Low-sugar non-hydrogenated non-dairy creamer and preparation method thereof

Abstract

The invention belongs to the technical field of non-hydrogenated non-dairy creamer and particularly relates to low-sugar non-hydrogenated non-dairy creamer and a preparation method thereof.The low-sugar non-hydrogenated non-dairy creamer comprises, by weight, 20%-30% of polydextrose, 27%-30% of refined vegetable oil, 5%-8% of milk powder, 2%-4% of sodium caseinate, 1.5%-2% of dipotassium phosphate, 1.5%-2.5% of mono-and diglycerol fatty acid ester and the balance water. The composition comprises the following components in percentage by weight: 0.2-0.5% of sodium stearyl lactate, 0.2-0.4% of diacetyl tartaric acid ester of mono (di) glycerides, 0.3-0.5% of sodium tripolyphosphate, 0.2-0.5% of silicon dioxide and the balance of glucose syrup The total sugar content is reduced by 30%-40%, and the low-sugar standard is met; the polydextrose is used as dietary fiber to improve the health attribute of the product; the emulsification system guarantees the emulsification stability; the terminal application sugar degree is controllable, and the sensory score is not obviously different from that of a traditional product.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a low-sugar non-hydrogenated vegetable fat powder and a preparation method thereof. Background Art

[0002] In the modern food industry, non-dairy creamer is an important food additive, and its formulation technology has long relied on the addition of a high proportion of glucose syrup (50% to 60%). The formation of this technical path stems from the interweaving of multiple factors. From a process perspective, glucose syrup has multiple functions in the non-dairy creamer system: as a carrier medium to ensure uniform dispersion of oils and fats, and to provide the necessary viscosity to maintain product stability, while its high sweetness characteristics can effectively reduce the cost of using other sweeteners. However, this technical inertia has led to the total sugar content of commercially available non-dairy creamers generally exceeding 70%, of which free sugars account for as much as 35% to 45%, far exceeding the daily free sugar intake standard recommended by the WHO (not exceeding 10% of total energy intake).

[0003] The health risks brought by high-sugar formulas are becoming increasingly prominent in the terminal consumer market. Taking the ready-made beverage market as an example, the added sugar contributed by non-dairy creamer in a single cup of 500ml milk tea can reach 30-40g. After adding the sugar from other ingredients, the total sugar content of a single cup of beverage often exceeds 50g, which is equivalent to the sugar content of 11 sugar cubes. Market research data shows that 78% of consumers pay attention to the sugar content when choosing ready-made beverages, and the traditional non-dairy creamer formula means that even if the product chooses the "sugar-free" option, the actual sugar content may still be as high as 15-20g / cup.

[0004] Due to the characteristics of polydextrose itself, it is not easy to use high-temperature drying technology, and there has been no large-scale replacement solution for polydextrose in the industry. The existing technology lacks a solution that can partially replace the sugar source with functional dietary fiber (polydextrose) while maintaining the processing performance and terminal application effect of non-dairy creamer. Summary of the invention

[0005] The purpose of the present invention is to overcome the above problems existing in the traditional technology and provide a low-sugar non-hydrogenated non-dairy creamer and a preparation method thereof.

[0006] In order to achieve the above technical objectives and the above technical effects, the present invention is implemented through the following technical solutions:

[0007] The present invention provides a low-sugar non-hydrogenated non-dairy creamer, which comprises the following components by weight percentage:

[0008] Polydextrose 20%~30%

[0009] Refined vegetable oil 27%~30%

[0010] Milk powder 5%~8%

[0011] Sodium caseinate 2%~4%

[0012] Potassium hydrogen phosphate 1.5%~2%

[0013] Mono- and di-glycerol fatty acid esters 1.5% to 2.5%

[0014] Sodium stearoyl lactylate 0.2%~0.5%

[0015] Diacetyl tartaric acid mono- and diglycerides 0.2% to 0.4%

[0016] Sodium tripolyphosphate 0.3%~0.5%

[0017] Silicon dioxide 0.2%~0.5%

[0018] The remainder is glucose syrup.

[0019] Furthermore, in the above non-dairy creamer, the weight ratio of the polydextrose to glucose syrup is 0.6-1.15:1.

[0020] The present invention also provides a method for preparing the non-dairy creamer, comprising the following steps:

[0021] 1) Raw material processing

[0022] It includes liquid phase tank raw material mixing and oil phase tank raw material mixing;

[0023] 2) Emulsification and homogenization;

[0024] 3) spray drying;

[0025] 4) Post-processing.

