阅读说明：本技术 一种纯天然冷饮粉 (Pure natural cold drink powder ) 是由 刘从珍 于 2018-07-02 设计创作，主要内容包括：本发明公开了一种纯天然冷饮粉,它以全蛋粉和卵磷脂等营养成分取代化学合成的乳化剂,以牛奶蛋白中的酪蛋白来取代化学合成的稳定剂,通过和蔗糖、奶粉、麦牙糊精、植脂末等其它成分以合理的比例科学搭配形成的一种新型纯天然冷饮粉,它不含化学合成成分,对人体无潜在危害,克服了传统冷饮粉对人体有潜在危害的缺陷。(The invention discloses a pure natural cold drink powder, which is a novel pure natural cold drink powder formed by scientifically matching with other components such as cane sugar, milk powder, maltodextrin, non-dairy creamer and the like in a reasonable proportion by replacing a chemically synthesized emulsifier with nutritional components such as whole egg powder, lecithin and the like and replacing a chemically synthesized stabilizer with casein in milk protein.)

1. A pure natural cold drink powder is composed of (by weight) sucrose 35-50%, whole milk powder 35-45%, maltodextrin 5-10%, non-dairy creamer 5-15%, egg yolk powder 2.0-5.0%, lecithin 1.0-2.0% and guar gum 1.5-2.0%.

Technical Field

The invention relates to a pure natural cold drink powder.

Background

The cold drink is a fashionable cold drink and is deeply loved by consumers. At present, in the traditional cold drink powder used for making in the market, the emulsifier and the stabilizer almost contain chemically synthesized components, the emulsifier mainly uses monoglyceride, sucrose ester, triglycerol ester and the like, and the stabilizer mainly uses CMC, sodium alginate and the like. The cold drink powder prepared by using the emulsifier and the stabilizer has potential harm to human bodies, particularly urinary systems, due to certain chemical components, and the traditional cold drink powder cannot meet the current needs today when natural green consumption is pursued by current consumers.

Disclosure of Invention

The invention discloses a pure natural cold drink powder, which is a novel pure natural cold drink powder formed by scientifically matching with other components such as cane sugar, milk powder, maltodextrin, non-dairy creamer and the like in a reasonable proportion by replacing a chemically synthesized emulsifier with nutritional components such as whole egg powder, lecithin and the like and replacing a chemically synthesized stabilizer with casein in milk protein.

The invention is realized by the following steps:

the cold drink powder consists of 35 to 50 percent of sucrose, 35 to 45 percent of whole milk powder, 5 to 10 percent of maltodextrin, 5 to 15 percent of non-dairy creamer, 2.0 to 5.0 percent of egg yolk powder, 1.0 to 2.0 percent of lecithin and 1.5 to 2.0 percent of guar gum according to weight percentage.

The invention uses the nutrient components such as whole egg powder and lecithin to replace chemically synthesized emulsifier, because the egg powder contains protein and lecithin, the protein and the lecithin are natural excellent emulsifier, and the lecithin also has the health care functions of enhancing memory, reducing blood fat and the like. The milk protein is mainly casein which is an excellent stabilizer, so the invention replaces the traditional synthetic emulsifier and stabilizer by increasing the proportion of the milk powder and using the whole egg powder and the lecithin.

The preparation method comprises premixing lecithin, guar gum, yolk powder and whole egg powder with sucrose, and dissolving with whole milk powder, maltodextrin and non-dairy creamer respectively

Dissolving in 2-3 times of drinking water, stirring while adding to disperse the powder uniformly, and aging for 10-30 min. And homogenizing the aged ice cream slurry twice, wherein the low pressure is 40-50 atm, and the high pressure is 120-140 atm. Spray drying the homogenized liquid raw material to obtain the yellowish powdery pure natural cold drink powder with good free-running property.

The cold drink powder produced by the formula does not contain chemical synthetic components, is harmless to human bodies, has aromatic flavor and fine and smooth mouthfeel, has a health-care function, accords with the consumption concept of pursuing natural health care of current consumers, and has good market prospect.

Detailed Description