CN111387326A - Formula and production process of phellinus igniarius coffee - Google Patents
Formula and production process of phellinus igniarius coffee Download PDFInfo
- Publication number
- CN111387326A CN111387326A CN202010389637.XA CN202010389637A CN111387326A CN 111387326 A CN111387326 A CN 111387326A CN 202010389637 A CN202010389637 A CN 202010389637A CN 111387326 A CN111387326 A CN 111387326A
- Authority
- CN
- China
- Prior art keywords
- phellinus igniarius
- coffee
- coffee beans
- parts
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000123113 Phellinus igniarius Species 0.000 title claims abstract description 121
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 238000009472 formulation Methods 0.000 title description 2
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 95
- 239000000843 powder Substances 0.000 claims abstract description 67
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 22
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 22
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 22
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 14
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000000227 grinding Methods 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 18
- 238000002791 soaking Methods 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- 238000007873 sieving Methods 0.000 claims description 10
- 238000012216 screening Methods 0.000 claims description 8
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 241000001727 Tropicoporus linteus Species 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 4
- 206010012735 Diarrhoea Diseases 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000000740 bleeding effect Effects 0.000 abstract description 4
- 230000017531 blood circulation Effects 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 208000032843 Hemorrhage Diseases 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 206010000077 Abdominal mass Diseases 0.000 description 1
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 206010038084 Rectocele Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a formula of phellinus igniarius coffee, which comprises the following raw materials in parts by weight: 30-60 parts of coffee beans, 20-30 parts of phellinus igniarius, 10-15 parts of milk, 3-8 parts of cocoa powder, 5-10 parts of sugar, 2-6 parts of mint, 1-5 parts of orange peel and 3-10 parts of honey, and the production process of the phellinus igniarius coffee comprises the following steps: selecting high-quality coffee beans, putting the coffee beans into a huller in batches for hulling, wherein the weight of the coffee beans put into the huller every time is not more than 300g, and the quality of the coffee beans requires that the surface color is natural, and the coffee beans have no mildew or peculiar smell. According to the formula and the production process of the phellinus igniarius coffee, the formula of phellinus igniarius is added into the coffee, so that the coffee has the effects of promoting blood circulation, stopping bleeding, dissolving drinks and stopping diarrhea, the components of sugar-containing honey are added, the taste of the coffee and the phellinus igniarius can be improved and can be accepted by the public, the aroma of the coffee can be increased by adding milk and mint, and the bitter and astringent feeling of the phellinus igniarius is reduced on the premise of keeping the efficacy of the phellinus igniarius.
Description
Technical Field
The invention relates to the technical field of production of phellinus igniarius coffee, in particular to a formula and a production process of phellinus igniarius coffee.
Background
Phellinus linteus, named as Chinese herbs, is distributed in North China, northwest China, Heilongjiang, Jilin, Taiwan, Guangdong, Sichuan, Yunnan, Tibet, etc. Has the effects of promoting blood circulation, stopping bleeding, resolving fluid retention and stopping diarrhea. It is commonly used for metrorrhagia, stranguria with blood, rectocele, diarrhea, leukorrhagia, amenorrhea, abdominal mass, retained fluid, spleen deficiency and diarrhea. Coffee is a beverage made from roasted and ground coffee beans. As one of three major beverages in the world, the beverage is popular with cocoa and tea in the world
Since phellinus linteus is bitter in taste and is more acceptable when added to coffee, and the market lacks such a product, there is a need for a coffee to which the phellinus linteus ingredient is added.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a formula of phellinus igniarius coffee and a production process thereof.
(II) technical scheme
In order to solve the problems in the background art, the invention provides the following technical scheme: the formula of the phellinus igniarius coffee is characterized by comprising the following raw materials in parts by weight: 30-60 parts of coffee beans, 20-30 parts of phellinus igniarius, 10-15 parts of milk, 3-8 parts of cocoa powder, 5-10 parts of sugar, 2-6 parts of mint, 1-5 parts of orange peel and 3-10 parts of honey.
