CN112841326A - Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage - Google Patents
Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage Download PDFInfo
- Publication number
- CN112841326A CN112841326A CN202110212474.2A CN202110212474A CN112841326A CN 112841326 A CN112841326 A CN 112841326A CN 202110212474 A CN202110212474 A CN 202110212474A CN 112841326 A CN112841326 A CN 112841326A
- Authority
- CN
- China
- Prior art keywords
- inulin
- fat
- dairy creamer
- low
- dairy
- 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
- 229920001202 Inulin Polymers 0.000 title claims abstract description 91
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title claims abstract description 91
- 229940029339 inulin Drugs 0.000 title claims abstract description 91
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 73
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 72
- 235000013361 beverage Nutrition 0.000 title abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 14
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000006188 syrup Substances 0.000 claims abstract description 25
- 235000020357 syrup Nutrition 0.000 claims abstract description 25
- 102000011632 Caseins Human genes 0.000 claims abstract description 18
- 108010076119 Caseins Proteins 0.000 claims abstract description 18
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 17
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 15
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 15
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 239000002562 thickening agent Substances 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000002156 mixing Methods 0.000 claims description 24
- 239000003921 oil Substances 0.000 claims description 16
- 235000019198 oils Nutrition 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 235000019864 coconut oil Nutrition 0.000 claims description 14
- 239000003240 coconut oil Substances 0.000 claims description 14
- 240000008042 Zea mays Species 0.000 claims description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 13
- 235000005822 corn Nutrition 0.000 claims description 13
- 235000010489 acacia gum Nutrition 0.000 claims description 12
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical group [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 12
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 12
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 12
- 238000001694 spray drying Methods 0.000 claims description 10
- 230000001804 emulsifying effect Effects 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 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 description 3
- 235000019543 dairy drink Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 244000215068 Acacia senegal Species 0.000 claims description 2
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 235000019878 cocoa butter replacer Nutrition 0.000 claims description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 150000003445 sucroses Chemical class 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 3
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims 1
- 235000019797 dipotassium phosphate Nutrition 0.000 claims 1
- 229910000397 disodium phosphate Inorganic materials 0.000 claims 1
- 235000019800 disodium phosphate Nutrition 0.000 claims 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000008172 hydrogenated vegetable oil Substances 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 235000013861 fat-free Nutrition 0.000 abstract description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 22
- 239000012071 phase Substances 0.000 description 19
- 239000002994 raw material Substances 0.000 description 16
- 238000000265 homogenisation Methods 0.000 description 15
- 239000002245 particle Substances 0.000 description 14
- 239000000839 emulsion Substances 0.000 description 13
- 239000000047 product Substances 0.000 description 11
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- 229940075507 glyceryl monostearate Drugs 0.000 description 10
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- 239000006185 dispersion Substances 0.000 description 7
- 239000008346 aqueous phase Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000003778 fat substitute Substances 0.000 description 3
- 235000013341 fat substitute Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000001603 reducing effect Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019871 vegetable fat 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
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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 belongs to the field of food processing, and particularly relates to inulin-containing low-fat non-dairy creamer, a preparation method thereof and an inulin-containing low-fat non-dairy creamer beverage. Based on the total weight of the low-fat non-dairy creamer containing the inulin, the weight percentage of each component is as follows: 10-30% of edible vegetable oil, 5-15% of sodium caseinate, 30-60% of syrup, 1-2% of a stabilizer, 1-7% of a thickener, 3-6% of an emulsifier, 10-20% of inulin and 0.2-0.4% of silicon dioxide. The low-fat non-dairy creamer containing inulin reduces the content of hydrogenated vegetable oil in the traditional non-dairy creamer, not only meets the requirement of people on flavor, but also can improve the nutritional value of the product. The development of novel low-fat, nutritional and healthy non-dairy creamer has important practical significance, and provides theoretical basis for promoting the development of beverage industry in China and developing low-fat or fat-free food for related enterprises.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to inulin-containing low-fat non-dairy creamer, a preparation method thereof and an inulin-containing low-fat non-dairy creamer beverage.
