CN1164964A - Almond coffee drink and its production technology - Google Patents
Almond coffee drink and its production technology Download PDFInfo
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- CN1164964A CN1164964A CN97100356A CN97100356A CN1164964A CN 1164964 A CN1164964 A CN 1164964A CN 97100356 A CN97100356 A CN 97100356A CN 97100356 A CN97100356 A CN 97100356A CN 1164964 A CN1164964 A CN 1164964A
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- coffee
- almond
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Abstract
An almond-coffee beverage is prepared from almond (1-10 Wt.%), coffee (0.05-1.3), granular white sugar (1-15), emulsifying stabilizer (0.2-0.4), coffee essence (less than or equal to 0.2) and water (74-95) through individually dissolving granular sugar and coffee in water, grinding and filtering alomond, adding emulsifying stabilizer to water and grinding in colloidal mill, mixing, addition of coffee essence, loading in containers and high-temp sterilization, and features agreeable taste and health-care function.
Description
The present invention relates to a kind of almond coffee drink and manufacture craft thereof.
At present, be that the beverage made of raw material is a lot of separately, but do not find with the two to be the beverage of main material production as yet with almond or coffee.
The object of the present invention is to provide a kind of almond coffee drink and manufacture craft thereof, the multiple trace that it has almond and coffee does not simultaneously have element, and delicate fragrance is good to eat, the nutritional labeling height.
The object of the present invention is achieved like this: it is made up of almond coffee, white granulated sugar, emulsion stabilizer, coffee aroma and water, the percentage by weight of each component is respectively almond 1-10, coffee 0.05-1.3, white granulated sugar 1-15, emulsion stabilizer 0.2-0.4, coffee aroma≤0.2, water 74-95.Manufacture craft of the present invention is:
A, get required white granulated sugar, add demineralized water, be heated to more than 90 ℃, be incubated 10 minutes, standby through leaf filter filtration syrup;
B, get in the water that required coffee is dissolved in 80-85 ℃ standby;
C, almond is removed impurity, get aequum and soak rehydration, soaked 15 minutes with 2-3%NaOH solution, clear water flushing, peeling, debitterize, colloid mill defibrination remove slag through 100-150 order net filtration, starch standby;
D, the aequum emulsion stabilizer slowly is spread in the water about 85-95 ℃, stirs at any time, standby with colloid mill mill one time then;
E, the above-mentioned raw material that makes is mixed, add demineralized water and be settled to synthetic beverage weight, add coffee aroma again, adjust pH value in 5-9;
F, be homogeneous for the first time under the 30-50MPa at pressure, then in temperature sterilization more than 85 ℃;
G, be homogeneous for the second time under the 20-40MPa at pressure, can under 85 ℃ of temperature is sealed then, and high-temperature sterilization is 30 minutes under 121 ℃ of temperature, and cooling was rapidly reduced to normal temperature in 10 minutes.Check then, case, warehouse-in.
The invention has the advantages that it has the multiple trace nothing element of almond and coffee simultaneously, mouthfeel delicate fragrance is good for one's health, and the people who is fit to various ages drinks.
Below in conjunction with embodiment in detail the present invention is described in detail:
The present invention is by almond, coffee, white granulated sugar, emulsion stabilizer, coffee aroma and water are formed, and the each component content that is weight percentage is respectively almond 1-10, coffee 0.05-1.3, white granulated sugar 1-15, emulsion stabilizer 0.2-0.4, coffee aroma≤0.2, water 74-95.
The optimum weight degree of each component is almond 7, coffee 0.7, white granulated sugar 8, emulsion stabilizer 0.25, coffee aroma 0.1, water 83.95.
Constituting formulation Example of the present invention represents with following table.
Manufacture craft of the present invention is:
| Title | Weight (%) | |||||
| Almond | ????4 | ????5 | ????6 | ????7 | ????8 | ????9 |
| Coffee | ????0.5 | ????0.6 | ????0.7 | ????0.9 | ????1 | ???1.1 |
| White granulated sugar | ????5 | ????6 | ????8 | ????9 | ????11 | ???13 |
| Emulsion stabilizer | ????0.2 | ????0.25 | ????0.3 | ????0.3 | ????0.4 | ???0.4 |
| Coffee aroma | ????0.05 | ????0.1 | ????0.1 | ????0.2 | ????0.2 | ???0.2 |
| Water | ????92.25 | ????88.05 | ????84.9 | ????82.6 | ????79.4 | ???76.3 |
A, get required white granulated sugar, add demineralized water, be heated to more than 90 ℃, be incubated 10 minutes, standby through utmost point formula filter filtration syrup;
B, get in the water that required coffee is dissolved in 80-85 ℃ standby;
C, almond is removed impurity, get aequum and soak rehydration, soaked 15 minutes with 2-3%NaOH solution, clear water flushing, peeling, debitterize, colloid mill defibrination remove slag through 100-150 order net filtration, starch standby;
D, the aequum emulsion stabilizer slowly is spread in the water about 85-95 ℃, stirs at any time, standby with colloid mill mill one time then;
E, the above-mentioned raw material that makes is mixed, add demineralized water and be settled to synthetic beverage weight, add coffee aroma, adjust pH value in 5-9;
F, be homogeneous for the first time under the 30-50MPa at pressure, then in temperature sterilization more than 85 ℃;
G, be homogeneous for the second time under the 20-40MPa at pressure, can under 85 ℃ of temperature is sealed then, and high-temperature sterilization is 30 minutes under 121 ℃ of temperature, and cooling was rapidly reduced to normal temperature in 10 minutes.Check then, case, warehouse-in.
