CN106234725A - A kind of Maca coffee and preparation method thereof - Google Patents
A kind of Maca coffee and preparation method thereof Download PDFInfo
- Publication number
- CN106234725A CN106234725A CN201610744456.8A CN201610744456A CN106234725A CN 106234725 A CN106234725 A CN 106234725A CN 201610744456 A CN201610744456 A CN 201610744456A CN 106234725 A CN106234725 A CN 106234725A
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- China
- Prior art keywords
- coffee
- maca
- product
- compound tank
- whole milk
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Classifications
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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
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of Maca coffee and preparation method thereof.By maca powder, coffee powder, whole milk powder, white sugar, stabilizer, sucrose fatty acid ester, disodium hydrogen phosphate and water, make by weight percentage.Maca coffee prepared by the present invention, uses instantaneous ultrahigh-temperature sterilization, cold-aseptic filling equipment fill, it is ensured that the microbiological indicator of product.Selecting microcrystalline Cellulose, be suitable for Maca coffee beverage and use the requirement of cold-aseptic filling technique, product stability is fine.The dispensing non-cooling mixing of the relatively conventional technique of the present invention, can make microcrystalline Cellulose Stabilization lose efficacy, cause the problem that product stabilising system destroys, use the mode of cooling mixing, it is ensured that the stability of product.The present invention solves the reasonability of the nutrition-allocated proportion of product and the stability problem of final products.
Description
Technical field
The invention belongs to food processing and coffee beverage technical field, be specifically related to a kind of Maca and be combined modulation with coffee
Beverage become and preparation method thereof.
Background technology
Modern increasingly likes coffee, and drinking coffee nowadays is a kind of fashion, increasingly by youthful favor and
Pursue.Coffee also becomes many families, leisure, the indispensable beverage of communication.Research shows to drink coffee and has multiple advantage, such as: coffee
Coffee to skin beneficiating at；Coffee can promote metabolism, active digestive organs；Coffee can be with allaying tiredness；Often drinking coffee can
Prevent lonizing radiation from injuring；The function of coffee cardioprotection blood vessel；Coffee refreshment, anti-melancholy；Coffee has antioxidation and protects
The heart, bone and muscle strengthening, profit waist knee joint, appetizing promote the effects such as food, the fat removing food stagnancy that disappears, profit key dehumidifying, activating blood circulation to dissipate blood stasis, endogenous wind stopping relieving convulsion.But it is existing
Coffee, kind is single, it is impossible to meet the demand of people.
Maca (Maca) Chinese is translated into " Maca/Lepidinm meyenii Walp " Lepidium meyenii (maca), is the plateau of a kind of uniqueness
Crops, originate in the plateau in Andes district of South America Peru, are Cruciferae separate row Vegetable spp plants, not only become rich in nutrition
Point, also there is increase muscle power, stamina intensifying and the strength of resisting fatigue, the sexuality of the mankind and animal can be strengthened again simultaneously
And fertility.
Summary of the invention
It is an object of the invention to provide and a kind of be easy to that consumer buys, Maca coffee beverage easy for carrying and eating is, and energy
Maca and the nutrition of coffee and effect are fully provided.
The technical solution used in the present invention is: Maca coffee, is made up of following raw materials by weight:
Preferably, above-mentioned a kind of Maca coffee, it is made up of following raw material percentage by weight:
Above-mentioned Maca coffee, preferred volume, described stabilizer is microcrystalline Cellulose.
The preparation method of a kind of Maca coffee, comprises the steps:
1) the dispensing water of 48 ± 2 DEG C is mixed with whole milk powder, with 1500 revs/min, stirring, make whole milk powder molten
Change, stand, obtain whole milk powder liquid；
2) the dispensing water of 68 ± 2 DEG C is mixed with stabilizer, with 1500 revs/min, stir, obtain stabilizer liquid；
3) by whole milk powder liquid, through temperature 65 DEG C, 25mpa/5mpa homogenizing, after being cooled to less than 20 DEG C, material-compound tank is squeezed into
In, then squeeze in material-compound tank after stabilizer liquid is cooled to less than 20 DEG C；
4) white sugar is with appropriate dispensing water dissolution, squeezes in material-compound tank after being cooled to less than 20 DEG C；
5) the dispensing water of 93 ± 2 DEG C is mixed with maca powder and coffee powder, stir, be subsequently adding joining with room temperature
Material, with water-soluble disodium hydrogen phosphate and sucrose fatty acid ester, stirs, and after adjusting pH to 6.8, squeezes in dispensing；
6) being added in material-compound tank by remaining dispensing water, mixed liquor stirs, and obtains thick product；
7) by thick product through 100 mesh screen, sterilizing, degassing, for the second time homogenizing, product is obtained.
Preferably, the preparation method of above-mentioned Maca coffee, step 7) described in sterilizing be: sterilizing 15 at 136 DEG C
Second.
Preferably, the preparation method of above-mentioned Maca coffee, step 7) described in second time processing condition be: 65 DEG C,
25mpa/5mpa。
The invention has the beneficial effects as follows: Maca coffee beverage prepared by the present invention, use instantaneous ultrahigh-temperature sterilization, aseptic cold
Filling apparatus fill, it is ensured that the microbiological indicator of product.The present invention selects microcrystalline Cellulose, is suitable for Maca coffee beverage and uses
Cold-aseptic filling technological requirement, product stability is fine.The present invention compare traditional handicraft dispensing non-cooling mixing, can make micro-
Crystalline cellulose Stabilization lost efficacy, and causes the destruction of product stabilising system, therefore uses the mode of cooling mixing, it is ensured that product
Stability.The present invention solves the reasonability of the nutrition-allocated proportion of product and the stability problem of final products.
