AU2017392251B2 - Preparation method for coffee product and process - Google Patents
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- AU2017392251B2 AU2017392251B2 AU2017392251A AU2017392251A AU2017392251B2 AU 2017392251 B2 AU2017392251 B2 AU 2017392251B2 AU 2017392251 A AU2017392251 A AU 2017392251A AU 2017392251 A AU2017392251 A AU 2017392251A AU 2017392251 B2 AU2017392251 B2 AU 2017392251B2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
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Abstract
Disclosed is a preparation method for a coffee product, the preparation method comprising: selecting and roasting raw coffee beans; breaking up the roasted coffee beans and removing the silverskins; grinding the roasted coffee beans; extracting coffee liquid, mixing coffee materials, and finalizing and drying the coffee product. Also provided is a process of the preparation method for coffee product. The use scope of raw coffee beans is thereby expanded, the coffee product is popularized and a manner of quickly extracting the coffee nutrient substances and special effective coffee components is supplied for the preparation of the coffee product; and no chemical artificial pigment or chemical artificial essence needs to be added in the production process of the coffee product. The coffee liquid is deeply extracted in stages, so that the nutrient substances and the flavor components of the coffee beans may be fully extracted and utilization of the coffee beans is increased; and since a vacuum technique is used in the preparation process and the coffee product is quickly dewatered under a low-temperature vacuum state, loss of the original aroma substance of the coffee during production may be effectively reduced and the prepared coffee product has a unique flavor and is rich in nutrition.
Description
PREPARATION METHOD FOR COFFEE PRODUCT AND PROCESS
FIELD OF THE INVENTION
The present invention, belonging to the field of food production and processing technology, relates to a coffee processing technology, and particularly to a preparation method for a coffee product and a process thereof.
BACKGROUND OF THE INVENTION
Coffee is made from coffee seeds through special processing. Rich in nutrition and having a unique flavor, it is so popular with people as to rank first among the three non-alcoholic drinks in the world including coffee, tea and cocoa, and is the second largest trade product in the world. After more than 20 years of industrial development in China, the coffee industry has become one of the major competitive industries with plateau features in Yunnan Province. However, due to the backward technology of deep processing and utilization of raw coffee beans, the sales profit of raw coffee beans as special agricultural products is relatively low, and especially the price of raw coffee beans has been falling continuously in the past three years, resulting in lower productive profit of the coffee bean planting.
Because coffee is rich in nutrition and has a variety of health benefits, it is also a refreshing fashion drink very popular with people. However, coffee brewing technology has high requirements, brewing utensils are complicated, and professionals are required to make coffee drinks, which in turn restrict the acquisition and utilization of coffee nutrition. Therefore, promoting the development of coffee products and extending the coffee industry chain are effective ways to use raw coffee beans with high quality.
CONTENTS OF THE INVENTION
In order to overcome the shortcomings and deficiencies of the prior art, the present invention aims to provide a preparation method for a coffee product and a process thereof, by which raw coffee beans are selected, roasted and broken, and roasted coffee beans are ground, and then coffee liquid is extracted and mixed, and finally the delicious coffee product is obtained by being finalized and dried, such that the above problems with the existing coffee product preparation technology are solved.
Disclosed in the present invention is a preparation method for a coffee product, the preparation method comprising the following steps: selecting and roasting raw coffee beans, breaking up the roasted coffee beans and removing the silverskins, grinding the roasted coffee beans, extracting coffee liquid, mixing coffee materials, and finalizing and drying the coffee product. These steps are specifically as follows:
(1) Selecting and roasting raw coffee beans: Sorting the raw coffee beans according to origin, variety and grain size before processing, and roasting the sorted raw coffee beans at different temperatures according to needs for different flavors of coffee liquid; coffee bean roasting temperatures are divided into three ranges, light/shallow roasting temperatures ranging from 203°C to 205°C, moderate roasting temperatures ranging from 210°C to 213°C, and heavy/deep roasting temperatures ranging from 218°C to 221 °C.
(2) Breaking up the roasted coffee beans and removing the silverskins: Squeezing and rolling the roasted coffee beans by a crusher to get them broken up, and removing the light silverskins by fan blowing screening separation to leave the broken roasted coffee bean granules.
