CN104522537A - Instant oatmeal composition, instant oatmeal and preparation method thereof - Google Patents
Instant oatmeal composition, instant oatmeal and preparation method thereof Download PDFInfo
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Abstract
The present invention discloses an instant oatmeal composition, an instant oatmeal and a preparation method thereof. The composition is composed of oatmeal and non-dairy creamer at a weight ratio of 1:35-45. The non-dairy creamer comprises the following raw materials (parts by weight): 25-40 sucrose polyester, 0-3 vegetable oil, 30-60 glucose syrup, 1.7-14 emulsifiers and 0.25-1.6 thickeners. The preparation method of the instant oatmeal is composed of the following steps: mixing the sucrose polyester, vegetable oil, glucose syrup, emulsifiers and thickeners, and dissolving the materials in distilled water; then homogenizing the mixture, sterilizing the mixture, adding essences to the mixture, drying the mixture, and obtaining the non-dairy creamer; and allocating the non-dairy creamer with the oatmeal to obtaining the instant oatmeal. The non-dairy creamer in the instant oatmeal cannot be digested by human body, can not only ensure the flavor and quality of food, but also ensure no excess calories and fat to be taken in by human body, and contains no trans-fatty acids, and thus can effectively prevent human health risks caused by the trans-fatty acids.
Description
The application is to applying date 2013.07.18; Application number 201310303850.4; The divisional application of the application for a patent for invention of denomination of invention " for the composition of instant oatmeal, instant oatmeal and preparation method thereof ".
Technical field
The invention belongs to food processing field, be specifically related to a kind of composition for instant oatmeal, instant oatmeal and preparation method thereof.
Background technology
Cream, also known as vegetable fat powder.Because the lower and mouthfeel outward appearance of its cost is close to milk powder, the creamy local flavor of a kind of class can be produced after it is added Foods or drinks, mouthfeel can be improved preferably, give product " milk sense ", be widely used in the food industry, in beverage and leisure food batching, in instant oatmeal, also using a large amount of vegetable fat powders.
It is required that fat is not only human nutrition institute, is also one of main source of body energy, improves the local flavor of food, mouthfeel and fragrance, make food possess the characteristics such as soft and smooth exquisiteness.The World Health Organization advises that in everyone origin of heat every day, fat is no more than 30%, and saturated fat is no more than 10%.But current consumption habit and food processing mode cause body fat to take in too much, bring the disease puzzlements such as such as obesity, angiocardiopathy, digestive system function disorder, internal system functional disturbance and cancer to health.Therefore, fat intake is crossed multipair health and is brought adverse effect fully to be paid close attention to.External many consumers are happy to consume low-fat food or fat free foods.Multiple method can be adopted in food manufacturing to reduce its fat content, such as, adjust formula, adopt the fat in fat substitute substitute food product.The U.S., Japan and some countries of Europe are devoted to the Study and Development of fat substitute one after another in recent years, by vast food manufacturing enterprise and consumer are favored, and low fat and become the trend of food development without fat foods.
At present, the vegetable fat powder that domestic and international enterprise produces, is be primary raw material with hydrogenated vegetable oil, is aided with raw material or the food additives such as glucose syrup, casein, emulsifying agent, stabilizing agent, thickener, essence, pigment, after mixing, form through emulsifying homogeneous, spraying dry.Hydrogenated vegetable oil is formed by common vegetable oil hydrogenation, not only can extend the shelf-life of cake, and cake can also be allowed more crisp; Meanwhile, because fusing point is high, can solid shape be kept under room temperature, therefore be widely used in food processing.But in hydrogenation process, due to reasons such as production technology, technology, costs, hydrogenation is caused not exclusively to produce trans-fatty acid, if human body takes in trans-fatty acid for a long time in a large number, low-density lipoprotein in blood not only can be made (to be commonly called as bad cholesterol, LDL) raise, also can reduce the content of HDL (being commonly called as cholesterol, HDL).The viscosity of LDL is comparatively large, easily sticks on vascular wall, causes the vascular sclerosis of people, also can increase risk of diabetes simultaneously.HDL can deliver the cholesterol in surrounding tissue, then is converted into bile acid or is directly discharged from enteron aisle by bile, reduces the incidence of disease of atherosclerotic and diabetes.In addition, trans-fatty acid is transitted to fetus by placenta and breast milk, thus makes baby easily suffer from essential fatty acid deficiency; The unify generation of cerebral function, the development of retina, central nervous system is had a negative impact, and then impact is grown.What part research also demonstrate that trans-fatty acid and tumour becomes positive correlation.
Also there is no the low card of a kind of low fat in prior art or block without fat zero, not containing the healthy and safe instant oatmeal of trans-fatty acid.
Summary of the invention
Provide hereinafter about brief overview of the present invention, to provide about the basic comprehension in some of the present invention.Should be appreciated that this general introduction is not summarize about exhaustive of the present invention.It is not that intention determines key of the present invention or pith, and nor is it intended to limit the scope of the present invention.Its object is only provide some concept in simplified form, in this, as the preorder in greater detail discussed after a while.
The object of the embodiment of the present invention is the defect for above-mentioned prior art, provides a kind of based on not by the fat substitute of human consumption, thus reduces human body to the absorption of heat, the instant oatmeal that human body is taken in without trans-fatty acid.
The present invention also provides a kind of composition for instant oatmeal.
The present invention also provides a kind of method utilizing the above-mentioned composition for instant oatmeal to prepare instant oatmeal.
To achieve these goals, the technical scheme that the present invention takes is:
For a composition for instant oatmeal, comprise oatmeal and vegetable fat powder, the weight ratio of described oatmeal and vegetable fat powder is 1:1 ~ 2;
Described vegetable fat powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part.
Another technical scheme provided by the invention:
Utilize the above-mentioned composition for instant oatmeal to prepare a method for instant oatmeal, comprise the following steps:
By soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, drying, namely obtain vegetable fat powder;
Vegetable fat powder and oatmeal are configured, namely obtain instant oatmeal.
Another technical scheme provided by the invention:
A kind of instant oatmeal, described instant oatmeal prepares according to above-mentioned method.
Compared with prior art, the invention has the beneficial effects as follows:
1. vegetable fat powder SPE of the present invention partially or completely replaces traditional hydrogenated vegetable oil, because its working properties and conventional grease are very close, and not by human consumption, both local flavor and the quality of instant oatmeal can have been ensured, can ensure when drinking instant oatmeal again, human body does not take in too much heat and fat.
2. the vegetable fat powder not containing hydrogenated vegetable oil in the instant oatmeal of the present invention, adopts the instant oatmeal of formula preparation of the present invention, can provide distinctive mellow, the fragrant sliding mouthfeel of vegetable fat powder and local flavor;
3. do not contain trans-fatty acid in the instant oatmeal of the present invention, can effectively prevent trans-fatty acid to the healthy hidden danger of human body;
4. the vegetable fat powder in the instant oatmeal of the present invention according to the difference such as purposes and taste, and can add or zero other vegetable oil of interpolation on a small quantity, effectively can reduce human body fat intake every day.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
The optional flow chart of the preparation method of the instant oatmeal that Fig. 1 provides for the embodiment of the present invention.
Detailed description of the invention
For making the object of the embodiment of the present invention, technical scheme and advantage clearly, below in conjunction with the accompanying drawing in the embodiment of the present invention, technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiments.The element described in an accompanying drawing of the present invention or a kind of embodiment and feature can combine with the element shown in one or more other accompanying drawing or embodiment and feature.It should be noted that for purposes of clarity, accompanying drawing and eliminate expression and the description of unrelated to the invention, parts known to persons of ordinary skill in the art and process in illustrating.Based on the embodiment in the present invention, those of ordinary skill in the art, not paying the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
The invention provides a kind of composition for instant oatmeal, comprise oatmeal and vegetable fat powder, the weight ratio of described oatmeal and vegetable fat powder is 1:1 ~ 2;
Described vegetable fat powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part.
