CN103338646A

CN103338646A - Dairy containing beverages with enhanced flavors and method of making same

Info

Publication number: CN103338646A
Application number: CN2011800660650A
Authority: CN
Inventors: U·A·鲁滨逊; J·M·达克鲁兹; D·V·乌
Original assignee: Starbucks Corp
Current assignee: Starbucks Corp
Priority date: 2010-12-22
Filing date: 2011-12-07
Publication date: 2013-10-02
Also published as: JP2014503213A; TW201230962A; RU2013133819A; CO6761346A2; BR112013015971A2; EP2654441A1; PE20140460A1; CL2013001834A1; SG191162A1; WO2012087585A1; KR20140004133A; AR084533A1; CA2821461A1; AU2011349833A1; MX2013007125A; EP2654441A4

Abstract

The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.

Description

Local flavor strengthens contains dairy beverage and preparation method thereof

Background

The field

The quality that the present embodiment relates generally to have enhancing for example local flavor contain dairy beverage and preparation method thereof.

Description of Related Art

Many beverage ingredient have and are difficult to the unique smell and the fragrance that copy with form more easily.An example of this type of beverage ingredient is dairy products.Conventional dairy products for example breast obtain as liquid usually and offer the consumer in the mode of the limited processing of needs.Yet, for example containing the obviously more processing of needs such as instant beverage, fizz of dairy products for the product with long shelf life, some in the described product are expected with the form that contains dairy products.Yet dairy products are to being responsive by contamination by micro, and therefore implement very strict sterilization policy.Like this, sell any dairy products product that contains that is used for human consumption for issued for approval, it must carry out anticorrosion by force.

Attempted for making the anticorrosion many technology with the acquisition long shelf life of dairy products product that contain, wherein great majority comprise pasteurization and milk product are heated to high temperature with long-time section repeatedly, in order to kill organism and make dairy products prepare effective processing.Unfortunately, the dairy products component is heated to high temperature, the heating of dairy products component repeatedly or with the long-time section of dairy products component heating is caused that the molecule in the milk product changes, it causes the taste of bitter taste or processing, and this can reduce the attraction of beverage.In addition, relevant with dairy products many fragrance and local flavor are very delicious and complicated.Use conventional heating means, delicious flavor of dairy products may degrade or lose in processing and manufacture method process.This degraded can reduce the product quality of perceiving basically.For this reason, answer preparation and the storage of special concern dairy products component, thereby make fragrance and the local flavor of expectation be enhanced, and the fragrance of not expecting and local flavor are reduced or eliminate.

In addition, be exposed to long-time section of high temperature repeatedly because contain instant beverage more solito in preparation process of dairy products, so local flavor and fragrance degraded, generation has such local flavor and the beverage of fragrance, and it is far from and contains the fresh relevant local flavor of dairy beverage and the fragrance of containing.The milk product of the stable storage of the present embodiment overcomes these problems of prior art and additional advantage is provided.

General introduction

The present embodiment relates to the beverage of stable storage, for example contains the beverage of the stable storage of coffee component, dairy products component, carbohydrate ingredient, flavoring ingredient and other compositions.Preparation with the dairy products component of liquid state or dried forms is finished by this way, therefore described mode is preserved taste, mouthfeel, fragrance, color and the denseness of milk product, causes it aseptic and be suitable for using in the product of instant product or stable storage basically simultaneously.

The preparation of dairy products component comprises a plurality of steps and for example filters, concentrates, sterilizes and drying.Yet some embodiments can contain still less step, more step, with different steps in order and/or with the step of various combination, depend on dairy products type of raw materials, its denseness and other features of use.Filter, concentrate, sterilization and dry many various combinations discuss hereinafter, and can finish the temperature and pressure of the filter aperture during described variant basis is for example filtered, concentrated temperature and duration, sterilization, dry type and temperature etc. separately with extensive various variant.

When preparing the dairy products component of stable storage, filtration is useful, removes the low heating of bacterium and other pollutants or do not have heating means from the dairy products component because it can provide.Avoid the excessive heating of dairy products component can help to preserve taste, mouthfeel, fragrance, color and denseness.When needing, many dissimilar filters and filtration can be used separately in turn.In some embodiments, the dairy products component is implemented in the filtration that repeats to take turns between two dissimilar filtrations, depends on required result.

Concentrating of beverage ingredient can be so that beverage ingredient be easier to processing, filters, sterilizes, transports and stores.Especially for beverage or the instant beverage of stable storage, the beverage that has with tightr form is favourable.Concentrate to add or to replace to filter and use, from the dairy products component, to remove unwanted material.In fact, some method for concentration comprise for example reverse osmosis concentration of filtration aspect.For concentrating, focus is to remove excessive water, to reduce component volume and minimizing with its further processing, transportation and to store relevant cost.

Although the filtration of liquid can be removed the bacterium of significant quantity, aseptic in order to make as being considered as for the required liquid of the product of stable storage, need other sterilizing methods usually.The conventional sterilizing methods of dairy products component makes the dairy products component be exposed to excessive temperature, the dairy products component is exposed to heats repeatedly or both.The present embodiment provides the method that comprises sterilization, and described method does not make the heating of dairy products component surpass specified temp or avoids the heating repeatedly of dairy products component.By this way, the taste of fresh milk product, mouthfeel, fragrance, color and denseness can be at the beverages of stable storage and are obtained preserving in the beverage immediately.

As described in greater detail below, some embodiments of present disclosure relate to the process for the preparation of the liquid dairy products component of using for the beverage at stable storage, and described process relates to filtration, concentrates and sterilization.Some other embodiments relate to the process for the preparation of the dry dairy products component of using for the beverage at stable storage, and described process relates to filtration, concentrates, sterilizes and drying.

The accompanying drawing summary

Fig. 1 is the process chart of an embodiment general introduction that illustrates the method for the coffee beverage that preparation local flavor and fragrance strengthens.

Fig. 2 is the process chart of an embodiment general introduction that illustrates the method for the coffee beverage that preparation local flavor and fragrance strengthens.

Fig. 3 is the process chart of embodiment general introduction that illustrates the method for comminuted starting materials in the refrigeration environment.

Fig. 4 is the process chart of embodiment general introduction of method that illustrates the milk product of preparation stable storage.

Fig. 5 is the process chart of embodiment general introduction of method that illustrates the milk product of preparation stable storage.

Fig. 6 is the process chart that illustrates an embodiment general introduction of the milk product for preparing stable storage.

Fig. 7 is the process chart that illustrates an embodiment general introduction of the milk product for preparing stable storage.

Fig. 8 is the process chart that illustrates an embodiment general introduction of the coffee/milk product for preparing stable storage.

Fig. 9 is the process chart that illustrates an embodiment general introduction of the coffee/milk product for preparing stable storage.

Figure 10 is the process chart that illustrates an embodiment general introduction of the fluid milk product for preparing stable storage.

Figure 11 is the process chart that illustrates an embodiment general introduction of the dry milk product for preparing stable storage.

Figure 12 is the process chart of embodiment general introduction that illustrates the method for comminuted starting materials in the refrigeration environment.

Describe in detail

Those skilled in the art present following explanation so that can prepare and utilize one or more the present embodiment.General Principle described herein can be applied to except embodiment and the application hereinafter described in detail those, and does not deviate from the spirit and scope of disclosure.Therefore, the present embodiment is not expected the particular that is limited to demonstration, but meets principle and the consistent widest range of characteristics of or hint open with this paper.

Dairy products are the common components in the F﹠B all over the world; Yet, collect the back at it and preserve use that dairy products are used for the time expand section and proved difficulty.The milk product of the conventional stable storage of preparation near the trial of the local flavor (but normally taste, sense of smell and sense of touch) of fresh dairy product.The present embodiment provides the milk product of the dairy products of the similar nearest acquisition of its taste, sense of touch and sense of smell.Some embodiments relate to the liquid dairy products component, fluid milk for example, and liquid skimmed milk, liquid do not have the fat breast, liquid low fat milk, liquid full milk, half and half (the liquid half﹠amp of liquid; Half), the liquid light-cream, the rare whipping cream of liquid low fat, liquid concentrated cream, the lactose-free liquid breast, the fluid milk that lactose reduces, no sodium fluid milk, the fluid milk that sodium reduces, by nutrient for example vitamin A, D, E, K or calcium fortified liquid dairy products, liquid high protein dairy products, fluid whey protein concentrate, fluid whey protein isolate etc.

Some embodiments relate to dry dairy products component, for example absolutely dry breast, degreasing dry milk, low fat milk powder, whole milk powder, the dried solid of whey, remove milk powder that mineral matter whey powder, individual lactalbumin, casein milk powder, individual casein powder, anhydrous milkfat, dried cream, lactose-free milk powder, dried lactose derivatives, sodium reduce etc.The present embodiment also comprises does not have calorie dairy products, no cholesterol dairy products, low-calorie dairy products, low cholesterol dairy products, low fat milk goods etc.What also comprise is with any aforesaid liquid of any ratio or the combination of dry dairy products component.

In order to make the milk product stable storage and to satisfy administrative standard, it should be aseptic.In the past, pasteurization has been used for causing milk product aseptic, but the high heat (being heated to 145 and above temperature) that pasteurization relates to and repeatedly heating steps cause that dairy products present the processing taste of not expecting.Yet the dairy products that heat the heating that surpasses specified temp or do not heat repeatedly generally do not have this processing taste.The present embodiment relates to beverage of the stable storage with processing taste and preparation method thereof.The beverage of stable storage generally can and be up to 18 months environment temperature storage at least 6 months, and does not develop undesirable taste, mouthfeel, fragrance, color or denseness.

As mentioned above, in sterilization process, be exposed to Gao Re or be exposed to heat repeatedly and can cause containing the quality of not expecting in the dairy beverage.Yet in order to be stable storage, beverage should be substantially free of microorganism.Can need not Gao Re or repeatedly a kind of method of this quasi-microorganism of removal of finishing of heating and other pollutants be to filter.Dissimilar filtrations can together with or do not use together with heat, from liquid, to remove bacterium, excessive water, high molecular weight protein and other pollutants.Correspondingly, the dairy products component can use membrane filtration to filter as no heat or the low-heat alternative approach of removing unwanted bacterium and other pollutants.

The examples of material that is used for this type of molecular filter comprises cellulose acetate, pottery, cellulose esters, polyamide etc.Filtration types is also unrestricted, and comprises for example nanofiltration, ultrafiltration, microfiltration, osmosis filtration and these any combination.Molecular filter can derive from for example Koch Filter Corporation(Louisville, Kentucky) or Millipore Inc.(Billerica, and Massachusetts).The example of suitable film filter is made by Koch

Or made by Millipore The aperture of this type of filter can be about 0.005 micron to about 0.5 micron, and is that pact＜1K blocks to about 500K MWCO(molecular weight).In some embodiments, the dairy products component uses microfiltration to filter, to remove bacterium, protein and HMW particle.In other embodiments, use the combination of for example counter-infiltration of filter method, nanofiltration, ultrafiltration and microfiltration.Molecular filter also can be used for the present embodiment, with concentrated solution and remove for example water, salt and protein.After the dairy products component was filtered, the material by the filter blocking-up for example bacterium and high molecular weight protein can be retained or discard.Liquid phase through filter obtains keeping as filtration product usually.In some embodiments, the dairy products component contains significantly still less bacterium and other pollutants after implementing filter process.

For the filtration that promotes the dairy products component and other processing, the dairy products component can water and salt concentrate by for example removing.In addition, concentrating of beverage ingredient can be so that beverage ingredient be easier to processing, sterilization, transportation and stores.In some embodiments, the dairy products component can use above-mentioned filtering technique to concentrate.In other embodiments, the dairy products component can use other technologies for example freeze concentration concentrate.Freeze concentration relates to the ice crystal by the concentrated and resulting separation subsequently of part frozen liq dairy products component, stays liquid concentrate.Other method for concentration for example comprise the gentle thermal evaporation of low temperature/low pressure and high vacuum, low-temperature evaporation.Some embodiments relate to concentrating by the said method combination.In some embodiments, the dairy products component can concentrate by the combination that membrane filtration and no film concentrate.For example, concentrating of dairy products component can be undertaken by the combination of osmosis filtration and freeze concentration.In other embodiments, the dairy products component can by dissimilar filtrations for example the combination of ultrafiltration and osmosis filtration concentrate.In other other embodiments, the combination that the dairy products component can be by the surpassing a kind of non-filtering technique for example combination of freeze concentration and the gentle thermal evaporation of low temperature/low pressure concentrates.

Some embodiments relate to the dairy products component of liquid form.Other embodiments relate to the milk product of drying or powder type.With filter the same, if carry out, discussed above concentrate and the drying of sterilization, milk product should be finished in the mode of taste, mouthfeel, fragrance, color and the denseness of enhancing dairy products component then.The dry care should be used to of dairy products component is finished, and to avoid being exposed to high heat, heating or oxygen repeatedly, it can damage taste and the fragrance of dairy products component.In addition, when drying care should be used to avoid may be by any condition of bacterium or other contaminants dairy products components.Make the example of the method for dairy products component drying comprise freeze drying, spray-drying, filter pad drying, fluidized bed drying, vacuum drying, drum drying, zeodration etc., or its any combination.Zeodration relates to the drying with zeolite.Zeolite is to contain the hole material, and it allows the process of water but does not allow the process of specific other materials.Drying by zeodration relates to wet solution placed with zeolite and contacts, and only is drawn into water in the zeolite and removes zeolite subsequently, stays desciccate.

In some embodiments, vacuum drying can be arrived about 40 millibars at about 10 millibars and made an appointment with-20 ℃ to about 0 ℃ temperature execution.Freeze drying can about 0.5 millibar to about 50 millibars and approximately-20 ℃ carry out to about 0 ℃ temperature.In addition, if water is treated to remove by distillation, then the pressure in freezing dry process can be lower than about 6 millibars, and temperature is lower than about 0 ℃.In some embodiments, zeodration can arrive about 60 ℃ temperature execution at about 0.1 millibar under about 50 millibars pressure and at about 10 ℃.Carefully monitoring temperature and pressure limit only to obtain the distillation of water, stay the complete product aroma compound.In an example, the dairy products component can be dry under the temperature that is lower than-11 ℃ of pacts, to preserve all flavor property basically.In some embodiments, temperature can be lower than about 0 ℃ of final stage until drying (for example about 5% to about 8% moisture), and the product temperature can raise above about 0 ℃.In some embodiments, the dry time span of dairy products component experience drops to minimum, to avoid the degraded of local flavor.

In addition, some embodiments relate to and make the dairy products component keep method aseptic and cooling in most of process from start to finish.These class methods also help to stop milk product to run into unnecessary heat, oxygen and bacterium, and it can have negative effect to taste, mouthfeel, fragrance, color and the denseness of milk product.These class methods for example are included in and filter, concentrate with packaging process in the machinery that contacts with the dairy products component and the refrigeration of gas.In addition, can be used directly in processing back packing milk product near aseptic packing, aseptic basically packing and aseptic packaging, so that drop to minimum to the exposure of heat and microorganism.

