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Formula and preparation method for wolfberry coffee

A technology of wolfberry coffee and wolfberry, which is applied in the direction of coffee extraction, etc., can solve problems such as difficult to digest emulsion and affect the digestive system, and achieve the effects of protecting the liver, improving nutritional value, and enhancing hematopoiesis

Inactive Publication Date: 2018-11-23
NINGXIA JIN TONG WOLFBERRY BIOLOGICAL IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] This application provides a formula and preparation method of wolfberry coffee, which solves the problem of adding milk to coffee in the existing market to produce an indigestible emulsion that affects the digestive system without changing its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The embodiment of the present application provides a recipe of wolfberry coffee, which is mixed with the following raw materials in weight ratio: 10% coffee powder, 22% wolfberry powder, 5% malt powder, 11% white sugar powder, and 19% glucose powder , non-dairy creamer 30%, fresh milk powder 0.8%, thick milk powder 0.2%, konjac flour 2%.

[0041] The preparation method of the wolfberry coffee provided by the present embodiment is characterized in that, comprising the following steps:

[0042] Step 1, taking the raw materials of the above-mentioned proportioning;

[0043] Step 2, after removing impurities from the weighed wolfberry, first wash it with clean water, then wash it with sterilized water, and finally wash it with pure water, chop it up, and obtain primary particles;

[0044] Step 3: add the primary granules into water 3-4 times the weight of raw materials, and decoct for 2 hours; add water 2-3 times the weight of raw materials for the second time, and decoct ...

Embodiment 2

[0050] The embodiment of the present application provides a formula of wolfberry coffee, which is mixed with the following raw materials in weight ratio: coffee powder 25%, wolfberry powder 10%, malt essence powder 6%, white sugar powder 8%, glucose powder 25% , non-dairy creamer 15%, fresh milk powder 0.3%, thick milk powder 0.7%, konjac flour 10%.

[0051] The preparation method of the wolfberry coffee provided by the present embodiment is characterized in that, comprising the following steps:

[0052] Step 1, taking the raw materials of the above-mentioned proportioning;

[0053] Step 2, after removing impurities from the weighed wolfberry, first wash it with clean water, then wash it with sterilized water, and finally wash it with pure water, chop it up, and obtain primary particles;

[0054] Step 3: add the primary granules into water 3-4 times the weight of raw materials, and decoct for 2 hours; add water 2-3 times the weight of raw materials for the second time, and de...

Embodiment 3

[0060] The embodiment of the present application provides a formula of wolfberry coffee, which is mixed with the following raw materials in weight ratio: coffee powder 18%, wolfberry powder 9.5%, malt essence powder 8%, white sugar powder 18%, glucose powder 20% , non-dairy creamer 25%, fresh milk powder 0.4%, thick milk powder 0.1%, konjac flour 1%.

[0061] The preparation method of the wolfberry coffee provided by the present embodiment is characterized in that, comprising the following steps:

[0062] Step 1, taking the raw materials of the above-mentioned proportioning;

[0063] Step 2, after removing impurities from the weighed wolfberry, first wash it with clean water, then wash it with sterilized water, and finally wash it with pure water, chop it up, and obtain primary particles;

[0064] Step 3: add the primary granules into water 3-4 times the weight of raw materials, and decoct for 2 hours; add water 2-3 times the weight of raw materials for the second time, and d...

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Abstract

The invention provides a formula and preparation method for wolfberry coffee. The coffee is prepared by mixing the following raw materials in weight ratio: 10-25% of coffee powder, 5-15% of wolfberrypowder, 1-12% of malt extract powder, 10-25% of white sugar powder, 12-30% of glucose powder, 18-35% of vegetable fat powder, 0.1-0.8% of fresh milk powder, 0.05-0.2% of thick milk powder and 0.5-4% of konjaku flour, wherein the sum of the weight ratio of the raw materials is 100%. According to the formula and preparation method for the wolfberry coffee, the nutritive value is comprehensively improved through wolfberry, and a series of physical and psychological adverse reactions caused by long-term drinking of single coffee are counteracted; the taste is improved through the malt extract powder, the white sugar powder, the glucose powder, the vegetable fat powder, the fresh milk powder and the thick milk powder, so that the coffee is not liable to absorb moisture and cake and is easy to make, the product has good appearance, color and luster, and pleasant scorch aroma and wheat fragrance are kept; the konjac flour promotes digestion and helps to lose weight; and the raw materials areprocessed and mixed together, so that the problem that on the basis that the nutritive value of the raw materials is not changed, a digestive system is affected due to the fact that milk is added intocoffee in the existing market to generate an emulsion which is difficult to digest can be solved.

Description

technical field [0001] The present application relates to the technical field of solid beverages, in particular to a formula and preparation method of wolfberry coffee. Background technique [0002] At present, my country's beverage industry maintains a momentum of rapid growth. The five major fields of carbonated beverages, water, tea, fruit juice and milk beverages have entered an era of comprehensive competition. Convenience to eat, hygienic and other features are deeply loved by consumers. In the vigorous "functional war" and "price war" in the beverage market, solid beverages have maintained a steady development trend, and both prices and product quality have been steadily advancing. state. According to the survey data in our country, the profits of large-scale solid beverage enterprises in the country show that domestic consumption of solid beverages is strong and the economic benefits of the industry are good. [0003] As a solid beverage, coffee is native to Africa a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40
CPCA23F5/40
Inventor 赵广涛刘会琴王占龙赫晓梅刘敬溢张佳
Owner NINGXIA JIN TONG WOLFBERRY BIOLOGICAL IND
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