Coffee granule and preparation method thereof

A technology of coffee and granules, which is applied in the field of coffee granules and its preparation, can solve the problems of loss of coffee flavor and inconvenient drinking, etc., and achieve the effects of increasing the burden on the stomach, assisting digestion and reducing the burden on the stomach

Inactive Publication Date: 2019-03-15
谷震源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, my country's coffee processing products are mainly roasted and ground coffee and instant coffee. The roasted and ground coffee can better reflect the original taste of coffee, but it needs to be boiled or filtered on a special pot, which is not convenient to drink. Instant coffee is convenient to drink. However, the existing instant coffee production process sacrifices the aroma of coffee t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A coffee preparation comprising the following raw materials in parts by weight: 50 parts of freeze-dried coffee powder, 15 parts of malic acid powder, and 20 parts of baking soda powder;

[0030] The above-mentioned freeze-dried coffee powder, malic acid powder and baking soda powder are dry-mixed to obtain a mixed powder or pressed into tablets to prepare the coffee powder.

[0031] Wherein, the coffee beans used in the freeze-dried coffee powder are mainly two varieties of Arabica and Robus;

[0032] The preparation method of described freeze-dried coffee powder is specifically:

[0033] Step 1. Mix 40wt% Arabica coffee beans and 60wt% Robusse coffee beans and bake at 150°C for 10 minutes, then raise the temperature to 175°C for 8 minutes, and continue to raise the temperature to 205°C for 10 minutes. Then raise the temperature to 220°C and bake for 5 minutes;

[0034] Step 2. Cool the roasted coffee beans and leave them overnight to allow the cooked coffee beans to...

Embodiment 2

[0039] A coffee preparation comprising the following raw materials in parts by weight: 75 parts of freeze-dried coffee powder, 20 parts of malic acid powder, and 30 parts of baking soda powder;

[0040] The above-mentioned freeze-dried coffee powder, malic acid powder and baking soda powder are dry-mixed to obtain a mixed powder or pressed into tablets to prepare the coffee powder.

[0041] Wherein, the coffee beans used in the freeze-dried coffee powder are mainly two varieties of Arabica and Robus;

[0042] The preparation method of described freeze-dried coffee powder is specifically:

[0043] Step 1. Mix 40wt% Arabica coffee beans and 60wt% Robusse coffee beans and bake at 150°C for 12 minutes, then raise the temperature to 175°C for 10 minutes, and continue to raise the temperature to 205°C for 12 minutes. Then raise the temperature to 220°C and bake for 5 minutes;

[0044] Step 2. Cool the roasted coffee beans and let them stand overnight to allow the cooked coffee bea...

Embodiment 3

[0049] A coffee preparation comprising the following raw materials in parts by weight: 62 parts of freeze-dried coffee powder, 18 parts of malic acid powder, and 25 parts of baking soda powder;

[0050] The above-mentioned freeze-dried coffee powder, malic acid powder and baking soda powder are dry-mixed to obtain a mixed powder or pressed into tablets to prepare the coffee powder.

[0051] Wherein, the coffee beans used in the freeze-dried coffee powder are mainly two varieties of Arabica and Robus;

[0052] The preparation method of described freeze-dried coffee powder is specifically:

[0053] Step 1. Mix 40wt% Arabica coffee beans and 60wt% Robusse coffee beans and bake at 150°C for 11 minutes, then raise the temperature to 175°C for 9 minutes, and continue to raise the temperature to 205°C for 11 minutes. Then raise the temperature to 220°C and bake for 5 minutes;

[0054] Step 2. Cool the roasted coffee beans and let them stand overnight to allow the cooked coffee bean...

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Abstract

The invention discloses a coffee granule comprising the following raw materials by weight: 50-75 parts of lyophilized coffee powder, 15-20 parts of malic acid powder, and 20-30 parts of baking soda flour. The preparation method of the lyophilized coffee powder comprises the following steps: baking coffee beans, grinding the coffee beans, adding water, conducting extraction, then conducting filtering to obtain coffee raw liquid, adding ingredients to the coffee raw liquid, conducting uniform stirring, and performing vacuum freeze-drying to obtain the lyophilized coffee powder. The method obtains coffee raw liquid with different flavors by roasting, grinding, extracting and filtering the coffee beans, and then converts the coffee raw liquid from a liquid state to a solid state by using a lyophilizing device to lock the flavor of the coffee raw liquid; then the malic acid powder is added to reduce a fruit acid component lost in the extraction and filtration processes; and baking soda powder is added to accelerate the brewing dissolution rate of the coffee. The lyophilized coffee powder can be canned or punched into tablets; and consumers can directly brew the powder or tablets with normal temperature water or hot water to quickly taste coffee with different flavors from different origins.

Description

technical field [0001] The invention relates to the field of food. More specifically, the present invention relates to a kind of coffee powder and its preparation method. Background technique [0002] At present, my country's coffee processing products are mainly roasted and ground coffee and instant coffee. The roasted and ground coffee can better reflect the original taste of coffee, but it needs to be boiled or filtered on a special pot, which is not convenient to drink. Instant coffee is convenient to drink. However, the existing instant coffee production process sacrifices the aroma of coffee to a certain extent. The existing instant coffee production process mainly includes the following processes: coffee green bean roasting, coffee cooked bean grinding, high temperature and high pressure extraction, high temperature drying into powder. In the process of high-temperature drying into powder, the flavor of coffee itself will be lost, such as fruit acid, tannin, and flora...

Claims

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Application Information

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IPC IPC(8): A23F5/40A23F5/42
CPCA23F5/40A23F5/42
Inventor 谷震源张亚军郭俊林
Owner 谷震源
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