CN109043090A - A kind of oligosaccharide solid coffee beverage production process - Google Patents
A kind of oligosaccharide solid coffee beverage production process Download PDFInfo
- Publication number
- CN109043090A CN109043090A CN201811085037.3A CN201811085037A CN109043090A CN 109043090 A CN109043090 A CN 109043090A CN 201811085037 A CN201811085037 A CN 201811085037A CN 109043090 A CN109043090 A CN 109043090A
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- coffee
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- powder
- production process
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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
- A23F5/04—Methods of roasting coffee
-
- 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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- 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 oligosaccharide solid coffee beverage production process, include the following steps；S1, raw material selection, S2, sterilization, S3, feedstock processing, S4, extraction, concentration, drying, S5, raw material mixing, the present invention is improved by the baking process to coffee bean, not only adequately releases the fragrant degree of itself, so that the loss of the fragrant degree of coffee bean tails off in process, by being improved to raw material components, oatmeal is added to increase the mouthfeel of coffee, is matched by addition xylitol and oligosaccharide, greatly improves this product to the health-care effect of enteron aisle.
Description
Technical field
The invention belongs to coffee beverage manufacture fields, more specifically more particularly to a kind of oligosaccharide solid coffee beverage
Production technology.
Background technique
Coffee-type solid beverage on the market is mainly made of ground coffee and white granulated sugar at present, general coffee solid beverage
In the accounting of white granulated sugar be at least 20% or more, more can achieve 30-40%.Excessive intake white granulated sugar can make human body
At some damages.As a kind of new type functional sugar source, oligosaccharide is gradually valued by people, and oligosaccharide is not only without white sand
The disadvantage of sugar, but also there is certain healthcare function.Existing oligosaccharide coffee beverage is typically all directly to add oligosaccharide
Enter wherein to replace white granulated sugar, but have ignored the health-care effect of oligosaccharide, there are also be exactly existing oligosaccharide coffee drink
Material manufacturing technique is poor, so that its perfume degree is lower.
Summary of the invention
The purpose of the present invention is to provide a kind of oligosaccharide solid coffee beverage production process, to solve above-mentioned background technique
The problem of middle proposition.
To achieve the above object, the invention provides the following technical scheme:
A kind of oligosaccharide solid coffee beverage production process, includes the following steps；
S1, raw material selection: the raw material come to buying is tested according to the acceptance criteria of raw material, can be fed into library after qualified；
S2, sterilization: raw material is sent into ultraviolet sterilizing chamber to the disinfection and sterilization carried out 30 minutes by a definite date, is sent after the completion of sterilization
Enter workshop to be processed；
S3, feedstock processing: first baking coffee bean by drum-type enameling furnace, is first dried with small fire to coffee bean
Dry, drying time is 8-10 minutes, and drying temperature is 80-110 DEG C, then proceedes to heat up, and the heating-up time is 3-5 minutes,
It when temperature rises to 190-200 DEG C, keeps stir-frying 1-2 minutes, then heats up again, the heating-up time is 2-3 minutes, in temperature
When rising to 220-230 DEG C, stir-frying can come out of the stove for 1-2 minutes, after the completion of coffee bean baking, be sent at grinder and ground
Mill processing, so that coffee fine powder be made；
S4, extraction, concentration, drying: being prepared into slurries for coffee fine powder, be then sent in vacuum hydro-extraction machine carry out extraction plus
Work, thus by coffee fine powder soluble matter and carbohydrate extract, after the completion of extraction, be sent to vacuum concentration
It is concentrated at machine, ground coffee can be obtained concentrate to be dried finally by spray drying tower；
S5, raw material mixing: oligofructose and oatmeal are put in grinder together and ground, then by itself and coffee
Powder, xylosic alcohol powder and vegetable fat powder powder are put into togerther in mixing machine and are mixed, and are packed, are packed after the completion of mixing, so that it may
Obtain finished product.
