CN1367651A - 加香可溶调白料粉 - Google Patents
加香可溶调白料粉 Download PDFInfo
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- CN1367651A CN1367651A CN99815862A CN99815862A CN1367651A CN 1367651 A CN1367651 A CN 1367651A CN 99815862 A CN99815862 A CN 99815862A CN 99815862 A CN99815862 A CN 99815862A CN 1367651 A CN1367651 A CN 1367651A
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- coffee
- water
- powder
- creamer powder
- fragrance ingredient
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- 239000000843 powder Substances 0.000 title claims abstract description 97
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 48
- 235000021539 instant coffee Nutrition 0.000 claims abstract description 47
- 239000007787 solid Substances 0.000 claims abstract description 36
- 235000013361 beverage Nutrition 0.000 claims abstract description 25
- 239000011159 matrix material Substances 0.000 claims abstract description 13
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 239000003205 fragrance Substances 0.000 claims description 77
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 57
- 239000004615 ingredient Substances 0.000 claims description 53
- 239000012141 concentrate Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000009833 condensation Methods 0.000 claims description 6
- 230000005494 condensation Effects 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 6
- 235000020564 organic coffee Nutrition 0.000 claims description 5
- 235000014633 carbohydrates Nutrition 0.000 abstract description 7
- 239000003925 fat Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 46
- 239000000203 mixture Substances 0.000 description 30
- 238000001694 spray drying Methods 0.000 description 11
- 239000003570 air Substances 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 8
- 235000003599 food sweetener Nutrition 0.000 description 8
- 239000003765 sweetening agent Substances 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 125000005456 glyceride group Chemical group 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 6
