Plant extract, preparation method thereof and beverage
This fruit-coffee beverage, prepared by extracting coffee extract and fruit juice using two stages of acidic aqueous solution extraction, solves the sedimentation problem that occurred during long-term sales of fruit-coffee beverages, improves the stability and aroma of the beverage, and enhances its taste.
Patent Information
- Application Number
- CN202511394460.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-26
- Publication Date
- 2025-11-07
AI Technical Summary
Existing fruit coffee drinks suffer from sedimentation issues during long-term sales, affecting consumers' drinking experience and visual appeal. They also lack aroma, which is difficult to effectively resolve with current technology.
Plant-based powder was sprayed and soaked in two acidic aqueous solutions to prepare first and second extracts, which were then combined and subjected to primary filtration, centrifugation, and fine filtration to prepare plant extracts. These extracts were then combined with coffee extract and fruit juice to prepare a beverage.
It improves the stability of beverages, reduces sedimentation during long-term storage, enhances aroma and taste, and improves the consumer's drinking experience.
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Figure CN120898907A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of plant extraction, in particular to a plant extract and a preparation method and a beverage thereof. BACKGROUND
[0002] Plants contain various components, including polyphenols, amino acids, proteins, fats, fibers, etc., and the content of each component in the prepared plant extract has a great influence on its performance and quality, especially the taste such as sourness, bitterness, aroma, etc., which also affects the stability of the beverage containing the plant extract itself or the beverage containing the plant extract. In recent years, mixed beverages containing coffee and juice have been popular among consumers due to their sweet and sour taste, refreshing, refreshing, and concentration effects. The existing beverage production technology is to mix and blend coffee extract, coffee concentrate or instant coffee with juice, and then add food additives to obtain a mixture, but since it needs to be sold on the shelf for a long time, the problem of sedimentation is increasingly prominent, thereby affecting the drinking experience and appearance of consumers. SUMMARY
[0003] Therefore, it is necessary to provide a preparation method of a plant extract, so that the beverage containing the plant extract prepared by the preparation method has excellent stability, little sedimentation during long-term storage, and more uplifted aroma, thereby improving the taste and appearance of the beverage.
[0004] In a first aspect, the present application provides a preparation method of a plant extract, comprising the following steps:
[0005] providing a plant grinding powder;
[0006] spraying the plant grinding powder with a first acidic aqueous solution to prepare a first extract;
[0007] immersing the sprayed plant grinding powder in a second acidic aqueous solution to prepare a second extract;
[0008] combining the first extract and the second extract to prepare a plant extract.
[0009] In some embodiments, the first acidic aqueous solution and the second acidic aqueous solution are each independently obtained by mixing an organic acid and water.
[0010] In some embodiments, the preparation method of the plant extract further comprises at least one of (1) to (6):
[0011] (1) the mass ratio of the plant grinding powder to the first acidic aqueous solution is 1: (4-6);
[0012] (2) the temperature of the first acidic aqueous solution is 90-95°C;
[0013] (3) the spraying time is 10-20 minutes;
[0014] (4) the mass ratio of the plant grinding powder to the second acidic aqueous solution is 1:(5-7);
[0015] (5) the temperature of the second acidic aqueous solution is 75-85℃;
[0016] (6) the soaking time is 10-30 minutes.
[0017] In some embodiments, after the first extraction solution and the second extraction solution are combined, primary filtration, centrifugal separation, and fine filtration are performed, and the filtrate is collected to obtain a plant extract;
[0018] Optionally, the pore size of the medium used for the primary filtration is 50-150 μm;
[0019] Optionally, the pore size of the medium used for the fine filtration is 1-5 μm.
[0020] In a second aspect, the present application further provides a coffee extract, which is prepared by the preparation method of the plant extract of the first aspect, and the plant grinding powder comprises coffee grinding powder.
[0021] In a third aspect, the present application further provides a beverage, wherein the components of the beverage comprise the coffee extract provided in the second aspect and fruit juice, and the fruit juice comprises one or more of concentrated fruit juice and non-concentrated reduced fruit juice.
