58 results about "Coffee Flavor" patented technology

The invention discloses a siraitia grosvenorii instant coffee beverage assisting in reducing uric acid and a preparation method thereof, and belongs to the technical field of food based on the theory of homology of medicine and food. The coffee beverage is composed of instant coffee powder, a compound sweetening agent, coconut milk powder, milk powder and composite herbal powder in a specific proportion. The compound herbal powder is composed of poria cocos, peach kernels, dried tangerine or orange peel and momordica grosvenori which are selected from a medicinal and edible substance catalog. The herbal active ingredients and a coffee system are deeply fused by optimizing an extraction process, the dual regulation effects of inhibiting xanthine oxidase and promoting uric acid excretion are synergistically exerted, and the technical contradiction that common caffeine possibly affects uric acid excretion is effectively solved. The zebra fish in-vivo experiment proves that the level of uric acid can be remarkably reduced (Plt: 0.001), the improvement rate is as high as 17.63%, and a safe and effective daily diet intervention scheme is provided for people with hyperuricemia while the coffee flavor and convenience are provided.

The invention discloses a preparation method of a fermented coffee pericarp fruit juice beverage. The coffee pericarp and the fruit juice are used as raw materials and are sequentially fermented by two strains, so that on the premise that the content of chlorogenic acid in the beverage is relatively high, the acerbity of the coffee pericarp is reduced, and the content of flavor substances with fruit flavor, flower flavor and the like is increased, so that the beverage not only has rich coffee flavor and fruit flavor, but also has soft ethanol flavor; the coffee pericarp is mellow and smooth in taste, meets diversified taste requirements of consumers, and provides a new thought for further development and utilization of coffee pericarp.

The invention discloses a method for impregnating coffee beans with fructose under the assistance of ultrasonic waves, and relates to the technical field of food processing, and the method is technically characterized by comprising the following steps: selecting Robursta coffee beans with the moisture content of 10-12%; mixing with a 5% fructose solution according to a solid-liquid ratio of 1: 4, treating for 5-20 minutes (preferably 5 minutes) under ultrasonic waves of 40 kHz and 120 W, and totally impregnating for 4 hours; performing forced air drying at 40 DEG C for 23h until the water content is 10- And baking at the temperature of 175 DEG C for 7-8 minutes. A honeycomb net structure is formed on the surface of the coffee beans through ultrasonic treatment, the total sugar content is remarkably increased to 54.65 mg / g, amino acid composition is affected, and bioactive substances such as polyphenol and flavone are increased. The score of the baked coffee beans is more than 72 (the score of the coffee beans is 74.92 after the coffee beans are subjected to ultrasonic treatment for 5 minutes) through an SCA cup test, and the coffee beans have caramel fragrance, nut fragrance and smoother mouth feel. The method is simple and convenient to operate, low in cost and capable of effectively improving the flavor quality of the Robursta coffee.

The utility model provides a device for uniformly heating a coffee-flavored cake. The device comprises a shell, a turntable, a plurality of placing trays and a worm, wherein a heating space is formed in the shell, the rotating disc and the containing disc are both arranged in the heating space, and a heating unit is arranged on the inner wall of the heating space so as to heat the coffee flavor cake in the shell. The rotating disc is rotatably connected into the heating space, and the multiple containing discs are annularly distributed on the annular face of the rotating disc. The worm is rotationally connected to one side of the shell, the screw pitch of spiral teeth of the worm is matched with the outer diameter of the containing discs, and the spiral teeth of the worm are meshed with the containing discs. According to the structure, the spiral teeth of the worm are meshed with the two adjacent containing boxes, so that the worm rotates, the containing discs can be driven to rotate with the axis of the rotary disc as the axis, and therefore all the containing discs rotate relative to the heating unit in the heating space of the shell, coffee-flavor bread contained in all the containing discs is evenly heated, and the coffee-flavor bread can be evenly heated. The red matching quality of the coffee-flavored cake is favorably improved.

