CN110477172A - A kind of preparation method of fast quickly cooling extraction coffee - Google Patents
A kind of preparation method of fast quickly cooling extraction coffee Download PDFInfo
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- CN110477172A CN110477172A CN201910869658.9A CN201910869658A CN110477172A CN 110477172 A CN110477172 A CN 110477172A CN 201910869658 A CN201910869658 A CN 201910869658A CN 110477172 A CN110477172 A CN 110477172A
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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
- A23F5/26—Extraction of water-soluble constituents
Abstract
The invention discloses a kind of fast quickly cooling extraction coffees and preparation method thereof.It is moderate or the ground coffee and water of the grinding of middle either shallow roast coffee beans that the cold extraction coffee, which includes by baking degree,；The mass ratio of ground coffee and water is 1:(10-14).The preparation method comprises the following steps: ground ground coffee is sufficiently mixed with water；Pressurization is carried out after mixing immediately and impregnates extraction, soaking temperature is 5-10 DEG C, moulding pressure 300-500MPa, and soaking time is 10-25 minutes；It is filtered with filter paper rapidly after immersion, obtains coffee liquid, i.e., cold extraction coffee.The present invention is by adjusting suitable Coffee Grinding degree and powder water ratio, under cryogenic, pressurization superelevation immersion type extraction coffee is carried out, accelerates the extraction of coffee flavor ingredient, passes through control moulding pressure and time, reduce the dissolution of bad flavor ingredient, fragrance and fruit-like flavour with strong caramel, nut, sweet tea sense is obvious, and tart flavour is clearly mellow and full, honest degree is moderate, without obvious bitter aftertaste.
Description
Technical field
The present invention relates to a kind of preparation methods of cold extraction coffee beverage, and in particular to a kind of fast quickly cooling extraction high-quality coffee drink
The preparation method of product, belongs to food processing technology field.
Background technique
The new extracting process of coffee, product lead market new trend to cold extraction coffee in recent years, are that coffee beverage industry speedup is fast
One of the product of speed.Cold extraction coffee is coffee bean by the way of cold water soak to extract 20 hours left sides in 2~5 DEG C of low temperature
The right side makes small flavor substance such as flowers and fruits perfume (or spice) be extracted out, extracts that mouthfeel is softer, slightly sweetish coffee liquid, special taste.
But conventional cold extraction coffee preparation time is long, makes time-consuming, production low efficiency, high production cost, while not heating and depositing
In potential food microorganisms security risk, and shorten extraction time, can lead to the problem of low-temperature extraction coffee extracted deficiency, wind
The bad problem of taste.
Summary of the invention
The technical problems to be solved by the present invention are: the technical problem of existing low-temperature extraction coffee extracted deficiency.
In order to solve the above-mentioned technical problems, the present invention provides a kind of fast quickly coolings to extract coffee, which is characterized in that including by drying
Roasting degree is the ground coffee and water that moderate or middle either shallow roast coffee beans are ground；The mass ratio of ground coffee and water is 1:(10-14).
Preferably, the kind of the coffee bean is orchid, Ye Jiaxuefei or Man Tening.
Preferably, the hardness of the water is 50-100ppm.
The present invention also provides the preparation methods of above-mentioned fast quickly cooling extraction coffee, which comprises the following steps:
Step 1): moderate or middle either shallow roast coffee beans are taken, is sieved after bean milling machine is ground, removes fine powder, leave and grind
The ground coffee that grit is 400-600 μm, weighs ground coffee weight；
Step 2): ground ground coffee is put into clean container, and ground coffee is sufficiently mixed with normal-temperature water；It is stood after mixing
It carries out pressurization and impregnates extraction, soaking temperature is 5-10 DEG C, moulding pressure 300-500MPa, and soaking time is 10-25 minutes；
Step 3): being filtered with filter paper rapidly after immersion, obtains coffee liquid, i.e., cold extraction coffee.
Preferably, cold extraction coffee made from the step 3) is saved in 5 DEG C.
Preferably, the coffee bean is orchid or Ye Jiaxuefei, and lapping degree is 500-600 μm；The quality of ground coffee and water
Than for 1:(12-14)；Moulding pressure is 300MPa；Soaking time is 15-20 minutes.
Preferably, the coffee bean is Man Tening, and lapping degree is 400-500 μm；The mass ratio of ground coffee and water is 1:
(10-12)；Moulding pressure is 500MPa；Soaking time is 10-15 minutes.
