CN106417675A - Vegetable fat powder and preparation technology thereof - Google Patents
Vegetable fat powder and preparation technology thereof Download PDFInfo
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- CN106417675A CN106417675A CN201610862231.2A CN201610862231A CN106417675A CN 106417675 A CN106417675 A CN 106417675A CN 201610862231 A CN201610862231 A CN 201610862231A CN 106417675 A CN106417675 A CN 106417675A
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- dairy creamer
- fatss
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Grain Derivatives (AREA)
Abstract
The invention belongs to the field of food processing and specifically relates to vegetable fat powder and a preparation technology thereof. The vegetable fat powder provided by the invention comprises the following ingredients by weight percent: 20-55% of ester exchange grease, 10-20% of modified starch, 10-15% of a thickening agent, 10-15% of an emulsifying agent, 5-10% of a stabilizer and 10-20% of glucose syrup. In the vegetable fat powder provided by the invention, the ester exchange grease harmless to the human body is taken as a main raw material and the modified starch with a higher emulsion embedding capacity is taken as a wall material for emulsion embedding, so that the application of the vegetable fat powder in food is more extensive.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of non-dairy creamer and its preparation technology.
Background technology
Non-dairy creamer are also known as cream, and the product is with special effect in food production and processing, and a kind of modern food
Product.Vegetable protein type non-dairy creamer can be used to strengthen the milk texture after product is reconstituted, and improve instant capacity, lubrication sense and the wind of product
Taste.
Traditional non-dairy creamer fat or oil composition typically adopts hydrogenated vegetable oil, and Chinese patent CN102919377B is disclosed
A kind of cheese type non-dairy creamer and preparation method thereof, its raw material include cheese powder, sodium caseinate, emulsifying agent, stabilizer, syrup and
Hydrogenated vegetable oil；Some chemical constitutions for having failed all hydrogenated hydrogenated vegetable oil are in trans bond, become trans fatty acid,
It does not have the nutrition of pure natural butter, and unfavorable to health, and trans fatty acid can reduce our good cholesterol, rises
High bad cholesterol, promotes arteriosclerosis, and inducing thrombosis are formed；It is then to promote chronic disease to old man, for everyone, it can promote
Waist abdomen piles up fat meat, promotes the generation of diabetes, and is likely to increase the danger of senile dementia；To child, it can disturb must
The utilization of fatty acid is needed, some obstacles for causing nervus centraliss to develop.
Current non-dairy creamer product is due to wherein containing milk protein, and milk protein is met acid and degeneration can occur, so vegetable fat
End is acid nonfast, which limit application of the non-dairy creamer in some acid foods.For non-dairy creamer in acid food
Application, is generally improved in terms of the raw material and technique two, such as adds some colloids, protein protection is got up, it is to avoid make
Directly contact and degeneration occur with acid.The embedding medium of production non-dairy creamer is sodium caseinate mostly both at home and abroad, Chinese patent
Application CN201310318431.8 discloses a kind of preparation method of acid-resistant non-dairy creamer, with hydrogenated coconut oil, sodium caseinate
It is raw material with maltodextrin, first hydrogenated coconut oil is put into after dissolving in carburetion pot, adds fatty acid monoglyceride and Hard Fat
Acyl lactylate stirring obtains oil phase；Sodium caseinate, dipotassium hydrogen phosphate and sodium tripolyphosphate are poured into deionized water stirring to be become
Pasty liquid；Maltodextrin is placed in blending tank, pasty liquid and oil phase is sequentially added, stir high speed shear；Feed liquid is equal
Drying tower internal spraying is pumped to after matter is dried to obtain finished product.Due to sodium caseinate in sour environment easy flocculation precipitation, make
Emulsion breakdown is layered, and limits application of the non-dairy creamer in acid food.
Content of the invention
For solve the trans fatty acid for containing in hydrogenated vegetable oil present in prior art human body is had harm and
Conventional sodium caseinate investment easily in sour environment easy flocculation precipitation problem, the invention provides a kind of vegetable fat
End, including following components and its percentage by weight：Ester exchange oils and fatss 20～55%, modified starch 10～20%, thickening agent 10～
15%th, emulsifying agent 10～15%, stabilizer 5～10% and glucose syrup 10～20%.
