CN117598369B - Natural yellow oil embedding powder and preparation method thereof - Google Patents
Natural yellow oil embedding powder and preparation method thereof Download PDFInfo
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Abstract
The application relates to natural yellow oil embedding powder and a preparation method thereof. Step 1: weighing yellow butter and water, mixing, stirring to emulsify, heating, adding lipase, performing enzymolysis, and standing to obtain butter zymolyte; weighing whey powder, maltodextrin, porous starch and water, mixing, and stirring to obtain a water mixture; step 2: adding rosemary extract into butter zymolyte, and uniformly mixing to obtain an oil mixture; step 3: adding the water mixture into the oil mixture, uniformly mixing, and homogenizing to obtain a homogenized solution; step 4: spray drying the homogeneous solution, cooling, and sieving to obtain natural oil embedding powder. The embedded powder prepared by carrying out enzymolysis on natural yellow cream, mixing with rosemary extract, mixing with whey powder, maltodextrin, porous starch and water to obtain a water mixture, emulsifying, homogenizing, spray drying and the like is used for food, and has good taste, fragrance, flavor and nutritional value.
Description
Technical Field
The application relates to the field of food processing, in particular to natural yellow oil embedding powder and a preparation method thereof.
Background
The natural butter is semi-solid grease which is separated from milk and is formed after pasteurization and freezing, has rich milk fragrance and butter fragrance, is natural animal grease with rich nutritive value, and is widely applied to baked food, solid beverage, various drinks and seasonings, but because the natural butter needs to be frozen for storage and cold chain transportation, the natural butter needs to be thawed and the like in the using process, and is more complicated.
Therefore, instead of butter, butter powder is a white to creamy powder product obtained by mixing high-purity butter and high-quality maltodextrin materials and spray-drying, and in most cases, butter powder is prepared by removing water from standard portions of butter. This process does not affect the butter fat content, since the fat is naturally not melted in water. The dehydrated final product is a multipurpose powder which can be used in different food preparations. It is difficult to mix the butter with other dry materials such as flour, soda ash, baking powder and salt. The butter powder is easy to be fully mixed with flour and the like, and has higher nutrition.
At present, in the production engineering of butter powder, antioxidants such as tea polyphenol are usually added, or butter essence is added into vegetable oil or hydrogenated vegetable oil for blending, and then maltodextrin raw materials are used for mixing and spray drying are carried out to form the butter powder. The butter powder obtained by the method has a flavor and nutrition far different from those of natural butter, and the taste is affected by adding antioxidant of tea polyphenols. Further research is therefore required.
Disclosure of Invention
In order to obtain butter powder with good taste and flavor, a natural butter embedding powder and a preparation method thereof are provided.
In a first aspect, the application provides a preparation method of natural yellow oil embedding powder, which comprises the following steps:
step 1: weighing butter and water according to parts by weight, mixing, stirring to emulsify, heating to 48-55 ℃, adding lipase, performing enzymolysis for 2-5h, and standing for 2-3h to obtain butter zymolyte; weighing whey powder, maltodextrin, porous starch and water, mixing, stirring until the whey powder, the maltodextrin, the porous starch and the water are completely dissolved, and reducing the stirring speed to stir for 20-50min to obtain a water mixture;
step 2: adding rosemary extract into the butter zymolyte obtained in the step 1 according to parts by weight, and uniformly mixing to obtain an oil mixture;
Step 3: adding all the water item mixtures obtained in the step 1 into all the oil item mixtures obtained in the step 2, uniformly mixing to obtain emulsion, and homogenizing to obtain homogenized liquid;
step 4: spray drying the homogeneous solution, cooling, and sieving to obtain natural oil embedding powder.
In the process, natural butter is mixed with water, and then lipase is adopted for enzymolysis, specific medium-chain and short-chain fatty acids are decomposed through the catalysis of the lipase in the process, and the aroma and flavor substances of the natural butter are improved through the oxidization in the reaction process, so that the aroma, nutrition, taste and the like of the embedded powder of the natural butter can be stimulated to a greater extent.