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- 235000008504 concentrate Nutrition 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- BYXCFUMGEBZDDI-UHFFFAOYSA-N 1,3,7-trimethyluric acid Chemical compound CN1C(=O)N(C)C(=O)C2=C1NC(=O)N2C BYXCFUMGEBZDDI-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
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- 238000005054 agglomeration Methods 0.000 description 3
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- 239000008122 artificial sweetener Substances 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
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- 238000001035 drying Methods 0.000 description 3
- 150000002148 esters Chemical group 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 208000035126 Facies Diseases 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- ORYOIBJWFDNIPD-UHFFFAOYSA-N diacetyl 2,3-dihydroxybutanedioate Chemical compound CC(=O)OC(=O)C(O)C(O)C(=O)OC(C)=O ORYOIBJWFDNIPD-UHFFFAOYSA-N 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 150000004665 fatty acids Chemical group 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 230000009969 flowable effect Effects 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- -1 sorbitol ester Chemical group 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 125000000570 L-alpha-aspartyl group Chemical group [H]OC(=O)C([H])([H])[C@]([H])(N([H])[H])C(*)=O 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 229910000503 Na-aluminosilicate Inorganic materials 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 125000002837 carbocyclic group Chemical group 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000012456 homogeneous solution Substances 0.000 description 1
- 230000027555 hydrotropism Effects 0.000 description 1
- XSEOYPMPHHCUBN-FGYWBSQSSA-N hydroxylated lecithin Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCC[C@@H](O)[C@H](O)CCCCCCCC XSEOYPMPHHCUBN-FGYWBSQSSA-N 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- MOYKHGMNXAOIAT-JGWLITMVSA-N isosorbide dinitrate Chemical compound [O-][N+](=O)O[C@H]1CO[C@@H]2[C@H](O[N+](=O)[O-])CO[C@@H]21 MOYKHGMNXAOIAT-JGWLITMVSA-N 0.000 description 1
- 229960000201 isosorbide dinitrate Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000429 sodium aluminium silicate Substances 0.000 description 1