The invention aims to solve another technical problem of providing a production process of phellinus igniarius coffee, which comprises the following steps:
1) selecting high-quality coffee beans, and putting the coffee beans into a huller in batches for hulling, wherein the weight of the coffee beans put into the huller every time is not more than 300 g;
2) selecting the coffee beans after shelling in the step 1), selecting coffee beans which are not thoroughly shelled, and putting the coffee beans which are not thoroughly shelled into a shelling machine again for shelling again;
3) washing the coffee beans after shelling, taking out impurities and dust on the surface, and then soaking in clear water;
4) putting the phellinus igniarius into a screening machine, taking out impurities on the surface of the phellinus igniarius, washing the phellinus igniarius, and soaking the washed phellinus igniarius in clear water;
5) respectively putting the soaked coffee beans and phellinus igniarius into a dryer for drying, so that the moisture content of the dried coffee beans and phellinus igniarius is below 10%;
6) cutting phellinus igniarius into slices, then putting the phellinus igniarius into a grinder for grinding, then sieving the phellinus igniarius, screening fine sand-shaped powdery particles, and grinding the particles again;
7) respectively putting the coffee beans, the phellinus igniarius powder, the mint and the orange peel into a grinder for grinding;
8) putting the ground phellinus igniarius powder and coffee powder into a stirring container, adding drinking water at the temperature of 80-90 ℃, and stirring to fully dissolve the powder with the water, wherein the ratio of the phellinus igniarius powder to the coffee powder to the water is 1: 3;
9) adding milk, cocoa powder, sugar, mint powder, orange peel powder and honey into the solution obtained in the step 8) in sequence, and fully stirring each raw material;
10) and distilling the solution in the step 9) to completely evaporate water, then remaining a final product, performing freeze drying, finally grinding into powder, packaging, and then inspecting and warehousing.
Preferably, the quality of the coffee beans in the step 1) requires natural surface color, no mildew and no odor; a
Preferably, the mildewed coffee beans are taken out after the shelling in the step 2) is finished;
preferably, the coffee beans are soaked in the step 3) for 4 to 6 hours;
preferably, the soaking time of the phellinus linteus in the step 4) is 8 to 12 hours.
(III) advantageous effects
Compared with the prior art, the invention provides a formula of phellinus igniarius coffee and a production process thereof, and the phellinus igniarius coffee has the following beneficial effects:
1. according to the formula and the production process of the phellinus igniarius coffee, the formula of the phellinus igniarius is added into the coffee, so that the coffee has the effects of promoting blood circulation, stopping bleeding, resolving drink and stopping diarrhea, and the sugar and honey are added, so that the mouthfeel of the coffee and the phellinus igniarius can be improved, and the phellinus igniarius coffee can be accepted by the public.
2. The Phellinus igniarius coffee formula and the production process thereof can increase the aroma of coffee by adding milk and mint, and reduce the bitter and astringent feeling of Phellinus igniarius on the premise of keeping the efficacy of Phellinus igniarius.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious 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.
The first embodiment is as follows:
the formula of the phellinus igniarius coffee comprises the following raw materials in parts by weight: 30 parts of coffee beans, 20 parts of phellinus igniarius, 10 parts of milk, 3 parts of cocoa powder, 5 parts of sugar, 2 parts of mint, 1 part of orange peel and 3 parts of honey.
