Preparation method of zero trans fatty acid non-dairy creamer

Abstract

This invention discloses a method for preparing zero-trans-fatty acid vegetable fat powder, comprising the following steps: (1) dissolving dipotassium hydrogen phosphate and fructooligosaccharides in purified water, adding resistant dextrin and konjac gum, and mixing to obtain an aqueous phase mixture; (2) sequentially adding sodium caseinate, glyceryl monostearate, whole milk powder, and milk fat to the aqueous phase mixture and mixing to obtain an emulsified mixture; (3) adding edible silica to the emulsified mixture and mixing, then gradually homogenizing under increased pressure and spray drying to obtain zero-trans-fatty acid vegetable fat powder. The zero-trans-fatty acid vegetable fat powder prepared by this invention has excellent emulsifying and dispersing properties, and its taste is more delicate, mild, and refreshing.

Description

Technical Field

[0001] This invention relates to a method for preparing zero-trans-fatty acid vegetable fat powder, belonging to the field of food processing technology. Background Technology

[0002] Non-dairy creamer, also known as creamer, has good water solubility and emulsifying properties, forming a uniform emulsion in water. It is used in milk powder, coffee, cereal, seasonings, and related products. Conventional non-dairy creamer generally contains high levels of trans fatty acids. Trans fatty acids are metabolized slowly in the body, and excessive intake can easily cause disease and is detrimental to human health. There is an urgent need for zero-trans-fat non-dairy creamer. The "General Rules for Nutrition Labelling of Prepackaged Foods" stipulates that if the trans fat content of 100g of food is less than 0.3g, it can be labeled as 0. Although existing zero-trans-fat non-dairy creamer uses zero trans fatty acids, the content of saturated fatty acids is increased. Excessive consumption of saturated fatty acids still poses a health hazard. Summary of the Invention

[0003] In response to at least one problem existing in the prior art, the present invention provides a method for preparing zero trans fatty acid vegetable fat powder.

[0004] To achieve the above objectives, the present invention adopts the following technical solution: a method for preparing zero-trans-fatty acid non-dairy creamer, comprising the following steps:

[0005] (1) Mix dipotassium hydrogen phosphate with fructooligosaccharides, add purified water at 50-60℃ to dissolve, keep the temperature constant, add resistant dextrin and konjac gum and mix evenly to obtain an aqueous mixture;

[0006] (2) At a temperature of 50-60℃, sodium caseinate and glyceryl monostearate are added to the aqueous phase mixture and sheared and mixed evenly. While keeping the temperature and shear rate constant, whole milk powder is added first and mixed evenly, and then milk fat is added and mixed evenly to obtain an emulsified mixture.

[0007] (3) Add edible silica to the emulsion mixture, shear and mix for 5-10 minutes, then gradually increase the pressure at 50-60℃ to homogenize and ultrafine it, sterilize it, and then spray dry it to obtain a powder, namely zero trans fatty acid vegetable fat powder.

[0008] Preferably, the zero-trans-fatty acid vegetable fat powder contains the following components and their mass fractions: 5-8% milk fat, 5-10% resistant dextrin, 3-6% whole milk powder, 3.5-4.5% sodium caseinate, 1-1.5% konjac gum, 1-1.5% dipotassium hydrogen phosphate, 0.8-1.2% glyceryl monostearate, 0.2-0.3% edible silicon dioxide, and the remainder being fructooligosaccharides.

[0009] Preferably, in step (3), the conditions for pressurization and homogenization are: homogenization 2 to 3 times, each time the pressure is gradually increased from 25MPa to 70MPa and then maintained for 20 to 30s.

[0010] Preferably, in step (3), the pressure is first increased from 25MPa to 50-55MPa at a rate of 2-3MPa / min, and then increased to 70MPa at a rate of 1-1.5MPa / min. The slow pressurization rate takes a long time and increases energy consumption. The fast pressurization rate results in poor homogenization and affects the emulsification and dispersion of the product.

[0011] Preferably, in step (1), the amount of purified water added is 3 to 4 times the sum of the mass of dipotassium hydrogen phosphate and fructooligosaccharides.

[0012] Preferably, in step (1), the shear rate is 3000 to 5000 rpm.

[0013] Preferably, in step (2), the shear rate is 12000-15000 rpm.

[0014] Preferably, in step (3), the shear rate is 15000 to 18000 rpm.

