8 results about "Coffee Flavor" patented technology

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.

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 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.

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.

This invention relates to the field of coffee extraction technology and discloses an industrial espresso extraction machine, including a frame with a power supply box embedded in the inner side of the frame. A ground coffee pushing mechanism is provided behind the power supply box, a chute is provided on the outer side of the hopper, and a ground coffee dispensing mechanism is provided below the chute. This industrial espresso extraction machine, by employing a diversion mechanism, allows for a second extraction after a batch of coffee powder has been extracted once, and the extracted coffee liquid is diverted and transported separately from the first extraction, making full use of the coffee powder and saving costs. It can perform both hot and cold extractions. Cold and hot water can be switched at any time through the control of a T-junction and solenoid valve on the pipeline. An integrated grinder grinds a batch at a time, extracting immediately after grinding, minimizing the loss of coffee flavor. The addition of a ground coffee dispensing mechanism stirs and smooths the coffee powder, making it even and more uniform in density, resulting in better extraction.

This invention relates to a coffee cup and a coffee-making method. The coffee cup includes a cup body, a grinding chamber, a clutch mechanism, and a drive mechanism. The cup body is fitted over the grinding chamber. The drive mechanism is connected to the clutch mechanism. A blade is installed inside the grinding chamber and is connected to the clutch mechanism. The clutch mechanism can be connected to or separated from the grinding chamber, allowing the grinding chamber to operate in both grinding and extraction states. In the grinding state, the clutch mechanism is separated from the grinding chamber, and the drive mechanism rotates the blade in a first direction. In the extraction state, the clutch mechanism is connected to the grinding chamber, and the drive mechanism rotates both the blade and the grinding chamber in a second direction. This coffee cup combines grinding and extraction functions, using centrifugal force to extract coffee, resulting in a high extraction rate and better coffee flavor. Furthermore, the nested arrangement of the cup body and grinding chamber, with the grinding chamber serving as both a grinding and extraction chamber, effectively saves space, making the overall coffee cup more compact, portable, and convenient to use.

This invention discloses a coffee solid beverage for enhancing immunity and its preparation method, belonging to the field of solid beverage preparation technology. The beverage uses instant coffee powder as a base, compounded with core active ingredients and flavoring agents. The core active ingredients are a complex polypeptide, modified Poria cocos polysaccharide, yeast β-glucan, and bovine colostrum powder. The complex polypeptide is composed of Poria cocos peptide powder, bovine bone collagen peptide, ginseng peptide powder, and calf thymus peptide powder in a ratio of 1:(1-1.4):(0.4-0.8):(0.5-0.9), with a molecular weight of 1100-1700 Da. The weight ratio of the complex polypeptide, modified Poria cocos polysaccharide, and yeast β-glucan is 1:(0.15-0.19):(0.14-0.16). This invention achieves the dual effects of refreshing the mind and enhancing immunity through scientific compounding. Modified Poria cocos polysaccharides improve solubility and antioxidant activity, resulting in a product with a mellow taste and good mixing properties. The preparation method adopts stepwise mixing, low-temperature drying, and irradiation sterilization, which is simple and controllable, preserves the active ingredients and coffee flavor, and is suitable for industrial production.

The invention relates to a novel coffee yogurt that combines the tangy, creamy texture of Greek yogurt with the rich and robust flavor of coffee. The product is formulated with a base of Greek yogurt, coffee concentrate, and natural sweeteners to offer a creamy, protein-rich snack or breakfast option with an energizing coffee taste. This combination provides a unique flavor experience suitable for coffee enthusiasts and those seeking an innovative way to consume coffee and yogurt together. The method of production ensures that the coffee flavor is seamlessly integrated into the yogurt without compromising its creamy texture or nutritional benefits.