A starch sugar-based carrier for a vegetarian plant fat powder and a method for preparing the same

Abstract

This invention discloses a vegetarian plant fat powder using starch sugar as a carrier and its preparation method. The vegetarian plant fat powder comprises the following components by weight percentage: 10%-90% starch sugar, 10%-50% vegetable oil, 0%-5.0% oil-soluble emulsifier, 0%-5.0% antioxidant, and 0%-5.0% stabilizer. This invention solves the problem of preparing vegetarian plant fat powder using non-emulsifying starch sugar as a carrier material. During the preparation process, the vegetarian plant fat powder emulsion prepared using starch sugar as a carrier material is stable and does not separate. The powder product prepared by spray drying has good encapsulation effect, low surface oil, and product stability. The vegetarian plant fat powder prepared by this method can achieve the goal of being free of milk protein allergens, has a good taste, and good stability. It can be used as a food raw material for functional food processing, and is suitable for vegetarian populations, infant formula milk powder, special medical purpose formula foods, and dietary supplements.

Description

Technical Field

[0001] This invention relates to the field of processing and application technology of functional vegetable oils, specifically to a vegetarian vegetable fat powder with starch sugar as a carrier and its preparation method. Background Technology

[0002] Most vegetable fat powders on the market today are made by emulsifying and encapsulating functional oils using milk proteins (casein, sodium caseinate, milk powder, etc.) as the wall material. These products have excellent flavor and encapsulation effects and can be widely used by the general population, but they are not suitable for people with milk protein allergies or vegetarians.

[0003] Vegan plant fat powders are also available on the market. These often use non-dairy raw materials with emulsifying properties, such as modified starch and gum arabic, as carriers to emulsify and encapsulate functional plant oils. The powder is then prepared through microencapsulation and spray drying. Its biggest advantage is that all raw materials are non-dairy, making it suitable for people with dairy allergies or strict vegans. However, it has the following drawbacks: (1) Vegetarian vegetable fat powder prepared using modified starch and gum arabic as carriers has a pungent sour and astringent taste (modified starch and gum arabic raw materials have this flavor by themselves). After dissolution, the pH is about 3.8-5.0. This flavor is mainly related to the properties of natural gum arabic and modified starch and the production process, and cannot be changed at present. This sour and astringent taste affects its application areas.

[0004] (2) Modified starch and gum arabic have high viscosity after dissolution. When preparing vegetarian fat powder, it is necessary to reduce the solids concentration of the ingredients. Otherwise, it is difficult to carry out the shearing, homogenization and spray drying processes in the production process. A lower solids concentration means that more heat energy is required to dry the homogenized liquid into a powder product during spray drying, resulting in a long production cycle, high energy consumption and low production efficiency.

[0005] (3) Modified starch (such as sodium octenyl succinate starch) and gum arabic are food additives in the domestic food industry. GB2760 stipulates the scope of use and limit requirements for food additives, thereby restricting the application of vegetarian vegetable fat powder prepared with food additives such as modified starch and gum arabic as carriers.

[0006] To address the aforementioned issues, there is an urgent need to develop a preparation technology for vegetarian plant fat powder using starch sugar as a carrier, in order to produce a vegetarian plant fat powder with a good taste, a stable emulsion system, and unrestricted application areas. Summary of the Invention

[0007] The purpose of this invention is to provide a vegetarian vegetable fat powder with starch sugar as a carrier and its preparation method, so as to solve the problems mentioned in the background art.

[0008] To solve the above-mentioned technical problems, the present invention provides the following technical solution: In a first aspect, the present invention provides a vegetarian vegetable fat powder with starch sugar as a carrier, the vegetarian vegetable fat powder comprising the following components in weight percentage: starch sugar 10%-90%, vegetable oil 10%-50%, oil-soluble emulsifier 0%-5.0%, antioxidant 0%-5.0%, and stabilizer 0%-5.0%.

[0009] Furthermore, the starch sugar is selected from one or more of edible glucose, glucose syrup, maltodextrin, crystalline fructose, and solid fructose.

[0010] Furthermore, the vegetable oil is selected from one or more of the following: soybean oil, corn oil, rapeseed oil, sunflower seed oil, peanut oil, sesame oil, flaxseed oil, perilla seed oil, coconut oil, medium-chain triglycerides, palm oil, conjugated linoleic acid glycerides, medium- and long-chain fatty acid edible oils, diglyceride oils, high-oleic sunflower seed oil, hemp seed oil, olive oil, camellia oil, wheat germ oil, walnut oil, pumpkin seed oil, grape seed oil, and rice bran oil.

