CN104146132A - Composition for coffee, coffee and preparation method thereof - Google Patents
Composition for coffee, coffee and preparation method thereof Download PDFInfo
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- CN104146132A CN104146132A CN201410345975.8A CN201410345975A CN104146132A CN 104146132 A CN104146132 A CN 104146132A CN 201410345975 A CN201410345975 A CN 201410345975A CN 104146132 A CN104146132 A CN 104146132A
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Abstract
The invention discloses a composition for coffee, instant coffee and a preparation method thereof. The composition contains coffee powder and creamer, wherein a weight ratio of the coffee powder to the creamer is 1: (1.5-3); the creamer comprises the following raw materials in parts by weight: 25-40 parts of sucrose polyesters, 0-3 parts of vegetable oil, 30-60 parts of glucose syrup, 1.7-14 parts of an emulsifier and 0.25-1.6 parts of a thickener. The method for preparing the coffee comprises the following steps: mixing and dissolving the sucrose polyesters, the vegetable oil, the glucose syrup, the emulsifier and the thickener in distilled water, homogenizing, sterilizing, adding essence and drying to obtain the creamer; and blending the creamer with the coffee powder to obtain the instant coffee. The instant coffee disclosed by the invention, because the creamer is not digested by human bodies, not only guarantees flavor and quality of food but also avoids excessive intake of calories and fat of human bodies; and moreover, the coffee is free from trans-fatty acid, so as to effectively prevent health risk of the trans-fatty acid to the human bodies.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of composition for coffee, instant coffee and preparation method thereof.
Background technology
Cream, claims again vegetable fat powder.Because its cost is lower and mouthfeel outward appearance approaches milk powder, after being added to Foods or drinks, it can produce the creamy local flavor of a kind of class, can improve preferably mouthfeel, give product " milk sense ", in food industry, be widely used in, in beverage and leisure food batching, in instant coffee, also using a large amount of vegetable fat powders.
It is essential that fat is not only human nutrition institute, is also one of main source of body energy, improves local flavor, mouthfeel and the fragrance of food, makes food possess the characteristics such as soft and smooth exquisiteness.The World Health Organization advises that in everyone origin of heat every day, fat should not exceed 30%, and saturated fat should not exceed 10%.But current consumption habit and food processing mode cause body fat to be taken in too much, bring the puzzlement such as such as obesity, angiocardiopathy, digestive system function disorder, internal system functional disturbance and cancer disease to health.Therefore, fat intake is crossed multipair health and is brought adverse effect fully to be paid close attention to.External many consumers are happy to consume low-fat food or fat free foods.In food manufacturing, can adopt several different methods to reduce its fat content, for example, adjust formula, adopt the fat in fat substitute substitute food product.The U.S., Japan and some countries of Europe are devoted to development and the exploitation of fat substitute one after another in recent years, by vast food manufacturing enterprise and consumer are favored, and low fat and become the trend of food development without fat foods.
At present, the vegetable fat powder that enterprise produces both at home and abroad, is taking hydrogenated vegetable oil as primary raw material, is aided with raw material or the food additives such as glucose syrup, casein, emulsifying agent, stabilizing agent, thickener, essence, pigment, after mixing, be dried and form through emulsifying homogeneous, spraying.Hydrogenated vegetable oil is to be formed by common vegetable oil hydrogenation, not only can extend the shelf-life of cake, can also allow cake more crisp; Meanwhile, because fusing point is high, under room temperature, can keep solid shape, therefore be widely used in food processing.But in hydrogenation process, due to reasons such as production technology, technology, costs, cause hydrogenation not exclusively to produce trans-fatty acid, if the long-term a large amount of trans-fatty acids of taking in of human body, not only can make low-density lipoprotein in blood (be commonly called as bad cholesterol, LDL) raise, also can reduce the content of HDL (being commonly called as cholesterol, HDL).The viscosity of LDL is larger, easily sticks on vascular wall, causes people's vascular sclerosis, also can increase risk of diabetes simultaneously.HDL can deliver the cholesterol in surrounding tissue, then is converted into bile acid or directly discharges from enteron aisle by bile, reduces the incidence of disease of atherosclerotic and diabetes.In addition, trans-fatty acid can be transitted to fetus by placenta and breast milk, thereby makes baby easily suffer from essential fatty acid deficiency; To retina, central nervous system unify cerebral function generation, development have a negative impact, and then impact grow.Part Study has also confirmed the become positive correlation of trans-fatty acid with tumour.
Some developed countries are as the amount of trans-fatty acid in Denmark, Canada, the U.S., Germany, Holland etc. also clear and definite limit food product.According to the standard of developed country, on absorption trans-fatty acid, be limited to and be no more than 1% of gross energy.The harm of trans-fatty acid also progressively causes the concern of Chinese society all circles, therefore, invents the low card of a kind of low fat or blocks, do not become a kind of inexorable trend containing the healthy and safe Novel milk fine (vegetable fat powder) of trans-fatty acid without fat zero.
SPE is to react with soybean oil and methyl alcohol the methyl esters obtaining by sucrose to react under certain condition, then forms through the processes such as refining, water washing, dry, evaporation are refining, and its molecular structure is generally a sucrose molecule in conjunction with 6-8 fatty acid molecule.According to medical research, human body is the rapidest to absorbing containing 3 fatty acid esters (as triglycerides), but absorbs decline gradually to connecting more than 4 fatty acid ester, and the ester that contains 6 aliphatic acid can be decomposed and be absorbed by human body hardly.Therefore, the SPE that substitution value is 6-8 can not absorbed by small intestine, can directly excrete through enteron aisle, therefore can not produce heat.Meanwhile, SPE, through over hydrogenation processing, does not have the generation of trans-fatty acid.Therefore, SPE is that one does not produce heat, and does not contain the natural oil substitute of trans-fatty acid.Be applied in food, both can have ensured flavour and quality that food needs, can prevent that again human body from taking in too much heat and fat.Examine through the Ministry of Public Health, on October 21st, 2010, " Ministry of Health of the People's Republic of China's bulletin 2010 No. 15 " passed through the new resource food examination & approval of SPE, and on November 12nd, 2012, " Ministry of Health of the People's Republic of China's bulletin 2012 No. 19 " upgraded the amount of limiting the use of (≤10.6g/d) and the scope of application (can be applicable to all food) of SPE.