[0026] Furthermore, in step 1), the specific operation of mixing the raw materials in the liquid phase tank is: mixing polydextrose, glucose syrup, milk powder, sodium caseinate and dipotassium hydrogen phosphate, and completely dissolving them in water, and stirring evenly to obtain an aqueous phase.

[0027] Furthermore, in step 1), the specific operation of mixing the raw materials in the oil phase tank is: heating and melting the refined vegetable oil and then mixing it with an emulsifier, the emulsifier being composed of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate and diacetyl tartaric acid mono- and di-glycerides, and stirring and shearing to obtain the oil phase.

[0028] Furthermore, in step 2), the specific operation of emulsification and homogenization is: mixing and shearing the water phase and the oil phase materials, emulsifying at a high speed of 60-70° C., and homogenizing in two steps.

[0029] Furthermore, the first homogenization pressure is 20-22 MPa, and the second homogenization pressure is 18-20 MPa.

[0030] Furthermore, in step 3), the specific parameters of spray drying are: inlet air temperature 155-168° C., outlet air temperature 70-82° C.; and powdered non-dairy creamer is obtained after spray drying.

[0031] Furthermore, in step 4), the specific operation of the post-treatment is: adding anti-caking agent silicon dioxide to the powdered non-dairy creamer, mixing evenly, to obtain a finished product.

[0032] In the present invention, the effects of each component are described as follows:

[0033] Glucose syrup: acts as a filler, balances the taste and helps other ingredients to disperse evenly, while appropriately supplementing the sweetness of the product.

[0034] Polydextrose: As a dietary fiber and filler, it replaces the sugar in traditional non-dairy creamer, reduces the total sugar content of the product, and improves texture stability.

[0035] Refined vegetable oil: provides the main source of fat, giving the product a smooth and full taste. Its content directly affects the solubility and flavor release of the product.

[0036] Milk powder: Increases frankincense flavor and protein content, improves the nutritional properties of the product, and participates in the construction of the emulsification system.

[0037] Sodium caseinate: As an emulsifier and stabilizer, it helps to evenly disperse oil and aqueous ingredients, prevent fat from floating or stratifying, and enhance system stability.

[0038] Dipotassium hydrogen phosphate: adjusts pH and acts as a buffer, improves emulsification, and combines with proteins to improve thermal stability.

[0039] Monoglyceride and diglyceride fatty acid esters: main emulsifier, reducing oil-water interfacial tension, forming a stable emulsified system, and improving the dispersibility of the product in water.

[0040] Sodium stearoyl lactylate: auxiliary emulsifier, enhances emulsion viscosity, improves texture and delays fat oxidation.

[0041] Diacetyl tartaric acid esters of mono- and diglycerides: Synergistic emulsifier, enhances the interaction between starch and protein, and improves the stability of the product during high temperature processing.

[0042] Sodium tripolyphosphate: Chelates metal ions to prevent oil rancidity and acts as a moisture retainer to prevent caking.

[0043] Silicon dioxide: anti-caking agent, maintains powder fluidity by absorbing free moisture and prevents caking during storage.

[0044] The beneficial effects of the present invention are:

[0045] The present invention provides a low-sugar non-hydrogenated non-dairy creamer, which achieves the following results through the synergistic ratio of polydextrose and glucose syrup in combination with a specific emulsifier and stabilizer system: 1) the total sugar content is reduced by 30% to 40%, meeting the low-sugar food standard (≤5g / 100g); 2) polydextrose provides dietary fiber (≥10g / 100g), which is in line with the trend of healthy food; 3) the emulsification system (mono- and diglycerol fatty acid esters + sodium stearoyl lactylate + diacetyl tartaric acid mono- and diglycerides) ensures emulsification stability, improves emulsification stability, has a water solubility of ≥98%, and extends the shelf life to 18 months; 4) the sugar content of terminal applications (such as milk tea) is controllable, and the sensory score is not significantly different from that of traditional products.

[0046] Of course, any product implementing the present invention does not necessarily need to achieve all of the above advantages at the same time. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.

[0048] Figure 1 This is a schematic diagram of preparing non-dairy creamer according to Example 1 of the present invention;

[0049] Figure 2 is a schematic diagram of preparing non-dairy creamer according to Example 1 of the present invention;

[0050] Figure 3 Schematic diagram of preparing non-dairy creamer in Comparative Example 1 of the present invention;

[0051] Figure 4 It is a schematic diagram of preparing non-dairy creamer according to Comparative Example 1 of the present invention. DETAILED DESCRIPTION

[0052] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0053] In the following examples and comparative examples, the weight of the glucose syrup is calculated based on the mass of the solids therein, and the mass fraction of the solids in the glucose syrup is 70 wt %.

