CN109965028A - A kind of composite flavor vegetable fat powder and preparation method thereof - Google Patents
A kind of composite flavor vegetable fat powder and preparation method thereof Download PDFInfo
- Publication number
- CN109965028A CN109965028A CN201711455433.6A CN201711455433A CN109965028A CN 109965028 A CN109965028 A CN 109965028A CN 201711455433 A CN201711455433 A CN 201711455433A CN 109965028 A CN109965028 A CN 109965028A
- Authority
- CN
- China
- Prior art keywords
- flavor
- parts
- vegetable fat
- fat powder
- fruit oil
- 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.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 66
- 235000019634 flavors Nutrition 0.000 title claims abstract description 66
- 239000000843 powder Substances 0.000 title claims abstract description 36
- 235000019871 vegetable fat Nutrition 0.000 title claims abstract description 34
- 239000002131 composite material Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 20
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 20
- 244000000383 Allium odorum Species 0.000 claims abstract description 16
- 235000018645 Allium odorum Nutrition 0.000 claims abstract description 16
- 239000006188 syrup Substances 0.000 claims abstract description 16
- 235000020357 syrup Nutrition 0.000 claims abstract description 16
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 15
- 239000012138 yeast extract Substances 0.000 claims abstract description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 7
- 239000003205 fragrance Substances 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 13
- 238000000926 separation method Methods 0.000 claims description 11
- 238000004925 denaturation Methods 0.000 claims description 9
- 230000036425 denaturation Effects 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010410 dusting Methods 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 3
- 230000007794 irritation Effects 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 230000000630 rising effect Effects 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 230000007812 deficiency Effects 0.000 abstract description 2
- 230000002964 excitative effect Effects 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- 235000013305 food Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000004426 flaxseed Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000003935 Hippophae Nutrition 0.000 description 1
- 241000229143 Hippophae Species 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
Abstract
The invention discloses a kind of composite flavor vegetable fat powders and preparation method thereof, it is characterized in that, the composite flavor vegetable fat powder by 2-6 parts of converted starch, 50-60 parts of glucose syrup, 3-20 parts of soybean protein isolate, 14-29 parts of maltodextrin, caseinic acid receive 3-4 parts, 0.5-1.5 parts of monoglyceride, 1-6 parts of original flavor yeast extract, 15-30 parts of hippophae rhamnoides fruit oil, 0.5-1 parts of spire fragrant-flowered garlic caul-fat and 40-60 parts of water are prepared.This kind of vegetable fat powder has unique flavor, and flavor three-dimensional sense is full, has many advantages, such as rear fragrance foot, compatible, structure exquisiteness can be carried out with most fruit-vegetable flavor uniformly and has unique flavor.Its principle is that original flavor yeast extract, hippophae rhamnoides fruit oil, spire fragrant-flowered garlic caul-fat are combined and achieve unexpected effect, especially in terms of flavor, overcomes that original vegetable fat powder taste is single and the phenomenon of rear taste deficiency.And the later flavor of combination will not strange taste excitatory, can be compounded with most fruits and vegetables and obtain good effect.
Description
Technical field
The present invention relates to food processing field, specifically a kind of composite flavor vegetable fat powder and preparation method thereof.
Background technique
Vegetable fat powder is a kind of modern and common food ingredient, is to process commonly using for milk tea, jelly, beverage, bakery etc.
Ingredient in process of production can be by its standard production low fat, middle rouge, high in fat because vegetable fat powder can be according to the different needs of user
Product, and the butterfat of alternative valuableness, cocoa fat or part lactoprotein, so its depth is by the joyous of food-processing industry
It meets.
The existing research to vegetable fat powder is more deep, is largely focused on research embedding techniques, trans-fatty acid-free technique
Research etc., such as CN201310410498 disclose a kind of trans-fatty acid-free creamer fat or oil composition and thus make
Standby vegetable fat powder etc..The shallower stage also rested on for the research at functional properties fat planting end, such as inventor's earlier application
In the technical solution of a kind of yolk vegetable fat powder and its preparation process disclosed in CN201510523502, plant of the emphasis to yolk flavor
It is studied at rouge end；A kind of linseed oil, flaxseed gum vegetable fat powder disclosed in CN201710118838 and preparation method thereof skill
In art scheme, emphasis studies the functionality of grease, and the unique effects of proposition linseed are substituted, and obtains prevention
Hematic acid reduces the functions such as blood lipid.
As market puts forward higher requirements product taste, the existing vegetable fat powder based on milk fragrance can not expire
The requirement in sufficient market, but the vegetable fat powder developed now be all have the function of in one aspect unique flavor or, Huo Zhechong
Its prominent mouthfeel of point and substitution effect, small part technical staff study further functionality.But do not have also at present
There is a kind of vegetable fat powder can be as the ingredient bottom material of other most of food, so that vegetable fat powder is not merely to have light milk
Taste, not only substitute as milk powder etc. also require it to have taste after intensification product, and can be with most fruits and vegetables
Taste is compatible with, and such vegetable fat powder can be defined as second generation vegetable fat powder, and this is exactly what market lacked.
Summary of the invention
The present invention for the above problem existing for existing vegetable fat powder technical solution, provide a kind of composite flavor vegetable fat powder and its
Preparation method, by composite flavor vegetable fat powder prepared by this method have rear fragrance foot, can with most fruit-vegetable flavor into
Row compatibility, structure are fine and smooth uniform and have many advantages, such as unique flavor.
To achieve the goals above, the present invention adopts the following technical scheme that realization:
A kind of composite flavor vegetable fat powder and preparation method thereof, the composite flavor vegetable fat powder is by 2-6 parts of converted starch, glucose syrup
50-60 parts, 3-20 parts of soybean protein isolate, 14-29 parts of maltodextrin, caseinic acid receive 3-4 parts, it is 0.5-1.5 parts of monoglyceride, former
1-6 parts of taste yeast extract, 15-30 parts of hippophae rhamnoides fruit oil, 0.5-1 parts of spire fragrant-flowered garlic caul-fat and 40-60 parts of water are prepared；
The converted starch is the converted starch that Rhizoma Nelumbinis starch obtains after the denaturation of acetate denaturation way；The fructose syrup is
The commercial glucose syrup of DE24-28；The original flavor yeast extract is the original flavor yeast extract for not carrying out flavoured preparation, excellent
Select Angel brand；The hippophae rhamnoides fruit oil be by squeeze the juice, be centrifuged at a high speed, plate compression, secondary separation extract acquisition sand
Spine fruit oil, the hippophae rhamnoides fruit oil that the technical program uses have to pass through secondary separation to exclude remaining impurity after first separation, such as
Fruit does not carry out secondary separation, and the impurity that hippophae rhamnoides fruit oil will have brown will affect the color of final vegetable fat powder；The spire fragrant-flowered garlic caul-fat
For the spire fragrant-flowered garlic caul-fat by supercritical extraction process preparation, unique flavor, there is stronger irritation and unique fragrance；
Remaining ingredient is commercially available.
Preferably, processing process is as follows:
Step 1, material pretreatment: converted starch, water, maltodextrin are stirred evenly, and adding method is first that converted starch is slow
Slowly it is added to the water, then maltodextrin is slowly added into water again, stirs evenly；Original flavor yeast extract is added, stirs evenly and is mixed
Close material one；
Step 2, material processing: by hippophae rhamnoides fruit oil, spire fragrant-flowered garlic caul-fat, rising temperature for dissolving, temperature control are 70-85 in oily phase pot
℃；Glucose syrup addition is squeezed into syrup pot, is warming up to 50-55 degrees Celsius；By mixed material one, soybean protein isolate, junket
Protein acid is received, monoglyceride, water are added in water phase pot, stirs evenly；
Mixing: step 3 by the oily phase pot of step 2, in syrup pot, material is squeezed into mixing kettle in water phase pot, carries out sufficient
It mixes, obtains mixed material two；
Step 4, super ice temperature flavor are compound: mixed material two mixed in step 3 squeezed into super ice temperature flavor composite tanks,
Controlling temperature in tank is subzero 2 degree to zero degree, opens agitating device, the revolving speed of stirring is 30-45 revs/min, stirs 15-25 points
Clock completes the compound work of flavor；
Step 5, homogeneous: completing the compound logistics of flavor for step 4 and squeeze into the temporary pot of homogeneous, homogenization pressure 20-22MPa；
Secondary multiple taste: step 6 the material after the completion of step 5 homogeneous is squeezed into again in super ice temperature flavor composite tanks, tank is controlled
Interior temperature is subzero 2 degree to zero degree, opens agitating device, the revolving speed of stirring is 30-45 revs/min, stirs 30-45 minutes, completes
Secondary multiple taste work；
Step 7, spray drying: inlet air temperature control is 135 DEG C -145 DEG C when dusting, and temperature is 100 DEG C, in drying tower in tower
Pressure be negative, between specially -200 to -400pa；
Step 8, it is cooling: to take fluidized bed cooling, be cooled to 45 DEG C or less and obtain finished product.
