CN106135601A - Healthy coffee beverage and preparation method thereof - Google Patents
Healthy coffee beverage and preparation method thereof Download PDFInfo
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- CN106135601A CN106135601A CN201510173131.4A CN201510173131A CN106135601A CN 106135601 A CN106135601 A CN 106135601A CN 201510173131 A CN201510173131 A CN 201510173131A CN 106135601 A CN106135601 A CN 106135601A
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Abstract
The invention discloses a kind of healthy coffee beverage and preparation method thereof, this coffee beverage is made according to the raw material of following weight percentage: coffee raw material 1%～12%, soyabean milk raw material 8%～25%, coconut palm slurry 1%～5%, white sugar 4%～8%, emulsifying agent 0.06%～0.2%, stabilizer 0.006%～0.025%, acidity regulator 0.04%～0.1%, edible essence 0.06%～0.2% and the RO water of surplus；It is different from the coffee beverage products as primary raw material with coffee raw material and milk material in the market, the present invention selects with coffee raw material and soyabean milk raw material as primary raw material, the coffee beverage obtained by the present invention is made not only to have higher protein content and fat content, and without lactose and cholesterol, the crowd being extremely suitable for lactose intolerance and too high cholesterol eats；The another present invention also with the addition of coconut palm slurry in composition of raw materials, and the addition of coconut palm slurry can overcome the defect of " the mouthfeel exquisiteness puckery, the most smooth " that soyabean milk brought, thus is greatly improved the mouthfeel of coffee beverage finished product of the present invention.
Description
Technical field
The present invention relates to coffee beverage and preparation method thereof technical field, specifically provide one
Plant healthy coffee beverage and preparation method thereof.
Background technology
Coffee milk, i.e. adds substantial amounts of milk in coffee, is the most in fashion
One of coffee drink method.But owing to containing more lactose in milk, lactose is at human body
In can not directly absorb, need could be absorbed under the decomposition of Lactose enzyme；But
Lacking the crowd of galantase after taking in lactose, the most digested lactose will be straight
Tap into into large intestine, thus intestinal peristalsis can be stimulated to accelerate, cause the disease such as borborygmus, diarrhoea
Shape (referred to as lactose intolerance).
According to China investigate, in Han nationality adults the incidence rate of lactose intolerance be 75%～
95%, ethnic groups also has 76%～95.5%.Yang Yuexin et al. in Beijing, Shanghai,
Stochastic sampling in Guangzhou and Harbin four metropolitan 3～13 years old child, in having investigated
State child LD (lactase deficiency) and the incidence rate of LI (lactose intolerance).Result
Show: 3～5 years old, 7～8 years old and 11～13 years old group child in, the incidence rate of LD
Being respectively 38.5%, 87.6% and 87.8%, the incidence rate of LI is respectively 12.2%, 32.2%
With 29.0%, this study demonstrate the year that child's lactase activity of China 87% declines
Age is 7～8 years old.
Cholesterol is a kind of lipid, is that everyone is indispensable, especially at cell membrane
Composition and hormone synthesis in play an important role.Hypercholesterolia can accumulate in blood vessel
On wall, causing sclerosis of blood vessels and narrowing, human organ will be because of cannot be from blood
Draw enough oxygen and nutriment and downright bad.The common disease caused because of hypercholesterolia
Example has apoplexy and coronary thrombosis.
Therefore, how to produce one both free from lactose, cholesterol level, mouthfeel is good again
Coffee beverage, is the problem needing solution in the market badly.
Summary of the invention
In order to overcome drawbacks described above, the invention provides a kind of healthy coffee beverage and
Manufacture method, this manufacture method is simple, operation safety, and prepares through this manufacture method
Coffee beverage not only there is fabulous mouthfeel, stable quality, and nutritive value
High and without lactose and cholesterol.
The present invention is to solve that its technical problem be the technical scheme is that a kind of strong
Health coffee beverage, this coffee beverage makes according to the raw material of following weight percentage:
Coffee raw material 1%～12%, soyabean milk raw material 8%～25%, coconut palm slurry 1%～5%, white sugar
4%～8%, emulsifying agent 0.06%～0.2%, stabilizer 0.006%～0.025%, acidity
Regulator 0.04%～0.1%, edible essence 0.06%～0.2% and the RO of surplus
Water.
As a further improvement on the present invention, described coffee raw material is selected as instant coffee
At least one in powder, liquid coffee concentrate；
Described soyabean milk raw material is selected as at least one in Semen Glycines powder, fermented bean drink, described fermented bean drink
In soluble solid content not less than 8%.