Preferably, its described raw material precentagewise is as follows: oligofructose 30-40%, ground coffee 35-45%, oatmeal 10-
15%, xylitol 2-3%, vegetable fat powder 8-12%.
Preferably, in the step S3, need to store after coffee bean is fried 20-24 it is small when, to it in baking process
After the titanium dioxide of generation and other gaseous volatilizations, then extracted.
Preferably, the particle diameter in the step S3 after coffee bean grinding is 1.2-1.5mm.
Compared with prior art, the beneficial effects of the present invention are: the present invention is changed by the baking process to coffee bean
Into, not only adequately the fragrant degree of itself is released so that in process the fragrant degree of coffee bean loss become
It is few, by being improved to raw material components, oatmeal is added to increase the mouthfeel of coffee, passes through addition xylitol and oligosaccharide phase
Cooperation, greatly improves this product to the health-care effect of enteron aisle.
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 oligosaccharide solid coffee beverage production process, includes the following steps；
S1, raw material selection: the raw material come to buying is tested according to the acceptance criteria of raw material, can be fed into library after qualified；
S2, sterilization: raw material is sent into ultraviolet sterilizing chamber to the disinfection and sterilization carried out 30 minutes by a definite date, is sent after the completion of sterilization
Enter workshop to be processed；
S3, feedstock processing: first baking coffee bean by drum-type enameling furnace, is first dried with small fire to coffee bean
Dry, drying time is 8-10 minutes, and drying temperature is 80-110 DEG C, then proceedes to heat up, and the heating-up time is 3-5 minutes,
It when temperature rises to 190-200 DEG C, keeps stir-frying 1-2 minutes, then heats up again, the heating-up time is 2-3 minutes, in temperature
When rising to 220-230 DEG C, stir-frying can come out of the stove for 1-2 minutes, after the completion of coffee bean baking, be sent at grinder and ground
Mill processing, so that coffee fine powder be made；
S4, extraction, concentration, drying: being prepared into slurries for coffee fine powder, be then sent in vacuum hydro-extraction machine carry out extraction plus
Work, thus by coffee fine powder soluble matter and carbohydrate extract, after the completion of extraction, be sent to vacuum concentration
It is concentrated at machine, ground coffee can be obtained concentrate to be dried finally by spray drying tower；
S5, raw material mixing: oligofructose and oatmeal are put in grinder together and ground, then by itself and coffee
Powder, xylosic alcohol powder and vegetable fat powder powder are put into togerther in mixing machine and are mixed, and are packed, are packed after the completion of mixing, so that it may
Obtain finished product.
Specifically, its described raw material precentagewise is as follows: oligofructose 30-40%, ground coffee 35-45%, oatmeal 10-
15%, xylitol 2-3%, vegetable fat powder 8-12%.
Specifically, in the step S3, need to store after coffee bean is fried 20-24 it is small when, to it in baking process
After the titanium dioxide of generation and other gaseous volatilizations, then extracted.
Specifically, the particle diameter in the step S3 after coffee bean grinding is 1.2-1.5mm.
The present invention is improved by the baking process to coffee bean, not only adequately releases the fragrant degree of itself
Come, so that the loss of the fragrant degree of coffee bean tails off in process, by improving to raw material components, adds oat
Powder increases the mouthfeel of coffee, is matched by addition xylitol and oligosaccharide, greatly improves this product to the guarantor of enteron aisle
Strong effect.
