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Preparation method of special zero-thans fatty acid plant fat powder for milk tea

A zero-trans, fatty acid technology, applied in the direction of edible oil/fat, application, food science, etc., can solve the problems that the microbial indicators of milk tea products exceed the national standards, and the total number of bacterial colonies of the finished product microbial indicators cannot be guaranteed.

Active Publication Date: 2014-09-17
南京喜之郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this process, the sterilization mainly depends on the instantaneous high temperature during the spraying of the spray tower, which cannot ensure that the total number of microbial indicators of the finished product is ≤1000CFU / g, which may easily lead to the microbial indicators of the finished milk tea exceeding the national standard

Method used

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  • Preparation method of special zero-thans fatty acid plant fat powder for milk tea
  • Preparation method of special zero-thans fatty acid plant fat powder for milk tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Prepare raw materials by weight: 20 parts of process water, 1.3 parts of phosphate, 2 parts of concentrated whey protein powder, 17 parts of hydrogenated coconut oil, 0.5 part of edible emulsifier, and 40 parts of syrup.

[0025] Raise the temperature of the process water to 62°C, add phosphate and concentrated whey protein powder while stirring, raise the temperature to 60°C while stirring, and shear and stir at 50r / min for 10min to ensure that the protein is fully dissolved to obtain the water phase; the hydrogenated coconut Heat the oil to 70°C, add edible emulsifier while stirring until the edible emulsifier is completely dissolved to obtain an oil phase; heat the syrup to 40°C; stir the obtained water phase, oil phase and syrup at a stirring speed of 50r / min Mix evenly for 12 minutes, and then homogenize in a homogenizer at 57°C and 28MPa to obtain a feed liquid; the homogenized feed liquid is heat-exchanged for 30 seconds at a temperature of 82°C in a scraped-surfa...

Embodiment 2

[0027] Raw materials are prepared in parts by weight: 30 parts of process water, 1.5 parts of phosphate, 5 parts of concentrated whey protein powder, 20 parts of hydrogenated coconut oil, 1 part of edible emulsifier, and 50 parts of syrup.

[0028] Raise the temperature of the process water to 63°C, add phosphate and concentrated whey protein powder while stirring, raise the temperature to 62°C while stirring, and shear and stir at 53r / min for 15min to ensure that the protein is fully dissolved to obtain the water phase; the hydrogenated coconut Heat the oil to 80°C, and add edible emulsifier while stirring until the edible emulsifier is completely dissolved to obtain an oil phase; heat the syrup to 45°C; stir the obtained water phase, oil phase, and syrup at a stirring speed of 53r / min Mix evenly for 18 minutes, and then homogenize in a homogenizer at 60°C and 32MPa to obtain a feed liquid; the homogenized feed liquid is heat-exchanged for 40S at a temperature of 82°C in a scr...

Embodiment 3

[0030] Prepare raw materials by weight: 25 parts of process water, 1.4 parts of phosphate, 4 parts of concentrated whey protein powder, 18 parts of hydrogenated coconut oil, 08 parts of edible emulsifier, and 45 parts of syrup.

[0031] Raise the temperature of the process water to 62°C, add phosphate and concentrated whey protein powder while stirring, raise the temperature to 61°C while stirring, and shear and stir at 52r / min for 13min to ensure that the protein is fully dissolved to obtain the water phase; the hydrogenated coconut Heat the oil to 75°C, and add edible emulsifier while stirring until the edible emulsifier is completely dissolved to obtain an oil phase; heat the syrup to 43°C; stir the obtained water phase, oil phase, and syrup at a stirring speed of 52r / min Mix evenly for 15 minutes, and then homogenize in a homogenizer at 58°C and 30MPa to obtain a feed liquid; the homogenized feed liquid is heat-exchanged for 40S at a temperature of 80°C in a scraped-surface...

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Abstract

The invention discloses a preparation method of special zero-thans fatty acid plant fat powder for milk tea, relating to the field of food processing. The preparation method of the special zero-thans fatty acid plant fat powder for milk tea comprises the following steps: firstly preparing a water phase, preparing an oil phase and heating syrup respectively; then mixing and homogenizing the water phase, the oil phase and the syrup, and carrying out heat exchange and then carrying out spray drying to obtain plant fat powder product. By taking hydrogenated coconut oil as the fat raw material of the plant fat powder, the requirements on preparation of zero-thans fatty acid products can be met; by taking concentrated milky whey protein as an embedding agent and an emulsifying agent, the full and thick taste and the absence of foreign flavor in the plant fat powder can be guaranteed due to accurate control of the emulsifying temperature; a scraper type heat exchanger is added and used for exchanging heat of material liquid, thereby guaranteeing that the microbial index in the product meets the standard requirement.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a preparation method of zero-trans fatty acid non-dairy creamer specially used for milk tea. Background technique [0002] There are many types of fats used in non-dairy creamers, such as hydrogenated soybean oil and hydrogenated palm oil. Among them, hydrogenated soybean oil has a thick taste, but the content of trans fatty acids is high; hydrogenated palm oil has a high melting point, and its mouth melting is not suitable for non-dairy creamers. The existing non-dairy creamer basically uses sodium caseinate as embedding material and emulsifier, which cannot provide the required smooth and thick mouthfeel and affects the flavor of eating. [0003] The existing processing technology of non-dairy creamer includes, oil phase preparation: hydrogenated palm oil or hydrogenated soybean oil, etc., heat and melt, add emulsifier, and wait until the emulsifier is fully dissolved in the oil for...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 李永军
Owner 南京喜之郎食品有限公司
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