Detailed description of the invention
Embodiment
(1) a kind of Maca coffee, is made up of following raw material percentage by weight:
(2) preparation method of Maca coffee, comprises the steps:
1) the dispensing pure water of 48 ± 2 DEG C is mixed with whole milk powder, with 1500 revs/min, stir 10 minutes, make complete
Fat milk powder dissolves, and stands 15-20 minute, obtains whole milk powder liquid；
2) the dispensing pure water of 68 ± 2 DEG C is mixed with microcrystalline Cellulose, with 1500 revs/min, stir, obtain surely
Determine agent liquid；
3) by whole milk powder liquid, through temperature 65 DEG C, 25mpa/5mpa homogenizing, after being cooled to less than 20 DEG C, material-compound tank is squeezed into
In, then squeeze in material-compound tank after stabilizer liquid is cooled to less than 20 DEG C；
4) white sugar is by appropriate dispensing dissolved in purified water, squeezes in material-compound tank after being cooled to less than 20 DEG C；
5) the dispensing pure water of 93 ± 2 DEG C is mixed with maca powder and coffee powder, stir, be subsequently adding and use room temperature
The disodium hydrogen phosphate of dispensing dissolved in purified water and sucrose fatty acid ester, stir, after adjusting pH to 6.8, squeeze in dispensing；
6) being added in material-compound tank by remaining dispensing pure water, mixed liquor stirs, and obtains thick product, and chemical examination is sent in sampling
Room detection indices, detects qualified rear storage stand-by；
7) by thick product after 100 mesh screen, 136 DEG C of sterilizings 15 seconds, degassing, in 65 DEG C, carry out under 25mpa/5mpa
Homogenizing for the second time, obtains product.
(3) product sensory index: structural state is uniform, without precipitation, without layering.
Claims (6)
1. Maca coffee, it is characterised in that be made up of following raw materials by weight:
A kind of Maca coffee the most according to claim 1, it is characterised in that be made up of following raw material percentage by weight:
Maca coffee the most according to claim 1 and 2, it is characterised in that described stabilizer is microcrystalline Cellulose.
4. the preparation method of a Maca coffee, it is characterised in that comprise the steps:
1) the dispensing water of 48 ± 2 DEG C is mixed with whole milk powder, with 1500 revs/min, stirring, make whole milk powder dissolve, quiet
Put, obtain whole milk powder liquid；
2) the dispensing water of 68 ± 2 DEG C is mixed with stabilizer, with 1500 revs/min, stir, obtain stabilizer liquid；
3) by whole milk powder liquid, through temperature 65 DEG C, 25mpa/5mpa homogenizing, squeeze in material-compound tank after being cooled to less than 20 DEG C, then
Squeeze in material-compound tank after stabilizer liquid is cooled to less than 20 DEG C；
4) white sugar is with appropriate dispensing water dissolution, squeezes in material-compound tank after being cooled to less than 20 DEG C；
5) the dispensing water of 93 ± 2 DEG C is mixed with maca powder and coffee powder, stir, be subsequently adding and use by the dispensing of room temperature
Water-soluble disodium hydrogen phosphate and sucrose fatty acid ester, stir, and after adjusting pH to 6.8, squeezes in material-compound tank；
6) being added in material-compound tank by remaining dispensing water, mixed liquor stirs, and obtains thick product；
7) by thick product through 100 mesh screen, sterilizing, degassing, for the second time homogenizing, product is obtained.
The preparation method of Maca coffee the most according to claim 4, it is characterised in that step 7) described in sterilizing be:
Sterilizing 15 seconds at 136 DEG C.
The preparation method of Maca coffee the most according to claim 4, it is characterised in that step 7) described in second time equal
Matter condition is: 65 DEG C, 25mpa/5mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610744456.8A CN106234725A (en) | 2016-08-27 | 2016-08-27 | A kind of Maca coffee and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610744456.8A CN106234725A (en) | 2016-08-27 | 2016-08-27 | A kind of Maca coffee and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106234725A true CN106234725A (en) | 2016-12-21 |
Family
ID=57597496
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610744456.8A Pending CN106234725A (en) | 2016-08-27 | 2016-08-27 | A kind of Maca coffee and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106234725A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110547350A (en) * | 2019-09-12 | 2019-12-10 | 胡玉涛 | maca coffee beverage and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855517A (en) * | 2015-04-27 | 2015-08-26 | 北京三元食品股份有限公司 | Maca health milk and preparation method thereof |
| CN104904969A (en) * | 2015-05-12 | 2015-09-16 | 甘肃省轻工研究院 | Maca coffee |
-
2016
- 2016-08-27 CN CN201610744456.8A patent/CN106234725A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855517A (en) * | 2015-04-27 | 2015-08-26 | 北京三元食品股份有限公司 | Maca health milk and preparation method thereof |
| CN104904969A (en) * | 2015-05-12 | 2015-09-16 | 甘肃省轻工研究院 | Maca coffee |
Non-Patent Citations (1)
| Title |
|---|
| 黄来发等: "《食品增稠剂》", 31 July 2000 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110547350A (en) * | 2019-09-12 | 2019-12-10 | 胡玉涛 | maca coffee beverage and production method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161221 |
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| RJ01 | Rejection of invention patent application after publication |