A non-dairy creamer for ice cream ingredients and a method of preparing the same

Abstract

The application relates to the technical field of food additives, and particularly discloses a plant fat powder for ice cream ingredients and a preparation method thereof. Components of the plant fat powder include hydrogenated vegetable oil, a water-soluble sugar base, casein, microcrystalline cellulose, a composite emulsifier, a phosphate buffer, a seaweed polysaccharide-modified starch co-treatment composite stabilizer and astaxanthin-cyclodextrin composite powder. The co-treatment composite stabilizer is prepared by mixing, homogenizing and co-drying seaweed polysaccharide and modified starch after being respectively hydrated; and the composite powder is prepared by mixing marine astaxanthin dispersion liquid and gamma-cyclodextrin aqueous solution, removing solvent and drying. The two kinds of powders cooperate with each other, which is beneficial to reducing uneven distribution of local components in the rehydration and freezing processes, and maintaining the organization stability and color uniformity of the ice cream.

Description

Technical Field

[0001] This application relates to the field of food additives technology, specifically to a non-dairy creamer for use in ice cream toppings and its preparation method. Background Technology

[0002] As food processing moves towards standardized ingredients and stable quality, food additive technology involves various materials that regulate the state of raw materials, product texture, and storage quality. Among these, emulsifying, stabilizing, and carrier ingredients play a crucial role in the frozen beverage industry. Ice cream undergoes continuous changes in the aqueous phase, oil crystallization, air incorporation, and ice crystal formation during the dissolution, mixing, homogenization, aging, freezing, and hardening processes. The rapid and uniform dispersion of raw materials significantly impacts the subsequent emulsion state. Non-dairy creamer can pre-form oils, proteins, and emulsion stabilizing components into easily measurable powders. When added to the ice cream base, the powder needs to be wetted and rehydrated within a limited stirring time, while simultaneously maintaining a relatively uniform distribution of oils and water phases. This provides suitable conditions for bubble retention and texture formation during the freezing process.

[0003] In recent years, ice cream creamer has often been made primarily of hydrogenated vegetable oil and sugary materials, using casein salts, cellulose stabilizers, emulsifiers, and buffer salts with emulsifying or stabilizing effects. The process involves dispersion, emulsification, homogenization, and spray drying. To slow the growth of ice crystals during temperature fluctuations, seaweed polysaccharides or modified starches are sometimes added. To impart color and nutritional characteristics, fat-soluble substances such as carotenoids may also be added. However, direct dry mixing of polysaccharides and starch can lead to localized agglomerations that are difficult to dissipate due to differences in hydration rates. Similarly, fat-soluble pigments, when directly added to the powder, are prone to distribution fluctuations during rehydration, heat treatment, and storage. When stabilizing components are only present through conventional powder mixing, the localized concentration differences formed in the initial rehydration stage can persist into subsequent emulsification and freezing processes. Furthermore, when pigments lack a suitable carrier, their distribution fluctuations and heat losses in the rehydration solution may increase.

[0004] Regarding the aforementioned technologies, the inventors believe that while existing non-dairy creamer powders facilitate the introduction of ice cream ingredients and oils, the dispersion of stable components and fat-soluble pigments is easily affected by the rehydration sequence and temperature fluctuations. When the powder cannot be uniformly hydrated, localized agglomeration will persist into the freezing stage, thus affecting the texture stability and color uniformity of the ice cream. Summary of the Invention

[0005] In related technologies, non-dairy creamer is prone to uneven distribution of components during rehydration and freezing. To improve this problem, this application provides a non-dairy creamer for ice cream ingredients and its preparation method.

[0006] In a first aspect, this application provides a non-dairy creamer for use in ice cream toppings, employing the following technical solution: A non-dairy creamer for ice cream toppings comprises, by dry weight percentage: 26-30% hydrogenated vegetable oil, 10-12% seaweed polysaccharide-modified starch co-treated composite stabilizer, 3-5% astaxanthin-cyclodextrin composite powder, 5-7% caseinate, 1.5-2.0% microcrystalline cellulose, 0.8-1.2% hydrophilic sugar ester emulsifier, 0.5-0.8% glycerol fatty acid ester emulsifier, 0.8-1.2% phospholipid emulsifier, and 0.3- 0.5%, with the remainder supplemented to 100% by water-soluble sugar base material; the seaweed polysaccharide-modified starch co-treated composite stabilizer is prepared by hydrating edible seaweed polysaccharide and hydroxypropyl distarch phosphate separately, followed by mixing, homogenization, and co-drying; the astaxanthin-cyclodextrin composite powder is prepared by preparing astaxanthin dispersion and γ-cyclodextrin aqueous solution from marine-derived astaxanthin and γ-cyclodextrin respectively, followed by mixing, stirring, removal of organic solvents, and drying; the water-soluble sugar base material includes glucose syrup solids.

[0007] By adopting the above technical solution, this application sets up a base system for non-dairy creamer in the same formulation, consisting of hydrogenated vegetable oil, water-soluble sugar base material, casein acid salt, microcrystalline cellulose, composite emulsifier, and phosphate buffer. Simultaneously, a seaweed polysaccharide-modified starch co-treated composite stabilizer and astaxanthin-cyclodextrin composite powder are added to this base system. The hydrogenated vegetable oil constitutes the fatty phase of the non-dairy creamer. The casein acid salt works in conjunction with hydrophilic sugar ester emulsifiers, glycerol fatty acid ester emulsifiers, and phospholipid emulsifiers to facilitate the dispersion of the oil in the aqueous phase after shear emulsification and homogenization. The water-soluble sugar base material provides a solid matrix for the spray-dried powder. Microcrystalline cellulose participates in regulating the aqueous phase state after rehydration, and the phosphate buffer participates in maintaining the acid-base environment of the rehydrated aqueous phase. In the seaweed polysaccharide-modified starch co-treated composite stabilizer, edible seaweed-derived polysaccharides and hydroxypropyl distarch phosphate are hydrated separately before being mixed, homogenized, and co-dried. This reduces the possibility of local agglomeration of the two types of stabilizers due to different hydration rates and ensures that both stabilizers enter the rehydrated system more uniformly. The astaxanthin-cyclodextrin composite powder is prepared by co-treating and drying a marine-derived astaxanthin dispersion and a γ-cyclodextrin aqueous solution, which helps reduce local enrichment of astaxanthin in the powder and rehydrated system. The above-mentioned basic emulsification system and rehydrated stabilization system form a synergistic relationship, and the astaxanthin dispersion system also forms a continuous interaction with the above two systems. The combined effect of these three systems helps reduce the persistence of local component distribution differences formed during the rehydration stage during subsequent emulsification, freezing, and temperature fluctuations. This balances the effects of complete dispersion time, rehydrated emulsion particle size, ice crystal growth, melting state, and astaxanthin retention and distribution uniformity, thereby improving the texture stability and color uniformity of ice cream.

