WO2017166834A1 - 一种咖啡奶油的制备方法 - Google Patents

一种咖啡奶油的制备方法 Download PDF

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Publication number
WO2017166834A1
WO2017166834A1 PCT/CN2016/107568 CN2016107568W WO2017166834A1 WO 2017166834 A1 WO2017166834 A1 WO 2017166834A1 CN 2016107568 W CN2016107568 W CN 2016107568W WO 2017166834 A1 WO2017166834 A1 WO 2017166834A1
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Prior art keywords
oil
coffee
cream
water
preparing
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PCT/CN2016/107568
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English (en)
French (fr)
Inventor
黄海瑚
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上海海融食品科技股份有限公司
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Priority to US16/075,651 priority Critical patent/US20190037873A1/en
Publication of WO2017166834A1 publication Critical patent/WO2017166834A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A23D7/05—Working-up characterised by essential cooling
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14—Pretreatment of feeding-stuffs with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins

Definitions

  • the invention belongs to the technical field of cream products, and in particular relates to a method for preparing coffee cream.
  • the conventional cream making method generally comprises mixing the coffee extract with the water-oil mixture, pasteurizing, and homogenizing the liquid coffee cream, but the coffee cream obtained by the process is in the process of firing, the surface will be A large number of pores appear, which are not smooth, and the whipping ability is limited, and a stable foam structure cannot be formed, and the creaming rate and stability of the cream are not good.
  • the plant cream system needs to be in a metastable state.
  • the stability of the system is affected by many raw materials, and different raw materials and their application processes have a significant impact on the stability of the product.
  • the present invention uses natural coffee powder as a raw material to make coffee cream, and the addition of coffee powder destroys the surface tension of the cream, so the present invention improves the process, separately sterilizes the coffee powder and the rest of the material, and then Mixing, this can effectively solve the problem of the surface tension of the cream being destroyed.
  • the cream obtained by this process has a smooth surface and no pores after being sprayed, and the operability, stability and the rate of hair dyeing are significantly improved compared with the coffee cream prepared by the conventional preparation method, and the flavor retention time is long.
  • the process solves the drawbacks of the conventional preparation method and provides a stable and high quality specialty coffee cream.
  • An object of the present invention is to solve the above problems and to provide a method for preparing coffee cream. To solve the above problems of the prior art.
  • a method for preparing coffee cream comprising the steps of:
  • oil phase The vegetable oil is melted and heated to 60-65 ° C, and sorbitan monostearate, lecithin, lactic acid monoglyceride, sodium stearoyl lactate, polyglycerol ester, microcrystalline fiber are added. , denatured cellulose and sodium caseinate, potassium dihydrogen phosphate, and stirred and dispersed uniformly to obtain an oil phase mixture;
  • the homogenized material is stirred at a low speed of 10 ° C or lower for one hour, and then frozen and stored at -18 ° C or less.
  • the invention improves the process conditions, adjusts the feeding sequence of the components, and sterilizes the coffee powder separately and then mixes with the sterilized water oil, thereby solving the problem.
  • the problem of the surface tension of the cream is destroyed. After the cream is produced, the surface is smooth and has no pores, the foam structure is stable, the operability is good, the firing rate is high, the flavor is pure and long, and the freeze-thaw stability of the obtained product is good.
  • oil phase the vegetable oil is melted and heated to 60-65 ° C, and sorbitan monostearate, lecithin, lactic acid monoglyceride, sodium stearoyl lactate, polyglycerol ester, Microcrystalline cellulose, denatured cellulose and sodium caseinate, potassium dihydrogen phosphate, and uniformly dispersed by stirring to obtain an oil phase mixture;
  • the homogenized material is stirred at a low speed of 10 ° C or lower for one hour, and then frozen and stored at -18 ° C or less.
  • oil phase The vegetable oil is melted and heated to 60-65 ° C, and sorbitan monostearate, lecithin, lactic acid monoglyceride, sodium stearoyl lactate, polyglycerol ester, microcrystalline fiber are added. , denatured cellulose and sodium caseinate, potassium dihydrogen phosphate, and stirred and dispersed uniformly to obtain an oil phase mixture;
  • the homogenized material is stirred at a low speed of 10 ° C or lower for one hour, and then frozen and stored at -18 ° C or less.
  • oil phase The vegetable oil is melted and heated to 60-65 ° C, and sorbitan monostearate, lecithin, lactic acid monoglyceride, sodium stearoyl lactate, polyglycerol ester, microcrystalline fiber are added. , denatured cellulose and sodium caseinate, potassium dihydrogen phosphate, and stirred and dispersed uniformly to obtain an oil phase mixture;
  • oil phase the vegetable oil is melted and heated to 60-65 ° C, and sorbitan is added. Monostearate, lecithin, lactic acid monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, denatured cellulose and sodium caseinate, potassium dihydrogen phosphate, and uniformly dispersed to obtain oil Phase mixture
  • the homogenized material is stirred at a low speed of 10 ° C or lower for one hour, and then frozen and stored at -18 ° C or less.
  • oil phase The vegetable oil is melted and heated to 60-65 ° C, and sorbitan monostearate, lecithin, lactic acid monoglyceride, sodium stearoyl lactate, polyglycerol ester, microcrystalline fiber are added. , denatured cellulose and sodium caseinate, potassium dihydrogen phosphate, and stirred and dispersed uniformly to obtain an oil phase mixture;
  • the homogenized material is stirred at a low speed of 10 ° C or lower for one hour, and then frozen and stored at -18 ° C or less.
  • the coffee cream prepared by the process of the present invention has excellent performance in all aspects, and the surface of the coffee cream is compared with the coffee cream prepared by the conventional process. Smooth and non-porous, good standing, high firing rate, easy to operate, stable foam structure, good thermal stability, pure flavor and good taste. In addition, its freeze-thaw stability is significantly improved, which solves the impact of repeated thawing on product quality during transportation.
  • the preparation method of the invention solves the drawbacks of the conventional preparation method, and provides a characteristic coffee cream with good stability and high quality.

