CN103815505A - Coffee peel sweet beverage - Google Patents
Coffee peel sweet beverage Download PDFInfo
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- CN103815505A CN103815505A CN201210468182.6A CN201210468182A CN103815505A CN 103815505 A CN103815505 A CN 103815505A CN 201210468182 A CN201210468182 A CN 201210468182A CN 103815505 A CN103815505 A CN 103815505A
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- coffee
- preparation
- liquid
- stevia rebaudiana
- extraction
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 9
- 235000013361 beverage Nutrition 0.000 title abstract description 13
- 235000019202 steviosides Nutrition 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 17
- 238000002360 preparation method Methods 0.000 claims description 30
- 244000228451 Stevia rebaudiana Species 0.000 claims description 27
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 21
- 239000004383 Steviol glycoside Substances 0.000 claims description 20
- 235000019411 steviol glycoside Nutrition 0.000 claims description 20
- 229930182488 steviol glycoside Natural products 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 150000008144 steviol glycosides Chemical class 0.000 claims description 19
- 230000001580 bacterial effect Effects 0.000 claims description 18
- 239000000047 product Substances 0.000 claims description 18
- 238000003809 water extraction Methods 0.000 claims description 18
- 238000000605 extraction Methods 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 239000012153 distilled water Substances 0.000 claims description 14
- 239000012530 fluid Substances 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 238000011084 recovery Methods 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 239000006025 fining agent Substances 0.000 claims description 8
- 230000003068 static effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 230000003321 amplification Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 238000011017 operating method Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 2
- 238000011534 incubation Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000002699 waste material Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 abstract 5
- 229940013618 stevioside Drugs 0.000 abstract 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 abstract 5
- 230000002195 synergetic effect Effects 0.000 abstract 3
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 240000007154 Coffea arabica Species 0.000 description 55
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 241000533293 Sesbania emerus Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 235000007460 Coffea arabica Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000001556 precipitation Methods 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 210000004051 gastric juice Anatomy 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 230000001537 neural effect Effects 0.000 description 4
- 235000020824 obesity Nutrition 0.000 description 4
- 230000000144 pharmacologic effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241001284615 Frangula californica Species 0.000 description 3
- 235000004433 Simmondsia californica Nutrition 0.000 description 3
- 235000021096 natural sweeteners Nutrition 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 244000189004 Caragana arborescens Species 0.000 description 1
- 235000014022 Caragana arborescens Nutrition 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010036590 Premature baby Diseases 0.000 description 1
- 241000544066 Stevia Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001725 carbon group compounds Chemical class 0.000 description 1
- 235000021038 drupes Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- -1 steviol glycoside glucoside Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of beverage manufacturing, and particularly relates to a coffee peel sweet beverage which is produced in a manner that natural saccharomycetes and the synergistic effect of the coffee peel and stevioside are utilized, and fermenting is performed. According to the invention, natural coffee peel waste and stevioside juice are mixed, and then fermentation is performed. The study shows that the coffee and the stevioside juice have a good synergistic effect, and the fermentation product of the coffee and the stevioside juice has balanced nutritional ingredients. The produced beverage is special in flavor, rich in nutrition, and suitable for people of all ages. According to the coffee peel sweet beverage, the natural coffee peel waste is fully utilized and the natural coffee peel waste and the stevioside play an excellent synergistic effect. On the premise of turning waste into wealth, the good development orientation is provided for industrialization of the coffee peel, and the obvious economic benefits are achieved.
Description
Technical field
The invention belongs to drink manufacturing technical field, be specifically related to one and utilize unartificial yeast bacterium and Coffee pulp and steviol glycoside synergy, the beverage that fermentation forms, i.e. Coffee pulp sweet drink.
