Coffee beverage and preparation method thereof

Abstract

The invention relates to the technical field of food beverages, in particular to a coffee beverage and a preparation method thereof.The coffee beverage comprises a sweetening agent, a swelling agent, a stabilizer, whole milk powder, a coffee concentrated solution, an emulsifier and water; the stabilizer is selected from one or more of guar gum, Arabic gum, xanthan gum, sodium carboxymethyl cellulose, microcrystalline cellulose and silicon dioxide; the fat of the coffee beverage easily floats to the surface layer of the coffee beverage, and the fat is uniformly distributed in the latte coffee beverage by adding mono-and diglycerides of fatty acids and sucrose fatty acid ester for emulsification, namely water-emulsion fusion, so that the problem of floating oil of the coffee beverage is solved; through microcrystalline cellulose, fine coffee particles are uniformly dispersed in the coffee beverage through fat and protein in the coffee beverage, so that the problem of coffee precipitation is solved.

Description

Technical Field

[0001] The present invention relates to the technical field of food and beverages, and particularly to a coffee beverage and a preparation method thereof. Background Art

[0002] There are a wide variety of coffee beverages sold on the market, among which latte coffee with milk or other dairy products as the main additive components is particularly popular. However, such products generally face a common technical problem: that is, within the marked shelf life, layering may occur inside the product, manifested as the floating of fat and the deposition of coffee particles at the bottom of the container. This unstable physical property not only affects the sensory quality of the product but may also have a negative impact on the drinking experience of consumers.

[0003] Specifically, latte coffee is essentially an acidic beverage, while the dairy products contained are close to neutral. When the two are mixed, the acidic components in the coffee may cause the proteins in the dairy products to denature, thereby causing phase separation - which is one of the main reasons for the "tofu pudding" - like texture of latte coffee. In addition, the fat in dairy products has a low density and is prone to floating to the liquid surface to form an oil layer, destroying the appearance consistency of the product. Finally, some tiny particles contained in the coffee raw materials, due to their poor water solubility, tend to settle to the bottom of the container under the action of gravity, further exacerbating the non - uniformity of the product. Summary of the Invention

[0004] In view of the above problems, the present invention aims to precisely control the acidity level of the coffee beverage, introduce effective emulsifiers such as monoglyceride, diglyceride and sucrose fatty acid ester to enhance the emulsifying performance of the system, and at the same time use microcrystalline cellulose as a suspension aid to uniformly disperse the insoluble coffee particles in the entire liquid medium. In this way, not only can the floating of fat and the denaturation of proteins be effectively inhibited, but also the precipitation tendency of coffee particles can be significantly reduced, thereby ensuring that the latte coffee beverage maintains a stable, uniform and aesthetic physical form throughout the shelf life and improving consumer satisfaction.

[0005] To solve the above - mentioned technical problems, the present invention provides a coffee beverage and a preparation method thereof.

[0006] In a first aspect, the present invention provides a coffee beverage, comprising a sweetener, a bulking agent, a stabilizer, whole milk powder, coffee concentrate, an emulsifier, and water;

[0007] The stabilizer is selected from one or more of guar gum, arabic gum, xanthan gum, sodium carboxymethyl cellulose, microcrystalline cellulose, and silicon dioxide.

[0008] In the present invention, the stabilizer is preferably a combination of sodium carboxymethyl cellulose and microcrystalline cellulose.

[0009] The combination of sodium carboxymethyl cellulose and microcrystalline cellulose can form an effective three-dimensional network structure, which not only enhances the overall viscosity of the beverage but also effectively prevents particle precipitation and stratification. This stable suspension system ensures that even after long-term storage, the coffee beverage remains uniform; CMC-Na, as an excellent water-soluble polymer compound, can maintain the stability of the solution within a wide pH range; while MCC provides additional support, ensuring the long-term storage performance of the product; due to the delicate texture formed by the combined action of the two stabilizers, the coffee beverage is smoother when consumed, enhancing the drinking experience of consumers; both CMC-Na and MCC are of natural origin or semi-synthetic materials, and they have good compatibility with other ingredients in the formulation such as sweeteners and emulsifiers, without causing adverse reactions or interfering with each other, ensuring the quality consistency of the final product.

