CN106106961A - A kind of milk beverage imitating flavour of coffee and preparation method thereof - Google Patents
A kind of milk beverage imitating flavour of coffee and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
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Abstract
The invention belongs to food processing technology field, be specifically related to a kind of milk beverage imitating flavour of coffee and preparation method thereof.The milk beverage imitating flavour of coffee of the present invention is mainly made up of coffee extract solution, stabilizer, thickening agent, sodium citrate, ethyl n-butyrate., ethylmaltol, white sugar and water.The milk beverage imitating flavour of coffee that the present invention provides can effectively solve milk beverage imitating flavour of coffee and be susceptible to fat separation during storing, and forms cheese circle；Oil-water separation, floating sinkage and the phenomenon of protein precipitation occur, improves the exterior quality of milk beverage imitating flavour of coffee；And the milk taste of this milk beverage imitating flavour of coffee and coffee are aromatic strongly fragrant, even structure, in good taste, its scraper ring formed easily disperses after certain number of times vibrates, and can effectively improve the sensory effects of milk beverage imitating flavour of coffee, be a kind of milk beverage imitating flavour of coffee meeting modern's taste.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of milk beverage imitating flavour of coffee and preparation method thereof.
Background technology
Coffee abnormal smells from the patient is aromatic, long times of aftertaste after drink, and containing abundant vitamin B, free fatty, coffee in coffee
The nutritional labelings such as cause, tannin, have antioxidation and protect the heart, bone and muscle strengthening, blood circulation promoting and blood stasis dispelling, prevent lonizing radiation injury and brain-nourishing refreshing
Effect.But, coffee mouthfeel is more bitter, does not meets the taste of Modern human populations.Milk is a kind of comprehensive nutrition, abundant, proportional balancing method
Milk product, milk is added in coffee the nutrient substance being possible not only to increase coffee, the bitterness of coffee can also be reduced simultaneously,
The milk beverage of a kind of equilibrium effective, nutritious of refreshing oneself, is liked by the crowd in all ages and classes stage.
Coffee with milk contains the heterogeneous systems such as water, protein, fat and caffeine, in preservation, sales process, and coffee milk
Beverage is susceptible to fat separation, forms cheese circle；The most easily occur that oil-water separation, floating sinkage have a strong impact on beverage
Exterior quality.Meanwhile, the protein in coffee with milk is also susceptible to precipitation, and the mouthfeel not only affecting coffee with milk has an effect on
Its exterior quality, is unfavorable for the preservation of coffee with milk, seriously hinders market development and the sale of milk beverage imitating flavour of coffee.Therefore, what
As improved the stability of milk beverage imitating flavour of coffee, improve the Important Problems that its organoleptic quality is current domestic and international each business research.
Wang Chunlei has delivered the paper of entitled " milk-coffee drink stability study ", the article discloses permissible
Being effectively improved emulsifying agent and the thickening agent of milk-coffee drink stability, described emulsifying agent is by sodium stearoyl lactate, monoglyceride
With the compound emulsifying agent of sucrose ester 3:4:2 in proportion composition, its HLB value is 8-9, and optimum addition is 1150mg/kg, described increasing
The thick dose of complex thickener being made up of carrageenan and guar gum 2:3 in proportion, its optimum addition is 0.08%, is added with
The milk-coffee drink stating compound emulsifying agent and complex thickener is good at 3 months internal stabilities, can effectively extend coffee
The holding time of milk beverage.
Chinese patent CN1324973C discloses a kind of containing sucrose fatty acid ester with the milk beverage of polyglyceryl fatty acid ester, institute
The emulsion stabilizer stating milk beverage includes the sucrose fatty acid ester of HLB10 or more than HLB10, polyglyceryl fatty acid ester and is less than
The sucrose fatty acid ester of HLB10, wherein the weight ratio of the sucrose fatty acid ester of polyglyceryl fatty acid ester/less than HLB10 is 5/1-
1/5, this emulsion stabilizer adds in the coffee extract solution extracted from the coffee bean that L-value is 15-35 baking degree and can suppress
The floating of milkiness composition, improves the stability of milk beverage imitating flavour of coffee.
