CN106551000A - Special dilute cream of a kind of coffee and its preparation method and application - Google Patents
Special dilute cream of a kind of coffee and its preparation method and application Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
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Abstract
The present invention relates to special dilute cream of a kind of coffee and its preparation method and application.The special dilute cream of coffee prepared by the present invention, with fresh milk as raw material, isolated dilute cream carries out heating up, homogenizing, fill after sterilization, finished product carries out ultra high pressure treatment technique again and makes.Fresh butterfat is adopted for raw material, without any trans fatty acid, health-nutrition；Heat treatment temperature is relatively low, preferably keeps product special flavour；Obtained shelf life of products is 12 months, is longer than presently commercially available product, and product has preferable stability within the shelf-life, occurs without layering and the phenomenon such as becomes sour.According to the special dilute cream of coffee of the present invention application process obtained in add dilute cream coffee, homogeneous, mouthfeel is smooth, attractive color.
Description
Technical field
The present invention relates to special dilute cream of a kind of coffee and its preparation method and application.
Background technology
Market is gradually popular at home for coffee-type beverage.With the popularization of coffee culture, Western-style i.e. drink coffee is in China
Progressively open in market.Although the strong fragrance of coffee is generally liked by consumer, for the pained mouthfeel of coffee receives
Degree is relatively low, therefore for different consumer groups, ready-to-drink class coffee beverage can add milk, dilute cream and milk foam etc., make agate
Strange Macchiato, Cappuccino (Cappuccino) and latte etc..The coffee for wherein adding dilute cream not only causes the coffee to be in
Existing tempting color and luster, strong butterfat fragrance and coffee aroma fusion, and can provide coffee smooth mouthfeel.Part coffee is
Drink businessman can provide " coffee cream ball " for consumer, include hydrogenated vegetable oil, be not easy to people in such product in main component
The health of body.As status of the healthy class beverage in the minds of consumer is consolidated, more and more hotel owners begin to use creme fraiche
Allotment coffee, but after dilute cream is added in coffee, meeting Jing often occurs flocculating or being formed penniform floccule, and this can be disappeared
Expense person brings bad consumption experience.At present in the production technology of the special dilute cream of external production coffee, more using 130～150
DEG C/3～5s process for sterilizing, and producing under this technique, dilute cream easily forms Oil globule during storing and floats, and product layering is existing
As.To obtain preferable product stability, also using twice homogenization technique, carry out before sterilization and after sterilization respectively, homogenizing pressure
Power is 20MPa or so, although the aggregation of Oil globule during to a certain degree avoiding storage, but for manufacturer, technique compared with
For loaded down with trivial details, and the homogenizer after sterilizing must be aseptic homogenizer.And higher sterilization temperature and continuous homogenization, it is right
The local flavor of product brings harmful effect.
The invention provides a kind of preparation method of the special dilute cream of coffee, is combined by formula and technique so that fat
Ball is uniform in size, and product stability preferably, and is compared with existing commercially available dilute cream, with the longer shelf-life.Integrated artistic is grasped
Make simple, it is easy to industrialized production.Product adds into coffee, with preferable product stability, and contributes to coffee presentation
Good color and luster, quality and mouthfeel.
The content of the invention
The special dilute cream of coffee prepared by the present invention, with fresh milk as raw material, isolated dilute cream carries out heating up,
Fill after matter, sterilization, finished product carry out ultra high pressure treatment technique again and make.Fresh butterfat is adopted for raw material, without any trans fat
Fat acid, health-nutrition；Heat treatment temperature is relatively low, preferably keeps product special flavour；Obtained product room temperature places the shelf-life for 12
Individual month, it is longer than presently commercially available product, and product has preferable stability within the shelf-life, occurs without layering and the phenomenon such as become sour；
Product is homogeneous, after adding into coffee, provides preferable color and luster and smooth mouthfeel for coffee.
