CN106858000A - Butter coffee eats drink or instant buttered coffee and preparation method thereof - Google Patents
Butter coffee eats drink or instant buttered coffee and preparation method thereof Download PDFInfo
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- CN106858000A CN106858000A CN201710070316.1A CN201710070316A CN106858000A CN 106858000 A CN106858000 A CN 106858000A CN 201710070316 A CN201710070316 A CN 201710070316A CN 106858000 A CN106858000 A CN 106858000A
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- coffee
- butter
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- cream
- seed
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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
-
- 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
- A23F5/28—Drying or concentrating coffee extract
- A23F5/32—Drying or concentrating coffee extract by lyophilisation
-
- 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
- A23F5/28—Drying or concentrating coffee extract
- A23F5/34—Drying or concentrating coffee extract by spraying into a gas stream
Abstract
The invention discloses a kind of new butter coffee based on ethnic group's traditional food punching eat drink, and its instant buttered coffee preparation method.Traditionally method for punching, it is main material to use butter, Baked Coffee Beans by FAAS (or the pure powder of instant coffee), it is aided with walnut kernel (common grease benevolence) the end cream for pounding into smalls, salt or sugar, drink is eaten into butter coffee with butter bucket or the punching of electric buttered tea machine.For ease of carrying and preserving, it is main material to use butter, Baked Coffee Beans by FAAS (or the pure powder of instant coffee), it is aided with salt or sugar, emulsifying agent and maltodextrin etc., instant buttered ground coffee is prepared into by machinery emulsification, spray drying (or freeze-drying), the drinking water of heat is reconstituted when edible, you can eat drink as the butter coffee with traditional properties.The butter coffee of punching, or instant buttered coffee, its formula respectively have raw material flavor characteristics because using raw material different.But in general, butter coffee is exactly the food drink that a kind of new type has local flavor.
Description
Technical field：
The invention belongs to food beverage technology field, and in particular to the butter coffee based on ethnic group's traditional food invention
Edible drink, and its instant buttered coffee preparation method.
Background technology：
Buttered tea is the traditional characteristicses beverage of Tibet, China, is also the traditional characteristicses food of Naxi.Buttered tea is used as food
With drink, general yak cream (Butter)WithStrong tea (brick tea)Prepared by processing, with resisting cold of refreshing oneself, supplement energy, promote the production of body fluid to quench thirst
Effect, in the frigid plateau region for lacking vegetables, energy, replenishing vitamins etc. can be supplemented.It is that Naxi of Tibetan etc. is high and cold
There is the custom for drinking buttered tea in the nationality in mountain area, is its indispensable daily consumption drink, also as the spy in Tea-horse Ancient Road culture
Color.Traditional butter tea preparation method is：Appropriate butter is put into special bucket (butter bucket), plus smashes end into cake walnut kernel end
Cream (or other benevolences end cream, such as peanut, pumpkin seed, polly seed nucleole, purple perilla seed, fire fiber crops seed, linseed), sometimes
Also plus the egg mixed well, salt of adding some points reinjects the dense brick tea juice of infusion, with wooden handle puddle repeatedly, makes that butter is molten with tea juice to be
Integrally, in emulsus.With technological progress, there is electric buttered tea machine to manufacture buttered tea, and because of electric buttered tea machine
Easy to use, emulsification is abundant, and mouthfeel more preferably, and is widely used, and enters food and drink snack bar and family.
Strong tea in buttered tea not only plays the greasy feeling for mitigating butter, also makes one in high spirits, clearheaded, helps
The effect such as digestion.Coffee is occupied first of the big drink in the world three, coffee beverage consumption be current fast pin product fastest-rising in the world it
One.Coffee ＆ tea leaf is common that both containing the material caffeine for being capable of stimulating central nervous system, and is main component.
But butter coffee or a new ideas, do not substitute tealeaves and manufacture characteristic drink butter coffee with coffee.Replace tea with coffee
The butter coffee that leaf makes, just turns into a kind of novel edible drink with national characters.
The content of the invention：
The object of the invention is aiming at deficiencies of the prior art part, there is provided one kind has nationality based on protection
The theory of the butter coffee novel edible drink of characteristic, and the butter coffee method for punching developed according to traditional mode, and symbol
Close the preparation method of the instant buttered coffee of modern food consumption.
In order to realize above-mentioned purpose of the invention, the invention provides following technical scheme：
A kind of butter coffee eats beverage, with butter and Baked Coffee Beans by FAAS as main material, is aided with the walnut kernel end for pounding broken
Cream or other benevolence end cream containing grease seed, edible salt or table sugar, and auxiliary and condiment bake fiery fiber crops seed end or purple perilla seed
End, according to buttered tea production method, punching is emulsified and obtained in traditional butter bucket or electronic Ghee making machine, it is also possible to is added before emulsification and is adjusted
Even egg or other birds, beasts and eggs, one or more are used in mixed way.Described butter is yak cream, and milk, the cream of goat milk are yellow
Oil, margarine, one or more are used in mixed way；Described other grease-contained seed benevolences end cream be peanut, pumpkin seed,
Polly seed nucleole, fire fiber crops seed, Queensland nut end cream, one or more are used in mixed way；Described Baked Coffee Beans by FAAS be moderate bake or
Coffee bean or other shallow depth Baked Coffees that middle depth is baked, described auxiliary and condiment is edible salt, or table sugar.
Beverage is eaten present invention also offers another butter coffee, with butter and the pure powder of instant coffee as main material,
It is aided with the benevolence end cream of the walnut kernel end cream or other of pounding broken containing grease seed, salt or sugar, and auxiliary and condiment bakes fire
Numb seed end or purple perilla seed end, according to buttered tea production method, punching is emulsified and obtained in traditional butter bucket or electronic Ghee making machine,
Add the egg or other birds, beasts and eggs mixed well before can emulsifying, one or more are used in mixed way.Described butter is yak cream, ox
The cream of milk, goat milk, butter, margarine, one or more are used in mixed way；Described other benevolences of seed containing grease end cream is
Peanut, pumpkin seed, polly seed nucleole, fire fiber crops seed, Queensland nut end cream, one or more are used in mixed way；Described instant coffee
Pure powder is market sale commodity；Described auxiliary and condiment is edible salt, or table sugar.
Invention also provides a kind of instant buttered coffee, with butter and Baked Coffee Beans by FAAS as main material, it is aided with breast
Agent, curing agent, stabilizer etc., salt or sugar, and auxiliary and condiment, are made according to instant drink preparation method, described
Preparation that Baked Coffee Beans by FAAS use is spray-dried or freeze-drying is now milled：Baked Coffee Beans by FAAS is added in the quantitative drinking water for boiling
Now be milled the mesh of 30 mesh -100, and water is 15-20 times of ground coffee amount；Salt is added, addition is the 1%-4% of product population,
Boil 3-5 minutes, be filtered to remove coffee grounds, coffee liquid is filled into emulsifying device, add emulsifying agent (vegetable oil, casein
Sour sodium, sodium citrate or butter essence) and DE values 10-20 maltodextrin, stirring be made uniform mixed liquor, emulsifying agent is product
The 15-35% of total amount, curing agent, stabilizer (calcium lactobionate, cyclodextrin, citric acid or a small amount of sodium carboxymethylcellulose) are product
The 3-6% of product total amount, is maintaining 50 DEG C -60 DEG C of coffee mixeding liquid temperature, and the butter of heating fusing is added under high velocity agitation, plus
Enter the 5%-60% that amount is product population, emulsion is carried out with emulsifying device afterwards fully emulsified, obtain emulsifying liquid, plus
It is spray-dried in spray dryer, outlet temperature is kept for 50 DEG C -70 DEG C；Or emulsifying liquid will be obtained, it is added to freeze-drying
Device, obtains buff powder after freeze-drying, obtain the instant buttered coffee powder of buff powder；Described butter is yak
Cream, milk, the cream of goat milk, butter, margarine, one or more are used in mixed way；Described emulsifying agent be Arabic gum,
Caseinic acid, casein sodium, soybean protein, one or more are used in mixed way；Or cooperation is applied in combination food emulsifying agent sucrose
Fatty acid ester, glycerol stearate monoester, lecithin, propylene glycol fatty acid fat, one or more are used in mixed way.
A kind of instant buttered coffee, emulsifies preparation maltodextrin, butter and emulsifying agent and is mixed into coffee extracted as mentioned
After liquid is emulsified respectively, remerge rear fully emulsified；Or be mixed into coffee extract with maltodextrin, butter and emulsifying agent and once fill
Divide emulsification.
Present invention further provides another instant buttered coffee, with butter and the pure powder of instant coffee as main material,
It is aided with emulsifying agent, curing agent, stabilizer etc., salt or sugar, and auxiliary and condiment, is made according to instant drink preparation method,
The pure powder of described instant coffee is prepared using spray drying or freeze-drying：Instant coffee is added in the quantitative drinking water for boiling
Pure powder, water is 10-20 times of ground coffee amount；Salt is added, addition is the 1%-4% of product population, and stirring is fast by coffee
Molten pure powder is completely dissolved, and coffee liquid is filled into emulsifying device, adds emulsifying agent (vegetable oil, casein sodium, sodium citrate
Or butter essence) and DE values 10-20 maltodextrin, stirring is made uniform mixed liquor, and emulsifying agent addition is product population
15-35%, curing agent, stabilizer (calcium lactobionate, cyclodextrin, citric acid or a small amount of sodium carboxymethylcellulose) addition are product
The 3-6% of product total amount, is maintaining 50 DEG C -60 DEG C of coffee mixeding liquid temperature, and the butter of heating fusing is added under high velocity agitation, plus
Enter amount up to the 5%-60% of product population, emulsion is carried out with emulsifying device afterwards fully emulsified, obtain emulsifying liquid and add
It is spray-dried in spray dryer, outlet temperature is kept for 50 DEG C -70 DEG C；Or emulsifying liquid will be obtained be added to freeze-drying
Device, obtains the instant buttered coffee powder of buff powder after freeze-drying, described butter is yak cream, milk, goat milk
Cream, butter, margarine, one or more are used in mixed way, and described emulsifying agent is Arabic gum, caseinic acid, casein
Sour sodium, soybean protein, one or more are used in mixed way, or cooperation is applied in combination food emulsifying agent sucrose fatty acid ester, tristearin
Acid glycerol monoester, lecithin, propylene glycol fatty acid fat, one or more are used in mixed way.
A kind of instant buttered coffee, emulsifies preparation maltodextrin, butter and emulsifying agent and is mixed into coffee extracted as mentioned
After liquid is emulsified respectively, remerge rear fully emulsified；Or be mixed into coffee extract with maltodextrin, butter and emulsifying agent and once fill
Divide emulsification.
Meanwhile, the invention provides a kind of preparation method of the edible beverage of butter coffee, it is with butter and Baked Coffee Beans by FAAS
Main material, is aided with the benevolence end cream of the walnut kernel end cream or other of pounding broken containing grease seed, edible salt or table sugar, and adjust
Taste auxiliary material bakes fiery fiber crops seed end or purple perilla seed end, according to the punching in traditional butter bucket or electronic Ghee making machine of buttered tea production method
Emulsify and obtain, it is also possible to add the egg or other birds, beasts and eggs mixed well before emulsification, one or more are used in mixed way.Described butter is yak
Milk oil, milk, the cream of goat milk, butter, margarine, one or more are used in mixed way；Other described grease-contained kinds
Sub- benevolence end cream is peanut, pumpkin seed, polly seed nucleole, fire fiber crops seed, Queensland nut end cream, and one or more are used in mixed way；Institute
The Baked Coffee Beans by FAAS stated is the coffee bean that moderate is baked or middle depth is baked；Described auxiliary and condiment is edible salt, or table sugar.
Invention also provides the preparation method of the edible beverage of another butter coffee, with butter and the pure powder of instant coffee
It is main material, is aided with the benevolence end cream of the walnut kernel end cream or other of pounding broken containing grease seed, salt or sugar, and seasoning
Auxiliary material bakes fire fiber crops seed end or purple perilla seed end, and according to buttered tea production method, punching is newborn in traditional butter bucket or electronic Ghee making machine
Change and obtain, it is also possible to add the egg or other birds, beasts and eggs mixed well before emulsification, one or more are used in mixed way.Described butter is yak
Cream, milk, the cream of goat milk, butter, margarine, one or more are used in mixed way；Other described kinds of seed containing grease
Benevolence end cream is peanut, pumpkin seed, polly seed nucleole, fire fiber crops seed, Queensland nut end cream, and one or more are used in mixed way；Described
The pure powder of instant coffee is market sale commodity；Described auxiliary and condiment is edible salt, or table sugar.
