CN116548534A

CN116548534A - Instant coffee and preparation method thereof

Info

Publication number: CN116548534A
Application number: CN202310445004.XA
Authority: CN
Inventors: 郭城
Original assignee: Shanghai Laihaus Technology Co ltd
Current assignee: Shanghai Laihaus Technology Co ltd
Priority date: 2023-04-24
Filing date: 2023-04-24
Publication date: 2023-08-08

Abstract

The invention discloses instant coffee and a preparation method thereof, wherein the preparation method comprises the following steps: s1: selecting coffee beans, roasting the coffee beans and grinding the coffee beans into coffee particles; s2: extracting the coffee particles and concentrating to obtain concentrated coffee liquid; s3: adding coconut oil into the concentrated coffee liquid under stirring, fusing and wrapping the coconut oil and the concentrated coffee liquid, and concentrating to obtain a fused liquid: s4: and (3) carrying out hot air spray drying on the fusion solution to ensure that the obtained coffee powder is coated with the coconut oil. According to the coffee preparation method provided by the invention, the coconut oil is added into the concentrated coffee liquid, and then hot air drying is carried out, so that the coconut oil and the coffee are well wrapped and fused, mutually synergistic and synergistic, and good in taste; the nutritional ingredients and the original flavor of the coffee and the coconut oil are reserved; the concentrated coffee liquid rich in grease is collected and the aroma is backfilled during extraction, so that the grease and the aroma of the concentrated coffee are reserved, and the aroma, the taste and the nutritional value are better reflected.

Description

Instant coffee and preparation method thereof

Technical Field

The invention relates to the field of food and beverage preparation, in particular to instant coffee and a preparation method thereof.

Background

Caffeine is rich in various organic components such as starch, esters, proteins, saccharides, alkaloids, aromatic substances and the like, is widely applied to food and beverage products and processing technology thereof, and has the effects of promoting blood circulation, exciting nerves, eliminating fatigue, improving dyspepsia and the like besides being aromatic and delicious, and is the first in three beverages in the world.

Coconut oil is prepared by saponifying coconut, acidifying, washing with water, and dehydrating. Coconut oil belongs to vegetable oil, but the saturated fatty acid content in the coconut oil is as high as 80% to 90%, and the content is far higher than that of other common vegetable oil. The most predominant saturated fatty acids in coconut oil are lauric acid, up to 47% to 54%, and further include 18% myristic acid, 10% palmitic acid, 2% stearic acid, and the like. Coconut oil is white liquid in tropical places and is beef-like solid in cold places; has special smell and fresh smell. The coconut oil has effects of relieving depression, caring skin, removing toxic substances, and caring skin.

The coconut oil has good nerve soothing effect and is helpful for decompression. The massage device is used for the face and is used for carrying out gentle massage, so that mental fatigue can be eliminated. And the medium-chain fatty acid has exclusive property to other toxins, and various fatty acids with antibacterial function can kill harmful viruses in the body and gradually discharge accumulated toxins out of the body. Helping to reduce excess fat; the digestion is also facilitated, and healthy operation of thyroid and enzyme systems is facilitated; it also can promote metabolism by relieving pancreatic pressure, thereby consuming more energy and helping obese and overweight people to lose weight.

In the traditional coffee preparation process, coconut oil powder is added into coffee powder, so that the coffee has better flavor, taste and nutritional ingredients, but the coffee powder and the coconut oil powder cannot be well fused, and meanwhile, the nutritional ingredients are lost in the process of preparing the coconut oil powder. It is therefore desirable to provide instant coffee and a method of making the same that combines coconut oil with coffee while preserving the nutritional content of the coconut oil.

Disclosure of Invention

The invention aims to provide instant coffee and a preparation method thereof, wherein the coffee and the coconut oil are well fused, and meanwhile, the nutrition components of the coffee and the coconut oil are reserved.

