METHOD FOR PREPARING COFFEE CREAM

Abstract

The present invention discloses a method for preparing coffee cream, comprising the following steps: (1) preparing oil phase; (2) preparing aqueous phase; (3) add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization; (4) dissolve coffee extract in 40-70 C. water and perform sterilization; (5) add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize; (6) stir the homogenized material at a temperature of below 10 C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below 18 C. Compared with traditional technology, the present invention has the following advantages. The present invention improves the process conditions, adjusts feeding sequence of components. After the coffee powder is sterilized alone, it is mixed with the sterilized water-oil phase. By this process, it solves the problem of damage of surface tension. The cream made by this process, after whipping, has smooth surface and no pores, with stable foam structure, good operability, high whipping rate and pure and long-lasting favor. The products made have good freeze-thaw stability.

Claims

1. A method for preparing a coffee cream, comprising the following steps: (1) preparing an oil phase: melting and heating a vegetable oil to 60-65 C., adding sorbitan monostearate, lecithin, lactate monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, modified cellulose, sodium caseinate, and potassium dihydrogen phosphate, stirring to disperse evenly to obtain the oil phase; (2) preparing an aqueous phase: dissolving sugar and syrup in water at 65-70 C. to obtain the aqueous phase; (3) adding the aqueous phase to the oil phase to mix them, stirring evenly, and performing sterilization; (4) dissolving a coffee extract in 40-70 C. water and performing sterilization; (5) adding sterilized aqueous solution of the coffee extract to sterilized oil-water mixture, stirring evenly, and homogenizing; (6) stirring the homogenized material at a temperature below 10 C. for 1 hour at a low speed, then performing filling, and preserving under a frozen condition below 18 C.

Description

DETAILED DESCRIPTIONS

Example 1

[0015] Weigh palm kernel oil 240 g, sorbitan monostearate 3.5 g, lecithin 2.0 g, lactate monoglyceridel 1.2 g, sodium stearoyl lactylate 2.5 g, polyglycerol ester 1.2 g, microcrystalline cellulose 3.0 g, modified cellulose2.3 g, sodium caseinate 6.8 g, potassium dihydrogen phosphate 1.5 g, sugar 133 g, glucose syrup 79 g, coffee extract 17 g, and water 507g.

Preparation Process

[0016] (1) Preparing oil phase: Melt and heat vegetable oil to 60-65 C., add sorbitan monostearate, lecithin, lactate monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, modified cellulose, sodium caseinate, and potassium dihydrogen phosphate; stir to disperse evenly to obtain an oil-phase mixture;

[0017] (2) Preparing aqueous phase: Dissolve sugar and syrup in water at 65-70 C. to obtain an aqueous-phase mixture;

[0018] (3) Add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization;

[0019] (4) Dissolve coffee extract in 40-70 C. water and perform sterilization;

[0020] (5) Add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize;

[0021] (6) Stir the homogenized material at a temperature of below 10 C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below -18 C.

[0022] The results of test of performance indices of coffee cream products made by this process are shown in Table 1.

TABLE-US-00001 TABLE 1 Performance indices Result Whipping time 6 minutes Whipping rate 4.3 Cream appearance The surface is smooth and non-porous, with good after whipping stiffness. Stability The foam structure is stable and its thermal stability is good. Operability The cream is very operable after whipping. Freeze-thaw stability Repeatedly thaw 5 times, no significant changes in product performance, and good freeze-thaw stability. Taste flavor The coffee flavor is pure and long-lasting, and cream is immediately melted when eating, with good taste.

Example 2

[0023] Weigh palm kernel oil 233 g, sorbitan monostearate 4.5 g, lecithin 1.5 g, lactate monoglyceridel 1.5 g, sodium stearoyl lactylate 2.9 g, polyglycerol ester 0.8 g, microcrystalline cellulose 3.4 g, modified cellulose 2.2 g, sodium caseinate 6.8 g, potassium dihydrogen phosphate 1.5 g, sugar 125 g, glucose syrup 72 g, coffee extract 16 g, and water 528.9g.

Preparation Process

[0024] (1) Preparing oil phase: Melt and heat vegetable oil to 60-65 C., add sorbitan monostearate, lecithin, lactate monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, modified cellulose, sodium caseinate, and potassium dihydrogen phosphate; stir to disperse evenly to obtain an oil-phase mixture;

[0025] (2) Preparing aqueous phase: Dissolve sugar and syrup in water at 65-70 C. to obtain an aqueous-phase mixture;

[0026] (3) Add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization;

[0027] (4) Dissolve coffee extract in 40-70 C. water and perform sterilization;

[0028] (5) Add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize;

[0029] (6) Stir the homogenized material at a temperature of below 10 C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below 18 C.

[0030] The results of test of performance indices of coffee cream products made by this process are shown in Table 2.

TABLE-US-00002 TABLE 2 Performance indices Result Whipping time 5 minutes and 30 seconds Whipping rate 4.4 Cream appearance The surface is smooth and non-porous, with after whipping good stiffness. Stability The foam structure is stable and its thermal stability is good. Operability The cream is very operable after whipping. Freeze-thaw stability Repeatedly thaw 5 times, no significant changes in product performance, and good freeze-thaw stability. Taste flavor The coffee flavor is pure and long-lasting, and cream is immediately melted when eating, with good taste.

Example 3

[0031] Weigh palm kernel oil 237.6 g, sorbitan monostearate 4.5 g, lecithin 2.5 g, lactate monoglyceridel 2 g, sodium stearoyl lactylate 2.5 g, polyglycerol ester 1.4 g, microcrystalline cellulose 2.8 g, modified cellulose 2.4 g, sodium caseinate 6.8 g, potassium dihydrogen phosphate 1.5 g, sugar 120 g, glucose syrup 75 g, coffee extract 16 g, and water 525g.

