CN111670988A - Formula and preparation process of mint-flavored coffee - Google Patents
Formula and preparation process of mint-flavored coffee Download PDFInfo
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- CN111670988A CN111670988A CN202010577594.8A CN202010577594A CN111670988A CN 111670988 A CN111670988 A CN 111670988A CN 202010577594 A CN202010577594 A CN 202010577594A CN 111670988 A CN111670988 A CN 111670988A
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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
- A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
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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
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
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- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of coffee preparation, and discloses a mint-flavored coffee formula and a preparation process thereof, wherein the mint-flavored coffee formula comprises the following raw materials in parts by weight: 180 portions of coffee bean 160-containing material, 10-16 portions of mint leaf, 8-12 portions of milk, 15-20 portions of white granulated sugar, 25-35 portions of non-dairy creamer, 6-10 portions of edible salt, 20-40 portions of cocoa powder, 60-80 portions of cream and 500 portions of water 300-containing material. This mint flavor coffee formula and preparation technology thereof, through in the baking process, with coffee beans and peppermint leaf sanitization together then bake, can be fine with the fragrant of peppermint leaf melt into the coffee beans the inside, then the crushing step of rethread, all smash coffee beans and peppermint leaf, in mixing process, through adding coffee powder and peppermint powder, rethread is cooked, make coffee when the entry, can ensure the mellow fragrance of coffee and the fresh of peppermint, be full of the oral cavity in the twinkling of an eye, just can reach the effect of refreshing oneself when first mouthful of entry, follow-up mellow fragrance of prominent coffee again.
Description
Technical Field
The invention relates to the technical field of coffee preparation, in particular to a mint-flavored coffee formula and a preparation process thereof.
Background
Coffee, it is a beverage made of coffee beans through roasting and grinding, as one of three major beverages in the world, it is popular in the world with cocoa, tea, it is one of the main beverage, the coffee tree is perennial evergreen bush or little arbor belonging to rubiaceae, the coffee that drinks daily is made of coffee beans cooperating with various cooking utensils, and the coffee beans mean the kernel in the fruit of coffee tree, roast and get by the appropriate method, a cup of standard coffee should not be bitter taste, a qualified coffee maker will carry on each step of operation rigorously while making coffee, the coffee presented for guest finally will present different degrees of sweetness, acidity, savoury and mellow degree or dry degree in taste.
In the prior art, original-taste coffee on the market is common, the existing original-taste coffee is single in function, bitter and astringent in taste and not strong enough in aroma, and the coffee cannot play a role in refreshing the mind when being drunk, so that a formula of thin coffee and a process for preparing lotus flavor by using the same are provided.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a formula of thin coffee and a preparation technology of the thin coffee, which have the advantages of refreshing and restoring consciousness, fragrant taste and the like, and solves the problems that the existing original coffee has single function, bitter taste and fragrant flavor, and the coffee cannot play a role in refreshing and restoring consciousness when being drunk.
(II) technical scheme
In order to realize the purposes of refreshing and restoring consciousness and having strong flavor, the invention provides the following technical scheme: a mint-flavored coffee formula and a preparation process thereof comprise the following raw materials in parts by weight: 180 portions of coffee bean 160-containing material, 10-16 portions of mint leaf, 8-12 portions of milk, 15-20 portions of white granulated sugar, 25-35 portions of non-dairy creamer, 6-10 portions of edible salt, 20-40 portions of cocoa powder, 60-80 portions of cream and 500 portions of water 300-containing material.
Preferably, the non-dairy creamer consists of edible hydrogenated vegetable oil, glucose syrup, an edible antifoaming agent, casein, maltodextrin and an emulsifier.
Preferably, the temperature of the water is 60-70 ℃, the water is purified water, and the edible salt is refined sea salt.
Preferably, the feed comprises the following raw materials in parts by weight: 160 parts of coffee beans, 10 parts of mint leaves, 8 parts of milk, 15 parts of white granulated sugar, 25 parts of non-dairy creamer, 6 parts of edible salt, 20 parts of cocoa powder, 60 parts of cream and 300 parts of water.
