High-stability food seasoning powder and preparation method thereof

Abstract

The application discloses a kind of high stability food seasoning powder and preparation method thereof, specifically related to food processing technical field.The method includes: step one, after oil is heated, emulsifier, sodium caseinate, sodium octenyl succinate starch is added, stirring is dispersed uniformly, then maltodextrin, emulsifying salt, edible salt, white granulated sugar, monosodium glutamate is stirred and dispersed uniformly, and then mixed uniformly to obtain oil phase;Step two, the oil phase in step one is added hot water, stirring is dispersed uniformly, after heat preservation stirring, homogenization emulsification is obtained, and high stability food seasoning powder is obtained by spray drying.The food seasoning powder obtained by the application forms a microcapsule structure by embedding the emulsifier, has good powder flowability, can isolate oxygen and light, prevents oxidation reaction, prevents product rancidity, nutrient component destruction and characteristic flavor loss, can be conveniently added to baked goods, puffed food, condiment and other foods, and expands the application scenario of the product.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a high-stability food seasoning powder and a preparation method thereof. BACKGROUND

[0002] In the field of food processing, oil is widely used in instant food (such as instant noodles, instant soup), center-filled puffed food, condiments, etc. as an important flavor carrier and texture regulator. However, the existing oil processing technology has many defects, which seriously restricts the improvement of food quality and the upgrading of the industry.

[0003] Most oil emulsification processes are to mix oil with oil-soluble substances such as emulsifiers to obtain an oil phase, and then mix water-soluble ingredients such as malt dextrin and starch with water to obtain an aqueous phase, and then mix the aqueous phase with the oil phase for emulsification. This kind of production process is relatively complicated, and the starch is prone to clumping during mixing with water, and it is difficult to disperse uniformly. It takes more than 30 minutes to dissolve the starch in water, and the production time is relatively long. The starch dissolved in water tends to form small particles, affecting the emulsification effect. The separate preparation of the aqueous phase and the oil phase and then the emulsification can lead to low oil embedding rate, more oil leakage, poor flowability, easy clumping, and easy oxidation and rancidity during later storage.

[0004] Chinese patent CN118104825A discloses a microcapsule type fat powder with reduced fat oxidation and rancidity and GI and a preparation method thereof. The patent discloses a method for preparing a fat powder with good stability and low GI value by adding trehalose. The method comprises the following steps: step one, mixing oil, sodium octenyl succinate starch, vitamin E oil, monoglyceride, and sodium stearoyl lactate to obtain solution one; step two, mixing malt dextrin, sodium caseinate, and trehalose, dissolving them in water to obtain solution two; step three, mixing solution one and solution two, shearing under heat, high-pressure homogenization, drying, and then adding a flow aid to obtain the microcapsule type fat powder. In the patent, the substances dissolved in water are first dissolved in water, and the substances dissolved in oil are first dissolved in oil, and then the aqueous phase and the oil phase are emulsified. The process is complicated, and slight rancid flavor appears after 5 months, the shelf life is short, and the product cannot be stored for a long time. SUMMARY

[0005] Therefore, the present application provides a high-stability food seasoning powder with high coating rate and high oil loading capacity and a preparation method thereof to solve the problems in the prior art.

[0006] To achieve the above-mentioned purpose, the present application provides the following technical solutions:

[0007] According to one aspect of the present application, a preparation method of a high-stability food seasoning powder is provided, and the method comprises the following steps:

[0008] Step one, after heating the oil, add emulsifier, sodium caseinate, sodium octenyl succinate starch, stir and disperse evenly, then add malt dextrin, emulsifying salt, edible salt, white sugar, monosodium glutamate, stir and disperse evenly, and mix evenly to obtain an oil phase;

[0009] Step two, add hot water to the oil phase in step one and stir and disperse evenly, then heat and stir, cool and homogenize, spray dry to obtain a high-stability food seasoning powder.