In prior art, also do not have the low card of a kind of low fat or without fat zero block, not containing the healthy and safe instant coffee of trans-fatty acid.
Summary of the invention
Provide hereinafter about brief overview of the present invention, to the basic comprehension about some aspect of the present invention is provided.Should be appreciated that this general introduction is not about exhaustive general introduction of the present invention.It is not that intention is determined key of the present invention or pith, and nor is it intended to limit the scope of the present invention.Its object is only that the form of simplifying provides some concept, using this as the preorder in greater detail of discussing after a while.
The object of the embodiment of the present invention is the defect for above-mentioned prior art, and a kind of fat substitute based on not digested by human body is provided, thereby reduces the absorption of human body to heat, the instant coffee that human body is taken in without trans-fatty acid.
The present invention also provides a kind of composition for coffee.
The present invention also provides a kind of method of utilizing the above-mentioned composition for coffee to prepare coffee.
To achieve these goals, the technical scheme that the present invention takes is:
For a composition for coffee, comprise ground coffee and vegetable fat powder, the weight ratio of described ground coffee and vegetable fat powder is 1:1.5-3;
Described vegetable fat powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part.
Another technical scheme provided by the invention:
Utilize the above-mentioned composition for coffee to prepare a method for coffee, comprise the following steps:
By soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, dry, obtain vegetable fat powder;
Vegetable fat powder and ground coffee are configured, obtain coffee.
Another technical scheme provided by the invention:
A kind of coffee, described coffee prepares according to above-mentioned method.
Compared with prior art, the invention has the beneficial effects as follows:
1. vegetable fat powder of the present invention partially or completely replaces traditional hydrogenated vegetable oil with SPE, because of its working properties and conventional grease very approaching, and do not digested by human body, both can ensure local flavor and the quality of coffee, can ensure that again human body is not taken in too much heat and fat in the time of coffee for drinking.
2. not containing hydrogenated vegetable oil of the vegetable fat powder in instant coffee of the present invention, the coffee that adopts formula of the present invention to prepare, can provide vegetable fat powder distinctive mellow, fragrant sliding mouthfeel and local flavor;
3. in instant coffee of the present invention, do not contain trans-fatty acid, can effectively prevent the healthy hidden danger of trans-fatty acid to human body;
4. the vegetable fat powder in instant coffee of the present invention can be according to the difference such as purposes and taste, and adds on a small quantity or zero add other vegetable oil, can effectively reduce human body fat intake every day.
5. cream of the present invention is as coffeemate, with coffee mixed edible.
Detailed description of the invention
For making object, technical scheme and the advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiment.Element and the feature described in one embodiment of the invention can combine with element and feature shown in one or more other embodiment.It should be noted that for purposes of clarity, in explanation, omitted expression and the description of unrelated to the invention, parts known to persons of ordinary skill in the art and processing.Based on the embodiment in the present invention, those of ordinary skill in the art, not paying the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
The invention provides a kind of composition for coffee, comprise ground coffee and vegetable fat powder, the weight ratio of described ground coffee and vegetable fat powder is 1:1.5-3;
Described vegetable fat powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part.
In the present invention, SPE is to react with soybean oil and methyl alcohol the methyl esters obtaining by sucrose to react under certain condition, form through the processes such as refining, water washing, dry, evaporation are refining, its molecular structure is generally a sucrose molecule in conjunction with 6-8 fatty acid molecule again.According to medical research, human body is the rapidest to absorbing containing 3 fatty acid esters (as triglycerides), but absorbs decline gradually to connecting more than 4 fatty acid ester, and the ester that contains 6 aliphatic acid can be decomposed and be absorbed by human body hardly.Therefore, the SPE that substitution value is 6-8 can not absorbed by small intestine, can directly excrete through enteron aisle, therefore can not produce heat.Meanwhile, SPE, through over hydrogenation processing, does not have the generation of trans-fatty acid.Therefore, SPE is that one does not produce heat, and does not contain the natural oil substitute of trans-fatty acid.Be applied in coffee, both can have ensured flavour and quality that coffee needs, can prevent that again human body from taking in too much heat and fat.The amount of limiting the use of (≤10.6g/d) of SPE and the scope of application (can be applicable to all food).
Composition proportioning of the present invention is scientific and reasonable, partially or completely replaces traditional hydrogenated vegetable oil with SPE, both can ensure local flavor and the quality of coffee, can ensure that again human body do not take in too much heat and fat.
Alternatively, described vegetable fat powder also comprises essence 0.01-0.5 part.Add essence to regulate the mouthfeel of vegetable fat powder.
Alternatively, described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil;
And/or;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, the sweet ester 0.1-5 of single glycerin fatty part, the sweet ester 0.1-5 part of diglycerol fat;
And/or;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part.
Adopt above-mentioned preferred formula, the vegetable fat powder of preparation, in having mellow, fragrant sliding mouthfeel and local flavor,, containing trans-fatty acid, can effectively not prevent the healthy hidden danger of trans-fatty acid to human body.
A kind of method of utilizing the above-mentioned composition for coffee to prepare coffee provided by the invention, comprises the following steps:
By soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, dry, obtain vegetable fat powder;
Vegetable fat powder and ground coffee are configured, obtain coffee.
Coffee prepared by method of the present invention does not contain trans-fatty acid, useful health.
Alternatively, described water is distilled water, and the consumption of described distilled water is SPE, vegetable oil, glucose syrup, emulsifying agent, thickener gross weight 2-6 times.
