CN113678928A - Formula and preparation method of sweet osmanthus fermented glutinous rice coffee with defervesce - Google Patents
Formula and preparation method of sweet osmanthus fermented glutinous rice coffee with defervesce Download PDFInfo
- Publication number
- CN113678928A CN113678928A CN202110929324.3A CN202110929324A CN113678928A CN 113678928 A CN113678928 A CN 113678928A CN 202110929324 A CN202110929324 A CN 202110929324A CN 113678928 A CN113678928 A CN 113678928A
- Authority
- CN
- China
- Prior art keywords
- coffee
- parts
- glutinous rice
- fermented glutinous
- sweet osmanthus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000016213 coffee Nutrition 0.000 title claims abstract description 87
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 87
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 77
- 235000009566 rice Nutrition 0.000 title claims abstract description 77
- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 63
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims description 8
- 238000009472 formulation Methods 0.000 title description 2
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 76
- 239000000843 powder Substances 0.000 claims abstract description 42
- 235000021539 instant coffee Nutrition 0.000 claims abstract description 35
- 235000013365 dairy product Nutrition 0.000 claims abstract description 30
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 11
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000019082 Osmanthus Nutrition 0.000 claims description 8
- 241000333181 Osmanthus Species 0.000 claims description 8
- 235000015115 caffè latte Nutrition 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 239000007787 solid Substances 0.000 abstract description 4
- 239000000194 fatty acid Substances 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- UBQYURCVBFRUQT-UHFFFAOYSA-N N-benzoyl-Ferrioxamine B Chemical compound CC(=O)N(O)CCCCCNC(=O)CCC(=O)N(O)CCCCCNC(=O)CCC(=O)N(O)CCCCCN UBQYURCVBFRUQT-UHFFFAOYSA-N 0.000 description 2
- 241000533293 Sesbania emerus Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 229960000958 deferoxamine Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 206010049565 Muscle fatigue Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 208000024780 Urticaria Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000015123 black coffee Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000037452 priming Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004451 qualitative analysis Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
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
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/42—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using inorganic additives
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses sweet osmanthus fermented glutinous rice coffee with defervesce, which comprises the following raw materials in parts by weight: 55-62 parts of non-dairy creamer, 2-8 parts of MS11 coffee powder, 3-10 parts of MS05 coffee powder, 1-8 parts of dry sweet osmanthus, 0.1-5 parts of condensed milk essence, 0.1-1 part of salt and 20-40 parts of fermented glutinous rice. The invention selects the non-dairy creamer with the trans-fatty acid content lower than 0.3g/100g and the fermented glutinous rice Taber coffee which retains various natural nutrient components and trace elements beneficial to human bodies, and fully meets the market demands of consumers on nutrient and healthy foods, thereby providing a new formula of the instant coffee solid beverage which is healthy by light eating, high in nutritional value, and capable of beautifying and nourishing skin.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a formula of sweet osmanthus fermented glutinous rice coffee with defervesce and a preparation method thereof.
Background
Coffee is one of three major beverages in the world, and the daily consumption forms mainly comprise instant fresh grinding of coffee beans, instant coffee of liquid beverage, instant coffee solid beverage of self-brewed beverage and the like, wherein coffee has bitter taste and can stimulate the central nervous system, the heart and the respiratory system. Proper amount of caffeine can also relieve muscle fatigue, promote secretion of digestive juice, promote kidney function, promote urination, and help to discharge excessive sodium ions out of body. With the overall rapid development of the Chinese society, coffee culture is rapidly spread in China, more and more international chain competitive coffee shops bloom in China market all the time, market demands are continuously increased, more and more consumers are dedicated to pursuing higher-quality coffee and more satisfactory coffee drinking experiences, such as instant coffee in a coffee shop channel, and the current situation that the instant coffee market is in a lower share is directly caused. The forms of instant coffee products in the current market mainly take single-product black coffee, sugared three-in-one coffee, sugarless two-in-one coffee, flavored coffee and the like as main materials, coffee creamer mate, sugar bags and the like as auxiliary materials, and the product is traditional, so that the market competitiveness of the instant coffee in the coffee products is weakened to a certain extent. At present, no product combining osmanthus, fermented glutinous rice and coffee exists.
