CN101658228A - Coffee tablet and preparing method thereof - Google Patents
Coffee tablet and preparing method thereof Download PDFInfo
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- CN101658228A CN101658228A CN200910075469A CN200910075469A CN101658228A CN 101658228 A CN101658228 A CN 101658228A CN 200910075469 A CN200910075469 A CN 200910075469A CN 200910075469 A CN200910075469 A CN 200910075469A CN 101658228 A CN101658228 A CN 101658228A
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Abstract
The invention provides a coffee tablet which comprises the following components by weight percent: 9 to 29 percent of instant coffee powder, 17 to 59 percent of non-dairy creamer, 28 to 69 percent ofsorbitol, 1.2 to 2.0 percent of aspartame and 0.7 to 2.0 percent of magnesium stearate. The method for preparing the coffee tablet comprises the following steps: firstly, decompressing-drying the sorbitol and the non-dairy creamer for 4 to 8 hours, grinding the instant coffee powder, the sorbitol and the non-dairy creamer which are then sifted by a sifter of 20 to 40 meshes and mixed uniformly, grinding and sifting the aspartame and the magnesium stearate by a sifter of 40 to 60 meshes, and then continually mixing and directly pressing the materials into tablets. The preparing method is simple, the prepared coffee tablet has smooth appearance, moderate hardness, rich coffee flavor which can be regulated according to needs of different groups of people and strong milk fragrance, and the taste is fresh and suitable for wider consumption crowds.
Description
Technical field
The present invention relates generally to a kind of flake coffee and preparation method thereof, belongs to preparation method's technical field of candy categories of food.
Background technology
Instant coffee powder is to spray the concentrated coffee extract by the hot gas injector.Heat falls the water evaporates in the coffee extract, stays dry coffee fine particle.This fine particle becomes popular beverage because of dissolving easily in boiling water.Instant coffee contains caffeine and has the excitatory cell effect, and sleepiness disappearance, fatigue are slowed down, and can strengthen learning ability and memory capability.But instant coffee powder is as powdery or particle product, must be with boiling water or brewed in hot water when taking, because the restriction of edible way makes instant coffee not eat anywhere or anytime or to drink, therefore being made into the mode that all eats that can be easy to carry becomes coffee-type food research focus.
In August, 2000, the CN00122098.5 of Yi Weiyuan application discloses a kind of flake coffee, and composition is coffee powder, sucrose, vegetable fat, phosphatide, dextrin and natural perfume material, and the preparation method is preparation, mixing, granulation, drying and compressing tablet.
In January, 2005, the CN200510032616.8 of Kuang Songqian application, disclose and a kind ofly joined the solid coffee product that product and auxiliary material are formed by coffee, seasoning, wherein coffee is the active ingredient that extracts in the coffee bean of peeling off from the coffee fruit, it is Icing Sugar, cream, milk, honey, American Ginseng or genseng that product are joined in seasoning, and auxiliary material is starch, cellulose, lactose or dolomol.
In May, 2008, the king translates 200810097861.0 of application, disclose and a kind ofly extracted sweetener and the excipient that powder adds other by coffee powder, Radix Glycyrrhizae and form, wherein sweetener is sucrose, glucose, xylitol, and excipient is vegetable fat powder, starch, dextrin or milk powder etc.
More than in three patent applications, containing a large amount of sucrose in the composition of flake coffee is the flake coffee sweetener, has reduced the suitable crowd who takes.
In October, 2003, the CN200310105346.X of Disha Pharmaceutical Industry Group Corp., Ltd.'s application, disclose a kind of Sugarless type flake coffee, wherein embodiment 7 discloses the flake coffee of being made up of coffee 313g, malic acid 12g, Aspartame 5g and sorbierite 120g, and preparation technology is direct punch die compressing tablet.
