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Edible butter composition and method for preparing butter powder with the same as raw material

A technology of composition and butter powder, applied in the direction of butter extraction, application, dairy products, etc., can solve the problems of low fat content and oil leakage, reduce emulsification time, improve dispersibility and stability, and shorten production effect of cycles

Active Publication Date: 2008-12-03
和政县华龙乳制品有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide an edible butter composition to solve the problems of low fat content and oil leakage in the production of butter powder in the existing method

Method used

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  • Edible butter composition and method for preparing butter powder with the same as raw material
  • Edible butter composition and method for preparing butter powder with the same as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Example 1 Put casein and water into a conversion tank at a ratio of 1:3, stir evenly, and heat up to 40-45°C; slowly stir and add 20% NaOH solution to make the pH of the feed liquid reach 5.4, and heat up to 60°C ℃, and the heating process is completed within 30min; then add Ca(OH) 2 Suspension liquid, make the pH value of the feed liquid reach 6.6, and raise the temperature to 72°C, stir for 30 minutes and then enter the next process; 15s; the feed liquid passes through the high-pressure homogenizer with a pressure of 18MPa; spray drying: the inlet air temperature is 160°C, the exhaust air temperature is 80°C, the temperature inside the drying tower is 72°C, the pressure is 18MPa, the feed liquid temperature is 80°C, and the feed liquid flow rate is 700L / h; add 32kg of water to the high-shear emulsification tank, then add 6kg of sodium calcium caseinate, after the sodium calcium caseinate is completely dissolved, then add 19kg of maltodextrin, 1600~1800rpm / min; After ...

Embodiment 2

[0071] Example 2 Put casein and water into the conversion tank at a ratio of 1:5, stir evenly, and heat up to 42°C; slowly stir and add 23% NaOH solution to make the pH of the feed liquid reach 5.6, and heat up to 62°C, And the heating process is completed within 30min; then add Ca(OH) 2 Suspension liquid, make the pH value of the feed liquid reach 6.7, and raise the temperature to 74°C, stir for 35 minutes and then enter the next process; 18s; the feed liquid passes through the high-pressure homogenizer with a pressure of 20MPa; spray drying: the inlet air temperature is 180°C, the exhaust air temperature is 83°C, the temperature inside the tower is 76°C, the pressure is 20MPa, the feed liquid temperature is 83°C, and the feed liquid flow rate is 730L / h; add 42 kg of water to the high-shear emulsification tank, then add 8 kg of sodium calcium caseinate, after the sodium calcium caseinate is completely dissolved, then add 20 kg of maltodextrin, 1700rpm / min; After mixing even...

Embodiment 3

[0072] Example 3 Water in the ratio of 1:4 of casein and water was put into the conversion tank, stirred evenly, and the temperature was raised to 45°C; slowly stirred and 25% NaOH solution was added to make the pH value of the feed liquid reach 5.8, and the temperature was raised to 65°C. ℃, and the heating process is completed within 30min; then add Ca(OH) 2 Suspension liquid, make the pH value of the feed liquid reach 6.8, and raise the temperature to 75°C, stir for 40 minutes and then enter the next process; after the conversion is completed, the feed liquid is rubber milled by a rubber mill, and the temperature of the feed liquid is raised to 90°C, and kept for 20s The feed liquid passes through the high-pressure homogenizer with a pressure of 25MPa; spray drying: the inlet air temperature is 200°C, the exhaust air temperature is 85°C, the temperature inside the tower is 78°C, the pressure is 25MPa, the feed liquid temperature is 85°C, and the feed liquid flow rate is 750L...

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Abstract

The invention discloses an edible butter composition and a method for producing butter powder by adoption of the edible butter composition as a raw material, aiming at solving the problems of low fat percentage, oil leakage and so on in production of the butter powder by the prior method. The method takes the edible butter as the raw material, adopts the microcapsule technology, takes casein sodium calcium as an emulsifier and a stabilizer, and uses maltodextrin to perform embedding so as to produce the butter powder with different fat percentages. The method takes the edible butter processed by cream powder as the raw material and applies the modern dairy processing technology, the microcapsule technology, the biotechnology and so on to perform processing procedures such as emulsification, homogenization, spray drying and so on. The butter powder produced by the method has the advantages of capability of being immediately dissolved once mixed with water, high stability, and convenience in transportation, production and storage, etc., and greatly widens the application range of the edible butter.

Description

technical field [0001] The invention relates to an edible butter composition and a method for producing butter powder using it as a raw material. Background technique [0002] Butter powder can be used instead of butter to make snacks, ice cream, baked bread and other foods. Butter powder can improve the organization of food, taste and aroma, provide heat energy, strengthen various nutrition, and endow food with discreteness, emulsification, food luster, smoothness and other characteristics. Due to the above advantages of butter powder, there is an increasing demand for butter powder. [0003] Traditionally produced and used edible butter is not easy to preserve and oxidatively deteriorates, which affects product quality and shelf life, and is inconvenient to use, which greatly limits the application of edible butter in the food industry. Edible butter uses cream or cream as the raw material, destroys the fat globules by physical methods, makes the fat free from the fat gl...

Claims

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Application Information

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IPC IPC(8): A23C15/02A23C15/14
Inventor 甘伯中敏文祥纪银莉刘永明丁福军童伟马志强朱雄英高维东
Owner 和政县华龙乳制品有限公司
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