Green awn coffee beverage and preparation method thereof

Abstract

The invention discloses a green awn coffee beverage and a preparation method thereof. The green awn coffee beverage consists of the following components in percentage by mass: 2-5% of white granulated sugar; 3%-8% of high fructose corn syrup; 1%-5% of coffee extract; 0.3%-1.5% of mango concentrated juice; 0.3%-1.5% of vitamin C; 0.1%-0.5% of green tea powder; 0.03 to 0.24 percent of a stabilizer; 0.02 to 0.12 percent of essence; and the balance of water. The stabilizer is prepared from baking soda, sodium phosphate and citric acid according to the mass ratio of 1: (0.75-1): (1-1.25). The green awn coffee beverage is small in irritation to intestinal tracts and rich in fragrance, besides the rich coffee fragrance, the coffee beverage has the flesh feeling of mango pulp and slight green tea fragrance, the rear section of the coffee beverage can have the tea astringent feeling of green tea, the taste level of the product is rich, and the taste bud can have different experiences.

Description

Technical Field

[0001] This application relates to the field of coffee beverages, and more particularly to a green mango coffee beverage and its preparation method. Background Technology

[0002] With the continuous improvement of residents' consumption levels and changes in consumption habits, consumers' demand for beverages is showing a diversified trend, and coffee beverages are one of these trends. Coffee contains caffeine, which can stimulate nerves and muscles, eliminate fatigue, and achieve a refreshing effect. Therefore, most young people choose to drink a cup of coffee in the morning to stay alert. Currently, there are three main types of coffee beverages on the market: Americano, latte, and fruit coffee.

[0003] Americano coffee has a high caffeine content, providing a stronger energizing effect, but it tastes bitter and can be quite irritating to the stomach. Latte contains milk, making it relatively easier to accept, but it's high in calories and can easily lead to weight gain. Fruit coffee has a refreshing taste, with the fruit flavors blending perfectly with the coffee. Commercially available fruit coffees are usually made by directly mixing and dissolving white sugar, coffee, and fruit juice, which can create a harsh taste. Because coffee is generally acidic, it can irritate the stomach, and consumers may experience discomfort after drinking a bottle. Summary of the Invention

[0004] In order to make fruit coffee less irritating to the stomach and intestines while meeting the requirements of taste, color and aroma, this application provides a green mango type coffee beverage and its preparation method.

[0005] Firstly, this application provides a green mango coffee beverage.

[0006] This green mango coffee beverage is composed of the following components by weight percentage: White sugar 2%~5%; High-fructose corn syrup 3%~8%; Coffee extract 1%~5%; Mango concentrate 0.3%~1.5%; Vitamin C 0.3%~1.5%; Green tea powder 0.1%~0.5%; Stabilizer 0.03-0.24%; Fragrance 0.02-0.12%; The remainder is water; The stabilizer is composed of sodium bicarbonate, sodium phosphate and citric acid in a mass ratio of 1:(0.75-1):(1-1.25).

[0007] As an optional implementation, in an embodiment of this application, the green mango coffee beverage is composed of the following components by weight percentage: White sugar 3%~4%; High-fructose corn syrup 5%~6%; Coffee extract 2%~3%; Mango concentrate 0.5%~1%; Vitamin C 0.02%~0.06%; Green tea powder 0.1%~0.2%; Stabilizer 0.13-0.2%; Fragrance 0.02-0.12%; The remainder is water.

[0008] As an optional implementation, in the embodiments of this application, the sodium phosphate is one or both of sodium tripolyphosphate or sodium hexametaphosphate.

[0009] As an optional implementation, in the embodiments of this application, the sodium phosphate is sodium hexametaphosphate.

[0010] As an optional implementation, in the embodiments of this application, the stabilizer is composed of sodium bicarbonate, sodium hexametaphosphate and citric acid in a mass ratio of 1:0.6:1.

[0011] As an optional implementation, in the embodiments of this application, the fructose syrup is F55 fructose syrup.

[0012] As an optional implementation, in the embodiments of this application, the flavoring is composed of 0.01% to 0.06% coffee flavoring and 0.01% to 0.06% mango flavoring by mass percentage.

[0013] As an optional implementation, in the embodiments of this application, the flavoring is composed of 0.02%~0.04% coffee flavoring and 0.02-0.04% mango flavoring.

[0014] Secondly, this application provides a method for preparing a green mango coffee beverage. The method for preparing the green mango coffee beverage includes the following steps: Step 1: Dissolve granulated sugar, fructose syrup, citric acid and mango concentrate in hot water and stir well to obtain sugar solution A; Step 2: Dissolve the coffee extract and baking soda in hot water and stir well, then mix with the sugar solution A to obtain sugar solution B; Step 3: Dissolve green tea powder, sodium hexametaphosphate, and vitamin C in hot water and stir well. Then mix thoroughly with sugar solution B to obtain sugar solution C. Step 4: Make up the volume of sugar solution C, add mango flavoring and coffee flavoring, and stir to mix solution D thoroughly; Step 5: After sterilizing solution D with UHT (128℃, 10~15s), cold fill the solution to obtain the green mango coffee beverage.