Claims (3)
1, a kind of almond coffee drink, it is characterized in that it is by almond, coffee, white granulated sugar, emulsion stabilizer, coffee aroma and water are formed, and the each component content that is weight percentage is respectively almond 1-10, coffee 0.05-1.3, white granulated sugar 1-15, emulsion stabilizer 0.2-0.4, coffee aroma≤0.2, water 74-95.
2, almond coffee drink according to claim 1, the optimum weight degree that it is characterized in that each component are almond 7, coffee 0.7, white granulated sugar 8, emulsion stabilizer 0.25, coffee aroma 0.1, water 83.95.
3, the manufacture craft of almond coffee drink as claimed in claim 1 is characterized in that:
A, get required white granulated sugar, add demineralized water, be heated to more than 90 ℃, be incubated 10 minutes, standby through leaf filter filtration syrup;
B, get in the water that required coffee is dissolved in 80-85 ℃ standby;
C, almond is removed impurity, get aequum and soak rehydration, soaked 15 minutes with 2-3%NaOH solution, clear water flushing, peeling, debitterize, colloid mill defibrination remove slag through 100-150 order net filtration, starch standby;
D, the aequum emulsion stabilizer slowly is spread in the water about 85-95 ℃, stirs at any time, standby with colloid mill mill one time then;
E, the above-mentioned raw material that makes is mixed, add demineralized water and be settled to synthetic beverage weight, add coffee aroma again, adjust pH value in 5-9;
F, be homogeneous for the first time under the 30-50MPa at pressure, then in temperature sterilization more than 85 ℃;
G, be homogeneous for the second time under the 20-40MPa at pressure, can under 85 ℃ of temperature is sealed then, and high-temperature sterilization is 30 minutes under 121 ℃ of temperature, and cooling was rapidly reduced to normal temperature in 10 minutes.Check then, case, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97100356A CN1164964A (en) | 1997-01-29 | 1997-01-29 | Almond coffee drink and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97100356A CN1164964A (en) | 1997-01-29 | 1997-01-29 | Almond coffee drink and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1164964A true CN1164964A (en) | 1997-11-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97100356A Pending CN1164964A (en) | 1997-01-29 | 1997-01-29 | Almond coffee drink and its production technology |
Country Status (1)
| Country | Link |
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| CN (1) | CN1164964A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689177A (en) * | 2013-12-19 | 2014-04-02 | 刘泽源 | Traditional Chinese medicine coffee beverage with health-care effect and preparation method of traditional Chinese medicine coffee beverage |
| CN105767799A (en) * | 2016-03-09 | 2016-07-20 | 河北钢铁股份有限公司承德分公司 | Coffee apricot kernel juice 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 |
| CN109430340A (en) * | 2018-12-14 | 2019-03-08 | 重庆三峡学院 | A kind of production method of coffee cake |
| CN109892457A (en) * | 2019-04-08 | 2019-06-18 | 郎中 | Bag bubble skin whitening nutrition coffee and preparation method thereof |
| CN113317378A (en) * | 2021-07-03 | 2021-08-31 | 田继业 | Almond coffee and preparation method thereof |
| CN115413710A (en) * | 2021-05-12 | 2022-12-02 | 承德乐野食品有限公司 | Almond and quinoa beverage for improving sleep and preparation method |
-
1997
- 1997-01-29 CN CN97100356A patent/CN1164964A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689177A (en) * | 2013-12-19 | 2014-04-02 | 刘泽源 | Traditional Chinese medicine coffee beverage with health-care effect and preparation method of traditional Chinese medicine coffee beverage |
| CN105767799A (en) * | 2016-03-09 | 2016-07-20 | 河北钢铁股份有限公司承德分公司 | Coffee apricot kernel juice 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 |
| CN109430340A (en) * | 2018-12-14 | 2019-03-08 | 重庆三峡学院 | A kind of production method of coffee cake |
| CN109892457A (en) * | 2019-04-08 | 2019-06-18 | 郎中 | Bag bubble skin whitening nutrition coffee and preparation method thereof |
| CN115413710A (en) * | 2021-05-12 | 2022-12-02 | 承德乐野食品有限公司 | Almond and quinoa beverage for improving sleep and preparation method |
| CN113317378A (en) * | 2021-07-03 | 2021-08-31 | 田继业 | Almond coffee and preparation method thereof |
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