As a further improvement on the present invention, described emulsifying agent is selected as single, diglycerol
At least one in fatty acid ester, sodium stearoyl lactate, sucrose fatty acid ester；
Described stabilizer is selected as at least one in guar gum, carrageenan；
Described acidity regulator is selected as at least one in sodium bicarbonate, potassium carbonate.
As a further improvement on the present invention, described emulsifying agent is by list, diglycerine fatty
Acid esters, sodium stearoyl lactate and sucrose fatty acid ester according to weight ratio 2:1:1 compounding and
Become；
Described stabilizer is selected as carrageenan；Described acidity regulator is selected as little Su
Beat.
Present invention also offers the manufacture method of a kind of healthy coffee beverage, including following
Making step:
Step 1): weigh coffee raw material and acidity regulator in proportion, coffee is former
Material and acidity regulator are put in the appropriate RO water of 25～50 DEG C successively, stir molten
Solve uniformly, obtain coffee liquid；Described coffee liquid is filtered, standby；
Step 2): weigh soyabean milk raw material and the coconut palm slurry of formula ratio, and put into successively
Above-mentioned steps 1) in coffee liquid in, stir, filter, standby；
Step 3): weigh white sugar, emulsifying agent, stabilizer and edible perfume in proportion
Essence, and put in the appropriate RO water of 60～70 DEG C successively, stirring and dissolving is uniform,
Prepare sol solution；Described sol solution is filtered, standby；
Step 4): by above-mentioned steps 2) and step 3) each solution of making mixes
Close, and with appropriate RO water constant volume, stir, filter, obtain this health coffee
Beverage；
Step 5): by above-mentioned steps 4) prepare this health coffee beverage carry out homogenizing
Process, then this health coffee beverage after homogenizing is carried out pasteurize process, sterilization
After be cooled to room temperature, fill is put in storage.
As a further improvement on the present invention, described step 1) described in coffee liquid
Concrete compound method is: first put into according to material-water ratio 1:3～15 by coffee raw material
In the appropriate RO water of 25～50 DEG C, stir more than 5min；Throw in above-mentioned solution again
Entering acidity regulator, stirring and dissolving is uniform, obtains the coffee that pH value is 6.5～7.2
Liquid.
As a further improvement on the present invention, described step 5) in homogenizing treatment conditions
For: low pressure 50Bar, high pressure 250～300Ba, homogenizing temperature is 65～75 DEG C；
Described pasteurize treatment conditions are: sterilization temperature is 133～142 DEG C, kills
The bacterium time is 5～60s.
As a further improvement on the present invention, the physicochemical requirements control of this health coffee beverage
Make: fat content >=1.5%, protein content >=1.5%, content of caffeine >=
400mg/kg, lactose and cholesterol level are zero.
The invention has the beneficial effects as follows: be different from the market with coffee raw material and milk
Raw material is the coffee beverage products of primary raw material, and the present invention selects with coffee raw material and bean
Dairy milk starting material is primary raw material, and by coffee raw material and soyabean milk raw material are optimized group
Close, so that the coffee beverage obtained by the present invention not only has higher protein and contains
Amount and fat content, and without lactose and cholesterol, it is extremely suitable for lactose intolerance
The crowd of disease and too high cholesterol eats；Additionally, the present invention also adds in composition of raw materials
Added coconut palm slurry, the addition of coconut palm slurry can overcome that soyabean milk brought " mouthfeel is puckery, not well
Sliding exquisiteness " defect, thus be greatly improved the mouthfeel of coffee beverage finished product of the present invention；
In a word, the present invention is by by coffee raw material, soyabean milk raw material, coconut palm slurry, multiple additives
Etc. being optimized combination, make the coffee beverage finished product prepared have fabulous mouthfeel,
Stable quality, be of high nutritive value while also without lactose and cholesterol, suitable people
Group is wide.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details, but this
Invention is not limited to these embodiments.
