Acid-resistant non-dairy creamer and preparation method thereof

Abstract

The invention relates to the technical field of non-dairy creamer, in particular to acid-resistant non-dairy creamer and a preparation method thereof. The acid-resistant non-dairy creamer provided by the invention is prepared from the following components in percentage by mass: 20 to 35 percent of vegetable oil, 5 to 18 percent of modified starch, 3 to 12 percent of Arabic gum, 0.3 to 1.5 percent of fatty acid monoglyceride, 0.2 to 1 percent of sodium stearoyl lactylate, 0.2 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The acid-resistant modified starch, the Arabic gum and other emulsion stabilizers are added to replace milk protein, the glucose syrup with better film-forming property is used as the wall material, and the obtained non-dairy creamer is good in acid resistance, so that the problem that the non-dairy creamer product is not acid-resistant in the prior art is solved. The result of the embodiment shows that the acid-resistant non-dairy creamer provided by the invention is completely stable under the acidic condition that the pH value is 3.5-6, and the phenomena of layering, floating or precipitating do not occur.

Description

Technical Field

[0001] The invention relates to the technical field of non-dairy creamer, in particular to an acid-resistant non-dairy creamer and a preparation method thereof. Background Art

[0002] Non-dairy creamer, also known as non-dairy creamer, is a modern food with refined vegetable oil or hydrogenated vegetable oil, casein, etc. as the main raw materials.

[0003] Non-dairy creamer has good water solubility, multi-emulsification and multi-dispersibility, and forms a uniform emulsion in water. Non-dairy creamer has special functions in food production and processing, such as: non-dairy creamer can improve the internal structure of food, increase flavor and fat, and have a delicate taste, lubrication and thickness, so it is a good companion for coffee and milk tea products. It can also be used in instant oatmeal, candy, cakes, biscuits, etc., which can make the cake structure delicate and elastic, and can make the biscuits more crisp and less likely to lose oil. Non-dairy creamer has good instant solubility, and its flavor is similar to milk through flavoring. It can replace milk powder or reduce the amount of milk used in food processing, thereby reducing production costs while maintaining stable product quality.

[0004] At present, non-dairy creamer products usually contain milk-extracted proteins, especially casein, which is an excellent emulsifier that can help fat and water combine to maintain the stability of the emulsion. However, protein is relatively "delicate". Acid, alkali, high temperature, metal ions, etc. can denature it, change its structure, and even produce precipitation. After protein denaturation, the molecular structure is loose, it cannot form crystals, and it is easily hydrolyzed by proteases. The denaturation of protein is mainly due to the destruction of the internal structure of the protein molecule. The spatial structure of natural protein is maintained by secondary bonds such as hydrogen bonds, and after denaturation, the secondary bonds are destroyed, and the protein molecules change from the original orderly curled and tight structure to a disordered loose stretched structure (but the primary structure has not changed). Therefore, the hydrophobic groups originally inside the molecule are exposed to the surface of the molecule in large quantities, while the distribution of hydrophilic groups on the surface is relatively reduced, causing the protein particles to be insoluble in water and lose the water film, which easily causes the molecules to collide with each other and aggregate and precipitate. Therefore, the milk protein in non-dairy creamer will denature when it meets acid, and the protein will flocculate after denaturation, thereby breaking the emulsion stability system and causing stratification. Therefore, non-dairy creamer is not acid-resistant, which limits its application in some acidic foods and beverages. Summary of the invention

[0005] In view of this, the object of the present invention is to provide an acid-resistant non-dairy creamer and a preparation method thereof. The non-dairy creamer provided by the present invention is stable under acidic conditions.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The present invention provides an acid-resistant non-dairy creamer, comprising the following components in percentage by weight:

[0008] 20-35% of vegetable oil, 5-18% of modified starch, 3-12% of gum arabic, 0.3-1.5% of monoglyceride of fatty acid, 0.2-1% of sodium stearoyl lactylate, 0.2-0.5% of silicon dioxide, and the balance of glucose syrup; the DE value of the glucose syrup is 10-14 based on dry matter.