Disclosure of Invention
The invention aims to: aims at providing a healthy fermented glutinous rice coffee solid beverage formula which can simultaneously meet the requirements of two different consumers and a preparation method thereof. The method selects the non-dairy creamer with the trans-fatty acid content lower than 0.3g/100g and the fermented glutinous rice cafe latte which retains various natural nutrient components and trace elements beneficial to human bodies, and fully meets the requirements of consumers on nutrient and health foods, thereby providing a new formula of the instant coffee solid beverage which is light in weight, healthy, high in nutritive value, and capable of beautifying and nourishing skin. In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
the sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 55-62 parts of non-dairy creamer, 2-8 parts of MS11 coffee powder, 3-10 parts of MS05 coffee powder, 1-8 parts of dry sweet osmanthus, 0.1-5 parts of condensed milk essence, 0.1-1 part of salt and 20-40 parts of fermented glutinous rice.
Further, the feed comprises the following raw materials in parts by weight: 58-60 parts of non-dairy creamer, 3-5 parts of MS11 coffee powder, 5-8 parts of MS05 coffee powder, 1-3 parts of dry sweet osmanthus, 0.1-1 part of condensed milk essence, 0.1-0.5 part of salt and 25-30 parts of fermented glutinous rice.
Further, the non-dairy creamer is KK520 non-dairy creamer.
Further, the sweet osmanthus fermented glutinous rice and latte coffee comprises instant coffee, fermented glutinous rice and dry sweet osmanthus which are packaged independently, and the instant coffee is prepared from the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and the salt.
Further, the independent packages are separated bag packages or are separately packaged by using the same container.
The application method of the sweet osmanthus fermented glutinous rice coffee with the coffee bean comprises the steps of pouring fermented glutinous rice into a cup for bottoming, adding instant coffee, then pouring dry sweet osmanthus, adding hot water for boiling, stirring uniformly, and taking the sweet osmanthus fermented glutinous rice after the sweet osmanthus fragrance escapes.
Further, the temperature of the hot water is 90 ℃, and the adding amount of the hot water is 6 times of the total volume of the fermented glutinous rice, the instant coffee and the dry sweet-scented osmanthus.
A preparation method of the sweet osmanthus fermented glutinous rice deferoxamine comprises the following steps: pouring the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and the salt into a three-dimensional mixer, mixing for 30-40min to obtain instant coffee, subpackaging the mixed instant coffee into fixed components, and respectively packaging with the fermented glutinous rice and the dried sweet osmanthus independently to form the sweet osmanthus fermented glutinous rice coffee.
The main effects of the components of the invention are as follows: KK520 non-dairy creamer: the coffee has the characteristics of good flavor, good softness, strong whipping performance and stable taste and quality, and can enhance the flavor and increase the fat by combining with the instant coffee, so that the taste is more exquisite, smooth and thick; ② brewing: it is widely spread due to its low alcohol concentration, sweet and delicious taste, and rich nutrition. The fermented glutinous rice contains 16 kinds of amino acids, contains various vitamins, saccharides, organic acids, protein, phthalein, inorganic salt and other components, and is easy to digest and absorb and high in nutritive value. The fermented glutinous rice is rich in nutrition, contains rich sugar, phthalein, amino acids, trace elements, vitamin C, A, D, E, K and the like, is beneficial to improving immunity and promoting metabolism when being eaten in a proper amount, and has the effects of enriching blood and beautifying the face, relaxing muscles and tendons and activating blood circulation, building body and strengthening heart and prolonging life. After the qualitative and quantitative analysis of the effective components of the fermented glutinous rice, the industrial production is carried out by utilizing abundant microbial resources, which is an industrial development way with wide prospect. ③ Dry sweet-scented osmanthus: the sweet osmanthus has the effects of faint scent and refreshing, the sweet osmanthus is warm and pungent in taste, and can be used for eliminating phlegm and dissipating blood stasis, treating inappetence, phlegm retention cough, amenorrhea abdominal pain and intestinal wind-blood dysentery, and also treating cough, and is a good beverage for maintaining beauty and keeping young. The dried sweet osmanthus has particularly strong and durable fragrance, can eliminate halitosis and refresh breath when drunk after being soaked in water, is beneficial to eyes when drunk frequently, can improve vision and reduce the occurrence of various eye diseases. The dry osmanthus has excellent toxin expelling efficacy, and also has good prevention efficacy on urticaria and ulcerative diseases caused by viruses.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the advantages of the raw materials of the product are as follows: based on the principle of health of the non-dairy creamer, the smooth non-dairy creamer without trans-fatty acid is selected, and can meet the requirements of low calorie, high nutrition and special crowds. Sweet fermented glutinous rice is a traditional snack. Is a sweet rice wine prepared by mixing steamed glutinous rice with wine (a special microorganism yeast) and fermenting. The fermented glutinous rice is also called fermented glutinous rice. The fragrant rice is not completely in the category of wine, but has the fragrance of wine, and is made of glutinous rice, so that the fragrant rice has a moistened and pure fragrance, and is a well-known flavor snack. The combination of the two components endows the instant coffee with richer taste bud experience; the rich nutrient substances contained in the tea also meet the pursuit of the modern people for nutrition and healthy quality life.
