Agilawood coffee mate and preparation method thereof

Abstract

The invention provides an agilawood coffee mate and a preparation method thereof. The agilawood coffee mate comprises the following components: 10-25% of an agilawood grease composition, 0.4-0.6% of an emulsifier, 1-3% of sodium caseinate, 5-15% of sugar alcohol and the balance of an agilawood wall material solution, the agilawood grease composition comprises agilawood volatile oil and medium-chain triglyceride. The agilawood wall material solution comprises a whey protein solution and an agilawood water extraction concentrated solution; the emulsifier comprises glycerin monostearate and / or diacetyl tartaric acid ester of mono (di) glycerides. The agilawood coffee mate prepared by the preparation method disclosed by the invention is fine and delicious in mouth feel, harmonious and smooth in taste, pleasant and free from rough feeling, has the flavor of agilawood and coffee fragrance, harmonious and fused in fragrance, glossy in appearance, uniform in fluid, silky in texture, good in sensory evaluation and good in solubility, and can improve the brewing property in the early stage and increase the drinking pleasure.

Description

Technical Field

[0001] The invention relates to the technical field of food ingredients, in particular to an agarwood coffee companion and a preparation method thereof. Background Art

[0002] The main ingredient of "coffee companion" (commonly known as "creamer") is non-dairy creamer, which has been widely used in beverages such as coffee, milk tea, and milk powder to improve the taste and smoothness of the beverage. Non-dairy creamer is mainly made of ingredients such as oils, emulsifiers, and stabilizers, among which oils are an important component, which not only provides a delicate and smooth appearance, but also gives the beverage a smooth and mellow taste. Vegetable oils are usually used to prepare coffee companions, but the properties of vegetable oils are unstable. Currently, hydrogenated vegetable oils are more used to improve their stability. For the pursuit of different tastes and the development trend of new products, coffee companions with different flavors can improve certain competitiveness. At the same time, for the health needs pursued by consumers, the use of hydrogenated vegetable oils should be reduced. Therefore, the research on oil compositions has become a current hot spot. However, there are few reports on the research of coffee companions with agarwood flavor on the market. The development of coffee companions with agarwood flavor can meet the pursuit of a rich variety. Summary of the invention

[0003] In view of this, the object of the present invention is to propose an agarwood-flavored coffee companion and a preparation method thereof, to provide a coffee companion with an agarwood flavor, and to improve the brewing properties of coffee.

[0004] The technical solution of the present invention is achieved in this way:

[0005] In one aspect, the present invention provides an agarwood coffee companion, which comprises the following components by weight percentage: 10% to 25% of an agarwood oil composition, 0.4% to 0.6% of an emulsifier, 5% to 15% of a sugar alcohol, and the remainder of an agarwood wall material solution;

[0006] The agarwood oil composition comprises agarwood volatile oil and medium-chain triglycerides;

[0007] The agarwood wall material solution includes whey protein solution and agarwood water extract concentrate;

[0008] The emulsifier includes glyceryl monostearate and / or diacetyl tartaric acid mono- and diglycerides.

[0009] A further solution is to include the following components by weight percentage: 12% to 16% agarwood oil composition, 0.4% to 0.6% emulsifier, 10% to 15% sugar alcohol and the remainder agarwood wall material solution.

[0010] A further solution is that the mass ratio of the agarwood volatile oil to the medium-chain triglyceride is 1:2-4; the mass ratio of the whey protein solution to the agarwood extract concentrate is 2-4:1; and the mass concentration of the whey protein solution is 5-8%.

[0011] In a further embodiment, the whey protein solution further comprises a thickener, wherein the thickener comprises gelatin and / or gellan gum, and the mass ratio of the thickener to the whey protein powder is 3-5:1-2.