[0008] Preferably, the seaweed polysaccharide-modified starch co-treated composite stabilizer is prepared according to the following steps: (1) Add edible seaweed polysaccharide to water for hydration to obtain seaweed polysaccharide hydration solution; add hydroxypropyl distarch phosphate to water for hydration to obtain modified starch hydration solution; (2) The seaweed polysaccharide hydration solution obtained in step (1) is mixed with the modified starch hydration solution and dispersed under high shear to obtain a mixed slurry; (3) The mixed slurry obtained in step (2) is homogenized and co-dried in sequence to obtain the seaweed polysaccharide-modified starch co-treated composite stabilizer.

[0009] In some embodiments, edible seaweed polysaccharides are added to water to prepare a seaweed polysaccharide hydration solution with a mass fraction of 1.0-2.0%; hydroxypropyl distarch phosphate is added to water to prepare a modified starch hydration solution with a solid content of 20-25%. After mixing the two hydration solutions, the total solid content of the mixed slurry is adjusted to 18-22% using purified water, and the mixed slurry is maintained at 55-65°C. The apparent viscosity of the mixed slurry measured at 60°C and 60 r / min is 300-1500 mPa·s; further, the total solid content of the mixed slurry is 20.0%.

[0010] By adopting the above technical solution, this application further defines the formation sequence of the co-processed composite stabilizer. The two types of raw materials are first hydrated separately, and then subjected to high shear, homogenization and co-drying in sequence. Compared with direct dry-mixed powders with the same dry basis composition, this processing route is beneficial to shorten the complete dispersion time of the vegetable oil powder and reduce the D90 of the oil droplets in the rehydration emulsion, thereby improving the rehydration stability of the vegetable oil powder.

[0011] Preferably, in step (1) of the method for preparing the seaweed polysaccharide-modified starch co-treated composite stabilizer, the edible seaweed-derived polysaccharide is at least one of κ-carrageenan and ι-carrageenan.

[0012] By adopting the above technical solution, this application further defines the specific types of polysaccharides derived from edible seaweed. Different types of carrageenan-based creamer exhibit different results in terms of complete dispersion time, ice crystal growth rate, and 30-minute melting rate. When κ-carrageenan and ι-carrageenan are used in combination, both rehydration dispersion and ice crystal control after temperature fluctuations can be achieved under the current formulation. This provides a basis for selecting the specific type of polysaccharide derived from edible seaweed based on the target texture state and helps maintain the texture stability of ice cream after temperature fluctuations.

[0013] Preferably, in step (1) of the method for preparing the seaweed polysaccharide-modified starch co-treated composite stabilizer, the hydroxypropyl distarch phosphate is at least one of waxy corn-derived hydroxypropyl distarch phosphate, cassava-derived hydroxypropyl distarch phosphate, and potato-derived hydroxypropyl distarch phosphate.

[0014] By adopting the above technical solution, this application further limits the source of hydroxypropyl distarch phosphate. After homogenization and co-drying of materials from different sources in a given carrageenan system, the resulting vegetable oil powder exhibits different results in terms of complete dispersion time, oil droplet D90, and 30-minute melting rate. Therefore, the specific source can be selected according to the target rehydration performance and melting state.

[0015] Preferably, in step (1) of the method for preparing the seaweed polysaccharide-modified starch co-treated composite stabilizer, the edible seaweed-derived polysaccharide accounts for 0.5-2.0% of the dry basis mass of the seaweed polysaccharide-modified starch co-treated composite stabilizer.

[0016] By adopting the above technical solution, this application further limits the dry basis ratio of edible seaweed-derived polysaccharides in the seaweed polysaccharide-modified starch co-treated composite stabilizer. When this ratio is between 0.5% and 2.0%, the relative amounts of seaweed polysaccharides and modified starch in the composite stabilizer change accordingly, which is beneficial for adjusting the rehydration properties of non-dairy creamer and the texture stability of ice cream after temperature fluctuations.

[0017] In some embodiments, based on the dry weight of the astaxanthin-cyclodextrin complex powder, the standardized powder of marine-derived astaxanthin accounts for 8-12%, γ-cyclodextrin accounts for 88-92%, and effective astaxanthin accounts for 0.8-1.2%; further, the standardized powder of marine-derived astaxanthin accounts for 10.0%, γ-cyclodextrin accounts for 90.0%, and effective astaxanthin accounts for 1.0%.

[0018] Preferably, the astaxanthin-cyclodextrin composite powder is prepared according to the following steps: (1) Marine-derived astaxanthin was dispersed in a food-grade water-miscible organic solvent to obtain an astaxanthin dispersion. (2) Dissolve γ-cyclodextrin in water to obtain an aqueous solution of γ-cyclodextrin; (3) Mix the astaxanthin dispersion obtained in step (1) with the γ-cyclodextrin aqueous solution obtained in step (2), stir, remove the organic solvent and dry to obtain astaxanthin-cyclodextrin composite powder.

[0019] In some embodiments, the astaxanthin dispersion is mixed with an aqueous solution of γ-cyclodextrin, and then ethanol is removed under reduced pressure at 45±2°C and a gauge pressure of -0.085 to -0.095 MPa until the ethanol mass fraction, as measured by gas chromatography, is no higher than 0.5%; further, the ethanol mass fraction is no higher than 0.2%. After solvent removal, the total solids content of the solution is adjusted to 18-22% using purified water, and then spray-dried; further, the total solids content of the solution is 20.0%.

[0020] By adopting the above technical solution, this application further defines the formation process of astaxanthin-cyclodextrin complex powder. Marine-derived astaxanthin first forms a dispersion, while γ-cyclodextrin forms an aqueous solution. The two liquids then undergo mixing, solvent removal, and drying. Compared with directly physically mixed powders of the same composition, this treatment method is beneficial for improving the astaxanthin retention rate after processing and storage, and reducing content fluctuations between different sampling locations, thereby improving the color stability of non-dairy creamer and ice cream.

[0021] Preferably, in step (1) of the method for preparing the astaxanthin-cyclodextrin complex powder, the marine-derived astaxanthin is at least one of krill-derived astaxanthin, shrimp shell-derived astaxanthin, and crab shell-derived astaxanthin.

[0022] By adopting the above technical solution, this application further defines the specific source of marine astaxanthin. Astaxanthin from different sources, when prepared using the same effective content, the same standardized carrier, and the same composite powder preparation conditions, can all enter the processing route of the vegetable fat powder, and comparable results can be obtained in terms of astaxanthin retention rate, sampling location CV, and overall color difference. This ensures that different marine-derived raw materials have a unified feeding and processing standard, and is beneficial for maintaining the color stability of products made from raw materials from different sources.

[0023] Preferably, the water-soluble sugar base material further includes dextrin-type sugar materials, wherein the dextrin-type sugar materials account for 15-25% of the mass of the water-soluble sugar base material.

[0024] By adopting the above technical solution, this application further adds dextrin-type saccharin material to the glucose syrup solids. When the dextrin-type saccharin material accounts for 15-25% of the water-soluble saccharin base, the agglomeration rate, complete dispersion time, and astaxanthin sampling position CV of the powder can be adjusted, thereby forming different performance combinations between storage state and rehydration performance.

[0025] Preferably, the dextrin-type saccharin material is maltodextrin with a DE value of 10-15.

[0026] By adopting the above technical solution, this application further limits the dextrin-type saccharide material to maltodextrin with a DE value of 10-15. When the DE value is changed within this range, the complete dispersion time and agglomeration rate of the non-dairy creamer show different changes, thus enabling the formation of different performance combinations of side rehydration rate or powder storage state.

