CN103156033A - Preparation method of coffee with peach blossom tea - Google Patents
Preparation method of coffee with peach blossom tea Download PDFInfo
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- CN103156033A CN103156033A CN 201110423311 CN201110423311A CN103156033A CN 103156033 A CN103156033 A CN 103156033A CN 201110423311 CN201110423311 CN 201110423311 CN 201110423311 A CN201110423311 A CN 201110423311A CN 103156033 A CN103156033 A CN 103156033A
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Abstract
The invention belongs to the field of drink preparation, and relates to a coffee preparation method, in particular to a preparation method of coffee with peach blossom tea. According to the method, peach blossoms are added in the preparation of coffee, and therefore the prepared coffee has nutrition substances of the peach blossoms. Abundant vitamin is contained in the peach blossoms and capable of improving immunity of a human body, and meanwhile the coffee can have sweet tastes of lemons. In addition, honey is added in the process of mixing, and therefore the coffee can have the sweat tastes of the honey. In the process of use, the coffee does not need addition of any ingredient, and a person can taste savory and mellow flavor of the coffee.
Description
Technical field
This law relates to a kind of coffee preparation method, specifically relates to a kind of preparation method who contains the coffee of peach blossom tea, and it belongs to the drink preparation field.
Background technology
Coffee belongs to one of the world's three large beverages, is a kind of popular drink.In the manufacturing process of traditional coffee powder, add some auxiliary materials when usually roasting, as cream, salt and sugar etc.; But according to the coffee that this method that people commonly use is made, fragrance is relatively simple, can not satisfy people and wish the diversified needs of coffee aroma.And people are wishing the diversified needs of coffee aroma.And people add spices to carry out seasoning in coffee for drinking at present, but the coffee after converting with the spices accent, it can not fully merge with the fragrance of spices, and mixed drink is aromatic not.And contain chemical addition agent in spices, long-term use meeting brings the health of giving the people and does not measure impact, affects the healthy of people.
Summary of the invention
Defective in view of the existing procucts existence, the invention provides a kind of preparation method who contains the coffee of peach blossom tea, it adds peach blossom in coffee, make the fragrance that has peach blossom in coffee, has reached coffee and do not add the purpose that spices namely has peach blossom fragrance when drinking.
For achieving the above object, the invention provides a kind of preparation method who contains the coffee of peach blossom tea, its raw material comprises: peach blossom bud, coffee bean, xylitol, wolfberry fruit powder, maltodextrin, tender tealeaves, honey, Chinese cassia tree, agalloch eaglewood, cloves and rose; The weight fraction of raw material is: peach blossom bud 30 ~ 40, coffee bean 20 ~ 30, wolfberry fruit powder 10 ~ 20, xylitol 1 ~ 3, tender tealeaves 5 ~ 8, honey 10 ~ 40, Chinese cassia tree 1 ~ 3, agalloch eaglewood 1 ~ 3, cloves 1 ~ 4, rose 2 ~ 7 is characterized in that: its step is as follows:
The first step: pulverizer is cleaned, put into to selected peach blossom bud, tender tealeaves, Chinese cassia tree, agalloch eaglewood, cloves and rose pulverize, make mixed-powder;
Second step: selected coffee bean roasts, and the swing bucket formula is fried in the beans machine and carried out, and the described temperature that roasts is 85 ~ 95 ℃;
The 3rd step: the coffee bean after roasting is cooling under 18 ~ 22 ℃;
The 4th step: cooled coffee bean powder is broken into powder, sieves, make 100 ~ 150 purpose ground coffees;
The 5th step: be in the water of 30 ~ 40 ℃ with the honey solution temperature, stir and make the honey dissolving fully, the ratio of honey and water is 1:1 ~ 1.5;
The 6th step: the mixed-powder that the first step makes is put into steamer, and logical vapour cooking 10 ~ 15 minutes is cooled to 30 ~ 50 ℃, and the mixed solution that the 5th step was made is heated in steamer, and isothermal boiling 3 ~ 4 hours is until the mass fraction of solid matter is 75 ~ 85%;
The 7th step: the mixed solution juice in the 6th step is sprayed on manufactured ground coffee, and add xylitol and wolfberry fruit powder in ground coffee, stir under 40 ~ 50 ℃, material to be added all dissolve and mixing of materials evenly after, the ground coffee that mixes up is sealed in the space of 0 ~ 5 ℃ and deposited 5 ~ 10 days;
The 8th step: the ground coffee cohesion of good seal is dry, make finished product.
The present invention adds peach blossom in the coffee process, make the nutriment that contains peach blossom in the coffee of making, and peach blossom contains abundant vitamin, and it can improve the immunity of human body, is the sweet mouthfeel that coffee has lemon simultaneously.And adding honey in mixed process, is the fragrant and sweet taste that coffee itself has honey, not be used in when in use to add any batching, directly samples the aromatic taste that coffee itself has.
