阅读说明：本技术 一种含菊粉低脂植脂末及其制备方法和菊粉低脂植脂末饮品 (Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage ) 是由 张维农 武倩 齐玉堂 贺军波 于 2021-02-25 设计创作，主要内容包括：本发明属于食品加工领域,具体涉及一种含菊粉低脂植脂末及其制备方法和菊粉低脂植脂末饮品。以所述含菊粉低脂植脂末的总重量为基准,各组分的重量百分含量如下：食用植物油10～30％、酪蛋白酸钠5～15％、糖浆30～60％、稳定剂1～2％、增稠剂1～7％、乳化剂3～6％、菊粉10～20％、二氧化硅0.2～0.4％。含菊粉的低脂植脂末降低了传统植脂末中氢化植物油含量,不仅满足人们对于风味的需求,而且可以提高产品的营养价值。开发新型低脂,营养健康的植脂末有重要的现实意义,对促进我国饮料行业发展,也为相关企业开发低脂或者无脂食品的研发提供理论依据。(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 low-fat non-dairy creamer containing the inulin, the weight percentage of each component is as follows: 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. The low-fat non-dairy creamer containing inulin reduces the content of hydrogenated vegetable oil in the traditional non-dairy creamer, not only meets the requirement of people on flavor, but also can improve the nutritional value of the product. The development of novel low-fat, nutritional and healthy non-dairy creamer has important practical significance, and provides theoretical basis for promoting the development of beverage industry in China and developing low-fat or fat-free food for related enterprises.)

1. The inulin-containing low-fat non-dairy creamer is characterized by comprising the following components in percentage by weight based on the total weight of the inulin-containing low-fat non-dairy creamer:

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.

2. The inulin-containing low-fat non-dairy creamer of claim 1, wherein the edible vegetable oil is selected from at least one of cocoa butter replacers, hydrogenated palm kernel oil, and hydrogenated coconut oil.

3. The inulin-containing low-fat non-dairy creamer of claim 1, wherein the stabilizer is dipotassium phosphate and/or disodium phosphate.

4. The inulin-containing low-fat non-dairy creamer of claim 1, wherein the syrup is at least one of maltodextrin, maltose syrup, glucose syrup, and corn syrup.

5. The inulin-containing low-fat non-dairy creamer of claim 1, wherein the thickener is at least one selected from the group consisting of gum arabic, pectin, and xanthan gum.

6. The inulin-containing low-fat non-dairy creamer of claim 1, wherein the emulsifier is selected from at least one of glycerol mono-bis-stearate, sucrose esters and sodium stearoyl lactylate.

7. A method for preparing low-fat inulin-containing non-dairy creamer according to any of claims 1-6, comprising:

(1) dissolving sodium caseinate and stabilizer in 70-80 deg.C hot water, mixing, adding syrup, thickener and inulin, mixing, and controlling temperature at 70-80 deg.C to obtain water phase;

(2) heating edible vegetable oil to 60-70 deg.C, adding emulsifier, and dissolving to obtain oil phase;

(3) emulsifying and homogenizing the water phase and the oil phase at 60-80 deg.C under 25-35 MPa; then spray drying is carried out to obtain powder, wherein the air inlet temperature of the spray drying is 160-200 ℃, and the air outlet temperature is 80-100 ℃;

(4) and uniformly mixing the powder with silicon dioxide to obtain the low-fat non-dairy creamer containing inulin.

8. A low-fat inulin-containing non-dairy drink prepared by mixing the low-fat inulin-containing non-dairy drink of any one of claims 1 to 6 with water.

9. The inulin-containing low-fat non-dairy creamer of claim 8, wherein the weight ratio of the inulin-containing low-fat non-dairy creamer to water is from 1:8 to 12.

Technical Field

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.

