RTD propolis coffee latte beverage and preparation method thereof

Abstract

The invention discloses an RTD propolis coffee latte beverage and a preparation method thereof, and relates to the technical field of food processing. The RTD propolis coffee latte beverage comprises the following components in percentage by mass: 0.1 to 0.2 percent of propolis extract; 2.2-3.2% of white granulated sugar; 0.003% to 0.005% of acesulfame potassium; 0.003% to 0.005% of sucralose; 0.04 to 0.06 percent of sweet essence; 0.04 to 0.08% of coffee essence; 0.08%-0.12% of a stabilizing agent; 2.1 to 2.3 percent of whole milk powder; 0.5 to 0.7% of coconut oil; 0.15%-0.25% of a food additive; 30-40% of a coffee extract; and the balance of water. The RTD propolis coffee latte beverage disclosed by the invention has the characteristics of good flavor and stability.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to an RTD propolis coffee latte beverage and a preparation method thereof. Background Art

[0002] Coffee originates from the southwestern highlands of Ethiopia in Africa. As coffee culture continues to spread globally, it has gradually become a popular beverage in people's daily lives, ranking first among the world's three major beverages. Coffee beans are mainly divided into three native species: Arabica, Robusta, and Liberia. Arabica and Robusta are both highly commercially valuable and widely used in coffee beverages. Coffee contains alkaloids, phenolic acids, flavonoids, and terpenes, which have benefits such as stimulating the mind, lowering blood sugar, and protecting the liver and nerves. Moderate consumption can reduce the risk of diseases such as Alzheimer's disease and stroke.

[0003] The global coffee production and consumption markets are currently experiencing steady growth. my country's annual coffee consumption growth rate far exceeds the global average, and China is poised to become a major coffee consumer in the future. Based on consumption scenarios and serving types, coffee products on the market are currently categorized into four main categories: RTD coffee (ready-to-drink coffee), freshly ground coffee, instant coffee, and fresh coffee. RTD coffee (ready-to-drink coffee) is a canned or bottled liquid beverage made from coffee beans or coffee products, with the addition of sugar, milk or dairy products, non-dairy creamer, and food additives. Although it does not represent a significant share of the coffee market, its portability, high cost-effectiveness, and wide variety of product options have made RTD coffee a popular consumer trend. While the domestic RTD coffee market started relatively late, it has experienced rapid growth in recent years and has become the fastest-growing subcategory in the packaged soft drink industry. It is expected to achieve steady growth in the coming years, demonstrating significant potential for further development.

[0004] Currently, RTD coffee beverages on the market often experience significant quality variations between production and shelf life, with flavor and taste varying between production dates and batches. Furthermore, over time, the oils in RTD coffee lattes gradually oxidize and the coffee flavor diminishes, affecting the overall texture and flavor of the beverage. Furthermore, during the sterilization, canning, and storage processes, the oils in the RTD coffee latte gradually oxidize and become rancid, leading to a gradual decline in flavor and mouthfeel. Summary of the Invention

[0005] The object of the present invention is to overcome the deficiencies of the prior art and provide an RTD propolis coffee latte beverage and a preparation method thereof. The RTD propolis coffee latte beverage of the present invention has the characteristics of good and stable flavor.

[0006] To achieve the above object, the technical solution adopted by the present invention is:

[0007] In a first aspect, the present invention provides an RTD propolis coffee latte beverage comprising the following components in percentage by mass:

[0008] Propolis extract 0.1-0.2%; white sugar 2.2-3.2%; acesulfame potassium 0.003-0.005%; sucralose 0.003-0.005%; sweet flavor 0.04-0.06%; coffee flavor 0.04-0.08%; stabilizer 0.08-0.12%; whole milk powder 2.1-2.3%; coconut oil 0.5-0.7%; food additives 0.15-0.25%; coffee extract 30-40%; the rest is water.

[0009] Preferably, the RTD propolis coffee latte beverage comprises the following components in percentage by mass:

[0010] Propolis extract 0.15%; white sugar 2.7%; acesulfame potassium 0.005%; sucralose 0.005%; sweet flavor 0.05%; coffee flavor 0.06%; stabilizer 0.12%; whole milk powder 2.2%; coconut oil 0.6%; food additives 0.2%; coffee extract 35%; the rest is water.

[0011] Preferably, the food additive comprises the following components in percentage by mass:

[0012] Low sodium salt 0.04-0.06%; sodium citrate 0.04-0.06%; baking soda 0.09-0.11%.

