CN115530250A - Powdered oil and preparation method and application thereof - Google Patents
Powdered oil and preparation method and application thereof Download PDFInfo
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- CN115530250A CN115530250A CN202210886040.5A CN202210886040A CN115530250A CN 115530250 A CN115530250 A CN 115530250A CN 202210886040 A CN202210886040 A CN 202210886040A CN 115530250 A CN115530250 A CN 115530250A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000839 emulsion Substances 0.000 claims abstract description 49
- 238000010008 shearing Methods 0.000 claims abstract description 47
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- 239000000843 powder Substances 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 23
- 239000006188 syrup Substances 0.000 claims abstract description 18
- 235000020357 syrup Nutrition 0.000 claims abstract description 18
- 239000003381 stabilizer Substances 0.000 claims abstract description 17
- 102000011632 Caseins Human genes 0.000 claims abstract description 15
- 108010076119 Caseins Proteins 0.000 claims abstract description 15
- 239000005862 Whey Substances 0.000 claims abstract description 14
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 14
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 14
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 14
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 238000007873 sieving Methods 0.000 claims abstract description 9
- 238000001694 spray drying Methods 0.000 claims abstract description 8
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- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 5
- 235000008476 powdered milk Nutrition 0.000 claims abstract description 4
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- 239000008267 milk Substances 0.000 claims description 24
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- 238000000034 method Methods 0.000 claims description 19
- 239000002245 particle Substances 0.000 claims description 16
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 12
- 235000019197 fats Nutrition 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 9
- 238000000889 atomisation Methods 0.000 claims description 8
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- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000000377 silicon dioxide Substances 0.000 claims description 6
- 235000012239 silicon dioxide Nutrition 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 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 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 3
- -1 fatty acid ester Chemical class 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
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- 235000013409 condiments Nutrition 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 claims description 2
- 239000008173 hydrogenated soybean oil Substances 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 claims description 2
- 238000004904 shortening Methods 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 2
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 2
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- 229920001282 polysaccharide Polymers 0.000 description 2
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
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- 235000020279 black tea Nutrition 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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)
Abstract
The invention discloses a powdered oil and a preparation method thereof, wherein the preparation method comprises the following steps: (1) mixing and stirring oil and an emulsifier to form an oil phase; (2) Mixing sodium caseinate with whey powder or skim milk powder, adding syrup and stabilizer into water, and stirring to obtain water phase; (3) Mixing the oil phase and the water phase, and firstly carrying out low-speed shearing and then carrying out high-speed shearing to obtain a primary emulsion; (4) Adding the compounded essence into the emulsion, continuously stirring, and then carrying out high-pressure homogenization to obtain homogeneous emulsion; (5) And (3) spray-drying the homogeneous emulsion, adding a flow aid, mixing and sieving to obtain the powdered oil. The powdered oil obtained by the preparation method has good functionality, high stability and long shelf life.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to powdered oil and a preparation method and application thereof.
Background
The powdered oil is also called as milk essence and fat powder, and is prepared with refined hydrogenated vegetable oil and several kinds of food supplementary material and through mixing, emulsifying, sterilizing and spray drying. The powdered oil can be used in various foods to increase nutritive value and calorific value, improve instant property and dissolubility, improve taste, and make the product more delicious.
The chinese patent application with publication number CN 109984210A discloses an acid-resistant powdered oil and a preparation method thereof, wherein the acid-resistant powdered oil comprises 100 parts by weight of finally obtained powdered oil: 20.0 to 35.0 parts of hydrogenated vegetable oil, 0.8 to 3.0 parts of oil phase emulsifier, 3.5 to 6.0 parts of sodium caseinate, 3.0 to 8.0 parts of stabilizer or thickening agent, 1.0 to 1.9 parts of acidity regulator, 0.2 to 0.5 part of silicon dioxide and the balance of starch syrup. According to the preparation method of the acid-resistant powdered oil, one or more of special stabilizers such as soybean polysaccharide, sodium carboxymethyl cellulose and pectin are added, so that the stability of the product under an acidic condition is improved, but the adding amount of the special stabilizers in the product is relatively high, and the using amount reaches 3-8 wt%, so that the taste of the product is directly influenced (the mellow feeling and milk flavor of the product are obviously reduced); in addition, the product has a high surface oil content, for example, when the soybean polysaccharide is added in an amount of about 3%, the surface oil content before the accelerated test is about 4.33%.
