CN112189739B - High-aroma-preserving instant coffee and preparation method thereof - Google Patents
High-aroma-preserving instant coffee and preparation method thereof Download PDFInfo
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- 235000021539 instant coffee Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 161
- 125000003118 aryl group Chemical group 0.000 claims abstract description 103
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 78
- 239000000843 powder Substances 0.000 claims abstract description 44
- 239000000126 substance Substances 0.000 claims abstract description 30
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 235000015073 liquid stocks Nutrition 0.000 claims abstract description 20
- 239000011550 stock solution Substances 0.000 claims abstract description 20
- 238000001694 spray drying Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000243 solution Substances 0.000 claims abstract description 16
- 241000533293 Sesbania emerus Species 0.000 claims description 42
- 238000000605 extraction Methods 0.000 claims description 41
- 238000004821 distillation Methods 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 16
- 239000007921 spray Substances 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 11
- 238000009833 condensation Methods 0.000 claims description 9
- 230000005494 condensation Effects 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 239000003651 drinking water Substances 0.000 claims description 7
- 235000020188 drinking water Nutrition 0.000 claims description 7
- 238000001704 evaporation Methods 0.000 claims description 7
- 230000008020 evaporation Effects 0.000 claims description 7
- 239000011552 falling film Substances 0.000 claims description 7
- 239000005457 ice water Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000005194 fractionation Methods 0.000 abstract 1
- 241000723377 Coffea Species 0.000 description 50
- 230000000052 comparative effect Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000003809 water extraction Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 241001107098 Rubiaceae Species 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 241000769888 Canephora <angiosperm> Species 0.000 description 1
- 235000007460 Coffea arabica Nutrition 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 235000002187 Coffea robusta Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000005406 washing 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
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
Abstract
The utility model relates to a high-aroma-preserving instant coffee and a preparation method thereof, wherein the preparation method comprises the following steps: extracting the coffee powder with water to obtain aromatic liquid stock solution and low-aromatic extract; distilling and separating the aromatic liquid stock solution to obtain aromatic liquid and low-aromatic liquid components; fractionating the aromatic liquid at 50-65 ℃ and a vacuum degree of-0.07 to-0.09 Mpa, collecting gas generated by fractionation, and condensing to obtain concentrated aromatic liquid; mixing the low-aroma liquid component with the low-aroma extract, and concentrating to obtain concentrated coffee liquid; spray drying the concentrated coffee solution to obtain coffee dry powder; atomizing the aromatic liquid, and mixing with the coffee dry powder to obtain instant coffee. The utility model recovers the coffee aroma in the production process of instant coffee, collects the concentrated aromatic liquid with higher concentration by a low-temperature rectification technology, atomizes the concentrated aromatic liquid and mixes the atomized concentrated aromatic liquid with the coffee dry powder to obtain the instant coffee, and the instant coffee retains high-content aromatic substances and has stronger aroma.
Description
The utility model relates to a Chinese patent application with the application number of 201710286932.0, the application date of 2017, 04 and 27, and the name of instant coffee and a preparation method thereof.
Technical Field
The utility model relates to instant coffee and a preparation method thereof.
Background
Instant coffee (soluble coffee/instant coffee) is a food material commonly available on the market, defined as a solid beverage according to GB/T29602: the solid beverage is prepared from coffee bean and/or coffee product (ground coffee powder, coffee extract or concentrate thereof) as raw materials, and food additive without adding other food adjuvants. Instant coffee is one of the solid beverages of coffee and is an important raw material for instant coffee beverages.
The commercial instant coffee product is mainly prepared by selecting raw coffee beans, and processing the raw coffee beans through the processes of baking, grinding, extracting, concentrating, spray drying, packaging and the like, wherein the fragrance of the product of the process is always lost in the processing process, and the rest is left. Currently, commercial instant coffee enterprises often use a method of adding coffee essence or coffee extract to a coffee concentrate prior to spray drying to enhance the aroma, flavor and quality of instant coffee products. The instant coffee product obtained by the method meets the market demand to a certain extent, but has the problem of consumer acceptance of the artificial synthetic essence, and meanwhile, the problem of fragrance loss in the spray drying process still exists by adopting the method of adding before spray drying.
Disclosure of Invention
The utility model aims to overcome the defects of the prior art and provide a preparation method of instant coffee.
