A method for preparing non-dairy creamer based on spray drying method

Abstract

The invention relates to the technical field of non-dairy creamer, and discloses a method for preparing non-dairy creamer based on a spray drying method. The method for preparing non-dairy creamer based on a spray drying method uses soybean oil and extremely hydrogenated soybean oil as reaction raw materials, obtains ester exchange oil esters according to a certain ratio, and uses the ester exchange oil esters as core materials; yeast extract, chitosan, and sodium alginate are used as wall materials, and auxiliary materials such as emulsifiers and buffers are added, and microcapsule embedding technology is adopted. The spray drying method is used as the process basis to obtain a powdered oil, which is far lower than the national standard and has an ideal microcapsule embedding effect, is easy to biodegrade, and has high stability.

Description

Technical Field

[0001] The invention relates to the technical field of non-dairy creamer, in particular to a method for preparing non-dairy creamer based on a spray drying method. Background Art

[0002] Non-dairy creamer is a powdered product made of vegetable oil, carbohydrates, protein, etc. as the main raw materials, using microencapsulation technology, and then processed by homogenization and spray drying. Because it tastes like milk powder, it is also commonly known as creamer. It can replace milk powder and be added to food to improve the nutritional value of food. Its application value is relatively high. The food industry is an important economic pillar. With the continuous development of our country, non-dairy creamer has also become an important part of processing raw materials, and its application scope is also constantly extending. Non-dairy creamer has begun to be added to various beverages, such as the instant coffee and milk tea we usually drink. Although it can improve the taste, non-dairy creamer products contain a large amount of trans fatty acids, which are harmful to the human body. As people continue to pay attention to food safety and nutritional value, reducing the content of trans fatty acids and improving its food safety have become the most important issues at present. Summary of the invention

[0003] 1. Technical issues to be resolved

[0004] In view of the deficiencies of the prior art, the present invention provides a method for preparing non-dairy creamer based on a spray drying method.

[0005] (II) Technical solution

[0006] 1. A method for preparing non-dairy creamer based on spray drying method, comprising the following components in weight proportion: 20-50% transesterified oil, 30-43% yeast extract, 8-14% chitosan, 8-12% sodium alginate, 1-4% polyvinyl alcohol, 2-5% emulsifier, 1-2% buffer, characterized in that it comprises the following steps:

[0007] (1) Soybean oil and extremely hydrogenated soybean oil are placed in a vacuum drying oven and maintained at 70-80°C for 1-2 hours. They are then poured into a flask together with the immobilized enzyme Lipozyme TL IM and stirred at 220-240 rpm for 3-4 hours. Nitrogen is introduced to prevent oxidation while maintaining the temperature at 65-80°C. After the reaction is completed, the mixture is filtered and subjected to short-path molecular distillation to obtain transesterified oil.

[0008] (2) Heat the transesterified oil at 80-100° C., add polyvinyl alcohol and emulsifier, stir until fully dissolved, and then add butter flavor to obtain an oil phase emulsified wall material.

[0009] (3) Pour the yeast extract into distilled water, sterilize it at 100-130° C. for 20-30 min, add activated carbon, soak it for 10-20 min, sieve it, add 3.5-6.6 g of chitosan into 36% acetic acid solution and 3.2-6.2% sodium alginate solution by mass into a water bath, heat it to 55-70° C., add a buffer, and then mix it at 10000-11000 rpm for 2-5 min to obtain an aqueous emulsified wall material.

[0010] (4) The water phase and the oil phase emulsified wall material are mixed at a high speed of 10000-12000 rpm for 5-10 minutes, sodium hydroxide is added, and then a cross-linking agent glutaraldehyde is added. The reaction is completed after 1-2 hours, and the mixture is homogenized with a high-pressure homogenizer, placed in a spray drying tower, spray-dried, and cooled to obtain a non-dairy creamer.

[0011] Preferably, in step (1), the mass ratio of soybean oil, extremely hydrogenated soybean oil and immobilized enzyme LipozymeTL IM is 1-1.5:1:0.024-0.032.

[0012] Preferably, the emulsifier in step (2) includes glyceryl monostearate, propylene glycol fatty acid ester, sodium stearoyl lactylate, polysorbate, sucrose ester and lecithin.

[0013] Preferably, the buffer in step (3) comprises dipotassium hydrogen phosphate or disodium hydrogen phosphate.

[0014] Preferably, sodium hydroxide is added in step (4) to adjust the pH value to 7.2-9.

[0015] Preferably, during the spray drying process in step (4), the feed rate is maintained at 200-240 mL / h, the temperature is maintained at 190-210° C., and the air outlet temperature is maintained at 90-110° C.

