Production process of solid beverage added with natural substances

Abstract

The invention discloses a production process of a solid beverage added with natural substances, which comprises the following steps: selecting a part of raw materials for preparing the solid beverage, extracting and concentrating to obtain an aroma concentrate of the raw materials; a part of raw materials for preparing the solid beverage are selected again, water is added for extraction again, and raw material residues and raw material liquid are separated out; s2, mixing the raw material residues in the product of S2 with alcohol, and heating and circularly extracting to obtain a raw material residue aroma extract; mixing the aroma concentrate obtained in the step S1 and the aroma extract obtained in the step S3 according to different proportions to obtain aroma enhancement mixtures with different aroma types; and mixing the raw material powder obtained in the step S6 with the aroma-enhancing microcapsules obtained in the step S5 to obtain the solid beverage. Oxidation reaction is inhibited, and complete retention of aroma components is ensured, so that the aroma of the raw materials is ensured to a great extent, and loss of the flavor of the prepared solid beverage with the natural flavor is avoided.

Description

Technical Field

[0001] The invention relates to a preparation process of a solid beverage of natural substances, in particular to a preparation process of coffee, and more particularly to a production process of a solid beverage with added natural substances. Background Art

[0002] With the continuous development of science and technology, the production process of solid beverages with added natural substances is also constantly innovating. The production technology of new solid beverages is mainly reflected in the extraction and processing of raw materials, such as micronization technology, nanotechnology, etc. These new technologies not only improve the nutritional value of the product, but also improve the taste and solubility of the product.

[0003] At the same time, the market demand for solid beverages with added natural substances is also increasing. Consumers' attention to health and nutrition has made functional solid beverages and natural raw material solid beverages the mainstream of the market. Functional solid beverages refer to solid beverages that have added functional ingredients, such as prebiotics, protein, dietary fiber, etc., to provide additional health benefits. Natural raw material solid beverages refer to solid beverages made from natural plants, fruits and other raw materials. Such products usually have a natural fragrance and taste, and provide rich nutrients. However, in the prior art, the aroma substances contained in the raw materials are very volatile during the preparation process. Summary of the invention

[0004] The invention overcomes the shortcomings of the prior art and provides a production process for solid beverages with added natural substances.

[0005] To achieve the above object, the technical solution adopted by the present invention is: a production process of solid beverages with added natural substances, comprising the following steps:

[0006] S1: extracting and concentrating a portion of raw materials for preparing solid beverages to obtain raw material aroma concentrates;

[0007] S2: selecting a portion of the raw materials for preparing the solid beverage again, adding water to extract, and separating the raw material residue and the raw material liquid;

[0008] S3: mixing the raw material residue in the product of S2 with alcohol, heating and cyclically extracting, and obtaining the raw material residue aroma extract;

[0009] S4: mixing the aroma concentrate obtained in S1 and the aroma extract in S3 in different proportions to obtain aroma enhancement mixtures with different aromas;

[0010] S5: using the flavoring mixture obtained in S4 as the capsule core and chitosan as the wall material for mixing and emulsifying to prepare flavoring microcapsules;

[0011] S6: subjecting the raw material liquid in the product of S2 to vacuum freeze-drying treatment to obtain a raw material solid, which is crushed to obtain a raw material powder;

[0012] S7: The raw material powder obtained in S6 and the flavoring microcapsules obtained in S5 are mixed to obtain a solid beverage.

[0013] In a preferred embodiment of the present invention, in S1, the extraction is performed using a supercritical fluid, specifically, using a carbon dioxide supercritical fluid to obtain liquid aroma components.

[0014] In a preferred embodiment of the present invention, in S1, the ratio between the supercritical fluid and the raw material is 1:2-3, the extraction pressure is 20-30 MPa, the extraction temperature is 40-50°C, the extraction time is 2-4h, and the concentration parameters are the concentration temperature is 25-35°C and the time is 2-4h.

[0015] In a preferred embodiment of the present invention, in S2, the extraction is performed by pressurized infiltration, and the extraction parameters are 150-200 ml of water for every 10 g of raw material and the water temperature is 90-96°C.

[0016] In a preferred embodiment of the present invention, in S3, the heating cycle extraction is specifically to perform a cycle extraction under heating to fully dissolve the aroma components in the raw material, and the parameters are a heating temperature of 78-82°C, an extraction time of 2-4h, and a ratio of alcohol to raw material residue of 8-10:5.

[0017] In a preferred embodiment of the present invention, in S5, the ratio of the core solution to the wall material solution is 1:1.5-2.5, wherein the addition and stirring of water is to continue adding water until 20-25% of the solid matter is formed and then stop adding water, stir at a low speed for 25-35 minutes at a speed of 500-600 rpm, stir at a high speed for 10-25 minutes at a speed of 8000-14000 rpm; the low-temperature spray drying parameters are: the air volume of the microcapsule emulsion machine is 2-3m 3 / min, injection rate is 10-20mL / min, inlet air temperature is 70-90℃, and outlet air temperature is 35-55℃.

[0018] In a preferred embodiment of the present invention, in S6, vacuum freeze drying is specifically:

[0019] A1: Stir the raw material solution evenly and pre-freeze it to make it in the form of ice crystals to reduce damage to the cell structure;

[0020] A2: The ice crystal raw material in A1 is further heated directly under vacuum, so that the water in the ice crystal raw material is directly sublimated to obtain raw material powder.

[0021] In a preferred embodiment of the present invention, in A1, the stirring parameters are a stirring speed of 500-800 rpm and a time of 5-10 min, and the pre-freezing parameters are a pre-freezing temperature of -40°C to -50°C and a time of 2-4 h; in A2, the vacuum degree is 10Pa-100Pa, the heating temperature is 20-30°C, and the time is 12-24 h.

[0022] In a preferred embodiment of the present invention, in S6, the crushing parameters are a crushing speed of 2000-4000 rpm and a time of 10-30 min, and in S7, the mixing ratio between the raw material powder and the flavoring microcapsules is 15-18:1.

[0023] The present invention solves the defects existing in the background technology and has the following beneficial effects:

[0024] (1) The present invention provides a production process for solid beverages with added natural substances. The coffee liquid is treated by pre-freezing and then vacuum freeze-drying. The low-temperature pre-freezing quickly fixes the water content in the form of ice crystals, thereby reducing damage to the cell structure. In the subsequent vacuum environment, the ice crystals are directly sublimated into water vapor without going through a liquid evaporation stage. This process greatly reduces the risk of aroma components evaporating with water. At the same time, the combined effect of low temperature and vacuum environment not only protects heat-sensitive aroma components from high-temperature damage, but also inhibits the occurrence of oxidation reactions, thereby ensuring the complete retention of aroma components. In this way, the aroma of the raw materials is guaranteed to a great extent, and the loss of flavor in the preparation of natural flavor solid beverages is avoided.

[0025] (2) The present invention provides a production process for solid beverages with added natural substances. By adopting the process of pre-freezing and then vacuum freeze-drying, not only the loss of aroma caused by liquid evaporation in the early stage of preparation is effectively reduced, but also the integrity of the aroma components is protected by the low temperature environment, so that the product not only retains all the aroma, but also has a richer and more concentrated aroma. By combining the two processes, not only the overall quality of the product is improved, but also its aroma characteristics are significantly enhanced.

[0026] (3) The present invention provides a production process for solid beverages with added natural substances, by extracting aroma components such as furan, pyrazine, pyridine, pyrrole nitrogen oxide compounds from coffee grounds; and extracting aroma substances such as acids, esters and alcohols in coffee through supercritical CO2 extraction. Since different extraction methods have significant differences in aroma components, the aroma characteristics of each part can be accurately controlled during the preparation process, and the aroma components in coffee can be fully obtained. Therefore, this process not only enhances the aroma layering and complexity of the natural flavor solid beverage, but also enables the final product to present a purer and unique coffee flavor, while realizing the reuse of raw material residue waste resources, saving costs while achieving environmental protection functions.

[0027] (4) The present invention provides a production process for solid beverages with added natural substances. The aroma components in coffee are obtained by different extraction methods, thereby achieving accurate capture and all-round retention of the aroma components. The extracted aroma extracts are configured in different proportions according to the diverse taste needs of the public. This not only highlights the flavor characteristics of each, but also integrates the aroma advantages of the two, thereby increasing the richness of the taste and unique flavor of the natural flavor solid beverage. Through the synergistic process of separation extraction and proportional mixing, not only the aroma complexity and taste satisfaction of the product are greatly improved, but also the solid beverage is given a more diversified flavor choice. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art are briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative work.

[0029] Figure 1 It is a three-dimensional structural diagram of a preferred embodiment of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments 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 creative work are within the scope of protection of the present invention.

[0031] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0032] like Figure 1 A production process for solid beverages with added natural substances is shown, comprising the following steps:

[0033] S1: extracting and concentrating a portion of raw materials for preparing solid beverages to obtain an aroma concentrate of the raw materials;

[0034] In the present invention, in S1, the extraction is performed using a supercritical fluid, specifically, using a carbon dioxide supercritical fluid for extraction, and the extraction is used to obtain liquid aroma components. In S1, the ratio between the supercritical fluid and the raw material is 1:2-3, the extraction pressure is 20-30MPa, the extraction temperature is 40-50°C, the extraction time is 2-4h, and the concentration parameters are a concentration temperature of 25-35°C and a time of 2-4h.

