CN102524416A - Preparation method of vegetable fat powder - Google Patents
Preparation method of vegetable fat powder Download PDFInfo
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- 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
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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.
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Cited By (35)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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