CN108770969A - A kind of fruity bubble coffee and its preparation process - Google Patents
A kind of fruity bubble coffee and its preparation process Download PDFInfo
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- CN108770969A CN108770969A CN201810597741.0A CN201810597741A CN108770969A CN 108770969 A CN108770969 A CN 108770969A CN 201810597741 A CN201810597741 A CN 201810597741A CN 108770969 A CN108770969 A CN 108770969A
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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
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
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Abstract
The invention discloses a kind of fruity bubble coffee and its preparation processes, include the raw material of following weight：49.5 parts of Ethiopia's coffee bean, 35.7 parts of white granulated sugar, 76.7 parts of fructose syrup, 0.2 part of potassium sorbate, 3.0 parts of lemon inspissated juice, 0.37 part of anhydrous citric acid, 0.3 part of sodium citrate, 9.3 parts of fruity flavor, 2.5 parts of coffee aroma, 800-1200 parts of RO water is the fruity bubble coffee made of techniques such as grinding, extracting.This technological operation is simple, is suitble to large-scale production, and manufactured fruity bubble coffee is in good taste.
Description
Technical field
The present invention relates to a kind of fruity bubble coffee and its preparation processes.
Background technology
The coffee beverage mainly sold currently on the market is broadly divided into the black coffee material without milk and the ox containing sugar containing milk
Milk coffee beverage, used supplementary material ingredient and proportioning, production technology relatively approximate (such as black coffee beverage, latte
Coffee beverage etc.), and the practical flavor that product is shown is also relatively, how to prepare a kind of coffee of novel taste and caters to
Public taste is urgent problem.
Invention content
In order to solve the above-mentioned technical problem, the object of the present invention is to provide a kind of fruity bubble coffee and its preparation processes.
In order to solve the above technical problems, the present invention adopts the following technical scheme that：
A kind of fruity bubble coffee includes the raw material of following weight：Include the raw material of following weight：40-60 parts of coffee bean,
30-40 parts of white granulated sugar, 70-80 parts of fructose syrup, 0.1-0.3 parts of potassium sorbate, 2-4 parts of lemon inspissated juice, anhydrous citric acid
0.2-0.5 parts, 0.2-0.4 parts of sodium citrate, 8-12 parts of fruity flavor, 2-3 parts of coffee aroma, 800-1200 parts of RO water
Further, include the raw material of following weight：49.5 parts of coffee bean, 35.7 parts of white granulated sugar, 76.7 parts of fructose syrup,
0.2 part of potassium sorbate, 3.0 parts of lemon inspissated juice, 0.37 part of anhydrous citric acid, 0.3 part of sodium citrate, 9.3 parts of fruity flavor, coffee
2.5 parts of coffee essence, 800-1200 parts of RO water.
Further, include the raw material of following weight according to 1 ton of Production rate：Ethiopia coffee bean 49.5kg, in vain
Granulated sugar 35.7kg, fructose syrup 76.7kg, potassium sorbate 0.2kg, lemon inspissated juice 3.0kg, anhydrous citric acid 0.37kg, lemon
Sour sodium 0.3kg, fruity flavor 9.3kg, coffee aroma 2.5kg are settled to 1000L.
Further, the fruity flavor is flavoring orange essence, and the coffee bean is the western Bodhidharma coffee bean of Ethiopia.
A kind of preparation process of fruity bubble coffee, includes the following steps：
A, coffee bean is worn into grounds travel, grounds travel is poured into extractor, be dispersed in extractor bottom, stirred, so
After a certain amount of 93 DEG C of RO water is added to in extractor, adding water to be standing and soak for after stopping；
B, it adds in a certain amount of 93 DEG C of RO water to extractor, is stood after adding water to stop, opening extraction jar agitator, open
Extractor cycle is opened, stops extraction cycle after recycling a period of time, stands, filters extract liquor after static, through plate after
Formula heat exchanger is cooled to 25 DEG C or less and is extracted into temporary storage tank；
C, it extracts extract liquor out, deslagging and rinses extractor inner cavity well after extraction, continue to pour into extractor and grind
Milling repeats above step, is cooled to 25 DEG C or less through heat exchanger and is extracted into temporary storage tank, and deslagging and extraction is rinsed well after the completion of extraction
Take tank inner cavity；
D, feed liquid prepared by step B and C is pumped into buffering after centrifuge from temporary storage tank to fill, room temperature RO water is added to rush
Temporary storage tank is washed, flushing water is pumped into surge tank together；
E, surge tank feed liquid is pumped into blend tank after filtering, and room temperature RO water dcq buffer tanks, flushing water is added to be pumped into tune together
Distribution tank adds 65-75 DEG C of RO water to high speed shear tank and turn on agitator, mixing speed 1440r/min, to high speed shear
White granulated sugar and fructose syrup are added in tank, solution in high speed shear tank fully to dissolving, is pumped into blend tank by stirring after filtering,
Add RO water to rinse shearing tank and flushing liquor is pumped into blend tank；
F, allotment jar agitator is opened, room temperature RO water is separately added into seasoning bucket, potassium sorbate is added, after stirring evenly
Blend tank is poured into, RO water is used in combination to rinse after seasoning bucket together down to blend tank；Room temperature RO water is added into seasoning bucket, adds lemon
Lemon inspissated juice pours into blend tank after stirring evenly, and RO water is used in combination to rinse after seasoning bucket together down to blend tank；Add into seasoning bucket
Enter room temperature RO water, add anhydrous citric acid, blend tank is poured into after stirring evenly, be used in combination RO water rinse seasoning bucket after together down to
Blend tank；Room temperature RO water is added into seasoning bucket, adds sodium citrate 3kg, blend tank is poured into after stirring evenly, RO water is used in combination
Allotment bucket is rinsed twice down to blend tank, adds room temperature RO water constant volumes.
