CN113841768A - Brown sugar, ginger and defervescence coffee and preparation method thereof - Google Patents
Brown sugar, ginger and defervescence coffee and preparation method thereof Download PDFInfo
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- CN113841768A CN113841768A CN202111147072.5A CN202111147072A CN113841768A CN 113841768 A CN113841768 A CN 113841768A CN 202111147072 A CN202111147072 A CN 202111147072A CN 113841768 A CN113841768 A CN 113841768A
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- 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
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- 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
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
Abstract
The invention discloses brown sugar ginger and defervescence coffee which is prepared from instant coffee powder, non-dairy creamer, erythritol, brown sugar, ginger powder and maltodextrin. The invention also provides a plurality of preparation methods of the brown sugar ginger deferipran coffee. The brown sugar ginger and defervesce coffee prepared by the method has the advantages that the smell contains the intense brown sugar burnt flavor and coffee flavor, the taste contains the brown sugar burnt flavor, the coffee flavor and the light spicy flavor of ginger, the aroma levels are rich, the product is endowed with the smooth taste with multi-level aroma, and the hunting psychology of the young generation consumers is met. The equipment and the process for producing the black sugar ginger latte are simple, the cost is low, and the method is suitable for industrial production.
Description
Technical Field
The invention relates to the technical field of solid beverages in food processing, and particularly relates to brown sugar ginger and defervescence coffee and a preparation method thereof.
Background
Coffee and cocoa, tea are called three major beverages in the world, while instant coffee is the first type of coffee to which Chinese consumers come into contact, and occupies a significant share of the Chinese coffee market due to its convenience and economy. However, the types of instant coffee in the market are few, and meanwhile, due to the improvement of the consumption consciousness of the coffee of Chinese people, the people strive to pursue higher-quality coffee and more satisfactory coffee drinking experience, such as the coffee brewed from a cafe channel; the younger and individual coffee consumer groups directly influence portable coffee products such as capsules, filter suspensions, coffee liquid and the like to be explosively increased, the coffee packaged in a novel mode is favored by fashion coffee playing, coffee scenes are widened continuously, and the coffee scene is changed day by day, the individual understanding and preference of the consumers to the coffee break the market occupation ratio of the traditional instant coffee, and the competitiveness is greatly weakened.
Brown sugar is the first product in the sugar manufacturing process of sugarcane, and has strong natural burnt flavor of sucrose. The brown sugar has high nutritive value, contains rich sugar, mineral substances and glycolic acid, and is beneficial to acid-base balance of a human body; meanwhile, the brown sugar contains unique natural acids and pigment regulating substances, can promote the metabolism and regeneration of skin cells, balance the secretion quantity and pigment distribution of pigments, and has the effects of lightening melanin and whitening skin. The ginger powder is warm in nature, contains multiple vitamins, and can dispel cold, prevent cold, and enhance the metabolic capability of an organism system, so that the human body is relaxed, fatigue is relieved, and the sleep quality is improved. The latte coffee is a mixture of Italian concentrated coffee and milk, and the coffee and the milk have strong flavor and smooth mouthfeel. Because the aroma release time is different when the brown sugar, the coffee powder and the ginger powder are mixed and brewed, the latte coffee obtained by simply mixing the brown sugar, the coffee powder and the ginger powder and brewing the coffee powder and the coffee powder is difficult to bring better experience to consumers.
Disclosure of Invention
The invention aims to overcome one of the technical problems in the prior art and provide the brown sugar ginger latte which fills the market gap and has strong stability and the sweet taste of brown sugar and the spicy flavor of light gingerol.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the brown sugar ginger and defervescence coffee is composed of the following raw materials in percentage by mass:
non-dairy creamer: 50.0 to 70.0 percent;
brown sugar: 1.0-10.0%;
ginger powder: 0.1 to 5.0 percent;
maltodextrin, 2: 1.0-10.0%;
erythritol: 10.0 to 30.0 percent;
instant coffee powder: 2.0 to 10.0 percent.
Preferably, the material composition comprises the following raw materials in percentage by mass:
non-dairy creamer: 60.0 to 68.0 percent;
brown sugar: 2.0-4.0%;
ginger powder: 0.5-4.0%;
maltodextrin, 2: 3.0 to 7.0 percent;
erythritol: 15.0 to 20.0 percent;
instant coffee powder: 5.0 to 7.0 percent.
Preferably, the ginger powder is instant ginger powder.