Alternatively, the pressure of described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60-80 DEG C, and homogenization cycles is 1-3 time; And/or, be describedly dried as spraying dryly, described spray-dired charging rate is 400-500mL/h, and described spray-dired EAT is 120-180 DEG C, and described spray-dired leaving air temp is 80-90 DEG C, and described spray-dired pressure is 20-30Mpa.
Select above-mentioned preferred technological parameter, ensure local flavor and the quality of vegetable fat powder of preparation, after edible coffee, can ensure again that human body do not take in too much heat and fat.
Preferred technological parameter is: the pressure of described homogeneous is 20-25MPa, the temperature of described homogeneous is 65 DEG C, and/or, described spray-dired charging rate is 460mL/h, described spray-dired EAT is 160 DEG C, described spray-dired leaving air temp is 85 DEG C, and described spray-dired pressure is 25Mpa.
Alternatively, described sterilization is pasteurize, after described being dried, also comprising dried product is carried out to asepsis vacuum packing.Select pasteurize convenient and easy, product is carried out to asepsis vacuum packing, be convenient to store.
Alternatively, add essence described dry also comprising before.Add essence and carry out seasoning.
A kind of coffee, described coffee prepares according to above-mentioned method.
In coffee of the present invention, not containing trans-fatty acid, can effectively prevent the healthy hidden danger of trans-fatty acid to human body.
The preparation method of coffee of the present invention:
Vegetable fat powder raw material SPE, vegetable oil, glucose syrup, emulsifying agent, thickener are fully mixed, add distilled water to dissolve, then homogeneous, pasteurize, adds essence blending, then spraying is dry, obtains vegetable fat powder, mixes with ground coffee, obtains coffee.
The present invention also provides a kind of food, and described food contains SPE powder (also claiming cream, vegetable fat powder).
Described SPE powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part.
And/or described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, the sweet ester 0.1-5 of single glycerin fatty part, the sweet ester 0.1-5 part of diglycerol fat;
And/or described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part.
Alternatively, described SPE powder also comprises essence 0.01-0.5 part.Add essence to regulate the mouthfeel of SPE powder.
Alternatively, described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil.
Adopt above-mentioned preferred formula, the SPE powder of preparation, in having mellow, fragrant sliding mouthfeel and local flavor,, containing trans-fatty acid, can effectively not prevent the healthy hidden danger of trans-fatty acid to human body.
SPE powder can effectively be reduced to the content of hydrogenated vegetable oil in food, trans-fatty acid, saturated fatty acid for food, effectively reduce the heat of food, can provide the smooth mouthfeel identical with traditional cream, outward appearance uniformly to food simultaneously.
The preparation method of described SPE powder is: by soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, dry, obtain SPE powder.
Alternatively, described water is distilled water, and the consumption of described distilled water is SPE, vegetable oil, glucose syrup, emulsifying agent, thickener gross weight 2-6 times.
Alternatively, the pressure of described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60-80 DEG C, and homogenization cycles is 1-3 time; And/or, be describedly dried as spraying dryly, described spray-dired charging rate is 400-500mL/h, and described spray-dired EAT is 120-180 DEG C, and described spray-dired leaving air temp is 80-90 DEG C, and described spray-dired pressure is 20-30Mpa.
Select above-mentioned preferred technological parameter, ensure local flavor and the quality of SPE powder of preparation, can ensure again that human body do not take in too much heat and fat after edible.
Preparation method's technological parameter of preferred SPE powder is: the pressure of described homogeneous is 20-25MPa, the temperature of described homogeneous is 65 DEG C, and/or, described spray-dired charging rate is 460mL/h, described spray-dired EAT is 160 DEG C, described spray-dired leaving air temp is 85 DEG C, and described spray-dired pressure is 25Mpa.
Alternatively, described sterilization is pasteurize, after described being dried, also comprising dried product is carried out to asepsis vacuum packing.Select pasteurize convenient and easy, product is carried out to asepsis vacuum packing, be convenient to store.
Alternatively, add essence described dry also comprising before.Add essence and carry out seasoning.
The another kind of preparation method of described SPE powder:
Prepare " SPE phase ": SPE is placed in to 65 DEG C of-80 DEG C of water-baths and heats, after it is melted completely, add wherein the sweet ester of single glycerin fatty, the sweet ester of diglycerol fat, stearoyl lactate, fully stir and make it and dissolve;
Prepare " water ": glucose syrup, Sodium Caseinate, dipotassium hydrogen phosphate, calgon are added to the water, and are placed in heating in 65 DEG C of-80 DEG C of water-baths, it is uniformly dispersed;
Then above-mentioned " SPE phase " is added to " water " in, and shear (as 10-30min) with high-speed shearing machine, adopt subsequently high pressure homogenizer by mixed solution homogeneous; Dry, obtain SPE powder.
The pressure of preferred described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60 DEG C-80 DEG C, and homogenization cycles is 1-3 time;
Preferably describedly be dried as spraying dryly, described spray-dired charging rate is 400-500mL/h, and described spray-dired EAT is 120-180 DEG C, and described spray-dired leaving air temp is 80-90 DEG C, and described spray-dired pressure is 20-30Mpa.
Select above-mentioned preferred technological parameter, ensure local flavor and the quality of SPE powder of preparation, can ensure again that human body do not take in too much heat and fat after edible.
Preferred technological parameter is: the pressure of described homogeneous is 20-25MPa, the temperature of described homogeneous is 65 DEG C, and/or, described spray-dired charging rate is 460mL/h, described spray-dired EAT is 160 DEG C, described spray-dired leaving air temp is 85 DEG C, and described spray-dired pressure is 25Mpa.
Preferably after homogeneous, carry out sterilization.Alternatively, described sterilization is pasteurize, after described being dried, also comprising dried product is carried out to asepsis vacuum packing.Select pasteurize convenient and easy, product is carried out to asepsis vacuum packing, be convenient to store.
