CN101292695B - Method for preparing coffee condensed juice - Google Patents
Method for preparing coffee condensed juice Download PDFInfo
- Publication number
- CN101292695B CN101292695B CN2007100742533A CN200710074253A CN101292695B CN 101292695 B CN101292695 B CN 101292695B CN 2007100742533 A CN2007100742533 A CN 2007100742533A CN 200710074253 A CN200710074253 A CN 200710074253A CN 101292695 B CN101292695 B CN 101292695B
- Authority
- CN
- China
- Prior art keywords
- coffee
- juice
- condensed
- fragrance
- paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention is applicable to producing coffee condensed juice and provides a preparation method for the coffee condensed juice. The preparation method comprises the following steps that: (1) under room temperature, coffee beans roasted are crushed and mixed into coffee slurry with water according to weight ratio of 1:5-10; (2) the aroma in the coffee slurry is separated and condensed to obtain coffee aroma condensate to be cooled and used; (3) after the coffee aroma is removed, the coffee slurry is carried out rough filtration and is separated into coffee slag and coffee juice; (4) the coffee juice is cooled to 5 to 10 DEG C; or the mixture solution of the coffee juice and the water which cleans coffee slag is cooled to 5 to 10 DEG C; (5) the coffee juice in (4) or the mixture of the coffee juice and the cleaning water of the coffee slag is centrifugally condensed to discharge with 30 to 40 percent of the content of soluble solid substance and the coffee condensed juice with 20 to 35 percent of the content of soluble solid substance is formed by adding the coffee aroma condensate. The coffee condensed juice can effectively maintain the aroma and flavor of the coffee and the quality can be achieved the present dipping quality of the coffee which is just roasted and crushed.
Description
Technical field
The invention belongs to food-processing method, relate in particular to a kind of manufacture method of coffee condensed juice.
Background technology
Coffee is sold usually in two ways: coffee and instant coffee that roasting is fried and ground.More traditional roasting stir-fry and ground coffee are to extract with percolation filter, can obtain having more the coffee of good local flavor and fragrance than instant coffee, but the coffee that this roasting is fried and ground also exists many consumers of order to be discontented with part, mainly is that its modulated process is quite time-consuming.It is more convenient that instant coffee is then modulated concerning the consumer, only needs to add hot water and get final product in coffee powder.The process of soluble coffee is included under high temperature and the condition of high voltage, the coffee of in one group of percolation filter roasting being fried and being ground extracts, and then be that 10～15% collection fluid is carried out gas and carried to the soluble solid concentration that forms in the said process, discharge flavor components before being evaporated to high concentration (greater than 40% solid content).Subsequently flavor components is returned in the concentrated extract again, with its spray-drying or freeze drying, obtain instant coffee again.But because a large amount of flavor components can permanent losing in dry run, cause frying and compare, instant coffee second-rate with ground coffee with roasting.Though people have taked multiple means to attempt to improve the reservation of instant coffee flavor components in its production process, final drying steps still may be its local flavor forfeiture.
The coffee condensed juice of making adopts the method that the multistage pillar under hot conditions is extracted more at present, in the hope of obtaining higher yield, the general temperature of extracting is at 110～130 ℃, allow and extract water continuously by in the post of filling coffee raw material, obtain the coffee extract solution of high concentration, obtain liquid coffee concentrate through filtering the clarification back then.Though this extracting method can improve the product yield, obtain the inspissated juice of high concentration simultaneously, Yin Gaowen extracts the forfeiture that causes coffee sense organ local flavor.
Summary of the invention
The technical problem that the embodiment of the invention will solve is to provide a kind of manufacture method that can effectively keep the coffee condensed juice of fragrance and flavour in the coffee.
