Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage

A technology of planting butter powder and inulin, which is applied in the direction of fat-containing food ingredients, food ingredients, edible oil/fat, etc., to achieve the effect of long storage time, reducing content, and promoting the absorption of nutrients

Pending Publication Date: 2021-05-28
WUHAN POLYTECHNIC UNIVERSITY
View PDF8 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no healthy and safe non-dairy creamer with low fat and low calorie or no fat zero calorie and no trans fatty acid in the prior art

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The inulin-containing low-fat non-dairy creamer of this implementation is made from the following raw materials:

[0027] Hydrogenated coconut oil 22g, sodium caseinate 15g, corn syrup 55g, gum arabic 5g, sodium stearoyl lactylate 0.7g, glyceryl monostearate 4.3g, inulin 12g, dipotassium hydrogen phosphate 2g, silicon dioxide 0.3 g.

[0028] The preparation process of the low-fat non-dairy creamer containing inulin of this implementation comprises:

[0029] 1) Water phase preparation: Dissolve sodium caseinate and dipotassium hydrogen phosphate in hot water at 75°C and fully dissolve them; then add corn syrup, gum arabic, and inulin and mix thoroughly, and control the temperature at 75°C.

[0030] 2) Oil phase preparation: melt the hydrogenated coconut oil at 60-70° C., add sodium stearoyl lactylate and fatty acid glycerol monostearate after melting to fully dissolve.

[0031] 3) After fully mixing the oil phase and the water phase, carry out emulsification and steril...

Embodiment 2

[0035] The inulin-containing low-fat non-dairy creamer of this implementation is made from the following raw materials:

[0036] Hydrogenated coconut oil 25g, sodium caseinate 14g, corn syrup 60g, gum arabic 6g, sodium stearoyl lactylate 0.8g, glyceryl monostearate 4.3g, inulin 14g, dipotassium hydrogen phosphate 2g, silicon dioxide 0.3 g.

[0037] The preparation process of the low-fat non-dairy creamer containing inulin of this implementation comprises:

[0038] 1) Water phase preparation: Dissolve sodium caseinate and dipotassium hydrogen phosphate in hot water at 80°C and fully dissolve them; then add corn syrup, gum arabic, and inulin and mix thoroughly, and control the temperature at 75°C.

[0039] 2) Oil phase preparation: melt the hydrogenated coconut oil at 60-70° C., add sodium stearoyl lactylate and fatty acid glycerol monostearate after melting to fully dissolve.

[0040] 3) After fully mixing the oil phase and the water phase, carry out emulsification and steril...

Embodiment 3

[0044] The inulin-containing low-fat non-dairy creamer of this implementation is made from the following raw materials:

[0045] Hydrogenated coconut oil 20g, sodium caseinate 10g, corn syrup 55g, gum arabic 5g, sodium stearoyl lactylate 0.7g, glyceryl monostearate 4.3g, inulin 16g, dipotassium hydrogen phosphate 2g, silicon dioxide 0.3 g.

[0046] The preparation process of the low-fat non-dairy creamer containing inulin of this implementation comprises:

[0047] 1) Water phase preparation: Dissolve sodium caseinate and dipotassium hydrogen phosphate in hot water at 80°C, fully dissolve them; then add corn syrup, gum arabic, and inulin and mix thoroughly, and control the temperature at 80°C.

[0048] 2) Oil phase preparation: melt the hydrogenated coconut oil at 60-70° C., add sodium stearoyl lactylate and fatty acid glycerol monostearate after melting to fully dissolve.

[0049] 3) After fully mixing the oil phase and the water phase, carry out emulsification and sterilizati...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of food processing, and particularly relates to inulin-containing low-fat non-dairy creamer, a preparation method thereof and an inulin-containing low-fat non-dairy creamer beverage. Based on the total weight of the inulin-containing low-fat non-dairy creamer, the inulin-containing low-fat non-dairy creamer comprises the following components in percentage by weight: 10-30% of edible vegetable oil, 5-15% of sodium caseinate, 30-60% of syrup, 1-2% of a stabilizer, 1-7% of a thickener, 3-6% of an emulsifier, 10-20% of inulin and 0.2-0.4% of silicon dioxide. According to the inulin-containing low-fat non-dairy creamer, the content of hydrogenated vegetable oil in traditional non-dairy creamer is reduced, the requirement of people for flavor is met, and the nutritional value of the product can be improved. The development of novel low-fat, nutritional and healthy non-dairy creamer has important practical significance, and a theoretical basis is provided for promoting the development of the beverage industry in China and developing low-fat or fat-free foods for related enterprises.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to an inulin-containing low-fat non-dairy creamer, a preparation method thereof and an inulin-low-fat non-dairy creamer drink. Background technique [0002] Non-dairy creamer is widely used in the beverage industry due to its excellent dispersibility and emulsification, and is an indispensable food additive in this industry. The commercially available non-dairy creamer uses hydrogenated vegetable oil as the main raw material, supplemented by glucose syrup, casein, emulsifier, stabilizer, thickener, essence and other raw materials, mixed evenly, emulsified and homogenized, and spray-dried. Fat can improve the flavor, taste and aroma of food, and make food have a delicate taste. However, excessive intake of saturated fatty acids in hydrogenated vegetable oil will cause harm to human health. The World Health Organization recommends that fat should not exceed 30% of daily...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A23L2/38A23L33/21
CPCA23D9/007A23D9/04A23L2/38A23L33/21A23V2002/00A23V2200/124A23V2250/5062A23V2200/328A23V2200/332A23V2200/3262A23V2250/18
Inventor 张维农武倩齐玉堂贺军波
Owner WUHAN POLYTECHNIC UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com