阅读说明：本技术 一种桂花酒酿拿铁咖啡的配方及其制备方法 (Formula and preparation method of sweet osmanthus fermented glutinous rice coffee with defervesce ) 是由 覃文盛 梁雄 黄校芳 于 2021-08-13 设计创作，主要内容包括：本发明公开了一种桂花酒酿拿铁咖啡,包括如下质量份数的原料：植脂末55-62份、MS11咖啡粉2-8份、MS05咖啡粉3-10份、干桂花1-8份、炼奶香精0.1-5份、盐0.1-1份、酒酿20-40份。本发明选用了反式脂肪酸含量低于0.3g/100g的植脂末和保留对人体有益的各种天然营养成分和微量元素的酒酿拿铁咖啡,充分满足消费者对营养、健康食品的市场需求,从而提供一种轻食健康、营养价值高、美颜养肤的速溶咖啡固体饮料新配方。(The invention discloses sweet osmanthus fermented glutinous rice coffee with defervesce, which comprises the following raw materials in parts by weight: 55-62 parts of non-dairy creamer, 2-8 parts of MS11 coffee powder, 3-10 parts of MS05 coffee powder, 1-8 parts of dry sweet osmanthus, 0.1-5 parts of condensed milk essence, 0.1-1 part of salt and 20-40 parts of fermented glutinous rice. The invention selects the non-dairy creamer with the trans-fatty acid content lower than 0.3g/100g and the fermented glutinous rice Taber coffee which retains various natural nutrient components and trace elements beneficial to human bodies, and fully meets the market demands of consumers on nutrient and healthy foods, thereby providing a new formula of the instant coffee solid beverage which is healthy by light eating, high in nutritional value, and capable of beautifying and nourishing skin.)

1. The sweet osmanthus fermented glutinous rice coffee with the iron oxide is characterized by comprising the following raw materials in parts by mass: 55-62 parts of non-dairy creamer, 2-8 parts of MS11 coffee powder, 3-10 parts of MS05 coffee powder, 1-8 parts of dry sweet osmanthus, 0.1-5 parts of condensed milk essence, 0.1-1 part of salt and 20-40 parts of fermented glutinous rice.

2. The sweet osmanthus fermented glutinous rice coffee with the iron oxide according to claim 1 is characterized by comprising the following raw materials in parts by mass: 58-60 parts of non-dairy creamer, 3-5 parts of MS11 coffee powder, 5-8 parts of MS05 coffee powder, 1-3 parts of dry sweet osmanthus, 0.1-1 part of condensed milk essence, 0.1-0.5 part of salt and 25-30 parts of fermented glutinous rice.

3. The sweet-scented osmanthus fermented glutinous rice coffee with iron and coffee as claimed in claim 2, wherein the non-dairy creamer is KK520 non-dairy creamer.

4. The osmanthus fermented glutinous rice and latte coffee according to claim 2, wherein the osmanthus fermented glutinous rice and latte coffee comprises independently packaged instant coffee, fermented glutinous rice and dry osmanthus, and the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and salt are prepared into the instant coffee.

5. The sweet osmanthus fermented glutinous rice and coffee with iron oxide according to claim 4, wherein the independent packages are separated bagged packages or are separated packages by using the same container.

6. The use method of the sweet osmanthus fermented glutinous rice coffee with the coffee carrying iron as claimed in claims 4 to 5 is characterized in that the fermented glutinous rice is poured into a cup for bottoming, then instant coffee is added, then dry sweet osmanthus is poured, hot water is added for boiling, the mixture is stirred uniformly, and the sweet osmanthus fermented glutinous rice can be eaten after the sweet osmanthus fragrance escapes.

7. The use method of the sweet osmanthus fermented glutinous rice and latte coffee according to claim 6, wherein the temperature of the hot water is 90 ℃, and the adding amount of the hot water is 6 times of the total volume of the fermented glutinous rice, the instant coffee and the dry sweet osmanthus.