After the whey powder, the maltodextrin, the porous starch and the water are mixed, the whey powder and the maltodextrin have the seasoning function, and the maltodextrin and the porous starch have the functions of thickening, adhering and the like, so that the formed water mixture is easy to coat the oil mixture, and the natural yellow oil embedding powder is formed through the processes of homogenizing, spray drying, cooling and the like. The natural butter embedded powder has moderate sweet taste, and is rich in fragrance of natural butter, high nutritive value and taste. When used in food, the seasoning has better seasoning effect, and has better taste, fragrance and the like.
Compared with butter essence prepared by adding antioxidants such as tea polyphenol or vegetable oil, the butter essence has higher nutritive value, fragrance, taste and the like.
Preferably, the butter in the step 1 is 75-85 parts, the water is 20-25 parts, and the lipase is 0.1-0.5 part.
The raw materials are preferably selected in the application, in the dosage proportion, the natural butter is subjected to better enzymolysis, and after decomposition and reaction, the natural butter is fully mixed with a natural butter embedding powder raw material system, and after spray drying treatment, the obtained natural butter embedding powder has better butter flavor, mouthfeel and nutritional value.
Preferably, the whey powder in the step 1 is used in an amount of 20-25 parts, maltodextrin is used in an amount of 25-30 parts, porous starch is used in an amount of 10-15 parts, and water is used in an amount of 20-30 parts.
The proportion of the raw materials can fully and uniformly mix the formed water item mixture with the oil item mixture, can further improve the mixing uniformity of the water item mixture and the oil item mixture, and simultaneously improve the coating effect of the water item mixture on butter, and plays a role in flavoring, so that the butter has better taste and flavor while being rich in higher nutritive value, and simultaneously ensures that the powder formed by the natural butter embedding powder is stable, difficult to agglomerate and easy to disperse.
Preferably, the butter zymolyte in the step 2 is used in an amount of 30-40 parts and the rosemary extract is used in an amount of 0.1-0.5 part.
The rosemary extract is a substance extracted from rosemary, and is a natural antioxidant. The rosemary extract has strong antioxidant activity, and can have obvious effects in preventing oil oxidation, keeping meat flavor and the like, so that the natural oil-in-oil embedding powder can be prevented from being oxidized too quickly, and the flavor and nutrition of the rosemary extract can be kept.
Preferably, the homogenizing pressure in the step 3 is 25-30MPa, and the homogenizing time is 1-2min.
By adopting the homogeneous pressure range, the water mixture can be ensured to be fully and uniformly mixed with the oil mixture easily, and the emulsion with uniform texture is formed.
Preferably, the air supply temperature of spray drying in the step 4 is 170-190 ℃, and the air outlet temperature is 70-80 ℃.
The spray drying condition can evaporate water in the emulsion, and the water complex coats the butter zymolyte, thereby being beneficial to forming natural butter embedding powder and ensuring the taste and the fragrance.
Preferably, the cooling condition in the step 4 has the temperature of 23-25 ℃, the humidity of 55-60% and the sieving of 50-150 meshes.
Through the cooling condition and the spray drying treatment, the food is formed into dispersed particles, is convenient to mix with raw materials such as flour and the like, and improves the nutritional value, the taste, the fragrance and the like of the food prepared from the natural yellow oil embedded powder.
Preferably, the yellow oil zymolyte in the step1 is prepared by the following steps:
Weighing 75-85 parts of yellow cream and 20-25 parts of water according to parts by weight, mixing, stirring to emulsify, heating to 48-55 ℃, adding 0.1-0.3 part of lipase, and carrying out enzymolysis for 1-2h; heating to 56-70deg.C, adding protease 0.05-0.25 parts, performing enzymolysis for 2-3 hr, stopping heating, and standing for 2-3 hr to obtain butter zymolyte.
In the process, after the yellow cream is subjected to enzymolysis by lipase, the protease is further adopted for enzymolysis, and the prepared butter enzymatic hydrolysate is mixed with a natural butter embedding powder raw material system, so that the prepared natural butter embedding powder is used in foods and has good taste, aroma and nutritional value.
