Emulsifier as well as preparation method and application method thereof

Abstract

The invention discloses an emulsifier, a preparation method and an application method, the emulsifier has the advantages of low cost, environmental protection, food safety and easiness in use, and the problems of high consumption, high cost and potential food safety of traditional milk in coffee art practice are solved. The emulsifier is prepared by mixing polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate according to a specific mass ratio, and can simulate the physical characteristics, including density, stability and milk foam quality, of the whipped milk at normal temperature. Through an accurate formula and a simple preparation process, the emulsifier disclosed by the invention can provide experience similar to that of real milk in the coffee art, meanwhile, the dependence on milk is reduced, the food waste is reduced, and the practice efficiency of coffee professionals is improved. Besides, the main component of the emulsifier is a food additive, so that the emulsifier is safer to use and does not threaten human health, and the environmental problem possibly caused by using chemical raw materials is also avoided.

Description

Technical Field

[0001] This invention relates to the field of food additives and coffee beverage production technology, specifically to an emulsifier and its preparation and application methods. Background Technology

[0002] With the popularization and development of coffee culture, latte art has gradually become an important skill in coffee beverage preparation. However, traditional latte art practice requires the consumption of a large amount of milk, which not only increases the cost of coffee making but also puts pressure on the environment. Furthermore, milk consumption may raise food safety concerns, especially in non-professional settings where the storage and use of milk require strict management. Therefore, developing a safe emulsifier that can replace milk, reduce waste, lower costs, and is safe is of significant practical importance to the coffee industry.

[0003] Therefore, we propose an emulsifier, its preparation method, and its application method. Summary of the Invention

[0004] The purpose of this invention is to provide an emulsifier, its preparation method, and its application method, which have the advantages of reducing costs, reducing food waste, improving practice efficiency, and ensuring food safety. It solves the problems of high consumption, high cost, potential food safety risks, and environmental impact of traditional milk in coffee latte art practice.

[0005] To achieve the above objectives, the present invention provides the following technical solution: an emulsifier to replace milk, comprising a primary component and an auxiliary component, wherein the primary component is polyoxyethylene (20) sorbitan monolaurate, and the auxiliary component is polyethylene glycol 400 monooleate.

[0006] Preferably, the polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate in the emulsifier are mixed at a mass ratio of 1:0.015 to simulate the frothing effect of milk in coffee latte art.

[0007] Preferably, the density of the lower liquid layer of the emulsified and whipped emulsifier is between 0.93 and 0.94 g / ml, and the density of the upper milk foam layer is between 0.20 and 0.25 g / ml;

[0008] The milk foam whipped with emulsifier remains stable in shape for no less than 2 hours at 20℃-25℃, without significant defoaming or separation;

[0009] The milk foam formed by the emulsifier maintains the latte art pattern on the surface of the coffee for at least 30 minutes;

[0010] The average diameter of the milk foam after emulsification does not exceed 3 micrometers.

[0011] The viscosity of the emulsifier at the time of pouring is between 0.15 and 0.25 Pa·s.

[0012] A method for preparing an emulsifier to replace milk, characterized by comprising the following steps:

[0013] S1: Raw Material Preparation

[0014] Confirm the specifications and quality standards of the required raw materials: polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate;

[0015] Prepare the appropriate amount of raw materials, ensuring that the purity and quality of the raw materials meet the preparation requirements;

[0016] S2: Weighing and Proportioning

[0017] Using a weighing tool, weigh polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate in a mass ratio of 1:0.015.

[0018] The weighed raw materials are accurately proportioned and ready for mixing;

[0019] S3: Mixing and Temperature Control

[0020] Place the proportioned raw materials in a mixing container and set a constant temperature device to maintain a temperature range of 20°C to 25°C;

[0021] Use an electric mixer to mix the ingredients evenly, ensuring that the two ingredients are fully blended and form a stable emulsion system.