Preferably, the non-dairy creamer are made up of following components and its percentage by weight：Ester exchange oils and fatss 37%, modified starch
15%th, thickening agent 12%, emulsifying agent 13%, stabilizer 8% and glucose syrup 15%.
Preferably, the oils and fatss are hydrogenated groundnut and hydrogenated palm oil by weight 2:3 compositions.
Preferably, the modified starch is starch sodium octenyl succinate.
Preferably, the thickening agent is stearic acid acyl lactylate and dipotassium hydrogen phosphate by weight 2:1 composition.
Preferably, the emulsifying agent is Sodium Caseinate and fatty acid monoglyceride by weight 3:5 compositions.
Further preferably, the stabilizer is sodium tripolyphosphate.
Meanwhile, present invention also offers a kind of preparation technology of non-dairy creamer：
S1, will oils and fatss dehydration degassing after add container in, while stirring add immobilized-lipase, in 50～80 DEG C, stir
Speed is mixed for reacting 4～10 hours under 250r/min, filter, obtain ester exchange oils and fatss；
S2, above-mentioned ester exchange oils and fatss are adjusted to 75 DEG C, thickening agent, emulsifying agent and stabilizer, mix homogeneously is added, is obtained oily
Phase；
S3, modified starch, glucose syrup and water is added in another reactor, mix homogeneously, stirs under 250r/min
75 DEG C are heated to, obtain water phase；
S4, above-mentioned water is added to the oil phase, 20min is stirred, homogenizing under the 30MPa, obtain emulsion；
S5, above-mentioned emulsion is pumped in spray dryer, dry, obtain final product.
Preferably, in step S1, the weight ratio of immobilized-lipase is 4～10%.
Preferably, 180～200 DEG C of inlet temperature, 70～80 DEG C of leaving air temp during spray drying in step S5.
Hydrogenated groundnut and hydrogenated palm oil generate the ester exchange oils and fatss of no trans fatty acid to people by ester exchange reaction
Body is harmless.
Starch sodium octenyl succinate, the pure glue of trade name, is a kind of special practical modified starch glue.In oil-in-water type
Emulsion product in have special stable emulsifying effect, be that other products cannot replace, category safety, functional product
Product.Its effect major embodiment is in the following areas：Have to reduce surface tension and reduce interfacial tension and there is good stable emulsifying
Effect；The viscosity of emulsion can be adjusted；System that can be steady with Starch formation, prevents the aging of starch and scleroma；Emulsion can be made
Lubrication is simultaneously glossy, and emulsion on the wall will not wall built-up；With moistening, dispersion, infiltration, suspension, the effect of solubilising；Can prevent
Protein condenses and the hot and cold degeneration for causing；With good stability in acid, aqueous slkali.
Stearic acid acyl lactylate and dipotassium hydrogen phosphate are conventional product thickening agent, can improve and to increase product sticky
Degree, keeps fluidised form, and food can be made to have the agreeable to the taste sensation of lubrication.
Sodium Caseinate and fatty acid monoglyceride can make liquid rapidly diffuse into all surfaces, be effective lubricant,
Improve the stability of emulsion, the physical state of energy stable prod, the organizational structure of improvement product.
Sodium tripolyphosphate can increase the stability of solution, colloid, solid, mixture as stabilizer, reduce surface and open
Power, prevents the effect such as light, thermal decomposition or oxidation Decomposition.
Glucose syrup is a kind of with starch as raw material in enzyme or a kind of starch syrup for acting on generation of acid, and main component is
More than glucose, maltose, three pool of Fructus Hordei Germinatus, maltotetraose and tetrose, it is also called liquid glucose or Portugal's wheat syrup.
Compared with prior art, no trans fatty acid obtained in present invention ester exchange method is as primary raw material to human body
Health is harmless, using the higher modified starch of emulsifying embedding ability as wall material, ester exchange oils and fatss and corresponding raw material is wrapped
Bury, be allowed to apply in the relatively low acid food of pH, expand the range of application of non-dairy creamer product.
