Zero-trans fatty acid non-dairy creamer and preparation method thereof

A fatty acid and zero-trans technology, applied in the field of non-dairy creamer, can solve the problems of increasing cerebral vascular diseases, vascular sclerosis, non-compliance, etc., and achieve the effect of easy operation, good taste and simple preparation process

Inactive Publication Date: 2012-10-03
杭州博多工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional non-dairy creamer is made of hydrogenated vegetable oil. Hydrogenated vegetable oil contains a large amount of trans fatty acid. The content of trans fatty acid in non-dairy creamer is mostly about 15-50%. Because trans fatty acid can induce arteriosclerosis and increase cerebral vascular disease, General Rules on Nutrition Labeling of Prepackaged Foods Not Conforming to National Food Safety Standards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] Its preparation method comprises the following steps:

[0028] 1) According to the feeding amount, heat the vegetable oil to 65-75°C, the preferred temperature is 70°C, add mono-diglyceride and sodium stearoyl lactylate in sequence, stir and dissolve, and then emulsify to obtain oil. The emulsification time is 25- 35 minutes, the emulsification temperature is 70-82°C, preferably the emulsification time is 28-32 minutes, and the emulsification temperature is 80°C;

[0029] 2) According to the feeding amount, heat the water to 70-80°C, mix and stir the glucose syrup, dipotassium hydrogen phosphate, and sodium caseinate in turn to dissolve the feed liquid. According to the feeding amount, mix the glucose syrup, dipotassium hydrogen phosphate, Sodium caseinate is mixed and stirred to make it dissolve to obtain a feed liquid;

[0030] 3) Put the grease in step 1) and the processed material liquid in step 2) into the comprehensive pot for high-speed shearing, the shearing ti...

Embodiment 1

[0034] Embodiment 1: a kind of non-trans fatty acid non-dairy creamer, is made up of the following components by weight percentage: vegetable oil 22% sodium caseinate 3.5% mono-diglyceride 1.5% sodium stearoyl lactylate 1% dipotassium hydrogen phosphate 1.2 % Silicon Dioxide 0.5% Glucose Syrup 70.3%.

[0035] The preparation process is as follows: according to the above-mentioned dosage, heat the vegetable oil to 65°C, add mono-diglyceride and sodium stearoyl lactylate, stir and dissolve for emulsification, the emulsification time is 25 minutes, and the temperature is controlled at 70°C to obtain the oil; heat the water to Stir and dissolve the glucose syrup, dipotassium hydrogen phosphate and sodium caseinate at 70°C, put them together with the above-mentioned oil into the comprehensive pot and shear at high speed for 30 minutes. The pressure is 18MPa, after homogenization treatment, the material liquid is injected into the spray tower with a high-pressure pump, and the high ...

Embodiment 2

[0036] Embodiment 2: A kind of non-trans fatty acid non-dairy creamer, is made up of the following components by weight percentage: Vegetable oil 32% Sodium caseinate 2.2% Mono-diglyceride 0.8% Sodium stearoyl lactylate 1% Dipotassium hydrogen phosphate 1.2% % Silica 0.25% Glucose Syrup 62.55%. The preparation method is the same as in Example 1, wherein the vegetable oil is heated to 75°C, the emulsification time is 30 minutes, the control temperature is 70°C, the water heating temperature is 80°C, high-speed shearing is 20 minutes, and the homogenization pressure is 15MPa, the obtained non-dairy creamer The product has a particle size of 60 mesh.

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PUM

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Abstract

The invention relates to a zero-trans fatty acid non-dairy creamer and a preparation method thereof, and belongs to the technical field of non-dairy creamers. The zero-trans fatty acid non-dairy creamer consists of the following components in percentage by weight: 22 to 32 percent of vegetable oil and fat, 2.2 to 3.5 percent of sodium caseinate, 0.8 to 1.5 percent of mono-and diglycerides, 0.5 to 1 percent of stearoyl sodium lactate, 1.2 to 1.5 percent of dipotassium phosphate, 0.25 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The preparation method comprises the following steps of: heating, dissolving, mixing, shearing at high temperature, homogenizing, spray-drying and packaging to obtain the zero-trans fatty acid non-dairy creamer. The preparation process is simple and easy to operate; and the obtained non-dairy creamer is high in nutritional performance, good in mouthfeel, fragrant and smooth, does not contain trans fatty acid, meets the consumption demand of health and nutrition at present, and is particularly suitable to be drunk by old people, overweight people, patients who suffer from diabetes and consumers. The zero-trans fatty acid non-dairy creamer can be used as coffee creamers to be mixed with coffee, fruit juice, tea and the like respectively for drinking and also can be used as instant drinks independently for drinking.

Description

technical field [0001] The invention belongs to the technical field of non-dairy creamer, and in particular relates to a zero-trans fatty acid non-dairy creamer with a simple preparation method and good safety performance and a preparation method thereof. Background technique [0002] Non-dairy creamer is creamer, it has a special role in food production and processing, and it is also a modern food. Traditional non-dairy creamer is made of hydrogenated vegetable oil. Hydrogenated vegetable oil contains a large amount of trans fatty acids. The content of trans fatty acids in non-dairy creamer is mostly about 15-50%. Because trans fatty acids can induce arteriosclerosis and increase cerebral vascular diseases, General rules for nutrition labeling of prepackaged foods that do not meet the national food safety standards. Contents of the invention [0003] In view of the above-mentioned problems in the prior art, the object of the present invention is to provide a zero-tra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 郭永鹏
Owner 杭州博多工贸有限公司
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