Pineapple and milk coffee and preparation method thereof

A technology of milk coffee and pineapple, applied in the direction of coffee extraction, can solve problems such as single taste, and achieve the effects of rich nutrition, improved flavor and high health indicators

Inactive Publication Date: 2016-06-22
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of this invention is to provide a kind of pineapple milk coffee and its preparation method. Pineapple powder is used in the formula, which has higher nutritional value than pineapple fruit flavor powder and does not contain artificial coloring and preservatives, containing a large amount of fructose, glucose, vitamin B, C, phosphorus, citric acid and protease and other substances, while solving the problem of single taste of coffee; using whole milk powder, basically maintaining the nutritional content of milk, improving the quality of coffee Flavor: Freshly ground coffee powder is used, which is richer and more nutritious than instant coffee

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of pineapple milk coffee 1300g of pineapple fruit powder, 2700g of milk powder, 3700g of coffee powder, 500g of glucose, 0g of citric acid, 30g of soluble soybean polysaccharide, 370g of microcrystalline cellulose and 1400g of maltodextrin were weighed according to the formula ratio. Among them, the pineapple fruit powder is selected pineapple, which is made by fruit selection, cleaning, juicing and spray drying. Uniform and fine particles, good fluidity, light yellow powder, can be quickly dissolved in normal temperature water; the milk powder is whole milk powder.

[0016] Pineapple Milk Coffee Preparation : (1) Preparation of coffee powder: Selected coffee beans are roasted at 140-160°C for 6 minutes. Alternately, spread out to cool naturally, and seal it with an airtight bag after cooling. The roasted coffee beans are first powdered with a universal grinder, then pulverized with a superfine grinder, and passed through a 100-mesh sie...

Embodiment 2

[0019] A kind of preparation method of pineapple milk coffee According to the formula ratio, take 500g of pineapple powder, 3400g of milk powder, 3000g of coffee powder, 900g of glucose, 5g of citric acid, 55g of soluble soybean polysaccharide, 320g of microcrystalline cellulose, and 1820g of maltodextrin. Among them, the pineapple fruit powder is selected pineapple, which is made by fruit selection, cleaning, juicing and spray drying. Uniform and fine particles, good fluidity, light yellow powder, can be quickly dissolved in normal temperature water; the milk powder is whole milk powder.

[0020] Pineapple Milk Coffee preparation method ,: (1) Preparation of coffee powder: Selected coffee beans are roasted at 140-160°C for 6 minutes, the speed of the coffee roaster is 70r / min and the frequency is 30s / time to achieve high, medium and low heat Alternate with each other, spread out to cool naturally, and seal with airtight bags after cooling. The roasted coffee beans are fi...

Embodiment 3

[0023] A kind of preparation method of pineapple milk coffee According to the formula ratio, take 900g of pineapple fruit powder, 3050g of milk powder, 3350g of coffee powder, 700g of glucose, 7g of citric acid, 47g of soluble soybean polysaccharide, 355g of microcrystalline cellulose, and 1595g of maltodextrin. Among them, the pineapple fruit powder is selected pineapple, which is made by fruit selection, cleaning, juicing and spray drying. Uniform and fine particles, good fluidity, light yellow powder, can be quickly dissolved in normal temperature water; the milk powder is whole milk powder.

[0024] Pineapple Milk Coffee Preparation : (1) Preparation of coffee powder: Selected coffee beans are roasted at 140-160°C for 6 minutes. Alternately, spread out to cool naturally, and seal it with an airtight bag after cooling. The roasted coffee beans are first powdered with a universal grinder, then pulverized with a superfine grinder, and passed through a 140-mesh sieve to o...

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PUM

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Abstract

The invention discloses pineapple and milk coffee and a preparation method thereof.The pineapple and milk coffee and the preparation method thereof are characterized in that the pineapple and milk coffee comprises 2-14% of pineapple fruit powder, 24-56% of milk powder, 20-44% of coffee powder, 4-20% of glucose, 0-0.3% of citric acid, 0.2-1.0% of soluble soybean polysaccharide, 2.0-4.5% of microcrystalline cellulose and 10-30% of maltodextrin; the preparation method includes the steps that roasted coffee beans are crushed, after granularity of coffee powder is smaller than or equal to 100 meshes, the coffee powder is evenly mixed with the pineapple fruit powder, the milk powder and other formula ingredients, after vacuum drying is conducted, packaging is conducted, and a product is obtained.The pineapple and milk coffee is unique in flavor, moderate in taste, heavy in flavor, high in nutritive value and suitable for being drunk by people of all age groups.

Description

technical field [0001] The invention belongs to the technical field of solid beverages, in particular to a pineapple milk coffee and a preparation method thereof. Background technique [0002] Pineapple milk coffee is made from pineapple fruit powder, milk powder and coffee powder as the main raw materials. It has a unique flavor and a moderate taste. It not only improves the flavor of coffee, but also enriches the variety of coffee products. Among them, pineapple nourishes the spleen and stomach, promotes body fluids and quenches thirst, moistens the intestines and laxative, diuretic and reduces swelling; milk powder can supplement rich vitamins, minerals, protein and amino acids; Appetizing and promoting food, reducing fat and accumulation, sharpening and dehumidifying, promoting blood circulation and removing stasis, calming wind and relieving spasm, etc. Pineapple milk coffee is the product of the perfect combination of nutrition and deliciousness. At present, most of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40
CPCA23F5/40
Inventor 张海德文娜娜何余勤李雄曾颖
Owner HAINAN UNIVERSITY
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