A production process of phellinus igniarius coffee comprises the following steps:
1) selecting high-quality coffee beans, putting the coffee beans into a huller in batches for hulling, wherein the weight of the coffee beans put into the huller every time is not more than 300g, and the quality of the coffee beans requires that the surface color is natural, and the coffee beans have no mildew or peculiar smell;
2) selecting the coffee beans after shelling in the step 1), selecting coffee beans which are not thoroughly shelled, putting the coffee beans which are not thoroughly shelled into a shelling machine again for shelling again, and taking out mildewed coffee beans after shelling is finished;
3) washing the coffee beans after shelling, taking out impurities and dust on the surface, and then soaking the coffee beans in clear water for 4 hours;
4) putting the phellinus igniarius into a sieving machine, taking out impurities on the surface of the phellinus igniarius, washing the phellinus igniarius, and soaking the washed phellinus igniarius in clear water for 8 hours;
5) respectively putting the soaked coffee beans and phellinus igniarius into a dryer for drying, so that the moisture content of the dried coffee beans and phellinus igniarius is below 10%;
6) cutting phellinus igniarius into slices, then putting the phellinus igniarius into a grinder for grinding, then sieving the phellinus igniarius, screening fine sand-shaped powdery particles, and grinding the particles again;
7) respectively putting the coffee beans, the phellinus igniarius powder, the mint and the orange peel into a grinder for grinding;
8) putting the ground phellinus igniarius powder and coffee powder into a stirring container, adding drinking water at 80 ℃, and stirring to fully dissolve the powder with water, wherein the ratio of the phellinus igniarius powder to the coffee powder to the water is 1: 3;
9) adding milk, cocoa powder, sugar, mint powder, orange peel powder and honey into the solution obtained in the step 8) in sequence, and fully stirring each raw material;
10) and distilling the solution in the step 9) to completely evaporate water, then remaining a final product, performing freeze drying, finally grinding into powder, packaging, and then inspecting and warehousing.
Example two:
the formula of the phellinus igniarius coffee comprises the following raw materials in parts by weight: 40 parts of coffee beans, 25 parts of phellinus igniarius, 12 parts of milk, 5 parts of cocoa powder, 7 parts of sugar, 4 parts of mint, 3 parts of orange peel and 6 parts of honey.
A production process of phellinus igniarius coffee comprises the following steps:
1) selecting high-quality coffee beans, putting the coffee beans into a huller in batches for hulling, wherein the weight of the coffee beans put into the huller every time is not more than 300g, and the quality of the coffee beans requires that the surface color is natural, and the coffee beans have no mildew or peculiar smell;
2) selecting the coffee beans after shelling in the step 1), selecting coffee beans which are not thoroughly shelled, putting the coffee beans which are not thoroughly shelled into a shelling machine again for shelling again, and taking out mildewed coffee beans after shelling is finished;
3) washing the coffee beans after shelling, taking out impurities and dust on the surface, and then soaking the coffee beans in clear water for 5 hours;
4) putting the phellinus igniarius into a sieving machine, taking out impurities on the surface of the phellinus igniarius, washing the phellinus igniarius, and soaking the washed phellinus igniarius in clear water for 10 hours;
5) respectively putting the soaked coffee beans and phellinus igniarius into a dryer for drying, so that the moisture content of the dried coffee beans and phellinus igniarius is below 10%;
6) cutting phellinus igniarius into slices, then putting the phellinus igniarius into a grinder for grinding, then sieving the phellinus igniarius, screening fine sand-shaped powdery particles, and grinding the particles again;
7) respectively putting the coffee beans, the phellinus igniarius powder, the mint and the orange peel into a grinder for grinding;
8) putting the ground phellinus igniarius powder and coffee powder into a stirring container, adding drinking water at 85 ℃, and stirring to fully dissolve the powder with water, wherein the ratio of the phellinus igniarius powder to the coffee powder to the water is 1: 3;
9) adding milk, cocoa powder, sugar, mint powder, orange peel powder and honey into the solution obtained in the step 8) in sequence, and fully stirring each raw material;
10) and distilling the solution in the step 9) to completely evaporate water, then remaining a final product, performing freeze drying, finally grinding into powder, packaging, and then inspecting and warehousing.