The technical scheme adopted by the invention for solving the technical problems is to provide a coffee preparation method, which comprises the following steps: s1: selecting coffee beans, roasting the coffee beans and grinding the coffee beans into coffee particles; s2: extracting the coffee particles and concentrating to obtain concentrated coffee liquid; s3: adding coconut oil into the concentrated coffee liquid under stirring, fusing and wrapping the coconut oil and the concentrated coffee liquid, and concentrating to obtain a fused liquid: s4: and (3) carrying out hot air spray drying on the fusion solution to ensure that the obtained coffee powder is coated with the coconut oil.

Further, the step S1 includes the steps of: s11: selecting coffee beans, and screening and cleaning the coffee beans; s12: roasting the coffee beans, wherein the roasting temperature is 190-220 ℃ and the roasting duration is 680-720 s; s13: grinding the roasted coffee beans to obtain coffee particles.

Further, the step S13 includes: firstly, coarsely grinding the roasted coffee beans by adopting a cutting type grinder, and then finely grinding coarse coffee particles by adopting a fine grinder.

Further, the step S2 includes: s21: extracting the coffee particles with water at a set extraction temperature and a set extraction pressure, and collecting to obtain coffee aromatic and an extraction solution containing grease; s22: concentrating the extraction solution; s23: backfilling the coffee aroma collected in the step S21 into the concentrated extraction solution to obtain the concentrated coffee liquid.

Further, in the step S21, the extraction temperature is 161-180 ℃ and the extraction pressure is 9-10 bar; the extraction time is 20min-25min.

Further, in the step S22, vacuum concentration is adopted to concentrate the extraction solution, the concentration temperature is 30-50 ℃, and the mass fraction of the concentrated coffee is 35-40%.

Further, the step S3 includes: s31: adding virgin coconut oil into the concentrated coffee liquid, and carrying out fusion wrapping in a stirring state, wherein the volume ratio of the concentrated coffee liquid to the virgin coconut oil is 9:1-11:1, a step of; s32: concentrating the concentrated coffee solution fused and wrapped with the coconut oil to obtain the fused solution, wherein the mass fraction of the coffee in the fused solution is 35% -40%.

Further, the method also comprises the following steps: s5: and (3) adding the jun jujube extract and MCT oil into the coffee powder prepared in the step (S4), uniformly mixing, and screening by using a screen.

Further, the raw materials are as follows in parts by weight: 7.6-8.6 parts of coffee beans, 0.7-1.4 parts of coconut oil, 0.7-1.4 parts of jun date extract and 0.1-0.2 part of MCT.

The invention provides instant coffee which is prepared by the preparation method.

Compared with the prior art, the invention has the following beneficial effects: according to the instant coffee and the preparation method thereof, the coconut oil is added into the concentrated coffee liquid for fusion and wrapping, and then hot air drying is carried out, so that the mutual synergy and the synergy are achieved, the prepared coffee powder is wrapped with the coconut oil, the instant coffee with coconut taste is obtained, the taste is enhanced, the original flavor and nutrition components of the coffee and the coconut oil are reserved, and meanwhile, the taste of the coffee caramel can be increased; the instant coffee provided by the invention has the taste of coconut fragrance, caramel and roasted nuts, has no obvious acid and lasting aftertaste along with high alcohol thickness, and meets the requirements of male and female consumers of all ages on high-quality coffee; the coffee solution is collected and the aroma is backfilled during extraction, so that the grease and the aroma of the concentrated coffee are reserved, and the aroma, the taste and the nutritional value are better reflected. The instant coffee provided by the invention is different from the existing instant coffee powder and freeze-dried coffee powder after being infused with hot water, contains rich coffee grease and aroma, has the same taste as the concentrated coffee, not only has rich aroma, but also can see obvious grease in the aspect of appearance, can restore the preparation of various flower-type coffee and beverages, and restores the classical flavor under the condition of not needing any equipment. The rich grease can ensure the realization of coffee flower drawing, and can also be used for coffee flower drawing and product making under the condition of no need of a coffee machine.