G, room temperature RO water is added into seasoning bucket, adds coffee aroma, blend tank is poured into after stirring evenly, with room temperature RO
Water rinses after seasoning bucket together down to blend tank；Room temperature RO water is added into mixer, fruity flavor is added, after stirring evenly
Pour into blend tank；In triplicate；
H, blend tank continues to stir, and sampling is detected in QC, the constant volume if without adjustment.
I, feed liquid is pumped into mixed ratio more mixed than machine, mixes than ratio 1: 2, Brix=10.2 ± 0.2% after dilution, through homogeneous feed pump
Enter UHT sterilizations, sterilization temperature：98 ± 22 DEG C, sterilizing time 15S；
J, the above feed liquid is cooled to 99 DEG C hereinafter, pumping to carbon cylinder, addition carbon dioxide, carbon dioxide gas holds multiple
It is 2.8 ± 0.2 times, is then pumped into bottler placer and carries out filling and capping, 35-40 DEG C is warming up to through thermos flask bed after completion.
Further, the quality that the grounds travel is added in step A and the volume ratio of RO water are 5: 8.
Further, it is 5min, mixing time 20s that the time is standing and soak in step A.
Further, the centrifugal speed of the step D is 7200r/min, time 1min.
5, the preparation process of fruity bubble coffee according to claim 1, it is characterised in that：The coffee bean milled
To the time control between extraction less than 24 hours.
Compared with prior art, advantageous effects of the invention：
Naturally there are the former beans of Ethiopia's coffee bean progress 100% of bright Lemon fruit tart flavour to extract coffee for selection
Coffee stoste selects lemon inspissated juice, the natural compound lemon with peculiar flavour/citrus taste flavorant, to amplify Ethiopia Russia
The characteristics of than its tartaric acid sense of sub- coffee bean, and on the basis of the combination of crucial supplementary material, innovation introduces soda
Aerating technique, a certain amount of carbon dioxide is poured in finished product, reaches the mouthfeel of bubble coffee, and by drinking rear bubble
In intraoral reaction, it is more exaggerated the alcohol Flavor of fruit+coffee.
Description of the drawings
Fig. 1 is the preparation technology flow chart of the fruity bubble coffee of the present invention.
Specific implementation mode
A kind of fruity bubble coffee includes the raw material of following weight according to 1 ton of Production rate：Ethiopia's coffee bean
49.5kg, white granulated sugar 35.7kg, fructose syrup 76.7kg, potassium sorbate 0.2kg, lemon inspissated juice 3.0kg, anhydrous citric acid
0.37kg, sodium citrate 0.3kg, fruity flavor 9.3kg, coffee aroma 2.5kg add RO water to be settled to 1000L.Wherein fruity is fragrant
Essence is flavoring orange essence, and coffee bean is the western Bodhidharma coffee bean of Ethiopia.
