CN112568350A - Coffee pericarp beverage and preparation method thereof - Google Patents
Coffee pericarp beverage and preparation method thereof Download PDFInfo
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- CN112568350A CN112568350A CN202011470654.2A CN202011470654A CN112568350A CN 112568350 A CN112568350 A CN 112568350A CN 202011470654 A CN202011470654 A CN 202011470654A CN 112568350 A CN112568350 A CN 112568350A
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Classifications
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of food processing, and discloses a coffee pericarp beverage which is prepared from the following materials: 40-60 parts of coffee pericarp juice; 3-4 parts of powdered sugar; 5-7 parts of chrysanthemum juice and roselle juice are prepared by the steps of extracting, mixing, blending, homogenizing, sterilizing, canning and the like. The beverage prepared by the method has comfortable mouthfeel and sweet, sour and delicious taste; the feeling of coolness is felt after the mouth; the color is light wine red and glossy; the fragrance is light; other food additives are not added, and the beverage can return to nature while being drunk; the preparation process is simple and suitable for large-scale production.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to a beverage, and particularly relates to a coffee pericarp beverage and a preparation method thereof.
Background
About 460kg of coffee pericarp exists in 1 ton of coffee berries, and the coffee pericarp contains water, protein, amino acid, carbohydrate, vitamin and mineral substance, and can be used as feed, organic fertilizer, methane, etc. The dried coffee pericarp is used as cattle feed, and the addition amount is about 16%. The coffee pericarp can also be used to make molasses, to extract protein, caffeine, to brew wine, to make vinegar, etc.
The research on the coffee by-products in China still stays at a lower level so far, and most of the by-products are concentrated together and used for composting in agricultural production and the like. The comprehensive utilization research on the coffee by-products is less, and the composition and nutrition evaluation research on the coffee peel is less. Although the foreign research on the coffee by-products is further subdivided into coffee pericarp, coffee husk, coffee silverskin, coffee grounds and the like, the deep research reports are also less. In recent years, huronglou and the like optimize the extraction process of Soluble Dietary Fiber (SDF) of coffee pericarp by using a response surface method, the extraction rate can reach 9.72 percent under the optimal condition, and the functional characteristics are good, but the product comparison and the structural characteristics are not further researched; kohambobo et al reported a method for measuring caffeine from coffee pericarp, and the measured content was 1.79%. In addition, in the aspect of peel application, the early-stage leimeilian and the like use the coffee peel to brew the coffee wine; in 2016, the influence of single-bacterium fermentation of Huronglong and the like by using HS-SPME/GC-MS and a sensory analysis technology on the flavor of coffee fruit wine is researched; shilian and the like report that coffee pulp can be used for livestock feed and has a certain promotion effect on the growth performance of livestock; zhang Yun He et al extracted anthocyanidin from Yunnan arabica coffee and studied its antioxidant property.
The research on the components and nutrition of the coffee pericarp is less abroad, the research on the application aspect is more, and in the aspect of the coffee pericarp, Usha utilizes gluconacetobacter to extract bacterial cellulose with higher crystallinity than natural cellulose from the coffee pericarp. Esquire et al, Bonilla hermosa et al, Murthy et al, all explore a number of unexplored fields for the nutritional composition of different coffee cherry peels, and report on the research of bioethanol generation, lactic acid fermentation, beta-glucosidase, tannase, biogas, silage, rhamnus beverage development, and the like in the aspect of peel application.
The planting yield of Yunnan coffee in China accounts for 99 percent of the whole country, and is the most abundant base for Chinese coffee pericarp resources. Most of the treated coffee peels are discarded, and a small part of the coffee peels are used as fertilizer because the acidity of the peels is higher, the coffee peels cannot be directly used as fertilizer, and the coffee peels can be applied only by neutralizing the coffee peels with more fertilizer. The small-grain coffee pericarp contains 11.5 ten thousand tons of small-grain coffee fresh pericarp and 2 ten thousand tons of small-grain coffee dry pericarp every year in Puer in Yunnan province, and the raw materials are many. A lot of small-grain coffee peels are produced by coffee enterprises with a lot of Pu' ers in the primary processing of coffee 6 years ago, and are lost almost never, so that the environment is polluted; some enterprises accumulate discarded small-grain coffee peels into fertilizers, and in the accumulation process, black water flows out to pollute the environment, and some black water flows out less due to accumulation in a pool. For technical reasons, no reprocessing of the pericarp of the arabica coffee is currently seen.