[0015] Preferably, in step (3), the spray drying conditions are: the inlet air temperature is 150-180℃ and the outlet air temperature is 80-100℃.

[0016] The beneficial effects of this invention are as follows: The method for preparing zero-trans-fatty acid non-dairy creamer of this invention involves mixing an aqueous mixture with milk fat to form an emulsion mixture, then homogenizing it by gradually increasing the pressure, followed by spray drying, resulting in a product with excellent emulsifying and dispersing properties. This invention uses milk fat as the source of fatty acids and uses resistant dextrin and whole milk powder as fat substitutes, ensuring the fat-tasting texture of the zero-trans-fatty acid non-dairy creamer while reducing the fat content. This invention also uses fructooligosaccharides instead of traditional syrups, making the non-dairy creamer have a more delicate, mild, and refreshing taste, lower calories, and the ability to inhibit fat, lower serum cholesterol, and improve lipid metabolism. In addition, the resistant dextrin and fructooligosaccharides of this invention are more conducive to the full release of the biological functions of beneficial bacteria in the intestines, inhibiting the growth of harmful bacteria, improving the intestinal flora, and indirectly achieving the effect of promoting nutrient absorption. The zero-trans-fatty acid non-dairy creamer of this invention is also suitable for diabetic patients and obese individuals. Detailed Implementation

[0017] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. The described embodiments are only a part of the embodiments of the present invention, and not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply.

[0018] Example 1

[0019] The specific preparation method of zero trans fatty acid non-dairy creamer is as follows:

[0020] Step 1: Weigh the following ingredients: 50g milk fat, 50g resistant dextrin, 30g whole milk powder, 35g sodium caseinate, 10g konjac gum, 10g dipotassium hydrogen phosphate, 8g glyceryl monostearate, 2g edible silicon dioxide, and 805g fructooligosaccharides.

[0021] Step 2: Mix dipotassium hydrogen phosphate and fructooligosaccharides, add 2445g of purified water at 50-60℃ to dissolve, keep the temperature constant, add resistant dextrin and konjac gum, and mix evenly at a shear rate of 4000rpm to obtain an aqueous phase mixture.

[0022] Step 3: At a temperature of 50-60℃, add sodium caseinate and glyceryl monostearate to the aqueous phase mixture and mix evenly at a shear rate of 15000 rpm. Keep the temperature and shear rate constant, first add whole milk powder and mix evenly, then add milk fat and mix evenly to obtain an emulsified mixture.

[0023] Step 4: Add edible silica to the emulsified mixture and mix for 10 minutes at a shear rate of 16,000 rpm. Then, gradually increase the pressure at a temperature of 50-60℃ to homogenize and refine the mixture into ultrafine particles. Homogenize twice, each time increasing the pressure from 25 MPa to 50 MPa at a rate of 2 MPa / min, then increasing it to 70 MPa at a rate of 1 MPa / min, and holding for 20 seconds. Next, sterilize the mixture in a sterilizer at a temperature of 80-95℃, and then spray dry it with an inlet air temperature of 150-180℃ and an outlet air temperature of 80-100℃ to obtain a powder, which is zero trans fatty acid vegetable fat powder.

[0024] Example 2

[0025] The specific preparation method of the zero trans fatty acid vegetable fat powder is the same as that in Example 1, except that: the raw materials in step 1 are: 60g milk fat, 80g resistant dextrin, 40g whole milk powder, 40g sodium caseinate, 12g konjac gum, 12g dipotassium hydrogen phosphate, 10g glyceryl monostearate, 2.5g edible silicon dioxide, and 743.5g fructooligosaccharides; and 2267g purified water in step 2; the rest are exactly the same.

[0026] Example 3

[0027] The specific preparation method of the zero trans fatty acid vegetable fat powder is the same as that in Example 1, except that: the raw materials in step 1 are: 80g milk fat, 100g resistant dextrin, 60g whole milk powder, 450g sodium caseinate, 15g konjac gum, 15g dipotassium hydrogen phosphate, 12g glyceryl monostearate, 3g edible silicon dioxide, and 670g fructooligosaccharides; and 2055g purified water in step 2; the rest are exactly the same.

[0028] Example 4

[0029] The specific preparation method of the zero trans fatty acid vegetable fat powder is the same as that in Example 1, except that: the raw materials in step 1 are: 80g milk fat, 75g resistant dextrin, 60g whole milk powder, 35g sodium caseinate, 10g konjac gum, 15g dipotassium hydrogen phosphate, 10g glyceryl monostearate, 2g edible silicon dioxide, and 713g fructooligosaccharides; and 2550g purified water in step 2; the rest are exactly the same.

