CN103918851A - Espresso coffee drink with high milk content and preparation method thereof - Google Patents
Espresso coffee drink with high milk content and preparation method thereof Download PDFInfo
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- CN103918851A CN103918851A CN201410175103.1A CN201410175103A CN103918851A CN 103918851 A CN103918851 A CN 103918851A CN 201410175103 A CN201410175103 A CN 201410175103A CN 103918851 A CN103918851 A CN 103918851A
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Abstract
The invention discloses espresso coffee drink with high milk content and a preparation method thereof. The espresso coffee drink with high milk content comprises the following raw materials by weight percent: 0.5-10% of whole milk powder, 0.5-5% of dried skim milk, 0.2-5% of single cream, 0.2-5% of non-dairy creamer, 0.1-2% of instant coffee powder, 0.1-4% of Italian coffee extract, 1-10% of white granulated sugar, 0.01-2% of an acid adjuster, 0.05-0.4% of an emulsifier, 0.01-0.3% of a stabilizer, 0.01-1% of edible essence, and the balance being RO water. Not only is the espresso coffee drink with high milk content prepared by the preparation method mellow and smooth in mouthfeel, strong in fragrance and high in milk content, but also the oil slick thickness of the prepared espresso coffee drink within the shelf life is smaller than or equal to 5mm, the static precipitation rate is smaller than or equal to 1%, the stability is much better than that of commercial coffee drink, and the espresso coffee drink has broad market benefits.
Description
Technical field
The present invention relates to coffee beverage and preparation method thereof technical field, espresso drink of a kind of high milk content and preparation method thereof is specifically provided.
Background technology
Along with social high speed development, people are also more and more higher to the requirement of beverage, and drink variety also makes rapid progress.Coffee milk is that a kind of both to have had coffee distinctive aromatic, has again the beverage of the distinctive nutrition of cow's milk, and it has obtained liking of numerous consumers, and in beverage market, shared ratio is the trend of cumulative year after year.
Milk beverage imitating flavour of coffee in the market, mainly includes low espresso drink and the high coffee beverage of milk content of coffee beverage, milk content that milk content is low.Although milk beverage imitating flavour of coffee has sensitivity, the notice that improves human body, accelerate the metabolism of human body, improve the state of mind and the physical efficiency of human body, the advantages such as nutritive value height, but existing milk beverage imitating flavour of coffee is due to the deficiency of its composition of raw materials and manufacture craft, ubiquity is following not enough: (1) because of coffee milk be the heterogeneous system that contains the materials such as water, protein, fat, caffeine, therefore existing coffee milk product is easy to occur water-oil separating, floating sinkage, thereby has a strong impact on outward appearance, tissue and the mouthfeel of beverage; (2) existing coffee milk products taste is not good enough, is not well positioned to meet mellow smooth mouthfeel and coffee aroma pure, strong, long times of aftertaste that consumer pursues.
Summary of the invention
In order to overcome above-mentioned defect, the invention provides espresso drink of a kind of high milk content and preparation method thereof, this preparation method is simple, handling safety, and the espresso drink mouthfeel making through this preparation method mellow smooth, give off a strong fragrance, high containing breast amount.
The present invention for the technical scheme that solves its technical problem and adopt is: a kind of espresso drink of high milk content, it is characterized in that: comprise milk material, coffee raw material, white granulated sugar, acidity regulator, emulsifying agent, stabilizing agent, flavoring essence and RO water, wherein, described milk material is mixed by whole-fat milk powder, skimmed milk powder, rare cream and vegetable fat powder, and the espresso coffee extract that described coffee raw material is made by instant coffee powder and employing high pressure extraction method mixes;
The weight percentage of another each component is as follows: the RO water of whole-fat milk powder 0.5%～10%, skimmed milk powder 0.5%～5%, rare cream 0.2%～5%, vegetable fat powder 0.2%～5%, instant coffee powder 0.1%～2%, espresso coffee extract 0.1%～4%, white granulated sugar 1%～10%, acidity regulator 0.01%～2%, emulsifying agent 0.05%～0.4%, stabilizing agent 0.01%～0.3%, flavoring essence 0.01%～1% and surplus.
As a further improvement on the present invention, described acidity regulator is any one or the two kinds of composite mixing in sodium acid carbonate and natrium citricum; Described emulsifying agent is single, any one in diglycerine fatty acid ester, stearoyl lactate, sucrose fatty ester or multiple composite mixing; Described stabilizing agent is any one or the two kinds of composite mixing in guar gum and carragheen.
