Low-GI-value functional non-dairy creamer and preparation method thereof

Abstract

The invention belongs to the technical field of sugar alcohol preparation, and relates to low-GI-value functional non-dairy creamer and a preparation method thereof, and the low-GI-value functional non-dairy creamer comprises the following raw materials by weight: 60.0-76.0% of an isomaltitol liquid, 20.0-35.0% of compound grease, 1.0-4.0% of protein, 0.9-2.0% of an emulsifier, 1.0-2.0% of dipotassium phosphate, and 0.1-0.5% of a natural antioxidant. The preparation method comprises the following steps: adding quantitative compound grease into an oil phase tank, heating for dissolving, adding an emulsifier and a natural antioxidant, heating to 65-75 DEG C, and keeping stirring for more than 30 minutes; the preparation method comprises the following steps: adding quantitative softened water into a water phase tank, then adding phosphate and protein, shearing, stirring and dissolving, then adding an isomaltitol solution with the solid content of 70%, and keeping the temperature at 60-70 DEG C; mixing the raw materials in the oil phase tank and the water phase tank, and sequentially performing emulsification shearing, homogenization treatment, spray drying and fluidized bed granulation to obtain the required low-GI-value functional non-dairy creamer product. The invention provides a non-dairy creamer product which is free of sugar and meets health requirements.

Description

Technical Field

[0001] The invention belongs to the technical field of sugar alcohol preparation, and particularly relates to a low GI functional non-dairy creamer and a preparation method thereof. Background Art

[0002] Non-dairy creamer is a powdered product made of vegetable oil, protein, and syrup as main raw materials, with emulsifiers, thickeners, stabilizers and other auxiliary materials added, and processed into powder by emulsification homogenization, spray drying and other processes. It is widely used in solid beverages, ice cream, and baked goods. Modern non-dairy creamer core materials are generally hydrogenated vegetable oils. Although the trans fatty acid content is controlled, it contains a large amount of saturated fatty acids. Long-term intake will lead to an increased risk of obesity and cardiovascular diseases. In addition, in the existing non-dairy creamer preparation method, in order to increase the taste and stability of the product, a large amount of sugar, such as glucose syrup, is often added, which not only increases the calories of the product, but is also not conducive to a healthy diet. With the attention paid to food nutrition safety issues, the safety of non-dairy creamer products has also received more and more attention. Therefore, how to further reduce the saturated fatty acid and sugar content of non-dairy creamer while ensuring the taste and stability of non-dairy creamer is still a problem to be solved in this field. Summary of the invention

[0003] The technical problem to be solved by the present invention is to provide a functional non-dairy creamer with a low GI value (i.e., low glycemic index) and a preparation method thereof, and to provide a non-dairy creamer product that is sugar-free and takes health needs into consideration.

[0004] The present invention is achieved by providing a low GI functional non-dairy creamer, which comprises the following raw materials in parts by weight: 60.0-76.0% of isomalt liquid, 20.0-35.0% of compound oil, 1.0-4.0% of protein, 0.9-2.0% of emulsifier, 1.0-2.0% of dipotassium hydrogen phosphate and 0.1-0.5% of natural antioxidant.

[0005] The present invention uses isomalt, which has a lower caloric value than maltitol, xylitol and sorbitol, and is more in line with the low-calorie demand of sugar-free food. It not only has pure sweetness, large tolerance and high safety, but also has extremely low hygroscopicity, and is particularly suitable for powdered food.

[0006] Furthermore, the compound oil is composed of common vegetable oil and healthy oil, the common vegetable oil is cocoa butter substitute or hydrogenated coconut oil, and the healthy oil is any one of sunflower seed oil, tea oil and linseed oil.

[0007] Furthermore, the protein is concentrated whey protein compounded with sodium caseinate or casein. The selected protein has both embedding and emulsifying properties, and can stabilize the emulsion by forming a protective film on the surface of the oil droplets, which is beneficial to improving the solubility.

[0008] Furthermore, the emulsifier is at least one of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate, and sucrose esters.

[0009] Furthermore, the natural antioxidant vitamin E.

