Coffee blend with strong taste and aroma and method for its preparation

Abstract

The present application provides a coffee mixture with strong taste and aroma, belonging to the field of food technology; the coffee mixture is shaped into tablets, which can quickly produce coffee solution with strong taste and aroma when put into liquid, and is suitable for quickly preparing iced American coffee and other beverages; the tablet of the coffee mixture comprises a center layer and is prepared by mixing three coffee raw materials with different particle sizes; the center layer further comprises reaction powder, which is composed of an acidic component and a carbonate or bicarbonate component; these components interact to produce bubbles when the tablet dissolves, thereby enhancing the dynamic taste of the dissolved coffee. The method for preparing the coffee mixture is also proposed, which forms the shaped tablet through steps such as pre-wetting the mold cavity and heating accompanied by pressing, so that the structure and component design of the tablet can be dissolved moderately and slowly when the tablet is put into coffee with ice, the coffee concentration after the ice is dissolved can be adjusted, and a more refreshing beverage feeling can be brought.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology, and in particular, relates to a coffee mixture with strong taste and aroma and a preparation method thereof. BACKGROUND

[0002] In the contemporary beverage consumption market, iced American coffee and other cold coffee beverages are widely loved for their refreshing taste and convenient preparation methods. However, these iced beverages face a common problem: as the ice melts, the coffee concentration of the beverage gradually decreases, affecting the taste and flavor experience of the coffee. Especially in hot summer or outdoor activities, consumers have a hard time enjoying a consistent taste of iced coffee.

[0003] Traditional iced coffee is usually achieved by adding ice cubes to the brewed American coffee to keep the coffee cool. This method is simple, but as the ice melts, the taste of the coffee becomes weak, and it is difficult to maintain the final concentration and taste of the coffee. In addition, even with newer technologies such as cold-brewed coffee, although a more stable flavor can be provided, the dilution problem caused by ice melting cannot be effectively solved. Therefore, there is an urgent need in the market for a new coffee solution that can maintain the coffee concentration and flavor throughout the drinking process.

[0004] Upon reviewing the relevant disclosed technologies, the technical solution with publication number CN109996477A proposes a device and method for obtaining a personalized coffee mixture, which grinds coffee mixture with unique flavor by providing multiple coffee bean containers on the device and accurately adjusting the ratio of each coffee bean through a pre-set program; the technical solution with publication number KR1020080110182A proposes a packaged coffee mixture that can quickly and easily achieve coffee infusion; the technical solution with publication number US20050053711A1 proposes a mixture for preparing a weight loss coffee beverage, which extracts special extracts from multiple materials to produce coffee beverages with special flavor and weight loss effect.

[0005] The above technical solutions all involve methods and materials for making coffee mixtures of various types, but there are few methods for improving taste and aroma by using coffee mixtures to interact with brewed coffee. Therefore, there is still a large development space in the direction of improving the drinking experience of coffee beverages through this optimization direction.

[0006] The foregoing discussion of the background art is intended only to facilitate an understanding of the present application. It is not admitted that any of the material referred to is part of the common general knowledge of the person skilled in the art. SUMMARY

[0007] The present application aims to provide a coffee mixture with strong taste and aroma; the coffee mixture is shaped into tablets, which can quickly produce coffee solution with strong taste and aroma when put into liquid, and is suitable for quickly preparing iced American coffee and other beverages; the coffee mixture tablet comprises a center layer and is made of three coffee raw materials with different particle sizes; the center layer further comprises reaction powder, which is composed of acidic components and carbonate or bicarbonate components; the components interact to generate bubbles when the tablet dissolves, thereby enhancing the dynamic taste of the dissolved coffee. The method for making the coffee mixture is also proposed, which forms the shaped tablet through steps such as pre-wetting the mold cavity and heating accompanied by pressing, so that the structure and composition design of the tablet can be dissolved moderately slowly when put into coffee with ice, adjust the coffee concentration after the ice dissolves, and bring a more refreshing beverage experience.

