Charcoal roasted coffee candy and preparation method thereof

Abstract

The invention belongs to the technical field of food preparation, and particularly relates to a charcoal-roasted coffee candy and a preparation method thereof. The charred coffee candy comprises the following raw materials in parts by weight: 20-30 parts of malt syrup, 10-20 parts of trehalose, 10-20 parts of micro powder coated with charred coffee powder, 1-5 parts of gelatin and 0.1-1 part of vitamin C, the micro powder coated with the charcoal-roasted coffee powder is obtained by taking a water phase containing the charcoal-roasted coffee powder as a core layer and taking an oil phase containing palmitin as a shell layer through coaxial microfluidic extrusion. The charcoal-roasted coffee powder is coated through micro-fluidic extrusion, the bitter taste of the charcoal-roasted coffee powder is reduced while the effect of the charcoal-roasted coffee powder is not affected, and the obtained charcoal-roasted coffee candy is better in flavor and easier to accept by the public.

Description

Technical Field

[0001] The invention belongs to the technical field of food preparation, and in particular relates to charcoal roasted coffee candy and a preparation method thereof. Background Art

[0002] Coffee is a popular drink that contains a variety of compounds, including caffeine, which have a variety of potential effects on human health, such as refreshing the mind, anti-oxidation, promoting cardiovascular health, diuresis and digestion, and improving mood. However, coffee needs to be brewed before drinking, which reduces the convenience of drinking. Coffee candy is a candy made by mixing coffee powder with other nutrients and auxiliary ingredients, so that people can eat it directly and it is more easily accepted by the public.

[0003] Charcoal roasted coffee is obtained by deep roasting with charcoal fire. It has a very strong taste, is bitter and mellow, and has a unique charcoal aftertaste. It has been widely popular in recent years. If it is directly used in the preparation of coffee candy, the bitterness of the candy coffee will be too strong, affecting the taste and reducing consumer acceptance. Therefore, it is necessary to provide an improved charcoal roasted coffee candy and a preparation method thereof to solve the above problems. Summary of the invention

[0004] The purpose of the present invention is to provide a charcoal roasted coffee candy and a preparation method thereof, wherein charcoal roasted coffee powder is coated by microfluidic extrusion, and its bitterness is reduced without affecting its efficacy. The obtained charcoal roasted coffee candy has a better flavor and is more easily accepted by the public.

[0005] To achieve the above object, the present invention provides a charcoal roasted coffee candy, wherein the raw materials include, by weight: 20-30 parts of maltose syrup, 10-20 parts of trehalose, 10-20 parts of micro powder coated with charcoal roasted coffee powder, 1-5 parts of gelatin, and 0.1-1 parts of vitamin C;

[0006] The micro powder coated with charcoal roasted coffee powder is obtained by coaxial microfluidic extrusion with a water phase containing charcoal roasted coffee powder as a core layer and an oil phase containing palmitic acid glyceride as a shell layer.

[0007] Furthermore, the preparation method of the micro powder coated with charcoal roasted coffee powder is as follows:

[0008] S1, adding charcoal roasted coffee powder into water to obtain an aqueous phase;

[0009] S2, heating and melting palmitic acid glyceride as the oil phase;

[0010] S3. Using the water phase as the core layer of the coaxial microfluidic device and the oil phase as the shell layer, the micropowder coated with charcoal-roasted coffee powder is obtained by coaxial microfluidic extrusion.

[0011] Furthermore, in step S1, the ratio of the charcoal roasted coffee powder to water is 1 g:(10-30) mL.

[0012] Furthermore, the aqueous phase also includes cyclodextrin, and the mass ratio of the charcoal-roasted coffee powder to cyclodextrin is (5-10):1.

[0013] Furthermore, in step S2, the oil phase also includes citric acid fatty acid glyceride, and the mass ratio of citric acid fatty acid glyceride to palmitic acid glyceride is 1:(5-10).

[0014] Furthermore, the diameter of the core channel of the coaxial microfluidic device is 100-200 μm, and the width of the shell channel is 40-100 μm.

