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High-stability emulsification oil and preparation method thereof

An emulsified oil and high stability technology, applied in the production/processing of edible oil/fat, etc., can solve the problems of fat floating, affecting product quality, and large changes in oil emulsification state, achieving high stability and improving shelf life Stability and the effect of preventing fat from floating

Active Publication Date: 2012-01-04
HANGZHOU WAHAHA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is also a type of instant coffee and milk tea that exist in a liquid state. The packaging forms are mainly PET, Tetra Pak and tin cans. The shelf life is 9-12 months. During the shelf life, more fat will usually float up, which seriously affects product quality. Such products are mainly tea or coffee, milk or whole milk powder. Controlling the floating of fat through emulsifiers and colloids has a certain effect, but milk fat is a very complex oil system, and the emulsification state of oil varies greatly. Bring great difficulty to process control
[0004] Emulsified oil takes hydrogenated vegetable oil with high purity as the emulsification object. Through suitable emulsification formula and efficient emulsification process, fat products with high emulsification stability can be obtained. However, the emulsified oil currently on the market here mainly refers to non-dairy creamer ( liquid or solid state), its stability cannot meet the requirements of ready-to-drink liquid products. High-stability emulsified oil can completely replace milk fat, which can adapt to the process requirements of ready-to-drink milk tea and coffee, and improve the shelf-life stability of the product. There are more choices in flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1: The weight of each component of this example is based on a total of 100 grams: 20 grams of hydrogenated vegetable oil, 2.5 grams of sodium caseinate, 0.25 grams of sodium hexametaphosphate, 0.25 grams of sodium bicarbonate, molecularly distilled monoglyceride 0.5 grams, 0.5 grams of diacetyl tartaric acid mono- and diglycerides, 20 grams of glucose syrup, and the balance is water.

[0044] The preparation method of this embodiment is: preparation of water phase and oil phase→preparation of emulsified fat→homogenization→sterilization→cooling→aseptic filling. The detailed description is as follows:

[0045] a) Water phase preparation: Mix sodium caseinate, sodium hexametaphosphate, and sodium bicarbonate thoroughly and add them to hot water at 60-70℃ and stir to dissolve them.

[0046] b) Oil phase preparation: Heat the hydrogenated vegetable oil to 60-70°C, add molecularly distilled monoglyceride and diacetyl tartaric acid mono- and diglyceride, stir and mix wel...

Embodiment 2

[0052] Example 2: The weight of each component of this example is calculated as 100 grams in total: 20 grams of hydrogenated vegetable oil, 3 grams of sodium caseinate, 0.25 grams of sodium hexametaphosphate, 0.25 grams of sodium bicarbonate, molecularly distilled monoglyceride 0.75 grams, 0.5 grams of diacetyl tartaric acid mono and diglycerides, 30 grams of glucose syrup, and the balance is water.

[0053] The preparation method of this embodiment is the same as that of embodiment 1.

Embodiment 3

[0054] Example 3: The weight of each component of this example is based on a total of 100 grams: 25 grams of hydrogenated vegetable oil, 1.5 grams of sodium caseinate, 0.5 grams of sodium hexametaphosphate, 0.25 grams of sodium bicarbonate, molecularly distilled monoglyceride 0.75 grams, 0.25 grams of diacetyl tartaric acid mono and diglycerides, 35 grams of glucose syrup, and the balance is water.

[0055] The preparation method of this embodiment is the same as that of embodiment 1.

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PUM

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Abstract

The invention relates to high-stability emulsification oil and a preparation method thereof. The invention aims at providing high-stability emulsification oil with exquisite taste, multiple selective flavors and high stability and a manufacturing method thereof, so as to achieve the purpose of improving the shelf life stability of the product. The technical scheme provided by the invention is as follows the high-stability emulsification oil is characterized by comprising the following components: glucose syrup, hydrogenated vegetable oil, sodium caseinate, sodium hexametaphosphate, sodium bicarbonate, distilled monoglycerides, diacetyl tartaric acid mono-glyceride and di-glyceride and water. The high-stability emulsification oil provided by the invention is suitable for being used in foodadditives.

Description

[0001] Technical field [0002] The invention relates to an emulsified fat and a preparation method thereof, in particular to a high-stability emulsified fat and a preparation method, and is mainly used as a food additive. Background technique [0003] In recent years, people’s demand for instant coffee and milk tea has increased. At the same time, the production and sales of non-dairy creamers (liquid or solid), the main raw material for these products, have been rising. This kind of instant products are mainly found in tea restaurants. , Coffee shops and terminal retail products, that is, consumers will consume the products in the first time, so the product does not have the problem of shelf life in the liquid state. There is also a type of instant coffee and milk tea in liquid state. The packaging forms are mainly PET, Tetra Pak and tin cans. The shelf life is 9-12 months. During the shelf life, there will usually be more fat floating, which seriously affects the product qualit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04
Inventor 王亚峰欧凯李文强高鑫冯玉红刘小杰
Owner HANGZHOU WAHAHA TECH
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