The present invention provides a kind of preparation method of the special dilute cream of coffee, and the method comprises the steps:
(1) with fresh milk as raw material, the isolated dilute cream of butterfat and skimmed milk；
(2) dilute cream obtained in step (1) and skimmed milk are mixed, it is 10～20wt% to adjust its fat content, is obtained
Mixture a,；
(3) the mixture a that will be obtained in step (2), is preheated to 50～60 DEG C, addition compound stabilizers, and its addition is
0.2～0.6wt% of mixture a fat contents, after stirring, obtains mixture b, and the titratable acidity for determining mixture b is 12
～15 ° of T；
(4) the mixture b for obtaining step (3) homogenizing under 15～25MPa of pressure, is sterilized using tubular type after homogenizing, is killed
Bacterium condition is 72～76 DEG C, and the time is 12～17s, obtains mixture c, and after homogenizing, the Oil globule particle diameter of mixture c is 1～3 μm；
(5) cool down, fill；
(6) canned mixture c is carried out into ultra high pressure treatment at 23～27 DEG C, wherein the supertension time be 1～
3min, processing pressure are 400～600MPa, and after process, Oil globule particle diameter is 0.3～0.6 μm, obtains final product the special dilute cream of coffee.
Further, in fresh milk, protein content is 2.5～3.5wt%, fatty for 2.5～3.5wt%, carbon hydrate
Thing content is 4.5～5.5wt%.
Further, fresh raw milk preheating temperature carries out butterfat separation, fat in isolated skimmed milk for 50～60 DEG C
Fat content≤0.5wt%, in dilute cream, fat content is 35～40wt%.
Further, compound stabilizers are the one kind in buffering salt, including phosphoric acid salt, citric acid salt and sodium carbonate
Or it is various.
Further, fill is carried out after being cooled to 23～27 DEG C.
The present invention also provides the special dilute cream of a kind of coffee prepared according to said method.
The special dilute cream of the coffee, its fat content is 10～20wt%, and protein content is 3～4wt%, carbon aquation
Compound content is 4～6wt%, and content of ashes is 0.3-0.7wt%, and water content is 69.3-82.7wt%.
The present invention also provides application of the described special dilute cream of coffee in coffee.
Further, coffee powder is added to the water, its ratio is 7～12g/100g, and water temperature is 50～60 DEG C, adds coffee
The special dilute cream of coffee.
Further, the pH for brewing rear coffee is 5～5.5, and it is 10～110mg/100g to infuse coffee with calcium content in water.
Compared with prior art, the beneficial effects of the present invention is：
1. the special dilute cream of coffee of present invention production, with fresh milk as raw material, isolated dilute cream carries out heating up,
Fill after homogenizing, sterilization, finished product carry out ultra high pressure treatment technique again and make.
2. fresh butterfat is adopted for raw material, without any trans fatty acid, health-nutrition；Heat treatment temperature is relatively low, preferably
Holding product special flavour；Obtained shelf life of products is 12 months, is longer than presently commercially available product, and product has within the shelf-life
Preferable stability, occurs without layering and the phenomenon such as becomes sour.
3. according to the special dilute cream of coffee of the present invention application process obtained in add the special dilute cream coffee of coffee
Coffee, homogeneous, mouthfeel is smooth, attractive color.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Among applying a scope.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product description is selected.
Embodiment 1
1st, the dilute special dilute cream preparation method of coffee
Take fresh milk, wherein protein content is 2.5wt%, fat content is 3.5wt%, carbohydrate content is
4.5wt%.Fresh milk is preheated to 50 DEG C of butterfat and separates, and it is 0.5wt% to isolate fat content in skimmed milk, fat in dilute cream
Fat content is 35wt%.Skimmed milk and dilute cream are mixed into into the mixture a that fat content is 10wt% according to a certain percentage, plus
Heat be slowly stirred to after 50 DEG C while, add 1ml mass fractions for the phosphate solution of 20wt%, to mixture after stirring
The titratable acidity of b is 12 ° of T.
The uniform homogeneous blend b at 50 DEG C, pressure is 15MPa, and after homogenizing, fatty particle diameter is 3 μm, is then sterilized using tubular type,
72 DEG C, 17s obtains mixture c.Mixture c is cooled to 23 DEG C and carries out fill, and fill 9g is filled per individual packets.
