AU2020102864A4

AU2020102864A4 - Instant coffee powder and preparation method thereof

Info

Publication number: AU2020102864A4
Application number: AU2020102864A
Authority: AU
Inventors: Xinrong Liu
Original assignee: Suzhou Kingmao Coffee Co Ltd
Current assignee: Suzhou Kingmao Coffee Co Ltd
Priority date: 2019-12-31
Filing date: 2020-10-19
Publication date: 2020-12-17
Anticipated expiration: 2028-04-27

Abstract

The present disclosure relates to an instant coffee powder and a preparation method thereof, in percent by weight, it comprises following components: 50 to 70 % sugar, 20 to 40 % milk powder and 5 to 10% coffee. The instant coffee powder of the present disclosure has uniform color, good brewing performance and good taste. By mixing the sweetened condensed milk and the coffee concentrate and then vacuum drying the mixture, the present disclosure avoids the shortcomings in the prior art that the non-dairy creamer and instant coffee need to be prepared separately, and saves production costs, and moreover, by improving the preparation process, the present disclosure avoids the damage to coffee flavor caused by high-temperature spray and also avoids the increase of production cost caused by freeze-drying, and the instant coffee powder prepared by the method of the present disclosure retains the flavor of coffee and other raw materials to a large extent, and has pure coffee aroma, uniform color of coffee powder, uniform and controllable particle size, good solubility, etc.

Description

Instant Coffee Powder And Preparation Method Thereof

Technical Field of the Invention

[0001] The present disclosure belongs to the food field, and in particular, relates

to an instant coffee powder and a preparation method thereof.

Background of the Invention

[0002] Currently, the instant coffee on the market is usually pure coffee powder,

or a three-in-one coffee of pure coffee powder, non-dairy creamer and sugar, but

the appearance of the current three-in-one coffee is shown in Figure 1, and shows

the respective physical states of the pure coffee powder, non-dairy creamer and

sugar, and the taste and brewing properties are not good.

Summary of the Invention

[0003] The technical problem to be solved by the present disclosure is to provide

an instant coffee powder with uniform appearance and color and good taste.

[0004] To solve the above problems, the present disclosure employs the following

technical solution:

[0005] In one aspect, the present disclosure provides an instant coffee powder, in

percent by weight, it comprises following components: 50 to 70 % sugar, 20 to 40

% milk powder and 5 to 10% coffee.

[0006] Preferably, the coffee is Arabica and/or Robusta.

[0007] Preferably, the instant coffee powder is prepared by continuous vacuum drying equipment.

[0008] Preferably, the instant coffee powder is prepared from sweetened

condensed milk and coffee concentrate.

[0009] Further preferably, a mass ratio of the sweetened condensed milk to the

coffee concentrate is (7 to 10): 1.

[0010] Preferably, in percent by weight, raw materials of the sweetened

condensed milk comprise 50 to 70 % sugar syrup, 15 to 35 % milk powder and 10

to 15% water.

[0011] The second aspect of the present disclosure provides an instant coffee

powder, which is prepared in continuous vacuum drying equipment from

sweetened condensed milk and coffee concentrate, a mass ratio of the sweetened

condensed milk to the coffee concentrate is (7 to 10): 1; in percent by weight, raw

materials of the sweetened condensed milk comprises 50 to 70 % sugar syrup, 15

to 35 % milk powder and 10 to 15% water.

[0012] The third aspect of the present disclosure provides a preparation method of

an instant coffee powder, comprising mixing sweetened condensed milk and

coffee concentrate under vacuum conditions, then drying under vacuum

conditions, and grinding under vacuum conditions to give the instant coffee

powder.

[0013] Preferably, when drying under vacuum conditions, the temperature is

controlled at 50 to 70 °C and the pressure is 0.008 to 0.012 MPa, and the material

characteristics of the instant coffee powder can be controlled by controlling the

temperature and pressure.

[0014] Preferably, a mass ratio of the sweetened condensed milk to the coffee

concentrate is (7 to 10): 1.

[0015] Preferably, continuous vacuum drying equipment is used to prepare the

instant coffee powder.

[0016] Preferably, in percent by weight, raw materials of the sweetened

condensed milk comprise 50 to 70 % sugar syrup, 15 to 35 % milk powder and 10

to 15% water.

[0017] Preferably, the sweetened condensed milk is prepared by mixing the sugar

syrup and water, heating to 70 to 80 °C, adding the milk powder, and then

emulsifying and homogenizing.

[0018] Preferably, the coffee concentrate is prepared by roasting, grinding,

extracting, and concentrating green coffee beans.

[0019] Further preferably, the varieties of green coffee beans are Arabica and/or

Robusta.

[0020] Further preferably, the grinding particle size is controlled to 5 to 35 mesh.