But, the emulsion stabilizer such as sucrose fatty acid ester, polyglyceryl fatty acid ester or the monoglyceride that current milk beverage is conventional
Overall emulsifying effectiveness is the best, and the most protected from environmental and produce cheese circle during storing, water oil is layered, protein precipitation
Phenomenon, have a strong impact on mouthfeel and the exterior quality of milk beverage imitating flavour of coffee.
Summary of the invention
In order to solve in prior art, there is fat in milk beverage imitating flavour of coffee during storing and profit is easily separated, and protein is easy
There is the defect of precipitation, it is an object of the invention to provide a kind of milk beverage imitating flavour of coffee and preparation method thereof, to solve drawbacks described above.
The invention provides a kind of milk beverage imitating flavour of coffee, including preparing raw material and parts by weight thereof as follows:
Coffee extract solution 10-20 part, stabilizer 2-5 part, thickening agent 1-3 part, sodium citrate 2-4 part, ethyl n-butyrate. 2-6
Part, ethylmaltol 0.4-0.8 part, white sugar 5-8 part and water 40-60 part.
Further, described milk beverage imitating flavour of coffee includes preparing raw material and parts by weight thereof as follows:
Coffee extract solution 16 parts, stabilizer 4 parts, thickening agent 2 parts, sodium citrate 3 parts, ethyl n-butyrate. 4 parts, ethylmaltol
0.5 part, white sugar 6 parts and 50 parts of water.
Further, the preparation method of described coffee extract solution is:
Taking the coffee bean that L-value is 15-35 baking degree, adding above-mentioned raw materials gross weight 4-6 times water is 100-120 in temperature
DEG C, pressure is extraction 20-30min under conditions of 150-200kpa, when being cooled to 50-80 DEG C, filters, is concentrated into original volume one
Half, to obtain final product.
Further, described stabilizer is by sucrose fatty acid ester, polyglyceryl fatty acid ester and sodium dihydrogen phosphate by weight
2-4:1-3:0.4-0.8 composition.
Further, described stabilizer is by sucrose fatty acid ester, polyglyceryl fatty acid ester and sodium dihydrogen phosphate by weight
3:2:0.6 composition.
Further, described thickening agent is made up of by weight 4-6:1-3:1-2 xanthan gum, carrageenan and aspartic acid.
Further, described thickening agent is made up of by weight 5:2:1.5 xanthan gum, carrageenan and aspartic acid.
It addition, present invention also offers the preparation method of a kind of milk beverage imitating flavour of coffee, it is characterised in that comprise the following steps:
S1 heats water to 80-100 DEG C, adds coffee extract solution, stabilizer, thickening agent and white sugar and stirs,
Mixed liquor I；
The mixed liquor I that step S1 is obtained by S2 is cooled to 25-35 DEG C, adds sodium citrate and stirs, and sterilizing obtains mixing
Liquid II；
Ethyl n-butyrate. and ethylmaltol are added mixed liquor I I that step S2 obtains, homogenizing, fill, sterilizing by S3, to obtain final product.
Further, the sterilizing in described step S2 and step S3 is pasteurization.
No. CAS of the sucrose fatty acid ester that the present invention provides is 37318-31-3, and No. CAS of polyglyceryl fatty acid ester is
67784-82-1。
Emulsifying agent and thickening agent that the present invention provides mutually have worked in coordination with the stability improving milk beverage imitating flavour of coffee, can be effective
Solve milk beverage imitating flavour of coffee during storing, be susceptible to fat separation, form cheese circle；Oil-water separation occurs, floats now
As the phenomenon with protein precipitation, improve the exterior quality of milk beverage imitating flavour of coffee.
Finding through test, the stability R value of the milk beverage imitating flavour of coffee that embodiment of the present invention 1-3 prepares is more than 92%, top
Portion's floating layer and the beds of precipitation are respectively less than 1mm, and particle diameter (D0.5) is less than 0.146 μm, illustrate that the present invention provides by sucrose fatty acid ester,
Polyglyceryl fatty acid ester and sodium dihydrogen phosphate press the compound emulsifying agent of certain weight ratio composition and by xanthan gum, carrageenan and Radix Asparagi
Propylhomoserin is pressed the complex thickener of certain weight ratio composition and has been interacted the effect of stability of enhancing milk beverage imitating flavour of coffee.