[0010] The present invention is achieved by providing a method for preparing the functional non-dairy creamer with a low GI value as described above, comprising the following steps: Step 1: Add a certain amount of compound oil to the oil phase tank, heat it up to dissolve, add emulsifier and natural antioxidant, heat it to 65-75°C, and keep stirring for more than 30 minutes; Step 2, water phase feeding: add a certain amount of softened water to the water phase tank, then add phosphate and protein, after shearing and stirring to dissolve, add isomalt solution with a solid content of 70%, and keep the temperature at 60-70°C; Step 3, emulsification and shearing: put all the liquids in step 1 and step 2 into the mixing tank, shear and emulsify for 5 minutes; switch the valve of the emulsification tank to the circulation state, start the discharge pump, and continue emulsification for 10 minutes; let it stand for more than 30 minutes; Step 4: Homogenization: homogenize the emulsified liquid in step 3, set the pressure to 20-35 MPa, and homogenize 1-3 times to ensure that the liquid is uniform; Step 5, spray drying: spray drying the homogenized liquid in step 4 to obtain a powder material; the inlet air temperature is set to 170-195°C, and the outlet air temperature is set to 85-95°C; Step 6, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

[0011] Compared with the prior art, the low GI functional non-dairy creamer and its preparation method of the present invention have the following characteristics: 1) Oil compounding technology: by compounding hydrogenated vegetable oil and healthy oil, the emulsification and nutritional value of non-dairy creamer are ensured; 2) Isomalt replaces glucose syrup as the wall material of non-dairy creamer: Isomalt is a natural new functional sugar with a large tolerance. It is suitable for the preparation of sugar-free non-dairy creamer and can effectively improve the problem of high calories in existing non-dairy creamer. 3) Addition of natural antioxidants: effectively delays the oxidation of oils and fats, maintains the stability of the product, and improves the health attributes of the product, so that the sugar-free non-dairy creamer of the present invention has been significantly improved in terms of nutritional value, emulsification performance and health attributes, and can better meet the needs of modern people for healthy food; 4) Wide application: Since the non-dairy creamer of the present invention has the advantages of strong binding force and high nutritional value, simple process, convenient operation, and is suitable for large-scale production; in addition, the non-dairy creamer product of the present invention strictly controls the addition of sugar, which is also of great significance for some specific groups of people (such as diabetic patients). DETAILED DESCRIPTION

[0012] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0013] A preferred embodiment of the low GI functional non-dairy creamer and a preparation method thereof of the present invention comprises the following raw materials in parts by weight: 60.0-76.0% isomalt liquid, 20.0-35.0% compound oil, 1.0-4.0% protein, 0.9-2.0% emulsifier, 1.0-2.0% dipotassium hydrogen phosphate, and 0.1-0.5% natural antioxidant.

[0014] The compound oil is composed of common vegetable oil and healthy oil, the common vegetable oil is cocoa butter substitute or hydrogenated coconut oil, and the healthy oil is any one of sunflower seed oil, tea oil and linseed oil.

[0015] Wherein, the protein is concentrated whey protein compounded with sodium caseinate, or concentrated whey protein compounded with casein.

[0016] Wherein, the emulsifier is at least one of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate, and sucrose ester.

[0017] Wherein, the natural antioxidant is vitamin E.

[0018] The present invention also discloses a method for preparing the functional non-dairy creamer with low GI value as mentioned above, comprising the following steps: Step 1: Add a certain amount of compound oil to the oil phase tank, heat it up to dissolve, add emulsifier and natural antioxidant, heat it to 65~75℃, and keep stirring for more than 30 minutes.

[0019] Step 2, water phase feeding: add a certain amount of softened water to the water phase tank, then add phosphate and protein, after shearing and stirring to dissolve, add isomalt solution with a solid content of 70%, and keep the temperature at 60~70℃.

[0020] Step 3: Emulsification and shearing: put all the liquid materials in step 1 and step 2 into the mixing tank, and shear and emulsify for 5 minutes; switch the valve of the emulsification tank to the circulation state, start the discharge pump, and continue emulsification for 10 minutes; let it stand for more than 30 minutes to allow the foam to dissipate naturally.