[0010] In the present invention, the sweetener is selected from one or more of granulated sugar, sucrose, honey, and corn syrup.

[0011] In the present invention, the sweetener is preferably granulated sugar.

[0012] Granulated sugar has a pure, direct, and unadulterated sweet taste, which can provide the most basic and classic sweet taste for the coffee beverage. This sweetness does not mask the aroma and flavor of the coffee itself, but instead forms a perfect balance with the bitterness of the coffee, enhancing the overall taste; granulated sugar has very good solubility in water and can dissolve quickly at low temperatures, ensuring that the sweetness is evenly distributed throughout the beverage and avoiding problems such as local over-sweetness or insufficient sweetness. This enables a consistent taste experience whether in cold or hot beverages; granulated sugar is more stable under high-temperature conditions and is not prone to chemical changes or the production of adverse by-products. This is particularly important for products that require heat treatment (such as pasteurization), ensuring the safety and quality consistency of the product.

[0013] In the present invention, the emulsifier is selected from one or more of mono- and diglycerol fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and silicon dioxide.

[0014] In the present invention, the emulsifier is preferably mono- and diglycerol fatty acid esters and sucrose fatty acid esters.

[0015] High - efficiency emulsification: Mono - and diglycerol fatty acid esters and sucrose fatty acid esters have excellent emulsifying ability. They can form a stable interfacial film between the oil phase and the water phase, effectively preventing oil - water separation and ensuring the uniform distribution of fat components in coffee beverages. These two emulsifiers can promote the uniform dispersion of oils and other insoluble components in water, avoiding particle precipitation or stratification phenomena and enhancing the overall texture of the beverage. By forming a delicate emulsification system, mono - and diglycerol fatty acid esters and sucrose fatty acid esters give coffee beverages a smoother and denser taste, enhancing the consumer's drinking experience. These two emulsifiers show good stability during the heating process and do not decompose or deteriorate, which is particularly important for products that require heat treatment (such as pasteurization), ensuring the safety and quality consistency of the products. Mono - and diglycerol fatty acid esters and sucrose fatty acid esters are complementary in the emulsification mechanism. The former is good at stabilizing the oil - water interface, while the latter has better solubility and dispersibility in the water phase. The combination of the two can give full play to their respective advantages and achieve the best emulsification effect.

[0016] In the present invention, the leavening agent is selected from one or more of sodium citrate, ascorbic acid, bicarbonate, and phosphate.

[0017] In the present invention, the leavening agent is preferably sodium citrate.

[0018] When sodium citrate comes into contact with water, it can quickly release carbon dioxide gas to form tiny bubbles. These bubbles can significantly increase the volume of the beverage and give it a light feeling. This rapid reaction characteristic enables sodium citrate to instantly produce a leavening effect during the preparation process. The bubbles produced by sodium citrate are relatively stable and not easily broken, helping to maintain the foam structure in the beverage, increasing the visual appeal and taste levels. As a weak alkaline salt, sodium citrate can dissociate in water to play a certain buffering role, helping to regulate and stabilize the pH value of coffee beverages. This not only helps to maintain the optimal activity conditions of other ingredients (such as emulsifiers, stabilizers), but also prevents adverse chemical changes caused by pH fluctuations. An appropriate acidity can balance the bitterness of coffee and enhance the overall flavor. The use of sodium citrate can add a refreshing sour - sweet taste to the beverage without affecting health, making the taste more rich. Sodium citrate helps to improve the dissolution rate and uniform distribution of other poorly soluble ingredients (such as whole milk powder, stabilizers, etc.), ensuring that all ingredients are fully mixed throughout the beverage and avoiding precipitation or stratification phenomena. By forming a stable foam and uniform dispersion system, sodium citrate can make coffee beverages have a smoother and denser texture, enhancing the consumer's drinking experience. Sodium citrate can also play a slight antiseptic role, extending the shelf life of coffee beverages and reducing the possibility of microbial reproduction.

[0019] In the present invention, the mass ratio of the sweetener, leavening agent, stabilizer, whole milk powder, coffee concentrate, emulsifier, and water is (1 - 5) : (0.05 - 0.1) : (0.3 - 0.6) : (5 - 8) : (0.8 - 1); (1 - 3) : (86.3 - 87.85).

