Preparation method of zero-sugar low-fat Xinhui pericarpium citri reticulatae latte coffee beverage

Abstract

The invention discloses a preparation method of a zero-sugar low-fat Xinhui dried orange peel latte coffee beverage, through organic combination of low-temperature vacuum emulsification and superfine high-shear homogeneous emulsification, the obtained Xinhui dried orange peel latte coffee beverage can be stable in texture, and the shelf life can reach 18 months on the premise of not adding preservatives. The Xinhui pericarpium citri reticulatae coffee beverage which is fine and smooth in taste and good in flowability can be obtained under the condition that an emulsifying agent and a thickening agent are not added, and the Xinhui pericarpium citri reticulatae coffee beverage is full of the unique taste, flavor and flavor of Xinhui pericarpium citri reticulatae without adding edible essence. The method effectively overcomes the problems of unstable product quality, short shelf life, poor taste, loss of nutritional ingredients and the like caused by high-temperature steam heating, shearing and emulsifying.

Description

Technical Field

[0001] The invention relates to the technical field of food and beverages, and in particular to a preparation method of a zero-sugar and low-fat Xinhui tangerine peel latte coffee beverage. Background Art

[0002] Xinhui dried tangerine peel, a food and medicine, has unique aromatic substances and volatile oils (essential oils), flavonoids, limonoids, alkaloids, polysaccharides, trace elements, carotenoids, vitamin B1, vitamin C, protein, pectin, and dietary fiber. These substances can provide the human body with necessary nutrients. For example, the volatile oil contained in Xinhui dried tangerine peel has a mild stimulating effect on the gastrointestinal tract, which can promote the secretion of digestive juices, eliminate gas accumulation in the intestines, and play the role of aromatic stomach and expelling wind. Flavonoids have the effect of regulating human functions and preventing cardiovascular and cerebrovascular diseases. Limonoids have multiple effects such as anti-tumor, anti-viral, analgesic, anti-inflammatory, and hypnotic. Pectin and dietary fiber have good effects on regulating the stomach, protecting the skin, delaying aging, and improving cardiovascular and cerebrovascular diseases.

[0003] As the pace of life in modern society continues to accelerate and the pressure of work, life and study is high, consumers are becoming more and more aware of the therapeutic effects of coffee. The main reasons are as follows:

[0004] 1. Refresh the mind: Coffee contains caffeine, which is harmless to the body. Caffeine can stimulate the cerebral cortex, promote vasodilation, improve metabolism, and reduce muscle fatigue, thus refreshing the mind.

[0005] 2. Promote metabolism: Coffee can stimulate the central nervous system and speed up the body's metabolism, thereby achieving a certain weight loss effect.

[0006] 3. Aid bowel movements: Coffee can stimulate bowel movements for many people. When bowel movements are occasionally difficult, drinking a cup of strong coffee can have a laxative effect.

[0007] 4. Diuretic: Coffee can promote the excretion of water in the body, thus achieving a diuretic effect.

[0008] 5. Aid digestion: Drinking coffee after a meal is good for the stomach, especially after eating greasy food, such as meat or seafood. Drinking a cup of coffee can help remove greasiness and aid digestion. Therefore, people with poor stomachs can drink a little coffee to help relieve their stomach discomfort, but they must drink it in moderation.

[0009] As competition in the global coffee market intensifies, coffee market participants have begun to explore the market demand for industry category segmentation, creating "new, unique, and special" products, new demands, and new scene trends. Coffee companies are also constantly deepening their brands, products, technologies, and markets to improve commercialization and brand value. At present, there is still a lack of coffee products that can be effectively combined with Xinhui dried tangerine peel. In addition, most existing beverage products use steam high-temperature heating and shear emulsification, and the resulting beverage products have problems such as unstable quality, short shelf life, poor taste, and loss of nutrients. Summary of the invention

[0010] In view of the deficiencies in the prior art, the present invention aims to provide a method for preparing a zero-sugar and low-fat Xinhui tangerine peel latte coffee beverage.

