Instant coffee and preparation method thereof

A technology for instant coffee and coffee, applied in coffee, food science, application and other directions, can solve problems such as aroma loss, and achieve the effects of reducing loss, strong aroma and good aroma quality

Active Publication Date: 2017-09-01
SUZHOU KINGMAO COFFEE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The instant coffee product obtained in this way satisfies the demand of the market to a certain extent, but there is a problem of consumer acceptance of adding artificial flavor. At the same time, the method of adding before spray drying still has the problem of aroma loss during the spray drying process.

Method used

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  • Instant coffee and preparation method thereof
  • Instant coffee and preparation method thereof
  • Instant coffee and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Take 10 tons of Vietnamese Robusta second-grade coffee beans and 100 tons of drinking water, and prepare instant coffee according to the following steps:

[0039] (1) Roast the coffee beans at 160-230°C (the temperature range of the roasting curve) for 700s-750s to obtain roasted coffee beans;

[0040] (2) Grinding the roasted coffee beans obtained in step (1) to 30 meshes on a coffee bean grinder to obtain ground coffee powder;

[0041] (3) Send the ground coffee powder obtained in step (2) to the extraction tank for extraction with water, the extraction temperature is 175°C, the extraction pressure is 1.0Mpa, and the extraction time is 25min. During the extraction process, when the quality of the extracted liquid is 25% When the quality of the total extraction liquid is used, the extraction liquid is used as the original liquid of the aroma liquid (25 tons), and the remaining water continues to extract and the remaining extraction liquid is used as the low-aroma extra...

Embodiment 2

[0049] Take 10 tons of Yunnan Arabica third-grade coffee beans and 200 tons of drinking water, and prepare instant coffee according to the following steps:

[0050] (1) Roast the coffee beans for 750s at 160-230°C (the temperature range of the roasting curve) to obtain roasted coffee beans;

[0051] (2) Grinding the roasted coffee beans obtained in step (1) to 5 mesh on a coffee bean grinder to obtain ground coffee powder;

[0052] (3) Send the ground coffee powder obtained in step (2) to the extraction tank for extraction with water, the extraction temperature is 170°C, the extraction pressure is 0.9Mpa, and the extraction time is 40min. During the extraction process, when the quality of the extracted liquid is 30% When the quality of the total extraction liquid is used, the extraction liquid is used as the original liquid of the aroma liquid (25 tons), and the remaining water continues to extract and the remaining extraction liquid is used as the low-aroma extract (75 tons);...

Embodiment 3

[0060] Take 5 tons of Vietnamese Robusta second-grade coffee beans, 5 tons of Yunnan Arabica third-grade coffee beans, and 160 tons of drinking water, and prepare instant coffee according to the following steps:

[0061] (1) Roast the coffee beans for 700s at 160-230°C (the temperature range of the roasting curve) to obtain roasted coffee beans;

[0062] (2) Grinding the roasted coffee beans obtained in step (1) to 35 meshes on a coffee bean grinder to obtain ground coffee powder;

[0063] (3) Send the ground coffee powder obtained in step (2) to the extraction tank for extraction with water, the extraction temperature is 190°C, the extraction pressure is 1.2Mpa, and the extraction time is 30min. During the extraction process, when the quality of the extracted liquid is 20% When the quality of the total extraction liquid is used, the extraction liquid is used as the original liquid of the aroma liquid (25 tons), and the remaining water continues to extract and the remaining ex...

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Abstract

The invention relates to instant coffee and a preparation method thereof. The preparation method comprises the following steps of baking green coffee beans, and performing grinding to obtain ground coffee; performing extraction on the ground coffee with superheated water so as to obtain a fragrant stock solution and a low-fragrance extract; performing separation by distillation on the fragrant stock solution so as to obtain a fragrant solution and low-fragrance solution components; performing distillation on the fragrant solution under the condition of the temperature being 50-65 DEG C and the vacuum degree being minus 0.07 to minus 0.09Mpa, collecting gas generated after distillation, and performing condensing so as to obtain a strong-fragrance solution and fragrant solution residual liquid; mixing the low-fragrance solution components with the low-fragrance extract, and performing concentration so as to obtain a concentrated solution; adding the fragrant solution residual liquid to the concentrated solution, and performing uniform mixing so as to obtain a concentrated coffee solution; performing spray drying on the concentrated coffee solution to obtain coffee dry powder; and atomizing the strong-fragrance solution, and mixing the atomized strong-fragrance solution with the coffee dry powder so as to obtain the instant coffee. In the production process of the instant coffee, the coffee fragrance is recovered, then through a low-temperature rectification technique, a high-concentration strong-fragrance solution is collected, the strong-fragrance solution is atomized and the atomized strong-fragrance solution is mixed with the coffee dry powder, so that the instant coffee is obtained. The instant coffee is high in content of fragrant substances, and strong in fragrance.

Description

technical field [0001] The invention relates to an instant coffee and a preparation method thereof. Background technique [0002] Instant coffee (soluble coffee / instant coffee) is a common food raw material in the market. According to GB / T29602 "Solid Beverage", it is defined as: coffee beans and (or) coffee products (ground coffee powder, coffee extraction food or its concentrate) as raw materials, without adding other food raw materials, food additives can be added, and processed into a solid beverage. Instant coffee is a kind of solid coffee beverage and an important raw material for instant coffee beverages. [0003] Commercially available instant coffee products are mainly made from green coffee beans, which are processed through processes such as roasting, grinding, extraction, concentration, spray drying, and packaging. The aroma of this process is often lost during the process, leaving little left. At present, commercially available instant coffee companies often u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/36
CPCA23F5/36
Inventor 柳新荣
Owner SUZHOU KINGMAO COFFEE CO LTD
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