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Coffee substitute and preparation method thereof

A substitute, coffee technology, applied in the development of coffee substitutes, nutritious and low-cost coffee substitutes and their preparation, the application of coffee substitutes in the food industry, can solve the complex preparation process, coffee substitutes Problems such as restrictions on promotion and use, inability to fully apply various types of food, etc.

Active Publication Date: 2015-06-03
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, the coffee substitutes mentioned above are all prepared from staple food or high-priced raw materials, or the preparation process is complicated, or they only play a partial substitution role, and cannot be fully applied to various foods, thus limiting the promotion and use of coffee substitutes

Method used

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  • Coffee substitute and preparation method thereof
  • Coffee substitute and preparation method thereof
  • Coffee substitute and preparation method thereof

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preparation example Construction

[0065] Preparation of coffee substitute of the present invention

[0066] The raw materials for the preparation of the coffee substitute of the present invention include: (i) by-products of grain and oil processing; and (ii) effective parts or extracts of Compositae plants.

[0067] A. Raw materials (i) Grain and oil processing by-products:

[0068] The by-products of grain and oil processing that can be used in the present invention can be derived from one or more of the following group (including but not limited to): rice, wheat, rye, sorghum, corn, millet, soybean, peanut, olive, camellia, mustard Flower seeds, sesame seeds, flaxseeds, grape seeds and walnuts etc.

[0069]The by-products of grain and oil processing mainly include: rice husk, rice bran, rice flour, and bran formed by grinding the husks of grain and oil raw materials; Fiber; oil foot and soap foot formed by oil refining; waste liquid containing soluble components formed by deep processing of grain and oil...

Embodiment 1

[0120] The coffee substitute of the present embodiment is prepared from following components and process:

[0121] Proportion and pretreatment of by-products of grain and oil processing: First, dry wheat germ, bean dregs, and rice flour at 105°C for 4 hours, crush them, and sieve them with 80 mesh; take 80g of wheat germ powder, 10g of bean dregs powder and 10g of rice flour, Dry mix and set aside.

[0122] Compositae plant water extract ratio and preparation: first wash the chicory root, dandelion root and Echinacea purpurea stem, dry at 50°C for 5 hours, chop into 1-2 cm pieces; take 50g of chopped chicory root, Mix 40g of dandelion root and 10g of Echinacea purpurea stem, add 10 (mL / g) times of boiling water after mixing, shake and extract in 80°C water bath for 2 hours; pour out the extract, repeat the extraction once, and combine the two extracts; Use gauze to filter out impurities and then filter with filter paper, then concentrate the filtered extract to 1 / 5 volume and...

Embodiment 2

[0125] The coffee substitute of the present embodiment is prepared from following components and process:

[0126] Proportion and pretreatment of by-products of grain and oil processing: First, dry wheat germ, rice dregs, and soybean meal at 105°C for 4 hours, crush them, and sieve them through a 100-mesh sieve; take 60g of wheat germ powder, 20g of rice dregs powder, and 20g of soybean meal powder, dry Mix well and set aside.

[0127] Proportion and preparation of water extracts of Compositae plants: first wash chicory roots, dandelion roots, and Echinacea purpurea stems, dry them at 50°C for 5 hours, and chop them into small pieces of 1-2 cm; take 50g of chopped chicory roots, Mix 40g of dandelion root and 10g of Echinacea purpurea stem, add 10 (mL / g) times the weight of boiling water, shake and extract in 80°C water bath for 2 hours; pour out the extract, repeat the extraction once, and combine the two extracts; Filter out impurities with gauze and then filter with filter ...

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Abstract

The invention provides a coffee substitute and a preparation method thereof. Specifically, the invention relates to a coffee substitute which is prepared from a raw material (i) namely a byproduct of grain and oil processing and a raw material (ii) namely a mixture of active parts including roots, stems, leaves, flowers and / or fruits or a water extract thereof of a compositae plant by baking. The invention also provides a method for preparing the coffee substitute, a coffee substitute composition containing the coffee substitute, a coffee flavor food and applications thereof. The coffee substitute provided by the invention has the advantages of low cost, rich nutrition, no addition of additives, caffeine and additional sugar, good storage property and the like, and can be widely applied to the food industry.

Description

technical field [0001] The invention belongs to the field of food, in particular to the development of coffee substitutes. More specifically, the present invention relates to a nutritious and low-cost coffee substitute (especially a coffee substitute prepared from by-products of grain and oil processing) and a preparation method thereof, and a coffee substitute composition comprising the coffee substitute, And the application of the coffee substitute in the food industry. Background technique [0002] In recent years, with the diversification of the beverage market, strong and fragrant coffee beverages have begun to enter ordinary households and become a good product for people to enjoy life and entertain guests. This further proves that coffee is worthy of being the second commodity in the world after oil. At present, the annual output of coffee, one of the three famous beverages (coffee, cocoa, tea) in the world, is nearly 6 million tons. The coffee trade volume is very h...

Claims

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Application Information

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IPC IPC(8): A23F5/44
Inventor 高媛媛何会邹彦平
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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