CN108308348A - Coffee high in fat and preparation method thereof - Google Patents
Coffee high in fat and preparation method thereof Download PDFInfo
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- CN108308348A CN108308348A CN201810077895.7A CN201810077895A CN108308348A CN 108308348 A CN108308348 A CN 108308348A CN 201810077895 A CN201810077895 A CN 201810077895A CN 108308348 A CN108308348 A CN 108308348A
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- Prior art keywords
- coffee
- water
- lactalbumin
- preparation
- glyceride
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 82
- 235000016213 coffee Nutrition 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 240000007154 Coffea arabica Species 0.000 claims abstract description 79
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- -1 Diacetyl tartarate Chemical compound 0.000 claims abstract description 42
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 40
- 102000004407 Lactalbumin Human genes 0.000 claims abstract description 38
- 108090000942 Lactalbumin Proteins 0.000 claims abstract description 38
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 32
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 claims abstract description 28
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 239000005720 sucrose Substances 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 21
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 20
- 239000003381 stabilizer Substances 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 235000011181 potassium carbonates Nutrition 0.000 claims abstract description 17
- 235000014121 butter Nutrition 0.000 claims abstract description 15
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 15
- 239000003240 coconut oil Substances 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 15
- 235000019198 oils Nutrition 0.000 claims abstract description 15
- 239000012141 concentrate Substances 0.000 claims abstract description 14
- 229940026510 theanine Drugs 0.000 claims abstract description 14
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- 229930003231 vitamin Natural products 0.000 claims abstract description 13
- 229940088594 vitamin Drugs 0.000 claims abstract description 13
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- 235000003599 food sweetener Nutrition 0.000 claims abstract description 4
- 239000003765 sweetening agent Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 53
- 238000003756 stirring Methods 0.000 claims description 46
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 22
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 22
- 239000004383 Steviol glycoside Substances 0.000 claims description 14
- 235000019411 steviol glycoside Nutrition 0.000 claims description 14
- 229930182488 steviol glycoside Natural products 0.000 claims description 14
- 150000008144 steviol glycosides Chemical class 0.000 claims description 14
- 235000019202 steviosides Nutrition 0.000 claims description 14
- 229930189775 mogroside Natural products 0.000 claims description 13
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 12
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 12
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 12
- 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 claims description 10
- 229910052708 sodium Inorganic materials 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 10
- 150000002148 esters Chemical class 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 7
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 6
- 235000010489 acacia gum Nutrition 0.000 claims description 6
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 239000005018 casein Substances 0.000 claims description 6
- 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 claims description 6
- 235000021240 caseins Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 6
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 4
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 102000009027 Albumins Human genes 0.000 claims description 2
- 108010088751 Albumins Proteins 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims description 2
- 230000002045 lasting effect Effects 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 2
- 150000004665 fatty acids Chemical class 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 235000011187 glycerol Nutrition 0.000 claims 1
- 150000005846 sugar alcohols Chemical class 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 claims 1
- 235000019197 fats Nutrition 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 241000238370 Sepia Species 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000021539 instant coffee Nutrition 0.000 abstract description 2
- 239000002253 acid Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 241000206575 Chondrus crispus Species 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000011736 potassium bicarbonate Substances 0.000 description 3
- 235000015497 potassium bicarbonate Nutrition 0.000 description 3
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 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 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012113 quantitative test Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000021119 whey protein Nutrition 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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk or sugar; Coating
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)
Abstract
The present invention relates to coffee high in fat and preparation method thereof, the raw material components of coffee include：Diacetyl tartarate list double glyceride, modified soy bean lipoid, citric acid fatty glyceride, medium chain triglyceride, anhydrous butter oil, coconut oil, lactalbumin, sharp voxel, stabilizer, liquid coffee concentrate, sweetener, sodium tripolyphosphate, potassium carbonate, sodium bicarbonate, vitamin, tealeaves theanine, sucrose fatty ester and water.Coffee high in fat provided by the invention carries the distinctive flavor of dense coffee, and fine and smooth is in uniformly shallow sepia, and color uniformity, glossy, entrance is clearly pleasant, and silk is slided, mellow full, is a kind of nutrition, health care, instant coffee, meets consumer demand.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of coffee high in fat and preparation method thereof.
Background technology
Coffee is with the beverage made of coffee bean by baking, and is all be popular in the world main with cocoa, tea
Drink.Coffee is favored by the consumer group of all ages and classes, different levels, especially more and more as one of fashion drink
By young man and city white collar working clan favor and pursue, annual consumption figure in be incremented by gesture.Containing abundant in coffee
The nutritional ingredients such as vitamin B, free fatty, caffeine, tannic acid, have anti-oxidant and shield heart, strengthening the bones and muscles, benifit waist and knees,
Appetizing promote food, eliminating fat and indigestion, profit key dehumidify, activate blood circulation and disperse blood clots, Inflammation Zhijing and other effects.Coffee beverage type on the market is various,
But major part coffee flavor is not dense, miscellaneous taste is more, it is difficult to meet consumer demand, therefore, it is also desirable to develop novel coffee
Coffee drink.