Background technology
The Chinese of today cultural impact of constantly being gone abroad, in recent years, coffee consumption has become a part for Chinese's life, has data to show, and the coffee consumption consumption figure of China rises just year by year.China is about to become a coffee consumption big country.In fact, in world wide, only have the band shape area between the tropic of north and south, just extensively plant coffee tree.The coffee that different regions plant out has different local flavors---and the coffee that exclusive soil, weather conditions and planting patterns of country is produced this state has unique local flavor.Coffee bean has Yunnan, Hainan, Taiwan in the Chinese place of production.In China, ground coffee the earliest plantation starts from Yunnan, and the coffee bean that Yunnan produces is Arabica kind, and the coffee bean that Hainan produces is substantially take Robusta's kind as main, and the coffee Caragana arborescens kind that mainly plant in Taiwan is also Arabica kind.
Coffee tree is a kind of aiphyllium, opens white little Hua, ties green fruit, just transfers redness when ripe to.... prematurity coffee drupe is green.The fruit of coffee is by crust, pulp, endocarp, parchment covering, with by above-mentioned which floor wrap in innermost seed (coffee bean) and form, seed is positioned at fruit core, coffee tree is tropical plant, mostly be planted in absolute altitude and be the area of 300-400 meters, also there is the highland cultivation at 2000-2500 meters, be planted in 1500 meters of above hillside person's qualities better.The most applicable mean temperature that is grown in of coffee tree is 20 ℃ of left and right, and annual precipitation is 1500-2000 centimetres, and soil water permeability is strong, in sunshine adapt circumstance.Coffee bean starts result in after planting 3-5 years, within 5-20 years, is picking time, 3-5 kilograms of coffee berries of an every annual bearing of coffee tree.The skin of coffee berry is very thick, mildly bitter flavor.And fruit stone below pericarp is sweet.The nexine of fruit stone is the film that seed is shielded.This layer film is the spitting image of diaphragm.Remove this skim, you will see green coffee bean---be generally two.After coffee bean is cleaned, just can cure.The refining processing of coffee bean approximately has roughing, separation, classification, fermentation, is dried, shells, polishing, grade, and waits 8 procedures.That is to say on average, annual the produced coffee berry of a strain coffee tree only enough cures out the ground coffee of 0.5 kilogram.And as the part beyond coffee bean seed, often be it is believed that and almost there is no what value.The byproduct of coffee processing, as Coffee pulp, accounts for 43 ~ 50% of ripe fresh fruit.Visible, there is the resource of a large amount of Coffee pulps to be wasted every year.In order to utilize the wasting of resources of the Coffee pulp being brought by huge coffee consumption market, the whole world, the present invention utilizes Coffee pulp to prepare a kind of novel Coffee pulp drink.
Steviol glycoside is that a kind of its main component of the natural sweetener extracting from sweet taste chrysanthemum cauline leaf is steviol glycoside glucoside, and it is a kind of high sugariness, low-calorie non-fermentable natural sweetener.Its sugariness be sucrose 200-300 doubly, heat only has 1/300 of sucrose, everyly can apply steviol glycoside with the place of sucrose.With the natural sweetener such as sucrose, glucose, the chemical synthesis sweeteners such as sweet close element, Aspartame are compared, steviol glycoside has the features such as heat is low, sugariness is high, taste matter is good, high temperature resistant, good stability, nontoxic to human-body safety, because it has the performances such as heat-resisting, stable, anticorrosion, so be added in food, not mutability, rotten, acid-base value is required not tight, long shelf-life, can not lump, brown stain.Therefore, can be widely used in field of food.Steviol glycoside is the natural low caloric value sweetener that approaches sucrose taste most that the current world has found and used through the Ministry of Public Health of China, Ministry of Light Industry's approval, is described as in the world " third place in the world sucrose ".
