CN112385728A - Oat coffee beverage and preparation method thereof - Google Patents
Oat coffee beverage and preparation method thereof Download PDFInfo
- Publication number
- CN112385728A CN112385728A CN202011295483.4A CN202011295483A CN112385728A CN 112385728 A CN112385728 A CN 112385728A CN 202011295483 A CN202011295483 A CN 202011295483A CN 112385728 A CN112385728 A CN 112385728A
- Authority
- CN
- China
- Prior art keywords
- oat
- liquid
- coffee beverage
- coffee
- minutes
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an oat coffee beverage which comprises the following raw materials in percentage by mass: 20-40% of oat liquid, 10-20% of coffee powder, 0.02-0.1% of stabilizing agent, 0.1-0.15% of emulsifier, 0-2% of vegetable oil, 0.05-0.1% of sodium citrate and water for supplementing to 100%. The mass percentage of the oatmeal in the oat liquid is 25%; the mass percentage of the caffeine in the coffee powder is 2.7-3.3%. The invention also discloses a preparation method of the oat coffee beverage, which comprises the following steps: (1) mixing oat liquid with water and heating to obtain feed liquid A; (2) adding a stabilizer, an emulsifier, vegetable oil, coffee powder and sodium citrate into the feed liquid A, and stirring to obtain a feed liquid B; (3) and (4) homogenizing the feed liquid B, sterilizing, cooling, filling and refrigerating to obtain the feed liquid B. The oat coffee beverage provided by the invention is mellow in taste, free of precipitation, free of fat floating and good in stability.
Description
Technical Field
The invention belongs to the technical field of beverages, and particularly relates to an oat coffee beverage and a preparation method thereof.
Background
The oat contains rich nutrition, wherein the fat content is 5-9%, most of the oat is unsaturated fatty acid, and the oat can reduce the accumulation of cholesterol in cardiovascular vessels; the protein content is 9-15%, and the protein contains a limited amino acid, namely lysine, which can make up for 'lysine deficiency' caused by Chinese dietary structure.
Along with the continuous increase of domestic economy, the consumers of mental labor are more and more, and the coffee contains caffeine and can refresh and restore consciousness, so the coffee is more and more popular with the consumers, and young people in office buildings are one cup every day basically and become a high-frequency drink after tea.
Currently, most coffee drinks in the market are accompanied by cow milk to improve the original bitterness, astringency and sourness of coffee, but for some consumers who are purely vegetarian or allergic to cow milk or are far away from cow milk for their stature, a pure plant sucrose-free coffee is the best gift for them. However, since oats are rich in protein and fat, direct addition to coffee causes protein precipitation and fat floating.
Disclosure of Invention
In order to solve the technical problems, the invention provides a raw material composition of oat water, and an oat coffee beverage prepared from the raw material composition is mellow in taste, free of sediment and free of fat floating. The technical scheme of the invention is as follows:
on one hand, the invention provides an oat coffee beverage which comprises the following raw materials in percentage by mass: 20-40% of oat liquid, 10-20% of coffee powder, 0.02-0.1% of stabilizing agent, 0.1-0.15% of emulsifier, 0-2% of vegetable oil, 0.05-0.1% of sodium citrate and water for supplementing to 100%.
Further, the mass percent of oatmeal in the oat liquid is 25%; the mass percentage of the caffeine in the coffee powder is 2.7-3.3%.
Further, the vegetable oil comprises one or more of corn oil, sunflower oil and peanut oil;
the stabilizer comprises one of gellan gum and carrageenan;
the emulsifier comprises one of sodium caseinate and sodium stearoyl lactylate.
Further, the preparation method of the oat liquid comprises the following steps:
the method comprises the following steps: cooking oatmeal, adding purified water, and soaking to obtain a mixture;
step two: grinding the swelled mixture into slurry to obtain oat slurry;
step three: adding the enzyme preparation into oat pulp, and performing enzymolysis to obtain an enzymolysis product;
step four: and filtering the enzymolysis product to obtain the oat liquid.
