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Low-sugar and low-caffeine instant coffee-based beverage and making method thereof

A coffee beverage, low caffeine technology, applied in coffee, coffee extraction, food science and other directions, can solve the problems of insufficient aroma, stimulate the central nervous system, increase blood pressure, etc., to meet market demand, low caffeine content, coffee aroma strong effect

Active Publication Date: 2017-05-31
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because coffee contains caffeine, excessive consumption of caffeinated coffee beverages can stimulate the central nervous system, increase blood pressure, and affect sleep, which also affects the acceptance of coffee beverages
[0003] In order to solve the above problems, low-caffeine coffee beverages have appeared on the market, such as: caffeine-free solid coffee beverages, plant beverages with roasted coffee aroma and other products; but for the first solid coffee beverage, although its coffee Because of the low content, it is inconvenient to drink and the aroma is not pure enough; for the second plant beverage, although it has the aroma of roasted coffee, it does not have the nutritional value of coffee because it is not a real coffee beverage; therefore, currently on the market Low-caffeine coffee drinks are not well suited to meet consumer needs
In addition, the coffee beverage products currently on the market, no matter they are high-caffeine content or low-caffeine content, in order to modify the bitterness of coffee, a sufficient amount of white sugar is added, but after consuming too much sugar, it is easy to cause Obesity is a potential cause of cardiovascular disease, so it is not advisable to drink too much

Method used

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  • Low-sugar and low-caffeine instant coffee-based beverage and making method thereof
  • Low-sugar and low-caffeine instant coffee-based beverage and making method thereof
  • Low-sugar and low-caffeine instant coffee-based beverage and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] (1.1.1) Roasting and grinding: Robusta coffee beans and Arabica coffee beans are selected as coffee beans, and Robusta coffee beans, Arabica coffee beans and barley are roasted and matured respectively, and roasted The total weight of coffee beans and barley is calculated as a basis. In parts by weight, the weight part of roasted mature Robusta coffee beans is 45 parts, and the weight part of roasted ripe Arabica coffee beans is 50 parts. The weight portion of mature barley is 5 parts;

[0054] Grinding the roasted mature Robusta coffee beans and Arabica coffee beans into 30-mesh coffee powder, and then mixing the Robusta coffee powder and Arabica coffee powder evenly to obtain fine coffee powder;

[0055] (1.1.2) Spray and rinse: Put the obtained coffee fine powder and appropriate amount of warm water into the extraction tank according to the ratio of material to water of 1:5, and keep it at 55°C for 20 minutes. The water vapor in the water is condensed to the condens...

Embodiment 2

[0058] (1.1.1) Roasting and grinding: Robusta coffee beans and Arabica coffee beans are selected as coffee beans, and Robusta coffee beans, Arabica coffee beans and barley are roasted and matured respectively, and roasted The total weight of coffee beans and barley is used as a basis for calculation. In terms of parts by weight, the weight part of roasted mature Robusta coffee beans is 30 parts, and the weight part of roasted ripe Arabica coffee beans is 60 parts. The weight portion of mature barley is 10 parts;

[0059] Grinding the roasted mature Robusta coffee beans and Arabica coffee beans into 40-mesh coffee powder, and then mixing the Robusta coffee powder and Arabica coffee powder evenly to obtain fine coffee powder;

[0060] (1.1.2) Spray washing: put the obtained coffee fine powder and appropriate amount of warm water into the extraction tank according to the ratio of material to water of 1:6, and keep it at 55°C for 20 minutes. The water vapor in the water is conden...

Embodiment 3

[0063] (1.1.1) Roasting and grinding: Robusta coffee beans and Arabica coffee beans are selected as coffee beans, and Robusta coffee beans, Arabica coffee beans and barley are roasted and matured respectively, and roasted The total weight of coffee beans and barley is calculated as a basis. In parts by weight, the weight part of roasted mature Robusta coffee beans is 20 parts, and the weight part of roasted ripe Arabica coffee beans is 70 parts. The weight portion of mature barley is 10 parts;

[0064] Grinding the roasted mature Robusta coffee beans and Arabica coffee beans into 50-mesh coffee powder, and then mixing the Robusta coffee powder and Arabica coffee powder evenly to obtain fine coffee powder;

[0065] (1.1.2) Spray washing: put the obtained coffee fine powder and appropriate amount of warm water into the extraction tank according to the ratio of material to water of 1:6, and keep it at 55°C for 20 minutes. The water vapor in the water is condensed to the condensi...

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PUM

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Abstract

The invention discloses a low-sugar and low-caffeine instant coffee-based beverage and a making method thereof. The making method comprises the processing steps of preparing coffee raw materials, preparing a mixed solution, sterilization and filling, particularly during preparation of the coffee raw materials, a novel decaffeinated coffee extracting solution is developed from roasted coffee beans and roasted barley as raw materials according to the processing flow including grinding, spraying washing, thermal insulating extraction, aroma recovery, filtering, centrifugal treatment, aroma backfill and the like, the coffee extracting solution contains little caffeine, the baking aroma is enhanced while the original coffee aroma and texture are guaranteed, and basic guarantee is provided for improving the aroma and the texture of a finished coffee-based beverage product; besides, decaffeinated ground coffee powder with particle size being 20-100 microns is added to the raw material formula, so that the aroma and the texture of the finished instant coffee-based beverage product are enhanced; bitterness of the coffee is modified with combination of Custer sugar and a Siraitia grosvenorii extracting solution, the use amount of the Custer sugar is reduced, and the beverage is beneficial to body health of a drinker.

Description

technical field [0001] The invention relates to the technical field of coffee beverage processing, and specifically provides a low-sugar, low-caffeine ready-to-drink coffee beverage and a preparation method thereof. Background technique [0002] Coffee, tea, and cocoa are known as the world's three major beverages. In recent years, China's coffee industry has also achieved rapid development. As a country with a traditional tea culture, China's per capita consumption of coffee is very small, but with the exchange of transnational cultures The trend is becoming more and more obvious, and the future consumption of coffee has great room for growth. According to the survey, China's coffee consumption market presents a potential coffee consumer of 200 to 250 million people, which has great room for development. However, because coffee contains caffeine, excessive consumption of caffeinated coffee beverages can stimulate the central nervous system, increase blood pressure, and aff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/24
CPCA23F5/243
Inventor 王金兰何勇钱艺芳
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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