Invention content
For the defects in the prior art, present invention aims at a kind of coffees high in fat of offer and preparation method thereof, to adopt
With diacetyl tartarate list double glyceride, modified soy bean lipoid, citric acid fatty glyceride, lactalbumin and liquid coffee concentrate
Equal substances carry out scientific allocation as raw material components, and the coffee being prepared carries the distinctive flavor of dense coffee, fine and smooth
Uniformly, it is in shallow sepia, color uniformity, glossy, entrance is clearly pleasant, and silk is slided, mellow full.
To achieve the above object, technical solution provided by the invention is：
In a first aspect, the present invention provides a kind of coffee, the raw material components total amount of coffee based on every 1000L, including：Double second
1.0~5.0kg of acyl tartaric acid list double glyceride, 1.0~5.0kg of modified soy bean lipoid, citric acid fatty glyceride 0.5~
2.0kg, medium chain triglyceride (MCT) 5.0~25.0kg, 5.0~20.0kg of anhydrous butter oil, 1.0~10.0kg of coconut oil, whey
Protein 10 .0~60.0kg, 5.0~30.0kg of sharp voxel, 1.0~4.0kg of stabilizer, 15.0~30.0kg of coffee liquid, sweetener
10.07~100.12kg, 0.5~2.5kg of sodium tripolyphosphate, 0.5~2.5kg of potassium carbonate, 0.5~1.5kg of sodium bicarbonate, dimension life
Element 0.1~1.0kg of 0.1~1.5kg, 0.1~1.0kg of tealeaves theanine and sucrose fatty ester, surplus is water；Preferably, institute
Stating sweetener includes：10.0~100.0kg of antierythrite, 0.06~0.07kg of steviol glycoside and mogroside 0.01~
0.05kg。
Preferably, the raw material components total amount of coffee is based on every 1000L, including：Diacetyl tartarate list double glyceride
It is 4.013kg, modified soy bean lipoid 1.05kg, citric acid fatty glyceride 0.80kg, medium chain triglyceride 14.331kg, anhydrous
Butter 17.197kg, coconut oil 8.598kg, lactalbumin 53.740kg, sharp voxel 25.795kg, stabilizer 3.210kg, coffee
Liquid 24.076kg, antierythrite 30.897kg, steviol glycoside 0.067kg, mogroside 0.02kg, sodium tripolyphosphate
1.433kg, potassium carbonate 1.290kg, sodium bicarbonate 0.72kg, vitamin 0.752kg, tealeaves theanine 0.502kg and Sucrose Fatty Acid Ester
Fat acid esters 0.502kg, surplus are water.
Preferably, stabilizer is selected from single, double fatty acid glyceride, sodium tripolyphosphate, sodium carboxymethylcellulose, sucrose fat
One kind or more in acid esters, carragheen, microcrystalline cellulose, Arabic gum, pectin, propylene glycol alginate and casein sodium
Kind；Coffee liquid is liquid coffee concentrate.
Second aspect, the present invention provides the preparation methods of coffee, including step：S1：In water be added lactalbumin and
Then sharp voxel stirs to abundant dissolving and adds antierythrite, vitamin, steviol glycoside, arhat after standing preset time
Fruit sweet tea glycosides, tealeaves theanine and sucrose fatty ester, continue to stir, obtain first chamber；S2：Coffee concentration is added in water
Liquid, sodium tripolyphosphate, potassium carbonate and sodium bicarbonate, it is lasting to stir, and pH value is made to be adjusted to 6.8~7.2, obtain the second combination
Object；S3：Stabilizer and antierythrite are uniformly mixed, obtained mixture, lactalbumin and sharp voxel are added into water, so
After stir to abundant dissolving and add diacetyl tartarate list double glyceride, modified soy bean lipoid, lemon after standing preset time
Lemon acid fatty glyceride, medium chain triglyceride (MCT), anhydrous butter oil and coconut oil, continue to stir, obtain third composition；
S4：First chamber, second chamber and third composition are uniformly mixed, using potassium carbonate and sodium bicarbonate adjust pH value to
7.0~7.2, it is then filtered for the first time, obtained mixture is carried out to homogenous disperse, sterilization successively and is filtered again, is obtained
Coffee.It should be noted that S1, S2 and S3 step out-of-order limit.The preparation process of S1 is carried out in molten powder tank；The preparation of S2
Journey is carried out in auxiliary material tank；The preparation process of S3 is carried out in milk pot；The mixing of S4 and tune pH value process are adjusting powder tank to carry out.S3
In, after standing preset time, diacetyl tartarate list double glyceride, modified soy bean lipoid, citric acid fatty glyceride is added
Before, further include the step that the mixture after standing is warming up to 65 DEG C or more；In S1 and S3, after lactalbumin and sharp voxel addition
Mixing time can be adjusted according to actual conditions, it is ensured that fully dissolving.
