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CN-122004331-A - Coffee mate with Hainan mountain pomelo oil as main grease component and preparation method thereof

CN122004331ACN 122004331 ACN122004331 ACN 122004331ACN-122004331-A

Abstract

The invention relates to a coffee mate taking Hainan mountain pomelo oil as a main grease component and a preparation method thereof, belonging to the technical field of food processing. The raw material formula comprises 10-18% of Hainan mountain pomelo oil, 3-7% of protein components, 0.1-0.5% of saccharides, 0.5-1.2% of stabilizers and the balance of milk-based raw materials. The preparation process sequentially comprises preheating milk-based raw materials, adding protein component, etc. to form a water phase system, heating Hainan pomelo oil to form an oil phase system, mixing the oil phase and the water phase, homogenizing, pasteurizing, and optionally lyophilizing to obtain dry powder. The coffee mate can adjust the flavor, taste and color of coffee, has the advantages of high nutritive value, excellent health attribute, excellent flavor and taste, good process stability, wide application range and the like, fills the blank of the related technology, and has wide market prospect.

Inventors

  • DENG QI
  • HUANG TINGLIANG
  • WANG SHIMENG
  • GAO MINGYU

Assignees

  • 海南国重油茶产业科技创新研究院

Dates

Publication Date
20260512
Application Date
20260330

Claims (10)

  1. 1. The coffee partner taking the Hainan pomelo oil as a main grease component is characterized by comprising, by mass, 10% -18% of Hainan pomelo oil, 3% -7% of protein components, 0.1% -0.5% of saccharides, 0.5% -1.2% of stabilizers and the balance of milk-based raw materials.
  2. 2. The coffee mate of claim 1, wherein the milk-based raw material is sterilized fresh cow milk, sheep milk or reconstituted milk thereof, and the mass concentration of the reconstituted milk is 10% -20%.
  3. 3. The coffee chaperone of claim 1, wherein the protein component comprises sodium caseinate and whey protein, wherein sodium caseinate comprises 60% -80% of the protein component and whey protein comprises 20% -40%.
  4. 4. The coffee chaperone of claim 1, wherein the sugar is white granulated sugar or glucose, and the stabilizer is dipotassium hydrogen phosphate, sodium tripolyphosphate or a mixture thereof.
  5. 5. The coffee partner of claim 1, wherein 2% medium chain fatty acid grease is added to the coffee partner, the medium chain fatty acid grease being coconut oil.
  6. 6. The coffee partner of claim 1, wherein the hainan mountain pomelo oil is prepared by a cold pressing method.
  7. 7. The coffee chaperone of claim 1, wherein the protein component comprises 5% -15% vegetable protein, and the vegetable protein is soy protein isolate.
  8. 8. A process for preparing a coffee mate as claimed in any one of claims 1 to 7, comprising the steps of: (1) Preheating a milk-based raw material to 50-70 ℃, adding a protein component, saccharides and a stabilizer, and stirring until the protein component, the saccharides and the stabilizer are completely dissolved to form a water phase system; (2) Heating Hainan mountain pomelo oil to 40-60 ℃ to form an oil phase system; (3) Slowly adding the oil phase system into the water phase system, and mixing for 15-30 min at a stirring speed of 40-60 r/min; (4) Homogenizing under 200-400 bar pressure for 10-20 min by using a high-pressure homogenizer; (5) Pasteurizing the homogenized system to obtain liquid Hainan mountain pomelo oil coffee mate.
  9. 9. The preparation process according to claim 8, further comprising a lyophilization step of lyophilizing the liquid product at-20 to-10 ℃ for 8-12 hours to obtain dried powder of the dried product of the hainan mountain pomelo oil coffee mate.
  10. 10. Use of a hainan mountain pomelo oil coffee mate as claimed in any one of claims 1-7 for regulating coffee flavor, mouthfeel and color.

