CN102524416B - Preparation method of vegetable fat powder - Google Patents
Preparation method of vegetable fat powder Download PDFInfo
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- CN102524416B CN102524416B CN201210030286.9A CN201210030286A CN102524416B CN 102524416 B CN102524416 B CN 102524416B CN 201210030286 A CN201210030286 A CN 201210030286A CN 102524416 B CN102524416 B CN 102524416B
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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 food ingredient field, relate to specifically the method for utilizing microcapsule embedded technology to prepare vegetable fat powder.
Background technology
Vegetable 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 provide class creamy local flavor for Foods or drinks, hydrogenated vegetable oil is wherein to provide the main source of milk.But research shows, the vegetable fat powder of semihydrogenation vegetable oil production because of mouthfeel better often selected, 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, raw material by following weight content prepares: 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, not containing trans-fatty acid, not containing 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 other interpolation essence to make up the shortcoming of vegetable fat powder insufficient fragrance.
Vegetable fat contains more unrighted acid, is the important sources of essential fatty acid.Meanwhile, the digestibility of vegetable fat is high, and fat content, more than 99%, also contains abundant vitamin E, a small amount of potassium, sodium, calcium and the trace element that some are important, and the absorption ratio in meals should be lower than total adipose-derived 50%.But vegetable fat is water insoluble, be difficult for mixing with raw-food material, industrial application is inconvenience very.Meanwhile, due to a large amount of unrighted acids that contain, easily oxidative rancidity, is difficult for storing.
Vegetable fat microencapsulation can be solved to it and use upper inconvenient problem.Microcapsules (microcapsule) are that a kind of energy is coated and the protection semi permeability with polymer shell material of Cucumber or miniature " container " or " packing material " of sealing, and its diameter is generally 1～3 μ m.Microcapsules have Protective substances to be avoided environmental influence, reduce toxicity, improves the character of material and performance, sustained-release material enter the external world and by functions such as immiscible compound isolation.Therefore, application microcapsules technology is carried out embedding to vegetable fat, and the defect of avoiding the undesirable properties such as water insoluble, the difficult storage of vegetable fat to cause, 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 the requirement of food hygiene and safety, and nontoxic to core, mass-transfer performance good, stable in properties, good film-forming property, have certain intensity and plasticity, have satisfactory viscosity, permeability, hydrophily, dissolubility etc. and wide material sources.Conventional microcapsule wall material can be divided into natural macromolecular material, semi-synthetic macromolecular material, full synthesized polymer material, such as dextrin, shitosan, gum arabic, gelatin, starch, cellulose etc.
CN 101869294A discloses a kind of silkworm and mulberry compound oil grease microcapsule, make containing the component of following weight portion: 10～30 parts of the compound greases 20～70 of silkworm and mulberry, 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, the preparation method of these microcapsules is also disclosed, these microcapsules have more than 95% embedding rate, good stability, good flowing properties, be of high nutritive value and product form more diversified, 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: the grease that contains polyunsaturated fatty acid, emulsifying agent and water are mixed, obtain mixture; By mixture homogeneous, obtain emulsion; Emulsion is atomized in the fluidized drying device that drop is injected to preheating, temperature in fluidized drying device is 30 DEG C～90 DEG C, powder embedding material is equipped with in fluidized drying device bottom, and forced air drying is simultaneously to maintain temperature in fluidized drying device as 30 DEG C～90 DEG C; Then further dry, screening, obtains polyunsaturated fatty acid grease microcapsules product.This preparation technology's temperature is low, and nutritional labeling is difficult for being damaged; Technique is simple, is convenient to large-scale production; The grease embedding rate of the independently polyunsaturated fatty acid grease microcapsules particle obtaining is high, and embeddability properties is good, and the product shelf phase is long, good stability.
Although CN 101869294A and CN 101856124A part have solved the storage stability problem of specified plant grease, but do not consider its mouthfeel as food additives and fragrance factor, especially use it for while making milk drink, need to add in addition essence.
Summary of the invention
For the deficiencies in the prior art, one of object of the present invention is to provide a kind of method of utilizing the microcapsule embedded technology of lactalbumin to prepare vegetable fat powder.
