CN109043091A - A kind of milk coffee solid beverage and preparation method thereof - Google Patents
A kind of milk coffee solid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN109043091A CN109043091A CN201811090676.9A CN201811090676A CN109043091A CN 109043091 A CN109043091 A CN 109043091A CN 201811090676 A CN201811090676 A CN 201811090676A CN 109043091 A CN109043091 A CN 109043091A
- Authority
- CN
- China
- Prior art keywords
- coffee
- milk
- coffee bean
- raw material
- milk base
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- 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
- A23F5/04—Methods of roasting 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
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- 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
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of milk coffee solid beverages, and raw material precentagewise is as follows, ground coffee 40-60%, milk base-material 20-40%, white granulated sugar 2-5%.A kind of preparation method of milk coffee solid beverage includes the following steps: that the selection of S1 raw material, S2 coffee bean are toasted, S3 made from coffee powder is standby, the preparation of S4 milk base-material, the mixing of S5 Titian, S6 raw material.The present invention in terms of the baking of coffee bean and milk base-material two by starting with, to improve the fragrant degree of beverage entirety, on the one hand the baking process of coffee bean is improved, slow down its perfume degree turnover rate, on the other hand milk base-material is improved, its perfume degree is promoted by way of stir-frying, and the whole perfume degree of beverage is finally made to get a promotion.
Description
Technical field
The invention belongs to coffee beverage manufacture fields, more specifically more particularly to a kind of milk coffee solid beverage.Together
When, the invention further relates to a kind of preparation methods of milk coffee solid beverage.
Background technique
Coffee is a kind of beverage relatively conventional in our daily lifes, and daily drinking coffee is each with coffee bean cooperation
What kind different boiling appliances was made, and coffee bean just refers to the kernel inside coffee tree fruit, then with method appropriate
It bakes.It is another then be solid one is liquid coffee beverage at present there are mainly two types of coffee beverages on the market
Coffee beverage.Milk flavoured type coffee solid beverage is taste common together, but most of milk flavoured type coffee beverages are in order to be promoted
Fragrant degree generally can all add vegetable fat powder, and if the trans-fatty acid excess in vegetable fat powder, certain damage will be brought to human body
Evil.We need a kind of more healthy milk coffee solid beverage to solve the above problems thus.
Summary of the invention
The purpose of the present invention is to provide a kind of milk coffee solid beverages and preparation method thereof, to solve above-mentioned background skill
The problem of being proposed in art.
To achieve the above object, the invention provides the following technical scheme:
A kind of milk coffee solid beverage, raw material precentagewise is as follows, ground coffee 40-60%, milk base-material 20-40%, white
Granulated sugar 2-5%.
A kind of preparation method of milk coffee solid beverage, includes the following steps:
S1, raw material selection: raw material is carried out first it is selected, select fresh beans taste, bright color, particle it is complete, uniformly, without mildew
Fresh coffee beans, then it is screened, removes the impurity that adulterates in coffee bean；
S2, coffee bean baking: being baked by drum-type and toasted to coffee bean, the environment for being first 170-190 DEG C in temperature
Under coffee bean is toasted, until the color of coffee bean becomes partially yellow and savory spilling, temperature is then risen into 200-
205 DEG C and continue to toast, when the color transition of coffee bean is deep coffee color, is continuously heating to 210-220 DEG C, toasts 2-5 minutes
After stop heat supply, after the mixing of water material, coffee bean is fallen to lockking the fragrance of coffee bean for the then spraying cold water into furnace
Out；
S3, made from coffee powder are standby: peeling processing carried out to coffee bean first, then puts it into and carries out pulverization process in grinder,
It is sent to after crushing in vacuum hydro-extraction machine, is extracted in the environment of temperature is 180 DEG C, pressure is 1.5Mpa, extracted
Rear carry out concentration is taken into, is sent in spray drying tower and is dried after the completion of processing, so that ground coffee is obtained, it is raw
It is sealed against handling after the completion of producing, with spare；
S4, the preparation of milk base-material: milk and coconut juice are mixed, then puts it into blender and is mixed, then
It is made into dry powder by the technique of homogeneous, sterilization, concentration, spray drying, to obtain milk base stock powder；
S5, Titian: milk base stock powder being put into stir-frying machine and is stir-fried, and heating temperature is 110-120 DEG C, and heating time is
5-10 minutes；
S6, raw material mixing: ground coffee, milk base stock powder and white granulated sugar are put into togerther in mixing machine and are mixed, mixing is completed
Pack sealing afterwards, can be obtained finished product.
