CN106306268A - Coffee concentrated solution and preparation method thereof - Google Patents
Coffee concentrated solution and preparation method thereof Download PDFInfo
- Publication number
- CN106306268A CN106306268A CN201610691638.3A CN201610691638A CN106306268A CN 106306268 A CN106306268 A CN 106306268A CN 201610691638 A CN201610691638 A CN 201610691638A CN 106306268 A CN106306268 A CN 106306268A
- Authority
- CN
- China
- Prior art keywords
- coffee
- fragrance
- filtrate
- liquid
- extract
- 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.)
- Pending
Links
Classifications
-
- 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
- A23F5/26—Extraction of water-soluble constituents
- A23F5/262—Extraction of water-soluble constituents the extraction liquid flows through a stationary bed of solid substances, e.g. in percolation columns
-
- 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
- A23F5/246—Addition of, or treatment with, enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a coffee concentrated solution and a preparation method thereof, wherein the coffee concentrated solution is prepared by taking green coffee bean powder, adding water for extraction, performing filtration, collecting a filtrate and a filter residue, separating fragrance of the filtrate, stacking an enzyme solution on the filter residue, baking to prepare baked coffee grounds, adding water in the baked coffee grounds for extraction, performing filtration, collecting a filtrate, separating fragrance of the filtrate, using ceramic membrane to filter a trapped fluid, concentrating until Brix is 30-60%, obtaining coffee pulp, and mixing the fragrance parts of the two stages with the coffee pulp to prepare the coffee concentrated solution with the Brix up to 20-50%. The loss of the flavor of the coffee concentrated solution is low, the coffee concentrated solution is mellow and has no warmed-over flavor, scorched flavor or astringent flavor, the fragrance is real, and the quality is high.
Description
Technical field
The invention belongs to food processing field, particularly to the preparation method of a kind of liquid coffee concentrate.
Background technology
Coffee is a kind of raw-food material having many uses, and is used for being processed into the product such as beverage, bread.The use of coffee is usual
It is with baked coffee bean granule as raw material, adds after water extraction becomes coffee extract solution and add in product.The extraction side of coffee
Method is divided into Filtration, infusion process and steaming process, and Extracting temperature army is higher, and more than 110 DEG C, the coffee extract solution local flavor obtained has
Being lost, quality is not high enough.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that the preparation method of a kind of liquid coffee concentrate.
For reaching above-mentioned purpose, the preparation method of the liquid coffee concentrate of present invention design, it is characterised in that include following step
Rapid:
1) taking green coffee bean powder, add the water of 1-5 times of quality, control temperature 60-80 DEG C, 3-6h is extracted in stirring, under gnotobasis
Filtrate and filtering residue are collected by filtration through 200 mesh；
(2) taking the filtrate in step (1), utilize Pervaporation Technology to separate fragrance, collecting penetrating fluid is fragrance extraction
Liquid, infiltrating and vaporizing membrane used is hydrophobicity infiltrating and vaporizing membrane；
(3) take the filtering residue in step (1), add enzyme liquid, after mix homogeneously, under gnotobasis, stack 1-7 days at 30-50 DEG C,
It is subsequently placed in 130-150 DEG C of baking 5-10min and must bakee coffee grounds；
(4) take the baking coffee grounds of step (3), add the water of 2-10 times of quality, extract 3-6h, 200 mesh mistakes in 60-80 DEG C of stirring
Filtrate is collected in filter；
(5) taking the filtrate of step (4), utilize Pervaporation Technology to separate fragrance, infiltrating and vaporizing membrane used is hydrophobic
Property infiltrating and vaporizing membrane, collect penetrating fluid be fragrance extract, trapped fluid utilizes ceramic membrane mistake after less than 4 DEG C refrigerated overnight
Filter, then use cryogenic vacuum condensing mode to be concentrated into Brix 30-60% to obtain coffee paste；
(6) by fragrance extract, fragrance extractMix with coffee paste, be deployed into the liquid coffee concentrate of Brix20-50%.