Individual packets dress mixture c after fill carries out ultra high pressure treatment in 23 DEG C, and wherein processing pressure is 400MPa, place
Reason time 3min, after process, fatty particle diameter is 0.6 μm.In the special dilute cream of obtained coffee fat content be 10wt%, egg
Bai Hanliang 3wt%, carbohydrate content 4wt%, content of ashes is 0.3wt%, moisture 82.7wt%.
2nd, the special dilute cream application of coffee
Concentration of infusing coffee is 7wt%, and it is 10mg/l to infuse coffee with calcium ion content in water, and temperature is 50 DEG C, coffee
PH is 5.5 (25 DEG C), and coffee special dilute cream is poured slowly in coffee, and addition is about 9g/200ml.
In the present embodiment, the obtained special dilute cream product of coffee has preferable local flavor, and 12 can be placed under product room temperature
Month, and without lamination within the shelf-life, with preferable product stability, the sense organ of product, physics and chemistry, funguses poison in the shelf-life
Element, pollutant limitation and microbial status meet GB19646《National food safety standard --- dilute cream, butter and without Rheum alexandrae Batal.
Oil》；After product is added in coffee, preferable color and luster and smooth mouthfeel are provided for coffee.
Embodiment 2
1st, the special dilute cream preparation method of coffee
Take fresh milk, wherein protein content is 3.5wt%, fat content is 2.5wt%, carbohydrate content is
5.5wt%.Fresh milk is preheated to 60 DEG C of butterfat and separates, and it is 0.5wt% to isolate fat content in skimmed milk, fat in dilute cream
Fat content is 40wt%.Skimmed milk and dilute cream are mixed into into the mixture a that fat content is 20wt% according to a certain percentage, plus
Heat be slowly stirred to after 60 DEG C while, add 5ml mass fractions for 10wt% citric acid and carbonate solution, after stirring
Titratable acidity to mixture b is 15 ° of T.
The uniform homogeneous blend b at 60 DEG C, pressure is 25MPa, and after homogenizing, fatty particle diameter is 3 μm, is then sterilized using tubular type,
76 DEG C, 12s obtains mixture c.Mixture c is cooled to 27 DEG C and carries out fill, and fill 11g is filled per individual packets.
Individual packets dress mixture c after fill carries out ultra high pressure treatment in 27 DEG C, and wherein processing pressure is 600MPa, place
Reason time 1min, after process, fatty particle diameter is 0.3 μm.In the special dilute cream of the special coffee of obtained coffee, fat content is
20wt%, protein content 4wt%, carbohydrate content 6wt%, content of ashes is 0.7wt%, moisture 69.3wt%.
2nd, the special dilute cream application of coffee
Concentration of infusing coffee is 12wt%, and it is 110mg/l to infuse coffee with calcium ion content in water, and temperature is 60 DEG C, coffee
Coffee pH is 5.0 (25 DEG C), and dilute cream is poured slowly in coffee, and addition is about 11g/200ml.
In the present embodiment, the obtained special dilute cream product of coffee has preferable local flavor, and 12 can be placed under product room temperature
Month, and without lamination within the shelf-life, with preferable product stability, the sense organ of product, physics and chemistry, funguses poison in the shelf-life
Element, pollutant limitation and microbial status meet GB19646《National food safety standard --- dilute cream, butter and without Rheum alexandrae Batal.
Oil》；After product is added in coffee, preferable color and luster and smooth mouthfeel are provided for coffee.
Embodiment 3
1st, the special dilute cream preparation method of coffee
Take fresh milk, wherein protein content is 3.0wt%, fat content is 3.0wt%, carbohydrate content is
5.0wt%.Fresh milk is preheated to 55 DEG C of butterfat and separates, and it is 0.5wt% to isolate fat content in skimmed milk, fat in dilute cream
Fat content is 37wt%.Skimmed milk and dilute cream are mixed into into the mixture a that fat content is 15wt% according to a certain percentage, plus
Heat be slowly stirred to after 55 DEG C while, add 3ml mass fractions for 15wt% phosphate and citrate compounding saline solution, stir
Titratable acidity after mixing uniformly to mixture b is 13 ° of T.