8. The preparation method of the sweet osmanthus fermented glutinous rice deferipran according to claims 1 to 5, which is characterized in that the preparation method of the sweet osmanthus fermented glutinous rice deferipran comprises the following steps: pouring the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and the salt into a three-dimensional mixer, mixing for 30-40min to obtain instant coffee, subpackaging the mixed instant coffee into fixed components, and respectively packaging with the fermented glutinous rice and the dried sweet osmanthus independently to form the sweet osmanthus fermented glutinous rice coffee.

Technical Field

The invention relates to the technical field of food processing, and particularly relates to a formula of sweet osmanthus fermented glutinous rice coffee with defervesce and a preparation method thereof.

Background

Coffee is one of three major beverages in the world, and the daily consumption forms mainly comprise instant fresh grinding of coffee beans, instant coffee of liquid beverage, instant coffee solid beverage of self-brewed beverage and the like, wherein coffee has bitter taste and can stimulate the central nervous system, the heart and the respiratory system. Proper amount of caffeine can also relieve muscle fatigue, promote secretion of digestive juice, promote kidney function, promote urination, and help to discharge excessive sodium ions out of body. With the overall rapid development of the Chinese society, coffee culture is rapidly spread in China, more and more international chain competitive coffee shops bloom in China market all the time, market demands are continuously increased, more and more consumers are dedicated to pursuing higher-quality coffee and more satisfactory coffee drinking experiences, such as instant coffee in a coffee shop channel, and the current situation that the instant coffee market is in a lower share is directly caused. The forms of instant coffee products in the current market mainly take single-product black coffee, sugared three-in-one coffee, sugarless two-in-one coffee, flavored coffee and the like as main materials, coffee creamer mate, sugar bags and the like as auxiliary materials, and the product is traditional, so that the market competitiveness of the instant coffee in the coffee products is weakened to a certain extent. At present, no product combining osmanthus, fermented glutinous rice and coffee exists.

Disclosure of Invention

The invention aims to: aims at providing a healthy fermented glutinous rice coffee solid beverage formula which can simultaneously meet the requirements of two different consumers and a preparation method thereof. The method selects the non-dairy creamer with the trans-fatty acid content lower than 0.3g/100g and the fermented glutinous rice cafe latte which retains various natural nutrient components and trace elements beneficial to human bodies, and fully meets the requirements of consumers on nutrient and health foods, thereby providing a new formula of the instant coffee solid beverage which is light in weight, healthy, high in nutritive value, and capable of beautifying and nourishing skin. In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:

the sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 55-62 parts of non-dairy creamer, 2-8 parts of MS11 coffee powder, 3-10 parts of MS05 coffee powder, 1-8 parts of dry sweet osmanthus, 0.1-5 parts of condensed milk essence, 0.1-1 part of salt and 20-40 parts of fermented glutinous rice.

Further, the feed comprises the following raw materials in parts by weight: 58-60 parts of non-dairy creamer, 3-5 parts of MS11 coffee powder, 5-8 parts of MS05 coffee powder, 1-3 parts of dry sweet osmanthus, 0.1-1 part of condensed milk essence, 0.1-0.5 part of salt and 25-30 parts of fermented glutinous rice.

Further, the non-dairy creamer is KK520 non-dairy creamer.

Further, the sweet osmanthus fermented glutinous rice and latte coffee comprises instant coffee, fermented glutinous rice and dry sweet osmanthus which are packaged independently, and the instant coffee is prepared from the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and the salt.

Further, the independent packages are separated bag packages or are separately packaged by using the same container.

The application method of the sweet osmanthus fermented glutinous rice coffee with the coffee bean comprises the steps of pouring fermented glutinous rice into a cup for bottoming, adding instant coffee, then pouring dry sweet osmanthus, adding hot water for boiling, stirring uniformly, and taking the sweet osmanthus fermented glutinous rice after the sweet osmanthus fragrance escapes.

Further, the temperature of the hot water is 90 ℃, and the adding amount of the hot water is 6 times of the total volume of the fermented glutinous rice, the instant coffee and the dry sweet-scented osmanthus.

