Non-dairy creamer as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a non-dairy creamer as well as a preparation method and application thereof. The non-dairy creamer provided by the invention comprises an oil phase and a water phase, in the water phase, soybean protein and modified soybean dietary fibers are taken as main components, and malt extract, cane sugar and the like are added to improve the taste of a product. The non-dairy creamer prepared by compounding the soybean dietary fiber, the soybean protein and the oil phase has good stability, and the color and the taste of the beverage can be remarkably improved by adding the non-dairy creamer into coffee and tea beverages; in addition, the non-dairy creamer containing the extruded soybean dietary fiber can also reduce the absorption rate of fat in the in-vitro digestion process, so that application and development of weight-losing products are facilitated.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a non-dairy creamer, a preparation method and application thereof. BACKGROUND

[0002] Creamer is usually added to beverages such as coffee and tea to improve their texture, flavor, creaminess and mouthfeel, and the creamer can make the beverages present a white appearance and soften the astringency and bitterness of the beverages. Dairy creamer is favored due to its good compatibility with beverages, high stability and unique milk aroma.

[0003] However, with the improvement of people's health awareness, some consumers begin to realize that dairy creamer has many safety hazards. First, dairy creamer contains a large amount of lipid components, which can affect the release of hydrophobic aroma compounds in coffee and tea, and proteins can combine with phenolic compounds that cause bitterness in beverages, thereby affecting the overall acceptability. In addition, dairy creamer contains cholesterol and lactose, which is not friendly to people with lactose intolerance. Second, with the rise of vegetarianism, many consumers choose to avoid animal products. Third, the overuse of antibiotics in cow breeding and the emergence of drug-resistant bacteria in milk suggest that dairy creamer has a higher safety risk. In view of these problems, non-dairy creamer made of plant protein has emerged as the times require.

[0004] Non-dairy creamer is an oil-in-water emulsion composed of oil phase, water and other ingredients such as stabilizer, emulsifier, nutritional sweetener and flavoring agent. From the technical and sensory point of view, non-dairy creamer should strive to reproduce the lightness, creaminess, texture and mouthfeel of dairy creamer.

[0005] In addition, when added to hot coffee and tea beverages, non-dairy creamer must have sufficient stability to avoid flocculation, delamination and precipitation, and also be resistant to high temperature and weakly acidic conditions of hot coffee and tea to maintain its white appearance.

[0006] The stability of non-dairy creamer is affected by its ingredients, formula and processing conditions. Generally, non-dairy creamer usually contains 0.5%-50% by weight of oil phase, and the protein content does not exceed 5%. Due to the high oil content of non-dairy creamer, it is prone to cause health problems, including obesity and cardiovascular diseases. Therefore, developing low-fat creamer or designing an interfacial film to regulate fat digestion has become a strategy to solve the problems related to obesity and cardiovascular diseases. The challenge that comes with it is that the viscosity, texture, mouthfeel and overall acceptability of non-dairy creamer will change significantly.

[0007] Soybean protein isolate is an important plant protein, which is mainly extracted from defatted soybean meal by alkali method or isoelectric precipitation method in the industry. It can be adsorbed to the oil-water interface to reduce the interfacial tension, thereby serving as an effective emulsifier to stabilize the oil-in-water emulsion. However, the emulsifying properties of natural soybean protein are poor, and it is sensitive to environmental changes, which greatly limits its potential application in non-dairy creamer.

[0008] In order to improve the emulsifying properties of soybean protein, different treatment methods can be used, such as thermal denaturation, cross-linking or enzymolysis, Maillard reaction, polyphenol addition and complexation with polysaccharides. Among them, the non-covalent interaction between soybean protein and polysaccharides is a simple and scalable technology, which can be used to improve the stability of emulsion and applied in the production of non-dairy creamer.

[0009] Therefore, it is necessary to develop suitable polysaccharides to significantly improve the emulsifying properties of soybean protein after complexation, so as to expand the application range of natural soybean protein in the field of dairy creamer. SUMMARY

[0010] In order to solve the above technical problems, the present application provides a non-dairy creamer and its preparation method and application.

