Development of Sugar-free Coffee Hot drink

1 the process of development

1.1 Experimental materials and instruments

1.1.1 Experimental materials

Fat milk powder and plant fat powder are provided by Tianjin Nestle Food Co., Ltd.

Xanthan gum, provided by Shandong Zhongxuan Company

Coffee powder, provided by Maxwell

Cocoa powder, provided by Shanghai Tiangong Chocolate products Co., Ltd.

Coffee powder flavor, provided by Chivaton Flavor and Fragrance Co., Ltd.

Xylitol and sorbitol are provided by Shandong Bailong Co., Ltd.

1.1.2 instrument and equipment

PB602- N-type electronic weighing and electronic analytical balance AL204, provided by Mettler-Tory instrument Co., Ltd.

BL3100 electronic scale, provided by SARTORIUS instrument Co., Ltd.

Laboratory V-type mixer, provided by European and American Jia Food Machinery Co., Ltd.

2 technological process

2.1 premix process

1xanthan gum, coffee powder essence → mixing → premix

2.2 finished product process

Premix, 2pm 3 plant fat powder, milk powder, xylitol, sorbitol, coffee powder, cocoa powder → mixing → filling → finished product

3 main points of operation

3.1 production of premix

First, coffee powder essence, xanthan gum and other fine raw materials are fully mixed with 1xanthate powder to make premix.

3.2 production of finished products

The raw materials such as premix, 2pm and 3 plant fat powder, xylitol, sorbitol, milk powder, coffee powder and cocoa powder were fully mixed and filled into finished products.

4Formula design

On the basis of the existing formula of hot drink, keeping the addition amount of 185g plant fat powder, 200g milk powder and 10g xanthan gum unchanged, the effects of main factors such as cocoa powder, coffee powder, compound sweetener (xylitol, sorbitol) and coffee flavor on the sensory quality of sugar-free coffee hot drink were investigated. The best formula was determined by using the method of orthogonal experiment and taking the comprehensive sensory score as the quality evaluation standard.

5 results

Sorbitol is a white powder, odorless, cool and sweet; its viscosity is 70% of sucrose, soluble in water and slightly soluble in ethanol and methanol. It is not easy to crystallize and precipitate in aqueous solution and can chelate all kinds of metal ions. Under normal circumstances, it is chemically stable and does not interact with acids and bases. It belongs to sugar-free functional sweetener and is a kind of functional food base material. The intake of sorbitol will not increase the requirement of insulin and increase the value of blood sugar. Sorbitol is a very important sugar-free sweetener, which can be used in the food of patients with diabetes and insulin. Without the bad taste of other sugar and alcohol products, it can also be mixed with other sweeteners to improve its quality. In this study, xylitol and sorbitol were used as functional sweeteners.

5.1 determination of the amount of sweeteners

The best ratio of xylitol to sorbitol was 3:2, and then the three groups with high score were selected from the five different total contents under this ratio, that is, the sweetener content was 40% (400g), 45% (450g) and 50% (500g). These three levels participated in the orthogonal experiment.

5.2 effect of cocoa powder addition on the quality of sugar-free coffee hot drinks

Too much cocoa powder, dark color of the sample, strong chocolate taste, masking the smell of coffee, obvious post-bitter taste, bad taste; too little cocoa powder, light color of the sample, but the taste is not obvious. When the addition of cocoa powder is 100g, the color of the finished product is natural, the taste and smell of coffee and chocolate are coordinated, and the state is uniform. Considering comprehensively, the addition amount of cocoa powder is determined to be 100g.

5.3 effect of coffee powder addition on the quality of sugar-free coffee hot drinks

If there is too much coffee powder, the coffee taste of the sample is relatively strong, which is not in harmony with chocolate, and the taste is not good; if the coffee powder is too little, the taste and smell of coffee are not obvious. When the addition of coffee powder is 50g, the taste and smell of the finished coffee chocolate is the best. Considering comprehensively, the addition amount of coffee powder is determined to be 50g.

5.4 effect of coffee flavor addition on the quality of sugar-free coffee hot drinks

The coffee flavor is too much, the coffee smell of the sample is too strong, masking the chocolate taste, the taste is not good; the coffee essence is too little, the coffee smell is not obvious, too prominent chocolate smell. When the addition of coffee essence is 5g, the smell of the finished coffee is the best. Considering comprehensively, the addition amount of coffee essence is determined to be 5g.

5.5 orthogonal test

Based on the results of single factor experiment, four factors including cocoa powder, coffee powder, compound sweetener (xylitol, sorbitol) and coffee flavor were determined under the conditions of 185g plant fat powder, 200g milk powder and 10g xanthan gum.

5.6 Verification test of the best formula

According to the above-mentioned experiment, the best formula of sugar-free coffee hot drink is 185g plant fat powder, 200g milk powder, 10g xanthan gum, 100g cocoa powder, 50g coffee powder, 450g compound sweetener (xylitol 270g, sorbitol 180g), coffee essence 5g.

According to the best formula, the sensory indexes of sugar-free coffee hot drinks were at a high level, and the total sensory score was 92, which was higher than that of the better components in the results of orthogonal test. The results show that the best combination obtained from the above-mentioned experiments is in line with the reality.

6 conclusion

The results showed that the best formula of sugar-free coffee hot drink was plant fat powder 185g, milk powder 200g, xanthan gum 10g, cocoa powder 100g, coffee powder 50g, compound sweetener 450g (xylitol 270g, sorbitol 180g), coffee essence 5g. Range analysis showed that the primary and secondary order of the effects of various factors on the quality of sugar-free coffee hot drinks was as follows: factor 1 > factor 3 > factor 2 > factor 4, that is, the main factors affecting the quality of sugar-free coffee hot drinks were sweetener, coffee powder, cocoa powder and coffee essence.

The development of sugar-free coffee hot drinks not only increases the variety of our company's solid beverage products, but also gives the products more nutrition and health functions. The flavor of sugar-free coffee hot drink is unique and beautiful, and the indexes of the products are in line with the national standards. Therefore, this formula and technology are of great guiding significance for industrial production.

China Coffee Trading Network: www.gafei.com