CN101385495A - Preparation method of instant phosphatide coffee-mate - Google Patents
Preparation method of instant phosphatide coffee-mate Download PDFInfo
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- CN101385495A CN101385495A CNA2008101374336A CN200810137433A CN101385495A CN 101385495 A CN101385495 A CN 101385495A CN A2008101374336 A CNA2008101374336 A CN A2008101374336A CN 200810137433 A CN200810137433 A CN 200810137433A CN 101385495 A CN101385495 A CN 101385495A
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Abstract
The invention relates to a preparation method of instant lecithoid coffee mate. The concrete technical proposal is that: 30%-40% of soybean lecithin, 52.4%-62.4% of non-diary creamer and 3.5%-5.0% of compound sugar are mixed evenly according to proportion by weight and dissolved; the solution is then sheared and stirred; after being stirred well, the solution is added with 0.5%-2.0% of a stabilizing agent, 0.5%-2.0% of an emulsifying agent, 0.1%-0.05% of an anticaking agent, 0.2%-1.0% of buffer solution to adjust the pH value of the solution; the raw materials are emulsified and homogenized for four times, and added with the proper amount of the anticaking agent for canning after being sprayed, dried, agglomerated, pasteurized and cooled according to the conventional techniques. The method has the advantages of simple production technique, stable quality of products and high nutrient value; the instant soybean lecithoid coffee mate is also rich in the soybean lecithin, has thick and intense flavor and smooth mouthfeel, is integrated with the nutrition value of the non-diary creamer and the soybean lecithin as a whole, has unique taste and is a novel nutrient and health drink.
Description
Technical field
The utility model relates to a kind of preparation method of instant phosphatide coffee-mate.
Background technology
At present, the research to coffeemate abroad has many bibliographical informations, and its main component has plant fat, corn syrup and vegetable protein etc.Liquid and pulverous non-dairy product coffee whitener has been widely used as coffeemate.Very universal based on the imitated missible oil powder and the various instant cream powder of vegetable oil in recent years.For example, the instant cream powder of the characteristic local flavor of people's patented invention such as S.Okonogi.People's patents such as T.E.H.Downes have been sketched with missible oil and have been replaced the vegetable oil production coffeemate.People such as F.V.Kosikowski invented a kind of new improved low fat milk coffee whitener (low fat coffeemate) in the patent in 1987.This product is concentrated through ultrafiltration by skimmed milk and makes.It has reduced lactose content, has the characteristics of high protein, high calcium and low sodium.Its fat content is about 0.5% or lower, is considered to the higher coffeemate of a kind of nutritive value.Also have many powdered oils and stable powdered oil production patent in addition.A kind of protein-free coffee foam solution that is fit to be added under the acid condition of people's Patent exploitations such as Rule.The coffeemate that these methods are produced, the saturated fatty acid content height of technology relative complex, product, nutritive value are little.
Summary of the invention
For overcoming the deficiency of above-mentioned technical method, it is simple to the invention provides a kind of production technology, constant product quality, the preparation method of the instant phosphatide coffee-mate that is of high nutritive value.
In order to achieve the above object, the technical solution used in the present invention is: the compound sugar of the soybean lecithin with 30%-40% and 52.4%-62.4% vegetable fat powder and 3.5%-5.0% mixes according to weight proportion, add dissolving, then solution is carried out shear agitation, after stirring evenly, the stabilizing agent of adding 0.5%-2.0% and 0.5%-2.0% emulsifying agent, add anticaking agent 0.1%-0.05%, the pH value of the cushioning liquid regulator solution of adding 0.2%-1.0%, again above-mentioned raw materials is carried out the emulsification homogeneous 4 times, carry out spray-drying according to common process then, granulation, pasteurize, the cooling back adds an amount of anticaking agent and carries out packing.
