CN113261601A - Solid coffee beverage and preparation method thereof - Google Patents
Solid coffee beverage and preparation method thereof Download PDFInfo
- Publication number
- CN113261601A CN113261601A CN202110739848.6A CN202110739848A CN113261601A CN 113261601 A CN113261601 A CN 113261601A CN 202110739848 A CN202110739848 A CN 202110739848A CN 113261601 A CN113261601 A CN 113261601A
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- China
- Prior art keywords
- mixture
- weight
- foreign matters
- coffee beverage
- metal foreign
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 61
- 239000007787 solid Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 38
- 239000002184 metal Substances 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 27
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 24
- 239000008103 glucose Substances 0.000 claims abstract description 24
- 235000013365 dairy product Nutrition 0.000 claims abstract description 22
- 230000001502 supplementing effect Effects 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000005911 diet Nutrition 0.000 claims 2
- 230000000378 dietary effect Effects 0.000 claims 2
- 238000005192 partition Methods 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 230000006996 mental state Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002699 waste material Substances 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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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)
- Dairy Products (AREA)
Abstract
The application discloses a solid coffee beverage and a preparation method thereof, wherein the preparation method of the solid coffee beverage comprises the following steps: mixing 50-65 wt% of edible glucose, 15-25 wt% of coffee powder and 15-25 wt% of non-dairy creamer; detecting whether metal foreign matters exist in the mixture; separating the mixture when metallic foreign matter is detected; and respectively detecting whether metal foreign matters exist in each separated section of mixture, if so, continuously separating the section of mixture, weighing each section of mixture with the metal foreign matters, removing each section of mixture with the metal foreign matters when the weight of the section of mixture with the metal foreign matters is lower than a preset value, and supplementing the mixture without the metal foreign matters in equal total amount.
Description
Technical Field
The invention relates to the field of drinks, in particular to a solid coffee beverage and a preparation method thereof.
Background
Food health is currently of concern. Coffee is a refreshing drink that is popular with many office workers. However, the existing coffee is usually processed by some metal making equipment when being made.
While metal manufacturing equipment has to have some metal chips fall into the metal manufacturing equipment during the processing process. If the metal filings are not detected in time, once the solid coffee beverage is drunk by the user, the health of the user is endangered.
In the existing coffee processing technology, after the coffee is processed, the whole body is detected to detect whether metal filings are contained or not. Once the presence of metal debris is detected, the entire powder generally needs to be discarded.
Thus, although the edible safety of the user can be ensured, unnecessary waste can be caused.
Disclosure of Invention
An advantage of the present invention is to provide a solid coffee beverage and a method of making the same, wherein the solid coffee beverage is capable of being drunk by a user.
Another advantage of the present invention is to provide a solid coffee beverage and a method for manufacturing the same, in which a portion containing metal shavings can be effectively removed during a manufacturing process, thereby ensuring safety of a user.
Another advantage of the present invention is to provide a solid coffee beverage and a method of making the same, wherein the solid coffee beverage is inexpensive to make.
To achieve at least one of the above advantages, it is an advantage of the present invention to provide a solid coffee beverage, which is composed of: 50-65% of edible glucose, 15-25% of coffee powder and 15-25% of non-dairy creamer.
According to one embodiment of the invention, the edible glucose is present in an amount of 60% by weight.
According to one embodiment of the invention, the coffee powder content is 20% by weight.
According to an embodiment of the present invention, the non-dairy creamer is present in an amount of 20% by weight.
To achieve at least one of the above advantages, the present invention provides a method for making a solid coffee beverage, including:
mixing 50-65 wt% of edible glucose, 15-25 wt% of coffee powder and 15-25 wt% of non-dairy creamer;
detecting whether metal foreign matters exist in the mixture;
separating the mixture when metallic foreign matter is detected;
and respectively detecting whether metal foreign matters exist in each separated section of mixture, if so, continuously separating the section of mixture, weighing each section of mixture with the metal foreign matters, removing each section of mixture with the metal foreign matters when the weight of the section of mixture with the metal foreign matters is lower than a preset value, and supplementing the mixture without the metal foreign matters in equal total amount.
According to one embodiment of the invention, the rotation speed for mixing 50-65 wt% of edible glucose, 15-25 wt% of coffee powder and 15-25 wt% of non-dairy creamer is 10-25 r/min.
According to one embodiment of the invention, the rotation speed for mixing 50-65 wt% of edible glucose, 15-25 wt% of coffee powder and 15-25 wt% of non-dairy creamer is 20 r/min.
According to an embodiment of the present invention, the mixing time is 30-40 min.
According to an embodiment of the invention, the edible glucose 50-65 wt%, the coffee powder 15-25 wt% and the non-dairy creamer 15-25 wt% are screened through a 30-45 mesh screen.
