Coffee extract, preparation method thereof, and beverage

Abstract

The present invention relates to a coffee extract, a preparation method thereof, and a beverage. The coffee extract preparation method comprises the following steps: grinding coffee beans to obtain ground coffee for later use; preparing composite coconut water by mixing RO water and concentrated coconut water; spreading the ground coffee in a sealed extraction device, first introducing steam into the extraction device to steam the ground coffee, spraying the composite coconut water into the space above the ground coffee, drip-extracting the ground coffee, and collecting a first-stage extract; injecting the composite coconut water into the extraction device through a water inlet, cyclically extracting the ground coffee to obtain a second-stage extract; and uniformly mixing the first and second-stage extracts to obtain a coffee extract. The coffee extract obtained by this preparation method not only has a high yield, but also has a richer aroma, a richer flavor, and a less bitter coffee taste.

Description

Technical Field

[0001] The present invention relates to the field of coffee processing, and in particular to a coffee extract and a preparation method thereof and a beverage. Background Art

[0002] Water quality is crucial for coffee extraction. According to the SCAA (Specialty Coffee Association of America) theory, ideal water for coffee extraction requires a certain hardness. Existing industrial coffee extraction technology generally uses RO water, which is not ideal for coffee extraction. Currently, coffee extracts extracted using the RO water recycling process have disadvantages such as low extraction yield, a thin taste, insufficient aroma, and a strong bitterness. Summary of the Invention

[0003] To overcome the above-mentioned drawbacks, the present invention provides a method for preparing a coffee extract. In this method, RO water and concentrated coconut water are mixed to obtain a composite coconut water having a certain hardness, and the composite coconut water is used to extract coffee grounds. The extraction process utilizes a combination of drip and circulation processes. The resulting coffee extract not only has a high yield, but also has a richer aroma, a richer flavor, and a less bitter coffee taste.

[0004] The technical solution adopted by the present invention to solve its technical problems is:

[0005] A method for preparing coffee extract comprises the following steps:

[0006] Step 1: Grind the coffee beans for 8-24 hours to obtain ground coffee powder;

[0007] Step 2: Prepare compound coconut water by mixing RO water and concentrated coconut water in a weight ratio of (300-400):1, and maintain the temperature of the compound coconut water within the range of 0-20°C;

[0008] Step 3: Spread the ground coffee powder flat in a sealed extraction device, introduce steam into the extraction device, and steam the ground coffee powder with steam for 8-15 minutes. Then, spray the 0-20°C composite coconut water into the space above the ground coffee powder and drip extract the ground coffee powder. Collect the first extract and maintain the temperature of the first extract within the range of 5-15°C.

[0009] Step 4: Pour the composite coconut water into the extraction device from the water inlet, circulate and extract the coffee grounds to obtain a second extract, and maintain the temperature of the second extract within the range of 5-15°C;

[0010] Step 5: Evenly mix the first extract and the second extract to obtain coffee extract.

[0011] Preferably, in step 1, the coffee beans are medium-dark roasted Yunnan coffee beans, the coffee ground powder with a particle size of 20 mesh or larger accounts for 85-95% of the total weight, and the coffee ground powder with a particle size of 60 mesh or smaller accounts for 0.5-1.5% of the total weight; in step 2, the concentrated coconut water has a soluble solids content of 59.5-62.2% and a pH value of 4.7-5.4.

[0012] Preferably, the soluble solid content of the composite coconut water is 0.15-0.2%, the pH value is 5.5-6.5, and the composite coconut water is cooled to 0-20° C. using a plate exchanger.

[0013] Preferably, the extraction equipment includes a tank body, which is provided with an atomizing unit, a spraying unit, a steam fumigation unit, a support plate and a circulation unit, the support plate is provided with a 60-mesh filter screen, the atomizing unit and the spraying unit are located above the support plate, the steam fumigation unit is located below the support plate, the filter screen is flatly spread with coffee grounds, the atomizing unit is used to spray mist-like compound coconut water into the tank body, the spraying unit is used to inject compound coconut water into the tank body, the steam fumigation unit is used to spray steam into the tank body, and the circulation unit is used to circulate the intermediate extract in the tank body.

[0014] Preferably, in step 3, external steam enters the tank body through the steam fumigation unit to steam the coffee grounds for 8-15 minutes, the composite coconut water is sprayed into the space above the coffee grounds in the tank body at a flow rate of 500-700 L / h through the atomization unit to perform drip extraction on the coffee grounds, and the first section of the extract is collected from the discharge port of the tank body. The collection is stopped when the weight of the first section of the extract to be collected is 15-20 times that of the coffee grounds, and the first section of the extract is cooled to 5-15° C. using a plate exchanger for standby use.

[0015] Preferably, in step 4, a spray unit is used to inject 6-15 times the amount of composite coconut water of coffee grounds into the tank through the water inlet, and the composite coconut water extracts the coffee grounds to form an intermediate extract. The intermediate extract circulates in the tank through the circulation unit to perform cyclic extraction of the coffee grounds. When the soluble solids content in the intermediate extract is greater than 0.5%, the second extract is collected and cooled to 5-15° C. using a plate exchanger for standby use. The ratio of the composite coconut water used in the drip extraction stage to the composite coconut water used in the circulation extraction stage is (1.5-2.5):1.

[0016] Preferably, the atomizing unit includes an atomizer located in the tank body and a composite coconut water supply device located outside the tank body, the atomizer is connected to the composite coconut water supply device through a pipeline, the spraying unit includes a spraying pipe located in the tank body and a circulating liquid supply device located outside the tank body, the spraying pipe is connected to the circulating liquid supply device through a pipeline, the steam fumigation unit includes a steam ejector located in the tank body and a steam supply device located outside the tank body, the steam ejector is located below the supporting plate, the steam ejector is connected to the steam supply device through a pipeline, a steam filtering and decompressing device is provided between the steam supply device and the steam ejector, the circulating unit includes a liquid outlet, a liquid inlet and a pipeline connected to the liquid outlet and the liquid inlet, the liquid outlet is located at the bottom of the tank body, and the liquid inlet is located on the side wall of the tank body above the supporting plate.

[0017] The present invention also provides a coffee extract prepared by the above-mentioned coffee extract preparation method.

[0018] The present invention also provides a beverage comprising the coffee extract, concentrated coconut water, concentrated lemon juice, baking soda, and water. The mass ratio of the coffee extract to the concentrated coconut water is 1:(1-5) based on their contribution to the soluble solids of the beverage. The concentrated coconut water has a soluble solids content of 59.5-62.2% and a pH value of 4.7-5.4. The concentrated lemon juice has a soluble solids content of 46-52% and an acidity of 31-33% as citric acid monohydrate.

[0019] Preferably, the method for preparing the beverage comprises the following steps:

[0020] Step 1: mixing coffee extract and concentrated coconut water to obtain a first mixture, and then adjusting the pH value of the first mixture to 3.2-4.6 using the concentrated lemon juice to obtain a second mixture;

[0021] Step 2: The second mixture is allowed to stand for 20-30 minutes and then centrifuged and filtered to obtain a mixed solution. The flow rate of the centrifuge is 1.5-2.5 T / h.

[0022] Step 3: The soluble solids content of the mixture is adjusted to 1.0-3.5% using RO water, and the pH of the mixture is adjusted to 6.0-7.0 using the baking soda to prepare the coconut water black coffee beverage. Finally, the mixture is sterilized at 102° C. for 30 seconds and then aseptically cold-filled to obtain the beverage.

[0023] The beneficial effects of the present invention are:

[0024] 1) In the present invention, RO water and concentrated coconut water are mixed to obtain composite coconut water. The soluble solids content and pH value of the composite coconut water are controlled by adjusting the amount of concentrated coconut water. The soluble solids content of the composite coconut water is controlled to obtain composite coconut water with an appropriate hardness. The coffee extract obtained using the composite coconut water has a richer flavor. By controlling the pH value of the composite coconut water and using a low-temperature extraction method to reduce the dissolution of caffeine, the resulting coffee extract has a weaker bitter taste, thereby improving the quality of the coffee extract.