[0008] The present application adopts the following technical solution: a coffee mixture with strong taste and aroma, which is processed into a tablet with dense material and used to produce coffee solution when put into liquid; the tablet comprises, from inside to outside:

[0009] The center layer (10) is formed by pressing coffee powder and reaction powder mixed at a predetermined ratio; the coffee powder is made of three coffee raw materials with different particle sizes, i.e. coarse, medium and fine particle sizes; the three particle sizes are:

[0010] The coarse particle size is 600-1000 μm, accounting for 60-70% of the weight percentage of the coffee powder;

[0011] The medium particle size is 300-600 μm, accounting for 20-25% of the weight percentage of the coffee powder;

[0012] The fine particle size is less than 300 μm, accounting for 10-25% of the weight percentage of the coffee powder;

[0013] The weight percentage of the coffee powder is 52-60% of the weight of a single tablet;

[0014] The dense outer layer (20) is located on the outer surface of the center layer (10) and completely covers the center layer (10); the dense outer layer (20) is made of the coffee raw material with fine particle size by pretreatment;

[0015] The reaction powder comprises acidic components and carbonate or bicarbonate components, and through the chemical reaction between the acidic components and the carbonate or bicarbonate components, appropriate amount of bubbles are released in the liquid into which the tablet is put over time, and the coffee powder in the dense state is dispersed into coffee powder particles after being impacted;

[0016] Preferably, the weight of a single tablet of the coffee mixture is 8-10 grams.

[0017] Preferably, the coffee powder further comprises an anti-caking agent; the weight percentage of the anti-caking agent is 0.05% to 1% of the single tablet weight;

[0018] Preferably, the acidic component comprises L-malic acid, phosphoric acid or citric acid, or a mixture thereof;

[0019] Preferably, the reaction powder further comprises a flavoring agent for adjusting the sour taste generated by the acidic component and generating a predetermined flavor; the weight percentage of the flavoring agent is less than 5% of the single tablet weight;

[0020] Preferably, the weight percentage of the reaction powder is 25% to 45%, wherein the weight percentage of calcium carbonate is 5% to 8%, and the weight percentage of bicarbonate salt is 20% to 37%, all based on the single tablet weight;

[0021] Preferably, the particle size of calcium carbonate in the reaction powder ranges from 0.5 μm to 1 μm;

[0022] Further, a method for making a coffee mixture with strong taste and aroma is provided, and the method is applied to make the coffee mixture; the method comprises the following steps:

[0023] S100: pretreating and roasting coffee beans, and grinding the coffee beans according to the particle size requirement to obtain coffee powder with three particle sizes;

[0024] S200: preliminarily mixing the reaction powder according to the weight percentage of each ingredient of the reaction powder;

[0025] S300: sufficiently mixing the coffee raw material and the reaction powder according to the proportion to obtain tablet raw material;

[0026] S400: injecting each portion of the tablet raw material into the compression mold cavity after wetting the mold cavity with the coffee powder with fine particle size;

[0027] S500: heating and compressing the tablet raw material to obtain the formed tablet;

[0028] Preferably, in step S500, the tablet raw material is heated and compressed by one of the following methods:

[0029] heating the compression mold cavity and the compression mold head to 58 to 80 °C;

[0030] heating the surface layer of the tablet raw material to 100 to 180 °C by microwave pulse, and the pulse duration is 20 to 60 milliseconds;

[0031] applying ultrasonic oscillation with a frequency greater than 20 kHz to the surface of the tablet after compression molding;

[0032] Preferably, in step S400, before the fine-grained coffee powder is laid on the surface of the wetted mold cavity, the fine-grained coffee powder to be laid is pre-processed; the pre-processing includes mechanical activation or ionization activation in an electric field.