In order to solve the technical problems, the utility model adopts the following technical scheme:
a method of preparing instant coffee, the method comprising the steps of:
(1) Roasting the green coffee beans, and grinding the green coffee beans to the fineness of 5-35 meshes to obtain ground coffee powder;
(2) Extracting the ground coffee powder obtained in the step (1) with water at 170-200 ℃ and 0.8-1.6 Mpa, wherein when the quality of the extracted liquid is a set value in the extraction process, the extracted liquid is used as an aromatic liquid stock solution, the extraction is continued, and the rest extracted liquid is used as a low-aroma extract;
(3) Distilling and separating the aromatic liquid stock solution obtained in the step (2) to obtain aromatic liquid and low-aromatic liquid components;
(4) Distilling the aromatic liquid obtained in the step (3) at 50-65 ℃ and a vacuum degree of-0.07 to-0.09 Mpa, collecting gas generated by distillation and condensing to obtain concentrated aromatic liquid and aromatic liquid raffinate;
(5) Mixing the low-aroma liquid component obtained in the step (3) with the low-aroma extract obtained in the step (2), and concentrating until the solid content is 45-50%, thus obtaining concentrated solution;
(6) Mixing the aromatic liquid raffinate obtained in the step (4) and the concentrated liquid obtained in the step (5) uniformly to obtain concentrated coffee liquid;
(7) Spray drying the concentrated coffee solution obtained in the step (6) to obtain coffee dry powder;
(8) And (3) atomizing the concentrated aromatic liquid obtained in the step (4), and mixing with the coffee dry powder obtained in the step (7) to obtain the instant coffee.
Coffee is a perennial evergreen shrub or small arbor of the genus Rubiaceae (Rubiaceae), native to the north in africa, and is now widely planted in tropical and subtropical areas such as asia, africa, latin america, oceangoin, etc. Raw coffee beans, which are endosperm parts of coffee fruits, are prepared from ripe fresh coffee fruits (Cherry coffee) by dry processing (main process flow: sun-drying, peeling, wind removal, screening and classification) or wet processing (main process flow: cleaning, peeling, fermenting, bean washing, soaking, drying, shelling, polishing, classification, and sorting). There are two types of coffee that are commonly used for drinking: small-grain coffee (Arabica coffee), medium-grain coffee (Robusta coffee, cofea canephora).
Further, the baking temperature in the step (1) is 160-230 ℃ and the baking time is 10-20 min.
Further, in the step (2), the set value is 20% or more of the total extracted liquid mass.
Further preferably, the set value is 20% -30% of the total extracted liquid quality.
In the utility model, all the extracted liquid can be used as the original liquid of the aromatic liquid to be distilled and separated, and the aromatic substances in the extracted liquid can be recovered, but in the actual operation process, when the extracted liquid is 20-30% of the total mass of the extracted liquid, the content of the aromatic substances in the extracted liquid is relatively high, and at the moment, the total amount of the extracted liquid is not more easy to further process. Therefore, the extracted liquid is more preferably used as the aromatic liquid stock solution when the mass of the extracted liquid is 20% -30% of the total mass of the extracted liquid.
Further, in the step (2), the extraction time is 10 min-45 min.
Further, in the step (3), the distillation is performed at 120 to 140℃and 0.31 to 0.33 MPa.
Further preferably, in step (3), the distillation separation is performed as follows: and (3) introducing the aromatic liquid stock solution obtained in the step (2) into a flash tank, introducing the steam obtained by flash evaporation into a distillation tower for distillation, collecting gas generated by distillation, condensing to obtain the aromatic liquid, and collecting liquid at the bottom of the distillation tower to obtain the low-aromatic liquid component, wherein the condensing temperature of the condensation is 4-10 ℃.
Further, in the step (5), the concentration is performed under the conditions of 50-80 ℃ and a vacuum degree of-0.07 MPa to-0.09 MPa.
Further, in the step (5), the concentration adopts three-effect falling film concentration.
Further, in the step (4), the cooling material used for condensation is water at 0-1 ℃.
Further, in step (4), the distillation uses a rotary evaporator.
Further, in the step (8), the mixing is performed in a fluidized bed with a spray head, and the mixing is specifically performed as follows: and (3) conveying the coffee dry powder obtained in the step (7) into a fluidized bed, atomizing the concentrated aromatic liquid obtained in the step (4) by using the spray head, and mixing the atomized aromatic liquid with the coffee dry powder in the fluidized bed.