Preferably, the protease is one or more of pepsin, bromelain, papain and subtilisin.
The protease with any one or more of the above components can further hydrolyze the butter, so that the prepared natural butter-embedded powder is used in food, and has good taste, fragrance and nutritional value.
Preferably, the protease is a complex protease.
Preferably, the composite protease comprises pepsin and bromelain in a weight ratio of 1: (1-3).
Preferably, the composite protease comprises pepsin and papain in a weight ratio of 1: (1-3).
Preferably, the compound protease comprises bromelain and subtilisin in a weight ratio of 1: (1-3).
Preferably, the composite protease comprises pepsin, bromelain and papain in the weight ratio of 1: (1-3): (1-2).
Preferably, the composite protease comprises pepsin, bromelain and subtilisin in a weight ratio of 1: (1-3): (1-2).
Preferably, the composite protease comprises pepsin, bromelain, papain and subtilisin in a weight ratio of 1: (1-3): (1-2): (1-2).
When the pepsin, the bromelain, the papain and the subtilisin are compounded, the synergistic effect is achieved, and the prepared natural butter embedding powder is used in food, so that the nutritional value, the taste and the fragrance of the natural butter embedding powder are further improved.
Preferably, the water mixture in step1 is prepared by the following method:
Weighing whey powder, maltodextrin, porous starch and water, mixing, stirring until completely dissolved, and stirring at reduced stirring speed for 20-50min to obtain water mixture.
In a second aspect, the application provides a natural yellow oil embedding powder, which adopts the following technical scheme:
the mesh number of the natural yellow oil embedding powder is 50-150 meshes, and the natural yellow oil embedding powder is prepared by the preparation method of the natural yellow oil embedding powder.
The natural yellow oil embedding powder with the mesh number range is easy to disperse with a raw material system of food when being used in the food, so that the natural yellow oil embedding powder has better taste and flavor.
In summary, the application has the following beneficial effects:
1. According to the application, natural butter is subjected to enzymolysis to obtain butter enzymatic hydrolysate, so that the butter enzymatic hydrolysate is rich in nutritive value, fragrance and better taste of butter, and then is mixed with rosemary extract to obtain an oil mixture, so that oxidation and the like of butter are reduced; the whey powder, maltodextrin, porous starch and water are compounded to obtain a water mixture, the water mixture is further mixed with the oil mixture uniformly to obtain emulsion, and the emulsion is further homogenized, spray-dried, cooled and sieved to obtain uniformly dispersed natural butter-in-oil embedded powder which has better butter flavor.
2. The application uses lipase and protease to carry out enzymolysis to the butter so as to fully disperse the butter, and then fully mixes the butter with the water phase mixture after reaction, and the obtained natural butter-coated powder has better taste, butter fragrance, pleasant fragrance, rich nutrition value and the like after homogenization, spray drying, cooling, sieving and the like.
Detailed Description
The present application will be described in further detail with reference to examples.
Partial sources of raw materials:
The lipase is glyceride hydrolase, and the enzyme activity is 3 ten thousand u/g of the enzyme of Guangzhou Tianjia biotechnology Co., ltd;
whey powder is preferably prepared by Sichuan Hua Tangju R biotechnology Co., ltd, and has purity of 99%;
Maltodextrin is preferably prepared by Hubei Mingtuo biotechnology limited company with purity of 99%;
the porous starch is preferably selected from the Siemens green biotechnology Co.Ltd, the purity is 99%, and the adsorption capacity is more than or equal to 75%;
The rosemary extract is preferably prepared by Anhuilin biotechnology limited company with purity of 99%;
pepsin with an enzyme activity of 5 ten thousand u/g;
bromelain, enzyme activity 10 ten thousand u/g;
papain with an enzyme activity of 10 mu/g;
Subtilisin, enzyme activity 20 ten thousand u/g;
Commercial butter powder, brand malaysia Custom Food, with a fat content of about 80%;
the butter essence is butter powder essence, and the manufacturer preferably has limited Henan Lusheng food additive and has 99 percent of purity.
