Method for producing plant fat cream rich in diglyceride

Abstract

The invention relates to a method for producing plant fat cream rich in diglyceride, the method comprises the following steps: melting diglyceride, heating the temperature to 50-85 DEG C, adding casein, disodium hydrogen phosphate, sodium dihydrogen phosphate, cane sugar fatty acid ester, soybean phosphatide, polyglycerol fatty acid ester, hydroxypropyl methyl cellulose, xanthan gum and the like for stirring and evenly dispersing (refers as oil phase), simultaneously, dissolving cane sugar, glucose and glucose syrup into water, heating to the temperature of 50-85 DEG C (refers as water phase), evenly mixing oil phase, water phase and essence, keeping the temperature of 65-90 DEG C, stirring at the speed of 40-100 rpm for 5-30 minutes, homogenizing, cooling and aseptically loading to prepare. The plant fat cream produced by the method has the advantages of health, nutrition and safety, and the operation performance and stability are good. The invention is suitable for the field of plant fat cream rich in diglyceride production.

Description

technical field [0001] The invention belongs to the technical field of cream products, and in particular relates to a preparation method of non-dairy cream rich in diglyceride. Background technique [0002] In non-dairy cream systems, fat is the key component for forming emulsions and whipping to form a stable foam structure. The proportion of crystalline fat in fat globules determines the shear destabilization of the emulsion. Fat is completely crystallized or not crystallized at all, and the fat globules are difficult to coalesce, and the emulsion cannot be whipped to form a stable foam structure. Therefore, , the state of the fat before partial coalescence of the fat globules must be semi-crystalline. Because the crystalline fat limits the fluidity of the fat, the fat globules in the semi-crystalline state cannot completely coalesce, only partial coalescence can occur to varying degrees, and the partially coalesced fat globules form a solid structure around the air bubbl...

AI Technical Summary

Problems solved by technology

[0003] At present, the fats of major non-dairy cream brands at home and abroad generally use hydrogenated vegetable oil or a mixture of hydrogenated vegetable oil and anhydrous butter, which leads to the following problems: (1) hydrogenated vegetable oil forms part of trans fatty acids during hydrogenation, The intake of a large amount of trans fatty acids will increase blood viscosity and cohesion, promote thrombus formation, increase low-density lipoprotein and reduce high-density lipoprotein, promote arteriosclerosis, affect the development and growth of the central nervous system of infants, and at the same time Increase the risk of heart disease; (2) Animal fats and oils are high in saturated fatty acids and cholesterol. Excessive intake will cause consumers to be prone to rich and noble diseases such as hyperlipidemia, hyperglycemia, hypertension, coronary heart disease and cerebral infarction. Therefore, choose a It is very important to replace the hydrogenated vegetable oil or the mixed oil of hydrogenated vegetable oil and anhydrous butter with a kind of oil with health care function, so it is very important to use diglyceride instead of hydrogenated vegetable oil or the mixed oil of hydrogenated vegetable oil and anhydrous butter to produce non-dairy cream is one of the key technologies of the present invention