CN117859818A

CN117859818A - Compound coffee peel juice, concentrated extract and carbonated beverage prepared from compound coffee peel juice

Info

Publication number: CN117859818A
Application number: CN202311809762.1A
Authority: CN
Inventors: 曹阳
Original assignee: Individual
Current assignee: Individual
Priority date: 2023-12-26
Filing date: 2023-12-26
Publication date: 2024-04-12

Abstract

The invention belongs to the field of beverage production and processing, and relates to a processing technology of coffee peel as a beverage production raw material and a beverage product manufactured by using the coffee peel as the raw material. The technical scheme of the invention firstly provides a novel technical means for processing the coffee peel to solve the problem of deacidification and deastringency in the process of processing the coffee peel. Based on the same inventive concept, the compound coffee pericarp juice containing the components of coffee pericarp, scorched hawthorn fruit, dark plum, origanum and fried yellow jujube, dried longan, licorice and osmanthus flower is prepared by adopting the technical means of optimizing the formula components, improving the extraction process, using the compound process and the like; and the compound coffee peel juice is used as a raw material to prepare a coffee peel concentrated paste; then, preparing two kinds of zero sucrose carbonated beverages with different tastes by using the compound coffee peel juice and the coffee peel concentrated paste as raw materials; the method enriches the product types in the field of deep processing of coffee peel and solves the problem of insufficient varieties of the existing carbonated beverage products.

Description

Compound coffee peel juice, concentrated extract and carbonated beverage prepared from compound coffee peel juice

Technical Field

The invention belongs to the field of beverage production and processing, and relates to a processing technology of coffee peel as a beverage production raw material and a beverage product manufactured by using the coffee peel as the raw material; in particular to a compound coffee peel juice which is prepared by taking coffee peel as a main raw material, concentrated paste and carbonated beverage which are prepared by using the compound coffee peel juice based on the same inventive concept and a corresponding preparation method.

Background

Coffee cherries are not of value as a by-product of the coffee process. The coffee pericarp contains a large amount of anthocyanin, and has a series of health care effects of resisting oxidation, protecting heart, inhibiting cancer cell growth and the like. In addition, the coffee pericarp contains 60% -70% of dietary fiber, and also contains total sugar, pectin, protein, caffeine, vitamin C, and various microelements such as calcium, magnesium, iron, zinc, sodium, selenium, etc. There has therefore been a growing concern about the use of coffee cherry, and in recent years there has been a growing market for primary coffee cherry tea products. The utilization of the coffee peel enriches the product category in the field of coffee deep processing, prolongs the coffee industry chain, and effectively improves the production and utilization value of coffee, so that the processing of the coffee peel is more and more important. Approved by the health and wellness committee of Yunnan province, the paper "Yunnan province food safety local standard coffee pericarp" with the DBS53/033-2022 is started to be implemented in 11/9 of 2022; the standard standardizes various indexes such as raw material quality, sensory requirements, pollutant limit and water content related in the production and processing process of the coffee cherry peel by formulating a series of related technical requirements and physicochemical indexes, and plays a very important role in standardization and guidance on the production, processing and sales of the coffee cherry peel.

The research and development of the coffee peel products at present comprises coffee peel tea, coffee peel powder, coffee peel wine, coffee peel sauce, coffee peel biscuits, coffee peel beverages and the like. Most of the solid beverages which are commonly called coffee peel tea in the market at present are generally prepared by directly brewing and drinking coffee peel dry materials which are prepared by drying fresh coffee fruits or peel by airing and other methods as 'peel tea', or mixing the coffee peel dry materials with other ingredients after crushing to prepare teabags; however, the processing method has defects, so that the processing method is not competitive in taste.

In the Yunnan coffee producing area, the most common processing methods for coffee pericarps are roughly divided into two types; one is to sun-dry fresh coffee fruit, remove coffee pericarp, and dry the removed pericarp to obtain the final product of coffee pericarp. The other is to remove the peel of fresh coffee, and then directly sun-dry or oven-dry the removed peel to obtain the final product of coffee peel. Although the two methods are used up to now, the coffee peel tea prepared by the two methods smells the fragrance of the coffee peel, but has poor taste after being brewed; although the overall taste presents a sweet and sour feel, the taste is light and has no special features; with unpleasant fermented taste and grass green taste of the plant; and because the brewing time is short, the content of beneficial components in the extracted coffee pericarp is less, and the coffee pericarp has no health care effect. In order to improve the quality of coffee pericarp, new technologies based on the two processing methods are also applied. For example, the flavor of the coffee peel is improved by utilizing a fermentation process, but when the technical scheme is applied, wet fermentation easily occurs in the preparation process, so that the coffee peel is excessively fermented to be rancid and rotten, and the quality of the coffee peel tea is adversely affected; the prepared beverage has unpleasant sour and astringent taste, and the flavor of coffee pericarp can be directly perceived by sniffing to be mixed with sour and rotten taste and fermented taste.

Along with the continuous improvement of the development and utilization consciousness of the coffee cherry, the method aims at solving the problem of how to remove unpleasant tastes such as acid astringency, fermentation taste, grass green taste and the like of the coffee cherry in the prior art, and is hereinafter uniformly and simply called as deacidification and deastringency; some new or improved prior art solutions have been applied to the processing of coffee cherry husks. For example, for the fermentation process, some new technical schemes adopt methods of improving the fermentation process by using specific saccharomycetes for fermentation or adopting micro-fermentation and refrigeration fermentation; some new technical schemes are to improve the quality of coffee peel by means of strict raw material selection, adding or repeating processing procedures and other technical means. For example, in the raw material purchase of coffee peel, only fully ripe full red fresh fruits are selected; for example, on the basis of the existing processing technology, new technical means such as microwave heating, high-temperature steaming, prolongation of airing time, improvement of baking process parameters, upgrading of processing equipment or repeated processing procedures for the same batch of raw materials are used. The technical means adopted in the technical schemes are helpful to the improvement of the quality of coffee pericarp, but some of the technical schemes have defects or shortages.

For example, only coffee cherries with full red outer skins in the coffee producing area are defined as ripe or ripe cherries. The real condition in picking seasons is that the ripeness of the fresh coffee fruits on the coffee tree is not consistent, the color of part of the fruits is red-green phase or semi-red state, and the fresh coffee fruits are not fully ripe. The fully red fresh fruits which are strictly selected in the local area are mainly used as raw materials for preparing fine coffee; the annual fine coffee yield of the Yunnan is less than 30%, that is, if only the ripe fresh fruit peel used for making fine coffee is considered to be used for processing coffee peel products, more than 50% of coffee peel is wasted and environmental pollution is caused by conservation estimation; and the raw material purchasing cost of coffee pericarp processing is increased. The patent application documents of the patent coffee fruit wine and the production method thereof (application number 201910041546.4) and the patent preparation method of coffee fruit peel tea (application number 201910746211.2) are all explicitly described, and the ripe coffee fresh fruits are to be selected.

For example, adding a processing flow, upgrading processing equipment and repeating processing procedures inevitably leads to increase of manufacturing cost such as energy, water consumption, manpower, equipment investment and the like, and complexity and repetition of the procedures can also promote difficulty of product quality control management. The process requirements of repeating more than two rounds and repeating 3-5 rounds are clearly recorded in the patent (application number 202110857334.0) of a preparation method of coffee peel tea and the patent (application number 201910909734.4) of a processing method of coffee peel tea. In the preparation method of the coffee peel tea (application number 202110857334.0), more than two times of repetition are needed in the processing procedure, and the quality requirement on the purchased raw materials is more that of selecting the ripe coffee fresh fruits.

In summary, because of the advantages and potential commercial value of the coffee pericarp, development and utilization of the coffee pericarp are necessarily trends; thus, various technical schemes for improving and improving the quality of the product are also being developed. In the prior art known at present, the technical proposal for improving the quality of coffee pericarp is mainly in the aspects of strictly selecting raw materials, adding processing procedures, upgrading processing equipment, repeating processing procedures, improving fermentation process and the like; the key purpose is to solve the problem of deacidification and deastringency in the processing of the coffee pericarp; however, this technical problem has not been thoroughly solved so far; and coffee cherry products derived therefrom, such as coffee cherry beverages, also suffer from certain drawbacks in mouthfeel.

Since the beverage made of the coffee peel is a new product, people have little knowledge and understanding of the flavor and taste, so that consumers who are the audience of the product are used to and accept the current situation of the quality and taste of the coffee peel beverage prepared by the technical schemes, and the quality of the coffee peel prepared by the technical schemes and the derived beverage products are considered to have no defects or have the best effect; so that technical problems that may still need to be further solved become unobvious. That is, the technical problem to be solved defined in the present invention is caused by unmet needs and perceived drawbacks of the prior art; if people accept the current situation, the existence of the problems and the defects can not be perceived, so that the technical problem which is not completely solved becomes unobvious, no motivation is needed to find out other possible defects, and whether other better technical schemes can replace the prior technical scheme to better solve the technical problem of improving the quality of coffee pericarps.

Then, it is an inventive effort to continue to find these technical problems that are not obvious or that are masked by the state of the art and to find new solutions. For example, in the prior art, although some technical solutions can partially solve the problem of "deacidification and deastringency" in the processing of coffee pericarp, new problems of increasing purchase cost and manufacturing cost are derived to solve the problem. For example, whether the technical problem of deacidification and deastringency can be separated from the existing research and development direction is solved, and the research and development conception is adjusted to other technical schemes.

One of the characteristics of traditional Chinese medicine is that the Chinese medicinal materials can be taken after being processed, and the folk theory of no-taking of the Chinese medicinal materials is that the Chinese medicinal materials are taken without cannon. The processing technology of the traditional Chinese medicine has very long history, is a traditional pharmaceutical technology in China, and is a special technical term of the traditional Chinese medicine. The processing of the traditional Chinese medicine is a processing technology adopted according to the theory of the traditional Chinese medicine and the differentiation of medicine application and the difference of the medicine property of the traditional Chinese medicine; through years of practice, plays a very important role in matching with the clinic of traditional Chinese medicine, improving the treatment effect and improving the quality of medicines. The traditional Chinese medicines have four qi and five flavors, and some traditional Chinese medicines have the difference of being raw and cooked; the Chinese medicinal materials are stir-fried, roasted, calcined, steamed and boiled and have very close relation with the clinical curative effect. For example, the taste of common hawthorns is: slightly warm in nature, sour and sweet in taste; has effects of resolving food stagnation, invigorating stomach, activating qi-flowing, and dispelling blood stasis. The content of organic acid in the processed scorched hawthorn fruit is obviously reduced, the sour taste is also reduced, and in addition, a taste, namely slight scorched bitter taste, is newly added, and the scorched hawthorn fruit has a unique scorched aroma; has effects of eliminating food stagnation, and activating spleen. The contents of total flavone and organic acid in the scorched hawthorns are reduced by 74.2 percent and 67.2 percent respectively compared with the raw hawthorns, and the acidity of the mouthfeel is obviously reduced. For another example, the literature records that the processed Chinese date is added into the decoction to improve the decoction rate, thereby being beneficial to the dissolution of active ingredients and enhancing the efficacy of nourishing blood and tranquillizing; as described in ancient books, medical science, zhongshenxi Ji: the steaming and stir-frying method is beneficial to the Chinese date to play a role in tonifying, and the stir-fried charcoal and the calcined charcoal can strengthen the astringency and the hemostatic effect of the Chinese date.