[0016] (III) Beneficial technical effects

[0017] Compared with the prior art, the present invention has the following beneficial technical effects:

[0018] The method for preparing non-dairy creamer based on spray drying is to use soybean oil and extremely hydrogenated soybean oil as reaction raw materials, obtain ester exchange oil ester in a certain proportion, and use this as the core material; then use yeast extract, chitosan, and sodium alginate as wall materials, add emulsifiers, buffers and other auxiliary materials, adopt microcapsule encapsulation technology, and use spray drying method as the process basis to form a powdered oil, which is far below the national standard and has an ideal microcapsule encapsulation effect, is easily biodegradable, and has high stability. DETAILED DESCRIPTION

[0019] Example 1

[0020] (1) 20 g of soybean oil and 18 g of extremely hydrogenated soybean oil were placed in a vacuum drying oven and kept at 70°C for 1 h. Then, they were poured into a flask together with 0.4 g of immobilized enzyme Lipozyme TL IM and stirred at 220 rpm for 3 h. Nitrogen was introduced to prevent oxidation while maintaining the temperature at 65°C. After the reaction was completed, the mixture was filtered and subjected to short-path molecular distillation to obtain transesterified oil.

[0021] (2) 40 g of the transesterified oil was heated at 80° C., 1.8 g of polyvinyl alcohol, 1.2 g of lecithin and 2.6 g of polysorbate were added, and the mixture was stirred until fully dissolved. Then, butter flavor was added to obtain an oil phase emulsified wall material.

[0022] (3) Pour 30 g of yeast extract into 500 mL of distilled water, sterilize at 100° C. for 20 min, add activated carbon, soak for 10 min, sieve, add 3.5 g of chitosan to 36% acetic acid solution and 3.2 g of sodium alginate solution in a water bath, heat to 55-70° C., add 2 g of dipotassium hydrogen phosphate, and mix at 10,000 rpm for 2 min to obtain an aqueous emulsified wall material.

[0023] (4) The aqueous phase and the oil phase emulsified wall material are mixed at a high speed of 10,000 rpm for 5 minutes, sodium hydroxide is added to adjust the pH value to 7.2, and glutaraldehyde is added. The reaction is completed after 1 hour. The mixture is homogenized with a high-pressure homogenizer and placed in a spray drying tower. During the spray drying process, the feed rate is maintained at 200 mL / h, the temperature is maintained at 190° C., and the outlet air temperature is maintained at 90° C. The mixture is cooled to obtain a non-dairy creamer.

[0024] Example 2

[0025] (1) 30 g of soybean oil and 22 g of extremely hydrogenated soybean oil were placed in a vacuum drying oven and kept at 80°C for 2 h. Then, they were poured into a flask together with 0.7 g of immobilized enzyme Lipozyme TL IM and stirred at 240 rpm for 4 h. Nitrogen was introduced to prevent oxidation while maintaining 80°C. After the reaction was completed, the mixture was filtered and subjected to short-path molecular distillation to obtain transesterified oil.

[0026] (2) 55 g of the transesterified oil was heated at 100° C., 7.8 g of polyvinyl alcohol, 3.2 g of lecithin and 5.4 g of polysorbate were added, and the mixture was stirred until fully dissolved. Then, butter flavor was added to obtain an oil phase emulsified wall material.

[0027] (3) Pour 43 g of yeast extract into 500 mL of distilled water, sterilize at 130° C. for 30 min, add activated carbon, soak for 20 min, sieve, add 6.6 g of chitosan to 36% acetic acid solution and 6.2 g of sodium alginate solution in a water bath, heat to 70° C., add 3.8 g of potassium dihydrogen phosphate, and mix at 11,000 rpm for 5 min to obtain an aqueous emulsified wall material.

[0028] (4) The aqueous phase and the oil phase emulsified wall material are mixed at a high speed of 12000 rpm for 10 min, sodium hydroxide is added to adjust the pH value to 9, and glutaraldehyde is added. The reaction is completed after 2 h. The mixture is homogenized with a high-pressure homogenizer and placed in a spray drying tower. During the spray drying process, the feed rate is maintained at 240 mL / h, the temperature is maintained at 210° C., and the air outlet temperature is maintained at 110° C. The mixture is cooled to obtain non-dairy creamer.