The present invention is by adjusting suitable Coffee Grinding degree and powder water ratio, under cryogenic, carries out pressurization superelevation immersion type
Coffee is extracted, the extraction of coffee flavor ingredient is accelerated, by control moulding pressure and time, reduces the dissolution of bad flavor ingredient,
Caffeine concentration can be obtained in 30 minutes reach 1.25-1.45%, extraction yield 19-21%, the fragrance with strong caramel, nut
And fruit-like flavour, sweet tea sense is obvious, and tart flavour is clearly mellow and full, and honest degree is moderate, without obvious bitter aftertaste, relatively conventional its extraction of cold extraction coffee
The time is taken to be obviously shortened, organoleptic quality is more preferably.The present invention overcomes Conventional cryogenic coffees to need extraction (20 hours) for a long time, wind
The unstable technical problem of flavor quality.
In addition, fast quickly cooling prepared by the present invention extracts coffee beverage, and by pressure extraction in short-term, relatively conventional its sugar of cold extraction coffee
Content improves 30-50%, and functional component content of caffeine improves 10-20%.Pressure process can destroy the thin of microorganism simultaneously
Born of the same parents' structure, has bactericidal effect, and this method prepares coffee beverage microbial safety and is apparently higher than conventional cold extraction coffee.Therefore,
The present invention has apparent advantage compared with commercially available cold extraction coffee in preparation efficiency, flavor quality, functional component, safety.
Detailed description of the invention
Fig. 1 is fast quickly cooling extraction coffee organoleptic's quality evaluation result of embodiment 1,2 and comparative example preparation.
Specific embodiment
In order to make the present invention more obvious and understandable, hereby with preferred embodiment, and attached drawing is cooperated to be described in detail below.
Coffee bean used in embodiment 1,2 and comparative example is that commercially available, used water is sofening treatment water.
The caffeine concentration measuring method of embodiment 1,2 and comparative example is tested using PAL-COFFEE TDS caffeine concentration,
Numerical value is TDS value.
The coffee extracted rate measuring method of embodiment 1,2 and comparative example are as follows:
The weight-type 1 of coffee extracted rate=coffee extract weight ÷ ground coffee.
The weight-type 2 of caffeine concentration=coffee extract weight ÷ coffee liquid.
Formula 3 is then extrapolated by formula 1, formula 2:
The weight-type 3 of coffee extracted rate=caffeine concentration * coffee liquid weight ÷ ground coffee.
The acidity assaying method of embodiment 1,2 and comparative example is measured according to method as defined in GB/T 12456-2008.
The total reducing sugar measuring method of embodiment 1,2 and comparative example is surveyed according to sour water solution in GB/T 5009.8-2016-Rhein method
It is fixed.
The Determination of Caffeine method of embodiment 1,2 and comparative example is measured according to method as defined in GB/T 5009.139.
The total number of bacteria measuring method of embodiment 1,2 and comparative example is measured according to method as defined in GB/T 4789.2.
The coil determination method of embodiment 1,2 and comparative example is measured according to method as defined in GB/T 4789.3.
The total number of molds measuring method of embodiment 1,2 and comparative example is measured according to method as defined in GB/T 4789.15.
Embodiment 1
One kind having the significantly fast quickly cooling extraction coffee of fruit-like flavour, including following raw material:
Coffee bean kind orchid；
The hardness 50ppm of water.
The preparation step of above-mentioned fast quickly cooling extraction coffee beverage is as follows:
1, in the ratio of coffee and the mass ratio 1:13 of water, coffee bean and water are weighed respectively, and coffee bean is ground by bean milling machine
It is sieved after mill, removes fine powder, take 550 μm of ground coffee；
2, after mixing ground coffee with water, pressurization immersion is carried out, is impregnated 17 minutes under the conditions of 5 DEG C, 300MPa；
3, it is filtered with filter paper rapidly after impregnating, obtains coffee liquid；It is placed in (5 DEG C) of refrigerator preservations.
Embodiment 2
There is one kind the significantly fast quickly cooling of nutty flavor to extract coffee, including following raw material:
Coffee bean kind Man Tening；
The hardness 100ppm of water.
The preparation step of above-mentioned fast quickly cooling extraction coffee beverage is as follows:
1, in the ratio of coffee and the mass ratio 1:11 of water, coffee bean and water are weighed respectively, and coffee bean is ground by bean milling machine
It is sieved after mill, removes fine powder, take 450 μm of ground coffee；
2, after mixing ground coffee with water, pressurization immersion is carried out, is impregnated 12 minutes under the conditions of 10 DEG C, 500MPa；
3, it is filtered with filter paper rapidly after impregnating, obtains coffee liquid；It is placed in (5 DEG C) of refrigerator preservations.
