Sakura-flavored latte and preparation method thereof

A cherry blossom and flavor technology, applied in the field of cherry blossom flavor latte and its preparation, can solve the problems of easy loss of flower aroma and nutrients, difficult storage, short flowering period, etc., and achieve the effects of balanced water and oil balance, reasonable ratio and rich nutrition.

Inactive Publication Date: 2014-02-05
武汉市仟吉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Due to the short flowering period of cherry blossoms, the fragrance and nutrients of the flowers are easily lost and difficult to store. Therefore, there is a prejudice that cherry blossoms cannot be mixed with cherry blossoms to make latte coffee in the existing latte field.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Weigh the raw materials accurately according to the ratio: 80g milk, 20g water, 15g coffee beans, 10g sugar, 4g cherry blossom powder.

[0031] (2) Soak the cup in hot water and warm the cup; after warming the cup, raise the temperature of the cup to 50°C.

[0032] (3) After grinding the dark-roasted coffee beans, pour the coffee powder into the packing device, flatten the coffee powder with a pressing rod, and then fasten the packing device to the extraction port of the espresso machine to extract the extract; The specific gravity of the control extract is 0.40.

[0033] (4) Take the milk and place it under the steam nozzle of the espresso machine to steam it into hot milk; control the temperature of the milk to 85°C.

[0034] (5) Pour the steamed milk into the cup;

[0035] (6) Slowly pour the extract in step (3) into the cup;

[0036] (7) Finally, sprinkle sakura powder on the surface of the milk and coffee mixture to get a sakura-flavored latte.

Embodiment 2

[0038] (1) Weigh the raw materials accurately according to the ratio: 50g of milk, 10g of water, 3g of coffee beans, 1g of sugar, and 1g of cherry blossom powder.

[0039] (2) Soak the cup in hot water and warm it; after warming the cup, raise the temperature of the cup to 45°C.

[0040] (3) After grinding the dark roasted coffee beans, pour the coffee powder into the tamper, flatten the coffee powder with a pressure rod, and then buckle the tamper to the extraction port of the espresso machine to extract the extract; Control the specific gravity of the extract to be 0.35.

[0041] (4) Take the milk and place it under the steam nozzle of the espresso machine to steam it into hot milk; control the temperature of the milk to 80°C.

[0042] (5) Pour the steamed milk into the cup;

[0043] (6) Slowly pour the extract in step (3) into the cup;

[0044] (7) Finally, sprinkle sakura powder on the surface of the milk and coffee mixture to get a sakura-flavored latte.

Embodiment 3

[0046] (1) Weigh the raw materials accurately according to the ratio: milk 100g, water 30g, coffee beans 20g, sugar 15g, cherry blossom powder 5g.

[0047] (2) Soak the cup in hot water and warm the cup; after warming the cup, the temperature of the cup will rise to 60°C.

[0048] (3) After grinding the dark roasted coffee beans, pour the coffee powder into the tamper, flatten the coffee powder with a pressure rod, and then buckle the tamper to the extraction port of the espresso machine to extract the extract; The specific gravity of the control extract is 0.45.

[0049] (4) Take the milk and place it under the steam nozzle of the espresso machine to steam it into hot milk; control the temperature of the milk to 90°C.

[0050] (5) Pour the steamed milk into the cup;

[0051] (6) Slowly pour the extract in step (3) into the cup;

[0052] (7) Finally, sprinkle sakura powder on the surface of the milk and coffee mixture to get a sakura-flavored latte.

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PUM

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Abstract

The invention discloses a sakura-flavored latte which is characterized by being prepared from the following raw material in parts by weight: 50-100 parts of milk, 10-30 parts of water, 3-20 parts of coffee bean, 1-15 parts of sugar and 1-5 parts of sakura powder. The invention further provides a preparation method of the sakura-flavored latte. According to the invention, the latte has the advantages of being good in taste and rich in nutrition and having a health effect of food therapy health preserving; the preparation method disclosed by the invention is reasonable in raw material ratio, and especially the nutritive values of the sakura are as follows: regular intake of sakura has the effects that pores are shrunk, the water and oil balance of skin is balanced, and sakura enzymes of the sakura has the efficacies of revitalizing skin, removing acnes and brightening skin; the sakura powder has the efficacies of relieving coughing, relieving asthma, soothing the lung, moisturizing the intestine and dispelling the effect of alcohol.

Description

technical field [0001] The invention relates to the field of food manufacturing technology, in particular to a cherry blossom-flavored latte and a preparation method thereof. Background technique [0002] Cherry blossom, a plant of the genus Prunus in the family Rosaceae, is native to the temperate Himalayas region of the northern hemisphere and is cultivated all over the world. Cherry blossoms are deciduous trees with purple-brown bark, alternate flowers and leaves, awn teeth on the edges, dark green and shiny surface. There are three or five flowers per branch, forming an umbel, with notches at the tip of the petals, and the flowers are mostly white or pink. The flowers are placed with the leaves or bloom behind the leaves in March. Cherry blossoms are fragrant and gorgeous, and are often used in garden viewing. Cherry blossoms can be used to make sushi, and the leaves can also be processed as pickles. Cherry blossoms are regarded as a symbol of spring, and are popular...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40
Inventor 陆伟彭才锋
Owner 武汉市仟吉食品有限公司
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