[0033] The beneficial effects achieved by the present application are:

[0034] 1. The coffee mixture of the present technical solution gradually releases coffee components during the melting process of ice cubes through specially designed coffee mixture tablets, effectively compensating for the dilution of coffee caused by the melting of ice cubes, ensuring that the coffee beverage can maintain the ideal concentration and rich taste even during a long drinking process, providing a consistent drinking experience;

[0035] 2. The coffee mixture tablets of the present technical solution contain ingredients that can react with water to produce carbon dioxide bubbles, which not only increase the refreshing taste of the beverage, but also help release more coffee aroma, enhancing the overall flavor experience;

[0036] 3. The manufacturing method of the coffee mixture of the present technical solution can significantly improve the structural stability and dissolution performance of the tablets by using a wet mold cavity during the manufacturing process and precisely controlling the heating and pressing conditions such as temperature and time; in addition, through mechanical activation or ionization activation in an electric field, the surface activity and adhesion of the powder raw materials are increased, so that the coffee powder can be better combined during the pressing process, reducing material loss during production and improving the mechanical strength of the finished product. BRIEF DESCRIPTION OF DRAWINGS

[0037] The present application can be further understood from the following description in conjunction with the accompanying drawings. The components in the drawings are not necessarily drawn to scale, but emphasis is placed on showing the principles of the embodiments. In different views, the same reference numerals designate corresponding parts.

[0038] Explanation of reference numerals: 10 - central layer; 20 - dense outer layer; 31 - mold cavity surface; 32 - wet layer;

[0039] Figure 1 Structure diagram of the tablet formed by the coffee mixture in the embodiments of the present application;

[0040] Figure 2 Flowchart of manufacturing the coffee mixture tablets in the embodiments of the present application;

[0041] Figure 3 Schematic diagram of laying fine-grained dry coffee powder in the mold cavity of the mold in the embodiments of the present application. DETAILED DESCRIPTION

[0042] In order to make the technical solutions and advantages of the present application clearer, the present application will be further described in detail below with reference to the embodiments thereof. It should be understood that the specific embodiments described herein are intended to explain, not to limit, the present application. Other systems, methods, and / or features will be apparent to those skilled in the art upon reviewing the following detailed description. All such additional systems, methods, features and advantages are intended to be included within the scope of the present application. They are intended to be within the scope of the following claims. Additional features of the disclosed embodiments will be described hereinafter and will be apparent to one of ordinary skill in the art upon reviewing the following detailed description.

[0043] The same or similar reference numerals in the drawings of the embodiments of the present application correspond to the same or similar components; in the description of the present application, it should be understood that the orientation or positional relationship indicated by the terms "upper", "lower", "left", "right" and the like is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present application and simplifying the description, and does not indicate or imply that the device or component referred to must have a particular orientation. The orientation and operation are constructed in a particular orientation, and therefore the terms describing the positional relationship in the drawings are used only for illustrative purposes and cannot be understood as limiting the present patent. For those of ordinary skill in the art, the specific meanings of the above terms can be understood according to the specific circumstances.

[0044] Embodiment one: illustratively, a coffee mixture with strong taste and aroma is proposed, which is processed into a tablet with dense material and is put into a liquid to generate a coffee solution when used; as shown in the accompanying drawings Figure 1 The tablet comprises, from the inside to the outside:

[0045] The center layer 10 is formed by pressing the coffee powder and the reaction powder mixed in a predetermined ratio; the coffee powder is prepared by mixing coffee raw materials with three particle size ranges of coarse particle size, medium particle size and fine particle size; the three particle size ranges are:

[0046] The coarse particle size is 600-1000 μm, accounting for 60-70% of the weight percentage of the coffee powder;

[0047] The medium particle size is 300-600 μm, accounting for 20-25% of the weight percentage of the coffee powder;

[0048] The fine particle size is less than 300 μm, accounting for 10-25% of the weight percentage of the coffee powder;

[0049] The weight percentage of the coffee powder is 52%-60% of the weight of the tablet;

[0050] A dense outer layer 20 is located on the outer surface of the center layer 10 and completely covers the center layer 10; the dense outer layer 20 is made of the fine coffee raw material through pretreatment;

[0051] The reaction powder includes an acid component and a carbonate or bicarbonate component, and through chemical reaction between the acid component and the carbonate or bicarbonate component, the appropriate amount of bubbles is released in the liquid into which the tablet is put over time, and the coffee powder in the dense state is dispersed into coffee powder particles after being impacted;

[0052] Preferably, the single weight of the tablet of the coffee mixture is 8-10 grams;

[0053] Preferably, the coffee powder further includes an anti-caking agent; the weight percentage of the anti-caking agent is 0.05%-1% of the single weight of the tablet;