[0020] In a second aspect, the present invention provides a method for preparing a coffee beverage, comprising the following steps:

[0021] Step 1: Weigh each component according to the formula ratio;

[0022] Step 2: Add the leavening agent, stabilizer, and whole milk powder into a stirring container together, and stir evenly at a low speed to ensure that all dry ingredients are fully mixed;

[0023] Step 3: In another container, dissolve the sweetener in warm water until it is completely dissolved to form a uniform sweet solution, and keep it warm in a circulating manner;

[0024] Step 4: Slowly add the emulsifier into the sweet solution and keep stirring;

[0025] Step 5: Slowly pour the coffee concentrate into the liquid containing the emulsifier while keeping stirring;

[0026] Step 6: Mix all the liquids, add the remaining water into the above mixture, and continue to stir until a uniform liquid is obtained, and keep it warm in a circulating manner;

[0027] Step 7: Gradually add the mixed dry ingredients in Step 2 into the liquid mixture while maintaining stirring, and after ultra-high temperature instantaneous sterilization treatment, perform aseptic cold filling to obtain the coffee beverage;

[0028] In the present invention, in Step 2, the stirring time is 15 - 20 min.

[0029] In the present invention, in Step 3, the circulating heat preservation time is 20 - 30 min.

[0030] In the present invention, in Step 6, the circulating heat preservation time is 15 - 25 min.

[0031] In the present invention, in Step 7, the temperature of the ultra-high temperature instantaneous sterilization treatment is 130 - 140 °C and the time is 10 - 20 s.

[0032] Compared with the prior art, the beneficial effects of the present invention are:

[0033] (1) The coffee beverage itself is acidic, while dairy products are neutral. When combined, the acidic substances in coffee can cause the proteins in dairy products to denature, resulting in the layering of the coffee beverage or even turning it into a tofu-like state. Since the coffee contains dairy products, the fat in them tends to float to the surface of the coffee beverage. By adding mono- and diglycerol fatty acid esters and sucrose fatty acid esters for emulsification, that is, making the water and oil blend, the oil is evenly distributed in the latte coffee beverage, solving the problem of floating oil in the coffee beverage. Through microcrystalline cellulose, the fine particles of coffee are evenly dispersed in the coffee beverage through the fat and protein in the coffee beverage, solving the problem of coffee precipitation.

[0034] (2) By precisely adjusting the proportions of sweeteners, leavening agents, stabilizers, whole milk powder, coffee concentrate, emulsifiers, and water, the beverage is ensured to have a balanced sweetness and a smooth taste. In particular, the selected sweeteners such as granulated sugar and sucrose can provide a natural sweetness, while the coffee concentrate imparts a rich coffee aroma and flavor to the beverage, making the final product retain the original characteristics of coffee while increasing its palatability.

[0035] (3) Using multiple stabilizers not only helps prevent ingredient layering but also increases the texture and consistency of the product, enabling it to maintain a uniform state even after long-term storage, thus extending the shelf life of the product.

[0036] (4) Adding an appropriate leavening agent can, without affecting the original taste of coffee, make the beverage present a lighter and fluffier texture while providing a visual enjoyment. In addition, these ingredients can also help regulate the pH value and further optimize the taste of coffee.

[0037] (5) Adopting ultra-high temperature instantaneous sterilization treatment (UHT) can achieve an effective sterilization effect in a short time while maximizing the retention of nutrients and the original flavor. The aseptic cold filling process ensures the hygienic conditions during production, eliminating the possibility of secondary contamination, thus providing consumers with a safe and reliable high-quality beverage. Detailed implementation method

[0038] The technical solutions of the present invention will be clearly and completely described below in conjunction with specific embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts fall within the protection scope of the present invention.

