Powdered oil for replacing oil packet of instant noodles and preparation method thereof

A technology of powdered oil and instant noodles, applied in the field of food science, can solve the problems of easy oxidation and rancidity of oil, high viscosity of oil, poor fluidity, etc., and achieve good solubility, good instant solubility, and good fluidity

Inactive Publication Date: 2012-11-21
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most instant noodles use liquid oil as seasoning. However, the oil in the oil-packed seasoning has a high viscosity and poor fluidity, which brings great inconvenience to the packaging and eating of the seasoning. When eating, the oil cannot be completely removed from the package. Squeeze out, which will cause waste. In addition, the oil in the oil bag is easy to oxidize and rancid

Method used

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  • Powdered oil for replacing oil packet of instant noodles and preparation method thereof
  • Powdered oil for replacing oil packet of instant noodles and preparation method thereof
  • Powdered oil for replacing oil packet of instant noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Get 100Kg soybean protein isolate and β-cyclodextrin (mass ratio 1: 1), disperse them in 750L distilled water, add 2.8Kg of monoglyceride and sucrose ester (mass ratio 1: 1), control the temperature at 50 -60°C, stir with an electric stirrer until fully dissolved, slowly add 40Kg of sesame oil and safflower oil (mass ratio 1:1), and stir evenly.

[0021] (2) The emulsion is further emulsified and homogenized, the homogenization pressure is 40Mpa, the time is 15min, the emulsion is spray-dried, the inlet air temperature is 180°C, and the outlet air temperature is 80°C to obtain powdered oil. The oil content, embedding rate and dissolution characteristics of the product are shown in Table 1.

Embodiment 2

[0023] (1) Get 100Kg soybean protein isolate and β-cyclodextrin (mass ratio 3: 2), disperse in 900L distilled water, add 2.6Kg of monoglyceride and sucrose ester (mass ratio 1: 1), control the temperature at 50 -60°C, stir with an electric stirrer until fully dissolved, slowly add 30Kg of sesame oil and safflower oil (mass ratio 1:1), and stir evenly.

[0024] (2) The emulsion is further emulsified and homogenized, the homogenization pressure is 30Mpa, the time is 20min, the emulsion is spray-dried, the inlet air temperature is 170°C, and the outlet air temperature is 75°C to obtain powdered oil. The oil content, embedding rate and dissolution characteristics of the product are shown in Table 1.

Embodiment 3

[0026] (1) Get 100Kg soybean protein isolate and β-cyclodextrin (mass ratio 3: 1), disperse them in 1100L distilled water, add 2.8Kg of monoglyceride and sucrose ester (mass ratio 1: 1), control the temperature at 50 -60°C, stir with an electric stirrer until fully dissolved, slowly add 40Kg of sesame oil and safflower oil (mass ratio 1:1), and stir evenly.

[0027] (2) The emulsion is further emulsified and homogenized, the homogenization pressure is 35Mpa, the time is 10min, the emulsion is spray-dried, the inlet air temperature is 160°C, and the outlet air temperature is 70°C to obtain powdered oil. The oil content, embedding rate and dissolution characteristics of the product are shown in Table 1.

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Abstract

The invention provides powdered oil for replacing an oil packet of instant noodles and a preparation method thereof. Commercially available soybean protein isolate (SPI) and beta-cyclodextrin (beta-CD) are used as wall materials, sesame oil and safflower oil are used as core materials, monoglyceride and sucrose ester are used as emulsifier, a spray drying process is adopted, and appropriate process parameters are selected to perform preparation. The powdered oil has the advantage that the manufactured solid powdered oil is good in liquidity and solves the problems of sticky packet phenomena of oil in the liquid oil packet and the like. The powdered oil has good dissolubility, has good solubility when the powdered oil is mixed with hot water, and can be applied to oil packets of instant noodles. Oxidation stability of the powdered oil is improved remarkably. Compared with a liquid oil packet, no antioxidant is added, the powdered oil is healthy food. Conventional devices such as a spray drying tower can be adopted for processing, the powdered oil is simple in production method, easy to operate, convenient to produce continuously and high in feasibility.

Description

technical field [0001] The invention belongs to the field of food science, and in particular relates to a powdered oil for replacing instant noodle oil packs and a preparation method thereof. Background technique [0002] The use of microencapsulation technology to embed edible oils can strengthen the protection of easily oxidized components in oils, enhance the stability of oils, and extend the shelf life; and through the microencapsulation process, the dispersibility of oils and the solubility of water are improved. , emulsifying ability are significantly enhanced. Therefore, microencapsulated fats and oils can be widely used in the food processing industry, such as instant oatmeal, instant coffee, and convenience foods, and have broad development prospects and huge market potential. [0003] At present, most instant noodles use liquid oil as seasoning. However, the oil in the oil-packed seasoning has a high viscosity and poor fluidity, which brings great inconvenience to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 田少君张学鹏李海旺朱玲王洪杰刘培成卢静谢怡斐
Owner HENAN UNIVERSITY OF TECHNOLOGY
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