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Nut type chewing coffee tablet and preparation method thereof

A technology of coffee flakes and coffee powder, which is applied in the processing of roasted coffee, etc., can solve the problems of wasting time, alkaloid damage, etc., and achieve the effects of being rich in protein, enhancing damage, and promoting digestion

Pending Publication Date: 2021-11-09
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The pace of society is getting faster and faster, and coffee is loved by more and more people. It can increase people's excitability, but it tastes bitter, and it takes time to brew and drink. If you drink it for a long time, the alkaloids in coffee are easy to cause harm to the body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of mellow original flavor nut type chewing coffee tablet, its raw material comprises by weight:

[0034] Coffee powder (particle size less than 50 microns) 120 parts, nut powder 35 parts, skim milk powder 15 parts, erythritol 15 parts, white sugar 10 parts, inulin 3 parts, magnesium stearate 1 part.

[0035] The present invention also provides a preparation method of nut-shaped chewing coffee tablets, comprising the following steps:

[0036] (1) Acceptance: Select nuts, coffee powder, skimmed milk powder, white sugar, inulin, magnesium stearate and erythritol whose taste and smell meet the edible standards, and weigh each raw material according to the weight and proportion for later use ;

[0037] (2) pulverization: the raw material weighed in the step (1) is added in the pulverizer and evenly pulverized into powder;

[0038] (3) Sieving: the powder pulverized in step (2) is passed through a 1000 mesh sieve powder machine for subsequent use, ensuring that its p...

Embodiment 2

[0049] A kind of chewing coffee tablet of milk flavor glycol nut type, its raw material comprises by weight:

[0050] Coffee powder (particle size less than 50 microns) 100 parts, nut powder 35 parts, skim milk powder 15 parts, erythritol 15 parts, white sugar 10 parts, inulin 3 parts, magnesium stearate 1 part.

[0051] (1) Acceptance: Select nuts, coffee powder, skimmed milk powder, white sugar, inulin, magnesium stearate and erythritol whose taste and smell meet the edible standards, and weigh each raw material according to the weight and proportion for later use ;

[0052] (2) pulverization: the raw material weighed in the step (1) is added in the pulverizer and evenly pulverized into powder;

[0053] (3) Sieving: the powder pulverized in step (2) is passed through a 1000 mesh sieve powder machine for subsequent use, ensuring that its particle size is less than 1.3 microns;

[0054] (4) Stirring: the powder sieved in step (3) is added in the mixer reactor, the rotating s...

Embodiment 3

[0064] An espresso-rich bitter nut type chewing coffee tablet, the raw materials of which include by weight:

[0065] 120 parts of coffee powder (particle size less than 50 microns), 35 parts of nut powder, 15 parts of skimmed milk powder, 15 parts of erythritol, 15 parts of white sugar, 3 parts of inulin, and 1 part of magnesium stearate.

[0066] (1) Acceptance: Select nuts, coffee powder, skimmed milk powder, white sugar, inulin, magnesium stearate and erythritol whose taste and smell meet the edible standards, and weigh each raw material according to the weight and proportion for later use ;

[0067] (2) pulverization: the raw material weighed in the step (1) is added in the pulverizer and evenly pulverized into powder;

[0068] (3) Sieving: the powder pulverized in step (2) is passed through a 1000 mesh sieve powder machine for subsequent use, ensuring that its particle size is less than 1.3 microns;

[0069] (4) Stirring: the powder sieved in step (3) is added in the m...

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Abstract

The invention relates to a nut type chewing coffee tablet and a preparation method thereof. The nut type chewing coffee tablet comprises the following raw materials in parts by weight: 100-120 parts of coffee powder (the particle size is less than 50 microns), 30-50 parts of nut powder, 15-30 parts of skimmed milk powder, 15 parts of erythritol, 10-15 parts of white granulated sugar, 3-5 parts of inulin and 1-2 parts of magnesium stearate or microcrystalline cellulose. The preparation method comprises the following steps: (1) acceptance check, (2) crushing, (3) sieving, (4) stirring, (5) tabletting, (6) baking, (7) cooling, (8) film spraying, (9) drying, (10) cooling and (11) packaging. According to the invention, the raw materials such as the high-quality coffee powder, multiple crushed nuts, the inulin, the erythritol and water-soluble chitosan are adopted, so that the nutrition of the product is ensured, and the taste of the product is enriched; and the inulin is added for functional blending, so that the coffee tablet is healthier and more nutritional. The coffee tablet is a chewing tablet which can be directly eaten, retains the tastes of coffee and nuts, can be eaten more conveniently, retains tradition and is innovated.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a nut-shaped chewable coffee tablet and a preparation method thereof. Background technique [0002] The pace of society is getting faster and faster, and coffee is loved by more and more people. It can increase people's excitability, but it tastes bitter, and it takes time to brew and drink. If you drink it for a long time, the alkaloids in coffee are easy to cause harm to the body. . Therefore, in order to solve the above problems, the present invention changes the traditional way that coffee can only be drunk by brewing, and makes coffee into chewable tablets that can be directly eaten to improve its convenience; on this basis, by adding nuts, Inulin and erythritol add nutrition, flavor and mouthfeel. Nuts are rich in nutrients, high in protein, oil, minerals, and vitamins. Utilize them to lower blood sugar levels, promote digestion, improve defecation function, impr...

Claims

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Application Information

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IPC IPC(8): A23F5/14
CPCA23F5/14
Inventor 许雅茹刘晓可陈莎男顾诗敏姜梅
Owner NANJING AGRICULTURAL UNIVERSITY
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