CN106359778A - Coffee beverage and preparation method thereof - Google Patents
Coffee beverage and preparation method thereof Download PDFInfo
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- CN106359778A CN106359778A CN201610745019.8A CN201610745019A CN106359778A CN 106359778 A CN106359778 A CN 106359778A CN 201610745019 A CN201610745019 A CN 201610745019A CN 106359778 A CN106359778 A CN 106359778A
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- coffee
- coffee beverage
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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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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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
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
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Abstract
The invention provides a coffee beverage and a preparation method thereof. The coffee beverage is made from maple sugar, sea salt and coffee. The coffee beverage disclosed by the invention is high in nutritive value, excellent in flavor and mouth feel, and high in stability.
Description
Technical field
The present invention relates to field of food.In particular it relates to coffee beverage and preparation method thereof.
Background technology
Coffee is with the beverage made of coffee bean through bakeing, with cocoa and tea and claim the world three big beverage, by
Have in it refresh oneself, peculiar effect of resisting fatigue, by consumed worldwide, person is favored.At present, in coffee beverage market, mainly
It is divided into plain coffee beverage and two kinds of the coffee beverage of collocation milk composition.
Maple sugar is the syrup being made up of maple xylem sap, and in cold season, maple stores big in trunk and root
Amount starch, these starch are converted into saccharide in spring and are stored in trunk juice.As holed in the tree, myron just flows in a steady stream
Go out.The sugar that myron is brewed into is maple sugar or maple sugar.Maple sugar contains abundant mineral, organic acid, heat ratio sucrose, Fructose, jade
Rice sugar etc. is all low, but its contained calcium, magnesium and Determination of Organic Acids are but much higher than other saccharides, can mend for people of weak constitution
Fill nutrition.
Sea salt, that is, be derived from the salt of ocean, the salt that technique is made such as concentrates, crystallizes, washing through Exposure to Sunlight dehydration.There is investigation aobvious
Show, in sea salt, have more than 70 kinds of trace element, be the basic of healthy living.Meanwhile, sea salt is tasted and is had one kind and compare
Fresh taste, has better mouthfeel.
However, at present the coffee beverage containing maple sugar and sea salt does not occur.
Content of the invention
It is contemplated that at least solving one of technical problem present in prior art.For this reason, the present invention proposes one kind
Coffee beverage and preparation method thereof, this coffee beverage nutritive value is higher, flavor taste is splendid and stability is stronger.
For this reason, in one aspect of the invention, the present invention proposes a kind of coffee beverage and preparation method thereof.According to this
Bright embodiment, described coffee beverage includes: maple sugar, sea salt and coffee.Inventor finds, the coffee mouthfeel containing maple sugar is sweeter
Greasy, a lot of people cannot accept.And then, inventor passes through many experiments it was unexpectedly observed that by adding sea salt, both having improved coffee drink
The nutritive value of material, alleviates the sweet mouthfeel of maple sugar simultaneously.Additionally, the interpolation of sea salt and maple sugar also will improve the steady of coffee beverage
Qualitative.Thus, coffee beverage nutritive value according to embodiments of the present invention is higher, flavor taste is splendid, stability is stronger.
According to embodiments of the invention, above-mentioned coffee beverage can also have a following additional technical feature:
According to embodiments of the invention, based on coffee beverage described in 1000 weight portions, described coffee beverage includes: 100～
The milk of 900 weight portions；The coffee solid content of 3～20 weight portions；The maple sugar of 1～100 weight portion；The sea of 0.1～2 weight portion
Salt；The stabilizer of 0.3～20 weight portion；The emulsifying agent of 0.2～4 weight portion；The acidity regulator of 0.1～3 weight portion；And it is remaining
The water of amount.Thus, coffee beverage nutritive value according to embodiments of the present invention is higher, flavor taste is splendid and stability relatively
By force.
According to embodiments of the invention, described stabilizer includes: carrageenan, gellan gum, Microcrystalline Cellulose, guar gum, sea
At least the one of at least one of sodium alginate, locust bean gum and modified starch, preferably carrageenan, gellan gum and Microcrystalline Cellulose
Kind.Thus, coffee beverage nutritive value according to embodiments of the present invention is higher, flavor taste is splendid and stability is stronger.
According to embodiments of the invention, described emulsifying agent includes: glyceryl monostearate, sucrose fatty acid ester, stearoyl
At least one of sodium lactate and diacetyl tartarate mono-stearin, preferably glyceryl monostearate and diacetyl tartarate mono-stearin
At least one.Thus, coffee beverage nutritive value according to embodiments of the present invention is higher, flavor taste is splendid and stability
Stronger.
According to embodiments of the invention, described acidity regulator includes: sodium citrate, sodium bicarbonate, sodium tripolyphosphate, six
At least one of Polymeric sodium metaphosphate., tertiary sodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and sodium carbonate, optimization citric acid sodium, carbonic acid
At least one of hydrogen sodium, sodium tripolyphosphate and sodium hexameta phosphate.Thus, coffee beverage nutritive value according to embodiments of the present invention
Higher, flavor taste is splendid and stability is stronger.
According to embodiments of the invention, described coffee beverage further includes the dilute cream of 3～50 weight portions.Thus, root
According to the coffee beverage nutritive value of the embodiment of the present invention higher, flavor taste is splendid and stability is stronger.
According to embodiments of the invention, described coffee beverage further includes: at least one of white sugar and sweeting agent,
Described sweeting agent includes: Fructose, high fructose syrup, glucose, maltose, Lactose, sugar alcohols sweeting agent, sucralose, acesulfame potassium,
Aspartame and at least one of cyclamate.According to a preferred embodiment of the invention, described coffee beverage includes white sugar and fruit
Glucose is starched, in terms of sucrose, the consumption of described white sugar and sweeting agent be total sugariness of described coffee beverage is controlled 10～
90g/kg.Thus, coffee beverage nutritive value according to embodiments of the present invention is higher, flavor taste is splendid and stability relatively
By force.
According to embodiments of the invention, described coffee solid content is with coffee extract, coffee extracted concentrated solution and coffee
At least one form of coffee bean provides.Thus, coffee beverage nutritive value according to embodiments of the present invention is higher, local flavor mouth
Sense is splendid and stability is stronger.
