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WO2016061896A1 - Blanchissant de café sans sucre et son procédé de préparation - Google Patents

Blanchissant de café sans sucre et son procédé de préparation Download PDF

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Publication number
WO2016061896A1
WO2016061896A1 PCT/CN2014/095735 CN2014095735W WO2016061896A1 WO 2016061896 A1 WO2016061896 A1 WO 2016061896A1 CN 2014095735 W CN2014095735 W CN 2014095735W WO 2016061896 A1 WO2016061896 A1 WO 2016061896A1
Authority
WO
WIPO (PCT)
Prior art keywords
powder
milk powder
creamer
zero
oil
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2014/095735
Other languages
English (en)
Chinese (zh)
Inventor
柳新荣
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SUZHOU JIAHE FOODS INDUSTRY Co Ltd
Original Assignee
SUZHOU JIAHE FOODS INDUSTRY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SUZHOU JIAHE FOODS INDUSTRY Co Ltd filed Critical SUZHOU JIAHE FOODS INDUSTRY Co Ltd
Publication of WO2016061896A1 publication Critical patent/WO2016061896A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up

Definitions

  • the invention belongs to the field of foods, and particularly relates to a zero sugar vegetable fat and a preparation method thereof.
  • 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.
  • 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.
  • 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.
  • 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:
  • the weight percentage of each component is based on the total weight of the non-dairy creamer as follows:
  • Edible vegetable oil 40% ⁇ 60%
  • the milk powder has a weight percentage content greater than a weight percentage of the whey powder.
  • the edible vegetable oil is a refined vegetable oil and/or a hydrogenated vegetable oil.
  • 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 milk powder is instant milk powder.
  • 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:
  • 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.
  • 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.
  • 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%
  • 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.
  • Figure 1 is a particle size distribution diagram of a commercially available non-dairy creamer sample and various examples.
  • Table 1 Raw material ratio table of zero syrup non-dairy creamer, where the raw material is in kg.
  • 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.
  • 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.
  • 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.
  • 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;
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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;
  • 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.
  • 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.
  • Example 1 Example 2 Example 3 Example 4 Example 5 Comparative example 1 Volume average particle size D[4,3] / ⁇ m 0.420 0.335 0.602 0.292 0.326 0.248 d(0.9)/ ⁇ m 0.872 0.600 1.325 0.524 0.582 0.467 d(0.5) / ⁇ m 0.280 0.264 0.408 0.218 0.233 0.174 d(0.1) / ⁇ m 0.128 0.123 0.166 0.101 0.109 0.080

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Abstract

L'invention concerne un blanchissant de café sans sucre et son procédé de préparation, lequel blanchissant de café contient 40 à 80 % d'huile végétale comestible, 10 à 50 % de poudre de lait et/ou de petit-lait, 1 à 6 % de caséinate de sodium, 0,5 à 3 % de monostéarate de glycéryle, 1 à 2 % de phosphate dipotassique et 0,2 à 0,4 % de dioxyde de silicium.
PCT/CN2014/095735 2014-10-24 2014-12-31 Blanchissant de café sans sucre et son procédé de préparation Ceased WO2016061896A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201410578585.5 2014-10-24
CN201410578585.5A CN104381473B (zh) 2014-10-24 2014-10-24 一种零糖植脂末及其制备方法

Publications (1)

Publication Number Publication Date
WO2016061896A1 true WO2016061896A1 (fr) 2016-04-28

Family

ID=52599523

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2014/095735 Ceased WO2016061896A1 (fr) 2014-10-24 2014-12-31 Blanchissant de café sans sucre et son procédé de préparation

Country Status (2)

Country Link
CN (1) CN104381473B (fr)
WO (1) WO2016061896A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111096370A (zh) * 2019-12-10 2020-05-05 山东省科学院菏泽分院 一种牡丹籽油植脂末及其制备方法
CN112616937A (zh) * 2020-12-10 2021-04-09 肇庆焕发生物科技有限公司 一种速溶型零反式脂肪酸植脂末及其制造方法
CN115736235A (zh) * 2022-06-07 2023-03-07 山东省科学院菏泽分院 一种大豆乳清废水提取所得大豆蛋白在植脂末中50％以上替代酪蛋白酸钠的应用
WO2025104267A1 (fr) 2023-11-15 2025-05-22 Koninklijke Douwe Egberts B.V. Récipient à usage unique pour former une boisson

