CN103766510B - Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof - Google Patents
Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof Download PDFInfo
- Publication number
- CN103766510B CN103766510B CN201410048575.0A CN201410048575A CN103766510B CN 103766510 B CN103766510 B CN 103766510B CN 201410048575 A CN201410048575 A CN 201410048575A CN 103766510 B CN103766510 B CN 103766510B
- Authority
- CN
- China
- Prior art keywords
- oil
- vegetable oil
- fatty powder
- preparation
- soy bean
- 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.)
- Active
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to a non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and a preparation method thereof. The fatty powder raw material combination is composed of the following components: unhydrogenated vegetable oil, anhydrous milk fat, sodium caseinate, sucrose fatty acid ester, sodium stearyl lactate, modified soybean phospholipid, silicon dioxide and malt syrup. The preparation method comprises the steps of material preparing, oil melting, emulsifying, sterilizing, homogenizing, spray-drying, and mixing, thus obtaining the finished product, namely fatty powder. The fatty powder obtained according to the invention does not contain hydrogenated vegetable oil, has rich milk flavor, and does not need milk flavored essences, and therefore, the fatty powder is beneficial to health of a human body.
Description
Technical field
The present invention relates to a kind of zero hydrogenated vegetable oil milk flavoured type fatty powder feedstock composition, adopt the fatty powder preparation method of said composition and obtained fatty powder, belong to technical field of food production.
Background technology
According to the applicant understood, under uniform temperature and pressure, after common vegetable oil catalytic hydrogenation, aromatic flavour can be obtained and the hydrogenated vegetable oil that fusing point is high, hardness is large.Although the unrighted acid digestive utilization ratio in common vegetable oil is higher, and have good effect (such as to human body, EPA (eicosapentaenoic acid), DHA(DHA) can brain development be promoted), but common vegetable oil is after being processed into hydrogenated vegetable oil, unrighted acid wherein can change into saturated fatty acid, a large amount of cis fatty acid can become trans-fatty acid simultaneously, and trans-fatty acid is very large to harm.
At present, the primary raw material of traditional plant fatty powder (also known as vegetable fat powder) is hydrogenated vegetable oil, therefore, will certainly take in trans-fatty acid, be detrimental to health when edible traditional plant fatty powder.
In addition, manufacturing enterprise is the milk fragrance, the lifting mouthfeel that increase plant fat powder, can add more milk-taste essence (point water-soluble and oil-soluble two kinds); Some producers, for making products taste dense, even can strengthen milk-taste essence use amount, and this will certainly cause no small burden to body metabolism.
Find through retrieval, the Chinese invention patent application of application number 201210211167.3 application publication number CN102696788A discloses a kind of trans-fatty acid-free creamer preparation method, and raw material is made vegetable fat powder finished product by employing homogeneous, spray art.But the vegetable fat powder that the method obtains does not have advantage in milk, strong not, need badly and solve this technical problem.
Summary of the invention
Technical problem to be solved by this invention is: overcome prior art Problems existing, a kind of feedstock composition of zero hydrogenated vegetable oil milk flavoured type fatty powder, the fatty powder preparation method adopting said composition and gained fatty powder are provided, this fatty powder is containing hydrogenated vegetable oil not, and there is strong milk, without the need to adding milk-taste essence, be beneficial to health.
The technical scheme that the present invention solves its technical problem is as follows:
A kind of feedstock composition preparing zero hydrogenated vegetable oil milk flavoured type fatty powder, it is characterized in that, total weight percent is 100%, and is made up of following compositions in weight percentage: unhydrided vegetable oil 30-70%, anhydrous butter oil 15-25%, casein sodium 2-5%, sucrose fatty ester 1.0-1.5%, stearoyl lactate 0.3-0.7%, modified soy bean lipoid 0.3-0.4%, silica 0.4-0.5%, surplus is malt syrup.
The perfect further technical scheme of fatty powder of the present invention is as follows:
Preferably, described anhydrous butter oil is meet the anhydrous butter oil that standard GB/T 19646-2010 specifies; Described modified soy bean lipoid is meet the modified soy bean lipoid that standard GB/T 12486-1990 specifies; The malt syrup that described malt syrup specifies for meeting standard GB/T/T 20883-2007.
