CN106035921B - A kind of production method of liquid coffee concentrate - Google Patents
A kind of production method of liquid coffee concentrate Download PDFInfo
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- CN106035921B CN106035921B CN201610421797.1A CN201610421797A CN106035921B CN 106035921 B CN106035921 B CN 106035921B CN 201610421797 A CN201610421797 A CN 201610421797A CN 106035921 B CN106035921 B CN 106035921B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
- A23F5/30—Drying or concentrating coffee extract by freezing out the water
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Abstract
The invention discloses a kind of production methods of liquid coffee concentrate, comprising the following steps: raw beans bake, grinding, the cold extraction of adverse current, filter centrifugation, freeze concentration, fill CO2, filling, refrigeration, product coffee aroma is strong, mouthfeel alcohol just, flavor it is pure, stability is good.The present invention is by the non-heating power processing technology of low temperature and fills CO2It effectively combines, liquid coffee concentrate is processed using the non-heating power processing technology of the low temperature such as the cold extraction of adverse current, freeze concentration, can completely save coffee volatile aroma and effective component, while using and filling CO2Technology, which carrys out starvation, prevents Oxidation of Fat and Oils, nutriment oxidizing brown stain in liquid coffee concentrate, inhibits the growth and breeding of microorganism, or even destroys microorganism growth conditions and dead, the non-heating power processing technology of low temperature with fill CO2The high-quality that not only ensure that liquid coffee concentrate is effectively combined, the stability problem of liquid coffee concentrate is also efficiently solved, extends the shelf-life of liquid coffee concentrate, realize the industrialized production of liquid coffee concentrate.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of production method of liquid coffee concentrate.
Background technique
Coffee and tealeaves, cocoa and the referred to as big beverage plant in the world three, there are about the populations of one third to drink in the whole world, coffee
Coffee is only second to petroleum in global trade volume.Coffee protein rich in, crude fibre, crude fat, caffeine etc., because it has
Unique mellowness taste and refresh oneself, excited effect, is increasingly becoming the indispensable daily drinks of modern.
It is most of using hot water even high temperature and pressure extraction at present in the production technology of instant coffee and liquid coffee concentrate
It taking, hot water or high temperature and pressure extract and easily cause the loss of coffee aroma and the destruction of effective component, and coffee extract
Flavor directly affects the quality of liquid coffee concentrate.Enrichment process in the production technology of liquid coffee concentrate and instant coffee at present
Substantially vacuum evaporation is used, the loss of concentration process aroma substance is larger, and liquid coffee concentrate mouthfeel is bad, and energy consumption is higher.
And the application for film concentration technique in terms of coffee concentration, pollution is easy by film and is failed, at high cost while to influence coffee dense
The factors such as contracting liquid quality influence, and effect is unsatisfactory.
At present in the production of liquid coffee concentrate, another technical problem encountered is the instability problem of liquid coffee concentrate
(precipitating, flavor souring etc.), causes the liquid coffee concentrate shelf-life shorter, quality is unstable, can not industrialized production.And influence coffee
The possible cause significant portion of coffee concentrate stability problem is because the heat treatment (hot dipping mention, thermal concentration) of early period causes coffee
Part effective component denaturation in concentrate, becomes unstable, in later period storage process, is also easy to produce polymerization, group transfer etc.
Reaction, so that phenomena such as generating precipitating, souring, finally seriously affects liquid coffee concentrate quality.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide one kind to give off a strong fragrance, mouthfeel alcohol just, flavor it is pure
Only, the production method of the good high-quality liquid coffee concentrate of stability.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of production method of high-quality liquid coffee concentrate, comprising the following steps:
1) raw beans are baked, are ground: green coffee being baked, is ground, partial size 8-40 mesh is ground to, obtains coffee
Grain；
2) the cold extraction of adverse current: coffee particles are put into countercurrent extraction equipment, and water is added to carry out the cold extraction of adverse current, the coffee
The weight ratio of grain and water is 1:2-5,4-25 DEG C of extraction temperature, extraction time 45-90min, collects extract liquor；
3) filter centrifugation: the extract liquor of above-mentioned collection is filtered, centrifugation；
4) freeze concentration: being cooled to -1.5 DEG C to -15 DEG C for the extract liquor after above-mentioned centrifugation, makes a part of water in extract liquor
It is precipitated in the form of ice crystal, ice crystal is separated from extract liquor, extract liquor is enable to be concentrated to get concentrate；
5) CO is filled2: CO is filled in the filling above-mentioned concentrate of forward direction2,
6) filling: to fill CO to above-mentioned2Treated, and concentrate carries out sterile filling, obtains liquid coffee concentrate.