[0054] Example 1

[0055] A low-sugar non-hydrogenated non-dairy creamer comprising the following components by weight percentage:

[0056] Glucose syrup 31.6%

[0057] Polydextrose 25%

[0058] Refined vegetable oil 28%

[0059] Milk powder 7%

[0060] Sodium Caseinate 3%

[0061] Potassium Hydrogen Phosphate 1.8%

[0062] Mono- and di-glycerol fatty acid esters 2.1%

[0063] Sodium stearoyl lactylate 0.4%

[0064] Diacetyl tartaric acid mono- and diglycerides 0.3%

[0065] Sodium tripolyphosphate 0.4%

[0066] Silicon dioxide 0.4%

[0067] In this embodiment, the weight ratio of polydextrose to glucose syrup is 0.79:1.

[0068] The preparation method of the non-dairy creamer comprises the following steps:

[0069] 1) Raw material processing

[0070] Liquid phase tank raw material mixing: polydextrose, glucose syrup, milk powder, sodium caseinate and dipotassium hydrogen phosphate are mixed and completely dissolved in water, and stirred evenly to obtain a water phase;

[0071] Oil phase tank raw material mixing: heat and melt refined vegetable oil and then mix it with emulsifier, which is composed of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate and diacetyl tartaric acid mono- and di-glycerides, and stir and shear to obtain the oil phase;

[0072] 2) Emulsification and homogenization: Mix and shear the water phase and oil phase materials, emulsify at a high speed of 65°C, and homogenize in two steps; the first step homogenization pressure is 21MPa, and the second step homogenization pressure is 19Mpa;

[0073] 3) Spray drying: air inlet temperature 160°C, air outlet temperature 76°C; powdered non-dairy creamer is obtained after spray drying;

[0074] 4) Post-processing: adding anti-caking agent silicon dioxide to the powdered non-dairy creamer, mixing evenly to obtain the finished product.

[0075] Example 2

[0076] A low-sugar non-hydrogenated non-dairy creamer comprising the following components by weight percentage:

[0077] Glucose syrup 33.3%

[0078] Polydextrose 22.8%

[0079] Refined vegetable oil 28%

[0080] Milk powder 8%

[0081] Sodium Caseinate 3%

[0082] Potassium Hydrogen Phosphate 2%

[0083] Mono- and di-glycerol fatty acid esters 1.5%

[0084] Sodium stearoyl lactylate 0.5%

[0085] Diacetyl tartaric acid mono- and diglycerides 0.2%

[0086] Sodium tripolyphosphate 0.5%

[0087] Silicon dioxide 0.2%

[0088] In this embodiment, the weight ratio of polydextrose to glucose syrup is 0.68:1.

[0089] The preparation method of the non-dairy creamer is the same as that of Example 1.

[0090] Example 3

[0091] A low-sugar non-hydrogenated non-dairy creamer comprising the following components by weight percentage:

[0092] Glucose syrup 25.6%

[0093] Polydextrose 29%

[0094] Refined vegetable oil 30%

[0095] Milk powder 6%

[0096] Sodium Caseinate 4%

[0097] Potassium Hydrogen Phosphate 1.5%

[0098] Mono- and di-glycerides of fatty acids 2.5%

[0099] Sodium stearoyl lactylate 0.2%

[0100] Diacetyl tartaric acid mono- and diglycerides 0.4%

[0101] Sodium tripolyphosphate 0.3%

[0102] Silicon dioxide 0.5%

[0103] In this embodiment, the weight ratio of polydextrose to glucose syrup is 1.13:1.

[0104] The preparation method of the non-dairy creamer is the same as that of Example 1.

[0105] Comparative Example 1

[0106] A low-sugar non-hydrogenated non-dairy creamer comprising the following components by weight percentage:

[0107] Glucose syrup 60%

[0108] Refined vegetable oil 28%

[0109] Milk powder 7%

[0110] Sodium Caseinate 3%

[0111] Potassium Hydrogen Phosphate 1.8%

[0112] Mono- and di-glycerol fatty acid esters 2.1%

[0113] Sodium stearoyl lactylate 0.4%

[0114] Diacetyl tartaric acid mono- and diglycerides 0.3%

[0115] Sodium tripolyphosphate 0.4%

[0116] In this comparative example, polydextrose and silicon dioxide are not contained.

