Cold extraction formula of shoot tips and coffee of Yunnan large-leaf white tea

Abstract

The invention relates to the technical field of food processing, and discloses a Yunnan large-leaf white tea shoot tip and coffee cold extraction formula which comprises ingredients consisting of 5g of Yunnan large-leaf white tea shoot tips, 8g of Yunnan Ktill quality coffee beans and 200g of ice blocks, the method further comprises the preparation processes of tea leaf pretreatment, tea leaf cold-brewing extraction, coffee bean grinding extraction, tea extract and coffee concentrate mixed seasoning and the like. According to the cold extraction formula of the Yunnan large-leaf white tea shoot tips and the coffee, the white tea shoot tips are subjected to low-temperature slow extraction in a cold-soaking extraction mode, and ground fine-grain coffee powder is extracted at high temperature and high pressure, so that step-by-step independent extraction is realized, and the extraction time is strictly controlled respectively; according to the method, the sweet aroma of tea and characteristic substances such as Crema grease and alcohol of coffee can be reserved to the maximum extent, the problem that flavor interference and damage are caused by abnormal reaction of tea polyphenol and caffeic acid ester during direct mixed extraction is avoided, and the taste of different people is adapted by adjusting different proportions.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically to a cold extraction formula of Yunnan large-leaf white tea buds and coffee. Background Art

[0002] Cold extraction is a coffee beverage extracted by cold water or low temperature. Its production principle is completely different from that of traditional hot-brewed coffee. Due to its low-temperature extraction, it presents unique low-acid, smooth, and sweet flavors, and has been widely popular among coffee lovers in recent years. Common types include iced Americano, cold brew coffee, and cold drip coffee, etc.

[0003] After retrieval, according to the invention patent with the Chinese patent publication number CN117322492A, a preparation method of a tea and coffee fresh extraction liquid is disclosed. The preparation method of the tea and coffee fresh extraction liquid in this invention patent is to grind the tea leaves and coffee bean raw materials separately, mix the ground tea leaves and coffee powder evenly according to a ratio, then obtain an extraction liquid through ice water extraction, and then filter, centrifuge, and sterilize the extraction liquid respectively to obtain a relatively pure extraction liquid;

[0004] However, the preparation method of this tea and coffee fresh extraction liquid directly mixes the tea leaves and coffee powder and then conducts extraction, making it difficult to separately retain the characteristic substances of the tea and coffee, and easily causing the situation of flavor interference between the tea and coffee. Moreover, due to the different components of the tea and coffee, using the same extraction time period for this tea and coffee fresh extraction liquid easily causes over-extraction of the coffee, affecting the quality of the final product. Therefore, based on the above existing technical problems, a cold extraction formula of Yunnan large-leaf white tea buds and coffee is proposed. Summary of the Invention

[0005] (1) Technical Problems to be Solved

[0006] Aiming at the deficiencies of the prior art, the present invention provides a cold extraction formula of Yunnan large-leaf white tea buds and coffee, which has the advantages of step-by-step independent extraction of tea and coffee to maximize the retention of their characteristic substances and prevent over-extraction of one side, and solves the problem that the existing preparation method of tea and coffee fresh extraction liquid in the above background art uses the method of mixing tea and coffee for extraction, making it difficult to retain the characteristic substances of tea and coffee and easily causing over-extraction.

[0007] (2) Technical Solutions

[0008] To achieve the purpose of step-by-step independent extraction of tea and coffee to maximize the retention of their characteristic substances and prevent over-extraction of one side, the present invention provides the following technical solutions: A cold extraction formula of Yunnan large-leaf white tea buds and coffee, including ingredients in the following weight ratio: 5 g of Yunnan large-leaf white tea buds, 8 g of Yunnan Catimor quality coffee beans, and 200 g of ice cubes. Its preparation steps include:

[0009] S1. Tea pretreatment: Select a clean measuring cup and put in 5 g of white tea tips weighed. Slowly add normal temperature mineral water at 20 - 25°C along the inner wall of the measuring cup at a tea - to - water ratio of 1:100, and gently shake the measuring cup to ensure that the tea tips are fully loose.

