CN102919377A - Cheese type non-dairy creamer and preparation method thereof - Google Patents
Cheese type non-dairy creamer and preparation method thereof Download PDFInfo
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- CN102919377A CN102919377A CN2012103994664A CN201210399466A CN102919377A CN 102919377 A CN102919377 A CN 102919377A CN 2012103994664 A CN2012103994664 A CN 2012103994664A CN 201210399466 A CN201210399466 A CN 201210399466A CN 102919377 A CN102919377 A CN 102919377A
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- cheese
- vegetable fat
- cheese type
- syrup
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 235000013365 dairy product Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 90
- 235000020357 syrup Nutrition 0.000 claims abstract description 27
- 239000006188 syrup Substances 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 235000019871 vegetable fat Nutrition 0.000 claims description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000000463 material Substances 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 22
- 239000003921 oil Substances 0.000 claims description 20
- 235000019198 oils Nutrition 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 14
- 239000005018 casein Substances 0.000 claims description 14
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 14
- 235000021240 caseins Nutrition 0.000 claims description 14
- 238000004945 emulsification Methods 0.000 claims description 14
- 239000011734 sodium Substances 0.000 claims description 14
- 229910052708 sodium Inorganic materials 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 8
- 102000004895 Lipoproteins Human genes 0.000 claims description 8
- 108090001030 Lipoproteins Proteins 0.000 claims description 8
- 235000019197 fats Nutrition 0.000 claims description 8
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 claims description 8
- 239000001488 sodium phosphate Substances 0.000 claims description 8
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 8
- 238000001694 spray drying Methods 0.000 claims description 8
- 239000013638 trimer Substances 0.000 claims description 8
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 8
- 244000299461 Theobroma cacao Species 0.000 claims description 7
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 7
- 235000020429 malt syrup Nutrition 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims description 6
- 238000004904 shortening Methods 0.000 claims description 6
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical group [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 235000003086 food stabiliser Nutrition 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 102000011632 Caseins Human genes 0.000 abstract 1
- 108010076119 Caseins Proteins 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 229940080237 sodium caseinate Drugs 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 description 6
- 239000012530 fluid Substances 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 6
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 6
- 235000019796 monopotassium phosphate Nutrition 0.000 description 6
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 6
- 239000007921 spray Substances 0.000 description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 5
- 238000003556 assay Methods 0.000 description 5
- 238000005469 granulation Methods 0.000 description 5
- 230000003179 granulation Effects 0.000 description 5
- 239000000741 silica gel Substances 0.000 description 5
- 229910002027 silica gel Inorganic materials 0.000 description 5
- 239000000155 melt Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Dairy Products (AREA)
Abstract
The invention relates to the field of foods, in particular to cheese type non-dairy creamer and a preparation method thereof. The cheese type non-dairy creamer is characterized by being prepared from the following raw materials in parts by weight: 4-30 parts of cheese powder, 1-2 parts of sodium caseinate, 0.5-1 part of emulsifying agent, 1-3 parts of stabilizer and 30-80 parts of syrup. The cheese type non-dairy creamer disclosed by the invention can be stored at normal temperature for a longer period of time without deterioration, has the advantages of further expanding another purpose of cheese and enabling the nutrition of the cheese to be absorbed and utilized more easily so as to take effect, and is convenient in use and wide in application range.
Description
(1) technical field
The present invention relates to field of food, particularly a kind of cheese type vegetable fat powder and preparation method thereof.
(2) background technology
The problems such as existing cheese type vegetable fat powder existence use inconvenience and mouthfeel are not good need to improve.
(3) summary of the invention
The present invention is in order to remedy the deficiencies in the prior art, and cheese type vegetable fat powder of a kind of easy to use, of many usesization and preparation method thereof is provided.
The present invention is achieved through the following technical solutions:
A kind of cheese type vegetable fat powder, its special character is: the raw material by following parts by weight is made:
Cheese powder 4-30 part
Casein sodium 1-2 part
Emulsifying agent 0.5-1 part
Stabilizing agent 1-3 part
Syrup 30-80 part.
