CN108719552A - A kind of instant coffee beverages and preparation method thereof - Google Patents
A kind of instant coffee beverages and preparation method thereof Download PDFInfo
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- CN108719552A CN108719552A CN201710269037.8A CN201710269037A CN108719552A CN 108719552 A CN108719552 A CN 108719552A CN 201710269037 A CN201710269037 A CN 201710269037A CN 108719552 A CN108719552 A CN 108719552A
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- Prior art keywords
- coffee
- extract
- instant coffee
- instant
- maltodextrin
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of instant coffee beverages, and regioselective other prescriptions are added into the coffee-extract aqueous solution of certain temperature, are then freeze-dried, and unexpected has obtained satisfactory effect：Liquid upper surface has abundant foam when prepared instant coffee beverages easily dissolve, hot water reconstitutes, and good mouthfeel brews mode close to traditional coffee, and preparation process is simple, is conducive to produce and list to promote.
Description
Technical field
The present invention relates to a kind of instant coffee beverages and preparation method thereof.
Background technology
Coffee and tealeaves, cocoa and referred to as three big beverage plant of the world, there are about the populations of one third to drink in the whole world, because
It has the function of unique mellowness taste and refreshes oneself, is excited, is increasingly becoming the indispensable daily drinks of modern.Instant coffee
Coffee refers to then (such as freeze-drying, spray drying or similar usually by conventional method by extracting baked and grinding coffee
Method) extract is re-configured to powder-product and is prepared.Then, hot water is simply added into powder, you can be prepared into drink
Material.This avoid the methods of the complicated and time consumption used when the coffee for being baked by tradition and being ground prepares beverage, with modern society
Can rhythm of life continuous quickening, brew mode compared to more complicated traditional coffee, like the people to drink coffee it is more and more
Receive instant coffee.
But it is different from the coffee beverage prepared by the coffee for baking and grinding, when being reconstituted with hot water, by instant coffee system
Surface fine foam usually to standby beverage does not occur on it.Mouthfeel when drink is drunk in this foam positive influences, therefore is
What many consumers were highly desirable to.More volatile fragrants are stayed in the beverage without making it dissipate moreover, this foam plays
Lose the effect in ambient enviroment so that consumer can savour this fragrance.Baking and beverage made of ground coffee
Foam upper surface it is usually related with the machine brewed with pressure (hydraulic) water and/or steam and be at least partly induced by it, it is instant
Coffee beverage is not suitable for the brewing device for the coffee for baking and grinding, therefore makes the made beverage blistering of the coffee of baking and grinding
Scheme can not be used for instant beverage easily.Although prior art discloses the method for making instant coffee beverages generate foam, such as US-
A-6,713,113 disclose a kind of powdered soluble blistering component, have and include carbohydrate, protein and entrainment
Gas-pressurized matrix (matrix).The gas is released when liquid is added in dried powder.Wimmers's et al.
US-A-4,830,869 and US-A-4,903,585 disclose one kind be used to prepare appearance it is similar with cappuccino, at it
The method of coffee beverage with a thick layer of foam coffee on surface.It is with vigorous stirring that load weighted a certain amount of spraying is dry
Dry instant coffee and a small amount of cold water mix are to form foam coffee concentrate.Then hot water is added to prepare coffee beverage.CN
201080014496.8 are related to a kind of method being used to prepare instant beverage product, and the instant drink powder with liquid when being reconstituted
Form foam upper surface comprising following steps：A) a kind of porous matrix powder, b are provided) promoting to pass the gas through one layer of matrix
At a temperature of less than 0 DEG C it is sintered the layer while powder to form a kind of sinter cake and c) be lyophilized the sintering powder
To provide the instant beverage product.But the foam generated is not abundant enough or operational sequence is complicated, or brews not square enough
Just, it is more difficult to be uniformly mixed, all be difficult to reach satisfactory effect.