[0009] Preferably, the acid-resistant non-dairy creamer comprises the following components in percentage by mass:

[0010] 25-32% of vegetable oil, 8-15% of modified starch, 4-10% of gum arabic, 0.8-1% of monoglyceride of fatty acid, 0.4-0.6% of sodium stearoyl lactylate, 0.3% of silicon dioxide, and the balance of glucose syrup, wherein the glucose syrup is calculated on the basis of dry matter.

[0011] Preferably, the vegetable oil is refined vegetable oil or hydrogenated vegetable oil.

[0012] Preferably, the refined vegetable oil is 33° palm oil, and the hydrogenated vegetable oil is hydrogenated palm kernel oil.

[0013] Preferably, the modified starch is modified starch N-CREAMER34.

[0014] The present invention provides a method for preparing the acid-resistant non-dairy creamer described in the above technical solution, comprising the following steps:

[0015] The water, modified starch and gum arabic are first mixed to obtain a starch solution;

[0016] The vegetable oil, monoglyceride and sodium stearoyl lactylate are mixed for the second time to obtain an oil phase solution;

[0017] Mixing glucose syrup with the starch solution and the oil phase solution, sequentially emulsifying, homogenizing and spray drying to obtain a powder;

[0018] The powder is mixed with silicon dioxide to obtain the acid-resistant non-dairy creamer.

[0019] Preferably, the temperature of the first mixing is 60-65°C; the temperature of the second mixing is 70-75°C.

[0020] Preferably, the emulsification is carried out in an emulsifying shearing machine with a shearing frequency of 40 to 45 Hz, a time of 20 to 30 min, and a final emulsification temperature of 60 to 65°C.

[0021] Preferably, the homogenization is carried out in a high-pressure homogenizer, and the homogenization adopts two-stage homogenization, the first-stage pressure of the two-stage homogenization is 15-24 MPa, and the second-stage pressure is 5-8 MPa.

[0022] Preferably, the spray drying is carried out in a spray drying tower, the inlet air temperature of the spray drying is 150-180° C., the exhaust air temperature is 85-91° C., and the feed pressure is 25-30 MPa.

[0023] The present invention provides an acid-resistant non-dairy creamer, comprising the following components in percentage by mass: 20-35% vegetable oil, 5-18% modified starch, 3-12% gum arabic, 0.3-1.5% monoglyceride, 0.2-1% sodium stearoyl lactylate, 0.2-0.5% silicon dioxide, and the remainder glucose syrup; the glucose syrup has a DE value of 10-14 based on dry matter. The present invention adds acid-resistant modified starch and emulsifying stabilizers such as gum arabic to replace milk protein, and uses glucose syrup with better film-forming properties as a wall material. The obtained non-dairy creamer has good acid resistance, thereby solving the problem of non-dairy creamer products being acid-resistant in the prior art and expanding the application range of non-dairy creamer. The results of the examples show that the acid-resistant non-dairy creamer provided by the present invention is completely stable under acidic conditions with a pH value of 3.3-6, and will not be stratified, floated or precipitated. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The acid resistance test result of the non-dairy creamer prepared in Example 3;

[0025] Figure 2 The acid resistance test results of the non-dairy creamer prepared in Example 4 are shown. DETAILED DESCRIPTION

[0026] The present invention provides an acid-resistant non-dairy creamer, comprising the following components in percentage by weight:

[0027] 20-35% of vegetable oil, 5-18% of modified starch, 3-12% of gum arabic, 0.3-1.5% of monoglyceride of fatty acid, 0.2-1% of sodium stearoyl lactylate, 0.2-0.5% of silicon dioxide, and the balance of glucose syrup; the DE value of the glucose syrup is 10-14 based on dry matter.

[0028] In the present invention, unless otherwise specified, the raw materials involved are commercially available products well known in the art.

