Formula and preparation process of coffee with unique flavor

Abstract

The invention relates to the technical field of coffee, and particularly discloses a unique flavor coffee formula and a making process thereof.The unique flavor coffee formula comprises, by weight, 10%-30% of coffee essence, 50%-70% of pure milk and 1%-30% of main ingredients, the coffee essence is prepared by mixing and extracting coffee beans ground into powder and water, and the main ingredients are mixed and extracted. The main material adopts edible salt or uniformly stirred egg liquid. The coffee with the unique flavor, which is prepared by the preparation process of the coffee with the unique flavor, not only retains the original flavor and nutritional ingredients of the coffee beans, is fresh in flavor, rich in fragrance, sour, sweet, bitter and salty in taste, free of heavy bitter taste and sweet greasy feeling, mellow and clean in taste, capable of achieving the best coffee flavor, good in fat reducing effect and capable of being used for making the coffee with the unique flavor. The diversified requirements of consumers can be met, and the application range is wide.

Description

Technical Field

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

[0002] Coffee is an evergreen shrub native to Abyssinia in East Africa. Botanically classified as belonging to the genus Coffea in the family Rubiaceae, order Oleales, it grows primarily in tropical and subtropical continents and islands of the Americas, Africa, and Asia, forming a coffee-growing belt centered along the equator, also known as the Coffee Belt. Coffee, with its unique flavor and beautifully designed coffeeware, has quickly become a global phenomenon, blending with fashion and art. Coffee beverages are made from roasted and ground coffee beans. Everyday coffee is made using coffee beans, the kernel inside the coffee plant fruit, which is then roasted using appropriate methods. Coffee contains caffeine, a known central nervous system stimulant that can help boost alertness, enhance metabolism, provide antioxidant protection, 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] With the accelerating pace of life and increasing awareness of health, the demand for beverages with specific functions is growing. Existing coffee is typically made by mixing coffee beans and water in varying proportions, resulting in a relatively monotonous flavor and limited applicability, failing to meet the diverse needs of consumers. Therefore, further improvements to existing technologies are necessary. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a unique flavor 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:

[0006] A unique flavor coffee formula comprises the following ingredients by weight: coffee essence: 10% to 30%, pure milk: 50% to 70%, and main ingredient: 1% to 30%. The coffee essence is prepared by extracting a mixture of ground coffee beans and water, and the main ingredient is edible salt or evenly stirred egg liquid.

[0007] Preferably, when the main ingredient is edible salt, the weight percentages of the ingredients are: coffee essence: 20% to 30%, pure milk: 60% to 70%, and main ingredient: 1% to 3%; when the main ingredient is egg liquid, the weight percentages of the ingredients are: coffee essence: 15% to 25%, pure milk: 55% to 65%, and main ingredient: 10% to 30%.

[0008] Preferably, when the main ingredient is edible salt, the weight percentages of the ingredients are: coffee essence: 28%, pure milk: 70%, and main ingredient: 2%; when the main ingredient is egg liquid, the weight percentages of the ingredients are: coffee essence: 20%, pure milk: 60%, and main ingredient: 20%.

[0009] Preferably, the weight percentage of the ingredients further includes: edible sugar: 0.5-1.5%.

[0010] In order to solve the above technical problems, the present invention also provides a unique flavor coffee production process, comprising the following steps:

[0011] Step 1: Grind the coffee beans into powder using a coffee machine and extract the coffee essence;

[0012] Step 2: Heat pure milk and add edible sugar, then pour in the coffee essence and mix to obtain milk coffee;

[0013] Step 3: Add edible salt or stir the egg liquid to obtain the main ingredient;

[0014] Step 4: Evenly stir the main ingredients and the milk coffee to obtain coffee with a unique flavor.

[0015] Preferably, the weight percentage of the ingredients of the unique flavor coffee is as follows: coffee essence: 10% to 30%, pure milk: 50% to 70%, main ingredients: 1% to 30%, and edible sugar: 0.5-1.5%.

[0016] Preferably, the step 4 further comprises adding a plurality of ice cubes into the unique flavor coffee; and the extraction temperature and the heating temperature are both 35° C. to 45° C.

[0017] By adopting the above technical scheme, the present invention provides a unique flavor coffee formula and a production process thereof, which have the following beneficial effects: the unique flavor coffee produced by the unique flavor coffee production process of the present invention not only retains the original flavor and nutritional components of the coffee beans, has a fresh flavor, and has a rich aroma, rich sour, sweet, bitter and salty taste, without heavy bitterness and sweetness, and has a round and clean taste, can achieve the best coffee flavor, has a good fat-reducing effect, can meet the diverse needs of consumers, and has a wide range of applications. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a flow chart of the unique flavor coffee production process of the present invention;

[0019] 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

[0020] 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.

[0021] 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.

[0022] 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.

[0023] The unique flavored coffee recipe of the present invention comprises the following ingredients by weight: coffee essence: 10%-30%, pure milk: 50%-70%, and a main ingredient: 1%-30%. The coffee essence is extracted by mixing ground coffee beans with water, and the main ingredient is edible salt or a blended egg. It is understood that the ingredients by weight may also include: edible sugar: 0.5-1.5%. The edible salt is in powdered form, and the egg liquid is simply peeled and blended raw eggs, but this is not limited to these ingredients.

[0024] It can be understood that when the main ingredient is edible salt, the weight percentage of the ingredients is: coffee essence: 20% to 30%, pure milk: 60% to 70%, main ingredient: 1% to 3%; when the main ingredient is egg liquid, the weight percentage of the ingredients is: coffee essence: 15% to 25%, pure milk: 55% to 65%, main ingredient: 10% to 30%; when the main ingredient is edible salt, the weight percentage of the ingredients is: coffee essence: 28%, pure milk: 70%, main ingredient: 2%; when the main ingredient is egg liquid, the weight percentage of the ingredients is: coffee essence: 20%, pure milk: 60%, main ingredient: 20%.

[0025] It can be understood that when the main ingredient is edible salt, its ingredients are: edible salt: 0.5g-2g, coffee beans: 5g-20g, pure milk: 50ml-300ml, sugar: 5g-50g; when the main ingredient is egg liquid, its ingredients are: egg liquid: 30g-60g, coffee beans: 5g-20g, pure milk: 50ml-300ml, sugar: 5g-50g.

[0026] Specifically, the present invention also provides a process for preparing unique flavor coffee, comprising the following steps:

[0027] Step 1: Grind the coffee beans into powder using a coffee machine and extract the coffee essence;

[0028] Step 2: Heat pure milk and add edible sugar, then pour in the coffee essence and mix to obtain milk coffee;

[0029] Step 3: Evenly stir the main ingredient and the milk coffee to obtain the main ingredient;

[0030] Step 4: Evenly stir the main ingredient and the milk coffee to prepare a unique flavor coffee; wherein the weight percentage of the ingredients of the unique flavor coffee is as follows: coffee essence: 10% to 30%, pure milk: 50% to 70%, main ingredient: 1% to 30%, edible sugar: 0.5-1.5%.

[0031] Specifically, in step 4, a plurality of ice cubes are added to the unique flavor coffee; the extraction temperature and the heating temperature are both 35° C. to 45° C.

[0032] It can be understood that the present invention has a reasonable design and a unique structure. The unique flavor coffee produced by the unique flavor coffee production process of the present invention not only retains the original flavor and nutritional components of the coffee beans, but also has a fresh flavor, a rich aroma, and a rich taste of sour, sweet, bitter and salty, without a heavy bitterness or sweetness, and a mellow and clean taste, can achieve the best coffee flavor, has a good fat-reducing effect, can meet the diverse needs of consumers, and has a wide range of applications.

[0033] 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 these changes and modifications still fall within the scope of protection of the present invention.

Claims

1. A unique flavor coffee formula, characterized by: The ingredients by weight are as follows: coffee essence: 10% to 30%, pure milk: 50% to 70%, and main ingredient: 1% to 30%. The coffee essence is prepared by mixing and extracting ground coffee beans and water, and the main ingredient is edible salt or evenly stirred egg liquid.

2. The unique flavor coffee formula according to claim 1, characterized in that: When the main ingredient is edible salt, the weight percentages of the ingredients are: coffee essence: 20% to 30%, pure milk: 60% to 70%, and main ingredient: 1% to 3%; when the main ingredient is egg liquid, the weight percentages of the ingredients are: coffee essence: 15% to 25%, pure milk: 55% to 65%, and main ingredient: 10% to 30%.

3. The unique flavor coffee formula according to claim 1, characterized in that: When the main ingredient is edible salt, the weight percentages of the ingredients are: coffee essence: 28%, pure milk: 70%, and main ingredient: 2%; when the main ingredient is egg liquid, the weight percentages of the ingredients are: coffee essence: 20%, pure milk: 60%, and main ingredient: 20%.

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

5. A process for preparing unique flavor coffee, 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: Add edible salt or stir the egg liquid to obtain the main ingredient; Step 4: Evenly stir the main ingredients and the milk coffee to obtain coffee with a unique flavor.

6. The unique flavor coffee making process according to claim 5, characterized in that: The components of the unique flavor coffee are as follows by weight: coffee essence: 10% to 30%, pure milk: 50% to 70%, main ingredients: 1% to 30%, and edible sugar: 0.5-1.5%.

7. The unique flavor coffee making process according to claim 5, characterized in that: In the step 4, a plurality of ice cubes are added to the unique flavor coffee; the extraction temperature and the heating temperature are both 35° C. to 45° C.

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