[0022] In some embodiments, the mass addition amount of the coffee extract in the beverage is 25-50%, and / or the mass addition amount of the fruit juice in the beverage is 1-5%.
[0023] In some embodiments, the components of the beverage further comprise one or more of white granulated sugar, fructose syrup, acidity regulator, antioxidant, and essence;
[0024] Optionally, the mass addition amount of the white granulated sugar in the beverage is 2-5%;
[0025] Optionally, the mass addition amount of the fructose syrup in the beverage is 2-5%;
[0026] Optionally, the acidity regulator comprises one or more of citric acid, malic acid, and sodium citrate;
[0027] Optionally, the mass addition amount of the acidity regulator in the beverage is 0.01-0.25%;
[0028] Optionally, the antioxidant comprises one or more of vitamin C, sodium ascorbate, and D-sodium erythorbate;
[0029] Optionally, the antioxidant is added in the beverage in an amount of 0.01%-0.03% by mass;
[0030] Optionally, the essence includes one or more of fruit essence;
[0031] Optionally, the essence is added in the beverage in an amount of 0.05%-0.2% by mass.
[0032] In some embodiments, the pH of the beverage is <3.9; optionally, the pH of the beverage is 3.0-3.9.
[0033] In a fourth aspect, the present application further provides a method for preparing a beverage, comprising the following steps:
[0034] Mixing the components of the beverage provided in the third aspect, sterilizing, and preparing the beverage.
[0035] Compared with the conventional technology, the technical solution of the present application has the following beneficial effects:
[0036] The present application sprays the plant grinding powder with a first acidic aqueous solution and then soaks the plant grinding powder with a second acidic aqueous solution, so that the beverage containing the plant extract prepared by the preparation method has excellent stability, a very small amount of precipitation during long-term storage, a more upward plant extract aroma, improved beverage taste and appearance, and improved consumer drinking experience. BRIEF DESCRIPTION OF DRAWINGS
[0037] Figure 1 The present application is a process flow chart for preparing a plant extract.
[0038] Figure 2 The present application is a process flow chart for preparing a beverage.
[0039] Figure 3 The present application is a physical picture of a beverage prepared in Example 6.
[0040] Figure 4 The present application is a physical picture of a beverage prepared in Example 7.
[0041] Figure 5 The present application is a physical picture of a beverage prepared in Example 9.
[0042] Figure 6 The present application is a physical picture of a beverage prepared in Example 11. DETAILED DESCRIPTION
[0043] For the purpose of clarity, the present application will be described below with reference to the attached drawings. The preferred embodiments of the present application are shown in the drawings. However, the present application can be realized in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and fully convey the scope of the application to those skilled in the art.
[0044] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description of the application herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.
[0045] As used herein, "optionally", "optional", "optional" means selected from two parallel schemes of "have" or "no". If there are multiple "options" in a technical solution, if there is no special instruction and no contradictory relationship or mutual restriction, each "option" is independent. The term "and / or" used herein includes any and all combinations of one or more related listed items. The "multiple", "various" and the like referred to herein, if not specifically limited, means greater than 2 or equal to 2 in quantity, for example, "one or more" means one, two or more than two. The open technical features or technical solutions described by the terms "contain", "include", "comprise" and the like in this paper, if there is no other instruction, do not exclude additional members other than the listed members, which can be regarded as providing both the closed features or solutions composed of the listed members, and the open features or solutions including additional members outside the listed members.
[0046] In this application, the terms "first", "second", "third", "fourth" and the like in "first aspect", "second aspect", "third aspect", "fourth aspect" and the like are only used for description purposes, and cannot be understood as indicating or implying relative importance or quantity, nor can it be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third", "fourth" and the like only serve the purpose of non-exhaustive enumeration description, and should be understood as not constituting a closed limitation on the quantity.
[0047] If there is no special instruction, all embodiments and optional embodiments of the present application can be combined with each other to form new technical solutions.
