CN115530252A - Preparation method of vegetable fat powder - Google Patents
Preparation method of vegetable fat powder Download PDFInfo
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- CN115530252A CN115530252A CN202211199726.3A CN202211199726A CN115530252A CN 115530252 A CN115530252 A CN 115530252A CN 202211199726 A CN202211199726 A CN 202211199726A CN 115530252 A CN115530252 A CN 115530252A
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- Prior art keywords
- fat powder
- vegetable fat
- mixed solution
- mixing
- uniformly
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
Abstract
The invention discloses a preparation method of vegetable fat powder, which comprises the following steps: obtaining soybean protein solution with protein content of 30-50%; adding transglutaminase into the soybean protein solution for heat treatment; uniformly mixing beta-cyclodextrin, chitosan, maltodextrin and water to prepare aqueous solution with the solid content of 10-20%; uniformly mixing the heat-treated soybean protein solution with an aqueous solution to obtain a first mixed solution; heating edible vegetable oil, adding soybean phospholipid, stirring and mixing uniformly to obtain a second mixed solution; and stirring and mixing the first mixed solution and the second mixed solution uniformly, shearing, emulsifying, homogenizing, spray drying, cooling, mixing with silicon dioxide uniformly, and treating by a granulator to obtain the vegetable fat powder. The invention adopts soybean protein, beta-cyclodextrin, chitosan and maltodextrin as wall materials, takes vegetable oil with high melting point as core materials, prepares the non-dairy creamer by adding transglutaminase, and has good embedding effect.
Description
Technical Field
The invention belongs to the technical field of food ingredients, and particularly relates to a preparation method of vegetable fat powder.
Background
The plant fat powder is called plant fat powder or plant milk essence for short, the plant fat powder is a processing raw material which is widely applied in the food industry and can whiten the beverage and improve the mouthfeel, and the important raw material in the milk tea manufacture is the plant fat powder. At present, most of non-dairy creamer is prepared by taking edible oil and fat, protein and syrup as main raw materials, adding auxiliary materials such as an emulsifier, a stabilizer and the like, emulsifying, homogenizing, spraying, drying and the like.
The protein adopted by the traditional non-dairy creamer is casein, the casein is animal protein, and has sensitization effect on a small part of human, and symptoms of casein sensitivity comprise abdominal pain, diarrhea and general pain. At present, the exact reason for casein sensitivity is not fully understood, and the only way to continuously control this is to avoid all dairy products and any other casein containing food products altogether.
In the prior art, vegetable protein is used for replacing casein, but the vegetable protein serving as a protein source for preparing the non-dairy creamer has poor film forming property, so that the prepared non-dairy creamer has low encapsulation rate and heavy greasy feeling of products.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a preparation method of vegetable fat powder.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
provided is a method for preparing vegetable fat powder, comprising the steps of:
(1) Grinding the soybeans soaked by water into thick liquid, and removing whey after isoelectric precipitation to obtain a soybean protein solution with the protein content of 30-50%;
(2) Adding 1-10U/g of transglutaminase into the soybean protein solution, and carrying out heat treatment at 100-200 ℃ for 60-90 seconds;
(3) Uniformly mixing beta-cyclodextrin, chitosan, maltodextrin and water, heating to 80-90 ℃, stirring to completely dissolve the beta-cyclodextrin, the chitosan and the maltodextrin, and preparing an aqueous solution with the solid content of 10-20%;
(4) Uniformly mixing the soy protein solution subjected to heat treatment in the step (2) with the aqueous solution obtained in the step (3) to obtain a first mixed solution;
(5) Heating the edible vegetable oil to 40-70 ℃, adding the soybean lecithin, and uniformly stirring and mixing to obtain a second mixed solution;
(6) And stirring and mixing the first mixed solution and the second mixed solution uniformly at the temperature of 50-80 ℃, shearing, emulsifying, homogenizing, spray-drying, cooling, uniformly mixing with silicon dioxide, and treating by a granulator to obtain the vegetable fat powder.
Further, in the step (3), 5-15% of beta-cyclodextrin, 1-2% of chitosan and 10-20% of maltodextrin are uniformly mixed with water according to the mass percentage.
Further, in the step (4), the mass ratio of the soybean protein solution to the aqueous solution is 3-4.