Alternatively, add essence described dry also comprising before.Add essence and carry out seasoning.
The present invention also provides a kind of SPE emulsion (also claiming liquid cream, liquid vegetable fat powder).
Described SPE emulsion comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, the sweet ester 0.1-5 of single glycerin fatty part, the sweet ester 0.1-5 part of diglycerol fat;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part.
Alternatively, described SPE emulsion also comprises essence 0.01-0.5 part.Add essence to regulate the mouthfeel of SPE emulsion.
Alternatively, described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil.
Described SPE emulsion preparation method:
Prepare " SPE phase ": SPE is placed in to 65 DEG C of-80 DEG C of water-baths and heats, after it is melted completely, add wherein the sweet ester of single glycerin fatty, the sweet ester of diglycerol fat, stearoyl lactate, fully stir and make it and dissolve;
Prepare " water ": glucose syrup, Sodium Caseinate, dipotassium hydrogen phosphate, calgon are added to the water, and are placed in heating in 65 DEG C of-80 DEG C of water-baths, it is uniformly dispersed;
Then above-mentioned " SPE phase " is added to " water " in, and shear (as 10-30min) with high-speed shearing machine, adopt subsequently high pressure homogenizer by mixed solution homogeneous; Obtain SPE emulsion.
Preferably after homogeneous, carry out sterilization, as pasteurize.
The pressure of preferred described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60 DEG C-80 DEG C, and homogenization cycles is 1-3 time;
Select above-mentioned preferred technological parameter, ensure local flavor and the quality of SPE emulsion of preparation, can ensure again that human body do not take in too much heat and fat after edible.
Preferred technological parameter is: the pressure of described homogeneous is 20-25MPa, and the temperature of described homogeneous is 65 DEG C.
Alternatively, described sterilization is pasteurize, selects pasteurize convenient and easy.
Described SPE emulsion can be carried out to asepsis vacuum packing, be convenient to store.
Alternatively, before described homogeneous, also comprise and add essence to carry out seasoning.
A kind of food, described food contains above-mentioned SPE powder or SPE emulsion.
Described food includes but not limited to the solid beverages such as instant coffee, nutrient oatmeal, sesame cream, ourishing rice flour, soymilk powder, modified milk powder; The liquid foods (beverage) such as milk, soya-bean milk, iced black tea, Yoghourt, peanut milk, milk tea; The Cold dish such as ice cream, ice cream; The leisure food such as candy, chocolate, pudding; The supplementary material such as powdered flavor, B B-complex; The flavouring such as instant noodles, convenient rice flour noodles, fast food soup stock; The bakeries such as bread, biscuit, cake.In described food, SPE powder or SPE emulsion content can be measured according to actual needs or add according to relevant laws and regulations standard.It is 10%-80% that for example described SPE powder accounts for the quality percentage composition of solid beverage; The quality percentage composition that described SPE powder accounts for described liquid beverage is 1%-20%; The quality percentage composition that described SPE emulsion accounts for described food is 1%-50%.
The present invention also comprises described SPE powder, the SPE emulsion purposes for the preparation of food.
Below by specific embodiment, the present invention is further illustrated:
Embodiment 1
Take raw material according to following weight: (gram)
SPE 35g; Palm oil 0.5g; Glucose syrup 55.6g; Sodium Caseinate 3.5g; The sweet ester 2g of single glycerin fatty; The sweet ester 2g of diglycerol fat; Stearoyl lactate 0.5g; Dipotassium hydrogen phosphate 0.15g; Calgon 0.3g; Essence 0.45g.
The preparation method of instant coffee:
Raw material is dissolved in 500g distilled water after mixing by said ratio, through homogeneous, and pasteurize, pasteurize is conventionally at 75 DEG C, sterilization 20s, blending, after spraying is dry, carries out asepsis vacuum packing by product and obtains vegetable fat powder.Wherein, homogenization pressure is 20MP, and temperature is 65 DEG C, and homogenization cycles is 2 times.And with charging rate 460mL/h, EAT is 160 DEG C, leaving air temp is 84 DEG C, and the process conditions that atomisation pressure is 25Mpa are sprayed dry;
Ground coffee and the above-mentioned vegetable fat powder preparing are configured with weight ratio 1:2, obtain instant coffee.In the time drinking, also can add respectively ground coffee to mix with vegetable fat powder with the weight ratio 1:2 of vegetable fat powder with ground coffee, the punching that adds water, stirs.
Embodiment 2
Take raw material according to following weight: (gram)
SPE 30g; Palm oil 3g; Glucose syrup 58.5g; Sodium Caseinate 3g; The sweet ester 4g of single glycerin fatty; The sweet ester 0.1g of diglycerol fat; Stearoyl lactate 0.2g; Dipotassium hydrogen phosphate 0.18g; Calgon 0.4g; Essence 0.3g.
The preparation method of instant coffee:
Raw material is dissolved in 590g distilled water after mixing by said ratio, and through homogeneous, pasteurize, blending, after spraying is dry, obtains vegetable fat powder.Wherein, homogenization pressure is 15MP, and temperature is 80 DEG C, and homogenization cycles is 1 time.And with charging rate 400mL/h, EAT is 120 DEG C, leaving air temp is 90 DEG C, and the process conditions that atomisation pressure is 20Mpa are sprayed dry;
Ground coffee is mixed with weight ratio 1:2.5 with the above-mentioned vegetable fat powder preparing, obtain coffee.
Embodiment 3
Take raw material according to following weight: (gram)
SPE 10g; Corn oil 15g; Glucose syrup 30g; Sodium Caseinate 2g; The sweet ester 5g of single glycerin fatty; The sweet ester 4g of diglycerol fat; Stearoyl lactate 0.1g; Dipotassium hydrogen phosphate 0.1g; Calgon 0.2g; Essence 0.5g.