[0054] Preferably, the acid component includes one or more than one of L-malic acid, phosphoric acid or citric acid or a mixed mixture thereof;

[0055] Preferably, the reaction powder further includes a flavoring agent for blending the sour taste generated by the acid component and generating a predetermined flavor; the weight percentage of the flavoring agent is less than 5% of the single weight of the tablet;

[0056] Preferably, the weight percentage of the reaction powder is 25%-45%, including 5%-8% of calcium carbonate and 20%-37% of bicarbonate salt, and the above weights are based on the single weight of the tablet;

[0057] Preferably, the particle size of the calcium carbonate in the reaction powder is in the range of 0.5-1 μm;

[0058] Further, a method for making a coffee mixture with strong taste and aroma is provided; as shown in the accompanying Figure 2 The method is applied to make the coffee mixture; the method includes the following steps:

[0059] S100: pretreating and roasting coffee beans, grinding the coffee beans according to the particle size requirement to obtain three kinds of coffee powder;

[0060] S200: preliminarily mixing the reaction powder according to the weight percentage of each ingredient of the reaction powder;

[0061] S300: fully mixing the coffee raw material and the reaction powder according to the proportion to obtain the tablet raw material;

[0062] S400: After wetting the mold cavity, first add the fine coffee powder as the inner lining, then inject the tablet material into the mold cavity, and finally cover the fine coffee powder on the surface of the tablet material;

[0063] S500: Heat and compress the tablet material to obtain a shaped tablet;

[0064] Preferably, in step S500, the tablet material is heated and compressed by one of the following methods:

[0065] Heat the compression mold cavity and compression mold head to 58-80°C;

[0066] Heat the surface layer of the tablet material to 100-180°C using microwave pulses, with a pulse duration of 20-60 milliseconds;

[0067] Apply ultrasonic oscillation with a frequency greater than 20KHz to the surface of the compressed tablet;

[0068] Preferably, in step S400, before lining the wetted mold cavity surface with fine coffee powder, the fine coffee powder to be lined is pre-treated; the pre-treatment includes mechanical activation or ionization activation in an electric field;

[0069] In the preferred exemplary embodiment, the above three particle sizes have the following significance: different particle sizes of coffee powder have different dissolution rates in water. Fine coffee powder dissolves quickly, providing instant color and initial flavor; medium-sized powder provides a medium-term sustained release, balancing the body sensation and taste of coffee; and coarse coffee powder dissolves slowly, providing a sustained release of deeper coffee aroma and flavor; this combination ensures that the tablet effectively releases coffee ingredients at different stages, enhancing the level and depth of the drinking process;

[0070] At the same time, during the compression of the tablet, the complementarity of the physical properties of coffee powder of different particle sizes can enhance the structural stability of the tablet; coarse coffee powder can provide sufficient voids, allowing fine coffee powder to fill these voids, thereby forming a more uniform and compact tablet structure during compression; such a structure not only helps to improve the mechanical strength of the tablet, but also maintains good consistency during dissolution;

[0071] Further, the reaction powder uses the following chemical principle: when a carbonate or bicarbonate is mixed with an acidic substance in water, the carbonate ion reacts with the hydrogen ion to produce carbon dioxide gas, water, and the corresponding salt; optionally, the reaction material is selected from one or more combinations of sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, calcium bicarbonate, or calcium carbonate;

[0072] Optionally, the acidic component is preferably about 25% to 30% by weight of citric acid, and about 13% to 27% by weight of L-malic acid; preferably, the particle size of citric acid is 130 to 180 mesh, and preferably, the particle size of L-malic acid is 150 mesh to 520 mesh;

[0073] In the preferred exemplary embodiments, the reaction powder is used in the sense that:

[0074] Generating bubbles to enhance the taste: the reaction powder contains an acidic component and a carbonate or bicarbonate substance, which generates dense carbon dioxide bubbles through a chemical reaction when the tablet comes into contact with a liquid, such as coffee; the generation of such bubbles brings a refreshing feeling to the coffee drink, similar to the effect in carbonated beverages, making the drinking experience more diverse and varied; especially in cold beverages such as iced Americanos, the addition of bubbles can provide a unique mouthfeel, improving the stimulation that cannot be achieved by the ice cooling effect of ice alone;

