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
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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
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