Mango coffee mate and preparation method thereof

文档序号：752587 发布日期：2021-04-06 浏览：25次中文

阅读说明：本技术 一种芒果咖啡伴侣及其制作方法 (Mango coffee mate and preparation method thereof ) 是由李春红于 2020-12-14 设计创作，主要内容包括：一种芒果咖啡伴侣,由固体组分和液体组分组成：所述固体组分由微胶囊壁材和微胶囊芯材组成；液体组分包括牛奶、芒果果浆、氢化椰子油、卵磷脂、淀粉糖浆、红糖、蜂蜜、组合添加剂；所述微胶囊壁材成分由麦芽糊精、阿拉伯胶、水组成；所述微胶囊芯材成分包括：牛奶、芒果浆液、椰子浆液、木瓜浆液、冰糖粉以及枸杞粉、南瓜花粉末、食用玫瑰花瓣粉、食用壳聚糖中的一种或几种。本发明包括固体组分和液体组分；所述固体组分营养价值较高,口味清新自然；所述液体组分调味剂味道浓郁；将固体组分和液体组分单独隔离包装,依个人口味配比添加,可以搭配出丰富的口感,其中固体组分和液体组分中均含有芒果成分,调制而成的咖啡芒果口味浓郁。(A mango coffee mate, consisting of a solid component and a liquid component: the solid component consists of a microcapsule wall material and a microcapsule core material; the liquid components comprise milk, mango pulp, hydrogenated coconut oil, lecithin, starch syrup, brown sugar, honey and combined additives; the wall material of the microcapsule consists of maltodextrin, Arabic gum and water; the microcapsule core material comprises the following components: milk, mango pulp, coconut pulp, papaya pulp, rock candy powder and one or more of medlar powder, pumpkin flower powder, edible rose petal powder and edible chitosan. The invention comprises a solid component and a liquid component; the solid components have higher nutritive value and fresh and natural taste; the liquid component flavor is strong; the solid component and the liquid component are separately isolated and packaged, and are added according to the personal taste proportion, so that rich mouthfeel can be obtained, wherein both the solid component and the liquid component contain mango components, and the prepared coffee mango has strong taste.)

1. A mango coffee mate, characterized by consisting of a solid component and a liquid component:

the solid component consists of a microcapsule wall material and a microcapsule core material;

the liquid components comprise milk, mango pulp, hydrogenated coconut oil, lecithin, starch syrup, brown sugar, honey and combined additives;

the wall material of the microcapsule consists of maltodextrin, Arabic gum and water;

the microcapsule core material comprises the following components: milk, mango pulp, coconut pulp, papaya pulp, rock candy powder and one or more of medlar powder, pumpkin flower powder, edible rose petal powder and edible chitosan.

2. The mango coffee partner of claim 1, wherein,

the mass ratio of the microcapsule wall material to the microcapsule core material is 1: 1;

the microcapsule core material comprises the following components in percentage by mass: 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 candy powder, 0-1 part of medlar powder, 0-1 part of pumpkin flower powder and 0-1 part of edible rose petal powder; 0-0.03 part of edible chitosan;

the liquid components comprise, by mass, 20-30 parts of milk, 20-30 parts of mango juice, 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 and 0.5-2 parts of combined additives.

3. The mango coffee mate of claim 2, wherein the microcapsule core material comprises the following components in percentage by mass: 30 parts of milk, 30 parts of mango pulp, 6 parts of coconut pulp, 5 parts of papaya pulp, 1 part of rock candy powder, 0.2 part of medlar powder, 0 part of pumpkin flower powder, 0 part of edible rose petal powder and 0.01 part of edible chitosan.

4. The mango coffee partner according to claim 2, wherein the liquid components are, by mass: 30 parts of milk, 30 parts of mango juice, 5 parts of hydrogenated coconut oil, 0.5 part of lecithin, 0.6 part of starch syrup, 1 part of brown sugar, 0.8 part of honey and 1 part of combined additive.

