Powdered oil and preparation method thereof

Abstract

The invention discloses powdered oil and a preparation method thereof, and the powdered oil comprises the following components in percentage by mass: 65-75% of oil; 0.5%-1.5% of an emulsifier; 5%-10% of cyclodextrin; 1%-5% of sodium caseinate; 0.5%-1.5% of a stabilizer; 10%-20% of a wall material; and 1%-5% of small molecular sugar. The powdered oil provided by the invention can give consideration to both high oil loading capacity and high oil embedding rate, the oil embedding rate reaches 96% or above while the oil loading capacity reaches 70%, the utilization rate of the oil is improved, the production yield of the powdered oil is increased, and the contact of the oil and external air can be reduced by increasing the oil embedding rate, so that the shelf life of the product is prolonged; the stability and the expression effect of the product after subsequent brewing are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to powdered fat and a preparation method thereof. Background Art

[0002] Powdered oils are generally used as raw materials and auxiliary materials for solid beverages, baked foods, dairy products and other products to increase the milky aroma and flavor of the products, increase the color and stability of liquid products, etc. Existing powdered oils use amphoteric emulsifiers as intermediate adhesives between the water phase and the oil phase to ultimately achieve a water-in-oil system. Usually, sodium caseinate and conventional emulsifiers are used for emulsification, and conventional wall materials such as glucose syrup or maltodextrin are used as water phases to encapsulate the oils. The main process is to stir the liquid (water phase-oil phase) system evenly and stably, then shear and homogenize it to make the particle size of the liquid more uniform and suitable for powder spraying, and finally pass it through a high-temperature spray tower for granulation and powder spraying to obtain the final product.

[0003] The powdered oils currently available on the market are difficult to achieve both high oil loading and high oil encapsulation rate at the same time. The main reason is that as the proportion of oil increases, the proportion of wall material decreases, the emulsification effect becomes worse, and the encapsulation effect of the water phase on the oil phase also decreases. The prepared product is prone to large-scale floating oil after brewing, the system is unstable, and due to the reduced encapsulation effect, the oil is very easy to deteriorate when exposed to the air. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a high oil-carrying powdered oil with a high oil embedding rate and a preparation method thereof.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0006] The first aspect of the present invention provides a method for preparing powdered fat, the preparation method comprising:

[0007] (1) mixing oil and emulsifier at a mass ratio of (50-60):1 at a temperature of 70° C. to 90° C. to prepare an oil phase;

[0008] (2) cyclodextrin and water at 70° C. to 90° C. are mixed in a mass ratio of 1:(10-20) to form a cyclodextrin aqueous solution, the cyclodextrin aqueous solution is cooled to 40° C. to 50° C., the cooled cyclodextrin aqueous solution and the oil phase of step (1) are mixed at a mass ratio of (1-2):1 at 40° C. to 50° C., the reacted liquid is heated to 70° C. to 90° C., sodium caseinate, a stabilizer and a wall material are added and mixed uniformly, wherein the amount of sodium caseinate is 1% to 5% of the mass of the liquid, the amount of the stabilizer is 0.1% to 2% of the mass of the liquid, and the amount of the wall material is 5% to 10% of the mass of the liquid;

[0009] (3) subjecting the liquid obtained in step (2) to shearing treatment, and then adding small molecule sugar to mix evenly, wherein the amount of the small molecule sugar added is 0.1% to 1.5% of the mass of the liquid obtained in step (2), and the small molecule sugar is a monosaccharide and / or a disaccharide;

[0010] (4) The liquid obtained in step (3) is subjected to shearing homogenization and spray drying to obtain the powdered oil.

[0011] Preferably, in step (2), the cooled cyclodextrin aqueous solution and the oil phase of step (1) are mixed and reacted at a mass ratio of (1.3-1.6):1 at 40°C-50°C.

[0012] Preferably, the amount of small molecule sugar added in step (3) is 0.5% to 1% of the mass of the liquid obtained in step (2).

[0013] In an embodiment of the present invention, the oil is one or more of hydrogenated palm kernel oil, refined cocoa butter substitute, hydrogenated coconut oil, refined coconut oil, and refined palm oil.