[0025] 2) In the present invention, steaming the coffee grounds prior to extraction can completely open up the internal channels of the coffee grounds, facilitating the formation of water flow channels during extraction, stimulating the complete extraction of the dry coffee aroma components and coffee components, resulting in a higher coffee extract yield and a richer aroma and flavor. The coffee extract obtained by drip extraction has a rich aroma and good flavor, and the use of a circulating extraction process can increase the coffee extraction yield of the extract, thereby improving its economic value. The present invention combines the drip and circulating extraction processes to obtain a coffee extract with a rich aroma, richer flavor, and less bitter coffee, thereby improving the overall quality of the coffee extract and maintaining a high coffee extraction yield. Therefore, this preparation method overcomes the shortcomings of the single drip extraction process, which requires a large amount of extraction water and the resulting coffee extract does not meet the usage standards due to its low soluble solids content. It also overcomes the shortcomings of the coffee extract obtained by the single circulating process, which has insufficient aroma. At the same time, it improves the coffee yield in the coffee extract in industrial production, and has very strong practicality.

[0026] 3) The present invention utilizes concentrated coconut water, coffee extract, lemon juice, and an acidifier to prepare a coconut water black coffee beverage. The beverage has a rich flavor, a mild bitterness, and a high acceptability. During the beverage preparation process, the beverage is subjected to a static treatment followed by a centrifugal treatment to filter out insoluble particles. Therefore, the beverage does not produce insoluble matter precipitation during its shelf life and maintains stable quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is one of the structural diagrams of this application;

[0028] 10-extraction equipment, 11-atomization unit, 12-spraying unit, 13-steam fumigation unit, 14-support plate, 15-circulation unit, 20-tank body, 21-discharge port. DETAILED DESCRIPTION

[0029] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0030] A method for preparing coffee extract comprises the following steps:

[0031] Step 1: Grind the coffee beans for 8-24 hours to obtain ground coffee powder;

[0032] Step 2: RO water and concentrated coconut water are mixed in a weight ratio of (300-400):1 to prepare composite coconut water, and the temperature of the composite coconut water is maintained within the range of 0-20°C. The concentrated coconut water and RO water are mixed to obtain composite coconut water with a certain hardness, thereby meeting the ideal water requirement for coffee extraction.

[0033] Step 3: Spread the ground coffee powder flat in a sealed extraction device, first introduce steam into the extraction device, and steam the ground coffee powder with steam for 8-15 minutes. Then, spray the composite coconut water at 0-20°C into the space above the ground coffee powder and drip extract the ground coffee powder, collect the first extract, and maintain the temperature of the first extract within the range of 5-15°C. Steaming the ground coffee powder with steam can completely open up the internal channels of the ground coffee powder, which is beneficial for subsequent extraction. The coffee extract obtained by drip extraction has a rich aroma and good flavor. However, if a single drip extraction is used, a large amount of water is required, and the soluble solids content in the final coffee extract is low. Industrial application requires additional processing technology, which is not only cumbersome but also easily causes the coffee extract to lose its original flavor.

[0034] Step 4: Pour the compound coconut water into the extraction device through the water inlet, and continue to circulate the extraction of the ground coffee to obtain a second extract, and maintain the temperature of the second extract within the range of 5-15°C. This cyclic extraction process can improve the coffee extraction rate of the extract and increase the economic value. However, if a single cyclic extraction process is used, the final coffee extract will lack aroma and have a stronger bitter taste.

[0035] Step 5: Evenly mix the first extract and the second extract to obtain a coffee extract. Both the drip extraction process and the circulating extraction process employ low-temperature extraction, which reduces the dissolution rate of caffeine. In this application, concentrated coconut water and RO water are combined to produce composite coconut water, which is then used to extract ground coffee. Steaming is performed before extraction, and the drip and circulating extraction processes are combined to overcome the shortcomings of either the drip or circulating extraction process described above. The resulting coffee extract has a richer aroma, a richer flavor, and less bitter coffee, thereby improving the overall quality of the coffee extract and maintaining a high coffee extraction yield.

