阅读说明：本技术 一种坚果型口嚼咖啡片及其制备方法 (Nut type chewable coffee tablet and preparation method thereof ) 是由 许雅茹 刘晓可 陈莎男 顾诗敏 姜梅 于 2020-05-09 设计创作，主要内容包括：本发明涉及一种坚果型口嚼咖啡片及其制备方法,其原料按重量份包括：咖啡粉100-120(粒径小于50微米)份,坚果粉30--50份,脱脂乳粉15-30份,赤藓糖醇15份,白砂糖10-15份,菊粉3-5份,硬脂酸镁或微晶纤维素1-2份；其制备方法包括以下步骤：(1)验收,(2)粉碎,(3)过筛,(4)搅拌,(5)压片,(6)烘烤,(7)冷却,(8)喷膜,(9)干燥,(10)冷却,(11)包装。本发明采用了优质咖啡粉,多种坚果碎,菊粉,赤藓糖醇,水溶性壳聚等原材料,既保证了产品的营养性,又丰富了其口味；加入菊粉,进行功能性调配,更加健康、营养。咖啡片是可直接食用的口嚼片,保留了咖啡和坚果的口味,却能更便捷和方便的食用,既保留传统又进行创新。(The invention relates to a nut type chewing coffee tablet and a preparation method thereof, wherein the nut type chewing coffee tablet comprises the following raw materials in parts by weight: 100-120 parts of coffee powder (the particle size is less than 50 microns), 30-50 parts of nut powder, 15-30 parts of skim milk powder, 15 parts of erythritol, 10-15 parts of white granulated sugar, 3-5 parts of inulin and 1-2 parts of magnesium stearate or microcrystalline cellulose; the preparation method comprises the following steps: (1) checking and accepting, (2) crushing, (3) sieving, (4) stirring, (5) tabletting, (6) baking, (7) cooling, (8) spraying a film, (9) drying, (10) cooling and (11) packaging. The invention adopts the raw materials of high-quality coffee powder, a plurality of nut fragments, inulin, erythritol, water-soluble chitosan and the like, thereby not only ensuring the nutrition of the product, but also enriching the taste of the product; inulin is added for functional blending, so that the health food is healthier and more nutritious. The coffee tablet is a chewable tablet which can be directly eaten, retains the taste of coffee and nuts, can be eaten more conveniently and conveniently, and retains the tradition and innovation.)

1. A nut type chewable coffee tablet is characterized by comprising the following raw materials in parts by weight: 100-120 parts of coffee powder (with the particle size of less than 50 microns), 30-50 parts of nut powder, 15-30 parts of skim milk powder, 15 parts of erythritol, 10-15 parts of white granulated sugar, 3-5 parts of inulin and 1-2 parts of magnesium stearate.

2. The method of claim 1, comprising the steps of:

(1) and (4) acceptance: selecting nut kernels, coffee powder, skim milk powder, white granulated sugar, inulin, magnesium stearate and erythritol, wherein the taste and the smell of the nut kernels meet edible standards, and weighing the raw materials according to the weight proportion for later use;

(2) crushing: adding the raw materials weighed in the step (1) into a pulverizer and uniformly pulverizing into powder;

(3) sieving: sieving the powder crushed in the step (2) through a 1000-mesh sieve powder machine for later use, and ensuring that the particle size of the powder is less than 1.3 microns;

(4) stirring: adding the powder sieved in the step (3) into a reaction kettle of a stirrer, and stirring for 15-20min at a rotation speed of 15-50r/min to obtain a mixture;

(5) tabletting: adding the mixture obtained in the step (4) into a tablet press, and performing compression molding;

(6) baking: placing the pressed coffee tablets in the step (5) in an oven, and baking for 2min and 30s at the temperature of 105 ℃;

(7) and (3) cooling: cooling the coffee tablets of step (6) to 24 ℃;

(8) film spraying: dissolving water-soluble chitosan at normal temperature of 25 ℃ to make the concentration of the solution reach 0.25% (w/v) for later use. Uniformly spraying the water-soluble chitosan solution on the surface of the coffee tablet cooled in the step (7) by using a film spraying machine;

(9) and (3) drying: placing the coffee tablets sprayed with the film in the step (8) in an oven, and drying at 100 ℃ for 10min until the surface of the coffee tablets is formed into a film;

(10) and (3) cooling: cooling the coffee tablets dried in the step (9) to 15 ℃;

(11) packaging: and packaging the coffee tablets by using an automatic packaging machine under an aseptic condition to obtain a finished product.

3. The method for preparing a nut-type chewable coffee tablet according to claim 1 and claim 2, wherein 1-2 parts of magnesium stearate in a raw material of the nut-type chewable coffee tablet can be replaced by 1-2 parts of microcrystalline cellulose.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a nut-type chewable coffee tablet and a preparation method thereof.