[0012] A further solution is that the preparation method of the agarwood volatile oil comprises: taking agarwood branches and trunks, drying them, passing them through a 70-90 mesh sieve, adding 10-20 times the weight of water for soaking, and steam distilling at 0.1-0.3 MPa for 2-6 hours to obtain agarwood volatile oil;

[0013] The preparation method of the agarwood water extract concentrate comprises: taking agarwood leaves, adding 40 to 60 times the weight of water to perform water extraction for 2 to 4 times, filtering, collecting and concentrating the filtrate to obtain the agarwood water extract concentrate.

[0014] In another aspect, the present invention provides a method for preparing agarwood coffee companion, comprising the following steps:

[0015] (1) Take agarwood leaves, add 40 to 60 times the weight of water to perform water extraction 2 to 4 times, filter, collect and concentrate the filtrate to obtain agarwood water extract concentrate;

[0016] (2) taking agarwood branches, drying them, passing them through a 70-90 mesh sieve, adding 10-20 times the weight of water for soaking, and steam distilling them at 0.1-0.3 MPa for 2-6 hours to obtain agarwood volatile oil and distilled water solution respectively;

[0017] (3) taking whey protein powder and thickener in a mass ratio of 3 to 5:1 to 2, adding 80 to 90° C. water while stirring, stirring to prepare a protein solution with a mass concentration of 5 to 8%, adding agarwood concentrate and mixing to obtain an agarwood wall material solution;

[0018] (4) taking an agarwood oil composition, adding an emulsifier, sodium caseinate and a distilled water solution, and dispersing to obtain an oil body;

[0019] (5) The oil body, the agarwood wall material solution and the sugar alcohol are mixed, sheared and spray-dried to obtain the agarwood coffee companion.

[0020] A further solution is that in step (3), the stirring rate is 3000-5000 rpm; and the mass ratio of the protein solution to the agarwood concentrate is 3-4:1.

[0021] A further solution is that after the protein solution and the agarwood concentrate are mixed, the mixture is kept warm and allowed to stand for 1 to 3 hours at 80 to 90°C to obtain an agarwood wall material solution, and a thickener is added and the mixture is kept warm and allowed to stand to improve the swelling property.

[0022] A further solution is that in step (4), the mass ratio of the distilled water solution to the agarwood oil composition is 1-2:1-2, the temperature of the distilled water solution is 50-60°C; the dispersion rate is 5000-7000 rpm, and the time is 5-15 min.

[0023] A further solution is that in step (5), the shearing rate is 8000-12000 rpm and the time is 10-30 s.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The present invention uses distilled agarwood volatile oil and medium-chain triglyceride as the inner core material, firstly uses monostearate glyceryl and / or diacetyl tartaric acid mono- and diglycerides as emulsifiers, agarwood distilled water solution and the inner core material to form an oil body dispersion system, and then uses whey protein and water-extracted agarwood concentrate as wall material solutions, and forms a uniform microcapsule powder containing agarwood oil after shearing and drying. The microcapsule powder is used as a black coffee seasoning. After sensory evaluation, the taste is delicate and delicious, the taste is coordinated, lubricated, pleasant, and without roughness. The flavor is agarwood, coffee fragrance, and the aroma is harmoniously integrated. The appearance is glossy, presents a uniform fluid and has a silky texture. The taste, appearance and texture of the agarwood coffee companion prepared by the present invention are similar to those of the commercially available coffee companion except that the commercially available coffee companion has no agarwood fragrance, and the sensory evaluation is good, the solubility is good, the early dispersibility can be improved, and the drinking pleasure is increased. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a graph showing the solution stability index of the agarwood coffee companion prepared in the examples and comparative examples added to a black coffee solution. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0028] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0029] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0030] Example 1

[0031] Formula (weight percentage): 15% agarwood oil composition, 71.6% agarwood wall material solution, 0.4% emulsifier, 1% sodium caseinate, and 12% sugar alcohol.

[0032] The preparation steps are as follows:

[0033] Weigh agarwood leaves, add 50 times the weight of boiled pure water to soak the agarwood leaves, repeat the soaking 3 times, filter after cooling, collect the filtrate, and perform rotary evaporation to a paste-like liquid to obtain an agarwood concentrate.