[0011] Furthermore, the oil-soluble emulsifier is selected from one or more of phospholipids, mono- and diglycerides of fatty acids, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid mono- and diglycerides, citric acid fatty acid glycerides, and sucrose fatty acid esters.

[0012] Furthermore, the antioxidants include water-soluble antioxidants and oil-soluble antioxidants.

[0013] Furthermore, the water-soluble antioxidant is selected from one or more of ascorbic acid, sodium ascorbate, calcium ascorbate, and potassium ascorbate.

[0014] Furthermore, the oil-soluble antioxidant is selected from one or more of the following: tocopherol concentrate, ascorbate palmitate, tea polyphenols, and rosemary extract.

[0015] Furthermore, the stabilizer is selected from one or more of sodium citrate, potassium citrate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate.

[0016] Secondly, the present invention provides a method for preparing vegetarian vegetable fat powder using starch sugar as a carrier, comprising the following steps: S1. Preparation of the water phase of the wall material: Keep the water in the water phase tank between 50℃ and 70℃, add 10%-90% starch sugar, 0%-5.0% water-soluble antioxidant and 0%-5.0% stabilizer to the water phase tank, stir evenly, keep warm for later use, and the water phase of the wall material is obtained. S2. Preparation of core material oil phase: Add 10%-50% vegetable oil to the oil phase tank, heat to 50℃-60℃, add 0%-5% emulsifier, add 0%-5% oil-soluble antioxidant, stir evenly, keep warm for later use, and the core material oil phase is obtained. S3. Water-oil two-phase mixing: Add the oil phase of the core material to the water phase of the wall material, stir for 10-15 minutes to mix evenly, and a mixed emulsion is obtained; S4. Shear emulsification: The mixed emulsion obtained in S3 is subjected to high-speed shearing to obtain a homogeneous emulsion; S5. Homogenization: The homogeneous emulsion obtained in S4 is homogenized 2-3 times to obtain a homogenized liquid; S6. Pasteurization; S7. Spray drying: The sterilized homogenized liquid from S6 is pumped into a spray drying tower for drying to obtain a powdered product. After sieving, a vegetarian vegetable fat powder with starch sugar as the carrier is obtained.

[0017] Furthermore, the inlet air temperature of the spray drying tower is 160℃-180℃, and the outlet air temperature is 60℃-80℃.

[0018] Compared with existing technologies, the beneficial effects achieved by this invention are as follows: This invention solves the problem of preparing vegetarian vegetable fat powder using non-emulsifying starch sugar as a wall material. During the preparation process, the vegetarian vegetable fat powder emulsion prepared using starch sugar as a wall material is stable and does not separate into layers. The powder product prepared by spray drying has good encapsulation effect, low surface oil, and product stability. The vegetarian vegetable fat powder prepared by this method can achieve the goal of being free of milk protein allergens, with good taste and good stability. It can be used as a food raw material for functional food processing, and is suitable for vegetarian populations, infant formula milk powder, special medical purpose formula foods, and dietary supplements. Attached Figure Description

[0019] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings: Figure 1 This is a flowchart of the preparation method of the present invention; Figure 2 This is a micrograph of the homogenized liquid of Example 1 of the present invention; Figure 3 This is a micrograph of the homogenized liquid from Example 2 of the present invention; Figure 4 This is a micrograph of the homogenized liquid of Example 3 of the present invention; Figure 5 This is a micrograph of the homogenized liquid in Example 4 of the present invention; Figure 6 This is a particle size distribution diagram of the homogenized liquid in Example 1 of the present invention; Figure 7 This is a particle size distribution diagram of the homogenized liquid in Example 2 of the present invention; Figure 8 This is a particle size distribution diagram of the homogenized liquid in Example 3 of the present invention; Figure 9 This is a particle size distribution diagram of the homogenized liquid in Example 4 of the present invention. Detailed Implementation

