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Instant areca-nut coffee powder

A technology of coffee powder and betel nut, which is applied in the direction of coffee extraction, processing and roasting coffee, etc., can solve problems that have not been discovered, and achieve the effect of increasing value, rich aroma, and outstanding coffee taste

Inactive Publication Date: 2015-10-07
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After searching, no reports of coffee powder with betel nut flavor have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Take the fresh betel nut fruit and wash it with water, dry it with hot air until the water content is 15%, crush it with a pulverizer, take the betel nut powder, extract it with 70% ethanol aqueous solution at 60°C for 1 hour, filter it while it is hot, and concentrate the filtrate in vacuum. The concentrate is spray-dried to obtain betel nut extract.

[0018] 2. After the coffee beans are roasted, they are pulverized by an ultrafine pulverizer, and then passed through a 250-mesh sieve, and the sieved product is coffee powder.

[0019] 3. Take 5 parts of areca nut extract, 100 parts of coffee powder, 8 parts of brown sugar and 3 parts of vegetable creamer. After melting the vegetable creamer at 60°C, add it to the coffee powder, then add areca nut extract and brown sugar, and mix well. Pulverize with an ultrafine pulverizer, and pass through a 250-mesh sieve to obtain instant betel nut coffee powder.

Embodiment 2

[0021] 1. Take the fresh betel nut fruit and wash it with water, dry it with hot air until the water content is 13%, crush it with a pulverizer, take the betel nut powder, extract it with 60% ethanol aqueous solution at 55°C for 2 hours, filter it while it is hot, and concentrate the filtrate in vacuum. The concentrate is spray-dried to obtain betel nut extract.

[0022] 2. After the coffee beans are roasted, they are pulverized by an ultrafine pulverizer, and then passed through a 250-mesh sieve, and the sieved product is coffee powder.

[0023] 3. Take 7 parts of betel nut extract, 100 parts of coffee powder, 10 parts of brown sugar and 4 parts of vegetable creamer. After melting the vegetable creamer at 60°C, add it to the coffee powder, then add areca nut extract and brown sugar, and mix well. Pulverize with an ultrafine pulverizer, and pass through a 250-mesh sieve to obtain instant betel nut coffee powder.

Embodiment 3

[0025] 1. Take the fresh betel nut fruit and wash it with water, dry it with hot air until the water content is 17%, crush it with a pulverizer, take the betel nut powder, extract it with 80% ethanol aqueous solution at 50°C for 1 hour, filter it while it is hot, and concentrate the filtrate in vacuum. The concentrate is spray-dried to obtain betel nut extract.

[0026] 2. After the coffee beans are roasted, they are pulverized by an ultrafine pulverizer, and then passed through a 250-mesh sieve, and the sieved product is coffee powder.

[0027] 3. Take 9 parts of betel nut extract, 100 parts of coffee powder, 12 parts of brown sugar and 5 parts of vegetable creamer. After melting the vegetable creamer at 60°C, add it to the coffee powder, then add areca nut extract and brown sugar, and mix well. Pulverize with an ultrafine pulverizer, and pass through a 250-mesh sieve to obtain instant betel nut coffee powder.

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Abstract

The invention belongs to the field of food processing, and relates to instant areca-nut coffee powder. The instant areca-nut coffee powder is prepared by the following steps that fresh areca-nut fruits are cleanly washed by clean water and are then dried and crushed; the areca-nut powder is taken, is subjected to backflow extraction by an ethanol water solution and is filtered; filter liquor is taken and is subjected to vacuum concentration; concentration liquid is subjected to spraying drying to obtain areca-nut extracts; coffee beans are taken, are crushed after being baked, and are sieved; sieved materials are coffee powder; the areca-nut extracts, the coffee powder, brown sugar and vegetable fat powder are taken; the vegetable fat powder is added into the coffee powder after being dissolved; then, the areca-nut extracts and the brown sugar are added and are uniformly mixed, crushed and sieved to obtain the instant areca-nut coffee powder. The instant areca-nut coffee powder has the advantages that the process is simple; the areca nuts and the coffee are used as main raw materials; the flavor of the areca nuts and the mouthfeel of the coffee are matched, the typical flavor of the areca nuts is realized, harm to the oral cavity is avoided, the coffee flavor is obvious in the mouthfeel, the fragrance is intense, the permanent refreshing effect is achieved, and the instant areca-nut coffee powder belongs to good flavor food, and has important practical significance on improving the value of agricultural and sideline products, enriching styles and varieties of the flavor food, increasing the economic benefits of enterprises and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to an instant powder and a preparation method thereof, in particular to an instant betel nut coffee powder and a preparation method thereof. Background technique [0002] Betel nut is the mature seed of Areca catechu L., a palm plant. It contains arecoline and tannic acid. It is known as the first of the four major southern medicines in my country because of its wide range of pharmacological activities. Betel nut fruit is edible directly or after processing in Asia and the Pacific region, and is mainly used as a hobby for local people to chew. The medicinal value of betel nut is very high, and it is used in traditional Chinese medicine to treat insect accumulation, food stagnation, edema, beriberi, etc. With the gradual maturity and improvement of plant cultivation technology, betel nut cultivation has gradually developed towards commercialization and scale. Major planting areas such a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40A23F5/14
Inventor 张海德文娜娜何余勤
Owner HAINAN UNIVERSITY
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