1131results about "Coffee extraction" patented technology

The invention relates to application of breast milk oligosaccharides to improvement of intestinal flora of mothers and infants, in particular to application of 2 '-fucosyllactose to preparation of food which is taken by a mother and contributes to regulation of intestinal flora of the mother and offspring thereof, and the mother is in a gestation period and / or a lactation period. The invention is provided through a large amount of research; when a mother supplements a certain amount of 2 '-fucosyllactose in a gestation period and / or a lactation period, the abundance of beneficial bacteria in intestinal tracts of the mother can be remarkably improved, the content of harmful bacteria is reduced, meanwhile, the abundance of beneficial bacteria in intestinal tracts of filial generations of the mother is remarkably improved, and the content of harmful bacteria is reduced; particularly, the abundance of some beneficial bacteria which cannot be directly eaten in the intestinal tracts of the mother and the offspring can be adjusted.

The invention belongs to the field of nutrient substance research, and particularly relates to application of a nutrient composition to regulation of brain immunity. The invention provides application of a nutritional composition in preparation of food for regulating brain immunity. Wherein the nutritional composition comprises the following necessary components: lactoferrin and fucosyllactose, and in the nutritional composition, the mass ratio of the lactoferrin to the fucosyllactose is 1: (0.1-30). Research finds that after lactoferrin and fucosyllactose are combined according to a certain proportion, the lactoferrin and fucosyllactose have a synergistic effect of regulating brain immunity. Experimental data show that after the combination of lactoferrin and fucosyllactose is used for treating the BV2 cells, the trend that the BV2 cells are differentiated into M2 phenotype microglial cells is higher than the trend that the BV2 cells are differentiated into M1 phenotype microglial cells, and the amount of secreted inflammatory factors is obviously reduced.

Provided is a flavor deterioration inhibitor that, when used in a beverage, suppresses flavor deterioration caused by the storage environment, especially flavor deterioration caused by light irradiation, without adversely affecting the original flavor of the beverage. Also provided is a beverage including said flavor deterioration inhibitor.　A flavor deterioration inhibitor that is for food and drink and includes a protein material having the following properties A and B is used. Alternatively, by configuring a beverage to include 10-1,500 ppm of said protein material, flavor deterioration caused by the storage environment can be suppressed. (A) An aqueous solution including a crude protein amount of 20 mass% has a viscosity of 10,000 mPa∙s or less when measured at 25ºC after having been heated at 80ºC for 30 minutes. (B) The 0.22 M TCA solubilization is 30%-95%.

The invention discloses a rice milk coffee beverage and a preparation method thereof, and belongs to the technical field of coffee beverages. The preparation method of the rice milk coffee beverage comprises the following steps: mixing brown rice milk and glutinous rice milk to obtain mixed rice milk; adding a compound enzyme into the mixed rice milk, and carrying out enzymolysis and pre-gelatinization to obtain pre-gelatinized rice milk, wherein the compound enzyme comprises cellulase and amylase; gelatinizing the pre-gelatinized rice milk to obtain gelatinized rice milk; whey protein powder is added into the gelatinized rice milk for hydration, and homogenization treatment is performed to obtain homogenized rice milk; adding compound bacteria into the homogenized rice milk, and fermenting to obtain fermented rice milk, wherein the compound bacteria comprise saccharomycetes and lactic acid bacteria; the fermented rice milk and coffee are mixed to obtain the rice milk coffee beverage. The prepared rice milk coffee beverage can replace milk to improve bitterness and roughness of coffee, people with lactose intolerance can be cared, discomfort caused by lactose intolerance is reduced, and the rice milk coffee beverage has unique flavor.

A beverage brewing pot and a beverage brewing method using the same. The brewing pot includes a first pot liner, a second pot liner, a water-air pump and a controller. A brewing chamber is arranged between the first pot liner and the second pot liner. The first pot liner, the second pot liner and the brewing chamber are in communication. At least the first pot liner is sealed during operation. A first water-level sensor is provided at the top of the first pot liner, and a second water-level sensor is provided at the top of the second pot liner. The controller controls the water-air pump to feed air to the first pot liner to direct the water to flow into the second pot liner. The controller controls the water-air pump to operate reversely, such that the water in the second pot liner is pumped back to the first pot liner.

