Fruit coffee formula and making process thereof

Abstract

The invention relates to the technical field of coffee, and particularly discloses a fruit coffee formula and a making process thereof.The fruit coffee formula comprises, by weight, 10%-30% of coffee essence, 50%-70% of pure milk and 10%-30% of fruit essence, and the coffee essence is prepared by mixing and extracting coffee beans ground into powder and water. The fruit essence is prepared by crushing or squeezing fruit raw materials. The fruit coffee produced by the production process of the fruit coffee not only has a traditional coffee flavor, but also has a fruit flavor and a mellow taste, and compared with a traditional milk tea beverage, the fruit coffee has a good fat reducing effect and a wide application range.

Description

Technical Field

[0001] The present invention relates to the technical field of coffee, in particular to a fruit coffee formula and a preparation process thereof. Background Art

[0002] Coffee is a beverage made from roasted and ground coffee beans. Everyday coffee is made using coffee beans (the kernels of the coffee plant fruit) and various brewing utensils. Coffee contains caffeine, a known central nervous system stimulant that can help boost mental alertness, enhance metabolism, provide antioxidant benefits, combat fatigue, and improve cognitive function. Moderate coffee consumption can improve concentration, reaction time, and memory, and can help alleviate fatigue from long hours of work or study.

[0003] Existing coffee is usually made by mixing coffee beans and water in different proportions, resulting in a relatively simple flavor and a limited range of applications. Therefore, it is necessary to further improve the existing technology. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a fruit coffee formula and a production process thereof in view of the above-mentioned defects of the prior art.

[0005] In order to solve the above technical problems, the technical solution of the present invention is: A fruit coffee formula comprises the following ingredients by weight: coffee essence: 10% to 30%, pure milk: 50% to 70%, and fruit essence: 10% to 30%. The coffee essence is prepared by extracting a mixture of ground coffee beans and water, and the fruit essence is prepared by crushing or squeezing fruit raw materials.

[0006] Preferably, the weight percentages of the ingredients are as follows: coffee essence: 15% to 25%, pure milk: 55% to 65%, and fruit essence: 15% to 25%.

[0007] Preferably, the weight percentage of the ingredients is: coffee essence: 20%, pure milk: 60%, and fruit essence: 40%.

[0008] Preferably, the weight percentage of the ingredients further includes: edible sugar: 0.5-1.5%.

[0009] Preferably, the fruit raw material is one of durian, orange, grape, strawberry and coconut.

[0010] In order to solve the above technical problems, the present invention also provides a fruit coffee production process, comprising the following steps: Step 1: Grind the coffee beans into powder using a coffee machine and extract the coffee essence; Step 2: Heat pure milk and add edible sugar, then pour in the coffee essence and mix to obtain milk coffee; Step 3: crush or squeeze the fruit raw materials through a wall breaking machine to obtain fruit essence; Step 4: Evenly stir the fruit essence and the milk coffee to prepare fruit coffee.

[0011] Preferably, the weight percentage of the ingredients of the fruit coffee is as follows: coffee essence: 10% to 30%, pure milk: 50% to 70%, fruit essence: 10% to 30%, and edible sugar: 0.5-1.5%.

[0012] Preferably, the step 4 further comprises adding a plurality of ice cubes into the fruit coffee; and the extraction temperature and the heating temperature are both 35° C. to 45° C.

[0013] By adopting the above technical solution, the present invention provides a fruit coffee formula and a production process thereof, which have the following beneficial effects: the fruit coffee produced by the fruit coffee production process of the present invention not only has a traditional coffee flavor, but also has a fruit flavor and a mellow taste. In addition, compared with traditional milk tea beverages, the fruit coffee has a good fat-reducing effect and a wide range of applications. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 This is a flow chart of the fruit coffee production process of the present invention; In the figure, S1 is step one, S2 is step two, S3 is step three, S4 is step four, and S5 is step five. DETAILED DESCRIPTION

[0015] The following is a further description of specific embodiments of the present invention in conjunction with the accompanying drawings. It should be noted that the description of these embodiments is intended to facilitate understanding of the present invention and does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

[0016] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like to indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as limiting the present invention.

[0017] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "plurality" means at least two, such as two, three, etc., unless otherwise specifically defined.

[0018] The fruit coffee recipe of the present invention comprises the following ingredients by weight: coffee essence: 10%-30%, pure milk: 50%-70%, and fruit essence: 10%-30%. The coffee essence is extracted by mixing ground coffee beans with water, and the fruit essence is made by crushing or squeezing fruit. It is understood that the ingredients also include: edible sugar: 0.5-1.5%. The fruit ingredient can be one of durian, orange, grape, strawberry, and coconut, but other fruits may also be used, without limitation.