The preparation method of described vegetable fat powder, comprises the following steps:
(1) emulsifying homogeneous embedding process: vegetable fat and emulsifying agent are mixed in emulsion tank; Keep stabilizing agent and water to mix in high-speed mixing tank lactalbumin, moisture; Mixed material in above-mentioned two tanks is joined in the shearing tank that glucose syrup is housed, and homogeneous obtains the emulsion of vegetable fat powder;
(2) spray-drying process: the emulsion spray that step (1) is obtained is dried and obtains vegetable fat powder first product, adds anticaking agent to mix, and obtains the vegetable fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
Vegetable fat powder of the present invention is, by microcapsules technology, vegetable fat is carried out to embedding, thereby reaches the effect that strengthens storage stability.The characteristic of microcapsule capsule wall material is the key factor of microcapsule product characteristic.Wall material for the dry microencapsulation of spraying should have good dissolubility, emulsibility and drying property, and strong point solution viscosity is low, good film-forming property, reasonable price.In food industry, the dry conventional wall material of microencapsulation of spraying has carbohydrate and protein etc., and protein is because have hydrophilic group and hydrophobic group simultaneously, and emulsifiability is splendid, and film forming is good, therefore the retention rate of microcapsules core materials is had to great role.
Lactalbumin (lactalbumin; Lactoalbumin), belong to the full price albumen of high-quality, 20 seed amino acids that contain constitutive protein matter, and amino acid whose composition approaches female composition of milk most, be a kind of easy to digest, the animal protein of high nutrition, there is multinomial physiological function, become the functional food ingredient generally using.Lactalbumin has better gel-forming and film forming, existing application lactalbumin is used for the report (" research of WPC edible film " in food coating-film fresh-keeping field as edible film at present, Ren Ju, Lu Rongrong, Southern Yangtze University's Master's thesis, 2008).WPC (whey protein concentrate; WPC) be, whey obtains after clarification, ultrafiltration, the process such as dry.Can obtain according to the difference of degree of filtration the WPC that protein concentration does not wait from 34-80%.
The present invention utilizes the emulsification plastic film forming that lactalbumin is good, and the microcapsules technology of small vegetable fat drop being carried out to embedding is produced and had natural milk sense and the vegetable fat powder of antioxidative stabilizer.
Any lactalbumin that those skilled in the art can be known all can be realized the present invention, the lactalbumin that for example protein content is 25wt%, the lactalbumin that protein content is 20wt%.Lactalbumin of the present invention is preferably WPC, described WPC is that protein concentration is preferably 34～80% lactalbumin, such as in WPC, protein content is 40%, 45%, 50%, 53%, 57%, 60%, 65%, 70%, 75%, 80% etc., the WPC that particularly preferably protein concentration is 50～80%.
Vegetable fat is the fatty general designation from 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.Vegetable fat of the present invention is not particularly limited, 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 such as 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 a class surfactant.In the preparation process of microcapsules, the stability of emulsion is the necessary condition of prepared sizes homogeneous, the good microcapsules of surface topography.Emulsifying agent of the present invention is selected from sapn, tween, propylene glycol ester, the ester of xylitol, Nitranitol, soybean lecithin, diacetyl tartarate monoglyceride, sucrose fatty ester, 1 kind or the combination of at least 2 kinds in molecule distillating monoglyceride, for example soybean lecithin, tween, propylene glycol ester, the combination of stearoyl lactate and CSL, the combination of diacetyl tartarate monoglyceride and molecule distillating monoglyceride, the combination of sapn and propylene glycol ester, Nitranitol the ester of xylitol the combination of diacetyl tartarate monoglyceride, molecule distillating monoglyceride propylene glycol ester tween the combination etc. of soybean lecithin, the preferably combination of 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 maintains the moisture stabilization in food and the material that adds, and many fingers can strengthen moisture stabilization and have the phosphate of higher retentiveness.Moisture of the present invention keeps stabilizing agent to be selected from a kind or the combination of at least 2 kinds in tertiary sodium phosphate, calgon, sodium pyrophosphate, dipotassium hydrogen phosphate, sodium phosphate trimer, calcium dihydrogen phosphate, 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; in this fine hole energy adsorption particle, powder food product, cause moisture or the liquid fat of caking; thereby the surface that makes particle or powdered food keeps dry and comfortable; without greasy; reach and prevent that food from changing because of external environment; the micro-capsule fat powder causing such as moist, extruding or static produces the problem of bonding and poor fluidity, keeps its loose or free-pouring characteristic.