2. Advantages of the product form: the three-in-one instant coffee and the fermented glutinous rice are separately and independently packaged, and can simultaneously meet two different consumer groups which are fond of traditional food and pursue fashionable and low-priced life. The uniqueness of the product form is more beneficial to the independent selectivity of consumers on the product flavor, and the product form also has market advantage in instant coffee products.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
Example 1
The sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 55 parts of non-dairy creamer, 2 parts of MS11 coffee powder, 3 parts of MS05 coffee powder, 1 part of dry sweet osmanthus, 0.1 part of condensed milk essence, 0.1 part of salt and 20 parts of fermented glutinous rice.
Example 2
The sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 62 parts of non-dairy creamer, 8 parts of MS11 coffee powder, 10 parts of MS05 coffee powder, 8 parts of dry sweet osmanthus, 5 parts of condensed milk essence, 1 part of salt and 40 parts of fermented glutinous rice.
Example 3
The sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 58 parts of non-dairy creamer, 3 parts of MS11 coffee powder, 5 parts of MS05 coffee powder, 1 part of dry sweet osmanthus, 0.1 part of condensed milk essence, 0.1 part of salt and 25 parts of fermented glutinous rice.
Example 4
The sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 60 parts of non-dairy creamer, 5 parts of MS11 coffee powder, 8 parts of MS05 coffee powder, 3 parts of dry sweet osmanthus, 1 part of condensed milk essence, 0.5 part of salt and 30 parts of fermented glutinous rice.
Example 5
The sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 59 parts of non-dairy creamer, 4 parts of MS11 coffee powder, 6 parts of MS05 coffee powder, 2 parts of dry sweet osmanthus, 0.5 part of condensed milk essence, 0.3 part of salt and 28 parts of fermented glutinous rice.
Example 6
The sweet osmanthus fermented glutinous rice and latte coffee comprises instant coffee, fermented glutinous rice and dry sweet osmanthus which are packaged independently, and the instant coffee is prepared from the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and salt. The contents of the components are 59 parts of non-dairy creamer, 4 parts of MS11 coffee powder, 6 parts of MS05 coffee powder, 2 parts of dried sweet osmanthus, 0.5 part of condensed milk essence, 0.3 part of salt and 28 parts of fermented glutinous rice.
Wherein the independent package adopts separate bag package, the instant coffee, the fermented glutinous rice and the dry sweet osmanthus are respectively packaged into small bags, and one bag is taken and added when the instant coffee, the fermented glutinous rice and the dry sweet osmanthus are eaten.
Example 7
The sweet osmanthus fermented glutinous rice and coffee with iron comprises instant coffee, fermented glutinous rice and dry sweet osmanthus which are packaged independently, wherein the instant coffee is prepared from the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and salt. 59 parts of non-dairy creamer, 4 parts of MS11 coffee powder, 6 parts of MS05 coffee powder, 2 parts of dry sweet osmanthus, 0.5 part of condensed milk essence, 0.3 part of salt and 28 parts of fermented glutinous rice.
Wherein the independent package uses the same container to separate the package, three independent spaces are formed in the container, and can be opened independently, or can be opened according to the sequence of fermented glutinous rice, instant coffee and dry sweet osmanthus.