Compared with prior art, the beneficial effects of the present invention are: vegetable fat powder prepared by the present invention has unique flavor, and
Flavor three-dimensional sense is full, has rear fragrance foot, compatible, structure exquisiteness can be carried out with most fruit-vegetable flavor uniformly and is had
The advantages that unique flavor.Its principle is that original flavor yeast extract, hippophae rhamnoides fruit oil, spire fragrant-flowered garlic caul-fat are combined and achieve meaning
Effect unexpectedly overcomes that original vegetable fat powder taste is single and the phenomenon of rear taste deficiency especially in terms of flavor.And group
Close later flavor will not strange taste excitatory, can be compounded with most fruits and vegetables and obtain good effect.
Specific embodiment
Embodiment one
A kind of composite flavor vegetable fat powder and preparation method thereof, composite flavor vegetable fat powder is by 2-6 parts of converted starch, glucose syrup 50-
60 parts, 3-20 parts of soybean protein isolate, 14-29 parts of maltodextrin, caseinic acid receive 3-4 parts, 0.5-1.5 parts of monoglyceride, original flavor
1-6 parts of yeast extract, 15-30 parts of hippophae rhamnoides fruit oil, 0.5-1 parts of spire fragrant-flowered garlic caul-fat and 40-60 parts of water are prepared；
Converted starch is the converted starch that Rhizoma Nelumbinis starch obtains after the denaturation of acetate denaturation way；Fructose syrup is DE24-28
Commercial glucose syrup；Original flavor yeast extract is the original flavor yeast extract for not carrying out flavoured preparation, preferably Angel brand；
Hippophae rhamnoides fruit oil be by squeeze the juice, be centrifuged at a high speed, plate compression, secondary separation extract acquisition hippophae rhamnoides fruit oil, this technology side
The hippophae rhamnoides fruit oil that case uses has to pass through secondary separation to exclude remaining impurity after first separation, if not carrying out secondary point
From the impurity that hippophae rhamnoides fruit oil will have brown will affect the color of final vegetable fat powder；Spire fragrant-flowered garlic caul-fat is by supercritical extract work
The spire fragrant-flowered garlic caul-fat of skill preparation, unique flavor have stronger irritation and unique fragrance；Remaining ingredient is commercially available.