According to embodiments of the invention, described coffee beverage further includes essence and flavoring agent.Thus, implemented according to the present invention
The coffee beverage nutritive value of example is higher, flavor taste is splendid and stability is stronger.
In another aspect of this invention, the present invention proposes a kind of method preparing coffee beverage described above.Root
According to embodiments of the invention, methods described includes: described raw material is mixed by (1), obtains mix products；And (2) are by institute
State mix products to be sterilized, to obtain described coffee beverage.Thus, the coffee obtained by method according to embodiments of the present invention
Coffee beverage nutritive value is higher, flavor taste is splendid and stability is stronger.
According to embodiments of the invention, described mixing includes: (1-1) is by described milk, maple sugar, sea salt, dilute cream, stable
Agent, emulsifying agent and optional partly described acidity regulator carry out the first mixing, homogenizing, pasteurize and cooling, obtain breast
Base material；(1-2) at least one, the remaining described acidity of described coffee extract, coffee extracted concentrated solution and coffee bean is adjusted
Section agent carries out second with water described in Part I and mixes, and obtains coffee base material；(1-3) by described white sugar and sweeting agent extremely
One of few carry out the 3rd with water described in Part II and mix, obtain sugar liquid；And (1-4) by described breast base material, coffee base material and
Sugar liquid carries out the 4th mixing, and with water described in remainder by obtained mixed liquor constant volume, adds essence and flavoring agent, so that
To described mix products.Thus, the coffee beverage nutritive value obtained by method according to embodiments of the present invention is higher, local flavor mouth
Sense is splendid and stability is stronger.
According to embodiments of the invention, the ph value of described coffee base material is 5.00～8.00.Thus, implemented according to the present invention
Coffee beverage nutritive value obtained by the method for example is higher, flavor taste is splendid and stability is stronger.
According to embodiments of the invention, described first mixing is stirring 5～20min at a temperature of 60～90 DEG C；Described
Second mixing is stirring 10～30min at a temperature of 5～30 DEG C；Described sterilization is to carry out 4 at a temperature of 120～145 DEG C
～90s.Thus, the coffee beverage nutritive value obtained by method according to embodiments of the present invention is higher, flavor taste splendid with
And stability is stronger.
According to embodiments of the invention, described step (1-1) includes: by described milk, maple sugar, sea salt, dilute cream, stablizes
Agent, emulsifying agent and optional partly described acidity regulator carry out the first mixing, homogenizing, pasteurize and cooling successively, obtain
To newborn base material；Or described milk is carried out homogenizing, pasteurize and cooling successively, and by obtained cooled product and maple sugar,
Sea salt, dilute cream, stabilizer, emulsifying agent and partly described acidity regulator carry out the first mixing, obtain newborn base material, thus,
Coffee beverage nutritive value obtained by method according to embodiments of the present invention is higher, flavor taste is splendid and stability relatively
By force.
According to embodiments of the invention, described step (1-1) includes: described milk is carried out successively homogenizing, pasteurize
And cooling, and by obtained cooled product and maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent and partly described acidity adjust
Section agent carries out the first mixing, obtains newborn base material.Thus, the coffee beverage nutriture value obtained by method according to embodiments of the present invention
Value is higher, flavor taste is splendid and stability is stronger.
According to embodiments of the invention, methods described further includes: described coffee beverage is carried out at 10～30 DEG C
Fill.Thus, the coffee beverage nutritive value obtained by method according to embodiments of the present invention is higher, flavor taste is splendid and
Stability is stronger.
The additional aspect of the present invention and advantage will be set forth in part in the description, and partly will become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Brief description
The above-mentioned and/or additional aspect of the present invention and advantage will become from reference to the description to embodiment for the accompanying drawings below
Substantially and easy to understand, wherein:
Fig. 1 shows the schematic flow sheet preparing coffee beverage method according to an embodiment of the invention；And
Fig. 2 shows the schematic flow sheet preparing coffee beverage method in accordance with another embodiment of the present invention.
Specific embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining this
Bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " are only used for describing purpose, and it is not intended that indicating or hint phase
To importance or the implicit quantity indicating indicated technical characteristic.Thus, define " first ", " second " feature permissible
Express or implicitly include one or more this feature.Further, in describing the invention, unless otherwise saying
Bright, " multiple " are meant that two or more.
The present invention proposes a kind of coffee beverage and preparation method thereof, is described in greater detail respectively below.
Coffee beverage
In one aspect of the invention, the present invention proposes a kind of coffee beverage.According to embodiments of the invention, coffee is drunk
Material includes: maple sugar, sea salt and coffee.Inventor finds, the coffee mouthfeel containing maple sugar is more sweet, and a lot of people cannot accept.Enter
And, inventor is through many experiments it was unexpectedly observed that by adding sea salt, both improved the nutritive value of coffee beverage, and delayed simultaneously
The sweet mouthfeel of solution maple sugar.Additionally, the interpolation of sea salt and maple sugar also will improve the stability of coffee beverage.Thus, according to this
The coffee beverage nutritive value of bright embodiment is higher, flavor taste is splendid, stability is stronger.
According to embodiments of the invention, based on 1000 weight portion coffee beverages, coffee beverage includes: 100～900 weight portions
Milk；The coffee solid content of 3～20 weight portions；The maple sugar of 1～100 weight portion；The sea salt of 0.1～2 weight portion；0.3～20
The stabilizer of weight portion；The emulsifying agent of 0.2～4 weight portion；The acidity regulator of 0.1～3 weight portion；And the water of surplus.
Inventor finds, the coffee mouthfeel containing maple sugar is more sweet, and a lot of people cannot accept.And then, inventor passes through to add
Plus sea salt, both improve the nutritive value of coffee beverage, alleviate the sweet mouthfeel of maple sugar simultaneously.Being added to of acidity regulator
One step alleviates the sweet mouthfeel of maple sugar, imparts the splendid flavor taste of coffee beverage.Additionally, the interpolation of stabilizer and emulsifying agent
Improve the stability of coffee beverage, thus preventing it from bleed lamination occurring, extending the shelf life.
Inventor finds during selecting optimum milk, whole milk powder, skimmed milk powder, lactalbumin powder, milk concentrate
Albumen, condensed milk are all through Treatment technique for processing in large quantities, thus will produce impact to the local flavor of finished product coffee beverage；Vegetable fat
Although end can be used as milk composition, it may produce harm to body.Using milk as milk composition, only pass through simple locating
Reason, has the characteristics that more high-quality, natural, healthy and delicious.
