CN102524416A - Preparation method of vegetable fat powder - Google Patents
Preparation method of vegetable fat powder Download PDFInfo
- Publication number
- CN102524416A CN102524416A CN2012100302869A CN201210030286A CN102524416A CN 102524416 A CN102524416 A CN 102524416A CN 2012100302869 A CN2012100302869 A CN 2012100302869A CN 201210030286 A CN201210030286 A CN 201210030286A CN 102524416 A CN102524416 A CN 102524416A
- Authority
- CN
- China
- Prior art keywords
- fat powder
- vegetable fat
- plant fat
- powder
- preferred
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000843 powder Substances 0.000 title claims abstract description 90
- 235000019871 vegetable fat Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 41
- 239000003094 microcapsule Substances 0.000 claims abstract description 39
- 230000008569 process Effects 0.000 claims abstract description 33
- 239000000839 emulsion Substances 0.000 claims abstract description 32
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 30
- 239000006188 syrup Substances 0.000 claims abstract description 30
- 235000020357 syrup Nutrition 0.000 claims abstract description 30
- 239000008103 glucose Substances 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000001694 spray drying Methods 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000010008 shearing Methods 0.000 claims abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- 238000000265 homogenisation Methods 0.000 claims abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 235000019197 fats Nutrition 0.000 claims description 65
- 241000196324 Embryophyta Species 0.000 claims description 63
- 102000004407 Lactalbumin Human genes 0.000 claims description 31
- 108090000942 Lactalbumin Proteins 0.000 claims description 31
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 14
- -1 propylene glycol ester Chemical class 0.000 claims description 14
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 12
- 238000004945 emulsification Methods 0.000 claims description 8
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 8
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 7
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 7
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 239000000377 silicon dioxide Substances 0.000 claims description 7
- 229940083466 soybean lecithin Drugs 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 4
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 4
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 4
- 229920000136 polysorbate Polymers 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 3
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 3
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 3
- 239000005417 food ingredient Substances 0.000 claims description 3
- DGMJZELBSFOPHH-KVTDHHQDSA-N mannite hexanitrate Chemical compound [O-][N+](=O)OC[C@@H](O[N+]([O-])=O)[C@@H](O[N+]([O-])=O)[C@H](O[N+]([O-])=O)[C@H](O[N+]([O-])=O)CO[N+]([O-])=O DGMJZELBSFOPHH-KVTDHHQDSA-N 0.000 claims description 3
- 229950003934 mannite hexanitrate Drugs 0.000 claims description 3
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 3
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 3
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 3
- 235000020124 milk-based beverage Nutrition 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- 239000013638 trimer Substances 0.000 claims description 3
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- 229910000323 aluminium silicate Inorganic materials 0.000 claims description 2
- 239000001506 calcium phosphate Substances 0.000 claims description 2
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims description 2
- KCIDZIIHRGYJAE-YGFYJFDDSA-L dipotassium;[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] phosphate Chemical compound [K+].[K+].OC[C@H]1O[C@H](OP([O-])([O-])=O)[C@H](O)[C@@H](O)[C@H]1O KCIDZIIHRGYJAE-YGFYJFDDSA-L 0.000 claims description 2
- 235000012041 food component Nutrition 0.000 claims description 2
- 239000001257 hydrogen Substances 0.000 claims description 2
- 229910052739 hydrogen Inorganic materials 0.000 claims description 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims description 2
- 238000005457 optimization Methods 0.000 claims description 2
- 150000004760 silicates Chemical class 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 2
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 2
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 2
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 abstract description 19
- 239000008267 milk Substances 0.000 abstract description 19
- 210000004080 milk Anatomy 0.000 abstract description 19
- 239000003205 fragrance Substances 0.000 abstract description 13
- 238000005516 engineering process Methods 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 102000007544 Whey Proteins Human genes 0.000 abstract description 5
- 108010046377 Whey Proteins Proteins 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 235000021119 whey protein Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 239000001692 EU approved anti-caking agent Substances 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 56
- 235000013305 food Nutrition 0.000 description 13
- 239000000203 mixture Substances 0.000 description 12
- 239000004519 grease Substances 0.000 description 7
- 238000004090 dissolution Methods 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 235000019449 other food additives Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 239000007921 spray Substances 0.000 description 6
- 235000019483 Peanut oil Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000011162 core material Substances 0.000 description 4
- 125000005456 glyceride group Chemical group 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000000312 peanut oil Substances 0.000 description 4
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 4
- 206010011732 Cyst Diseases 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 235000019498 Walnut oil Nutrition 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 239000003240 coconut oil Substances 0.000 description 3
- 235000019864 coconut oil Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 208000031513 cyst Diseases 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000000944 linseed oil Substances 0.000 description 3
- 235000021388 linseed oil Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000008159 sesame oil Substances 0.000 description 3
- 235000011803 sesame oil Nutrition 0.000 description 3
- 239000008170 walnut oil Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000255789 Bombyx mori Species 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 240000000249 Morus alba Species 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 239000004359 castor oil Substances 0.000 description 2
- 235000019438 castor oil Nutrition 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WNEODWDFDXWOLU-QHCPKHFHSA-N 3-[3-(hydroxymethyl)-4-[1-methyl-5-[[5-[(2s)-2-methyl-4-(oxetan-3-yl)piperazin-1-yl]pyridin-2-yl]amino]-6-oxopyridin-3-yl]pyridin-2-yl]-7,7-dimethyl-1,2,6,8-tetrahydrocyclopenta[3,4]pyrrolo[3,5-b]pyrazin-4-one Chemical compound C([C@@H](N(CC1)C=2C=NC(NC=3C(N(C)C=C(C=3)C=3C(=C(N4C(C5=CC=6CC(C)(C)CC=6N5CC4)=O)N=CC=3)CO)=O)=CC=2)C)N1C1COC1 WNEODWDFDXWOLU-QHCPKHFHSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- JYIMWRSJCRRYNK-UHFFFAOYSA-N dialuminum;disodium;oxygen(2-);silicon(4+);hydrate Chemical compound O.[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[Na+].[Na+].[Al+3].[Al+3].[Si+4] JYIMWRSJCRRYNK-UHFFFAOYSA-N 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011257 shell material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000012876 topography Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a preparation method of vegetable fat powder. The method comprises the following steps of: (1) an emulsion homogeneous embedding process: uniformly mixing vegetable fat with emulsifying agents in an emulsion tank; uniformly mixing whey protein, moisture maintaining stabilizers and water in a high-speed mixing tank; adding mixed materials in the two tanks into a shearing tank containing glucose syrup; and carrying out homogenization to obtain the vegetable fat powder emulsion solution; and (2) a spray drying process: adding anti-caking agents into vegetable fat powder primary products obtained through emulsion solution spray drying in the step (1) to be uniformly mixed, and obtaining the vegetable fat powder finished products adopting whey protein micro capsules for embedding the vegetable fat powder. The method utilizes the whey protein micro capsule embedding technology for embedding the vegetable fat powder, the external environment is effectively isolated, the oxidation and the rancidity of the vegetable fat powder are avoided, the storage period is prolonged, meanwhile, the milk fragrance and the nutrition of the vegetable fat powder are added, and the prepared milk fragrance beverages is rich in milk flavor without additionally adding essence.
