CN109820079A - A kind of coffee bird nest drink and preparation method thereof - Google Patents
A kind of coffee bird nest drink and preparation method thereof Download PDFInfo
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- CN109820079A CN109820079A CN201910251328.3A CN201910251328A CN109820079A CN 109820079 A CN109820079 A CN 109820079A CN 201910251328 A CN201910251328 A CN 201910251328A CN 109820079 A CN109820079 A CN 109820079A
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- 235000005770 birds nest Nutrition 0.000 title claims abstract description 111
- 235000005765 wild carrot Nutrition 0.000 title claims abstract description 111
- 235000016213 coffee Nutrition 0.000 title claims abstract description 66
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 244000000626 Daucus carota Species 0.000 claims abstract description 71
- 239000007788 liquid Substances 0.000 claims abstract description 61
- 238000000265 homogenisation Methods 0.000 claims abstract description 31
- 238000011049 filling Methods 0.000 claims abstract description 19
- 238000000605 extraction Methods 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000013547 stew Nutrition 0.000 claims abstract description 12
- 239000006071 cream Substances 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 4
- 239000008267 milk Substances 0.000 claims abstract description 4
- 210000004080 milk Anatomy 0.000 claims abstract description 4
- -1 heating Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 229920001817 Agar Polymers 0.000 claims description 9
- 239000008272 agar Substances 0.000 claims description 9
- 235000010419 agar Nutrition 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 235000008939 whole milk Nutrition 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 229940083466 soybean lecithin Drugs 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 229920002148 Gellan gum Polymers 0.000 claims description 6
- 239000000216 gellan gum Substances 0.000 claims description 6
- 235000010492 gellan gum Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- WJEIYVAPNMUNIU-UHFFFAOYSA-N [Na].OC(O)=O Chemical group [Na].OC(O)=O WJEIYVAPNMUNIU-UHFFFAOYSA-N 0.000 claims 1
- 235000020187 evaporated milk Nutrition 0.000 claims 1
- 235000019830 sodium polyphosphate Nutrition 0.000 claims 1
- 239000000725 suspension Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 10
- SQVRNKJHWKZAKO-UHFFFAOYSA-N beta-N-Acetyl-D-neuraminic acid Natural products CC(=O)NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO SQVRNKJHWKZAKO-UHFFFAOYSA-N 0.000 description 9
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 description 9
- 239000007787 solid Substances 0.000 description 8
- 238000013329 compounding Methods 0.000 description 6
- 238000012371 Aseptic Filling Methods 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000008373 coffee flavor Substances 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 238000009924 canning Methods 0.000 description 4
- 235000020152 coffee milk drink Nutrition 0.000 description 4
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
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- 238000003475 lamination Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical class CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000007957 coemulsifier Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
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- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of coffee bird nest drink and preparation method thereof, the preparation method of the coffee bird's nest includes that coffee is carried out to cold extraction processing, obtains feed liquid A, bird's nest is subjected to low temperature sterilization, it is soaked into the bird's nest that is soaked, milk powder and stabilizer, emulsifier and dilute cream are mixed into feed liquid B, feed liquid A and feed liquid C is mixed, adjust pH, feed liquid C is obtained, feed liquid C is subjected to homogenization, later, with be soaked bird's nest carry out it is filling, stew, that is, obtain the coffee bird nest drink；The preparation method can reduce flavor of the coffee in production and be lost, and reduce the loss of cubilose nutritive substance, while guaranteeing that product system is stablized, make bird's nest even suspension.
Description
Technical field
The present invention relates to a kind of coffee bird nest drinks and preparation method thereof.
Background technique
Coffee smell is aromatic, long times of aftertaste after drink, and vitamin B rich in, free fatty acid, coffee in coffee
The nutritional ingredients such as cause, tannin with anti-oxidant and shield heart, strengthening the bones and muscles, activating microcirculation and removing stasis medicinal, prevent radioactive ray from injuring and brain refreshing
Effect.
Bird's nest be China since the Ming Dynasty one of the rare food of tradition that is eaten." this is through meeting original " meaning: " bird's nest,
It is sweet put down it is nontoxic, can mutual generation between metal and water, kidney qi up to tonify the lungs, and stomach Qi also and pacify, moderns with tune qi-restoratives labor, cough spits red phlegm ".It grinds
Study carefully proof, the main component in bird's nest has water soluble protein, carbohydrate, a microelement: calcium, phosphorus, iron, sodium, potassium and right
The amino acid (lysine, cystine and arginine) for promoting human activity to play an important role.