[0032] Preparation process:

[0033] (1) Preparing oil phase: Melt and heat vegetable oil to 60-65 C., add sorbitan monostearate, lecithin, lactate monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, modified cellulose, sodium caseinate, and potassium dihydrogen phosphate, stir to disperse evenly, to obtain an oil-phase mixture;

[0034] (2) Preparing aqueous phase: Dissolve sugar and syrup in water at 65-70 C. to obtain an aqueous-phase mixture;

[0035] (3) Add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization;

[0036] (4) Dissolve coffee extract in 40-70 C. water and perform sterilization;

[0037] (5) Add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize;

[0038] (6) Stir the homogenized material at a temperature of below 10 C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below 18 C.

[0039] The results of test of performance indices of coffee cream products made by this process are shown in Table 3.

TABLE-US-00003 TABLE 3 Performance indices Result Whipping time 5 minutes and 45 seconds Whipping rate 4.3 Cream appearance The surface is smooth and non-porous, with good after whipping stiffness. Stability The foam structure is stable and its thermal stability is good. Operability The cream is very operable after whipping. Freeze-thaw stability Repeatedly thaw 5 times, no significant changes in product performance, and good freeze-thaw stability. Taste flavor The coffee flavor is pure and long-lasting, and cream is immediately melted when eating, with good taste.

Comparative Example

Process

[0040] Weigh palm kernel oil 240 g, sorbitan monostearate 3.5 g, lecithin 2.0 g, lactate monoglyceridel 1.2 g, sodium stearoyl lactylate 2.5 g, polyglycerol ester 1.2 g, microcrystalline cellulose 3.0 g, modified cellulose 2.3 g, sodium caseinate 6.8 g, potassium dihydrogen phosphate 1.5 g, sugar 133 g, glucose syrup 79 g, coffee extract 17 g, and water 507g.

Preparation Process

[0041] (1) Preparing oil phase: Melt and heat vegetable oil to 60-65 C., add sorbitan monostearate, lecithin, lactate monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, modified cellulose, sodium caseinate, and potassium dihydrogen phosphate; stir to disperse evenly to obtain an oil-phase mixture;

[0042] (2) Preparing aqueous phase: Dissolve sugar and syrup in water at 65-70 C. to obtain an aqueous-phase mixture;

[0043] (3) Add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization;

[0044] (4) Dissolve coffee extract in 40-70 C. water and perform sterilization;

[0045] (5) Add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize;

[0046] (6) Stir the homogenized material at a temperature of below 10 C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below 18 C.

COMPARATIVE EXAMPLE 1

[0047] Weigh palm kernel oil 240 g, sorbitan monostearate 3.5 g, lecithin 2.0 g, lactate monoglyceridel 1.2 g, sodium stearoyl lactylate 2.5 g, polyglycerol ester 1.2 g, microcrystalline cellulose 3.0 g, modified cellulose 2.3 g, sodium caseinate 6.8 g, potassium dihydrogen phosphate 1.5 g, sugar 133 g, glucose syrup 79 g, coffee extract 17 g, and water 507g.

Preparation Process

[0048] (1) Preparing oil phase: Melt and heat vegetable oil to 60-65 C., add sorbitan monostearate, lecithin, lactate monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, modified cellulose, sodium caseinate, and potassium dihydrogen phosphate, stir to disperse evenly, to obtain an oil-phase mixture;

[0049] (2) Preparing aqueous phase: Dissolve sugar and syrup in water at 65-70 C. to obtain an aqueous-phase mixture;

[0050] (3) Add aqueous phase to the oil phase to mix them, stir evenly and perform sterilization;

[0051] (4) Dissolve coffee extract in 40-70 C. water and perform sterilization;

[0052] (5) Add the sterilized aqueous solution of the coffee extract to the sterilized oil-water mixture, stir evenly and homogenize;

[0053] (6) Stir the homogenized material at a temperature of below 10 C. for 1 hour at a low speed, then perform filling, and preserve under a frozen condition below 18 C.

[0054] By comparing the cream products made by two processes in the comparative embodiment 1 and comparative embodiment 2, the results are shown in Table 4.

TABLE-US-00004 TABLE 4 Performance test results of coffee creams made by processes in the Example 1 of the present invention and the comparative Example 1 Test Object Coffee cream made in Coffee cream made in Test Item Example 1 of the invention comparative Example 1 Whipping time 6 minutes 7 minutes Whipping rate 4.3 3.6 Cream appearance after The surface is smooth and non- The surface has many pores, whipping porous, with good stiffness. with poor stiffness. Stability The foam structure is stable and The foam structure is unstable its thermal stability is good. and its thermal stability is poor. Operability The cream is very operable Poor operability after whipping. Freeze-thaw stability Repeatedly thaw 5 times, no The product performance significant changes in product shows significant changes performance, and good freeze- after thawing 3 times thaw stability. repeatedly, and the operability is poor and the freeze-thaw stability is poor after whipping. Taste flavor The coffee flavor is pure and Have coarse sense when eating long-lasting, and cream is cream, and the taste is worse. immediately melted when eating, with good taste.

[0055] According to the comparison results in Table 1, the coffee cream made by the process in the present invention has excellent performance in all aspects, and compared with the coffee cream obtained by the traditional process, after whipping, the surface of the coffee cream is smooth and non-porous, with good stiffness, high whipping rate, high operability, stable foam structure and excellent thermal stability, pure flavor and good taste. In addition, its freeze-thaw stability has been significantly improved, to overcome the effect of repeated thawing on the product quality during the transportation. The preparation method of the invention has solved the drawbacks of the traditional preparation method, and it can provide a characteristic coffee cream with good stability and high quality.