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Method for preparing light-colored coffee by using coffee beans as raw material

A technology of coffee beans and green coffee beans, applied in the fields of coffee, coffee extraction, food science, etc., can solve problems such as coffee stains, dripping on clothes and pants, spilled coffee on clothes and pants, image deduction, etc., to improve utilization High rate, mellow taste, easy to accept effect

Active Publication Date: 2018-12-07
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the coffee that the public is familiar with and often drinks is dark (dark brown), and dark coffee often has two problems: (1) Frequent drinking of coffee can cause teeth to turn yellow: there is a layer of enamel on the surface of the teeth, and the enamel There are many tiny pores on the surface. After drinking coffee, the coffee will remain in these pores. Over time, the pigmentation will precipitate and the teeth will turn yellow; (2) The coffee container (cup, etc.) is easy to accumulate coffee stains, or Accidentally dripping coffee on clothes or trousers, spilling coffee and splashing on clothes and trousers, etc., will produce coffee stains, and a little coffee stains will greatly detract from people's image
Due to the complex composition of coffee, it is difficult to decolorize dark coffee (protein, carbohydrates, acids, etc.), and the coffee flavor changes significantly after decolorization, so the technical feasibility is low
However, flavors, fragrances and coffee-related ingredients are used to prepare the coffee, which is called synthetic coffee. The flavor and taste are relatively monotonous, and for consumers who pay more and more attention to health and natural food, synthetic coffee is less acceptable.

Method used

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  • Method for preparing light-colored coffee by using coffee beans as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preparing light-colored coffee with Yunnan second-grade Arabica green beans as raw material, comprising the steps of:

[0035] 1) Continuously clean the green coffee beans through the crawler net. The water level is full and over the crawler net. A bubbling device is installed at the bottom of the crawler net. The water temperature is 70°C, and the cleaning time is 15 minutes; the cleaned green coffee beans are steamed for 3 hours by TVR cycle;

[0036] 2) Soak the steamed coffee beans in water at 90°C for 4 hours, the soaking water is 20 times the mass of coffee beans, and collect the soaking liquid and coffee beans after soaking;

[0037] 3) Cool the soaking liquid to ≤25°C, first filter it with a 160-mesh filter, then centrifuge it with a disc centrifuge at a speed greater than 8000 r / min, collect the centrifuged liquid and use a ceramic membrane with a precision of 0.2 μm Carry out membrane separation and collect membrane separation liquid;

[0038] 4)...

Embodiment 2

[0042] A method for preparing light-colored coffee with Yunnan three-grade Arabica green beans as raw material, comprising the steps of:

[0043] 1) Continuously clean the green coffee beans through the crawler net. The water level is full and over the crawler net. A bubbling device is installed at the bottom of the crawler net. The water temperature is 80°C, and the cleaning time is 30 minutes; the cleaned green coffee beans are steamed by TVR cycle for 4 hours;

[0044] 2) Soak the steamed coffee beans in water at 95°C for 6 hours, the soaking water is 20 times the mass of coffee beans, and collect the soaking liquid and coffee beans after soaking;

[0045]3) Cool the soaking liquid to ≤25°C, first filter it with a 160-mesh filter, then centrifuge it with a disc centrifuge at a speed greater than 8000 r / min, collect the centrifuged liquid and use a ceramic membrane with a precision of 0.2 μm or ultrafiltration membrane for membrane separation, and collect the membrane separa...

Embodiment 3

[0050] A method for preparing light-colored coffee with Vietnamese G2 green Robusta coffee beans as raw material, comprising the steps of:

[0051] 1) Continuously clean the green coffee beans through the crawler net. The water level is full to pass the crawler net. A bubbling device is installed at the bottom of the crawler net. The water temperature is 75°C, and the cleaning time is 25 minutes; the cleaned green coffee beans are steamed by TVR cycle for 3 hours;

[0052] 2) Soak the steamed coffee beans in water at 85°C for 5 hours, the soaking water is 20 times the mass of coffee beans, and collect the soaking liquid and coffee beans after soaking;

[0053] 3) Cool the soaking liquid to ≤25°C, first filter it with a 160-mesh filter, then centrifuge it with a disc centrifuge at a speed greater than 8000 r / min, collect the centrifuged liquid and use a ceramic membrane with a precision of 0.2 μm or ultrafiltration membrane for membrane separation, and collect the membrane sepa...

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PUM

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Abstract

The invention discloses a method for preparing light-colored coffee by using coffee beans as a raw material. The method for preparing the light-colored coffee by using the coffee beans as the raw material comprises the following steps: (1) washing raw coffee beans with water, and carrying out steaming and soaking; (2) cooling the soaking liquid, carrying out filtration and centrifugation, and carrying out membrane separation; (3) drying the soaked coffee beans, and carrying out roasting, grinding, extracting and separating; and (4) performing purification and concentration on the separated light-colored substance, appropriately blending the obtained concentrate with the membrane-separated soaking liquid, and carrying out sterilizing, N2 charging and filling so as to obtain the light-colored coffee. The light-colored coffee prepared by the method is light in color (light yellow in color), mellow in aroma, mellow and pure in taste, and pure in flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing light-colored coffee from coffee beans. Background technique [0002] Coffee, tea, and cocoa are known as the world's three major beverage plants. About one-third of the world's population drinks coffee. The global trade volume of coffee is second only to oil. Coffee is rich in protein, crude fiber, crude fat, caffeine, etc. Because of its unique mellow taste and refreshing and exciting effects, it has gradually become an indispensable daily drink for modern people. [0003] At present, the coffee that the public is familiar with and often drinks is dark (dark brown), and dark coffee often has two problems: (1) Frequent drinking of coffee can cause teeth to turn yellow: there is a layer of enamel on the surface of the teeth, and the enamel There are many tiny pores on the surface. After drinking coffee, the coffee will remain in these pores. Over time, the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/24A23F5/26A23F5/36
CPCA23F5/243A23F5/26A23F5/36
Inventor 饶建平林雅敏尤惠君宋景政
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD