CN111184111A - Instant coarse cereal coffee and production process thereof - Google Patents

Instant coarse cereal coffee and production process thereof Download PDF

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Publication number
CN111184111A
CN111184111A CN202010027657.2A CN202010027657A CN111184111A CN 111184111 A CN111184111 A CN 111184111A CN 202010027657 A CN202010027657 A CN 202010027657A CN 111184111 A CN111184111 A CN 111184111A
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coffee
parts
powder
instant
instant coarse
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Chinese (zh)
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张建平
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Guangde Meihao Packaging Technology Co ltd
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Guangde Meihao Packaging Technology Co ltd
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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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  • 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 relates to instant coarse grain coffee which comprises the following raw materials in parts by weight: 5-15 parts of white granulated sugar, 8-20 parts of non-dairy creamer, 2-5 parts of ground green tea powder, 25-40 parts of ground coffee bean powder, 10-25 parts of ground coarse cereal powder, 2-5 parts of astaxanthin, 2-4 parts of lycopene, 8-13 parts of fresh milk, 3-8 parts of sialic acid, 5-10 parts of ground donkey-hide gelatin powder, 3-6 parts of ground pork liver powder and 1-2 parts of edible essence; the five cereals are added into the coffee, and various nutrient substances beneficial to the human body are added to supplement the nutrition required by the human body, so that the coffee not only has the functions of refreshing and restoring consciousness, but also has the functions of resisting aging and oxidation, and the aroma and the taste of the coffee are improved; the instant coarse cereal coffee is prepared by adopting a scientific production process, can refresh and restore consciousness, can supplement human nutrition, and effectively avoids the damage of caffeine to human body.

Description

Instant coarse cereal coffee and production process thereof
Technical Field
The invention relates to the technical field of coffee foods, in particular to instant coarse cereal coffee and a production process thereof.
Background
Coffee is combined with tea and cocoa to be named as three major beverages in the world, and particularly coffee is increasingly favored by young people. The coffee is rich in caffeine, tannin, minerals, proteins and volatile fat, the main component of the coffee is caffeine which can stimulate the central nervous system, heart and respiratory system, and the proper amount of the caffeine can relieve muscle fatigue, promote secretion of digestive juice and diuresis, and can help the body to discharge redundant sodium ions out of the body. Besides, drinking coffee has a number of benefits: the coffee can promote metabolism function, activate collaterals and digest organs, and has great efficacy on constipation; coffee can stimulate gallbladder contraction, reduce cholesterol in bile which is easy to form gallstone, and prevent gallstone; the coffee can prevent radiation injury if being drunk frequently; coffee has certain influence on emotion, and can bring good influence on the police and the emotion of people.
At present, in China, instant coffee is the most common choice for people to drink coffee in daily life, is quick and convenient, and is very suitable for office staff to serve as a drink for refreshing at ordinary times. The main components of the currently marketed instant coffee ingredient are granulated sugar, lipid coffee mate and coffee, the nutritional ingredients are not as good as those of the traditional coffee brewed from fresh coffee beans, the fat and sugar content are high, the high-quality protein and caffeine are low, the essence of the coffee can be lost in the production process, and the instant coffee ingredient has certain harm after being drunk frequently.
Moreover, the common instant coffee only has the function of refreshing, and the physiological rule of the human body can be slowly destroyed only by using the instant coffee when the user stays up, so that the instant coffee is invisibly harmful to the human body; the natural and easily absorbed nutrient components beneficial to the human body are required to be added into the existing coffee, so that the harm to the human body caused by staying up all night is avoided.
Disclosure of Invention
In order to solve the problems, the invention aims to provide an instant nut and nut coffee and a production process thereof, and aims to solve the defect that the existing coffee only refreshes the brain by adding sialic acid, astaxanthin, lycopene and other nutrient substances.
In order to realize the purpose of the invention, the adopted technical scheme is as follows:
an instant coarse cereal coffee comprises the following raw materials in parts by weight:
5-15 parts of white granulated sugar, 8-20 parts of non-dairy creamer, 2-5 parts of ground green tea powder, 25-40 parts of ground coffee bean powder, 10-25 parts of ground coarse cereal powder, 2-5 parts of astaxanthin, 2-4 parts of lycopene, 8-13 parts of fresh milk, 3-8 parts of sialic acid, 5-10 parts of ground donkey-hide gelatin powder, 3-6 parts of ground pork liver powder and 1-2 parts of edible essence.
As a preferred technical scheme, the coarse cereals in the instant coarse cereal coffee comprise one or more of rice scented rice, oatmeal, red beans, soybeans, black beans, black sesame seeds, sorghum, buckwheat, oats, millet, pachyrhizus erosus, sweet potatoes, purple potatoes, coix seeds, kidney beans, mung beans, dried beans and corns.
A production process of instant coarse cereal coffee specifically comprises the following steps:
1) selecting high-quality coffee beans, high-quality coarse cereals, high-quality donkey-hide gelatin, high-quality pork liver and high-quality green tea, cleaning with warm water of 30-50 ℃, and then drying in the air to ensure that no water vapor exists on the surfaces of all the materials;
2) carefully baking coffee beans and coarse cereals, removing oil in the coarse cereals, grinding the coffee beans and the coarse cereals into powder, and uniformly mixing to obtain a mixed raw material A;
3) sterilizing colla Corii Asini and hepar Sus Domestica with high temperature steam of 150 deg.C for 5-10min, washing after sterilization, directly decocting in brine, draining, cutting, parching, adding a little oleum Olivarum, parching to brown, cooling, draining oil, air drying, grinding colla Corii Asini and hepar Sus Domestica into powder, and mixing well to obtain mixed raw material B;
4) frying high-quality green tea in an iron pan to dry water vapor, adding a little olive oil, frying the high-quality green tea hard and crisp, and grinding the high-quality green tea into powder as a mixed raw material C;
5) adding a proper amount of fresh milk with the temperature of 50-90 ℃ into the mixed raw material A, brewing and stirring until the fresh milk is dissolved and uniformly mixed, adding the mixed raw material B and the mixed raw material C, uniformly stirring again, finally adding the white granulated sugar and the non-dairy creamer, and uniformly stirring and mixing;
6) adding sialic acid, astaxanthin and lycopene into the mixture after the temperature of the mixed feed liquid is reduced to 30-50 ℃, fully mixing and filtering, and then cooling to room temperature;
7) removing large-particle residues after mixing, filtering the mixed solution by using flannel filter cloth again, removing filter residues, and keeping filtrate;
8) condensing the filtrate to concentrate the coarse grain coffee liquid;
9) drying and dehydrating the concentrated solution to prepare instant coarse cereal coffee powder;
10) inspecting the quality of the instant coarse grain coffee powder, and mainly detecting whether the contents of sialic acid, astaxanthin and lycopene in the instant coarse grain coffee powder meet the addition standard;
11) packaging and warehousing the qualified instant coarse grain coffee powder.
The invention has the beneficial effects that: the invention adds the grains into the conventional coffee, which not only can improve the aroma and the taste of the coffee, but also can further improve the nutritional structure of the coffee, so that the instant coffee is more fragrant and delicious, the ingestion of caffeine is reduced, the nutritional ingredients contained in nut kernels are supplemented, and the important effect of changing or even subverting the conventional instant coffee is achieved;
in addition, aiming at the fact that coffee is a tool for promoting consciousness restoration after being taken up, anti-aging and anti-oxidation nutrient substances such as sialic acid, astaxanthin and lycopene are ingeniously added, so that the phenomenon that a human body is greatly damaged after being taken up is avoided, and nutrient components such as donkey-hide gelatin powder and pork liver powder which can be eaten are also added, so that the nutrient components which are not contained in the conventional coffee are supplemented, the nutrient substances which are lost after being taken up are further supplemented, and fresh milk is further supplemented, so that the function of supplementing nutrition to the human body is further achieved, and the smooth feeling of the coffee is improved; the instant coarse cereal coffee is prepared by adopting a scientific and innovative production process, can refresh and restore consciousness, can supplement nutrient substances for human bodies, and effectively avoids the injury to the human bodies caused by staying up or caffeine.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
An instant coarse cereal coffee comprises the following raw materials in parts by weight:
15 parts of white granulated sugar, 20 parts of non-dairy creamer, 2 parts of ground green tea powder, 40 parts of ground coffee bean powder, 25 parts of ground coarse cereal powder, 5 parts of astaxanthin, 4 parts of lycopene, 13 parts of fresh milk, 8 parts of sialic acid, 10 parts of ground donkey-hide gelatin powder, 6 parts of ground pork liver powder and 2 parts of edible essence.