The present invention also provides:
A preparation method for zero hydrogenated vegetable oil milk flavoured type fatty powder, is characterized in that, comprise the following steps:
The first step, in ingredients pot, in 70 DEG C-75 DEG C, casein sodium and malt syrup to be stirred in water; Melting in oil cauldron, the heating of unhydrided vegetable oil, anhydrous butter oil and emulsifying agent stirred, described emulsifying agent is made up of sucrose fatty ester, stearoyl lactate, modified soy bean lipoid;
Second step, by ingredients pot material obtained for the first step with melt oil cauldron material and inject in emulsification pot, stirring and emulsifying 25-35min at 70 DEG C-75 DEG C simultaneously;
3rd step, the emulsion obtained by second step are first through sterilizer sterilizing, then through high pressure homogenizer homogeneous, then spray-dried tower spraying dry makes powder; The pressure of described high pressure homogenizer is 60-65MPa; The EAT of described spray drying tower is 160 DEG C-180 DEG C, and leaving air temp is 90 DEG C-95 DEG C, and atomisation pressure is 0.35-0.40MPa;
4th step, by the 3rd step gained powder cooling after evenly admix silica, obtain zero hydrogenated vegetable oil milk flavoured type fatty powder finished product;
Each step component used is the feedstock composition of 100% by following percentage by weight composition total amount above: unhydrided vegetable oil 30-70%, anhydrous butter oil 15-25%, casein sodium 2-5%, sucrose fatty ester 1.0-1.5%, stearoyl lactate 0.3-0.7%, modified soy bean lipoid 0.3-0.4%, silica 0.4-0.5%, surplus is malt syrup.
The technical scheme that preparation method of the present invention is perfect is further as follows:
Preferably, the detailed process of the first step is as follows:
First in ingredients pot, implantation temperature is the water of 20 DEG C-35 DEG C, then is added to the water by casein sodium; Water is 9-11:1 with the volume mass ratio of casein sodium; Stirring makes it dispersion and stirs evenly, and then ingredients pot is warming up to 70 DEG C-75 DEG C, is then injected in ingredients pot by the malt syrup being preheated to 70 DEG C-75 DEG C, stirs; Meanwhile, first unhydrided vegetable oil and anhydrous butter oil being added to melts in oil cauldron, adding thermal agitation makes unhydrided vegetable oil and anhydrous butter oil melt, then adds sucrose fatty ester, stearoyl lactate and modified soy bean lipoid, then at 70 DEG C-75 DEG C, stirs 30-45min.
Preferably, in the 3rd step, described emulsion is through high pressure homogenizer homogeneous twice; The EAT of described spray drying tower is 160 DEG C, and leaving air temp is 90 DEG C, and atomisation pressure is 0.40MPa.
Present invention applicant finds through going deep into practical studies, and preparation method of the present invention has two key points, and one is that the homogenization pressure of high pressure homogenizer must control in the limited range of the 3rd step, otherwise the bag that can affect grease is by effect; Two are spray-dired temperature, pressure parameter must control in the limited range of the 3rd step, only in this way guarantee product quality stability of characteristics.
In addition, the present invention also provides the fatty powder obtained by above-mentioned preparation method.
Compared with prior art, the present invention has following advantage:
(1) in preparation process of the present invention not containing catalytic hydrogenation, not containing hydrogenated vegetable oil in gained fatty powder, not containing the trans-fatty acid being harmful to health; Meanwhile, still containing unrighted acid in gained fatty powder, not only digestibility is high, also can produce multiple health efficacy to human body.
(2) the present invention is with the emulsifying agent of optimum organization, and with anhydrous butter oil and the supporting preparation technology of emulsifying agent, successfully the fatty powder finished product of strong, the smooth exquisiteness of mouthfeel of obtained milk, without the need to adding milk-taste essence, avoids essence to the harm of health.
Accompanying drawing explanation
Fig. 1 is the main process schematic diagram of the embodiment of the present invention.In figure, 1 is zero hydrogenated vegetable oil milk flavoured type fatty powder finished product.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.But the invention is not restricted to given example.
Embodiment
The present embodiment adopts following preparation method to prepare zero hydrogenated vegetable oil milk flavoured type fatty powder, as shown in Figure 1, comprises the following steps:
The first step, in ingredients pot, in 70 DEG C-75 DEG C, casein sodium and malt syrup to be stirred in water; Melting in oil cauldron, the heating of unhydrided vegetable oil, anhydrous butter oil and emulsifying agent stirred, emulsifying agent is made up of sucrose fatty ester, stearoyl lactate, modified soy bean lipoid.