Examples
Example 1
A preparation method of natural yellow oil embedding powder comprises the following steps:
Step 1: weighing 7.5kg of natural butter and 2.0kg of water, mixing in a reaction kettle, stirring at a rotating speed of 40r/min until the natural butter is fully emulsified, heating to 48 ℃, adding 0.01kg of lipase, continuing stirring, performing enzymolysis for 5 hours, stopping stirring, and standing for 3 hours to obtain butter zymolyte; weighing 2.0kg of whey powder, 2.5kg of maltodextrin, 1.0kg of porous starch and 2.0kg of water, mixing at a rotation speed of 50r/min until the whey powder, the maltodextrin and the porous starch are completely dissolved, reducing the stirring speed to 30r/min, and stirring for 20min to obtain a water mixture;
Step 2: adding 0.01kg of rosemary extract into 3kg of butter zymolyte obtained in the step 1, uniformly mixing, and obtaining an oil mixture at a rotating speed of 40 r/min;
Step 3: adding all the water item mixtures obtained in the step 1 into all the oil item mixtures obtained in the step 2, and uniformly stirring at the rotating speed of 30r/min to obtain emulsion; homogenizing in a high-pressure homogenizer under 25MPa for 2min to obtain homogenized solution;
Step 4: placing the homogenized solution into a spray dryer for spray drying, wherein the air supply temperature of the spray dryer is 170 ℃ and the air outlet temperature is 70 ℃; and cooling after drying, wherein the cooling condition is that the temperature is 23 ℃, the humidity is 55%, cooling is carried out to 25 ℃, and the natural yellow oil embedding powder is obtained through sieving with 80 meshes.
Example 2
A preparation method of natural yellow oil embedding powder comprises the following steps:
Step 1: weighing 7.5kg of natural butter and 2.0kg of water, mixing in a reaction kettle, stirring at a rotating speed of 40r/min until the natural butter is fully emulsified, heating to 50 ℃, adding 0.01kg of lipase, continuing stirring, performing enzymolysis for 4 hours, stopping stirring, and standing for 3 hours to obtain butter zymolyte; weighing 2.0kg of whey powder, 2.5kg of maltodextrin, 1.0kg of porous starch and 2.0kg of water, mixing at a rotation speed of 50r/min until the whey powder, the maltodextrin and the porous starch are completely dissolved, reducing the stirring speed to 30r/min, and stirring for 40min to obtain a water mixture;
Step 2: adding 0.01kg of rosemary extract into 3kg of butter zymolyte obtained in the step 1, uniformly mixing, and obtaining an oil mixture at a rotating speed of 40 r/min;
Step 3: adding all the water item mixtures obtained in the step 1 into all the oil item mixtures obtained in the step 2, and uniformly stirring at the rotating speed of 30r/min to obtain emulsion; homogenizing in a high-pressure homogenizer under 28MPa for 1.5min to obtain homogenized solution;
Step 4: placing the homogenized solution into a spray dryer for spray drying, wherein the air supply temperature of the spray dryer is 180 ℃ and the air outlet temperature is 75 ℃; and cooling after drying, wherein the cooling condition is that the temperature is 24 ℃, the humidity is 58%, cooling is carried out to 25 ℃, and sieving is carried out to obtain the natural yellow oil embedding powder.
Example 3
A preparation method of natural yellow oil embedding powder comprises the following steps:
step 1: weighing 7.5kg of natural butter and 2.0kg of water, mixing in a reaction kettle, stirring at a rotating speed of 40r/min until the natural butter is fully emulsified, heating to 55 ℃, adding 0.01kg of lipase, continuing stirring, carrying out enzymolysis for 3 hours, stopping stirring, and standing for 2 hours to obtain butter zymolyte; weighing 2.0kg of whey powder, 2.5kg of maltodextrin, 1.0kg of porous starch and 2.0kg of water, mixing at a rotation speed of 50r/min until the whey powder, the maltodextrin and the porous starch are completely dissolved, reducing the stirring speed to 30r/min, and stirring for 50min to obtain a water mixture;
Step 2: adding 0.01kg of rosemary extract into 3kg of butter zymolyte obtained in the step 1, uniformly mixing, and obtaining an oil mixture at a rotating speed of 40 r/min;
step 3: adding all the water item mixtures obtained in the step 1 into all the oil item mixtures obtained in the step 2, and uniformly stirring at the rotating speed of 30r/min to obtain emulsion; homogenizing in a high-pressure homogenizer under 30MPa for 1min to obtain homogenized solution;
Step 4: placing the homogenized solution into a spray dryer for spray drying, wherein the air supply temperature of the spray dryer is 190 ℃, and the air outlet temperature is 80 ℃; and cooling after drying, wherein the cooling condition is that the temperature is 25 ℃, the humidity is 60%, cooling is carried out to 25 ℃, and sieving is carried out to 80 meshes, so as to obtain the natural yellow oil embedding powder.
Example 4
Example 4 differs from example 2 in that: the amount of butter in step 1 was 8kg, the amount of water was 2.3kg, and the amount of lipase was 0.03kg. The amount of whey powder in step 1 was 2.3kg, maltodextrin was 2.8kg, porous starch was 1.2kg, and water was 2.5kg. 3.5kg of butter zymolyte and 0.3kg of rosemary extract in the step 2.
Example 5
Example 5 differs from example 2 in that: the amount of butter in step 1 was 8.5kg, the amount of water was 2.5kg, and the amount of lipase was 0.05kg. The amount of whey powder in step 1 was 2.5kg, maltodextrin was 3.0kg, porous starch was 1.5kg, and water was 3.0kg. The amount of butter zymolyte in step 2 is 4.0kg, and the amount of herba Rosmarini officinalis extract is 0.5kg.
Example 6
Example 6 differs from example 4 in that: the preparation method of the butter enzymatic hydrolysate in the step 1 is different and specifically comprises the following steps: weighing 8kg of natural butter and 2.3kg of water, mixing in a reaction kettle, stirring at a rotating speed of 40r/min until the natural butter is fully emulsified, heating to 50 ℃, adding 0.02kg of lipase, and performing enzymolysis for 1.5h; heating to 60deg.C, adding protease (papain) 0.01kg, performing enzymolysis for 2 hr, stopping heating and stirring, and standing for 3 hr to obtain butter zymolyte.
Example 7
Example 7 differs from example 4 in that: the preparation method of the butter enzymatic hydrolysate in the step 1 is different and specifically comprises the following steps: weighing 8kg of natural butter and 2.3kg of water, mixing in a reaction kettle, stirring at a rotation speed of 40r/min until the natural butter is fully emulsified, heating to 50deg.C, adding 0.02kg of protease (papain), and performing enzymolysis for 1.5h; heating to 56 ℃, adding 0.01kg of lipase, carrying out enzymolysis for 2 hours, stopping heating and stirring, and standing for 3 hours to obtain butter enzymatic hydrolysate.
Example 8
Example 8 differs from example 4 in that: the preparation method of the butter enzymatic hydrolysate in the step 1 is different and specifically comprises the following steps: weighing 8kg of natural butter and 2.3kg of water, mixing in a reaction kettle, stirring at a rotating speed of 40r/min until the natural butter is fully emulsified, heating to 50 ℃, adding 0.02kg of protease (papain) and.01 kg of lipase, performing enzymolysis for 3.5h, stopping heating and stirring, and standing for 3h to obtain butter zymolyte.
Example 9
Example 9 differs from example 6 in that: the protease is compound protease, and the weight (kg) ratio of the compound protease to the bromelain is 1:2, weighing and mixing.
Example 10
Example 10 differs from example 9 in that: the weight (kg) ratio of the composite protease to the pepsin to the spinach papain is 1:2, weighing and mixing.
Example 11
Example 11 differs from example 9 in that: the ratio of bromelain to subtilisin by weight (kg) of the complex protease is 1:2, weighing and mixing.
