CN102524485A - Production method of white coffee - Google Patents
Production method of white coffee Download PDFInfo
- Publication number
- CN102524485A CN102524485A CN2012100448964A CN201210044896A CN102524485A CN 102524485 A CN102524485 A CN 102524485A CN 2012100448964 A CN2012100448964 A CN 2012100448964A CN 201210044896 A CN201210044896 A CN 201210044896A CN 102524485 A CN102524485 A CN 102524485A
- Authority
- CN
- China
- Prior art keywords
- coffee
- coffee bean
- roasting
- preparation
- bean
- 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.)
- Granted
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention relates to the processing field of drinks, and particularly relates to a production method of white coffee. For the production method, no additive is added, the white coffee is produced through low-medium temperature roasting, so that accumulation of dehydrated compounds and caffeine is reduced, and a good health-care effect is achieved. In the invention, an artificial aging technology is adopted, before roasting of coffee, coffee beans are stored under a certain temperature and certain humidity, the Maillard reaction inside the coffee beans are promoted and accelerated, the aging speed of the coffee beans is accelerated, the green and astringency of the coffee beans are reduced, the water content of the coffee beans is increased, the degradation of materials such as sugar, protein and the like, and generation of the flavor materials during roasting of coffee are promoted, the time for roasting is prolonged when being compared with the time in traditional roasting, the conversion efficiency of aromatic materials is increased, and generation of burnt flavor and bitter taste are reduced.
Description
Technical field
The present invention relates to the beverage processing field, particularly a kind of preparation method of white coffee.
Background technology
Coffee and cocoa, tealeaves also are called the world's three big beverages, and wherein the output of coffee and consumption figure occupy the first place.The evergreen dungarunga of coffee tree genus rubia section, coffee bean are the kernels in the coffee tree fruit, cure with suitable baking method and form coffee, and the daily coffee of drinking cooperates various boiling appliance to make with coffee bean.
The main component of coffee has caffeine, tannic acid, fat (mainly comprising acid fat and volatile fat), protein, sugar, fiber, mineral matter etc.Wherein, caffeine has strong especially bitter taste, stimulates central nervous system, heart and respiratory system.An amount of caffeine also can alleviate muscular fatigue, promotes digestive juice secretion.Because it can promote the kidney function, and diuresis is arranged, help in the body unnecessary sodium ion to be excreted, but picked-up too much can cause caffeinism.Tannic acid after boiling can decompose the acid of coking Chinese parasol tree, can variation so brewed coffee taste of a specified duration.Volatile fatty acid is the coffee aroma main source, is that a kind of meeting gives out about 40 kinds of aromatic substances.Protein is caloric main source in the coffee, and proportion is not high.The protein of coffee can stripping comes when making coffee, thus absorb limited.It is about 8% that coffee is given birth to the contained sugar of beans, can change into caramel through curing the most of sugar in back, makes coffee form brown, and with the tannic acid generation sweet taste that interosculates.Understand charing after the fiber of coffee bean cures, interosculating with caramel just forms the tone of coffee.Also contain mineral matters such as a small amount of lime, irony, phosphorus, sodium carbonate in the coffee.
According to statistics, the potential consumer groups of China's coffee are 200,000,000-2.5 hundred million people, and domestic consumption is main with instant coffee mainly at present.Instant coffee is that traditional roasted coffee bean boils into coffee magma after pulverizing, grinding, and spray-drying forms again.This processing technology can cause a large amount of accumulation such as caffeine and trans fats, anhydro compounds etc., drink excessive meeting cause injure one's stomach, bad phenomenon such as calcium loss and obesity.
White coffee is to adopt top grade Arabica and Robusta coffee bean, bakes and banks up with earth and special process processing back removal caffeines in a large number through mild or moderate low temperature; Remove grilled burnt hardship and the acerbity that produces of high temperature, picric acid flavor, the content of caffeine of coffee dropped to minimum, do not add any additives and strengthen taste; Glycol fragrance is not hindered stomach, keeps original color and luster of coffee and fragrance, and color is lighter softer than normal coffee; Light milk is golden yellow, good taste, so white coffee by name.