Detailed process is: first in ingredients pot, inject cold water (temperature is 20 DEG C-35 DEG C), then join in cold water by casein sodium, and cold water is the preferred 10:1 of 9-11:1(with the volume mass ratio of casein sodium); Stirring makes it dispersion and stirs evenly, and then ingredients pot is warming up to 70 DEG C-75 DEG C, is then injected in ingredients pot by the malt syrup being preheated to 70 DEG C-75 DEG C, stirs; Meanwhile, first unhydrided vegetable oil and anhydrous butter oil being added to melts in oil cauldron, adding thermal agitation makes unhydrided vegetable oil and anhydrous butter oil melt, then adds sucrose fatty ester, stearoyl lactate and modified soy bean lipoid, then at 70 DEG C-75 DEG C, stirs 30-45min.
Second step, by ingredients pot material obtained for the first step with melt oil cauldron material and inject in emulsification pot, stirring and emulsifying 25-35min at 70 DEG C-75 DEG C simultaneously.
3rd step, the emulsion obtained by second step are first through sterilizer sterilizing, then through high pressure homogenizer homogeneous, then spray-dried tower spraying dry makes powder; The pressure of high pressure homogenizer is 60-65MPa; The EAT of spray drying tower is 160 DEG C-180 DEG C, and leaving air temp is 90 DEG C-95 DEG C, and atomisation pressure is 0.35-0.40MPa.
Specifically, preferably by emulsion through high pressure homogenizer homogeneous twice; The EAT of spray drying tower is preferably 160 DEG C, and leaving air temp is preferably 90 DEG C, and atomisation pressure is preferably 0.40MPa.
4th step, by the 3rd step gained powder cooling after evenly admix silica, obtain zero hydrogenated vegetable oil milk flavoured type fatty powder finished product 1.As shown in Figure 1, in zero hydrogenated vegetable oil milk flavoured type fatty powder finished product 1, the 3rd step gained powder 1-1 wraps up by silica 1-2.
Each step component used is the feedstock composition of 100% by following percentage by weight composition total weight percent above: unhydrided vegetable oil 30-70%, anhydrous butter oil 15-25%, casein sodium 2-5%, sucrose fatty ester 1.0-1.5%, stearoyl lactate 0.3-0.7%, modified soy bean lipoid 0.3-0.4%, silica 0.4-0.5%, surplus is malt syrup.
Wherein, anhydrous butter oil meets standard GB/T 19646-2010 regulation; Modified soy bean lipoid meets standard GB/T 12486-1990 regulation; Malt syrup meets standard GB/T/T 20883-2007 and specifies.
In addition, in above method device therefor: ingredients pot, melt oil cauldron, emulsification pot all with heat preservation sandwich layer and paddle, heating and mixing of material is convenient to; Sterilizer is constant temperature bactericidal unit, ensures that the microbiological indicator of material meets the requirements; High pressure homogenizer can make emulsion produce high pressure impingement, is worked into by emulsion particle minimum; The tower top that emulsion enters spray drying tower forms little droplet, and then dry rapidly in high temperature environments, little droplet descends slowly and lightly to tower bottom outlet after becoming dry powder, completes spraying dry.
Concrete preparation case is as shown in the table:
The percentage by weight of each component of the raw materials used composition of each case of table 1
Each step parameter () of each case of table 2
Each step parameter (two) of each case of table 3
After testing, all trans-fatty acid is not contained in above each preparation case gained fatty powder.In addition, these fatty powders all have strong milk, and after employing usual manner brews, not only milk is strong, and the smooth exquisiteness of mouthfeel, without the need to adding milk-taste essence.
The present embodiment adopts unhydrided vegetable oil, add a certain proportion of anhydrous butter oil, adopt the optimum emulsification agent prescription gone out through emulsion stability Analysis and Screening simultaneously, then to grope through practical studies with applicant and the technique obtained is prepared, obtain not containing hydrogenated vegetable oil, without trans-fatty acid, and there is the fat powder product of strong milk, be beneficial to health.
In addition to the implementation, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of application claims.
