Instant coffee powder and preparation process thereof

A technology for instant coffee powder and preparation process, which is applied in the directions of coffee, coffee spice, food science, etc., can solve the problems of poor stability of oil and fat microcapsules, volatile loss of aroma substances, insufficient aroma of coffee composition, etc., and achieves good instant solubility, The effect of high transparency and low heat loss

Pending Publication Date: 2020-11-03
云南肆只猫实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, the mixture of non-dairy creamer and coffee powder is spray-dried to obtain a coffee composition. Under high temperature, the aroma substances in the coffee powder are more likely to volatilize and lose, and the oil microcapsules in the non-dairy creamer are less stable. Poor, resulting in the coffee composition formed during the brewing process, there are problems of insufficient aroma, poor instant solubility and low transparency of the coffee composition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] An instant coffee powder, comprising 20 parts of coffee composition, 1 part of coffee essence and 15 parts of non-dairy creamer. 1 serving of coffee composition includes 70% ground coffee and 30% coffee substitute which is malt.

[0029] The preparation method is as follows: mixing the coffee composition into the mixed liquid containing coffee essence and non-dairy creamer, and ultrasonically treating to obtain the pretreatment liquid, and the ultrasonic time is 30 minutes. Then the pretreatment solution is subjected to vacuum freeze-drying treatment to obtain the finished product, the freezing temperature is -30°C to -20°C, and the drying time is 8h to 24h.

Embodiment 2

[0031] The difference between this embodiment and Embodiment 1 is that the ultrasonic treatment time can be selected to be 15 min, 20 min, 35 min, 40 min or 60 min, and the ultrasonic treatment is performed at room temperature.

Embodiment 3

[0033] The difference between this example and Example 1 is that the vacuum freeze-drying treatment adopts the low-temperature concentration method, and the low-temperature concentration can use low-temperature hot air drying, membrane concentration or vacuum steam heating concentration treatment.

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PUM

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Abstract

The invention relates to the technical field of coffee making, and discloses a preparation process of instant coffee powder. The preparation process comprises the following steps: S1, mixing a coffeecomposition with a mixed solution containing coffee essence and non-dairy creamer, and carrying out ultrasonic treatment to obtain a pretreatment solution; and S2, carrying out vacuum freeze-drying treatment on the pretreatment solution obtained in the step S1 to obtain a finished product. The invention further discloses the instant coffee powder. The instant coffee powder disclosed by the invention has the advantages of being rich in fragrance, good in instant property, high in stability and high in transparency.

Description

technical field [0001] The invention belongs to the technical field of coffee preparation, and in particular relates to instant coffee powder and a preparation process thereof. Background technique [0002] In the prior art, the mixture of non-dairy creamer and coffee powder is spray-dried to obtain a coffee composition. Under high temperature, the aroma substances in the coffee powder are more likely to volatilize and lose, and the oil microcapsules in the non-dairy creamer are less stable. Poor, resulting in the formed coffee composition in the brewing process, there are problems of insufficient aroma of the coffee composition, poor instant solubility, and low transparency. Contents of the invention [0003] After a lot of research, we found that there are holes inside and on the surface of the coffee powder particles. After mixing the coffee essence with the coffee composition, the cavitation effect generated by ultrasonic treatment makes the coffee essence fill into th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/46A23F5/32
CPCA23F5/46A23F5/32
Inventor 陈莎
Owner 云南肆只猫实业有限公司
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