(3) Grinding the roasted coffee beans: Cutting, grinding and powdering the broken roasted coffee bean granules in a grinder to prepare coffee powder of different granularity grades.
(4) Extracting coffee liquid: The obtained coffee powder is put into a container to get the coffee liquid extracted, the extractant being boiled water, the ratio of the boiled water to the fine granules of coffee powder being (13 to 18):1, the extraction time being 1.5-3 min, so as to obtain the coffee liquid with different nutrient contents and different characteristic flavors from the coffee powder of different granularity grades.
(5) Mixing coffee materials: The extracted coffee liquid with different characteristic flavors is put into a stirring and mixing device together with edible starch and sugar, with the ratio of the coffee liquid to the edible starch and the sugar at 1:6:0.03; these materials are mixed uniformly, and then subjected to vacuum accelerated dewatering in the stirring and mixing device with a height of more than 10 m to prepare a semi-finished coffee product of different characteristic flavors.
(6) Finalizing and drying the coffee product: According to the shape of the desired coffee product with different flavors and requirements of the material flow and finalizing process, the uniformly mixed semi-finished coffee product is diluted by appropriate amount of pure water, and then placed in a mold to go through finalizing and auxiliary low-temperature drying, so as to obtain coffee products of various flavors.
The present invention also provides a process of the above preparation method for a coffee product, which comprises the following specific steps:
(1) Selecting and roasting raw coffee beans: The raw coffee beans with impurities removed are divided into two categories according to the seed species, Arabica and Robusta, and into two levels according to the elevation of the planting site at 1430 m, and also into three granularity grades according to different ranges of grain size, <15 mesh, 15-17 mesh and >17 mesh; the coffee beans are placed into a roaster when the temperature of the roaster reaches 186°C, and roasted in batches to a light/shallow roasting temperature ranging from 203°C to 205°C, a moderate roasting temperature ranging from 210°C to 213°C and a heavy/deep roasting temperature ranging from 218°C to 221 °C, so as to obtain beans for producing the coffee liquid of three different characteristic flavors.
(2) Breaking up the roasted coffee beans and removing the silverskins: Squeezing and breaking the roasted coffee beans by placing them in a crusher and applying a pressure of 1-5 bar, separating the broken bean granules from the silverskins by fan blowing screening separation, and removing the silverskins with 0.1-1.0 bar of dry compressed air.
(3) Grinding the roasted coffee beans: The coffee bean granules with the silverskins removed are cut and ground by a single-disc grinder at a rotational speed of 1000-2500 rpm, the grain size being divided into three specifications, a rough grinding grain size of 3000-5000 pm, a medium grinding grain size of 1000-3000 pm, and a fine grinding grain size of 500-1000 pm, so as to prepare coffee bean powder for extracting the coffee liquid of different flavors.
(4) Extracting coffee liquid:
A. Putting the lightly roasted coffee bean powder into an extraction container, and slowly pouring boiled water with a temperature of 86°C to 90°C into the container according to a ratio of the water to the coffee powder of 18:1, with the extraction time controlled at 1.5-2.0 min, so as to obtain a coffee liquid with bright fruit sourness and high sweetness;
B. putting the moderately roasted coffee bean powder into an extraction container, and slowly pouring boiled water with a temperature of 90°C to 93°C into the container according to a ratio of the water to the coffee powder of 16:1, with the extraction time controlled at 2.5-3.0 min, so as to obtain a coffee liquid with high mellowness and strong sourness-sweetness-fragrance balance; and
C. putting the heavily roasted coffee bean powder into an extraction container, and slowly pouring boiled water with a temperature of 91 °C to 95 °C into the container according to a ratio of the water to the coffee powder of 13:1, with the extraction time controlled at 2.5-3.0 min, so as to obtain a coffee liquid with rising aroma and strong bitterness.