Currently, coffee bird nest drink on the market is mostly the common broken processing of swallow of instant coffee collocation；Coffee milk hot water is molten
Ground coffee is solved, whole constant high temperature processing using technologies such as hot cannings, seriously affects the reservation of coffee flavor, and coffee milk
Containing heterogeneous systems such as water, protein, fat and caffeines, in the case where saving, being easy to appear water-oil separating, floating in sales process
The problems such as heavy, protein denaturation；And bird's nest cooperation coffee milk uses hot canning technology, can destroy the nutriment of product, and
The suspension problem of bird's nest in the beverage is always to perplex the development factors of bird nest drink industry.
Summary of the invention
The present invention is directed at least solve one of the technical problems existing in the prior art.For this purpose, one object of the present invention
It is to provide a kind of coffee bird nest drink and preparation method thereof.The preparation method can reduce flavor of the coffee in production and be lost,
The loss for reducing cubilose nutritive substance makes bird's nest even suspension while guaranteeing that product system is stablized.
In view of this, in the first aspect of the present invention, the invention proposes a kind of preparation method of coffee bird nest drink,
The following steps are included:
Ground coffee is fitted into empty tea bag, cold extraction 12 at 4 DEG C~for 24 hours is placed in, to obtain feed liquid A；
Bird's nest is put into 10~20min of sterilizing in 90~110 DEG C of sterilizing steam box, takes out, bird's nest is soaked to bird's nest
2~5 times of dry weight, to obtain the bird's nest that is soaked；
After milk powder to be dissolved in 50~60 DEG C of warm water, heating, and emulsifier, stabilizer and dilute cream is added, mixing is equal
It is even, to obtain feed liquid B, wherein stabilizer is compounded by xanthan gum, gellan gum and agar with the ratio of 1:1:3, emulsifier
It is compounded by single diglycerine fatty acid ester, sucrose fatty ester and soybean lecithin with the ratio of 1:3:1；
The feed liquid A and feed liquid B is mixed, and adjusts the pH to 6.8~7.2 of mixed liquor, to obtain feed liquid C；
The feed liquid C is placed in progress twice homogenization processing in homogenizer；
By after homogenization feed liquid C and it is described be soaked bird's nest carry out it is filling, after filling, be placed at 85~100 DEG C and stew
30~50min, to obtain the coffee bird nest drink.
The present invention carries out cold extraction to coffee, can be effectively retained the original flavor of coffee；Bird's nest is handled by low temperature sterilization, it can
The nutriment being effectively retained in bird's nest；Pass through stabilizer made of the ratio compounding of xanthan gum, gellan gum and agar with 1:1:3
Cooperate emulsifier made of the ratio compounding as single diglycerine fatty acid ester, sucrose fatty ester and soybean lecithin with 1:3:1,
The suspension effect of bird's nest can be realized while guaranteeing that product system is stablized.
In addition, the preparation method of the coffee bird nest drink proposed according to that above embodiment of the present invention, can also have as follows
Additional technical characteristic:
According to an embodiment of the invention, according to mass percent meter, the raw material of the coffee bird nest drink includes: 0.1~
1% bird's nest, 1~3% ground coffee, 2~5% whole milk powder, 2~5% whipping cream, 3% rock sugar, 0.01~1%
Acidity regulator, 0.05~1% emulsifier, 0.05~1% stabilizer.
According to an embodiment of the invention, the acidity regulator is sodium carbonate, saleratus, citric acid, sodium citrate is more
One or more of polyphosphate sodium.
According to an embodiment of the invention, the homogenizing temperature of the homogenizer is 50~60 DEG C, the homogenization pressure of first time is
22~25MPa, secondary homogenization pressure are 8~10MPa.
According to an embodiment of the invention, described filling using cold-aseptic filling and the filling collective effect of nitrogen.
According to an embodiment of the invention, by after homogenization feed liquid C and it is described be soaked bird's nest carry out it is filling, after filling,
It is placed at 90 DEG C and stews 40min, to obtain the coffee bird nest drink.
In the second aspect of the present invention, the invention proposes a kind of preparation method preparations using above-mentioned coffee bird nest drink
Coffee bird nest drink.
Specific embodiment
Illustrate technical solution of the present invention below by way of specific specific example.It should be understood that mention one of the present invention or
Multiple method and steps do not repel before and after the combination step that there is also other methods step or the steps specifically mentioned at these
Other methods step can also be inserted between rapid；It should also be understood that these embodiments are merely to illustrate the present invention rather than limitation
The scope of the present invention.Moreover, unless otherwise indicated, the number of various method steps is only to identify the convenient tool of various method steps,
Rather than it for the arrangement order of limitation various method steps or limits the scope of the invention, the change of relativeness or tune
It is whole, without material changes in technical content, when being also considered as the enforceable scope of the present invention.
In order to better understand the above technical scheme, exemplary embodiment of the present invention is described in more detail below.Though
So exemplary embodiment of the present invention is shown, it being understood, however, that may be realized in various forms the present invention without should be by here
The embodiment of elaboration is limited.It is to be able to thoroughly understand the present invention on the contrary, providing these embodiments, and can incite somebody to action
The scope of the present invention is fully disclosed to those skilled in the art.
The test material that the present invention uses is all common commercially available product, can all be bought in market.
It should be noted that the detection method of each ingredient of the present invention is as follows:
The measurement of sialic acid content
Pass through the measurement liquid of sialic acid in GB/T 3.636-2014 National Standard of the People's Republic of China bird's nest and its product
Phase chromatography measures the sialic acid content in bird's nest stoste, to assess the content of sialic acid.
Solid content
The coffee bird's nest of finished product is poured in strainer, 2min is drained, measurement drains the weight of object, calculates solid content.
The invention proposes coffee bird nest drinks and preparation method thereof, are described more fully below.
In the first aspect of the present invention, the present invention proposes the preparation method of coffee bird nest drink, according to mass percent meter,
The raw material of the coffee bird nest drink includes: 0.1~1% bird's nest, 1~3% ground coffee, 2~5% whole milk powder, 2~
5% whipping cream, 3% rock sugar, 0.01~1% acidity regulator, 0.05~1% emulsifier, 0.05~1% stabilization
Agent；The preparation method comprises the following steps:
(1) ground coffee is fitted into empty tea bag, cold extraction 12 at 4 DEG C~for 24 hours is placed in, to obtain feed liquid A.According to the present invention
Specific example, the white ground coffee pre-processed is fitted into empty tea bag, is dipped into water appropriate, is placed in 4 DEG C of environment
Carry out it is cold extraction 12~for 24 hours, the liquid mark being obtained by extraction be feed liquid A.The step can make coffee by cold extraction technical treatment coffee
The reservation of better flavor.
(2) bird's nest is put into 10~20min of sterilizing in 90~110 DEG C of sterilizing steam box, takes out, bird's nest is soaked to swallow
2~5 times of nest dry weight, to obtain the bird's nest that is soaked.Preferable example according to the present invention steams the sterilizing that bird's nest is put into 100 DEG C
Sterilize 15min in steam chest, takes out, bird's nest is soaked to 3 times of bird's nest dry weight.It, can be effective as a result, by low temperature sterilization bird's nest
The maintenance of the solid content after bird's nest stews and solid content is improved, the sialic acid in bird's nest is effectively kept.
(3) after milk powder to be dissolved in 50~60 DEG C of warm water, heating, and emulsifier, stabilizer and dilute cream is added, it mixes
Uniformly, to obtain feed liquid B, wherein stabilizer is compounded by xanthan gum, gellan gum and agar with the ratio of 1:1:3, emulsification
Agent is compounded by single diglycerine fatty acid ester, sucrose fatty ester and soybean lecithin with the ratio of 1:3:1.According to the present invention
Preferable example, whole milk powder is dissolved under 50~60 DEG C of warm water, is then heated to 70~90 DEG C, add emulsifier,
Stabilizer and dilute cream are uniformly mixed.The acidity regulator is sodium carbonate, saleratus, citric acid, sodium citrate, poly
One or more of sodium phosphate.Stabilizer is re-dubbed with the ratio of 1:1:3 by xanthan gum, gellan gum and agar as a result, then
Used with co-emulsifier so that the coffee milk stable system in coffee bird nest drink, the phenomenon that being not in water-oil separating it is same
When, realize the suspension effect of bird's nest.
(4) the feed liquid A and feed liquid B is mixed, and adjusts the pH to 6.8~7.2 of mixed liquor, to obtain feed liquid
C。
(5) the feed liquid C is placed in progress twice homogenization processing in homogenizer.Specific example according to the present invention, it is described
The homogenizing temperature of homogenizer is 50~60 DEG C, and the homogenization pressure of first time is 22~25MPa, secondary homogenization pressure is 8~
10MPa.As a result, coffee and lotion uniformly mix.
(6) by after homogenization feed liquid C and it is described be soaked bird's nest carry out it is filling, after filling, be placed at 85~100 DEG C stew
30~50min is boiled, to obtain the coffee bird nest drink.Specific example according to the present invention, it is filling to use cold-aseptic filling
With the filling collective effect of nitrogen；After filling, feed liquid C and the bird's nest that is soaked are placed at 90 DEG C and stew 40min.It is greatly lowered as a result,
Sterilising temp (being reduced to 90 DEG C from 121 DEG C) is stewed, so that the bacterium colony in bird's nest is preferably retained.It is filled using sterile cold pipe
The shelf life of product can be improved with nitrogen Canning Technique, while reducing product in the breakage of transport and shelf life.
Below with reference to embodiment, the present invention is further explained:
Embodiment 1
(1) the white ground coffee pre-processed is fitted into empty tea bag, is dipped into water appropriate, is put into cold in 4 DEG C of environment
Extraction 24 hours, to obtain as feed liquid A.
(2) bird's nest is put into in 100 DEG C of sterilizing steam box the 15min that sterilizes, takes out, bird's nest is soaked to bird's nest dry weight
3 times, to obtain the bird's nest that is soaked.
(3) whole milk powder is dissolved under 50~60 DEG C of warm water, and is heated to 70~90 DEG C, added by single diglycerol
Emulsifier made of the ratio compounding of aliphatic ester, sucrose fatty ester and soybean lecithin with 1:3:1, it is cold by xanthan gum, knot
Stabilizer made of glue and agar are compounded with the ratio of 1:1:3 and dilute cream after mixing, obtain feed liquid B.
(4) feed liquid A and feed liquid B are mixed under cryogenic, and adjusts its pH value to 6.8 with acidity regulator
~7.2, to obtain feed liquid C.
(5) the feed liquid C is placed in progress twice homogenization processing in homogenizer；Wherein, the homogeneous temperature of the homogenizer
Degree is 50~60 DEG C, and the homogenization pressure of first time is 22~25MPa, and secondary homogenization pressure is 8~10MPa.
(6) the feed liquid C after homogenization is mixed with the bird's nest that is soaked, carries out cold-aseptic filling, while being filled with enough
Nitrogen, be placed at 90 DEG C and stew 40min, that is, obtain the coffee bird nest drink.
The coffee bird nest drink has unique pure cold extraction coffee flavor and smooth mouthfeel, does not add any anti-corrosion
Agent is placed for a long time without lamination, bird's nest can even suspension, shelf life can reach 9 months；Sialic acid retention rate in beverage
82%, solid content 90%.
Embodiment 2
(1) the white ground coffee pre-processed is fitted into empty tea bag, is dipped into water appropriate, is put into cold in 4 DEG C of environment
Extraction 24 hours, to obtain as feed liquid A.
(2) bird's nest is put into in 100 DEG C of sterilizing steam box the 15min that sterilizes, takes out, bird's nest is soaked to bird's nest dry weight
3 times, to obtain the bird's nest that is soaked.
(3) whole milk powder is dissolved under 50~60 DEG C of warm water, and is heated to 70~90 DEG C, add single diglycerol rouge
Fat acid esters, as xanthan gum, gellan gum and agar with stabilizer made of the ratio of 1:1:3 compounding and dilute cream after mixing,
Obtain feed liquid B.
(4) feed liquid A and feed liquid B are mixed under cryogenic, and adjusts its pH value to 6.8 with acidity regulator
~7.2, to obtain feed liquid C.