When the beverage appears, the beverage becomes a fast consumable, and the beverage is developed into an indispensable part in daily life of people. From the beginning, the beverage with the full aim of the mineral water in the supermarket and the shop is singly selected, even a common mineral water is continuously promoted to be new, and the status of the beverage is not reflected. With the rapid development of food industry and the increasing living standard of people, people put forward higher requirements on the food structure, the dietary habits gradually turn to foods with reasonable nutrition and health care functions, and represent healthy and green fermented foods, so that the market share can be further expanded. In recent years, the Chinese beverage market is vigorously developed, and carbonated beverages, tea beverages, fruit and vegetable juice beverages and functional beverages have a large proportion. The beverage is continuously mature, new technology is continuously developed, and new products meeting the taste and concept of consumers are continuously emerged. Therefore, the screening of the high-quality method suitable for the beverage and the development of novel beverage products have wide market and application prospect.
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the beverage prepared by taking the coffee pericarp as the raw material is prepared by processing the fresh coffee pericarp by a wet method, so that the pure natural low-alcohol fruit wine with coffee aroma and wine aroma is brewed, is palatable and has good health-care and health-preserving effects.
The invention aims to provide a coffee pericarp beverage.
Another object of the present invention is to provide a method of preparing a coffee cherry skin beverage.
According to the specific embodiment of the invention, the coffee pericarp beverage is prepared from the following raw materials in parts by weight: 40-60 parts of coffee pericarp juice; 3-4 parts of powdered sugar; 5-7 parts of chrysanthemum juice and 1-3 parts of roselle juice; preferably, the sugar powder is white granulated sugar.
According to the embodiment of the invention, the coffee pericarp beverage is further prepared from the following raw materials in parts by weight: 50 parts of coffee pericarp juice; 3.5 parts of powdered sugar; 6 parts of chrysanthemum juice and 2 parts of roselle juice.
A coffee pericarp beverage in accordance with an embodiment of the present invention, wherein the coffee pericarp juice is an arabica coffee pericarp juice.
Preferably, the coffee pericarp juice is ice red arabica coffee pericarp juice.
A coffee pericarp beverage in accordance with an embodiment of the present invention, wherein the preparation method of the coffee pericarp juice comprises the steps of:
(1) selecting fresh pericarp which is just taken off in primary processing of a ripe coffee fresh fruit, placing the fresh pericarp in a plate with holes, and inactivating enzyme for 20-25 minutes by using steam at the temperature of 120-; turning over the peel continuously in the enzyme deactivation process to ensure that the enzyme of the fresh coffee peel is uniformly deactivated; if the thickness reaches 5cm, the enzyme deactivation time is 25 minutes by using dry heat steam with the temperature of 200 ℃ and 230 ℃; when the enzyme is inactivated, a small amount of juice flows out of the coffee fresh peel, and the flowing juice is removed to avoid blocking the air vent;
(2) drying the fresh fruit peel subjected to enzyme deactivation in the step (1) to form dried fruit peel;
preferably, the moisture content of the dried pericarp is 11%; the drying is carried out by exposure to the sun or drying by a dryer;
(4) washing the dried pericarp obtained in the step (2) with water, adding 7-10 times of 88-92 ℃ hot water by weight for boiling for 4-6 minutes for the first time, separating the feed liquid to obtain a first filtrate, adding 4-6 times of 88-92 ℃ hot water by weight to the residue for boiling for 2-4 minutes for the second time, separating the feed liquid to obtain a second filtrate, adding 4-6 times of 88-92 ℃ hot water by weight to the residue for boiling for 2-4 minutes for the third time, separating the feed liquid to obtain a third filtrate, and combining the first filtrate, the second filtrate and the third filtrate to be uniformly mixed to form the coffee pericarp juice.
Preferably, the time for the first cooking is 5 minutes, the time for the second cooking is 3 minutes, and the time for the third cooking is 3 minutes.