The preparation method of instant coffee:
Raw material is dissolved in 270g distilled water after mixing by said ratio, and through homogeneous, pasteurize, blending, after spraying is dry, obtains vegetable fat powder.Wherein, homogenization pressure is 30MP, and temperature is 60 DEG C, and homogenization cycles is 3 times.And with charging rate 500mL/h, EAT is 180 DEG C, leaving air temp is 80 DEG C, and the process conditions that atomisation pressure is 30Mpa are sprayed dry;
Ground coffee is mixed with weight ratio 1:1.5 with the above-mentioned vegetable fat powder preparing, obtain instant coffee.
Embodiment 4
Take raw material according to following weight: (gram)
SPE 20g; Peanut oil 10g; Glucose syrup 40g; Sodium Caseinate 1.5g; The sweet ester 0.15g of single glycerin fatty; The sweet ester 5g of diglycerol fat; Stearoyl lactate 1g; Dipotassium hydrogen phosphate 0.05g; Calgon 0.15g; Essence 0.1g.
The preparation method of instant coffee:
Raw material is dissolved in 160g distilled water after mixing by said ratio, and through homogeneous, pasteurize, blending, after spraying is dry, obtains vegetable fat powder.Wherein, homogenization pressure is 25MP, and temperature is 70 DEG C, and homogenization cycles is 3 times.And with charging rate 450mL/h, EAT is 140 DEG C, leaving air temp is 85 DEG C, and the process conditions that atomisation pressure is 28Mpa are sprayed dry;
Ground coffee and the above-mentioned vegetable fat powder preparing are configured with weight ratio 1:2.2, obtain instant coffee.
Embodiment 5
Take raw material according to following weight: (gram)
SPE 40g; Glucose syrup 50g; Sodium Caseinate 4g; The sweet ester 3g of single glycerin fatty; The sweet ester 0.5g of diglycerol fat; Stearoyl lactate 0.8g; Dipotassium hydrogen phosphate 0.2g; Calgon 0.1g; Essence 0.2g.
The preparation method of instant coffee is as embodiment 1.
Embodiment 6
A kind of SPE powder, comprises the raw material of following weight portion:
SPE 35g; Palm oil 0.5g; Glucose syrup 55.6g; Sodium Caseinate 3.5g; The sweet ester 2g of single glycerin fatty; The sweet ester 2g of diglycerol fat; Stearoyl lactate 0.5g; Dipotassium hydrogen phosphate 0.15g; Calgon 0.3g; Essence 0.45g.
The preparation method of SPE powder: after mixing by above-mentioned raw materials proportioning, be dissolved in 500g distilled water, through homogeneous, 75 DEG C of pasteurizes, 20s, blending, after spraying is dry, carries out asepsis vacuum packing by product and obtains SPE powder.Wherein, homogenization pressure is 20MP, and temperature is 65 DEG C, and homogenization cycles is 2 times.And with charging rate 460mL/h, EAT is 160 DEG C, leaving air temp is 85 DEG C, and the process conditions that atomisation pressure is 25Mpa are sprayed dry.
A kind of oatmeal, contains above-mentioned SPE powder, and it is 15% that SPE powder accounts for oatmeal quality percentage composition.
A kind of liquid milky tea beverage, contains above-mentioned SPE powder and milk powder, and it is 5% that SPE powder accounts for liquid milky tea beverage quality percentage composition.
Embodiment 7
A kind of SPE powder, comprises the raw material of following weight portion:
SPE 40g; Glucose syrup 50g; Sodium Caseinate 4g; The sweet ester 3g of single glycerin fatty; The sweet ester 0.5g of diglycerol fat; Stearoyl lactate 0.8g; Dipotassium hydrogen phosphate 0.2g; Calgon 0.1g; Essence 0.2g.
The preparation method of SPE powder is with embodiment 6.
A kind of sesame cream, contains above-mentioned SPE powder, and it is 1% that SPE powder accounts for sesame cream quality percentage composition.
A kind of flavored milk beverage, contains above-mentioned SPE powder, and it is 15% that SPE powder accounts for flavored milk beverage quality percentage composition.
Embodiment 8
A kind of SPE powder, comprises the raw material of following weight portion:
SPE 40g; Glucose syrup 50g; Sodium Caseinate 4g; The sweet ester 3g of single glycerin fatty; The sweet ester 0.5g of diglycerol fat; Stearoyl lactate 0.8g; Dipotassium hydrogen phosphate 0.2g; Calgon 0.1g; Essence 0.2g.
The preparation method of SPE powder:
Raw material is dissolved in 500g distilled water after mixing by said ratio, and through homogeneous, pasteurize, blending, after spraying is dry, obtains SPE powder.Wherein, homogenization pressure is 25MP, and temperature is 65 DEG C, and homogenization cycles is 3 times.And with charging rate 460mL/h, EAT is 160 DEG C, leaving air temp is 85 DEG C, and the process conditions that atomisation pressure is 25Mpa are sprayed dry.
A kind of soymilk powder, contains above-mentioned SPE powder, and it is 2% that SPE powder accounts for soymilk powder quality percentage composition.
Embodiment 9
A kind of SPE powder, its preparation method is: prepare " SPE phase ": 35g SPE is placed in to 80 DEG C of water-baths and heats, after it is melted completely, add the sweet ester of the mono-glycerin fatty of 3g, the sweet ester of 3g diglycerol fat, 0.3g stearoyl lactate to it, fully stir and make it and dissolve;
Prepare " water ": 55g glucose syrup, 3g Sodium Caseinate, 0.1g dipotassium hydrogen phosphate, 0.3g calgon are joined in 100g water, and be placed in heating in 80 DEG C of water-baths, it is uniformly dispersed;
Then above-mentioned " SPE phase " is added to " water " in, and shear 10min with high-speed shearing machine, and adopt subsequently high pressure homogenizer by mixed solution homogeneous, processing condition is at keeping 65 DEG C, and pressure is 20MP, homogeneous 3 times;
75 DEG C of pasteurizes, 20s after homogeneous;
Finally adopt spray-dired method that the emulsion of above-mentioned gained is dried, obtain SPE powder.Spraying drying parameter is charging rate 460mL/h, 160 DEG C of EATs, and 85 DEG C of leaving air temps, spraying drying pressure is 20Mpa.
