阅读说明：本技术 一种玫瑰海盐拿铁咖啡及其制备方法 (Rose sea salt coffee with latte and preparation method thereof ) 是由 梁雄 黄校芳 覃文盛 于 2021-08-18 设计创作，主要内容包括：一种玫瑰海盐拿铁咖啡及其制备方法。本发明公开一种玫瑰盐拿铁咖啡,由速溶咖啡粉,植脂末,赤藓糖醇,海盐,玫瑰花添加物制备而成。本发明还提供多种所述玫瑰海盐拿铁咖啡的制备方法。根据本发明方法制备的玫瑰海盐拿铁咖啡,成品可明显看出真实玫瑰花碎、产品形式新颖,符合年青一代消费者的猎奇心理。可食用玫瑰花碎在口腔中爆发,残余阵阵玫瑰香,海盐的淡淡咸味中和掉玫瑰花本身的涩味,相得益彰、口感顺滑饱满。本发明生产玫瑰海盐拿铁的设备、工艺简单,成本低,适合工业化生产。(A coffee containing rose sea salt and deferasirox and its preparation method are provided. The invention discloses rose salt and natron coffee which is prepared from instant coffee powder, non-dairy creamer, erythritol, sea salt and rose additives. The invention also provides a plurality of preparation methods of the rose sea salt latte coffee. The finished product of the rose sea salt latte coffee prepared by the method of the invention can obviously show real broken rose and novel product form, and accords with the hunting psychology of the consumers of the young generation. The edible rose pieces burst in the oral cavity, the residual gusty rose fragrance is generated, the light salty taste of the sea salt neutralizes the astringent taste of the rose, the rose pieces complement each other, and the taste is smooth and full. The equipment and the process for producing the rose sea salt latte are simple, the cost is low, and the method is suitable for industrial production.)

1. The rose sea salt latte coffee is characterized by comprising the following raw materials in percentage by mass:

non-dairy creamer: 70-80%;

erythritol: 15 to 30 percent;

instant coffee powder: 4.0 to 8.0 percent;

sea salt: 0.1 to 1.0 percent;

rose additive: 0.2 to 1.0 percent.

2. The rose sea salt latte coffee as claimed in claim 1, characterized by consisting of the following raw materials in mass percent:

non-dairy creamer: 71-77%;

erythritol: 18 to 25 percent;

instant coffee powder: 4.0 to 6.0 percent;

sea salt: 0.2 to 0.8 percent;

rose additive: 0.3 to 0.6 percent.

3. The rose sea salt latte coffee according to claim 1 or 2, characterized in that the rose additive is broken double red roses.

4. The rose sea salt latte coffee according to claim 1 or 2, characterized in that the rose flower additive comprises the essential oil of the double red rose flowers and the crushed double red rose flowers which are freeze-dried, crushed and sieved with a 50-mesh sieve in a mass ratio of 1: 50-100.

5. The rose sea salt latte coffee according to claim 3, characterized in that it is prepared by the following method: sequentially putting the raw materials in a mixer according to the corresponding mass percentage, mixing for 20-40min at 25-35rpm, and subpackaging to obtain the finished product.

6. The rose sea salt latte coffee according to claim 4, characterized in that it is prepared by the following method: mixing the essential oil with the instant coffee powder, stirring under sealed condition for 5-30min, adding the raw materials except the broken rose, and stirring for 10-25 min; drying the mixture by adopting warm air at 35-45 ℃, sieving the dried mixture by using a 100-fold and 200-fold sieve, continuously sieving the sieved mixture after pulverizing the oversize, combining all undersize materials, adding the crushed rose flowers, and uniformly mixing.

Technical Field

The invention relates to the technical field of solid beverages in food processing, and particularly relates to rose sea salt latte coffee and a preparation method thereof.

