Coffee latte and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to coffee latte and a preparation method thereof. The coffee latte provided by the invention is prepared from raw materials including milk, coffee liquid and coffee powder, the melting temperature of the coffee liquid and the coffee powder in the milk is 15-35 DEG C; the step of homogenizing and sterilizing is performed after the materials are dissolved; the homogenizing parameter is 200 to 260 bar; the sterilization parameters are 121-130 DEG C and 4-6 s. The method provided by the invention can reduce protein denaturation in milk caused by high acidity of coffee raw materials, and ensures particle size distribution and taste smoothness of a product system; and the product can ensure the stability of the system under the condition of not adding a stabilizer, and a simple formula is achieved.

Description

Technical Field

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

[0002] In recent years, coffee drinks have gradually become the standard for urban white-collar workers and are also loved by more and more young office workers. Chain brand coffee shops such as Starbucks and Luckin Coffee are developing rapidly. Compared with freshly brewed coffee in coffee shops, ready-to-drink (RTD) coffee drinks have more diverse sales channels and a relatively long shelf life, and can be more conveniently chosen by consumers. In addition to the layout of coffee drinks by traditional beverage manufacturers, freshly brewed coffee chain brands are also gradually launching RTD coffee drinks to meet the needs of different consumers. Compared with traditional freshly ground coffee, RTD coffee latte drinks have high-temperature sterilization during industrial processing, which can easily damage the coffee flavor. At the same time, since coffee raw materials generally have a lower pH, it is easy to cause the denaturation of protein in milk during the mixing process with milk, which has an adverse effect on the taste and tissue state. Therefore, it is necessary to improve and optimize the processing technology of RTD coffee latte to achieve the flavor and taste of cold-brewed fresh coffee latte to maintain the same level as the freshly brewed coffee in the store. CN112889919B discloses a coffee milk and a preparation method thereof, wherein a method for solving the problem of protein denaturation in the mixture of milk and acidic coffee liquid is to add a certain proportion of ingredient water to dilute the raw materials. Although this method can reduce the protein denaturation when the milk and the acidic raw materials are mixed, the addition of ingredient water at the same time has a certain impact on the rich and mellow flavor of milk and coffee. In view of this, the present invention is proposed. Summary of the invention

[0003] In order to solve the above technical problems, the present invention provides a coffee latte and a preparation method thereof.

[0004] Specifically, the technical solution of the present invention is as follows: In a first aspect, the present invention provides a coffee latte, which is made from raw materials including milk, coffee liquid and coffee powder; the temperature of the coffee liquid and coffee powder in the milk is 15-35°C; the homogenization and sterilization steps are included after the materials are blended; the homogenization parameter is 200-260bar; the sterilization parameter is 121-130°C, 4-6s.

[0005] The method provided by the present invention comprehensively optimizes the chemical temperature, homogenization parameters and sterilization parameters in the coffee latte processing technology. Compared with the traditional RTD coffee latte, gellan gum, carrageenan, sodium carboxymethyl cellulose, microcrystalline cellulose, monoglyceride, sucrose ester, modified starch and other food additives are often used as stabilizing system additives in the formula to ensure the shelf life stability of the product, and sodium bicarbonate is used for acid-base adjustment. The method provided by the present invention reduces the overall heat index of the product through reasonable formulation and process optimization of chemical temperature, homogenization parameters and sterilization parameters, thereby ensuring the stability of the product system without adding stabilizers and achieving a simple formula. Furthermore, the conventional coffee latte formula is complex, and the chemical temperature needs to be maintained at 60-80°C to ensure sufficient chemical materials. The method provided by the present invention completes the chemical processing of coffee raw materials under low temperature conditions, which can not only retain the flavor substances of coffee itself and improve the taste of the product, but also reduce the high acidity of the coffee raw materials themselves and the denaturation of proteins in milk at high temperatures, thereby ensuring the particle size distribution and smoothness of the product system.

[0006] Preferably, in the present invention, the material preparation comprises the following steps: adding coffee liquid and coffee powder to milk at 15-35°C in sequence, cyclically shearing for 5-20 minutes, and cooling to 4-15°C for standby use.