[0019] It can be understood that when durian is used, the ingredients are: durian: 10g-40g, coffee beans: 5g-20g, pure milk: 50ml-300ml, sugar: 5g-50g; when orange is used, the ingredients are: orange: 10g-40g, coffee beans: 5g-20g, pure milk: 50ml-300ml, sugar: 5g-50g; when grapes are used, the ingredients are: grapes: 50g-200g, coffee beans: 5g-20g, pure milk: 50ml-300ml, sugar: 5g-50g; when using strawberries, the ingredients are: strawberries: 50g-200g, coffee beans: 5g-20g, pure milk: 50ml-300ml, sugar: 5g-50g; when using coconut, the ingredients are: coconut juice: 50ml-200ml, coffee beans: 5g-20g, pure milk: 50ml-300ml, sugar: 5g-50g.

[0020] Specifically, the weight percentage of the ingredients is as follows: coffee essence: 15% to 25%, pure milk: 55% to 65%, and fruit essence: 15% to 25%.

[0021] Specifically, the weight percentage of the ingredients is: coffee essence: 20%, pure milk: 60%, and fruit essence: 40%.

[0022] Specifically, the present invention also provides a fruit coffee production process, comprising the following steps: Step 1: Grind the coffee beans into powder using a coffee machine and extract the coffee essence; Step 2: Heat pure milk and add edible sugar, then pour in the coffee essence and mix to obtain milk coffee; Step 3: crush or squeeze the fruit raw materials through a wall breaking machine to obtain fruit essence; Step 4: Evenly stir the fruit essence and the milk coffee to prepare the fruit coffee. The weight percentage of the components of the fruit coffee is as follows: coffee essence: 10% to 30%, pure milk: 50% to 70%, fruit essence: 10% to 30%, and edible sugar: 0.5-1.5%. The fruit raw material is fruit pulp.

[0023] Specifically, in step 4, a plurality of ice cubes are added to the fruit coffee; the extraction temperature and the heating temperature are both 35° C. to 45° C.

[0024] It can be understood that the present invention has a reasonable design and unique structure. The fruit coffee produced by the fruit coffee production process of the present invention not only has a traditional coffee flavor, but also has a fruit flavor and a mellow taste. Compared with traditional milk tea beverages, it has a good fat-reducing effect and a wider range of applications.

[0025] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It is apparent to those skilled in the art that various changes, modifications, substitutions, and variations to these embodiments may be made without departing from the principles and spirit of the present invention, and the changes still fall within the scope of protection of the present invention.

Claims

1. A fruit coffee formula, characterized by: The ingredients are as follows by weight: coffee essence: 10% to 30%, pure milk: 50% to 70%, and fruit essence: 10% to 30%. The coffee essence is prepared by mixing and extracting ground coffee beans and water, and the fruit essence is prepared by crushing or squeezing fruit raw materials.

2. The fruit coffee formula according to claim 1, characterized in that: The weight percentage of the ingredients is as follows: coffee essence: 15% to 25%, pure milk: 55% to 65%, and fruit essence: 15% to 25%.

3. The fruit coffee formula according to claim 1, characterized in that: The weight percentage of the ingredients is as follows: coffee essence: 20%, pure milk: 60%, and fruit essence: 40%.

4. The fruit coffee formula according to claim 1, characterized in that: The weight percentage of the ingredients also includes: edible sugar: 0.5-1.5%.

5. The fruit coffee formula according to claim 1, characterized in that: The fruit raw material is one of durian, orange, grape, strawberry and coconut.

6. A fruit coffee production process comprising the following steps: Step 1: Grind the coffee beans into powder using a coffee machine and extract the coffee essence; Step 2: Heat pure milk and add edible sugar, then pour in the coffee essence and mix to obtain milk coffee; Step 3: crush or squeeze the fruit raw materials through a wall breaking machine to obtain fruit essence; Step 4: Evenly stir the fruit essence and the milk coffee to prepare fruit coffee.

7. The fruit coffee production process according to claim 6, characterized in that: The components of the fruit coffee are as follows by weight: coffee essence: 10% to 30%, pure milk: 50% to 70%, fruit essence: 10% to 30%, and edible sugar: 0.5-1.5%.

8. The process for making fruit coffee according to claim 6, wherein: In the step 4, a plurality of ice cubes are added to the fruit coffee; the extraction temperature and the heating temperature are both 35° C. to 45° C.

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