Coffee-like flavor vinasse powder preparation process, vinasse powder and application thereof

Abstract

The invention provides a making process of coffee-like flavor vinasse powder, vinasse powder and application of the vinasse powder. The making process comprises the following steps: putting vinasse containing red rice powder into a preheated oven, setting the surface temperature of the oven to be 160-180 DEG C, setting the bottom temperature to be 180-220 DEG C, baking for 30-40 minutes, cooling to room temperature after baking, and crushing into powder to obtain the vinasse powder. The vinasse powder can be added into coffee, milk tea, candies or desserts to form drinks or foods with coffee-like flavor. The vinasse is baked under specific conditions, so that components such as red yeast rice, wine, sugar and rice in the vinasse are subjected to a coking reaction, raw materials with the flavor extremely similar to that of coffee are produced, the raw materials can be used for replacing coffee beans, and health risks such as sleep disorders, heart problems and gastrointestinal discomfort caused by caffeine are avoided; meanwhile, the mellow fragrance and nourishing effect of the fermented glutinous rice wine are reserved, so that the product not only meets the taste requirement, but also has certain health preserving value.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a production process of coffee-flavored distiller's grains powder, the distiller's grains powder and applications thereof. Background Art

[0002] At present, coffee drinks on the market are mainly made from Western coffee beans, and the production process is mature. The caffeine content in coffee is relatively high, and generally each cup (200ml) of coffee contains 50-200mg of caffeine. After such a dose of caffeine enters the human body, it quickly stimulates the central nervous system, increases the excitability of brain nerve cells, and interferes with normal sleep rhythms. If the daily intake of more than 400mg of caffeine (about 4 cups of ordinary coffee) for a long time, about 50% of the population will experience sleep disorders. Caffeine has a significant effect on the cardiovascular system. In a short period of time, it can increase the heart rate by 5-10 beats / minute and blood pressure by 5-10mmHg. Long-term excessive intake (more than 6 cups of coffee a day) increases the risk of heart disease by about 20% and the incidence of arrhythmias by about 15%.

[0003] In terms of the digestive system, caffeine increases gastric acid secretion by 30%-40%, which can easily cause stomach pain, heartburn and other discomforts. Long-term and large-scale drinking can increase the incidence of gastritis and gastric ulcers by 30%-40%. In terms of bone health, drinking more than 3 cups of coffee a day can increase calcium loss by about 6mg / 100ml of coffee. Long-term and large-scale coffee drinking by postmenopausal women can increase the risk of osteoporosis by about 25%. In addition, caffeine can interfere with the balance of human neurotransmitters and cause anxiety. For people who are prone to anxiety, excessive coffee drinking can aggravate anxiety symptoms by 30-50%. In addition, excessive coffee drinking can also cause health problems such as increased blood pressure, increased cholesterol, mineral absorption disorders (such as affecting iron absorption) and allergies (for those who are allergic to coffee). Summary of the invention

[0004] In order to make up for the deficiencies in the prior art, the present invention provides a process for producing coffee-flavored distiller's grains powder. The process can be used to produce raw materials with coffee flavor, which can be applied to various foods to avoid the health risks caused by caffeine.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0006] A production process of coffee-flavored distiller's grains powder comprises the following steps: placing distiller's grains containing red rice flour in a preheated oven, setting the surface temperature of the oven at 160-180°C and the bottom temperature at 180-220°C, baking for 30-40 minutes, cooling to room temperature after baking, and crushing into powder to obtain distiller's grains powder.

[0007] Furthermore, the method for preparing Niang Distiller's Grains is to extract lees from Hakka Niang Distiller that has been fully fermented for at least one year, then add 8-10 parts of lees to 1 part of red rice flour by weight, add the red rice flour and mix, and seal the mixture for at least one month to prepare Niang Distiller's Grains.

[0008] Furthermore, the water content of the vinasse powder is less than 1%, the sugar content is 10-18%, and the crushing mesh number is 180-230.