Inventor obtains above-mentioned optimum adding proportion, obtained with this understanding coffee beverage nutrition through many experiments
Value is higher, flavor taste is splendid and stability is stronger.
According to embodiments of the invention, stabilizer includes: carrageenan, gellan gum, Microcrystalline Cellulose, guar gum, alginic acid
At least one of sodium, locust bean gum and modified starch.Inventor obtains above-mentioned optimum stabilizer through many experiments optimization, by
This can make coffee beverage have stronger stability, prevents bleed layering, milk surum from separating out.Being preferable to carry out according to the present invention
Example, stabilizer includes at least one of carrageenan, gellan gum and Microcrystalline Cellulose.However, the effect on driving birds is not good of other stabilizers, example
As affected flavor taste.Thus, coffee beverage flavor taste according to embodiments of the present invention is splendid, stability is stronger.
According to embodiments of the invention, emulsifying agent includes: glyceryl monostearate, sucrose fatty acid ester, stearoyl lactylates
At least one of sodium and diacetyl tartarate mono-stearin.Inventor obtains above-mentioned optimum emulsifying agent, here through many experiments
Under the conditions of be prevented from bleed layering, the generation of fat floating and fatty streak.According to a preferred embodiment of the invention, emulsifying agent bag
Include: at least one of glyceryl monostearate and diacetyl tartarate mono-stearin.However, the effect on driving birds is not good of other emulsifying agents, example
As affected flavor taste.Thus, coffee beverage flavor taste according to embodiments of the present invention is splendid, stability is stronger.
According to embodiments of the invention, acidity regulator includes: sodium citrate, sodium bicarbonate, sodium tripolyphosphate, six inclined phosphorus
At least one of sour sodium, tertiary sodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and sodium carbonate.Inventor is excellent through many experiments
Change and obtain above-mentioned optimum acidity regulator, be prevented from bleed layering with this understanding, produce precipitation and later stage taste mouthfeel
Stablize.According to a preferred embodiment of the invention, acidity regulator includes: sodium citrate, sodium bicarbonate, sodium tripolyphosphate and six
At least one of Polymeric sodium metaphosphate..However, the effect on driving birds is not good of other acidity regulators, for example, affect flavor taste.Thus, according to this
The coffee beverage flavor taste of inventive embodiments is splendid, stability is stronger.
According to embodiments of the invention, coffee beverage further includes the dilute cream of 3～50 weight portions.Inventor finds,
Adding dilute cream can give coffee beverage fuller strong mouthfeel.Thus, the flavor taste pole of obtained coffee beverage
Good.
According to embodiments of the invention, coffee beverage further includes: at least one of white sugar and sweeting agent, sweet taste
Agent includes: Fructose, high fructose syrup, glucose, maltose, Lactose, sugar alcohols sweeting agent, sucralose, acesulfame potassium, aspartame
At least one with cyclamate.According to a preferred embodiment of the invention, coffee beverage includes white sugar and high fructose syrup, with sucrose
Meter, the consumption of white sugar and sweeting agent is to control total sugariness of coffee beverage in 10～90g/kg.Inventor is through real in a large number
Issue after examination and approval existing, by adding above-mentioned white sugar and sweeting agent, and control consumption so that total sugariness of coffee beverage is 10～90g/
Kg, can make coffee beverage reach the coordination of optimal mouthfeel and local flavor and fully discharge.
According to embodiments of the invention, coffee solid content is with coffee extract, coffee extracted concentrated solution and coffee bean
At least one form provide.Specifically, coffee bean can be to be provided further in the form of coffee powder.According to the present invention's
Another embodiment, the preferred Arabica of kind of coffee extract, coffee extracted concentrated solution and coffee bean, Robusta,
Or the two mixture by a certain percentage.Inventor through many experiments obtain above-mentioned have most coffee solid content originate, thus, make
Obtain coffee and milk local flavor in coffee beverage and reach optimal fusion, overall local flavor harmonizing nature, flavor taste is splendid.
According to embodiments of the invention, coffee beverage further includes essence and flavoring agent.Inventor finds, the adding of essence and flavoring agent
Plus give coffee beverage splendid flavor taste further.
The method preparing coffee beverage
In another aspect of this invention, the present invention proposes a kind of method preparing coffee beverage described above.Root
According to embodiments of the invention, referring to Fig. 1, method includes: mixing s100；And sterilization s200, preparation method will be carried out below
Describe in detail.Thus, the coffee beverage nutritive value obtained by method according to embodiments of the present invention is higher, flavor taste is splendid
And stability is stronger.
S100 mixes
In this step, raw material is mixed, obtained mix products.
According to embodiments of the invention, referring to Fig. 2, mix s100 and include:
S110 obtains newborn base material
In this step, milk, maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent and optional part acidity are adjusted
Section agent carries out the first mixing, homogenizing, pasteurize and cooling, obtains newborn base material.
According to embodiments of the invention, the first mixing is stirring 5～20min at a temperature of 60～90 DEG C.Thereby, it is possible to
Fully mix material.
According to embodiments of the invention, the second mixing is stirring 10～30min at a temperature of 5～30 DEG C.Invention people's will
Other places discovery, the flavor taste of the second mixing temperature appreciable impact product and stability.Too high temperature can affect the wind of coffee
Taste simultaneously causes finished product unstable in the later stage.Thus, the coffee beverage local flavor obtained by method according to embodiments of the present invention
Excellent taste, stability are stronger.
S120 obtains coffee base material
In this step, at least one of coffee extract, coffee extracted concentrated solution and coffee bean, residual acidity are adjusted
Section agent carries out second with Part I water and mixes, and obtains coffee base material.
According to embodiments of the invention, the ph value of coffee base material is 5.00～8.00.Inventor finds, is added by controlling
Acidity regulator consumption, thus controlling the ph value of coffee base material to be 5.00～8.00.It should be noted that follow-up sugar
Liquid, the interpolation of newborn base material affect less on the ph value of coffee base material.Thus, under the conditions of this ph value, obtained coffee beverage
Can ensure that stability and the flavor taste of coffee beverage.The ph value of coffee base material is too high or too low all will affect coffee beverage
Quality, for example occur that mouthfeel is good, milk surum separates out or the phenomenon such as layering.