The stir-frying method is a common process method in the processing method of traditional Chinese medicines, and is generally divided into a stir-frying method and a stir-frying method (adding auxiliary materials for stir-frying). The parching method comprises parching to brown, and parching to charcoal; the stir-frying method comprises bran frying, soil frying, rice frying, sand frying, clam powder frying, talcum powder frying and the like. The medicinal materials are processed by a stir-frying method, so that the dissolution of the effective components when the medicinal materials are in the decoction is facilitated, and the curative effect can be enhanced; it is also beneficial to decompose or degrade toxic components, reduce irritation components, and alleviate drug properties. The practice proves that the influence of the stir-frying method on the traditional Chinese medicinal materials not only changes the nature and taste, but also plays a certain role in the change of the taste. For example, the stir-frying method can reduce the content of organic acid in some traditional Chinese medicinal materials, and actually plays a deacidification role.

The rice stir-frying process in the stir-frying method is a method for heating and stir-frying rice or millet serving as an auxiliary material and Chinese medicinal materials; because rice has sweet and warm nature, the dryness of some medicines can be reduced and a part of bitter taste can be removed after the rice is smoked and fried; the qi of the cereal is used for strengthening spleen and regulating stomach to increase the effects of nourishing and tonifying middle energizer.

In the preparation method of the traditional Chinese medicine, besides processing the medicinal materials, the preparation method also involves the problem of one dosage form; in the traditional Chinese medicine, eight dosage forms of pill, powder, ointment, pill, wine, dew, soup and spindle are provided. The soft extract belongs to the ointment in the eight dosage forms; the medicine is a semi-fluid preparation which is also called soft extract and is prepared by decocting the medicinal materials with water, removing residues and concentrating, adding refined sugar, refined honey or rock sugar and the like. Due to the osmotic pressure, the cell membrane of the microorganism in the soft extract is in a dehydrated state and cannot grow and reproduce, so that bacteria cannot grow in the soft extract, and the effects of bacteriostasis and corrosion prevention can be well achieved under the condition that no chemical preservative is added, and the shelf life of the product is prolonged.

Carbonated beverage is a generic term for cool beverages containing carbon dioxide, commonly known as soda water. The carbonated beverage is characterized by containing carbon dioxide gas and having the effects of stimulating appetite, ventilating, relieving summer heat and quenching thirst; after drinking, the tea can take away excessive heat in the body, and gives people a cool and refreshing taste. The main component of the traditional cola type carbonated beverage is water, and a certain amount of preservative, sucrose, sweetener, pigment, edible essence, carbon dioxide and the like are added for processing; however, such formulations, in particular formulations having potassium sorbate or sodium benzoate added to them; often unhealthy messages are delivered to consumers.

In fact, carbon dioxide is used as one of food additives and also has the function of preservative. However, since the equipment conditions owned by the conventional carbonated beverage production enterprises and the level standard of the microbial defense level of LOG5 are implemented, a preservative is required to be added to inhibit bacteria and preserve carbonated beverages so as to prolong the shelf life. Along with the continuous improvement of the health consumption consciousness of people and the improvement or innovation of the preparation method for improving the quality of the carbonated beverage by the aid of modern technology, preservatives such as potassium sorbate, sodium benzoate and the like are not added in many carbonated beverages. Part of production enterprises can achieve the same antibacterial and antiseptic effects as potassium sorbate and sodium benzoate by adopting a LOG6 grade standard full-automatic sterile carbonated beverage production line and only by the self antiseptic effect of the added carbon dioxide.

In addition to improvements in additives to traditional carbonated beverages, some new formulations of soda pop water beverages, milk-containing carbonated beverages, juice-type carbonated beverages, and fruit-flavored carbonated beverages are also beginning to appear in the consumer market today; the beverage maintains the refreshing taste of the traditional carbonated beverage and has a certain health care effect or the attribute of the functional beverage, so the beverage is favored by consumers. However, up to now, from among carbonated beverage products sold in the domestic market and described in the related technical documents and patent application documents, no carbonated beverage product produced using coffee cherry as a raw material has been found.

Disclosure of Invention

The technical problems to be actually solved by implementing the whole technical scheme of the invention include:

first, innovatively refers to a stir-frying method in a traditional Chinese medicine processing process, and solves the problem of deacidification and deastringency in the existing coffee pericarp processing process by improving the preparation flow of the rice stir-frying process, adding auxiliary materials and other technical means.

Secondly, based on the same invention conception, the coffee peel processed by adopting the novel technical means of the invention is used as a raw material, the extraction process is improved, the compound process is used and other technical means are used, and the problem of how to improve the mouthfeel of the coffee peel beverage is solved. Provides a compound coffee pericarp juice with reasonable formula, good taste and certain health care effect, and solves the problem of insufficient beverage products in the field of deep processing of coffee pericarps.

Thirdly, based on the same inventive concept, the invention provides a coffee peel concentrated extract by utilizing the compound coffee peel juice and refined honey prepared by the invention as raw materials and adopting the technical means of the traditional preparation process of the traditional Chinese medicine decoction, and solves the problems of prolonged shelf life of the concentrated extract and insufficient products in the field of deep processing of coffee peel.

Fourth, based on the same inventive concept, two new products of zero sucrose carbonated beverage which contain coffee peel components and have different tastes are prepared by using the compound coffee peel juice and the coffee peel concentrated paste prepared by the invention as raw materials; make up for the problem of insufficient varieties of the prior carbonated beverage products.

The whole technical scheme and the expected technical effects of the invention include:

firstly, the research and development direction of the processing technology of 'deacidification and deastringency' of the coffee peel in the prior art is separated, the stir-frying method in the traditional Chinese medicine processing technology is used as a reference, and the processing treatment is carried out on the coffee peel by improving the preparation flow of the rice stir-frying technology, adding auxiliary materials and other technical means, so as to achieve the technical effect of 'deacidification and deastringency' of the coffee peel; and provides a better quality coffee peel raw material for the subsequently prepared compound coffee peel juice.

Secondly, based on the same inventive concept, the coffee pericarp prepared by the new technical means is used as a main raw material, and the technical means of optimizing formula components, improving extraction process, using a compound process and the like are adopted to prepare the coffee pericarp juice which has reasonable formula, good taste and certain health care effect; providing raw materials for the coffee pericarp concentrated extract and the carbonated beverage which are prepared later.

Based on the same inventive concept, the novel coffee peel concentrated extract containing coffee peel and honey is prepared by adopting the optimized formula auxiliary materials and the technical means of referencing the traditional preparation process of the traditional Chinese medicine decoction and taking the compound coffee peel juice and refined honey prepared by the invention as raw materials; the technical principle of osmotic pressure is utilized under the condition of not using any preservative so as to achieve the effect of prolonging the shelf life of the concentrated paste and provide raw materials for the subsequently prepared carbonated beverage.

Based on the same inventive concept, the compound coffee peel juice and coffee peel concentrated paste prepared by the invention are used as raw materials, and two new products of the zero sucrose carbonated beverage with different tastes are prepared by using the technical means of two different filling processes in the conventional carbonated beverage preparation method.

The implementation of the whole technical scheme of the invention and the related technical characteristics and technical means comprise:

the compound coffee peel juice contains coffee peel components, and the related components and contents of the formula are as follows:

the compound coffee pericarp juice is prepared by compounding an extracting solution A and an extracting solution B; wherein each 100 weight parts of the compound coffee peel juice consists of 40-78 weight parts of extracting solution A and 22-60 weight parts of extracting solution B.

The formula components of the extracting solution A consist of processed coffee peel, burnt hawthorn, dark plum and origanum vulgare; the formula components of the extracting solution B consist of processed fried yellow jujube, dried longan, liquorice and sweet osmanthus.

The formula components of the extracting solution A are calculated according to 100 parts by weight and consist of 46.2-61.8 parts by weight of processed coffee peel, 15.5-20 parts by weight of burnt hawthorn, 22.5-30 parts by weight of dark plum and 0.2-3.8 parts by weight of origanum vulgare; the formula components of the extracting solution B are calculated according to 100 parts by weight and consist of 48.8-63.5 parts by weight of processed fried yellow jujube, 30.5-40 parts by weight of dried longan, 5.5-10 parts by weight of liquorice and 0.5-1.2 parts by weight of sweet osmanthus; the preparation of the extracting solution A and the extracting solution B also needs to add a proper amount of water.

The raw materials for preparing the coffee peel are the coffee peel, and the auxiliary materials are glutinous rice and red sugar powder.

The method for processing coffee peel comprises the following steps:

(1) Preparing auxiliary materials of glutinous rice and brown sugar powder for processing; selecting dried coffee peel, and selecting and removing impurities from the coffee peel for later use;

(2) Weighing the dried glutinous rice according to the weight which is 6 to 12 times of the weight of the coffee peel; weighing brown sugar powder according to the weight of 0.015 to 0.05 times of the weight of the glutinous rice;

(3) Heating a frying pan, pouring glutinous rice and brown sugar powder, heating and stir-frying, adding coffee pericarp when rice grains begin to dry and turn yellow and smoke is dispersed, and continuing heating and stir-frying; and (3) when the rice grains start to turn brown and the smoke is reduced, continuing heating and stir-frying until the sweet smell of the stir-fried coffee pericarps is mixed with the brown smell of the rice grains to be emitted strongly, and the coffee pericarps are dried, crisp and hard but no focal spot exists, taking out, sieving the rice grains by using a screen, and cooling to obtain the processed coffee pericarps.