Advantage of the present invention is:
Production technology of the present invention is simple, and constant product quality is of high nutritive value.The instant soluble soybean phosphatide coffee-mate also is rich in soybean lecithin, and it is strong and brisk in taste, and mouthfeel is smooth, and is sweet aromatic strongly fragrant, integrates the nutritive value of vegetable fat powder and soybean lecithin, has unique taste, is a kind of novel health-care nutritive drink.
The specific embodiment
Below embodiments of the invention are described in further detail.
Embodiment 1,
The preparation method of instant soluble soybean phosphatide coffee-mate is: the compound sugar of the soybean lecithin with 30% and 62.4% vegetable fat powder and 5.0% mixes according to weight proportion, add dissolving, then solution is carried out shear agitation, after stirring evenly, the pectin of adding 0.5% and 1.0% molecule distillating monoglyceride, the pH value of the disodium hydrogen phosphate buffer solution regulator solution of adding 1.0%, again above-mentioned raw materials is carried out the emulsification homogeneous 4 times, carry out adding after spray-drying, granulation, pasteurize, the cooling 0.1% silica according to common process then and carry out packing.
Embodiment 2,
The preparation method of instant soluble soybean phosphatide coffee-mate is: the compound sugar of the soybean lecithin with 40% and 52.4% vegetable fat powder and 4.0% mixes according to weight proportion, add dissolving, then solution is carried out shear agitation, after stirring evenly, the carragheen of adding 1.5% and 1.5% sucrose fatty ester, the pH value of the sodium dihydrogen phosphate buffer regulator solution of adding 0.5%, again above-mentioned raw materials is carried out the emulsification homogeneous 4 times, carry out adding after spray-drying, granulation, pasteurize, the cooling 0.3% silica according to common process then and carry out packing.
Embodiment 3,
The preparation method of instant soluble soybean phosphatide coffee-mate is: the compound sugar of the soybean lecithin with 35% and 57.4% vegetable fat powder and 3.5% mixes according to weight proportion, add dissolving, then solution is carried out shear agitation, after stirring evenly, the sodium carboxymethylcellulose of adding 2.0% and 1.0% tartrate, the pH value of the sodium carbonate cushioning liquid regulator solution of adding 0.8%, again above-mentioned raw materials is carried out the emulsification homogeneous 4 times, carry out adding after spray-drying, granulation, pasteurize, the cooling 0.5% silica according to common process then and carry out packing.
Claims (2)
1. the preparation method of an instant phosphatide coffee-mate, it is characterized in that: the compound sugar of the soybean lecithin with 30%-40% and 52.4%-62.4% vegetable fat powder and 3.5%-5.0% mixes according to weight proportion, add dissolving, then solution is carried out shear agitation, after stirring evenly, the stabilizing agent of adding 0.5%-2.0% and 0.5%-2.0% emulsifying agent, add anticaking agent 0.1%-0.05%, the pH value of the cushioning liquid regulator solution of adding 0.2%-1.0%, again above-mentioned raw materials is carried out the emulsification homogeneous 4 times, carry out spray-drying according to common process then, granulation, pasteurize, the cooling back adds an amount of anticaking agent and carries out packing.