[0010] The existing process is to dissolve sodium caseinate and sodium octenyl succinate starch in water to form an aqueous phase, but the two components are prone to clumping in the aqueous phase and are not easy to disperse, and are prone to sticking to the stirring paddle and the wall of the liquid storage tank. Complete dispersion requires more than 30 minutes, and once clumping occurs, the emulsification effect will be affected. In the present application, sodium caseinate and sodium octenyl succinate starch are directly dispersed in the oil phase, which is easy to disperse and requires only about 5 minutes to completely disperse, saving production time.

[0011] In the present application, all raw materials are dispersed in the oil phase, and then water is poured into the oil phase. The density of water is greater than that of the oil phase, so the oil phase and the water can be fully mixed. If the oil phase is poured into the water phase, the oil is lighter than the water and is easy to float on the surface, so the oil phase and the water phase are not easy to mix together, affecting the subsequent emulsification effect.

[0012] Further, in step one, the temperature of the heated oil is 60-70℃. Palm oil, red oil and the like are solid at low temperature, and it is not easy to disperse emulsifiers, starch and other raw materials. Heating to 60-70℃ can completely dissolve and better disperse other materials.

[0013] Further, in step two, the temperature of the hot water is 85-95℃ after boiling.

[0014] Further, in step two, the temperature of the heat and stirring is 70-80℃, the heat and stirring time is 5-8min, and the temperature before passing through the homogenizer is reduced to 60-70℃. After the aqueous phase is mixed with the oil phase, the stirring temperature is controlled at 75-85℃. If the temperature is too low, below 70℃, the sodium octenyl succinate starch cannot be gelatinized, affecting its emulsification effect. If the temperature is too high for a long time, the sodium caseinate will denature at high temperature, causing its emulsification performance to decrease. The temperature before passing through the homogenizer should be controlled at 60-70℃. High temperature will reduce the viscosity and surface tension of the oil phase and the water phase. This will affect the adsorption and distribution of the emulsifier on the interface, and also intensify the Brownian motion of the oil droplets in the water, increasing the probability of collision and coalescence of the oil droplets, which is not conducive to the stability of the emulsion system. If the emulsification temperature exceeds 80℃, the oil droplet size will be much larger under the same emulsification and homogenization conditions, and the embedding effect will be poor.

[0015] Further, in the step two, the pressure of the homogenization emulsification is: the first-stage pressure 20-50 MPa, the second-stage pressure 6-15 MPa, and the feeding pressure 0.2-0.3 MPa. If the first-stage pressure is too high, the emulsified oil droplet size is large, and oil is easy to come out, which affects the emulsification effect. If the pressure is too low, the emulsification effect is not good, and oil is easy to come out and stratify.

[0016] Further, in the step two, the spray drying is carried out at the inlet air temperature 150-170 DEG C, and the outlet air temperature 70-80 DEG C. If the inlet air temperature is lower than 150 DEG C, the spray is easy to stick to the tower, the drying is not powder, and the tower is easy to be agglomerated. If the inlet air temperature is higher than 170 DEG C, and the outlet air temperature is higher than 80 DEG C, oil is easy to come out, and the powder surface is easy to have more oil.

[0017] According to another aspect of the present application, a high-stability food seasoning powder prepared by the above method is provided, which comprises, in terms of dry basis: oil 60-80%, sodium octenyl succinate starch 1-12.5%, sodium caseinate 1-3%, emulsifier 0.05-1%, malt dextrin 10-31.5%, emulsifying salt 0.2-1.2%, edible salt 0.5-3%, white granulated sugar 0-3%, and monosodium glutamate 0-1.5%.

[0018] Further, the oil is one or more of palm oil, coconut oil, soybean oil, corn oil, sunflower oil, peanut oil, butter, chicken oil, hot pot red oil, shrimp oil, salmon oil, and crab oil.

[0019] Further, the emulsifier is one or more of polyglycerol fatty acid ester, mono and diglycerol fatty acid ester, propylene glycol fatty acid ester, and Tween.

[0020] Further, the emulsifying salt is one or more of sodium citrate, potassium citrate, dipotassium hydrogen phosphate, sodium hexametaphosphate, and sodium tripolyphosphate.