According to the embodiment of the invention, the coffee pericarp beverage is characterized in that in the step (1), the perforated disc is a stainless steel disc with the aperture of 0.6-0.8 cm; the thickness of the fresh peel is 3-5 cm; in the step (3), a cover is covered during boiling to prevent volatilization; the feed liquid is separated each time and filtered by adopting filter cloth.
According to the embodiment of the invention, the method for preparing the chrysanthemum juice comprises the following steps: adding hot water into dried florets of the florets, soaking for 20-30 minutes, filtering, and taking filtrate to obtain the chrysanthemum juice; preferably, the adding ratio of dried florets of florists chrysanthemum to water is 1: 100; the soaking time is 25 minutes; the temperature of the hot water is 92-93 ℃.
According to the embodiment of the invention, the method for preparing the roselle juice comprises the following steps: cutting dried flowers of roselle, adding hot water, soaking for 20-30 minutes, filtering, and taking filtrate to obtain the roselle juice; preferably, the adding ratio of the dry roselle flowers to the water is 1: 50; the soaking time is 25 minutes; the temperature of the hot water is 92-93 ℃.
The invention relates to a preparation method of a coffee pericarp beverage, which comprises the following steps:
i: putting sugar powder into a pot, frying to light yellow, cooling to blocks, and pulverizing into granules to obtain light yellow sugar powder granules;
II: adding the light yellow powdered sugar particles obtained in the step I into the coffee pericarp juice, uniformly mixing, adding the chrysanthemum juice after the light yellow powdered sugar particles are melted, uniformly stirring, adding the roselle juice, and uniformly stirring to obtain a blending liquid;
III: homogenizing: and (3) homogenizing the prepared liquid obtained in the step (2), sterilizing, and carrying out aseptic filling to obtain the coffee pericarp beverage.
According to the preparation method of the coffee pericarp beverage, in the step I, the particle size of the light yellow powdered sugar particles is 0.2-0.5 mm.
According to the embodiment of the invention, in the step III, the sterilization is high-temperature instantaneous sterilization, the sterilization temperature is 120-150 ℃, and the time is 15 s.
The beverage is a liquid for people or livestock, is packaged quantitatively and can be directly drunk or brewed by water according to a certain proportion, the ethanol content (mass component) is not more than 0.5 percent, the beverage can also be divided into beverage thick pulp or solid form, and the beverage has the functions of quenching thirst, supplementing energy and the like. "according to the general rule of GB10789-2007 beverages, nonalcoholic beverages are classified into 11 types such as carbonated beverages, fruit and vegetable juice beverages, protein beverages, packaged drinking water, tea beverages, coffee beverages, solid beverages, beverages for special uses, plant beverages, flavored beverages, and other beverages.
The beverage can be classified into fruit and vegetable juice, carbonated beverage, functional beverage, tea beverage, milk-containing beverage, coffee beverage, etc.
1. The fruit and vegetable juice beverage is the fruit and vegetable juice which is obtained by directly taking fresh or refrigerated fruits and vegetables (or fruits which are specially adopted) as raw materials, cleaning and selecting the raw materials and adopting physical methods such as squeezing, leaching, centrifuging and the like without adding any foreign substances. The juice is prepared by using fruit and vegetable juice as a base material and adding water, sugar, acid or spice.
2. Carbonated beverage (soda water) type product is beverage filled with carbon dioxide under certain conditions. The carbonated beverage mainly comprises the following components: acidic substances such as carbonated water and citric acid, white sugar, perfume, caffeine, artificial pigment, etc.
3. Functional beverage the functional beverage is a beverage which can regulate the functions of human body to a certain extent by adjusting the components and content proportion of nutrients in the beverage. According to the classification of the related information on functional beverages, it is considered that the functional beverages in a broad sense include sports beverages, energy beverages and other beverages having health-care effects.
4. The tea beverage is tea soup prepared by soaking tea in water, extracting, filtering, clarifying, etc., or tea soup added with water, sugar solution, sour agent, edible essence, fruit juice or plant (grain) extract.
5. The milk-containing beverage is prepared from fresh milk or dairy products by fermentation or non-fermentation. The milk-containing beverage is classified into a formulated milk-containing beverage and a fermented milk-containing beverage.