[0013] In a second aspect, the present invention provides a method for preparing an RTD propolis coffee latte beverage, comprising the following steps:

[0014] (1) freezing progen gum, crushing and sieving to obtain progen gum powder; then extracting the progen gum powder in supercritical carbon dioxide with ethanol as an entrainer; removing the ethanol after extraction to obtain a progen gum extract;

[0015] (2) Grinding coffee beans into coffee powder, then hot-extracting and filtering the coffee powder to obtain a coffee extract;

[0016] (3) The coffee extract, propolis extract and other components are mixed and homogenized, and then sterilized at high temperature and canned to obtain the RTD propolis coffee latte beverage.

[0017] Preferably, in step (1), the particle size of the propolis powder is 20-30 mesh.

[0018] Preferably, in step (1), the temperature for removing ethanol is 40-45° C. and the pressure is 240-250 bar.

[0019] Preferably, in step (1), the progen gum powder is pretreated by the following steps: adding the progen gum powder to an ethanol solution for washing, filtering and drying the filter residue to obtain the treated progen gum powder.

[0020] Preferably, the concentration of the ethanol solution is 40-50%.

[0021] Preferably, in step (1), the extraction conditions are: pressure of 240-250 bar, temperature of 45-50° C., and time of 25-30 min.

[0022] Preferably, in step (2), the extraction temperature during extraction is 110-138° C., and the extraction time is 9-21 min.

[0023] More preferably, in step (2), the extraction temperature during extraction is 121° C., and the extraction time is 15 minutes.

[0024] Preferably, in step (3), the high temperature sterilization conditions are: 130-135°C, 10-15s.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] (1) The present invention obtains the optimal production process by comparing the ratios of different propolis extract additions, different coffee flavor additions, and different sweetener additions, and obtains a stable flavor by simulating the shelf life using coffee flavor and propolis extract.

[0027] (2) The present invention uses coffee beans and propolis as the main raw materials and conducts optimization research with Yadi essence to find the optimal flavor ratio. In addition, through the research of propolis extraction process, shelf life flavor stability and sugar reduction scheme, a good and stable RTD coffee propolis latte beverage is obtained.

[0028] (3) The present invention adds coffee essence produced by Yadi Spice to the RTD propolis coffee latte beverage, and the essence has good flavor stability and a soft and natural aroma. During the production process of RTD propolis coffee latte beverage, it is inevitable that other flavors other than coffee aroma will be produced. Moreover, after the extraction and sterilization processes, coffee will have unstable flavor and aroma loss. By adding coffee essence, the mellowness of coffee flavor can be greatly maintained, and the flavor stability during the shelf life can be guaranteed, which is deeply loved by everyone. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The present invention is a flow chart of the preparation of the RTD propolis coffee latte beverage.

[0030] Figure 2 These are the sensory evaluation results of the coffee extracts obtained at different extraction times in Example 1 of the present invention.

[0031] Figure 3 These are the sensory evaluation results of the coffee extracts obtained at different extraction temperatures in Example 1 of the present invention. DETAILED DESCRIPTION

[0032] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below with reference to specific embodiments, but the protection scope and implementation methods of the present invention are not limited thereto.

[0033] Unless otherwise specified, the materials and reagents used in the following examples are commercially available.

[0034] The following examples and comparative examples all use the following equipment, as shown in Table 1.

[0035] Table 1

[0036]

[0037] Example 1

[0038] This embodiment discloses an RTD propolis coffee latte beverage, comprising the following components in percentage by mass:

[0039] Propolis extract 0.15%; white sugar 2.7%; acesulfame potassium 0.005%; sucralose 0.005%; sweet flavor 0.05%; coffee flavor 0.06%; stabilizer 0.12%; whole milk powder 2.2%; coconut oil 0.6%; low sodium salt 0.05%; sodium citrate 0.05%; baking soda 0.1%; coffee extract 35%; the rest is water.

[0040] This embodiment also discloses a method for preparing an RTD propolis coffee latte beverage, comprising the following steps:

[0041] (1) Preparation of propolis extract:

[0042] S1: Progen glue was frozen at -18°C for 1 hour, crushed into progen glue powder after freezing, and then sieved to obtain progen glue powder with a particle size of 20 mesh; progen glue was purchased from the Huazhiyuan Beekeeping Professional Cooperative store in Changge City on the Alibaba platform;

[0043] S2: adding the progen gum powder to a 50% by volume ethanol solution for washing, filtering, and air-drying the residue to obtain treated progen gum powder; the ratio of the progen gum powder to the ethanol solution is 5 g:50 mL;

[0044] S3: extracting the treated progen gum powder in supercritical carbon dioxide under the following extraction conditions: pressure of 240 bar, temperature of 50° C., time of 30 min, and entrainer of 95% ethanol; obtaining a progen gum ethanol extract;

[0045] S4: The ethanol in the progen gum ethanol extract is removed by a rotary evaporator to obtain a progen gum extract. The temperature of the rotary evaporator is 45° C. and the pressure is 250 bar.

[0046] (2) Preparation of coffee extract:

[0047] Coffee beans (medium-dark roasted Yunnan small-grain coffee beans, Shanghai Xiangxi Trading Co., Ltd.) were ground into 20-mesh coffee powder. The coffee powder was then mixed with water (mass ratio of 1:20) and placed in an environment with a temperature of 121°C and a pressure of 0.12 MPa for extraction for 15 min. After filtering through a filter cloth, the coffee extract was obtained.

[0048] (3) The coffee extract and the propolis extract are mixed evenly, and then other components are added and mixed in a high-pressure homogenizer. After homogenization, the mixture is sterilized at high temperature under the sterilization conditions of 131° C. and 15 s UHT. After canning, the RTD propolis coffee latte beverage is obtained.

[0049] Comparative Example 1

[0050] A method for preparing an RTD propolis coffee latte beverage is different from that of Example 1 in that the preparation method of the propolis extract in step (1) is different. The specific steps are as follows:

[0051] S1: Freeze progen gum for 1 hour, then crush and sieve to obtain progen gum powder with a particle size of 20 mesh;

[0052] S2: extracting propolis powder by adding it to 95% edible alcohol (the mass ratio of propolis powder to edible alcohol is 1:4), and dissolving it with ultrasound assistance for 4 hours; filtering it after dissolution to obtain a propolis ethanol extract;

[0053] S3: Then, the ethanol in the propolis ethanol extract is removed by rotary evaporation to obtain a propolis extract. The temperature of the rotary evaporator is 45° C. and the pressure is 250 bar.

[0054] experiment

[0055] The physical and chemical indicators of the finished product of the present invention are coffee solids and caffeine, which meet the requirements of the national standard GBT30767-2014 for coffee beverages after testing.

[0056] The sensory evaluation of the present invention includes flavor evaluation and preference evaluation. The flavor evaluation is mainly used to screen propolis extraction methods and determine the shelf life quality stability of coffee beverages. The preference evaluation is mainly used to confirm the preference of the overall flavor of RTD coffee latte beverages.

[0057] 1. Study the effects of different extraction times on coffee extract

[0058] The present invention used a single-factor experiment to study the effects of different extraction times on coffee extract. RTD propolis coffee latte beverages were evaluated using a sensory scoring standard, as shown in Table 2. The condition with the highest score was selected as the optimal single-factor condition.

[0059] Sensory scoring criteria: The RTD propolis coffee latte beverages prepared in each experimental scheme were subjected to sensory evaluation by 15 experienced beverage professionals. The evaluation was based on the appearance, overall flavor, and taste stability indicators. The scoring criteria and weights are shown in Table 2 (maximum 100 points).

[0060] Table 2

[0061] index Scoring Criteria Score Appearance Uniform color, no precipitation 20 Overall flavor Rich and harmonious fragrance, no odor 40 Taste Smooth taste, no bitterness 40

[0062] Sensory scoring is mainly used to screen propolis extracts prepared by different propolis extraction methods and to evaluate the flavor and quality stability in accelerated shelf life experiments.

[0063] Under the same condition of keeping the temperature of coffee extract at 121℃, the extraction time was set to 9min, 12min, 15min, 18min, and 21min respectively. After the extraction time was completed, the sensory score was used as the evaluation index. The scoring results are as follows: Figure 2 As shown. Figure 2 It can be seen that the sensory score is higher when the extraction time is 12min to 18min. The sensory score is the highest when the extraction time is 15min, indicating that the optimal extraction time is 15min.

[0064] 2. Study the effects of different extraction temperatures on coffee extract

[0065] This study used a single-factor experiment to investigate the effects of different extraction temperatures on coffee extract. RTD propolis coffee latte beverages were evaluated using a sensory scoring standard, as shown in Table 2. The condition with the highest score was selected as the optimal single-factor condition.

[0066] The extraction time of coffee extract was kept at 15min, and the extraction temperature was set at 110℃, 116℃, 121℃, 130℃, and 138℃ respectively. After the extraction time was completed, the sensory score was used as the evaluation index. The scoring results were as follows: Figure 3 As shown. Figure 3It can be seen that the sensory evaluation is higher when the extraction temperature is between 116℃ and 130℃. The sensory score is the highest when the extraction temperature is 121℃, indicating that the optimal extraction temperature is 121℃.