[0015] Furthermore, the raw materials include, by weight: 25-30 parts of maltose syrup, 12-15 parts of trehalose, 12-18 parts of micro powder coated with charcoal roasted coffee powder, 2-3 parts of gelatin, and 0.1-0.5 parts of vitamin C.

[0016] Furthermore, charcoal roasted coffee powder is added to the charcoal roasted coffee candy, and the mass ratio of the added charcoal roasted coffee powder to the micro powder coated with the charcoal roasted coffee powder is 1:(3-5).

[0017] The present invention also provides a method for preparing the charcoal-roasted coffee candy as described in any one of the above items, comprising:

[0018] (1) Mix maltose syrup and trehalose, heat to 120-125° C. and cook at constant temperature for 10-20 minutes;

[0019] (2) adding micro powder coated with charcoal roasted coffee powder, raising the temperature to 150-155° C. and boiling at a constant temperature and vacuum for 10-20 min;

[0020] (3) Cooling to 100-110°C and boiling at constant temperature in vacuum for 10-20 minutes;

[0021] (4) Cooling the mixture to 40-50°C, adding vitamin C, and boiling the mixture under constant temperature and vacuum for 10-20 minutes. The mixture is then poured into a mold, cooled and formed, and vacuum packaged.

[0022] Furthermore, charcoal roasted coffee powder is added in step (2), and the mass ratio of the added charcoal roasted coffee powder to the micro powder coated with the charcoal roasted coffee powder is 1:(3-5).

[0023] Compared with the prior art, the above technical solution conceived by the present invention mainly has the following beneficial effects:

[0024] The charcoal-roasted coffee candy provided by the present invention is coated with charcoal-roasted coffee powder by palmitic acid glyceride. When eaten, the bitter taste of coffee is masked and will not be completely melted in the mouth, so the taste is better and the coffee effect is not affected. Considering that the coating amount of charcoal-roasted coffee powder is large and its water solubility is not very good, microfluidic technology is adopted to achieve all-round coating of charcoal-roasted coffee powder, with high embedding rate and fast preparation efficiency. Palmitic acid glyceride is insoluble in water, so it is not easy to be destroyed in subsequent processing. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The present invention is a flow chart for preparing micro powder coated with charcoal roasted coffee powder;

[0026] Figure 2 This is the test result of the mass loss rate of the micro powder coated with charcoal roasted coffee powder prepared in Example 1. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical scheme and advantages of the present invention clearer, 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 intended to limit the present invention. In addition, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0028] The present invention provides a charcoal roasted coffee candy, the raw materials of which include, by weight: 20-30 parts of maltose syrup, 10-20 parts of trehalose, 10-20 parts of micro powder coated with charcoal roasted coffee powder, 1-5 parts of gelatin, and 0.1-1 part of vitamin C;

[0029] The micro powder coated with charcoal roasted coffee powder is obtained by coaxial microfluidic extrusion with a water phase containing charcoal roasted coffee powder as a core layer and an oil phase containing palmitic acid glyceride as a shell layer.

[0030] In this way, the roasted coffee powder is coated with palmitic acid glyceride. When consumed, the bitter taste of coffee is masked and will not be completely melted in the mouth, so the taste is better and the coffee effect is not affected. Considering that the amount of roasted coffee powder coated is large and its water solubility is not very good, the microfluidic technology is used to achieve all-round coating of roasted coffee powder, high embedding rate and fast preparation efficiency. Palmitic acid glyceride is insoluble in water, so it is not easily destroyed in subsequent processing.

[0031] The principle of preparing microspheres by microfluidics is mainly based on the precise control of micron-scale fluids by microfluidics under microchannel conditions. The structure of microfluidic devices: Microfluidic devices are usually composed of multiple microchannels, through which the splitting, fusion, sorting, capture and positioning of droplets can be completed. The prepared droplets have good monodispersity, which is helpful for quantitative research. Microfluidics can achieve precise fusion and shear control of micron-scale fluids under microchannel conditions. This precise control allows the morphology and structure of microspheres to be precisely designed and manufactured. Microfluidics uses immiscible liquids to form monodisperse, size-controllable and uniformly distributed microspheres under the combined action of fluid shear force, pressure and surface tension.