Wherein, described enzyme is beta-glucosidase, protease and the compound enzyme of low-temperature amylase composition.
Described hydrophobicity infiltrating and vaporizing membrane is to be filled with the composite silicone rubber membrane of nano-calcium carbonate or be filled with nano-sized carbon
The polyurethane film of acid calcium.
Additionally, the present invention also provides for a kind of liquid coffee concentrate, method made above prepare.
The preparation method of the liquid coffee concentrate of the present invention, its Extracting temperature below 80 DEG C, the liquid coffee concentrate wind obtained
The bad flavors such as taste loss is few, unimpeded system taste.
The present invention starts preparation with raw coffee bean for raw material, utilizes infiltration evaporation isolation technics to the blue or green taste in raw coffee bean
Carry out separation and concentration with bean taste fragrance component, be finally backfilled in liquid coffee concentrate, make the inclined alcohol of liquid coffee concentrate prepared
Fragrant, it is possible to reduce burnt bitterness and the astringent taste of coffee.
In the preparation method of the present invention, by Pervaporation Technology, the fragrance of coffee is separated, then to without perfume
The mouthfeel part of gas composition concentrates, and decreases the loss of fragrance in concentration process, and the liquid coffee concentrate fragrance obtained is fragrant
Taste is true.
Coffee grounds is carried out stacking enzymolysis by present invention compound enzyme, on the one hand adds the fragrance of a flower rhythm of coffee, on the other hand
Decrease the baking intensity of coffee, but bakee the fragrance fragrance obtained and enrich full, promote quality, reduce energy consumption.
The liquid coffee concentrate stay in grade of the present invention, long-term storage is without precipitation.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme is described further.
Embodiment 1:
(1) take green coffee bean powder 1000g, add 1000g water, extract 3h in 80 DEG C of stirrings, filter through 200 mesh under gnotobasis
Collect filtrate and filtering residue；
(2) take the filtrate in step (1), utilize the PDMS composite membrane (CaCO of nanon calcium carbonatefilled3-PDMS/PVDF) to perfume (or spice)
Gas carries out infiltration evaporation separation, and collecting penetrating fluid is fragrance extract；
(3) take the filtering residue in step (1), add 1g compound enzyme, after mix homogeneously, under gnotobasis, stack 7 days at 30 DEG C,
Being subsequently placed in 130 DEG C of baking 10min and must bakee coffee grounds, compound enzyme is pressed by beta-glucosidase, protease and low-temperature amylase
Obtain according to mass ratio 1:1:2 is compounding；
(4) taking the baking coffee grounds of step (3), add the water of 10 times of quality, extract 6h in 60 DEG C of stirrings, 200 mesh are collected by filtration
Filtrate；
(5) take the filtrate of step (4), utilize the PDMS composite membrane (CaCO of nanon calcium carbonatefilled3-PDMS/PVDF) to fragrance
Carrying out infiltration evaporation separation, collecting penetrating fluid is fragrance extract, trapped fluid utilizes ceramic membrane after less than 4 DEG C refrigerated overnight
Filter, then use cryogenic vacuum condensing mode be concentrated into Brix 60% coffee paste；
(6) by fragrance extract, fragrance extractMix with coffee paste, be deployed into the liquid coffee concentrate of Brix50%.
Embodiment 2:
(1) take green coffee bean powder 1000g, add 5000g water, extract 6h in 60 DEG C of stirrings, filter through 200 mesh under gnotobasis
Collect filtrate and filtering residue；
(2) take the filtrate in step (1), utilize the polyurethane film of nanon calcium carbonatefilled that fragrance is carried out infiltration evaporation separation,
Collecting penetrating fluid is fragrance extract；
(3) take the filtering residue in step (1), add 1.5g compound enzyme, after mix homogeneously, under gnotobasis, stack 1 at 50 DEG C
My god, it being subsequently placed in 150 DEG C of baking 5min and must bakee coffee grounds, compound enzyme is by beta-glucosidase, protease and low-temperature amylase
Obtain according to mass ratio 0.5:2:1 is compounding；
(4) taking the baking coffee grounds of step (3), add the water of 2 times of quality, extract 3h in 80 DEG C of stirrings, 200 mesh are collected by filtration filter
Liquid；
(5) take the filtrate of step (4), utilize the PDMS composite membrane (CaCO of nanon calcium carbonatefilled3-PDMS/PVDF) to fragrance
Carrying out infiltration evaporation separation, collecting penetrating fluid is fragrance extract, trapped fluid utilizes ceramic membrane after less than 4 DEG C refrigerated overnight
Filter, then use cryogenic vacuum condensing mode be concentrated into Brix 30% coffee paste；
(6) by fragrance extract, fragrance extractMix with coffee paste, be deployed into the liquid coffee concentrate of Brix20%.