A kind of ourishing rice flour, contains above-mentioned SPE powder, and it is 12% that SPE powder accounts for ourishing rice flour quality percentage composition.
A kind of ice cream, contains above-mentioned SPE powder, and it is 10% that SPE powder accounts for Ice Cream Quality percentage composition.
A kind of liquid milky tea beverage, gets 1g milk powder and available auxiliary material, adds 150g water to reconstitute as liquid milk tea, adds subsequently the above-mentioned SPE powder of 20g, fully stirs and homogeneous, gets final product to obtain liquid milky tea beverage.
Embodiment 10
A kind of SPE powder, its preparation method is:
Prepare " SPE phase ": 40g SPE is placed in to 75 DEG C of water-baths and heats, after it is melted completely, add 3g corn oil, the sweet ester of the mono-glycerin fatty of 4g, the sweet ester of 5g diglycerol fat, 0.8g stearoyl lactate to it, fully stir and make it and dissolve;
Prepare " water ": 60g glucose syrup, 4g Sodium Caseinate, 0.2g dipotassium hydrogen phosphate, 0.4g calgon are joined in 100g water, and be placed in heating in 80 DEG C of water-baths, it is uniformly dispersed;
Then above-mentioned " SPE phase " is added to " water " in, and shear 30min with high-speed shearing machine, and adopt subsequently high pressure homogenizer by mixed solution homogeneous, processing condition is at keeping 75 DEG C, and pressure is 30MP, homogeneous 3 times;
Finally adopt spray-dired method that the emulsion of above-mentioned gained is dried, obtain SPE powder.Spraying drying parameter is charging rate 500mL/h, 180 DEG C of EATs, and 90 DEG C of leaving air temps, spraying drying pressure is 30Mpa.
A kind of fast food soup stock, contains above-mentioned SPE powder, and it is 3% that SPE powder accounts for fast food soup stock quality percentage composition.
A kind of coffee, contains above-mentioned SPE powder, and it is 40% that SPE powder accounts for coffee quality percentage composition.
A kind of solid milk tea beverage, prepares the supplementary materials such as milk powder and above-mentioned SPE powder with weight ratio 20:1, make solid milk tea beverage.
Embodiment 11
A kind of SPE powder, its preparation method is:
Prepare " SPE phase ": 25kg SPE is placed in to 70 DEG C of water-baths and heats, after it is melted completely, add 1kg palm oil, the sweet ester of the mono-glycerin fatty of 2kg, the sweet ester of 1.5kg diglycerol fat, 0.5kg stearoyl lactate to it, fully stir and make it and dissolve;
Prepare " water ": 40kg glucose syrup, 3kg Sodium Caseinate, 0.15kg dipotassium hydrogen phosphate, 0.3kg calgon are joined in 120kg water, and be placed in heating in 70 DEG C of water-baths, it is uniformly dispersed;
Then above-mentioned " SPE phase " is added to " water " in, and shear 20min with high-speed shearing machine, and adopt subsequently high pressure homogenizer by mixed solution homogeneous, processing condition is at keeping 75 DEG C, and pressure is 15MP, homogeneous 2 times;
Finally adopt spray-dired method that the emulsion of above-mentioned gained is dried, obtain SPE powder.Spraying drying parameter is charging rate 400mL/h, 120 DEG C of EATs, and 80 DEG C of leaving air temps, spraying drying pressure is 20Mpa.
A kind of instant noodles, contain above-mentioned SPE powder, and it is 1.5% that SPE powder accounts for instant noodles quality percentage composition.
A kind of instant oatmeal, prepares oatmeal and the above-mentioned SPE powder preparing with weight ratio 1:0.35, make instant oatmeal.
A kind of solid milk tea beverage, mixes the supplementary materials such as above-mentioned SPE powder and milk powder with the ratio of 1.5:1, get final product to obtain solid milk tea beverage.
Embodiment 12
A kind of SPE emulsion, its preparation method is:
Prepare " SPE phase ": 30g SPE is placed in to 80 DEG C of water-baths and heats, after it is melted completely, add the sweet ester of the mono-glycerin fatty of 2g, the sweet ester of 2g diglycerol fat, 0.2g stearoyl lactate to it, fully stir and make it and dissolve;
Prepare " water ": 60g glucose syrup, 4g Sodium Caseinate, 0.2g dipotassium hydrogen phosphate, 0.4g calgon are joined in 120g water, and be placed in heating in 80 DEG C of water-baths, it is uniformly dispersed;
Then above-mentioned " SPE phase " is added to " water " in, then add essence 0.01g, and shear 15min with high-speed shearing machine, adopt subsequently high pressure homogenizer by mixed solution homogeneous, processing condition is for keeping 75 DEG C, and pressure is 30MP, homogeneous 2 times; After homogeneous, carry out 90 DEG C of pasteurizes, 10s; Obtain SPE emulsion (liquid cream).
A kind of liquid milky tea beverage, contains above-mentioned SPE emulsion, and it is 8% that SPE emulsion accounts for liquid milky tea beverage quality percentage composition.
