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Brown sugar and ginger latte coffee and preparation method thereof

A technology of brown sugar and coffee, which is applied in the field of brown sugar ginger latte coffee and its preparation, can solve the problems of difficult consumer experience of latte coffee, and achieve the effects of novel taste matching, enhanced metabolism, and full taste

Pending Publication Date: 2021-12-28
广西摩氏食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since brown sugar, coffee powder, and ginger powder are mixed and brewed, it takes different time to release the aroma, so the latte coffee obtained by simply mixing them is difficult to bring consumers a better experience

Method used

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  • Brown sugar and ginger latte coffee and preparation method thereof
  • Brown sugar and ginger latte coffee and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of black sugar ginger latte coffee, is made up of the raw material of following mass percentage:

[0040] Brown sugar powder 1.0%, instant ginger powder 0.1%, maltodextrin 1.0%, erythritol 30.0%, instant coffee powder 10.0%, and the rest is non-dairy creamer.

[0041] Pass each raw material through a 100-mesh sieve, then put them into a blender one by one, mix for 30 minutes at 35 rpm, and pack separately to obtain brown sugar ginger latte coffee. During the above preparation process, the temperature of the working environment is controlled to be 25±1° C., and the relative humidity is 50%.

Embodiment 2

[0043] A kind of black sugar ginger latte coffee, is made up of the raw material of following mass percentage:

[0044] Brown sugar powder 2.0%, instant ginger powder 0.5%, maltodextrin 3.0%, erythritol 20.0%, instant coffee powder 7.0%, and the rest is non-dairy creamer.

[0045] Pass each raw material through a 150-mesh sieve, then put them into a blender one by one, mix for 40 minutes at 25 rpm, and pack separately to obtain brown sugar ginger latte coffee. During the above preparation process, the temperature of the working environment is controlled to be 22±1° C., and the relative humidity is 45%.

Embodiment 3

[0047] A brown sugar ginger latte coffee, which is composed of the following raw materials in mass percentage: 8.0% brown sugar block, 3.0% instant ginger powder, 7.0% maltodextrin, 18.0% erythritol, 8.0% instant coffee powder, and the rest is non-dairy cream end. Its preparation method is:

[0048] (1) Heat the brown sugar block until it is just melted to obtain a brown sugar liquid, cool it to a temperature of 80°C under stirring conditions and the brown sugar block is still in a molten state, put the instant coffee powder in the brown sugar liquid, stir well and pass it into food grade Nitrogen, every 1000mL brown sugar liquid feeds 200mL nitrogen, naturally cools until the brown sugar in the mixture solidifies, and obtains the brown sugar mixture;

[0049] (2) Pulverize the brown sugar mixture in step (1) and pass it through a 50-mesh sieve. After the oversize is crushed, continue to sieve, combine all the undersize, put it into a mixer with other raw materials, and mix f...

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Abstract

The invention discloses brown sugar and ginger latte coffee, which is prepared from instant coffee powder, non-dairy creamer, erythritol, brown sugar, ginger powder and maltodextrin. The invention also provides a plurality of preparation methods of the brown sugar and ginger latte coffee. The brown sugar and ginger latte coffee prepared by the method disclosed by the invention has strong brown sugar scorch aroma flavor and coffee aroma, has the taste of brown sugar scorch aroma, coffee aroma and light spicy aroma of ginger, is rich in aroma hierarchy, is endowed with multi-layer aromatic smooth mouth feel, and conforms to the prey psychology of young consumers. Equipment for producing the brown sugar and ginger latte coffee in the invention is simple in process, low in cost and suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of solid beverages in food processing, in particular to a brown sugar ginger latte coffee and a preparation method thereof. Background technique [0002] Coffee, cocoa, and tea are known as the three major beverages in the world, and instant coffee is the first type of coffee that Chinese consumers come into contact with. Because of its convenience and economy, it occupies a large share of the Chinese coffee market. However, there are few types of instant coffee in the market at present. At the same time, due to the improvement of coffee consumption awareness of Chinese people, they are committed to pursuing higher-quality coffee and a more satisfying coffee drinking experience, such as freshly brewed coffee from cafes; and coffee consumption groups. Young people and personalization directly affect the explosive growth of portable coffee categories such as capsules, filters, and coffee liquids. Newly package...

Claims

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Application Information

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IPC IPC(8): A23F5/40A23F5/46
CPCA23F5/40A23F5/465
Inventor 黄校芳覃文盛梁雄
Owner 广西摩氏食品科技有限公司
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