[0048] Fruit coffee is a mixed drink containing coffee and fruit juice. In recent years, fruit coffee has been popular among consumers due to its sweet and sour taste and refreshing properties. Ready-to-drink drinks have also appeared on the market. The existing fruit coffee production technology is to mix and blend coffee extract, coffee concentrate or instant coffee after dissolution and filtration with dissolved and filtered fruit juice, and then add food additives and mix. After filtration, sterilization and filling, it is obtained. However, because it needs to be sold on the shelf for a long time, the precipitation problem is increasingly prominent, thereby affecting the drinking experience and appearance of consumers.
[0049] Therefore, the present application aims to solve the technical problem of precipitation of fruit coffee drinks, while improving the aroma, taste and appearance of fruit coffee drinks.
[0050] In a first aspect, the present application provides a method for preparing a plant extract (see Appendix Figure 1 ), comprising the following steps:
[0051] S10, providing a plant ground powder.
[0052] S20, spraying the plant ground powder with a first aqueous acid solution to prepare a first extract.
[0053] S30, soaking the sprayed plant ground powder with a second aqueous acid solution to prepare a second extract.
[0054] S40, combining the first extract and the second extract to prepare a plant extract.
[0055] The present application uses an aqueous organic acid solution to sequentially spray and soak the plant ground powder. First, spraying with an aqueous organic acid solution can extract better aroma from the plant ground powder, and at the same time, the air inside the plant ground powder can be discharged to improve the yield of the second soaking extraction. Soaking extraction can further improve the stability of the plant extract, while reducing the extraction temperature, reducing the bitterness of the plant extract, and improving the taste. The present application extracts the plant ground powder with two-stage aqueous organic acid solution, which can effectively slow down the re-precipitation during the shelf life, improve the taste and appearance.
[0056] In some embodiments, the plant ground powder includes one or more of a fruit ground powder, a seed ground powder, and a flower ground powder of a plant. As a non-limiting example, the plant ground powder includes a ground powder of coffee beans and / or legumes. For example, the plant ground powder includes coffee ground powder, and the plant ground powder includes legume ground powder. Illustratively, the legume ground powder includes one or more of red bean, black bean, green bean, soybean, broad bean, pea, adzuki bean, and kidney bean ground powder.
[0057] In some embodiments, the coffee ground powder is obtained by grinding coffee beans into powder. As non-limiting examples, the coffee beans include one or more of Arabica coffee beans and Robusta coffee beans.
[0058] In some embodiments, the first acidic aqueous solution and the second acidic aqueous solution are independently obtained by mixing an organic acid and water.
[0059] In some embodiments, the organic acid includes one or more of citric acid and malic acid.
[0060] In some embodiments, the mass concentration of the organic acid in the first acidic aqueous solution and the second acidic aqueous solution is independently 0.2%-0.6%, including but not limited to 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, 0.55%, 0.6% or a range formed by any two of the foregoing and numerical values within the range.
[0061] In some embodiments, the mass ratio of the plant ground powder and the first acidic aqueous solution is 1:(4-6), including but not limited to 1:4, 1:4.5, 1:5, 1:5.5, 1:6 or a range formed by any two of the foregoing and numerical values within the range.
[0062] In some embodiments, the temperature of the first acidic aqueous solution is 90°C-95°C, including but not limited to 90°C, 91°C, 92°C, 93°C, 94°C, 95°C or a range formed by any two of the foregoing and numerical values within the range.
[0063] In some embodiments, the time of spraying is 10 min-20 min, including but not limited to 10 min, 12 min, 15 min, 18 min, 20 min or a range formed by any two of the foregoing and numerical values within the range.
[0064] In some embodiments, the mass ratio of the plant ground powder and the second acidic aqueous solution is 1:(5-7), including but not limited to 1:5, 1:5.5, 1:6, 1:6.5, 1:7 or a range formed by any two of the foregoing and numerical values within the range. It can be understood that the mass ratio is based on the mass of the plant ground powder before spraying.
[0065] In some embodiments, the temperature of the second acidic aqueous solution is 75°C-85°C, including but not limited to 75°C, 78°C, 80°C, 82°C, 85°C or a range formed by any two of the foregoing and numerical values within the range.
[0066] In some embodiments, the soaking time is 10-30 minutes, including but not limited to 10 minutes, 12 minutes, 15 minutes, 18 minutes, 20 minutes, 22 minutes, 25 minutes, 28 minutes, 30 minutes, or a range formed by any two of the foregoing and numerical values within the range.
[0067] In some embodiments, after the first extraction solution and the second extraction solution are combined, primary filtration, centrifugal separation, and fine filtration are performed, and the filtrate is collected to obtain the plant extract.
[0068] In some embodiments, the primary filtration is performed using a medium with a pore size of 50-150 μm, including but not limited to 53 μm, 63 μm, 74 μm, 88 μm, 105 μm, 125 μm, or a range formed by any two of the foregoing and numerical values within the range.
[0069] In some embodiments, the fine filtration is performed using a medium with a pore size of 1-5 μm, including but not limited to 1 μm, 3 μm, 5 μm, or a range formed by any two of the foregoing and numerical values within the range.
[0070] In some embodiments, after the first extraction solution and the second extraction solution are combined, primary filtration is performed using a filter bag with a pore size of 53 μm, followed by centrifugal separation using a disc centrifuge, and fine filtration using a filter medium with a pore size of 1 μm.
[0071] If the present application first uses a two-stage extraction process of spraying and soaking to obtain an extraction solution, then adds acid to the extraction solution, and performs separation and filtration after a period of reaction and precipitation, the acid precipitation time will be additionally increased, which will affect the production efficiency and is not conducive to industrial production. At the same time, the use of an acidic aqueous solution for extraction can improve the aroma and taste of the plant extract, and adding acid to the extraction solution cannot achieve the technical effects of the present application.
[0072] In a second aspect, the present application also provides a coffee extract prepared by the method for preparing a plant extract of the first aspect, wherein the plant powder includes coffee powder.
[0073] In a third aspect, the present application also provides a beverage, wherein the ingredients of the beverage include the coffee extract provided in the second aspect and fruit juice. In some embodiments, the fruit juice includes one or more of concentrated fruit juice and non-concentrated reduced fruit juice. The concentrated fruit juice and the non-concentrated reduced fruit juice are prepared from fruits. Exemplarily, the fruits include one or more of apple, grapefruit, lemon, pear, pineapple, litchi, passion fruit, and roxburgh apple.
[0074] In some embodiments, the coffee extract is added to the beverage in an amount of 25-50% by mass, including but not limited to 25%, 30%, 35%, 40%, 45%, 50%, or a range formed by any two of the foregoing, and values therein.
[0075] In some embodiments, the fruit juice is added to the beverage in an amount of 1-5% by mass, including but not limited to 1%, 2%, 3%, 4%, 5%, or a range formed by any two of the foregoing, and values therein. It will be appreciated that the fruit juice is added to the beverage in a single amount by mass.
[0076] In some embodiments, the beverage further includes one or more of white sugar, fructose syrup, an acidity regulator, an antioxidant, and a flavoring. As non-limiting examples, the acidity regulator includes one or more of citric acid, malic acid, and sodium citrate. As non-limiting examples, the antioxidant includes one or more of vitamin C, sodium ascorbate, and D-sodium erythorbate. As non-limiting examples, the flavoring includes one or more of fruit flavors.
[0077] In some embodiments, the white sugar is added to the beverage in an amount of 2-5% by mass, including but not limited to 2%, 3%, 4%, 5%, or a range formed by any two of the foregoing, and values therein.
[0078] In some embodiments, the fructose syrup is added to the beverage in an amount of 2-5% by mass, including but not limited to 2%, 3%, 4%, 5%, or a range formed by any two of the foregoing, and values therein.
