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Preparation method of instant phospholipid coffee mate

The technology of instant phospholipid coffee and coffee mate, which is applied in the direction of coffee extraction and the like, can solve the problems of low nutritional value, high saturated fatty acid content, complex process, etc., and achieve the effects of mellow aroma, high nutritional value and simple production process.

Active Publication Date: 2011-12-21
JIUSAN OILS & GRAINS IND GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The coffee mate produced by these methods has relatively complicated process, high saturated fatty acid content and low nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The preparation method of instant soybean lecithin coffee mate is as follows: mix 30% soybean lecithin, 62.4% non-dairy creamer and 5.0% oligosaccharides according to the weight ratio, add and dissolve, then shear and stir the solution, and stir well After that, add 0.5% pectin and 1.0% molecularly distilled monoglyceride, add 1.0% disodium hydrogen phosphate buffer solution to adjust the pH value of the solution, then emulsify and homogenize the above raw materials for 4 times, and then proceed according to the conventional process After spray drying, granulation, pasteurization and cooling, 0.1% silicon dioxide is added for sub-packaging.

Embodiment 2

[0011] The preparation method of instant soybean lecithin coffee mate is as follows: mix 40% soybean lecithin, 52.4% non-dairy creamer and 4.0% oligosaccharides according to the weight ratio, add and dissolve, then shear and stir the solution, and stir well After that, add 1.5% carrageenan and 1.5% sucrose fatty acid ester, add 0.5% sodium dihydrogen phosphate buffer solution to adjust the pH value of the solution, then emulsify and homogenize the above raw materials 4 times, and then spray according to the conventional process After drying, granulating, pasteurization and cooling, 0.3% silicon dioxide is added for sub-packaging.

Embodiment 3

[0013] The preparation method of instant soybean lecithin coffee mate is as follows: mix 35% soybean lecithin, 57.4% non-dairy creamer and 3.5% oligosaccharides according to the weight ratio, add and dissolve, then shear and stir the solution, and stir well After that, add 2.0% sodium carboxymethylcellulose and 1.0% tartrate, add 0.8% sodium carbonate buffer solution to adjust the pH value of the solution, then emulsify and homogenize the above-mentioned raw materials for 4 times, and then spray according to the conventional process After drying, granulating, pasteurization and cooling, 0.5% silicon dioxide is added for sub-packaging.

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PUM

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Abstract

The invention relates to a preparation method of instant phospholipid coffee mate. The specific technical scheme is: mix 30%-40% soybean lecithin, 52.4%-62.4% non-dairy creamer and 3.5%-5.0% oligosaccharides by weight Mix evenly, add to dissolve, then shear and stir the solution, after stirring, add 0.5%-2.0% stabilizer and 0.5%-2.0% emulsifier, add 0.1%-0.05% anti-caking agent, add 0.2%—1.0% buffer solution to adjust the pH value of the solution, and then emulsify and homogenize the above raw materials for 4 times, and then carry out spray drying, granulation, pasteurization according to the conventional process, and add an appropriate amount of anti-caking agent after cooling. Pack. The invention has simple production process, stable product quality and high nutritional value. Instant soybean lecithin coffee mate is also rich in soybean lecithin, which has a mellow aroma, smooth taste, and strong sweetness. It integrates the nutritional value of non-dairy creamer and soybean lecithin, and has a unique taste. It is a new type of nutritional and health drink. .

Description

technical field [0001] The utility model relates to a preparation method of an instant phospholipid coffee mate. Background technique [0002] At present, there are many reports on the research of coffee mate abroad, and its main components are vegetable fat, corn syrup and vegetable protein. Liquid and powdered non-dairy white coffee oils have been widely used as coffee mates. In recent years, imitation cream powder and various instant cream powders based on vegetable oil have become very popular. For example, S.Okonogi et al. patented instant cream powder with characteristic flavor. The patents of T.E.H.Downes etc. briefly describe the production of coffee mate with emulsifiable oil instead of vegetable oil. F.V.Kosikowski et al. invented a new and improved low-fat milk-tone coffee white oil (low-fat coffee mate) in the 1987 patent. This product is made from skim milk concentrated by ultrafiltration. It has reduced lactose content and is high in protein, high in calci...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F5/42
Inventor 王春颖杨福明路英军唐培宇刘雨奇姜士磊丁莉莎隋凯于淼
Owner JIUSAN OILS & GRAINS IND GRP CO LTD
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