An immersion brewing device and method of using same are disclosed. The brewing device comprises a body, a lid, a basket contained within the body, a pull-up means for creating vacuum pressure within the body, an agitator coupled to the pull-up means and detachably coupled to the basket, and a locking means for locking the agitator to the pull-up means. The pull-up means comprises a main shaft having a top and an opposing bottom, a spinner cap disposed about the top of the main shaft, and a wingnut rotatably disposed about the main shaft. The agitator comprises one or more flat blades angled to create a helicopter-blade-like-movement. The locking means comprises a detent and a detent channel adapted to receive the detent, wherein the detent is disposed about one end of each blade, and wherein the detent channel is cut into the basket.

The present invention relates to the technical field of coffee extraction, and discloses a coffee extract production device, including an extraction tank, wherein the bottom of the extraction tank is clamped with a bracket, the top of the extraction tank is threadedly connected to a top cover, the interior of the extraction tank is clamped with an extraction mechanism, the outer surface of the bracket is fixedly connected to a vibration mechanism, the interior of the extraction tank is threadedly connected to a damping mechanism, the outer surface of the damping mechanism is threadedly connected to an opening and closing valve, a double-layer filter is provided through the extraction mechanism, the spacing is adjustable, the extraction speed can be controlled, impurities can be filtered, and the whole can be taken out for easy maintenance; the vibration mechanism helps the raw materials to fall and distribute when added, and helps cleaning when washing; the damping mechanism buffers the impact of the coffee liquid, and the secondary filtration improves the quality; the vibration mechanism and the damping mechanism work together to improve the extraction efficiency and quality, and ensure the stability of the equipment.

A composition for making a drink includes a coffee bean ingredient, an antacid ingredient, a polysaccharide ingredient having an extract from mushroom, and solid particles including the coffee bean ingredient, the antacid ingredient and the polysaccharide ingredient. The composition includes the coffee bean ingredient from 80 wt-% to 99 wt-% based on a total weight of the composition, the antacid ingredient from 0.5 wt-% to 10 wt-% based on the total weight of the composition, and the polysaccharide ingredient from 0.5 wt-% to 10 wt-% based on the total weight of the composition.

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.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

The invention relates to a taste regulator as well as a preparation method and application thereof. The taste regulator can inhibit unpleasant tastes such as bitter taste and astringent taste in food. The taste regulator is formed by gathering edible polymers with specific polymerization degree and multivalent ions in a solution through multivalent weak interaction. More specifically, the preparation method of the taste sense regulator comprises the following steps: adjusting a solution of an edible polymer to a specific pH value, carrying out membrane treatment, adding a multivalent ion extract solution filtered by a membrane, and incubating at room temperature for a certain time to obtain the taste sense regulator. The taste modulators can be used in liquid, semi-solid, and solid foods to improve or mitigate unpleasant taste therein. Therefore, the taste regulator is a broad-spectrum bitterness and other peculiar smell inhibitor, and not only improves the sensory quality of food, but also improves the acceptability of people.

The invention relates to the technical field of preparation of solid beverages, discloses a preparation method of a ketogenic solid beverage, and provides active high-protein cream powder, protein is modified through hydroxypropyl distarch sodium phosphate under the action of thermal induction and is covalently grafted with fructo-oligosaccharide, a structure with relatively high stability is formed after grafting, and the ketogenic solid beverage is prepared. And protein molecules are not easy to gather together. According to the present invention, the nutrition level of the product is further enriched, the absorption of the nutrition of each component by the human body is easily achieved, the malnutrition problem caused by the ketogenic diet is avoided, the unpleasant taste caused by the addition of fat and protein is avoided through the reasonable matching of the components, and the brewing property of the solid beverage is improved through the improvement of the active high-protein cream powder; the obtained ketogenic solid beverage has the characteristics of balanced nutrition, good flavor, stable property and easiness in storage.

The invention belongs to the technical field of food, and particularly relates to a method for preparing coffee mate from brewer's grains. According to the method, the brewer's grains are crushed and then subjected to alkali cooking, then high-pressure homogenization treatment is combined, protein in the brewer's grains is released, the brewer's grain protein can be adsorbed on an oil-water interface, a stable emulsion is formed, and the purpose of preparing the coffee mate from the brewer's grains is achieved. Meanwhile, the brewer's grain contains various nutritional ingredients and health-care ingredients, and when the brewer's grain is used as a coffee mate, the nutritional value of coffee is increased, the flavor of the coffee is improved, and a certain health-care effect can be achieved. Results of the embodiment show that after the coffee mate prepared by the method provided by the invention is added into coffee, the coffee mate is closest to a commercially available Nestle coffee mate in chromaticity, appearance and particle size distribution, and the coffee mate has application potential.