7) refrigerate: the liquid coffee concentrate refrigeration is in 0-4 DEG C of environment
Further, the cold extraction of step 2 adverse current uses double helix counter-current extraction, and coffee particles are transported in opposite direction with water
It is dynamic.Countercurrent extraction equipment used by the cold extraction of adverse current is sealing, and jacketed, leads to cooling water, coolant water temperature in collet
4-25 DEG C of degree.
The step 3) extract liquor first uses 100-300 mesh filter screen to filter, then with horizontal type screw settling centrifuge or dish-style from
Scheming centrifugation, the centrifugal rotational speed > 2000r/min of the horizontal type screw settling centrifuge, the centrifugal rotational speed of the disk centrifugal separator
6000 r/min of >.
The coffee grounds of the centrifuge discharge is merged into the coffee grounds being discharged after the cold extraction of adverse current, enters back into column extractor
Middle progress high temperature and pressure extraction, for producing instant powder
Preferably, it is 25-30Brix that the step 4), which is concentrated into the concentration of concentrate,.
The freeze concentration of the step 4) is first obtained using progressive laminated crystalline formula freeze concentration using segmentation method for concentration
Concentration is the concentrate of 10-15Brix, then suspension crystallization formula freeze concentration is used to continue to be concentrated into concentration for concentrate as 25-
30Brix。
The ice crystal that the step 4) freeze concentration process generates is re-used as the extraction water of the cold extraction of step 2 adverse current after melting.
The CO that the step 5) is filled with2For food-class CO2, used to fill CO2Technology is injecting type hybrid technology, CO2It is filled with
Amount is CO2Gas capacity (20 DEG C) >=2.0 times of volumes.
It is all for storing extract liquor or the storage bucket of concentrate disappears in cleaning in the production process of the liquid coffee concentrate
CO is filled with after poison immediately2, keep tank to press 0.15-0.20MPa, then input extract liquor or concentrate.
Compared with traditional coffee concentrate production technology, the production method master of high-quality liquid coffee concentrate provided by the invention
The improvement of following three aspect has been carried out, to solve the problems, such as that liquid coffee concentrate fragrance loss is serious and product is unstable:
(1) it is extracted using the cold extraction of adverse current for traditional hot water even high temperature and pressure
Traditional hot water or high temperature and pressure, which extract, easily causes the loss of coffee aroma and the destruction of effective component, and coffee
The flavor of coffee extract liquor directly affects the quality of liquid coffee concentrate, so the selection of extraction mode is critically important.
Countercurrently cold extraction is by counter-current extraction and the cold extracting process for extracting and being combined, and extraction process coffee particles and water are along Xiang Fanfang
To movement, water uses 4-7 DEG C of temperature of cold water, and countercurrent extraction equipment is sealing and jacketed, and cooling water is led in collet, is protected
The water temperature of card extraction cold water.Cold extraction can completely save the volatile aroma and effective component of coffee, guarantee liquid coffee concentrate
Flavor and quality.And on the basis of cold extraction, for the yield for guaranteeing extraction, the present invention uses double helix counter-current extraction, compared to single
The flight of spiral, double helix overlapping plays the role of stirring, and coffee particles can be made to meet water-wet profit rapidly, make coffee particles and water
Sufficiently, extraction sufficiently, improves extraction efficiency and yield for exchange.And single-screw deflects degree with single spiral shell downwards because what gravity generated
It revolves the increase of length and significantly becomes larger, flight is caused to be easy to contact with equipment wall surface and generate scraped finish or partial region spiral
Piece is excessive with wall surface gap and causes effect of extracting bad, and double helix countercurrent extraction equipment is because that can guarantee same effect of extracting
In the case where, the length of extraction equipment is greatly shortened, to guarantee the stability of equipment.