Example three:
the formula of the phellinus igniarius coffee comprises the following raw materials in parts by weight: 50 parts of coffee beans, 28 parts of phellinus igniarius, 14 parts of milk, 7 parts of cocoa powder, 9 parts of sugar, 5 parts of mint, 4 parts of orange peel and 8 parts of honey.
A production process of phellinus igniarius coffee comprises the following steps:
1) selecting high-quality coffee beans, putting the coffee beans into a huller in batches for hulling, wherein the weight of the coffee beans put into the huller every time is not more than 300g, and the quality of the coffee beans requires that the surface color is natural, and the coffee beans have no mildew or peculiar smell;
2) selecting the coffee beans after shelling in the step 1), selecting coffee beans which are not thoroughly shelled, putting the coffee beans which are not thoroughly shelled into a shelling machine again for shelling again, and taking out mildewed coffee beans after shelling is finished;
3) washing the coffee beans after shelling, taking out impurities and dust on the surface, and then soaking the coffee beans in clear water for 5 hours;
4) putting the phellinus igniarius into a sieving machine, taking out impurities on the surface of the phellinus igniarius, washing the phellinus igniarius, and soaking the washed phellinus igniarius in clear water for 11 hours;
5) respectively putting the soaked coffee beans and phellinus igniarius into a dryer for drying, so that the moisture content of the dried coffee beans and phellinus igniarius is below 10%;
6) cutting phellinus igniarius into slices, then putting the phellinus igniarius into a grinder for grinding, then sieving the phellinus igniarius, screening fine sand-shaped powdery particles, and grinding the particles again;
7) respectively putting the coffee beans, the phellinus igniarius powder, the mint and the orange peel into a grinder for grinding;
8) putting the ground phellinus igniarius powder and coffee powder into a stirring container, adding drinking water at 87 ℃, and stirring to fully dissolve the powder with water, wherein the ratio of the phellinus igniarius powder to the coffee powder to the water is 1: 3;
9) adding milk, cocoa powder, sugar, mint powder, orange peel powder and honey into the solution obtained in the step 8) in sequence, and fully stirring each raw material;
10) and distilling the solution in the step 9) to completely evaporate water, then remaining a final product, performing freeze drying, finally grinding into powder, packaging, and then inspecting and warehousing.
Example four:
the formula of the phellinus igniarius coffee comprises the following raw materials in parts by weight: 60 parts of coffee beans, 30 parts of phellinus igniarius, 15 parts of milk, 8 parts of cocoa powder, 10 parts of sugar, 6 parts of mint, 5 parts of orange peel and 10 parts of honey.
A production process of phellinus igniarius coffee comprises the following steps:
1) selecting high-quality coffee beans, putting the coffee beans into a huller in batches for hulling, wherein the weight of the coffee beans put into the huller every time is not more than 300g, and the quality of the coffee beans requires that the surface color is natural, and the coffee beans have no mildew or peculiar smell;
2) selecting the coffee beans after shelling in the step 1), selecting coffee beans which are not thoroughly shelled, putting the coffee beans which are not thoroughly shelled into a shelling machine again for shelling again, and taking out mildewed coffee beans after shelling is finished;
3) washing the coffee beans after shelling, taking out impurities and dust on the surface, and then soaking the coffee beans in clear water for 6 hours;
4) putting the phellinus igniarius into a sieving machine, taking out impurities on the surface of the phellinus igniarius, washing the phellinus igniarius, and soaking the washed phellinus igniarius in clear water for 12 hours;
5) respectively putting the soaked coffee beans and phellinus igniarius into a dryer for drying, so that the moisture content of the dried coffee beans and phellinus igniarius is below 10%;
6) cutting phellinus igniarius into slices, then putting the phellinus igniarius into a grinder for grinding, then sieving the phellinus igniarius, screening fine sand-shaped powdery particles, and grinding the particles again;
7) respectively putting the coffee beans, the phellinus igniarius powder, the mint and the orange peel into a grinder for grinding;
8) putting the ground phellinus igniarius powder and coffee powder into a stirring container, adding drinking water at 90 ℃, and stirring to fully dissolve the powder with water, wherein the ratio of the phellinus igniarius powder to the coffee powder to the water is 1: 3;
9) adding milk, cocoa powder, sugar, mint powder, orange peel powder and honey into the solution obtained in the step 8) in sequence, and fully stirring each raw material;
10) and distilling the solution in the step 9) to completely evaporate water, then remaining a final product, performing freeze drying, finally grinding into powder, packaging, and then inspecting and warehousing.
