CN106578265A - Preparation method of coffee having unique aroma and obtained product - Google Patents
Preparation method of coffee having unique aroma and obtained product Download PDFInfo
- Publication number
- CN106578265A CN106578265A CN201611200682.6A CN201611200682A CN106578265A CN 106578265 A CN106578265 A CN 106578265A CN 201611200682 A CN201611200682 A CN 201611200682A CN 106578265 A CN106578265 A CN 106578265A
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- CN
- China
- Prior art keywords
- coffee
- nutrient solution
- preparation
- unique
- fermented
- 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.)
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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
Abstract
The invention provides a preparation method of coffee having unique aroma and the obtained product, wherein the preparation method comprises the steps: preparing a culture liquid; inoculating the culture liquid with aroma-producing yeast according to the inoculation quantity of 3-5%, fermenting for 60-72 h at the temperature of 30-32 DEG C, and filtering with 8 layers of gauze, to obtain a fermented coffee material; and drying the fermented coffee material to the moisture content of 12% or less, screening and classifying to obtain the coffee product. The method is unique, simple in technological process and convenient to operate, so that the coffee has a unique mellow taste, sweet aftertaste and has silky, smooth, graceful and unique-charm mouthfeel, and the quality and nutritional components of the coffee are effectively improved.
Description
Technical field
The present invention relates to a kind of preparation method with peculiar fragrance coffee and products obtained therefrom, belong to food and drink technology neck
Domain.
Background technology
Write the coffee of " black gold " laudatory title and tealeaves, cocoa and the referred to as big beverage in the world three.It is normal by Rubiaceae
The fruit that green shrub is tied is processed, and global annual consumption is 3 times of tealeaves, 2 times of cocoa, " king of beverage " name it is secondary its
It is real.In general, to make coffee drink other fragrance on the market, be mostly that Coffee Grinding is cooked or after soaking, then add
Enter and have dulcet syrup, be then few for the coffee bean inherently with other fragrance.
The content of the invention
It is an object of the invention to provide a kind of preparation method with peculiar fragrance coffee and products obtained therefrom, the coffee of gained
Mouthfeel is unique, nutrition is good, meets consumer demand.
Concrete technical scheme is as follows：
（1）, make nutrient solution：The formula of nutrient solution is milk 150g-300g, honey 20g-40g, coffee bean 10g-20g, is added water
Mix to volume 1000mL, pH value nature；Above-mentioned nutrient solution was in 80 DEG C of heat sterilizations 30 minutes；
（2）, fermentation：Inoculum concentration according to 3-5% accesses aroma-producing yeasts in nutrient solution, and ferment 60-72h at 30-32 DEG C, with 8 layers
After filtered through gauze, the coffee material that must be fermented；
（3）, by step（2）After the coffee material cleaning fermented, dry to moisture below 12%, with taking off for prior art
Shell machine is carried out after heat treatment, and sieving and grading obtains final product the coffee product of various ranks.
The present invention has advantages below：
（1）Enrich the kind of existing coffee.
（2）The use of aroma-producing yeasts, gives coffee and has a kind of fragrance of uniqueness, is conducive to enhancing consumer's to drink desire
Hope and mouthfeel.
（3）The beverage that the present invention makes, by the effect of microorganism, improves the content of the B family vitamins in beverage, has
There is health-care effect.
Specific embodiment
Below by specific embodiment, the present invention will be further elaborated, it should be appreciated that, the description below is only
In order to explain the present invention, and it is not limited thereof.
Embodiment 1
1st, nutrient solution is made：The formula of nutrient solution is milk 150g, honey 20g, coffee bean 10g, adds water and mixes to volume
1000mL, pH value nature；Above-mentioned nutrient solution was in 80 DEG C of heat sterilizations 30 minutes.
2nd, ferment：Aroma-producing yeasts are accessed in nutrient solution according to 3% inoculum concentration, ferment 72h at 30 DEG C, with 8 layers of gauze mistake
After filter, the coffee material that must be fermented.
3rd, by step（2）After the coffee material cleaning fermented, dry to moisture below 12%, with prior art
Hulling machine is carried out after heat treatment, and sieving and grading obtains final product the coffee product of various ranks.
