CN101647495B - Production method of arabica coffee diary cake - Google Patents
Production method of arabica coffee diary cake Download PDFInfo
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- CN101647495B CN101647495B CN200910094921A CN200910094921A CN101647495B CN 101647495 B CN101647495 B CN 101647495B CN 200910094921 A CN200910094921 A CN 200910094921A CN 200910094921 A CN200910094921 A CN 200910094921A CN 101647495 B CN101647495 B CN 101647495B
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- cake
- yunnan
- production method
- arabica coffee
- diary
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- 240000007154 Coffea arabica Species 0.000 title claims abstract description 54
- 235000007460 Coffea arabica Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000016213 coffee Nutrition 0.000 claims description 12
- 235000013353 coffee beverage Nutrition 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 5
- 230000008021 deposition Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000723377 Coffea Species 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 12
- 235000013365 dairy product Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000003916 acid precipitation Methods 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 210000000481 breast Anatomy 0.000 description 7
- 241000533293 Sesbania emerus Species 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000020246 buffalo milk Nutrition 0.000 description 3
- 235000020247 cow milk Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- 235000020254 sheep milk Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000015116 cappuccino Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000020152 coffee milk drink Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021139 traditional diet Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to a production method of a diary cake, in particular to a method for compounding a dairy cake by using Yunnan arabica coffee and a Yunnan dairy cake, belonging to the technical field of food processing. The method is to combine a production method of the Yunnan arabica coffee and a production method of the Yunnan dairy cake and comprises the following steps: adding the Yunnan arabica coffee after an acid precipitation procedure of dairy cake production, and then evenly mixing, wherein the proportioning by weight of the raw materials of milk and the Yunnan arabica coffee is 95-99:1-5, and then carrying out the subsequent procedure of the dairy production to obtain the arabica coffee diary cake of finished product. The invention has simple and reliable process, can avoid the loss of main functional ingredients of the arabica coffee and is beneficial to organically combining the two most famous foods in Yunnan.
Description
Technical field
The present invention relates to a kind of production method of newborn cake, particularly utilize Yunnan arabiancoffee and Yunnan breast cake to be mixed with the method for newborn cake, belong to food processing technology field.
Background technology
1. about the Yunnan arabiancoffee
The variation kind of the Arabic original seed of Yunnan Coffea forms through long-term cultivation domestication, is commonly referred to as Yunnan arabica coffee, is the coffee species of Yunnan characteristic, the cultivation history in existing more than 100 year.Coffee is the very high beverage crops of a kind of economic worth, and with cocoa, tealeaves and be called the world's three big beverages, its output and consumption figure occupy first of three beverages.
1.1 the degree of Yunnan granule coffee coffee beans main component is: crude fat 17.1, reduced sugar 0.93, starch 3.07, nitrogen 2.27, crude protein 1.419, ash content 3.70, crude fibre 19.33, caffeine 2.14, sucrose 9.20, moisture 6.87, quality is very good.
2.1 the living beans of coffee will carry out hot-working and just cure, through after curing, the color of coffee bean has become the dark-brown that people were familiar with.Through grinding, just become coffee powder to dark-brown coffee bean.
2.2 coffee bean could form flavor substance after roasting is fried, and the local flavor of coffee is closely related with roasting stir-fry degree, can be divided into light stir-fry (Cinnamon Roast claims that again Chinese cassia tree perfume (or spice) cures), middle stir-fry (Medial Roast) and heavily fry (City Roast).
2.3 along with the development of food industry, existing existing different roasting stir-fry degree and grind size can supply directly edible Yunnan arabiancoffee powder finished product.
2. about Yunnan breast cake
2.1 Yunnan breast cake is the tradition and the special dairy products of name that is loved by the people.The breast cake is a kind of high protein, high-fat tonic nutritious food, has with the cheese in west that different Qu Tonggong's is wonderful.
2.2 through analyzing, newborn cake is moisture 40%, good protein reaches more than 20%, and fat is about 30%, and the protein in the newborn cake is complete protein, contains eight kinds of essential amino acids of needed by human body, and digestibility reaches about 98%; Fatty quality better in the breast cake is absorbed by human consumption easily; The breast cake also contains a large amount of fat-soluble As and calcium etc.
2.3 Yunnan breast cake traditional manufacturing technique flow process is: sweet milk juice filter cleaner, dilution, pasteurize, add that acid deposition, drainage are solidified, extrusion molding, vacuum packaging.
3. since ancient times, people just have the traditional diet of mixing milk and milk products when drinking coffee.Like the coffee milk beverage: take iron (Italian concentrated coffee adds warm milk and the foam fresh milk of high concentration, keeps light coffee aroma and sugariness, distributes strong charming fresh milk perfume, and it is lubricious and smooth and easy to enter the mouth).Italian type Cappuccino (the Italian concentrated coffee of dense alcohol is mixed careful fragrant bright foam fresh milk and fragrant sliding good to eat chalk powder, and submissive mouthfeel that fully is in harmonious proportion and charming fragrance add graceful decoration, highlight individual's taste) etc.
4. consult through retrieval, find to utilize the method for coffee and milk production solid forms food as yet, more find the production method of preparation Yunnan arabica coffee diary cake.
Summary of the invention
The object of the present invention is to provide the production method of a kind of Yunnan arabica coffee diary cake, its technology is simple, reliable, can avoid causing the loss of arabiancoffee main function composition, helps the Speciality Foods in Yunnan are organically combined.
Realize that the technical scheme that the object of the invention adopted is: the newborn cake production of routine add the acid deposition operation after; Add Yunnan arabiancoffee powder; Stir to close and mix thoroughly, the weight proportion of raw material milk and arabiancoffee powder is 95～99: 1～5, and then then carries out the subsequent handling that newborn cake is produced.