[0029] In terms of mass percentage, the acid-resistant non-dairy creamer provided by the present invention includes 20-35% vegetable oil, preferably 25-32%, and more preferably 30%. In the present invention, the vegetable oil is preferably refined vegetable oil or hydrogenated vegetable oil, the refined vegetable oil is preferably 33° palm oil, and the hydrogenated vegetable oil is preferably hydrogenated palm kernel oil. In the present invention, the hydrogenated vegetable oil is the product of hydrogenation catalysis of ordinary vegetable oil at a certain temperature and pressure (completely hydrogenated vegetable oil, containing only trace amounts of trans fatty acids), and the result of hydrogenation is an increase in the melting point of the oil (increased hardness), making the vegetable oil more saturated and less susceptible to oxidation; the refined vegetable oil is a natural vegetable oil with a melting point ≥20°C, and because of the high content of saturated fatty acids, the melting point is relatively high, and the storage state is solid at room temperature. The refined vegetable oil and hydrogenated vegetable oil can not only extend the shelf life, but also make pastries more crispy.

[0030] In terms of mass percentage, the acid-resistant non-dairy creamer provided by the present invention includes 5-18% modified starch, preferably 8-15%, and more preferably 10-12%. In the present invention, the modified starch is preferably modified starch N-CREAMER34. In the present invention, the main component of the modified starch N-CREAMER34 is sodium starch octenylsuccinate, which is a special edible modified starch gum. It is a type of starch sugar ester product, and has a special emulsifying and stabilizing effect in water-in-oil emulsion products. It cannot be replaced by other products. As a new type of food emulsifier and thickener, it is a safe and functional product. In the present invention, the modified starch N-CREAMER34 has the following effects: it has the effects of reducing surface tension and interfacial tension, and has a good emulsification stabilization effect; it can adjust the viscosity of the emulsion; it can form a stable system with starch (modified starch N-CREAMER34 contains a small amount of starch) to prevent starch aging and hardening; it can make the emulsion lubricated and shiny, and the emulsion will not stick to the container wall; it has the effects of wetting, dispersing, penetrating, suspending, and solubilizing to prevent fat from breaking and floating; it has good stability in acid and alkali solutions.

[0031] In terms of mass percentage, the acid-resistant non-dairy creamer provided by the present invention comprises 3-12% gum arabic, preferably 4-10%, and more preferably 7-8%. The main components of the gum arabic are high molecular weight polysaccharides and their calcium, magnesium and potassium salts. Since the gum arabic structure contains some protein substances and rhamnose, the gum arabic has very good hydrophilic and lipophilic properties, good emulsifying properties, and good film-forming properties, and is particularly suitable for water-in-oil emulsion systems, and is a very good natural water-in-oil emulsion stabilizer.

[0032] The acid-resistant non-dairy creamer provided by the present invention comprises 0.3-1.5% of monoglyceride, preferably 0.8-1%, more preferably 0.9-1%, by weight percentage. In the present invention, the monoglyceride (i.e., monoglyceride) is an edible emulsifier, and the addition of the emulsifier to the non-dairy creamer can improve its wettability and dispersibility in aqueous solution.

[0033] The acid-resistant non-dairy creamer provided by the present invention comprises 0.2-1% sodium stearoyl lactylate, preferably 0.4-0.6% by mass percentage. In the present invention, the sodium stearoyl lactylate (SSL for short) is a white to light yellow brittle solid or powder, has a slight caramel smell, is slightly hygroscopic, and is used as an anionic surfactant, emulsifier and thickener.

[0034] The acid-resistant non-dairy creamer provided by the present invention comprises 0.2-0.5% silicon dioxide, preferably 0.3% by mass percentage. In the present invention, the particle size of the silicon dioxide is preferably 300-350 meshes. In the present invention, the silicon dioxide has a large specific surface area, so that it can act as a spacer between the particles of the powder material, and at the same time promote the free flow of the powder material. Its hygroscopic performance is extremely large, and the anti-caking effect and adsorption effect are also enhanced.

[0035] The acid-resistant non-dairy creamer provided by the present invention includes a glucose syrup surplus. In the present invention, the glucose syrup is calculated on a dry matter basis, and the DE value is 10 to 14, preferably 12 to 13. In the present invention, the glucose syrup is a starch syrup produced by using starch as a raw material under the action of an enzyme or an acid, and the main components are macromolecular oligosaccharides above maltotetraose, and a relatively small amount (<15%) of glucose, maltose, maltotriose, etc. Because it contains a large amount of macromolecular oligosaccharides, it has a large viscosity and good film-forming properties, and is used as an embedding wall material for the acid-resistant non-dairy creamer to increase the stability of the product.

[0036] The invention adds acid-resistant modified starch and emulsifying stabilizers such as gum arabic to replace milk protein, uses glucose syrup with better film-forming property as wall material, and the obtained non-dairy creamer has good acid resistance, thus solving the problem of non-dairy creamer products being not acid-resistant in the prior art.

[0037] The present invention provides a method for preparing the acid-resistant non-dairy creamer described in the above technical solution, comprising the following steps:

[0038] The water, modified starch and gum arabic are first mixed to obtain a starch solution;

[0039] The vegetable oil, monoglyceride and sodium stearoyl lactylate are mixed for the second time to obtain an oil phase solution;

[0040] Mixing glucose syrup with the starch solution and the oil phase solution, sequentially emulsifying, homogenizing and spray drying to obtain a powder;

[0041] The powder is mixed with silicon dioxide to obtain the acid-resistant non-dairy creamer.

[0042] The present invention first mixes water, modified starch and gum arabic to obtain a starch solution. In the present invention, the temperature of the first mixing is preferably 60-65° C. The present invention preferably disperses or dissolves the modified starch and gum arabic with an appropriate amount of normal temperature water, and then heats to 60-65° C. to form a starch solution. In an embodiment of the present invention, the ratio of the total mass of the modified starch and gum arabic to the mass of water is 3-5.5:1.

[0043] The present invention performs a second mixing of vegetable oil, monoglyceride and sodium stearoyl lactylate to obtain an oil phase solution. In the present invention, the temperature of the second mixing is preferably 70-75° C. The present invention preferably heats the vegetable oil to 70-75° C., then adds monoglyceride and sodium stearoyl lactylate thereto, stirs and mixes evenly, and forms an oil phase solution.

[0044] After obtaining the starch solution and the oil phase solution, the present invention mixes the glucose syrup with the starch solution and the oil phase solution, and sequentially emulsifies, homogenizes and spray-dries to obtain a powder. In the present invention, the solid content of the glucose syrup is preferably 65-70wt%. In the present invention, the emulsification is preferably carried out in an emulsifying shearing machine (or an emulsifying tank), and the present invention preferably injects the glucose syrup, the starch solution and the oil phase solution into an emulsifying shearing machine at the same time for emulsification; the shear frequency of the emulsification is preferably 40-45Hz, more preferably 45Hz, the time is preferably 20-30min, the final temperature of the emulsification is preferably 60-65°C, and the subsequent homogenization is carried out under heat preservation. In the present invention, the homogenization is preferably carried out in a high-pressure homogenizer, and the homogenization preferably adopts a two-stage homogenization, and the first-stage pressure of the two-stage homogenization is preferably 15-24MPa, more preferably 18MPa, and the second-stage pressure is preferably 5-8MPa, more preferably 6MPa. In the present invention, the spray drying is preferably carried out in a spray drying tower, and the spray drying tower is preferably a dairy grade, top exhaust pressure spray drying tower; the inlet air temperature of the spray drying is preferably 150-180°C, more preferably 160°C, the exhaust air temperature is preferably 85-91°C, more preferably 86-90°C, and the feed pressure is preferably 25-30MPa, more preferably 28MPa.

[0045] In the present invention, the inner layer of the powder is a core material fat globule (component is vegetable oil), and the outer wall material is an emulsified surfactant material (component is monoglyceride and sodium stearoyl lactylate and modified starch, gum arabic) and glucose syrup dry matter.

[0046] After obtaining the powder, the present invention mixes the powder with silicon dioxide to obtain the acid-resistant non-dairy creamer. The present invention preferably adds silicon dioxide to the powder at the outlet of the fluidized bed using an anti-caking agent adding device and mixes the powder evenly in a rotary vibrating screen. The anti-caking agent adding device is preferably a high-precision variable frequency CNC spiral feeding adding device.

[0047] The preparation method provided by the invention has a simple process and reduces the uncertainty of the process.

[0048] In order to further illustrate the present invention, the acid-resistant non-dairy creamer and the preparation method thereof provided by the present invention are described in detail below in conjunction with examples, but they should not be construed as limiting the scope of protection of the present invention.

[0049] Example 1

[0050] The raw material ratio of the acid-resistant non-dairy creamer is shown in Table 1, and the preparation method is as follows:

[0051] (1) Dissolving modified starch N-CREAMER34 and gum arabic in water at room temperature and heating to 62° C. to form a starch solution;

[0052] (2) Refined vegetable oil (33° palm oil in Examples 1-2) or hydrogenated vegetable oil (hydrogenated palm kernel oil in Examples 3-5) is heated to 73°C, and monoglyceride (i.e. monoglyceride) and sodium stearoyl lactylate are added and stirred to mix well to obtain an oil phase solution;

[0053] (3) Glucose syrup (DE value 12, solid content of glucose syrup raw material 65%), the starch solution prepared in step (1) and the oil phase solution prepared in step (2) are simultaneously injected into an emulsification tank for shear emulsification for 20 min (shear emulsification frequency is 45 Hz, shear final temperature is 60-65° C., and heat preservation), and then the emulsified slurry is injected into a homogenizer for emulsification and homogenization (primary pressure is 18 MPa, secondary pressure is 6 MPa), and the homogenized slurry is injected into a dairy grade, upper exhaust pressure spray drying tower for spray drying (spray drying inlet air temperature is 160° C., exhaust air temperature is 86-91° C., and feed pressure is 28 MPa) to obtain a powder;

[0054] (4) Add silicon dioxide (300-350 mesh) to the powder prepared in step (3) in a fluidized bed using a high-precision variable frequency CNC spiral feeding anti-caking agent adding device, mix well, and obtain the acid-resistant non-dairy creamer.

[0055] Example 2

[0056] The raw material ratio of the acid-resistant non-dairy creamer is shown in Table 1. The preparation method of the acid-resistant non-dairy creamer is the same as that of Example 1.

[0057] Example 3

[0058] The raw material ratio of the acid-resistant non-dairy creamer is shown in Table 1. The preparation method of the acid-resistant non-dairy creamer is the same as that of Example 1.

[0059] Example 4

[0060] The raw material ratio of the acid-resistant non-dairy creamer is shown in Table 1. The preparation method of the acid-resistant non-dairy creamer is the same as that of Example 1.

[0061] Example 5

[0062] The raw material ratio of the acid-resistant non-dairy creamer is shown in Table 1. The preparation method of the acid-resistant non-dairy creamer is the same as that of Example 1.

[0063] Table 1 Example 1 to 5 Acid-resistant non-dairy creamer raw material ratio table (unit: kg)

[0064]

[0065]

[0066] The acid resistance of the non-dairy creamer prepared in the example was tested, and the testing method was as follows: the non-dairy creamer prepared in the example was added into 80-85°C hot water and stirred to dissolve into a 10% emulsion, a certain amount of citric acid solution was slowly added under continuous stirring, and the acidity was adjusted to the required level, and the emulsion was observed to see whether stratification, floating or precipitation occurred.

[0067] Figure 1 The acid resistance test result of the non-dairy creamer prepared in Example 3. The non-dairy creamer prepared in Example 3 does not delaminate, float or precipitate when left standing for a long time (more than 48 hours) at a pH value of 3.38.