[0021] The present application has the following advantages:

[0022] The present application designs the stability of natural oil by compounding sodium caseinate and emulsifying salt, and does not need to add antioxidants, so that the high stability of the food seasoning powder is achieved.

[0023] The preparation method of the food seasoning powder of the present application does not need to dissolve oil-soluble substances in oil to obtain an oil phase, and dissolve water-soluble substances to obtain an aqueous phase. In the present application, other substances except water can be dissolved / dispersed in oil, and then the product obtained by homogenization through the addition of hot water can improve the stability of the food seasoning powder.

[0024] The food seasoning powder obtained by the application forms a microcapsule structure by embedding the emulsifier, has good powder flowability, can isolate oxygen and light, prevents oxidation reaction, product rancidity, destruction of nutritional ingredients and loss of characteristic flavor, can be conveniently added to baked foods, puffed foods, condiments and other foods, and expands the application scenarios of the product.

[0025] The food seasoning powder obtained by the application has good powder flowability, good brewing property, uniform dispersion, reduces the contact of oil and air, prolongs the shelf life of the product, and also can well preserve the characteristic flavor of the product. DETAILED DESCRIPTION

[0026] In order to more clearly illustrate the embodiments of the application or the technical solutions in the prior art, the following will briefly introduce the drawings needed to be used in the embodiments or the prior art description. Obviously, the drawings in the following description are only exemplary, and for those skilled in the art, other drawings can also be obtained from the provided drawings without creative labor.

[0027] The structures, proportions, sizes, etc. shown in the specification are only used to cooperate with the content disclosed in the specification, to be understood and read by those skilled in the art, and do not define the limiting conditions for the implementation of the application, so they do not have technical significance. Any modification of structure, change of proportion relationship or adjustment of size, without affecting the effects and purposes that can be achieved by the application, should still fall within the scope of the technical content disclosed by the application.

[0028] Figure 1 The oil droplet particle size diagram of the food seasoning powder provided for Example 1 of the application;

[0029] Figure 2 The oil droplet particle size diagram of the food seasoning powder provided for Example 2 of the application;

[0030] Figure 3 The oil droplet particle size diagram of the food seasoning powder provided for Example 3 of the application;

[0031] Figure 4 The oil droplet particle size diagram of the food seasoning powder provided for Example 4 of the application;

[0032] Figure 5 The oil droplet particle size diagram of the food seasoning powder provided for Comparative Example 1 of the application;

[0033] Figure 6 The oil droplet particle size diagram of the food seasoning powder provided for Comparative Example 2 of the application;

[0034] Figure 7 The oil droplet particle size diagram of the food seasoning powder provided for Comparative Example 3 of the application;

[0035] Figure 8 Oil droplet size chart of the food seasoning powder provided for Invention Comparative Example 4. DETAILED DESCRIPTION

[0036] The embodiments of the present application will be described in detail by specific embodiments, and those skilled in the art can easily understand other advantages and effects of the present application from the content disclosed in the specification. Obviously, the described embodiments are part of the embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0037] Example 1

[0038] The present embodiment provides a preparation method of a high-stability food seasoning powder:

[0039] Raw materials based on dry basis: oil and fat (butter) 60%;

[0040] Sodium octenyl succinate starch 12.31%;

[0041] Sodium caseinate 2.05%;

[0042] Emulsifier (polyglycerol fatty acid ester) 0.07%;

[0043] Maltodextrin 23.55%;

[0044] Emulsifying salt (mixture of sodium citrate and potassium citrate) 1.1%;

[0045] Table salt 0.55%;

[0046] White sugar 0.37%;

[0047] Water 63.82 / portion, emulsion solid content 61%.