The invention discloses a coffee-flavor plant extract and a preparation method thereof, and the coffee-flavor plant extract is refined by using lophatherum gracile, Chinese olive, folium cortex eucommiae, dendrobium officinale, astragalus membranaceus, codonopsis pilosula, dandelion and liquorice as composite plant raw materials through multi-strain synergistic fermentation and oak barrel aging and curing technologies. The dissolution rate and bioavailability of various bioactive components such as chlorogenic acid, ginsenoside, curcumin and dendrobium polysaccharides are effectively improved through multi-strain synergistic fermentation. The oak barrel ageing endows the product with unique baking, nut and vanilla flavors, the taste is mellow, and the flavor characteristic of coffee is effectively simulated. The plant extract prepared by the invention is rich in various functional components, and can assist in improving the memory ability. Meanwhile, a healthy, caffeine-free and rich-flavor herbaceous plant beverage is provided for consumers, a new solution is provided for product development of plant extracts, and huge market potential and economic value are achieved.

This invention provides a coffee-flavored chocolate composition with enhanced coffee flavor despite reduced caffeine content, and a method for manufacturing the same. The caffeine content in the chocolate composition is adjusted to 60-750 ppm, and the total content of coffee bean palmitate and caffeoyl palmitate is adjusted to 850-6800 mg / kg.

1. Name of the product in this design: Bottle (Mcbert Coffee Flavored Soda). 2. Purpose of this design: This design is used to hold soft drinks. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color.

The invention discloses a coffee freeze-drying device capable of automatically adjusting flavor, which comprises a container and a plurality of elastic plates, a spraying mechanism for introducing coffee extract is arranged in the container, the elastic plates are positioned on the periphery of the spraying mechanism, a plurality of strip-shaped grooves are formed in the top of the container, the strip-shaped grooves are arranged in the radial direction of the container, and the elastic plates are arranged in the container. An elastic partition layer connected with the container is arranged in the strip-shaped groove, a connecting piece connected with the top of the elastic plate is arranged on the elastic partition layer in a penetrating mode, the top of the connecting piece is connected with the connecting piece, a driving mechanism used for driving the connecting piece to rotate is arranged on the top of the connecting piece, and a plurality of supporting plates evenly distributed in the horizontal direction are arranged on the inner wall of the container. According to the device, coffee can be quickly, efficiently, uniformly and uninterruptedly frozen on the premise of effectively reducing the loss of the flavor of the coffee, and the coffee can be powdered without physical stirring before entering a drying procedure, so that the subsequent drying efficiency is improved, and the loss of the flavor of the coffee is reduced.

The invention relates to the technical field of beer brewing processes and particularly discloses a process formula for brewing beer from herbal coffee beans. The invention discloses a formula for brewing beer with herbal coffee beans. The beer is prepared from the following raw materials in percentage by weight: 50-70% of malt, 15-25% of rice, 15-25% of herbal coffee beans and 0.3-0.7% of hops. The preparation method comprises the following steps: S1, pretreatment of herbal coffee beans; s2, crushing the raw materials; s3, performing saccharification and gelatinization; s4, filtering and boiling; s5, performing fermentation; and S6, packaging: carrying out after-ripening treatment on the wine liquid, washing bottles, checking the bottles, loading the wine, checking the wine, sterilizing, checking the wine for the second time, storing labels and boxing to obtain finished products. The technological formula for brewing beer with herbal coffee beans can be used for industrial scale production of special beer with unique herbal coffee flavor, and has the advantages of high brewing efficiency, novel and unique product flavor, good stability, good quality uniformity and long shelf life.

