A method for preparing functional coffee creamer with increased surface stability

摘要

The present invention relates to a method for producing a functional creamer with increased interfacial stability, and a buffer salt solution having a pH of 9 to 11 is prepared by mixing and dissolving a buffer salt in a mixed solution of hot water at 60 to 100 ° C or starch syrup and hot water at 50 to 60 ° C. the first step of making; a second step of mixing and dissolving whey protein in a buffered salt solution to prepare a partially denatured whey protein mixed solution having a pH of 7.8 to 8.5; A third step of obtaining a protein solubilizing solution by mixing and soluble in whey protein mixed solution with 1 to 1.5 times the natural casein of whey protein; and a fourth step of preparing a functional coffee creamer through spray drying, after mixing the protein aqueous solution with known aqueous and oily raw materials, and then passing through known homogenization, drying and sterilization processes.