[0075] At the same time, by matching the proportions of each part of the acidic component, such as L-malic acid, phosphoric acid, or citric acid, the reaction powder not only participates in bubble generation, but also adjusts the pH value of the beverage, further affecting the taste and aroma of the coffee; slightly acidic ingredients can enhance the brightness and freshness of the coffee, enhancing the overall flavor profile; in addition, by using other flavorings in combination, the taste of the final product can be balanced and optimized to better meet the taste needs of consumers;

[0076] Further, the carbon dioxide generated during the reaction not only adds to the mouthfeel, but also promotes the rapid decomposition and dissolution of the tablet. When the bubbles are released from the inside of the tablet, they can help break up the structure of the tablet, allowing the coffee powder to disperse more quickly in water, thereby speeding up the entire dissolution process. This is particularly important in situations that require quick preparation, such as fast-service environments or outdoor activities;

[0077] Further, in the case of diluting coffee with melting ice, the reaction powder replenishes the concentration by continuously releasing coffee ingredients, ensuring that the coffee beverage maintains the desired concentration and flavor even in situations where the drinking time is longer or the environment is hotter;

[0078] In the preferred exemplary embodiments, the anti-caking agent is silicon dioxide; the anti-caking agent has the following effects:

[0079] Hygroscopicity: silicon dioxide can absorb and control the humidity on the surface of materials; adding a small amount of silicon dioxide to powdered or granular materials can effectively reduce the problem of powder sticking caused by changes in environmental humidity;

[0080] Large surface area, the particles of silica have very high specific surface area, which means that even a small amount of addition can cover a large material surface; this property allows silica to effectively disperse between powders, reducing the contact and adhesion between particles;

[0081] Improved flowability, silica particles can improve the flowability of powders, preventing clumping of powders during storage and handling; by physically isolating powder particles, silica makes powders more easily flowable and handleable;

[0082] Inert, silica is a very stable chemical substance, not easy to react with other compounds; this allows it to be safely used in food, pharmaceutical and cosmetic products, etc., without affecting the chemical stability and safety of the products;

[0083] Transparency, silica is transparent in many applications, which means it can be used without affecting the appearance of the product, which is particularly important in the food and pharmaceutical industries;

[0084] Example two: this embodiment should be understood as at least containing all the features of any one of the preceding embodiments, and further improving on the basis thereof;

[0085] As shown in Figure 3 , a schematic diagram for laying fine-grained dry coffee powder in the mold cavity of the mold;

[0086] Preferably, the surface 31 of the mold cavity is treated with a wetting liquid such as an acetyl cellulose, chitosan or polyvinyl alcohol solution to form a wetting layer 32; the wetting layer 32 not only increases the humidity of the powder, but also forms a continuous edible soluble film after drying after the extrusion process; this film, combined with the dense outer layer of the coffee powder fine layer, not only prevents the evaporation of aroma substances, but also prevents the release of carbon dioxide, thereby improving the shelf life and quality of the coffee powder from the tablet; in addition, the wetting liquid used has antibacterial properties, and these liquids mainly affect the surface layer of the tablet with a relatively small spraying amount; this soluble coating is widely used to extend the shelf life of food; experiments show that the application of this soluble coating on the coffee tablet before extrusion can effectively prevent the growth of fungi and bacteria on the surface of the tablet for a long time; the shelf life of the treated tablet is at least doubled before the formation of surface white mold; at the same time, this pre-wetting treatment also improves the appearance of the formed tablet;

[0087] By contrast with other conventional methods, the liquid used for wetting in this technical solution is not added directly to the coffee powder, but is added to the mold cavity of the pressed tablet; optionally, the liquid is uniformly wetted on the surface 31 of the mold cavity by spraying process, and can be distributed on the wall, bottom and pressing die of the mold cavity;

[0088] Then, after wetting the various parts of the mold cavity, fine-grained dry coffee powder is initially spread on the wetted surface of the mold cavity; this fine-grained dry coffee powder adheres to the wetted walls and bottom of the mold cavity, thus forming the dense outer layer 20 composed of fine-grained coffee powder;