Further, in the step one, the soaking is carried out at room temperature for 30-60 minutes;
in the second step, the grinding is performed by a colloid mill for 10-20 minutes.
Further, in the third step, the enzyme preparation is BAN 480L amylase, the mass of the enzyme preparation accounts for 0.1-0.15% of the mass of the oat liquid, the enzymolysis temperature is 75-80 ℃, and the enzymolysis time is 15-30 minutes;
in the fourth step, a filter screen with 80-120 meshes is adopted for filtering.
On the other hand, the invention also provides a preparation method of the oat coffee beverage, which comprises the following steps:
(1) mixing oat liquid with water and heating to obtain feed liquid A;
(2) adding a stabilizer, an emulsifier, vegetable oil, coffee powder and sodium citrate into the feed liquid A, and stirring to obtain a feed liquid B;
(3) and (4) homogenizing the feed liquid B, sterilizing, cooling, filling and refrigerating to obtain the feed liquid B.
Further, in the step (1), the heating temperature is 50-65 ℃; in the step (2), the stirring time is 20-30 minutes.
Further, in the step (3), the temperature for homogenization is 65-70 ℃, and the pressure for homogenization is 25-30 MP.
Further, in the step (3), the sterilization temperature is 95-105 ℃, and the sterilization time is 5-10 minutes; cooling to 6-12 deg.C; the refrigeration temperature is 2-6 ℃.
The positive progress effects of the invention are as follows:
the invention provides a pure plant sucrose-free oat coffee beverage, which breaks the traditional concept of adding milk and coffee for consumers. The additive is reduced as much as possible to ensure the stability of the product. Enzymes are relied upon to degrade the sticky starch in oats into sugars that can serve to increase sweetness in the final product.
Detailed Description
In order to more clearly illustrate the technical solution of the present invention, the technical solution of the present invention will be further illustrated with reference to the following specific embodiments:
one of the technical schemes provided by the invention is as follows:
the invention provides an oat coffee beverage which comprises the following raw materials in percentage by mass: 20-40% of oat liquid, 10-20% of coffee powder, 0.02-0.1% of stabilizing agent, 0.1-0.15% of emulsifier, 0-2% of vegetable oil, 0.05-0.1% of sodium citrate and water for supplementing to 100%.
The addition amount of the oat liquid is considered from cost and mouthfeel, and the content of 20-40% can provide proper sweetness and oat fragrance and mouthfeel for the product. The amount of coffee powder added is also considered from both these points.
Preferably, the mass percent of the oatmeal in the oat liquid is 25%; the mass percentage of the caffeine in the coffee powder is 2.7-3.3%.
Preferably, the fat content of the oat liquid is 2.08%; the protein content in the oat liquid is 2.36%; the cooked oatmeal is Australian imported oatmeal.
The vegetable oil comprises any one or more of corn oil, sunflower seed oil and peanut oil, the vegetable oil can increase the rich mouthfeel of the product, the fat is always the flavor of a plurality of products, the thick flavor of the product can be well improved, and the sensitivity of people to the fat is not added and considered.
The stabilizer comprises one of gellan gum and carrageenan, a single stabilizer is selected for adding the stabilizer, so that the product label is cleaner, the product stabilizing effect can be achieved, and the emulsifier is also considered.
The emulsifier comprises any one of sodium caseinate and sodium stearoyl lactylate.
In the raw material composition of the oat coffee beverage, the emulsifier comprises any one of sodium caseinate and sodium stearoyl lactylate.
The sodium citrate is used for adjusting the pH value of the product, so that the product is neutral and is more stable in shelf life.
The invention provides a preparation method of oat liquid, which comprises the following steps:
the method comprises the following steps: firstly, cooking oatmeal, and then adding purified water for soaking to obtain a mixture;
step two: grinding the swelled mixture into slurry to obtain oat slurry;
step three: adding an enzyme preparation into the oat pulp, and performing enzymolysis to obtain an enzymolysis product;
step four: and filtering the enzymolysis product to obtain the oat liquid.