Present invention further provides the preparation method of another instant buttered coffee, based on butter and Baked Coffee Beans by FAAS
Material is wanted, is aided with emulsifying agent, curing agent, stabilizer etc., salt or sugar, and auxiliary and condiment, according to instant drink preparation side
Method is made, preparation that described Baked Coffee Beans by FAAS use is spray-dried or freeze-drying is now milled：In the quantitative drinking water for boiling
Baked Coffee Beans by FAAS is added now to be milled the mesh of 30 mesh -100, water is 15-20 times of ground coffee amount；Salt is added, addition is product
The 1%-4% of total amount, is boiled 3-5 minutes, is filtered to remove coffee grounds, and coffee liquid is filled into emulsifying device, adds emulsifying agent
The maltodextrin of (vegetable oil, casein sodium, sodium citrate or butter essence) and DE values 10-20, stirring is made uniform mixing
Liquid, emulsifying agent is the 15-35% of product population, curing agent, stabilizer (calcium lactobionate, cyclodextrin, citric acid or a small amount of carboxylic first
Base sodium cellulosate) it is the 3-6% of product population, 50 DEG C -60 DEG C of coffee mixeding liquid temperature is being maintained, add add under high velocity agitation
The butter of heat fusing, addition is the 5%-60% of product population, emulsion is carried out with emulsifying device afterwards fully emulsified, is obtained
To emulsifying liquid, spray drying in spray dryer is added to, outlet temperature is kept for 50 DEG C -70 DEG C；Or emulsifying will be obtained
Liquid, is added to freeze-dryer, and buff powder is obtained after freeze-drying, obtains the instant buttered coffee powder of buff powder；
Described butter is yak cream, and milk, the cream of goat milk, butter, margarine, one or more mixing make
With；Described emulsifying agent is Arabic gum, caseinic acid, casein sodium, soybean protein, and one or more are used in mixed way；Or
Cooperation is applied in combination food emulsifying agent sucrose fatty acid ester, glycerol stearate monoester, lecithin, propylene glycol fatty acid fat, a kind of
Or several be used in mixed way；Emulsification prepare further with maltodextrin, butter and emulsifying agent be mixed into coffee extract emulsify respectively with
Afterwards, remerge rear fully emulsified；Or with maltodextrin, butter and emulsifying agent to be mixed into coffee extract once fully emulsified.
Additionally, present invention also offers a kind of preparation method of instant buttered coffee, being with butter and the pure powder of instant coffee
Main material, is aided with emulsifying agent, curing agent, stabilizer etc., salt or sugar, and auxiliary and condiment, is prepared according to instant drink
Method is made, and the pure powder of described instant coffee is prepared using spray drying or freeze-drying：Add in the quantitative drinking water for boiling
Enter the pure powder of instant coffee, water is 10-20 times of ground coffee amount；Salt is added, addition is the 1%-4% of product population, is stirred
Mix and be completely dissolved coffee instant pure powder, coffee liquid is filled into emulsifying device, add emulsifying agent (vegetable oil, caseinic acid
Sodium, sodium citrate or butter essence) and DE values 10-20 maltodextrin, stirring be made uniform mixed liquor, emulsifying agent addition is
The 15-35% of product population, curing agent, stabilizer (calcium lactobionate, cyclodextrin, citric acid or a small amount of sodium carboxymethylcellulose)
Addition is the 3-6% of product population, is maintaining 50 DEG C -60 DEG C of coffee mixeding liquid temperature, adds heating molten under high velocity agitation
The butter of change, addition up to product population 5%-60%, emulsion is carried out with emulsifying device afterwards it is fully emulsified, obtain
Matter emulsion is spray-dried in being added to spray dryer, and outlet temperature is kept for 50 DEG C -70 DEG C；Or emulsifying liquid will be obtained be added to
Freeze-dryer, obtains the instant buttered coffee powder of buff powder after freeze-drying,
Described butter is yak cream, and milk, the cream of goat milk, butter, margarine, one or more mixing make
With, described emulsifying agent is Arabic gum, caseinic acid, casein sodium, soybean protein, and one or more are used in mixed way, or
Person's cooperation is applied in combination food emulsifying agent sucrose fatty acid ester, glycerol stearate monoester, lecithin, propylene glycol fatty acid fat, one
Kind or it is several be used in mixed way, emulsification preparation maltodextrin, butter and emulsifying agent are mixed into after coffee extract emulsifies respectively, then
It is fully emulsified after merging；Or with maltodextrin, butter and emulsifying agent to be mixed into coffee extract once fully emulsified.
Instant buttered coffee powder product prepared by the above method, general sealing packaging, the drinking water punching of heat when eating
Adjust, you can eat drink as the butter coffee with traditional properties.
The instant buttered coffee prepared using the method for the present invention one (spray drying), method two (freeze-drying), is one
Plant the new instant buttered coffee beverage with coffee aroma.Instant buttered coffee beverage prepared by spray drying process, coffee
The instant buttered coffee beverage that fragrance is prepared not as freeze-drying method；I.e. freeze-drying method can more keep coffee aroma wind
Taste.And in distinct methods, grind made from coffee powder into instant buttered coffee beverage, compared with the pure powder of instant coffee is made, its
Coffee aroma is more protruded.Instant buttered coffee, there is coffee aroma, also there is butter fragrance, belongs to novel edible drink.Due to addition
Auxiliary material it is relatively more, mouthfeel is similar to instant buttered tea.
Specific embodiment：
Essentiality content of the invention is further illustrated with embodiments of the invention below, but present disclosure is not
It is confined to this.
Embodiment 1
Raw material and preparation method thereof is as follows：
1. there is the butter coffee method for punching of national characters
1.1 primary raw materials：
I. butter：After the heating of yak milk, mechanically decoupled milk and cream, the yak cream for obtaining are (authentic crisp
Oil).Cream can also be prepared with the milk of ox, sheep.Butter, butter of market sale etc. can be used
Ii. coffee：Baked Coffee Beans by FAAS, moderate is baked, and middle depth is baked, or the pure powder of instant coffee.There is pin in market
Sell.
Iii. walnut kernel end cream：Smalls is pounded into for dry walnut kernel salt mortar etc. and cause into paste, as seasoning.Use other seeds
The end of benevolence containing grease cream, such as peanut, pumpkin seed, polly seed nucleole, fire fiber crops seed, Queensland nut.
Iv. the egg mixed well can be added sometimes.Various birds, beasts and eggs can also be added.
V. flavouring：Edible salt, or table sugar.
1.2 butter coffee method for punching one
I. butter：Take 10g-30g butter and be put into butter bucket, or in electric buttered tea machine (various product brands are on sale).
Ii. walnut kernel end cream：Take and pound into smalls 20g-100g walnut kernel end cream, be put into butter bucket, or electric buttered tea machine
In.With other seed benevolences containing grease end cream, such as peanut, pumpkin seed, polly seed nucleole, fire fiber crops seed, Queensland nut.
Iii. the egg mixed well can be added sometimes：Take and mix well egg 50g-100g and be put into butter bucket, or electric buttered tea machine
In, it is also possible to plus various birds, beasts and eggs.
Iv. Baked Coffee powder：Take moderate to bake, middle depth Baked Coffee Beans by FAAS 50g-100g, milling to the mesh of 30 mesh -100,
Can.
V. flavouring：Take edible salt 1g-4.5g, or table sugar 20g-100g.
Vi. coffee water extract：Take 1500ml drinking water and be heated to boiling, Baked Coffee powder (iv) is added into boiled boiling water
In, with will flavouring (v), add in boiling water, keep fluidized state 3-5 minute, stop heating.
Vii. prepared by butter coffee：Ready-made coffee water extract (vi) is filtered with filter paper funnel and is added, equipped with (i,
Ii, iii) butter bucket, rush it is even stirring hundred under, it is fully emulsified；Or the stirring of electric buttered tea machine, -8 minutes 3 minutes are fully emulsified.
Novel beverage butter coffee is prepared into, 5 parts (cup, bowls) is segmented into and is drunk.
1.3 butter coffee method for punching two
I. butter：Take 10g-30g butter and be put into butter bucket, or in electric buttered tea machine (various product brands are on sale).
Ii. walnut kernel end cream：Take and pound into smalls 20g-100g walnut kernel end cream, be put into butter bucket, or electric buttered tea machine
In.With other seed benevolences containing grease end cream, such as peanut, pumpkin seed, polly seed nucleole, fire fiber crops seed, Queensland nut.
Iii. the egg mixed well can be added sometimes：Take and mix well egg 50g-100g and be put into butter bucket, or electric buttered tea machine
In, it is also possible to plus various birds, beasts and eggs.
Iv. instant coffee powder：Take the pure powder 10g-20g of instant coffee.There is sale in market.
V. flavouring：Take edible salt 1g-4.5g, or table sugar 20g-100g.
Vi. coffee water extract：Take 1500ml drinking water and be heated to boiling, the pure powder of instant coffee (iv) is added into boiled boiling
In water, with will flavouring (v), in adding boiling water, be completely dissolved it is uniform after, stop heating.
Vii. prepared by butter coffee：Ready-made coffee water extract (vi) is added, the butter bucket equipped with (i, ii, iii),
Rush under even stirring hundred, it is fully emulsified；Or the stirring of electric buttered tea machine, -8 minutes 3 minutes are fully emulsified.It is prepared into Novel beverage
Butter coffee, is segmented into 5 parts (cup, bowls) and drinks.
Using the above method one, the punching of method two butter coffee due to walnut kernel (or peanut, pumpkin seed, sunflower seeds
Benevolence, fire fiber crops seed, Queensland nut etc.) pound into smalls cream, due to smalls limitation, will not all play emulsification, some cores
Peach kernel (or peanut, pumpkin seed, polly seed nucleole, fire fiber crops seed, Queensland nut etc.) fine powder (or little particle) can precipitate slagging, but
These grease benevolence smalls are again fragrant, and good to eat, are the flavours of punching butter coffee, are also a kind of enjoyment well.
It is that a kind of new butter coffee with coffee aroma is drunk using the butter coffee of the above method one, the punching of method two
Product, with the butter coffee of existing mill Baked Coffee Beans by FAAS punching (method one), coffee aroma performance is more fully；And instant coffee powder
The butter coffee of punching (method two), coffee aroma is just protruded not as the butter coffee of now mill Baked Coffee Beans by FAAS punching, but punching
During without grinding ground coffee, without cafe filter slag, nor after boiling overlong time with worry coffee, bring
Bitter taste astringent taste it is heavier.Thus two kinds of method for punching respectively have advantage and disadvantage.
Butter coffee, there is coffee aroma, also there is butter fragrance, belongs to novel edible drink；Compare with buttered tea, butter fragrance
It is similar, but without tea smell, there is no the solemn taste of strong tea of brick tea, the sensation of oil removal is gone rapidly, therefore during butter coffee punching, it is crisp
Oil can put some less.
2. the preparation method of instant buttered coffee
Primary raw material in this method is basically identical with the raw material of butter coffee punching, using butter, Baked Coffee Beans by FAAS, food
With salt (or table sugar)；But need to add vegetable oil, casein sodium, sodium citrate, butter essence and maltodextrin etc.；Mainly
It is easy to use for ease of preserving and carrying, retain local flavor angle and set out, preparation is processed as instant buttered coffee, very necessary,
Very simple different row.Processing prepares conventional method according to using coffee raw material different, difference.It is summarized as follows：
2.1 instant buttered coffee preparation methods one (spray drying)
1) now milling is prepared (spray drying) Baked Coffee Beans by FAAS：Baked Coffee Beans by FAAS is added to show in the quantitative drinking water for boiling
Milling (mesh of 30 mesh -100), water is about 15-20 times of ground coffee amount；Salt is added, addition is the 1%- of product population
4%.Boil 3-5 minutes (time determines according to coffee bean smashing fineness).Coffee grounds is filtered to remove, coffee liquid is filled into emulsification and sets
In standby, the malt of selected emulsifying agent etc. (vegetable oil, casein sodium, sodium citrate, butter essence) and DE values 10-20 is added
Dextrin, stirring is made uniform mixed liquor, emulsifying agent etc. can add the 15-35% of product population, curing agent, stabilizer etc. can be with
Add the 3-6% (calcium lactobionate, cyclodextrin, citric acid, a small amount of sodium carboxymethylcellulose etc.) of product population.Maintaining coffee
50 DEG C -60 DEG C of mixeding liquid temperature, adds the butter of heating fusing, 5%- of the addition up to product population under high velocity agitation
60%.Emulsion is carried out with emulsifying device afterwards fully emulsified, obtaining emulsifying liquid, to be added to spraying in spray dryer dry
Dry, outlet temperature is kept for 50 DEG C -70 DEG C.Buff powder is obtained, as instant buttered coffee powder.Product can be dispensed.