- 235000012217 sodium aluminium silicate Nutrition 0.000 description 1
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical class [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000020202 standardised milk Nutrition 0.000 description 1
- 230000035322 succinylation Effects 0.000 description 1
- 238000010613 succinylation reaction Methods 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Macromolecular Compounds Obtained By Forming Nitrogen-Containing Linkages In General (AREA)
- Cosmetics (AREA)
- Non-Alcoholic Beverages (AREA)
- Detergent Compositions (AREA)
Abstract
一种加香的、可溶调白料粉。该调白料颗粒由蛋白质、脂肪和碳水化合物类的基质和一个芳香体系构成。该芳香体系由水性咖啡芳香成分和可溶咖啡固体构成。该可溶的咖啡固体使不稳定的水性咖啡芳香成分稳定。该调白料粉可以用于可溶的咖啡饮料粉。
Description
本发明技术领域
本发明涉及一种含有咖啡芳香的可溶调白料粉。本发明还涉及一种制备该可溶调白料粉的方法。
本发明的背景技术
可溶的调白料粉是众所周知,并且是广泛使用的;特别是咖啡或茶的调白料。一般这些调白料粉含蛋白质、脂肪和甜味剂,但其它成分例如乳化剂、稳定剂和缓冲剂也可以包括在内。而且,调白料有多种形式的产品,例如乳基调白料粉、非乳调白料粉和充气调白料粉。这些调白料粉一般是通过将含其成分的溶液进行喷雾干燥而制备的。
当用作咖啡饮料粉的成分时,可以对该调白料粉进行加香处理,用以提供提高了咖啡芳香的冲调饮料。如果将天然咖啡香料用于对调白料粉增香的话,则天然咖啡香料以有机咖啡芳香成分的形式被采用,通常以椰子油为载体。这样的调白料粉的一个实例在EP专利申请号0885566中有所描述。
天然咖啡香料的水性芳香成分并不用作对调白料粉的增香,因为水性芳香成分太不稳定。然而,水性芳香成分具有良好的香型,特别是当其与有机芳香成分结合时,可以提供更完整的香型。
因此,就有了对相对稳定的、且含有水性咖啡芳香成分的调白料粉的需要。
本发明的概述
因此,一方面,本发明提供一种加香的、可溶的调白料粉,该调白料粉包含一种基质,和一个芳香体系,该基质包括有蛋白质、脂肪和碳水化合物类,该芳香体系包含水性咖啡芳香成分和稳定量的可溶咖啡固体。
令人意想不到地发现,通过使用可溶的咖啡固体以稳定水性咖啡芳香成分,可以制备含水性咖啡芳香成分和良好稳定性的调白料粉。而且,该调白料粉具有良好的香味。
优选在芳香系统中,水性咖啡芳香成分与可溶咖啡固体的比值是约20∶1至约1∶1。例如,在芳香系统中,水性咖啡芳香成分与可溶咖啡固体的比值是约10∶1至约3∶1。
该调白料粉优选含约0.05wt%至约0.5wt%的水性咖啡芳香成分;更优选约0.1wt%至约0.3wt%。在芳香系统中,该调白料粉可以含有约0.01wt%至约0.1wt%的可溶咖啡固体。
优选,该水性咖啡芳香成分包括在约0℃以下就会冷凝的高挥发性的水性芳香成分。
该调白料粉可以被充气,以在冲调时形成泡沫。而且,调白料粉还包括含有机咖啡芳香成分的有机芳香基质。
在另一个方面,本发明提供一种可溶的饮料粉,包含约10wt%至约30wt%的可溶咖啡固体;和约70wt%至约90wt%的上述调白料粉。
在本发明另外的一个方面,本发明提供一种制备加香的、可溶调白料粉的方法,该方法包括:
低温收集咖啡芳香成分;
将水性咖啡芳香成分从有机咖啡芳香成分分离;
将可溶咖啡固体添加进水性咖啡芳香成分,以提供水性芳香溶液;
将水性芳香溶液添加进含蛋白质、脂肪和碳水化合物类的调白料浓缩物,以提供加香的溶液;和
将该加香的溶液干燥成粉。
本发明优选实施方案的详细描述
现在仅以实施例的方式描述本发明的实施方案。本发明基于对稳定的、加香的、可溶的调白料粉的发现,它可以通过将水性咖啡芳香成分和可溶咖啡固体混入调白料粉而得到。发现可溶咖啡固体使水性咖啡芳香成分和调白料粉稳定。
水性咖啡芳香成分是天然芳香成分,是在可溶咖啡粉的制备期间收集的。这可以通过收集咖啡芳香成分的标准工艺进行,或通过对标准工艺进行适当地改进而进行。优选,天然芳香成分包括高挥发性芳香成分。高挥发性芳香成分是在温度低于约0℃以下被冷凝的那些成分。
