CN114617182A

CN114617182A - Coffee beverage and preparation method thereof

Info

Publication number: CN114617182A
Application number: CN202210334171.2A
Authority: CN
Inventors: 赵为兴
Original assignee: Individual
Current assignee: Individual
Priority date: 2022-03-31
Filing date: 2022-03-31
Publication date: 2022-06-14

Abstract

The invention discloses a coffee beverage and a preparation method thereof, and the beverage can comprise the following effective components: edible ethanol, caffeine, sodium citrate and brown sugar. The coffee beverage provided by the embodiment of the application keeps the inherent fragrance of coffee and the mellow fragrance of wine, and the sodium citrate blended wine is beneficial to leaching caffeine due to the pH value, so that the sodium citrate caffeine component can be generated to fully play the role of caffeine exciting spirit. In addition, as the process has no fermentation process, the total number of bacteria in the product is greatly reduced, and the safety of the drinking food is improved.

Description

Coffee beverage and preparation method thereof

Technical Field

The invention relates to the technical field of alcoholic drink processing, in particular to a coffee drink and a preparation method thereof.

Background

Coffee (coffee), a beverage made from roasted and ground coffee beans. As one of three major beverages in the world, the beverage is popular with cocoa and tea as the main beverage in the world.

The cordial is made up by using distilled liquor, fermented liquor or edible alcohol as wine base and using animal and plant essences of both medicine and food through the processes of advanced technology. Coffee wine, as the name implies, is wine mixed with coffee. Is rich in caffeine and flos Eriobotryae nutrients, and has effects of refreshing, relieving fatigue, promoting digestion, softening blood vessel, reducing weight and caring skin.

The prior art coffee liqueurs are usually made by fermentation. The existing preparation method of the coffee liqueur only overlaps pure coffee and alcohol, and is not ideal in color and taste.

Disclosure of Invention

The invention provides a coffee beverage and a preparation method thereof.

The invention provides the following scheme:

a coffee beverage, which may comprise the following active ingredients:

edible ethanol, caffeine, sodium citrate and brown sugar.

A method of preparing a coffee beverage, the method comprising:

roasting and crushing coffee beans to obtain coffee powder;

mixing the coffee powder with loquat flower extract filtrate to obtain coffee filtrate mixture;

and adding the coffee filtrate mixture and the brown sugar liquid into edible ethanol for soaking to obtain the coffee beverage.

Preferably: coffee beans are roasted to a light and medium degree and then pulverized to obtain coffee powder.

Preferably: the preparation method of the loquat flower extraction filtrate comprises the following steps:

soaking loquat flower in 3 times of clean water for 1 hour, performing ultrasonic treatment in water bath at 45-55 deg.C to obtain stock solution, and filtering the stock solution to obtain the loquat flower extract filtrate.

Preferably: the time of the water bath ultrasonic wave is 30-45 minutes, the frequency is 30-60kHz, and the power is 30-60W.

Preferably: the mass ratio of the coffee powder to the loquat flower extraction filtrate in the coffee filtrate mixture is 5: 1.

Preferably: the preparation method of the brown sugar liquid comprises the following steps:

adding brown sugar into purified water with the mass 3 times of that of the brown sugar, and dissolving in water bath to obtain the brown sugar liquid.

Preferably: the alcoholic strength of the edible ethanol is 35-38% vol.

According to the specific embodiment provided by the invention, the invention discloses the following technical effects:

by means of the present invention, a coffee drink and a method for the preparation thereof can be achieved, which in one implementation may comprise the following active ingredients: edible ethanol, caffeine, brown sugar and sodium citrate. The coffee beverage provided by the embodiment of the application keeps the inherent fragrance of coffee and the mellow fragrance of wine, and the sodium citrate (and citric acid) is mixed with the pH value of wine liquid to be beneficial to leaching caffeine, so that a sodium citrate caffeine component can be generated to fully exert the exciting effect of the caffeine. In addition, as the process has no fermentation process, the total number of bacteria in the product is greatly reduced, and the safety of the drinking food is improved.

Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived from the embodiments of the present invention by a person skilled in the art, are within the scope of the present invention.