[0007] Preferably, in the present invention, the amount of milk used is 929-954.5 parts by mass, the amount of coffee liquid used is 40-60 parts by mass, and the amount of coffee powder used is 5-10 parts by mass.

[0008] Preferably, in the present invention, the raw materials for preparing the coffee latte also include a sweet ingredient; and the amount of the sweet ingredient is ≤5 parts by mass.

[0009] Preferably, in the present invention, the sweetening ingredient is selected from sugar, sugar substitute or fruit juice.

[0010] Preferably, in the present invention, the sweet ingredient is fruit juice; the amount of the fruit juice is 0.5-1 part by mass.

[0011] Preferably, in the present invention, the juice and coffee liquid are premixed to obtain a premixed liquid; and then the premixed liquid and coffee powder are sequentially added to the milk for dissolution. The acidity of the juice itself may affect the stability of the protein in the milk. In this preferred solution, the juice and coffee liquid are premixed to neutralize the acidity before adding them to the milk, which is more conducive to the stability of the coffee latte product.

[0012] Preferably, in the present invention, the raw materials for preparing the coffee latte also include lactase; the amount of lactase used is ≤0.1 parts by mass.

[0013] Preferably, in the present invention, no stabilizer component is added to the raw materials for preparing the coffee latte; and as measured by a LUM stability analyzer, the stability clarity index of the coffee latte is <0.3 (measured on the day of sample preparation).

[0014] In a second aspect, the present invention provides a method for preparing the coffee latte described in the first aspect, wherein the coffee latte is made from raw materials including milk, coffee liquid and coffee powder; the temperature of the coffee liquid and coffee powder in the milk is 15-35°C; the process includes homogenization and sterilization steps; the homogenization parameters are 200-260bar; and the sterilization parameters are 121-130°C, 4-6s.

[0015] Beneficial effects:

[0016] The present invention provides a coffee latte and a preparation method thereof, wherein the coffee latte is prepared from raw materials including milk, coffee liquid and coffee powder; the temperature of the coffee liquid and coffee powder in the milk is 15-35°C; the steps of homogenization and sterilization are included after the materials are blended; the homogenization parameter is 200-260 bar; the sterilization parameter is 121-130°C, 4-6s. The method provided by the present invention can reduce the protein denaturation in milk caused by the high acidity of the coffee raw material, ensure the particle size distribution and smooth taste of the product system; and the product can ensure the stability of the system without adding a stabilizer, so as to achieve a simple formula. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the drawings required for use in the embodiments or the description of the prior art will be described below.

[0018] Figure 1 It is a schematic diagram of the coffee latte processing equipment process of the present invention. DETAILED DESCRIPTION

[0019] The present invention provides a coffee latte and a preparation method thereof, which achieves zero addition of stabilizer and ensures shelf life stability and a simple formula of the product by optimizing the sterilization process and homogenization conditions; the raw materials can be premixed before adding the cold brew coffee concentrate raw materials, and the temperature of the chemical material is lowered to reduce the denaturation of protein in milk caused by the acidic raw materials, thereby causing a decrease in the smoothness of the product taste, and effectively reduce acid-base regulating additives such as baking soda, which is more in line with the health trend of simple formulas and also retains the pursuit of authentic flavors.

[0020] In some of the more specific and preferred embodiments, the coffee latte raw materials provided by the present invention include: 929 to 954.5 parts by weight of milk, 40 to 60 parts by weight of coffee liquid, 5 to 10 parts by weight of coffee powder, and 0.5 to 1 part by weight of monk fruit concentrated juice. The preparation method steps are: 1) Material: Heat the appropriate amount of raw milk to 15-35°C, add monk fruit concentrated juice and coffee liquid from the high shear machine tank mouth in sequence, and then slowly add coffee powder, circulate shear for 5-20 minutes, cool to 4-15°C, and set aside. 2) Volume: Supplement the milk required for volume according to the amount of ingredients. 3) Homogenization: Homogenize the liquid in the constant volume tank through a homogenizer, and the homogenization parameters are 200bar-260bar. 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer, and the sterilization parameters are 121-130°C / 4-6s. 5) Filling: After cooling, it is filled by a filling machine.

