CN109043069A - A kind of preparation method of ground coffee - Google Patents
A kind of preparation method of ground coffee Download PDFInfo
- Publication number
- CN109043069A CN109043069A CN201811086425.3A CN201811086425A CN109043069A CN 109043069 A CN109043069 A CN 109043069A CN 201811086425 A CN201811086425 A CN 201811086425A CN 109043069 A CN109043069 A CN 109043069A
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- Prior art keywords
- coffee
- coconut
- powder
- ground coffee
- beans
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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
- A23F5/10—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
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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 invention discloses a kind of preparation methods of ground coffee, include the following steps: the selection of S1, coffee bean；S2, nut coffee Ultramicro-powder is prepared；S3, coconut powder is prepared；S4, preparation ground coffee.The present invention is mixed with fragrant, milk and the ground coffee of coffee aroma with nut using the coffee and coconut powder of nutty flavor, nut coffee ultra micro Powder Particle Size after sieving is small, the size distribution of ground coffee large specific surface area, ground coffee is more uniform, and dissolubility and dispersibility are better；It retention ability and holds oily power and is also improved, the coffee for having red peanut, sunflower seeds and glutinous rice is added, coffee aroma is strong, and mouthfeel balances, and tart flavour is medium, masses are easily accepted by, compared with horn of plenty, alcohol thickness is higher for mouthfeel fragrance and flavour, replaces traditional addition for sucrose fatty ester with novel polyglyceryl fatty acid ester PD, emulsifiability is excellent, has more preferably stability.
Description
Technical field
The invention belongs to solid beverage technical fields, more specifically more particularly to a kind of preparation method of ground coffee.
Background technique
Coffee converted products is mainly coffee bean or normal coffee powder and instant coffee at present.By the simple mill of coffee bean
Tool crushes, then has with pot and cook or carry out punching filter with boiled water, can reflected well coffee original flavor, but it is time-consuming and cumbersome.Speed
Dissolved coffee is time saving, is easy to brew, but has lost a large amount of fragrance matter and nutritional ingredient, mouthfeel in its complicated process
Slightly it is short of.
For this purpose, it is proposed that a kind of have fragrant nut, milk and coffee aroma, while the processing such as not extracted and concentration
Process, so that it may retain the preparation method of the flavor of coffee and the ground coffee of nutritional ingredient to greatest extent to solve the above problems.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of ground coffee, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the invention provides the following technical scheme:
A kind of preparation method of ground coffee, includes the following steps:
The selection of S1, coffee bean: selection level-one beans and second level beans must not have animal taste, chemical drugs taste, rubber taste, rancid
The peculiar smell such as taste or putrid taste, the level-one chosen and second level coffee bean are put in porcelain dish, reject semen sojae atricolor, tamarind, colour fading manually
Band spot beans, soya bean, amber beans, damage beans, wrinkle beans, immature beans, obtain fine work coffee bean；
S2, it prepares nut coffee Ultramicro-powder: coffee bean being baked into 6min for 150 DEG C in baking oven, then is dried in a vacuum drying oven
6h, will dry coffee bean remove it is spare after parchment covering, by after the stir-frying decortication of red peanut, sunflower seeds and glutinous rice with the coffee after drying
Coffee beans are placed in ultra-fine pulverizer disintegrating, and after crossing 200 meshes, nut coffee Ultramicro-powder is made；
S3, prepare coconut powder: fresh coconut being subjected to decladding and takes coconut meat, after coconut meat is cut into coconut meat piece, by coconut sliced meat with
And coconut juice mashing, grinding coconut albumen juice is made, to coconut albumen juice carry out high-pressure homogeneous processing when be added novel polyglyceryl fatty acid ester PD,
The mixture of sodium bicarbonate and sodium citrate, mixing, disinfection filtering, filtered material carries out high-pressure homogeneous processing again, right
Material after centrifuge separation is spray-dried, and coconut powder is made；
S4, preparation ground coffee: coconut powder, the white granulated sugar that will be prepared in the nut coffee Ultramicro-powder prepared in step S2, step S3
It is made fragrant, milk and the ground coffee of coffee aroma with nut after mixing, then by ground coffee composite plastic film obtained
Bag packaging, sealing will seal air tight.
Preferably, the vacuum degree of vacuum oven is 0.09MPa in the step S2, temperature is 70-80 DEG C.
Preferably, the mass ratio of coffee bean in the step S2, red peanut, sunflower seeds and glutinous rice is 50:4: 8:
2。
Preferably, coconut albumen juice in the step S3, novel polyglyceryl fatty acid ester PD, sodium bicarbonate and sodium citrate
Mass ratio are as follows: 90-95:2-6:0.3-0.5:0.2-0.3.