Because of the limitation of the cold extraction extraction yield of adverse current and the needs of guarantee liquid coffee concentrate best flavor, coffee particles are in adverse current
It does not extract also after cold extraction there are also many ingredients, if coffee grounds is exhausted directly as waste, then coffee particles whole utilization
Rate is lower, causes the production cost of liquid coffee concentrate also can be accordingly higher.The present invention considers from industrialization angle, by the cold extraction of adverse current
The coffee grounds of discharge be delivered in column extractor carry out high temperature and pressure extraction effectively will be inverse for producing instant coffee powder
It flows cold extraction and high temperature and pressure extraction combines, can be used for industrializing continuous production, improve coffee utilization rate, reduce cost.
(2) traditional vacuum evaporation is replaced using frozen concentrated liquid
The enrichment process in the production technology of liquid coffee concentrate and instant coffee uses vacuum evaporation substantially at present, dense
The loss of compression process aroma substance is larger, and liquid coffee concentrate mouthfeel is bad, and energy consumption is higher.There is data to suggest that the heat of vaporization of water is
2260kJ/kg, the heat of fusion of ice are 336 kJ/kg, the former is 6.7 times of the latter, i.e., assuming that the constant condition of other conditions
Under, thermal concentration is also 6.7 times higher than the energy consumption of freeze concentration.
Freeze concentration is that under cryogenic, temperature is at 0 DEG C hereinafter, a part of water is in the form of ice from extraction in extract liquor
It is separated in liquid, extract liquor is able to the method being concentrated.Freeze concentration can completely save coffee volatile aroma and effectively
Ingredient guarantees the flavor and quality of liquid coffee concentrate.And using the non-heating power processing of low temperature that the cold extraction of adverse current and freeze concentration integrate
Technology processes liquid coffee concentrate, can solve the stability problem of liquid coffee concentrate, because of the possibility that liquid coffee concentrate is unstable
Reason significant portion is because the heat treatment (hot dipping mention, thermal concentration) of early period causes the part effective component in liquid coffee concentrate to become
Property, become unstable, in later period storage process, be also easy to produce polymerization, group transfer etc. reaction, to generate precipitating, souring etc.
Wild effect.
The non-heating power processing technology of low temperature that the cold extraction of the adverse current that the present invention uses and freeze concentration integrate, it is effectively that adverse current is cold
Extraction is used for the cold extraction of adverse current in conjunction with freeze concentration, by the ice crystal that freeze concentration generates, and recycles, not only significantly solves at present
Freeze concentration process causes to be lost larger because ice crystal entrainment rate is higher, and limits the industrialized application problem of freeze concentration, may be used also
To save the required energy consumption of extraction water refrigeration, the ice crystal that freeze concentration generates is re-used, the energy and water resource are greatlyd save.
Meanwhile the cold non-heating power processing technology of low temperature extracted and freeze concentration integrates of adverse current that the present invention uses, guarantee feed liquid
Production process whole process is in cryogenic conditions, and cryogenic conditions can effectively inhibit the growth and breeding of microorganism.It is passed through in green coffee
It crosses high temperature to bake under the premise of (highest temperature is even higher up to 240 DEG C) killed all microorganisms, using the non-heating power of low temperature
Processing technology, final products require no thermal sterilization, can guarantee that final products microorganism is qualified completely.
(3) innovative use fills CO2The non-heating power processing technology of technology combination low temperature
CO2Oxidation of Fat and Oils, the nutriment oxidizing brown stain in liquid coffee concentrate, and CO can be prevented with starvation2Presence
Make anoxic in container, many thermophilic oxygen bacterium can not also survive, CO2Make the pressure for having certain in container, pressure can also make microorganism raw
Elongate member is destroyed even dead.And make carbon dioxide gasification since temperature increases when drinking, can produce stimulates and takes away human body
Heat, so to drinking person with refrigerant sense.