(5) Mixing coffee materials: The extracted coffee liquid (as a solvent), edible starch and sugar in a ratio of 1:6:0.03 are put into a stirring and mixing device to be stirred and mixed uniformly; then the materials are subjected to vacuum accelerated dewatering in the stirring and mixing device with a height of more than 10 m, and move downward by their own weight to form a vacuum of 0.50-0.96 bar in the device body, with most of the water in the mixed coffee liquid quickly evaporated off in the vacuum state, such that the semi-finished coffee product of different characteristic flavors is obtained.
(6) Finalizing and drying the coffee product: According to the shape of the desired coffee product with different flavors and requirements of the material flow and finalizing process, the uniformly mixed vacuum-dewatered semi-finished coffee product is diluted by appropriate amount of pure water, and then placed in a mold to go through finalizing and auxiliary low-temperature drying, so as to obtain coffee products of various flavors.
Compared with the existing coffee product preparation method, the present invention has the following advantages:
(1) The present invention expands the use scope of raw coffee beans. In addition to the production of various nutritious and refreshing coffee drinks, the coffee liquid can be mixed with starch and sugar to produce coffee products of various flavors, such as coffee biscuits, coffee noodles, coffee buns, coffee instant noodles, and the like.
(2) The present invention popularizes the coffee product, so that people can conveniently and quickly obtain the needed coffee nutrients and the coffee components with special health effects.
(3) With the caramelization reaction and the Mena reaction occurring during the roasting of raw coffee beans, the browned coffee beans produce a variety of aroma substances, and no chemical artificial pigment or chemical artificial essence needs to be added in the production process of the coffee product. The coffee liquid is deeply extracted in stages, so that the nutrients and the flavor components of the coffee beans may be fully extracted and utilization of the coffee beans is increased.
(4) The present invention, using coffee liquid instead of water as a solvent, mixes the coffee liquid with starch and sugar in a ratio, and stirs them to uniformly mix the original flavor of the coffee beans with the starch and the sugar, such that the coffee product prepared thereby has a unique flavor and is rich in nutrition. Special coffee products can also be made to meet the special needs of different groups of people and improve people’s quality of life.
(5) The present invention effectively extends the coffee industry chain, improves the economic benefits of the coffee industry, and provides conditions for developing a green ecological industry, protecting the environment, helping the remote mountainous residents get rid of poverty.
(6) The present invention uses the vacuum technology in the preparation process of the coffee product, so that the coffee product is quickly dewatered under the low-temperature vacuum state, effectively reducing the loss of the original aroma substance of coffee during the production, improving the original flavor and the nutrient utilization rate of the coffee beans.
BRIEF DESCRIPTION OF THE DRAWINGS
Fig. 1 is a schematic view showing a preparation method for a coffee product according to the present invention; and
Fig. 2 is a schematic view showing the structure of a coffee-material mixing device used in the preparation method for a coffee product according to the present invention.
DETAILED DESCRIPTION OF THE EMBODIMENTS
The present invention will be further described below in detail with reference to drawings and embodiments.
A preparation method for a coffee product, as shown in Fig. 1, comprises the following steps: selecting and roasting raw coffee beans, breaking up the roasted coffee beans and removing the silverskins, grinding the roasted coffee beans, extracting coffee liquid, mixing coffee materials, and finalizing and drying the coffee product.
(1) Selecting and roasting raw coffee beans: Sorting the raw coffee beans according to origin, variety and grain size before processing, and roasting the sorted raw coffee beans at different temperatures according to needs for different flavors of coffee liquid. Coffee bean roasting temperatures are divided into three ranges, light/shallow roasting temperatures ranging from 203°C to 205°C, moderate roasting temperatures ranging from 210°C to 213°C, and heavy/deep roasting temperatures ranging from 218°C to 221 °C.
The altitude of the coffee growing area (600-2100 m), the ecological environment and the different coffee varieties cause great changes in the ingredients of raw coffee beans, and the different ingredients produce different characteristic flavors of coffee. Coffee beans of different sizes have different dewatering rates after being heated in the roasting process, which will result in uneven roasting of coffee beans and unstable characteristic flavor of coffee. If the coffee beans of the same roasting batch are evenly sized, the characteristic flavor after roasting can be stabilized. Raw coffee beans are roasted at different temperatures to produce different aroma components and different flavor components to form different characteristic flavors of coffee.