[0029] Example 3

[0030] (1) 25 g of soybean oil and 21 g of extremely hydrogenated soybean oil were placed in a vacuum drying oven and kept at 76°C for 1.2 h. Then, they were poured into a flask together with 0.5 g of immobilized enzyme Lipozyme TL IM and stirred at 230 rpm for 3.5 h. Nitrogen was introduced to prevent oxidation while maintaining 72°C. After the reaction was completed, the mixture was filtered and subjected to short-path molecular distillation to obtain transesterified oil.

[0031] (2) 48 g of transesterified fat was heated at 92° C., 5.2 g of polyvinyl alcohol, 2.4 g of lecithin and 3.2 g of polysorbate were added, and the mixture was stirred until fully dissolved. Then, butter flavor was added to obtain an oil phase emulsified wall material.

[0032] (3) Pour 36 g of yeast extract into 500 mL of distilled water, sterilize at 110° C. for 25 min, add activated carbon, soak for 15 min, sieve, add 4.8 g of chitosan to 36% acetic acid solution and 5.2 g of sodium alginate solution in a water bath, heat to 60° C., add 3.4 g of potassium dihydrogen phosphate, and mix at 10500 rpm for 3 min to obtain an aqueous emulsified wall material.

[0033] (4) The aqueous phase and the oil phase emulsified wall material are mixed at a high speed of 11500 rpm for 7 minutes, sodium hydroxide is added to adjust the pH value to 7.6, and glutaraldehyde is added. The reaction is completed after 1.5 hours. The mixture is homogenized with a high-pressure homogenizer and placed in a spray drying tower. During the spray drying process, the feed rate is maintained at 220 mL / h, the temperature is maintained at 200° C., and the air outlet temperature is maintained at 100° C. The mixture is cooled to obtain a non-dairy creamer.

[0034] Example 4

[0035] (1) 30 g of soybean oil and 22 g of extremely hydrogenated soybean oil were placed in a vacuum drying oven and kept at 80°C for 2 h. Then, they were poured into a flask together with 0.7 g of immobilized enzyme Lipozyme TL IM and stirred at 240 rpm for 4 h. Nitrogen was introduced to prevent oxidation while maintaining 80°C. After the reaction was completed, the mixture was filtered and subjected to short-path molecular distillation to obtain transesterified oil.

[0036] (2) 48 g of transesterified fat was heated at 92° C., 5.2 g of polyvinyl alcohol, 2.4 g of lecithin and 3.2 g of polysorbate were added, and the mixture was stirred until fully dissolved. Then, butter flavor was added to obtain an oil phase emulsified wall material.

[0037] (3) Pour 36 g of yeast extract into 500 mL of distilled water, sterilize at 110° C. for 25 min, add activated carbon, soak for 15 min, sieve, add 4.8 g of chitosan to 36% acetic acid solution and 5.2 g of sodium alginate solution in a water bath, heat to 60° C., add 3.4 g of potassium dihydrogen phosphate, and mix at 10500 rpm for 3 min to obtain an aqueous emulsified wall material.

[0038] (4) The aqueous phase and the oil phase emulsified wall material are mixed at a high speed of 11500 rpm for 7 minutes, sodium hydroxide is added to adjust the pH value to 7.6, and glutaraldehyde is added. The reaction is completed after 1.5 hours. The mixture is homogenized with a high-pressure homogenizer to a particle size of 0.3 μm. The mixture is placed in a spray drying tower and the feed rate is maintained at 220 mL / h, the temperature is maintained at 200° C., the outlet air temperature is maintained at 100° C. during the spray drying process, and the mixture is cooled to obtain a non-dairy creamer.

[0039] Example 5

[0040] (1) 25 g of soybean oil and 21 g of extremely hydrogenated soybean oil were placed in a vacuum drying oven and kept at 76°C for 1.2 h. Then, they were poured into a flask together with 0.5 g of immobilized enzyme Lipozyme TL IM and stirred at 230 rpm for 3.5 h. Nitrogen was introduced to prevent oxidation while maintaining 72°C. After the reaction was completed, the mixture was filtered and subjected to short-path molecular distillation to obtain transesterified oil.

[0041] (2) 55 g of the transesterified oil was heated at 100° C., 7.8 g of polyvinyl alcohol, 3.2 g of lecithin and 5.4 g of polysorbate were added, and the mixture was stirred until fully dissolved. Then, butter flavor was added to obtain an oil phase emulsified wall material.

[0042] (3) Pour 43 g of yeast extract into 500 mL of distilled water, sterilize at 130° C. for 30 min, add activated carbon, soak for 20 min, sieve, add 6.6 g of chitosan to 36% acetic acid solution and 6.2 g of sodium alginate solution in a water bath, heat to 70° C., add 3.8 g of potassium dihydrogen phosphate, and mix at 11,000 rpm for 5 min to obtain an aqueous emulsified wall material.

