Coffee essence preparation method

A coffee essence and vanillin technology, applied in the directions of essential oils/spice, fat generation, etc., can solve the problems of excessive burnt aroma, inability to satisfy consumers, and the coffee taste is not strong, so as to increase the rich coffee taste and avoid volatilization. Effect

Inactive Publication Date: 2017-12-12
潘峰
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Coffee flavor is one of the raw materials commonly used in industrialized food or daily necessities. Most of the coffee flavors in t...

Method used

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  • Coffee essence preparation method

Examples

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Embodiment 1

[0026] see figure 1 It is a step diagram of the method for preparing coffee essence in Example 1 of the present invention, a method for preparing coffee essence, which is characterized in that it includes the following steps:

[0027] S10 weighs raw materials;

[0028] S20 feed production;

[0029] S30 packaging;

[0030] Among them, in S10, the weighing raw materials and the proportioning ratio are as follows (percentage by weight): 0.07% betapropiolactone, 0.07% Kangyonglu gram oil, 0.09% benzoic acid, 0.25% n-acetic acid, and 0.36% ethyl acetate , methyl maltol 0.36%, diacetyl 0.29%, furfuryl mercaptan 0.6%, jujube extract 9%, vanillin 8%, coffee extract 18%, ethanol 8%, and the balance is distilled water;

[0031] Among them, S20 includes the following steps:

[0032] S201, add vanillin, methyl maltol, coffee extract, red date extract, ethanol;

[0033] S202, put in ethanol

[0034] S203, heating to 60°C;

[0035] S204, stirring until the solid powder dissolves;

...

Embodiment 2

[0040] The preparation process of this example is the same as that of Example 1, the difference lies in the weighing ratio of raw materials. The weighing ratio of raw materials in this example is as follows: 0.09% of betapropiolactone, 0.09% of Kangyonglu gram oil, 0.11% of benzoic acid, N-acetic acid 0.29%, ethyl acetate 0.4%, methyl maltol 0.4%, diacetyl 0.35%, furfuryl mercaptan 0.8%, jujube extract 11%, vanillin 10%, coffee extract 20%, ethanol 10%, and the balance is distilled water.

Embodiment 3

[0042] The preparation process of this example is the same as that of Example 1, the difference lies in the weighing ratio of raw materials. The weighing ratio of raw materials in this example is as follows: 0.072% of betapropiolactone, 0.072% of Kangyonglu gram oil, 0.095% of benzoic acid, N-acetic acid 0.26%, ethyl acetate 0.37%, methyl maltol 0.37%, diacetyl 0.3%, furfuryl mercaptan 0.7%, jujube extract 9.5%, vanillin 8.5%, coffee extract 19%, ethanol 8.3%, and the balance is distilled water.

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Abstract

The invention belongs to the field of coffee essence preparation methods, and relates to a coffee essence preparation method. The method comprises the following steps: S10, raw material weighing; S20, material feeding and production; and S30, packaging, wherein in the step S10, the weighed raw materials and proportions are as follows in weight percentage: 0.07-0.09% of beta-propiolactone, 0.07-0.09% of green cognac oil, 0.09-0.11% of benzoic acid, 0.25-0.29% of n-hexanoic acid, 0.36-0.4% of ethyl acetate, 0.36-0.4% of methyl maltol, 0.29-0.35% of butanedione, 0.6-0.8% of furfuryl mercaptan, 9-11% of red date extract, 8-10% of vanillin, 18-20% of coffee extract, 8-10% of ethyl alcohol, and the balance of distilled water. Through the ingredients and proportions, the rich taste of coffee can be increased while the coke fragrance of coffee is guaranteed; in addition, solids can be dissolved first for preventing the volatilization of ingredients with small proportions.

Description

technical field [0001] The invention belongs to the field of preparation methods of coffee essence, and relates to a preparation method of coffee essence. Background technique [0002] Coffee flavor is one of the raw materials commonly used in industrialized food or daily necessities. Most of the coffee flavors in the prior art are too rich and insufficient in burnt aroma, which makes the coffee taste not strong and cannot meet the needs of consumers. Contents of the invention [0003] In order to solve the above problems, the object of the present invention is to provide a method for preparing coffee essence with strong aroma. [0004] In order to achieve the above object, the technical solution of the present invention is a method for preparing coffee essence, comprising the following steps: [0005] S10 weighs raw materials; [0006] S20 feed production; [0007] S30 packaging; [0008] Among them, in S10, the weighing raw materials and proportions are as follows (p...

Claims

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Application Information

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IPC IPC(8): C11B9/00
CPCC11B9/0007
Inventor 潘峰
Owner 潘峰
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