A kind of production method of coffee concentrate

Abstract

The invention discloses a method for producing high quality coffee concentrated solution. The method comprises the following steps of raw bean baking, grinding, countercurrent cold extraction, filtration centrifugation, freeze concentration, CO2 filling, filling and cold storage. The product is rich in coffee aroma, mellow in taste, pure in flavor and good in stability. Low temperature non-thermal processing technologies and CO2 filling are effectively combined, and the low temperature non-thermal processing technologies such as countercurrent cold extraction and freeze concentration are adopted to process the coffee concentrated solution, so that volatile aroma and active ingredients of coffee can be stored completely. The CO2 filling technology is adopted to isolate oxygen to prevent oil oxidation in the coffee concentrated solution and oxidation browning of nutrient substances, growth and reproduction of microorganisms are restrained, and even the microorganisms die due to damage of growth conditions. The low temperature non-thermal processing technologies and the CO2 filling are effectively combined, so that not only is the high quality of the coffee concentrated solution guaranteed, but also the stability problem of the coffee concentrated solution is effectively solved, the guarantee period of the coffee concentrated solution is prolonged, and the industrial production of the coffee concentrated solution is achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for producing coffee concentrate. Background technique [0002] Coffee, tea, and cocoa are known as the world's three major beverage plants. About one-third of the world's population drinks coffee. The global trade volume of coffee is second only to oil. Coffee is rich in protein, crude fiber, crude fat, caffeine, etc. Because of its unique mellow taste and refreshing and exciting effects, it has gradually become an indispensable daily drink for modern people. [0003] At present, in the production process of instant coffee and coffee concentrate, most of them use hot water or even high temperature and high pressure extraction. Hot water or high temperature and high pressure extraction will easily cause the loss of coffee aroma substances and the destruction of active ingredients, while the flavor of coffee extract directly affects The quality of the coffee concentrate. ...

AI Technical Summary

Problems solved by technology

[0003] At present, in the production process of instant coffee and coffee concentrate, most of them use hot water or even high temperature and high pressure extraction. Hot water or high temperature and high pressure extraction will easily cause the loss of coffee aroma substances and the destruction of active ingredients, while the flavor of coffee extract directly affects The quality of the coffee concentrate

At present, the concentration process in the production process of coffee concentrate and instant coffee basically adopts vacuum evaporation and concentration, the loss of aroma substances is large during the concentration process, the taste of coffee concentrate is not good, and the energy consumption is high

As for the application of membrane concentration technology in coffee concentration, the effect is not satisfactory due to factors such as the membrane is easily polluted and fails, the cost is high, and the quality of the coffee concentrate is affected at the same time.

[0004] At present, in the production of coffee concentrate, another technical problem encountered is the instability of coffee concentrate (precipitation, sour flavor, etc.), resulting in a short shelf life of coffee concentrate, unstable quality, and industrial production.

The possible reason for affecting the stability of the coffee concentrate is largely due to the early heat treatment (hot extraction, heat concentration) that causes the denaturation of some active ingredients in the coffee concentrate and becomes unstable. During later storage, it is easy to produce Polymerization, group transfer and other reactions, resulting in precipitation, acidification and other phenomena, which will seriously affect the quality of coffee concentrate

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