Preferably, in S1, the addition of lactalbumin is 35%~65% of lactalbumin total amount in raw material components, sharp body
The addition of element is 35%~65% of lactalbumin total amount in raw material components；In S3, the mass ratio of stabilizer and antierythrite
It is 1:(1~3).It is subtracted in S3 it should be noted that the addition of S1 mesoerythrits is raw material components mesoerythrit total amount
The addition of antierythrite.
Preferably, the ratio of the addition of the water in S1, the water in the water and S3 in S2 is (5~10):1:(5~6).
Preferably, in S1, the temperature of water is 70~80 DEG C, and the time of standing is 30~40min, and the time for continuing stirring is
10~20min；It further includes before step to obtain first chamber：It will continue the mixture after stirring and use 100 mesh filter mistakes
Filter, then cooling is preferably board-like is cooled to 20 DEG C or less.
Preferably, in S2, the temperature of water is 20~30 DEG C, and the time persistently stirred is 10~20min；Obtain the second combination
Further include step before object：The mixture that pH value is 6.8~7.2 is used into 40 mesh piping filters and 200 mesh filters successively
It is filtered.
Preferably, in S3, the temperature of water is 75~85 DEG C, and the time of standing is 30~40min, and the time for continuing stirring is
5~15min；It further includes before step to obtain third composition：It will continue the mixture after stirring and use 100 mesh filter mistakes
Filter, then use one section for 150bar and two section be 50bar homogenizer carry out homogenous disperse, then cool down preferred board-like be cooled to
40 DEG C or less.
Preferably, in S4, first filtering is filtered using 200 mesh filters；Homogenous disperse be use one section for
240bar and two section of homogenizer for 50bar carries out homogenous disperse；The temperature of sterilization is 137 ± 2 DEG C, and the flow of sterilization is 9600
The time of ± 300L/h, sterilization are 30~43s；Filtering is filtered using 40 mesh piping filters again.
Technical solution provided by the invention has following advantageous effect：(1) present invention uses diacetyl tartarate Dan Shuan
The substances such as glyceride, modified soy bean lipoid, citric acid fatty glyceride, lactalbumin and liquid coffee concentrate are as raw material group
Point, and scientific allocation is carried out, the coffee being prepared carries the distinctive flavor of dense coffee, and fine and smooth is in uniformly shallow sepia,
Color uniformity, glossy, entrance is clearly pleasant, and silk is slided, mellow full, is a kind of nutrition, health care, instant coffee, symbol
Close consumer demand；(2) preparation method of coffee provided by the invention is simple, and the original wind for remaining coffee as possible
Taste, production cost is low, has good commercial promise.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obviously, or practice through the invention is recognized.
Description of the drawings
Fig. 1 is the flow diagram of the preparation method of coffee provided by the invention.
Specific implementation mode
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation describes.The following examples are only intended to illustrate the technical solution of the present invention more clearly, therefore is intended only as example, without
It can be limited the scope of the invention with this.
Experimental method in following embodiments is unless otherwise specified conventional method.Examination as used in the following examples
Material is tested, is to be commercially available from regular shops unless otherwise specified.Quantitative test in following embodiment, is respectively provided with three
Secondary to repeat to test, data are the average value or mean+SD of three repeated experiments.
The present invention provides a kind of coffee, the raw material components total amount of coffee based on every 1000L, including：Diacetyl tartarate list
1.0~5.0kg of double glyceride, 1.0~5.0kg of modified soy bean lipoid, 0.5~2.0kg of citric acid fatty glyceride, middle chain are sweet
Three 5.0~25.0kg of ester of oil, 5.0~20.0kg of anhydrous butter oil, 1.0~10.0kg of coconut oil, 10.0~60.0kg of lactalbumin,
Sharp 5.0~30.0kg of voxel, 1.0~4.0kg of stabilizer, 15.0~30.0kg of liquid coffee concentrate, antierythrite 10.0~
100.0kg, 0.06~0.07kg of steviol glycoside, 0.01~0.05kg of mogroside, 0.5~2.5kg of sodium tripolyphosphate, carbonic acid
0.5~2.5kg of potassium, 0.5~1.5kg of sodium bicarbonate, 0.1~1.5kg of vitamin, 0.1~1.0kg of tealeaves theanine and Sucrose Fatty Acid Ester
Fat 0.1~1.0kg of acid esters, surplus are water.
