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Coconut milk coffee and preparation method thereof

A technology of coconut coffee and coconut, which is applied in the field of coconut coffee and its preparation, can solve problems such as taste and nutritional differences, achieve the effects of improving taste, improving disease resistance, and preventing oil and liquid separation

Inactive Publication Date: 2019-12-17
中山市金旺福饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coconut coffee is one of the new flavors of coffee. However, the existing coconut coffee usually uses artificial essence to make the coconut flavor of the coffee drink. Its taste and nutrition are different from real coconut coffee.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The coconut coffee of this embodiment uses the following mass percentages of raw materials:

[0025] White sugar 5%, fresh coconut meat 5%, composite stabilizer 0.3%, casein 0.4%, coffee grain 0.5%, sodium bicarbonate 0.05%, water 88.75%. The composite stabilizer includes the following mass percentages (accounting for the total mass of the composite stabilizer) of raw materials: thickener 40%, emulsifier 30%, and pH regulator 30%.

[0026] In this embodiment, the thickener adopts polyglycerol fatty acid ester; the emulsifier adopts a mass ratio of 1:1 glycerol mono- and distearate and sodium stearoyl lactylate; the molar ratio of the pH regulator is 1:1 Of baking soda and sodium tripolyphosphate.

[0027] In this embodiment, the preparation method of coconut coffee includes the following steps:

[0028] S1. First dig out the fresh coconut meat from the coconut shell, peel it and wash it, then soak the fresh coconut meat in water for 20-30 minutes.

[0029] S2. The soaked fresh ...

Embodiment 2

[0034] The coconut coffee of this embodiment uses the following mass percentages of raw materials:

[0035] White sugar 8%, fresh coconut meat 8%, composite stabilizer 0.6%, casein 0.6%, coffee grains 0.9%, sodium bicarbonate 0.2%, water 81.7%. The composite stabilizer includes the following mass percentages (accounting for the total mass of the composite stabilizer) of the raw materials: thickener 15%, emulsifier 70%, and pH regulator 15%.

[0036] In this embodiment, the thickener adopts polyglycerol fatty acid ester; the emulsifier adopts a mass ratio of 1:1 glycerol mono- and distearate and sodium stearoyl lactylate; the molar ratio of the pH regulator is 1:1 Of baking soda and sodium tripolyphosphate.

[0037] In this embodiment, the preparation method of coconut coffee includes the following steps:

[0038] S1. First dig out the fresh coconut meat from the coconut shell, peel it and wash it, then soak the fresh coconut meat in water for 20-30 minutes.

[0039] S2. The soaked fre...

Embodiment 3

[0044] The coconut coffee of this embodiment uses the following mass percentages of raw materials:

[0045] White sugar 6%, fresh coconut meat 6%, compound stabilizer 0.4%, casein 0.5%, coffee grain 0.9%, sodium bicarbonate 0.2%, water 86%. The composite stabilizer includes the following mass percentages (accounting for the total mass of the composite stabilizer) of raw materials: thickener 30%, emulsifier 50%, and pH regulator 20%.

[0046] In this embodiment, the thickener adopts polyglycerol fatty acid ester; the emulsifier adopts a mass ratio of 1:1 glycerol mono- and distearate and sodium stearoyl lactylate; the molar ratio of the pH regulator is 1:1 Of baking soda and sodium tripolyphosphate.

[0047] In this embodiment, the preparation method of coconut coffee includes the following steps:

[0048] S1. First dig out the fresh coconut meat from the coconut shell, peel it and wash it, then soak the fresh coconut meat in water for 20-30 minutes.

[0049] S2. The soaked fresh cocon...

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PUM

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Abstract

The invention discloses coconut milk coffee and a preparation method thereof. The coconut milk coffee is prepared from the following raw materials in percentage by mass: 5-8% of white granulated sugar, 5-8% of fresh coconut meat, 0.3-0.6% of a compound stabilizer, 0.4-0.6% of casein, 0.5-0.9% of coffee granules, 0.05-0.2% of sodium bicarbonate and 81.7-88.75% of water.

Description

Technical field [0001] The invention relates to the technical field of beverage production, in particular to a coconut coffee and a preparation method thereof. Background technique [0002] Coffee is a refreshing beverage. With the increase in the number of people drinking coffee, people have more and more requirements for the taste of coffee, so a variety of different flavors of coffee have appeared. Coconut coffee is one of the new flavors of coffee. However, the existing coconut coffee usually uses synthetic flavors to modulate the coconut flavor of coffee beverages, and its taste and nutrition are different from real coconut coffee. [0003] Coconut juice is a natural drink made by squeezing coconut meat. It contains a lot of plant protein, 17 kinds of amino acids and trace elements such as zinc, calcium, and iron needed by the human body. It is by far the natural drink with the highest amino acid content in the world. In addition, coconut milk has a good flavor and is widely ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/14
CPCA23F5/14
Inventor 刘杏芳
Owner 中山市金旺福饮料有限公司
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