[0032] Furthermore, the preparation method of the micro powder coated with charcoal roasted coffee powder is as follows:

[0033] S1, adding charcoal roasted coffee powder into water to obtain an aqueous phase;

[0034] S2, heating and melting palmitic acid glyceride as the oil phase;

[0035] S3. Using the water phase as the core layer of the coaxial microfluidic device and the oil phase as the shell layer, the micropowder coated with charcoal-roasted coffee powder is obtained by coaxial microfluidic extrusion.

[0036] Furthermore, in step S1, the ratio of the charcoal roasted coffee powder to water is 1 g:(10-30) mL.

[0037] Furthermore, the aqueous phase also includes cyclodextrin, and the mass ratio of the charcoal-roasted coffee powder to the cyclodextrin is (5-10): 1. The cyclodextrin is used to improve the dispersion uniformity of the charcoal-roasted coffee powder.

[0038] Preferably, the water phase temperature is 60±5°C

[0039] Furthermore, in step S2, the oil phase further comprises citric acid fatty acid glyceride, and the mass ratio of citric acid fatty acid glyceride to palmitic acid glyceride is 1:(5-10). The coating property is increased by citric acid fatty acid glyceride.

[0040] Furthermore, the diameter of the core channel of the coaxial microfluidic device is 100-200 μm, and the width of the shell channel is 40-100 μm, preferably 40-80 μm.

[0041] Furthermore, the raw materials include, by weight: 25-30 parts of maltose syrup, 12-15 parts of trehalose, 12-18 parts of micro powder coated with charcoal roasted coffee powder, 2-3 parts of gelatin, and 0.1-0.5 parts of vitamin C.

[0042] Furthermore, charcoal roasted coffee powder is added to the charcoal roasted coffee candy, and the mass ratio of the charcoal roasted coffee powder to the micro powder coated with charcoal roasted coffee powder is 1: (3-5). By adding a small amount of uncoated charcoal roasted coffee powder, the taste of the charcoal roasted coffee candy is adjusted to improve its mellow coffee taste.

[0043] The present invention also provides a method for preparing the charcoal-roasted coffee candy as described in any one of the above, comprising:

[0044] (1) Mix maltose syrup and trehalose, heat to 120-125° C. and cook at constant temperature for 10-20 minutes;

[0045] (2) adding micro powder coated with charcoal roasted coffee powder, raising the temperature to 150-155° C. and boiling at a constant temperature and vacuum for 10-20 min;

[0046] (3) Cooling to 100-110°C and boiling at constant temperature in vacuum for 10-20 minutes;

[0047] (4) Cooling the mixture to 40-50°C, adding vitamin C, and boiling the mixture under constant temperature vacuum for 10-20 minutes. The mixture is then poured into a mold, cooled and formed, and vacuum packaged.

[0048] Furthermore, charcoal roasted coffee powder is added in step (2), and the mass ratio of the added charcoal roasted coffee powder to the micro powder coated with the charcoal roasted coffee powder is 1:(3-5).

[0049] Example 1

[0050] A charcoal roasted coffee candy, the raw materials of which include, by weight: 25 parts of maltose syrup, 15 parts of trehalose, 15 parts of micro powder coated with charcoal roasted coffee powder, 2 parts of gelatin, and 0.2 parts of vitamin C;

[0051] The preparation method of micro powder coated with charcoal roasted coffee powder is as follows:

[0052] S1. Add charcoal roasted coffee powder into water to obtain a water phase, and heat the water phase to 60° C. The ratio of charcoal roasted coffee powder to water is 1 g:15 mL.

[0053] S2, heating and melting palmitic acid glyceride as the oil phase;

[0054] S3, the water phase is used as the core layer of the coaxial microfluidic device, the oil phase is used as the shell layer, and the coaxial microfluidic device is extruded into cold water as a coagulation bath, and then taken out and dried to obtain micro powder coated with charcoal roasted coffee powder. The diameter of the core layer channel of the coaxial microfluidic device is 120 μm, and the width of the shell layer channel is 60 μm.

