603results about "Coffee extraction" patented technology

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.

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 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.

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).

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 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.

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.

The invention provides a coffee bean extraction method, a coffee product and application. The method comprises the following steps: performing graded wet grinding, low-pressure fluid jet crushing and vacuum degassing treatment on a mixture of coffee beans and water to obtain first coffee pulp; performing ultrahigh-pressure jet crushing treatment on the first coffee pulp to obtain second coffee pulp; wherein the pressure of the ultrahigh-pressure spraying, impacting and crushing treatment is 60-150 MPa, and the fluid flow is 800-1000 L / h; the fineness of the second coffee pulp is 10-60 [mu] m. The coffee product obtained by the method disclosed by the invention is high in yield and good in aroma, flavor and consumer preference.

The present invention relates to a method for producing a capsule with a coating for preparing a beverage by introducing water, the method comprising the steps of: (i) providing a molded body of a beverage powder or a mixture of beverage powders having a coated or uncoated surface; (ii) contacting at least a portion of the surface of the shaped body, preferably the entire surface, with at least one polysaccharide, at least one crosslinker, and at least one polyol to form a layer; (iii) drying the layer. The layers formed in ii) and iii) are adjusted with a swelling degree of 20% to 900%, preferably 60% to 850%, most preferably 100% to 800% and / or the capsules swell upon contact with water by 0.3% to 6%, preferably 0.5% to 5.5%, most preferably 1.0% to 4.0%.

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

To provide beverage compositions comprising a blend of a pectin and a xanthan gum, and having improved mouthfeel properties, and methods for improving mouthfeel properties of beverages.SOLUTION: A beverage composition comprises: a pectin having an average molecular weight ranging from about 50,000 daltons (Da) to about 400,000 Da; a first xanthan gum having an average molecular weight ranging from about 3,000,000 Da to about 35,000,000 Da, or about 6,000,000 Da to about 10,000,000 Da; a non-nutritive sweetener; and water, wherein the beverage has a viscosity ranging from about 1.0 cP to about 1.5 cP and a coefficient of friction ranging from about 0.9 to about 1.4.SELECTED DRAWING: None

Temperature control for extracted beverages, including coffee, via controlled vacuum, and associated systems and methods are disclosed. A representative system includes a brew chamber, a beverage chamber in fluid communication with the brew chamber, a vacuum source in fluid communication with the beverage chamber, and a flow control device positioned to vary the force applied by the vacuum chamber on the brew chamber via the beverage chamber.

Disclosed herein is a machine for preparing and dispensing espresso coffee, the machine comprising a system for adjusting the electrolytic composition of water used in the preparation of espresso coffee, the system comprising a water demineralizer and a device for adding at least one organic and / or inorganic salt to the demineralized water.

The present invention relates to an instant coffee powder having a closed porosity of 15% to 50%, or 20% to 35%, or 25% to 34%, or 30 to 34%, or about 30%, and to the use of gas hydrates for producing instant coffee powder, and to a method for producing instant coffee powder.

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.

A method of manufacturing of a micro-ground coffee powder having a D90 of <75μm, comprising milling whole or cracked coffee beans with a moisture content <5wt% in a vibrating rod mill (VRM). Preferably, the VRM has rods 110 in a chamber 105 on sprung supports 115. Preferably, the roasted coffee beans are obtained using a post-roasting quenching step to produce a roasted bean moisture content of 1-2wt%. Preferably, 100wt% Arabica coffee beans are used. Preferably, the micro-ground coffee powder has a D50 of 20-30μm and a D90of 30-60μm. Preferably, the coffee beans are milled for 5-7 minutes in a single batch milling step with a coffee weight capacity of 3-15kg. Preferably instant coffee powder is made by mixing the micro-ground coffee powder with a soluble coffee powder or a liquid coffee extract, where the micro-ground coffee powder forms 5-15wt% of the instant coffee powder. Preferably, the micro-ground coffee powder has a number weighted average sphericity of at least 0.8 for a first fraction of particles of the micro-ground coffee powder sized 20-77.5μm and at least 0.6 for a second fraction of particles sized 94-114μm.

The invention discloses a preparation method of flavor-optimized cold-extracted coffee, and relates to the technical field of coffee beverage processing. In order to solve the problems of lack of flavor oriented optimization, extensive process control and poor product flavor stability in existing cold extraction coffee, the invention provides a cold extraction coffee preparation path based on raw material characteristic regulation and extraction process collaborative optimization. According to the method, key parameters such as raw coffee bean pretreatment, baking degree, grinding particle size, water-powder ratio, extraction time and the like are comprehensively considered, and characteristic expression of low bitterness, rich flavor level and lasting aftertaste of the cold-extracted coffee is realized through experimental optimization. The prepared cold-extracted coffee product better conforms to flavor preference of target consumer groups, has higher flavor stability and repeatability, and is suitable for development and application of instant coffee and special coffee products.

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.

Provided is a novel roasting method that is effective for improving the flavor of roasted coffee beans. The present invention provides a method for producing roasted coffee beans, including a step of roasting coffee beans, wherein a ratio of lightness (lightness ratio) of the coffee beans is 0.65 or more, and a temperature increasing rate of a roasting temperature is retained at −0.15° C. / second to 0.15° C. / second.

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.