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 relates to a composition of a ready to mix drink with green coffee extract as the main component. The current embodiment of our present invention includes three types of composition to provide flavour difference. Namely, mocha coffee, roasted coffee and cappuccino coffee flavour. The main components of the composition include the following ingredients in all the variants namely green coffee extract (50%), pullulan, propylene glycol, maltodextrin, polyethylene oxide, glycerol, polysorbate 80, sorbitol, nuesilin UFL2. Di basic calcium phosphate anhydrous, with only the flavoring agent as the changeable component to the composition.

The purpose of the present invention is to provide a food or beverage in which turbidity caused by the reaction between polyphenol and a collagen peptide is reduced and which has a good flavor.　Provided is a food or beverage containing polyphenol and a collagen peptide, wherein the food or beverage further contains gelatin, and the isoelectric point (X) of the gelatin and the pH (Y) of the food or beverage satisfies the relationship represented by formula 1.

A method of preparing an extract can include loading extraction material into an extraction cell or a capsule extraction cell having a first portion and a second portion with ground coffee having a particle size between 200 μm to 400 μm. The method can further include introducing a flow of extraction medium through the first portion of the extraction cell. The method can include, within less than 75 seconds, 3 minutes, or 30 minutes of introducing a portion of the flow of extraction medium into the extraction cell, withdrawing from a filter at the second portion of the extraction cell, extract that has been extracted from the extraction material by the portion of the flow of extraction medium introduced into the extraction cell.

The invention discloses a functional beverage and a preparation method, and belongs to the technical field of beverages. The preparation method comprises the following steps: filling a sterilized beverage, sealing, extracting air, and injecting high-purity oxygen into a bottle to prepare an oxygen-containing beverage. The method is controllable in condition and simple to operate, the deterioration time of the beverage is greatly delayed by a pure oxygen environment, nutrition loss caused by an acidic material such as carbonic acid is avoided, meanwhile, fatigue can be quickly relieved by supplementing a small amount of high-concentration oxygen after people are tired, and the beverage is free of astringent taste or irritation in taste and good in stability.

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

The present disclosure pertains to a composition for soil and plant improvement comprising potassium and / or ammonium salt of melanoidin extracted from roasted coffee, preferably from spent coffee grounds and methods for treating plants and / or soil with said compositions.

The invention discloses a method for increasing caffeine content and crude fat content in coffee extract liquor through combination of subcritical water extraction and ethanol. The method comprises the following steps: mixing coffee bean powder with an ethanol water solution, sequentially carrying out programmed heating, staged pressure and temperature control subcritical water extraction, cooling, carrying out solid-liquid separation, and carrying out reduced pressure distillation on filtrate to recover ethanol, thereby finally obtaining the coffee extract. Through ethanol concentration regulation and control in combination with staged temperature control, the content of crude fat is increased to be greater than or equal to 12mg / g while the content of caffeine is greater than or equal to 18mg / g. According to the method, the defect of low crude fat content in traditional subcritical extraction is overcome through the synergistic effect of polarity adjustment of ethanol and subcritical water, and efficient enrichment of two components is realized.

The invention relates to the technical field of coffee concentration and separation, in particular to low-temperature vacuum concentration equipment for coffee cold extraction liquid. The device comprises a concentration cavity, a supporting frame is fixedly connected to the surface of the concentration cavity, a buffering discharging assembly is fixedly connected to the top of the concentration cavity, a filtering assembly is arranged at the bottom of an inner cavity of the buffering discharging assembly, and a spiral discharging frame is rotationally arranged in the inner cavity of the buffering discharging assembly and used for slowing down the coffee falling speed. And the particles are uniformly distributed on the surface of the filter assembly. The spiral discharging frame is driven to rotate by utilizing driving force for initial coffee discharging, meanwhile, the driving assembly provides auxiliary power to ensure stable operation, and at the moment, the spiral discharging frame synchronously drives the stirring assembly to rotate, so that coffee liquid starts to be stirred at the moment of entering the concentration cavity, small molecule particles are rapidly dispersed and prevented from being precipitated or layered at the bottom of the cavity, and the concentration effect is improved. And uniform and stable components of the concentrated solution are ensured, and automatic linkage of'discharging and stirring 'is realized.

