CN110859235A - Production process and method of fruit-flavored coffee beverage - Google Patents
Production process and method of fruit-flavored coffee beverage Download PDFInfo
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- CN110859235A CN110859235A CN201911287282.7A CN201911287282A CN110859235A CN 110859235 A CN110859235 A CN 110859235A CN 201911287282 A CN201911287282 A CN 201911287282A CN 110859235 A CN110859235 A CN 110859235A
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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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- 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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- 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
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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
- A23F5/28—Drying or concentrating coffee extract
- A23F5/32—Drying or concentrating coffee extract by lyophilisation
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Abstract
The invention discloses a production process and a method of a fruity coffee beverage, wherein the production process and the method of the fruity coffee beverage comprise the following steps: pretreating coffee beans, namely crushing and grinding the coffee beans by using a grinder and sieving the ground coffee beans by using a 200-mesh sieve to obtain coffee bean powder, paving the coffee bean powder in an oven according to the thickness of 6-10 mm, baking the coffee bean powder for 40-60 minutes at the temperature of 225-235 ℃, naturally cooling and collecting the coffee bean powder for later use. According to the production process and method of the fruit-flavored coffee drink, the drink is produced by taking the coffee beans and the oranges as main raw materials, the taste of coffee is maintained, the drink has the taste of the oranges, the drinking experience of the drink is enriched, the orange juice is treated by adopting an enzymolysis and fermentation mode, the nutrient elements in the orange drink can be fully extracted, the fruit-coffee drink is prepared by adopting a low-temperature freeze-drying mode, and the damage to corresponding nutrient components is avoided.
Description
Technical Field
The invention relates to the technical field of coffee beverage production, in particular to a production process and a method of a fruit-flavored coffee beverage.
Background
Coffee is one of three worldwide drinks, is a very personalized drink, and is widely drunk by people.
Currently, commercially available coffee products are mainly instant coffee and freshly ground coffee. The traditional coffee is prepared by taking coffee beans as raw materials, and has single taste and is bitter. But has respective defects, and coffee is bitter and is easy to excite to cause insomnia after being drunk. The orange is added into the coffee after being milled into powder, but the original flavor and nutrient components are remained to the maximum extent after being milled into powder, which is a big problem. The problem that people always solve is to prepare favorite drinks by reasonably adjusting the matching combination of the two drinks.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a production process and a method of a fruity coffee beverage.
In order to achieve the purpose, the invention adopts the following technical scheme:
a production process and a method of a fruit-flavored coffee beverage are disclosed, wherein the production process and the method of the fruit-flavored coffee beverage are as follows:
a production process and a method of a fruit-flavored coffee beverage are disclosed, wherein the production process and the method of the fruit-flavored coffee beverage are as follows:
firstly, pretreating coffee beans, namely crushing and grinding the coffee beans by using a grinder and sieving the ground coffee beans by using a 200-mesh sieve to obtain coffee bean powder, paving the coffee bean powder in an oven according to the thickness of 6-10 mm, baking the coffee bean powder for 40-60 minutes at the temperature of 225-235 ℃, naturally cooling and collecting the coffee bean powder for later use;
secondly, preparing fresh orange juice, cleaning and peeling oranges, putting the oranges into a juicer for juicing, collecting juice, filtering the juice by using a 60-80-mesh filter screen, removing seeds, transferring the juice into a reaction tank, adding an enzymolysis agent for enzymolysis, filtering the juice by using a 200-mesh filter screen after the reaction is finished, and collecting filtrate to obtain the fresh orange juice for later use;
thirdly, blending, dissolving the coffee bean powder, the non-dairy creamer, the glucose and the skimmed milk powder by using warm boiled water at the temperature of 80-90 ℃, mixing and stirring uniformly, adding the fresh orange juice and the edible salt, mixing and stirring uniformly, and then treating by using a homogenizer at the homogenizing pressure of 8000-10000 psi for 10-20 minutes to obtain a mixed solution for later use;
step four, acidity adjustment, namely adding an acidity regulator into the mixed solution, adjusting the ph of the mixed solution to 5-6, uniformly mixing and stirring, filtering by using a 400-mesh filter screen, and collecting filtrate for later use;
and fifthly, drying, namely adding the filtrate obtained in the fourth step into a freeze dryer for freeze drying, taking out, grinding and crushing to obtain the fruit coffee solid beverage, and sealing, packaging and storing in shade.