Description
Technical field
The present invention relates to the food ingredient field, relate to specifically and utilize microcapsule embedded technology to prepare the method for plant fat powder.
Background technology
The plant fat powder is called for short vegetable fat powder or plant cream, is widely used in bakery batching, cold goods batching, candy batching, solid beverage batching etc.The main component of vegetable fat powder be hydrogenated vegetable oil, casein sodium, syrup, emulsifying agent, anticaking agent etc. raw material is composite processes, can be the creamy local flavor of Foods or drinks type of providing, hydrogenated vegetable oil wherein provides the main source of milk.But research shows that the plant fat powder of semihydrogenation vegetable oil production is better often selected for use because of mouthfeel, but it contains higher trans fats and is unfavorable for health, can bring out vascular sclerosis, increases the ill risk of heart disease, cranial vascular disease.
CN 102125103A discloses a kind of vegetable fat powder, prepares through following raw materials in weight content: whole milk powder 20-50%, maltodextrin 20-40%; Polydextrose 5-20%, maltitol 5-20%, casein sodium 0.2-5%; Sucralose 0.1-6%; Monoglyceride 0.1-5%, thickener 0.05-0.5%, essence 0.01-0.8%.Also disclose the preparation method of above-mentioned vegetable fat powder, vegetable fat powder of the present invention does not contain trans-fatty acid, does not contain sucrose, but still possesses mellow, the fragrant sliding mouthfeel of vegetable fat powder.Milk powder is directly added in this invention, can not comprise the nutritional labeling of vegetable fat, and existence needs to add in addition the shortcoming that essence remedies the vegetable fat powder insufficient fragrance.
Vegetable fat contains more unrighted acid, is the important source of essential fatty acid.Simultaneously, the digestibility of vegetable fat is high, and fat content also contains abundant vitamin E more than 99%, a spot of potassium, sodium, calcium and the trace element that some are important, and the absorption ratio in meals should not be lower than total adipose-derived 50%.But vegetable fat is water insoluble, is difficult for mixing with raw-food material, and very inconvenience is used in industry.Simultaneously, because a large amount of unrighted acids that contain, oxidative rancidity is difficult for storing easily.
The vegetable fat microencapsulation can be solved it use the problem that goes up inconvenience.Microcapsules (microcapsule) are a kind of ability coatings and protect the semi permeability with polymer shell material of some material or miniature " container " or " packing material " of sealing that its diameter is generally 1～3 μ m.Microcapsules have that the protection material is avoided environmental influence, reduces toxicity, improved Substance Properties and performance, sustained-release material gets into extraneous and with functions such as immiscible compound isolation.Therefore, use microcapsules technology vegetable fat carried out embedding, avoid vegetable fat water insoluble, be difficult for the defective that undesirable property such as storage causes, make it can be applied to more field.
Microcapsules have two elements: capsule-core and cyst wall.Cyst wall is the material that core is kept apart from surrounding environment; The wall material that can be applied to food service industry should meet food hygiene and safe requirement, and, mass-transfer performance nontoxic to core is good, stable in properties, good film-forming property, certain intensity and plasticity are arranged, have satisfactory viscosity, permeability, hydrophily, dissolubility etc. and wide material sources.Microcapsule wall material commonly used can be divided into natural macromolecular material, semi-synthetic macromolecular material, full synthesized polymer material, for example dextrin, shitosan, gum arabic, gelatin, starch, cellulose etc.
CN 101869294A discloses a kind of silkworm and mulberry compound oil grease microcapsule; The component that contains following weight portion is processed: 10～30 parts of the compound greases of silkworm and mulberry 20～70, monoglyceride 0.5～1.5, arabia gum 4～10, sucrose ester 0.2～0.5, cycloheptaamylose 1.0～2.0, maltodextrin 2～10, soybean protein; Also disclose the preparation method of these microcapsules, these microcapsules have the embedding rate more than 95%, good stability; Good flowing properties; Be of high nutritive value and more variation of product form, be convenient to process accumulating and application, widened product purpose.
CN 101856124A discloses a kind of preparation technology of polyunsaturated fatty acid grease microcapsules, and this processing step is: grease, emulsifying agent and the water that will contain polyunsaturated fatty acid mix, and obtain mixture; With the mixture homogeneous, obtain emulsion; Emulsion is atomized into drop to be injected in the fluidized drying device of preheating; Temperature in the fluidized drying device is 30 ℃～90 ℃; Powder embedding material is equipped with in the fluidized drying device bottom, and forced air drying simultaneously is 30 ℃～90 ℃ with the temperature of keeping in the fluidized drying device; Further dry then, screening obtains the polyunsaturated fatty acid grease microcapsules product.This preparation technology's temperature is low, and nutritional labeling is difficult for being damaged; Technology is simple, is convenient to large-scale production; The grease embedding rate of the independently polyunsaturated fatty acid grease microcapsules particle that obtains is high, and embeddability properties is good, and the product shelf life is long, good stability.
Though CN 101869294A and CN 101856124A part have solved the storage stability problem of specified plant grease; But do not consider its mouthfeel and fragrance factor as food additives; Especially use it for when making the milk drink, need to add in addition essence.
Summary of the invention
To the deficiency of prior art, one of the object of the invention is to provide a kind of microcapsule embedded technology of utilizing lactalbumin to prepare the method for plant fat powder.