Embodiment 3:
(1) take green coffee bean powder 1000g, add 3000g water, extract 4h in 70 DEG C of stirrings, filter through 200 mesh under gnotobasis
Collect filtrate and filtering residue；
(2) take the filtrate in step (1), utilize the PDMS composite membrane (CaCO of nanon calcium carbonatefilled3-PDMS/PVDF) to perfume (or spice)
Gas carries out infiltration evaporation separation, and collecting penetrating fluid is fragrance extract；
(3) take the filtering residue in step (1), add 1.2g compound enzyme, after mix homogeneously, under gnotobasis, stack 3 at 40 DEG C
My god, it being subsequently placed in 140 DEG C of baking 8min and must bakee coffee grounds, compound enzyme is by beta-glucosidase, protease and low-temperature amylase
Obtain according to mass ratio 1:2:0.5 is compounding；
(4) taking the baking coffee grounds of step (3), add the water of 4 times of quality, extract 5h in 70 DEG C of stirrings, 200 mesh are collected by filtration filter
Liquid；
(5) take the filtrate of step (4), utilize the polyurethane film of nanon calcium carbonatefilled that fragrance is carried out infiltration evaporation separation, receive
Integrate penetrating fluid as fragrance extract, trapped fluid utilizes ceramic membrane filter after less than 4 DEG C refrigerated overnight, then uses cryogenic vacuum
Condensing mode is concentrated into Brix 50% and obtains coffee paste；
(6) by fragrance extract, fragrance extractMix with coffee paste, be deployed into the liquid coffee concentrate of Brix30%.
The liquid coffee concentrate of embodiment 1-3 is stored 18 months at normal temperatures, without precipitation, stay in grade.
Claims (4)
1. the preparation method of a liquid coffee concentrate, it is characterised in that comprise the following steps:
(1) taking green coffee bean powder, add the water of 1-5 times of quality, control temperature 60-80 DEG C, 3-6h is extracted in stirring, under gnotobasis
Filtrate and filtering residue are collected by filtration through 200 mesh；
(2) taking the filtrate in step (1), utilize Pervaporation Technology to separate fragrance, collecting penetrating fluid is fragrance extraction
Liquid, infiltrating and vaporizing membrane used is hydrophobicity infiltrating and vaporizing membrane；
(3) take the filtering residue in step (1), add enzyme liquid, after mix homogeneously, under gnotobasis, stack 1-7 days at 30-50 DEG C,
It is subsequently placed in 130-150 DEG C of baking 5-10min and must bakee coffee grounds；
(4) take the baking coffee grounds of step (3), add the water of 2-10 times of quality, extract 3-6h, 200 mesh mistakes in 60-80 DEG C of stirring
Filtrate is collected in filter；
(5) taking the filtrate of step (4), utilize Pervaporation Technology to separate fragrance, infiltrating and vaporizing membrane used is hydrophobic
Property infiltrating and vaporizing membrane, collect penetrating fluid be fragrance extract, trapped fluid utilizes ceramic membrane filter after less than 4 DEG C refrigerated overnight,
Use cryogenic vacuum condensing mode to be concentrated into Brix 30-60% again and obtain coffee paste；
(6) by fragrance extract, fragrance extractMix with coffee paste, be deployed into the liquid coffee concentrate of Brix20-50%.