[0079] In some embodiments, the acidity regulator is added to the beverage in an amount of 0.01-0.25% by mass, including but not limited to 0.01%, 0.03%, 0.05%, 0.08%, 0.1%, 0.12%, 0.15%, 0.18%, 0.2%, 0.22%, 0.25%, or a range formed by any two of the foregoing, and values therein.
[0080] In some embodiments, the antioxidant is added to the beverage in an amount of 0.01-0.03% by mass, including but not limited to 0.01%, 0.015%, 0.02%, 0.025%, 0.03%, or a range formed by any two of the foregoing, and values therein.
[0081] In some embodiments, the flavoring is added to the beverage in an amount of 0.05-0.2% by mass, including but not limited to 0.05%, 0.08%, 0.1%, 0.12%, 0.15%, 0.18%, 0.2%, or a range formed by any two of the foregoing, and values therein.
[0082] In some embodiments, the pH of the beverage is <3.9, and the beverage has good stability and little precipitation during long-term storage, and the shelf life can reach 9 months. Further, the pH of the beverage is 3.0-3.9, including but not limited to 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9 or a range formed by any two of the foregoing and a value within the range, and the beverage has higher stability in the pH range.
[0083] In a fourth aspect, the application also provides a preparation method of the beverage, comprising the following steps:
[0084] The components of the beverage provided in the third aspect are mixed, sterilized, and the beverage is prepared.
[0085] The components of the beverage provided in the third aspect are mixed, sterilized, and the beverage is prepared. Figure 2 In some embodiments, the components of the beverage provided in the third aspect are mixed, adjusted, and filled to volume, and then the beverage is obtained by UHT sterilization and aseptic filling.
[0086] The components of the beverage provided in the third aspect are mixed, sterilized, and the beverage is prepared. Figure 2 In some embodiments, before the components of the beverage provided in the third aspect are mixed, the components are dissolved and filtered, and then mixed.
[0087] It should be noted that the experimental methods in the following embodiments of the application without specific conditions are usually carried out under conventional conditions or according to the conditions recommended by the manufacturers. The various raw materials used in the embodiments are commercially available products or can be prepared by known means by those skilled in the art.
[0088] Example 1 Coffee extract
[0089] The preparation method of the coffee extract provided in this embodiment is as follows:
[0090] When extracted into water, citric acid is added to the water through online mixing to control the mass concentration of citric acid in the water to be 0.2wt%, and the temperature is adjusted to 95℃ to form a first acidic aqueous solution.
[0091] The coffee ground powder is sprayed and extracted with the first acidic aqueous solution, and the mass ratio of the coffee ground powder to the first acidic aqueous solution is 1:4. The spraying and extraction is carried out for 10 min, and the extraction liquid is collected.
[0092] The temperature of the first acidic aqueous solution is adjusted to 85℃ to form a second acidic aqueous solution.
[0093] The coffee ground powder after spraying and extraction is soaked with the second acidic aqueous solution, and the mass ratio of the coffee ground powder to the second acidic aqueous solution is 1:7. After soaking for 10 min, the soaking liquid is collected.
[0094] The extraction liquid and the soaking liquid are combined, and then 53 μm drum filtration, disc centrifugation and 1 μm filter core fine filtration are sequentially performed to obtain the coffee extraction liquid.
[0095] Example 2 Coffee extraction
[0096] The preparation method of the coffee extraction provided in this example is as follows:
[0097] When the water is extracted, malic acid is added to the water through online mixing, the mass concentration of the malic acid in the water is controlled to be 0.2 wt%, and the temperature is controlled to be 95°C to form a first acidic aqueous solution.
[0098] The coffee ground powder is sprayed and extracted by using the first acidic aqueous solution, the mass ratio of the coffee ground powder to the first acidic aqueous solution is 1:4, the spraying and extraction is performed for 10 min, and the extraction liquid is collected.
[0099] The temperature of the first acidic aqueous solution is controlled to be 85°C to form a second acidic aqueous solution.
[0100] The coffee ground powder after spraying and extraction is soaked by using the second acidic aqueous solution, the mass ratio of the coffee ground powder to the second acidic aqueous solution is 1:7, the soaking is performed for 10 min, and the soaking liquid is collected.
