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Method for producing frothy coffee drink via biological methods

A technology of coffee beverage and biological method, which is applied in the direction of coffee extraction, etc., can solve the problem that the concentration of yeast fermented coffee solids and product quality requirements have not been accurately and detailedly elaborated, so as to achieve beneficial multiplication, economical use, The effect of stabilizing the fermentation environment

Active Publication Date: 2017-05-10
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the report did not make an accurate and detailed elaboration on the yeast species suitable for this product, the concentration of fermented coffee solids and product quality requirements

Method used

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  • Method for producing frothy coffee drink via biological methods
  • Method for producing frothy coffee drink via biological methods
  • Method for producing frothy coffee drink via biological methods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] It uses coffee powder, white sugar, brewer's yeast and xylitol as raw materials.

[0032] 1. Preparation of coffee sugar solution

[0033] Extract coffee powder with boiling water to obtain a coffee solution, add white granulated sugar to dissolve and adjust the coffee solids concentration in the coffee sugar solution to not less than 1.0% (mass ratio, m / m), and the fermentable sugar content is 3.0% (mass ratio Ratio, m / m), the obtained coffee sugar solution was cooled to 15°C. Saccharomyces cerevisiae was inoculated in the cooled coffee sugar solution, and the number of living cells in the solution after inoculation was 1.9×10 7 cell / mL.

[0034] 2. Preparation of water for deployment

[0035] N 2 or CO 2 Introduced from the bottom of the preparation tank to drive off the air in the tank to form a stable layer of inert gas. The preparation water is deoxidized, sterilized, cooled to 1°C, and transferred from the bottom of the preparation tank into the tank to diss...

Embodiment 2

[0042] It uses instant coffee, brown sugar, white granulated sugar and Saccharomyces cerevisiae as raw materials.

[0043] 1. Preparation of coffee sugar solution

[0044] Extract instant coffee with boiling water to obtain a coffee solution, add brown sugar to dissolve and adjust the concentration of coffee solids in the coffee sugar solution to not less than 2.5% (mass ratio, m / m), and the fermentable sugar content is 2.0% (mass ratio , m / v), the obtained coffee sugar solution was cooled to 12°C. Inoculate Saccharomyces cerevisiae in the cooled coffee sugar solution, the number of living cells in the solution after inoculation is not less than 1.6×10 7 cell / mL.

[0045] 2. Preparation of water for deployment

[0046] N 2 or CO 2 Introduced from the bottom of the preparation tank to drive off the air in the tank to form a stable layer of inert gas. The preparation water is deoxidized, sterilized, cooled to 3°C, and transferred from the bottom of the preparation tank int...

Embodiment 3

[0053] Made with decaffeinated coffee powder, sucrose, and active dry Saccharomyces cerevisiae.

[0054] 1. Preparation of coffee sugar solution

[0055] Extract the decaffeinated coffee powder with boiling water to obtain a coffee solution, add sucrose to dissolve and adjust the concentration of coffee solids in the coffee sugar solution to not less than 2.5% (mass ratio, m / m), and the fermentable sugar content is 3.0% (mass ratio, m / m), the obtained coffee sugar solution was cooled to 22°C. Saccharomyces cerevisiae was inoculated in the cooled coffee sugar solution, and the number of viable cells in the solution after inoculation was 1.2×10 7 cell / mL.

[0056] 2. Preparation of water for deployment

[0057] N 2 or CO 2 Introduced from the bottom of the preparation tank to drive off the air in the tank to form a stable layer of inert gas. The preparation water is deoxidized, sterilized, cooled to 2°C, and transferred from the bottom of the preparation tank into the tank...

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Abstract

The invention provides a method for producing a frothy coffee drink via biological methods; the method comprises: extracting effective ingredients in coffee by using boiling water to obtain coffee sugar solution, adding brewer's yeast, and sealing and fermenting; after fermenting, isolating the yeast in the fermentation broth via crossflow filtration, blending the filtrate with the auxiliaries such as sugar, and performing packaging, sterilizing and other steps to obtain the frothy coffee drink. CO2 produced by fermentation of brewer's yeast is used to promote the formation of coffee drink froth, the froth is fluffy and fine, and froth characteristics are improved; the upper limit content of fermentable sugar in the coffee sugar solution is 3%, proliferation of the brewer's yeast, maintenance of yeast activity and control of the fermenting process are facilitated, the supplement of coffee solution equivalent to crossflow filtration volume is added to continue the fermentation, the fermentation can be cyclically carried out in multiple batches, the usage of primary yeast is reduced, and the fermentation cycle is shortened.

Description

[0001] (1) Technical field [0002] The invention relates to a preparation method of a biological foam coffee drink. The purpose is to promote the technological progress of the coffee industry, increase the types of coffee products, extend the coffee industry chain, and promote the healthy development of my country's coffee industry. It belongs to the technical field of food processing. [0003] (2) Background technology [0004] Coffee ranks first among the three major beverages in the world, its global trade volume is second only to oil, and it plays a decisive role in the international economic and trade field. The coffee products currently on the market mainly include roasted coffee beans, coffee powder, coffee extract, instant coffee, decaffeinated coffee, and coffee beverages; while the current per capita annual coffee consumption in my country is only 0.03kg, far below Annual coffee consumption per capita in the EU (5.6kg), US (4.2kg) and globally (1.25kg). It is grati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/24
Inventor 杜金华林龙达张正王秀菊郭萌萌
Owner SHANDONG AGRICULTURAL UNIVERSITY
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