[0035] It should be noted that the raw materials are selected from raw coffee or other natural raw materials for preparing solid beverages. Supercritical carbon dioxide (SC-CO2) is an efficient extraction solvent. In the supercritical state, the solubility of carbon dioxide is significantly enhanced, and it can effectively dissolve and extract the aroma and flavor components in coffee powder, especially small molecular aroma substances such as acids, esters and alcohols. During the extraction process, liquid carbon dioxide is injected into the extraction equipment, and it is heated and pressurized to reach a supercritical state, and the extraction pressure is adjusted to an appropriate range, i.e. 20-30MPa. Higher pressure helps to increase the solubility of carbon dioxide and improve the extraction efficiency. It is set within a temperature range where the aroma components of coffee powder are easy to release and will not cause thermal damage, i.e. 40-50°C. The appropriate temperature helps the volatilization and dissolution of aroma substances. The extraction time is adjusted to 2-4 hours. Sufficient extraction time can ensure the full dissolution and extraction of aroma substances. The material-liquid ratio of supercritical fluid to coffee is 1:2-3. The appropriate material-liquid ratio can balance the extraction efficiency and cost-effectiveness.

[0036] It should also be noted that the distance between carbon dioxide molecules in the supercritical state increases, and the molecular motion is more intense, so that it can dissolve and penetrate the aroma components in the coffee powder more effectively; and by adjusting the temperature and pressure to control the density of supercritical carbon dioxide, in the extraction process, the extraction conditions can be optimized by adjusting the temperature and pressure according to the solubility and polarity of different aroma components in the coffee powder, so as to achieve more efficient selective extraction. The acids, esters and alcohols in the coffee powder have certain polarity. Supercritical carbon dioxide has good solubility for these polar substances due to its special molecular structure and properties. The molecular structure of acids, esters and alcohols is complex. In conventional solvents, these aroma components may be difficult to be fully dissolved and extracted. Supercritical carbon dioxide can extract these aroma substances more effectively due to its high solubility and permeability. In the supercritical extraction process, by simultaneously controlling the temperature and pressure, it is used to achieve the selective extraction of different aroma components in the coffee powder. That is, at lower pressures, weakly polar substances (such as certain esters) may be more easily extracted; and as the pressure increases, the solubility of more polar acids and alcohols will also increase.

[0037] Polarity refers to the property that the centers of positive and negative charges in a molecule do not overlap. In chemistry, polar molecules usually have the characteristics of one end being positively charged (electrophilic) and the other end being negatively charged (nucleophilic). Acids: usually contain a carboxyl group (-COOH), which gives acid molecules a certain polarity. Esters: formed by esterification of carboxylic acids and alcohols, contain an ester group (-COO-), which also gives ester molecules polarity. Alcohols: contain hydroxyl groups (-OH), and the presence of hydroxyl groups makes alcohol molecules also polar. Polar molecules are usually more easily dissolved in polar solvents because the molecules of polar solvents can form a stable solvation layer around polar solute molecules. However, in supercritical carbon dioxide, due to its special molecular structure and properties, even non-polar solvents can show good solubility for polar solutes.

[0038] The supercritical state refers to the state of a substance above its critical temperature and critical pressure. In this state, the properties of the substance are between the gaseous state and the liquid state, and it has unique solubility and fluidity. In this application, it is specifically a supercritical carbon dioxide fluid. In the supercritical state, the distance between carbon dioxide molecules increases, and the interaction between molecules is weakened, so that it can more effectively penetrate and dissolve solutes. Although carbon dioxide itself is non-polar, its solubility is significantly enhanced in the supercritical state, and it can dissolve a variety of solutes including polar substances. Acids, esters and alcohols have certain polarity. Supercritical carbon dioxide can show good solubility to these polar substances due to its special molecular structure and properties. This is because the molecular motion of supercritical carbon dioxide is more intense, and it can interact with solute molecules more effectively, thereby overcoming the dissolution barriers caused by polarity differences. Therefore, aromatic substances such as acids, esters and alcohols in coffee powder are usually difficult to be dissolved by non-polar solvents because they have certain polarity. However, supercritical carbon dioxide can show good solubility to these polar substances in the supercritical state due to its special molecular structure and properties. This makes supercritical CO2 an effective extraction agent, capable of efficiently extracting these aroma components from coffee grounds.

