What is a coffee mate?

The main ingredient of coffee companion (commonly known as "cream") is fat powder. It is the general name of plant fat powder-vegetable oil powder.

Plant fat powder has a wide variety, different functions and a wide range of applications, its production history can be traced back to the 1950s, and now it has been widely used in baked food ingredients, cold food ingredients, candy ingredients, solid beverage ingredients.

Coffee companion-plant fat powder

Vegetable fat powder (cream) is used as a coffee companion in coffee. Its main function is to improve the taste, provide balanced nutrition and give the product a "milky feeling". What is it? The ingredients say:

The first ingredient is "glucose syrup", a slightly sweet mixture produced by hydrolysis of starch that thickens the solution.

The second ingredient is "hydrogenated vegetable oil", a semi-solid oil formed by artificial catalytic hydrogenation of soybean oil or rapeseed oil.

The third ingredient is sodium caseinate, and finally there are three types of food additives: stabilizers, emulsifiers and anti-caking agents.

Limitation of plant fat powder

After artificial catalytic hydrogenation, most of the natural unsaturated fatty acids in vegetable oil become saturated fatty acids, and the unsaturated fatty acids may lose their natural cis structure and produce unnatural "trans fatty acids".

The nutrition community is convinced that trans fatty acids are more dangerous than saturated fatty acids, which only raise blood lipids but do not lower beneficial high-density lipoprotein cholesterol. Some new studies have initially shown that trans fatty acids may also increase the incidence of breast cancer and diabetes, and may affect children's growth and development and nervous system health, so children under the age of 14 are advised not to drink.

In fact, coffee partners are not limited to boring plant fat powder, different people have different preferences for coffee-apart from coffee, it is difficult for coffee partners to live in peace with so many lovers. If the strong bitter black coffee is the devil of charm, then cream and sugar, like the wings of angels, bring sweet warmth close to heaven.

Westerners call cream and sugar coffee-mate, but when coffee has more and more flavors, such as fresh cream, chocolate and cinnamon. And other ingredients, have also become a fixed scenery on the coffee shop table, black coffee is no longer a loyal companion, but to please more fastidious mouth.

Coffee and sugar

Cube sugar, granulated sugar, fine granulated rock sugar, black sugar, coffee sugar. The sweetness of different ingredients make a richer journey of coffee taste. You can follow your favorite coffee style to find the sweetness that suits you: the purpose of adding sugar to coffee is to ease the bitterness and create a completely different flavor depending on the amount of sugar.

1. Powdered sugar: it belongs to a refined sugar, has no special taste, is easy to dissolve, and is usually easy to use in a small package of 5 to 8 grams. The price is a little higher than ordinary sugar.

two。 Sugar cube: add water to the refined sugar and then solidify it into a lump. The cube sugar is easy to preserve and easy to dissolve.

3. White granulated sugar: White granulated sugar is also a refined sugar, it is coarse crystal solid, white color. There are more than 8 grams of small packaging in the market for each use.

4. Black sugar: this is a kind of brown sugar, a bit scorched, commonly used in the preparation of Irish coffee.

5. Rock sugar: transparent and crystalline, light sweetness and insoluble. It is usually ground into fine particles for use in drinks such as coffee or flavored tea.

6. Coffee sugar: sugar used specifically for coffee, brown sugar or cube sugar. Coffee sugar stays sweeter on the tongue than other sugars.

Coffee and milk

Choosing different milk products can give the coffee a different flavor and enjoy the varied taste.

1. Fresh cream: also known as whipped cream. This is a high concentration of cream that separates fat from fresh milk and has a wide range of uses, such as making butter, ice cream, cakes, or making coffee. The highest fat content of fresh cream is 45% ~ 50 and the lowest is 25% ~ 35. Coffee is usually made with whipped cream with a fat content of 25% ~ 35.

two。 Whipped cream: whipped cream turns into foamed cream after stirring and foaming. This cream tastes best with bitter espresso.

3. Condensed milk: concentrate the milk one or two. Five times, it becomes sugar-free condensed milk. Generally speaking, canned condensed milk sold in stores is heated and sterilized, but it is easy to rot after opening cans and cannot be preserved for a long time. When brewing coffee, whipped cream floats a layer of oil on the coffee, while condensed milk precipitates into the coffee.

4. Milk and cream: milk is suitable for blending espresso or fancy coffee, while cream is easy to use and easy to preserve. But no matter what kind of product you use, you can make a delicious cup of coffee according to your personal preference.

When fresh cream is added to coffee, if there is a feathery oil on the surface, this is due to the phenomenon of fat separation when high-fat fresh cream is added to sour coffee or when stale dairy products are used. So in addition to paying attention to the freshness of dairy products, high-fat whipped cream should be mixed with coffee with a mild sour taste.

Other spices

Coffee varies according to people's feelings and preferences, so there are many different ways to drink coffee. At the same time, a variety of additives are used to improve the taste of coffee.

1. Spices: cinnamon (divided into powder or stick), cocoa, cardamom, mint, cloves, etc., of which cinnamon can be often used in cappuccino.

two。 Fruit: oranges, lemons, pineapples, bananas, etc., used for fancy coffee seasoning and decoration, enriching the alternative enjoyment of coffee.

3. Alcohol: brandy, whisky, rum, peppermint liqueur, etc., is the magician of fancy coffee.

Tasting coffee trilogy

* Black coffee ── often drinks coffee with too much sugar and cream, and often falls into these sweet traps, ignoring the original taste of the coffee. Before adding sugar and cream, you might as well taste a mouthful of black coffee and meet with caffeine in the most unpackaged way.

Sugar ── put sugar before adding cream so that the sugar can be fully dissolved in high temperature and blend perfectly with coffee.

* the quantity of ── cream must be taken into account, as it is not enough to set off the flavor of coffee, and if you add too much, it will lose the original appearance of coffee.