CN1181887A - Coconut milk coffee and its production process - Google Patents
Coconut milk coffee and its production process Download PDFInfo
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- CN1181887A CN1181887A CN 96114726 CN96114726A CN1181887A CN 1181887 A CN1181887 A CN 1181887A CN 96114726 CN96114726 CN 96114726 CN 96114726 A CN96114726 A CN 96114726A CN 1181887 A CN1181887 A CN 1181887A
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- coffee
- coconut milk
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- glucose
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Abstract
Coconut milk coffee is compounded with coconut juice, coffee extract butter powder, white sugar, sodium caseinate, glucose, composite emulsifier and softened water, and through the processes of emulsification of coconut juice, mixing, grinding in colloidal mill, homogenization, modification and canning. The said beverage has strong fragrance of coconut and coffee.
Description
The present invention relates to a kind of coconut milk coffee and manufacture method thereof, especially a kind of coconut milk coffee and manufacture method of forming by the coffee of coconut milk and slant acidity thereof.
Coffee is of long duration as beverage, and common people get used to adding an amount of cow's milk and drink in coffee, though can alleviate the dry strong property of coffee, and strengthen its sense of taste, contain cholesterol in the cow's milk; Coconut milk is a kind of single type latex beverage, and its fragrance, mouthfeel are single.
The purpose of this invention is to provide a kind of aromatic flavour, mixed plant type beverage coconut milk coffee and manufacture method thereof that mouthfeel is soft.
Coconut milk coffee is formed by coconut milk, coffee extract, vegetable butter end, white granulated sugar, sodium caseinate, glucose, mixed emulsifier, demineralized water allotment, and its constituent (by weight) is: coconut milk 6.0～10.0%; Coffee extract (solid content 6.0～12.0%) 5.0～8.0%; Vegetable butter end 0.5～1.0%; White granulated sugar 6.0～8.0%; Sodium caseinate 0.3～0.6%; Glucose 0.5～0.9%; Mixed emulsifier: monoglyceride 0.05～0.08%, sucrose fatty acid ester (HLB value: 11～15) 0.05～0.08%; Tertiary sodium phosphate 0.02～0.05%.The manufacture method of coconut milk coffee is: respectively emulsifying agent (monoglyceride, sucrose fatty acid ester) and stabilizing agent (sodium caseinate) are heated water-solubleization, add in the coconut milk again, add vegetable butter end and glucose then, through pre-emulsification, become material A; Bake after coffee grinds, under high temperature, high pressure, extract, extract is added tertiary sodium phosphate carry out the rerum natura adjustment, become material B; Material A is mixed at the uniform velocity stirring with material B, through the glue mill, homogeneous under certain pressure becomes material C again; White granulated sugar is dissolved, decolours, takes off flavor, become syrup, be i.e. material D; Underground water is removed Ca through ion-exchange
2+, Mg
2+, become demineralized water, i.e. material E; Material D is joined among the material C,, material E is joined institute's constant volume,, become material F through stirring modulation then according to amount of preparation; With material F homogeneous, tinning, seal, sterilization.So far, coconut milk coffee is promptly made.
Coconut milk coffee of the present invention has strong coconut fragrance and coffee aroma, and the coffee taste is softer, full; Coconut milk coffee has the advantage of stable uniform.
Fig. 1 is the coconut milk coffee manufacturing process flow diagram.
The invention will be further described below in conjunction with accompanying drawing:
Its constituent of coconut milk coffee (by weight) is: coconut milk 6.0～10.0%; Coffee extract (solid content 6.0～12.0%) 5.0～8.0%; Vegetable butter end 0.5～1.0%; White granulated sugar 6.0～8.0%; Sodium caseinate 0.3～0.6%; Glucose 0.5～0.9%; Mixed emulsifier: monoglyceride 0.05～0.08%, sucrose fatty acid ester (HLB value: 11～15) 0.05～0.08%; Tertiary sodium phosphate 0.02～0.05%.The manufacture method of coconut milk coffee is: respectively with emulsifying agent (monoglyceride, sucrose fatty acid ester) and stabilizing agent (sodium caseinate) heat water-solubleization, add again in the coconut milk, add vegetable butter end and glucose then, in rotating speed is 4000～6000 rev/mins homogenizer, continuous stirring 15～20 minutes, realize pre-emulsification, become material A, and material A is added in the agitator tank; Bake coffee after grinding, extract under high temperature, high pressure, extract is cooled to 4～10 ℃, and the pH value of extract adds tertiary sodium phosphate 4.4～4.9 in extract at this moment, to improve the pH value of extract, promptly carries out the rerum natura adjustment, becomes material B; Under stirring, material B is added in the material A, at the uniform velocity stirred 5 minutes, it is fully mixed, temperature of charge remains on 70～80 ℃, with mixed liquor process colloid mill, and carries out homogeneous under pressure 200～250bar, becomes material C; After the white granulated sugar dissolving, decolour, take off flavor through plate frame filter and handle, become syrup, i.e. material D; Underground water is removed Ca through ion-exchanger
2+, Mg
2+, becoming demineralized water, its hardness is less than 50 μ s/cm
2, temperature keeps 85～95 ℃, i.e. material E; Material D is joined among the material C, and root a tree name amount of preparation joins institute's constant volume with material E then, stirs modulation 10 minutes, becomes material F; With material F homogeneous, tinning, seal, sterilization.So far, coconut milk coffee is promptly made.
