Cold extraction coffee essence applied to beverage and preparation method of cold extraction coffee essence

Abstract

The invention discloses a cold extraction coffee essence applied to beverages and a preparation method of the cold extraction coffee essence. The cold extraction coffee essence comprises the following components in parts by weight: 20-30 parts of a coffee extracting solution, 30-38 parts of a fruity flavor mixture and 10-18 parts of mixed amino acid, the mixed amino acids comprise lysine, methionine, arginine, phenylalanine and tyrosine; the fruity flavor mixture comprises glucose, fructose, vanillin and coconut essence; the weight ratio of the glucose to the fructose to the vanillin to the coconut essence is 1: 2: 3: 2; the weight ratio of the lysine to the methionine to the arginine to the phenylalanine to the tyrosine is 2: 1: 1: 3: 2; the coffee extracting solution is formed by mixing a cold extraction coffee extracting solution and a hot extraction coffee extracting solution, and the mixing ratio of the cold extraction coffee extracting solution to the hot extraction coffee extracting solution is (1-5): (1-3). The invention relates to the technical field of food beverages, and particularly provides a cold extraction coffee essence applied to beverages and a preparation method of the cold extraction coffee essence.

Description

Technical Field

[0001] The present invention relates to the technical field of food and beverages, and in particular to a cold-brewed coffee essence applied to beverages and a preparation method thereof. Background Art

[0002] The main components of coffee essence include a series of volatile compounds that can produce the unique aroma and flavor of coffee. These components mainly come from the roasting process of coffee beans and are mainly used to enhance the flavor of coffee. It is made by extracting the aroma components of coffee or through synthetic chemical methods. Coffee essence is mostly used in coffee drinks, baked goods, candy and chocolate to give them a strong coffee flavor.

[0003] Coffee extraction is an important step in the preparation process of coffee flavor. Its main purpose is to dissolve the soluble solids in coffee in water. Full dissolution, over-extraction or uneven extraction will affect the taste of coffee, resulting in uneven taste, unbalanced sourness and bitterness, and affecting the sweet aroma of the coffee itself. The cold brew process is to dissolve the soluble solids in the coffee by mixing coffee powder with low-temperature water and soaking it for a long time. The extraction process is simple, and the taste of cold brew coffee is smoother than traditional coffee, with a sweet aftertaste, and it is becoming more and more popular. However, the cold brew coffee essence obtained by cold brewing lacks mellow flavor. In addition, the cold brew process takes a long time and the production cycle is long. Summary of the invention

[0004] In view of the above situation, in order to make up for the above existing defects, the present invention provides a cold-brew coffee essence with richer aroma and more efficient and sufficient extraction, and a preparation method thereof.

[0005] The present invention provides the following technical invention: A cold brew coffee essence for beverages provided by the present invention comprises the following components in parts by weight: 20-30 parts of coffee extract, 30-38 parts of fruity flavor mixture, and 10-18 parts of mixed amino acids;

[0006] The mixed amino acids include: lysine, methionine, arginine, phenylalanine and tyrosine;

[0007] The fruity flavor mixture comprises glucose, fructose, vanillin and coconut essence.

[0008] Furthermore, the weight ratio of the glucose, fructose, vanillin and coconut flavor is 1:2:3:2.

[0009] Furthermore, the weight ratio of lysine, methionine, arginine, phenylalanine and tyrosine is 2:1:1:3:2.

[0010] The coffee extract is prepared by mixing a cold-brew coffee extract and a hot-brew coffee extract, and the mixing ratio is 1-5 cold-brew coffee extract: 1-3 hot-brew coffee extract.

[0011] Furthermore, a cold brew coffee essence for beverages comprises the following components in parts by weight: 22-28 parts of coffee extract, 32-37 parts of fruity flavor mixture, and 10-16 parts of mixed amino acids.

[0012] Furthermore, a cold brew coffee essence for beverages includes the following components in parts by weight: 26 parts of coffee extract, 35 parts of fruity flavor mixture, and 12 parts of mixed amino acids.

