CN111990626A - High-oil-content powder - Google Patents
High-oil-content powder Download PDFInfo
- Publication number
- CN111990626A CN111990626A CN202010865967.1A CN202010865967A CN111990626A CN 111990626 A CN111990626 A CN 111990626A CN 202010865967 A CN202010865967 A CN 202010865967A CN 111990626 A CN111990626 A CN 111990626A
- Authority
- CN
- China
- Prior art keywords
- oil
- starch
- content powder
- adsorption carrier
- adsorption
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 26
- 238000001179 sorption measurement Methods 0.000 claims abstract description 32
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims description 37
- 235000019198 oils Nutrition 0.000 claims description 36
- 241000287828 Gallus gallus Species 0.000 claims description 23
- 239000003760 tallow Substances 0.000 claims description 21
- 235000015278 beef Nutrition 0.000 claims description 19
- 238000000227 grinding Methods 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 235000019426 modified starch Nutrition 0.000 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 2
- 230000002538 fungal effect Effects 0.000 claims description 2
- 239000003463 adsorbent Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 21
- 238000002360 preparation method Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 description 15
- 239000003925 fat Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 12
- 235000014347 soups Nutrition 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 238000003756 stirring Methods 0.000 description 7
- 239000003240 coconut oil Substances 0.000 description 4
- 235000019864 coconut oil Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 229940100445 wheat starch Drugs 0.000 description 3
- 235000019737 Animal fat Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000012137 Atriplex confertifolia Nutrition 0.000 description 1
- 244000266618 Atriplex confertifolia Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 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 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses high-oil-content powder which comprises the following raw materials: the edible oil and the adsorption carrier, wherein the adsorption carrier comprises adsorption starch, and the weight ratio of the edible oil to the adsorption carrier is 0.1-2: 1. The preparation method is simple, the high-oil-content powder is stable in property and good in taste, and the high-oil-content powder is easy to be uniformly mixed with water and other foods, so that the phenomenon of nonuniform mixing is avoided.
Description
Technical Field
The invention relates to the technical field of seasoning processing, in particular to high-oil-content powder.
Background
Edible fats and oils include two major types of animal fats and vegetable oils, and their nutritional values are different because of differences in their sources, properties, stability, and the like. The animal fat includes animal fat such as pig fat, cattle fat, sheep fat, chicken fat, etc., and milk fat. Edible fats and oils give a pleasant feeling to people, and high-oil products on the market are usually in a liquid, semi-solid or solid state.
The food application can be facilitated by powdering a liquid or solid high oil-containing product or a pure oil product. At present, liquid or solid high oil content products or pure oil are usually made into powder by methods such as spray drying and the like. However, spray drying is capital intensive and not easy to dry.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides the high-oil-content powder, the preparation method is simple, the high-oil-content powder is stable in property and good in taste, and the high-oil-content powder is easy to be uniformly mixed with water and other foods, so that the phenomenon of nonuniform mixing is avoided.
The invention provides high oil content powder, which comprises the following raw materials: the edible oil and the adsorption carrier, wherein the adsorption carrier comprises adsorption starch, and the weight ratio of the edible oil to the adsorption carrier is 0.1-2: 1.
Preferably, the adsorbed starch is enzymatically hydrolyzed starch or enzymatically hydrolyzed modified starch.
The starch raw material used in the adsorption starch can be corn starch, rice starch, cassava starch, wheat starch or sweet potato starch and the like.
The adsorption carrier may further comprise common starch, glucose, etc.
The enzymolysis method of the above enzymolyzed starch or enzymolyzed modified starch is conventional in the art.
Preferably, the enzyme for enzymolysis is at least one of saccharifying enzyme, amylase, fungal amylase and debranching enzyme.
Preferably, the content of the adsorption starch in the adsorption carrier is more than 0 and less than or equal to 100 percent.
Preferably, the edible oils include, but are not limited to: chicken oil, beef tallow, lard, butter, vegetable oil.
The vegetable oil is rapeseed oil, coconut oil, etc.
Preferably, the preparation method of the high oil-containing powder comprises the following steps: mixing edible oil and adsorption carrier, and grinding.
Preferably, the preparation method of the high oil-containing powder comprises the following steps: adding the adsorption carrier into the edible oil for multiple times, stirring uniformly after each addition, and then grinding by using a crusher to obtain the edible oil.
