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Coffee peel beverage and preparation method thereof

A technology for peel and coffee, applied in the field of food processing, can solve the problem of reprocessing of fresh peel of small-grain coffee, and achieve the effects of being suitable for large-scale production, having a comfortable taste, and being beneficial to production and sales.

Pending Publication Date: 2021-03-30
普洱学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to technical reasons, there is no reprocessing of the fresh peel of arabica coffee

Method used

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  • Coffee peel beverage and preparation method thereof

Examples

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Effect test

preparation example Construction

[0051] The preparation method of described coffee agarica peel juice comprises the following steps:

[0052] (1) Select the fresh pericarp that has just been taken off during the primary processing of mature arabica fresh fruit, place it in a tray with holes, and steam at 20-230°C for 20-25 minutes to inactivate the enzyme, so that the juice in the pericarp can flow from the holes Outflow;

[0053] (2) Dry the fresh pericarp after step (1) deenzyme to form a dried pericarp; preferably, the moisture content of the dried pericarp is 11%; machine drying;

[0054] After washing the dried pericarp obtained in step (2) with water, add 7-10 times the weight of hot water at 88-92°C for the first cooking for 4-6 minutes, separate the material and liquid, and obtain the first filtrate, material residue Add 4-6 times the weight of hot water at 88-92°C for the second cooking for 2-4 minutes, separate the material and liquid to obtain the second filtrate, add 4-6 times the weight of hot ...

Embodiment 1

[0060] This embodiment provides a coffee peel beverage, which is prepared from the following raw materials: 40 kg of coffee peel juice from agaricus agaricus; 4 kg of white sugar; 5 kg of chrysanthemum juice; 1 kg of roselle juice;

[0061] The preparation method of coffee peel juice comprises the following steps:

[0062] (1) Select the fresh pericarp that has just been taken off during the primary processing of mature arabica fresh fruit, place it in a plate with holes, the thickness is 3-4cm, and use steam to inactivate the enzyme at 230°C for 20 minutes to make the juice in the pericarp Flow out from the hole; constantly turn the peel during the enzyme killing process, so that the fresh peel of the arabica coffee will be evenly deactivated; when the enzyme is killed, a small amount of juice will flow out from the fresh peel of the arabica coffee, and the juice that flows out should be removed in time to avoid blocking the ventilation hole ;

[0063] (2) exposing the fresh...

Embodiment 2

[0072] The present embodiment provides a coffee peel beverage, the beverage is prepared from the following raw materials: 60 kg of ice red coffee peel juice; 3 kg of powdered sugar; 7 kg of chrysanthemum juice; 3 kg of roselle juice; preferably, the powdered sugar for white sugar;

[0073] The preparation method of seed coffee peel juice comprises the following steps:

[0074] (1) Select the fresh pericarp that has just been taken off during the primary processing of mature arabica fresh fruit, place it in a stainless steel plate with holes, the hole diameter is 0.6-0.8cm, the thickness is 3-5cm, and use steam at 120-230°C Inactivate the enzyme for 20-25 minutes to make the juice in the peel flow out from the hole; during the process of eliminating the enzyme, the peel should be turned continuously to make the enzyme in the fresh peel of the arabica coffee be evenly eliminated; if the enzyme is eliminated with dry hot steam at 200-230℃ It takes 25 minutes; when the enzyme is ...

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Abstract

The invention relates to the technical field of food processing, in particular to a coffee peel beverage which is prepared from the following materials: 40-60 parts of coffee peel juice; 3-4 parts ofpowdered sugar; 5-7 parts of chrysanthemum juice and roselle juice. The preparation method comprises the following steps: extracting, mixing, blending, homogenizing, sterilizing, canning and the like.The beverage prepared by the method is comfortable in taste and sweet, sour and delicious in taste; a cool feeling is achieved after the beverage enters the mouth; the color is light wine red and isglossy; the fragrance is elegant; other food additives are not added, so that the beverage also has a feeling of returning to nature while being drunk; the manufacturing process is simple and suitablefor large-scale production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a beverage, in particular to a coffee peel beverage and a preparation method thereof. Background technique [0002] 1 ton of coffee berries has about 460kg of peels. Coffee peels contain water, protein, amino acids, carbohydrates, vitamins, and minerals, and can be used as feed, organic fertilizer, and biogas. Use the dried coffee peels as feed for cattle, and the added amount is about 16%. Coffee peel can also be used to make molasses, to extract protein, caffeine, and to make wine and vinegar. [0003] Domestic research on coffee by-products is still at a relatively low stage, and most of the by-products are gathered together for composting in agricultural production. There are few studies on the comprehensive utilization of coffee by-products, and few studies on the composition and nutritional evaluation of coffee peel. Although foreign research on coffee by-products ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/105A23L2/60
CPCA23L2/38A23L33/105A23L2/60A23V2002/00A23V2200/30A23V2250/21
Inventor 鲍晓华者海云樊竹青粟清刘杰成文章蒋智林
Owner 普洱学院
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