The invention provides three methods for preparing the brown sugar ginger deferipran coffee, which specifically comprise the following steps:
the method comprises the following steps: sequentially putting the raw materials in the corresponding mass percentage into a mixer, mixing for 20-40min at 25-35rpm, and subpackaging to obtain the finished product.
The second method comprises the following steps:
(a1) heating the brown sugar to a molten state to obtain a black sugar solution, cooling to a temperature not higher than 80 ℃ under the stirring condition until the brown sugar is still in the molten state, putting the ginger powder and/or the instant coffee powder into the black sugar solution, uniformly stirring, introducing nitrogen or carbon dioxide, and naturally cooling until the brown sugar in the mixture is solidified to obtain a black sugar mixture;
(a2) and (a1) crushing the brown sugar mixture obtained in the step (a1), sieving with a 50-100-mesh sieve, continuously sieving after the oversize is crushed, mixing all undersize materials, then mixing with other raw materials in a mixer at 25-35rpm for 20-40min, and subpackaging to obtain the brown sugar black sugar.
The third method comprises the following steps:
(b1) heating the brown sugar to a molten state to obtain a brown sugar liquid, and cooling the brown sugar liquid to a temperature not higher than 80 ℃ under a stirring condition, wherein the brown sugar is still in the molten state;
(b2) respectively placing the black sugar liquid and the ginger powder/instant coffee powder in a spray gun, spraying the black sugar liquid and the ginger powder/instant coffee powder, contacting each other within 0.1-1s of the sprayed liquid, and simultaneously introducing normal-temperature air to enable the black sugar liquid to be adhered to the powder and to be solidified to form a black sugar powder mixture;
(b3) and (b) sieving the brown sugar powder mixture obtained in the step (b2) by a 50-100-mesh sieve, continuously sieving the mixture after the oversize powder is crushed, combining all undersize materials, then putting the undersize materials and other raw materials into a mixer, mixing for 20-40min at 25-35rpm, and subpackaging to obtain the brown sugar black sugar.
In the three preparations, when the last step is used for mixing materials, the temperature of the working environment is controlled to be 18-26 ℃, and the relative humidity is controlled to be 45-65%.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the invention adds natural brown sugar which is not highly refined, which is the first product in the sugar manufacturing process of sugarcane and has intense natural burnt flavor of cane sugar. The brown sugar has high nutritive value, contains rich sugar, mineral substances and glycolic acid, and is beneficial to acid-base balance of a human body; meanwhile, the brown sugar contains unique natural acids and pigment regulating substances, and can promote the metabolism and regeneration of skin cells, balance the secretion quantity and pigment distribution of pigments, lighten melanin and clean and whiten skin after being eaten for a long time.
2. The invention adds the instant ginger powder which can be eaten directly. The ginger powder is warm in nature, contains various vitamins, and can dispel cold and prevent cold; meanwhile, the metabolism capability of the body system can be enhanced, so that the human body is relaxed, the fatigue is relieved, and the sleep quality is improved. The gingerol and the diphenyl heptane compounds contained in the ginger powder have strong functions of resisting oxidation and removing free radicals, and have the effects of lightening spots and beautifying after long-term eating. The ginger powder is pungent in taste, low in heat and low in sweetness, and is supplemented with erythritol for neutralizing the flavor, so that the taste is mild; erythritol can only be excreted from blood to urine through kidney (easy to be absorbed by small intestine), and does not participate in sugar metabolism and blood sugar change, so that it is suitable for diabetic patients.
3. The brown sugar, ginger and latte prepared by the method disclosed by the invention is pure and healthy in components, novel in form, sufficient in milk flavor, full and smooth in taste; the brown sugar with natural burnt fragrance and the erythritol with caramel taste supplement each other, the sweet feeling is lingering, and the brown sugar has the spicy fragrance of the ginger. The taste matching is novel and unobtrusive, and meets the focus of attention of consumers.
4. According to one preparation method, ginger powder and/or instant coffee powder are placed in molten brown sugar liquid, nitrogen or carbon dioxide is introduced, the brown sugar liquid is solidified and then becomes a porous structure containing a large amount of gas, the brown sugar and the ginger powder and/or the instant coffee powder are in full contact before brewing, so that after the product is brewed by hot water, the hot water can rapidly flow into the porous structure, the brown sugar, the ginger powder and the coffee powder are simultaneously melted/dispersed in the hot water, the aroma components of the brown sugar, the ginger powder and the coffee powder are jointly released, a part of volatile aroma components are volatilized into the air, a part of volatile aroma components are remained in the coffee liquid, the aroma contains the intense brown sugar burnt aroma flavor and the coffee aroma, the taste contains the black sugar burnt aroma, the coffee aroma and the light spicy aroma of the ginger, the aroma levels are rich, and the smooth mouthfeel with multi-level aroma is endowed to the product. In another preparation method, the black sugar liquid and the powder spray formed by the raw materials meet in the air, the black sugar liquid is adhered to the powder, and the black sugar liquid is contacted with hot water during brewing, so that the beneficial effects can be achieved.
