345results about "Coffee extraction" patented technology

The invention discloses a siraitia grosvenorii instant coffee beverage assisting in reducing uric acid and a preparation method thereof, and belongs to the technical field of food based on the theory of homology of medicine and food. The coffee beverage is composed of instant coffee powder, a compound sweetening agent, coconut milk powder, milk powder and composite herbal powder in a specific proportion. The compound herbal powder is composed of poria cocos, peach kernels, dried tangerine or orange peel and momordica grosvenori which are selected from a medicinal and edible substance catalog. The herbal active ingredients and a coffee system are deeply fused by optimizing an extraction process, the dual regulation effects of inhibiting xanthine oxidase and promoting uric acid excretion are synergistically exerted, and the technical contradiction that common caffeine possibly affects uric acid excretion is effectively solved. The zebra fish in-vivo experiment proves that the level of uric acid can be remarkably reduced (Plt: 0.001), the improvement rate is as high as 17.63%, and a safe and effective daily diet intervention scheme is provided for people with hyperuricemia while the coffee flavor and convenience are provided.

The invention relates to the technical field of coffee cold extraction and concentration equipment, in particular to continuous coffee cold extraction and concentration equipment based on intelligent monitoring. The system comprises an intelligent preprocessing unit, an intelligent cold extraction control unit, a quality monitoring and intercepting unit and a concentration presetting unit, the intelligent preprocessing unit collects coffee bean parameters and moisture content data through the radio frequency identification technology, and the intelligent cold extraction control unit accurately controls cavity switching through a servo motor; the optimal extraction environment is automatically matched for coffee powder with different characteristics, parameters such as temperature, pressure and concentration in the processing process are analyzed in real time based on a machine learning algorithm, and extraction process parameters are dynamically adjusted. And the quality monitoring and intercepting unit performs multi-dimensional quality evaluation on the extraction liquid to ensure the stable quality of the final product. According to the invention, a whole-process intelligent control system from raw material processing to finished product output is constructed, and the quality consistency and the production efficiency of the coffee cold extraction concentrated product are remarkably improved.

The present invention concerns a method for producing a chitosan-based antioxidant film, the method comprising the steps of autoclaving spent ground coffee with distilled water to obtain a spent ground coffee extract; filtering the spent ground coffee extract; homogenizing the filtered spent ground coffee extract; mixing the homogenized spent ground coffee extract with a chitosan solution comprising chitosan, glycerol, and acetic acid, so as to obtain a chitosan-spent ground coffee mixture comprising 1-10% v / v spent ground coffee extract; filtering and homogenizing the chitosan-spent ground coffee mixture; casting the homogenized chitosan-spent ground coffee mixture into a mold; and drying the casted chitosan- spent ground coffee mixture to obtain the chitosan-based antioxidant film. The chitosan-based antioxidant film obtained from the process of the present invention could be applied to foods and other commodities that are sensitive to lipid and photo oxidation and presents an environmentally friendly alternative to single-use plastics.

A liquid composition containing, as a sucrose fatty acid ester in liquid form, a sucrose fatty acid ester in which the constituent fatty acid has 16 or more carbon atoms, the liquid composition comprising terpenes and a monohydric alcohol and / or a dihydric alcohol, wherein the content of the terpenes is 0.08-1.2 parts by weight relative to 1 part by weight of the sucrose fatty acid ester, the content of the monohydric alcohol and / or the dihydric alcohol is 0.50-5.0 parts by weight relative to 1 part by weight of the sucrose fatty acid ester, and the content of the sucrose fatty acid ester is 15-80% by weight of the total amount of the liquid composition.

The present invention relates to the use of a protein deamidase for obtaining a plant-based ready-to-drink coffee or tea beverage with improved stability, in particular improved storage stability.

A beverage-making machine includes: a housing; a fluid reservoir mounted to the housing; a flow meter; a pump fluidly connected with the water reservoir; a heating unit; and a brew station having an outlet; wherein the fluid reservoir, the pump, the heating unit and the brew station define a fluid path. A controller is configured use flow rate measurements to determine if replenishment of the fluid reservoir is needed or not.