Abstract

一种咖啡奶油的制备方法，其包括如下步骤：(1)制备油相；(2)制备水相；(3)将水相加入至油相中混合，搅拌均匀并进行杀菌；(4)将咖啡提取物溶解在40-70℃水中，并进行杀菌；(5)将杀菌后的咖啡提取物水溶液加入到杀菌后的油水混合物，搅拌均匀后进行均质；(6)均质后的物料在10℃以下低速搅拌一小时后灌装，于-18℃以下冷冻保藏。传统技术相比，具有如下优点：改进了工艺条件，调整了组分的投料顺序，将咖啡粉单独巴杀菌后再与杀菌处理过的水油相混合，此举解决了奶油表面张力被破坏的问题，制得的奶油经打发后，表面光滑无气孔，泡沫结构稳定，操作性好，打发率高，风味纯正长久，且制得产品的冻融稳定性好。

Description

一种咖啡奶油的制备方法 技术领域
本发明属于奶油制品技术领域，具体涉及一种咖啡奶油的制备方法。
背景技术
目前市面上还没有咖啡奶油产品，存在的一般都是用咖啡和淡奶油混合而成的，这样会产生混合不均匀的问题，且奶油的搅打发泡能力受限制。此外，目前市面上也存在通过香精香料调味而得的类似产品，采用纯的咖啡提取物制作咖啡奶油产品还未见。
根据烘焙产品的需求，操作性好、稳定性高、打发率高的咖啡奶油市场前景非常广阔。常规的奶油制作方法，一般是将咖啡提取物与水油相混合物一起混合后进行巴氏杀菌，再均质制得液态咖啡奶油，但采用此工艺制得的咖啡奶油在打发过程中，表面会出现大量的气孔，不光滑，搅打发泡能力受限制，不能形成稳定的泡沫结构，奶油的打发率和稳定性均表现不好。
在植脂奶油体系中，若水油体系越稳定，则奶油在搅打时脂肪不易聚集，故不易形成稳定的泡沫结构；相反，若水油体系不稳定，则会导致奶油在制备和储存时油水分离，在搅打时不能形成稳定的泡沫 结构，严重影响了产品质量。故一般情况下，植物奶油体系需处于亚稳定状态。而体系的稳定程度受很多原料的影响，不同的原料以及其投放工艺对产品的稳定性影响明显。为了提高咖啡奶油的品质，本发明采用天然的咖啡粉作为原料制作咖啡奶油，而咖啡粉的添加会破坏奶油表面张力，故本发明改进了工艺，将咖啡粉和其余物料分开进行杀菌，然后再混合，此举可以有效解决奶油表面张力被破坏的问题。此工艺制得的奶油经打发后，表面光滑无气孔，与传统制备方法制得的咖啡奶油相比，其操作性、稳定性和打发率都得到显著提高，且风味保留时间久。该工艺解决了传统制备方法的弊端，提供了一种稳定且质量高的特色咖啡奶油。
发明内容
本发明的目的是解决上述问题，提供一种咖啡奶油的制备方法。以解决现有技术的上述问题。
本发明的目的是通过以下技术方案来实现的。
一种咖啡奶油的制备方法，其包括如下步骤：
(1)制备油相：将植物油脂融化升温到60-65℃，加入失水山梨醇单硬脂酸酯，卵磷脂，乳酸单甘油酸脂，硬脂酰乳酸钠，聚甘油酯，微晶纤维素，变性纤维素及酪朊酸钠，磷酸二氢钾，并搅拌分散均匀，得到油相混合物；
(2)制备水相：将糖和糖浆溶解在65-70℃水中，得到水相混合物；
(3)将水相加入至油相中混合，搅拌均匀并进行杀菌；
(4)将咖啡提取物溶解在40-70℃水中，并进行杀菌；
(5)将杀菌后的咖啡提取物水溶液加入到杀菌后的油水混合物，搅拌均匀后进行均质；
(6)均质后的物料在10℃以下低速搅拌一小时后灌装，于-18℃以下冷冻保藏。
本发明与传统奶油制作技术相比，具有如下优点：本发明改进了工艺条件，调整了组分的投料顺序，将咖啡粉单独巴杀菌后再与杀菌处理过的水油相混合，此举解决了奶油表面张力被破坏的问题，制得的奶油经打发后，表面光滑无气孔，泡沫结构稳定，操作性好，打发率高，风味纯正长久，且制得产品的冻融稳定性好。
