CN113995018A - Coffee goat milk and preparation method thereof - Google Patents
Coffee goat milk and preparation method thereof Download PDFInfo
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- CN113995018A CN113995018A CN202111449509.0A CN202111449509A CN113995018A CN 113995018 A CN113995018 A CN 113995018A CN 202111449509 A CN202111449509 A CN 202111449509A CN 113995018 A CN113995018 A CN 113995018A
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- 235000020251 goat milk Nutrition 0.000 title claims abstract description 82
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 54
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000007580 dry-mixing Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 abstract description 14
- 239000008267 milk Substances 0.000 abstract description 14
- 210000004080 milk Anatomy 0.000 abstract description 14
- 238000009700 powder processing Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 17
- 241000700159 Rattus Species 0.000 description 6
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 235000020247 cow milk Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 5
- 230000006378 damage Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 235000020152 coffee milk drink Nutrition 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 241000533293 Sesbania emerus Species 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000020256 human milk Nutrition 0.000 description 3
- 210000004251 human milk Anatomy 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000020254 sheep milk Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000283707 Capra Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000015114 espresso Nutrition 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 235000021539 instant coffee Nutrition 0.000 description 2
- 230000003908 liver function Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- GYSCBCSGKXNZRH-UHFFFAOYSA-N 1-benzothiophene-2-carboxamide Chemical compound C1=CC=C2SC(C(=O)N)=CC2=C1 GYSCBCSGKXNZRH-UHFFFAOYSA-N 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 102100036475 Alanine aminotransferase 1 Human genes 0.000 description 1
- 108010082126 Alanine transaminase Proteins 0.000 description 1
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 108010003415 Aspartate Aminotransferases Proteins 0.000 description 1
- 102000004625 Aspartate Aminotransferases Human genes 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010018367 Glomerulonephritis chronic Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 206010049565 Muscle fatigue Diseases 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 230000036783 anaphylactic response Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 235000015115 caffè latte Nutrition 0.000 description 1
- 235000015116 cappuccino Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses coffee goat milk and a preparation method thereof, and belongs to the technical field of coffee and milk powder processing. The preparation method of the coffee goat milk comprises the steps of uniformly mixing goat milk powder and coffee powder according to the mass ratio of (50-99.9) to (0.1-50) to obtain the coffee goat milk.
Description
Technical Field
The invention relates to coffee goat milk and a preparation method thereof, and belongs to the technical field of coffee and milk powder processing.
Background
Coffee (coffee) is a beverage made of roasted and ground coffee beans, is one of three major beverages in the world, contains caffeine, can promote blood circulation of a human body, accelerate metabolism, relieve muscle fatigue and promote digestion, and in order to enrich nutrient content, people often prepare coffee and milk to prepare a new beverage, for example, latte is a classic coffee made of espresso and milk, cappuccino is a mixture of espresso and steam foamed milk, and the like. However, these products are prepared by combining coffee with cow milk, and the combination of coffee and other animal milks is rarely used.
The goat milk is regarded as a fine product in the dairy product by the advantages of rich nutrition, easy absorption and the like, is called as 'king in milk', is a dairy product which is recognized in the world and is closest to human milk, the volume of fat particles of the goat milk is one third of that of the milk, the goat milk is more beneficial to human body absorption, the goat milk cannot cause fatness after being drunk for a long time, the burden of a digestive system is reduced, the contents of protein, fat and mineral substances in the goat milk dry matter are higher than those of the human milk and the cow milk, and the content of lactose is lower than those of the human milk and the cow milk; for the old, the goat milk has good nourishing effect due to warm nature, and has the effects of tranquilizing and allaying excitement half an hour before sleep; the goat milk is more suitable for people with anaphylaxis, gastrointestinal diseases, bronchitis or asthenia, and infants, but contains caproic acid (C)10H20O2) Caprylic acid (CH)3(CH2)6COOH), and decanoic acid (C)10H20O2) The sheep milk contains chemical components, so that most of the sheep milk has unacceptable fishy smell, and the application of the sheep milk is greatly limited.