Example 12
Example 12 differs from example 9 in that: the composite protease comprises pepsin, bromelain and papain according to the weight (kg) ratio of 1:2:2, weighing and mixing.
Example 13
Example 13 differs from example 9 in that: the composite protease comprises pepsin, bromelain and subtilisin according to the weight (kg) ratio of 1:2:2, weighing and mixing.
Example 14
Example 14 differs from example 9 in that: the composite protease comprises pepsin, bromelain, papain and subtilisin according to the weight (kg) ratio of 1:2:2:1, weighing and mixing.
Comparative example
Comparative example 1
Comparative example 1 differs from example 1 in that: in the step 1, no enzymolysis process is adopted, and the specific preparation process is as follows:
Step 1: weighing 7.5kg of natural butter and 2.0kg of water, mixing in a reaction kettle, and stirring at a rotation speed of 40r/min until the natural butter is fully emulsified to obtain a compound; weighing 2.0kg of whey powder, 2.5kg of maltodextrin, 1.0kg of porous starch and 2.0kg of water, mixing at a rotation speed of 50r/min until the whey powder, the maltodextrin and the porous starch are completely dissolved, reducing the stirring speed to 30r/min, and stirring for 20min to obtain a water mixture;
Step 2: adding 0.01kg of rosemary extract into 3kg of the compound obtained in the step 1, uniformly mixing, and obtaining an oil mixture at a rotating speed of 40 r/min;
Step 3: adding all the water item mixtures obtained in the step 1 into all the oil item mixtures obtained in the step 2, and uniformly stirring at the rotating speed of 30r/min to obtain emulsion; homogenizing in a high-pressure homogenizer under 25MPa for 2min to obtain homogenized solution;
Step 4: placing the homogenized solution into a spray dryer for spray drying, wherein the air supply temperature of the spray dryer is 170 ℃ and the air outlet temperature is 70 ℃; and cooling after drying, wherein the cooling condition is that the temperature is 23 ℃, the humidity is 55%, cooling is carried out to 25 ℃, and the natural yellow oil embedding powder is obtained through sieving with 80 meshes.
Comparative example 2
Comparative example 2 is different from example 1 in that: the rosemary extract in step2 was replaced equally with tea polyphenols.
Comparative example 3
Comparative example 3 is different from example 1 in that: the enzymolysis temperature in the step 1 is 60 ℃ and the enzymolysis time is 1h.
Comparative example 4
Comparative example 4 differs from example 1 in that: the butter is replaced with egg yolk oil in equal amount.
Comparative example 5
Comparative example 5 is different from example 1 in that: the whey powder was replaced with maltodextrin in equal amounts.
Comparative example 6
Comparative example 6 differs from example 1 in that: the natural butter embedding powder is commercially available butter powder.
Performance test
Detection method/test method
The natural yellow oil-coated powders obtained in examples 1 to 14 and comparative examples 1 to 6 were subjected to the following experimental tests.
Stability (one)
The natural yellow oil-coated powders of examples 1 to 14 and comparative examples 1 to 6 were placed in an environment having a humidity of 66% and a temperature of 30℃for 3 days, and the occurrence of caking was observed.
(II) taste, fragrance, etc. tests
10G of the natural yellow oil-coated powder of examples 1 to 14 and comparative examples 1 to 6 was uniformly mixed with 200g of mashed potato, put into a mold, and steamed at 100℃for 10 minutes to obtain a plurality of potato cakes, and evaluated for the following flavor, taste, and the like.
Blank 1 is potato cake without natural yellow oil embedding powder.
Blank 2 differs from the above in that the natural butter embedding powder is butter essence.
Evaluation was performed by the following method, and the potato cakes of the blank group 2 were compared.