[0021] In other more specific and preferred embodiments, the coffee latte raw materials provided by the present invention include: 929 to 954.5 parts by weight of milk, 40 to 60 parts by weight of coffee liquid, 5 to 10 parts by weight of coffee powder, and 0.5 to 1 part by weight of monk fruit concentrated juice. The preparation method steps are: 1) Material: Heat an appropriate amount of raw milk to 15-35°C, premix the monk fruit concentrated juice with the coffee liquid, adjust the acidity and neutralize the monk fruit concentrated juice with higher acidity through the coffee liquid, and then slowly add it from the high shear machine tank port, and then slowly add coffee powder, circulate shear for 5-20min, and cool to 4-15°C for standby use. 2) Volume: Supplement the milk required for volume according to the amount of ingredients. 3) Homogenization: Homogenize the liquid in the constant volume tank through a homogenizer, and the homogenization parameters are 200bar-260bar. 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer, and the sterilization parameters are 121-130°C / 4-6s. 5) Filling: After cooling, the coffee is filled in a filling machine. The fresh cold brew coffee latte prepared by this method has a more mellow coffee flavor and a better texture state, is smooth and soft in the mouth, and has a better texture state during the shelf life.

[0022] In other more specific and preferred embodiments, the coffee latte raw materials provided by the present invention include: 929 to 955 parts by weight of milk, 40 to 60 parts by weight of coffee liquid, 5 to 10 parts by weight of coffee powder, and 0.01 parts by weight of lactase. The preparation method steps are: 1) Chemical material: heat all the raw milk of the ingredients to 55-60°C, add lactase for hydrolysis, keep it for 30-40 minutes, then cool it to 15-35°C, add cold brew coffee liquid and coffee powder slowly from the high shear machine tank mouth, circulate shear for 5-20min, cool to 4-15°C, and set aside. 2) Constant volume: replenish the milk required for constant volume according to the amount of ingredients. 3) Homogenization: homogenize the constant volume tank liquid through a homogenizer, and the homogenization parameters are 200bar-260bar. 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer, and the sterilization parameters are 121-130°C / 4-6s. 5) Filling: After cooling, the mixture is filled in a filling machine. The fresh cold brew coffee latte prepared by this method is a zero lactose coffee latte, which utilizes the natural sweetness of lactose decomposition in milk and combines it with the mellow flavor of coffee. It can neutralize the bitterness of coffee without adding sugar substitutes. It is smooth and soft in the mouth, and has a good texture state during the shelf life.

[0023] The coffee latte raw materials provided by the present invention include milk, coffee liquid, coffee powder, and optionally sugar, sugar substitute, fruit juice, lactase, etc. The raw materials are mixed according to the above preparation method to obtain a coffee latte product with better taste and flavor and more stable properties.

[0024] In addition to the above raw materials, those skilled in the art may further add other raw ingredients according to actual needs. The other raw ingredients are preferably fully mixed with milk at high temperature, and then the temperature of the milk is reduced to below 20°C before adding the coffee liquid.

[0025] The present invention does not particularly limit the sources of the raw materials, and they can be obtained through conventional commercial channels in the field.

[0026] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] The endpoints and any values ​​of the ranges disclosed in this specification are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0028] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "specific implementations", or "some specific implementations" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiment of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0029] In the examples provided in this specification, if no specific techniques or conditions are specified, the techniques or conditions described in the literature in this field or the product instructions are used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased through regular channels.

[0030] Example 1 This embodiment provides a coffee latte.

[0031] The raw materials for preparing the coffee latte provided in this embodiment are: 950 parts by weight of milk, 40 parts by weight of cold brew coffee liquid, and 10 parts by weight of coffee powder.

[0032] This embodiment provides a method for preparing the above-mentioned coffee latte.

[0033] The preparation method provided in this embodiment comprises the following steps: 1) Chemical ingredients: Heat the raw milk to 15-35℃, add the cold brewed coffee liquid from the high shear machine, then slowly add the coffee powder, circulate the shear for 5-20 minutes, cool to 4-15℃, and set aside.

[0034] 2) Make up the volume: Add the milk required for the make up volume according to the amount of ingredients.