Cheese type vegetable fat powder of the present invention also comprises hydrogenated vegetable oil 1-30 part.
Cheese type vegetable fat powder of the present invention, hydrogenated vegetable oil is at least a in substitute of cocoa fat, soya-bean oil, the shortening, preferred substitute of cocoa fat.
Cheese type vegetable fat powder of the present invention, stabilizing agent is dipotassium hydrogen phosphate, at least a in the sodium phosphate trimer, preferred its mixture, syrup is at least a in oligoisomaltose slurry, malt syrup, the glucose syrup, preferred malt syrup, emulsifying agent is at least a in single stearic acid glycerine lipoprotein, the stearoyl lactate, preferably its mixture.
The preparation method of cheese type vegetable fat powder of the present invention, its special character is: may further comprise the steps:
(1) syrup preparation: first syrup is squeezed in the syrup can, be warming up to 55-65 ℃;
(2) water preparation: the mixture of cheese powder and casein sodium, food stabilizer is dissolved in respectively in 70-80 ℃ the hot water, then it added abundant mixing in material-compound tank, temperature is controlled at 70-80 ℃;
(3) emulsification, sterilization: the above-mentioned steps gained is added in the emulsion tank, fully behind the mixing, carries out emulsification, sterilization, temperature is controlled at 70-80 ℃;
(4) drying: the feed liquid drying of step (3) gained obtains material powder, the material powder cool to room temperature;
(5) packing: the material powder packing with cooling obtains cheese type vegetable fat powder.
The preparation method of cheese type vegetable fat powder of the present invention, step also needs to add oil phase in (3), and its preparation process is for to put into the carburetion groove with hydrogenated vegetable oil, heats being no more than under 80 ℃ of temperature, then adds emulsifying agent, the two fully dissolved obtain oil phase.
The preparation method of cheese type vegetable fat powder of the present invention, the feed liquid of step (4) needed before drying through the homogeneous operation, and drying mode is spray-drying, and general feed liquid carries out once operating with second homogenate, and a homogenization pressure is 17MPa; Second homogenate is 25Mpa, makes the raw material mixing more even by twice homogeneous, and drying mode preferably carries out spray-drying by spray tower, and it is about 30 ℃ that the type of cooling preferably is cooled to temperature by fluid bed.
But preserve the long period under the cheese type vegetable fat powder normal temperature of the present invention and never degenerate, and expanded the another purposes of cheese, make the nutrition of cheese be more prone to absorb, the performance effect, contain a large amount of protein in this product, can be human body a large amount of good proteins are provided, cheese is that milk is by the rear concentrated elite material that ferments simultaneously, the title that milk gold is arranged, contain rich in protein, fat, calcium, phosphorus, vitamin, magnesium, potassium, iron, selenium etc., main effect is to replenish the calcium, and enhances metabolism, and selenium has the effect that improves immunity and pre-anti-cancer, mouthfeel is good, is the ultimate food that suits the taste of both old and young, and the cheese type vegetable fat powder that the present invention makes and water mix by weight the ratio of 1.2:9, can make the cheese drink, easy to use, cheese type vegetable fat powder and the water ratio by weight 10:4 is mixed, namely can be made into paste cheese oil, be applied in cake, given better mouthfeel and nutrition in the bread, easy to use, of many usesization.
(4) specific embodiment
Embodiment 1:
The cheese type vegetable fat powder of this enforcement, adopt following raw material to make:
Substitute of cocoa fat 20g, cheese powder 4g, casein sodium 1g, single stearic acid glycerine lipoprotein 0.5g, dipotassium hydrogen phosphate 2g, oligoisomaltose slurry 31g.
This enforcement the preparation process of cheese type vegetable fat powder comprise:
(1) syrup preparation: according to the concrete proportioning of cheese type vegetable fat powder, first the oligoisomaltose slurry is squeezed in the syrup can, be warming up to about 60 ℃.
(2) water preparation:
A. the hot water that cheese powder is added about 75 ℃ fully dissolves it;
B. casein sodium, dipotassium hydrogen phosphate are mixed, the hot water that adds 75 ℃ fully dissolves it;
C. the solution of step a and b gained is squeezed into abundant mixing in the material-compound tank, temperature is controlled at about 75 ℃.