[0036] In step 1, the coffee beans are medium-dark roasted Yunnan coffee beans, with the ground coffee powder having a particle size of 20 mesh or larger accounting for 85-95% of the total weight, and the ground coffee powder having a particle size of 60 mesh or smaller accounting for 0.5-1.5% of the total weight. In step 2, the concentrated coconut water has a soluble solids content of 59.5-62.2% and a pH of 4.7-5.4. Coffee beans can be categorized by roast degree as ultra-light roast, light roast, slightly medium roast, medium roast, medium-dark roast, dark roast, and ultra-dark roast. Coffee beans of different roast degrees yield different flavors after extraction. In this application, medium-dark roasted Yunnan coffee beans were selected based on the tastes of some consumers. Based on the characteristics of the coffee beans, a reasonable grinding fineness is selected to ensure that the coffee grounds obtained are 85-95% by weight of the coffee grounds above 20 mesh and 0.5-1.5% by weight of the coffee grounds below 60 mesh. By controlling the particle size of the coffee grounds, the resulting coffee extract has a suitable flavor.

[0037] The composite coconut water has a soluble solids content of 0.15-0.2% and a pH of 5.5-6.5, and is cooled to 0-20°C using a plate exchanger. By controlling the soluble solids content in the composite coconut water for coffee extraction, the composite coconut water has an appropriate hardness, resulting in a richer flavor. By controlling the pH and water temperature of the composite coconut water, the bitterness of the resulting coffee extract is reduced, thereby improving the overall quality of the coffee extract.

[0038] The extraction device 10 includes a tank body 20, which is equipped with an atomizing unit 11, a spraying unit 12, a steam fumigation unit 13, a support plate 14 and a circulation unit 15. The support plate 14 is provided with a 60-mesh filter screen. The atomizing unit 11 and the spraying unit 12 are located above the support plate 14, and the steam fumigation unit 13 is located below the support plate 14. Coffee grounds are spread on the filter screen. The atomizing unit 11 is used to spray mist-like compound coconut water into the tank body, the spraying unit 12 is used to inject compound coconut water into the tank body, the steam fumigation unit 13 is used to spray steam into the tank body, and the circulation unit 15 is used to circulate the intermediate extract in the tank body 20. The tank body 20 is provided with a liquid layer, a heat exchange layer and a thermal insulation layer from the inside to the outside. The atomization unit 11, the spray unit 12, the steam fumigation unit 13, the circulation unit 15 and the support plate 14 are all arranged in the liquid layer. The heat exchange layer is used to pass a heat source or a cold source to heat or cool the material in the liquid layer, and the thermal insulation layer is used to keep the liquid layer and the heat exchange layer warm. The tank body 20 is provided with a feed port and a discharge port 21. The coffee ground powder is transported into the tank body 20 through the feed port, and the extract is discharged through the discharge port 21.

[0039] In step 3, external steam enters the tank body 20 through the steam fumigation unit 13 to steam the coffee grounds for 8-15 minutes, and the composite coconut water is sprayed into the space above the coffee grounds in the tank body at a flow rate of 500-700 L / h through the atomization unit 11 to perform drip extraction on the coffee grounds, and the first section of the extract is collected from the discharge port 21 of the tank body 20. The collection is stopped when the weight of the first section of the extract to be collected is 15-20 times that of the coffee grounds. Optionally, the collection is stopped when the weight of the first section of the extract is 17-18 times that of the coffee grounds. The first section of the extract is then cooled to 5-15° C. using a plate exchanger and set aside. Optionally, steaming the coffee grounds for 9-10 minutes can completely open up the internal channels of the coffee grounds, which is conducive to the formation of water flow channels during extraction, thereby stimulating the complete extraction of dry coffee aroma components and coffee components, resulting in a higher coffee extract yield and richer aroma and taste. The amount of compound coconut water used in the drip extraction stage is 15-20 times the amount of coffee grounds, and the first extract obtained by drip extraction has a rich aroma.

[0040] In step 4, a spray unit 12 is used to inject 6-15 times the amount of composite coconut water as ground coffee into the tank through the water inlet. The composite coconut water extracts the ground coffee to form an intermediate extract. The intermediate extract circulates through the circulation unit 15 in the tank 20 to perform a cyclic extraction of the ground coffee. When the soluble solids content in the intermediate extract is greater than 0.5%, the second extract is collected and cooled to 5-15°C using a plate exchanger for later use. The ratio of the composite coconut water used in the drip extraction stage to the composite coconut water used in the cyclic extraction stage is (1.5-2.5):1. Optionally, the ratio of the composite coconut water used in the two stages is 2:1. The second extract obtained by the cyclic extraction can further improve the coffee extraction yield.