In conclusion, the brown sugar ginger latte coffee prepared by the method has novel product form and accords with the hunting psychology of the young generation consumers. The black sugar ginger latte has smooth and full taste, simple equipment and process for producing the black sugar ginger latte, low cost and suitability for industrial production.
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 brown sugar ginger and defervescence coffee is composed of the following raw materials in percentage by mass:
1.0% of brown sugar powder, 0.1% of instant ginger powder, 1.0% of maltodextrin, 30.0% of erythritol, 10.0% of instant coffee powder and the balance of non-dairy creamer.
Sieving the raw materials with a 100-mesh sieve, sequentially putting into a mixer, mixing at 35rpm for 30min, and subpackaging to obtain the brown sugar ginger and defervescence coffee. In the preparation process, the temperature of the working environment is controlled to be 25 +/-1 ℃, and the relative humidity is 50%.
Example 2
The brown sugar ginger and defervescence coffee is composed of the following raw materials in percentage by mass:
2.0% of brown sugar powder, 0.5% of instant ginger powder, 3.0% of maltodextrin, 20.0% of erythritol, 7.0% of instant coffee powder and the balance of non-dairy creamer.
Sieving the raw materials with a 150-mesh sieve, sequentially placing into a mixer, mixing at 25rpm for 40min, and subpackaging to obtain the brown sugar ginger and defervescence coffee. In the preparation process, the temperature of the working environment is controlled to be 22 +/-1 ℃, and the relative humidity is 45%.
Example 3
The brown sugar ginger and defervescence coffee is composed of the following raw materials in percentage by mass: 8.0% of black sugar block, 3.0% of instant ginger powder, 7.0% of maltodextrin, 18.0% of erythritol, 8.0% of instant coffee powder and the balance of non-dairy creamer. The preparation method comprises the following steps:
(1) heating the brown sugar blocks to a state of just melting to obtain a brown sugar solution, cooling to 80 ℃ under the condition of stirring, introducing food-grade nitrogen after stirring uniformly, introducing 200mL of nitrogen into every 1000mL of brown sugar solution, and naturally cooling until the brown sugar in the mixture is solidified to obtain a brown sugar mixture;
(2) crushing the brown sugar mixture obtained in the step (1), sieving with a 50-mesh sieve, crushing the oversize, continuously sieving, combining all undersize materials, then putting the undersize materials and other raw materials into a mixer, mixing at 35rpm for 40min, and subpackaging to obtain the brown sugar mixture; the temperature of the working environment is controlled to be 20 +/-1 ℃ and the relative humidity is 45% in the material mixing process.
Example 4
The brown sugar ginger and defervescence coffee is composed of the following raw materials in percentage by mass: 3.0% of black sugar blocks, 4.0% of instant ginger powder, 8.0% of maltodextrin, 25.0% of erythritol, 10.0% of instant coffee powder and the balance of non-dairy creamer. The preparation method comprises the following steps:
(1) heating the brown sugar blocks to a state of just melting to obtain a brown sugar solution, cooling to 70 ℃ under the condition of stirring until the brown sugar blocks are still in the molten state, putting the instant ginger powder into the brown sugar solution, uniformly stirring, introducing food-grade nitrogen, introducing 150mL of nitrogen into every 1000mL of the brown sugar solution, and naturally cooling until the brown sugar in the mixture is solidified to obtain a brown sugar mixture;
(2) crushing the brown sugar mixture obtained in the step (1), sieving with a 100-mesh sieve, crushing the oversize, continuously sieving, combining all undersize materials, then putting the undersize materials and other raw materials into a mixer, mixing at 30rpm for 30min, and subpackaging to obtain the brown sugar mixture; the temperature of the working environment is controlled to be 25 +/-1 ℃ and the relative humidity is 65% in the material mixing process.