The uniform homogeneous blend b at 55 DEG C, pressure is 20MPa, and after homogenizing, fatty particle diameter is 2 μm, is then sterilized using tubular type,
75 DEG C, 15s obtains mixture c.Being cooled to 25 DEG C carries out fill, and fill 10g is filled per individual packets.
Individual packets dress mixture c after fill carries out ultra high pressure treatment in 25 DEG C, and wherein processing pressure is 500MPa, place
Reason time 2min, after process, fatty particle diameter is 0.5 μm.In the special dilute cream of obtained coffee fat content be 15wt%, egg
Bai Hanliang 3.5wt%, carbohydrate content 5.0wt%, content of ashes is 0.5wt%, moisture 76wt%.
2nd, the special dilute cream application of coffee
Concentration of infusing coffee is 10wt%, and it is 80mg/l to infuse coffee with calcium ion content in water, and temperature is 55 DEG C, coffee
PH is 5.3 (25 DEG C), and coffee special dilute cream is poured slowly in coffee, and addition is about 10g/200ml.
In the present embodiment, the obtained special dilute cream product of coffee has preferable local flavor, and 12 can be placed under product room temperature
Month, and without lamination within the shelf-life, with preferable product stability, the sense organ of product, physics and chemistry, funguses poison in the shelf-life
Element, pollutant limitation and microbial status meet GB19646《National food safety standard --- dilute cream, butter and without Rheum alexandrae Batal.
Oil》；After product is added in coffee, preferable color and luster and smooth mouthfeel are provided for coffee.
Comparative example 1
1st, the special dilute cream preparation method of coffee
It is adjusted on the basis of embodiment 1, it is 10wt% phosphate and carbonic acid to add mass fraction in acid adjustment technique
Salt compounds saline solution, and in mixture a, addition is 0.5ml, and mixture b titratable acidities are 10 ° of T.The same embodiment of remaining step
1。
In the special dilute cream of obtained coffee, fat content is 15wt%, and protein content 3.5wt%, carbohydrate contain
Amount 5.0wt%, content of ashes is 0.5wt%, moisture 76wt%.
2nd, the special dilute cream application of coffee
The application process of the special dilute cream of coffee is with embodiment 1.
In the present embodiment, although the obtained special dilute cream product of coffee has a preferable local flavor, and within the shelf-life in December
Product physics and chemistry, mycotoxin, pollutant limitation and microbial status meet GB19646《National food safety standard --- dilute milk
Oil, butter and anhydrous butter oil》Standard, but place at normal temperatures and Oil globule floating, lamination occur within 6 months；Product adds
After entering in coffee, there is flocculation phenomenon in coffee surface, and quality is rough, and mouthfeel lacks smooth.
Comparative example 2
1st, the special dilute cream preparation method of coffee
It is adjusted on the basis of embodiment 2, in tubular type process for sterilizing, is adjusted to 135 DEG C, 4s carries out second after sterilization
Secondary homogenization, homogenization pressure are 20MPa, and temperature is 55 DEG C, and the Oil globule particle diameter of resulting mixture c is 0.5 μm
In the special dilute cream of obtained coffee fat content be 20wt%, protein content 4wt%, carbohydrate content
6wt%, content of ashes is 0.7wt%, moisture 69.3wt%.
2nd, the special dilute cream application of coffee
The application process of the special dilute cream of coffee is with embodiment 2.
In the present embodiment, the special dilute cream product special flavour of obtained coffee is not good, has fat oxidation taste, and product is in room temperature
Under be only capable of storage 9 months, occur after the shelf-life Oil globule float, lamination；Product add coffee in, it is impossible to present compared with
Good taste and flavor.
Comparative example 3
1st, the special dilute cream preparation method of coffee
It is adjusted on the basis of embodiment 2, the prepackaged pressure for carrying out supertension is 200MPa, and the time is
5min, after process, Oil globule particle diameter is 1.2 μm, and remaining operation is with embodiment 2.
In the special dilute cream of obtained coffee fat content be 20wt%, protein content 4wt%, carbohydrate content
6wt%, content of ashes is 0.7wt%, moisture 69.3wt%.
2nd, the special dilute cream application of coffee
The application process of the special dilute cream of coffee is with embodiment 2.