[0039] S2: selecting a portion of the raw materials for preparing the solid beverage again, adding water to extract, and separating the raw material residue and the raw material liquid;

[0040] In a preferred embodiment of the present invention, in S2, the extraction is performed by pressurized infiltration, and the extraction parameters are 150-200 ml of water for every 10 g of raw material and the water temperature is 90-96°C.

[0041] It should be noted that the specific steps of pressurized infiltration are: control the water flow rate through a homogenizer and apply a pressure of 3MPa, so that the pure water can enter the coffee extraction tank at a uniform speed after passing through the homogenizer, and fully extract the essence components in the coffee powder from bottom to top. After the extraction is completed, filter and centrifuge to obtain the raw material residue and raw material liquid.

[0042] S3: mixing the raw material residue in the product of S2 with alcohol, heating and cyclically extracting, and obtaining the raw material residue aroma extract;

[0043] In a preferred embodiment of the present invention, in S3, the heating cycle extraction is specifically to perform a cycle extraction under heating to fully dissolve the aroma components in the raw material, and the parameters are a heating temperature of 78-82°C, an extraction time of 2-4h, and a ratio of alcohol to raw material residue of 8-10:5.

[0044] It should be noted that the coffee grounds are mixed with alcohol and then the coffee grounds aroma extract is obtained by extraction. Specifically, the coffee grounds and alcohol are mixed in proportion, and a proper amount of distilled water can be added to adjust the concentration and fluidity of the mixture. The mixture is heated to 80°C ± 2°C, and a heating jacket or other heating equipment is used. At this temperature, the alcohol and distilled water are allowed to fully dissolve the aroma components in the coffee grounds. During the extraction process, the mixture is poured into an aroma extraction device. During the extraction process, the alcohol evaporates and takes away the aroma components in the coffee grounds, and passes through a condensation device to form a coffee grounds aroma extract.

[0045] It should also be noted that heating can increase the solubility of the solvent (here alcohol) to the solute (the aroma components in the coffee grounds). As the temperature rises, the movement speed of the solvent molecules increases, making it easier to penetrate into the tiny pores of the coffee grounds, contact with the aroma components therein and dissolve. Heating not only increases the fluidity of the solvent, but also promotes the movement of the aroma component molecules in the coffee grounds, which makes it easier for the aroma components to be released from the solid structure of the coffee grounds and captured by the solvent; through cyclic extraction, it can be ensured that the solvent is in full contact with the coffee grounds, so that the aroma components therein can be extracted more efficiently. During the circulation process, the solvent continuously takes away the dissolved aroma components, and new solvent continues to enter the coffee grounds, forming a continuous extraction process; alcohol is a polar solvent that can better dissolve polar aroma components in coffee grounds, such as alcohols, esters, etc. At the same time, since the nitrogen-containing oxygen compounds (such as furan, pyrazine, pyridine, pyrrole, etc.) in the coffee grounds also have a certain polarity, alcohol has a strong solubility for them; the extraction process can separate different components in the mixture according to the difference in boiling points of each component. In this step, alcohol and distilled water are evaporated as solvents, taking away the aroma components in the coffee grounds. The liquid obtained after condensation is the coffee grounds aroma extract, which contains relatively pure aroma components. Heating temperature: Select a heating temperature of 78-82°C to ensure that the solvent has good solubility in the aroma components and avoid the loss or deterioration of the aroma components caused by excessively high temperature. An extraction time of 2-4 hours can ensure that the solvent is in full contact with the coffee grounds and dissolves the aroma components therein.

[0046] S4: mixing the aroma concentrate obtained in S1 and the aroma extract in S3 in different proportions to obtain aroma enhancement mixtures with different aromas;

[0047] It should be noted that the different flavors are specifically light fragrance and strong fragrance. In the process of preparing the light fragrance, the ratio between the aroma concentrate and its extract is 1:2-4, and in the process of preparing the strong fragrance, the ratio between the aroma concentrate and its extract is 2-4:1.

[0048] The aroma concentrate obtained from the aroma-enhancing mixture S1 of different aroma types has more ester macromolecules and also has a part of alcohol macromolecules. Among them, ester substances are the main source of aroma for many fruits and some flowers, and their aroma is usually exciting and pleasant. Ester aroma can stimulate people's appetite, and alcohol aroma is usually softer, sometimes with a slightly sweet and strong feeling. When the two are mixed, a considerable part of the taste skeleton of alcohol compounds mainly shows a soft stimulation and a slightly sweet and strong feeling. Therefore, in the blending, the coffee prepared with this ester molecule mixture as the main blending has a strong fruity aroma; the aroma extracts obtained from the aroma-enhancing mixture S3 of different aroma types are all mainly pyrroles. Pyrrole compounds usually have aroma and are one of the products of carbonylamine reaction. Their aroma is usually mild and lasting, which can add unique aroma characteristics to food, and there are also more furan compounds. Furan compounds usually have characteristic aromas such as fruity, caramel or floral aromas. The aroma of furan compounds is usually strong and long-lasting, and can add unique aroma characteristics to food. Therefore, in the process of preparing solid coffee beverages, aroma extracts are used as the main ingredient, which will give it a refreshing caramel flavor.