[0030] Example 5

[0031] The specific preparation method of the zero trans fatty acid vegetable fat powder is the same as that in Example 1, except that: Step 2, the shear rate is 3000 rpm; Step 3, the shear rate is 12000 rpm; Step 4, the homogenization conditions are gradually increased under the following conditions: mixing at a shear rate of 15000 rpm for 8 min: homogenization is performed 3 times, each time increasing the pressure from 25 MPa to 52 MPa at a rate of 3 MPa / min, then increasing the pressure to 70 MPa at a rate of 1.5 MPa / min, and then holding for 25 s; the rest is exactly the same.

[0032] Example 6

[0033] The specific preparation method of the zero trans fatty acid vegetable fat powder is the same as that in Example 1, except that: Step 2, the shear rate is 3000 rpm; Step 3, the shear rate is 15000 rpm; Step 4, mix at a shear rate of 18000 rpm for 5 min, and gradually increase the pressure for homogenization: homogenize twice, each time first increasing the pressure from 25 MPa to 55 MPa at a rate of 2.5 MPa / min, then increasing the pressure to 70 MPa at a rate of 1.5 MPa / min, and then holding for 30 s; the rest is exactly the same.

[0034] Example 7

[0035] The specific preparation method of zero trans fatty acid non-dairy creamer is as follows:

[0036] Step 1: Weigh the following ingredients: 70g milk fat, 90g resistant dextrin, 50g whole milk powder, 40g sodium caseinate, 15g konjac gum, 10g dipotassium hydrogen phosphate, 8g glyceryl monostearate, 3g edible silicon dioxide, and 714g fructooligosaccharides.

[0037] Step 2: Mix dipotassium hydrogen phosphate and fructooligosaccharides, add 2890g of purified water at 50-60℃ to dissolve, keep the temperature constant, add resistant dextrin and konjac gum, and mix evenly at a shear rate of 3000rpm to obtain an aqueous phase mixture.

[0038] Step 3: At a temperature of 50-60℃, add sodium caseinate and glyceryl monostearate to the aqueous phase mixture and mix evenly at a shear rate of 14000 rpm. Keep the temperature and shear rate constant, first add whole milk powder and mix evenly, then add milk fat and mix evenly to obtain an emulsified mixture.

[0039] Step 4: Add edible silica to the emulsified mixture and mix for 5 minutes at a shear rate of 17,000 rpm. Then, gradually increase the pressure at a temperature of 50-60℃ to homogenize and refine the mixture into ultrafine particles. Homogenize three times, each time increasing the pressure from 25 MPa to 55 MPa at a rate of 3 MPa / min, then increasing it to 70 MPa at a rate of 1 MPa / min, and holding for 25 seconds. Then, sterilize the mixture in a sterilizer at a temperature of 80-95℃, and then spray dry it with an inlet air temperature of 150-180℃ and an outlet air temperature of 80-100℃ to obtain zero trans fatty acid vegetable fat powder.

[0040] Comparative Example 1

[0041] The specific preparation method of the zero trans fatty acid vegetable fat powder is the same as that in Example 1, except that: the raw materials in step 1 are: 40g milk fat, 50g resistant dextrin, 30g whole milk powder, 35g sodium caseinate, 10g konjac gum, 10g dipotassium hydrogen phosphate, 8g glyceryl monostearate, 2g edible silicon dioxide, and 815g fructooligosaccharides; and 2047.5g purified water in step 2; the rest are exactly the same.

[0042] Comparative Example 2

[0043] The specific preparation method of the zero trans fatty acid vegetable fat powder is the same as that in Example 1, except that: the raw materials in step 1 are: 940g milk fat, 30g whole milk powder, 35g sodium caseinate, 10g konjac gum, 10g dipotassium hydrogen phosphate, 8g glyceryl monostearate, 2g edible silicon dioxide, and 815g fructooligosaccharides; and 2047.5g purified water in step 2; the rest are exactly the same.