S130 obtains sugar liquid
In this step, at least one of white sugar and sweeting agent and Part II water are carried out the 3rd to mix, obtain
Sugar liquid.
S140 obtains mix products
In this step, newborn base material, coffee base material and sugar liquid are carried out the 4th mixing, and will be obtained with remainder water
Mixed liquor constant volume, add essence and flavoring agent, to obtain mix products.
It should be noted that the water in raw material is divided into three parts with arbitrary proportion, i.e. Part I water, Part II water
And remainder water.
S200 sterilizes
In this step, mix products are sterilized, to obtain coffee beverage.
According to embodiments of the invention, sterilization is to carry out 4～90s at a temperature of 120～145 DEG C.Inventor is through excessive
Amount experiment obtains above-mentioned optimum sterilization conditions, can either effectively remove miscellaneous bacteria with this understanding, improves the stability of product, prolongs
The long shelf-life, nutrient component damages can also be reduced.
According to embodiments of the invention, step s110 includes: by milk, maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent
And optional part acidity regulator carries out the first mixing, homogenizing, pasteurize and cooling successively, obtain newborn base material；Or will
Milk carries out homogenizing, pasteurize and cooling successively, and by obtained cooled product and maple sugar, sea salt, dilute cream, stable
Agent, emulsifying agent and part acidity regulator carry out the first mixing, obtain newborn base material.
According to a preferred embodiment of the invention, step s110 includes: milk is carried out successively homogenizing, pasteurize and cold
But, and by obtained cooled product carry out with maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent and part acidity regulator
First mixing, obtains newborn base material.Inventor find, first by milk carry out homogenizing, pasteurize and cooling after, then with other raw materials
Mixing, so can ensure that the raw materials such as maple sugar, stabilizer reduce heated time, reduces flavor loss or hydraulic performance decline.
According to embodiments of the invention, method further includes: coffee beverage is carried out at 10～30 DEG C fill.By
This, the coffee beverage nutritive value obtained by method according to embodiments of the present invention is higher, flavor taste is splendid and stability
Stronger.
It will be appreciated to those of skill in the art that above for the feature and advantage described by coffee beverage, equally suitable
For this preparation method, will not be described here.
Below in conjunction with embodiment, the solution of the present invention is explained.It will be understood to those of skill in the art that it is following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted particular technique or bar in embodiment
Part, carry out according to the technology described by document in the art or condition or according to product description.Agents useful for same or instrument
The unreceipted production firm person of device, be can by city available from conventional products.
Embodiment 1
1st, raw material
Milk: 500 kilograms；
Coffee: 3 kilograms, wherein coffee is instant coffee powder；
Maple sugar: 10 kilograms；
Sea salt: 0.8 kilogram；
Sweeting agent: 40.05 kilograms, including 40 kilograms of high fructose syrup, 0.05 kilogram of sucralose；
Dilute cream: 15 kilograms；
Stabilizer: 0.4 kilogram, including 0.2 kilogram of carrageenan, 0.2 kilogram of guar gum；
Emulsifying agent: 4 kilograms, including 1.5 kilograms of sucrose fatty acid ester, 1.5 kilograms of glyceryl monostearate, stearoyl
1 kilogram of sodium lactate；
Acidity regulator: 0.1 kilogram, wherein acidity regulator is sodium bicarbonate；
Essence and flavoring agent: 0.9 kilogram；
Water: mend to 1000 kilograms.
2nd, preparation method
2.1, by milk, maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent mixing, are warming up to 75 DEG C, 13 points of stirring and dissolving
Clock, homogenizing under 65 DEG C of temperature, the pressure of 250bar, then pasteurize 15s at a temperature of 85 DEG C, are cooled to 20 DEG C, obtain
Newborn base material；
2.2 by coffee part room temperature water 15 minutes mix homogeneously of stirring and dissolving at 20 degrees celsius, add acidity adjustment
Agent, is uniformly mixed, and obtains coffee base material, ph value 5.00；
Sweeting agent is mixed with water, dissolves by 2.3, obtains sugar liquid；
2.4, by the sugar liquid mixing of the newborn base material of step 2.1,2.2 coffee base material and 2.3, use water constant volume, add essence
Spice；
Mixed liquor obtained by step 2.4 is carried out uht sterilization, 145 DEG C of sterilization temperature, sterilizing time 5 seconds by 2.5；Cooling,
Aseptic storage；Sterile filling, 12 DEG C of fill temperature；Obtain finished product.
After the present embodiment product places 30 days at room temperature, product tissue is in good condition；With rich flavor full, mouthfeel is suitable
Sliding；The stability of final products preferably, does not have fat floating and deposited phenomenon.The total sugariness of product is 74g/kg.
Embodiment 2
Method according to embodiment 1 prepares coffee beverage, and difference is, in step 2.1, by milk in 65 DEG C temperature,
Homogenizing under the pressure of 250bar, then pasteurize 15s at a temperature of 85 DEG C, are cooled to 20 DEG C；Put into maple sugar, sea salt, dilute milk
Oil, stabilizer, emulsifying agent, the mixing of part acidity regulator, are warming up to 75 DEG C, and stirring and dissolving 13 minutes is cooled to 20 DEG C, obtains
Newborn base material.
After the present embodiment product places 30 days at room temperature, product tissue is in good condition；With rich flavor full, mouthfeel is suitable
Sliding；The stability of final products preferably, does not have fat floating and deposited phenomenon.The total sugariness of product is 74g/kg.
Sensory evaluation test is carried out to the product of embodiment 1 and embodiment 2,75% testee thinks embodiment 1
Product outline in terms of local flavor and mouthfeel plumpness is weaker than embodiment 2 product；Simultaneously in the stabilising system contrast test in later stage
Find, embodiment 1 product outline in terms of stability is weaker than embodiment 2 product, the former can occur than the latter slightly more in the later stage
Many fat floatings and precipitation.Thus, illustrate first by milk carry out homogenizing, pasteurize and cooling after, then with unclassified stores
Mixing, the mouthfeel for product and the effect of stability are preferable.