[0055] The preparation method of charcoal roasted coffee candy comprises:

[0056] (1) Mix maltose syrup and trehalose, heat to 125°C and cook at constant temperature for 15 minutes;

[0057] (2) adding micro powder coated with charcoal roasted coffee powder, heating to 155° C. and boiling at constant temperature under vacuum for 15 min;

[0058] (3) Cooling to 105°C and boiling at constant temperature under vacuum for 15 min;

[0059] (4) Cooling the mixture to 45°C, adding vitamin C, and boiling the mixture under constant temperature and vacuum for 10 to 20 minutes. The mixture is then poured into a mold, cooled and formed, and vacuum packaged.

[0060] Example 2

[0061] The difference from Example 1 is that in the step of preparing the micro powder coated with roasted coffee powder, cyclodextrin and roasted coffee powder are added into water to obtain a water phase, and the mass ratio of roasted coffee powder to cyclodextrin is 6:1. The rest is the same as Example 1 and will not be described again.

[0062] Example 3

[0063] The difference from Example 1 is that in the preparation step of the micro powder coated with charcoal roasted coffee powder, citric acid fatty acid glyceride is added to the oil phase, and the mass ratio of citric acid fatty acid glyceride to palmitic acid glyceride is 1:6. The rest is the same as Example 1 and will not be repeated here.

[0064] Example 4

[0065] The difference from Example 1 is that the raw materials of the charcoal-roasted coffee candy include, by weight, 25 parts of maltose syrup, 15 parts of trehalose, 15 parts of micro powder coated with charcoal-roasted coffee powder, 3 parts of charcoal-roasted coffee powder, 2 parts of gelatin, and 0.2 parts of vitamin C.

[0066] Comparative Example 1

[0067] The difference from Example 1 is that the micro powder coated with charcoal roasted coffee powder is replaced with charcoal roasted coffee powder and palmitic acid glyceride in equal amounts, and the raw materials include, by weight: 25 parts of maltose syrup, 15 parts of trehalose, 10 parts of charcoal roasted coffee powder, 5 parts of palmitic acid glyceride, 2 parts of gelatin, and 0.2 parts of vitamin C.

[0068] The preparation method of charcoal roasted coffee candy comprises:

[0069] (1) Mix maltose syrup and trehalose, heat to 125°C and cook at constant temperature for 15 minutes;

[0070] (2) adding charcoal roasted coffee powder and palmitic acid glyceride, raising the temperature to 155° C. and boiling under vacuum at a constant temperature for 15 min;

[0071] (3) Cooling to 105°C and boiling at constant temperature under vacuum for 15 min;

[0072] (4) Cooling the mixture to 45°C, adding vitamin C, and boiling the mixture under constant temperature and vacuum for 10 to 20 minutes. The mixture is then poured into a mold, cooled and formed, and vacuum packaged.

[0073] The embedding effect of the micro-powder coated with charcoal roasted coffee powder prepared in Example 1 was tested, specifically: the micro-powder coated with charcoal roasted coffee powder was added to water at 25°C and 37°C, and the mass loss rate was tested at 1, 2, 5, 10, 20, and 30 minutes, that is, the micro-powder was taken out and weighed after soaking, and the ratio of the difference with the initial mass to the initial mass was used as the mass loss rate. Figure 1 It can be seen that the present invention allows the roasted coffee powder to be slowly released in water through coating, indicating that the coating effect is good and the bitter taste can be reduced. At the same time, at 37°C, the release rate is improved, indicating that the taste of the coffee itself can be gently felt in the mouth and the acceptance is higher. As can be seen from Table 1, the mass loss rate of Examples 2 and 3 is reduced by adding auxiliary ingredients, indicating that the coating is more stable.

