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咖啡椰奶配方研究

刘爽,龙达嘉*

(罗牛山股份有限公司,海南海口570100)

摘要:咖啡椰奶固体饮料,采用椰奶代替传统咖啡伴侣(植脂末)成分,既保留咖啡的香味又不含植脂末,且椰奶因其不含胆固醇,含有种类丰富的氨基酸、维生素和不饱和脂肪酸,易于被人体吸收,丰富口味的同时,增加营养性。该研究通过单因素实验与正交试验,最终确定了咖啡椰奶配方。其比例为,椰子粉62.1%、白砂糖24.8%、麦芽糊精9.3%、速溶咖啡粉3.7%。此时饮料的感官评分、口感、色泽溶解性都较好,达到了预期效果。

关键词:椰奶;咖啡;麦芽糊精;固体饮料

Study on the Formula of Coffees and Coconut Milk

LIU Shuang,LONG Da-jia*

(Luoniushan Co.,Ltd,Haikou 570100,China)

Abstract: Coffee and coconut milk solid beverage,using coconut milk instead of coffee ingredients,retains the aroma ofcoffee and does not contain creamer. Also,and coconut milk because does not contain cholesterol,and it is rich in protein,essential amino acids,vitamins and unsaturated fatty acids. It can be easily absorbed by human body,rich flavor at thesame time,increase nutrition. This subject is carried out by single factor experiment and orthogonal experiment. The coffeecoconut milk formula was finally determined. Coconut powder accounted for 62.1%,white granulated sugar accounted for24.8%,maltodextrin accounted for 9.3%,instant coffee powder accounted for 3.7%. At this time,the sensory score,tasteand color dissolubility of the beverage were all good,and the desired effect was achieved.

Key words: coconut milk;coffee;malt dextrin;solid drink

(2018年第21卷第3期)

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