[0011] The present application uses extruded soybean dietary fiber and soybean protein to prepare a non-dairy creamer that can control fat digestion. The addition of extruded soybean dietary fiber not only improves the heat stability of non-dairy creamer in hot tea and coffee drinks, but also controls fat absorption during in vitro digestion.

[0012] The first aspect of the present application provides a non-dairy creamer, which comprises: an oil phase and an aqueous phase. Wherein, the oil phase accounts for 5%-30% of the mass of the non-dairy creamer, and the balance is the aqueous phase. The aqueous phase contains soybean protein, modified soybean dietary fiber, malt extract and sucrose. In the aqueous phase, the concentration (w / v) ratio of soybean protein: modified soybean dietary fiber: malt extract: sucrose is 1:0.5-2:0.05-0.2:0.1-0.3.

[0013] As a preferred, the modified soybean dietary fiber in the non-dairy creamer is obtained by extruding the alkali-extracted soybean dietary fiber using a twin-screw extruder.

[0014] As a preferred, the operation of alkali-extracted soybean dietary fiber is as follows: Mixing defatted soybean meal with water, then adjusting pH of the mixture to 8.0 with NaOH solution, stirring at 400-600 rpm for 0.5-2.5 h at 40-60℃, and collecting the precipitate after centrifugation at 3000-5000 rpm for 15-30 min, the precipitate is the soybean dietary fiber; As a further preferred, the operation of the alkali extraction of soybean dietary fiber is: Mixing defatted soybean meal with water at a ratio of 1:15, then adjusting pH of the mixture to 8.0 with 1 mol / L NaOH, stirring at 500 rpm for 1 h at 45-55℃, and collecting the fiber-rich precipitate after centrifugation at 3500-4500 rpm for 20 min, washing twice with distilled water, sterilizing at 90℃ for 10 min, and then drying, the soybean dietary fiber is obtained.

[0015] As preferred, the extrusion temperature of the twin-screw extruder is 130-150℃, the die pressure is 20-30 Bar, the feeding rate is 100-150 kg / h, the screw rotation speed is 180-220 rpm, and the feeding moisture content is 10-30%.

[0016] The water mentioned in the present application includes, but is not limited to, ordinary tap water, distilled water, deionized water, etc.

[0017] The second aspect of the present application is to provide a preparation method of the non-dairy creamer, which specifically comprises the following steps: (1) alkali extraction of soybean dietary fiber; (2) modification of soybean dietary fiber: after the soybean dietary fiber extracted in (1) is treated by a twin-screw extruder, drying, grinding, and sieving, the modified soybean dietary fiber is obtained; (3) preparation of water phase: dissolving soybean protein, malt extract, sucrose, and the modified soybean dietary fiber prepared in (2) in water in proportion, mixing uniformly, and homogenizing to obtain a uniform water phase; In the water phase, the concentration (w / v) ratio of modified soybean dietary fiber: soybean protein: malt extract: sucrose is 1:0.5-2:0.05-0.2:0.1-0.3; (4) preparation of non-dairy creamer: adding vegetable oil to the water phase of (3), the vegetable oil accounts for 5%-30% of the mass of the non-dairy creamer system, then high-speed homogenizing at 10000-15000 rpm for 2-5 min, then homogenizing twice at a high pressure of 1200-1800 Bar, continuously stirring and sterilizing at 200-500 rpm, cooling to room temperature, cold storage, and standby.

[0018] In the preparation method of the non-dairy creamer, as preferred, in (2), the drying temperature is 80-120℃, the drying time is 5-10 min, and the grinding is followed by passing through a 400-mesh sieve.

[0019] As preferred, in (3), the hydration is performed at a speed of 200-350 rpm and a temperature of 50-60℃ for 3-10 min, and then the homogenization is performed at a speed of 5000-8000 rpm and a temperature of 55℃ for 0.5-2 min.

