Preparation methods of natural plant cream powder and natural animal and plant cream powder

A cream powder, natural plant technology, applied in the production/processing of edible oil/fat, etc., can solve the problems of affecting human health and low practical value, and achieve the effects of low price of raw materials, convenient transportation and simple operation steps

Active Publication Date: 2014-03-19
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the patent 87100870 provides a cream preparation method that does not produce trans fatty acids, the cream contains a large amount of saturated fatty acids, and excessive intake of saturated fatty acids can cause diseases such as arteriosclerosis and coronary heart disease, affecting human health, and has little practical value. high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing natural plant cream powder includes the following steps:

[0031] 1) Select walnut kernels, rapeseed, sesame, linseed, soybean, sunflower seeds, almonds and peanuts that are free of insects and mildew at a mass ratio of 6%, 25%, 23%, 8%, 12%, 14 %, 5%, and 7% are mixed as raw materials to effectively control the content of saturated fatty acids and balance nutrition; put the raw materials in a horizontal softening pot and steam at 65°C for 15 minutes to soften, sterilize, and inactivate lipase, so that the nutrients are not Destroyed; then use the conveyor to send into the high-level mixing tank, add 4 times the weight of the raw material, 60℃ water, stir evenly, put it into the colloid mill to obtain an emulsion with a particle size of 2-5μm;

[0032] 2) Add any ratio mixture of sodium tripolyphosphate, lecithin and sodium caseinate or any ratio mixture of glycerol monostearate and sucrose monofatty acid ester, accounting for 0.1% by mass of the emuls...

Embodiment 2

[0040] A method for preparing natural plant cream powder includes the following steps:

[0041] 1) Use peanut kernels, pine seeds, flax seeds, walnut kernels, rapeseeds, sesame seeds and soybeans that are free from insects and mildew to 15%, 10%, 5%, 10%, 30%, 15% by mass And 15% mixed as raw materials, effectively control the content of saturated fatty acids, and balance nutrition; put the raw materials in a steaming pot and boil in 70℃ hot water for 27 minutes to soften, sterilize and passivate the lipase, so that the nutrients are not destroyed; Conveyor into the high-level mixing tank, add 6 times the quality of the raw material and mix with water at 68°C, then put it into the colloid mill to obtain an emulsion with a particle size of 2-5μm;

[0042] 2) Add 0.2% by mass of sodium tripolyphosphate, lecithin and sodium caseinate in any ratio or glycerol monostearate and sucrose monofatty acid ester to the emulsion obtained in step 1). , Stir evenly, cool to 40°C, separate by a d...

Embodiment 3

[0050] A method for preparing natural plant cream powder includes the following steps:

[0051] 1) Choose one of peanut kernels, pine seeds, linseeds, walnut kernels, rapeseeds, sesame and soybeans that are free of insects and mildew as raw materials, and place the raw materials in a horizontal softening pot with 67°C steam Steam for 23min to soften, sterilize and passivate the lipase, so that the nutrients will not be destroyed; then use the conveyor to send it into the high-level mixing tank, add 6 times the quality of the raw material and stir it evenly, then put it in the colloid and grind it. Emulsion with a particle size of 2~5μm;

[0052] 2) Add 0.2% by mass of sodium tripolyphosphate, lecithin and sodium caseinate in any ratio or glycerol monostearate and sucrose monofatty acid ester to the emulsion obtained in step 1). , Stir evenly, cool to 40°C, separate by a disc centrifuge, and the obtained light phase liquid is the natural plant cream;

[0053] 3) Mix 50wt% of the nat...

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PUM

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Abstract

The invention discloses preparation methods of natural plant cream powder and natural animal and plant cream powder. The preparation method of the natural plant cream powder comprises the following steps: 1, with natural grease-containing plants as a raw material, steaming / cooking the raw material after the raw material is washed with water, and then hot-grinding and pulping to obtain an emulsion; 2, adding an emulsifying agent into the emulsion, and centrifugally separating to obtain a light phase solution, namely natural plant single cream; 3, mixing the natural plant single cream with cheese powder, sodium caseinate, whole milk powder, modified starch and water, and adding additives after preheating; and 4, spray-drying a mixture obtained in the step 3 finally to obtain the natural plant cream powder. The animal and plant cream powder is prepared by mixing the emulsion obtained in the step 1 with milk, adding additives and spray-drying. The natural plant cream powder and the animal and plant cream powder which are prepared by the preparation methods do not contain trans-fatty acids and are high in nutritive value. The preparation methods are simple, and are suitable for industrialized continuous production.

Description

Technical field [0001] The invention belongs to the field of food technology, and particularly relates to a method for preparing natural plant cream powder and animal and plant cream powder. Background technique [0002] At present, butter on the consumer market is divided into animal butter and artificial vegetable butter. Animal butter is obtained from the fat in milk. Because of its high saturated fatty acid content, it will cause the body to gain weight, cause hyperlipidemia, hypertension, and heart and brain Diseases such as blood vessels do not conform to the modern healthy diet concept. Vegetable cream, also known as artificial fresh cream, is when vegetable oil is heated, a metal catalyst is added and hydrogen gas is introduced to turn liquid oil into semi-solid oil. Due to its solid state, margarine is better to store than liquid natural vegetable oil, and its price is lower than natural animal fat. It has a long shelf life and good taste, which almost completely replac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/02A23D7/04
Inventor 祈颖刘金虹祈景泉
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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