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Making process of white chocolate flavored coffee

A technology of white chocolate and production process, which is applied in the fields of coffee, coffee extraction, food science, etc. It can solve the problems of white chocolate melting, unfavorable product preservation, and coagulation of coffee granules, so as to prevent deterioration and enrich the drinking experience.

Inactive Publication Date: 2019-02-12
安徽咖力士咖啡食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing coffee taste is relatively single
In order to increase the taste of coffee, there has been a production method of mixing white chocolate with coffee, but this method has the following disadvantages: the white chocolate inside it will melt under the relatively high temperature conditions of the formed coffee powder, causing the coffee powder The phenomenon of condensation can easily induce product deterioration, which is not conducive to product preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of manufacture craft of white chocolate flavor coffee, concrete operation steps are as follows:

[0019] S1: Roasting of coffee beans. Take dry coffee beans and bake them in an oven at 220°C for 2 hours. During this period, turn the coffee beans twice. After the roasting is completed, take them out after cooling naturally in the oven, and set aside;

[0020] S2: Grinding, put the roasted coffee beans in a ball mill to grind and make powder, collect the coffee bean powder and pass it through a 300-mesh sieve for later use;

[0021] S3: For preparation, dissolve coffee bean powder in warm water at 40°C, mix and stir evenly, then add non-dairy creamer, cocoa butter, and cyclamate in sequence, and use a disperser to mix and stir at 800r / min for 15 minutes. After mixing, Raise the temperature to 85°C for 40 seconds for sterilization, then cool to 55°C, add white chocolate during stirring, mix and stir at 1000r / min for 6 minutes, cool to 40°C after mixing and continue ...

Embodiment 2

[0028] A kind of manufacture craft of white chocolate flavor coffee, concrete operation steps are as follows:

[0029] S1: Roasting of coffee beans. Take dry coffee beans and bake them in an oven at 230°C for 3 hours. During this period, turn the coffee beans twice. After the roasting is completed, take them out after natural cooling in the oven, and set aside;

[0030] S2: Grinding, put the roasted coffee beans in a ball mill to grind and make powder, collect the coffee bean powder and pass it through a 300-mesh sieve for later use;

[0031] S3: For preparation, dissolve coffee bean powder in warm water at 45°C, mix and stir evenly, then add non-dairy creamer, cocoa butter, and cyclamate in sequence, and use a disperser to mix and stir at a speed of 900r / min for 25 minutes. After mixing, Raise the temperature to 90°C for 50 seconds for sterilization, then cool to 57°C, add white chocolate during stirring, mix and stir at 1200r / min for 8 minutes, cool to 45°C after mixing and ...

Embodiment 3

[0038] A kind of manufacture craft of white chocolate flavor coffee, concrete operation steps are as follows:

[0039] S1: Roasting of coffee beans. Take dry coffee beans and bake them in an oven at 240°C for 4 hours. During this period, turn the coffee beans 3 times. After the roasting is completed, take them out after natural cooling in the oven, and set aside;

[0040] S2: Grinding, put the roasted coffee beans in a ball mill to grind and make powder, collect the coffee bean powder and pass it through a 300-mesh sieve for later use;

[0041] S3: For preparation, dissolve coffee bean powder in warm water at 50°C, mix and stir evenly, then add non-dairy creamer, cocoa butter, and cyclamate in sequence, and use a disperser to mix and stir at a speed of 1000r / min for 30 minutes. After mixing, Raise the temperature to 95°C for 60 seconds for sterilization, then cool to 60°C, add white chocolate during stirring, mix and stir at 1400r / min for 10 minutes, cool to 50°C after mixing ...

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PUM

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Abstract

The invention discloses a making process of white chocolate flavored coffee. The making process comprises the following specific operation steps of S1: baking coffee beans; S2, grinding; S3: confecting; S4: drying and granulating; and S5: subpackaging. According to the making process, through carrying out sterilization on coffee mixed liquor at a short-time high temperature and then adding white chocolate at a lower temperature, the white chocolate can be prevented from being heated to go bad; the component of the white chocolate is protected; a powder surrounding particle structure, which isof a composite structure can be formed through carrying out pulverization before the freeze drying is completed, melting the component of the white chocolate in a particle at a relatively high temperature, next adsorbing coffee powder and afterwards carrying out secondary freeze drying on powder that has adsorbed the coffee powder; and the protection carried out on the white chocolate in the particle is facilitated. A beverage made through brewing the white chocolate flavored coffee simultaneously has the flavors of coffee and the white chocolate and the drinking experience is enriched.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a production process of white chocolate-flavored coffee. Background technique [0002] Coffee is one of the three major beverages in the world, and it is a highly personalized drink. At present, commercially available coffee products mainly include instant coffee and freshly ground coffee, while roasted and ground coffee needs to be brewed when drinking, and instant coffee can be drunk as long as it is brewed with hot water. Existing coffee taste is relatively single. In order to increase the taste of coffee, there has been a production method of mixing white chocolate with coffee, but this method has the following disadvantages: the white chocolate inside it will melt under the relatively high temperature conditions of the formed coffee powder, causing the coffee powder The phenomenon of condensation can easily induce product deterioration, which is not...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40
CPCA23F5/405
Inventor 赵春
Owner 安徽咖力士咖啡食品有限公司
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