Claims (5)
1. prepare the feedstock composition of zero hydrogenated vegetable oil milk flavoured type fatty powder for one kind, it is characterized in that, total weight percent is 100%, and is made up of following compositions in weight percentage: unhydrided vegetable oil 30-70%, anhydrous butter oil 15-25%, casein sodium 2-5%, sucrose fatty ester 1.0-1.5%, stearoyl lactate 0.3-0.7%, modified soy bean lipoid 0.3-0.4%, silica 0.4-0.5%, surplus is malt syrup;
Described anhydrous butter oil is meet the anhydrous butter oil that standard GB/T 19646-2010 specifies; Described modified soy bean lipoid is meet the modified soy bean lipoid that standard GB/T 12486-1990 specifies; The malt syrup that described malt syrup specifies for meeting standard GB/T/T 20883-2007.
2. a preparation method for zero hydrogenated vegetable oil milk flavoured type fatty powder, is characterized in that, comprise the following steps:
The first step, in ingredients pot, in 70 DEG C-75 DEG C, casein sodium and malt syrup to be stirred in water; Melting in oil cauldron, the heating of unhydrided vegetable oil, anhydrous butter oil and emulsifying agent stirred, described emulsifying agent is made up of sucrose fatty ester, stearoyl lactate, modified soy bean lipoid;
Second step, by ingredients pot material obtained for the first step with melt oil cauldron material and inject in emulsification pot, stirring and emulsifying 25-35min at 70 DEG C-75 DEG C simultaneously;
3rd step, the emulsion obtained by second step are first through sterilizer sterilizing, then through high pressure homogenizer homogeneous, then spray-dried tower spraying dry makes powder; The pressure of described high pressure homogenizer is 60-65MPa; The EAT of described spray drying tower is 160 DEG C-180 DEG C, and leaving air temp is 90 DEG C-95 DEG C, and atomisation pressure is 0.35-0.40MPa;
4th step, by the 3rd step gained powder cooling after evenly admix silica, obtain zero hydrogenated vegetable oil milk flavoured type fatty powder finished product;
Each step component used is the feedstock composition of 100% by following percentage by weight composition total amount above: unhydrided vegetable oil 30-70%, anhydrous butter oil 15-25%, casein sodium 2-5%, sucrose fatty ester 1.0-1.5%, stearoyl lactate 0.3-0.7%, modified soy bean lipoid 0.3-0.4%, silica 0.4-0.5%, surplus is malt syrup;
Described anhydrous butter oil is meet the anhydrous butter oil that standard GB/T 19646-2010 specifies; Described modified soy bean lipoid is meet the modified soy bean lipoid that standard GB/T 12486-1990 specifies; The malt syrup that described malt syrup specifies for meeting standard GB/T/T 20883-2007.
3. the preparation method of zero hydrogenated vegetable oil milk flavoured type fatty powder according to claim 2, it is characterized in that, the detailed process of the first step is as follows:
First in ingredients pot, implantation temperature is the water of 20 DEG C-35 DEG C, then is added to the water by casein sodium; Water is 9-11:1 with the volume mass ratio of casein sodium; Stirring makes it dispersion and stirs evenly, and then ingredients pot is warming up to 70 DEG C-75 DEG C, is then injected in ingredients pot by the malt syrup being preheated to 70 DEG C-75 DEG C, stirs; Meanwhile, first unhydrided vegetable oil and anhydrous butter oil being added to melts in oil cauldron, adding thermal agitation makes unhydrided vegetable oil and anhydrous butter oil melt, then adds sucrose fatty ester, stearoyl lactate and modified soy bean lipoid, then at 70 DEG C-75 DEG C, stirs 30-45min.
4. the preparation method of zero hydrogenated vegetable oil milk flavoured type fatty powder according to claim 3, is characterized in that, in the 3rd step, described emulsion is through high pressure homogenizer homogeneous twice; The EAT of described spray drying tower is 160 DEG C, and leaving air temp is 90 DEG C, and atomisation pressure is 0.40MPa.
