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Instant coffee beverage and preparation method thereof

A technology for instant coffee and beverages, applied in coffee extraction and other directions, can solve problems such as poor stability of coffee beverages and poor weight loss effect, and achieve reduction and inhibition of intestinal spoilage substances, inhibition of starch decomposition, and improvement of population. The effect of proportions

Inactive Publication Date: 2019-02-19
石家庄祖康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention proposes an instant coffee drink and its preparation method, which solves the technical problems of poor stability and poor weight loss effect of the coffee drink in the prior art

Method used

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  • Instant coffee beverage and preparation method thereof
  • Instant coffee beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] An instant coffee drink, which consists of the following components by weight:

[0031] 20 parts of vegetable fat powder, 5 parts of white sugar, 7 parts of coffee powder, 0.5 part of coffee flavor, 0.1 part of konjac powder, 0.1 part of inulin, 0.7 part of xylo-oligosaccharide, 0.5 part of Moringa leaf extract, white kidney bean extract 1 part, oligofructose 40 parts, monoglyceride 0.12 part, microcrystalline cellulose 0.1 part, succinic acid monoglyceride 0.05 part, sodium alginate propylene glycol ester 0.05 part, sodium chloride 0.1 part.

[0032] The preparation method includes the following steps:

[0033] S1. According to the above formula, weigh each component for use;

[0034] S2. Grinding: Mix vegetable fat powder, coffee powder, konjac powder, and inulin in a mixer for 30 minutes, then grind, and pass through a 200-mesh sieve to obtain a ground powder mixture;

[0035] S3. Steaming: Add 5 times the volume of water to the ground powder mixture obtained in step S2, stea...

Embodiment 2

[0041] An instant coffee drink, which consists of the following components by weight:

[0042] 24 parts of vegetable fat powder, 10 parts of white sugar, 9 parts of coffee powder, 1 part of coffee flavor, 1 part of konjac powder, 1 part of inulin, 1 part of xylo-oligosaccharide, 1 part of Moringa leaf extract, white kidney bean extract 2 parts, 50 parts of oligofructose, 0.13 parts of monoglyceride, 0.15 parts of microcrystalline cellulose, 0.06 parts of succinic acid monoglyceride, 0.07 parts of sodium alginate propylene glycol ester, and 0.15 parts of sodium chloride. The preparation steps are the same as the examples 1.

Embodiment 3

[0044] An instant coffee drink, which consists of the following components by weight:

[0045] 30 parts of vegetable fat powder, 15 parts of white sugar, 12 parts of coffee powder, 0.5 to 1.5 parts of coffee flavor, 2 parts of konjac powder, 2 parts of inulin, 1.5 parts of xylo-oligosaccharides, 2 parts of Moringa leaf extract, white kidney beans Extract 5 parts, oligofructose 60 parts, monoglyceride 0.15 parts, microcrystalline cellulose 0.2 parts, succinic acid monoglyceride 0.07 parts, sodium alginate propylene glycol ester 0.1 parts, sodium chloride 0.2 parts, the preparation steps are the same Example 1.

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Abstract

The invention belongs to the technical field of food beverages, and provides an instant coffee beverage and a preparation method thereof. The instant coffee comprises, by weight, 20-30 parts of plantfat powder, 5-15 parts of white sugar, 7-12 parts of grounded coffee, 0.5-1.5 parts of coffee flavor, 0.1-2 parts of konjaku flour, 0.1-2 parts of synanthrin, 0.7-1.5 parts of xylooligosaccharide, 0.5-2 parts of moringa extracts, 1-5 parts of navy bean extracts, 40-60 parts of fructo-oligosaccharide, 0.12-0.15 part of monoglyceride, 0.1-0.2 part of microcrystalline cellulose, 0.05-0.07 part of succinylated monoglyceride, 0.05-0.1 part of propylene glycol lipid of sodium alginate and 0.1-0.2 part of sodium chloride. By means of the instant coffee beverage, the technical problems of poor stability and poor weight losing effect of coffee beverages in the prior art are solved.

Description

Technical field [0001] The invention belongs to the technical field of food and beverages, and relates to an instant coffee beverage and a preparation method thereof. Background technique [0002] Caffeine is rich in starch, lipids, proteins, sugars, alkaloids, aromatic substances and other organic components. It is widely used in food, beverages and their processing technology. There are hundreds of products. As a beverage, coffee is not only aromatic and delicious, but also has the effects of promoting blood circulation, stimulating nerves, eliminating fatigue, and improving indigestion. It is deeply loved by people and ranks first among the world's three major beverages. [0003] However, with the development of society and the continuous improvement of people's lives, people's dietary structure, nutritional status and daily habits have undergone great changes, and people's physical conditions have also changed correspondingly. The problems of overweight and obesity have become ...

Claims

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Application Information

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IPC IPC(8): A23F5/40
CPCA23F5/40
Inventor 刘海亮李健陶彭
Owner 石家庄祖康食品有限公司
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