[0020] As preferred, in (3), the plant oil is selected from any one of soybean oil, corn oil, peanut oil, rapeseed oil, and sunflower seed oil.

[0021] As further preferred, in (3), the plant oil is selected from any one of soybean oil and corn oil.

[0022] As preferred, in (4), the high-speed homogenization is performed at a speed of 11000-13000 rpm for 3-5 min, followed by twice homogenization at a high pressure of 1500-1700 Bar, and then the continuous stirring and sterilization are performed at a speed of 250-350 rpm.

[0023] In the present application, the extruded soybean dietary fiber is added to the non-dairy creamer, and the addition of the insoluble soybean dietary fiber significantly improves the stability of the non-dairy creamer in a high-temperature environment of coffee and tea drinks and during storage.

[0024] The reason for the above phenomenon may be that, in the present application, the soybean dietary fiber is modified by extrusion, and the added extruded soybean dietary fiber has high water and oil holding capacity, moderate viscosity, and broken flaky structure, which helps to improve the adsorption effect of soybean protein at the water-oil interface and improve the interface protective coating.

[0025] In addition, since the extruded soybean dietary fiber can delay dehydration shrinkage, the non-dairy creamer containing the extruded soybean dietary fiber can also reduce fat absorption during in vitro digestion.

[0026] The third aspect of the present application is to provide the use of the non-dairy creamer in the preparation of weight loss products, wherein the non-dairy creamer works by slowing down the digestion speed of fat.

[0027] Further, the present application also provides the use of the non-dairy creamer in the preparation of beverages, which includes but is not limited to any one of coffee, tea, and cocoa drinks.

[0028] As preferred, in the beverage, the volume of the non-dairy creamer accounts for 0.1%-1%.

[0029] The present application has the following advantages: (1) The present application improves the water retention, oil retention and other properties of soybean dietary fiber by extruding and modifying the soybean dietary fiber. (2) The present application prepares a non-dairy creamer by compounding the extruded soybean dietary fiber with soybean protein after extruding and modifying the soybean dietary fiber. The non-dairy creamer prepared has good stability, and the non-dairy creamer containing the extruded soybean dietary fiber can also reduce fat absorption during in vitro digestion. BRIEF DESCRIPTION OF DRAWINGS

[0030] Figure 1 Figure 1 is a particle size distribution graph of the extruded soybean dietary fiber prepared in Example 1 of the present application and the unmodified soybean dietary fiber. Figure 2 Figure 2 is a Fourier transform infrared spectrogram of the extruded soybean dietary fiber prepared in Example 1 of the present application and the unmodified soybean dietary fiber. Figure 3 Figure 3 is an X-ray diffraction spectrogram of the extruded soybean dietary fiber prepared in Example 1 of the present application and the unmodified soybean dietary fiber. Figure 4 Figure 4 is a fluorescence confocal laser scanning microscope photo of the non-dairy creamer with different oil phase addition amounts in Example 2 of the present application. Figure 5 Figure 5 is a color state graph of the coffee brewing liquid with different creamer addition amounts in Example 4 of the present application. Figure 6 Figure 6 is a color state graph of the black tea solution with different creamer addition amounts in Example 5 of the present application. Figure 7 Figure 7 is a stability state graph of the non-dairy creamer prepared by using the extruded soybean dietary fiber and the unmodified soybean dietary fiber respectively in Comparative Example 1 of the present application. DETAILED DESCRIPTION

[0031] In order to enable those skilled in the art to better understand the present application, the present application will be further described in conjunction with specific embodiments.