[0035] 3) Homogenization: homogenize the liquid in the constant volume tank through a homogenizer with a homogenization parameter of 200bar-260bar.

[0036] 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer with the sterilization parameters of 121-130℃ / 4-6s.

[0037] 5) Filling: After cooling, it is filled by a filling machine.

[0038] Example 2 The difference between this embodiment and embodiment 1 is only that the raw materials are different.

[0039] The raw materials for preparation in this embodiment are: 935 parts by weight of milk, 60 parts by weight of cold brew coffee liquid, and 5 parts by weight of coffee powder.

[0040] Example 3 This embodiment provides a coffee latte.

[0041] The raw materials for preparing the coffee latte provided in this embodiment are: 945 parts by weight of milk, 40 parts by weight of cold brew coffee liquid, 10 parts by weight of coffee powder, and 5 parts by weight of xylitol.

[0042] This embodiment provides a method for preparing the above-mentioned coffee latte.

[0043] The preparation method provided in this embodiment comprises the following steps: 1) Chemical ingredients: Heat the raw milk to 15-35℃, add xylitol and cold brew coffee liquid in turn from the high shear machine, then slowly add coffee powder, circulate shear for 5-20 minutes, cool to 4-15℃ and set aside.

[0044] 2) Make up the volume: Add the milk required for the make up volume according to the amount of ingredients.

[0045] 3) Homogenization: homogenize the liquid in the constant volume tank through a homogenizer with a homogenization parameter of 200bar-260bar.

[0046] 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer with the sterilization parameters of 121-130℃ / 4-6s.

[0047] 5) Filling: After cooling, it is filled by a filling machine.

[0048] Example 4 The difference between this embodiment and embodiment 3 is only that the raw materials are different.

[0049] The raw materials prepared in this embodiment are: 930 parts by weight of milk, 60 parts by weight of cold brew coffee liquid, 5 parts by weight of coffee powder, and 5 parts by weight of xylitol.

[0050] Example 5 This embodiment provides a coffee latte.

[0051] The raw materials for preparing the coffee latte provided in this embodiment are: 949 parts by weight of milk, 40 parts by weight of cold brew coffee liquid, 10 parts by weight of coffee powder, and 1 part by weight of monk fruit concentrated juice.

[0052] This embodiment provides a method for preparing the above-mentioned coffee latte.

[0053] The preparation method provided in this embodiment comprises the following steps: 1) Chemical ingredients: Heat the raw milk to 15-35℃, add monk fruit concentrated juice and cold brew coffee liquid in sequence from the high shear machine, then slowly add coffee powder, circulate shearing for 5-20 minutes, cool to 4-15℃, and set aside.

[0054] 2) Make up the volume: Add the milk required for the make up volume according to the amount of ingredients.

[0055] 3) Homogenization: homogenize the liquid in the constant volume tank through a homogenizer with a homogenization parameter of 200bar-260bar.

[0056] 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer with the sterilization parameters of 121-130℃ / 4-6s.

[0057] 5) Filling: After cooling, it is filled by a filling machine.

[0058] Example 6 The difference between this embodiment and embodiment 5 is only that the raw materials are different.

[0059] The raw materials prepared in this embodiment are: 934 parts by weight of milk, 60 parts by weight of cold brew coffee liquid, 5 parts by weight of coffee powder, and 1 part by weight of monk fruit concentrated juice.

[0060] Example 7 This embodiment provides a coffee latte.

[0061] The raw materials for preparing the coffee latte provided in this embodiment are: 949 parts by weight of milk, 40 parts by weight of cold brew coffee liquid, 10 parts by weight of coffee powder, and 1 part by weight of monk fruit concentrated juice.

[0062] This embodiment provides a method for preparing the above-mentioned coffee latte.

[0063] The preparation method provided in this embodiment comprises the following steps: 1) Chemical ingredients: Heat an appropriate amount of raw milk to 15-35℃, premix monk fruit concentrate juice with coffee liquid, adjust the acidity and neutralize the monk fruit concentrate with coffee liquid, then slowly add it from the high shear machine tank, then slowly add coffee powder, circulate shear for 5-20 minutes, cool to 4-15℃, and set aside.

[0064] 2) Make up the volume: Add the milk required for the make up volume according to the amount of ingredients.