Embodiment 3
1st, raw material
Milk: double centner；
Coffee: 40 kilograms, wherein coffee is coffee extracted concentrated solution, and solid content is 40%；
Maple sugar: double centner；
Sea salt: 1 kilogram；
White sugar: 30 kilograms；
Sweeting agent: 0.12 kilogram, wherein 0.06 kilogram of acesulfame potassium, 0.06 kilogram of aspartame；
Dilute cream: 50 kilograms；
Stabilizer: 0.30 kilogram, including 0.25 kilogram of gellan gum, 0.05 kilogram of carrageenan；
Emulsifying agent: 0.7 kilogram, including 0.3 kilogram of sucrose fatty acid ester, 0.4 kilogram of glyceryl monostearate；
Acidity regulator: 3 kilograms, including 1.5 kilograms of sodium bicarbonate, 0.5 kilogram of sodium tripolyphosphate, sodium hexameta phosphate
0.3 kilogram, 0.7 kilogram of sodium carbonate；
Essence and flavoring agent: 0.9 kilogram；
Water: mend to 1000 kilograms.
2nd, preparation method
2.1 by milk under 65 DEG C of temperature, the pressure of 250bar homogenizing, then pasteurize 15s at a temperature of 85 DEG C,
It is cooled to less than 20 DEG C；Put into maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent, the mixing of part acidity regulator, be warming up to 65
DEG C, stirring and dissolving 20 minutes, cooling, obtain newborn base material；
2.2 by coffee with part room temperature water in 25 degrees Celsius of lower stirring and dissolving 10 minutes, add remainder acidity adjustment
Agent, is uniformly mixed, and obtains coffee base material, ph value 8.00；
Sweeting agent is mixed with part water, dissolves by 2.3, obtains sugar liquid；
2.4, by the sugar liquid mixing of the newborn base material of step 2.1,2.2 coffee base material and 2.3, use water constant volume, add essence
Spice；
Mixed liquor obtained by step 2.4 is carried out uht sterilization, 142 DEG C of sterilization temperature, sterilizing time 4 seconds by 2.5；Cooling,
Aseptic storage；Sterile filling, 21 DEG C of fill temperature；Obtain finished product.
After the present embodiment product places 30 days at room temperature, product tissue is in good condition；With rich flavor full, mouthfeel is suitable
Sliding；The stability of final products preferably, does not have fat floating and deposited phenomenon.The total sugariness of product is 54g/kg.
Embodiment 4
In this embodiment, prepare coffee beverage according to the method for embodiment 3, difference is, in step 2.2, by coffee
With 80 DEG C water stirring and dissolving 10 minutes at 80 degrees celsius.
After the present embodiment product places 30 days at room temperature, product tissue is in good condition；With rich flavor full, mouthfeel is suitable
Sliding；The stability of final products preferably, does not have fat floating and deposited phenomenon.The total sugariness of product is 54g/kg.
Sensory evaluation test is carried out to the product of embodiment 3 and embodiment 4,81% testee thinks embodiment 4
The coffee flavor of product is slightly weaker than embodiment 3 product；Find in the stabilising system contrast test in later stage, embodiment 3 is produced simultaneously
Product are better than embodiment 4 product in terms of stability, and the former shows as less precipitation capacity in the later stage.
Embodiment 5
1st, raw material
Milk: 850 kilograms；
Coffee: 35 kilograms, wherein coffee includes 5 kilograms of instant coffee powder, coffee extract (solid content is 15%)
30 kilograms；
Maple sugar: 20 kilograms；
Sea salt: 1.5 kilograms；
White sugar: 4.5 kilograms；
Sweeting agent: 5 kilograms of high fructose syrup；
Dilute cream: 5 kilograms；
Stabilizer: 2.45 kilograms, including 0.15 kilogram of locust bean gum, 2.3 kilograms of Microcrystalline Cellulose；
Emulsifying agent: 1.7 kilograms, including 0.9 kilogram of sucrose fatty acid ester, 0.8 kilogram of diacetyl tartarate mono-stearin；
Acidity regulator: 0.9 kilogram, including 0.1 kilogram of tertiary sodium phosphate, 0.3 kilogram of disodium hydrogen phosphate, sodium carbonate
0.5 kilogram；
Essence and flavoring agent: 0.9 kilogram；
Water: mend to 1000 kilograms.
2nd, preparation method
2.1 by milk under 65 DEG C of temperature, the pressure of 250bar homogenizing, then pasteurize 15s at a temperature of 85 DEG C,
It is cooled to less than 20 DEG C；Put into maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent, the mixing of part acidity regulator, be warming up to 90
DEG C, stirring and dissolving 19 minutes, cooling, obtain newborn base material；
2.2 by coffee with part room temperature water in 25 degrees Celsius of lower stirring and dissolving 20 minutes, add remainder acidity adjustment
Agent, is uniformly mixed, and obtains coffee base material, ph value 5.56；
Sweeting agent is mixed with part water, dissolves by 2.3, obtains sugar liquid；
2.4, by the sugar liquid mixing of the newborn base material of step 2.1,2.2 coffee base material and 2.3, use water constant volume, add essence
Spice；
Mixed liquor obtained by step 2.4 is carried out uht sterilization, 137 DEG C of sterilization temperature, sterilizing time 6 seconds by 2.5；Cooling,
Aseptic storage；Sterile filling, 30 DEG C of fill temperature；Obtain finished product.
After the present embodiment product places 30 days at room temperature, product tissue is in good condition；With rich flavor full, mouthfeel is suitable
Sliding；The stability of final products preferably, does not have fat floating and deposited phenomenon.The total sugariness of product is 10g/kg.
Embodiment 6
1st, raw material
Milk: 900 kilograms；
Coffee: 55 kilograms, wherein coffee is coffee extract, and solid content is 15%；
Maple sugar: 1 kilogram；
Sea salt: 2 kilograms；
Sweeting agent: 50 kilograms, including 10 kilograms of fructose, 40 kilograms of high fructose syrup；
Dilute cream: 3 kilograms；
Stabilizer: 3.15 kilograms, including 0.15 kilogram of sodium alginate, 3 kilograms of modified starch；
Emulsifying agent: 0.2 kilogram, wherein emulsifying agent is glyceryl monostearate；
Acidity regulator: 1.7 kilograms, including 0.4 kilogram of sodium citrate, 0.5 kilogram of sodium tripolyphosphate, sodium bicarbonate
0.8 kilogram；
Essence and flavoring agent: 0.9 kilogram；
Water: mend to 1000 kilograms.