[0049] S5: using the flavoring mixture obtained in S4 as the capsule core and chitosan as the wall material for mixing and emulsifying to prepare flavoring microcapsules;

[0050] In a preferred embodiment of the present invention, in S5, the ratio of the core to the wall material solution is 1:1.5-2.5, wherein the water is added and stirred continuously until 20-25% of the solid matter is formed and then the water addition is stopped, the low speed stirring is 25-35min at a speed of 500-600rpm, and the high speed stirring is 10-25min at a speed of 8000-14000rpm; the low temperature spray drying parameters are the air volume of the microcapsule emulsion machine is 2-3m 3 / min, injection rate is 10-20mL / min, inlet air temperature is 70-90℃, and outlet air temperature is 35-55℃.

[0051] It should be noted that the chitosan microcapsule preparation method is specifically as follows:

[0052] The aroma-enhancing mixture is slowly added to the chitosan wall material solution, and stirred while adding to ensure uniform mixing. During the stirring process, low-speed stirring is first performed: stirring at a rotation speed of 400-700 rpm for 20-35 minutes to fully disperse the coffee grounds aroma extract in the chitosan solution; then water is added for adjustment: according to the hygroscopicity of the coffee grounds aroma extract and the viscosity of the chitosan solution, distilled water is added in an appropriate amount to adjust to a suitable solid content (the recommended range is 20-25%); high-speed stirring is then performed: stirring at a rotation speed of 8000-14000 rpm for 10-25 minutes to promote the formation of microcapsules and uniform wrapping of the wall material; finally, low-temperature spray drying is performed, and the uniformly mixed microcapsule emulsion is dried by a spray dryer to form microcapsule particles.

[0053] S6: subjecting the raw material liquid in the S2 product to vacuum freeze drying to obtain a raw material solid, which is crushed to obtain a raw material powder; the crushing parameters are a crushing speed of 2000-4000 rpm and a time of 10-30 min.

[0054] In a preferred embodiment of the present invention, in S6, vacuum freeze drying is specifically:

[0055] A1: Stir the raw material solution evenly and pre-freeze it to make it in the form of ice crystals to reduce damage to the cell structure;

[0056] A2: The ice crystal raw material in A1 is further heated directly under vacuum, so that the water in the ice crystal raw material is directly sublimated to obtain raw material powder.

[0057] In a preferred embodiment of the present invention, in A1, the stirring parameters are a stirring speed of 500-800 rpm and a time of 5-10 min, and the pre-freezing parameters are a pre-freezing temperature of -40°C to -50°C and a time of 2-4 h; in A2, the vacuum degree is 10Pa-100Pa, the heating temperature is 20-30°C, and the time is 12-24 h.

[0058] It should be noted that in the pre-freezing stage, the coffee extract obtained in S2 is stirred evenly. Then, pre-freezing is performed, and the pre-freezing temperature is set between -40°C and -50°C, and the pre-freezing time is 2 to 4 hours, until the extract is completely frozen into a solid state, so as to quickly fix the water in the coffee extract into ice crystals and reduce damage to the cell structure; in the vacuum freeze-drying stage, the pre-frozen coffee extract is taken out and transferred to the drying chamber of the vacuum freeze dryer. Close the drying chamber door, start the vacuum pump, and reduce the pressure in the drying chamber to between 10Pa and 100Pa. At the same time, turn on the heating system, set the heating plate temperature to 20°C to 30°C (be careful to avoid excessive temperature causing loss of aroma components), and provide the energy required for sublimation by means of thermal radiation, so that in a vacuum environment, the ice crystals are directly sublimated into water vapor, avoiding the liquid evaporation stage, thereby reducing the risk of aroma components evaporating with water. When the vacuum freeze-drying process is completed, turn off the heating system and the vacuum pump, wait until the temperature in the drying chamber drops to room temperature, open the drying chamber door, and take out the dried coffee solids. The coffee powder is crushed into a desired particle size using a grinder to obtain coffee raw material powder.

