Coffee yoghurt and preparation method thereof

A caffeic acid and coffee technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as no coffee yogurt, adverse effects of processing, and normal fermentation of yogurt

Active Publication Date: 2013-03-06
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many varieties of yogurt on the market, but no coffee yogurt
In the production process, improper mixing of coffee extract or coffee powder and milk will pr

Method used

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  • Coffee yoghurt and preparation method thereof
  • Coffee yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] 1. Formula (see Table 1):

[0061] Table 1. Raw materials and addition amount (calculated on the basis of 1 ton of product)

[0062] raw material

Amount added (Kg)

raw milk

697.151

coffee extract

100

White sugar

100

Hydroxypropyl Distarch Phosphate

18

pectin

2

Glyceryl monostearate fatty acid ester

5

sodium caseinate

5

whey protein powder

29

Xylooligosaccharide

50

Vitamin A

0.009

Vitamin C

0.24

taurine

0.5

coffee flavor

1.0

Yogurt Flavor

1.0

Streptococcus thermophilus

0.05

Lactobacillus bulgaricus

0.05

[0063] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0064] 2. Preparation process:

[0065] a) Preheat coffee extract, white sugar, hydroxypropyl distarch phosphate, pectin, glycer...

Embodiment 2

[0072] 1. Formula (see Table 2):

[0073] Table 2. Raw materials and addition amount (calculated on the basis of 1 ton of product)

[0074] raw material

Amount added (Kg)

raw milk

975.099

coffee powder

0.5

Acesulfame K

0.15

aspartame

0.15

carrageenan

1

gelatin

2

[0075] Diacetyl tartrate monoglyceride

0.5

Propylene glycol fatty acid ester

0.5

whey protein powder

5

Inulin

15

Selenium

0.00028

coffee flavor

0.1

Streptococcus thermophilus

0.0005

Lactobacillus casei

0.0005

[0076] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0077] 2. Preparation process:

[0078] a) Mix coffee powder, acesulfame potassium, aspartame, carrageenan, gelatin, monoglyceride diacetyl tartrate, propylene glycol fatty acid ester,...

Embodiment 3

[0085] 1. Formula (see Table 3)

[0086] Table 3. Raw materials and addition amount (calculated on the basis of 1 ton of product)

[0087] raw material

Amount added (Kg)

raw milk

807.144

coffee extract

50

fructose syrup

60

Sucralose

0.5

Propylene glycol alginate

4

Acetylated Distarch Phosphate

10

Calcium stearoyl lactylate

2

whey protein powder

15

Isomaltooligosaccharide

30

gamma-linolenic acid

20

coffee flavor

0.8

chocolate flavor

0.5

Lactobacillus bulgaricus

0.005

Streptococcus thermophilus

0.05

Lactobacillus casei

0.001

[0088] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0089] 2. Preparation process:

[0090] a) Combine coffee extract, fructose syrup, sucralose, propylene glycol alginate, acetyl...

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PUM

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Abstract

The invention discloses a coffee yogurt, which comprises the following raw materials by mass: 687.9-975.099 parts of cow milk, 50-100 parts of a coffee extract solution or 0.5-30 parts of coffee powder, 0.3-100 parts of a sweetening agent, 3-20 parts of a stabilizer, 1-10 parts of an emulsifier and 0.001-0.1 part of a fermentation strain. The invention also discloses a preparation method of the coffee yoghurt. The method includes the steps of: 1) mixing the coffee extract solution or coffee powder, the sweetening agent, the stabilizer, the emulsifier with the preheated cow milk until the raw materials are dispersed and dissolved; 2) conducting index detection, homogenizing and sterilizing; 3) cooling the mixed material, adding the fermentation strain, and carrying out constant temperature culture; and 4) performing cooling when reaching a fermentation terminal point. The coffee yogurt retains the nutritional value of both yoghurt and coffee, has a stable texture state and a good flavor acceptable to consumers.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to coffee yoghurt and a preparation method thereof. Background technique [0002] The coffee has a strong smell, a bitter and mellow taste, and a long aftertaste after drinking. Coffee is rich in vitamin B, free fatty acids, caffeine, tannic acid and other nutrients. It has anti-oxidation and heart protection, strengthens muscles and bones, sharpens waist and knees, appetizes and promotes food, eliminates fat and accumulation, sharpens and dehumidifies, and activates blood circulation. Efficacy such as stasis, wind-relieving and convulsion-relieving. Drinking coffee often can also prevent radiation damage. Radiation damage, especially electrical radiation, has become a more prominent type of pollution at present. [0003] With its comprehensive nutrition and rich in lactic acid bacteria, yogurt has become the new favorite of dairy consumption. In addition to all the nutr...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 李向东乔成亚龚广予孙克杰郭本恒
Owner BRIGHT DAIRY & FOOD
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