The embodiment of the invention is achieved in that a kind of manufacture method of coffee condensed juice, comprises the steps:
(1) at normal temperatures, will be mixed into coffee paste with water according to 1: 5～10 weight ratio after the roasting coffee bean fragmentation of frying;
(2) fragrance in the described coffee paste is separated condensation and obtained fragrance condensate liquid and its refrigeration is stand-by;
(3) be separated into coffee grounds and coffee-juice with taking off fragrant back coffee paste in the step (2) through coarse filtration;
(4) the gained coffee-juice is cooled to 5～10 ℃; Or clean described coffee grounds, the mixed liquor of described coffee-juice and coffee grounds rinse water is cooled to 5～10 ℃;
(5) with coffee-juice described in the step (4), or the centrifugal soluble solid content that is concentrated into of the mixed liquor of coffee-juice and coffee grounds rinse water reaches 30～40% dischargings, and described fragrance condensate liquid is gone in allotment, and to form soluble solid content be 20～35% coffee condensed juice;
Described fragrance condensate liquid refrigerated storage temperature is 2～4 ℃.
Compare with the manufacture method of existing coffee condensed juice, the method that embodiment provided by the invention does not adopt high temperature to extract, but being separated condensation in advance, fragrance in the coffee paste under the normal temperature obtains fragrance condensate liquid and its refrigeration is stand-by, obtain soluble solid content and reach 20～35% coffee-juice by coarse filtration described in the foregoing description, cooling, centrifugal step such as concentrate then, allotment is gone into the fragrance condensate liquid and is obtained required coffee condensed juice more at last.Because fragrance is separated in advance, the impossible aromatic loss of the series of steps of carrying out later on, at last the fragrance condensate liquid is reset in the treated coffee-juice, the gained coffee condensed juice can effectively keep fragrance and the flavour in the coffee, and its quality can reach and roasting is just fried and the existing bubble quality of ground coffee.
The specific embodiment
In order to make the technical problem to be solved in the present invention, technical scheme and beneficial effect clearer,, the present invention is further elaborated below in conjunction with embodiment.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
The present invention implements in the following way, at normal temperatures, will the roasting coffee bean fragmentation of frying, be mixed into coffee paste with water according to 1: 5～10 weight ratio.Coffee paste contact in the rotation extraction tower is warming up to 80～95 ℃, discharges fragrance.Fragrance is extracted out and condensation by vacuum, and is stand-by 2～4 ℃ of refrigerations.Take off fragrant back coffee paste, promptly the coffee paste of fragrance after separated is separated into coffee grounds and coffee-juice through coarse filtration, and coffee grounds is through cleaning, discarding after squeezing juice.With the gained coffee-juice, or the mixed liquor of coffee-juice and coffee grounds rinse water is cooled to 5～10 ℃ immediately, and cooling procedure preferably was controlled in 2～5 minutes.Adopt the centrifugal thin-film concentrator to concentrate then, be concentrated into soluble solid content and reach 30～40% dischargings, after the fragrance condensate liquid was gone in allotment, soluble solid content reached 20～35%, promptly obtains required coffee condensed juice.With its sterile filling to the compound sterile bag, storage and transport under the cryogenic conditions about 5 ℃.
Raw material of the present invention is selected from various coffee beans, as Arabica kind (Arabica) or this tower kind (Robusta) of Rome.
Embodiment one:
At normal temperatures, will roasting Arabica kind (Arabica) the coffee bean fragmentation of frying, be mixed into coffee paste with water according to 1: 5 weight ratio.Coffee paste contact high-temperature water vapor in the rotation extraction tower is warming up to 95 ℃, discharges fragrance.Fragrance is extracted out and condensation by vacuum, 2 ℃ of refrigerations.The coffee paste that fragrance is drawn out of discards behind the cleaning of coffee grounds process, the crowded juice through coarse filtration.Coffee-juice after the separation is cooled to 10 ℃ through 5 minutes time, adopt the centrifugal thin-film concentrator to concentrate then, be concentrated into soluble solid content and reach 35% discharging, after the fragrance condensate liquid is gone in allotment, soluble solid content reaches 28%, and sterile filling is to compound sterile bag.This inspissated juice is tasted its local flavor according to 1.5% weight ratio thin up, keep the existing bubble quality of former roasted coffee bean and ground coffee substantially; Storage is 6 months under the cryogenic conditions about 5 ℃, and the weight ratio thin up according to 1.5% has still kept the existing bubble quality of former roasted coffee bean and ground coffee.