Stevia rebaudian leaf original producton location was in South America, and China started successively to introduce STEVIA REBAUDIANA from Japan by R&D institutions such as Zhong Shan botanical garden, Nanjing, the Chinese Academy of Agricultural Sciences and plants experimentally successfully in 1976.The beginning of the eighties is to popularizing planting in all parts of the country, the STEVIA REBAUDIANA main exit Japan of production.At present in Jiangsu, there are a large amount of plantations on the ground such as Fujian, Shandong, Xinjiang, Henan, Anhui, the gross area reaches more than 1,000,000 mu, has become and has planted in the world the country that STEVIA REBAUDIANA area is maximum.
Summary of the invention
As follows for solving the problems of the technologies described above adopted technical scheme: the present invention is intended to utilize unartificial yeast bacterium and Coffee pulp and steviol glycoside synergy, the beverage that fermentation forms, and add amylase to regulate local flavor.Wherein, the composition such as the alcohols in finished product of the present invention, ester class, organic acid, carbon group compound is formed by culture propagation; Amylase, by the impact of the aspects such as the hydrolysis on flavor precursor, has strengthened the local flavor of beverage.
Below operating procedure of the present invention is described in detail:
The present invention relates to a kind of method of preparing Coffee pulp sweet drink, its operating procedure comprises:
1. the preparation of raw material
B. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 100 ~ 150L according to every 10kg Coffee pulp is soaked 1 ~ 5h; Take out after Coffee pulp and dry, then pulverize sterilizing after pulping, with the centrifugal 15 ~ 25min of 4000r/min, get supernatant for subsequent use;
B. the preparation of STEVIA REBAUDIANA water extraction liquid:
With the steviol glycoside in distilled water extraction STEVIA REBAUDIANA, take material-water ratio as 1: 100 ~ 500, extraction time is 1 ~ 5h, and extraction temperature is to dissolve under 50 ~ 70 ℃ of conditions, after leaching liquor is cooling, filters and removes insoluble solid, gets filtered solution, concentrated for subsequent use;
C. the supernatant in step a is mixed with the volume ratio of 1 ~ 5:1 with the STEVIA REBAUDIANA water extraction liquid of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 20 ~ 40 ° of Bx;
2. fermentation method:
The preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, increases bacterium and is cultured to cell density OD
600be 25 ~ 45;
Saccharomycete bacterial classification is inoculated in the mixture of step c by 2 ~ 10% inoculum concentrations, puts standing for fermentation in 30 ℃ of culture tank and cultivates 12 ~ 48h;
3. fermented juice filters packing:
In the fermented juice of settling tank, be evenly spilled into the fining agent aqueous solution, static 8-30h after stirring, filters; After adopting vacuum concentrating apparatus concentrated, be modulated into different semi-finished product, the filling finished product that is.
Concrete, when in said method, in step a, described sterilizing methods is ultra high temperature short time sterilization.
Concrete, when in said method, in described step c, the steviol glycoside liquid of the coffee liquid in step a and step b is mixed with the volume ratio of 2:3.
Concrete, when in said method, step 3. in, the material-water ratio that extracts the steviol glycoside in STEVIA REBAUDIANA with distilled water is 1: 300, extraction time is 3h, extraction temperature is 60 ℃ of conditions.
Concrete, when in said method, step 3. in, in the fermented juice of settling tank, be evenly spilled into the fining agent aqueous solution, static 15 ~ 20h after stirring,
Concrete, when in said method, step is 2. described utilizes described saccharomycetes to make fermentation liquid, and putting standing for fermentation incubation time in 30 ℃ of culture tank is 24h.
The invention has the beneficial effects as follows:
The present invention, by natural coffee pericarp discarded object and steviol glycoside juice mixing after fermentation, finds by research, and coffee and steviol glycoside juice have good synergy, the tunning nutritional labeling equilibrium of the two; The present invention makes full use of natural coffee pericarp discarded object, and brings into play good synergy with steviol glycoside, and the unique flavor of its product beverage is nutritious, all-ages.Under the prerequisite turning waste into wealth, for there is good direction the industrialization aspect of Coffee pulp, and there is good economic benefit.
