WO2016061896A1 - Zero-sugar creamer and preparation method therefor - Google Patents

Abstract

A zero-sugar creamer and preparation method therefor, comprising 40-80% of edible vegetable oil, 10-50% of milk powder and/or whey powder, 1-6% of sodium caseinate, 0.5-3% of glyceryl monostearate, 1-2% of dipotassium phosphate and 0.2-0.4% of silicon dioxide.

Description

 Zero sugar vegetable fat and preparation method thereof

 Technical field

 The invention belongs to the field of foods, and particularly relates to a zero sugar vegetable fat and a preparation method thereof.

 Background technique

The non-dairy creamer is generally used as a raw material for solid beverages, baked goods, dairy products, etc., to increase the milkiness and milk taste of the product, and to increase the color and stability of the liquid product.

 Commercially available non-dairy cream products generally contain syrup in an amount of more than 30%, and syrup is generally low in DE. Value glucose syrup. The syrup, especially the glucose syrup itself, is a colorless, odorless and slightly sweet liquid, which has a weak contribution to the sensory of the above food. The syrup is mainly used in the endurance product of the product, and is mainly used for embedding and packaging filling of the oil in the product. The wall material makes the quality of the non-dairy creamer stable, prolongs its shelf life, reduces product cost and increases the logistics convenience of the product.

 However, suppose you need to add 30g of non-dairy creamer to a 500cc beverage, where the syrup solids are 10g or more. 10g syrup solids not only increase the logistics cost but also increase the weight of the product, which has a greater impact on the profitability of the product.

 Summary of the invention

 The technical problem to be solved by the present invention is to provide a syrup-free zero sugar non-dairy creamer.

 Another technical problem to be solved by the present invention is to provide a method for preparing the above-mentioned zero sugar non-dairy creamer.

 In order to solve the above technical problems, the present invention adopts the following technical solutions:

 A zero sugar non-dairy creamer, based on the total weight of the non-dairy creamer, the weight percentage of each component is as follows:

 Edible vegetable oil 40%~80%;

 Milk powder and / or whey powder 10%~50%;

 Sodium caseinate 1%~6%;

 Glyceryl monostearate 0.5%~3%;

 Dipotassium hydrogen phosphate 1%~2%;

 Silica 0.2%~0.4%.

 Preferably, the weight percentage of each component is based on the total weight of the non-dairy creamer as follows:

 Edible vegetable oil 40%~60%;

 Milk powder 20%~26%

 Whey powder 10%~24%;

 Sodium caseinate 1%~6%;

 Glyceryl monostearate 0.5%~3%;

 Dipotassium hydrogen phosphate 1%~2%;

 Silica 0.2%~0.4%.

 Further preferably, the milk powder has a weight percentage content greater than a weight percentage of the whey powder.

 Preferably, the edible vegetable oil is a refined vegetable oil and/or a hydrogenated vegetable oil.

 Further preferably, the refined vegetable oil is one or more selected from the group consisting of coconut oil, palm oil, palm kernel oil, soybean oil, and sunflower oil.

 Preferably, the milk powder is instant milk powder.

 Preferably, the milk powder is milk powder or goat milk powder.

 The preparation method of the above zero sugar non-dairy creamer comprises the following steps in sequence:

 (1) disposing the dipotassium hydrogen phosphate into a first aqueous solution having a concentration of 5 to 50%; and using a temperature of 60 ° C The sodium caseinate, the milk powder and/or whey powder are disposed in a water having a concentration of 5 to 50% of the second aqueous solution;

 (2) mixing the first aqueous solution and the second aqueous solution to obtain a first mixed liquid;

 (3) heating the edible vegetable oil to 60 ° C ~ 70 °C, then adding the glyceryl monostearate, mixing uniformly to obtain a second mixture;

 (4) placing the first mixed liquid and the second mixed liquid at 55-75 Emulsifying and homogenizing at °C; then spray-drying to obtain a powder, wherein the spray-dried inlet air temperature is 170-220 ° C, and the outlet temperature is 75-105 ° C;

 (5) mixing the powder with the silica to obtain the zero sugar non-dairy creamer.

 Preferably, step (4) The spray drying was carried out using a spray drying tower manufactured by Suzhou Jiahe Food Industry Co., Ltd. The spray drying tower is constructed as a utility model patent of application number 201020022379.3.

