CN110574817A - coconut coffee and preparation method thereof - Google Patents
coconut coffee and preparation method thereof Download PDFInfo
- Publication number
- CN110574817A CN110574817A CN201910873320.0A CN201910873320A CN110574817A CN 110574817 A CN110574817 A CN 110574817A CN 201910873320 A CN201910873320 A CN 201910873320A CN 110574817 A CN110574817 A CN 110574817A
- Authority
- CN
- China
- Prior art keywords
- coconut
- coffee
- water
- fresh
- meat
- 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.)
- Pending
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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
Abstract
The invention discloses coconut coffee and a preparation method thereof, wherein the coconut coffee comprises the following raw materials in percentage by mass: 5-8% of white granulated sugar, 5-8% of fresh coconut meat, 0.3-0.6% of compound stabilizer, 0.4-0.6% of casein, 0.5-0.9% of coffee granules, 0.05-0.2% of sodium bicarbonate and 81.7-88.75% of water.
Description
Technical Field
The invention relates to the technical field of beverage production, in particular to coconut coffee and a preparation method thereof.
Background
Coffee is a beverage with the functions of refreshing and restoring consciousness, and as the number of people drinking coffee increases, people have greater and greater requirements on coffee taste, so that various coffees with different tastes appear. Coconut coffee is coffee with a novel taste, however, the coconut coffee in the prior art usually adopts artificially synthesized essence to prepare the coconut taste of coffee beverage, and the taste and nutrition of the coconut coffee beverage are different from those of real coconut coffee.
The coconut milk is a natural beverage prepared by squeezing coconut meat, contains a large amount of plant protein, 17 amino acids required by human bodies and trace elements such as zinc, calcium, iron and the like, and is the natural beverage with the highest amino acid content in the world to date. In addition, the coconut milk has good flavor and is widely popular with people. The coffee is mixed with coconut juice to improve the flavor of the coffee, increase the nutrition of the coffee and reduce the bitterness of the coffee by using the taste of the coconut.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide coconut coffee with good flavor and a preparation method thereof.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
The coconut coffee comprises the following raw materials in percentage by mass: 5-8% of white granulated sugar, 5-8% of fresh coconut meat, 0.3-0.6% of compound stabilizer, 0.4-0.6% of casein, 0.5-0.9% of coffee granules, 0.05-0.2% of sodium bicarbonate and 81.7-88.75% of water.
Preferably, the composite stabilizer comprises the following raw materials in percentage by mass: 15-40% of thickening agent, 30-70% of emulsifier and 15-35% of pH value regulator.
Preferably, the thickener is a polyglycerin fatty acid ester.
preferably, the emulsifier is one or more of glyceryl mono-stearate, glyceryl distearate or sodium stearoyl lactylate.
Preferably, the pH value regulator is baking soda and sodium tripolyphosphate.
The invention also discloses a preparation method of the coconut coffee, which comprises the following steps:
s1, firstly, breaking shells of coconuts, digging out fresh coconut meat, peeling and cleaning, and then soaking the fresh coconut meat in water for 20 ~ 30 min;
S2, crushing the soaked fresh coconut meat, mixing the crushed fresh coconut meat with the soaking water in the step S1, grinding into slurry to obtain coconut pulp, and adding water into the coconut pulp if the concentration of the coconut pulp is too high in the grinding process;
S3, adding coffee granules, white granulated sugar and casein into water at 70-80 ℃, and stirring and mixing until the coffee granules, the white granulated sugar and the casein are completely dissolved to obtain coffee liquid;
S4, adding the coffee liquid obtained in the step S3, the composite stabilizer, the sodium bicarbonate and the rest water into the coconut pulp obtained in the step S2, stirring and mixing, and homogenizing to obtain coconut coffee;
S5, heating the coconut coffee obtained in the step S5 to 70-80 ℃, bottling, sealing, sterilizing at 115-124 ℃ for 15-20min, and cooling.
Preferably, in the step S1, the fresh coconut meat is soaked in water at 70-80 ℃, and the mass ratio of the soaking water to the fresh coconut meat is 1.5-2.2: 1.