[0020] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0021] This invention provides a vegetarian vegetable fat powder with starch sugar as a carrier, the vegetarian vegetable fat powder comprising the following components by weight percentage: Starch sugar content is 10%-90%. According to the "Quality Requirements for Starch Sugar", starch sugar is selected from one or more of edible glucose, glucose syrup, maltodextrin, crystalline fructose, and solid fructose. Vegetable oil 10%-50%, selected from one or more of the following: soybean oil, corn oil, rapeseed oil, sunflower seed oil, peanut oil, sesame oil, flaxseed oil, perilla seed oil, coconut oil, medium-chain triglycerides, palm oil, conjugated linoleic acid glycerides, medium- and long-chain fatty acid edible oils, diglyceride oil, high-oleic sunflower seed oil, hemp seed oil, olive oil, camellia oil, wheat germ oil, walnut oil, pumpkin seed oil, grape seed oil, and rice bran oil; Oil-soluble emulsifier 0%-5.0%, selected from one or more of phospholipids, mono- and diglycerides of fatty acids, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid mono- and diglycerides, citrate fatty acid glycerides, and sucrose fatty acid esters. Antioxidants 0%-5.0%, including water-soluble and oil-soluble antioxidants. Water-soluble antioxidants are selected from one or more of ascorbic acid, sodium ascorbate, calcium ascorbate, and potassium ascorbate; oil-soluble antioxidants are selected from one or more of mixed tocopherol concentrate, ascorbate palmitate, tea polyphenols, and rosemary extract. Stabilizer 0%-5.0%, the stabilizer is selected from one or more of sodium citrate, potassium citrate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate.

[0022] like Figure 1 As shown, this invention provides a method for preparing vegetarian vegetable fat powder using starch sugar as a carrier, comprising the following steps: S1. Preparation of the water phase of the wall material: Keep the water in the water phase tank between 50℃ and 70℃, add 10%-90% starch sugar, 0%-5.0% water-soluble antioxidant and 0%-5.0% stabilizer to the water phase tank, stir evenly, keep warm for later use, and the water phase of the wall material is obtained. S2. Preparation of core material oil phase: Add 10%-50% vegetable oil to the oil phase tank, heat to 50℃-60℃, add 0%-5% emulsifier, add 0%-5% oil-soluble antioxidant, stir evenly, keep warm for later use, and the core material oil phase is obtained. S3. Water-oil two-phase mixing: Add the oil phase of the core material to the water phase of the wall material, stir for 10-15 minutes to mix evenly, and a mixed emulsion is obtained; S4. Shear emulsification: The mixed emulsion obtained in S3 is subjected to high-speed shearing to obtain a homogeneous emulsion; S5. Homogenization: The homogeneous emulsion obtained in S4 is homogenized 2-3 times to obtain a homogenized liquid; S6. Pasteurization: Temperature 90-95℃, sterilization for about 30 seconds; S7. Spray drying: The homogenized liquid sterilized in S6 is pumped into a spray drying tower for drying. The inlet air temperature of the spray drying tower is 160℃-180℃ and the outlet air temperature is 60℃-80℃. A powdered product is obtained and passed through a 20-mesh sieve to obtain a vegetarian vegetable fat powder product with starch sugar as the carrier.

[0023] Example 1: S1. Preparation of the aqueous phase of the wall material: Keep the water in the aqueous phase tank at 65°C, add 71.65% glucose syrup, 5% crystalline fructose, 0.2% calcium ascorbate and 0.5% sodium tripolyphosphate to the aqueous phase tank, stir evenly, keep warm for later use, and the aqueous phase of the wall material is obtained. S2. Preparation of core material oil phase: Add 20% sunflower seed oil to the oil phase tank, heat to 60℃, add 0.5% mono- and diglyceride fatty acid esters, 0.2% sodium stearoyl lactylate, and 2% citrate fatty acid esters, stir evenly, keep warm for later use, and the core material oil phase is obtained. S3. Water-oil two-phase mixing: Add the oil phase of the core material to the water phase of the wall material, stir for 10-15 minutes to mix evenly, and a mixed emulsion is obtained; S4. Shear emulsification: The mixed emulsion obtained in S3 is sheared at a high speed of 8000 r / min for 5-10 minutes to form a homogeneous emulsion; S5. Homogenization: The homogeneous emulsion obtained in S4 is homogenized twice at a pressure of 35 MPa to obtain a homogenized liquid. The homogenized liquid is sampled and stored for subsequent testing. S6. Pasteurization: Temperature 90℃, sterilization for about 30 seconds; S7. Spray drying: The sterilized homogenized liquid from S6 is pumped into a spray drying tower for drying to obtain a powdered product. After passing through a 20-mesh sieve, a vegetarian vegetable fat powder product with starch sugar as the carrier is obtained.