In the present invention, SPE is that the methyl esters be obtained by reacting by sucrose and soybean oil and methyl alcohol reacts under certain condition, refine through processes such as refining, water washing, drying, evaporations, its molecular structure is generally a sucrose molecule in conjunction with 6 ~ 8 fatty acid molecules again.According to medical research, human body to the rapidest containing 3 fatty acid esters (as triglycerides) absorptions, but declines gradually to connection more than 4 fatty acid esters absorptions, and is decomposed absorption by human body hardly to the ester containing 6 aliphatic acid.Therefore, the SPE that substitution value is 6 ~ 8 can not be absorbed by small intestine, directly can excrete through enteron aisle, therefore can not produce heat.Meanwhile, SPE through over hydrogenation processing, does not have the generation of trans-fatty acid.Therefore, SPE is that one does not produce heat, and not containing the natural oil substitute of trans-fatty acid.Be applied in instant oatmeal, both can have ensured the flavour that instant oatmeal needs and quality, can prevent again human body from taking in too much heat and fat.The amount of limiting the use of (≤10.6g/d) of SPE and the scope of application (can be applicable to all food).
Composition proportioning of the present invention is scientific and reasonable, partially or completely replaces traditional hydrogenated vegetable oil with SPE, both can ensure local flavor and the quality of instant oatmeal, can ensure that again human body does not take in too much heat and fat.
Alternatively, described vegetable fat powder also comprises essence 0.01-0.5 part.Add the mouthfeel that essence regulates vegetable fat powder.
Alternatively, described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil;
And/or;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, single glycerin fatty sweet ester 0.1-5 part, diglycerine fatty sweet ester 0.1-5 part;
And/or;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part.
Adopt above-mentioned preferred formula, the vegetable fat powder of preparation, while having mellow, fragrant sliding mouthfeel and local flavor, not containing trans-fatty acid, can effectively prevent trans-fatty acid to the healthy hidden danger of human body.
A kind of method utilizing the above-mentioned composition for instant oatmeal to prepare instant oatmeal provided by the invention, comprises the following steps:
By soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, drying, namely obtain vegetable fat powder;
Vegetable fat powder and oatmeal are configured, namely obtain instant oatmeal.
Instant oatmeal prepared by method of the present invention does not contain trans-fatty acid, useful health.
Alternatively, described water is distilled water, the consumption of described distilled water be SPE, vegetable oil, glucose syrup, emulsifying agent, thickener gross weight 2-6 doubly.
Alternatively, the pressure of described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60 ~ 80 DEG C, and homogenization cycles is 1 ~ 3 time; And/or, described drying is spraying dry, and described spray-dired charging rate is 400 ~ 500mL/h, and described spray-dired EAT is 120 ~ 180 DEG C, described spray-dired leaving air temp is 80 ~ 90 DEG C, and described spray-dired pressure is 20 ~ 30Mpa.
Select above-mentioned preferred technological parameter, ensure local flavor and the quality of the vegetable fat powder of preparation, after edible instant oatmeal, can ensure again that human body does not take in too much heat and fat.
Preferred technological parameter is: the pressure of described homogeneous is 20-25MPa, the temperature of described homogeneous is 65, and/or, described spray-dired charging rate is 460mL/h, described spray-dired EAT is 160 DEG C, described spray-dired leaving air temp is 85 DEG C, and described spray-dired pressure is 25Mpa.
Alternatively, described sterilization is pasteurize, also comprises dried product is carried out asepsis vacuum packing after described drying.Select pasteurize convenient and easy, asepsis vacuum packing is carried out to product, be convenient to store.
Alternatively, also comprise before described drying and add essence.Add essence and carry out seasoning.
A kind of instant oatmeal, described instant oatmeal prepares according to above-mentioned method.
Not containing trans-fatty acid in the instant oatmeal of the present invention, can effectively prevent trans-fatty acid to the healthy hidden danger of human body.
See Fig. 1, the preparation method of the instant oatmeal of the present invention:
Vegetable fat powder raw material SPE, vegetable oil, glucose syrup, emulsifying agent, thickener are fully mixed, add distilled water and dissolve, then homogeneous, pasteurize, adds essence blending, then spraying dry, obtains vegetable fat powder, mixes with oatmeal, obtains instant oatmeal.