[0044] Comparative Example 3

[0045] The specific preparation method of the zero trans fatty acid vegetable fat powder is the same as that in Example 1, except that: the raw materials in step 1 are: 140g hydrogenated palm kernel oil, 30g whole milk powder, 35g sodium caseinate, 10g konjac gum, 10g dipotassium hydrogen phosphate, 8g glyceryl monostearate, 2g edible silicon dioxide, and 760g fructooligosaccharides; and 2047.5g purified water in step 2; the rest are exactly the same.

[0046] Comparative Example 4

[0047] The specific preparation method of the zero trans fatty acid vegetable fat powder is the same as that in Example 1, except that: the raw materials in step 1 are: 40g milk fat, 50g resistant dextrin, 30g whole milk powder, 35g sodium caseinate, 10g konjac gum, 10g dipotassium hydrogen phosphate, 8g glyceryl monostearate, 2g edible silicon dioxide, and 815g glucose syrup; and 2047.5g purified water in step 2; the rest are exactly the same.

[0048] Comparative Example 5

[0049] The specific preparation method of the zero trans fatty acid vegetable fat powder is the same as that in Example 1, except that: Step 4, constant pressure homogenization is used: homogenize twice, the first time at a pressure of 25 MPa for 30 min, and the second time at 70 MPa for 30 min.

[0050] Comparative Example 6

[0051] The specific preparation method of the zero trans fatty acid vegetable fat powder is the same as that in Example 1, except that: Step 4, gradual pressure homogenization conditions: homogenize twice, each time first increase the pressure from 25MPa to 50MPa at a rate of 5MPa / min, then increase the pressure to 70MPa at a rate of 2MPa / min, and then hold for 30s.

[0052] Comparative Example 7

[0053] Step 1: Weigh the following ingredients: 50g milk fat, 50g resistant dextrin, 30g whole milk powder, 35g sodium caseinate, 10g konjac gum, 10g dipotassium hydrogen phosphate, 8g glyceryl monostearate, 2g edible silicon dioxide, and 805g fructooligosaccharides.

[0054] Step 2: Mix dipotassium hydrogen phosphate with fructooligosaccharides, add 2445g of purified water at 50-60℃ to dissolve, keep the temperature constant, add resistant dextrin, konjac gum, sodium caseinate and whole milk powder, mix evenly at a shear rate of 4000rpm to obtain an aqueous mixture.

[0055] Step 3: Melt the milk fat at a temperature of 50-60℃, add glyceryl monostearate and mix, and mix evenly at a shear rate of 15000 rpm to obtain an oil phase mixture;

[0056] Step 3: At a temperature of 50-60℃, add sodium caseinate and glyceryl monostearate to the aqueous phase mixture, keeping the temperature and shear rate constant. Add the first mixture and mix well, then add the second mixture and mix well to obtain an emulsified mixture.

[0057] Step 4: Mix the aqueous mixture from Step 2 and the emulsified mixture from Step 3, and add edible silica. Mix at a shear rate of 16000 rpm for 10 min, then gradually increase the pressure at 50-60℃ for homogenization and ultrafine processing. Homogenize twice, each time increasing the pressure from 25 MPa to 50 MPa at a rate of 2 MPa / min, then increasing it to 70 MPa at a rate of 1 MPa / min, and holding for 20 s. Then, sterilize in a sterilizer at 80-95℃, and then spray dry with an inlet air temperature of 150-180℃ and an outlet air temperature of 80-100℃ to obtain zero trans fatty acid vegetable fat powder.

[0058] Effect Example

[0059] The particle size and oil content of the zero trans fatty acid vegetable fat powders from Examples 1 to 7 and Comparative Examples 1 to 7 were determined, and the results are shown in Table 1. For particle size: the smaller the particle size, the smaller the PDI, the better the dispersibility of the emulsion, the more stable the emulsion, and the better the product properties. At the same time, the taste was evaluated, and the evaluation criteria are shown in Table 2. The evaluation results are shown in Table 3.