Claims (1)
1. coconut milk coffee and manufacture method thereof is characterized in that:
A: coconut milk coffee is formed by coconut milk, coffee extract, vegetable butter end, white granulated sugar, sodium caseinate, glucose, mixed emulsifier, demineralized water allotment, and its constituent (by weight) is: coconut milk 6.0～10.0%; Coffee extract (solid content 6.0～12.0%) 5.0～8.0%; Vegetable butter end 0.5～1.0%; White granulated sugar 6.0～8.0%; Sodium caseinate 0.3～0.6%; Glucose 0.5～0.9%; Mixed emulsifier: monoglyceride 0.05～0.08%, sucrose fatty acid ester (HLB value: 11～15) 0.05～0.08%; Tertiary sodium phosphate 0.02～0.05%;
B: respectively emulsifying agent (monoglyceride, sucrose fatty acid ester) and stabilizing agent (sodium caseinate) are heated water-solubleization, add again in the coconut milk, add vegetable butter end and glucose then,, become material A through pre-emulsification; Bake after coffee grinds, under high temperature, high pressure, extract, extract is added tertiary sodium phosphate carry out the rerum natura adjustment, become material B; Material A is mixed at the uniform velocity stirring with material B, through the glue mill, homogeneous under certain pressure becomes material C again; White granulated sugar is dissolved, decolours, takes off flavor, become syrup, be i.e. material D; Underground water is removed Ca through ion-exchange
2+, Mg
2+, become demineralized water, i.e. material E; Material D is joined among the material C, and root a tree name amount of preparation joins institute's constant volume with material E then, through stirring modulation, becomes material F; With material F homogeneous, tinning, seal, sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96114726 CN1181887A (en) | 1996-11-13 | 1996-11-13 | Coconut milk coffee and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96114726 CN1181887A (en) | 1996-11-13 | 1996-11-13 | Coconut milk coffee and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1181887A true CN1181887A (en) | 1998-05-20 |
Family
ID=5122277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96114726 Pending CN1181887A (en) | 1996-11-13 | 1996-11-13 | Coconut milk coffee and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1181887A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008101A (en) * | 2010-09-26 | 2011-04-13 | 车培国 | Novel fruit juice beverage product and making method thereof |
| CN103027159A (en) * | 2012-11-26 | 2013-04-10 | 广东省微生物研究所 | Total ganoderma spore powder coffee and making method thereof |
| CN105994861A (en) * | 2016-05-30 | 2016-10-12 | 云南力奥天然饮品有限公司 | Preparation technology of Maca coffee beverage |
| CN106135601A (en) * | 2015-04-13 | 2016-11-23 | 统企业(中国)投资有限公司昆山研究开发中心 | Healthy coffee beverage and preparation method thereof |
| CN108651784A (en) * | 2018-05-04 | 2018-10-16 | 莫代任 | A kind of baking coffee coconut milk and preparation method thereof |
| CN110338254A (en) * | 2018-04-03 | 2019-10-18 | 海口力神咖啡饮品有限公司 | A kind of coffee coconut milk drink formula and preparation method thereof |
| CN112042760A (en) * | 2020-09-18 | 2020-12-08 | 光明乳业股份有限公司 | Coconut milk beverage and preparation method thereof |
| CN113367219A (en) * | 2021-06-15 | 2021-09-10 | 陈建兴 | Method for preparing nitrogen-extraction cold-extraction durian and milk coffee |
-
1996
- 1996-11-13 CN CN 96114726 patent/CN1181887A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008101A (en) * | 2010-09-26 | 2011-04-13 | 车培国 | Novel fruit juice beverage product and making method thereof |
| CN103027159A (en) * | 2012-11-26 | 2013-04-10 | 广东省微生物研究所 | Total ganoderma spore powder coffee and making method thereof |
| CN106135601A (en) * | 2015-04-13 | 2016-11-23 | 统企业(中国)投资有限公司昆山研究开发中心 | Healthy coffee beverage and preparation method thereof |
| CN105994861A (en) * | 2016-05-30 | 2016-10-12 | 云南力奥天然饮品有限公司 | Preparation technology of Maca coffee beverage |
| CN110338254A (en) * | 2018-04-03 | 2019-10-18 | 海口力神咖啡饮品有限公司 | A kind of coffee coconut milk drink formula and preparation method thereof |
| CN108651784A (en) * | 2018-05-04 | 2018-10-16 | 莫代任 | A kind of baking coffee coconut milk and preparation method thereof |
| CN112042760A (en) * | 2020-09-18 | 2020-12-08 | 光明乳业股份有限公司 | Coconut milk beverage and preparation method thereof |
| CN113367219A (en) * | 2021-06-15 | 2021-09-10 | 陈建兴 | Method for preparing nitrogen-extraction cold-extraction durian and milk coffee |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |