Composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer

A technology of non-dairy creamer and its composition, which is applied in the field of non-dairy creamer and its preparation and composition of non-dairy creamer, to achieve the effects of preventing health risks, smooth taste and flavor, and reducing fat intake

Active Publication Date: 2013-10-09
北京中科邦尼国际科技有限责任公司
View PDF4 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, there is no healthy and safe non-dairy creamer with low

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Weigh raw materials according to the following weights: (grams)

[0058] Sucrose polyester 35g; palm oil 0.5g; glucose syrup 55.6g; sodium caseinate 3.5g; monoglyceride fatty glyceride 2g; diglyceride fatty glyceride 2g; sodium stearoyl lactylate 0.5g; Sodium hexametaphosphate 0.3g; essence 0.45g.

[0059] The preparation method of non-dairy creamer:

[0060] The raw materials are mixed according to the above ratio and dissolved in 500g of distilled water, homogenized, pasteurized, pasteurized usually at 75°C, sterilized for 20s, flavored, spray-dried, the product is aseptically vacuum-packed to obtain non-dairy creamer . Among them, the homogenization pressure is 20MP, the temperature is 65°C, and the number of homogenization is 2 times. And spray drying is carried out under the process conditions of feed rate 460mL / h, inlet air temperature 160°C, outlet air temperature 84°C, and spray pressure 25Mpa.

Embodiment 2

[0062] Weigh raw materials according to the following weights: (grams)

[0063] Sucrose polyester 30g; palm oil 3g; glucose syrup 58.5g; sodium caseinate 3g; monoglyceride fatty glyceride 4g; diglyceride fatty glyceride 0.1g; sodium stearoyl lactylate 0.2g; Sodium metaphosphate 0.4g; essence 0.3g.

[0064] The preparation method of non-dairy creamer:

[0065] The raw materials are mixed according to the above ratio and dissolved in 590 g of distilled water. After homogenization, pasteurization, flavoring and spray drying, the product is subjected to aseptic vacuum packaging to obtain non-dairy creamer. Among them, the homogenization pressure is 15MP, the temperature is 80°C, and the number of homogenization times is 1 time. And spray drying is carried out under the process conditions of feed rate 400mL / h, inlet air temperature 120°C, outlet air temperature 90°C, and spray pressure 20Mpa.

Embodiment 3

[0067] Weigh raw materials according to the following weights: (grams)

[0068] Sucrose polyester 10g; corn oil 15g; glucose syrup 30g; sodium caseinate 2g; monoglyceride fatty glyceride 5g; diglyceride fatty glyceride 4g; sodium stearoyl lactylate 0.1g; Sodium 0.2g; essence 0.5g.

[0069] The preparation method of non-dairy creamer:

[0070] The raw materials are mixed according to the above ratio and dissolved in 270 g of distilled water. After homogenization, pasteurization, flavoring and spray drying, the product is subjected to aseptic vacuum packaging to obtain non-dairy creamer. Among them, the homogenization pressure is 30MP, the temperature is 60°C, and the number of homogenization times is 3 times. And spray drying is carried out under the process conditions of feed rate 500mL / h, inlet air temperature 180°C, outlet air temperature 80°C, and spray pressure 30Mpa.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a composition for non-dairy creamer, non-dairy creamer as well as a preparation method and application of the non-dairy creamer. The composition comprises the following raw materials in parts by weight: 25-40 parts of sucrose polyester, 0-3 parts of vegetable oil, 30-60 parts of glucose syrup, 1.7-14 parts of emulsifying agents and 0.25-1.6 parts of thickening agents. A method for preparing the non-dairy creamer by utilizing the composition comprises the following steps of: mixing the sucrose polyester, the vegetable oil, the glucose syrup, the emulsifying agents and the thickening agents, dissolving the mixture into water, and drying the mixture after carrying out homogenizing and sterilization, so as to obtain the non-dairy creamer. The invention further discloses the application of the non-dairy creamer in coffee, milky teas, instant oatmeal, instant milk powder and ingredient bags of fast food. The sucrose polyester in the non-dairy creamer cannot be digested by a human body, so that the flavor and quality same as the flavor and quality of the non-dairy creamer prepared from hydrogenated vegetable oil can be guaranteed, and the human body can be guaranteed not to ingest excess calories and fat; the sucrose polyester does not contain trans-fatty acid, so that the health risks of the human body caused by the excessive intake of hydrogenated vegetable fat and the trans-fatty acid can be effectively prevented.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a composition for non-dairy creamer, non-dairy creamer and a preparation method and application thereof. Background technique [0002] Creamer, also known as non-dairy creamer. Because of its low cost and taste and appearance similar to milk powder, it can produce a cream-like flavor when added to food or beverages, which can better improve the taste and give the product a "milk feel". It is widely used in the food industry Beverage and snack food ingredients, such as coffee drinks, instant solid drinks, milk-containing drinks, instant milk powder, baby drinks, ice cream, instant oatmeal, fast food noodle soup, bread, biscuits, sauces, chocolate, rice flour cream, etc. [0003] Fat is not only necessary for human nutrition, but also one of the main sources of human energy. It improves the flavor, taste and aroma of food, and makes food smooth and delicate. The World H...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/03A23L29/00
Inventor 陈远
Owner 北京中科邦尼国际科技有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap