CN112889977A - Coffee with fresh fruit acid and high sweetness and preparation method thereof - Google Patents
Coffee with fresh fruit acid and high sweetness and preparation method thereof Download PDFInfo
- Publication number
- CN112889977A CN112889977A CN202110248788.8A CN202110248788A CN112889977A CN 112889977 A CN112889977 A CN 112889977A CN 202110248788 A CN202110248788 A CN 202110248788A CN 112889977 A CN112889977 A CN 112889977A
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- China
- Prior art keywords
- coffee beans
- coffee
- baking
- roasting
- apocynum
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- 239000002253 acid Substances 0.000 title claims abstract description 10
- 235000021022 fresh fruits Nutrition 0.000 title claims description 4
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 113
- 241000722949 Apocynum Species 0.000 claims abstract description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000003205 fragrance Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 240000007154 Coffea arabica Species 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 21
- 235000019614 sour taste Nutrition 0.000 claims description 12
- 235000019658 bitter taste Nutrition 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 claims description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000011869 dried fruits Nutrition 0.000 claims description 3
- 235000019225 fermented tea Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 244000099147 Ananas comosus Species 0.000 abstract description 3
- 235000007119 Ananas comosus Nutrition 0.000 abstract description 3
- 235000011430 Malus pumila Nutrition 0.000 abstract description 3
- 235000015103 Malus silvestris Nutrition 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 235000002187 Coffea robusta Nutrition 0.000 description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- 241000185686 Apocynum venetum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23F5/04—Methods of roasting coffee
-
- 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
-
- 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
- A23F5/105—Treating in vacuum or with inert or noble gases; Storing in gaseous atmosphere; Packaging
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a coffee with high fruit acid refreshing sweetness and a preparation method thereof, wherein the raw materials comprise 20% of Apocynum coffee beans, 50% of catim coffee beans and 30% of cadium coffee beans, the Apocynum coffee beans are subjected to moderate baking, the coffee beans in the catim coffee beans, which account for 30% of the total amount of the raw materials, are subjected to deep baking, the coffee beans in the catim coffee beans, which account for 20% of the total amount of the raw materials, are subjected to standard baking, and the catium coffee beans are subjected to shallow baking; cooling the roasted four parts of coffee beans for 1-2 hours, mixing, blending, putting the mixed coffee beans into a sealed tank for bean cultivation for 24 hours, and subpackaging the coffee beans after the bean cultivation. The coffee prepared by the technical scheme has the advantages of fragrance, sour and refreshing fruit, slightly black sugar, apple and pineapple flavors, good mellowness, and excellent sweetness, sweetness and balance.
Description
Technical Field
The invention relates to the field of coffee varieties and preparation, in particular to coffee with fresh fruit acid and high sweetness and a preparation method thereof.
Background
Coffee beans are plant fruits used to make coffee. The coffee fruit consists of two oval seeds facing each other, with a flat junction on the side that is joined to each other, called flat beans, but also a round seed, called round beans, with no difference in taste. Usually, people bake and grind coffee beans and then brew the coffee beans in boiling water to prepare drinks, but the taste is single.
For example, Donghang roasted beans: 20 percent of Apocynum venetum, a baking curve of 170-, turning off the fire at 215 ℃ to obtain the bean. The existing coffee has single variety, and the making method can not excite the aroma of coffee beans to the maximum extent.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the technical defects and provide the coffee with high tartaric acid, refreshing and sweetness and the preparation method thereof, which are used for providing various formulas for increasing the fragrance, the flavor, the mellowness and the thickness of the roasted coffee beans.
In order to solve the problems, the technical scheme of the invention is as follows: the coffee with high tartaric acid, refreshing and sweetness is prepared from 20% of Apocynum coffee beans, 50% of Calim coffee beans and 30% of Caliper coffee beans, wherein the Apocynum coffee beans are subjected to moderate roasting, the coffee beans in the Calim coffee beans, which account for 30% of the total amount of the raw materials, are subjected to deep roasting, the coffee beans in the Calim coffee beans, which account for 20% of the total amount of the raw materials, are subjected to standard roasting, and the Caliper coffee beans are subjected to light roasting.
A method for preparing coffee with high fruit acid refreshing sweetness comprises the following steps:
(1) selecting high-quality Apocynum coffee beans, Calim coffee beans and Caldua coffee beans;
(2) moderately roasting the Apocynum coffee beans according to the proportion, dividing the Calim coffee beans into two parts, deeply roasting and standard roasting respectively, and shallowly roasting the Caliper coffee beans;
(3) cooling the four parts of the coffee beans roasted in the step (2) for 1-2 hours, and then mixing and blending;
(4) putting the mixed coffee beans into a sealing tank for bean cultivation for 24 hours;
(5) and (5) subpackaging the coffee beans after the bean cultivation.
Furthermore, the robusta coffee beans in the step (1) are preferably Wuganda 17-mesh first-grade robusta coffee beans, and the robusta coffee beans are dried fruits formed by cleaning fully-cooked fresh coffee fruits and airing for about 2 weeks.