White coffee and the difference of normal coffee are formerly to expect that the training stir-fry of coffee bean and coffee reconstitute the different of aspect from selecting.White coffee normally adopts famousr and precious selected coffee bean, and the impurity that undopes fully, and like wheat, maize grain etc., so taste is purer.The condition of planting of arabica coffees beans, comparatively harsh.Need be grown in height above sea level more than 600 to 2000 meters; And the fertile soil soil fertility is arranged; Sufficient moisture and suitable sunshine condition with shade, the ability of arabica coffees tree enantiopathy insect pest simultaneously is relatively poor, suffers damage easily; Therefore a lot of manpower of needs is looked after and is safeguarded, so the arabica coffees beans are internationally recognized first-class senior coffee material.
White coffee and normal coffee are also different on coffee bean training stir-fry process.White coffee does not add any man-made additive or caramel with the unique technology of tradition and cures (baking) through low temperature and form; Drop to minimum with acerbity grilled produce burnt bitter of high temperature; The natural flavor and the mellow fragrance that keep original coffee do not contain trans fats and (are present in the fried food the strict control of international food content in a large number; Can cause problems such as cholesterol rising, lipotrophy), content of caffeine and heat also are lower than normal coffee.
White coffee contains nutritional labelings such as free fatty, caffeine, tannic acid, and nicotine includes vitamin B, and the coffee bean that cured is more than fresh coffee beans content.White coffee can promote the function of metabolism, and active digestive organs improve pachylosis.In addition, using coffee powder to have a bath is a kind of thermotherapy, the whole body heating is sweat and reaches the effect of fat-reducing.White kaffeeklatsch makes liver or kidney active, and alcohol is changed and the quick oxidation of acetaldehyde that comes, resolves into water and carbon dioxide and gets rid of externally, and the function of relieving the effect of alcohol is arranged.White coffee can promote the function of heart, makes blood circulation smooth and easy, promptly supplies with whole body oxygen and nutrient, and helps the interior refuse of liver processing body to excrete via kidney.The function of this promotion metabolism can effectively be eliminated fatigue, and the effect of refreshing oneself is for a long time arranged.White coffee is not easy to be addicted, and to important internal organs such as liver, stomach, kidneys, it is less to bring out sickness influences such as respiratory inflammation, mammary glands in women knurl, can not cause calcium loss.
At present, south east asia has white coffee product, and processing is main with traditional processing technology mainly, and technology is fried in the low temperature roasting in only adopting, and the roasting stir-fry time is 20-50min.White coffee product mouthfeel on the market is not good enough, contains bad flavors such as burnt burning, bitter taste, picric acid flavor more.Therefore, a kind of preparation method of white coffee is provided, significant.
Summary of the invention
In view of this, the present invention provides a kind of preparation method of white coffee.This method adopts the artificial aging technology, has reduced the not mature flavor that coffee bean has, and promotes the degraded of materials such as carbohydrate when the coffee roasting is fried, protein and the generation of flavor substance, has increased the transformation efficiency of aromatic substance, reduces the generation of burnt burning and bitter taste.
In order to realize the foregoing invention purpose, the present invention provides following technical scheme:
The invention provides a kind of preparation method of white coffee, comprise the steps:
Step 1: getting coffee bean after preliminary treatment, is 15～35 ℃ in temperature, and humidity is under 80～100% the condition, places 24～72h, and control coffee bean moisture reaches 12～14% of coffee bean weight, obtains first coffee bean;
Step 2: get said first coffee bean, under 170～190 ℃ of temperature,, under 150～170 ℃ of temperature, fry 15～30min then, obtain second coffee bean, promptly get after cooling, the pulverizing through second roasting through the first roasting stir-fry, 15～30min.
Under uniform temperature and humidity, the polyphenols in the coffee contacts with airborne oxygen, and non-enzymatic autoxidation takes place, and the oxidation of polyphenols reduces pained content of material, and it is pure and mild that flavour is tending towards gradually; Carbohydrate in the coffee is main with sucrose mainly; Sucrose mainly is that heat scission reaction generates formic acid, acetate etc. and caramelization generation furans when roasting is fried; And the main carbohydrate of participating in Maillard reaction generation volatile materials is a glucose; Artificial aging is under uniform temperature and humidity, to quicken the conversion of sucrose to glucose, reduced the formation of burnt burning and bad flavor in the coffee, promoted the generation of volatile flavor; The increase of temperature and moisture; Impel the degraded of protein substance in the coffee; Generate several amino acids, participate in the Maillard reaction, promoted the formation of coffee principal character fragrance such as thio-alcohol material (like methyl mercaptan, coffee thiols etc.) and Furanones material.Preparation method provided by the invention is fried time lengthening than the conventional method roasting, has increased the transformation efficiency of aromatic substance greatly, reduces the generation of burnt burning and bitter taste.