The preparation method of liquid coffee concentrate the most according to claim 1, it is characterised in that described enzyme is beta-glucosidase
Enzyme, protease and the compound enzyme of low-temperature amylase composition.
The preparation method of liquid coffee concentrate the most according to claim 1, it is characterised in that described hydrophobic in step (2)
Property infiltrating and vaporizing membrane is to be filled with the composite silicone rubber membrane of nano-calcium carbonate or be filled with the polyurethane film of nano-calcium carbonate.
4. a liquid coffee concentrate, it is characterised in that prepared by any one of claim 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610691638.3A CN106306268A (en) | 2016-08-21 | 2016-08-21 | Coffee concentrated solution and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610691638.3A CN106306268A (en) | 2016-08-21 | 2016-08-21 | Coffee concentrated solution and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306268A true CN106306268A (en) | 2017-01-11 |
Family
ID=57744474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610691638.3A Pending CN106306268A (en) | 2016-08-21 | 2016-08-21 | Coffee concentrated solution and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306268A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111728069A (en) * | 2020-07-24 | 2020-10-02 | 恒枫食品科技有限公司 | Preparation method of coffee extract |
| CN111758827A (en) * | 2020-07-17 | 2020-10-13 | 上海旭梅食品科技股份有限公司 | Coffee extract, preparation method thereof and beverage |
| CN112640981A (en) * | 2020-12-03 | 2021-04-13 | 东莞波顿香料有限公司 | Coffee heat treatment liquid, coffee heat treatment liquid extract, preparation method and application of coffee heat treatment liquid and coffee heat treatment liquid extract |
| CN113424980A (en) * | 2021-06-22 | 2021-09-24 | 云南中烟新材料科技有限公司 | Preparation method and application of coffee tobacco flavor |
| CN113647493A (en) * | 2021-08-23 | 2021-11-16 | 云南冷萃科技有限公司 | Variable-temperature extraction method of coffee |
| CN114568571A (en) * | 2022-03-23 | 2022-06-03 | 大闽食品（漳州）有限公司 | Production method of coffee fresh fruit extract |
| CN116392975A (en) * | 2023-04-12 | 2023-07-07 | 江苏中烟工业有限责任公司 | Natural spice separation composite membrane for cigarettes and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101123882A (en) * | 2004-09-08 | 2008-02-13 | 高砂香料工业株式会社 | Concentrated coffee extract and process for producing the same |
| CN101292695A (en) * | 2007-04-28 | 2008-10-29 | 深圳市深宝华城食品有限公司 | Method for preparing coffee condensed juice |
| CN103385338A (en) * | 2013-06-09 | 2013-11-13 | 南京工业大学 | Recovery method for aroma components in production process for instant tea powder |
| CN104207083A (en) * | 2014-09-10 | 2014-12-17 | 娄尤来 | Method for extracting effective aroma components from natural rose flowers |
| CN105192213A (en) * | 2015-08-18 | 2015-12-30 | 中国科学院昆明植物研究所 | Method for preparing Yunnan Arabica coffee beans |
-
2016
- 2016-08-21 CN CN201610691638.3A patent/CN106306268A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101123882A (en) * | 2004-09-08 | 2008-02-13 | 高砂香料工业株式会社 | Concentrated coffee extract and process for producing the same |
| CN101292695A (en) * | 2007-04-28 | 2008-10-29 | 深圳市深宝华城食品有限公司 | Method for preparing coffee condensed juice |
| CN103385338A (en) * | 2013-06-09 | 2013-11-13 | 南京工业大学 | Recovery method for aroma components in production process for instant tea powder |
| CN104207083A (en) * | 2014-09-10 | 2014-12-17 | 娄尤来 | Method for extracting effective aroma components from natural rose flowers |
| CN105192213A (en) * | 2015-08-18 | 2015-12-30 | 中国科学院昆明植物研究所 | Method for preparing Yunnan Arabica coffee beans |
Non-Patent Citations (1)
| Title |
|---|
| 曾凡逵 等: "《咖啡风味化学》", 31 October 2014, 暨南大学出版社 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758827A (en) * | 2020-07-17 | 2020-10-13 | 上海旭梅食品科技股份有限公司 | Coffee extract, preparation method thereof and beverage |
