阅读说明：本技术 一种速溶型零反式脂肪酸植脂末及其制造方法 (Instant zero-trans fatty acid non-dairy creamer and preparation method thereof ) 是由 徐佳伟 董英炎 吴贺丽 陈芳华 于 2020-12-10 设计创作，主要内容包括：本发明公开一种速溶型零反式脂肪酸植脂末及其制造方法,该速溶型零反式脂肪酸植脂末通过利用氢化棕榈仁油、全脂奶粉、酪阮酸钠和葡萄糖浆,加入磷酸氢二钾、柠檬酸钠、六偏磷酸钠、山梨醇酐单硬脂酸酯、单,双甘油脂肪酸酯和二氧化硅等经乳化分散,形成水包油型乳状液将油脂包埋,干燥得到的固体粉末,搭配应用于奶茶、咖啡食品中、速溶性好,乳化分散性强,不浮油滴,随着科技的进步,油脂在生产工艺技术可以控制反式脂肪酸的产生,使其不含反式脂肪酸。(The invention discloses an instant zero-trans fatty acid non-dairy creamer and a manufacturing method thereof, the instant zero-trans fatty acid non-dairy creamer is prepared by using hydrogenated palm kernel oil, whole milk powder, sodium caseinate and glucose syrup, adding dipotassium hydrogen phosphate, sodium citrate, sodium hexametaphosphate, sorbitan monostearate, mono-diglycerol fatty acid ester, silicon dioxide and the like, emulsifying and dispersing to form an oil-in-water emulsion, embedding oil, drying to obtain solid powder, and matching the solid powder with milk tea and coffee foods, wherein the solid powder has good instant solubility, strong emulsifying and dispersing properties and no oil drop.)

1. An instant zero-trans fatty acid non-dairy creamer is characterized by comprising the following raw materials in percentage by weight: 30-32% of hydrogenated palm kernel oil, 2.0-3.0% of whole milk powder, 2.0-3.0% of sodium caseinate, 1-1.5% of dipotassium hydrogen phosphate, 0.5-0.8% of sodium citrate, 0.5-0.8% of sodium hexametaphosphate, 0.3-0.5% of sorbitan monostearate, 0.1-0.5% of mono-diglycerol fatty acid ester, 0.1-0.3% of silicon dioxide and the balance of glucose syrup.

2. A method for preparing the instant zero trans fatty acid non-dairy creamer according to claim 1, comprising the steps of:

1) mixing dipotassium hydrogen phosphate, sodium citrate and sodium hexametaphosphate which are used as stabilizing agents according to the proportion of 1:5 with purified water to prepare a first aqueous solution for later use;

2) adding sodium caseinate and whole milk powder serving as high protein into a high-speed mixing tank, adding purified water according to the proportion of 1:5 to prepare a second aqueous solution, and uniformly mixing the first aqueous solution and the second aqueous solution to obtain an aqueous phase mixed solution for later use;

3) injecting hydrogenated palm kernel oil into an oil metering tank, adding sorbitan monostearate and mono-diglycerol fatty acid ester as emulsifier, stirring until the sorbitan monostearate and the mono-diglycerol fatty acid ester are completely dissolved in the hydrogenated palm kernel oil, and preparing an oil phase for later use;

4) sequentially adding the water phase prepared in the step 2), the oil phase prepared in the step 3) and glucose syrup into a comprehensive emulsifying tank to prepare an emulsion with the concentration of 60%, controlling the temperature to be 60-75 ℃, and mixing and emulsifying to prepare the emulsion;

5) feeding the emulsion prepared in the step 4) into a homogenizer, adding silicon dioxide for anti-coagulation, performing strong shearing, impacting and cavitation action under high pressure through the homogenizer to enable fat balls to be ultra-refined, wherein the primary homogenizing pressure is 20-22 MPa, the secondary homogenizing pressure is 22-24 MPa, feeding the fat balls into a scraper sterilizer for sterilization at the temperature of 80-95 ℃, and finally feeding the fat balls into a spray drying tower for drying at the air inlet temperature of 150-180 ℃, the air outlet temperature of 70-100 ℃, the temperature in the tower of 70-100 ℃ and the vacuum degree in the tower of-80-200 Pa to obtain solid powder; standby;

6) and (3) feeding the solid powder prepared in the step 5) into a fluidized bed for cooling, gradually cooling by using a first-stage fan with the temperature of 55-65 ℃, a second-stage fan with the temperature of 45-55 ℃, a third-stage fan with the temperature of 35-45 ℃ and a fourth-stage fan with the temperature of 20-30 ℃, screening by using a vibrating screen with the mesh number of 16-18 after cooling, and packaging the obtained finished product.

Technical Field

The invention particularly relates to instant zero-trans fatty acid non-dairy creamer and a preparation method thereof.