In the present embodiment, the obtained special dilute cream product of coffee had preferable local flavor and product stable at first 6 months
Property, after being added in coffee, the preferable color and luster of coffee, quality and local flavor can be supplied to, but with the prolongation of shelf-life, in room temperature
After lower placement 9 months, in product, there is mycete to occur, and total plate count is 1.5 × 105Cfu/ml, beyond GB19646《Food is pacified
Full national standard --- dilute cream, butter and anhydrous butter oil》Standard prescribed limit；Meanwhile, occur becoming sour, Oil globule float and point
The bad phenomenon such as layer.
Comparative example 4
1st, the special dilute cream preparation method of coffee
With embodiment 3.
In the special dilute cream of obtained coffee, fat content is 15wt%, and protein content 3.5wt%, carbohydrate contain
Amount 5.0wt%, content of ashes is 0.5wt%, moisture 76wt%.
2nd, the special dilute cream application of coffee
The application process of the special dilute cream of coffee is adjusted on the basis of embodiment 3, and the pH value of wherein infusion is
4.5, remaining step is with embodiment 3.
In the present embodiment, the obtained special dilute cream product of coffee has preferable local flavor, and 12 can be placed under product room temperature
Month, and without lamination within the shelf-life, with preferable product stability, the sense organ of product, physics and chemistry, funguses poison in the shelf-life
Element, pollutant limitation and microbial status meet GB19646《National food safety standard --- dilute cream, butter and without Rheum alexandrae Batal.
Oil》；But as coffee pH is too low, after adding said method to prepare dilute cream, it is impossible to form uniform quality, have feather cotton-shaped
Thing is produced, and brings the bad experience of vision to consumer.
Comparative example 5
1st, the special dilute cream preparation method of coffee
With embodiment 3.
In the special dilute cream of obtained coffee, fat content is 15wt%, and protein content 3.5wt%, carbohydrate contain
Amount 5.0wt%, content of ashes is 0.5wt%, moisture 76wt%.
2nd, the special dilute cream application of coffee
The application process of the special dilute cream of coffee is adjusted on the basis of embodiment 3, wherein brewing with calcium ion in water
Content is 300mg/l, and remaining step is with embodiment 3.
In the present embodiment, the obtained special dilute cream product of coffee has preferable local flavor, and 12 can be placed under product room temperature
Month, and without lamination within the shelf-life, with preferable product stability, the sense organ of product, physics and chemistry, funguses poison in the shelf-life
Element, pollutant limitation and microbial status meet GB19646《National food safety standard --- dilute cream, butter and without Rheum alexandrae Batal.
Oil》；But as in coffee brewing solution, calcium ion concentration is too high, after adding said method to prepare dilute cream, it is impossible to form equal
Even quality, has feather floccule to produce, brings the bad experience of vision to consumer.
Effect example 1
The commercially available how U.S. fresh coffee cream ball (cold preservation can preserve 240 days) of purchase and the embodiment of the present invention 1,2 and 3, comparative example
1st, 2 and 3 compare product stability in the shelf-life, and the surface and bottom for taking independent packaging dilute cream respectively determines Oil globule particle diameter.
More U.S. fresh sample is deposited at 4 DEG C, and inventive samples are placed in placing under room temperature.Measurement result see the table below 1.
From upper table 1, commercially available how U.S. fresh coffee cream ball levels Oil globule particle diameter within front 3 months shelf-lifves connects
Closely, with the prolongation of shelf-life, there is Oil globule aggregation, levels particle diameter difference is increased, and after cold preservation 12 months, upper strata is
Curdled appearance is formed, bottom has less liquid to separate out.After the embodiment of the present invention 1,2 and 3 is placed 12 months at room temperature, up and down
Layer Oil globule particle diameter difference is little, with preferable product stability；Levels fat after product is placed 6 months in comparative example 1
Spherolite footpath increases, and curdled appearance is formed after 9 months, and particle diameter can not be determined；Added using the special dilute cream of traditional coffee in contrast 2
Work technique, after wherein product places 9 months at room temperature, levels Oil globule particle diameter increases, and after 12 months, levels
It is respectively formed larger Oil globule polymer；Comparative example 3 processes sample using relatively low ultra high pressure, even if extending at supertension
The reason time, levels Oil globule clustering phenomena after placing 6 months at room temperature, is occurred in that, form curdled appearance, grain within 12 months
Footpath can not determine.