6. The coffee beverage comprises water extract or concentrated solution of coffee and instant coffee powder as raw materials, and is prepared into beverage, including concentrated coffee beverage, and low-caffeine coffee beverage.
The small-grain coffee pericarp is rich in nitrogen and potassium, the nitrogen content of the small-grain coffee pericarp is 1.40-1.56% (dry matter content), the potassium content is 0.32-0.37%, and the phosphorus content is 2.92-3.71%.
The small-grain coffee pericarp is made into pericarp tea, and needs to be soaked when being drunk. There was a slight burning sensation in the chest after drinking. The preparation method of the invention is a beverage obtained by finding a plurality of ingredients and carrying out formula tests by the inventor through years of tests and comparing more than 100 formulas. Under the natural condition that Pu' er tea has unique thickness, the yield of the small-grain coffee pericarp is higher.
The coffee pericarp beverage prepared by the invention tastes like ice black tea beverage, has cool feeling after being drunk, and is cool and comfortable when drunk at normal temperature; and has special fragrance.
The coffee pericarp is made into pericarp tea, which needs to be soaked when drinking, and has slight burning feeling in the thoracic cavity after drinking. The coffee pericarp beverage prepared by the invention has comfortable taste and sweet and sour taste; the mouth feels cool. The invention adopts the coffee pericarp juice, the chrysanthemum juice and the roselle juice which are prepared by special processes, and adopts a proper adding proportion, a special enzyme deactivation method for fresh coffee pericarp and an extraction method for dry pericarp.
Compared with the prior art, the invention has the following beneficial effects:
(1) the coffee pericarp beverage prepared by the invention has comfortable taste and sweet and sour taste; the feeling of coolness is felt after the mouth; the color is light wine red and glossy; the fragrance is light;
(2) the raw materials of the invention can adopt dried coffee pericarp, chrysanthemum, roselle and white granulated sugar, and the used raw materials are dried coffee pericarp and can be produced throughout the year; other food additives are not added, and the beverage can return to nature while being drunk;
(3) the manufacturing process is simple and is suitable for large-scale production;
(4) through sensory evaluation, the sensory evaluation scores of the organization state, the taste, the color and the flavor are higher, so that the method is more easily accepted by the public; the heavy metal content, the total number of bacterial colonies, the coliform group, the mould and the yeast content all accord with the national standard, and the production and the sale are facilitated.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The fresh pericarp of the coffee, the dried florets of the tribute chrysanthemum, the dried flowers of the roselle and the white granulated sugar adopted in the invention are all products widely sold in the market, and no more limitation is made.
In some more specific embodiments, the beverage is prepared from the following raw materials in parts by weight: 40-60 parts of coffee pericarp juice; 3-4 parts of powdered sugar; 5-7 parts of chrysanthemum juice; 1-3 parts of roselle juice.
In other more specific embodiments, the beverage is prepared from the following raw materials in parts by weight: 50 parts of coffee pericarp juice; 3.5 parts of powdered sugar; 6 parts of chrysanthemum juice; 2 parts of roselle juice, wherein the coffee pericarp juice is arabica coffee pericarp juice;
the preparation method of the arabica coffee pericarp juice comprises the following steps:
(1) selecting fresh pericarp which is just taken off during primary processing of a mature arabica coffee fresh fruit, placing the fresh pericarp in a plate with holes, and steaming the fresh pericarp for 20 to 25 minutes at the temperature of between 20 and 230 ℃ by using steam to inactivate enzyme so as to enable juice in the pericarp to flow out of the holes;
(2) drying the fresh fruit peel subjected to enzyme deactivation in the step (1) to form dried fruit peel; preferably, the moisture content of the dried pericarp is 11%; the drying is carried out by exposure to the sun or drying by a dryer;
washing the dried pericarp obtained in the step (2) with water, adding 7-10 times of 88-92 ℃ hot water by weight for boiling for 4-6 minutes for the first time, separating the feed liquid to obtain a first filtrate, adding 4-6 times of 88-92 ℃ hot water by weight to the residue for boiling for 2-4 minutes for the second time, separating the feed liquid to obtain a second filtrate, adding 4-6 times of 88-92 ℃ hot water by weight to the residue for boiling for 2-4 minutes for the third time, separating the feed liquid to obtain a third filtrate, combining the first filtrate, the second filtrate and the third filtrate, and uniformly mixing to obtain the small-grain coffee pericarp juice; preferably, the time for the first cooking is 5 minutes, the time for the second cooking is 3 minutes, and the time for the third cooking is 3 minutes.