Preferably, in the step S4 nut coffee Ultramicro-powder, coconut powder and white granulated sugar mass ratio are as follows: 15-25:
65-75:20-35.
Compared with prior art, the beneficial effects of the present invention are: the present invention is mixed using the coffee and coconut powder of nutty flavor
The ground coffee that preparation has fragrant nut, milk and coffee aroma is closed, the nut coffee ultra micro Powder Particle Size after sieving is small, ground coffee
The size distribution of large specific surface area, ground coffee is more uniform, and dissolubility and dispersibility are better；It retention ability and holds oily power and is also changed
It is kind, the coffee for having red peanut, sunflower seeds and glutinous rice is added, coffee aroma is strong, and mouthfeel balances, and tart flavour is medium, public
It is easily accepted by, compared with horn of plenty, alcohol thickness is higher for mouthfeel fragrance and flavour, is replaced with novel polyglyceryl fatty acid ester PD traditional for sugarcane
The addition of sugar fatty acid ester, emulsifiability is excellent, has more preferably stability, and the addition of coconut powder, so that the coffee
The drink that powder brews out contains amino acid abundant, vitamin and unsaturated fatty acid, is easily absorbed by the body, is conducive to human body
Health, the present invention pulverize red peanut, sunflower seeds and the glutinous rice after the coffee bean baked and stir-frying, no
The process such as extracted and concentration, so that it may retain the flavor and nutritional ingredient of coffee to greatest extent, shorten coffee enterprise
Production time brings huge economic benefit.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
A kind of preparation method of ground coffee, includes the following steps:
The selection of S1, coffee bean: selection level-one beans and second level beans must not have animal taste, chemical drugs taste, rubber taste, rancid
The peculiar smell such as taste or putrid taste, the level-one chosen and second level coffee bean are put in porcelain dish, reject semen sojae atricolor, tamarind, colour fading manually
Band spot beans, soya bean, amber beans, damage beans, wrinkle beans, immature beans, obtain fine work coffee bean；
S2, it prepares nut coffee Ultramicro-powder: coffee bean being baked into 6min for 150 DEG C in baking oven, then is dried in a vacuum drying oven
6h, will dry coffee bean remove it is spare after parchment covering, by after the stir-frying decortication of red peanut, sunflower seeds and glutinous rice with the coffee after drying
Coffee beans are placed in ultra-fine pulverizer disintegrating, and after crossing 200 meshes, nut coffee Ultramicro-powder is made；
S3, prepare coconut powder: fresh coconut being subjected to decladding and takes coconut meat, after coconut meat is cut into coconut meat piece, by coconut sliced meat with
And coconut juice mashing, grinding coconut albumen juice is made, to coconut albumen juice carry out high-pressure homogeneous processing when be added novel polyglyceryl fatty acid ester PD,
The mixture of sodium bicarbonate and sodium citrate, mixing, disinfection filtering, filtered material carries out high-pressure homogeneous processing again, right
Material after centrifuge separation is spray-dried, and coconut powder is made；
S4, preparation ground coffee: coconut powder, the white granulated sugar that will be prepared in the nut coffee Ultramicro-powder prepared in step S2, step S3
It is made fragrant, milk and the ground coffee of coffee aroma with nut after mixing, then by ground coffee composite plastic film obtained
Bag packaging, sealing will seal air tight.
Specifically, the vacuum degree of vacuum oven is 0.09MPa in the step S2, temperature is 70-80 DEG C.
Specifically, coffee bean in the step S2, red peanut, sunflower seeds and glutinous rice mass ratio be 50:4: 8:
2。
Specifically, coconut albumen juice in the step S3, novel polyglyceryl fatty acid ester PD, sodium bicarbonate and sodium citrate
Mass ratio are as follows: 90-95:2-6:0.3-0.5:0.2-0.3.
Specifically, in the step S4 nut coffee Ultramicro-powder, coconut powder and white granulated sugar mass ratio are as follows: 15-25:
65-75:20-35.