In some embodiments, can prepare the fluid milk product, it is tasted more as fresh milk product rather than conventional through processing and corrosion-resistant milk product.The certain methods that realizes this type of milk product relates to the dairy products component filtration of former beginning and end pasteurization, concentrated and sterilization, and not with dairy products component pasteurization.Additive method relates to filtration, concentrate and the not dairy products component of pasteurization of sterilizing, and do not make the heating of dairy products component be higher than about 145 °F, be higher than about 144 °F, be higher than about 143 °F, be higher than about 142 °F, be higher than about 141 °F, be higher than about 140 °F, be higher than about 139 °F, be higher than about 138 °F, be higher than about 137 °F, be higher than about 136 °F, be higher than about 135 °F, be higher than about 133 °F, be higher than about 130 °F, be higher than about 127 °F, be higher than about 125 °F, be higher than about 123 °F, be higher than about 122 °F, be higher than about 121 °F and be higher than about 120 °F, be higher than about 119 °F and be higher than about 118 °F, be higher than about 117 °F, be higher than about 116 °F, be higher than about 115 °F, be higher than about 110 °F, be higher than about 100 °F, be higher than about 90 °F, be higher than about 80 °F, be higher than about 70 °F, or be higher than about 60 °F.The dairy products component does not heat the fact that is higher than specified temp and allows the dairy products component to keep its initial taste, fragrance and sense of touch, thereby realizes that its taste, sense of touch and sense of smell are more as fresh milk product and more unlike the milk product through the stable storage of the milk product of processing.

Some embodiments relate to the dry milk product of preparation, and it is tasted more as fresh milk product rather than conventional through processing and the dry milk product of corrosion-resistant.The certain methods that realizes this type of milk product relates to the dairy products component of former beginning and end pasteurization concentrated, sterilization and dry does not surpass once and do not make the heating of dairy products component be higher than about 80 °F, being higher than about 77 °F surpasses once, being higher than about 75 °F surpasses once, being higher than about 70 °F surpasses once, being higher than about 65 °F surpasses once, being higher than about 60 °F surpasses once, being higher than about 65 °F surpasses once, being higher than about 60 °F surpasses once, being higher than about 55 °F surpasses once, being higher than about 50 °F surpasses once, being higher than about 45 °F surpasses once, being higher than about 40 °F surpasses once, being higher than about 35 °F surpasses once, or be higher than about 30 °F and surpass once.

Although the filtration of liquid can be removed the bacterium of significant quantity, aseptic in order to make as being considered as for the required liquid of the product of stable storage, need other sterilizing methods usually.The sterilization of dairy products component can be carried out with many different modes, yet, dairy products component heating is not surpassed the method for specified temp and relate to MIN heating or do not have the more quality of expectation, for example taste, mouthfeel, fragrance, color and the denseness that method that heating repeatedly surpasses specified temp causes containing dairy beverage usually.The example of this type of sterilization comprises (HTST) pasteurization between autoclaving (HP), high temperature, short time, auxiliary heat sterilization (PATS) and the auxiliary pressure sterilization (TAPS) of heat of pressure.When carrying out TAPS, the many bacteriums in the liquid are killed by the pressure that process increases.Therefore, for suitable filtration, dairy products component concentrated and that otherwise prepare, TAPS can cause not heating the sterile product above specified temp usually.In some embodiments, TAPS can arrive about 150 temperature at about 60 °F, about 3000 bar arrive the pressure of about 9000 bar and arrived about 10 minutes time execution in about 30 seconds.In other embodiments, TAPS can arrive about 140 temperature at about 80 °F, about 3000 bar arrive the pressure of about 9000 bar and arrived about 6 minutes time execution in about 1 minute.PATS relates to reaches a high temperature the dairy products component, yet, forming contrast with conventional sterilizing methods, PATS can only surpass specified temp once with the heating of dairy products component, it causes containing the more quality of expectation, for example taste, mouthfeel, fragrance, color and the denseness of dairy beverage.PATS can arrive about 350 temperature at about 250 °F, about 3000 bar arrive the pressure of about 9000 bar and arrived about 10 minutes time execution in about 30 seconds.

The said method of modified milk goods component can be carried out with many various combinations and with extensively various variant.For example, in some embodiments, all filter, concentrate, sterilize and drying is all used in the preparation that contains dairy beverage of stable storage.In other embodiments, only use filtration, concentrated and sterilization.In other other embodiments, only use and filter and concentrate.In other other embodiments, only use concentrated and dry.In some embodiments, only use filtration, sterilization and dry.

Fig. 4 hereinafter-11 illustrates the example embodiment of wherein using particular combination and variant.Yet, hereinafter never being intended to limit the scope of the present embodiment, it is encompassed in modification and of equal value arrangement that comprises in the spirit and scope of accessory claim.Be to be understood that hereinafter disclosed concentration is used for the illustrative purpose, and can change and do not deviate from the scope of present disclosure.Each example embodiment will be stated successively hereinafter with reference to the accompanying drawings.

Fig. 4 has shown an embodiment general introduction of the method for the milk product for preparing stable storage.In this embodiment, the dairy products component is carried out filtration, concentrated and dry.Shown exemplified concentrations.With reference to figure 4, to reverse osmosis concentration and/or the ultrafiltration (UF) of dairy products component enforcement as shown in square frame 402 with 1X concentration shown in the square frame 401.Depend on condition and required result, only the dairy products component is carried out one of reverse osmosis concentration and ultrafiltration, or both can carry out all.In some embodiments, also the dairy products component with 1X concentration is carried out nanofiltration, microfiltration or its combination.Reverse osmosis concentration and/or ultrafiltration with the dairy products component of 1X concentration cause for example dairy products component with about 2X concentration shown in the square frame 403.Subsequently the dairy products component that concentrates with about 2X as shown in square frame 404 is implemented freeze concentration, to produce for example dairy products component with about 6X concentration shown in the square frame 405.Freeze concentration can be successful the dairy products component being concentrated into aspect 6X or the bigger concentration, and additive method for example counter-infiltration then is not.Depend on required enriched level, different method for concentration can repeat and combination with many different modes.Subsequently the dairy products component with about 6X concentration is implemented the sterilization shown in the square frame 406, it can be autoclaving (HP), auxiliary pressure sterilization (TAPS) or its combination of heat.Behind instantiation procedure above, the dairy products component can experience further processing and maybe can prepare for final packaging.

Fig. 5 shown be similar to shown in Fig. 4 the sort of but the dairy products component concentrating with optional filtration (rather than implementing sterilization) after carry out dry aspect another different instantiation procedures.This class process can be for the preparation of dry powder dairy products component.In the example embodiment shown in Fig. 5, to reverse osmosis concentration and/or the ultrafiltration of dairy products component enforcement as shown in square frame 502 with 1X concentration shown in the square frame 501.Depend on condition and required result, only the dairy products component is carried out one of reverse osmosis concentration and ultrafiltration, or both can carry out all.In some embodiments, also the dairy products component with 1X concentration is carried out nanofiltration, microfiltration or its combination.Reverse osmosis concentration and/or microfiltration cause for example dairy products component with about 2X concentration shown in the square frame 503.Subsequently the dairy products component that concentrates with about 2X as shown in square frame 504 is implemented freeze concentration, to produce for example dairy products component with about 6X concentration shown in the square frame 505.Can experience at least a among freeze drying as shown in square frame 506, spray-drying, filter pad drying, fluidized bed drying, vacuum drying, drum drying, zeodration etc. subsequently with the dairy products component of about 6X concentration.Behind instantiation procedure above, the dairy products component can experience further processing and maybe can prepare for final packaging.

Fig. 6 has shown another embodiment general introduction of the method for the milk product for preparing stable storage, only comprises freeze concentration and optional drying regime in described method.This method can be the intermediate steps in the bigger method.In this embodiment, to the freeze concentration of dairy products component enforcement as shown in square frame 602 with 1X concentration shown in the square frame 601, to produce the dairy products component with about 6X concentration as shown in square frame 603.Can choose at least a in the freeze drying, spray-drying, filter pad drying, fluidized bed drying, vacuum drying, drum drying, zeodration of experience as shown in square frame 604 etc. subsequently wantonly with the dairy products component of about 6X concentration.Behind instantiation procedure above, the dairy products component can experience further processing and maybe can prepare for final packaging.

Fig. 7 has shown another embodiment general introduction of the method for the milk product for preparing stable storage, carries out the drying steps that concentrates, filters and choose wantonly in described method.In this embodiment, use freeze concentration rather than counter-infiltration.Depend on the type of dairy products component, its denseness and other character, can carry out the combination of various process and process.This method can also be that the independent solution of the dairy products component of preparation stable storage maybe can be the part of bigger method.In this embodiment, to the freeze concentration of dairy products component enforcement as shown in square frame 702 with 1X concentration shown in the square frame 701.Freeze concentration causes for example dairy products component with about 6X concentration shown in the square frame 703.The dairy products component that about 6X as shown in square frame 704 is concentrated is carried out ultrafiltration subsequently, to produce the filtered dairy products component with about 6X concentration as shown in square frame 705.Can choose at least a in the freeze drying, spray-drying, filter pad drying, fluidized bed drying, vacuum drying, drum drying, zeodration of experience as shown in square frame 706 etc. subsequently wantonly with the filtered dairy products component of about 6X concentration.Behind instantiation procedure above, the dairy products component can experience further processing and maybe can prepare for final packaging.

Some embodiments relate to the preparation of the beverage that contains coffee component and dairy products component.When two kinds of components for example during the combination of coffee and dairy products, can be simultaneously to two kinds of components carry out above-mentioned filtration, concentrate, in sterilization and the drying means some or all.Fig. 8 has shown an embodiment general introduction of the coffee/milk product of preparation stable storage, wherein shown in the combination block 801 with the dairy products component of 1X concentration and the coffee-extract component shown in the square frame 801a, make up (D/C component) to form dairy products/coffee, and implement reverse osmosis concentration and/or freeze concentration as shown in square frame 802.In some embodiments, also coffee-extract component and dairy products component with the combination of 1X concentration are carried out nanofiltration, microfiltration or its combination.Counter-infiltration and/or freeze concentration cause the dairy products/coffee component that concentrates shown in the square frame 803.Dairy products/coffee the component that concentrates subsequently can carbonating or use gas treatment, with the paste (crema) of formation as shown in square frame 804.In some embodiments, gas can be the mixture of gas.In some embodiments, gas can be one or more inert gases.In some embodiments, gas can be air.Resulting mixture can carry out drying subsequently by any method, described method effectively gas is trapped in dairy products/coffee particles as shown in square frame 805, at least a among for example freeze drying, spray-drying, filter pad drying, fluidized bed drying, vacuum drying, drum drying, the zeodration etc.Behind instantiation procedure above, the dairy products component can experience further processing and maybe can prepare for final packaging.

Fig. 9 has shown the method general introduction that is similar to shown in Fig. 8 described below.The main difference that shows is the initial and dairy products combination of components of the coffee component of dry grinding.As hereinafter discussing in more detail, the present embodiment is encompassed in many different phases of process the coffee of pulverizing is introduced for example many methods of dairy products component, coffee-extract component, carbohydrate ingredient and flavoring ingredient.With reference to figure 9, shown in the combination block 901 with the dairy products component of 1X concentration and the coffee component of the pulverizing shown in the square frame 901a, and implement reverse osmosis concentration and/or freeze concentration as shown in square frame 902.In some embodiments, also coffee-extract component and dairy products component with the combination of 1X concentration are carried out nanofiltration, microfiltration or its combination.Counter-infiltration and/or freeze concentration cause the dairy products/coffee component that concentrates shown in the square frame 903.Dairy products/coffee the component that concentrates subsequently can carbonating or use gas treatment, with the cream of formation as shown in square frame 904.In some embodiments, gas can be the mixture of gas.In some embodiments, gas can be one or more inert gases.In some embodiments, gas can be air.Resulting mixture can carry out drying subsequently by any method, described method effectively bubble is trapped in dairy products/coffee particles as shown in square frame 905, at least a among for example freeze drying, spray-drying, filter pad drying, fluidized bed drying, vacuum drying, drum drying, the zeodration etc.Behind instantiation procedure above, the dairy products component can experience further processing and maybe can prepare for final packaging.

Some embodiments relate to the preparation of liquid dairy products component, and other embodiments relate to the preparation of dry dairy products component.In Figure 10, shown the preparation of liquid dairy products component.Figure 10 has shown the example embodiment general introduction of wherein original milk product being implemented filtration, concentrate and being sterilized.Further, Figure 10 has shown that dairy products are separated into moisture subfraction and fatty subfraction.In the illustrated embodiment, moisture subfraction experience is filtered and is concentrated, and fatty subfraction then is not.If fatty subfraction makes up with moisture subfraction after filtration and after concentrating at it, then combination experience is sterilized.With reference to Figure 10, the dairy products component of the former beginning and end pasteurization shown in the square frame 1001 (for example lactogenesis) is separated into the fatty subfraction (for example cream) shown in the moisture subfraction shown in the square frame 1003 (for example degreasing lactogenesis) and the square frame 1002.The fat subfraction can discard when this stage, or reconfigures with the moisture subfraction shown in the square frame 1010 after moisture subfraction has experienced concentrated and filtered.The moisture subfraction use for example microfiltration as shown in square frame 1004 concentrates, to remove the protein of bacterium and HMW as shown in square frame 1005.Moisture subfraction concentrates by for example counter-infiltration as shown in square frame 1007 and the ultrafiltration as shown in square frame 1008 subsequently.The counter-infiltration of moisture subfraction causes the water shown in the moisture subfraction that concentrates that is retained and the square frame 1006 that can discard.The ultrafiltration of moisture subfraction causes water, the lactose plus salts shown in the moisture subfraction that concentrates that is retained and the square frame 1109 that can discard.In some embodiments, can implement the circulation repeatedly of filtering and concentrating and can use to surpass a kind of filtration and method for concentration to moisture subfraction.Moisture subfraction can be as shown in square frame 1010 at least a protein of usefulness, salt and dairy fat subfraction for example cream carry out standardization.The fatty subfraction that is used for the standardization aqueous components can be the fatty subfraction shown in the square frame 1002, maybe can be the fatty subfraction of introducing from another source.In other embodiments, moisture subfraction is not with fatty subfraction but carries out standardization with protein and salt.In the another one embodiment, moisture subfraction is only used fatty subfraction standardization.Moisture subfraction can be transferred to subsequently as shown in square frame 1011 near aseptic, aseptic or sterile chamber basically.

