Coffee essence

A technology of coffee essence and fragrance base, applied in the direction of coffee fragrance, etc., can solve the problems of protein denaturation and aroma substance attenuation, coffee beverage aroma and flavor, lack of natural feeling of fresh coffee, etc., and achieve the effect of high aroma quality

Pending Publication Date: 2017-01-04
SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A variety of coffee-flavored beverage products emerge in endlessly. In order to supplement the aroma and flavor in the production of coffee-flavored beverages, so that consumers can feel the flavor of freshly roasted coffee, it is often necessary to add coffee extract stock solution, in addition to reflecting the functionality of coffee itself , can also improve the natural taste of coffee beverages. During the production process of coffee beverages, heating, high-temperature sterilization and other processes not only cause a large loss of aroma, but also accelerate the oxidation of oil in the coffee extraction stock solution, protein denaturation and aroma substance attenuation. Change the coffee aroma, resulting in a very li

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh raw materials:

[0022]

[0023]

[0024] Stir the raw materials evenly to obtain 10.0kg of fragrance base and 15.0kg of coffee extract, add 75kg of edible alcohol to the fragrance base, stir until completely dissolved and evenly, and obtain 100kg of liquid coffee essence.

[0025] The flavor is used in the preparation of coffee beverages, and its composition is shown in Table 1 below, compared with the base material without the flavor, the sensory evaluation is carried out.

[0026] Table 1

[0027] coffee drink ingredients

[0028] Control A Sample B sucrose 4 4 instant whole milk powder 0.5 0.5 instant coffee powder 3 3 distilled water 92.5 92.4 Liquid Coffee Flavor 0.1

[0029] The sensory evaluation was participated by 10 judges, and the evaluation items were shown in Table 2. The scores of the reference control sample A were 5 points, and the scores of the sample B were evaluated in 9 levels with r...

Embodiment 2

[0035] Weigh raw materials:

[0036]

[0037]

[0038] Stir the raw materials evenly to obtain 10.0kg of fragrance base and 20kg of coffee extract, then add 10kg of silicon dioxide to the fragrance base and mix evenly, and finally add 60kg of maltodextrin and mix until uniform to obtain 100kg of powdered coffee essence.

[0039] The flavor is used in the preparation of coffee beverages, and its composition is shown in Table 3 below, compared with the base material without the flavor, the sensory evaluation is carried out.

[0040] table 3

[0041] coffee drink ingredients

[0042] Control A Sample B sucrose 4 4 instant whole milk powder 1 1 instant coffee powder 3 3 distilled water 92 91.9 Powdered Coffee Flavor 0.1

[0043] The sensory evaluation was participated by 10 judges, and the evaluation items were shown in Table 4. The scores of the reference control sample A were 5 points, and the scores of the sample B we...

Embodiment 3

[0049] Weigh raw materials:

[0050]

[0051]

[0052] Stir the raw materials evenly to obtain 10.0kg fragrance base, 25kg coffee extract, then add 1kg glyceryl monostearate to the fragrance base and stir until completely dissolved, then slowly add it to 55kg of 20% gum arabic aqueous solution, Homogenize after 10 minutes of high shearing to obtain 100kg of emulsified coffee essence.

[0053] The flavor is applied to the preparation of fruit juice drinks, and its composition is shown in Table 5 below, compared with the base material without the flavor, the sensory evaluation is carried out.

[0054] table 5

[0055] coffee drink ingredients

[0056] Control A Sample B sucrose 4 4 instant whole milk powder 1 1 instant coffee powder 3 3 distilled water 92 91.9 Emulsified Coffee Flavor 0.1

[0057] The sensory evaluation was participated by 10 judges, and the evaluation items were shown in Table 6. The scores of the re...

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PUM

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Abstract

The invention relates to coffee essence. The coffee essence is prepared from an essence base, solvent, surfactant, auxiliary surfactant, 10-50 parts of coffee extracts and a carrier. The essence base is prepared from benzyl alcohol, furfuryl mercaptan, acetoin, terpinen-4-ol, butyric acid, ethyl formate, ethyl acetate, isovaleraldehyde, furfural, 5-methylfurfural, butanedione, 2,3-pentanedione, 3,4-dimethyl-1,2-cyclopentanedione, 2,6-dimethoxy benzene, 3,4-xylenol, dimethyl sulfide, vanillin, 2,3,5-trimethyl pyrazine, 2-acetylpyrazine, 2-methoxy-3-methylpyrazine, 2-ethyl-3,(5 or 6)-dimethyl pyrazine, 4-vinyl guaiacol, furanone and glycerol triacetate. Spices with natural equivalent components having high affinity on coffee beverages are adopted as raw materials of the coffee essence formula, so the natural feeling of beverages and other food containing the coffee essence is enhanced, and the coffee essence has natural aroma and taste.

Description

technical field [0001] The invention relates to a food additive, more specifically, to a coffee essence. Background technique [0002] Coffee is very popular. A variety of coffee-flavored beverage products emerge in endlessly. In order to supplement the aroma and flavor in the production of coffee-flavored beverages, so that consumers can feel the flavor of freshly roasted coffee, it is often necessary to add coffee extract stock solution, in addition to reflecting the functionality of coffee itself , can also improve the natural taste of coffee beverages. During the production process of coffee beverages, heating, high-temperature sterilization and other processes not only cause a large loss of aroma, but also accelerate the oxidation of oil in the coffee extraction stock solution, protein denaturation and aroma substance attenuation. The coffee aroma is changed, resulting in a very light aroma and flavor of the coffee beverage, which is very different from the flavor of f...

Claims

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Application Information

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IPC IPC(8): A23F5/46
CPCA23F5/46
Inventor 郑小柏
Owner SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
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