[0032] Example 1 The soybean dietary fiber is extruded and modified to prepare an extruded soybean dietary fiber, and the steps are as follows: (1) Extracting soybean dietary fiber by alkali method The defatted soybean meal is mixed with water at a ratio of 1:15, then the pH value of the mixture is adjusted to 8.0 with 1 mol / L NaOH, the mixture is stirred at a temperature of 50°C and a rotation speed of 500 rpm for 1 h, after the stirring is completed, the precipitate rich in fiber is collected by centrifugation at a rotation speed of 4000 rpm for 20 min, washed twice with distilled water, sterilized at 90°C for 10 min, and then dried to obtain the soybean dietary fiber. (2) Modification of the soybean dietary fiber After the soybean dietary fiber extracted in (1) is subjected to extrusion treatment by a twin-screw extruder, it is subjected to drying treatment by a fluidized bed at a drying temperature of 100°C for 7 min, and then ground and passed through a 400-mesh sieve to obtain the extruded soybean dietary fiber.

[0033] The extrusion temperature of the twin-screw extruder is 136°C, the die pressure is 26.3 Bar, the feeding rate is 139 kg / h, the screw rotation speed is 207 rpm, and the moisture content of the feed is 20%.

[0034] The quality of the extruded soybean dietary fiber prepared in this example is characterized, and the specific operation is as follows: A proper amount of the extruded soybean dietary fiber and unmodified soybean dietary fiber dry powder (i.e., the soybean dietary fiber prepared in step (1)) are respectively placed in a Microtrac S3500 laser particle size analyzer, and the average particle size is analyzed by using Mastersizer software. The particle size distribution of the unmodified soybean dietary fiber and the extruded soybean dietary fiber is shown in FIG. 1. Figure 1

[0035] Fourier transform infrared spectrophotometry is used to analyze the unmodified soybean dietary fiber and the extruded soybean dietary fiber. After 2.0 mg of the extruded soybean dietary fiber and the unmodified soybean dietary fiber sample is ground with 100 mg of potassium bromide, the spectrum is recorded in the frequency range of 4000-400 cm -1 . The results are shown in FIG. 2. Figure 2

[0036] X-ray diffraction (XRD) is used to determine the crystal structure of the unmodified soybean dietary fiber and the extruded soybean dietary fiber. The scanning speed is set to 1° / min, and the diffraction angle (2θ) ranges from 10° to 40°. The XRD diffraction spectrum of the extruded soybean dietary fiber and the unmodified soybean dietary fiber is shown in FIG. 3. Figure 3

[0037] ​​​The components of unmodified soybean dietary fiber and extruded soybean dietary fiber were analyzed. The protein content was determined by Kjeldahl method (GB 5009.5-2016); the total dietary fiber (TDF) and soluble dietary fiber (SDF) content was determined according to (GB 5009.88-2023); the moisture content was determined by direct drying method (GB 5009.3-2016); the ash content was determined by ignition and weighing method (GB 5009.4-2016), and the whiteness was determined by colorimeter.

[0038] Determination of bulk density: 20 g of powder sample was gently loaded into a 100 mL graduated cylinder, the measured volume was directly read from the graduated cylinder, and the bulk density was calculated according to the ratio of mass to volume.

[0039] Determination of tap density: The graduated cylinder was tapped 120 times, and the volume was recorded.

[0040] Wettability was determined by measuring the time required for 0.5 g of sample to completely disperse in 25 mL of water at room temperature (25°C).

[0041] Determination of water holding capacity: 20 volumes of distilled water were mixed with 1 g of sample in a test tube, and the mixture was left to stand at room temperature for 24 h. After centrifugation at 5000 g for 10 min, the supernatant was discarded, the remaining precipitate was collected and weighed, and the water holding capacity was calculated as the number of grams of water absorbed per gram of dry sample.

[0042] Determination of oil holding capacity: 20 volumes of soybean oil were mixed with 1 g of sample in a test tube, and the mixture was left to stand at room temperature for 24 h. After centrifugation at 5000 g for 10 min, the supernatant was discarded, the remaining precipitate was collected and weighed, and the oil holding capacity was calculated as the number of grams of oil absorbed per gram of dry sample.

[0043] Determination of swelling rate: 1 g of sample was mixed with 10 mL of distilled water in a 15 mL graduated cylinder, and the mixture was gently stirred to remove bubbles. The resulting mixture was left to stand at room temperature for 24 h, and the swelling rate was calculated as the final volume (mL) per gram of dry sample.