As a further improvement on the present invention, described emulsifying agent is single, the composite mixing of diglycerine fatty acid ester, stearoyl lactate and sucrose fatty ester, the raw material gross weight of espresso drink of this high milk content of take is benchmark, single, the weight percentage of diglycerine fatty acid ester is 0.03%～0.2%, the weight percentage of stearoyl lactate is 0.01%～0.1%, the weight percentage of sucrose fatty ester is 0.01%～0.08%;
Described stabilizing agent is guar gum and the composite mixing of carragheen, and the raw material gross weight of espresso drink of this high milk content of take is benchmark, and the weight percentage of guar gum is 0.01%～0.03%, the weight percentage of carragheen is 0.01%～0.03%.
The invention also discloses a kind of preparation method of espresso drink of high milk content, comprise following making step:
Step 1: preparation emulsion; First, whole-fat milk powder, skimmed milk powder, rare cream and the vegetable fat powder that measures successively formula ratio mixes and forms described milk material; Then, the emulsifying agent of above-mentioned milk material and formula ratio and stabilizing agent are put into successively in the appropriate RO water of 40-90 ℃, and utilized homogenizer stirring and dissolving even, obtain required emulsion; Finally, above-mentioned emulsion is filtered, standby;
Step 2: preparation coffee liquid; First, the instant coffee powder and the espresso coffee extract that measure successively formula ratio mix the described coffee raw material of composition; Then, the acidity regulator of above-mentioned coffee raw material and formula ratio is put into successively in the appropriate RO water of 25-90 ℃, and utilized homogenizer stirring and dissolving even, obtain required coffee liquid; Finally, above-mentioned coffee liquid is filtered, standby;
Step 3: make liquid glucose; First, to temperature, be in the appropriate RO water of 50-60 ℃, to add the white granulated sugar of formula ratio, stirring and dissolving is even, just makes liquid glucose; Then, above-mentioned liquid glucose is carried out to filtration treatment, standby;
Step 4: the espresso drink of making high milk content; The described emulsion, coffee liquid and the liquid glucose that in step 1～3, make and the flavoring essence of formula ratio are quantitatively mixed, and stirring and dissolving is even, makes the espresso drink of described high milk content;
Step 5: sterile filling; First, the espresso drink of the described high milk content making in step 4 is carried out in homogenizer to homogeneous, homogenization pressure condition mesolow 50Bar, high pressure 150～300Bar, 65～75 ℃ of homogenizing temperatures; Then, the espresso drink of the high milk content after homogeneous is carried out to UHT sterilization processing and cooling processing successively, wherein, in UHT sterilization processing: 130～140 ℃ of sterilization temperatures, sterilizing time 10～45s, in cooling processing: be cooled to 10～40 ℃; Finally, the espresso drink of the high milk content after cooling processing is carried out to sterile filling.
As a further improvement on the present invention, in step 2, the pH value of described coffee liquid is controlled at 6.0～8.0.
As a further improvement on the present invention, in step 2, in described espresso coffee extract, the mass fraction of solid content is controlled at 10%～50%.
As a further improvement on the present invention, the physics and chemistry of the espresso drink of described high milk content requires to be controlled at: caffeine >=400mg/kg, coffee solid content >=1.0g/100mL, protein >=1.4g/100g, fat >=1.5g/100g.
The invention has the beneficial effects as follows: 1. the present invention is by selecting the coffee raw material being mixed by instant coffee powder and the espresso coffee extract that adopts high pressure extraction method to make, given play to the distinctive naturally strong fragrance that cures of coffee completely, simultaneously also by coffee raw material and milk material are optimized to combination, espresso drink mouthfeel that the present invention is made mellow smooth, give off a strong fragrance, high containing breast amount, 2. the present invention is by selecting by list, diglycerine fatty acid ester, the composite emulsifying agent mixing of stearoyl lactate and sucrose fatty ester, and by guar gum and the composite stabilizing agent mixing of carragheen, thereby make the present invention form a rational stable emulsifying system, both the smooth mouthfeel that had been conducive to espresso drink, be beneficial to again and make swimming of espresso drink, precipitation is effectively controlled, make espresso drink that the present invention makes in shelf life: oil slick thickness≤5mm, staticly settle rate≤1%, stability is obviously better than commercially available coffee beverage, there is wide market efficiency.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further details, but the invention is not restricted to these embodiment.