[0101] The extraction liquid and the soaking liquid are combined, and then 63 μm drum filtration, disc centrifugation and 3 μm filter core fine filtration are sequentially performed to obtain the coffee extraction liquid.
[0102] Example 3 Coffee extraction
[0103] The preparation method of the coffee extraction provided in this example is as follows:
[0104] When the water is extracted, malic acid is added to the water through online mixing, the mass concentration of the malic acid in the water is controlled to be 0.2 wt%, and the temperature is controlled to be 95°C to form a first acidic aqueous solution.
[0105] The coffee ground powder is sprayed and extracted by using the first acidic aqueous solution, the mass ratio of the coffee ground powder to the first acidic aqueous solution is 1:4, the spraying and extraction is performed for 10 min, and the extraction liquid is collected.
[0106] The temperature of the first acidic aqueous solution is controlled to be 85°C to form a second acidic aqueous solution.
[0107] The coffee ground powder after spraying and extraction is soaked by using the second acidic aqueous solution, the mass ratio of the coffee ground powder to the second acidic aqueous solution is 1:7, the soaking is performed for 10 min, and the soaking liquid is collected.
[0108] The extraction liquid and the soaking liquid are combined, and then sequentially subjected to 53 μm drum filtration, disc centrifugation, and 1 μm filter cartridge fine filtration to obtain the coffee extraction liquid.
[0109] Example 4
[0110] The difference between this example and Example 1 is that the mass content of citric acid in the first and second acidic aqueous solutions used in this example is 0.1 wt%, and the remaining steps are consistent with Example 1.
[0111] Example 5
[0112] The difference between this example and Example 1 is that the mass content of citric acid in the first and second acidic aqueous solutions used in this example is 0.7 wt%, and the remaining steps are consistent with Example 1.
[0113] Comparative Example 1
[0114] The difference between this example and Example 1 is that pure water without organic acid is used for spraying and soaking in this comparative example, and the remaining steps are consistent with Example 1.
[0115] Comparative Example 2
[0116] The difference between this example and Example 1 is that only the first acidic aqueous solution is used to spray extract the coffee powder in this comparative example, and no soaking is performed, the mass ratio of the coffee powder to the first acidic aqueous solution is 1:11, and the spray extraction time is 20 min, and the remaining steps are consistent with Example 1.
[0117] Comparative Example 3
[0118] The difference between this example and Example 1 is that only the second acidic aqueous solution is used to soak the coffee powder in this comparative example, and no spray extraction is performed, the mass ratio of the coffee powder to the second acidic aqueous solution is 1:11, and the soaking time is 20 min, and the remaining steps are consistent with Example 1.
[0119] Example 6 Fruit Coffee Drink
[0120] Example 6 Fruit Coffee Drink Figure 2 The coffee extraction liquid prepared in Example 1 is blended with white granulated sugar, fruit juice, acidity regulator (citric acid), antioxidant (vitamin C), and food flavoring (lemon flavoring), and then filled to volume after UHT sterilization, and then aseptically filled to obtain the drink.
[0121] The formula of the fruit coffee drink contains, by mass percentage:
[0122] Coffee extraction liquid 25%,
[0123] White granulated sugar 4.5%,
[0124] fructose syrup 4.5%,
[0125] fruit juice 2%,
[0126] acidity regulator (citric acid) 0.14%,
[0127] acidity regulator (sodium citrate) 0.03%,
[0128] antioxidant (vitamin C) 0.02%, and
[0129] flavoring (lemon flavor) 0.1%,
[0130] water QS to 100%.
[0131] Example 7 Fruit-Coffee Drink
[0132] The difference from Example 6 is that the coffee extract is the coffee extract prepared in Example 2, and the other ingredients and contents and the preparation method are the same as those of Example 6.
[0133] Example 8 Fruit-Coffee Drink
[0134] The difference from Example 6 is that the coffee extract is the coffee extract prepared in Example 3, and the other ingredients and contents and the preparation method are the same as those of Example 6.