The preparation method of said plant fat powder may further comprise the steps:
(1) emulsification homogeneous embedding process: vegetable fat and emulsifying agent are mixed in emulsion tank; Keep stabilizing agent and water in the high-speed mixing jar, to mix lactalbumin, moisture; Mixed material in above-mentioned two jars is joined in the shearing jar that glucose syrup is housed, and homogeneous obtains the emulsion of plant fat powder;
(2) spray-drying process: the emulsion spray drying that step (1) is obtained obtains plant fat powder first product, adds the anticaking agent mixing, obtains the plant fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
Plant fat powder according to the invention is through microcapsules technology vegetable fat to be carried out embedding, thereby reaches the effect that strengthens storage stability.The characteristic of microcapsule capsule wall material is the key factor of microcapsule product characteristic.The wall material that is used for the spray-drying microencapsulation should have fine solubility, emulsibility and drying property, and strong point solution viscosity is low, good film-forming property, reasonable price.The wall material that the spray-drying microencapsulation is commonly used in the food industry has carbohydrate and protein etc., and protein is because of have hydrophilic group and hydrophobic group simultaneously, and emulsifiability is splendid, and film forming is good, and therefore the retention rate to the microcapsules core materials has great role.
Lactalbumin (lactalbumin; Lactoalbumin), belong to the full price albumen of high-quality, contain 20 seed amino acids of constitutive protein matter; And amino acid whose composition near the composition of breast milk, is a kind of easy digestion, the animal protein of high nutrition; Have multinomial physiological function, become the functional food ingredient that generally uses.Lactalbumin has better gel formation property and film forming; Existing at present application lactalbumin is used for the report (" research of WPC edible film " in food coating-film fresh-keeping field as edible film; Appoint act, Lu Rongrong, Southern Yangtze University's Master's thesis, 2008).WPC (whey protein concentrate; WPC), be to obtain after the processes such as the clarification of whey process, ultrafiltration, drying.Difference according to degree of filtration can obtain the WPC that protein concentration does not wait from 34-80%.
The present invention utilizes the lactalbumin good emulsifying to become the glue film forming, and to the microcapsules technology that small vegetable fat drop carries out embedding, production has the natural milk sense and the plant fat powder of antioxidative stabilizer.
Any lactalbumin that those skilled in the art can be known all can be realized the present invention, and for example protein content is that lactalbumin, the protein content of 25wt% are the lactalbumin of 20wt%.Lactalbumin according to the invention is preferably WPC; Said WPC is that protein concentration is preferably 34～80% lactalbumin; For example protein content is 40%, 45%, 50%, 53%, 57%, 60%, 65%, 70%, 75%, 80% etc. in the WPC, and special optimization protein concentration is 50～80% WPC.
Vegetable fat is the general designation from the fat of vegetable seeds, pulp and other extracting section gained.Common vegetable fat has soya-bean oil, peanut oil, walnut oil, sesame oil, cottonseed oil, rapeseed oil, Oleum Verniciae fordii, castor oil, corn oil, palm oil, coconut oil, linseed oil, olive wet goods.The not special restriction of vegetable fat according to the invention; The composition of the vegetable fat of those skilled in the art can be known any a kind or at least 2 kinds all can be used for the present invention, the for example combination of the combination of sesame oil, rapeseed oil, Oleum Verniciae fordii, castor oil, soya-bean oil and peanut oil, coconut oil and linseed oil, olive oil corn oil walnut oil combination, soya-bean oil linseed oil palmitic combination etc.
Emulsifying agent is the stabilizing agent of emulsion, is one type of surfactant.In the preparation process of microcapsules, the stability of emulsion is prepared sizes homogeneous, the surface topography necessary condition of microcapsules preferably.Emulsifying agent according to the invention is selected from a kind or at least 2 kinds combination in sapn, tween, propylene glycol ester, the ester of xylitol, Nitranitol, soybean lecithin, diacetyl tartarate monoglyceride, sucrose fatty ester, the molecule distillating monoglyceride; The combination of combination, sapn and the propylene glycol ester of the for example combination of soybean lecithin, tween, propylene glycol ester, stearoyl lactate and CSL, diacetyl tartarate monoglyceride and molecule distillating monoglyceride, Nitranitol the ester of xylitol the diacetyl tartarate monoglyceride combination, molecule distillating monoglyceride propylene glycol ester tween the combination etc. of soybean lecithin, the combination of preferred diacetyl tartarate monoglyceride and molecule distillating monoglyceride.
Moisture keeps stabilizing agent, refers to can improve and improve food quality in food processing or in producing, and keeps the moisture stabilization in the food and the material that adds, and many fingers can strengthen moisture stabilization and the phosphate of higher retentiveness is arranged.Moisture of the present invention keeps stabilizing agent to be selected from a kind or at least 2 kinds combination in tertiary sodium phosphate, calgon, sodium pyrophosphate, dipotassium hydrogen phosphate, sodium phosphate trimer, calcium dihydrogen phosphate, the Sodium Acid Pyrophosphate, the combination of preferably phosphoric acid hydrogen dipotassium, calgon.
Anticaking agent is also referred to as anti-caking agent.Anticaking agent has fine porous property; This fine hole can adsorption particle, cause the moisture or the liquid fat of caking in the powder food product; Thereby the surface that makes particle or powdered food keeps dry and comfortable, no greasy, reaches to prevent that food from changing because of external environment; The micro-capsule fat powder that causes such as humidity, extruding or static produces bonding and mobile poor problem, keeps its loose or free-flowing properties.
The present invention adds anticaking agent, and said anticaking agent is selected from the silicates anticaking agent, in preferably aluminosilicate sodium, tricalcium phosphate, silica and the microcrystalline cellulose a kind, preferred especially silica.
As optimal technical scheme, the adding method of anticaking agent is among the present invention: anticaking agent is according to the dried vegetable fat powder powder of sneaking into after spray-dried of certain formula rate.
Syrup is a field of food additive commonly used, mainly comprises glucose syrup, malt syrup, oligosaccharide syrup, HFCS etc.Wherein, glucose is a kind of monose, extensively is present in the organism, is the constituent of some disaccharide (like sucrose, maltose etc.) and polysaccharide (like starch, cellulose etc.).The DE value is the percentage that reduced sugar (with glucose meter) accounts for the syrup dry.Glucose by conversion ratio can be divided into height (the DE value is 50～70%), in (the DE value is 30～50%), low (the DE value is less than 30%) three major types.The liquid glucose (being glucose syrup) of different DE values has certain difference at aspect of performance, and like sugariness, viscosity, hygroscopicity, osmotic pressure, fermentable etc., these character are relevant with its range of application again.
The preferred DE value of the used glucose syrup of the present invention is 10～30%, for example 10%, 11%, 12%, 20%, 28%, 29%, 30% etc., and further preferred DE value is 18～22% glucose syrup, especially preferably the DE value is 20% glucose syrup; As preferred version, the limpid free from admixture of the used glucose syrup outward appearance of the present invention, free from extraneous odour.
The heat endurance of the lactalbumin in the milk is not as casein, utilizes the film forming of lactalbumin to prepare the plant fat powder and will consider that the thermal denaturation degree of effectively controlling lactalbumin through the composition and the technology of prescription gives product specific organoleptic attribute.