Preferably, the ratio of cold water and coffee bean is 1:7.5 in the step S2.
Compared with prior art, the beneficial effects of the present invention are: the present invention passes through baking from coffee bean and milk base-material
Two aspects are started with, and to improve the fragrant degree of beverage entirety, are on the one hand improved to the baking process of coffee bean, slow down its perfume degree stream
On the other hand mistake rate improves milk base-material, its perfume degree is promoted by way of stir-frying, finally makes the whole perfume degree of beverage
It gets a promotion.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
A kind of milk coffee solid beverage, raw material precentagewise is as follows, ground coffee 40-60%, milk base-material 20-
40%, white granulated sugar 2-5%.
A kind of preparation method of milk coffee solid beverage, includes the following steps:
S1, raw material selection: raw material is carried out first it is selected, select fresh beans taste, bright color, particle it is complete, uniformly, without mildew
Fresh coffee beans, then it is screened, removes the impurity that adulterates in coffee bean；
S2, coffee bean baking: being baked by drum-type and toasted to coffee bean, the environment for being first 170-190 DEG C in temperature
Under coffee bean is toasted, until the color of coffee bean becomes partially yellow and savory spilling, temperature is then risen into 200-
205 DEG C and continue to toast, when the color transition of coffee bean is deep coffee color, is continuously heating to 210-220 DEG C, toasts 2-5 minutes
After stop heat supply, after the mixing of water material, coffee bean is fallen to lockking the fragrance of coffee bean for the then spraying cold water into furnace
Out；
S3, made from coffee powder are standby: peeling processing carried out to coffee bean first, then puts it into and carries out pulverization process in grinder,
It is sent to after crushing in vacuum hydro-extraction machine, is extracted in the environment of temperature is 180 DEG C, pressure is 1.5Mpa, extracted
Rear carry out concentration is taken into, is sent in spray drying tower and is dried after the completion of processing, so that ground coffee is obtained, it is raw
It is sealed against handling after the completion of producing, with spare；
S4, the preparation of milk base-material: milk and coconut juice are mixed, then puts it into blender and is mixed, then
It is made into dry powder by the technique of homogeneous, sterilization, concentration, spray drying, to obtain milk base stock powder；
S5, Titian: milk base stock powder being put into stir-frying machine and is stir-fried, and heating temperature is 110-120 DEG C, and heating time is
5-10 minutes；
S6, raw material mixing: ground coffee, milk base stock powder and white granulated sugar are put into togerther in mixing machine and are mixed, mixing is completed
Pack sealing afterwards, can be obtained finished product.
Specifically, the ratio of cold water and coffee bean is 1:7.5 in the step S2.
The present invention in terms of the baking of coffee bean and milk base-material two by starting with, to improve the fragrant degree of beverage entirety, one
Aspect improves the baking process of coffee bean, on the other hand its perfume degree turnover rate of slowing down improves milk base-material, leads to
The form of stir-frying is crossed to promote its perfume degree, the whole perfume degree of beverage is finally made to get a promotion.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (3)
1. a kind of milk coffee solid beverage, it is characterised in that: its raw material precentagewise is as follows, ground coffee 40-60%, milk base
Expect 20-40%, white granulated sugar 2-5%.