2. the preparation method of instant phosphatide coffee-mate according to claim 1, it is characterized in that: described stabilizing agent is pectin, carragheen, sodium carboxymethylcellulose, emulsifying agent, molecule distillating monoglyceride, sucrose fatty ester, tartrate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101374336A CN101385495B (en) | 2008-10-30 | 2008-10-30 | Preparation method of instant phosphatide coffee-mate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101374336A CN101385495B (en) | 2008-10-30 | 2008-10-30 | Preparation method of instant phosphatide coffee-mate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101385495A true CN101385495A (en) | 2009-03-18 |
| CN101385495B CN101385495B (en) | 2011-12-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008101374336A Active CN101385495B (en) | 2008-10-30 | 2008-10-30 | Preparation method of instant phosphatide coffee-mate |
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| CN (1) | CN101385495B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919454A (en) * | 2010-08-16 | 2010-12-22 | 苏州市佳禾食品工业有限公司 | Acid-resistant non-dairy creamer and preparation method thereof |
| CN102125103A (en) * | 2010-12-15 | 2011-07-20 | 广东省食品工业研究所 | Nondairy creamer and preparation method thereof |
| CN102740711A (en) * | 2010-02-06 | 2012-10-17 | 考格尼斯知识产权管理有限责任公司 | Drink |
| CN103583763A (en) * | 2013-11-29 | 2014-02-19 | 山东省农业科学院农产品研究所 | Method for preparing peanut coffee beverage by using hot-pressing peanut meal |
| CN103976213A (en) * | 2014-04-28 | 2014-08-13 | 菏泽大树生物工程科技有限公司 | Soybean oligosaccharide non-dairy creamer and preparing method thereof |
| CN106900955A (en) * | 2017-04-24 | 2017-06-30 | 梁良 | A kind of instant coffee and preparation method |
| CN107027940A (en) * | 2017-04-24 | 2017-08-11 | 梁良 | A kind of coffee beverage and preparation method |
| CN111955638A (en) * | 2020-08-28 | 2020-11-20 | 中山市南方新元食品生物工程有限公司 | Emulsifier suitable for instant beverage and application thereof |
| CN114651920A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Preparation method and application of plant solid beverage with rich mouthfeel |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU529676B2 (en) * | 1978-02-17 | 1983-06-16 | Unilever Ltd. | Artificial cream composition |
| US4689245A (en) * | 1985-05-21 | 1987-08-25 | Cornell Research Foundation | Low-fat dairy coffee whitener |
| US6291006B1 (en) * | 1999-07-30 | 2001-09-18 | The Procter & Gamble Co. | Dissolution agent and process for making rapidly soluble instant beverage products |
| PL372049A1 (en) * | 2002-05-06 | 2005-07-11 | Archer-Daniels-Midland Company | Foods and drinks containing diacylglycerol |
| CN1257679C (en) * | 2005-03-25 | 2006-05-31 | 山西金绿禾生物科技有限公司 | Instant oats coffee and its preparation method |
-
2008
- 2008-10-30 CN CN2008101374336A patent/CN101385495B/en active Active
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102740711A (en) * | 2010-02-06 | 2012-10-17 | 考格尼斯知识产权管理有限责任公司 | Drink |
| CN105432793A (en) * | 2010-02-06 | 2016-03-30 | 考格尼斯知识产权管理有限责任公司 | Drink |
| CN101919454A (en) * | 2010-08-16 | 2010-12-22 | 苏州市佳禾食品工业有限公司 | Acid-resistant non-dairy creamer and preparation method thereof |
| CN101919454B (en) * | 2010-08-16 | 2013-05-01 | 苏州市佳禾食品工业有限公司 | Acid-resistant non-dairy creamer and preparation method thereof |
| CN102125103A (en) * | 2010-12-15 | 2011-07-20 | 广东省食品工业研究所 | Nondairy creamer and preparation method thereof |
| CN103583763A (en) * | 2013-11-29 | 2014-02-19 | 山东省农业科学院农产品研究所 | Method for preparing peanut coffee beverage by using hot-pressing peanut meal |
| CN103976213A (en) * | 2014-04-28 | 2014-08-13 | 菏泽大树生物工程科技有限公司 | Soybean oligosaccharide non-dairy creamer and preparing method thereof |
| CN106900955A (en) * | 2017-04-24 | 2017-06-30 | 梁良 | A kind of instant coffee and preparation method |
| CN107027940A (en) * | 2017-04-24 | 2017-08-11 | 梁良 | A kind of coffee beverage and preparation method |
| CN111955638A (en) * | 2020-08-28 | 2020-11-20 | 中山市南方新元食品生物工程有限公司 | Emulsifier suitable for instant beverage and application thereof |
| CN114651920A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Preparation method and application of plant solid beverage with rich mouthfeel |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101385495B (en) | 2011-12-21 |
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