Foam coffee alcohol fermentation beverage and preparation method thereof

A technology of alcohol fermentation and coffee, applied in the direction of coffee extraction, to achieve the effects of stable fermentation speed, strong flavor and a wide range of people

Active Publication Date: 2017-05-31
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, at present, domestic and foreign studies on coffee processing products mostly focus on solid coffee beverages (references: Wu Genghong, etc., Research on Soybean Coffee Beverages, Journal of Qiqihar University, September 1999, Volume 15, No. 3, 31-36), Blended liquid coffee beverages (reference: Wang Chunlei, Stability Research on Milk Coffee Beverage, Master Thesis of Jiangnan University, 2009, supervisor, Xia Wenshui, Zhang Jianliang),

Method used

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  • Foam coffee alcohol fermentation beverage and preparation method thereof
  • Foam coffee alcohol fermentation beverage and preparation method thereof
  • Foam coffee alcohol fermentation beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] 1. Preparation of coffee sugar solution

[0027] After grinding decaffeinated roasted coffee beans, dissolve and extract the decaffeinated coffee powder in boiling water to obtain a coffee solution, add brown sugar while it is hot, and adjust the solids concentration of the coffee sugar solution to 1.0% (mass ratio, m / m). The sugar concentration is 12% (mass ratio, m / m). The coffee sugar solution is fully dissolved and cooled to 16°C for later use.

[0028] 2. Inoculation and fermentation

[0029] Add commercially available active dry Saccharomyces cerevisiae to the coffee sugar solution prepared in step 1). Refer to the product description for the usage method of active dry Saccharomyces cerevisiae. The concentration of yeast cells in the coffee sugar solution after inoculation is not less than 2×10 7 cell / mL, and fermented in a closed fermentation tank at 16℃ until the alcohol content of the fermentation broth is 3.0% (v / v), CO 2 The content is 3.0g / L, t...

Example Embodiment

[0033] Example 2

[0034] 1. Preparation of coffee sugar solution

[0035] Dissolve decaffeinated instant coffee and high-fructose syrup in boiling water, adjust the solids concentration of the coffee sugar solution to 2.0% (mass ratio, m / m) and sugar concentration to 5% (mass ratio, m / m), and fully dissolve the coffee Sugar solution, and cool to 14°C for later use.

[0036] 2. Inoculation and fermentation

[0037] Cultivate live Saccharomyces cerevisiae according to the conventional culture method, the cultured seed yeast is washed with sterile water, filtered or centrifuged (to eliminate the influence of the culture solution on the product quality), after removing the residual culture solution, it is connected to the coffee prepared in step 1) Sugar solution. The concentration of yeast cells in the coffee sugar solution after inoculation is not less than 2×10 7 cell / mL, and fermented in a closed fermenter at 14℃ to CO in the fermentation broth 2 The content is 2.0g / L, the alcohol ...

Example Embodiment

[0041] Example 3

[0042] 1. Preparation of coffee sugar solution

[0043] Dissolve the decaffeinated coffee concentrate and white sugar in boiling water, adjust the solids concentration of the coffee sugar solution to 2.4% (mass ratio, m / m) and the sugar concentration to 10% (mass ratio, m / m), and fully dissolve the coffee Sugar solution, and cool to 15°C for later use.

[0044] 2. Inoculation and fermentation

[0045] Add commercially available active dry Saccharomyces cerevisiae to the coffee sugar solution prepared in step 1). Refer to the product description for the use of active dry Saccharomyces cerevisiae. The concentration of yeast cells in the coffee sugar solution after inoculation is not less than 2×10 7 cell / mL, and airtightly ferment in a fermentor at 15℃ until the alcohol content in the fermentation broth is 5.5% (v / v), CO 2 The content is 4.5g / L, the temperature is quickly cooled down to 3°C, and the yeast is filtered and separated under the same temperature and pres...

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PUM

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Abstract

The invention relates to a foam coffee alcohol fermentation beverage and a preparation method thereof. Through extraction, dilution or dissolution with hot water, a coffee solution can be made. Distiller's yeast is used as a fermenting agent, and after sealed fermentation, the yeast is removed; and sugar or other food additives are added for allocation, so that the coffee alcohol fermentation beverage rich in foam is made. According to the foam coffee alcohol fermentation beverage and the preparation method thereof disclosed by the invention, a high-concentration caffeine-free coffee solution is used for fermentation, and yeast nutrient substances do not need to be added; post dilution is performed, so that the content of coffee solids in the fermentation solution is reduced, organic acids in the fermentation solution are diluted, the pH value of a mixed solution is increased, and the foam coffee alcohol fermentation beverage is healthier than an ordinary carbonated beverage; a temperature-reduction method and a filtering method are used for stopping fermentation, so that part of sugar in the fermented beverage can be reserved, and the foam coffee alcohol fermentation beverage is more coordinative and natural in taste and rich and prominent in flavor; and CO2 produced during alcohol fermentation and foam promoting substances such as protein, polysaccharide and esters in the coffee mutally react, so that the coffee foams are finer and smoother, and are loose and long-lasting.

Description

[0001] (1) Technical field [0002] The invention relates to a foamed coffee alcohol fermented beverage and a preparation method thereof. The purpose is to try to use coffee for the preparation of alcoholic fermented beverages, thereby enriching the types of coffee products, extending the coffee processing industry chain, promoting the technological update of the coffee industry, and promoting the healthy and rapid development of the coffee industry in my country. The technology belongs to the technical field of food processing. [0003] (2) Background technology [0004] Coffee planting in my country was first introduced to Yunnan by French missionaries in 1892. At present, the annual growth rate of the domestic coffee market is more than 15%, while the annual growth rate of the markets in developed countries is only 2% to 3%. Although domestic coffee consumption only accounts for 80 billion yuan, it is expected to reach 1 trillion yuan in 2020 and 2 to 3 trillion yuan in 20...

Claims

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Application Information

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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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