[0013] A method for preparing cold brew coffee essence for beverages comprises the following steps:

[0014] (1) preparing coffee extract;

[0015] 1) Preparation of cold brew coffee extract

[0016] Mix the coffee powder with water at 5-35℃, add enzyme preparation, soak, mix and stir for 4-6 hours, and filter the active cold brew coffee extract;

[0017] 2) Preparation of hot coffee extract

[0018] Dry the cold-brewed coffee powder, accurately control the ratio of coffee powder to water, mix with 90-95°C hot water for hot extraction for 1-10 minutes, cool, and filter to obtain hot-brewed coffee extract;

[0019] (2) cold brew coffee extract and hot brew coffee extract are mixed, and the mixed amino acid and fruity flavor mixture are added in turn and stirred to obtain a mixed solution, which is filtered to obtain coffee essence.

[0020] Furthermore, the water temperature added to the preparation of the cold brew coffee extract is 20° C., and the mixture is mixed and stirred for 6 hours.

[0021] Furthermore, the enzyme preparation includes a mixture of protein glutaminase, cellulase, pectinase and amylase.

[0022] Furthermore, the water temperature for preparing the hot coffee extract is 90° C., and the extraction time is 6 minutes.

[0023] The beneficial effects achieved by the present invention are as follows: The present invention provides a method for preparing cold brew coffee essence for beverages.

[0024] (1) Cold extraction provides a smooth, low-acid taste, while hot extraction increases the richness of the coffee, making the flavor stronger, as well as giving it a distinct fruity aroma and caramel sweetness. The two extracts are mixed and balanced, and a mixed amino acid and fruity flavor mixture is added to reduce the acidity and bitterness of the coffee and enhance the caramel aroma.

[0025] (2) The coffee powder is fully extracted by cold extraction and hot extraction at the same time, and enzyme preparations are added to the cold extraction to increase the efficiency of cold extraction; the coffee powder after cold extraction is further subjected to hot extraction to fully extract the soluble solids in the coffee, while increasing the caramel flavor of the extract, making full use of the coffee powder and greatly reducing the extraction time. DETAILED DESCRIPTION

[0026] The following will clearly and completely describe the technology in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than 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 work are within the scope of protection of the present invention.

[0027] Example 1

[0028] A cold brew coffee essence for beverages, comprising the following components in parts by weight: 20 parts of coffee extract, 32 parts of a fruity flavor mixture, and 10 parts of mixed amino acids;

[0029] The mixed amino acids include: lysine, methionine, arginine, phenylalanine and tyrosine, with a weight ratio of 2:1:1:3:2;

[0030] The fruity flavor mixture comprises: glucose, fructose, vanillin and coconut flavor in a weight ratio of 1:2:3:2;

[0031] The mixing ratio of cold brew coffee extract: hot brew coffee extract is 1:1.

[0032] A method for preparing cold brew coffee essence for beverages comprises the following steps:

[0033] (1) preparing coffee extract;

[0034] 1) Preparation of cold brew coffee extract

[0035] Mix coffee powder with 5℃ water, add enzyme preparation, soak, mix and stir for 4 hours, and filter the active cold brew coffee extract;

[0036] 2) Preparation of hot coffee extract

[0037] Dry the cold-brewed coffee powder, accurately control the ratio of coffee powder to water, mix with 90°C hot water for hot extraction for 1 minute, cool, and filter to obtain hot-brewed coffee extract;

[0038] (2) cold brew coffee extract and hot brew coffee extract are mixed, and the mixed amino acid and fruity flavor mixture are added in turn and stirred to obtain a mixed solution, which is filtered to obtain coffee essence.

[0039] Example 2

[0040] A cold brew coffee essence for beverages, comprising the following components in parts by weight: 22 parts of coffee extract, 38 parts of a fruity flavor mixture, and 18 parts of mixed amino acids;

[0041] The mixed amino acids include: lysine, methionine, arginine, phenylalanine and tyrosine, with a weight ratio of 2:1:1:3:2;

[0042] The fruity flavor mixture comprises: glucose, fructose, vanillin and coconut flavor in a weight ratio of 1:2:3:2;

[0043] The mixing ratio of cold brew coffee extract: hot brew coffee extract is 1:3.

