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Preparation method of zero-additive coffee beverage

A coffee beverage, zero additive technology, applied in the direction of coffee extraction, etc., can solve the problems of easy diabetes, volatile aromatic substances, loss of flavor substances, etc., and achieve the effect of reducing water-soluble fiber, reducing flavor loss, and reducing precipitation rate

Pending Publication Date: 2021-01-29
海南益洛科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing coffee beverages basically use sucrose as a sweetener, which is not suitable for the living needs of modern people and can easily cause diseases such as diabetes, and its consumption is subject to certain restrictions
In addition, many coffees on the market contain non-dairy creamer, and the saturated fatty acid content of hydrogenated vegetable oil contained in the non-dairy creamer is too high, and the fatty acid composition is unreasonable, which affects human health
The aroma substances of the coffee concentrate are easy to volatilize and lose at room temperature. During the extraction process, a large amount of water-soluble fibers are produced and cause precipitation. In an acidic environment, the flavor substances are easy to volatilize and lose. To prevent stratification and precipitation, and to ensure the stability of the coffee solution, emulsifiers with more chemical components are generally added, which has brought great troubles to consumers.

Method used

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  • Preparation method of zero-additive coffee beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of zero-added coffee beverage: comprising the following steps:

[0023] S1. Preparation of coffee concentrate: Roast the green coffee beans, remove the silver skin, grind and extract, put in water 20 times the weight of the coffee powder, heat to 80°C, and add extraction aids for a stirring extraction 12 minutes, the amount added is 0.1% of the weight of the coffee powder, after taking it out, let it air to room temperature, centrifuge, put the coffee grounds into 10 times the weight of water, heat to 80°C and then add extraction aids for secondary stirring and extraction for 8 minutes, The added amount is 0.03% of the weight of coffee powder, centrifuged, settled, and filtered to obtain coffee concentrate; the extraction aid is composed of β-cyclodextrin, zeaxanthin, and glucoside in a weight ratio of 0.3:0.1:0.2 ;

[0024] S2. Dissolving coffee liquid: add 700L of pure water at 80°C to the emulsification tank, stir, and pour the above coffee conc...

Embodiment 2

[0029] A preparation method of zero-added coffee beverage: comprising the following steps:

[0030] S1. Preparation of coffee concentrate: Roast the green coffee beans, remove the silver skin, grind and extract, put in water 25 times the weight of the coffee powder, heat to 150°C, and add extraction aids for a stirring extraction 40 minutes, the amount added is 0.8% of the weight of the coffee powder, after taking it out, let it air to room temperature, centrifuge, put the coffee grounds into 18 times the weight of water, heat to 150°C and then add extraction aids for secondary stirring and extraction for 20 minutes, The added amount is 0.2% of the weight of coffee powder, centrifuged, settled, and filtered to obtain coffee concentrate; the extraction aid is composed of β-cyclodextrin, zeaxanthin, and glucoside in a weight ratio of 1:0.3:0.5 ;

[0031] S2. Dissolving coffee liquid: add 1000L of pure water at 90°C to the emulsification tank, stir, pour the above coffee concent...

Embodiment 3

[0036] A preparation method of zero-added coffee beverage: comprising the following steps:

[0037] S1. Preparation of coffee concentrate: Roast the green coffee beans, remove the silver skin, grind and extract, put in water 23 times the weight of coffee powder and heat to 100°C, and add extraction aids for a stirring extraction 30 minutes, the amount added is 0.5% of the weight of the coffee powder, after taking it out, let it air to room temperature, centrifuge, put the coffee grounds into 15 times the weight of water, heat to 100°C, then add extraction aids for secondary stirring and extraction for 8~ 20min, the amount added is 0.12% of the weight of coffee powder, centrifuged, settled, and filtered to obtain coffee concentrate; Glycoside composition;

[0038] S2. Dissolving coffee liquid: Add 800L of pure water at 85°C to the emulsification tank, stir, and pour the above coffee concentrate while stirring, shear at a speed of 1050rpm for 5min until completely dissolved, fi...

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Abstract

The invention provides a preparation method of a zero-additive coffee beverage, which comprises the following steps: preparing a coffee concentrated solution, dissolving coffee liquid, fixing volume,homogenizing, sterilizing; by taking Arabic coffee beans as a raw material, no white granulated sugar or amylolytic sugar is added into the dissolved coffee liquid, no emulsifier, stabilizer, sweetening agent, pigment or essence is added, by only adding purified water, the sugar-free coffee beverage is prepared, the product has refreshing coffee flavor, ensures food safety and health, meets livingrequirements of modern people, keeps original color, aroma and taste, reduces flavor loss, and ensures safety, health and delicious taste of the product.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing a zero-addition coffee beverage. Background technique [0002] Existing coffee beverages basically use sucrose as a sweetener, which is not suitable for the living needs of modern people, and can easily cause diseases such as diabetes, and its consumption is subject to certain restrictions. In addition, many coffees on the market contain non-dairy creamer, and the saturated fatty acid content of hydrogenated vegetable oil contained in non-dairy creamer is too high, and the fatty acid composition is unreasonable, which affects human health. The aroma substances of the coffee concentrate are easy to volatilize and lose at room temperature. During the extraction process, a large amount of water-soluble fibers are produced and cause precipitation. In an acidic environment, the flavor substances are easy to volatilize and lose. To prevent delamination and precipi...

Claims

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Application Information

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IPC IPC(8): A23F5/24A23F5/26A23F5/28
CPCA23F5/24A23F5/26A23F5/28
Inventor 廖海春张剑
Owner 海南益洛科技有限公司
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