Specific embodiment
Below by specific embodiment, the present invention is described in further details, these embodiments are only used for the mesh of illustration
, it is in no way intended to limit protection scope of the present invention.
Embodiment 1-3, comparative example 1-4
Embodiment 1-3 and comparative example 1-4 component and mass percent are as shown in table 1.
1 embodiment 1-3 of table and comparative example 1-4 component and mass percent
The preparation technology of 1 non-dairy creamer of embodiment：
S1, will oils and fatss dehydration degassing after add container in, while stirring add weight ratio be 4% immobilized-lipase,
In 80 DEG C, mixing speed is to react 4 hours under 250r/min, filters, obtains ester exchange oils and fatss；
S2, above-mentioned ester exchange oils and fatss are adjusted to 75 DEG C, thickening agent, emulsifying agent and stabilizer, mix homogeneously is added, is obtained oily
Phase；
S3, modified starch, glucose syrup and water is added in another reactor, mix homogeneously, stirs under 250r/min
75 DEG C are heated to, obtain water phase；
S4, above-mentioned water is added to the oil phase, 20min is stirred, homogenizing under the 30MPa, obtain emulsion；
S5, above-mentioned emulsion is pumped in spray dryer, spray drying (180 DEG C of inlet temperature, leaving air temp 70 during spray drying
DEG C) become powder, obtain final product.
The preparation technology of 2 non-dairy creamer of embodiment：
S1, will oils and fatss dehydration degassing after add container in, while stirring add weight ratio be 7% immobilized-lipase,
In 65 DEG C, mixing speed is to react 7 hours under 250r/min, filters, obtains ester exchange oils and fatss；
S2, above-mentioned ester exchange oils and fatss are adjusted to 75 DEG C, thickening agent, emulsifying agent and stabilizer, mix homogeneously is added, is obtained oily
Phase；
S3, modified starch, glucose syrup and water is added in another reactor, mix homogeneously, stirs under 250r/min
75 DEG C are heated to, obtain water phase；
S4, above-mentioned water is added to the oil phase, 20min is stirred, homogenizing under the 30MPa, obtain emulsion；
S5, above-mentioned emulsion is pumped in spray dryer, spray drying (190 DEG C of inlet temperature, leaving air temp 75 during spray drying
DEG C) become powder, obtain final product.
The preparation technology of 3 non-dairy creamer of embodiment：
S1, will oils and fatss dehydration degassing after add container in, while stirring add weight ratio be 10% immobilized-lipase,
In 50 DEG C, mixing speed is to react 10 hours under 250r/min, filters, obtains ester exchange oils and fatss；
S2, above-mentioned ester exchange oils and fatss are adjusted to 75 DEG C, thickening agent, emulsifying agent and stabilizer, mix homogeneously is added, is obtained oily
Phase；
S3, modified starch, glucose syrup and water is added in another reactor, mix homogeneously, stirs under 250r/min
75 DEG C are heated to, obtain water phase；
S4, above-mentioned water is added to the oil phase, 20min is stirred, homogenizing under the 30MPa, obtain emulsion；
S5, above-mentioned emulsion is pumped in spray dryer, spray drying (200 DEG C of inlet temperature, leaving air temp 80 during spray drying
DEG C) become powder, obtain final product.
The preparation technology of comparative example 1-4 non-dairy creamer is similar to Example 2.
Comparative example 1 and the difference of embodiment 2：Embedding medium modified starch is changed to sodium caseinate.
Comparative example 2 and the difference of embodiment 2：Hydrogenated groundnut for ester exchange and hydrogenated palm oil ratio are changed to 1:
1.
Comparative example 3 and the difference of embodiment 2：The ratio of thickening agent stearic acid acyl lactylate and dipotassium hydrogen phosphate is changed to 1:
1.
Comparative example 4 and the difference of embodiment 2：The ratio of emulsifying agent Sodium Caseinate and fatty acid monoglyceride is changed to 1:1.
Properties of product evaluation test
Following test is carried out in order to further appreciate that embodiment prepares the performance of non-dairy creamer：
(1) emulsion stability：Emulsion after homogenizing is put in 50mL graduated cylinder, and preservative film is sealed, and stands 24h, observation breast
Shape liquid is layered, conjunctiva situation.
