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Preparation method for foam-type vegetable fat powder

A technology of vegetable fat powder and foam type, applied in the field of vegetable fat powder, can solve the problems of poor taste of vegetable fat powder and complicated process, and achieve the effect of easy operation, simple preparation process and saving steps.

Inactive Publication Date: 2020-10-16
上海文辉食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production process of the existing foam-type non-dairy creamer is complicated, but the taste of the obtained non-dairy creamer is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of foam type non-dairy creamer, comprises the following steps:

[0030] S1 Obtain raw and auxiliary materials, 12 parts of glucose syrup, 20 parts of whole milk powder, 20 parts of skimmed milk powder, 20 parts of whey powder, 8 parts of maltodextrin, 12 parts of casein, 8 parts of condensed milk, 8 parts of cream, 5 parts of cheese, 8 parts of vegetable oil, vegetable oil is composed of cocoa butter substitute, palm oil, soybean oil and coconut oil, the ratio of cocoa butter substitute, palm oil, soybean oil and coconut oil is 2:3:3:2, 12 parts of stabilizer, stabilizer It is composed of dipotassium hydrogen phosphate, sodium tripolyphosphate and sodium hexametaphosphate, the composition ratio of dipotassium hydrogen phosphate, sodium tripolyphosphate and sodium hexametaphosphate is 2:3:5, 5 parts of emulsifier, and the emulsifier is made of casein Sodium stearoyl lactylate, sodium stearoyl lactylate, mono-diglyceride fatty acid esters, sodium case...

Embodiment 2

[0045] A preparation method of foam type non-dairy creamer, comprises the following steps:

[0046] S1 Acquisition of raw and auxiliary materials, 18 parts of glucose syrup, 28 parts of whole milk powder, 24 parts of skimmed milk powder, 24 parts of whey powder, 10 parts of maltodextrin, 14 parts of casein, 10 parts of condensed milk, 10 parts of cream, 7 parts of cheese, 10 parts of vegetable oil, vegetable oil is composed of cocoa butter substitute, palm oil, soybean oil and coconut oil, the ratio of cocoa butter substitute, palm oil, soybean oil and coconut oil is 2:3:3:2, 14 parts of stabilizer, stabilizer It is composed of dipotassium hydrogen phosphate, sodium tripolyphosphate and sodium hexametaphosphate, the composition ratio of dipotassium hydrogen phosphate, sodium tripolyphosphate and sodium hexametaphosphate is 2:3:5, 6 parts of emulsifier, and the emulsifier is made of casein Sodium stearoyl lactylate, sodium stearoyl lactylate, mono-diglyceride fatty acid esters,...

Embodiment 3

[0061] A preparation method of foam type non-dairy creamer, comprises the following steps:

[0062] S1 Obtain raw and auxiliary materials, 25 parts of glucose syrup, 35 parts of whole milk powder, 25 parts of skimmed milk powder, 25 parts of whey powder, 10 parts of maltodextrin, 16 parts of casein, 14 parts of condensed milk, 14 parts of cream, 8 parts of cheese, 14 parts of vegetable oil, vegetable oil is composed of cocoa butter substitute, palm oil, soybean oil and coconut oil, the ratio of cocoa butter substitute, palm oil, soybean oil and coconut oil is 2:3:3:2, 15 parts of stabilizer, stabilizer It is composed of dipotassium hydrogen phosphate, sodium tripolyphosphate and sodium hexametaphosphate, the composition ratio of dipotassium hydrogen phosphate, sodium tripolyphosphate and sodium hexametaphosphate is 2:3:5, 7 parts of emulsifier, and the emulsifier is made of casein Sodium stearoyl lactylate, sodium stearoyl lactylate, mono-diglyceride fatty acid esters, sodium ...

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PUM

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Abstract

The invention relates to the technical field of vegetable fat powder, and discloses a preparation method for foam-type vegetable fat powder. The preparation method comprises the following steps: S1, obtaining raw and auxiliary materials, 12-30 parts of glucose syrup, 20-40 parts of whole milk powder, 20-30 parts of skimmed milk powder, 20-30 parts of whey powder, 8-12 parts of maltodextrin, 12-18parts of casein, 8-15 parts of condensed milk, 8-16 parts of cream, 5-10 parts of cheese, 8-16 parts of vegetable oil, 12-16 parts of stabilizer, 5-8 parts of emulsifier, 2-8 parts of anti-tackiness agent, 0.1-0.3 part of food flavor, 0.2-0.4 part of edible pigment, 0.4-0.8 part of white granulated sugar and 0.3-0.8 part of edible salt. By improving an existing process, the preparation method greatly saves the steps in the production process of the vegetable fat powder, and the preparation process is simple, easy to operate, and the obtained vegetable fat powder has a high nutritional propertyand a good taste.

Description

technical field [0001] The invention relates to the technical field of non-dairy creamer, in particular to a preparation method of foam-type non-dairy creamer. Background technique [0002] Non-dairy creamer, also known as creamer, is a new type of product with refined vegetable oil or hydrogenated vegetable oil, casein, etc. as the main raw materials. In fast food noodle soup, convenience food, bread, biscuit, sauce, chocolate, rice flour cream and other foods. [0003] The existing foam-type non-dairy creamer has complex processes in the production process, but the obtained non-dairy creamer has a poor taste. Contents of the invention [0004] The object of the present invention is to provide a kind of preparation method of foam type non-dairy creamer. [0005] In order to achieve the above object, the present invention provides the following technical solutions: a method for preparing foamy non-dairy creamer, comprising the following steps: [0006] S1 acquisition of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/16A23D9/007A23D9/04
CPCA23C9/1528A23C9/16A23D9/007A23D9/04
Inventor 张大宝肖春强
Owner 上海文辉食品工业有限公司
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