The invention has the beneficial effects that: according to the formula and the production process of the phellinus igniarius coffee, the formula of phellinus igniarius is added into the coffee, so that the coffee has the effects of promoting blood circulation, stopping bleeding, dissolving drinks and stopping diarrhea, the components of sugar-containing honey are added, the taste of the coffee and the phellinus igniarius can be improved and can be accepted by the public, the aroma of the coffee can be increased by adding milk and mint, and the bitter and astringent feeling of the phellinus igniarius is reduced on the premise of keeping the efficacy of the phellinus igniarius.
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 (6)
1. The formula of the phellinus igniarius coffee is characterized by comprising the following raw materials in parts by weight: 30-60 parts of coffee beans, 20-30 parts of phellinus igniarius, 10-15 parts of milk, 3-8 parts of cocoa powder, 5-10 parts of sugar, 2-6 parts of mint, 1-5 parts of orange peel and 3-10 parts of honey.
2. The production process of the phellinus igniarius coffee is characterized by comprising the following steps of:
1) selecting high-quality coffee beans, and putting the coffee beans into a huller in batches for hulling, wherein the weight of the coffee beans put into the huller every time is not more than 300 g;
2) selecting the coffee beans after shelling in the step 1), selecting coffee beans which are not thoroughly shelled, and putting the coffee beans which are not thoroughly shelled into a shelling machine again for shelling again;
3) washing the coffee beans after shelling, taking out impurities and dust on the surface, and then soaking in clear water;
4) putting the phellinus igniarius into a screening machine, taking out impurities on the surface of the phellinus igniarius, washing the phellinus igniarius, and soaking the washed phellinus igniarius in clear water;
5) respectively putting the soaked coffee beans and phellinus igniarius into a dryer for drying, so that the moisture content of the dried coffee beans and phellinus igniarius is below 10%;
6) cutting phellinus igniarius into slices, then putting the phellinus igniarius into a grinder for grinding, then sieving the phellinus igniarius, screening fine sand-shaped powdery particles, and grinding the particles again;
7) respectively putting the coffee beans, the phellinus igniarius powder, the mint and the orange peel into a grinder for grinding;
8) putting the ground phellinus igniarius powder and coffee powder into a stirring container, adding drinking water at the temperature of 80-90 ℃, and stirring to fully dissolve the powder with the water, wherein the ratio of the phellinus igniarius powder to the coffee powder to the water is 1: 3;
9) adding milk, cocoa powder, sugar, mint powder, orange peel powder and honey into the solution obtained in the step 8) in sequence, and fully stirring each raw material;
10) and distilling the solution in the step 9) to completely evaporate water, then remaining a final product, performing freeze drying, finally grinding into powder, packaging, and then inspecting and warehousing.
3. The process according to claim 2, wherein the production process of Phellinus igniarius coffee comprises the following steps: the quality of the coffee beans in the step 1) requires natural surface color, no mildew and no peculiar smell.
4. The process according to claim 2, wherein the production process of Phellinus igniarius coffee comprises the following steps: and 2) taking out the mildewed coffee beans after shelling.
5. The process according to claim 2, wherein the production process of Phellinus igniarius coffee comprises the following steps: the time for soaking the coffee beans in the step 3) is 4-6 hours.