Background

Coffee and cocoa, tea are called three major beverages in the world, while instant coffee is the first type of coffee to which Chinese consumers come into contact, and occupies a significant share of the Chinese coffee market due to its convenience and economy. However, the types of instant coffee in the market are few, and meanwhile, due to the improvement of the consumption consciousness of the coffee of Chinese people, the people strive to pursue higher-quality coffee and more satisfactory coffee drinking experience, such as the coffee brewed from a cafe channel; the younger and individual coffee consumer groups directly influence portable coffee products such as capsules, filter suspensions, coffee liquid and the like to be explosively increased, the coffee packaged in a novel mode is favored by fashion coffee playing, coffee scenes are widened continuously, and the coffee scene is changed day by day, the individual understanding and preference of the consumers to the coffee break the market occupation ratio of the traditional instant coffee, and the competitiveness is greatly weakened.

Roses are perennial evergreen or deciduous shrubs of the genus rosa of the family rosaceae, and roses are the flowers of the plant that come first. According to modern pharmacological separation, the rose contains dozens of components beneficial to human bodies, such as volatile oil, esters, phenethyl alcohol, nerol, organic acid, haematochrome, yellow pigment, wax, carotene and the like. The fresh rose bud contains volatile essential oil 0.03%, and the essential oil mainly contains more than forty components such as citronellol, methyl isoeugenol, geraniol, nerol, phenethyl alcohol, etc. The rose also contains high vitamin C and abundant polyphenols and flavonoids.

The rose is usually pickled by white sugar or rock sugar and then brewed for drinking in China, so as to regulate qi, relieve summer heat and nourish skin, or the petals and the flower buds are dried in the shade, ground and mixed into cakes for eating, thereby not only increasing color and fragrance, but also conditioning the spleen and stomach.

The flower type beverage is a novel beverage appearing in recent years, does not contain irritant substances, has pleasant color and fragrance, has the effects of moistening skin, maintaining beauty, keeping young, refreshing and improving eyesight and the like, and is particularly favored by female consumers.

Sea salt, which is salt from sea, is prepared by sun drying, dehydrating, concentrating, crystallizing, washing, etc. Research shows that more than seventy trace elements exist in the sea salt, which is beneficial to the regulation of human health. Meanwhile, the sea salt has fresh taste and better mouthfeel when being eaten.

The latte coffee is a mixture of Italian concentrated coffee and milk, and the coffee and the milk have strong flavor and smooth mouthfeel. As the rose blooming period is short, the floral aroma and the nutrient components are easy to lose and difficult to store, so that no report about the application of roses and sea salt in the preparation of latte coffee is found in latte beverages in the market.

Disclosure of Invention

The invention aims to overcome one of the technical problems in the prior art, and provides the rose sea salt latte coffee which fills the market gap, has stronger stability, has the fragrance of rose, the fragrance of coffee and milk and the fresh taste of sea salt, and has good flavor and taste.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

the rose sea salt latte coffee comprises the following raw materials in percentage by mass:

non-dairy creamer: 70-80%;

erythritol: 15 to 30 percent;

instant coffee powder: 4.0 to 8.0 percent;

sea salt: 0.1 to 1.0 percent;

rose additive: 0.2 to 1.0 percent.

Preferably, the latte coffee is prepared from the following raw materials in percentage by mass:

non-dairy creamer: 71-77%;

erythritol: 18 to 25 percent;

instant coffee powder: 4.0 to 6.0 percent;

sea salt: 0.2 to 0.8 percent;

rose additive: 0.3 to 0.6 percent.

Preferably, the rose flower additive is broken rose with double red petals.

Or the rose additive comprises the essential oil of the double-petal red rose and the crushed double-petal red rose which are subjected to freeze drying, crushing and 50-mesh sieve in a mass ratio of 1: 50-100.

The preparation method of the rose sea salt latte coffee comprises the following steps: sequentially putting the raw materials in a mixer according to the corresponding mass percentage, mixing for 20-40min at 25-35rpm, and subpackaging to obtain the finished product.

In the preparation process, the temperature of the working environment is controlled to be 18-26 ℃, and the relative humidity is controlled to be 45-65%.