[0027] Secondly, this application provides a method for preparing non-dairy creamer for ice cream ingredients, using the following technical solution: A method for preparing non-dairy creamer for ice cream toppings according to any one of the above, characterized in that it includes the following steps: (1) Disperse water-soluble sugar base material, seaweed polysaccharide-modified starch co-treated composite stabilizer, astaxanthin-cyclodextrin composite powder, caseinate, microcrystalline cellulose, hydrophilic sugar ester emulsifier and phosphate buffer in water to obtain an aqueous phase; (2) Melt hydrogenated vegetable oil and disperse glycerol fatty acid ester emulsifiers and phospholipid emulsifiers in the melted hydrogenated vegetable oil to obtain an oil phase; (3) Add the oil phase obtained in step (2) to the aqueous phase obtained in step (1) for shear emulsification, and then homogenize the emulsion obtained by shear emulsification to obtain a homogenized liquid. (4) The homogenized liquid obtained in step (3) is spray-dried, fluidized bed cooled and sieved in sequence to obtain non-dairy creamer for ice cream ingredients.

[0028] By adopting the above technical solution, this application provides a preparation method that is compatible with the composition of the non-dairy creamer. The water-soluble and oil-soluble components are respectively prepared into an aqueous phase and an oil phase, and then sheared, emulsified, and homogenized to form a homogeneous liquid suitable for spray drying. The spray-dried powder is then cooled in a fluidized bed and sieved to obtain non-dairy creamer that is easy to measure, store, and rehydrate, allowing the two self-made components to be included in the subsequent ice cream ingredient process along with other components of the non-dairy creamer. This route maintains the consistency of the source and addition stage of each component, while also helping to maintain the stability of the non-dairy creamer preparation process.

[0029] In summary, this application has the following beneficial effects: 1. This application incorporates both a seaweed polysaccharide-modified starch co-treated composite stabilizer and an astaxanthin-cyclodextrin composite powder into the basic emulsification system of non-dairy creamer. The basic emulsification system allows oils and water-soluble components to enter the same liquid. The former powder improves the hydration uniformity of the stabilizing components, while the latter powder reduces localized accumulation of astaxanthin. The three components work synergistically to minimize persistent differences in local component distribution during emulsification and freezing, thereby improving the texture stability and color uniformity of ice cream.

[0030] 2. After hydration, homogenization and co-drying of edible seaweed polysaccharides and hydroxypropyl distarch phosphate, compared with direct dry-mixed powder of the same composition, the complete dispersion time can be shortened and the 30-minute melting rate of ice cream can be reduced, thereby improving melting stability.

[0031] 3. When dextrin-type sugar materials are added to water-soluble sugar base materials in a limited proportion, the agglomeration rate, complete dispersion time, and astaxanthin sampling position CV can be adjusted, so that the powder can obtain different combinations of storage and rehydration properties. Detailed Implementation

[0032] The present application will be further described below with reference to preparation examples, embodiments, and comparative examples. The raw materials used were selected according to the following quality specifications; unless otherwise specified, all percentages are dry basis mass percentages, and the amount of liquid added is based on the actual mass.

[0033] The hydroxypropyl distarch phosphate used in this application has a hydroxypropyl content of 3.0%-6.0%, a phosphorus content (calculated as phosphorus) not exceeding 0.14%, and a moisture content not exceeding 14%. Its 5% dry basis aqueous dispersion has an apparent viscosity of 800-1200 mPa·s measured at 25℃ and 60 r / min. Materials from different plant sources are selected within the above specifications. γ-Cyclodextrin meets the requirements of GB1886.353-2021, with a dry basis content of not less than 98.0%, a moisture content not exceeding 11.0%, and a residue on ignition not exceeding 0.1%. Astaxanthin from salmon, krill, shrimp shells, and crab shells uses commercially available food-grade standardized powder, or food-grade standardized powder processed according to uniform specifications by a contractor with food raw material processing capabilities. All powders use glucose syrup solids as a standardized carrier, with an effective astaxanthin content of 10.0%, a moisture content not exceeding 5.0%, and are free of carrier oil.

[0034] Standardized astaxanthin powders from all sources use the same specifications and standardized carriers. The effective astaxanthin content is confirmed by supplier inspection reports or high-performance liquid chromatography (HPLC), while UV-Vis spectrophotometry is used for rapid verification of production batches. The manufacturer or contract processor, product name or internal material code, source species, free or esterified form, standardized carrier, moisture content, batch number, and inspection report for each batch of raw materials are all recorded.

[0035] The hydrogenated palm kernel oil has a sliding melting point of 32-36℃ and a moisture content not exceeding 0.10%. The moisture content of food-grade sodium alginate, κ-carrageenan, and ι-carrageenan is not exceeding 15%, with a 1% aqueous solution of sodium alginate having a viscosity of 300-500 mPa·s at 25℃. The sodium caseinate has a protein dry basis content of not less than 90% and a moisture content of not more than 6%; the median particle size of food-grade microcrystalline cellulose is 30-80 μm. The HLB value of sucrose stearate is 11-16; the mass content of monoglycerides in mono- and diglycerides is not less than 40%; the acetone-insoluble content of defatted soybean lecithin is not less than 95%; and the purity of dipotassium hydrogen phosphate is not less than 98%. The DE value of glucose syrup solids is 38-42, and the moisture content is not more than 6%; maltodextrin uses the DE values ​​specified in the corresponding examples, with a moisture content not exceeding 6%. The volume fraction of food-grade ethanol is not less than 95%, and the water used in preparation is purified water that meets food processing requirements.

[0036] The ethanol content in the feed solution was determined by headspace gas chromatography and expressed as a percentage of the total mass of the feed solution to be spray-dried. Light-protected operation was conducted during vacuum desolventizing and spray drying, and the feed solution tank was kept sealed. The spray drying equipment was grounded, protected against static electricity, and monitored for ethanol in the exhaust gas. When the ethanol mass fraction in the feed solution exceeded 0.5%, vacuum desolventizing continued, and the feed solution was not sent to the open-type hot air spray drying equipment.

[0037] Example of preparation of seaweed polysaccharide-modified starch co-treated composite stabilizer Preparation Example 1 This preparation example provides a seaweed polysaccharide-modified starch co-treated composite stabilizer, prepared according to the following method: (1) Take 0.30 kg of food-grade sodium alginate and add it to 29.70 kg of water at 70°C. Stir at 800 r / min for 40 min to obtain a seaweed polysaccharide hydration solution with a mass fraction of 1.0%. Take 99.70 kg of food-grade rice-derived hydroxypropyl distarch phosphate and add it to 370.30 kg of water at 60°C. Stir at 1000 r / min for 30 min to obtain a modified starch hydration solution.

[0038] (2) Add the seaweed polysaccharide hydration solution to the modified starch hydration solution to make the total dry weight of the mixed slurry 100.00 kg, the total weight 500.00 kg, and the total solids content 20.0%. Keep the mixed slurry at 60℃, measure the apparent viscosity at 60℃ and 60 r / min and keep it at 300-1500 mPa·s, then shear at 6000 r / min for 8 min, and then homogenize at 20 MPa primary pressure and 5 MPa secondary pressure to obtain the mixed slurry.

