Coffee extraction liquid preparation method and application of coffee extraction liquid

Abstract

The invention discloses a coffee extraction liquid preparation method and an application of the coffee extraction liquid. The preparation method includes the steps: firstly, soaking coffee grinding powder in water at the temperature ranging from 10 DEG C to 30 DEG C under normal pressure; secondly, continuously soaking the powder under the pressure of 1-7 bar; finally, extracting the coffee grinding powder while spraying by water at the temperature ranging from 85 DEG C to 98 DEG C. The coffee extraction liquid is strong in fragrance, sour, sweet, bitter and salty in taste and mellow and clean in mouth feel, heavy bitter taste and burnt flavor are omitted, the extraction yield of soluble solids is 18-22%, the best coffer flavor can be achieved, coffee drinks made of the coffee extraction liquid serving as a main raw material can be kept for a long time at the normal temperature placing condition, the coffee fragrance of the coffee drinks is stable and avoids fission, and excellent quality is provided for customers.

Description

technical field [0001] The invention relates to a coffee processing method, in particular to a method for preparing a coffee extract and the application of the coffee extract prepared by the method. Background technique [0002] Coffee is an evergreen shrub native to Abyssinia in East Africa. It belongs to the genus of coffee trees in the family Rubiaceae in terms of plant classification. Its growth is mainly concentrated in tropical or subtropical continents or islands in America, Africa, and Asia. It is along the equator. A coffee growth belt is formed in the center, also known as the coffee belt. With its unique flavor, exquisitely designed coffee utensils combined with fashion and art, coffee soon became popular all over the world and became the second largest trade commodity in the world after oil. So far Brazil has long been the largest coffee producer in the world, accounting for about 30% of global coffee production; while Colombia is the second largest coffee produ...

AI Technical Summary

Problems solved by technology

[0004] However, coffee and highly oxidizing substances are very easy to undergo oxidative polymerization. Affected by many factors such as oxygen, light, high temperature and other conditions, aromatic compounds such as aldehydes and terpenes in the aroma of coffee essence are easily oxidized, resulting in coffee extraction. The aroma of the liquid is cracked; and when the extraction is over-extracted (that is, the extraction rate exceeds 25%), undesirable miscellaneous and peculiar smells will appear; Astringent, and fruit acid will also have rancid, fermented and other peculiar smells

The quality of coffee products and coffee drinks produced based on the above-mentioned coffee extracts is not good, and the quality will deteriorate rapidly during storage, and the expected high-quality coffee cannot be achieved

[0005] At present, the commonly used coffee extract extraction methods in the industry include the following: (1) The green coffee beans are roasted, and the soluble substances in the coffee powder are extracted with water. The extraction temperature is 90-100 ° C, and the extraction and

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