Maillard reaction (Maillard reaction) is called " non-enzyme browning reaction " again, is that french chemist L.C.Maillard proposed in 1912.So-called Maillard reaction is a kind of non-enzymatic browning that extensively is present in food industry; It is the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein); Intend melanocyte through final macromolecular substances melanoidin or the title that generates brown or even black of complicated course, so claim the reaction of carbonyl amine again.
When finding glycine and glucose Hybrid Heating, Maillard forms the material of brown.It is found that afterwards that this type reaction not only influenced the color of food, and its fragrance was also played an important role, and this reaction was called nonenzymatic browning reaction (nonenzimicbrowning).The function of U.S. rad product mainly comprises: anti-oxidant, anti-sudden change, anticancer, anti-ageing, Green Tea Extract, thereby the protective effect that can improve pair cell, these are proved.The anti-mutability of U.S. rad product and its antioxidation activity and reducing power have good correlation.And, Mei Lade product protection MDC cell resistance oxygen pyrimidine injury experiment, the cytoprotection function of confirmation Mei Lade product.Maillard reaction can generate carbon monoxide, alkali, flavonoids etc., and difference, effect organ are different from forming, the result is different, embody its influence to the property of medicine.Therefore, the further investigation maillard reaction product will improve the processing and process of preparing Chinese medicine theory of Chinese medicine.
In the method provided by the invention, increase the coffee bean moisture, promoted the degraded of materials such as carbohydrate when the coffee roasting is fried, protein and the generation of flavor substance.As preferably, the moisture of second coffee bean is 2～5%.
As preferably, it is 38～42 that the color of second coffee bean detects the Lab value through color difference meter.
As preferably, smashing fineness is 40 orders in the step 2.
As preferably, said coffee bean is the medium-sized seed coffee bean.
As preferably, said preliminary treatment comprises that removing stone, dust removal, deironing, look selects classification to remove the flaw beans.
As preferably, in the step 2, before said first roasting is fried, also comprise said first coffee bean and the step of mixing through pretreated auxiliary material coffee bean; The mass ratio of said first coffee bean and said auxiliary material coffee bean is 1: 0.1～0.9.
As preferably, said auxiliary material coffee bean is the arabica coffee bean.
As preferably, said preliminary treatment comprises that removing stone, dust removal, deironing, look selects classification to remove the flaw beans.
The white coffee that the present invention also provides above-mentioned preparation method to obtain.
The white coffee of this method processing is primary raw material with high-quality medium-sized seed coffee bean, does not add any additives, and the low temperature roasting is fried and formed in the warp, has reduced the accumulation of anhydro compounds and caffeine, has the good health care effect.The present invention adopts the artificial aging technology; Before the coffee roasting is fried, coffee bean is placed under certain temperature, the humidity; Promote and quicken the carrying out of the inner Maillard reaction of coffee bean, accelerate the aging speed of coffee bean, reduced the not mature flavor that coffee bean has; The coffee bean moisture is increased, promote the degraded of materials such as carbohydrate when the coffee roasting is fried, protein and the generation of flavor substance.Roasting is fried the roasting of time ratio tradition and is fried time lengthening, has increased the transformation efficiency of aromatic substance, reduces the generation of burnt burning and bitter taste.
The specific embodiment
The invention discloses a kind of preparation method of white coffee, those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is that all similarly replace and change apparent to those skilled in the art, they all are regarded as and are included in the present invention.Method of the present invention and application are described through preferred embodiment; The related personnel obviously can change or suitably change and combination methods and applications as herein described in not breaking away from content of the present invention, spirit and scope, realizes and use technology of the present invention.
Raw materials usedly in the preparation method of white coffee provided by the invention all can buy by market.
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1
Material bean (medium-sized seed coffee bean) respectively through steps such as past stone, dust removal, deironing, is removed wherein contained impurity, adopt look to select classification then, remove the flaw beans that material bean exists.
Selection is as the coffee bean (arabica coffee bean) of auxiliary material, and the employing aforesaid way carries out selected.
In temperature is room temperature, and humidity is under 80% the condition, places 72h, makes the coffee bean moisture reach 13% of coffee bean weight, obtains first coffee bean.
Accurate weighing 120g first coffee bean, and by 1: 0.1 ratio interpolation auxiliary material coffee bean, and mix.