The embodiment of the invention provides a coffee beverage, which comprises the following effective components:

edible ethanol, caffeine, citric acid, brown sugar and sodium citrate.

It can be understood that the beverage provided by the embodiment of the application is a cordial product, and in the effective components provided by the embodiment of the application, coffee is obtained by soaking and extracting, so that the traditional fermentation treatment is not needed.

The beverage adopts caffeine as one of effective components, so that the caffeine can improve original taste of edible ethanol, is rich in caffeine and flos Eriobotryae nutritional components, and has effects of refreshing, relieving fatigue, promoting digestion, softening blood vessel, reducing weight and caring skin.

The embodiment of the application provides a coffee beverage, which is a cordial product containing caffeine, wherein the caffeine is a xanthine alkaloid compound and can stimulate cerebral cortex, so that the brain cortex is stimulated, the fatigue feeling is eliminated, the working efficiency is increased, and even the fatigue is not felt at all. Meanwhile, the tea has the effects of promoting metabolism and fat burning, and can make people temporarily vigorous and agile when drunk in a proper amount. In north america, 90% of adults use caffeine daily. Based on this, the present application provides a coffee drink that can enhance and enhance the functional effects of caffeine.

The plant-derived sodium citrate blending liquor provided by the embodiment of the application is beneficial to leaching of caffeine, then generates sodium citrate caffeine components, fully exerts the exciting spirit effect of caffeine, and achieves the wish of drinking coffee wine "a tiny wine" not in a great drunk tincture. The coffee beverage is matched by adding the brown sugar liquid, so that the sweet mouthfeel comprising coffee aroma, mellow wine aroma, sugarcane faint scent and scented sugar is obtained.

In practical applications, the caffeine provided in the embodiments of the present application can be obtained by soaking coffee beans in alcohol, specifically, the coffee beans are coffee beans after roasting treatment. Specifically, the preparation method comprises selecting coffee beans for primary roasting, wherein the coffee beans are roasted to light yellow. Can be used for soaking.

The embodiment of the application also provides a preparation method of the coffee beverage, which comprises the following steps:

roasting coffee beans and then crushing the roasted coffee beans to obtain coffee powder; specifically, coffee beans are roasted to a light and medium degree and then ground to obtain coffee powder.

The preparation method of the loquat flower extraction filtrate comprises the following steps:

The time of the water bath ultrasonic wave is 30-45 minutes, the frequency is 30-60kHz, and the power is 30-60W.

The mass ratio of the coffee powder to the loquat flower extraction filtrate in the coffee filtrate mixture is 5: 1.

The preparation method of the brown sugar liquid comprises the following steps:

adding brown sugar into purified water with the mass 3 times of that of the brown sugar for water bath dissolution to obtain the brown sugar liquid.

The alcoholic strength of the edible ethanol is 35-38% vol.

The sodium citrate provided by the embodiment of the application is extracted from loquat flower, and the loquat flower has the effects of clearing heat, benefiting lung, quenching thirst, descending qi, preventing vomiting, removing heat from the body and moistening the five internal organs. Is rich in vitamins, and the contained volatile oil and oligosaccharide are relatively substances with nutritional value, thereby having unique benefit for supplementing nutrition to human body.

In practical application, the light and medium-degree roasted and ground coffee beans without mildew or worm damage are adopted and soaked in the wine (together with the loquat flower extraction filtrate and the brown sugar solution).

Soaking clean and pollution-free loquat flower in 3 times of clean water for 1 hour, and performing ultrasonic bath at 45-55 deg.C for 30-45min at 30-60kHz and with power of 30-60W. Filtering, adding the filtrate into the cooled (room temperature) ground coffee powder, adding 2 times of 35-38 vol% edible ethanol, mixing, and cold soaking at room temperature. Stirring twice a day for the first five days. Then, the mixture is left to stand for natural reaction. The sodium citrate extracted from loquat flower is not easy to dissolve in ethanol, so the extracted water solution is firstly mixed with coffee powder to be absorbed by the coffee powder, and then low-alcohol is added. Dissolving pure brown sugar in 3 times of clean water in water bath, and adding the filtrate into coffee soaking solution (wine).