[0021] Step 4: Homogenization: Homogenize the emulsified liquid in step 3, set the pressure to 20-35 MPa, and homogenize 1-3 times to ensure that the liquid is uniform.

[0022] Step 5, spray drying: spray drying the homogenized liquid in step 4 to obtain a powder material; the drying air inlet temperature is set to 170~195°C, and the air outlet temperature is set to 85~95°C.

[0023] Step 6, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

[0024] The preparation method of the functional non-dairy creamer with low GI value of the present invention is further illustrated by specific examples below.

[0025] Example 1

[0026] The first embodiment of the method for preparing the functional non-dairy creamer with low GI value of the present invention comprises the following steps: Step 11, oil phase feeding: add 16.5% by weight of compounded hydrogenated coconut oil and 13.5% by weight of sunflower oil into the oil phase tank, heat to 75° C., add 1.2% by weight of mono- and di-glycerol fatty acid esters, 0.5% by weight of sodium stearoyl lactylate and 0.3% by weight of vitamin E, and stir to dissolve for 30 minutes.

[0027] Step 12, water phase feeding: determine the solid content of 45%, add a certain amount of softened water to the water phase tank in proportion, add 1.5% by weight of dipotassium hydrogen phosphate, 2.0% by weight of concentrated whey protein and 2.0% by weight of sodium caseinate, stir to dissolve, add 62.5% by weight of isomalt solution with a solid content of 70%, and keep the temperature at 60-70°C.

[0028] Step 13, emulsification and shearing: the oil phase liquid of step 11 and the water phase liquid of step 12 are mixed in a mixing tank, and shear emulsification is performed in a 70°C water bath for 5 minutes. The valve of the emulsification tank is switched to the circulation state, and the discharge pump is turned on. The emulsification is continued for 10 minutes at a speed of 16000 rpm / min. The emulsion is allowed to stand for 30 minutes.

[0029] Step 14: Homogenization: homogenize the emulsion at a homogenization pressure of 30 MPa for 2 times.

[0030] Step 15, spray drying: spray drying the homogenized liquid in step 14 to obtain a powder material; the drying air inlet temperature is 185°C and the air outlet temperature is 85°C.

[0031] Step 16, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

[0032] Example 2

[0033] The second embodiment of the method for preparing the functional non-dairy creamer with low GI value of the present invention comprises the following steps: Step 21, adding oil phase: add 17% by weight of compounded cocoa butter substitute and 15% by weight of linseed oil into the oil phase tank, heat to 75°C, add 1.4% by weight of mono- and di-glycerol fatty acid esters, 0.6% by weight of sodium stearoyl lactylate and 0.5% by weight of vitamin E, and stir to dissolve for 30 minutes.

[0034] Step 22, water phase feeding: determine the solid content of 45%, add a certain amount of softened water to the water phase tank in proportion, add 1.5% by weight of dipotassium hydrogen phosphate, 2.0% by weight of concentrated whey protein and 2.0% by weight of sodium caseinate, stir to dissolve, add 60% by weight of isomalt solution with a solid content of 70%, and keep the temperature at 60-70°C.

[0035] Step 23, emulsification and shearing: mix the oil phase liquid of step 21 and the water phase liquid of step 22 in a mixing tank, shear and emulsify for 5 minutes in a 70°C water bath, switch the valve of the emulsification tank to the circulation state, start the discharge pump, continue emulsification for 10 minutes at a speed of 16000 rpm / min, and let the emulsion stand for 30 minutes.

[0036] Step 24: Homogenization: homogenize the emulsion at a homogenization pressure of 20 MPa for 3 times.

[0037] Step 25, spray drying: spray drying the homogenized liquid in step 24 to obtain a powder material; the drying air inlet temperature is 175°C and the air outlet temperature is 85°C.