Adopt the segmented roasting to fry, 15min is fried in roasting under 190 ℃ of temperature, and 15min is fried in roasting under 170 ℃ of temperature then; Obtain second coffee bean, roasting is fried and is finished back coffee bean moisture 5%, and the coffee color detects the Lab value 40 through color difference meter; The coffee bean surface is light brown, and it is golden yellow that coffee brewing liquid is.
Adopt air blowing type cooling roasting to fry good coffee bean, the coffee bean that cooling is good grinds, and fineness of grind keeps coffee flavor about 40 orders as far as possible in coffee particles, pack, and is white coffee product.
Embodiment 2
Material bean (high-quality medium-sized seed coffee bean) respectively through steps such as past stone, dust removal, deironing, is removed wherein contained impurity, adopt look to select classification then, remove the flaw beans that material bean exists.
Selection is as the coffee bean (high-quality arabica coffee bean) of auxiliary material, and the employing aforesaid way carries out selected.
In temperature is room temperature, and humidity is under 100% the condition, places 24h, makes the coffee bean moisture reach 12% of coffee bean weight, obtains first coffee bean.
Accurate weighing 120g first coffee bean, and by 1: 0.9 ratio interpolation auxiliary material coffee bean, and mix.
Adopt the segmented roasting to fry, 30min is fried in roasting under 170 ℃ of temperature, and 30min is fried in roasting under 150 ℃ of temperature then; Obtain second coffee bean, roasting is fried and is finished back coffee bean moisture 3%, and the coffee color detects the Lab value 42 through color difference meter; The coffee bean surface is light brown, and it is golden yellow that coffee brewing liquid is.
Adopt air blowing type cooling roasting to fry good coffee bean, the coffee bean that cooling is good grinds, and fineness of grind keeps coffee flavor about 40 orders as far as possible in coffee particles, pack, and is white coffee product.
Embodiment 3
Material bean (high-quality medium-sized seed coffee bean) respectively through steps such as past stone, dust removal, deironing, is removed wherein contained impurity, adopt look to select classification then, remove the flaw beans that material bean exists.
Selection is as the coffee bean (high-quality arabica coffee bean) of auxiliary material, and the employing aforesaid way carries out selected.
In temperature is room temperature, and humidity is under 90% the condition, places 56h, makes the coffee bean moisture reach about 14% of coffee bean weight, to promote the Maillard reaction, obtains first coffee bean.
Accurate weighing 120g first coffee bean, and by 1: 0.4 ratio interpolation auxiliary material coffee bean, and mix.
Adopt the segmented roasting to fry, 20min is fried in roasting under 180 ℃ of temperature, and 20min is fried in roasting under 160 ℃ of temperature then; Obtain second coffee bean, roasting is fried and is finished back coffee bean moisture 2%, and the coffee color detects the Lab value 38 through color difference meter; The coffee bean surface is light brown, and it is golden yellow that coffee brewing liquid is.
Adopt air blowing type cooling roasting to fry good coffee bean, the coffee bean that cooling is good grinds, and fineness of grind keeps coffee flavor about 40 orders as far as possible in coffee particles, pack, and is white coffee product.
Embodiment 4
Material bean (medium-sized seed coffee bean) respectively through steps such as past stone, dust removal, deironing, is removed wherein contained impurity, adopt look to select classification then, remove the flaw beans that material bean exists.
Selection is as the coffee bean (arabica coffee bean) of auxiliary material, and the employing aforesaid way carries out selected.
In temperature is room temperature, and humidity is under 95% the condition, places 48h, makes the coffee bean moisture reach 13% of coffee bean weight, to promote the Maillard reaction, obtains first coffee bean.Accurately weighing 120g first coffee bean adopts the segmented roasting to fry; 25min is fried in roasting under 185 ℃ of temperature, and 25min is fried in roasting under 165 ℃ of temperature then, obtains second coffee bean; Roasting is fried and is finished back coffee bean moisture 4%; The coffee color detects the Lab value 41 through color difference meter, and the coffee bean surface is light brown, and it is golden yellow that coffee brewing liquid is.
Adopt air blowing type cooling roasting to fry good coffee bean, the coffee bean that cooling is good grinds, and fineness of grind keeps coffee flavor about 40 orders as far as possible in coffee particles, pack, and is white coffee product.