Embodiment 13
A kind of SPE emulsion, its preparation method is:
Prepare " SPE phase ": 25g SPE is placed in to 75 DEG C of water-baths and heats, after it is melted completely, add the sweet ester of the mono-glycerin fatty of 3g, the sweet ester of 1.5g diglycerol fat, 0.5g stearoyl lactate to it, fully stir and make it and dissolve;
Prepare " water ": 45g glucose syrup, 3.5g Sodium Caseinate, 0.1g dipotassium hydrogen phosphate, 0.3g calgon are joined in 150g water, and be placed in heating in 75 DEG C of water-baths, it is uniformly dispersed;
Then above-mentioned " SPE phase " is added to " water " in, and shear 30min with high-speed shearing machine, and adopt subsequently high pressure homogenizer by mixed solution homogeneous, processing condition is for keeping 65 DEG C, and pressure is 25MP, homogeneous 3 times; After homogeneous, carry out 85 DEG C of pasteurizes, 15s; Obtain SPE emulsion (liquid cream).
A kind of ice cream, contains above-mentioned SPE emulsion, and it is 5% that SPE emulsion accounts for ice cream quality percentage composition.
Embodiment 14
A kind of SPE emulsion, its preparation method is:
Prepare " SPE phase ": 40kg SPE is placed in to 65 DEG C of water-baths and heats, after it is melted completely, add the sweet ester of the mono-glycerin fatty of 3.5kg, the sweet ester of 2.5kg diglycerol fat, 1kg stearoyl lactate to it, fully stir and make it and dissolve;
Prepare " water ": 30kg glucose syrup, 1.5kg Sodium Caseinate, 0.15kg dipotassium hydrogen phosphate, 0.2kg calgon are joined in 150kg water, and be placed in heating in 65 DEG C of water-baths, it is uniformly dispersed;
Then above-mentioned " SPE phase " is added to " water " in, and shear 10min with high-speed shearing machine, and adopt subsequently high pressure homogenizer by mixed solution homogeneous, processing condition is for keeping 80 DEG C, and pressure is 15MP, homogeneous 3 times; After homogeneous, carry out 75 DEG C of pasteurizes, 20s; Obtain SPE emulsion (liquid cream).
A kind of ice cream, contains above-mentioned SPE emulsion, and it is 2% that SPE emulsion accounts for Ice Cream Quality percentage composition.
A kind of liquid coffee beverage, gets 30g ground coffee, adds 1500g water to reconstitute as liquid coffee, adds subsequently the above-mentioned SPE emulsion of 70g, fully stirs and homogeneous, can obtain liquid coffee beverage.
In the various embodiments described above of the present invention, the sequence number of embodiment is only convenient to describe, and does not represent the quality of embodiment.Description to each embodiment all emphasizes particularly on different fields, and there is no the part of detailed description in certain embodiment, can be referring to the associated description of other embodiment.
In the embodiment such as apparatus and method of the present invention, obviously, each parts or each step reconfigure after can decomposing, combine and/or decomposing.These decomposition and/or reconfigure and should be considered as equivalents of the present invention.Simultaneously, in the above in the description of the specific embodiment of the invention, describe and/or the feature that illustrates can be used in same or similar mode in one or more other embodiment for a kind of embodiment, combined with the feature in other embodiment, or substitute the feature in other embodiment.
Should emphasize, term " comprises/comprises " existence that refers to feature, key element, step or assembly while use herein, but does not get rid of the existence of one or more further feature, key element, step or assembly or add.
Finally it should be noted that: although described above the present invention and advantage thereof in detail, be to be understood that in the case of not exceeding the spirit and scope of the present invention that limited by appended claim and can carry out various changes, alternative and conversion.And scope of the present invention is not limited only to the specific embodiment of the described process of description, equipment, means, method and step.One of ordinary skilled in the art will readily appreciate that from disclosure of the present invention, can use carry out with the essentially identical function of corresponding embodiment described herein or obtain process, equipment, means, method or step result essentially identical with it, that existing and will be developed future according to the present invention.Therefore, appended claim is intended to comprise such process, equipment, means, method or step in their scope.
Claims (13)
1. for a composition for coffee, it is characterized in that, comprise ground coffee and vegetable fat powder, the weight ratio of described ground coffee and vegetable fat powder is 1:1.5-2.5; Described vegetable fat powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, the sweet ester 0.1-5 of single glycerin fatty part, the sweet ester 0.1-5 part of diglycerol fat;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part;
The preparation method of described vegetable fat powder comprises the following steps:
By soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, dry, obtain vegetable fat powder;
The pressure of described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60-80 DEG C, and homogenization cycles is 1-3 time;
And/or, be describedly dried as spraying dryly, described spray-dired charging rate is 400-500mL/h, and described spray-dired EAT is 120-180 DEG C, and described spray-dired leaving air temp is 80-90 DEG C, and described spray-dired pressure is 20-30Mpa.
2. the composition for coffee claimed in claim 1, is characterized in that, the pressure of preparation method's homogeneous of described vegetable fat powder is 20-25MPa, and the temperature of described homogeneous is 65 DEG C; And/or described spray-dired charging rate is 460mL/h, described spray-dired EAT is 160 DEG C, and described spray-dired leaving air temp is 85 DEG C, and described spray-dired pressure is 25Mpa.
3. the composition for coffee according to claim 1, is characterized in that, described vegetable fat powder also comprises essence 0.01-0.5 part;
And/or described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil;
And/or described water is distilled water, the consumption of described distilled water be SPE, vegetable oil, glucose syrup, emulsifying agent, thickener gross weight 2-6 doubly;
And/or described sterilization is pasteurize, carry out asepsis vacuum packing by dried product described also comprising after dry.
4. a food, described food contains SPE powder, it is characterized in that, and described SPE powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, the sweet ester 0.1-5 of single glycerin fatty part, the sweet ester 0.1-5 part of diglycerol fat;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part;
The preparation method of described SPE powder is by soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, thickener mixing, then through homogeneous, sterilization, dry, obtains SPE powder;
The pressure of described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60-80 DEG C, and homogenization cycles is 1-3 time; And/or, be describedly dried as spraying dryly, described spray-dired charging rate is 400-500mL/h, and described spray-dired EAT is 120-180 DEG C, and described spray-dired leaving air temp is 80-90 DEG C, and described spray-dired pressure is 20-30Mpa.