[0135] Example 9 Fruit-Coffee Drink
[0136] The difference from Example 6 is that the coffee extract is the coffee extract prepared in Example 4, and the other ingredients and contents and the preparation method are the same as those of Example 6.
[0137] Example 10 Fruit-Coffee Drink
[0138] The difference from Example 6 is that the coffee extract is the coffee extract prepared in Example 5, and the other ingredients and contents and the preparation method are the same as those of Example 6.
[0139] Example 11 Fruit-Coffee Drink
[0140] The difference from Example 6 is that the coffee extract is the coffee extract prepared in Comparative Example 1, and the other ingredients and contents and the preparation method are the same as those of Example 6.
[0141] Example 12 Fruit-Coffee Drink
[0142] The difference from Example 6 is that the coffee extract is the coffee extract prepared in Comparative Example 2, and the other ingredients and contents and the preparation method are the same as those of Example 6.
[0143] Example 13 Fruit-Coffee Drink
[0144] The difference from Example 6 is that the coffee extract is the coffee extract prepared in Comparative Example 3, and the other ingredients and contents, preparation method are consistent with Example 6.
[0145] Test Example 1
[0146] The turbidity of the fruit coffee drinks prepared in Examples 6-13 was tested, and the test method was to use a Hash TL2300 turbidimeter to determine the turbidity. The test results are shown in Table 1.
[0147] Table 1: Turbidity test results of fruit coffee drinks
[0148]
[0149] As can be seen from the results in Table 1, the turbidity of the fruit coffee drinks prepared by the coffee extract prepared by two-stage acid liquid extraction of coffee ground powder in Examples 6-10 is lower than 120 NTU, and the turbidity of Examples 11-12 is much higher than that of Examples 6-10. It can be seen that the acidic aqueous solution extraction process has a great influence on the stability of the fruit coffee drinks of the present application. Further, Example 9 has a small amount of precipitation during sample incubation due to the low acid concentration of the acidic aqueous solution extraction. Although the turbidity of Example 10 is also low, the high acid concentration of the acid extraction will lead to frequent clogging of the filter core, increasing the production cost. It can be seen that the acid concentration of the acidic aqueous solution has a significant influence on the preparation of the coffee extract. Further, compared with Example 11, the turbidity of Example 12 has decreased to some extent, but only relying on spray extraction, the acid extraction is not sufficient, and the finished product still has a small amount of precipitation, and the extraction yield is low. Although the turbidity of Example 13 is also low, only relying on immersion extraction, the aroma is weak, and the bitterness is increased.
[0150] Test Example 2
[0151] The fruit coffee drinks prepared in Examples 6-13 were evaluated for performance, including the pH, stability and taste of the fruit coffee drinks. The test results are shown in Table 2 and the accompanying Figures 3-6 .
[0152] Table 2: Performance evaluation results of fruit coffee drinks
[0153]
[0154]
[0155] Referring to Table 2 and the accompanying Figures 3-6From the results of Comparative Examples 6-10 and Examples 11-13, it can be seen that the use of the acidic aqueous solution according to the present application can greatly improve the stability of the fruit coffee beverage, with a storage time of up to 2 months at 37°C and up to 9 months at room temperature. The fruit coffee beverage prepared using the coffee extract prepared by two-stage extraction of the extract using pure water only according to Example 11 had a large amount of precipitate after being stored at 37°C for half a month. It can be seen that the technical solution according to the present application can effectively solve the technical problem of poor stability of the existing fruit coffee beverage.
[0156] Furthermore, from the results of Examples 6-8 and Examples 9-10, it can be seen that the acid content in the acidic aqueous solution according to the present application has a great influence on the stability of the fruit coffee beverage ultimately formed from the coffee extract. At the same time, the feasibility of production must also be taken into account.