5. adopt the zero hydrogenated vegetable oil milk flavoured type fatty powder that described in Claims 2 or 3 or 4, preparation method obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410048575.0A CN103766510B (en) | 2014-02-12 | 2014-02-12 | Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410048575.0A CN103766510B (en) | 2014-02-12 | 2014-02-12 | Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103766510A CN103766510A (en) | 2014-05-07 |
| CN103766510B true CN103766510B (en) | 2015-07-22 |
Family
ID=50559641
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410048575.0A Active CN103766510B (en) | 2014-02-12 | 2014-02-12 | Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766510B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719503A (en) * | 2015-03-31 | 2015-06-24 | 南京郁氏生物科技有限公司 | Cream powder |
| CN104705420A (en) * | 2015-03-31 | 2015-06-17 | 南京郁氏生物科技有限公司 | Preparation method for cream powder |
| CN106387092A (en) * | 2016-03-27 | 2017-02-15 | 上海海融食品科技股份有限公司 | Non-hydrogenation mixed milk fat and plant fat cream and preparation method thereof |
| CN111869739A (en) * | 2020-08-03 | 2020-11-03 | 山东春昌食品科技有限公司 | Preparation device and preparation method of selenium-rich cream |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919455A (en) * | 2010-08-16 | 2010-12-22 | 苏州市佳禾食品工业有限公司 | Cold cut type non-dairy creamer and preparation method thereof |
| CN102396607A (en) * | 2011-07-04 | 2012-04-04 | 张燕平 | Formula of high-protein vegetable fat powder containing no hydrogenated vegetable oil |
| CN102524416A (en) * | 2012-02-10 | 2012-07-04 | 无锡超科食品有限公司 | Preparation method of vegetable fat powder |
| CN102696788A (en) * | 2012-06-26 | 2012-10-03 | 杭州博多工贸有限公司 | Zero-trans fatty acid non-dairy creamer and preparation method thereof |
| CN102919377A (en) * | 2012-10-19 | 2013-02-13 | 山东大树生物工程技术有限公司 | Cheese type non-dairy creamer and preparation method thereof |
-
2014
- 2014-02-12 CN CN201410048575.0A patent/CN103766510B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919455A (en) * | 2010-08-16 | 2010-12-22 | 苏州市佳禾食品工业有限公司 | Cold cut type non-dairy creamer and preparation method thereof |
| CN102396607A (en) * | 2011-07-04 | 2012-04-04 | 张燕平 | Formula of high-protein vegetable fat powder containing no hydrogenated vegetable oil |
| CN102524416A (en) * | 2012-02-10 | 2012-07-04 | 无锡超科食品有限公司 | Preparation method of vegetable fat powder |
| CN102696788A (en) * | 2012-06-26 | 2012-10-03 | 杭州博多工贸有限公司 | Zero-trans fatty acid non-dairy creamer and preparation method thereof |
| CN102919377A (en) * | 2012-10-19 | 2013-02-13 | 山东大树生物工程技术有限公司 | Cheese type non-dairy creamer and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103766510A (en) | 2014-05-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101390582B (en) | Peanut milk beverage emulsion stabilizer and preparation method thereof | |
| CN104719503A (en) | Cream powder | |
| CN103766510B (en) | Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof | |
| CN104126674A (en) | Vegetable protein type non-dairy creamer and preparation method thereof | |
| CN104705420A (en) | Preparation method for cream powder | |
| CN102919377A (en) | Cheese type non-dairy creamer and preparation method thereof | |
| CN103518920A (en) | Instant white chocolate solid beverage and preparation method thereof | |
| CN1550153A (en) | Plastic oil in water emulsified composition and its preparation method | |
| JP6092169B2 (en) | Soft candy manufacturing method | |
| JP4988070B2 (en) | Oil and fat composition for foamable oil-in-water emulsion and foamable oil-in-water emulsion comprising the oil and fat composition | |
| JP6236935B2 (en) | Production method of oil-in-water emulsion | |
| WO2004080208A1 (en) | Oil-in-water type emulsion containing coenzyme q10 and process for producing the same | |
| JP2014054207A (en) | Production method of cream having burned butter flavor | |
| JPWO2015022961A1 (en) | Whipped compound cream containing fresh cream | |
| JP2011244735A (en) | Oil-in-water emulsified oil and fat composition ineaded into pudding | |
| CN109430429A (en) | A kind of concentrating cream and preparation method thereof | |
| CN109007061A (en) | A kind of animals and plants mixing resin acid taste whipping cream and preparation method | |
| JP2015533515A (en) | Sparkling beverage composition and method for producing the same | |
| CN102972798A (en) | Instant egg yolk powder and preparation method thereof | |
| CS225891A3 (en) | Edible fat article, process of its preparation and apparatus for makingthe process | |
| JP6192266B2 (en) | Acidic whipped cream | |
| CN102265960B (en) | Ice cream formula composition | |
| JP2010081840A (en) | Method for producing oil-in-water emulsified composition | |
| CN106262769A (en) | A kind of full extract plant fatty powder and preparation method thereof | |
| CN113383823A (en) | Cream composition and preparation method thereof |
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 |