Preparation technology of solid cream whipping powder

Abstract

The invention relates to a preparation technology of solid cream whipping powder, and particularly belongs to the technical field of food processing. The process comprises the following steps: refining palm kernel oil and optimizing a protein ratio; the preparation method comprises the following steps: performing fine treatment on auxiliary materials by adopting a high-precision colloid mill, combining glucose syrup with the DE value of 24 as a microcapsule wall material, performing processes of deep emulsification, comprehensive shearing (65 DEG C, 35 minutes), gradient high-pressure homogenization (20-22MPa), spray drying (inlet air is 160 DEG C, and the tower temperature is 90-95 DEG C), screening, impurity removal and the like, and then packaging and sealing. The pH value of the solid cream whipping powder is 7.5, and the microcapsule diameter of the solid cream whipping powder is 1-50 [mu] m. The selected glucose syrup not only can effectively embed grease, but also can avoid vitrification fracture of a wall material in the spray drying process; and two times of gradient homogenization are designed, so that the phenomenon of thick emulsion caused by single-stage high pressure is effectively avoided. The product is stable in system, free of floating oil, clean and smooth in surface and full in flavor after being brewed.

Description

Technical Field

[0001] The present invention relates to a preparation process of solid cream whipping powder, and specifically belongs to the technical field of food processing. Background Art

[0002] Cream is a product made from several of water, sugar, edible vegetable oil, hydrogenated edible oil, dairy products (such as cream, milk powder), etc., with or without other auxiliary materials and food additives, through processes such as batching, emulsification, sterilization, homogenization, cooling, and filling. Whipping cream is mechanically whipped to break the fat globule membrane and form an aggregated structure of fat globules with the injected air bubbles, resulting in an aerated foam stable structure with a certain strength and plasticity. As a functional solid beverage, cream whipping powder needs to have characteristics such as rapid dissolution, delicate taste, and strong milk fragrance, and has a wide range of applications in the baking industry and coffee beverage industry.

[0003] Currently, the main cream products on the market are in liquid or solid form, and these products generally have some problems, such as poor product stability, insufficient ability of single protein to coat oil, easy occurrence of oil floating and layering phenomena after brewing, and large emulsion particles (>10μm), which affect the solubility and taste of the product.

[0004] In response to the above problems, the prior art has tried to improve but with limited results:

[0005] Patent CN202010123456.X proposes to use soy protein isolate and maltodextrin for composite embedding, but soy protein can easily cause the product pH to be slightly acidic (6.5 - 7.0), accelerating the oxidation and rancidity of oil; Patent JP2020111111A uses single-stage homogenization (pressure 18MPa), although it can reduce the emulsion particle size to 8μm, particle size aggregation still occurs after long-term storage.

[0006] Therefore, there is an urgent need to develop an innovative solution that takes into account process stability, product quality, and cost-effectiveness. Summary of the Invention

[0007] The present invention aims to provide a preparation process of solid cream whipping powder, which solves the problems of spray drying sticking tower and product oil floating in the prior art through composite protein ratio, gradient homogenization, and microcapsule embedding technology.

[0008] To solve the above technical problems, the technical solution provided by the present invention is: a preparation process of solid cream whipping powder, and the solid cream whipping powder adopts the following preparation steps:

[0009] S1. Refine vegetable oil, select palm kernel oil as the oil source, heat it to 78 - 80°C after refining, and emulsify for 30 - 35 minutes;

[0010] S2. Protein compound ratio: Mix whole milk powder or skim milk powder and sodium caseinate in a mass ratio of (3:1) to form a composite protein system.

[0011] S3. Auxiliary material treatment: Mix the composite protein and glucose syrup in a ratio of (1:0.5 - 0.8), dissolve them with ion-exchange membrane filtered water at 60 - 70 °C through a high-precision colloid mill (rotation speed 3000 rpm, gap 10 μm), and reflux for 20 - 25 minutes to form a homogeneous emulsion with a viscosity of 1500 - 2000 cP.

[0012] S4. Comprehensive shearing: Mix the homogeneous emulsion and refined palm kernel oil in an oil-water phase ratio of (1:4), shear at 65 - 70 °C for 35 - 40 minutes, with a shear rate of 7000 - 8000 rpm, and adjust the ingredient concentration to 55 - 58%.

[0013] S5. High-pressure homogenization: Use a high-pressure homogenizer to homogenize the mixed solution twice. The first homogenization force is 18 - 20 MPa, and the second pressure is 20 - 22 MPa.

[0014] S6. Spray drying: Spray dry the above homogeneous solution. During the spray drying process, the inlet air temperature is 155 - 165 °C, the outlet air temperature is 70 - 80 °C, the tower temperature is 90 - 95 °C, the spray pressure is 18 - 20 MPa, and the spray nozzle aperture is 3# to obtain a solid powder with a microcapsule diameter of 1 - 50 μm.