(2) Breaking up the roasted coffee beans and removing the silverskins: Squeezing and rolling the roasted coffee beans by a crusher to get them broken up, and removing the light silverskins by fan blowing screening separation. Raw coffee beans themselves are a seed, and there is a membrane called silverskin between the germ and nutrients of the coffee beans. Silverskins, mainly composed of chlorogenic acids and fibers, are light and tough, not easy to break, with chlorogenic acids having a bitter and sour taste. Therefore, it is necessary to remove silverskins by fan blowing screening separation during the processing of coffee to obtain the best taste of coffee.
(3) Grinding the roasted coffee beans: Cutting, grinding and powdering the broken roasted coffee beans in a grinder to prepare coffee powder of different granularity grades.
During the roasting of coffee beans, amino acids and carbohydrates undergo a Mena browning reaction to produce a large amount of carbon dioxide and water vapor, so that the internal pressure of the coffee beans is as high as 16-20 times the atmospheric pressure, and the carbon dioxide released by the bursting of coffee beans will take away the aroma substances. The coffee beans are ground by being squeezed broken and cut powdered, which can reduce both friction heat during the cutting and grinding process and the emission of aroma substances. The coffee powder of different granularity grades can maintain the original flavor of coffee beans.
(4) Extracting coffee liquid: The obtained coffee powder is put into a container to get the coffee liquid extracted, the extractant being boiled water with a temperature of 86°C to 96°C, the ratio of the boiled water to the fine coffee granules being 18:1, the extraction time being 1.5-3 min, so as to obtain the coffee liquid with different nutrient contents and different characteristic flavors from the coffee powder of different granularity grades.
After the roasted coffee beans are squeezed, cut and ground into fine granules of roasted coffee bean powder, the coffee liquid with different nutrient contents is extracted with boiled water at 86°C to 96°C, with the mineral composition in the water, water temperature and extraction time affecting the extraction rate of the coffee liquid. Separating the coffee grounds from the coffee extract in batches at regular intervals can effectively improve the purity of the coffee liquid and reduce the emission of aroma substances, thus obtaining the coffee liquid of different characteristic flavors with different nutrient contents.
(5) Mixing coffee materials: The extracted coffee liquid with different characteristic flavors is put into a stirring and mixing device together with edible starch and sugar, with the ratio of the coffee liquid to the edible starch and the sugar at 1:6:0.03. These materials are mixed uniformly, and then subjected to vacuum accelerated dewatering in the stirring and mixing device with a height of more than 10 m to prepare a semi-finished coffee product of different characteristic flavors.
(6) Finalizing and drying the coffee product: According to the shape of the desired coffee product with different flavors and requirements of the material flow and finalizing process, the uniformly mixed semi-finished coffee product is diluted by appropriate amount of pure water, and then placed in a mold to go through finalizing and auxiliary low-temperature drying, so as to obtain coffee products of various flavors. The coffee product finalized in the mold is dewatered at a low temperature, and then roasted to scent, which can reduce the emission of aroma substances and highlight the original flavor of the coffee beans.
The preparation method for a coffee product according to the present invention comprises the following specific steps:
(1) Selecting and roasting raw coffee beans: The raw coffee beans with impurities removed are divided into two categories according to the seed species, Arabica and Robusta, and into two levels according to the elevation of the planting site at 1430 m, and also into three granularity grades according to different ranges of grain size, <15 mesh, 15-17 mesh and >17 mesh. The coffee beans are placed into a roaster when the temperature of the roaster reaches 186°C, and roasted in batches to a light/shallow roasting temperature ranging from 203°C to 205°C, a moderate roasting temperature ranging from 210°C to 213°C and a heavy/deep roasting temperature ranging from 218°C to 221 °C, so as to obtain beans for producing the coffee liquid of three different characteristic flavors.
(2) Breaking up the roasted coffee beans and removing the silverskins: Squeezing and breaking the roasted coffee beans by placing them in a crusher and applying a pressure of 1-5 bar, separating the crushed bean granules from the silverskins by fan blowing screening separation, and removing the silverskins with 0.1-1.0 bar of dry compressed air.