Further, in the step (5), the edible vegetable oil is selected from one or more of coconut oil, palm kernel oil, soybean oil and sunflower oil.
Further, in the step (5), the addition amount of the soybean phospholipids is 1-2% of the mass of the edible vegetable oil.
Further, in the step (5), the stirring speed is 300-400 r/min, and the stirring time is 20-30 min.
Further, in the step (6), the mass ratio of the first mixed liquid to the second mixed liquid is 4:1.
Further, in the step (6), the air inlet temperature of spray drying is 150-220 ℃, and the air outlet temperature is 50-100 ℃.
Furthermore, in the step (6), the rotation speed of shearing is 2000-3000 r/min, and the homogenizing pressure is 30-50 MPa.
The invention has the beneficial effects that:
the preparation method of the vegetable fat powder provided by the invention uses the soybean protein to replace casein, and has no sensitization. The vegetable fat powder product is prepared by adopting soybean protein, beta-cyclodextrin, chitosan and maltodextrin as wall materials and high-melting-point vegetable oil as a core material and adding transglutaminase, and has good embedding effect, the encapsulation rate of over 90 percent and the shelf life of two years.
Detailed Description
The following description of the embodiments of the present invention is provided to facilitate the understanding of the present invention by those skilled in the art, but it should be understood that the present invention is not limited to the scope of the embodiments, and it will be apparent to those skilled in the art that various changes may be made without departing from the spirit and scope of the invention as defined and defined in the appended claims, and all matters produced by the invention using the inventive concept are protected.
TABLE 1 raw material ratio table of vegetable fat powder
| Name of raw materials | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Soy protein solution | 41 | 51 | 51 | 41 | 41 |
| Edible vegetable oil | 45 | 45 | 45 | 45 | 45 |
| Glutaminase | 0.15 | 0.15 | 0.15 | 0.15 | / |
| BETA-Cyclodextrin | 0.72 | 2.57 | 3.86 | / | / |
| Chitosan | 0.14 | 0.51 | 0.51 | / | / |
| Maltodextrin | 1.40 | 3.86 | 5.10 | / | / |
| Soybean lecithin | 0.45 | 0.90 | 0.90 | 0.45 | 0.45 |
| Silicon dioxide | 0.25 | 0.30 | 0.30 | 0.25 | 0.25 |
Note: wherein the unit of raw materials is kilogram.
Example 1
The edible vegetable oil in this example is soybean oil, and the above raw materials were prepared according to the formula amounts in table 1 as follows.
(1) Grinding the soybeans soaked by water into thick liquid, and removing whey after isoelectric precipitation to obtain a soybean protein solution with the protein content of 30%;
(2) Adding transglutaminase 1U/g into soybean protein solution, and heat treating at 100 deg.C for 60 s;
(3) Uniformly mixing 5% of beta-cyclodextrin, 1% of chitosan and 10% of maltodextrin with water according to the mass percentage, heating to 80 ℃, stirring to completely dissolve the beta-cyclodextrin, and preparing into an aqueous solution with the solid content of 10%;
(4) Uniformly mixing the soy protein solution subjected to heat treatment in the step (2) with the aqueous solution obtained in the step (3) to obtain a first mixed solution;
(5) Heating edible vegetable oil to 40 ℃, adding soybean lecithin, and uniformly stirring and mixing to obtain a second mixed solution; the stirring speed is 300r/min, and the stirring time is 20min.
(6) Stirring and mixing the first mixed solution and the second mixed solution at 50 deg.C, shearing, emulsifying, homogenizing, and spray drying at shearing speed of 2500r/min and homogenizing pressure of 30Mpa at air inlet temperature of 150 deg.C and air outlet temperature of 50 deg.C. Cooling, mixing with silicon dioxide, and processing with a granulator to obtain vegetable fat powder. The encapsulation efficiency was found to be 90.09%.
Example 2
The edible vegetable oil in this example is soybean oil, and the above raw materials were prepared according to the formula amounts in table 1 as follows.