Background

The social rhythm is gradually increased, coffee is popular with more and more people, the excitability of people can be improved, but the coffee is bitter in taste, time is wasted in brewing, and alkaloids in the coffee are easy to damage bodies if the coffee is drunk for a long time. Therefore, in order to solve the problems, the invention changes the traditional mode that the coffee can be drunk only by brewing, and the coffee is made into a chewable tablet which can be directly eaten, thereby improving the convenience; on the basis, by adding the nuts, the inulin and the erythritol, the nutrition, the flavor and the mouthfeel are added. The nuts are rich in nutrition, contain high protein, grease, mineral substances and vitamins, and have the effects of reducing blood sugar value, promoting digestion, improving defecation function, improving metabolism, beautifying skin, improving blood vessel disorder, protecting liver function and the like; inulin is added to improve the functionality of the invention, and the inulin has the effects of reducing blood sugar value, promoting digestion, improving defecation function, improving metabolism, beautifying skin, improving vascular disorder, protecting liver function and the like; erythritol-ensures mouthfeel while reducing calories. In summary, the present invention aims to produce a nut-type chewable coffee tablet and a preparation process thereof, which not only remain the tradition but also are innovated.

Disclosure of Invention

The invention aims to provide a nut-type chewing coffee tablet which is convenient to eat and carry and a preparation method thereof.

The technical scheme of the invention is as follows:

the formula of the nut type chewable coffee tablet comprises the following raw materials in parts by weight: 100-120 parts of coffee powder (with the particle size of less than 50 microns), 30-50 parts of nut powder, 15-30 parts of skim milk powder, 15 parts of erythritol, 10-15 parts of white granulated sugar, 3-5 parts of inulin and 1-2 parts of magnesium stearate.

The invention also provides a preparation method of the nut-type chewable coffee tablet, which comprises the following steps:

(1) and (4) acceptance: selecting nut kernels, coffee powder, skim milk powder, white granulated sugar, inulin, magnesium stearate and erythritol, wherein the taste and the smell of the nut kernels meet edible standards, and weighing the raw materials according to the weight proportion for later use;

(2) crushing: adding the raw materials weighed in the step (1) into a pulverizer and uniformly pulverizing into powder;

(3) sieving: sieving the powder crushed in the step (2) through a 1000-mesh sieve powder machine for later use, and ensuring that the particle size of the powder is less than 1.3 microns;

(4) stirring: adding the powder sieved in the step (3) into a reaction kettle of a stirrer, and stirring for 15-20min at a rotation speed of 15-50r/min to obtain a mixture;

(5) tabletting: adding the mixture obtained in the step (4) into a tablet press, and performing compression molding;

(6) baking: placing the pressed coffee tablets in the step (5) in an oven, and baking for 2min and 30s at the temperature of 105 ℃;

(7) and (3) cooling: cooling the coffee tablets of step (6) to 24 ℃;

(8) film spraying: dissolving water-soluble chitosan at normal temperature of 25 ℃ to make the concentration of the solution reach 0.25% (w/v) for later use. Uniformly spraying the water-soluble chitosan solution on the surface of the coffee tablet cooled in the step (7) by using a film spraying machine;

(9) and (3) drying: placing the coffee tablets sprayed with the film in the step (8) in an oven, and drying at 100 ℃ for 10min until the surface of the coffee tablets is formed into a film;

(10) and (3) cooling: cooling the coffee tablets dried in the step (9) to 15 ℃;

(11) packaging: and packaging the coffee tablets by using an automatic packaging machine under an aseptic condition to obtain a finished product.

Preferably, 1-2 parts of magnesium stearate in a nut-type chewable coffee tablet raw material can also be replaced by 1-2 parts of microcrystalline cellulose.

As a nut-type chewable coffee tablet and a preparation method thereof according to the present invention,

compared with the prior art, the invention has the following beneficial technical effects:

the invention selects the raw materials of coffee powder, various nut pieces (almonds, hazelnut kernels, walnut kernels, pistachio nuts, cashew nuts, macadamia nuts, inulin, erythritol, water-soluble chitosan and the like), enriches the nutrition of the product, endows the product with functionality, reduces the heat and increases the processing performance of the invention while ensuring the basic flavor and taste of the coffee. In addition, the shelf life is also prolonged.