Preferably, the enzymolysis agent in the second step is prepared from cellulase, pectinase and yeast according to the mass ratio of 1: 1: 3-5, and keeping the temperature in the reaction tank at 35-45 ℃ for continuous enzymolysis for 1-2 hours.
Preferably, the orange fresh juice and the edible salt are added after the orange fresh juice and the edible salt are mixed and stirred uniformly in the third step and are naturally cooled to 45-50 ℃.
Preferably, in the fifth step, the pressure in the freeze dryer is 90-110 Pa, the temperature is-6 to-2 ℃, and the freeze dryer is stored for 6-10 hours.
Preferably, when the coffee beans are ground and screened in the first step, a vibrating screen mode is adopted for screening.
Preferably, in the fourth step, a PH sensor is installed in the reaction tank when the acidity adjustment is performed.
Preferably, when the enzymatic reagent is added in the second step, the volume of the enzymatic reagent is measured in advance by a measuring cylinder, and then the enzymatic reagent is quantitatively added.
Preferably, in the third step, the stirring mechanism is made of stainless steel, and the stirring mechanism is in contact with the inner wall of the stirring box to prevent impurities from attaching to the inner wall of the box body.
According to the production process and method of the fruit-flavored coffee drink, the drink is produced by taking the coffee beans and the oranges as main raw materials, the taste of coffee is maintained, the drink has the taste of the oranges, the drinking experience of the drink is enriched, the orange juice is treated by adopting an enzymolysis and fermentation mode, the nutrient elements in the orange drink can be fully extracted, the fruit-coffee drink is prepared by adopting a low-temperature freeze-drying mode, and the damage to corresponding nutrient components is avoided. And the production quality is higher by controlling the enzymolysis temperature and the homogenizing pressure in the blending process.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1: a production process and a method of a fruit-flavored coffee beverage are disclosed, wherein the production process and the method of the fruit-flavored coffee beverage are as follows:
firstly, pretreating coffee beans, namely crushing and grinding the coffee beans by using a grinder and sieving the ground coffee beans by using a 200-mesh sieve to obtain coffee bean powder, paving the coffee bean powder in an oven according to the thickness of 6-10 mm, baking the coffee bean powder for 40-60 minutes at the temperature of 225-235 ℃, naturally cooling and collecting the coffee bean powder for later use;
secondly, preparing fresh orange juice, cleaning and peeling oranges, putting the oranges into a juicer for juicing, collecting juice, filtering the juice by using a 60-80-mesh filter screen, removing seeds, transferring the juice into a reaction tank, adding an enzymolysis agent for enzymolysis, filtering the juice by using a 200-mesh filter screen after the reaction is finished, and collecting filtrate to obtain the fresh orange juice for later use;
dissolving coffee bean powder, non-dairy creamer, glucose and skimmed milk powder with warm boiled water at the temperature of 80-90 ℃, mixing and stirring uniformly, adding orange fresh juice and edible salt, mixing and stirring uniformly, and then treating with a homogenizer at the homogenizing pressure of 8000psi for 10-20 minutes to obtain a mixed solution for later use;
step four, acidity adjustment, namely adding an acidity regulator into the mixed solution, adjusting the ph of the mixed solution to 5-6, uniformly mixing and stirring, filtering by using a 400-mesh filter screen, and collecting filtrate for later use;
and fifthly, drying, namely adding the filtrate obtained in the fourth step into a freeze dryer for freeze drying, taking out, grinding and crushing to obtain the fruit coffee solid beverage, and sealing, packaging and storing in shade.