Therefore, the provision of a new goat milk product is of great significance for opening the goat milk application market.
Disclosure of Invention
In order to solve the technical problems, a novel coffee goat milk and a preparation method thereof are provided aiming at the problem that the goat milk is not accepted by the public at present.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a preparation method of coffee goat milk, which takes goat milk powder and coffee powder as raw materials, wherein the mass ratio of the goat milk powder to the coffee powder is (50-99.9): 0.1-50.
Further, the preparation method of the coffee goat milk comprises the following steps:
weighing goat milk powder and coffee powder according to the mass ratio of (50-99.9) to (0.1-50), and dry-mixing to obtain the coffee goat milk.
Further, the preparation process is carried out under aseptic conditions.
Further, the mixing time is not less than 10 min.
Further, the sources of the goat milk powder and the coffee powder are not limited.
The invention also provides the coffee goat milk prepared by the preparation method.
The invention discloses the following technical effects:
although goat milk has many advantages, the goat milk has too much fishy and mutton smell, and although the fishy and mutton smell can be covered to a certain extent by adding coffee, caffeine in the coffee can often hinder calcium absorption of a human body, so that a drink prepared by mixing dairy products and coffee can damage the liver if being drunk for a long time, and the mixture can generate emulsion which is not stable and difficult to digest. In order to reduce the adverse reaction, the French people adopt a special drinking method, namely coffee and milk are respectively brewed, then the coffee is poured into the milk, but the milk is not poured into the coffee, so that the milk deterioration and the caused uncomfortable reaction are avoided. However, this brewing method is cumbersome and not suitable for instant drinks. The instant coffee goat milk beverage directly takes goat milk powder and coffee powder as raw materials, the proportion of the goat milk powder to the coffee powder is strictly limited, the smell of the goat milk can be successfully covered by using the aroma components contained in the quantitative coffee powder, the prepared coffee goat milk can be accepted by the public, meanwhile, the quantitative coffee powder can not cause discomfort of the liver, can not bring harm to the liver even if being drunk for a long time, and has proper proportion, thereby having important significance for the popularization of the instant coffee goat milk beverage.
The goat milk powder used in the coffee goat milk has rich contents of nutrient substances such as protein, fat and the like, can reduce the problem of difficult calcium absorption caused by caffeine in the coffee powder, is suitable for any people by taking the goat milk powder as a main component, is particularly suitable for people suffering from malnutrition, consumptive disease weakness, thirst quenching, stomach regurgitation, pulmonary tuberculosis cough and chronic nephritis to eat, cannot cause certain damage to human liver organs after being mixed with milk and coffee for a long time and can be drunk for a long time.
The coffee goat milk prepared by the invention can be drunk after being brewed, is convenient to eat, has fine texture, does not cause loss of nutrient components of the coffee goat milk, has simple preparation process, is suitable for large-scale production, and widens the application range of the goat milk.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The technical solution of the present invention is further illustrated by the following examples.
The preparation of the coffee goat milk in the embodiment of the invention is carried out in a sterile workshop.
The source of the goat milk powder used in the embodiment of the invention is not limited, and the goat milk powder is full-fat goat milk powder.
The coffee powder used in the embodiments of the present invention is not limited in source.
Example 1
And weighing 90g of goat milk powder and 10g of coffee powder, and mixing and stirring in a dry mixing machine for 10min to obtain the coffee goat milk.
Example 2
Weighing 80g of goat milk powder and 20g of coffee powder, and mixing and stirring in a dry mixing machine for 10min to obtain the coffee goat milk.
Example 3
Weighing 99.9g of goat milk powder and 0.1g of coffee powder, and mixing and stirring in a dry mixing machine for 10min to obtain the coffee goat milk.
Example 4
Weighing 50g of goat milk powder and 50g of coffee powder, and mixing and stirring in a dry mixing machine for 10min to obtain the coffee goat milk.
Example 5
Preparing freshly ground coffee powder: washing raw coffee beans with water, removing foreign matters such as metal, stone particles, dust, broken beans, and mildewed beans, baking at 202 deg.C for 15min to make the coffee bean content undergo complex physical and chemical reaction to form specific coffee aroma, grinding to diameter of about 0.5mm to obtain coffee powder, and storing at 25 deg.C for use.
Preparing the goat milk powder: pretreating qualified raw goat milk, sterilizing at 82 deg.C for 15s, concentrating to 1/4 of original volume, controlling the milk temperature at 48 deg.C, spraying into a drying tower in a high-pressure pump, spraying under high pressure at 15MPa, controlling the material temperature at 55 deg.C, and drying to obtain goat milk powder. The goat milk powder produced by using the pure raw goat milk basically keeps the original nutritional ingredients in the goat milk, after the raw goat milk is processed into milk powder, the water content is reduced from the original 88% to 2% -5%, the contents of nutrients such as protein, inorganic salt, fat and the like are concentrated, the protein is not less than 24%, and the fat is not less than 26%. About 8-9 kg raw goat milk is needed to produce 1 kg of full-fat goat milk powder.
Mixing: and weighing 80g of the prepared goat milk powder and 20g of coffee powder, and mixing and stirring in a dry mixing machine for 10min to obtain the coffee goat milk.
Comparative example 1
The same as example 1 except that 45g of powdered goat milk and 55g of powdered coffee were weighed.
Comparative example 2
The same as example 1 except that 40g of powdered goat milk and 60g of powdered coffee were weighed.
Comparative example 3
The same as example 1 except that 35g of goat milk powder and 65g of coffee powder were weighed.
Comparative example 4
The same as example 1 except that 30g of powdered goat milk and 70g of powdered coffee were weighed.
Comparative example 5
The same as example 1 except that 20g of powdered goat milk and 80g of powdered coffee were weighed.
Comparative example 6
The only difference from example 1 is that the mixture was stirred for 5min in a dry-mix mixer.
Comparative example 7
The only difference is that the goat milk powder is replaced with cow milk powder in equal amount as in example 1.
Sensory evaluation
15 boys and 15 girls were randomly selected, and the products prepared in examples 1 to 5 and comparative examples 1 to 6 were brewed in hot water at 70 ℃ at a feed-to-liquid ratio of 1g:10mL, distributed to 30 selected persons at 50mL portions, and scored according to the evaluation criteria of Table 1.
TABLE 1 evaluation criteria
The average values were calculated based on the results of 30 persons who scored the products prepared in examples 1 to 5 and comparative examples 1 to 6, and the obtained sensory evaluation results are shown in Table 2.
TABLE 2 sensory evaluation results
| Fragrance | Taste of the product | Color | Tissue state | General evaluation | |
| Example 1 | 5 | 4 | 5 | 5 | 19 |
| Example 2 | 4 | 5 | 5 | 5 | 19 |
| Example 3 | 5 | 5 | 4 | 5 | 19 |
| Example 4 | 4 | 4 | 5 | 5 | 18 |
| Example 5 | 5 | 5 | 5 | 4 | 19 |
| Comparative example 1 | 4 | 4 | 4 | 5 | 17 |
| Comparative example 2 | 4 | 3 | 5 | 5 | 17 |
| Comparative example 3 | 3 | 4 | 5 | 4 | 16 |
| Comparative example 4 | 4 | 4 | 4 | 4 | 16 |
| Comparative example 5 | 5 | 4 | 3 | 5 | 17 |
| Comparative example 6 | 5 | 4 | 4 | 3 | 16 |
As can be seen from Table 1, the goat coffee milk prepared by the embodiment of the invention is superior to the comparative example in the aspects of aroma, taste, color and texture state, and examples 1-4 prepared by using commercially available coffee powder and goat milk powder are not different from the coffee powder and goat milk powder prepared by the existing preparation example 5, which shows that the goat coffee milk prepared by the scheme of the invention has better texture shape and can be accepted by more consumers, and the raw material source is not limited.