Background

The non-dairy creamer is used as the most common product in modern food ingredients, is widely applied to the fields of milk tea, coffee, baking, oatmeal, beverages, foods and the like, belongs to a fast consumable product, and has huge consumer groups and stable overall consumption demand. However, since the conventional non-dairy creamer contains a large amount of trans-fatty acids, many consumers often pay attention to the contents of a food ingredient list and a nutrient composition list when selecting commodities, and particularly, products containing the trans-fatty acids are considered, and the trans-fatty content of each 100g of food can be marked as 0 if the trans-fatty content is less than 0.3g according to the general rules of prepackaged food nutrition labels in China. General fats are metabolized within 7 days in the body, trans fatty acids take 50 days or more to be metabolized after entering the body, and excessive intake of trans fatty acids obviously causes many diseases and has adverse effects on juvenile development.

Disclosure of Invention

In view of the above, the present invention aims to provide an instant zero-trans fatty acid non-dairy creamer with good instant solubility, strong emulsifying dispersibility and no oil drop floating, and a corresponding manufacturing method.

In order to solve the technical problems, the technical scheme of the invention is as follows:

an instant zero-trans fatty acid non-dairy creamer is prepared from the following raw materials in percentage by weight: 30-32% of hydrogenated palm kernel oil, 2.0-3.0% of whole milk powder, 2.0-3.0% of sodium caseinate, 1-1.5% of dipotassium hydrogen phosphate, 0.5-0.8% of sodium citrate, 0.5-0.8% of sodium hexametaphosphate, 0.3-0.5% of sorbitan monostearate, 0.1-0.5% of mono-diglycerol fatty acid ester, 0.1-0.3% of silicon dioxide and the balance of glucose syrup.

A preparation method of instant zero-trans fatty acid non-dairy creamer comprises the following steps:

1) mixing dipotassium hydrogen phosphate, sodium citrate and sodium hexametaphosphate which are used as stabilizing agents according to the proportion of 1:5 with purified water to prepare a first aqueous solution for later use;

2) adding sodium caseinate and whole milk powder serving as high protein into a high-speed mixing tank, adding purified water according to the proportion of 1:5 to prepare a second aqueous solution, and uniformly mixing the first aqueous solution and the second aqueous solution to obtain an aqueous phase mixed solution for later use;

3) injecting hydrogenated palm kernel oil into an oil metering tank, adding sorbitan monostearate and mono-diglycerol fatty acid ester as emulsifier, stirring until the sorbitan monostearate and the mono-diglycerol fatty acid ester are completely dissolved in the hydrogenated palm kernel oil, and preparing an oil phase for later use;

4) sequentially adding the water phase prepared in the step 2), the oil phase prepared in the step 3) and glucose syrup into a comprehensive emulsifying tank to prepare an emulsion with the concentration of 60%, controlling the temperature to be 60-75 ℃, and mixing and emulsifying to prepare the emulsion;

5) feeding the emulsion prepared in the step 4) into a homogenizer, adding silicon dioxide for anti-coagulation, performing strong shearing, impacting and cavitation action under high pressure through the homogenizer to enable fat balls to be ultra-refined, wherein the primary homogenizing pressure is 20-22 MPa, the secondary homogenizing pressure is 22-24 MPa, feeding the fat balls into a scraper sterilizer for sterilization at the temperature of 80-95 ℃, and finally feeding the fat balls into a spray drying tower for drying at the air inlet temperature of 150-180 ℃, the air outlet temperature of 70-100 ℃, the temperature in the tower of 70-100 ℃ and the vacuum degree in the tower of-80-200 Pa to obtain solid powder; standby;

6) and (3) feeding the solid powder prepared in the step 5) into a fluidized bed for cooling, gradually cooling by using a first-stage fan with the temperature of 55-65 ℃, a second-stage fan with the temperature of 45-55 ℃, a third-stage fan with the temperature of 35-45 ℃ and a fourth-stage fan with the temperature of 20-30 ℃, screening by using a vibrating screen with the mesh number of 16-18 after cooling, and packaging the obtained finished product.

The technical effects of the invention are mainly reflected in the following aspects: the instant zero-trans fatty acid non-dairy creamer is prepared by adding dipotassium hydrogen phosphate, sodium citrate, sodium hexametaphosphate, sorbitan monostearate, mono-diglycerol fatty acid ester, silicon dioxide and the like into hydrogenated palm kernel oil, whole milk powder, sodium caseinate and glucose syrup, emulsifying and dispersing to form an oil-in-water emulsion, embedding oil, drying to obtain solid powder, and matching the solid powder with good instant solubility, strong emulsifying and dispersing property and no oil drop.

Detailed Description

The embodiments of the present invention are described in further detail to make the technical solutions of the present invention easier to understand and master.

An instant zero-trans fatty acid non-dairy creamer is prepared from the following raw materials in percentage by weight: 30-32% of hydrogenated palm kernel oil, 2.0-3.0% of whole milk powder, 2.0-3.0% of sodium caseinate, 1-1.5% of dipotassium hydrogen phosphate, 0.5-0.8% of sodium citrate, 0.5-0.8% of sodium hexametaphosphate, 0.3-0.5% of sorbitan monostearate, 0.1-0.5% of mono-diglycerol fatty acid ester, 0.1-0.3% of silicon dioxide and the balance of glucose syrup.