[0038] Step 26, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

[0039] Example 3

[0040] The third embodiment of the method for preparing the functional non-dairy creamer with low GI value of the present invention comprises the following steps: Step 31, oil phase feeding: add 18% by weight of compounded hydrogenated coconut oil and 17% by weight of tea oil into the oil phase tank, heat to 75°C, add 1.4% by weight of mono- and di-glycerol fatty acid esters, 0.6% by weight of sucrose esters, and 0.5% by weight of vitamin E, and stir to dissolve for 30 minutes.

[0041] Step 32, water phase feeding: determine the solid content of 45%, add a certain amount of softened water to the water phase tank in proportion, add 1% by weight of dipotassium hydrogen phosphate, 0.5% by weight of concentrated whey protein and 0.5% by weight of casein, stir to dissolve, add 60.5% by weight of isomalt solution with a solid content of 70%, and keep the temperature at 60-70°C.

[0042] Step 33, emulsification and shearing: mix the oil phase liquid of step 31 and the water phase liquid of step 32 in a mixing tank, shear and emulsify for 5 minutes in a 70°C water bath, switch the valve of the emulsification tank to the circulation state, start the discharge pump, continue emulsification for 10 minutes at a speed of 16000 rpm / min, and let the emulsion stand for 30 minutes.

[0043] Step 34, homogenization: homogenize the emulsion at a homogenization pressure of 35 MPa, and homogenize once.

[0044] Step 35, spray drying: spray drying the homogenized liquid in step 34 to obtain a powder material; the drying air inlet temperature is 170°C and the air outlet temperature is 85°C.

[0045] Step 36, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

[0046] Example 4

[0047] The fourth embodiment of the method for preparing the functional non-dairy creamer with low GI value of the present invention comprises the following steps: Step 41, oil phase feeding: add 11% by weight of compounded hydrogenated coconut oil and 9% by weight of sunflower oil into the oil phase tank, heat to 65° C., add 0.6% by weight of mono- and di-glycerol fatty acid esters, 0.3% by weight of sodium stearoyl lactylate, and 0.1% by weight of vitamin E, and stir to dissolve for 30 minutes.

[0048] Step 42, water phase feeding: determine the solid content to be 45%, add a certain amount of softened water into the water phase tank in proportion, add 2% by weight of dipotassium hydrogen phosphate, 0.5% by weight of concentrated whey protein and 0.5% by weight of sodium caseinate, stir to dissolve, add 76% by weight of isomalt solution with a solid content of 70%, and keep the temperature at 60-70°C.

[0049] Step 43, emulsification and shearing: the oil phase liquid of step 41 and the water phase liquid of step 42 are mixed in a mixing tank, and shear emulsification is performed in a 70°C water bath for 5 minutes. The valve of the emulsification tank is switched to the circulation state, and the discharge pump is turned on. The emulsification is continued for 10 minutes at a speed of 16000 rpm / min. The emulsion is allowed to stand for 30 minutes.

[0050] Step 44, homogenization: homogenize the emulsion at a homogenization pressure of 25 MPa, and homogenize twice.

[0051] Step 45, spray drying: spray drying the homogenized liquid in step 44 to obtain a powder material; the drying air inlet temperature is 195°C and the air outlet temperature is 95°C.

[0052] Step 46, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

[0053] Comparative Example 1 The main difference between Comparative Example 1 and Examples 1 to 4 is that glucose syrup with a solid content of 70% is used to replace the isomalt solution with a solid content of 70%, and the other components, steps and conditions are the same as those of Examples 1 to 4. The first comparative example of the method for preparing the functional non-dairy creamer with a low GI value of the present invention comprises the following steps: Step D1, oil phase feeding: add 16.5% by weight of compounded cocoa butter substitute and 13.5% by weight of sunflower oil into the oil phase tank, heat to 65° C., add 0.6% by weight of mono- and diglycerol fatty acid esters, 0.3% by weight of sucrose esters, and 0.2% by weight of vitamin E, and stir to dissolve for 30 minutes.

[0054] Step D2, water phase feeding: determine the solid content of 45%, add a certain amount of softened water to the water phase tank in proportion, add 1% by weight of dipotassium hydrogen phosphate, 1.2% by weight of concentrated whey protein and 1.2% by weight of sodium caseinate, stir to dissolve, add 65.5% by weight of glucose syrup with a solid content of 70%, and keep the temperature at 60-70°C.

