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Method for preparing cold cut type non-dairy creamer

A plant fat powder, cold-dissolving technology, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of bad flavor of monoglyceride fatty acid ester, convenient application, long time-consuming and other problems, and achieve good low-temperature dissolution effect , four-seasonal stability, the effect of seasonal stability

Active Publication Date: 2013-11-27
SHANDONG TIANJIAO BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, cold-soluble non-dairy creamer products mainly adopt the technology of spraying monoglyceride fatty acid ester on the surface of product particles. For example, lecithin is sprayed on the surface of its particles after the product is spray-dried using special equipment. Because soybean lecithin has good Hydrophilic, can be combined with cold water, so that the product can be better dispersed in cold water; and the existing monoglyceride fatty acid ester spraying technology has corresponding shortcomings, one is the need for special equipment, and the other is the use of monoglyceride fat The taste of esters is not good, so the convenience of application has been limited
The cold-melt non-dairy creamer products in the prior art have problems such as high cost, low efficiency, and long time consumption

Method used

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  • Method for preparing cold cut type non-dairy creamer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Preparation of the oil phase: Weigh 400kg of cocoa butter substitute stripped of the carton and inner film, put it into the oil pot, open the steam valve to heat it to melt, and close the valve when the temperature reaches 60°C; add monoglyceride fatty acid Ester 5kg, sodium stearoyl lactylate 1kg, stirred for 20 minutes and set aside.

[0025] (2) Preparation of water phase: Pour 15kg of sodium caseinate, 4kg of dipotassium hydrogen phosphate, and 1.5kg of sodium tripolyphosphate into deionized water, stir at high speed, and after fully dissolved, pass through a colloid mill to make it uniform and become a paste State fluid.

[0026] (3) Mixing and shearing: First put 650kg (dry basis) of maltodextrin into the mixing tank, then put the paste liquid in step 2 and keep stirring, after a certain period of time, add the oil phase in step 1, Keep stirring to keep the temperature of the material liquid at 50-70°C, and then use high-speed shearing for 15 minutes.

[002...

Embodiment 2

[0031] (1) Preparation of the oil phase: Weigh 435kg of cocoa butter substitute stripped of the carton and inner film, put it into the oil pot, open the steam valve to heat it to melt, and close the valve when the temperature reaches 60°C; add monoglyceride fatty acid 7kg of ester and 2.0kg of sodium stearoyl lactylate were stirred for 20 minutes for later use.

[0032] (2) Preparation of water phase: Pour 16kg of raw material sodium caseinate, 5kg of dipotassium hydrogen phosphate, and 2kg of sodium tripolyphosphate into deionized water, stir at high speed, and after fully dissolved, pass through a colloid mill to make it uniform and become a paste liquid.

[0033] (3) Mixing and shearing: first put 679kg (dry basis) of maltodextrin into the mixing tank, then put the paste liquid in step 2 and keep stirring, after a certain period of time, add the oil phase in step 1, Keep stirring to keep the temperature of the material liquid at 50-70°C, and then use high-speed shearing fo...

Embodiment 3

[0038] (1) Preparation of the oil phase: Weigh 450kg of cocoa butter substitute stripped of the carton and inner film, put it into the oil pot, open the steam valve to heat it to melt, and close the valve when the temperature reaches 60°C; add monoglyceride fatty acid Ester 10kg, sodium stearoyl lactylate 3kg, stirred for 20 minutes and set aside.

[0039] (2) Preparation of water phase: Pour 20kg of sodium caseinate, 8kg of dipotassium hydrogen phosphate, and 3kg of sodium tripolyphosphate into deionized water, stir at high speed, and after fully dissolved, pass through a colloid mill to make it uniform and become a paste liquid.

[0040] (3) Mixing and shearing: First put 700kg of maltodextrin (dry basis) into the mixing tank, then put the paste liquid in step 2 into it and keep stirring, after a certain period of time, add the oil phase in step 1, Keep stirring to keep the temperature of the material liquid at 50-70°C, and then use high-speed shearing for 15 minutes.

[0...

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Abstract

The invention belongs to the production field of non-dairy creamer, and particularly discloses a method for preparing cold cut type non-dairy creamer. The method comprises the following steps: cocoa butter substitute, sodium caseinate and maltodextrin are used as raw materials, the cocoa butter substitute is placed into an oil pan to be melted, monoglyceride fatty acid ester and stearoyl sodium lactate are added into the cocoa butter substitute, and the mixture is uniformly stirred to obtain an oil phase; casein sodium, dipotassium hydrogen phosphate and sodium tripolyphosphate are dissolved in deionized water, and the mixture becomes pappy liquid through a colloid mill; the pappy liquid and the oil phase are sequentially added into the maltodextrin for uniform stirring, after being homogenized, the feed liquid is pumped into a drying tower for spray drying so as to obtain a finished product. The non-dairy creamer is simple in process, short in production period, stable in seasonal characters and good in low-temperature dissolution effect, can be easily dissolved in cold water, can effectively expand the application fields of non-dairy creamer, and opens up new food sources for cold food and cold beverage industries.

Description

(1) Technical field [0001] The invention belongs to the field of non-dairy creamer production, in particular to a preparation method of cold-soluble non-dairy creamer. (2) Background technology [0002] Non-dairy creamer, also known as creamer, has a special role in food production and processing, and is also a modern food. Non-dairy creamer has good water solubility, multi-emulsion and multi-dispersion, and forms a uniform milky liquid in water. Non-dairy creamer can improve the internal structure of food, increase flavor and fat, delicate taste, smooth and thick, so it is sometimes a good partner of coffee products, and can also be used for instant oatmeal, cakes and biscuits, etc. The biscuit improves crispness and is not easy to leak oil. [0003] Non-dairy creamer has good instant solubility, flavored with flavor similar to milk, and can replace milk powder or reduce the amount of milk used in food processing, thereby reducing production costs while maintaining st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 李海领李子来胡树刚李明刚
Owner SHANDONG TIANJIAO BIOLOGICAL TECH
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