具体实施方式
实施例1
称取棕榈仁油240克，失水山梨醇单硬脂酸酯3.5克，卵磷脂2.0克，乳酸单油酸甘酯1.2克，硬脂酰乳酸钠2.5克，聚甘油酯1.2克，微晶纤维素3.0克，变性纤维素2.3克，酪朊酸钠6.8克，磷酸二氢钾1.5克，糖133克，葡萄糖浆79克，咖啡提取物17克及水507克。
制备工艺：
(1)制备油相：将植物油脂融化升温到60-65℃，加入失水山梨醇单硬脂酸酯，卵磷脂，乳酸单甘油酸脂，硬脂酰乳酸钠，聚甘油酯， 微晶纤维素，变性纤维素及酪朊酸钠，磷酸二氢钾，并搅拌分散均匀，得到油相混合物；
(2)制备水相：将糖和糖浆溶解在65-70℃水中，得到水相混合物；
(3)将水相加入至油相中混合，搅拌均匀并进行杀菌；
(4)将咖啡提取物溶解在40-70℃水中，并进行杀菌；
(5)将杀菌后的咖啡提取物水溶液加入到杀菌后的油水混合物，搅拌均匀后进行均质；
(6)均质后的物料在10℃以下低速搅拌一小时后灌装，于-18℃以下冷冻保藏。
此工艺制得的咖啡奶油产品性能指标测试结果如表1所示：
Figure PCTCN2016107568-appb-000001
实施例2
称取棕榈仁油233克，失水山梨醇单硬脂酸酯4.5克，卵磷脂1.5克，乳酸单甘油酸酯1.5克，硬脂酰乳酸钠2.9克，聚甘油酯0.8克，微晶纤维素3.4克，变性纤维素2.2克，酪朊酸钠6.8克，磷酸二氢钾1.5克，糖125克，葡萄糖浆72克，咖啡提取物16克及水528.9克。
制备工艺：
(1)制备油相：将植物油脂融化升温到60-65℃，加入失水山梨醇单硬脂酸酯，卵磷脂，乳酸单甘油酸脂，硬脂酰乳酸钠，聚甘油酯，微晶纤维素，变性纤维素及酪朊酸钠，磷酸二氢钾，并搅拌分散均匀，得到油相混合物；
(2)制备水相：将糖和糖浆溶解在65-70℃水中，得到水相混合物；
(3)将水相加入至油相中混合，搅拌均匀并进行杀菌；
(4)将咖啡提取物溶解在40-70℃水中，并进行杀菌；
(5)将杀菌后的咖啡提取物水溶液加入到杀菌后的油水混合物，搅拌均匀后进行均质；
(6)均质后的物料在10℃以下低速搅拌一小时后灌装，于-18℃以下冷冻保藏。
此工艺制得的咖啡奶油产品性能指标测试结果如表2所示：
Figure PCTCN2016107568-appb-000002
Figure PCTCN2016107568-appb-000003
实施例3
称取棕榈仁油237.6克，失水山梨醇单硬脂酸酯4.5克，卵磷脂2.5克，乳酸单甘油酸酯2克，硬脂酰乳酸钠2.5克，聚甘油酯1.4克，微晶纤维素2.8克，变性纤维素2.4克，酪朊酸钠6.8克，磷酸二氢钾1.5克，糖120克，葡萄糖浆75克，咖啡提取物16克及水525克。
制备工艺：
(1)制备油相：将植物油脂融化升温到60-65℃，加入失水山梨醇单硬脂酸酯，卵磷脂，乳酸单甘油酸脂，硬脂酰乳酸钠，聚甘油酯，微晶纤维素，变性纤维素及酪朊酸钠，磷酸二氢钾，并搅拌分散均匀，得到油相混合物；
(2)制备水相：将糖和糖浆溶解在65-70℃水中，得到水相混合物；
(3)将水相加入至油相中混合，搅拌均匀并进行杀菌；
(4)将咖啡提取物溶解在40-70℃水中，并进行杀菌；
(5)将杀菌后的咖啡提取物水溶液加入到杀菌后的油水混合物，搅拌均匀后进行均质；
(6)均质后的物料在10℃以下低速搅拌一小时后灌装，于-18℃以下 冷冻保藏。
此工艺制得的咖啡奶油产品性能指标测试结果如表3所示：
Figure PCTCN2016107568-appb-000004
对比实验
本发明采用的工艺：