(2) non-dairy creamer surface oil is determined：Mg powder-product is taken, and 1min is extracted with 40mL petroleum ether (30～60 DEG C of boiling ranges),
Conical flask (the M of sucking filtration to constant weight at once1) in, filtering residue and filter paper 25mL solvent are washed and sucking filtration.Water bath method petroleum ether,
Conical flask is placed in 105 DEG C of baking ovens and is dried to constant weight (M2), it is placed in exsiccator and weighs after cooling 30min.Surface oil content
Computational methods are as follows：
(3) non-dairy creamer embedding rate：According to《The measure of fat in GB5009.6 food》Middle acid-hydrolysis method is determined in powder
Total oil content, embedding rate is calculated：
(4) stability of emulsion is restored：Weigh 10g product to be placed in 250mL beaker, by powder：Water=1:15 ratio
Example with 80 DEG C or so of hot water rehydration, observation powder dissolution time, dissolving color and luster, and after dissolving in 60min, if having conjunctiva or
Lamination, judges to restore the stability of emulsion with this.
(5) anti-acid of non-dairy creamer：Weigh 2g product to be placed in 50mL beaker, with the hot water that 30mL temperature is 80 DEG C or so
Dissolving.To be dissolved completely after, adjust pH to 4,3,2, standing with the hydrochloric acid solution of 10mol/L and 10% citric acid solution respectively
The steadiness of emulsion is restored in 30min observation.
The performance indications of the non-dairy creamer that embodiment 1-3 is prepared with comparative example 1-4 are as shown in table 2.
2 embodiment 1-3 of table and comparative example 1-4 product performance index
From emulsion table 2 through granularmetric analyses, embodiment 1-3 is little compared with 1 particle diameter of comparative example, reduces between fat granule
Contact, it is to avoid condense and float, proves that from microcosmic the emulsion has higher stability.
Embedding effect：Embodiment 1-3 is more preferable than comparative example 1-4 embedding effect, and non-dairy creamer prepared by embodiment 2 are relatively implemented
Example 1 and 3 embedding rate of embodiment are higher, embedding effect is more preferable, up to more than 99%, it was demonstrated that modified starch octenyl succinic acid starch
Sodium has stronger embedding emulsifying capacity；In embodiment 1-3, fat is exchanged using hydrogenated groundnut：Hydrogenated palm oil exchange oils and fatss=
2:3rd, stearic acid acyl lactylate：Dipotassium hydrogen phosphate=2:1st, Sodium Caseinate：Fatty acid monoglyceride=3:5 prepare non-dairy creamer with
In comparative example 2-4, in above-mentioned three groups, a certain group of ratio is changed to 1:It is more preferable that 1 non-dairy creamer for comparing preparation embed effect.
Restore the stability of emulsion：Embodiment 1-3 is respectively provided with preferable dissolubility, can dissolve at short notice.Restore
Emulsion afterwards all has certain stability, obvious quality comparison does not all occur in 60min, beneficial to its adding in the product
Plus application.
Show, powder prepared by embodiment 1-3 flocks does not all occur and divides after pH to 4,3,2 are adjusted through acid resistance test
Layer phenomenon, before and after non-acid adjustment there is no significant change in the state of emulsion, and adopt sodium caseinate to make embedding emulsifying agent life
3min is stood after the non-dairy creamer demobilization of product flocks occur and float on emulsion upper strata.As can be seen here, even if in strong acid environment, this
Invention remains to keep stable, overcomes the shortcoming that acid deformation precipitation met by sodium caseinate.
The above is only the preferred embodiment of the present invention, it is noted that it is right that above-mentioned preferred implementation is not construed as
The restriction of the present invention, protection scope of the present invention should be defined by claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, some improvements and modifications can also be made, these change
Enter and retouch also to should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of non-dairy creamer, it is characterised in that including following components and its percentage by weight：Ester exchange oils and fatss 20～55%, change
Property starch 10～20%, thickening agent 10～15%, emulsifying agent 10～15%, stabilizer 5～10% and glucose syrup 10～20%.