2) the pure powder of instant coffee is prepared (spray drying)：Pure powder (the city of instant coffee is added in the quantitative drinking water for boiling
Sell commodity), water is about 10-20 times of ground coffee amount；Salt is added, addition is the 1%-4% of product population., stirring will
Coffee instant powder is completely dissolved, and coffee liquid is filled into emulsifying device, adds (vegetable oil, the caseinic acid such as selected emulsifying agent
Sodium, sodium citrate, butter essence) and DE values 10-20 maltodextrin, stirring is made uniform mixed liquor, emulsifying agent etc. and can add
Enter the 15-35% of product population, curing agent, stabilizer etc. can add product population 3-6% (calcium lactobionate, cyclodextrin,
Citric acid, a small amount of sodium carboxymethylcellulose etc.).50 DEG C -60 DEG C of coffee mixeding liquid temperature is being maintained, is being added add under high velocity agitation
The butter of heat fusing, 5%-60% of the addition up to product population.Emulsion is carried out with emulsifying device afterwards it is fully emulsified,
Obtain being spray-dried during emulsifying liquid is added to spray dryer, outlet temperature is kept for 50 DEG C -70 DEG C.Obtain buff powder,
As instant buttered coffee powder.Product can be dispensed.
2.2 instant buttered coffee preparation methods two (freeze-drying)
1) now milling is prepared (freeze-drying) Baked Coffee Beans by FAAS：Baked Coffee Beans by FAAS is added to show in the quantitative drinking water for boiling
Milling (mesh of 30 mesh -100), water is about 15-20 times of ground coffee amount；Salt is added, addition is the 1%- of product population
4%.Boil 3-5 minutes (time determines according to coffee bean smashing fineness).Coffee grounds is filtered to remove, coffee liquid is filled into emulsification and sets
In standby, the malt of selected emulsifying agent etc. (vegetable oil, casein sodium, sodium citrate, butter essence) and DE values 10-20 is added
Dextrin, stirring is made uniform mixed liquor, emulsifying agent etc. can add the 15-35% of product population, curing agent, stabilizer etc. can be with
Add the 3-6% (calcium lactobionate, cyclodextrin, citric acid, a small amount of sodium carboxymethylcellulose etc.) of product population.Maintaining coffee
50 DEG C -60 DEG C of mixeding liquid temperature, adds the butter of heating fusing, 5%- of the addition up to product population under high velocity agitation
60%.Emulsion is carried out with emulsifying device afterwards fully emulsified, obtain emulsifying liquid and be added to freeze-dryer, freeze-drying
After obtain buff powder, as instant buttered coffee powder.Product can be dispensed.
2) the pure powder of instant coffee is prepared (freeze-drying)：Pure powder (the city of instant coffee is added in the quantitative drinking water for boiling
Sell commodity), water is about 10-20 times of ground coffee amount；Salt is added, addition is the 1%-4% of product population.Stir coffee
Coffee instant pure powder is completely dissolved, and coffee liquid is filled into emulsifying device, adds (vegetable oil, the caseinic acid such as selected emulsifying agent
Sodium, sodium citrate, butter essence) and DE values 10-20 maltodextrin, stirring is made uniform mixed liquor, emulsifying agent etc. and can add
Enter the 15-35% of product population, curing agent, stabilizer etc. can add product population 3-6% (calcium lactobionate, cyclodextrin,
Citric acid, a small amount of sodium carboxymethylcellulose etc.).50 DEG C -60 DEG C of coffee mixeding liquid temperature is being maintained, is being added add under high velocity agitation
The butter of heat fusing, 5%-60% of the addition up to product population.Emulsion is carried out with emulsifying device afterwards it is fully emulsified,
Obtain emulsifying liquid and be added to freeze-dryer, buff powder is obtained after freeze-drying, as instant buttered coffee powder.Can
To dispense product.
Instant buttered coffee powder product prepared by the above method, general sealing packaging, the drinking water punching of heat when eating
Adjust, you can eat drink as the butter coffee with traditional properties.
Embodiment 2
Prescription：I butter 20g；The last cream 40g of ii walnut kernel；The last cream 6g of iii fire fiber crops seeds；Iv Baked Coffee powder 75g；V edible salts
2g (or table sugar 50g)；Vi drinking water 1500ml.
Take drinking water 1500ml and be heated to boiling, during Baked Coffee powder (iv) added into boiled boiling water, with will seasoning help
Material (v), adds in boiling water, keeps fluidized state 3-5 minutes, stops heating.By ready-made coffee water extract filter paper funnel
Filtering is added, added with (i, ii, iii, butter bucket v), rush under even stirring hundred, fully emulsified；Or the stirring of electric buttered tea machine, 3
- 8 minutes minutes are fully emulsified.Novel beverage butter coffee is prepared into, 5 parts (cup, bowls) is segmented into and is drunk (300ml/ bowls).
Embodiment 3
In the prescription of embodiment 2：By iv Baked Coffee powder 75g；It is changed to the pure powder 15g of iv instant coffees
Take 1500ml drinking water and be heated to boiling, during the pure powder of instant coffee (iv) added into boiled boiling water, with will seasoning
Seasoning (v), adds in boiling water, after being completely dissolved uniformly, stops heating.Ready-made coffee water extract (vi) is added, dress
Have (i, ii, iii, v) butter bucket, rush it is even stirring hundred under, it is fully emulsified；Or the stirring of electric buttered tea machine, fill within -8 minutes 3 minutes
Divide emulsification.Novel beverage butter coffee is prepared into, 5 parts (cup, bowls) is segmented into and is drunk (300ml/ bowls).
Embodiment 4
In the prescription of embodiment 2：By the last cream 40g of ii walnut kernel；It is changed to the last cream 40g of ii Queensland nuts benevolence.
Implementation such as embodiment 1.
Embodiment 5
Prescription：I butter 20g；The last cream 40g of ii walnut kernel；The last cream 6g of iii fire fiber crops seeds；The pure powder 15g of iv instant coffees；V eats
Salt 2g (or table sugar 50g)；Vi drinking water 1500ml.
Take 1500ml drinking water and be heated to boiling, during the pure powder of instant coffee (iv) added into boiled boiling water, with will seasoning
Seasoning (v), adds in boiling water, after being completely dissolved uniformly, stops heating.Ready-made coffee water extract (vi) is added, dress
Have (i, ii, iii, v) butter bucket, rush it is even stirring hundred under, it is fully emulsified；Or the stirring of electric buttered tea machine, fill within -8 minutes 3 minutes
Divide emulsification.Novel beverage butter coffee is prepared into, 5 parts (cup, bowls) is segmented into and is drunk (300ml/ bowls)
Embodiment 6
Prescription：I butter 600g；Ii casein sodiums 100g；Iii maltodextrins 400g；Iv Baked Coffee powder 400g；V eats
With salt 50g (or table sugar 400g)；Vi sodium polyphosphates 3g；Vii glycerol stearate monoesters 10g；Viii drinking pures 4000ml.