[0048] Preparation method:

[0049] Step one, after heating the oil to 60℃, add emulsifier, sodium caseinate, sodium octenyl succinate starch, stir and disperse uniformly, then add maltodextrin, emulsifying salt, table salt, white sugar, stir and disperse uniformly, mix uniformly to get oil phase;

[0050] Step two, add 85℃ hot water to the oil phase in step one, stir and disperse uniformly, keep warm at 75℃, stir and then cool to 70℃, homogenize and emulsify, spray dry to get high-stability food seasoning powder. The oil droplet size of oil is shown in Figure 1 The oil droplet size D97 is less than 2.267μm, and the oil load is high.

[0051] The homogenization emulsification pressure is: first-stage pressure 20 MPa, second-stage pressure 6 MPa, and feeding pressure 0.25 MPa.

[0052] Spray drying, inlet air temperature 165℃, outlet air temperature: 80℃.

[0053] Example 2

[0054] The present embodiment provides a preparation method of a high-stability food seasoning powder:

[0055] Raw materials, on a dry basis: oil (butter) 80%;

[0056] Sodium octenyl succinate starch 3.75%;

[0057] Sodium caseinate 2.29%;

[0058] Emulsifier (polyglycerol fatty acid ester) 0.11%;

[0059] Maltodextrin 11.76%;

[0060] Emulsifying salt (mixture of sodium citrate and potassium citrate) 1.17%;

[0061] Edible salt 0.55%;

[0062] White granulated sugar 0.37%.

[0063] Water 84.95 / portion, emulsion solid content 54%.

[0064] Preparation method:

[0065] Step one, after heating the oil to 65℃, add emulsifier, sodium caseinate, sodium octenyl succinate starch, stir and disperse uniformly, then add maltodextrin, emulsifying salt, edible salt, white granulated sugar, stir and disperse uniformly, mix uniformly to obtain an oil phase;

[0066] Step two, add 90℃ hot water to the oil phase in step one, stir and disperse uniformly, keep warm at 85℃, stir and then cool to 65℃, homogenize and emulsify, spray dry to obtain a high-stability food seasoning powder. The oil droplet size of the oil is shown in Figure 2 The oil droplet size distribution is uniform, D97<2.329μm, and the oil load is high.

[0067] The homogenization emulsification pressure is: first-stage pressure 20 MPa, second-stage pressure 6 MPa, and feeding pressure 0.25 MPa.

[0068] Spray drying, inlet air temperature 160℃, outlet air temperature: 78℃.

[0069] Example 3

[0070] The embodiment provides a preparation method of high-stability food seasoning powder:

[0071] Raw materials are calculated on a dry basis: oil (beef oil hot pot red oil) 80%;

[0072] Sodium octenyl succinate starch 8.23%;

[0073] Mono- and diglycerides of fatty acids 0.26%

[0074] Emulsifier (polyglycerol fatty acid ester) 0.12%;

[0075] Maltodextrin 10.15%;

[0076] Emulsifying salt (sodium citrate + potassium citrate mixture) 0.3%;

[0077] Edible salt 0.71%;

[0078] Monosodium glutamate 0.23%.

[0079] Water 89 parts, and the solid content of the emulsion is 53%.

[0080] Preparation method:

[0081] Step one, after the oil is heated to 70 DEG C, the emulsifier, sodium caseinate and sodium octenyl succinate starch are added and stirred and dispersed uniformly, then the maltodextrin, emulsifying salt, edible salt and monosodium glutamate are added and stirred and dispersed uniformly, and then mixed uniformly to obtain an oil phase;

[0082] Step two, the oil phase in step one is added with 95 DEG C hot water and stirred and dispersed uniformly, and then the temperature is kept at 90 DEG C and stirred, and then the temperature is reduced to 70 DEG C, and then homogenized and emulsified, and then spray dried to obtain high-stability food seasoning powder. The oil droplet particle size is shown in Figure 3 The oil droplet particle size distribution is relatively uniform, the D97 is 2.861, and the oil carrying capacity is high.

[0083] The pressure for homogenization and emulsification is: the first-stage pressure is 20 MPa, the second-stage pressure is 6 MPa, and the feeding pressure is 0.25 MPa.

[0084] The spray drying is carried out at an inlet air temperature of 160 DEG C and an outlet air temperature of 80 DEG C.