The invention discloses a method for improving coffee flavor by combining biological fermentation with a physical method, which comprises the following steps: step (1) cleaning fresh coffee fruits, removing epicarp of coffee, and inoculating a microbial suspension for fermentation; the microorganisms are compounded by adopting lactobacillus plantarum, saccharomyces cerevisiae and leuconostoc mesenteroides; (2) carrying out ultrahigh pressure treatment or ultrasonic treatment on the fermented coffee beans and fermentation liquor; and (3) cleaning the green coffee beans subjected to ultrahigh-pressure or ultrasonic treatment, draining water, and uniformly paving the green coffee beans on a drying net for drying. Compared with natural wet fermentation, the microbial compound fermentation has the advantages that the pH drop rate is obviously increased, dominant bacterial communities such as lactic acid bacteria and saccharomycetes are increased, the degumming time is shortened by 9 hours, and the sensory quality of the obtained coffee is improved. The content of total phenols, flavones, reducing sugar and total sugar in the raw coffee beans can be increased through ultrasonic ultrahigh-pressure treatment, and the quality of the coffee after ultrahigh-pressure treatment is better improved.

The invention discloses a cold extraction coffee machine and a coffee cold extraction method, belongs to the technical field of cold extraction coffee machines, and solves the problems of long preparation time and coffee flavor loss of existing cold extraction coffee. A cold extraction coffee machine comprises a shell assembly, a locking mechanism, an extraction mechanism and a powder bin, the extraction mechanism and the powder bin are arranged in the shell assembly, the locking mechanism is located outside the shell assembly and connected with the powder bin, and the powder bin is further connected with the extraction mechanism; when the coffee maker is used, after the powder bin is locked through the locking mechanism, the extraction mechanism extracts coffee in the powder bin. The powder bin is unlocked through the locking mechanism, after coffee powder is added into the powder bin, the powder bin is locked through the locking mechanism, the extraction mechanism is turned on after locking to extract coffee in the powder bin, after extraction is completed, a cup is placed at the position corresponding to the opening end of the powder bin, the switch is turned on to receive cold extraction coffee, the cold extraction coffee time is short, and the coffee flavor is good.

The invention provides lycium barbarum peel residue polysaccharide coffee instant powder, which is prepared from the following raw materials in percentage by mass: 1.1 to 1.8 percent of lycium barbarum peel residue polysaccharide, 4.7 to 12.8 percent of beta-cyclodextrin and the balance of black coffee. The invention also provides a preparation method of the lycium barbarum peel residue polysaccharide coffee, which comprises the following steps: respectively sterilizing, grinding and sieving the black coffee, the beta-cyclodextrin and the lycium barbarum peel residue polysaccharide, uniformly mixing to obtain a raw material powdery mixture, uniformly mixing the raw material powdery mixture with drinking water, and drying to obtain the lycium barbarum peel residue polysaccharide coffee instant powder. The lycium barbarum pomace polysaccharide coffee instant powder prepared by the invention has the flavors of lycium barbarum and coffee, is reasonable in formula and simple in processing and manufacturing method, effectively retains the bioactive components of lycium barbarum pomace polysaccharide, and provides technical support for commercial application of the lycium barbarum pomace polysaccharide coffee instant powder.

The present invention provides: coffee beans containing a larger amount of ethyl tiglate, which affects the coffee flavor, than conventional ones; a method for producing the same, etc. An aspect of the present invention provides coffee beans containing 0.1 ppm or more of ethyl tiglate. Another aspect of the present invention provides a production method of coffee beans containing 0.1 ppm or more of ethyl tiglate, the production method including: step (i) for adding a yeast to starting beans, wherein the starting beans are coffee cherries, wet parchment obtained by removing outer skin and pulp from coffee cherries, unroasted coffee beans, or a combination of two or more thereof; and step (ii) for fermenting the starting beans containing the yeast added thereto.