Further, the catlim coffee beans and the caduey coffee beans in the step (1) are preferably any of the garden with an altitude of 800-.
Further, the medium baking standard in the step (2) is as follows: the coffee beans are brown in appearance, have sour taste and bitter taste, are stronger in sour taste than in bitter taste, and are moderately mellow.
Further, the deep baking method in the step (2) is preferably a french baking, and the standard of the french baking is as follows: the coffee beans appeared dark tea in appearance and the sour taste almost disappeared.
Further, the standard baking method in the step (2) is preferably all-urban baking, and the standard of all-urban baking is as follows: the bitter taste and the sour taste are balanced.
Further, the standard of the light baking in the step (2) is as follows: the coffee bean has the appearance of cinnamon, the odor and the green taste disappear, the fragrance is moderate, and the acidity is higher.
Furthermore, the bean cultivation treatment is not required in the steps before the step (4).
Compared with the prior art, the invention has the advantages that: the coffee prepared by the technical scheme has the advantages of fragrance, sour and refreshing fruit, slightly black sugar, apple and pineapple flavors, good mellowness, and excellent sweetness, sweetness and balance.
Detailed Description
The present invention is further described below by way of specific examples, but the present invention is not limited to only the following examples. Variations, combinations, or substitutions of the invention, which are within the scope of the invention or the spirit, scope of the invention, will be apparent to those of skill in the art and are within the scope of the invention.
The coffee with high tartaric acid, refreshing and sweetness is prepared from 20% of Apocynum coffee beans, 50% of Calim coffee beans and 30% of Caliper coffee beans, wherein the Apocynum coffee beans are subjected to moderate roasting, the coffee beans in the Calim coffee beans, which account for 30% of the total amount of the raw materials, are subjected to deep roasting, the coffee beans in the Calim coffee beans, which account for 20% of the total amount of the raw materials, are subjected to standard roasting, and the Caliper coffee beans are subjected to light roasting.
A method for preparing coffee with high fruit acid refreshing sweetness comprises the following steps:
(1) selecting high-quality Apocynum coffee beans, Calim coffee beans and Caldua coffee beans;
(2) moderately roasting the Apocynum coffee beans according to the proportion, dividing the Calim coffee beans into two parts, deeply roasting and standard roasting respectively, and shallowly roasting the Caliper coffee beans;
(3) cooling the four parts of the coffee beans roasted in the step (2) for 1-2 hours, and then mixing and blending;
(4) putting the mixed coffee beans into a sealing tank for bean cultivation for 24 hours;
(5) and (5) subpackaging the coffee beans after the bean cultivation.
The Apocynum coffee beans in the step (1) are preferably 17-mesh Apocynum coffee beans which are dried up to dark, and are dried fruits formed by cleaning fully-cooked fresh coffee fruits and airing for about 2 weeks.
In the step (1), the elevation of the Cantim coffee bean and the Candu coffee bean in any garden is preferably 800-1200 m, and the Cantonese coffee beans are certified by the China organic and rainforest alliance.
The medium baking standard in the step (2) is as follows: the coffee beans are brown in appearance, have sour taste and bitter taste, are stronger in sour taste than in bitter taste, and are moderately mellow.
The deep baking method in the step (2) is preferably a French baking method, and the French baking standard is as follows: the coffee beans appeared dark tea in appearance and the sour taste almost disappeared.
The standard baking method in the step (2) is preferably full-city baking, and the standard of the full-city baking is as follows: the bitter taste and the sour taste are balanced.
The standard of the light baking in the step (2) is as follows: the coffee bean has the appearance of cinnamon, the odor and the green taste disappear, the fragrance is moderate, and the acidity is higher.
And (4) the bean cultivation treatment is not required in the steps before the step (4).
Example one
A method for preparing coffee with high fruit acid refreshing sweetness comprises the following steps:
(1) selecting high-quality Apocynum coffee beans, Calim coffee beans and Caldua coffee beans;
(2) moderately roasting the Apocynum coffee beans according to the proportion, dividing the Calim coffee beans into two parts, deeply roasting and standard roasting respectively, and shallowly roasting the Caliper coffee beans;
(3) cooling the four parts of the coffee beans roasted in the step (2) for 1 hour, and then mixing and blending;
(4) putting the mixed coffee beans into a sealing tank for bean cultivation for 24 hours;
(5) and (5) subpackaging the coffee beans after the bean cultivation.
Example two
A method for preparing coffee with high fruit acid refreshing sweetness comprises the following steps:
(1) selecting high-quality Apocynum coffee beans, Calim coffee beans and Caldua coffee beans;
(2) moderately roasting the Apocynum coffee beans according to the proportion, dividing the Calim coffee beans into two parts, deeply roasting and standard roasting respectively, and shallowly roasting the Caliper coffee beans;
(3) cooling the four parts of the coffee beans roasted in the step (2) for 1-2 hours, and then mixing and blending;
(4) putting the mixed coffee beans into a sealing tank for bean cultivation for 24 hours;
(5) and (5) subpackaging the coffee beans after the bean cultivation.