The devices involved are all devices commonly used in the industry.
Preferably, the spray drying apparatus used for spray drying employs a spray drying tower manufactured by Jiahe food industry Co., ltd. The spray drying tower comprises nozzles, a drying tower inlet end and a drying tower body, wherein the nozzles are arranged on the drying tower inlet end, the number of the nozzles is at least three, and the nozzles are uniformly arranged along the same circumference. The specific structure is as described in the patent application number 201020022379.3.
The utility model adopts another technical scheme that: an instant coffee is prepared by the above preparation method.
Due to the implementation of the technical scheme, compared with the prior art, the utility model has the following advantages:
the instant coffee takes raw coffee beans as raw materials, aroma substances are recovered to obtain coffee aromatic liquid in the production process of the instant coffee, then the low-moisture and high-concentration coffee aromatic liquid is collected by a low-temperature rectification technology, and then the high-concentration coffee aromatic liquid is atomized and mixed with spray-dried coffee dry powder to produce an instant coffee product with strong aroma and good aroma quality, the aroma of the product is strong, various indexes of the product meet the product execution standard, and the aroma content is higher than that of the instant coffee by more than 40% in the conventional production method.
The preparation method can greatly reduce the loss of aroma in the coffee production process.
Drawings
FIG. 1 is an SPME-GC-MS analysis chart of the aroma of instant coffee of example 1 and comparative example 1.
Detailed Description
The utility model creatively invents an instant coffee product with strong aroma and good aroma quality, which is produced by comprehensively using aroma recovery equipment, a rotary evaporator and a fluidized bed (for atomizing and backfilling concentrated aromatic liquid) with raw coffee beans as raw materials, wherein various product indexes meet product execution standards, and the aromatic substance content is higher than that of the instant coffee by more than 40% in the conventional production method.
The utility model is further described below in connection with specific embodiments.
Example 1
Taking 10 tons of Vietnam Robasta secondary coffee beans and 100 tons of drinking water, and preparing instant coffee according to the following steps:
(1) Roasting the coffee beans under the condition of 160-230 ℃ (the temperature change range of a roasting curve) for 700-750 s to obtain roasted coffee beans;
(2) Grinding the roasted coffee beans obtained in the step (1) to 30 meshes on a coffee bean grinder to obtain ground coffee powder;
(3) The ground coffee powder obtained in the step (2) is sent to an extraction tank for water extraction, the extraction temperature is 175 ℃, the extraction pressure is 1.0Mpa, the extraction time is 25min, when the mass of the extracted liquid is 25% of the total extracted liquid mass in the extraction process, the extracted liquid is used as aromatic liquid stock solution (25 tons), the residual water is continuously extracted, and the residual extracted liquid is used as low-aroma extract (75 tons);
(4) Directly conveying the aromatic liquid stock solution obtained in the step (3) into a flash tank, distilling the vapor obtained by flash evaporation in a distillation tower, collecting gas generated by distillation and condensing to obtain aromatic liquid, and collecting liquid at the bottom of the distillation tower to obtain a low-aromatic liquid component, wherein the distillation is performed under the conditions of 135 ℃ and 0.32MPa, and the cooling substance used by condensation is water at 4 ℃.
(5) Adding the aromatic liquid obtained in the step (4) into a rotary evaporator, fractionating the aromatic liquid at 60 ℃ and under the vacuum degree of-0.08 Mpa, volatilizing the aromatic substance into gas, introducing the aromatic substance gas into a condenser, and condensing the gas with ice water at 1 ℃, wherein the condensate is a concentrated aromatic liquid, the content of the aromatic substance in the concentrated aromatic liquid is about 4%, and the residual aromatic liquid is remained at the bottom of the evaporator.
(6) Mixing the low-aroma liquid component obtained in the step (4) with the low-aroma extract obtained in the step (3), concentrating to obtain a concentrated solution with the solid content of 45%, concentrating by adopting a three-effect falling film, and carrying out at 60 ℃ and under the vacuum degree of-0.08 Mpa;
(7) Mixing the aromatic liquid raffinate obtained in the step (5) and the concentrated liquid obtained in the step (6) uniformly to obtain concentrated coffee liquid;
(8) Spray drying the concentrated coffee solution obtained in the step (7) to obtain coffee dry powder;
(9) Delivering the coffee dry powder obtained in the step (8) into a fluidized bed with a spray head, atomizing the concentrated aromatic liquid obtained in the step (5) by the spray head, and mixing with the coffee dry powder in the fluidized bed to obtain instant coffee, wherein the total amount of aroma substances in the instant coffee is 253.04 mug/kg.