This utility model discloses a coffee bowl assembly and a coffee machine with the coffee bowl assembly. The coffee bowl assembly includes a bowl body, a filter, a coffee bowl lid, and a water distributor. The bottom wall of the bowl body has a liquid outlet hole; the filter is located in the inner cavity of the bowl body and has multiple filter holes; the coffee bowl lid is located at the rim of the bowl body and has multiple water inlets; the water distributor is located at the lower end of the coffee bowl lid and has multiple water distribution holes that connect the inner cavity of the bowl body and the water inlets. The coffee bowl lid separates the coffee powder from the main unit, allowing water and coffee powder to mix and react within the storage space, preventing residue from remaining on the main unit, eliminating the need to clean the main unit, preventing cross-contamination of coffee flavors, and ensuring hygiene and safety. The coffee bowl assembly is easy to disassemble, and each component can be cleaned separately. When the coffee bowl lid is connected to the bowl body, the lid can seal the rim of the bowl body, allowing coffee powder to be placed in the coffee bowl assembly beforehand.

The invention discloses a low-temperature crushing method for preventing coffee flavor deterioration, relates to the technical field of food processing and coffee processing, and is based on cooperative control of a rotor, an inert gas circulation loop, an annular injection nozzle, a purification unit, a phase change temperature limiting assembly and an aroma temporary storage and recharge branch. The method comprises the following steps: S1, acquiring rotating speed and power to calculate a stability index of a river guard, locking an outward discharge boundary and forming annular sheath laminar flow; s2, parameters of a circulating power part are collected to obtain a purification load index, a temperature rise platform index is obtained through power accumulation, smashing is conducted according to a temperature limiting track, and main purification / bypass is distributed in a self-adaptive mode; s3, triggering the adsorption sheet to desorb according to an aroma residence window index, and refilling the aroma into a powder outlet mainstream area; and S4, keeping inert powder discharge. And the swept flow of the sealing gap is discharged outwards from inside to outside.

The invention provides precise coffee baking and flavor preserving equipment, which belongs to the technical field of coffee bean processing and comprises a box shell component, a hot air component, a turnover shaft body component, a baking cylinder component, a rotary driving component, an outer cover component and a feeding and air returning switching component. According to the equipment, coffee beans are evenly heated through rotation of the baking barrel, and accurate temperature control is achieved through a hot air assembly and a temperature sensor; the innovation is that an air return mode is set, the preheating stage is a non-air return mode and used for adding air flow for circulating hot air into the top box body, and the baking stage is switched to a closed-loop air return mode, so that volatile flavor substances are circulated and enriched in the system, and flavor loss can be effectively reduced; after baking is finished, cold air can be switched for rapid cooling, and automatic forward-tilting discharging is achieved by turning over the shaft body. According to the equipment, automatic control from feeding, preheating, sealed return air baking to cooling and discharging is achieved, and the coffee flavor retention effect is remarkably improved while the baking curve is precisely regulated and controlled.

The application discloses a Kosakonia cowanii BSX-h4 strain and application thereof. The Kosakonia cowanii BSX-h4 strain is preserved in the Guangdong Microbial Culture Collection Center, and the preservation date is January 8, 2024, and the preservation number is GDMCC No: 64253. The BSX-h4 strain can be used for fermenting coffee, so that the fermentation process of coffee is stabilized, the quality of coffee beans is improved, the production batch stability is improved, the types and contents of flavor substances such as alcohols, ketones, aldehydes, pyrazines and ethers in green coffee beans and roasted coffee beans are obviously improved, the fruit flavor of coffee beverages is improved, and the strain has food safety, so that the strain can be developed into a coffee flavoring microbial starter, and used for improving coffee flavor and improving coffee quality.