As shown in Figure 1, the preparation process of the fruity bubble coffee includes the following steps：
A, it is 3.5 that bean milling machine, which is transferred to scale, pours into Ethiopia coffee bean, wears into grounds travel, uses the packed loads of PE, about 20kg/
Packet, a 25kg, a 24.5kg；Note：Coffee bean milled is to the time control between extraction less than 24 hours；In extractor
In pour into 25kg grounds travels, be dispersed in extractor bottom as possible, stir 20 seconds, 40L (93 DEG C) RO water is first added and arrives to extraction
In tank, 5min is standing and soak for after adding water to stop；
B, it adds in 100L (93 DEG C) RO water to extractor, 4min is stood after adding water to stop, opening extraction jar agitator,
1min is stirred, above-mentioned extractor cycle is opened, cycle 8min stops extraction cycle, stands 3min, stands in Inform when done and control
By extract liquor through 100 mesh bag filters, after being cooled to 25 DEG C or less through plate heat exchanger is extracted into temporary storage tank for room；
Note：7 degree of chilled water systems of pre-cooling；
C, it extracts extract liquor out, while being recorded in filter exhaust pipe inspection by sampling extract liquor BX&PH values when extracting beginning
It is for future reference：
Extractor：Bx=4.22 (control reference values：Measured value), pH=5.59 (reference values：Measured value)
Deslagging and rinse kettle inner cavity well after the completion of extractor extraction, poured into extractor 247kg grounds travels repeat with
Upper step is cooled to 25 DEG C or less through heat exchanger and is extracted into temporary storage tank；
It is recorded in filter exhaust pipe inspection by sampling extract liquor BX&pH values when extracting extract liquor out for future reference：
Extractor (5102)；Bx=4.47 (control reference values：Measured value), pH=5.44 (reference values：Measured value)
Deslagging and kettle inner cavity is rinsed well after the completion of extractor extraction；
D, by the feed liquid of step B and C from temporary storage tank (the centrifugal speed after centrifuge：7200r/min, 1min) pump
Enter buffering to fill, 30L room temperature RO water is added to rinse temporary storage tank, flushing water is pumped into surge tank together；
E, surge tank feed liquid is pumped into blend tank after the filtering of 200 mesh, adds the normal RO water dcq buffer tanks of 30L, flushing water is together
It is pumped into blend tank, adds 40L65-75 DEG C of RO water to high speed shear tank and turn on agitator, mixing speed 1440r/min, to
35.7kg white granulated sugars and 76.7kg fructose syrups are added in high speed shear tank, stirring, will be molten in high speed shear tank fully to dissolving
Liquid is pumped into blend tank after the filtering of 100 mesh, adds 20L water to rinse shearing tank, and flushing liquor is pumped into blend tank；
F, allotment jar agitator (93r/min) is opened, room temperature RO water 1L are added into seasoning bucket, add potassium sorbate
0.2kg pours into blend tank after stirring evenly, and 1 liter of RO water is used in combination to rinse twice of allotment bucket down to blend tank；It is added into seasoning bucket
Room temperature RO water 3L add Spain lemon inspissated juice 3kg, blend tank are poured into after stirring evenly, and 1LRO water is used in combination to rinse allotment
Twice of bucket is down to blend tank；Room temperature RO water 1L are added into seasoning bucket, anhydrous citric acid 0.37kg are added, after stirring evenly
Blend tank is poured into, 1 liter of RO water is used in combination to rinse twice of allotment bucket down to blend tank；Room temperature RO water 1L are added into seasoning bucket, then add
Enter sodium citrate 0.3kg, blend tank is poured into after stirring evenly, 1 liter of RO water is used in combination to rinse twice of allotment bucket down to blend tank；Add often
Warm RO water is to constant volume 480L about.
G, coffee aroma 2.5kg is added into material-compound tank, twice of allotment bucket is rinsed down to blend tank with room temperature RO water；To with
Room temperature RO water 3L are added in charging basket, adds fruity flavor 3.1kg, blend tank is poured into after stirring evenly；It is added into mixer
Room temperature RO water 3L, add fruity flavor 3.1kg, blend tank are poured into after stirring evenly；Room temperature RO water 3L are added into mixer,
Fruity flavor 3.1kg is added, blend tank is poured into after stirring evenly, 1 liter of RO water is used in combination to rinse twice of allotment bucket down to blend tank；
H, blend tank continues stirring after ten minutes, and sampling is detected in QC, and constant volume is to 500L if without adjusting；
I, feed liquid is pumped into mixed ratio more mixed than machine, mixes than ratio 1: 1,500L feed liquids：500L deoxygenated waters, total liquid measure is after dilution
1000L, Brix=10.2 ± 0.2% are pumped into UHT sterilizations, sterilization temperature through homogeneous (400Bar) feed liquid：98 ± 2 DEG C, when sterilization
Between 15S；
J, the above feed liquid is cooled to 99 DEG C hereinafter, pumping to carbon cylinder, addition carbon dioxide, carbon dioxide gas holds multiple
It it is 2.8 ± 0.2 times, the above feed liquid, which is pumped into bottler placer, carries out filling (9 9 DEG C of filling temperature <, injection pressure：M 0.08-
0.15Mpa), groundwater increment 235-245ml seals 200 vegetarian noodles lids, and capping detection seaming meets quality standard, through thermos flask bed after completion
35-40 DEG C is warming up to get finished product, storage.