[0039] (3) The mixed slurry was spray-dried at an inlet air temperature of 170°C and an outlet air temperature of 85°C. After cooling to 30°C, it was passed through an 80-mesh sieve to obtain the seaweed polysaccharide-modified starch co-treated composite stabilizer of Preparation Example 1.

[0040] Preparation Examples 2-4 Referring to Table 1, the difference between Preparation Examples 2-4 is that, compared to Preparation Example 1, the edible seaweed-derived polysaccharides listed in Table 1 were used; in all examples, hydroxypropyl distarch phosphate was derived from rice; and in Preparation Example 4, the mass ratio of κ-carrageenan to ι-carrageenan was 1:1. Table 1 also lists the basic sodium alginate setup for Preparation Example 1.

[0041] Table 1. Types of seaweed polysaccharides prepared in Examples 1-4 Preparation Example 1 Sodium alginate Preparation Example 2 κ-carrageenan Preparation Example 3 ι-carrageenan Preparation Example 4 κ-carrageenan and ι-carrageenan in a 1:1 ratio Preparation Example 5 The difference between this preparation example and preparation example 4 is that the hydroxypropyl distarch phosphate uses waxy corn-derived material.

[0042] Preparation Examples 5-8 Referring to Table 2, the difference between Preparation Examples 5-8 is that, compared to Preparation Example 4, the hydroxypropyl distarch phosphate source listed in Table 2 was used; in all examples, the edible seaweed-derived polysaccharides were a 1:1 combination of κ-carrageenan and ι-carrageenan, while in Preparation Example 8, the mass ratio of the two modified starch sources was 1:1. Table 2 also lists the basic setup of the rice-derived modified starch in Preparation Example 4.

[0043] Table 2. Sources of hydroxypropyl distarch phosphate in Preparation Examples 4-8 Preparation Example 4 rice Preparation Example 5 Waxy corn Preparation Example 6 Cassava Preparation Example 7 potato Preparation Example 8 Waxy corn and cassava in a 1:1 ratio Preparation Example 9 The difference between this preparation example and Preparation Example 5 is that the total amount of κ-carrageenan and ι-carrageenan added is 0.50 kg, and their mass ratio is maintained at 1:1; the amount of waxy corn-derived hydroxypropyl distarch phosphate added is 99.50 kg. The mass fraction of the seaweed polysaccharide hydration solution is 1.0%, and the total solids content of the mixed slurry is 20.0% by adjusting the water content of the two hydration solutions.

[0044] Preparation Examples 9-13 Referring to Table 3, the differences between Preparation Examples 9-13 are that, compared to Preparation Example 5, the total feed amounts of κ-carrageenan and ι-carrageenan, the feed amount of waxy corn-derived hydroxypropyl distarch phosphate, and the water consumption of the two hydration solutions listed in Table 3 are used; in each example, the mass ratio of κ-carrageenan to ι-carrageenan is 1:1, the total dry basis feed amount is 100.00 kg, the total hydration water consumption is 400.00 kg, and the total solids content of the mixed slurry is 20.0%. Table 3 also lists the basic settings outside the 0.30% range for Preparation Example 5.

[0045] Table 3. Dry basis ratio of seaweed polysaccharides in Preparation Examples 5 and 9-13 Preparation Example 5 0.300 99.700 1.00 29.70 370.30 Preparation Example 9 0.500 99.500 1.00 49.50 350.50 Preparation Example 10 0.875 99.125 1.25 69.13 330.87 Preparation Example 11 1.250 98.750 1.50 82.08 317.92 Preparation Example 12 1.625 98.375 1.75 91.23 308.77 Preparation Example 13 2.000 98.000 2.00 98.00 302.00

[0046] Example of preparation of astaxanthin-cyclodextrin complex powder Preparation Example 14 This preparation example provides an astaxanthin-cyclodextrin complex powder, which is prepared according to the following method: (1) Take 1.00 kg of salmon-derived astaxanthin standardized powder with an effective astaxanthin content of 10.0%, add it to 5.00 kg of food-grade ethanol, and stir at 1000 r / min for 20 min under light-protected conditions to obtain astaxanthin dispersion.

[0047] (2) Take 9.00 kg of γ-cyclodextrin and add it to 40.00 kg of water. Stir at 600 r / min for 30 min at 45℃ to obtain an aqueous solution of γ-cyclodextrin.

[0048] (3) The astaxanthin dispersion was added to the γ-cyclodextrin aqueous solution at a rate of 0.20 kg / min and stirred at 800 r / min for 2 h at 45 °C. Then, the ethanol was removed under reduced pressure at 45 ± 2 °C and a gauge pressure of -0.085 to -0.095 MPa, and the ethanol content in the solution was determined by headspace gas chromatography until the ethanol mass fraction was not higher than 0.5%. After desolvation, purified water was added to adjust the total solids content of the solution to 20.0%, and then spray-dried at an inlet air temperature of 165 °C and an outlet air temperature of 80 °C to obtain the astaxanthin-cyclodextrin composite powder of Preparation Example 14.

[0049] Preparation Example 15 The difference between this preparation example and preparation example 14 is that 1.00 kg of standardized astaxanthin powder derived from krill with an effective astaxanthin content of 10.0% was used; the effective astaxanthin feed amount was kept at 0.10 kg, the γ-cyclodextrin feed amount was kept at 9.00 kg, and the total dry basis feed amount of the powder was kept at 10.00 kg.

[0050] Preparation Examples 15-18 Referring to Table 4, the differences between Preparation Examples 15-18 are that, compared to Preparation Example 14, the astaxanthin sources listed in Table 4 were used; the effective astaxanthin content of the standardized powder used in each example was 10.0%, the standardized carrier was glucose syrup solids, and the amount of standardized powder added was 1.00 kg. The amount of γ-cyclodextrin added in each example was 9.00 kg, the amount of effective astaxanthin added was 0.10 kg, and the total dry basis powder added was 10.00 kg. In Preparation Example 18, the two astaxanthin sources were mixed at a 1:1 ratio by mass of effective astaxanthin. Table 4 also lists the salmon source basic setup for Preparation Example 14.

[0051] Table 4. Astaxanthin sources in Preparation Examples 14-18 Preparation Example 14 Salmon source 1.00 Preparation Example 15 Krill source 1.00 Preparation Example 16 Shrimp shell source 1.00 Preparation Example 17 Crab shell source 1.00 Preparation Example 18 Krill source and shrimp shell source total 1.00 Example Example 1

[0052] This embodiment provides a non-dairy creamer for use in ice cream toppings. Based on 100 kg of dry raw materials, in Example 1, 26.00 kg of hydrogenated vegetable oil, 10.00 kg of seaweed polysaccharide-modified starch co-treated composite stabilizer, 3.00 kg of astaxanthin-cyclodextrin composite powder, 5.00 kg of casein acid salt, 1.50 kg of microcrystalline cellulose, 0.80 kg of hydrophilic sugar ester emulsifier, 0.50 kg of glycerol fatty acid ester emulsifier, 0.80 kg of phospholipid emulsifier, 0.30 kg of phosphate buffer, and 52.10 kg of water-soluble sugar base material were weighed sequentially.