[0044] The comparison of the components and properties of extruded soybean dietary fiber and unmodified soybean dietary fiber is shown in Table 1 below.

[0045] Table 1 Components and properties of unmodified soybean dietary fiber and extruded soybean dietary fiber Soybean dietary fiber Extruded soybean dietary fiber Fiber content (%) 72 74 Protein content (%) 14 11 Ash content (%) 7 7.6 Moisture content (%) 6 6.4 Color (brightness) 86 81 Bulk density g / 100 mL 70 40 Tapped density g / 100 mL 47 25 Wettability (seconds) 95 43 Swelling power v / w (mL / g) 6 8 Water holding capacity (g / g) 6 10 Oil holding capacity (g / g) 3 5

[0046] The results in Table 1 show that the properties of extruded soybean dietary fiber, such as swelling power, water holding capacity, and oil holding capacity, are improved compared to unmodified soybean dietary fiber, and the bulk density and tap density are significantly reduced.

[0047] Example 2 A non-dairy creamer was prepared using the extruded soy dietary fiber prepared in Example 1, according to the following method: Preparation of the aqueous phase: The extruded soy dietary fiber, soy protein, malt extract, and sucrose were dissolved in water in the proportions shown in Table 1, wherein the concentrations (w / v) of the extruded soy dietary fiber, soy protein, malt extract, and sucrose were 1.5%, 1.5%, 0.15%, and 0.25%, respectively. The above raw materials were hydrated at 55°C with stirring at 300 rpm for 5 min, and then homogenized at 6000 rpm for 1 min at the same temperature to obtain a uniform aqueous phase. Preparation of the non-dairy creamer: The soy oil was added to the uniform aqueous phase obtained above at a proportion of 5%, 10%, 20%, and 30% by weight of the total system, and then high-speed homogenization was performed at a speed of 12,000 rpm for 4 min. Subsequently, the mixture was subjected to two high-pressure homogenization treatments at 1600 Bar, and then the non-dairy creamer was continuously stirred at a speed of 300 rpm and sterilized at 85°C for 10 min. After cooling to 25°C, the non-dairy creamer was stored at 6°C for subsequent experiments.

[0048] The microstructure of the non-dairy creamer with different amounts of oil phase was analyzed using a fluorescence confocal laser scanning microscope.

[0049] The oil phase was dyed by adding 0.1-0.2 mL Nile Red to 1 mL of the sample to be tested. A small amount of the dyed sample was fixed on a microscope slide and covered with a cover glass. The excitation spectrum and emission spectrum of the Nile Red dye were set to 543 nm and 605 nm, respectively. The results of the fluorescence confocal laser scanning microscope are shown in Figure 2. Figure 4 .

[0050] The effect of the amount of oil phase on the quality of the non-dairy creamer prepared is shown in Table 2 below.

[0051] Table 2 Effect of the amount of oil phase on the quality of the non-dairy creamer

[0052] Based on Figure 4 the results of Table 2, it can be seen that as the content of the oil phase increases, the emulsion particle size, viscosity, and brightness of the non-dairy creamer gradually increase.

[0053] Example 3 Using the INFOGEST protocol, a digestion experiment was performed on the non-dairy creamer prepared in Example 2 with different oil phase contents under simulated gastrointestinal conditions.

[0054] The non-dairy creamer with 1.5 mL of different oil phase content was mixed with 13.5 mL of basic physiological saline (140 mM NaCl, 5 mM KCl and α-amylase), the pH was adjusted to 6.8 and maintained for 10 min, 4.5 mL of simulated gastric juice (SGF, 3.2 g / L pepsin in 1 M HCl) was added to the mixture to start the gastric digestion stage, then the pH was adjusted to 2.0 with 1.0 M HCl, after incubation at 37°C for 2 h, the pH of the sample was adjusted to 7.5 with 1.0 M NaOH, then 4.5 mL of simulated intestinal fluid (SIF, 4.76 mg / mL trypsin and 5.16 mg / mL pig bile extract in PBS, pH 7.5) was added, and the pH of the solution was maintained at 7.5 by manually adding NaOH during the 3 h intestinal digestion process, and the amount of NaOH added over time during digestion was recorded.