A preparation method of the sweet osmanthus fermented glutinous rice deferoxamine comprises the following steps: pouring the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and the salt into a three-dimensional mixer, mixing for 30-40min to obtain instant coffee, subpackaging the mixed instant coffee into fixed components, and respectively packaging with the fermented glutinous rice and the dried sweet osmanthus independently to form the sweet osmanthus fermented glutinous rice coffee.

The main effects of the components of the invention are as follows: KK520 non-dairy creamer: the coffee has the characteristics of good flavor, good softness, strong whipping performance and stable taste and quality, and can enhance the flavor and increase the fat by combining with the instant coffee, so that the taste is more exquisite, smooth and thick; ② brewing: it is widely spread due to its low alcohol concentration, sweet and delicious taste, and rich nutrition. The fermented glutinous rice contains 16 kinds of amino acids, contains various vitamins, saccharides, organic acids, protein, phthalein, inorganic salt and other components, and is easy to digest and absorb and high in nutritive value. The fermented glutinous rice is rich in nutrition, contains rich sugar, phthalein, amino acids, trace elements, vitamin C, A, D, E, K and the like, is beneficial to improving immunity and promoting metabolism when being eaten in a proper amount, and has the effects of enriching blood and beautifying the face, relaxing muscles and tendons and activating blood circulation, building body and strengthening heart and prolonging life. After the qualitative and quantitative analysis of the effective components of the fermented glutinous rice, the industrial production is carried out by utilizing abundant microbial resources, which is an industrial development way with wide prospect. ③ Dry sweet-scented osmanthus: the sweet osmanthus has the effects of faint scent and refreshing, the sweet osmanthus is warm and pungent in taste, and can be used for eliminating phlegm and dissipating blood stasis, treating inappetence, phlegm retention cough, amenorrhea abdominal pain and intestinal wind-blood dysentery, and also treating cough, and is a good beverage for maintaining beauty and keeping young. The dried sweet osmanthus has particularly strong and durable fragrance, can eliminate halitosis and refresh breath when drunk after being soaked in water, is beneficial to eyes when drunk frequently, can improve vision and reduce the occurrence of various eye diseases. The dry osmanthus has excellent toxin expelling efficacy, and also has good prevention efficacy on urticaria and ulcerative diseases caused by viruses.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

1. the advantages of the raw materials of the product are as follows: based on the principle of health of the non-dairy creamer, the smooth non-dairy creamer without trans-fatty acid is selected, and can meet the requirements of low calorie, high nutrition and special crowds. Sweet fermented glutinous rice is a traditional snack. Is a sweet rice wine prepared by mixing steamed glutinous rice with wine (a special microorganism yeast) and fermenting. The fermented glutinous rice is also called fermented glutinous rice. The fragrant rice is not completely in the category of wine, but has the fragrance of wine, and is made of glutinous rice, so that the fragrant rice has a moistened and pure fragrance, and is a well-known flavor snack. The combination of the two components endows the instant coffee with richer taste bud experience; the rich nutrient substances contained in the tea also meet the pursuit of the modern people for nutrition and healthy quality life.

2. Advantages of the product form: the three-in-one instant coffee and the fermented glutinous rice are separately and independently packaged, and can simultaneously meet two different consumer groups which are fond of traditional food and pursue fashionable and low-priced life. The uniqueness of the product form is more beneficial to the independent selectivity of consumers on the product flavor, and the product form also has market advantage in instant coffee products.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.

Example 1

The sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 55 parts of non-dairy creamer, 2 parts of MS11 coffee powder, 3 parts of MS05 coffee powder, 1 part of dry sweet osmanthus, 0.1 part of condensed milk essence, 0.1 part of salt and 20 parts of fermented glutinous rice.

Example 2

The sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 62 parts of non-dairy creamer, 8 parts of MS11 coffee powder, 10 parts of MS05 coffee powder, 8 parts of dry sweet osmanthus, 5 parts of condensed milk essence, 1 part of salt and 40 parts of fermented glutinous rice.