[0117] The preparation method of the non-dairy creamer comprises the following steps:

[0118] 1) Raw material processing

[0119] Liquid phase tank raw material mixing: Mix glucose syrup, milk powder, sodium caseinate and dipotassium hydrogen phosphate, and completely dissolve them in water, and stir evenly to obtain the aqueous phase;

[0120] Oil phase tank raw material mixing: heat and melt refined vegetable oil and then mix it with emulsifier, which is composed of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate and diacetyl tartaric acid mono- and di-glycerides, and stir and shear to obtain the oil phase;

[0121] 2) Emulsification and homogenization: Mix and shear the water phase and oil phase materials, emulsify at a high speed of 65°C, and homogenize in two steps; the first step homogenization pressure is 21MPa, and the second step homogenization pressure is 19Mpa;

[0122] 3) Spray drying: air inlet temperature 180°C, air outlet temperature 85°C; after spray drying, powdered non-dairy creamer is obtained.

[0123] Comparative Example 2

[0124] A low-sugar non-hydrogenated non-dairy creamer comprising the following components by weight percentage:

[0125] Glucose syrup 22.6%

[0126] Polydextrose 34%

[0127] Refined vegetable oil 28%

[0128] Milk powder 7%

[0129] Sodium Caseinate 3%

[0130] Potassium Hydrogen Phosphate 1.8%

[0131] Mono- and di-glycerol fatty acid esters 2.1%

[0132] Sodium stearoyl lactylate 0.4%

[0133] Diacetyl tartaric acid mono- and diglycerides 0.3%

[0134] Sodium tripolyphosphate 0.4%

[0135] Silicon dioxide 0.4%

[0136] In this comparative example, the weight ratio of polydextrose to glucose syrup is 1.5:1.

[0137] The preparation method of the non-dairy creamer comprises the following steps:

[0138] 1) Raw material processing

[0139] Liquid phase tank raw material mixing: polydextrose, glucose syrup, milk powder, sodium caseinate and dipotassium hydrogen phosphate are mixed and completely dissolved in water, and stirred evenly to obtain a water phase;

[0140] Oil phase tank raw material mixing: heat and melt refined vegetable oil and then mix it with emulsifier, which is composed of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate and diacetyl tartaric acid mono- and di-glycerides, and stir and shear to obtain the oil phase;

[0141] 2) Emulsification and homogenization: Mix and shear the water phase and oil phase materials, emulsify at a high speed of 65°C, and homogenize in two steps; the first step homogenization pressure is 21MPa, and the second step homogenization pressure is 19Mpa;

[0142] 3) Spray drying: air inlet temperature 160°C, air outlet temperature 76°C; powdered non-dairy creamer is obtained after spray drying;

[0143] 4) Post-processing: adding anti-caking agent silicon dioxide to the powdered non-dairy creamer, mixing evenly to obtain the finished product.

[0144] Comparative Example 3

[0145] A low-sugar non-hydrogenated non-dairy creamer comprising the following components by weight percentage:

[0146] Glucose syrup 17%

[0147] Polydextrose 39.6%

[0148] Refined vegetable oil 28%

[0149] Milk powder 7%

[0150] Sodium Caseinate 3%

[0151] Potassium Hydrogen Phosphate 1.8%

[0152] Mono- and di-glycerol fatty acid esters 2.1%

[0153] Sodium stearoyl lactylate 0.4%

[0154] Diacetyl tartaric acid mono- and diglycerides 0.3%

[0155] Sodium tripolyphosphate 0.4%

[0156] Silicon dioxide 0.4%

[0157] In this comparative example, the weight ratio of polydextrose to glucose syrup is 2.33:1.

[0158] The preparation method of the non-dairy creamer comprises the following steps:

[0159] 1) Raw material processing

[0160] Liquid phase tank raw material mixing: polydextrose, glucose syrup, milk powder, sodium caseinate and dipotassium hydrogen phosphate are mixed and completely dissolved in water, and stirred evenly to obtain a water phase;

[0161] Oil phase tank raw material mixing: heat and melt refined vegetable oil and then mix it with emulsifier, which is composed of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate and diacetyl tartaric acid mono- and di-glycerides, and stir and shear to obtain the oil phase;

[0162] 2) Emulsification and homogenization: Mix and shear the water phase and oil phase materials, emulsify at a high speed of 65°C, and homogenize in two steps; the first step homogenization pressure is 21MPa, and the second step homogenization pressure is 19Mpa;

[0163] 3) Spray drying: air inlet temperature 160°C, air outlet temperature 76°C; powdered non-dairy creamer is obtained after spray drying;

[0164] 4) Post-processing: adding anti-caking agent silicon dioxide to the powdered non-dairy creamer, mixing evenly to obtain the finished product.