 Preferably, the step (5 In the fluidized bed, the silica is mixed with the powder using an anti-caking agent addition device manufactured by Suzhou Jiahe Food Industry Co., Ltd. The anti-caking agent adding device is as the application number is 201020022378.9 Utility model patent.

 The raw materials in the present invention are commercially available.

 Due to the implementation of the above technical solutions, the present invention has the following advantages compared with the prior art:

 The invention creatively removes the syrup from the non-dairy cream product, resulting in a net weight loss of about 20% In addition, due to the elimination of syrup, the fat content is indirectly increased, the utilization rate of the non-dairy creamer is higher, and the amount of the non-dairy creamer is reduced in the beverage, thereby reducing the cost of the spray drying and the carbon emission problem; The invention improves the stability of the product and conforms to the standard through the improvement of the formula and the formula amount, etc., so that the flavor of the product is unique and the brewing property is good.

 DRAWINGS

 Figure 1 is a particle size distribution diagram of a commercially available non-dairy creamer sample and various examples.

 detailed description

The present invention will be further described in detail below with reference to specific embodiments, but the invention is not limited to the following examples. The implementation conditions used in the examples can be further adjusted according to the different requirements of the specific use, and the unspecified implementation conditions are the normal conditions in the industry.

 Table 1

 raw material name  Example 1  Example 2  Example 3  Example 4  Example 5  Edible vegetable oil  45  47  52  55  60  Milk powder  0  25  0  twenty four  30  Whey powder  47.5  22.6  40.5  10  0  Sodium caseinate  4  2.5  4  6  5  Glyceryl monostearate  2  1.5  2  3  3  Dipotassium phosphate  1.3  1.2  1.2  1.6  1.6  Silica  0.2  0.2  0.3  0.4  0.4

 Table 1 Raw material ratio table of zero syrup non-dairy creamer, where the raw material is in kg.

 Example 1

 The edible vegetable oil in this example was soybean oil, and the above raw materials were prepared according to the formulation amount in Table 1, as follows.

 (1) Dissolve dipotassium hydrogen phosphate with water to prepare a 15% aqueous solution of dibasic hydrogen phosphate at 60 °C. The water of temperature dissolves sodium caseinate and whey powder to prepare a mixed aqueous solution of sodium caseinate and whey powder having a concentration of 20%;

 (2) stirring and mixing the above aqueous solution of dibasic hydrogen phosphate and the above aqueous solution of sodium caseinate and whey powder;

 (3) heating the soybean oil to 60 ° C, adding glyceryl monostearate and stirring and mixing;

 (4) simultaneously injecting the solution prepared in the step (2) and the solution prepared in the step (3) into the emulsion tank at 65 ° C After sufficient emulsification under temperature conditions, the emulsified slurry is injected into the homogenizer for emulsification homogenization, and the homogenized slurry is injected into the spray drying tower for spray drying (inlet air temperature 190 °C, outlet air temperature 85 °C) ), obtaining a powder;

 (5) Steps (4) The prepared powder is added to the silica gel in an fluidized bed by an anti-caking agent addition device, and the mixture is uniformly mixed to obtain the high fat (45% fat content) of the present invention and the zero syrup creamer.

 Example 2

 The edible vegetable oil in the present example was sunflower oil, and the above raw materials were prepared in the following manner according to the formulation amount in Table 1.

 (1) Dissolving dipotassium hydrogen phosphate with water to prepare a 25% aqueous solution of dibasic hydrogen phosphate at 60 °C The water of temperature dissolves sodium caseinate, milk powder and whey powder to prepare a mixed aqueous solution having a concentration of 20%;

 (2) stirring and mixing the above aqueous solution of dibasic hydrogen phosphate and the above mixed aqueous solution;

 (3) Heat the sunflower oil to 60 °C, add glyceryl monostearate and mix well;

 (4) simultaneously injecting the solution prepared in the step (2) and the solution prepared in the step (3) into the emulsion tank at 55 ° C After sufficient emulsification under temperature conditions, the emulsified slurry is injected into the homogenizer to be emulsified and homogenized. The homogenized slurry is injected into the spray drying tower for spray drying (inlet air temperature 175 °C, outlet air temperature 75 °C). ), obtaining a powder;

 (5) Steps (4) The prepared powder is added to the silica gel in an fluidized bed by an anti-caking agent addition device, and the mixture is uniformly mixed to obtain the high fat (47% fat content) of the present invention and the zero-syrupy creamer.

