Coffee milk beverage and preparation method thereof

A coffee milk beverage and coffee technology, which is applied to dairy products, processing roasted coffee, milk preparations, etc., can solve the problem of no dense milk foam and the like

Inactive Publication Date: 2019-04-23
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem solved by the present invention is to solve the defect that the existing industrialized coffee milk beverage products do not have dense milk foam, and to provide a coffee milk beverage with dense foam after shaking and its preparation method. The coffee milk beverage of the present invention passes through After shaking, it has dense foam, good flavor, mouthfeel and excellent stability

Method used

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  • Coffee milk beverage and preparation method thereof
  • Coffee milk beverage and preparation method thereof
  • Coffee milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] 1. Raw material formula:

[0060] raw material

Technical index

Addition amount (wt%)

Raw milk

F≥3.1%. P≥2.9%

50

Coffee extract

Food grade

2

α-Cyclodextrin

Food grade

1

Cream

F≥40%. P≥2.5%

5

White sugar

Gifted class

3

Gellan Gum BD-001

Food grade

0.05

Emulsifier QSR-70

Food grade

0.1

Sodium citrate

Food grade

0.03

water

Softened water

38.82

total

100

[0061] Preparation Process:

[0062] Heat the raw milk to 75°C, add emulsifier QSR-70, gellan gum BD-001, white sugar and cream, and mix well to obtain liquid A;

[0063] The coffee extract was mixed with water at 85°C, sodium citrate was added, and the pH was adjusted to 6.7 to obtain feed liquid B; the amount of water added in feed liquid B was 15.5wt%;

[0064] α-Cyclodextrin was added to water and mixed uniformly to obtain feed liquid C; the amount of water added in feed liquid C was 23.32wt%;

[0065] After mixing material liquid A, material liquid B, and material liquid C, perform standardization of...

Embodiment 2

[0069] 1. Raw material formula:

[0070] raw material

Technical index

Addition amount (wt%)

Raw milk

F≥3.1%. P≥2.9%

80

coffee powder

Food grade

0.1

α-Cyclodextrin

Food grade

0.5

Cream

F≥40%. P≥2.5%

0.01

White sugar

Gifted class

3

Microcrystalline Cellulose 3282

Food grade

0.3

Compound emulsifier SR-16

Food grade

0.2

Sodium bicarbonate

Food grade

0.01

Coffee flavor

Food grade

0.06

water

Softened water

15.82

total

100

[0071] Preparation Process:

[0072] The raw milk is heated to 70°C, and the compound emulsifier SR-16, microcrystalline cellulose 3282, white sugar and cream are added, and after mixing uniformly, liquid A is obtained;

[0073] The coffee extract is mixed with water at 75°C, sodium bicarbonate is added, and the pH is adjusted to 8.0 to obtain feed liquid B; the amount of water added in feed liquid B is 6.3wt%;

[0074] α-Cyclodextrin was added to water and mixed uniformly to obtain feed liquid C; the amount of water added in feed liquid C wa...

Embodiment 3

[0079] Ingredients formula:

[0080] raw material

Technical index

Addition amount (wt%)

Raw milk

F≥3.1%. P≥2.9%

30

Coffee extract

Food grade

2.5

α-Cyclodextrin

Food grade

2

Cream

F≥40%. P≥2.5%

1

White sugar

Gifted class

4.5

Compound stabilizer 9395

Food grade

0.15

Compound emulsifier QSR-70

Food grade

0.05

Sodium citrate

Food grade

0.07

Milk flavor

Food grade

0.03

Coffee flavor

Food grade

0.05

water

Softened water

59.65

total

100

[0081] Preparation Process:

[0082] Heat raw milk to 90°C, add compound emulsifier QSR-70, compound stabilizer 9395, white sugar and cream, and mix well to obtain liquid A;

[0083] The coffee extract is mixed with 100°C water and sodium citrate is added. Adjust the pH to 7.0 to obtain feed liquid B; the amount of water added in feed liquid B is 17.9wt%;

[0084] α-Cyclodextrin was added to water and mixed uniformly to obtain feed liquid C; the amount of water added in feed liquid C was 41.75wt%;

[0085] After mixing materia...

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Abstract

The invention discloses a coffee milk beverage and a preparation method thereof. The raw materials of the coffee milk beverage include, by mass, 30-80% of raw material milk, 0.1-2.5% of coffee, 0.5-2%of alpha-cyclodextrin, 0.0-5% of single cream, 0.01-0.07% of an acidity regulator, 0.05-0.2% of emulsifier, 0.05-0.3% of a stabilizer and water. The preparation method of the coffee milk beverage comprises the steps that (1) the raw material milk is heated and then is mixed with the emulsifier, the stabilizer and the single cream evenly to obtain liquid A; coffee is mixed with water, the pH is regulated to 6.7-8.0, and liquid B is obtained; alpha-cyclodextrin is added into the water and is evenly mixed to obtain liquid C; (2) the liquid A, the liquid B and the liquid C are mixed, homogenizedand sterilized. The coffee milk beverage has fine and dense bubbles after shaking and has a good flavor, color and mouthfeel, and the bubbles do not easily break.

Description

Technical field [0001] The invention relates to a coffee milk beverage and a preparation method thereof. Background technique [0002] Coffee is currently one of the three most famous beverages in the world. Coffee has the effect of strengthening the brain and refreshing, but the nutrient content is not high, and the milk is comprehensive, rich in nutrients, and balanced in proportion. The milk coffee made by mixing the two is delicious, refreshing and nutritious, and it is increasingly popular among young people and cities. Favored and sought after by white-collar office workers. However, conventional off-site coffee (cappuccino and latte) cannot achieve dense milk froth. In order to make up for the problem of no milk froth in bottled and cupped coffee produced by process, it is necessary to develop a product that can be formed by shaking Coffee milk beverage products with dense milk foam. Summary of the invention [0003] The technical problem solved by the present invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/152A23F5/14
CPCA23C9/152A23C9/156A23C9/1565A23F5/14
Inventor 任璐于鹏刘振民桂敏王辉姜雪艾正文
Owner BRIGHT DAIRY & FOOD CO LTD
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