Moisture subfraction can be sterilized subsequently.In some embodiments, sterilization can be at least a among PATS as shown in square frame 1012 and the TAPS as shown in square frame 1013.TAPS can arrive about 140 temperature at about 60 °F, about 3000 bar arrive the pressure of about 9000 bar and arrived about 10 minutes time execution in about 30 seconds.PATS can arrive about 350 temperature at about 250 °F, about 3000 bar arrive the pressure of about 9000 bar and arrived about 10 minutes time execution in about 30 seconds.After sterilization, can packing liquid milk product (not shown).In some embodiments, packing is finished with the mode that air, oxygen, bacterium, heat or any other material or condition contact with prevention, and described any other material or condition can be damaged or the contaminated liquid milk product.In some embodiments, utilize aseptic packaging technology, for example nitrogen purging, vacuum packaging etc.In addition, in packaging process, can use liquid nitrogen or any other deoxidant, so that the degradation effect of oxygen drops to is minimum.Behind instantiation procedure above, the dairy products component can experience further processing and maybe can prepare for final packaging.

Figure 11 has shown an embodiment general introduction of the dry milk product of preparation stable storage.In some embodiments, the method for the preparation of dry dairy products component is different from the method for preparing the liquid dairy products component in remarkable mode.For example, pasteurization does not use in the preparation of the liquid dairy products component in the embodiment shown in Figure 10.Yet, use in the dry dairy products component preparation of pasteurization in the embodiment shown in Figure 11.With reference to Figure 11, the dairy products component of the former beginning and end pasteurization shown in the square frame 1101 (for example lactogenesis) is separated into the fatty subfraction (for example cream) shown in the moisture subfraction shown in the square frame 1103 (for example degreasing lactogenesis) and the square frame 1102.The fat subfraction can discard when this stage, or the gentle pasteurization of experience as shown in square frame 1106, and reconfigures with the moisture subfraction shown in the square frame 1108 after moisture subfraction has experienced concentrated, filtration and pasteurization.Moisture subfraction for example use the freeze concentration as shown in square frame 1104 and membrane filtration for example the counter-infiltration as shown in square frame 1105 concentrate.Can choose wantonly moisture subfraction is implemented as by extend to the filtration shown in 1104 the arrow and concentrated circulation repeatedly from square frame 1105, to realize required enriched level.In some embodiments, use above a kind of filtration and method for concentration.The moisture subfraction that concentrates can for example be sterilized by pasteurization subsequently.In some embodiments, pasteurization is at least a in gentle pasteurization or the HTST pasteurization as shown in square frame 1107.

Moisture subfraction can be as shown in square frame 1108 at least a protein of usefulness, salt and fatty subfraction for example cream carry out standardization.The fatty subfraction that is used for the standardization aqueous components can be the fatty subfraction shown in the square frame 1102, maybe can be the fatty subfraction of introducing from another source.In other embodiments, moisture subfraction is not with fatty subfraction but carries out standardization with protein and salt.In the another one embodiment, moisture subfraction is only used fatty subfraction standardization.Moisture subfraction can use at least a drying of carrying out among freeze drying, spray-drying, filter pad drying, fluidized bed drying, vacuum drying, drum drying, the zeodration etc. subsequently as shown in

square frame

1109,1110 and 1111.In some embodiments, gas can bubble before dry run and/or in the process in moisture subfraction.In some embodiments, gas can be the mixture of gas.In some embodiments, gas can be one or more inert gases.In other embodiments, gas can be air.After dairy products component drying, it can carry out vacuum packaging as shown in square frame 1112.In some embodiments, packing is finished with the mode that air, oxygen, bacterium, heat or any other material contact with prevention, and described any other material can damage or pollute dry milk product.In some embodiments, utilize aseptic packaging technology, for example nitrogen purging, vacuum packaging etc.In addition, in packaging process, can use liquid nitrogen or any other deoxidant, so that the degradation effect of oxygen drops to is minimum.

In some embodiments, sugar can add and contain in the dairy beverage, for example sucrose, fructose, corn syrup, dextrose, the Fructus Hordei Germinatus dextrose, maltodextrin, glycerine, threitol, erythrite, xylitol, arabite, ribitol, D-sorbite, sweet mellow wine, maltitol, maltotriose alcohol, maltotetraose alcohol, Lactitol, hydrogenated isomaltulose, hydrogenated starch, shellac, ethyl cellulose, HYDROXY PROPYL METHYLCELLULOSE, starch, modified starch, carboxycellulose, carrageenan, cellulose acetate phthalate, the trimellitic acid cellulose acetate, shitosan, corn-syrup solids, dextrin, fatty alcohol, hydroxylated cellulose, hydroxy ethyl cellulose, hydroxy-methyl cellulose, hydroxy propyl cellulose, the hydroxypropyl ethyl cellulose, HYDROXY PROPYL METHYLCELLULOSE, Monophalic acid ester of hydroxypropyl, polyethylene glycol or its combination.

In addition, other flavoring can add and contain in the dairy beverage, for example vanilla, chocolate, fibert, caramel, Chinese cassia tree, peppermint, egg flip, apple, apricot, the fragrance bitters, banana, berry, blackberry, blueberry, blueberry, celery, cherry, mossberry, strawberry, raspberry, gin, brandy, cachaca, carrot, oranges and tangerines, lemon, bitter orange, orange, grape fruit, red tangerine, coconut, laughable, menthol, gin, ginger, Radix Glycyrrhizae, the heat breast, nut comprises almond, Queensland nut, peanut, pecan, pistachio, English walnut, peach, pears, pepper, pineapple, Lee, quinine, Rum, white rum, Myers dark Rum, mulberry lattice Leah light sparkling wine, shellfish, clam, tea, black tea, green tea, mescal, tomato, high explain (top note), the torrid zone (tropical), Vermouth, dried Vermouth, Sweet Vermouth, whiskey, bourbon, Irish Whisky, rye whiskey, Scotch whisky, Canadian Whisky wine, red pepper, black pepper, horseradish, mustard, jalapeno, Mexico's chilli essential oil, coagulation, absolute oil (absolutes), resin, resinoid, balm, tincture, spice wood oil, angelica seed oil, Angelica root oil, fennel oil, valerian oil, basil, estragon oil, eucalyptus citriodora oil, volatile oil extracted from eucalyptus' leaves or twigs, ennel oil, abies oil, galbanum oil, the fluffy resin of lattice, geranium oil, oil of grapefruit, guaiac wood oil, more create face cream, more create face cream oil, the strawflower absolute oil, strawflower oil, ginger oil, the orrisroot absolute oil, orrisroot oil, absolute of jasmine, calmus oil, chamomile oil bleu, Roman chamomille oil, carrot seed oil, cascarrilla oil, pinke needle oil, peppermint oil, caraway seed oil (carvi oil), labdanum oil, labdanum absolute, ladanum resin, assorted lavender absolute oil, lavandin oil, the lavender absolute oil, lavender oil, lemongrass oil, in the Bursera penicillata() oil, the fruit of a cubeb litsea tree-Litsea cubeba oil, laurel, the perverse oil of horse (macis oil), marjoram oil, mandarin oil, massoirinde oil, the sensitive plant absolute oil, ambrette seeds oil, musk deer certain herbaceous plants with big flowers tincture, muskatelle salbei oil, mace oil, the flores aurantii absolute oil, orange oil, origanum oil, palmorusa oil, patchouli oil, perilla oil, parsley leaves oil, parsley seed oil, clove seed oil, peppermint oil, papper oil, pimento oil, pine tar, poley oil, rose absolute, rosewood oil, attar of rose, rosemary oil, sage oil, assorted lavender, Oil of Spanish sage, sandalwood oil, celery oil, oil of spike, oil of badian, styrax oil, tagetes oil, pinke needle oil, tea oil, turpentine oil, thyme linaloe oil, the tolu balm, the tonka-bean absolute oil, tuberose absolute, vanillon, violet leaf absolute oil, verbena oil, vetiver oil, juniper berry oil, wine yeast oil, absinthium, wintergreen, cananga oil, oil of hyssop, the civetta absolute oil, cinnamon leaves oil, cassia wet goods or its combination.

In some embodiments, coffee, dairy products, carbohydrate, flavoring and other compositions can make up when a plurality of process segment and with many various combinations.Some embodiments relate to the common drying of the different component in beverage preparation.For example, the coffee of pulverizing can add in liquid coffee (extract or concentrate), liquid dairy products (extract or concentrate) or the liquid coffee/dairy products (extract or concentrate), and resulting mixture can experience sterilization and/or dry subsequently.In some embodiments, the coffee of for example pulverizing can add before the beverage drying in coffee/dairy beverage, coffee/dairy products/carbohydrate beverage, coffee/dairy products/carbohydrate/flavoring beverage, coffee/carbohydrate beverage or the coffee/flavoring beverage etc.In some embodiments, the coffee of for example pulverizing can add in the beverage dry run in coffee/dairy beverage, coffee/dairy products/carbohydrate beverage, coffee/dairy products/carbohydrate/flavoring beverage, coffee/carbohydrate beverage or the coffee/flavoring beverage etc.In some embodiments, the coffee of for example pulverizing can add after the beverage drying in coffee/dairy beverage, coffee/dairy products/carbohydrate beverage, coffee/dairy products/carbohydrate/flavoring beverage, coffee/carbohydrate beverage or the coffee/flavoring beverage etc.In some embodiments, the coffee of for example pulverizing can be before the beverage drying and in back adding coffee/dairy beverage, coffee/dairy products/carbohydrate beverage, coffee/dairy products/carbohydrate/flavoring beverage, coffee/carbohydrate beverage or the coffee/flavoring beverage etc.In some embodiments, the coffee of for example pulverizing can add in coffee/dairy beverage, coffee/dairy products/carbohydrate beverage, coffee/dairy products/carbohydrate/flavoring beverage, coffee/carbohydrate beverage or the coffee/flavoring beverage etc. in the dry forward and backward and process of beverage.In some embodiments, the coffee of for example pulverizing can add in coffee/dairy beverage, coffee/dairy products/carbohydrate beverage, coffee/dairy products/carbohydrate/flavoring beverage, coffee/carbohydrate beverage or the coffee/flavoring beverage etc. before the beverage drying He in the process.In some embodiments, the coffee of for example pulverizing can be in the beverage dry run and in back adding coffee/dairy beverage, coffee/dairy products/carbohydrate beverage, coffee/dairy products/carbohydrate/flavoring beverage, coffee/carbohydrate beverage or the coffee/flavoring beverage etc.

Some embodiments relate to and milk product solvable or the instant coffee combination.The coffee of processed (the essential processing of product that for example prepares instant form) and other products experience local flavor and flavor change.These change the change from the initial bonding structure of the compound in the product.For coffee, the processing of any kind of can change the bonding structure of the compound of finding in crude coffee bean.Some embodiments relate to product interpolation or recovery local flavor and the fragrance relevant with crude food product through form processing or instant.In some embodiments, product is coffee.Some embodiments about the pulverizing that relates to for example roasting coffee beans, fresh tea leaf in its, cocoa bean or other COF as adding or recovering for example method of the means of freshness, local flavor and the fragrance of soluble coffee, tea, chocolate etc.Some embodiments also allow to introduce different and unique local flavor and fragrance in food product.Some embodiments allow additive to introduce in the food product.

Coffee has been discussed to the interpolation of dairy products and has been comprised the combination of coffee, dairy products and other components about the foregoing description of dairy products component preparation.Because some embodiments of present disclosure relate to the soluble coffee of taste with improvement and fragrance and prepares the method for soluble coffee, so following disclosure provides the other details for preparing about soluble coffee.With reference to figure 1, according to illustrative embodiment, prepare and handle the full coffee bean stream of two bakings.In first stream, the full bean coffee bean powder of baking is broken, to form the coffee of pulverizing.In some embodiments, the coffee of pulverizing has diameter less than about 350 microns particle diameter.In some embodiments, the coffee component of pulverizing has about 350 microns or medium particle diameter still less.In second stream, the full bean coffee beans that toast are ground or pulverize and extract, to produce wet coffee-extract.To add the wet coffee-extract of second stream from the coffee part of the pulverizing of first stream, to form admixture A.

In the embodiment described in Fig. 1, from the combination of the full bean coffee that grinds or pulverize through extracting of the full bean coffee beans of the baking of the pulverizing of first stream and second stream soluble coffee is added complexity at this moistening process stage, comprise more real coffee flavor and fragrance.Admixture A subsequently in dry run (for example freeze drying, spray-drying, filter pad drying, fluidized bed drying, vacuum drying, drum drying, zeodration etc.) carry out drying.Dry admixture A subsequently with at least a other combination of components, forming admixture B, it is (bulk) soluble coffee product in batches in this embodiment.This type of component for example can comprise the coffee from the pulverizing of first stream, coffee-extract, concentrated coffee, dry coffee, caffeol, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract and herb extracts etc.In specific embodiments, dry admixture A and coffee combination from the pulverizing of first stream are to form admixture B.

In some embodiments, the coffee of pulverizing adds fragrance, flavor complexity and main body to the dried interpolation of parchment coffee extract to final batch (bulk) product.The interpolation of the coffee of pulverizing can be finished by in many distinct methods one or more, for example centrifugation apparatus, lightning blender (lightning mixer), ribbon blender, PK blender, sound wave method etc.In some embodiments, other compounds can add during process, comprise non-caffeol, non-coffee aroma thing, coffee aroma thing etc.In some embodiments, the coffee of pulverizing can encapsulate with carbohydrate, soy products, milk product component or other compositions.An advantage of encapsulation is to protect the degraded that is not subjected to from environmental factor.In some embodiments, encapsulation can also change the rate of dissolution of coffee component, thereby makes and to compare with other compositions in the coffee product, and coffee aroma component and coffee flavor component discharge from pulverizing or ground coffee at different time.

The coffee aroma thing is the volatile component of coffee, and it produces the characteristic fragrance of coffee.In some embodiments, the coffee aroma thing can offer the final beverage product with the form of the coffee-extract of height sweetening treatment.The coffee-extract of sweetening treatment is prepared by the coffee aroma thing is added in the coffee concentrate.The method for preparing coffee concentrate is that those skilled in the art are well-known.

In some embodiments, the coffee aroma thing is with the form of the natural coffee aroma constituent collected in soluble coffee powder preparation process.In some embodiments, natural coffee fragrance thing comprises volatile aroma constituent.Volatile aroma constituent is to be lower than those that about 0 ℃ temperature condenses.In order to reclaim volatile aroma constituent, the aroma constituent of volatilization can use inert carrier gas to drive out of from coffee in process, and described inert carrier gas is nitrogen, carbon dioxide gas or carbon dioxide agglomerate for example for example.The carrier gas that is full of aromatic turns cold subsequently to the temperature that is lower than-40 ℃ of pacts, and is low to moderate-195 ℃ approximately sometimes, condenses to cause aroma constituent.Collect the aroma constituent that condenses subsequently.The suitable procedure that is used for catching the coffee aroma thing is well known by persons skilled in the art.

With reference to figure 2, according to illustrative embodiment, handle the full coffee bean stream of three bakings, have the local flavor of enhancing and the coffee product of aroma constituent with formation.In first stream, the full bean coffee bean powder of baking is broken or grind, pulverize or ground coffee to form.In some embodiments, pulverizing or ground coffee have diameter less than about 350 microns particle diameter.In some embodiments, the coffee component of pulverizing has diameter about 350 microns or medium particle diameter still less.Extract subsequently and pulverize or ground coffee, so that perfume compound separates with aroma compound.In second stream, the full bean coffee bean powder of baking is broken or grind and extract, to produce wet coffee-extract.To add the wet coffee-extract of second stream from the aroma constituent part of the separation of first stream, to form admixture A.In the 3rd stream, the full bean coffee bean powder of baking is broken, and among the coffee part adding wet blending thing A with resulting pulverizing, to form admixture B.