Effect example 2
The commercially available how U.S. fresh coffee cream ball (cold preservation can preserve 240 days) of purchase and the embodiment of the present invention 1,2 and 3, comparative example 3
Relatively product growth of microorganism situation in the shelf-life, will sample after independent packaging dilute cream sample blending.More U.S. fresh sample is in 4 DEG C
Lower storage, inventive samples are placed in placing under room temperature.All samples tracking during coliform, staphylococcus aureuses and
Salmonella is not detected, and total plate count and mycete measurement result see the table below 2.
From upper table 2, after how U.S. fresh sample cold preservation 9 months, total plate count exceeds GB19646《Food safety country mark
It is accurate --- dilute cream, butter and anhydrous butter oil》Prescribed limit；The embodiment of the present invention 1,2 and 3 places 12 months bacterium colonies at room temperature
Sum is ≤1 × 104, meet national standard, and mycete do not detect；Product bacterium colony at 9th month shelf-life in comparative example 3
Sum exceeds GB scope, and can detect mycete, and when placing 12 months, total plate count and mycete exceed GB scope.
Effect example 3
After buying how U.S. fresh coffee cream cold preservation 3 months, sample is added in coffee according to 1 method of embodiment, respectively with
Embodiment 1,2,3 in the present invention, made by comparative example 4 and 5, addition dilute cream coffee carries out subjective appreciation.Evaluation is chosen with special
The personnel 10 of industry sensory evaluation experience, evaluation index are carried out in terms of including obtained coffee color and luster, visual state and mouthfeel three,
Given a mark according to preference degree, in 1～10, the higher preference degree that represents of score value is stronger, otherwise weaker, full marks are 30 points.Each is felt
The evaluation result of official's evaluation personnel average after such as table 3 below：
From upper table 3, the special dilute cream of coffee obtained by the embodiment of the present invention 1,2 and 3 is added to rear color in coffee
Pool, visual state and mouthfeel have higher score；How U.S. commercially available fresh coffee cream visual state and mouth feeling experience degree be weaker；
During dilute cream obtained by comparative example of the present invention 4 and 5 is added to coffee, rear color and luster, visual state and mouthfeel score are relatively low.Cause
This, needs the special dilute cream using method of coffee within the scope of the present invention that preferable coffee product can be just obtained.
The above embodiment only expresses one embodiment of the present invention, and its description is more concrete and detailed, but
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for the ordinary skill people of this area
For member, on the premise of it can not depart from present inventive concept, some deformations and improvement can also be made, these belong to the present invention
Protection domain.
Claims (10)
1. the preparation method of the special dilute cream of a kind of coffee, it is characterised in that the method comprises the steps:
(1) with fresh milk as raw material, the isolated dilute cream of butterfat and skimmed milk；
(2) dilute cream obtained in step (1) and skimmed milk are mixed, it is 10～20wt% to adjust its fat content, must be mixed
Thing a,；
(3) the mixture a that will be obtained in step (2), is preheated to 50～60 DEG C, adds compound stabilizers, its addition to be mixing
0.2～0.6wt% of thing a fat contents, after stirring, obtains mixture b, and the titratable acidity for determining mixture b is 12～15 °
T；
(4) the mixture b for obtaining step (3) homogenizing under 15～25MPa of pressure, is sterilized using tubular type after homogenizing, and sterilize bar
Part is 72～76 DEG C, and the time is 12～17s, obtains mixture c, and after homogenizing, the Oil globule particle diameter of mixture c is 1～3 μm；
(5) cool down, fill；
(6) canned mixture c is carried out into ultra high pressure treatment at 23～27 DEG C, the wherein supertension time is 1～3min, is located
Reason pressure is 400～600MPa, and after process, Oil globule particle diameter is 0.3～0.6 μm, obtains final product the special dilute cream of coffee.