Drawings

Fig. 1 is a flow chart of a method of preparing coffee in an embodiment of the present invention.

FIG. 2 is a schematic diagram of the state of the art instant coffee product incorporating a fat powder;

fig. 3 is a schematic diagram showing the product state of instant coffee prepared in example 2 of the present invention.

Detailed Description

The invention is further described below with reference to the drawings and examples.

Referring to fig. 1, the coffee making method of the embodiment of the present invention includes the following steps:

step S1: selecting coffee beans, roasting the coffee beans and grinding the coffee beans into coffee particles; specifically, the method comprises the following steps of

S11: selecting coffee beans, and screening and cleaning the coffee beans; selecting coffee beans of a certain production area and variety, screening, cleaning and removing foreign matters such as metal, stone particles and dust, removing broken beans, mildewed beans and the like, and ensuring the cleanliness of raw beans;

s12: roasting the coffee beans, wherein the roasting temperature is preferably 190-220 ℃, more preferably 220 ℃, and the roasting duration is preferably 680-720 seconds; in the process, the contents of the coffee beans undergo complex physical and chemical changes to form special coffee aromatic substances;

s13: grinding the roasted coffee beans to obtain coffee powder; grinding the roasted coffee beans into particles with a certain granularity in order to improve the efficiency of subsequent extraction; further, the roasted coffee beans are first coarsely ground by a cutter grinder, and then finely ground by a fine grinder.

Step S2: extracting the coffee powder and concentrating to obtain concentrated coffee liquid. Specifically, the method comprises the following steps of

S21: extracting the coffee particles with water at a set extraction temperature and a set extraction pressure, extracting coffee aromatic, extracting active ingredients in coffee into water, and collecting to obtain coffee aromatic and an extraction solution containing coffee oil; further, the extraction temperature is preferably 161-180 ℃, and the extraction pressure is preferably 9-10 bar; the extraction time is at least 20min, preferably 20min-25min.

S22: concentrating the extraction solution; concentrating the extraction solution under vacuum, wherein the concentration temperature is preferably 30-50 ℃, and the mass fraction of the coffee is improved to 35-40%, preferably 40%, so as to facilitate the drying process; this step can be implemented using existing coffee extraction/concentration systems.

S23: backfilling the coffee aroma collected in the step S21 into the concentrated extraction solution to obtain the concentrated coffee liquid; the coffee aroma is collected in advance and is backfilled into the coffee liquid rich in coffee oil, so that the finally obtained instant coffee keeps the oil and aroma of the concentrated coffee and has better manifestation of aroma, taste and nutritional value.

Step S3: and adding coconut oil into the concentrated coffee liquid under stirring, so that the coconut oil and the concentrated coffee liquid are fused and wrapped, and concentrating to obtain a fused liquid. Specifically, the method comprises the following steps:

s31: adding virgin coconut oil into the concentrated coffee liquid, and carrying out fusion wrapping in a stirring state, wherein the volume ratio of the concentrated coffee liquid to the virgin coconut oil is 9:1-11:1, preferably 10:1.

s32: similar to step S22, the concentrated coffee solution mixed with coconut oil is concentrated at 30-50 ℃, preferably 50 ℃ to obtain the fusion solution, so that the mass fraction of coffee in the fusion solution is improved to 35-40%, preferably 40%, to facilitate the subsequent drying process and control the density of finished particles.