Disclosure of Invention
The invention provides powdered oil and a preparation method and application thereof.
The technical scheme of the invention is as follows:
a preparation method of powdered oil comprises the following steps:
(1) Mixing and stirring oil and an emulsifier to form an oil phase;
(2) Mixing sodium caseinate with whey powder or skim milk powder, adding the mixture, syrup and stabilizer into water, stirring and shearing to obtain a water phase;
(3) Mixing the oil phase and the water phase, and firstly carrying out low-speed shearing and then carrying out high-speed shearing to obtain a primary emulsion;
(4) Adding essence into the emulsion, continuously shearing at a high speed, and then homogenizing at a high pressure to obtain a homogeneous emulsion;
(5) And (3) spray-drying the homogeneous emulsion, adding a flow aid, mixing and sieving to obtain the powdered oil.
In the invention, the added whey powder or skim milk powder is a protein, so that the nutritional function of the powdered oil is improved, and the mellow feeling and milk flavor of the powdered oil are increased. Meanwhile, the sodium caseinate and the whey powder or the skim milk powder are dry-mixed and then are added into water together with other components, so that the agglomeration and caking phenomena are effectively avoided, and the emulsification efficiency is improved; meanwhile, when the primary emulsion is prepared, two-step shearing is carried out, so that the grease embedding effect can be improved, and the surface oil content is effectively reduced; finally, a flow aid is added after spray drying, so that the dissolution rate of the powdered oil can be effectively improved.
Preferably, the following components are used in percentage by mass:
preferably, the syrup is glucose syrup.
Preferably, the oil and fat is one or more of refined coconut oil, hydrogenated palm kernel oil, shortening and hydrogenated soybean oil.
Preferably, the emulsifier is one or more of monoglyceride and diglyceride, diacetyl tartaric acid monoglyceride and diglyceride and sodium stearoyl lactylate.
Preferably, the stabilizer is one or more of dipotassium hydrogen phosphate, sodium tripolyphosphate, sodium citrate and light calcium carbonate.
Preferably, the essence is one or more of sweet milk essence, butter essence, fresh milk essence and condensed milk essence.
Preferably, the glidant is silicon dioxide. In the invention, the silicon dioxide is added after spray drying, so that the dissolving rate of the powdered oil is improved, and the brewing is more convenient.
Preferably, in step (2), the DE value of the syrup is 25 to 30; the pH value is more than or equal to 5.0 and less than or equal to 5.3;
the stirring temperature is 60-70 ℃, and during stirring, the pre-dissolving is carried out for 10-15min at the linear velocity of 0.70-0.79m/s, and then the shearing is carried out for 5-10 min at the linear velocity of 7.0-7.9 m/s.
Preferably, in the step (2), the pH value of the water phase after the stirring is finished is 6-8; preferably 6.5 to 7.5, and the pH value is mainly controlled by the dosage of the stabilizer.
Preferably, in the step (3), the linear speed of the low-speed shearing is 7.0-7.9m/s, and the shearing time is 3-7 min;
the linear speed of the high-speed shearing is 11.7-12.6m/s, and the shearing time is 5-20 min. The particles in the emulsion are roughly sheared into larger particles at a low shearing speed of 7.0-7.9m/s, and then are treated at a high shearing speed (11.7-12.6 m/s), so that the particles are further uniformly sheared into smaller droplets, and the oil embedding effect is improved.
Preferably, in the step (4), the primary pressure of the high-pressure homogenization is 2-6 MPa, and the secondary pressure is 15-20 MPa;
the solid content of the homogeneous emulsion obtained by high-pressure homogenization is 30-65 wt%, preferably 55-65 wt%, and the particle size of the emulsion is 0.5-1.5 μm, wherein the solid content is controlled by the amount of water used in the step (2).
Preferably, in the step (5), the air inlet temperature of the spray drying is 160-175 ℃, the air outlet temperature is 80-95 ℃, and the atomization pressure is 0.18-0.20 MPa.
The invention also provides the powdered oil prepared by the preparation method.
The invention also provides an application of the powdered oil in food processing, and the powdered oil is used as an additive of food;
the food is a dairy product, a meat product, a frozen product, a beverage, a baked product, a condiment or a candy.
For example, the powdered oil can be used for manufacturing milk tea, and the taste and the nutritional function of the milk tea can be effectively improved.
