Coffee wine and its production

A technology for coffee wine and coffee, applied in the field of alcoholic beverages, can solve the problems of high energy efficiency consumption, unstable yield, high production risk, etc., and achieve the effects of enriching nutrients, reducing production costs, and shortening production cycles

Inactive Publication Date: 2007-04-04
贵州英利药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its preparation method mainly has two forms: one uses coffee fruit, meat, and skin as raw materials, and is prepared by traditional fermentation technology, which has a long production cycle and is susceptible to various aspects such as staff inoculation, yeast quality, and the environment during the production process. impact, its production rate is unstable, the production risk is large, and the energy consumption is high; the second is to use the soaking process, that is, the coffee fruit, meat, and skin are soaked in white wine, and the nutrients cannot be completely separated out, and some disadvantages are easy to occur during the soaking process. Substances that are not easily controlled
Regardless of which method is used to prepare coffee wine, its composition can only be determined by the raw materials themselves and the brewing process, which is very random, and the nutritional content is not reasonable, and it cannot maintain the original taste of coffee.
Alcohol and coffee are more irritating to the stomach. Generally, although coffee alcohol is not high in alcohol content, it is more irritating to the mouth and stomach.
In order to reduce the stimulation of coffee wine, some people add cream to it, but this kind of coffee wine oil and water are separated, and it can only be drunk now, and it is not easy to store

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Extract coffee

[0037] Weigh 1.5kg of coffee, crush it into a powder with an average particle size diameter of 0.1-0.3mm, put it into the net of the extraction pot, add 15kg of water into the evaporation pot, open the regulating valve, and adjust the steam pressure at 0.1-0.15 Between Mpa, open the water inlet valve on the steam pot. After the water is boiled, close the water inlet valve, open the upper valve of the coffee extraction pot, and half open the lower valve of the extraction pot. After the liquid is sprayed out, until the steam is ejected, close the The steam valve stops heating; add 15kg of water again, repeat the above operation three times, put out 40-45kg of coffee liquid, and seal it up for later use;

[0038] (2) Syrup cooking

[0039] Pour the above coffee liquid into the sandwich pot, then add 20kg of rock sugar, turn on the steam, adjust the steam pressure to heat between 0.1-0.2Mpa, and keep stirring to make it melt, then add 20kg of white sug...

Embodiment 2

[0057] (1) Extract coffee

[0058] Weigh 3kg of coffee, crush it into a powder with an average particle size diameter of 0.1-0.3mm, put it into the net of the extraction pot, add 30kg of water into the evaporation pot, open the regulating valve, and adjust the steam pressure at 0.1-0.15Mpa In the meantime, open the water inlet valve on the steam pot. After the water is boiled, close the inlet valve, open the upper valve of the coffee extraction pot, and half open the lower valve of the extraction pot. After the liquid is sprayed out, until the steam is ejected, close the steam valve. Stop heating, add 30kg of water again, repeat the above operation three times, put out a total of 80-85kg of coffee liquid, and seal it up for later use;

[0059] (2) Syrup cooking

[0060] Pour the coffee liquid into the sandwich pot, then add 100kg of white sugar, turn on the steam, adjust the steam pressure to heat between 0.1-0.2Mpa, and keep stirring to make it melt and boil until the refrac...

Embodiment 3

[0078] (1) Extract coffee

[0079] Weigh 5kg of coffee, crush it into a powder with an average particle size diameter of 0.1-0.3mm, put it into the net of the extraction pot, add 30kg of water into the evaporator, open the regulating valve, and adjust the steam pressure at 0.1-0.15Mpa In the meantime, open the water inlet valve on the steam pot. After the water is boiled, close the inlet valve, open the upper valve of the coffee extraction pot, and half open the lower valve of the extraction pot. After the liquid is sprayed out, until the steam is ejected, close the steam valve. Stop heating, add 30kg of water again, repeat the above operation three times, put out 80-85kg of coffee liquid, and seal it up for later use;

[0080] (2) Syrup cooking

[0081] Pour the coffee liquid into the jacketed pot, then add 100kg of white sugar, turn on the steam, adjust the steam pressure to heat between 0.1-0.2Mpa, and keep stirring to make it melt and boil until the refraction sugar is 63...

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PUM

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Abstract

A coffee wine and its production are disclosed. The coffee wine consists of coffee 1.5-5 proportion, edulcorator 40-100 proportion, emulsifier 2-8 proportion, stabilizer 1.9-6 proportion, grease 28.8-60 proportion, Tween-80 0.8-1.7 proportion, antioxidant 0.1-0.2 proportion, antiseptics 0.13-0.25 proportion, salt 1-3 proportion, buffering agent 0.5-1 proportion, coloring matter 0.5-1.2 proportion, essence 3-6 proportion, 95% alcoholic beverage 48-98 proportion and bitter remover 0.1-0.3 proportion. It's cheap and alimentative, has good taste and short production period.

Description

technical field [0001] The invention belongs to the field of alcoholic beverages, in particular to a kind of coffee wine, and also relates to its preparation method. Background technique [0002] Existing coffee wine is relatively single phase system, its composition is relatively few, and wine body is similar to common wine, and color, aroma, taste are single, and nutritional structure is incomplete. It is a drink based on wine and supplemented by coffee. Its preparation method mainly has two forms: one uses coffee fruit, meat, and skin as raw materials, and is prepared by traditional fermentation technology, which has a long production cycle and is susceptible to various aspects such as staff inoculation, yeast quality, and the environment during the production process. impact, its production rate is unstable, the production risk is large, and the energy consumption is high; the second is to use the soaking process, that is, the coffee fruit, meat, and skin are soaked in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 魏凤英
Owner 贵州英利药业有限公司
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