[0053] Among the specific materials of the above-mentioned superposition components, hydrogenated vegetable oil is selected from hydrogenated palm kernel oil, seaweed polysaccharide-modified starch co-treated composite stabilizer is selected from the product of Preparation Example 1, astaxanthin-cyclodextrin composite powder is selected from the product of Preparation Example 14, caseinate is selected from sodium caseinate, microcrystalline cellulose is selected from food-grade microcrystalline cellulose, hydrophilic sugar ester emulsifier is selected from sucrose stearate, glycerol fatty acid ester emulsifier is selected from mono- and diglycerol fatty acid esters with glycerol monostearate as the main component, phospholipid emulsifier is selected from defatted soybean lecithin, phosphate buffer is selected from dipotassium hydrogen phosphate, and water-soluble sugar base material is selected from glucose syrup solids.

[0054] In Preparation Example 1, the edible seaweed-derived polysaccharide accounted for 0.30% of the dry weight of the seaweed polysaccharide-modified starch co-treated composite stabilizer; the water-soluble sugar base material in Example 1 was glucose syrup solids, which did not contain dextrin-type sugar materials.

[0055] This embodiment provides a method for preparing non-dairy creamer for ice cream toppings, including the following steps: (1) Add glucose syrup solids, two kinds of prepared powders, sodium caseinate, microcrystalline cellulose, sucrose stearate and dipotassium hydrogen phosphate to water, disperse at 3000 r / min for 10 min at 65℃, adjust the solid content of the liquid to 50%, and obtain the aqueous phase.

[0056] (2) Heat the hydrogenated palm kernel oil to 70°C to melt it, add mono- and diglyceride fatty acid esters and deoiled soybean lecithin, and stir at 1000 r / min for 10 min to obtain the oil phase.

[0057] (3) The oil phase is slowly added to the water phase, sheared and emulsified at 8000 r / min for 8 min, and then homogenized at 20 MPa primary pressure and 5 MPa secondary pressure to obtain a homogenized liquid.

[0058] (4) The homogenized liquid is spray-dried at an inlet air temperature of 175°C and an outlet air temperature of 85°C. The powder is cooled to 30°C by a fluidized bed and passed through an 80-mesh sieve to obtain vegetable fat powder for use as an ice cream ingredient.

[0059] Examples 1-5 Referring to Table 5, the difference between Examples 1-5 is that each dry basis raw material uses the point values ​​listed in Table 5, and Example 1 uses the method explicitly described above.

[0060] Table 5. Dry-based formulations of Examples 1-5 Example 1 26.00 10.00 3.00 5.00 1.50 0.80 0.50 0.80 0.30 52.10 Example 2 27.00 10.50 3.50 5.50 1.60 0.90 0.60 0.90 0.35 49.15 Example 3 28.00 11.00 4.00 6.00 1.75 1.00 0.65 1.00 0.40 46.20 Example 4 29.00 11.50 4.50 6.50 1.90 1.10 0.75 1.10 0.45 43.20 Example 5 30.00 12.00 5.00 7.00 2.00 1.20 0.80 1.20 0.50 40.30 Examples 6-17 Referring to Table 6, the difference between Example 3 and Examples 6-17 is that the preparation methods of the seaweed polysaccharide-modified starch co-treated composite stabilizer are different.

[0061] Table 6. Sources of co-treated composite stabilizers in Examples 3 and 6-17 Example 3 Preparation Example 1 Example 6 Preparation Example 2 Example 7 Preparation Example 3 Example 8 Preparation Example 4 Example 9 Preparation Example 5 Example 10 Preparation Example 6 Example 11 Preparation Example 7 Example 12 Preparation Example 8 Example 13 Preparation Example 9 Example 14 Preparation Example 10 Example 15 Preparation Example 11 Example 16 Preparation Example 12 Example 17 Preparation Example 13 Example 18

[0062] The difference between this embodiment and Example 15 is that the astaxanthin-cyclodextrin composite powder uses the product of Preparation Example 15, and the amount added is maintained at 4.00 kg; the water-soluble sugar base material is still glucose syrup solids, without dextrin-type sugar materials.

[0063] Examples 18-21 Referring to Table 7, the difference between Example 15 and Examples 18-21 is that the preparation methods of the astaxanthin-cyclodextrin complex powder are different.

[0064] Table 7. Astaxanthin sources in Examples 15 and 18-21 Example 15 Preparation Example 14 Example 18 Preparation Example 15 Example 19 Preparation Example 16 Example 20 Preparation Example 17 Example 21 Preparation Example 18 Example 22

[0065] The difference between this embodiment and Embodiment 18 is that the water-soluble sugar base material is composed of glucose syrup solids and dextrin-type sugar material. The dextrin-type sugar material is maltodextrin with a DE value of 18 and accounts for 15% of the mass of the water-soluble sugar base material.

[0066] Examples 22-26 Referring to Table 8, the difference between Examples 22-26 is that, compared to Example 18, maltodextrin with a DE value of 18 was used as the dextrin-type saccharide material, and its proportion of the water-soluble saccharide base material was as listed in Table 8, with the total amount of water-soluble saccharide base material remaining at 46.20 kg. Table 8 also lists the basic setup of Example 18, which does not contain dextrin-type saccharide materials.

[0067] Table 8. Proportions of dextrin-type saccharide materials in Examples 18 and 22-26 Example 18 0.0 Example 22 15.0 Example 23 17.5 Example 24 20.0 Example 25 22.5 Example 26 25.0 Example 27

[0068] The difference between this embodiment and embodiment 24 is that the dextrin-type saccharide material used is maltodextrin with a DE value of 10.

[0069] Examples 27-31 Referring to Table 9, the difference between Examples 27-31 is that, relative to Example 24, the maltodextrin is used with the DE values ​​listed in Table 9, and its proportion of the water-soluble sugar base material is maintained at 20.0%. Table 9 also lists the DE value 18 basic setting used in Example 24.

[0070] Table 9. DE values ​​of maltodextrin in Examples 24 and 27-31 Example 24 18.00 Example 27 10.00 Example 28 11.25 Example 29 12.50 Example 30 13.75 Example 31 15.00 Comparative Example 1 The difference between this comparative example and Example 3 is that neither of the two powders was added, and the missing 15.00 kg was made up by glucose syrup solids.

[0071] Comparative Example 2 The difference between this comparative example and Example 3 is that astaxanthin-cyclodextrin complex powder was not added, and the missing 4.00 kg was made up by glucose syrup solids.

[0072] Comparative Example 3 The difference between this comparative example and Example 3 is that the seaweed polysaccharide-modified starch co-treated composite stabilizer was not added, and the missing 11.00 kg was made up by glucose syrup solids.

[0073] Comparative Example 4 The difference between this comparative example and Example 3 is that 11.00 kg of co-treated composite stabilizer was replaced with a direct dry-mixed powder of edible seaweed-derived polysaccharide and hydroxypropyl distarch phosphate with the same dry basis composition.

[0074] Comparative Example 5 The difference between this comparative example and Example 3 is that the 4.00 kg astaxanthin-cyclodextrin complex powder of Preparation Example 14 was replaced with a physical mixture obtained by directly mixing 0.40 kg of standardized salmon-derived astaxanthin powder and 3.60 kg of γ-cyclodextrin from the same batch used in Preparation Example 14; the total amount of the physical mixture was 4.00 kg, containing 0.04 kg of effective astaxanthin and 0.36 kg of standardized carrier glucose syrup solids.

[0075] Performance testing methods Complete dispersion time of non-dairy creamer: Take 20.0 g of sample and add it to 180.0 g of deionized water at 25℃. Stir at 500 r / min. Start timing from the time the sample is added and stop timing when there are no visible powder clumps on the liquid surface and at the bottom of the cup. The result is expressed in seconds.

[0076] D90 of rehydrated emulsion oil droplets: Take another 20.0 g of sample and add it to 180.0 g of deionized water at 45±1℃. Stir at 500 r / min until completely dispersed. Let it stand at 45±1℃ for 10 min and then take the sample. Keep the temperature of the dispersion unit of the laser particle size analyzer at 45±1℃ and measure the oil droplet size when the cumulative volume distribution reaches 90%. The result is expressed in μm.

[0077] Ice cream sample preparation: Based on 100 kg of ice cream mix, weigh 8.00 kg of non-dairy creamer, 15.00 kg of sucrose, 8.00 kg of whole milk powder, and 69.00 kg of water, without adding any oils, emulsifiers, or stabilizers. Premix the non-dairy creamer, sucrose, and whole milk powder, then add them to water at 65℃. Sterilize at 1000 r / min for 30 min at 65℃; sterilize at 85℃ for 30 s, then homogenize under 15 MPa primary pressure and 3 MPa secondary pressure, cool to 4℃, and age for 4 h. Freeze using the same freezer until the discharge temperature is -5.5℃, harden at -35℃ until the sample center temperature does not exceed -18℃, and then store at -18℃ for 24 h before testing.

[0078] Overrun: Weigh the mixture before freezing (m0) and the ice cream after freezing (m1) in the same volume cup, and calculate the overrun / % = [(m0-m1) / m1] × 100. Each sample was measured in parallel three times.

[0079] Ice crystal growth rate: The sample after hardening for 24 h was recorded as the initial sample; another sample was successively held at -5℃ for 2 h and at -18℃ for 22 h, constituting one temperature cycle, for a total of three cycles. Samples with a thickness of approximately 0.2 mm were prepared on a cold stage at -10℃. At least 10 random fields of view were acquired using an optical microscope equipped with a cold stage at 200x magnification. At least 200 ice crystals were counted for each sample, and the average ice crystal size was calculated using image analysis software based on the equivalent circle diameter. The initial average size was recorded as d0, and the average size after three cycles was recorded as d3. The ice crystal growth rate was calculated as: ice crystal growth rate / % = [(d3-d0) / d0] × 100.

[0080] 30 min melting rate: Weigh 100.0 g of hardened sample and place it on a stainless steel mesh with a pore size of 2.0 mm. Place it at 25℃ without forced airflow for 30 min. Weigh the mass of the collected melt liquid m30. Calculate the melting rate % of 30 min as (m30 / 100.0)×100.

[0081] Astaxanthin content and retention rate: For samples containing astaxanthin in the formulation, take 0.50 g of powder, add 25 mL of a 1:1 mixture of acetone and ethanol, and extract by ultrasonication in the dark for 20 min. Centrifuge at 5000 r / min for 10 min and collect the supernatant. Repeat the extraction process on the residue until it is nearly colorless. Combine the supernatants and dilute to 100 mL. Prepare a standard series using food-grade astaxanthin standards, measure the absorbance at 474 nm and establish a standard curve. Calculate the astaxanthin content in the sample based on the dilution factor. The astaxanthin retention rate is calculated by multiplying the total amount of astaxanthin in the finished powder to the theoretically effective total amount of astaxanthin added in the corresponding batch by 100%.

[0082] Sampling location CV: Samples were taken from the top, middle and bottom of each batch of powder, and each location was measured three times in parallel, resulting in a total of 9 astaxanthin content results; the sampling location CV was obtained by dividing the sample standard deviation s of the 9 results by the arithmetic mean x̄ and multiplying by 100%.

[0083] Overall color difference: The initial ice cream sample was used as the reference sample, and the sample after three temperature cycles was used as the test sample. The CIE L*, a* and b* values ​​were measured using the same colorimeter under the conditions of D65 light source and 10° observation angle. Five positions were randomly measured for each sample, and the overall color difference was calculated according to ΔE=[(ΔL*)²+(Δa*)²+(Δb*)²]^(1 / 2).

[0084] Powder agglomeration rate and moisture content: Take 100.0 g of powder, place it at 25℃ and 75% relative humidity for 7 days, then pass it through a 20-mesh sieve. Weigh the amount of material remaining on the sieve, and calculate the agglomeration rate by multiplying the ratio of the amount of material remaining on the sieve to the sample mass before placement by 100%. The moisture content of the finished product is determined by drying at 105℃ under normal pressure to constant weight.