[0055] The experimental hypothesis is that the enzyme will hydrolyze soybean oil to release free fatty acids; ; In the above formula, VNaOH represents the volume of NaOH (L) required to neutralize the generated free fatty acids (FFAs), mNaOH represents the molar concentration (mol / L) of the NaOH solution used, Wlipid represents the total mass of soybean oil initially present in the digestion pool (g), Mlipid represents the molecular weight of the lipid (g / mol), the molar mass of soybean oil is 686 g / mol, and the data generated by the pH-Stat method include the percentage of free fatty acids released.

[0056] The results of the simulated in vitro digestion experiment are shown in Table 3.

[0057] Table 3 Effect of oil phase content on the release of free fatty acids during in vitro digestion

[0058] The results of Table 3 show that the non-dairy creamer made from the modified extruded soybean dietary fiber and soy protein complex can significantly slow down the rate of fat digestion.

[0059] The reason for the above phenomenon is that the extruded soybean dietary fiber and soy protein can form a dense interfacial film, which prevents the enzyme from contacting the oil droplets, and the modified soybean dietary fiber and soy protein complex can inhibit fat decomposition during in vitro digestion, thereby reducing fat absorption and heat intake. The above results demonstrate that the modified soybean dietary fiber and soy protein isolate have high application value in the preparation of low-calorie, healthy functional non-dairy creamers.

[0060] Example 4 The present example focuses on exploring the effect of the non-dairy creamer prepared in Example 2 on the quality of coffee brewing liquid.

[0061] Preparation of coffee brewing liquid: 15 g of Arabica coffee beans were ground into powder, and the obtained coffee powder was added to 70℃ 250 mL water, mixed thoroughly, heated to 95℃ and kept for 3 min, to obtain coffee brewing liquid; The non-dairy creamer prepared in Example 2 was added to 30 mL of 85℃ coffee brewing liquid respectively, and stirred for 5 s, wherein the added amount of non-dairy creamer was 10 mL, 20 mL, 30 mL and 40 mL respectively, and the oil content of non-dairy creamer was 5%, 10%, 20% and 30% respectively.

[0062] The pH values of coffee brewing liquid and coffee creamer mixed system after adding non-dairy creamer with different contents were measured using a pH meter, and the color parameters of each system were measured using a colorimeter, including brightness L*, redness a* and yellowness b*, and the experimental results are shown in Table 4.

[0063] Table 4 Coffee color and pH value after adding non-dairy creamer with different oil contents

[0064] Figure 5 The state diagram of coffee brewing liquid after adding non-dairy creamer with different contents (the oil content is 20%), wherein (a) the added amount of non-dairy creamer is 10 mL, (b) the added amount of non-dairy creamer is 20 mL, (c) the added amount of non-dairy creamer is 30 mL, and (d) the added amount of non-dairy creamer is 40 mL.

[0065] From Table 4 and Figure 5 It can be seen that under the premise of the same added amount of non-dairy creamer, with the increase of the oil phase content in the creamer, the brightness of the coffee brewing liquid gradually increases, when the oil phase content is the same, the brightness of the coffee brewing liquid improves with the increase of the added amount of non-dairy creamer, and when the oil phase content is 30% and the added amount of creamer is 40 mL, the color of the coffee brewing liquid is the best.

[0066] Example 5 The present example focuses on exploring the effect of the non-dairy creamer prepared in Example 2 on the quality of coffee brewing liquid.

[0067] Preparation of black tea (CTC type) infusion solution: 12 g of tea leaves were put into 300 mL of boiling water for 3 min, and then filtered to obtain a black tea solution; the non-dairy creamer prepared in Example 2 was added to 30 mL of the black tea solution at 85°C, and stirred for 5 s, wherein the added amount of non-dairy creamer was 10 mL, 20 mL, 30 mL, and 40 mL, and the oil content of non-dairy creamer was 5%, 10%, 20%, and 30%, respectively.