2nd, preparation method
2.1 by milk under 65 DEG C of temperature, the pressure of 250bar homogenizing, then pasteurize 15s at a temperature of 85 DEG C,
It is cooled to less than 20 DEG C；Put into maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent, the mixing of part acidity regulator, be warming up to 85
DEG C, stirring and dissolving 17 minutes, cooling, obtain newborn base material；
2.2 by coffee with part room temperature water in 18 minutes mix homogeneously of 25 degrees Celsius of lower stirring and dissolving, add remainder
Acidity regulator, is uniformly mixed, and obtains coffee base material, ph value 6.65；
Sweeting agent is mixed with water, dissolves by 2.3, obtains sugar liquid；
2.4, by the sugar liquid mixing of the newborn base material of step 2.1,2.2 coffee base material and 2.3, use water constant volume, add essence
Spice；
Mixed liquor obtained by step 2.4 is carried out uht sterilization, 120 DEG C of sterilization temperature, sterilizing time 60 seconds by 2.5；Cold
But, aseptic storage；Sterile filling, 17 DEG C of fill temperature；Obtain finished product.
After the present embodiment product places 30 days at room temperature, product tissue is in good condition；With rich flavor full, mouthfeel is suitable
Sliding；The stability of final products preferably, does not have fat floating and deposited phenomenon.The total sugariness of product is 59g/kg.
Embodiment 7
1st, raw material
Milk: 300 kilograms；
Coffee: 20 kilograms, wherein coffee includes 10 kilograms of instant coffee powder, coffee extracted concentrated solution (solid content 50%) 10
Kilogram；
Maple sugar: 50 kilograms；
Sea salt: 0.1 kilogram；
White sugar: 90 kilograms；
Dilute cream: 30 kilograms；
Stabilizer: 20.0 kilograms, including 19.5 kilograms of modified starch, 0.3 kilogram of guar gum, 0.2 kilogram of carrageenan；
Emulsifying agent: 1.5 kilograms, including 0.5 kilogram of glyceryl monostearate, 1 kilogram of diacetyl tartarate mono-stearin；
Acidity regulator: 1.1 kilograms, including 0.2 kilogram of sodium hexameta phosphate, 0.1 kilogram of sodium dihydrogen phosphate, citric acid
0.8 kilogram of sodium；
Essence and flavoring agent: 0.9 kilogram；
Water: mend to 1000 kilograms.
2nd, preparation method
2.1 by milk under 65 DEG C of temperature, the pressure of 250bar homogenizing, then pasteurize 15s at a temperature of 85 DEG C,
It is cooled to less than 20 DEG C；Put into maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent, the mixing of part acidity regulator, be warming up to 60
DEG C, stirring and dissolving 15 minutes, cooling, obtain newborn base material；
2.2 by coffee with part room temperature water in 25 degrees Celsius of lower stirring and dissolving 25 minutes, add remainder acidity adjustment
Agent, is uniformly mixed, and obtains coffee base material, ph value 5.89；
Sweeting agent is mixed with water, dissolves by 2.3, obtains sugar liquid；
2.4, by the sugar liquid mixing of the newborn base material of step 2.1,2.2 coffee base material and 2.3, use water constant volume, add essence
Spice；
Mixed liquor obtained by step 2.4 is carried out uht sterilization, 121 DEG C of sterilization temperature, sterilizing time 90 seconds by 2.5；Cold
But, aseptic storage；Sterile filling, 10 DEG C of fill temperature；Obtain finished product.
After the present embodiment product places 30 days at room temperature, product tissue is in good condition；With rich flavor full, mouthfeel is suitable
Sliding；The stability of final products preferably, does not have fat floating and deposited phenomenon.The total sugariness of product is 90g/kg.
Embodiment 8
1st, raw material
Milk: 200 kilograms；
Coffee: 26 kilograms, wherein coffee is coffee extracted concentrated solution, and solid content is 50%；
Maple sugar: 15 kilograms；
Sea salt: 0.5 kilogram；
White sugar: 25 kilograms；
Sweeting agent: 20.02 kilograms, wherein, and 20 kilograms of high fructose syrup, 0.02 kilogram of sucralose；
Dilute cream: 20 kilograms；
Stabilizer: 12.73 kilograms, including 10 kilograms of modified starch, 2.5 kilograms of Microcrystalline Cellulose, carrageenan 0.23
Kilogram；
Emulsifying agent: 1.4 kilograms, including 1.2 kilograms of glyceryl monostearate, 0.2 kilogram of sodium stearoyl lactate；
Acidity regulator: 1.7 kilograms, including 0.25 kilogram of sodium hexameta phosphate, 1.1 kilograms of sodium carbonate, sodium citrate
0.35 kilogram；
Essence and flavoring agent: 0.9 kilogram；
Water: mend to 1000 kilograms.
2nd, preparation method
2.1 by milk under 65 DEG C of temperature, the pressure of 250bar homogenizing, then pasteurize 15s at a temperature of 85 DEG C,
It is cooled to less than 20 DEG C；Put into maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent, the mixing of part acidity regulator, be warming up to 80
DEG C, stirring and dissolving 10 minutes, cooling, obtain newborn base material；
2.2 by coffee with part room temperature water in 25 degrees Celsius of lower stirring and dissolving 30 minutes, add remainder acidity adjustment
Agent, is uniformly mixed, and obtains coffee base material, ph value 7.11；
Sweeting agent is mixed with water, dissolves by 2.3, obtains sugar liquid；
2.4, by the sugar liquid mixing of the newborn base material of step 2.1,2.2 coffee base material and 2.3, use water constant volume, add essence
Spice；
Mixed liquor obtained by step 2.4 is carried out uht sterilization, 135 DEG C of sterilization temperature, sterilizing time 30 seconds by 2.5；Cold
But, aseptic storage；Sterile filling, 25 DEG C of fill temperature；Obtain finished product.
After the present embodiment product places 30 days at room temperature, product tissue is in good condition；With rich flavor full, mouthfeel is suitable
Sliding；The stability of final products preferably, does not have fat floating and deposited phenomenon.The total sugariness of product is 59g/kg.
