CN107950724A - The concocting method of fragrant lid coffee - Google Patents
The concocting method of fragrant lid coffee Download PDFInfo
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- CN107950724A CN107950724A CN201610897160.XA CN201610897160A CN107950724A CN 107950724 A CN107950724 A CN 107950724A CN 201610897160 A CN201610897160 A CN 201610897160A CN 107950724 A CN107950724 A CN 107950724A
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- coffee
- mango
- juice
- lid
- lemon
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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
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to perfume to cover（Mango）The crucial way of coffee beverage, abbreviation perfume (or spice) lid coffee described below.Invent and coffee fusion collocation is added using mango juice, hot and cold two kinds of mouthfeels can be done, be adapted to drink throughout the year, main ingredient is mango juice and coffee, and sweet mouthfeel is slightly bitter to be felt, mango meridian distribution of property and flavor：It is cool in nature, acid sweet in flavor；Enter lung, spleen, stomach；Beneficial stomach preventing or arresting vomiting, diuresis of quenching one's thirst；Coffee can dispelling fatigue, enliven brain, be adapted to the white collar working clan that gradually increases of current pressure.Both are combined, that is, eliminate the original bitter taste of coffee, and add the sour-sweet fragrance of mango.This perfume lid coffee beverage invention manufacture craft is simple and clear, and food materials can use throughout the year, easy to operate simple, is adapted to high-volume large-scale production.
Description
Technical field
The present invention relates to characteristic drink manufacture field, especially a kind of production method of coffee specialities.
Background technology
Mango alias：Buddhist nunnery sieve fruit, mango, sweet shop sign in the form of a streamer, fragrant lid etc..Meridian distribution of property and flavor：It is cool in nature, acid sweet in flavor；Enter lung, spleen, stomach
Through.Effect：Beneficial stomach preventing or arresting vomiting, diuresis of quenching one's thirst.Thirsty and dry pharynx is cured mainly, is lost the appetite, indigestion, dizzy vomiting, pharyngalgia sound
It is mute, coughing with a lot of sputum, asthma etc. illness.It is chiefly used in as materials such as Sorbet, cake, salad, allotment fruit juice.
(etymology is named as block-regulations to coffee (Coffee) from Ethiopic one（Kaffa small town), in Greek
" Kaweh " is meant " strength and enthusiasm ".The composition of coffee：
1st, caffeine：There is especially strong bitter taste, stimulate central nervous system, heart and respiratory system.Suitable caffeine is also
Muscular fatigue can be mitigated, promote digestive juice secretion.Since it can promote kidney function, there is diuresis, help in vivo will be unnecessary
Sodium ion excrete.But intake can excessively cause caffeinism.
2nd, tannic acid：Tannic acid after boiling can decompose coking Chinese parasol tree acid, so the coffee taste brewed too long can be deteriorated.
3rd, it is fatty：Wherein most importantly acid fat and volatile fat.
4th, acid fat：Can be different because coffee species are different containing acid, its power i.e. in fat.
5th, volatile fat：It is coffee aroma main source, about 40 kinds of aromatic substances can be given out.
6th, protein：The main source of calorie, proportion be not high.The protein of coffee powder is more when making coffee
Half will not dissolution come, so that absorbs is limited.
7th, it is sugared：Sugar about 8% contained by green coffee, most of sugar can change into caramel after baking, make coffee shape
Generation sweet taste is combined with each other into brown, and with tannic acid.
8th, fiber：The fiber of raw beans can carbonize after bakeing, and the tone for just forming coffee is combined with each other with caramel.
9th, mineral matter：Contain a small amount of lime, irony, phosphorus, sodium carbonate etc..
The content of the invention
The invention aims to provide a kind of fragrant lid（Mango）Coffee beverage and preparation method thereof.