According to a preferable technical scheme, the coarse cereals in the instant coarse cereal coffee comprise a mixture of rice flower fragrant rice, oatmeal, red beans, soybeans, black beans and black sesame seeds.
A production process of instant coarse cereal coffee specifically comprises the following steps:
1) selecting high-quality coffee beans, high-quality coarse cereals, high-quality donkey-hide gelatin, high-quality pork liver and high-quality green tea, cleaning with warm water at 50 ℃, and then drying in the air to ensure that no water vapor exists on the surfaces of all the materials;
2) carefully baking coffee beans and coarse cereals, removing oil in the coarse cereals, grinding the coffee beans and the coarse cereals into powder, and uniformly mixing to obtain a mixed raw material A;
3) sterilizing colla Corii Asini and hepar Sus Domestica with 150 deg.C high temperature steam for 5min, washing and directly decocting in brine, draining, cutting, parching, adding a little oleum Olivarum, parching to brown, cooling, draining oil, air drying, grinding colla Corii Asini and hepar Sus Domestica into powder, and mixing to obtain mixed raw material B;
4) frying high-quality green tea in an iron pan to dry water vapor, adding a little olive oil, frying the high-quality green tea hard and crisp, and grinding the high-quality green tea into powder as a mixed raw material C;
5) adding a proper amount of fresh milk with the temperature of 90 ℃ into the mixed raw material A, brewing and stirring until the fresh milk is dissolved and uniformly mixed, adding the mixed raw material B and the mixed raw material C, uniformly stirring again, finally adding the white granulated sugar and the non-dairy creamer, and uniformly stirring and mixing;
6) adding sialic acid, astaxanthin and lycopene into the mixed material after the temperature of the mixed material liquid is reduced to 50 ℃, fully mixing and filtering, and then reducing to room temperature;
7) removing large-particle residues after mixing, filtering the mixed solution by using flannel filter cloth again, removing filter residues, and keeping filtrate;
8) condensing the filtrate to concentrate the coarse grain coffee liquid;
9) drying and dehydrating the concentrated solution to prepare instant coarse cereal coffee powder;
10) inspecting the quality of the instant coarse grain coffee powder, and mainly detecting whether the contents of sialic acid, astaxanthin and lycopene in the instant coarse grain coffee powder meet the addition standard;
11) packaging and warehousing the qualified instant coarse grain coffee powder.
Example 2
An instant coarse cereal coffee comprises the following raw materials in parts by weight:
15 parts of white granulated sugar, 8 parts of non-dairy creamer, 4 parts of ground green tea powder, 25 parts of ground coffee bean powder, 10 parts of ground coarse cereal powder, 5 parts of astaxanthin, 4 parts of lycopene, 8 parts of fresh milk, 3 parts of sialic acid, 5 parts of ground donkey-hide gelatin powder, 6 parts of ground pork liver powder and 1 part of edible essence.
As a preferred technical scheme, the coarse cereals in the instant coarse cereal coffee comprise a mixture of sorghum, buckwheat, oat, millet, pachyrhizus, sweet potato, purple sweet potato, coix seed, kidney bean, mung bean, dried bean and corn.