One, the manufacture method of the present invention is used to prepare this health coffee beverage
Embodiment 1～5 all in accordance with the percentage by weight shared by the raw material described in table 1,
According to following steps 1)～step 5) prepare this health coffee beverage:
Step 1): weigh coffee raw material and acidity regulator in proportion, first by coffee
Raw material according to material-water ratio 1:3～15 (material-water ratio is preferably 1:10) put into 25～
In the appropriate RO water of 50 DEG C, stir more than 5min；Acid is put into again in above-mentioned solution
Degree regulator, stirring and dissolving is uniform, obtains the coffee liquid that pH value is 6.5～7.2；
Described coffee liquid is filtered, standby；
Step 2): weigh soyabean milk raw material and the coconut palm slurry of formula ratio, and put into successively
Above-mentioned steps 1) in coffee liquid in, stir, filter, standby；
Step 3): weigh white sugar, emulsifying agent, stabilizer and edible perfume in proportion
Essence, and put in the appropriate RO water of 60～70 DEG C successively, stirring and dissolving is uniform,
Prepare sol solution；Described sol solution is filtered, standby；
Step 4): by above-mentioned steps 2) and step 3) each solution of making mixes
Close, and with appropriate RO water constant volume, stir, filter, obtain this health coffee
Beverage；
Step 5): by above-mentioned steps 4) prepare this health coffee beverage carry out homogenizing
Processing, homogenizing treatment conditions are: low pressure 50Bar, high pressure 250～300Ba, homogenizing
Temperature is 65～75 DEG C；Again this health coffee beverage after homogenizing is carried out Pasteur to kill
Bacterium processes, and pasteurize treatment conditions are: sterilization temperature is 133～142 DEG C, kills
The bacterium time is 5～60s；Room temperature (25～30 DEG C), fill it is cooled to after pasteurize
Warehouse-in.
Additionally, in embodiment 1～5, it is preferred that described coffee raw material is selected and is
At least one in instant coffee powder, liquid coffee concentrate；Described soyabean milk raw material is selected
Soluble solid content at least one in Semen Glycines powder, fermented bean drink, and described fermented bean drink
Not less than 20%；Described emulsifying agent is by list, diglycerine fatty acid ester, stearoyl lactylates
Sodium and sucrose fatty acid ester form according to weight ratio 2:1:1 is compounding；Described stabilizer selects
With for carrageenan；Described acidity regulator is selected as sodium bicarbonate.
Table 1: unit: weight percentage (%)
Note: instant coffee powder is for carrying out high temperature (＞ 100 DEG C) high pressure (＞ 16bar) after being bakeed by coffee bean, grinding
Extract, then after being concentrated by extracting solution, spray drying is prepared；Liquid coffee concentrate be by coffee bean bakee,
Carry out after grinding high temperature (＞ 95 DEG C) high pressure (＞ 8bar) extract after, then extracting solution is carried out concentrate preparation and
?.
Three, product sensory evaluation and Physico-chemical tests
1. the Physico-chemical tests of coffee beverage finished product
Respectively the healthy coffee beverage obtained by the embodiment of the present invention 1～5 is managed
Change detection, include content of caffeine, protein content, fat content, lactose contain
Amount, the detection of cholesterol level.Testing result is as shown in table 2:
The rationality testing result of the healthy coffee beverage obtained by table 2 present invention
Understand as shown in Table 2: content of caffeine in the coffee beverage obtained by the present invention
>=400mg/kg, has given play to coffee distinctive aromatic completely；Protein content >=1.5%,
Fat content >=1.5%, has fabulous nutritive value, meets country and industry standard
Physicochemical requirements to coffee beverage.Particular, it is important that be different from the market with
Coffee raw material and milk material are the coffee beverage products of primary raw material, obtained by the present invention
Coffee beverage in also without lactose and cholesterol, therefore, the coffee obtained by the present invention
Coffee beverage product not only can be suitable for general population and eat, and also can be suitable for suffering from lactose
The crowd being weak to disease and too high cholesterol eats, and well expands consumer demographics.
2. the sensory evaluation of coffee beverage finished product
Respectively the healthy coffee beverage obtained by the embodiment of the present invention 1～5 is felt
Official judges, and evaluation result is as follows: table 3 is the sensory evaluation standard (bag of coffee beverage
Include product odour and mouthfeel)；The table 4 health obtained by the embodiment of the present invention 1～5
The preference degree evaluation result of coffee beverage.
The sensory evaluation standard of table 3 coffee beverage
The hobby evaluation result of the healthy coffee beverage obtained by table 4 embodiment of the present invention 1～5
Understand in conjunction with table 3 and table 4: the coffee beverage obtained by the present invention is at abnormal smells from the patient and mouth
Sense aspect has the preference degree scoring of excellence, and the quality of this coffee beverage products is steady
Fixed, there is the longer shelf-life.