Example 2
10 tons of Yunnan Alabika three-stage coffee beans and 200 tons of drinking water are taken, and instant coffee is prepared according to the following steps:
(1) Roasting the coffee beans under the condition of 160-230 ℃ (the temperature change range of a roasting curve) for 750 seconds to obtain roasted coffee beans;
(2) Grinding the roasted coffee beans obtained in the step (1) to 5 meshes on a coffee bean grinder to obtain ground coffee powder;
(3) The ground coffee powder obtained in the step (2) is sent to an extraction tank for water extraction, the extraction temperature is 170 ℃, the extraction pressure is 0.9Mpa, the extraction time is 40min, when the mass of the extracted liquid is 30% of the total extracted liquid mass in the extraction process, the extracted liquid is used as aromatic liquid stock solution (25 tons), the residual water is continuously extracted, and the residual extracted liquid is used as low-aroma extract (75 tons);
(4) Directly conveying the aromatic liquid stock solution obtained in the step (3) into a flash tank, distilling the vapor obtained by flash evaporation in a distillation tower, collecting gas generated by distillation and condensing to obtain aromatic liquid, and collecting liquid at the bottom of the distillation tower to obtain a low-aromatic liquid component, wherein the distillation is performed under the conditions of 140 ℃ and 0.31MPa, and the cooling substance used by condensation is water at 6 ℃.
(5) Adding the aromatic liquid obtained in the step (4) into a rotary evaporator, fractionating the aromatic liquid at 50 ℃ and under the vacuum degree of-0.09 Mpa, volatilizing the aromatic substance into gas, introducing the aromatic substance gas into a condenser, and condensing the gas with ice water at 1 ℃, wherein the condensate is a concentrated aromatic liquid, the content of the aromatic substance in the concentrated aromatic liquid is about 6.5%, and the aromatic liquid residual liquid is remained at the bottom of the evaporator.
(6) Mixing the low-aroma liquid component obtained in the step (4) with the low-aroma extract obtained in the step (3), concentrating to obtain a concentrated solution with the solid content of 50%, concentrating by adopting a three-effect falling film, and carrying out the concentration under the conditions of 80 ℃ and the vacuum degree of-0.07 Mpa;
(7) Mixing the aromatic liquid raffinate obtained in the step (5) and the concentrated liquid obtained in the step (6) uniformly to obtain concentrated coffee liquid;
(8) Spray drying the concentrated coffee solution obtained in the step (7) to obtain coffee dry powder;
(9) Delivering the coffee dry powder obtained in the step (8) into a fluidized bed with a spray head, atomizing the concentrated aromatic liquid obtained in the step (5) by the spray head, and mixing with the coffee dry powder in the fluidized bed to obtain instant coffee, wherein the total amount of aroma substances in the instant coffee is 318.54 mug/kg.
Example 3
Taking 5 tons of Vietnam Robasta secondary coffee beans, 5 tons of Yunnan Albika tertiary coffee beans and 160 tons of drinking water, and preparing instant coffee according to the following steps:
(1) Roasting the coffee beans under the condition of 160-230 ℃ (temperature change range of a roasting curve) for 700 seconds to obtain roasted coffee beans;
(2) Grinding the roasted coffee beans obtained in the step (1) to 35 meshes on a coffee bean grinder to obtain ground coffee powder;
(3) The ground coffee powder obtained in the step (2) is sent to an extraction tank for water extraction, the extraction temperature is 190 ℃, the extraction pressure is 1.2Mpa, the extraction time is 30min, in the extraction process, when the mass of the extracted liquid is 20% of the total extracted liquid mass, the extracted liquid is used as aromatic liquid stock solution (25 tons), the residual water is continuously extracted, and the residual extracted liquid is used as low-aroma extract (75 tons);
(4) Directly conveying the aromatic liquid stock solution obtained in the step (3) into a flash tank, distilling the vapor obtained by flash evaporation in a distillation tower, collecting gas generated by distillation and condensing to obtain aromatic liquid, and collecting liquid at the bottom of the distillation tower to obtain a low-aromatic liquid component, wherein the distillation is performed under the conditions of 135 ℃ and 0.31MPa, and the cooling material used by condensation is water at 10 ℃.