Preferably, in the step S4, the homogenizing process includes two-stage homogenizing, wherein the first-stage homogenizing pressure is 25-35 Mpa, the second-stage homogenizing pressure is 33-45 Mpa, and the two-stage homogenizing time is 20-40 min.
the invention has the beneficial effects that: the coconut coffee with coconut taste is prepared from fresh coconut meat, and compared with the beverage adopting synthetic coconut milk in the prior art, the coconut coffee has more natural taste and richer nutrition. Wherein, the fresh coconut meat has the following functions: (1) supplementing nutrition: the coconut contains sugar, fat, protein, vitamin B group, vitamin C, trace elements such as potassium and magnesium, and can effectively supplement nutrient components of human body and improve the disease resistance of organism; (2) inducing diuresis to alleviate edema: coconut juice contains abundant mineral substances such as potassium, magnesium and the like, has components similar to intracellular fluid, and can correct dehydration and electrolyte disorder to achieve the effects of inducing diuresis and relieving swelling; (3) killing insects and eliminating malnutrition: the coconut pulp and the coconut juice have the function of killing intestinal parasites, and the fasciolopsis and tapeworm can be removed by drinking the coconut juice or eating the coconut juice, so the coconut milk is used clinically, has reliable curative effect and no toxic or side effect, and is an ideal food for killing insects and eliminating malnutrition; (4) and (3) retaining youthful looks and beautifying: coconut juice contains saccharide, fat, protein, growth hormone, vitamins and a large amount of trace elements necessary for human body, and can benefit human strength, supplement intracellular fluid, expand blood volume, moisten skin, and has effects of retaining youthful looks and caring skin.
In addition, the coconut coffee beverage is additionally added with casein, the casein is the main protein in milk, the nutrition of the coconut coffee can be increased and the coconut coffee has the flavor of the milk, and the casein can be used for thickening so as to improve the mouthfeel and be beneficial to the stability of each component in the beverage.
the composite stabilizer adopted in the invention comprises a thickening agent, an emulsifier and a pH value regulator, wherein polyglycerol fatty acid ester is used as the thickening agent to improve the viscosity and improve the mouthfeel, and is beneficial to forming stable colloid and reducing the precipitation of each component in the beverage, and the monoglyceride and distearate or sodium stearoyl lactate is used as the emulsifier to emulsify and fuse the grease in the raw materials and the beverage, so as to prevent oil and liquid from separating. Sodium bicarbonate and sodium tripolyphosphate are used as pH value regulators and can be matched to form an acid-base buffer pair, so that the pH value of the beverage can be stabilized, and casein is prevented from precipitating due to the change of the pH value. In addition, the process of the invention adopts a two-stage homogenization process, so that all components can be fully fused in the beverage.
Detailed Description
The claimed solution will now be described in further detail with reference to specific embodiments.
Example one
the coconut coffee of the embodiment adopts the following raw materials in percentage by mass:
5% of white granulated sugar, 5% of fresh coconut meat, 0.3% of compound stabilizer, 0.4% of casein, 0.5% of coffee granules, 0.05% of sodium bicarbonate and 88.75% of water. The composite stabilizer comprises the following raw materials in percentage by mass (based on the total mass of the composite stabilizer): 40% of thickening agent, 30% of emulsifying agent and 30% of pH value regulator.
In this example, as the thickener, polyglycerin fatty acid ester was used; the emulsifier adopts glycerin monostearate and distearate and sodium stearoyl lactate with the mass ratio of 1: 1; the pH value regulator adopts baking soda and sodium tripolyphosphate with the molar ratio of 1: 1.
In this embodiment, the preparation method of coconut coffee comprises the following steps:
S1, firstly, breaking shells of coconuts, digging out fresh coconut meat, peeling and cleaning, and then soaking the fresh coconut meat in water for 20 ~ 30 min.
