Formula of milk tea coffee solid beverage and preparation method of milk tea coffee solid beverage

A technology of coffee and instant coffee powder, which is applied in dairy products, tea spices, coffee extraction, etc., can solve the problems of shrinking market share of three-in-one coffee, failure to meet consumer demand, and difficult formula technology, and achieve low cost, low fat The effect of less content and simple process

Pending Publication Date: 2022-02-11
广西创泰食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main raw materials of traditional three-in-one coffee solid beverages are white sugar, non-dairy creamer and instant coffee powder. The high sugar and calories of white sugar, hydrogenated oil and trans fatty acid in non-dairy creamer are the market share of traditional three-in-one coffee. One of the main reasons for the shrinkage is that it cannot meet the consumer demand for higher quality coffee and a more satisfying coffee drinking experience due to the improvement of coffee awareness among Chinese people
Most of the low-calorie and low-fat coffee products currently on the market are ready-to-drink liquid coffee or meal replacement light food. There are still large market gaps and formulation technical problems for this kind of three-in-one coffee solid beverage

Method used

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  • Formula of milk tea coffee solid beverage and preparation method of milk tea coffee solid beverage
  • Formula of milk tea coffee solid beverage and preparation method of milk tea coffee solid beverage

Examples

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Effect test

Embodiment 1

[0028] A formula of milk tea coffee and a preparation method thereof, the specific scheme is as follows:

[0029] The composition of milk tea coffee: skim milk powder 35.8%, whole milk powder 23.1%, instant coffee powder 8%, instant black tea powder 2%, erythritol 31%, steviol glycoside 0.1%.

[0030] Preparation process: Weigh the appealing raw materials accordingly and place them in the V-shaped mixer in turn. Control the speed of the mixer to 25-35 rpm, and the mixing time is 30 minutes. Use a fully automatic packaging machine to divide the premix into Pack into 20g per portion to obtain milk tea coffee. This step is carried out under the environment that the temperature is 18-26° C. and the humidity is 45-65% RH.

Embodiment 2

[0032] A formula of milk tea coffee and a preparation method thereof, the specific scheme is as follows:

[0033] The composition of milk tea coffee: skim milk powder 33.4%, whole milk powder 23.4%, instant coffee powder 11%, instant black tea powder 1.36%, erythritol 30.7%, steviol glycoside 0.14%.

Embodiment 3

[0035] A formula of milk tea coffee and a preparation method thereof, the specific scheme is as follows:

[0036] The composition of milk tea coffee: skimmed milk powder 36.6%, whole milk powder 20.4%, instant coffee powder 9%, instant black tea powder 1.3%, erythritol 32.64%, steviol glycoside 0.06%

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Abstract

The invention discloses milk tea coffee, which is prepared from the following raw materials in parts by mass: 33.4 to 36.6 parts of skimmed milk powder, 20 to 23.4 parts of whole milk powder, 28.6 to 35 parts of erythritol, 8 to 11 parts of instant coffee powder, 1 to 2 parts of instant black tea powder and 0.06 to 0.14 part of stevioside. The dried skim milk powder, the whole milk powder, the instant coffee powder, the instant black tea powder, the erythritol and the stevioside are used as raw materials, the low-fat and high-protein dried skim milk powder replaces non-dairy creamer, and part of the whole milk powder is used for adjusting the whole taste plumpness of the product; the low-sweetness and zero-calorie erythritol is used for replacing white granulated sugar, and a small amount of stevioside is supplemented to enhance the sweetness, so that the coffee meets the quality requirements of modern consumers on light-food, low-calorie and low-fat products, and enriches the market categories of coffee.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a formula of milk tea coffee solid beverage and a preparation method thereof. Background technique [0002] With the continuous change of coffee consumption subjects, the migration, preferences, behaviors, and needs of the consumer groups are different from the past. They not only pursue convenience, but also require green health, and not only pursue the satisfaction of taste buds, but also require novelty and variety in form. The main raw materials of traditional three-in-one coffee solid beverages are white sugar, non-dairy creamer and instant coffee powder. The high sugar and calories of white sugar, hydrogenated oil and trans fatty acid in non-dairy creamer are the market share of traditional three-in-one coffee. One of the main reasons for the shrinkage is that it cannot meet the consumer demand for higher-quality coffee and a more satisfying coffee drinking experien...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23C9/16A23C9/156A23C9/152A23F5/40A23F3/16A23F3/22A23F3/40A23F3/30A23F3/06
CPCA23C9/16A23C9/156A23C9/152A23F5/40A23F3/166A23F3/22A23F3/405A23F3/30A23F3/06
Inventor黄校芳覃文盛梁雄
Owner广西创泰食品科技有限公司