[0024] Example 2: S1. Preparation of the aqueous phase of the wall material: Keep the water in the aqueous phase tank at about 60°C, add 67.45% glucose syrup, 0.3% sodium ascorbate and 0.5% potassium citrate to the aqueous phase tank, stir evenly, keep warm for later use, and the aqueous phase of the wall material is obtained. S2. Preparation of core material oil phase: Add 11% coconut oil, 10% low erucic acid rapeseed oil and 9% sunflower seed oil to the oil phase tank, heat to 60℃, add 0.5% mono- and diglycerides of fatty acids, add 1% citric acid fatty acid glycerides, add 0.2% mixed tocopherol concentrate, stir evenly, keep warm for later use, and the core material oil phase is obtained. S3. Water-oil two-phase mixing: Add the oil phase of the core material to the water phase of the wall material, stir for 10-15 minutes to mix evenly, and a mixed emulsion is obtained; S4. Shear emulsification: The mixed emulsion prepared in S3 is sheared at high speed of 8000 r / min for 5-10 minutes; S5. Homogenization: The homogeneous emulsion obtained in S4 is homogenized twice at a pressure of 35 MPa to obtain a homogenized liquid. The homogenized liquid is sampled and stored for subsequent testing. S6. Pasteurization: Temperature 90℃, sterilization for about 30 seconds; S7. Spray drying: The sterilized homogenized liquid from S6 is pumped into a spray drying tower for drying to obtain a powdered product. After passing through a 20-mesh sieve, a vegetarian vegetable fat powder product with starch sugar as the carrier is obtained.

[0025] Example 3: S1. Preparation of the aqueous phase of the wall material: Keep the water in the aqueous phase tank at 60°C, add 29.75% glucose syrup, 27% maltodextrin, 0.35% sodium ascorbate and 0.5% dipotassium hydrogen phosphate to the aqueous phase tank, stir evenly, keep warm for later use, and the aqueous phase of the wall material is obtained. S2. Preparation of core material oil phase: Add 13% soybean oil, 10% low erucic acid rapeseed oil, 9% palm oil, and 8% medium-chain triglycerides to an oil phase tank, heat to 60℃, add 0.1% sodium stearoyl lactylate, 0.8% mono- and diglycerides of fatty acids, 1.2% citric acid fatty acid glycerides, and 0.3% mixed tocopherol concentrate, stir evenly, keep warm for later use, and the core material oil phase is obtained; S3. Water-oil two-phase mixing: Add the oil phase of the core material to the water phase of the wall material, stir for 10-15 minutes to mix evenly, and a mixed emulsion is obtained; S4. Shear emulsification: The mixed emulsion obtained in S3 is sheared at high speed of 8000 r / min for 5-10 minutes to form a homogeneous emulsion; S5. Homogenization: The homogeneous emulsion obtained in S4 is homogenized twice at a pressure of 35 MPa to obtain a homogenized liquid. The homogenized liquid is sampled and stored for subsequent testing. S6. Pasteurization: Temperature 90℃, sterilization for about 30 seconds; S7. Spray drying: The sterilized homogenized liquid from S6 is pumped into a spray drying tower for drying to obtain a powdered product. After passing through a 20-mesh sieve, a vegetarian vegetable fat powder product with starch sugar as the carrier is obtained.

[0026] Example 4: S1. Preparation of the aqueous phase of the wall material: Keep the water in the aqueous phase tank at 60°C, add 22% maltodextrin, 14.35% glucose syrup, 10% glucose, 0.45% sodium ascorbate and 0.5% sodium citrate to the aqueous phase tank, stir evenly, keep warm for later use, and the aqueous phase of the wall material is obtained. S2. Preparation of core material oil phase: Add 16% medium-chain triglycerides, 16% coconut oil, 10% palm oil, and 8% linseed oil to the oil phase tank, heat to 60℃, add 0.8% mono- and diglycerides of fatty acids, 1.5% citric acid fatty acid glycerides, and 0.4% mixed tocopherol concentrate, stir evenly, keep warm for later use, and the core material oil phase is obtained. S3. Water-oil two-phase mixing: Add the oil phase of the core material to the water phase of the wall material, stir for 10-15 minutes to mix evenly, and a mixed emulsion is obtained; S4. Shear emulsification: The mixed emulsion obtained in S3 is sheared at high speed of 8000 r / min for 5-10 minutes to form a homogeneous emulsion; S5. Homogenization: The homogeneous emulsion obtained in S4 is homogenized twice at a pressure of 35 MPa to obtain a homogenized liquid. The homogenized liquid is sampled and stored for subsequent testing. S6. Pasteurization: Temperature 90℃, sterilization for about 30 seconds; S7. Spray drying: The sterilized homogenized liquid from S6 is pumped into a spray drying tower for drying to obtain a powdered product. After passing through a 20-mesh sieve, a vegetarian vegetable fat powder product with starch sugar as the carrier is obtained.