[0022] S4: Quality Inspection and Adjustment

[0023] The mixed emulsifier is subjected to quality inspection, including testing of emulsifying performance, stability, viscosity and safety indicators;

[0024] Based on the test results, make minor adjustments to the formula or preparation process;

[0025] S5: Packaging and Storage

[0026] The qualified emulsifier is dispensed into spray bottles and sealed to prevent contamination;

[0027] Indicate product information and storage conditions, and store the emulsifier in a light-proof, moisture-proof, and temperature-appropriate environment.

[0028] Preferably, the mixing container in S3 has a temperature control system, and the temperature fluctuation range does not exceed ±1℃.

[0029] Set the stirring speed to 300-500 RPM / min and the stirring time to no less than 10 minutes.

[0030] Preferably, step S4 includes the following quality inspection:

[0031] Emulsification performance test: After mixing the emulsifier with water in the recommended ratio, measure the stability of the emulsion. The sedimentation should not exceed 2 cm / 24 hours.

[0032] Viscosity test: Use a rotational viscometer to measure the viscosity of the emulsifier; it should be within the range of 0.15-0.25 Pa·s.

[0033] Safety testing: Acute oral toxicity test in mice showed an LD50 greater than 5000 mg / kg.

[0034] A method for applying an emulsifier that can replace milk, characterized by comprising the following steps:

[0035] Step S1: Prepare tools and materials

[0036] Make sure you have the necessary coffee-making tools, including a steam milk frother, weighing tools, a thermometer, and have ice water and emulsifier ready.

[0037] Step S2: Mixing the emulsifier with water

[0038] Mix 0.4 grams of emulsifier with 200-250 ml of ice water; use a weighing tool to ensure the accurate ratio of emulsifier to water;

[0039] Step S3: Heating and Whipping

[0040] Turn on the milk steamer and insert the steam wand into the surface of the emulsifier solution to allow air to enter the solution and form bubbles;

[0041] When bubbles begin to form uniformly and the solution volume expands by 10% to 15%, it indicates that the degree of air intake is appropriate. At this time, the steam rod is inserted into the solution so that the gas cannot enter the solution surface.

[0042] Continue heating and move the steam rod up and down in the solution to promote the rotation of the solution and the frothing process of the milk foam, until the thermometer shows that the temperature reaches 55-60℃;

[0043] Step S4: Temperature and Stability Control

[0044] Use a thermometer to monitor the temperature of the emulsifier and ensure it is within the range of 55-60℃;

[0045] Step S5: Latte Art Practice

[0046] Pour the whipped emulsifier into a coffee cup and use its milk foam and liquid base to create latte art.

[0047] Step S6: Cleaning and Maintenance

[0048] After use, clean and maintain the steam milk frother and other tools properly.

[0049] Preferably, in step S3, the depth to which the steam rod is inserted into the solution surface is 1 to 1.5 cm; when the bubbles begin to form uniformly and the solution volume expands by 10% to 15%, the apparent appearance is that the bubbles uniformly cover the entire solution surface, and the solution exhibits a slight white foam layer.

[0050] Preferably, in step S3, the steam rod is inserted into the solution to a depth of 3 to 4 centimeters; when the temperature reaches 55-60°C and the milk foam becomes fine and its volume no longer increases significantly, the emulsifier has been whipped to a state suitable for latte art.

[0051] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0052] 1. This invention achieves the effect of simulating milk whipping while reducing practice costs and environmental pressure by setting a specific mass ratio of polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate.

[0053] 2. The emulsifier of the present invention does not require special equipment or conditions during preparation, which simplifies the production process, improves preparation efficiency, and is easy to produce and use on a large scale;

[0054] 3. The emulsifier of the present invention provides a latte art experience similar to that of real milk during use, ensuring the quality and stability of the latte art pattern, while avoiding food safety issues that may be caused by milk;

[0055] 4. Since the main component of the emulsifier is a food-grade additive, this invention is more environmentally friendly and safer, reduces dependence on milk resources, and helps promote the sustainable development of the coffee industry. Attached Figure Description

[0056] Figure 1 This is a schematic diagram of the emulsifier composition of the present invention;

[0057] Figure 2 This is a schematic diagram illustrating the properties of the emulsifier of the present invention;

[0058] Figure 3 This is a schematic diagram of the preparation method steps of the present invention;

[0059] Figure 4 This is a schematic diagram of the mixed parameters of the present invention;