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918500A (zh) * 2016-04-26 2016-09-07 苏州市佳禾食品工业有限公司 一种植脂末及其制备方法
CN108236020A (zh) * 2016-12-27 2018-07-03 苏州市佳禾食品工业有限公司 一种植脂末及其制备方法
CN108244612A (zh) * 2017-12-28 2018-07-06 浙江大学 一种乳化油脂及其制备方法
CN109673775A (zh) * 2019-01-31 2019-04-26 黄山市柒日原叶生物科技咨询有限公司 一种功能性速溶茶及其制备方法
CN111264635A (zh) * 2020-03-13 2020-06-12 四川喜之郎食品有限公司 一种抹茶植脂末及其制备方法
CN112841326A (zh) * 2021-02-25 2021-05-28 武汉轻工大学 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
CN115299500B (zh) * 2022-04-11 2024-08-13 苏州金猫咖啡有限公司 一种液态奶及其制备方法
CN116172183B (zh) * 2022-12-16 2024-09-24 山东天骄生物技术股份有限公司 一种高溶解性植脂末及其制备方法和应用
CN116391851A (zh) * 2023-03-19 2023-07-07 肇庆焕发生物科技有限公司 一种麦芽糖醇植脂末及其制备方法与应用
CN116326763A (zh) * 2023-03-19 2023-06-27 肇庆焕发生物科技有限公司 一种甘露醇植脂末及其制备方法与应用
CN116711782A (zh) * 2023-06-25 2023-09-08 苏菏本源(苏州)健康科技有限公司 一种固体饮料专用植脂末及其制备方法
CN118716635A (zh) * 2024-04-25 2024-10-01 安徽伟宏食品有限公司 零反式脂肪酸植脂末制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6426110B1 (en) * 2000-08-11 2002-07-30 Global Health Sciences, Inc. Low-carbohydrate high-protein creamer powder
CN101919455A (zh) * 2010-08-16 2010-12-22 苏州市佳禾食品工业有限公司 冷溶型植脂末及其制备方法

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CN102125103B (zh) * 2010-12-15 2012-12-05 广东省食品工业研究所 一种植脂末及其制备方法
CN102396607A (zh) * 2011-07-04 2012-04-04 张燕平 一种不含氢化植物油的高蛋白植脂末的配方
CN102696788A (zh) * 2012-06-26 2012-10-03 杭州博多工贸有限公司 一种零反式脂肪酸植脂末及其制备方法
CN103355437A (zh) * 2013-07-26 2013-10-23 山东天骄生物技术有限公司 一种耐酸型植脂末的制备方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6426110B1 (en) * 2000-08-11 2002-07-30 Global Health Sciences, Inc. Low-carbohydrate high-protein creamer powder
CN101919455A (zh) * 2010-08-16 2010-12-22 苏州市佳禾食品工业有限公司 冷溶型植脂末及其制备方法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111096370A (zh) * 2019-12-10 2020-05-05 山东省科学院菏泽分院 一种牡丹籽油植脂末及其制备方法
CN112616937A (zh) * 2020-12-10 2021-04-09 肇庆焕发生物科技有限公司 一种速溶型零反式脂肪酸植脂末及其制造方法
CN115736235A (zh) * 2022-06-07 2023-03-07 山东省科学院菏泽分院 一种大豆乳清废水提取所得大豆蛋白在植脂末中50％以上替代酪蛋白酸钠的应用
WO2025104267A1 (fr) 2023-11-15 2025-05-22 Koninklijke Douwe Egberts B.V. Récipient à usage unique pour former une boisson
GB2635665A (en) * 2023-11-15 2025-05-28 Douwe Egberts Bv Single serve container for forming a beverage

Also Published As

Publication number Publication date
CN104381473A (zh) 2015-03-04
CN104381473B (zh) 2017-12-08

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