CN102696788A - Zero-trans fatty acid non-dairy creamer and preparation method thereof - Google Patents
Zero-trans fatty acid non-dairy creamer and preparation method thereof Download PDFInfo
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- CN102696788A CN102696788A CN2012102111673A CN201210211167A CN102696788A CN 102696788 A CN102696788 A CN 102696788A CN 2012102111673 A CN2012102111673 A CN 2012102111673A CN 201210211167 A CN201210211167 A CN 201210211167A CN 102696788 A CN102696788 A CN 102696788A
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Abstract
The invention relates to a zero-trans fatty acid non-dairy creamer and a preparation method thereof, and belongs to the technical field of non-dairy creamers. The zero-trans fatty acid non-dairy creamer consists of the following components in percentage by weight: 22 to 32 percent of vegetable oil and fat, 2.2 to 3.5 percent of sodium caseinate, 0.8 to 1.5 percent of mono-and diglycerides, 0.5 to 1 percent of stearoyl sodium lactate, 1.2 to 1.5 percent of dipotassium phosphate, 0.25 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The preparation method comprises the following steps of: heating, dissolving, mixing, shearing at high temperature, homogenizing, spray-drying and packaging to obtain the zero-trans fatty acid non-dairy creamer. The preparation process is simple and easy to operate; and the obtained non-dairy creamer is high in nutritional performance, good in mouthfeel, fragrant and smooth, does not contain trans fatty acid, meets the consumption demand of health and nutrition at present, and is particularly suitable to be drunk by old people, overweight people, patients who suffer from diabetes and consumers. The zero-trans fatty acid non-dairy creamer can be used as coffee creamers to be mixed with coffee, fruit juice, tea and the like respectively for drinking and also can be used as instant drinks independently for drinking.
Description
Technical field
The invention belongs to the vegetable fat powder technical field, be specifically related to zero trans-fat acid vegetable fat powder that a kind of preparation method is simple, security performance is good and preparation method thereof.
Background technology
Vegetable fat powder is again a cream, and it has special effect in food production and Jia Shi, also is a kind of modern food simultaneously.Traditional vegetable fat powder is to be raw material with the hydrogenated vegetable oil; Hydrogenated vegetable oil contains a large amount of trans-fatty acids; The vegetable fat powder content of trans fatty acids is mostly about 15-50%; Because trans-fatty acid can bring out vascular sclerosis, increase large cerebrovascular disease, does not meet food security national standard prepackaged food nutritional labeling general rule.
Summary of the invention
To the problems referred to above that exist in the prior art, the object of the present invention is to provide zero trans-fat acid vegetable fat powder that a kind of preparation method is simple, security performance is good and preparation method thereof.
Described a kind of zero trans-fat acid vegetable fat powder is characterized in that being made up of the component of following percentage by weight:
The single double glyceride 0.8-1.5% of vegetable fat 22-32% casein sodium 2.2-3.5% stearoyl lactate 0.5%-1% dipotassium hydrogen phosphate 1.2-1.5% silica 0.25-0.5% glucose syrup surplus.
Described a kind of zero trans-fat acid vegetable fat powder is characterized in that being made up of the component of following percentage by weight:
The single double glyceride 1.0-1.3% of vegetable fat 25-30% casein sodium 2.5-3.0% stearoyl lactate 0.6%-0.8% dipotassium hydrogen phosphate 1.3-1.5% silica 0.3-0.4% glucose syrup surplus.
Described a kind of zero trans-fat acid vegetable fat powder is characterized in that being made up of the component of following percentage by weight:
The single double glyceride 1.1-1.2% of vegetable fat 26-28% casein sodium 2.6-2.8% stearoyl lactate 0.7% dipotassium hydrogen phosphate 1.4% silica 0.3% glucose syrup surplus.