Preferably, said plant fat powder butt comprises following component by mass percentage:
Preferably, the addition of the said water of step (1) is 10～40% of a plant fat powder butt, for example 11%, 12%, 30%, 38%, 39%, preferred 20～30%.
The kind of each component of plant fat powder according to the invention and content all should meet the relevant regulations of state food safety and health, and those skilled in the art can select each component in the scope of national regulation according to the professional knowledge of oneself grasping.
In the preparation process of plant fat powder in the pressure and temperature of homogenizing process and the embedding process spray-dired EAT embedding effect, the microcapsules outward appearance of microcapsule embedded plant fat powder played a decisive role.
The lactalbumin deformation temperature is 75 ℃, and homogenizing temperature is not more than 65 ℃ in the homogenizing process according to the invention, for example 20 ℃, 30 ℃, 35 ℃, 40 ℃, 59 ℃, 60 ℃, 63 ℃, 64 ℃, 64.5 ℃, 65 ℃ etc., and preferred 40～60 ℃; Said equal duty pressure is 10-70MPa, for example 10MPa, 10.2MPa, 10.5MPa, 11MPa, 30MPa, 40MPa, 50MPa, 65MPa, 69MPa, 69.5MPa, 69.8MPa, 70MPa etc., preferred 20～50Mpa, preferred especially 30MPa.
In the spray-drying process according to the invention; The EAT of spray drying device is 130 ℃～220 ℃; For example 130 ℃, 130.5 ℃, 131 ℃, 132 ℃, 135 ℃, 150 ℃, 160 ℃, 180 ℃, 190 ℃, 200 ℃, 212 ℃, 212.5 ℃, 212.8 ℃, 212.9 ℃, 220 ℃; Preferred 160 ℃～195 ℃, preferred especially 180 ℃.
Two of the object of the invention provides a kind of plant fat powder, and said plant fat powder contains the microcapsules that are embedded with vegetable fat, and said microcapsule wall material is a lactalbumin.
The plant fat powder that method provided by the present invention prepares need not to add essence and just has natural milk fragrance, be rich in vegetable fat unrighted acid, stable storing, be difficult for becoming sour.
Three of the object of the invention provides the purposes of a kind of plant fat powder as food additives.
A kind of plant fat powder can be used for being added in the milk drink, for example as the batching of milk tea, coffee beverage, need not to add essence and just has natural milk fragrance.
Compare with the production method of existing plant fat powder, the present invention has following beneficial effect:
(1) the plant fat powder of preparation employing lactalbumin is the cyst material of microcapsules, can be effectively that plant fat and external environment is isolated, prevent the unrighted acid oxidative rancidity in the plant fat, and increase the storage life; Adopt distinctive formula technique, make the plant fat powder behind the microencapsulation have good flowability, easy to use; Thereby enlarged its application in field of food.
(2) lactalbumin of preparation plant fat powder employing is the nutritional labeling that extract in the milk; Can nutrition be provided for drink; Nontoxic non-stimulated, nutritious, be easy to absorb, and the milk flavor is pure, need not to add essence and can make drink have natural milk fragrance.
The specific embodiment
For ease of understanding the present invention, it is following that the present invention enumerates embodiment.Those skilled in the art should understand, and said embodiment helps to understand the present invention, should not be regarded as concrete restriction of the present invention.
Embodiment one
1, emulsification homogeneous embedding process: coconut oil 35g and molecular clock monoglyceride 0.8g, diacetyl tartarate list double glyceride 0.7g are mixed in emulsion tank; WPC (protein content 80%) 4.75g, dipotassium hydrogen phosphate 1.0g, calgon 0.7g and 22.4g water are mixed in the high-speed mixing jar; Then the material in above-mentioned two jars is joined and the 77.62g glucose syrup is housed (the DE value is 30%; And the limpid free from admixture of outward appearance, the glucose syrup of free from extraneous odour) mix in the shearing jar, homogeneous (slurry temperature is 60 ℃ when homogenization pressure 30MPa, homogeneous) 30min obtains the emulsion of plant fat powder;
2, spray-drying process: 1 emulsion spray that obtains is dry; 65 ℃ of spray-dired feeding temperatures, EAT are 95 ℃ of 180 ℃, temperature of outgoing air; Obtain plant fat powder first product; And then the dried silica of mixing into 0.4g, obtain the plant fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
Resulting plant fat powder is an off-white powder, and moisture 2.8% has strong milk fragrance; Good fluidity; Dissolubility fine (dissolution velocity of sinking fully in 85 ℃ of hot water is 5 seconds, and solubility is 100%) is good with the Combination of other food additives in the water.
Embodiment two
1, emulsification homogeneous embedding process: with palm-kernel oil 35g and 0.7 of Si Pan, propylene glycol ester 0.1g, soybean lecithin 0.45g, in emulsion tank, mix; With WPC (protein content 70wt%) 5g,, dipotassium hydrogen phosphate 0.4g, sodium phosphate trimer 0.5g and 22.1g water mixes in the high-speed mixing jar; Then the material in above-mentioned two jars is joined and the 78.7g glucose syrup is housed (the DE value is 20%; And the limpid free from admixture of outward appearance, the glucose syrup of free from extraneous odour) shear-mixed in the shearing jar, homogeneous (slurry temperature is 50 ℃ when homogenization pressure 40MPa, homogeneous) 40min obtains the emulsion of plant fat powder;
2, spray-drying process: 1 emulsion spray that obtains is dry; 55 ℃ of spray-dired feeding temperatures, EAT are 72 ℃ of 160 ℃, temperature of outgoing air; Obtain plant fat powder first product; And then the dried sodium silicoaluminate of mixing into 0.4g, obtain the plant fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
Resulting plant fat powder is an off-white powder, and moisture 4.1% has strong milk fragrance; Mobile general; Dissolubility general (dissolution velocity of sinking fully in 85 ℃ of hot water is 20 seconds, and solubility is 85%) is good with the Combination of other food additives in the water.