[0085] Table 10 Summary of Performance Results of Non-dairy Creamer and Ice Cream Example 1 72 1.80 78 18 26 Example 2 68 1.70 80 17 24 Example 3 62 1.50 84 14 21 Example 4 65 1.60 82 15 22 Example 5 70 1.80 79 17 25 Example 6 60 1.48 83 13 20 Example 7 61 1.52 85 15 22 Example 8 57 1.42 84 12 19 Example 9 55 1.38 84 11 19 Example 10 58 1.45 83 13 20 Example 11 63 1.55 81 16 21 Example 12 56 1.40 84 12 19 Example 13 60 1.44 83 14 21 Example 14 57 1.40 84 12 19 Example 15 54 1.35 85 10 17 Example 16 55 1.37 83 9 16 Example 17 58 1.43 79 8 15 Example 18 53 1.34 85 10 17 Example 19 55 1.39 84 11 18 Example 20 56 1.42 83 12 19 Example 21 54 1.36 85 10 17 Example 22 66 1.38 84 10 18 Example 23 62 1.35 85 9 17 Example 24 58 1.32 85 8 15 Example 25 60 1.34 84 9 16 Example 26 64 1.39 82 11 19 Example 27 64 1.34 84 9 16 Example 28 60 1.32 85 8 15 Example 29 58 1.31 85 8 15 Example 30 56 1.33 84 9 16 Example 31 54 1.37 82 11 18 Comparative Example 1 120 3.00 62 34 44 Comparative Example 2 76 1.80 81 16 23 Comparative Example 3 105 2.60 66 31 39 Comparative Example 4 91 2.20 72 25 33 Comparative Example 5 64 1.60 83 15 22 Table 11 Retention and distribution properties of astaxanthin-containing samples Example 1 1.80 79 8.4 3.2 Example 2 1.70 81 7.9 2.9 Example 3 1.50 84 6.8 2.5 Example 4 1.60 83 7.1 2.7 Example 5 1.80 80 7.8 3.0 Example 6 1.48 84 6.7 2.5 Example 7 1.52 82 7.2 2.8 Example 8 1.42 85 6.4 2.3 Example 9 1.38 86 6.2 2.2 Example 10 1.45 83 6.8 2.6 Example 11 1.55 81 7.5 3.0 Example 12 1.40 85 6.4 2.4 Example 13 1.44 82 7.0 2.7 Example 14 1.40 84 6.6 2.4 Example 15 1.35 86 5.9 2.1 Example 16 1.37 85 6.1 2.2 Example 17 1.43 81 7.1 2.9 Example 18 1.34 85 6.2 2.3 Example 19 1.39 82 7.0 2.8 Example 20 1.42 80 7.4 3.1 Example 21 1.36 84 6.6 2.5 Example 22 1.38 84 7.1 2.2 Example 23 1.35 86 6.7 2.0 Example 24 1.32 87 6.1 1.9 Example 25 1.34 86 6.3 2.0 Example 26 1.39 83 6.9 2.6 Example 27 1.34 84 6.2 2.2 Example 28 1.32 85 6.0 2.1 Example 29 1.31 86 6.1 2.2 Example 30 1.33 82 6.7 2.6 Example 31 1.37 80 7.2 3.0 Comparative Example 3 2.60 80 9.2 3.4 Comparative Example 4 2.20 82 8.4 3.1 Comparative Example 5 1.60 58 13.8 6.1 Table 12. Powder storage and rehydration properties of each vegetable fat powder sample. Example 1 5.4 72 3.7 Example 2 4.8 68 3.5 Example 3 4.1 62 3.3 Example 4 4.4 65 3.4 Example 5 5.0 70 3.6 Example 6 4.0 60 3.3 Example 7 4.3 61 3.4 Example 8 3.7 57 3.2 Example 9 3.6 55 3.2 Example 10 4.0 58 3.3 Example 11 4.6 63 3.6 Example 12 3.7 56 3.2 Example 13 4.2 60 3.4 Example 14 3.8 57 3.3 Example 15 3.3 54 3.1 Example 16 3.4 55 3.2 Example 17 3.9 58 3.4 Example 18 3.2 53 3.1 Example 19 3.6 55 3.2 Example 20 3.9 56 3.4 Example 21 3.4 54 3.2 Example 22 4.2 66 3.4 Example 23 3.8 62 3.3 Example 24 3.4 58 3.2 Example 25 3.5 60 3.2 Example 26 3.9 64 3.3 Example 27 3.2 64 3.1 Example 28 3.4 60 3.1 Example 29 3.3 58 3.2 Example 30 3.7 56 3.3 Example 31 4.1 54 3.5 Comparative Example 1 7.8 120 4.4 Comparative Example 2 5.1 76 3.7 Comparative Example 3 7.0 105 4.2 Comparative Example 4 6.3 91 4.0 Comparative Example 5 4.5 64 3.5 Results Analysis In Tables 10 and 11, the complete dispersion time of Examples 1-5 was 62-72 s, the oil droplet D90 was 1.50-1.80 μm, the expansion rate was 78%-84%, and the ice crystal growth rate was 14%-18%. Among Examples 1-5, Example 3 had a shorter complete dispersion time and a lower ice crystal growth rate. Compared with Example 3, Comparative Example 1, lacking both prepared powders, had a 58 s increase in complete dispersion time, a 1.50 μm increase in oil droplet D90, and a 20 percentage point increase in ice crystal growth rate. Comparative Examples 2 and 3, retaining only one prepared powder, showed some improvements in certain indicators, but their overall performance did not reach the level of Example 3. The results of this group of comparisons indicate that the co-treated composite stabilizer mainly corresponds to the hydration state of the stabilized components, and the astaxanthin-cyclodextrin composite powder mainly corresponds to the distribution state of astaxanthin; Example 3, containing both powders, achieved a comprehensive performance that could not be achieved when only one powder was retained. Comparative Example 4, using the same composition for direct dry mixing, showed an increase in complete dispersion time of 29 s and an increase in ice crystal growth rate of 11 percentage points, indicating that co-treatment after separate hydration is beneficial for improving rehydration uniformity. Comparative Example 5, keeping the salmon source, effective astaxanthin content, standardized carrier, γ-cyclodextrin dosage, and total amount of physically mixed powder unchanged, only changed co-treatment and drying to direct physical mixing; its astaxanthin retention rate decreased from 84% to 58%, and the CV of sampling location increased from 6.8% to 13.8%, indicating that co-treatment and drying is beneficial for retaining astaxanthin, and this treatment method can also reduce the content fluctuation between different sampling locations.

[0086] Examples 6-8 employed co-treated composite stabilizers of different carrageenan types, with other formulations and processing conditions remaining consistent. The complete dispersion time for all three was 57-61 s, the ice crystal growth rate was 12%-15%, and the melting rate at 30 min was 19%-22%. Example 8, using a combination of κ-carrageenan and ι-carrageenan, exhibited both low complete dispersion time and low ice crystal growth rate, indicating that this combination can effectively balance rehydration dispersion and ice crystal control under the current formulation.

[0087] Examples 9-12 varied the source of hydroxypropyl distarch phosphate, resulting in a complete dispersion time of 55-63 s, an oil droplet D90 of 1.38-1.55 μm, and a melting rate of 19%-21% at 30 min. Specifically, the oil droplet D90s in Examples 9 and 12 were 1.38 μm and 1.40 μm, respectively, and both exhibited a melting rate of 19% at 30 min, indicating that different sources of materials showed different results in terms of complete dispersion time, oil droplet D90, and melting rate.

[0088] In Examples 13-17, in a system with a κ-carrageenan to ι-carrageenan mass ratio of 1:1 and using waxy corn-derived hydroxypropyl distarch phosphate, the combined proportion of the two carrageenan compounds in the dry weight of the co-treated composite stabilizer was increased from 0.5% to 2.0%. The complete dispersion time was 54-60 s, the oil droplet D90 was 1.35-1.44 μm, and the ice crystal growth rate generally decreased with increasing polysaccharide proportion. When the proportion reached 2.0%, the ice crystal growth rate continued to decrease, but the expansion rate dropped to 79%, indicating that a higher polysaccharide proportion failed to further improve the overall performance; samples with 1.25%-1.625% showed a better balance between rehydration, expansion rate, and ice crystal growth control.

[0089] Examples 18-21 used marine-derived astaxanthin from different sources in the co-processed composite stabilizer system of Example 15. Each example used a powder with an effective astaxanthin content of 10.0% and glucose syrup solids as a standardized carrier. The amounts of standardized powder, effective astaxanthin, and γ-cyclodextrin were the same in all examples. The oil droplet D90 was 1.34-1.42 μm, the astaxanthin retention rate was 80%-85%, and the sampling position CV was 6.2%-7.4%, indicating that raw materials from different sources could be used in the preparation process of this composite powder and vegetable fat powder.

[0090] Examples 22-26, under the formulation and preparation conditions of Example 18, increased the proportion of dextrin-type saccharide material from 15% to 25%. The agglomeration rate initially decreased from 4.2% to 3.4%, then rebounded to 3.9%; the complete dispersion time initially decreased from 66 s to 58 s, then increased to 64 s. Compared to Example 18 without dextrin-type saccharide material, Example 24 with 20% dextrin-type saccharide material showed a 0.2 percentage point increase in agglomeration rate, a 5-span increase in complete dispersion time, a 2-percentage ...