Comparative example
A kind of cold extraction coffee, including following raw material:
Coffee bean kind Man Tening
The hardness 100ppm of water.
The preparation step of above-mentioned cold extraction coffee beverage (the i.e. commercially available cold extraction coffee of routine) of comparative example is as follows:
1, in the ratio of coffee and water quality ratio 1:11, coffee bean and water are weighed respectively, and coffee bean is ground by bean milling machine
After be sieved, remove fine powder, take 600 μm of ground coffee；
2, after mixing ground coffee with water, pressurization immersion is carried out, is impregnated 22 hours under 10 DEG C, normal pressure (0.1MPa)；
3, it is filtered with filter paper rapidly after impregnating, obtains coffee liquid；It is placed in (5 DEG C) of refrigerator preservations.
Embodiment 1,2 and the physical and chemical composition of cold extraction coffee and microorganism sanitary index made from comparative example are as shown in table 1.
The fast quickly cooling of watch 1 extracts coffee physical and chemical composition compared with microorganism sanitary index
As shown in Table 1, for the fast quickly cooling extraction coffee that prepared by embodiment 1,2 compared with comparative example, extraction concentration is suitable or slightly higher,
Extraction yield, acidity are slightly above comparative example, and total reducing sugar and coffee content are higher than comparative example.Coffee beverage microorganism prepared by the present invention refers to
Mark is not detected, and reference examples detection is positive findings, shows that coffee beverage security risk of the invention is lower.
The organoleptic quality of the extraction coffee beverage of fast quickly cooling made from embodiment 1,2 is as shown in Figure 1, fragrance, tart flavour, sweet taste, pure
The scoring of thickness, totality (synthesis) is above and comparative example.Relative to comparative example, fast quickly cooling extraction coffee prepared by the present invention has
The fragrance of more rich caramel, nut, sweet tea sense is more prominent, and tart flavour is clearly mellow and full, moderate, the wind without obvious bitter aftertaste of honest degree
Taste feature.
In conclusion fast quickly cooling prepared by the present invention extracts coffee beverage, hence it is evident that shorten extraction time, quality reach or
Higher than conventional cold extraction coffee beverage.
Claims (7)
1. a kind of fast quickly cooling extracts coffee, which is characterized in that including being that moderate or middle either shallow roast coffee beans are ground by baking degree
Ground coffee and water；The mass ratio of ground coffee and water is 1:(10-14).
2. fast quickly cooling as described in claim 1 extracts coffee, which is characterized in that the kind of the coffee bean is orchid, Ye Jiaxue
Luxuriant and rich with fragrance or Man Tening.
3. fast quickly cooling as described in claim 1 extracts coffee, which is characterized in that the hardness of the water is 50-100ppm.
4. the preparation method of fast quickly cooling extraction coffee described in claim 1-3 any one, which is characterized in that including following step
It is rapid:
Step 1): moderate or middle either shallow roast coffee beans are taken, is sieved after bean milling machine is ground, removes fine powder, leave lapping degree
For 400-600 μm of ground coffee, ground coffee weight is weighed；
Step 2): ground ground coffee is put into clean container, and ground coffee is sufficiently mixed with normal-temperature water；After mixing immediately into
Extraction is impregnated in row pressurization, and soaking temperature is 5-10 DEG C, moulding pressure 300-500MPa, and soaking time is 10-25 minutes；
Step 3): being filtered with filter paper rapidly after immersion, obtains coffee liquid, i.e., cold extraction coffee.
5. the preparation method of fast quickly cooling extraction coffee as claimed in claim 4, which is characterized in that cold extraction made from the step 3)
Coffee is saved in 5 DEG C.
6. the preparation method of quickly cooling extraction coffee as claimed in claim 4 fast, which is characterized in that the coffee bean be orchid or
Jia Xuefei, lapping degree are 500-600 μm；The mass ratio of ground coffee and water is 1:(12-14)；
Moulding pressure is 300MPa；Soaking time is 15-20 minutes.