Embodiment 2
1st, nutrient solution is made：The formula of nutrient solution is milk 300g, honey 40g, coffee bean 20g, adds water and mixes to volume
1000mL, pH value nature；Above-mentioned nutrient solution was in 80 DEG C of heat sterilizations 30 minutes.
2nd, ferment：Aroma-producing yeasts are accessed in nutrient solution according to 5% inoculum concentration, ferment 60h at 32 DEG C, with 8 layers of gauze mistake
After filter, the coffee material that must be fermented.
3rd, by step（2）After the coffee material cleaning fermented, dry to moisture below 12%, with prior art
Hulling machine is carried out after heat treatment, and sieving and grading obtains final product the coffee product of various ranks.
Claims (1)
1. a kind of preparation method with peculiar fragrance coffee and products obtained therefrom, is characterized in that comprising the following steps：
（1）, make nutrient solution：The formula of nutrient solution is milk 150g-300g, honey 20g-40g, coffee bean 10g-20g, is added water
Mix to volume 1000mL, pH value nature；Above-mentioned nutrient solution was in 80 DEG C of heat sterilizations 30 minutes；
（2）, fermentation：Inoculum concentration according to 3-5% accesses aroma-producing yeasts in nutrient solution, and ferment 60-72h at 30-32 DEG C, with 8 layers
After filtered through gauze, the coffee material that must be fermented；
（3）, by step（2）After the coffee material cleaning fermented, dry to moisture below 12%, with taking off for prior art
Shell machine is carried out after heat treatment, and sieving and grading obtains final product the coffee product of various ranks.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611200682.6A CN106578265A (en) | 2016-12-22 | 2016-12-22 | Preparation method of coffee having unique aroma and obtained product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611200682.6A CN106578265A (en) | 2016-12-22 | 2016-12-22 | Preparation method of coffee having unique aroma and obtained product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578265A true CN106578265A (en) | 2017-04-26 |
Family
ID=58602818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611200682.6A Pending CN106578265A (en) | 2016-12-22 | 2016-12-22 | Preparation method of coffee having unique aroma and obtained product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578265A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1874686A (en) * | 2003-10-27 | 2006-12-06 | 雀巢技术公司 | Fermented coffee beverage |
| CN101530148A (en) * | 2009-04-21 | 2009-09-16 | 王乐观 | Method for fermenting coffee by Pu'er tea liquid |
| CN102524863A (en) * | 2011-12-13 | 2012-07-04 | 菏泽巨鑫源食品有限公司 | Asparagus corn fermented beverage and preparation method thereof |
| CN103815473A (en) * | 2012-11-19 | 2014-05-28 | 傅琳 | Coffee pericarp fermented beverage |
| CN106036281A (en) * | 2016-06-15 | 2016-10-26 | 杭州彧弋科技有限公司 | Cordyceps militaris fermented drink and production method thereof |
| CN106173025A (en) * | 2016-09-29 | 2016-12-07 | 宁波希诺亚海洋生物科技有限公司 | A kind of enzymatic fermented black tea beverage and preparation method thereof |
-
2016
- 2016-12-22 CN CN201611200682.6A patent/CN106578265A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1874686A (en) * | 2003-10-27 | 2006-12-06 | 雀巢技术公司 | Fermented coffee beverage |
| CN101530148A (en) * | 2009-04-21 | 2009-09-16 | 王乐观 | Method for fermenting coffee by Pu'er tea liquid |
| CN102524863A (en) * | 2011-12-13 | 2012-07-04 | 菏泽巨鑫源食品有限公司 | Asparagus corn fermented beverage and preparation method thereof |
| CN103815473A (en) * | 2012-11-19 | 2014-05-28 | 傅琳 | Coffee pericarp fermented beverage |
| CN106036281A (en) * | 2016-06-15 | 2016-10-26 | 杭州彧弋科技有限公司 | Cordyceps militaris fermented drink and production method thereof |
| CN106173025A (en) * | 2016-09-29 | 2016-12-07 | 宁波希诺亚海洋生物科技有限公司 | A kind of enzymatic fermented black tea beverage and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170426 |