(5) Adding the aromatic liquid obtained in the step (4) into a rotary evaporator, fractionating the aromatic liquid at 65 ℃ and under the vacuum degree of-0.07 Mpa, volatilizing the aromatic substance into gas, introducing the aromatic substance gas into a condenser, and condensing the gas with ice water at 1 ℃, wherein the condensate is a concentrated aromatic liquid, the content of the aromatic substance in the concentrated aromatic liquid is about 5.5%, and the aromatic liquid residual liquid is remained at the bottom of the evaporator.
(6) Mixing the low-aroma liquid component obtained in the step (4) with the low-aroma extract obtained in the step (3), concentrating to obtain a concentrated solution with the solid content of 45%, concentrating by adopting a three-effect falling film, and carrying out concentration under the conditions of 50 ℃ and the vacuum degree of-0.09 Mpa;
(7) Mixing the aromatic liquid raffinate obtained in the step (5) and the concentrated liquid obtained in the step (6) uniformly to obtain concentrated coffee liquid;
(8) Spray drying the concentrated coffee solution obtained in the step (7) to obtain coffee dry powder;
(9) Delivering the coffee dry powder obtained in the step (8) into a fluidized bed with a spray head, atomizing the concentrated aromatic liquid obtained in the step (5) by the spray head, and mixing with the coffee dry powder in the fluidized bed to obtain instant coffee, wherein the total amount of aroma substances in the instant coffee is 273.85 mug/kg.
Comparative example 1
Taking 10 tons of Vietnam Robasta secondary coffee beans and 100 tons of drinking water, and preparing instant coffee according to the following steps:
(1) Roasting the coffee beans under the condition of 160-230 ℃ (the temperature change range of a roasting curve) for 700-750 s to obtain roasted coffee beans;
(2) Grinding the roasted coffee beans obtained in the step (1) to 30 meshes on a coffee bean grinder to obtain ground coffee powder;
(3) The ground coffee powder obtained in the step (2) is sent to an extraction tank for water extraction, the extraction temperature is 175 ℃, the extraction pressure is 1.0Mpa, the extraction time is 25min, when the mass of the extracted liquid is 25% of the total extracted liquid mass in the extraction process, the extracted liquid is used as aromatic liquid stock solution (25 tons), the residual water is continuously extracted, and the residual extracted liquid is used as low-aroma extract (75 tons);
(4) Directly conveying the aromatic liquid stock solution obtained in the step (3) into a flash tank, distilling the vapor obtained by flash evaporation in a distillation tower, collecting gas generated by distillation and condensing to obtain aromatic liquid, and collecting liquid at the bottom of the distillation tower to obtain a low-aromatic liquid component, wherein the distillation is performed under the conditions of 135 ℃ and 0.32MPa, and the cooling substance used by condensation is water at 4 ℃.
(5) Mixing the low-aroma liquid component obtained in the step (4) with the low-aroma extract obtained in the step (3), and concentrating until the solid content is 45%, thus obtaining a concentrated solution;
(6) Adding the aromatic liquid obtained in the step (4) into the concentrated liquid obtained in the step (5), and then spray-drying to obtain instant coffee, wherein the total amount of aroma substances in the instant coffee is 175.09 mug/kg.
The aroma analyses of the instant coffee of example 1 and comparative example 1 are shown in table 1.
Table 1 is a table comparing the total amount of aroma of instant coffee of example 1 and comparative example 1
The instant coffee of example 1 and comparative example 1 was subjected to aroma SPME-GC-MS analysis, and the results are shown in FIG. 1.
The present utility model has been described in detail with the purpose of enabling those skilled in the art to understand and practice the present utility model, but not to limit the scope of the present utility model, and the present utility model is not limited to the above-described embodiments, and all equivalent changes or modifications according to the spirit of the present utility model should be covered in the scope of the present utility model.