One, the espresso drink of preparing high milk content
Embodiment 1～6 is the weight portion shared according to the raw material described in table 1 all, prepares the espresso drink of high milk content according to following steps:
Step 1: preparation emulsion; First, whole-fat milk powder, skimmed milk powder, rare cream and the vegetable fat powder that measures successively formula ratio mixes and forms described milk material; Then, the emulsifying agent of above-mentioned milk material and formula ratio and stabilizing agent are put into successively in the appropriate RO water of 40-90 ℃, and utilized homogenizer stirring and dissolving even, obtain required emulsion; Finally, above-mentioned emulsion is carried out to 100 order filtrations, standby;
Step 2: preparation coffee liquid; First, the instant coffee powder and the espresso coffee extract that measure successively formula ratio mix the described coffee raw material of composition; Then, the acidity regulator of above-mentioned coffee raw material and formula ratio is put into successively in the appropriate RO water of 25-90 ℃, and utilized homogenizer stirring and dissolving even, obtain required coffee liquid; Finally, above-mentioned coffee liquid is carried out to 100 order filtrations, standby;
Step 3: make liquid glucose; First, to the white granulated sugar that adds formula ratio in 40-60 ℃ and appropriate RO water, stirring and dissolving is even, just makes liquid glucose; Then, above-mentioned liquid glucose is carried out to 200 order filtration treatment, standby;
Step 4: the espresso drink of making high milk content; The described emulsion, coffee liquid and the liquid glucose that in step 1～3, make and the flavoring essence of formula ratio are quantitatively mixed, and stirring and dissolving is even, makes the espresso drink of described high milk content;
Step 5: sterile filling; First, the espresso drink of the described high milk content making in step 4 is carried out in homogenizer to homogeneous, homogenization pressure condition mesolow 50Bar, high pressure 150～300Bar, 65～75 ℃ of homogenizing temperatures; Then, the espresso drink of the high milk content after homogeneous is carried out to UHT sterilization processing and cooling processing successively, wherein, in UHT sterilization processing: 130～140 ℃ of sterilization temperatures, sterilizing time 10～45s, in cooling processing: be cooled to 10～40 ℃; Finally, the espresso drink of the high milk content after cooling processing is carried out to sterile filling.
The espresso drink comparative example 1 of commercially available high milk content is the weight portion shared according to the raw material described in table 1 also, and according to the implementation step of above-described embodiment, prepare the espresso drink of high milk content, but because the raw material components in comparative example 1 and embodiment have difference, so comparative example 1 changes accordingly in the meeting of preparation process kind.
Table 1 is prepared embodiment and the comparative example component of the espresso drink of high milk content
Table 1: unit: weight percentage (%)
Two, product sensory evaluation and rationality detect
(1) sensory evaluation
Respectively the espresso drink of embodiment 1～6 and comparative example 1 preparation is carried out to sensory evaluation, test result is as follows: the sensory evaluation standard that table 2 is coffee beverage; The smell that table 3 is the espresso drink of high milk content of the present invention and the espresso drink of commercially available high milk content and mouthfeel evaluation contrast; The ocular estimate contrast that table 4 is the espresso drink of high milk content of the present invention and the espresso drink of commercially available high milk content.
The sensory evaluation standard of the coffee beverage of table 2 high milk content
The espresso drink of table 3 high milk content of the present invention and the smell of commercially available espresso drink and mouthfeel evaluation contrast
The espresso drink of table 4 high milk content of the present invention and the ocular estimate of commercially available espresso drink contrast
Associative list 2 and 3 is known: compared to commercially available espresso drink, the present invention is by selecting by instant coffee powder, and the coffee raw material that mixes of the espresso coffee extract that adopts high pressure extraction method to make, given play to the distinctive naturally strong fragrance that cures of coffee completely, simultaneously also by coffee raw material and milk material are optimized to combination, the espresso drink mouthfeel that the present invention is made is mellow smooth, give off a strong fragrance, particularly importantly, the espresso drink of the high milk content that the present invention is prepared is after long storage, its smell and mouthfeel are also difficult for decline, the smell of the espresso drink that comparative example is prepared and mouthfeel have certain decline, therefore the espresso drink of the prepared high milk content of the present invention, no matter the espresso drink of especially preparing with embodiment 4 is smell and mouthfeel in the early stage time, through the smell compared with after long pot life and mouthfeel, is all much better than commercially available espresso drink.
