A lactic acid bacteria type non-fat creamer, a preparation method and application thereof

Abstract

This invention discloses a lactic acid bacteria-based non-dairy creamer, its preparation method, and its application, belonging to the food field. The lactic acid bacteria content in the lactic acid bacteria-based non-dairy creamer of this invention is 1×10⁻⁶. 6 cfu / g ~10×10 6 The cfu / g of the product, with a viable bacteria survival rate of ≥75% after six months of storage at room temperature, is prepared from raw materials including an emulsion and lactic acid bacteria. The emulsion is inoculated with lactic acid bacteria at 40-45°C to obtain a mixed solution. This mixed solution is then spray-dried in a spray drying tower at 75-90°C, and finally fluidized at 10-30°C to obtain the lactic acid bacteria-based vegetable fat powder. This invention utilizes microencapsulation technology to strictly control the process parameters when adding lactic acid bacteria. By encapsulating oils, proteins, and lactic acid bacteria in microcapsules, the effects of temperature and humidity on the lactic acid bacteria are isolated. Under room temperature storage conditions, the activity and efficacy of the lactic acid bacteria are maintained, facilitating transportation and storage.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a lactic acid bacteria type non-dairy creamer, its preparation method, and its application. Background Technology

[0002] Lactic acid bacteria possess excellent physiological and health benefits, playing a positive role in regulating the human gut microbiota and improving metabolism. Therefore, they are widely used in the food, health product, and pharmaceutical industries. Lactic acid bacteria fermented foods have a long history of consumption and still occupy an important position in the modern food industry. With the continuous improvement of national health awareness, consumers' demand for functional and nutritious foods is increasing. Probiotic drinks rich in active lactic acid bacteria, plant protein fermented drinks, and solid functional instant foods show broad market prospects and can effectively meet the nutritional and health needs of different consumer groups.

[0003] However, lactic acid bacteria themselves have weak resistance to adverse conditions. During product processing, storage, and human digestion, they are highly susceptible to the effects of multiple factors such as high temperature, oxygen, humidity, acidity / alkalinity, and digestive enzymes, leading to a significant decrease in activity or even inactivation. This results in lactic acid bacteria products failing to exert their expected physiological effects after entering the human body. Microencapsulation technology is currently an effective means of protecting the activity of lactic acid bacteria. This technology can not only significantly improve the stability of lactic acid bacteria during storage and resist external environmental stress, but also enable the bacteria to effectively resist the erosion of simulated gastrointestinal fluids, greatly increasing the survival rate of lactic acid bacteria in vivo. This ensures that lactic acid bacteria can successfully reach the intestines and colonize, fully exerting their probiotic functions. It has extremely high application value and development potential in the food and health fields.

[0004] Non-dairy creamer, also known as creamer, is a powdered product made primarily from vegetable oils, carbohydrates, and emulsifiers and stabilizers. It is produced through emulsification, homogenization, and spray drying. It possesses excellent solubility, a milky texture, and a pleasant taste, and is widely used in solid beverages, milk tea, meal replacements, and instant food products. Conventional non-dairy creamer is prepared using a high-temperature spray drying process, with an inlet air temperature typically around 160°C. At 190℃, this process can ensure powder forming, oil encapsulation rate and storage stability, but the high processing temperature makes it unable to directly withstand active microorganisms.

[0005] Currently, the industry primarily uses a simple solid mixing process to prepare lactic acid bacteria-containing non-dairy creamer products. This involves physically combining lactic acid bacteria powder with non-dairy creamer powder to form the final product. However, this traditional process has several inherent drawbacks. On one hand, simple mixing cannot effectively protect the lactic acid bacteria, leading to significant loss of bacterial activity during processing and storage, resulting in extremely poor product stability. On the other hand, the powder mixing process easily introduces other bacteria, posing a food safety risk. Furthermore, due to the extremely low amount of lactic acid bacteria added, conventional physical mixing is prone to uneven material dispersion, localized enrichment, or absence of bacteria, resulting in poor batch stability and severely hindering the industrial application and quality improvement of active lactic acid bacteria non-dairy creamer products. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a process for preparing lactic acid bacteria-based vegetable fat powder that can be stored at room temperature.

[0007] To achieve the above objectives, the present invention provides the following technical solution: A lactic acid bacteria-based non-dairy creamer, wherein the lactic acid bacteria content in the non-dairy creamer is 1×10⁻⁶. 6 cfu / g ~10×10 6 cfu / g, with a live bacteria survival rate of ≥75% after six months of storage at room temperature; the raw materials for preparing the lactic acid bacteria type vegetable fat powder include emulsion and lactic acid bacteria.

[0008] Preferably, the mass ratio of the emulsion to lactic acid bacteria is 1000:0.1~0.5.

[0009] Preferably, the raw materials for preparing the emulsion include an aqueous phase solution, an oil phase solution, and a syrup.