Invention content
The technical problem to be solved in the present invention is to provide a kind of preparation process is simple, bubble is formed when being easy to brew, and reconstituting
The instant coffee beverages of foam upper surface.
In order to solve the above technical problems, the invention discloses a kind of instant coffee beverages, prepare in the following way：Coffee
With hot water contacts after coffee baking grinding, coffee-extract is extracted from coffee grounds, it is water-soluble to be concentrated into 10-45% coffee-extracts
Liquid, temperature is kept for 85 DEG C or more in operating process, and other components are added into coffee-extract aqueous solution and are uniformly mixed, freezing
It is drying to obtain, other component proportions are as follows：White granulated sugar 10-45%, vegetable fat powder or whole milk powder 10-30%, maltodextrin 6-
28%.It is preferred that the grain size of other components is less than 200 μm.
Further component proportion is as follows：Coffee-extract 20-40%, white granulated sugar 20-40%, vegetable fat powder or whole milk powder
15-25%, maltodextrin 10-20%.
Further component proportion is as follows：Coffee-extract 35%, white granulated sugar 25%, whole milk powder 24%, maltodextrin
16%
Maltodextrin is maltodextrin MD200, and the grain size of other components can reach better effect when being less than 100 μm；
After freeze-drying nitrogen-filled packaging can better stored product, maintain quality.
Regioselective other prescriptions are added to the coffee of certain temperature and carry by instant coffee beverages disclosed in this invention
It takes in object aqueous solution, is then freeze-dried, unexpected has obtained satisfactory effect：Prepared instant coffee beverages
Liquid upper surface has abundant foam when easily dissolving, hot water reconstitute, and good mouthfeel brews mode close to traditional coffee, and makes
It is standby simple for process, be conducive to produce and list to promote.
Specific implementation mode
The above of the present invention is described in further detail again below by way of specific embodiment.But this should not be managed
Solution is limited only to example below for the range of the above-mentioned theme of the present invention.The case where not departing from above-mentioned technological thought of the invention
Under, the various replacements or change made according to ordinary skill knowledge and customary means should all be included in the model of the present invention
In enclosing.
Embodiment 1
| Component | It matches (%) |
| Coffee-extract | 10 |
| White granulated sugar | 45 |
| Whole milk powder | 30 |
| Maltodextrin | 15 |
Preparation method：Fresh coffee beans fluid bed gently bakes, grinding stone grinding production coffee grounds, by making coffee grounds and heat
Water contacts, and coffee-extract is extracted from coffee grounds.Coffee-extract then concentrates, until 10% coffee-extract aqueous solution
Other components, mixing, freeze-drying, nitrogen-filled packaging is added in (90 DEG C).
Embodiment 2
Preparation method：Fresh coffee beans fluid bed severe bakes, roller grinding production coffee grounds, by making coffee grounds
With hot water contacts, coffee-extract is extracted from coffee grounds.Coffee-extract then concentrates, until 45% coffee-extract is water-soluble
Other components, mixing, freeze-drying, nitrogen-filled packaging is added in liquid (95 DEG C).
Embodiment 3
| Component | It matches (%) |
| Coffee-extract | 20 |
| White granulated sugar | 35 |
| Vegetable fat powder | 25 |
| Maltodextrin | 20 |
Preparation method：The heavy degree degree of fresh coffee beans fluid bed bakes, roller grinding production coffee grounds, by making coffee grind
Object and hot water contacts are ground, coffee-extract is extracted from coffee grounds.Coffee-extract then concentrates, until 20% coffee-extract
Aqueous solution (85 DEG C) is added airslide disintegrating mill and is crushed to other components that grain size is less than 200 μm, mixing, freeze-drying, nitrogen charging packet
Dress.