S2, crushing the soaked fresh coconut meat, mixing the crushed fresh coconut meat with the soaking water in the step S1, grinding into slurry to obtain coconut pulp, and adding water into the coconut pulp if the concentration of the coconut pulp is too high in the grinding process;
S3, adding coffee granules, white granulated sugar and casein into water at 70-80 ℃, and stirring and mixing until the coffee granules, the white granulated sugar and the casein are completely dissolved to obtain coffee liquid;
S4, adding the coffee liquid obtained in the step S3, the composite stabilizer, the sodium bicarbonate and the rest water into the coconut pulp obtained in the step S2, stirring and mixing, and homogenizing to obtain coconut coffee; the homogenizing process comprises two-stage homogenizing, wherein the first-stage homogenizing pressure is 25-35 Mpa, the second-stage homogenizing pressure is 33-45 Mpa, and the homogenizing time for two times is 20-40 min.
S5, heating the coconut coffee obtained in the step S5 to 70-80 ℃, bottling, sealing, sterilizing at 115-124 ℃ for 15-20min, and cooling.
Example two
The coconut coffee of the embodiment adopts the following raw materials in percentage by mass:
8 percent of white granulated sugar, 8 percent of fresh coconut meat, 0.6 percent of compound stabilizer, 0.6 percent of casein, 0.9 percent of coffee granules, 0.2 percent of sodium bicarbonate and 81.7 percent of water. The composite stabilizer comprises the following raw materials in percentage by mass (based on the total mass of the composite stabilizer): 15% of thickening agent, 70% of emulsifying agent and 15% of pH value regulator.
In this example, as the thickener, polyglycerin fatty acid ester was used; the emulsifier adopts glycerin monostearate and distearate and sodium stearoyl lactate with the mass ratio of 1: 1; the pH value regulator adopts baking soda and sodium tripolyphosphate with the molar ratio of 1: 1.
In this embodiment, the preparation method of coconut coffee comprises the following steps:
s1, firstly, breaking shells of coconuts, digging out fresh coconut meat, peeling and cleaning, and then soaking the fresh coconut meat in water for 20 ~ 30 min.
S2, crushing the soaked fresh coconut meat, mixing the crushed fresh coconut meat with the soaking water in the step S1, grinding into slurry to obtain coconut pulp, and adding water into the coconut pulp if the concentration of the coconut pulp is too high in the grinding process;
S3, adding coffee granules, white granulated sugar and casein into water at 70-80 ℃, and stirring and mixing until the coffee granules, the white granulated sugar and the casein are completely dissolved to obtain coffee liquid;
S4, adding the coffee liquid obtained in the step S3, the composite stabilizer, the sodium bicarbonate and the rest water into the coconut pulp obtained in the step S2, stirring and mixing, and homogenizing to obtain coconut coffee; the homogenizing process comprises two-stage homogenizing, wherein the first-stage homogenizing pressure is 25-35 Mpa, the second-stage homogenizing pressure is 33-45 Mpa, and the homogenizing time for two times is 20-40 min.
S5, heating the coconut coffee obtained in the step S5 to 70-80 ℃, bottling, sealing, sterilizing at 115-124 ℃ for 15-20min, and cooling.
EXAMPLE III
The coconut coffee of the embodiment adopts the following raw materials in percentage by mass:
6% of white granulated sugar, 6% of fresh coconut meat, 0.4% of compound stabilizer, 0.5% of casein, 0.9% of coffee granules, 0.2% of sodium bicarbonate and 86% of water. The composite stabilizer comprises the following raw materials in percentage by mass (based on the total mass of the composite stabilizer): 30% of thickening agent, 50% of emulsifying agent and 20% of pH value regulator.
In this example, as the thickener, polyglycerin fatty acid ester was used; the emulsifier adopts glycerin monostearate and distearate and sodium stearoyl lactate with the mass ratio of 1: 1; the pH value regulator adopts baking soda and sodium tripolyphosphate with the molar ratio of 1: 1.
In this embodiment, the preparation method of coconut coffee comprises the following steps:
s1, firstly, breaking shells of coconuts, digging out fresh coconut meat, peeling and cleaning, and then soaking the fresh coconut meat in water for 20 ~ 30 min.
s2, crushing the soaked fresh coconut meat, mixing the crushed fresh coconut meat with the soaking water in the step S1, grinding into slurry to obtain coconut pulp, and adding water into the coconut pulp if the concentration of the coconut pulp is too high in the grinding process;
S3, adding coffee granules, white granulated sugar and casein into water at 70-80 ℃, and stirring and mixing until the coffee granules, the white granulated sugar and the casein are completely dissolved to obtain coffee liquid;
S4, adding the coffee liquid obtained in the step S3, the composite stabilizer, the sodium bicarbonate and the rest water into the coconut pulp obtained in the step S2, stirring and mixing, and homogenizing to obtain coconut coffee; the homogenizing process comprises two-stage homogenizing, wherein the first-stage homogenizing pressure is 25-35 Mpa, the second-stage homogenizing pressure is 33-45 Mpa, and the homogenizing time for two times is 20-40 min.
S5, heating the coconut coffee obtained in the step S5 to 70-80 ℃, bottling, sealing, sterilizing at 115-124 ℃ for 15-20min, and cooling.
Comparative example 1
The coconut coffee of the comparative example adopts the following raw materials in percentage by mass:
5% of white granulated sugar, 5% of fresh coconut meat, 0.5% of coffee granules, 0.05% of sodium bicarbonate and 89.45% of water.
In this comparative example, a coconut coffee was prepared comprising the steps of:
S1, firstly, breaking shells of coconuts, digging out fresh coconut meat, peeling and cleaning, and then soaking the fresh coconut meat in water for 20 ~ 30 min.
S2, crushing the soaked fresh coconut meat, mixing the crushed fresh coconut meat with the soaking water in the step S1, grinding into slurry to obtain coconut pulp, and adding water into the coconut pulp if the concentration of the coconut pulp is too high in the grinding process;
s3, adding coffee granules and white granulated sugar into water at 70-80 ℃, and stirring and mixing until the coffee granules and the white granulated sugar are completely dissolved to obtain coffee liquid;
S4, adding the coffee liquid obtained in the step S3, sodium bicarbonate and the rest water into the coconut pulp obtained in the step S2, stirring and mixing the mixture, and homogenizing the mixture to obtain coconut coffee; the homogenizing process comprises two-stage homogenizing, wherein the first-stage homogenizing pressure is 25-35 Mpa, the second-stage homogenizing pressure is 33-45 Mpa, and the homogenizing time of the two times is 20 min.
S5, heating the coconut coffee obtained in the step S5 to 70-80 ℃, bottling, sealing, sterilizing at 121 ℃ for 12min, and cooling.
Comparative example No. two
The coconut coffee of the comparative example adopts the following raw materials in percentage by mass:
8 percent of white granulated sugar, 8 percent of fresh coconut meat, 0.9 percent of coffee granules, 0.2 percent of sodium bicarbonate and 82.9 percent of water.
In this comparative example, a coconut coffee was prepared comprising the steps of:
s1, firstly, breaking shells of coconuts, digging out fresh coconut meat, peeling and cleaning, and then soaking the fresh coconut meat in water for 20 ~ 30 min.
S2, crushing the soaked fresh coconut meat, mixing the crushed fresh coconut meat with the soaking water in the step S1, grinding into slurry to obtain coconut pulp, and adding water into the coconut pulp if the concentration of the coconut pulp is too high in the grinding process;
S3, adding coffee granules and white granulated sugar into water at 70-80 ℃, and stirring and mixing until the coffee granules and the white granulated sugar are completely dissolved to obtain coffee liquid;
S4, adding the coffee liquid obtained in the step S3, sodium bicarbonate and the rest water into the coconut pulp obtained in the step S2, stirring and mixing the mixture, and homogenizing the mixture to obtain coconut coffee; the homogenizing process comprises two-stage homogenizing, wherein the first-stage homogenizing pressure is 25-35 Mpa, the second-stage homogenizing pressure is 33-45 Mpa, and the homogenizing time of the two times is 20 min.
s5, heating the coconut coffee obtained in the step S5 to 70-80 ℃, bottling, sealing, sterilizing at 121 ℃ for 12min, and cooling.