[0043] (4) The aqueous phase and the oil phase emulsified wall material are mixed at a high speed of 10,000 rpm for 5 minutes, sodium hydroxide is added to adjust the pH value to 7.2, and glutaraldehyde is added. The reaction is completed after 1 hour. The mixture is homogenized with a high-pressure homogenizer and placed in a spray drying tower. During the spray drying process, the feed rate is maintained at 200 mL / h, the temperature is maintained at 190° C., and the outlet air temperature is maintained at 90° C. The mixture is cooled to obtain a non-dairy creamer.

[0044] The embedding rate of non-dairy creamer is the ratio of the embedded oil content in the powder to the total oil content in the product. Embedding rate = (total oil content - surface oil content) / total oil content × 100%.

[0045] The method for determining peroxide value shall be in accordance with GB / T5009.37-2003 Analytical Method for Hygienic Standard of Edible Vegetable Oil.

[0046] Moisture content determination method: According to GB 5009.3-2010 Determination of moisture in food, the moisture content of powder is determined by direct drying method. Accurately weigh 2-3g of powder and place it in a 105℃ oven to dry for 12-24h to constant weight. Moisture content = (mass of powder before drying - mass of powder after drying) / mass of powder before drying × 100%.

[0047] The fatty acid composition and trans fatty acid content in transesterified oils were analyzed using the American Oil Chemists Society standard "AOCS Ce 1e-91".

[0048]

[0049] The embedding rate of the non-dairy creamer in each embodiment reaches 85.4-89.5, the peroxide value is 118-132, the particle size is 3.6-4.1, the water content is 1.18-1.78, and the trans fatty acid content is 0.02-0.06. The embedding rate of the product is above 80%, the embedding effect is good, the measured peroxide value proves that it has good stability, uniform and fine capsules, small particles, and the trans fatty acid content is far lower than the national standard of 0.3%.

Claims

1. A method for preparing non-dairy creamer based on spray drying, comprising the following components in weight proportion: 20-50% transesterified oil, 30-43% yeast extract, 8-14% chitosan, 8-12% sodium alginate, 1-4% polyvinyl alcohol, 2-5% emulsifier, 1-2% buffer, characterized in that: The following steps are involved: (1) Soybean oil and extremely hydrogenated soybean oil are placed in a vacuum drying oven and kept at 70-80°C for 1-2 hours. Then, they are poured into a flask together with the immobilized enzyme Lipozyme TL IM, stirred at 220-240 rpm for 3-4 hours, and nitrogen is introduced to prevent oxidation while maintaining the temperature at 65-80°C. After the reaction is completed, the mixture is filtered and then subjected to short-path molecular distillation to obtain transesterified oils. (2) Heat the transesterified oil at 80-100°C, add polyvinyl alcohol and emulsifier, stir until fully dissolved, and then add butter flavor to obtain oil phase emulsified wall material; (3) Pour the yeast extract into distilled water and sterilize it at 100-130℃ for 20-30min. Add activated carbon, soak for 10-20 minutes, sieve, add 3.5-6.6g chitosan to 36% acetic acid solution and 3.2-6.2g sodium alginate solution in a water bath, heat to 55-70°C, add buffer, and then mix at 10000-11000rpm for 2-5 minutes to obtain an aqueous emulsified wall material; (4) Mixing the water phase and the oil phase emulsified wall material at a high speed of 10,000-12,000 rpm for 5-10 minutes, adding sodium hydroxide, and then adding glutaraldehyde, reacting for 1-2 hours, homogenizing with a high-pressure homogenizer, placing it in a spray drying tower, spray drying, cooling, and obtaining non-dairy creamer; In the step (1), the mass ratio of soybean oil, extremely hydrogenated soybean oil and immobilized enzyme LipozymeTL IM is 1-1.5:1:0.024-0.032; The emulsifier in step (2) includes glyceryl monostearate, propylene glycol fatty acid ester, sodium stearoyl lactylate, polysorbate, sucrose ester and lecithin; The buffer in step (3) includes dipotassium hydrogen phosphate and disodium hydrogen phosphate; During the spray drying process in step (4), the feed rate is maintained at 200-240 mL / h, the temperature is maintained at 190-210° C., and the air outlet temperature is maintained at 90-110° C.

2. The method for preparing non-dairy creamer based on spray drying method according to claim 1, characterized in that: In the step (4), sodium hydroxide is added to adjust the pH value to 7.2-9.

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