The utility model relates to an integrated coffee boiling system. Comprising a base, an outer tube, a bamboo tube and an electric heating tube, the base is of an inclined table-board structure, the outer tube is obliquely installed on the base through a bearing seat, an inner cavity is formed in the outer tube, an opening is formed in the head of the inclined high side, the bamboo tube is connected with the outer tube in an inserted mode along the opening, and the electric heating tube is arranged at the bottom of the outer tube and used for heating the outer tube and transferring heat to the bamboo tube. Through the cooperation of outer tube radiation heating and cavity convection design, three-dimensional uniform thermal field distribution is achieved, the problem that coffee is burnt bitter due to local overheating is avoided, in addition, natural bamboo fragrance substances (such as bamboo alkene and phenolic compounds) are released in the heating process of the inner wall of the bamboo tube and have a synergistic effect with coffee grease and aromatic components, a unique composite flavor is formed, and the coffee flavor is improved. Meanwhile, the micropore structure of the bamboo fiber can adsorb coffee foreign flavor, and the taste purity is improved.

The application relates to the technical field of coffee making, and discloses a coffee extraction method, a coffee extraction device and a coffee extraction equipment.The method comprises the following steps: obtaining a flavor preference selected by a user, the flavor preference comprising a flavor type and a flavor grade; determining constraint conditions of an extraction process according to the flavor type, and determining extraction parameters corresponding to different extraction stages in the extraction process according to the constraint conditions and the flavor grade, the extraction parameters comprising an extraction flow rate; and when coffee making enters the extraction process, extraction is carried out at different extraction stages according to the corresponding extraction flow rates, so that coffee meeting the flavor preference is obtained.The application controls the flow rate of the extraction process in stages based on the flavor preference of the user, can optimize the extraction proportion of soluble substances of the coffee liquid at different extraction stages, realizes accurate control of the flavor, and achieves the technical effects of improving the flavor expression of the coffee, enhancing the user experience and satisfaction.

According to the steam coffee machine, a stable and uniform heat source is provided through the steam assembly, a traditional water immersion type heating pipe or fuel gas heating mode is replaced, coffee powder and liquid are evenly heated after steam is sprayed into the steam assembly through the steam spray head to be fully mixed, local excessive extraction or insufficient extraction is avoided, and it is ensured that the flavor of coffee is fully released; the mouthfeel is mellow and uniform; the powder receiving displacement assembly drives the coffee cup to automatically and parallelly move between the powder receiving station and the brewing station, the brewing displacement assembly drives the steam jet and the liquid injection pipe to ascend and descend, and automatic operation of the whole process of powder receiving, liquid injection and steam heating is achieved. An operator only needs to add raw materials and does not need to manually adjust a station and a heating distance, so that the operation threshold is greatly reduced, the making efficiency is improved, the dependence on the experience of the operator is eliminated, and accurate regulation and control of coffee making parameters are realized. Unified parameters can continue to be used for manufacturing of different batches, the problem of poor flavor consistency in a traditional process is effectively solved, and the large-scale and standardized production requirements in a commercial scene are met.

The embodiment of the invention relates to a bean grinder, in particular to a coffee bean grinding method and a bean grinder, and the grinding method comprises the following steps: calling corresponding grinding parameters according to a currently received bean grinding instruction; and according to the currently called grinding parameters, grinding the coffee beans currently put into the bean grinder, so that the particle size of the ground coffee obtained after the coffee beans are ground reaches a target range. Compared with the prior art, the method has the advantages that the learning cost of manually grinding coffee by a user can be effectively reduced, different users can grind coffee powder with moderate particle size through the bean grinder in a short time, the phenomenon of excessive extraction or insufficient extraction of the coffee powder in the extraction process is effectively avoided, and the stability of coffee flavor is guaranteed.