In the second step, the enzymolysis agent is prepared from cellulase, pectinase and yeast according to the mass ratio of 1: 1: 3-5, keeping the temperature in the reaction tank at 35 ℃, and continuously performing enzymolysis for 1-2 hours.
And step three, after uniformly mixing and stirring, adding the fresh orange juice and the edible salt when naturally cooling to 45-50 ℃.
And in the fifth step, the pressure in the freeze dryer is 90-110 Pa, the temperature is-6 to-2 ℃, and the freeze dryer is stored for 6-10 hours.
In the first step, when coffee beans are ground and screened, a vibrating screening mode is adopted for screening.
And in the fourth step, a PH sensor is arranged in the reaction tank when the acidity is adjusted.
When the enzymolysis agent is added in the second step, the volume of the enzymolysis agent is measured in advance through a measuring cylinder, and then the enzymolysis agent is quantitatively added.
In the third step, the stirring mechanism is made of stainless steel, and the stirring mechanism is in contact with the inner wall of the stirring box to prevent impurities from being attached to the inner wall of the box body.
Example 2: a production process and a method of a fruit-flavored coffee beverage are disclosed, wherein the production process and the method of the fruit-flavored coffee beverage are as follows:
firstly, pretreating coffee beans, namely crushing and grinding the coffee beans by using a grinder and sieving the ground coffee beans by using a 200-mesh sieve to obtain coffee bean powder, paving the coffee bean powder in an oven according to the thickness of 6-10 mm, baking the coffee bean powder for 40-60 minutes at the temperature of 225-235 ℃, naturally cooling and collecting the coffee bean powder for later use;
secondly, preparing fresh orange juice, cleaning and peeling oranges, putting the oranges into a juicer for juicing, collecting juice, filtering the juice by using a 60-80-mesh filter screen, removing seeds, transferring the juice into a reaction tank, adding an enzymolysis agent for enzymolysis, filtering the juice by using a 200-mesh filter screen after the reaction is finished, and collecting filtrate to obtain the fresh orange juice for later use;
dissolving coffee bean powder, non-dairy creamer, glucose and skimmed milk powder with warm boiled water at the temperature of 80-90 ℃, mixing and stirring uniformly, adding orange fresh juice and edible salt, mixing and stirring uniformly, and then treating with a homogenizer at the homogenizing pressure of 8000psi for 10-20 minutes to obtain a mixed solution for later use;
step four, acidity adjustment, namely adding an acidity regulator into the mixed solution, adjusting the ph of the mixed solution to 5-6, uniformly mixing and stirring, filtering by using a 400-mesh filter screen, and collecting filtrate for later use;
and fifthly, drying, namely adding the filtrate obtained in the fourth step into a freeze dryer for freeze drying, taking out, grinding and crushing to obtain the fruit coffee solid beverage, and sealing, packaging and storing in shade.
In the second step, the enzymolysis agent is prepared from cellulase, pectinase and yeast according to the mass ratio of 1: 1: 3-5, keeping the temperature in the reaction tank at 40 ℃, and continuously performing enzymolysis for 1-2 hours.
And step three, after uniformly mixing and stirring, adding the fresh orange juice and the edible salt when naturally cooling to 45-50 ℃.
And in the fifth step, the pressure in the freeze dryer is 90-110 Pa, the temperature is-6 to-2 ℃, and the freeze dryer is stored for 6-10 hours.
In the first step, when coffee beans are ground and screened, a vibrating screening mode is adopted for screening.
And in the fourth step, a PH sensor is arranged in the reaction tank when the acidity is adjusted.
When the enzymolysis agent is added in the second step, the volume of the enzymolysis agent is measured in advance through a measuring cylinder, and then the enzymolysis agent is quantitatively added.
In the third step, the stirring mechanism is made of stainless steel, and the stirring mechanism is in contact with the inner wall of the stirring box to prevent impurities from being attached to the inner wall of the box body.