The present invention adds anticaking agent, and described anticaking agent is selected from silicates anticaking agent, in preferably aluminosilicate sodium, tricalcium phosphate, silica and microcrystalline cellulose a kind, particularly preferably silica.
As optimal technical scheme, in the present invention, the adding method of anticaking agent is: anticaking agent is dry mixed the vegetable fat powder powder after spray-dried according to certain formula rate.
Syrup is the additive that field of food is conventional, mainly comprises glucose syrup, malt syrup, oligosaccharide syrup, HFCS etc.Wherein, glucose is a kind of monose, is extensively present in organism, is the constituent of some disaccharide (as sucrose, maltose etc.) and polysaccharide (as starch, cellulose etc.).DE value is the percentage that reduced sugar (with glucose meter) accounts for syrup dry.Glucose by conversion ratio can be divided into height (DE value is 50～70%), in (DE value is 30～50%), low (DE value is less than 30%) three major types.The liquid glucose (being glucose syrup) of different DE values has different at aspect of performance, and as sugariness, viscosity, hygroscopicity, osmotic pressure, Fermented etc., these character are relevant with its range of application again.
The preferred DE value of the present invention's glucose syrup used is 10～30%, for example 10%, 11%, 12%, 20%, 28%, 29%, 30% etc., and the glucose syrup that further preferably DE value is 18～22%, the glucose syrup that particularly preferably DE value is 20%; As preferred version, the limpid free from admixture of the present invention's glucose syrup outward appearance used, free from extraneous odour.
The heat endurance of the lactalbumin in milk is not as casein, utilizes the film forming of lactalbumin to prepare vegetable fat powder and will consider that composition by formula and technique effectively controls the thermal denaturation degree of lactalbumin and give product specific organoleptic attribute.
Preferably, described vegetable fat powder butt comprises following component by mass percentage:
Preferably, the addition of the described water of step (1) is 10～40% of vegetable fat powder butt, for example 11%, 12%, 30%, 38%, 39%, preferably 20～30%.
The contamination of each component of vegetable fat powder of the present invention all should meet the relevant regulations of state food safety and hygiene, and the professional knowledge that those skilled in the art can grasp according to oneself is selected each component in the scope of national regulation.
In the preparation process of vegetable fat powder, in the pressure and temperature of homogenizing process and embedding process, embedding effect, the microcapsules outward appearance of spray-dired EAT to microcapsule embedded vegetable fat powder plays a decisive role.
Lactalbumin deformation temperature is 75 DEG C, and in homogenizing process of the present invention, homogenizing temperature is not more than 65 DEG C, for example 20 DEG C, 30 DEG C, 35 DEG C, 40 DEG C, 59 DEG C, 60 DEG C, 63 DEG C, 64 DEG C, 64.5 DEG C, 65 DEG C etc., and preferably 40～60 DEG C; Described equal duty pressure is 10-70MPa, such as 10MPa, 10.2MPa, 10.5MPa, 11MPa, 30MPa, 40MPa, 50MPa, 65MPa, 69MPa, 69.5MPa, 69.8MPa, 70MPa etc., preferably 20～50Mpa, particularly preferably 30MPa.
In spray-drying process of the present invention, the EAT of spray drying device is 130 DEG C～220 DEG C, for example 130 DEG C, 130.5 DEG C, 131 DEG C, 132 DEG C, 135 DEG C, 150 DEG C, 160 DEG C, 180 DEG C, 190 DEG C, 200 DEG C, 212 DEG C, 212.5 DEG C, 212.8 DEG C, 212.9 DEG C, 220 DEG C, preferably 160 DEG C～195 DEG C, particularly preferably 180 DEG C.
Two of the object of the invention is to provide a kind of vegetable fat powder, and described vegetable fat powder contains the microcapsules that are embedded with vegetable fat, and described microcapsule wall material is lactalbumin.
The vegetable fat powder that method provided by the present invention prepares without add essence just there is natural milk fragrance, be rich in vegetable fat unrighted acid, stable storing, be difficult for becoming sour.
Three of object of the present invention is to provide the purposes of a kind of vegetable fat powder as food additives.
A kind of vegetable fat powder can be used for being added in milk drink, for example, as the batching of milk tea, coffee beverage, just have natural milk fragrance without adding essence.
Compared with the production method of existing vegetable fat powder, the present invention has following beneficial effect:
(1) vegetable fat powder of preparing adopts the cyst material that lactalbumin is microcapsules, can, effectively by isolated to plant fat and external environment, prevent the unrighted acid oxidative rancidity in plant fat, increases the storage life; Adopt distinctive formula technique, make the vegetable fat powder after microencapsulation there is good mobility, easy to use; Thereby expand its application in field of food.
(2) prepare vegetable fat powder adopt lactalbumin be the nutritional labeling extracting in milk, can provide nutrition for drink, nontoxic non-stimulated, nutritious, be easy to absorb, and milk taste is pure, can make drink have natural milk fragrance without adding essence.
Detailed description of the invention
For ease of understanding the present invention, it is as follows that the present invention enumerates embodiment.Those skilled in the art should understand, described embodiment helps to understand the present invention, should not be considered as concrete restriction of the present invention.
Embodiment mono-
1, emulsifying 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 high-speed mixing tank; Then the material in above-mentioned two tanks is joined and 77.62g glucose syrup is housed (DE value is 30%; And the limpid free from admixture of outward appearance, the glucose syrup of free from extraneous odour) shearing tank in mix, homogeneous (60 DEG C of slurry temperatures when homogenization pressure 30MPa, homogeneous) 30min, obtains the emulsion of vegetable fat powder;
2, spray-drying process: 1 emulsion spray obtaining is dry, 65 DEG C of spray-dired feeding temperatures, EAT are 95 DEG C of 180 DEG C, temperature of outgoing air, obtain vegetable fat powder first product, and then be dry mixed the silica that adds 0.4g, obtain the vegetable fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
The vegetable fat powder obtaining is off-white powder, and moisture 2.8% has strong milk fragrance, good fluidity, in water, dissolubility fine (dissolution velocity of sinking completely in 85 DEG C of hot water is 5 seconds, and solubility is 100%), good with the Combination of other food additives.
Embodiment bis-
1, emulsifying homogeneous embedding process: by palm-kernel oil 35g and 0.7 of Si Pan, propylene glycol ester 0.1g, soybean lecithin 0.45g, mix in emulsion tank; By WPC (protein content 70wt%) 5g,, dipotassium hydrogen phosphate 0.4g, sodium phosphate trimer 0.5g and 22.1g water mixes in high-speed mixing tank; Then the material in above-mentioned two tanks is joined and 78.7g glucose syrup is housed (DE value is 20%; And the limpid free from admixture of outward appearance, the glucose syrup of free from extraneous odour) shearing tank in shear-mixed, homogeneous (50 DEG C of slurry temperatures when homogenization pressure 40MPa, homogeneous) 40min, obtains the emulsion of vegetable fat powder;
2, spray-drying process: 1 emulsion spray obtaining is dry, 55 DEG C of spray-dired feeding temperatures, EAT are 72 DEG C of 160 DEG C, temperature of outgoing air, obtain vegetable fat powder first product, and then be dry mixed the sodium silicoaluminate that adds 0.4g, obtain the vegetable fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
The vegetable fat powder obtaining is off-white powder, and moisture 4.1% has strong milk fragrance, mobility is general, in water, dissolubility general (dissolution velocity of sinking completely in 85 DEG C of hot water is 20 seconds, and solubility is 85%), good with the Combination of other food additives.
