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Preparation method of powdered grease of macadimia nut oil

A technology for powdered oil and nut oil, applied in the field of macadamia oil powdered oil and its preparation, can solve the problems of easy oxidation and failure, difficult storage, etc., and achieves good embedding effect, high embedding rate, and improved sticking phenomenon. Effect

Active Publication Date: 2015-05-20
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Macadamia nut oil is a liquid oil, easily oxidized and hard to store

Method used

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  • Preparation method of powdered grease of macadimia nut oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Take 1200g of pure water according to the weight ratio, heat it to 72°C, add 320g of macadamia nut oil and 12g of mono- and di-glycerides in turn, stir and dissolve, and make A liquid;

[0019] (2) Take 2000g of pure water according to the weight ratio, heat it to 57°C, add 600g of corn glucose syrup, 30g of skimmed milk powder, 8g of sodium stearoyl lactylate and 20g of dipotassium hydrogen phosphate in sequence, stir and dissolve, and make B liquid;

[0020] (3) Take 1200g of pure water according to the weight ratio, heat it to 52°C, add 22g of sodium caseinate, 6g of sodium tripolyphosphate, 3g of sodium hexametaphosphate and 30g of macadamia nut protein in sequence, stir and dissolve, and make liquid C;

[0021] (4) At 57°C and a stirring speed of 1200r / min, pour liquid C into liquid B at a constant flow rate (the time spent is 6 minutes), and after stirring for 6 minutes, add liquid A to the BC mixture at a constant flow rate (the The consumption time is 15min)...

Embodiment 2

[0026] (1) Take 100g of pure water according to the weight ratio, heat it to 70°C, add 30g of macadamia nut oil and 0.8g of mono- and di-glycerides in turn, stir and dissolve, and make A liquid;

[0027] (2) Take 180g of pure water according to the weight ratio, heat it to 55°C, add 58g of corn glucose syrup, 2g of skimmed milk powder, 0.5g of sodium stearoyl lactylate and 1g of dipotassium hydrogen phosphate in sequence, stir and dissolve, and make B liquid;

[0028] (3) Take 80g of pure water according to the weight ratio, heat it to 50°C, add 1.8g of sodium caseinate, 0.3g of sodium tripolyphosphate, 0.1g of sodium hexametaphosphate and 1g of macadamia nut protein in sequence, stir and dissolve, and make liquid C ;

[0029] (4) At 55°C and a stirring speed of 1200r / min, pour solution C into solution B at a constant flow rate (the time spent is 6 minutes), and after stirring for 5 minutes, add solution A at a constant rate to BC mixture (the It takes 15 minutes), after mixi...

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Abstract

The invention relates to a preparation method of powdered grease of macadimia nut oil. The powdered grease is prepared from the following raw materials in parts by weight: 30-32 parts of macadimia nut oil, 58-60 parts of corn glucose syrup, 1.8-2.2 parts of casein sodium salt, 0.8-1.2 parts of monoglyceryl ester, 0.5-0.8 part of sodium stearyl lactate, 1-2 parts of dipotassium phosphate, 0.3-0.6 part of sodium tripolyphosphate, 0.1-0.3 part of sodium hexametaphosphate, 1-3 parts of macadamia nut protein and 2-3 parts of skimmed milk powder. The preparation method comprises the following steps of: blending and stirring solution A (containing oil-phase macadamia nut oil and monoglyceryl ester), solution B (containing corn glucose syrup, sodium stearyl lactate, dipotassium phosphate and skimmed milk powder) and solution C (containing sodium tripolyphosphate, sodium hexametaphosphate, macadamia nut protein and casein sodium salt), and then, homogenizing, spray drying and packaging. The powdered grease disclosed by the invention is high in embedding rate, uniform in particle size, smooth in surface, good in thermal stability and storage stability and long in shelf life.

Description

technical field [0001] The invention belongs to the field of beverages, in particular to a macadamia nut oil powder fat and a preparation method thereof. technical background [0002] Macadamia nuts belong to the genus of Macadamia in the family Longanaceae, also known as Australian 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 is a high-qua...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/06
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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