A production process of instant coarse cereal coffee specifically comprises the following steps:
1) selecting high-quality coffee beans, high-quality coarse cereals, high-quality donkey-hide gelatin, high-quality pork liver and high-quality green tea, cleaning with warm water at 30 ℃, and then drying in the air to ensure that no water vapor exists on the surfaces of all the materials;
2) carefully baking coffee beans and coarse cereals, removing oil in the coarse cereals, grinding the coffee beans and the coarse cereals into powder, and uniformly mixing to obtain a mixed raw material A;
3) sterilizing colla Corii Asini and hepar Sus Domestica with 12-150 deg.C high temperature steam for 10min, washing and directly decocting in brine, draining, cutting, parching, adding small amount of oleum Olivarum, parching to brown, cooling, draining oil, air drying, grinding colla Corii Asini and hepar Sus Domestica into powder, and mixing to obtain mixed material B;
4) frying high-quality green tea in an iron pan to dry water vapor, adding a little olive oil, frying the high-quality green tea hard and crisp, and grinding the high-quality green tea into powder as a mixed raw material C;
5) adding a proper amount of fresh milk with the temperature of 50 ℃ into the mixed raw material A, brewing and stirring until the fresh milk is dissolved and uniformly mixed, adding the mixed raw material B and the mixed raw material C, uniformly stirring again, finally adding the white granulated sugar and the non-dairy creamer, and uniformly stirring and mixing;
6) adding sialic acid, astaxanthin and lycopene into the mixed material after the temperature of the mixed material liquid is reduced to 30 ℃, fully mixing and filtering, and then reducing to room temperature;
7) removing large-particle residues after mixing, filtering the mixed solution by using flannel filter cloth again, removing filter residues, and keeping filtrate;
8) condensing the filtrate to concentrate the coarse grain coffee liquid;
9) drying and dehydrating the concentrated solution to prepare instant coarse cereal coffee powder;
10) inspecting the quality of the instant coarse grain coffee powder, and mainly detecting whether the contents of sialic acid, astaxanthin and lycopene in the instant coarse grain coffee powder meet the addition standard;
11) packaging and warehousing the qualified instant coarse grain coffee powder.
Example 3
An instant coarse cereal coffee comprises the following raw materials in parts by weight:
10 parts of white granulated sugar, 15 parts of non-dairy creamer, 5 parts of ground green tea powder, 35 parts of ground coffee bean powder, 15 parts of ground coarse cereal powder, 4 parts of astaxanthin, 3 parts of lycopene, 10 parts of fresh milk, 6 parts of sialic acid, 8 parts of ground donkey-hide gelatin powder, 5 parts of ground pork liver powder and 1 part of edible essence.
As a preferred technical scheme, the coarse cereals in the instant coarse cereal coffee comprise a mixture of rice scented rice, oatmeal, red beans, soybeans, black beans, black sesame seeds, sorghum, buckwheat, oats, millet, pachyrhizus erosus, sweet potatoes, purple potatoes, coix seeds, kidney beans, mung beans, dried beans and corns.
A production process of instant coarse cereal coffee specifically comprises the following steps:
1) selecting high-quality coffee beans, high-quality coarse cereals, high-quality donkey-hide gelatin, high-quality pork liver and high-quality green tea, cleaning with warm water at 40 ℃, and then drying in the air to ensure that no water vapor exists on the surfaces of all the materials;
2) carefully baking coffee beans and coarse cereals, removing oil in the coarse cereals, grinding the coffee beans and the coarse cereals into powder, and uniformly mixing to obtain a mixed raw material A;
3) sterilizing colla Corii Asini and hepar Sus Domestica with 135 deg.C high temperature steam for 7min, washing and directly decocting in brine, draining, cutting, parching, adding a little oleum Olivarum, parching to brown, cooling, draining oil, air drying, grinding colla Corii Asini and hepar Sus Domestica into powder, and mixing to obtain mixed material B;
4) frying high-quality green tea in an iron pan to dry water vapor, adding a little olive oil, frying the high-quality green tea hard and crisp, and grinding the high-quality green tea into powder as a mixed raw material C;
4) adding a proper amount of fresh milk with the temperature of 70 ℃ into the mixed raw material A, brewing and stirring until the fresh milk is dissolved and uniformly mixed, adding the mixed raw material B and the mixed raw material C, uniformly stirring again, finally adding the white granulated sugar and the non-dairy creamer, and uniformly stirring and mixing;
6) adding sialic acid, astaxanthin and lycopene into the mixed material after the temperature of the mixed material liquid is reduced to 40 ℃, fully mixing and filtering, and then reducing to room temperature;
7) removing large-particle residues after mixing, filtering the mixed solution by using flannel filter cloth again, removing filter residues, and keeping filtrate;
8) condensing the filtrate to concentrate the coarse grain coffee liquid;
9) drying and dehydrating the concentrated solution to prepare instant coarse cereal coffee powder;
10) inspecting the quality of the instant coarse grain coffee powder, and mainly detecting whether the contents of sialic acid, astaxanthin and lycopene in the instant coarse grain coffee powder meet the addition standard;
11) packaging and warehousing the qualified instant coarse grain coffee powder.