The specific embodiment
A kind of preparation method who contains the coffee of peach blossom tea, its raw material comprises: peach blossom bud, coffee bean, xylitol, wolfberry fruit powder, maltodextrin, tender tealeaves, honey, Chinese cassia tree, agalloch eaglewood, cloves and rose; The weight fraction of raw material is: peach blossom bud 30, coffee bean 20, wolfberry fruit powder 10, xylitol 1, tender tealeaves 5, honey 10, Chinese cassia tree 1, agalloch eaglewood 1, cloves 1, rose is characterized in that: its step is as follows:
The first step: pulverizer is cleaned, put into to selected peach blossom bud, tender tealeaves, Chinese cassia tree, agalloch eaglewood, cloves and rose pulverize, make mixed-powder;
Second step: selected coffee bean roasts, and the swing bucket formula is fried in the beans machine and carried out, and the described temperature that roasts is 85 ℃;
The 3rd step: the coffee bean after roasting is cooling under 182 ℃;
The 4th step: cooled coffee bean powder is broken into powder, sieves, make 100 purpose ground coffees;
The 5th step: be in the water of 30 ℃ with the honey solution temperature, stir and make the honey dissolving fully, the ratio of honey and water is 1:1;
The 6th step: the mixed-powder that the first step makes is put into steamer, and logical vapour cooking 10 minutes is cooled to 30 ℃, and the mixed solution that the 5th step was made is heated in steamer, and isothermal boiling 3 hours is until the mass fraction of solid matter is 75%;
The 7th step: the mixed solution juice in the 6th step is sprayed on manufactured ground coffee, and add xylitol and wolfberry fruit powder in ground coffee, stir under 40 ℃, material to be added all dissolve and mixing of materials evenly after, the ground coffee that mixes up is sealed in the space of 0 ℃ and deposited 10 days;
The 8th step: the ground coffee cohesion of good seal is dry, make finished product.
Embodiment 2: a kind of preparation method who contains lemon coffee, and its step is as follows:
A kind of preparation method who contains the coffee of peach blossom tea, its raw material comprises: peach blossom bud, coffee bean, xylitol, wolfberry fruit powder, maltodextrin, tender tealeaves, honey, Chinese cassia tree, agalloch eaglewood, cloves and rose; The weight fraction of raw material is: peach blossom bud 40, coffee bean 30, wolfberry fruit powder 20, xylitol 3, tender tealeaves 8, honey 40, Chinese cassia tree 3, agalloch eaglewood 3, cloves 4, rose 7 is characterized in that: its step is as follows:
The first step: pulverizer is cleaned, put into to selected peach blossom bud, tender tealeaves, Chinese cassia tree, agalloch eaglewood, cloves and rose pulverize, make mixed-powder;
Second step: selected coffee bean roasts, and the swing bucket formula is fried in the beans machine and carried out, and the described temperature that roasts is 95 ℃;
The 3rd step: the coffee bean after roasting is cooling under 22 ℃;
The 4th step: cooled coffee bean powder is broken into powder, sieves, make 150 purpose ground coffees;
The 5th step: be in the water of 40 ℃ with the honey solution temperature, stir and make the honey dissolving fully, the ratio of honey and water is 1:1.5;
The 6th step: the mixed-powder that the first step makes is put into steamer, and logical vapour cooking 15 minutes is cooled to 50 ℃, and the mixed solution that the 5th step was made is heated in steamer, and isothermal boiling 3 ~ 4 hours is until the mass fraction of solid matter is 85%;
The 7th step: the mixed solution juice in the 6th step is sprayed on manufactured ground coffee, and add xylitol and wolfberry fruit powder in ground coffee, stir under 50 ℃, material to be added all dissolve and mixing of materials evenly after, the ground coffee that mixes up is sealed in the space of 5 ℃ and deposited 5 days;
The 8th step: the ground coffee cohesion of good seal is dry, make finished product.
Embodiment 3
A kind of preparation method who contains the coffee of peach blossom tea, its raw material comprises: peach blossom bud, coffee bean, xylitol, wolfberry fruit powder, maltodextrin, tender tealeaves, honey, Chinese cassia tree, agalloch eaglewood, cloves and rose; The weight fraction of raw material is: peach blossom bud 35, coffee bean 25, wolfberry fruit powder 15, xylitol 2, tender tealeaves 6, honey 25, Chinese cassia tree 2, agalloch eaglewood 2, cloves 3, rose 5 is characterized in that: its step is as follows:
The first step: pulverizer is cleaned, put into to selected peach blossom bud, tender tealeaves, Chinese cassia tree, agalloch eaglewood, cloves and rose pulverize, make mixed-powder;
Second step: selected coffee bean roasts, and the swing bucket formula is fried in the beans machine and carried out, and the described temperature that roasts is 90 ℃;
The 3rd step: the coffee bean after roasting is cooling under 20 ℃;
The 4th step: cooled coffee bean powder is broken into powder, sieves, make 125 purpose ground coffees;
The 5th step: be in the water of 35 ℃ with the honey solution temperature, stir and make the honey dissolving fully, the ratio of honey and water is 1:1.2;
The 6th step: the mixed-powder that the first step makes is put into steamer, logical vapour cooking: 13 minutes, be cooled to 30 ~ 50 ℃, the mixed solution that the 5th step was made is heated in steamer, and isothermal boiling 3.5 hours is until the mass fraction of solid matter is 80%;
The 7th step: the mixed solution juice in the 6th step is sprayed on manufactured ground coffee, and add xylitol and wolfberry fruit powder in ground coffee, stir under 45 ℃, material to be added all dissolve and mixing of materials evenly after, the ground coffee that mixes up is sealed in the space of 3 ℃ and deposited 7 days;
The 8th step: the ground coffee cohesion of good seal is dry, make finished product.