 Example 3

 The edible vegetable oil in the present example was coconut oil, and the above raw materials were prepared in the following manner according to the formulation amount in Table 1.

 (1) Dissolving dipotassium hydrogen phosphate with water to prepare a 40% aqueous solution of dibasic potassium phosphate, using 65 °C The water of temperature dissolves sodium caseinate and whey powder to prepare a mixed aqueous solution of sodium caseinate and whey powder at a concentration of 10%;

 (2) stirring and mixing the above aqueous solution of dibasic hydrogen phosphate and the above aqueous solution of sodium caseinate and whey powder;

 (3) heating the coconut oil to 70 ° C, adding glyceryl monostearate and mixing well;

 (4) simultaneously injecting the solution prepared in the step (2) and the solution prepared in the step (3) into the emulsion tank at 75 ° C After sufficient emulsification under temperature conditions, the emulsified slurry is injected into the homogenizer for emulsification homogenization, and the homogenized slurry is injected into the spray drying tower for spray drying (inlet air temperature 215 °C, outlet air temperature 100 °C) ), obtaining a powder;

 (5) Steps (4) The prepared powder is added to the silica gel in an fluidized bed by an anti-caking agent addition device, and the mixture is uniformly mixed to obtain the high fat (52% fat content) and zero syrup creamer of the present invention.

 Example 4

 The edible vegetable oil in the present example was palm kernel oil, and the above raw materials were prepared in the following manner according to the formulation amount in Table 1.

 (1) Dissolve dipotassium hydrogen phosphate in water to prepare a 30% aqueous solution of dibasic hydrogen phosphate at 65 °C. The water of temperature dissolves sodium caseinate, milk powder and whey powder to prepare a mixed aqueous solution having a concentration of 15%;

 (2) stirring and mixing the above aqueous solution of dibasic hydrogen phosphate and the above mixed aqueous solution;

 (3) heating the palm kernel oil to 70 ° C, adding glyceryl monostearate and stirring and mixing;

 (4) simultaneously injecting the solution prepared in the step (2) and the solution prepared in the step (3) into the emulsion tank at 70 ° C After sufficient emulsification under temperature conditions, the emulsified slurry is injected into the homogenizer for emulsification homogenization, and the homogenized slurry is injected into the spray drying tower for spray drying (inlet air temperature 205 °C, outlet air temperature 90 °C) ), obtaining a powder;

 (5) Steps (4) The prepared powder is added to the silica gel in an fluidized bed by an anti-caking agent addition device, and the mixture is uniformly mixed to obtain the high fat (55% fat content) of the present invention and the zero syrup creamer.

 Example 5

 The edible vegetable oil in the present example was palm oil, and the above raw materials were prepared in the following manner according to the formulation amount in Table 1.

 (1) Dissolving dipotassium hydrogen phosphate with water to prepare a 20% aqueous solution of dibasic potassium phosphate, using 60 °C The water of temperature dissolves sodium caseinate and milk powder to prepare a mixed aqueous solution of sodium caseinate and milk powder with a concentration of 15%;

 (2) stirring and mixing the above aqueous solution of dibasic hydrogen phosphate and the above aqueous solution of sodium caseinate and milk powder;

 (3) heating the palm oil to 65 ° C, adding glyceryl monostearate and stirring and mixing;

 (4) simultaneously injecting the solution prepared in the step (2) and the solution prepared in the step (3) into the emulsion tank at 60 ° C After sufficient emulsification under temperature conditions, the emulsified slurry is injected into the homogenizer for emulsification homogenization. The homogenized slurry is injected into the spray drying tower for spray drying (inlet air temperature 195 °C, outlet air temperature 85 °C). ), obtaining a powder;

 (5) Steps (4) The prepared powder is added with silica in an fluidized bed by an anti-caking agent addition device, and uniformly mixed to obtain a high fat (60% fat content) and zero syrup creamer of the present invention.