Firstly, the invention has the convenience of eating and carrying. The coffee is made into the tablet shape and can be directly chewed for eating, so that the time and steps for drinking the coffee are greatly reduced, the taste of the coffee and the nuts is kept, and the coffee is convenient to carry and eat;

secondly, the invention is nutritional and functional. The nuts are rich in nutrition, rich in protein and vitamins, capable of enhancing physique and crispy in taste; inulin, which is a probiotic factor, has the effects of reducing blood sugar value, promoting digestion, improving defecation function, improving metabolism, beautifying skin, improving vascular disorder, protecting liver function and the like; the combination of the two can improve the functionality and nutrition of the invention to the maximum extent so as to enhance the harm to human body.

Finally, the invention has processing adaptability, and the edible water-soluble chitosan is selected as the envelope to be wrapped on the surface of the chewing coffee tablet, thereby not only playing a role of moisture protection and prolonging the quality guarantee period of the product, but also leading the surface of the product to be smooth and flat.

Wherein, the erythritol is used as a sweetener and has the following characteristics and processing characteristics:

(ii) has extremely low hygroscopicity. Compared with other sugar alcohols, the erythritol does not absorb moisture under the condition of 95% relative humidity, has incomparable advantages of other sugar alcohols, and is favorable for prolonging the shelf life of products.

② good fluidity. Is suitable for processing the tabletted coffee.

High heat of solution. Erythritol has a heat of dissolution of-43 cal/g, is refreshing in the mouth, and has a sweet taste close to that of sucrose. The sand feeling of partial auxiliary materials can be better weakened in the tabletting process of the product.

High tolerance. Erythritol is a product with the highest human tolerance in the existing sugar alcohol products, the maximum human tolerance of the erythritol is 1.5g/kg, and the erythritol has higher safety.

The coffee tablet changes the traditional coffee only brewing way, and the coffee is made into a directly edible chewing tablet, so that the taste of coffee and nuts is kept, and the coffee tablet can be more conveniently and conveniently eaten; the combination of coffee and nuts not only ensures the nutrition of the product, but also enriches the taste of the product; the invention not only balances the nutrition of the leisure food, but also adds the inulin with health care function in the preparation process for functional blending, so that the product is healthier and more nutritious, and the tradition is maintained and innovation is carried out.

The specific implementation mode is as follows:

the invention aims to provide a nut type chewable coffee tablet and a preparation method thereof, which have the characteristics of unique flavor, nutrition and the like. The present invention is further described in detail below with reference to specific examples, which are intended to be illustrative, but not limiting, of the invention.

Example 1

A savory and mellow original taste nut type chewable coffee tablet comprises the following raw materials in parts by weight:

120 parts of coffee powder (the particle size is less than 50 microns), 35 parts of nut powder, 15 parts of skim milk powder, 15 parts of erythritol, 10 parts of white granulated sugar, 3 parts of inulin and 1 part of magnesium stearate.

The invention also provides a preparation method of the nut-type chewable coffee tablet, which comprises the following steps:

(1) and (4) acceptance: selecting nut kernels, coffee powder, skim milk powder, white granulated sugar, inulin, magnesium stearate and erythritol, wherein the taste and the smell of the nut kernels meet edible standards, and weighing the raw materials according to the weight proportion for later use;

(2) crushing: adding the raw materials weighed in the step (1) into a pulverizer and uniformly pulverizing into powder;

(3) sieving: sieving the powder crushed in the step (2) through a 1000-mesh sieve powder machine for later use, and ensuring that the particle size of the powder is less than 1.3 microns;

(4) stirring: adding the powder sieved in the step (3) into a reaction kettle of a stirrer, and stirring for 15-20min at a rotation speed of 15-50r/min to obtain a mixture;

(5) tabletting: adding the mixture obtained in the step (4) into a tablet press, and performing compression molding;

(6) baking: placing the pressed coffee tablets in the step (5) in an oven, and baking for 2min and 30s at the temperature of 105 ℃;

(7) and (3) cooling: cooling the coffee tablets of step (6) to 24 ℃;

(8) film spraying: dissolving water-soluble chitosan at normal temperature of 25 ℃ to make the concentration of the solution reach 0.25% (w/v) for later use. Uniformly spraying the water-soluble chitosan solution on the surface of the coffee tablet cooled in the step (7) by using a film spraying machine;

(9) and (3) drying: placing the coffee tablets sprayed with the film in the step (8) in an oven, and drying at 100 ℃ for 10min until the surface of the coffee tablets is formed into a film;

(10) and (3) cooling: cooling the coffee tablets dried in the step (9) to 15 ℃;

(11) packaging: and packaging the coffee tablets by using an automatic packaging machine under an aseptic condition to obtain a finished product.

Preferably, 1-2 parts of magnesium stearate in a raw material of the savory and original nut-type chewable coffee tablet can be replaced by 1-2 parts of microcrystalline cellulose.