A preparation method of instant zero-trans fatty acid non-dairy creamer comprises the following steps:

1) mixing dipotassium hydrogen phosphate, sodium citrate and sodium hexametaphosphate which are used as stabilizing agents according to the proportion of 1:5 with purified water to prepare a first aqueous solution for later use;

2) adding sodium caseinate and whole milk powder serving as high protein into a high-speed mixing tank, adding purified water according to the proportion of 1:5 to prepare a second aqueous solution, and uniformly mixing the first aqueous solution and the second aqueous solution to obtain an aqueous phase mixed solution for later use;

3) injecting hydrogenated palm kernel oil into an oil metering tank, adding sorbitan monostearate and mono-diglycerol fatty acid ester as emulsifier, stirring until the sorbitan monostearate and the mono-diglycerol fatty acid ester are completely dissolved in the hydrogenated palm kernel oil, and preparing an oil phase for later use;

4) sequentially adding the water phase prepared in the step 2), the oil phase prepared in the step 3) and glucose syrup into a comprehensive emulsifying tank to prepare an emulsion with the concentration of 60%, controlling the temperature to be 60-75 ℃, and mixing and emulsifying to prepare the emulsion;

5) feeding the emulsion prepared in the step 4) into a homogenizer, adding silicon dioxide for anti-coagulation, performing strong shearing, impacting and cavitation action under high pressure through the homogenizer to enable fat balls to be ultra-refined, wherein the primary homogenizing pressure is 20-22 MPa, the secondary homogenizing pressure is 22-24 MPa, feeding the fat balls into a scraper sterilizer for sterilization at the temperature of 80-95 ℃, and finally feeding the fat balls into a spray drying tower for drying at the air inlet temperature of 150-180 ℃, the air outlet temperature of 70-100 ℃, the temperature in the tower of 70-100 ℃ and the vacuum degree in the tower of-80-200 Pa to obtain solid powder; standby;

6) and (3) feeding the solid powder prepared in the step 5) into a fluidized bed for cooling, gradually cooling by using a first-stage fan with the temperature of 55-65 ℃, a second-stage fan with the temperature of 45-55 ℃, a third-stage fan with the temperature of 35-45 ℃ and a fourth-stage fan with the temperature of 20-30 ℃, screening by using a vibrating screen with the mesh number of 16-18 after cooling, and packaging the obtained finished product.

Example 1

According to the mode, the first mode is that the material is prepared from the following raw materials in percentage by weight: 32% of hydrogenated palm kernel oil, 2.0% of whole milk powder, 2.0% of sodium caseinate, 1% of dipotassium phosphate, 0.5% of sodium citrate, 0.5% of sodium hexametaphosphate, 0.3% of sorbitan monostearate, 0.1% of mono-diglycerol fatty acid ester, 0.1% of silicon dioxide and the balance of glucose syrup.

Example 2

According to the mode, the second mode is that the material is prepared by adopting the following raw materials in percentage by weight: 30% of hydrogenated palm kernel oil, 3.0% of whole milk powder, 3.0% of sodium caseinate, 1.5% of dipotassium phosphate, 0.8% of sodium citrate, 0.8% of sodium hexametaphosphate, 0.5% of sorbitan monostearate, 0.5% of mono-diglycerol fatty acid ester, 0.3% of silicon dioxide and the balance of glucose syrup.

Example 3

According to the mode, the third mode is that the material is prepared by adopting the following raw materials in percentage by weight: 31% of hydrogenated palm kernel oil, 2.5% of whole milk powder, 2.5% of sodium caseinate, 1.25% of dipotassium phosphate, 0.65% of sodium citrate, 0.65% of sodium hexametaphosphate, 0.4% of sorbitan monostearate, 0.75% of mono-diglycerol fatty acid ester, 0.2% of silicon dioxide and the balance of glucose syrup.

Examples of the experiments

The instant zero-trans fatty acid non-dairy creamer prepared by the invention is identified by a nutrition label technology through a national processed food quality inspection center (Guangdong) in 9 days 4 and 9 months 2020, the sample number is HF2002651-5, data is given in 15 days 4 and 15 months 2020, and specific information is shown in the following table:

according to the detection report, the content of trans-fatty acid in the instant non-dairy creamer produced by the invention is zero, and the production purpose is corresponded.

The technical effects of the invention are mainly reflected in the following aspects: the instant zero-trans fatty acid non-dairy creamer is prepared by adding dipotassium hydrogen phosphate, sodium citrate, sodium hexametaphosphate, sorbitan monostearate, mono-diglycerol fatty acid ester, silicon dioxide and the like into hydrogenated palm kernel oil, whole milk powder, sodium caseinate and glucose syrup, emulsifying and dispersing to form an oil-in-water emulsion, embedding oil, drying to obtain solid powder, and matching the solid powder with good instant solubility, strong emulsifying and dispersing property and no oil drop.

The above are only typical examples of the present invention, and besides, the present invention may have other embodiments, and all the technical solutions formed by equivalent substitutions or equivalent changes are within the scope of the present invention as claimed.