[0085] Example 4

[0086] The embodiment provides a preparation method of high-stability food seasoning powder:

[0087] Raw materials are calculated on a dry basis: oil (beef oil hot pot red oil) 80%;

[0088] Sodium octenyl succinate starch 8.23%;

[0089] Sodium caseinate 2%;

[0090] Emulsifier (polyglycerol fatty acid ester) 0.12%;

[0091] Maltodextrin 31.28%;

[0092] Emulsifying salt (sodium citrate + potassium citrate mixture) 1.1%;

[0093] Table salt 1%;

[0094] Monosodium glutamate 0.5%.

[0095] Water 63.82 / portion, emulsion solid content 61%.

[0096] Preparation method:

[0097] Step one, after the oil is heated to 60℃, add emulsifier, sodium caseinate, sodium octenyl succinate starch, stir and disperse uniformly, then add maltodextrin, emulsifying salt, table salt, monosodium glutamate, stir and disperse uniformly, mix uniformly to get oil phase;

[0098] Step two, add 85℃ hot water to the oil phase in step one, stir and disperse uniformly, keep warm at 70℃, stir and then cool to 60℃, homogenize and emulsify, spray dry to get high-stability food seasoning powder. The oil droplet particle size is shown in Figure 4 , the oil droplet particle size D97 is less than 2.267μm, and the oil load is high.

[0099] The pressure for homogenization and emulsification is: first-stage pressure 20MPa, second-stage pressure 6MPa, and feeding pressure 0.25MPa.

[0100] Spray drying, inlet air temperature 165℃, outlet air temperature: 80℃.

[0101] Comparative example 1

[0102] This comparative example provides a preparation method of high-stability food seasoning powder:

[0103] Raw materials based on dry basis: oil (butter) 60%;

[0104] Sodium octenyl succinate starch 12.31%;

[0105] Sodium caseinate 2.05%;

[0106] Emulsifier (polyglycerol fatty acid ester) 0.07%;

[0107] Maltodextrin 23.55%;

[0108] Emulsifying salt (sodium citrate + potassium citrate mixture) 1.1%;

[0109] Table salt 0.55%;

[0110] White sugar 0.37%.

[0111] Water 63.82 / portion, emulsion solid content 61%.

[0112] Preparation method:

[0113] Step one, after heating the oil and fat to 70℃, add emulsifier, stir and disperse uniformly, then mix uniformly to obtain the oil phase;

[0114] Step two, heat the water to 60℃, then add sodium caseinate, sodium octenyl succinate starch, maltodextrin, emulsifying salt, edible salt, white sugar, stir and disperse uniformly to obtain the water phase, then add the oil and fat in step one into the water phase, stir and disperse uniformly, keep warm at 85℃, stir and then cool to 70℃, homogenize and emulsify, spray dry to obtain the food seasoning powder. The oil droplet size of the oil and fat is shown in Table 1, the oil droplet size distribution is relatively uniform, D97 is 4.905μm, and the oil carrying capacity is high. Figure 4

[0115] The pressure for homogenization and emulsification is: first-stage pressure 20MPa, second-stage pressure 6MPa, and feeding pressure 0.25MPa.

[0116] Spray drying, inlet air temperature 165℃, outlet air temperature 78℃.

[0117] In this comparative example, the existing conventional oil-soluble substances are first dissolved in the oil and fat to form the oil phase, the water-soluble substances are dissolved in water to form the water phase, and then the oil phase and the water phase are mixed and emulsified to obtain the food seasoning powder. The oil droplet size of the oil and fat is shown in Table 1, the oil droplet size D97 is 4.905μm, and the oil carrying capacity is high. Figure 5

[0118] The sodium caseinate and the sodium octenyl succinate starch are first dissolved in water to form the water phase, but these two components are prone to clumping in the water phase, are not easy to disperse, and are prone to sticking to the stirring paddle and the liquid storage tank wall, and complete dispersion requires more than 30 minutes, and once clumping occurs, the emulsification effect will be affected. In the present application, the sodium caseinate and the sodium octenyl succinate starch are directly dispersed in the oil phase, which is easy to disperse, complete dispersion only requires about 5 minutes, and the production time is saved.