[0010] Preferably, the solid content of the emulsion is 35-45 wt%.

[0011] Preferably, the mass ratio of aqueous solution: oil solution: syrup is 0.2~1:2~5:1.

[0012] Preferably, the oil phase solution raw materials, by weight, comprise: 200-300 parts edible oil, 5-10 parts glycerol fatty acid ester, and 1-3 parts stearoyl lactic acid. The edible oil can be coconut oil, palm oil, corn oil, or other edible oils. The glycerol fatty acid ester can be monoglyceride, diglyceride, or a mixture of monoglyceride and diglyceride fatty acid esters in any proportion.

[0013] Preferably, the aqueous solution comprises, by weight, 1000-1500 parts water; 30-50 parts sodium caseinate; 100-150 parts skim milk powder; 50-80 parts whey powder; 20-30 parts sodium octenyl succinate starch; 20-30 parts edible glucose; 0.1-0.3 parts xanthan gum; 20-50 parts dipotassium hydrogen phosphate; and 3-8 parts sodium tripolyphosphate.

[0014] Preferably, the syrup includes at least one of glucose syrup and maltose syrup.

[0015] A second aspect of the present invention also provides a method for preparing the lactic acid bacteria type non-dairy creamer, comprising the following steps: The emulsion is inoculated with lactic acid bacteria at 40-45℃ to obtain a mixed liquid. The mixture is spray-dried in a spray drying tower at a temperature of 75-90°C, and then fluidized at 10-30°C to obtain the lactic acid bacteria type vegetable fat powder.

[0016] The preparation method of this invention involves inoculating lactic acid bacteria with an emulsion at low temperature, followed by spray drying and rapid drying to form microcapsules. The lactic acid bacteria are then embedded in the wall material. Low-temperature fluidized bed drying technology is then used to remove residual moisture a second time, while simultaneously breaking up soft agglomerates and uniformly cooling the powder. This process further solidifies and densifies the microcapsule wall layer, reduces the oil content on the microcapsule surface, improves powder flowability, enhances storage stability, and maximizes the preservation of lactic acid bacteria activity. The resulting dried vegetable fat powder has a lactic acid bacteria survival rate of >50%.

[0017] During the preparation process, maintaining a warm temperature ensures thorough inoculation and enhances the activity of lactic acid bacteria. Preferably, the inoculation temperature is 42-44°C. Preferably, the inoculation time is 25-40 minutes.

[0018] During spray drying, the temperature inside the spray drying tower is kept below 90°C to avoid affecting the activity of lactic acid bacteria. Preferably, the inlet air temperature for spray drying is 150~170°C, and preferably, the outlet air temperature for spray drying is 70~80°C to prevent the temperature inside the tower from becoming too high. Preferably, the pressure inside the spray drying tower is -50~-400Pa, which facilitates feeding due to negative pressure. More preferably, the negative pressure inside the spray drying tower is -200~-300Pa.

[0019] In some embodiments, spray drying employs pressurized feeding, preferably with a spray drying feed pressure of 13-17 MPa.

[0020] In some specific embodiments, the spray drying inlet air temperature is 150~160℃, the exhaust air temperature is 70~80℃, the tower internal temperature is 75℃~90℃, and the tower internal negative pressure is -50~-400Pa.

[0021] Preferably, the fluidization includes four stages of fluidization, with the first stage fluidization temperature being 25~35℃, the second stage fluidization temperature being 20~25℃, the third stage fluidization temperature being 15~20℃, and the fourth stage fluidization temperature being 10~15℃.

[0022] Preferably, the preparation of the emulsion includes the following steps: preparing an aqueous solution and an oil solution, emulsifying the aqueous solution, the oil solution and the syrup together, and then filtering and homogenizing to obtain the emulsion.

[0023] Preferably, the mixing temperature of the aqueous solution is 60~70℃. In some specific embodiments, the raw materials of the aqueous solution are mixed by stirring at 40~150 r / min, and the temperature is controlled at 60~70℃.

[0024] Preferably, the mixing temperature of the oil phase solution is 60~70℃. In some specific embodiments, the raw materials of the oil phase solution are mixed by stirring at 1400~1500 r / min. First, water is added and stirring is started. Then, sodium caseinate, skim milk powder, whey powder, sodium octenyl succinate starch, edible glucose, xanthan gum and other powders are added. While stirring and heating, dipotassium hydrogen phosphate and sodium tripolyphosphate are added and stirred to dissolve at about 50℃, and the temperature is controlled at 60~70℃.

[0025] Preferably, the emulsification temperature is 50~55℃. In some specific embodiments, the prepared oil phase solution, aqueous phase solution and syrup are mixed and emulsified at a speed of 1500~2000 r / min for 15~20 minutes, while controlling the temperature at 50~55℃.

[0026] Preferably, the homogenization process includes two stages: the first stage homogenization pressure is 6~10MPa, and the second stage homogenization pressure is 30~60MPa.

