Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Coffee cream and preparation method thereof

A technology of cream and coffee, applied in the direction of edible oil/fat composition, production/processing of edible oil/fat, etc.

Inactive Publication Date: 2013-10-23
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the water-oil emulsification system of cream can only be adjusted to a suitable degree of stability

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0005] Take 240 grams of palm kernel oil, 3.5 grams of sorbitan monostearate, 2.0 grams of lecithin, 1.2 grams of lactic acid monoolein, 2.5 grams of sodium stearoyl lactylate, 1.2 grams of polyglycerol ester, microcrystalline cellulose 3.0 grams, 2.3 grams of denatured cellulose, 6.8 grams of sodium caseinate, 1.5 grams of potassium dihydrogen phosphate, 133 grams of sugar, 79 grams of glucose syrup, 17 grams of coffee extract and 507 grams of water.

[0006] Preparation Process:

[0007] Melt palm kernel oil and heat up to 60--65°C, add sorbitan monostearate, lecithin, lactic acid monoolein, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, denatured cellulose And sodium caseinate, potassium dihydrogen phosphate. And stir to disperse evenly. An oily mixture is obtained. In addition, sugar, glucose syrup and coffee extract are dissolved in water at 60--70°C to obtain a water phase. Put the water phase into the oil phase, stir evenly at 60rpm and h...

example 2

[0010] The formula of coffee whipped cream is composed of: 226 grams of palm kernel oil, 4.0 grams of sorbitan monostearate, 1.0 grams of lecithin, 1.7 grams of lactic acid monoglyceride, 2.7 grams of sodium stearoyl lactylate, polyglycerol ester 1.0g, microcrystalline cellulose 3.2g, denatured cellulose 2.1g, sodium caseinate 6.8g, potassium dihydrogen phosphate 1.3g, carrageenan 0.2g, sugar 116g, glucose syrup 65g, coffee extract 15g and 554 grams of water.

[0011] Preparation Process:

[0012] Melt the palm kernel oil and raise the temperature to 60--65°C, add sorbitan monostearate, lecithin, lactic acid monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, denatured cellulose And sodium caseinate, potassium dihydrogen phosphate, carrageenan. And stir to disperse evenly. An oily mixture is obtained. In addition, sugar, glucose syrup and coffee extract are dissolved in water at 60--70°C to obtain a water phase. Put the water phase in...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention designs a coffee cream. The coffee cream is characterized by comprising the following components in percentage by weight: 16-30% of vegetable fat, 0.02-0.5% of sorbitan monostearate, 0.02-0.1% of lecithin, 0.02-0.5% of mono-glycerate lactate, 0.02-0.5% of sodium stearyl lactate, 0.02-0.6% of polyglycerol ester, 0.1-1.0% of microcrystalline cellulose, 0.02-1.0% of modified cellulose, 0.3-2.0% of sodium caseinate, 0.02-0.2% of monopotassium phosphate, 3-16% of sugar, 3-12% of glucose syrup, 1.0-10.0% of coffee extract and 38-60% of water. Compared with existing like products, the coffee cream disclosed by the invention has the following advantages that the coffee extract is directly added in the ingredients and the problems of the stability of a cream emulsifying system and the freeze-thaw stability in the storage after the coffee extract is added are solved through a special emulsification stabilizing system and process conditions.

Description

technical field [0001] The invention belongs to the technical field of cream products, and in particular relates to a coffee cream and a preparation method thereof. Background technique [0002] In the non-dairy cream system, the more stable the water-oil emulsification system is, the more difficult it is for fat to accumulate and form a stable foam structure during whipping. When the water-oil emulsion system is unstable, it produces obvious oil-water separation during preparation and storage. It also fails to form a stable foam structure when whipped. Therefore, the water-oil emulsification system of cream can only be adjusted to a suitable degree of stability. The stability of the system is affected by many raw materials, such as cocoa powder, coffee powder, fruit powder, coconut powder, etc., which have a considerable impact on the stability of the cream system. It is necessary to properly adjust the emulsification stability system to produce qualified products. The n...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23D7/02
Inventor 黄海湖
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com