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A cold extraction and coffee technology, applied in the direction of coffee extraction, etc., can solve the problem of insufficient extraction of low-temperature extraction coffee, achieve the effect of reducing the dissolution of bad flavor components, obvious sweetness, and better sensory quality
Pending Publication Date: 2019-11-22
SHANGHAI INSTITUTE OF TECHNOLOGY
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[0003] The technical problem to be solved by the present invention is: the technical
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Embodiment 1
[0032] A fast cold brew coffee with pronounced fruit flavors consisting of the following ingredients:
[0033] Coffee Bean Variety Cymbidium;
[0034] Water hardness 50ppm.
[0035] The preparation steps of the above-mentioned quick cold brew coffee beverage are as follows:
[0036] 1. According to the ratio of coffee to water mass ratio of 1:13, weigh the coffee beans and water respectively. The coffee beans are ground by a grinder and sieved to remove the fine powder, and take 550μm coffee powder;
[0037] 2. After mixing coffee powder and water, soak under pressure for 17 minutes at 5°C and 300MPa;
[0038] 3. After soaking, quickly filter with filter paper to obtain coffee liquid; store in the refrigerator (5°C).
Embodiment 2
[0040] A fast cold brew coffee with a pronounced nutty flavor, consisting of the following ingredients:
[0041] Coffee bean variety Mandheling;
[0042] Water hardness 100ppm.
[0043] The preparation steps of the above-mentioned quick cold brew coffee beverage are as follows:
[0044] 1. According to the ratio of coffee to water mass ratio of 1:11, weigh the coffee beans and water respectively. The coffee beans are ground by a grinder and sieved to remove the fine powder, and take 450μm coffee powder;
[0045] 2. After mixing coffee powder and water, soak under pressure for 12 minutes at 10°C and 500MPa;
[0046] 3. After soaking, quickly filter with filter paper to obtain coffee liquid; store in the refrigerator (5°C).
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Abstract
The invention discloses a fast cold brew coffee and a preparation method thereof. The cold brew coffee comprises coffee powder obtained by grinding roasted coffee beans with a medium or medium light roasting degree, and water; the mass ratio of the coffee powder to the water is 1:(10-14). The preparation method comprises the steps of mixing the ground coffee powder with the water sufficiently; performing pressurized immersion extraction immediately after mixing, wherein the immersion temperature is 5-10 DEG C, the pressurization pressure is 300-500 MPa, and the immersion time is 10-25 minutes;performing filtration with filter paper quickly after immersion to obtain coffee liquid, namely the cold brew coffee. By adjusting the appropriate coffee grinding degree and powder-water ratio and performing pressurized ultra-high immersion extraction of the coffee under the low temperature condition, the extraction of coffee flavor components is accelerated; by controlling the pressurization pressure and time, the dissolution of undesirable flavor components is reduced; the coffee has the strong aroma of caramel and nuts and a fruit flavor, the sweetness is obvious, the sour taste is refreshing and agreeable, the mellowness is moderate, and no obvious bitter aftertaste is generated.
Description
technical field [0001] The invention relates to a preparation method of a cold-extracted coffee drink, in particular to a preparation method of a fast cold-extracted high-quality coffee drink, and belongs to the technical field of food processing. Background technique [0002] Cold Brew Coffee In recent years, new coffee extraction methods and products have led the new trend in the market, and it is one of the fastest growing products in the coffee beverage industry. Cold-brewed coffee is soaked in cold water to extract coffee beans at a low temperature of 2-5°C for about 20 hours, so that small flavor substances such as floral and fruity aromas are extracted, and the coffee liquid with a softer and slightly sweeter taste is extracted. unique. However, conventional cold-extracted coffee takes a long time to prepare, time-consuming to make, low production efficiency, and high production cost. At the same time, there is a potential risk of food microbiological safety without ...
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