Admixture B subsequently in dry run (for example freeze drying, spray-drying, filter pad drying, fluidized bed drying, vacuum drying, drum drying, zeodration etc.) carry out drying.Dry admixture B subsequently with following at least a combination: from the coffee of the pulverizing of the 3rd stream, coffee-extract, concentrated coffee, dry coffee, caffeol, coffee aroma thing (distillation), the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract and herb extracts, to form admixture C, it is batch (bulk) soluble coffee product in this embodiment.In specific embodiments, dry admixture B and coffee combination from the pulverizing of the 3rd stream are to form admixture C.In some embodiments, the sapidity ingredient of the pulverizing through extracting of first stream or ground coffee and admixture A combination.In some embodiments, the sapidity ingredient of the pulverizing through extracting of first stream or ground coffee and admixture B combination.In some embodiments, the sapidity ingredient of the pulverizing through extracting of first stream or ground coffee and admixture C combination.

In some embodiments, from the combination of the pulverizing through extracting of the full bean coffee fragrance separation component of the pulverizing of first stream or the baking that grinds and second stream or the full bean coffee that grinds soluble coffee is added unique fragrance character at this moistening process stage, comprise more real coffee aroma.

Fig. 3 has described the illustrative process for the preparation of some products of particular.In this example, with roasting coffee beans freezing and pipeline supply by same refrigeration subsequently in the temperature that is lower than approximately-5 ℃.In the presence of liquid nitrogen and/or carbon dioxide, product is pulverized subsequently and sent by scalping screen, to guarantee only passing through of short grained crushed products.In some embodiments, liquid nitrogen and/or carbon dioxide directly add in the product.In some embodiments, liquid nitrogen and/or carbon dioxide are used for the cooling grinding or pulverize machine.In some embodiments, liquid nitrogen and/or carbon dioxide directly add in the product, and are used for the cooling grinding or pulverize machine.In illustrative embodiment, ground product to be discharged enter packing subsequently, dark freezer is washed and be stored in subsequently to vacuum seal with nitrogen.Yet, in some embodiments, on the contrary the product that grinds is introduced in other process steps (those that discuss as this paper).In some embodiments, the product through packing and storage can be used for other processes subsequently equally.

Figure 12 has shown another general introduction of the exemplary method of comminuted starting materials in the refrigeration environment.In this embodiment, as shown in square frame 1201, remove medium for example with the liquid nitrogen of liquid state or solid (for example agglomerate) form or the full bean coffee of carbon dioxide treatment baking with oxygen.Subsequently treated coffee is supplied with by the pipeline of cooling, as shown in square frame 1202 as described in the pipeline of cooling also contain aerobic and remove medium.As shown in square frame 1203, treated coffee can grind with milling apparatus subsequently, and described milling apparatus contains that aerobic is removed or refrigerant, for example with liquid nitrogen or the carbon dioxide of liquid state or solid (for example agglomerate) form.Randomly, as shown in square frame 1204, can under the oxygen cleared condition, carry out scalping to ground coffee, to filter out greater than about 350 microns particle.As shown in square frame 1205, the ground coffee product is discharged in the container subsequently, described container is removed medium with oxygen and is being less than or equal to-5 ℃ Temperature Treatment.In one embodiment, the ground coffee product subsequently can be as shown in square frame 1206 be packed with vacuum seal and nitrogen flushing, and is stored in deep cooling subsequently freezes (being less than or equal to-20 ℃) as shown in square frame 1208.In another embodiment, the ground coffee product can follow the flushing of deoxidant medium to pack under less than 9% oxygen as shown in square frame 1207, and is stored in shady and cool dry place subsequently as shown in square frame 1209.

In some embodiments, with the coffee product of the third pulverizing and the coffee admixture blending of first kind of drying, to form the soluble coffee product.In an example, use four kinds of coffee admixtures.One of four kinds of coffee components of toasting and pulverizing are added extract or the concentrate that derives from described four basic admixtures.Resulting product subsequently can be dry and be strengthened, and subsequently with coffee component blending from the pulverizing of the full bean coffee component of second kind or the third or the 4th kind of baking, to produce the coffee product.

In some embodiments, pulverizing or ground coffee can produce with the refrigeration of grinding machine.In addition, in some embodiments, the coffee product that grinds or pulverize can cool off when it leaves grinding machine.In some embodiments, grinding machine is refrigeration, and pulverizing or ground coffee product cool off when it leaves grinding machine.

According to some embodiments, coffee can be processed as mentioned above, to keep charming local flavor and fragrance.In some embodiments, the full bean coffee of baking is for example for example processed less than about 30% time less than about 15 ℃ and low relative humidity at low temperature.In some embodiments, the internal temperature of control milling apparatus is to guarantee less than about 15 ℃ temperature.The full bean coffee beans of baking can precooling, and the surface that contact with coffee bean can by cooling medium for example liquid nitrogen and/or carbon dioxide keep cooling, to avoid the local flavor forfeiture and to degrade.

For example nitrogen purging, vacuum packaging etc. drop to minimum can to use conventional method for the coffee exposure of oxygen.In addition, liquid nitrogen can be as the deoxidant in the process, so that the degradation effect of oxygen drops to is minimum.The coffee of pulverizing under this type of condition keeps many its initial local flavor and fragrance.The coffee of this type of pulverizing can be admixed or encapsulates with coffee in a variety of forms, the coffee of described various ways comprises ground coffee, extract, concentrated coffee, dry coffee, caffeol, aromatic (distillation), carbohydrate, soy products, milk product or other reagent, and adds dried soluble coffee subsequently.

In some embodiments, coffee and other products of enforcement pulverizing are (being cooler than-5 ℃) that deep cooling freezes before grinding.This process allows the better pulverizing of product and obtains the more particle of homogeneity, makes the oxidation of crushed products and degraded drop to minimum simultaneously.The line of supply mill can be equipped with for example cold-producing medium or liquid nitrogen and/or carbon dioxide feed system, in order to keep low temperature and efficient.Cooling and removing gas are desirable, because they can provide the removal of cooling and oxidation component.Drop to minimumly in order to make to condense, equipment can insulate, and condenses to avoid surface and the inside of grinding product in conveying equipment, disintegrating apparatus and collection/bunkerage.

The milling apparatus of any kind can be used for the present embodiment, and for example cage mill, hammer-mill, single-stage roller grinder, multistage roller grinder etc. are with crushed products coffee for example.In some embodiments, equipment maintains extremely low temperature (50 ℃ to 20 ℃) via cooling medium.The integrality of material to be ground is kept in this help.Liquid nitrogen and/or carbon dioxide or other cold-producing mediums can be used for cooling device.Pulverize and produce heat, the product that this and the oxygen combination that exposes can be degraded usually and be pulverized.Supply with liquid nitrogen and/or carbon dioxide is to make grater remain on an example of the method for low temperature and replacement and removing oxygen to grinding chamber.

In some embodiments, the product of pulverizing fall within about 0 ℃ in about 20 ℃ refrigeration container.In some embodiments, the product of pulverizing falls within less than in about 20 ℃ refrigeration container.Some embodiments relate to liquid nitrogen and/or the carbon dioxide cooling of using container, and liquid or the GN 2 of being included in the container are used for the product preservation.Other embodiments relate to liquid or atmospheric carbon dioxide, CO ₂Agglomerate, liquid or gas argon, air or other inert gases.In operating process, discharge chamber is used gaseous nitrogen and is washed continuously, so that oxidation drops to is minimum.In some embodiments, this operates under the condition of controling environment and takes place, and is not subjected to moisture absorption to protect resulting product.

In some embodiments, in order to ensure quality, end product is moved to oxygen-free environment, vacuum packaging, seals and be stored in deep cooling freeze condition (-20 ℃ or colder approximately), when using or sell.

Some embodiments relate to component and liquid (wet blending) and dry (dry blending) coffee component and/or the associated products blending of will pulverize.Do or the wet blending operation be the product that will pulverize with required ratio mix, interpolation, infusion, mixing, encapsulation, spraying or fluidisation etc. enter coffee or the process of suitable product stream, with fragrance, local flavor and the outward appearance of sending design.Suitable processing (ribbon blender, PK blender, fluid bed, applicator, the wheeled blender of rotation or other) and mixing apparatus can be used for guaranteeing homogeney.In some embodiments, wet blending is being controlled temperature for example less than about 15 ℃ of generations.Rotation, circulation timei and machining control can be different, yet in some embodiments, these variablees so that guarantee evenly distribute and stop and send out the mode that foam and particle isolate and control.

In some embodiments, dried mixing in the environment of the blender that seals and control taken place, so that oxidation and moisture exposure drop to minimum.After blending, product can easily be stored in the suitable package, for example follows nitrogen flushing close packing to form block packing and to maintain controlled condition for example less than under about 10 ℃ temperature.

In some embodiments, the physical chemistry of crushed products and attribute of sensation also can by means of encapsulation (for example spray-drying, be coated with, extrude, cohesion and molecule comprise) be protected.Some embodiment utilizations micropackaging of packing into.For encapsulation, for example the physicochemical properties via molecule, interface, colloid and the total of emulsion obtain the cover layer.Cover reduces for example reactivity of oxygen and water of core and external environment condition.This allows to prolong the shelf life of product in conventional packaging applications.In some embodiments, encapsulation can be used for internal material or control core release.The crushed products of packing into can keep deactivation when directly contacting with water.Water can dissolve cover and crushed products can be reacted with water subsequently, discharges fragrance and local flavor.

In some embodiments, the encapsulation of the coffee of pulverizing can be used for that optimized product is functional, particle size and/or produce the new product form.Encapsulation can be finished for one or more products, and described product comprises for example coffee, coffee-extract, coffee concentrate, drying and crushing coffee, caffeol or other oil, aromatic, functional component etc.In addition; encapsulation also can be finished in following one or more: carbohydrate; soy products; milk product; corn syrup; hydrocolloid; polymer; wax; fat; vegetable oil; gum arabic; maltodextrin; glycerine; threitol; erythrite; xylitol; arabite; ribitol; D-sorbite; sweet mellow wine; maltitol; maltotriose alcohol; maltotetraose alcohol; Lactitol; hydrogenated isomaltulose; hydrogenated starch; liposome; liposome in the sol-gel; shellac; hydrolyzed fat; ethyl cellulose; HYDROXY PROPYL METHYLCELLULOSE; starch; modified starch; alginate and alginic acid (for example sodium alginate); calcium caseinate; poly-Calcium Pectate; carboxycellulose; carrageenan; cellulose acetate phthalate; the trimellitic acid cellulose acetate; shitosan; corn-syrup solids; dextrin; aliphatic acid; fatty alcohol; gelatin; gellan gum; hydroxylated cellulose; hydroxy ethyl cellulose; hydroxy-methyl cellulose; hydroxy propyl cellulose; the hydroxypropyl ethyl cellulose; HYDROXY PROPYL METHYLCELLULOSE; Monophalic acid ester of hydroxypropyl; lipid; liposome; low density polyethylene (LDPE); the glycerine list; two and three esters; pectin; phosphatide; polyethylene glycol; polylactic acid polymer; PLA is glycolic acid polymer altogether; polyvinylpyrrolidone; stearic acid and derivative; xanthans and protein; zeins; glutelin or other reagent are not subjected to environmental element with protection.

In some embodiments, beverage ingredient for example can flocculate by coffee, dairy products, carbohydrate, flavoring or its any combination.In some embodiments, flocculation can be finished before with this class methods drying, for example freeze drying of described method, spray-drying, filter pad drying, fluidized bed drying, vacuum drying, drum drying, zeodration etc.Flocculation process can be finished with gas.In some embodiments, gas can be the mixture of gas.In some embodiments, gas can be one or more inert gases.In some embodiments, gas can be air.Some embodiments relate to this type of inert gas such as CO ₂Or N ₂Use, described inert gas is removed oxygen, improves the shelf life and form foam behind water reconstruct final products.Flocculation process also can be for the coffee that mixes for example pulverizing, dairy products (liquid or drying), carbohydrate, flavoring etc., with the coffee of formation enhancing or coffee and the breast of blending.

In some embodiments, flocculation allows at least a insertion dairy products component in coffee concentrate (liquid or drying), carbohydrate and the flavoring, to form the product of blending.In some embodiments, flocculation allows at least a insertion coffee component in dairy products component, carbohydrate and the flavoring, to form the product of blending.In some embodiments, flocculation allows at least a insertion carbohydrate ingredient in coffee concentrate (liquid or drying), dairy products component and the flavoring, to form the product of blending.In some embodiments, flocculation allows at least a insertion flavoring component in coffee concentrate (liquid or drying), carbohydrate and the dairy products component, to form the product of blending.In addition, in flocculation process, can mix at least a in following: coffee-extract for example, concentrated coffee, dry coffee, soluble coffee, caffeol, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, ground coffee and herb extracts.

Provide following embodiment only to be used for the illustrative purpose, and the scope of expection restriction the present embodiment never.

Embodiment 1

With coffee baking, extraction and concentrated, and before freeze drying, pass through flocculator subsequently.Use cold surface scraping machine, in its coffee that air is inserted toast, extracts and concentrate.Air becomes and holds back in coffee, and it can improve the shallow table tension force about sublimation process.Air mixes pure brilliant formation that promotes in the medium after freezing.Air molecule forms the space, and described space mobilizes hydrone to assemble, and it helps sublimation process conversely.Because water has gathered to form ice crystal, so the coffee molecule is also isolated.In sublimation process, the space that forms by air allows the selective distillation of water, stays coffee and volatile matter thereof.

Embodiment 2

The dairy products component is as described below flocculates.The liquid dairy products component is the process flocculator before freeze drying.Use cold surface scraping machine, it inserts air in the dairy products component.Air becomes and holds back in the dairy products component, and it can improve the shallow table tension force about sublimation process.Air mixes pure brilliant formation that promotes in the medium after freezing.Air molecule forms the space, and described space mobilizes hydrone to assemble, and it helps sublimation process conversely.After cream was frozen into thin layer, it just formed particle.Bigger particle is by this process, and particulate returns extract.Some embodiments relate to the milk product of the stable storage that comprises the sterile liquid dairy product component that comprises moisture subfraction, wherein said moisture subfraction separates with fatty subfraction, wherein said moisture subfraction has experienced filtration, has concentrated and sterilization, and wherein said moisture subfraction pasteurization not.

Present disclosure never is subjected to the restriction of the object lesson that this paper discusses, but contains extensively various change and equivalent.Some examples of embodiment are contained following.Some embodiments relate to the milk product of the stable storage that comprises the sterile liquid dairy product component that comprises moisture subfraction, wherein said moisture subfraction separates with fatty subfraction, wherein said moisture subfraction has experienced filtration, has concentrated and sterilization, and wherein said moisture subfraction pasteurization not.In some embodiments, at least part of of fatty subfraction reconfigures with moisture subfraction after moisture subfraction concentrates and before moisture subfraction has been sterilized.