[0034] Take agarwood branches, dry and grind them through an 80-mesh sieve, add 12 times the weight of water and soak them for 6 hours, then perform steam distillation, extract with steam at a steam pressure of 0.1-0.3MPa for 2 hours, and collect the agarwood volatile oil and distilled water solution respectively.

[0035] Take whey protein powder and gelatin in a mass ratio of 3:1, add 90°C water while stirring at 4000rpm, stir for 1 hour to make a protein solution with a mass concentration of 6%, mix the protein solution and agarwood concentrate in a mass ratio of 3:1, keep it at 90°C for 2 hours, and obtain an agarwood wall material solution.

[0036] Take agarwood volatile oil and medium-chain triglyceride (agarwood oil composition) in a mass ratio of 1:2, stir and mix, add 0.2% (w / w) monostearate glyceryl, 0.2% (w / w) diacetyl tartaric acid mono- and diglycerides, sodium caseinate and 1 times the weight of the material at 50°C distilled water solution, continue stirring and mixing, and then disperse at 6000rpm for 10 minutes to obtain a uniform oil body.

[0037] The oil body, agarwood wall material solution and sugar alcohol are mixed, sheared at 10000rpm for 20s, and then spray-dried to obtain microcapsule powder containing agarwood oil, which can be used as black coffee seasoning, i.e. agarwood coffee companion.

[0038] Example 2

[0039] Formula (weight percentage): 15% agarwood oil composition, 71.6% agarwood wall material solution, 0.4% emulsifier, 1% sodium caseinate, and 12% sugar alcohol.

[0040] The preparation steps are as follows:

[0041] Weigh agarwood leaves, add 50 times the weight of boiled pure water to soak the agarwood leaves, repeat the soaking 3 times, filter after cooling, collect the filtrate, and perform rotary evaporation to a paste-like liquid to obtain an agarwood concentrate.

[0042] Take agarwood branches, dry and grind them through an 80-mesh sieve, add 12 times the weight of water and soak them for 6 hours, then perform steam distillation, extract with steam at a steam pressure of 0.1-0.3MPa for 4 hours, and collect the agarwood volatile oil and distilled water solution respectively.

[0043] Take whey protein powder and gellan gum in a mass ratio of 3:1.5, add 90°C water while stirring at 4000rpm, stir for 1 hour to make a protein solution with a mass concentration of 8%, mix the protein solution and agarwood concentrate in a mass ratio of 3:1, keep it at 90°C for 2 hours, and obtain an agarwood wall material solution.

[0044] Take agarwood volatile oil and medium-chain triglyceride (agarwood oil composition) in a mass ratio of 1:2, stir and mix, add 0.4% (w / w) monostearate glyceryl, sodium caseinate and 1 times the weight of the material at 50°C distilled water, continue stirring and mixing, and then disperse at 8000rpm for 10 minutes to obtain a uniform oil body.

[0045] The oil body, agarwood wall material solution and sugar alcohol are mixed, sheared at 10000rpm for 20s, and then spray-dried to obtain microcapsule powder containing agarwood oil, which can be used as black coffee seasoning, i.e. agarwood coffee companion.

[0046] Example 3

[0047] Formula (weight percentage): 15% agarwood oil composition, 71.6% agarwood wall material solution, 0.4% emulsifier, 1% sodium caseinate, and 12% sugar alcohol.

[0048] The preparation steps are as follows:

[0049] Weigh agarwood leaves, add 50 times the weight of boiled pure water to soak the agarwood leaves, repeat the soaking 3 times, filter after cooling, collect the filtrate, and perform rotary evaporation to a paste-like liquid to obtain an agarwood concentrate.

[0050] Take agarwood branches, dry and grind them through an 80-mesh sieve, add 15 times the weight of water and soak them for 6 hours, then perform steam distillation, extract with steam at a steam pressure of 0.1-0.3MPa for 2 hours, and collect the agarwood volatile oil and distilled water solution respectively.