Embodiment 5
In national northwest, southwest, northeast, North China, the southeast, Central China 1080 altogether of picked at random each age group, every profession and trade personages respectively; Be divided into 36 groups according to age, engaged in trade; Every group of 30 surveyees; The white coffee that the embodiment of the invention 1 to 4 is provided carries out the sense evaluation, and the sense evaluation criterion is seen table 1, and evaluation result is seen table 2.
Table 1 official can evaluation criterion
The flavor evaluation result of the white coffee of table 2
Being shown by investigation result, from national northwest, southwest, northeast, North China, the southeast, Central China's each age group, every profession and trade personage altogether among 1080 surveyees, is 92.0% to the local flavor satisfaction rate of white coffee provided by the invention.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (10)
1. the preparation method of a white coffee is characterized in that, comprises the steps:
Step 1: getting coffee bean after preliminary treatment, is 15～35 ℃ in temperature, and humidity is under 80～100% the condition, places 24～72h, and control coffee bean moisture reaches 12～14% of coffee bean weight, obtains first coffee bean;
Step 2: get said first coffee bean, under 170～190 ℃ of temperature,, under 150～170 ℃ of temperature, fry 15～30min then, obtain second coffee bean, promptly get after cooling, the pulverizing through second roasting through the first roasting stir-fry, 15～30min.
2. preparation method according to claim 1 is characterized in that, the moisture of said second coffee bean is 2～5%.
3. preparation method according to claim 1 is characterized in that, it is 38～42 that the color of said second coffee bean detects the Lab value through color difference meter.
4. preparation method according to claim 1 is characterized in that, smashing fineness described in the step 2 is 40 orders.
5. preparation method according to claim 1 is characterized in that, said coffee bean is the medium-sized seed coffee bean.
6. preparation method according to claim 1 is characterized in that, said preliminary treatment comprises that removal stone, dust removal, deironing, look select classification to remove the flaw beans.
7. preparation method according to claim 1 is characterized in that, in the step 2, before said first roasting is fried, also comprises said first coffee bean and the step of mixing through pretreated auxiliary material coffee bean; The mass ratio of said first coffee bean and said auxiliary material coffee bean is 1: 0.1～0.9.
8. preparation method according to claim 7 is characterized in that, said auxiliary material coffee bean is the arabica coffee bean.
9. preparation method according to claim 7 is characterized in that, said preliminary treatment comprises that removal stone, dust removal, deironing, look select classification to remove the flaw beans.
10. the white coffee that obtains according to each described preparation method of claim 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210044896 CN102524485B (en) | 2012-02-23 | 2012-02-23 | Production method of white coffee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210044896 CN102524485B (en) | 2012-02-23 | 2012-02-23 | Production method of white coffee |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102524485A true CN102524485A (en) | 2012-07-04 |
| CN102524485B CN102524485B (en) | 2013-07-24 |
Family
ID=46333528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210044896 Active CN102524485B (en) | 2012-02-23 | 2012-02-23 | Production method of white coffee |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102524485B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652206A (en) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | Basil seed coffee instant powder and preparation method thereof |
| 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 |
| CN103768199A (en) * | 2013-05-01 | 2014-05-07 | 保山锦庆热作科技有限公司 | Middle-temperature enema coffee |
| CN105053426A (en) * | 2015-07-05 | 2015-11-18 | 保山云潞咖啡产业开发有限责任公司 | Roasting-based coffee powder preparation method |
| JP2018050535A (en) * | 2016-09-29 | 2018-04-05 | キーコーヒー株式会社 | Modified coffee raw bean, modification method of coffee raw bean, roasted coffee bean, production method thereof, and production method of coffee extract |
| CN111165632A (en) * | 2018-11-12 | 2020-05-19 | 内蒙古伊利实业集团股份有限公司 | Coffee material, coffee beverage and preparation method thereof |
| CN111685212A (en) * | 2019-03-12 | 2020-09-22 | 常德中旺农业股份有限公司 | Instant selenium-rich herbaceous coffee and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042645A (en) * | 1988-10-31 | 1990-06-06 | 雀巢制品公司 | The processing of green coffee |