Step S4: and (3) carrying out hot air spray drying on the fusion solution to ensure that the obtained coffee powder is coated with the coconut oil. This is the forming process of instant coffee powder with the flavor of virgin coconut oil, and is the process that has the greatest effect on the quality of the coffee powder during processing. The hot air instantaneous drying technology is adopted, so that the original flavor of coffee and coconut oil is maintained, and meanwhile, the caramel taste of the coffee is improved. The principle of hot air drying is to use a spray atomizer to generate a spray of droplets in the raw material; these droplets contain a solid composition, and the liquid component is volatilized by the interaction of the heated gas stream to leave dry particles, which are separated by inertial separation or filtration. Hot air drying generally produces near spherical agglomerates and thus has good flowability. The hot air drying cost is low, and the large-scale production can be realized. In the prior art, the high-temperature treatment of hot air drying can cause the loss of volatile matters in coffee, reduce the special flavor and quality of the coffee, and obtain the coffee powder with poor quality. According to the invention, the coffee is wrapped with the coconut oil, so that the coconut oil protects the coffee, the original flavor of the coffee and the coconut oil is still maintained by adopting hot air drying, and meanwhile, the caramel taste of the coffee can be increased. The instant coffee powder prepared by the embodiment is different from the existing instant coffee powder and freeze-dried coffee powder after being infused with hot water, contains rich coffee grease and aroma, has the same taste as the concentrated coffee, has rich aroma, can see obvious grease in the aspect of the look and feel, can restore the preparation of various flower-type coffee and beverages, and restores the classical flavor under the condition of no equipment. The rich grease can ensure the realization of coffee flower drawing, and can also be used for coffee flower drawing and product making under the condition of no need of a coffee machine.

Further, the method further comprises the step S5: adding the jun jujube extract and MCT (medium chain triglyceride) oil into the coffee powder prepared in the step S4, uniformly mixing, and screening by using a screen, wherein the raw materials comprise the following components in parts by weight: 7.6-8.6 parts of coffee beans, 0.7-1.4 parts of coconut oil, 0.7-1.4 parts of jun date extract and 0.1-0.2 part of MCT. Further, screening is carried out twice by adopting a screen mesh with 40 meshes, and uneven large-particle coffee powder is filtered out. The instant coffee provided by the invention has the advantages that the coconut oil in the formula of the product is rich in c8 and c10, and the high-quality fats such as MCT are combined, so that the instant coffee is obviously helpful and improved for ketogenesis, and the coffee has the effects of increasing heart rate and accelerating fat burning, and the main effect of MCT (medium chain triglyceride) is to cooperate with the transportation, synthesis and decomposition of blood fat of a human body. In addition, the MCT (medium chain triglyceride) is an indispensable synthetic substance for human bodies, and generally plays a role in regulating normal metabolism of the human bodies, maintaining the effect of the internal environment of the human bodies, being helpful for improving the stabilization of the internal environment of the human bodies, and is also an indispensable important content of three metabolic products of the human bodies, and if the patients have the deficiency of medium chain triglyceride, the metabolic syndrome can be caused.

Step S6: detecting the screened instant coffee powder, packaging and warehousing; product detection includes two aspects: 1. mainly comprising defined and limited substances such as additives, rare minerals, microorganisms and the like contained in the ingredients of the product or contained in the raw materials. 2. The nutrition components are generally checked according to actual conditions: energy, protein, fat, carbohydrate and sodium.

In the embodiment of the invention, the coffee prepared by the prior art is selected as a control.

Control example:

the coconut oil powder freeze-dried coffee is prepared from 9 parts of Yunnan coffee beans (sun-dried) and 1 part of coconut oil powder.

The traditional preparation method comprises the following steps:

step 1: selecting coffee beans and preparing coffee powder;

selecting Yunnan coffee beans, and adopting the treatment mode: anaerobic sun-curing, producing area: yunnan Baoshan, moisture standard: mass fraction <4%, caffeine content: 4.51g/100g.

Screening and cleaning; foreign matters such as metal, stone particles and dust mixed in the coffee beans are removed, broken beans, mildewed beans and the like are removed, and the cleanliness of the raw beans is ensured;

baking: medium deep baking is adopted, the baking temperature is 220 ℃, and the baking time is 720 seconds;

grinding: grinding the roasted coffee beans into particles of a certain size.