Wherein, stabilizer is selected from single, double fatty acid glyceride, sodium tripolyphosphate, sodium carboxymethylcellulose, sucrose-fatty
It is one or more in ester, carragheen, microcrystalline cellulose, Arabic gum, pectin, propylene glycol alginate and casein sodium.
In addition, the present invention also provides the preparation method of coffee, (Fig. 1 is the stream of the preparation method of coffee provided by the invention
The volume of journey schematic diagram, preparation is 18000L), include the following steps：
S1：Lactalbumin and sharp voxel are added in the molten powder tank containing 70~80 DEG C of water, then persistently stirring 5~
15min stands 30~40min, adds antierythrite, vitamin, steviol glycoside, mogroside, tealeaves to abundant dissolving
Theanine and sucrose fatty ester continue 10~20min of stirring；It will continue the mixture after stirring and use 100 mesh filter mistakes
Filter, it is then board-like to be cooled to 20 DEG C hereinafter, obtaining first chamber；Wherein, the addition of lactalbumin is breast in raw material components
The 35%~65% of albumin total amount, the addition of sharp voxel are 35%~65% of lactalbumin total amount in raw material components；
S2：Liquid coffee concentrate, sodium tripolyphosphate, potassium carbonate and carbonic acid are added in the auxiliary material tank containing 20~30 DEG C of water
Hydrogen sodium persistently stirs 10~20min, and pH value is made to be adjusted to 6.8~7.2；Obtained mixture is used into 40 mesh pipelines successively
Filter and 200 mesh filters are filtered, and obtain second chamber；
S3：By stabilizer and antierythrite with 1:The mass ratio of (1~3) is uniformly mixed, by obtained mixture, whey egg
White and sharp voxel is added into the milk pot of the water containing 75~85 DEG C, and then persistently 5~15min of stirring is quiet to abundant dissolving
After setting 30~40min, 65 DEG C or more are warming up to, adds diacetyl tartarate list double glyceride, modified soy bean lipoid, citric acid
Fatty glyceride, medium chain triglyceride, anhydrous butter oil and coconut oil continue 5~15min of stirring；It will continue mixed after stirring
Close object using 100 mesh filters filter, then use one section for 150bar and two section be 50bar homogenizer progress homogeneous divide
It dissipates, then board-like is cooled to 40 DEG C hereinafter, obtaining third composition；Wherein, the addition of the water in S1, the water in the water and S3 in S2
The ratio of amount is (5~10):1:(5~6)；
S4：In blend tank, first chamber, second chamber and third composition are uniformly mixed, using raw material group
Remaining potassium carbonate and sodium bicarbonate adjust pH value to 7.0~7.2 in point, are then filtered using 200 mesh filters, will
To mixture use one section for 240bar and two section be 50bar homogenizer carry out homogenous disperse, then sterilized, sterilization
Temperature is 137 ± 2 DEG C, and the flow of sterilization is 9600 ± 300L/h, and the time of sterilization is 30~43s；By the mixture after sterilization
It is filtered using 40 mesh piping filters, obtains coffee.
Coffee provided by the invention and preparation method thereof is described further with reference to specific embodiment.
Embodiment one
The present embodiment provides a kind of coffee, the raw material components total amount of coffee based on every 1000L, including：Diacetyl tartarate
Single double glyceride 4.013kg, modified soy bean lipoid 1.05kg, citric acid fatty glyceride 0.80kg, medium chain triglyceride
14.331kg, anhydrous butter oil 17.197kg, coconut oil 8.598kg, lactalbumin 53.740kg, sharp voxel 25.795kg, stabilization
Agent 3.210kg, liquid coffee concentrate 24.076kg, antierythrite 30.897kg, steviol glycoside 0.067kg, mogroside
0.02kg, sodium tripolyphosphate 1.433kg, potassium carbonate 1.290kg, sodium bicarbonate 0.72kg, vitamin 0.752kg, tealeaves tea ammonia
Sour 0.502kg and sucrose fatty ester 0.502kg, surplus are water.