Take drinking water 4000ml and be heated to boiling, during Baked Coffee powder (iv) added into boiled boiling water, with will seasoning help
Material (v), adds in boiling water, keeps fluidized state 3-5 minutes, stops heating.By ready-made coffee water extract filter paper funnel
Filtering is added, and added with the emulsifier of (ii, iii, vi), is heated to 50 DEG C -60 DEG C, it is heated to boiling after all melting；I is crisp
After addition vii glycerol stearate monoesters dissolve it after oil heating fusing, and under the conditions of machinery emulsification, by butter hot solution
In coffee extract mixing, make its fully emulsified with high speed emulsification, sterilize.Emulsifying liquid will be obtained and be added to spray dryer,
It is spray-dried, outlet temperature is kept for 50 DEG C -70 DEG C；Or obtain emulsifying liquid and be added to freeze-dryer, after freeze-drying
Buff powder is obtained, as instant buttered coffee powder product.
Embodiment 7
In the prescription of embodiment 6：By iv Baked Coffee powder 400g；It is changed to the pure powder 80g of iv instant coffees；Viii is drunk pure
Water 4000ml uses 3000ml instead.
Take drinking water 3000ml and be heated to boiling, during the pure powder of instant coffee (iv) added into boiled boiling water, with will seasoning
Seasoning (v), adds in boiling water, after being completely dissolved uniformly, stops heating.By ready-made coffee water extract filter paper funnel mistake
Filter is added, and added with the emulsifier of (ii, iii, vi), is heated to 50 DEG C -60 DEG C, it is heated to boiling after all melting；I butter
After vii glycerol stearate monoesters are added after heating fusing dissolving it, and under the conditions of machinery emulsification, by butter hot solution in
Coffee extract mixes, and makes its fully emulsified with high speed emulsification, sterilizes.Emulsifying liquid will be obtained and be added to spray dryer, entered
Row spray drying, outlet temperature is kept for 50 DEG C -70 DEG C；Or obtain emulsifying liquid and be added to freeze-dryer, after freeze-drying
To buff powder, as instant buttered coffee powder product.
Embodiment 8
Prescription：I butter 500g；Ii casein sodiums 100g；Iii maltodextrins 400g；The pure powder 80g of iv instant coffees；V eats
With salt 50g (or table sugar 400g)；Vi sodium polyphosphates 3g；Vii glycerol stearate monoesters 10g；Viii drinking pures 3000ml.
Take drinking water 3000ml and be heated to boiling, during the pure powder of instant coffee (iv) added into boiled boiling water, with will seasoning
Seasoning (v), adds in boiling water, after being completely dissolved uniformly, stops heating.By ready-made coffee water extract filter paper funnel mistake
Filter is added, and added with the emulsifier of (ii, iii, vi), is heated to 50 DEG C -60 DEG C, it is heated to boiling after all melting；I butter
After vii glycerol stearate monoesters are added after heating fusing dissolving it, and under the conditions of machinery emulsification, by butter hot solution in
Coffee extract mixes, and makes its fully emulsified with high speed emulsification, sterilizes.Emulsifying liquid will be obtained and be added to spray dryer, entered
Row spray drying, outlet temperature is kept for 50 DEG C -70 DEG C；Or obtain emulsifying liquid and be added to freeze-dryer, after freeze-drying
To buff powder, as instant buttered coffee powder product.
Because prescription former material can be combined as needed in embodiment, to emulsifying agent, curing agent, stabilizer etc., it is also possible to
One or more are used alone to be used in mixed way.And implementing process flow is consistent.Also it is just few for embodiment subnumber.
Claims (10)
1. a kind of butter coffee eats beverage, it is characterized in that with butter and Baked Coffee Beans by FAAS as main material, being aided with broken core of pounding
Peach kernel end cream or other benevolences end cream containing grease seed, edible salt or table sugar, and auxiliary and condiment bake fiery fiber crops seed end or
Purple perilla seed end, according to buttered tea production method, punching is emulsified and obtained in traditional butter bucket or electronic Ghee making machine, can before emulsification
Plus the egg or other birds, beasts and eggs mixed well, one or more are used in mixed way,
Described butter is yak cream, milk, the cream of goat milk, butter, margarine, and one or more are used in mixed way；
Other described grease-contained seed benevolence end cream are peanut, pumpkin seed, polly seed nucleole, fire fiber crops seed, Queensland nut end
Cream, one or more are used in mixed way；
Described Baked Coffee Beans by FAAS is the coffee bean that moderate is baked or middle depth is baked or other shallow depth Baked Coffees,
Described auxiliary and condiment is edible salt, or table sugar.
2. the edible beverage of a kind of butter coffee, it is characterized in that with butter and the pure powder of instant coffee as main material, be aided with pound it is broken
Walnut kernel end cream or other benevolence end cream containing grease seed, salt or sugar, and auxiliary and condiment bake fiery fiber crops seed end or purple
Perillaseed end, according to buttered tea production method, punching is emulsified and obtained in traditional butter bucket or electronic Ghee making machine；Tune can be added before emulsification
Even egg or other birds, beasts and eggs, one or more are used in mixed way,
Described butter is yak cream, milk, the cream of goat milk, butter, margarine, and one or more are used in mixed way；
Described other benevolences of seed containing grease end cream is peanut, pumpkin seed, polly seed nucleole, fire fiber crops seed, Queensland nut end cream,
One or more are used in mixed way；
The pure powder of described instant coffee is market sale commodity；
Described auxiliary and condiment is edible salt, or table sugar.