[0059] It should also be noted that vacuum freeze drying is a method of removing moisture from materials through low-temperature freezing and vacuum environment. In this process, the material is first frozen rapidly to form ice crystals. Subsequently, under vacuum conditions, these ice crystals are directly converted into water vapor (i.e., sublimation) at a temperature far below their normal sublimation point without first melting into a liquid state and then evaporating. In the pre-freezing process, the water in the coffee extract is quickly converted into ice crystals, because the formation of ice crystals prevents the water from forming larger ice crystals during the freezing process. These large ice crystals may damage the cell structure and thus affect the aroma components of the coffee. In this way, through rapid and uniform pre-freezing, the damage to the cell structure of the coffee can be minimized, thereby retaining more aroma components. Under vacuum conditions, ice crystals are directly sublimated into water vapor. In this process, the liquid evaporation stage is avoided, thereby reducing the risk of aroma components evaporating with water. The low temperature and vacuum environment work together to protect the heat-sensitive aroma components from being damaged by high temperatures. At the same time, the vacuum environment also inhibits the occurrence of oxidation reactions, ensuring the complete retention of aroma components.

[0060] The vacuum freeze-drying process effectively reduces the loss of aroma due to liquid evaporation in the early stage of preparation by pre-freezing and then sublimating. This process ensures minimal loss of aroma components during the drying process. Distillation is performed on the basis of drying after most of the water has been removed to further concentrate the remaining aroma components. This step not only retains all the aroma, but also makes the aroma more intense and concentrated. By combining the vacuum freeze-drying and distillation processes, the overall quality of the product (such as taste, stability, etc.) is improved, and its aroma characteristics are significantly enhanced. This combination makes the product not only have a strong coffee aroma, but also a more lasting and complex aroma.

[0061] In summary, the vacuum freeze-drying process effectively protects the aroma components in the coffee extract through its unique low-temperature pre-freezing and vacuum sublimation process, avoiding the loss and destruction of the aroma during the preparation process. At the same time, combined with the distillation operation, the aroma components are further concentrated, thereby improving the overall quality and aroma characteristics of the product.

[0062] The raw material powder obtained in S6 and the flavoring microcapsules obtained in S5 are mixed to obtain a solid beverage, and the mixing ratio between the raw material powder and the flavoring microcapsules is 15-18:1.

[0063] Embodiment 1:

[0064] A portion of the raw materials for preparing coffee is selected for extraction using a supercritical fluid, the ratio between the supercritical fluid and the raw materials is 1:2.5, the extraction pressure is 25 MPa, the extraction temperature is 43°C, the extraction time is 3 hours, and the concentration is performed at a concentration temperature of 28°C for 3 hours to obtain an aroma concentrate of the raw materials; another portion of the raw materials for preparing coffee is selected and added to water for extraction again by pressurized infiltration, the extraction parameters are 180 ml of water for every 10 g of raw materials, the water temperature is 93°C, and coffee grounds and coffee liquid are separated; the coffee grounds are mixed with alcohol, and cyclic extraction is performed under heating to fully dissolve the aroma components in the raw materials, wherein the heating temperature is 80°C, the extraction time is 3 hours, the ratio of alcohol to coffee grounds is 9:5, and distillation is performed, wherein the ratio of distilled water to coffee grounds is 6:5, to obtain a coffee ground aroma extract;

[0065] The aroma concentrate and the aroma extract are mixed in a ratio of 1:3 to obtain a light-fragrance flavoring mixture; the flavoring mixture is used as the capsule core, and chitosan is used as the wall material to prepare the flavoring microcapsules, specifically, the flavoring mixture is slowly added into the chitosan wall material solution, and stirring is performed while adding to ensure uniform mixing. During the stirring process, low-speed stirring is first performed: stirring is performed at a rotation speed of 500 rpm for 30 minutes, so that the coffee grounds aroma extract is fully dispersed in the chitosan solution; water is then added for adjustment: wherein the water is added and stirred by continuously adding water until 22% of solid matter is formed and then stopping the addition of water, and then high-speed stirring is performed: stirring is performed at a rotation speed of 10,000 rpm for 18 minutes to promote the formation of microcapsules and the uniform wrapping of the wall material; finally, low-temperature spray drying is performed, and the uniformly mixed microcapsule emulsion is dried by a spray dryer to form microcapsule particles;