[0119] Comparative example 2

[0120] This comparative example provides a preparation method of a food seasoning powder with high stability:

[0121] Raw materials based on dry basis: oil and fat (butter) 60%;

[0122] Sodium octenyl succinate starch 12.31%;

[0123] Sodium caseinate 2.05%; ​​

[0124] Emulsifier (polyglycerol fatty acid ester) 0.07%;

[0125] Maltodextrin 23.55%;

[0126] Emulsifying salt (sodium citrate + potassium citrate mixture) 1.1%;

[0127] Table salt 0.55%;

[0128] White granulated sugar 0.37%.

[0129] Water 63.82 / portion, emulsion solid content 61%.

[0130] Preparation method:

[0131] Step one, pour the oil at room temperature into the mixing tank, add emulsifier, sodium caseinate, sodium octenyl succinate starch, maltodextrin, emulsifying salt, table salt, white granulated sugar, stir and disperse evenly, then mix evenly to obtain the oil phase;

[0132] Step two, add 60℃ hot water to the oil phase in step one, stir and disperse evenly, keep warm at 60℃, then homogenize and emulsify after stirring, spray dry to obtain the food seasoning powder. The oil droplet size is shown in Figure 5 , the oil droplet size distribution is uneven, D97 is 19.65μm, and the oil load is generally low.

[0133] The pressure for homogenization and emulsification is: first-stage pressure 20MPa, second-stage pressure 6MPa, and feeding pressure 0.25MPa.

[0134] Spray drying, inlet air temperature 160℃, outlet air temperature: 78℃.

[0135] The oil droplet size is shown in Figure 6 , the oil droplet size D97 is 19.65μm, and the oil load is relatively low.

[0136] Palm oil, red oil, etc. are solid at low temperature. If the raw materials are added to the oil at one time, larger groups will be formed, and the emulsifier, starch, etc. are difficult to disperse. The oil can be completely dissolved by heating to 60-70℃, but the dissolution speed is slower below 60℃. The appropriate temperature can better disperse other materials. If the temperature of the hot water is too low, the sodium octenyl succinate starch cannot be fully expanded, which will reduce the embedding effect of the sodium octenyl succinate starch, and will also affect the homogenization and emulsification effect in the subsequent process.

[0137] Comparative Example 3

[0138] This comparative example provides a preparation method of a food seasoning powder with high stability:

[0139] Raw materials based on dry basis: oil (butter) 60%;

[0140] Sodium octenyl succinate starch 12.31%;

[0141] Sodium caseinate 2.05%;

[0142] Emulsifier (polyglycerol fatty acid ester) 0.07%;

[0143] Maltodextrin 23.55%;

[0144] Emulsifying salt (sodium citrate + potassium citrate mixture) 1.1%;

[0145] Table salt 0.55%;

[0146] White granulated sugar 0.37%.

[0147] Water 63.82 / portion, emulsion solid content 61%.

[0148] Preparation method:

[0149] Step one, after the oil is heated to 90℃, add emulsifier, sodium caseinate, sodium octenyl succinate starch, stir and disperse uniformly, then add maltodextrin, emulsifying salt, table salt, white granulated sugar, stir and disperse uniformly, mix uniformly to get oil phase;

[0150] Step two, add 100℃ hot water to the oil phase in step one, stir and disperse uniformly, 85℃ heat preservation stirring, homogenization emulsification, spray drying to get food seasoning powder. The oil droplet size is shown in Figure 7 The oil droplet size distribution is not uniform, D97 is 26.16μm, and the oil load is low.

[0151] The pressure of homogenization emulsification is: first stage pressure 20MPa, second stage pressure 6MPa, feeding pressure 0.25MPa.

[0152] Spray drying, inlet air temperature 165℃, outlet air temperature: 78℃.