To provide a novel flavor enhancer. [Solution] A flavor enhancer containing one or more compounds selected from group A below as an active ingredient. A method for improving the flavor of a flavor-imparting composition, comprising the step of adding one or more compounds selected from group A below to the flavor-imparting composition. A method for improving the flavor of a consumer product, comprising the step of adding one or more compounds selected from group A below to the consumer product. (Group A) cis-2,3-dimethylthirayran, trans-2,3-dimethylthirayran, 2,2,3-trimethylthirayran, 2,2-dimethylthirayran

A method of improving flavor of a combination of a composition for increasing circulating ketone levels is disclosed. A composition containing (D)-β-hydroxybutyric acid (D-BHB), (D)-β-hydroxyvaleric acid (D-BHV), and (D)-1,3 butanediol (D-1,3BD) is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

The invention discloses a decolorized chlorella protein, a preparation method thereof and application of the decolorized chlorella protein in preparation of foaming liquid, and relates to the technical field of biology. The preparation method comprises the following steps: extracting and decolorizing chlorella protein of chlorella pyrenoidosa, and drying to obtain the decolorized chlorella protein. According to the invention, an efficient chlorella protein extraction technology suitable for industrial production is established; the chlorella protein is treated by adopting an ethanol decolorizing method, the influence of two decolorizing methods and different decolorizing times on the decolorizing effect, the protein structure and the physicochemical property is systematically evaluated, the decolorized chlorella protein foaming liquid is prepared and represented, and the application effect of the decolorized chlorella protein foaming liquid in the foamed coffee is verified. Results show that the decolorized chlorella protein provided by the invention has excellent foaming characteristic, has the advantages of high protein purity and high sensory acceptance, and provides important technical support for efficient extraction of chlorella protein and widening of application range of chlorella.

The invention discloses a preparation and processing method of coconut-based metagen coffee, and belongs to the field of coffee processing. Coconut water is fermented by lactobacillus plantarum HNU531, a drying aid beta-cyclodextrin is added, and freeze drying is performed to prepare the coconut-based metagen, and the coconut-based metagen has good solubility. By additionally adding the coconut-based metagen into the instant coffee, the contents of gallic acid, isomaltose, trehalose and the like which are beneficial to a human body in the coffee can be increased. The sour taste and bitter taste of the coffee can be reduced, and the quality of the coffee is improved.

To provide effective means for preventing aggregation in vegetable milk under a high temperature condition.SOLUTION: Dispersibility of vegetable milk under a high temperature condition is increased by treating the same with a protein deamidase. Thus, when the vegetable milk is added to a liquid beverage, liquid food, etc. at a high temperature, the aggregation in the vegetable milk is prevented. A vegetable milk for addition to liquid food or beverage at 60°C or higher is provided, wherein the liquid food or beverage has a pH of 5 to 10 after the addition of the vegetable milk, and the vegetable milk has been treated with a protein deamidase.SELECTED DRAWING: None

The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and / or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.

To provide technique that improves a taste added by polyphenols.SOLUTION: A composition for improving the taste of a polyphenol-containing composition comprises fucose as an active ingredient. There is also provided a method for improving the taste of a polyphenol-containing composition, by blending fucose with the polyphenol-containing composition. The polyphenol-containing composition preferably contains at least one polyphenol selected from the group consisting of cacao polyphenol, theaflavin, isoflavone, chlorogenic acid, catechin, curcumin, anthocyanin, shogaol, and gingerol.SELECTED DRAWING: None

The invention discloses a prebiotic black coffee beverage capable of improving the intestinal health function and a preparation method and application thereof, and belongs to the technical field of functional food. The invention discloses a prebiotic black coffee beverage with a function of improving intestinal health. The prebiotic black coffee beverage is prepared from the following raw materials: water, a black coffee concentrated solution, resistant dextrin, polydextrose, fructo-oligosaccharide, puerarin, mogroside and xanthan gum. The prebiotic black coffee drink added with prebiotics, dietary fibers and medicinal and edible components has the functions of improving intestinal health, promoting excretion and relaxing bowels, and is suitable for intestinal health management of people who have high sedentariness and irregular work and rest.