[0068] Figure 2 The acid resistance test result of the non-dairy creamer prepared in Example 4 is shown in FIG. 1. The non-dairy creamer prepared in Example 4 has an emulsion with a pH value of 3.41 and will not separate, float or precipitate after being left to stand for a long time (more than 48 hours).

[0069] The non-dairy creamers prepared in other embodiments all have excellent acid resistance and are completely stable under acidic conditions with a pH value of 3.5 to 6.

[0070] After deeply studying the reasons why the non-dairy creamer is unstable in stratification when encountering acid, the present invention makes improvements in terms of raw materials, adds an acid-resistant emulsifying stabilizer to replace milk protein, and uses glucose syrup with better film-forming property as a wall material, thereby solving the problem that the non-dairy creamer products in the prior art are not acid-resistant, and can be completely stable under acidic conditions with a pH value of 3.5 to 6. In addition, the method for preparing the acid-resistant non-dairy creamer of the present invention is simple, reduces the uncertainty of the process, reduces the auxiliary raw materials required during application, and expands the application range of the non-dairy creamer.

[0071] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. An acid-resistant non-dairy creamer, characterized in that: Includes the following components in percentage by mass: 20-35% of vegetable oil, 5-18% of modified starch, 3-12% of gum arabic, 0.3-1.5% of monoglyceride of fatty acid, 0.2-1% of sodium stearoyl lactylate, 0.2-0.5% of silicon dioxide, and the balance of glucose syrup; the DE value of the glucose syrup is 10-14 based on dry matter.

2. The acid-resistant non-dairy creamer according to claim 1, characterized in that: Includes the following components in percentage by mass: 25-32% of vegetable oil, 8-15% of modified starch, 4-10% of gum arabic, 0.8-1% of monoglyceride of fatty acid, 0.4-0.6% of sodium stearoyl lactylate, 0.3% of silicon dioxide, and the balance of glucose syrup, wherein the glucose syrup is calculated on the basis of dry matter.

3. The acid-resistant non-dairy creamer according to claim 1 or 2, characterized in that: The vegetable oil is refined vegetable oil or hydrogenated vegetable oil.

4. The acid-resistant non-dairy creamer according to claim 3, characterized in that: The refined vegetable oil is 33° palm oil, and the hydrogenated vegetable oil is hydrogenated palm kernel oil.

5. The acid-resistant non-dairy creamer according to claim 1 or 2, characterized in that: The modified starch is modified starch N-CREAMER34.

6. The method for preparing the acid-resistant non-dairy creamer according to any one of claims 1 to 5, characterized in that: The following steps are involved: The water, modified starch and gum arabic are first mixed to obtain a starch solution; The vegetable oil, monoglyceride and sodium stearoyl lactylate are mixed for the second time to obtain an oil phase solution; Mixing glucose syrup with the starch solution and the oil phase solution, sequentially emulsifying, homogenizing and spray drying to obtain a powder; The powder is mixed with silicon dioxide to obtain the acid-resistant non-dairy creamer.

7. The preparation method according to claim 6, characterized in that: The temperature of the first mixing is 60-65°C; the temperature of the second mixing is 70-75°C.

8. The preparation method according to claim 6, characterized in that: The emulsification is carried out in an emulsifying shearing machine, the shearing frequency is 40-45 Hz, the time is 20-30 minutes, and the final temperature of the emulsification is 60-65°C.

9. The preparation method according to claim 6, characterized in that: The homogenization is carried out in a high-pressure homogenizer, and the homogenization adopts two-stage homogenization. The first-stage pressure of the two-stage homogenization is 15-24 MPa, and the second-stage pressure is 5-8 MPa.

10. The preparation method according to claim 6, characterized in that: The spray drying is carried out in a spray drying tower, the inlet air temperature of the spray drying is 150-180° C., the exhaust air temperature is 85-91° C., and the feed pressure is 25-30 MPa.

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