Stable coffee-based beverage production method

A technology of coffee beverage and production method, which is applied in the direction of coffee extraction, etc., and can solve problems such as easy occurrence of oil droplets or floating objects, affecting appearance and taste, etc.

Inactive Publication Date: 2014-10-01
宋学森
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Filled coffee beverages are prone to oil droplets or floating objects during long-term storage, which affects the appearance and taste. Therefore, it is urgent to propose a coffee beverage that is stable for a certain period of time.

Method used

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Embodiment Construction

[0009] The present invention provides a method for making a stable coffee drink. The coffee drink includes 40 g of coffee water extract, 8 g of whole milk powder, 320 g of water, 0.2 g of monoglyceride citrate, and 0.4 g of dedecyl monolaurate Ester, 40g of sugar,

[0010] Described preparation method comprises the following steps:

[0011] S1. Mix the above formula, homogenize at 70°C for 7 minutes, and stir to obtain a uniform mixture;

[0012] S2. The above mixed solution was sterilized at 120° C. for 20 minutes, and a stable coffee beverage was obtained after cooling.

[0013] The invention proposes a stable method for making coffee beverages. The prepared coffee beverages are filled and placed in an environment of 55° C. for 30 days without oil drops and floats, and the pH change does not exceed 0.5.

[0014] The above statement is only the preferred mode of the present invention, and it should be pointed out that for those of ordinary skill in the art, without departin...

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PUM

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Abstract

The invention provides a stable coffee-based beverage production method. A coffee-based beverage comprises 40 parts by weight of a water extract of coffee, 8 parts by weight of whole milk powder, 320 parts by weight of water, 0.2 part by weight of monoglyceride citrate, 0.4 part by weight of deca-glycerol monolaurate and 40 parts by weight of granulated sugar. The production method comprises the following steps: 1, mixing the raw materials according to the formula, performing homogenization at 70 DEG C for 7 minutes, and stirring to obtain a uniform mixed solution; and 2, sterilizing the mixed solution at 120 DEG C for 20 minutes, and cooling the sterilized mixed solution to obtain the stable coffee-based beverage. After the prepared coffee-based beverage is placed in an environment of 55 DEG C for 30 days, the beverage is free of oil drops or suspended matter, and the variation of the pH of the beverage is not more than 0.5.

Description

technical field [0001] The invention relates to a method for making a drink, in particular to a method for making a stable coffee drink. Background technique [0002] Filled coffee beverages are prone to oil droplets or floating objects during long-term storage, which affects the appearance and taste. Therefore, it is urgent to propose a coffee beverage that is stable for a certain period of time. Contents of the invention [0003] The purpose of the present invention is to provide a stable method for making coffee beverages, which solves the problem of unstable coffee beverages in the prior art. [0004] According to one aspect of the present invention, there is provided a method for making a stable coffee beverage, the above coffee beverage comprising a water extract of 40 parts by weight of coffee, 8 parts of whole milk powder, 320 parts of water, 0.2 part of lemon monoglyceride, 0.4 parts of dedecyl monolaurate, 40 parts of sugar, [0005] Described preparation metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40
Inventor 宋学森
Owner 宋学森
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