The preparation method of the beverage comprises the following steps:
i: putting sugar powder into a pot, frying to light yellow, cooling to blocks, and pulverizing into granules to obtain light yellow sugar powder granules;
II: adding the light yellow powdered sugar particles obtained in the step I into the small-grain coffee pericarp juice, uniformly mixing, adding the chrysanthemum juice after the light yellow powdered sugar particles are melted, uniformly stirring, adding the roselle juice, and uniformly stirring to obtain a blended liquid;
III: homogenizing: and (3) homogenizing the prepared liquid obtained in the step (2), sterilizing, and carrying out aseptic filling to obtain the coffee pericarp beverage.
Example 1
The embodiment provides a coffee pericarp beverage, which is prepared from the following raw materials: 40kg of arabica coffee pericarp juice; 4kg of white granulated sugar; 5kg of chrysanthemum juice; 1kg of roselle juice;
the preparation method of the coffee pericarp juice comprises the following steps:
(1) selecting fresh pericarp which is just taken off during primary processing of a mature arabica coffee fresh fruit, placing the fresh pericarp in a plate with holes, wherein the thickness is 3-4cm, and inactivating enzyme with steam at 230 ℃ for 20 minutes to enable juice in the pericarp to flow out of the holes; continuously turning over the pericarp in the enzyme deactivation process to uniformly deactivate the enzyme of the small-grain coffee fresh pericarp; when the enzyme is inactivated, a small amount of juice flows out of the fresh peel of the arabica coffee, and the flowing juice is removed in time so as to prevent the vent hole from being blocked;
(2) drying the fresh fruit peel subjected to enzyme deactivation in the step (1) in the sun to form a dried fruit peel with the moisture content of 10.8%;
(4) cleaning the dried pericarp obtained in the step (2) with water, adding 7 times of hot water with the weight of 92 ℃ for boiling for 4 minutes for the first time, and covering a cover during boiling to prevent volatilization; separating the feed liquid to obtain a first filtrate, adding 4 times of 88-92 ℃ hot water by weight to the residue, boiling for 4 minutes for the second time, separating the feed liquid to obtain a second filtrate, adding 4 times of 92 ℃ hot water by weight to the residue, boiling for 4 minutes for the third time, separating the feed liquid to obtain a third filtrate, combining the first filtrate, the second filtrate and the third filtrate, and mixing uniformly to form the small-grain coffee pericarp juice;
the preparation method of the chrysanthemum juice comprises the following steps: adding hot water with the temperature of 93 ℃ into dried floras of the flor;
the preparation method of the roselle juice comprises the following steps: cutting dried flowers of roselle, adding 50 times of 93 ℃ hot water by weight, soaking for 30 minutes, filtering, and taking filtrate to obtain the roselle juice;
the preparation method of the coffee pericarp beverage comprises the following steps:
i: putting white granulated sugar into a pot, frying the white granulated sugar into light yellow, cooling the white granulated sugar into blocks, and crushing the blocks into particles to obtain light yellow powdered sugar particles;
II: adding the light yellow powdered sugar particles obtained in the step I into the small-grain coffee pericarp juice, uniformly mixing, adding the chrysanthemum juice after the light yellow powdered sugar particles are melted, uniformly stirring, adding the roselle juice, and uniformly stirring to obtain a blended liquid;
III: homogenizing: and (3) homogenizing the prepared liquid obtained in the step (2), sterilizing, and carrying out aseptic filling to obtain the coffee pericarp beverage.
