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Preparation method of vegetable fat powder

A technology of vegetable fat and vegetable oil, applied in dairy products, cream preparations, applications, etc., can solve the problems of not considering the taste and aroma factors, and achieve the effect of enhancing storage stability, reasonable price and storage stability

Active Publication Date: 2014-07-23
无锡超科食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Although CN 101869294A and CN 101856124A partially solved the problem of storage stability of specific vegetable oils, they did not take into account their taste and aroma as food additives, especially when they are used to make milk-flavored drinks, additional flavors need to be added

Method used

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  • Preparation method of vegetable fat powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 1. Emulsification and homogeneous embedding process: mix 35g of coconut oil, 0.8g of molecularly distilled monoglyceride, and 0.7g of diacetyl tartaric acid monoglyceride in an emulsification tank; G, dipotassium hydrogen phosphate 1.0g, sodium hexametaphosphate 0.7g and 22.4g water are mixed in the high-speed mixing tank; Then the material in the above-mentioned two tanks is added to 77.62g glucose syrup (DE value is 30%; and Appearance is clear and free of impurities, no smell of glucose syrup) mixed in a shear tank, homogenized (homogeneous pressure 30MPa, slurry temperature 60 ℃ during homogenization) 30min, to obtain the emulsion of vegetable fat powder;

[0044] 2. Spray-drying process: Spray-dry the emulsion obtained in 1. The feed temperature of spray-drying is 65°C, the inlet air temperature is 180°C, and the exhaust air temperature is 95°C to obtain the primary product of vegetable fat powder, and then add 0.4 g of silicon dioxide to obtain the finished vegeta...

Embodiment 2

[0047] 1. Emulsification and homogeneous embedding process: Mix 35g of palm kernel oil and 0.7 span, 0.1g of propylene glycol ester, and 0.45g of soybean lecithin in an emulsification tank; mix 5g of concentrated whey protein (protein content 70wt%), , dipotassium hydrogen phosphate 0.4g, sodium tripolyphosphate 0.5g and 22.1g water are mixed in the high-speed mixing tank; Clear and impurity-free, odorless glucose syrup) shearing and mixing in a shearing tank, homogenization (homogeneous pressure 40MPa, slurry temperature 50°C during homogenization) for 40min, to obtain the emulsion of vegetable fat powder;

[0048] 2. Spray-drying process: Spray-dry the emulsion obtained in 1. The feed temperature of spray-drying is 55°C, the inlet air temperature is 160°C, and the exhaust air temperature is 72°C to obtain the primary product of vegetable fat powder, and then add 0.4 g of sodium aluminosilicate to obtain the finished vegetable fat powder finished product of whey protein micro...

Embodiment 3

[0051] 1. Emulsification and homogeneous embedding process: Mix peanut oil 30g, palm kernel oil 10g, soybean lecithin 0.2g, distilled glyceride 0.12g, sucrose fatty acid ester 0.6g in an emulsification tank; concentrate whey protein (protein content 34wt %) 11g, sodium hexametaphosphate 0.7g, potassium dihydrogen phosphate 0.91g and 25.8g water are mixed in the high-speed mixing tank; ; and the appearance is clear and free of impurities, and the glucose syrup without peculiar smell) is sheared and mixed in a shear tank, homogenized (homogeneous pressure 20MPa, homogeneous temperature 50 ℃) for 40min, and the emulsion of vegetable fat powder is obtained;

[0052] 2. Spray-drying process: Spray-dry the emulsion obtained in 1. The feed temperature of spray-drying is 55°C, the inlet air temperature is 180°C, and the exhaust air temperature is 85°C to obtain the primary vegetable fat powder, and then add 0.4 The anticaking agent of g, obtains the vegetable fat powder finished produ...

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Abstract

The invention relates to a preparation method of vegetable fat powder. The method comprises the following steps of: (1) an emulsion homogeneous embedding process: uniformly mixing vegetable fat with emulsifying agents in an emulsion tank; uniformly mixing whey protein, moisture maintaining stabilizers and water in a high-speed mixing tank; adding mixed materials in the two tanks into a shearing tank containing glucose syrup; and carrying out homogenization to obtain the vegetable fat powder emulsion solution; and (2) a spray drying process: adding anti-caking agents into vegetable fat powder primary products obtained through emulsion solution spray drying in the step (1) to be uniformly mixed, and obtaining the vegetable fat powder finished products adopting whey protein micro capsules for embedding the vegetable fat powder. The method utilizes the whey protein micro capsule embedding technology for embedding the vegetable fat powder, the external environment is effectively isolated, the oxidation and the rancidity of the vegetable fat powder are avoided, the storage period is prolonged, meanwhile, the milk fragrance and the nutrition of the vegetable fat powder are added, and the prepared milk fragrance beverages is rich in milk flavor without additionally adding essence.

Description

technical field [0001] The invention relates to the field of food ingredients, in particular to a method for preparing vegetable fat powder using microcapsule embedding technology. Background technique [0002] Vegetable fat powder, referred to as non-dairy creamer or vegetable creamer, is widely used in baked food ingredients, cold product ingredients, candy ingredients, solid beverage ingredients, etc. The main ingredients of non-dairy creamer are hydrogenated vegetable oil, sodium caseinate, syrup, emulsifier, anti-caking agent and other raw materials. It can provide food or beverage with a flavor similar to cream. main source of . However, studies have shown that vegetable fat powder produced from semi-hydrogenated vegetable oil is often used because of its better taste, but its high trans fat content is not conducive to human health, can induce hardening of the arteries, and increase the incidence of heart disease and cerebrovascular diseases risk. [0003] CN 102125...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C13/14
Inventor 熊文珂蒋瑜张艳
Owner 无锡超科食品有限公司
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