[0009] Furthermore, the roasted wine lees are crushed using a wall breaking machine, and the rotation speed is set to 20000-25000 rpm.

[0010] The present invention also provides a distiller's grains powder prepared by the production process, and the distiller's grains powder can be added to coffee, milk tea, candy or dessert to form a drink or food with a coffee-like flavor.

[0011] Compared with the prior art, the present invention has the following beneficial technical effects:

[0012] The present invention roasts the lees under specific conditions, so that the red yeast rice, wine, sugar, rice and other ingredients therein undergo a caramelization reaction, producing a raw material with a flavor extremely similar to coffee. The raw material can be used to replace coffee beans to avoid the health risks brought by caffeine such as sleep disorders, heart problems, gastrointestinal discomfort and the like; at the same time, the mellow aroma and nourishing effect of Niangjiu are retained, so that the product not only meets the taste requirements, but also has certain health and wellness value. DETAILED DESCRIPTION

[0013] Many specific details are described in the following description to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways different from the description, and those skilled in the art can make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0014] Example 1

[0015] A process for preparing coffee-flavored distiller's grains powder comprises the following steps:

[0016] 1. Making Niang Distiller's Grains: Take Hakka Niang Distiller that has been fully fermented for at least one year, extract the lees from the Hakka Niang Distiller, then add 500-800 grams of lees to 50-100 grams of red rice flour by weight, add the red rice flour and mix, seal the mixture and store it for at least one month to make Niang Distiller's Grains.

[0017] 2. Baking: Place the lees in an oven and bake them. Set the surface temperature of the oven to 160-180℃ and the bottom temperature to 180-220℃ for 30-40 minutes. Under this temperature and time conditions, the various components in the lees will fully undergo a caramelization reaction, generating aroma and flavor substances similar to coffee.

[0018] 3. Cooling: Allow the roasted lees to cool naturally to room temperature.

[0019] 4. Crushing: Put the cooled lees into a wall breaking machine and crush them into powder at a speed of 20,000-25,000 rpm to obtain lees powder, which is convenient for subsequent mixing with other raw materials and release of nutrients.

[0020] The vinasse powder of the present invention can be added to coffee, milk tea, candy or dessert to form a drink or food with a coffee-like flavor. As an application method, the steps of applying the vinasse powder to coffee are as follows:

[0021] A. Boiling: Add 200-300 grams of distiller's grains powder into 800-1000 grams of water and simmer for 30-40 minutes over low heat to allow the flavor substances and nutrients in the distiller's grains powder to fully dissolve into the water.

[0022] B. Preparation: Add 100-200 grams of Sanhua egg milk to the boiled lees water, use the mellow taste of Sanhua egg milk to improve the smoothness of the drink, then add 150-200 grams of white sugar, adjust the sweetness to a suitable taste, stir evenly to make the unique Hakka coffee.

[0023] The process principle of the present invention is as follows: During the roasting stage, high temperature is used to promote the Maillard reaction between sugars and amino acids in the lees, producing complex aroma and color changes, simulating the effect of roasted coffee. During the boiling process, the nutrients and flavor substances in the lees powder are fully dissolved in water through the principle of molecular diffusion to form a stable beverage system. In the blending stage, the beverage is further optimized in terms of taste and sweetness by adding Sanhua egg milk and white sugar, making it closer to traditional coffee in flavor and taste, while retaining the characteristics and nourishing effects of Hakka Niangjiu.

[0024] Coffee product effect evaluation test

[0025] 1. Purpose of the test

[0026] Verify the feasibility and product uniqueness of making Hakka coffee using Hakka Niang wine lees as raw materials, explore the effects of different process parameters on product flavor, taste and nutritional components, and provide data support for the optimization of the technical solution of this application.

[0027] 2. Test instruments and equipment

[0028] Oven: With independent temperature control function, the surface temperature and bottom temperature can be accurately set, and the temperature error range is within ±5℃.