3. a kind of instant buttered coffee, it is characterized in that with butter and Baked Coffee Beans by FAAS as main material, being aided with emulsifying agent, solidification
Agent, stabilizer etc., salt or sugar, and auxiliary and condiment, are made according to instant drink preparation method,
Preparation that described Baked Coffee Beans by FAAS use is spray-dried or freeze-drying is now milled：Added in the quantitative drinking water for boiling
Baked Coffee Beans by FAAS is now milled the mesh of 30 mesh -100, and water is 15-20 times of ground coffee amount；Salt is added, addition is product population
1%-4%, boil 3-5 minutes, be filtered to remove coffee grounds, coffee liquid is filled into emulsifying device, adds emulsifying agent plant
The maltodextrin of oil, casein sodium, sodium citrate or butter essence and DE values 10-20, stirring is made uniform mixed liquor, emulsifies
Agent is the 15-35% of product population, curing agent, stabilizer calcium lactobionate, cyclodextrin, citric acid or a small amount of carboxymethylcellulose calcium
Sodium is the 3-6% of product population, is maintaining 50 DEG C -60 DEG C of coffee mixeding liquid temperature, and heating fusing is added under high velocity agitation
Butter, addition is the 5%-60% of product population, emulsion is carried out with emulsifying device afterwards fully emulsified, obtains homogenized milk
Change liquid, be added to spray drying in spray dryer, outlet temperature is kept for 50 DEG C -70 DEG C；Or emulsifying liquid will be obtained, it is added to cold
Freeze drier, buff powder is obtained after freeze-drying, obtain the instant buttered coffee powder of buff powder；
Described butter is yak cream, milk, the cream of goat milk, butter, margarine, and one or more are used in mixed way；
Described emulsifying agent is Arabic gum, caseinic acid, casein sodium, soybean protein, and one or more are used in mixed way；Or
Cooperation is applied in combination food emulsifying agent sucrose fatty acid ester, glycerol stearate monoester, lecithin, propylene glycol fatty acid fat, a kind of
Or several be used in mixed way.
4. a kind of instant buttered coffee as claimed in claim 3, it is characterized in that emulsification preparation maltodextrin, butter and emulsification
Agent is mixed into after coffee extract emulsifies respectively, is remerged rear fully emulsified；Or it is mixed into coffee with maltodextrin, butter and emulsifying agent
Coffee extract is once fully emulsified.
5. a kind of instant buttered coffee, it is characterized in that with butter and the pure powder of instant coffee as main material, being aided with emulsifying agent, solidification
Agent, stabilizer etc., salt or sugar, and auxiliary and condiment, are made according to instant drink preparation method,
The pure powder of described instant coffee is prepared using spray drying or freeze-drying：Added in the quantitative drinking water for boiling instant
The pure powder of coffee, water is 10-20 times of ground coffee amount；Salt is added, addition is the 1%-4% of product population, is stirred coffee
Coffee instant pure powder is completely dissolved, and coffee liquid is filled into emulsifying device, adds emulsifying agent vegetable oil, casein sodium, lemon
The maltodextrin of sour sodium or butter essence and DE values 10-20, stirring is made uniform mixed liquor, and emulsifying agent addition is product population
15-35%, curing agent, stabilizer calcium lactobionate, cyclodextrin, citric acid or a small amount of sodium carboxymethylcellulose addition for produce
The 3-6% of product total amount, is maintaining 50 DEG C -60 DEG C of coffee mixeding liquid temperature, and the butter of heating fusing is added under high velocity agitation, plus
Enter amount up to the 5%-60% of product population, emulsion is carried out with emulsifying device afterwards fully emulsified, obtain emulsifying liquid and add
It is spray-dried in spray dryer, outlet temperature is kept for 50 DEG C -70 DEG C；Or emulsifying liquid will be obtained be added to freeze-drying
Device, obtains the instant buttered coffee powder of buff powder after freeze-drying.
Described butter is yak cream, milk, the cream of goat milk, butter, margarine, and one or more are used in mixed way,
Described emulsifying agent is Arabic gum, caseinic acid, casein sodium, soybean protein, and one or more are used in mixed way, or
Person's cooperation is applied in combination food emulsifying agent sucrose fatty acid ester, glycerol stearate monoester, lecithin, propylene glycol fatty acid fat, one
Kind or several be used in mixed way.
6. a kind of instant buttered coffee as claimed in claim 5, it is characterized in that emulsification preparation maltodextrin, butter and emulsification
Agent is mixed into after coffee extract emulsifies respectively, is remerged rear fully emulsified；Or it is mixed into coffee with maltodextrin, butter and emulsifying agent
Coffee extract is once fully emulsified.
7. a kind of butter coffee eats the preparation method of beverage, it is characterized in that with butter and Baked Coffee Beans by FAAS as main material, it is auxiliary
Baked with the walnut kernel end cream for pounding broken or other benevolence end cream containing grease seed, edible salt or table sugar, and auxiliary and condiment
Fiery fiber crops seed end or purple perilla seed end, emulsify punching emulsification in traditional butter bucket or electronic Ghee making machine according to buttered tea production method and
, the egg or other birds, beasts and eggs mixed well can be added before emulsification, one or more are used in mixed way,
Described butter is yak cream, milk, the cream of goat milk, butter, margarine, and one or more are used in mixed way；Institute
The last cream of other grease-contained seed benevolences stated are peanut, pumpkin seed, polly seed nucleole, fire fiber crops seed, Queensland nut end cream, one kind
Or several be used in mixed way；Described Baked Coffee Beans by FAAS is the coffee bean that moderate is baked or middle depth is baked；Described auxiliary and condiment
It is edible salt, or table sugar.
8. a kind of butter coffee eats the preparation method of beverage, it is characterized in that with butter and the pure powder of instant coffee as main material,
It is aided with the benevolence end cream of the walnut kernel end cream or other of pounding broken containing grease seed, salt or sugar, and auxiliary and condiment bakes fire
Numb seed end or purple perilla seed end, according to buttered tea production method, punching is emulsified and obtained, breast in traditional butter bucket or electronic Ghee making machine
The egg or other birds, beasts and eggs mixed well can be added before change, one or more are used in mixed way,
Described butter is yak cream, milk, the cream of goat milk, butter, margarine, and one or more are used in mixed way；Institute
Other benevolences of seed containing the grease end cream stated is peanut, pumpkin seed, polly seed nucleole, fire fiber crops seed, Queensland nut end cream, Yi Zhonghuo
It is several to be used in mixed way；The pure powder of described instant coffee is market sale commodity；Described auxiliary and condiment is edible salt, or is eaten
Sugar.