Example 2
The embodiment provides a coffee pericarp beverage, which is prepared from the following raw materials: 60kg of ice red arabica coffee pericarp juice; 3kg of powdered sugar; 7kg of chrysanthemum juice; 3kg of roselle juice; preferably, the sugar powder is white granulated sugar;
the preparation method of the seed coffee pericarp juice comprises the following steps:
(1) selecting fresh pericarp which is just taken off when the primary processing of the fresh ripe arabica coffee is carried out, placing the fresh pericarp in a stainless steel disc with holes, wherein the aperture is 0.6-0.8cm, the thickness is 3-5cm, and carrying out enzyme inactivation for 20-25 minutes by steam at 230 ℃ in the presence of 120-one materials so as to ensure that juice in the pericarp flows out of the holes; turning over the pericarp continuously in the enzyme deactivation process to ensure that the small-grain coffee pericarp is uniformly deactivated; if the enzyme deactivation time is 25 minutes by using dry hot steam with the temperature of 200 ℃ and 230 ℃; when the enzyme is inactivated, a small amount of juice flows out of the fresh skin of the arabica coffee, and the flowing juice is removed to avoid blocking the air vent;
(2) drying the fresh pericarp deactivated in the step (1) by a dryer to form dried pericarp with the water content of 11%;
(4) cleaning the dried pericarp obtained in the step (2) with water, adding 7-10 times of 88-92 ℃ hot water by weight, boiling for the first time for 5 minutes, and covering the dried pericarp with a cover during boiling to prevent volatilization; separating the feed liquid, filtering by using filter cloth to obtain a first filtrate, adding 5 times of 90 ℃ hot water by weight of the residue to the residue, boiling for 3 minutes for the second time, separating the feed liquid to obtain a second filtrate, adding 5 times of 90 ℃ hot water by weight of the residue to the residue, boiling for 3 minutes for the third time, separating the feed liquid to obtain a third filtrate, combining the first filtrate, the second filtrate and the third filtrate, and uniformly mixing to form the pericarp juice of the small-grain coffee seeds;
the preparation method of the chrysanthemum juice comprises the following steps: adding 100 times of hot water with the weight of 92 ℃ into dried floras of the floras;
the preparation method of the roselle juice comprises the following steps: cutting dried flowers of roselle, adding 50 times of hot water with the weight of 92 ℃, soaking for 25 minutes, filtering, and taking filtrate, namely the roselle juice;
the preparation method of the coffee pericarp beverage comprises the following steps:
i: putting sugar powder into a pot, parching to light yellow, cooling to block, and pulverizing into granules with particle diameter of 0.2-0.5mm to obtain light yellow sugar powder granules;
II: adding the light yellow powdered sugar particles obtained in the step I into the small-grain coffee pericarp juice, uniformly mixing, adding the chrysanthemum juice after the light yellow powdered sugar particles are melted, uniformly stirring, adding the roselle juice, and uniformly stirring to obtain a blended liquid;
III: homogenizing: and (3) homogenizing the prepared liquid obtained in the step (2), carrying out high-temperature instantaneous sterilization at the sterilization temperature of 120-.
Example 3
The embodiment provides a coffee pericarp beverage, which is prepared from the following raw materials: 63.5kg of ice red arabica coffee pericarp juice; 3.5kg of white granulated sugar; 6kg of chrysanthemum juice; 2kg of roselle juice;
the preparation method of the seed coffee pericarp juice comprises the following steps:
(1) the fresh pericarp which is just taken off when the primary processing of the fresh ripe arabica coffee fruit is selected, and the fresh pericarp has no rot, foreign matter, strange taste and basically consistent color and luster; placing in a stainless steel plate with holes with a hole diameter of 0.7cm per 10cm2About 83 small holes are provided to facilitate aeration and to allow a small amount of liquid to flow out; the thickness of the fresh peel is 3-5cm, steam is steamed for 20-25 minutes by using dry heat steam with the temperature of 200-230 ℃, and in the process, turning and stirring are carried out to ensure that the enzymes of the small-grain coffee fresh peel are uniformly inactivated; when the enzyme is inactivated, a small amount of juice flows out of the fresh skin of the arabica coffee, and the flowing juice is removed to avoid blocking the air vent;
(2) drying the fresh pericarp after enzyme deactivation in the step (1) by a dryer, and turning and stirring in the drying process to dry the fresh pericarp uniformly to form dried pericarp with the water content of 11%;