[0089] Next, the mixed tablet material of coffee powder and reactive powder is introduced into the mold, i.e. into the prepared fine-grained coffee powder lining; then, more fine-grained coffee powder is applied on the surface of the tablet material to form the covering portion of the dense outer layer 20; as a result, the tablet material with higher average particle size is surrounded by fine-grained coffee powder from all directions;

[0090] Preferably, the thickness of the dense outer layer 20 is 0.5-1 mm;

[0091] In summary, when the die of the press compresses this heterogeneous mixture into a tablet, the porous coarse-grained portion is located in the interior, while the exterior is surrounded by a dense fine-grained layer; this makes the tablet appear neat and smooth, and ensures that even the uncrushed tablet dissolves rapidly in liquid due to the porous coarse-grained core; at the same time, the dense outer layer 20 also prevents the flavor from evaporating from the coffee mixture; thus, even if the shelf life is longer, the quality of the coffee brewed using the tablet is higher compared to the coffee brewed using the same shelf life coffee powder;

[0092] Further, during the manufacture of the pressed tablet, the dense outer layer 20 formed by the fine-grained coffee powder can be partially broken at the same time; in order to increase the strength of the "lining" and prevent it from breaking, the provided method mechanically activates the powder before it is fed into the matrix. Mechanical activation refers to the activation of a solid substance by mechanical processing. Grinding particles in an impact manner causes the accumulation of structural defects in the particles and increases the surface area, thereby affecting the chemical activity.

[0093] In an exemplary embodiment, in step S400, before lining the surface of the wetted mold cavity with fine-grained coffee powder, the fine-grained coffee powder to be lined is pre-processed; the pre-processing includes mechanical activation or ionization activation in an electric field; wherein,

[0094] Mechanical activation, i.e. using physical methods such as grinding or high-energy ball milling to change the physical properties of the powder; mechanical activation can increase the surface area of the powder particles, create new active sites, and thus enhance the chemical activity and reactivity of the powder; this helps to improve the binding ability of the powder during subsequent compression, thereby improving the structural integrity and stability of the tablet;

[0095] ionization in a corona discharge field, i.e. exposing the powder to a high voltage electric field generated by a corona discharge; the corona discharge can generate charged particles (ions) on the surface of the powder, which can enhance the electrostatic attraction between the powders; the ionization treatment makes the powder particles more easily adhere to each other when tableting, improving the compactness and durability of the tablets;

[0096] Due to the high degree of comminution of the fine coffee powder, the electrochemical bonds accumulated during particle breakage relax, and the chemical activity of the chemically activated particles disappears over time; by pre-treating the fine coffee powder forming the dense outer layer 20, the enhancement of the binding between the particles and the matrix wall is promoted; therefore, when injecting the tablet material into the mold cavity already having the dense outer layer 20, the dense outer layer 20 becomes stronger and less likely to break.

[0097] Embodiment three: this embodiment should be understood as at least containing all the features of any one of the preceding embodiments, and further improving on the basis thereof;

[0098] In the preferred exemplary embodiment, the preset thickness hc of the dense outer layer 20 is calculated by the following calculation formula, which is used to guide the amount of fine coffee powder laid in the mold cavity;

[0099]

[0100] wherein m t is the total weight of a single tablet, Q t is the proportion of the reaction powder to the total weight of a single tablet; r is the base radius of the tablet, h is the height of the tablet, p c is the average density of the fine coffee powder; k, δ are category coefficients, which can be calculated by relevant technical personnel through experiments according to the different types of coffee powder, and 0.1 < δ < 0.5; e is the base of natural logarithm.

[0101] While the present application has been described with reference to various embodiments, it will be understood that many changes and modifications can be made and will equate to the scope of the present application. That is, the methods, systems and devices discussed above are examples. Various configurations can omit, substitute, or add various procedures or components as appropriate. For instance, the methods described can be performed in an order different from that described, and / or various steps can be added, omitted, and / or combined. Also, features described with respect to certain configurations can be combined in various other configurations, for instance, different aspects and elements of the configurations can be combined in a similar manner. Also, technology evolves and, thus, many of the elements are examples and do not limit the scope of the disclosure or claims. One of ordinary skill in the art will readily recognize a variety of ways to implement the application.