Compared with the prior art, the invention has the beneficial effects that:
(1) According to the invention, sodium caseinate and whey powder are dry-mixed firstly and then added into the water phase to be stirred and dissolved, so that the phenomenon that the sodium caseinate is directly added into the water phase to cause agglomeration and cohesion and influence the embedding quality is avoided, and the stability of the emulsion is improved;
(2) In the emulsifying process, the low-speed shearing is firstly carried out, and then the high-speed shearing is carried out, so that the emulsified liquid drops are more uniform, and the stability of the powdered oil is improved.
Drawings
FIG. 1 is a flow chart of a process for preparing powdered oil and fat according to the present invention.
FIG. 2 shows the oil/water bloom photographs (after 30 days of acceleration) of sample 1, sample 2, control 1 and control 2, where a is sample 1,b, sample 2,c, control 1,d and control 2.
Detailed Description
The general process steps of the powdered oil comprise:
(1) Preparing an oil phase: adding emulsifier into oil, heating to 60 deg.C, and pre-dissolving at linear velocity of 0.70-0.79m/s for 10-15min.
(2) Dissolving the water phase: sodium caseinate (viscosity range: 1000-3000) and whey powder are dry-mixed, then the dry-mixed powder and syrup (DE value is 25-30, pH value is more than or equal to 5.0 and less than or equal to 5.3) are added into water phase, and after the pre-dissolution is carried out for 10min at 60 ℃, the linear velocity of 0.70-0.79m/s, the pre-dissolution is carried out for 5min at 7.0-7.9 m/s. The pH of the solution is then adjusted by means of a stabilizer so that the pH of the aqueous solution is maintained between 6 and 8, preferably between 6.5 and 7.5.
(3) Emulsification and shearing: adding the oil phase into the water phase, and shearing at linear velocity of 7.0-7.9m/s for 5min, and then at linear velocity of 11.7-12.6m/s for 8min.
(4) Blending fragrance: adding essence into the sheared emulsion at a certain ratio, and continuously shearing at high speed for 10min.
(5) Homogenizing: preheating the homogenizer for 2 times by 60-80 deg.C hot water under 4/16MPa (first-stage pressure/second-stage pressure), homogenizing once to obtain emulsion (solid content of 60%), and controlling the particle size of the emulsion to 0.5-1.5 μm.
(6) And (3) drying the emulsion: the emulsion needs to be kept warm in the whole process during spraying, and the temperature is kept at 65 ℃; the parameters during spraying are set as follows: the air inlet temperature is 160-175 ℃, the air outlet temperature is 80-95 ℃, the atomization pressure is 0.18-0.20 MPa, the powder granularity is 30-40 meshes, the proportion is 40-60%, and the powder moisture is 3.7-3.8%.
(7) Adding glidant, mixing, sieving, and packaging the granules with the particle size of less than or equal to 40 meshes.
Example 1
The addition amount of each raw material and auxiliary material in the powder oil product is as follows:
| grease (refined coconut oil) | 29.5％ |
| Glucose syrup | 50.8％ |
| Casein sodium salt | 1.2％ |
| Whey powder | 15.1％ |
| Emulsifier (monoglyceride and diglyceride fatty acid ester) | 1.3％ |
| Stabilizer (dipotassium hydrogen phosphate) | 1.7％ |
| Milk essence | 0.1％ |
| Glidant (silicon dioxide) | 0.3％ |
(1) Preparing an oil phase: adding emulsifier into oil, heating to 60 deg.C, and pre-dissolving at 0.70m/s linear speed for 10min.
(2) Dissolving the water phase: sodium caseinate (viscosity range: 1000-3000) and whey powder are dry-mixed, then the mixture and syrup (DE value is more than or equal to 5.0 and less than or equal to 5.3) are added into a water phase, the mixture is pre-dissolved for 10min at the linear speed of 0.70m/s at the temperature of 60 ℃, and then the mixture is sheared for 5min at the linear speed of 7.0 m/s. The pH of the solution was then adjusted with a stabilizer to maintain the pH of the aqueous solution at 7.0.
(3) Emulsification and shearing: adding the oil phase into the water phase, shearing at linear velocity of 7.0m/s for 5min, and shearing at high speed at linear velocity of 11.7m/s for 8min.
(4) Blending fragrance: adding essence into the sheared emulsion according to a certain proportion, and continuing to shear at high speed for 10min at a linear speed of 11.7 m/s.