7. the preparation method of fast quickly cooling extraction coffee as claimed in claim 4, which is characterized in that the coffee bean is Man Tening,
Lapping degree is 400-500 μm；The mass ratio of ground coffee and water is 1:(10-12)；Moulding pressure is 500MPa；Soaking time is
10-15 minutes.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111097188A (en) * | 2019-12-31 | 2020-05-05 | 中国农业大学 | Pulse pressure cold extraction method of natural product |
| CN111202154A (en) * | 2020-02-28 | 2020-05-29 | 大闽食品（漳州）有限公司 | Preparation method of high-aroma instant cold-extraction coffee powder |
| CN111513166A (en) * | 2020-05-11 | 2020-08-11 | 张家柱 | Coffee powder and coffee filter for drip filtering and extracting coffee powder |
| CN111528322A (en) * | 2020-05-18 | 2020-08-14 | 上海应用技术大学 | Anti-fatigue functional flavor cold-extraction coffee and preparation method thereof |
| CN112471306A (en) * | 2020-11-23 | 2021-03-12 | 无锡华跃生物科技有限公司 | Cold-extracted coffee fruit juice beverage and production method thereof |
| CN112616979A (en) * | 2020-12-31 | 2021-04-09 | 德宏依诺纯咖啡有限公司 | Instant coffee freeze-drying pretreatment device and process method thereof |
| CN113261603A (en) * | 2021-05-18 | 2021-08-17 | 普洱丰华联合实业发展有限责任公司 | Anti-fatigue functional flavor cold-extraction coffee and preparation method thereof |
| CN113367219A (en) * | 2021-06-15 | 2021-09-10 | 陈建兴 | Method for preparing nitrogen-extraction cold-extraction durian and milk coffee |
| WO2021218917A1 (en) * | 2020-04-26 | 2021-11-04 | 深圳市晨北科技有限公司 | Beverage preparation method and beverage preparation apparatus |
| CN113632867A (en) * | 2021-07-26 | 2021-11-12 | 中国农业大学 | Method for rapidly preparing cold-extracted coffee by using mild high pressure |
| CN113712224A (en) * | 2021-08-24 | 2021-11-30 | 昆明弘承食品科技有限公司 | Coffee bean roasting system capable of controlling caffeine content and roasting method thereof |
| CN114698712A (en) * | 2022-05-10 | 2022-07-05 | 广东中凌咖啡餐饮有限公司 | Method for making fresh coffee frozen beverage with rich taste |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111097188A (en) * | 2019-12-31 | 2020-05-05 | 中国农业大学 | Pulse pressure cold extraction method of natural product |
| CN111202154A (en) * | 2020-02-28 | 2020-05-29 | 大闽食品（漳州）有限公司 | Preparation method of high-aroma instant cold-extraction coffee powder |
| WO2021218917A1 (en) * | 2020-04-26 | 2021-11-04 | 深圳市晨北科技有限公司 | Beverage preparation method and beverage preparation apparatus |
| CN111513166A (en) * | 2020-05-11 | 2020-08-11 | 张家柱 | Coffee powder and coffee filter for drip filtering and extracting coffee powder |
| CN111528322A (en) * | 2020-05-18 | 2020-08-14 | 上海应用技术大学 | Anti-fatigue functional flavor cold-extraction coffee and preparation method thereof |
| CN112471306A (en) * | 2020-11-23 | 2021-03-12 | 无锡华跃生物科技有限公司 | Cold-extracted coffee fruit juice beverage and production method thereof |
| CN112471306B (en) * | 2020-11-23 | 2023-07-25 | 无锡华跃生物科技有限公司 | Cold extraction coffee juice beverage and production method thereof |
| CN112616979A (en) * | 2020-12-31 | 2021-04-09 | 德宏依诺纯咖啡有限公司 | Instant coffee freeze-drying pretreatment device and process method thereof |
| CN113261603A (en) * | 2021-05-18 | 2021-08-17 | 普洱丰华联合实业发展有限责任公司 | Anti-fatigue functional flavor cold-extraction coffee and preparation method thereof |
| CN113367219A (en) * | 2021-06-15 | 2021-09-10 | 陈建兴 | Method for preparing nitrogen-extraction cold-extraction durian and milk coffee |
| CN113632867A (en) * | 2021-07-26 | 2021-11-12 | 中国农业大学 | Method for rapidly preparing cold-extracted coffee by using mild high pressure |
| CN113712224A (en) * | 2021-08-24 | 2021-11-30 | 昆明弘承食品科技有限公司 | Coffee bean roasting system capable of controlling caffeine content and roasting method thereof |
| CN113712224B (en) * | 2021-08-24 | 2023-12-22 | 昆明弘承食品科技有限公司 | Coffee bean baking system capable of controlling caffeine content and baking method thereof |
| CN114698712A (en) * | 2022-05-10 | 2022-07-05 | 广东中凌咖啡餐饮有限公司 | Method for making fresh coffee frozen beverage with rich taste |
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