Has the advantages that:
according to the invention, the edible oil and the adsorption carrier are mixed to obtain the high-oil-content powder, the preparation method is simple, and spray drying treatment is not needed; the high-oil-content powder has stable property and good taste, and is easy to be uniformly mixed with water and other foods, so that the phenomenon of nonuniform mixing is avoided; and the portable multifunctional electric heating cup is convenient to use, light and easy to carry, and has a large application market.
Drawings
FIG. 1 shows the mixing of example 1 and pure chicken oil boiled in boiling water, A is example 1 and B is pure chicken oil.
FIG. 2 shows the example 1 and the situation of the pure chicken fat being infused with boiling water, wherein A is the example 1 and B is the pure chicken fat.
FIG. 3 shows the mixture of example 2 and pure tallow boiled in boiling water, A being example 2 and B being pure tallow.
FIG. 4 shows the case of example 2 and pure beef tallow brewed with boiling water, wherein A is example 2 and B is pure beef tallow.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
Example 1
The high oil content powder comprises the following raw materials in parts by weight: 100g of chicken oil and 100g of an adsorption carrier, wherein the adsorption carrier is wheat starch subjected to enzymolysis by amylase;
the preparation method comprises the following steps: adding the adsorption carrier into the chicken oil for multiple times, stirring uniformly after each addition, and then putting into a crusher for grinding to obtain the chicken oil.
Example 2
The high oil content powder comprises the following raw materials in parts by weight: 50g of beef tallow and 50g of adsorption carrier, wherein the adsorption carrier is wheat starch subjected to enzymolysis by amylase;
the preparation method comprises the following steps: heating beef tallow in water bath until the beef tallow is in liquid state, adding the adsorption carrier into the beef tallow for multiple times, stirring uniformly after each addition, and then putting into a crusher for grinding to obtain the beef tallow.
Example 3
The high oil content powder comprises the following raw materials in parts by weight: 10g of coconut oil and 100g of adsorption carrier, wherein the adsorption carrier is cassava starch subjected to enzymolysis by debranching enzyme;
the preparation method comprises the following steps: adding the adsorption carrier into coconut oil for multiple times, stirring uniformly after each addition, and then putting into a crusher for grinding to obtain the coconut oil.
Example 4
The high oil content powder comprises the following raw materials in parts by weight: 200g of lard oil and 100g of an adsorption carrier, wherein the adsorption carrier is cassava starch subjected to saccharification enzymatic hydrolysis;
the preparation method comprises the following steps: heating lard with water bath until the lard is liquid, adding the adsorption carrier into the lard several times, stirring uniformly after each addition, and grinding in a crusher.
Test example 1
20g of example 1 and 20g of pure chicken oil were respectively added to 500g of boiling water, and boiling was continued for 10min to observe the effect and taste the mouth feel.
As shown in FIG. 1, FIG. 1 shows the mixing of example 1 and pure chicken fat boiled in boiling water, wherein A is example 1 and B is pure chicken fat.
As can be seen from figure 1, in example 1, when boiled in water for 1min, chicken oil is separated out and floats on the surface; boiling in boiling water for 10min, concentrating the soup, floating chicken oil on the surface, and uniformly dispersing the lower part; standing for no precipitate and flavor of chicken oil; pure chicken oil floats on the surface, and the liquid is clear and has no thick soup sample.
Test example 2
20g of the pure chicken oil in the example 1 and 20g are respectively brewed with 200g of boiled water, and the effect is observed and the taste is tasted after stirring.
The results are shown in FIG. 2, where FIG. 2 shows the situation of example 1 and pure chicken fat infused with boiling water, A is example 1 and B is pure chicken fat.
As can be seen from FIG. 2, after the soup blend of example 1 is brewed and stirred, the chicken oil floats on the surface, no precipitate is generated after standing, and the chicken oil has the fragrance; pure chicken oil floats on the surface, and the liquid is clear and has no thick soup sample.
Test example 3
Respectively taking 20g of example 2 and 20g of pure beef tallow, respectively adding into 500g of boiling water, continuously boiling for 10min, observing the effect and tasting the mouthfeel.
As shown in FIG. 3, FIG. 3 shows the mixing condition of example 2 and pure beef tallow boiled in boiling water, A shows example 2, and B shows pure beef tallow.
As can be seen from FIG. 3, in example 1, when boiled in water for 1min, butter is separated out and floats on the surface; boiling in water for 10min, thickening the soup, and floating beef tallow on the surface; after standing, the lower part is uniform without precipitation; pure beef tallow floats on the surface, and the lower part is clear without thick soup after standing.