The innovation and improvement of the processing technology of the borrowed traditional Chinese medicine are as follows: firstly, in the traditional rice frying method, the rice grains are required to be soaked by clear water before being fried, but the preparation flow is not adopted in the invention; secondly, in the traditional rice stir-frying method, only rice or millet is used as auxiliary materials for stir-frying, and the auxiliary materials of red sugar powder are added and stir-fried together with glutinous rice. According to the theory of traditional Chinese medicine, the dry nature of the medicine can be reduced after stir-frying because rice has sweet and warm nature, and the effect of nourishing and tonifying the spleen and the stomach is enhanced by virtue of qi and spleen and stomach of rice. The invention adopts the rice stir-frying technology means, namely plays a role of fumigating, stir-frying, soaking and moistening by means of the sweet nature of glutinous rice, the peculiar fragrance of the glutinous rice when heated and the sweet and burnt fragrance of brown sugar after heated, and is fused with aromatic substances generated by Maillard reaction after the coffee peel is heated, so that the deacidification and deastringency of the coffee peel are realized.

The processing (concocting) of the coffee peel disclosed by the invention is only required to meet the relevant technical requirements including physicochemical indexes in the 'Yunnan food safety local standard coffee peel'; no special treatment is needed for the raw material pericarp, and no special requirements are needed for the selection of the ripeness and quality of the fresh coffee fruit.

In an alternative embodiment, ordinary rice or millet can be used for stir-frying instead of glutinous rice, but the technical effect is slightly inferior; the selected frying pan is preferably a pan, and the pan material can be a marmite, a stainless steel pan or an iron pan; the steam jacketed kettle or the electric heating type medicine frying machine can also be used in mass production.

In an alternative embodiment, white granulated sugar, powdered ice sugar or powdered brown sugar may be used instead of powdered brown sugar, but the technical effect is somewhat inferior.

The method for processing the fried yellow jujube comprises the following steps:

(1) Weighing clean jujube with required dosage, removing core, and dividing into two flaps; putting the mixture into a preheated frying pan;

(2) Heating and stir-frying according to the conventional stir-frying method in the traditional Chinese medicine processing and stir-frying process until the jujube is dark red and slightly focal spot, taking out when the aroma overflows, sieving to remove scraps, and cooling to obtain the processed stir-fried yellow jujube.

In the preparation method of the invention, the control of heating time during stir-frying coffee pericarps and Chinese dates can be carried out by selecting between slow fire and medium fire.

The fire conditions in stir-frying of Chinese herbs can be classified into slow fire, middle fire and strong fire. In practice, due to different heat sources (such as electric heating, gas heating, charcoal heating and the like), the control of the three weather temperatures can only be a non-precise range value. As described in literature, the temperatures acquired using a non-contact infrared thermometer are: the slow fire is between 280 ℃ and 350 ℃, the medium fire is between 380 ℃ and 450 ℃, and the strong fire is between 520 ℃ and 580 ℃. Therefore, the parameters can only be used as reference values in the stir-frying process, are similar to the control of the fire in cooking, and the main changes and the smell changes of the traditional Chinese medicine in the stir-frying process can be observed, so that the stir-frying degree can be accurately judged.

The preparation method of the compound coffee pericarp juice comprises the following steps:

first: the preparation of the extracting solution A comprises the following steps:

(1) Removing cores of the charred hawthorn, and respectively selecting and removing impurities with dark plum and oregano;

(2) Weighing the processed coffee pericarp, the charred hawthorn fruit, the dark plum fruit and the origanum vulgare respectively according to the dosage of the formula, mixing, putting the mixture into water with the material-water ratio of 1:15-35, standing and soaking for 20-40 min, wherein the water needs to be heated and kept at constant temperature in the soaking process;

(3) Heating and hot leaching, wherein the leaching temperature is controlled to be 70-90 ℃ and the leaching time is controlled to be 10-30 min;

(4) Stopping heating, cooling to normal temperature, and filtering to obtain extract A;

second,: the preparation of the extracting solution B comprises the following steps:

(1) Selecting dried longan, peeling, sweet osmanthus and liquorice respectively, and removing impurities for later use;

(2) Weighing processed fructus Jujubae, glycyrrhrizae radix and dried longan according to the formula, mixing, adding into water of 60deg.C at a ratio of 1:15-35, standing and soaking for 20-40 min, and heating water to keep constant temperature during soaking;

(3) Heating and extracting, wherein the extracting temperature is controlled at 80-95 ℃ and the extracting time is controlled at 15-40 min, then adding the weighed osmanthus according to the formula dosage, and continuing heating for 2-5 min;

(4) Stopping heating, cooling to normal temperature, and filtering to obtain extract B;

in an alternative embodiment, the constant temperature soaking 60 ℃ parameter can be expanded to any value within 55-65 ℃ without affecting the technical effect contemplated by the invention; however, it is ensured that the water temperature is kept as constant as possible at a relatively fixed value and cannot be arbitrarily fluctuated.

In an alternative embodiment, a portion of the suitably comminuted materials of the components of the extract a and extract B formulations may be suitably comminuted prior to heating to form granules; the expected technical effect of the invention is not affected; the crushing can be carried out by using a conventional crushing method in the prior art, and the sieving precision of the crushed granules can be selected to be 5-14 meshes.

Third,: the preparation of the compound coffee peel juice comprises the following steps:

(1) Weighing the prepared extracting solution A and extracting solution B according to the formula dosage, and mixing to obtain mixed solution;

(2) Cooling the mixed solution to 5-10 ℃, centrifuging, fine filtering and standing the mixed solution according to a conventional clarification method in the prior art to realize solid-liquid separation, taking clarified liquid, and sterilizing to obtain the compound coffee pericarp juice to be prepared.

The formula components and the preparation method of the coffee pericarp concentrated extract comprise the following steps:

the formula of the coffee peel concentrated paste consists of the compound coffee peel juice and refined honey, and contains coffee peel components; the preparation method is carried out in a water bath heating mode by using a steam jacketed kettle according to the traditional preparation process of the traditional Chinese medicine decoction paste in the prior art, and comprises the following preparation steps:

(1) Pouring the weighed compound coffee peel juice into a steam jacketed kettle according to the required amount for boiling, and controlling the heating temperature to be 80-90 ℃ to prepare clear paste;

(2) Adding refined honey with the weight of 0.7 to 2.2 times of the weight of the clear paste for paste collection; controlling the heating temperature at 70-80 ℃, preferably 72 ℃, 74 ℃, 76 ℃ and 78 ℃; during the paste collecting process, observation is diligently carried out and stirring is carried out continuously to prevent paste from coking; and controlling the relative density of the paste after the paste is collected to be 1.32-1.40, and preparing thick paste with certain fluidity, thus obtaining the coffee pericarp concentrated paste to be prepared.

In an alternative embodiment, a common ceramic pot or a stainless steel pot can be used for replacing a steam interlayer pot to collect the paste, but the technical effect is slightly inferior; professional steam paste decocting machines can also be used in mass production.

The technical means for preparing the coffee pericarp concentrated extract is to reference the traditional preparation process of the traditional Chinese medicine decoction extract. In the traditional preparation process of the traditional Chinese medicine decoction, although quality control of a decoction collecting link is not complete in scientific data and technological parameters, clear and accurate technical inheritance is provided; the naive technical standards such as 'cattle eye bubble', 'hanging flag', 'dripping bead' and the like are widely applied in practice, and play a vital role in controlling the quality of the decoction. For example, even if the heating temperature is the same, the heating time is the same or the adding amount of auxiliary material sugar (honey) is the same, the quality of the prepared soft extract is different due to the difference of the raw material medicines or other auxiliary materials; therefore, the prepared extract can not be prepared by only setting accurate process parameters. Therefore, the inventors considered that the raw materials used in the present invention and the desired technical effects are not suitable for the production of paste by the concentration method commonly used in the prior art such as vacuum concentration and membrane separation concentration, and these known concentration methods are suitable for the production of ordinary concentrated liquids or syrups.

The refined honey is an auxiliary material used for preparing the soft extract in the preparation of traditional Chinese medicines. Refining Mel can remove impurities in Mel, reduce water content, destroy enzymes, kill microorganisms, increase viscosity of Mel, etc. The theory of traditional Chinese medicine holds that the traditional Chinese medicine ointment prepared by refined honey can remove the bias of the drug property to neutralize the drug property, improve the quality of the drug and keep the drug for a long time. The invention refers to the technical principle and the technical effect of the traditional Chinese medicine processing technology, and adopts refined honey as auxiliary materials to prepare the coffee pericarp concentrated paste.

The traditional honey production process is approximately as follows: heating Mel in a pot, removing floating foam when boiling, adding a small amount of water when Mel turns yellow and has luster and big bubble, and continuously heating to slightly boiling with small fire and stirring; the balance of refined honey in the pot is about 80% of raw honey, and the pot is sticky when being pinched by hands, but two fingers are separated and have no white silk; pouring out, filtering, and cooling in a container.

In an alternative embodiment, the relative density of the finished refined honey may be controlled to be in the range of 1.30 to 1.37.

In an alternative embodiment, the honey used in the honey refining is preferably selected from fructus Jujubae honey and flos Sophorae Immaturus honey; the pot used for refining the honey can be a stainless steel pot or a steam interlayer pot by adopting a water bath heating method.

The formula components and the preparation method of the zero sucrose carbonated beverage comprise the following steps:

the zero sucrose carbonated beverage consists of the compound coffee pericarp juice prepared by the invention and carbon dioxide; contains coffee pericarp component, does not contain honey and sweetener including sucrose, and is also contains edible essence, artificial pigment, antioxidant and other preservative;

the preparation method comprises the following steps: according to the one-time filling process in the conventional carbonated beverage preparation method, the volume of the compound coffee pericarp juice is fixed according to the required amount, the compound coffee pericarp juice is cooled, and then carbon dioxide reaching the standard of the volume multiple of the air content is filled into the cooling liquid according to the conventional proportioning standard in the one-time filling process for gas-liquid mixing, so that the zero sucrose carbonated beverage to be prepared is obtained.

In an alternative embodiment, the preparation method and process parameters that can be used as reference are: the compound coffee peel juice is fixed in volume according to the required quantity, and cooled to 4 ℃ to 6 ℃ to obtain cooling liquid; and then filling carbon dioxide with the volume of 2.0-3.5 times of the volume of the cooling liquid for gas-liquid mixing.

