Coffee bird's nest beverage and preparation method thereof

A bird's nest and beverage technology, applied in coffee extraction and other directions, can solve the problems of oil-water separation, affecting coffee flavor, destroying product nutrients, etc., to achieve system stability and achieve the effect of suspension effect.

Pending Publication Date: 2019-05-31
大洲新燕(厦门)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the coffee bird’s nest beverages on the market are processed with instant coffee and ordinary bird’s nest; coffee powder is dissolved in hot water for coffee milk, treated at a constant high temperature throughout the process, and hot canning and other technologies are used, which seriously affect the retention of coffee flavor, and coffee milk contains Multiphase systems such as water, protein, fat, and caffeine are prone to problems such as oil-water separation, floating and sinking, and protein denaturation during storage and sales; and the use of hot canning technology for bird’s nest combined with coffee milk will destroy the nutrients of the product , and the suspension of bird's nest in beverages has always been a development factor that plagues the bird's nest beverage industry

Method used

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preparation example Construction

[0030] In the first aspect of the present invention, the present invention proposes a method for preparing coffee bird's nest beverage. According to mass percentage, the raw materials of the coffee bird's nest beverage include: 0.1-1% bird's nest, 1-3% coffee powder, 2-5 % whole milk powder, 2-5% whipped cream, 3% rock sugar, 0.01-1% acidity regulator, 0.05-1% emulsifier, 0.05-1% stabilizer; the preparation method includes the following step:

[0031] (1) Put the coffee powder into an empty tea bag, and place it at 4°C for cold extraction for 12-24 hours, so as to obtain material liquid A. According to a specific example of the present invention, the pretreated white coffee powder is put into an empty tea bag, soaked in appropriate water, placed in an environment of 4°C for cold extraction for 12-24 hours, and the extracted liquid is marked as feed liquid a. In this step, the coffee is processed through cold extraction technology, which can better retain the flavor of the co...

Embodiment 1

[0039] (1) Put the pretreated white coffee powder into an empty tea bag, soak it in appropriate water, and put it into a 4°C environment for cold extraction for 24 hours, so as to obtain the feed liquid A.

[0040] (2) Put the bird's nest in a sterilizing steam cabinet at 100°C for 15 minutes, take it out, and soak the bird's nest to 3 times the dry weight of the bird's nest, so as to obtain the soaked bird's nest.

[0041] (3) Dissolve the whole milk powder in warm water at 50-60°C and heat it to 70-90°C, then add a mixture of mono-diglyceride fatty acid esters, sucrose fatty acid esters and soybean lecithin at a ratio of 1:3:1. The emulsifier compounded by the ratio, the stabilizer compounded by xanthan gum, gellan gum and agar in a ratio of 1:1:3 and the cream are mixed evenly to obtain the material liquid B.

[0042] (4) Mix feed liquid A and feed liquid B under low temperature conditions, and adjust the pH value to 6.8-7.2 with an acidity regulator, so as to obtain feed liq...

Embodiment 2

[0047] (1) Put the pretreated white coffee powder into an empty tea bag, soak it in appropriate water, and put it into a 4°C environment for cold extraction for 24 hours, so as to obtain the feed liquid A.

[0048] (2) Put the bird's nest in a sterilizing steam cabinet at 100°C for 15 minutes, take it out, and soak the bird's nest to 3 times the dry weight of the bird's nest, so as to obtain the soaked bird's nest.

[0049] (3) Dissolve whole milk powder in warm water at 50-60°C, and heat it to 70-90°C, then add mono-diglyceride fatty acid esters, and mix xanthan gum, gellan gum and agar at a ratio of 1:1:3 After the stabilizer and the cream are mixed evenly, the material liquid B is obtained.

[0050] (4) Mix feed liquid A and feed liquid B under low temperature conditions, and adjust the pH value to 6.8-7.2 with an acidity regulator, so as to obtain feed liquid C.

[0051] (5) Place the feed liquid C in a homogenizer for two homogenization treatments; wherein, the homogeniz...

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Abstract

The invention relates to a coffee bird's nest beverage and a preparation method thereof. The preparation method of the coffee bird's nest beverage comprises the steps that coffee is subjected to cold-brewing treatment to obtain a material liquid A, bird's nest is sterilized at a low temperature and soaked to form soaked bird's nest, milk powder is mixed with a stabilizing agent, an emulsifier andsingle cream to form a material liquid B, the material liquid A and the material liquid B are mixed, the pH is adjusted to obtain a material liquid C, the material liquid C is homogenized and then subjected to filling and stewing with the soaked bird's nest, and the coffee bird's nest beverage is obtained. The preparation method has the advantages that the flavor loss of the coffee in production can be reduced, the loss of nutrients in the bird's nest is reduced, and the bird's nest is evenly suspended while the stability of a product system is ensured.

Description

technical field [0001] The invention relates to a coffee bird's nest beverage and a preparation method thereof. Background technique [0002] The coffee has a strong smell and a long aftertaste after drinking. The coffee is rich in vitamin B, free fatty acids, caffeine, tannins and other nutrients. Brain refreshing effect. [0003] Bird's nest is one of the traditional and precious foods that have been eaten in China since the Ming Dynasty. "Ben Jing Feng Yuan" said: "Bird's nest, sweet and flat, non-toxic, can produce gold and water, nourish the kidney qi in the lungs, and the stomach qi is also safe. Today, people use it to tonify deficiency and fatigue, and cough and spit red phlegm." Studies have proved that the main components in bird's nest are water-soluble protein, carbohydrates, trace elements: calcium, phosphorus, iron, sodium, potassium and amino acids (lysine, cystine and arginine) that play an important role in promoting human vitality. ). [0004] At presen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/24
Inventor 单勇军陈振坤
Owner 大洲新燕(厦门)生物科技有限公司
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