(1) Grinding the soybeans soaked by water into thick liquid, and removing whey after isoelectric precipitation to obtain a soybean protein solution with the protein content of 40%;
(2) Adding transglutaminase 5U/g into soybean protein solution, and heat treating at 150 deg.C for 75 s;
(3) Uniformly mixing 10% of beta-cyclodextrin, 2% of chitosan and 15% of maltodextrin with water according to the mass percentage, heating to 85 ℃, stirring to completely dissolve the beta-cyclodextrin, and preparing into an aqueous solution with the solid content of 15%;
(4) Uniformly mixing the soy protein solution subjected to heat treatment in the step (2) with the aqueous solution obtained in the step (3) to obtain a first mixed solution;
(5) Heating edible vegetable oil to 55 ℃, adding soybean lecithin, and uniformly stirring and mixing to obtain a second mixed solution; the stirring speed is 350r/min, and the stirring time is 25min.
(6) Stirring and mixing the first mixed solution and the second mixed solution at 65 deg.C, shearing, emulsifying, homogenizing, and spray drying at 2800r/min with homogenizing pressure of 35Mpa and air inlet temperature of 200 deg.C and air outlet temperature of 75 deg.C. Cooling, mixing with silicon dioxide, and processing with a granulator to obtain vegetable fat powder. The encapsulation efficiency was found to be 93.34%.
Example 3
The edible vegetable oil in this example is soybean oil, and the above raw materials were prepared according to the formula amounts in table 1 as follows.
(1) Grinding the soybeans soaked in water into thick liquid, and removing whey after isoelectric precipitation to obtain a soybean protein solution with the protein content of 50%;
(2) Adding transglutaminase 10U/g into soybean protein solution, and heat treating at 200 deg.C for 90 s;
(3) Uniformly mixing 15% of beta-cyclodextrin, 2% of chitosan and 20% of maltodextrin with water according to the mass percentage, heating to 90 ℃, stirring to completely dissolve the beta-cyclodextrin, and preparing into an aqueous solution with the solid content of 20%;
(4) Uniformly mixing the soybean protein solution subjected to heat treatment in the step (2) with the aqueous solution obtained in the step (3) to obtain a first mixed solution;
(5) Heating edible vegetable oil to 70 ℃, adding soybean lecithin, and uniformly stirring and mixing to obtain a second mixed solution; the stirring speed is 400r/min, and the stirring time is 30min.
(6) Stirring and mixing the first mixed solution and the second mixed solution at 80 deg.C, shearing, emulsifying, homogenizing, and spray drying at a shearing speed of 3000r/min and a homogenizing pressure of 45Mpa at an air inlet temperature of 220 deg.C and an air outlet temperature of 100 deg.C. Cooling, mixing with silicon dioxide, and processing with a granulator to obtain vegetable fat powder. The encapsulation efficiency is 91.87 percent through testing.
Comparative example 1
The edible vegetable oil in this comparative example was soybean oil, and the above raw materials were prepared according to the formulation amounts in table 1 as follows.
(1) Grinding the soybeans soaked by water into thick liquid, and removing whey after isoelectric precipitation to obtain a soybean protein solution with the protein content of 30%;
(2) Adding transglutaminase 1U/g into soybean protein solution, and heat treating at 100 deg.C for 60 s;
(3) Heating edible vegetable oil to 40 ℃, adding soybean lecithin, and uniformly stirring and mixing to obtain a mixed solution; the stirring speed is 300r/min, and the stirring time is 20min.
(4) Stirring and mixing the mixed solution and the soybean protein solution subjected to heat treatment in the step (2) uniformly at the temperature of 50 ℃, shearing, emulsifying, homogenizing and spray drying, wherein the shearing rotation speed is 2500r/min, the homogenizing pressure is 30Mpa, the air inlet temperature of spray drying is 150 ℃, and the air outlet temperature is 50 ℃. Cooling, mixing with silicon dioxide, and processing with a granulator to obtain vegetable fat powder. The encapsulation efficiency was found to be 76.08%.
Comparative example 2
The edible vegetable oil in this comparative example was soybean oil, and the above raw materials were prepared according to the formulation amounts in table 1 as follows.
(1) Grinding the soybeans soaked by water into thick liquid, and removing whey after isoelectric precipitation to obtain a soybean protein solution with the protein content of 30%;
(2) Heating edible vegetable oil to 40 ℃, adding soybean lecithin, and uniformly stirring and mixing to obtain a mixed solution; the stirring speed is 300r/min, and the stirring time is 20min.