The formula components and the preparation method of the honey-containing carbonated beverage comprise the following steps:

the carbonated beverage containing honey consists of the coffee pericarp concentrated extract prepared by the invention and sterile carbonated water containing carbon dioxide; contains coffee pericarp component, and does not contain sweetener including sucrose, and edible essence, artificial pigment, antioxidant and other preservative;

The preparation method comprises the following steps: according to the secondary filling process in the conventional carbonated beverage preparation method, weighing coffee pericarp concentrated extract according to the required amount, cooling, quantitatively injecting into a container, and then adding low-temperature sterile carbonated water reaching the standard of the volume multiple of the carbon dioxide content according to the conventional proportioning standard in the secondary filling process, and uniformly mixing to obtain the carbonated beverage containing the honey.

In an alternative embodiment, the preparation method and process parameters that can be used as reference are: cooling the coffee pericarp concentrated extract weighed according to the required amount to 3-5 ℃, and quantitatively injecting into a container; then adding low-temperature sterile carbonated water with the volume multiple of the carbon dioxide content controlled to be 3.0-4.0 times, sealing and uniformly mixing.

The invention relates to a one-time filling process in a conventional carbonated beverage preparation method, which belongs to the prior art in the field of carbonated beverage processing, and the preparation method is approximately summarized as follows: pumping the flavoring syrup and water into a steam-water mixer in advance according to a certain proportion to fix volume, mixing and diluting, and cooling to prepare a mixed solution; then filling carbon dioxide into the mixed solution for carbonation and then filling; also known as a preconditioning filling process or a pre-mixing process. According to the technical scheme, the step of mixing the flavoring syrup with water is omitted, and the prepared compound coffee peel juice is directly used for replacing the mixed liquid.

The invention relates to a secondary filling process in a conventional carbonated beverage preparation method, which belongs to the prior art in the field of carbonated beverage processing, and the preparation method is approximately summarized as follows: quantitatively injecting the flavoring syrup into a container, adding carbonated water containing carbon dioxide to a specified amount, sealing, uniformly mixing, and then filling; also known as the adjustable filling method or the post-mixing method. In the technical scheme of the invention, the coffee pericarp concentrated paste is directly used for replacing flavoring syrup.

The invention relates to a primary filling and secondary filling process in a carbonated beverage preparation method, which belongs to the technical field of traditional conventional preparation methods. Based on the invention, in order to achieve the purpose of preparing the carbonated beverage containing the coffee peel component, as long as the carbonated beverage can be prepared by using the compound coffee peel juice and the coffee peel concentrated paste prepared by the invention as raw materials, other preparation methods related to improving the quality of the carbonated beverage and improvement or innovation of the existing preparation methods are not excluded in the technical scheme of the invention. The preparation methods and technical parameters described in the present application should not be construed as limitations on the claims of the products to be protected.

In the preparation method of the invention, the filtration can be performed by using a conventional filtration method which can meet the technical effect requirement of the invention in the prior art, and the filtration precision can be selected from 100-200 meshes by using selectable filtration equipment such as a stainless steel filter screen, a filter cloth or a duplex filter.

In the preparation method of the invention, the fine filtration can be performed by using a conventional fine filtration method which can meet the technical effect requirement of the invention in the prior art, and the precision of the fine filtration can be selected to be 1.0-2.0 μm by using optional fine filtration equipment such as a plate frame filter, a cloth bag filter or a membrane filtration equipment.

In the preparation method of the invention, the centrifugation can be performed by using a conventional centrifugation method which can meet the technical effect requirement of the invention in the prior art, and optional centrifugation equipment such as a disk centrifuge and optional process parameters are as follows: the centrifugal rotating speed is controlled to be 2400r/min-6000r/min, and the time is 10min-20min.

In the preparation method of the present invention, the sterilization may be performed using a conventional sterilization method in the prior art, such as UHT high temperature flash sterilization, which can satisfy the technical effects of the present invention.

The UHT high-temperature instantaneous sterilization comprises the following selectable process parameters: the sterilization temperature is controlled between 110 ℃ and 140 ℃ and the sterilization time is controlled between 3s and 7s.

In the production method of the present invention, deionized water or purified water which has been sterilized and whose conductivity has been controlled to 4. Mu.s/cm to 10. Mu.s/cm may be used.

The leaching temperature and the heating temperature in the preparation method of the invention are values of the feed liquid temperature measured by using a probe thermometer to probe the heated feed liquid in the heating process.

In the present specification, the formula components refer to various raw materials in the formula; the process parameters refer to parameters related to the preparation process such as cooling temperature, heating time and the like in the preparation method; the technical parameters refer to the general names of various parameters including the technological parameters and the content of the components of the formula.

The beneficial effects of the invention are as follows:

first: advantageous effects on nutrition and efficacy of the raw materials selected according to the invention

The coffee pericarp in the raw materials selected by the invention is derived from fresh coffee fruits (also called coffee cherries), and contains rich nutrition and dietary fibers; the hawthorn, dark plum, origanum vulgare, jujube, longan, liquorice and osmanthus all belong to the homology of medicine and food. The formula components of the compound coffee peel juice are not added with sweeteners including sucrose, edible essence, artificial pigment, thickening agent, antioxidant and preservative; is suitable for long-term drinking, and is beneficial to health.

The invention fully researches the effects of the components of each formula and the taste effect in the prepared beverage, optimizes the compatibility scheme on the basis of the traditional Chinese medicine theory, ensures that the components in the formula are mutually required and synergistically enhanced; and ensures that the desired technical effect of the invention on the mouthfeel of the prepared beverage can be achieved. The nutrition and efficacy of the relevant raw materials are listed as follows:

coffee pericarp: contains a large amount of anthocyanin, and has health promotion effects of resisting oxidation, protecting heart, and inhibiting cancer cell growth. In addition, the coffee pericarp contains 60% -70% of dietary fiber, and also contains total sugar, pectin, protein, caffeine, vitamin C, and various microelements such as calcium, magnesium, iron, zinc, sodium, selenium, etc. Wherein the dietary fiber, vitamin C, pectin, and trace elements such as calcium, magnesium, iron, zinc, selenium and the like belong to well-defined functional factors in functional food, that is, part of nutritional ingredients in coffee pericarp have the property of functional food.

And (3) burnt hawthorn: fructus crataegi is rich in citric acid, crataegolic acid, flavonoids, saccharides and glycosides; has effects in reducing blood lipid, lowering blood pressure, and tonifying heart. In terms of the theory of traditional Chinese medicine, hawthorn is sour, sweet and slightly warm in nature; has effects of invigorating spleen, stimulating appetite, resolving food stagnation, promoting blood circulation, eliminating phlegm, reducing blood lipid, and promoting urination. The content of organic acid in the processed scorched hawthorn fruit is obviously reduced, and the sour taste is also reduced; in addition, a slight burnt bitter taste and a unique burnt fragrance are newly added, and the food additive has the effects of burnt fragrance, activating spleen, promoting digestion and removing food stagnation. And the acidity of the hawthorn is reduced after the hawthorn is fried to be burnt, so that the stimulation to intestines and stomach can be reduced, and the hawthorn is suitable for people with gastric hyperacidity.

Licorice root: contains rich active ingredients such as saponins, flavonoids, alkaloids, polysaccharides, etc.; has effects in removing toxic materials, protecting liver, relieving pain, resisting tumor and aging; the effective component glycyrrhizin also has virus inhibiting effect. In terms of the theory of traditional Chinese medicine, liquorice is sweet in taste, flat in nature and high in sweetness; can be used for concocting various medicinal materials, and simultaneously assisting in invigorating spleen and replenishing qi, eliminating phlegm and relieving cough.

Dark plum: has effects in resisting oxidation, clearing blood, protecting digestive system, relieving fatigue, preventing constipation, and stimulating appetite. From the theory of traditional Chinese medicine, dark plum is sour and astringent in taste and neutral in nature, and is commonly used for chronic cough due to lung deficiency, sore throat, chronic diarrhea and dysentery, and consumptive heat and thirst.

Parching fructus Jujubae: the jujube contains protein, fat, sugar, ascorbic acid, calcium, iron, vitamin and other trace elements required by human body, jujube saponin, various monosaccharides, oligosaccharides, various amino acids and the like; has effects in protecting heart, enhancing physical strength, resisting allergy, protecting liver, resisting tumor, and relieving fatigue. In terms of the theory of traditional Chinese medicine, the jujube is sweet and flat in taste, and has the effects of tonifying middle-jiao and Qi, nourishing blood and tranquillizing, tonifying spleen and stomach and relieving medicine property. The processed fried yellow jujube has unique sweet and burnt smell, and the taste of the tea made by the fried yellow jujube is obviously better than that of the common jujube which is not processed. The fried yellow jujube retains the same effect as the common jujube, is more beneficial to dissolving out the effective components of the jujube after being fried, and improves the curative effects of tonifying middle-jiao and Qi, nourishing blood and tranquillizing; also has new effects of astringing, stopping bleeding and relieving diarrhea.

Oregano: has good antioxidation effect and is also a natural antibiotic; is often used as a spice in food cooking and has a strong, fragrant and sweet taste. From the theory of traditional Chinese medicine, oregano is pungent in taste, slightly bitter and cool in nature; has effects in relieving exterior syndrome, regulating qi, clearing summer-heat, and promoting diuresis.

Longan: longan is also called longan, has sweet taste and warm nature, is sweet and warm to nourish and sweet and delicious; has good nourishing and tonifying effects.

Sweet osmanthus flower: contains multiple bioactive components; such as flavonoids, polysaccharides, soluble proteins, polypeptides, free amino acids, polyphenols and various mineral elements; has effects of reducing blood lipid, lowering blood sugar, resisting aging, resisting oxidation, inhibiting bacteria, relieving inflammation, and enhancing immunity. In terms of the theory of traditional Chinese medicine, sweet osmanthus has warm nature and pungent taste, and can be used as a medicine; the decoction has effects of warming spleen and stomach, dispelling cold, warming stomach, and relieving pain; it also has effects in eliminating phlegm, dispelling blood stasis, and treating inappetence, excessive phlegm, cough and asthma.

Honey: the main component is glucose and fructose; also contains organic acid, protein and multiple vitamins; the edible honey is helpful for relieving fatigue, enhancing intestinal peristalsis, eliminating food retention, regulating nerves, tranquilizing and improving sleep. And the honey has good antibacterial and antiseptic capacity due to the characteristics of the honey, and is suitable for long-term storage without deterioration.