[0060] Figure 5 This is a schematic diagram of the emulsifier quality parameters of the present invention;

[0061] Figure 6 This is a schematic diagram of the application method steps of the present invention;

[0062] Figure 7 This is a schematic diagram of the steam rod depth control of the present invention;

[0063] Figure 8 This is a schematic diagram illustrating the status recognition of the present invention. Detailed Implementation

[0064] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0065] Please see Figures 1 to 8 The present invention provides a technical solution: an emulsifier to replace milk, comprising a primary component and an auxiliary component, wherein the primary component is polyoxyethylene (20) sorbitan monolaurate, and the auxiliary component is polyethylene glycol 400 monooleate;

[0066] The main features of the emulsifier of the present invention are its unique formulation and method of use. The combination of the primary component, polyoxyethylene (20) sorbitan monolaurate, and the auxiliary component, polyethylene glycol 400 monooleate, mixed in a precise ratio, can prepare an emulsifier that simulates the effect of whipping milk at room temperature.

[0067] The preparation process of this emulsifier is not complicated, but its application in the field of latte art is revolutionary. Through simple formulation and mixing, a liquid that can simulate the effect of frothing milk can be obtained. This not only reduces reliance on milk but also avoids significant milk waste, lowers practice costs, and provides baristas with a more economical and environmentally friendly option.

[0068] Compared with traditional milk or detergents, the emulsifier of this invention has significant advantages:

[0069] Cost-effectiveness: Compared to traditional milk, using the emulsifier of this invention can significantly reduce the cost of coffee latte art practice and improve economic efficiency.

[0070] Food safety: Unlike detergents, the emulsifier in this invention is mainly composed of food additives, which avoids food safety hazards and provides baristas with a safer practice environment.

[0071] Environmental protection: The emulsifier of this invention has a simple preparation process and its main components are food additives. This not only reduces milk waste but also reduces the negative impact on the environment, which is in line with the concept of sustainable development.

[0072] The emulsifier contains polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate mixed at a mass ratio of 1:0.015 to simulate the frothing effect of milk in coffee latte art.

[0073] First, the selection of the formulation ratio is one of the key aspects of the emulsifier preparation in this invention. Polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate are mixed at a mass ratio of 1:0.015. After multiple experiments, this ratio has been verified to achieve the best whipping effect. This formulation ratio ensures the stability of the emulsifier and can simulate a whipping effect similar to milk, providing baristas with a more realistic and reliable latte art practice experience.

[0074] Secondly, the application of emulsifiers in simulating the effect of milk frothing is another important innovation of this invention. By precisely controlling the formulation ratio and preparation process of the emulsifier, the delicate milk foam after milk frothing can be simulated at room temperature, providing a more convenient and economical alternative for coffee latte art. This simulation effect not only meets the needs of baristas for latte art practice but also maintains the original flavor and texture of coffee, providing a new solution for the sustainable development of the coffee industry.

[0075] In summary, the emulsifier formulation of this invention has a reasonable ratio and a significant simulation effect, demonstrating broad application prospects and market potential. With increasing awareness of coffee quality and environmental protection, this invention will become a significant innovation in the coffee industry, providing baristas with a higher-quality and more sustainable latte art practice solution.

[0076] The density of the lower liquid layer of the emulsifier after emulsification and whipping is between 0.93 and 0.94 g / ml, and the density of the upper milk foam layer is between 0.20 and 0.25 g / ml.

[0077] The milk foam whipped with emulsifier remains stable in shape for no less than 2 hours at 20℃-25℃, without significant defoaming or separation;

[0078] The milk foam formed by the emulsifier maintains the latte art pattern on the surface of the coffee for at least 30 minutes;

[0079] The average diameter of the milk foam after emulsification does not exceed 3 micrometers.

[0080] The viscosity of the emulsifier at the time of pouring is between 0.15 and 0.25 Pa·s;

[0081] First, the density of the lower liquid layer after emulsification is between 0.93 and 0.94 g / ml, and the density of the upper milk foam layer is between 0.20 and 0.25 g / ml. This performance indicator ensures that the emulsifier can form milk foam of moderate density after frothing. Furthermore, the density difference between the lower liquid layer and the upper milk foam layer helps the milk foam float stably on the surface of the coffee and better maintains the clarity and durability of the latte art pattern.

[0082] Secondly, the milk foam whipped by the emulsifier remains stable in shape for no less than 2 hours at 20℃-25℃ without significant defoaming or separation. This means that even in high-temperature environments, the milk foam can maintain a stable shape and is not easily affected by external conditions, providing baristas with a longer window for latte art operations, making latte art practice more convenient and efficient.

[0083] In addition, the milk foam formed by the emulsifier maintains the latte art pattern on the coffee surface for at least 30 minutes. This performance indicator shows that the milk foam whipped by the emulsifier has a longer persistence and can maintain the latte art effect on the coffee surface for a longer period of time, allowing baristas to showcase a wider variety of latte art techniques and patterns.

[0084] Finally, the average bubble diameter of the milk foam after emulsification is no more than 3 micrometers. This performance indicator ensures the fineness and uniformity of the milk foam, making the latte art patterns clearer and more delicate, and providing baristas with a higher level of latte art experience and expression space.

[0085] A method for preparing a milk-substitute emulsifier includes the following steps:

[0086] S1: Raw Material Preparation

[0087] Confirm the specifications and quality standards of the required raw materials: polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate.

[0088] Prepare the appropriate amount of raw materials, ensuring that the purity and quality of the raw materials meet the preparation requirements.

[0089] S2: Weighing and Proportioning

[0090] Using a weighing tool, weigh polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate in a mass ratio of 1:0.015.

[0091] The weighed raw materials are accurately proportioned and ready for mixing.

[0092] S3: Mixing and Temperature Control

[0093] Place the proportioned raw materials in a mixing container and set a constant temperature device to maintain a temperature range of 20°C to 25°C;

[0094] Use an electric mixer to mix the ingredients evenly, ensuring that the two ingredients are fully blended and form a stable emulsion system.

[0095] S4: Quality Inspection and Adjustment

[0096] The mixed emulsifier is subjected to quality inspection, including testing of emulsifying performance, stability, viscosity and safety indicators;

[0097] Based on the test results, make minor adjustments to the formula or preparation process;

[0098] S5: Packaging and Storage

[0099] The qualified emulsifier is dispensed into spray bottles and sealed to prevent contamination;

[0100] Indicate product information and storage conditions, and store emulsifiers in a light-proof, moisture-proof, and temperature-appropriate environment;

[0101] Before the preparation process begins, it is necessary to confirm the specifications and quality standards of the required raw materials: polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate. Ensure that the purity and quality of the raw materials used meet the requirements of subsequent preparation. Simultaneously, prepare the appropriate quantity of raw materials to ensure sufficient supply and maintain the continuity of the production process and the stability of quality.

[0102] Using precise weighing tools, accurately weigh the required polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate in a mass ratio of 1:0.015. The key to this step is ensuring accurate proportions to guarantee the smooth progress of subsequent mixing.

[0103] The precisely proportioned ingredients are placed in a mixing container, and a temperature control device is set to maintain a temperature range of 20°C to 25°C. This temperature range is to ensure stability and emulsification during the mixing process. A professional electric mixer is used for uniform mixing to ensure the two ingredients are fully integrated and form a stable emulsion system.

[0104] A comprehensive quality inspection is conducted on the mixed emulsifier, including but not limited to testing of emulsifying properties, stability, viscosity, and safety indicators. Based on the test results, the formulation or preparation process is fine-tuned to ensure the product meets optimal quality standards. The purpose of this step is to ensure product stability and safety while optimizing product performance.

[0105] The quality-inspected and qualified emulsifier is dispensed into spray bottles and strictly sealed to prevent contamination and environmental impact. Product information and storage conditions are clearly labeled, and the emulsifier is stored in a light-proof, moisture-proof, and temperature-controlled environment to maintain product stability and quality. This step aims to ensure the safety and effectiveness of the product during use.

[0106] The mixing container in S3 is equipped with a temperature control system, and the temperature fluctuation range does not exceed ±1℃.

[0107] Set the stirring speed to 300-500 RPM / min and the stirring time to be no less than 10 minutes.

[0108] Firstly, the temperature control system in the mixing container ensures temperature stability and consistency throughout the preparation process. Precise temperature control is crucial for emulsifier production because temperature variations can affect the properties of raw materials and the rate of their reactions, thus impacting the quality and stability of the emulsifier. The temperature control system allows for real-time monitoring of temperature changes within the mixing container and adjustments based on a set temperature range, ensuring that temperature fluctuations do not exceed ±1°C during preparation. This guarantees that the emulsifier preparation process takes place under ideal temperature conditions.

[0109] Secondly, setting the stirring speed is also a key factor in the preparation process. The choice of stirring speed directly affects the uniformity of the raw material mixing and the emulsification effect. By setting the stirring speed to 300-500 RPM / min, it is possible to ensure that the raw materials are fully contacted and uniformly dispersed during the mixing process, promoting the fusion of the two raw materials and the formation of the emulsion system. An appropriate stirring speed can effectively improve the stability and uniformity of the emulsifier, thereby ensuring the quality and performance of the final product.

[0110] Finally, the stirring time is also a crucial parameter in the preparation process. A stirring time of at least 10 minutes ensures thorough mixing and emulsification of the raw materials, allowing the emulsifier to reach its optimal performance. During stirring, the mixing and emulsification of the raw materials is a gradual process, requiring sufficient time to ensure that the various components fully dissolve and interact. Therefore, an appropriate stirring time can guarantee the quality and stability of the emulsifier.

[0111] S4 includes the following quality inspections:

[0112] Emulsification performance test: After mixing the emulsifier with water in the recommended ratio, measure the stability of the emulsion. The sedimentation should not exceed 2 cm / 24 hours.

[0113] Viscosity test: Use a rotational viscometer to measure the viscosity of the emulsifier; it should be within the range of 0.15-0.25 Pa·s.

[0114] Safety testing: Acute oral toxicity test in mice was conducted, and the LD50 was greater than 5000 mg / kg to ensure product safety;

[0115] Emulsification performance test:

[0116] Emulsifying performance is one of the important indicators for evaluating the effectiveness of emulsifiers. The stability of the emulsion obtained by mixing the emulsifier described in this invention with water at the recommended ratio is evaluated through a sedimentation test. During the test, the mixed emulsion is placed in a static state, and the sedimentation height should not exceed 2 cm within 24 hours. This indicator ensures the stability of the emulsion during use, thereby guaranteeing the reliability and practicality of the preparation method.

[0117] Viscosity test:

[0118] The viscosity of an emulsifier is crucial to its performance in practical applications. We use a rotational viscometer to measure the viscosity of the emulsifier, which should be within the range of 0.15-0.25 Pa·s. Controlling the viscosity within this range is beneficial to the emulsifier's flowability and coatability, thus enabling better coating of coffee liquid and the creation of latte art patterns.

[0119] Safety inspection:

[0120] To ensure product safety, we conducted an acute oral toxicity test in mice. The test results showed that the LD50 of the emulsifier was greater than 5000 mg / kg, meeting relevant safety standards and regulatory requirements. This means that even at high doses, the emulsifier of this invention will not cause acute toxicity reactions in mice, ensuring the safety and reliability of the product.

[0121] Step S1: Prepare tools and materials

[0122] Choosing a steam milk frother is crucial for creating latte art, as it provides stable pressure and temperature to ensure that the emulsifier is effectively whipped into milk foam.

[0123] Use a high-precision electronic scale to weigh the emulsifier, ensuring an accuracy of 0.01 grams to achieve the best emulsification effect.

[0124] Prepare a thermometer to monitor the temperature of the emulsifier in real time, ensuring that it remains within the optimal temperature range throughout the process.

[0125] Prepare enough ice water, preferably filtered or mineral water, to avoid impurities in the water affecting the performance of the emulsifier.

[0126] Ensure that the quality and purity of the emulsifier meet the requirements, and that it is not expired or damp.