2. non-dairy creamer according to claim 1, it is characterised in that be made up of following components and its percentage by weight：Ester is handed over
Change oil fat 37%, modified starch 15%, thickening agent 12%, emulsifying agent 13%, stabilizer 8% and glucose syrup 15%.
3. non-dairy creamer according to claim 1 and 2, it is characterised in that the oils and fatss are hydrogenated groundnut and hydrogenated palm
Oil by weight 2:3 compositions.
4. non-dairy creamer according to claim 1 and 2, it is characterised in that the modified starch be
Sodium.
5. non-dairy creamer according to claim 1 and 2, it is characterised in that the thickening agent is stearic acid acyl lactylate and phosphorus
Sour hydrogen dipotassium by weight 2:1 composition.
6. non-dairy creamer according to claim 1 and 2, it is characterised in that the emulsifying agent is Sodium Caseinate and single glyceride
Fat acid esters by weight 3:5 compositions.
7. non-dairy creamer according to claim 1 and 2, it is characterised in that the stabilizer be.
8. the preparation technology of the non-dairy creamer according to any one of claim 1～7, it is characterised in that comprise the following steps：
S1, will oils and fatss dehydration degassing after add container in, while stirring add immobilized-lipase, in 50～80 DEG C, stirring speed
Spend for reacting 4～10 hours under 250r/min, filter, obtain ester exchange oils and fatss；
S2, above-mentioned ester exchange oils and fatss are adjusted to 75 DEG C, thickening agent, emulsifying agent and stabilizer, mix homogeneously is added, obtains oil phase；
S3, modified starch, glucose syrup and water, mix homogeneously being added in another reactor, is heated with stirring to 75 under 250r/min
DEG C, obtain water phase；
S4, above-mentioned water is added to the oil phase, 20min is stirred, homogenizing under the 30MPa, obtain emulsion；
S5, above-mentioned emulsion is pumped in spray dryer, dry, obtain final product.
9. the preparation technology of non-dairy creamer according to claim 8, it is characterised in that immobilized-lipase in step S1
Weight ratio be 4～10%.
10. the preparation technology of non-dairy creamer according to claim 8, it is characterised in that air intake during spray drying in step S5
180～200 DEG C of temperature, 70～80 DEG C of leaving air temp.
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| CN201610862231.2A CN106417675A (en) | 2016-09-28 | 2016-09-28 | Vegetable fat powder and preparation technology thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439690A (en) * | 2017-07-09 | 2017-12-08 | 广州富诺健康科技股份有限公司 | A kind of milk piece pressed candy and its production method containing colostrum |
| CN111328884A (en) * | 2018-12-19 | 2020-06-26 | 丰益(上海)生物技术研发中心有限公司 | Grease composition for non-dairy creamer and non-dairy creamer prepared from same |
| CN111990626A (en) * | 2020-08-25 | 2020-11-27 | 上海膳维奇生物科技有限公司 | High-oil-content powder |
| CN113180118A (en) * | 2021-05-28 | 2021-07-30 | 揭阳市正英食品有限公司 | Zero-trans fatty acid non-dairy creamer and preparation method thereof |
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| CN101919454A (en) * | 2010-08-16 | 2010-12-22 | 苏州市佳禾食品工业有限公司 | Acid-resistant non-dairy creamer and preparation method thereof |
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|---|---|---|---|---|
| CN107439690A (en) * | 2017-07-09 | 2017-12-08 | 广州富诺健康科技股份有限公司 | A kind of milk piece pressed candy and its production method containing colostrum |
| CN111328884A (en) * | 2018-12-19 | 2020-06-26 | 丰益(上海)生物技术研发中心有限公司 | Grease composition for non-dairy creamer and non-dairy creamer prepared from same |
| CN111990626A (en) * | 2020-08-25 | 2020-11-27 | 上海膳维奇生物科技有限公司 | High-oil-content powder |
| CN113180118A (en) * | 2021-05-28 | 2021-07-30 | 揭阳市正英食品有限公司 | Zero-trans fatty acid non-dairy creamer and preparation method thereof |
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Application publication date: 20170222 |