The specific embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.Following mask body embodiment, sketches concrete methods of realizing of the present invention.
Saccharomycete: commercial sources is bought and obtained.Coffee pulp: the assay method that saccharomycete is lived: press light industry of China industry standard and measure.
Embodiment 1
1. the preparation of raw material
C. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 150L according to every 10kg Coffee pulp is soaked 5h; Take out after Coffee pulp and dry, then pulverize sterilizing after pulping, with the centrifugal 25min of 4000r/min, get supernatant for subsequent use;
B. the preparation of STEVIA REBAUDIANA water extraction liquid:
With the steviol glycoside in distilled water extraction STEVIA REBAUDIANA, take material-water ratio as 1: 500, extraction time is 5h, and extraction temperature is to dissolve under 70 ℃ of conditions, after leaching liquor is cooling, filters and removes insoluble solid, gets filtered solution, concentrated for subsequent use;
C. the supernatant in step a is mixed with the volume ratio of 5:1 with the STEVIA REBAUDIANA water extraction liquid of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 40 ° of Bx;
2. fermentation method:
The preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, increases bacterium and is cultured to cell density OD
600be 45;
Saccharomycete bacterial classification is inoculated in the mixture of step c by 10% inoculum concentration, puts standing for fermentation in 30 ℃ of culture tank and cultivates 48h;
3. fermented juice filters packing:
In the fermented juice of settling tank, be evenly spilled into the fining agent aqueous solution, static 30h after stirring, filters; After adopting vacuum concentrating apparatus concentrated, be modulated into different semi-finished product, the filling finished product that is.
The unique flavor of this product beverage, it is limpid that color and luster is, and color is yellowish, no suspended substance, nothing precipitation, mouthfeel is smooth, smell coordination, sugariness is suitable, because STEVIA REBAUDIANA has certain pharmacological action, the effect that for example control blood sugar, reduce blood pressure, enhances metabolism, also have treatment diabetes, effect of obesity, adjusting hydrochloric acid in gastric juice, recovery neural fatigue, is therefore more applicable to the elderly and enjoys.
Embodiment 2
1. the preparation of raw material
D. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 120L according to every 10kg Coffee pulp is soaked 2h; Take out after Coffee pulp and dry, then pulverize sterilizing after pulping, with the centrifugal 20min of 4000r/min, get supernatant for subsequent use;
B. the preparation of STEVIA REBAUDIANA water extraction liquid:
With the steviol glycoside in distilled water extraction STEVIA REBAUDIANA, take material-water ratio as 1: 300, extraction time is 2h, and extraction temperature is to dissolve under 60 ℃ of conditions, after leaching liquor is cooling, filters and removes insoluble solid, gets filtered solution, concentrated for subsequent use;
C. the supernatant in step a is mixed with the volume ratio of 2:1 with the STEVIA REBAUDIANA water extraction liquid of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 40 ° of Bx;
2. fermentation method:
The preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, increases bacterium and is cultured to cell density OD
600be 35;
Saccharomycete bacterial classification is inoculated in the mixture of step c by 4% inoculum concentration, puts standing for fermentation in 30 ℃ of culture tank and cultivates 40h;
3. fermented juice filters packing:
In the fermented juice of settling tank, be evenly spilled into the fining agent aqueous solution, static 15h after stirring, filters; After adopting vacuum concentrating apparatus concentrated, be modulated into different semi-finished product, the filling finished product that is.
The unique flavor of this product beverage, it is limpid that color and luster is, and color is yellowish, no suspended substance, nothing precipitation, mouthfeel is smooth, smell coordination, sugariness is suitable, because STEVIA REBAUDIANA has certain pharmacological action, the effect that for example control blood sugar, reduce blood pressure, enhances metabolism, also have treatment diabetes, effect of obesity, adjusting hydrochloric acid in gastric juice, recovery neural fatigue, is therefore more applicable to the elderly and enjoys.
