Preparation method of acid-tolerant non-dairy creamer

A technology of vegetable fat powder and acid-resistant type, applied in the field of preparation of acid-resistant vegetable fat powder, can solve the problems of limited application of vegetable fat powder, stratified precipitation, difficult to dissolve, etc., and achieves good low temperature dissolution effect, short production cycle, seasonality stable effect

Inactive Publication Date: 2013-10-23
SHANDONG TIANJIAO BIOLOGICAL TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] An important defect of ordinary non-dairy creamer is that when it is added to acidic beverages, it will be difficult to dissolve, or stratification and precipitation will occur within a short time after dissolution, so that most of the non-dairy creamer and condensed lumps of fat will float on the surface of the beverage , this defect greatly limits the application of non-dairy creamer in cold drinks

Method used

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  • Preparation method of acid-tolerant non-dairy creamer

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Effect test

Embodiment 1

[0024] (1) Preparation of the oil phase: Weigh 280kg of hydrogenated coconut oil stripped of the carton and inner film, put it into the oil pot, open the steam valve to heat to melt, and close the valve when the temperature reaches 70°C. Add 5 kg of monoglyceride fatty acid ester and 0.5 kg of sodium stearoyl lactylate, and stir for 20 minutes for later use.

[0025] (2) Preparation of water phase: Pour 5kg of sodium caseinate, 5kg of dipotassium hydrogen phosphate, and 2kg of sodium tripolyphosphate into a certain amount of ion-free water, stir at high speed, and after fully dissolved, pass through a colloid mill to make it uniform. become a paste.

[0026] (3) Mixing and shearing: First put 600kg (dry basis) of maltodextrin into the mixing tank, then put the paste liquid in step 2 and keep stirring, after a certain period of time, add the oil phase in step 1, Keep stirring to keep the temperature of the material liquid at 60-70°C, and then use high-speed shearing for 15 min...

Embodiment 2

[0031] (1) Preparation of the oil phase: Weigh 300kg of hydrogenated coconut oil stripped of the carton and inner film, put it into the oil pot, open the steam valve to heat to melt, and close the valve when the temperature reaches 70°C. Add 10 kg of monoglyceride fatty acid ester and 1 kg of sodium stearoyl lactylate, and stir for 20 minutes for later use.

[0032] (2) Preparation of water phase: Pour 10kg of sodium caseinate, 11kg of dipotassium hydrogen phosphate, and 3kg of sodium tripolyphosphate into a certain amount of ion-free water, stir at high speed, and after fully dissolved, pass through a colloid mill to make it uniform. become a paste.

[0033] (3) Mixing and shearing: first put 649kg (dry basis) of maltodextrin into the mixing tank, then put the paste liquid in step 2 and keep stirring, after a certain period of time, add the oil phase in step 1, Keep stirring to keep the temperature of the material liquid at 60-70°C, and then use high-speed shearing for 15 mi...

Embodiment 3

[0038] (1) Preparation of the oil phase: Weigh 320kg of hydrogenated coconut oil stripped of the carton and inner film, put it into the oil pot, open the steam valve to heat to melt, and close the valve when the temperature reaches 70°C. Add 15 kg of monoglyceride fatty acid ester and 1.5 kg of sodium stearoyl lactylate, and stir for 20 minutes for later use.

[0039] (2) Preparation of water phase: Pour 15kg of sodium caseinate, 15kg of dipotassium hydrogen phosphate, and 4kg of sodium tripolyphosphate into a certain amount of ion-free water, stir at high speed, and after fully dissolved, pass through a colloid mill to make it uniform. become a paste.

[0040] (3) Mixing and shearing: First put 650kg (dry basis) of maltodextrin into the mixing tank, then put the paste liquid in step 2 and keep stirring, after a certain period of time, add the oil phase in step 1, Keep stirring to keep the temperature of the material liquid at 60-70°C, and then use high-speed shearing for 15 ...

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Abstract

The invention belongs to the technical field of non-dairy creamer production, and especially relates to a preparation method of an acid-tolerant non-dairy creamer. By taking hydrogenated coconut oil, sodium caseinate and maltodextrin as raw materials, the preparation method of the acid-tolerant non-dairy creamer mainly comprises the following steps: placing the hydrogenated coconut oil into a carburetion pot to dissolve, adding fatty acid monoglyceride and sodium stearoyl lactylate into the carburetion pot, stirring uniformly to obtain an oil phase; pouring sodium caseinate, dipotassium hydrogen phosphate and sodium tripolyphosphate into deionized water, stirring and homogenizing by a colloid mill to form a pasty fluid; placing maltodextrin in a blending tank, successively adding into the pasty fluid and the oil phase, stirring uniformly and shearing at a high speed; and homogenizing the material fluid, pumping into a drying column and performing spray drying to obtain a finished product. The preparation method is simple in technology, short in production period, stable in seasonality of product properties, good in low-temperature dissolving effect, and easy to dissolve in an acidic solution; and the preparation method helps to effectively expand application fields of the non-dairy creamer, and to develop a new food source for cold food and cold beverage industries.

Description

technical field [0001] The invention relates to the technical field of non-dairy creamer production, in particular to a method for preparing acid-resistant non-dairy creamer. Background technique [0002] Non-dairy creamer, also known as creamer, has a special role in food production and processing, and is also a modern food. Non-dairy creamer has good water solubility, multi-emulsion and multi-dispersion, and forms a uniform milky liquid in water. Non-dairy creamer can improve the internal structure of food, increase flavor and fat, delicate taste, smooth and thick, so it is sometimes a good partner of coffee products, and can also be used for instant oatmeal, cakes and biscuits, etc. The biscuit improves crispness and is not easy to leak oil. [0003] Non-dairy creamer has good instant solubility, flavored with flavor similar to milk, and can replace milk powder or reduce the amount of milk used in food processing, thereby reducing production costs while maintaining stab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 李海领李子来胡树刚李明刚
Owner SHANDONG TIANJIAO BIOLOGICAL TECH
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