[0041] The atomizing unit 11 includes an atomizer located inside the tank body 20 and a composite coconut water supply device located outside the tank body 20, the atomizer being connected to the composite coconut water supply device via a pipeline, the spraying unit 12 including a spraying pipe located inside the tank body 20 and a circulating liquid supply device located outside the tank body, the spraying pipe being connected to the circulating liquid supply device via a pipeline, the steam fumigation unit 13 including a steam injector located inside the tank body and a steam supply device located outside the tank body, the steam injector being located below the support plate, the steam injector being connected to the steam supply device via a pipeline, a steam filtering and decompressing device being provided between the steam supply device and the steam injector, the circulating unit 15 including a liquid outlet, a liquid inlet, and a pipeline connected to the liquid outlet and the liquid inlet, the liquid outlet being located at the bottom of the tank body 20, and the liquid inlet being located on the side wall of the tank body 20 above the support plate 14.

[0042] A coffee extract is prepared by the above-mentioned coffee extract preparation method.

[0043] A beverage comprising the coffee extract, concentrated coconut water, concentrated lemon juice, baking soda, and water, wherein the mass ratio of the coffee extract to the concentrated coconut water is 1:(1-5) based on their contribution to the soluble solids of the beverage; the concentrated coconut water has a soluble solids content of 59.5-62.2% and a pH value of 4.7-5.4; the concentrated lemon juice has a soluble solids content of 46-52% and an acidity of 31-33% as citric acid monohydrate.

[0044] The preparation method of the beverage comprises the following steps:

[0045] Step 1: mixing coffee extract and concentrated coconut water to obtain a first mixture, and then adjusting the pH value of the first mixture to 3.2-4.6 using the concentrated lemon juice to obtain a second mixture;

[0046] Step 2: The second mixture is allowed to stand for 20-30 minutes and then centrifuged and filtered to obtain a mixed solution. The flow rate of the centrifuge is 1.5-2.5 T / h.

[0047] Step 3: The soluble solids content of the mixture is adjusted to 1.0-3.5% using RO water, and the pH of the mixture is then adjusted to 6.0-7.0 using the baking soda to produce the coconut water black coffee beverage. Finally, the mixture is sterilized at 102°C for 30 seconds and then aseptically cold-filled to produce the beverage. The resulting beverage exhibits a rich flavor, minimal bitterness, and a highly acceptable flavor profile. Insoluble matter is filtered out by centrifugation after standing, ensuring stable shelf life with no insoluble precipitation.

[0048] Example:

[0049] Preparation of Examples 1-2 and Comparative Examples 1-6: Parameter control and test results during the preparation of specific coffee extracts are shown in Tables 1 and 2. In Tables 1 and 2, the extraction water used in Examples 1, 2, and Comparative Example 5 was a mixture of RO water and concentrated coconut water, and the ratios in the tables are the ratios of RO water to concentrated coconut water. The pre-extraction treatment time for all Examples and Comparative Examples was 10 minutes.

[0050] Table 1: Index test results

[0051]

[0052] Table 2: Flavor evaluation results

[0053]

[0054] Result analysis: Examples 1 and 2 were obtained using the coffee extract preparation method of the present invention. The caffeine contents in Examples 1 and 2 were 83 mg / kg and 81 mg / kg, respectively, indicating low caffeine content. The soluble solids contents of coffee were 1.12% and 1.11%, respectively, indicating high soluble solids content. The extraction yields were 31.30% and 31.08%, respectively, indicating high extraction yield.

[0055] Comparative Example 1 used hot water for steaming, RO water for extraction, and drip extraction. The final coffee extract was inferior to Examples 1 and 2 in all indicators.

[0056] Comparative Example 2 differs from Comparative Example 1 in that no pre-extraction treatment was performed in Comparative Example 2, and a single-cycle extraction method was used. The results showed that although the extraction yield of Comparative Example 2 was higher, the caffeine content in Comparative Example 2 was higher than that of Comparative Example 1, and the flavor was also inferior to that of Comparative Example 1. Comparative Example 2 exhibited insufficient aroma and a strong bitterness.