According to an embodiment of the present invention, the 50% -65% (by weight) of the edible glucose, 15% -25% (by weight) of the coffee powder and 15% -25% of the non-dairy creamer are screened through a 40-mesh screen.
Detailed Description
The following description is presented to disclose the invention so as to enable any person skilled in the art to practice the invention. The preferred embodiments in the following description are given by way of example only, and other obvious variations will occur to those skilled in the art. The basic principles of the invention, as defined in the following description, may be applied to other embodiments, variations, modifications, equivalents, and other technical solutions without departing from the spirit and scope of the invention.
A solid coffee beverage and a method for making the same according to a preferred embodiment of the present invention will be described in detail below.
Specifically, the solid coffee beverage consists of 50-65 wt% of edible glucose, 15-25 wt% of coffee powder and 15-25 wt% of non-dairy creamer.
The edible glucose is used as a sweetener, so that the taste of the solid coffee can be effectively improved. It is understood that the coffee powder is very bitter after dissolution. The added edible glucose can improve the bitterness of the solid coffee beverage, treat hypoglycemia and promote metabolism of a human body.
The coffee powder contains caffeine, and can achieve the effects of improving and delaying the sleep of a user. For some office workers, the proper amount of coffee powder can keep the users in good mental state.
The coffee powder is bitter after being dissolved. The addition of edible glucose can effectively reduce bitter taste. But the astringency cannot be removed.
The added non-dairy creamer has a certain lubricating effect and can effectively reduce the astringent taste of the coffee powder. Thus, the solid coffee beverage can have a good taste after being dissolved in water.
Preferably, in one embodiment, the milk flavored wafer candy contains 70% sorbitol (parts by weight).
Preferably, in one embodiment, the edible glucose is present in an amount of 60% by weight.
Preferably, in one embodiment, the coffee powder content is 20% (by weight).
Preferably, in one embodiment, the non-dairy creamer is present in an amount of 20% by weight.
According to another aspect of the present invention, there is also provided a method of making a solid coffee beverage, the method comprising:
mixing 50-65 wt% of edible glucose, 15-25 wt% of coffee powder and 15-25 wt% of non-dairy creamer;
detecting whether metal foreign matters exist in the mixture;
separating the mixture when metallic foreign matter is detected;
and respectively detecting whether metal foreign matters exist in each separated section of mixture, if so, continuously separating the section of mixture, weighing each section of mixture with the metal foreign matters, removing each section of mixture with the metal foreign matters when the weight of the section of mixture with the metal foreign matters is lower than a preset value, and supplementing the mixture without the metal foreign matters in equal total amount.
It will be understood by those skilled in the art that the presence of metallic foreign matter in the mixture can be detected by a metal detector.
Furthermore, it is preferred that one of the metal detectors is fixed at a predetermined height on a conveyor line carrying the mixture, this corresponding metal filings present in the mixture being able to be detected as the mixture passes the metal detector continuously.
In addition, a plurality of hidden and extended partition plates can be arranged on the conveying line at intervals. According to the detection result, the partition board can be automatically extended and hidden. The corresponding partition plates are controlled to extend out, so that the mixture can be partitioned, and whether metal chips exist in the partitioned mixture or not can be detected conveniently in the follow-up process.
Preferably, the method for making a solid coffee beverage further comprises:
mixing 50-65 wt% of edible glucose, 15-25 wt% of coffee powder and 15-25 wt% of non-dairy creamer at a rotation speed of 10-25 r/min. Preferably, the rotation speed is 20 r/min.
Preferably, the mixing time is 30-40 min.
Preferably, the method for making a solid coffee beverage further comprises: sieving 50-65 wt% of edible glucose, 15-25 wt% of coffee powder and 15-25 wt% of non-dairy creamer by using a 30-45 mesh sieve.
Preferably, the 50-65 wt% of edible glucose, 15-25 wt% of coffee powder and 15-25 wt% of non-dairy creamer are screened through a 40 mesh screen.
It will be appreciated by persons skilled in the art that the embodiments of the invention shown in the foregoing description are by way of example only and are not limiting of the invention. The advantages of the present invention have been fully and effectively realized. The functional and structural principles of the present invention have been shown and described in the examples, and any variations or modifications of the embodiments of the present invention may be made without departing from the principles.
Claims (10)
1. A solid coffee beverage, characterized in that it consists of:
50-65% of edible glucose, 15-25% of coffee powder and 15-25% of non-dairy creamer.
2. A solid coffee beverage as claimed in claim 1, wherein the dietary glucose is present in an amount of 60% by weight.
3. A solid coffee beverage as claimed in claim 1, characterized in that the coffee powder content is 20% by weight.
4. A solid coffee beverage in accordance with claim 1, wherein said non-dairy creamer is present in an amount of 20% by weight.
