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Composition for coffee, coffee and preparation method thereof

A composition and coffee technology, applied in coffee extraction, food preparation, application, etc., to achieve the effects of preventing health risks, smooth taste and flavor, and reducing fat intake

Inactive Publication Date: 2014-11-19
北京中科邦尼国际科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the prior art, there is no healthy and safe instant coffee with low-fat, low-calorie or no-fat, zero-calorie, and no trans-fatty acid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0053] The preparation method of coffee of the present invention:

[0054] The non-dairy creamer raw material sucrose polyester, vegetable oil, glucose syrup, emulsifier, and thickener are fully mixed, and distilled water is added to dissolve, then homogenized, pasteurized, flavoring is added, and then spray-dried to obtain non-dairy creamer. The coffee powder is mixed to obtain coffee.

[0055] The present invention also provides a food, which contains sucrose polyester powder (also known as creamer, non-dairy creamer).

[0056] Described sucrose polyester powder comprises the raw material of following weight portion:

[0057] 25-40 parts of sucrose polyester, 0-3 parts of vegetable oil, 30-60 parts of glucose syrup, 1.7-14 parts of emulsifier, and 0.25-1.6 parts of thickener.

[0058] And / or, the emulsifier includes: 1.5-4 parts of sodium caseinate, 0.1-5 parts of monoglyceride fatty glyceride, and 0.1-5 parts of diglyceride fatty glyceride;

[0059] And / or, the thickener...

Embodiment 1

[0104] Weigh raw materials according to the following weight: (grams)

[0105] Sucrose polyester 35g; palm oil 0.5g; glucose syrup 55.6g; sodium caseinate 3.5g; monoglyceride fatty glyceride 2g; diglyceride fatty glyceride 2g; sodium stearoyl lactylate 0.5g; Sodium hexametaphosphate 0.3g; essence 0.45g.

[0106] How to prepare instant coffee:

[0107] The raw materials are mixed according to the above ratio and dissolved in 500g of distilled water, homogenized, pasteurized, pasteurized usually at 75°C, sterilized for 20s, flavored, spray-dried, the product is aseptically vacuum-packed to obtain non-dairy creamer . Among them, the homogenization pressure is 20MP, the temperature is 65°C, and the number of homogenization is 2 times. And spray drying is carried out under the process conditions of feed rate of 460mL / h, inlet air temperature of 160°C, outlet air temperature of 84°C, and spray pressure of 25Mpa;

[0108] The coffee powder and the non-dairy creamer prepared above...

Embodiment 2

[0110] Weigh raw materials according to the following weight: (grams)

[0111] Sucrose polyester 30g; palm oil 3g; glucose syrup 58.5g; sodium caseinate 3g; monoglyceride fatty glyceride 4g; diglyceride fatty glyceride 0.1g; sodium stearoyl lactylate 0.2g; Sodium metaphosphate 0.4g; essence 0.3g.

[0112] How to prepare instant coffee:

[0113] The raw materials are mixed according to the above proportions, then dissolved in 590 g of distilled water, homogenized, pasteurized, flavored and spray-dried to obtain non-dairy creamer. Among them, the homogenization pressure is 15MP, the temperature is 80°C, and the number of homogenization times is 1 time. And spray drying is carried out under the process conditions of feed rate of 400mL / h, inlet air temperature of 120°C, outlet air temperature of 90°C, and spray pressure of 20Mpa;

[0114] Coffee powder is mixed with the non-dairy creamer prepared above at a weight ratio of 1:2.5 to obtain coffee.

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PUM

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Abstract

The invention discloses a composition used in coffee, an instant coffee, and a preparation method thereof. The composition comprises coffee powder and non-dairy creamer with a weight ratio of 1:1.5-3. The non-dairy creamer comprises the raw materials of, by weight: 25-40 parts of sucrose polyester, 0-3 parts of plant oil, 30-60 parts of glucose syrup, 1.7-14 parts of an emulsifying agent, and 0.25-1.6 parts of a thickening agent. The coffee preparation method comprises the steps that: sucrose polyester, plant oil, glucose syrup, the emulsifying agent, and the thickening agent are mixed and dissolved in distilled water; homogenization and sterilization are carried out; an essence is added, and the mixture is dried, such that the non-dairy creamer is prepared; and the non-dairy creamer is blended with the coffee powder, such that instant coffee is obtained. The non-dairy creamer in the instant coffee is indigestible for human bodies, such that food flavor and quality can be ensured, and people can be prevented from taking excessive calories and fat. The coffee does not contain trans-fatty acid, such that the health risk caused by trans-fatty acid can be effectively prevented.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a composition for coffee, instant coffee and a preparation method thereof. Background technique [0002] Creamer, also known as non-dairy creamer. Because of its low cost and taste and appearance similar to milk powder, it can produce a cream-like flavor when added to food or beverages, which can better improve the taste and give the product a "milk feel". It is widely used in the food industry Among beverage and snack food ingredients, a large amount of non-dairy creamer is also used in instant coffee. [0003] Fat is not only necessary for human nutrition, but also one of the main sources of human energy. It improves the flavor, taste and aroma of food, and makes food smooth and delicate. The World Health Organization recommends that fat should not exceed 30% of daily caloric sources per person, and saturated fat should not exceed 10%. However, the current consumpt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40A23L1/03A23L29/00
Inventor 陈远王沛杨均凯
Owner 北京中科邦尼国际科技有限责任公司
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