 Comparative example 1

 Commercially available non-dairy cream products were selected for comparison. Commercially available non-dairy creamer ingredients were: glucose syrup (56% solids) and hydrogenated vegetable oil (about 34%). ), casein (about 2.2%), glyceryl monostearate, monoglyceride of diacetyl tartaric acid, dipotassium hydrogen phosphate, sodium citrate, sodium hexametaphosphate, silica.

 Stability test:

 Add 10 g of the above example and commercially available non-dairy creamer to 80 ml of warm water (distilled water), stir well, and then take each sample separately. 2-10ml, using a laser particle size analyzer to test the particle size distribution (laser particle size analyzer parameters: opacity 5-10%, refractive index 1.35, absorption rate 0), particle size distribution and volume particle size distribution 1, Table 2.

 Table 2

 Example 1  Example 2  Example 3  Example 4  Example 5  Comparative example 1  Volume average particle size D[4,3] / μ m  0.420  0.335  0.602  0.292  0.326  0.248  d(0.9)/ μ m  0.872  0.600  1.325  0.524  0.582  0.467  d(0.5) / μ m  0.280  0.264  0.408  0.218  0.233  0.174  d(0.1) / μ m  0.128  0.123  0.166  0.101  0.109  0.080

The present invention has been described in detail above, and is intended to be understood by those skilled in the art of the invention. Modifications or modifications are intended to be included within the scope of the invention.

Claims (10)

A zero sugar non-dairy creamer, characterized in that the weight percentage of each component is as follows based on the total weight of the non-dairy creamer: Edible vegetable oil 40%~80%; Milk powder and / or whey powder 10%~50%; Sodium caseinate 1%~6%; Glyceryl monostearate 0.5%~3%; Dipotassium hydrogen phosphate 1%~2%; Silica 0.2%~0.4%. 2, according to claim 1 The zero sugar non-dairy creamer is characterized in that the weight percentage of each component is as follows based on the total weight of the non-dairy creamer: Edible vegetable oil 40%~60%; Milk powder 20%~26% Whey powder 10%~24%; Sodium caseinate 1%~6%; Glyceryl monostearate 0.5%~3%; Dipotassium hydrogen phosphate 1%~2%; Silica 0.2%~0.4%. 3, according to claim 2 The zero sugar non-dairy creamer is characterized in that the weight percentage of the milk powder is greater than the weight percentage of the whey powder. The zero sugar vegetable creamer according to claim 1 or 2, wherein the edible vegetable oil is refined vegetable oil and / Or hydrogenated vegetable oil. 5 according to claim 4 The zero sugar non-dairy creamer is characterized in that the refined vegetable oil is one or more selected from the group consisting of coconut oil, palm oil, palm kernel oil, soybean oil and sunflower oil. The zero sugar vegetable creamer according to claim 1 or 2, wherein the milk powder is instant milk powder. The zero-sugar creamer according to claim 1 or 2, wherein the milk powder is milk powder or goat milk powder. 8. One of claims 1 to 7 The method for preparing a zero sugar non-dairy creamer according to any one of the preceding claims, comprising the steps of: (1) disposing the dipotassium hydrogen phosphate into a first aqueous solution having a concentration of 5 to 50%; and using a temperature of 60 ° C The sodium caseinate, the milk powder and/or whey powder are disposed in a water having a concentration of 5 to 50% of the second aqueous solution; (2) mixing the first aqueous solution and the second aqueous solution to obtain a first mixed liquid; (3) heating the edible vegetable oil to 60 ° C ~ 70 °C, then adding the glyceryl monostearate, mixing uniformly to obtain a second mixture; (4) placing the first mixed liquid and the second mixed liquid at 55-75 Emulsifying and homogenizing at °C; then spray-drying to obtain a powder, wherein the spray-dried inlet air temperature is 170-220 ° C, and the outlet temperature is 75-105 ° C; (5) mixing the powder with the silica to obtain the zero sugar non-dairy creamer. 9. The method according to claim 8, wherein the step (4) The spray drying was carried out using a spray drying tower manufactured by Suzhou Jiahe Food Industry Co., Ltd. 10. The preparation method according to claim 8, wherein the step (5) In the fluidized bed, the silica is mixed with the powder using an anti-caking agent addition device manufactured by Suzhou Jiahe Food Industry Co., Ltd.