[0011] In order to achieve the above object, the present invention adopts the following technical solution:

[0012] A method for preparing a zero-sugar, low-fat Xinhui tangerine peel latte coffee beverage comprises the following steps:

[0013] S1, Xinhui dried orange peel extract and coffee powder are put into low-temperature emulsification equipment, and pure water is pumped into, and low-temperature vacuum emulsification is carried out under the conditions of water temperature 35 ℃-40 ℃ and vacuum degree 0.25PMa-0.35PMa, and the low-temperature vacuum emulsification time is 10min-15min. Sampling and observation, the sample reaches a clear and transparent state, which is the low-temperature vacuum emulsification embedding end point;

[0014] S2, the liquid material obtained after the vacuum emulsification in step S1 is pumped into an ultrafine shear homogenizing emulsifier, and ultrafine shear homogenizing emulsification is performed at a temperature of 35°C-40°C for 10min-15min, and a sample is taken into a cup. If the sample has a delicate and smooth taste, and the liquid has good fluidity and does not hang on the cup wall, it is the end point of ultrafine shearing homogenizing emulsification embedding, and a Xinhui tangerine peel coffee mixture is obtained at this time;

[0015] S3, sending the Xinhui tangerine peel coffee mixture obtained in step S2 into an emulsifier, and emulsifying it again for 10min-15min under the conditions of water temperature of 35°C-40°C and vacuum degree of 0.25PMa-0.35PMa to obtain an emulsified Xinhui tangerine peel coffee mixture;

[0016] S4. Mix the emulsified Xinhui tangerine peel coffee mixture obtained in step S3 with auxiliary materials to produce a zero-sugar and low-fat Xinhui tangerine peel latte coffee beverage product, wherein the auxiliary materials include skimmed milk powder.

[0017] Furthermore, in step S4, the auxiliary material also includes steviol glycoside.

[0018] Furthermore, in step S4, the auxiliary material also includes inulin.

[0019] The present invention also provides a zero-sugar and low-fat Xinhui tangerine peel coffee beverage product prepared by the preparation method.

[0020] The beneficial effects of the present invention are as follows: the present invention organically combines low-temperature vacuum emulsification and ultrafine high shear homogenization emulsification, so that the texture of the obtained Xinhui tangerine peel latte coffee beverage can be stable, and the shelf life can reach 18 months without adding preservatives, and the Xinhui tangerine peel coffee beverage with delicate taste, smoothness and good fluidity can be obtained without adding emulsifiers and thickeners, and the Xinhui tangerine peel unique flavor, aroma and taste are full without adding edible flavors. The present invention effectively overcomes the problems of unstable product quality, short shelf life, poor taste, loss of nutrients, etc. caused by high-temperature steam heating shear emulsification. DETAILED DESCRIPTION

[0021] The present invention will be further described below. It should be noted that this embodiment is based on the technical solution and provides a detailed implementation method and a specific operation process, but the protection scope of the present invention is not limited to this embodiment.

[0022] Example 1

[0023] This embodiment provides a method for preparing a zero-sugar, low-fat Xinhui tangerine peel latte coffee beverage, comprising the following steps:

[0024] S1. Put Xinhui dried tangerine peel extract and ground coffee powder into a 2t / h low-temperature emulsification equipment, pump RO secondary pure water into the low-temperature emulsification equipment using a sanitary centrifugal pump, and perform low-temperature vacuum emulsification for 10 minutes under the conditions of water temperature 40°C and vacuum degree 0.25PMa. Take 50mL of sample for observation. The sample reaches a clear and transparent state, which is the end point of low-temperature vacuum emulsification embedding;

[0025] S2, the liquid material obtained after the low-temperature vacuum emulsification in step S1 is pumped into an ultrafine shear homogenizing emulsifier with a sanitary centrifugal pump, and ultrafine shear homogenizing emulsification is performed at a temperature of 40°C for 10 minutes, and 50mL of sample is taken into a glass beaker, and the sample is directly evaluated for its fine and smooth taste, and the liquid has good fluidity and does not hang on the cup wall, which is the end point of ultrafine shearing homogenizing emulsification embedding, and the Xinhui tangerine peel coffee mixture is obtained at this time;

[0026] S3, sending the Xinhui tangerine peel coffee mixture obtained in step S2 into an emulsifier with a sanitary centrifugal pump, and emulsifying again for 10 minutes under the conditions of a water temperature of 40° C. and a vacuum degree of 0.25PMa to obtain an emulsified Xinhui tangerine peel coffee mixture;

