Non-dairy fat is a kind of powdered oil and fat. It is a substitute dairy product processed by edible hydrogenated oil and edible vegetable oil as the main raw material, glucose syrup (or dextrin powder) and other auxiliary materials through mixing, homogenization, spray drying and other processes. , With the following characteristics:
1) Stability of storage: Since the oil particles are wrapped by the film formed by the embedding agent, the product has a thermal stability that is not easily rancid.
2) Better operation performance: it can be simply and evenly mixed with a variety of different raw materials; and the product is in powder form, which is convenient for quantitative packaging, so it is easy to use and convenient to weigh.
3). Help to strengthen food fats and oils, improve flavor, and improve organization. Through the improved technology of our company, the product has rich milky fragrance according to the requirements of customers.
2. Process description
In general, the production of vegetable fat is mainly divided into several steps: mixed emulsification, homogenization, sterilization, spray drying and screening. At the same time, our company is equipped with an in-place cleaning system according to customer needs, which is convenient to save cleaning time and reduce operating costs.
Mixing: Mix a certain proportion of glucose syrup (or dextrin powder), hydrogenated vegetable oil, casein, emulsifier, phosphate, and other video additives. In general, the DE value of glucose syrup (or dextrin powder) is required to be 25-30, and the melting point of hydrogenated vegetable oil is 35-40 degrees, so that the product has a better taste. There are two main types of mixing: special emulsified mixers or vacuum mixers. The material temperature during mixing is generally 60-70 degrees.
Sterilization: In order to ensure the hygiene of the product, the material is generally pasteurized after mixing. There are two forms of commonly used sterilization machine for end-of-fat cream: plate sterilization machine and tube bundle sterilization machine.
Homogenization: The mixed material needs to be homogenized under high pressure in order to quickly dissolve the product in instant beverages such as coffee, milk tea, black tea, etc.
Spray drying
The spray dryer specially designed by our company can reduce the height of the plant, improve the fluidity of the product, increase the particle size of the product particles, and achieve better solubility.
After the spray drying, it is generally equipped with a vibrating fluidized bed, which can perform secondary drying and cooling of the product.
Screening and powder treatment: The dried and cooled product can enter the packaging section after screening. Sometimes, we can cool the product in the process of product transportation, so that the cooling part in the vibrating fluidized bed can be omitted, thereby optimizing the equipment process and reducing investment costs and operating costs.
Cleaning in place: The cleaning of food equipment is a time-consuming and labor-intensive task and is not easy to operate. Our company can provide in-situ cleaning equipment according to customer needs, saving cleaning time and improving production efficiency.
Others: Sometimes, if the glucose syrup is not easy to purchase, and the output of the equipment is relatively large, you can consider starting the production of vegetable fat from starch. In this way, a glucose syrup production process needs to be equipped. For details, please refer to maltodextrin production line.