Background
The non-dairy creamer is widely applied to the beverage industry due to the excellent dispersibility and emulsibility, and is an essential food additive in the industry. The commercial non-dairy creamer is prepared by uniformly mixing hydrogenated vegetable oil serving as a main raw material and glucose syrup, casein, an emulsifier, a stabilizer, a thickening agent, essence and the like serving as auxiliary materials, emulsifying, homogenizing and spray-drying. The fat can improve the flavor, mouthfeel and aroma of the food, so that the food has fine mouthfeel, but the saturated fatty acid contained in the hydrogenated vegetable oil can cause harm to human health if being taken too much. The world health organization recommends that the daily caloric source of each person should not exceed 30% fat and 10% saturated fat. If the fat in the non-dairy creamer is removed, although the requirement of consumers on low fat of food can be met, the mouthfeel and texture are greatly reduced. If the formula is adjusted, the fat substitute is used for replacing fat in the non-dairy creamer, so that the requirement of people on flavor can be met, and the nutritional value of the product can be improved. However, no healthy and safe non-dairy creamer with low fat, low calorie or no fat, zero calorie and no trans fatty acid exists in the prior art.
Inulin is a common component in food, has good water solubility, gel property and good taste and flavor, can obviously improve the quality of the food, and improves the nutrition, the taste and the preservation of the food. The inulin gel has a creamy mouthfeel and appearance, and can be used as a fat substitute to reduce the fat content of the final product and to improve the texture and nutrition of the product. The inulin is used for replacing fat in the non-dairy creamer to develop a low-fat non-dairy creamer product, so that the flavor of the non-dairy creamer prepared by the hydrogenated vegetable oil can be ensured, excessive calorie and fat can be prevented from being taken by a human body, trans-fatty acid is not contained, and the influence on the health of the human body due to excessive intake of the hydrogenated vegetable fat and the trans-fatty acid can be effectively prevented.
Disclosure of Invention
The invention aims to make up the technical defects and reduce the food safety risk, and provides novel non-dairy creamer which is reasonable in polysaccharide-fat ratio, good in nutrition and taste, safe and healthy. The low-fat non-dairy creamer containing inulin disclosed by the invention effectively controls the content of trans-fatty acid and effectively reduces the consumption of food additives.
In order to achieve the above object, the first aspect of the present invention provides an inulin-containing low-fat non-dairy creamer, which comprises the following components in percentage by weight, based on the total weight of the inulin-containing low-fat non-dairy creamer:
10-30% of edible vegetable oil, 5-15% of sodium caseinate, 30-60% of syrup, 1-2% of a stabilizer, 1-7% of a thickener, 3-6% of an emulsifier, 10-20% of inulin and 0.2-0.4% of silicon dioxide.
Preferably, the edible vegetable oil is at least one selected from the group consisting of cocoa butter replacer, hydrogenated palm kernel oil and hydrogenated coconut oil.
Preferably, the stabilizer is dipotassium hydrogen phosphate and/or disodium hydrogen phosphate.
Preferably, the syrup is at least one of maltodextrin, maltose syrup, glucose syrup and corn syrup.
Preferably, the thickener is at least one selected from the group consisting of gum arabic, pectin, and xanthan gum.
Preferably, the emulsifier is at least one selected from glycerol monostearate, sucrose esters and sodium stearoyl lactylate.
The second aspect of the present invention provides a method for preparing the low-fat inulin-containing non-dairy creamer, which comprises:
(1) dissolving sodium caseinate and stabilizer in 70-80 deg.C hot water, mixing, adding syrup, thickener and inulin, mixing, and controlling temperature at 70-80 deg.C to obtain water phase;
(2) heating edible vegetable oil to 60-70 deg.C, adding emulsifier, and dissolving to obtain oil phase;
(3) emulsifying and homogenizing the water phase and the oil phase at 60-80 deg.C under 25-35 MPa; then spray drying is carried out to obtain powder, wherein the air inlet temperature of the spray drying is 160-200 ℃, and the air outlet temperature is 80-100 ℃;
(4) and uniformly mixing the powder with silicon dioxide to obtain the low-fat non-dairy creamer containing inulin.