Example 2

A milk-flavored sugar-nut type chewable coffee tablet comprises the following raw materials in parts by weight:

100 parts of coffee powder (the particle size is less than 50 microns), 35 parts of nut powder, 15 parts of skim milk powder, 15 parts of erythritol, 10 parts of white granulated sugar, 3 parts of inulin and 1 part of magnesium stearate.

(1) And (4) acceptance: selecting nut kernels, coffee powder, skim milk powder, white granulated sugar, inulin, magnesium stearate and erythritol, wherein the taste and the smell of the nut kernels meet edible standards, and weighing the raw materials according to the weight proportion for later use;

(2) crushing: adding the raw materials weighed in the step (1) into a pulverizer and uniformly pulverizing into powder;

(3) sieving: sieving the powder crushed in the step (2) through a 1000-mesh sieve powder machine for later use, and ensuring that the particle size of the powder is less than 1.3 microns;

(4) stirring: adding the powder sieved in the step (3) into a reaction kettle of a stirrer, and stirring for 15-20min at a rotation speed of 15-50r/min to obtain a mixture;

(5) tabletting: adding the mixture obtained in the step (4) into a tablet press, and performing compression molding;

(6) baking: placing the pressed coffee tablets in the step (5) in an oven, and baking for 2min and 30s at the temperature of 105 ℃;

(7) and (3) cooling: cooling the coffee tablets of step (6) to 24 ℃;

(8) film spraying: dissolving water-soluble chitosan at normal temperature of 25 ℃ to make the concentration of the solution reach 0.25% (w/v) for later use. Uniformly spraying the water-soluble chitosan solution on the surface of the coffee tablet cooled in the step (7) by using a film spraying machine;

(9) and (3) drying: placing the coffee tablets sprayed with the film in the step (8) in an oven, and drying at 100 ℃ for 10min until the surface of the coffee tablets is formed into a film;

(10) and (3) cooling: cooling the coffee tablets dried in the step (9) to 15 ℃;

(11) packaging: and packaging the coffee tablets by using an automatic packaging machine under an aseptic condition to obtain a finished product.

Preferably, 1-2 parts of magnesium stearate in a milk-flavored sugar nut type chewable coffee tablet raw material can also be replaced by 1-2 parts of microcrystalline cellulose.

Example 3

A super-concentrated mellow bitter nut type chewable coffee tablet comprises the following raw materials in parts by weight:

120 parts of coffee powder (the particle size is less than 50 microns), 35 parts of nut powder, 15 parts of skim milk powder, 15 parts of erythritol, 15 parts of white granulated sugar, 3 parts of inulin and 1 part of magnesium stearate.

(1) And (4) acceptance: selecting nut kernels, coffee powder, skim milk powder, white granulated sugar, inulin, magnesium stearate and erythritol, wherein the taste and the smell of the nut kernels meet edible standards, and weighing the raw materials according to the weight proportion for later use;

(2) crushing: adding the raw materials weighed in the step (1) into a pulverizer and uniformly pulverizing into powder;

(3) sieving: sieving the powder crushed in the step (2) through a 1000-mesh sieve powder machine for later use, and ensuring that the particle size of the powder is less than 1.3 microns;

(4) stirring: adding the powder sieved in the step (3) into a reaction kettle of a stirrer, and stirring for 15-20min at a rotation speed of 15-50r/min to obtain a mixture;

(5) tabletting: adding the mixture obtained in the step (4) into a tablet press, and performing compression molding;

(6) baking: placing the pressed coffee tablets in the step (5) in an oven, and baking for 2min and 30s at the temperature of 105 ℃;

(7) and (3) cooling: cooling the coffee tablets of step (6) to 24 ℃;

(8) film spraying: dissolving water-soluble chitosan at normal temperature of 25 ℃ to make the concentration of the solution reach 0.25% (w/v) for later use. Uniformly spraying the water-soluble chitosan solution on the surface of the coffee tablet cooled in the step (7) by using a film spraying machine;

(9) and (3) drying: placing the coffee tablets sprayed with the film in the step (8) in an oven, and drying at 100 ℃ for 10min until the surface of the coffee tablets is formed into a film;

(10) and (3) cooling: cooling the coffee tablets dried in the step (9) to 15 ℃;

(11) packaging: and packaging the coffee tablets by using an automatic packaging machine under an aseptic condition to obtain a finished product.

Preferably, 1-2 parts of magnesium stearate in a raw material of the extra-strong bitter nut type chewable coffee tablet can also be replaced by 1-2 parts of microcrystalline cellulose.

The embodiments of the present invention have been described in detail above, but this is only an example for easy understanding and should not be construed as limiting the scope of the present invention. Also, various equivalent changes or substitutions are possible for those skilled in the art according to the technical solution of the present invention and the description of the preferred embodiment thereof, but all such changes or substitutions shall fall within the protection scope of the claims of the present invention.