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Method for producing coconut-taste coconut oil powdered grease

A technology of powdered oil and production method, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of inconvenient food processing, easy oxidative deterioration, poor fluidity, etc.

Inactive Publication Date: 2011-06-22
海南省粮油科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, coconut oil is solid at room temperature, has poor fluidity and is easily oxidized and deteriorated, which brings inconvenience to food processing.

Method used

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  • Method for producing coconut-taste coconut oil powdered grease

Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0011] 1. While stirring, add 50Kg of microporous starch, 60Kg of maltodextrin, 16.7Kg of gum arabic, and 5.4Kg of sucrose lipid into 800Kg of water and stir to dissolve.

[0012] 2. Add 1.3 Kg of distilled monoglyceride to 200Kg of edible coconut oil, and stir to dissolve.

[0013] 3. Mix the above two solutions, stir and emulsify at 85°C for 30 minutes.

[0014] 4. Homogenize the emulsion twice with a pressure of 40Mpa on the homogenizer.

[0015] 5. Spray-dry the emulsion on a spray dryer with an inlet temperature of 190°C and an outlet temperature of 95°C to obtain coconut oil powder.

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Abstract

The invention belongs to the field of functional food and relates to a method for producing coconut-taste coconut oil powdered grease. The coconut-taste coconut oil powdered grease is produced by using edible coconut oil as a core material and using microporous starch, maltodextrin and Arabic gum as wall materials and performing spray drying. A suitable composite emulsifying agent is adopted according to the characteristics of the core material and the wall materials, so embedding rate is high, water solubility is high and cost is low. The coconut-taste coconut oil powdered grease does not comprise essence preservative, has aromatic coconut taste, and can be conveniently added into food requiring coconut taste, such as bread, ice cream, fast food, solid beverage, soup, cakes, candies and the like.

Description

technical field [0001] The invention belongs to the field of functional food, and is a natural coconut-flavored powdered oil, which can be added to bread, ice cream, fast food, soup, cakes, candies and other foods requiring coconut flavor. Background technique [0002] With the development of the economy, my country's food industry has developed into the first pillar industry in China, with an annual output value of one trillion yuan. At the same time, new food processing technologies, new raw materials, and new products are constantly emerging, which are natural, safe, nutritious, and delicious. Has become the mainstream of consumption. Oil is an important raw material for food processing. Appropriate use of oil can improve the flavor, taste and aftertaste of food. However, commonly used oil is generally liquid oil or solid oil, which is inconvenient to weigh when used, difficult to mix with other raw materials, and difficult to touch. Defects such as greasy feeling, diffic...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 高红日郑联合王涛
Owner 海南省粮油科学研究所
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