In March, 2006, the CN200610065653.3 of Beijing Jianli Pharmaceutical Co., Ltd's application discloses a kind of Sugarless functional coffee tablet of being made up of instant coffee, xylitol, vegetable fat powder, adopts direct tablet compressing to make.In August in the same year, the said firm has applied for CN200610103776.1 again, and the composition of flake coffee is coffee, xylitol, vegetable fat powder, menthol, polyvinylpyrrolidone, hydroxypropyl methylcellulose, and the preparation method mixes raw material, uses wet granulation, drying, compressing tablet.
Summary of the invention
The present invention is in order to overcome the influence of existing wet granulation to flake coffee, and providing a kind of is the compressing dry granulation flake coffee of primary raw material by coffee powder, vegetable fat powder, sorbierite.
The percentage by weight of flake coffee provided by the invention is formed and is comprised: 9-29% soluble coffee powder, 17-59% vegetable fat powder, 28-69% sorbierite, 1.2-2.0% Aspartame, 0.7-2.0% dolomol.
The percentage by weight of preferred flake coffee is formed: 12-19% soluble coffee powder, 36-50% vegetable fat powder, 30-40% sorbierite, 1.2-2.0% Aspartame, 0.8-1.5% dolomol.
The preparation method of described flake coffee comprises: at first with sorbierite and vegetable fat powder drying under reduced pressure 4-8 hour, soluble coffee powder, sorbierite, vegetable fat powder were pulverized the 20-40 mesh sieve, mixed Aspartame, dolomol was pulverized the 40-60 mesh sieve, continued to mix direct tablet compressing.
It is sweetener and filler that the present invention selects sorbierite, adopts the collaborative mouthfeel of adjusting of vegetable fat powder, sorbierite and Aspartame.Vegetable fat powder has unique milk fragrance, and the mouthfeel that can obtain lubricating.Sorbierite has the heat of absorption after running into water, thereby can produce the special refrigerant sense of inlet.The sweet taste of Aspartame can keep the long time and remain in coffee bitter taste in the mouth with modification in mouth.Composite this flake coffee unique flavor that makes of three kinds of compositions.In process of production, adopt xylitol and sorbierite as the auxiliary material direct tablet compressing, its jolt ramming front volume, tap volume are measured, estimate by projects such as Ka Er coefficient, compressibility coefficient, HausnerRatio and angles of repose, prove the tangible change that has been formed with of flake coffee of the present invention, the unilateral reflecting feel preferably that presents, sheet are heavily stable can be easy to control, and hardness and friability have reached storage and requirements on transport.The technological process of the present invention mixing of only need simply sieving reduces the operation of granulation, oven dry and whole grain, has reduced cost of labor and energy cost, has improved production efficiency.Can also adjust the taste of flake coffee according to the difference of different crowd taste.
Be sweetener and filler with the xylitol and be that sweetener and filler carry out compressing tablet contrast test and technical Analysis with the sorbierite:
Table 1: with the xylitol is the compressing tablet prescription of sweetener and filler
Table 2: with the sorbierite is the compressing tablet prescription of sweetener and filler
Evaluation criterion: it has been generally acknowledged that angle of repose＜40 °, mobile relatively good.
According to USP24＜616〉method that provides measures jolt ramming front volume (V
0) and tap volume (V
f), take by weighing sample 50 grams
The evaluation coefficient (related) of compressibility coefficient and Hausner Ratio:
| Ka Er coefficient (%) | ??5-15％ | ??16-17 | ??18-21 | ??- | ??23-35 | ??＞40 |
| The compressibility coefficient | ??≤10 | ??11-15 | ??16-20 | ??21-25 | ??32-37 | ??＞38 |
| ??Hausner?Ratio | ??1.00-1.11 | ??1.12-1.18 | ??1.19-1.25 | ??1.26-1.34 | ??1.46-1.59 | ??＞1.60 |
| Mobile | Fabulous | Good | Normally | Difference | Very poor | Extreme difference |
Table 3 is the flowability and the compressibility measurement result of auxiliary material with the xylitol
Table 4 is the flowability and the compressibility measurement result of auxiliary material with the sorbierite
Technical Analysis: with the xylitol is that the filler material fluidity is poor, compressibility is bad, the compressing tablet difficulty.Adopt the sample of direct tablet compressing technology preparation through visual examination, tablet weight variation (according to the related request of Chinese Pharmacopoeia 2005 editions), hardness (according to detection method) and friability (according to the related request of Chinese Pharmacopoeia 2005 editions) by above prescription to the medicine tablet, testing result is that outward appearance is coarse, tablet weight variation big (4.5%～+ 6.5%), the about 2.5kg of hardness.Therefore unilateral outward appearance tarnish, sheet is heavy restive, and hardness and friability can not meet the requirement of accumulating.The employing sorbierite is an auxiliary material, and good unilateral glossy, the tablet weight variation of the compressibility of product, friability and hardness have had tangible improvement.