The present invention is achieved by the following technical programs：
Fragrant lid coffee beverage is formed by mango juice and coffee by certain proportion allotment, it is characterised in that：Fragrant lid juice
By mango（1）, lemon（Half）And honey（1 spoonful）Squeeze the juice and form；Coffee needs to prepare:10 grams of ground coffee, the milli of milk 150
Rise, the broken allotment of chocolate forms.Its specific manufacturing process includes the following steps：
A, mango juice concocting method is as follows：
The enough materials of component are got out by claim 1；
Mango is an endways stroke number knife, each knife are drawn on earth, are cut always, and middle core is thrown away；Fritter is cut, knife streaks i.e. from skin
Can；Lemon is cut, and only uses half, then cuts, remove seed, removes the peel；
Skin is removed, lemon juicing：Lemon is put into, lemon juice together pours into, and 1 grade is squeezed the juice；
Mango is squeezed the juice：It is put into mango（Squeeze twice）, remove mango with fruit knife and be put into juice extractor and break into mango mud, add
Water and honey together pour into, and 1 grade is squeezed the juice；
B, coffee makes 6 kinds of coffees of different taste according to different mouthfeels（The production method of every kind of taste refers to specification under text
Content）
C, semi-finished product coffee and semi-finished product mango juice are pressed 1：The allotment of 3 ratios stirs evenly, and can also spread last layer milk lid at top in right amount,
To increase milk mouthfeel, fragrant lid coffee finished product produces immediately.
The invention has the advantages that：
1st, the present invention is improved by the special allotment of two kinds of drinks, by the bitterness of the original sour-sweet taste fusion coffee of mango, makes it
Mellow mango fragrance is produced on the basis of original coffee.
2nd, the present invention not only remains mango meridian distribution of property and flavor：It is cool in nature, acid sweet in flavor；Enter lung, spleen, stomach；Beneficial stomach preventing or arresting vomiting, quenches one's thirst
The effect of diuresis, also add coffee dispelling fatigue, enliven brain；Pre- anti-cancer：Reduce the danger of intestinal cancer, the carcinoma of the rectum；Promote
Blood circulation：(to the people of health of heart) can improve heart body, blood vessel is moderately expanded；Antimigraine is controlled, suppresses asthma, by
In stimulating sympathetic nerve, asthma caused by parasympathetic excitement can be suppressed；Reduce cholesterol：Caffeine can stimulate courage
Capsule is shunk, and reduces the cholesterol that gall stone is easily formed in gall-bladder.A kind of its drink, has been provided simultaneously with the effect of powerful above.
3rd, this drink material is simple, and production method is it can be readily appreciated that easy to control processing conditions, accomplish scale production.
Embodiment
Further detailed description is done to the present invention with reference to embodiment, but embodiments of the present invention are not limited to
The scope that embodiment represents.
Embodiment 1：
1st, fragrant lid juice is prepared by mango（1）, lemon（Half）And honey（1 spoonful）, 150 milliliters of milk, chocolate cream, whipping cream
（Or whipping cream）One bag of coffee, white sugar, appropriate cocoa power.
2nd, mango juice is first made
Endways stroke of number knife of one mango, each knife are drawn on earth, are cut always, and middle core is thrown away；Cut fritter, knife is from Pi Shanghua
Cross；Lemon is cut, and only uses half, then cuts, remove seed, removes the peel；
Skin is removed, lemon juicing：Lemon is put into, lemon juice together pours into, and 1 grade is squeezed the juice；
Mango is squeezed the juice：It is put into mango（Squeeze twice）, remove mango with fruit knife and be put into juice extractor and break into mango mud, add
Water and honey together pour into, and 1 grade is squeezed the juice；
3rd, the first taste coffee is made：Mocha coffee
Whipping cream needs to be put into refrigerator cold-storage before dismissing, and appropriate chocolate cream is squeezed into coffee cup
Coffee heating water is added in coffee cup after mixing well, and is stirred evenly with stirring rod
20% white sugar that whipping cream adds total amount is dismissed
Mounting lace loads onto chrysanthemum flowers mouth, loads the whipping cream of play, squeezes flower on coffee according to spiral direction, cocoa on sieve
Powder.
4th, semi-finished product Mocha coffee and semi-finished product mango juice are pressed 1：The allotment of 3 ratios stirs evenly, and can also be sprinkled in right amount at top
One layer of milk lid, to increase milk mouthfeel, mocha perfume (or spice) lid coffee finished product produces immediately.
Embodiment 2：
1st, fragrant lid juice is prepared by mango（1）, lemon（Half）And honey（2 spoonfuls）, 10 grams of ground coffee, 200 milliliters of milk, chalk
Power is broken some.