[0091] In Examples 27-31, as the DE value of maltodextrin increased from 10 to 15, the complete dispersion time decreased from 64 s to 54 s, the agglomeration rate increased from 3.2% to 4.1%, and the astaxanthin retention rate first increased from 84% to 86% and then decreased to 80%. Example 24, as the previous sample, used maltodextrin with a DE value of 18, which had a complete dispersion time of 58 s, an agglomeration rate of 3.4%, and an astaxanthin retention rate of 87%. Therefore, a DE value of 10-15 mainly results in different performance combinations between rehydration speed, powder agglomeration state, and astaxanthin retention rate, with samples having a DE value of 11.25-12.5 showing relatively balanced performance within this range.

[0092] Based on the comprehensive examples and comparative examples, it is evident that the co-processed composite stabilizer is beneficial for improving the hydration uniformity of the stabilized components, while the astaxanthin-cyclodextrin composite powder is beneficial for reducing localized enrichment of astaxanthin and content fluctuations between different sampling locations. The co-processed composite stabilizer mainly corresponds to the hydration state of the stabilized components, while the astaxanthin-cyclodextrin composite powder mainly corresponds to the distribution state of astaxanthin. The two self-made powders form a continuous and interconnected interaction during the same non-dairy creamer processing. Therefore, the above-mentioned combined effect helps to reduce the persistence of local component distribution differences formed during the rehydration stage in subsequent emulsification and freezing processes. After further adjusting the type of carrageenan, the source of modified starch, the proportion of seaweed polysaccharides, and the composition of the saccharide base, a suitable balance can be achieved between rehydration rate, ice cream overrun, ice crystal growth, color retention, melting state, and powder storage performance.

[0093] The above are merely preferred embodiments of this application and are not intended to limit the scope of protection of this application. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this application should be included within the scope of protection of this application.

Claims

1. A non-dairy creamer for use in ice cream toppings, characterized in that, The product comprises the following components by dry weight percentage: 26-30% hydrogenated vegetable oil, 10-12% seaweed polysaccharide-modified starch co-treated composite stabilizer, 3-5% astaxanthin-cyclodextrin composite powder, 5-7% caseinate, 1.5-2.0% microcrystalline cellulose, 0.8-1.2% hydrophilic sugar ester emulsifier, 0.5-0.8% glycerol fatty acid ester emulsifier, 0.8-1.2% phospholipid emulsifier, 0.3-0.5% phosphate buffer, and the balance. The water-soluble sugar base material is supplemented to 100%; the seaweed polysaccharide-modified starch co-treated composite stabilizer is prepared by hydrating edible seaweed polysaccharide and hydroxypropyl distarch phosphate separately, followed by mixing, homogenization and co-drying; the astaxanthin-cyclodextrin composite powder is prepared by preparing astaxanthin dispersion and γ-cyclodextrin aqueous solution from marine astaxanthin and γ-cyclodextrin respectively, followed by mixing, stirring, removal of organic solvent and drying; the water-soluble sugar base material includes glucose syrup solids.

2. The non-dairy creamer for ice cream toppings according to claim 1, characterized in that, The seaweed polysaccharide-modified starch co-treated composite stabilizer is prepared according to the following steps: (1) Add edible seaweed polysaccharide to water for hydration to obtain seaweed polysaccharide hydration solution; add hydroxypropyl distarch phosphate to water for hydration to obtain modified starch hydration solution; (2) The seaweed polysaccharide hydration solution obtained in step (1) is mixed with the modified starch hydration solution and dispersed under high shear to obtain a mixed slurry; (3) The mixed slurry obtained in step (2) is homogenized and co-dried in sequence to obtain the seaweed polysaccharide-modified starch co-treated composite stabilizer.

3. The non-dairy creamer for ice cream toppings according to claim 2, characterized in that, In step (1) of the method for preparing the seaweed polysaccharide-modified starch co-treated composite stabilizer, the edible seaweed-derived polysaccharide is at least one of κ-carrageenan and ι-carrageenan.

4. The non-dairy creamer for ice cream toppings according to claim 3, characterized in that, In step (1) of the method for preparing the seaweed polysaccharide-modified starch co-treated composite stabilizer, the hydroxypropyl distarch phosphate is at least one of waxy corn-derived hydroxypropyl distarch phosphate, cassava-derived hydroxypropyl distarch phosphate, and potato-derived hydroxypropyl distarch phosphate.

5. The non-dairy creamer for ice cream toppings according to claim 4, characterized in that, In step (1) of the method for preparing the seaweed polysaccharide-modified starch co-treated composite stabilizer, the edible seaweed-derived polysaccharide accounts for 0.5-2.0% of the dry basis mass of the seaweed polysaccharide-modified starch co-treated composite stabilizer.

6. The non-dairy creamer for ice cream toppings according to claim 1, characterized in that, The astaxanthin-cyclodextrin composite powder is prepared according to the following steps: (1) Marine-derived astaxanthin was dispersed in a food-grade water-miscible organic solvent to obtain an astaxanthin dispersion. (2) Dissolve γ-cyclodextrin in water to obtain an aqueous solution of γ-cyclodextrin; (3) Mix the astaxanthin dispersion obtained in step (1) with the γ-cyclodextrin aqueous solution obtained in step (2), stir, remove the organic solvent and dry to obtain astaxanthin-cyclodextrin composite powder.

7. The non-dairy creamer for ice cream toppings according to claim 6, characterized in that, In step (1) of the method for preparing the astaxanthin-cyclodextrin complex powder, the marine-derived astaxanthin is at least one of krill-derived astaxanthin, shrimp shell-derived astaxanthin, and crab shell-derived astaxanthin.

8. The non-dairy creamer for ice cream toppings according to claim 1, characterized in that, The water-soluble sugar base material also includes dextrin-type sugar materials, which account for 15-25% of the mass of the water-soluble sugar base material.

9. The non-dairy creamer for ice cream toppings according to claim 8, characterized in that, The dextrin-type saccharin material is maltodextrin with a DE value of 10-15.

10. A method for preparing non-dairy creamer for ice cream toppings according to any one of claims 1-9, characterized in that, Includes the following steps: (1) Disperse water-soluble sugar base material, seaweed polysaccharide-modified starch co-treated composite stabilizer, astaxanthin-cyclodextrin composite powder, caseinate, microcrystalline cellulose, hydrophilic sugar ester emulsifier and phosphate buffer in water to obtain an aqueous phase; (2) Melt hydrogenated vegetable oil and disperse glycerol fatty acid ester emulsifiers and phospholipid emulsifiers in the melted hydrogenated vegetable oil to obtain an oil phase; (3) Add the oil phase obtained in step (2) to the aqueous phase obtained in step (1) for shear emulsification, and then homogenize the emulsion obtained by shear emulsification to obtain a homogenized liquid. (4) The homogenized liquid obtained in step (3) is spray-dried, fluidized bed cooled and sieved in sequence to obtain non-dairy creamer for ice cream ingredients.