Why coffee beverage obtained by the present invention has is of high nutritive value, suitable people
The advantages such as group is wide, good, the long shelf-life of mouthfeel abnormal smells from the patient, have benefited from it to composition of raw materials
Optimal improvements, is mainly manifested in: 1) be different from the market with coffee raw material and
Milk material is the coffee beverage products of primary raw material, the present invention select with coffee raw material and
Soyabean milk raw material is primary raw material, and by coffee raw material and soyabean milk raw material are optimized
Combination, so that the coffee beverage obtained by the present invention not only has higher protein
Content and fat content, but also without lactose and cholesterol, be very suitable for suffering from
The crowd having lactose intolerance and too high cholesterol eats；Therefore, compared to current
Commercially available coffee milk beverage, the more nutrition of the coffee beverage obtained by the present invention, strong
Health, suitable population is wide.2) in addition to coffee raw material and soyabean milk raw material, the present invention also exists
With the addition of coconut palm slurry in composition of raw materials, the addition of coconut palm slurry can overcome soyabean milk to be brought
The defect of " mouthfeel exquisiteness puckery, the most smooth ", thus it is greatly improved coffee of the present invention
The mouthfeel of beverage product.3) present invention is by using by list, diglycerine fatty acid ester,
Emulsifying agent that sodium stearoyl lactate and sucrose fatty acid ester compound and sodium bicarbonate
And carrageenan, it is possible to make the present invention form a rational stable emulsifying system, be beneficial to
The stay in grade of coffee beverage finished product of the present invention, has the longer shelf-life.
In sum, the present invention by by coffee raw material, soyabean milk raw material, coconut palm starch, many
Kind of additive etc. is optimized combination, make the coffee beverage finished product prepared have fabulous
Mouthfeel, stable quality, be of high nutritive value while also without lactose and cholesterol,
Very it is suitable for the crowd suffering from lactose intolerance and too high cholesterol.
Claims (8)
1. a healthy coffee beverage, it is characterised in that: this coffee beverage according under
The raw material of row weight percentage is made: coffee raw material 1%～12%, soyabean milk raw material
8%～25%, coconut palm slurry 1%～5%, white sugar 4%～8%, emulsifying agent 0.06%～0.2%,
Stabilizer 0.006%～0.025%, acidity regulator 0.04%～0.1%, edible essence
0.06%～0.2% and the RO water of surplus.
Healthy coffee beverage the most according to claim 1, it is characterised in that:
Described coffee raw material is selected as at least one in instant coffee powder, liquid coffee concentrate；
Described soyabean milk raw material is selected as at least one in Semen Glycines powder, fermented bean drink, described fermented bean drink
In soluble solid content not less than 8%.
Healthy coffee beverage the most according to claim 1, it is characterised in that:
Described emulsifying agent is selected as single, diglycerine fatty acid ester, sodium stearoyl lactate, sucrose
At least one in fatty acid ester；
Described stabilizer is selected as at least one in guar gum, carrageenan；
Described acidity regulator is selected as at least one in sodium bicarbonate, potassium carbonate.
Healthy coffee beverage the most according to claim 3, it is characterised in that:
Described emulsifying agent is by list, diglycerine fatty acid ester, sodium stearoyl lactate and sucrose fat
Acid esters forms according to weight ratio 2:1:1 is compounding；
Described stabilizer is selected as carrageenan；Described acidity regulator is selected as little Su
Beat.
5. the healthy coffee beverage as according to any one of claim 1-4
Manufacture method, it is characterised in that: comprise the following steps that:
Step 1): weigh coffee raw material and acidity regulator in proportion, coffee is former
Material and acidity regulator are put in the appropriate RO water of 25～50 DEG C successively, stir molten
Solve uniformly, obtain coffee liquid；Described coffee liquid is filtered, standby；
Step 2): weigh soyabean milk raw material and the coconut palm slurry of formula ratio, and put into successively
Above-mentioned steps 1) in coffee liquid in, stir, filter, standby；
Step 3): weigh white sugar, emulsifying agent, stabilizer and edible perfume in proportion
Essence, and put in the appropriate RO water of 60～70 DEG C successively, stirring and dissolving is uniform,
Prepare sol solution；Described sol solution is filtered, standby；
Step 4): by above-mentioned steps 2) and step 3) each solution of making mixes
Close, and with appropriate RO water constant volume, stir, filter, obtain this health coffee
Beverage；
Step 5): by above-mentioned steps 4) prepare this health coffee beverage carry out homogenizing
Process, then this health coffee beverage after homogenizing is carried out pasteurize process, sterilization
After be cooled to room temperature, fill is put in storage.