The invention relates to the technical field of coffee making, and discloses a coffee making control method and device and coffee making equipment, and the method comprises the steps: obtaining the baking degree of coffee beans currently selected by a user; grinding time and extraction flow rates corresponding to different extraction stages in the extraction process are determined according to the baking degree; after coffee making enters the grinding process, coffee beans are ground according to the grinding time; after coffee making enters the extraction process, extraction is carried out at different extraction stages according to the corresponding extraction flow rates, so that the coffee meeting the preset flavor corresponding to the coffee beans is obtained. The grinding parameters and the extraction parameters are dynamically adjusted according to the baking degrees of the coffee beans, it can be guaranteed that the amount of the coffee powder is enough to present the flavor characteristics of the coffee beans, special flavor substances in the coffee beans can be selectively extracted at different stages, optimal flavor extraction of the coffee beans with different baking degrees is achieved, and the extraction efficiency is improved. The technical effects of improving coffee flavor expressive force and enhancing user experience and satisfaction are achieved.

The invention provides a preparation method of Chinese prescription flavored coffee beverage syrup, which comprises the following steps: adding a coffee mixed material into a second liquid medicine to form a third liquid medicine, the weight percentage of the coffee mixed material in the third liquid medicine is 10-30%, the coffee mixed material comprises re-baked coffee beans and liquorice, and the weight percentage of the coffee mixed material in the third liquid medicine is 10-30%. The special taste of the Chinese medicinal materials is reduced, and the coffee is added, so that the Chinese medicinal materials are popularized in the coffee market and the market is expanded. Wherein a first natural perfume is added into the third water medicine to form a fourth water medicine for reducing the unique taste of the Chinese medicinal materials; wherein the second natural perfume is added into the sixth water medicine in a stuffy soaking manner to form a seventh water medicine, so that the unique taste of the Chinese medicinal materials is reduced, the problem that the application and popularization range of the Chinese medicinal materials in daily life is limited is solved, and the market competitiveness of the product is improved.

The utility model relates to the field of coffee flavor distillation and extraction, in particular to a self-cleaning type efficient coffee aroma distillation and extraction device which comprises a positioning table, a barrel is arranged on one side of the positioning table, a heating cavity is formed in the barrel, a cleaning mechanism is arranged in the heating cavity, and a residue discharging cavity is formed in the bottom of a distillation cavity. A distillation cavity is formed in the top of the barrel, a condensing device is arranged on one side of the barrel, through cooperative operation of a spiral cooling pipe in a cooling box and a draught fan, rapid cooling of steam is achieved, coffee fragrance is effectively prevented from being lost in the cooling process, and through mutual cooperation of a liquid adding box, a peristaltic pump, a liquid separation ring and a spray head of the cleaning mechanism, the cooling effect is improved. Automatic cleaning of the heating cavity is achieved, the manual cleaning burden is greatly relieved, the risk of bacterium breeding caused by residue residues is reduced, and the service life of the equipment is prolonged.

The invention relates to the technical field of health-preserving drinks, and particularly discloses a preparation method of paederia scandens coffee health-preserving tea. The preparation method of the paederia scandens coffee health-preserving tea comprises the following steps: S1, pretreating the raw materials; s2, extracting the paederia scandens; s3, concentrating the paederia scandens; s4, coffee baking and extraction; s5, mixing: mixing the paederia scandens concentrated paste obtained in the step S3 and the coffee extract obtained in the step S4 according to a dry matter weight ratio of 1: 1-1: 2, and stirring for 20-40 minutes at a constant speed at 50-70 DEG C to obtain a mixed solution; s6, drying and powdering; and S7, packaging. The preparation method of the paederia scandens coffee health-preserving tea can be used for producing a solid beverage product with a health-preserving function and a coffee flavor, and the paederia scandens coffee health-preserving tea has the advantages that active ingredients of paederia scandens and coffee flavor substances are reserved, and effective ingredient loss and flavor conflict caused by co-extraction are avoided; and the product has the advantages of quick dissolution, good brewing stability, long shelf life and uniform flavor.

