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Instant oats coffee and its preparation method

A technology of oatmeal coffee and oatmeal, which is applied in the field of beverages, can solve the problems of oatmeal and coffee instant drinks, and achieve the effects of stable product quality, simple production process, and smooth taste

Inactive Publication Date: 2006-05-31
山西金绿禾生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to international and domestic online and CD-ROM database searches, there is no relevant report on the combination of oatmeal and coffee as an instant drink.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The raw material weight ratio of general-purpose instant oatmeal coffee is:

[0021] Oats 50% Coffee 15% Fresh Milk 15% Non-dairy Creamer 3%

[0022] Oligosaccharide 2%, cocoa powder 5%, honey 2%, sucrose 8%.

[0023] The preparation method of general-purpose instant oatmeal coffee is as follows: remove impurities from oatmeal, wash, dry, and pulverize into 120-mesh fine powder; mix 50% oatmeal powder and 15% coffee powder evenly according to the weight ratio, and carry out secondary puffing continuously , crushed into 200-mesh fine powder after puffing, the above-mentioned raw materials and 15% of fresh milk, 3% of non-dairy creamer, 2% of oligosaccharides, 5% of cocoa powder, 2% of honey and 8% of sucrose according to The weight ratio is mixed evenly, and then granulated, dried, sterilized according to the conventional process, and then packed after cooling.

Embodiment 2

[0025] The weight ratio of raw materials for middle-aged and elderly instant oatmeal coffee is:

[0026] Oat 55% Coffee 15% Fresh Milk 12% Non-dairy Creamer 2% Oligosaccharides 2%

[0027] Cocoa powder 5%, honey 2%, sucrose 5%, hawthorn 2%.

[0028] The preparation method of middle-aged and elderly type instant oatmeal coffee is:

[0029] 1) Mix 55% oat powder and 15% coffee powder evenly according to the weight ratio, carry out secondary puffing continuously, and crush to 200 mesh;

[0030] 2) Clean the 2% hawthorn, remove the core, make a pulp, and set aside;

[0031] 3) Put 12% fresh milk and 2% hawthorn pulp in a homogenizer, control the temperature at 70-75°C, the homogenization pressure is 35-40Mpa, the particles after homogenization are below 50μm, and set aside;

[0032] 4) Mix the above raw materials with 2% non-dairy creamer, 2% oligosaccharides, 5% cocoa powder, 2% honey and 5% sucrose according to the weight ratio, then granulate and dry according to the convent...

Embodiment 3

[0034] The weight ratio of raw materials of women's type instant oatmeal coffee is:

[0035] Oat 45% Coffee 20% Fresh Milk 15% Non-dairy Creamer 2% Oligosaccharides 2%

[0036] Cocoa powder 5%, honey 1%, sucrose 8%, white fungus 2%.

[0037] The preparation method of women's type instant oatmeal coffee is:

[0038] 1) Mix 45% oat powder and 20% coffee powder evenly according to the weight ratio, carry out secondary puffing continuously, and crush to 200 mesh;

[0039] 2) Clean the 2% white fungus, add double the amount of water, steam for 10-20 minutes until it becomes a paste, and set aside;

[0040] 3) Put 15% fresh milk and 2% paste white fungus in a homogenizer, control the temperature at 70-75°C, the homogenization pressure is 35-40Mpa, the particles after homogenization are below 50μm, and set aside;

[0041] 4) Mix the above raw materials with 2% non-dairy creamer, 2% oligosaccharides, 5% cocoa powder, 1% honey and 8% sucrose according to the weight ratio, then granu...

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PUM

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Abstract

An instant oats coffee is prepared from oats, caffee, fresh milk, cocoa powder, vegetable butter powder, oligose, honey and cane sugar. Its advantages are rich nutrients including amino acids, tract elements, beta-glucosan and vitamines, strong fragrance and unique taste.

Description

technical field [0001] The invention belongs to beverages, in particular to an instant beverage composed of oatmeal and coffee. Background technique [0002] Oats, also known as naked oats, oil wheat, and jade wheat, are mainly produced in Shanxi, Inner Mongolia, and Ningxia in my country. In the botanical classification, it belongs to the grass family annual herb. The content of carbohydrates in oatmeal is 64.8%, protein is 15.6%, cellulose is 2.1%, and it is rich in vitamins and various minerals. The essential amino acids in oat protein are the most balanced among cereal grains, and the content of lysine and methionine is much higher than that of rice and wheat flour; vitamin B 1 It ranks first among cereals; the content of β-glucan reaches 3-6%. Oatmeal has a good therapeutic effect. Starch molecules are smaller than rice and flour, easy to digest and absorb, and contain polysaccharides derived from fructose, which can be directly used by the human body. It can reduce ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F5/40A23L1/08A23L21/25
Inventor 田向东
Owner 山西金绿禾生物科技有限公司
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