[0066] Prefreeze again, stir the coffee liquid obtained in S2 evenly, and then prefreeze, set the prefreezing temperature to -45 ° C, the prefreezing time to 3 hours, until the extract is completely frozen into a solid state, so as to fix the water form in the coffee extract as ice crystals and reduce the damage to the cell structure; in the vacuum freeze-drying stage, take out the prefrozen coffee extract and transfer it to the drying chamber of the vacuum freeze dryer. Close the drying chamber door, start the vacuum pump, and reduce the pressure in the drying chamber to 40MPa. At the same time, turn on the heating system, set the heating plate temperature to 25 ° C, and provide the energy required for sublimation by thermal radiation. When the vacuum freeze-drying process is completed, turn off the heating system and the vacuum pump, wait until the temperature in the drying chamber drops to room temperature, open the drying chamber door, and take out the dried coffee solids. Use a grinder to grind it to the required particle size to obtain coffee raw material powder, and then grind it at a grinding speed of 3000rpm for 20min. Finally, the coffee powder and the aroma microcapsules are mixed in a mixing ratio of 16:1 between the coffee powder and the aroma microcapsules to obtain a solid beverage.

[0067] Experiment 1:

[0068] Example 1 is now used as an experimental group, and the pressure and heating temperature in the vacuum freeze-drying process are changed on the basis of Example 1 to prepare solid beverages, and several control groups are set, and the control group 1 is directly dried without vacuum freeze-drying. The experimental group and the several control groups are respectively tested by gas chromatograph and Karl Fischer moisture meter for the relative content of aroma substances in the volatile substances in the coffee prepared by the two groups. Such aroma substances are specifically aroma substances such as acids, esters and alcohols, as well as furan, pyrazine, pyridine, pyrrole and other nitrogen-containing oxygen compound aroma component compounds, as shown in Table 1. Table 1

[0069]

[0070] Combining the experimental group and several control groups in Table 1, it can be seen that direct drying will cause most of the volatile substances in the coffee raw materials to volatilize under high temperature conditions, resulting in the loss of the original aroma of the raw materials. In vacuum freeze drying, the volatile position content is the highest when the heating temperature is between 20-30°C and the vacuum pressure is between 10-100Pa. In this process, the coffee raw materials are quickly frozen, causing the water to form ice crystals. Under vacuum conditions, these ice crystals are directly converted into water vapor (i.e., sublimation) at a temperature far below their normal sublimation point, without first melting into a liquid and then evaporating. In the pre-freezing process, the water in the coffee extract is quickly converted into ice crystals, because the formation of ice crystals prevents the water from forming larger ice crystals during the freezing process. These large ice crystals may destroy the cell structure, thereby affecting the aroma components of the coffee. Therefore, through rapid and uniform pre-freezing, the damage to the coffee cell structure can be minimized, thereby retaining more aroma components. At the same time, under vacuum conditions, ice crystals directly sublimate into water vapor, avoiding the liquid evaporation stage in this process, thereby reducing the risk of aroma components evaporating with water. The low temperature and vacuum environment work together to protect heat-sensitive aroma components from being damaged by high temperatures. At the same time, the vacuum environment also inhibits the occurrence of oxidation reactions, ensuring the complete retention of aroma components.

[0071] Experiment 2:

[0072] Example 1 is now used as another experimental group, and on the basis of Example 1, the pressure of supercritical carbon dioxide fluid extraction and the temperature in the heating cycle extraction are changed respectively to prepare, and the preparation process is used as several control groups. The experimental group and several control groups are respectively tested by gas chromatograph and Karl Fischer moisture meter to detect the relative content of aroma substances in the volatile substances in the coffee prepared by the two. Such aroma substances are specifically aroma substances such as acids, esters and alcohols, as well as furan, pyrazine, pyridine, pyrrole nitrogen-oxygen compound aroma component compounds, as shown in Table 2

[0073] Table 2

[0074]

[0075] Combining the experimental group and several control groups in Table 2, it can be seen that the optimal pressure range of supercritical carbon dioxide fluid is 20-30MPa, and the optimal value is 25MPa. The optimal temperature range in the heating cycle extraction is 78-82℃, and the optimal value is 80℃. In the supercritical extraction process, by controlling the pressure in the extraction process, the distance between carbon dioxide molecules is increased, and the interaction between molecules is weakened, so that it can penetrate and dissolve the solute more effectively. At the same time, the molecular movement of supercritical carbon dioxide is more intense, and it can interact with the solute molecules more effectively, thereby overcoming the dissolution barrier caused by the polarity difference; in the heating cycle extraction process, In the process, by controlling the temperature, the movement speed of the molecules in the alcohol is accelerated, and it is easier to penetrate into the tiny pores of the coffee grounds, come into contact with and dissolve the aroma components therein. Heating not only increases the fluidity of the alcohol molecules, but also promotes the movement of the aroma component molecules in the coffee grounds, which makes it easier for the aroma components to be released from the solid structure of the coffee grounds and captured by the molecules in the alcohol. Through cyclic extraction, it can be ensured that the solvent is in full contact with the coffee grounds, so as to more efficiently extract the aroma components therein. During the circulation process, the solvent, i.e., alcohol, continuously carries away the dissolved aroma components, while new solvent continues to enter the coffee grounds, forming a continuous extraction process.

