Walnut coffee milk and preparation method thereof

A technology for coffee milk and walnuts, applied in dairy products, processing roasted coffee, milk substitutes, etc., can solve problems such as less research on compound protein drinks, reaggregation of fat particles, and unsolved problems of product emulsion stability.

Inactive Publication Date: 2019-12-20
HEBEI YANGYUAN ZHIHUI BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of mixing the three, insoluble particles will precipitate, and fat particles will reunite, resulting in poor emulsification stability.
However, there are many researches on coffee milk drink and walnut milk drink in the prior art. For example, CN109662147A discloses a coffee milk drink and a preparation method thereof, and CN108967545A discloses a peanut walnut milk drink and a preparation method thereof. The compound protein drinks of coffee, walnuts and milk are less researched, and only pay attention to the product ratio and do not solve the problem of emulsification stability of the product. For example, CN106509287A discloses a refreshing drink, which does not mention the emulsification stability problem

Method used

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  • Walnut coffee milk and preparation method thereof
  • Walnut coffee milk and preparation method thereof
  • Walnut coffee milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] A preparation method of walnut coffee milk, comprising the steps of:

[0061] (1) The preparation of walnut slurry: the walnut kernel that is 30‰ by mass percentage is mixed with the sodium hydroxide solution that the mass concentration is 2% and the temperature is 100 ℃ for 7min, and the peeled is peeled after discharging the sodium hydroxide solution, and then peeled The walnut kernels and water were refined at 82°C according to the mass ratio of 1:3 to obtain a walnut slurry with an average particle size Dv90 of 400 μm, and then the refined walnut slurry was further refined at 50°C to obtain an average particle size Walnut slurry with Dv90 of 60 μm;

[0062] Preparation of milk powder solution: Mix milk powder with a mass percentage of 35‰ and water at 50°C in a mass ratio of 1:2 to obtain a milk powder solution;

[0063] Preparation of coffee powder solution: Mix coffee powder with a mass percentage of 9‰ and water at 50°C at a mass ratio of 1:2, add sodium bicarbo...

Embodiment 2

[0066] A preparation method of walnut coffee milk, comprising the steps of:

[0067] (1) The preparation of walnut slurry: the walnut kernel that is 45‰ by mass percentage and the sodium carbonate solution that temperature is 105 ℃ are mixed and stirred for 2min with a mass concentration of 6% and the sodium carbonate solution is discharged, and then the peeled walnuts are Kernel and water were refined at 85°C according to the mass ratio of 1:5 to obtain a walnut slurry with an average particle size Dv90 of 800 μm, and then the refined walnut slurry was further refined at 60°C to obtain an average particle size Dv90 of 40 μm walnut slurry;

[0068] Preparation of milk powder solution: Mix milk powder with a mass percentage of 45‰ and water at 65°C in a mass ratio of 1:5 to obtain a milk powder solution;

[0069] Preparation of coffee powder solution: Mix coffee powder with a mass percentage of 12‰ and water at 65°C in a mass ratio of 1:4, add sodium citrate with a mass percen...

Embodiment 3

[0072] A preparation method of walnut coffee milk, comprising the steps of:

[0073] (1) Preparation of walnut slurry: the walnut kernel with a mass percentage of 35‰ and the sodium bicarbonate solution with a mass concentration of 5% and a temperature of 100°C were mixed and stirred for 5 minutes, and the sodium bicarbonate solution was discharged and peeled, and then the peeled The walnut kernels and water were refined at 83°C according to the mass ratio of 1:4 to obtain a walnut slurry with an average particle size Dv90 of 600 μm, and then the refined walnut slurry was further refined at 55°C to obtain an average particle size Dv90 is 50μm walnut slurry;

[0074] Preparation of milk powder solution: Mix milk powder with a mass percentage of 40‰ and water at 60°C in a mass ratio of 1:4 to obtain a milk powder solution;

[0075] Preparation of coffee powder solution: Mix coffee powder with a mass percentage of 10‰ and water at 60°C in a mass ratio of 1:3, add sodium pyrophosph...

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Abstract

The present invention relates to walnut coffee milk and a preparation method thereof. The walnut coffee milk combines walnuts, coffee and milk into double protein drink, has effects of stimulating brain and refreshing mind, also strengthening brain and avoiding overdrawing brain, and is more in line with people's fashion, mouthfeel and nutrition demands. The preparation method of the walnut coffeemilk comprises the following steps: (1) preparing a walnut slurry, a milk powder solution and a coffee powder solution; and (2) mixing the walnut slurry, the milk powder solution and the coffee powder solution prepared in the step (1), supplementing the rest of water after adding a compound emulsifying thickener, adding a sweetener and food essence, setting constant volume and conducting homogenization to obtain the walnut coffee milk. The preparation method uses the compound emulsifying thickener, prevents precipitation of insoluble particles, prevents fat particles from re-aggregating and thus achieves an effect of stable emulsifying.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a walnut coffee milk and a preparation method thereof. Background technique [0002] As one of the three major beverages in the world, coffee contains beneficial ingredients such as kahweol, cafestol and chlorogenic acid in addition to its well-known refreshing and refreshing effects. Coffee bean alcohol and cafestol in coffee have anti-cancer and anti-inflammatory effects, and can also up-regulate anti-toxic biochemical processes in the liver to protect the body from aflatoxins and other carcinogens. The chlorogenic acid in coffee has been proven to promote glucose metabolism and improve insulin sensitivity, which can improve the utilization of blood sugar by muscles, thereby reducing the risk of people suffering from diabetes. [0003] Walnuts are rich in nutritional value, containing 18 kinds of amino acids, including 8 kinds of essential amino acids, and relatively high in arg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06A23F5/14
CPCA23C11/06A23F5/14
Inventor 夏君霞齐兵赵慧博张素娇王俊转吴彦兵张博
Owner HEBEI YANGYUAN ZHIHUI BEVERAGE
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