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Preparation method of fresh non-dairy cream powder

A technology of fat-growing fresh cream and fresh cream, which is applied in the production/processing of edible oil/fat, edible oil/fat components, and preservation of edible oil/fat finished products, which can solve the problem of high transportation and storage conditions that affect product application , low temperature preservation and other issues, to achieve the effect of seasonal stability of product properties, convenient transportation, and four-season stability

Inactive Publication Date: 2017-02-01
SHANDONG TIANJIAO BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its own liquid or semi-solid form, the product has high requirements for transportation and storage conditions, requires low-temperature preservation, needs to be thawed before use, and has a short shelf life, which affects the application of the product

Method used

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  • Preparation method of fresh non-dairy cream powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Preparation of the oil phase: Weigh 500kg of hydrogenated palm kernel oil stripped of the carton and inner film, put it in a carburetor, turn on the steam valve to heat it to melt, and close the valve when the temperature reaches 60°C; add monoglyceride fat A total of 20kg of acid ester and diglyceride fatty acid ester, 60kg of diacetyl tartaric acid monoglyceride, stirred for 20 minutes and set aside.

[0022] (2) Preparation of water phase: Pour 60 kg of sodium caseinate, 20 kg of dipotassium hydrogen phosphate, and 3 kg of xanthan gum 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.

[0023] (3) Mixing and shearing: First put 340kg of glucose syrup (dry basis) 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, add 1 kg of cream essence, stirring continuously to keep the temperature of...

Embodiment 2

[0029] (1) Preparation of the oil phase: Weigh 460kg of hydrogenated palm kernel oil 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 fat A total of 15kg of acid ester and diglyceride fatty acid ester, 55kg of monoglyceride diacetyl tartrate, stirred for 20 minutes for subsequent use.

[0030] (2) Preparation of water phase: Pour 55kg of sodium caseinate, 18kg of dipotassium hydrogen phosphate, and 2kg of xanthan gum 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.

[0031] (3) Mixing and shearing: first put 390kg of glucose syrup (dry basis) 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, add 1 kg of cream essence, stirring continuously to keep the temperature of the ...

Embodiment 3

[0037] (1) Preparation of the oil phase: Weigh 400kg of hydrogenated palm kernel oil stripped of the carton and inner film, put it in a carburetor, turn on the steam valve to heat it to melt, and close the valve when the temperature reaches 60°C; add monoglyceride fat A total of 10kg of acid ester and diglyceride fatty acid ester, 50kg of monoglyceride diacetyl tartrate, stirred for 20 minutes and set aside.

[0038] (2) Preparation of water phase: Pour 50kg of sodium caseinate, 10kg of dipotassium hydrogen phosphate, and 2kg of xanthan gum into deionized water, stir at high speed, and after fully dissolved, pass through a colloid mill to make it uniform and become a paste .

[0039] (3) Mixing and shearing: first put 478kg (dry basis) of glucose syrup 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, and keep stirring Stir to keep the feed liquid temperature at 50-70°C, and then use high-...

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Abstract

The invention discloses the field of food production and particularly discloses a preparation method of fresh non-dairy cream powder. According to the preparation method of the powder, hydrogenated palm kernel oil, sodium caseinate, grape syrup and an emulsifying agent are used as main raw material, the hydrogenated palm kernel oil is put in an oil melting pan to be molten, then monoglycerin fatty acid ester, diglycerin fatty acid ester and monoglyceride diacetytartaric ester are added, and even stirring is performed to obtain an oil phase; the sodium caseinate, dipotassium phosphate and xanthan gum are dissolved in deionized water, and the mixture is milled into pasty liquid by a colloid mill; the pasty liquid and the oil phase are sequentially added and evenly stirred, the mixture is homogenized and pumped into a drying tower for spray drying, and a finished product is obtained. The preparation method is simple in process, a production cycle is short, the product nature is seasonally stable, the fresh non-dairy cream powder can replace liquid dairy cream to be applied to the field of foods, and the problem that the liquid dairy cream is not easy to transport, take care and store is solved.

Description

[0001] (1) Technical field [0002] The invention belongs to the field of food production, and in particular relates to a preparation method of vegetable fat fresh cream powder. [0003] (2) Background technology [0004] Non-dairy cream is a pre-whipped product made of vegetable oil and casein as the main ingredients, adding emulsifiers, stabilizers, sugar, flavors and other auxiliary materials. It can be used in birthday cakes, bread sandwiches and other foods. Currently It has been widely used in the field of baking. However, due to its own liquid or semi-solid form, the product has high requirements for transportation and storage conditions, requires low temperature preservation, needs to be thawed before use, and has a short shelf life, which affects the application of the product. Non-dairy fresh cream powder can be stored at room temperature. When using it, you only need to add an appropriate amount of white sugar and 1.5 times cold water (below 8°C) according to the sw...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/02A23D7/06
CPCA23D7/005A23D7/02A23D7/06
Inventor 李海岭李子来胡树刚李明刚
Owner SHANDONG TIANJIAO BIOLOGICAL TECH
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