[0014] In an embodiment of the present invention, the emulsifier is one or more of glyceryl monostearate, sodium stearoyl lactylate, and diacetyl tartaric acid mono- and di-glycerides.

[0015] In some embodiments of the present invention, the emulsifier is a mixture of glyceryl monostearate and sodium stearoyl lactylate in a mass ratio of (4-6):1.

[0016] In other embodiments of the present invention, the emulsifier is a mixture of glyceryl monostearate and diacetyl tartaric acid mono- and diglycerides in a mass ratio of (4-6):1.

[0017] In an embodiment of the present invention, the stabilizer is one or more of dipotassium hydrogen phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium citrate, and potassium citrate.

[0018] According to some embodiments of the present invention, the stabilizer is a mixture of dipotassium hydrogen phosphate and sodium hexametaphosphate in a mass ratio of (5-10):1.

[0019] According to other embodiments of the present invention, the stabilizer is a mixture of sodium citrate and potassium citrate in a mass ratio of (2-5):1.

[0020] In an embodiment of the present invention, the wall material is maltodextrin and / or glucose syrup.

[0021] More preferably, the wall material is maltodextrin.

[0022] In an embodiment of the present invention, the small molecule sugar is one or more of sucrose, glucose, fructose, galactose, and lactose.

[0023] According to some embodiments of the present invention, the small molecule sugar is sucrose.

[0024] According to other embodiments of the present invention, the small molecule sugar is a mixture of glucose and lactose in a mass ratio of (0.8-1.2):1.

[0025] In an embodiment of the present invention, the cyclodextrin is one or more of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.

[0026] According to some embodiments of the invention, the cyclodextrin is γ-cyclodextrin.

[0027] According to other embodiments of the present invention, the cyclodextrin is a mixture of α-cyclodextrin and γ-cyclodextrin in a mass ratio of (1-2):1.

[0028] In an embodiment of the present invention, the shearing speed in step (3) is 10000 rpm to 15000 rpm, and the shearing time is 4 to 8 min.

[0029] In an embodiment of the present invention, the shearing speed in step (4) is 10000 rpm to 15000 rpm, the shearing time is 4 to 8 min, the homogenization pressure is 150 to 250 MPa, and the number of homogenization times is 1 to 3 times.

[0030] In an embodiment of the present invention, in step (4), a spray tower is used for spray drying, and the inlet air temperature of the spray tower is 190-210°C, and the outlet air temperature is 80-90°C.

[0031] The second aspect of the present invention also provides powdered fat prepared by the above preparation method.

[0032] In the embodiment of the present invention, the powdered fat comprises the following components by mass percentage:

[0033] Oil 65% to 75%;

[0034] Emulsifier 0.5% to 1.5%;

[0035] Cyclodextrin 5%-10%;

[0036] Sodium caseinate 1% to 5%;

[0037] Stabilizer 0.5%~1.5%;

[0038] Wall material 10% to 20%;

[0039] Small molecule sugar 1%~5%.

[0040] The powdered oil of the present invention can take into account both high oil loading and high oil embedding rate. When the oil loading reaches 70%, the oil embedding rate reaches more than 96%, which directly improves the oil utilization rate and increases the powdered oil production rate. At the same time, the contact between the internal oil and the external air is reduced, thereby extending the shelf life of the product and improving the stability and performance of the product after subsequent brewing.

[0041] Compared with the prior art, the present invention has the following advantages:

[0042] The preparation method of the powdered fat of the present invention utilizes the molecular container performance of cyclodextrin, combines component optimization and special process adjustment, and first mixes the oil phase with the cyclodextrin aqueous solution cooled to 40°C-50°C, and the fat enters the inner cavity of the cyclodextrin to form a composite to achieve the first layer of packaging. Then, after the temperature is raised to 70°C-90°C, a conventional wall material is used to achieve a second layer of efficient packaging, further improving the fat embedding rate while forming a relatively stable double-layer embedding system. Finally, the filling of the microcapsule pores is achieved by filling small molecule sugars, maximizing the effect of high oil loading and high embedding rate, reducing the contact between the internal fat and the external air, thereby extending the shelf life of the product, and having better stability and performance after subsequent brewing. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 This is a state diagram of the powdered fat of Example 1 after being brewed and left to stand for 30 minutes;