In a third aspect of the present invention, there is provided an inulin low-fat non-dairy drink prepared by mixing the inulin-containing low-fat non-dairy powder described above with water.
Preferably, the weight ratio of the low-fat non-dairy creamer containing the inulin to the water is 1: 8-12.
The invention has the beneficial effects that:
the low-fat non-dairy creamer containing inulin reduces the content of hydrogenated vegetable oil in the traditional non-dairy creamer, not only meets the requirement of people on flavor, but also can improve the nutritional value of the product. Inulin in the low-fat non-dairy creamer can not be absorbed by human bodies and can not cause blood sugar fluctuation of the human bodies. The calorific value of the fat is 38KJ/g, the calorific value of the inulin is 4.2-6.3 KJ/g, and the inulin serving as a fat substitute can reduce the intake of calories. Therefore, the development of the novel low-fat, nutritional and healthy non-dairy creamer has important practical significance, and theoretical basis is provided for promoting the development of beverage industry in China and developing low-fat or non-fat food for related enterprises.
The invention has the advantages that:
the low-fat non-dairy creamer containing inulin has long storage time at normal temperature, reduces the content of fatty acid, and has better product stability, better dispersibility and wide application. Compared with the traditional non-dairy creamer, the non-dairy creamer has low calorie and better mouthfeel, meets the requirements of the current society on healthy life, and is more easily accepted by consumers. Inulin can form a gel with water and has a fat-like texture, and low-fat non-dairy creamer containing inulin has a texture similar to that of full fat. Inulin has water absorption, and can form high-viscosity colloid after absorbing water in stomach, so that people can not feel hunger, and inhibit absorption of substances such as fat, etc., to achieve weight reducing effect. Meanwhile, the health-care food has the effects of promoting the absorption of nutrient substances in the intestinal tract, assisting in reducing blood sugar and reducing serum cholesterol.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
Example 1
The low-fat non-dairy creamer containing the inulin is prepared from the following raw materials:
22g of hydrogenated coconut oil, 15g of sodium caseinate, 55g of corn syrup, 5g of Arabic gum, 0.7g of sodium stearoyl lactylate, 4.3g of glyceryl monostearate, 12g of inulin, 2g of dipotassium hydrogen phosphate and 0.3g of silicon dioxide.
The preparation process of the inulin-containing low-fat non-dairy creamer comprises the following steps:
1) preparation of an aqueous phase: dissolving sodium caseinate and dipotassium hydrogen phosphate in 75 deg.C hot water, and dissolving completely; then adding corn syrup, Arabic gum and inulin, and mixing thoroughly, and controlling the temperature at 75 deg.C.
2) Preparing an oil phase: dissolving hydrogenated coconut oil at 60-70 deg.C, adding sodium stearoyl lactylate and glyceryl monostearate, and dissolving.
3) Mixing oil phase and water phase, emulsifying and sterilizing at 70 deg.C; and carrying out primary and secondary homogenization operations on the emulsified feed liquid, wherein the primary homogenization pressure is 25MPa, and the secondary homogenization pressure is 35MPa, so as to obtain the emulsion. And (3) carrying out spray drying on the emulsion in a spray tower, wherein the drying air inlet temperature is 180 ℃, and the air outlet temperature is 90 ℃ to obtain raw material powder.
4) And uniformly mixing the cooled raw material powder with silicon dioxide, granulating and packaging to obtain the low-fat non-dairy creamer containing inulin.
The low-fat inulin non-dairy creamer prepared by the method is uniformly mixed with water according to the mass ratio of 1:10, so that the low-fat inulin beverage can be prepared, and the particle size is 352nm and the dispersion coefficient PdI is 0.430.
Example 2
The low-fat non-dairy creamer containing the inulin is prepared from the following raw materials:
25g of hydrogenated coconut oil, 14g of sodium caseinate, 60g of corn syrup, 6g of Arabic gum, 0.8g of sodium stearoyl lactylate, 4.3g of glyceryl monostearate, 14g of inulin, 2g of dipotassium hydrogen phosphate and 0.3g of silicon dioxide.