Example 3: a production process and a method of a fruit-flavored coffee beverage are disclosed, wherein the production process and the method of the fruit-flavored coffee beverage are as follows:
firstly, pretreating coffee beans, namely crushing and grinding the coffee beans by using a grinder and sieving the ground coffee beans by using a 200-mesh sieve to obtain coffee bean powder, paving the coffee bean powder in an oven according to the thickness of 6-10 mm, baking the coffee bean powder for 40-60 minutes at the temperature of 225-235 ℃, naturally cooling and collecting the coffee bean powder for later use;
secondly, preparing fresh orange juice, cleaning and peeling oranges, putting the oranges into a juicer for juicing, collecting juice, filtering the juice by using a 60-80-mesh filter screen, removing seeds, transferring the juice into a reaction tank, adding an enzymolysis agent for enzymolysis, filtering the juice by using a 200-mesh filter screen after the reaction is finished, and collecting filtrate to obtain the fresh orange juice for later use;
dissolving coffee bean powder, non-dairy creamer, glucose and skimmed milk powder with warm boiled water at the temperature of 80-90 ℃, mixing and stirring uniformly, adding orange fresh juice and edible salt, mixing and stirring uniformly, and then treating with a homogenizer at the homogenizing pressure of 8000psi for 10-20 minutes to obtain a mixed solution for later use;
step four, acidity adjustment, namely adding an acidity regulator into the mixed solution, adjusting the ph of the mixed solution to 5-6, uniformly mixing and stirring, filtering by using a 400-mesh filter screen, and collecting filtrate for later use;
and fifthly, drying, namely adding the filtrate obtained in the fourth step into a freeze dryer for freeze drying, taking out, grinding and crushing to obtain the fruit coffee solid beverage, and sealing, packaging and storing in shade.
In the second step, the enzymolysis agent is prepared from cellulase, pectinase and yeast according to the mass ratio of 1: 1: 3-5, keeping the temperature in the reaction tank at 45 ℃, and continuously performing enzymolysis for 1-2 hours.
And step three, after uniformly mixing and stirring, adding the fresh orange juice and the edible salt when naturally cooling to 45-50 ℃.
And in the fifth step, the pressure in the freeze dryer is 90-110 Pa, the temperature is-6 to-2 ℃, and the freeze dryer is stored for 6-10 hours.
In the first step, when coffee beans are ground and screened, a vibrating screening mode is adopted for screening.
And in the fourth step, a PH sensor is arranged in the reaction tank when the acidity is adjusted.
When the enzymolysis agent is added in the second step, the volume of the enzymolysis agent is measured in advance through a measuring cylinder, and then the enzymolysis agent is quantitatively added.
In the third step, the stirring mechanism is made of stainless steel, and the stirring mechanism is in contact with the inner wall of the stirring box to prevent impurities from being attached to the inner wall of the box body.
Example 4: a production process and a method of a fruit-flavored coffee beverage are disclosed, wherein the production process and the method of the fruit-flavored coffee beverage are as follows:
firstly, pretreating coffee beans, namely crushing and grinding the coffee beans by using a grinder and sieving the ground coffee beans by using a 200-mesh sieve to obtain coffee bean powder, paving the coffee bean powder in an oven according to the thickness of 6-10 mm, baking the coffee bean powder for 40-60 minutes at the temperature of 225-235 ℃, naturally cooling and collecting the coffee bean powder for later use;
secondly, preparing fresh orange juice, cleaning and peeling oranges, putting the oranges into a juicer for juicing, collecting juice, filtering the juice by using a 60-80-mesh filter screen, removing seeds, transferring the juice into a reaction tank, adding an enzymolysis agent for enzymolysis, filtering the juice by using a 200-mesh filter screen after the reaction is finished, and collecting filtrate to obtain the fresh orange juice for later use;
thirdly, blending, dissolving the coffee bean powder, the non-dairy creamer, the glucose and the skimmed milk powder by using warm boiled water at the temperature of 80-90 ℃, mixing and stirring uniformly, adding the orange fresh juice and the edible salt, mixing and stirring uniformly, and then treating by using a homogenizer at the homogenizing pressure of 10000psi for 10-20 minutes to obtain a mixed solution for later use after the treatment is finished;
step four, acidity adjustment, namely adding an acidity regulator into the mixed solution, adjusting the ph of the mixed solution to 5-6, uniformly mixing and stirring, filtering by using a 400-mesh filter screen, and collecting filtrate for later use;
and fifthly, drying, namely adding the filtrate obtained in the fourth step into a freeze dryer for freeze drying, taking out, grinding and crushing to obtain the fruit coffee solid beverage, and sealing, packaging and storing in shade.