[0027] Preferably, the emulsion is further subjected to sterilization treatment before being mixed with lactic acid bacteria. In some specific embodiments, the sterilization temperature is 85~95°C and the time is 3~10 minutes.

[0028] Preferably, the sterilized emulsion is filtered before being mixed with lactic acid bacteria.

[0029] A third aspect of the present invention also provides the application of the above-mentioned lactic acid bacteria type non-dairy creamer or the lactic acid bacteria type non-dairy creamer prepared by the above-mentioned preparation method in solid beverages, milk tea, and yogurt powder. That is, the lactic acid bacteria type non-dairy creamer of the present invention can be mixed with other excipients to prepare solid beverages, milk tea, yogurt, etc. For example, the lactic acid bacteria type non-dairy creamer of the present invention can be mixed with whole milk powder, skim milk powder, sugar, etc., to make yogurt powder. In some specific embodiments, the lactic acid bacteria type non-dairy creamer obtained by the present invention is mixed with granulated sugar and warm water (50~55℃), stirred and dissolved, and stored at a temperature of 40~45℃ for a certain period of time to ferment into yogurt. In some specific embodiments, the lactic acid bacteria type non-dairy creamer obtained by the present invention is mixed with granulated sugar, whole milk powder or skim milk powder, stirred and dissolved, and stored at a temperature of 40~45℃ for a certain period of time to ferment into yogurt.

[0030] Compared with the prior art, the present invention has the following advantages: This invention utilizes microencapsulation technology to strictly control the process parameters when adding lactic acid bacteria, including spray drying parameters and fluidized bed conditions. Oils, proteins, and lactic acid bacteria are encapsulated in microcapsules to protect and enhance their function, resulting in a lactic acid bacteria-based non-dairy creamer. This isolates the lactic acid bacteria from the effects of temperature and humidity, maintaining their activity and efficacy under room temperature storage conditions. The survival rate of live bacteria is greater than 75% after six months of storage at room temperature. It also facilitates transportation and storage, making the non-dairy creamer more widely applicable. Attached Figure Description

[0031] Figure 1 This is a flowchart of the preparation method according to an embodiment of the present invention. Detailed Implementation

[0032] The present invention will now be described in detail with reference to embodiments to facilitate understanding of the invention by those skilled in the art. It is particularly important to note that the embodiments are merely illustrative of the invention and should not be construed as limiting the scope of protection of the invention. Non-essential improvements and adjustments made to the invention by those skilled in the art based on the above description should still fall within the scope of protection of the invention. Furthermore, all raw materials mentioned below, unless otherwise specified, are commercially available products; all process steps or methods not mentioned in detail are process steps or methods known to those skilled in the art.

[0033] All parts in the following examples are by weight.

[0034] The ambient temperature in the following examples is 30±2℃.

[0035] Example 1 refer to Figure 1 This embodiment provides a lactic acid bacteria type non-dairy creamer, the preparation method of which includes the following steps: 1. Preparation of oil phase solution: Add 200 parts of coconut oil to the oil phase tank, turn on stirring and heating, stirring speed 40 r / min, when the oil temperature rises to 60℃, add 6 parts of commercially available mono / diglyceride fatty acid esters and 1 part of sodium stearoyl lactylate, stir to dissolve, and control the temperature below 68℃, disperse the materials evenly for later use.

[0036] 2. Preparation of aqueous solution: Add 1100 parts of room temperature purified water to the aqueous phase tank, start stirring at a speed of 1470 r / min, add 40 parts of sodium caseinate, 100 parts of skim milk powder, 75 parts of whey powder, 25 parts of sodium octenyl succinate starch, 20 parts of edible glucose, and 0.2 parts of xanthan gum. While stirring, heat, and when the temperature reaches 50℃, add 20 parts of dipotassium hydrogen phosphate and 4 parts of sodium tripolyphosphate and stir to dissolve. Control the temperature below 65℃ and disperse the materials evenly for later use.

[0037] 3. Emulsification: First, add 693 parts of glucose syrup (73wt% solids) at 50~55℃ to the emulsification tank. Then, add the materials from the oil phase tank and the water phase tank to the emulsification tank. Start emulsification at a rate of 1784r / min for 15 minutes. The solids content of the liquid should be controlled at 43~44wt%.

[0038] 4. Filtration and homogenization: The emulsified liquid in the emulsification tank is passed through a filter (filter screen: 40 mesh) for homogenization. The first homogenization pressure is 6 MPa and the second homogenization pressure is 30 MPa to further homogenize the liquid.

[0039] 5. Sterilization: Add the homogenized liquid to the scraper sterilizer and sterilize at 90℃ for 5 minutes.