6. The process according to claim 2, wherein the production process of Phellinus igniarius coffee comprises the following steps: the soaking time of the phellinus linteus in the step 4) is 8-12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010389637.XA CN111387326A (en) | 2020-05-10 | 2020-05-10 | Formula and production process of phellinus igniarius coffee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010389637.XA CN111387326A (en) | 2020-05-10 | 2020-05-10 | Formula and production process of phellinus igniarius coffee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111387326A true CN111387326A (en) | 2020-07-10 |
Family
ID=71411844
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010389637.XA Pending CN111387326A (en) | 2020-05-10 | 2020-05-10 | Formula and production process of phellinus igniarius coffee |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111387326A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040082227A (en) * | 2003-03-18 | 2004-09-24 | 김세일 | Method for preparing instant coffee containing aroma extract |
| 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 |
| CN110292087A (en) * | 2019-08-05 | 2019-10-01 | 云南咖啡厂有限公司 | Peppermint coffee beverage |
| CN111034837A (en) * | 2019-11-27 | 2020-04-21 | 南京林业大学 | β - (1-3), (1-4) -glucan coffee capable of reducing blood fat and preparation method thereof |
-
2020
- 2020-05-10 CN CN202010389637.XA patent/CN111387326A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040082227A (en) * | 2003-03-18 | 2004-09-24 | 김세일 | Method for preparing instant coffee containing aroma extract |
| 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 |
| CN110292087A (en) * | 2019-08-05 | 2019-10-01 | 云南咖啡厂有限公司 | Peppermint coffee beverage |
| CN111034837A (en) * | 2019-11-27 | 2020-04-21 | 南京林业大学 | β - (1-3), (1-4) -glucan coffee capable of reducing blood fat and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103027167A (en) | Greengage sweetmeat containing black tea and production method of greengage sweetmeat | |
| CN107683924A (en) | Rosa roxburghii wraps up in tea and preparation method thereof | |
| CN101658265B (en) | Green tea rice flour and preparing method thereof | |
| CN103583729A (en) | Processing method of fruity black tea condensed juice | |
| KR20170009707A (en) | Method of producing coffee beverage with black choke berry | |
| KR20200018531A (en) | Buckwheat for making coffee and its manufacturing method | |
| KR101564071B1 (en) | Natural products of high quality by using sikhye manufacturing method | |
| KR20100047992A (en) | Preparation method of green tea using adenophorae radix | |
| KR101826185B1 (en) | anchovy gangjeong and its manufacturing method | |
| CN111387326A (en) | Formula and production process of phellinus igniarius coffee | |
| CN106497743A (en) | A kind of Fructus Rosae Normalis are steep in wine and preparation method | |
| JPH05176681A (en) | Corn tea and its production | |
| KR20180024606A (en) | Method for preparing of barley tea powder containing embryo bud of rice | |
| CN111000093A (en) | Freeze-dried fresh fruit juice and preparation method thereof | |
| KR101254722B1 (en) | Manufacturing method of waxy corn latte using roasting-waxy corn powder | |
| KR101693200B1 (en) | Manufacturing method of toenjang included lentil bean | |
| KR101749234B1 (en) | Method for production of jam and sweet jelly with Actinidia arguta without astringent taste | |
| CN111743030A (en) | Durian-flavor coffee formula and making process thereof | |
| CN110613114A (en) | Food preparation method based on cyperus esculentus | |
| KR102542539B1 (en) | Red bean porridge manufacturing method | |
| KR102551085B1 (en) | Konjac Bubble | |
| KR102405212B1 (en) | Acorn noodle and manufacturing for therof | |
| KR102667618B1 (en) | Makgeolli manufacturing method using three color barley | |
| KR102226041B1 (en) | Method for producing slice jam using alginic acid component of Mustard Sporophyll | |
| KR101986051B1 (en) | Hand Drip Buckwheat Coffee and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200710 |