CN111466475A - 一种咖啡风味糖浆的制备方法及咖啡风味糖浆 - Google Patents
一种咖啡风味糖浆的制备方法及咖啡风味糖浆 Download PDFInfo
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A21D2/36—Vegetable material
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- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
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Abstract
本发明公开了一种咖啡风味糖浆及其制备方法,制备方法包括以下步骤:步骤一:将20‑40质量份的咖啡豆粉碎成粒度目数不小于60的咖啡粉;将0.5‑5质量份的聚甘油脂肪酸酯分散于30‑80质量份的水中形成分散液,加热至80~100℃;将咖啡粉倒入分散液中,超声波萃取10‑20min,离心除渣后的萃取液用闪蒸法浓缩得咖啡提取液;步骤二:将20‑40质量份的咖啡提取液、50‑70质量份的果葡糖浆、10‑20质量份的蔗糖和0.01‑1.0质量份的山梨酸钾混匀,即得咖啡风味糖浆。本发明通过使用HLB值较宽的聚甘油脂肪酸酯的水分散液对咖啡粉中的各种咖啡风味物质有效提取、浓缩得咖啡提取液,使由该提取液制得的咖啡风味糖浆口感好,风味浓郁,可广泛应用于食品饮料,提高产品天然感及品质。
Description
技术领域
本发明涉及一种糖浆,尤其涉及一种咖啡风味糖浆的制备方法及咖啡风味糖浆。
背景技术
咖啡由于具有较好的提神、醒脑等功效,在办公室人群中受到普遍欢迎,咖啡口感的食品也倍受青睐。咖啡中的脂肪对咖啡的风味及口感有重要的作用,但是用水萃取的方法很难得到,并且咖啡中的脂肪极易被氧化破坏;有机溶剂萃取得到的脂肪又不适合直接用于食品中。
现有技术中大部分的咖啡风味糖浆采用香精调配,应用于食品饮料时口感不好,风味也不够逼真;少有的纯天然咖啡风味糖浆由于对咖啡中有效成份提取不够充分或是部分有效成份不能提取,导致应用于食品饮料时风味不佳或成本很高。
发明内容
本发明的目的是提供一种咖啡风味糖浆的制备方法,由此方法制备的糖浆咖啡风味浓郁,口感好。
本发明的技术方案如下:
一种咖啡风味糖浆的制备方法,包括以下步骤:
步骤一:制备咖啡提取液:
将20~40质量份的咖啡豆粉碎成粒度目数不小于60的咖啡粉;
将0.5~5质量份的聚甘油脂肪酸酯分散于30~80质量份的水中形成分散液,加热至80~100℃;将所述咖啡粉倒入所述分散液中,并用超声波萃取10~20min,离心除渣后的萃取液用闪蒸法浓缩,得咖啡提取液;
步骤二:制备咖啡味风味糖浆:
将20~40质量份的所述咖啡提取液、50~70质量份的果葡糖浆、10~20质量份的蔗糖和0.01~1.0质量份的山梨酸钾混匀,即得咖啡风味糖浆。
本发明的咖啡风味糖浆的制备方法,先制备咖啡提取液,然后用所述咖啡提取液制备咖啡风味糖浆。在制备咖啡提取液时,先将咖啡豆粉碎成咖啡粉有利于咖啡中的各种风味物质的萃取。并且,咖啡豆粉的粒度越小,越有利于咖啡中风味物质的渗出与提取。
聚甘油脂肪酸酯是一种高效的非离子性表面活性剂,它是由天然甘油和脂肪酸在高温下酯化而成的,在代谢过程中,可分解为甘油和脂肪,从而被人体吸收或排出体外,具有高度的安全性。另外,聚甘油脂肪酸酯具有较宽的HLB值(亲水亲油平衡值),在本发明中将0.5~5质量份的聚甘油脂肪酸酯分散于30~80质量份的水中形成分散液,并于80~100℃下对咖啡进行超声波萃取,加热有利于咖啡粉中的风味物质游离出来分散在聚甘油脂肪酸酯的水分散液中,在超声波的萃取过程中,咖啡粉中的脂肪等亲油成份及时被聚甘油脂肪酸酯的亲油基团捕获,从咖啡粉中游离出来的风味物质中的水溶性物质则直接溶于水中,由于聚甘油脂肪酸酯具有较宽的HLB值,很小的量就可以不断地将咖啡中游离出来的各种有效物质捕获,从而提高咖啡中脂肪等风味有效物质的提取。另外,聚甘油脂肪酸酯还具有一定的抑菌作用,在其添加到各种食品中时,有利于各种食品存放与保质。聚甘油脂肪酸酯的添加量越多,抗菌力越强;但如果添加量过多,则不仅成本升高,还会破咖啡提取液的风味。聚甘油脂肪酸酯还具有抗氧化作用,防止咖啡中的脂肪被氧化变质,从而保持浓郁的咖啡风味。因此,由本发明的提取液制备的咖啡风味的糖浆,咖啡风味足,口感好。在本发明所制备的咖啡风味糖浆中的果葡糖浆和白砂糖主是调味剂,提供适度的甜味;山梨酸钾是防腐剂。
优选地,所述步骤一中闪蒸的温度为50~80℃,压力为0.01~0.03MPa。
优选地,所述步骤一中浓缩比例为:将所述咖啡提取液浓缩为所述萃取液的三分之一。
优选地,所述聚甘油脂肪酸酯为十聚甘油单月桂酸酯。当然也可以使用十聚甘油单油酸酯或十聚甘油单硬脂酸酯,但其提取效果不如十聚甘油单月桂酸酯好。
优选地,所述步骤一中超声波的频率为50Hz、功率为300W,萃取时间为15min。
优选地,所述咖啡豆为云南小粒咖啡豆。云南小粒咖啡生长于云南海拔1100米左右的干热河谷地区,被国际咖啡组织品尝专家评为高品质咖啡。该咖啡清香淡苦,颗粒小面匀称,醇香浓郁,且带有果味,是公认的最佳小粒咖啡。由此咖啡豆制备的咖啡风味糖浆口味更加。当然,本发明中的方法也适用于其他的咖啡豆。
本发明还提供一种咖啡风味糖浆,所述咖啡风味糖浆由上述制备方法制成。
本发明的有益效果为:
本发明的制备方法通过使用聚甘油脂肪酸酯的水分散液对咖啡粉中的各种咖啡风味物质提取,由于聚甘油脂肪酸酯的HLB值较宽,可以对咖啡中的脂肪等风味物质进行有效提取、浓缩得咖啡提取液,并由该提取液制得的咖啡风味糖浆。本发明制备的咖啡风味糖浆口感好,风味浓郁,可广泛应用于食品饮料,提高产品天然感及品质。
具体实施方式
下面结合实施例对本发明做详细说明。
实施例1
一、制备一种咖啡风味糖浆,步骤如下:
步骤一:制备咖啡提取液:
将30质量份的云南小咖啡豆粉碎,过60目筛网,得咖啡粉;
将3质量份的十聚甘油单月桂酸酯分散于60质量份的水中形成分散液,加热至95℃;将所述咖啡粉倒入所述分散液中,并用超声波萃取15min,离心除渣后的萃取液用闪蒸法浓缩至萃取液的三分之一。其中,超声波的频率为50Hz,功率为300W;闪蒸温度为70℃,压力为0.02MPa,得咖啡提取液。
步骤二:制备咖啡风味糖浆:将30质量份的本实施例步骤一中制得的咖啡提取液、60质量份的果葡糖浆、15质量份的蔗糖和0.5质量份的山梨酸钾混匀,即得咖啡风味糖浆。
二、用上述制备的咖啡风味糖浆制作咖啡曲奇:
将70质量份的黄油室温软化,加入60质量份的糖粉和本实施例制备的咖啡风味糖浆10质量份,用打蛋器打匀。加入50质量份的蛋黄液继续打匀,筛入200质量份的低筋粉,用刮刀切拌匀成面糊。把面糊装进裱花袋,挤到不粘烤布上,放置于烤箱中,于200℃上下火烘烤15分钟左右,即得咖啡曲奇。
实施例2
一、制备一种咖啡风味糖浆,步骤如下:
步骤一:制备咖啡提取液:
将40质量份的云南小咖啡豆粉碎,过60目筛网,得咖啡粉;
将0.5质量份的十聚甘油单月桂酸酯分散于30质量份的水中形成分散液,加热至100℃;将所述咖啡粉倒入所述分散液中,并用超声波萃取10min,离心除渣后的萃取液用闪蒸的法浓缩至萃取液的三分之一。其中,超声波的频率为50Hz,功率为300W;闪蒸温度为50℃,压力为0.03MPa,得咖啡提取液。
步骤二:制备咖啡风味糖浆:将40质量份的本实施例步骤一中制得的咖啡提取液、70质量份的果葡糖浆、20质量份的蔗糖和1.0质量份的山梨酸钾混匀,即得咖啡风味糖浆。
二、用上述制备的咖啡风味糖浆制作咖啡曲奇:
采用和实施例1相同的方法和物料配比制作咖啡曲奇,所不同之处是所用的咖啡风味糖浆为本实施例所制备。
实施例3
一、制备一种咖啡风味糖浆,步骤如下:
步骤一:制备咖啡提取液:
将20质量份的云南小咖啡豆粉碎,过60目筛网,得咖啡粉;
将5质量份的十聚甘油单月桂酸酯分散于80质量份的水中形成分散液,加热至80℃;将所述咖啡粉倒入所述分散液中,并用超声波萃取20min,离心除渣后的萃取液用闪蒸的法浓缩至萃取液的三分之一。其中,超声波的频率为50Hz,功率为300W;闪蒸温度为80℃,压力为0.01MPa,得咖啡提取液。
步骤二:制备咖啡风味糖浆:将20质量份的本实施例步骤一中制得的咖啡提取液、50质量份的果葡糖浆、10质量份的蔗糖和0.01质量份的山梨酸钾混匀,即得咖啡风味糖浆。
二、用上述制备的咖啡风味糖浆制作咖啡曲奇:
采用和实施例1相同的方法和物料配比制作咖啡曲奇,所不同之处是所用的咖啡风味糖浆为本实施例所制备。
实施例4
一、制备一种咖啡风味糖浆,步骤如下:
步骤一:制备咖啡提取液:
将20质量份的云南小咖啡豆粉碎,过60目筛网,得咖啡粉;
将0.5质量份的十聚甘油单月桂酸酯分散于30质量份的水中形成分散液,加热至90℃;将所述咖啡粉倒入所述分散液中,并用超声波萃取15min,离心除渣后的萃取液用闪蒸的法浓缩至萃取液的二分之一。其中,超声波的频率为50Hz,功率为300W;闪蒸温度为50℃,压力为0.02MPa,得咖啡提取液。
步骤二:制备咖啡风味糖浆:将35质量份的本实施例步骤一中制得的咖啡提取液、65质量份的果葡糖浆、15质量份的蔗糖和0.03质量份的山梨酸钾混匀,即得咖啡风味糖浆。
二、用上述制备的咖啡风味糖浆制作咖啡曲奇:
采用和实施例1相同的方法和物料配比制作咖啡曲奇,所不同之处是所用的咖啡风味糖浆为本实施例所制备。
对比例:
采用和实施例1相同的方法和物料配比制作咖啡曲奇,所不同之处是不使用本发明中制备咖啡风味糖浆,而使用市面上购制的由咖啡香精调配的糖浆替代。
将以上各实施例和对比例制作的咖啡曲奇进行感官评价,由10名不同年龄的人对各实施例和对比例制备的咖啡曲奇进行品尝并打分,结果见表1:
表1
感官评价结果 | 咖啡味浓郁程度 | 咖啡香味 | 整体口感 |
实施例1 | 9分 | 9分 | 9分 |
实施例2 | 9分 | 9分 | 9分 |
实施例3 | 9分 | 8分 | 9分 |
实施例4 | 8分 | 9分 | 9分 |
对比例 | 6分 | 7分 | 5分 |
由上表可以看出,实施例1至4采用本发明所制备的咖啡风味糖浆制备的咖啡曲奇,不仅咖啡味浓郁,而且咖啡香味好,整体口感好。本发明的咖啡风味糖浆由于使用了聚甘油脂肪酸酯对咖啡豆中的天然脂肪等风味物质有效提取,因此,比起用咖啡香精制备的糖浆咖啡风味不仅逼真,而且咖啡香气更足,由于不含有其他人工制造咖啡香精的添加剂成份,整体口感好。另外,由于聚甘油脂肪酸酯还具有一定的抑菌作用,在其添加到各种食品中时,有利于食品的存放与保质;同时也使得本发明的咖啡风味糖浆在高温下比咖啡香精等制备的咖啡糖浆更耐温,留香更好。
在此需要说明的是,对于这些实施方式的说明用于帮助理解本发明,但并不构成对本发明的限定。此外,上面所描述的本发明各个实施方式中所涉及的技术特征只要彼此之间未构成冲突就可以相互结合。另外以上仅为本发明的部分实施例,而不是全部实施例,基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动的前提下所获得的所有其他实施例,都属于本发明保护的范围。
Claims (7)
1.一种咖啡风味糖浆的制备方法,其特征在于,包括以下步骤:
步骤一:制备咖啡提取液:
将20~40质量份的咖啡豆粉碎成粒度目数不小于60的咖啡粉;
将0.5~5质量份的聚甘油脂肪酸酯分散于30~80质量份的水中形成分散液,加热至80~100℃;将所述咖啡粉倒入所述分散液中,并用超声波萃取10~20min,离心除渣后的萃取液用闪蒸法浓缩,得咖啡提取液;
步骤二:制备咖啡味风味糖浆:
将20~40质量份的所述咖啡提取液、50~70质量份的果葡糖浆、10~20质量份的蔗糖和0.01~1.0质量份的山梨酸钾混匀,即得咖啡风味糖浆。
2.如权利要求1所述的咖啡风味糖浆的制备方法,其特征在于,所述步骤一中闪蒸的温度为50~80℃,压力为0.01~0.03MPa。
3.如权利要求1所述的咖啡风味糖浆的制备方法,其特征在于,所述步骤一中浓缩比例为:将所述咖啡提取液浓缩为所述萃取液的三分之一。
4.如权利要求1所述的咖啡风味糖浆的制备方法,其特征在于,所述聚甘油脂肪酸酯为十聚甘油单月桂酸酯。
5.如权利要求1所述的咖啡风味糖浆的制备方法,其特征在于,所述步骤一中超声波的频率为50Hz、功率为300W,萃取时间为15min。
6.如权利要求1所述的咖啡风味糖浆的制备方法,其特征在于,所述咖啡豆为云南小粒咖啡豆。
7.一种咖啡风味糖浆,其特征在于,所述咖啡风味糖浆由权利要求1至6之一所述的制备方法制成。
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