[0065] 3) Homogenization: homogenize the liquid in the constant volume tank through a homogenizer with a homogenization parameter of 200bar-260bar.

[0066] 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer with the sterilization parameters of 121-130℃ / 4-6s.

[0067] 5) Filling: After cooling, it is filled by a filling machine.

[0068] Example 8 The difference between this embodiment and embodiment 7 is only that the preparation raw materials are different.

[0069] The raw materials prepared in this embodiment are: 934 parts by weight of milk, 60 parts by weight of cold brew coffee liquid, 5 parts by weight of coffee powder, and 1 part by weight of monk fruit concentrated juice.

[0070] Example 9 This embodiment provides a coffee latte.

[0071] The raw materials for preparing the coffee latte provided in this embodiment are: 949.9 parts by weight of milk, 40 parts by weight of cold brew coffee liquid, 10 parts by weight of coffee powder, and 0.1 parts by weight of lactase.

[0072] This embodiment provides a method for preparing the above-mentioned coffee latte.

[0073] The preparation method provided in this embodiment comprises the following steps: 1) Chemical ingredients: Heat all the raw milk to 55-60℃, add lactase for hydrolysis, keep it for 30-40 minutes, then cool it to 15-35℃, add cold brew coffee liquid and coffee powder slowly from the high shear machine, circulate shear for 5-20 minutes, cool to 4-15℃, and set aside.

[0074] 2) Make up the volume: Add the milk required for the make up volume according to the amount of ingredients.

[0075] 3) Homogenization: homogenize the liquid in the constant volume tank through a homogenizer with a homogenization parameter of 200bar-260bar.

[0076] 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer with the sterilization parameters of 121-130℃ / 4-6s.

[0077] 5) Filling: After cooling, it is filled by a filling machine.

[0078] Example 10 The difference between this embodiment and embodiment 9 is only that the raw materials are different.

[0079] The raw materials for preparation in this embodiment are: 934.9 parts by weight of milk, 60 parts by weight of cold brew coffee liquid, 5 parts by weight of coffee powder, and 0.1 parts by weight of lactase.

[0080] Comparative Examples 1-9 Comparative Examples 1-9 respectively provide a coffee latte, and the raw material formula and preparation method thereof are shown in Table 1 below.

[0081] Table 1

[0082] In Table 1, the difference between the preparation methods of Comparative Examples 1, 2, and 3 and the preparation methods of Examples 1 and 2 is that the chemical process is different, and Comparative Examples 1-3 respectively use high-temperature chemical materials, low-temperature chemical materials, and acid-base regulator chemical materials; the difference between the preparation methods of Comparative Examples 4 and 5 and the preparation methods of Examples 3 and 4 is that the chemical method is different, and Comparative Examples 4 and 5 use acid-base regulators and conventional high-temperature chemical processes, respectively; the difference between the preparation methods of Comparative Examples 6 and 7 and the preparation methods of Examples 5-8 is only in the different chemical process, and Comparative Examples 6 and Comparative Examples 7 respectively use conventional high-temperature chemical materials and acid-base regulator chemical materials; the difference between the preparation methods of Comparative Examples 8 and 9 and the preparation methods of Examples 9 and 10 is only in: the chemical process is different, and Comparative Examples 8 and Comparative Examples 9 respectively use conventional high-temperature chemical materials and acid-base regulator chemical materials.

[0083] in: "Conventional high-temperature chemical material" means that the chemical material temperature is replaced by "15-35℃" to "60-80℃".

[0084] "Conventional low-temperature chemical material" means that the chemical material temperature is replaced by "1-10°C" from "15-35°C".

[0085] "Acid-base regulator" means "using 0.05% sodium bicarbonate solution to adjust the pH of coffee concentrate to above 5.5, and then adding it to milk to make it a solid."

[0086] Experimental Example 1 This experimental example tests particle size, viscosity and stability.

[0087] The particle size and stability of the products of Examples 1-10 and Comparative Examples 1-9 were tested respectively, wherein the particle size was measured using a Beckman LS 13320 laser diffraction particle size analyzer, the viscosity was measured using an ANTONPAAR rheometer, and the stability was measured using a LUM stability analyzer.