Preferably, the feed comprises the following raw materials in parts by weight: 180 parts of coffee beans, 16 parts of mint leaves, 12 parts of milk, 20 parts of white granulated sugar, 5 parts of non-dairy creamer, 6 parts of edible salt, 40 parts of cocoa powder, 80 parts of cream and 400 parts of water.
Another technical problem to be solved by the present invention is to provide a mint-flavored coffee formula and a preparation process thereof, wherein the preparation process comprises the following steps:
1) baking: cleaning coffee beans and mint leaves, drying for 10min at 80-100 ℃, uniformly stirring and mixing in the drying process, screening and taking out the coffee beans, baking for 25min at the temperature of 180-240 ℃, and then standing and cooling to obtain baked coffee beans;
2) crushing: putting the baked coffee beans dried in the step 1) into a grinder, grinding to obtain coffee fine powder, and then grinding the dried mint leaves to obtain mint powder;
3) mixing: mixing the coffee fine powder obtained in the step 2) with water at the temperature of 60-70 ℃, filtering for the first time after mixing for 3min, filtering out filter residues, then continuously and gradually heating the filtrate, slowly adding the mint powder prepared in the step 2) in the heating process, stirring simultaneously, adding a small amount of edible salt, a small amount of cocoa powder, white granulated sugar and non-dairy creamer sequentially after the water is boiled, then boiling and cooking for 15min, and standing until the temperature is 50 ℃ when cooling;
4) and (3) filtering the coffee cooled to room temperature in the step 3) again, removing floating foam on the surface, adding cream on the surface, adding the rest cocoa powder, white granulated sugar and milk according to the taste of a customer, and finally inserting fresh mint leaves on the surface for decoration.
Preferably, the filter paper used in the step 3) and the step 4) is coffee pot filter paper.
Preferably, the cream in the step 4) is applied on the surface of the coffee before it is applied, and after the cream is applied to a proper degree, the cream is uniformly applied on the surface of the coffee, and then the cocoa powder is uniformly sprinkled on the surface of the cream.
(III) advantageous effects
Compared with the prior art, the invention provides a mint-flavored coffee formula and a preparation process thereof, and the mint-flavored coffee formula has the following beneficial effects:
the mint-flavored coffee formula and the preparation process thereof have the advantages that the coffee beans and the mint leaves are cleaned and then roasted in the roasting process, the faint scent of the mint leaves can be well blended into the coffee beans, then the coffee beans and the mint leaves are crushed in the crushing step, the coffee powder and the mint powder are added in the mixing process and then are cooked, so that the mellow fragrance of the coffee and the freshness of the mint can be guaranteed when the coffee enters the mouth, the mouth cavity is instantly filled with the coffee, the refreshing effect can be achieved when the coffee enters the mouth, the mellow fragrance of the coffee is highlighted subsequently, the milk is added, the taste of the coffee can be effectively improved, the smoothness and the mouthfeel of the coffee when the coffee enters the mouth can be guaranteed, the taste is improved, the flavor of the coffee can be increased while decoration is carried out by adding the cocoa powder and the cream, and the quality of the coffee is further improved, and finally, the delicate sea salt is added, so that the flavor of the coffee is improved, the level of the taste of the coffee is improved, and the problems that the existing original coffee is single in function, bitter in taste and not strong enough in fragrance, and the coffee cannot play a role in refreshing the brain when entering the mouth are solved.
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.
A mint-flavored coffee formula and a preparation process thereof comprise the following raw materials in parts by weight: 180 parts of coffee bean-.