[0055] Step D3, emulsification and shearing: the oil phase liquid of step D1 and the water phase liquid of step D2 are mixed in a mixing tank, and shear emulsification is performed in a 70°C water bath for 5 minutes. The valve of the emulsification tank is switched to the circulation state, and the discharge pump is turned on. The emulsification is continued for 10 minutes at a speed of 16000 rpm / min, and the emulsion is allowed to stand for 30 minutes.

[0056] Step D4, homogenization: homogenize the emulsion at a homogenization pressure of 20 MPa for one time.

[0057] Step D5, spray drying: spray drying the homogenized liquid of step D4 to obtain a powder material; the drying air inlet temperature is 195°C and the air outlet temperature is 95°C.

[0058] Step D6, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

[0059] The non-dairy creamer products prepared in Examples 1 to 4 and Comparative Example 1 were evaluated as follows.

[0060] 1. Comparison of physical and chemical indicators According to the standard QB / T 4791-2015 "Non-dairy creamer", the non-dairy creamer products prepared in Examples 1 to 4 and Comparative Example 1 were tested for physical and chemical indicators, and the test results shown in Table 1 below were obtained.

[0061] The GI value is evaluated by the following method: 10 tasters are randomly selected, glucose is used as a reference (GI=100), time is used as the horizontal axis, and the blood glucose value at each time point is used as the vertical axis to prepare a blood glucose response curve. GI value = the increased area under the blood glucose response curve 2 hours after taking non-dairy creamer / the increased area under the blood glucose response curve 2 hours after taking glucose × 100.

[0062] Table 1 Physical and chemical index test results of non-dairy creamer products prepared in Examples 1 to 5 and Comparative Example 1

[0063] The test results show that the physical and chemical indicators of the non-dairy creamer prepared by the present invention all meet the standard QB / T 4791-2015, and are all qualified non-dairy creamer products. The low GI non-dairy creamer of the present invention replaces the glucose syrup in the formula with low GI isomalt liquid, and replaces part of the hydrogenated vegetable oil with healthy oil. On the basis of not changing the physical and chemical properties of the non-dairy creamer, its characteristics of flavoring and increasing fat are retained. As can be seen from Table 1, the GI values ​​of the products of Examples 1 to 4 are all less than 55, which belong to the low GI value category. The GI value of Comparative Example 1 is 73, which belongs to the high GI value category, and has a certain risk effect on increased blood sugar.

[0064] 2. Stability test and taste test Test method: The non-dairy creamer products prepared in Examples 1 to 4 and Comparative Example 1 were respectively compounded into coffee beverages. 1.8 g of coffee and 0.9 g of the non-dairy creamer test sample were dissolved in 150 mL of 85°C hot water at the same time, and their color, stability and taste were evaluated. The evaluation test results are shown in Table 2 below.

[0065] Table 2 Stability test and taste test results of non-dairy creamer samples prepared in Examples 1 to 4 and Comparative Example 1

[0066] As shown in Table 2, the non-dairy creamer prepared by Examples 1 to 4 of the present invention has the advantages of no palm oil flavor, no peculiar smell, and a refreshing and sweet taste. It has a certain whitening effect when used in coffee, brings a delicate taste, improves the bitter taste of coffee, and can obtain good emulsion stability. The coffee brewing emulsion does not stratify for 24 hours. The non-dairy creamer prepared in Comparative Example 1 has a heavy taste and is not refreshing enough when used in coffee. The coffee brewing emulsion is slightly stratified for more than 24 hours, and the stability is poor.

[0067] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A low GI functional non-dairy creamer, characterized in that: The invention comprises the following raw materials in parts by weight: 60.0-76.0% of isomalt liquid, 20.0-35.0% of compound oil, 1.0-4.0% of protein, 0.9-2.0% of emulsifier, 1.0-2.0% of dipotassium hydrogen phosphate and 0.1-0.5% of natural antioxidant.

