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Plant sterol coffee mate and preparation method thereof

A technology of phytosterols and coffee mate, applied in the direction of coffee extraction, etc., can solve problems such as adverse health effects, achieve the effect of inhibiting adverse health effects, good prospects, and high health care functions

Inactive Publication Date: 2014-11-19
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main component of coffee mate is non-dairy creamer, which is saturated fat produced after catalytic hydrogenation, which can cause cardiovascular diseases such as hyperlipidemia and hypertension. Currently, there are general concerns that long-term intake of coffee mate will have adverse effects on health

Method used

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  • Plant sterol coffee mate and preparation method thereof
  • Plant sterol coffee mate and preparation method thereof
  • Plant sterol coffee mate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] a. Weighing: Use an electronic balance to weigh various ingredients according to the formula ratio: 570g water, 300g coconut oil, 30g sodium caseinate, 4g monoglyceride, 2g sodium hexapolyphosphate, 50g phytosterol, 10g cocoa powder, seaweed Sodium phosphate 3g, release the weighed raw materials respectively;

[0046]b. Prepare hot water: Heat 570g of water on the induction cooker until it boils for 5 minutes, then wait for the water temperature to drop to 65°C;

[0047] c. Dissolution and mixing of raw materials: keep the temperature at about 65°C, first dissolve the coconut oil and add monoglyceride; then add the weighed sodium alginate, stir to dissolve, then add sodium caseinate, and stir to dissolve In the state, add coconut oil and monoglyceride, and finally add phytosterol, cocoa powder and sodium hexapolyphosphate;

[0048] d. Homogenization: Heat the mixed raw materials slightly to about 67°C, then use a high-pressure (180 kg / cm2) homogenizer to homogenize, an...

Embodiment 2

[0053] Material proportioning is with embodiment 1, and difference is:

[0054] During the homogenization process, the pressure of high-pressure homogenization is 190 kg / cm2; the pressure of low-pressure homogenization is 40 kg / cm2.

Embodiment 3

[0056] Vegetable oil adopts soybean oil, rapeseed oil, sunflower oil or tea seed oil, and all the other steps and materials are compared with embodiment 1.

[0057] For the products prepared in Examples 1 to 3, observe and taste, and detect its microbial indicators simultaneously, respectively as follows:

[0058] Product sensory indicators:

[0059] Color: milky white;

[0060] Taste: light cocoa flavor, rich and smooth coffee, perfect combination of texture, acidity and taste;

[0061] Odor: Cocoa scent;

[0062] Tissue state: Uniform and non-precipitating emulsion, which should be dissolved evenly when mixed with coffee, without flocculent precipitation.

[0063] Product microbial indicators: (refer to the detection method of GB19645-2005)

[0064] The total number of bacteria (cfu / g) <10;

[0065] Coliform bacteria (MPN / 100g)<3;

[0066] Pathogenic bacteria were not detected.

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PUM

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Abstract

The invention discloses a plant sterol coffee mate. The plant sterol coffee mate comprises the following components in parts by weight: 1 part of plant sterol, 3-12 parts of vegetable oil, 0.1-1 part of sodium caseinate, and 0.01-0.1 part of glyceryl monoaliphatic ester. At the same time, the invention discloses a preparation method for the plant sterol coffee mate. Based on the traditional coffee mate, the plant sterol with various physiological functions is added to the coffee mate disclosed by the invention, so that the plant sterol coffee mate can effectively restrain adverse effects on health by the traditional coffee mate, the plant sterol coffee mate which has unique advantages conforms to the "green and health" requirements for food at present, and the market prospects are good.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a phytosterol-containing coffee mate and a preparation method thereof. Background technique [0002] In recent years, coffee has appeared more and more frequently in life, and has become a daily must-have drink for the crowd. Coffee mate is an essential ingredient in coffee drinks, which plays an important role in adjusting the taste, flavor and color of coffee. The main component of Coffee-Mate is non-dairy creamer, which is saturated fat produced after catalytic hydrogenation, which can cause cardiovascular diseases such as hyperlipidemia and high blood pressure. At present, it is generally worried that long-term intake of Coffee-Mate will have adverse effects on health. [0003] At present, there are many reports about coffee mate. For example, the patent document with publication number CN103652207A discloses a coffee mate, including: 30g creamer, 20g skimmed milk powder, 10g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40
Inventor 刘松柏洪姗杨凯林
Owner ZHEJIANG UNIV
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