A kind of high stability coffee milk tea

A high-stability, coffee-based technology, applied in coffee extraction, milk preparations, dairy products, etc., can solve problems affecting the taste of coffee and milk tea, poor stability of coffee and milk tea, etc., to increase added value, eliminate labor, and improve stability Effect

Active Publication Date: 2018-10-23
ANHUI HONGTAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But coffee tastes bitter, and many people can't bear its bitter taste, so people begin to study combining coffee and milk tea to prepare coffee milk tea, so that it can have both the beneficial effect of coffee and the stimulation of the bitter taste of coffee, but now The coffee milk tea prepared by the method has poor stability, which greatly affects the taste of the coffee milk tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A high-stability coffee milk tea, made of the following ingredients in parts by weight: milk 46, gorse stem chelate 6, custard apple leaf instant powder 1, flavoring agent 1, coffee powder 2.4, citric acid 0.12-, melon Er gum 1.0, sweetener 3, honey 2, water 180-.

[0019] The preparation method of the gorse stem chelate is as follows: cutting the annual gorse tender stems into pieces, breaking the gorse seeds, and uniformly mixing the broken gorse stems, broken gorse seeds and water in a mass ratio of 10:1:30. Finally, beating at 1800r / min for 15 minutes to obtain a mixed slurry; inoculate the aspergillus flora into the mixed slurry, and carry out solid-state fermentation to obtain a fermented product. The conditions of solid-state fermentation are 75% relative humidity and 38°C for fermentation. , the fermentation time is 2 hours, and then the fermented product is sterilized, and then compound enzyme is added to the fermented product, and the enzymolysis is carried ou...

Embodiment 2

[0029] A high-stability coffee milk tea, made of the following ingredients in parts by weight: milk 50, gorse stem chelate 10, cherimoya leaf instant powder 4, flavoring agent 5, coffee powder 3.2, citric acid 0.14, guar Glue 1.5, sweetener 5, honey 6, water 220.

[0030] The preparation method of the gorse stem chelate is as follows: cutting the annual gorse tender stems into pieces, breaking the gorse seeds, and uniformly mixing the broken gorse stems, broken gorse seeds and water in a mass ratio of 10:1:30. Finally, beating at 1800r / min for 15 minutes to obtain a mixed slurry; inoculate the aspergillus flora into the mixed slurry, and carry out solid-state fermentation to obtain a fermented product. The conditions of solid-state fermentation are 75% relative humidity and 38°C for fermentation. , the fermentation time is 2 hours, and then the fermented product is sterilized, and then compound enzyme is added to the fermented product, and the enzymolysis is carried out at 36°...

Embodiment 3

[0040] A high-stability coffee milk tea, made of the following ingredients in parts by weight: milk 49, gorse stem chelate 8, cherimoya leaf instant powder 2, flavoring agent 3, coffee powder 2.8, citric acid 0.13, guar Glue 1.4, Sweetener 4, Honey 3, Water 200.

[0041]The preparation method of the gorse stem chelate is as follows: cutting the annual gorse tender stems into pieces, breaking the gorse seeds, and uniformly mixing the broken gorse stems, broken gorse seeds and water in a mass ratio of 10:1:30. Finally, beating at 1800r / min for 15 minutes to obtain a mixed slurry; inoculate the aspergillus flora into the mixed slurry, and carry out solid-state fermentation to obtain a fermented product. The conditions of solid-state fermentation are 75% relative humidity and 38°C for fermentation. , the fermentation time is 2 hours, and then the fermented product is sterilized, and then compound enzyme is added to the fermented product, and the enzymolysis is carried out at 36°C ...

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PUM

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Abstract

The invention discloses coffee milk tea with high stability. The coffee milk tea with high stability is prepared from the following ingredients: milk, golden gorse stem chelates, instant custard apple leaf powder, a flavoring agent, coffee powder, citric acid, guar gum, a sweetener, honey, and water. The coffee milk tea prepared by the invention has the effects of complementary nutrition and coordinated flavor; moreover, the milk and the coffee are very well combined so that synergistic effects between the milk and the coffee are utilized so as to prepare the coffee milk tea which is unique in taste and rich in nutrition; and thus, added values of the milk products and the beverages are increased, and pungent and bitter taste, as well as strong impact of the coffee on the taste buds, is eliminated. Synergistic effects of the golden gorse stem chelates and the guar gum are also utilized so as to greatly improve stability of the coffee milk tea, and thus, occurrence of precipitation, flocculation, stratification, fat precipitation and so on during production and storage processes of existing coffee milk tea is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a high-stability coffee milk tea. Background technique [0002] At present, with the improvement of people's living standards, people pay more and more attention to the quality of food. Coffee contains certain nutrients. Coffee contains niacin, which contains B vitamins, and roasted coffee beans contain even more. And there are free fatty acids, caffeine, tannic acid and so on. Coffee can promote metabolic function, activate digestive organs, and has a great effect on constipation. Taking a bath with coffee powder is a kind of warm therapy and has the effect of losing weight. Drinking coffee after drinking will quickly oxidize acetaldehyde transformed from alcohol, decompose it into water and carbon dioxide and excrete it. . Coffee can eliminate fatigue. To eliminate fatigue, it is necessary to supplement nutrition, have a rest and sleep, and promote met...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23F5/40
CPCA23C9/152A23F5/40
Inventor 黄劲松
Owner ANHUI HONGTAI FOOD
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