[0127] Step S2: Mixing the emulsifier with water

[0128] Slowly add the weighed 0.4g of emulsifier to 200-250ml of ice water. You can add a small amount of water first for premixing, and then gradually add the remaining water to ensure that the emulsifier is completely dissolved.

[0129] During the mixing process, use a stirring rod or stirrer to stir evenly until the emulsifier is completely dissolved in the water, forming a uniform, particle-free solution.

[0130] Step S3: Heating and Whipping

[0131] Preheat the milk steamer to a suitable temperature, usually between 55-60℃.

[0132] Pour the mixed emulsifier solution into the milk frother of the steam milk frother, ensuring that the amount of solution does not exceed the maximum capacity of the milk frother.

[0133] Turn on the milk steamer and insert the steam wand to a depth of 1 to 1.5 cm below the surface of the solution to start heating and allow air to enter the solution to form bubbles.

[0134] When the bubbles evenly cover the entire solution surface and the solution volume expands by 10% to 15%, insert the steam rod into the solution, continue heating and move the steam rod up and down to promote the rotation of the solution and the frothing process of the milk foam.

[0135] Observe the state of the emulsifier. When the temperature reaches 55-60℃ and the milk foam becomes fine and its volume no longer increases significantly, it means that the emulsifier has been whipped to a state suitable for latte art.

[0136] Step S4: Temperature and Stability Control

[0137] Throughout the heating and whipping process, the temperature of the emulsifier is constantly monitored with a thermometer to ensure it remains within the range of 55-60℃.

[0138] If the temperature is too high, you can reduce the amount of steam or turn off the steam milk frother to allow the emulsifier to cool down slightly; if the temperature is too low, you can increase the amount of steam to achieve the ideal temperature.

[0139] Step S5: Latte Art Practice

[0140] Pour the whipped emulsifier into the coffee cup, being careful to control the speed and angle of pouring to maintain an even distribution of milk foam.

[0141] Using milk foam and liquid base for latte art, baristas can create a variety of complex patterns based on their skills and creativity.

[0142] During latte art, the shape and size of the design can be controlled by changing the angle and speed of pouring milk, as well as by moving the coffee cup.

[0143] Step S6: Cleaning and Maintenance

[0144] After use, turn off the steam milk frother and allow it to cool to room temperature.

[0145] Clean the steam wand and milk frother, ensuring there is no emulsifier residue. You can use a mild detergent and a soft sponge to clean them, then rinse thoroughly and let them air dry.

[0146] Clean the work surface and tools used to keep the work environment clean.

[0147] When storing tools and equipment, ensure they are in dry, clean, and appropriate conditions, avoiding direct sunlight and humid environments to extend their lifespan and maintain optimal performance.

[0148] In step S3, the depth to which the steam rod is inserted into the solution surface is 1 to 1.5 cm; when the bubbles begin to form uniformly and the solution volume expands by 10% to 15%, the apparent appearance is that the bubbles uniformly cover the entire solution surface, and the solution exhibits a slight white foam layer.

[0149] The depth to which the steam rod is inserted into the solution surface is controlled between 1 and 1.5 cm. This is to ensure that the steam can be evenly transferred into the solution, promoting uniform mixing of gases and the formation of bubbles.

[0150] When bubbles begin to evenly cover the entire solution surface and the solution volume expands by 10% to 15%, this indicates that the emulsifier has begun to aerate and the gas is being effectively encapsulated in the solution. At this point, a light white foam layer should appear on the solution surface, which is an initial sign that the emulsifier is forming stable milk foam.

[0151] In step S3, the steam wand is inserted into the solution to a depth of 3 to 4 cm; when the temperature reaches 55-60℃ and the milk foam becomes fine and its volume no longer increases significantly, the emulsifier has been whipped to a state suitable for latte art.

[0152] Insert the steam rod into the solution to a depth of 3 to 4 centimeters. This helps to further agitate and stabilize the foam, while preventing excessive gas from entering, which could lead to overly large or unstable foam.

[0153] When the thermometer shows a temperature of 55-60℃, it indicates that the emulsifier has reached its optimal temperature range for latte art. At this temperature, the emulsifier's viscosity and foam stability are at their best, enabling the creation of complex latte art patterns.