The invention also provides another method for preparing the rose sea salt latte coffee, which comprises the following steps: mixing the essential oil with the instant coffee powder, stirring under sealed condition for 5-30min, adding the raw materials except the broken rose, and stirring for 10-25 min; drying the mixture by adopting warm air at 35-45 ℃, sieving the dried mixture by using a 100-fold and 200-fold sieve, continuously sieving the sieved mixture after pulverizing the oversize, combining all undersize materials, adding the crushed rose flowers, and uniformly mixing.

Due to the adoption of the technical scheme, the invention has the following beneficial effects:

1. the formula of the invention is added with natural and edible broken rose with double petals, and the rose with double petals is the only edible rose in China, and has large flower, bright color, rich fragrance and rich and thick petals. Researches show that the rose with multiple petals is rich in various nutrient substances such as amino acids, proteins, vitamins and trace elements required by a human body, can alleviate emotion, eliminate fatigue, balance endocrine, enrich blood, tonify qi, promote metabolism, condition physiological functions of the human body and has the effects of maintaining beauty and keeping young after being eaten for a long time.

2. According to the formula of the invention, natural sea salt is added, and the sea salt produced by adopting the traditional solarization method has high purity and contains more than seventy trace elements. The sea salt has the salty taste, neutralizes the astringent feeling of broken rose, is supplemented with erythritol with low calorie and low sweetness, has novel and unobtrusive mouthfeel matching, and meets the focus of attention of consumers.

3. The erythritol used by the invention has lower sweetness, the relative sweetness of 0.65, cool feeling and low calorific value which is about one tenth of that of cane sugar. Erythritol is not degraded by enzyme, can be discharged from blood to urine only through kidney (easy to be absorbed by small intestine), and is not involved in sugar metabolism and blood sugar change, so that it is suitable for diabetic patients. It has no fermentation in colon, and can avoid gastrointestinal discomfort and dental caries.

4. In one preparation method, the instant coffee powder is adopted to absorb the rose essential oil, the porous structure of the coffee powder is favorable for absorbing aroma components in the rose essential oil, so that after the product is brewed with hot water, the aroma components and the coffee powder are released together, one part of the aroma components volatilize into the air, the other part of the aroma components remain in the coffee liquid, the smell and the taste both contain strong rose fragrance and coffee flavor, the aroma release level is rich, and the product is endowed with a smooth taste with multi-level aroma.

5. The finished product of the rose sea salt latte coffee prepared by the method of the invention can obviously show real broken rose and novel product form, and accords with the hunting psychology of the consumers of the young generation. The edible rose pieces burst in the oral cavity, the residual gusty rose fragrance is generated, the light salty taste of the sea salt neutralizes the astringent taste of the rose, the rose pieces complement each other, and the taste is smooth and full. The equipment and the process for producing the rose sea salt latte are simple, the cost is low, and the method is suitable for industrial production.

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 rose sea salt latte coffee comprises the following raw materials in percentage by mass:

20% of erythritol, 4% of instant coffee powder, 0.4% of sea salt, 0.5% of double-petal red rose pieces and the balance of non-dairy creamer. Sequentially putting the raw materials into a mixer, mixing for 40min at 25rpm, and subpackaging to obtain the rose sea salt and latte coffee. In the preparation process, the temperature of the working environment is controlled to be 20 +/-1 ℃, and the relative humidity is 45%.

Example 2

The rose sea salt latte coffee comprises the following raw materials in percentage by mass:

22% of erythritol, 5% of instant coffee powder, 0.5% of sea salt, 0.6% of double-petal red rose pieces and the balance of non-dairy creamer. Sequentially putting the raw materials into a mixer, mixing for 30min at 30rpm, and subpackaging to obtain the rose sea salt and latte coffee. In the preparation process, the temperature of the working environment is controlled to be 22 +/-1 ℃, and the relative humidity is 55%.