[0057] Comparative Example 3 differs from Example 1 in that RO water is used as the extraction water in Comparative Example 3, and the extraction process is single-drip extraction. The results are as follows: the soluble solids content and flavor of the coffee in Comparative Example 3 are slightly lower than those in Example 1, the caffeine content is higher than that in Example 1, and the extraction yield is much lower than that in Example 1;

[0058] Comparative Example 4 differs from Comparative Example 3 in that Comparative Example 4 employs a combined drip and recirculating extraction process. The results show that the caffeine content in Comparative Example 4 is slightly higher than in Comparative Example 3, and the overall flavor is slightly weaker than in Comparative Example 3. However, the soluble solids content and extraction yield in Comparative Example 4 are both higher than in Comparative Example 3. This indicates that while the drip extraction process provides a better flavor, the resulting extract has a low soluble solids content and a low coffee extraction yield.

[0059] The difference between Comparative Example 5 and Example 1 is that Comparative Example 5 adopts the drip extraction process. The results are as follows: the flavor of Comparative Example 5 is slightly higher than that of Example 1, but its soluble solid content and extraction yield are lower than those of Example 1;

[0060] The difference between Comparative Example 6 and Example 1 is that the extraction temperature in Example 1 is 10°C, while the extraction temperature in Comparative Example 6 is 20°C, and RO water is used for extraction in Comparative Example 6. The results are as follows: the caffeine content in Comparative Example 6 is higher than that in Example 1, and the flavor is not as good as that in Example 1, but the soluble solids content and extraction yield are slightly higher than those in Example 1.

[0061] In summary, the coffee extract obtained by the method for preparing the coffee extract provided by the present invention has a weak bitter taste, rich aroma, good flavor, and a high coffee extraction yield.

[0062] It should be noted that those skilled in the art may make various modifications and improvements without departing from the scope of the present invention, and these modifications and improvements fall within the scope of protection of the present invention. Therefore, the scope of protection of the patent for this invention shall be based on the appended claims.

Claims

1. A method for preparing a coffee extract, characterized in that: The steps include: Step 1: Grind the coffee beans for 8-24 hours to obtain ground coffee powder; Step 2: preparing composite coconut water by mixing RO water and concentrated coconut water in a weight ratio of (300-400):1, and maintaining the temperature of the composite coconut water in the range of 0-20° C., wherein the soluble solids content of the concentrated coconut water is 59.5-62.2%; Step 3: Spread the ground coffee powder flat in a sealed extraction device, introduce steam into the extraction device, and steam the ground coffee powder with steam for 8-15 minutes. Then, spray the 0-20°C composite coconut water into the space above the ground coffee powder and drip extract the ground coffee powder. Collect the first extract and maintain the temperature of the first extract within the range of 5-15°C. Step 4: Pour the composite coconut water into the extraction device from the water inlet, circulate and extract the coffee grounds to obtain a second extract, and maintain the temperature of the second extract within the range of 5-15°C; Step 5: Evenly mix the first extract and the second extract to obtain coffee extract.

2. The method for preparing coffee extract according to claim 1, wherein: In step 1, the coffee beans are medium-dark roasted Yunnan coffee beans, the coffee ground powder with a particle size of more than 20 mesh accounts for 85-95% of the total weight, and the coffee ground powder with a particle size of less than 60 mesh accounts for 0.5-1.5% of the total weight; in step 2, the pH value of the concentrated coconut water is 4.7-5.

4.

3. The method for preparing coffee extract according to claim 1, wherein: The soluble solid content of the composite coconut water is 0.15-0.2%, and the pH value is 5.5-6.