5. a kind of food according to claim 4, is characterized in that, the preparation method of described SPE powder is: the pressure of described homogeneous is 20-25MPa, and the temperature of described homogeneous is 65 DEG C; And/or described spray-dired charging rate is 460mL/h, described spray-dired EAT is 160 DEG C, and described spray-dired leaving air temp is 85 DEG C, and described spray-dired pressure is 25Mpa; And/or described sterilization is pasteurize, after described being dried, also comprising dried product is carried out to asepsis vacuum packing; And/or add essence described dry also comprising before.
6. a kind of food according to claim 4, is characterized in that, described SPE powder also comprises essence 0.01-0.5 part;
And/or described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil;
And/or described water is distilled water, the consumption of described distilled water be SPE, vegetable oil, glucose syrup, emulsifying agent, thickener gross weight 2-6 doubly.
7. a SPE powder, is characterized in that, described SPE powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, the sweet ester 0.1-5 of single glycerin fatty part, the sweet ester 0.1-5 part of diglycerol fat;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part;
The preparation method of described SPE powder is:
Prepare " SPE phase ": SPE is placed in to 65 DEG C of-80 DEG C of water-baths and heats, after it is melted completely, add wherein the sweet ester of single glycerin fatty, the sweet ester of diglycerol fat, stearoyl lactate, fully stir and make it and dissolve;
Prepare " water ": glucose syrup, Sodium Caseinate, dipotassium hydrogen phosphate, calgon are added to the water, and are placed in heating in 65 DEG C of-80 DEG C of water-baths, it is uniformly dispersed;
Then above-mentioned " SPE phase " is added to " water " in, and shear 10-30min with high-speed shearing machine, adopt subsequently high pressure homogenizer by mixed solution homogeneous; Dry, obtain SPE powder;
The pressure of described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60 DEG C-80 DEG C, and homogenization cycles is 1-3 time;
Describedly be dried as spraying dryly, described spray-dired charging rate is 400-500mL/h, and described spray-dired EAT is 120-180 DEG C, and described spray-dired leaving air temp is 80-90 DEG C, and described spray-dired pressure is 20-30Mpa.
8. a kind of SPE powder according to claim 7, is characterized in that, the preparation method of described SPE powder is: the pressure of described homogeneous is 20-25MPa, and the temperature of described homogeneous is 65 DEG C; And/or described spray-dired charging rate is 460mL/h, described spray-dired EAT is 160 DEG C, and described spray-dired leaving air temp is 85 DEG C, and described spray-dired pressure is 25Mpa; And/or, after homogeneous, carry out sterilization; And/or add essence described dry also comprising before.
9. a SPE emulsion, is characterized in that, described SPE emulsion comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, the sweet ester 0.1-5 of single glycerin fatty part, the sweet ester 0.1-5 part of diglycerol fat;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part;
Described SPE emulsion preparation method:
Prepare " SPE phase ": SPE is placed in to 65 DEG C of-80 DEG C of water-baths and heats, after it is melted completely, add wherein the sweet ester of single glycerin fatty, the sweet ester of diglycerol fat, stearoyl lactate, fully stir and make it and dissolve;
Prepare " water ": glucose syrup, Sodium Caseinate, dipotassium hydrogen phosphate, calgon are added to the water, and are placed in heating in 65 DEG C of-80 DEG C of water-baths, it is uniformly dispersed;
Then above-mentioned " SPE phase " is added to " water " in, and shear 10-30min with high-speed shearing machine, adopt subsequently high pressure homogenizer by mixed solution homogeneous; Obtain SPE emulsion.
10. a kind of SPE emulsion according to claim 9, is characterized in that described SPE emulsion also comprises essence 0.01-0.5 part;
And/or described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil;
And/or the pressure of described homogeneous is 15-30MPa, the temperature of described homogeneous is 60 DEG C-80 DEG C, and homogenization cycles is 1-3 time;
And/or, after homogeneous, carry out sterilization.
11. a kind of SPE emulsions according to claim 10, is characterized in that, the pressure of described homogeneous is 20-25MPa, and the temperature of described homogeneous is 65 DEG C;
And/or described sterilization is pasteurize;
And/or, before described homogeneous, also comprise and add essence to carry out seasoning;
And/or, described SPE emulsion is carried out to asepsis vacuum packing.
12. 1 kinds of food, described food contains SPE powder described in claim 7 or 8; Or described food contains the arbitrary described SPE emulsion of claim 9-11.
Described in 13. claims 7 or 8, SPE powder is for the preparation of the purposes of food; Or the arbitrary described SPE emulsion of claim 9-11 is for the preparation of the purposes of food.
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Cited By (3)
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| CN108236020A (en) * | 2016-12-27 | 2018-07-03 | 苏州市佳禾食品工业有限公司 | A kind of vegetable fat powder and preparation method thereof |
| CN110447745A (en) * | 2019-08-19 | 2019-11-15 | 上海鸿鹰贸易有限公司 | A kind of walnut pulp and preparation method thereof for garland coffee |
| CN112616937A (en) * | 2020-12-10 | 2021-04-09 | 肇庆焕发生物科技有限公司 | Instant zero-trans fatty acid non-dairy creamer and preparation method thereof |
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| CN103355464A (en) * | 2013-07-18 | 2013-10-23 | 北京中科邦尼国际科技有限责任公司 | Composition used for coffee, coffee, and preparation method thereof |
| CN103583762A (en) * | 2013-11-14 | 2014-02-19 | 海口力神咖啡饮品有限公司 | Functional coffee |
| CN105166249B (en) * | 2015-09-28 | 2019-01-15 | 四川大学 | A kind of sugar-free coffeemate and preparation method thereof |
| CN111869774A (en) * | 2020-07-03 | 2020-11-03 | 云南肆只猫实业有限公司 | Instant coffee powder and preparation process thereof |
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Application publication date: 20141119 |