CN111937989A - 冲泡饮品的增香方法和装置 - Google Patents
冲泡饮品的增香方法和装置 Download PDFInfo
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- CN111937989A CN111937989A CN201910414035.2A CN201910414035A CN111937989A CN 111937989 A CN111937989 A CN 111937989A CN 201910414035 A CN201910414035 A CN 201910414035A CN 111937989 A CN111937989 A CN 111937989A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000002304 perfume Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 3
- 241000196324 Embryophyta Species 0.000 claims description 15
- 239000003205 fragrance Substances 0.000 claims description 9
- 238000004821 distillation Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 230000005484 gravity Effects 0.000 claims description 2
- 235000020341 brewed tea Nutrition 0.000 claims 1
- 235000013616 tea Nutrition 0.000 description 19
- 241001122767 Theaceae Species 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005485 electric heating Methods 0.000 description 2
- 241000234479 Narcissus Species 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
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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
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
- A23F3/426—Isolation or recuperation of tea flavour or tea oil by distillation, e.g. stripping leaves; Recovering volatile gases
-
- 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
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- 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
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Tea And Coffee (AREA)
Abstract
一种冲泡饮品的增香方法,其特征在于将将植物材料用沸水或者热水或者冷水冲泡,固液分离后得到饮料和残渣,将残渣用蒸汽或过热蒸汽加热,蒸馏出其中的香味成分,香味成分和水蒸汽在冷凝器中冷凝形成香露,即水和香味成分的混合物,将香露加入冲泡好的饮料,即可实现充分利用植物材料中香味成分的目的。
Description
技术领域
本发明涉及冲泡饮品的增香方法和装置。
背景技术
茶叶和咖啡是相当普及的饮料,此外还有一些其他冲泡植物材料制成的饮料,如各种花果茶,其缺点在于残渣中仍有大量香味物质未被利用。
发明内容
本发明的目的在于提出一种方法和装置,可以充分利用茶叶、咖啡、花、草、果实中的香味物质,增加冲泡饮品的香味成分,进一步的,可以同时在冲泡饮品中添加其他挥发性香味成分。
技术方案
本发明的目的是通过以下技术方案实现的:以茶叶为例,将茶叶用沸水或者热水或者冷水冲泡,固液分离后得到茶水和残渣,将残渣用蒸汽或过热蒸汽加热,蒸馏出其中的香味成分,香味成分和水蒸汽在冷凝器中冷凝形成香露,即水和香味成分的混合物,将香露加入茶水,即可实现充分利用茶叶中香味成分的目的。
冲泡咖啡以及花、草、果实等其他植物材料,与此相同或类似:将植物材料用沸水或者热水或者冷水冲泡,固液分离后得到饮料和残渣,将残渣用蒸汽或过热蒸汽加热,蒸馏出其中的香味成分,香味成分和水蒸汽在冷凝器中冷凝形成香露,即水和香味成分的混合物,将香露加入饮料,即可实现充分利用植物材料中香味成分的目的。
使用本方法,不仅可以充分利用茶叶的香味成分,如果在蒸馏茶叶残渣时,加入其他具有香味成分的植物材料与茶叶残渣一起加热蒸馏,可以得到具有复合香味的茶水。例如在茶叶残渣中加入柠檬,一同蒸馏后,可以得到具有茶香和柠檬香复合香味,但是没有柠檬酸味的茶水。
特别是一些不宜冲泡的植物材料,指有适宜的挥发性香味成分,但水溶成分具有苦涩等缺点的植物材料,例如水仙花,采用传统冲泡方法因为有毒完全无法利用,使用本方法则可以只利用其无毒的挥发性香味成分,用于制取具有复合香味的茶水、咖啡、花草茶等。
在本方法中,蒸汽和过热蒸汽的温度在摄氏100~200度之间。优选的,应该在摄氏110~150度之间。
附图说明
下面结合附图详细说明本发明。
图1是采用本发明的方法的一种冲泡饮品的增香装置图,包括一个蒸汽发生器(1),蒸汽发生器(1)产生的蒸汽进入过热器(2)加热成为过热蒸汽,过热蒸汽通过管道进入蒸馏室(3),对蒸馏室(3)中的植物材料(包括冲泡后的残渣和用于增加香味的植物材料)进行加热蒸馏,蒸馏出的香味成分与水蒸气一同进入冷凝器(4),并在冷凝器(4)中凝结成香露(水和香味成分的混合物),香露在重力作用下自然流出,滴落在香露收集容器中,也可以直接滴落在盛装冲泡好的茶水等饮料的杯子中。
一般的装置应有的外壳、支架、连接件等,因为不影响本发明的目的的实现,可以根据造型需要任意设计,图中未画出,也不再赘述。
蒸汽发生器和过热器可以使用各种热源。
过热器可以设有温控装置,用来控制过热蒸汽的温度。采用电热器件作为蒸汽发生器的热源时,可以通过调节电热器件的发热功率调节蒸汽发生速度。
1.本发明充分挖掘利用了各种冲泡材料的香气成分,相当于提高了茶叶、咖啡等商品一个档次,同时可以随意添加其他香味成分,包括但不限于各种植物材料的香味成分。
Claims (3)
1.一种冲泡饮品的增香方法,其特征在于将将植物材料用沸水或者热水或者冷水冲泡,固液分离后得到饮料和残渣,将残渣用蒸汽或过热蒸汽加热,蒸馏出其中的香味成分,香味成分和水蒸汽在冷凝器中冷凝形成香露,即水和香味成分的混合物,将香露加入冲泡好的饮料,即可实现充分利用植物材料中香味成分的目的。
2.包括一个蒸汽发生器(1),蒸汽发生器(1)产生的蒸汽进入过热器(2)加热成为过热蒸汽,过热蒸汽通过管道进入蒸馏室(3),对蒸馏室(3)中的植物材料(包括冲泡后的残渣和用于增加香味的植物材料)进行加热蒸馏,蒸馏出的香味成分与水蒸气一同进入冷凝器(4),并在冷凝器(4)中凝结成香露(水和香味成分的混合物),香露在重力作用下自然流出,滴落在香露收集容器中,也可以直接滴落在盛装冲泡好的茶水等饮料的杯子中。
3.根据权利要求2所说的装置,其特征在于过热器(2)设有温控装置。
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