Embodiment three
1, emulsification homogeneous embedding process: peanut oil 30g, palm-kernel oil 10g, soybean lecithin 0.2g, distillation glyceride 0.12g, sucrose fatty ester 0.6g are mixed in emulsion tank; WPC (protein content 34wt%) 11g, calgon 0.7g, potassium dihydrogen phosphate 0.91g and 25.8g water are mixed in the high-speed mixing jar; Then the material in above-mentioned two jars is joined and glucose syrup 63.22g is housed (the DE value is 22%; And the limpid free from admixture of outward appearance, the glucose syrup of free from extraneous odour) shear-mixed in the shearing jar, homogeneous (50 ℃ of homogenization pressure 20MPa, homogenizing temperatures) 40min obtains the emulsion of plant fat powder;
2, spray-drying process: 1 emulsion spray that obtains is dry; 55 ℃ of spray-dired feeding temperatures, EAT are 85 ℃ of 180 ℃, temperature of outgoing air; Obtain plant fat powder first product; And then the dried anticaking agent of mixing into 0.4g, obtain the plant fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
Resulting plant fat powder is an off-white powder, and moisture 3.5% has strong milk fragrance; Better mobile; Dissolubility better (dissolution velocity of sinking fully in 85 ℃ of hot water is 9 seconds, and solubility is 92.5%) is good with the Combination of other food additives in the water.
Embodiment four
1, emulsification homogeneous embedding process: walnut oil 10g, sesame oil 10g, sucrose fatty ester 1.2g, diacetyl tartarate monoglyceride 0.6g, ester of xylitol 0.5g are mixed in emulsion tank; WPC (protein content 60wt%) 6g, Sodium Acid Pyrophosphate 0.08g, calcium dihydrogen phosphate 0.22g and 17.26 an amount of water are mixed in the high-speed mixing jar; Then the material in above-mentioned two jars is joined and glucose syrup 97.14g is housed (the DE value is 18%; And the limpid free from admixture of outward appearance, the glucose syrup of free from extraneous odour) shear-mixed is even in the shearing jar, and homogeneous (50 ℃ of homogenization pressure 40MPa, homogenizing temperatures) 30min obtains the emulsion of plant fat powder;
2, spray-drying process: 1 emulsion spray that obtains is dry, and 55 ℃ of spray-dired feeding temperatures, EAT are 85 ℃ of 180 ℃, temperature of outgoing air; After the spray-drying, obtain plant fat powder first product, and then the dried silica of mixing into 0.4g, obtain the plant fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
Resulting plant fat powder is an off-white powder, and moisture 2.7% has milk fragrance; Mobile fine; Dissolubility fine (dissolution velocity of sinking fully in 85 ℃ of hot water is 4 seconds, and solubility is 100%) is good with the Combination of other food additives in the water.
Embodiment five
1, emulsification homogeneous embedding process: peanut oil 40.9g, molecular clock monoglyceride 0.1g, diacetyl tartarate list double glyceride 0.1g are mixed in emulsion tank; WPC (protein content 80%) 2.1g, dipotassium hydrogen phosphate 0.5g, calgon 0.5g and an amount of 23g water are mixed in the high-speed mixing jar; Then the material in above-mentioned two jars is joined and glucose syrup is housed (the DE value is 10%; And the limpid free from admixture of outward appearance, the glucose syrup of free from extraneous odour) shear-mixed is even in the shearing jar of 75.9g, and homogeneous (50 ℃ of homogenization pressure 70MPa, homogenizing temperatures) 30min obtains the emulsion of plant fat powder;
2, spray-drying process: 1 emulsion spray that obtains is dry, and 52 ℃ of spray-dired feeding temperatures, EAT are 95 ℃ of 180 ℃, drop temperature; After the spray-drying, obtain plant fat powder first product, add silica 0.45g and mix, obtain the plant fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
Resulting plant fat powder is a white powder, and moisture 3.0% has strong milk fragrance; Good fluidity; Dissolubility fine (dissolution velocity of sinking fully in 85 ℃ of hot water is 7 seconds, and solubility is 100%) is good with the Combination of other food additives in the water.
Embodiment six
1, emulsification homogeneous embedding process: olive oil 10g, palm oil 5g, soybean lecithin 0.08g, distillation glyceride 0.12g are mixed in emulsion tank; WPC (protein content 34%) 20g, calgon 1.0g, calcium dihydrogen phosphate 0.4g and 20g water are mixed in the high-speed mixing jar; Material in above-mentioned two jars joined glucose syrup is housed (the DE value is 18%; And the limpid free from admixture of outward appearance, the glucose syrup of free from extraneous odour) mix in the shearing jar of 86.25g, homogeneous (60 ℃ of homogenization pressure 10MPa, homogenizing temperatures) 40min obtains the emulsion of plant fat powder;
2, spray-drying process: 1 emulsion spray that obtains is dry, and 48 ℃ of spray-dired feeding temperatures, EAT are 100 ℃ of 200 ℃, drop temperature; After the spray-drying, obtain plant fat powder first product, add microcrystalline cellulose 0.1g and mix, obtain the plant fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
Resulting plant fat powder is a white powder, and moisture 3.5% has strong milk fragrance; Good fluidity; Dissolubility fine (dissolution velocity of sinking fully in 85 ℃ of hot water is 6 seconds, and solubility is 100%) is good with the Combination of other food additives in the water.
Applicant's statement; The present invention explains detailed process equipment of the present invention and technological process through the foregoing description; But the present invention is not limited to above-mentioned detailed process equipment and technological process, does not mean that promptly the present invention must rely on above-mentioned detailed process equipment and technological process could be implemented.The person of ordinary skill in the field should understand, and to any improvement of the present invention, to the interpolation of the equivalence replacement of each raw material of product of the present invention and auxiliary element, the selection of concrete mode etc., all drops within protection scope of the present invention and the open scope.
Claims (10)
1. the preparation method of a plant fat powder is characterized in that, may further comprise the steps:
(1) emulsification homogeneous embedding process: vegetable fat and emulsifying agent are mixed in emulsion tank; Keep stabilizing agent and water in the high-speed mixing jar, to mix lactalbumin, moisture; Mixed material in above-mentioned two jars is joined in the shearing jar that glucose syrup is housed, and homogeneous obtains the emulsion of plant fat powder;
(2) spray-drying process: the emulsion spray drying that step (1) is obtained obtains plant fat powder first product, adds the anticaking agent mixing, obtains the plant fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
2. preparation method as claimed in claim 1; It is characterized in that; Said lactalbumin is a WPC, and it is 34～80% lactalbumin that said WPC is preferably albumen quality content, and special optimization protein quality content is the WPC of 50-80%;
Preferably, the DE value of said glucose syrup is 10～30%, and the DE value of further preferred glucose syrup is 18～22%, and the DE value of preferred especially glucose syrup is 20%.
Preferably, the limpid free from admixture of the preferred outward appearance of said glucose syrup, the glucose syrup of free from extraneous odour.