[0040] 6. Inoculation: After sterilization, the liquid material is filtered (60 mesh), then cooled to 40-45℃ via a plate heat exchanger before being transferred to the inoculation tank. Lactic acid bacteria are added at a dosage of 0.2g / kg, and the mixture is stirred thoroughly. The slurry is then kept at 42-44℃ for 30 minutes. The lactic acid bacteria content of the slurry is then measured to be 3.7 × 10⁻⁶. 6 cfu / ml; solids content 43~44wt%.

[0041] 7. Spray drying: The liquid material after adding lactic acid bacteria is spray dried. The pressure of the high-pressure pump for feeding into the spray drying tower is 16 MPa, the inlet air temperature is 155℃, the outlet air temperature is 79℃, the temperature inside the tower is 86℃, and the negative pressure inside the tower is -220 Pa, to obtain the semi-finished product of vegetable fat powder.

[0042] 8. Fluidization: The semi-finished product of lactic acid bacteria type vegetable fat powder is further dried in a fluidized bed to obtain the finished product. The temperature of the first stage of the fluidized bed is room temperature and the frequency is 50Hz; the temperature of the second stage of the fluidized bed is 25℃ and the frequency is 50Hz; the temperature of the third stage of the fluidized bed is 20℃ and the frequency is 40Hz; the temperature of the fourth stage of the fluidized bed is 15℃ and the frequency is 40Hz.

[0043] 9. Package the finished product of fluidized bed drying lactic acid bacteria type vegetable fat powder.

[0044] Example 2 This embodiment provides a lactic acid bacteria type non-dairy creamer, the preparation method of which includes the following steps: 1. Preparation of oil phase solution: Add 250 parts of coconut oil to the oil phase tank, turn on stirring and heating, stirring speed 40 r / min, when the oil temperature rises to 60℃, add 6 parts of commercially available mono / diglyceride fatty acid esters and 2 parts of sodium stearoyl lactylate, stir to dissolve, and control the temperature below 70℃, disperse the materials evenly for later use.

[0045] 2. Preparation of aqueous solution: Add 1200 parts of room temperature purified water to the aqueous phase tank, start stirring at a speed of 1470 r / min, add 50 parts of sodium caseinate, 125 parts of skim milk powder, 50 parts of whey powder, 25 parts of sodium octenyl succinate starch, 25 parts of edible glucose, and 0.2 parts of xanthan gum. While stirring, heat, and when the temperature reaches 50℃, add 25 parts of dipotassium hydrogen phosphate and 5 parts of sodium tripolyphosphate and stir to dissolve. Control the temperature below 70℃ and disperse the materials evenly for later use.

[0046] 3. Emulsification: First, add 595 parts of glucose syrup (73% solids) to the emulsification tank at a temperature of 50℃~55℃. Then, add the materials from the oil phase tank and the water phase tank to the emulsification tank, start emulsification, set the rate to 1784 r / min, and the time to 15 minutes. The solids content of the liquid should be controlled at 42~43 wt%.

[0047] 4. Filtration and homogenization: The emulsified liquid in the emulsification tank is passed through a filter (filter screen: 40 mesh) for homogenization. The first homogenization pressure is 8 MPa and the second homogenization pressure is 40 MPa to further homogenize the liquid.

[0048] 5. Sterilization: Add the homogenized liquid to the scraper sterilizer and sterilize at 90℃ for 5 minutes.

[0049] 6. Inoculation: After sterilization, the liquid material is filtered (60 mesh), then cooled to 40-45℃ via a plate heat exchanger before being transferred to the inoculation tank. Lactic acid bacteria are added at a dosage of 0.3g / kg, and the mixture is stirred thoroughly. The slurry is then kept at 42-44℃ for 30 minutes. The lactic acid bacteria content of the slurry is then measured to be 5.5 × 10⁻⁶. 6 cfu / ml; solids content 42~43wt%.

[0050] 7. Spray drying: The liquid material after adding lactic acid bacteria is spray dried. The pressure of the high-pressure pump for feeding into the spray drying tower is 15 MPa, the inlet air temperature is 157℃, the outlet air temperature is 76℃, the temperature inside the tower is 88℃, and the negative pressure inside the tower is -240 Pa, to obtain the semi-finished product of vegetable fat powder.

[0051] 8. Fluidization: The semi-finished product of lactic acid bacteria type vegetable fat powder is further dried in a fluidized bed to obtain the finished product. The temperature of the first stage of the fluidized bed is room temperature and the frequency is 50Hz; the temperature of the second stage of the fluidized bed is 25℃ and the frequency is 50Hz; the temperature of the third stage of the fluidized bed is 20℃ and the frequency is 40Hz; the temperature of the fourth stage of the fluidized bed is 15℃ and the frequency is 40Hz.

[0052] 9. Package the finished product of fluidized bed drying lactic acid bacteria type vegetable fat powder.