Coffee is prepared using preparation method provided by the invention by above-mentioned raw material：
S1：Lactalbumin and sharp voxel are added in the molten powder tank containing 75 DEG C of water, then persistently stirring 10min to filling
Divide dissolving, stands 35min, add antierythrite, vitamin, steviol glycoside, mogroside, tealeaves theanine and Sucrose Fatty Acid Ester
Fat acid esters continues to stir 15min；It will continue the mixture after stirring to filter using 100 mesh filters, it is then board-like to be cooled to 20
DEG C hereinafter, obtaining first chamber；Wherein, the addition of lactalbumin is 40% of lactalbumin total amount in raw material components, profit
The addition of voxel is 40% of lactalbumin total amount in raw material components；
S2：Liquid coffee concentrate, sodium tripolyphosphate, potassium carbonate and bicarbonate are added in the auxiliary material tank containing 25 DEG C of water
Sodium persistently stirs 15min, and pH value is made to be adjusted to 7.0；Obtained mixture is used into 40 mesh piping filters and 200 successively
Mesh filter is filtered, and obtains second chamber；
S3：By stabilizer and antierythrite with 1:2 mass ratio is uniformly mixed, by obtained mixture, lactalbumin and
Sharp voxel is added into the milk pot of the water containing 80 DEG C, and then persistently stirring 10min is to abundant dissolving, after standing 35min, rises
Temperature to 65 DEG C or more, add diacetyl tartarate list double glyceride, modified soy bean lipoid, citric acid fatty glyceride, in
Chain triglyceride, anhydrous butter oil and coconut oil continue to stir 10min；It will continue the mixture after stirring and use 100 mesh filters
Filtering, then use one section for 150bar and two section be 50bar homogenizer progress homogenous disperse, then it is board-like be cooled to 40 DEG C with
Under, obtain third composition；Wherein, the ratio of the addition of the water in S1, the water in the water and S3 in S2 is 6:1:5；Stablize
Agent includes single, double fatty acid glyceride, sodium tripolyphosphate, sodium carboxymethylcellulose, sucrose fatty ester, carragheen, microcrystalline cellulose
Element, Arabic gum, pectin, propylene glycol alginate and casein sodium；
S4：In blend tank, first chamber, second chamber and third composition are uniformly mixed, using raw material group
Remaining potassium carbonate and sodium bicarbonate adjust pH value to 7.1 in point, are then filtered using 200 mesh filters, by what is obtained
Mixture use one section for 240bar and two section be 50bar homogenizer carry out homogenous disperse, then sterilized, the temperature of sterilization
It it is 137 ± 2 DEG C, the flow of sterilization is 9600 ± 300L/h, and the time of sterilization is 43s；Mixture after sterilization is used into 40 mesh
Piping filter is filtered, and obtains coffee.
Embodiment two
The present embodiment provides a kind of coffee, the raw material components total amount of coffee based on every 1000L, including：Diacetyl tartarate
Single double glyceride 1.0kg, modified soy bean lipoid 5.0kg, citric acid fatty glyceride 0.5kg, medium chain triglyceride 25.0kg,
Anhydrous butter oil 5.0kg, coconut oil 10.0kg, lactalbumin 10.0kg, sharp voxel 30.0kg, stabilizer 1.0kg, liquid coffee concentrate
30.0kg, antierythrite 10.0kg, steviol glycoside 0.07kg, mogroside 0.01kg, sodium tripolyphosphate 2.5kg, potassium carbonate
0.5kg, sodium bicarbonate 1.5kg, vitamin 0.1kg, tealeaves theanine 1.0kg and sucrose fatty ester 0.1kg, surplus are water.
Coffee is prepared using preparation method provided by the invention by above-mentioned raw material：
S1：Lactalbumin and sharp voxel are added in the molten powder tank containing 70 DEG C of water, then persistently stirring 5min to filling
Divide dissolving, stands 30min, add antierythrite, vitamin, steviol glycoside, mogroside, tealeaves theanine and Sucrose Fatty Acid Ester
Fat acid esters continues to stir 10min；It will continue the mixture after stirring to filter using 100 mesh filters, it is then board-like to be cooled to 20
DEG C hereinafter, obtaining first chamber；Wherein, the addition of lactalbumin is 35% of lactalbumin total amount in raw material components, profit
The addition of voxel is 35% of lactalbumin total amount in raw material components；
S2：Liquid coffee concentrate, sodium tripolyphosphate, potassium carbonate and bicarbonate are added in the auxiliary material tank containing 20 DEG C of water
Sodium persistently stirs 10min, and pH value is made to be adjusted to 6.8；Obtained mixture is used into 40 mesh piping filters and 200 successively
Mesh filter is filtered, and obtains second chamber；
S3：By stabilizer and antierythrite with 1:1 mass ratio is uniformly mixed, by obtained mixture, lactalbumin and
Sharp voxel is added into the milk pot of the water containing 75 DEG C, and then persistently stirring 5min is to abundant dissolving, after standing 30min, rises
Temperature to 65 DEG C or more, add diacetyl tartarate list double glyceride, modified soy bean lipoid, citric acid fatty glyceride, in
Chain triglyceride, anhydrous butter oil and coconut oil continue to stir 5min；It will continue the mixture after stirring and use 100 mesh filters
Filtering, then use one section for 150bar and two section be 50bar homogenizer progress homogenous disperse, then it is board-like be cooled to 40 DEG C with
Under, obtain third composition；Wherein, the ratio of the addition of the water in S1, the water in the water and S3 in S2 is 5:1:5；Stablize
Agent includes single, double fatty acid glyceride, sodium tripolyphosphate, sodium carboxymethylcellulose, sucrose fatty ester, carragheen, crystallite fibre
Tie up element, Arabic gum, pectin, propylene glycol alginate and casein sodium；
S4：In blend tank, first chamber, second chamber and third composition are uniformly mixed, using raw material group
Remaining potassium carbonate and sodium bicarbonate adjust pH value to 7.0 in point, are then filtered using 200 mesh filters, by what is obtained
Mixture use one section for 240bar and two section be 50bar homogenizer carry out homogenous disperse, then sterilized, the temperature of sterilization
It it is 137 ± 2 DEG C, the flow of sterilization is 9600 ± 300L/h, and the time of sterilization is 30s；Mixture after sterilization is used into 40 mesh
Piping filter is filtered, and obtains coffee.
Embodiment three
The present embodiment provides a kind of coffee, the raw material components total amount of coffee based on every 1000L, including：Diacetyl tartarate
Single double glyceride 5.0kg, modified soy bean lipoid 1.0kg, citric acid fatty glyceride 0.5kg, medium chain triglyceride 25.0kg,
Anhydrous butter oil 5.0kg, coconut oil 10.0kg, lactalbumin 10.0kg, sharp voxel 30.0kg, stabilizer 1.0kg, liquid coffee concentrate
30.0kg, antierythrite 10.0kg, steviol glycoside 0.07kg, mogroside 0.01kg, sodium tripolyphosphate 2.5kg, potassium carbonate
0.5kg, sodium bicarbonate 1.5kg, vitamin 0.1kg, tealeaves theanine 1.0kg and sucrose fatty ester 0.1kg, surplus are water.
Coffee is prepared using preparation method provided by the invention by above-mentioned raw material：
S1：Lactalbumin and sharp voxel are added in the molten powder tank containing 80 DEG C of water, then persistently stirring 15min to filling
Divide dissolving, stands 40min, add antierythrite, vitamin, steviol glycoside, mogroside, tealeaves theanine and Sucrose Fatty Acid Ester
Fat acid esters continues to stir 20min；It will continue the mixture after stirring to filter using 100 mesh filters, it is then board-like to be cooled to 20
DEG C hereinafter, obtaining first chamber；Wherein, the addition of lactalbumin is 65% of lactalbumin total amount in raw material components, profit
The addition of voxel is 65% of lactalbumin total amount in raw material components；
S2：Liquid coffee concentrate, sodium tripolyphosphate, potassium carbonate and bicarbonate are added in the auxiliary material tank containing 30 DEG C of water
Sodium persistently stirs 20min, and pH value is made to be adjusted to 7.2；Obtained mixture is used into 40 mesh piping filters and 200 successively
Mesh filter is filtered, and obtains second chamber；
S3：By stabilizer and antierythrite with 1:3 mass ratio is uniformly mixed, by obtained mixture, lactalbumin and
Sharp voxel is added into the milk pot of the water containing 85 DEG C, and then persistently stirring 15min is to abundant dissolving, after standing 40min, rises
Temperature to 65 DEG C or more, add diacetyl tartarate list double glyceride, modified soy bean lipoid, citric acid fatty glyceride, in
Chain triglyceride, anhydrous butter oil and coconut oil continue to stir 15min；It will continue the mixture after stirring and use 100 mesh filters
Filtering, then use one section for 150bar and two section be 50bar homogenizer progress homogenous disperse, then it is board-like be cooled to 40 DEG C with
Under, obtain third composition；Wherein, the ratio of the addition of the water in S1, the water in the water and S3 in S2 is 10:1:6；Stablize
Agent includes single, double fatty acid glyceride, sodium tripolyphosphate, sodium carboxymethylcellulose, sucrose fatty ester, carragheen, crystallite fibre
Tie up element, Arabic gum, pectin, propylene glycol alginate and casein sodium；
S4：In blend tank, first chamber, second chamber and third composition are uniformly mixed, using raw material group
Remaining potassium carbonate and sodium bicarbonate adjust pH value to 7.2 in point, are then filtered using 200 mesh filters, by what is obtained
Mixture use one section for 240bar and two section be 50bar homogenizer carry out homogenous disperse, then sterilized, the temperature of sterilization
It it is 137 ± 2 DEG C, the flow of sterilization is 9600 ± 300L/h, and the time of sterilization is 43s；Mixture after sterilization is used into 40 mesh
Piping filter is filtered, and obtains coffee.