The preparation method of described a kind of zero trans-fat acid vegetable fat powder is characterized in that comprising the steps:
1) by inventory, vegetable fat is heated to 65-75 ℃, adds single diglycerol fat and stearoyl lactate successively, carry out emulsification after the stirring and dissolving and obtain grease, described emulsification times is 25-35 minute, and emulsifying temperature is 70-82 ℃;
2) by inventory, water is heated to 70-80 ℃, successively with glucose syrup, dipotassium hydrogen phosphate, casein sodium mix stir make its dissolve feed liquid;
3) with the grease and the step 2 of step 1)) in the feed liquid handled well, squeeze into comprehensive pot high speed and shear, shear time is 20-30 minute, shear rate 2300-2500r/min;
4) step 3) is sheared good feed liquid and cross the homogenizer processing, described homogenization pressure 15-25MPa, homogenizing temperature are 40-50 ℃;
5) feed liquid that with high-pressure pump step 4) is obtained is squeezed in the spray tower, becomes fine powder at 0.1s time internal spraying under high temperature moment 160 ℃ of high temperature, and powder size is the 60-100 order;
6) fine powder that step 5) is obtained is delivered to fluid bed and is carried out drying, and dry back is after reciprocating sieve, and weighing and bagging obtains zero trans-fat acid vegetable fat powder.
The preparation method of described a kind of zero trans-fat acid vegetable fat powder is characterized in that vegetable fat is heated to 70 ℃ in the step 1).
The preparation method of described a kind of zero trans-fat acid vegetable fat powder is characterized in that emulsification times is 28-32 minute in the step 1), and emulsifying temperature is 80 ℃.
The preparation method of described a kind of zero trans-fat acid vegetable fat powder is characterized in that the shear time described in the step 3) is 25 minutes, shear rate 2400r/min.
The preparation method of described a kind of zero trans-fat acid vegetable fat powder is characterized in that the described homogenization pressure 18-22MPa of step 4), and homogenizing temperature is 45 ℃.
The preparation method of described a kind of zero trans-fat acid vegetable fat powder is characterized in that high temperature is 160 ℃ in the step 5), and moment is the 0.1s time.
Through adopting above-mentioned technology, compared with prior art, beneficial effect of the present invention is following:
The present invention mixes with glucose syrup, casein sodium, single double glyceride, stearoyl lactate, dipotassium hydrogen phosphate, silica through adopting the vegetable fat that does not contain trans-fatty acid by weight ratio; Obtain zero trans-fat acid vegetable fat powder through preparation method of the present invention, its preparation technology is simple, and is easy to operate; The vegetable fat powder nutritional properties that obtains is high; Mouthfeel is good, perfume is sliding, and this product does not contain trans-fatty acid in addition, reaches the requirement of food security national standard prepackaged food nutritional labeling general rule; Met the consumption demand of present health and nutrition; Be particularly suitable for old age, obesity, diabetes patient and consumers in general and drink, product of the present invention both can be used as coffeemate respectively with mixed edibles such as coffee, fruit juice, tea, also can be used as instant beverage and drink separately.
The specific embodiment
Below in conjunction with embodiment the present invention is done further description:
A kind of zero trans-fat acid vegetable fat powder, form by the component of following percentage by weight:
The single double glyceride 0.8-1.5% of vegetable fat 22-32% casein sodium 2.2-3.5% stearoyl lactate 0.5%-1% dipotassium hydrogen phosphate 1.2-1.5% silica 0.25-0.5% glucose syrup surplus; Preferred component and percentage by weight are: the single double glyceride 1.0-1.3% of vegetable fat 25-30% casein sodium 2.5-3.0% stearoyl lactate 0.6%-0.8% dipotassium hydrogen phosphate 1.3-1.5% silica 0.3-0.4% glucose syrup surplus; More excellent component proportioning is following: the single double glyceride 1.1-1.2% of vegetable fat 26-28% casein sodium 2.6-2.8% stearoyl lactate 0.7% dipotassium hydrogen phosphate 1.4% silica 0.3% glucose syrup surplus.
Its preparation method comprises the steps:
1) by inventory, vegetable fat is heated to 65-75 ℃, preferred temperature is 70 ℃; Add single diglycerol fat and stearoyl lactate successively; Carry out emulsification after the stirring and dissolving and obtain grease, described emulsification times is 25-35 minute, and emulsifying temperature is 70-82 ℃; Preferred emulsification times is 28-32 minute, and emulsifying temperature is 80 ℃;
2) by inventory, water is heated to 70-80 ℃, successively with glucose syrup, dipotassium hydrogen phosphate, casein sodium mix stir make its dissolve feed liquid by inventory, with glucose syrup, dipotassium hydrogen phosphate, casein sodium mix stir make its dissolve feed liquid;
3) with the grease and the step 2 of step 1)) in the feed liquid handled well, squeeze into comprehensive pot high speed and shear, shear time is 20-30 minute, shear rate 2300-2500r/min, preferred shear time is 25 minutes, shear rate 2400r/min;
4) step 3) is sheared good feed liquid and cross the homogenizer processing, described homogenization pressure 15-25MPa, homogenizing temperature are 40-50 ℃ of homogenization pressure 18-22MPa, and homogenizing temperature is 45 ℃;
5) feed liquid that with high-pressure pump step 4) is obtained is squeezed in the spray tower, and high temperature moment, promptly 160 ℃, the time, 0.1s sprayed into fine powder, and powder size is the 60-100 order;
6) fine powder that step 5) is obtained is delivered to fluid bed and is carried out drying, and dry back is after reciprocating sieve, and weighing and bagging obtains zero trans-fat acid vegetable fat powder.
Embodiment 1: a kind of zero trans-fat acid vegetable fat powder, form by the component of following percentage by weight: vegetable fat 22% casein sodium 3.5% single double glyceride 1.5% stearoyl lactate 1% dipotassium hydrogen phosphate 1.2% silica 0.5% glucose syrup 70.3%.
The preparation process is: by above-mentioned inventory, vegetable fat is heated to 65 ℃, adds single diglycerol fat, stearoyl lactate, stirring and dissolving is carried out emulsification, emulsification times 25 minutes, and 70 ℃ of control temperature obtain grease; Water is heated to 70 ℃, glucose syrup, dipotassium hydrogen phosphate and casein sodium stirring and dissolving are opened and above-mentioned grease is squeezed into comprehensive pot high speed together and sheared 30 clocks; Feed liquid after shearing is well crossed homogenizer; Homogenization pressure 18MPa squeezes into feed liquid in the spray tower with high-pressure pump after the homogenization processing again, and high temperature moment is sprayed into fine powder; Get the vegetable fat powder product through fluidized bed drying, mistake reciprocating sieve, weighing and bagging successively, granularity is 100 orders.
Embodiment 2: a kind of zero trans-fat acid vegetable fat powder, form by the component of following percentage by weight: vegetable fat 32% casein sodium 2.2% single double glyceride 0.8% stearoyl lactate 1% dipotassium hydrogen phosphate 1.2% silica 0.25% glucose syrup 62.55%.Its preparation method wherein is heated to 75 ℃ with vegetable fat with embodiment 1, emulsification times 30 minutes, and 70 ℃ of control temperature, the water heating-up temperature is 80 ℃, high speed shear 20 clocks, homogenization pressure 15MPa, the vegetable fat powder product that obtains, granularity is 60 orders.
Embodiment 3: a kind of zero trans-fat acid vegetable fat powder, form by the component of following percentage by weight: vegetable fat 25% casein sodium 3.0% single double glyceride 1.3% stearoyl lactate 0.6% dipotassium hydrogen phosphate 1.3% silica 0.4% glucose syrup 68.4%.Its preparation method wherein is heated to 80 ℃ with vegetable fat with embodiment 1, emulsification times 35 minutes, and 75 ℃ of control temperature, the water heating-up temperature is 75 ℃, high speed shear 30 clocks, homogenization pressure 25MPa, the vegetable fat powder product that obtains, granularity is 80 orders.
Embodiment 4: a kind of zero trans-fat acid vegetable fat powder, form by the component of following percentage by weight: vegetable fat 30% casein sodium 2.5% single double glyceride 1.0% stearoyl lactate 0.8% dipotassium hydrogen phosphate 1.5% silica 0.3% glucose syrup 63.9%.。Its preparation method wherein is heated to 72 ℃ with vegetable fat with embodiment 1, emulsification times 32 minutes, and 70 ℃ of control temperature, the water heating-up temperature is 78 ℃, high speed shear 28 clocks, homogenization pressure 22MPa, the vegetable fat powder product that obtains, granularity is 70 orders.
Embodiment 5: a kind of zero trans-fat acid vegetable fat powder, form by the component of following percentage by weight: vegetable fat 28% casein sodium 2.8% single double glyceride 1.2% stearoyl lactate 0.7% dipotassium hydrogen phosphate 1.4% silica 0.3% glucose syrup 65.6%.。Its preparation method wherein is heated to 80 ℃ with vegetable fat with embodiment 1, emulsification times 28 minutes, and 75 ℃ of control temperature, the water heating-up temperature is 70 ℃, high speed shear 28 clocks, homogenization pressure 23MPa, the vegetable fat powder product that obtains, granularity is 80 orders.