[0053] Example 3 This embodiment provides a lactic acid bacteria type non-dairy creamer, the preparation method of which includes the following steps: 1. Preparation of oil phase solution: Add 300 parts of coconut oil to the oil phase tank, turn on stirring and heating, stirring speed 40 r / min, when the oil temperature rises to 60℃, add 8 parts of commercially available mono / diglyceride fatty acid esters and 2 parts of sodium stearoyl lactylate, stir to dissolve, and control the temperature below 70℃, disperse the materials evenly for later use.

[0054] 2. Preparation of aqueous solution: Add 1400 parts of room temperature purified water to the aqueous phase tank, start stirring at a speed of 1470 r / min, add 50 parts of sodium caseinate, 150 parts of skim milk powder, 75 parts of whey powder, 30 parts of sodium octenyl succinate starch, 30 parts of edible glucose, and 0.2 parts of xanthan gum. While stirring, heat, and when the temperature reaches 50℃, add 50 parts of dipotassium hydrogen phosphate and 6 parts of sodium tripolyphosphate and stir to dissolve. Control the temperature below 70℃ and disperse the materials evenly for later use.

[0055] 3. Emulsification: First, add 405 parts of glucose syrup (73% solids) to the emulsification tank at a temperature of 50℃~55℃. Then, add the materials from the oil phase tank and the water phase tank to the emulsification tank. Start emulsification at a rate of 1784 r / min for 15 minutes. Control the solids content of the liquid to 39.5~40.5 wt%.

[0056] 4. Filtration and homogenization: The emulsified liquid in the emulsification tank is passed through a filter (filter screen: 40 mesh) for homogenization. The first homogenization pressure is 8 MPa and the second homogenization pressure is 40 MPa to further homogenize the liquid.

[0057] 5. Sterilization: Add the homogenized liquid to the scraper sterilizer and sterilize at 90℃ for 5 minutes.

[0058] 6. Inoculation: After sterilization, the liquid material is filtered (60 mesh), then cooled to 40℃~45℃ via a plate heat exchanger before being transferred to the inoculation tank. Lactic acid bacteria are added at a dosage of 0.4g / kg, and the mixture is stirred thoroughly. The slurry is then kept at 42℃~44℃ for 30 minutes. The lactic acid bacteria content of the slurry is then measured to be 6.0×10⁻⁶. 6cfu / ml; solids content 42~43wt%.

[0059] 7. Spray drying: The liquid material after adding lactic acid bacteria is spray dried. The pressure of the high-pressure pump for feeding into the spray drying tower is 14 MPa, the inlet air temperature is 160℃, the outlet air temperature is 76℃, the temperature inside the tower is 90℃, and the negative pressure inside the tower is -300 Pa, to obtain the semi-finished product of vegetable fat powder.

[0060] 8. Fluidization: The semi-finished product of lactic acid bacteria type vegetable fat powder is further dried in a fluidized bed to obtain the finished product. The temperature of the first stage of the fluidized bed is room temperature and the frequency is 50Hz; the temperature of the second stage of the fluidized bed is 25℃ and the frequency is 50Hz; the temperature of the third stage of the fluidized bed is 20℃ and the frequency is 40Hz; the temperature of the fourth stage of the fluidized bed is 15℃ and the frequency is 40Hz.

[0061] 9. Package the finished product of fluidized bed drying lactic acid bacteria type vegetable fat powder.

[0062] Example 4 This embodiment provides a lactic acid bacteria type non-dairy creamer, the preparation method of which includes the following steps: 1. Preparation of oil phase solution: Add 200 parts of coconut oil to the oil phase tank, turn on stirring and heating, stirring speed 40 r / min, when the oil temperature rises to 60℃, add 6 parts of commercially available mono / diglyceride fatty acid esters and 1 part of sodium stearoyl lactylate, stir to dissolve, and control the temperature below 68℃, disperse the materials evenly for later use.

[0063] 2. Preparation of aqueous solution: Add 1100 parts of room temperature purified water to the aqueous phase tank, start stirring at a speed of 1470 r / min, add 40 parts of sodium caseinate, 100 parts of skim milk powder, 75 parts of whey powder, 25 parts of sodium octenyl succinate starch, 20 parts of edible glucose, and 0.2 parts of xanthan gum. While stirring, heat, and when the temperature reaches 50℃, add 20 parts of dipotassium hydrogen phosphate and 4 parts of sodium tripolyphosphate and stir to dissolve. Control the temperature below 65℃ and disperse the materials evenly for later use.

[0064] 3. Emulsification: First, add 693 parts of glucose syrup (73% solids) to the emulsification tank at a temperature of 50~55℃. Then, add the materials from the oil phase tank and the water phase tank to the emulsification tank. Start emulsification at a rate of 1784 r / min for 15 minutes, and control the solids content of the liquid at 43~44 wt%.

[0065] 4. Filtration and homogenization: The emulsified liquid in the emulsification tank is passed through a filter (filter screen: 40 mesh) for homogenization. The first homogenization pressure is 6 MPa and the second homogenization pressure is 30 MPa to further homogenize the liquid.