Fragrance scoring criteria:
1. the fragrant and sweet flavor is 10 minutes;
2. intense sweet fragrance is 8 minutes;
3. a bland sweet scent of 6 minutes;
4. Light sweet fragrance is 4 minutes;
5. no sweet flavor 2 points;
Taste scoring criteria:
1. Sweet but not greasy 10 minutes;
2. the sweet taste is lighter, but not greasy 8 minutes;
3. sweet taste is just 6 minutes, but some of sweet taste is oily;
4. Very sweet and greasy 4 minutes.
The above invited 10 persons (15-20 years old, general men and women), 10 persons (21-30 years old, half of men and women), 10 persons (31-50 years old, half of men and women) tasted separately, scored, averaged and recorded in table 1;
table 1 Experimental data obtained for examples 1-14 and comparative examples 1-6
As can be seen from the combination of example 1 and comparative example 1 and Table 1, the taste score and aroma score of example 1 are higher than those of comparative example 1, which shows that the yellow butter has better taste, nutritive value and aroma and taste after enzymolysis.
As can be seen from comparative examples 1 and 2 in combination with table 1, the taste score and the aroma score of example 1 are higher than those of comparative example 2, which indicates that the rosemary extract adopted by the application is not only natural as an antioxidant, but also the natural butter embedding powder prepared by the application is used in food, and has better taste and aroma.
As can be seen from comparative examples 1 and 3 in combination with table 1, the taste score and the aroma score of example 1 are higher than those of comparative example 3, which indicates that the range of enzymolysis conditions adopted by the application has better enzymolysis effect, so that the prepared natural yellow oil embedded powder is used in food and has better taste and aroma.
As can be seen from comparative examples 1 and 4, the taste score and the flavor score of comparative example 4 are both significantly lower than those of example 1, which indicates that the natural butter-coated powder prepared by the process of enzymolysis of butter and the like is used in foods and has better taste, flavor and nutritional value.
As can be seen from comparative examples 1 and 5, the taste score and the flavor score of comparative example 5 are significantly lower than those of example 1, which means that the whey powder, maltodextrin and porous starch of the present application are compounded to achieve a better embedding effect, and the prepared natural butter embedding powder is used in food, and has better taste, flavor and nutritional value.
As can be seen from comparative examples 1 and 6, comparative example 6 has significantly lower taste and flavor scores than example 1, indicating that the natural oil-in-oil coating powder prepared by the present application has better taste and flavor when used in food.
As can be seen from the comparison of the example 1 and the blank 2, the taste score and the fragrance score of the blank 2 are obviously lower than those of the example 1, which shows that the natural butter-embedded powder prepared by the application is used in foods and has better taste and fragrance.
As can be seen from comparative examples 4 and 6, examples 6-14 have a higher taste score and a higher flavor score than example 4, which means that protease and lipase are added to perform the combined action to make the butter fully hydrolyze and react, so that the prepared natural butter-embedded powder is used in food and has better taste and flavor.
As can be seen from comparative examples 6 and examples 7-8, examples 7-8 have lower taste scores and flavor scores than example 6, which indicates that the natural butter embedded powder prepared by the method of the application has better taste and flavor when being used in foods by adding lipase for enzymolysis and then protease for enzymolysis.
Comparing examples 6 and examples 9-14, examples 9-14 have a higher taste score and a higher flavor score than example 6, indicating that when pepsin, bromelain, papain and subtilisin are compounded, they act synergistically to allow the butter to hydrolyze and react sufficiently, so that the prepared natural butter-coated powder has a better taste and flavor for use in foods.
The present embodiment is only for explanation of the present application and is not to be construed as limiting the present application, and modifications to the present embodiment, which may not creatively contribute to the present application as required by those skilled in the art after reading the present specification, are all protected by patent laws within the scope of claims of the present application.