Embodiment tri-
1, emulsifying 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 high-speed mixing tank; Then the material in above-mentioned two tanks is joined and glucose syrup 63.22g is housed (DE value is 22%; And the limpid free from admixture of outward appearance, the glucose syrup of free from extraneous odour) shearing tank in shear-mixed, homogeneous (50 DEG C of homogenization pressure 20MPa, homogenizing temperatures) 40min, obtains the emulsion of vegetable fat powder;
2, spray-drying process: 1 emulsion spray obtaining is dry, 55 DEG C of spray-dired feeding temperatures, EAT are 85 DEG C of 180 DEG C, temperature of outgoing air, obtain vegetable fat powder first product, and then be dry mixed the anticaking agent that adds 0.4g, obtain the vegetable fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
The vegetable fat powder obtaining is off-white powder, and moisture 3.5% has strong milk fragrance, mobility is better, in water, better (dissolution velocity of sinking completely in 85 DEG C of hot water is 9 seconds, and solubility is 92.5%) of dissolubility, good with the Combination of other food additives.
Embodiment tetra-
1, emulsifying 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 appropriate water are mixed in high-speed mixing tank; Then the material in above-mentioned two tanks is joined and glucose syrup 97.14g is housed (DE value is 18%; And the limpid free from admixture of outward appearance, the glucose syrup of free from extraneous odour) shearing tank in shear-mixed even, homogeneous (50 DEG C of homogenization pressure 40MPa, homogenizing temperatures) 30min, obtains the emulsion of vegetable fat powder;
2, spray-drying process: by dry 1 emulsion spray obtaining, 55 DEG C of spray-dired feeding temperatures, EAT are 85 DEG C of 180 DEG C, temperature of outgoing air; After spraying is dry, obtains vegetable fat powder first product, and then be dry mixed the silica that adds 0.4g, obtain the vegetable fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
The vegetable fat powder obtaining is off-white powder, and moisture 2.7% has milk fragrance, mobility is fine, in water, dissolubility fine (dissolution velocity of sinking completely in 85 DEG C of hot water is 4 seconds, and solubility is 100%), good with the Combination of other food additives.
Embodiment five
1, emulsifying 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 appropriate 23g water are mixed in high-speed mixing tank; Then the material in above-mentioned two tanks is joined and glucose syrup is housed (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 tank of 75.9g, and homogeneous (50 DEG C of homogenization pressure 70MPa, homogenizing temperatures) 30min, obtains the emulsion of vegetable fat powder;
2, spray-drying process: by dry 1 emulsion spray obtaining, 52 DEG C of spray-dired feeding temperatures, EAT are 95 DEG C of 180 DEG C, drop temperature; After spraying is dry, obtain vegetable fat powder first product, add silica 0.45g to mix, obtain the vegetable fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
The vegetable fat powder obtaining is white powder, and moisture 3.0% has strong milk fragrance, good fluidity, in water, dissolubility fine (dissolution velocity of sinking completely in 85 DEG C of hot water is 7 seconds, and solubility is 100%), good with the Combination of other food additives.
Embodiment six
1, emulsifying 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 high-speed mixing tank; Material in above-mentioned two tanks is joined and glucose syrup is housed (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 tank of 86.25g, homogeneous (60 DEG C of homogenization pressure 10MPa, homogenizing temperatures) 40min, obtains the emulsion of vegetable fat powder;
2, spray-drying process: by dry 1 emulsion spray obtaining, 48 DEG C of spray-dired feeding temperatures, EAT are 100 DEG C of 200 DEG C, drop temperature; After spraying is dry, obtain vegetable fat powder first product, add microcrystalline cellulose 0.1g to mix, obtain the vegetable fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin.
The vegetable fat powder obtaining is white powder, and moisture 3.5% has strong milk fragrance, good fluidity, in water, dissolubility fine (dissolution velocity of sinking completely in 85 DEG C of hot water is 6 seconds, and solubility is 100%), good with the Combination of other food additives.
Applicant's statement, the present invention illustrates detailed process equipment and process flow process of the present invention by above-described embodiment, but the present invention is not limited to above-mentioned detailed process equipment and process flow process, do not mean that the present invention must rely on above-mentioned detailed process equipment and process flow process and could implement.Person of ordinary skill in the field should understand, any improvement in the present invention, and the selections of the equivalence replacement to the each raw material of product of the present invention and the interpolation of auxiliary element, concrete mode etc., within all dropping on protection scope of the present invention and open scope.