Finished product detection result：
Embodiment described above is only that the preferred embodiment of the present invention is described, and is not carried out to the scope of the present invention
It limits, under the premise of not departing from design spirit of the present invention, those of ordinary skill in the art make technical scheme of the present invention
Various modifications and improvement, should all fall into claims of the present invention determination protection domain in.
Claims (10)
1. a kind of fruity bubble coffee, which is characterized in that include the raw material of following weight：40-60 parts of coffee bean, white granulated sugar 30-
40 parts, 70-80 parts of fructose syrup, 0.1-0.3 parts of potassium sorbate, 2-4 parts of lemon inspissated juice, 0.2-0.5 parts of anhydrous citric acid, lemon
0.2-0.4 parts of lemon acid sodium, 8-12 parts of fruity flavor, 2-3 parts of coffee aroma, 800-1200 parts of RO water
2. fruity bubble coffee according to claim 1, which is characterized in that include the raw material of following weight：Coffee bean
49.5 parts, 35.7 parts of white granulated sugar, 76.7 parts of fructose syrup, 0.2 part of potassium sorbate, 3.0 parts of lemon inspissated juice, anhydrous citric acid
0.37 part, 0.3 part of sodium citrate, 9.3 parts of fruity flavor, 2.5 parts of coffee aroma, 800-1200 parts of RO water.
3. fruity bubble coffee according to claim 1 or 2, which is characterized in that include following weight according to 1 ton of Production rate
The raw material of amount：Ethiopia coffee bean 49.5kg, white granulated sugar 35.7kg, fructose syrup 76.7kg, potassium sorbate 0.2kg, lemon
Lemon inspissated juice 3.0kg, anhydrous citric acid 0.37kg, sodium citrate 0.3kg, fruity flavor 9.3kg, coffee aroma 2.5kg, constant volume
To 1000L.
4. fruity bubble coffee according to claim 1 or 2, which is characterized in that the fruity flavor is flavoring orange essence.
5. fruity bubble coffee according to claim 1 or 2, which is characterized in that the coffee bean is Ethiopia west
Bodhidharma coffee bean.
6. a kind of preparation process of fruity bubble coffee, it is characterised in that：Include the following steps：
A, coffee bean is worn into grounds travel, grounds travel is poured into extractor, be dispersed in extractor bottom, stirred, then added
Enter a certain amount of 93 DEG C of RO water to in extractor, adding water to be standing and soak for after stopping；
B, it adds in a certain amount of 93 DEG C of RO water to extractor, is stood after adding water to stop, opening extraction jar agitator, open extraction
It takes tank to recycle, stops extraction cycle after recycling a period of time, stand, extract liquor is filtered after static, is changed through board-like after
Hot device is cooled to 25 DEG C or less and is extracted into temporary storage tank；
C, it extracts extract liquor out, deslagging and rinses extractor inner cavity well after extraction, continue to pour into grounds travel in extractor
Above step is repeated, 25 DEG C or less is cooled to through heat exchanger and is extracted into temporary storage tank, deslagging and extractor is rinsed well after the completion of extraction
Inner cavity；
D, feed liquid prepared by step B and C is pumped into buffering after centrifuge from temporary storage tank to fill, adds room temperature RO water to rinse temporary
Tank, flushing water are pumped into surge tank together；
E, surge tank feed liquid is pumped into blend tank after filtering, and room temperature RO water dcq buffer tanks, flushing water is added to be pumped into blend tank together,
Add 65-75 DEG C of RO water to high speed shear tank and turn on agitator, mixing speed 1440r/min adds into high speed shear tank
Enter white granulated sugar and fructose syrup, solution in high speed shear tank fully to dissolving, is pumped into blend tank, adds RO water by stirring after filtering
It rinses shearing tank and flushing liquor is pumped into blend tank；
F, allotment jar agitator is opened, room temperature RO water is separately added into seasoning bucket, adds potassium sorbate, is poured into after stirring evenly
Blend tank is used in combination RO water to rinse after seasoning bucket together down to blend tank；Room temperature RO water is added into seasoning bucket, it is dense to add lemon
Contracting juice pours into blend tank after stirring evenly, and RO water is used in combination to rinse after seasoning bucket together down to blend tank；It is added into seasoning bucket normal
Warm RO water, adds anhydrous citric acid, and blend tank is poured into after stirring evenly, and RO water is used in combination to rinse after seasoning bucket together down to allotment
Tank；Room temperature RO water is added into seasoning bucket, adds sodium citrate 3kg, blend tank is poured into after stirring evenly, RO water is used in combination to rinse
Twice of allotment bucket adds room temperature RO water constant volumes down to blend tank.
