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Method for preparing zero-thans fatty acid powder non-dairy cream

A technology of powder non-dairy fat and fatty acid, applied in the production/processing of edible oil/fat, edible oil/fat composition, etc., can solve the problems of oil oxidation, poor stability, etc., achieve good gloss, good taste, and safety risks the effect

Active Publication Date: 2017-05-10
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Now there is Wuxi Chaoke Food Co., Ltd. (CN103039631A) to propose a method for preparing powdered non-dairy cream. The method uses vegetable oil as common vegetable oil, which has problems such as oil oxidation and poor stability.

Method used

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  • Method for preparing zero-thans fatty acid powder non-dairy cream
  • Method for preparing zero-thans fatty acid powder non-dairy cream
  • Method for preparing zero-thans fatty acid powder non-dairy cream

Examples

Experimental program
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Effect test

Embodiment 1

[0040] Zero trans fatty acid powder non-dairy cream formula 1: extremely hydrogenated palm kernel oil 45g (the fatty acid composition is shown in Table 1, does not contain trans fatty acid), white sugar 26g, corn syrup 3g, sodium caseinate 6g, Tween 800.5g , Polyglyceride 0.5g, maltodextrin 18g, xanthan gum 0.35g, hydroxypropyl carboxymethyl cellulose 0.15g, disodium hydrogen phosphate 0.7g, sodium dihydrogen phosphate 0.5g, silicon dioxide 0.2g.

[0041] The preparation process is as follows:

[0042] Melt the extremely hydrogenated vegetable oil, raise the temperature to 70°C, add polyglyceride, and stir with Tween 80 to fully dissolve the two to obtain an oil phase mixture. Mix white sugar, glucose syrup, maltodextrin, sodium caseinate, xanthan gum, hydroxypropyl carboxymethyl cellulose, disodium hydrogen phosphate and sodium dihydrogen phosphate, and dissolve them in water at 70°C to obtain Water phase mixture. The oil phase and the water phase were mixed, and stirred at...

Embodiment 2

[0047] Zero trans fatty acid powder non-dairy cream formula 2: extremely hydrogenated palm kernel oil 25g, extremely hydrogenated cottonseed oil 20g, white sugar 26g, corn syrup 5g, sodium caseinate 5g, Tween 800.6g, sodium stearoyl lactylate 0.8g, Maltodextrin 16g, xanthan gum 0.4g, hydroxypropyl carboxymethyl cellulose 0.1g, disodium hydrogen phosphate 0.7g, sodium dihydrogen phosphate 0.5g, silicon dioxide 0.2g.

[0048]Preparation process: Melt extremely hydrogenated vegetable oil, heat up to 70°C, add sodium stearoyl lactylate, and stir with Tween 80 to fully dissolve the two to obtain an oil phase mixture. Mix white sugar, glucose syrup, maltodextrin, sodium caseinate, xanthan gum, hydroxypropyl carboxymethyl cellulose, disodium hydrogen phosphate and sodium dihydrogen phosphate, and dissolve them in water at 70°C to obtain Water phase mixture. The oil phase and the water phase were mixed, and stirred at a speed of 500rmp for 30min to obtain an oil-water mixture. After...

Embodiment 3

[0051] Zero trans fatty acid powder non-dairy cream formula 2: extremely hydrogenated palm oil 10g, extremely hydrogenated palm kernel oil 15g, extremely hydrogenated coconut oil 20g, white sugar 23g, corn syrup 4g, sodium caseinate 7g, sucrose ester 1.5g, malt Dextrin 17g, xanthan gum 0.2g, hydroxypropyl carboxymethyl cellulose 0.25g, disodium hydrogen phosphate 0.7g, sodium dihydrogen phosphate 0.5g, silicon dioxide 0.2g.

[0052] Preparation process: Melt extremely hydrogenated vegetable oil, heat up to 70°C, add sucrose ester and stir to fully dissolve the two to obtain an oil phase mixture. Mix white sugar, glucose syrup, maltodextrin, sodium caseinate, xanthan gum, hydroxypropyl carboxymethyl cellulose, disodium hydrogen phosphate and sodium dihydrogen phosphate, and dissolve them in water at 70°C to obtain Water phase mixture. The oil phase and the water phase were mixed, and stirred at a speed of 500rmp for 30min to obtain an oil-water mixture. After the mixed soluti...

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Abstract

The invention discloses a method for preparing zero-thans fatty acid powder non-dairy cream and belongs to the technical field of cream products. According to the method, on the basis of the stabilizing effects of protein and colloid and the interface substitution mechanism of protein and emulgator, a stabilizing effect of the fat crystal network to the air bubble is utilized, the technological conditions are optimized and the operations of homogenizing and spray drying are adopted for preparing the product. The product prepared according to the method not only has higher foaming times and high star-shaped flower stability but also can solve the present problem of the non-dairy cream requiring the storage and transportation in the manner of high-energy consumption cold chain (-18 DEG C to -30 DEG C). According to the invention, the extremely hydrogenated vegetable oil is taken as a main raw material; compared with the natural cream, the zero-thans fatty acid powder non-dairy cream has the advantage of zero cholesterol content; compared with the non-dairy cream, the zero-thans fatty acid powder non-dairy cream has the advantage of zero trans-fatty acid content; the powder fluidity is excellent and the powder is difficult to be oxidized; the zero-thans fatty acid powder non-dairy cream can be foamed under room temperature, has a fine and smooth texture, bright gloss and nice taste and difficultly has the phenomena of foam collapse and water loss; the product quality is stable; and the safety risk is controlled.

Description

technical field [0001] The invention relates to a method for preparing non-trans fatty acid powder non-dairy cream, which belongs to the technical field of cream products. Background technique [0002] Non-dairy cream is a whipped aerated emulsion system with partially hydrogenated vegetable oil, protein, emulsifier, and stabilizer as the main raw materials. Compared with traditional natural cream, it has the advantages of low fat content, no cholesterol, and good taste of the product. Therefore, it is widely used in baking industries such as bread and cakes. [0003] At present, most domestic non-dairy cream brands use hydrogenated vegetable oil or its mixture as the raw material. The most serious problem in the hydrogenation process of fats is the production of trans fatty acids. Intake of a large amount of trans fatty acids will reduce the concentration of low-density lipoprotein cholesterol and increase the concentration of low-density lipoprotein cholesterol, which w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23D7/04
Inventor 刘元法孟宗于昕琪
Owner JIANGNAN UNIV
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