Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Zero-sugar creamer and preparation method thereof

A technology for planting fat powder and edible vegetable oil, applied in the fields of edible oil/fat, food science, application, etc., which can solve the problems of great impact on product profit margin, increase logistics cost, increase product weight, etc., and reduce costs and carbon emissions. , high utilization rate, unique flavor effect

Active Publication Date: 2015-03-04
JIAHE FOODS IND CO LTD
View PDF7 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, assuming that 30g of non-dairy creamer needs to be added to a cup of 500cc beverage, the amount of solids in syrup is more than 10g. This 10g of syrupy solids not only increases the logistics cost but also increases the weight of the product, which has a great impact on the profit margin of the product.

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
  • Zero-sugar creamer and preparation method thereof
  • Zero-sugar creamer and preparation method thereof
  • Zero-sugar creamer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The edible vegetable oil in this embodiment is soybean oil, and the above-mentioned raw materials are prepared according to the formula amount in Table 1 according to the following steps.

[0036] (1) Dipotassium hydrogen phosphate is dissolved in water to prepare a dipotassium hydrogen phosphate aqueous solution with a concentration of 15%, and sodium caseinate and whey powder are dissolved with water at a temperature of 60°C to prepare a sodium caseinate with a concentration of 20%. mixed with whey powder in aqueous solution;

[0037] (2) Stir and mix the above-mentioned dipotassium hydrogen phosphate aqueous solution and the above-mentioned sodium caseinate and whey powder mixed aqueous solution;

[0038] (3) heating soybean oil to 60°C, adding glyceryl monostearate and stirring to mix evenly;

[0039] (4) Pour the solution prepared in step (2) and the solution prepared in step (3) into the emulsification tank at the same time. After fully emulsifying at a temperatu...

Embodiment 2

[0042] The edible vegetable oil in this embodiment is sunflower oil, according to the formulation amount in Table 1, the above-mentioned raw materials are produced according to the following steps.

[0043] (1) Dissolve dipotassium hydrogen phosphate with water to prepare a dipotassium hydrogen phosphate aqueous solution with a concentration of 25%, and dissolve sodium caseinate, milk powder and whey powder with water at a temperature of 60°C to prepare a mixed solution with a concentration of 20%. aqueous solution;

[0044] (2) Stir and mix the above-mentioned dipotassium hydrogen phosphate aqueous solution and the above-mentioned mixed aqueous solution;

[0045] (3) Heat the sunflower oil to 60°C, add glyceryl monostearate and stir to mix evenly;

[0046] (4) Pour the solution prepared in step (2) and the solution prepared in step (3) into the emulsification tank at the same time. After fully emulsifying at a temperature of 55°C, inject the emulsified slurry into the homoge...

Embodiment 3

[0049] The edible vegetable oil in the present embodiment is coconut oil, and according to the formula amount in Table 1, the above-mentioned raw materials are produced according to the following steps.

[0050] (1) Dipotassium hydrogen phosphate is dissolved in water to prepare an aqueous solution of dipotassium hydrogen phosphate with a concentration of 40%, and sodium caseinate and whey powder are dissolved with water at a temperature of 65°C to prepare a concentration of 10% sodium caseinate mixed with whey powder in aqueous solution;

[0051] (2) Stir and mix the above-mentioned dipotassium hydrogen phosphate aqueous solution and the above-mentioned sodium caseinate and whey powder mixed aqueous solution;

[0052] (3) Coconut oil is heated to 70 ℃, adds glyceryl monostearate and stirs and mixes evenly;

[0053] (4) Pour the solution prepared in step (2) and the solution prepared in step (3) into the emulsification tank at the same time, and after fully emulsifying at a t...

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 relates to a zero-sugar creamer and a preparation method thereof. The zero-sugar creamer comprises 40-80 percent of edible vegetable oil, 10-50 percent of milk powder and / or whey powder, 1-6 percent of sodium caseinate, 0.5-3 percent of glyceryl monostearate, 1-2 percent of dipotassium phosphate and 0.2-0.4 percent of silicon dioxide. According to the zero-sugar creamer, syrup is creatively eliminated from a creamer product, so that the net cost is reduced by about 20 percent; in addition, due to elimination of the syrup, the fat content is indirectly improved, the utilization rate of the creamer is higher, and the addition amount of the creamer in a beverage is decreased, so that the spray drying cost and the problem of carbon emission are reduced; furthermore, by improvement on a formula, the amount of the formula and the like, the stability of a product still meets the standard, and meanwhile, the product is unique in flavor and high in solvency.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a zero-sugar non-dairy creamer and a preparation method thereof. Background technique [0002] Non-dairy creamer is generally used as raw and auxiliary materials for solid beverages, baked foods, dairy products and other products to increase the milk aroma and taste of the products, and to increase the color and stability of liquid products. [0003] Commercially available non-dairy creamer products generally contain syrup with a content of more than 30%, and the syrup generally uses low DE value glucose syrup. Syrup, especially glucose syrup itself is a colorless, tasteless and slightly sweet liquid, which contributes little to the senses of the above foods. Syrup is used in non-dairy creamer products, mainly used for embedding and filling of oil in the product, to provide microcapsules for the product The optimized wall material makes the quality of the non-dairy creamer produc...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
CPCA23D9/04
Inventor 柳新荣
Owner JIAHE FOODS IND CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com