2nd, mango juice is first made
Endways stroke of number knife of one mango, each knife are drawn on earth, are cut always, and middle core is thrown away；Cut fritter, knife is from Pi Shanghua
Cross；Lemon is cut, and only uses half, then cuts, remove seed, removes the peel；
Skin is removed, lemon juicing：Lemon is put into, lemon juice together pours into, and 1 grade is squeezed the juice；
Mango is squeezed the juice：It is put into mango（Squeeze twice）, remove mango with fruit knife and be put into juice extractor and break into mango mud, add
Water and honey together pour into, and 1 grade is squeezed the juice；
3rd, second of taste coffee is made：Cappuccino
Coffee machine takes out strainer, is not added with ground coffee, and only plus water, opening switch, and are preheated by the circulation of boiling water to machinePut
Enter strainer and ground coffee, sink adds water, opens switch, turns off switch after flowing out a small amount of coffee, allow ground coffee to steam, after 20 seconds
The cooked coffee of switch is opened againMilk boils slightly boiling, fills a cup of the milk amount of coffee addition, original volume is got to foam device is made
About 1.5 times, accomplish fluently rear cup gently shake it is several under, shake air pocket and rock cup slightly again, make milk foam uniformCoffee cup is with opening
1/3 coffee is poured into after water temperature heat, pours into milk shake, sprinkles Qiao Ke Li crushed
4th, semi-finished product cappuccino and semi-finished product mango juice are pressed 1：The allotment of 3 ratios stirs evenly, and can also be sprinkled in right amount at top
One layer of milk lid, to increase milk mouthfeel, Cappuccino perfume (or spice) lid coffee finished product produces immediately.
Embodiment 3
1st, fragrant lid juice is prepared by mango（1）, lemon（Half）And honey（2 spoonfuls）, 130 milliliters of coffee, one, yolk, berry sugar
5 grams, 25 grams of whipping cream, Rum, appropriate cocoa power.
2nd, mango juice is first made
Endways stroke of number knife of one mango, each knife are drawn on earth, are cut always, and middle core is thrown away；Cut fritter, knife is from Pi Shanghua
Cross；Lemon is cut, and only uses half, then cuts, remove seed, removes the peel；
Skin is removed, lemon juicing：Lemon is put into, lemon juice together pours into, and 1 grade is squeezed the juice；
Mango is squeezed the juice：It is put into mango（Squeeze twice）, remove mango with fruit knife and be put into juice extractor and break into mango mud, add
Water and honey together pour into, and 1 grade is squeezed the juice；
3rd, the third taste coffee is made：Northern Europe coffee
Yolk is put into thick bottom pot and berry sugar is beaten, and is slowly poured well-done coffee side trimming and is stirred evenlyAdded with small fire
Heat, heats while stirring, and boiling to edge has vesiclePour into cup, family's Rum, dismiss whipping cream, mounting flower is squeezed into
In coffee, a small amount of cocoa power is sieved
4th, semi-finished product Northern Europe coffee and semi-finished product mango juice are pressed 1：The allotment of 3 ratios stirs evenly, and can also spread last layer at top in right amount
Milk lid, to increase milk mouthfeel, Northern Europe Xiang Gai coffees finished product produces immediately.
Embodiment 4
1st, fragrant lid juice is prepared by mango（1）, lemon（Half）And honey（2 spoonfuls）, fresh milk 100ml, 15 grams of ground coffee, white sand
It is sugared a little.
2nd, mango juice is first made
Endways stroke of number knife of one mango, each knife are drawn on earth, are cut always, and middle core is thrown away；Cut fritter, knife is from Pi Shanghua
Cross；Lemon is cut, and only uses half, then cuts, remove seed, removes the peel；
Skin is removed, lemon juicing：Lemon is put into, lemon juice together pours into, and 1 grade is squeezed the juice；
Mango is squeezed the juice：It is put into mango（Squeeze twice）, remove mango with fruit knife and be put into juice extractor and break into mango mud, add
Water and honey together pour into, and 1 grade is squeezed the juice；
3rd, the 4th kind of taste coffee is made：Latte：
Coffee boiling water is made to pour into coffee pot, and milk, which is put into milk pot, to be heated to seethe with excitement, and is poured into the high quilt of comparison, beating
Milk bubble machine, which is put into warm milk, to be started to get blisters, and continues one minute or so, coffee is poured into coffee cup, is subsequently poured into milk foam.
