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A kind of floral coffee and production method thereof

A production method and coffee technology, applied in the field of flower-flavored coffee and its production, can solve the problems of strong coffee bitterness, single function, and not suitable for the habits of Chinese consumers, and achieve the effect of smooth taste and natural taste

Active Publication Date: 2016-03-30
陈慈
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a floral-flavored coffee and its production method, which solves the problems that traditional coffee has too much bitterness, single function, and is not suitable for the habits of Chinese consumers.

Method used

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Embodiment Construction

[0031] The method for producing floral-flavored coffee of the present invention includes: firstly, bean selection, and then roasting, and then bean raising after cooling down to normal temperature, and then grinding the coffee beans to make powder, while roasting the petals separately, and drying them until they are caramelized , ground into powder after cooling, and mixed with coffee bean powder.

[0032] The traditional coffee making process does not mix beans and pollen. When the coffee beans are roasted, the moisture is reduced from 12% to 1%, the fat is increased from 12% to 16%, and the caramelized sugar due to sugar and other sugar enzymes is reduced from 10%. Reduced to 2%, chlorogenic acid decreased from 7% to 4-5%, thereby reducing the acidity of coffee, the color of coffee beans changed from green to brown, the longer the roasting time, the darker the color, the volume of coffee beans will expand by 60% at the same time A large amount of carbon dioxide overflows, an...

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Abstract

The invention relates to floral coffee and a production method thereof. The production method of the floral coffee comprises the steps of firstly selecting beans; then baking the beans; cooling to a normal temperature; nourishing the beans; grinding coffee beans into powder; baking flower petals independently; drying the baked flower petals to a caramelization state; cooling; grinding into powder; and mixing the flower petal powder with the coffee bean powder. The floral coffee overcomes the disadvantages that conventional coffee is too bitter, has a single function and is not suitable for habits of Chinese consumers.

Description

technical field [0001] The invention relates to a flower-flavored coffee and a production method thereof, belonging to the technical field of coffee processing. Background technique [0002] The traditional coffee production process includes four main processes: husking and cleaning, bean selection, roasting and grinding. The coffee produced by this process has a strong taste and a strong bitter taste, which is not suitable for Chinese drinking habits. Although coffee has anti-fatigue , anti-oxidation, prevention of stones, prevention of cardiovascular and cerebrovascular diseases and diabetes, etc., but due to its unique bitter taste, Chinese consumers are not used to buying and drinking. The traditional way to solve the bitter taste is to add sugar or milk. This way of adding It is very unnatural, and too much addition will affect the health of the body. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a floral...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F5/14
Inventor 陈慈
Owner 陈慈
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