Claims (1)
1. preparation method who contains the coffee of peach blossom tea, its raw material comprises: peach blossom bud, coffee bean, xylitol, wolfberry fruit powder, maltodextrin, tender tealeaves, honey, Chinese cassia tree, agalloch eaglewood, cloves and rose; The weight fraction of raw material is: peach blossom bud 30 ~ 40, coffee bean 20 ~ 30, wolfberry fruit powder 10 ~ 20, xylitol 1 ~ 3, tender tealeaves 5 ~ 8, honey 10 ~ 40, Chinese cassia tree 1 ~ 3, agalloch eaglewood 1 ~ 3, cloves 1 ~ 4, rose 2 ~ 7 is characterized in that: its step is as follows:
The first step: pulverizer is cleaned, put into to selected peach blossom bud, tender tealeaves, Chinese cassia tree, agalloch eaglewood, cloves and rose pulverize, make mixed-powder;
Second step: selected coffee bean roasts, and the swing bucket formula is fried in the beans machine and carried out, and the described temperature that roasts is 85 ~ 95 ℃;
The 3rd step: the coffee bean after roasting is cooling under 18 ~ 22 ℃;
The 4th step: cooled coffee bean powder is broken into powder, sieves, make 100 ~ 150 purpose ground coffees;
The 5th step: be in the water of 30 ~ 40 ℃ with the honey solution temperature, stir and make the honey dissolving fully, the ratio of honey and water is 1:1 ~ 1.5;
The 6th step: the mixed-powder that the first step makes is put into steamer, and logical vapour cooking 10 ~ 15 minutes is cooled to 30 ~ 50 ℃, and the mixed solution that the 5th step was made is heated in steamer, and isothermal boiling 3 ~ 4 hours is until the mass fraction of solid matter is 75 ~ 85%;
The 7th step: the mixed solution juice in the 6th step is sprayed on manufactured ground coffee, and add xylitol and wolfberry fruit powder in ground coffee, stir under 40 ~ 50 ℃, material to be added all dissolve and mixing of materials evenly after, the ground coffee that mixes up is sealed in the space of 0 ~ 5 ℃ and deposited 5 ~ 10 days;
The 8th step: the ground coffee cohesion of good seal is dry, make finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110423311 CN103156033A (en) | 2011-12-16 | 2011-12-16 | Preparation method of coffee with peach blossom tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110423311 CN103156033A (en) | 2011-12-16 | 2011-12-16 | Preparation method of coffee with peach blossom tea |
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| CN103156033A true CN103156033A (en) | 2013-06-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201110423311 Withdrawn CN103156033A (en) | 2011-12-16 | 2011-12-16 | Preparation method of coffee with peach blossom tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461622A (en) * | 2013-09-25 | 2013-12-25 | 济南圣泉唐和唐生物科技有限公司 | Health care coffee |
| CN103461621A (en) * | 2013-09-25 | 2013-12-25 | 济南圣泉唐和唐生物科技有限公司 | Health care traditional Chinese medicine (TCM) coffee |
| CN103549093A (en) * | 2013-11-08 | 2014-02-05 | 武汉市仟吉食品有限公司 | Sakura-flavored latte and preparation method thereof |
| CN109770024A (en) * | 2019-03-12 | 2019-05-21 | 常德中旺农业股份有限公司 | Precious tea of a kind of selenium-rich coffee four and preparation method thereof |
-
2011
- 2011-12-16 CN CN 201110423311 patent/CN103156033A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461622A (en) * | 2013-09-25 | 2013-12-25 | 济南圣泉唐和唐生物科技有限公司 | Health care coffee |
| CN103461621A (en) * | 2013-09-25 | 2013-12-25 | 济南圣泉唐和唐生物科技有限公司 | Health care traditional Chinese medicine (TCM) coffee |
| CN103461622B (en) * | 2013-09-25 | 2014-12-03 | 济南圣泉唐和唐生物科技有限公司 | Health care coffee |
| CN103549093A (en) * | 2013-11-08 | 2014-02-05 | 武汉市仟吉食品有限公司 | Sakura-flavored latte and preparation method thereof |
| CN109770024A (en) * | 2019-03-12 | 2019-05-21 | 常德中旺农业股份有限公司 | Precious tea of a kind of selenium-rich coffee four and preparation method thereof |
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Application publication date: 20130619 |