Step 2: extracting and concentrating the coffee powder to obtain concentrated coffee liquid;

extraction: non-destructive low-temperature slow extraction is adopted, the extraction time is more than or equal to 12h, and the extraction temperature is 115-130 ℃;

concentrating: the extracted coffee solution was concentrated such that the mass fraction of coffee in the concentrated coffee solution was 40%.

Step 3: drying the concentrated coffee solution to obtain instant coffee powder; freeze drying is adopted;

and (3) cooling: cooling the concentrated coffee solution to 50 ℃, reducing volatilization of aromatic substances, and simultaneously reducing load of a subsequent freeze-drying ice tablet machine;

freezing: delivering the cooled concentrated coffee liquid to an ice tablet machine through a pipeline; the evaporation temperature of the refrigerant of the flake ice machine is-30 ℃, the prepared coffee particles are 5mm-10mm, and the temperature is about-10 ℃;

crushing and screening: processing the coffee particles into a finer instant coffee powder having a particle size of about 2mm;

step 4: adding coconut oil powder with a certain proportion into instant coffee powder, packaging and warehousing.

Example 1

Coconut oil coffee

The preparation method comprises the following steps:

step 1: selecting coffee beans and preparing coffee powder;

baking: the method comprises the steps of deep baking, wherein the baking temperature is 200-220 ℃, and the baking time is 680-720 seconds;

grinding: the roasted coffee beans are ground into coffee particles of a certain particle size. A cutting grinder is used to ensure the uniformity and regularity of coffee powder; fine grinding is performed by a fine grinder.

Step 2: extracting and concentrating the coffee particles to obtain concentrated coffee liquid;

extraction: extracting coffee powder at 161-180deg.C and 9-10 bar for 25min, and collecting coffee aroma and extraction solution rich in coffee oil;

concentrating: concentrating the extraction solution in vacuum, and improving the mass fraction of coffee to 40% at 50 ℃;

and (3) oil backfilling: the existing aroma backfilling system is utilized to backfill the coffee aromatic into the concentrated extraction solution to obtain concentrated coffee liquid, and the concentrated coffee liquid has better flavor display and aroma than the existing Italian concentrated coffee Crema (Crema, foam) prepared by shoulders.

Step 3: adding coconut oil into the concentrated coffee solution for wrapping and fusing, and concentrating to obtain a fused solution:

package fusion: adding virgin coconut oil into the concentrated coffee liquid, and fusing and wrapping the mixture in a stirring state, wherein the volume ratio of the concentrated coffee liquid to the virgin coconut oil is 10:1, a step of;

concentrating: concentrating the concentrated coffee solution of the fusion-coated coconut oil to make the mass fraction of coffee in the fusion solution 40%;

step 4: and (3) carrying out hot air drying on the fusion solution to wrap the coconut oil outside the obtained instant coffee powder, and screening the instant coffee powder twice by adopting a screen mesh with 40 meshes to filter out uneven large-particle coffee powder. The prepared instant coffee retains the original flavors of coconut oil and coffee, and increases the caramel taste of the coffee;

example 2

Mixed coffee with jun jujube

The instant coffee powder prepared in the example 1 is added with the jun jujube extract and MCT (medium chain triglyceride) and stirred and mixed, and the raw materials are as follows in parts by weight: 7.9 parts of coffee beans, 1 part of coconut oil, 1 part of jun jujube extract and 0.1 part of MCT. The stirring temperature was 150℃and the stirring time was 2min, and the stirring frequency was 30r/min. And (3) screening twice by adopting a 40-mesh screen after mixing, and filtering out uneven large-particle coffee powder. The coffee powder is packaged by adopting the automatic packaging machine, so that workers are prevented from directly contacting products, and the food safety is ensured. And (3) further screening the packaged coffee powder by adopting metal detection to remove metal impurities doped in the food. The instant coffee has the shape shown in figure 3, and the grease such as coconut oil is wrapped outside the coffee, so that the instant coffee has uniform particles and good quality, and does not appear as powdery grease as shown in figure 2.