[0027] S4, the emulsified Xinhui tangerine peel coffee mixed solution obtained in step S3 is mixed with auxiliary materials, wherein the auxiliary materials include skim milk powder and steviol glycosides. After the Xinhui tangerine peel coffee mixed solution is mixed with auxiliary materials, it is added into a modulation tank through a food-grade centrifugal pump, and then RO secondary pure water is added to be fixed to 1000L, the agitator is turned on, the stirring time is 10min, the central temperature of the modulation tank is controlled at 45°C, and then pumped into a 1000L temporary storage tank through a sanitary centrifugal pump, and then high-pressure homogenization is carried out under the conditions of a temperature of 55°C and a working pressure of 20PMa, and then an instant sterilization (UHT) system is used at a temperature of 135°C for a sterilization time of 30s, and finally aseptic cold filling process is used for filling, and the filling temperature is 18°C, 400 bottles / min, to obtain a zero-sugar and low-fat Xinhui tangerine peel latte coffee beverage product.

[0028] In this embodiment, the amount of each raw material and auxiliary material is calculated by weight as follows: 70 parts of purified water, 3 parts of skimmed milk powder, 2 parts of ground coffee powder, 0.1 parts of Xinhui tangerine peel extract, and 0.001 parts of stevioside.

[0029] Example 2

[0030] The present embodiment provides a method for preparing a zero-sugar, low-fat Xinhui tangerine peel latte coffee beverage, and the method flow is basically the same as that of Example 1, with the main differences being that: in step S1, instant coffee powder is used instead of ground coffee powder; in step S1, the conditions for low-temperature vacuum emulsification are a water temperature of 35°C, a vacuum degree of 0.35PMa, and a low-temperature vacuum emulsification time of 15min; in step S2, the ultrafine shear homogenization emulsification temperature is 35°C, and the time is 15min; in step S3, the emulsification conditions are a water temperature of 35°C, a vacuum degree of 0.35PMa, and an emulsification time of 15min; in step S4, the central temperature of the modulation tank is controlled at 50°C, the temperature of the high-pressure homogenization is 60°C, the working pressure is 25PMa, and the sterilization temperature is 138°C; in step S4, the auxiliary materials also include inulin.

[0031] In this embodiment, the amount of each raw material and auxiliary material is calculated by weight as follows: 80 parts of purified water, 8 parts of skimmed milk powder, 3 parts of instant coffee powder, 3.0 parts of Xinhui tangerine peel extract, 0.05 parts of stevioside, and 0.3 parts of inulin.

[0032] For those skilled in the art, various corresponding changes and modifications can be made according to the above technical solutions and concepts, and all of these changes and modifications should be included in the protection scope of the claims of the present invention.

Claims

1. A method for preparing a zero-sugar, low-fat Xinhui tangerine peel latte coffee beverage, characterized in that: The steps include: S1, Xinhui dried orange peel extract and coffee powder are put into low-temperature emulsification equipment, and pure water is pumped into, and low-temperature vacuum emulsification is carried out under the conditions of water temperature 35 ℃-40 ℃ and vacuum degree 0.25PMa-0.35PMa, and the low-temperature vacuum emulsification time is 10min-15min. Sampling and observation, the sample reaches a clear and transparent state, which is the low-temperature vacuum emulsification embedding end point; S2, pumping the liquid obtained after the low-temperature vacuum emulsification in step S1 into an ultrafine shear homogenizing emulsifier, ultrafine shear homogenizing emulsification at a temperature of 35°C-40°C for 10min-15min, sampling into a cup, the sample tastes fine and smooth, and the liquid has good fluidity and does not hang on the cup wall, which is the end point of ultrafine shearing homogenizing emulsification embedding, and the Xinhui tangerine peel coffee mixture is obtained at this time; S3, sending the Xinhui tangerine peel coffee mixture obtained in step S2 into an emulsifier, and emulsifying it again for 10min-15min under the conditions of water temperature of 35°C-40°C and vacuum degree of 0.25PMa-0.35PMa to obtain an emulsified Xinhui tangerine peel coffee mixture; S4. Mix the emulsified Xinhui tangerine peel coffee mixture obtained in step S3 with auxiliary materials to produce a zero-sugar and low-fat Xinhui tangerine peel latte coffee beverage product, wherein the auxiliary materials include skimmed milk powder.

2. The preparation method according to claim 1, characterized in that: In step S4, the auxiliary material further includes steviol glycoside.

3. The preparation method according to claim 1, characterized in that: In step S4, the auxiliary material further includes inulin.

4. A zero-sugar, low-fat Xinhui tangerine peel latte coffee beverage product prepared by any preparation method of claims 1-3.