[0088] The results are shown in Table 2.

[0089] Table 2

[0090] It can be seen from the test results in Table 2 that in Comparative Examples 1, 4, 6, and 8, high-temperature material processing is used, and there are different degrees of fat floating during the shelf life observation, the product clarification index is poor, the product particle size is high, and the viscosity is significantly increased relative to the embodiment; Comparative Example 2 adopts a low-temperature material processing, and there is also a certain degree of fat floating during the product shelf life, but the product viscosity is relatively low, and the product particle size is lower than that of Comparative Examples 1 and 3, but the product particle size of Comparative Examples 1 and 2 is still significantly higher than the embodiment level; Comparative Examples 3, 5, 7, and 9 use the process of adding acid-base regulators, and the fat floating during the shelf life is not obvious compared with other comparative examples, but the product particle size is slightly higher, and the product viscosity is also higher than that of the embodiment. The comprehensive evaluation of the product particle size, viscosity, and stability of each embodiment is better than that of each comparative example, among which, the four samples of Examples 7, 8, 9, and 10 have better product particle size and stability clarification index; the comprehensive evaluation of particle size and product stability of Examples 7 and 9 is the highest.

[0091] Experimental Example 2 In this experimental example, sensory evaluation was measured.

[0092] The samples of Examples 1-10 and Comparative Examples 1-9 were subjected to sensory evaluation by the general public. A consumer taste test was adopted: a comprehensive score was given to the test samples, with a full score of 10 points, and 25 people were selected to take the average score. The score results are shown in Table 3 below.

[0093] Table 3

[0094] It can be seen from Table 3 that the comprehensive performances of milk flavor, steamed flavor, coffee flavor, aftertaste and smoothness of Examples 7, 8, 9 and 10 are good, among which the comprehensive performances of smoothness and aftertaste of Examples 7 and 9 are the best.

[0095] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. Coffee latte, characterized in that The coffee latte is prepared from raw materials including milk, coffee liquid and coffee powder; the temperature of the coffee liquid and coffee powder in the milk is 15-35°C; the steps of homogenization and sterilization are included after the materials are blended; the homogenization parameter is 200-260bar; the sterilization parameter is 121-130°C, 4-6s.

2. The coffee latte according to claim 1, characterized in that: The material preparation comprises the following steps: adding coffee liquid and coffee powder to milk at 15-35° C. in sequence, cyclically shearing for 5-20 minutes, and cooling to 4-15° C. for later use.

3. The coffee latte according to claim 1, characterized in that: Calculated by weight, the amount of milk used is 929-954.5 parts, the amount of coffee liquid used is 40-60 parts, and the amount of coffee powder used is 5-10 parts.

4. The coffee latte according to claim 3, characterized in that: The raw materials for preparing the coffee latte also include a sweet ingredient; the amount of the sweet ingredient is ≤5 parts by mass.

5. The coffee latte according to claim 4, characterized in that: The sweetening ingredient is selected from sugar, sugar substitute or fruit juice.

6. The coffee latte according to claim 5, characterized in that: The sweet ingredient is fruit juice; the amount of the fruit juice is 0.5-1 part by mass.

7. The coffee latte according to claim 6, characterized in that: Firstly, the juice and coffee liquid are premixed to obtain a premixed liquid; then the premixed liquid and coffee powder are sequentially added into milk to dissolve.

8. The coffee latte according to claim 3, characterized in that: The raw materials for preparing the coffee latte also include lactase; the amount of lactase used is ≤0.1 parts by mass.

9. The coffee latte according to any one of claims 1 to 8, characterized in that: No stabilizer component is added to the raw materials for preparing the coffee latte; and the stability clarity index of the coffee latte is less than 0.3 as measured by a LUM stability analyzer.

10. The method for preparing coffee latte according to any one of claims 1 to 9, characterized in that: The coffee latte is prepared from raw materials including milk, coffee liquid and coffee powder; the temperature of the coffee liquid and coffee powder in the milk is 15-35°C; the steps of homogenization and sterilization are included after the materials are blended; the homogenization parameter is 200-260bar; the sterilization parameter is 121-130°C, 4-6s.

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