[0039] Embodiment 1

[0040] This embodiment provides a method for preparing a coffee beverage, including the following steps:

[0041] Step 1: Weigh each component according to the formula ratio;

[0042] The mass ratio of granulated sugar, sodium citrate, sodium carboxymethylcellulose and microcrystalline cellulose, whole milk powder, coffee concentrate, mono- and diglycerol fatty acid esters and sucrose fatty acid esters, and water is 1:0.1:0.6:8:1:3:87.85;

[0043] Step 2: Add sodium citrate, sodium carboxymethylcellulose, microcrystalline cellulose and whole milk powder into a stirring container together, and stir evenly at low speed to ensure that all dry ingredients are fully mixed. The stirring time is 18 min;

[0044] Step 3: In another container, dissolve granulated sugar in warm water until completely dissolved to form a uniform sweet solution, and keep it warm circularly. The circular warming time is 25 min;

[0045] Step 4: Slowly add mono- and diglycerol fatty acid esters and sucrose fatty acid esters into the sweet solution and keep stirring;

[0046] Step 5: Slowly pour the coffee concentrate into the liquid containing mono- and diglycerol fatty acid esters and sucrose fatty acid esters while keeping stirring;

[0047] Step 6: Mix all the liquids, add the remaining water into the above mixture, and continue to stir until a homogeneous liquid is obtained. Keep it warm circularly. The circular warming time is 20 min.

[0048] Step 7: Gradually add the mixed dry ingredients in Step 2 into the liquid mixture while maintaining stirring, and then perform aseptic cold filling after ultra-high temperature instantaneous sterilization treatment. The temperature of the ultra-high temperature instantaneous sterilization treatment is 130 - 140 °C and the time is 10 - 20 s to obtain a coffee beverage.

[0049] Example 2

[0050] Compared with Example 1, the mass ratio of granulated sugar, sodium citrate, sodium carboxymethylcellulose and microcrystalline cellulose, whole milk powder, coffee concentrate, mono- and diglycerol fatty acid esters and sucrose fatty acid esters, and water is 5:0.05:0.3:5:0.8;1:86.3, and the remaining steps are the same as those in Example 1.

[0051] Example 3

[0052] Compared with Example 1, the mass ratio of granulated sugar, sodium citrate, sodium carboxymethylcellulose and microcrystalline cellulose, whole milk powder, coffee concentrate, mono- and diglycerol fatty acid esters and sucrose fatty acid esters, and water is 2:0.06:0.4:6:0.8;3:87.74, and the remaining steps are the same as those in Example 1.

[0053] Example 4

[0054] Compared with Example 1, the mass ratio of white granulated sugar, sodium citrate, sodium carboxymethylcellulose and microcrystalline cellulose, whole milk powder, coffee concentrate, mono- and diglycerol fatty acid esters and sucrose fatty acid esters, and water is 3: 0.08: 0.5: 7: 0.9; 2: 86.52, and the remaining steps are the same as those in Example 1.

[0055] Example 5

[0056] Compared with Example 1, the mass ratio of white granulated sugar, sodium citrate, sodium carboxymethylcellulose and microcrystalline cellulose, whole milk powder, coffee concentrate, mono- and diglycerol fatty acid esters and sucrose fatty acid esters, and water is 4: 0.08: 0.5: 7: 0.9; 1: 86.52, and the remaining steps are the same as those in Example 1.

[0057] Comparative Example 1

[0058] Compared with Example 1, sodium citrate is not added, and the remaining steps are the same as those in Example 1.

[0059] Comparative Example 2

[0060] Compared with Example 1, sodium carboxymethylcellulose is not added, and the remaining steps are the same as those in Example 1.

[0061] Comparative Example 3

[0062] Compared with Example 1, sodium carboxymethylcellulose and microcrystalline cellulose are not added, and the remaining steps are the same as those in Example 1.

[0063] Comparative Example 4

[0064] Compared with Example 1, mono- and diglycerol fatty acid esters are not added, and the remaining steps are the same as those in Example 1.

[0065] Comparative Example 5

[0066] Compared with Example 1, mono- and diglycerol fatty acid esters and sucrose fatty acid esters are not added, and the remaining steps are the same as those in Example 3.

[0067] The sensory evaluation of the prepared coffee beverage was carried out, and the sensory evaluation criteria are shown in Table 1.