[0015] S7. Post-treatment: Add a stabilizer and 0.1 - 0.3% disodium hydrogen phosphate to adjust the pH to 7.3 - 7.7. After processes such as screening through an 80-mesh sieve and removing impurities, perform packaging and sealing.

[0016] Preferably, in step S3, the DE value of the glucose syrup is 23 - 25%, and the addition amount is 60 - 80% of the mass of the composite protein.

[0017] Preferably, in step S4, the shearing equipment is a high-speed dispersing emulsifier, the shear rate is 7500 - 8000 rpm, and the particle size of the emulsion after shearing is less than or equal to 5 μm.

[0018] Preferably, in step S6, the spray drying tower uses a centrifugal atomizer, and the rotation speed of the atomization disk is 15000 - 18000 rpm to ensure that the microcapsule embedding rate is greater than or equal to 95%.

[0019] Preferably, the stabilizer added in step S7 is glycerol monostearate (0.1 - 0.2%) and microcrystalline cellulose (0.05 - 0.1%) to enhance the stability of the system.

[0020] Preferably, the acid-base regulator is added after embedding, with a pH value of 7.5-7.7, a moisture content of 3-5%, a dissolution time of 15-20 seconds, no floating oil after being flushed with water at 25°C, and a viscosity of 300-400 mPa·s.

[0021] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0022] 1. Optimize the selection of vegetable oils, preferably use healthy fat sources, and reduce the content of saturated fatty acids to meet a wider range of health needs. By precisely controlling the temperature and emulsification time, ensure that the oil is completely dispersed and avoid oil-water separation in subsequent processes;

[0023] 2. Select a glucose syrup with a DE value of 23-25% and mix it with a composite protein. The glucose syrup is used as the microcapsule wall material, with a reducing sugar content of ≤20% and a molecular weight of 2000-3000 Da. It can effectively embed the oil and avoid the rupture of the wall material vitrification during spray drying;

[0024] 3. By designing two-stage gradient homogenization, effectively avoid the emulsion coarsening phenomenon caused by single-stage high pressure, ensure the long-term storage stability of the system, and reduce energy consumption at the same time;

[0025] 4. Add a stabilizer and an acid-base regulator to control the pH value of the product at about 7.5, with a dissolution time of 15-20 seconds. The product system is stable without floating oil, the surface is clean and smooth, and the taste has a full pure milk flavor. Specific Embodiments

[0026] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0027] It should be noted that the following detailed description is only an exemplary description, aiming to provide further illustration of the present invention. Unless otherwise specified, all technical and scientific terms used herein shall be construed in accordance with the ordinary meaning as understood by those of ordinary skill in the art to which the present invention pertains. It should be particularly noted that the terms used are only for describing specific embodiments and are not intended to limit the scope of application of the present invention. If the terms "comprising" and / or "including" are used in this specification, it means the presence of the feature, step, operation, device, component, and / or their combination.

[0028] In addition, all embodiments of the present invention are not limited to the specific forms described. Those skilled in the art can make appropriate modifications and adjustments according to the idea and implementation of the present invention. Any alternative, improvement, or change made without departing from the technical solution of the present invention shall be regarded as within the protection scope of the present invention.

[0029] Example 1

[0030] In this example, the solid cream whipping powder is prepared according to the above-mentioned preparation process of solid cream whipping powder, and the following steps are carried out.

[0031] First, the palm kernel oil is refined to make its acid value ≤ 0.5 mg KOH / g and peroxide value ≤ 1.0 meq / kg. 30 kg of whole milk powder and 10 kg of sodium caseinate are mixed in a ratio of 3:1 and passed through a 60-mesh sieve for standby. The mixed composite protein and 24 kg of DE24 glucose syrup are added to a high-precision colloid mill, 100 L of ion-exchange membrane water at 65 °C is injected, and it runs at 3000 rpm for 20 minutes to form a homogeneous emulsion with a viscosity of 1800 cP.

[0032] The emulsion is mixed with 10 kg of refined palm kernel oil and then transferred to a high-speed dispersing emulsifier, and sheared at 65 °C for 35 minutes. The emulsion particle size is measured to be 4.2 μm (D50 value). Subsequently, the liquid material is subjected to double-stage high-pressure homogenization, with the first-stage pressure of 20 MPa and the second-stage pressure of 22 MPa, homogenized twice, and the PDI value of the liquid material is 0.18.

[0033] The homogenized liquid material is sent to a spray drying tower, with the inlet air temperature set at 160 °C, the exhaust air temperature at 80 °C, the tower temperature at 92 °C, and the spray pressure at 19 MPa, and finally a microcapsule powder with a moisture content of 2.8% is obtained. 0.2% of disodium hydrogen phosphate is added to adjust the pH to 7.5, and it is passed through an 80-mesh sieve and then packaged.