[0010] S2. Cold - brewing extraction: After sealing the measuring cup, place it in a 4°C environment and refrigerate for 4 - 5 h. Until the bottom soup in the measuring cup turns light golden yellow, then filter out the tea leaves, and refrigerate the remaining tea soup for 5 h for standby.

[0011] S3. Grinding extraction: Put 8 g of coffee beans weighed in a coffee machine, grind for 10 - 15 min until it becomes fine salt - like particles. Set the extraction temperature at 90 - 93°C, extract for 25 s at a pressure of 9 - 12 bar and then stop. Cool the coffee concentrate to room temperature for standby.

[0012] S4. Mixing and flavoring: Select another clean measuring cup, add 200 g of ice cubes, then add 100 - 200 g of refrigerated tea soup, and slowly add 20 g of coffee concentrate along the inner wall of the measuring cup. After standing for 30 s to form layers, stir until a cloud - like fusion is formed.

[0013] Preferably, in step S1, the amount of the normal temperature mineral water used is 500 ml and TDS ≤ 50. In step S2, a tea filter bag is used to filter out the tea leaves.

[0014] Preferably, after grinding the coffee beans in step S3, powder pressing treatment is carried out, including:

[0015] 1) Pour the coffee powder into the portafilter basket, gently pat the side wall of the portafilter to ensure that the coffee powder is naturally flattened.

[0016] 2) Use a distribution tool to horizontally rotate and break up the lumps to ensure that the powder layer is uniform and has no gaps.

[0017] 3) Apply pressure through a tamper to form a puck structure, and ensure that the surface of the puck is smooth and has no inclination. Gently tap the edge of the portafilter to remove the residual powder.

[0018] Preferably, in step S3, vertically buckle the portafilter basket into the coffee machine's brew head. The specific changes of the coffee concentrate during the extraction period include:

[0019] 1) When extracting for 0 - 5 s, a dark brown thick liquid is concentrated and precipitated.

[0020] 2) When extracting for 5 - 25 s, the precipitated liquid turns golden - brown and steadily thickens.

[0021] 3) After extracting for 25 s, the color of the precipitated liquid becomes lighter, and stop extracting when white streaks appear.

[0022] Preferably, in step S4, the refrigerated tea soup is added to the measuring cup using the spoon drainage method, and the stirring method is to stir 3 times in the clockwise and counter - clockwise directions respectively.

[0023] (III) Beneficial effects

[0024] Compared with the prior art, the present invention provides a cold extraction formula of Yunnan large-leaf white tea buds and coffee, having the following beneficial effects:

[0025] For the cold extraction formula of Yunnan large-leaf white tea buds and coffee, by using the cold-brew extraction method for slow extraction at low temperature for the white tea buds, and performing extraction on the ground fine coffee powder under high temperature and high pressure, step-by-step independent extraction is achieved and the extraction time is strictly controlled separately, which can maximize the retention of characteristic substances such as the sweet aroma of tea, the Crema oil and mellow aroma of coffee, avoid the problem of flavor interference and damage caused by the abnormal reaction of tea polyphenols and caffeic acid esters during direct mixed extraction, and adjust the proportion to adapt to the taste of different people. Description of the drawings

[0026] Figure 1 It is the flowchart of the cold extraction production of white tea buds and coffee of the present invention;

[0027] Figure 2 It is the schematic diagram of the taste data when the white tea buds and coffee of the present invention are in different proportions. Detailed implementation manners

[0028] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the embodiments and drawings of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0029] Embodiment 1

[0030] Select 5 g of Yunnan large-leaf white tea buds, 8 g of Yunnan Catimor quality coffee beans, and 200 g of ice cubes as the cold extraction preparation ingredients for white tea buds and coffee.