Background

The non-dairy creamer is widely applied to the beverage industry due to the excellent dispersibility and emulsibility, and is an essential food additive in the industry. The commercial non-dairy creamer is prepared by uniformly mixing hydrogenated vegetable oil serving as a main raw material and glucose syrup, casein, an emulsifier, a stabilizer, a thickening agent, essence and the like serving as auxiliary materials, emulsifying, homogenizing and spray-drying. The fat can improve the flavor, mouthfeel and aroma of the food, so that the food has fine mouthfeel, but the saturated fatty acid contained in the hydrogenated vegetable oil can cause harm to human health if being taken too much. The world health organization recommends that the daily caloric source of each person should not exceed 30% fat and 10% saturated fat. If the fat in the non-dairy creamer is removed, although the requirement of consumers on low fat of food can be met, the mouthfeel and texture are greatly reduced. If the formula is adjusted, the fat substitute is used for replacing fat in the non-dairy creamer, so that the requirement of people on flavor can be met, and the nutritional value of the product can be improved. However, no healthy and safe non-dairy creamer with low fat, low calorie or no fat, zero calorie and no trans fatty acid exists in the prior art.

Inulin is a common component in food, has good water solubility, gel property and good taste and flavor, can obviously improve the quality of the food, and improves the nutrition, the taste and the preservation of the food. The inulin gel has a creamy mouthfeel and appearance, and can be used as a fat substitute to reduce the fat content of the final product and to improve the texture and nutrition of the product. The inulin is used for replacing fat in the non-dairy creamer to develop a low-fat non-dairy creamer product, so that the flavor of the non-dairy creamer prepared by the hydrogenated vegetable oil can be ensured, excessive calorie and fat can be prevented from being taken by a human body, trans-fatty acid is not contained, and the influence on the health of the human body due to excessive intake of the hydrogenated vegetable fat and the trans-fatty acid can be effectively prevented.

Disclosure of Invention

The invention aims to make up the technical defects and reduce the food safety risk, and provides novel non-dairy creamer which is reasonable in polysaccharide-fat ratio, good in nutrition and taste, safe and healthy. The low-fat non-dairy creamer containing inulin disclosed by the invention effectively controls the content of trans-fatty acid and effectively reduces the consumption of food additives.

In order to achieve the above object, the first aspect of the present invention provides an inulin-containing low-fat non-dairy creamer, which comprises the following components in percentage by weight, based on the total weight of the inulin-containing low-fat non-dairy creamer:

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.

Preferably, the edible vegetable oil is at least one selected from the group consisting of cocoa butter replacer, hydrogenated palm kernel oil and hydrogenated coconut oil.

Preferably, the stabilizer is dipotassium hydrogen phosphate and/or disodium hydrogen phosphate.

Preferably, the syrup is at least one of maltodextrin, maltose syrup, glucose syrup and corn syrup.

Preferably, the thickener is at least one selected from the group consisting of gum arabic, pectin, and xanthan gum.

Preferably, the emulsifier is at least one selected from glycerol monostearate, sucrose esters and sodium stearoyl lactylate.

The second aspect of the present invention provides a method for preparing the low-fat inulin-containing non-dairy creamer, which comprises:

(1) dissolving sodium caseinate and stabilizer in 70-80 deg.C hot water, mixing, adding syrup, thickener and inulin, mixing, and controlling temperature at 70-80 deg.C to obtain water phase;

(2) heating edible vegetable oil to 60-70 deg.C, adding emulsifier, and dissolving to obtain oil phase;

(3) emulsifying and homogenizing the water phase and the oil phase at 60-80 deg.C under 25-35 MPa; then spray drying is carried out to obtain powder, wherein the air inlet temperature of the spray drying is 160-200 ℃, and the air outlet temperature is 80-100 ℃;

(4) and uniformly mixing the powder with silicon dioxide to obtain the low-fat non-dairy creamer containing inulin.

In a third aspect of the present invention, there is provided an inulin low-fat non-dairy drink prepared by mixing the inulin-containing low-fat non-dairy powder described above with water.

Preferably, the weight ratio of the low-fat non-dairy creamer containing the inulin to the water is 1: 8-12.