[0044] Figure 2 This is a state diagram of the powdered fat of Comparative Example 1 after brewing and standing for 30 minutes;

[0045] Figure 3 This is a state diagram of the powdered fat of Comparative Example 2 after brewing and standing for 30 minutes;

[0046] Figure 4 This is a state diagram of the powdered fat of Comparative Example 3 after brewing and standing for 30 minutes;

[0047] Figure 5 This is a state diagram of the powdered fat of Comparative Example 4 after brewing and standing for 30 minutes;

[0048] Figure 6 This is a state diagram of the powdered fat of Example 2 after brewing and standing for 30 minutes;

[0049] Figure 7 This is a state diagram of the powdered fat of Comparative Example 5 after brewing and standing for 30 minutes;

[0050] Figure 8 This is a state diagram of the powdered fat of Comparative Example 6 after brewing and standing for 30 minutes.

[0051] In the above figure, from left to right are the state diagram under the top view, the local state diagram and the state diagram under the side view. DETAILED DESCRIPTION

[0052] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments and comparative examples.

[0053] The raw materials and ingredients used in the following examples and comparative examples are all commercially available.

[0054] Example 1

[0055] This embodiment provides a method for preparing powdered fat, which is as follows:

[0056] (1) Heat 700 kg of hydrogenated palm kernel oil to melt it into a liquid state, add 10 kg of glyceryl monostearate and 2 kg of sodium stearoyl lactylate into the hydrogenated palm kernel oil, and keep the mixture at a constant temperature of 80° C. with stirring. The whole mixture is used as the oil phase.

[0057] (2) Add 50 kg of γ-cyclodextrin to 1000 kg of 80° C. hot water, stir at a constant temperature of 80° C. until fully dissolved, then cool the solution to a constant temperature of 50° C., add the oil phase obtained in step (1) to the solution, and stir and react at a constant temperature of 50° C. for 1 hour. After the reaction is completed, heat the solution to 80° C. again, then add 40 kg of sodium caseinate, 16 kg of dipotassium hydrogen phosphate, 2 kg of sodium hexametaphosphate, and 160 kg of maltodextrin and stir thoroughly for 30 minutes.

[0058] (3) The slurry obtained in step (2) was sheared at a shear rate of 12000 rpm for a shear time of 5 min. After shearing, 20 kg of sucrose was added and the mixture was thoroughly stirred.

[0059] (4) The slurry obtained in step (3) was subjected to shear homogenization treatment at a shear rate of 12000 rpm, a shear time of 5 min, a homogenization pressure of 200 MPa, and a homogenization number of 2 times.

[0060] (5) High temperature powder spraying: Use a spray tower for spray drying to obtain a powder, where the spray tower air inlet temperature is 200°C and the air outlet temperature is 85°C.

[0061] Comparative Example 1

[0062] This comparative example provides another method for preparing powdered fat, which is as follows:

[0063] (1) Heat 700 kg of hydrogenated palm kernel oil to melt it into a liquid state, add 10 kg of glyceryl monostearate and 2 kg of sodium stearoyl lactylate into the hydrogenated palm kernel oil, and keep the mixture at a constant temperature of 80° C. with stirring. The whole mixture is used as the oil phase.

[0064] (2) Add 40 kg of sodium caseinate into 1000 kg of 80°C hot water, stir at constant temperature, and after fully dissolved, add 16 kg of dipotassium hydrogen phosphate, 2 kg of sodium hexametaphosphate, and 230 kg of maltodextrin and stir for 30 minutes, and the whole is used as the aqueous phase.

[0065] (3) The oil phase of step (1) and the water phase of step (2) were mixed and then sheared at a shear rate of 12000 rpm, a shear time of 5 min, a homogenization pressure of 200 MPa, and a homogenization number of 2 times.