[0074] Table 1 Mass loss rate of Examples 1-3

[0075] Mass loss rate at 37℃ for 30min (%) Example 1 22.4 Example 2 21.5 Example 3 21.4

[0076] 30 testers aged 25-45 (15 males and 15 females) with normal taste were invited to evaluate the taste of the charcoal roasted coffee candy prepared by the present invention. The tasting process was that the coffee candy melted naturally in the mouth. The evaluation results are shown in Table 1. It can be seen that the bitter taste of the present invention is not strong, and gradually deepens, which is more delicious and more popular with consumers. Comparative Example 1 did not coat the coffee powder, and a strong bitter taste of coffee was tasted at the entrance, and the acceptance was reduced.

[0077] Table 2 Taste test results of Examples 1-4 and Comparative Example 1

[0078]

[0079]

[0080] It will be easily understood by those skilled in the art that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A charcoal roasted coffee candy, characterized in that: The raw materials include, by weight: 20-30 parts of maltose syrup, 10-20 parts of trehalose, 10-20 parts of micro powder coated with charcoal roasted coffee powder, 1-5 parts of gelatin, and 0.1-1 parts of vitamin C; The micro powder coated with charcoal roasted coffee powder is obtained by coaxial microfluidic extrusion with a water phase containing charcoal roasted coffee powder as a core layer and an oil phase containing palmitic acid glyceride as a shell layer.

2. The charcoal roasted coffee candy according to claim 1, characterized in that: The preparation method of the micro powder coated with charcoal roasted coffee powder is as follows: S1, adding charcoal roasted coffee powder into water to obtain an aqueous phase; S2, heating and melting palmitic acid glyceride as the oil phase; S3. Using the water phase as the core layer of the coaxial microfluidic device and the oil phase as the shell layer, the micropowder coated with charcoal-roasted coffee powder is obtained by coaxial microfluidic extrusion.

3. The charcoal roasted coffee candy according to claim 2, characterized in that: In step S1, the ratio of the charcoal roasted coffee powder to water is 1 g: (10-30) mL.

4. The charcoal roasted coffee candy according to claim 3, characterized in that: The aqueous phase also includes cyclodextrin, and the mass ratio of the charcoal-roasted coffee powder to cyclodextrin is (5-10):

1.

5. The charcoal roasted coffee candy according to claim 2, characterized in that: In step S2, the oil phase further includes citric acid fatty acid glyceride, and the mass ratio of citric acid fatty acid glyceride to palmitic acid glyceride is 1:(5-10).

6. The charcoal roasted coffee candy according to claim 2, characterized in that: The diameter of the core channel of the coaxial microfluidic device is 100-200 μm, and the width of the shell channel is 40-100 μm.

7. The charcoal roasted coffee candy according to any one of claims 1 to 6, characterized in that: The raw materials include, by weight: 25-30 parts of maltose syrup, 12-15 parts of trehalose, 12-18 parts of micro powder coated with charcoal roasted coffee powder, 2-3 parts of gelatin, and 0.1-0.5 parts of vitamin C.

8. The charcoal roasted coffee candy according to claim 7, characterized in that: Charcoal roasted coffee powder is also added to the charcoal roasted coffee candy, and the mass ratio of the added amount of the charcoal roasted coffee powder to the micro powder coated with the charcoal roasted coffee powder is 1:(3-5).

9. A method for preparing the charcoal roasted coffee candy according to any one of claims 1 to 8, characterized in that: include: (1) Mix maltose syrup and trehalose, heat to 120-125° C. and cook at constant temperature for 10-20 minutes; (2) adding micro powder coated with charcoal roasted coffee powder, raising the temperature to 150-155° C. and boiling at a constant temperature and vacuum for 10-20 min; (3) Cooling to 100-110°C and boiling at constant temperature in vacuum for 10-20 minutes; (4) Cooling the mixture to 40-50°C, adding vitamin C, and boiling the mixture under constant temperature and vacuum for 10-20 minutes. The mixture is then poured into a mold, cooled and formed, and vacuum packaged.

10. The method for preparing charcoal roasted coffee candy according to claim 9, characterized in that: In step (2), charcoal roasted coffee powder is also added, and the mass ratio of the added charcoal roasted coffee powder to the micro powder coated with the charcoal roasted coffee powder is 1:(3-5).

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