The sodium citrate is derived from loquat flower, is a plant extract, and has the advantage of edible safety. The plant-derived sodium citrate in the coffee beverage and the caffeine in the coffee can generate sodium citrate caffeine, has obvious and real excitation effect, and is many times stronger than the independent function of single caffeine.

It can be understood that only the wine with the volume of less than 5 percent can be added with the specified (limited) sodium citrate, or the wine cannot be added, the drink provided by the embodiment of the application is the wine, the alcoholicity is about 26 percent vol, and the sodium citrate extracted from the plant ingredients loquat flowers is added. Therefore, the edible requirement of the nation on the sodium citrate as the food additive is met.

Compared with other coffee wines, the coffee beverage provided by the embodiment of the application has the following advantages:

the whole preparation process does not need fermentation and distillation, so that the caffeine component contained in the wine can not be distilled out with steam, namely, the most main representative component of coffee is not lost in the preparation process.

The sodium citrate caffeine added with the plant source is generated, and the excitatory effect of the caffeine is greatly improved.

The following examples demonstrate the properties and characteristics of the coffee beverage provided by the present application.

Roasting the processed coffee beans, and grinding and crushing the roasted coffee beans to obtain coffee powder.

Soaking loquat flower in 3 times of clean water for 1 hour, performing water bath ultrasonic treatment at 45-55 ℃ to obtain stock solution, and filtering the stock solution to obtain the loquat flower extract filtrate. Time 40min, frequency 50kHz, power 50W.

The coffee filtrate mixture was obtained by mixing 6 g of loquat flower extract filtrate with 30 g of coffee powder.

Adding brown sugar into purified water with the mass of 3 times of that of the brown sugar, and dissolving in water bath to obtain brown sugar liquid;

and (3) adding 9 g of brown sugar liquid and the coffee filtrate mixture into 100 ml of edible ethanol with the alcoholic strength of 35-38% vol for soaking, stirring twice every day for the first five days, standing for at least 18 days, and filtering to obtain filtrate, thus obtaining the coffee beverage.

And (3) detecting the obtained coffee beverage, wherein the inspection institution is Dehong State quality and technology supervision comprehensive inspection center, the inspection basis is GB/T27588-2011 'liqueur', and the detection result is shown in Table 1.

TABLE 1

As can be seen from the results in Table 1, the coffee beverage prepared by the method provided by the embodiment of the application meets the requirements of the national liquor standard GB/T27588-2011.

In conclusion, the coffee beverage provided by the embodiment of the application keeps the intrinsic fragrance of coffee and the mellow fragrance of wine, and the sodium citrate (and citric acid) is used for regulating the pH value of wine to be beneficial to leaching caffeine, so that the sodium citrate caffeine component can be generated to fully exert the effect of caffeine spiritual stimulation. In addition, as the process has no fermentation process, the total number of bacteria in the product is greatly reduced, and the safety of the drinking food is improved.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.

The above description is only for the preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall fall within the protection scope of the present invention.

Claims

1. A coffee beverage is characterized in that the beverage comprises the following effective components:

edible ethanol, caffeine, sodium citrate and brown sugar.

2. A method of preparing a coffee beverage, the method comprising:

roasting and crushing coffee beans to obtain coffee powder;

3. The method of claim 2, wherein the coffee beans are subjected to light-to-medium roasting and then pulverized to obtain coffee powder.

4. The method for preparing a coffee beverage according to claim 2, wherein the method for preparing the loquat flower extract filtrate comprises:

5. The method for preparing the coffee beverage according to claim 4, wherein the water bath ultrasonic wave is applied for 30-45 minutes, the frequency is 30-60kHz, and the power is 30-60W.

6. The method of claim 2, wherein the mass ratio of the coffee powder to the loquat flower extraction filtrate in the coffee filtrate mixture is 5: 1.

7. The method of preparing a coffee beverage according to claim 2, wherein the method of preparing the brown sugar solution comprises:

8. The method for preparing a coffee beverage according to claim 2, wherein the alcoholic strength of the edible ethanol is 35-38% vol.