5. The preparation method of the mango coffee mate is characterized by comprising the following steps:

preparation of solid components:

A1. mixing and stirring all components of the microcapsule wall material to form homogeneous liquid;

A2. mixing and stirring all components of the microcapsule core material to form homogeneous liquid;

A3. mixing and stirring the liquids of the microcapsule wall material and the microcapsule core material according to a proportion to form a homogeneous liquid, and then carrying out spray drying to form microcapsule powder;

A4. sieving the microcapsule powder obtained from A3 to obtain microcapsule finished product powder for later use;

preparing a liquid component:

s1, mixing brown sugar, honey and milk, heating and boiling, then adding mango pulp into boiling liquid, continuously stirring, boiling and concentrating, stopping concentration and heating when the volume of the liquid is concentrated to 50-70% of the original volume, and cooling to normal temperature to obtain liquid A;

s2, mixing the liquid A with hydrogenated coconut oil, lecithin, starch syrup and a combined additive in proportion at normal temperature, and putting the mixture into a homogenizing and emulsifying machine for homogenizing and emulsifying; homogenizing and emulsifying to obtain a finished product liquid for later use;

and (4) packaging the microcapsule finished product powder obtained from A4 and the finished product liquid obtained from S2 in a sealing manner in a separating manner to obtain the mango coffee mate.

6. The mango coffee partner production method according to claim 5, wherein the emulsification temperature in step S2. is not higher than 75 ℃.

7. The method for making mango coffee creamer according to claim 5, wherein the microcapsule core is prepared by:

mixing mango pulp, coconut pulp, papaya pulp and crystal sugar powder, stirring, heating and concentrating; adding milk in the concentration process, and concentrating to 80-90% of the original volume to obtain the microcapsule core material.

8. The method for making mango coffee creamer according to claim 5, wherein the microcapsule core is prepared by:

pulping fructus Mangifera Indicae, boiling at high temperature, and cooling;

pulping coconut meat;

pulping pawpaw;

mixing milk, mango pulp, coconut pulp, papaya pulp and crystal sugar powder in a certain proportion, adding one or more of medlar powder, pumpkin flower powder and edible rose petal powder in a certain proportion, and uniformly stirring to obtain the microcapsule core material.

9. The method for making mango coffee creamer according to claim 5, wherein the microcapsule core is prepared by:

pulping mango, cooking at high temperature, and cooling to obtain mango pulp for later use;

pulping coconut meat to obtain coconut milk for later use;

pulping pawpaw to obtain pawpaw slurry for later use;

soaking one or more of fructus Lycii powder, flos Cucurbitae powder, and edible rose petal powder in water, and adding edible chitosan; stirring and soaking for 10-24 h; filtering after soaking, and reserving filtrate for later use;

mixing mango pulp, coconut pulp, papaya pulp, crystal sugar powder and filtrate, stirring, heating and concentrating; adding milk in the concentration process, and concentrating to 80-90% of the original volume to obtain the microcapsule core material.

10. The application method of the mango coffee mate is characterized in that a solid component and a liquid component are added into brewed coffee according to a certain proportion and are stirred uniformly.

Technical Field

The invention relates to the technical field of food processing of agricultural products, in particular to a mango coffee mate and a preparation method thereof.

Background

The coffee mate is a portable coffee adding product which is very popular among people, the main component of the common coffee mate on the market is 'plant powder', the coffee product can be more milky after being added, the sweetness is increased, and the 'plant powder' contains more trans-fatty acid.

In addition, with the pursuit of the taste of the beverage, people do not meet the requirement of coffee with simple taste, and coffee with the taste of mixed oil and fruit is more and more favored. Mango, as one of typical representatives of tropical fruits, is delicious and popular with people, and like other tropical fruits, mango contains various nutritional ingredients including abundant sugar, protein, trace elements such as selenium, calcium, potassium, phosphorus and the like, and the most prominent point is that mango contains up to 3.8% of vitamin A, which is incomparable with other tropical fruits, and the content of the vitamin A is more than 1 time higher than that of apricot, and therefore, the efficacies of mango in protecting skin and preventing and resisting cancer are quite remarkable.

For the reasons, it is a direction to be worthy of research to make a coffee partner which is healthier and simultaneously mixes the flavor of the oil mango and nutrition.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a mango coffee mate and a preparation method thereof, so that the problems of the prior art are effectively solved.

In order to achieve the purpose, the invention adopts the technical scheme that:

a mango coffee mate, consisting of a solid component and a liquid component:

the solid component consists of a microcapsule wall material and a microcapsule core material;

the liquid components comprise milk, mango pulp, hydrogenated coconut oil, lecithin, starch syrup, brown sugar, honey and combined additives;

the wall material of the microcapsule consists of maltodextrin, Arabic gum and water;

Further, the mass ratio of the microcapsule wall material to the microcapsule core material is 1: 1;

Further, the microcapsule core material comprises the following components in percentage by mass: 30 parts of milk, 30 parts of mango pulp, 6 parts of coconut pulp, 5 parts of papaya pulp, 1 part of rock candy powder, 0.2 part of medlar powder, 0 part of pumpkin flower powder, 0 part of edible rose petal powder and 0.01 part of edible chitosan.

Further, the liquid components comprise the following components in percentage by mass: 30 parts of milk, 30 parts of mango juice, 5 parts of hydrogenated coconut oil, 0.5 part of lecithin, 0.6 part of starch syrup, 1 part of brown sugar, 0.8 part of honey and 1 part of combined additive.

Further, the mango coffee mate making method comprises the following steps:

preparation of solid components:

A1. mixing and stirring all components of the microcapsule wall material to form homogeneous liquid;

A2. mixing and stirring all components of the microcapsule core material to form homogeneous liquid;

A4. sieving the microcapsule powder obtained from A3 to obtain microcapsule finished product powder for later use;

preparing a liquid component:

Further, the emulsification temperature in step S2. is not higher than 75 ℃.

Further, the preparation method of the microcapsule core material comprises the following steps:

The preparation method of the microcapsule core material can also comprise the following steps:

pulping fructus Mangifera Indicae, boiling at high temperature, and cooling;

pulping coconut meat;

pulping pawpaw;

The preparation method of the microcapsule core material can also comprise the following steps:

pulping mango, cooking at high temperature, and cooling to obtain mango pulp for later use;

pulping coconut meat to obtain coconut milk for later use;

pulping pawpaw to obtain pawpaw slurry for later use;

The application method of the mango coffee mate comprises the steps of adding the solid component and the liquid component into brewed coffee in proportion, and stirring uniformly.

Compared with the prior art, the invention has at least the following beneficial effects:

1) the mango coffee mate comprises a solid component and a liquid component; the solid components have higher nutritive value and fresh and natural taste; the liquid component flavoring agent has strong taste and good mouthfeel; the solid component and the liquid component are separately isolated and packaged, and are added according to the personal taste proportion, so that rich mouthfeel can be obtained, wherein both the solid component and the liquid component contain mango components, and the prepared coffee mango has strong taste and excellent mouthfeel.

2) The solid components comprise medlar powder, pumpkin flower powder, edible rose petal powder and the like, and different flavors can be matched according to different requirements, so that the solid components have different health-care effects;

3) the medlar powder, the pumpkin flower powder and the edible rose petal powder are added by two methods, and the method of directly adding the powder is adopted, so that the flavor is obvious in the drinking process, but certain granular feeling is generated; by adopting the method of soaking and reserving the soaking solution, a certain amount of edible chitosan is added at the same time, a part of chitosan can be dissolved in water and has a certain adsorption effect, the effective components and the fragrance components soaked in the medlar powder, the pumpkin flower powder and the edible rose petal powder are diffused in water and adsorbed on the surface of the chitosan, and then the effective components and the fragrance components are mixed and concentrated with the mango pulp, the coconut pulp and the papaya pulp, so that the effective components and the fragrance components in the medlar powder, the pumpkin flower powder and the edible rose petal powder can be uniformly dispersed in the concentrated liquid, the granular feeling in drinking is reduced, a certain degree of effective components can be reserved, and a part of fragrance can be reserved.

4) Besides the mango powder, the solid components also contain coconut powder and pawpaw powder in a large proportion; the mango is cold in nature, the pawpaw powder is similar to the mango powder in character, but is warm in nature, cold mango can be neutralized, the coconut powder is aromatic in flavor, and taste loss caused by low content of hydrogenated vegetable oil can be supplemented; in addition, the mango powder, the coconut powder and the papaya powder are all sticky in liquid, so that the drinking taste of the coffee can be improved.

5) The coffee mate of the invention concentrates sugar on liquid components, concentrates fruit taste adjusting components and functional components on solid components, and the solid components pass through the form of microcapsule core materials, so that the dissolving effect is good; the liquid components are liquid in nature and have good compatibility; the two combined coffee partners with different properties are matched according to personal taste and needs, so that the requirements of low-sugar people who advocate healthy diet on improving the taste of coffee can be met, and the consumption groups pursuing stronger taste can be considered at the same time.

Detailed Description

The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.

Example 1:

a mango coffee mate comprises a solid component and a liquid component;

the solid component consists of a microcapsule wall material and a microcapsule core material;

the liquid components comprise milk, mango pulp, hydrogenated coconut oil, lecithin, starch syrup, brown sugar, honey and combined additives;

the wall material of the microcapsule consists of maltodextrin, Arabic gum and water;

Example 2:

on the basis of the embodiment 1, the mass ratio of the microcapsule wall material to the microcapsule core material is 1: 1;

Example 3:

on the basis of the embodiment 1-2, the microcapsule core material comprises the following components in percentage by mass: 30 parts of milk, 30 parts of mango pulp, 6 parts of coconut pulp, 5 parts of papaya pulp, 1 part of rock candy powder, 0.2 part of medlar powder, 0 part of pumpkin flower powder, 0 part of edible rose petal powder and 0.01 part of edible chitosan.

Example 4:

on the basis of the embodiments 1-3, the liquid components are as follows according to the mass ratio: 30 parts of milk, 30 parts of mango juice, 5 parts of hydrogenated coconut oil, 0.5 part of lecithin, 0.6 part of starch syrup, 1 part of brown sugar, 0.8 part of honey and 1 part of combined additive.

Example 5:

on the basis of embodiments 1-4, a mango coffee mate production method comprises the following steps:

preparation of solid components:

A1. mixing and stirring all components of the microcapsule wall material to form homogeneous liquid;

A2. mixing and stirring all components of the microcapsule core material to form homogeneous liquid;

A4. sieving the microcapsule powder obtained from A3 to obtain microcapsule finished product powder for later use;

preparing a liquid component:

Example 6:

on the basis of examples 1 to 5, the emulsification temperature in step S2. is not higher than 75 ℃.

Example 7:

on the basis of the embodiments 1 to 6, the preparation method of the microcapsule core material comprises the following steps: mixing mango pulp, coconut pulp, papaya pulp and crystal sugar powder, stirring, heating and concentrating; adding milk in the concentration process, and concentrating to 80-90% of the original volume to obtain the microcapsule core material.

Example 8:

on the basis of the examples 1 to 7, the preparation method of the microcapsule core material comprises the following steps:

pulping fructus Mangifera Indicae, boiling at high temperature, and cooling;

pulping coconut meat;

pulping pawpaw;

Example 9:

on the basis of the embodiments 1 to 8, the preparation method of the microcapsule core material can also comprise the following steps:

pulping mango, cooking at high temperature, and cooling to obtain mango pulp for later use;

pulping coconut meat to obtain coconut milk for later use;

pulping pawpaw to obtain pawpaw slurry for later use;

Example 10:

on the basis of examples 1 to 9, the solid component and the liquid component were added to the brewed coffee in proportion and stirred uniformly.

Example 11:

a mango coffee mate comprises a solid component and a liquid component;

the solid component consists of a microcapsule wall material and a microcapsule core material;

the microcapsule core material comprises the following components in percentage by mass: 30 parts of milk, 30 parts of mango pulp, 6 parts of coconut pulp, 5 parts of papaya pulp, 1 part of rock candy powder and 0.2 part of medlar powder.

The liquid components are as follows by mass ratio: 30 parts of milk, 30 parts of mango juice, 5 parts of hydrogenated coconut oil, 0.5 part of lecithin, 0.6 part of starch syrup, 1 part of brown sugar, 0.8 part of honey and 1 part of combined additive.

The preparation method of the mango coffee mate comprises the following steps:

preparation of solid components:

A1. mixing and stirring all components of the microcapsule wall material to form homogeneous liquid;

A2. mixing and stirring all components of the microcapsule core material to form homogeneous liquid;

A4. sieving the microcapsule powder obtained from A3 to obtain microcapsule finished product powder for later use;

preparing a liquid component:

s1, mixing brown sugar, honey and milk, heating and boiling, then adding mango pulp into boiling liquid, continuously stirring, boiling and concentrating, stopping concentrating and heating when the volume of the liquid is concentrated to 70% of the original volume, and cooling to normal temperature to obtain liquid A;

s2, mixing the liquid A with hydrogenated coconut oil, lecithin, starch syrup and a combined additive in proportion at normal temperature, and putting the mixture into a homogenizing and emulsifying machine for homogenizing and emulsifying at normal temperature; homogenizing and emulsifying to obtain a finished product liquid for later use;

The preparation method of the microcapsule core material comprises the following steps:

pulping fructus Mangifera Indicae, boiling at high temperature, and cooling;

pulping coconut meat;

pulping pawpaw;

and mixing the milk, the mango pulp, the coconut pulp, the papaya pulp and the crystal sugar powder according to a certain proportion, adding the medlar powder according to a certain proportion, and uniformly stirring to obtain the microcapsule core material.

The mango coffee mate prepared by the method and the formula has good solubility due to the simple addition of solid components, can improve the sticky feeling of coffee after addition, has obvious mango aroma after drinking, and has weak granular feeling; has weak medlar fragrance; the sweetness is lower; after the liquid component is added, the mellow taste of coffee is further improved, and the sweetness is improved. Has health promoting effect after frequent drinking.

Example 12:

a mango coffee mate comprises a solid component and a liquid component;

the solid component consists of a microcapsule wall material and a microcapsule core material;

The preparation method of the mango coffee mate comprises the following steps:

preparation of solid components:

A1. mixing and stirring all components of the microcapsule wall material to form homogeneous liquid;

A2. mixing and stirring all components of the microcapsule core material to form homogeneous liquid;

A4. sieving the microcapsule powder obtained from A3 to obtain microcapsule finished product powder for later use;

preparing a liquid component:

s1, mixing brown sugar, honey and milk, heating and boiling, then adding mango pulp into boiling liquid, continuously stirring, boiling and concentrating, stopping concentrating and heating when the volume of the liquid is concentrated to 70% of the original volume, and cooling to normal temperature to obtain liquid A;

s2, mixing the liquid A with hydrogenated coconut oil, lecithin, starch syrup and a combined additive in proportion at normal temperature, and putting the mixture into a homogenizing and emulsifying machine for homogenizing and emulsifying at normal temperature; homogenizing and emulsifying to obtain a finished product liquid for later use;

The preparation method of the microcapsule core material comprises the following steps:

pulping mango, cooking at high temperature, and cooling to obtain mango pulp for later use;

pulping coconut meat to obtain coconut milk for later use;

pulping pawpaw to obtain pawpaw slurry for later use;

soaking a certain proportion of medlar powder in water, and adding a certain proportion of edible chitosan; stirring and soaking for 10-24 h; filtering after soaking, and reserving filtrate for later use;

The mango coffee mate prepared by the method and the formula has good solubility due to the simple addition of solid components, can improve the sticky feeling of coffee after addition, has obvious mango aroma after drinking, and has low sweetness; the taste is smooth and has no granular sensation; after the liquid component is added, the mellow taste of coffee is further improved, and the sweetness is improved. Has health promoting effect after frequent drinking.