[0015] As an optional implementation, in the embodiments of this application, the temperature of the hot water is 70-100℃, and the sterilization method is UHT sterilization (120-130℃, 10~15s).

[0016] Compared with the prior art, the beneficial effects of this application are as follows: This application provides a green mango coffee beverage that, through a specific mass percentage combination of baking soda, sodium hexametaphosphate, and citric acid, can synergistically improve the dispersion stability, taste, color, and aroma of the coffee beverage. Not only do they collectively enhance the dispersion stability of green tea powder, mango concentrate, and coffee extract in the system, but they also contribute to a smooth taste, minimal intestinal irritation, and a rich aroma. In addition to the strong coffee aroma, there is a fleshy mango flavor with a subtle green tea aroma, followed by a slight astringency from the green tea. The product offers a rich and layered taste experience, providing a unique flavor profile. Detailed Implementation

[0017] The technical solutions in the embodiments of this application are described clearly and completely below. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application. Example 1

[0018] This application provides a green mango coffee beverage, which is composed of the following components: 2g white sugar, 3g fructose syrup, 1g coffee extract, 0.3g mango concentrate, 0.3g vitamin C, 0.1g green tea powder, 0.03g stabilizer, and 93.3g water.

[0019] The stabilizer consists of baking soda, sodium phosphate, and citric acid in a mass ratio of 1:1:1; the fructose syrup is F55 fructose syrup; and the sodium metaphosphate is sodium hexametaphosphate.

[0020] The preparation method of the above-mentioned green mango coffee beverage includes the following steps: Step 1: Dissolve granulated sugar, F55 fructose syrup, citric acid and mango concentrate in 90℃ hot water and stir well to obtain sugar solution A; Step 2: Dissolve the coffee extract and baking soda in 90°C hot water and stir for 10 minutes, then mix with the sugar solution A to obtain sugar solution B; Step 3: Dissolve green tea powder, sodium hexametaphosphate, and vitamin C in 90℃ hot water and stir for 5 minutes. Then mix thoroughly with sugar solution B to obtain sugar solution C. Step 4: Make up the volume of sugar solution C, add flavoring, and stir for 5 minutes to fully mix solution D; Step 5: After sterilizing solution D with UHT (128℃, 10~15s), cold fill the solution to obtain the green mango coffee beverage. Example 2

[0021] This application provides a green mango coffee beverage, which differs from Example 1 in that it contains: 5g white sugar, 8g fructose syrup, 5g coffee extract, 1.5g mango concentrate, 1.5g vitamin C, 0.5g green tea powder, 0.24g stabilizer, and 78.26g water. The stabilizer is composed of baking soda, sodium phosphate and citric acid in a mass ratio of 1:0.75:1.25.

[0022] Everything else remains the same as in Example 1. Example 3

[0023] This application provides a green mango coffee beverage, which differs from Embodiment 1 in that: Embodiment 2 This application provides a green mango coffee beverage, which differs from Example 1 in that: 3.5g white sugar, 5g fructose syrup, 3.5g coffee extract, 0.8g mango concentrate, 0.8g vitamin C, 0.2g green tea powder, 0.13g stabilizer, and 86.07g water. The stabilizer consists of baking soda, sodium phosphate, and citric acid in a mass ratio of 1:0.6:1.

[0024] Everything else remains the same as in Example 1. Example 4

[0025] This application provides a green mango coffee beverage, which differs from Example 3 in that: 0.03g of coffee flavoring and 0.03g of mango flavoring are added, both in step 4.

[0026] Comparative Example 1 This application provides a green mango coffee beverage as a comparative example, which differs from Example 3 in that: in the green mango coffee beverage, sodium tripolyphosphate is used in an equal amount to replace sodium hexametaphosphate, while the rest remains the same as in Example 1.

[0027] Comparative Example 2 This application provides a green mango coffee beverage as a comparative example, which differs from Example 3 in that sodium tricarbonate is used in place of sodium bicarbonate in equal amounts, while the rest remains the same as in Example 1.

[0028] Comparative Example 3 This application provides a green mango coffee beverage as a comparative example, which differs from Example 3 in that: the stabilizer is composed of baking soda, sodium hexametaphosphate and citric acid in a mass ratio of 1:0.6:0.9, while the rest is consistent with Example 1.

[0029] Comparative Example 4 This application provides a green mango coffee beverage as a comparative example, which differs from Example 3 in that: the stabilizer is composed of baking soda, sodium hexametaphosphate and citric acid in a mass ratio of 1:1.2:1.3, while the rest is consistent with Example 1.