(3) Grinding the roasted coffee beans: The coffee bean granules with the silverskins removed are cut and ground by a single-disc grinder at a rotational speed of 1000-2500 rpm, the grain size being divided into three specifications, a rough grinding grain size of 3000-5000 pm, a medium grinding grain size of 1000-3000 pm, and a fine grinding grain size of 500-1000 pm, so as to prepare the roasted coffee bean powder for extracting the coffee liquid of different flavors.
(4) Extracting coffee liquid:
A. Putting the lightly roasted coffee bean powder into an extraction container, and slowly pouring boiled water with a temperature of 86°C to 90°C into the container according to a ratio of the water to the coffee powder of 18:1, with the extraction time controlled at 1.5-2.0 min, so as to obtain a coffee liquid with bright fruit sourness and high sweetness;
B. putting the moderately roasted coffee bean powder into an extraction container, and slowly pouring boiled water with a temperature of 90°C to 93°C into the container according to a ratio of the water to the coffee powder of 16:1, with the extraction time controlled at 2.5-3.0 min, so as to obtain a coffee liquid with high mellowness and strong sourness-sweetness-fragrance balance; and
C. putting the heavily roasted coffee bean powder into an extraction container, and slowly pouring boiled water with a temperature of 91 °C to 95 °C into the container according to a ratio of the water to the coffee powder of 15:1, with the extraction time controlled at 2.5-3.0 min, so as to obtain a coffee liquid with rising aroma and strong bitterness.
(5) Mixing coffee materials: As shown in Fig. 2, the extracted coffee liquid as a solvent is put into a cylindrical stirring and mixing chamber 2 from a feed port 3 together with edible starch and sugar in a ratio of 1:6:0.03. They are stirred and mixed by a stirring propeller 5 under the driving of a stirring motor 4, and then transported by the thrust of the stirring propeller 5 to a tank-shaped evaporation chamber 1 installed at a height greater than 10 m from the ground. After the materials that have been stirred and mixed uniformly enter the evaporation chamber 1, an exhaust valve 11 of an exhaust passage 6 and a discharge valve 12 of a discharge passage 9 are opened to control the level of the materials fed into the evaporation chamber 1. The stirred and mixed materials accumulate on a material flowing bed 8 in the evaporation chamber 1 and slowly flow downward to the discharge passage 9 at the bottom of the evaporation chamber 1. The mixed materials slowly flowing downward form a vacuum of 0.5-0.9 bar in the evaporation chamber 1 by their own weight, and are rapidly evaporated and dewatered in this vacuum at a low temperature. The water vapor is discharged by a sucking pump 10 on the exhaust passage 6, and the dewatered materials are discharged from a discharge port of the discharge passage 9 to obtain the mixed coffee materials.
(6) Finalizing and drying the coffee product: According to the shape of the desired coffee product with different flavors and requirements of the material flow and finalizing process, the uniformly mixed vacuum-dewatered semi-finished coffee product
2017392251 25 Nov 2019 is diluted by appropriate amount of pure water, and then placed in a mold to go through finalizing and auxiliary low-temperature drying, so as to obtain coffee products of various flavors.
The coffee product finalized in the mold is dewatered at a low temperature, and then roasted to scent, which can greatly reduce the emission of aroma substances and highlight the original flavor of the coffee beans.
The coffee product of the present invention is used to make coffee foods such as biscuits, cakes and buns, which are convenient for people to eat and have a unique flavor and rich nutrition, meeting and enriching the special needs of different people, better improving the quality of people’s lives.
The above embodiment is merely an example of the present invention and not intended to limit the implementation and scope of the present invention. Equivalent changes and modifications made in accordance with the teachings of the present invention should be included in the scope of the present invention.
It will be understood that the term “comprise” and any of its derivatives (eg comprises, comprising) as used in this specification is to be taken to be inclusive of features to which it refers, and is not meant to exclude the presence of any additional features unless otherwise stated or implied.
The reference to any prior art in this specification is not, and should not be taken as, an acknowledgement or any form of suggestion that such prior art forms part of the common general knowledge.