Further, processing process is as follows:
Step 1, material pretreatment: converted starch, water, maltodextrin are stirred evenly, and adding method is first that converted starch is slow
Slowly it is added to the water, then maltodextrin is slowly added into water again, stirs evenly；Original flavor yeast extract is added, stirs evenly and is mixed
Close material one；
Step 2, material processing: by hippophae rhamnoides fruit oil, spire fragrant-flowered garlic caul-fat, rising temperature for dissolving, temperature control are 70-85 in oily phase pot
℃；Glucose syrup addition is squeezed into syrup pot, is warming up to 50-55 degrees Celsius；By mixed material one, soybean protein isolate, junket
Protein acid is received, monoglyceride, water are added in water phase pot, stirs evenly；
Mixing: step 3 by the oily phase pot of step 2, in syrup pot, material is squeezed into mixing kettle in water phase pot, carries out sufficient
It mixes, obtains mixed material two；
Step 4, super ice temperature flavor are compound: mixed material two mixed in step 3 squeezed into super ice temperature flavor composite tanks,
Controlling temperature in tank is subzero 2 degree to zero degree, opens agitating device, the revolving speed of stirring is 30-45 revs/min, stirs 15-25 points
Clock completes the compound work of flavor；
Step 5, homogeneous: completing the compound logistics of flavor for step 4 and squeeze into the temporary pot of homogeneous, homogenization pressure 20-22MPa；
Secondary multiple taste: step 6 the material after the completion of step 5 homogeneous is squeezed into again in super ice temperature flavor composite tanks, tank is controlled
Interior temperature is subzero 2 degree to zero degree, opens agitating device, the revolving speed of stirring is 30-45 revs/min, stirs 30-45 minutes, completes
Secondary multiple taste work；
Step 7, spray drying: inlet air temperature control is 135 DEG C -145 DEG C when dusting, and temperature is 100 DEG C, in drying tower in tower
Pressure be negative, between specially -200 to -400pa；
Step 8, it is cooling: to take fluidized bed cooling, be cooled to 45 DEG C or less and obtain finished product.
Embodiment two
Scoring perceived social support similar product of the product of this programme preparation in terms of mouthfeel, appearance, by 10 masses and 10
The food service industry professional that name has received this higher education above section level carries out sense organ Fuzzy Evaluation Method, and contrast sample is to take tradition
Technical solution the produces and preferable product A and B of market sale, specific scoring event are as follows:
By list data it is known that product of the present invention is higher than similar product score in terms of mouthfeel and appearance two indices,
In terms of Majors of Food personnel evaluation score, product of the present invention has more obvious advantage.
The technical program proposes the flavor combinations technology of compound, the secondary multiple taste of super ice temperature flavor for the first time, passes through two
Step, some magical products progress flavors with compound addition are compound, which can be applied not only to this hair
It is bright, it is compound that other flavors can also be applied to.
The technical program proposes the converted starch that Rhizoma Nelumbinis starch obtains after the denaturation of acetate denaturation way, lotus root for the first time
The converted starch that powder obtains after above-mentioned denaturation has the characteristics that strong emulsifying effectiveness, high temperature resistant, acidproof, the especially suitable present invention
The technical solution, this expands the scope of application that the present invention prepares product significantly, has preferable market prospects.
The product of the technical program preparation healthcare function exclusive there are also fructus hippophae and spire fragrant-flowered garlic, is eaten for a long time the present invention and produces
The food of product preparation, with having reducing blood lipid, antiulcer improves immunity, beauty and other effects, imparts product and more adds
Value, improves the practicability and economic value of the technical program.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.Any label in claim should not be construed as limiting the claims involved.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (2)
1. a kind of composite flavor vegetable fat powder and preparation method thereof, which is characterized in that the composite flavor vegetable fat powder is by converted starch
2-6 parts, 50-60 parts of glucose syrup, 3-20 parts of soybean protein isolate, 14-29 parts of maltodextrin, caseinic acid receive 3-4 parts, it is single sweet
0.5-1.5 parts of rouge, 1-6 parts of original flavor yeast extract, 15-30 parts of hippophae rhamnoides fruit oil, 0.5-1 parts of spire fragrant-flowered garlic caul-fat and 40-60 parts of water
It is prepared；
The converted starch is the converted starch that Rhizoma Nelumbinis starch obtains after the denaturation of acetate denaturation way；
The fructose syrup is the commercial glucose syrup of DE24-28；The original flavor yeast extract is not carry out flavoured preparation
Original flavor yeast extract, preferred Angel brand；
The hippophae rhamnoides fruit oil be by squeeze the juice, be centrifuged at a high speed, plate compression, secondary separation extract acquisition hippophae rhamnoides fruit oil,
The hippophae rhamnoides fruit oil that the technical program uses has to pass through secondary separation to exclude remaining impurity after first separation, if do not carried out
Secondary separation, the impurity that hippophae rhamnoides fruit oil will have brown will affect the color of final vegetable fat powder；
The spire fragrant-flowered garlic caul-fat is the spire fragrant-flowered garlic caul-fat prepared by supercritical extraction process, and unique flavor has stronger
Irritation and unique fragrance；Remaining ingredient is commercially available.