9. a kind of preparation method of instant buttered coffee, it is characterized in that with butter and Baked Coffee Beans by FAAS as main material, being aided with breast
Agent, curing agent, stabilizer etc., salt or sugar, and auxiliary and condiment, are made according to instant drink preparation method, described
Preparation that Baked Coffee Beans by FAAS use is spray-dried or freeze-drying is now milled：Baked Coffee Beans by FAAS is added in the quantitative drinking water for boiling
Now be milled the mesh of 30 mesh -100, and water is 15-20 times of ground coffee amount；Salt is added, addition is the 1%-4% of product population,
Boil 3-5 minutes, be filtered to remove coffee grounds, coffee liquid is filled into emulsifying device, add emulsifying agent vegetable oil, caseinic acid
The maltodextrin of sodium, sodium citrate or butter essence and DE values 10-20, stirring is made uniform mixed liquor, and emulsifying agent is that product is total
The 15-35% of amount, curing agent, stabilizer calcium lactobionate, cyclodextrin, citric acid or a small amount of sodium carboxymethylcellulose are that product is total
The 3-6% of amount, is maintaining 50 DEG C -60 DEG C of coffee mixeding liquid temperature, and the butter of heating fusing, addition are added under high velocity agitation
It is the 5%-60% of product population, emulsion is carried out with emulsifying device afterwards fully emulsified, obtain emulsifying liquid, is added to spray
It is spray-dried in mist drier, outlet temperature is kept for 50 DEG C -70 DEG C；Or emulsifying liquid will be obtained, and freeze-dryer is added to, it is cold
It is lyophilized it is dry after obtain buff powder, obtain the instant buttered coffee powder of buff powder；
Described butter is yak cream, milk, the cream of goat milk, butter, margarine, and one or more are used in mixed way；Institute
The emulsifying agent stated is Arabic gum, caseinic acid, casein sodium, soybean protein, and one or more are used in mixed way；Or with charge-coupled
Close using food emulsifying agent sucrose fatty acid ester, glycerol stearate monoester, lecithin, propylene glycol fatty acid fat, one or more
It is used in mixed way；Emulsification is prepared and is further mixed into after coffee extract emulsifies respectively with maltodextrin, butter and emulsifying agent, then is closed
And it is rear fully emulsified；Or with maltodextrin, butter and emulsifying agent to be mixed into coffee extract once fully emulsified.
10. a kind of preparation method of instant buttered coffee, it is characterized in that with butter and the pure powder of instant coffee as main material, being aided with
Emulsifying agent, curing agent, stabilizer etc., salt or sugar, and auxiliary and condiment, are made according to instant drink preparation method, described
The pure powder of instant coffee prepared using spray drying or freeze-drying：Add instant coffee pure in the quantitative drinking water for boiling
Powder, water is 10-20 times of ground coffee amount；Salt is added, addition is the 1%-4% of product population, is stirred coffee is instant
Pure powder is completely dissolved, and coffee liquid is filled into emulsifying device, add emulsifying agent vegetable oil, casein sodium, sodium citrate or
The maltodextrin of butter essence and DE values 10-20, stirring is made uniform mixed liquor, and emulsifying agent addition is the 15- of product population
35%, curing agent, stabilizer calcium lactobionate, cyclodextrin, citric acid or a small amount of sodium carboxymethylcellulose addition are that product is total
The 3-6% of amount, is maintaining 50 DEG C -60 DEG C of coffee mixeding liquid temperature, and the butter of heating fusing, addition are added under high velocity agitation
Up to the 5%-60% of product population, emulsion is carried out with emulsifying device afterwards fully emulsified, obtain emulsifying liquid and be added to spray
It is spray-dried in mist drier, outlet temperature is kept for 50 DEG C -70 DEG C；Or emulsifying liquid will be obtained be added to freeze-dryer, it is cold
It is lyophilized it is dry after obtain the instant buttered coffee powder of buff powder,
Described butter is yak cream, milk, the cream of goat milk, butter, margarine, and one or more are used in mixed way, institute
The emulsifying agent stated is Arabic gum, caseinic acid, casein sodium, soybean protein, and one or more are used in mixed way, or is coordinated
Food emulsifying agent sucrose fatty acid ester, glycerol stearate monoester, lecithin, propylene glycol fatty acid fat are applied in combination, it is a kind of or several
Kind it is used in mixed way, emulsification preparation maltodextrin, butter and emulsifying agent are mixed into after coffee extract emulsifies respectively, after remerging
It is fully emulsified；Or with maltodextrin, butter and emulsifying agent to be mixed into coffee extract once fully emulsified.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710070316.1A CN106858000A (en) | 2017-02-09 | 2017-02-09 | Butter coffee eats drink or instant buttered coffee and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710070316.1A CN106858000A (en) | 2017-02-09 | 2017-02-09 | Butter coffee eats drink or instant buttered coffee and preparation method thereof |
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| CN106858000A true CN106858000A (en) | 2017-06-20 |
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| CN201710070316.1A Pending CN106858000A (en) | 2017-02-09 | 2017-02-09 | Butter coffee eats drink or instant buttered coffee and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935872A (en) * | 2018-08-27 | 2018-12-07 | 北京朗嘉文化发展有限公司 | A kind of manufacture craft of polar region energy coffee |
| CN109527161A (en) * | 2018-11-21 | 2019-03-29 | 云南省林业科学院 | A kind of walnut protein instant coffee and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1137351A (en) * | 1995-06-08 | 1996-12-11 | 徐卫东 | Instant buttered tea and its preparing technology |
| CN105166161A (en) * | 2015-08-12 | 2015-12-23 | 甘肃华羚生物技术研究中心 | Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof |
| CN106260371A (en) * | 2016-10-09 | 2017-01-04 | 普洱学院 | A kind of butter coffee and preparation technology thereof |
| CN106359779A (en) * | 2016-10-09 | 2017-02-01 | 普洱学院 | Coffee of nut taste and processing method thereof |
-
2017
- 2017-02-09 CN CN201710070316.1A patent/CN106858000A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1137351A (en) * | 1995-06-08 | 1996-12-11 | 徐卫东 | Instant buttered tea and its preparing technology |
| CN105166161A (en) * | 2015-08-12 | 2015-12-23 | 甘肃华羚生物技术研究中心 | Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof |
| CN106260371A (en) * | 2016-10-09 | 2017-01-04 | 普洱学院 | A kind of butter coffee and preparation technology thereof |
| CN106359779A (en) * | 2016-10-09 | 2017-02-01 | 普洱学院 | Coffee of nut taste and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935872A (en) * | 2018-08-27 | 2018-12-07 | 北京朗嘉文化发展有限公司 | A kind of manufacture craft of polar region energy coffee |
| CN109527161A (en) * | 2018-11-21 | 2019-03-29 | 云南省林业科学院 | A kind of walnut protein instant coffee and preparation method thereof |
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Application publication date: 20170620 |