Further, finding through test, milk taste and the coffee of the milk beverage imitating flavour of coffee that the present invention provides are aromatic strongly fragrant, and structure is equal
Even, in good taste, its scraper ring formed easily disperses after certain number of times vibrates, and can effectively improve the sense organ of milk beverage imitating flavour of coffee
Effect, is a kind of milk beverage imitating flavour of coffee meeting modern's taste.
Compared with prior art, the milk beverage imitating flavour of coffee that the present invention provides has the advantage that
(1) present invention provide milk beverage imitating flavour of coffee can effectively solve milk beverage imitating flavour of coffee store during be susceptible to
Fat separates, and forms cheese circle；Oil-water separation, floating sinkage and the phenomenon of protein precipitation occur, improves coffee milk drink
The exterior quality of material；
(2) milk taste and the coffee of the milk beverage imitating flavour of coffee that the present invention provides are aromatic strongly fragrant, and even structure is in good taste, and its shape
The scraper ring become easily disperses after certain number of times vibrates, and can effectively improve the sensory effects of milk beverage imitating flavour of coffee, is a kind of symbol
Close the milk beverage imitating flavour of coffee of modern's taste.
Detailed description of the invention:
Below by way of the description of detailed description of the invention, the invention will be further described, but this is not the limit to the present invention
System, those skilled in the art are according to the basic thought of the present invention, and various modifications may be made or improves, but without departing from this
The basic thought of invention, the most within the scope of the present invention.
Embodiment 1, a kind of milk beverage imitating flavour of coffee
Described milk beverage imitating flavour of coffee is by preparing raw material as follows and parts by weight form:
Coffee extract solution 10 parts, stabilizer 2 parts, thickening agent 1 part, sodium citrate 2 parts, ethyl n-butyrate. 2 parts, ethylmaltol
0.4 part, white sugar 5 parts and 40 parts of water；Described stabilizer is pressed by sucrose fatty acid ester, polyglyceryl fatty acid ester and sodium dihydrogen phosphate
Weight ratio 2:3:0.8 forms；Described thickening agent is made up of by weight 4:3:2 xanthan gum, carrageenan and aspartic acid.Preparation side
Method:
S1 heats water to 80 DEG C, adds coffee extract solution, stabilizer, thickening agent and white sugar and stirs, obtains mixing
Liquid I；
The mixed liquor I that step S1 is obtained by S2 is cooled to 25 DEG C, adds sodium citrate and stirs, and pasteurization obtains mixed
Close liquid II；
Mixed liquor I I that ethyl n-butyrate. and ethylmaltol addition step S2 are obtained by S3, homogenizing, fill, pasteurization,
Obtain.
Embodiment 2, a kind of milk beverage imitating flavour of coffee
Described milk beverage imitating flavour of coffee is by preparing raw material as follows and parts by weight form:
Coffee extract solution 16 parts, stabilizer 4 parts, thickening agent 2 parts, sodium citrate 3 parts, ethyl n-butyrate. 4 parts, ethylmaltol
0.5 part, white sugar 6 parts and 50 parts of water；Described stabilizer is pressed by sucrose fatty acid ester, polyglyceryl fatty acid ester and sodium dihydrogen phosphate
Weight ratio 3:2:0.6 forms；Described thickening agent is made up of by weight 5:2:1.5 xanthan gum, carrageenan and aspartic acid.
Preparation method:
S1 heats water to 90 DEG C, adds coffee extract solution, stabilizer, thickening agent and white sugar and stirs, obtains mixing
Liquid I；
The mixed liquor I that step S1 is obtained by S2 is cooled to 30 DEG C, adds sodium citrate and stirs, and pasteurization obtains mixed
Close liquid II；
Mixed liquor I I that ethyl n-butyrate. and ethylmaltol addition step S2 are obtained by S3, homogenizing, fill, pasteurization,
Obtain.