The invention relates to a grinding and extraction apparatus for roasted coffee beans comprising a grinding device (60) and an associated extraction device (70); the grinding device (60) comprising one or more housings for receiving one or more beans containers (10, 20) with roasted coffee beans of the same or different types; the grinding device (60) comprising a reader (62) to obtain the information of the product parameters of the roasted coffee beans of the one or more beans containers (10, 20); the grinding device (60) further comprising a control unit configured to adapt the grinding size and the quantity of roasted coffee beans for obtaining a certain coffee blend from each beans container to be grinded according to these product parameters and / or according to a recipes database (64) comprising the beverage information associated to the beverage to be prepared; the grinding device (60) further comprising an encoder (62) to encode the beverage information on programmable identification means (65) on a product holder (61) in the grinding device (60), to where the grinded coffee is sent; the extraction device (70) being configured for receiving the product holder (61) and comprising reading means (72) to identify the beverage information in the said product holder identification means (65), the extraction device (70) further comprising a control unit to extract the beverage according to the beverage information retrieved and / or from the beverage information retrieved from a beverage database in this control unit. Moreover, the invention relates to a method for grinding roasted coffee beans and preparing a beverage from them using a grinding and extraction apparatus as the one described, and also refers to the use of a grinding and extraction apparatus as the one described for delivering a certain beverage from roasted coffee beans.

Disclosed is a method for producing a beverage including thawing a raw material 1 in a frozen form, in which the thawing includes introducing water vapor into a thawing chamber 10 after the raw material 1 in the frozen form is disposed in the thawing chamber 10.

To provide: a food or beverage that contains a compound represented by structural formula (1) but can suppress the sourness of the compound; a sourness suppressant for the compound represented by structural formula (1) in a food or beverage; and a method for suppressing the sourness of the compound represented by structural formula (1) in a food or beverage.SOLUTION: A food or beverage contains a compound represented by structural formula (1), and a protein, where the content of the compound represented by structural formula (1) in the food or beverage is 0.001-0.05% (w / w or w / v), and the content of the protein in the food or beverage is 0.08-30% (w / w or w / v).SELECTED DRAWING: None

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.

Coffee-like beverage compositions and methods of forming and using them that include an unfermented plant-based mixture combined with a fermented substrate and optionally one or more flavor additives.

The present invention belongs to the field of functional substance research, and specifically relates to the use of functional nutritional compositions that contribute to brain immunoregulation. The functional nutritional composition of the present invention comprises the following essential ingredients: 3-fucosyllactose and osteopontin, and in the functional nutritional composition, the mass ratio of 3-fucosyllactose to osteopontin is (0.05-36):1. The present invention has found that the combination of 3-fucosyllactose and osteopontin, especially in a certain proportion, has a synergistic effect of contributing to brain immunoregulation, especially regulating the polarization trend of microglia.

A machine (10) for preparing coffee beverages comprises a plurality of containers (20, 20A, 20B, 20C) suitable to contain certain types of coffee beans, which can be selectively associated with a same housing seating (11) of the machine (10).

The invention relates to zero-lactose modified milk for coffee as well as a preparation method and application of the zero-lactose modified milk. The zero-lactose modified milk for coffee is prepared by the following steps: carrying out enzymolysis on pasteurized raw milk by adopting Bonlacta lactase at 40-50 DEG C, and then carrying out sterilization and enzyme deactivation on a dairy product subjected to enzymolysis, so as to obtain the zero-lactose modified milk. The modified milk not only meets the eating requirements of lactose intolerant people, but also is used as a milk base in latte coffee, the coffee fragrance is full and rich, the whole milk feeling is prominent, the fusion degree with coffee is high, and the flavor is clean and natural. Particularly, compared with other milk products and coffee beans, the zero-lactose modified milk and the Italian blended coffee beans are combined and can influence each other to generate a featured latte coffee product, so that a coffee brand is helped to form a featured coffee product, and a unique brand taste is slowly formed; and a favorable contribution is made for popularization of coffee brands.