[0154] At this point, the milk foam becomes fine and its volume no longer increases significantly, meaning the emulsifier has been whipped to a state suitable for latte art. The texture of the milk foam should be similar to that of real milk after whipping, with good fluidity and persistence, capable of creating clear and stable latte art patterns on the coffee surface.

[0155] Example 1: Application in coffee training institutions

[0156] Background information:

[0157] In coffee training institutions, students need a large amount of milk to practice latte art techniques. Traditionally, this leads to significant milk consumption and increased costs. To address this issue, we introduce the alternative milk emulsifier of this invention.

[0158] Technical objective:

[0159] The purpose of this embodiment is to reduce milk consumption and costs for training institutions by using the emulsifier of the present invention, while providing a latte art practice experience similar to that of real milk.

[0160] Innovation points and application scenarios:

[0161] In this embodiment, the innovation lies in the fact that the emulsifier can significantly reduce milk usage without sacrificing latte art quality. Application scenarios include various coffee training courses where trainees can use the emulsifier to practice latte art without worrying about milk waste or cost.

[0162] Comparative experiment:

[0163]

[0164] Example 2: International Coffee Latte Art Competition

[0165] Background information:

[0166] In international latte art competitions, contestants require large quantities of milk for preparation and practice. This is not only costly but also puts pressure on the environment. To improve the sustainability of the competition, the emulsifier of this invention is introduced as a milk alternative.

[0167] Technical objective:

[0168] The purpose of this embodiment is to reduce the use of milk, lower costs, and improve the environmental friendliness of the competition while maintaining the quality of latte art.

[0169] Innovation points and application scenarios:

[0170] In this embodiment, the innovation lies in the emulsifier's ability to provide latte art effects comparable to real milk in high-intensity competition environments. The application scenario is international latte art competitions, where competitors can use the emulsifier for practice and competition while minimizing environmental impact.

[0171] Comparative experiment:

[0172]

[0173] Example 3: Daily Latte Art Practice for Home Coffee Enthusiasts

[0174] Background information:

[0175] For home coffee enthusiasts, daily latte art practice is not only a pleasure but also an important way to improve coffee-making skills. However, frequent practice leads to high milk consumption, increasing household expenses and burdening the environment. To address this issue, the milk emulsifier of this invention provides an environmentally friendly and economical solution.

[0176] Technical objective:

[0177] The purpose of this embodiment is to provide an easy-to-use, cost-effective, and environmentally friendly method for practicing latte art in a home environment, while ensuring the quality of the latte art results.

[0178] Innovation points and application scenarios:

[0179] In this embodiment, the innovation lies in the ease of use and environmental friendliness of the emulsifier, allowing home coffee enthusiasts to easily practice latte art at home without worrying about milk consumption and related costs. Application scenarios include home kitchens, where enthusiasts can use the emulsifier of this invention for daily latte art practice, enjoying the art of coffee while contributing to environmental protection.

[0180] Comparative experiment:

[0181]

[0182]

[0183] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their likenesses.

Claims

1. An emulsifier that can replace milk, characterized in that: It includes a primary component and an auxiliary component, wherein the primary component is polyoxyethylene (20) sorbitan monolaurate and the auxiliary component is polyethylene glycol 400 monooleate.

2. The emulsifier for replacing milk according to claim 1, characterized in that: The emulsifier contains polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate mixed at a mass ratio of 1:0.015 to simulate the frothing effect of milk in coffee latte art.

3. The milk substitute emulsifier according to claim 1, characterized in that: The density of the lower liquid layer of the emulsifier after emulsification and whipping is between 0.93 and 0.94 g / ml, and the density of the upper milk foam layer is between 0.20 and 0.25 g / ml; The milk foam whipped with emulsifier remains stable in shape for no less than 2 hours at 20℃-25℃, without significant defoaming or separation; The milk foam formed by the emulsifier maintains the latte art pattern on the surface of the coffee for at least 30 minutes; The average diameter of the milk foam after emulsification does not exceed 3 micrometers. The viscosity of the emulsifier at the time of pouring is between 0.15 and 0.25 Pa·s.

