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Grease composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer

A technology of oil composition and non-dairy creamer, which is applied in the direction of edible oil/fat, application, dairy products, etc. It can solve the problems of complex process, lack of proposal, and difficulty in meeting customer demands for oil flavor, so as to achieve refreshing taste and light flavor , good oral effect

Pending Publication Date: 2021-06-01
中粮东海粮油工业(张家港)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Some existing patents have some solutions for the substitute of hydrogenated soybean oil (HSBO). The process is more complicated and can only simulate the flavor of hydrogenated soybean oil
There are also some articles reporting the flavor composition of hydrogenated soybean oil (identification of volatile flavor compounds produced during storage of deodorized hydrogenated soybean oil) (JAOCS-August 1975), but no complete proposal to replace hydrogenated soybean oil
Patent CN201910124778.6 and patent CN201010205319.X report the refining method of low-trans refined vegetable oil, which achieves the purpose of low-reflection through low-temperature deodorization, but the flavor of oil produced by this process is generally difficult to meet the demands of customers. Fat end, lacks the creamy aroma of hydrogenated soybean oil

Method used

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  • Grease composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer
  • Grease composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer
  • Grease composition for non-dairy creamer, non-dairy creamer as well as preparation method and application of non-dairy creamer

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]This embodiment provides a plant-lipid-forming oil-fat composition which is made of ester exchange palm oil and a split palm oil according to the mass ratio of 9: 1.

[0034]Among them, the preparation method of ester exchange palm liquid oil includes the following steps:

[0035]S1, 1 kg of palm tap, 9kg palm fraction oil (lysate ≤0-1 mg / g, color value R ≤ 2-5) is added to the reactor, and the reactor is vacuum to 5 mbar Mixed to give oil.

[0036]S2, the above oil was heated to 100 ° C, stirred and uniform, followed by stirring with sodium methoxide, stirring at a rate of 70 rpm, after 60 min, then cooled to 75 ° C, and the reaction was added to the reaction liquid Wherein, the methoxide solution is a saturated methoxide solution, which is added to 0.3% of the grease quality.

[0037]S3, the reaction solution was added to the centrifuge for centrifugation, remove moisture to obtain an ester excitation fur.

[0038]S4, the above-mentioned ester exchange fur is added to the active white so...

Embodiment 2

[0040]This embodiment provides a plant-lipid-forming oil-fat composition which is made of ester exchange palm oil and a split palm oil according to the mass ratio of 7: 3.

[0041]Among them, the preparation method of ester exchange palm liquid oil includes the following steps:

[0042]S1, 1 kg of palm tap, 9kg palm fraction oil (lysate ≤0-1 mg / g, color value R ≤ 2-5) is added to the reactor, and the reactor is vacuum to 5 mbar Mixed to give oil.

[0043]S2, the above oil was heated to 100 ° C, stirred and uniform, followed by stirring with sodium methoxide, stirring at a rate of 70 rpm, after 60 min, then cooled to 75 ° C, and the reaction was added to the reaction liquid Wherein, the methoxide solution is a saturated methoxide solution, which is added to 0.3% of the grease quality.

[0044]S3, the reaction solution was added to the centrifuge for centrifugation, remove moisture to obtain an ester excitation fur.

[0045]S4, the above-mentioned ester exchange fur is added to the active white so...

Embodiment 3

[0047]This embodiment provides a plant-free grease composition, which is made of ester exchange palm oil and a split palm oil according to the mass ratio of 5: 5.

[0048]Among them, the preparation method of ester exchange palm oil includes the following steps:

[0049]S1, 10 kg of palm fraction oil (acid value ≤0-1 mg / g, color value R ≤ 2-5) was added to the reactor, and mixed the reactor vacuum to 0 mbar for mixing to give oil.

[0050]S2, the above oil was heated to 80 ° C, and the mixture was stirred, followed by stirring with a sodium methoxide solution, stirring at a rate of 50 rpm, and then cooled to 70 ° C, and the reaction was added to the reaction liquid. Wherein, the methoxide solution is a saturated methoxide solution, which is added to 0.1% of the grease quality.

[0051]S3, the reaction solution was added to the centrifuge for centrifugation, remove moisture to obtain an ester excitation fur.

[0052]S4, the above-mentioned ester exchanger is added to the active white soil for sti...

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Abstract

The invention is suitable for the technical field of food, and provides a grease composition for non-dairy creamer, the non-dairy creamer as well as a preparation method and application of the non-dairy creamer. The grease composition for the non-dairy creamer comprises ester exchange palm oil and further contains or does not contain at least one of fractionated palm oil, palm kernel oil and fractionated palm kernel oil. The trans-fatty acid content of the grease composition provided by the invention is less than 1%, the OSI value is greater than 12h (120 DEG C, 20L / h), the melting point is 25-40 DEG C, and the total volatile aldehyde substance content is less than 2%. The grease composition provided by the embodiment of the invention adopts the palm oil, the palm kernel oil and the fractions thereof as main raw materials, can replace hydrogenated soybean oil, has better mouth melting property, has the same special taste and flavor as the hydrogenated soybean oil, can be widely applied to milk tea and vegetable protein beverage products, and does not generate the palm oil flavor; the milk tea is light in brewing flavor and refreshing in taste.

Description

Technical field[0001]The present invention belongs to the field of food technology, and in particular, the present invention has a grease composition, a pulverizing end and a preparation method thereof.Background technique[0002]The oil planting oil is mainly hydrogenated soybean oil, hydride oil, hydrogenated coconut oil and a small amount of releasing oil, etc., wherein the hydrogenated bean oil accounts for 50%, which is an important raw material for the end of the lipid. Hydrogenated soybean oil (HSBO) has a unique taste and grass flavor, and a good grease curve. It is used in the milk tea, which can significantly increase the tea fragrance and thick mouth of milk tea, so it is the largest in the end of the plant. .[0003]However, with the economic development, the "healthy diet" concept is in-depth. Many countries and organizations have begun to pay attention to the problem of contrast fatty acid content in oil products, such as the United States, Canada and other countries, sinc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/04A23C9/152A23L2/52A23L2/56
CPCA23D9/013A23D9/04A23C9/1528A23L2/52A23L2/56A23V2002/00A23V2200/222A23V2250/61A23V2200/14A23V2200/15
Inventor 于燕金周永袁晨希李旭刘光树徐红玉李柯呈叶品亨罗玮左宝星
Owner 中粮东海粮油工业(张家港)有限公司
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