[0068] The pH values of the black tea solution and the black tea and non-dairy creamer mixture after adding non-dairy creamer with different contents were measured using a pH meter, and the color parameters of each system, including brightness L*, redness a*, and yellowness b*, were measured using a colorimeter. The experimental results are shown in Table 5.

[0069] Table 5 Color and pH values of black tea after adding non-dairy creamer with different oil contents

[0070] Figure 6 Figures showing the state of the black tea solution after adding non-dairy creamer with different contents (the oil content of non-dairy creamer was 20%), wherein (a) shows the added amount of non-dairy creamer as 10 mL, (b) shows the added amount of non-dairy creamer as 20 mL, (c) shows the added amount of non-dairy creamer as 30 mL, and (d) shows the added amount of non-dairy creamer as 40 mL.

[0071] The above results also show that as the oil content and the added amount of non-dairy creamer increase, the color brightness of the black tea soup shows a trend of increase.

[0072] Comparative Example 1 Unlike Example 2, non-dairy creamer was prepared using unmodified soybean dietary fiber, and the rest of the operations and proportions were the same as those of Example 2.

[0073] The quality-related parameters of non-dairy creamer prepared using unmodified soybean dietary fiber are shown in Table 6 below. Meanwhile, the obtained non-dairy creamer was subjected to a simulated in vitro digestion experiment, and the specific operation was performed according to the steps of Example 3. The experimental results are shown in Table 7.

[0074] Table 6 Quality parameters of non-dairy creamer

[0075] Table 7 Effect of non-dairy creamer with different oil phase contents on the release of free fatty acids during in vitro digestion Oil phase content (%) Lipid mass in emulsion (g) NaOH molarity (mol / L) Free fatty acid release amount (%) 5 0.075 0.11694 50.40 10 0.150 0.11694 59.67 20 0.300 0.11694 66.55 30 0.450 0.11694 74.80

[0076] The results in Tables 6-7 above show that, in this comparative example, the non-dairy creamer obtained by blending unmodified soybean dietary fiber with soybean protein has a much larger particle size than the non-dairy creamer obtained in Example 2 using modified soybean dietary fiber, and its brightness is also poor. Furthermore, the obtained non-dairy creamer does not alleviate fat digestion. To further compare the stability of non-dairy creamers obtained using modified and unmodified soybean dietary fiber, the following experiments were conducted: The obtained non-dairy creamer was heated at 90°C for 30 min, then cooled at room temperature (25°C), and then stored at room temperature for 14 days. The stability of the non-dairy creamer was evaluated on day 1 and day 14.

[0077] The visual suspension stability of the prepared non-dairy creamer after heating is determined by observing whether a dividing line appears between its upper and lower parts. If a dividing line is observed, the height of the dividing line is measured, and the separation index (i.e., the ratio of this height to the total height of the non-dairy creamer) is calculated to measure the stability of the non-dairy creamer.

[0078] Separation index SI = Ht / Ho, separation percentage = SI × 100; Where Ht is the height of the lower phase at the interface after a period of time, and Ho is the initial height of the non-dairy creamer.

[0079] The thermal stability of non-dairy creamers made from modified soybean dietary fiber and unmodified soybean dietary fiber is shown in Table 8 and appendix. Figure 7 As shown.

[0080] Table 8. Stability of different non-dairy creamers

[0081] like Figure 7 As shown, (a) and (b) are the initial states of creamer prepared with modified soybean dietary fiber and unmodified soybean dietary fiber after 1 day, respectively, and (c) and (d) are the states of creamer prepared with modified soybean dietary fiber and unmodified soybean dietary fiber after 14 days, respectively.

[0082] As can be clearly seen from the figure, after soybean dietary fiber is modified by extrusion and then compounded with soybean protein and oil phase, the resulting non-dairy creamer still maintains good stability after 14 days of storage. However, the non-dairy creamer prepared from soybean dietary fiber that has not undergone extrusion modification begins to show stratification on the first day of storage, and obvious stratification occurs after 14 days, indicating poor stability.