4. A method for preparing a milk substitute emulsifier according to claim 1, characterized in that: Includes the following steps: S1: Raw Material Preparation Confirm the specifications and quality standards of the required raw materials: polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate; Prepare the appropriate amount of raw materials, ensuring that the purity and quality of the raw materials meet the preparation requirements; S2: Weighing and Proportioning Using a weighing tool, weigh polyoxyethylene (20) sorbitan monolaurate and polyethylene glycol 400 monooleate in a mass ratio of 1:0.

015. The weighed raw materials are accurately proportioned and ready for mixing; S3: Mixing and Temperature Control Place the proportioned raw materials in a mixing container and set a constant temperature device to maintain a temperature range of 20°C to 25°C; Use an electric mixer to mix the ingredients evenly, ensuring that the two ingredients are fully blended and form a stable emulsion system. S4: Quality Inspection and Adjustment The mixed emulsifier is subjected to quality inspection, including testing of emulsifying performance, stability, viscosity and safety indicators; Based on the test results, make minor adjustments to the formula or preparation process; S5: Packaging and Storage The qualified emulsifier is dispensed into spray bottles and sealed to prevent contamination; Indicate product information and storage conditions, and store the emulsifier in a light-proof, moisture-proof, and temperature-appropriate environment.

5. The method for preparing a milk substitute emulsifier according to claim 4, characterized in that: The mixing container in S3 is equipped with a temperature control system, and the temperature fluctuation range does not exceed ±1℃. Set the stirring speed to 300-500 RPM / min and the stirring time to no less than 10 minutes.

6. The method for preparing a milk substitute emulsifier according to claim 4, characterized in that: S4 includes the following quality inspection: Emulsification performance test: After mixing the emulsifier with water in the recommended ratio, measure the stability of the emulsion. The sedimentation should not exceed 2 cm / 24 hours. Viscosity test: Use a rotational viscometer to measure the viscosity of the emulsifier; it should be within the range of 0.15-0.25 Pa·s. Safety testing: Acute oral toxicity test in mice showed an LD50 greater than 5000 mg / kg.

7. A method for applying an emulsifier as a substitute for milk according to claim 1, characterized in that: Includes the following steps: Step S1: Prepare tools and materials Make sure you have the necessary coffee-making tools, including a steam milk frother, weighing tools, a thermometer, and have ice water and emulsifier ready. Step S2: Mixing the emulsifier with water Mix 0.4 grams of emulsifier with 200-250 ml of ice water; use a weighing tool to ensure the accurate ratio of emulsifier to water; Step S3: Heating and Whipping Turn on the milk steamer and insert the steam wand into the surface of the emulsifier solution to allow air to enter the solution and form bubbles; When bubbles begin to form uniformly and the solution volume expands by 10% to 15%, it indicates that the degree of air intake is appropriate. At this time, the steam rod is inserted into the solution so that the gas cannot enter the solution surface. Continue heating and move the steam rod up and down in the solution to promote the rotation of the solution and the frothing process of the milk foam, until the thermometer shows that the temperature reaches 55-60℃; Step S4: Temperature and Stability Control Use a thermometer to monitor the temperature of the emulsifier and ensure it is within the range of 55-60℃; Step S5: Latte Art Practice Pour the whipped emulsifier into a coffee cup and use its milk foam and liquid base to create latte art. Step S6: Cleaning and Maintenance After use, clean and maintain the steam milk frother and other tools properly.

8. The method of applying an emulsifier as a substitute for milk according to claim 7, characterized in that: In step S3, the depth to which the steam rod is inserted into the solution surface is 1 to 1.5 cm; when the bubbles begin to form uniformly and the solution volume expands by 10% to 15%, the apparent appearance is that the bubbles uniformly cover the entire solution surface, and the solution exhibits a slight white foam layer.

9. The method of applying an emulsifier as a substitute for milk according to claim 7, characterized in that: In step S3, the steam rod is inserted into the solution to a depth of 3 to 4 centimeters; when the temperature reaches 55-60°C and the milk foam becomes fine and its volume no longer increases significantly, the emulsifier has been whipped to a state suitable for latte art.

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