In the invention, the grains are added into the conventional coffee, so that the aroma and the taste of the coffee can be improved, the nutritional structure of the coffee can be further improved, the instant coffee is more aromatic and delicious, the ingestion of caffeine is reduced, the nutritional ingredients contained in nut kernels are supplemented, and the important effect of changing or subverting the conventional instant coffee is achieved;
in addition, aiming at the fact that coffee is a tool for promoting consciousness restoration after being taken up, anti-aging and anti-oxidation nutrient substances such as sialic acid, astaxanthin and lycopene are ingeniously added, so that the phenomenon that a human body is greatly damaged after being taken up is avoided, and nutrient components such as donkey-hide gelatin powder and pork liver powder which can be eaten are also added, so that the nutrient components which are not contained in the conventional coffee are supplemented, the nutrient substances which are lost after being taken up are further supplemented, and fresh milk is further supplemented, so that the function of supplementing nutrition to the human body is further achieved, and the smooth feeling of the coffee is improved; the instant coarse cereal coffee is prepared by adopting a scientific and innovative production process, can refresh and restore consciousness, can supplement nutrient substances for human bodies, and effectively avoids the injury to the human bodies caused by staying up or caffeine.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (10)

1. An instant coarse grain coffee is characterized in that: the instant coarse cereal coffee comprises the following raw materials in parts by weight:
5-15 parts of white granulated sugar, 8-20 parts of non-dairy creamer, 2-5 parts of ground green tea powder, 25-40 parts of ground coffee bean powder and 10-25 parts of ground coarse cereal powder.
2. The instant coarse grain coffee according to claim 1, wherein: the coarse cereals in the instant coarse cereal coffee comprise one or more of rice scented rice, oatmeal, red beans, soybeans, black beans, black sesame seeds, broomcorn, buckwheat, oats, millet, pachyrhizus erosus, sweet potatoes, purple potatoes, coix seeds, kidney beans, mung beans, dried beans and corns.
3. The instant coarse grain coffee according to claim 2, wherein: the instant coarse grain coffee also comprises 2-5 parts of astaxanthin.
4. The instant coarse grain coffee according to claim 3, wherein: the instant coarse cereal coffee also comprises 2-4 parts of lycopene.
5. The instant coarse grain coffee according to claim 4, wherein: the instant coarse cereal coffee also comprises 8-13 parts of fresh milk.
6. The instant coarse grain coffee according to claim 5, wherein: the instant coarse grain coffee also comprises 3-8 parts of sialic acid.
7. The instant coarse grain coffee according to claim 6, wherein: the instant coarse cereal coffee also comprises 5-10 parts of ground donkey-hide gelatin powder.
8. The instant coarse grain coffee according to claim 7, wherein: the instant coarse cereal coffee also comprises 3-6 parts of ground pork liver powder.
9. The instant coarse grain coffee according to claim 7, wherein: the instant coarse cereal coffee also comprises 1-2 parts of edible essence.