Example 3

The sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 58 parts of non-dairy creamer, 3 parts of MS11 coffee powder, 5 parts of MS05 coffee powder, 1 part of dry sweet osmanthus, 0.1 part of condensed milk essence, 0.1 part of salt and 25 parts of fermented glutinous rice.

Example 4

The sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 60 parts of non-dairy creamer, 5 parts of MS11 coffee powder, 8 parts of MS05 coffee powder, 3 parts of dry sweet osmanthus, 1 part of condensed milk essence, 0.5 part of salt and 30 parts of fermented glutinous rice.

Example 5

The sweet osmanthus fermented glutinous rice coffee with the iron oxide comprises the following raw materials in parts by mass: 59 parts of non-dairy creamer, 4 parts of MS11 coffee powder, 6 parts of MS05 coffee powder, 2 parts of dry sweet osmanthus, 0.5 part of condensed milk essence, 0.3 part of salt and 28 parts of fermented glutinous rice.

Example 6

The sweet osmanthus fermented glutinous rice and latte coffee comprises instant coffee, fermented glutinous rice and dry sweet osmanthus which are packaged independently, and the instant coffee is prepared from the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and salt. The contents of the components are 59 parts of non-dairy creamer, 4 parts of MS11 coffee powder, 6 parts of MS05 coffee powder, 2 parts of dried sweet osmanthus, 0.5 part of condensed milk essence, 0.3 part of salt and 28 parts of fermented glutinous rice.

Wherein the independent package adopts separate bag package, the instant coffee, the fermented glutinous rice and the dry sweet osmanthus are respectively packaged into small bags, and one bag is taken and added when the instant coffee, the fermented glutinous rice and the dry sweet osmanthus are eaten.

Example 7

The sweet osmanthus fermented glutinous rice and coffee with iron comprises instant coffee, fermented glutinous rice and dry sweet osmanthus which are packaged independently, wherein the instant coffee is prepared from the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and salt. 59 parts of non-dairy creamer, 4 parts of MS11 coffee powder, 6 parts of MS05 coffee powder, 2 parts of dry sweet osmanthus, 0.5 part of condensed milk essence, 0.3 part of salt and 28 parts of fermented glutinous rice.

Wherein the independent package uses the same container to separate the package, three independent spaces are formed in the container, and can be opened independently, or can be opened according to the sequence of fermented glutinous rice, instant coffee and dry sweet osmanthus.

Example 8

A use method of sweet osmanthus fermented glutinous rice latte coffee comprises 59 parts of non-dairy creamer, 4 parts of MS11 coffee powder, 6 parts of MS05 coffee powder, 2 parts of dry sweet osmanthus, 0.5 part of condensed milk essence, 0.3 part of salt and 28 parts of fermented glutinous rice. Pouring the fermented glutinous rice into a cup for priming, adding instant coffee, then pouring dry sweet osmanthus, adding hot water for boiling, stirring uniformly, and eating after the sweet osmanthus fragrance escapes.

Wherein the temperature of the hot water is 90 ℃, and the adding amount of the hot water is 6 times of the total volume of the fermented glutinous rice, the instant coffee and the dry sweet osmanthus.

Example 9

A preparation method of sweet osmanthus fermented glutinous rice deferoxamine comprises the following steps: pouring the non-dairy creamer, the MS11 coffee powder, the MS05 coffee powder, the condensed milk essence and the salt into a three-dimensional mixer, mixing for 30-40min to obtain instant coffee, subpackaging the mixed instant coffee into fixed components, and respectively packaging with the fermented glutinous rice and the dried sweet osmanthus independently to form the sweet osmanthus fermented glutinous rice coffee. The contents of the components are 59 parts of non-dairy creamer, 4 parts of MS11 coffee powder, 6 parts of MS05 coffee powder, 2 parts of dried sweet osmanthus, 0.5 part of condensed milk essence, 0.3 part of salt and 28 parts of fermented glutinous rice.

The coffee prepared according to the formula disclosed by the invention is matched with a unique using method, has good taste and rich nutrition, can accord with the preferences of different consumers, and has wide market prospect.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.