Preparation method of rich-fragrance instant cold-extract coffee powder

A technology of coffee powder and cold extraction, which is applied in the methods of roasting coffee, coffee extraction, processing roasted coffee, etc., to achieve the effect of good flavor, reduced production cost and high aroma

Pending Publication Date: 2020-05-29
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of high-aroma instant cold-extracted coffee powder, which is used to solve the defects in the existing col

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0035] A method for preparing high-fragrance instant cold-extracted coffee powder, comprising the following steps:

[0036] 1) Roast the green coffee beans, and control the degree of roasting so that the L value of the result of the "color measuring instrument produced by PROBAT company" is between 105-115, and then place the roasted ripe coffee beans in aseptic storage Exhale in the tank for more than 12 hours; the subsequent stages are carried out in the equipment, and the microbial conditions in each step and equipment are strictly controlled;

[0037] 2) Use a grinder to grind the cooked coffee beans after exhalation to obtain coffee bean particles, and use a screen to control the particle size of the coffee bean particles between 20-50 mesh;

[0038] 3) Feed the ground coffee bean particles into the column-type heat-insulated high-pressure extraction tank for segmental extraction as follows:

[0039] The first stage is the soaking stage, the ratio of material to water is...

Embodiment 1

[0051] A method for preparing high-fragrance instant cold-extracted coffee powder, comprising the following steps:

[0052] 1) Roast the green coffee beans, and control the degree of roasting so that the L value of the result of the "color measuring instrument produced by PROBAT company" is between 105-115, and then place the roasted ripe coffee beans in aseptic storage Exhale in the tank for 12 hours; the subsequent stages are carried out in the equipment, and the microbial conditions in each step and equipment are strictly controlled;

[0053]2) Use a grinder to grind the cooked coffee beans after exhalation to obtain coffee bean particles, and use a screen to control the particle size of the coffee bean particles between 40-50 mesh;

[0054] 3) Feed the ground coffee bean particles into the column-type heat-insulated high-pressure extraction tank for segmental extraction as follows:

[0055] The first stage is the soaking stage, the ratio of material to water is 1kg: 1.2L ...

Embodiment 2

[0066] A method for preparing high-fragrance instant cold-extracted coffee powder, comprising the following steps:

[0067] 1) Roast the green coffee beans, and control the degree of roasting so that the L value of the result of the "color measuring instrument produced by PROBAT company" is between 105-115, and then place the roasted ripe coffee beans in aseptic storage Exhale in the tank for 13 hours; the subsequent stages are all carried out in the equipment, and the microbial conditions in each step and equipment are strictly controlled;

[0068] 2) Use a grinder to grind the cooked coffee beans after exhalation to obtain coffee bean particles, and use a screen to control the particle size of the coffee bean particles between 30-40 mesh;

[0069] 3) Feed the ground coffee bean particles into the column-type heat-insulated high-pressure extraction tank for segmental extraction as follows:

[0070] The first stage is the soaking stage, the ratio of material to water is 1kg: ...

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Abstract

The invention discloses a preparation method of rich-fragrance instant cold-extract coffee powder. The preparation method of the rich-fragrance instant cold-extract coffee powder comprises the following steps: 1) baking raw coffee beans so as to allow emission of fragrance; 2) grinding the cooked coffee beans subjected to the emission of the fragrance so as to obtain coffee bean granules; 3) putting the coffee bean granules subjected to the grinding into a column-type insulated high-pressure extraction tank, and carrying out staged extraction so as to separately collect first extraction liquidand last extraction liquid; 4) filtering the first solution by using a refined filtration membrane for standby application; 5) centrifuging the last extraction liquid, and carrying out filtration andconcentration so as to obtain concentration liquid; 6) mixing the concentration liquid obtained in the step 5) with the first solution filtered in the step 4) so as to obtain a mixed liquid; 7) laying the mixed liquid in a plate, and carrying out freeze-drying; and 8) taking the freeze-dried product out from an oven, and carrying out crushing and filtering so as to obtain the rich-fragrance instant cold-extract coffee powder. The preparation method of the rich-fragrance instant cold-extract coffee powder is low in temperature in the whole process, so that the freeze-dried product has very excellent solubility; and moreover, the first extraction liquid and the last extraction liquid are separately collected in the step of extraction, so that flavor substances of the product are preserved to the maximum extent with production cost reduced and production capacity improved.

Description

technical field [0001] The invention relates to the field of coffee deep processing quality control, in particular to a method for preparing high-flavor instant cold-extracted coffee powder. Background technique [0002] Cold brew coffee has been the darling of the coffee market in the past two years. Its unique flavor and taste are obviously different from traditional hot brew coffee. It has attracted many followers and has a bright market prospect. However, most of the cold brewed coffee products in the market still exist in the form of liquid beverages, and few of them are made into powder solid beverages. The reason is that the cold-brewed coffee extract has good flavor and high aroma, but after traditional concentration and drying, the flavor loss is large and the taste will change. The vacuum concentration temperature is high, and the concentration temperature in the later stage needs to be >60°C. The product does not meet the cold extraction category and the flavo...

Claims

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Application Information

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IPC IPC(8): A23F5/26A23F5/28A23F5/10A23F5/04A23L3/16
CPCA23F5/26A23F5/28A23F5/10A23F5/04A23L3/165
Inventor 李国辉庄淑君陈宏坤尤惠君饶建平
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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