The invention has the beneficial effects that:

the low-fat non-dairy creamer containing inulin reduces the content of hydrogenated vegetable oil in the traditional non-dairy creamer, not only meets the requirement of people on flavor, but also can improve the nutritional value of the product. Inulin in the low-fat non-dairy creamer can not be absorbed by human bodies and can not cause blood sugar fluctuation of the human bodies. The calorific value of the fat is 38KJ/g, the calorific value of the inulin is 4.2-6.3 KJ/g, and the inulin serving as a fat substitute can reduce the intake of calories. Therefore, the development of the novel low-fat, nutritional and healthy non-dairy creamer has important practical significance, and theoretical basis is provided for promoting the development of beverage industry in China and developing low-fat or non-fat food for related enterprises.

The invention has the advantages that:

the low-fat non-dairy creamer containing inulin has long storage time at normal temperature, reduces the content of fatty acid, and has better product stability, better dispersibility and wide application. Compared with the traditional non-dairy creamer, the non-dairy creamer has low calorie and better mouthfeel, meets the requirements of the current society on healthy life, and is more easily accepted by consumers. Inulin can form a gel with water and has a fat-like texture, and low-fat non-dairy creamer containing inulin has a texture similar to that of full fat. Inulin has water absorption, and can form high-viscosity colloid after absorbing water in stomach, so that people can not feel hunger, and inhibit absorption of substances such as fat, etc., to achieve weight reducing effect. Meanwhile, the health-care food has the effects of promoting the absorption of nutrient substances in the intestinal tract, assisting in reducing blood sugar and reducing serum cholesterol.

Additional features and advantages of the invention will be set forth in the detailed description which follows.

Detailed Description

Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

Example 1

The low-fat non-dairy creamer containing the inulin is prepared from the following raw materials:

22g of hydrogenated coconut oil, 15g of sodium caseinate, 55g of corn syrup, 5g of Arabic gum, 0.7g of sodium stearoyl lactylate, 4.3g of glyceryl monostearate, 12g of inulin, 2g of dipotassium hydrogen phosphate and 0.3g of silicon dioxide.

The preparation process of the inulin-containing low-fat non-dairy creamer comprises the following steps:

1) preparation of an aqueous phase: dissolving sodium caseinate and dipotassium hydrogen phosphate in 75 deg.C hot water, and dissolving completely; then adding corn syrup, Arabic gum and inulin, and mixing thoroughly, and controlling the temperature at 75 deg.C.

2) Preparing an oil phase: dissolving hydrogenated coconut oil at 60-70 deg.C, adding sodium stearoyl lactylate and glyceryl monostearate, and dissolving.

3) Mixing oil phase and water phase, emulsifying and sterilizing at 70 deg.C; and carrying out primary and secondary homogenization operations on the emulsified feed liquid, wherein the primary homogenization pressure is 25MPa, and the secondary homogenization pressure is 35MPa, so as to obtain the emulsion. And (3) carrying out spray drying on the emulsion in a spray tower, wherein the drying air inlet temperature is 180 ℃, and the air outlet temperature is 90 ℃ to obtain raw material powder.

4) And uniformly mixing the cooled raw material powder with silicon dioxide, granulating and packaging to obtain the low-fat non-dairy creamer containing inulin.

The low-fat inulin non-dairy creamer prepared by the method is uniformly mixed with water according to the mass ratio of 1:10, so that the low-fat inulin beverage can be prepared, and the particle size is 352nm and the dispersion coefficient PdI is 0.430.

Example 2

The low-fat non-dairy creamer containing the inulin is prepared from the following raw materials:

25g of hydrogenated coconut oil, 14g of sodium caseinate, 60g of corn syrup, 6g of Arabic gum, 0.8g of sodium stearoyl lactylate, 4.3g of glyceryl monostearate, 14g of inulin, 2g of dipotassium hydrogen phosphate and 0.3g of silicon dioxide.

The preparation process of the inulin-containing low-fat non-dairy creamer comprises the following steps:

1) preparation of an aqueous phase: dissolving sodium caseinate and dipotassium hydrogen phosphate in hot water of 80 deg.C, and dissolving completely; then adding corn syrup, Arabic gum and inulin, and mixing thoroughly, and controlling the temperature at 75 deg.C.

2) Preparing an oil phase: dissolving hydrogenated coconut oil at 60-70 deg.C, adding sodium stearoyl lactylate and glyceryl monostearate, and dissolving.

3) Mixing oil phase and water phase, emulsifying and sterilizing at 70 deg.C; and carrying out primary and secondary homogenization operations on the emulsified feed liquid, wherein the primary homogenization pressure is 25MPa, and the secondary homogenization pressure is 35MPa, so as to obtain the emulsion. And (3) carrying out spray drying on the emulsion in a spray tower, wherein the drying air inlet temperature is 170 ℃, and the air outlet temperature is 90 ℃ to obtain raw material powder.

4) And uniformly mixing the cooled raw material powder with silicon dioxide, granulating and packaging to obtain the low-fat non-dairy creamer containing inulin.

The low-fat inulin non-dairy creamer prepared by the method is uniformly mixed with water according to the mass ratio of 1:10, so that the low-fat inulin beverage can be prepared, and the particle size is 323nm, and the dispersion coefficient PdI is 0.408.

Example 3

The low-fat non-dairy creamer containing the inulin is prepared from the following raw materials:

20g of hydrogenated coconut oil, 10g of sodium caseinate, 55g of corn syrup, 5g of Arabic gum, 0.7g of sodium stearoyl lactylate, 4.3g of glyceryl monostearate, 16g of inulin, 2g of dipotassium hydrogen phosphate and 0.3g of silicon dioxide.

The preparation process of the inulin-containing low-fat non-dairy creamer comprises the following steps:

1) preparation of an aqueous phase: dissolving sodium caseinate and dipotassium hydrogen phosphate in hot water of 80 deg.C, and dissolving completely; then adding corn syrup, Arabic gum and inulin, and mixing thoroughly, and controlling the temperature at 80 deg.C.

2) Preparing an oil phase: dissolving hydrogenated coconut oil at 60-70 deg.C, adding sodium stearoyl lactylate and glyceryl monostearate, and dissolving.

3) Mixing oil phase and water phase, emulsifying and sterilizing at 70 deg.C; and carrying out primary and secondary homogenization operations on the emulsified feed liquid, wherein the primary homogenization pressure is 35MPa, and the secondary homogenization pressure is 35MPa, so as to obtain the emulsion. And (3) carrying out spray drying on the emulsion in a spray tower, wherein the drying air inlet temperature is 180 ℃, and the air outlet temperature is 90 ℃ to obtain raw material powder.

4) And uniformly mixing the cooled raw material powder with silicon dioxide, granulating and packaging to obtain the low-fat non-dairy creamer containing inulin.

The inulin low-fat non-dairy creamer prepared by the invention is uniformly mixed with water according to the mass ratio of 1:10, so that the inulin low-fat beverage can be prepared, and the obtained inulin low-fat beverage has the particle size of 255nm and the dispersion coefficient PdI of 0.206.

Example 4

The low-fat non-dairy creamer containing the inulin is prepared from the following raw materials:

17g of hydrogenated coconut oil, 7g of sodium caseinate, 45g of corn syrup, 5g of Arabic gum, 0.7g of sodium stearoyl lactylate, 4g of glyceryl monostearate, 20g of inulin, 2g of dipotassium hydrogen phosphate and 0.3g of silicon dioxide.

The preparation process of the inulin-containing low-fat non-dairy creamer comprises the following steps:

1) preparation of an aqueous phase: dissolving sodium caseinate and dipotassium hydrogen phosphate in hot water of 80 deg.C, and dissolving completely; then adding corn syrup, Arabic gum and inulin, and mixing thoroughly, and controlling the temperature at 80 deg.C.

2) Preparing an oil phase: dissolving hydrogenated coconut oil at 60-70 deg.C, adding sodium stearoyl lactylate and glyceryl monostearate, and dissolving.

3) Mixing oil phase and water phase, emulsifying and sterilizing at 70 deg.C; and carrying out primary and secondary homogenization operations on the emulsified feed liquid, wherein the primary homogenization pressure is 25MPa, and the secondary homogenization pressure is 25MPa, so as to obtain the emulsion. And (3) carrying out spray drying on the emulsion in a spray tower, wherein the drying air inlet temperature is 200 ℃, and the air outlet temperature is 90 ℃ to obtain raw material powder.