Example 5
The brown sugar ginger and defervescence coffee is composed of the following raw materials in percentage by mass: 10.0% of brown sugar, 5.0% of instant ginger powder, 2.0% of maltodextrin, 12.0% of erythritol, 5.0% of instant coffee powder and the balance of non-dairy creamer. The preparation method comprises the following steps:
(1) heating the brown sugar blocks to be just molten to obtain brown sugar liquid, and cooling to 75 ℃ under the stirring condition, wherein the brown sugar blocks are still in the molten state;
(2) uniformly mixing the instant ginger powder and the instant coffee powder, respectively placing the black sugar liquid and the instant ginger powder-instant coffee powder mixture into a spray gun, spraying the mixture, enabling the black sugar liquid and the instant ginger powder-instant coffee powder mixture to be in contact within 0.1s of sprayed time, and simultaneously introducing normal-temperature air to enable the black sugar liquid to be adhered to the powder and to be solidified to form a black sugar powder mixture;
(3) sieving the brown sugar powder mixture obtained in the step (2) with a 50-mesh sieve, pulverizing the powder on the sieve, continuously sieving, mixing all undersize materials, mixing with other raw materials in a mixer at 25rpm for 40min, and subpackaging to obtain the brown sugar powder mixture; the temperature of the working environment is controlled to be 23 +/-1 ℃ and the relative humidity is 60% in the material mixing process.
Example 6
The brown sugar ginger and defervescence coffee is composed of the following raw materials in percentage by mass: 9.0% of black sugar block, 3.0% of instant ginger powder, 5.0% of maltodextrin, 16.0% of erythritol, 6.0% of instant coffee powder and the balance of non-dairy creamer. The preparation method comprises the following steps:
(1) heating the brown sugar blocks to be just molten to obtain brown sugar liquid, and cooling to 70 ℃ under the condition of stirring until the brown sugar blocks are still molten;
(2) uniformly mixing the instant ginger powder and the instant coffee powder, respectively placing the black sugar liquid and the instant ginger powder-instant coffee powder mixture into a spray gun, spraying the mixture, enabling the black sugar liquid and the instant ginger powder-instant coffee powder mixture to be in contact within 0.5s of spraying, and simultaneously introducing normal-temperature air to enable the black sugar liquid to be adhered to the powder and to be solidified to form a black sugar powder mixture;
(3) sieving the brown sugar powder mixture obtained in the step (2) with a 100-mesh sieve, pulverizing the oversize powder, sieving, mixing all undersize materials, mixing with other raw materials in a mixer at 35rpm for 20min, and packaging; the temperature of the working environment is controlled to be 20 +/-1 ℃ and the relative humidity is controlled to be 55% in the material mixing process.
Sensory evaluation of products
To better illustrate the beneficial effects of the present invention, the brown sugar ginger latte coffee of examples 1-6 was subjected to sensory evaluation, 15g of each product was added with 5 times of 80 ℃ hot water for brewing, and the mixture was sealed for 5 min. Sensory evaluation the product was evaluated by professionals (10 persons, 5 men and 5 women), and the evaluation criteria were performed as specified in table 1, and the final scores were averaged. The test results are shown in table 2.
TABLE 1 sensory Scoring criteria
TABLE 2 sensory quality evaluation
| Examples | Taste of the product | Colour(s) | Smell(s) | Precipitation of | Status of state | Composite score |
| 1 | 30 | 18 | 15 | 9 | 9 | 81 |
| 2 | 33 | 18 | 16 | 9 | 9 | 85 |
| 3 | 36 | 17 | 18 | 9 | 9 | 89 |
| 4 | 37 | 18 | 17 | 10 | 9 | 91 |
| 5 | 36 | 18 | 18 | 8 | 9 | 89 |
| 6 | 35 | 17 | 18 | 9 | 9 | 88 |
The sensory evaluation shows that the brown sugar ginger and latte coffee prepared by the invention has good stability and almost no precipitate, and meanwhile, the brown sugar has aromatic flavor, the coffee has mellow flavor, the spicy flavor of the ginger is coordinated with the coffee flavor, and the taste is full and full. In the embodiment 1, the consumption of the instant coffee powder, the brown sugar and the ginger powder is the least, but the comprehensive score is lower, the consumption of the instant coffee powder, the brown sugar and the ginger powder is higher in the embodiment 4, the brown sugar is changed into a porous structure in the preparation process, the black sugar, the ginger powder and the coffee can be matched more harmoniously, and the product is full, rich and smooth in taste.