Specifically, in the first step, the adding mass of the oatmeal is 25% of the mass of the oat liquid; the soaking time is 30-60 minutes at room temperature. The soaking time can play a role in softening and absorbing water within 30-60 minutes, and the longer the soaking time is, the more sufficient the soaking time is, and the time cost problem is also considered, so the soaking time is selected.
And in the second step, grinding the mixture for 10 to 20 minutes by using a colloid mill.
In the third step, the enzyme preparation is BAN 480L amylase, the added mass percentage is 0.1-0.15%, the enzymolysis temperature is 75-80 ℃, and the time is 15-30 minutes.
Specifically, the grinding time of the colloid mill can reach the effect well in the time period, and the enzyme preparation is set according to the condition parameters provided by the merchant and can also reach the expected effect. If the temperature exceeds the range, one is the waste of resources or the addition amount is not enough, the oat can not be completely enzymolyzed, if the temperature is not reached, the enzymolysis reaction can not occur, if the temperature is exceeded, the enzyme is easy to inactivate, and the oat can be sufficiently enzymolyzed within the enzymolysis time.
In the fourth step, filtering with a filter screen with 80-120 meshes. The screen is also selected so that the partially water-insoluble component is stabilized by the stabilizing agent in the final product.
The second technical scheme provided by the invention is as follows:
a preparation method of an oat coffee beverage comprises the following steps:
(1) mixing oat liquid and water and heating to obtain feed liquid A;
(2) adding the stabilizer, the emulsifier, the edible oil, the coffee powder and the sodium citrate into the material liquid A, and stirring to obtain a material liquid B;
(3) and (4) homogenizing the feed liquid B, sterilizing, cooling, filling and refrigerating to obtain the feed liquid B.
Specifically, in the step (1), heating to 50-65 ℃; in the step (2), the stabilizing agent, the emulsifying agent, the edible oil, the coffee powder and the sodium citrate are added and stirred for 20-30 minutes.
In the step (3), the homogenizing temperature is 65-70 ℃, and the pressure is 25-30 MP; sterilizing at 95-105 deg.C for 5-10 min; cooling to 6-12 deg.C; filling and refrigerating at 2-6 deg.C.
The above process parameters are designed according to the actual conditions of the factory, and can also meet the requirements of the final product.
It is noted that the fat particles can be reduced by the homogenising agent and at the same time be better distributed homogeneously in the product under the influence of the emulsifier. The sterilization can be carried out within the temperature range, and the taste and nutrition of the final product cannot be influenced by higher temperature. The low temperature refrigeration enables the product to have no microbial risk and better mouthfeel during shelf life.
In the prior art, because the oat liquid contains protein and fat, the substances are insoluble in water, because the fat is lighter than the water, the substances can float upwards, and because the protein is heavier than the water, the substances sink.
Because the oat coffee beverage developed by the invention is not an instant beverage and has a long shelf life, a stabilizer and an emulsifier are introduced for the purpose of homogenizing the state of the product in the shelf life. The stabilizing agent is used for uniformly distributing insoluble protein and some dietary fiber in the product, and the emulsifying agent is used for forming an emulsion by forming fat and water into an oil-in-water state, so that the fat and the water can be uniformly distributed in the product.
Compared with the prior art, the invention has the advantages that:
provides a pure plant sugar-free oat coffee beverage, and breaks the traditional concept of milk and coffee for consumers. The additive is reduced as much as possible to ensure the stability of the product. Enzymes are relied upon to degrade the sticky starch in oats into sugars that can serve to increase sweetness in the final product.
The reagents and starting materials used in the present invention are commercially available.
On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention. On the basis of the common knowledge in the field, the preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, the reagents and materials used are all conventionally commercially available, unless otherwise specified.
In the following examples:
cooked oatmeal from australia;
enzyme preparation BAN 480L was purchased from novacin (china) biotechnology limited;
coffee powder, available from Shanghai Cheng Lai Kogyo Co., Ltd;
sodium caseinate, sodium stearoyl lactylate and sodium citrate, available from shanghai smart trade ltd;
carrageenan and gellan gum, purchased from Anhui Qiao Fuji food ingredient sales Co., Ltd;
vegetable oil, commercially available.
The performance indexes of the raw materials meet the requirements of relevant quality standards. Other materials and equipment not specifically described are commercially available.
Example 1
1. Raw material formula (see table 1):
table 1 raw material recipe of example 1
| Raw materials | Added in an amount (%) (by weight) |
| Oat liquid | 20 |
| Coffee powder | 20 |
| Vegetable oil | -- |
| Casein sodium salt | 0.1 |
| Hard sodium acyl lactate | -- |
| Gellan gum | 0.02 |
| Carrageenan | -- |
| Citric acid sodium salt | 0.1 |
| Water (W) | 59.78 |
| Total of | 100 |
2. Preparation method of oat liquid
Firstly, cooking oatmeal, adding purified water and soaking for 30 minutes to obtain a mixture; colloid grinding is carried out on the swelled mixture for 10 minutes to obtain oat pulp; adding amylase into the oat pulp, and performing enzymolysis for 15 minutes at 75 ℃ to obtain an enzymolysis product; filtering the enzymolysis product with 80 mesh filter screen to obtain oat solution.
3. The preparation method of the oat coffee beverage comprises the following steps:
mixing oat liquid and water, preheating to 50 ℃, adding a stabilizer, an emulsifier, vegetable oil, coffee powder and sodium citrate, and stirring for 20 minutes; homogenizing at 65 deg.C and 25 MPa; sterilizing at 95 deg.C for 10 min; and (3) pumping the sterilized materials into a buffer tank, cooling to 6 ℃, filling, and drawing into a refrigeration house for refrigeration at 2-6 ℃.
Example 2
1. Raw material formula (see table 2):
table 2 raw material recipe of example 2
2. Preparation method of oat liquid
Firstly, cooking oatmeal, and then adding purified water to soak for 60 minutes to obtain a mixture; colloid grinding is carried out on the swelled mixture for 20 minutes to obtain oat pulp; adding amylase into the oat pulp, and performing enzymolysis for 30 minutes at 80 ℃ to obtain an enzymolysis product; filtering the enzymolysis product with 120 mesh filter screen to obtain oat liquid.
3. The preparation method of the oat coffee beverage comprises the following steps:
preheating a mixture of oat liquor and water to 65 ℃; adding a stabilizer, an emulsifier, vegetable oil, coffee powder and sodium citrate, and stirring for 30 minutes; homogenizing at 70 deg.C and 30 MPa; sterilizing at 105 deg.C for 5 min, cooling in buffer tank to 12 deg.C, filling, and refrigerating at 2-6 deg.C.
Example 3
1. Raw material formula (see table 3):
table 3 raw material recipe of example 3
| Raw materials | Added in an amount (%) (by weight) |
| Oat liquid | 30 |
| Coffee powder | 15 |
| Vegetable oil | 1 |
| Casein sodium salt | -- |
| Hard sodium acyl lactate | 0.15 |
| Gellan gum | -- |
| Carrageenan | 0.1 |
| Citric acid sodium salt | 0.12 |
| Water (W) | 53.63 |
| Total of | 100 |
2. Preparation method of oat liquid
Firstly, cooking oatmeal, and then adding purified water to soak for 40 minutes to obtain a mixture; grinding the swelled mixture with colloid for 15 minutes to obtain oat pulp; adding amylase into the oat pulp, and carrying out enzymolysis for 25 minutes at 78 ℃ to obtain an enzymolysis product; filtering the enzymolysis product with 100 mesh filter screen to obtain oat solution.
