A method for preparing functional coffee creamer with increased surface stability

摘要

The present invention relates to a method for preparing functional coffee creamer with increased interfacial stability. The method comprises: a first step of preparing a buffer salt solution having a pH of 9 to 11 by mixing and dissolving a buffer salt in hot water at 60 to 100°C or in a mixed solution of starch syrup and hot water at 50 to 60°C; a second step of preparing a partially denatured whey protein mixture solution having a pH of 7.8 to 8.5 by mixing and dissolving whey protein in the buffer salt solution; a third step of obtaining a protein-soluble solution by mixing and solubilizing the whey protein mixture solution with 1 to 1.5 times of natural casein of the whey protein; and a fourth step of preparing functional coffee creamer through spray drying through a known homogenization, drying, and sterilization process after mixing the protein-soluble solution with known water-based and oil-based raw materials.