2. a kind of preparation method of composite flavor vegetable fat powder, which is characterized in that processing process is as follows:
Step 1, material pretreatment: converted starch, water, maltodextrin are stirred evenly, and adding method is first that converted starch is slow
Slowly it is added to the water, then maltodextrin is slowly added into water again, stirs evenly；Original flavor yeast extract is added, stirs evenly and is mixed
Close material one；
Step 2, material processing: by hippophae rhamnoides fruit oil, spire fragrant-flowered garlic caul-fat, rising temperature for dissolving, temperature control are 70-85 in oily phase pot
℃；Glucose syrup addition is squeezed into syrup pot, is warming up to 50-55 degrees Celsius；By mixed material one, soybean protein isolate, junket
Protein acid is received, monoglyceride, water are added in water phase pot, stirs evenly；
Mixing: step 3 by the oily phase pot of step 2, in syrup pot, material is squeezed into mixing kettle in water phase pot, carries out sufficient
It mixes, obtains mixed material two；
Step 4, super ice temperature flavor are compound: mixed material two mixed in step 3 squeezed into super ice temperature flavor composite tanks,
Controlling temperature in tank is subzero 2 degree to zero degree, opens agitating device, the revolving speed of stirring is 30-45 revs/min, stirs 15-25 points
Clock completes the compound work of flavor；
Step 5, homogeneous: completing the compound logistics of flavor for step 4 and squeeze into the temporary pot of homogeneous, homogenization pressure 20-22MPa；
Secondary multiple taste: step 6 the material after the completion of step 5 homogeneous is squeezed into again in super ice temperature flavor composite tanks, tank is controlled
Interior temperature is subzero 2 degree to zero degree, opens agitating device, the revolving speed of stirring is 30-45 revs/min, stirs 30-45 minutes, completes
Secondary multiple taste work；
Step 7, spray drying: inlet air temperature control is 135 DEG C -145 DEG C when dusting, and temperature is 100 DEG C, in drying tower in tower
Pressure be negative, between specially -200 to -400pa；
Step 8, it is cooling: to take fluidized bed cooling, be cooled to 45 DEG C or less and obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711455433.6A CN109965028A (en) | 2017-12-28 | 2017-12-28 | A kind of composite flavor vegetable fat powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711455433.6A CN109965028A (en) | 2017-12-28 | 2017-12-28 | A kind of composite flavor vegetable fat powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109965028A true CN109965028A (en) | 2019-07-05 |
Family
ID=67074183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711455433.6A Pending CN109965028A (en) | 2017-12-28 | 2017-12-28 | A kind of composite flavor vegetable fat powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109965028A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450284A (en) * | 2020-11-27 | 2021-03-09 | 江西恒顶食品有限公司 | Preparation method of linseed oil fat powder |
| CN112956544A (en) * | 2021-04-14 | 2021-06-15 | 安琪酵母股份有限公司 | Torreya grandis oil non-dairy creamer and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001178388A (en) * | 1999-12-28 | 2001-07-03 | Kanegafuchi Chem Ind Co Ltd | Custard flavor cream and method for producing the same |
| CN103404615A (en) * | 2013-07-26 | 2013-11-27 | 山东天骄生物技术有限公司 | Method for preparing cold cut type non-dairy creamer |
| CN103976213A (en) * | 2014-04-28 | 2014-08-13 | 菏泽大树生物工程科技有限公司 | Soybean oligosaccharide non-dairy creamer and preparing method thereof |
| CN104054849A (en) * | 2014-05-21 | 2014-09-24 | 上海英莱腾医药研究有限公司 | High-content medium chain triglyceride powdered oil and preparation method thereof |
| CN104146308A (en) * | 2014-07-22 | 2014-11-19 | 当涂县黄池蔬菜产销专业合作社 | Thick mushroom-fruit and vegetable drink and preparation method thereof |