[0051] Take whey protein powder and gelatin in a mass ratio of 3:1, add 90°C water while stirring at 4000rpm, stir for 1 hour to make a protein solution with a mass concentration of 6%, mix the protein solution and agarwood concentrate in a mass ratio of 3:1, keep it at 90°C for 2 hours, and obtain an agarwood wall material solution.

[0052] Take agarwood volatile oil and medium-chain triglyceride (agarwood oil composition) in a mass ratio of 1:3, stir and mix, add 0.3% (w / w) monostearate glyceryl, 0.1% (w / w) diacetyl tartaric acid mono- and diglycerides, sodium caseinate and 1 times the weight of the material at 50°C distilled water solution, continue stirring and mixing, and then disperse at 6000rpm for 10 minutes to obtain a uniform oil body.

[0053] The oil body, agarwood wall material solution and sugar alcohol are mixed, sheared at 15000rpm for 15s, and then spray-dried to obtain microcapsule powder containing agarwood oil, which can be used as black coffee seasoning, i.e. agarwood coffee companion.

[0054] Example 4

[0055] Formula (weight percentage): agarwood oil composition 22%, agarwood wall material solution 63.6%, emulsifier 0.4%, sodium caseinate 2%, sugar alcohol 12%.

[0056] The preparation steps are as follows:

[0057] Weigh agarwood leaves, add 50 times the weight of boiled pure water to soak the agarwood leaves, repeat the soaking 3 times, filter after cooling, collect the filtrate, and perform rotary evaporation to a paste-like liquid to obtain an agarwood concentrate.

[0058] Take whey protein powder and gelatin in a mass ratio of 3:1, add 90°C water while stirring at 4000rpm, stir for 1 hour to make a protein solution with a mass concentration of 6%, mix the protein solution and agarwood concentrate in a mass ratio of 3:1, keep it at 90°C for 2 hours, and obtain an agarwood wall material solution.

[0059] Take agarwood concentrate and medium-chain triglycerides (agarwood oil composition) in a mass ratio of 5:2, stir and mix, add 0.2% (w / w) monostearate glyceryl, 0.2% (w / w) diacetyl tartaric acid mono- and diglycerides, sodium caseinate and 1 times the weight of the material in water, continue to stir and mix, and then disperse at 6000 rpm for 10 minutes to obtain a uniform oil body.

[0060] The oil body, agarwood wall material solution and sugar alcohol are mixed, sheared at 10000rpm for 20s, and then spray-dried to obtain microcapsule powder containing agarwood oil, which can be used as black coffee seasoning, i.e. agarwood coffee companion.

[0061] Example 5

[0062] An evaluation team consisting of 9 persons with sensory evaluation qualifications conducted sensory evaluations on the taste, flavor, appearance and texture of the agarwood coffee companions prepared in Examples 1 to 3. The sensory evaluation standards are shown in the following table.

[0063] Table 1 Sensory scoring standards for agarwood coffee companion

[0064]

[0065] The sensory evaluation results are shown in Table 2:

[0066] Table 2 Sensory evaluation results of agarwood coffee companion

[0067]

[0068] As can be seen from Table 2 above, the total sensory evaluation score of Examples 1 to 3 is 80 to 85 points. The present invention uses distilled agarwood volatile oil and medium-chain triglycerides as the core material, first using monostearate glyceryl and / or diacetyl tartaric acid mono- and diglycerides as emulsifiers, agarwood distilled water solution and the core material to form an oil dispersion system, and then using whey protein and water-extracted agarwood concentrate as wall material solutions. After shearing and drying, a uniform microcapsule powder containing agarwood oil is formed. The microcapsule powder is used as a black coffee seasoning. After sensory evaluation, the taste is delicate and delicious, the taste is coordinated, lubricated, pleasant, and rough. The flavor is agarwood, coffee aroma, and the aroma is coordinated and fused. The appearance is glossy, presents a uniform fluid and has a silky texture. The commercially available coffee companion has no agarwood flavor. The taste, appearance and texture of the agarwood coffee companion prepared by the present invention are similar to those of the commercially available coffee companion, and the sensory evaluation is good.

[0069] Comparative Example 1

[0070] The difference between this comparative example and Example 1 is that the wall material and the agarwood oil composition are different, as follows:

[0071] Formula (weight percentage): 15% agarwood oil composition, 71.6% agarwood wall material solution, 0.4% emulsifier, 1% sodium caseinate, and 12% sugar alcohol.

[0072] The preparation steps are as follows:

[0073] Weigh agarwood leaves, add 50 times the weight of boiled pure water to soak the agarwood leaves, repeat the soaking 3 times, filter after cooling, collect the filtrate, and perform rotary evaporation to a paste-like liquid to obtain an agarwood concentrate.

[0074] Take agarwood branches, dry and grind them through an 80-mesh sieve, add 12 times the weight of water and soak them for 6 hours, then perform steam distillation, extract with steam at a steam pressure of 0.1-0.3MPa for 2 hours, and collect the agarwood volatile oil and distilled water solution respectively.

[0075] Take maltodextrin and gelatin in a mass ratio of 3:1, add 90°C water while stirring at 4000rpm, stir for 1 hour to make a maltodextrin solution with a mass concentration of 6%, mix the maltodextrin solution and agarwood concentrate in a mass ratio of 3:1, keep it at 90°C for 2 hours, and obtain an agarwood wall material solution.

[0076] Take agarwood volatile oil, hydrogenated coconut oil and soybean oil (agarwood oil composition) in a mass ratio of 1:2:1, stir and mix, add 0.2% (w / w) monostearate glyceryl, 0.2% (w / w) diacetyl tartaric acid mono- and diglycerides, sodium caseinate and 1 times the weight of the material at 50°C distilled water solution, continue stirring and mixing, and then disperse at 6000rpm for 10 minutes to obtain a uniform oil body.

[0077] The oil body, agarwood wall material solution and sugar alcohol are mixed, sheared at 10000rpm for 20s, and then spray-dried to obtain microcapsule powder containing agarwood oil, which can be used as black coffee seasoning, i.e. agarwood coffee companion.

[0078] Comparative Example 2

[0079] The difference between this comparative example and Example 1 is that no grease body is prepared, and the details are as follows:

[0080] Formula (weight percentage): 15% agarwood oil composition, 71.6% agarwood wall material solution, 0.4% emulsifier, 1% sodium caseinate, and 12% sugar alcohol.

[0081] The preparation steps are as follows:

[0082] Weigh agarwood leaves, add 50 times the weight of boiled pure water to soak the agarwood leaves, repeat the soaking 3 times, filter after cooling, collect the filtrate, and perform rotary evaporation to a paste-like liquid to obtain an agarwood concentrate.

[0083] Take the agarwood branches, dry them, grind them through an 80-mesh sieve, add 12 times the weight of water and soak them for 6 hours, then perform steam distillation, extract them with steam at a steam pressure of 0.1-0.3MPa for 2 hours, and collect the agarwood volatile oil.

[0084] Take whey protein powder and gelatin in a mass ratio of 3:1, add 90°C water while stirring at 4000rpm, stir for 1 hour to make a protein solution with a mass concentration of 6%, mix the protein solution and agarwood concentrate in a mass ratio of 3:1, keep it at 90°C for 2 hours, and obtain an agarwood wall material solution.

[0085] While stirring the agarwood wall material solution at a speed of 6000 rpm, add agarwood volatile oil and medium-chain triglycerides (agarwood oil composition) in a mass ratio of 1:2, 0.2% (w / w) monostearate glyceryl, 0.2% (w / w) diacetyl tartaric acid mono- and diglycerides, sodium caseinate and sugar alcohol, stir for 30 minutes, shear at 10000 rpm for 20 seconds, and spray dry to obtain agarwood coffee companion.

[0086] Comparative Example 3

[0087] Formula (weight percentage): 15% agarwood oil composition, 71.6% agarwood wall material solution, 0.4% emulsifier, 1% sodium caseinate, and 12% sugar alcohol.