4) And uniformly mixing the cooled raw material powder with silicon dioxide, granulating and packaging to obtain the low-fat non-dairy creamer containing inulin.

The low-fat inulin non-dairy creamer prepared by the method is uniformly mixed with water according to the mass ratio of 1:10, so that the low-fat inulin beverage can be prepared, and the particle size is 313nm and the dispersion coefficient PdI is 0.342.

Example 5

The low-fat non-dairy creamer containing the inulin is prepared from the following raw materials:

14g of hydrogenated coconut oil, 10g of sodium caseinate, 55g of corn syrup, 4g of Arabic gum, 0.7g of sodium stearoyl lactylate, 3.3g of glyceryl monostearate, 22g of inulin, 2g of dipotassium hydrogen phosphate and 0.3g of silicon dioxide.

The preparation process of the inulin-containing low-fat non-dairy creamer comprises the following steps:

1) preparation of an aqueous phase: dissolving sodium caseinate and dipotassium hydrogen phosphate in hot water of 80 deg.C, and dissolving completely; then adding corn syrup, Arabic gum and inulin, and mixing thoroughly, and controlling the temperature at 80 deg.C.

2) Preparing an oil phase: dissolving hydrogenated coconut oil at 60-70 deg.C, adding sodium stearoyl lactylate and glyceryl monostearate, and dissolving.

3) Mixing oil phase and water phase, emulsifying and sterilizing at 70 deg.C; and carrying out primary and secondary homogenization operations on the emulsified feed liquid, wherein the primary homogenization pressure is 35MPa, and the secondary homogenization pressure is 35MPa, so as to obtain the emulsion. And (3) carrying out spray drying on the emulsion in a spray tower, wherein the drying air inlet temperature is 180 ℃, and the air outlet temperature is 90 ℃ to obtain raw material powder.

4) And uniformly mixing the cooled raw material powder with silicon dioxide, granulating and packaging to obtain the low-fat non-dairy creamer containing inulin.

The low-fat inulin non-dairy creamer prepared by the invention is uniformly mixed with water according to the mass ratio of 1:10 to prepare the low-fat inulin beverage, and the particle size is 306nm and the dispersion coefficient PdI is 0.454.

Comparative example 1

The difference from example 1 is that 13g of hydrogenated coconut oil and 35g of inulin were used in the formulation to obtain a non-dairy creamer product.

The prepared inulin low-fat non-dairy creamer is uniformly mixed with water according to the mass ratio of 1:10 to obtain the inulin low-fat beverage, and the particle size is 574.5nm and PdI is 0.634.

Comparative example 2

The difference from example 1 is that the formulation contains 20g of sodium caseinate and 40g of corn syrup. Obtaining the non-dairy creamer.

The prepared low-fat inulin non-dairy creamer is uniformly mixed with water according to the mass ratio of 1:10 to obtain the low-fat inulin beverage, and the particle size is 646.2nm and the dispersion coefficient PdI is 0.477.

Comparative example 3

The difference from example 1 is that 42g of hydrogenated coconut oil was used in the formulation, and inulin was not added to obtain a non-dairy creamer product.

The prepared non-dairy creamer is uniformly mixed with water according to the mass ratio of 1:10 to prepare the beverage, and the particle size is 304nm and the dispersion coefficient PdI is 0.263.

The effects of the examples and comparative examples are summarized in Table 1.

TABLE 1

The particle size and PDI are important factors for explaining the properties of the emulsion, and the smaller the particle size, the better the dispersibility of the emulsion, the more stable the emulsion and the better the product properties. The particle sizes of the particles of examples 1-5 are in the range of 255-352nm, the PDI is between 0.206-0.454, the stability and the dispersity are good, and the oil content is below 20 percent. Comparative example 1 compared to example 1, the inulin content was increased and the oil content of the product was significantly reduced, but the particle size was increased more than twice and the stability of the product was poor. Comparative example 2 compared to example 1, the amount of sodium caseinate was increased, resulting in increased particle size and product stability. Compared with the embodiment 1, the comparative example 3 adopts the traditional process without adding inulin, has smaller grain diameter and good stability, but has the fat content of 33.79 percent which is greatly higher than that of the embodiment.

Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.