| 摘要 |
PURPOSE:To prepare high quality coffee paste which maintains the taste and flavor of coffee when mixed or added to foods, by pasting a finely pulverized mixture comprising fine powder of roasted coffee beans and vegetable fats and oils. CONSTITUTION:Roasted coffee beans are crushed to 200 mesh, dried, and finely pulverized. 55-65 parts by weight of the powdery coffee is mixed with 10-15 parts by weight of refined rice bran oil and 0-1.5 parts by weight of cottonseed oil (both oils are pure vegetable oil), and 0.0025-0.01 parts by weight of tocopherol (an antioxidant of the oil), and the mixture is molten by heating at 50-60 deg.C. The molten mixture is further mixed with 10-12 parts by weight of granulated sugar, 0.87 parts by weight of lecithin, and 0.45 parts by weight of caramel, and kneaded at 55-65 deg.C with a kneader. The pasty coffee thus prepared is rolled to obtain the grain size of 24-45mu, and mixed with vegetable fats and oils (the same amount and kind as mentioned above) and 0.2 parts by weight of natural coffee flavor. The mixture is cooled to 25-35 deg.C under pressure to obtain the objective coffee paste. |