| CN106174368A (en) * | 2016-07-19 | 2016-12-07 | 合肥莱斯生物工程有限公司 | A kind of food flavor enhancer of the peppery local flavor of perfume (or spice) and preparation method thereof |
-
2017
- 2017-12-28 CN CN201711455433.6A patent/CN109965028A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001178388A (en) * | 1999-12-28 | 2001-07-03 | Kanegafuchi Chem Ind Co Ltd | Custard flavor cream and method for producing the same |
| CN103404615A (en) * | 2013-07-26 | 2013-11-27 | 山东天骄生物技术有限公司 | Method for preparing cold cut type non-dairy creamer |
| CN103976213A (en) * | 2014-04-28 | 2014-08-13 | 菏泽大树生物工程科技有限公司 | Soybean oligosaccharide non-dairy creamer and preparing method thereof |
| CN104054849A (en) * | 2014-05-21 | 2014-09-24 | 上海英莱腾医药研究有限公司 | High-content medium chain triglyceride powdered oil and preparation method thereof |
| CN104146308A (en) * | 2014-07-22 | 2014-11-19 | 当涂县黄池蔬菜产销专业合作社 | Thick mushroom-fruit and vegetable drink and preparation method thereof |
| CN106174368A (en) * | 2016-07-19 | 2016-12-07 | 合肥莱斯生物工程有限公司 | A kind of food flavor enhancer of the peppery local flavor of perfume (or spice) and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450284A (en) * | 2020-11-27 | 2021-03-09 | 江西恒顶食品有限公司 | Preparation method of linseed oil fat powder |
| CN112956544A (en) * | 2021-04-14 | 2021-06-15 | 安琪酵母股份有限公司 | Torreya grandis oil non-dairy creamer and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103783164A (en) | Avocado-containing condensed milk and preparation method thereof | |
| CN109965028A (en) | A kind of composite flavor vegetable fat powder and preparation method thereof | |
| CN105145870A (en) | Pre-seasoned peanut oil convenient to cook and preparation method of pre-seasoned peanut oil | |
| CN106359775A (en) | Fat simulant specially used in coffee mate and preparation method of same | |
| CN109169957A (en) | Plant butter cream and preparation method thereof | |
| CN109156697A (en) | A kind of clearing-oil chafing dish bottom flavorings and preparation method thereof | |
| CN110338254A (en) | A kind of coffee coconut milk drink formula and preparation method thereof | |
| CN106212849A (en) | A kind of compound dried meat of sterculia nobilis's core body-building fruit and preparation method thereof | |
| CN102429084B (en) | Oriental blueberry leaf extract-added cold beverage and preparation method thereof | |
| CN105379941A (en) | Mung bean health care ice cream | |
| CN108935705A (en) | A kind of milk tea powder and preparation method thereof | |
| CN108450874A (en) | A kind of Western-style cream mushroom thick soup and preparation method thereof | |
| CN106173167A (en) | A kind of compound dried meat of black currant body-building fruit and preparation method thereof | |
| CN106107450A (en) | A kind of Lepidinm meyenii Walp snowy mooncakes and preparation method thereof | |
| CN106259663A (en) | A kind of compound dried meat of Fructus Jujubae body-building fruit and preparation method thereof | |
| CN106259696A (en) | A kind of compound dried meat of cranberry body-building fruit and preparation method thereof | |
| CN106342974A (en) | Aloe and lonicera fragrantissima fruit combined preserved fruit and preparation method thereof | |
| CN106259679A (en) | A kind of compound dried meat of Semen Coicis body-building fruit and preparation method thereof | |
| CN106213384A (en) | A kind of health preserving people's fruit fruit jam and preparation method thereof | |
| CN106305916A (en) | Pumpkin and lonicera fragrantissima fruit composite preserved fruit and preparation method thereof | |
| CN104146133A (en) | Plant sterol coffee mate and preparation method thereof | |
| CN105494689A (en) | Sesame coconut cream production method | |
| CN104472704A (en) | Seafood yogurt sandwich and preparing method thereof | |
| CN103494128A (en) | Chickpea with hot and spicy flavor | |
| CN106305926A (en) | Kiwi fruit and lonicera fragrantissima fruit composite preserved fruit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190705 |