[0044] A method for preparing cold brew coffee essence for beverages comprises the following steps:

[0045] (1) preparing coffee extract;

[0046] 1) Preparation of cold brew coffee extract

[0047] Mix the coffee powder with 15℃ water, add enzyme preparation, soak, mix and stir for 6 hours, and filter the active cold brew coffee extract;

[0048] 2) Preparation of hot coffee extract

[0049] Dry the cold-brewed coffee powder, accurately control the ratio of coffee powder to water, mix with 95°C hot water for hot extraction for 10 minutes, cool, and filter to obtain hot-brewed coffee extract;

[0050] (2) cold brew coffee extract and hot brew coffee extract are mixed, and the mixed amino acid and fruity flavor mixture are added in turn and stirred to obtain a mixed solution, which is filtered to obtain coffee essence.

[0051] Example 3

[0052] A cold brew coffee essence for beverages, comprising the following components in parts by weight: 30 parts of coffee extract, 32 parts of a fruity flavor mixture, and 12 parts of mixed amino acids;

[0053] The mixed amino acids include: lysine, methionine, arginine, phenylalanine and tyrosine, with a weight ratio of 2:1:1:3:2;

[0054] The fruity flavor mixture comprises: glucose, fructose, vanillin and coconut flavor in a weight ratio of 1:2:3:2;

[0055] The mixing ratio of cold brew coffee extract: hot brew coffee extract is 5:1.

[0056] A method for preparing cold brew coffee essence for beverages comprises the following steps:

[0057] (1) preparing coffee extract;

[0058] 1) Preparation of cold brew coffee extract

[0059] Mix the coffee powder with 35℃ water, add enzyme preparation, soak, mix and stir for 6 hours, and filter the active cold brew coffee extract;

[0060] 2) Preparation of hot coffee extract

[0061] The cold-brewed coffee powder is dried, the ratio of coffee powder to water is precisely controlled, mixed with 95°C hot water for hot extraction for 6 minutes, cooled, and filtered to obtain hot-brewed coffee extract;

[0062] (2) cold brew coffee extract and hot brew coffee extract are mixed, and the mixed amino acid and fruity flavor mixture are added in turn and stirred to obtain a mixed solution, which is filtered to obtain coffee essence.

[0063] Example 4

[0064] A cold brew coffee essence for beverages, comprising the following components in parts by weight: 26 parts of coffee extract, 35 parts of a fruity flavor mixture, and 12 parts of mixed amino acids;

[0065] The mixed amino acids include: lysine, methionine, arginine, phenylalanine and tyrosine, with a weight ratio of 2:1:1:3:2;

[0066] The fruity flavor mixture comprises: glucose, fructose, vanillin and coconut flavor in a weight ratio of 1:2:3:2;

[0067] The mixing ratio of cold brew coffee extract: hot brew coffee extract is 5:1.

[0068] A method for preparing cold brew coffee essence for beverages comprises the following steps:

[0069] (1) preparing coffee extract;

[0070] 1) Preparation of cold brew coffee extract

[0071] Mix coffee powder with 20℃ water, add enzyme preparation, soak, mix and stir for 6 hours, and filter the active cold brew coffee extract;

[0072] 2) Preparation of hot coffee extract

[0073] The cold-brewed coffee powder is dried, the ratio of coffee powder to water is precisely controlled, mixed with 90°C hot water for hot extraction for 6 minutes, cooled, and filtered to obtain hot-brewed coffee extract;

[0074] (2) cold brew coffee extract and hot brew coffee extract are mixed, and the mixed amino acid and fruity flavor mixture are added in turn and stirred to obtain a mixed solution, which is filtered to obtain coffee essence.