[0066] 5. Sterilization: Add the homogenized liquid to the scraper sterilizer and sterilize at 90℃ for 5 minutes.

[0067] 6. Inoculation: After sterilization, the liquid material is filtered (60 mesh), then passed through a plate heat exchanger to cool to 40-45℃ before being transferred to the inoculation tank. Lactic acid bacteria are added at a dosage of 0.1g / kg, and the mixture is stirred thoroughly. The slurry is then kept at 42-44℃ for 30 minutes. The lactic acid bacteria content of the slurry is then measured to be 1.6×10⁻⁶. 6 cfu / ml; solids content 43~44wt%.

[0068] 7. Spray drying: The liquid material after adding lactic acid bacteria is spray dried. The pressure of the high-pressure pump for feeding into the spray drying tower is 16 MPa, the inlet air temperature is 155℃, the outlet air temperature is 79℃, the temperature inside the tower is 86℃, and the negative pressure inside the tower is -220 Pa, to obtain the semi-finished product of vegetable fat powder.

[0069] 8. Fluidization: The semi-finished product of lactic acid bacteria type vegetable fat powder is further dried in a fluidized bed to obtain the finished product. The temperature of the first stage of the fluidized bed is room temperature and the frequency is 50Hz; the temperature of the second stage of the fluidized bed is 25℃ and the frequency is 50Hz; the temperature of the third stage of the fluidized bed is 20℃ and the frequency is 40Hz; the temperature of the fourth stage of the fluidized bed is 15℃ and the frequency is 40Hz.

[0070] 9. Package the finished product of fluidized bed drying lactic acid bacteria type vegetable fat powder.

[0071] Comparative Example 1 This embodiment provides a lactic acid bacteria type non-dairy creamer, the preparation method of which includes the following steps: 1. Preparation of oil phase solution: Add 200 parts of coconut oil to the oil phase tank, turn on stirring and heating, stirring speed 40 r / min, when the oil temperature rises to 60℃, add 6 parts of commercially available mono / diglyceride fatty acid esters and 1 part of sodium stearoyl lactylate, stir to dissolve, and control the temperature below 68℃, disperse the materials evenly for later use.

[0072] 2. Preparation of aqueous solution: Add 1100 parts of room temperature purified water to the aqueous phase tank, start stirring at a speed of 1470 r / min, add 40 parts of sodium caseinate, 100 parts of skim milk powder, 75 parts of whey powder, 25 parts of sodium octenyl succinate starch, 20 parts of edible glucose, and 0.2 parts of xanthan gum. While stirring, heat, and when the temperature reaches 50℃, add 20 parts of dipotassium hydrogen phosphate and 4 parts of sodium tripolyphosphate and stir to dissolve. Control the temperature below 65℃ and disperse the materials evenly for later use.

[0073] 3. Emulsification: First, add 693 parts of glucose syrup (73% solids) to the emulsification tank at a temperature of 50~55℃. Then, add the materials from the oil phase tank and the water phase tank to the emulsification tank. Start emulsification at a rate of 1784 r / min for 15 minutes, and control the solids content of the liquid at 43~44 wt%.

[0074] 4. Filtration and homogenization: The emulsified liquid in the emulsification tank is passed through a filter (filter screen: 40 mesh) for homogenization. The first homogenization pressure is 6 MPa and the second homogenization pressure is 30 MPa to further homogenize the liquid.

[0075] 5. Sterilization: Add the homogenized liquid to the scraper sterilizer and sterilize at 90℃ for 5 minutes.

[0076] 6. Inoculation: After sterilization, the liquid material is filtered (60 mesh), then passed through a plate heat exchanger to cool to 40-45℃ before being transferred to the inoculation tank. Lactic acid bacteria are added at a dosage of 0.3g / kg, and the mixture is stirred thoroughly. The slurry is kept at 40-45℃ for 30 minutes, and the lactic acid bacteria content is measured to be 5.4 × 10⁻⁶. 6 cfu / ml; solids content 42~43wt%.

[0077] 7. Spray drying: The liquid material after adding lactic acid bacteria is spray dried. The pressure of the high-pressure pump for feeding into the spray drying tower is 16 MPa, the inlet air temperature is 175℃, the outlet air temperature is 90℃, the temperature inside the tower is 97℃, and the negative pressure inside the tower is -320 Pa, to obtain the semi-finished product of vegetable fat powder.

[0078] 8. Fluidization: The semi-finished product of lactic acid bacteria type vegetable fat powder is further dried in a fluidized bed to obtain the finished product. The temperature of the first stage of the fluidized bed is room temperature and the frequency is 50Hz; the temperature of the second stage of the fluidized bed is room temperature and the frequency is 50Hz; the temperature of the third stage of the fluidized bed is room temperature and the frequency is 40Hz; the temperature of the fourth stage of the fluidized bed is room temperature and the frequency is 40Hz.

[0079] 9. Package the finished product of fluidized bed drying lactic acid bacteria type vegetable fat powder.