The preparation process of the inulin-containing low-fat non-dairy creamer comprises the following steps:
1) preparation of an aqueous phase: dissolving sodium caseinate and dipotassium hydrogen phosphate in hot water of 80 deg.C, and dissolving completely; then adding corn syrup, Arabic gum and inulin, and mixing thoroughly, and controlling the temperature at 75 deg.C.
2) Preparing an oil phase: dissolving hydrogenated coconut oil at 60-70 deg.C, adding sodium stearoyl lactylate and glyceryl monostearate, and dissolving.
3) Mixing oil phase and water phase, emulsifying and sterilizing at 70 deg.C; and carrying out primary and secondary homogenization operations on the emulsified feed liquid, wherein the primary homogenization pressure is 25MPa, and the secondary homogenization pressure is 35MPa, so as to obtain the emulsion. And (3) carrying out spray drying on the emulsion in a spray tower, wherein the drying air inlet temperature is 170 ℃, and the air outlet temperature is 90 ℃ to obtain raw material powder.
4) And uniformly mixing the cooled raw material powder with silicon dioxide, granulating and packaging to obtain the low-fat non-dairy creamer containing inulin.
The low-fat inulin non-dairy creamer prepared by the method is uniformly mixed with water according to the mass ratio of 1:10, so that the low-fat inulin beverage can be prepared, and the particle size is 323nm, and the dispersion coefficient PdI is 0.408.
Example 3
The low-fat non-dairy creamer containing the inulin is prepared from the following raw materials:
20g of hydrogenated coconut oil, 10g of sodium caseinate, 55g of corn syrup, 5g of Arabic gum, 0.7g of sodium stearoyl lactylate, 4.3g of glyceryl monostearate, 16g of inulin, 2g of dipotassium hydrogen phosphate and 0.3g of silicon dioxide.
The preparation process of the inulin-containing low-fat non-dairy creamer comprises the following steps:
1) preparation of an aqueous phase: dissolving sodium caseinate and dipotassium hydrogen phosphate in hot water of 80 deg.C, and dissolving completely; then adding corn syrup, Arabic gum and inulin, and mixing thoroughly, and controlling the temperature at 80 deg.C.
2) Preparing an oil phase: dissolving hydrogenated coconut oil at 60-70 deg.C, adding sodium stearoyl lactylate and glyceryl monostearate, and dissolving.
3) Mixing oil phase and water phase, emulsifying and sterilizing at 70 deg.C; and carrying out primary and secondary homogenization operations on the emulsified feed liquid, wherein the primary homogenization pressure is 35MPa, and the secondary homogenization pressure is 35MPa, so as to obtain the emulsion. And (3) carrying out spray drying on the emulsion in a spray tower, wherein the drying air inlet temperature is 180 ℃, and the air outlet temperature is 90 ℃ to obtain raw material powder.
4) And uniformly mixing the cooled raw material powder with silicon dioxide, granulating and packaging to obtain the low-fat non-dairy creamer containing inulin.
The inulin low-fat non-dairy creamer prepared by the invention is uniformly mixed with water according to the mass ratio of 1:10, so that the inulin low-fat beverage can be prepared, and the obtained inulin low-fat beverage has the particle size of 255nm and the dispersion coefficient PdI of 0.206.
Example 4
The low-fat non-dairy creamer containing the inulin is prepared from the following raw materials:
17g of hydrogenated coconut oil, 7g of sodium caseinate, 45g of corn syrup, 5g of Arabic gum, 0.7g of sodium stearoyl lactylate, 4g of glyceryl monostearate, 20g of inulin, 2g of dipotassium hydrogen phosphate and 0.3g of silicon dioxide.
The preparation process of the inulin-containing low-fat non-dairy creamer comprises the following steps:
1) preparation of an aqueous phase: dissolving sodium caseinate and dipotassium hydrogen phosphate in hot water of 80 deg.C, and dissolving completely; then adding corn syrup, Arabic gum and inulin, and mixing thoroughly, and controlling the temperature at 80 deg.C.