2. The low GI functional non-dairy creamer according to claim 1, characterized in that: The compound oil is composed of common vegetable oil and healthy oil, the common vegetable oil is cocoa butter substitute or hydrogenated coconut oil, and the healthy oil is any one of sunflower seed oil, tea oil and linseed oil.

3. The low GI functional non-dairy creamer according to claim 1, characterized in that: The protein is concentrated whey protein compounded with sodium caseinate, or concentrated whey protein compounded with casein.

4. The low GI functional non-dairy creamer according to claim 1, characterized in that: The emulsifier is at least one of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate, and sucrose esters.

5. The low GI functional non-dairy creamer according to claim 1, characterized in that: The natural antioxidant vitamin E.

6. A method for preparing the low GI functional non-dairy creamer according to any one of claims 1 to 5, characterized in that: The steps include: Step 1: Add a certain amount of compound oil to the oil phase tank, heat it up to dissolve, add emulsifier and natural antioxidant, heat it to 65-75°C, and keep stirring for more than 30 minutes; Step 2: Add a certain amount of softened water to the water phase tank, then add phosphate and protein, shear and stir to dissolve, then add isomalt solution with a solid content of 70%, and keep the temperature at 60-70°C; Step 3, emulsification and shearing: put all the liquids in step 1 and step 2 into the mixing tank, shear and emulsify for 5 minutes; switch the valve of the emulsification tank to the circulation state, start the discharge pump, and continue emulsification for 10 minutes; let it stand for more than 30 minutes; Step 4: Homogenization: homogenize the emulsified liquid in step 3, set the pressure to 20-35 MPa, and homogenize 1-3 times to ensure that the liquid is uniform; Step 5, spray drying: spray drying the homogenized liquid in step 4 to obtain a powder material; the drying air inlet temperature is set to 170-195°C, and the air outlet temperature is set to 85-95°C; Step 6, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

7. The method for preparing the low GI functional non-dairy creamer according to claim 6, characterized in that: The steps include: Step 11, oil phase feeding: add 16.5% by weight of hydrogenated coconut oil and 13.5% by weight of sunflower oil after compounding into the oil phase tank, heat to 75° C., add 1.2% by weight of mono- and di-glycerol fatty acid esters, 0.5% by weight of sodium stearoyl lactylate and 0.3% by weight of vitamin E, and stir to dissolve for 30 minutes; Step 12, water phase feeding: determine the solid content of 45%, add a certain amount of softened water to the water phase tank in proportion, add 1.5% by weight of dipotassium hydrogen phosphate, 2% by weight of concentrated whey protein and 2% by weight of sodium caseinate, stir and dissolve, add 62.5% by weight of isomalt solution with a solid content of 70%, and keep the temperature at 60-70°C; Step 13, emulsification shearing: the oil phase liquid of step 11 and the water phase liquid of step 12 are mixed in a mixing tank, and shear emulsification is performed in a 70°C water bath for 5 minutes. The valve of the emulsification tank is switched to a circulation state, and the discharge pump is turned on. The emulsification is continued for 10 minutes at a speed of 16000 rpm / min, and the emulsion is allowed to stand for 30 minutes; Step 14, homogenization: homogenize the emulsion at a homogenization pressure of 30 MPa for 2 times; Step 15, spray drying: spray drying the homogenized liquid in step 14 to obtain a powder material; the drying air inlet temperature is 185°C and the air outlet temperature is 85°C; Step 16, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