Embodiment 6: a kind of zero trans-fat acid vegetable fat powder, form by the component of following percentage by weight: vegetable fat 26% casein sodium 2.6% single double glyceride 1.1% stearoyl lactate 0.7% dipotassium hydrogen phosphate 1.4% silica 0.3% glucose syrup 67.9%.Its preparation method wherein is heated to 80 ℃ with vegetable fat with embodiment 1, emulsification times 35 minutes, and 75 ℃ of control temperature, the water heating-up temperature is 75 ℃, high speed shear 30 clocks, homogenization pressure 25MPa, the vegetable fat powder product that obtains, granularity is 90 orders.
Claims (9)
1. zero trans-fat acid vegetable fat powder is characterized in that being made up of the component of following percentage by weight:
The single double glyceride 0.8-1.5% of vegetable fat 22-32% casein sodium 2.2-3.5% stearoyl lactate 0.5%-1% dipotassium hydrogen phosphate 1.2-1.5% silica 0.25-0.5% glucose syrup surplus.
2. a kind of zero trans-fat acid vegetable fat powder according to claim 1 is characterized in that being made up of the component of following percentage by weight:
The single double glyceride 1.0-1.3% of vegetable fat 25-30% casein sodium 2.5-3.0% stearoyl lactate 0.6%-0.8% dipotassium hydrogen phosphate 1.3-1.5% silica 0.3-0.4% glucose syrup surplus.
3. a kind of zero trans-fat acid vegetable fat powder according to claim 1 is characterized in that being made up of the component of following percentage by weight:
The single double glyceride 1.1-1.2% of vegetable fat 26-28% casein sodium 2.6-2.8% stearoyl lactate 0.7% dipotassium hydrogen phosphate 1.4% silica 0.3% glucose syrup surplus.
4. the preparation method of a kind of zero trans-fat acid vegetable fat powder according to claim 1 is characterized in that comprising the steps:
1) by inventory, vegetable fat is heated to 65-75 ℃, adds single diglycerol fat and stearoyl lactate successively, carry out emulsification after the stirring and dissolving and obtain grease, described emulsification times is 25-35 minute, and emulsifying temperature is 70-82 ℃;
2) by inventory, water is heated to 70-80 ℃, successively with glucose syrup, dipotassium hydrogen phosphate, casein sodium mix stir make its dissolve feed liquid;
3) with the grease and the step 2 of step 1)) in the feed liquid handled well, squeeze into comprehensive pot high speed and shear, shear time is 20-30 minute, shear rate 2300-2500r/min;
4) step 3) is sheared good feed liquid and cross the homogenizer processing, described homogenization pressure 15-25MPa, homogenizing temperature are 40-50 ℃;
5) feed liquid that with high-pressure pump step 4) is obtained is squeezed in the spray tower, becomes fine powder at 0.1s time internal spraying under high temperature moment 160 ℃ of high temperature, and powder size is the 60-100 order;
6) fine powder that step 5) is obtained is delivered to fluid bed and is carried out drying, and dry back is after reciprocating sieve, and weighing and bagging obtains zero trans-fat acid vegetable fat powder.
5. the preparation method of a kind of zero trans-fat acid vegetable fat powder according to claim 4 is characterized in that vegetable fat is heated to 70 ℃ in the step 1).
6. the preparation method of a kind of zero trans-fat acid vegetable fat powder according to claim 4 is characterized in that emulsification times is 28-32 minute in the step 1), and emulsifying temperature is 80 ℃.
7. the preparation method of a kind of zero trans-fat acid vegetable fat powder according to claim 4 is characterized in that the shear time described in the step 3) is 25 minutes, shear rate 2400r/min.
8. the preparation method of a kind of zero trans-fat acid vegetable fat powder according to claim 4 is characterized in that the described homogenization pressure 18-22MPa of step 4), and homogenizing temperature is 45 ℃.
9. the preparation method of a kind of zero trans-fat acid vegetable fat powder according to claim 4 is characterized in that high temperature is 160 ℃ in the step 5), and moment is the 0.1s time.
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