(3) oil phase preparation: substitute of cocoa fat is put into the carburetion channelization open, temperature must not surpass 80 ℃, melts rear adding single stearic acid glycerine lipoprotein, and it is fully dissolved.
(4) above-mentioned gained is squeezed in the emulsion tank mutually, fully behind the mixing, carried out the emulsification sterilization, temperature is about 75 ℃; The feed liquid that emulsification is good carries out once operating with second homogenate, and a homogenization pressure is at 17MPa; Second homogenate is at 25MPa; Making raw material pass through twice homogeneous mixes more even.
(5) feed liquid that step (4) is obtained is carried out spray tower and is carried out spray-drying, and dry EAT 120-140 ℃, leaving air temp 70-80 ℃, obtain material powder, material powder is cooled to 30 ℃ through fluid bed.
(6) will cool off good material powder and add the silica gel granulation, packing obtains cheese type vegetable fat powder.
(7) put in storage after the assay was approved.
The cheese type vegetable fat powder that the present invention makes and water mix by weight the ratio of 1.2:9, can make the cheese drink, easy to use, cheese type vegetable fat powder and the water ratio by weight 10:4 is mixed, namely can be made into paste cheese oil, be applied in and given better mouthfeel and nutrition in cake, the bread.
Embodiment 2:
The cheese type vegetable fat powder of this enforcement, needed raw material is:
Soya-bean oil 30g, cheese powder 10g, casein sodium 1.5g, single stearic acid glycerine lipoprotein and stearoyl lactate mixture 1g, sodium phosphate trimer 1g, malt syrup 80g.
This enforcement the preparation process of cheese type vegetable fat powder comprise:
(1) syrup preparation: according to the concrete proportioning of cheese type vegetable fat powder, first malt syrup is squeezed in the syrup can, be warming up to about 55 ℃.
(2) water preparation:
A. the hot water that cheese powder is added about 70 ℃ fully dissolves it;
B. casein sodium, sodium phosphate trimer are mixed, the hot water that adds 80 ℃ fully dissolves it;
C. the solution of step a and b gained is squeezed into abundant mixing in the material-compound tank, temperature is controlled at about 80 ℃.
(3) oil phase preparation: soya-bean oil is put into the carburetion channelization open, temperature must not surpass 80 ℃, melts the mixture of rear adding single stearic acid glycerine lipoprotein and stearoyl lactate, and it is fully dissolved.
(4) above-mentioned gained is squeezed in the emulsion tank mutually, fully behind the mixing, carried out emulsification, sterilization, temperature is about 75 ℃; The feed liquid that emulsification is good carries out once operating with second homogenate, and a homogenization pressure is at 17MPa; Second homogenate is at 25MPa; Making raw material pass through twice homogeneous mixes more even.
(5) feed liquid that step (4) is obtained is carried out spray tower and is carried out spray-drying, and dry EAT 120-140 ℃, leaving air temp 70-80 ℃, obtain material powder, material powder is cooled to 30 ℃ through fluid bed.
(6) will cool off good material powder and add the silica gel granulation, packing obtains cheese type vegetable fat powder.
(7) put in storage after the assay was approved.
The cheese type vegetable fat powder that the present invention makes and water mix by weight the ratio of 1.2:9, can make the cheese drink, easy to use, cheese type vegetable fat powder and the water ratio by weight 10:4 is mixed, namely can be made into paste cheese oil, be applied in and given better mouthfeel and nutrition in cake, the bread.
Embodiment 3:
The cheese type vegetable fat powder of this enforcement, needed raw material is:
The mixture 3g of shortening 1g, cheese powder 4g, casein sodium 2g, stearoyl lactate 0.7g, potassium dihydrogen phosphate and sodium phosphate trimer, glucose syrup 30g.
This enforcement the preparation process of cheese type vegetable fat powder comprise:
(1) syrup preparation: according to the concrete proportioning of cheese type vegetable fat powder, first glucose syrup is squeezed in the syrup can, be warming up to about 65 ℃.