5. The composite coconut water is cooled to 0-20 DEG C by using a plate exchanger.

4. The method for preparing coffee extract according to claim 1, wherein: The extraction device (10) comprises a tank body (20), wherein an atomizing unit (11), a spraying unit (12), a steam fumigation unit (13), a support plate (14) and a circulation unit (15) are arranged in the tank body (20), wherein a 60-mesh filter screen is arranged on the support plate (14), the atomizing unit (11) and the spraying unit (12) are located above the support plate (14), the steam fumigation unit (13) is located below the support plate (14), coffee ground powder is spread on the filter screen, the atomizing unit (11) is used to spray mist-like compound coconut water into the tank body, the spraying unit (12) is used to inject compound coconut water into the tank body, the steam fumigation unit (13) is used to spray steam into the tank body, and the circulation unit (15) is used to circulate the intermediate extract in the tank body (20).

5. The method for preparing coffee extract according to claim 4, wherein: In step 3, external steam enters the tank body (20) through the steam fumigation unit (13) to steam the coffee ground powder for 8-15 minutes, the composite coconut water is sprayed into the space above the coffee ground powder in the tank body at a flow rate of 500-700 L / h through the atomization unit (11) to perform drip extraction on the coffee ground powder, and the first section of the extract is collected from the discharge port (21) of the tank body (20). When the weight of the first section of the extract to be collected is 15-20 times that of the coffee ground powder, the collection is stopped, and the first section of the extract is cooled to 5-15° C. by a plate exchanger and then set aside.

6. The method for preparing coffee extract according to claim 5, wherein: In step 4, a spray unit (12) is used to inject 6-15 times the amount of composite coconut water as ground coffee powder into the tank body through the water inlet. The composite coconut water extracts the ground coffee powder to form an intermediate extract. The intermediate extract circulates in the tank body (20) through the circulation unit (15) to perform cyclic extraction on the ground coffee powder. When the soluble solid content in the intermediate extract is greater than 0.5%, the second stage extract is collected and cooled to 5-15° C. using a plate exchanger for standby use. The ratio of the composite coconut water used in the drip extraction stage to the composite coconut water used in the cyclic extraction stage is (1.5-2.5):

1.

7. The method for preparing coffee extract according to claim 4, wherein: The atomizing unit (11) includes an atomizer located in the tank body (20) and a composite coconut water supply device located outside the tank body (20), the atomizer being connected to the composite coconut water supply device via a pipeline, the spraying unit (12) including a spraying pipe located in the tank body (20) and a circulating liquid supply device located outside the tank body, the spraying pipe being connected to the circulating liquid supply device via a pipeline, the steam fumigating unit (13) including a steam ejector located in the tank body and a steam supply device located outside the tank body, the steam ejector being located below the support plate, the steam ejector being connected to the steam supply device via a pipeline, a steam filtering and decompression device being provided between the steam supply device and the steam ejector, the circulating unit (15) including a liquid outlet, a liquid inlet, and a pipeline connected to the liquid outlet and the liquid inlet, the liquid outlet being located at the bottom of the tank body (20), and the liquid inlet being located on the side wall of the tank body (20) above the support plate (14).

8. A coffee extract, characterized in that: Prepared by the preparation method of the coffee extract according to any one of claims 1 to 7.

9. A beverage, characterized in that: The beverage comprises the coffee extract according to claim 8, concentrated coconut water, concentrated lemon juice, baking soda and water, wherein the mass ratio of the coffee extract and the concentrated coconut water is 1:(1-5) based on their contribution to the soluble solids of the beverage, the concentrated coconut water has a soluble solids content of 59.5-62.2% and a pH value of 4.7-5.4, the concentrated lemon juice has a soluble solids content of 46-52% and an acidity of 31-33% calculated as citric acid monohydrate.

10. The beverage according to claim 9, characterized in that: The preparation method of the beverage comprises the following steps: Step 1: mixing coffee extract and concentrated coconut water to obtain a first mixture, and then adjusting the pH value of the first mixture to 3.2-4.6 using the concentrated lemon juice to obtain a second mixture; Step 2: The second mixture is allowed to stand for 20-30 minutes and then centrifuged and filtered to obtain a mixed solution. The flow rate of the centrifuge is 1.5-2.5 T / h. Step 3: The soluble solids content of the mixture is adjusted to 1.0-3.5% using RO water, and the pH of the mixture is adjusted to 6.0-7.0 using the baking soda to prepare the coconut water black coffee beverage. Finally, the mixture is sterilized at 102° C. for 30 seconds and then aseptically cold-filled to obtain the beverage.

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