[0165] The present invention uses a combination of partial polydextrose and glucose, so that the polydextrose in the spraying process will not quickly agglomerate and form burnt particles, and the powder is milky white to milky yellow. During the atomization process, the striking density of the tower air hammer is increased to 1.2 times the normal value. After comprehensive testing, the weight ratio of polydextrose to glucose syrup is 0.6 to 1.15:1. The proportion of polydextrose is too small, and the blood sugar lowering effect is not obvious. If the proportion of polydextrose is too large, the spray tower will stick to the tower and cause equipment congestion, which is not conducive to mass production. The comparison is shown in Table 1:

[0166] Table 1

[0167]

[0168] Since the amount of polydextrose added in Example 3 had caused tower plugging, the subsequent addition test was stopped.

[0169] The low-sugar non-hydrogenated non-dairy creamer prepared in Example 1 and the normal non-dairy creamer prepared in Comparative Example 1 were compared in terms of powder formation as shown in Table 2:

[0170] Table 2

[0171]

[0172] Total sugar: tested according to the first method of GB5009.8~2023.

[0173] Particle size: Use laser particle size analyzer, brew at 1:10, and test at room temperature of 25℃.

[0174] Conclusion: The total sugar content of low-sugar non-dairy creamer is 30% lower than that of normal non-dairy creamer. The particle size data show that the states of both non-dairy creamers are relatively stable.

[0175] The preferred embodiments of the present invention disclosed above are only used to help explain the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to specific implementation methods. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A low-sugar non-hydrogenated non-dairy creamer, characterized in that: The following components are included by weight percentage: Polydextrose 20%~30% Refined vegetable oil 27%~30% Milk powder 5%~8% Sodium caseinate 2%~4% Potassium hydrogen phosphate 1.5%~2% Mono- and di-glycerol fatty acid esters 1.5% to 2.5% Sodium stearoyl lactylate 0.2%~0.5% Diacetyl tartaric acid mono- and diglycerides 0.2% to 0.4% Sodium tripolyphosphate 0.3%~0.5% Silicon dioxide 0.2%~0.5% The remainder is glucose syrup.

2. The non-dairy creamer according to claim 1, characterized in that The weight ratio of the polydextrose to glucose syrup is 0.6-1.15:

1.

3. The method for preparing non-dairy creamer according to claim 1 or 2, characterized in that: The steps include: 1) Raw material processing It includes liquid phase tank raw material mixing and oil phase tank raw material mixing; 2) Emulsification and homogenization; 3) spray drying; 4) Post-processing.

4. The preparation method according to claim 3, characterized in that: In step 1), the specific operation of mixing the raw materials in the liquid phase tank is: mixing polydextrose, glucose syrup, milk powder, sodium caseinate and dipotassium hydrogen phosphate, and completely dissolving them in water, and stirring them evenly to obtain an aqueous phase.

5. The preparation method according to claim 4, characterized in that: In step 1), the specific operation of mixing the raw materials in the oil phase tank is: heating and melting the refined vegetable oil and then mixing it with an emulsifier, the emulsifier being composed of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate and diacetyl tartaric acid mono- and di-glycerides, and stirring and shearing to obtain the oil phase.

6. The preparation method according to claim 5, characterized in that: In step 2), the specific operation of emulsification and homogenization is: mixing and shearing the water phase and the oil phase materials, emulsifying at a high speed of 60-70° C., and homogenizing in two steps.

7. The preparation method according to claim 6, characterized in that: The first homogenization pressure is 20~22MPa, and the second homogenization pressure is 18~20Mpa.

8. The preparation method according to claim 3, characterized in that: In step 3), the specific parameters of spray drying are: air inlet temperature 155-168° C., air outlet temperature 70-82° C.; powdered non-dairy creamer is obtained after spray drying.

9. The preparation method according to claim 8, characterized in that: In step 4), the specific operation of the post-treatment is: adding anti-caking agent silicon dioxide to the powdered non-dairy creamer, mixing evenly, and obtaining a finished product.

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