(5) Homogenizing: preheating the homogenizer pipeline for 2 times by using 60 ℃ hot water, wherein the homogenizing pressure is 4/16MPa (primary pressure/secondary pressure), and homogenizing once. Forming emulsion (solid content 60%), controlling the particle size of the emulsion to be 0.5-1.5 μm.
(6) And (3) drying the emulsion: the emulsion is required to be insulated in the whole process during spraying, and the insulation temperature is 65 ℃; the parameters during spraying are set as follows: the air inlet temperature is 160 ℃, the air outlet temperature is 80 ℃, and the atomization pressure is 0.18MPa, so that the proportion of the powder granularity of 30-40 meshes is 49.1 percent, and the water content of the powder is 3.8 percent.
(7) Adding glidant, mixing, sieving, and packaging granules with the particle size of less than or equal to 40 meshes. Sampling and detecting the surface oil content, peroxide value and stability of the product, and the results are shown in table 1; the product washability and floating oil change are detected, and the results are shown in table 2; the results of the sensory evaluation of the product after application to milk tea are shown in table 3.
Example 2
The addition amount of each raw material and auxiliary material in the powder oil product is as follows:
(1) Preparing an oil phase: adding emulsifier into oil, heating to 60 deg.C, and pre-dissolving at 0.79m/s linear speed for 15min.
(2) Dissolving the water phase: sodium caseinate (viscosity range: 1000-3000) and whey powder are dry-mixed, then the dry-mixed powder and syrup (DE value is 25-30, pH value is more than or equal to 5.0 and less than or equal to 5.3) are added into a water phase, pre-dissolved for 10min at 60 ℃, and then sheared for 5min at a linear speed of 7.9m/s after the linear speed of 0.79m/s is 0.79 m/s. The pH of the solution was then adjusted with a stabilizer to maintain the pH of the aqueous solution at 7.0.
(3) Emulsification and shearing: adding the oil phase into the water phase, shearing at linear velocity of 7.9m/s for 5min, and shearing at high speed at linear velocity of 12.6m/s for 8min.
(4) Blending fragrance: adding essence into the sheared emulsion at a certain ratio, and continuously shearing at high speed for 10min.
(5) Homogenizing: the homogenizer pipeline is preheated for 2 times by using hot water with the temperature of 80 ℃, the homogenizing pressure is 4/16MPa (primary pressure/secondary pressure), and the homogenization is carried out once. Forming emulsion (solid content 60%), controlling the particle size of the emulsion to be 0.5-1.5 μm.
(6) And (3) drying the emulsion: the emulsion needs to be kept warm in the whole process during spraying, and the temperature is kept at 65 ℃; the parameters during spraying are set as follows: the air inlet temperature is 175 ℃, the air outlet temperature is 95 ℃, and the atomization pressure is 0.20MPa, so that the powder granularity is 30-40 meshes, the proportion is 50.9%, and the powder moisture is 3.7%.
(7) Adding glidant, mixing, sieving, and packaging the granules with the particle size of less than or equal to 40 meshes. Sampling and detecting the surface oil content, peroxide value and stability of the product, and the results are shown in table 1; the product washability and floating oil change are detected, and the results are shown in table 2; the results of the sensory evaluation of the product after application to milk tea are shown in table 3.
Comparative example 1
The addition amount of each raw and auxiliary material is the same as that of the example 1, and the steps are as follows:
(1) Preparing an oil phase: adding emulsifier into oil, heating to 60 deg.C, and shearing at 0.70m/s linear speed for 10min.
(2) Dissolving the water phase: sodium caseinate (viscosity range: 1000-3000), whey powder, stabilizer and syrup (DE value 25-30, pH value is more than or equal to 5.0 and less than or equal to 5.3) are directly added into the water phase, pre-dissolved for 10min at 60 ℃ at a linear speed of 0.70m/s, and then sheared for 5min at a linear speed of 7.0 m/s. The pH of the solution was then adjusted with a stabilizer to maintain the pH of the aqueous solution at 7.0.
(3) Emulsification and shearing: adding the oil phase into the water phase, shearing at linear velocity of 7.0m/s for 5min, and shearing at high speed at linear velocity of 11.7m/s for 8min.
(4) Blending fragrance: adding essence into the sheared emulsion at a certain ratio, and continuing to shear at high speed for 10min.