[0067] Based on the above experimental results, the optimal extraction conditions for coffee extract were finally determined to be: extraction temperature of 121°C and extraction time of 15 minutes.

[0068] 3. Orthogonal experimental method to determine the sugar reduction scheme of RTD propolis coffee latte beverage:

[0069] On the basis of single factor, L9(3 4 An orthogonal experiment was conducted to investigate the effects of the addition levels of white sugar, sucralose, acesulfame potassium, and Sentes sweet flavor on the taste and flavor of an RTD propolis coffee latte beverage, and to determine the optimal addition ratio. The factor level table is shown in Table 3.

[0070] White sugar was purchased from Guangzhou Fucheng Food Store; sucralose and acesulfame potassium were purchased from Anhui Weiduo Food Ingredients Co., Ltd.; and Sentes sweet flavor was from Yadi Spice Food Co., Ltd., RI-1617.

[0071] Table 3

[0072] level Awhite sugar / % B Acesulfame K / % C Sucralose / % D Sweet flavor / % 1 2.2 0.003 0.003 0.04 2 2.7 0.004 0.004 0.05 3 3.2 0.005 0.005 0.06

[0073] The present invention reduces the amount of white sugar by adding sweeteners and sweet flavors, thereby achieving the goal of reducing sugar content. Furthermore, by conducting orthogonal experiments on different sweet substances, the unpleasant sweetness caused by the sweeteners is minimized while achieving sugar reduction.

[0074] Based on the results of the single-factor experiment, a four-factor, three-level orthogonal experiment was designed to confirm the optimal sugar reduction solution. Sensory evaluations were then performed on the experimental beverages. The sensory evaluation results are shown in Table 4.

[0075] Table 4

[0076]

[0077]

[0078] Table 4 shows that the factors influencing the sweetness and flavor of RTD propolis coffee latte beverages ranked in the order: sugar addition > sweet flavoring > sucralose > acesulfame potassium. Furthermore, the highest sensory score was achieved when sugar addition was 2.7%, acesulfame potassium was 0.005%, sucralose was 0.003%, and sweet flavoring was 0.05%.

[0079] 4. Orthogonal experimental method to determine the flavor optimization scheme of RTD propolis coffee latte beverage

[0080] On the basis of single factor, L9(3 4 An orthogonal experiment was conducted to investigate the effects of the addition of propolis extract, coffee essence, and stabilizer on the taste and flavor of an RTD propolis coffee latte beverage, thereby determining the optimal process conditions. The factor level table is shown in Table 5.

[0081] Coffee flavor was from Guangzhou Yadi Spice Food Co., Ltd., Blue Mountain Coffee Flavor RI-2318; stabilizer was purchased from Xuzhou Hanyuan Shenghe Biotechnology Co., Ltd., model: HY-06K02.

[0082] Table 5

[0083] level A stabilizer / % B Propolis Extract / % C coffee flavor / % 1 0.08 0.010 0.04 2 0.10 0.015 0.06 3 0.12 0.020 0.08

[0084] Based on the results of the single-factor experiment, a three-factor, three-level orthogonal experiment was designed to confirm the final flavor optimization solution for the RTD propolis coffee latte. Sensory evaluations were then performed on the experimental beverages. The sensory evaluation results are detailed in Table 6.

[0085] Table 6

[0086]

[0087]

[0088] Table 6 shows that the factors influencing the flavor of RTD propolis coffee latte beverages follow the order: coffee flavoring > stabilizer > propolis extract. Furthermore, the highest sensory score was achieved when the stabilizer level was 0.12%, the propolis extract level was 0.020%, and the coffee flavor level was 0.06%.

[0089] 5. Effects of propolis extracts prepared by different extraction methods on RTD propolis coffee latte beverages

[0090] Propolis extract and supercritical CO2 propolis extract were prepared according to Example 1 and Comparative Example 1, respectively. Propolis coffee latte beverages were prepared by adding the propolis extracts prepared by the two methods according to the optimal sugar reduction scheme, and sensory evaluation was performed. The sensory evaluation results are shown in Table 7.

[0091] Table 7

[0092]

[0093] According to Table 7, the RTD propolis coffee latte beverage prepared with the propolis extract obtained by supercritical carbon dioxide extraction is more popular.