8. The method for preparing the low GI functional non-dairy creamer according to claim 6, characterized in that: The steps include: Step 21, adding oil phase: adding 17% by weight of compounded cocoa butter substitute and 15% by weight of linseed oil into the oil phase tank, heating to 75° C., adding 1.4% by weight of mono- and di-glycerol fatty acid esters, 0.6% by weight of sodium stearoyl lactylate and 0.5% by weight of vitamin E, and stirring to dissolve for 30 minutes; Step 22, water phase feeding: determine the solid content of 45%, add a certain amount of softened water to the water phase tank in proportion, add 1.5% by weight of dipotassium hydrogen phosphate, 2.0% by weight of concentrated whey protein and 2.0% by weight of sodium caseinate, stir and dissolve, add 60% by weight of isomalt solution with a solid content of 70%, and keep the temperature at 60-70°C; Step 23, emulsification shearing: the oil phase liquid of step 21 and the water phase liquid of step 22 are mixed in a mixing tank, and shear emulsification is performed in a 70°C water bath for 5 minutes. The valve of the emulsification tank is switched to a circulation state, and the discharge pump is turned on. The emulsification is continued for 10 minutes at a speed of 16000 rpm / min, and the emulsion is allowed to stand for 30 minutes; Step 24, homogenization: homogenize the emulsion at a homogenization pressure of 20 MPa for 3 times; Step 25, spray drying: spray drying the homogenized liquid in step 24 to obtain a powder material; the drying air inlet temperature is 175°C and the air outlet temperature is 85°C; Step 26, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

9. The method for preparing the low GI functional non-dairy creamer according to claim 6, characterized in that: The steps include: Step 31, oil phase feeding: add 18% by weight of hydrogenated coconut oil and 17% by weight of tea oil after compounding into the oil phase tank, heat to 75° C., add 1.4% by weight of mono- and di-glycerol fatty acid esters, 0.6% by weight of sucrose esters, and 0.5% by weight of vitamin E, and stir to dissolve for 30 minutes; Step 32, feeding the water phase: determine the solid content to be 45%, add a certain amount of softened water to the water phase tank in proportion, add 1% by weight of dipotassium hydrogen phosphate, 0.5% by weight of concentrated whey protein and 0.5% by weight of casein, stir and dissolve, add 60.5% by weight of isomalt solution with a solid content of 70%, and keep the temperature at 60-70°C; Step 33, emulsification shearing: the oil phase liquid of step 31 and the water phase liquid of step 32 are mixed in a mixing tank, and shear emulsification is performed in a 70° C. water bath for 5 minutes. The valve of the emulsification tank is switched to a circulation state, and the discharge pump is turned on. The emulsification is continued for 10 minutes at a speed of 16000 rpm / min, and the emulsion is allowed to stand for 30 minutes. Step 34, homogenization: homogenize the emulsion at a homogenization pressure of 35 MPa for one time; Step 35, spray drying: spray drying the homogenized liquid in step 34 to obtain a powder material; the drying air inlet temperature is 170°C and the air outlet temperature is 85°C; Step 36, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

10. The method for preparing the low GI functional non-dairy creamer according to claim 6, characterized in that: The steps include: Step 41, adding oil phase: adding 11% by weight of hydrogenated coconut oil and 9% by weight of sunflower oil after compounding into the oil phase tank, heating to 65° C., adding 0.6% by weight of mono- and di-glycerol fatty acid esters, 0.3% by weight of sodium stearoyl lactylate, and 0.1% by weight of vitamin E, and stirring to dissolve for 30 minutes; Step 42, water phase feeding: determine the solid content of 45%, add a certain amount of softened water to the water phase tank in proportion, add 2% by weight of dipotassium hydrogen phosphate, 0.5% by weight of concentrated whey protein and 0.5% by weight of sodium caseinate, stir and dissolve, add 76% by weight of isomalt solution with a solid content of 70%, and keep the temperature at 60-70°C; Step 43, emulsification shearing: the oil phase liquid of step 41 and the water phase liquid of step 42 are mixed in a mixing tank, and shear emulsification is performed in a 70° C. water bath for 5 minutes. The valve of the emulsification tank is switched to a circulation state, and the discharge pump is turned on. The emulsification is continued for 10 minutes at a speed of 16000 rpm / min, and the emulsion is allowed to stand for 30 minutes. Step 44, homogenization: homogenize the emulsion at a homogenization pressure of 25 MPa for 2 times; Step 45, spray drying: spray drying the homogenized liquid in step 44 to obtain a powder material; the drying air inlet temperature is 195°C and the air outlet temperature is 95°C; Step 46, fluidized bed granulation: the cooled powder material is mixed evenly with the silicon dioxide anti-caking agent, granulated using a fluidized bed, and then sieved to obtain the desired low GI functional non-dairy creamer product.

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