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Oat latte coffee and preparation method thereof

A technology of oat and coffee, which is applied in coffee extraction, function of food ingredients, food processing, etc. It can solve the problems of high cost and low enzymatic hydrolysis efficiency of oat powder, and achieve the effects of poor solubility, delicate taste and easy aging

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

[0005] The purpose of the present invention is to overcome one of the technical problems existing in the prior art, and to provide an oatmeal latte coffee and its preparation method, using oatmeal with high protein content and good grain flavor as a natural and healthy milk base instead of non-dairy creamer It is used to prepare three-in-one coffee, fill the gap in the market, enrich the coffee market category, solve the technical problems in the formulation of plant-based solid beverages in terms of taste and smell, and the problems of low enzymatic hydrolysis efficiency and high cost of oat powder during the preparation process

Method used

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  • Oat latte coffee and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040]An oat latte coffee is composed of the following raw materials in mass percentage: 50.0% of oat flour, 12.0% of sunflower oil powder, 15.0% of maltodextrin, 10.0% of erythritol, and the rest is instant coffee powder. Pass each raw material through a 100-mesh sieve, then put them into a blender one by one, mix for 60 minutes at 20 rpm, and pack separately to obtain oatmeal latte coffee. During the above preparation process, the temperature of the working environment is controlled to be 23±1° C., and the relative humidity is 45%.

[0041] The above-mentioned oat flour is enzymolysis oat flour, which is obtained in the following way:

[0042] (1) Pretreatment: Select mature and pest-free seasonal oats as raw materials, and wash them with water to remove impurities such as dead leaves and defective oat grains.

[0043] (2) Cooking: add 95°C hot water twice the mass of oats, and 0.1% compound phosphate of the oats mass, heat the oats under stirring conditions, continue heati...

Embodiment 2

[0050] An oat latte coffee is composed of the following raw materials in mass percentage: 45.0% of oat flour, 15.0% of sunflower oil powder, 18.0% of maltodextrin, 12.0% of erythritol, and the rest is instant coffee powder. Pass each raw material through a 100-mesh sieve, then put them into a blender one by one, mix for 50 minutes at 30 rpm, and pack separately to obtain oatmeal 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 65%.

[0051] The above-mentioned oat flour is enzymolysis oat flour, which is obtained in the following way:

[0052] (1) Pretreatment: Select mature and pest-free seasonal oats as raw materials, and wash them with water to remove impurities such as dead leaves and defective oat grains.

[0053] (2) Cooking: add 95°C hot water with 3 times the mass of oats, and 0.2% compound phosphate of oats, heat the oats under stirring conditions, continue heatin...

Embodiment 3

[0060] An oat latte coffee is composed of the following raw materials in mass percentage: 40.0% of oat flour, 20.0% of sunflower oil powder, 19.0% of maltodextrin, 18.0% of erythritol, and the rest is instant coffee powder. Pass each raw material through a 150-mesh sieve, put it into a mixer, mix it at 40rpm for 40 minutes, and pack it separately to get it. During the mixing process, the working environment temperature is controlled at 22±1°C and the relative humidity is 45%.

[0061] The above-mentioned oat flour is enzymolysis oat flour, which is obtained in the following way:

[0062] (1) Pretreatment: Select mature and pest-free seasonal oats as raw materials, and wash them with water to remove impurities such as dead leaves and defective oat grains.

[0063] (2) Cooking: add 90°C hot water with 4 times the mass of oats, and 0.3% compound phosphate of oats, heat the oats under stirring conditions, continue heating and stirring for at least 30 minutes after boiling, so that...

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Abstract

The invention discloses oat latte coffee. The oat latte coffee is prepared from enzymolysis oat flour, sunflower seed oil powder, maltodextrin, erythritol and instant coffee powder. According to the three-in-one coffee, the enzymolysis oat powder is used as a milk base of the three-in-one coffee, traditional non-dairy creamer is completely replaced, and oat has the highest content of water-soluble dietary fibers in all grains and contains rich B vitamins and minerals, so that the three-in-one coffee is a green food which is nutritional and healthy. The oat latte coffee disclosed by the invention is pure and healthy in components, full in mouth feel, free from obvious rough granular sensation and light in oat fragrance. The product is novel in form and conforms to the prey psychology of young consumers. Moreover, equipment and a process for producing the oat latte are simple, the cost is low, and the oat latte is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of solid beverages in food processing, in particular to an oat latte coffee and a preparation method thereof. Background technique [0002] In recent years, coffee consumption patterns have continued to change, and Chinese people's awareness of coffee quality has continued to increase. Traditional instant 3-in-1 coffee cannot meet consumer demand. According to online sales data, instant specialty coffee has become the top-selling single product in the coffee category, and more people are beginning to pay attention to the bean type, craftsmanship and flavor of coffee, and pursue a higher-quality coffee experience. While pursuing high quality, greenness and health are also the focus of consumers. Finding natural and healthy milk bases to replace non-dairy creamer is an inevitable direction for the development of three-in-one coffee in the future, and plant milk bases are the first choice. Many domestic food g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40A23L7/104A23L5/10A23L5/00A23L7/10A23L5/20
CPCA23F5/40A23L7/107A23L5/13A23L5/19A23L5/51A23L5/00A23L7/198A23L5/20A23V2002/00A23V2200/124A23V2300/10A23V2300/50
Inventor 梁雄黄校芳覃文盛
Owner 广西创泰食品科技有限公司
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