The present invention is mixed with using the coffee and coconut powder of nutty flavor with nut perfume, milk and coffee aroma
Ground coffee, the nut coffee ultra micro Powder Particle Size after sieving is small, and the size distribution of ground coffee large specific surface area, ground coffee is more uniform,
Dissolubility and dispersibility are better；It retention ability and holds oily power and is also improved, the coffee for having red peanut, sunflower seeds and glutinous rice is added
Coffee, coffee aroma is strong, and mouthfeel balances, and tart flavour is medium, and masses are easily accepted by, and mouthfeel fragrance and flavour are compared with horn of plenty, alcohol thickness
It is higher, traditional addition for sucrose fatty ester is replaced with novel polyglyceryl fatty acid ester PD, emulsifiability is excellent, has more
Good stability, and the addition of coconut powder, so that the drink that the ground coffee brews out is containing amino acid abundant, vitamin
And unsaturated fatty acid, it is easily absorbed by the body, is conducive to human health, the present invention will be after the coffee bean that baked and stir-frying
Red peanut, sunflower seeds and glutinous rice pulverized, it is not extracted and concentration etc. process, so that it may to greatest extent
Retain the flavor and nutritional ingredient of coffee, shortens the production time of coffee enterprise, bring huge economic benefit.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of preparation method of ground coffee, characterized by the following steps:
The selection of S1, coffee bean: selection level-one beans and second level beans must not have animal taste, chemical drugs taste, rubber taste, rancid
The peculiar smell such as taste or putrid taste, the level-one chosen and second level coffee bean are put in porcelain dish, reject semen sojae atricolor, tamarind, colour fading manually
Band spot beans, soya bean, amber beans, damage beans, wrinkle beans, immature beans, obtain fine work coffee bean；
S2, it prepares nut coffee Ultramicro-powder: coffee bean being baked into 6min for 150 DEG C in baking oven, then is dried in a vacuum drying oven
6h, will dry coffee bean remove it is spare after parchment covering, by after the stir-frying decortication of red peanut, sunflower seeds and glutinous rice with the coffee after drying
Coffee beans are placed in ultra-fine pulverizer disintegrating, and after crossing 200 meshes, nut coffee Ultramicro-powder is made；
S3, prepare coconut powder: fresh coconut being subjected to decladding and takes coconut meat, after coconut meat is cut into coconut meat piece, by coconut sliced meat with
And coconut juice mashing, grinding coconut albumen juice is made, to coconut albumen juice carry out high-pressure homogeneous processing when be added novel polyglyceryl fatty acid ester PD,
The mixture of sodium bicarbonate and sodium citrate, mixing, disinfection filtering, filtered material carries out high-pressure homogeneous processing again, right
Material after centrifuge separation is spray-dried, and coconut powder is made；
S4, preparation ground coffee: coconut powder, the white granulated sugar that will be prepared in the nut coffee Ultramicro-powder prepared in step S2, step S3
It is made fragrant, milk and the ground coffee of coffee aroma with nut after mixing, then by ground coffee composite plastic film obtained
Bag packaging, sealing will seal air tight.
2. a kind of preparation method of ground coffee according to claim 1, it is characterised in that: be dried in vacuo in the step S2
The vacuum degree of case is 0.09MPa, temperature is 70-80 DEG C.
3. a kind of preparation method of ground coffee according to claim 1, it is characterised in that: coffee bean in the step S2,
The mass ratio of red peanut, sunflower seeds and glutinous rice is 50:4: 8: 2.
4. a kind of preparation method of ground coffee according to claim 1, it is characterised in that: coconut albumen juice in the step S3,
The mass ratio of novel polyglyceryl fatty acid ester PD, sodium bicarbonate and sodium citrate are as follows: 90-95:2-6:0.3-0.5:0.2-
0.3。
5. a kind of preparation method of ground coffee according to claim 1, it is characterised in that: nut coffee in the step S4
The mass ratio of Ultramicro-powder, coconut powder and white granulated sugar are as follows: 15-25:65-75:20-35.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811086425.3A CN109043069A (en) | 2018-09-18 | 2018-09-18 | A kind of preparation method of ground coffee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811086425.3A CN109043069A (en) | 2018-09-18 | 2018-09-18 | A kind of preparation method of ground coffee |
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| Publication Number | Publication Date |
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| CN109043069A true CN109043069A (en) | 2018-12-21 |
Family
ID=64762031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811086425.3A Withdrawn CN109043069A (en) | 2018-09-18 | 2018-09-18 | A kind of preparation method of ground coffee |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497239A (en) * | 2019-01-16 | 2019-03-22 | 李海波 | A kind of semen sojae atricolor coffee and preparation method |
| CN110279061A (en) * | 2019-03-12 | 2019-09-27 | 常德中旺农业股份有限公司 | A kind of selenium-rich herbaceous coffee food and preparation method thereof |
| CN110574817A (en) * | 2019-09-17 | 2019-12-17 | 中山市金旺福饮料有限公司 | coconut coffee and preparation method thereof |
-
2018
- 2018-09-18 CN CN201811086425.3A patent/CN109043069A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497239A (en) * | 2019-01-16 | 2019-03-22 | 李海波 | A kind of semen sojae atricolor coffee and preparation method |
| CN110279061A (en) * | 2019-03-12 | 2019-09-27 | 常德中旺农业股份有限公司 | A kind of selenium-rich herbaceous coffee food and preparation method thereof |
| CN110574817A (en) * | 2019-09-17 | 2019-12-17 | 中山市金旺福饮料有限公司 | coconut coffee and preparation method thereof |
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Application publication date: 20181221 |