The specific embodiment
Embodiment 1:
| Content | Instant coffee powder | Vegetable fat powder | Sorbierite | Aspartame | Dolomol |
| Form (g) | ??150 | ??534 | ??300 | ??7 | ??9 |
| Percentage (%) | ??15.0 | ??53.4 | ??30 | ??0.7 | ??0.9 |
The preparation method: all supplementary material drying under reduced pressure 5 hours, coffee powder, sugar alcohol, vegetable fat powder were pulverized 40 mesh sieves, and Aspartame, dolomol were pulverized 60 mesh sieves, after fully mixing, compressing tablet.
Embodiment 2:
| Content | Instant coffee powder | Vegetable fat powder | Sorbierite | Aspartame | Dolomol |
| Form (g) | ??139 | ??336 | ??500 | ??7 | ??18 |
| Percentage | ??13.9 | ??33.6 | ??50.0 | ??0.7 | ??1.8 |
The preparation method: all supplementary material drying under reduced pressure 4 hours, coffee powder, sorbierite, vegetable fat powder were pulverized 20 mesh sieves, and Aspartame, dolomol were pulverized 40 mesh sieves, pressed 1000.
Embodiment 3:
| Content | Instant coffee powder | Vegetable fat powder | Sorbierite | Aspartame | Dolomol |
| Form (g) | ??91 | ??381 | ??500 | ??9 | ??19 |
| Percentage (%) | ??9.1 | ??38.1 | ??50.0 | ??0.9 | ??1.9 |
The preparation method: all supplementary material drying under reduced pressure 8 hours, coffee powder, sorbierite, vegetable fat powder were pulverized 20 mesh sieves, and Aspartame, dolomol were pulverized 50 mesh sieves, pressed 1000.
Embodiment 4-6:
Preparation method: the method for selecting embodiment 1,2,3 arbitrarily for use.
Hardness, mouthfeel, outward appearance to above embodiment are estimated, and adopt medicine tablet hardness analyzer, and the hardness of investigating tablet is to the reliability of storage transportation etc.; Friability is with reference to Chinese Pharmacopoeia version appendix in 2005 XG " tablet friability inspection technique ".
Embodiment 1-3 experimental result:
| Content | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Outward appearance | Unilateral bright and clean, the sheet type is complete | Unilateral bright and clean, the sheet type is complete | Unilateral bright and clean, the sheet type is complete |
| Mouthfeel | Coffee aroma is moderate, and mouthfeel is fragrant and sweet | Coffee aroma is moderate, and mouthfeel is fragrant and sweet | Coffee aroma is slightly light, and mouthfeel is fragrant and sweet |
| Friability (%) | ??0.5 | ??0.1 | ??0.2 |
| Tablet weight variation (%) | ??-2.5～+1.9 | ??-2.1～+2.6 | ??-3.5～+1.2 |
| Hardness (kgf) | ??8.5 | ??9.3 | ??9.5 |
Embodiment 4-6 experimental result:
| Content | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Outward appearance | Unilateral bright and clean, the sheet type is complete | Unilateral bright and clean, the sheet type is complete | Unilateral bright and clean, the sheet type is complete |
| Mouthfeel | Strong coffee aroma, mouthfeel are slightly dense | Strong coffee aroma deficiency, mouthfeel is fragrant and sweet | Strong coffee aroma, mouthfeel is fragrant and sweet, and slightly bitter, mouthfeel is fragrant and sweet |
| Friability (%) | ??0.3 | ??0.5 | ??0.2 |
| Tablet weight variation (%) | ??-1.4～+3.5 | ??-3.1～+1.6 | ??-1.5～+1.9 |
| Hardness (kgf) | ??6.5 | ??5.2 | ??4.1 |
The foregoing description is intended to illustrate that flake coffee of the present invention carries out preferred and evaluation, not being construed as limiting the invention property condition by actual tests to each component ratio.
Claims (3)
1, a kind of flake coffee, its percentage by weight is formed and is comprised: 9-29% soluble coffee powder, 17-59% vegetable fat powder, 28-69% sorbierite, 1.2-2.0% Aspartame, 0.7-2.0% dolomol.
2, flake coffee according to claim 1 is characterized in that: the percentage by weight composition of flake coffee is: 12-19% soluble coffee powder, 36-50% vegetable fat powder, 30-40% sorbierite, 1.2-2.0% Aspartame, 0.8-1.5% dolomol.
3, according to the preparation method of the described flake coffee of claim 1, its feature comprises: at first with sorbierite and vegetable fat powder drying under reduced pressure 4-8 hour, soluble coffee powder, sorbierite, vegetable fat powder were pulverized the 20-40 mesh sieve, mix, Aspartame, dolomol was pulverized the 40-60 mesh sieve, continued to mix direct tablet compressing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910075469A CN101658228A (en) | 2009-09-22 | 2009-09-22 | Coffee tablet and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910075469A CN101658228A (en) | 2009-09-22 | 2009-09-22 | Coffee tablet and preparing method thereof |
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| CN101658228A true CN101658228A (en) | 2010-03-03 |
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| CN200910075469A Pending CN101658228A (en) | 2009-09-22 | 2009-09-22 | Coffee tablet and preparing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101911994A (en) * | 2010-08-11 | 2010-12-15 | 云南中楚佳贸易有限公司 | Puer tea coffee |
| CN102630792A (en) * | 2012-04-25 | 2012-08-15 | 云南景兰热作科技有限责任公司 | Instant coffee and preparation method of instant coffee |
| CN105918589A (en) * | 2016-04-28 | 2016-09-07 | 山东东美阿胶有限公司 | Donkey-hide gelatin tableted candy and preparation method thereof |
| CN107259040A (en) * | 2017-07-13 | 2017-10-20 | 防城港圣保堂制药有限公司 | A kind of coffee composition of the VC containing ion and preparation method thereof |
| CN111937999A (en) * | 2020-09-11 | 2020-11-17 | 洛阳师范学院 | Green tea coffee lozenge and preparation method thereof |
| CN114532433A (en) * | 2020-11-27 | 2022-05-27 | 罗世剑 | Polygonatum sibiricum coffee and preparation method and application thereof |
-
2009
- 2009-09-22 CN CN200910075469A patent/CN101658228A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101911994A (en) * | 2010-08-11 | 2010-12-15 | 云南中楚佳贸易有限公司 | Puer tea coffee |
| CN102630792A (en) * | 2012-04-25 | 2012-08-15 | 云南景兰热作科技有限责任公司 | Instant coffee and preparation method of instant coffee |
| CN105918589A (en) * | 2016-04-28 | 2016-09-07 | 山东东美阿胶有限公司 | Donkey-hide gelatin tableted candy and preparation method thereof |
| CN107259040A (en) * | 2017-07-13 | 2017-10-20 | 防城港圣保堂制药有限公司 | A kind of coffee composition of the VC containing ion and preparation method thereof |
| CN111937999A (en) * | 2020-09-11 | 2020-11-17 | 洛阳师范学院 | Green tea coffee lozenge and preparation method thereof |
| CN114532433A (en) * | 2020-11-27 | 2022-05-27 | 罗世剑 | Polygonatum sibiricum coffee and preparation method and application thereof |
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Open date: 20100303 |