[0030] Experiment 1 Stability coefficient test Samples were stored at 20℃, 30℃, and 40℃ for 120 days. Then, 1 mL of the sample was placed in a 100 mL volumetric flask, diluted to volume, and the absorbance A1 was measured using a visible spectrophotometer at 750 nm. The sample was then centrifuged at 3500 r / min for 15 min, and the supernatant was collected. The absorbance A2 was measured again. The stability coefficient was calculated using the following formula. Each sample group was measured three times, and the average value was taken.

[0031]

[0032] The stability R of a green mango coffee beverage from the above embodiments and comparative examples was determined using this stability test method. The test results for stability R are shown in Table 1.

[0033]

[0034] As can be seen from the comparison of Example 3 with Comparative Examples 1 and 2 in Table 3, the stability coefficient of Example 3 is higher than that of Comparative Examples 1 and 2. Only a stabilizer composed of baking soda, sodium hexametaphosphate and citric acid can significantly improve the stability coefficient of a green mango coffee beverage, which is beneficial to improving the stability of the coffee beverage.

[0035] A comparison of the data from Example 3 and Comparative Examples 3 and 4 shows that the stability coefficient of Example 3 is higher than that of Comparative Example 3, proving that only when the stabilizer is composed of sodium bicarbonate, sodium hexametaphosphate and citric acid in a specific ratio can the stability of the coffee beverage be improved.

[0036] Experiment 2 According to the sensory evaluation criteria in Table 2, the green mango coffee beverage of Example 1 above was scored, and the scoring results are shown in Table 3.

[0037]

[0038]

[0039]

[0040]

[0041]

[0042]

[0043] As can be seen from Tables 3-7, the green mango coffee beverage in the above embodiments has a mellow taste, a rich and natural aroma, significantly reduced bitterness, and also mitigates the astringency caused by acidity.

[0044] The above provides a detailed description of a green mango coffee beverage and its preparation method disclosed in the embodiments of this application. Specific examples have been used to illustrate the principles and implementation methods of this application. The description of the above embodiments is only for the purpose of helping to understand the green mango coffee beverage and its preparation method and its core ideas. At the same time, for those skilled in the art, there will be changes in the specific implementation methods and application scope based on the ideas of this application. Therefore, the content of this specification should not be construed as a limitation of this application.

Claims

1. A green mango coffee beverage, characterized in that, It consists of the following components by mass percentage: White sugar 2%~5%; High-fructose corn syrup 3%~8%; Coffee extract 1%~5%; Mango concentrate 0.3%~1.5%; Vitamin C 0.3%~1.5%; Green tea powder 0.1%~0.5%; Stabilizer 0.03-0.24%; Fragrance 0.02-0.12%; The remainder is water; The stabilizer is composed of sodium bicarbonate, sodium phosphate and citric acid in a mass ratio of 1:(0.75-1):(1-1.25).

2. The green mango coffee beverage according to claim 1, characterized in that, The green mango coffee beverage consists of the following components by weight percentage: White sugar 3%~4%; High-fructose corn syrup 5%~6%; Coffee extract 2%~3%; Mango concentrate 0.5%~1%; Vitamin C 0.02%~0.06%; Green tea powder 0.1%~0.2%; Stabilizer 0.13-0.2%; Fragrance 0.02-0.12%; The remainder is water.

3. The green mango coffee beverage according to claim 1, characterized in that, The sodium phosphate is sodium hexametaphosphate.

4. A green mango coffee beverage according to any one of claims 1-3, characterized in that, The stabilizer is composed of sodium bicarbonate, sodium hexametaphosphate, and citric acid in a mass ratio of 1:0.6:

1.

5. A green mango coffee beverage according to any one of claims 1-3, characterized in that, The fructose syrup is F55 fructose syrup.

6. A green mango coffee beverage according to claim 5, characterized in that, The flavoring consists of 0.01% to 0.06% coffee flavoring and 0.01% to 0.06% mango flavoring by weight.

7. A green mango coffee beverage according to claim 5, characterized in that, The flavoring is composed of 0.02% to 0.04% coffee flavoring and 0.02% to 0.04% mango flavoring.

8. A method for preparing a green mango coffee beverage, characterized in that, A green mango coffee beverage as described in any one of claims 1-7 comprises the following steps: Step 1: Dissolve granulated sugar, fructose syrup, citric acid and mango concentrate in hot water and stir well to obtain sugar solution A; Step 2: Dissolve the coffee extract and baking soda in hot water and stir well, then mix with the sugar solution A to obtain sugar solution B; Step 3: Dissolve green tea powder, sodium hexametaphosphate, and vitamin C in hot water and stir well. Then mix thoroughly with sugar solution B to obtain sugar solution C. Step 4: Make up the volume of sugar solution C, add mango flavoring and coffee flavoring, and stir to mix solution D thoroughly; Step 5: After sterilizing solution D with UHT (128℃, 10~15s), cold fill the solution to obtain the green mango coffee beverage.

9. The method for preparing a green mango coffee beverage according to claim 8, characterized in that, The temperature of the hot water is 70-100℃, and the sterilization method is UHT sterilization (120-130℃, 10-15s).

Images