[0066] (4) High temperature powder spraying: Use a spray tower for spray drying to obtain a powder, where the inlet air temperature of the spray tower is 200°C and the outlet air temperature is 85°C.

[0067] Comparative Example 2

[0068] This comparative example provides another method for preparing powdered fat, which is as follows:

[0069] (1) Heat 700 kg of hydrogenated palm kernel oil to melt it into a liquid state, add 10 kg of glyceryl monostearate and 2 kg of sodium stearoyl lactylate into the hydrogenated palm kernel oil, and keep the mixture at a constant temperature of 80° C. with stirring. The whole mixture is used as the oil phase.

[0070] (2) Add 100 kg of γ-cyclodextrin and 20 kg of sucrose to 1000 kg of 80°C hot water, stir at constant temperature, and add 40 kg of sodium caseinate, 16 kg of dipotassium hydrogen phosphate, 2 kg of sodium hexametaphosphate, and 110 kg of maltodextrin after they are fully dissolved, and stir thoroughly for more than 30 minutes. The whole is used as the aqueous phase.

[0071] (3) The oil phase of step (1) and the water phase of step (2) were mixed and then subjected to shear homogenization treatment at a shear rate of 12000 rpm, a shear time of 5 min, a homogenization pressure of 200 MPa, and a homogenization number of 2 times.

[0072] (4) High temperature powder spraying: Use a spray tower for spray drying to obtain a powder, where the inlet air temperature of the spray tower is 200°C and the outlet air temperature is 85°C.

[0073] Comparative Example 3

[0074] This comparative example provides another method for preparing powdered fat, which is as follows:

[0075] (1) Heat 700 kg of hydrogenated palm kernel oil to melt it into a liquid state, add 10 kg of glyceryl monostearate and 2 kg of sodium stearoyl lactylate into the hydrogenated palm kernel oil, and keep the mixture at a constant temperature of 80° C. with stirring. The whole mixture is used as the oil phase.

[0076] (2) Add 50 kg of γ-cyclodextrin to 1000 kg of 80° C. hot water, stir at 80° C. until fully dissolved, then cool the solution to a constant temperature of 60° C., add the oil phase obtained in step (1) to the solution, and stir and react at a constant temperature of 60° C. for 1 hour. After the reaction is completed, heat the solution to 80° C. again, then add 40 kg of sodium caseinate, 16 kg of dipotassium hydrogen phosphate, 2 kg of sodium hexametaphosphate, and 160 kg of maltodextrin, and stir thoroughly for 30 minutes.

[0077] (3) The slurry obtained in step (2) was sheared at a shear rate of 12000 rpm for a shear time of 5 min. After shearing, 20 kg of sucrose was added and the mixture was thoroughly stirred.

[0078] (4) The slurry obtained in step (3) was subjected to shear homogenization treatment at a shear rate of 12000 rpm, a shear time of 5 min, a homogenization pressure of 200 MPa, and a homogenization number of 2 times.

[0079] (5) High temperature powder spraying: Use a spray tower for spray drying to obtain a powder, where the spray tower air inlet temperature is 200°C and the air outlet temperature is 85°C.

[0080] Comparative Example 4

[0081] This comparative example provides another method for preparing powdered fat, which is as follows:

[0082] (1) Heat 700 kg of hydrogenated palm kernel oil to melt it into a liquid state, add 10 kg of glyceryl monostearate and 2 kg of sodium stearoyl lactylate into the hydrogenated palm kernel oil, and keep the mixture at a constant temperature of 80° C. with stirring. The whole mixture is used as the oil phase.

[0083] (2) Add 50 kg of γ-cyclodextrin to 1000 kg of 80° C. hot water, stir at 80° C. until fully dissolved, then cool the solution to a constant temperature of 30° C., add the oil phase obtained in step (1) to the solution, and stir and react at a constant temperature of 30° C. for 1 h. After the reaction is completed, heat the solution to 80° C. again, then add 40 kg of sodium caseinate, 16 kg of dipotassium hydrogen phosphate, 2 kg of sodium hexametaphosphate, and 160 kg of maltodextrin, and stir thoroughly for 30 min.

