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Acid-resistant non-dairy creamer and preparation method thereof

A technology of non-acid-resistant non-acid-resistant non-dairy creamer, applied in the field of acid-resistant non-dairy non-dairy creamer and its preparation, can solve the problems of high cost, long time-consuming, low efficiency, etc.

Active Publication Date: 2010-12-22
JIAHE FOODS IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the acid-resistant non-dairy creamer products in the prior art have problems such as high cost, low efficiency, long time consumption and poor acid resistance effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Each raw material component of Example 1 corresponding to Table 1 was weighed in turn.

[0037] (1) Dissolve starch sodium octenyl succinate with cold water and heat to 65°C to form a starch solution;

[0038] (2) Heat the partially hydrogenated vegetable oil to 65°C, add monoglyceride and sodium stearoyl lactylate, stir and mix evenly;

[0039] (3) After injecting the glucose syrup, the solution prepared in step (1) and the solution prepared in step (2) into the emulsification tank at the same time for full emulsification, inject the emulsified slurry into the homogenizer for emulsification and homogenization, after homogenization The slurry is injected into the spray drying tower for spray drying to obtain powder;

[0040] (4) Add silicon dioxide to the powder prepared in step (3) in the fluidized bed using an anticaking agent adding device, and mix evenly to obtain the acid-resistant non-dairy creamer of the present invention.

[0041] in,

[0042] In step (3), th...

Embodiment 2

[0047] Each raw material component of Example 2 corresponding to Table 1 was weighed in sequence. The method described in Example 1 is used to prepare the acid-resistant non-dairy creamer of the present invention.

Embodiment 3

[0049] Each raw material component of Example 3 corresponding to Table 1 was weighed in sequence. The method described in Example 1 is used to prepare the acid-resistant non-dairy creamer of the present invention.

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PUM

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Abstract

The invention discloses acid-resistant non-dairy creamer and a preparation method thereof, and the acid-resistant non-dairy creamer comprises the following components by weight percent: 20-35% of partially hydrogenated vegetable oil, 5-15% of starch sodium octenylsuccinate, 0.3-0.7% of monoglyceride, 0.3-0.7% of sodium stearoyl lactylate, 0.2-0.4% of silicon dioxide and the balance of glucose syrup. A product can solve the difficult problem that the non-dairy creamer in the prior art has no acid resistance, simplify the application method of the non-dairy creamer in the prior art, reduce the uncertainty of the process, reduce auxiliary supplementary materials required during applications and expand the range of the applications.

Description

technical field [0001] The invention relates to a non-dairy creamer and a preparation method thereof, in particular to an acid-resistant non-dairy creamer and a preparation method thereof. Background technique [0002] Non-dairy creamer, also known as creamer, is a new type of product with partially hydrogenated vegetable oil and casein as the main raw materials. This product has a special role in food production and processing, and it is also a modern food. [0003] Non-dairy creamer has good water solubility, multi-emulsion and multi-dispersion, and forms a uniform milky liquid in water. Non-dairy creamer can improve the internal structure of food, increase flavor and fat, delicate taste, smooth and thick, so it is also a good companion for coffee products. It can be used in instant oatmeal, cakes, biscuits, etc., which can make the cake structure fine and improve its elasticity. It can improve the crispness of biscuits and prevent oil leakage. [0004] Non-dairy creame...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 柳新荣
Owner JIAHE FOODS IND CO LTD
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