Claims (5)
1. The preparation method of the natural yellow oil embedding powder is characterized by comprising the following steps of:
Step 1: weighing 75-85 parts of yellow cream and 20-25 parts of water according to parts by weight, mixing, stirring to emulsify, heating to 48-55 ℃, adding 0.1-0.3 part of lipase, and carrying out enzymolysis for 1-2h; heating to 56-70deg.C, adding 0.05-0.25 part protease, performing enzymolysis for 2-3 hr, stopping heating, and standing for 2-3 hr to obtain butter zymolyte; weighing whey powder, maltodextrin, porous starch and water, mixing, stirring until the whey powder, the maltodextrin, the porous starch and the water are completely dissolved, and reducing the stirring speed to stir for 20-50min to obtain a water phase mixture;
Step 2: weighing rosemary extract according to parts by weight, adding the rosemary extract into the butter zymolyte obtained in the step1, and uniformly mixing to obtain an oil phase mixture;
Step 3: adding all the water phase mixtures obtained in the step 1 into all the oil phase mixtures obtained in the step 2, uniformly mixing to obtain emulsion, and homogenizing to obtain homogenized liquid;
step 4: spray drying the homogeneous solution, cooling, and sieving to obtain natural oil embedding powder;
the whey powder in the step 1 is 20-25 parts, maltodextrin is 25-30 parts, porous starch is 10-15 parts and water is 20-30 parts;
30-40 parts of butter zymolyte and 0.1-0.5 part of rosemary extract in the step 2;
The protease is compound protease;
The composite protease comprises pepsin and bromelain in a weight ratio of 1: (1-3), or the composite protease is prepared from pepsin and papain in a weight part ratio of 1: (1-3); or the compound protease is prepared from bromelain and subtilisin in a weight ratio of 1: (1-3); or the composite protease is prepared from pepsin, bromelain and papain in the weight ratio of 1: (1-3): (1-2); or the composite protease is prepared from pepsin, bromelain and subtilisin in a weight ratio of 1: (1-3): (1-2); or the composite protease is prepared from pepsin, bromelain, papain and subtilisin in a weight ratio of 1: (1-3): (1-2): (1-2).
2. The method for preparing the natural-oil embedding powder according to claim 1, which is characterized in that: the homogenizing pressure in the step 3 is 25-30MPa, and the homogenizing time is 1-2min.
3. The method for preparing the natural-oil embedding powder according to claim 1, which is characterized in that: and in the step 4, the air supply temperature of spray drying is 170-190 ℃, and the air outlet temperature is 70-80 ℃.
4. The method for preparing the natural-oil embedding powder according to claim 1, which is characterized in that: the cooling condition in the step 4 is that the temperature is 23-25 ℃, the humidity is 55-60%, and the screen is 50-150 meshes.
5. A natural-oil-coated powder having a mesh number of 50 to 150, characterized in that the natural-oil-coated powder is prepared by the method for preparing a natural-oil-coated powder according to any one of claims 1 to 4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202311718561.0A CN117598369B (en) | 2023-12-14 | Natural yellow oil embedding powder and preparation method thereof |
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| CN202311718561.0A CN117598369B (en) | 2023-12-14 | Natural yellow oil embedding powder and preparation method thereof |
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| CN104286786A (en) * | 2013-07-15 | 2015-01-21 | Dmk德意志牛奶股份有限公司 | Spreadable compositions comprising herbs |
| CN104957579A (en) * | 2015-06-01 | 2015-10-07 | 仲恺农业工程学院 | Preparation method of natural milk-flavored base material |
| CN112655772A (en) * | 2020-12-17 | 2021-04-16 | 东北农业大学 | Preparation method of microencapsulated powder butter |
| CN115226777A (en) * | 2022-07-13 | 2022-10-25 | 无锡沃莱特生物新材料科技有限公司 | Preparation method of microcapsule powder butter with porous starch as carrier |
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286786A (en) * | 2013-07-15 | 2015-01-21 | Dmk德意志牛奶股份有限公司 | Spreadable compositions comprising herbs |
| CN104957579A (en) * | 2015-06-01 | 2015-10-07 | 仲恺农业工程学院 | Preparation method of natural milk-flavored base material |
| CN112655772A (en) * | 2020-12-17 | 2021-04-16 | 东北农业大学 | Preparation method of microencapsulated powder butter |
| CN115226777A (en) * | 2022-07-13 | 2022-10-25 | 无锡沃莱特生物新材料科技有限公司 | Preparation method of microcapsule powder butter with porous starch as carrier |
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