Description

Coffee mate with Hainan mountain pomelo oil as main grease component and preparation method thereof Technical Field The invention belongs to the technical field of food processing, and particularly relates to a coffee mate taking Hainan mountain pomelo oil as a main grease component and a preparation method thereof. Background Coffee is a widely consumed drink worldwide, and its market demand for companion products continues to increase. Traditional coffee chaperones mainly use vegetable fat powder as a core component, generally contain hydrogenated vegetable oil, and the components can generate trans fatty acid in the processing process. Numerous studies have shown that the intake of trans fatty acids is associated with an increased risk of developing chronic diseases such as cardiovascular diseases, diabetes, etc., which has led to an increasing interest in the health of traditional coffee partners. Typical formulations of commercial coffee chaperones at present generally comprise 30% -35% of vegetable oil, 2% -3% of protein (most of sodium caseinate), saccharides mainly comprising maltodextrin, phosphate stabilizers and the like. The product has the defect of low nutritive value, and is difficult to meet the requirements of consumers on health foods. Along with popularization of healthy diet concepts, development of novel coffee mate with good taste and nutritive value becomes a problem to be solved urgently in industry. The Hainan mountain pomelo oil (also called camellia seed oil) is natural vegetable oil extracted from seeds of camellia oleifera of camellia, is rich in monounsaturated fatty acid (especially oleic acid), has the content of 78% -87% and contains vitamin E, squalene and various polyphenol antioxidant substances. Research shows that the Hainan mountain pomelo oil has physiological activities of reducing low density lipoprotein cholesterol, resisting oxidation, resisting inflammation and the like in blood, and the nutrition and health value of the Hainan mountain pomelo oil are obviously superior to those of hydrogenated vegetable oil used in the traditional coffee mate. However, the application of the Hainan pomelo oil to a coffee partner has the technical challenges that firstly, the flavor of the Hainan pomelo oil is unique, direct addition of the Hainan pomelo oil possibly generates incompatibility with the flavor of coffee, secondly, the stability of an emulsifying system needs to be optimized when single vegetable oil is used as an oil phase, and thirdly, the nutrition active ingredients of the Hainan pomelo oil are reserved to the maximum extent while the stability of a product is ensured. In the prior art, no coffee mate product which takes Hainan mountain pomelo oil as a main grease component is found, so that development of a novel coffee mate based on Hainan mountain pomelo oil and a preparation process thereof are needed. Disclosure of Invention In view of the defects of the prior art, the invention aims to provide a coffee mate taking Hainan mountain pomelo oil as a main grease component and a preparation method thereof. The product has good flavor and taste, retains the nutritional active ingredients of Hainan pomelo oil, and has higher nutritional value and health attribute. The technical scheme of the invention mainly comprises the following contents: the invention provides a coffee partner taking Hainan mountain pomelo oil as a main grease component, which comprises, by mass, 10% -18% of Hainan mountain pomelo oil, 3% -7% of protein components, 0.1% -0.5% of saccharides, 0.5% -1.2% of stabilizers and the balance of milk-based raw materials. Preferably, the milk-based raw material is fresh cow milk, sheep milk or reconstituted milk thereof after sterilization treatment, wherein the mass concentration of the reconstituted milk is 10% -20%. Preferably, the protein component comprises sodium caseinate and whey protein, wherein the sodium caseinate accounts for 60% -80% of the protein component, and the whey protein accounts for 20% -40%. Preferably, the saccharide is white granulated sugar or glucose, and the stabilizer is dipotassium hydrogen phosphate, sodium tripolyphosphate or a mixture thereof. Preferably, 2% of medium-chain fatty acid grease is added to the coffee mate. In a specific embodiment of the invention, the medium chain fatty acid lipid is coconut oil. The ratio of the mountain pomelo oil to the coconut oil can improve the emulsifying property and the flavor. Preferably, the Hainan mountain pomelo oil is prepared by adopting a cold pressing method. The cold pressing method comprises the following specific processes: (1) Selecting mildew-free and impurity-free Camellia seed (Camellia hainanica Y.L. Zhao & Z.G. Xu), and removing shell to obtain Camellia seed kernel; (2) Drying at low temperature, namely drying camellia seed kernels for 4-6 hours at 40-50 ℃ and controlling the moisture content to 5% -8%; (3) Physical squeezing, namely putting the dried seeds into a