3. The preparation method of the oat coffee beverage comprises the following steps:
preheating a mixture of oat liquor and water to 60 ℃; adding a stabilizer, an emulsifier, vegetable oil, coffee powder and sodium citrate, and stirring for 25 minutes; homogenizing at 70 deg.C and 30 MPa; sterilizing at 105 deg.C for 5 min, cooling in buffer tank to 12 deg.C, filling, and refrigerating at 2-6 deg.C.
Comparative example
Comparative example one and comparative example two were set up below for comparison with various examples of the present invention, as shown in table 4. It should be noted that in developing the oat coffee beverage of the present invention, the comparative examples actually performed multiple parallel tests, and only two comparative examples are illustrated here for illustration. The raw material formulations of comparative example one and comparative example two are shown in the following table.
Table 4 raw material formulations of comparative example one and comparative example two
| Raw materials | Comparative example one (%) (by weight) | Comparative example No. (in% by weight) |
| Oat liquid | 30 | - |
| Coffee powder | 15 | 20 |
| Water (W) | 55 | 80 |
Effect embodiment:
the products obtained in comparative examples one and two and examples one to three of the present invention were evaluated. 30 ordinary consumers are invited to form a panel of evaluation, 5 indexes of the texture, the taste, the viscosity, the flavor, the product novelty and the like of each product are evaluated and scored in a mode of anonymous scoring, a percentage scoring method is adopted, the higher the score is, the closer to the optimal characteristics of the product is, and the sensory evaluation results are shown in the following table.
TABLE 5 evaluation results of effects
As shown in the table, the oat coffee beverage prepared by the first to third embodiments of the invention has mellow taste and uniform texture and has the composite aroma of oat and coffee. In the first comparative example, a stabilizing agent and an emulsifying agent are not added, so that the product is not fine and smooth in taste and rough in texture, can be layered after being placed for half a day, and is uneven in texture; in the comparative example II, oat liquid is not added, pure black coffee is obtained, the flavor is single, and novelty is avoided.
The products obtained in examples one to three, which were refrigerated at 2 to 6 ℃ for 30 days in the above examples and comparative examples, showed no delamination and no change in taste and flavor. The first half day of refrigeration, the comparative example had stratified.
Compared with the prior art, the raw material composition of the oat coffee beverage, the oat coffee beverage and the preparation method thereof provided by the invention have the advantages that the oat coffee beverage prepared by the raw material composition and the preparation method is mellow and fine in taste, has composite aroma of oat and coffee, is a pure plant coffee beverage, is free of precipitate and long in shelf life, and better meets the requirements of consumers compared with similar products.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The oat coffee beverage is characterized by comprising the following raw materials in percentage by mass: 20-40% of oat liquid, 10-20% of coffee powder, 0.02-0.1% of stabilizing agent, 0.1-0.15% of emulsifier, 0-2% of vegetable oil, 0.05-0.1% of sodium citrate and water for supplementing to 100%.
2. The oat coffee beverage according to claim 1, wherein the mass percentage of the oatmeal in the oat liquid is 25%; the mass percentage of the caffeine in the coffee powder is 2.7-3.3%.
3. The oat coffee beverage of claim 1, wherein the vegetable oil comprises one or more of corn oil, sunflower oil, and peanut oil;
the stabilizer comprises one of gellan gum and carrageenan;
the emulsifier comprises one of sodium caseinate and sodium stearoyl lactylate.
4. The oat coffee beverage according to claim 1, wherein the preparation method of the oat liquid comprises the following steps:
the method comprises the following steps: firstly, cooking oatmeal, and then adding purified water for soaking to obtain a mixture;
step two: grinding the swelled mixture into slurry to obtain oat slurry;
step three: adding the enzyme preparation into oat pulp, and performing enzymolysis to obtain an enzymolysis product;
step four: and filtering the enzymolysis product to obtain the oat liquid.
5. The oat coffee beverage according to claim 4, wherein in the first step, the soaking is carried out at room temperature for 30-60 minutes;
in the second step, the grinding is performed by a colloid mill for 10-20 minutes.
6. The oat coffee beverage according to claim 4, characterized in that in the third step, the enzyme preparation is BAN 480L amylase, the mass of the enzyme preparation accounts for 0.1-0.15% of the mass of the oat liquid, the enzymolysis temperature is 75-80 ℃, and the enzymolysis time is 15-30 minutes;
in the fourth step, a filter screen with 80-120 meshes is adopted for filtering.
7. A method for preparing the oat coffee beverage according to any one of claims 1 to 6, which comprises the following steps:
(1) mixing oat liquid with water and heating to obtain feed liquid A;
(2) adding a stabilizer, an emulsifier, vegetable oil, coffee powder and sodium citrate into the feed liquid A, and stirring to obtain a feed liquid B;
(3) and (4) homogenizing the feed liquid B, sterilizing, cooling, filling and refrigerating to obtain the feed liquid B.
8. The preparation method of the oat coffee beverage according to claim 7, characterized in that in the step (1), the heating temperature is 50-65 ℃; in the step (2), the stirring time is 20-30 minutes.
9. The method for preparing the oat coffee beverage according to claim 7, wherein in the step (3), the homogenization temperature is 65-70 ℃, and the homogenization pressure is 25-30 MP.
10. The preparation method of the oat coffee beverage according to claim 7, characterized in that in the step (3), the sterilization temperature is 95-105 ℃, and the sterilization time is 5-10 minutes; cooling to 6-12 deg.C; the refrigeration temperature is 2-6 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011295483.4A CN112385728A (en) | 2020-11-18 | 2020-11-18 | Oat coffee beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011295483.4A CN112385728A (en) | 2020-11-18 | 2020-11-18 | Oat coffee beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112385728A true CN112385728A (en) | 2021-02-23 |
Family
ID=74606534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011295483.4A Pending CN112385728A (en) | 2020-11-18 | 2020-11-18 | Oat coffee beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112385728A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826734A (en) * | 2021-09-22 | 2021-12-24 | 光明乳业股份有限公司 | Oat fruit tea beverage and preparation method thereof |
| CN114343040A (en) * | 2022-01-12 | 2022-04-15 | 盐城物次方食品科技有限公司 | Formula and preparation process of enzymolysis coffee liquid |
| CN114794285A (en) * | 2022-03-22 | 2022-07-29 | 雅迪香料(广州)有限公司 | Plant-based functional fermented coffee beverage and preparation process thereof |
| CN115005308A (en) * | 2022-05-30 | 2022-09-06 | 必优食品科技(江苏)有限公司 | Compound emulsifying thickener for normal-temperature oat coffee and preparation and use methods thereof |
| CN115316571A (en) * | 2022-07-13 | 2022-11-11 | 华中农业大学 | Lotus leaf coffee lipid-lowering beverage and preparation method thereof |
| CN115720950A (en) * | 2022-12-02 | 2023-03-03 | 光明乳业股份有限公司 | Plant-based coffee beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140087054A1 (en) * | 2011-03-24 | 2014-03-27 | Meiji Co., Ltd. | Coffee beverage and process for producing same |
| CN106720816A (en) * | 2016-11-24 | 2017-05-31 | 广东穗格氏贸易有限公司 | A kind of instant coffee oat and preparation method thereof |
| CN106942446A (en) * | 2017-04-28 | 2017-07-14 | 麦麦哒（北京）饮品有限公司 | A kind of oats coffee beverage and preparation method thereof |
| CN107047901A (en) * | 2017-06-27 | 2017-08-18 | 河北承德露露股份有限公司 | A kind of vegetable protein coffee beverage |
| CN111067018A (en) * | 2019-12-20 | 2020-04-28 | 无锡赞匠生物科技有限公司 | Oat plant-based slurry and preparation process and application thereof |
-
2020
- 2020-11-18 CN CN202011295483.4A patent/CN112385728A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140087054A1 (en) * | 2011-03-24 | 2014-03-27 | Meiji Co., Ltd. | Coffee beverage and process for producing same |
| CN106720816A (en) * | 2016-11-24 | 2017-05-31 | 广东穗格氏贸易有限公司 | A kind of instant coffee oat and preparation method thereof |
| CN106942446A (en) * | 2017-04-28 | 2017-07-14 | 麦麦哒（北京）饮品有限公司 | A kind of oats coffee beverage and preparation method thereof |
| CN107047901A (en) * | 2017-06-27 | 2017-08-18 | 河北承德露露股份有限公司 | A kind of vegetable protein coffee beverage |
| CN111067018A (en) * | 2019-12-20 | 2020-04-28 | 无锡赞匠生物科技有限公司 | Oat plant-based slurry and preparation process and application thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826734A (en) * | 2021-09-22 | 2021-12-24 | 光明乳业股份有限公司 | Oat fruit tea beverage and preparation method thereof |
| CN114343040A (en) * | 2022-01-12 | 2022-04-15 | 盐城物次方食品科技有限公司 | Formula and preparation process of enzymolysis coffee liquid |
| CN114794285A (en) * | 2022-03-22 | 2022-07-29 | 雅迪香料(广州)有限公司 | Plant-based functional fermented coffee beverage and preparation process thereof |
| CN115005308A (en) * | 2022-05-30 | 2022-09-06 | 必优食品科技(江苏)有限公司 | Compound emulsifying thickener for normal-temperature oat coffee and preparation and use methods thereof |
| CN115316571A (en) * | 2022-07-13 | 2022-11-11 | 华中农业大学 | Lotus leaf coffee lipid-lowering beverage and preparation method thereof |
| CN115720950A (en) * | 2022-12-02 | 2023-03-03 | 光明乳业股份有限公司 | Plant-based coffee beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112385728A (en) | Oat coffee beverage and preparation method thereof | |
| CN104855790B (en) | A kind of instant oats particles and preparation method thereof | |
| CN102106381B (en) | Milk tea drink rich in gamma-aminobutyric acid and preparation method thereof | |
| CN101463313B (en) | Preparation of water milk potable spirit | |
| CN114027362A (en) | Normal-temperature high-calcium oat base beverage and preparation method thereof | |
| CN106551061A (en) | A kind of coffee beverage and preparation method thereof | |
| CN107446781A (en) | A kind of quinoa wine and preparation method thereof | |
| KR101798855B1 (en) | A method for grain drinks using rice | |
| KR101320580B1 (en) | Method for Preparing Yam Alcohol Containing Polished Barley | |
| CN114304279B (en) | Cereal fermented yoghourt rich in protein and preparation method thereof | |
| US20220046964A1 (en) | Method for Modification of Mung Bean Protein and Preparation of Simulated Egg Pulp based on the Modified Protein | |
| CN112913928B (en) | Fermented plant yoghurt and preparation method thereof | |
| CN104531409A (en) | Beer and production method thereof | |
| CN112868846B (en) | Microcapsule milk tea solid beverage, preparation method thereof and microcapsule milk tea liquid beverage | |
| JP2018057319A (en) | Milk-containing food and drink | |
| CN106666557A (en) | Making method of pure potato flavored nutritious staple food | |
| US10426181B2 (en) | Method for preparing high acid RTD whole grain beverages | |
| CN113826734A (en) | Oat fruit tea beverage and preparation method thereof | |
| CN111838487A (en) | Raw material composition of oat water, oat water and preparation method thereof | |
| KR101364698B1 (en) | The manutacturing method of yogurt for using cereals | |
| US20240041075A1 (en) | Method for obtaining a liquid food product and liquid food product obtained thereof | |
| US20230081525A1 (en) | Non-dairy, non-curdling chickpea-based milk substitue and method thereof | |
| CN116548512A (en) | Brown rice base milk and preparation method thereof | |
| CN101412951A (en) | Method for enhancing bubble duration of malt raw material type beer | |
| JP2002065228A (en) | Cereal drink |
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 |
Application publication date: 20210223 |
|
| RJ01 | Rejection of invention patent application after publication |