Classic espresso coffee formula and production technology thereof

A production process and coffee technology, applied in the field of classic espresso coffee formula and its production process, can solve the problems of coffee factor failure, affecting coffee effect, easy to be oxidized, etc.

Inactive Publication Date: 2019-01-11
安徽咖力士咖啡食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Classic espresso is deeply loved by people. The inventor found through research that the traditional classic espresso is easily oxidized during the grinding process, which make

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A classic espresso formula, its raw materials are as follows by weight: 30-40 parts of coffee beans, 6 parts of lemon peel powder, 3 parts of cinnamon powder, 1 part of grapefruit sauce, 2 parts of orange powder, 0.3 parts of vitamin B12, 0.6 parts of mint, 0.8 parts of borneol.

[0023] The present invention also provides a kind of classic espresso coffee production process, comprises the following steps:

[0024] S1: Weigh coffee beans, lemon peel powder, cinnamon powder, yuzu sauce, orange powder, vitamin B12, mint and ice flakes in proportion for later use;

[0025] S2: Place the coffee beans obtained in step S1 in a cleaning device for cleaning, clean up the dust on the surface of the coffee beans, then place the coffee beans in the sun to dry naturally, so that the moisture content in the coffee beans does not exceed 35%, and collect it for later use;

[0026] S3: Put the coffee beans obtained in step S2 in the grinding equipment for grinding, control the grindi...

Embodiment 2

[0037] A classic espresso formula, the raw materials are as follows by weight: 30-40 parts of coffee beans, 8 parts of lemon peel powder, 4 parts of cinnamon powder, 1.5 parts of grapefruit sauce, 4 parts of orange powder, 0.4 parts of vitamin B12, 0.7 parts of mint, 0.9 parts of borneol.

[0038] The present invention also provides a kind of classic espresso coffee production process, comprises the following steps:

[0039] S1: Weigh coffee beans, lemon peel powder, cinnamon powder, yuzu sauce, orange powder, vitamin B12, mint and ice flakes in proportion for later use;

[0040] S2: Place the coffee beans obtained in step S1 in a cleaning device for cleaning, clean the dust on the surface of the coffee beans, then place the coffee beans in the sun to dry naturally, so that the moisture content in the coffee beans does not exceed 35%, and collect it for later use;

[0041] S3: Put the coffee beans obtained in step S2 in the grinding equipment for grinding, control the grindi...

Embodiment 3

[0052] A classic espresso formula, its raw materials are as follows by weight: 40 parts of coffee beans, 10 parts of lemon peel powder, 5 parts of cinnamon powder, 2 parts of grapefruit sauce, 6 parts of orange powder, 0.5 parts of vitamin B12, 0.8 parts of mint 1 part, borneol 1 part.

[0053] The present invention also provides a kind of classic espresso coffee production process, comprises the following steps:

[0054] S1: Weigh coffee beans, lemon peel powder, cinnamon powder, yuzu sauce, orange powder, vitamin B12, mint and ice flakes in proportion for later use;

[0055] S2: Place the coffee beans obtained in step S1 in a cleaning device for cleaning, clean up the dust on the surface of the coffee beans, then place the coffee beans in the sun to dry naturally, so that the moisture content in the coffee beans does not exceed 35%, and collect it for later use;

[0056] S3: Put the coffee beans obtained in step S2 in the grinding equipment for grinding, control the grindi...

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Abstract

The present invention discloses a classic espresso coffee formula and a production technology thereof. The classic espresso coffee formula is prepared from coffee beans, lemon peel powder, cassia barkpowder, grapefruit sauce, citrus sinensis cv. Liu Cheng powder, vitamin B12, mint and borneol as raw materials; proportion of the components is strictly controlled; a traditional neutralization preparation formula is changed; an obtained mixture is placed in a container to be put still; a vacuuming device is used to conduct a vacuuming treatment of the container; vacuum low-temperature environment inside a fine grinding device is kept; a grinding degree is controlled to be three-degree; original quality and aroma of coffee beans are better preserved; the coffee beans are mellow in mouthfeel;after grinding, the desired espresso coffee is obtained; the quality of the classic coffee is strictly ensured; a quantitative sealed packaging method is used; and packaging bags are filled with a sufficient amount of inert gas as protection gas to limitedly prevent the classic coffee to be oxidized; the classic coffee is long in shelf life; the entire packaging process is conducted in a sterile environment; the manufacture process is simple; an online production can be achieved; and the production efficiency is high.

Description

technical field [0001] The invention relates to the technical field of coffee production, in particular to a formula of classic espresso coffee and a production process thereof. Background technique [0002] Coffee is a drink made from roasted coffee beans, and it is the main drink popular in the world along with cocoa and tea. Among all kinds of coffee, coffee can retain beneficial ingredients and is also good for health, especially suitable for people who need to lose weight. Classic espresso is deeply loved by people. The inventor found through research that the traditional classic espresso is easily oxidized during the grinding process, which makes the caffeine factor invalid and seriously affects the coffee effect. Now there is a lack of a classic espresso formula and its production process to solve the above problems. Contents of the invention [0003] The purpose of the present invention is in order to solve the shortcoming that exists in the prior art, and propos...

Claims

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Application Information

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IPC IPC(8): A23F5/02A23F5/08
CPCA23F5/02A23F5/08Y02A40/90
Inventor 赵春
Owner 安徽咖力士咖啡食品有限公司
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