In the second step, the enzymolysis agent is prepared from cellulase, pectinase and yeast according to the mass ratio of 1: 1: 3-5, keeping the temperature in the reaction tank at 35 ℃, and continuously performing enzymolysis for 1-2 hours.
And in the third step, after the mixture is uniformly mixed and stirred, the fresh orange juice and the edible salt are added when the mixture is naturally cooled to 35 ℃.
And in the fifth step, the pressure in the freeze dryer is 90-110 Pa, the temperature is-6 to-2 ℃, and the freeze dryer is stored for 6-10 hours.
In the first step, when coffee beans are ground and screened, a vibrating screening mode is adopted for screening.
And in the fourth step, a PH sensor is arranged in the reaction tank when the acidity is adjusted.
When the enzymolysis agent is added in the second step, the volume of the enzymolysis agent is measured in advance through a measuring cylinder, and then the enzymolysis agent is quantitatively added.
In the third step, the stirring mechanism is made of stainless steel, and the stirring mechanism is in contact with the inner wall of the stirring box to prevent impurities from being attached to the inner wall of the box body.
Example 5: a production process and a method of a fruit-flavored coffee beverage are disclosed, wherein the production process and the method of the fruit-flavored coffee beverage are as follows:
firstly, pretreating coffee beans, namely crushing and grinding the coffee beans by using a grinder and sieving the ground coffee beans by using a 200-mesh sieve to obtain coffee bean powder, paving the coffee bean powder in an oven according to the thickness of 6-10 mm, baking the coffee bean powder for 40-60 minutes at the temperature of 225-235 ℃, naturally cooling and collecting the coffee bean powder for later use;
secondly, preparing fresh orange juice, cleaning and peeling oranges, putting the oranges into a juicer for juicing, collecting juice, filtering the juice by using a 60-80-mesh filter screen, removing seeds, transferring the juice into a reaction tank, adding an enzymolysis agent for enzymolysis, filtering the juice by using a 200-mesh filter screen after the reaction is finished, and collecting filtrate to obtain the fresh orange juice for later use;
thirdly, blending, dissolving the coffee bean powder, the non-dairy creamer, the glucose and the skim milk powder by using warm boiled water at the temperature of 80-90 ℃, mixing and stirring uniformly, adding the orange fresh juice and the edible salt, mixing and stirring uniformly, and then treating by using a homogenizer at the homogenizing pressure of 1000psi for 10-20 minutes to obtain a mixed solution for later use after the treatment is finished;
step four, acidity adjustment, namely adding an acidity regulator into the mixed solution, adjusting the ph of the mixed solution to 5-6, uniformly mixing and stirring, filtering by using a 400-mesh filter screen, and collecting filtrate for later use;
and fifthly, drying, namely adding the filtrate obtained in the fourth step into a freeze dryer for freeze drying, taking out, grinding and crushing to obtain the fruit coffee solid beverage, and sealing, packaging and storing in shade.
In the second step, the enzymolysis agent is prepared from cellulase, pectinase and yeast according to the mass ratio of 1: 1: 3-5, keeping the temperature in the reaction tank at 40 ℃, and continuously performing enzymolysis for 1-2 hours.
And step three, after uniformly mixing and stirring, adding the fresh orange juice and the edible salt when naturally cooling to 45-50 ℃.
And in the fifth step, the pressure in the freeze dryer is 90-110 Pa, the temperature is-6 to-2 ℃, and the freeze dryer is stored for 6-10 hours.
In the first step, when coffee beans are ground and screened, a vibrating screening mode is adopted for screening.