3. according to claim 1 or claim 2 preparation method; It is characterized in that; Said emulsifying agent is selected from a kind or at least 2 kinds combination in sapn, tween, propylene glycol ester, the ester of xylitol, Nitranitol, stearoyl lactate, CSL, soybean lecithin, diacetyl tartarate monoglyceride, sucrose fatty ester, the molecule distillating monoglyceride, the combination of preferred diacetyl tartarate monoglyceride and molecule distillating monoglyceride.
4. like each described preparation method of claim 1-3; It is characterized in that; Said moisture keeps stabilizing agent to be selected from a kind or at least 2 kinds combination in tertiary sodium phosphate, calgon, sodium pyrophosphate, dipotassium hydrogen phosphate, sodium phosphate trimer, calcium dihydrogen phosphate, the Sodium Acid Pyrophosphate, the combination of preferably phosphoric acid hydrogen dipotassium, calgon.
5. like each described preparation method of claim 1-4, it is characterized in that said anticaking agent is selected from the silicates anticaking agent, in preferably aluminosilicate sodium, tricalcium phosphate, silica and the microcrystalline cellulose a kind, preferred especially silica.
6. like each described preparation method of claim 1-5, it is characterized in that said plant fat powder butt comprises following component by mass percentage:
7. like each described preparation method of claim 1-6, it is characterized in that the addition of the said water of step (1) is 10～40%, preferred 20～30% of a plant fat powder butt.
8. like each described preparation method of claim 1-7, it is characterized in that homogenizing temperature is not more than 65 ℃ described in the step (1), preferred 40～60 ℃;
Preferably, homogenization pressure is 10-70MPa, preferred 20～50MPa, preferred especially 30MPa.
Preferably, in the step (2), said spray-drying process, the EAT of spray drying device are 130 ℃～220 ℃, preferred 160 ℃～195 ℃, and preferred especially 180 ℃;
Preferably, in the step (2), anticaking agent is according to the dried vegetable fat powder powder of sneaking into after spray-dried of formula rate.
9. plant fat powder is prepared by each method of claim 1-8, it is characterized in that contain the microcapsules that are embedded with vegetable fat, said microcapsule wall material is a lactalbumin.
10. the purposes of plant fat powder as claimed in claim 9 is characterized in that, said plant fat powder preferably is added in the milk drink as food ingredient.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210030286.9A CN102524416B (en) | 2012-02-10 | 2012-02-10 | Preparation method of vegetable fat powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210030286.9A CN102524416B (en) | 2012-02-10 | 2012-02-10 | Preparation method of vegetable fat powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102524416A true CN102524416A (en) | 2012-07-04 |
| CN102524416B CN102524416B (en) | 2014-07-23 |
Family
ID=46333459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210030286.9A Active CN102524416B (en) | 2012-02-10 | 2012-02-10 | Preparation method of vegetable fat powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102524416B (en) |
Cited By (36)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845540A (en) * | 2012-09-27 | 2013-01-02 | 北京欧凯米特科技有限公司 | High-fat powder grease and preparation method thereof |
| CN102870895A (en) * | 2012-10-19 | 2013-01-16 | 山东大树生物工程技术有限公司 | Whipped powdery non-dairy cream and preparation method thereof |
| CN102986928A (en) * | 2012-12-11 | 2013-03-27 | 中国肉类食品综合研究中心 | Plant fat powder, and preparation method and application thereof |
| CN103039631A (en) * | 2013-01-09 | 2013-04-17 | 无锡超科食品有限公司 | Whipped cream powder, preparation method and application |
| CN103082035A (en) * | 2012-12-26 | 2013-05-08 | 南通万通食品科技有限公司 | Formula for preparing novel functional non-dairy creamer by taking rice fructose syrup and rice protein peptide as wall materials to micro-gelatinize and cover and production method thereof |
| CN103431075A (en) * | 2013-08-28 | 2013-12-11 | 无锡超科食品有限公司 | Preparation method of OPO structure fat powder |
| CN103462015A (en) * | 2013-09-11 | 2013-12-25 | 吉林大学 | Embedding protection method for fat-soluble nutrient substances |
| CN103766510A (en) * | 2014-02-12 | 2014-05-07 | 南京郁氏生物科技有限公司 | Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof |
| CN103918791A (en) * | 2014-04-28 | 2014-07-16 | 统一企业(中国)投资有限公司昆山研究开发中心 | Green tea with milk and preparation method thereof |
| CN104041603A (en) * | 2014-06-20 | 2014-09-17 | 南京喜之郎食品有限公司 | Preparation method of special zero-thans fatty acid plant fat powder for milk tea |
| CN104126674A (en) * | 2014-04-28 | 2014-11-05 | 菏泽大树生物工程科技有限公司 | Vegetable protein type non-dairy creamer and preparation method thereof |
| CN104458737A (en) * | 2014-12-29 | 2015-03-25 | 贝因美婴童食品股份有限公司 | Semi-quantitative nitrite rapid detecting composition and application thereof |
| CN104605032A (en) * | 2015-01-23 | 2015-05-13 | 南昌大学 | Preparation method of cashew nut oil power grease |
| CN104814081A (en) * | 2015-04-28 | 2015-08-05 | 安徽达诺乳业有限公司 | Recipe of high-quality pre-produced baking powder |
| CN105166249A (en) * | 2015-09-28 | 2015-12-23 | 四川大学 | Sugar-free coffee mate and preparing method thereof |
| CN105285155A (en) * | 2015-09-11 | 2016-02-03 | 无锡超科食品科技有限公司 | Vegetable oil powder as well as preparation method and purposes thereof |
| CN105707297A (en) * | 2016-02-18 | 2016-06-29 | 山东天美生物技术有限公司 | Low-fructosan non-diary creamer and preparation method thereof |
| CN105724604A (en) * | 2016-02-18 | 2016-07-06 | 山东天美生物技术有限公司 | Linseed oil creamer and preparation method thereof |
| CN106212898A (en) * | 2016-08-22 | 2016-12-14 | 丰益油脂科技（天津）有限公司 | A kind of production method of novel plant fatty powder |
| CN107788127A (en) * | 2017-11-28 | 2018-03-13 | 光明乳业股份有限公司 | It is a kind of suitable for powdered oil of milk power for infant and young children and preparation method thereof |
| CN108308348A (en) * | 2018-01-26 | 2018-07-24 | 北京旧石器餐饮管理有限公司 | Coffee high in fat and preparation method thereof |
| CN108967630A (en) * | 2018-06-20 | 2018-12-11 | 广西摩氏咖啡进出口有限公司 | A kind of formula and preparation method thereof of the white coffee of alcohol |
| CN109380730A (en) * | 2017-08-09 | 2019-02-26 | 内蒙古伊利实业集团股份有限公司 | Microcapsules grease and preparation method thereof |
| CN110432334A (en) * | 2019-09-10 | 2019-11-12 | 云南后谷咖啡有限公司 | One kind is dissolubility walnut powder and preparation method thereof |
| CN110999967A (en) * | 2019-12-02 | 2020-04-14 | 华中农业大学 | Yoghourt containing essential oil microcapsules |
| CN111065276A (en) * | 2017-05-12 | 2020-04-24 | 麦林帕拉斯芬兰公司 | Food fat component, method for producing same and use thereof |
| CN111227057A (en) * | 2018-11-29 | 2020-06-05 | 丰益(上海)生物技术研发中心有限公司 | Non-dairy creamer containing soybean flour and preparation method thereof |
| CN111493232A (en) * | 2020-05-13 | 2020-08-07 | 上海美农生物科技股份有限公司 | Rumen-protecting glucose and preparation method thereof |
| CN112616937A (en) * | 2020-12-10 | 2021-04-09 | 肇庆焕发生物科技有限公司 | Instant zero-trans fatty acid non-dairy creamer and preparation method thereof |
| CN112806490A (en) * | 2020-12-31 | 2021-05-18 | 中山市康诺生物科技有限公司 | Pig functional feed capable of enhancing immunity and supplementing energy and preparation method thereof |
| CN112956545A (en) * | 2021-03-23 | 2021-06-15 | 江西恒顶食品有限公司 | High-fat non-dairy creamer and preparation method thereof |
| CN114452909A (en) * | 2022-02-10 | 2022-05-10 | 晨光生物科技集团股份有限公司 | High-stability capsanthin powder and preparation method thereof |
| CN115530252A (en) * | 2022-09-29 | 2022-12-30 | 杭州麦克斯食品原料有限公司 | Preparation method of vegetable fat powder |
| CN115918908A (en) * | 2022-12-20 | 2023-04-07 | 济宁医学院附属医院 | Instant dissolving sodium hyaluronate, preparation method, application and product |
| CN116326645A (en) * | 2022-11-23 | 2023-06-27 | 江南大学 | Preparation method of low-carbon aquatic ketone coconut oil microcapsule powder |
| CN116584553A (en) * | 2023-05-05 | 2023-08-15 | 青岛农业大学 | High-dispersity duck oil diglyceride powder and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6444242B1 (en) * | 1992-07-06 | 2002-09-03 | Danochemo A/S | Microencapsulated oil or fat product |
| CN101917863A (en) * | 2008-01-18 | 2010-12-15 | 帝斯曼知识产权资产管理有限公司 | spray dried emulsion |
| CN102258084A (en) * | 2011-08-11 | 2011-11-30 | 安徽达诺乳业有限公司 | Milk fat powder and preparation method thereof |
-
2012
- 2012-02-10 CN CN201210030286.9A patent/CN102524416B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6444242B1 (en) * | 1992-07-06 | 2002-09-03 | Danochemo A/S | Microencapsulated oil or fat product |
| CN101917863A (en) * | 2008-01-18 | 2010-12-15 | 帝斯曼知识产权资产管理有限公司 | spray dried emulsion |
| CN102258084A (en) * | 2011-08-11 | 2011-11-30 | 安徽达诺乳业有限公司 | Milk fat powder and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| JENNY KARTIKA RUSLIA, ET AL.: "Stabilization of oils by microencapsulation with heated protein-glucose syrup mixtures", 《JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY》 * |
| 李佳宁等: "微胶囊化黑芝麻油的制备及性质研究", 《中国油脂》 * |
Cited By (44)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845540B (en) * | 2012-09-27 | 2014-06-04 | 北京欧凯米特科技有限公司 | High-fat powder grease and preparation method thereof |
| CN102845540A (en) * | 2012-09-27 | 2013-01-02 | 北京欧凯米特科技有限公司 | High-fat powder grease and preparation method thereof |
| CN102870895A (en) * | 2012-10-19 | 2013-01-16 | 山东大树生物工程技术有限公司 | Whipped powdery non-dairy cream and preparation method thereof |
| CN102986928A (en) * | 2012-12-11 | 2013-03-27 | 中国肉类食品综合研究中心 | Plant fat powder, and preparation method and application thereof |
| CN102986928B (en) * | 2012-12-11 | 2014-06-18 | 中国肉类食品综合研究中心 | Plant fat powder, and preparation method and application thereof |
| CN103082035A (en) * | 2012-12-26 | 2013-05-08 | 南通万通食品科技有限公司 | Formula for preparing novel functional non-dairy creamer by taking rice fructose syrup and rice protein peptide as wall materials to micro-gelatinize and cover and production method thereof |
| CN103039631B (en) * | 2013-01-09 | 2014-11-05 | 无锡超科食品有限公司 | Whipped cream powder, preparation method and application |
| CN103039631A (en) * | 2013-01-09 | 2013-04-17 | 无锡超科食品有限公司 | Whipped cream powder, preparation method and application |
| CN103431075A (en) * | 2013-08-28 | 2013-12-11 | 无锡超科食品有限公司 | Preparation method of OPO structure fat powder |
| CN103462015A (en) * | 2013-09-11 | 2013-12-25 | 吉林大学 | Embedding protection method for fat-soluble nutrient substances |
| CN103766510A (en) * | 2014-02-12 | 2014-05-07 | 南京郁氏生物科技有限公司 | Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof |
| CN103766510B (en) * | 2014-02-12 | 2015-07-22 | 南京郁氏生物科技有限公司 | Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof |
| CN103918791A (en) * | 2014-04-28 | 2014-07-16 | 统一企业(中国)投资有限公司昆山研究开发中心 | Green tea with milk and preparation method thereof |
| CN104126674A (en) * | 2014-04-28 | 2014-11-05 | 菏泽大树生物工程科技有限公司 | Vegetable protein type non-dairy creamer and preparation method thereof |
| CN104041603A (en) * | 2014-06-20 | 2014-09-17 | 南京喜之郎食品有限公司 | Preparation method of special zero-thans fatty acid plant fat powder for milk tea |
| CN104041603B (en) * | 2014-06-20 | 2016-05-11 | 南京喜之郎食品有限公司 | The preparation method of the special zero trans-fat of a kind of milk tea acid vegetable fat powder |
| CN104458737A (en) * | 2014-12-29 | 2015-03-25 | 贝因美婴童食品股份有限公司 | Semi-quantitative nitrite rapid detecting composition and application thereof |
| CN104605032A (en) * | 2015-01-23 | 2015-05-13 | 南昌大学 | Preparation method of cashew nut oil power grease |
