Coffee milk beverage and preparation method thereof

A technology of coffee milk beverage and coffee extraction, which is applied in the direction of coffee extraction, etc. It can solve the problems of easy precipitation of protein, easy separation of fat and oil and water, and achieve the effect of improving appearance quality, improving stability, and easy dispersion

Inactive Publication Date: 2016-11-16
GUANGZHOU CARDLO BIOCHEM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the defect that fat, oil and water are easy to separate and protein is easy to precipitate in the storage process of coffee milk

Method used

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  • Coffee milk beverage and preparation method thereof
  • Coffee milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, a kind of coffee milk drink

[0032] The coffee milk beverage consists of the following preparation raw materials and parts by weight thereof:

[0033] 10 parts of coffee extract, 2 parts of stabilizer, 1 part of thickener, 2 parts of sodium citrate, 2 parts of ethyl butyrate, 0.4 part of ethyl maltol, 5 parts of white sugar and 40 parts of water; the stabilizer Consists of sucrose fatty acid ester, polyglycerol fatty acid ester and sodium dihydrogen phosphate in a weight ratio of 2:3:0.8; the thickener consists of xanthan gum, carrageenan and aspartic acid in a weight ratio of 4:3: 2 composition. Preparation:

[0034] S1 Heat water to 80°C, add coffee extract, stabilizer, thickener and white sugar and stir evenly to obtain mixed solution I;

[0035] S2 Cool the mixed solution I obtained in step S1 to 25° C., add sodium citrate, stir evenly, and pasteurize to obtain mixed solution II;

[0036] S3 Add ethyl butyrate and ethyl maltol to the mixed solutio...

Embodiment 2

[0037] Embodiment 2, a kind of coffee milk drink

[0038] The coffee milk beverage consists of the following preparation raw materials and parts by weight thereof:

[0039] 16 parts of coffee extract, 4 parts of stabilizer, 2 parts of thickener, 3 parts of sodium citrate, 4 parts of ethyl butyrate, 0.5 part of ethyl maltol, 6 parts of white sugar and 50 parts of water; the stabilizer Consists of sucrose fatty acid ester, polyglycerol fatty acid ester and sodium dihydrogen phosphate in a weight ratio of 3:2:0.6; the thickener consists of xanthan gum, carrageenan and aspartic acid in a weight ratio of 5:2: 1.5 composition.

[0040] Preparation:

[0041] S1 Heat water to 90°C, add coffee extract, stabilizer, thickener and white sugar and stir evenly to obtain mixed solution I;

[0042] S2 Cool the mixed solution I obtained in step S1 to 30° C., add sodium citrate, stir evenly, and pasteurize to obtain mixed solution II;

[0043] S3 Add ethyl butyrate and ethyl maltol to the m...

Embodiment 3

[0044] Embodiment 3, a kind of coffee milk drink

[0045] The coffee milk beverage consists of the following preparation raw materials and parts by weight thereof:

[0046] 20 parts of coffee extract, 5 parts of stabilizer, 3 parts of thickener, 4 parts of sodium citrate, 6 parts of ethyl butyrate, 0.8 parts of ethyl maltol, 8 parts of white sugar and 60 parts of water; the stabilizer It is composed of sucrose fatty acid ester, polyglycerol fatty acid ester and sodium dihydrogen phosphate in a weight ratio of 4:1:0.4; the thickener is composed of xanthan gum, carrageenan and aspartic acid in a weight ratio of 6:1: 1 composition. Preparation:

[0047] S1 Heat water to 100°C, add coffee extract, stabilizer, thickener and white sugar and stir evenly to obtain mixed solution I;

[0048]S2 Cool the mixed solution I obtained in step S1 to 35° C., add sodium citrate, stir evenly, and pasteurize to obtain mixed solution II;

[0049] S3 Add ethyl butyrate and ethyl maltol to the mi...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a coffee milk beverage and a preparation method thereof. The coffee milk beverage disclosed by the invention is mainly prepared from a coffee extracting solution, a stabilizing agent, a thickening agent, sodium citrate, ethyl butyrate, ethyl maltol, white granulated sugar and water. The coffee milk beverage provided by the invention can effectively solve the problem that the coffee milk beverage is liable to be subjected to fat separation in the storage process to form a cheese circle, the phenomena of oil-water separation, floating and sinking, and protein precipitation are avoided, and the appearance quality of the coffee milk beverage is improved; moreover, the milk flavor and coffee flavor of the coffee milk beverage are strong, and the coffee milk beverage is uniform in structure, and good in mouth feel; the formed oil circle is easy to disperse after being oscillated for a certain number of times, so that the sensory effect of the coffee milk beverage can be effectively improved; and the coffee milk beverage conforms to the taste of modern people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a coffee milk beverage and a preparation method thereof. Background technique [0002] The coffee has a strong smell and a long aftertaste after drinking. The coffee is rich in vitamin B, free fatty acids, caffeine, tannins and other nutrients. Brain refreshing effect. However, the coffee has a bitter taste, which does not meet the tastes of the modern crowd. Milk is a dairy product with comprehensive nutrition, rich and balanced ratio. Adding milk to coffee can not only increase the nutrients of coffee, but also reduce the bitterness of coffee. It is a milk drink with good refreshing effect and rich and balanced nutrition. Loved by people of different ages. [0003] Milk coffee contains multi-phase systems such as water, protein, fat, and caffeine. During storage and sales, coffee milk beverages are prone to fat separation, forming cheese rings; oil-water ...

Claims

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Application Information

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IPC IPC(8): A23F5/24
CPCA23F5/24
Inventor 徐怀义
Owner GUANGZHOU CARDLO BIOCHEM TECH
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