| CN1255292A (en) * | 1998-09-09 | 2000-06-07 | 卡夫食品有限公司 | Soluble coffee with strong taste and colour, and its mfg. method |
| CN1761400A (en) * | 2003-03-18 | 2006-04-19 | 金世日 | Method of preparing instant coffee containing aroma extract |
| CN101120711A (en) * | 2006-08-08 | 2008-02-13 | 中国热带农业科学院香料饮料研究所 | Technology for making vanilla coffee |
-
2012
- 2012-02-23 CN CN 201210044896 patent/CN102524485B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042645A (en) * | 1988-10-31 | 1990-06-06 | 雀巢制品公司 | The processing of green coffee |
| CN1255292A (en) * | 1998-09-09 | 2000-06-07 | 卡夫食品有限公司 | Soluble coffee with strong taste and colour, and its mfg. method |
| CN1761400A (en) * | 2003-03-18 | 2006-04-19 | 金世日 | Method of preparing instant coffee containing aroma extract |
| CN101120711A (en) * | 2006-08-08 | 2008-02-13 | 中国热带农业科学院香料饮料研究所 | Technology for making vanilla coffee |
Non-Patent Citations (2)
| Title |
|---|
| 陈东良等,1: "焙炒兴隆咖啡的研制加工", 《热带农业工程》 * |
| 龙乙明等: "《云南小粒种咖啡栽培技术》", 31 January 2009 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103768199A (en) * | 2013-05-01 | 2014-05-07 | 保山锦庆热作科技有限公司 | Middle-temperature enema coffee |
| CN103652206A (en) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | Basil seed coffee instant powder and preparation method thereof |
| 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 |
| CN105053426A (en) * | 2015-07-05 | 2015-11-18 | 保山云潞咖啡产业开发有限责任公司 | Roasting-based coffee powder preparation method |
| JP2018050535A (en) * | 2016-09-29 | 2018-04-05 | キーコーヒー株式会社 | Modified coffee raw bean, modification method of coffee raw bean, roasted coffee bean, production method thereof, and production method of coffee extract |
| CN111165632A (en) * | 2018-11-12 | 2020-05-19 | 内蒙古伊利实业集团股份有限公司 | Coffee material, coffee beverage and preparation method thereof |
| CN111165632B (en) * | 2018-11-12 | 2023-03-14 | 内蒙古伊利实业集团股份有限公司 | Coffee material, coffee beverage and preparation method thereof |
| CN111685212A (en) * | 2019-03-12 | 2020-09-22 | 常德中旺农业股份有限公司 | Instant selenium-rich herbaceous coffee and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102524485B (en) | 2013-07-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524485B (en) | Production method of white coffee | |
| CN103749865B (en) | A kind of preparation method of white coffee | |
| CN103892011A (en) | Peony coffee as well as preparation method and application thereof | |
| KR100886811B1 (en) | The method of citrus coffee using citrus juice | |
| KR101657348B1 (en) | Preparation method of coffee bean extract with low caffeine using low temperature extraction, and preparation method of capsule coffee using the same | |
| Rao et al. | Recent trends in soft beverages | |
| KR20170114100A (en) | Coffee composition and a method of manufacturing containing vitamintree | |
| CN105146008A (en) | Preparation method of low temperature roasted coffee powder | |
| KR20140080470A (en) | Chaga fermentation method for producing a highly functional coffee | |
| KR102332253B1 (en) | Method for preparing coffee containing tea leaves and petals | |
| KR20180101798A (en) | Manufacturing method of transparent coffee | |
| US20090041893A1 (en) | Coffee substitute and method of manufacture | |
| KR20180072453A (en) | Red Ginseng and Coffee Pill as fermented and functional Food and its manufacturing Method | |
| CN103444937B (en) | Morning tea bag for preserving health in autumn | |
| KR101855181B1 (en) | Manufacturing method of cold brew yuja coffee | |
| KR20180049955A (en) | Functional Coffee Drinks and method for manufacturing the same | |
| KR101234304B1 (en) | Tea and manufacturing method thereof | |
| KR20170114078A (en) | Coffee composition and a method of manufacturing containing graviola | |
| KR20150053739A (en) | Method of producing high-quality coffee fermentation Coconut water | |
| KR20160006069A (en) | Low-caffeine coffee with large amount of effective component of raw coffee bean prepared by low temperature extraction, and capsule coffee comprising the the same | |
| KR20150053740A (en) | METHOD OF FUNCTIONAL COFFEE CONTAINING β-GLUCAN | |
| CN110063452A (en) | A kind of compound instant brewed powder of millet and preparation method thereof | |
| KR101531699B1 (en) | Mixed coffee and/or liquid coffees for being comprised of bamboo―salt and/or arabinose and method for manufacturing the same | |
| KR102329716B1 (en) | A food composition replaced coffee comprising Polygalae Radix, Taraxacum albidum, red bean and black bean | |
| McGee et al. | Cooking |
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 |