And in the fourth step, a PH sensor is arranged in the reaction tank when the acidity is adjusted.
When the enzymolysis agent is added in the second step, the volume of the enzymolysis agent is measured in advance through a measuring cylinder, and then the enzymolysis agent is quantitatively added.
In the third step, the stirring mechanism is made of stainless steel, and the stirring mechanism is in contact with the inner wall of the stirring box to prevent impurities from being attached to the inner wall of the box body.
Example 6: a production process and a method of a fruit-flavored coffee beverage are disclosed, wherein the production process and the method of the fruit-flavored coffee beverage are as follows:
firstly, pretreating coffee beans, namely crushing and grinding the coffee beans by using a grinder and sieving the ground coffee beans by using a 200-mesh sieve to obtain coffee bean powder, paving the coffee bean powder in an oven according to the thickness of 6-10 mm, baking the coffee bean powder for 40-60 minutes at the temperature of 225-235 ℃, naturally cooling and collecting the coffee bean powder for later use;
secondly, preparing fresh orange juice, cleaning and peeling oranges, putting the oranges into a juicer for juicing, collecting juice, filtering the juice by using a 60-80-mesh filter screen, removing seeds, transferring the juice into a reaction tank, adding an enzymolysis agent for enzymolysis, filtering the juice by using a 200-mesh filter screen after the reaction is finished, and collecting filtrate to obtain the fresh orange juice for later use;
thirdly, blending, dissolving the coffee bean powder, the non-dairy creamer, the glucose and the skimmed milk powder by using warm boiled water at the temperature of 80-90 ℃, mixing and stirring uniformly, adding the orange fresh juice and the edible salt, mixing and stirring uniformly, and then treating by using a homogenizer at the homogenizing pressure of 10000psi for 10-20 minutes to obtain a mixed solution for later use after the treatment is finished;
step four, acidity adjustment, namely adding an acidity regulator into the mixed solution, adjusting the ph of the mixed solution to 5-6, uniformly mixing and stirring, filtering by using a 400-mesh filter screen, and collecting filtrate for later use;
and fifthly, drying, namely adding the filtrate obtained in the fourth step into a freeze dryer for freeze drying, taking out, grinding and crushing to obtain the fruit coffee solid beverage, and sealing, packaging and storing in shade.
In the second step, the enzymolysis agent is prepared from cellulase, pectinase and yeast according to the mass ratio of 1: 1: 3-5, keeping the temperature in the reaction tank at 45 ℃, and continuously performing enzymolysis for 1-2 hours.
And step three, after uniformly mixing and stirring, adding the fresh orange juice and the edible salt when naturally cooling to 45-50 ℃.
And in the fifth step, the pressure in the freeze dryer is 90-110 Pa, the temperature is-6 to-2 ℃, and the freeze dryer is stored for 6-10 hours.
In the first step, when coffee beans are ground and screened, a vibrating screening mode is adopted for screening.
And in the fourth step, a PH sensor is arranged in the reaction tank when the acidity is adjusted.
When the enzymolysis agent is added in the second step, the volume of the enzymolysis agent is measured in advance through a measuring cylinder, and then the enzymolysis agent is quantitatively added.
In the third step, the stirring mechanism is made of stainless steel, and the stirring mechanism is in contact with the inner wall of the stirring box to prevent impurities from being attached to the inner wall of the box body.
