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Fruit-coffee solid drink and preparation method thereof

A solid beverage and coffee technology, applied in coffee extraction, etc., can solve the problems of coffee bitterness, excitability, insomnia, etc., and achieve the effect of good rehydration and strong fragrance

Inactive Publication Date: 2013-07-10
普洱漫崖咖啡实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But at the same time, it has its own shortcomings. Coffee is not only bitter, but also easy to be excited after drinking, which leads to insomnia.
Adding longan to coffee needs to be added after milling, but it is a big problem to retain the original aroma and nutrients to the greatest extent after milling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The fruit coffee solid beverage comprises raw materials in the following mass ratios: 144 kg of Vietnamese medium coffee beans, 100 kg of Yunnan small coffee beans, 165 kg of fresh longan, 40 kg of plant finger powder, 26 kg of white sugar, and 35 kg of glucose; the preparation method steps as follows:

[0038] A. Mixing: Mix 144 kg of Vietnamese medium-sized coffee beans and 100 kg of Yunnan small-sized coffee beans evenly to obtain mixed coffee beans;

[0039] B. Roasting: Clean and air-dry the mixed coffee beans obtained in step A, roast at a temperature of 215° C. for 15 minutes and then air-cool to room temperature to obtain roasted mixed coffee beans;

[0040] C. Pulverization: superfinely pulverize the roasted mixed coffee beans obtained in step A to 400 mesh to obtain coffee mixed powder;

[0041] D. Extraction: Add 1952 kg of distilled water at a temperature of 90°C to the coffee mixture powder obtained in step C, vibrate with a 20KHz ultrasonic wave for 3 min...

Embodiment 2

[0049] The fruit coffee solid beverage comprises raw materials in the following mass ratios: 144 kg of Vietnamese medium-sized coffee beans, 100 kg of Yunnan small-sized coffee beans, 55 kg of dried longan, 40 kg of plant finger powder, 26 kg of white sugar, and 35 kg of glucose; the preparation method steps as follows:

[0050] A. Mixing: Mix 144 kg of Vietnamese medium-sized coffee beans and 100 kg of Yunnan small-sized coffee beans evenly to obtain mixed coffee beans;

[0051] B. Roasting: Clean and air-dry the mixed coffee beans obtained in step A, roast at a temperature of 215° C. for 15 minutes and then air-cool to room temperature to obtain roasted mixed coffee beans;

[0052] C. Pulverization: superfinely pulverize the roasted mixed coffee beans obtained in step A to 400 mesh to obtain coffee mixed powder;

[0053] D. Extraction: Add 1952 kg of distilled water at a temperature of 90°C to the coffee mixture powder obtained in step C, vibrate with a 20KHz ultrasonic wav...

Embodiment 3

[0061] The preferred fruit coffee solid beverage comprises raw materials in the following mass ratios: 152 kilograms of medium-sized coffee beans from Vietnam, 108 kilograms of small-sized coffee beans from Yunnan, 177 kilograms of fresh longan, 45 kilograms of plant finger powder, 30 kilograms of white sugar, and 40 kilograms of glucose; its preparation The method steps are as follows:

[0062] A. Mixing: Mix 152 kg of Vietnamese medium-sized coffee beans and 108 kg of Yunnan small-sized coffee beans evenly to obtain mixed coffee beans;

[0063] B. Roasting: Clean and air-dry the mixed coffee beans obtained in step A, roast at a temperature of 220° C. for 16 minutes and then air-cool to room temperature to obtain roasted mixed coffee beans;

[0064] C, pulverization: superfinely pulverize the roasted mixed coffee beans obtained in step A to 450 mesh to obtain coffee mixed powder;

[0065] D. Extraction: Add 2600 kg of distilled water at a temperature of 93°C to the coffee mi...

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PUM

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Abstract

The invention relates to a solid drink, and in particular relates to a fruit-coffee solid drink and a preparation method thereof. The fruit-coffee solid drink comprises the following raw materials in parts by mass: 144-160 parts of Vietnam medium-granule coffee beans, 100-116 parts of Yunnan small-granule coffee beans, 165-189 parts of fresh longan or 55-63 parts of dried longan, 40-50 parts of non-dairy creamer, 26-34 parts of white sugar and 35-45 parts of glucose. The preparation method comprises the following steps of: A, mixing; B, baking; C, grinding; D, extracting; E, concentrating; F, preparing a longan extract; G, homogenizing; H, sterilizing; I, freeze drying; and J, packaging. The fruit-coffee solid drink contains more caffeine, is rich, pure and mild in fragrance, and contains more effective nutritional ingredients. Distilled water for extracting coffee mixed powder is proper in temperature and moderate in time. Enzyme extraction adopted by the method can be used for maintaining the flavor and the nutritional ingredients of the longan. The finished product is good in rehydration property and free from residue, and can well maintain the color, the flavor, the taste and the nutritional ingredients of the coffee and the longan.

Description

technical field [0001] The invention relates to a solid beverage, in particular to a fruit coffee solid beverage and a preparation method thereof. Background technique [0002] Coffee is two of the three major non-alcoholic beverages in the world, both of which are solid beverages that produce aroma and taste effects. Black tea and coffee have their own aroma and taste, and have their own functions. Coffee has the following effects: promoting metabolism, eliminating fatigue, preventing radiation damage, anti-oxidation and heart protection, strengthening muscles and bones, sharpening waist and knees, appetizing and promoting food, and reducing fat Eliminate accumulation, sharpen orifices and dehumidify, promote blood circulation and remove stasis, relieve wind and relieve convulsions, etc. [0003] Longan is a famous and precious specialty in South subtropical my country. The fruit is rich in nutrition, sweet and refreshing. It has been loved by people since ancient times. L...

Claims

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Application Information

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IPC IPC(8): A23F5/40
Inventor 杨秋丽杨琼徐世萍
Owner 普洱漫崖咖啡实业有限公司
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