(5) the feed liquid C is placed in progress twice homogenization processing in homogenizer；Wherein, the homogeneous temperature of the homogenizer
Degree is 50~60 DEG C, and the homogenization pressure of first time is 22~25MPa, and secondary homogenization pressure is 8~10MPa.
(6) the feed liquid C after homogenization is mixed with the bird's nest that is soaked, carries out cold-aseptic filling, while being filled with enough
Nitrogen, be placed at 90 DEG C and stew 40min, that is, obtain the coffee bird nest drink.
The coffee bird nest drink has unique pure cold extraction coffee flavor and smooth mouthfeel, does not add any anti-corrosion
Agent, placing just has apparent precipitating to generate for 3 months, and bird's nest can even suspension；Sialic acid retention rate 80% in beverage, solid content
Content 88%.
Embodiment 3
(1) the white ground coffee pre-processed is fitted into empty tea bag, is dipped into water appropriate, is put into cold in 4 DEG C of environment
Extraction 24 hours, to obtain as feed liquid A.
(2) bird's nest is put into in 100 DEG C of sterilizing steam box the 15min that sterilizes, takes out, bird's nest is soaked to bird's nest dry weight
3 times, to obtain the bird's nest that is soaked.
(3) whole milk powder is dissolved under 50~60 DEG C of warm water, and is heated to 70~90 DEG C, added by single diglycerol
Emulsifier made of the ratio compounding of aliphatic ester, sucrose fatty ester and soybean lecithin with 1:3:1, agar and dilute cream are mixed
After closing uniformly, feed liquid B is obtained.
(4) feed liquid A and feed liquid B are mixed under cryogenic, and adjusts its pH value to 6.8 with acidity regulator
~7.2, to obtain feed liquid C.
(5) the feed liquid C is placed in progress twice homogenization processing in homogenizer；Wherein, the homogeneous temperature of the homogenizer
Degree is 50~60 DEG C, and the homogenization pressure of first time is 22~25MPa, and secondary homogenization pressure is 8~10MPa.
(6) the feed liquid C after homogenization is mixed with the bird's nest that is soaked, carries out cold-aseptic filling, while being filled with enough
Nitrogen, be placed at 90 DEG C and stew 40min, that is, obtain the coffee bird nest drink.
The coffee bird nest drink has unique pure cold extraction coffee flavor and smooth mouthfeel, does not add any anti-corrosion
Agent is placed without lamination for a long time, and bird's nest can not suspend；Sialic acid retention rate 79% in beverage, solid content 87%.
Embodiment 4
(1) the white ground coffee pre-processed is fitted into empty tea bag, is dipped into water appropriate, is put into cold in 4 DEG C of environment
Extraction 24 hours, to obtain as feed liquid A.
(2) bird's nest is put into in 100 DEG C of sterilizing steam box the 15min that sterilizes, takes out, bird's nest is soaked to bird's nest dry weight
3 times, to obtain the bird's nest that is soaked.
(3) whole milk powder is dissolved under 50~60 DEG C of warm water, and is heated to 70~90 DEG C, added by single diglycerol
Emulsifier made of the ratio compounding of aliphatic ester, sucrose fatty ester and soybean lecithin with 1:3:1, it is cold by xanthan gum, knot
Stabilizer made of glue and agar are compounded with the ratio of 1:1:3 and dilute cream after mixing, obtain feed liquid B.
(4) feed liquid A and feed liquid B are mixed under cryogenic, and adjusts its pH value to 6.8 with acidity regulator
~7.2, to obtain feed liquid C.
(5) the feed liquid C is placed in progress twice homogenization processing in homogenizer；Wherein, the homogeneous temperature of the homogenizer
Degree is 50~60 DEG C, and the homogenization pressure of first time is 22~25MPa, and secondary homogenization pressure is 8~10MPa.
(6) the feed liquid C after homogenization is mixed with the bird's nest that is soaked, carries out hot filling, is placed at 90 DEG C and stews
40min obtains the coffee bird nest drink.
The coffee bird nest drink has certain coffee flavor, and color is shallower, and mouthfeel is general, does not add any preservative,
Placed for a long time without lamination, bird's nest can even suspension, when sterilization is easy to appear aluminium pot breakage, seriously affects the production of product
It is assessed with shelf life；Sialic acid retention rate 40% in beverage, solid content 75%.
To sum up, the coffee bird nest drink that the preparation method of coffee bird nest drink of the invention is prepared, can effectively protect
The original flavor for staying the cold white coffee of extraction pure, adds emulsifier, stabilizer and acidity regulator by ratio appropriate, is guaranteeing
While product system is stablized, the suspension effect of bird's nest is realized, the shelf of product can be improved in unique nitrogen Canning Technique
Phase, while product is reduced in the breakage of transport and shelf life.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It is interpreted as that identical embodiment or example must be directed to.Moreover, particular features, structures, materials, or characteristics described
It can be combined in any suitable manner in any one or more of the embodiments or examples.In addition, those skilled in the art can
Different embodiments or examples described in this specification are engaged and be combined.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (7)
1. a kind of preparation method of coffee bird nest drink, which comprises the following steps:
Ground coffee is fitted into empty tea bag, cold extraction 12 at 4 DEG C ~ for 24 hours is placed in, to obtain feed liquid A；
Bird's nest is put into 10 ~ 20min of sterilizing in 90 ~ 110 DEG C of sterilizing steam box, takes out, bird's nest is soaked to the 2 of bird's nest dry weight
~ 5 times, to obtain the bird's nest that is soaked；
After milk powder to be dissolved in 50 ~ 60 DEG C of warm water, heating, and emulsifier, stabilizer and dilute cream is added, it is uniformly mixed, with
Just feed liquid B is obtained, wherein stabilizer is compounded by xanthan gum, gellan gum and agar with the ratio of 1:1:3, and emulsifier is by list
Diglycerine fatty acid ester, sucrose fatty ester and soybean lecithin are compounded with the ratio of 1:3:1；
The feed liquid A and feed liquid B is mixed, and adjusts the pH to 6.8 ~ 7.2 of mixed liquor, to obtain feed liquid C；
The feed liquid C is placed in progress twice homogenization processing in homogenizer；
By after homogenization feed liquid C and the bird's nest that is soaked carry out filling, after filling, be placed at 85 ~ 100 DEG C and stew 30 ~
50min, to obtain the coffee bird nest drink.
2. the preparation method of coffee bird nest drink as described in claim 1, it is characterised in that: according to mass percent meter, institute
The raw material for stating coffee bird nest drink includes: 0.1 ~ 1% bird's nest, 1 ~ 3% ground coffee, 2 ~ 5% whole milk powder, 2 ~ 5% evaporated milk
Oil, 3% rock sugar, 0.01 ~ 1% acidity regulator, 0.05 ~ 1% emulsifier, 0.05 ~ 1% stabilizer.
3. the preparation method of coffee bird nest drink as claimed in claim 2, it is characterised in that: the acidity regulator is carbonic acid
Sodium, saleratus, citric acid, sodium citrate, one or more of sodium polyphosphate.
4. the preparation method of coffee bird nest drink as described in claim 1, it is characterised in that: the homogenizing temperature of the homogenizer
It is 50 ~ 60 DEG C, the homogenization pressure of first time is 22 ~ 25MPa, and secondary homogenization pressure is 8 ~ 10MPa.
5. the preparation method of coffee bird nest drink as described in claim 1, it is characterised in that: described filling using sterile cold-penetration
Dress and the filling collective effect of nitrogen.
6. the preparation method of coffee bird nest drink as described in claim 1, it is characterised in that: by the feed liquid C after homogenization
It is filling with the bird's nest progress that is soaked, it after filling, be placed at 90 DEG C and stew 40min, to obtain the coffee bird nest drink.
7. a kind of coffee bird's nest of the preparation method preparation using coffee bird nest drink described in any one of claim 1 ~ 6 is drunk
Material.
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| CN111248373A (en) * | 2019-10-31 | 2020-06-09 | 成都图径生物科技有限公司 | Edible bird's nest acid beverage and preparation method thereof |
| CN111466441A (en) * | 2020-05-15 | 2020-07-31 | 大洲新燕(厦门)生物科技有限公司 | Instant milk cubilose and preparation method thereof |
| CN113367295A (en) * | 2021-06-23 | 2021-09-10 | 大洲新燕(厦门)生物科技有限公司 | Sea cucumber-egg custard and preparation method thereof |
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Application publication date: 20190531 |