2) Preparing an oil phase: dissolving hydrogenated coconut oil at 60-70 deg.C, adding sodium stearoyl lactylate and glyceryl monostearate, and dissolving.
3) Mixing oil phase and water phase, emulsifying and sterilizing at 70 deg.C; and carrying out primary and secondary homogenization operations on the emulsified feed liquid, wherein the primary homogenization pressure is 25MPa, and the secondary homogenization pressure is 25MPa, so as to obtain the emulsion. And (3) carrying out spray drying on the emulsion in a spray tower, wherein the drying air inlet temperature is 200 ℃, and the air outlet temperature is 90 ℃ to obtain raw material powder.
4) And uniformly mixing the cooled raw material powder with silicon dioxide, granulating and packaging to obtain the low-fat non-dairy creamer containing inulin.
The low-fat inulin non-dairy creamer prepared by the method is uniformly mixed with water according to the mass ratio of 1:10, so that the low-fat inulin beverage can be prepared, and the particle size is 313nm and the dispersion coefficient PdI is 0.342.
Example 5
The low-fat non-dairy creamer containing the inulin is prepared from the following raw materials:
14g of hydrogenated coconut oil, 10g of sodium caseinate, 55g of corn syrup, 4g of Arabic gum, 0.7g of sodium stearoyl lactylate, 3.3g of glyceryl monostearate, 22g of inulin, 2g of dipotassium hydrogen phosphate and 0.3g of silicon dioxide.
The preparation process of the inulin-containing low-fat non-dairy creamer comprises the following steps:
1) preparation of an aqueous phase: dissolving sodium caseinate and dipotassium hydrogen phosphate in hot water of 80 deg.C, and dissolving completely; then adding corn syrup, Arabic gum and inulin, and mixing thoroughly, and controlling the temperature at 80 deg.C.
2) Preparing an oil phase: dissolving hydrogenated coconut oil at 60-70 deg.C, adding sodium stearoyl lactylate and glyceryl monostearate, and dissolving.
3) Mixing oil phase and water phase, emulsifying and sterilizing at 70 deg.C; and carrying out primary and secondary homogenization operations on the emulsified feed liquid, wherein the primary homogenization pressure is 35MPa, and the secondary homogenization pressure is 35MPa, so as to obtain the emulsion. And (3) carrying out spray drying on the emulsion in a spray tower, wherein the drying air inlet temperature is 180 ℃, and the air outlet temperature is 90 ℃ to obtain raw material powder.
4) And uniformly mixing the cooled raw material powder with silicon dioxide, granulating and packaging to obtain the low-fat non-dairy creamer containing inulin.
The low-fat inulin non-dairy creamer prepared by the invention is uniformly mixed with water according to the mass ratio of 1:10 to prepare the low-fat inulin beverage, and the particle size is 306nm and the dispersion coefficient PdI is 0.454.
Comparative example 1
The difference from example 1 is that 13g of hydrogenated coconut oil and 35g of inulin were used in the formulation to obtain a non-dairy creamer product.
The prepared inulin low-fat non-dairy creamer is uniformly mixed with water according to the mass ratio of 1:10 to obtain the inulin low-fat beverage, and the particle size is 574.5nm and PdI is 0.634.
Comparative example 2
The difference from example 1 is that the formulation contains 20g of sodium caseinate and 40g of corn syrup. Obtaining the non-dairy creamer.
The prepared low-fat inulin non-dairy creamer is uniformly mixed with water according to the mass ratio of 1:10 to obtain the low-fat inulin beverage, and the particle size is 646.2nm and the dispersion coefficient PdI is 0.477.
Comparative example 3
The difference from example 1 is that 42g of hydrogenated coconut oil was used in the formulation, and inulin was not added to obtain a non-dairy creamer product.
The prepared non-dairy creamer is uniformly mixed with water according to the mass ratio of 1:10 to prepare the beverage, and the particle size is 304nm and the dispersion coefficient PdI is 0.263.
