The invention relates to a preparation technology of
solid cream whipping
powder, and particularly belongs to the technical field of
food processing. The process comprises the following steps: refining
palm kernel oil and optimizing a
protein ratio; the preparation method comprises the following steps: performing fine treatment on auxiliary materials by adopting a high-precision
colloid mill, combining
glucose syrup with the DE value of 24 as a microcapsule
wall material, performing processes of deep emulsification, comprehensive shearing (65 DEG C, 35 minutes), gradient high-pressure homogenization (20-22MPa),
spray drying (inlet air is 160 DEG C, and the
tower temperature is 90-95 DEG C), screening,
impurity removal and the like, and then packaging and sealing. The pH value of the
solid cream whipping
powder is 7.5, and the microcapsule
diameter of the
solid cream whipping
powder is 1-50 [mu] m. The selected
glucose syrup not only can effectively embed
grease, but also can avoid
vitrification fracture of a
wall material in the
spray drying process; and two times of gradient homogenization are designed, so that the phenomenon of thick
emulsion caused by single-stage
high pressure is effectively avoided. The product is stable in
system, free of floating oil, clean and smooth in surface and full in
flavor after being brewed.