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Ultrahigh-pressure cold-extracted coffee and preparation method thereof

An ultra-high pressure and ultra-high pressure sterilization technology, which is applied in ultra-high pressure food processing, coffee, coffee extraction, etc., can solve the problems that ordinary cold-extracted coffee cannot be thermally sterilized, shortens the production time of cold-extracted coffee, and takes a long time for processing. , to achieve the effect of shortening the production time, reducing the number of extractions, and shortening the time

Inactive Publication Date: 2019-08-30
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First of all, in terms of processing technology, there are problems of long processing time and high production costs; secondly, in order to achieve a certain concentration of caffeine, commercially available cold brew coffee is usually extracted with warm water at 50-60°C, which is not true. Therefore, it is extremely important to use new non-thermal processing technology to shorten the production time of cold brewed coffee and ensure the taste of cold brewed coffee; thirdly, because ordinary cold brewed coffee cannot be sterilized by heat, it usually has a short shelf life and limited commodity circulation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1, the preparation of ultra-high pressure cold extraction black coffee

[0039] The first step is the grinding of coffee beans: take a certain amount of roasted coffee beans and grind them with a grinder according to the parameters in 5.5;

[0040] The second step is to prepare the extract: weigh 100g of coffee powder, measure 1L of pure water at 4°C according to the required ratio, put the coffee powder and purified water in the same food-grade PE bag, stir well, and seal it with a heat sealer its sealing;

[0041] The third step, ultra-high pressure accelerated extraction: treat the sample under ultra-high pressure at 500MPa for 5 minutes;

[0042] The fourth step, filtering and flavoring: filter the extract through coffee filter paper and collect the filtrate. According to the taste of black coffee, add 0.33g of sodium citrate and 3g of sucrose;

[0043] The fifth step, cold canning: filling and sealing the flavored coffee in PET bottles;

[0044] The ...

Embodiment 2

[0049] Embodiment 2, the preparation of ultra-high pressure cold extraction latte coffee

[0050] The first step is the grinding of coffee beans: take a certain amount of roasted coffee beans and grind them with a grinder according to the parameters in 5.5;

[0051] The second step is to prepare the extract: weigh 100g of coffee powder, measure 1L of 14°C purified water according to the required ratio, put the coffee powder and purified water in the same food-grade PE bag, stir well, and use a heat sealer seal it;

[0052] The third step, ultra-high pressure accelerated extraction: process the sample under ultra-high pressure at 500MPa for 4 minutes;

[0053] The fourth step, filtering and flavoring: filter the extract through coffee filter paper and collect the filtrate. According to the taste of latte coffee, add 150mL of milk and 6g of sucrose as ingredients;

[0054] The fifth step, cold canning: filling and sealing the flavored coffee in PET bottles;

[0055] The sixth ...

Embodiment 3

[0059] Embodiment 3, the preparation of ultra-high pressure cold extraction mocha coffee

[0060] The first step is the grinding of coffee beans: take a certain amount of roasted coffee beans and grind them with a grinder according to the parameters in 5.5;

[0061] The second step is to prepare the extract: weigh 110g of coffee powder, measure 1L of 4°C purified water according to the required ratio, put the coffee powder and purified water in the same food-grade PE bag, stir well, and use a heat sealer seal it;

[0062] The third step, ultra-high pressure accelerated extraction: treat the sample under ultra-high pressure at 400MPa for 7 minutes;

[0063] The fourth step, filtering and flavoring: filter the extract through coffee filter paper and collect the filtrate. According to the taste of latte coffee, add 50g of chocolate sauce, 50mL of milk, 4g of stevia and 6g of sucrose;

[0064] The fifth step, cold canning: filling and sealing the flavored coffee in PET bottles;...

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Abstract

The invention discloses ultrahigh-pressure cold-extracted coffee and a preparation method thereof. The preparation method comprises the following steps: mixing coffee powder and water, performing sealing, and performing ultrahigh-pressure extraction to obtain an extract; and filtering and perfusing the extract, and performing sterilization under ultrahigh pressure so as to obtain the finished product. The ultrahigh pressure extraction mode improves the production efficiency and remarkably shortens the time. Compared with traditional cold-extracted coffee preparation processes, the method of the ultrahigh-pressure cold-extracted coffee innovatively uses an ultrahigh pressure technology twice. The first-time ultrahigh-pressure extraction obtains the coffee containing the required caffeine concentration by using cold water at a temperature of 4 DEG C in a short time, so that the preparation time is shortened, the production efficiency is improved, the extraction times are reduced, and theproduction convenience is improved. The second-time ultrahigh-pressure sterilization prolongs the shelf life of the product on the basis of ensuring the safety of the product. Meanwhile, by adoptingthe ultrahigh-pressure sterilization instead of adding the preservative in the traditional production, the method is favorable for meeting the pursuit of consumers on natural foods, and is favorable for meeting the approval of the society on the clean labels.

Description

technical field [0001] The invention relates to ultra-high pressure cold-extracted coffee and a preparation method thereof, belonging to the technical field of beverage preparation. Background technique [0002] Coffee is a beverage made from roasted coffee beans. It is the main drink popular in the world together with cocoa and tea. It has the functions of eliminating fatigue, refreshing the mind, improving work efficiency, and diuresis. The best drink for family work. At the same time, with the increasing number of coffee shops, coffee appears as a drink for people to chat casually. Coffee plays an important role in people's life. [0003] The main components in coffee are caffeine, chlorogenic acid and trigonelline, which are substances that play an important role in the adjustment of human body functions. The caffeine is a central nervous system stimulant, which can temporarily drive away drowsiness and restore energy. It has the effects of refreshing the mind, promot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/26A23F5/24A23L3/015
CPCA23F5/26A23F5/243A23L3/0155A23V2002/00A23V2300/46
Inventor 吴晓蒙廖小军王彦淇王珂雯陈君玉
Owner CHINA AGRI UNIV
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