In some embodiments, fatty subfraction at least part of with discard after moisture subfraction separates.

In some embodiments, concentrate and to comprise at least a in membrane filtration and the freeze concentration.

In some embodiments, sterilization comprises autoclaving.

In some embodiments, filtration comprises membrane filtration.

In some embodiments, sterile liquid dairy product component, moisture subfraction and fatty subfraction do not heat and are higher than about 140 °F.

In some embodiments, sterile liquid dairy product component, moisture subfraction and fatty subfraction do not heat and are higher than about 135 °F.

In some embodiments, sterile liquid dairy product component, moisture subfraction and fatty subfraction do not heat and are higher than about 130 °F.

In some embodiments, sterile liquid dairy product component, moisture subfraction and fatty subfraction do not heat and are higher than about 120 °F.

In some embodiments, membrane filtration comprises at least a in nanofiltration, microfiltration, counter-infiltration and the ultrafiltration.

In some embodiments, autoclaving comprises the pressure sterilization that temperature is auxiliary.

In some embodiments, moisture subfraction and fatty subfraction all do not contain servostabilization agent or additive.

In some embodiments, moisture subfraction and fatty subfraction contain the spore-producing bacterium/1000kg sterile liquid dairy product component less than about 1 CFU.

Some embodiments further comprise the coffee component.

In some embodiments, the coffee component is the soluble coffee component.

Some embodiments relate to the method for the milk product for preparing stable storage, and described method comprises that the liquid dairy products component with former beginning and end pasteurization is separated into moisture subfraction and fatty subfraction; Filter moisture subfraction; Concentrated aqueous subfraction; With the moisture subfraction of sterilization, the moisture subfraction that the wherein liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction pasteurization not, and the milk product of wherein said stable storage comprises filtrations, concentrates and sterilize.

Some embodiments also are included in the preceding moisture subfraction of at least part of adding with fatty subfraction of the moisture subfraction of sterilization, the milk product of wherein said stable storage comprises with the filtration of at least part of combination of fatty subfraction, concentrates and the moisture subfraction of sterilization, and wherein moisture subfraction and fatty subfraction all are not heated above about 140 temperature.

In some embodiments, the liquid dairy products component of former beginning and end pasteurization comprises the breast of former beginning and end pasteurization.

In some embodiments, filter moisture subfraction and comprise membrane filtration.

In some embodiments, concentrated aqueous subfraction comprises at least a in counter-infiltration, microfiltration and the ultrafiltration.

In some embodiments, the moisture subfraction of sterilizing comprises autoclaving.

In some embodiments, the auxiliary pressure sterilization of temperature arrives about 140 temperature at about 60 °F, about 3000 bar arrive the pressure of about 9000 bar and arrived about 10 minutes time execution in about 30 seconds.

In some embodiments, the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction are not heated above about 140 temperature.

In some embodiments, the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction are not heated above about 135 temperature.

In some embodiments, the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction are not heated above about 130 temperature.

In some embodiments, the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction are not heated above about 120 temperature.

Some embodiments also comprise at least a carbohydrate are added at least a in the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and the fatty subfraction.

Some embodiments also comprise flavoring are added at least a in the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and the fatty subfraction.

Some embodiments also comprise the liquid dairy products component with the former beginning and end pasteurization of at least a adding in following, at least a in moisture subfraction and the fatty subfraction: coffee-extract, concentrated coffee, dry coffee, soluble coffee, caffeol, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, ground coffee and herb extracts.

Some embodiments relate to the beverage by the stable storage that comprises milk product of following method preparation, and described method comprises that the liquid dairy products component with former beginning and end pasteurization is separated into moisture subfraction and fatty subfraction; Filter moisture subfraction; Concentrated aqueous subfraction; With the moisture subfraction of sterilization, the moisture subfraction that the wherein liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction pasteurization not, and the milk product of wherein said stable storage comprises filtrations, concentrates and sterilize.

In some embodiments, concentrated aqueous subfraction comprises at least a in microfiltration, counter-infiltration and the ultrafiltration.

Some embodiments also comprise sugar are added at least a in the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and the fatty subfraction.

Some embodiments relate to the system for the preparation of the milk product of stable storage, and it comprises for the parts that the dairy products separating substances of former beginning and end pasteurization become hydrous matter and fatty material; The parts that are used for concentrated aqueous material; Be used for filtering the parts of hydrous matter; With the parts that are used for the sterilization hydrous matter, wherein dairy products material, hydrous matter and the fatty material of former beginning and end pasteurization are not heated above about 140 temperature.

Some embodiments also comprise for the parts that coffee added hydrous matter.

In some embodiments, coffee comprises soluble coffee.

Some embodiments also comprise the parts at least part of adding hydrous matter of the fatty material that will separate.

Some embodiments relate to the milk product of the stable storage that comprises the aseptic dairy products component that comprises moisture subfraction, and wherein said moisture subfraction separates with fatty subfraction; That wherein said moisture subfraction has experienced is concentrated, sterilization and dry, and wherein said moisture subfraction in process heating be higher than about 80 °F and surpass once.

In some embodiments, at least part of of fatty subfraction reconfigures with moisture subfraction after moisture subfraction concentrates and before moisture subfraction is dry.

In some embodiments, sterilization comprises pasteurization.

In some embodiments, drying comprises at least a among freeze drying, filter pad drying, fluidized bed drying, spray-drying, thermal evaporation and the zeodration.

In some embodiments, membrane filtration comprises osmosis filtration.

In some embodiments, pasteurization comprises between the HTST(high temperature, short time) pasteurization.

In some embodiments, drying comprises freeze drying.

In some embodiments, moisture subfraction and fatty subfraction all heating be higher than about 70 °F and surpass once.

In some embodiments, moisture subfraction and fatty subfraction all heating be higher than about 60 °F and surpass once.

In some embodiments, moisture subfraction and fatty subfraction all heating be higher than about 50 °F and surpass once.

In some embodiments, moisture subfraction and fatty subfraction contain the aseptic dairy products component less than the spore-producing bacterium/1000kg of about 1 CFU.

Some embodiments further comprise the coffee component.

In some embodiments, the coffee component comprises the soluble coffee component.

Some embodiments relate to the method for the milk product for preparing stable storage, and described method comprises that the dairy products component with former beginning and end pasteurization is separated into moisture subfraction and fatty subfraction; Concentrated aqueous dairy products component; The moisture dairy products component of sterilizing; With the moisture dairy products component of drying, wherein the dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction are not heated in this procedure and surpass about 80 temperature and surpass once, and the milk product of wherein said stable storage comprises concentrated, sterilization and dry moisture subfraction.

Some embodiments also are included in the preceding moisture subfraction of at least part of adding with fatty subfraction of dry moisture subfraction; The milk product of wherein said stable storage comprises with the filtration of at least part of combination of fatty subfraction, concentrates and dry moisture subfraction, and wherein said moisture subfraction and fatty subfraction all are not heated above about 80 temperature and surpass once.

In some embodiments, the dairy products component of former beginning and end pasteurization comprises lactogenesis.

In some embodiments, concentrated aqueous dairy products component comprises at least a in membrane filtration and the freeze concentration.

In some embodiments, the moisture dairy products component of sterilizing comprises pasteurization.

In some embodiments, dry moisture dairy products component comprises at least a among freeze drying, filter pad drying, fluidized bed drying, spray-drying, thermal evaporation and the zeodration.

In some embodiments, membrane filtration comprises osmosis filtration.

In some embodiments, pasteurization comprises the HTST pasteurization.

In some embodiments, drying comprises freeze drying.

Some embodiments also are included on any point of this method the liquid dairy products component with the former beginning and end pasteurization of at least a adding in following, at least a in moisture subfraction and the fatty subfraction: coffee-extract, concentrated coffee, dry coffee, caffeol, soluble coffee, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, the coffee of baking, baking and ground coffee, soluble coffee (coffee that comprises pulverizing) and herb extracts.

Some embodiments relate to the beverage by the stable storage that comprises milk product of following method preparation, and described method comprises: the liquid dairy products component of former beginning and end pasteurization is separated into moisture subfraction and fatty subfraction; Concentrated aqueous dairy products component; The moisture dairy products component of sterilizing; With the moisture dairy products component of drying, wherein the dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction are not heated in this procedure and surpass about 80 temperature and surpass once, and the milk product of wherein said stable storage comprises concentrated, sterilization and dry moisture subfraction.

In some embodiments, membrane filtration comprises osmosis filtration.

In some embodiments, pasteurization comprises the HTST pasteurization.

In some embodiments, drying comprises freeze drying.

Some embodiments relate to the system for the preparation of the milk product of stable storage, and it comprises for the parts that the dairy products separating substances of former beginning and end pasteurization become hydrous matter and fatty material; The parts that are used for concentrated aqueous material; Be used for filtering the parts of hydrous matter; The parts that are used for the sterilization hydrous matter; With the parts that are used for dry hydrous matter, wherein dairy products material, hydrous matter and the fatty material of former beginning and end pasteurization are not heated above about 80 temperature and surpass once.

Some embodiments also comprise for the parts that coffee added hydrous matter.

In some embodiments, coffee comprises soluble coffee.

Some embodiments relate to the beverage of the stable storage that comprises sterile liquid dairy product component and soluble coffee component, wherein said sterile liquid dairy product component has experienced filtration, has concentrated and sterilization, and wherein said sterile liquid dairy product component pasteurization not.

In some embodiments, the soluble coffee component comprises the parchment coffee extract components; With the coffee component of pulverizing, the coffee component un-extracted of wherein said pulverizing, and the coffee component of wherein said pulverizing adds the parchment coffee extract components after parchment coffee extract components drying.

In some embodiments, the sterile liquid dairy product component comprises moisture subfraction and fatty subfraction, and wherein said moisture subfraction has experienced to filter with concentrated back at moisture subfraction and separated with fatty subfraction.

In some embodiments, at least part of of fatty subfraction reconfigures with moisture subfraction after moisture subfraction has filtered and concentrated and before moisture subfraction has been sterilized.

In some embodiments, sterilization comprises autoclaving.

In some embodiments, filtration comprises membrane filtration.

In some embodiments, membrane filtration comprises at least a in counter-infiltration, microfiltration, nanofiltration and the ultrafiltration.

In some embodiments, membrane filtration comprises at least a in microfiltration, counter-infiltration, nanofiltration and the ultrafiltration.

In some embodiments, sterile liquid dairy product component, moisture subfraction and fatty subfraction all do not contain servostabilization agent or additive.

In some embodiments, sterile liquid dairy product component, moisture subfraction and fatty subfraction contain the spore-producing bacterium/1000kg sterile liquid dairy product component less than about 1 CFU.

Some embodiments relate to the method for the beverage for preparing stable storage, and described method comprises that the liquid dairy products component with former beginning and end pasteurization is separated into moisture subfraction and fatty subfraction; Filter moisture subfraction; Concentrated aqueous subfraction; The moisture subfraction of sterilizing; With moisture subfraction is added the soluble coffee component, the wherein liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction pasteurization not, and the beverage of wherein said stable storage comprises soluble coffee component and filtration, concentrate and the moisture subfraction of sterilization.

In some embodiments, the soluble coffee component is prepared by following: pulverize coffee bean, to form the coffee product of first kind of pulverizing; Ground coffee is to form second kind of ground coffee product; Extract second kind of ground coffee product, to form the coffee product that extracts; The coffee product of first kind of pulverizing of combination and the coffee product of extraction are to form first kind of coffee admixture; Dry first kind of coffee admixture is to form the coffee admixture of first kind of drying; With the coffee product of first kind of pulverizing of combination and the coffee admixture of first kind of drying, to form the soluble coffee component.

Some embodiments also are included in the preceding moisture subfraction of at least part of adding with fatty subfraction of the moisture subfraction of sterilization, the beverage of wherein said stable storage comprises with soluble coffee component and the filtration of at least part of combination of fatty subfraction, concentrates and the moisture subfraction of sterilization, and wherein liquid dairy products component, moisture subfraction and the fatty subfraction of former beginning and end pasteurization all are not heated above about 140 temperature.

In some embodiments, concentrated aqueous subfraction comprises at least a in counter-infiltration, nanofiltration and the ultrafiltration.

In some embodiments, the auxiliary pressure sterilization of temperature arrives about 140 temperature at about 600 °F, about 3000 bar arrive the pressure of about 9000 bar and arrived about 10 minutes time execution in about 30 seconds.

Some embodiments also comprise sugar are added at least a in the liquid dairy products component of soluble coffee component, former beginning and end pasteurization, moisture subfraction and the fatty subfraction.

Some embodiments also comprise flavoring are added at least a in the liquid dairy products component of soluble coffee component, former beginning and end pasteurization, moisture subfraction and the fatty subfraction.

Some embodiments also comprise at least a adding soluble coffee component in following, the liquid dairy products component of former beginning and end pasteurization, at least a in moisture subfraction and the fatty subfraction: coffee-extract, concentrated coffee, dry coffee, caffeol, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, the coffee of baking, baking and ground coffee, soluble coffee (coffee that comprises pulverizing) and herb extracts.

Some embodiments relate to the beverage by the stable storage of following method preparation, and described method comprises that the liquid dairy products component with former beginning and end pasteurization is separated into moisture subfraction and fatty subfraction; Filter moisture subfraction; Concentrated aqueous subfraction; The moisture subfraction of sterilizing; With moisture subfraction is added the soluble coffee component, the wherein liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction pasteurization not, and the beverage of wherein said stable storage comprises soluble coffee component and filtration, concentrate and the moisture subfraction of sterilization.

In some embodiments, the soluble coffee component is prepared by following: pulverize coffee bean, to form the coffee product of first kind of pulverizing; Ground coffee is to form second kind of ground coffee product; Extract second kind of ground coffee product, to form the coffee product that extracts; The coffee product of first kind of pulverizing of combination and the coffee product of extraction are to form first kind of coffee admixture; Dry first kind of coffee admixture is to form the coffee admixture of first kind of drying; The coffee product of first kind of pulverizing of combination and the coffee admixture of first kind of drying are to form the soluble coffee component.

Some embodiments also are included in the preceding moisture subfraction of at least part of adding with fatty subfraction of the moisture subfraction of sterilization, the beverage of wherein said stable storage comprises moisture subfraction and the soluble coffee component of filtering, concentrating and sterilize with at least part of combination of fatty subfraction, and wherein liquid dairy products component, moisture subfraction and the fatty subfraction of former beginning and end pasteurization all are not heated above about 140 temperature.

Some embodiments also comprise carbohydrate or sugar are added at least a in soluble coffee component, the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and the fatty subfraction.

Some embodiments relate to the beverage of the stable storage that comprises aseptic dairy products component and soluble coffee component, that wherein said aseptic dairy products component has experienced is concentrated, sterilization and dry, and wherein said aseptic dairy products component in process heating be higher than about 80 °F and surpass once.