| CN104814081A (en) * | 2015-04-28 | 2015-08-05 | 安徽达诺乳业有限公司 | Recipe of high-quality pre-produced baking powder |
| CN105285155A (en) * | 2015-09-11 | 2016-02-03 | 无锡超科食品科技有限公司 | Vegetable oil powder as well as preparation method and purposes thereof |
| CN105166249A (en) * | 2015-09-28 | 2015-12-23 | 四川大学 | Sugar-free coffee mate and preparing method thereof |
| CN105166249B (en) * | 2015-09-28 | 2019-01-15 | 四川大学 | A kind of sugar-free coffeemate and preparation method thereof |
| CN105724604A (en) * | 2016-02-18 | 2016-07-06 | 山东天美生物技术有限公司 | Linseed oil creamer and preparation method thereof |
| CN105707297A (en) * | 2016-02-18 | 2016-06-29 | 山东天美生物技术有限公司 | Low-fructosan non-diary creamer and preparation method thereof |
| CN106212898A (en) * | 2016-08-22 | 2016-12-14 | 丰益油脂科技（天津）有限公司 | A kind of production method of novel plant fatty powder |
| CN111065276A (en) * | 2017-05-12 | 2020-04-24 | 麦林帕拉斯芬兰公司 | Food fat component, method for producing same and use thereof |
| CN109380730A (en) * | 2017-08-09 | 2019-02-26 | 内蒙古伊利实业集团股份有限公司 | Microcapsules grease and preparation method thereof |
| CN107788127A (en) * | 2017-11-28 | 2018-03-13 | 光明乳业股份有限公司 | It is a kind of suitable for powdered oil of milk power for infant and young children and preparation method thereof |
| CN108308348A (en) * | 2018-01-26 | 2018-07-24 | 北京旧石器餐饮管理有限公司 | Coffee high in fat and preparation method thereof |
| CN108967630A (en) * | 2018-06-20 | 2018-12-11 | 广西摩氏咖啡进出口有限公司 | A kind of formula and preparation method thereof of the white coffee of alcohol |
| CN111227057B (en) * | 2018-11-29 | 2023-06-16 | 丰益(上海)生物技术研发中心有限公司 | Vegetable fat powder containing bean powder and preparation method thereof |
| CN111227057A (en) * | 2018-11-29 | 2020-06-05 | 丰益(上海)生物技术研发中心有限公司 | Non-dairy creamer containing soybean flour and preparation method thereof |
| CN110432334A (en) * | 2019-09-10 | 2019-11-12 | 云南后谷咖啡有限公司 | One kind is dissolubility walnut powder and preparation method thereof |
| CN110999967A (en) * | 2019-12-02 | 2020-04-14 | 华中农业大学 | Yoghourt containing essential oil microcapsules |
| CN111493232A (en) * | 2020-05-13 | 2020-08-07 | 上海美农生物科技股份有限公司 | Rumen-protecting glucose and preparation method thereof |
| CN112616937A (en) * | 2020-12-10 | 2021-04-09 | 肇庆焕发生物科技有限公司 | Instant zero-trans fatty acid non-dairy creamer and preparation method thereof |
| CN112806490A (en) * | 2020-12-31 | 2021-05-18 | 中山市康诺生物科技有限公司 | Pig functional feed capable of enhancing immunity and supplementing energy and preparation method thereof |
| CN112956545A (en) * | 2021-03-23 | 2021-06-15 | 江西恒顶食品有限公司 | High-fat non-dairy creamer and preparation method thereof |
| CN114452909A (en) * | 2022-02-10 | 2022-05-10 | 晨光生物科技集团股份有限公司 | High-stability capsanthin powder and preparation method thereof |
| CN115530252A (en) * | 2022-09-29 | 2022-12-30 | 杭州麦克斯食品原料有限公司 | Preparation method of vegetable fat powder |
| CN116326645A (en) * | 2022-11-23 | 2023-06-27 | 江南大学 | Preparation method of low-carbon aquatic ketone coconut oil microcapsule powder |
| CN116326645B (en) * | 2022-11-23 | 2024-02-27 | 江南大学 | Preparation method of low-carbon aquatic ketone coconut oil microcapsule powder |
| CN115918908A (en) * | 2022-12-20 | 2023-04-07 | 济宁医学院附属医院 | Instant dissolving sodium hyaluronate, preparation method, application and product |
| CN116584553A (en) * | 2023-05-05 | 2023-08-15 | 青岛农业大学 | High-dispersity duck oil diglyceride powder and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102524416B (en) | 2014-07-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524416B (en) | Preparation method of vegetable fat powder | |
| CN104054849A (en) | High-content medium chain triglyceride powdered oil and preparation method thereof | |
| CA1289807C (en) | Food product | |
| US10993455B2 (en) | Powdered oil and/or fat, food and drink containing powdered oil and/or fat, and method for manufacturing powdered oil and/or fat | |
| CN101919453B (en) | Medium carbon chain fatty acid powder grease and preparation method thereof | |
| CN109527167A (en) | A kind of DHA gel soft candy and preparation method thereof | |
| CN104126674A (en) | Vegetable protein type non-dairy creamer and preparation method thereof | |
| CN104719503A (en) | Cream powder | |
| CN102302062B (en) | High-stability emulsification oil and preparation method thereof | |
| CN101385495B (en) | Preparation method of instant phosphatide coffee-mate | |
| CN101919454B (en) | Acid-resistant non-dairy creamer and preparation method thereof | |
| US20010051204A1 (en) | Late addition of pufa in infant formula preparation process | |
| CN104397297A (en) | Coffee mate product prepared from pine nuts | |
| CN101374422A (en) | Improvement of cold liquid solubility of fat-containing powders | |
| US20240284927A1 (en) | Plant based foaming creamer | |
| KR20140051865A (en) | Health-giving foodstuff containing ethyl esters of fatty acids, namely of linen oil, and method for obtaining the smae | |
| CN102132882A (en) | DHA (Docosahexaenoic Acid) emulsion, production method and application thereof | |
| CN104026239A (en) | Bone-strengthened milk and preparation method thereof | |
| CN102106388A (en) | Acidic milk powder and preparation method thereof | |
| JPS6244134A (en) | Dry whitener containing no protein and its production | |
| CN103053990A (en) | Malt cream powder spice and preparation method thereof | |
| CN103766510B (en) | Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof | |
| EP2260716B1 (en) | Late addition of PUFA in infant formula preparation process | |
| CN113383823A (en) | Cream composition and preparation method thereof | |
| JP6198995B1 (en) | Jelly beverage and method for producing jelly beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |