Preparation method of cold-extracted freeze-dried coffee

Abstract

The invention discloses a preparation method of cold-extracted freeze-dried coffee, which comprises the following steps: high-quality Arabica coffee beans and Argentine high-quality mate tea are selected, the coffee beans are required to be rich and uniform in sour, sweet and fruity flavor substances, and the mate tea needs to be ensured to be rich in various amino acids and natural saponins; the selected coffee beans and yerba mate tea are cleaned and screened respectively, impurities are removed, the treated coffee beans are ground into particles, and the coffee cold extraction liquid and the yerba mate tea cold extraction liquid are evenly mixed according to a certain proportion. According to the method, a low-temperature cold extraction technology and a freeze-drying technology are combined, active ingredients in coffee and yerba mate are extracted at a low temperature, the flavor and nutritional ingredients of the coffee and yerba mate are maintained through a vacuum freeze-drying technology, and ingredient loss caused by high temperature is avoided. Meanwhile, through the synergistic effect of ingredients in coffee and yerba mate tea ingredients, fat decomposition is activated, fat oxidation is promoted, and therefore health, metabolism and weight management are facilitated.

Description

Technical Field

[0001] The present invention relates to the technical field of coffee processing, and in particular to a method for preparing cold-extracted freeze-dried coffee. Background Art

[0002] Freeze-dried coffee is made by using freeze-drying technology to sublimate the water in coffee extract into dry coffee extract, allowing it to dissolve quickly in hot water. Compared with instant coffee, freeze-dried coffee better retains the original flavor of coffee, and therefore has gradually become one of the most popular coffee products.

[0003] However, in the production process of freeze-dried coffee, current freeze-drying technology generally has the following problems: high energy consumption, long production cycle, complex technology, ingredient loss and possible structural damage. Among them, the freeze-drying process is the part with the highest energy consumption. During the high-temperature extraction and spray drying process, it may also cause excessive loss of active ingredients and flavor substances in the coffee, thereby affecting the quality of the product. In addition, most coffee products on the market only focus on their taste and the refreshing effect of caffeine, while ignoring other health benefits such as suppressing appetite, breaking down greasiness, improving the three highs, and controlling purines. Therefore, it is very necessary to develop a cold-brew freeze-dried coffee preparation method that can effectively improve the retention rate of coffee ingredients, reduce ingredient loss, maintain the original flavor and nutritional components of coffee, and have multiple health benefits. Summary of the Invention

[0004] To address these issues and overcome existing deficiencies, the present invention provides a method for preparing cold-brewed, freeze-dried coffee. This method utilizes a combination of low-temperature cold extraction and freeze-drying processes to extract the active ingredients from coffee and yerba mate at a relatively low temperature. Vacuum freeze-drying preserves the flavor and nutrients, avoiding the loss of ingredients caused by high temperatures. Furthermore, the synergistic effect of coffee and yerba mate components activates lipolysis and promotes fat oxidation, thereby contributing to health, metabolism, and weight management.

[0005] The present invention provides the following technical solution: A method for preparing cold-brewed freeze-dried coffee proposed by the present invention comprises:

[0006] Step 1: Selection of raw materials

[0007] Select high-quality Arabica coffee beans and high-quality Argentinian yerba mate. The coffee beans must have rich and uniform sour, sweet and fruity flavors, and the yerba mate must be rich in various amino acids and natural saponins. The selected coffee beans and yerba mate are cleaned and screened separately to remove impurities.

[0008] Step 2: Cold extraction of coffee beans

[0009] The processed coffee beans are ground into granules and added into cold water with a ratio of cold water to coffee beans of 2:8. The coffee beans are extracted for 18-24 hours at a low temperature of 0-5°C using low-temperature cold extraction technology. Meanwhile, the processed yerba mate is crushed and added into cold water, and extracted using the same low-temperature cold extraction conditions as above, so as to avoid the damage of high temperature to the components of yerba mate and coffee, and effectively retain the bioactive substances such as polyphenols and caffeine in the coffee and various essential amino acids in the yerba mate.

[0010] Step 3: Mixing and filtering

[0011] The coffee cold extract and the yerba mate cold extract are mixed evenly in a certain proportion, and then the mixed cold extract is filtered to remove impurities such as coffee grounds and yerba mate grounds.

[0012] Step 4: Vacuum freeze-drying

[0013] The filtered mixed cold-extract extract is vacuum freeze-dried under the following conditions: temperature between -30°C and -50°C, and time is controlled within 48 hours, so that the moisture content of the freeze-dried powder is lower than 3%. The active ingredients and flavor structure in the freeze-dried powder are protected to the greatest extent from being destroyed during the low-temperature sublimation drying process.

[0014] Step 5: Crushing and homogenization

[0015] The freeze-dried blocks are crushed and evenly mixed to ensure that the freeze-dried powder particle size is uniform and consistent to improve the solubility of the product.

[0016] Step 6: Packaging

[0017] The final cold-brewed freeze-dried yerba mate coffee powder is sealed and packaged. The packaging material must have good barrier properties and can effectively isolate water vapor and oxygen to ensure the dry state of the coffee powder and the long-term stability of its flavor.

[0018] The method for preparing cold-brewed freeze-dried coffee proposed by the present invention has the following advantages:

[0019] 1. Excellent nutrition and flavor retention: Low-temperature cold extraction and freeze-drying technology is used throughout the process to avoid high-temperature processing, significantly reducing the loss of polyphenols, volatile aroma substances, caffeine, essential amino acids in yerba mate and other ingredients, retaining the original flavor and nutritional value of coffee and yerba mate to the greatest extent, forming a dual aroma.

[0020] 2. Health Benefits: Chlorogenic acid can inhibit pancreatic lipase activity, reducing intestinal absorption of dietary fat by 30%, controlling calorie intake from the source and solving the problem of greasiness; yerba mate polyphenols and caffeine work synergistically to promote the release of dopamine and serotonin, improving concentration by 50%, relieving mental fatigue, and providing all-day brain support; yerba mate polyphenols block the activity of key enzymes in uric acid synthesis, reducing the conversion of endogenous purines into uric acid. Chlorogenic acid enhances the efficiency of renal uric acid excretion, reducing blood uric acid concentration by 10-15%, thereby reducing purine and uric acid levels; Yerba mate saponins interfere with the activity of HMG-CoA reductase, reducing the production of low-density lipoprotein (LDL). Caffeine activates lipoprotein lipase (LPL) and promotes triglyceride metabolism, thereby lowering blood lipids and promoting circulatory metabolism. The antioxidant capacity of the combination of chlorogenic acid and polyphenols is twice that of green tea. It can efficiently scavenge free radicals and effectively combat oxidative stress damage. At the same time, it can also inhibit inflammatory pathways and relieve muscle inflammation after exercise. The phenylalanine contained in yerba mate can suppress appetite, help control appetite, and contribute to weight loss and fat burning.

[0021] 3. Healthy ingredients: The ingredients are only natural ingredients such as Arabica coffee beans and high-quality Argentinian yerba mate tea. The ingredient list is clean and it is a healthy drink. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only 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 ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0023] Example 1: Preparation of basic yerba mate coffee

[0024] 1. Select 50g of high-quality Arabica coffee beans and 20g of high-quality Argentinian yerba mate. After washing and screening to remove impurities, grind the coffee beans into medium particle size (particle size range 1-2mm) and crush the yerba mate into coarse powder.

[0025] 2. Add coffee bean granules to 500mL of cold water and yerba mate powder to 200mL of cold water, place them in a constant temperature environment at 4℃, and soak for 20 hours;

[0026] 3. After the cold brew is completed, filter out the coffee grounds and yerba mate tea grounds respectively to obtain the coffee cold brew liquid and yerba mate tea cold brew liquid, and mix the two evenly;

[0027] 4. Place the mixed cold extract in a vacuum freeze dryer, set the freeze-drying temperature to -40°C, and the freeze-drying time to 40 hours to obtain a block extract with a measured water content of 2.4%;

[0028] 5. Grind the freeze-dried block into fine powder, sieve to ensure uniform particles, and use aluminum foil composite material bags for nitrogen-filled and sealed packaging.

[0029] Example 2: Preparation of Flavored Yerba Mate Coffee

[0030] 1. Select 50g of high-quality Arabica coffee beans and 20g of high-quality Argentine yerba mate, wash and screen them, then grind and crush them;

[0031] 2. Add coffee bean granules to 500mL of cold water and yerba mate coarse powder to 200mL of cold water. Add 0.8g of natural citrus peel to each of the two cold extraction systems. Place in a constant temperature environment at 4℃ and soak for 20 hours.

[0032] 3. After the cold brew is completed, filter and remove impurities to obtain the citrus-flavored coffee cold brew liquid and yerba mate cold brew liquid, and mix them evenly.

[0033] 4. Place the mixed cold extract in a vacuum freeze dryer, set the freeze-drying temperature to -40°C, and the freeze-drying time to 40 hours to obtain a freeze-dried block with a moisture content of 2.6%;

[0034] 5. Grind the freeze-dried block into fine powder, sieve to ensure uniform particles, and seal and package with nitrogen.