Embodiment 3, a kind of milk beverage imitating flavour of coffee
Described milk beverage imitating flavour of coffee is by preparing raw material as follows and parts by weight form:
Coffee extract solution 20 parts, stabilizer 5 parts, thickening agent 3 parts, sodium citrate 4 parts, ethyl n-butyrate. 6 parts, ethylmaltol
0.8 part, white sugar 8 parts and 60 parts of water；Described stabilizer is pressed by sucrose fatty acid ester, polyglyceryl fatty acid ester and sodium dihydrogen phosphate
Weight ratio 4:1:0.4 forms；Described thickening agent is made up of by weight 6:1:1 xanthan gum, carrageenan and aspartic acid.Preparation side
Method:
S1 heats water to 100 DEG C, adds coffee extract solution, stabilizer, thickening agent and white sugar and stirs, obtains mixing
Liquid I；
The mixed liquor I that step S1 is obtained by S2 is cooled to 35 DEG C, adds sodium citrate and stirs, and pasteurization obtains mixed
Close liquid II；
Mixed liquor I I that ethyl n-butyrate. and ethylmaltol addition step S2 are obtained by S3, homogenizing, fill, pasteurization,
Obtain.
Comparative example 1, a kind of milk beverage imitating flavour of coffee
Described milk beverage imitating flavour of coffee is by preparing raw material as follows and parts by weight form:
Coffee extract solution 16 parts, stabilizer 4 parts, thickening agent 2 parts, sodium citrate 3 parts, ethyl n-butyrate. 4 parts, ethylmaltol
0.5 part, white sugar 6 parts and 50 parts of water；Described stabilizer is by sucrose fatty acid ester and polyglyceryl fatty acid ester 1:1 group by weight
Become；Described thickening agent is made up of by weight 5:2:1.5 xanthan gum, carrageenan and aspartic acid.
Preparation method is similar to Example 2.
The difference of embodiment 2 is, described stabilizer is by sucrose fatty acid ester and polyglyceryl fatty acid ester by weight
Form than 1:1.
Comparative example 2, a kind of milk beverage imitating flavour of coffee
Described milk beverage imitating flavour of coffee is by preparing raw material as follows and parts by weight form:
Coffee extract solution 16 parts, stabilizer 4 parts, thickening agent 2 parts, sodium citrate 3 parts, ethyl n-butyrate. 4 parts, ethylmaltol
0.5 part, white sugar 6 parts and 50 parts of water；Described stabilizer is pressed by sucrose fatty acid ester, polyglyceryl fatty acid ester and sodium dihydrogen phosphate
Weight ratio 1:1:1 forms；Described thickening agent is made up of by weight 5:2:1.5 xanthan gum, carrageenan and aspartic acid.
Preparation method is similar to Example 2.
The difference of embodiment 2 is, described stabilizer is by sucrose fatty acid ester, polyglyceryl fatty acid ester and di(2-ethylhexyl)phosphate
Hydrogen sodium forms by weight 1:1:1.
Comparative example 3, a kind of milk beverage imitating flavour of coffee
Described milk beverage imitating flavour of coffee is by preparing raw material as follows and parts by weight form:
Coffee extract solution 16 parts, stabilizer 4 parts, thickening agent 2 parts, sodium citrate 3 parts, ethyl n-butyrate. 4 parts, ethylmaltol
0.5 part, white sugar 6 parts and 50 parts of water；Described stabilizer is pressed by sucrose fatty acid ester, polyglyceryl fatty acid ester and sodium dihydrogen phosphate
Weight ratio 3:2:0.6 forms；Described thickening agent is made up of by weight 1:1 xanthan gum and carrageenan.
Preparation method is similar to Example 2.
The difference of embodiment 2 is, described thickening agent is made up of by weight 1:1 xanthan gum and carrageenan.
Comparative example 4, a kind of milk beverage imitating flavour of coffee
Described milk beverage imitating flavour of coffee is by preparing raw material as follows and parts by weight form:
Coffee extract solution 16 parts, stabilizer 4 parts, thickening agent 2 parts, sodium citrate 3 parts, ethyl n-butyrate. 4 parts, ethylmaltol
0.5 part, white sugar 6 parts and 50 parts of water；Described stabilizer is pressed by sucrose fatty acid ester, polyglyceryl fatty acid ester and sodium dihydrogen phosphate
Weight ratio 3:2:0.6 forms；Described thickening agent is made up of by weight 1:1:1 xanthan gum, carrageenan and aspartic acid.
Preparation method is similar to Example 2.
The difference of embodiment 2 is, described thickening agent is by xanthan gum, carrageenan and aspartic acid 1:1:1 group by weight
Become.