Claims (6)
1. The brown sugar ginger and defervescence coffee is characterized by comprising the following raw materials in percentage by mass:
non-dairy creamer: 50.0 to 70.0 percent;
brown sugar: 1.0-10.0%;
ginger powder: 0.1 to 5.0 percent;
maltodextrin, 2: 1.0-10.0%;
erythritol: 10.0 to 30.0 percent;
instant coffee powder: 2.0 to 10.0 percent.
2. The brown sugar ginger and deferoxamine coffee as claimed in claim 1, is characterized by comprising the following raw materials in percentage by mass:
non-dairy creamer: 60.0 to 68.0 percent;
brown sugar: 2.0-4.0%;
ginger powder: 0.5-4.0%;
maltodextrin, 2: 3.0 to 7.0 percent;
erythritol: 15.0 to 20.0 percent;
instant coffee powder: 5.0 to 7.0 percent.
3. The brown sugar ginger latte coffee according to claim 1 or 2, wherein the ginger powder is instant ginger powder.
4. The brown sugar ginger latte coffee according to claim 1 or 2, which is prepared by the following steps: sequentially putting the raw materials in the corresponding mass percentage into a mixer, mixing for 20-40min at 25-35rpm, and subpackaging to obtain the finished product.
5. The brown sugar ginger latte coffee according to claim 1 or 2, which is prepared by the following steps:
(a1) heating the brown sugar to a molten state to obtain a black sugar solution, cooling to a temperature not higher than 80 ℃ under the stirring condition until the brown sugar is still in the molten state, putting the ginger powder and/or the instant coffee powder into the black sugar solution, uniformly stirring, introducing nitrogen or carbon dioxide, and naturally cooling until the brown sugar in the mixture is solidified to obtain a black sugar mixture;
(a2) and (a1) crushing the brown sugar mixture obtained in the step (a1), sieving with a 50-100-mesh sieve, continuously sieving after the oversize is crushed, mixing all undersize materials, then mixing with other raw materials in a mixer at 25-35rpm for 20-40min, and subpackaging to obtain the brown sugar black sugar.
6. The brown sugar ginger latte coffee according to claim 1 or 2, which is prepared by the following steps:
(b1) heating the brown sugar to a molten state to obtain a brown sugar liquid, and cooling the brown sugar liquid to a temperature not higher than 80 ℃ under a stirring condition, wherein the brown sugar is still in the molten state;
(b2) respectively placing the black sugar liquid and the ginger powder/instant coffee powder in a spray gun, spraying the black sugar liquid and the ginger powder/instant coffee powder, contacting each other within 0.1-1s of the sprayed liquid, and simultaneously introducing normal-temperature air to enable the black sugar liquid to be adhered to the powder and to be solidified to form a black sugar powder mixture;
(b3) and (b) sieving the brown sugar powder mixture obtained in the step (b2) by a 50-100-mesh sieve, continuously sieving the mixture after the oversize powder is crushed, combining all undersize materials, then putting the undersize materials and other raw materials into a mixer, mixing for 20-40min at 25-35rpm, and subpackaging to obtain the brown sugar black sugar.
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| CN202111147072.5A CN113841768A (en) | 2021-09-29 | 2021-09-29 | Brown sugar, ginger and defervescence coffee and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024083947A1 (en) * | 2022-10-20 | 2024-04-25 | Koninklijke Douwe Egberts B.V. | Coffee product |
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| JP2005253324A (en) * | 2004-03-10 | 2005-09-22 | Marui Shokuhin Kk | Method for producing granular processed food |
| JP2007166905A (en) * | 2005-12-19 | 2007-07-05 | Enseki Aojiru Kk | Drinking granule and method for producing the same |
| JP2015216855A (en) * | 2014-05-14 | 2015-12-07 | 沖縄県 | Foam-containing muscovado and production method thereof |
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2021
- 2021-09-29 CN CN202111147072.5A patent/CN113841768A/en active Pending
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| JP2005253324A (en) * | 2004-03-10 | 2005-09-22 | Marui Shokuhin Kk | Method for producing granular processed food |
| JP2007166905A (en) * | 2005-12-19 | 2007-07-05 | Enseki Aojiru Kk | Drinking granule and method for producing the same |
| JP2015216855A (en) * | 2014-05-14 | 2015-12-07 | 沖縄県 | Foam-containing muscovado and production method thereof |
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| WO2024083947A1 (en) * | 2022-10-20 | 2024-04-25 | Koninklijke Douwe Egberts B.V. | Coffee product |
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