2. a kind of preparation method of milk coffee solid beverage described in claim 1, characterized by the following steps:
S1, raw material selection: raw material is carried out first it is selected, select fresh beans taste, bright color, particle it is complete, uniformly, without mildew
Fresh coffee beans, then it is screened, removes the impurity that adulterates in coffee bean；
S2, coffee bean baking: being baked by drum-type and toasted to coffee bean, the environment for being first 170-190 DEG C in temperature
Under coffee bean is toasted, until the color of coffee bean becomes partially yellow and savory spilling, temperature is then risen into 200-
205 DEG C and continue to toast, when the color transition of coffee bean is deep coffee color, is continuously heating to 210-220 DEG C, toasts 2-5 minutes
After stop heat supply, after the mixing of water material, coffee bean is fallen to lockking the fragrance of coffee bean for the then spraying cold water into furnace
Out；
S3, made from coffee powder are standby: peeling processing carried out to coffee bean first, then puts it into and carries out pulverization process in grinder,
It is sent to after crushing in vacuum hydro-extraction machine, is extracted in the environment of temperature is 180 DEG C, pressure is 1.5Mpa, extracted
Rear carry out concentration is taken into, is sent in spray drying tower and is dried after the completion of processing, so that ground coffee is obtained, it is raw
It is sealed against handling after the completion of producing, with spare；
S4, the preparation of milk base-material: milk and coconut juice are mixed, then puts it into blender and is mixed, then
It is made into dry powder by the technique of homogeneous, sterilization, concentration, spray drying, to obtain milk base stock powder；
S5, Titian: milk base stock powder being put into stir-frying machine and is stir-fried, and heating temperature is 110-120 DEG C, and heating time is
5-10 minutes；
S6, raw material mixing: ground coffee, milk base stock powder and white granulated sugar are put into togerther in mixing machine and are mixed, mixing is completed
Pack sealing afterwards, can be obtained finished product.
3. a kind of preparation method of milk coffee solid beverage according to claim 2, it is characterised in that: the step S2
The ratio of middle cold water and coffee bean is 1:7.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811090676.9A CN109043091A (en) | 2018-09-19 | 2018-09-19 | A kind of milk coffee solid beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811090676.9A CN109043091A (en) | 2018-09-19 | 2018-09-19 | A kind of milk coffee solid beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109043091A true CN109043091A (en) | 2018-12-21 |
Family
ID=64762284
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811090676.9A Withdrawn CN109043091A (en) | 2018-09-19 | 2018-09-19 | A kind of milk coffee solid beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109043091A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110292088A (en) * | 2019-08-15 | 2019-10-01 | 云南巴莱咖啡有限公司 | Novel coffee solid beverage and its production method |
-
2018
- 2018-09-19 CN CN201811090676.9A patent/CN109043091A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110292088A (en) * | 2019-08-15 | 2019-10-01 | 云南巴莱咖啡有限公司 | Novel coffee solid beverage and its production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599293B (en) | Preparation method of Coix seed tea | |
| CN102578340A (en) | Method for producing oat flos sophorae immaturus health tea | |
| KR20200084196A (en) | Preparation Method of Nurungji by Fruit Juice and Herbal Medicine Extract | |
| KR102148112B1 (en) | Method for producing buckwheat coffee using buckwheat | |
| CN106343035A (en) | Instant rose soybean milk and making method thereof | |
| CN110447747A (en) | A kind of instant coffee and preparation method thereof containing fructus cannabis | |
| CN109043091A (en) | A kind of milk coffee solid beverage and preparation method thereof | |
| KR101845613B1 (en) | Moringa coffee soybean paste and preparation method thereof | |
| CN108041211A (en) | A kind of dendrobium officinale flower tea product | |
| CN104431193A (en) | Preparation method of holboellia latifolia whole-fruit health tea bags | |
| KR101759147B1 (en) | Hydrangea scorched rice and manufacturing method thereof | |
| CN104273288A (en) | Sedum kamtschaticum Fisch. processing method | |
| CN109699981A (en) | A kind of creamy taste Chinese Drug Gualouzi and its manufacturing process | |
| KR20160076164A (en) | Method for manufacturing tea | |
| CN106172839A (en) | Formula, technique and the screening technique of a kind of tea bean curd | |
| CN106615487A (en) | Baking method for tea leaf having coffee aroma | |
| KR20160146198A (en) | Manufacturing method of doenjang using yellow dye and doenjang using yellow dye there of | |
| CN109170542A (en) | A kind of production method of tea smell rice | |
| CN109007178A (en) | One plants vegetables with jute pickles tea and preparation method thereof | |
| CN104187974A (en) | Lily and red date composite fruit and vegetable juice and preparation method thereof | |
| CN106857997A (en) | A kind of tealeaves and tea beverage with rice fragrance | |
| CN106615486A (en) | Coffee-flavored tea leaves and tea beverage | |
| CN106923295A (en) | A kind of vinegar-pepper cooking shredded potato complete feed and preparation method thereof | |
| CN105077031A (en) | Method for processing puffed wheat food | |
| CN104757130A (en) | Reed-fragrance meat paste fermented bean curds and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181221 |