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Mocha ready-to-drink beverage
Stabilization and suspension
Mocha ready-to-drink beverage
Ingredion Ingredients Used: Ticaloid® PRO 122 RD - 75000772
Formula
-
| Ingredient | Amount | % as is |
|---|---|---|
| 2% milk | 66.00 | |
| Water | 21.65 | |
| Granulated sugar | 5.00 | |
| Coffee extract | 5.00 | |
| Ticaloid® PRO 122 RD | 1.15 | |
| Cocoa powder | 1.00 | |
| Disodium phosphate | 0.10 | |
| Sodium citrate | 0.05 | |
| Sodium chloride | 0.05 | |
| TOTAL | 100 |
Prev
1
Preparation
- Prepare cocoa slurry by adding cocoa powder to portion of water, heat to 74ºC, hold for 5 minutes, cover, and then maintain at 49ºC.
- Add disodium phosphate, sodium citrate, and sodium chloride to water and mix for 5 minutes.
- Add coffee extract to Step 2 slurry and mix for 5 minutes at 600 rpm.
- Hydrate Ticaloid PRO 122 RD in 2% milk separately from water for 10 minutes.
- Add Ticaloid PRO 122 RD/milk slurry from Step 4 to the Step 2 slurry.
- Add master cocoa slurry and mix for 2 minutes.
- Add granulated sugar and mix for 2 minutes.
- High shear mix for 1 minute at 7500 rpm using Silverson high shear mixer.
- Indirect UHT process: preheat 65ºC, main heat 140ºC for 3 seconds, homogenize upstream at 2000/500 psi.
- Collect cold into sterile bottles and store in refrigerator.
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