Embodiment 3
1. the preparation of raw material
E. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 120L according to every 10kg Coffee pulp is soaked 3h; Take out after Coffee pulp and dry, then pulverize sterilizing after pulping, with the centrifugal 15min of 4000r/min, get supernatant for subsequent use;
B. the preparation of STEVIA REBAUDIANA water extraction liquid:
With the steviol glycoside in distilled water extraction STEVIA REBAUDIANA, take material-water ratio as 1: 400, extraction time is 4h, and extraction temperature is to dissolve under 55 ℃ of conditions, after leaching liquor is cooling, filters and removes insoluble solid, gets filtered solution, concentrated for subsequent use;
C. the supernatant in step a is mixed with the volume ratio of 5:1 with the STEVIA REBAUDIANA water extraction liquid of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 20 ~ 40 ° of Bx;
2. fermentation method:
The preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, increases bacterium and is cultured to cell density OD
600be 35;
Saccharomycete bacterial classification is inoculated in the mixture of step c by 5% inoculum concentration, puts standing for fermentation in 30 ℃ of culture tank and cultivates 18h;
3. fermented juice filters packing:
In the fermented juice of settling tank, be evenly spilled into the fining agent aqueous solution, static 15h after stirring, filters; After adopting vacuum concentrating apparatus concentrated, be modulated into different semi-finished product, the filling finished product that is.
The unique flavor of this product beverage, it is limpid that color and luster is, and color is yellowish, no suspended substance, nothing precipitation, mouthfeel is smooth, smell coordination, sugariness is suitable, because STEVIA REBAUDIANA has certain pharmacological action, the effect that for example control blood sugar, reduce blood pressure, enhances metabolism, also have treatment diabetes, effect of obesity, adjusting hydrochloric acid in gastric juice, recovery neural fatigue, is therefore more applicable to the elderly and enjoys.
Embodiment 4
1. the preparation of raw material
F. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 100L according to every 10kg Coffee pulp is soaked 2h; Take out after Coffee pulp and dry, then pulverize sterilizing after pulping, with the centrifugal 15min of 4000r/min, get supernatant for subsequent use;
B. the preparation of STEVIA REBAUDIANA water extraction liquid:
With the steviol glycoside in distilled water extraction STEVIA REBAUDIANA, take material-water ratio as 1: 300, extraction time is 3h, and extraction temperature is to dissolve under 70 ℃ of conditions, after leaching liquor is cooling, filters and removes insoluble solid, gets filtered solution, concentrated for subsequent use;
C. the supernatant in step a is mixed with the volume ratio of 4:1 with the STEVIA REBAUDIANA water extraction liquid of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 30 ° of Bx;
2. fermentation method:
The preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, increases bacterium and is cultured to cell density OD
600be 25;
Saccharomycete bacterial classification is inoculated in the mixture of step c by 10% inoculum concentration, puts standing for fermentation in 30 ℃ of culture tank and cultivates 12h;
3. fermented juice filters packing:
In the fermented juice of settling tank, be evenly spilled into the fining agent aqueous solution, static 20h after stirring, filters; After adopting vacuum concentrating apparatus concentrated, be modulated into different semi-finished product, the filling finished product that is.
The unique flavor of this product beverage, it is limpid that color and luster is, and color is yellowish, no suspended substance, nothing precipitation, mouthfeel is smooth, smell coordination, sugariness is suitable, because STEVIA REBAUDIANA has certain pharmacological action, the effect that for example control blood sugar, reduce blood pressure, enhances metabolism, also have treatment diabetes, effect of obesity, adjusting hydrochloric acid in gastric juice, recovery neural fatigue, is therefore more applicable to the elderly and enjoys.
