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Soft-taste red date coffee beverage preparation method

A technology for coffee beverages and red dates, which is applied in the field of food processing, can solve the problems that coffee beverages cannot meet the diversified needs of consumers, and achieves the advantages of promoting Maillard reaction and caramelization reaction, improving drying efficiency, and increasing aroma layering. Effect

Inactive Publication Date: 2017-04-19
新疆天昆百果果业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous progress of society, a single coffee drink can no longer meet the increasingly diverse needs of consumers

Method used

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  • Soft-taste red date coffee beverage preparation method
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  • Soft-taste red date coffee beverage preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation method of jujube coffee beverage with soft mouthfeel, the steps are as follows:

[0032] (1) Choose jujubes without rot and deterioration, weigh 10kg of jujubes, remove impurities, rinse with water and drain, first use hot air at 120°C for 5 minutes, then use hot air at 110°C for 10 minutes, and then continue for 15 minutes after hot air treatment Microwave treatment, the microwave power is 6KW, and the microwave time is 5min. After microwave, 9.2kg of red dates are obtained, and most of the inside of the jujube meat turns black;

[0033] (2) Jujube pulping: put the jujube processed in step (1) in a sandwich pot, add 30kg of pure water, heat and pre-boil for 30 minutes until the jujube flesh becomes soft, break and beat for 3 minutes to make jujube pulp; Squeeze with a press to obtain 30kg of jujube squeezed juice and 8.9kg of squeezed residue;

[0034] (3) Separation of pulp and residue: The jujube squeezed juice after step (2) enzymolysis was ce...

Embodiment 2

[0046] A kind of preparation method of jujube coffee beverage with soft mouthfeel, the steps are as follows:

[0047] (1) Red dates microwave: select red dates without decay, remove impurities, rinse with water and drain, first use hot air treatment at 110°C for 8 minutes, then use hot air treatment at 105°C for 15 minutes, and then conduct microwave treatment intermittently for 16 minutes after hot air treatment. The microwave power is 8KW, and the microwave time is 5min. Most of the inside of the jujube flesh turns black after being microwaved; after the microwave treatment, the red dates are heated to 12°C and roasted for 1min. Maillard reaction produces a color and aroma substance, which is rapidly cooled after roasting.

[0048] (2) Jujube pulping: put the jujube treated in step (1) in a sandwich pot, add pure water to heat and pre-cook for 40 minutes until the jujube meat becomes soft, break and beat for 3 minutes to make jujube pulp; use jujube pulp Squeeze with a press ...

Embodiment 3

[0054] A kind of preparation method of mouthfeel soft jujube coffee drink, with embodiment 1, difference is:

[0055] Step (4) raw material component is as follows:

[0056] 25 parts of red date juice, 1.5 parts of coffee powder, 1.2 parts of non-dairy creamer, 6 parts of white sugar, 0.2 parts of sodium bicarbonate, 0.12 parts of red date essence, 80 parts of pure water.

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Abstract

The invention relates to a soft-taste red date coffee beverage preparation method, which comprises: carrying out hot wind treatment on red date, carrying out microwave treatment, pulping the obtained red date, separating the pulp and the residue to prepare a red date raw juice, taking 10-25 parts of the red date raw juice, 0.2-1.5 parts of coffee powder, 0.2-1.5 parts of non-dairy creamer, 2-8 parts of white granulated sugar, 0.05-30 parts of sodium bicarbonate, and 0.05-0.15 part of red date essence, adding to 50-90 parts of pure water, carrying out mixing stirring for 3-6 min, homogenizing, and sterilizing to prepare the red date coffee beverage. According to the present invention, the red date raw material is pre-treated through the hot wind-microwave combination so as to increase the drying efficiency and the flesh fineness, promote the generation of the Maillard reaction and the caramelization reaction in the red date, and increase the coke aroma of the red date, wherein the coke aroma and the coffee aroma are fused to significantly present the red date aroma, and the layered aroma effect of the coffee beverage is increased through the significant and mellow red date aroma and the significant and mellow coke aroma; and the soft-taste red date coffee beverage has characteristics of delicate and smooth taste, and no grain feeling.

Description

technical field [0001] The invention relates to a preparation method of jujube coffee beverage with soft taste, belonging to the technical field of food processing. Background technique [0002] Jujube (Zizyphus jujuba Mill.) is a plant of the genus Jujube in the Rhamnaceae family. It is native to my country and has a cultivation history of more than 4,000 years. Only my country has large-scale cultivated jujube varieties in the world. Jujube has extremely high nutritional and health care value and medicinal value. It is known as "woody food, good nourishing product". It is a health fruit that integrates the three functions of medicine, food and tonic. There is also a saying among the people that "a solar eclipse with three jujubes will make you live forever", which has always been loved by the masses. [0003] Jujubes have a long history of planting in our country, covering a wide range of areas, from Inner Mongolia in the north, to Guangdong and Guangxi in the south, to X...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/14
CPCA23F5/14
Inventor 吴晨霞朱风涛赵岩初乐宋玲玲马寅斐张斌丁辰
Owner 新疆天昆百果果业有限责任公司
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