Embodiment two:
At normal temperatures, roasting Arabica kind (Arabica) the coffee bean fragmentation of frying and water are mixed into coffee paste according to 1: 10 weight ratio.Coffee paste contact high-temperature water vapor in the rotation extraction tower is warming up to 80 ℃, discharges fragrance.Fragrance is extracted out and condensation by vacuum, 4 ℃ of refrigerations.The coffee paste that fragrance is drawn out of discards behind the cleaning of coffee grounds process, the crowded juice through coarse filtration.Coffee-juice after the separation is cooled to 5 ℃ through 2 fens clock times, adopt the centrifugal thin-film concentrator to concentrate then, be concentrated into soluble solid content and reach 35% discharging, after the fragrance condensate liquid is gone in allotment, soluble solid content reaches 28%, and sterile filling is to compound sterile bag.This inspissated juice is tasted its local flavor according to 1.5% weight ratio thin up, keep the existing bubble quality of former roasted coffee bean and ground coffee substantially; Storage is 6 months under the cryogenic conditions about 5 ℃, and the weight ratio thin up according to 1.5% has still kept the existing bubble quality of former roasted coffee bean and ground coffee.
Embodiment three:
At normal temperatures, will roasting this tower kind (Robusta) coffee bean fragmentation of Rome of frying, be mixed into coffee paste with water according to 1: 5 weight ratio.Coffee paste contact high-temperature water vapor in the rotation extraction tower is warming up to 95 ℃, discharges fragrance.Fragrance is extracted out and condensation by vacuum, 4 ℃ of refrigerations.The coffee paste that fragrance is drawn out of discards behind the cleaning of coffee grounds process, the crowded juice through coarse filtration.Coffee-juice after the separation is cooled to 10 ℃ through 5 fens clock times, adopt the centrifugal thin-film concentrator to concentrate then, be concentrated into soluble solid content and reach 35% discharging, after the fragrance condensate liquid is gone in allotment, soluble solid content reaches 28%, and sterile filling is to compound sterile bag.This inspissated juice is tasted its local flavor according to 1.5% weight ratio thin up, keep the existing bubble quality of former roasted coffee bean and ground coffee substantially; Storage is 6 months under the cryogenic conditions about 5 ℃, and the weight ratio thin up according to 1.5% has still kept the existing bubble quality of former roasted coffee bean and ground coffee.
Embodiment four:
Will be at normal temperatures, roasting this tower kind (Robusta) coffee bean fragmentation of Rome of frying is mixed into coffee paste with water according to 1: 10 weight ratio.Coffee paste contact high-temperature water vapor in the rotation extraction tower is warming up to 80 ℃, discharges fragrance.Fragrance is extracted out and condensation by vacuum, 2 ℃ of refrigerations.Tea that fragrance is drawn out of slurry promptly takes off tea slurry behind the perfume (or spice) through coarse filtration, is separated into tea grounds and tea juice, and tea grounds is through cleaning, discarding after squeezing juice.With gained tea juice, or the mixed liquor of tea juice and tea grounds rinse water is cooled to 5 ℃ through 2 fens clock times, adopt the centrifugal thin-film concentrator to concentrate then, be concentrated into soluble solid content and reach 35% discharging, after the fragrance condensate liquid is gone in allotment, soluble solid content reaches 28%, and sterile filling is to compound sterile bag.This inspissated juice is tasted its local flavor according to 1.5% weight ratio thin up, keep the existing bubble quality of former roasted coffee bean and ground coffee substantially; Storage is 6 months under the cryogenic conditions about 5 ℃, and the weight ratio thin up according to 1.5% has still kept the existing bubble quality of former roasted coffee bean and ground coffee.