(2) water preparation:
A. the hot water that cheese powder is added about 80 ℃ fully dissolves it;
B. casein sodium, potassium dihydrogen phosphate are mixed with the mixture of sodium phosphate trimer, the hot water that adds 80 ℃ fully dissolves it;
C. the solution of step a and b gained is squeezed into abundant mixing in the material-compound tank, temperature is controlled at about 70 ℃.
(3) oil phase preparation: shortening is put into the carburetion channelization open, temperature is 75 ℃, melts rear adding stearoyl lactate, and it is fully dissolved.
(4) above-mentioned gained is squeezed in the emulsion tank mutually, fully behind the mixing, carried out emulsification, sterilization, temperature is about 70 ℃; The feed liquid that emulsification is good carries out once operating with second homogenate, and a homogenization pressure is at 17MPa; Second homogenate is at 25MPa; Making raw material pass through twice homogeneous mixes more even.
(5) feed liquid that step (4) is obtained is carried out spray tower and is carried out spray-drying, and dry EAT 120-140 ℃, leaving air temp 70-80 ℃, obtain material powder, material powder is cooled to 30 ℃ through fluid bed.
(6) will cool off good material powder and add the silica gel granulation, packing obtains cheese type vegetable fat powder.
(7) put in storage after the assay was approved.
The cheese type vegetable fat powder that the present invention makes and water mix by weight the ratio of 1.2:9, can make the cheese drink, easy to use, cheese type vegetable fat powder and the water ratio by weight 10:4 is mixed, namely can be made into paste cheese oil, be applied in and given better mouthfeel and nutrition in cake, the bread.
Embodiment 4:
The cheese type vegetable fat powder of this enforcement, needed raw material is:
The mixture 2g of mixture 0.6g, potassium dihydrogen phosphate and the sodium phosphate trimer of substitute of cocoa fat, soya-bean oil, shortening mixture 28-29g, cheese powder 8g, casein sodium 2g, single stearic acid glycerine lipoprotein and stearoyl lactate, oligoisomaltose slurry 80g.
This enforcement the preparation process of cheese type vegetable fat powder comprise:
(1) syrup preparation: according to the concrete proportioning of cheese type vegetable fat powder, first the oligoisomaltose powder is added in the syrup can, be warming up to about 65 ℃.
(2) water preparation:
A. the hot water that cheese powder is added about 80 ℃ fully dissolves it;
B. casein sodium, potassium dihydrogen phosphate are mixed with the mixture of sodium phosphate trimer, the hot water that adds 80 ℃ fully dissolves it;
C. the solution of step a and b gained is squeezed into abundant mixing in the material-compound tank, temperature is controlled at about 70 ℃.
(3) oil phase preparation: substitute of cocoa fat, soya-bean oil, shortening mixture are put into the carburetion channelization and opened, and temperature is 75 ℃, melts the mixture of rear adding single stearic acid glycerine lipoprotein and stearoyl lactate, and it is fully dissolved.
(4) above-mentioned gained is squeezed in the emulsion tank mutually, fully behind the mixing, carried out emulsification, sterilization, temperature is about 70 ℃; The feed liquid that emulsification is good carries out once operating with second homogenate, and a homogenization pressure is at 17MPa; Second homogenate is at 25MPa; Making raw material pass through twice homogeneous mixes more even.
(5) feed liquid that step (4) is obtained is carried out spray tower and is carried out spray-drying, and dry EAT 120-140 ℃, leaving air temp 70-80 ℃, obtain material powder, material powder is cooled to 30 ℃ through fluid bed.
(6) will cool off good material powder and add the silica gel granulation, packing obtains cheese type vegetable fat powder.
(7) put in storage after the assay was approved.
The cheese type vegetable fat powder that the present invention makes and water mix by weight the ratio of 1.2:9, can make the cheese drink, easy to use, cheese type vegetable fat powder and the water ratio by weight 10:4 is mixed, namely can be made into paste cheese oil, be applied in and given better mouthfeel and nutrition in cake, the bread.