[0084] (3) The slurry obtained in step (2) was sheared at a shear rate of 12000 rpm for a shear time of 5 min. After shearing, 20 kg of sucrose was added and the mixture was thoroughly stirred.

[0085] (4) The slurry obtained in step (3) was subjected to shear homogenization treatment at a shear rate of 12000 rpm, a shear time of 5 min, a homogenization pressure of 200 MPa, and a homogenization number of 2 times.

[0086] (5) High temperature powder spraying: Use a spray tower for spray drying to obtain a powder, where the spray tower air inlet temperature is 200°C and the air outlet temperature is 85°C.

[0087] Example 2

[0088] This embodiment provides another method for preparing powdered fat, which is as follows:

[0089] (1) Heat 700 kg of refined coconut oil to melt into liquid state, add 10 kg of monostearate glyceryl and 2 kg of diacetyl tartaric acid mono- and diglycerides into hydrogenated palm kernel oil, and keep the mixture at a constant temperature of 80° C. with stirring, and the whole mixture is used as the oil phase.

[0090] (2) Add 40 kg of α-cyclodextrin and 60 kg of γ-cyclodextrin to 1000 kg of 80°C hot water, stir at 80°C until fully dissolved, then add 40 kg of sodium caseinate, 8 kg of sodium citrate, 2 kg of potassium citrate, and 128 kg of maltodextrin and stir thoroughly for 30 min.

[0091] (3) The slurry obtained in step (2) was sheared at a shear rate of 12000 rpm for a shear time of 5 min. After shearing, 5 kg of anhydrous glucose and 5 kg of lactose were added and stirred thoroughly.

[0092] (4) The slurry obtained in step (3) was subjected to shear homogenization treatment at a shear rate of 12000 rpm, a shear time of 5 min, a homogenization pressure of 200 MPa, and a homogenization number of 2 times.

[0093] (5) High temperature powder spraying: Use a spray tower for spray drying to obtain a powder, where the spray tower air inlet temperature is 200°C and the air outlet temperature is 85°C.

[0094] Comparative Example 5

[0095] (1) Heat 700 kg of refined coconut oil to melt into liquid state, add 10 kg of monostearate glyceryl and 2 kg of diacetyl tartaric acid mono- and diglycerides into hydrogenated palm kernel oil, and keep the mixture at a constant temperature of 80° C. with stirring, and the whole mixture is used as the oil phase.

[0096] (2) 40 kg of sodium caseinate was added to 1000 kg of 80°C hot water and stirred at 80°C until fully dissolved. Then, 5 kg of anhydrous glucose, 5 kg of lactose, 8 kg of sodium citrate, 2 kg of potassium citrate and 218 kg of γ-cyclodextrin were added and stirred for 30 min. The whole was used as the aqueous phase.

[0097] (3) The oil phase of step (1) and the water phase of step (2) were mixed and then subjected to shear homogenization treatment at a shear rate of 12000 rpm, a shear time of 5 min, a homogenization pressure of 200 MPa, and a homogenization number of 2 times.

[0098] (4) High temperature powder spraying: Use a spray tower for spray drying to obtain a powder, where the spray tower air inlet temperature is 200°C and the air outlet temperature is 85°C.

[0099] Comparative Example 6

[0100] This comparative example provides another method for preparing powdered fat, which is as follows:

[0101] (1) Heat 700 kg of refined coconut oil to melt into liquid state, add 10 kg of monostearate glyceryl and 2 kg of diacetyl tartaric acid mono- and diglycerides into hydrogenated palm kernel oil, and keep the mixture at a constant temperature of 80° C. with stirring, and the whole mixture is used as the oil phase.

[0102] (2) 100 kg of sodium starch octenyl succinate was added to 100 kg of water at room temperature and stirred thoroughly until no obvious insoluble matter was found. The obtained sodium starch octenyl succinate solution was then slowly added to 900 kg of boiling water and heated and stirred continuously until the liquid was clear and transparent. The oil phase obtained in all steps (1) was added to the liquid. 40 kg of sodium caseinate, 8 kg of sodium citrate, 2 kg of potassium citrate and 133 kg of maltodextrin were added under continuous stirring at a constant temperature of 80° C. and stirred thoroughly for 30 min.