It should be appreciated that the technical concepts and features of above-described embodiment only to illustrate the invention, its object is to allow be familiar with this
The personage of item technology cans understand the content of the present invention and implement it accordingly, and it is not intended to limit the scope of the present invention.It is all
According to equivalent change or modification made by spirit of the invention, should be covered by the protection scope of the present invention.
The coffee of one to three gained of the embodiment of the present invention is evaluated and tested.After the storage 30 days of 4 DEG C of coffee, use is blank
The mode of marking invites 10 to judge the expert of experience by dairy products and 20 ordinary consumers forms criticism group, to product
6 indexs such as flavour and smell, appearance tissue, mouthfeel, color and luster, product novelty degree and product customer satisfaction carry out evaluation score, adopt
With hundred-mark system point system, score is higher, indicates the best features more close to product.
Wherein, the particular content of 6 evaluation indexes is as shown in table 1 below.
1 evaluation index of table
| Project | Best features |
| Flavour and smell | With the distinctive flavor of dense coffee, no bad smell |
| Appearance tissue | Fine and smooth uniform, bubble-free, no whey is precipitated |
| Mouthfeel | Entrance is clearly pleasant, and silk is slided, mellow full |
| Color and luster | In shallow sepia, color uniformity is glossy |
| Product novelty degree | Meet consumer psychology demand, increases desire to purchase |
| Product customer satisfaction | Meet nutrition, health care, instant, popular consumption concept |
The result for evaluating and testing the coffee that different embodiments are prepared is as shown in table 2 below.
2 evaluation result of table
It should be noted that in the present invention, the sucrose fatty ester in the raw material components of coffee is P-1570 sucrose esters,
Effect is antibacterial；The effect of sucrose fatty ester in stabilizer is stable emulsifying.It should be noted that unless otherwise indicated,
Technical term or scientific terminology used in this application should be the ordinary meaning that those skilled in the art of the invention are understood.
Unless specifically stated otherwise, opposite step, the numerical expression sum number of the component and step that otherwise illustrate in these embodiments
Value is not limit the scope of the invention.In all examples being illustrated and described herein, unless otherwise prescribed, any occurrence is answered
It is construed as merely illustrative, not as limitation, therefore, other examples of exemplary embodiment there can be difference
Value.
In the description of the present invention, it is to be understood that, term " first ", " second " are used for description purposes only, and cannot
It is interpreted as indicating or implies relative importance or implicitly indicate the quantity of indicated technical characteristic.Define as a result, " the
One ", the feature of " second " can explicitly or implicitly include one or more this feature.In the description of the present invention,
The meaning of " plurality " is two or more, unless otherwise specifically defined.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, it will be understood by those of ordinary skill in the art that：Its according to
So can with technical scheme described in the above embodiments is modified, either to which part or all technical features into
Row equivalent replacement；And these modifications or replacements, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme should all cover in protection scope of the present invention.
Claims (10)
1. a kind of coffee, which is characterized in that the raw material components total amount of the coffee based on every 1000L, including：
1.0~5.0kg of diacetyl tartarate list double glyceride, 1.0~5.0kg of modified soy bean lipoid, citric acid fatty acid glycerine
0.5~2.0kg of ester, 5.0~25.0kg of medium chain triglyceride, 5.0~20.0kg of anhydrous butter oil, 1.0~10.0kg of coconut oil, breast
10.0~60.0kg of albumin, 5.0~30.0kg of sharp voxel, 1.0~4.0kg of stabilizer, 15.0~30.0kg of coffee liquid, sweet taste
10.07~100.12kg of agent, 0.5~2.5kg of sodium tripolyphosphate, 0.5~2.5kg of potassium carbonate, 0.5~1.5kg of sodium bicarbonate, dimension
Raw element 0.1~1.0kg of 0.1~1.5kg, 0.1~1.0kg of tealeaves theanine and sucrose fatty ester, surplus is water；Preferably,
The sweetener includes：10.0~100.0kg of antierythrite, 0.06~0.07kg of steviol glycoside and mogroside 0.01~
0.05kg。
2. coffee according to claim 1, which is characterized in that the raw material components total amount of the coffee is based on every 1000L, packet
It includes：
Diacetyl tartarate list double glyceride 4.013kg, modified soy bean lipoid 1.05kg, citric acid fatty glyceride
0.80kg, medium chain triglyceride 14.331kg, anhydrous butter oil 17.197kg, coconut oil 8.598kg, lactalbumin 53.740kg,
Sharp voxel 25.795kg, stabilizer 3.210kg, coffee liquid 24.076kg, antierythrite 30.897kg, steviol glycoside 0.067kg,
Mogroside 0.02kg, sodium tripolyphosphate 1.433kg, potassium carbonate 1.290kg, sodium bicarbonate 0.72kg, vitamin
0.752kg, tealeaves theanine 0.502kg and sucrose fatty ester 0.502kg, surplus are water.
