Preparation method of solid instant beverage

Abstract

The invention relates to a preparation method of a solid instant beverage. The preparation method comprises the steps of S1, preparing beverage raw materials to obtain a solution containing 45-50Brixsolid content, conveying the prepared solution into a first container, and controlling the temperature of the solution to be minus 5 to 45 DEG C; S2, conveying the solution to a receiving device, performing dispersing, and before the solution is conveyed to the receiving device, performing foaming treatment, so that the solid content in the solution form a porous structure; S3, conveying the solution located on the receiving device to a refrigerating chamber, and performing freeze drying on the solution to obtain block-shaped solids; S4, crushing the solids in the environment of minus 45 to minus 65 DEG C to obtain crushed substances; and S5, enabling the crushed substances into freeze drying equipment, and performing freeze drying. The beverage prepared by the preparation method cannot deteriorate after being preserved for a long time, so that the sense organ of the products is improved, in the preparation process, the running off of nutrient components is reduced, and the rehydrationand dissolving effect is increased.

Description

technical field [0001] The invention relates to the technical field of solid instant drinks, in particular to a preparation method of solid instant drinks. Background technique [0002] The audience of coffee is increasing, with a growth rate of more than 20% in the past five years, and coffee has now become a popular drink for ordinary consumption. Among them, instant coffee is deeply favored by people because of its simplicity and convenience. It produces coffee with different tastes by mixing raw and auxiliary materials in different ratios, making it easier for consumers to accept. Most of the instant coffee currently on the market is processed from a mixture of medium and small-grain coffees, and the aroma and taste are not good. [0003] CN101147517A discloses a method for preparing instant coffee. The preparation process is as follows: roast woody coffee and herbal coffee separately to mature; grind the roasted mature woody coffee and herbal coffee separately and mix...

AI Technical Summary

Problems solved by technology

[0005] The nutrients and aroma of coffee powder will be lost after high temperature treatment, which will seriously affect the taste of coffee when brewing and drinking;

[0006] The coffee powder after high temperature is very dispersed. The coffee powder itself has low density and light specific gravity, and it is easy to float on the water surface, resulting in poor rehydration solubility.

Moreover, after the coffee powder is in contact with the air during storage, it is very easy to absorb the moisture in the air, causing the coffee powder to regain moisture. Therefore, after a long storage time, the moisture will cause agglomeration, resulting in poor instant solubility. Difficult to disperse on walls or in water

For powdery objects, they are easy to absorb water. Therefore, it is difficult to store powdery objects made by spray drying for a long time.

Images