2. the preparation method of the special dilute cream of coffee according to claim 1, it is characterised in that fresh cattle in step (1)
In breast, protein content is 2.5～3.5wt%, and fat is 2.5～3.5wt%, and carbohydrate content is 4.5～5.5wt%.
3. the preparation method of the special dilute cream of coffee according to claim 1, it is characterised in that fresh cattle in step (1)
Newborn preheating temperature carries out butterfat separation for 50～60 DEG C, fat content≤0.5wt% in isolated skimmed milk, fat in dilute cream
Fat content is 35～40wt%.
4. the preparation method of the special dilute cream of coffee according to claim 1, it is characterised in that compounding is steady in step (3)
Determine agent for buffering salt, including phosphoric acid salt, citric acid salt and sodium carbonate in one or more.
5. the preparation method of the special dilute cream of coffee according to claim 1, it is characterised in that step (5) is cooled to 23
After～27 DEG C, then carry out fill.
6. the special dilute cream of a kind of coffee, it is characterised in which is special by the coffee as any one of claim 1-5
Obtained in the preparation method of dilute cream.
7. the special dilute cream of coffee according to claim 6, it is characterised in that the fat of the special dilute cream of the coffee contains
Measure as 10～20wt%, protein content is 3～4wt%, and carbohydrate content is 4～6wt%, and content of ashes is 0.3-
0.7wt%, water content are 69.3-82.7wt%.
8. application of the special dilute cream of coffee as claimed in claims 6 or 7 in coffee.
9. application of the special dilute cream of coffee according to claim 8 in coffee, it is characterised in that coffee powder is added
In water, its ratio is 7～12g/100g, and water temperature is 50～60 DEG C, adds the special dilute cream of coffee.
10. application of the special dilute cream of coffee according to claim 9 in coffee, it is characterised in that brew rear coffee
PH be 5～5.5, infuse coffee with calcium content in water be 10～110mg/100g.
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| CN107296104A (en) * | 2017-08-25 | 2017-10-27 | 光明乳业股份有限公司 | A kind of natural dilute cream and its processing method |
| CN107646980A (en) * | 2017-10-25 | 2018-02-02 | 绵阳市致旺食品有限公司 | A kind of preparation method of milk fat spread |
| CN107788501A (en) * | 2017-10-25 | 2018-03-13 | 绵阳市致旺食品有限公司 | A kind of preparation method of cream thickener |
| CN109169943A (en) * | 2018-07-12 | 2019-01-11 | 宁夏塞尚乳业有限公司 | A kind of ultrahigh-temperature whipping cream and its preparation method and application for milk tea |
| CN109393054A (en) * | 2018-11-28 | 2019-03-01 | 江南大学 | A kind of coffee and milk tea specialized soybean dilute cream preparation method and products thereof and application |
| CN115399372A (en) * | 2021-05-28 | 2022-11-29 | 宜兰食品工业股份有限公司 | Cream powder and preparation method and application thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107296104A (en) * | 2017-08-25 | 2017-10-27 | 光明乳业股份有限公司 | A kind of natural dilute cream and its processing method |
| CN107646980A (en) * | 2017-10-25 | 2018-02-02 | 绵阳市致旺食品有限公司 | A kind of preparation method of milk fat spread |
| CN107788501A (en) * | 2017-10-25 | 2018-03-13 | 绵阳市致旺食品有限公司 | A kind of preparation method of cream thickener |
| CN109169943A (en) * | 2018-07-12 | 2019-01-11 | 宁夏塞尚乳业有限公司 | A kind of ultrahigh-temperature whipping cream and its preparation method and application for milk tea |
| CN109393054A (en) * | 2018-11-28 | 2019-03-01 | 江南大学 | A kind of coffee and milk tea specialized soybean dilute cream preparation method and products thereof and application |
| CN109393054B (en) * | 2018-11-28 | 2021-08-24 | 江南大学 | Preparation method of soybean cream special for coffee and milk tea, product and application thereof |
| CN115399372A (en) * | 2021-05-28 | 2022-11-29 | 宜兰食品工业股份有限公司 | Cream powder and preparation method and application thereof |
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