[0035] Comparison summary between Example 1 and Example 2:

[0036]

[0037]

[0038] in:

[0039] Madaine: Activates the AMPK (adenosine monophosphate-activated protein kinase) pathway, promotes the decomposition of fat into free fatty acids (FFA), and continuously supplies energy;

[0040] Caffeine: stimulates adrenaline secretion, accelerates FFA into mitochondrial oxidation, and increases resting metabolic rate by 12-15%;

[0041] Chlorogenic acid: inhibits intestinal lipase activity, reduces triglyceride hydrolysis, and blocks 30% of fat absorption;

[0042] Polyphenols: Anti-inflammatory and synergistic, prolonging the fat oxidation window, and continuously burning fat for 3-5 hours after exercise;

[0043] The comparison between Example 1 and Example 2 fully verifies that the cold-brewed freeze-dried coffee preparation method provided by the present invention can effectively retain the original flavor and nutritional components of coffee and yerba mate. By directly introducing natural spices in the low-temperature cold-brew stage, products with various flavors can be easily developed. Since a low-temperature process is adopted throughout the process, the added natural flavor substances can be well retained, and no additional high-temperature flavoring step is required, thereby avoiding flavor loss or distortion. Regardless of whether flavor substances are added, the core low-temperature cold-brew and vacuum freeze-drying processes can remain consistent, ensuring the product's excellent performance in terms of low moisture content, high solubility and retention of active ingredients, providing a cold-brewed freeze-dried coffee preparation method that is efficient and energy-saving, can maximize the retention of original flavor and nutritional components, and is easy to achieve flavor diversification.

[0044] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, material, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, material, or apparatus.

[0045] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing cold-brew freeze-dried coffee, characterized in that: The method comprises the following steps: Step 1: Select high-quality Arabica coffee beans and high-quality Argentinian yerba mate; clean and screen the selected coffee beans and yerba mate to remove impurities. Step 2: Grind the processed coffee beans into granules and add them to cold water with a ratio of cold water to coffee beans of 2:

8. Use low-temperature cold extraction technology to extract for 18-24 hours at a low temperature of 0-5°C. At the same time, crush the processed yerba mate and add it to cold water. Extract it under the same low-temperature cold extraction conditions as above to avoid high temperature damage to the components of yerba mate and coffee, and effectively retain the polyphenols, caffeine in the coffee, and various essential amino acids in the yerba mate, and other bioactive substances. Step 3: Mix the coffee cold brew liquid and the yerba mate cold brew liquid in a certain proportion, and then filter the mixed cold brew extract to remove impurities such as coffee grounds and yerba mate grounds. Step 4: The filtered mixed cold extract is vacuum freeze-dried under the following conditions: temperature of -30°C to -50°C, time controlled within 48 hours, and the moisture content of the freeze-dried powder is ultimately less than 3%. The active ingredients and flavor structure in the freeze-dried powder are protected to the greatest extent during the low-temperature sublimation drying process. Step 5: Crush the freeze-dried blocks and mix them evenly to ensure that the freeze-dried powder particle size is uniform and consistent to improve the solubility of the product. Step 6: The final cold-brewed freeze-dried yerba mate coffee powder is sealed and packaged. The packaging material must have good barrier properties and can effectively isolate water vapor and oxygen to ensure the dry state of the coffee powder and the long-term stability of its flavor.

2. The method for preparing cold-brew freeze-dried coffee according to claim 1, wherein: The high-quality Arabica coffee beans selected are required to have rich and uniform sour, sweet and fruity flavor substances, and yerba mate must be rich in various amino acids and natural saponins.

3. The method for preparing cold-brew freeze-dried coffee according to claim 1, wherein: The processed coffee beans are ground into granules with a particle size range of 1-2 mm.

4. The method for preparing cold-brew freeze-dried coffee according to claim 1, wherein: The cold extraction time is 20-22 hours to maximize the retention of coffee flavor substances and bioactive components.

5. The method for preparing cold-brew freeze-dried coffee according to claim 1, wherein: The freeze-drying temperature is controlled between -40°C and -45°C to effectively reduce energy consumption and better preserve the flavor components of the coffee.

6. The method for preparing cold-brew freeze-dried coffee according to claim 1, wherein: The cold brew extract is filtered by ultrafiltration or microfiltration to ensure that impurities are removed while minimizing the loss of active ingredients in the coffee.

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