为了收集高挥发性芳香成分,标准工艺通常需要在加工期间,对源自咖啡的挥发性芳香成分使用惰性气体例如氮进行冲洗。该满载香料的载体气体接着被冷却至低于约-40℃,且有时低至约-195℃,使得芳香成分冷凝。接着收集该冷凝的芳香成分。该冷凝的芳香成分通常接着被吸收进芳香基质;通常是油。或者,该芳香成分在冷凝期间被吸收进芳香基质。合适的标准工艺公开在例如US3823241、US5030473和US5222364中(其公开内容引入作为参考)。
然而,在上述的标准工艺中,获得的加香的芳香基质含水性和有机芳香成分。一般,接着移除该水性成分,并且由于其不稳定和带来不稳定的问题,所以经常被丢弃。遗留下的芳香基质基本上只含有机芳香成分。然而,这些成分以水性芳香溶液的形式被收集,而不是被丢弃。在收集之后很短的时间里,向其中添加合适量的可溶咖啡固体,使水性芳香成分得到稳定。通常,添加约5wt%至约50wt%干重的可溶咖啡固体;优选约10wt%至约30wt%的干重。例如,向水性芳香成分添加约20wt%干重的可溶咖啡固体。得到的水性芳香溶液含水、水性芳香成分和可溶咖啡固体。
接着在干燥之前,向组成调白料粉的其它成分中添加水性芳香溶液。可以添加充足的水性芳香溶液,使得水性咖啡芳香成分含量是调白料粉的约0.05wt%至约0.5wt%;例如约0.1wt%至约0.3wt%。该可溶的咖啡固体含量是调白料粉的约0.01wt%至约0.1wt%。
其余的成分是标准的调白料粉。一般,该其余成分包括蛋白质、脂肪和形成甜味剂或填充剂的碳水化合物类。这些成分的量依据调白料粉所需的特性而不同。
例如,调白料粉可以含有约15wt%至约30wt%的非脂乳固体;约5wt%至约20wt%的甜乳清;约5wt%至约25wt%的适宜食用油或脂肪例如椰子油;和约20wt%至约70wt%适宜的食品级甜味剂。合适的甜味剂包括糖类,例如葡萄糖浆、玉米糖浆、蔗糖、右旋糖、果糖和麦芽糖糊精等,和这些糖类的混合物。葡萄糖浆是特别合适的,尤其是DE值是约35至约42的糖浆。这样的调白料粉的实例在EP专利申请号0885566中有描述;其公开内容引入作为参考。
作为另一个实例,调白料粉可以含有约40wt%至约70wt%的上述甜味剂,约0.5wt%至约6wt%的水分散或水溶蛋白质,例如酪蛋白酸钠,和约25wt%至约45wt%的淡味和熔点低于10℃的食用油。特别优选是植物油,其中甘油三酸酯的脂肪酸部分至少含约80wt%的油酸,且油酸与亚油酸的质量比是约1∶0.01至约1∶0.09。这样的调白料粉的实例描述于PCT专利申请号WO98/07329;其公开内容引入作为参考。
作为另外的一个实例,该调白料粉含约5wt%至约16wt%的乳蛋白,约16wt%至约62wt%的乳糖,约0.2wt%至约28wt%的脂肪,和高达约60wt%的除乳糖以外的糖类。这些调白料粉的实施例描述于US4748040中;其公开内容引入作为参考。
该调白料粉也可以含有所需的或要求的附加成分。附加成分的实例包括人工甜味剂、表面活性剂等。
合适的人工甜味剂包括糖精、环己基氨基磺酸盐、乙酰舒泛、L-门冬氨酰基甜味剂例如阿斯巴甜,和其混合物。如果使用人工甜味剂,适合于与填充剂例如麦芽糖糊精和聚糊精结合使用。
合适的表面活性剂包括单酸甘油酯、蒸馏的单酸甘油酯、甘油二酸酯、单硬脂酸甘油酯、单硬脂酸山梨醇酯、具有一或二甘油酯的酯或碳环酸、一或二甘油酯的磷酸一钠衍生物、卵磷脂、单二甘油酯的二乙酰酒石酸酯(data esters)、脱水山梨醇酯、一和二甘油酯的二乙酰酒石酸酯、琥珀酰化一和二甘油酯、乙酰化一和二甘油酯、羟基化卵磷脂、脂肪酸的丙二醇一和二酯、脂肪酸聚甘油酯、脂肪酸乳酸酯和其混合物。
调白料粉也含有合适的稳定剂;例如磷酸氢二钾和柠檬酸钠。如果使用稳定剂,稳定剂的使用量是调白料粉的约0.1wt%至约5wt%。
也包括所需的合适的风味剂、着色剂、流动剂、抗氧化剂等。合适的流动剂是铝硅酸钠。可行的风味和着色剂是可溶的咖啡固体。
可以以任何合适的技术生产调白料粉。例如,通过将蛋白质源和脂肪源以经选择的比例组合而制备出标准化溶液,所述的组合比例用以获得所需的脂肪和固体含量。可以添加所需的水。可以将甜味剂溶于标准化溶液中。该标准化溶液接着进行加热处理;例如在约105℃下,加热约5秒钟。接着通过蒸发将该标准化溶液浓缩;通常浓缩至总固体浓度为约40wt%至约60wt%。如果需要,该浓缩溶液可以被均质化。
如果需要可在冲调时产生泡沫乳浆的调白料粉,那么该浓缩溶液接着通过向其中注入例如空气、氮气或二氧化钛之类的气体而被充气。这可以在例如,超过该均质溶液压力约100至400kPa的条件下实现。
无论该浓缩的溶液是否被充气,在干燥该浓缩溶液之前,随即将水性芳香溶液添加进浓缩的溶液。这使得在加工期间降低了香料的损失。
如果需要,在干燥之前,含有机芳香成分的标准芳香基质随即也被添加进浓缩的溶液。
该浓缩溶液接着被泵送至喷雾干燥器的喷嘴处,通常在约2.5MPa至约8MPa的压力下,进行喷雾。接着使用温度为约200℃至约400℃的热空气,对液滴进行干燥。如果需要,可以设置一个装置(例如,筛网)覆盖热空气进口,用以将进入的热空气流分解成许多次级流。这具有使浓缩溶液液滴的破裂降低的好处。
得到的调白料粉如果需要接着被附聚。可以使用任何合适的附聚工艺;例如,使用如US5400972中所述的工艺(其公开内容引入作为参考)。