G, room temperature RO water is added into seasoning bucket, adds coffee aroma, blend tank is poured into after stirring evenly, is rushed with room temperature RO water
It washes after seasoning bucket together down to blend tank；Room temperature RO water is added into mixer, adds fruity flavor, is poured into after stirring evenly
Blend tank；In triplicate；
H, blend tank continues to stir, and sampling is detected in QC, the constant volume if without adjustment.
I, feed liquid is pumped into mixed ratio more mixed than machine, mixes than ratio 1: 2, Brix=10.2 ± 0.2% after dilution enters through homogeneous feed pump
UHT is sterilized, sterilization temperature：98 ± 22 DEG C, sterilizing time 15S；
J, the above feed liquid is cooled to 99 DEG C hereinafter, pumping to carbon cylinder, addition carbon dioxide, carbon dioxide gas holds multiple and is
It 2.8 ± 0.2 times, is then pumped into bottler placer and carries out filling and capping, 35-40 DEG C is warming up to through thermos flask bed after completion.
7. the preparation process of fruity bubble coffee according to claim 6, it is characterised in that：It is ground described in being added in step A
The quality of milling is 5: 8 with the volume ratio of RO water.
8. the preparation process of fruity bubble coffee according to claim 6, it is characterised in that：When being standing and soak in step A
Between be 5min, mixing time 20s.
9. the preparation process of fruity bubble coffee according to claim 6, it is characterised in that：The centrifugation speed of the step D
Degree is 7200r/min, time 1min.
10. the preparation process of fruity bubble coffee according to claim 6, it is characterised in that：The coffee bean milled arrives
Time control between extraction is less than 24 hours.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810597741.0A CN108770969A (en) | 2018-06-01 | 2018-06-01 | A kind of fruity bubble coffee and its preparation process |
| PCT/CN2018/094174 WO2019227571A1 (en) | 2018-06-01 | 2018-07-03 | Fruity sparkling coffee and preparation process therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810597741.0A CN108770969A (en) | 2018-06-01 | 2018-06-01 | A kind of fruity bubble coffee and its preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108770969A true CN108770969A (en) | 2018-11-09 |
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ID=64025037
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| CN201810597741.0A Pending CN108770969A (en) | 2018-06-01 | 2018-06-01 | A kind of fruity bubble coffee and its preparation process |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN108770969A (en) |
| WO (1) | WO2019227571A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111466469A (en) * | 2020-05-27 | 2020-07-31 | 四川中新澳供应链管理有限公司 | Grapefruit-flavored bubble coffee and production process thereof |
| CN111589315A (en) * | 2020-05-27 | 2020-08-28 | 华南理工大学 | Coffee fragrant wine preparation system and process |
| CN112806459A (en) * | 2019-11-15 | 2021-05-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee beverage and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941778A (en) * | 2016-05-12 | 2016-09-21 | 统企业(中国)投资有限公司昆山研究开发中心 | Coffee carbonated drink and preparation method thereof |
| CN106035921B (en) * | 2016-06-14 | 2019-11-12 | 大闽食品（漳州）有限公司 | A kind of production method of liquid coffee concentrate |
| CN106615498B (en) * | 2017-01-13 | 2019-09-27 | 山东农业大学 | A kind of preparation method of bioanalysis foam coffee beverage |
-
2018
- 2018-06-01 CN CN201810597741.0A patent/CN108770969A/en active Pending
- 2018-07-03 WO PCT/CN2018/094174 patent/WO2019227571A1/en active Application Filing
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806459A (en) * | 2019-11-15 | 2021-05-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee beverage and preparation method thereof |
| CN111466469A (en) * | 2020-05-27 | 2020-07-31 | 四川中新澳供应链管理有限公司 | Grapefruit-flavored bubble coffee and production process thereof |
| CN111589315A (en) * | 2020-05-27 | 2020-08-28 | 华南理工大学 | Coffee fragrant wine preparation system and process |
| CN111589315B (en) * | 2020-05-27 | 2023-12-19 | 华南理工大学 | Coffee flavored wine preparation system and process |
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| Publication number | Publication date |
|---|---|
| WO2019227571A1 (en) | 2019-12-05 |
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Application publication date: 20181109 |