[0021] Further preferably, the extraction is carried out at 170 to 200 °C, 0.8 to 1.6

MPa for 10 to 45 min, and the concentration is carried out at 50 to 70 °C, 0.008 to

0.016 MPa.

[0022] Due to the implementation of the above technical solutions, the present

disclosure has the following advantages over the prior art:

[0023] The instant coffee powder of the present disclosure has uniform color,

good brewing performance and good taste.

[0024] By mixing the sweetened condensed milk and the coffee concentrate and then vacuum drying the mixture, the present disclosure avoids the shortcomings in the prior art that the non-dairy creamer and instant coffee need to be prepared separately, and saves production costs, and moreover, by improving the preparation process, the present disclosure avoids the damage to coffee flavor caused by high-temperature spray and also avoids the increase of production cost caused by freeze-drying, and the instant coffee powder prepared by the method of the present disclosure retains the flavor of coffee and other raw materials to a large extent, and has pure coffee aroma, uniform color of coffee powder, uniform and controllable particle size, good solubility, etc.

Brief Description of the Drawings

[0025] Figure 1 is a photograph of instant coffee in the prior art;

[0026] Figure 2 is a photograph of an instant coffee powder prepared in

Embodiment 1;

[0027] Figure 3 is a photograph of the instant coffee powder prepared in

Embodiment 1 after being brewed;

[0028] Figure 4 is a photograph of a product prepared in Control 1;

[0029] Figure 5 is a photograph of the product prepared in Control 1 after being

brewed.

Detailed Description of Exemplary Embodiments

[0030] In the following, the present disclosure is further explained in detail

combining with specific embodiments, but the present disclosure is not limited to the following embodiments. The implementation conditions adopted in the embodiments can be further adjusted according to different requirements of specific use, and the implementation conditions not specified are the conventional conditions in the industry, and the unexplained "%" is the mass percent.

[0031] The raw material ratios of Embodiments Ito 4 are shown in Table 1.

[0032] Table 1

Raw material name Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4

Sugar syrup 52.70% 62.20% 50.90% 62.70% Milk powder 25.90% 15.60% 25.00% 15.70% Water 12.3% 11.1 % 11.80% 11.1

% Coffee concentrate 9.10% 11.1 (Arabica) %

Coffee concentrate 12.3% 10.5% (Robusta)

[0033] The preparation method of the instant coffee powder of Embodiments 1 to

4:

[0034] 1. Preparation of the sweetened condensed milk:

[0035] (1) The sugar syrup and water were mixed evenly, heated to 75 °C for 15

min;

[0036] (2) The mile powder was added into the solution prepared above and

stirred to dissolve, shearing emulsified, and homogenized at 30 MPa;

[0037] (3) The system was rapidly cooled to room temperature, and packaged.

[0038] 2. Preparation of the coffee concentrate:

[0039] (1) The green coffee beans were roasted to give roasted coffee beans;

[0040] (2) The roasted coffee beans prepared in Step (1) were ground to 5-18

mesh by a coffee bean grinder to obtain ground coffee powder;

[0041] (3) The ground coffee powder prepared in Step (2) was extracted at 180 °C

and 1.5 MPa for 30 min to obtain an extract;

[0042] (4) The extract prepared in Step (3) was concentrated at 60 °C and 0.01

MPa for 30 min to obtain the coffee concentrate.

[0043] 3. Preparation of the instant coffee powder:

[0044] In continuous vacuum drying equipment, the sweetened condensed milk

prepared in Step 1 and the coffee concentrate prepared in Step 2 were evenly

mixed under vacuum, then vacuum dried at 60 °C and 0.01 MPa, and ground in

vacuum and screened by a screen to control the particle size, generally 60 mesh,

to obtain the instant coffee powder.

[0045] The tested compositions of the instant coffee powder is shown in Table 2. Raw material name Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Sugar 54.80% 67.30% 53.40% 67.70% Milk powder 38.5 % 24.10% 37.40% 24.20% Coffee: Arabica 6.7% 8.6% Coffee: Robusta 9.2% 8.1 %

[0046] A photograph of the instant coffee powder prepared in Embodiment 1 is

shown in Figure 2, and from Figure 2, it can be seen that the instant coffee

powder has uniform color and uniform particle size. The photo of the instant

coffee in the prior art is shown in Figure 1, and due to that it is formed by mixing

coffee powder and non-dairy creamer, etc., it presents the colors of coffee, milk

powder, sugar, non-dairy creamer, etc..

[0047] The instant coffee powder prepared in Embodiment 1 was brewed with hot

water according to a mass ratio of instant coffee powder to water of 1: 10, the

photo after brewing is shown in Figure 3, and it had a strong milk flavor, pure aroma and a full flavored palate after brewing.