In production process of the present invention, all storage buckets for storing coffee extract or liquid coffee concentrate are in cleaning and sterilizing
It is filled with carbon dioxide immediately afterwards, keeps tank to press 0.15-0.20MPa, then input coffee extract or liquid coffee concentrate, fill simultaneously
CO is filled with into liquid coffee concentrate before dress2。
The invention adopts the above technical scheme, and creativeness processes skill using the non-heating power of the low temperature such as the cold extraction of adverse current, freeze concentration
Art processes liquid coffee concentrate, complete to save coffee volatile aroma and effective component, while using and filling CO2Technology carrys out starvation
Oxidation of Fat and Oils, the nutriment oxidizing brown stain in liquid coffee concentrate are prevented, the growth and breeding of microorganism are inhibited, or even makes micro- life
Object growth conditions destroys and dead, be concentrated liquid product coffee aroma is strong, mouthfeel alcohol just, flavor it is pure.The present invention is non-by low temperature
Heating power processing technology and fill CO2It effectively combines, not only guarantees the high-quality of liquid coffee concentrate, also efficiently solve liquid coffee concentrate
Stability problem, extend the shelf-life of liquid coffee concentrate, realize the industrialized production of liquid coffee concentrate.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the present invention is described in further detail:
Fig. 1 is production technological process of the invention.
Specific embodiment
A kind of production method of high-quality liquid coffee concentrate, comprising the following steps:
1) raw beans are baked, are ground: green coffee being baked, is ground, 8-40 mesh of partial size is ground to, obtains coffee
Grain；
2) the cold extraction of adverse current: coffee particles are put into countercurrent extraction equipment and (use double helix counter-current extraction), water is added to carry out
The weight ratio of countercurrently cold extraction, the coffee particles and water is 1:2-5,4-25 DEG C of extraction temperature, extraction time 45-90min, is collected
Extract liquor；
The coffee grounds countercurrently obtained after cold extraction is discharged from countercurrent extraction equipment, enters back into and carries out high temperature in column extractor
High pressure extraction, for producing instant powder；
3 filter centrifugations: by the extract liquor of above-mentioned collection first use 100-300 mesh filter screen filter, then with horizontal type screw settling from
Scheming or disk centrifugal separator centrifugation, the centrifugal rotational speed > 2000r/min of the horizontal type screw settling centrifuge, the disk centrifugal
6000 r/min of centrifugal rotational speed > of machine,
The coffee grounds of the centrifuge discharge is merged into the coffee grounds being discharged after the cold extraction of adverse current, enters back into column extractor
Middle progress high temperature and pressure extraction, for producing instant powder；
4) freeze concentration: being cooled to -1.5 DEG C to -15 DEG C for the extract liquor after above-mentioned centrifugation, makes a part of water in extract liquor
It is precipitated in the form of ice crystal, ice crystal is separated from extract liquor, extract liquor is enable to be concentrated, the freeze concentration is dense using being segmented
Contracting method, the concentrate for first using progressive laminated crystalline formula freeze concentration to obtain concentration as 10-15Brix, then use suspension crystallization
Concentrate is continued to be concentrated into concentration to be 25-30Brix by formula freeze concentration；
The ice crystal that freeze concentration process generates is re-used as the extraction water of the cold extraction of step 2 adverse current after melting；
5) CO is filled2: CO is filled with into above-mentioned concentrate using injecting type hybrid technology before filling2, CO2Charge is CO2Gas
Capacity (20 DEG C) >=2.0 times of volumes；
In the production process of liquid coffee concentrate, all storage buckets for storing extract liquor or concentrate are after cleaning and sterilizing
It is filled with carbon dioxide immediately, keeps tank to press 0.15-0.20MPa, then input extract liquor or concentrate；
6) filling: to fill CO to above-mentioned2Treated, and concentrate carries out sterile filling, obtains liquid coffee concentrate.
7) refrigerate: the liquid coffee concentrate refrigeration is in 0-4 DEG C of environment.
Embodiment 1
A kind of production method of high-quality liquid coffee concentrate, comprising the following steps:
1) raw beans are baked, are ground: select arabica coffees raw beans in Yunnan to be baked (moderate bakes, L value 85-95),
It is ground to 8-40 mesh of partial size after baking, obtains coffee particles；
2) the cold extraction of adverse current: coffee particles are put into counter current device and (use double helix counter-current extraction), water is added to carry out adverse current
The weight ratio of cold extraction, the coffee particles and water is 1:2,25 DEG C of extraction temperature, extraction time 45min, collects extract liquor；
The coffee grounds countercurrently obtained after cold extraction is discharged from countercurrent extraction equipment, enters back into and carries out high temperature in column extractor
High pressure extraction, for producing instant powder；
3) it filter centrifugation: first uses 100 mesh filter screens to filter the extract liquor of above-mentioned collection, then is centrifuged with disk centrifugal separator, institute
8000 r/min of centrifugal rotational speed of disk centrifugal separator is stated, the coffee grounds of the butterfly centrifugal machine discharge is merged into the cold extraction heel row of adverse current
In coffee grounds out, progress high temperature and pressure extraction in column extractor is entered back into, for producing instant powder；
4) freeze concentration: being cooled to -1.5 DEG C to -15 DEG C for the extract liquor after above-mentioned centrifugation, makes a part of water in extract liquor
It is precipitated in the form of ice crystal, ice crystal is separated from extract liquor, extract liquor is enable to be concentrated, the freeze concentration is dense using being segmented
Contracting method, the concentrate for first using progressive laminated crystalline formula freeze concentration to obtain concentration as 10Brix, then use suspension crystallization formula
Concentrate is continued to be concentrated into concentration to be 25Brix by freeze concentration；
The ice crystal that freeze concentration process generates is re-used as the extraction water of the cold extraction of step 2 adverse current after melting；
5) CO is filled2: CO is filled with into above-mentioned concentrate using injecting type hybrid technology before filling2, until CO2Gas capacity (20
DEG C) it is 2.0 times of volumes；
In the production process of liquid coffee concentrate, all storage buckets for storing extract liquor or concentrate are after cleaning and sterilizing
It is filled with carbon dioxide immediately, keeps tank to press 0.15-0.20MPa, then input extract liquor or concentrate；
6) filling: to fill CO to above-mentioned2Treated, and concentrate carries out sterile filling, obtains liquid coffee concentrate；
7) refrigerate: the liquid coffee concentrate refrigeration is in 0-4 DEG C of environment.
The present embodiment production liquid coffee concentrate coffee aroma is strong, mouthfeel alcohol just, flavor it is pure.
Embodiment 2
A kind of production method of high-quality liquid coffee concentrate, comprising the following steps:
1) raw beans are baked, ground: selecting Ethiopia Ye Jiaxuefei green coffee to be baked, (moderate bakes, L value
90-95), it is ground to 8-40 mesh of partial size after baking, obtains coffee particles；
2) the cold extraction of adverse current: coffee particles are put into counter current device and (use double helix counter-current extraction), water is added to carry out adverse current
The weight ratio of cold extraction, the coffee particles and water is 1:4,15 DEG C of extraction temperature, extraction time 75min, collects extract liquor；
The coffee grounds countercurrently obtained after cold extraction is discharged from countercurrent extraction equipment, enters back into and carries out high temperature in column extractor
High pressure extraction, for producing instant powder；
3 filter centrifugations: it first uses 200 mesh filter screens to filter the extract liquor of above-mentioned collection, then uses horizontal type screw settling centrifuge
Centrifugation, the centrifugal rotational speed 3000r/min of the horizontal type screw settling centrifuge, the coffee of the horizontal type screw settling centrifuge discharge
Coffee slag is merged into the coffee grounds being discharged after the cold extraction of adverse current, progress high temperature and pressure extraction in column extractor is entered back into, for giving birth to
Produce instant powder；
4) freeze concentration: being cooled to -1.5 DEG C to -15 DEG C for the extract liquor after above-mentioned centrifugation, makes a part of water in extract liquor
It is precipitated in the form of ice crystal, ice crystal is separated from extract liquor, extract liquor is enable to be concentrated, the freeze concentration is dense using being segmented
Contracting method, the concentrate for first using progressive laminated crystalline formula freeze concentration to obtain concentration as 12Brix, then use suspension crystallization formula
Concentrate is continued to be concentrated into concentration to be 28Brix by freeze concentration；
The ice crystal that freeze concentration process generates is re-used as the extraction water of the cold extraction of step 2 adverse current after melting；
5) CO is filled2: CO is filled with into above-mentioned concentrate using injecting type hybrid technology before filling2, until CO2Gas capacity (20
DEG C) it is 2.5 times of volumes；
It is all for storing extract liquor or the storage bucket of concentrate disappears in cleaning in the production process of the liquid coffee concentrate
Carbon dioxide is filled with after poison immediately, keeps tank to press 0.15-0.20MPa, then input extract liquor or concentrate；
6) filling: to fill CO to above-mentioned2Treated, and concentrate carries out sterile filling, obtains liquid coffee concentrate；
7) refrigerate: the liquid coffee concentrate refrigeration is in 0-4 DEG C of environment.
The present embodiment production liquid coffee concentrate coffee aroma is strong, mouthfeel alcohol just, flavor it is pure.
Embodiment 3
A kind of production method of high-quality liquid coffee concentrate, comprising the following steps:
1) raw beans are baked, are ground: selecting the raw beans of Mandeling coffee to be baked (depth bakes, L value 75-85), after baking
It is ground to 8-40 mesh of partial size, obtains coffee particles；
2) the cold extraction of adverse current: coffee particles are put into counter current device and (use double helix counter-current extraction), water is added to carry out adverse current
The weight ratio of cold extraction, the coffee particles and water is 1:5,4 DEG C of extraction temperature, extraction time 90min, collects extract liquor；
The coffee grounds countercurrently obtained after cold extraction is discharged from countercurrent extraction equipment, enters back into and carries out high temperature in column extractor
High pressure extraction, for producing instant powder；
3 filter centrifugations: it first uses 300 mesh filter screens to filter the extract liquor of above-mentioned collection, then is centrifuged with disk centrifugal separator, institute
7000 r/min of centrifugal rotational speed of disk centrifugal separator is stated, the coffee grounds of the butterfly centrifugal machine discharge is merged into the cold extraction heel row of adverse current
In coffee grounds out, progress high temperature and pressure extraction in column extractor is entered back into, for producing instant powder；
4) freeze concentration: being cooled to -1.5 DEG C to -15 DEG C for the extract liquor after above-mentioned centrifugation, makes a part of water in extract liquor
It is precipitated in the form of ice crystal, ice crystal is separated from extract liquor, extract liquor is enable to be concentrated, the freeze concentration is dense using being segmented
Contracting method, the concentrate for first using progressive laminated crystalline formula freeze concentration to obtain concentration as 15Brix, then use suspension crystallization formula
Concentrate is continued to be concentrated into concentration to be 30Brix by freeze concentration；
The ice crystal that freeze concentration process generates is re-used as the extraction water of the cold extraction of step 2 adverse current after melting；
5) CO is filled2: CO is filled with into above-mentioned concentrate using injecting type hybrid technology before filling2, until CO2Gas capacity (20
DEG C) it is 3.0 times of volumes；
It is all for storing extract liquor or the storage bucket of concentrate disappears in cleaning in the production process of the liquid coffee concentrate
Carbon dioxide is filled with after poison immediately, keeps tank to press 0.15-0.20MPa, then input extract liquor or concentrate.
6) filling: to fill CO to above-mentioned2Treated, and concentrate carries out sterile filling, obtains liquid coffee concentrate.
7) refrigerate: the liquid coffee concentrate refrigeration is in 0-4 DEG C of environment.
The present embodiment production liquid coffee concentrate coffee aroma is strong, mouthfeel alcohol just, flavor it is pure.