The invention relates to the technical field of coffee making, and discloses a control method of coffee making equipment and the coffee making equipment, the coffee making equipment is provided with a water tank, and the method comprises the steps that in the coffee making process, the first water amount of the water tank is obtained; when the first water quantity reaches the lowest water level, obtaining the coffee type of the currently made coffee, and determining the making type to which the coffee type belongs; and controlling the coffee making process according to the making flow corresponding to the making type. According to the method and the device, dynamic decision making can be performed according to the remaining water amount in the making process of coffee of different making types, coffee making is prevented from being stopped when low water amount is triggered, and continuity of coffee making is guaranteed to the maximum extent, so that the coffee quality is guaranteed, raw material waste is reduced, the technical effect of stable flavor of coffee making is achieved, and user experience is improved.

The present invention provides a delicious chocolate composition having a coffee flavor with good balance of bitterness, fruitiness, and astringency, and a method for producing the same. The content of ethyl acetate in the chocolate composition is adjusted to 5 to 1500 ppb, and / or the content of phenylethyl alcohol is adjusted to 5 to 1500 ppb, and the total content of coffee alcohol palmitate and coffee alcohol palmitate is adjusted to 700 to 7800 mg / kg.

The invention relates to the technical field of American coffee, and discloses a carmine flavor American coffee formula, which comprises the following components by mass: 600-700 g of carmine, 950-1050 ml of normal temperature water, 25-35 g of brown rock sugar, 17-19 g of coffee powder, 95-105 ml of coconut water, 190-210 g of ice block, 75-85 g of carmine jam, and 50-70 g of honey. According to the formula and the preparation method of the American coffee with the carmine flavor, the carmine is taken as a core natural flavor source, the natural flavor of the carmine is fully extracted by adopting a specific process, and the defect that traditional American coffee depends on artificial essence is avoided; in the base blending link, honey, carmine jam and coconut water are fused to form uniform pink base liquid, then the uniform pink base liquid is mixed with coffee liquid in proportion, and layering presentation of fruit fragrance and coffee fragrance is achieved; according to the process, the fresh, sour and sweet taste of the carmine is perceived firstly when the beverage is put into the mouth, then the light mellow fragrance of the coffee is naturally released, the composite taste level is formed, the requirements for flavor diversity and naturalness are met, and the product attraction and market competitiveness are effectively improved.

The invention discloses geotrichum candidum fermented coffee beans and a method for improving the quality of coffee by using the geotrichum candidum fermented coffee beans. According to the technical scheme, the Geotrichum candidum is adopted, the strain number of the Geotrichum candidum is CAU266, and the registration number of the Geotrichum candidum in the China Committee for Culture Collection of Microorganisms is CGMCC No. 30151. After the geotrichum candidum CAU266 is adopted for fermentation, the content of caffeine and the content of trigonelline which are bitter substances in the coffee are reduced by 58.5% and 37.1% respectively, and the bitter taste of the coffee is relieved; compared with natural fermentation, the content of 2, 3-butanediol in volatile substances is increased by 230%, so that the coffee has the flavor characteristic of Maotai-flavor liquor. The strain disclosed by the invention can be used as an excellent coffee bean leavening agent and is applied to coffee flavor improvement and quality improvement.

This invention relates to the field of ice cream technology, and more particularly to a coffee product and its preparation method, and its application in the preparation of baijiu-coffee ice cream. The preparation method of the coffee product of this invention includes: (1) crushing roasted coffee beans to obtain coffee particles; (2) mixing the coffee particles with water and ultrasonically impregnating them; (3) vacuum extracting the impregnated coffee particles in an ethanol aqueous solution at 0-4°C to obtain extracted coffee particles; the concentration of ethanol in the ethanol aqueous solution is 40%-70%; (4) drying and grinding the extracted coffee particles to obtain coffee powder. The coffee powder of this invention retains the coffee flavor while reducing bitterness and burnt taste. When the coffee syrup prepared with it is used to prepare ice cream, and combined with baijiu and coconut milk in a specific system, a baijiu-coffee ice cream with a harmonious and rich aroma of alcohol and coffee can be obtained, solving the problem of antagonism between coffee and baijiu flavors in conventional ice cream.