(4) Stirring and mixing the mixed solution and the soybean protein solution subjected to heat treatment in the step (2) uniformly at the temperature of 50 ℃, shearing, emulsifying, homogenizing and spray drying, wherein the shearing rotation speed is 2500r/min, the homogenizing pressure is 30Mpa, the air inlet temperature of spray drying is 150 ℃, and the air outlet temperature is 50 ℃. Cooling, mixing with silicon dioxide, and processing with a granulator to obtain vegetable fat powder. The encapsulation efficiency was found to be 56.45%.
The preparation method of the vegetable fat powder provided by the invention uses the soybean protein to replace casein, and has no sensitization. The vegetable fat powder product is prepared by adopting soybean protein, beta-cyclodextrin, chitosan and maltodextrin as wall materials and high-melting-point vegetable oil as a core material and adding transglutaminase, and has good embedding effect, the encapsulation rate of over 90 percent and the shelf life of two years.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present specification describes embodiments, not every embodiment includes only a single embodiment, and such description is for clarity purposes only, and it is to be understood that all embodiments may be combined as appropriate by one of ordinary skill in the art to form other embodiments as will be apparent to those of skill in the art from the description herein.
Claims (9)
1. A method for preparing vegetable fat powder, which is characterized by comprising the following steps:
(1) Grinding the soybeans soaked by water into thick liquid, and removing whey after isoelectric precipitation to obtain a soybean protein solution with the protein content of 30-50%;
(2) Adding 1-10U/g of transglutaminase into the soybean protein solution, and carrying out heat treatment at 100-200 ℃ for 60-90 seconds;
(3) Uniformly mixing beta-cyclodextrin, chitosan, maltodextrin and water, heating to 80-90 ℃, stirring to completely dissolve the beta-cyclodextrin, the chitosan and the maltodextrin, and preparing an aqueous solution with the solid content of 10-20%;
(4) Uniformly mixing the soy protein solution subjected to heat treatment in the step (2) with the aqueous solution obtained in the step (3) to obtain a first mixed solution;
(5) Heating the edible vegetable oil to 40-70 ℃, adding the soybean lecithin, and uniformly stirring and mixing to obtain a second mixed solution;
(6) And stirring and mixing the first mixed solution and the second mixed solution uniformly at the temperature of 50-80 ℃, shearing, emulsifying, homogenizing, spray-drying, cooling, uniformly mixing with silicon dioxide, and treating by a granulator to obtain the vegetable fat powder.
2. The method for preparing a vegetable fat powder according to claim 1, wherein in the step (3), 5 to 15% by mass of beta-cyclodextrin, 1 to 2% by mass of chitosan, and 10 to 20% by mass of maltodextrin are uniformly mixed with water.
3. The method for producing a vegetable fat powder according to claim 1, wherein in the step (4), the mass ratio of the soybean protein solution to the aqueous solution is 3 to 4.
4. The method for producing a vegetable fat powder according to claim 1, wherein in the step (5), the edible vegetable oil is one or more selected from coconut oil, palm kernel oil, soybean oil, and sunflower oil.
5. The method for producing a vegetable fat powder according to claim 1, wherein the soybean lecithin is added in an amount of 1 to 2% by mass based on the edible vegetable oil in the step (5).
6. The method for preparing a vegetable fat powder according to claim 1, wherein in the step (5), the stirring rotation speed is 300 to 400r/min, and the stirring time is 20 to 30min.
7. The method for producing a vegetable fat powder according to claim 1, wherein in the step (6), the mass ratio of the first mixed solution to the second mixed solution is 4:1.
8. The method for preparing vegetable fat powder according to claim 1, wherein in the step (6), the inlet air temperature of the spray drying is 150-220 ℃, and the outlet air temperature is 50-100 ℃.
9. The method for producing a vegetable fat powder according to claim 1, wherein in the step (6), the rotation speed of the shearing is 2000 to 3000r/min, and the homogenizing pressure is 30 to 20MPa.
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Citations (7)
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| CN102396607A (en) * | 2011-07-04 | 2012-04-04 | 张燕平 | Formula of high-protein vegetable fat powder containing no hydrogenated vegetable oil |
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| CN114468097A (en) * | 2022-03-09 | 2022-05-13 | 潍坊工程职业学院 | Method for replacing sodium caseinate in non-dairy creamer special for coffee and application |
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