(5) Homogenizing: preheating the homogenizer pipeline for 2 times by using 60 ℃ hot water, wherein the homogenizing pressure is 4/16MPa (primary pressure/secondary pressure), homogenizing for one time to form emulsion (solid content is 60%), and controlling the particle size of the emulsion to be 0.5-1.5 mu m.
(6) And (3) drying the emulsion: the emulsion needs to be kept warm in the whole process during spraying, and the temperature is kept at 65 ℃; the parameters during spraying are set as follows: the air inlet temperature is 160 ℃, the air outlet temperature is 80 ℃, the atomization pressure is 0.18MPa, the powder granularity is 30-40 meshes, the proportion is 48.7%, and the powder moisture is 3.8%.
(7) Sieving, and packaging the granules with particle size not greater than 40 mesh. Sampling and detecting the surface oil content, peroxide value and stability of the product, and the results are shown in table 1; the product washability and floating oil change are detected, and the results are shown in table 2; the results of the sensory evaluation of the product after application to milk tea are shown in table 3.
Comparative example 2
The addition amount of each raw and auxiliary material is the same as that of the example 1, and the steps are as follows:
(1) Preparing an oil phase: adding emulsifier into oil, heating to 60 deg.C, and shearing at 0.70m/s linear speed for 10min;
(2) Dissolving the water phase: sodium caseinate (viscosity range: 1000-3000) and whey powder are dry-mixed, then the dry-mixed powder and syrup (DE value is 25-30, pH value is more than or equal to 5.0 and less than or equal to 5.3) are added into a water phase, and after the pre-dissolution is carried out for 10min at the temperature of 60 ℃, the linear velocity of 0.70m/s, the linear velocity of 7.0m/s is cut for 5min. The pH of the solution was then adjusted with a stabilizer to maintain the pH of the aqueous solution at 7.0.
(3) Emulsification and shearing: the oil phase was added to the water phase and sheared at high speed for 13min at a linear speed of 11.7 m/s.
(4) Blending fragrance: adding essence into the sheared emulsion at a certain ratio, and continuously shearing at high speed for 10min.
(5) Homogenizing: preheating a homogenizer pipeline for 2 times by using hot water at 60 ℃, wherein the homogenization pressure is 4/16MPa (primary pressure/secondary pressure), homogenizing for one time to form emulsion (solid content is 60%), and controlling the particle size of the emulsion to be 0.5-1.5 mu m;
(6) And (3) drying the emulsion: the emulsion needs to be kept warm in the whole process during spraying, and the temperature is kept at 65 ℃; the parameters during spraying are set as follows: the air inlet temperature is 160 ℃, the air outlet temperature is 80 ℃, and the atomization pressure is 0.18MPa, so that the proportion of the powder granularity of 30-40 meshes is 49.3 percent, and the water content of the powder is 3.7 percent.
(7) Sieving, and packaging the granules with particle size not greater than 40 mesh. Sampling and detecting the surface oil content, peroxide value and stability of the product, and the results are shown in table 1; the product washability and floating oil change are detected, and the results are shown in table 2; the results of sensory evaluation after the product was applied to milk tea are shown in table 3.
Comparative example 3
The addition amount of each raw and auxiliary material is the same as that of the example 1, and the steps are as follows:
(1) Preparing an oil phase: adding emulsifier into oil, heating to 60 deg.C, and shearing at 0.70m/s linear speed for 10min;
(2) Dissolving the water phase: sodium caseinate (viscosity range: 1000-3000), whey powder and silicon dioxide are dry-mixed, then the mixture and syrup (DE value is 25-30, pH value is more than or equal to 5.0 and less than or equal to 5.3) are added into a water phase, and after the mixture is pre-dissolved for 10min at 60 ℃ at a linear speed of 0.70m/s, the mixture is sheared for 5min at a linear speed of 7.0 m/s. The pH of the solution was then adjusted with a stabilizer to maintain the pH of the aqueous solution at 7.0.
(3) Emulsification and shearing: adding the oil phase into the water phase, shearing at linear velocity of 7.0m/s for 5min, and shearing at high speed at linear velocity of 11.7m/s for 8min.
(4) Blending fragrance: adding essence into the sheared emulsion at a certain ratio, and continuously shearing at high speed for 10min.