[0157] Furthermore, from the results of Examples 6 and Examples 12-13, it can be seen that the two-stage acid extraction by spraying and soaking not only affects the stability of the fruit coffee beverage, but also has a great influence on the coffee aroma and taste of the product.
[0158] The technical features of the above-described examples can be combined in any manner. In order to make the description concise, not all possible combinations of the technical features in the above-described examples are described, however, as long as the combinations of the technical features do not contradict each other, they should be considered to be within the scope of the present disclosure.
[0159] The above-described examples only express several embodiments of the present application, and the description is relatively specific and detailed, but it should not be understood as limiting the scope of the patent. It should be noted that for those skilled in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are within the scope of the present application. Therefore, the scope of protection of the present patent should be subject to the appended claims.
Claims
1. A method for the preparation of a plant extract, characterized in that, The method comprises the following steps: providing plant grinding powder; spraying the plant grinding powder with a first acidic aqueous solution to prepare a first extract; immersing the sprayed plant grinding powder in a second acidic aqueous solution to prepare a second extract; combining the first extract and the second extract to prepare a plant extract; each of the first acidic aqueous solution and the second acidic aqueous solution is independently obtained by mixing an organic acid and water; the organic acid comprises one or more of citric acid and malic acid.
2. The method of claim 1, wherein the plant extract is prepared by the steps of: each of the mass concentrations of the organic acid in the first acidic aqueous solution and the second acidic aqueous solution is independently 0.2%-0.6%.
3. The method of claim 1, wherein the plant extract is prepared by the steps of: The method for preparing the plant extract further comprises at least one of (1)-(6): (1) the mass ratio of the plant grinding powder to the first acidic aqueous solution is 1:(4-6); (2) the temperature of the first acidic aqueous solution is 90℃-95℃; (3) the spraying time is 10min-20min; (4) the mass ratio of the plant grinding powder to the second acidic aqueous solution is 1:(5-7); (5) the temperature of the second acidic aqueous solution is 75℃-85℃; (6) the immersing time is 10min-30min.
4. The method for preparing the plant extract according to any one of claims 1 to 3, characterized in that, After the first extract and the second extract are combined, primary filtration, centrifugal separation, and fine filtration are performed, and the filtrate is collected to obtain the plant extract; Optionally, the pore size of the medium used for primary filtration is 50μm-150μm; Optionally, the pore size of the medium used for fine filtration is 1μm-5μm.
5. Coffee extract, characterized in that The plant extract is prepared by the method of any one of claims 1-4, and the plant grinding powder comprises coffee grinding powder.
6. Drink, characterized in that The ingredients of the beverage comprise the coffee extract of claim 5 and juice, and the juice comprises one or more of concentrated juice and non-concentrated reduced juice.
7. The beverage according to claim 6, characterized in that The mass addition amount of the coffee extract in the beverage is 25%-50%; and / or, the mass addition amount of the juice in the beverage is 1%-5%.
8. The beverage according to claim 6, wherein The ingredients of the beverage further comprise one or more of white granulated sugar, fructose syrup, acidity regulator, antioxidant, and essence; Optionally, the mass addition amount of the white granulated sugar in the beverage is 2%-5%; Optionally, the mass addition amount of the fructose syrup in the beverage is 2%-5%; Optionally, the acidity regulator comprises one or more of citric acid, malic acid, and sodium citrate; Optionally, the mass addition amount of the acidity regulator in the beverage is 0.01%-0.25%; Optionally, the antioxidant comprises one or more of vitamin C, sodium ascorbate, and D-sodium erythorbate; Optionally, the mass addition amount of the antioxidant in the beverage is 0.01%-0.03%; Optionally, the essence comprises one or more of fruit essence; Optionally, the mass addition amount of the essence in the beverage is 0.05%-0.2%.
9. The beverage according to claim 6, wherein The pH of the beverage is less than 3.9; optionally, the pH of the beverage is 3.0-3.
9.
10. Process for the preparation of a beverage according to any one of claims 6 to 9, characterized in that, The method comprises the following steps: mixing the ingredients of the beverage, sterilizing, and preparing the beverage.