[0075] Flavor evaluation

[0076] Coffee beverages were prepared by mixing the coffee essence obtained in Examples 1-4 with distilled water, and the samples were evaluated for flavor, including body, acidity, bitterness, caramel and fruity aroma, with each item being scored 20 points;

[0077] serial number Example 1 Example 2 Example 3 Example 4 mellow 15 18 18 19 acidity 19 16 17 18 Bitterness 18 15 18 18 caramel 15 18 15 18 Fruity 15 18 16 16 Overall 82 85 84 89

[0078] From the above flavor evaluation, it can be seen that the components by weight are: 26 parts of coffee extract, 35 parts of fruity flavor mixture, 12 parts of mixed amino acids, coffee powder is mixed with 35°C water, enzyme preparation is added to soak, mixed and stirred for 6 hours, the active cold-brewed coffee extract is filtered, the cold-brewed coffee powder is dried, mixed with 90°C hot water for hot extraction for 6 minutes, cooled, and filtered to obtain hot-brewed coffee extract; the mixing ratio of cold-brewed coffee extract: hot-brewed coffee extract is 5:1, and the obtained coffee flavor and taste are best balanced.

[0079] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, material or apparatus including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, material or apparatus.

[0080] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A cold brew coffee essence for beverages, characterized in that: The invention comprises the following components in parts by weight: 20-30 parts of coffee extract, 30-38 parts of fruity flavor mixture, and 10-18 parts of mixed amino acids; The mixed amino acids include: lysine, methionine, arginine, phenylalanine and tyrosine; The fruity flavor mixture comprises glucose, fructose, vanillin and coconut essence.

2. The cold brew coffee essence for beverages according to claim 1, characterized in that: The weight ratio of the glucose, fructose, vanillin and coconut essence is 1:2:3:

2.

3. The cold brew coffee essence for beverages according to claim 1, characterized in that: The weight ratio of the lysine, methionine, arginine, phenylalanine and tyrosine is 2:1:1:3:

2.

4. The cold brew coffee essence for beverages according to claim 1, characterized in that: The coffee extract is prepared by mixing a cold-brew coffee extract and a hot-brew coffee extract, and the mixing ratio is 1-5 cold-brew coffee extract: 1-3 hot-brew coffee extract.

5. The cold brew coffee essence for beverages according to claim 1, characterized in that: The invention comprises the following components in parts by weight: 22-28 parts of coffee extract, 32-37 parts of fruity flavor mixture and 10-16 parts of mixed amino acids.

6. The cold brew coffee essence for beverages according to claim 1, characterized in that: The invention comprises the following components in parts by weight: 26 parts of coffee extract, 35 parts of fruity flavor mixture and 12 parts of mixed amino acids.

7. A method for preparing cold brew coffee essence for beverages according to any one of claims 1 to 6, characterized in that: The specific steps include: (1) preparing coffee extract; 1) Preparation of cold brew coffee extract Mix the coffee powder with water at 5-35℃, add enzyme preparation, soak, mix and stir for 4-6 hours, and filter the active cold brew coffee extract; 2) Preparation of hot coffee extract Dry the cold-brewed coffee powder, accurately control the ratio of coffee powder to water, mix with 90-95°C hot water for hot extraction for 1-10 minutes, cool, and filter to obtain hot-brewed coffee extract; (2) cold brew coffee extract and hot brew coffee extract are mixed, and the mixed amino acid and fruity flavor mixture are added in turn and stirred to obtain a mixed solution, which is filtered to obtain coffee essence.

8. The method for preparing cold brew coffee essence for beverages according to claim 7, characterized in that: The water added to the cold brew coffee extract is at a temperature of 20° C. and mixed and stirred for 6 hours.

9. The method for preparing cold brew coffee essence for beverages according to claim 7, characterized in that: The enzyme preparation comprises a mixture of protein glutaminase, cellulase, pectinase and amylase.

10. The method for preparing cold brew coffee essence for beverages according to claim 7, characterized in that: The water temperature for preparing the hot coffee extract is 90° C., and the extraction time is 6 minutes.