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Deep roast coffee sugar and preparation method thereof

A coffee candy, charcoal burning technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of discounted refreshing effect, heavy bitterness, insufficient coffee taste, etc., to achieve smooth surface, pure taste and crisp texture. Effect

Active Publication Date: 2018-01-09
海南春光食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the amount of coffee powder is too much, the bitterness will be heavy and overwhelm the aroma of coconut; if too little, the coffee taste will not be enough, and the refreshing effect will be greatly reduced

Method used

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  • Deep roast coffee sugar and preparation method thereof
  • Deep roast coffee sugar and preparation method thereof

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preparation example Construction

[0024] The present invention also proposes a preparation method of charcoal roasted coffee sugar, comprising the following preparation steps:

[0025] S1. Maltose syrup and white sugar are heated and dissolved, filtered to obtain sugar liquid;

[0026] S2. Select old coconuts with a growth cycle of more than half a year, add the raw coconut juice to the sugar solution, and take 10 minutes to gradually heat up to 120-125°C and cook at a constant temperature for 10-20 minutes;

[0027] S3, under the condition of 120-125°C, add half of the coffee powder into the feed liquid in step S2, take 10 minutes to gradually raise the temperature to 150-155°C, and vacuum-cook at constant temperature for 10-20 minutes;

[0028] S4. It takes 10 minutes to gradually cool down to 100-110°C, add the other half of coffee powder, food additives, and half of food flavor to the feed liquid in step S3, and vacuum-boil at constant temperature for 10-20 minutes;

[0029] S5. Add edible salt and the ot...

Embodiment 1

[0031] A charcoal roasted coffee candy, made of the following raw materials in parts by weight: 30 parts of malt syrup, 30 parts of white sugar, 15 parts of coconut juice, 1 part of coffee powder, 8 parts of food additives, 0.2 parts of food flavor, 0.02 parts of edible salt share.

[0032] Prepared by the following preparation method:

[0033] S1. Maltose syrup and white sugar are heated and dissolved, filtered to obtain sugar liquid;

[0034] S2. Select old coconuts with a growth cycle of more than half a year, add the raw coconut juice to the sugar solution, and take 10 minutes to gradually heat up to 120°C and cook at a constant temperature for 10 minutes;

[0035] S3. At 120°C, add half the amount of coffee powder to the feed liquid in step S2. It takes 10 minutes to gradually increase the temperature to 150°C and cook for 10 minutes at a constant temperature. The half amount of coffee powder refers to half the weight of the coffee powder in the formula. ;

[0036] S4....

Embodiment 2

[0039] A charcoal roasted coffee candy, made of the following raw materials in parts by weight: 50 parts of malt syrup, 20 parts of white granulated sugar, 20 parts of raw coconut juice, 2 parts of coffee powder, 5 parts of food additives, 0.2 parts of edible essence, 0.03 parts of edible salt share.

[0040] Prepared by the following preparation method:

[0041] S1. Maltose syrup and white sugar are heated and dissolved, filtered to obtain sugar liquid;

[0042] S2. Select old coconuts with a growth cycle of more than half a year, add the raw coconut juice to the sugar solution, and take 10 minutes to gradually heat up to 120°C and cook at a constant temperature for 20 minutes;

[0043] S3, under the condition of 120°C, add half the amount of coffee powder into the feed liquid in step S2, take 10 minutes to gradiently raise the temperature to 150°C, and vacuum-boil at constant temperature for 10 minutes;

[0044] S4. It takes 10 minutes to cool down gradually to 110°C, add ...

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Abstract

The invention provides deep roast coffee sugar, which is prepared from the following raw materials in parts by weight: 30 to 50 parts of maltose syrup, 20 to 30 parts of white granulated sugar, 10 to20 parts of coconut normal juice, 1 to 2 parts of coffee powder, 5 to 10 parts of food additive, 0.1 to 0.2 part of edible essence and 0.02 to 0.05 part of edible salt. In a preparation method of thecharcoal coffee sugar, optimal time and temperature for decocting coconut milk and the white granulated sugar are provided; the sequences and the use levels of other accessories are strictly controlled; the throwing proportion and the putting sequence of the coffee powder are confirmed; the finally obtained charcoal coffee sugar is smooth in surface, exquisite in mouthfeel and crispy in texture, has a strong coffee coconut aroma, is pure in taste, is mellow and delicious, is rich in nutrient, excellent in quality and good in mouthfeel and a quality guarantee period can reach 30 months withoutgoing bad.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a charcoal-roasted coffee sugar and a preparation method thereof. Background technique [0002] The sales of coffee are very large. After analysis, it contains protein, fat, caffeine, tannin, linoleic acid, polysaccharide, cellulose and other ingredients that are beneficial to human health. As far as the author knows, there are few reports on candies developed using coffee. The present invention further explores a novel process of charcoal roasting coffee sugar by using white granulated sugar and maltose syrup as main raw materials, adding auxiliary materials such as instant coffee powder. The biggest technical difficulty of charcoal roasted coffee sugar is the mixing ratio of coconut milk and coffee powder, how to ensure the aroma of coffee and experience the mellow coconut flavor. If the amount of coffee powder is too much, the bitterness will be heavy, overpowering the aroma of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
Inventor 黄春光
Owner 海南春光食品有限公司