(4) taking 5kg of the dried pericarp obtained in the step (2), cleaning dust adhered on the surface with cold water, adding 40kg of 88-92 ℃ hot water, boiling at 90-92 ℃ for 5 minutes for the first time, and covering a cover during boiling to prevent volatilization; separating the feed liquid, and filtering the boiled arabica coffee pericarp juice by using filter cloth when the juice is skimmed; obtaining a first filtrate, adding 25kg of water at 88-92 ℃ into the dregs, boiling for 3 minutes at 90-92 ℃, filtering the boiled arabica coffee pericarp juice by using filter cloth when skimming, separating feed liquid to obtain a second filtrate, adding 25kg of water at 88-92 ℃, boiling for 3 minutes at 90-92 ℃, filtering the boiled arabica coffee pericarp juice by using filter cloth when skimming, separating the feed liquid to obtain a third filtrate, combining the first filtrate, the second filtrate and the third filtrate, and uniformly mixing to form 63.5kg of the arabica coffee pericarp juice; the obtained arabica coffee pericarp liquid is bright in color, wine red and uniform; slightly sour and sweet in taste; has hawthorn fruit fragrance and straw fragrance; the tissue distribution is uniform and no impurity exists; the ratio of material to liquid is 1: 18, extract was determined to be 48.00%;
the preparation method of the chrysanthemum juice comprises the following steps: adding 100 times of hot water with the weight of 92 ℃ into dried floras of the floras;
the preparation method of the roselle juice comprises the following steps: cutting dried flowers of roselle, adding 50 times of hot water with the weight of 92 ℃, soaking for 25 minutes, filtering, and taking filtrate, namely the roselle juice;
the preparation method of the coffee pericarp beverage comprises the following steps:
i: parching white sugar into light yellow, cooling, and pulverizing into granules with particle diameter of 0.2-0.5mm with pulverizer to obtain light yellow sugar powder granules;
II: adding the light yellow powdered sugar particles obtained in the step I into the small-grain coffee pericarp juice, uniformly mixing, adding the chrysanthemum juice after the light yellow powdered sugar particles are melted, uniformly stirring, adding the roselle juice, and uniformly stirring to obtain a blended liquid;
III: homogenizing: and (3) homogenizing the prepared liquid obtained in the step (2), carrying out high-temperature instantaneous sterilization at the sterilization temperature of 120-.
Comparative example 1
The only difference between this comparative example and example 3 is that: the raw materials lack chrysanthemum juice.
Comparative example 2
The only difference between this comparative example and example 3 is that: the raw material lacks roselle juice.
Sensory evaluation
The test method comprises the following steps: the beverages of examples 1 to 3 and comparative examples 1 to 2 were subjected to sensory evaluation by 20 trained sensory evaluators, and the results were scored with respect to color, flavor, taste and texture state by percent, and the score results were displayed as sample average scores (total score/number of evaluators) and as a total of four scores, and the sensory score results are shown in table 1:
TABLE 1 sensory Scoring results
| Group of | Organization state (30 points) | Mouthfeel (30 points) | Flavor (20 points) | Color and luster (20 points) | Total score |
| Example 1 | 25 | 24 | 14 | 16 | 79 |
| Example 2 | 26 | 25 | 17 | 18 | 86 |
| Example 3 | 27 | 26 | 19 | 17 | 89 |
| Comparative example 1 | 20 | 16 | 8 | 16 | 60 |
| Comparative example 2 | 18 | 16 | 7 | 18 | 59 |
As can be seen from Table 1, the sensory evaluation scores of examples 1 to 3 were high, and the texture, mouthfeel, flavor and color thereof were acceptable to the public and the properties were stable; the beverages obtained in examples 1 to 3 had a pleasant mouthfeel and a sweet and sour taste; the feeling of coolness is felt after the mouth; the color is light wine red and glossy; the fragrance is light; while comparative example 1 lacking chrysanthemum juice scored lower in both mouthfeel and flavor, and lacking roselle juice scored lower in the texture status of the beverage, the components and proportions of examples 1-3 of the present invention were all more reasonable.
Security evaluation
The test method comprises the following steps: according to the method of GBT 31121-:
TABLE 2 detection of microorganisms and contaminants
As can be seen from Table 2, the beverages prepared by the method of the present invention are suitable for production and sale, and the total number of colonies, coliform group bacteria, mold, yeast and pollutant contents all meet the national standards.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The coffee pericarp beverage is characterized by being prepared from the following raw materials in parts by weight: 40-60 parts of coffee pericarp juice; 3-4 parts of powdered sugar; 5-7 parts of chrysanthemum juice and 1-3 parts of roselle juice; preferably, the sugar powder is white granulated sugar.