Another technical problem to be solved by the present invention is to provide a mint-flavored coffee formula and a preparation process thereof, wherein the preparation process comprises the following steps:
1) baking: cleaning coffee beans and mint leaves, drying for 10min at 80-100 ℃, uniformly stirring and mixing in the drying process, screening and taking out the coffee beans, baking for 25min at the temperature of 180-240 ℃, and then standing and cooling to obtain baked coffee beans;
2) crushing: putting the baked coffee beans dried in the step 1) into a grinder, grinding to obtain coffee fine powder, and then grinding the dried mint leaves to obtain mint powder;
3) mixing: mixing the coffee fine powder obtained in the step 2) with 60-70 ℃, filtering out filter residues after mixing for 3min, then continuously and gradually heating the filtrate, slowly adding the mint powder prepared in the step 2) in the heating process, stirring simultaneously, adding a small amount of edible salt, a small amount of cocoa powder, white granulated sugar and non-dairy creamer sequentially after the water is boiled, boiling and cooking for 15min, and standing until the temperature is 50 ℃ when cooling;
4) filtering the coffee cooled to room temperature in the step 3) again, removing floating foam on the surface, adding cream on the surface, adding the rest cocoa powder, white granulated sugar and milk according to the taste of a customer, inserting fresh mint leaves on the surface for decoration, wherein in the filtering step, coffee pot filter paper is used, the cream needs to be whipped before covering the coffee surface, after whipping to a proper degree, the coffee surface is uniformly covered with the cream, and then the cocoa powder is uniformly sprinkled on the cream surface.
The first embodiment is as follows:
a mint-flavored coffee formula and a preparation process thereof comprise the following raw materials in parts by weight: 160 parts of coffee beans, 10 parts of mint leaves, 8 parts of milk, 15 parts of white granulated sugar, 25 parts of non-dairy creamer, 6 parts of edible salt, 20 parts of cocoa powder, 60 parts of cream and 300 parts of water, wherein the non-dairy creamer consists of edible hydrogenated vegetable oil, glucose syrup, an edible defoaming agent, casein, maltodextrin and an emulsifier, the temperature of the water is 60-70 ℃, the water is purified water, and the edible salt is refined sea salt.
1) Baking: cleaning 160 parts of coffee beans and 10 parts of mint leaves, drying for 10min at 80-100 ℃, uniformly stirring and mixing in the drying process, screening and taking out the coffee beans, baking for 25min at the temperature of 180-240 ℃, and then standing and cooling to obtain baked coffee beans;
2) crushing: putting the baked coffee beans dried in the step 1) into a grinder, grinding to obtain coffee fine powder, and then grinding the dried mint leaves to obtain mint powder;
3) mixing: mixing the coffee fine powder obtained in the step 2) with 300 parts of water at the temperature of 60-70 ℃, filtering for the first time after mixing for 3min, filtering out filter residues, continuously and gradually heating the filtrate, slowly adding the mint powder prepared in the step 2) in the heating process, stirring simultaneously, adding a small amount of edible salt, a small amount of cocoa powder, white granulated sugar and non-dairy creamer sequentially after the water is boiled, boiling and cooking for 15min, and standing until the temperature is 50 ℃ when cooling;
4) filtering the coffee cooled to room temperature in the step 3) again, removing floating foam on the surface, adding cream on the surface, adding the rest cocoa powder, white granulated sugar and milk according to the taste of a customer, inserting fresh mint leaves on the surface for decoration, wherein in the filtering step, coffee pot filter paper is used, the cream needs to be whipped before covering the coffee surface, after whipping to a proper degree, the coffee surface is uniformly covered with the cream, and then the cocoa powder is uniformly sprinkled on the cream surface.
Example two:
a mint-flavored coffee formula and a preparation process thereof comprise the following raw materials in parts by weight: 180 parts of coffee beans, 16 parts of mint leaves, 12 parts of milk, 20 parts of white granulated sugar, 5 parts of non-dairy creamer, 6 parts of edible salt, 40 parts of cocoa powder, 80 parts of cream and 400 parts of water, wherein the non-dairy creamer consists of edible hydrogenated vegetable oil, glucose syrup, an edible defoaming agent, casein, maltodextrin and an emulsifier, the temperature of the water is 60-70 ℃, the water is purified water, and the edible salt is refined sea salt.
