Coffee drink and preparation method thereof

A technology for coffee and beverages, applied in the field of coffee beverages and their preparation, can solve the problems of serious homogeneity, single flavor and single selling point, etc.

Pending Publication Date: 2018-06-05
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, although there are many brands at present, the flavor an

Method used

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  • Coffee drink and preparation method thereof
  • Coffee drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] 1. Recipe

[0076] Milk: 100 kg;

[0077] Coffee: 3 kg;

[0078] Glucose: 50 kg;

[0079] Cheese: 20 kg;

[0080] Sweetener: 30 kg;

[0081] Cream: 50 kg;

[0082] Stabilizer: 20 kg;

[0083] Emulsifier: 0.2 kg;

[0084] Acidity regulator: 0.1 kg;

[0085] Water: make up to 1000 kg.

[0086] 2. Preparation method

[0087] 2.1 Milk and glucose were mixed, heated to 85°C, stirred and dissolved for 5 minutes, left to stand for insulation browning, the browning temperature was 85°C, the holding time was 3.5 hours, and cooled to obtain a milk base;

[0088] 2.2 Dissolve the coffee with an appropriate amount of water, stir and dissolve for 10-30 minutes and mix evenly, add an appropriate amount of acidity regulator, stir and mix evenly to obtain a coffee base with a pH value of 8.00;

[0089] 2.3 Heat the water to 85°C, mix cheese, cream, stabilizer, emulsifier, residual acidity regulator, sweetener, etc. with water, stir at high speed until dissolved, and cool to o...

Embodiment 2

[0094] 1. Recipe

[0095] Milk: 800 kg;

[0096] Coffee: 20 kg;

[0097] Glucose: 10 kg;

[0098] Cheese: 3 kg;

[0099] Sweetener: 35 kg;

[0100] Cream: 3 kg;

[0101] Stabilizer: 0.3 kg;

[0102] Emulsifier: 1.2 kg;

[0103] Acidity regulator: 3 kg;

[0104] Water: make up to 1000 kg.

[0105] 2. Preparation method

[0106] 2.1 Milk and glucose were mixed, heated to 93°C, stirred and dissolved for 5 minutes, left to stand for insulation and browning, the browning temperature was 93°C, and the holding time was 2.5 hours, and cooled to obtain a milk base;

[0107] 2.2 Dissolve the coffee with an appropriate amount of water, stir and dissolve for 10-30 minutes and mix evenly, add an appropriate amount of acidity regulator, stir and mix evenly to obtain a coffee base with a pH value of 6.80;

[0108] 2.3 Heat the water to 60°C, mix cheese, cream, stabilizer, emulsifier, residual acidity regulator, sweetener, etc. with water, stir at high speed until dissolved, and coo...

Embodiment 3

[0113] 1. Recipe

[0114] Milk: 400 kg;

[0115] Coffee: 10 kg;

[0116] Glucose: 30 kg;

[0117] Cheese: 5 kg;

[0118] Sweetener: 23 kg;

[0119] Cream: 20 kg;

[0120] Stabilizer: 1.8 kg;

[0121] Emulsifier: 1.8 kg;

[0122] Acidity regulator: 1.3 kg;

[0123] Water: make up to 1000 kg.

[0124] 2. Preparation method

[0125] 2.1 milk is mixed with glucose, heated to 96 ℃, stirred and dissolved for 5 minutes, left to stand for insulation browning, the browning temperature is 96 ℃, the holding time is 2.5 hours, and cooled to obtain a milk base;

[0126] 2.2 Dissolve the coffee with an appropriate amount of water, stir and dissolve for 10-30 minutes and mix evenly, add an appropriate amount of acidity regulator, stir and mix evenly to obtain a coffee base with a pH value of 5.50;

[0127] 2.3 Heat the water to 82°C, mix cheese, cream, stabilizer, emulsifier, residual acidity regulator, sweetener, etc. with water, stir at high speed until dissolved, and cool to obt...

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Abstract

The present invention relates to coffee drink and a preparation method thereof. The coffee drink comprises the following raw materials: 100-800 parts by weight of milk components, 3-20 parts by weightof coffee components, 10-50 parts by weight of glucose, 3-20 parts by weight of cheese, 3-50 parts by weight of cream, 0.3-20 parts by weight of a stabilizer, 0.2-4 parts by weight of an emulsifier and 0.1-3 parts by weight of an acidity regulator. The coffee drink has a caramel flavor with a low sense of sweetness without addition of caramel and salt, and is low-sugar, low-calorie, free of additives, natural and coordinated in flavor and high in nutritional value.

Description

technical field [0001] The present invention relates to the field of food, in particular, the present invention relates to a coffee drink and a preparation method thereof. Background technique [0002] Coffee is a beverage made from roasted coffee beans. Along with cocoa and tea, it is one of the three major beverages in the world. It is favored by consumers all over the world because of its peculiar effects of refreshing and anti-fatigue. At present, in the coffee beverage market, it is mainly divided into pure coffee beverages and coffee beverages with milk ingredients. [0003] However, although there are many brands, the flavors and selling points are single, and the phenomenon of homogeneity is serious. SUMMARY OF THE INVENTION [0004] This application is made based on the inventor's findings and knowledge of the following facts and problems: [0005] Judging from consumption data and consumer research, latte, mocha and caramel macchiato are the three most popular ...

Claims

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Application Information

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IPC IPC(8): A23F5/14A23F5/40A23F5/42
CPCA23F5/14A23F5/40A23F5/42
Inventor 马占福母智深李洪亮杜新张冬洁王孟辉关志涵李文静
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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