Example 3

The rose sea salt latte coffee comprises the following raw materials in percentage by mass:

erythritol 21.5%, instant coffee powder 4.6%, sea salt 0.3%, double-petal red rose pieces 0.5%, and vegetable fat powder in balance. Sequentially putting the raw materials into a mixer, mixing for 20min at 35rpm, and subpackaging to obtain the rose sea salt and latte coffee. In the preparation process, the temperature of the working environment is controlled to be 25 +/-1 ℃, and the relative humidity is 65%.

Example 4

The rose sea salt latte coffee comprises the following raw materials in percentage by mass:

15% of erythritol, 4.0% of instant coffee powder, 0.1% of sea salt, 0.5% of rose additive and the balance of non-dairy creamer, wherein the rose additive is composed of 1:100 of double-petal red rose essential oil and crushed double-petal red rose which is subjected to freeze drying, crushing and 50-mesh sieve.

Mixing the essential oil with the instant coffee powder, stirring under sealed condition for 5min, adding the raw materials except the broken rose, and stirring for 10 min; and then drying the mixture by adopting warm air at 35 ℃, sieving the dried mixture by using a 100-mesh sieve, continuously sieving the sieved powder, combining all undersize materials, adding crushed double red rose flowers, and uniformly mixing to obtain the rose sea salt and defervescence coffee.

Example 5

The rose sea salt latte coffee comprises the following raw materials in percentage by mass:

25% of erythritol, 6.5% of instant coffee powder, 0.6% of sea salt, 1.0% of rose additive and the balance of non-dairy creamer, wherein the rose additive is composed of 1:70 of double-petal red rose essential oil and crushed double-petal red rose which is subjected to freeze drying, crushing and 50-mesh sieve.

Mixing the essential oil with the instant coffee powder, stirring under sealed condition for 15min, adding the raw materials except the broken rose, and stirring for 20 min; and then drying the mixture by adopting warm air at 40 ℃, sieving the dried mixture by using a 100-mesh sieve, continuously sieving the sieved powder, combining all undersize materials, adding crushed double red rose flowers, and uniformly mixing to obtain the rose sea salt and natron coffee.

Example 6

The rose sea salt latte coffee comprises the following raw materials in percentage by mass:

30% of erythritol, 8% of instant coffee powder, 1.0% of sea salt, 1.0% of rose additive and the balance of non-dairy creamer, wherein the rose additive is composed of 1:50 of double-petal red rose essential oil and crushed double-petal red rose which is subjected to freeze drying, crushing and 50-mesh sieve.

Mixing the essential oil with the instant coffee powder, stirring under sealed condition for 30min, adding the raw materials except the broken rose, and stirring for 25 min; and then drying the mixture by adopting warm air at 45 ℃, sieving the dried mixture by using a 200-mesh sieve, continuously sieving the sieved powder, combining all undersize materials, adding crushed double red rose flowers, and uniformly mixing to obtain the rose sea salt and defervescence coffee.

Sensory evaluation of products

To better illustrate the beneficial effects of the present invention, the rose sea salt latte coffee of examples 1-6 was subjected to sensory scoring, 15g each of which was brewed with 8 times of 80 ℃ hot water for 5 min. Sensory evaluation the product was evaluated by professionals (10 persons, 5 men and 5 women), and the evaluation criteria were performed as specified in table 1, and the final scores were averaged. The test results are shown in table 2.

TABLE 1 sensory Scoring criteria

TABLE 2 sensory quality evaluation

The sensory evaluation shows that the rose sea salt latte coffee prepared by the invention has good stability and almost no precipitate, meanwhile, the rose fragrance is natural, the coffee flavor is mellow, the strong fragrance of the rose and the fresh taste of the sea salt are coordinated with the coffee flavor, the taste is full and full, and especially the latte coffee prepared by the embodiment 6 has the best taste. In example 4, the use amount of the instant coffee powder, the sea salt and the rose additive is the least, but the comprehensive score is not much different from that in examples 1 to 3, which shows that the use of the instant coffee powder to absorb the rose essential oil can effectively improve the flower fragrance of the rose sea salt and latte coffee, so that the rose, the sea salt and the coffee are more harmonious in matching, and the product is full, rich and smooth in taste.