[0088] The preparation steps are as follows:

[0089] Weigh agarwood leaves, add 50 times the weight of boiled pure water to soak the agarwood leaves, repeat the soaking 3 times, filter after cooling, collect the filtrate, and perform rotary evaporation to a paste-like liquid to obtain an agarwood concentrate.

[0090] Take whey protein powder and gelatin in a mass ratio of 3:1, add 90°C water while stirring at 4000 rpm, and stir for 1 hour to prepare a protein solution with a mass concentration of 6% to obtain a wall material solution.

[0091] While stirring the wall material solution at a speed of 6000 rpm, add agarwood concentrate and medium-chain triglycerides (agarwood oil composition) in a mass ratio of 3:1, 0.2% (w / w) monostearate glyceryl, 0.2% (w / w) diacetyl tartaric acid mono- and diglycerides, sodium caseinate and sugar alcohol, stir for 30 minutes, shear at 10000 rpm for 20 seconds, and spray dry to obtain agarwood coffee companion.

[0092] Comparative Example 4

[0093] The difference between this comparative example and Example 1 is that no agarwood wall material solution is prepared, which is as follows:

[0094] Formula (weight percentage): 15% agarwood oil composition, 20% agarwood concentrate, 51.6% distilled water solution, 0.4% emulsifier, 1% sodium caseinate, and 12% sugar alcohol.

[0095] The preparation steps are as follows:

[0096] Weigh agarwood leaves, add 50 times the weight of boiled pure water to soak the agarwood leaves, repeat the soaking 3 times, filter after cooling, collect the filtrate, and perform rotary evaporation to a paste-like liquid to obtain an agarwood concentrate.

[0097] Take agarwood branches, dry and grind them through an 80-mesh sieve, add 12 times the weight of water and soak them for 6 hours, then perform steam distillation, extract with steam at a steam pressure of 0.1-0.3MPa for 2 hours, and collect the agarwood volatile oil and distilled water solution respectively.

[0098] Take 0.2% (w / w) monostearate glyceryl, 0.2% (w / w) diacetyl tartaric acid mono- and diglycerides, sodium caseinate, sugar alcohol, agarwood concentrate and distilled water solution, mix them at 6000 rpm at 80°C for 10 min, add agarwood volatile oil and medium-chain triglycerides (agarwood oil composition) in a mass ratio of 1:2, shear at 10000 rpm for 20 seconds, and spray dry to obtain agarwood coffee companion.

[0099] Example 6

[0100] The agarwood coffee creamer prepared in the embodiment and the comparative example and the commercially available coffee creamer were added to the black coffee solution to form the test sample, which was used to determine the dissolution property of the agarwood coffee creamer. Stability index: 5 mL of the test sample was poured into 15 mL of hot water and scanned using the universal stability analyzer TURBISCAN LAb, once every 2 hours, at a temperature of 30°C. The results are as follows: Figure 1 shown.

[0101] Depend on Figure 1 It can be seen that with the increase of time, the stability index of each solution increases to varying degrees. Within 30 hours, the stability index of Example 1 is lower than 3.0, indicating that Example 1 has high stability and good dispersibility. Compared with Comparative Examples 1 and 3, the wall material and the oil composition are different, especially the components of the oil composition are different, which has a greater impact on the stability of the solution. Compared with Comparative Examples 2 and 4, the embedding of the wall material and the preparation of the oil body dispersion system help to disperse the particles and avoid the aggregation of oil droplets. On the one hand, the solubility of the coffee companion is improved, and on the other hand, the dispersibility in the early stage is improved, which is also conducive to enhancing the flavor of agarwood and increasing the drinking pleasure.

[0102] The above is a preferred embodiment of the present invention. It should be pointed out that a person skilled in the art can make several improvements and modifications without departing from the principle of the present invention. These improvements and modifications are also considered to be within the scope of protection of the present invention.