[0080] Comparative Example 2 This embodiment provides a lactic acid bacteria type non-dairy creamer, the preparation method of which includes the following steps: 1. Preparation of oil phase solution: Add 200 parts of coconut oil to the oil phase tank, turn on stirring and heating, stirring speed 40 r / min, when the oil temperature rises to 60℃, add 6 parts of commercially available mono / diglyceride fatty acid esters and 1 part of sodium stearoyl lactylate, stir to dissolve, and control the temperature below 68℃, disperse the materials evenly for later use.

[0081] 2. Preparation of aqueous solution: Add 1100 parts of room temperature purified water to the aqueous phase tank, start stirring at a speed of 1470 r / min, add 40 parts of sodium caseinate, 100 parts of skim milk powder, 75 parts of whey powder, 25 parts of sodium octenyl succinate starch, 20 parts of edible glucose, and 0.2 parts of xanthan gum. While stirring, heat, and when the temperature reaches 50℃, add 20 parts of dipotassium hydrogen phosphate and 4 parts of sodium tripolyphosphate and stir to dissolve. Control the temperature below 65℃ and disperse the materials evenly for later use.

[0082] 3. Emulsification: First, add 693 parts of glucose syrup (73% solids) to the emulsification tank at a temperature of 50℃~55℃. Then, add the materials from the oil phase tank and the water phase tank to the emulsification tank, start emulsification, set the rate to 1784 r / min, and the time to 15 minutes. The solids content of the liquid should be controlled at 43~44 wt%.

[0083] 4. Filtration and homogenization: The emulsified liquid in the emulsification tank is passed through a filter (filter screen: 40 mesh) for homogenization. The first homogenization pressure is 6 MPa and the second homogenization pressure is 30 MPa to further homogenize the liquid.

[0084] 5. Sterilization: Add the homogenized liquid to the scraper sterilizer and sterilize at 90℃ for 5 minutes.

[0085] 6. Inoculation: After sterilization, the liquid material is filtered (60 mesh), then passed through a plate heat exchanger to cool to 45-50℃ before being transferred to the inoculation tank. Lactic acid bacteria are added at a dosage of 0.4 g / kg, and the mixture is stirred thoroughly. The slurry is kept at 45-50℃ for 30 minutes, and the lactic acid bacteria content is measured to be 6.1 × 10⁻⁶. 6 cfu / ml; solids content 55~56wt%.

[0086] 7. Spray drying: The liquid material after adding lactic acid bacteria is spray dried. The pressure of the high-pressure pump for feeding into the spray drying tower is 16 MPa, the inlet air temperature is 175℃, the outlet air temperature is 92℃, the temperature inside the tower is 98℃, and the negative pressure inside the tower is -350 Pa, to obtain the semi-finished product of vegetable fat powder.

[0087] 8. Fluidization: The semi-finished product of lactic acid bacteria type vegetable fat powder is further dried in a fluidized bed to obtain the finished product. The temperature of the first stage of the fluidized bed is room temperature and the frequency is 50Hz; the temperature of the second stage of the fluidized bed is room temperature and the frequency is 50Hz; the temperature of the third stage of the fluidized bed is room temperature and the frequency is 40Hz; the temperature of the fourth stage of the fluidized bed is room temperature and the frequency is 40Hz.

[0088] 9. Package the finished product of fluidized bed drying lactic acid bacteria type vegetable fat powder.

[0089] The lactic acid bacteria content in the inoculated liquid of each of the above embodiments and comparative examples, the key parameters of spray drying and fluidized bed drying, and the lactic acid bacteria content in the non-dairy creamer product obtained after fluidized bed drying are summarized, and the results are shown in Table 1.

[0090] Table 1. Statistics on the survival of lactic acid bacteria in lactic acid bacteria-based non-dairy creamer products before and after drying.

[0091] As can be seen from the results in Table 1, the survival rate of lactic acid bacteria in the obtained lactic acid bacteria non-dairy creamer product can only be guaranteed under appropriate drying conditions. When the inoculation temperature is 42~44℃, the spray drying inlet air temperature is ≤160℃, the tower temperature is ≤90℃, the exhaust air temperature is ≤80℃, the negative pressure is ≥-300Pa, and the fluidized drying temperature is carried out in stages, and the temperature is gradually reduced from room temperature (about 30℃) to 15℃, the survival rate of lactic acid bacteria in the non-dairy creamer product is relatively high, which can be >50%. Otherwise, if the temperature is too high, the survival rate of lactic acid bacteria in the finished product will decrease significantly.

[0092] Furthermore, the changes in the viable bacteria survival rate of the lactic acid bacteria non-dairy creamer products in each embodiment and comparative example during room temperature storage were detected, and the results are shown in Table 2.

[0093] Table 2. Changes in the survival rate of live bacteria in lactic acid bacteria-based non-dairy creamer products during room temperature storage.