Claims (22)
1. a preparation method for vegetable fat powder, is characterized in that, comprises the following steps:
(1) emulsifying homogeneous embedding process: vegetable fat and emulsifying agent are mixed in emulsion tank; Keep stabilizing agent and water to mix in high-speed mixing tank lactalbumin, moisture; Mixed material in above-mentioned two tanks is joined in the shearing tank that glucose syrup is housed, and homogeneous obtains emulsion;
(2) spray-drying process: the emulsion spray that step (1) is obtained is dried and obtains vegetable fat powder first product, adds anticaking agent to mix, and obtains the vegetable fat powder finished product of the microcapsule embedded vegetable fat of lactalbumin;
Described emulsifying agent is molecule distillating monoglyceride and diacetyl tartarate list double glyceride; It is dipotassium hydrogen phosphate and calgon that described moisture keeps stabilizing agent;
According to described vegetable fat powder butt meter, each raw material components consumption is:
Surplus is glucose syrup.
2. preparation method as claimed in claim 1, is characterized in that, described lactalbumin is WPC.
3. preparation method as claimed in claim 2, is characterized in that, described WPC is that albumen quality content is 34～80% lactalbumin.
4. preparation method as claimed in claim 3, is characterized in that, described WPC is that albumen quality content is the WPC of 50-80%.
5. preparation method as claimed in claim 1, is characterized in that, the DE value of described glucose syrup is 10～30%.
6. preparation method as claimed in claim 5, is characterized in that, the DE value of described glucose syrup is 18～22%.
7. preparation method as claimed in claim 6, is characterized in that, the DE value of described glucose syrup is 20%.
8. preparation method as claimed in claim 1, is characterized in that, described glucose syrup is the limpid free from admixture of outward appearance, the glucose syrup of free from extraneous odour.
9. preparation method as claimed in claim 1, is characterized in that, the addition of the described water of step (1) is 10～40% of vegetable fat powder butt.
10. preparation method as claimed in claim 9, is characterized in that, the addition of the described water of step (1) is 20～30% of vegetable fat powder butt.
11. preparation methods as claimed in claim 1, is characterized in that, described in step (1), homogenizing temperature is not more than 65 DEG C.
12. preparation methods as claimed in claim 11, is characterized in that, described in step (1), homogenizing temperature is 40～60 DEG C.
13. preparation methods as claimed in claim 1, is characterized in that, described in step (1), homogenization pressure is 10-70MPa.
14. preparation methods as claimed in claim 13, is characterized in that, described in step (1), homogenization pressure is 20～50MPa.
15. preparation methods as claimed in claim 14, is characterized in that, described in step (1), homogenization pressure is 30MPa.
16. preparation methods as claimed in claim 1, is characterized in that, in step (2), and described spray-drying process, the EAT of spray drying device is 130 DEG C～220 DEG C.
17. preparation methods as claimed in claim 16, is characterized in that, in step (2), and described spray-drying process, the EAT of spray drying device is 160 DEG C～195 DEG C.
18. preparation methods as claimed in claim 17, is characterized in that, in step (2), and described spray-drying process, the EAT of spray drying device is 180 DEG C.
19. preparation methods as claimed in claim 1, is characterized in that, in step (2), anticaking agent is dry mixed the vegetable fat powder powder after spray-dried according to formula rate.
20. 1 kinds of vegetable fat powders, are prepared by the method for claim 1-19 any one.
The purposes of 21. vegetable fat powders as claimed in claim 20, is characterized in that, described vegetable fat powder is as food ingredient.
The purposes of 22. vegetable fat powders as claimed in claim 21, is characterized in that, described vegetable fat powder is added in milk drink.
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| 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 |
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| DK88692D0 (en) * | 1992-07-06 | 1992-07-06 | Danochemo As | PROCEDURE FOR MANUFACTURING MICROCAPPLES |
| WO2009090249A1 (en) * | 2008-01-18 | 2009-07-23 | Dsm Ip Assets B.V. | Spray-dried emulsion |
| CN102258084B (en) * | 2011-08-11 | 2014-06-18 | 安徽达诺乳业有限公司 | Milk fat powder and preparation method thereof |
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