In addition, associative list 2 and 4 is known: the present invention is by selecting by list, the composite emulsifying agent mixing of diglycerine fatty acid ester, stearoyl lactate and sucrose fatty ester and by guar gum and the composite stabilizing agent mixing of carragheen, make espresso drink of the present invention in preparation process, form a rational stable emulsifying system, so both be conducive to improve the smooth mouthfeel of espresso drink, and be beneficial to again the swimming of espresso drink, precipitation situation are effectively controlled.From table 4, can obviously find out, espresso drink prepared by the present invention is within the storage life of six months: oil slick thickness≤5mm, staticly settles rate≤1%; And commercially available espresso drink is after the trimestral storage life, just obviously there is the scraper ring that thickness is about 6-7mm, and precipitation is difficult for shaking loose, the rate of staticly settling is greater than 1%.The stability of the espresso drink that therefore, prepared by the present invention is much better than commercially available espresso drink.
(2) rationality detects
Respectively espresso drink and the commercially available espresso drink comparative example 1 of the high milk content of embodiment 1～6 preparation are carried out to rationality detection.Testing result is as shown in table 5:
The rationality testing result of the espresso drink of table 5 high milk content of the present invention and commercially available espresso drink
Associative list 5 is known: compared to commercially available espresso drink, the espresso drink that the present invention is prepared, has given play to coffee distinctive aromatic completely, has again the cow's milk of high-load; Meet consumer to the demand of improving the state of mind of human body and physical efficiency and being of high nutritive value, therefore, compared to commercially available espresso drink, espresso drink prepared by the present invention has wide market efficiency simultaneously.
Claims (7)
1. the espresso drink of a high milk content, it is characterized in that: comprise milk material, coffee raw material, white granulated sugar, acidity regulator, emulsifying agent, stabilizing agent, flavoring essence and RO water, wherein, described milk material is mixed by whole-fat milk powder, skimmed milk powder, rare cream and vegetable fat powder, and the espresso coffee extract that described coffee raw material is made by instant coffee powder and employing high pressure extraction method mixes;
The weight percentage of another each component is as follows: the RO water of whole-fat milk powder 0.5%～10%, skimmed milk powder 0.5%～5%, rare cream 0.2%～5%, vegetable fat powder 0.2%～5%, instant coffee powder 0.1%～2%, espresso coffee extract 0.1%～4%, white granulated sugar 1%～10%, acidity regulator 0.01%～2%, emulsifying agent 0.05%～0.4%, stabilizing agent 0.01%～0.3%, flavoring essence 0.01%～1% and surplus.
2. the espresso drink of high milk content according to claim 1, is characterized in that: described acidity regulator is any one or the two kinds of composite mixing in sodium acid carbonate and natrium citricum; Described emulsifying agent is single, any one in diglycerine fatty acid ester, stearoyl lactate, sucrose fatty ester or multiple composite mixing; Described stabilizing agent is any one or the two kinds of composite mixing in guar gum and carragheen.
3. the espresso drink of high milk content according to claim 2, it is characterized in that: described emulsifying agent is for single, the composite mixing of diglycerine fatty acid ester, stearoyl lactate and sucrose fatty ester, the raw material gross weight of espresso drink of this high milk content of take is benchmark, single, the weight percentage of diglycerine fatty acid ester is 0.03%～0.2%, the weight percentage of stearoyl lactate is 0.01%～0.1%, the weight percentage of sucrose fatty ester is 0.01%～0.08%;
Described stabilizing agent is guar gum and the composite mixing of carragheen, and the raw material gross weight of espresso drink of this high milk content of take is benchmark, and the weight percentage of guar gum is 0.01%～0.03%, the weight percentage of carragheen is 0.01%～0.03%.