而且,如果需要,在此阶段可以将合适的芳香基质混合进可溶的饮料粉中。粉状的香料特别适合在该阶段添加。任何所需的甜味剂、稳定剂、风味剂等也可以在该阶段混合进来。
由此获得的调白料粉可以接着与可溶咖啡粉混合,用以提供可溶的咖啡饮料产品。该可溶的咖啡粉可以是任何的喷雾或冷冻干燥咖啡粉。而且,如果需要,该可溶的咖啡粉可以含有咖啡代用品,例如菊苣。这样的咖啡粉是可商购的或通过常规提取和干燥技术制备的。如果需要,该咖啡粉可以是附聚粉的形式。优选,该可溶咖啡粉含有约10wt%至约30wt%的可溶咖啡饮料产品;例如约10wt%至约20wt%。
实施例1
根据US5222364中所述的方法以咖啡油的形式获得咖啡香料。该咖啡油经倾倒出得到有机相和水相。该有机相含咖啡油和有机芳香成分。该水相含水和水性芳香成分。
可溶的咖啡固体以水相干重的约20wt%量添加进水相中。得到的水性芳香溶液在冷藏室条件下暂存。
该调白料由含约25%的非脂乳固体、约10%的甜乳清粉、约34%的葡萄糖浆、约13%的蔗糖和约14%的椰子脂的标准化溶液制备。这些百分数基于干重。该标准化溶液在板式热交换器中预热至85℃,且接着通过注射蒸汽加热至105℃保持5秒钟。该加热的溶液接着浓缩至固体含量为约48wt%至约50wt%。该浓缩的溶液冷却至约40℃,并在该温度下静置约10分钟。
该浓缩的溶液在板式热交换器中被加热至75℃,且将水性芳香溶液混合进浓缩的溶液。添加足够的水性芳香溶液,用以得到约0.3wt.%干重的水性芳香成分。该加香的浓缩溶液接着被送至喷雾干燥塔。在进入约3巴压力的喷雾干燥塔之前,将氮气注射进加香的浓缩溶液。该充气的溶液接着在7Mpa的压力下,泵送至喷雾干燥塔的喷嘴。
在喷雾干燥塔中,该充气的溶液用335℃的空气在15.7kPa的入口压力下喷雾干燥。在7.9kPa的压力下,通过置于浓缩喷嘴的筛网,最初的空气流被分解成许多小的次级湍流。
调白料粉接着与可溶咖啡粉混合,得到可溶咖啡饮料产品。该可溶咖啡饮料产品含有约15wt%的可溶咖啡粉和约85wt%的饮料调白料粉。
约12g的粉被置于玻璃烧杯中,且在搅拌状态下,将85℃的150ml水加入。得到的饮料具有轻巧、蓬松和稳定的泡沫,饮料液体呈良好的棕咖啡色。没有发现结块。该饮料具有良好的咖啡芳香和风味。
实施例2
将实施例1的可溶咖啡饮料产品,以一份一袋的形式,包装进小袋中。该小袋在室温下贮存3个月。
打开几袋,并让受过训练的小组成员闻。认为该调白料粉具有良好的芳香。
将另外的袋打开。每个袋中含12g的调白料粉,倒入单独的玻璃烧杯中,且在搅拌状态下,将85℃的150ml水加入。得到的饮料具有轻巧、蓬松和稳定的泡沫,饮料液体呈良好的棕咖啡色。经品尝该饮料具有良好的咖啡芳香和风味。没有发现稳定性的问题。
实施例3
制备含17.3kg的乳脂肪和40.28kg的非脂固体的460kg的标准化牛奶。向其中添加10%含0.4kg Na2HPO4的水溶液,接着加入溶于150kg的微温水中的39.7kg乳糖。
该混合物在板式热交换器中预热至80℃,且接着通过注射蒸汽加热至115℃保持5秒钟。该混合物通过蒸发被浓缩至固体含量为51wt%。在43℃静置约10分钟之后,通过注射蒸汽该浓缩物被再加热至75℃,并静置约5分钟。该混合物具有的固体浓度是50%。
向该混合物添加足够的水性芳香溶液,用以得到约0.3wt%干重的水性芳香成分。在约300kPa的压力下,将氮气注射进该混合物中。该混合物接着在6.8Mpa的压力下,泵送至喷雾干燥塔的喷嘴,在喷雾干燥塔中,用330℃的空气在15.7kPa的入口压力下喷雾干燥。在约7.9kPa的压力下,通过置于用于该混合物的喷嘴的筛网,最初的空气流被分解成小的次级湍流。
调白料粉接着与可溶咖啡粉混合,得到可溶咖啡饮料产品。该可溶咖啡饮料产品含有约15wt%的可溶咖啡粉和约85wt%的饮料调白料粉。
约12g的粉被置于玻璃烧杯中,且在搅拌状态下,将85℃的150ml水加入。得到的饮料具有轻巧、蓬松和稳定的泡沫,液体呈良好的棕咖啡色。没有发现结块。该饮料具有良好的咖啡芳香和风味。
实施例4
该调白料粉由含非脂乳固体、甜乳清粉和椰子脂的标准化溶液制备。该标准化溶液在板式热交换器中预热至约85℃,且接着通过注射蒸汽加热至105℃保持5秒钟。该加热的溶液接着用降膜式蒸发器浓缩至固体含量为约48wt%至约50wt%。
该浓缩的调白料溶液的温度在板式热交换器中被调节至约70℃,且将咖啡溶液添加进浓缩的调白料溶液。该咖啡溶液具有的固体浓度是约45wt%。添加足够的咖啡提取物使得在调白料粉中可溶咖啡固体的量是最终产品的约15wt%。
通过注射蒸汽将混合物加热至约105℃约10秒钟。将实施例1的水性芳香溶液混合进该浓缩的溶液。添加足够的水性芳香溶液,用以得到约0.3wt%干重的水性芳香成分。该混合物接着用两步均质;在约11MPa和接着在约5MPa的情况下均质。该均质的混合物接着被送至喷雾干燥塔,并用335℃的空气在15.7kPa的入口压力下喷雾干燥。
该调白料粉接着与可溶咖啡粉混合,得到可溶咖啡饮料粉。该可溶咖啡饮料粉含有约15wt%的可溶咖啡粉和约85wt%的调白料粉。因此,可溶咖啡固体的总量是约30wt%。该可溶的饮料粉颜色基本上是均匀的。