In some embodiments, the soluble coffee component comprises: the parchment coffee extract components; With the coffee component of pulverizing, the coffee component un-extracted of wherein said pulverizing, and the coffee component of wherein said pulverizing adds the parchment coffee extract after parchment coffee extract drying.

In some embodiments, aseptic dairy products component comprises moisture subfraction and fatty subfraction, and wherein said moisture subfraction has experienced concentrated back at moisture subfraction to be separated with fatty subfraction.

In some embodiments, sterilization comprises pasteurization.

In some embodiments, membrane filtration comprises osmosis filtration.

In some embodiments, aseptic dairy products component, moisture subfraction and fatty subfraction do not heat and are higher than about 70 °F and surpass once.

In some embodiments, aseptic dairy products component, moisture subfraction and fatty subfraction do not heat and are higher than about 60 °F and surpass once.

In some embodiments, aseptic dairy products component, moisture subfraction and fatty subfraction do not heat and are higher than about 50 °F and surpass once.

In some embodiments, aseptic dairy products component, moisture subfraction and fatty subfraction all do not contain servostabilization agent or additive.

Some embodiments relate to the method for the beverage for preparing stable storage, and described method comprises that the liquid dairy products component with former beginning and end pasteurization is separated into moisture subfraction and fatty subfraction; Concentrated aqueous subfraction; The moisture subfraction of sterilizing; Dry moisture subfraction; With moisture subfraction is added the soluble coffee component, wherein the liquid dairy products component of former beginning and end pasteurization and moisture subfraction are not heated in this procedure above about 80 temperature and surpass once, and the beverage of wherein said stable storage comprises the soluble coffee component and concentrates, sterilizes and the moisture subfraction of drying.

Some embodiments also are included in the preceding moisture subfraction of at least part of adding with fatty subfraction of dry moisture subfraction; The beverage of wherein said stable storage comprises with soluble coffee component and the filtration of at least part of combination of fatty subfraction, concentrates and dry moisture subfraction, and wherein the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction all are not heated to and surpass about 80 temperature and surpass once.

In some embodiments, the liquid dairy products component of former beginning and end pasteurization comprises lactogenesis.

In some embodiments, concentrated aqueous subfraction comprises at least a in membrane filtration and the freeze concentration.

In some embodiments, the moisture subfraction of sterilizing comprises pasteurization.

In some embodiments, dry moisture subfraction comprises at least a among freeze drying, filter pad drying, fluidized bed drying, spray-drying, thermal evaporation and the zeodration.

In some embodiments, membrane filtration comprises osmosis filtration.

In some embodiments, pasteurization comprises the HTST pasteurization.

In some embodiments, the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction all heating be higher than about 70 °F and surpass once.

In some embodiments, the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction all heating be higher than about 60 °F and surpass once.

In some embodiments, the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction all heating be higher than about 50 °F and surpass once.

Some embodiments relate to the beverage by the stable storage of following method preparation, and described method comprises that the liquid dairy products component with former beginning and end pasteurization is separated into moisture subfraction and fatty subfraction; Concentrated aqueous subfraction; The moisture subfraction of sterilizing; Dry moisture subfraction; With moisture subfraction is added the soluble coffee component, wherein the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and fatty subfraction are not heated in this procedure above about 80 temperature and surpass once, and the beverage of wherein said stable storage comprises the soluble coffee component and concentrates, sterilizes and the moisture subfraction of drying.

Some embodiments also are included in the preceding moisture subfraction of at least part of adding with fatty subfraction of dry moisture subfraction; The beverage of wherein said stable storage comprises with the filtration of at least part of combination of fatty subfraction, concentrates and dry moisture subfraction and soluble coffee component, and moisture subfraction and fatty subfraction all are not heated to and surpass about 80 temperature and surpass once.

In some embodiments, membrane filtration comprises osmosis filtration.

In some embodiments, pasteurization comprises the HTST pasteurization.

Some embodiments relate to the soluble coffee product, and it comprises: the parchment coffee extract components; With the coffee component of pulverizing, the coffee component un-extracted of wherein said pulverizing, and the coffee component of wherein said pulverizing adds the parchment coffee extract components after parchment coffee extract components drying.

In some embodiments, the coffee component of pulverizing adds the parchment coffee extract components with the back before parchment coffee extract components drying.

In some embodiments, the parchment coffee extract components comprises about 70% to about 90% soluble coffee product, and wherein said ground coffee component comprises about 10% to about 30% soluble coffee product.

In some embodiments, the parchment coffee extract components comprises about 70% to about 99.9% soluble coffee product, and wherein said ground coffee component comprises about 0.1% to about 30% soluble coffee product.

In some embodiments, the coffee component of pulverizing has about 350 microns or average grain diameter still less.In some embodiments, the coffee component of pulverizing has about 350 microns or medium particle diameter still less.

Some embodiments also comprise the additive that is selected from caffeol, non-caffeol, non-coffee aroma thing and coffee aroma thing.

Some embodiments also comprise be selected from following at least a: coffee-extract, concentrated coffee, dry coffee, caffeol, coffee aroma thing (distillation), the local flavor powder, essence, carbohydrate, buffer solution, hydrocolloid, the non-dairy product composition, soya-bean milk, almond milk, the rice breast, corn syrup, fruit extract, fruit is stuck with paste, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, humidogene coffee-extract and herb extracts.

Some embodiments relate to the method for preparing the soluble coffee product, it comprises: pulverize coffee bean, to form the coffee product of first kind of pulverizing, grind or pulverize coffee bean, to form second kind of coffee product that grinds or pulverize, extract second kind of ground coffee product, to form the coffee product that extracts, the coffee product of first kind of pulverizing of combination and the coffee product of extraction, to form first kind of coffee admixture, dry first kind of coffee admixture is to form the coffee admixture of first kind of drying, the coffee product of first kind of pulverizing of combination and the coffee admixture of first kind of drying are to form the soluble coffee product.

In some embodiments, coffee is precooling before pulverizing.

In some embodiments, coffee is precooling not before pulverizing, further comprises making the step of grinding and pulverizing machine refrigeration.

In some embodiments, coffee is precooling, further comprises making the step of grinding and pulverizing machine refrigeration.

Some embodiments also comprise and will be selected from the step of following first kind of coffee admixture of at least a adding: coffee-extract, concentrated coffee, dry coffee, caffeol, coffee aroma thing (distillation), the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, humidogene coffee-extract and herb extracts.

In some embodiments, grind or pulverize at about 0 ℃ and carry out to about 60 ℃ temperature.In some embodiments, grind or pulverize at about 5 ℃ and carry out to about 30 ℃ temperature.In other other embodiments, grind or pulverize at about 20 ℃ and arrive about 50 ℃ temperature execution.

Some embodiments also comprise making grinds and pulverizes machine refrigeration to the step of-5 ℃ of pacts or temperature still less.

Some embodiments relate to the method for preparing the soluble coffee product, it comprises: grind or pulverize coffee bean, to form first kind of coffee product that grinds or pulverize, grind or pulverize coffee bean, to form second kind of coffee product that grinds or pulverize, pulverize coffee bean, to form the coffee product of the third pulverizing, extract first kind of coffee product that grinds or pulverize and first kind of coffee product that grinds or pulverize is separated into coffee flavor component and coffee aroma component, extract second kind of coffee product that grinds or pulverize, to form the coffee product of first kind of extraction, the coffee product of combination coffee aroma component and extraction, to form first kind of coffee admixture, make up first kind of coffee admixture and the third ground coffee product, to form second kind of coffee admixture, dry second kind of coffee admixture, to form the coffee admixture of first kind of drying, make up the coffee of the third pulverizing and the coffee admixture of first kind of drying, to form soluble coffee.

In some embodiments, coffee is precooling before pulverizing.

Some embodiments also comprise be selected from following at least a: coffee-extract, concentrated coffee, dry coffee, caffeol, coffee aroma thing (distillation), the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, humidogene coffee-extract and herb extracts.

In some embodiments, pulverize and grind at about 20 ℃ and carry out to about 50 ℃ temperature.

In some embodiments, pulverize and grind and carrying out less than about 1 ℃ temperature.

In some embodiments, the temperature of equipment and coffee product is less than-5 ℃ or still less approximately in each step.

Some embodiments relate to the soluble coffee product of such method preparation, described method comprises: pulverize coffee bean, to form the coffee product of first kind of pulverizing, grind or pulverize coffee bean, to form second kind of coffee product that grinds or pulverize, extract second kind of ground coffee product, to form the coffee product that extracts, the coffee product of first kind of pulverizing of combination and the coffee product of extraction, to form first kind of coffee admixture, dry first kind of coffee admixture is to form the coffee admixture of first kind of drying, the coffee product of first kind of pulverizing of combination and the coffee admixture of first kind of drying are to form the soluble coffee product.

In some embodiments, the ground coffee component has about 350 microns or average grain diameter still less.In some embodiments, the coffee component of pulverizing has about 350 microns or medium particle diameter still less.

Some embodiments also comprise and are selected from least a in caffeol, non-caffeol, non-coffee aroma thing and the coffee aroma thing.

Some embodiments also comprise and are selected from following at least a additive: coffee-extract, concentrated coffee, dry coffee, caffeol, coffee aroma thing (distillation), the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, humidogene coffee-extract and herb extracts.

Some embodiments relate to the method for preparing the soluble coffee product, it comprises: grind or pulverize coffee bean, to form first kind of coffee product that grinds or pulverize, grind or pulverize coffee bean, to form second kind of coffee product that grinds or pulverize, pulverize coffee bean, to form the coffee product of the third pulverizing, extract first kind of coffee product that grinds or pulverize and first kind of coffee product that grinds or pulverize is separated into the component of at least the first kind of extraction and second kind of component of extraction, extract second kind of coffee product that grinds or pulverize, to form the coffee product of first kind of extraction, the coffee product of combination coffee aroma component and extraction, to form first kind of coffee admixture, make up first kind of coffee admixture and the third ground coffee product, to form second kind of coffee admixture, dry second kind of coffee admixture, to form the coffee admixture of first kind of drying, make up the coffee of the third pulverizing and the coffee admixture of first kind of drying, to form soluble coffee.

In some embodiments, the component of first kind of extraction is sapidity ingredient, and the component of second kind of extraction is aroma constituent.

In some embodiments, coffee is precooling before pulverizing.

Some embodiments also comprise the coffee admixture that the component of the component of first kind of extraction or second kind of extraction is added first kind of drying.

Unless have in addition specify or as the context that uses understand in addition, conditional statement for example especially " can ", " possibility " or " can " be generally expected that and pass on particular to comprise certain features, element and/or step that and other embodiments do not comprise certain features, element and/or step.Therefore, this type of conditional statement does not expect that generally hint characteristics, element and/or step are that one or more embodiments are required by any way, or one or more embodiments must comprise for the logicality that determines, together with or not together with user input or prompting, no matter whether these characteristics, element and/or step comprise or treat and carry out in any particular.

Should emphasize and can make many changes and modification to above-mentioned embodiment, its element is interpreted as in other acceptable examples.All these type of modifications and change are expected in the scope that is included in present disclosure herein, and protected by following claim.

Claims

1. the milk product of a stable storage, it comprises:

The sterile liquid dairy product component that comprises moisture subfraction,

Wherein said moisture subfraction separates with fatty subfraction,

Wherein said moisture subfraction experienced filtration, concentrate and sterilization and

Wherein said moisture subfraction is pasteurization not.

2. the milk product of the stable storage of claim 1, wherein said fatty subfraction at least part of described moisture subfraction concentrated the back and described moisture subfraction has been sterilized before and described moisture subfraction reconfigure.

3. the milk product of the stable storage of claim 1, wherein said fatty subfraction at least part of with discard after described moisture subfraction separates.

4. the milk product of the stable storage of claim 1, wherein said concentrating comprises at least a in membrane filtration and the freeze concentration.

5. the milk product of the stable storage of claim 1, wherein said sterilization comprises autoclaving.

6. the milk product of the stable storage of claim 1, wherein said filtration comprises membrane filtration.

7. the milk product of the stable storage of claim 2, wherein said sterile liquid dairy product component, described moisture subfraction and described fatty subfraction do not heat and are higher than about 140 °F.

8. the milk product of the stable storage of claim 2, wherein said sterile liquid dairy product component, described moisture subfraction and described fatty subfraction do not heat and are higher than about 135 °F.

9. the milk product of the stable storage of claim 2, wherein said sterile liquid dairy product component, described moisture subfraction and described fatty subfraction do not heat and are higher than about 130 °F.

10. the milk product of the stable storage of claim 2, wherein said sterile liquid dairy product component, described moisture subfraction and described fatty subfraction do not heat and are higher than about 120 °F.

11. the milk product of the stable storage of claim 4, wherein said membrane filtration comprise at least a in nanofiltration, microfiltration, counter-infiltration and the ultrafiltration.

12. the milk product of the stable storage of claim 5, wherein said autoclaving comprise the pressure sterilization that temperature is auxiliary.

13. the milk product of the stable storage of claim 6, wherein said membrane filtration comprise at least a in nanofiltration, microfiltration, counter-infiltration and the ultrafiltration.

14. the milk product of the stable storage of claim 2, wherein said moisture subfraction and described fatty subfraction all do not contain servostabilization agent or additive.

15. the milk product of the stable storage of claim 2, wherein said moisture subfraction and described fatty subfraction contain the spore-producing bacterium/1000kg sterile liquid dairy product component less than about 1 CFU.

16. the milk product of the stable storage of claim 1, it further comprises the coffee component.

17. the milk product of the stable storage of claim 16, wherein said coffee component is the soluble coffee component.

18. a method for preparing the milk product of stable storage, it comprises:

The liquid dairy products component of former beginning and end pasteurization is separated into moisture subfraction and fatty subfraction;

Filter described moisture subfraction;

Concentrate described moisture subfraction; With

The described moisture subfraction of sterilizing,

The liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction be pasteurization not,

And the moisture subfraction that the milk product of wherein said stable storage comprises described filtration, concentrates and sterilize.

19. the method for claim 18, it is preceding with the described moisture subfraction of at least part of adding of described fatty subfraction that it also is included in the described moisture subfraction of sterilization,

The milk product of wherein said stable storage comprise with the described filtration of at least part of combination of described fatty subfraction, concentrate and the moisture subfraction of sterilization and

Wherein said moisture subfraction and described fatty subfraction all are not heated above about 140 temperature.

20. the method for claim 18, the liquid dairy products component of wherein said former beginning and end pasteurization comprises the breast of former beginning and end pasteurization.

21. the method for claim 18 is wherein filtered described moisture subfraction and is comprised membrane filtration.

22. the method for claim 21, wherein said membrane filtration comprise at least a in nanofiltration, microfiltration, counter-infiltration and the ultrafiltration.

23. the method for claim 18 wherein concentrates described moisture subfraction and comprises at least a in counter-infiltration, microfiltration and the ultrafiltration.

24. the method for claim 18, the described moisture subfraction of wherein sterilizing comprises autoclaving.

25. the method for claim 24, wherein said autoclaving comprise the pressure sterilization that temperature is auxiliary.

26. the method for claim 25, the auxiliary pressure sterilization of wherein said temperature arrives about 140 temperature at about 60 °F, about 3000 bar arrive the pressure of about 9000 bar and arrived about 10 minutes time execution in about 30 seconds.

27. the method for claim 18, the liquid dairy products component of wherein said former beginning and end pasteurization, moisture subfraction and fatty subfraction are not heated above about 140 temperature.

28. the method for claim 18, the liquid dairy products component of wherein said former beginning and end pasteurization, moisture subfraction and fatty subfraction are not heated above about 135 temperature.

29. the method for claim 18, the liquid dairy products component of wherein said former beginning and end pasteurization, moisture subfraction and fatty subfraction are not heated above about 130 temperature.

30. the method for claim 18, the liquid dairy products component of wherein said former beginning and end pasteurization, moisture subfraction and fatty subfraction are not heated above about 120 temperature.

31. the method for claim 18, it also comprises at least a carbohydrate is added at least a in the liquid dairy products component of described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

32. the method for claim 18, it also comprises flavoring is added at least a in the liquid dairy products component of described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

33. the method for claim 18, it also comprises the liquid dairy products component with the described former beginning and end pasteurization of at least a adding in following, at least a in described moisture subfraction and the described fatty subfraction: coffee-extract, concentrated coffee, dry coffee, soluble coffee, caffeol, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, ground coffee and herb extracts.

34. the beverage by the stable storage that comprises milk product of following method preparation, described method comprises:

Filter described moisture subfraction;

Concentrate described moisture subfraction; With

The described moisture subfraction of sterilizing,

The liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction not pasteurization and

The moisture subfraction that the milk product of wherein said stable storage comprises described filtration, concentrates and sterilize.

35. the beverage of the stable storage of claim 34, it is preceding with the described moisture subfraction of at least part of adding of described fatty subfraction that it also is included in the described moisture subfraction of sterilization,

The milk product of wherein said stable storage comprises with the described filtration of at least part of combination of described fatty subfraction, concentrates and the moisture subfraction of sterilization,

And wherein said moisture subfraction and described fatty subfraction all are not heated above about 140 temperature.

36. the beverage of the stable storage of claim 34, the liquid dairy products component of wherein said former beginning and end pasteurization comprises the breast of former beginning and end pasteurization.

37. the beverage of the stable storage of claim 34 wherein filters described moisture subfraction and comprises membrane filtration.

38. the beverage of the stable storage of claim 37, wherein said membrane filtration comprise at least a in nanofiltration, microfiltration, counter-infiltration and the ultrafiltration.

39. the beverage of the stable storage of claim 34 wherein concentrates described moisture subfraction and comprises at least a in microfiltration, counter-infiltration and the ultrafiltration.

40. the beverage of the stable storage of claim 34, the described moisture subfraction of wherein sterilizing comprises autoclaving.

41. the beverage of the stable storage of claim 40, wherein said autoclaving comprise the pressure sterilization that temperature is auxiliary.

42. the beverage of the stable storage of claim 40, the auxiliary pressure sterilization of wherein said temperature arrives about 140 temperature at about 60 °F, about 3000 bar arrive the pressure of about 9000 bar and arrived about 10 minutes time execution in about 30 seconds.

43. the beverage of the stable storage of claim 34, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 140 temperature.

44. the beverage of the stable storage of claim 34, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 135 temperature.

45. the beverage of the stable storage of claim 34, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 130 temperature.

46. the beverage of the stable storage of claim 34, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 120 temperature.

47. the beverage of the stable storage of claim 34, it also comprises sugar is added at least a in the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and the fatty subfraction.

48. the beverage of the stable storage of claim 34, it also comprises flavoring is added at least a in the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and the fatty subfraction.

49. the beverage of the stable storage of claim 34, it also comprises the liquid dairy products component with the described former beginning and end pasteurization of at least a adding in following, at least a in described moisture subfraction and the described fatty subfraction: coffee-extract, concentrated coffee, dry coffee, soluble coffee, caffeol, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, ground coffee and herb extracts.

50. the system for the preparation of the milk product of stable storage, it comprises:

Be used for the dairy products separating substances of former beginning and end pasteurization is become the parts of hydrous matter and fatty material;

Be used for concentrating the parts of described hydrous matter;

Be used for filtering the parts of described hydrous matter; With

The parts that are used for the described hydrous matter of sterilization,

The dairy products material of wherein said former beginning and end pasteurization, described hydrous matter and described fatty material are not heated above about 140 temperature.

51. the system of claim 50, it also comprises for the parts that coffee added described hydrous matter.

52. the system of claim 50, wherein said coffee comprises soluble coffee.

53. the system of claim 50, it also comprises for the parts with the described hydrous matter of at least part of adding of the fatty material of described separation.

54. the milk product of a stable storage, it comprises:

The aseptic dairy products component that comprises moisture subfraction,

Wherein said moisture subfraction separates with fatty subfraction;

That wherein said moisture subfraction has experienced is concentrated, sterilization and dry and

Wherein said moisture subfraction in process heating be higher than about 80 °F and surpass once.

55. the milk product of the stable storage of claim 54, at least part of of wherein said fatty subfraction reconfigures with described moisture subfraction after described moisture subfraction concentrates and before described moisture subfraction is dry.

56. the milk product of the stable storage of claim 54, wherein said fatty subfraction at least part of with discard after described moisture subfraction separates.

57. the milk product of the stable storage of claim 54, wherein said concentrate comprises at least a in membrane filtration and the freeze concentration.

58. the milk product of the stable storage of claim 54, wherein said sterilization comprises pasteurization.

59. the milk product of the stable storage of claim 54, wherein said drying comprise at least a among freeze drying, filter pad drying, fluidized bed drying, spray-drying, thermal evaporation and the zeodration.

60. the milk product of the stable storage of claim 57, wherein said membrane filtration comprises osmosis filtration.

61. the milk product of the stable storage of claim 58, wherein said pasteurization comprises between the HTST(high temperature, short time) pasteurization.

62. the milk product of the stable storage of claim 59, wherein said drying comprises freeze drying.

63. the milk product of the stable storage of claim 55, wherein said moisture subfraction and fatty subfraction all heating be higher than about 70 °F and surpass once.

64. the milk product of the stable storage of claim 55, wherein said moisture subfraction and fatty subfraction all heating be higher than about 60 °F and surpass once.

65. the milk product of the stable storage of claim 55, wherein said moisture subfraction and fatty subfraction all heating be higher than about 50 °F and surpass once.

66. the milk product of the stable storage of claim 55, wherein said moisture subfraction and fatty subfraction all do not contain servostabilization agent or additive.

67. the milk product of the stable storage of claim 54, wherein said moisture subfraction and fatty subfraction contain the aseptic dairy products component less than the spore-producing bacterium/1000kg of about 1 CFU.

68. the milk product of the stable storage of claim 54, it further comprises the coffee component.

69. the milk product of the stable storage of claim 68, wherein said coffee component comprises the soluble coffee component.

70. a method for preparing the milk product of stable storage, described method comprises:

The dairy products component of former beginning and end pasteurization is separated into moisture subfraction and fatty subfraction;

Concentrate described moisture dairy products component;

The described moisture dairy products component of sterilizing; With

Dry described moisture dairy products component,

The dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction in this procedure, be not heated to surpass that about 80 temperature surpasses once and

The milk product of wherein said stable storage comprise describedly concentrate, sterilization and dry moisture subfraction.

71. the method for claim 70, it is preceding with the described moisture subfraction of at least part of adding of described fatty subfraction that it also is included in dry described moisture subfraction,

The milk product of wherein said stable storage comprises with the described filtration of at least part of combination of described fatty subfraction, concentrates and dry moisture subfraction, and described moisture subfraction and described fatty subfraction all are not heated above about 80 temperature and surpass once.

72. the method for claim 70, the dairy products component of wherein said former beginning and end pasteurization comprises lactogenesis.

73. the method for claim 70, wherein said concentrated aqueous dairy products component comprise at least a in membrane filtration and the freeze concentration.

74. the method for claim 70, the moisture dairy products component of wherein said sterilization comprises pasteurization.

75. the method for claim 70, the moisture dairy products component of wherein said drying comprise at least a among freeze drying, filter pad drying, fluidized bed drying, spray-drying, thermal evaporation and the zeodration.

76. the method for claim 73, wherein said membrane filtration comprises osmosis filtration.

77. the method for claim 74, wherein said pasteurization comprises the HTST pasteurization.

78. the method for claim 75, wherein said drying comprises freeze drying.

79. the method for claim 71, wherein said moisture subfraction and described fatty subfraction all heating be higher than about 70 °F and surpass once.

80. the method for claim 71, wherein said moisture subfraction and described fatty subfraction all heating be higher than about 60 °F and surpass once.

81. the method for claim 71, wherein said moisture subfraction and described fatty subfraction all heating be higher than about 50 °F and surpass once.

82. the method for claim 71, it also comprises sugar is added at least a in the liquid dairy products component of described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

83. the method for claim 71, it also comprises flavoring is added at least a in the liquid dairy products component of described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

84. the method for claim 71, it also is included on any point of described method the liquid dairy products component with the described former beginning and end pasteurization of at least a adding in following, at least a in described moisture subfraction and the described fatty subfraction: coffee-extract, concentrated coffee, dry coffee, caffeol, soluble coffee, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, the coffee of baking, baking and ground coffee, the soluble coffee and the herb extracts that comprise the coffee of pulverizing.

85. the beverage by the stable storage that comprises milk product of following method preparation, described method comprises:

Concentrate described moisture dairy products component;

The described moisture dairy products component of sterilizing; With

Dry described moisture dairy products component,

The dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction in described procedure, be not heated to surpass that about 80 temperature surpasses once and

86. the beverage of the stable storage of claim 85, it is preceding with the described moisture subfraction of at least part of adding of described fatty subfraction that it also is included in dry described moisture subfraction;

The milk product of wherein said stable storage comprises with the described filtration of at least part of combination of described fatty subfraction, concentrates and dry moisture subfraction, and wherein said moisture subfraction and described fatty subfraction all are not heated above about 80 temperature and surpass once.

87. the beverage of the stable storage of claim 85, the dairy products component of wherein said former beginning and end pasteurization comprises lactogenesis.

88. the beverage of the stable storage of claim 85, wherein said concentrated aqueous dairy products component comprise at least a in membrane filtration and the freeze concentration.

89. the beverage of the stable storage of claim 85, the moisture dairy products component of wherein said sterilization comprises pasteurization.

90. the beverage of the stable storage of claim 85, the moisture dairy products component of wherein said drying comprise at least a among freeze drying, filter pad drying, fluidized bed drying, spray-drying, thermal evaporation and the zeodration.

91. the beverage of the stable storage of claim 88, wherein said membrane filtration comprises osmosis filtration.

92. the beverage of the stable storage of claim 89, wherein said pasteurization comprises the HTST pasteurization.

93. the beverage of the stable storage of claim 90, wherein said drying comprises freeze drying.

94. the beverage of the stable storage of claim 86, wherein said moisture subfraction and described fatty subfraction all heating be higher than about 70 °F and surpass once.

95. the beverage of the stable storage of claim 86, wherein said moisture subfraction and described fatty subfraction all heating be higher than about 60 °F and surpass once.

96. the beverage of the stable storage of claim 86, wherein said moisture subfraction and described fatty subfraction all heating be higher than about 50 °F and surpass once.

97. the beverage of the stable storage of claim 86, it also comprises sugar is added at least a in the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and the fatty subfraction.

98. the beverage of the stable storage of claim 86, it also comprises flavoring is added at least a in the liquid dairy products component of former beginning and end pasteurization, moisture subfraction and the fatty subfraction.

99. the beverage of the stable storage of claim 86, it also is included on any point of described method the liquid dairy products component with the described former beginning and end pasteurization of at least a adding in following, at least a in described moisture subfraction and the described fatty subfraction: coffee-extract, concentrated coffee, dry coffee, caffeol, soluble coffee, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, the coffee of baking, baking and ground coffee, the soluble coffee and the herb extracts that comprise the coffee of pulverizing.

100. the system for the preparation of the milk product of stable storage, it comprises:

Be used for concentrating the parts of described hydrous matter;

Be used for filtering the parts of described hydrous matter;

The parts that are used for the described hydrous matter of sterilization; With

The parts that are used for dry described hydrous matter,

The dairy products material of wherein said former beginning and end pasteurization, described hydrous matter and described fatty material are not heated above about 80 temperature and surpass once.

101. the system of claim 100, it also comprises for the parts that coffee added described hydrous matter.

102. the system of claim 101, wherein said coffee comprises soluble coffee.

103. the beverage of a stable storage, it comprises:

The sterile liquid dairy product component; With

The soluble coffee component,

Wherein said sterile liquid dairy product component experienced filtration, concentrate and sterilization and

Wherein said sterile liquid dairy product component is pasteurization not.

104. the beverage of the stable storage of claim 103, wherein said soluble coffee component comprises:

The parchment coffee extract components; With

The coffee component of pulverizing,

The coffee component un-extracted of wherein said pulverizing and

The coffee component of wherein said pulverizing adds described parchment coffee extract components after described parchment coffee extract components drying.

105. the beverage of the stable storage of claim 103, wherein said sterile liquid dairy product component comprises moisture subfraction and fatty subfraction,

Wherein said moisture subfraction separates with fatty subfraction before described moisture subfraction has experienced filtration and concentrated.

106. the beverage of the stable storage of claim 105, at least part of of wherein said fatty subfraction reconfigures with described moisture subfraction after described moisture subfraction has filtered and concentrated and before described moisture subfraction has been sterilized.

107. the beverage of the stable storage of claim 105, wherein said fatty subfraction at least part of with discard after moisture subfraction separates.

108. the beverage of the stable storage of claim 103, wherein said concentrate comprises at least a in membrane filtration and the freeze concentration.

109. the beverage of the stable storage of claim 103, wherein said sterilization comprises autoclaving.

110. the beverage of the stable storage of claim 103, wherein said filtration comprises membrane filtration.

111. heating, the beverage of the stable storage of claim 106, wherein said sterile liquid dairy product component, described moisture subfraction and described fatty subfraction be not higher than about 140 °F.

112. heating, the beverage of the stable storage of claim 106, wherein said sterile liquid dairy product component, described moisture subfraction and described fatty subfraction be not higher than about 135 °F.

113. heating, the beverage of the stable storage of claim 106, wherein said sterile liquid dairy product component, described moisture subfraction and described fatty subfraction be not higher than about 130 °F.

114. heating, the beverage of the stable storage of claim 106, wherein said sterile liquid dairy product component, described moisture subfraction and described fatty subfraction be not higher than about 120 °F.

115. the beverage of the stable storage of claim 108, wherein said membrane filtration comprise at least a in microfiltration, counter-infiltration, nanofiltration and the ultrafiltration.