10. A process for producing instant coarse cereal coffee according to claims 1-9, characterized in that: the production process of the instant coarse cereal coffee specifically comprises the following steps:
1) selecting high-quality coffee beans, high-quality coarse cereals, high-quality donkey-hide gelatin, high-quality pork liver and high-quality green tea, cleaning with warm water of 30-50 ℃, and then drying in the air to ensure that no water vapor exists on the surfaces of all the materials;
2) carefully baking coffee beans and coarse cereals, removing oil in the coarse cereals, grinding the coffee beans and the coarse cereals into powder, and uniformly mixing to obtain a mixed raw material A;
3) sterilizing colla Corii Asini and hepar Sus Domestica with high temperature steam of 150 deg.C for 5-10min, washing after sterilization, directly decocting in brine, draining, cutting, parching, adding a little oleum Olivarum, parching to brown, cooling, draining oil, air drying, grinding colla Corii Asini and hepar Sus Domestica into powder, and mixing well to obtain mixed raw material B;
4) frying high-quality green tea in an iron pan to dry water vapor, adding a little olive oil, frying the high-quality green tea hard and crisp, and grinding the high-quality green tea into powder as a mixed raw material C;
5) adding a proper amount of fresh milk with the temperature of 50-90 ℃ into the mixed raw material A, brewing and stirring until the fresh milk is dissolved and uniformly mixed, adding the mixed raw material B and the mixed raw material C, uniformly stirring again, finally adding the white granulated sugar and the non-dairy creamer, and uniformly stirring and mixing;
6) adding sialic acid, astaxanthin and lycopene into the mixture after the temperature of the mixed feed liquid is reduced to 30-50 ℃, fully mixing and filtering, and then cooling to room temperature;
7) removing large-particle residues after mixing, filtering the mixed solution by using flannel filter cloth again, removing filter residues, and keeping filtrate;
8) condensing the filtrate to concentrate the coarse grain coffee liquid;
9) drying and dehydrating the concentrated solution to prepare instant coarse cereal coffee powder;
10) inspecting the quality of the instant coarse grain coffee powder, and mainly detecting whether the contents of sialic acid, astaxanthin and lycopene in the instant coarse grain coffee powder meet the addition standard;
11) packaging and warehousing the qualified instant coarse grain coffee powder.
CN202010027657.2A 2020-01-10 2020-01-10 Instant coarse cereal coffee and production process thereof Pending CN111184111A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111670988A (en) * 2020-06-22 2020-09-18 诸暨市金赞生物科技有限公司 Formula and preparation process of mint-flavored coffee
CN111887328A (en) * 2020-06-22 2020-11-06 诸暨市金赞生物科技有限公司 Spicy pepper flavor coffee formula and making process thereof

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CN102396633A (en) * 2011-11-21 2012-04-04 大连兆阳软件科技有限公司 Coffee for keeping beauty and young
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CN109303157A (en) * 2018-09-19 2019-02-05 安徽咖力士咖啡食品有限公司 A kind of preparation method of fragrance of a flower instant coffee
CN109303158A (en) * 2018-09-15 2019-02-05 安徽咖力士咖啡食品有限公司 A kind of latte formula and its production technology
CN109497239A (en) * 2019-01-16 2019-03-22 李海波 A kind of semen sojae atricolor coffee and preparation method

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005102594A (en) * 2003-09-30 2005-04-21 Mitsumoto C0Ffee Kk Method for producing combined ground coffee
CN1656913A (en) * 2005-03-25 2005-08-24 山西金绿禾生物科技有限公司 Instant oats coffee and its preparation method
CN102396633A (en) * 2011-11-21 2012-04-04 大连兆阳软件科技有限公司 Coffee for keeping beauty and young
CN104041645A (en) * 2014-06-04 2014-09-17 崔成哲 Weight reducing and spirit raising coffee and making method thereof
CN104351405A (en) * 2014-12-01 2015-02-18 四川省荥经县塔山有限责任公司 Production method of instant green tea coffee powder
CN109303158A (en) * 2018-09-15 2019-02-05 安徽咖力士咖啡食品有限公司 A kind of latte formula and its production technology
CN109303157A (en) * 2018-09-19 2019-02-05 安徽咖力士咖啡食品有限公司 A kind of preparation method of fragrance of a flower instant coffee
CN109497239A (en) * 2019-01-16 2019-03-22 李海波 A kind of semen sojae atricolor coffee and preparation method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111670988A (en) * 2020-06-22 2020-09-18 诸暨市金赞生物科技有限公司 Formula and preparation process of mint-flavored coffee
CN111887328A (en) * 2020-06-22 2020-11-06 诸暨市金赞生物科技有限公司 Spicy pepper flavor coffee formula and making process thereof

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Application publication date: 20200522