Claims (3)
1. A method of preparing instant coffee, comprising the steps of:
(1) Roasting 10 tons of Vietnam Robasta secondary coffee beans for 700s to 750s at 160 ℃ to 230 ℃ to obtain roasted coffee beans;
(2) Grinding the roasted coffee beans obtained in the step (1) to 30 meshes on a coffee bean grinder to obtain ground coffee powder;
(3) Delivering the ground coffee powder obtained in the step (2) to an extraction tank for extraction by using 100 tons of drinking water, wherein the extraction temperature is 175 ℃, the extraction pressure is 1.0Mpa, the extraction time is 25min, in the extraction process, when the mass of the extracted liquid is 25% of the total extracted liquid mass, the extracted liquid is used as an aromatic liquid stock solution, the residual water is continuously extracted, and the residual extracted liquid is used as a low-aroma extracted liquid;
(4) Directly conveying the aromatic liquid stock solution obtained in the step (3) into a flash tank, distilling the flashed steam in a distillation tower, collecting gas generated by distillation and condensing to obtain aromatic liquid, and collecting liquid at the bottom of the distillation tower to obtain a low-aromatic liquid component, wherein the distillation is performed under the conditions of 135 ℃ and 0.32MPa, and the cooling substance used for condensation is water at 4 ℃;
(5) Adding the aromatic liquid obtained in the step (4) into a rotary evaporator, fractionating at 60 ℃ and under the vacuum degree of-0.08 Mpa, volatilizing aroma substances into gas, introducing the aroma substance gas into a condenser, and condensing with ice water at 1 ℃, wherein the condensate is a concentrated aromatic liquid, and residual aromatic liquid remains at the bottom of the evaporator;
(6) Mixing the low-aroma liquid component obtained in the step (4) with the low-aroma extract obtained in the step (3), and concentrating to obtain a concentrated solution with a solid content of 45%, wherein the concentration is performed by adopting a three-effect falling film and is performed under the conditions of 60 ℃ and a vacuum degree of-0.08 Mpa;
(7) Mixing the aromatic liquid raffinate obtained in the step (5) and the concentrated liquid obtained in the step (6) uniformly to obtain concentrated coffee liquid;
(8) Spray drying the concentrated coffee solution obtained in the step (7) to obtain coffee dry powder;
(9) And (3) conveying the coffee dry powder obtained in the step (8) into a fluidized bed with a spray head, atomizing the concentrated aromatic liquid obtained in the step (5) by the spray head, and mixing the atomized aromatic liquid with the coffee dry powder in the fluidized bed to obtain the instant coffee.
2. A method of preparing instant coffee, comprising the steps of:
s1, baking 10 tons of Yunnan Albika three-stage coffee beans for 750 seconds at 160-230 ℃ to obtain baked coffee beans;
s2, grinding the roasted coffee beans obtained in the step S1 on a coffee bean grinder to 5 meshes to obtain ground coffee powder;
s3, delivering the ground coffee powder obtained in the step S2 to an extraction tank for extraction by 200 tons of drinking water, wherein the extraction temperature is 170 ℃, the extraction pressure is 0.9Mpa, the extraction time is 40min, in the extraction process, when the mass of the extracted liquid is 30% of the total mass of the extracted liquid, the extracted liquid is used as an aromatic liquid stock solution, the residual water is continuously extracted, and the residual extracted liquid is used as a low-aroma extract;
s4, directly conveying the aromatic liquid stock solution obtained in the step S3 into a flash tank, distilling the steam obtained by flash evaporation in a distillation tower, collecting gas generated by distillation and condensing to obtain aromatic liquid, and collecting liquid at the bottom of the distillation tower to obtain a low-aromatic liquid component, wherein the distillation is performed under the conditions of 140 ℃ and 0.31MPa, and the cooling substance used by condensation is water at 6 ℃;
s5, adding the aromatic liquid obtained in the step S4 into a rotary evaporator, fractionating the aromatic liquid at 50 ℃ and under the vacuum degree of-0.09 Mpa, volatilizing aroma substances into gas, introducing the aroma substances into a condenser, and condensing the gas with ice water at 1 ℃, wherein the condensate is a concentrated aromatic liquid, and the residual aromatic liquid at the bottom of the evaporator is residual liquid;
s6, mixing the low-aroma liquid component obtained in the step S4 with the low-aroma extract obtained in the step S3, concentrating to obtain a concentrated solution with the solid content of 50%, concentrating by adopting a three-effect falling film, and carrying out concentration under the conditions of 80 ℃ and the vacuum degree of-0.07 Mpa;
s7, mixing the aromatic liquid raffinate obtained in the step S5 and the concentrated solution obtained in the step S6 uniformly to obtain concentrated coffee liquid;
s8, spray drying the concentrated coffee liquid obtained in the step S7 to obtain coffee dry powder;
and S9, conveying the coffee dry powder obtained in the step S8 into a fluidized bed with a spray head, atomizing the concentrated aromatic liquid obtained in the step S5 by the spray head, and mixing the atomized aromatic liquid with the coffee dry powder in the fluidized bed to obtain the instant coffee.