Claims

1. An agarwood coffee companion, characterized in that: The composition comprises the following components by weight percentage: 10% to 25% of agarwood oil composition, 0.4% to 0.6% of emulsifier, 1% to 3% of sodium caseinate, 5% to 15% of sugar alcohol and the balance of agarwood wall material solution; The agarwood oil composition comprises agarwood volatile oil and medium-chain triglycerides; The agarwood wall material solution includes whey protein solution and agarwood water extract concentrate; The emulsifier includes glyceryl monostearate and / or diacetyl tartaric acid mono- and diglycerides.

2. The agarwood coffee companion according to claim 1, characterized in that: Calculated by weight percentage, the composition includes the following components: 12% to 16% agarwood oil composition, 0.4% to 0.6% emulsifier, 1% to 3% sodium caseinate, 10% to 15% sugar alcohol and the remainder agarwood wall material solution.

3. The agarwood coffee companion according to claim 1, characterized in that: The mass ratio of the agarwood volatile oil to the medium-chain triglyceride is 1:2-4; the mass ratio of the whey protein solution to the agarwood extract concentrate is 2-4:1; and the mass concentration of the whey protein solution is 5-8%.

4. The agarwood coffee companion according to any one of claims 1 to 3, characterized in that: The whey protein solution also includes a thickener, which includes gelatin and / or gellan gum. The mass ratio of the thickener to the whey protein powder is 3-5:1-2.

5. The agarwood coffee companion according to any one of claims 1 to 3, characterized in that: The preparation method of the agarwood volatile oil comprises: taking agarwood branches and trunks, drying them, passing them through a 70-90 mesh sieve, adding 10-20 times the weight of water for soaking, and performing steam distillation at 0.1-0.3 MPa for 2-6 hours to obtain the agarwood volatile oil; The preparation method of the agarwood water extract concentrate comprises: taking agarwood leaves, adding 40 to 60 times the weight of water to perform water extraction for 2 to 4 times, filtering, collecting and concentrating the filtrate to obtain the agarwood water extract concentrate.

6. The method for preparing an agarwood coffee companion according to any one of claims 1 to 5, characterized in that: The steps include: (1) Take agarwood leaves, add 40 to 60 times the weight of water to perform water extraction 2 to 4 times, filter, collect and concentrate the filtrate to obtain agarwood water extract concentrate; (2) taking agarwood branches, drying them, passing them through a 70-90 mesh sieve, adding 10-20 times the weight of water for soaking, and steam distilling them at 0.1-0.3 MPa for 2-6 hours to obtain agarwood volatile oil and distilled water solution respectively; (3) taking whey protein powder and thickener in a mass ratio of 3 to 5:1 to 2, adding 80 to 90° C. water while stirring, stirring to prepare a protein solution with a mass concentration of 5 to 8%, adding agarwood concentrate and mixing to obtain an agarwood wall material solution; (4) taking an agarwood oil composition, adding an emulsifier, sodium caseinate and a distilled water solution, and dispersing to obtain an oil body; (5) The oil body, the agarwood wall material solution and the sugar alcohol are mixed, sheared and spray-dried to obtain the agarwood coffee companion.

7. The method for preparing agarwood coffee companion according to claim 6, characterized in that: In step (3), the stirring rate is 3000-5000 rpm; the mass ratio of the protein solution to the agarwood concentrate is 3-4:

1.

8. The method for preparing agarwood coffee companion according to claim 7, characterized in that: After the protein solution and the agarwood concentrated solution are mixed, the mixture is kept warm at 80-90° C. and allowed to stand for 1-3 hours to obtain an agarwood wall material solution.

9. The method for preparing agarwood coffee companion according to claim 6, characterized in that: In step (4), the mass ratio of the distilled water solution to the agarwood oil composition is 1-2:1-2, the temperature of the distilled water solution is 50-60°C; the dispersion rate is 5000-7000 rpm, and the time is 5-15 min.

10. The method for preparing agarwood coffee companion according to claim 6, characterized in that: In step (5), the shearing rate is 8000-12000 rpm, and the time is 10-30 s.

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