[0153] If the temperature of homogenization emulsification exceeds 80 degrees, the performance of the emulsifier will change, reducing its adsorption capacity and emulsification efficiency at the interface, leading to a decrease in the stability of the emulsion, and the separation of the oil phase and the water phase. In addition, if the temperature of homogenization emulsification is higher than 80 degrees, the oil droplet size in the emulsion will increase and the distribution will be uneven, and even the structure of the emulsion that has been formed will be destroyed, affecting the product quality and performance.

[0154] Comparative example 4

[0155] This comparative example provides a preparation method of a food seasoning powder with high stability:

[0156] Raw materials based on dry basis: oil (butter) 60%;

[0157] Sodium octenyl succinate starch 12.31%;

[0158] Sodium caseinate 2.05%;

[0159] Emulsifier (polyglycerol fatty acid ester) 0.07%;

[0160] Maltodextrin 23.55%;

[0161] Emulsifying salt (sodium citrate + potassium citrate mixture) 1.1%;

[0162] Table salt 0.55%;

[0163] White granulated sugar 0.37%.

[0164] Water 63.82 / portion, emulsion solid content 61%.

[0165] Preparation method:

[0166] Step one, after the oil is heated to 70℃, add emulsifier, sodium caseinate, sodium octenyl succinate starch, stir and disperse uniformly, then add maltodextrin, emulsifying salt, stir and disperse uniformly, mix uniformly to get oil phase;

[0167] Step two, add 70℃ hot water to the oil phase in step one, stir and disperse uniformly, keep warm at 70℃, stir and keep warm at 70℃, homogenize and emulsify, spray dry to get food seasoning powder. The oil droplet size is shown in Figure 8 The oil droplet size distribution is not uniform, D97 is 18.27μm, and the oil load is low.

[0168] The pressure for homogenization and emulsification is: first stage pressure 20MPa, second stage pressure 6MPa, and feeding pressure 0.25MPa.

[0169] Spray drying, inlet air temperature 190-200℃, outlet air temperature: 90-100℃.

[0170] If the inlet air temperature of the spray is more than 180 degrees and the outlet air temperature is more than 85℃, the emulsion structure will be destroyed, leading to oil out phenomenon, affecting product quality and performance.

[0171] Experimental example 1

[0172] The food seasoning powder obtained from examples 1-4 and comparative examples 1-4 was detected, and the detection results are shown in table 1 and table 2.

[0173] Table 1

[0174]

[0175] Table 2

[0176]

[0177] As can be seen from Table 1 and Table 2, the powder grease of the present application has oil droplet particle size D97 < 3 μm, high oil loading, up to 80%, high embedding rate, up to more than 90%, moisture < 3%, acid value (calculated as fat, (KOH / mg / g) < 0.5, peroxide value (calculated as fat, g / 100g) < 0.1, good powder flowability, good reconstitution, uniform dispersion, reduced grease and air contact to extend product shelf life, and good preservation of product characteristic flavor.

[0178] Comparative Example 1 uses conventional oil-soluble substances dissolved in grease to form an oil phase; water-soluble substances are dissolved in water to form an aqueous phase; the oil phase and aqueous phase are then mixed and emulsified, requiring complete dissolution of each raw material, which takes more than 30 minutes, and a small amount of emulsifier sticks to the stirring paddle, resulting in a relatively low embedding effect, and a weak characteristic flavor after 6 months of storage. Comparative Example 2 has a low production temperature, resulting in a food seasoning powder with low grease embedding rate, high oil release, poor flowability, easy clumping, affecting later storage, easy oxidation and rancidity, and a very weak characteristic flavor after 6 months of storage, with rancidity and off-flavor. Comparative Example 3 has a high homogenization and emulsification temperature, resulting in a food seasoning powder with low grease embedding rate, high oil release, poor flowability, easy clumping, affecting later storage, easy oxidation and rancidity, and a very weak characteristic flavor after 6 months of storage, with rancidity and off-flavor. Comparative Example 4 has a high spray temperature, resulting in a food seasoning powder with low grease embedding rate, high oil release, poor flowability, easy clumping, affecting later storage, easy oxidation and rancidity, and a very weak characteristic flavor after 6 months of storage, with rancidity and off-flavor.