(5) Homogenizing: preheating the homogenizer pipeline for 2 times by using 60 ℃ hot water, wherein the homogenizing pressure is 4/16MPa (primary pressure/secondary pressure), and homogenizing once. Forming emulsion (solid content 60%), controlling the grain diameter of the emulsion to be 0.5-1.5 μm;
(6) And (3) drying the emulsion: the emulsion needs to be kept warm in the whole process during spraying, and the temperature is kept at 65 ℃; the parameters during spraying are set as follows: the air inlet temperature is 160 ℃, the air outlet temperature is 80 ℃, and the atomization pressure is 0.18MPa, so that the proportion of the powder granularity of 30-40 meshes is 49.5 percent, and the water content of the powder is 3.6 percent.
(7) Sieving, and packaging the granules with particle size not greater than 40 mesh. Sampling and detecting the surface oil content, peroxide value and stability of the product, and the results are shown in table 1; the product washability and floating oil change are detected, and the results are shown in table 2; the results of the sensory evaluation of the product after application to milk tea are shown in table 3.
Test example 1
The samples 1, 2, control 1, control 2, comparative example 1, comparative example 2 and comparative example 3 were subjected to an accelerated test at 60 c, and the results were examined and shown in tables 1 and 2.
TABLE 1 oil content under accelerated conditions a And peroxide number b Variations in
a The measurement of the surface oil content is carried out according to the method specified in QB/T4791-2015 vegetable fat end;
b the peroxide value is measured according to the method specified in QB/T4791-2015 non-dairy creamer and GB 5009.227-2016 peroxide value in food safety national standard food;
c bitago 1 and Bitago 2 are from commercial products under the brand names of ChaoKe and Jiahe.
TABLE 2 washability and oil slick change under accelerated conditions
a Floating oil: oil drops appear on the upper layer of the liquid after the brewing;
b whitening: the liquid after the finger is mixed is layered, and white flocculent floating substances appear on the upper layer.
FIG. 2 is a photograph showing samples 1, 2, control 1 and control 2 after accelerated for 30 days, after weighing 9 to 10g of the samples and adding them to hot water (90g, 80 ℃ C.) for reconstitution.
The results show that the product prepared by the method has good dissolvability, low surface oil content, less floating oil and high stability. Sodium caseinate and whey powder, without dry blending or two-step shearing, all resulted in an increase in surface oil content.
Test example 2
Sensory evaluation was performed using samples 1, 2, control 1, control 2, comparative example 1, comparative example 2, and comparative example 3 in milk tea, and the results are shown in table 3.
The preparation method of the milk tea comprises the following steps: dissolving 40g of powdered oil and fat in 160g of hot water at 85 ℃, adding 200g of black tea soup and 30g of syrup, and uniformly stirring.
The scoring rules are as follows:
evaluating according to 5 items such as overall preference, overall appearance and milk tea state, flavor release of milk tea, fullness, smoothness and the like, wherein each item of a comparison sample is 10 points, and grading the degree of superiority of the 5 items according to different evaluation standards (the evaluation standard table is as follows).
Overall preference: the love degree of the whole milk tea after the entrance judgment; overall appearance and milk tea state: color uniformity, oil slick level; releasing the flavor of the milk tea: flavor, degree of aroma release in the oral and nasal cavities; plumpness: the thickness and fullness at the entrance; smooth feeling: the milk tea has smoothness and granular feeling on oral cavity and tongue. The specific scoring criteria are as follows:
TABLE 3 sensory evaluation of the different samples
The results show that the product prepared by the method has good sensory evaluation in milk tea, and has the advantages of strong milk flavor, mellow mouthfeel and high overall preference.
Claims (14)
1. The preparation method of the powdered oil is characterized by comprising the following steps:
(1) Mixing and stirring the grease and the emulsifier to form an oil phase;
(2) Mixing sodium caseinate with whey powder or skim milk powder, adding the mixture and syrup into water, stirring, and adding a stabilizer to obtain a water phase;
(3) Mixing the oil phase and the water phase, firstly carrying out low-speed shearing, and then carrying out high-speed shearing to obtain primary emulsion;
(4) Adding essence into the emulsion, continuously shearing at a high speed, and then homogenizing at a high pressure to obtain a homogeneous emulsion;
(5) And (3) spray-drying the homogeneous emulsion, adding a flow aid, mixing and sieving to obtain the powdered oil.
2. The method for preparing the powdered oil according to claim 1, wherein the following components are used in percentage by mass:
3. the method of producing powdered oil according to claim 1 or 2, wherein the syrup is glucose syrup.