1) Baking: cleaning 180 parts of coffee beans and 16 parts of mint leaves, drying for 10min at 80-100 ℃, uniformly stirring and mixing in the drying process, screening and taking out the coffee beans, baking for 25min at the temperature of 180-240 ℃, and then standing and cooling to obtain baked coffee beans;
2) crushing: putting the baked coffee beans dried in the step 1) into a grinder, grinding to obtain coffee fine powder, and then grinding the dried mint leaves to obtain mint powder;
3) mixing: mixing the coffee fine powder obtained in the step 2) with 400 parts of water at the temperature of 60-70 ℃, mixing for 3min, carrying out primary filtration, filtering out filter residues, then continuously and gradually heating the filtrate, slowly adding the mint powder prepared in the step 2) in the heating process, simultaneously stirring, adding a small amount of edible salt, a small amount of cocoa powder, white granulated sugar and non-dairy creamer sequentially after the water is boiled, then boiling and cooking for 15min, and standing until the temperature is 50 ℃ when cooling;
4) filtering the coffee cooled to room temperature in the step 3) again, removing floating foam on the surface, adding cream on the surface, adding the rest cocoa powder, white granulated sugar and milk according to the taste of a customer, inserting fresh mint leaves on the surface for decoration, wherein in the filtering step, coffee pot filter paper is used, the cream needs to be whipped before covering the coffee surface, after whipping to a proper degree, the coffee surface is uniformly covered with the cream, and then the cocoa powder is uniformly sprinkled on the cream surface.
Example three:
a mint-flavored coffee formula and a preparation process thereof comprise the following raw materials in parts by weight: 160 parts of coffee beans, 16 parts of mint leaves, 12 parts of milk, 20 parts of white granulated sugar, 5 parts of non-dairy creamer, 6 parts of edible salt, 40 parts of cocoa powder, 80 parts of cream and 500 parts of water, wherein the non-dairy creamer consists of edible hydrogenated vegetable oil, glucose syrup, an edible defoamer, casein, maltodextrin and an emulsifier, the temperature of the water is 60-70 ℃, the water is purified water, and the edible salt is refined sea salt.
1) Baking: cleaning 180 parts of coffee beans and 16 parts of mint leaves, drying for 10min at 80-100 ℃, uniformly stirring and mixing in the drying process, screening and taking out the coffee beans, baking for 25min at the temperature of 180-240 ℃, and then standing and cooling to obtain baked coffee beans;
2) crushing: putting the baked coffee beans dried in the step 1) into a grinder, grinding to obtain coffee fine powder, and then grinding the dried mint leaves to obtain mint powder;
3) mixing: mixing the coffee fine powder obtained in the step 2) with 500 parts of water at the temperature of 60-70 ℃, filtering for the first time after mixing for 3min, filtering out filter residues, continuously and gradually heating the filtrate, slowly adding the mint powder prepared in the step 2) in the heating process, stirring simultaneously, adding a small amount of edible salt, a small amount of cocoa powder, white granulated sugar and non-dairy creamer sequentially after the water is boiled, boiling and cooking for 15min, and standing until the temperature is 50 ℃ when cooling;
4) filtering the coffee cooled to room temperature in the step 3) again, removing floating foam on the surface, adding cream on the surface, adding the rest cocoa powder, white granulated sugar and milk according to the taste of a customer, inserting fresh mint leaves on the surface for decoration, wherein in the filtering step, coffee pot filter paper is used, the cream needs to be whipped before covering the coffee surface, after whipping to a proper degree, the coffee surface is uniformly covered with the cream, and then the cocoa powder is uniformly sprinkled on the cream surface.
The invention has the beneficial effects that: the mint-flavored coffee formula and the preparation process thereof have the advantages that the coffee beans and the mint leaves are cleaned and then roasted in the roasting process, the faint scent of the mint leaves can be well blended into the coffee beans, then the coffee beans and the mint leaves are crushed in the crushing step, the coffee powder and the mint powder are added in the mixing process and then are cooked, so that the mellow fragrance of the coffee and the freshness of the mint can be guaranteed when the coffee enters the mouth, the mouth cavity is instantly filled with the coffee, the refreshing effect can be achieved when the coffee enters the mouth, the mellow fragrance of the coffee is highlighted subsequently, the milk is added, the taste of the coffee can be effectively improved, the smoothness and the mouthfeel of the coffee when the coffee enters the mouth can be guaranteed, the taste is improved, the flavor of the coffee can be increased while decoration is carried out by adding the cocoa powder and the cream, and the quality of the coffee is further improved, and finally, the delicate sea salt is added, so that the flavor of the coffee is improved, the level of the taste of the coffee is improved, and the problems that the existing original coffee is single in function, bitter in taste and not strong enough in fragrance, and the coffee cannot play a role in refreshing the brain when entering the mouth are solved.