The effects of the examples and comparative examples are summarized in Table 1.
TABLE 1
The particle size and PDI are important factors for explaining the properties of the emulsion, and the smaller the particle size, the better the dispersibility of the emulsion, the more stable the emulsion and the better the product properties. The particle sizes of the particles of examples 1-5 are in the range of 255-352nm, the PDI is between 0.206-0.454, the stability and the dispersity are good, and the oil content is below 20 percent. Comparative example 1 compared to example 1, the inulin content was increased and the oil content of the product was significantly reduced, but the particle size was increased more than twice and the stability of the product was poor. Comparative example 2 compared to example 1, the amount of sodium caseinate was increased, resulting in increased particle size and product stability. Compared with the embodiment 1, the comparative example 3 adopts the traditional process without adding inulin, has smaller grain diameter and good stability, but has the fat content of 33.79 percent which is greatly higher than that of the embodiment.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.
Claims (9)
1. The inulin-containing low-fat non-dairy creamer is characterized by comprising the following components in percentage by weight based on the total weight of the inulin-containing low-fat non-dairy creamer:
10-30% of edible vegetable oil, 5-15% of sodium caseinate, 30-60% of syrup, 1-2% of a stabilizer, 1-7% of a thickener, 3-6% of an emulsifier, 10-20% of inulin and 0.2-0.4% of silicon dioxide.
2. The inulin-containing low-fat non-dairy creamer of claim 1, wherein the edible vegetable oil is selected from at least one of cocoa butter replacers, hydrogenated palm kernel oil, and hydrogenated coconut oil.
3. The inulin-containing low-fat non-dairy creamer of claim 1, wherein the stabilizer is dipotassium phosphate and/or disodium phosphate.
4. The inulin-containing low-fat non-dairy creamer of claim 1, wherein the syrup is at least one of maltodextrin, maltose syrup, glucose syrup, and corn syrup.
5. The inulin-containing low-fat non-dairy creamer of claim 1, wherein the thickener is at least one selected from the group consisting of gum arabic, pectin, and xanthan gum.
6. The inulin-containing low-fat non-dairy creamer of claim 1, wherein the emulsifier is selected from at least one of glycerol mono-bis-stearate, sucrose esters and sodium stearoyl lactylate.
7. A method for preparing low-fat inulin-containing non-dairy creamer according to any of claims 1-6, comprising:
(1) dissolving sodium caseinate and stabilizer in 70-80 deg.C hot water, mixing, adding syrup, thickener and inulin, mixing, and controlling temperature at 70-80 deg.C to obtain water phase;
(2) heating edible vegetable oil to 60-70 deg.C, adding emulsifier, and dissolving to obtain oil phase;
(3) emulsifying and homogenizing the water phase and the oil phase at 60-80 deg.C under 25-35 MPa; then spray drying is carried out to obtain powder, wherein the air inlet temperature of the spray drying is 160-200 ℃, and the air outlet temperature is 80-100 ℃;
(4) and uniformly mixing the powder with silicon dioxide to obtain the low-fat non-dairy creamer containing inulin.
8. A low-fat inulin-containing non-dairy drink prepared by mixing the low-fat inulin-containing non-dairy drink of any one of claims 1 to 6 with water.