Technical scheme of the present invention also comprises:
Described newborn cake add acid deposition the time select for use 0.1% aqueous citric acid solution to regulate milk pH=4～5.
The arabiancoffee powder that the present invention adopted is to have passed through middle stir-fry and heavily fried operation, granularity at 200～500 purpose Yunnan arabiancoffee powder.
The present invention is in the milk sterilization process of described newborn cake production process, and the temperature of milk sterilization is 80～90 ℃, and the time is 20～25min.
Milk of the present invention can be selected dairy cow milk, buffalo milk, sheep milk for use, and is diluted to 15 ± 2 degree.
Beneficial effect of the present invention:
The present invention directly adds the arabiancoffee powder in the curdled milk process, and does not adopt the extract of arabiancoffee.Avoid causing the loss of arabiancoffee main function composition, especially be fragrant type material, show the whole nutritive effect and the flavour of arabiancoffee fully.
Degree and addition are fried in roasting through regulation and control arabiancoffee powder, and production method of the present invention can easily produce the arabica coffee diary cake of different sense organs and class.
Production method of the present invention has the advantage of simple and reliable process.Raw material is selected the typical local food that is rich in the Yunnan local characteristic for use; The production method of the existing two big famous-brand and high-quality food in Yunnan is organically combined; Arabica coffee diary cake smooth in appearance, the color and luster of producing enriches, embodies aromatic and dairy products smooth of coffee, and local flavor is mellow and full.Be a kind of not only nutrition, but also take into account the functional food of color, shape.The product structural state of production method is evenly plentiful, and delicate mouthfeel is smooth, gives off a strong fragrance good stability.
The specific embodiment
Embodiment 1.
Dairy cow milk 95kg after taking by weighing and be diluted to 15 ± 2 degree, filtering, granularity is fried Yunnan arabiancoffee powder 5kg in 200 purposes.Through 80 ℃, the time drips 0.1% aqueous citric acid solution and regulates PH=4 after being the pasteurize of 20～25min with cow's milk juice.The granularity that stirs adding 5kg in the curdled milk after sedimentation has been passed through the arabiancoffee powder after middle stir-fry operation is handled at 200 orders.Solidify, extrusion molding, be packaged to be the newborn cake of amber arabiancoffee (milk cow) through drainage again.
Embodiment 2.
Buffalo milk 97kg after taking by weighing and be diluted to 15 ± 2 degree, filtering, Yunnan arabiancoffee powder (frying+50% in 50% heavily fries) 3kg.Through 85 ℃, the time drips 0.1% aqueous citric acid solution and regulates PH=4.5 after being the pasteurize of 20～25min with buffalo milk.The granularity that stir to add 3kg in the curdled milk after sedimentation is at 400 orders, the arabiancoffee powder of (frying+50% in 50% heavily fries).Solidify, extrusion molding, be packaged to be the newborn cake of brown arabiancoffee (buffalo) through drainage again.
Embodiment 2.
Sheep milk 99kg after taking by weighing and be diluted to 15 ± 2 degree, filtering, heavily fry Yunnan arabiancoffee powder 1kg.Through 90 ℃, the time drips 0.1% aqueous citric acid solution and regulates PH=5 after being the pasteurize of 20～25min with sheep milk.The granularity that stir to add 1kg in the curdled milk after sedimentation is at 500 orders, the arabiancoffee powder of (frying+50% in 50% heavily fries).Solidify, extrusion molding, be packaged to be the newborn cake of brown arabiancoffee (sheep) through drainage again.
Claims (4)
1. the production method of an arabica coffee diary cake; It is characterized in that: newborn cake production add the acid deposition operation after, add Yunnan arabiancoffee powder, stir to close and mix thoroughly; The weight proportion of raw material milk and arabiancoffee powder is 95～99: 1～5, and then then carries out the subsequent handling that newborn cake is produced.
2. the production method of arabica coffee diary cake according to claim 1 is characterized in that: newborn cake add acid deposition the time select for use 0.1% aqueous citric acid solution to regulate milk pH=4～5.
3. the production method of arabica coffee diary cake according to claim 2 is characterized in that: the arabiancoffee powder that is adopted be through in fry and heavily fry, granularity is at 200～500 purpose coffee powders.
4. the production method of arabica coffee diary cake according to claim 3, it is characterized in that: the temperature of milk sterilization is 80～90 ℃ in the newborn cake production, the time is 20～25min..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910094921A CN101647495B (en) | 2009-09-03 | 2009-09-03 | Production method of arabica coffee diary cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910094921A CN101647495B (en) | 2009-09-03 | 2009-09-03 | Production method of arabica coffee diary cake |
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| Publication Number | Publication Date |
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| CN101647495A CN101647495A (en) | 2010-02-17 |
| CN101647495B true CN101647495B (en) | 2012-09-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200910094921A Expired - Fee Related CN101647495B (en) | 2009-09-03 | 2009-09-03 | Production method of arabica coffee diary cake |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105360299A (en) * | 2015-12-13 | 2016-03-02 | 安徽联喆玉竹有限公司 | Fruit flavored milk cake and preparation method thereof |
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2009
- 2009-09-03 CN CN200910094921A patent/CN101647495B/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 李兰英等.手工加工水牛奶乳饼的方法.《云南畜牧兽医》.2007,(第01期),第34-35页. * |
| 赵电波等.加热酸凝鲜乳酪牛乳饼的研制.《食品与药品》.2007,第9卷(第12期),第41-42页. * |
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| Publication number | Publication date |
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| CN101647495A (en) | 2010-02-17 |
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