4. The method for producing a powdered oil or fat according to claim 1 or 2, wherein the oil or fat is one or more of refined coconut oil, hydrogenated palm kernel oil, shortening, and hydrogenated soybean oil.
5. The method for producing the powdered oil or fat according to claim 1 or 2, wherein the emulsifier is one or more of a monoglyceride/diglyceride fatty acid ester, a diacetyl tartaric acid monoglyceride/diglyceride, and sodium stearoyl lactylate.
6. The method of producing powdered oil or fat according to claim 1 or 2, wherein the stabilizer is one or more of dipotassium hydrogen phosphate, sodium tripolyphosphate, sodium citrate, and light calcium carbonate.
7. The method for preparing powdered oil according to claim 1 or 2, wherein the essence is one or more of sweet milk essence, butter essence, fresh milk essence and condensed milk essence.
8. The method for preparing powdered oil according to claim 1 or 2, wherein the flow aid is silicon dioxide.
9. The method for preparing powdered oil according to claim 1, wherein in the step (2), the DE value of the syrup is 25-30,5.0. Ltoreq. PH value 5.3;
the stirring temperature is 60-70 ℃, and the stirring mode is as follows:
pre-dissolving at 0.70-0.79m/s linear speed for 10-15min, and shearing at 7.0-7.9m/s linear speed for 5-10 min.
10. The method for producing a powdered oil or fat according to claim 1, wherein in the step (3), the linear velocity of the low-speed shearing is 7.0 to 7.9m/s, and the shearing time is 3 to 7min;
the linear speed of the high-speed shearing is 11.7-12.6m/s, and the shearing time is 5-20 min.
11. The method for producing a powdered oil or fat according to claim 1, wherein in the step (4), the primary pressure for the high-pressure homogenization is 2 to 6MPa, and the secondary pressure is 15 to 20MPa;
the solid content of the homogeneous emulsion obtained by high-pressure homogenization is 55-65 wt%, and the particle size of the emulsion is 0.5-1.5 μm.
12. The method for preparing powdered oil according to claim 1, wherein in the step (5), the inlet air temperature for spray drying is 160 ℃ to 175 ℃, the outlet air temperature is 80 ℃ to 95 ℃, and the atomization pressure is 0.18MPa to 0.20MPa.
13. A powdered oil or fat obtained by the production method according to any one of claims 1 to 12.
14. Use of the powdered oil or fat according to claim 13 as an additive for foods;
the food is a dairy product, a meat product, a frozen product, a beverage, a baked product, a condiment or a candy.
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| CN104054849A (en) * | 2014-05-21 | 2014-09-24 | 上海英莱腾医药研究有限公司 | High-content medium chain triglyceride powdered oil and preparation method thereof |
| CN105053276A (en) * | 2015-09-24 | 2015-11-18 | 菏泽尧舜牡丹生物科技有限公司 | Preparation method of saccharose-free functional powdered peony seed oil |
| CN105104584A (en) * | 2015-09-24 | 2015-12-02 | 菏泽尧舜牡丹生物科技有限公司 | Preparation method of peony seed powdered oil containing active peptides |
| JP2019123816A (en) * | 2018-01-17 | 2019-07-25 | ミヨシ油脂株式会社 | Powdered oil and fat, and production method of powdered oil and fat |
| KR20210051095A (en) * | 2019-10-29 | 2021-05-10 | 주식회사 삼양사 | Powdery emulsion composition with improved emulsifying stability |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054849A (en) * | 2014-05-21 | 2014-09-24 | 上海英莱腾医药研究有限公司 | High-content medium chain triglyceride powdered oil and preparation method thereof |
| CN105053276A (en) * | 2015-09-24 | 2015-11-18 | 菏泽尧舜牡丹生物科技有限公司 | Preparation method of saccharose-free functional powdered peony seed oil |
| CN105104584A (en) * | 2015-09-24 | 2015-12-02 | 菏泽尧舜牡丹生物科技有限公司 | Preparation method of peony seed powdered oil containing active peptides |
| JP2019123816A (en) * | 2018-01-17 | 2019-07-25 | ミヨシ油脂株式会社 | Powdered oil and fat, and production method of powdered oil and fat |
| KR20210051095A (en) * | 2019-10-29 | 2021-05-10 | 주식회사 삼양사 | Powdery emulsion composition with improved emulsifying stability |
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