3. coffee according to claim 1 or 2, it is characterised in that：
The stabilizer is selected from single, double fatty acid glyceride, sodium tripolyphosphate, sodium carboxymethylcellulose, sucrose fatty ester, card
It draws one or more in glue, microcrystalline cellulose, Arabic gum, pectin, propylene glycol alginate and casein sodium；The coffee
Coffee liquid is liquid coffee concentrate.
4. the preparation method of claim 1-3 any one of them coffees, which is characterized in that including step：
S1：Lactalbumin and sharp voxel are added in water, then stirs to abundant dissolving and is added red after standing preset time
Moss sugar alcohol, vitamin, steviol glycoside, mogroside, tealeaves theanine and sucrose fatty ester, continue to stir, obtain first
Composition；
S2：Liquid coffee concentrate, sodium tripolyphosphate, potassium carbonate and sodium bicarbonate are added in water, it is lasting to stir, and pH value is made to adjust
To 6.8~7.2, second chamber is obtained；
S3：Stabilizer and antierythrite are uniformly mixed, obtained mixture, lactalbumin and sharp voxel are added into water,
Then stir to abundant dissolving, after standing preset time, add diacetyl tartarate list double glyceride, modified soy bean lipoid,
Citric acid fatty glyceride, medium chain triglyceride, anhydrous butter oil and coconut oil continue to stir, and obtain third composition；
S4：The first chamber, second chamber and third composition are uniformly mixed, using potassium carbonate and sodium bicarbonate tune
PH value is saved to 7.0~7.2, is then filtered for the first time, obtained mixture is carried out to homogenous disperse, sterilization and mistake again successively
Filter, obtains the coffee.
5. the preparation method of coffee according to claim 4, it is characterised in that：
In S1, the addition of the lactalbumin is 35%~65% of lactalbumin total amount in raw material components, the profit voxel
Addition be raw material components in lactalbumin total amount 35%~65%；
In S3, the mass ratio of the stabilizer and the antierythrite is 1:(1~3).
6. the preparation method of coffee according to claim 4, it is characterised in that：
The ratio of the addition of the water in the water and S3 in water, S2 in S1 is (5~10):1:(5~6).
7. the preparation method of coffee according to claim 4, it is characterised in that：
In S1, the temperature of the water is 70~80 DEG C, and the time of the standing is 30~40min, the time for continuing stirring
For 10~20min；
It further includes before step to obtain the first chamber：It will continue the mixture after stirring to filter using 100 mesh filters,
Then cooling is preferably board-like is cooled to 20 DEG C or less.
8. the preparation method of coffee according to claim 4, it is characterised in that：
In S2, the temperature of the water is 20~30 DEG C, and the time persistently stirred is 10~20min；
It further includes before step to obtain the second chamber：The mixture that pH value is 6.8~7.2 is used into 40 mesh pipelines successively
Filter and 200 mesh filters are filtered.
9. the preparation method of coffee according to claim 4, it is characterised in that：
In S3, the temperature of the water is 75~85 DEG C, and the time of the standing is 30~40min, the time for continuing stirring
For 5~15min；
It further includes before step to obtain the third composition：It will continue the mixture after stirring to filter using 100 mesh filters,
Then use one section for 150bar and two section be 50bar homogenizer carry out homogenous disperse, then cooling preferably board-like be cooled to 40
DEG C or less.
10. the preparation method of coffee according to claim 4, it is characterised in that：
In S4, the first filtering is filtered using 200 mesh filters；The homogenous disperse be use one section for 240bar
And two sections of homogenizers for 50bar carry out homogenous disperse；The temperature of the sterilization is 137 ± 2 DEG C, and the flow of the sterilization is
The time of 9600 ± 300L/h, the sterilization are 30~43s；The filtering again was carried out using 40 mesh piping filters
Filter.
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| CN109198641A (en) * | 2018-08-14 | 2019-01-15 | 北京万莱康营养与健康食品科学技术研究院有限公司 | A kind of food formula and shellproof coffee prepared therefrom of low carbohydrate content |
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| CN110692788A (en) * | 2019-11-04 | 2020-01-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Paper-packaged liquid coffee beverage and preparation method thereof |
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| CN110692788B (en) * | 2019-11-04 | 2023-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Paper-packaged liquid coffee beverage and preparation method thereof |
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| CN113841767A (en) * | 2021-09-02 | 2021-12-28 | 祖名豆制品股份有限公司 | Bullet-proof coffee containing defatted whole soybean milk and preparation method and device thereof |
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