4th, semi-finished product latte and semi-finished product mango juice are pressed 1：The allotment of 3 ratios stirs evenly, and can also be sprinkled in right amount at top
One layer of milk lid, to increase milk mouthfeel, latte perfume (or spice) lid coffee finished product produces immediately.
Above content is that a further detailed description of the present invention in conjunction with specific preferred embodiments, it is impossible to assert this hair
Bright specific implementation is confined to these explanations.For general technical staff of the technical field of the invention, do not taking off
On the premise of from present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the protection of the present invention
Scope.
Claims (4)
1. fragrant lid coffee beverage is formed by mango juice and coffee by certain proportion allotment, it is characterised in that：Fragrant lid juice by mango,
Lemon, honey, which are squeezed the juice, to be formed；Coffee needs to prepare:The broken allotment of ground coffee, milk, chocolate forms.
2. coffee can make different taste according to different mouthfeels；
A：Mocha coffee；
B：Cappuccino；
C：Northern Europe coffee；
D：Latte.
3. perfume lid coffee beverage according to claim 1, its concrete operation step are as follows：
A, mango juice concocting method：
The enough materials of component are got out by claim 1；
Mango is cut, and middle core is thrown away；Cut fritter；Lemon, remove seed, peeling；
Lemon juicing：Lemon is put into, lemon juice together pours into, and 1 grade is squeezed the juice；
Mango is squeezed the juice：It is put into mango（Squeeze twice）, mango is put into juice extractor and breaks into mango mud, adds water and honey one
With pouring into, 1 grade is squeezed the juice；
B, coffee makes 6 kinds of coffees of different taste according to the different mouthfeels of claim 2（The production method of every kind of taste refers to text
Lower description）.
4. semi-finished product coffee and semi-finished product mango juice are pressed 1：The allotment of 3 ratios stirs evenly, and can also spread last layer milk lid at top in right amount,
To increase milk mouthfeel, fragrant lid coffee finished product produces immediately.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610897160.XA CN107950724A (en) | 2016-10-14 | 2016-10-14 | The concocting method of fragrant lid coffee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610897160.XA CN107950724A (en) | 2016-10-14 | 2016-10-14 | The concocting method of fragrant lid coffee |
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| Publication Number | Publication Date |
|---|---|
| CN107950724A true CN107950724A (en) | 2018-04-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610897160.XA Pending CN107950724A (en) | 2016-10-14 | 2016-10-14 | The concocting method of fragrant lid coffee |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111743030A (en) * | 2020-06-22 | 2020-10-09 | 诸暨市金赞生物科技有限公司 | Durian-flavor coffee formula and making process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202008004253U1 (en) * | 2008-03-28 | 2008-07-17 | Metsälä, Pertti | Fermented coffee drink with arginine |
| CN105636451A (en) * | 2013-10-11 | 2016-06-01 | 雀巢产品技术援助有限公司 | Method of producing a coffee beverage powder |
| CN105724704A (en) * | 2016-02-27 | 2016-07-06 | 江城江龙辉煌咖啡有限公司 | Processing method of milk-flavored fruit coffee |
| CN105961943A (en) * | 2016-06-12 | 2016-09-28 | 倪铫阳 | Mango juice and making method thereof |
-
2016
- 2016-10-14 CN CN201610897160.XA patent/CN107950724A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202008004253U1 (en) * | 2008-03-28 | 2008-07-17 | Metsälä, Pertti | Fermented coffee drink with arginine |
| CN105636451A (en) * | 2013-10-11 | 2016-06-01 | 雀巢产品技术援助有限公司 | Method of producing a coffee beverage powder |
| CN105724704A (en) * | 2016-02-27 | 2016-07-06 | 江城江龙辉煌咖啡有限公司 | Processing method of milk-flavored fruit coffee |
| CN105961943A (en) * | 2016-06-12 | 2016-09-28 | 倪铫阳 | Mango juice and making method thereof |
Non-Patent Citations (1)
| Title |
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| 乐寒凡: "咖啡的好处有哪些 详解咖啡的做法", 《HTTPS://YANGSHENG.120ASK.COM/ARTICLE/54335.HTML咖啡的好处有哪些 详解咖啡的做法》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111743030A (en) * | 2020-06-22 | 2020-10-09 | 诸暨市金赞生物科技有限公司 | Durian-flavor coffee formula and making process thereof |
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Application publication date: 20180424 |
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