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Mango coffee mate and preparation method thereof

A technology of coffee companion and production method, which is applied in coffee extraction, microsphere preparation, microcapsule preparation, etc., can solve the problems of raising cholesterol, increasing blood viscosity, promoting thrombus, etc., achieving fresh and natural taste, reducing graininess, tangy effect

Pending Publication Date: 2021-04-06
普洱金树咖啡产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Coffee mate is a portable coffee additive product that people like very much. The main ingredient of the common coffee mate on the market is "plant powder". After adding it, it can make the coffee product more "milky" and increase the sweetness. "Plant powder" contains more trans fatty acids. Research in the field of nutrition has found that trans fatty acids can increase blood viscosity, promote the formation of thrombus, increase cholesterol, promote arteriosclerosis, and increase the incidence of diabetes and breast cancer. , affect the normal growth and development of infants and adolescents, and have adverse effects on the development of the central nervous system

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A mango coffee mate consisting of a solid component and a liquid component;

[0051] The solid component is composed of microcapsule wall material and microcapsule core material;

[0052] Liquid components include milk, mango pulp, hydrogenated coconut oil, lecithin, starch syrup, brown sugar, honey, combination additives;

[0053] The microcapsule wall material composition is composed of maltodextrin, gum arabic, and water;

[0054] The microcapsule core material components include: one or more of milk, mango pulp, coconut pulp, papaya pulp, rock sugar powder, wolfberry powder, pumpkin flower powder, edible rose petal powder, and edible chitosan.

Embodiment 2

[0056]On the basis of Example 1, the mass ratio of the microcapsule wall material and the microcapsule core material is 1:1;

[0057] The components of the microcapsule core material are: 20-30 parts of milk, 20-30 parts of mango pulp, 5-10 parts of coconut pulp, 5-10 parts of papaya pulp, 1-5 parts of rock sugar powder, 0-1 part of wolfberry powder , 0-1 part of pumpkin flower powder, 0-1 part of edible rose petal powder; 0-0.03 part of edible chitosan;

[0058] The liquid components are 20-30 parts by mass ratio of milk, 20-30 parts of mango syrup, 5-10 parts of hydrogenated coconut oil, 0.5-2 parts of lecithin, 0.5-2 parts of starch syrup, 0.5-2 parts of brown sugar, 0.5-2 parts of honey, 0.5-2 parts of combined additives.

Embodiment 3

[0060] On the basis of Example 1-2, the components of the microcapsule core material by mass ratio are: 30 parts of milk, 30 parts of mango slurry, 6 parts of coconut slurry, 5 parts of papaya slurry, 1 part of rock sugar powder, 0.2 part of wolfberry powder, pumpkin 0 part of flower powder, 0 part of edible rose petal powder, 0.01 part of edible chitosan.

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PUM

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Abstract

The invention discloses a mango coffee mate. The mango coffee mate consists of a solid component and a liquid component; the solid component consists of a microcapsule wall material and a microcapsule core material; the liquid component comprises milk, mango pulp, hydrogenated coconut oil, lecithin, starch syrup, brown sugar, honey and a combined additive; the microcapsule wall material is prepared from maltodextrin, Arabic gum and water; and the microcapsule core material comprises the following components: milk, mango pulp, coconut pulp, papaya pulp, rock candy powder and one or more of Chinese wolfberry powder, pumpkin flower powder, edible rose petal powder and edible chitosan. The mango coffee mate of the invention comprises the solid component and the liquid component, the solid component is high in nutritional value and fresh and natural in taste; the flavoring agents of the liquid component are rich in taste; the solid component and the liquid component are separately packaged in an isolated mode and can be added proportionally according to personal tastes; rich taste can be obtained through matching the solid component and the liquid component; the solid component and the liquid component both contain mango components, and blended coffee mango is rich in taste.

Description

technical field [0001] The invention relates to the technical field of agricultural product food processing, in particular to a mango coffee mate and a preparation method thereof. Background technique [0002] Coffee mate is a portable coffee additive product that people like very much. The main ingredient of the common coffee mate on the market is "plant powder". After adding it, it can make the coffee product more "milky" and increase the sweetness. "Plant powder" contains more trans fatty acids. Research in the field of nutrition has found that trans fatty acids can increase blood viscosity, promote the formation of thrombus, increase cholesterol, promote arteriosclerosis, and increase the incidence of diabetes and breast cancer. , affect the normal growth and development of infants and adolescents, and have adverse effects on the development of the central nervous system. [0003] In addition, with the pursuit of the taste of beverages, people are no longer satisfied wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40B01J13/02
CPCA23F5/40B01J13/02
Inventor 李春红
Owner 普洱金树咖啡产业有限公司
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