Embodiment 9
Method according to embodiment 8 prepares coffee beverage, and difference is, without maple sugar and sea salt.
Sensory evaluation test is carried out to the product of embodiment 8 and embodiment 9,95% testee thinks embodiment 8
Product embodiment 9 product to be substantially better than in terms of local flavor, mouthfeel plumpness, flavor coordination and taste novelty degree；Exist simultaneously
Find in the stabilising system contrast test in later stage, embodiment 8 product is better than embodiment 9 product, Qian Zhe in terms of stability
Later stage shows as less precipitation capacity.Illustrate that the interpolation without sea salt and maple sugar not only gives coffee beverage splendid local flavor mouth
Sense, also by the stability of impact coffee beverage.
Embodiment 10
Method according to embodiment 5 prepares coffee beverage, and difference is, does not contain sea salt in raw material.
Embodiment 11
Method according to embodiment 5 prepares coffee beverage, and difference is, milk is replaced with milk protein concentrate.
Embodiment 12
Method according to embodiment 5 prepares coffee beverage, and difference is, the ph value of coffee base material is 3.5.
Embodiment 13
Method according to embodiment 5 prepares coffee beverage, and difference is, stabilizer is 0.5 kilogram of carrageenan and 25 kilograms
Modified starch.
Embodiment 14
Method according to embodiment 5 prepares coffee beverage, and difference is, emulsifying agent is 2 kilograms of sucrose fatty acid ester, 2,000
Gram glyceryl monostearate and 2 kilograms of sodium stearoyl lactate.
Sensory evaluation is analyzed
With the product of embodiment 1～14 production as test specimen, taste and sensory test are carried out to it, method is: random
Choose 300 people composition test crowds, before tasting, it is carried out with the training of related deliberated index marking, so that each panelist is known about
Each index to a point scope, index occur during difference to point spacing.With the mode of blank marking to its local flavor after trial test
(10 points), mouthfeel (10 points), flavor coordination (10), taste novelty degree (10 points) and overall preference degree (10 points) are given a mark,
Fraction is higher, and effect is better.
Carry out statistical analysiss to tasting result, result is as shown in table 1.Concrete analysis is as follows:
Embodiment 1 product is compared with embodiment 2 product, and 75% testee thinks embodiment 1 product in local flavor and mouth
Sense plumpness aspect outline is weaker than embodiment 2 product.It can thus be seen that first milk is carried out homogenizing and pasteurize process,
Mixed with unclassified stores again, the flavor taste loss of the materials such as maple sugar, sea salt, acidity regulator can be efficiently reduced.
Embodiment 3 product is compared with embodiment 4 product, and 81% testee thinks the coffee flavor of embodiment 4 product
Slightly it is weaker than embodiment 3 product.Thus, the flavor taste of the coffee base material obtained by illustrating to be mixed under room temperature is preferable.
Embodiment 8 is compared with the product of embodiment 9,95% testee thinks embodiment 8 product in flavor taste
And stability will be substantially better than embodiment 9 product.Thus, the local flavor mouth of the interpolation appreciable impact product of maple sugar and sea salt is described
Sense.
Compared with embodiment 10 product, the interpolation of sea salt makes the flavor taste of product be substantially better than not to embodiment 5 product
Add sea salt.
, compared with embodiment 11 product, flavor taste is preferable for embodiment 5 product.Main cause is probably milk protein concentrate
It is obtained from filtering or being dried etc. and to process, thus the flavor taste of finished product will be impacted.
, compared with embodiment 5 product, the ph value of coffee base material is low for embodiment 12 product, by the local flavor mouth of impact product
Sense.
Compared with embodiment 5 product, the stabilising system of product builds unsuccessfully embodiment 13 product, gelatin phenomenon, but
It is that the flavor taste impact on product is less.
Embodiment 14 product compared with embodiment 5 product, the less stable of product, occur in that fat aggregation phenomenon, but
It is that the flavor taste impact on product is less.
Table 1: the trial test result of embodiment of the present invention product collects
Stability analyses
For ready-to-drink product, product stability is important index.With the coffee beverage of embodiment 1～14 production for test
Sample, carries out system stability test to it, and method is: under the conditions of room temperature (25 DEG C), low temperature (4 DEG C) and insulation (37 DEG C),
Standing is observed 180 days, cuts off packaging at set intervals and topples over its fat floating situation of sample observation, bleed situation and precipitation feelings
Condition.The results are shown in Table 2, table 3, table 4.
It can be seen from the results that embodiment 1 product is compared with embodiment 2 product, embodiment 1 product will in terms of stability
Slightly it is weaker than embodiment 2 product, the former slightly more fat floatings and precipitation than the latter can in the later stage.Thus, illustrate first
After milk is carried out homogenizing, pasteurize and cooling, then mix with unclassified stores, the mouthfeel for product and the effect of stability
Fruit is preferably.
Embodiment 3 product is compared with embodiment 4 product, and embodiment 3 product is better than embodiment 4 in terms of stability and produces
Product, the former shows as less precipitation capacity in the later stage.
The product of embodiment 58, shows as good stability, minimal amount fat floating and precipitation only in the later stage,
No bleed phenomenon occurs.
Embodiment 8 product is compared with embodiment 9 product, and embodiment 8 product is better than embodiment 9 in terms of stability and produces
Product, the former shows as less precipitation capacity in the later stage.Illustrate that the interpolation without sea salt and maple sugar not only gives coffee beverage splendid
Flavor taste, also will impact coffee beverage stability.
Compared with embodiment 10 product, product all shows well in terms of the stability in later stage embodiment 5 product, the two it
Between basic indistinction.
Embodiment 5 product compared with embodiment 11 product, embodiment 11 product the later stage stability less than embodiment 5
Product, shows as more fat floatings and precipitation.
Embodiment 5 product compared with embodiment 12 product, embodiment 12 product the later stage stability less than embodiment 5
Product, shows as more fat floatings and precipitation.
Compared with embodiment 5 product, the stabilising system of product builds unsuccessfully embodiment 13 product, gelatin phenomenon.
Embodiment 14 product compared with embodiment 5 product, the less stable of product, occur in that fat aggregation phenomenon.