Test example 4
20g of the pure beef tallow in example 1 and 20g are respectively brewed with 200g of boiled water, and the effect is observed and the taste is tasted after stirring.
The results are shown in FIG. 4, where FIG. 4 shows the case where example 2 and pure beef tallow were brewed with boiling water, A is example 2, and B is pure beef tallow.
As can be seen from FIG. 4, after the soup blend of example 2 is brewed and stirred, the soup blend becomes thick, beef tallow floats on the surface, and no precipitate is generated after standing; pure beef tallow floats on the surface, and the liquid is clear and has no thick soup sample.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The high oil content powder is characterized in that the raw materials comprise: the edible oil and the adsorption carrier, wherein the adsorption carrier comprises adsorption starch, and the weight ratio of the edible oil to the adsorption carrier is 0.1-2: 1.
2. The high oil content powder of claim 1, wherein the adsorbed starch is an enzymatically hydrolyzed starch or an enzymatically hydrolyzed modified starch.
3. The high oil content powder according to claim 2, wherein the enzyme for enzymatic hydrolysis is at least one of saccharifying enzyme, amylase, fungal amylase, and debranching enzyme.
4. The high oil content powder according to any one of claims 1 to 3, wherein the content of the adsorbed starch in the adsorbent carrier is more than 0% and 100% or less.
5. The high oil powder according to any one of claims 1 to 4, wherein the edible oil comprises: chicken oil, beef tallow, lard, butter, vegetable oil.
6. The high oil content powder according to any one of claims 1 to 5, wherein the high oil content powder is prepared by: mixing edible oil and adsorption carrier, and grinding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010865967.1A CN111990626A (en) | 2020-08-25 | 2020-08-25 | High-oil-content powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010865967.1A CN111990626A (en) | 2020-08-25 | 2020-08-25 | High-oil-content powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111990626A true CN111990626A (en) | 2020-11-27 |
Family
ID=73470418
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010865967.1A Pending CN111990626A (en) | 2020-08-25 | 2020-08-25 | High-oil-content powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111990626A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1118576A (en) * | 1993-12-27 | 1996-03-13 | 桑荣糖化株式会社 | Powdery pharmaceutical preparation and method of manufacturing same |
| CN1546529A (en) * | 2003-12-01 | 2004-11-17 | 江南大学 | Method for producing porous starch and its application |
| CN101326991A (en) * | 2008-08-01 | 2008-12-24 | 大连水产学院 | Clam solid seafood condiment and production method |
| CN101708460A (en) * | 2009-12-01 | 2010-05-19 | 华南理工大学 | Method for preparing starch-based adsorption carrier material |
| CN102533908A (en) * | 2012-01-04 | 2012-07-04 | 江南大学 | Method for preparing porous starch with high oil absorption rate through preprocessing starch |
| CN103725404A (en) * | 2013-12-23 | 2014-04-16 | 江南大学 | Processing method of low-cholesterol high-quality lard oil and beef tallow |
| CN106417675A (en) * | 2016-09-28 | 2017-02-22 | 广州嘉德乐生化科技有限公司 | Vegetable fat powder and preparation technology thereof |
-
2020
- 2020-08-25 CN CN202010865967.1A patent/CN111990626A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1118576A (en) * | 1993-12-27 | 1996-03-13 | 桑荣糖化株式会社 | Powdery pharmaceutical preparation and method of manufacturing same |
| CN1546529A (en) * | 2003-12-01 | 2004-11-17 | 江南大学 | Method for producing porous starch and its application |
| CN101326991A (en) * | 2008-08-01 | 2008-12-24 | 大连水产学院 | Clam solid seafood condiment and production method |
| CN101708460A (en) * | 2009-12-01 | 2010-05-19 | 华南理工大学 | Method for preparing starch-based adsorption carrier material |
| CN102533908A (en) * | 2012-01-04 | 2012-07-04 | 江南大学 | Method for preparing porous starch with high oil absorption rate through preprocessing starch |
| CN103725404A (en) * | 2013-12-23 | 2014-04-16 | 江南大学 | Processing method of low-cholesterol high-quality lard oil and beef tallow |
| CN106417675A (en) * | 2016-09-28 | 2017-02-22 | 广州嘉德乐生化科技有限公司 | Vegetable fat powder and preparation technology thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20201127 |