[0031] In this embodiment, the cold extraction preparation steps for white tea buds and coffee include:

[0032] S1. Tea pretreatment: Select a clean measuring cup and put the weighed 5 g of white tea buds into it. Slowly add 500 ml of normal temperature mineral water at 20 - 25°C and TDS ≤ 50 along the inner wall of the measuring cup according to a tea-water ratio of 1:100, and gently shake the measuring cup to ensure that the buds are fully loose;

[0033] S2. Cold-brew extraction: After sealing the measuring cup, place it in a 4°C environment and refrigerate for 4 - 5 h. Until the soup base in the measuring cup turns light golden yellow, then use a tea filter bag to filter out the tea leaves, and refrigerate the filtered tea soup for 5 h for standby;

[0034] S3. Grinding and extraction: Put 8 g of weighed coffee beans into the coffee machine, grind for 10 - 15 min until it becomes fine salt-like particles. Pour the coffee powder into the portafilter basket and spread it flat naturally. First, use a dosing tool to horizontally rotate and break up the lumps, and then apply a pressure of 15 - 20 kg through a tamper to form a puck structure. Vertically buckle the portafilter basket into the coffee machine's brew head, set the extraction temperature to 90 - 93 °C, extract for 25 s at a pressure of 9 - 12 bar and stop when white streaks appear. Cool the coffee concentrate to room temperature for later use;

[0035] S4. Mixing and flavoring: Select another clean measuring cup and add 200 g of ice cubes. Then, use a spoon to drain and add 100 g of refrigerated tea soup, and slowly add 20 g of coffee concentrate along the inner wall of the measuring cup, ensuring that the ratio of the added refrigerated tea soup to coffee concentrate is 5:1. After standing for 30 s to form layers, stir 3 times in the clockwise and counterclockwise directions respectively until a cloud-like fusion is formed;

[0036] Combined with Figure 2 The data in shows that for the cold brew coffee formula with this ratio of refrigerated tea soup to coffee concentrate, the front taste is dominated by the strong burnt aroma of coffee, and the fresh aroma of tea only serves as a background embellishment. In the middle taste, the bitterness of coffee is slightly neutralized by the sweetness of tea, but there are still obvious cocoa and smoky tones. The aftertaste of the taste lingers with a faint white tea hair aroma in the throat, which can reduce the dryness of coffee. At this time, the characteristics of tea are easily suppressed and it is suitable for heavy coffee lovers to drink.

[0037] Example Two

[0038] Select 5 g of the tip of Yunnan large-leaf white tea buds, 8 g of Yunnan Catimor quality coffee beans, and 200 g of ice cubes as the ingredients for the cold brew preparation of white tea buds and coffee.

[0039] In this example, the cold brew preparation steps of white tea buds and coffee include:

[0040] S1. Tea pretreatment: Select a clean measuring cup and put 5 g of weighed white tea buds into it. According to a tea-to-water ratio of 1:100, slowly add 500 ml of normal temperature mineral water at 20 - 25 °C and TDS ≤ 50 along the inner wall of the measuring cup, and gently shake the measuring cup to ensure that the buds are fully loosened;

[0041] S2. Cold brewing extraction: After sealing the measuring cup, place it in a 4 °C environment and refrigerate for 4 - 5 h until the bottom soup in the measuring cup turns light golden yellow. Then, use a tea filter bag to filter out the tea leaves, and refrigerate the filtered tea soup for 5 h for later use;

[0042] S3. Grinding and extraction: Put 8 g of weighed coffee beans into the coffee machine, grind for 10 - 15 min until it becomes fine salt-like particles, pour the coffee powder into the portafilter basket and level it naturally. First, use a distribution tool to horizontally rotate and break up the lumps, and then use a tamper to apply a pressure of 15 - 20 kg to form a puck structure. Vertically insert the portafilter basket into the coffee machine's brewing head, set the extraction temperature to 90 - 93 °C, extract at a pressure of 9 - 12 bar for 25 s and stop when white streaks appear. Cool the coffee concentrate to room temperature for standby;

