Special single cream for coffee and preparation method and application thereof

A cream and coffee technology, applied in cream preparations, applications, dairy products, etc., can solve the problems of high sterilization temperature, floating fat globules, cumbersome process, etc., and achieve the effect of smooth taste, attractive color and uniform texture

Inactive Publication Date: 2017-04-05
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the strengthening of the status of health drinks in the minds of consumers, more and more stores have begun to use fresh cream to prepare coffee, but when the cream is added to the coffee, it will often flocculate or form feathery flocs, which will give Consumers bring bad consumer experience
At present, in the production process of foreign cream for coffee, 130-150 ℃ / 3-5s sterilization process is mostly used. Under this process, the cream is easy to form fat globules to float up during storage, and the product is stratified.
In order to obtain better product stability, two homogenization processes were adopted, one before sterilization and one after sterilization, and the homogenization pressure was about 20MPa. Although the accumulation of fat globules during storage was avoided to a certain extent, it is important for manufacturers In other words, the process is more cumbersome, and the homogenizer after sterilization must be sterile homogenization equipment
And higher sterilization temperature and continuous homogenization process will have adverse effects on the flavor of the product

Method used

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  • Special single cream for coffee and preparation method and application thereof
  • Special single cream for coffee and preparation method and application thereof
  • Special single cream for coffee and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Preparation method of special cream for coffee thinning

[0028] Get fresh milk, wherein protein content is 2.5wt%, fat content is 3.5wt%, carbohydrate content is 4.5wt%. Fresh milk is preheated to 50° C. for milk fat separation, and the fat content in the separated skim milk is 0.5 wt %, and the fat content in the cream is 35 wt %. Mix skim milk and cream according to a certain ratio to form a mixture a with a fat content of 10wt%, heat it to 50°C and stir slowly, and at the same time, add 1ml of phosphate solution with a mass fraction of 20wt%, stir well and reach the titration acidity of mixture b is 12°T.

[0029] Homogenize mixture b at 50°C with a pressure of 15 MPa, the fat particle size after homogenization is 3 μm, and then adopt tube sterilization at 72°C for 17s to obtain mixture c. The mixture c is cooled to 23° C. for filling, and each individual small package is filled with 9 g.

[0030] After filling, the individual small-packaged mixture c was subj...

Embodiment 2

[0035] 1. Preparation method of special cream for coffee

[0036] Get fresh milk, wherein protein content is 3.5wt%, fat content is 2.5wt%, carbohydrate content is 5.5wt%. Fresh milk is preheated to 60° C. for milk fat separation, and the fat content in the separated skim milk is 0.5 wt %, and the fat content in the cream is 40 wt %. Mix skim milk and cream according to a certain proportion to form a mixture a with a fat content of 20wt%, heat it to 60°C and stir slowly, and at the same time, add 5ml of citric acid and carbonate solution with a mass fraction of 10wt%, and stir until the mixture is uniform The titrated acidity of b is 15°T.

[0037] Homogenize mixture b at 60°C with a pressure of 25MPa, the fat particle size after homogenization is 3 μm, and then adopt tube sterilization at 76°C for 12s to obtain mixture c. The mixture c is cooled to 27°C for filling, and each individual small package is filled with 11 g.

[0038] After filling, the individual packaged mixtu...

Embodiment 3

[0043]1. Preparation method of special cream for coffee

[0044] Take fresh cow's milk, wherein the protein content is 3.0wt%, the fat content is 3.0wt%, and the carbohydrate content is 5.0wt%. Fresh milk is preheated to 55° C. for milk fat separation, and the fat content in the separated skim milk is 0.5 wt %, and the fat content in the cream is 37 wt %. Mix skim milk and cream according to a certain ratio to form a mixture a with a fat content of 15wt%, heat it to 55°C and stir slowly, at the same time, add 3ml of phosphate and citrate compound salt solution with a mass fraction of 15wt%, and stir evenly Afterwards, the titrated acidity of mixture b is 13°T.

[0045] Homogenize the mixture b at 55°C with a pressure of 20 MPa, the fat particle size after homogenization is 2 μm, and then adopt tube sterilization at 75°C for 15s to obtain mixture c. Cool to 25°C for filling, 10g per independent small package.

[0046] After filling, the mixture c in individual small packages...

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PUM

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Abstract

The invention relates to special single cream for coffee and a preparation method and application thereof. According to the special single cream for coffee, fresh raw milk serves as the raw material, single cream is obtained through separation and encapsulated after being subjected to heating, homogenizing and sterilization, and the finished product is subjected to super-high pressure processing, so that the special single cream for coffee is obtained. The fresh raw milk serves as the raw material, does not contain any trans fatty acid, and is healthy and nutrient. Heat processing temperature is low, so that the flavor of the product can be kept well. The expiration date of the obtained product is 12 months and is longer than that of current commercially available products, and the product has good stability and does not have the phenomena of layering, rancidity and the like before the expiration date. The single-cream-added coffee made according to the application method of the special single cream for coffee is uniform in texture, smooth in mouth feeling and attractive in color.

Description

technical field [0001] The invention relates to a special cream for coffee and its preparation method and application. Background technique [0002] Coffee drinks are gradually becoming popular in the domestic market. With the popularization of coffee culture, the Western-style ready-to-drink coffee market in China is gradually opening up. Although consumers generally like the rich aroma of coffee, they are less accepting of the bitter taste of coffee. Therefore, for different consumer groups, ready-to-drink coffee drinks can be made into Macchiato by adding milk, cream and milk foam. , cappuccino (Cappuccino) and latte and so on. The coffee added with cream not only makes the coffee have an attractive color, the rich creamy aroma and coffee aroma are integrated, but also can provide a smooth taste of the coffee. Some ready-to-drink coffee merchants will provide consumers with "coffee cream balls". The main ingredients of such products contain hydrogenated vegetable oil, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12
CPCA23C13/12
Inventor 孙颜君刘振民徐致远苏米亚高红艳
Owner BRIGHT DAIRY & FOOD CO LTD
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