Embodiment 4
| Component | It matches (%) |
| Coffee-extract | 40 |
| White granulated sugar | 35 |
| Vegetable fat powder | 15 |
| Maltodextrin | 10 |
Preparation method：The heavy degree degree of fresh coffee beans fluid bed bakes, roller grinding production coffee grounds, by making coffee grind
Object and hot water contacts are ground, coffee-extract is extracted from coffee grounds.Coffee-extract then concentrates, until 20% coffee-extract
Aqueous solution (85 DEG C) is added airslide disintegrating mill and is crushed to other components that grain size is less than 200 μm, mixing, freeze-drying, nitrogen charging packet
Dress.
Embodiment 5
Preparation method：The heavy degree degree of fresh coffee beans fluid bed bakes, roller grinding production coffee grounds, by making coffee grind
Object and hot water contacts are ground, coffee-extract is extracted from coffee grounds.Coffee-extract then concentrates, until 35% coffee-extract
Aqueous solution (95 DEG C) is added airslide disintegrating mill and is crushed to other components that grain size is less than 100 μm, mixing, freeze-drying, nitrogen charging packet
Dress.
The analysis test result of instant coffee beverages prepared by above example of the present invention：
(1) the instant coffee beverages 30g for preparing above-described embodiment, pours 200ml hot water, stirs, the uniform nothing in 15 seconds
It sinks to the bottom, refers to table 1.
Table 1
| Embodiment | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Time (s) | 11 | 13 | 11 | 10 | 9 |
(2) instant coffee beverages 30g prepared by above-described embodiment is poured into 200ml hot water as in the beaker of diameter 40mm,
Stirring surveyed liquid upper surface foam height in 1 minute and 30 minutes, calculates foam volume, has more foam to generate, refer to table
2。
Table 2
Claims (7)
1. a kind of instant coffee beverages, prepare in the following way：Baked coffee grinding after with hot water contacts, from Coffee Grinding
Object extracts coffee-extract, is concentrated into 10-45% coffee-extract aqueous solutions, and temperature is kept for 85 DEG C or more in operating process, will
Other components, which are added into coffee-extract aqueous solution, to be uniformly mixed, and is freeze-dried to obtain the final product, other component proportions are as follows：White granulated sugar
10-45%, vegetable fat powder or whole milk powder 10-30%, maltodextrin 6-28%.
2. instant coffee beverages as described in claim 1, which is characterized in that component proportion is as follows：Coffee-extract 20-
40%, white granulated sugar 20-40%, vegetable fat powder or whole milk powder 15-25%, maltodextrin 10-20%.
3. instant coffee beverages as claimed in claim 2, which is characterized in that component proportion is as follows：It is coffee-extract 35%, white
Granulated sugar 25%, whole milk powder 24%, maltodextrin 16%.
4. instant coffee beverages as described in claim 1, it is characterised in that：The grain size of other components is less than 200 μm.
5. instant coffee beverages as claimed in claim 3, it is characterised in that：The maltodextrin is maltodextrin MD200.
6. instant coffee beverages as claimed in claim 5, it is characterised in that：The grain size of other components is less than 100 μm.
7. instant coffee beverages as described in claim 1, it is characterised in that：Nitrogen-filled packaging after freeze-drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710269037.8A CN108719552A (en) | 2017-04-18 | 2017-04-18 | A kind of instant coffee beverages and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710269037.8A CN108719552A (en) | 2017-04-18 | 2017-04-18 | A kind of instant coffee beverages and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719552A true CN108719552A (en) | 2018-11-02 |
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ID=63934143
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710269037.8A Pending CN108719552A (en) | 2017-04-18 | 2017-04-18 | A kind of instant coffee beverages and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108719552A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777819A (en) * | 2022-11-22 | 2023-03-14 | 福州帅宝生物科技有限公司 | Production process of instant coffee |
-
2017
- 2017-04-18 CN CN201710269037.8A patent/CN108719552A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777819A (en) * | 2022-11-22 | 2023-03-14 | 福州帅宝生物科技有限公司 | Production process of instant coffee |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181102 |