[0094] 6. RTD Propolis Coffee Latte Beverage Shelf Life Simulation Experiment

[0095] The present invention conducts an accelerated shelf life experiment on an RTD propolis coffee latte beverage, and designs a control group to explore the effects of coffee essence and propolis extract on the flavor quality of the RTD propolis coffee latte beverage during its shelf life.

[0096] Based on the optimal amounts of coffee essence and propolis extract, RTD propolis coffee lattes were prepared using UHT sterilization at 131°C for 15 seconds without coffee essence and propolis extract, with coffee essence but without propolis extract, and with propolis extract without coffee essence. These beverages were then placed in a 54°C constant humidity and temperature chamber to simulate shelf life for 5, 7, 9, and 13 days, respectively. Sensory evaluation was then performed. The sensory evaluation results are shown in Table 8.

[0097] Table 8

[0098]

[0099] As shown in Table 8, the addition of coffee essence and propolis extract can ensure that the beverage maintains good coffee flavor and taste during shelf storage and improve the stability of the coffee flavor of the beverage.

[0100] In summary, the present invention optimizes flavor and improves quality through the application of propolis extraction process, sugar reduction scheme and coffee flavor, solves the problem of poor shelf life quality stability of RTD propolis coffee latte beverage, and provides a certain reference scheme for the application of propolis in coffee beverages. In addition, the present invention obtains the best combination of the best sugar reduction scheme, propolis extract, coffee flavor addition amount and stabilizer through orthogonal experimental design: when the coffee extraction process is 121°C, 15min, the addition amount of propolis extract is 0.15%, and the addition amount of coffee flavor is 0.06%, the coffee latte beverage is made after UHT sterilization (conditions are 131°C, 15s), and the sensory score is the highest. It was found through shelf life simulation experiments that coffee flavor and propolis extract have a positive effect on the flavor stability of RTD propolis coffee latte beverages during the shelf life.

[0101] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. An RTD propolis coffee latte beverage, characterized in that: The following components are included in mass percentage: Propolis extract 0.1-0.2%; white sugar 2.2-3.2%; acesulfame potassium 0.003-0.005%; sucralose 0.003-0.005%; sweet flavor 0.04-0.06%; coffee flavor 0.04-0.08%; stabilizer 0.08-0.12%; whole milk powder 2.1-2.3%; coconut oil 0.5-0.7%; food additives 0.15-0.25%; coffee extract 30-40%; the rest is water.

2. The RTD propolis coffee latte beverage according to claim 1, wherein The food additive comprises the following components in percentage by mass: Low sodium salt 0.04-0.06%; sodium citrate 0.04-0.06%; baking soda 0.09-0.11%.

3. A method for preparing the RTD propolis coffee latte beverage according to claim 1 or 2, characterized in that: The following steps are involved: (1) freezing progen gum, crushing and sieving to obtain progen gum powder; then extracting the progen gum powder in supercritical carbon dioxide with ethanol as an entrainer; removing the ethanol after extraction to obtain a progen gum extract; (2) Grinding coffee beans into coffee powder, then hot-extracting and filtering the coffee powder to obtain a coffee extract; (3) The coffee extract, propolis extract and other components are mixed and homogenized, and then sterilized at high temperature and canned to obtain the RTD propolis coffee latte beverage.

4. The method for preparing the RTD propolis coffee latte beverage according to claim 3, wherein: In the step (1), the particle size of the propolis powder is 20-30 meshes.

5. The method for preparing the RTD propolis coffee latte beverage according to claim 3, wherein: In the step (1), the temperature for removing ethanol is 40-45° C. and the pressure is 240-250 bar.

6. The method for preparing the RTD propolis coffee latte beverage according to claim 3, wherein: In the step (1), the progen gum powder is pretreated by the following steps: the progen gum powder is added to an ethanol solution for washing, filtered, and the filter residue is dried to obtain the treated progen gum powder.

7. The method for preparing the RTD propolis coffee latte beverage according to claim 6, wherein: The concentration of the ethanol solution is 40-50%.

8. The method for preparing the RTD propolis coffee latte beverage according to claim 3, wherein: In the step (1), the extraction conditions are: pressure of 240-250 bar, temperature of 45-50° C., and time of 25-30 min.

9. The method for preparing the RTD propolis coffee latte beverage according to claim 3, wherein: In the step (2), the extraction temperature during the extraction is 110-138° C., and the extraction time is 9-21 minutes.

10. The method for preparing the RTD propolis coffee latte beverage according to claim 3, wherein: In the step (3), the high temperature sterilization conditions are: 130-135°C, 10-15s.

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