Embodiment 5:
The cheese type vegetable fat powder of this enforcement, needed raw material is:
The mixture 50g of cheese powder 30g, casein sodium 1.5g, potassium dihydrogen phosphate 2g, oligoisomaltose slurry and malt syrup and glucose syrup.
This enforcement the preparation process of cheese type vegetable fat powder comprise:
(1) syrup preparation: according to the concrete proportioning of cheese type vegetable fat powder, the mixture with oligoisomaltose slurry and malt syrup and glucose syrup adds in the syrup can first, is warming up to about 60 ℃.
(2) water preparation:
A. the hot water that cheese powder is added about 75 ℃ fully dissolves it;
B. casein sodium, potassium dihydrogen phosphate are mixed, the hot water that adds 75 ℃ fully dissolves it;
C. the solution of step a and b gained is squeezed into abundant mixing in the material-compound tank, temperature is controlled at about 75 ℃.
(3) above-mentioned gained is squeezed in the emulsion tank mutually, fully behind the mixing, carried out emulsification, sterilization, temperature is about 75 ℃; The feed liquid that emulsification is good carries out once operating with second homogenate, and a homogenization pressure is at 17MPa; Second homogenate is at 25MPa; Making raw material pass through twice homogeneous mixes more even.
(4) feed liquid that step (3) is obtained is carried out spray tower and is carried out spray-drying, and dry EAT 120-140 ℃, leaving air temp 70-80 ℃, obtain material powder, material powder is cooled to 30 ℃ through fluid bed.
(5) will cool off good material powder and add the silica gel granulation, packing obtains cheese type vegetable fat powder.
(6) put in storage after the assay was approved.
The cheese type vegetable fat powder that the present invention makes and water mix by weight the ratio of 1.2:9, can make the cheese drink, easy to use, cheese type vegetable fat powder and the water ratio by weight 10:4 is mixed, namely can be made into paste cheese oil, be applied in and given better mouthfeel and nutrition in cake, the bread.
Claims (7)
1. cheese type vegetable fat powder, it is characterized in that: the raw material by following parts by weight is made:
Cheese powder 4-30 part
Casein sodium 1-2 part
Emulsifying agent 0.5-1 part
Stabilizing agent 1-3 part
Syrup 30-80 part.
2. cheese type vegetable fat powder according to claim 1 is characterized in that: also comprise hydrogenated vegetable oil 1-30 part.
3. cheese type vegetable fat powder according to claim 2, it is characterized in that: hydrogenated vegetable oil is at least a in substitute of cocoa fat, soya-bean oil, the shortening.
4. cheese type vegetable fat powder according to claim 1 and 2, it is characterized in that: stabilizing agent is dipotassium hydrogen phosphate, and is at least a in the sodium phosphate trimer; Syrup is at least a in oligoisomaltose slurry malt syrup, the glucose syrup, and emulsifying agent is at least a in single stearic acid glycerine lipoprotein, the stearoyl lactate.
5. the preparation method of cheese type vegetable fat powder according to claim 1 and 2 is characterized in that: may further comprise the steps:
(1) syrup preparation: first syrup is squeezed in the syrup can, be warming up to 55-65 ℃;
(2) water preparation: the mixture of cheese powder and casein sodium, food stabilizer is dissolved in respectively in 70-80 ℃ the hot water, then it added abundant mixing in material-compound tank, temperature is controlled at 70-80 ℃;
(3) emulsification, sterilization: the above-mentioned steps gained is added in the emulsion tank, fully behind the mixing, carries out emulsification, sterilization, temperature is controlled at 70-80 ℃;
(4) drying: the feed liquid drying of step (3) gained obtains material powder, the material powder cool to room temperature;
(5) packing: the material powder packing with cooling obtains cheese type vegetable fat powder.
6. the preparation method of cheese type vegetable fat powder according to claim 5, it is characterized in that: step also needs to add oil phase in (3), its preparation process is for to put into the carburetion groove with hydrogenated vegetable oil, heat being no more than under 80 ℃ of temperature, then add emulsifying agent, the two is fully dissolved obtain oil phase.