Comparative example 5, a kind of milk beverage imitating flavour of coffee
Described milk beverage imitating flavour of coffee is by preparing raw material as follows and parts by weight form:
Coffee extract solution 16 parts, stabilizer 6 parts, sodium citrate 3 parts, ethyl n-butyrate. 4 parts, ethylmaltol 0.5 part, white sand
Sugar 6 parts and 50 parts of water；Described stabilizer is by sucrose fatty acid ester, polyglyceryl fatty acid ester and sodium dihydrogen phosphate 3:2 by weight:
0.6 composition.
Preparation method is similar to Example 2.
The difference of embodiment 2 is, does not add thickening agent, adds the parts by weight of emulsifying agent.
Test example one, the stability test of milk beverage imitating flavour of coffee
1, test material: embodiment 1, embodiment 2, embodiment 3, comparative example 1, comparative example 2, comparative example 3, comparative example 4 and
The milk beverage imitating flavour of coffee of comparative example 5 preparation.
2, test method:
2.1, the mensuration of R value: use the assay method of centrifugal absorbance, by embodiment 1, embodiment 2, embodiment 3, contrast
The milk beverage imitating flavour of coffee of example 1, comparative example 2, comparative example 3, comparative example 4 and comparative example 5 preparation dilutes 100 times, measures with spectrophotometric
Random sample product absorbance A under 540nm wavelength, then by sample centrifugal 10min in the centrifuge of 3000r/min, identical
Under the conditions of measure its absorbance B, calculate the coefficient of stability R (R is less than or equal to 1) of sample, wherein R=B/A, R value is the biggest, explanation
The emulsifiability of emulsifying agent is the best；
2.2, lamination observe: observe embodiment 1, embodiment 2, embodiment 3, comparative example 1, comparative example 2, comparative example 3,
The fat floating of the milk beverage imitating flavour of coffee of comparative example 4 and comparative example 5 preparation and bulky grain sinking situation, by measuring upper floating layer and sinking
The thickness of shallow lake layer, passes judgment on the integrality of sample；
2.3, Particle Size Determination Method: use Britain's Malvern particle diameter distribution instrument at normal temperatures to embodiment 1, embodiment 2, reality
The particle diameter of the milk beverage imitating flavour of coffee system executing example 3, comparative example 1, comparative example 2, comparative example 3, comparative example 4 and comparative example 5 preparation is carried out
Measure.
3, result of the test
Result of the test is as shown in table 1.
The stability test of table 1 milk beverage imitating flavour of coffee
As shown in Table 1, the stability R value of the milk beverage imitating flavour of coffee that embodiment of the present invention 1-3 prepares is more than 92%, top
Floating layer and the beds of precipitation are respectively less than 1mm, and particle diameter (D0.5) is less than 0.146 μm, the milk beverage imitating flavour of coffee that wherein embodiment 2 prepares
Stability R value is 95%, top floating layer and beds of precipitation 0.5mm, and particle diameter (D0.5) is 0.134 μm, is most preferred embodiment.And contrast
R value, lamination and the particle diameter of the milk beverage imitating flavour of coffee that example 1-5 prepares is few greatly all to be prepared than embodiment of the present invention 1-3
The difference of milk beverage imitating flavour of coffee, illustrate that what the present invention provided is pressed by sucrose fatty acid ester, polyglyceryl fatty acid ester and sodium dihydrogen phosphate
Certain weight ratio composition compound emulsifying agent and the composite thickening being made up of by certain weight ratio xanthan gum, carrageenan and aspartic acid
Agent has interacted and has strengthened the effect of stability of milk beverage imitating flavour of coffee.
Test example two, the sensory evaluation test of milk beverage imitating flavour of coffee
1, test material: embodiment 1, embodiment 2, embodiment 3, comparative example 1, comparative example 2, comparative example 3, comparative example 4 and
The milk beverage imitating flavour of coffee of comparative example 5 preparation.
2, test method:
2.1, sensory evaluation method: Example 1, embodiment 2, embodiment 3, comparative example 1, comparative example 2, comparative example 3, right
The milk beverage imitating flavour of coffee of ratio 4 and comparative example 5 preparation carries out milk taste, coffee perfume, structural state, mouthfeel, the evaluation of associative perception, respectively comments
The mark determining project is that 0-5 divides, 10 evaluation personnel with abundant sensory evaluation experience evaluate.
2.2, scraper ring dispersibility evaluation methodology: by embodiment 1, embodiment 2, embodiment 3, comparative example 1, comparative example 2, contrast
The milk beverage imitating flavour of coffee of example 3, comparative example 4 and comparative example 5 preparation is loaded in bottle, observes its scraper ring dispersibility, treats on bottle
When side produces scraper ring:
A is when scraper ring disperses after certain number of times vibrates；
B be when scraper ring certain number of times vibration rear section dispersion or 2-3 time reverse after dispersion；
C is that scraper ring is attached on inwall, is difficult to dispersion；
D is that caking swims on liquid level and is dispersed on inwall.
3, result of the test:
Result of the test is as shown in table 2.
The sensory evaluation test of table 2 milk beverage imitating flavour of coffee
As shown in Table 2, milk beverage imitating flavour of coffee aromatic strongly fragrant at milk taste and coffee that the present invention provides, even structure, in good taste,
And its scraper ring formed easily disperses after certain number of times vibrates, and can effectively improve the exterior quality of milk beverage imitating flavour of coffee,
It it is a kind of milk beverage imitating flavour of coffee meeting modern's taste.
Claims (9)
1. a milk beverage imitating flavour of coffee, it is characterised in that include preparing raw material and parts by weight thereof as follows:
Coffee extract solution 10-20 part, stabilizer 2-5 part, thickening agent 1-3 part, sodium citrate 2-4 part, ethyl n-butyrate. 2-6 part, second
Base maltol 0.4-0.8 part, white sugar 5-8 part and water 40-60 part.
2. milk beverage imitating flavour of coffee as claimed in claim 1, it is characterised in that include preparing raw material and parts by weight thereof as follows:
Coffee extract solution 16 parts, stabilizer 4 parts, thickening agent 2 parts, sodium citrate 3 parts, ethyl n-butyrate. 4 parts, ethylmaltol 0.5
Part, white sugar 6 parts and 50 parts of water.
3. milk beverage imitating flavour of coffee as claimed in claim 1 or 2, it is characterised in that the preparation method of described coffee extract solution is:
Take the coffee bean that L-value is 15-35 baking degree, add above-mentioned raw materials gross weight 4-6 times water and be 100-120 DEG C in temperature, pressure
Power is extraction 20-30min under conditions of 150-200kpa, when being cooled to 50-80 DEG C, filters, is concentrated into original volume half, i.e.
?.
4. milk beverage imitating flavour of coffee as claimed in claim 1 or 2, it is characterised in that described stabilizer is by sucrose fatty acid ester, poly-sweet
Oil and fat acid esters and sodium dihydrogen phosphate form by weight 2-4:1-3:0.4-0.8.
5. milk beverage imitating flavour of coffee as claimed in claim 4, it is characterised in that described stabilizer is by sucrose fatty acid ester, polyglycereol
Fatty acid ester and sodium dihydrogen phosphate form by weight 3:2:0.6.
6. milk beverage imitating flavour of coffee as claimed in claim 1 or 2, it is characterised in that described thickening agent is by xanthan gum, carrageenan and sky
Winter propylhomoserin forms by weight 4-6:1-3:1-2.
7. milk beverage imitating flavour of coffee as claimed in claim 6, it is characterised in that described thickening agent is by xanthan gum, carrageenan and Radix Asparagi
Propylhomoserin forms by weight 5:2:1.5.
8. the preparation method of the milk beverage imitating flavour of coffee as described in claim 1-7 is arbitrary, it is characterised in that include following step
Rapid:
S1 heats water to 80-100 DEG C, adds coffee extract solution, stabilizer, thickening agent and white sugar and stirs, obtains mixing
Liquid I；
The mixed liquor I that step S1 is obtained by S2 is cooled to 25-35 DEG C, adds sodium citrate and stirs, and sterilizing obtains mixed liquor
II；
Ethyl n-butyrate. and ethylmaltol are added mixed liquor I I that step S2 obtains, homogenizing, fill, sterilizing by S3, to obtain final product.
9. the preparation method of milk beverage imitating flavour of coffee as claimed in claim 8, it is characterised in that in described step S2 and step S3
Sterilizing is pasteurization.
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| CN108713621B (en) * | 2018-05-30 | 2022-02-01 | 海口海味榔生物科技专业合作社 | Moringa coffee milk and preparation method thereof |
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Application publication date: 20161116 |