Claims

1. A non-dairy creamer, characterized in that, Comprise: an oil phase and a water phase; wherein the oil phase accounts for 5%-30% of the mass of the non-dairy creamer, and the balance is the water phase; the water phase comprises soybean protein, modified soybean dietary fiber, malt extract, and sucrose, and the concentration (w / v) ratio of soybean protein: modified soybean dietary fiber: malt extract: sucrose in the water phase is 1:0.5-2:0.05-0.2:0.1-0.

3.

2. A non-dairy creamer according to claim 1, wherein, The modified soybean dietary fiber is obtained by extruding alkali-extracted soybean dietary fiber using a double-screw extruder. The operation for extracting the soybean dietary fiber by alkali method is as follows: Mix defatted soybean meal with water, then adjust the pH value of the mixture to 8.0 with NaOH solution, stir at a temperature of 40-60℃ and a speed of 400-600 rpm for 0.5-2.5 h, then centrifuge at a speed of 3000-5000 rpm for 15-30 min, and collect the precipitate, which is the soybean dietary fiber. The extrusion temperature of the double-screw extruder is 130-150℃, the die pressure is 20-30 Bar, the feeding rate is 100-150 kg / h, the screw rotation speed is 180-220 rpm, and the moisture content of the feed is 10-30%.

3. The method of preparing a non-dairy creamer according to any one of claims 1-2, characterized in that, The steps include: (1) extracting soybean dietary fiber by alkali method; (2) modifying the soybean dietary fiber extracted in (1): after extruding the soybean dietary fiber using a double-screw extruder, dry, grind, sieve, and obtain the modified soybean dietary fiber; (3) preparing the water phase: dissolve soybean protein, malt extract, sucrose, and the modified soybean dietary fiber prepared in (2) in water according to the proportions, mix uniformly, homogenize, and obtain the uniform water phase; In the water phase, the concentration (w / v) ratio of modified soybean dietary fiber: soybean protein: malt extract: sucrose is 1:0.5-2:0.05-0.2:0.1-0.3; (4) preparing the non-dairy creamer: add vegetable oil to the water phase in (3), the vegetable oil accounts for 5%-30% of the mass of the non-dairy creamer system, then high-speed homogenize at a speed of 10000-15000 rpm for 2-5 min, then perform two homogenization treatments at a high pressure of 1200-1800 Bar, continuously stir at a speed of 200-500 rpm, sterilize, cool to room temperature, and refrigerate for standby.

4. The production method according to claim 3, wherein In (2), the drying temperature is 80-120℃, the drying time is 5-10 min, and after grinding, sieve through a 400-mesh sieve.

5. The production method according to claim 3, wherein In (3), first hydrate at a speed of 200-350 rpm and a temperature of 50-60℃ for 3-10 min, then homogenize at a speed of 5000-8000 rpm and a temperature of 55℃ for 0.5-2 min.

6. The production method according to claim 3, wherein In (3), the vegetable oil is selected from any one of soybean oil, corn oil, peanut oil, rapeseed oil, and sunflower seed oil.

7. The preparation method according to claim 3, characterized in that, In the (4), first homogenized at 11000-13000 rpm for 3-5 min, then the mixture was subjected to two homogenization treatment at high pressure of 1500-1700 Bar, and then stirred at 250-350 rpm and sterilized.

8. Use of the non-dairy creamer prepared according to any one of claims 3-7 in the preparation of a slimming product, characterized in that, The non-dairy creamer works by slowing down the rate of fat digestion.

9. Use of a non-dairy creamer prepared according to any of the methods of claims 3-7 in the preparation of a beverage, characterized in that, The beverage includes but is not limited to any one of coffee, tea, cocoa beverage.

10. The use according to claim 9, wherein the compound is ###0002### The volume of non-dairy creamer in the beverage is 0.1%-1%.

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