Below by specific embodiment, the present invention is further illustrated:
Embodiment 1
Raw material is taken: (gram) according to following weight
SPE 35g; Palm oil 0.5g; Glucose syrup 55.6g; Sodium Caseinate 3.5g; The sweet ester 2g of single glycerin fatty; The sweet ester 2g of diglycerine fatty; Stearoyl lactate 0.5g; Dipotassium hydrogen phosphate 0.15g; Calgon 0.3g; Essence 0.45g.
The preparation method of instant oatmeal:
Raw material is by being dissolved in 500g distilled water after said ratio mixing, and through homogeneous, pasteurize, pasteurize is usually at 75 DEG C, and sterilization 20s, blending, after spraying dry, carries out asepsis vacuum packing by product and obtain vegetable fat powder.Wherein, homogenization pressure is 20MP, and temperature is 65 DEG C, and homogenization cycles is 2 times.And with charging rate 460mL/h, EAT is 160 DEG C, leaving air temp is 84 DEG C, and atomisation pressure is that the process conditions of 25Mpa carry out spraying dry;
Oatmeal and the above-mentioned vegetable fat powder prepared are configured with weight ratio 1:1.5, obtain instant oatmeal.When drinking, also can add oatmeal with oatmeal respectively with the weight ratio 1:1.5 of vegetable fat powder and mix with vegetable fat powder, add water punching, stirs.
Embodiment 2
Raw material is taken: (gram) according to following weight
SPE 30g; Palm oil 3g; Glucose syrup 58.5g; Sodium Caseinate 3g; The sweet ester 4g of single glycerin fatty; The sweet ester 0.1g of diglycerine fatty; Stearoyl lactate 0.2g; Dipotassium hydrogen phosphate 0.18g; Calgon 0.4g; Essence 0.3g.
The preparation method of instant oatmeal:
Raw material is by being dissolved in 590g distilled water after said ratio mixing, and through homogeneous, pasteurize, blending, after spraying dry, obtains vegetable fat powder.Wherein, homogenization pressure is 15MP, and temperature is 80 DEG C, and homogenization cycles is 1 time.And with charging rate 400mL/h, EAT is 120 DEG C, leaving air temp is 90 DEG C, and atomisation pressure is that the process conditions of 20Mpa carry out spraying dry;
Oatmeal is mixed with weight ratio 1:1 with the above-mentioned vegetable fat powder prepared, obtains instant oatmeal.
Embodiment 3
Raw material is taken: (gram) according to following weight
SPE 10g; Corn oil 15g; Glucose syrup 30g; Sodium Caseinate 2g; The sweet ester 5g of single glycerin fatty; The sweet ester 4g of diglycerine fatty; Stearoyl lactate 0.1g; Dipotassium hydrogen phosphate 0.1g; Calgon 0.2g; Essence 0.5g.
The preparation method of vegetable fat powder:
Raw material is by being dissolved in 270g distilled water after said ratio mixing, and through homogeneous, pasteurize, blending, after spraying dry, obtains vegetable fat powder.Wherein, homogenization pressure is 30MP, and temperature is 60 DEG C, and homogenization cycles is 3 times.And with charging rate 500mL/h, EAT is 180 DEG C, leaving air temp is 80 DEG C, and atomisation pressure is that the process conditions of 30Mpa carry out spraying dry;
Oatmeal is mixed with weight ratio 1:2 with the above-mentioned vegetable fat powder prepared, obtains instant oatmeal.
Embodiment 4
Raw material is taken: (gram) according to following weight
SPE 20g; Peanut oil 10g; Glucose syrup 40g; Sodium Caseinate 1.5g; The sweet ester 0.15g of single glycerin fatty; The sweet ester 5g of diglycerine fatty; Stearoyl lactate 1g; Dipotassium hydrogen phosphate 0.05g; Calgon 0.15g; Essence 0.1g.
The preparation method of instant oatmeal:
Raw material is by being dissolved in 160g distilled water after said ratio mixing, and through homogeneous, pasteurize, blending, after spraying dry, obtains vegetable fat powder.Wherein, homogenization pressure is 25MP, and temperature is 70 DEG C, and homogenization cycles is 3 times.And with charging rate 450mL/h, EAT is 140 DEG C, leaving air temp is 85 DEG C, and atomisation pressure is that the process conditions of 28Mpa carry out spraying dry;
Oatmeal and the above-mentioned vegetable fat powder prepared are configured with weight ratio 1:1.2, obtain instant oatmeal.