116. the beverage of the stable storage of claim 109, wherein said autoclaving comprise the pressure sterilization that temperature is auxiliary.

117. the beverage of the stable storage of claim 110, wherein said membrane filtration comprise at least a in microfiltration, counter-infiltration, nanofiltration and the ultrafiltration.

118. the beverage of the stable storage of claim 106, wherein said sterile liquid dairy product component, moisture subfraction and fatty subfraction all do not contain servostabilization agent or additive.

119. the beverage of the stable storage of claim 106, wherein said sterile liquid dairy product component, moisture subfraction and fatty subfraction contain the spore-producing bacterium/1000kg sterile liquid dairy product component less than about 1 CFU.

120. a method for preparing the beverage of stable storage, described method comprises:

Filter described moisture subfraction;

Concentrate described moisture subfraction;

The described moisture subfraction of sterilizing; With

Described moisture subfraction is added the soluble coffee component,

The beverage of wherein said stable storage comprises soluble coffee component and described filtration, concentrate and the moisture subfraction of sterilization.

121. the method for claim 120, wherein said soluble coffee component is prepared by following:

Pulverize coffee bean, to form the coffee product of first kind of pulverizing;

Ground coffee is to form second kind of ground coffee product;

Extract described second kind of ground coffee product, to form the coffee product that extracts;

Make up the coffee product of described first kind of pulverizing and the coffee product of described extraction, to form first kind of coffee admixture;

Dry described first kind of coffee admixture is to form the coffee admixture of first kind of drying; With

Make up the coffee product of described first kind of pulverizing and the coffee admixture of described first kind of drying, to form described soluble coffee component.

122. the method for claim 120, it is preceding with the described moisture subfraction of at least part of adding of described fatty subfraction that it also is included in the described moisture subfraction of sterilization,

The beverage of wherein said stable storage comprise with described soluble coffee component and the described filtration of at least part of combination of described fatty subfraction, concentrate and the moisture subfraction of sterilization and

The liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction all are not heated above about 140 temperature.

123. the method for claim 120, the liquid dairy products component of wherein said former beginning and end pasteurization comprises the breast of former beginning and end pasteurization.

124. the method for claim 120 is wherein filtered described moisture subfraction and is comprised membrane filtration.

125. the method for claim 124, wherein said membrane filtration comprise at least a in microfiltration, counter-infiltration, nanofiltration and the ultrafiltration.

126. the method for claim 120 wherein concentrates described moisture subfraction and comprises at least a in counter-infiltration, nanofiltration and the ultrafiltration.

127. the method for claim 120, the described moisture subfraction of wherein sterilizing comprises autoclaving.

128. the method for claim 127, wherein said autoclaving comprise the pressure sterilization that temperature is auxiliary.

129. the method for claim 128, the auxiliary pressure sterilization of wherein said temperature arrives about 140 temperature at about 60 °F, about 3000 bar arrive the pressure of about 9000 bar and arrived about 10 minutes time execution in about 30 seconds.

130. the method for claim 122, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 140 temperature.

131. the method for claim 122, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 135 temperature.

132. the method for claim 122, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 130 temperature.

133. the method for claim 122, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 120 temperature.

134. the method for claim 122, it also comprises sugar is added at least a in the liquid dairy products component of described soluble coffee component, described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

135. the method for claim 122, it also comprises flavoring is added at least a in the liquid dairy products component of described soluble coffee component, described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

136. the method for claim 122, it also comprises the described soluble coffee component of at least a adding in following, the liquid dairy products component of described former beginning and end pasteurization, at least a in described moisture subfraction and the described fatty subfraction: coffee-extract, concentrated coffee, dry coffee, caffeol, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, the coffee of baking, baking and ground coffee, the soluble coffee and the herb extracts that comprise the coffee of pulverizing.

137. the beverage by the stable storage of following method preparation, described method comprises:

Filter described moisture subfraction;

Concentrate described moisture subfraction;

The described moisture subfraction of sterilizing; With

Described moisture subfraction is added the soluble coffee component,

The beverage of wherein said stable storage comprises described soluble coffee component and described filtration, concentrate and the moisture subfraction of sterilization.

138. the beverage of the stable storage of claim 137, wherein said soluble coffee component is prepared by following:

Pulverize coffee bean, to form the coffee product of first kind of pulverizing;

Ground coffee is to form second kind of ground coffee product;

Dry described first kind of coffee admixture is to form the coffee admixture of first kind of drying;

139. the beverage of the stable storage of claim 137, it is preceding with the described moisture subfraction of at least part of adding of described fatty subfraction that it also is included in the described moisture subfraction of sterilization,

The beverage of wherein said stable storage comprise with soluble coffee component and the described filtration of at least part of combination of described fatty subfraction, concentrate and the moisture subfraction of sterilization and

140. the method for claim 137, the liquid dairy products component of wherein said former beginning and end pasteurization comprises the breast of former beginning and end pasteurization.

141. the method for claim 137 is wherein filtered described moisture subfraction and is comprised membrane filtration.

142. the method for claim 141, wherein said membrane filtration comprise at least a in microfiltration, counter-infiltration, nanofiltration and the ultrafiltration.

143. the method for claim 137 wherein concentrates described moisture subfraction and comprises at least a in counter-infiltration, nanofiltration and the ultrafiltration.

144. the method for claim 137, the described moisture subfraction of wherein sterilizing comprises autoclaving.

145. the method for claim 144, wherein said autoclaving comprise the pressure sterilization that temperature is auxiliary.

146. the method for claim 145, the auxiliary pressure sterilization of wherein said temperature arrives the pressure of about 9000 bar and arrived about 10 minutes time execution in about 30 seconds to about 140 temperature, about 3000 bar at 600 °F.

147. the method for claim 139, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 140 temperature.

148. the method for claim 139, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 135 temperature.

149. the method for claim 139, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 130 temperature.

150. the method for claim 139, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction are not heated above about 120 temperature.

151. the method for claim 139, it also comprises at least a carbohydrate or sugar is added at least a in described soluble coffee component, the liquid dairy products component of described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

152. the method for claim 139, it also comprises flavoring is added at least a in the liquid dairy products component of described soluble coffee component, described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

153. the method for claim 139, it also comprises the described soluble coffee component of at least a adding in following, the liquid dairy products component of described former beginning and end pasteurization, at least a in described moisture subfraction and the described fatty subfraction: coffee-extract, concentrated coffee, dry coffee, caffeol, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, the coffee of baking, baking and ground coffee, the soluble coffee and the herb extracts that comprise the coffee of pulverizing.

154. the beverage of a stable storage, it comprises:

Aseptic dairy products component; With

The soluble coffee component,

That wherein said aseptic dairy products component has experienced is concentrated, sterilization and dry and

Wherein said aseptic dairy products component in process heating be higher than about 80 °F and surpass once.

155. the beverage of the stable storage of claim 154, wherein said soluble coffee component comprises:

The parchment coffee extract components; With

The coffee component of pulverizing,

The coffee component un-extracted of wherein said pulverizing and

The coffee component of wherein said pulverizing adds described parchment coffee extract after described parchment coffee extract drying.

156. the beverage of the stable storage of claim 154,

Wherein said aseptic dairy products component comprises moisture subfraction and fatty subfraction,

Wherein said moisture subfraction has experienced concentrated back at described moisture subfraction to be separated with fatty subfraction.

157. the beverage of the stable storage of claim 156, at least part of of wherein said fatty subfraction reconfigures with described moisture subfraction after described moisture subfraction concentrates and before described moisture subfraction is dry.

158. the beverage of the stable storage of claim 156, wherein said fatty subfraction at least part of with discard after described moisture subfraction separates.

159. the beverage of the stable storage of claim 154, wherein said concentrate comprises at least a in membrane filtration and the freeze concentration.

160. the beverage of the stable storage of claim 154, wherein said sterilization comprises pasteurization.

161. the beverage of the stable storage of claim 154, wherein said drying comprise at least a among freeze drying, filter pad drying, fluidized bed drying, spray-drying, thermal evaporation and the zeodration.

162. the beverage of the stable storage of claim 159, wherein said membrane filtration comprises osmosis filtration.

163. the beverage of the stable storage of claim 160, wherein said pasteurization comprises between the HTST(high temperature, short time) pasteurization.

164. the beverage of the stable storage of claim 156, wherein said aseptic dairy products component, described moisture subfraction and described fatty subfraction do not heat and are higher than about 70 °F and surpass once.

165. the beverage of the stable storage of claim 156, wherein said aseptic dairy products component, described moisture subfraction and described fatty subfraction do not heat and are higher than about 60 °F and surpass once.

166. the beverage of the stable storage of claim 156, wherein said aseptic dairy products component, described moisture subfraction and described fatty subfraction do not heat and are higher than about 50 °F and surpass once.

167. the beverage of the stable storage of claim 156, wherein said aseptic dairy products component, described moisture subfraction and described fatty subfraction all do not contain servostabilization agent or additive.

168. the beverage of the stable storage of claim 156, wherein said moisture subfraction and described fatty subfraction contain the aseptic dairy products component less than the spore-producing bacterium/1000kg of about 1 CFU.

169. a method for preparing the beverage of stable storage, described method comprises:

Concentrate described moisture subfraction;

The described moisture subfraction of sterilizing;

Dry described moisture subfraction; With

Described moisture subfraction is added the soluble coffee component,

The liquid dairy products component of wherein said former beginning and end pasteurization and described moisture subfraction in this procedure, be not heated to surpass that about 80 temperature surpasses once and

The beverage of wherein said stable storage comprise described soluble coffee component and describedly concentrate, sterilization and dry moisture subfraction.

170. the method for claim 169, wherein said soluble coffee component is prepared by following:

Pulverize coffee bean, to form the coffee product of first kind of pulverizing;

Ground coffee is to form second kind of ground coffee product;

171. the method for claim 169, it is preceding with the described moisture subfraction of at least part of adding of described fatty subfraction that it also is included in dry described moisture subfraction,

The beverage of wherein said stable storage comprises with described soluble coffee component and the described filtration of at least part of combination of described fatty subfraction, concentrates and dry moisture subfraction, and the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction all are not heated to and surpass about 80 temperature and surpass once.

172. the method for claim 169, the liquid dairy products component of wherein said former beginning and end pasteurization comprises lactogenesis.

173. the method for claim 169 wherein concentrates described moisture subfraction and comprises at least a in membrane filtration and the freeze concentration.

174. the method for claim 169, the described moisture subfraction of wherein sterilizing comprises pasteurization.

175. the method for claim 169, the moisture subfraction of wherein said drying comprise at least a among freeze drying, filter pad drying, fluidized bed drying, spray-drying, thermal evaporation and the zeodration.

176. the method for claim 173, wherein said membrane filtration comprises osmosis filtration.

177. the method for claim 174, wherein said pasteurization comprises the HTST pasteurization.

178. the method for claim 171, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction all heating be higher than about 70 °F and surpass once.

179. the method for claim 171, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction all heating be higher than about 60 °F and surpass once.

180. the method for claim 171, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction all heating be higher than about 50 °F and surpass once.

181. the method for claim 171, it also comprises sugar is added at least a in the liquid dairy products component of described soluble coffee component, described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

182. the method for claim 171, it also comprises flavoring is added at least a in the liquid dairy products component of described soluble coffee component, described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

183. the method for claim 171, it also comprises the described soluble coffee component of at least a adding in following, the liquid dairy products component of described former beginning and end pasteurization, at least a in described moisture subfraction and the described fatty subfraction: coffee-extract, concentrated coffee, dry coffee, caffeol, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, the coffee of baking, baking and ground coffee, the soluble coffee and the herb extracts that comprise the coffee of pulverizing.

184. the beverage by the stable storage of following method preparation, described method comprises:

Concentrate described moisture subfraction;

The described moisture subfraction of sterilizing;

Dry described moisture subfraction; With

Described moisture subfraction is added the soluble coffee component,

The liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction in described procedure, be not heated to surpass that about 80 temperature surpasses once and

185. the beverage of the stable storage of claim 184, wherein said soluble coffee component is prepared by following:

Pulverize coffee bean, to form the coffee product of first kind of pulverizing;

Ground coffee is to form second kind of ground coffee product;

186. the beverage of the stable storage of claim 184, it is preceding with the described moisture subfraction of at least part of adding of described fatty subfraction that it also is included in dry moisture subfraction;

The beverage of wherein said stable storage comprises with described soluble coffee component and the described filtration of at least part of combination of described fatty subfraction, concentrates and dry moisture subfraction, and described moisture subfraction and described fatty subfraction all are not heated to and surpass about 80 temperature and surpass once.

187. the beverage of the stable storage of claim 184, the liquid dairy products component of wherein said former beginning and end pasteurization comprises lactogenesis.

188. the beverage of the stable storage of claim 184 wherein concentrates described moisture subfraction and comprises at least a in membrane filtration and the freeze concentration.

189. the beverage of the stable storage of claim 184, the described moisture subfraction of wherein sterilizing comprises pasteurization.

190. the beverage of the stable storage of claim 184, the moisture subfraction of wherein said drying comprise at least a among freeze drying, filter pad drying, fluidized bed drying, spray-drying, thermal evaporation and the zeodration.

191. the beverage of the stable storage of claim 188, wherein said membrane filtration comprises osmosis filtration.

192. the beverage of the stable storage of claim 189, wherein said pasteurization comprises the HTST pasteurization.

193. the beverage of the stable storage of claim 186, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction all heating be higher than about 70 °F and surpass once.

194. the beverage of the stable storage of claim 186, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction all heating be higher than about 60 °F and surpass once.

195. the beverage of the stable storage of claim 186, the liquid dairy products component of wherein said former beginning and end pasteurization, described moisture subfraction and described fatty subfraction all heating be higher than about 50 °F and surpass once.

196. the beverage of the stable storage of claim 186, it also comprises carbohydrate or sugar is added at least a in described soluble coffee component, the liquid dairy products component of described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

197. the beverage of the stable storage of claim 186, it also comprises flavoring is added at least a in the liquid dairy products component of described soluble coffee component, described former beginning and end pasteurization, described moisture subfraction and the described fatty subfraction.

198. the beverage of the stable storage of claim 186, it also comprises the described soluble coffee component of at least a adding in following, the liquid dairy products component of described former beginning and end pasteurization, at least a in described moisture subfraction and the described fatty subfraction: coffee-extract, concentrated coffee, dry coffee, caffeol, the coffee aroma thing, distillation, the local flavor powder, local flavor oil, spices, the coffee bean that grinds or pulverize, the vanilla bean that grinds or pulverize, vitamin, antioxidant, dietetic product, dietary fiber, ω-3 oil, ω-6 oil, ω-9 oil, flavonoids, lycopene, selenium, beta carotene, resveratrol, inulin, beta glucan, 1-3, the 1-6-beta glucan, the barley beta glucan, barley b-glucan, vegetable extract, dried green coffee extract, the humidogene coffee-extract, the coffee of pulverizing, the coffee of baking, baking and ground coffee, the soluble coffee and the herb extracts that comprise the coffee of pulverizing.