Second,: improvements, innovations, and resulting benefits relating to part of the technical means of the present invention

The invention is separated from the research and development direction of the processing technology of deacidification and deastringency of coffee peel in the prior art. The processing of the coffee peel is innovatively combined with the technical principle in the traditional Chinese medicine processing technology, improves the preparation flow of the related processing technology and adds new auxiliary materials; provides a new technical proposal with different conception for solving the problem of deacidification and deastringency in the processing of coffee peel. The novel technical means is used for solving the problem of deacidification and deastringency in the processing of the coffee peel which still exists at present, so that the coffee peel prepared by the novel technical means is applied to the manufacture of beverage products, and the taste of the manufactured beverage is effectively improved.

Compared with the prior art introduced in the background art section, the innovation of the new technical means is that: firstly, the traditional Chinese medicine processing technology does not precede stir-frying the coffee peel by using glutinous rice, and the prior art in the field of coffee processing does not have the technical means for processing the coffee peel by using the traditional Chinese medicine processing technology. In addition, the rice stir-frying method for processing the traditional Chinese medicine does not have a preparation process using brown sugar as an auxiliary material. The innovative technical means of the invention neither belongs to the prior art in the field of beverage processing nor to the common general knowledge in the field of traditional Chinese medicine processing. Therefore, the intelligent contribution of developing the new technical means to solve the problem of deacidification and deastringency in the processing of coffee peel is creatively labor-made; therefore, the technical scheme of the invention has outstanding substantive characteristics.

Secondly, as described in the background section, some technical solutions in the prior art adopt a severe raw material selection and a technical means of adding or repeating processing procedures to achieve the technical effect of deacidifying and deastringency of coffee peel. The strict selection of raw materials inevitably increases purchasing cost, and the increase or repetition of processing procedures can lead to the increase of manufacturing cost such as energy, water consumption, manpower, equipment investment and the like. The increase of the purchase cost and the manufacturing cost is equivalent to the new problem caused by the fact that the deacidification and the deastringency are derived while the problem of deacidification and the deastringency is solved. The inventor believes that it is not possible to merely become a "high-cold" laboratory technique for different technical solutions or means that can achieve the same technical effect; it must be able to be applied in actual production to actually serve society and create social value. The premise of application to actual production is that cost investment must be considered. By adopting the novel technical means, the quality requirement of mature fresh fruits is not required in raw material selection, and the requirement on processing equipment is not high; thereby playing a certain saving effect in the aspects of raw material purchase and equipment investment. Moreover, because the equipment used in the technical scheme of the invention is relatively simple, the coffee machine is not only suitable for large enterprises to put into production, but also can meet the requirement of coffee production areas for automatically processing coffee farmers. The fresh coffee fruits and fresh coffee peels are difficult to store because of the large amount of water and sugar, and if not processed in time or subjected to rain, the fresh coffee fruits and fresh coffee peels are quickly discarded due to spoilage. Therefore, if the coffee maker can help the coffee producing area to complete the processing treatment of the fresh coffee peel in time under the condition of limited site and equipment conditions, the deep processing utilization of the coffee peel and the prevention and treatment of the environmental pollution of the producing area from the source to the maximum extent are more facilitated; the technical proposal of the invention meets the standard with obvious progress.

The invention provides a new technical scheme with different conception for solving the problem of deacidification and deastringency in the processing of coffee peel. Compared with some technical schemes in the prior art, the method can solve the problem of deacidification and deastringency of coffee peels, and is more beneficial to saving purchasing cost and manufacturing cost under the condition of achieving the same or better technical effect. In addition, from the two aspects of the broad requirement of the quality of the purchased coffee pericarp and the simplicity of the required processing equipment, the invention is easier to be applied in actual production, and the application and popularization of the invention can indirectly contribute to preventing and controlling the environmental pollution of a coffee producing area and reducing the resource waste.

Secondly, the extraction process is improved in the technical scheme, and the extraction liquid is prepared by combining constant-temperature leaching and heating leaching; and the adding time of the osmanthus fragrans is delayed and the leaching time of the osmanthus fragrans is shortened when the extracting solution B is prepared.

In the prior art, a secondary leaching process is often adopted to prepare the extracting solution, so that the leaching of the active ingredients in the raw materials can be increased compared with the leaching process only once. Although the ratio of the materials to water, the leaching temperature and the time of the two extractions may be adjusted, the total heating and soaking time of the raw materials in water is long, and the two leaching extraction solutions need to be mixed, so that the taste difference between the two extraction solutions inevitably leads to the result of reducing the taste of the mixed solution. As the water is not added in the middle of Guangdong soup, the concentration in the second extracting solution is different from that in the first extracting solution, and the combined mixed solution cannot necessarily achieve the effect of carrying out primary leaching in taste and flavor, which is equivalent to the condition that 1+1 is less than 2. Therefore, although the extraction process can relatively increase the dissolution of the effective components, the extraction process has the defect that the extraction process is difficult to overcome; in particular, the mixed liquor has a reduced taste experience. Therefore, the prior art is often solved by increasing the amount of raw materials added or by adding sweetening agents, essence, spices and the like in the subsequent preparation process. In the prior art, a preparation process for soaking raw materials in cold water also exists, but the effect is not better than that of soaking the raw materials in hot water at constant temperature in the technical principle.

The invention improves the process on the extraction technical means of the extracting solution A and the extracting solution B; for the corresponding formula components in the invention, water is added for one time to fix the volume, the water is soaked at a constant temperature in the water temperature of 60 ℃ firstly, then the temperature is raised, and heating extraction is continuously completed at one time; the process can not only increase the dissolution of the active ingredients in the raw materials of the invention, but also can be matched with the subsequent compounding process to ensure that the prepared coffee peel juice has better taste.

According to the technical scheme, the technical means of delaying the adding time of the osmanthus fragrans and shortening the leaching time of the osmanthus fragrans are adopted, so that the aroma of the osmanthus fragrans and the special fresh and sweet taste of the osmanthus fragrans in the coffee peel juice are kept, and the quality of the coffee peel juice can be better improved.

(III) the technical effect of stir-frying the Chinese dates to be yellow by adopting a stir-frying method in the traditional Chinese medicine processing technology and the application of the stir-fried yellow Chinese dates to the extracting solution B.

As described in the background section, stir-frying methods commonly used in traditional Chinese medicine processing methods are generally classified into stir-frying and stir-frying. The stir-frying method also comprises three stir-frying methods of stir-frying yellow, stir-frying burnt and stir-frying charcoal; all three stir-frying methods have unique effects and cannot be replaced by each other. With the change of the frying degree, the ingredients, the efficacy and the taste of the medicinal materials are also changed differently.

Many of the prior art beverages use jujube as a raw material, but no beverage products made using stir-fried yellow jujube. The inventor finds through experiments that the extract prepared by using the fried yellow jujube as the raw material is superior to the extract prepared by using the common jujube in soup color and taste, and especially the peculiar burnt flavor taste of the extract is pleasant. Therefore, the fried yellow jujube is adopted to be matched with the longan, the liquorice and the sweet osmanthus, and compared with the extracting solution prepared from common jujube, the sweet and burnt flavor taste can be better. It is understood that the fried yellow jujube and the common jujube in the formula component of the extracting solution B are not the same raw materials. Or can be understood that from the perspective of the action of the fried yellow jujube, the raw material jujube in the extracting solution B adopts the technical means of 'fried yellow', so that the original components, efficacy and taste of the jujube are changed, and the composition of the formula components in the extracting solution B and the technical effect generated thereby are changed; the technical effect of this change and the production is not achieved by simple superposition or exchange of raw materials. In this regard, the processed coffee cherry and the roasted hawthorn in extract A perform similar functions to the roasted yellow jujube in extract B. That is, the processing technology changes the ingredients, the efficacy and the taste of the raw materials, so that the raw materials become a new raw material, thereby substantially changing the composition of the formula components and further directly affecting the technical effects of the corresponding extracting solution and the compound coffee peel juice. The concept of a minimum technical unit is also referred to herein and will now be described in detail.

Third,: the minimum technical unit and the technical means of the compound process in the technical proposal of the invention have the beneficial effects

The raw materials used in the present invention are used in most of the prior art in the beverage processing arts and various beverage products are produced in a variety of different formulation combinations and preparation methods. However, the inventors believe that the inclusion of a separate or complex, or "clean" recipe, and various glaring health care benefits; when the acceptance and preference of a beverage returns to the deepest nature, the most important reason is mouthfeel.

Just like the reason that people like food, the souls of dishes are the fusion of taste, no matter how the raw materials are rich and nutrient, and the cooked food cannot be called food if the taste is bad. For another example, the sales of cola are not decayed for a long time, and the main reason that it is accepted and favored by the public is not the ingredients in its ingredients list, but its unique taste.

Therefore, the most fundamental purpose of the application of the innovative technical means of the processing of the coffee pericarp is to improve the mouthfeel of the compound coffee pericarp juice and the carbonated beverage prepared by the invention. Therefore, the key points of the intelligent contribution of the invention are that the processing of coffee peel and jujube, the adoption of the scorched hawthorn fruit and other raw materials in the beverage products, the improvement of the extraction process, the adoption of the compounding process and other technical means are all carried out around how the taste and flavor of the compound coffee peel juice and the carbonated beverage prepared by the invention can be better improved. The beverage product which takes coffee peel as a main raw material and has good mouthfeel and flavor and a certain health care effect is prepared based on the same invention conception.

Based on the hope, the creative labor of the invention in the research and development process also comprises the technical means of matching the components of each formula in the two extracting solutions and adopting a compounding process to blend the two extracting solutions.

In extract a: because the processed coffee peel is adopted, unpleasant acid and astringent taste, and peculiar smell such as fermentation taste, grass green taste and the like of the coffee peel are removed from the prepared extracting solution, the unique fruit flavor of the coffee peel is reserved, and the sweet taste with slightly caramel taste is increased; the dark plum fruit has the function of providing bright but not sharp acid and has the effect of promoting the secretion of saliva or body fluid; the burnt hawthorn is slightly bitter while balancing the sour feeling, and has good fusion with the smoked feeling of dark plum; the addition of oregano produces a silky and sweet mouthfeel in the mouth.

In extract B: longan and fried yellow jujube mainly provide sweet feeling; because the fried yellow jujube is adopted, the sweet and greasy feeling of the longan is balanced, so that the sweet taste of the extracting solution B is softer, mellow, sweet and burnt; the liquorice has unique sweet taste, and the added function is to enrich the sweet level on the taste and generate a certain sweet return effect; the osmanthus fragrans has the effect of improving the overall fragrance of the extracting solution while providing sweet taste.