Example 8
A use method of sweet osmanthus fermented glutinous rice latte coffee comprises 59 parts of non-dairy creamer, 4 parts of MS11 coffee powder, 6 parts of MS05 coffee powder, 2 parts of dry sweet osmanthus, 0.5 part of condensed milk essence, 0.3 part of salt and 28 parts of fermented glutinous rice. Pouring the fermented glutinous rice into a cup for priming, adding instant coffee, then pouring dry sweet osmanthus, adding hot water for boiling, stirring uniformly, and eating after the sweet osmanthus fragrance escapes.
Wherein the temperature of the hot water is 90 ℃, and the adding amount of the hot water is 6 times of the total volume of the fermented glutinous rice, the instant coffee and the dry sweet osmanthus.
Example 9
A preparation method of sweet osmanthus fermented glutinous rice deferoxamine comprises the following steps: pouring the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and the salt into a three-dimensional mixer, mixing for 30-40min to obtain instant coffee, subpackaging the mixed instant coffee into fixed components, and respectively packaging with the fermented glutinous rice and the dried sweet osmanthus independently to form the sweet osmanthus fermented glutinous rice coffee. The contents of the components are 59 parts of non-dairy creamer, 4 parts of MS11 coffee powder, 6 parts of MS05 coffee powder, 2 parts of dried sweet osmanthus, 0.5 part of condensed milk essence, 0.3 part of salt and 28 parts of fermented glutinous rice.
The coffee prepared according to the formula disclosed by the invention is matched with a unique using method, has good taste and rich nutrition, can accord with the preferences of different consumers, and has wide market prospect.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (8)
1. The sweet osmanthus fermented glutinous rice coffee with the iron oxide is characterized by comprising the following raw materials in parts by mass: 55-62 parts of non-dairy creamer, 2-8 parts of MS11 coffee powder, 3-10 parts of MS05 coffee powder, 1-8 parts of dry sweet osmanthus, 0.1-5 parts of condensed milk essence, 0.1-1 part of salt and 20-40 parts of fermented glutinous rice.
2. The sweet osmanthus fermented glutinous rice coffee with the iron oxide according to claim 1 is characterized by comprising the following raw materials in parts by mass: 58-60 parts of non-dairy creamer, 3-5 parts of MS11 coffee powder, 5-8 parts of MS05 coffee powder, 1-3 parts of dry sweet osmanthus, 0.1-1 part of condensed milk essence, 0.1-0.5 part of salt and 25-30 parts of fermented glutinous rice.
3. The sweet-scented osmanthus fermented glutinous rice coffee with iron and coffee as claimed in claim 2, wherein the non-dairy creamer is KK520 non-dairy creamer.
4. The osmanthus fermented glutinous rice and latte coffee according to claim 2, wherein the osmanthus fermented glutinous rice and latte coffee comprises independently packaged instant coffee, fermented glutinous rice and dry osmanthus, and the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and salt are prepared into the instant coffee.
5. The sweet osmanthus fermented glutinous rice and coffee with iron oxide according to claim 4, wherein the independent packages are separated bagged packages or are separated packages by using the same container.
6. The use method of the sweet osmanthus fermented glutinous rice coffee with the coffee carrying iron as claimed in claims 4 to 5 is characterized in that the fermented glutinous rice is poured into a cup for bottoming, then instant coffee is added, then dry sweet osmanthus is poured, hot water is added for boiling, the mixture is stirred uniformly, and the sweet osmanthus fermented glutinous rice can be eaten after the sweet osmanthus fragrance escapes.
7. The use method of the sweet osmanthus fermented glutinous rice and latte coffee according to claim 6, wherein the temperature of the hot water is 90 ℃, and the adding amount of the hot water is 6 times of the total volume of the fermented glutinous rice, the instant coffee and the dry sweet osmanthus.