| CN111728069A (en) * | 2020-07-24 | 2020-10-02 | 恒枫食品科技有限公司 | Preparation method of coffee extract |
| CN112640981A (en) * | 2020-12-03 | 2021-04-13 | 东莞波顿香料有限公司 | Coffee heat treatment liquid, coffee heat treatment liquid extract, preparation method and application of coffee heat treatment liquid and coffee heat treatment liquid extract |
| CN112640981B (en) * | 2020-12-03 | 2023-11-10 | 东莞波顿香料有限公司 | Coffee heat treatment liquid, extracting solution, preparation method and application thereof |
| CN113424980A (en) * | 2021-06-22 | 2021-09-24 | 云南中烟新材料科技有限公司 | Preparation method and application of coffee tobacco flavor |
| CN113647493A (en) * | 2021-08-23 | 2021-11-16 | 云南冷萃科技有限公司 | Variable-temperature extraction method of coffee |
| CN114568571A (en) * | 2022-03-23 | 2022-06-03 | 大闽食品（漳州）有限公司 | Production method of coffee fresh fruit extract |
| CN116392975A (en) * | 2023-04-12 | 2023-07-07 | 江苏中烟工业有限责任公司 | Natural spice separation composite membrane for cigarettes and application thereof |
| CN116392975B (en) * | 2023-04-12 | 2023-12-15 | 江苏中烟工业有限责任公司 | Natural spice separation composite membrane for cigarettes and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106306268A (en) | Coffee concentrated solution and preparation method thereof | |
| CN102940074B (en) | Tea extract for effectively retaining aroma and taste of original tea and preparation method and application thereof | |
| CN104489488B (en) | The method for preparing Lattice Topology bread concentrate | |
| CN102551009A (en) | Method for preparing natural dried fruit essence by utilizing dried fruit raw materials | |
| CN103039653A (en) | Production method of instant honeysuckle tea | |
| CN104171157A (en) | Green tea extract as well as preparation method and application thereof | |
| CN104387488A (en) | Method for extracting mesona chinensis benth polysaccharide through microbial fermentation | |
| WO2005112668A1 (en) | Manufacturing method of the stevia-extracts | |
| CN102696813B (en) | A kind of hypoglycemic instant green tea powder and manufacture craft thereof | |
| CN103931822B (en) | A kind of method utilizing Lu`an Guapian.Tea to produce bud green tea cold drink | |
| CN101366424A (en) | Preparation technique for high-fluorine tea extract | |
| CN102919426B (en) | Pu'er tea extract for effectively retaining original tea aroma and taste and preparation method | |
| CN104001033A (en) | Preparation process of roxburgh anoectochilus terminal bud concentrated solution | |
| CN109566804A (en) | Six fort tea of coffee and preparation method thereof | |
| CN104982849A (en) | Stale-flavor type instant orange peel powder and preparing method thereof | |
| CN103549084A (en) | Houttuynia extract and method for preparing herbal tea and effervescent tablets from houttuynia extract | |
| CN102776090A (en) | Brewing method using medium-dry mulberry | |
| CN104207083A (en) | Method for extracting effective aroma components from natural rose flowers | |
| KR101682770B1 (en) | Production method of fermented Lycii Fructus and Schisandra Chinensis Baill juice by using Vitamin C | |
| CN101283709A (en) | Instant pu'er tea paste | |
| CN109007149A (en) | A kind of preparation method for the instant tea powder being enriched with tea polyphenols | |
| CN104757623B (en) | Chestnut reality processing method | |
| KR101505100B1 (en) | Red ginseng drink with increased ginsenosides, and manufacturing method thereof | |
| CN106281686A (en) | A kind of osmanthus essential oil and preparation method thereof | |
| CN101797005A (en) | Preserved fruit capable of tonifying the kidney and arresting spontaneous emission |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |
|
| RJ01 | Rejection of invention patent application after publication |