40 SD rats of 4 weeks old were purchased, 20 male and female rats were purchased, and the weights of the rats were 65g, and the rats were randomly divided into 2 groups, one group was fed with 15mL of the coffee goat milk prepared in example 1 every day, the other group was fed with 15mL of the coffee cow milk prepared in comparative example 7 every day, the feeds were fed in a conventional amount, and after three months of feeding, the contents of glutamic-oxaloacetic transaminase (AST) and glutamic-pyruvic transaminase (ALT) in the blood of each group of rats were measured and recorded, and the results are shown in Table 3.
TABLE 3 mean AST and ALT contents in blood of rats in each group
| AST(U/L) | ALT(U/L) | |
| Before feeding coffee goat milk | 137.33 | 35.46 |
| Feeding coffee goat milk for 3 months | 136.45 | 36.12 |
| Before feeding coffee milk | 128.12 | 36.39 |
| Feeding coffee milk for 3 months | 147.03 | 45.31 |
As can be seen from Table 3, the long-term feeding of the coffee goat milk prepared in the invention example 1 did not cause damage to liver function, while the long-term feeding of the coffee cow milk significantly increased AST and ALT in mice, causing damage to liver function.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (4)
1. The preparation method of the coffee goat milk is characterized in that goat milk powder and coffee powder are used as raw materials, and the mass ratio of the goat milk powder to the coffee powder is (50-99.9) to (0.1-50).
2. The method for preparing coffee goat milk according to claim 1, comprising the steps of:
weighing goat milk powder and coffee powder according to the mass ratio of (50-99.9) to (0.1-50), and dry-mixing to obtain the coffee goat milk.
3. The method of claim 2, wherein the dry blending mixing time is not less than 10 min.
4. A coffee goat milk prepared by the preparation method of any one of claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111449509.0A CN113995018A (en) | 2021-12-01 | 2021-12-01 | Coffee goat milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111449509.0A CN113995018A (en) | 2021-12-01 | 2021-12-01 | Coffee goat milk and preparation method thereof |
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| Publication Number | Publication Date |
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| CN113995018A true CN113995018A (en) | 2022-02-01 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111449509.0A Pending CN113995018A (en) | 2021-12-01 | 2021-12-01 | Coffee goat milk and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115444035A (en) * | 2022-08-09 | 2022-12-09 | 浙江大学 | Goat milk coffee mate |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810234A (en) * | 2010-05-18 | 2010-08-25 | 王克侠 | Health-care coffee drink and method for preparing same |
| CN108065012A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of the coffee containing milk |
| JP2019165722A (en) * | 2018-03-22 | 2019-10-03 | 株式会社カネカ | Milk for coffee drink and method for producing same |
| CN112889919A (en) * | 2019-11-19 | 2021-06-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee milk and preparation method thereof |
-
2021
- 2021-12-01 CN CN202111449509.0A patent/CN113995018A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810234A (en) * | 2010-05-18 | 2010-08-25 | 王克侠 | Health-care coffee drink and method for preparing same |
| CN108065012A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of the coffee containing milk |
| JP2019165722A (en) * | 2018-03-22 | 2019-10-03 | 株式会社カネカ | Milk for coffee drink and method for producing same |
| CN112889919A (en) * | 2019-11-19 | 2021-06-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee milk and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115444035A (en) * | 2022-08-09 | 2022-12-09 | 浙江大学 | Goat milk coffee mate |
| CN115444035B (en) * | 2022-08-09 | 2024-03-26 | 浙江大学 | Goat milk coffee mate |
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