Claims (5)
- (1) selecting and roasting raw coffee beans: the raw coffee beans with impurities removed are divided into two categories according to the seed species, Arabica and Robusta, and into two levels according to the elevation of the planting site at 1430 m; the coffee beans are placed into a roaster when the temperature of the roaster reaches 186°C, and roasted in batches to a light/shallow roasting temperature ranging from 203 °C to 205°C, a moderate roasting temperature ranging from 210°C to 213°C and a heavy/deep roasting temperature ranging from 218°C to 221 °C, so as to obtain beans for producing the coffee liquid of three different characteristic flavors;(1) selecting and roasting raw coffee beans: sorting the raw coffee beans according to origin, variety and grain size before processing, and roasting the sorted raw coffee beans at different temperatures according to needs for different flavors of coffee liquid, wherein the raw coffee beans are divided into three granularity grades including <15 mesh, 15-17 mesh and >17 mesh; coffee bean roasting temperatures are divided into three ranges, light/shallow roasting temperatures ranging from 203°C to 205°C, moderate roasting temperatures ranging from 210°C to 213°C, and heavy/deep roasting temperatures ranging from 218°C to 221 °C;
- (2) breaking up the roasted coffee beans and removing the silverskins: squeezing and breaking the roasted coffee beans by placing them in a crusher and applying a pressure of 1-5 bar, separating the broken bean granules from the silverskins by fan blowing screening separation, and removing the silverskins with 0.1-1.0 bar of dry compressed air;(2) breaking up the roasted coffee beans and removing the silverskins: squeezing and rolling the roasted coffee beans by a crusher to get them broken up, and removing the light silverskins by fan blowing screening separation to leave the broken roasted coffee bean granules;
- (3) grinding the roasted coffee beans: the coffee bean granules with the silverskins removed are cut and ground by a single-disc grinder at a rotational speed of 1000-2500 rpm, the grain size being divided into three specifications, a rough grinding grain size of 3000-5000 pm, a medium grinding grain size of 1000-3000 pm, and a fine grinding grain size of 500-1000 pm, so as to prepare coffee bean powder for extracting the coffee liquid of different flavors;(3) grinding the roasted coffee beans: cutting, grinding and powdering the broken roasted coffee bean granules in a grinder to prepare coffee powder of different granularity grades;
- (4) Extracting coffee liquid:A. putting the lightly roasted coffee bean powder into an extraction container, and slowly pouring boiled water with a temperature of 86°C to 90°C into the container according to a ratio of the water to the coffee powder of 18:1, with the extraction time controlled at 1.5-2.0 min, so as to obtain a coffee liquid with bright fruit sourness and high sweetness;2017392251 25 Nov 2019B. putting the moderately roasted coffee bean powder into an extraction container, and slowly pouring boiled water with a temperature of 90°C to 93°C into the container according to a ratio of the water to the coffee powder of 16:1, with the extraction time controlled at 2.5-3.0 min, so as to obtain a coffee liquid with high mellowness and strong soumess-sweetness-fragrance balance; andC. putting the heavily roasted coffee bean powder into an extraction container, and slowly pouring boiled water with a temperature of 91 °C to 95°C into the container according to a ratio of the water to the coffee powder of 13:1, with the extraction time controlled at 2.5-3.0 min, so as to obtain a coffee liquid with rising aroma and strong bitterness;(4) extracting coffee liquid: the obtained coffee powder is put into a container to get the coffee liquid extracted, the extractant being boiled water, the ratio of the boiled water to the fine granules being (15 to 18):1, the extraction time being 1.5-3 min, so as to obtain the coffee liquid with different nutrient contents and different characteristic flavors from the coffee powder of different granularity grades;(5) mixing coffee materials: the extracted coffee liquid with different characteristic flavors is put into a stirring and mixing device together with edible starch and sugar, with the ratio of the coffee liquid to the edible starch and the sugar at 1:6:0.03; these