[0102] In the description specific details are set forth in order to provide a thorough understanding of the exemplary configurations including implementations. However, configurations can be practiced without these specific details. For example, well known circuits, processes, algorithms, structures, and techniques have not been described in detail, without unnecessary detail, to avoid obscuring the configurations. This description provides example configurations only, and should not be taken as limiting the scope or applicability of the claims. Rather, the preceding description of the configurations will provide enabling descriptions for a skilled artisan to implement the described technology. Various modifications can be made to the functions and arrangements of elements without departing from the scope of the disclosure.

[0103] In view of the above, it will be seen that the details set forth in the preceding description are to be considered merely illustrative of the application and not restrictive. It will be appreciated that, in light of the present disclosure, those skilled in the art can devise many alterations or modifications to the present application without departing from the spirit and scope of the application.

Claims

1. A coffee blend for enhancing mouthfeel and aroma, characterized in that, The coffee mixture is processed into a material-dense tablet, and when used, it is put into a liquid to produce a coffee solution; the tablet is composed of, from inside to outside: a center layer (10) formed by pressing coffee powder and reaction powder after mixing; the coffee powder is made of coffee raw materials of three particle size ranges of coarse, medium and fine particle sizes; the three particle size ranges are: coarse particle size of 600-1000 μm, accounting for 60-70% of the weight percentage of the coffee powder; medium particle size of 300-600 μm, accounting for 20-25% of the weight percentage of the coffee powder; fine particle size of less than 300 μm, accounting for 10-25% of the weight percentage of the coffee powder; the weight percentage of the coffee powder is 52-60% of the weight of the tablet; a dense outer layer (20) located on the outer surface of the center layer (10) and completely covering the center layer (10), the dense outer layer (20) is made of fine coffee raw materials by pretreatment; wherein the reaction powder includes an acidic component and a carbonate or bicarbonate component, and through the chemical reaction of the acidic component and the carbonate or bicarbonate component, bubbles are released over time in the liquid into which the tablet is put, and the coffee powder in a dense state is dispersed into coffee powder particles after being impacted.

2. The coffee blend of claim 1, wherein, The single weight of the tablet of the coffee mixture is 8-10 grams.

3. The coffee blend of claim 2, wherein, The coffee powder further includes an anti-caking agent; the weight percentage of the anti-caking agent is 0.05-1% of the weight of the tablet.

4. The coffee blend of claim 3, wherein, The acidic component includes one or more than one of L-malic acid, phosphoric acid or citric acid.

5. The coffee blend of claim 4, wherein, The reaction powder further includes a flavoring agent for adjusting the sour taste produced by the acidic component; the weight percentage of the flavoring agent is less than 5% of the weight of the tablet.

6. The coffee blend of claim 5, wherein, The weight percentage of the reaction powder is 25-45%, and the weight is based on the weight of the tablet.

7. A method of making a coffee blend having enhanced mouthfeel and aroma, characterized in that, The manufacturing method is applied to manufacture the coffee mixture of claim 1; the manufacturing method comprises the following steps: S100: pretreating and roasting coffee beans, and grinding the coffee beans according to the particle size requirements to obtain coffee raw materials of three particle sizes; S200: preliminarily mixing the components of the reaction powder to obtain the reaction powder; S300: thoroughly mixing the coffee powder and the reaction powder according to the proportion to obtain tablet raw materials; S400: lining the surface of the wetted mold cavity with fine coffee powder, and injecting the tablet raw materials into the pressing mold cavity; S500: heating and pressing to obtain a formed tablet.

8. The manufacturing method as described in claim 7, characterized in that, In step S500, the heating and pressing is performed by one of the following methods: heating the pressing mold cavity and the pressing die to 58-80°C; heating the surface layer of the pressing raw materials to 100-180°C by microwave pulse, and the pulse duration is 20-60 milliseconds.

9. The manufacturing method as described in claim 8, characterized in that, In step S400, before lining the surface of the wetted mold cavity with fine coffee powder, the fine coffee powder to be lined is pretreated; the pretreatment includes mechanical activation or ionization activation in an electric field.

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