As a formulation component of the compound coffee cherry juice, extract a generally provided a sour sensation and extract B generally provided a sweet sensation. The preparation method has the expected technical effects that the prepared compound coffee pericarp juice can achieve the technical effects of sour sweetness, sweet, burnt aroma, mellow and smooth mouthfeel and slight sweet return on the basis of keeping the original special flavor of the coffee pericarp through reasonable blending; so that the prepared carbonated beverage not only maintains the taste advantage of the compound coffee peel juice, but also has the refreshing taste of bubble filling.

The compound coffee pericarp juice prepared by adopting the compound process has the advantages that the sweet and sour mouthfeel can be adjusted at will on the positioning of the flavor of the product, and the taste requirement of consumers can be met better. The other advantage is that the two extracting solutions can be better blended and fused on the mouthfeel and nutrition efficacy by adopting a compounding process due to the unique mouthfeel and efficacy of the components of each formula in the extracting solution A and the extracting solution B; compared with the preparation of only one extract by mixing all the formula components in the extract A and the extract B together at one time, the effect that 1+1 is more than 2 is produced.

Therefore, in order to achieve the technical effects expected by the present invention, each formulation component in extract a and extract B cannot be more or less. For example, assuming that the desired technical effect of the present invention is fixed, the extract a does not produce the desired technical effect if the processed coffee cherry is not used; if the formula components in the extracting solution A are not composed of processed coffee peel, scorched hawthorn fruit, dark plum and origanum vulgaris, the extracting solution A can not produce the expected technical effect. The above theoretical explanation applies equally to extract B. It will be appreciated that the individual formulation components of extract a and extract B cannot be separated individually or mixed or exchanged at will, otherwise the technical effects contemplated by the present invention will not be achieved.

Each of the formulation components in extract a and extract B has its unique effect on mouthfeel flavor and nutritional efficacy in the extract. For extract A and extract B, there is an inseparable technical association between their respective recipe constituents; because of the existence of the technical relevance, the extracting solution A and the extracting solution B in the compound technical means respectively form the minimum technical units which can not be segmented in the technical scheme protected by the invention; the technical problem solved by the method has independence and simultaneously shows the independence of corresponding technical effects.

On the basis of two minimum technical units, namely the extracting solution A and the extracting solution B, the invention adopts the technical means of a compound process, and well blends and fuses the taste and the efficacy of the two extracting solutions. That is, in the present invention, the technical means for processing part of the raw materials in the formulation components involved in the preparation of the extract a and the extract B, the technical means for selecting, matching and improving the extraction process of each formulation component and content in the extract a and the extract B, and the technical means for compounding the extract a and the extract B; the integrated combination is a correlated, progressive, mutually matched and synergistic 'whole' technical scheme. The technical effect produced by the technical proposal can be realized without simply superposing or exchanging all raw materials; therefore, the technical scheme of the invention can be further proved to have outstanding substantive characteristics.

Fourth,: the beneficial effects of the coffee pericarp concentrated extract prepared by the invention are that

One of the functions of the coffee pericarp concentrated paste prepared by the invention in the whole technical scheme of the invention is to be used as a raw material for preparing the carbonated beverage by adopting a secondary filling process in a conventional carbonated beverage preparation method, which is equivalent to replacing flavoring syrup used in the secondary filling process. The concentrated ointment is prepared by referring to the traditional preparation process of the traditional Chinese medicine decoction ointment, and the quality guarantee period of the concentrated ointment is prolonged by utilizing the technical principle of osmotic pressure. The technical problems solved by the concentrated paste and the generated beneficial effects have three advantages:

The first is: the prior art does not have the technical proposal of combining the processed coffee peel and the honey to prepare syrup or concentrated paste, and the syrup or concentrated paste product containing all the formula components in the invention is not more than the prior art. Meanwhile, the technical scheme of combining all the formula components including the processed coffee pericarp and honey to prepare a product similar to the traditional Chinese medicine decoction paste does not belong to common general knowledge in the field of traditional Chinese medicine preparations. The coffee pericarp concentrated paste prepared by the invention solves the problems of prolonged product shelf life and insufficient product quality in the field of deep processing of coffee pericarps. Because of the independence of the extracting solution A and the extracting solution B in the compound coffee peel juice as the minimum technical units in the technical effect, and the innovation of the processing technology of the coffee peel serving as the main raw material of the compound coffee peel juice, the technical scheme of the coffee peel concentrated paste prepared by adopting the compound coffee peel juice as the raw material based on the same inventive concept is necessarily caused, and the compound coffee peel concentrated paste has outstanding substantive characteristics compared with the prior art.

The second is: when the concentrated paste is applied to the industrial production of the beverage industry, the concentrated paste can be produced by a special production enterprise alone, and then the canned carbonated beverage can be produced by other beverage enterprises according to the conventional carbonated beverage preparation method. Compared with the integrated carbonated beverage production flow, the production mode can be more stable in quality control of raw materials, reduces investment of production equipment, is convenient to transport and store, and is favorable for optimizing the industrial division and the industrial chain structure. Particularly, the development burden of medium and small enterprises can be reduced, so that the development of the product class can be better focused, the production efficiency is improved, and the production period of the product is shortened.

The third is: the coffee pericarp concentrate disclosed by the invention can be used as a raw material for preparing self-made beverage besides being applied to industrial production of carbonated beverage. Under the application scenes of home DIY production or storefront hall food, takeaway and the like, the coffee peel concentrated paste prepared by the invention can be directly added into water or soda water for dilution, and auxiliary materials such as coffee, fruits, ice cubes and the like are selectively added according to taste requirements to prepare coffee peel beverage or coffee peel soda water for drinking.

In conclusion, the coffee pericarp concentrated extract has good application prospect and commercial expansion space as a raw material product.

Fifth,: beneficial effects of the carbonated beverage prepared according to the present invention

In the whole technical scheme of the invention, the compound coffee peel juice and the coffee peel concentrated paste prepared by the invention are used as raw materials based on the same invention conception to prepare two types of zero sucrose carbonated beverages with different tastes. The beneficial effects are that:

firstly, two types of zero-sucrose carbonated beverages with different tastes prepared by the invention are not added with sweetening agents including sucrose, edible essence, artificial pigment, antioxidants and other preservatives except carbon dioxide; only one of the carbonated beverages contains honey components, and honey is beneficial and harmless to human health. Therefore, the two carbonated beverages are suitable for people who like sugar-free or low-sugar beverages to drink, and can meet the consumption demands of consumers on healthy beverage products.

Secondly, the two types of carbonated beverages not only keep the efficacy and taste characteristics of the compound coffee peel juice, but also increase the unique bubble filling tasty and refreshing feeling of the carbonated beverages, and are more easily accepted and favored by consumers.

Thirdly, the invention of the two carbonated beverages makes up the defects of the prior carbonated beverage products and provides a new carbonated beverage product manufactured by taking coffee peel as a raw material. Can fill the blank of the carbonated beverage products which are not produced by taking coffee peel as a raw material and are not added with sweetening agents including sucrose, edible essence, artificial pigment, antioxidant and other preservatives in the domestic market at present.

Fourth, because of the independence of the extract A and the extract B in the compound coffee pericarp juice as the minimum technical units in the technical effect, and the innovation of the processing technology of the coffee pericarp serving as the main raw material of the compound coffee pericarp juice, the technical scheme of the two types of zero-sucrose carbonated beverage prepared by adopting the compound coffee pericarp juice as the raw material and the coffee pericarp concentrated paste based on the same inventive concept is necessarily caused, and the zero-sucrose carbonated beverage has outstanding substantive characteristics compared with the prior art.

Detailed Description

The technical scheme of the present invention will be further described with reference to examples and comparative examples. The following examples and comparative examples are provided for a better understanding of the present invention, and the embodiments do not limit the content and scope of the present invention. The preparation methods used in the implementation of the technical scheme of the invention are all conventional methods known in the prior art unless specified otherwise. All the used raw materials meet the current national food safety standard; the raw materials of each formula component involved in preparing the compound coffee peel juice are all dry, mildew-free and stale-free. The materials and equipment to which the present invention relates are commercially available from regular commercial sources unless otherwise specified.

In order to ensure the consistency of technical terms, the technical parameters of the component content of the formula in the application document are uniformly marked by using parts by weight as measurement units; in production practice, 1 part by weight of the catalyst can be set to any specific fixed value of 1g, 10g, 100g or 1kg according to different application scenes (laboratory experiment stage or mass production of enterprises and the like) or needs.

Determination of partial preferred process parameters in the preparation method of the extract

Because the heating leaching technology in the preparation process of the extracting solution A and the extracting solution B in the technical scheme of the invention belongs to a conventional technical means in the field of beverage processing, the technological parameter values can meet the requirements of the invention for carrying out the examples and the comparative examples as long as the technological parameter values are within the range values set in the technical scheme of the invention. Therefore, before the examples and the comparative examples are carried out, in order to ensure the unified standard of the subsequent sensory evaluation, the inventor firstly selects and determines the technical parameters of the component content and the material-water ratio of a group of formulas within the technical parameter range related by the technical scheme of the invention, and then determines the preferred values of the heating leaching temperature and the leaching time in the preparation process of the extracting solution A and the extracting solution B through single factor or orthogonal experiments; the conclusion is that: first, the heating extraction temperature and the extraction time have obvious relevance; secondly, because of the difference of the regional altitudes of the experiment, the boiling point of the extracting solution can not be guaranteed to reach 100 ℃; for example, in Pu' er region of Yunnan province, the boiling point of the two extracting solutions is only about 95 ℃. Third, only the two process parameter values are determined as: the extraction temperature of the extracting solution A is 80 ℃ and the extraction time is 20min; the extraction temperature of the extracting solution B is 85 ℃ and the extraction time is 25min; the experimental needs of the examples and comparative examples conducted by the present invention can be satisfied.

The specific parameter values of the "technical parameters for selecting and determining the component contents and the feed water ratio of a set of formulations" are the same as those in the following example 1.

Example 1

Processing of coffee pericarp

(2) Weighing dried glutinous rice according to 10 times of the weight of the coffee peel; weighing brown sugar powder according to the weight of 0.03 times of the weight of the glutinous rice;

(3) Heating a frying pan, pouring glutinous rice and red sugar powder, heating with medium fire, stir-frying until rice grains begin to dry and turn yellow, and adding coffee pericarp when smoke is dispersed, and continuing heating with medium fire; parching until the rice grains begin to turn brown and the smoke is reduced, concocting with slow fire, continuously heating and parching until the sweet smell of the coffee pericarps is mixed with the brown smell of the rice grains, taking out the coffee pericarps when the coffee pericarps are rich in emission, dry, crisp and hard but no focal spot exists, sieving the rice grains with a screen, and cooling to obtain the processed coffee pericarps;

second,: processing of jujube

(1) Weighing clean jujube with required dosage, removing core, and dividing into two flaps; putting the mixture into a preheated frying pan,

Third,: preparation of extract A

(1) Removing cores of the processed fructus crataegi, and selecting and removing impurities with mume fructus and herba Origani respectively;

(2) Weighing 58 parts by weight of processed coffee peel, 16 parts by weight of scorched hawthorn fruit, 25 parts by weight of dark plum fruit and 1 part by weight of origanum vulgare respectively according to the formula dosage, mixing, putting into water with the material-water ratio of 1:20, standing and soaking for 20min; in the soaking process, water needs to be heated and kept at a constant temperature so as to ensure the dissolution of active ingredients of the raw materials; heating and extracting at 80deg.C, and stopping heating when the extracting time reaches 20min; cooling to room temperature, and filtering to obtain extract A;

fourth,: preparation of extract B

(2) Weighing 58.2 parts by weight of processed fried yellow jujube, 6 parts by weight of liquorice and 35 parts by weight of dried longan according to the formula dosage, mixing, putting into water with the material-water ratio of 1:18, standing and soaking for 30min; in the soaking process, water needs to be heated and kept at a constant temperature so as to ensure the dissolution of active ingredients of the raw materials; heating and extracting at 85deg.C, adding 0.8 weight part of flos Osmanthi Fragrantis when extracting time reaches 20min, and stopping heating after heating for 5 min; cooling to room temperature, and filtering to obtain extract B.

Fifth,: preparation of compound coffee peel juice

(1) Weighing 40 parts by weight of prepared extracting solution A and 60 parts by weight of prepared extracting solution B according to the formula dosage, and mixing to obtain mixed solution;

(2) Cooling the mixed solution to 5 ℃, centrifuging, finely filtering and standing the mixed solution according to a conventional clarification method in the prior art to realize solid-liquid separation, taking clarified liquid, and sterilizing to obtain the compound coffee peel juice experimental sample to be prepared.

Example 2

The experiment is designed as follows: example 2 the technical parameters in step (2) of the processing of the coffee cherry peel in example 1 were adjusted as follows: weighing the dried glutinous rice according to 6 times of the weight of the coffee peel; weighing brown sugar powder according to the weight of 0.015 times of the weight of the glutinous rice; the experimental samples were prepared in the same manner as in example 1.

Examples 3 to 5

The experiment is designed as follows: compared with the example 1, the examples 3-5 are used for preparing three new extracts A and B by adjusting the contents of the components of each formula in the extracts A and B and matching with different feed-water ratios under the conditions of using the processed coffee pericarps and the fried yellow jujube as raw materials and using the same preparation method and process parameters; and then three groups of complex technology parameters of the extracting solution A and the extracting solution B are selected to prepare three new experimental samples of complex coffee peel juice. The relevant technical parameters are shown in table 1.

Table 1 compounding technical parameters of examples 3-5 of coffee pericarp juice

Comparative examples 1 to 4

The experiment is designed as follows: in comparison with examples 1 and 3-5, comparative examples 1 and 2-4 only differ in that the processed coffee cherry peel, the fried yellow date and the burnt hawthorn were replaced with the ordinary coffee cherry peel, the date and the hawthorn. Experimental samples were prepared with the same other preparation methods and technical parameters as in examples 1 and 3-5. The relevant technical parameters are shown in table 2.

Table 2 technical parameters of comparative examples 1-4 of the coffee pericarp juice

Comparative example 5

The experiment is designed as follows: according to the same components and contents of the formula of the extracting solution A and the extracting solution B in the embodiment 1, the components of the formula are mixed together at one time, and under the condition that other preparation methods and process parameters are the same, an experimental sample without adopting a compounding process is prepared according to the proportion of the material to the water of 1:19, so as to compare the taste of the experimental sample prepared by adopting the compounding process with the embodiment 1 of the invention.

Comparative example 6

The experiment is designed as follows: coffee cherry tea products are commercially available from regular businesses (i.e., coffee cherry processed by the most common processing methods described in the background section of Yunnan coffee production area); according to the instruction of the package instruction, the fruit peel tea beverage is prepared by infusing with hot water at 92 ℃ for 4min according to the proportion of 15g to 500 ml; to compare the taste with the experimental sample prepared in example 1 of the present invention.

Sensory evaluation experiment 1

The experiment is designed as follows: the experimental samples prepared in the examples and comparative examples were scored by 5 panelists including a specially trained and qualification certificate-acquiring coffeemaker, a coffee baker and a tea artist in an unnamed form according to established scoring criteria.

The score measuring and calculating mode is as follows: summarizing scoring results of the evaluation items by the panelists, rounding off the average score of each item to an integer value, and taking the rounded value as the final score of the item; the final scores are then added to give a total score. For example, each panelist scored the appearance of this item in example 1 as: the average score of the item was 47 +.5=9.4 points, and the final score was 9 points after rounding off, if 10 points, 9 points, and 10 points.

The sensory evaluation criteria are shown in Table 3, and the sensory evaluation results are shown in Table 4.

Table 3 Compound coffee pericarp juice sensory scoring criteria

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Table 4 results of sensory evaluation of the Compound coffee pericarp juice

The comparative analysis and evaluation were performed according to the scoring condition panel in table 4, and the related comments were as follows:

in example 2, only the technical parameters of the processing of the coffee pericarp were adjusted, and the differences in the technical effects of the experimental samples were not obvious and the scores were relatively close, since the values of the parameters were not out of the overall set parameter ranges and the preparation method was exactly the same as in example 1.

Examples 3 to 5 are still somewhat different in technical effect from examples 1 and 2, but are generally better than comparative examples. As can be seen from the evaluation scores of examples 3-5: firstly, the taste of an experimental sample can be directly influenced by the reduction or increase of the water quantity along with the change of the material-water ratio; secondly, under the state that the relative dosage of the processed coffee peel is relatively balanced, the acid score can be influenced by the change of the adding amount of the scorched hawthorn fruit and the dark plum fruit; thirdly, the addition amount of the processed Chinese date, dried longan and liquorice has obvious influence on sweet feeling; fourth, the addition of oregano helps to return sweet, but when the addition amount is increased, the overall balance of the experimental sample is affected, and a light traditional Chinese medicine taste is hidden; fifthly, the addition amount of the osmanthus fragrans and the leaching process are relatively good, and the existence of the osmanthus fragrans can be sensed in an experimental sample; sixth, the proportion of the compounding parameters has a great influence on the mouthfeel, for example, when the ratio of the extracting solution A is increased, the sour feel and the overall taste of the extracting solution A are obviously changed; the importance of the invention in adopting the compounding process can be seen.

Overall, the overall effect of example 1 was best among the experimental samples of the five examples, but there was room for improvement. For example, the inventors found that although the extract a retains the unique fruit flavor of coffee pericarp and the sweet caramel after processing before compounding, a little bitter taste is felt in the sweet, and the bitter taste added in the extract B after compounding is covered, so that the overall taste is not affected. Because the compound coffee pericarp juice of the invention has the technical effect that a sweetener can not be added, the problem can only be solved by properly shortening the leaching time or adjusting the leaching temperature when preparing the extracting solution A on the basis of the embodiment 1; and the addition amount of dark plum can be reduced appropriately, so that the control of smoking feeling can be better.

The comparative examples 1-4 mainly replace the processed coffee pericarp, fried yellow jujube and burnt hawthorn in the formula components with common raw materials, so that the technical effect of the whole is not as good as that of the experimental samples prepared in the corresponding examples, and the score difference is larger. One conclusion that can be drawn is that: the technical effect of the test sample using the processed raw material is better than that of the test sample using the common raw material.

The test sample of comparative example 5 was evaluated, and since all the formulation components were mixed together at one time for extraction, the test sample of comparative example 5 was significantly less good in taste than the test sample of example 1; although the flavor of the coffee pericarp exists and the sweet returning and osmanthus fragrance exists, the coffee pericarp has unbalanced sour and sweet taste, and has low and mellow taste. It can be seen that even though the formulation components and contents and the preparation process and parameters were identical, the experimental sample of comparative example 5 did not completely achieve the technical effect of the experimental sample of example 1.

For the experimental sample of comparative example 6, while the product package is written with coffee peel tea, it is actually the dried ordinary coffee peel most commonly processed by airing in Yunnan province, and no other ingredients are added; this is also the most common coffee cherry product on the market today. Before the official evaluation, a small comparison experiment was carried out on a peel tea beverage prepared by the coffee peel processed by the method according to the same material-water ratio and brewing method as those in the specification of the comparison example 6 and the peel tea beverage of the comparison example 6. As a result, it was found that, in the case where only one raw material is used as the coffee cherry, there is a large difference in taste between the tea beverage of the cherry prepared from the processed coffee cherry and the normal coffee cherry which is not processed. For example, the two types of peel tea have bright soup color, and the soup color of the peel tea prepared by the processed coffee peel is darker; both peel teas have coffee peel aroma; however, after entering the mouth, the peel tea prepared from the common coffee peel is more prominent in both sour and astringent tastes than the peel tea prepared from the processed coffee peel, and also has certain bitter taste and fermentation taste; and the whole coffee is relatively light, and the mellow feeling of the peel tea prepared from the processed coffee peel is lacking.

On the basis of the small experiment, the panel starts to compare the experimental sample prepared in comparative example 6 with the experimental sample prepared in example 1; the experimental sample prepared in comparative example 6 was found to have a lower score for each sensory evaluation than the experimental sample prepared in example 1, except that the experimental sample was similar in odor to the experimental sample prepared in example 1. While the package of the coffee pericarp tea purchased in comparative example 6 was written as "full red fresh fruit picking and airing", the fruit flavor and slight fermented flavor of the coffee pericarp could be perceived during sniffing, i.e., the flavor was better; however, the actual brewed peel tea beverage has poor overall mouthfeel. It is also understood that it is difficult to accept as a single beverage if formulated without the addition of sweeteners such as sugar or other excipients such as lemon juice, coffee, honey, etc.

