804results about "Coffee extraction" patented technology

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.

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.

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 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.

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 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.

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.

A device for preparing an extract may have a plurality of extraction chambers. Each extraction chamber may include an aspect ratio defined by dividing the length of each extraction chamber by the width of each extraction chamber. A stream of extraction media may be directed through the extraction chamber.

The utility model discloses a coffee bean extracting and separating device which comprises a bottom plate, a rotating rod is installed at the upper end of the middle of the bottom plate through a bearing, a driving mechanism is installed at the lower end of the rotating rod and used for driving the rotating rod to rotate, a feeding hopper is installed on the left side of the rotating rod, and a smashing and extracting mechanism is installed at the right end of the rear side of the rotating rod. A slag containing barrel is mounted on the front side of the rotating rod; an operation frame is fixedly installed at the upper end of the rotating rod, material placing holes are formed in the side portion of the operation frame at equal angles, filter screen baffles are rotatably installed at the lower ends of the material placing holes, each material placing hole is correspondingly provided with a control mechanism, and the control mechanisms are used for controlling the filter screen baffles to be opened and closed; the control mechanism comprises a fixing frame. According to the coffee bean extracting and separating device, continuous coffee bean extracting and separating operation is achieved through the material containing holes formed at equal angles, meanwhile, the operation accuracy is improved, errors are reduced, normal work is guaranteed, and the processing efficiency is improved.

The invention relates to the technical field of coffee, and particularly discloses a fruit coffee formula and a making process thereof.The fruit coffee formula comprises, by weight, 10%-30% of coffee essence, 50%-70% of pure milk and 10%-30% of fruit essence, and the coffee essence is prepared by mixing and extracting coffee beans ground into powder and water. The fruit essence is prepared by crushing or squeezing fruit raw materials. The fruit coffee produced by the production process of the fruit coffee not only has a traditional coffee flavor, but also has a fruit flavor and a mellow taste, and compared with a traditional milk tea beverage, the fruit coffee has a good fat reducing effect and a wide application range.

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.

The invention discloses a preparation method of a coffee solid beverage capable of reducing astringent taste. The method comprises the following steps: (1) freezing, (2) soaking, (3) baking, (4) grinding, (5) cold extraction, (6) concentrating, (7) freeze-drying and (8) blending. The coffee solid beverage capable of reducing astringent taste, which is prepared by the method disclosed by the invention, is rich in polyphenol components, and the astringent taste problem is obviously improved.

The invention relates to a hot extraction formula of wild ancient tree black tea and coffee. The hot extraction formula is prepared from the following raw materials by weight: 3-5g of Yunnan wild ancient tree black tea; 300 to 500g of mountain spring water; 8-12 g of coffee beans; 20-35 g of an espresso coffee liquid; 1-3 g of crushed fresh orange peel; 1-2g of green prickleyash; 1-2g of cinnamon sticks; and 50-60g of iced litchi honey water. According to the hot extraction formula of the wild ancient tree black tea and the coffee, the coffee retains jasmine flower fragrance and citrus acid of Yarrowia and pungent fragrance of green prickleyash through hot extraction, the bitter taste is weakened through cold extraction of the black tea, the flower fragrance is prevented from being damaged by high temperature through cold extraction of the black tea, and the sweetness of cinnamon and honey of lychee flowers correspond to the honey note of the ancient tree tea, the active acidity of the hot coffee, the mild and sweet taste of cold tea soup and the slight numb stimulation of the green prickleyash; the wooden sweet fragrance of cinnamon releases honey charm of ancient tree black tea and tartaric acid of coffee through low-temperature slow extraction, the complexity is improved by the aid of oriental spices, the drinking experience of cold and hot overlapping is created, memory points are made through spice intervention and temperature contrast, and the method is suitable for being put out as a season-limited style in a high-quality caffeine.

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.

Extraction devices are provided comprising for the extraction of at least one component of a first phase into a second phase. A holding device is provided for receiving and holding the phases. One or more transducer-horn assemblies are provided, each transducer-horn assembly comprising a transducer and a horn, the horn comprising a base portion and an engagement portion comprising a holding device engaging edge configured for engaging the holding device.

The present invention relates to a process for preparing of a food concentrate in which an aqueous starting solution from a foodstuff is concentrated by osmosis with a semi-permeable biomimetic membrane. In addition, the present invention relates to a food concentrate which can be produced by the process according to the invention, a food concentrate which is free of disturbing aroma components with an OAV (odour activity value) ≥1 and which does not contain any solvent additives. Furthermore, the present invention relates to the use of the food concentrates and products comprising the food concentrate according to the invention.

To provide a foaming preparation for a beverage which can generate rich and high-quality bubbles only by pouring water, and a powdery composition for an instant beverage which contains the foaming preparation for the beverage.SOLUTION: There are provided a foaming preparation for a beverage that contains an acid agent and an alkali agent, wherein the acid agent is composed of an organic acid, and a coating agent coating at least a part of the surface of the organic acid, the coating agent is one or more kinds selected from the group consisting of arabic gum and starch octenylsuccinate, a content of the coating agent with respect to the content of the organic acid is 20 mass% or more, and the alkali agent is carbonate or hydrogen carbonate; a composition for an instant beverage that is a powdery composition for an instant beverage for preparing a beverage by being mixed with a liquid, which contains the foaming preparation for the beverage; and a method for producing a foamable beverage that dissolves the composition for the instant beverage in an edible liquid, and thereby produces a foamable beverage in which bubbles are formed on a liquid surface.SELECTED DRAWING: None