Claims (6)
1. a method of preparing Coffee pulp sweet drink, is characterized in that, operating procedure comprises:
1. the preparation of raw material
A. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 100 ~ 150L according to every 10kg Coffee pulp is soaked 1 ~ 5h; Take out after Coffee pulp and dry, then pulverize sterilizing after pulping, with the centrifugal 15 ~ 25min of 4000r/min, get supernatant for subsequent use;
B. the preparation of STEVIA REBAUDIANA water extraction liquid:
With the steviol glycoside in distilled water extraction STEVIA REBAUDIANA, take material-water ratio as 1: 100 ~ 500, extraction time is 1 ~ 5h, and extraction temperature is to dissolve under 50 ~ 70 ℃ of conditions, after leaching liquor is cooling, filters and removes insoluble solid, gets filtered solution, concentrated for subsequent use;
C. the supernatant in step a is mixed with the volume ratio of 1 ~ 5:1 with the STEVIA REBAUDIANA water extraction liquid of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 20 ~ 40 ° of Bx;
2. the preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, increases bacterium and is cultured to cell density OD
600be 25 ~ 45;
Saccharomycete bacterial classification is inoculated in the mixture of step c by 2 ~ 10% inoculum concentrations, puts standing for fermentation in 30 ℃ of culture tank and cultivates 12 ~ 48h;
3. fermented juice filters packing:
In the fermented juice of settling tank, be evenly spilled into the fining agent aqueous solution, static 8-30h after stirring, filters; After adopting vacuum concentrating apparatus concentrated, be modulated into different semi-finished product, the filling finished product that is.
2. method according to claim 1, is characterized in that, in step a, described sterilizing methods is ultra high temperature short time sterilization.
3. method according to claim 2, is characterized in that, in described step c, the steviol glycoside liquid of the coffee liquid in step a and step b is mixed with the volume ratio of 2:3.
4. method according to claim 1, is characterized in that: step 3. in, the material-water ratio that extracts the steviol glycoside in STEVIA REBAUDIANA with distilled water is 1: 300, extraction time is 3h, extraction temperature is 60 ℃ of conditions.
5. method according to claim 1, is characterized in that: step 3. in, in the fermented juice of settling tank, be evenly spilled into the fining agent aqueous solution, static 15 ~ 20h after stirring.
6. method according to claim 1 or 5, is characterized in that, step is 2. described utilizes described saccharomycetes to make fermentation liquid, and putting standing for fermentation incubation time in 30 ℃ of culture tank is 24h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210468182.6A CN103815505A (en) | 2012-11-19 | 2012-11-19 | Coffee peel sweet beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210468182.6A CN103815505A (en) | 2012-11-19 | 2012-11-19 | Coffee peel sweet beverage |
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|---|---|
| CN103815505A true CN103815505A (en) | 2014-05-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210468182.6A Pending CN103815505A (en) | 2012-11-19 | 2012-11-19 | Coffee peel sweet beverage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111869773A (en) * | 2020-07-03 | 2020-11-03 | 云南肆只猫实业有限公司 | Fruit and vegetable coffee beverage and preparation process thereof |
| CN112568350A (en) * | 2020-12-15 | 2021-03-30 | 普洱学院 | Coffee pericarp beverage and preparation method thereof |
| WO2021259891A1 (en) * | 2020-06-24 | 2021-12-30 | Société des Produits Nestlé S.A. | Fermented beverage composition |
-
2012
- 2012-11-19 CN CN201210468182.6A patent/CN103815505A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021259891A1 (en) * | 2020-06-24 | 2021-12-30 | Société des Produits Nestlé S.A. | Fermented beverage composition |
| CN111869773A (en) * | 2020-07-03 | 2020-11-03 | 云南肆只猫实业有限公司 | Fruit and vegetable coffee beverage and preparation process thereof |
| CN112568350A (en) * | 2020-12-15 | 2021-03-30 | 普洱学院 | Coffee pericarp beverage and preparation method thereof |
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Application publication date: 20140528 |