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Coffee concentrated solution and preparation method thereof

A concentrated liquid and coffee technology, which is applied in coffee, coffee extraction, food science, etc., can solve the problems of coffee extract flavor loss, insufficient quality, high extraction temperature, etc., and achieve reduced roasting intensity, stable quality, and less flavor loss Effect

Inactive Publication Date: 2017-01-11
陈爱梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coffee extraction methods are divided into filtration method, maceration method and steam method. The extraction temperature is relatively high. If it is above 110°C, the flavor of the obtained coffee extract will be lost and the quality will not be high enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Take 1000g of green coffee bean powder, add 1000g of water, stir and extract at 80°C for 3 hours, and collect the filtrate and filter residue through 200-mesh filtration in a sterile environment;

[0022] (2) Take the filtrate in step (1) and use the PDMS composite membrane filled with nano-calcium carbonate (CaCO 3 -PDMS / PVDF) for pervaporation separation of aroma, and collect permeate as aroma extract ;

[0023] (3) Take the filter residue in step (1), add 1g of compound enzyme, mix evenly, store it at 30°C for 7 days in a sterile environment, and then bake it at 130°C for 10 minutes to obtain roasted coffee grounds. The compound enzyme is produced by β - Glucosidase, protease and low-temperature amylase are compounded according to the mass ratio of 1:1:2;

[0024] (4) Take the roasted coffee grounds in step (3), add 10 times the mass of water, stir and extract at 60°C for 6 hours, and collect the filtrate by filtering with 200 mesh;

[0025] (5) Take the filt...

Embodiment 2

[0028] (1) Take 1000g of green coffee bean powder, add 5000g of water, stir and extract at 60°C for 6h, and collect the filtrate and filter residue through 200-mesh filtration under a sterile environment;

[0029] (2) Take the filtrate in step (1), use the polyurethane membrane filled with nano-calcium carbonate to separate the aroma by pervaporation, and collect the permeate as the aroma extract ;

[0030] (3) Take the filter residue in step (1), add 1.5g of compound enzyme, mix evenly, and stack it at 50°C for 1 day in a sterile environment, and then bake it at 150°C for 5 minutes to obtain roasted coffee grounds. The compound enzyme is obtained by β-glucosidase, protease and low-temperature amylase are compounded according to the mass ratio of 0.5:2:1;

[0031] (4) Take the roasted coffee grounds in step (3), add 2 times the mass of water, stir and extract at 80°C for 3 hours, and collect the filtrate by filtering with 200 mesh;

[0032] (5) Take the filtrate from step (...

Embodiment 3

[0035] (1) Take 1000g of green coffee bean powder, add 3000g of water, stir and extract at 70°C for 4 hours, and collect the filtrate and filter residue through 200-mesh filtration in a sterile environment;

[0036] (2) Take the filtrate in step (1) and use the PDMS composite membrane filled with nano-calcium carbonate (CaCO 3 -PDMS / PVDF) for pervaporation separation of aroma, and collect permeate as aroma extract ;

[0037] (3) Take the filter residue in step (1), add 1.2g of compound enzyme, mix evenly, and stack it at 40°C for 3 days in a sterile environment, then bake at 140°C for 8 minutes to obtain roasted coffee grounds. The compound enzyme is obtained by β-glucosidase, protease and low-temperature amylase are compounded according to the mass ratio of 1:2:0.5;

[0038] (4) Take the roasted coffee grounds in step (3), add 4 times the mass of water, stir and extract at 70°C for 5 hours, and collect the filtrate by filtering with 200 mesh;

[0039] (5) Take the filtrat...

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PUM

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Abstract

The invention discloses a coffee concentrated solution and a preparation method thereof, wherein the coffee concentrated solution is prepared by taking green coffee bean powder, adding water for extraction, performing filtration, collecting a filtrate and a filter residue, separating fragrance of the filtrate, stacking an enzyme solution on the filter residue, baking to prepare baked coffee grounds, adding water in the baked coffee grounds for extraction, performing filtration, collecting a filtrate, separating fragrance of the filtrate, using ceramic membrane to filter a trapped fluid, concentrating until Brix is 30-60%, obtaining coffee pulp, and mixing the fragrance parts of the two stages with the coffee pulp to prepare the coffee concentrated solution with the Brix up to 20-50%. The loss of the flavor of the coffee concentrated solution is low, the coffee concentrated solution is mellow and has no warmed-over flavor, scorched flavor or astringent flavor, the fragrance is real, and the quality is high.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing coffee concentrate. Background technique [0002] Coffee is a versatile food ingredient that is processed into beverages, bread and other products. The use of coffee is usually based on roasted coffee bean particles, which are extracted by adding water to form a coffee extract and then added to the product. Coffee extraction methods are divided into filtration method, maceration method and steam method. The extraction temperature is relatively high. If it is above 110°C, the flavor of the obtained coffee extract will be lost and the quality will not be high enough. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a method for preparing coffee concentrate. [0004] In order to achieve the above object, the preparation method of the coffee concentrate designed by the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/26A23F5/24
CPCA23F5/262A23F5/246
Inventor 陈爱梅
Owner 陈爱梅
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