2. The coffee pericarp beverage of claim 1, wherein said beverage is made from the following raw materials in parts by weight: 50 parts of coffee pericarp juice; 3.5 parts of powdered sugar; 6 parts of chrysanthemum juice and 2 parts of roselle juice.
3. The coffee pericarp beverage as claimed in claim 1 or 2, wherein the coffee pericarp juice is an arabica coffee pericarp juice; preferably, the coffee pericarp juice is ice red arabica coffee pericarp juice.
4. A coffee pericarp beverage as claimed in claim 1 or 2, wherein the preparation method of the coffee pericarp juice comprises the following steps:
(1) selecting fresh pericarp which is just taken off in primary processing of a ripe coffee fresh fruit, placing the fresh pericarp in a plate with holes, and inactivating enzyme for 20-25 minutes by using steam at the temperature of 120-;
(2) drying the fresh fruit peel subjected to enzyme deactivation in the step (1) to form dried fruit peel; preferably, the moisture content of the dried pericarp is 11%; the drying is carried out by exposure to the sun or drying by a dryer;
(3) cleaning the dried pericarp obtained in the step (2) with water, adding 7-10 times of 88-92 ℃ hot water by weight for boiling for 4-6 minutes for the first time, separating the feed liquid to obtain a first filtrate, adding 4-6 times of 88-92 ℃ hot water by weight to the residue for boiling for 2-4 minutes for the second time, separating the feed liquid to obtain a second filtrate, adding 4-6 times of 88-92 ℃ hot water by weight to the residue for boiling for 2-4 minutes for the third time, separating the feed liquid to obtain a third filtrate, combining the first filtrate, the second filtrate and the third filtrate, and uniformly mixing to obtain the coffee pericarp juice; preferably, the time for the first cooking is 5 minutes, the time for the second cooking is 3 minutes, and the time for the third cooking is 3 minutes.
5. The coffee pericarp beverage of claim 4, wherein in step (1), the perforated disk is a stainless steel disk with a pore size of 0.6-0.8 cm; the thickness of the fresh peel is 3-5 cm; in the step (3), a cover is covered during boiling to prevent volatilization; the feed liquid is separated each time and filtered by adopting filter cloth.
6. The coffee pericarp beverage as claimed in claim 1 or 2, wherein the chrysanthemum juice is prepared by the following method: adding hot water into dried florets of the florets, soaking for 20-30 minutes, filtering, and taking filtrate to obtain the chrysanthemum juice; preferably, the adding ratio of dried florets of florists chrysanthemum to water is 1: 100; the soaking time is 25 minutes; the temperature of the hot water is 92-93 ℃.
7. The coffee pericarp beverage of claim 1 or 2, wherein the roselle juice is prepared by: cutting dried flowers of roselle, adding hot water, soaking for 20-30 minutes, filtering, and taking filtrate to obtain the roselle juice; preferably, the adding ratio of the dry roselle flowers to the water is 1: 50; the soaking time is 25 minutes; the temperature of the hot water is 92-93 ℃.
8. A method of preparing a coffee cherry skin beverage of any one of claims 1-7, comprising the steps of:
i: putting sugar powder into a pot, frying to light yellow, cooling to blocks, and pulverizing into granules to obtain light yellow sugar powder granules;
II: adding the light yellow powdered sugar particles obtained in the step I into the coffee pericarp juice, uniformly mixing, adding the chrysanthemum juice after the light yellow powdered sugar particles are melted, uniformly stirring, adding the roselle juice, and uniformly stirring to obtain a blending liquid;
III: homogenizing: and (3) homogenizing the prepared liquid obtained in the step (2), sterilizing, and carrying out aseptic filling to obtain the coffee pericarp beverage.
9. The process according to claim 8, wherein the pale yellow sugar powder particles in step I have a particle size of 0.2 to 0.5 mm.
10. The method as claimed in claim 9, wherein in step III, the sterilization is performed by high temperature instant sterilization at a temperature of 120 ℃ and 150 ℃ for 15 s.
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Application publication date: 20210330 |