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 (4)
1. a kind of oligosaccharide solid coffee beverage production process, which is characterized in that include the following steps；
S1, raw material selection: the raw material come to buying is tested according to the acceptance criteria of raw material, can be fed into library after qualified；
S2, sterilization: raw material is sent into ultraviolet sterilizing chamber to the disinfection and sterilization carried out 30 minutes by a definite date, is sent after the completion of sterilization
Enter workshop to be processed；
S3, feedstock processing: first baking coffee bean by drum-type enameling furnace, is first dried with small fire to coffee bean
Dry, drying time is 8-10 minutes, and drying temperature is 80-110 DEG C, then proceedes to heat up, and the heating-up time is 3-5 minutes,
It when temperature rises to 190-200 DEG C, keeps stir-frying 1-2 minutes, then heats up again, the heating-up time is 2-3 minutes, in temperature
When rising to 220-230 DEG C, stir-frying can come out of the stove for 1-2 minutes, after the completion of coffee bean baking, be sent at grinder and ground
Mill processing, so that coffee fine powder be made；
S4, extraction, concentration, drying: being prepared into slurries for coffee fine powder, be then sent in vacuum hydro-extraction machine carry out extraction plus
Work, thus by coffee fine powder soluble matter and carbohydrate extract, after the completion of extraction, be sent to vacuum concentration
It is concentrated at machine, ground coffee can be obtained concentrate to be dried finally by spray drying tower；
S5, raw material mixing: oligofructose and oatmeal are put in grinder together and ground, then by itself and coffee
Powder, xylosic alcohol powder and vegetable fat powder powder are put into togerther in mixing machine and are mixed, and are packed, are packed after the completion of mixing, so that it may
Obtain finished product.
2. a kind of oligosaccharide solid coffee beverage production process according to claim 1, which is characterized in that its described raw material
Precentagewise is as follows: oligofructose 30-40%, ground coffee 35-45%, oatmeal 10-15%, xylitol 2-3%, vegetable fat powder 8-
12%.
3. a kind of oligosaccharide solid coffee beverage production process according to claim 1, it is characterised in that: the step S3
In, need to store after coffee bean is fried 20-24 it is small when, the titanium dioxide and other gases generated in baking process to it is waved
After hair, then extracted.
4. a kind of oligosaccharide solid coffee beverage production process according to claim 1, it is characterised in that: the step S3
Particle diameter after middle coffee bean grinding is 1.2-1.5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811085037.3A CN109043090A (en) | 2018-09-18 | 2018-09-18 | A kind of oligosaccharide solid coffee beverage production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811085037.3A CN109043090A (en) | 2018-09-18 | 2018-09-18 | A kind of oligosaccharide solid coffee beverage production process |
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| CN109043090A true CN109043090A (en) | 2018-12-21 |
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|---|---|---|---|
| CN201811085037.3A Withdrawn CN109043090A (en) | 2018-09-18 | 2018-09-18 | A kind of oligosaccharide solid coffee beverage production process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2592074A (en) * | 2020-02-17 | 2021-08-18 | Douwe Egberts Bv | A composition for forming a beverage |
| CN115426890B (en) * | 2020-02-17 | 2024-09-27 | 皇家多维埃格伯特斯有限公司 | Composition for forming beverage |
-
2018
- 2018-09-18 CN CN201811085037.3A patent/CN109043090A/en not_active Withdrawn
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2592074A (en) * | 2020-02-17 | 2021-08-18 | Douwe Egberts Bv | A composition for forming a beverage |
| WO2021165328A1 (en) | 2020-02-17 | 2021-08-26 | Koninklijke Douwe Egberts B.V. | A composition for forming a beverage |
| CN115426890A (en) * | 2020-02-17 | 2022-12-02 | 皇家多维埃格伯特斯有限公司 | Composition for forming beverage |
| GB2592074B (en) * | 2020-02-17 | 2023-01-11 | Douwe Egberts Bv | A composition for forming a beverage |
| JP2023514296A (en) * | 2020-02-17 | 2023-04-05 | コーニンクレイケ ダウ エグバーツ ビー．ヴイ． | Compositions for forming beverages |
| JP7423805B2 (en) | 2020-02-17 | 2024-01-29 | コーニンクレイケ ダウ エグバーツ ビー．ヴイ． | Composition for forming a beverage |
| CN115426890B (en) * | 2020-02-17 | 2024-09-27 | 皇家多维埃格伯特斯有限公司 | Composition for forming beverage |
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Application publication date: 20181221 |