[0076] The above is based on the ideal embodiment of the present invention. Through the above description, relevant personnel can make various changes and modifications without departing from the technical concept of the present invention. The technical scope of the present invention is not limited to the content in the specification, and the technical scope must be determined according to the scope of the claims.

Claims

1. A production process for solid beverages with added natural substances, characterized in that: The following steps are involved: S1: extracting and concentrating a portion of the raw materials for preparing the solid beverage to obtain an aroma concentrate of the raw materials; S2: adding water to another portion of the raw materials for preparing the solid beverage for extraction, and separating the raw material residue and the raw material liquid; S3: mixing the raw material residue in the product of S2 with alcohol, heating and cyclically extracting, and obtaining the raw material residue aroma extract; S4: mixing the aroma concentrate obtained in S1 and the aroma extract in S3 in different proportions to obtain aroma enhancement mixtures with different aromas; S5: using the flavoring mixture obtained in S4 as the capsule core and chitosan as the wall material for mixing and emulsifying to prepare flavoring microcapsules; S6: subjecting the raw material liquid in the product of S2 to vacuum freeze-drying treatment to obtain a raw material solid, which is crushed to obtain a raw material powder; S7: The raw material powder obtained in S6 and the flavoring microcapsules obtained in S5 are mixed to obtain a solid beverage.

2. The process for producing a solid beverage containing natural substances according to claim 1, characterized in that: In S1, the extraction is performed using a supercritical fluid, specifically, using a carbon dioxide supercritical fluid or an ether supercritical fluid to obtain liquid aroma components.

3. The process for producing a solid beverage containing natural substances according to claim 2, characterized in that: In the S1, the ratio between the supercritical fluid and the raw material is 1:2-3, the extraction pressure is 20-30 MPa, the extraction temperature is 40-50°C, the extraction time is 2-4h, and the concentration parameters are the concentration temperature is 25-35°C and the time is 2-4h.

4. The process for producing a solid beverage containing natural substances according to claim 1, characterized in that: In S2, the extraction is performed by pressurized infiltration, and the extraction parameters are 150-200 ml of water for every 10 g of raw material and the water temperature is 90-96°C.

5. The process for producing a solid beverage containing natural substances according to claim 1, characterized in that: In S3, the heating cycle extraction is specifically to perform a cycle extraction under heating to fully dissolve the aroma components in the raw material residue, and the parameters are a heating temperature of 78-82°C, an extraction time of 2-4h, and a ratio of alcohol to raw material residue of 8-10:

5.

6. The process for producing a solid beverage containing natural substances according to claim 1, characterized in that: In the S5, the ratio of the core solution to the wall material solution is 1:1.5-2.5, wherein the water is added and stirred continuously until 20-25% of the solid matter is formed and then the water addition is stopped, the low speed stirring is 25-35min, the rotation speed is 500-600rpm, and the high speed stirring is 10-25min, the rotation speed is 8000-14000rpm; the low temperature spray drying parameters are the air volume of the microcapsule emulsion machine is 2-3m 3 / min, injection rate is 10-20mL / min, inlet air temperature is 70-90℃, and outlet air temperature is 35-55℃.

7. The process for producing a solid beverage containing natural substances according to claim 1, characterized in that: In said S6, vacuum freeze drying is specifically: A1: Stir the raw material solution evenly and pre-freeze it to make it in the form of ice crystals to reduce damage to the cell structure; A2: The ice crystal raw material in A1 is further heated directly under vacuum, so that the water in the ice crystal raw material is directly sublimated to obtain raw material powder.

8. The process for producing a solid beverage containing natural substances according to claim 8, characterized in that: In the A1, the stirring parameters are a stirring speed of 500-800 rpm and a time of 5-10 min, and the pre-freezing parameters are a pre-freezing temperature of -40°C to -50°C and a time of 2-4 h; in the A2, the vacuum degree is 10Pa-100Pa, the heating temperature is 20-30°C and the time is 12-24 h.

9. The process for producing a solid beverage containing natural substances according to claim 1, characterized in that: In the S6, the crushing parameters are a crushing speed of 2000-4000 rpm and a time of 10-30 min. In the S7, the mixing ratio between the raw material powder and the flavoring microcapsules is 15-18:1.

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