The instant coffee prepared in the control group, example 1 and example 2 was subjected to the following performance tests:

1. solubility test

The solubility test is carried out on the instant coffee beverage prepared in the group 3, when the test is carried out, 4g of instant coffee beverage is respectively brewed by water with different temperatures, the dissolution phenomenon within 10 seconds is observed, and the experimental results are shown in the solubility test result table in the table 1 below:

table 1 solubility test results table

As can be seen from the data in Table 1, the instant coffee prepared in example 1 and example 2 has better solubility after being brewed with water, and can be completely dissolved within 10 seconds when water at 0-100 ℃ is added, while the instant coffee prepared in comparative example has different degrees of dissolution when water at different temperatures is added, respectively, so that the instant coffee prepared in the example of the invention has better solubility.

2. Flavor test

The flavor of the instant coffee prepared in group 3 was tested by selecting groups of people of different ages, and the ages, sexes and numbers of the tested groups are shown in the test group classification table of table 2 below:

table 2 test crowd classification table

The instant coffee beverage prepared in the 3 groups is brewed by hot water and then is drunk by test groups, the color, taste and mouthfeel of the instant coffee are scored after drinking, the scoring standard is 1-10 points, the brighter the color, the more fragrant the taste and the better the mouthfeel are, the higher the score is, otherwise, the lower the score is, and the scoring condition is shown in a flavor test result table in the following table 3:

table 3 flavor test results table

Group of	Comparative example	Example 1	Example 2
				Color	9.71	9.85	9.82
Taste of the tea	9.82	9.88	9.96
				Mouthfeel of the product	9.73	9.86	9.88
Comprehensive synthesis	9.75	9.86	9.87

As can be seen from the data in table 3, the instant coffee prepared in example 1 and example 2 has a color, taste and mouthfeel of 9.8 minutes or more for the investigation population, which means that the instant coffee prepared in example of the present invention meets the requirements of the male and female consumers of various ages, and in comparison, the instant coffee prepared in example 2 is relatively highest in score, which is a preferred example of the present invention.

In the embodiment 1 and the embodiment 2, the coconut oil is added into the concentrated coffee liquid, so that the coconut oil and the coffee are well fused, mutually synergistic and synergistic, and good in taste; simultaneously, the nutrient components of coffee and coconut oil are reserved; the extraction and coffee aroma backfilling technology is adopted, so that the grease and aroma of the concentrated coffee are kept, and the aroma, the taste and the nutritional value are better reflected; the coffee beverage contains rich coffee oil and aroma, so that various flower-type coffee and beverage can be prepared, and the classical flavor can be restored without any equipment. The rich grease can ensure the realization of the coffee flower, and the coffee flower can be made under the condition that a coffee machine is not needed.

In the embodiment 2 of the invention, the jun date extract and the MCT are added, the jun date extract improves the taste, the coconut oil is combined with the MCT high-quality fat, the coconut oil has obvious help and improvement on ketogenesis, and the coffee has the effects of improving the heart rate and accelerating fat burning, so that the main effect of the MCT is to cooperate with the blood fat of a human body to carry out transportation synthesis decomposition. In addition, the MCT is an indispensable synthetic substance for human bodies, and the synthetic substance generally plays a role in regulating normal metabolism of the human bodies, maintaining the action effect of the internal environment of the human bodies and is beneficial to improving the stabilization of the internal environment of the human bodies.

The instant coffee prepared by the invention can be mutually matched with other coffee beans, so that the flavor of various coffee beans can be better played, the taste of finished products is the coconut aroma, caramel and roasted nuts, the instant coffee has high alcohol thickness, has no obvious acid and long lasting aftertaste, and meets the requirements of male and female consumers in all ages on high-quality coffee.

In summary, according to the instant coffee and the preparation method thereof provided by the embodiment of the invention, the coconut oil is added into the concentrated coffee solution and then dried, so that the coconut oil and the coffee are well fused and wrapped, mutually synergistic and synergistic, and have good taste; the nutritional ingredients and the original flavor of the coffee and the coconut oil are reserved; the concentrated coffee liquid containing the coffee oil is collected and the aroma is backfilled during extraction, so that the oil and the aroma of the concentrated coffee are reserved, and the aroma, the taste and the nutritional value are better reflected.

While the invention has been described with reference to the preferred embodiments, it is not intended to limit the invention thereto, and it is to be understood that other modifications and improvements may be made by those skilled in the art without departing from the spirit and scope of the invention, which is therefore defined by the appended claims.

Claims

1. A method of preparing coffee, comprising the steps of:

s1: selecting coffee beans, roasting the coffee beans and grinding the coffee beans into coffee particles;

s2: extracting the coffee particles and concentrating to obtain concentrated coffee liquid;

s3: adding coconut oil into the concentrated coffee liquid under stirring, fusing and wrapping the coconut oil and the concentrated coffee liquid, and concentrating to obtain a fused liquid:

s4: and (3) carrying out hot air spray drying on the fusion solution to ensure that the obtained coffee powder is coated with the coconut oil.

2. A method of preparing coffee as claimed in claim 1, wherein said step S1 comprises the steps of:

s11: selecting coffee beans, and screening and cleaning the coffee beans;

s12: roasting the coffee beans, wherein the roasting temperature is 190-220 ℃ and the roasting duration is 680-720 s;

s13: grinding the roasted coffee beans to obtain coffee particles.

3. A coffee-making method as claimed in claim 2, wherein said step S13 comprises: firstly, coarsely grinding the roasted coffee beans by adopting a cutting type grinder, and then finely grinding coarse coffee particles by adopting a fine grinder.

4. A method of preparing coffee as claimed in claim 1, wherein said step S2 comprises:

s21: extracting the coffee particles with water at a set extraction temperature and a set extraction pressure, and collecting to obtain coffee aromatic and an extraction solution containing coffee grease;

s22: concentrating the extraction solution;

s23: backfilling the coffee aroma collected in the step S21 into the concentrated extraction solution to obtain the concentrated coffee liquid.

5. A method of preparing coffee as claimed in claim 4, wherein the extraction temperature in step S21 is 161 ℃ to 180 ℃ and the extraction pressure is 9bar to 10bar; the extraction time is 20min-25min.

6. A method of preparing coffee as claimed in claim 4, wherein said extraction solution is concentrated under vacuum in step S22 at a temperature of 30-50 ℃ and with a mass fraction of concentrated coffee of 35-40%.

7. A method of preparing coffee as claimed in claim 1, wherein said step S3 comprises:

s31: adding virgin coconut oil into the concentrated coffee liquid, and carrying out fusion wrapping in a stirring state, wherein the volume ratio of the concentrated coffee liquid to the virgin coconut oil is 9:1-11:1, a step of;

s32: concentrating the concentrated coffee solution fused and wrapped with the coconut oil to obtain the fused solution, wherein the mass fraction of the coffee in the fused solution is 35% -40%.

8. A method of preparing coffee as claimed in claim 1, further comprising the steps of:

s5: and (3) adding the jun jujube extract and MCT oil into the coffee powder prepared in the step (S4), uniformly mixing, and screening by using a screen.

9. A method of preparing coffee as claimed in claim 8, wherein the raw materials are, by weight: 7.6-8.6 parts of coffee beans, 0.7-1.4 parts of coconut oil, 0.7-1.4 parts of jun date extract and 0.1-0.2 part of MCT.

10. Instant coffee, characterized in that it is prepared by the preparation method according to any one of claims 1 to 9.