9. The inulin-containing low-fat non-dairy creamer of claim 8, wherein the weight ratio of the inulin-containing low-fat non-dairy creamer to water is from 1:8 to 12.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110212474.2A CN112841326A (en) | 2021-02-25 | 2021-02-25 | Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110212474.2A CN112841326A (en) | 2021-02-25 | 2021-02-25 | Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112841326A true CN112841326A (en) | 2021-05-28 |
Family
ID=75991692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110212474.2A Pending CN112841326A (en) | 2021-02-25 | 2021-02-25 | Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112841326A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2612019A (en) * | 2021-09-22 | 2023-04-26 | Douwe Egberts Bv | A non-fat creamer powder, and a method of making the same |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138381A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Low-fructosan inulin soft ice cream and method of preparing the same |
| CN102125103A (en) * | 2010-12-15 | 2011-07-20 | 广东省食品工业研究所 | Nondairy creamer and preparation method thereof |
| CN102870895A (en) * | 2012-10-19 | 2013-01-16 | 山东大树生物工程技术有限公司 | Whipped powdery non-dairy cream 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 |
| 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 |
| CN104381473A (en) * | 2014-10-24 | 2015-03-04 | 苏州市佳禾食品工业有限公司 | Zero-sugar creamer and preparation method thereof |
| CN107047806A (en) * | 2017-02-20 | 2017-08-18 | 武汉轻工大学 | Novel artificial cream and its production method |
| CN109222038A (en) * | 2018-08-08 | 2019-01-18 | 武汉轻工大学 | A kind of low fat inulin peanut sauce and preparation method thereof |
-
2021
- 2021-02-25 CN CN202110212474.2A patent/CN112841326A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138381A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Low-fructosan inulin soft ice cream and method of preparing the same |
| CN102125103A (en) * | 2010-12-15 | 2011-07-20 | 广东省食品工业研究所 | Nondairy creamer and preparation method thereof |
| CN102870895A (en) * | 2012-10-19 | 2013-01-16 | 山东大树生物工程技术有限公司 | Whipped powdery non-dairy cream 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 |
| 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 |
| CN104381473A (en) * | 2014-10-24 | 2015-03-04 | 苏州市佳禾食品工业有限公司 | Zero-sugar creamer and preparation method thereof |
| CN107047806A (en) * | 2017-02-20 | 2017-08-18 | 武汉轻工大学 | Novel artificial cream and its production method |
| CN109222038A (en) * | 2018-08-08 | 2019-01-18 | 武汉轻工大学 | A kind of low fat inulin peanut sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| "凡秘能菊粉—— 人造奶油的新型原料", Retrieved from the Internet <URL:https://www.sohu.com/a/161673755_99935342> * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2612019A (en) * | 2021-09-22 | 2023-04-26 | Douwe Egberts Bv | A non-fat creamer powder, and a method of making the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109965019B (en) | Pea protein beverage and preparation method thereof | |
| CN112715738B (en) | Plant-based frozen beverage and preparation method thereof | |
| US7285301B2 (en) | Method for producing nutritionally balanced food compositions | |
| CN101356940A (en) | Liquid milk added with active polysaccharide | |
| EP0317659A1 (en) | Bran drink | |
| AU2010278088B2 (en) | Carbonated drink comprising soybean flour or soybean milk | |
| CN108850177B (en) | Flavored milk pudding dessert and preparation method thereof | |
| CN104855790A (en) | Oat electuary and manufacturing method therefor | |
| CN107660620A (en) | A kind of sheep base oil grease microcapsule powder and preparation method thereof | |
| CN112841326A (en) | Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage | |
| CN111480772A (en) | Cereal meal replacement powder and granulation method thereof | |
| CN110178896A (en) | A kind of linseed fat reducing Yoghourt nutrition bar and its manufacturing method | |
| CN109619342A (en) | A kind of coconut palm slurry processing method | |
| CN107744023A (en) | Protein drink and preparation method thereof | |
| CN105166161A (en) | Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof | |
| CN111374181B (en) | Dairy product and preparation process thereof | |
| US6921548B2 (en) | Low pH food composition stabilization process | |
| KR102270627B1 (en) | Method for Making Vegetable Milk Substitutes and Vegetable Milk Substitutes Thereof | |
| JP3741396B2 (en) | Nutrition drink and its production method | |
| CN106174277A (en) | A kind of fruit juice fruit jelly with weight losing function containing konjaku powder and preparation method thereof | |
| JPS6342659A (en) | Oil-containing jelly food | |
| JP2012135257A (en) | Liquid nutritious composition | |
| CN114403233A (en) | Flavor processed cheese and production process thereof | |
| JP4735001B2 (en) | Water-based food | |
| RU2384069C1 (en) | Formula for production of sterilised milk product of baby food based on goat's milk from birth to five months of age |
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 |