The present invention relates to a capsule (1) of cellulosic material for soluble edible products, comprising a container (2) defined by a side wall (21), a water inlet cover member (22) and an edible product outlet cover member (23) wherein said water inlet cover member (22) comprises at least one double-blind groove (4) provided on an inner surface of the water inlet cover member (22), the double blind grooves (4) comprise a first blind groove (41) and a second blind groove (42); the second blind groove (42) is accommodated in the first blind groove (41); the depth portion of the first blind groove (41) is smaller than the depth portion of the second blind groove (42). The invention also relates to a method for producing the capsule, and the invention relates to the industry in which soluble edible products are produced.

The invention relates to a compact coffee press comprising plunger member, a soft, flexible diaphragm, and a receptacle member comprising an outlet, wherein the diaphragm is reversibly displaceable between a first position where the plunger member is elevated above the diaphragm, and a second position where the plunger member is depressed and the diaphragm is inverted, the plunger member fitting substantially within the diaphragm, and the diaphragm fitting substantially within the receptacle member. The invention further relates to a method of brewing and extracting coffee with the use of the compact coffee press.

The invention relates to the technical field of food, in particular to a red ginseng coconut milk coffee beverage and a preparation method thereof, the red ginseng coconut milk coffee beverage comprises the following raw materials: feed liquid I: coconut milk, sugar, single coconut water, sodium caseinate, gellan gum, potassium chloride, a compound emulsifier, phosphate, an acidity regulator and water; the feed liquid II comprises sugar, instant coffee powder, red ginseng paste, wolfberry concentrated juice, compound gellan gum and water; according to the red ginseng coconut milk coffee beverage prepared by the invention, the problem that red ginseng is bitter and astringent and conflicts with flavor is solved, the taste level and visual impact of the coffee beverage are increased, the refreshing effect of coffee is met, and the product is endowed with the effects of resisting fatigue and enhancing immunity.

The invention provides a coffee and soybean milk composition for body weight management and a preparation method thereof. The coffee and soybean milk composition comprises the following components in parts by mass: 10-20 parts of a coffee component, 20-60 parts of a soybean protein component, 5-10 parts of a mitochondrial activator and 5-15 parts of dietary fibers. According to the coffee and soybean milk composition provided by the invention, the coffee component, the soybean protein component, the mitochondrial activator and the dietary fiber are scientifically and specifically proportioned, so that key functional components, namely caffeine and chlorogenic acid in coffee, generate a synergistic biological effect with the soybean protein; and a coordinated regulation system of a targeted lipid metabolism full chain is systematically constructed. According to the preparation method, the coffee-dietary fiber microcapsule powder is obtained through a microencapsulation process, the structure can effectively protect heat-sensitive components such as chlorogenic acid and part of aroma substances in coffee from being damaged in the processing and storage process, and the synergistic effect performance of beneficial components in the coffee and soybean milk composition in the human body is guaranteed.

The invention relates to the technical field of food processing, and discloses an instant solid beverage with coconut fragrance or cocoa flavor and a preparation technology thereof.The preparation technology comprises the steps that the rotating speed of a mixer is set to be 12 r / min to 50 r / min, lipid components in a high-fat base material are made to seep out through heat generated by mechanical shearing, and lipid coating films are formed on the surfaces of maltodextrin particles; adding functional extract micro-powder into the mixer, reducing the rotating speed to 25r / min to 30r / min, and anchoring the functional extract micro-powder on the surfaces of the particles by using the surface adhesive force of the lipid coating film, so as to construct a core-shell powder structure; according to the invention, endogenous lipid of the raw materials is utilized to construct a surface anchoring mechanism, physical segregation of functional micro-powder in a filling link is eliminated, packaging and sealing defects caused by dust adsorption are avoided, and product component homogeneity and shelf life integrity under the condition of no exogenous chemical additives are improved.

We provide water that can be used to brew delicious coffee, water that can be used to brew delicious tea, and water that can be used to manufacture delicious coffee and tea beverages. [Solution] Water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, which is melted pure ice. Alternatively, water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, which may be freeze-thawed mineral water in which the sum of the calcium and magnesium concentrations is in the range of 5 ppm to 300 ppm.

The invention discloses a coffee beverage with a unique flavor and a preparation method of the coffee beverage. The coffee beverage with the unique flavor is prepared from the following raw materials in parts by weight: 15-25 parts of coffee beans, 2-8 parts of chicory roots, 0.5-1.5 parts of cauliflower, 0.2-0.6 part of glycine, 0.4-1.2 parts of glucose and 0.6-1.5 parts of sugar. By adding the chicory roots, the bitter taste of the coffee can be reduced, the taste is improved, the fragrance of the coffee is improved with the assistance of the cauliflower, and then the prepared coffee has the unique taste and can meet the taste requirements of most people; besides, in the preparation method disclosed by the invention, the coffee beans and the chicory roots are baked, and glycine and glucose are added in the baking process of the coffee, so that the coffee can be subjected to Maillard and caramelization reactions, the fragrance and color of the prepared coffee are further improved, and finally the prepared coffee has a unique flavor.

The invention discloses a freeze-dried coffee powder preparation method based on an integrated membrane process. The freeze-dried coffee powder preparation method comprises the following steps: baking and frying cleaned coffee beans; the coarse grinding particles are crushed into coffee powder through an airflow impact device; filling the coffee powder into an extraction device, and performing ultrasonic extraction in a low-temperature environment to obtain a coffee extract; filling the coffee extract into a forward osmosis concentration device, concentrating to obtain a coffee concentrated solution, and recycling the drawn solution in the forward osmosis concentration process in a membrane distillation process driven by baking waste heat for regeneration; filtering and sterilizing the coffee concentrated solution by adopting a microfiltration membrane to obtain a sterile concentrated solution; and freeze-drying the sterile concentrated solution in a vacuum environment, and crushing the freeze-dried concentrated solution through a low-temperature crushing device to obtain the freeze-dried coffee powder. High-temperature operation is avoided in the whole preparation process, heat-sensitive functional components in the coffee can be reserved to the maximum extent through low-temperature ultrasonic extraction and normal-temperature non-thermal concentration, and the original flavor and fragrance of the coffee can be effectively reserved through low-temperature freeze drying.

The invention discloses a compound stabilizer and a milk coffee beverage, and relates to the technical field of food additives, the compound stabilizer is used in the milk coffee beverage, and the compound stabilizer comprises the following components in parts by mass: 5-8 parts of an emulsifier, 1.2-2.5 parts of a thickener and 1.2-2.5 parts of phosphate. Meanwhile, the mass parts of the emulsifier, the thickening agent and the phosphate are controlled within the range, so that a stable beverage system can be formed after the compound stabilizer is added into the milk coffee beverage, and the aroma and taste stability of the milk coffee beverage after high-temperature sterilization and the system stability after high-temperature storage are improved; the quality problems of protein precipitation, water separation, product layering, oil slick and the like after the milk coffee beverage is placed for a long time are reduced, and the storage stability and consumption experience of the product are remarkably improved.

The invention belongs to the field of food, and particularly relates to powdered oil containing a yeast source natural emulsifier as well as preparation and application of the powdered oil. The powdered oil is prepared from the following raw materials in parts by weight: 40.0-55.0 parts of vegetable oil, 10.0-30.0 parts of a yeast source natural emulsifier, 0.5-1.0 part of a flow aid, 5.0-40.0 parts of an embedding medium and 5.0-15.0 parts of an auxiliary material, and the yeast source natural emulsifier comprises yeast dietary fiber and / or yeast protein. According to the invention, the yeast protein and the yeast dietary fiber are used as the natural emulsifier of the yeast source to replace an industrially synthesized emulsifier or an emulsifier such as sodium caseinate and the like used for preparing the powdered oil in the prior art, so that not only is the label cleaning of the powdered oil realized, but also the production cost of the powdered oil is effectively reduced.

A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a carbon and / or silica based resin with adsorptive function to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a carbon and / or silica based resin with adsorptive function to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.

The invention relates to an adsorption system (10) for enriching flavorings, comprising at least one working chamber (12) in which at least one sorbent is arranged as a stationary phase and can be supplied with a flavoring-containing fluid as a mobile phase for the purpose of flavoring adsorption. The invention further relates to a method for operating such an adsorption system (10), a flavoring concentrate, and a beverage that is obtainable and / or obtained by mixing an at least partially dealcoholized beverage with such a flavoring concentrate.

To provide a collagen-containing composition and a method for producing the same, a collagen-containing composition for addition to foods and drinks, and a collagen odor masking agent and a masking method that enable effective masking of collagen odor.SOLUTION: A collagen-containing composition contains collagen, a steviol glycoside, α-glucosyl rutin, and diethyl succinate and / or diethyl malonate.SELECTED DRAWING: None

Method for producing an instant beverage composition in the form of granules and / or agglomerates based on at least one carrier and / or matrix material and at least one flavoring agent, the procedure comprises the following procedural steps: (a) Manufacturing and / or supplying a mixture comprising at least one finely ground carrier and / or matrix material in particulate form and at least one finely ground flavoring agent in particulate form, wherein the at least one carrier and / or matrix material is used in an amount not exceeding 60% by weight, based on the mixture; then (b) Producing a granulate and / or agglomerate from the mixture obtained in process step (a); and then (c) Drying of the agglomerates and / or granules obtained in process step (b) to a defined residual moisture content; wherein process step (a) comprises fine grinding of the carrier and / or matrix material and the flavoring agent used in the mixture of carrier and / or matrix material and flavoring agent, wherein the fine grinding is carried out in such a way that the carrier and / or matrix material and the flavoring agent are each adjusted to a volume-related mean particle diameter Dv50, determined by laser diffraction, of less than 100 µm, and wherein the granules and / or agglomerates are adjusted in process step (c) to a residual moisture content in the range of 0.1 to 15 wt.%, based on the composition.

This utility model discloses a coffee brewing device, including an outer tank and an inner tank fixedly disposed inside the outer tank. The space between the outer and inner tanks is used to hold water. A connecting shaft is disposed inside the inner tank, and multiple stirring rods are fixedly disposed on the outer surface of the connecting shaft. One end of each stirring rod is connected to the interior of the connecting shaft. A gas supply pipe is fixedly disposed on the top of the outer tank. This utility model relates to the field of coffee production technology. This coffee brewing device heats the water between the outer and inner tanks via an electric heating element. The generated steam enters the hollow stirring rods through the gas supply pipe, drive rod, and connecting shaft, and is ejected from the vent, directly acting on the material in the inner tank. This dual heating method of "internal steam injection + external water bath" avoids the heat loss of traditional external heating, making the material more evenly heated in all areas, significantly reducing local overheating or underheating, and improving the quality stability of the coffee brew.

An extractor apparatus that incorporates an autoclave that defines an interior, which extends along a longitudinal axis between opposite media inlet and discharge ports. Also included is a feed assembly that is coupled to the inlet port to supply media during operation to the interior, which establishes a media bed movable about the longitudinal axis through the interior to the discharge port. Further incorporated is a solvent supply that is coupled to the autoclave proximate the discharge port to establish during operation pressurized solvent cross flow that is directionally opposite the direction of movement of movable bed. An extract port is also included, which is coupled to the autoclave proximate the inlet port to extract cross-flowed solvent from the movable media bed during operation. Further included is a capture assembly that is sealingly coupled to the discharge port and which during operation, captures spent media, and is movable to discharge the spent media. The capture assembly may also extract residual solvent from the spent media, which may be communicated to the interior between the inlet and discharge ports.