5. A method for making a solid coffee beverage, comprising:
mixing 50-65 wt% of edible glucose, 15-25 wt% of coffee powder and 15-25 wt% of non-dairy creamer;
detecting whether metal foreign matters exist in the mixture;
separating the mixture when metallic foreign matter is detected;
and respectively detecting whether metal foreign matters exist in each separated section of mixture, if so, continuously separating the section of mixture, weighing each section of mixture with the metal foreign matters, removing each section of mixture with the metal foreign matters when the weight of the section of mixture with the metal foreign matters is lower than a preset value, and supplementing the mixture without the metal foreign matters in equal total amount.
6. A method of producing a solid coffee beverage as claimed in claim 5, wherein the rotation speed of mixing 50 to 65% by weight of the edible glucose, 15 to 25% by weight of the coffee powder and 15 to 25% by weight of the non-dairy creamer is 10 to 25 r/min.
7. A method of producing a solid coffee beverage as claimed in claim 6, wherein the mixing speed of 50 to 65% by weight of the edible glucose, 15 to 25% by weight of the coffee powder and 15 to 25% by weight of the non-dairy creamer is 20 r/min.
8. A method of producing a solid coffee beverage as claimed in claim 5, wherein the mixing time is 30 to 40 min.
9. A method of producing a solid coffee beverage as claimed in claim 5, wherein the 50 to 65% by weight of the edible glucose, 15 to 25% by weight of the coffee powder and 15 to 25% by weight of the non-dairy creamer are screened through a 30 to 45 mesh screen.
10. A method of making a solid coffee beverage as claimed in claim 5, wherein the 50-65% by weight of the dietary glucose, 15-25% by weight of the coffee powder and 15-25% by weight of the non-dairy creamer are screened through a 40 mesh screen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110739848.6A CN113261601A (en) | 2021-07-01 | 2021-07-01 | Solid coffee beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110739848.6A CN113261601A (en) | 2021-07-01 | 2021-07-01 | Solid coffee beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113261601A true CN113261601A (en) | 2021-08-17 |
Family
ID=77236233
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110739848.6A Pending CN113261601A (en) | 2021-07-01 | 2021-07-01 | Solid coffee beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113261601A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146010A (en) * | 2015-07-05 | 2015-12-16 | 保山云潞咖啡产业开发有限责任公司 | Three-in-one coffee solid beverage and preparation method thereof |
| CN106615495A (en) * | 2016-12-18 | 2017-05-10 | 钟明艳 | Instant coffee beverage and preparation method thereof |
| CN109043074A (en) * | 2018-09-17 | 2018-12-21 | 安徽咖力士咖啡食品有限公司 | A kind of manufacturing method of low aqueous coffee concentrate |
| CN109043075A (en) * | 2018-09-17 | 2018-12-21 | 安徽咖力士咖啡食品有限公司 | A kind of instant coffee and preparation method thereof |
| CN109315565A (en) * | 2018-09-15 | 2019-02-12 | 安徽咖力士咖啡食品有限公司 | A kind of Fruit-coffee solid drink and preparation method thereof |
| CN110859235A (en) * | 2019-12-14 | 2020-03-06 | 安徽省金宜食品有限公司 | Production process and method of fruit-flavored coffee beverage |
-
2021
- 2021-07-01 CN CN202110739848.6A patent/CN113261601A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146010A (en) * | 2015-07-05 | 2015-12-16 | 保山云潞咖啡产业开发有限责任公司 | Three-in-one coffee solid beverage and preparation method thereof |
| CN106615495A (en) * | 2016-12-18 | 2017-05-10 | 钟明艳 | Instant coffee beverage and preparation method thereof |
| CN109315565A (en) * | 2018-09-15 | 2019-02-12 | 安徽咖力士咖啡食品有限公司 | A kind of Fruit-coffee solid drink and preparation method thereof |
| CN109043074A (en) * | 2018-09-17 | 2018-12-21 | 安徽咖力士咖啡食品有限公司 | A kind of manufacturing method of low aqueous coffee concentrate |
| CN109043075A (en) * | 2018-09-17 | 2018-12-21 | 安徽咖力士咖啡食品有限公司 | A kind of instant coffee and preparation method thereof |
| CN110859235A (en) * | 2019-12-14 | 2020-03-06 | 安徽省金宜食品有限公司 | Production process and method of fruit-flavored coffee beverage |
Non-Patent Citations (1)
| Title |
|---|
| 刘烈刚: "《食品污染与健康》", 31 December 2015 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210817 |
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| RJ01 | Rejection of invention patent application after publication |