3. A method of preparing instant coffee, comprising the steps of:
(A) Roasting 5 tons of Vietnam Robasta secondary coffee beans and 5 tons of Yunnan Albika tertiary coffee beans at 160-230 ℃ for 700 seconds to obtain roasted coffee beans;
(B) Grinding the roasted coffee beans obtained in the step (A) to 35 meshes on a coffee bean grinder to obtain ground coffee powder;
(C) Delivering the ground coffee powder obtained in the step (B) to an extraction tank for extraction by 160 tons of drinking water, wherein the extraction temperature is 190 ℃, the extraction pressure is 1.2Mpa, the extraction time is 30min, in the extraction process, when the mass of the extracted liquid is 20% of the total extracted liquid mass, the extracted liquid is used as an aromatic liquid stock solution, the residual water is continuously extracted, and the residual extracted liquid is used as a low-aroma extracted liquid;
(D) Directly conveying the aromatic liquid stock solution obtained in the step (C) into a flash tank, distilling the steam obtained by flash evaporation in a distillation tower, collecting gas generated by distillation and condensing to obtain aromatic liquid, and collecting liquid at the bottom of the distillation tower to obtain a low-aromatic liquid component, wherein the distillation is performed under the conditions of 135 ℃ and 0.31MPa, and the cooling substance used by condensation is water at 10 ℃;
(E) Adding the aromatic liquid obtained in the step (D) into a rotary evaporator, fractionating the aromatic liquid at 65 ℃ and under the vacuum degree of-0.07 Mpa, volatilizing aroma substances into gas, introducing the aroma substances into a condenser, condensing the gas with ice water at 1 ℃, wherein the condensate is a concentrated aromatic liquid, and leaving aromatic liquid raffinate at the bottom of the evaporator;
(F) Mixing the low-aroma liquid component obtained in the step (D) and the low-aroma extract obtained in the step (C), concentrating to obtain a concentrated solution with the solid content of 45%, concentrating by adopting a three-effect falling film, and carrying out at 50 ℃ and under the vacuum degree of-0.09 Mpa;
(G) Mixing the aromatic liquid raffinate obtained in the step (E) and the concentrated liquid obtained in the step (F) uniformly to obtain concentrated coffee liquid;
(H) Spray drying the concentrated coffee solution obtained in the step (G) to obtain coffee dry powder;
(I) And (3) conveying the coffee dry powder obtained in the step (H) into a fluidized bed with a spray head, atomizing the concentrated aromatic liquid obtained in the step (E) by the spray head, and mixing the atomized aromatic liquid with the coffee dry powder in the fluidized bed to obtain the instant coffee.
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| CN108935871B (en) * | 2018-07-18 | 2021-05-11 | 大闽食品（漳州）有限公司 | Method for preparing light-colored coffee by taking coffee beans as raw materials |
| CN110973321A (en) * | 2019-12-27 | 2020-04-10 | 昆明弘承商贸有限公司 | Low-temperature instant coffee and process for freezing and concentrating solution thereof |
| CN111202154A (en) * | 2020-02-28 | 2020-05-29 | 大闽食品（漳州）有限公司 | Preparation method of high-aroma instant cold-extraction coffee powder |
| CN112616979A (en) * | 2020-12-31 | 2021-04-09 | 德宏依诺纯咖啡有限公司 | Instant coffee freeze-drying pretreatment device and process method thereof |
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| KR100510322B1 (en) * | 2003-03-18 | 2005-08-26 | 김세일 | Method for preparing instant coffee containing aroma extract |
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| CN107114533A (en) | 2017-09-01 |
| CN112189739A (en) | 2021-01-08 |
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