[0034] Comparative Example 1

[0035] In this comparative example, the solid cream whipping powder is prepared according to the preparation method of the above example, and the differences in its preparation method are as follows:

[0036] Only whole milk powder (protein content ≥ 26%) is used as the protein source for the raw materials, and sodium caseinate is not added. 40 kg of whole milk powder and 24 kg of glucose syrup with a DE value of 24 are mixed and dissolved with 65 °C ion-exchange membrane water through a colloid mill.

[0037] The following defects exist in the product of this comparative example: due to the lack of the high emulsifying property of sodium caseinate in the single protein system, the oil embedding rate is low, the floating oil rate is high, and the solubility and flavor performance of the product are poor.

[0038] Comparative Example 2

[0039] In this comparative example, the same raw material ratio as in Example 1 of the present invention was used, but only single-stage homogenization (pressure 20 MPa) was adopted in the homogenization process, and homogenization was carried out once. Other process parameters were the same as those in Example 1 of the present invention, including a shear temperature of 65 °C, a time of 35 minutes, a shear rate of 8000 rpm, and spray drying parameters (inlet air temperature 160 °C, exhaust air temperature 80 °C, tower temperature 90 - 95 °C).

[0040] The product of this comparative example has the following defects: due to insufficient homogenization pressure and only one treatment in the single-stage homogenization process, the emulsion particle size is large and unevenly distributed, and the floating oil rate and solubility of the product are poor.

[0041] The specific embodiments of the present invention have been described above. It should be understood that the present invention is not limited to the above specific embodiments, and those skilled in the art can make various deformations or modifications within the scope of the claims, which do not affect the essence of the present invention.

Claims

1. A process for preparing solid cream whipping powder, characterized in that: The following steps are involved: S1, refining vegetable oils, selecting palm kernel oil as the oil source, heating to 78-80°C after refining, and emulsifying for 30-35 minutes; S2, protein compound ratio, mixing whole milk powder or skimmed milk powder and sodium caseinate in a mass ratio (3:1) to form a composite protein system; S3, auxiliary material processing, the composite protein and glucose syrup are mixed in a ratio of (1:0.5-0.8), dissolved in 60-70°C ion membrane filtered water through a high-precision colloid mill (rotation speed 3000 rpm, gap 10 μm), and refluxed for 20-25 minutes to form a homogeneous emulsion with a viscosity of 1500-2000 cP; S4, comprehensive shearing, mixing the homogenized emulsion with the refined palm kernel oil in an oil-water phase ratio of 1:4, shearing at 65-70° C. for 35-40 minutes, with a shear rate of 7000-8000 rpm, and adjusting the ingredient concentration to 55-58%; S5, high pressure homogenization, using a high pressure homogenizer to homogenize the mixed liquid twice, the first homogenization force is 18-20MPa, and the second pressure is 20-22MPa; S6, spray drying, spray drying the above homogeneous solution, the inlet air temperature in the spray drying process is 155-165°C, the exhaust air temperature is 70-80°C, the tower temperature is 90-95°C, the spray pressure is 18-20MPa, the spray plate aperture is 3#, and a solid powder with a microcapsule diameter of 1-50μm is obtained; S7, post-processing: adding stabilizer and 0.1-0.3% disodium hydrogen phosphate to adjust the pH to 7.3-7.7, and after sieving through 80 mesh sieve and removing impurities, packaging and sealing are carried out.

2. The preparation process according to claim 1, characterized in that: The DE value of the glucose syrup in step S3 is 23-25%, and the added amount is 60-80% of the weight of the composite protein.

3. The preparation process according to claim 1, characterized in that: The shearing device in step S4 is a high-speed dispersing emulsifier, the shearing rate is 7500-8000 rpm, and the particle size of the emulsion after shearing is less than or equal to 5 μm.

4. The preparation process according to claim 1, characterized in that: In step S6, the spray drying tower adopts a centrifugal atomizer, and the rotation speed of the atomizing disk is 15000-18000 rpm, so as to ensure that the microcapsule embedding rate is greater than or equal to 95%.

5. The preparation process according to claim 1, characterized in that: The stabilizers added in step S7 are glyceryl monostearate (0.1-0.2%) and microcrystalline cellulose (0.05-0.1%) to enhance the stability of the system.

6. The solid cream whipping powder obtained by the preparation process according to any one of claims 1 to 5, characterized in that: Its pH value is 7.5-7.7, its water content is 3-5%, its dissolution time is 15-20 seconds, there is no floating oil after being diluted with water at 25°C, and its viscosity is 300-400 mPa·s.