[0060] Table 1. Results of particle size and oil content

[0061] Particle size / nm PDI Oil content / % Example 1 253 0.187 5.2 Example 2 278 0.192 6.1 Example 3 291 0.182 8.3 Example 4 263 0.191 8.4 Example 5 246 0.176 5.1 Example 6 270 0.186 5.1 Example 7 284 0.178 7.4 Comparative Example 1 312 0.214 4.1 Comparative Example 2 275 0.193 9.3 Comparative Example 3 345 0.245 13.8 Comparative Example 4 296 0.197 5.9 Comparative Example 5 324 0.215 5.2 Comparative Example 6 309 0.204 5.2 Comparative Example 7 307 201 5.2

[0062] Table 2. Criteria for Taste Evaluation

[0063] taste score Sweet 1～5 exquisite 1～5 cool and refreshing 1～5

[0064] Table 3 Taste Evaluation Results

[0065]

[0066] As can be seen from Tables 1 to 3 above, the particle size range of the zero trans fatty acid vegetable fat powder of Examples 1 to 7 is less than 250 to 300 nm, the PDI is between 0.175 and 0.2, and the oil content is less than 10%. Furthermore, the zero trans fatty acid vegetable fat powder of Examples 1 to 7 has a more delicate, mellow, and refreshing taste.

[0067] Compared to Example 1, Comparative Example 1 reduced the milk fat content, resulting in a significant decrease in the product's oil content, but the increased particle size reduced product stability. Comparative Example 2 did not add resistant dextrin, leading to a decrease in product palatability. Comparative Example 3 used hydrogenated palm kernel oil without adding resistant dextrin, resulting in increased particle size, reduced emulsification and dispersibility, and a higher content (greater than 10%), significantly reducing product palatability. Comparative Example 4 used glucose syrup, resulting in an overly sweet and less delicate product palatability, which is also unsuitable for obese individuals. Comparative Example 5 used constant pressure homogenization, leading to increased particle size, poor emulsification and dispersibility, and reduced product stability. Comparative Example 6 increased the homogenization rate too quickly, resulting in poor homogenization and affecting product emulsification and dispersibility, thus reducing product stability. Comparative Example 7 prepared the aqueous and oil phases separately before mixing, resulting in poor emulsification and mixing, increasing product particle size, worsening emulsification and dispersibility, and affecting product stability.

[0068] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit and essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

[0069] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A method for preparing zero-trans-fatty acid non-dairy creamer, characterized in that, Includes the following steps: (1) Mix dipotassium hydrogen phosphate with fructooligosaccharides, add purified water at 50~60℃ to dissolve, keep the temperature constant, add resistant dextrin and konjac gum and shear and mix evenly to obtain an aqueous mixture; (2) At a temperature of 50~60℃, sodium caseinate and glyceryl monostearate are added to the aqueous phase mixture and sheared and mixed evenly. While keeping the temperature and shear rate constant, whole milk powder is added first and mixed evenly, and then milk fat is added and mixed evenly to obtain an emulsified mixture. (3) Add edible silica to the emulsion mixture, shear and mix for 5-10 minutes, then gradually increase the pressure at 50-60℃ to homogenize and ultrafine it, sterilize it, and then spray dry it to obtain a powder, namely zero trans fatty acid vegetable fat powder. The zero-trans-fat vegetable fat powder raw material contains the following components and their mass fractions: milk fat 5-8%, resistant dextrin 5-10%, whole milk powder 3-6%, sodium caseinate 3.5-4.5%, konjac gum 1-1.5%, dipotassium hydrogen phosphate 1-1.5%, glyceryl monostearate 0.8-1.2%, edible silicon dioxide 0.2-0.3%, and the remainder being fructooligosaccharides; In step (3), the conditions for pressurization and homogenization are: homogenize 2 to 3 times, each time gradually increasing the pressure from 25 MPa to 70 MPa and then holding it for 20 to 30 seconds; In step (3), the pressure is first increased from 25MPa to 50-55MPa at a rate of 2-3MPa / min, and then increased to 70MPa at a rate of 1-1.5MPa / min.

2. The method for preparing zero-trans-fatty acid non-dairy creamer according to claim 1, characterized in that, In step (1), the amount of purified water added is 3 to 4 times the sum of the mass of dipotassium hydrogen phosphate and fructooligosaccharides.

3. The method for preparing zero-trans-fatty acid non-dairy creamer according to claim 1, characterized in that, In step (1), the shear rate is 3000~5000 rpm.

4. The method for preparing zero-trans-fatty acid non-dairy creamer according to claim 1, characterized in that, In step (2), the shear rate is 12000~15000 rpm.

5. The method for preparing zero-trans-fatty acid non-dairy creamer according to claim 1, characterized in that, In step (3), the shear rate is 15000~18000 rpm.

6. The method for preparing zero-trans-fatty acid non-dairy creamer according to claim 1, characterized in that, In step (3), the spray drying conditions are: inlet air temperature of 150~180℃ and outlet air temperature of 80~100℃.

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