Claims (8)
1. A production process and a method of a fruit-flavored coffee beverage are characterized in that: the production process and the method of the fruity coffee beverage are as follows:
firstly, pretreating coffee beans, namely crushing and grinding the coffee beans by using a grinder and sieving the ground coffee beans by using a 200-mesh sieve to obtain coffee bean powder, paving the coffee bean powder in an oven according to the thickness of 6-10 mm, baking the coffee bean powder for 40-60 minutes at the temperature of 225-235 ℃, naturally cooling and collecting the coffee bean powder for later use;
secondly, preparing fresh orange juice, cleaning and peeling oranges, putting the oranges into a juicer for juicing, collecting juice, filtering the juice by using a 60-80-mesh filter screen, removing seeds, transferring the juice into a reaction tank, adding an enzymolysis agent for enzymolysis, filtering the juice by using a 200-mesh filter screen after the reaction is finished, and collecting filtrate to obtain the fresh orange juice for later use;
dissolving coffee bean powder, non-dairy creamer, glucose and skimmed milk powder with warm boiled water at the temperature of 80-90 ℃, mixing and stirring uniformly, adding orange fresh juice and edible salt, mixing and stirring uniformly, treating with a homogenizer at the homogenizing pressure of 8000-10000 psi for 10-20 minutes, and obtaining a mixed solution for later use after treatment;
step four, acidity adjustment, namely adding an acidity regulator into the mixed solution, adjusting the ph of the mixed solution to 5-6, uniformly mixing and stirring, filtering by using a 400-mesh filter screen, and collecting filtrate for later use;
and fifthly, drying, namely adding the filtrate obtained in the fourth step into a freeze dryer for freeze drying, taking out, grinding and crushing to obtain the fruit coffee solid beverage, and sealing, packaging and storing in shade.
2. The process and method for producing a fruit-flavored coffee beverage according to claim 1, wherein the process comprises the steps of: in the second step, the enzymolysis agent is prepared from cellulase, pectinase and yeast according to the mass ratio of 1: 1: 3-5, and keeping the temperature in the reaction tank at 35-45 ℃ for continuous enzymolysis for 1-2 hours.
3. The production process and method of the fruit-flavored coffee beverage according to claim 1, wherein the production process and method are characterized in that: and in the third step, after the mixture is uniformly mixed and stirred, the fresh orange juice and the edible salt are added when the mixture is naturally cooled to 45-50 ℃.
4. The production process and method of the fruit-flavored coffee beverage according to claim 1, wherein the production process and method are characterized in that: and in the fifth step, the pressure in the freeze dryer is 90-110 Pa, the temperature is-6 to-2 ℃, and the freeze dryer is stored for 6-10 hours.
5. The production process and method of the fruit-flavored coffee beverage according to claim 1, wherein the production process and method are characterized in that: in the first step, when coffee beans are ground and screened, a vibrating screen mode is adopted for screening.
6. The production process and method of the fruit-flavored coffee beverage according to claim 1, wherein the production process and method are characterized in that: and in the fourth step, a PH sensor is arranged in the reaction tank when the acidity is adjusted.
7. The production process and method of the fruit-flavored coffee beverage according to claim 1, wherein the production process and method are characterized in that: when the enzymolysis agent is added in the second step, the volume of the enzymolysis agent is measured in advance through a measuring cylinder, and then the enzymolysis agent is quantitatively added.
8. The production process and method of the fruit-flavored coffee beverage according to claim 1, wherein the production process and method are characterized in that: and in the third step, the stirring mechanism is made of stainless steel, and the stirring mechanism is in contact with the inner wall of the stirring box to prevent impurities from being attached to the inner wall of the box body.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113243443A (en) * | 2021-05-10 | 2021-08-13 | 普洱丰华联合实业发展有限责任公司 | Avocado coffee and making method thereof |
| CN113261601A (en) * | 2021-07-01 | 2021-08-17 | 浙江楽存健康科技有限公司 | Solid coffee beverage and preparation method thereof |
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| CN109315565A (en) * | 2018-09-15 | 2019-02-12 | 安徽咖力士咖啡食品有限公司 | A kind of Fruit-coffee solid drink and preparation method thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109315565A (en) * | 2018-09-15 | 2019-02-12 | 安徽咖力士咖啡食品有限公司 | A kind of Fruit-coffee solid drink and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113243443A (en) * | 2021-05-10 | 2021-08-13 | 普洱丰华联合实业发展有限责任公司 | Avocado coffee and making method thereof |
| CN113261601A (en) * | 2021-07-01 | 2021-08-17 | 浙江楽存健康科技有限公司 | Solid coffee beverage and preparation method thereof |
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