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 (8)
1. The formula of the mint-flavored coffee and the preparation process thereof are characterized by comprising the following raw materials in parts by weight: 180 portions of coffee bean 160-containing material, 10-16 portions of mint leaf, 8-12 portions of milk, 15-20 portions of white granulated sugar, 25-35 portions of non-dairy creamer, 6-10 portions of edible salt, 20-40 portions of cocoa powder, 60-80 portions of cream and 500 portions of water 300-containing material.
2. The mint-flavored coffee formulation and process of claim 1, wherein said non-dairy creamer comprises edible hydrogenated vegetable oil, glucose syrup, edible antifoaming agent, casein, maltodextrin, and emulsifier.
3. The formula and the preparation process of mint-flavored coffee as claimed in claim 1, wherein the temperature of water is 60-70 ℃, the water is purified water, and the edible salt is refined sea salt.
4. The formula and the preparation process of the mint-flavored coffee according to claim 1, wherein the mint-flavored coffee comprises the following raw materials in parts by weight: 160 parts of coffee beans, 10 parts of mint leaves, 8 parts of milk, 15 parts of white granulated sugar, 25 parts of non-dairy creamer, 6 parts of edible salt, 20 parts of cocoa powder, 60 parts of cream and 300 parts of water.
5. The formula and the preparation process of the mint-flavored coffee according to claim 1, wherein the mint-flavored coffee comprises the following raw materials in parts by weight: 180 parts of coffee beans, 16 parts of mint leaves, 12 parts of milk, 20 parts of white granulated sugar, 5 parts of non-dairy creamer, 6 parts of edible salt, 40 parts of cocoa powder, 80 parts of cream and 400 parts of water.
6. The formula and the preparation process of the mint-flavored coffee are characterized by comprising the following steps of:
1) baking: cleaning coffee beans and mint leaves, drying for 10min at 80-100 ℃, uniformly stirring and mixing in the drying process, screening and taking out the coffee beans, baking for 25min at the temperature of 180-240 ℃, and then standing and cooling to obtain baked coffee beans;
2) crushing: putting the baked coffee beans dried in the step 1) into a grinder, grinding to obtain coffee fine powder, and then grinding the dried mint leaves to obtain mint powder;
3) mixing: mixing the coffee fine powder obtained in the step 2) with water at the temperature of 60-70 ℃, filtering for the first time after mixing for 3min, filtering out filter residues, then continuously and gradually heating the filtrate, slowly adding the mint powder prepared in the step 2) in the heating process, stirring simultaneously, adding a small amount of edible salt, a small amount of cocoa powder, white granulated sugar and non-dairy creamer sequentially after the water is boiled, then boiling and cooking for 15min, and standing until the temperature is 50 ℃ when cooling;
4) and (3) filtering the coffee cooled to room temperature in the step 3) again, removing floating foam on the surface, adding cream on the surface, adding the rest cocoa powder, white granulated sugar and milk according to the taste of a customer, and finally inserting fresh mint leaves on the surface for decoration.
7. The mint-flavored coffee formulation and process of claim 6, wherein the step of filtering in step 3) and step 4) is performed using a coffee pot filter paper.
8. The mint-flavored coffee formulation and the preparation process thereof according to claim 6, wherein the cream in step 4) is subjected to a whipping step before being coated on the surface of the coffee, and after being whipped to a proper degree, the coffee is uniformly coated on the surface of the coffee, and then the cocoa powder is uniformly sprinkled on the surface of the cream.
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| CN202010577594.8A CN111670988A (en) | 2020-06-22 | 2020-06-22 | Formula and preparation process of mint-flavored coffee |
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| CN202010577594.8A CN111670988A (en) | 2020-06-22 | 2020-06-22 | Formula and preparation process of mint-flavored coffee |
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