8. The preparation method of the sweet osmanthus fermented glutinous rice deferipran according to claims 1 to 5, which is characterized in that the preparation method of the sweet osmanthus fermented glutinous rice deferipran comprises the following steps: pouring the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and the salt into a three-dimensional mixer, mixing for 30-40min to obtain instant coffee, subpackaging the mixed instant coffee into fixed components, and respectively packaging with the fermented glutinous rice and the dried sweet osmanthus independently to form the sweet osmanthus fermented glutinous rice coffee.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110929324.3A CN113678928A (en) | 2021-08-13 | 2021-08-13 | Formula and preparation method of sweet osmanthus fermented glutinous rice coffee with defervesce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110929324.3A CN113678928A (en) | 2021-08-13 | 2021-08-13 | Formula and preparation method of sweet osmanthus fermented glutinous rice coffee with defervesce |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113678928A true CN113678928A (en) | 2021-11-23 |
Family
ID=78579762
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110929324.3A Withdrawn CN113678928A (en) | 2021-08-13 | 2021-08-13 | Formula and preparation method of sweet osmanthus fermented glutinous rice coffee with defervesce |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113678928A (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1071949A (en) * | 1992-09-29 | 1993-05-12 | 华南热带作物学院 | Process for making coffee wine |
CN104186874A (en) * | 2014-07-11 | 2014-12-10 | 陈慈 | Floral coffee and production method thereof |
CN110720537A (en) * | 2019-11-19 | 2020-01-24 | 广西摩氏咖啡进出口有限公司 | Formula and preparation method of brown sugar coffee |
CN111642611A (en) * | 2020-06-24 | 2020-09-11 | 魅淳(深圳)健康科技有限公司 | Herbal healthy coffee formula |
-
2021
- 2021-08-13 CN CN202110929324.3A patent/CN113678928A/en not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1071949A (en) * | 1992-09-29 | 1993-05-12 | 华南热带作物学院 | Process for making coffee wine |
CN104186874A (en) * | 2014-07-11 | 2014-12-10 | 陈慈 | Floral coffee and production method thereof |
CN110720537A (en) * | 2019-11-19 | 2020-01-24 | 广西摩氏咖啡进出口有限公司 | Formula and preparation method of brown sugar coffee |
CN111642611A (en) * | 2020-06-24 | 2020-09-11 | 魅淳(深圳)健康科技有限公司 | Herbal healthy coffee formula |
Non-Patent Citations (1)
Title |
---|
食客祥妈: "酒酿咖啡", pages 1 - 3, Retrieved from the Internet <URL:https://www.douguo.com/cookbook/2390522> * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102986883A (en) | Rose milk tea and making method thereof | |
CN102318679A (en) | Fruit-vegetable milk and manufacturing method thereof | |
JP2013176404A (en) | Beverage | |
US20100285200A1 (en) | High-Protein Beverages and Methods of Manufacture | |
CN106615168A (en) | Soybean milk of coarse cereals | |
CN102370016A (en) | Health-care drink | |
CN103005058A (en) | Oriental cherry milk tea and manufacturing method thereof | |
CN105941787A (en) | Preparation method of flower fragrance type fruit nut crisp cakes and the flower fragrance type fruit nut crisp cakes | |
CN109463450A (en) | A kind of pear syrup pearl milk tea and preparation method | |
CN102972772A (en) | Instant pawpaw rana japonica oil healthcare food and processing technology | |
CN104273520A (en) | Milk-egg fermented glutinous rice | |
CN113678928A (en) | Formula and preparation method of sweet osmanthus fermented glutinous rice coffee with defervesce | |
KR101170805B1 (en) | Doenjang jam and method thereof | |
CN104605458A (en) | Black auricularia auricula and sesame solid drink | |
CN109315670A (en) | A kind of selenium-enriched protein peptide solid beverage and preparation method thereof | |
CN104605457B (en) | A kind of preparation method of Auricularia Semen Sesami solid beverage | |
CN105876033A (en) | Bamboo fungus-buckwheat tea and preparation method thereof | |
CN112006199A (en) | Astaxanthin egg beverage and preparation method thereof | |
CN110720537A (en) | Formula and preparation method of brown sugar coffee | |
CN110292162A (en) | A kind of low caffeine super fine tea powder jam and preparation method thereof | |
CN109652276A (en) | A kind of sweet wine wine nutrient mixing liquid and preparation method thereof, application | |
KR101322932B1 (en) | Method for Preparing Pear Alcohol Containing Polished Barley | |
CN107822020A (en) | The preparation method of fermentation Chinese yam meat products | |
CN107080164A (en) | Beautifying face and moistering lotion healthcare mushroom boiled dumpling and preparation method | |
KR101322933B1 (en) | Method for Preparing Rubus Coreanus Alcohol Containing Polished Barley |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20211123 |