[0043] S4. Mixing and flavoring: Select another clean measuring cup, add 200 g of ice cubes, then use the spoon drainage method to add 160 g of refrigerated tea soup, and slowly add 20 g of coffee concentrate along the inner wall of the measuring cup, ensuring that the ratio of the added refrigerated tea soup to coffee concentrate is 8:1. After standing for 30 s, stir clockwise 3 times until a cloud-like fusion is formed;

[0044] Combined with Figure 2 The data in show that for the coffee cold brew formula with this ratio of refrigerated tea soup to coffee concentrate, the front taste is an interweaving of the floral fragrance of tea and the caramel fragrance of coffee, the middle taste forms a "dual sweet channels" of the bitter-sweet of coffee and the sweetness of tea, and the aftertaste extends the coffee's aftertaste with the sweet aftertaste of white tea, and the bitterness is significantly softened.

[0045] Example 3

[0046] Select 5 g of the tip of Yunnan large-leaf white tea buds, 8 g of Yunnan Catimor quality coffee beans, and 200 g of ice cubes as the ingredients for the cold brew preparation of white tea buds and coffee.

[0047] In this example, the cold brew preparation steps of white tea buds and coffee include:

[0048] S1. Tea pretreatment: Select a clean measuring cup, put 5 g of weighed white tea buds into it, with a tea-to-water ratio of 1:100, and slowly add 500 ml of normal temperature mineral water at 20 - 25 °C and TDS ≤ 50 along the inner wall of the measuring cup, and gently shake the measuring cup to ensure that the buds are fully loose;

[0049] S2. Cold brewing extraction: After sealing the measuring cup, place it in a 4 °C environment and refrigerate for 4 - 5 h. Until the bottom soup in the measuring cup turns light golden yellow, then use a tea filter bag to filter out the tea leaves, and refrigerate the filtered tea soup for 5 h for standby;

[0050] S3. Grinding and extraction: Put 8 g of weighed coffee beans into the coffee machine, grind for 10 - 15 min until it becomes fine salt-like particles, pour the coffee powder into the portafilter basket and level it naturally. First, use a distribution tool to horizontally rotate and break up the lumps, and then use a tamper to apply a pressure of 15 - 20 kg to form a puck structure. Vertically insert the portafilter basket into the coffee machine's brewing head, set the extraction temperature to 90 - 93 °C, extract at a pressure of 9 - 12 bar for 25 s and stop, cool the coffee concentrate to room temperature for standby;

[0051] S4. Mixing and Flavoring: Select another clean measuring cup and add 200 g of ice cubes. Then, using the spoon drainage method, add 200 g of refrigerated tea soup, and slowly add 20 g of espresso along the inner wall of the measuring cup, ensuring that the ratio of the added refrigerated tea soup to espresso is 10:1. After standing for 30 s, stir clockwise 3 times until a cloud-like fusion is formed;

[0052] Combined with Figure 2 The data in shows that for the cold brew coffee formula with the ratio of the refrigerated tea soup to espresso, the front taste is dominated by the locust flower fragrance and honey sweetness of white tea, which can largely mask the bitterness of coffee. In the middle and later parts of the taste, the nutty tone of coffee emerges as the base, and the aftertaste has the cool feeling of cold brew tea. Therefore, it is likely to result in a weaker coffee taste and is suitable for those with coffee intolerance.

[0053] In summary, by fusing different ratios of tea soup and espresso, the taste requirements of different groups can be regulated. When the ratio of the extracted tea soup to espresso is small, it is suitable for heavy coffee lovers. When the ratio is large, it is suitable for those with coffee intolerance. And the extracted tea soup and espresso with a ratio in the golden ratio range are more suitable for the taste requirements of the general public.

[0054] The beneficial effects of the present invention are as follows: For the cold brew formula of Yunnan large-leaf white tea buds and coffee, by using the cold soak extraction method to slowly extract the white tea buds at low temperature and extracting the finely ground coffee powder under high temperature and high pressure, step-by-step independent extraction is achieved, and the extraction time is strictly controlled separately. This can maximize the retention of characteristic substances such as the sweet fragrance of tea, the Crema oil, and the mellow fragrance of coffee, avoiding the problem of flavor interference and damage caused by the abnormal reaction of tea polyphenols and caffeic acid esters during direct mixed extraction, and adapting to the tastes of different groups through the adjustment of different ratios.

[0055] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A cold extraction formula of Yunnan large-leaf white tea buds and coffee, characterized in that, It includes ingredients in the following weight ratio: 5g of Yunnan large-leaf white tea buds, 8g of Yunnan Catimor quality coffee beans, and 200g of ice cubes. Its preparation steps include: S1. Tea pretreatment: Select a clean measuring cup and put in the weighed 5g of white tea buds. Slowly add normal temperature mineral water at 20 - 25°C along the inner wall of the measuring cup with a tea-to-water ratio of 1:100, and gently shake the measuring cup to ensure that the buds are fully loose. S2. Cold brew extraction: After sealing the measuring cup, place it in a 4°C environment and refrigerate for 4 - 5h until the bottom soup in the measuring cup turns light golden yellow, then filter out the tea leaves. Refrigerate the filtered tea soup for 5h for standby. S3. Grinding extraction: Put the weighed 8g of coffee beans into the coffee machine, grind for 10 - 15min until it becomes fine salt-like particles, set the extraction temperature at 90 - 93°C, stop extraction after 25s with a pressure of 9 - 12bar, and cool the coffee concentrate to room temperature for standby. S4. Mixing and flavoring: Select another clean measuring cup, add 200g of ice cubes, then add 100 - 200g of refrigerated tea soup, and slowly add 20g of coffee concentrate along the inner wall of the measuring cup. Let it stand for 30s to form layers and then stir until a cloud-like fusion is formed.

2. The cold extraction formula of Yunnan large-leaf white tea buds and coffee according to claim 1, characterized in that In step S1, the amount of the normal temperature mineral water used is 500ml, and TDS ≤ 50. In step S2, a tea filter bag is used to filter out the tea leaves.

3. A cold extraction formula of Yunnan large-leaf white tea buds and coffee according to claim 1, characterized in that, In step S3, after grinding the coffee beans, powder pressing treatment is carried out, including: 1) Pour the coffee powder into the portafilter basket, gently pat the side wall of the portafilter to ensure that the coffee powder is naturally flattened. 2) Use a distributor to horizontally rotate and break up the lumps to ensure that the powder layer is uniform and has no gaps. 3) Apply pressure through a tamper to form a puck structure, and ensure that the surface of the puck is smooth and has no inclination. Gently tap the edge of the portafilter to remove the residual powder.

4. A cold extraction formula of Yunnan large-leaf white tea buds and coffee according to claim 3, characterized in that, In step S3, vertically buckle the portafilter basket into the coffee machine brewing head. The specific changes of the coffee concentrate during the extraction period include: 1) When extracting for 0 - 5s, a dark brown thick liquid is concentrated and precipitated. 2) When extracting for 5 - 25s, the precipitated liquid turns golden brown and steadily thickens. 3) After extracting for 25s, the color of the precipitated liquid becomes lighter, and stop extraction when white stripes appear.

5. A cold extraction formula of Yunnan large-leaf white tea buds and coffee according to claim 1, characterized in that, In step S4, the refrigerated tea soup is added to the measuring cup by the spoon drainage method, and the stirring method is to stir 3 times in the clockwise and counterclockwise directions respectively.

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