[0103] (3) The slurry obtained in step (2) was sheared at a shear rate of 12000 rpm for a shear time of 5 min. After shearing, 5 kg of sodium alginate was added and stirred at a constant temperature of 80° C. until the sodium alginate was completely hydrated.

[0104] (4) The slurry obtained in step (3) was subjected to shear homogenization treatment at a shear rate of 12000 rpm, a shear time of 5 min, a homogenization pressure of 200 MPa, and a homogenization number of 2 times.

[0105] (5) High temperature powder spraying: Use a spray tower for spray drying to obtain a powder, where the spray tower air inlet temperature is 200°C and the air outlet temperature is 85°C.

[0106] The ratio of surface fat content to fat, fat embedding rate and 55°60d-peroxide value g / 100g of the powdered fats of the above-mentioned embodiments and comparative examples are shown in Table 1.

[0107] Table 1

[0108]

[0109]

[0110] Ratio of surface oil content to fat (detection method): Use petroleum ether to extract the non-dairy creamer sample and evaporate it. The substance after removing the petroleum ether is the surface oil. The surface oil content is obtained by weighing and calculating. The specific determination method is specified in Appendix A of QB / T 4791.

[0111] 55°60d- peroxide value g / 100g detection method: Use petroleum ether to extract the surface oil, use a mixed solvent (chloroform + methanol) to dissolve the sample, absorb part of the solution and determine it by colorimetry. For details, refer to the detection method of peroxide value in 5.2.3 of QB / T 4791.

[0112] Table 1 shows that the oil embedding rate under the preparation method of Example 1 and Example 2 is significantly higher than that of other comparative examples, and the oil loading amount of the powdered oil of Example 1 and Example 2 is significantly higher than that of other comparative examples.

[0113] In Example 1 and Example 2, cyclodextrin has the function of a molecular container, which can capture poorly soluble guest molecules in the cavity to form an inclusion complex. In combination with component optimization and special process adjustment, the oil phase is first mixed with a cyclodextrin aqueous solution cooled to 40-50°C, and the oil enters the inner cavity of the cyclodextrin to form a compound to achieve the first layer of encapsulation. Then, after appropriate heating, conventional wall materials are used to achieve a second layer of efficient encapsulation, further improving the oil encapsulation rate while forming a relatively stable double-layer encapsulation system. Finally, the filling of the microcapsule pores is achieved by filling with small molecule sugars, thereby maximizing the effect of high oil loading and high encapsulation rate.

[0114] Sensory evaluation method: 12 people participated in the test. The powdered fats of the above-mentioned examples and comparative examples were brewed with 70°C water (the mass ratio of powdered fat to 70°C water was 1:10). The samples were stirred until they were completely dissolved. After brewing, the samples were left to stand for 30 minutes, the state of the sample liquid was observed, and the taste was tasted. Before tasting each sample liquid, the sample liquid was rinsed with water.

[0115] like Figures 1 to 8 As shown, the powdered fats of Examples 1 and 2 were stable after brewing and standing for 30 minutes, without obvious floating oil and stratification. Floating oil was observed in Comparative Examples 1 to 6, and obvious stratification was also observed in Comparative Example 6. The powdered fat of Comparative Example 6 was directly eliminated.

[0116] All the participants in the test believed that the sample liquid after the powdered fat brewing of Example 1 had the best smoothness, and could be directly put into the throat without feeling of sticking tongue, fault, stickiness, etc., followed by the sample liquid brewed with the powdered fat brewing of Example 2. Most of the participants in the test believed that the smoothness was not significantly different from that of the sample liquid brewed with the powdered fat brewing of Example 1, and a small number of participants in the test believed that it was slightly sticky on the tongue. The participants in the test believed that the sample liquids brewed with the powdered fats of Comparative Examples 1 to Comparative Examples 5 had different degrees of sticking tongue, fault or stickiness, and the sample liquid brewed with the powdered fat of Comparative Example 6 had obvious granularity.