[0068]

[0069] The test results are shown in Table 2

[0070] Table 2

[0071] Test group Comprehensive score Example 1 90 Example 2 91 Example 3 89 Example 4 87 Example 5 86 Comparative example 1 65 Comparative example 2 70 Comparative example 3 71 Comparative example 4 68 Comparative example 5 64

[0072] The test results show that sodium citrate, as a leavening agent, helps to form a light and fluffy foam structure while adjusting the pH value and improving the taste. In Comparative Example 1, no sodium citrate was added, resulting in a comprehensive score of 65 points, which was significantly lower than that of all the examples. This indicates that sodium citrate is crucial for maintaining the appearance and stability of the beverage;

[0073] In Comparative Example 2, no sodium carboxymethylcellulose was added, and the comprehensive score was 70 points; in Comparative Example 3, neither sodium carboxymethylcellulose nor microcrystalline cellulose was added, and the comprehensive score was 71 points. The stabilizer is very important for preventing precipitation and creaming. Although it did not completely fail, it was significantly less stable than the products containing stabilizers;

[0074] In Comparative Example 4, no mono- and diglycerol fatty acid esters were added, and the comprehensive score was 68 points; in Comparative Example 5, neither mono- and diglycerol fatty acid esters nor sucrose fatty acid esters were added, and the comprehensive score was 64 points. The products lacking emulsifiers showed obvious creaming and flocculation phenomena, indicating that emulsifiers play an important role in maintaining the homogeneity and taste of the beverage.

[0075] The specific embodiments further describe the present invention. However, it should be understood that the specific descriptions herein should not be construed as limiting the essence and scope of the present invention. Various modifications made by those of ordinary skill in the art to the above embodiments after reading this specification all fall within the scope protected by the present invention.

Claims

1. A coffee beverage, characterized in that, It includes a sweetener, a leavening agent, a stabilizer, whole milk powder, coffee concentrate, an emulsifier, and water; The stabilizer is selected from one or more of guar gum, gum arabic, xanthan gum, sodium carboxymethyl cellulose, microcrystalline cellulose, and silicon dioxide.

2. A coffee beverage according to claim 1, characterized in that, The sweetener is selected from one or more of granulated sugar, sucrose, honey, and corn syrup.

3. A coffee beverage according to claim 1, wherein The emulsifier is selected from one or more of mono- and diglycerol fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and silicon dioxide.

4. A coffee beverage according to claim 1, wherein The leavening agent is selected from one or more of sodium citrate, ascorbic acid, bicarbonate, and phosphate.

5. A coffee beverage according to any one of claims 1 - 4, characterized in that, The mass ratio of the sweetener, leavening agent, stabilizer, whole milk powder, coffee concentrate, emulsifier, and water is (1 - 5):(0.05 - 0.1):(0.3 - 0.6):(5 - 8):(0.8 - 1);(1 - 3):(86.3 - 87.85).

6. A method for preparing a coffee beverage according to any one of claims 1-5, characterized in that, It includes the following steps: Step 1: Weigh each component according to the formula ratio. Step 2: Add the leavening agent, stabilizer, and whole milk powder into a stirring container and stir evenly at a low speed to ensure that all dry ingredients are fully mixed. Step 3: In another container, dissolve the sweetener in warm water until completely dissolved to form a uniform sweet solution, and keep it warm in a cycle. Step 4: Slowly add the emulsifier to the sweet solution and keep stirring. Step 5: Slowly pour the coffee concentrate into the liquid containing the emulsifier while keeping stirring. Step 6: Mix all the liquids, add the remaining water to the above mixture, and continue stirring until a uniform liquid is obtained, and keep it warm in a cycle. Step 7: Gradually add the dry ingredients mixed in Step 2 to the liquid mixture while maintaining stirring, and after ultra-high temperature instantaneous sterilization treatment, perform aseptic cold filling to obtain a coffee beverage.

7. The method for preparing a coffee beverage according to claim 6, characterized in that, In Step 2, the stirring time is 15 - 20 min.

8. The method for preparing a coffee beverage according to claim 6, characterized in that, In Step 3, the time for keeping warm in a cycle is 20 - 30 min.

9. The method for preparing a coffee beverage according to claim 6, wherein, In Step 6, the time for keeping warm in a cycle is 15 - 25 min.

10. The method for preparing a coffee beverage according to claim 6, characterized in that, In Step 7, the temperature of the ultra-high temperature instantaneous sterilization treatment is 130 - 140 °C, and the time is 10 - 20 s.

Images