Example 13:

a mango coffee mate comprises a solid component and a liquid component;

the solid component consists of a microcapsule wall material and a microcapsule core material;

the microcapsule core material comprises the following components in percentage by mass: 30 parts of milk, 30 parts of mango pulp, 6 parts of coconut pulp and 5 parts of papaya pulp.

The preparation method of the mango coffee mate comprises the following steps:

preparation of solid components:

A1. mixing and stirring all components of the microcapsule wall material to form homogeneous liquid;

A2. mixing and stirring all components of the microcapsule core material to form homogeneous liquid;

A4. sieving the microcapsule powder obtained from A3 to obtain microcapsule finished product powder for later use;

preparing a liquid component:

s1, mixing brown sugar, honey and milk, heating and boiling, then adding mango pulp into boiling liquid, continuously stirring, boiling and concentrating, stopping concentrating and heating when the volume of the liquid is concentrated to 70% of the original volume, and cooling to normal temperature to obtain liquid A;

s2, mixing the liquid A with hydrogenated coconut oil, lecithin, starch syrup and a combined additive in proportion at normal temperature, and putting the mixture into a homogenizing and emulsifying machine for homogenizing and emulsifying at normal temperature; homogenizing and emulsifying to obtain a finished product liquid for later use;

The preparation method of the microcapsule core material comprises the following steps:

The mango coffee mate prepared by the method and the formula has good solubility due to the simple addition of solid components, can improve the sticky feeling of coffee after addition, has obvious mango aroma after drinking, and has low sweetness; the taste is smooth and has no granular sensation; after the liquid component is added, the mellow taste of coffee is further improved, and the sweetness is improved.

Example 14:

a mango coffee mate comprises a solid component and a liquid component;

the solid component consists of a microcapsule wall material and a microcapsule core material;

The liquid components are as follows by mass ratio: 20 parts of milk, 30 parts of mango juice, 5 parts of hydrogenated coconut oil, 0.5 part of lecithin, 0.6 part of starch syrup, 1 part of brown sugar, 0.8 part of honey and 1 part of combined additive.

The preparation method of the mango coffee mate comprises the following steps:

preparation of solid components:

A1. mixing and stirring all components of the microcapsule wall material to form homogeneous liquid;

A2. mixing and stirring all components of the microcapsule core material to form homogeneous liquid;

A4. sieving the microcapsule powder obtained from A3 to obtain microcapsule finished product powder for later use;

preparing a liquid component:

s1, mixing brown sugar, honey and milk, heating and boiling, then adding mango pulp into boiling liquid, continuously stirring, boiling and concentrating, stopping concentrating and heating when the volume of the liquid is concentrated to 70% of the original volume, and cooling to normal temperature to obtain liquid A;

s2, mixing the liquid A with hydrogenated coconut oil, lecithin, starch syrup and a combined additive in proportion at normal temperature, and putting the mixture into a homogenizing and emulsifying machine for homogenizing and emulsifying at normal temperature; homogenizing and emulsifying to obtain a finished product liquid for later use;

The preparation method of the microcapsule core material comprises the following steps:

pulping mango, cooking at high temperature, and cooling to obtain mango pulp for later use;

pulping coconut meat to obtain coconut milk for later use;

pulping pawpaw to obtain pawpaw slurry for later use;

soaking the pumpkin flower powder and the edible rose petal powder in the proportion into water, and adding edible chitosan; stirring and soaking for 10-24 h; filtering after soaking, and reserving filtrate for later use;

The mango coffee mate prepared by the method and the formula has good solubility due to the simple addition of solid components, can improve the sticky feeling of coffee after addition, has obvious mango aroma after drinking, and has weak granular feeling; weak rose fragrance; the sweetness is lower; after the liquid component is added, the mellow taste of coffee is further improved, and the sweetness is improved. Has health promoting effect after frequent drinking.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

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Mango coffee mate and preparation method thereof

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