[0094] It can be seen that, under appropriate inoculation and drying conditions, the lactic acid bacteria-based non-dairy creamer product obtained by the method of the present invention maintains a good viable bacteria survival rate of approximately 80% during a 6-month storage period at room temperature. In contrast, under excessively high inoculation temperatures or drying conditions in the comparative example, the viable bacteria survival rate of the product decreased to 50% after 2 months.

[0095] Application examples Application Example 1 21g of the lactic acid bacteria type non-dairy creamer product obtained in Example 1 above, 4g of white sugar, and 75g of warm water (55℃) are stirred and dissolved. The mixture can be fermented into yogurt at 43℃ for 8 hours.

[0096] Application Example 2 18g of the lactic acid bacteria type non-dairy creamer product obtained in Example 1 above, 3g of whole milk powder, 4g of white sugar, and 75g of warm water (50℃) are stirred and dissolved. The mixture can be fermented into yogurt at 43℃ for 8 hours.

[0097] For those skilled in the art, several simple deductions or substitutions can be made without departing from the inventive concept, without requiring creative effort. Therefore, any simple improvements made to this invention by those skilled in the art based on the disclosure of this invention should be within the scope of protection of this invention. The above embodiments are preferred embodiments of this invention, and all processes similar to this invention and equivalent changes should fall within the scope of protection of this invention.

Claims

1. A lactic acid bacteria type non-dairy creamer, characterized in that, The lactic acid bacteria-type non-dairy creamer contains 1×10⁻⁶ lactic acid bacteria. 6 cfu / g ~10×10 6 cfu / g, with a live bacteria survival rate of ≥75% after six months of storage at room temperature; the raw materials for preparing the lactic acid bacteria type vegetable fat powder include emulsion and lactic acid bacteria.

2. The lactic acid bacteria type non-dairy creamer according to claim 1, characterized in that, The mass ratio of the emulsion to lactic acid bacteria is 1000:0.1~0.5; And / or, the raw materials for preparing the emulsion include an aqueous phase solution, an oil phase solution, and a syrup. And / or, the solid content of the emulsion is 35~45wt%.

3. The lactic acid bacteria type non-dairy creamer according to claim 2, characterized in that, According to the mass ratio, the ratio of aqueous solution: oil solution: syrup is 0.2~1:2~5:1; And / or, by weight, the raw materials of the oil phase solution include: 200-300 parts of edible oil, 5-10 parts of glycerol fatty acid ester, and 1-3 parts of stearoyl lactic acid; And / or, by weight, the aqueous phase solution comprises 1000-1500 parts water; 30-50 parts sodium caseinate; 100-150 parts skim milk powder; 50-80 parts whey powder; 20-30 parts sodium octenyl succinate starch; 20-30 parts edible glucose; 0.1-0.3 parts xanthan gum; 20-50 parts dipotassium hydrogen phosphate; and 3-8 parts sodium tripolyphosphate. And / or, the syrup includes at least one of glucose syrup and maltose syrup.

4. The method for preparing lactic acid bacteria-based non-dairy creamer according to any one of claims 1 to 3, characterized in that, Includes the following steps: The emulsion is inoculated with lactic acid bacteria at 40-45℃ to obtain a mixed liquid. The mixture is spray-dried in a spray drying tower at a temperature of 75-90°C, and then fluidized at 10-30°C to obtain the lactic acid bacteria type vegetable fat powder.

5. The preparation method according to claim 4, characterized in that, The inoculation temperature is 42~44℃; and / or the inoculation time is 25~40min.

6. The preparation method according to claim 4, characterized in that, The spray drying inlet air temperature is 150~170℃, and / or the spray drying outlet air temperature is 70~80℃; and / or the spray drying tower internal pressure is -50~-400Pa.

7. The preparation method according to claim 4, characterized in that, The fluidization process includes four stages: the first stage fluidization temperature is 25-35℃, the second stage fluidization temperature is 20-25℃, the third stage fluidization temperature is 15-20℃, and the fourth stage fluidization temperature is 10-15℃.

8. The preparation method according to claim 4, characterized in that, The preparation of the emulsion includes the following steps: Prepare an aqueous solution and an oil solution, emulsify the aqueous solution, the oil solution and syrup together, then filter and homogenize to obtain the emulsion.

9. The preparation method according to claim 8, characterized in that, The mixing temperature of the aqueous solution is 60~70℃; And / or, the mixing temperature of the oil phase solution is 60~70℃; And / or, the emulsification temperature is 50~55°C; And / or, the homogenization process includes two stages, with the first stage homogenization pressure being 6~10MPa and the second stage homogenization pressure being 30~60MPa.

10. The application of the lactic acid bacteria type non-dairy creamer as described in any one of claims 1 to 3 or the lactic acid bacteria type non-dairy creamer prepared by the preparation method described in any one of claims 4 to 9 in solid beverages, milk tea, and yogurt powder.

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