The coffee prepared by the technology in the first embodiment and the second embodiment has the advantages of fragrance, sour and refreshing fruit, slightly black sugar, apple and pineapple flavors, good mellowness, and excellent sweetness, sweetness and balance.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (9)
1. A coffee with fresh fruit acid and high sweetness is characterized in that: the raw materials comprise 20% of Apocynum coffee beans, 50% of Calim coffee beans and 30% of Caluoe coffee beans, the Apocynum coffee beans are subjected to moderate roasting, the coffee beans accounting for 30% of the total amount of the raw materials in the Caluom coffee beans are subjected to deep roasting, the coffee beans accounting for 20% of the total amount of the raw materials in the Caluom coffee beans are subjected to standard roasting, and the Caluoe coffee beans are subjected to shallow roasting.
2. A method for preparing coffee with high fruit acid refreshing sweetness is characterized by comprising the following steps:
(1) selecting high-quality Apocynum coffee beans, Calim coffee beans and Caldua coffee beans;
(2) moderately roasting the Apocynum coffee beans according to the proportion, dividing the Calim coffee beans into two parts, deeply roasting and standard roasting respectively, and shallowly roasting the Caliper coffee beans;
(3) cooling the four parts of the coffee beans roasted in the step (2) for 1-2 hours, and then mixing and blending;
(4) putting the mixed coffee beans into a sealing tank for bean cultivation for 24 hours;
(5) and (5) subpackaging the coffee beans after the bean cultivation.
3. The method of claim 2, wherein the step of preparing the coffee with refreshing sweetness and tartness comprises the steps of: the Apocynum coffee beans in the step (1) are preferably 17-mesh Apocynum coffee beans which are dried up to dark, and are dried fruits formed by cleaning fully-cooked fresh coffee fruits and airing for about 2 weeks.
4. The method of claim 2, wherein the step of preparing the coffee with refreshing sweetness and tartness comprises the steps of: in the step (1), the elevation of the Cantim coffee bean and the Candu coffee bean in any garden is preferably 800-1200 m, and the Cantonese coffee beans are certified by the China organic and rainforest alliance.
5. The method of claim 2, wherein the step of preparing the coffee with refreshing sweetness and tartness comprises the steps of: the medium baking standard in the step (2) is as follows: the coffee beans are brown in appearance, have sour taste and bitter taste, are stronger in sour taste than in bitter taste, and are moderately mellow.
6. The method of claim 2, wherein the step of preparing the coffee with refreshing sweetness and tartness comprises the steps of: the deep baking method in the step (2) is preferably a French baking method, and the French baking standard is as follows: the coffee beans appeared dark tea in appearance and the sour taste almost disappeared.
7. The method of claim 2, wherein the step of preparing the coffee with refreshing sweetness and tartness comprises the steps of: the standard baking method in the step (2) is preferably full-city baking, and the standard of the full-city baking is as follows: the bitter taste and the sour taste are balanced.
8. The method of claim 2, wherein the step of preparing the coffee with refreshing sweetness and tartness comprises the steps of: the standard of the light baking in the step (2) is as follows: the coffee bean has the appearance of cinnamon, the odor and the green taste disappear, the fragrance is moderate, and the acidity is higher.
9. The method of claim 2, wherein the step of preparing the coffee with refreshing sweetness and tartness comprises the steps of: and (4) the bean cultivation treatment is not required in the steps before the step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110248788.8A CN112889977A (en) | 2021-03-08 | 2021-03-08 | Coffee with fresh fruit acid and high sweetness and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110248788.8A CN112889977A (en) | 2021-03-08 | 2021-03-08 | Coffee with fresh fruit acid and high sweetness and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN112889977A true CN112889977A (en) | 2021-06-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110248788.8A Pending CN112889977A (en) | 2021-03-08 | 2021-03-08 | Coffee with fresh fruit acid and high sweetness and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001067880A2 (en) * | 2000-03-13 | 2001-09-20 | The Procter & Gamble Company | Novel roasted coffee with a balanced flavor and a process for making it |
| CN106889278A (en) * | 2017-01-10 | 2017-06-27 | 华南理工大学 | The preparation method and technique of a kind of coffee food |
| TW202102123A (en) * | 2019-07-09 | 2021-01-16 | 王祚胤 | Ground coffee formula and manufacturing method for commercializing the same blends three coffee beans as 100% mixed coffee beans |
-
2021
- 2021-03-08 CN CN202110248788.8A patent/CN112889977A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001067880A2 (en) * | 2000-03-13 | 2001-09-20 | The Procter & Gamble Company | Novel roasted coffee with a balanced flavor and a process for making it |
| CN1416321A (en) * | 2000-03-13 | 2003-05-07 | 宝洁公司 | Novel roasted coffee with balanced flavor and process for making it |
| CN106889278A (en) * | 2017-01-10 | 2017-06-27 | 华南理工大学 | The preparation method and technique of a kind of coffee food |
| TW202102123A (en) * | 2019-07-09 | 2021-01-16 | 王祚胤 | Ground coffee formula and manufacturing method for commercializing the same blends three coffee beans as 100% mixed coffee beans |
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Application publication date: 20210604 |