[0179] Experimental Example 2

[0180] The food seasoning powders obtained in Examples 1-4 and Comparative Examples 1-4 were placed in a constant temperature oven at 37°C and 75% humidity, and the rancidity of the food seasoning powders was examined every 3 months (indicators: propyl aldehyde and 2,4-decadiene) for 18 months, and the results are shown in Table 3.

[0181] Table 3

[0182]

[0183] The food seasoning powder prepared by the preparation method of the present application has slight rancidity and peculiar smell after 18 months, and no rancidity and peculiar smell after 17 months. In the comparative example 1, although no rancidity and peculiar smell occurs within 6 months, slight rancidity and peculiar smell occurs after 9 months of storage, obvious rancidity and peculiar smell occurs after 12 months, and no rancidity and peculiar smell occurs after 8 months. Therefore, the shelf life of the method of mixing and emulsifying the water phase and the oil phase in the comparative example 1 is usually 8 months. The preparation conditions are changed in the comparative examples 2-3, and slight rancidity and peculiar smell occurs after 3 months. Therefore, controlling the emulsification conditions is a key factor for long-term storage of the product.

[0184] Although the present application has been described in detail with general description and specific embodiments above, some modifications or improvements can be made on the basis of the present application, which is obvious to those skilled in the art. Therefore, these modifications or improvements made on the basis of not deviating from the spirit of the present application are within the scope of the present application.

Claims

1. A method for preparing a highly stable food seasoning powder, characterized in that, The method includes: Step 1: After heating the oil, add emulsifier, sodium caseinate, and sodium octenyl succinate starch and stir to disperse evenly. Then add maltodextrin, emulsified salt, edible salt, white sugar, and monosodium glutamate and stir to disperse evenly. Mix evenly to obtain the oil phase. Step 2: Add hot water to the oil phase from Step 1 and stir to disperse evenly. After keeping warm and stirring, cool down to homogenize and emulsify, and spray dry to obtain a highly stable food flavoring powder. In step one, the temperature of the oil after heating is 60-70℃; In step two, the temperature for heat preservation and stirring is 70-80℃, and the heat preservation and stirring time is 5-8 minutes; the temperature drops to 60-70℃ before passing through the homogenizer. In step two, the pressure for homogenization and emulsification is: 20-50 MPa for the first stage, 6-15 MPa for the second stage, and 0.2-0.3 MPa for the feed pressure. In step two, spray drying is performed with an inlet air temperature of 150-170℃ and an outlet air temperature of 70-80℃.

2. The method for preparing a highly stable food seasoning powder according to claim 1, characterized in that, In step two, the temperature of the hot water refers to the temperature maintained at 85-95℃ after boiling.

3. A highly stable food flavoring powder prepared using any one of the methods of claims 1-2, characterized in that, The food seasoning powder, on a dry basis, comprises: 60-80% oil, 1-12.5% ​​sodium octenyl succinate starch, 1-3% sodium caseinate, 0.05-1% emulsifier, 10-31.5% maltodextrin, 0.2-1.2% emulsified salt, 0.5-3% edible salt, 0-3% white sugar, and 0-1.5% monosodium glutamate.

4. The highly stable food flavoring powder according to claim 3, characterized in that, The oils mentioned are one or more of the following: palm oil, coconut oil, soybean oil, corn oil, sunflower oil, peanut oil, butter, chicken oil, hot pot chili oil, shrimp oil, salmon oil, and crab oil.

5. The highly stable food flavoring powder according to claim 3, characterized in that, The emulsifier is one or more of polyglycerol fatty acid esters, mono- and diglycerol fatty acid esters, propylene glycol fatty acid esters, and Tween.

6. The highly stable food flavoring powder according to claim 3, characterized in that, The emulsified salt is one or more of sodium citrate, potassium citrate, dipotassium hydrogen phosphate, sodium hexametaphosphate, and sodium tripolyphosphate.

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