Claims (5)
1. a kind of production method of liquid coffee concentrate, it is characterised in that: itself the following steps are included:
1) raw beans are baked, are ground: green coffee being baked, is ground, partial size 8-40 mesh is ground to, obtains coffee particles；
2) the cold extraction of adverse current: coffee particles are put into countercurrent extraction equipment, and water is added to carry out the cold extraction of adverse current, the coffee particles with
The weight ratio of water is 1:2-5,4-25 DEG C of extraction temperature, extraction time 45-90min, collects extract liquor；
3) it filter centrifugation: first uses 100-300 mesh filter screen to filter the extract liquor of above-mentioned collection, then uses horizontal type screw settling centrifuge
Or disk centrifugal separator centrifugation, the centrifugal rotational speed > 2000r/min of the horizontal type screw settling centrifuge, the disk centrifugal separator
6000 r/min of centrifugal rotational speed >；
4) freeze concentration: being cooled to -1.5 DEG C to -15 DEG C for the extract liquor after above-mentioned centrifugation, makes in extract liquor a part of water with ice
Brilliant form is precipitated, and ice crystal is separated from extract liquor, extract liquor is enable to be concentrated to get concentrate；
The freeze concentration first uses progressive laminated crystalline formula freeze concentration to obtain concentration as 10- using segmentation method for concentration
The concentrate of 15Brix, then suspension crystallization formula freeze concentration is used to continue to be concentrated into concentration for concentrate as 25-30Brix；
5) CO is filled2: food-class CO is filled in the filling above-mentioned concentrate of forward direction2；It is used to fill CO2Technology is injecting type hybrid technology, institute
State CO2Charge are as follows: under the conditions of 20 DEG C, CO2Gas capacity >=2.0 times volume；
6) filling: to fill CO to above-mentioned2Treated, and concentrate carries out sterile filling, obtains liquid coffee concentrate；
In the production process of the liquid coffee concentrate, all storage buckets for storing extract liquor or concentrate are after cleaning and sterilizing
It is filled with CO immediately2, keep tank to press 0.15-0.20MPa, then input extract liquor or concentrate.
2. a kind of production method of liquid coffee concentrate according to claim 1, it is characterised in that: the step 2 adverse current is cold
The coffee grounds obtained after extraction is discharged from countercurrent extraction equipment, enters back into progress high temperature and pressure extraction in column extractor, is used for
Produce instant powder.
3. a kind of production method of liquid coffee concentrate according to claim 1, it is characterised in that: the step 2 adverse current is cold
Extraction uses double helix counter-current extraction, and coffee particles are moved in opposite directions with water.
4. a kind of production method of liquid coffee concentrate according to claim 1, it is characterised in that: the centrifuge discharge
Coffee grounds be merged into the coffee grounds being discharged after the cold extraction of adverse current, enter back into progress high temperature and pressure extraction in column extractor, use
In production instant powder.
5. a kind of production method of liquid coffee concentrate according to claim 1, it is characterised in that: the step 4) freezing is dense
The ice crystal that compression process generates is re-used as the extraction water of the cold extraction of step 2 adverse current after melting.
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| CN113508861A (en) * | 2021-05-27 | 2021-10-19 | 徐龙洋 | Preparation equipment and preparation method of cold-extraction coffee |
| CN113712224B (en) * | 2021-08-24 | 2023-12-22 | 昆明弘承食品科技有限公司 | Coffee bean baking system capable of controlling caffeine content and baking method thereof |
| CN114601000B (en) * | 2022-02-28 | 2024-02-13 | 大闽食品（漳州）有限公司 | Method for producing high-aroma instant coffee powder by using cold extraction of coffee processing byproducts |
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| CN101564079A (en) * | 2009-05-24 | 2009-10-28 | 车培国 | Low-temperature extraction method and product of coffee |
| KR101301259B1 (en) * | 2012-02-29 | 2013-08-29 | 대상 주식회사 | The manufacturing method of coffee compositions improved flavor and solubility in the form of beads |
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| CN103749865B (en) * | 2013-12-30 | 2015-07-29 | 东莞市嘉靖食品贸易有限公司 | A kind of preparation method of white coffee |
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| CN101564079A (en) * | 2009-05-24 | 2009-10-28 | 车培国 | Low-temperature extraction method and product of coffee |
| KR101301259B1 (en) * | 2012-02-29 | 2013-08-29 | 대상 주식회사 | The manufacturing method of coffee compositions improved flavor and solubility in the form of beads |
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