In sum, adopt the above-mentioned coffee condensed juice manufacture method of the present invention, the coffee condensed juice of making has and shows the organoleptic quality that the roasted coffee raw material is equal to, and after storing 6 months, the quality no change is fit to the high-quality coffee beverage of preparation very much, also is fit to existing Instant Drinks and uses.
The above only is preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of being done within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. the manufacture method of a coffee condensed juice comprises the steps:
(1) at normal temperatures, will be mixed into coffee paste with water according to 1: 5～10 weight ratio after the roasting coffee bean fragmentation of frying;
(2) fragrance in the described coffee paste is separated condensation and obtained fragrance condensate liquid and its refrigeration is stand-by;
(3) be separated into coffee grounds and coffee-juice with taking off fragrant back coffee paste in the step (2) through coarse filtration;
(4) the gained coffee-juice is cooled to 5～10 ℃; Or clean described coffee grounds, the mixed liquor of described coffee-juice and coffee grounds rinse water is cooled to 5～10 ℃;
(5) with coffee-juice described in the step (4), or the centrifugal soluble solid content that is concentrated into of the mixed liquor of coffee-juice and coffee grounds rinse water reaches 30～40% dischargings, and described fragrance condensate liquid is gone in allotment, and to form soluble solid content be 20～35% coffee condensed juice;
Described fragrance condensate liquid refrigerated storage temperature is 2～4 ℃;
Described fragrance separating step comprises: coffee paste is placed in the rotation extraction tower is warming up to 80～95 ℃, the fragrance vacuum that discharges is extracted out;
The described coffee-juice cooling procedure time is 2～5 minutes.
2. the manufacture method of coffee condensed juice as claimed in claim 1 is characterized in that, concentration step adopts the centrifugal thin-film concentrator to finish in the described step (5).
3. the manufacture method of coffee condensed juice as claimed in claim 1 is characterized in that, described coffee bean is selected from Arabica kind or this tower kind of Rome.
4. as the manufacture method of any coffee condensed juice of claim 1 to 3, it is characterized in that described step also comprises described coffee condensed juice sterile filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100742533A CN101292695B (en) | 2007-04-28 | 2007-04-28 | Method for preparing coffee condensed juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100742533A CN101292695B (en) | 2007-04-28 | 2007-04-28 | Method for preparing coffee condensed juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101292695A CN101292695A (en) | 2008-10-29 |
| CN101292695B true CN101292695B (en) | 2011-01-19 |
Family
ID=40063446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100742533A Active CN101292695B (en) | 2007-04-28 | 2007-04-28 | Method for preparing coffee condensed juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101292695B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011078853A1 (en) | 2009-12-22 | 2011-06-30 | Nestec S.A. | Method of producing an aromatised aqueous liquid |
| US10743558B2 (en) | 2013-02-19 | 2020-08-18 | Societe Des Produits Nestle S.A. | Coffee scenting |
| CN106306268A (en) * | 2016-08-21 | 2017-01-11 | 陈爱梅 | Coffee concentrated solution and preparation method thereof |
| KR102066164B1 (en) * | 2018-04-17 | 2020-03-02 | 매일유업 주식회사 | Waterbrew coffee, method and apparatus for preparing the same |
| CN108402263B (en) * | 2018-04-23 | 2024-02-02 | 大闽食品（漳州）有限公司 | Coffee concentrating and aroma recycling integrated equipment |
| CN108967630A (en) * | 2018-06-20 | 2018-12-11 | 广西摩氏咖啡进出口有限公司 | A kind of formula and preparation method thereof of the white coffee of alcohol |