Comparative example No. three
The coconut coffee of the comparative example adopts the following raw materials in percentage by mass:
6% of white granulated sugar, 6% of fresh coconut meat, 0.9% of coffee granules, 0.2% of sodium bicarbonate and 86.9% of water.
In this comparative example, a coconut coffee was prepared comprising the steps of:
s1, firstly, breaking shells of coconuts, digging out fresh coconut meat, peeling and cleaning, and then soaking the fresh coconut meat in water for 20 ~ 30 min.
S2, crushing the soaked fresh coconut meat, mixing the crushed fresh coconut meat with the soaking water in the step S1, grinding into slurry to obtain coconut pulp, and adding water into the coconut pulp if the concentration of the coconut pulp is too high in the grinding process;
S3, adding coffee granules, white granulated sugar and casein into water at 70-80 ℃, and stirring and mixing until the coffee granules, the white granulated sugar and the casein are completely dissolved to obtain coffee liquid;
s4, adding the coffee liquid obtained in the step S3, the composite stabilizer, the sodium bicarbonate and the rest water into the coconut pulp obtained in the step S2, stirring and mixing, and homogenizing to obtain coconut coffee; the homogenizing process comprises two-stage homogenizing, wherein the first-stage homogenizing pressure is 25-35 Mpa, the second-stage homogenizing pressure is 33-45 Mpa, and the homogenizing time of the two times is 20 min.
s5, heating the coconut coffee obtained in the step S5 to 70-80 ℃, bottling, sealing, sterilizing at 121 ℃ for 12min, and cooling.
Sensory tests and stability tests were performed on the above examples and comparative coconut coffee in the following manner and test results:
Sensory testing
| test items | Example one | Example two | EXAMPLE III | Comparative example 1 | Comparative example No. two | Comparative example No. three |
| Appearance of the product | Brown liquid with relatively high color Light, no precipitate, no separation Layer(s) | Brown liquid with relatively high color Deep, without sediment and without separation Layer(s) | Brown liquid of middle color Equal, no precipitate, no fraction Layer(s) | Brown liquid with relatively high color shallow, with a small amount of sediment | Brown liquid with relatively high color Deep with a small amount of sediment | A brown liquid, of moderate color, With a small amount of precipitate |
| Flavor (I) and flavor (II) | Coconut and coffee Mixed flavour and taste of coffee Bland and small amount of milk incense stick | coconut and coffee Mixed flavour and taste of coffee Strong taste and milk flavor | Coconut and coffee mixed flavour and taste of coffee Thick and small amount of milk Incense stick | coconut and coffee Mixed flavour and taste of coffee Bland taste and no milk flavor | coconut and coffee Mixed flavour and taste of coffee Strong taste and no milk taste | With coconut and coffee The flavor is mixed, the taste is relatively strong, Without milk flavor |
| Taste of the product | has thick and smooth mouthfeel | Has thick and smooth mouthfeel | Has thick and smooth mouthfeel | Thin and coarse taste, have Impurities | Thin and coarse taste, have Impurities | Thin and coarse taste with impurities Quality of food |
| Smell(s) | With coconut and coffee Fragrance | With coconut and coffee Fragrance | With coconut and coffee fragrance | with coconut and coffee fragrance | With coconut and coffee Fragrance | Has coconut and coffee aroma |
Stability test
| When stored Month/month | Example one | Example two | EXAMPLE III | Comparative example 1 | Comparative example No. two | Comparative example No. three |
| 6 | no precipitate, no Layering | No precipitate, no Layering | No precipitate, no layering | With a small amount of precipitate | With a small amount of precipitate | With a small amount of precipitate |
| 12 | No precipitate, no layering | no precipitate, no Layering | No precipitate, no Layering | With a greater amount of sediment, color development Layering | With a greater amount of sediment, color development layering | With a greater amount of sediment, color development Layering |
| 18 | With a small amount of sediment Starch without delamination | With a small amount of sediment Starch without delamination | With a small amount of sediment Starch without delamination | With a greater amount of sediment, color development Layering and large difference of colors among layers | With a greater amount of sediment, color development Layering and large difference of colors among layers | With a greater amount of sediment, color development Layering and large difference of colors among layers |
| 24 | With a small amount of sediment Starch without delamination | With a small amount of sediment starch without delamination | With a small amount of sediment Starch without delamination | with a greater amount of sediment, color development Layering and large difference of colors among layers | With a greater amount of sediment, color development Layering and large difference of colors among layers | with a greater amount of sediment, color development Layering and large difference of colors among layers |
The above-described embodiments are merely preferred embodiments of the present invention, which is not intended to limit the present invention in any way. Those skilled in the art can make many changes and modifications to the disclosed embodiments, or modify equivalent embodiments to practice the disclosed embodiments, without departing from the scope of the disclosed embodiments. Therefore, equivalent variations made according to the idea of the present invention should be covered within the protection scope of the present invention without departing from the contents of the technical solution of the present invention.
Claims (8)
1. The coconut coffee is characterized by comprising the following raw materials in percentage by mass: 5-8% of white granulated sugar, 5-8% of fresh coconut meat, 0.3-0.6% of compound stabilizer, 0.4-0.6% of casein, 0.5-0.9% of coffee granules, 0.05-0.2% of sodium bicarbonate and 81.7-88.75% of water.
2. A coconut coffee as claimed in claim 1 wherein: the composite stabilizer comprises the following raw materials in percentage by mass: 15-40% of thickening agent, 30-70% of emulsifier and 15-35% of pH value regulator.
3. A coconut coffee as claimed in claim 2 wherein: the thickener is polyglycerol fatty acid ester.
4. A coconut coffee as claimed in claim 2 wherein: the emulsifier is one or more of glyceryl monostearate, glyceryl distearate or sodium stearoyl lactylate.
5. A coconut coffee as claimed in claim 2 wherein: the pH value regulator is baking soda and sodium tripolyphosphate.
6. a process for the preparation of coconut coffee as claimed in any of claims 1 to 5 comprising the following steps:
s1, firstly, breaking shells of coconuts, digging out fresh coconut meat, peeling and cleaning, and then soaking the fresh coconut meat in water for 20 ~ 30 min;
S2, crushing the soaked fresh coconut meat, mixing the crushed fresh coconut meat with the soaking water in the step S1, grinding into slurry to obtain coconut pulp, and adding water into the coconut pulp if the concentration of the coconut pulp is too high in the grinding process;
s3, adding coffee granules, white granulated sugar and casein into water at 70-80 ℃, and stirring and mixing until the coffee granules, the white granulated sugar and the casein are completely dissolved to obtain coffee liquid;
S4, adding the coffee liquid obtained in the step S3, the composite stabilizer, the sodium bicarbonate and the rest water into the coconut pulp obtained in the step S2, stirring and mixing, and homogenizing to obtain coconut coffee;
S5, heating the coconut coffee obtained in the step S5 to 70-80 ℃, bottling, sealing, sterilizing at 115-124 ℃ for 15-20min, and cooling.
7. a process for preparing a coconut coffee as claimed in claim 6, characterized in that: in the step S1, the fresh coconut meat is soaked in water of 70-80 ℃, and the mass ratio of the soaking water to the fresh coconut meat is 1.5-2.2: 1.
8. A process for preparing a coconut coffee as claimed in claim 6, characterized in that: in the step S4, the homogenizing process comprises two-stage homogenizing, wherein the first-stage homogenizing pressure is 25-35 Mpa, the second-stage homogenizing pressure is 33-45 Mpa, and the homogenizing time for two times is 20-40 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910873320.0A CN110574817A (en) | 2019-09-17 | 2019-09-17 | coconut coffee and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910873320.0A CN110574817A (en) | 2019-09-17 | 2019-09-17 | coconut coffee and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110574817A true CN110574817A (en) | 2019-12-17 |
Family
ID=68813040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910873320.0A Pending CN110574817A (en) | 2019-09-17 | 2019-09-17 | coconut coffee and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110574817A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669780A (en) * | 2022-11-18 | 2023-02-03 | 广州市东鹏食品饮料有限公司 | Composition for improving stability of coconut raw material and low-sugar coconut coffee |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738189A (en) * | 2015-04-13 | 2015-07-01 | 河北承德露露股份有限公司 | Stabilizer for vegetable protein drink |
| CN106135601A (en) * | 2015-04-13 | 2016-11-23 | 统企业(中国)投资有限公司昆山研究开发中心 | Healthy coffee beverage and preparation method thereof |
| CN109043069A (en) * | 2018-09-18 | 2018-12-21 | 安徽咖力士咖啡食品有限公司 | A kind of preparation method of ground coffee |
-
2019
- 2019-09-17 CN CN201910873320.0A patent/CN110574817A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738189A (en) * | 2015-04-13 | 2015-07-01 | 河北承德露露股份有限公司 | Stabilizer for vegetable protein drink |
| CN106135601A (en) * | 2015-04-13 | 2016-11-23 | 统企业(中国)投资有限公司昆山研究开发中心 | Healthy coffee beverage and preparation method thereof |
| CN109043069A (en) * | 2018-09-18 | 2018-12-21 | 安徽咖力士咖啡食品有限公司 | A kind of preparation method of ground coffee |
Non-Patent Citations (2)
| Title |
|---|
| 万山红: "椰浆咖啡", 《百度 HTTPS://WWW.MEISHIJ.NET/ZUOFA/YEJIANGKAFEIXIAWUCHA.HTML》 * |
| 周奇文等: "《实用食品加工新技术精选 1》", 31 March 1999, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669780A (en) * | 2022-11-18 | 2023-02-03 | 广州市东鹏食品饮料有限公司 | Composition for improving stability of coconut raw material and low-sugar coconut coffee |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511854B (en) | Collagen polypeptide drink and its preparation method | |
| CN107028056B (en) | Coconut juice beverage and preparation process thereof | |
| CN101347243A (en) | Health care drink for alleviating eyestrain | |
| CN110720514A (en) | Walnut matcha milk and preparation method thereof | |
| KR100906289B1 (en) | Method for manufacturing liquefied coffee containing buckwheat | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN104172353A (en) | Giant salamander polypeptide beverage and preparation method thereof | |
| CN105076424A (en) | Appetizing coconut milk beverage and preparation method thereof | |
| CN104489104A (en) | Maca milk and preparation method thereof | |
| CN112471261A (en) | Caramel coconut beverage and preparation method thereof | |
| CN109105863A (en) | yeast extract liquid seasoning salt and preparation method thereof | |
| CN101113401A (en) | Black soya bean health preserving vinegar | |
| CN110574817A (en) | coconut coffee and preparation method thereof | |
| CN105614577A (en) | Banana and mango juice beverage and preparation method thereof | |
| CN105029572B (en) | A kind of black soya bean antioxidation polypeptide beverage and preparation method thereof | |
| CN104720069A (en) | Chinese yam, Chinese date and vitamin fortified solid drink and preparation method thereof | |
| CN108260787A (en) | Eyeshield health-care fruit jelly and its manufacturing method | |
| CN103222507A (en) | Lichee milky tea and preparation method thereof | |
| CN108552440B (en) | Coix seed and red bean fruit particle beverage and preparation method thereof | |
| CN102232590B (en) | Mature vinegar and bitter gourd juice beverage and preparation method thereof | |
| CN102362607A (en) | Medlar health-care premixed powder | |
| CN101990951B (en) | Antioxidant milk product and preparation method thereof | |
| CN105054061A (en) | Making method of mulberry fruit juice beverage | |
| CN108740023A (en) | A kind of lactoprotein drink and preparation method thereof containing ginger juice | |
| CN103756831B (en) | Maca-ipomoea batatas wine |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191217 |