High-stability emulsification oil and preparation method thereof

A technology for emulsified oil and high stability, applied in the production/processing of edible oil/fat, etc., can solve the problems of affecting product quality, large changes in oil emulsification state, unsatisfactory stability, etc., to avoid fat floating, improve The effect of shelf life stability

Active Publication Date: 2013-04-10
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
[0003] Emulsified oil takes hydrogenated vegetable oil with high purity as the emulsified 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, 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

[0042] Embodiment 1: The weight of each component of this embodiment is counted as 100 grams of total amount: 20 grams of hydrogenated vegetable oil, 2.5 grams of sodium caseinate, 0.25 grams of sodium hexametaphosphate, 0.25 grams of sodium bicarbonate, molecular distillation monoglyceride 0.5 grams, 0.5 grams of diacetyl tartrate mono- and diglycerides, 20 grams of glucose syrup, and the balance is water.

[0043] The preparation method of this embodiment is as follows: preparation of water phase and oil phase → preparation of emulsified oil → homogenization → sterilization → cooling → aseptic filling. The details are as follows:

[0044] a) Water phase preparation: thoroughly mix sodium caseinate, sodium hexametaphosphate, and sodium bicarbonate, then add to hot water at 60-70°C and stir to fully dissolve.

[0045] b) Preparation of oil phase: heat hydrogenated vegetable oil to 60-70°C, add molecularly distilled monoglycerides and diacetyl tartaric acid mono-diglycerid...

Embodiment 2

[0051] Embodiment 2: The weight of each component of this embodiment is counted as total amount 100 grams: 20 grams of hydrogenated vegetable oil, 3 grams of sodium caseinate, 0.25 grams of sodium hexametaphosphate, 0.25 grams of sodium bicarbonate, molecular distillation monoglyceride 0.75 g, 0.5 g of diacetyl tartrate mono-diglyceride, 30 g of glucose syrup, and the balance is water.

[0052] The preparation method of this embodiment is the same as that of Example 1.

Embodiment 3

[0053] Embodiment 3: The weight of each component of this embodiment is counted as 100 grams of total amount: 25 grams of hydrogenated vegetable oil, 1.5 grams of sodium caseinate, 0.5 grams of sodium hexametaphosphate, 0.25 grams of sodium bicarbonate, molecular distillation monoglyceride 0.75 grams, 0.25 grams of diacetyl tartrate mono-diglycerides, 35 grams of glucose syrup, and the balance is water.

[0054] The preparation method of this embodiment is the same as that of Example 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

technical field [0001] The invention relates to an emulsified oil and a preparation method thereof, in particular to an emulsified oil with high stability and a preparation method thereof, which is mainly used as a food additive. Background technique [0002] In recent years, people's demand for instant coffee and milk tea is increasing, and at the same time, the production and sales of non-dairy creamer (liquid or solid), the main raw material of such products, are also on the rise. This instant product mainly appears in tea restaurants , coffee shops and terminal retail products, that is, consumers will consume the product in the first time, so there is no problem of shelf life when the product is in a liquid state. 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, seriously affecting product quali...

Claims

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Application Information

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Patent Type & Authority Patents(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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