Embodiment 5
Raw material is taken: (gram) according to following weight
SPE 40g; Glucose syrup 50g; Sodium Caseinate 4g; The sweet ester 3g of single glycerin fatty; The sweet ester 0.5g of diglycerine fatty; Stearoyl lactate 0.8g; Dipotassium hydrogen phosphate 0.2g; Calgon 0.1g; Essence 0.2g.
The preparation method of instant oatmeal is as embodiment 1.
State in each embodiment on the invention, the sequence number of embodiment is only convenient to describe, and does not represent the quality of embodiment.The description of each embodiment is all emphasized particularly on different fields, in certain embodiment, there is no the part described in detail, can see the associated description of other embodiments.
In the embodiments such as apparatus and method of the present invention, obviously, each parts or each step reconfigure after can decomposing, combine and/or decomposing.These decompose and/or reconfigure and should be considered as equivalents of the present invention.Simultaneously, above in the description of the specific embodiment of the invention, the feature described for a kind of embodiment and/or illustrate can use in one or more other embodiment in same or similar mode, combined with the feature in other embodiment, or substitute the feature in other embodiment.
Should emphasize, term " comprises/comprises " existence referring to feature, key element, step or assembly when using herein, but does not get rid of the existence or additional of one or more further feature, key element, step or assembly.
Although last it is noted that described the present invention and advantage thereof in detail above, be to be understood that and can carry out various change when not exceeding the spirit and scope of the present invention limited by appended claim, substituting and converting.And scope of the present invention is not limited only to the specific embodiment of process, equipment, means, method and step described by description.One of ordinary skilled in the art will readily appreciate that from disclosure of the present invention, can use perform the function substantially identical with corresponding embodiment described herein or obtain and its substantially identical result, existing and that will be developed in the future process, equipment, means, method or step according to the present invention.Therefore, appended claim is intended to comprise such process, equipment, means, method or step in their scope.
Claims (9)
1. for a composition for instant oatmeal, it is characterized in that, comprise oatmeal and vegetable fat powder, the weight ratio of described oatmeal and vegetable fat powder is 1:1-2;
Described vegetable fat powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, single glycerin fatty sweet ester 0.1-5 part, diglycerine fatty sweet ester 0.1-5 part;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part.
2. the composition for instant oatmeal according to claim 1, is characterized in that, described vegetable fat powder also comprises essence 0.01-0.5 part.
3. the composition for instant oatmeal according to claim 1, is characterized in that, described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil.
4. utilize the composition for instant oatmeal described in any one of claim 1-3 to prepare a method for instant oatmeal, it is characterized in that, comprise the following steps:
By soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, drying, namely obtain vegetable fat powder; Vegetable fat powder and oatmeal are configured, namely obtain instant oatmeal;
The pressure of described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60 ~ 80 DEG C, and homogenization cycles is 1 ~ 3 time; And/or, described drying is spraying dry, and described spray-dired charging rate is 400 ~ 500mL/h, and described spray-dired EAT is 120 ~ 180 DEG C, described spray-dired leaving air temp is 80 ~ 90 DEG C, and described spray-dired pressure is 20 ~ 30Mpa.
5. method according to claim 4, is characterized in that, described water is distilled water, the consumption of described distilled water be SPE, vegetable oil, glucose syrup, emulsifying agent, thickener gross weight 2-6 doubly.
6. method according to claim 5, it is characterized in that, the pressure of described homogeneous is 20-25MPa, the temperature of described homogeneous is 65 DEG C, and/or described spray-dired charging rate is 460mL/h, described spray-dired EAT is 160 DEG C, described spray-dired leaving air temp is 84 DEG C, and described spray-dired pressure is 25Mpa.
7. the method according to any one of claim 4-6, is characterized in that,
Described sterilization is pasteurize, also comprises dried product is carried out asepsis vacuum packing after described drying.
8. method according to claim 7, is characterized in that, also comprises and add essence before described drying.
9. an instant oatmeal, is characterized in that, described instant oatmeal prepares according to the method described in any one of claim 4-8.
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