7. the preparation method of cheese type vegetable fat powder according to claim 5 is characterized in that: the feed liquid of step (4) needed before drying through the homogeneous operation, and drying mode is spray-drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210399466.4A CN102919377B (en) | 2012-10-19 | 2012-10-19 | Cheese type non-dairy creamer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210399466.4A CN102919377B (en) | 2012-10-19 | 2012-10-19 | Cheese type non-dairy creamer and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN102919377A true CN102919377A (en) | 2013-02-13 |
| CN102919377B CN102919377B (en) | 2014-07-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210399466.4A Active CN102919377B (en) | 2012-10-19 | 2012-10-19 | Cheese type non-dairy creamer and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404615A (en) * | 2013-07-26 | 2013-11-27 | 山东天骄生物技术有限公司 | Method for preparing cold cut type non-dairy creamer |
| CN103431075A (en) * | 2013-08-28 | 2013-12-11 | 无锡超科食品有限公司 | Preparation method of OPO structure fat powder |
| CN103766510A (en) * | 2014-02-12 | 2014-05-07 | 南京郁氏生物科技有限公司 | Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof |
| CN103976213A (en) * | 2014-04-28 | 2014-08-13 | 菏泽大树生物工程科技有限公司 | Soybean oligosaccharide non-dairy creamer and preparing method thereof |
| CN104489121A (en) * | 2014-12-19 | 2015-04-08 | 广州市天惠食品有限公司 | Colorized cheese powder and preparation method thereof |
| CN104782799A (en) * | 2015-05-05 | 2015-07-22 | 菏泽大树生物工程科技有限公司 | Novel flax oil powder and preparation method thereof |
| CN105076331A (en) * | 2015-09-07 | 2015-11-25 | 安徽达诺乳业有限公司 | Flour special for mooncakes |
| CN106578329A (en) * | 2016-12-14 | 2017-04-26 | 山东天骄生物技术有限公司 | Preparation method of handmade ice cream powder |
| CN112841326A (en) * | 2021-02-25 | 2021-05-28 | 武汉轻工大学 | Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage |
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| CN105029505B (en) * | 2015-08-25 | 2019-02-22 | 江西恒顶食品有限公司 | A kind of yolk vegetable fat powder and its preparation process |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404615A (en) * | 2013-07-26 | 2013-11-27 | 山东天骄生物技术有限公司 | Method for preparing cold cut type non-dairy creamer |
| CN103404615B (en) * | 2013-07-26 | 2015-08-19 | 山东天骄生物技术有限公司 | A kind of preparation method of cold cut type non-dairy creamer |
| CN103431075A (en) * | 2013-08-28 | 2013-12-11 | 无锡超科食品有限公司 | Preparation method of OPO structure fat powder |
| CN103766510A (en) * | 2014-02-12 | 2014-05-07 | 南京郁氏生物科技有限公司 | Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof |
| CN103766510B (en) * | 2014-02-12 | 2015-07-22 | 南京郁氏生物科技有限公司 | Non-hydrogenated-vegetable-oil milk flavored fatty powder raw material combination and preparation method thereof |
| CN103976213A (en) * | 2014-04-28 | 2014-08-13 | 菏泽大树生物工程科技有限公司 | Soybean oligosaccharide non-dairy creamer and preparing method thereof |
| CN104489121A (en) * | 2014-12-19 | 2015-04-08 | 广州市天惠食品有限公司 | Colorized cheese powder and preparation method thereof |
| CN104782799A (en) * | 2015-05-05 | 2015-07-22 | 菏泽大树生物工程科技有限公司 | Novel flax oil powder and preparation method thereof |
| CN105076331A (en) * | 2015-09-07 | 2015-11-25 | 安徽达诺乳业有限公司 | Flour special for mooncakes |
| CN106578329A (en) * | 2016-12-14 | 2017-04-26 | 山东天骄生物技术有限公司 | Preparation method of handmade ice cream powder |
| CN112841326A (en) * | 2021-02-25 | 2021-05-28 | 武汉轻工大学 | Inulin-containing low-fat non-dairy creamer, preparation method thereof and inulin-containing low-fat non-dairy creamer beverage |
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