Table 2: the stability observing result of embodiment of the present invention product collects (room temperature)
Continued 2
Table 3: the stability observing result of embodiment of the present invention product collects (low temperature)
Continued 3
Table 4: the stability observing result of embodiment of the present invention product collects (insulation)
Continued 4
In the description of this specification, reference term " embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy describing with reference to this embodiment or example
Point is contained at least one embodiment or the example of the present invention.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.And, the specific features of description, structure, material or feature can be in office
Combine in an appropriate manner in one or more embodiments or example.Additionally, in the case of not conflicting, the skill of this area
The feature of the different embodiments described in this specification or example and different embodiment or example can be tied by art personnel
Close and combine.
Although embodiments of the invention have been shown and described above it is to be understood that above-described embodiment is example
Property it is impossible to be interpreted as limitation of the present invention, those of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
1. a kind of coffee beverage is it is characterised in that include: maple sugar, sea salt and coffee.
2. coffee beverage according to claim 1 is it is characterised in that being based on coffee beverage described in 1000 weight portions, described
Coffee beverage includes:
The milk of 100～900 weight portions；
The coffee solid content of 3～20 weight portions；
The maple sugar of 1～100 weight portion；
The sea salt of 0.1～2 weight portion；
The stabilizer of 0.3～20 weight portion；
The emulsifying agent of 0.2～4 weight portion；
The acidity regulator of 0.1～3 weight portion；And
The water of surplus.
3. coffee beverage according to claim 2 is it is characterised in that described stabilizer includes:
At least one of carrageenan, gellan gum, Microcrystalline Cellulose, guar gum, sodium alginate, locust bean gum and modified starch,
At least one of preferably carrageenan, gellan gum and Microcrystalline Cellulose.
4. coffee beverage according to claim 2 is it is characterised in that described emulsifying agent includes:
At least one of glyceryl monostearate, sucrose fatty acid ester, sodium stearoyl lactate and diacetyl tartarate mono-stearin,
At least one of preferably glyceryl monostearate and diacetyl tartarate mono-stearin.
5. coffee beverage according to claim 2 is it is characterised in that described acidity regulator includes:
Sodium citrate, sodium bicarbonate, sodium tripolyphosphate, sodium hexameta phosphate, tertiary sodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate with
At least one of and sodium carbonate,
At least one of optimization citric acid sodium, sodium bicarbonate, sodium tripolyphosphate and sodium hexameta phosphate.
6. coffee beverage according to claim 2 is it is characterised in that described coffee beverage further includes 3～50 weight
The dilute cream of part,
Optionally, described coffee beverage further includes: at least one of white sugar and sweeting agent,
Described sweeting agent includes: Fructose, high fructose syrup, glucose, maltose, Lactose, sugar alcohols sweeting agent, sucralose, peace
At least one of match honey, aspartame and cyclamate,
Optionally, described coffee beverage further includes essence and flavoring agent,
Preferably,
Described coffee beverage includes white sugar and high fructose syrup,
In terms of sucrose, the consumption of described white sugar and sweeting agent is to control total sugariness of described coffee beverage in 10～90g/
kg.
7. coffee beverage according to claim 2 is it is characterised in that described coffee solid content is with coffee extract, coffee
Coffee extracts at least one form offer of concentrated solution and coffee bean.
8. a kind of method preparing coffee beverage described in any one of claim 1～7 is it is characterised in that include:
(1) described raw material is mixed, obtained mix products；And
(2) described mix products are sterilized, to obtain described coffee beverage,
Preferably, further include: described coffee beverage is carried out at 10～30 DEG C fill.
9. method according to claim 8 is it is characterised in that described mixing includes:
(1-1) by described milk, maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent and optional partly described acidity adjustment
Agent carries out the first mixing, homogenizing, pasteurize and cooling, obtains newborn base material；
(1-2) by least one, the remaining described acidity adjustment of described coffee extract, coffee extracted concentrated solution and coffee bean
Agent carries out second with water described in Part I and mixes, and obtains coffee base material；
(1-3) at least one of described white sugar and sweeting agent and water described in Part II are carried out the 3rd to mix, obtain sugar
Liquid；And
(1-4) described breast base material, coffee base material and sugar liquid are carried out the 4th mixing, and will be obtained with water described in remainder
Mixed liquor constant volume, adds essence and flavoring agent, to obtain described mix products,
Optionally,
Described step (1-1) includes:
By described milk, maple sugar, sea salt, dilute cream, stabilizer, emulsifying agent and optional partly described acidity regulator successively
Carry out the first mixing, homogenizing, pasteurize and cooling, obtain newborn base material；Or
Described milk is carried out homogenizing, pasteurize and cooling successively, and by obtained cooled product and maple sugar, sea salt, dilute
Butter, stabilizer, emulsifying agent and partly described acidity regulator carry out the first mixing, obtain newborn base material,
Optionally,
Described first mixing is stirring 5～20min at a temperature of 60～90 DEG C；
Described second mixing is stirring 10～30min at a temperature of 5～30 DEG C；
Described sterilization is to carry out 4～90s at a temperature of 120～145 DEG C,
Preferably,
Described step (1-1) includes:
Described milk is carried out homogenizing, pasteurize and cooling successively, and by obtained cooled product and maple sugar, sea salt, dilute
Butter, stabilizer, emulsifying agent and partly described acidity regulator carry out the first mixing, obtain newborn base material.
10. method according to claim 9 is it is characterised in that the ph value of described coffee base material is 5.00～8.00.
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| CN108124416A (en) * | 2017-12-11 | 2018-06-05 | 新希望双喜乳业（苏州）有限公司 | A kind of long shelf-life original flavor milk-contained drink and preparation method thereof |
| CN108308348A (en) * | 2018-01-26 | 2018-07-24 | 北京旧石器餐饮管理有限公司 | Coffee high in fat and preparation method thereof |
| JP2018166445A (en) * | 2017-03-30 | 2018-11-01 | キリン株式会社 | Beverage containing condensed phosphate |
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| CN109221416A (en) * | 2018-07-05 | 2019-01-18 | 江苏豪蓓特食品有限公司 | A kind of stability production method of secondary sterilization type coffee-milk drinks |
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| CN112889919A (en) * | 2019-11-19 | 2021-06-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee milk and preparation method thereof |
| CN112889919B (en) * | 2019-11-19 | 2024-04-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee milk and preparation method thereof |
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