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A kind of preparation method of cashew nut oil powder oil

A technology for powdered oil and cashew oil, which is applied to the field of cashew oil powdered oil and its preparation, can solve the problems of difficult storage, easy oxidation and degradation, and achieves the effects of smooth surface, enhanced water binding capacity, and reduced protein aggregation phenomenon.

Active Publication Date: 2017-11-03
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cashew nut oil is a liquid oil, easy to oxidize and lose, not easy to store

Method used

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  • A kind of preparation method of cashew nut oil powder oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Take 1000g of pure water according to the weight ratio, heat it to 72°C, add 280g of cashew nut oil and 8g of mono- and di-glycerides in turn, stir and dissolve, and make A liquid;

[0019] (2) Take 1800g of pure water according to the weight ratio, heat it to 52°C, add 600g of corn glucose syrup, 10g of skimmed milk powder, 3g of sodium stearoyl lactylate and 10g of dipotassium hydrogen phosphate in sequence, stir and dissolve, and make B liquid;

[0020] (3) Take 800g of pure water according to the weight ratio, heat it to 53°C, add 15g of sodium caseinate, 1g of sodium tripolyphosphate, 1g of sodium hexametaphosphate and 10g of cashew nut protein in sequence, stir and dissolve, and make liquid C;

[0021] (4) At 55°C and a stirring speed of 1300r / min, pour liquid C into liquid B at a constant speed (the time spent is 7 minutes), and after stirring for 7 minutes, add liquid A to the BC mixture at a constant speed (the The consumption time is 16min), after mixing, ...

Embodiment 2

[0026] (1) Take 120g of pure water according to the weight ratio, heat it to 72°C, add 30g of cashew nut oil and 1.2g of mono- and di-glycerides in turn, stir and dissolve, and make A liquid;

[0027] (2) Take 200 g of pure water according to the weight ratio, heat it to 54 °C, add 62 g of corn glucose syrup, 3 g of skimmed milk powder, 0.6 g of sodium stearoyl lactylate and 2 g of dipotassium hydrogen phosphate in sequence, stir and dissolve, and make B liquid;

[0028] (3) Take 120g of pure water according to the weight ratio, heat it to 55°C, add 2.5g of sodium caseinate, 0.5g of sodium tripolyphosphate, 0.3g of sodium hexametaphosphate and 3g of cashew nut protein in sequence, stir and dissolve, and make liquid C;

[0029] (4) At 57°C and a stirring speed of 1300r / min, pour liquid C into liquid B at a constant speed (the time spent is 7 minutes), and after stirring for 8 minutes, add liquid A to the BC mixture at a constant speed (the It takes 16 minutes), after mixing, co...

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Abstract

The invention relates to a preparation method of cashew nut oil powder oil, which is obtained by preparing raw materials with the following weight contents: 28-30 parts of cashew nut oil; 60-62 parts of corn glucose syrup; 1.5-2.5 parts of sodium caseinate; 0.8 parts of mono- and di-glycerides ‑1.2 parts; 0.3‑0.6 parts of sodium stearoyl lactylate; 1‑2 parts of dipotassium hydrogen phosphate; 0.1‑0.5 parts of sodium tripolyphosphate; 0.1‑0.3 parts of sodium hexametaphosphate; -3 copies. The process flow is: Liquid A: oil phase (cashew nut oil + mono- and di-glycerides) + liquid B: (corn glucose syrup + skimmed milk powder + sodium stearoyl lactylate + dipotassium hydrogen phosphate) + liquid C: (sodium tripolyphosphate + Sodium hexametaphosphate + cashew nut protein + sodium caseinate), blending, stirring, homogenizing, spray drying, and packaging the finished product. The invention has high embedding rate, smooth surface, obviously improved heat stability and storage stability, and long shelf life.

Description

technical field [0001] The invention belongs to the field of beverages, and in particular relates to cashew nut oil powder and a preparation method thereof. Background technique [0002] Cashew nuts belong to the genus Macadamia of the family Longanaceae, also known as macadamia nuts, macadamia walnuts, and Queensland chestnuts. The edible part of the macadamia nut is the kernel, which is crispy, smooth, tender and delicious, with a unique buttery aroma. It is the best quality edible fruit in the world, and has the reputation of "Queen of Dried Fruits" and "King of Nuts in the World". Macadamia nuts are rich in nutrients, with an oil content of 78%, protein 9%, and 8 essential amino acids, as well as minerals and vitamins. Macadamia nut oil contains more than 80% monounsaturated fatty acids, mainly oleic acid and palmitoleic acid, so macadamia nuts are mainly used for frying oil in addition to being eaten as dried fruit. The macadamia nut meal protein after oil extraction ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/007A23D9/04A23D9/06
Inventor 刘成梅钟业俊钟俊桢罗舜菁刘伟胡旭涛
Owner NANCHANG UNIV
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