[0117] All the test participants believed that the sample liquids after brewing the powdered fats of Examples 1 and 2 had only a milky feel but no oily feel, most of the test participants believed that the sample liquids after brewing the powdered fats of Comparative Examples 2 and 3 had an oily feel, and all the test participants believed that the sample liquids after brewing the powdered fats of Comparative Examples 1, 4, and 5 had an obvious oily feel.

[0118] The sensory test results show that the products of Example 1 and Example 2 have better stability and performance after subsequent brewing. In addition, the powdered fats of Example 1 and Example 2 can reduce the contact between the internal fat and the external air, thereby extending the shelf life of the product.

[0119] The above detailed description of the present invention is intended to enable those skilled in the art to understand the contents of the present invention and implement them, but it does not limit the protection scope of the present invention. The present invention is not limited to the above embodiments, and any equivalent changes or modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.

Claims

1. A method for preparing powdered fat, characterized in that: The preparation method comprises: (1) mixing oil and emulsifier at a mass ratio of (50-60):1 at a temperature of 70° C. to 90° C. to prepare an oil phase; (2) cyclodextrin and water at 70° C. to 90° C. are mixed in a mass ratio of 1:(10-20) to form a cyclodextrin aqueous solution, the cyclodextrin aqueous solution is cooled to 40° C. to 50° C., the cooled cyclodextrin aqueous solution and the oil phase of step (1) are mixed at a mass ratio of (1-2):1 at 40° C. to 50° C., the reacted liquid is heated to 70° C. to 90° C., sodium caseinate, a stabilizer and a wall material are added and mixed uniformly, wherein the amount of sodium caseinate is 1% to 5% of the mass of the liquid, the amount of the stabilizer is 0.1% to 2% of the mass of the liquid, and the amount of the wall material is 5% to 10% of the mass of the liquid; (3) subjecting the liquid obtained in step (2) to shearing treatment, and then adding small molecule sugar to mix evenly, wherein the amount of the small molecule sugar added is 0.1% to 1.5% of the mass of the liquid obtained in step (2), and the small molecule sugar is a monosaccharide and / or a disaccharide; (4) The liquid obtained in step (3) is subjected to shearing homogenization and spray drying to obtain the powdered oil.

2. The preparation method according to claim 1, characterized in that: The oil is one or more of hydrogenated palm kernel oil, refined cocoa butter substitute, hydrogenated coconut oil, refined coconut oil, and refined palm oil; the emulsifier is one or more of monostearate glyceryl, sodium stearoyl lactylate, and diacetyl tartaric acid mono- and diglycerides.

3. The preparation method according to claim 1, characterized in that: The stabilizer is one or more of dipotassium hydrogen phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium citrate, and potassium citrate, and the wall material is maltodextrin and / or glucose syrup.

4. The preparation method according to claim 1, characterized in that: The small molecule sugar is one or more of sucrose, glucose, fructose, galactose and lactose.

5. The preparation method according to claim 1, characterized in that: The cyclodextrin is one or more of α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin.

6. The preparation method according to claim 1, characterized in that: The shearing speed in step (3) is 10000 rpm to 15000 rpm, and the shearing time is 4 to 8 min.

7. The preparation method according to claim 1, characterized in that: The shearing speed in the step (4) is 10000 rpm to 15000 rpm, the shearing time is 4 to 8 min, the homogenizing pressure is 150 to 250 MPa, and the homogenizing times are 1 to 3 times.

8. The preparation method according to claim 1, characterized in that: In the step (4), a spray tower is used for spray drying, wherein the air inlet temperature of the spray tower is 190°C to 210°C, and the air outlet temperature is 80°C to 90°C.

9. Powdered fat prepared by the preparation method described in any one of claims 1 to 8.

10. The powdered fat according to claim 9, characterized in that: The powdered fat comprises the following components in percentage by mass: Oil 65% to 75%; Emulsifier 0.5% to 1.5%; Cyclodextrin 5%-10%; Sodium caseinate 1% to 5%; Stabilizer 0.5%~1.5%; Wall material 10% to 20%; Small molecule sugar 1%~5%.

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