[0027] like Figure 2-9 As shown, the particle size of the homogenized liquid sampled and retained in Examples 1-4 was observed under a microscope, and the particle size distribution of the homogenized liquid was detected.

[0028] The vegetarian vegetable fat powder products obtained in Examples 1-4 were tested. The test items included total fat, surface oil, and the stratification of the homogenized liquid after 12 hours. The test results are shown in Table 1.

[0029] Table 1. Raw material ratios and test results for Examples 1-4 Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A vegetarian vegetable fat powder using starch sugar as a carrier, characterized in that, The vegetarian vegetable fat powder comprises the following components by weight percentage: starch sugar 10%-90%, vegetable oil 10%-50%, oil-soluble emulsifier 0%-5.0%, antioxidant 0%-5.0%, and stabilizer 0%-5.0%.

2. The vegetarian vegetable fat powder with starch sugar as a carrier according to claim 1, characterized in that, The starch sugar is selected from one or more of edible glucose, glucose syrup, maltodextrin, crystalline fructose, and solid fructose.

3. The vegetarian vegetable fat powder with starch sugar as a carrier according to claim 1, characterized in that, The vegetable oil is selected from one or more of the following: soybean oil, corn oil, rapeseed oil, sunflower seed oil, peanut oil, sesame oil, flaxseed oil, perilla seed oil, coconut oil, medium-chain triglycerides, palm oil, conjugated linoleic acid glycerides, medium- and long-chain fatty acid edible oils, diglyceride oils, high-oleic sunflower seed oil, hemp seed oil, olive oil, camellia oil, wheat germ oil, walnut oil, pumpkin seed oil, grape seed oil, and rice bran oil.

4. The vegetarian vegetable fat powder with starch sugar as a carrier according to claim 1, characterized in that, The oil-soluble emulsifier is selected from one or more of the following: phospholipids, mono- and diglycerides of fatty acids, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid mono- and diglycerides, citric acid fatty acid glycerides, and sucrose fatty acid esters.

5. A vegetarian vegetable fat powder with starch sugar as a carrier according to claim 1, characterized in that, The antioxidants include water-soluble antioxidants and oil-soluble antioxidants.

6. A vegetarian vegetable fat powder with starch sugar as a carrier according to claim 5, characterized in that, The water-soluble antioxidant is selected from one or more of ascorbic acid, sodium ascorbate, calcium ascorbate, and potassium ascorbate.

7. A vegetarian vegetable fat powder with starch sugar as a carrier according to claim 5, characterized in that, The oil-soluble antioxidant is selected from one or more of the following: mixed tocopherol concentrate, ascorbate palmitate, tea polyphenols, and rosemary extract.

8. A vegetarian vegetable fat powder with starch sugar as a carrier according to claim 1, characterized in that, The stabilizer is selected from one or more of sodium citrate, potassium citrate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate.

9. A method for preparing vegetarian vegetable fat powder using starch sugar as a carrier, characterized in that, Includes the following steps: S1. Preparation of the water phase of the wall material: Keep the water in the water phase tank between 50℃ and 70℃, add 10%-90% starch sugar, 0%-5.0% water-soluble antioxidant and 0%-5.0% stabilizer to the water phase tank, stir evenly, keep warm for later use, and the water phase of the wall material is obtained. S2. Preparation of core material oil phase: Add 10%-50% vegetable oil to the oil phase tank, heat to 50℃-60℃, add 0%-5% emulsifier, add 0%-5% oil-soluble antioxidant, stir evenly, keep warm for later use, and the core material oil phase is obtained. S3. Water-oil two-phase mixing: Add the oil phase of the core material to the water phase of the wall material, stir for 10-15 minutes to mix evenly, and a mixed emulsion is obtained; S4. Shear emulsification: The mixed emulsion obtained in S3 is subjected to high-speed shearing to obtain a homogeneous emulsion; S5. Homogenization: The homogeneous emulsion obtained in S4 is homogenized 2-3 times to obtain a homogenized liquid; S6. Pasteurization; S7. Spray drying: The sterilized homogenized liquid from S6 is pumped into a spray drying tower for drying to obtain a powdered product. After sieving, a vegetarian vegetable fat powder with starch sugar as the carrier is obtained.

10. The method for preparing vegetarian vegetable fat powder with starch sugar as a carrier according to claim 9, characterized in that, The inlet air temperature of the spray drying tower is 160℃-180℃, and the outlet air temperature is 60℃-80℃.

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