称取棕榈仁油240克，失水山梨醇单硬脂酸酯3.5克，卵磷脂2.0克，乳酸单油酸甘酯1.2克，硬脂酰乳酸钠2.5克，聚甘油酯1.2克，微晶纤维素3.0克，变性纤维素2.3克，酪朊酸钠6.8克，磷酸二氢钾1.5克，糖133克，葡萄糖浆79克，咖啡提取物17克及水507克。
制备工艺：
(1)制备油相：将植物油脂融化升温到60-65℃，加入失水山梨醇 单硬脂酸酯，卵磷脂，乳酸单甘油酸脂，硬脂酰乳酸钠，聚甘油酯，微晶纤维素，变性纤维素及酪朊酸钠，磷酸二氢钾，并搅拌分散均匀，得到油相混合物；
(2)制备水相：将糖和糖浆溶解在65-70℃水中，得到水相混合物；
(3)将水相加入至油相中混合，搅拌均匀并进行杀菌；
(4)将咖啡提取物溶解在40-70℃水中，并进行杀菌；
(5)将杀菌后的咖啡提取物水溶液加入到杀菌后的油水混合物，搅拌均匀后进行均质；
(6)均质后的物料在10℃以下低速搅拌一小时后灌装，于-18℃以下冷冻保藏。
对比例1：
称取棕榈仁油240克，失水山梨醇单硬脂酸酯3.5克，卵磷脂2.0克，乳酸单油酸甘酯1.2克，硬脂酰乳酸钠2.5克，聚甘油酯1.2克，微晶纤维素3.0克，变性纤维素2.3克，酪朊酸钠6.8克，磷酸二氢钾1.5克，糖133克，葡萄糖浆79克，咖啡提取物17克及水507克。
制备工艺：
(1)制备油相：将植物油脂融化升温到60-65℃，加入失水山梨醇单硬脂酸酯，卵磷脂，乳酸单甘油酸脂，硬脂酰乳酸钠，聚甘油酯，微晶纤维素，变性纤维素及酪朊酸钠，磷酸二氢钾，并搅拌分散均匀，得到油相混合物；
(2)制备水相：将咖啡提取物、糖和糖浆溶解在65-70℃水中，得到 水相混合物；
(3)将水相加入至油相中混合，搅拌均匀并进行杀菌；
(4)将杀菌后的咖啡提取物水溶液加入到杀菌后的油水混合物，搅拌均匀后进行均质；
(5)均质后的物料在10℃以下低速搅拌一小时后灌装，于-18℃以下冷冻保藏。
将通过对比例1和对比例2两种工艺制得的奶油产品进行对比，
具体结果如表4所示：
表4：本发明实施例和对比例1两种工艺制得的咖啡奶油性能测试结果
Figure PCTCN2016107568-appb-000005
根据表1的对比结果可知，采用本发明的工艺制得的咖啡奶油各方面性能优异，与传统工艺制得的咖啡奶油相比，其经打发后，表面 光滑无气孔，挺立度好，打发率高，易操作，泡沫结构稳定，热稳定性也很好，风味纯正，口感良好。此外，其冻融稳定性显著提高，解决了运输过中反复解冻对产品质量的影响。本发明的制备方法解决了传统制备方法的弊端，提供了一种稳定性好且质量高的特色咖啡奶油。

Claims (1)

  1. 一种咖啡奶油的制备方法，其包括如下步骤：
    (1)制备油相：将植物油脂融化升温到60-65℃，加入失水山梨醇单硬脂酸酯，卵磷脂，乳酸单甘油酸脂，硬脂酰乳酸钠，聚甘油酯，微晶纤维素，变性纤维素及酪朊酸钠，磷酸二氢钾，并搅拌分散均匀，得到油相混合物；
    (2)制备水相：将糖和糖浆溶解在65-70℃水中，得到水相混合物；
    (3)将水相加入至油相中混合，搅拌均匀并进行杀菌；
    (4)将咖啡提取物溶解在40-70℃水中，并进行杀菌；
    (5)将杀菌后的咖啡提取物水溶液加入到杀菌后的油水混合物，搅拌均匀后进行均质；
    (6)均质后的物料在10℃以下低速搅拌一小时后灌装，于-18℃以下冷冻保藏。
PCT/CN2016/107568 2016-03-27 2016-11-28 一种咖啡奶油的制备方法 WO2017166834A1 (zh)

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