The manufacture method of healthy coffee beverage the most according to claim 5, its
Be characterised by: described step 1) described in the concrete compound method of coffee liquid be: first
Coffee raw material is put into according to material-water ratio 1:3～15 the appropriate RO water of 25～50 DEG C
In, stir more than 5min；Acidity regulator, stirring is put into again in above-mentioned solution
It is uniformly dissolved, obtains the coffee liquid that pH value is 6.5～7.2.
The manufacture method of healthy coffee beverage the most according to claim 5, its
Be characterised by: described step 5) in homogenizing treatment conditions be: low pressure 50Bar, high
Pressure 250～300Ba, homogenizing temperature is 65～75 DEG C；
Described pasteurize treatment conditions are: sterilization temperature is 133～142 DEG C, kills
The bacterium time is 5～60s.
The manufacture method of healthy coffee beverage the most according to claim 5, its
It is characterised by: the physicochemical requirements of this health coffee beverage controls: fat content >=
1.5%, protein content >=1.5%, content of caffeine >=400mg/kg, lactose and gallbladder
Sterin content is zero.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510173131.4A CN106135601A (en) | 2015-04-13 | 2015-04-13 | Healthy coffee beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510173131.4A CN106135601A (en) | 2015-04-13 | 2015-04-13 | Healthy coffee beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106135601A true CN106135601A (en) | 2016-11-23 |
Family
ID=57337151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510173131.4A Pending CN106135601A (en) | 2015-04-13 | 2015-04-13 | Healthy coffee beverage and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615497A (en) * | 2016-12-05 | 2017-05-10 | 张洪霞 | Coffee-soybean milk drink and production method thereof |
| CN108634075A (en) * | 2018-04-24 | 2018-10-12 | 华东师范大学 | A kind of emulsion stabilizer containing bacteria cellulose and its application in milk beverage imitating flavour of coffee |
| CN108713621A (en) * | 2018-05-30 | 2018-10-30 | 海口海味榔生物科技专业合作社 | A kind of Moringa coffee milk 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 |
| CN110574817A (en) * | 2019-09-17 | 2019-12-17 | 中山市金旺福饮料有限公司 | coconut coffee and preparation method thereof |
| CN115720950A (en) * | 2022-12-02 | 2023-03-03 | 光明乳业股份有限公司 | Plant-based coffee beverage and preparation method thereof |
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| CN1913788A (en) * | 2004-01-30 | 2007-02-14 | 荷兰联合利华有限公司 | Particulate comprising phytosterols and food compositions comprising said creamer |
| CN101835392A (en) * | 2007-10-22 | 2010-09-15 | 可口可乐公司 | Beverage and manufacture method thereof based on the juice that neutralizes |
| CN103918851A (en) * | 2014-04-28 | 2014-07-16 | 统一企业(中国)投资有限公司昆山研究开发中心 | Espresso coffee drink with high milk content and preparation method thereof |
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| CN1181887A (en) * | 1996-11-13 | 1998-05-20 | 海口力神速溶咖啡厂 | Coconut milk coffee and its production process |
| CN1913788A (en) * | 2004-01-30 | 2007-02-14 | 荷兰联合利华有限公司 | Particulate comprising phytosterols and food compositions comprising said creamer |
| CN101835392A (en) * | 2007-10-22 | 2010-09-15 | 可口可乐公司 | Beverage and manufacture method thereof based on the juice that neutralizes |
| CN103918851A (en) * | 2014-04-28 | 2014-07-16 | 统一企业(中国)投资有限公司昆山研究开发中心 | Espresso coffee drink with high milk content and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615497A (en) * | 2016-12-05 | 2017-05-10 | 张洪霞 | Coffee-soybean milk drink and production method thereof |
| CN108634075A (en) * | 2018-04-24 | 2018-10-12 | 华东师范大学 | A kind of emulsion stabilizer containing bacteria cellulose and its application in milk beverage imitating flavour of coffee |
| CN108713621A (en) * | 2018-05-30 | 2018-10-30 | 海口海味榔生物科技专业合作社 | A kind of Moringa coffee milk and preparation method thereof |
| 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 |
| 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 |
| CN110574817A (en) * | 2019-09-17 | 2019-12-17 | 中山市金旺福饮料有限公司 | coconut coffee and preparation method thereof |
| CN115720950A (en) * | 2022-12-02 | 2023-03-03 | 光明乳业股份有限公司 | Plant-based coffee beverage and preparation method thereof |
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