约12g的可溶咖啡饮料粉被置于玻璃烧杯中,且在搅拌状态下,将85℃的150ml水加入。得到的饮料呈良好的棕咖啡色和具有良好的咖啡芳香和风味。具有奶油口感。没有发现絮凝。
应该理解对于上述优选的实施方案具有很多的改进和变化,这些改进和变化并不会脱离本发明的范围。
Claims (10)
1.一种加香的、可溶的调白料粉,其中包含一种基质和一个芳香体系,该基质包括有蛋白质、脂肪和碳水化合物类,该芳香体系包含水性咖啡芳香成分和稳定量的可溶咖啡固体。
2.根据权利要求1的调白料粉,其中在芳香系统中,水性咖啡芳香成分与可溶咖啡固体的比值是约20∶1至约1∶1。
3.根据权利要求2的调白料粉,其中在芳香系统中,水性咖啡芳香成分与可溶咖啡固体的比值是约10∶1至约3∶1。
4.根据权利要求1至3任一权利要求的调白料粉,其中含约0.05wt%至约0.5wt%的水性咖啡芳香成分。
5.根据权利要求4的调白料粉,其中在芳香系统中含约0.01wt%至约0.1wt%的可溶咖啡固体。
6.根据权利要求1至5任一权利要求的调白料粉,其中水性咖啡芳香成分包括在约0℃以下冷凝的高挥发性的水性芳香成分。
7.根据权利要求1至6任一权利要求的调白料粉,该调白料粉可以被充气,以便冲调时形成泡沫。
8.根据权利要求1至7任一权利要求的调白料粉,还包括含有机咖啡芳香成分的有机芳香基质。
9.一种可溶的饮料粉,包含约10wt%至约30wt%的可溶咖啡固体;和约70wt%至约90wt%的权利要求1至8中任一权利要求的调白料粉。
10.一种制备加香的、可溶调白料粉的方法,该方法包括:
低温收集咖啡芳香成分;
将水性咖啡芳香成分从有机咖啡芳香成分分离;
将可溶咖啡固体添加进水性咖啡芳香成分,以提供水性芳香溶液;
将水性芳香溶液添加进含蛋白质、脂肪和碳水化合物类的调白料浓缩液,以提供加香的溶液;和
将该加香的溶液干燥成粉。
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UA (1) | UA73111C2 (zh) |
WO (1) | WO2000044238A1 (zh) |
ZA (1) | ZA200107079B (zh) |
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CN105636451A (zh) * | 2013-10-11 | 2016-06-01 | 雀巢产品技术援助有限公司 | 制备咖啡饮料粉末的方法 |
CN106591041A (zh) * | 2016-12-08 | 2017-04-26 | 彭万洪 | 一种黄水再利用的方法 |
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EP1723951A1 (en) * | 2005-04-21 | 2006-11-22 | N.V. Nutricia | Nutritional supplement with oligosaccharides for a category of HIV patients |
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1999
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- 1999-12-30 WO PCT/EP1999/010492 patent/WO2000044238A1/en active IP Right Grant
- 1999-12-30 AT AT99965585T patent/ATE278329T1/de active
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- 1999-12-30 KR KR1020017009544A patent/KR100647057B1/ko not_active IP Right Cessation
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- 2001-07-24 NO NO20013631A patent/NO321909B1/no not_active IP Right Cessation
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105636451A (zh) * | 2013-10-11 | 2016-06-01 | 雀巢产品技术援助有限公司 | 制备咖啡饮料粉末的方法 |
CN105636451B (zh) * | 2013-10-11 | 2019-12-03 | 雀巢产品有限公司 | 制备咖啡饮料粉末的方法 |
CN106591041A (zh) * | 2016-12-08 | 2017-04-26 | 彭万洪 | 一种黄水再利用的方法 |
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