[0048] The physical properties and organoleptic qualities of instant coffee

powders prepared in Embodiments 2 to 4 were like that in Embodiment 1.

[0049] Control 1

[0050] It is basically the same as Embodiment 1 except that the sweetened

condensed milk and the coffee concentrate were mixed under normal pressure,

and then vacuum-dried in a box-type vacuum drying device, the drying conditions

were the same as in Embodiment 1.

[0051] Tests found that the product was hardened during the vacuum drying

process, and the normal product could not be obtained, and the moisture test was

conducted on the product to be low (< 0.5 %), and the actual material surface had

been scorched, but the interior was still slurry-like, which cannot really reflect the

moisture and condition of the product, and the product photo is shown in Figure 4.

[0052] The product prepared in this control was brewed according to the method

of Embodiment 1, and the photos after brewing are shown in Figure 5, where the

right picture is the photo just brewed, and the left picture is the photo slightly

placed after brewing, it can be seen from the right picture that after the brewing

and stirring, the product cannot be evenly dissolved in the water, and it can be

seen from the left figure that after a short period of time, the layering

phenomenon will occur when slightly placed after the brewing, and the aroma

was lost after the brewing, and the taste was dry.

[0053] The above detailed describes the present disclosure, and are intended to make those skilled in the art being able to understand the present disclosure and thereby implement it, and should not be concluded to limit the protective scope of this disclosure. Any equivalent variations or modifications according to the spirit of the present disclosure should be covered by the protective scope of the present disclosure.

Claims

1. A preparation method of an instant coffee powder, is characterized in that,

mixing sweetened condensed milk and coffee concentrate under vacuum

conditions, then drying under vacuum conditions, and grinding under vacuum

conditions to give the instant coffee powder.

2. The preparation method of an instant coffee powder according to claim 1,

is characterized in that, when drying under vacuum conditions, the temperature is

controlled at 50 to 70 °C and the pressure is 0.008 to 0.012 MPa.

3. The preparation method of an instant coffee powder according to claim 1,

is characterized in that, a mass ratio of the sweetened condensed milk to the

coffee concentrate is (7 to 10): 1.

4. The preparation method of an instant coffee powder according to claim 1,

is characterized in that, continuous vacuum drying equipment is used to prepare

the instant coffee powder.

5. The preparation method of an instant coffee powder according to claim 1,

is characterized in that, in percent by weight, raw materials of the sweetened

condensed milk comprise 50 to 70 % sugar syrup, 15 to 35 % milk powder and 10

to 15% water.

6. The preparation method of an instant coffee powder according to claim 1

or 5, is characterized in that, the sweetened condensed milk is prepared by mixing

the sugar syrup and water, heating to 70 to 80 °C, adding milk powder, and then

emulsifying and homogenizing.

7. The preparation method of an instant coffee powder according to claim 1,

is characterized in that, the coffee concentrate is prepared by roasting, grinding,

extracting, and concentrating green coffee beans.

8. The preparation method of an instant coffee powder according to claim 7,

is characterized in that, the varieties of green coffee beans are Arabica and/or

Robusta.

9. The preparation method of an instant coffee powder according to claim 7,

is characterized in that, a grinding particle size is controlled to 5 to 35 mesh.

10. The preparation method of an instant coffee powder according to claim 7,

is characterized in that, the extraction is carried out at 170 to 200 °C and 0.8 to 1.6

MPa for 10 to 45 min, and the concentration is carried out at 50 to 70 °C and

0.008 to 0.016 MPa.

11. An instant coffee powder, is characterized in that, in percent by weight, it

comprises following components: 50 to 70 % sugar, 20 to 40 % milk powder and to 10% coffee.

12. The instant coffee powder according to claim 11, is characterized in that,

the coffee is Arabica and/or Robusta.

13. The instant coffee powder according to claim 11, is characterized in that,

the instant coffee powder is prepared by continuous vacuum drying equipment.

14. The instant coffee powder according to claim 11, is characterized in that,

the instant coffee powder is prepared from sweetened condensed milk and coffee

concentrate.

15. The instant coffee powder according to claim 14, is characterized in that,

a mass ratio of the sweetened condensed milk and the coffee concentrate is (7 to

): 1.

16. The instant coffee powder according to claim 14, is characterized in that,

in percent by weight, raw materials of the sweetened condensed milk comprise 50

to 70 % sugar syrup, 15 to 35 % milk powder and 10 to 15% water.

17. An instant coffee powder, is characterized in that, the sweetened

condensed milk and the coffee concentrate are prepared by continuous vacuum

drying equipment, and a mass ratio of the sweetened condensed milk to the coffee concentrate is (7 to 10): 1; in percent by weight, raw materials of the sweetened condensed milk comprise 50 to 70 % sugar syrup, 15 to 35 % milk powder and 10 to 15% water.