| CN110463805A (en) * | 2019-08-08 | 2019-11-19 | 李镇南 | A kind of cold cut freeze-drying coffee and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1035152C (en) * | 1988-02-02 | 1997-06-18 | 通用食品公司 | Process for preparation of soluble coffee |
| CN1296385A (en) * | 1998-04-09 | 2001-05-23 | 雀巢制品公司 | Coffee aroma recovery process and aroma product |
-
2007
- 2007-04-28 CN CN2007100742533A patent/CN101292695B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1035152C (en) * | 1988-02-02 | 1997-06-18 | 通用食品公司 | Process for preparation of soluble coffee |
| CN1296385A (en) * | 1998-04-09 | 2001-05-23 | 雀巢制品公司 | Coffee aroma recovery process and aroma product |
Non-Patent Citations (1)
| Title |
|---|
| 罗龙新.速溶茶和茶饮料生产中香气的损失及改善技术.中国茶叶.2006,(6),12-14. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101292695A (en) | 2008-10-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101292695B (en) | Method for preparing coffee condensed juice | |
| JP4568490B2 (en) | Method for producing volatile component, food and drink containing volatile component, and method for producing coffee beverage or tea beverage | |
| AU2006300049B2 (en) | Method for preparing a coffee extract, and the extract to be obtained therewith | |
| JP6778994B2 (en) | Tea extract manufacturing method | |
| CN102907736B (en) | Processing method for red date concentrated juice | |
| JP4679362B2 (en) | Preparation method of tea extract | |
| BR0100187B1 (en) | Beverage systems and method for providing a coffee drink | |
| KR100290526B1 (en) | Method for preparing instant soluble powder | |
| JP2012139215A (en) | Recovery method of tea leaf flavor composition in tea manufacturing step and tea manufacturing and processing step and manufacturing method of tea beverage using tea leaf flavor composition recovered by the method | |
| CN106551037A (en) | A kind of process for preparing instant tea | |
| WO2016038479A1 (en) | Process for making coffee beverages with less bitterness, and apparatus for making caffè depurato | |
| CN102461693A (en) | Preparation method of instant black tea | |
| JP5213832B2 (en) | Method for reducing acetic acid in roasted plant raw material aqueous extract | |
| JP2012005419A (en) | Method of producing tea extract | |
| CN104920699B (en) | Instant black tea extract | |
| CN114431319A (en) | Ultrasonic cold-extraction flavor freeze-dried coffee and processing method thereof | |
| US3458320A (en) | Method of processing coffee | |
| JP6146915B2 (en) | Method for producing coffee extract and concentrated coffee extract | |
| JP3827079B2 (en) | Extraction method of coffee beverage ingredients in containers | |
| CN102318704B (en) | Preparation method of instant clovershrub tea powder suitable for preparing pure tea beverage | |
| EP0159754A2 (en) | Soluble coffee composition | |
| KR101657348B1 (en) | Preparation method of coffee bean extract with low caffeine using low temperature extraction, and preparation method of capsule coffee using the same | |
| JP4111414B2 (en) | Green tea beverage in sealed container and method for producing the same | |
| CN101292691B (en) | Method for preparing condensed juice of green tea | |
| JPH05328901A (en) | Preparation of concentrated tea extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee |
Owner name: SHENZHEN SHENBAO HUACHENG SCIENCE + TECHNOLOGY CO. Free format text: FORMER NAME: SHENZHEN SHENBAO HUACHENG FOODS CO., LTD. |
|
| CP03 | Change of name, title or address |
Address after: 518115, No. 22 Jin Yuan Road, Henggang Town, Shenzhen Town, Longgang District, Guangdong, China Patentee after: Shenzhen Shenbao Huacheng Science & Technology Co., Ltd. Address before: 518115 Jin Yuan Industrial Zone, Henggang Town, Longgang District, Shenzhen, Guangdong Patentee before: Shenzhen Shenbao Huacheng Foods Co., Ltd. |