CN106578268A - Preparation method of red coffee and product thereof - Google Patents
Preparation method of red coffee and product thereof Download PDFInfo
- Publication number
- CN106578268A CN106578268A CN201611200676.0A CN201611200676A CN106578268A CN 106578268 A CN106578268 A CN 106578268A CN 201611200676 A CN201611200676 A CN 201611200676A CN 106578268 A CN106578268 A CN 106578268A
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- Prior art keywords
- coffee
- preparation
- nutrient solution
- red
- product
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 235000015097 nutrients Nutrition 0.000 claims description 16
- 239000000047 product Substances 0.000 claims description 11
- 241000031003 Monascus ruber Species 0.000 claims description 6
- 241000533293 Sesbania emerus Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 5
- 229940026314 red yeast rice Drugs 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a preparation method of red coffee and a product thereof. The preparation method of the red coffee comprises the following steps: preparing culture liquid; inoculating monascus in the culture liquid at an inoculation amount of 3-5%, carrying out fermentation at 30-32 DEG C for 60-72 hours, and carrying out filtering by using 8 layers of gauze, so that a fermented coffee material is prepared; and then, carrying out drying until the content of the filtered coffee material is lower than 12%, and carrying out screening and grading so as to prepare the coffee product. The preparation method of the red coffee is unique, simple in technological processes, and convenient to operate. The prepared red coffee has unique color and mellow flavor; moreover, the red coffee is silky, smooth and unique in flavor and taste. The preparation method effectively improves quality and nutrition of the prepared red coffee.
Description
Technical field
The present invention relates to the preparation method and products obtained therefrom of a kind of red coffee, belong to technical field of food beverage.
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.
Red yeast rice is both Chinese medicine, is again food, is begun for the Tang Dynasty, away from modern existing more than 1,000 years history.Red yeast rice is monascus
Colonize in the fermentation product on rice.Modern study shows that red yeast rice has great Development volue.Modern medicine research report thinks,
Red yeast rice has the effect of lowering blood pressure and blood fat, and with natural anticorrosion effect.
Now used as a kind of hobby beverage, its demand is increasing coffee beverage, while hobby of the consumer to coffee
Diversity is presented, needs to develop diversified coffee product, but, also there is not natural, the colorful one on the market
Coffee.
The content of the invention
It is an object of the invention to provide the preparation method and products obtained therefrom of a kind of red coffee, the coffee color of gained is fresh
Gorgeous, unique flavor, 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 monascus ruber 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 monascus ruber, gives coffee and has a kind of local flavor of uniqueness, is conducive to enhancing consumer's to drink desire
Hope and mouthfeel.
（3）By the effect of microorganism, the content of the B family vitamins in product is improve, it is with health role.
（4）Obtained beverage has natural beautiful red shade, visually gives people a kind of desire for consumer goods.
（5）Red yeast rice has high anti-oxidation power, by the fermentation of monascus ruber, makes coffee also have high anti-oxidation power,
Drink for a long time and be favorably improved body immunity.
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：Monascus ruber is 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：Monascus ruber is 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 and products obtained therefrom of red coffee, 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 monascus ruber 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 |
|---|---|---|---|
| CN201611200676.0A CN106578268A (en) | 2016-12-22 | 2016-12-22 | Preparation method of red coffee and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611200676.0A CN106578268A (en) | 2016-12-22 | 2016-12-22 | Preparation method of red coffee and product thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578268A true CN106578268A (en) | 2017-04-26 |
Family
ID=58602850
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611200676.0A Pending CN106578268A (en) | 2016-12-22 | 2016-12-22 | Preparation method of red coffee and product thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578268A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244426A (en) * | 2017-12-06 | 2018-07-06 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean |
Citations (5)
| 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 |
| CN101497844A (en) * | 2008-01-30 | 2009-08-05 | 湖北中烟工业有限责任公司 | Method for preparing cigarette flavor by microbial fermentation of coffee |
| CN101530148A (en) * | 2009-04-21 | 2009-09-16 | 王乐观 | Method for fermenting coffee by Pu'er tea liquid |
| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
| CN103907733A (en) * | 2013-01-04 | 2014-07-09 | 株式会社康乐生命科学 | Method for preparing fermented coffee with decreased caffeine using plant loctobacillus |
-
2016
- 2016-12-22 CN CN201611200676.0A patent/CN106578268A/en active Pending
Patent Citations (5)
| 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 |
| CN101497844A (en) * | 2008-01-30 | 2009-08-05 | 湖北中烟工业有限责任公司 | Method for preparing cigarette flavor by microbial fermentation of coffee |
| CN101530148A (en) * | 2009-04-21 | 2009-09-16 | 王乐观 | Method for fermenting coffee by Pu'er tea liquid |
| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
| CN103907733A (en) * | 2013-01-04 | 2014-07-09 | 株式会社康乐生命科学 | Method for preparing fermented coffee with decreased caffeine using plant loctobacillus |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244426A (en) * | 2017-12-06 | 2018-07-06 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20170426 |