materials are mixed uniformly, and then subjected to vacuum accelerated dewatering in the vacuum dewatering device with a height of more than 10 m to form a vacuum of 0.50-0.96 bar in the device body, so as to prepare a semi-finished coffee product of2017392251 25 Nov 2019 different characteristic flavors; and (6) finalizing and drying the coffee product: according to the shape of the desired coffee product with different flavors and requirements of the material flow and finalizing process, the uniformly mixed semi-finished coffee product is diluted by appropriate amount of pure water, and then placed in a mold to go through finalizing and auxiliary low-temperature drying, so as to obtain coffee products of various flavors. Claim 2. A process of the preparation method for coffee product according to claim 1, characterized in that the process comprises the following specific steps:
- (5) mixing coffee materials: the extracted coffee liquid (as a solvent), edible starch and sugar in a ratio of 1:6:0.03 are put into a stirring and mixing device to be stirred and mixed uniformly; then the materials are subjected to vacuum accelerated dewatering in the stirring and mixing device with a height of more than 10 m, and move downward by their own weight, with most of the water in the mixed coffee liquid quickly evaporated off in the vacuum state, such that the semi-finished coffee product of different characteristic flavors is obtained; and (6) finalizing and drying the coffee product: according to the shape of the desired coffee product with different flavors and requirements of the material flow and finalizing process, the uniformly mixed vacuum-dewatered semi-finished coffee product is diluted by appropriate amount of pure water, and then placed in a mold to go through finalizing and auxiliary low-temperature drying, so as to obtain coffee products of various flavors.
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| CN201710018277.0 | 2017-01-10 | ||
| CN201710018277.0A CN106889278A (en) | 2017-01-10 | 2017-01-10 | The preparation method and technique of a kind of coffee food |
| PCT/CN2017/116129 WO2018130043A1 (en) | 2017-01-10 | 2017-12-14 | Preparation method for coffee product and process |
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| AU2017392251A1 AU2017392251A1 (en) | 2019-04-18 |
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| CN106889278A (en) * | 2017-01-10 | 2017-06-27 | 华南理工大学 | The preparation method and technique of a kind of coffee food |
| CN107751510A (en) * | 2017-10-16 | 2018-03-06 | 海南春光食品有限公司 | A kind of preparation method of ear suspension type folliculus coffee |
| EP3511266A1 (en) * | 2018-01-15 | 2019-07-17 | Axel Nickel | Capsule containing beverage powder and filler, particularly for preparing brewed coffee |
| CN111838376A (en) * | 2020-07-31 | 2020-10-30 | 广州市浩立生物科技有限公司 | Deep processing method of coffee |
| CN111758993A (en) * | 2020-08-03 | 2020-10-13 | 湖北中烟工业有限责任公司 | Preparation method of dandelion root extract |
| CN111972530A (en) * | 2020-08-11 | 2020-11-24 | 华南理工大学 | Coffee tincture preparation system and process |
| CN112806457A (en) * | 2021-01-14 | 2021-05-18 | 云南咖啡厂有限公司 | Fructus cannabis roasted coffee and preparation method thereof |
| CN112889977A (en) * | 2021-03-08 | 2021-06-04 | 普洱爱伲庄园咖啡有限公司 | Coffee with fresh fruit acid and high sweetness and preparation method thereof |
| CN113519670A (en) * | 2021-07-27 | 2021-10-22 | 昆明凯澜创意科技有限公司 | Production equipment and method of high-concentration coffee liquid |
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2017
- 2017-01-10 CN CN201710018277.0A patent/CN106889278A/en active Pending
- 2017-12-14 WO PCT/CN2017/116129 patent/WO2018130043A1/en active Application Filing
- 2017-12-14 AU AU2017392251A patent/AU2017392251B2/en not_active Ceased
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749865A (en) * | 2013-12-30 | 2014-04-30 | 东莞市嘉靖食品贸易有限公司 | Preparation method of white coffee |
| CN106260366A (en) * | 2015-05-27 | 2017-01-04 | 天津市格雷科技发展有限公司 | A kind of Coffee lozenge and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2017392251A1 (en) | 2019-04-18 |
| CN106889278A (en) | 2017-06-27 |
| WO2018130043A1 (en) | 2018-07-19 |
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| FGA | Letters patent sealed or granted (standard patent) | ||
| MK14 | Patent ceased section 143(a) (annual fees not paid) or expired |