[0029] Wall breaking machine: The maximum speed can reach 30,000 rpm, and the speed can be adjusted. In this test, the speed is set at 20,000-25,000 rpm to ensure efficient crushing of the wine lees.

[0030] Electronic scale: with an accuracy of 0.1 gram, used to accurately weigh various raw materials.

[0031] Stove: The power is adjustable. This test adopted the low-heat slow cooking mode, and the power was maintained at 800-1000 watts.

[0032] Thermometer: Measuring range 0-100℃, accuracy ±1℃, used to monitor the water temperature during the boiling process.

[0033] 3. Test operation process

[0034] The test steps are the same as in Example 1, and three groups of comparative tests are set. The parameter settings of the relevant steps are as shown in the following table:

[0035] Table 1 Comparative test parameters

[0036]

[0037] 4. Test data and results analysis

[0038] Flavor comparison: A professional tasting team was invited to conduct a blind test on Hakka coffee made under different process parameters, and scored from the dimensions of aroma, taste, and mouthfeel (out of 10 points). The results showed that the second group of test cases scored the highest, with an aroma intensity score of 8 points, a taste uniqueness score of 8.5 points, and a mouthfeel smoothness score of 8 points. The coffee made with this combination has a strong coffee-like caramel aroma and a mellow aroma of Niangjiu, with a rich taste and moderate sweetness.

[0039] Nutritional analysis: The nutritional content of Hakka coffee produced under different processes was tested by a professional testing agency. The results showed that as the brewing time increased, the amount of nutrients such as amino acids and vitamins dissolved in the lees increased, but after more than 40 minutes, some heat-sensitive nutrients were lost. Under the optimal process conditions, each 100 ml of Hakka coffee contains about 50 mg of total amino acids and about 30 micrograms of B vitamins, which has a high nutritional value.

[0040] Sensory evaluation and market feedback: In a small-scale market survey, 100 consumers were randomly selected to taste Hakka coffee and give their feedback. The results showed that more than 80% of consumers recognized the unique flavor of Hakka coffee, believing that it was different from traditional coffee and had a novel taste and cultural characteristics. At the same time, consumers put forward some improvement suggestions on product packaging, sweetness, etc., providing direction for product optimization.

[0041] The above experiments show that the technology of the present invention has significant feasibility and uniqueness in the production of Hakka coffee. By optimizing the process parameters, it is possible to produce Hakka coffee products that are unique in flavor, rich in nutrition and popular with consumers.

[0042] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to replace some of the technical features therein with equivalents. However, any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A process for producing coffee-flavored distiller's grains powder, characterized by: Place the distiller's grains containing red rice flour in a preheated oven, set the surface temperature of the oven at 160-180°C, and the bottom temperature at 180-220°C, bake for 30-40 minutes, cool to room temperature after baking, and then crush into powder to obtain distiller's grains powder.

2. The process for producing coffee-flavored distiller's grains powder according to claim 1, characterized in that: The method for making Niang Distiller's Grains is to extract lees from Hakka Niang Distiller that has been fully fermented for at least one year, then add 8-10 parts of lees to 1 part of red rice flour by weight, add the red rice flour and mix, and seal the mixture for at least one month to make Niang Distiller's Grains.

3. The process for producing coffee-flavored distiller's grains powder according to claim 2, characterized in that: The moisture content of distiller's grains powder is less than 1%, the sugar content is 10-18%, and the crushing mesh size is 180-230.

4. The process for producing coffee-flavored distiller's grains powder according to claim 3, characterized in that: The roasted wine lees are crushed using a wall breaker with the rotation speed set at 20,000-25,000 rpm.

5. A distiller's grains powder, characterized in that: The coffee-flavored lees powder is prepared by the production process of the coffee-flavored lees powder as described in any one of claims 1 to 4.

6. An application of vinasse powder, characterized in that: The lees powder according to claim 5 is added to coffee, milk tea, candy or dessert.

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