4. a preparation method for the espresso drink of the high milk content as described in any one in claim 1-3, is characterized in that: comprise following making step:
Step 1: preparation emulsion; First, whole-fat milk powder, skimmed milk powder, rare cream and the vegetable fat powder that measures successively formula ratio mixes and forms described milk material; Then, the emulsifying agent of above-mentioned milk material and formula ratio and stabilizing agent are put into successively in the appropriate RO water of 40-90 ℃, and utilized homogenizer stirring and dissolving even, obtain required emulsion; Finally, above-mentioned emulsion is filtered, standby;
Step 2: preparation coffee liquid; First, the instant coffee powder and the espresso coffee extract that measure successively formula ratio mix the described coffee raw material of composition; Then, the acidity regulator of above-mentioned coffee raw material and formula ratio is put into successively in the appropriate RO water of 25-90 ℃, and utilized homogenizer stirring and dissolving even, obtain required coffee liquid; Finally, above-mentioned coffee liquid is filtered, standby;
Step 3: make liquid glucose; First, to temperature, be in the appropriate RO water of 50-60 ℃, to add the white granulated sugar of formula ratio, stirring and dissolving is even, just makes liquid glucose; Then, above-mentioned liquid glucose is carried out to filtration treatment, standby;
Step 4: the espresso drink of making high milk content; The described emulsion, coffee liquid and the liquid glucose that in step 1～3, make and the flavoring essence of formula ratio are quantitatively mixed, and stirring and dissolving is even, makes the espresso drink of described high milk content;
Step 5: sterile filling; First, the espresso drink of the described high milk content making in step 4 is carried out in homogenizer to homogeneous, homogenization pressure condition mesolow 50Bar, high pressure 150～300Bar, 65～75 ℃ of homogenizing temperatures; Then, the espresso drink of the high milk content after homogeneous is carried out to UHT sterilization processing and cooling processing successively, wherein, in UHT sterilization processing: 130～140 ℃ of sterilization temperatures, sterilizing time 10～45s, in cooling processing: be cooled to 10～40 ℃; Finally, the espresso drink of the high milk content after cooling processing is carried out to sterile filling.
5. the preparation method of the espresso drink of high milk content according to claim 4, is characterized in that: in step 2, the pH value of described coffee liquid is controlled at 6.0～8.0.
6. the preparation method of the espresso drink of high milk content according to claim 4, is characterized in that: in step 2, in described espresso coffee extract, the mass fraction of solid content is controlled at 10%～50%.
7. the preparation method of the espresso drink of high milk content according to claim 6, it is characterized in that: the physics and chemistry of the espresso drink of described high milk content requires to be controlled at: caffeine >=400mg/kg, coffee solid content >=1.0g/100mL, protein >=1.4g/100g, fat >=1.5g/100g.
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| CN105941778A (en) * | 2016-05-12 | 2016-09-21 | 统企业(中国)投资有限公司昆山研究开发中心 | Coffee carbonated drink and preparation method thereof |
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| CN106106961A (en) * | 2016-06-16 | 2016-11-16 | 广州嘉德乐生化科技有限公司 | A kind of milk beverage imitating flavour of coffee and preparation method thereof |
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| CN108112759A (en) * | 2017-12-18 | 2018-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee beverage and preparation method thereof |
| CN109221416A (en) * | 2018-07-05 | 2019-01-18 | 江苏豪蓓特食品有限公司 | A kind of stability production method of secondary sterilization type coffee-milk drinks |
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| CN106135601A (en) * | 2015-04-13 | 2016-11-23 | 统企业(中国)投资有限公司昆山研究开发中心 | Healthy coffee beverage and preparation method thereof |
| CN105076424A (en) * | 2015-09-15 | 2015-11-25 | 统一企业(中国)投资有限公司昆山研究开发中心 | Appetizing coconut milk beverage and preparation method thereof |
| CN106551061A (en) * | 2015-09-25 | 2017-04-05 | 曹能 | A kind of coffee beverage and preparation method thereof |
| CN105941778A (en) * | 2016-05-12 | 2016-09-21 | 统企业(中国)投资有限公司昆山研究开发中心 | Coffee carbonated drink and preparation method thereof |
| CN105994860A (en) * | 2016-06-01 | 2016-10-12 | 南京卫岗乳业有限公司 | Toffee hazelnut latte flavored coffee drink and preparation method thereof |
| CN106106961A (en) * | 2016-06-16 | 2016-11-16 | 广州嘉德乐生化科技有限公司 | A kind of milk beverage imitating flavour of coffee and preparation method thereof |
| CN108112759A (en) * | 2017-12-18 | 2018-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee beverage and preparation method thereof |
| CN109221416A (en) * | 2018-07-05 | 2019-01-18 | 江苏豪蓓特食品有限公司 | A kind of stability production method of secondary sterilization type coffee-milk drinks |
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