Example 6

Preparation of coffee pericarp concentrate 1

(1) Weighing 100 parts by weight of the compound coffee pericarp juice prepared in example 1, and injecting into a steam jacketed kettle for boiling, wherein the heating temperature is controlled at 90 ℃; making into fluid extract with relative density of 1.16-1.25;

(2) Adding refined honey with the weight of 0.8 times of the weight of the clear paste for paste collection; controlling the heating temperature at 76 ℃ and heating time at 20-40 min; the paste is observed with constant stirring to prevent paste from coking in the paste collecting process, and the relative density of the paste after the paste collecting is controlled to be 1.32-1.38, so that thick paste with certain fluidity is prepared, and the coffee pericarp concentrated paste to be prepared is obtained.

Example 7

Preparation 2 of coffee pericarp concentrated extract

(1) Weighing 100 parts by weight of the compound coffee pericarp juice prepared in example 1, and injecting into a steam jacketed kettle for boiling, wherein the heating temperature is controlled at 80 ℃; making into fluid extract with relative density of 1.16-1.25;

(2) Adding refined honey with the weight 2.0 times of the weight of the clear paste for paste collection; controlling the heating temperature at 70 ℃ and heating time at 20-40 min; the paste is observed with constant stirring to prevent paste from coking in the paste collecting process, and the relative density of the paste after the paste collecting is controlled to be 1.35-1.40, so as to prepare thick paste with certain fluidity, namely the coffee pericarp concentrated paste to be prepared.

For the technique of preparing the coffee pericarp concentrated extract, the key is the mastering of the fire, and the temperature and time set in the process parameters can only be used as reference values. The fire is moderately adjusted under the condition of observing the change of the paste and liquid as a matter of service; the heating process is kept in a 'slight fire and slight boiling' state as much as possible, and stirring is continuously carried out. When the paste is collected, attention is paid to whether bubbles with the size of soybean are turned up in the paste liquid, namely, bovine eye bubbles commonly called in the traditional technique; and judging whether the paste is cooked or not according to the viscosity of the paste observed during stirring and the appearance of a so-called hanging flag. In the case where the paste starts to appear at the two visual criteria described above, it is necessary to reduce the heating time until the heating is stopped and the stirring is continued until the temperature of the paste drops to about 60 ℃. The relative density value of the paste after paste collection is about 1.32-1.40 and has certain fluidity, which indicates that the concentrated paste is prepared.

In the traditional preparation technique of traditional Chinese medicine decoction, two criteria are about judging whether the decoction is good or not, namely 'flag hanging' and 'dripping beading'. The flag hanging refers to that the bamboo chips are used for lifting the paste liquid from the pot and dripping the paste liquid downwards, and if the paste liquid flowing down can form a triangle, the flag hanging is called. The term "dripping and beading" means that a small amount of paste is dripped on water-absorbing paper for inspection, preferably impermeable paper; or taking a drop of the paste and dripping into cold water, and preferably showing the bead shape in a short time. The quality of the coffee pericarp concentrated extract prepared by the invention can also be judged by adopting the two methods and combining the measured relative density of the finished paste.

Example 6 and example 7 are two coffee pericarp concentrates prepared by adjusting the relevant technical parameters based on the same preparation method. The experimental purpose is to compare the conditions of the concentrated pastes prepared under different technical parameters in the technical scheme of the invention.

It was found by sensory evaluation that both pastes of the concentrated pastes were dark brown, viscous but flowable. Has sweet smell of coffee pericarp and Mel; after entering the mouth, the special fruit flavor and jujube flavor of the coffee peel can be felt, but the sweet taste of the honey is the most obvious. The two pastes were not very different in overall sense, and the paste prepared in example 7 was more viscous than that prepared in example 6.

Sealing the two concentrated pastes, storing at the same period at the normal temperature in the dark, and performing sensory evaluation after 60 days; the viscosity, the taste and the smell of the product are unchanged, and the appearance is free from acid decay or deterioration; the sand return phenomenon does not occur. After the product is stored for 180 days in an environment of 5-10 ℃, the product is subjected to sensory evaluation, the viscosity of the product is increased slightly, the taste and smell of the product are still unchanged, no acid corrosion or deterioration phenomenon occurs on appearance, and no sand return phenomenon occurs.

Example 8

Preparation of zero sucrose carbonated beverage

According to a one-time filling process in a conventional carbonated beverage preparation method, 100 parts by weight of the compound coffee pericarp juice prepared in example 1 is cooled to 4-6 ℃ to obtain cooling liquid, and then carbon dioxide with the volume of 2.0-3.5 times of the cooling liquid is filled for gas-liquid mixing; thus obtaining the zero sucrose carbonated beverage to be prepared.

Example 9

Preparation of honey-containing carbonated beverage

According to the secondary filling process in the conventional carbonated beverage preparation method, 20 parts by weight of the coffee pericarp concentrated extract prepared in example 6 is cooled to 3-5 ℃ and injected into a container; then adding low-temperature sterile carbonated water with the volume multiple of the carbon dioxide content controlled to be 3.0-4.0 times according to the proportion standard of 1:4-5, sealing and uniformly mixing; thus obtaining the carbonated beverage containing honey to be prepared.

Sensory evaluation experiment 2

The experiment is designed as follows: the 5-person review group is also formed, the same score measuring and calculating mode is adopted, and an unnamed form is adopted according to the formulated scoring standard; evaluation scoring was performed on the experimental samples prepared in example 8 and example 9. The sensory evaluation criteria are shown in Table 5, and the sensory evaluation results are shown in Table 6.

TABLE 5 sensory scoring criteria for carbonated beverages

TABLE 6 sensory evaluation results of carbonated beverages

The comparative analysis and evaluation were performed according to the scoring condition panel in table 6, and the related comments were as follows:

the experimental samples of examples 8 and 9 both retain the mouthfeel characteristics of the reconstituted coffee pericarp juice and have a pronounced carbonation sensation; the carbonation of example 8 was better and the sweetness of example 9 was higher than that of example 8, with a smooth and sweet mouthfeel characteristic of honey.

It should be noted that the above examples and comparative examples are only for aiding in the description of the overall technical solution of the present invention and are not intended to limit the scope of the present invention. Some experimental steps or technical parameters are not described in the examples and comparative examples, and can be carried out according to technical means or conventional experimental steps and technical parameters which are conventional in the related technical field. Any modification of the invention, such as changing the preparation method or adjusting the technical parameters, or any combination of the technical features of the invention with other prior art techniques, which would be the same or similar to the present invention, by anyone in the light of the present invention, falls within the scope of the invention as claimed in the claims.

Claims

1. The compound coffee peel juice comprises coffee peel components and is characterized by being prepared by compounding an extracting solution A and an extracting solution B;

wherein, each 100 weight parts of the compound coffee peel juice consists of 40 to 78 weight parts of extracting solution A and 22 to 60 weight parts of extracting solution B;

the formula components of the extracting solution A consist of processed coffee peel, burnt hawthorn, dark plum and origanum vulgare; the formula components of the extracting solution B consist of processed fried yellow jujube, dried longan, liquorice and sweet osmanthus;

wherein the formula components of the extracting solution A are composed of 46.2-61.8 parts by weight of processed coffee peel, 15.5-20 parts by weight of burnt hawthorn, 22.5-30 parts by weight of dark plum and 0.2-3.8 parts by weight of origanum vulgare per 100 parts by weight; the formula components of the extracting solution B are composed of 48.8-63.5 parts by weight of processed fried yellow jujube, 30.5-40 parts by weight of dried longan, 5.5-10 parts by weight of liquorice and 0.5-1.2 parts by weight of sweet osmanthus per 100 parts by weight; the preparation of the extracting solution A and the extracting solution B also needs to add a proper amount of water;

the method for processing the coffee peel comprises the following steps:

(2) Weighing dried glutinous rice according to 6-12 times of the weight of the coffee peel, and weighing brown sugar powder according to 0.015-0.05 time of the weight of the glutinous rice;

(3) Heating a frying pan, pouring glutinous rice and brown sugar powder, heating and stir-frying, putting coffee peel when the rice grains begin to dry and turn yellow and the smoke is dispersed, continuing heating and stir-frying until the rice grains begin to turn brown and the smoke is reduced, continuing heating and stir-frying until the sweet smell of the stir-fried coffee peel is mixed with the strong brown smell of the rice grains, and taking out the coffee peel when the coffee peel is dry, crisp and hard but no focal spot exists, sieving the rice grains by using a screen, and cooling to obtain the processed coffee peel;

2. A method of preparing the compound coffee cherry juice of claim 1, comprising the steps of:

First: the preparation of the extract A comprises the following steps:

second,: the preparation of the extract B comprises the following steps:

(3) Heating and extracting, wherein the extracting temperature is controlled at 80-95 ℃ and the extracting time is controlled at 15-40 min, then adding the osmanthus weighted according to the formula dosage, and continuing heating for 2-5 min;

(2) Cooling the mixed solution to 5-10 ℃, centrifuging, finely filtering and standing the mixed solution according to a conventional clarification method in the prior art to realize solid-liquid separation, taking clarified liquid, and sterilizing to obtain the compound coffee pericarp juice to be prepared.

3. The concentrated coffee peel paste comprises coffee peel components, and is characterized by comprising the compound coffee peel juice and refined honey according to claim 1 or 2, wherein the preparation method is prepared in a water bath heating mode by using a steam jacketed kettle according to the traditional preparation process of the traditional Chinese medicine decoction paste in the prior art, and comprises the following steps of:

(2) Adding refined honey with the weight of 0.7 to 2.2 times of the weight of the clear paste for paste collection; the heating temperature is controlled at 70-80 ℃, and the paste is continuously stirred for diligent observation in the paste collecting process to prevent paste from coking, and the relative density of the paste after the paste collecting is controlled at 1.32-1.40, so that thick paste with certain fluidity is prepared, and the coffee peel concentrated paste to be prepared is obtained.

4. A zero sucrose carbonated beverage comprising a coffee cherry fruit peel component, wherein the zero sucrose carbonated beverage consists of the compound coffee cherry fruit peel juice of claim 1 or 2 and carbon dioxide; the preparation method comprises the following steps:

according to the one-time filling process in the conventional carbonated beverage preparation method, the volume of the compound coffee pericarp juice is fixed according to the required amount, and the compound coffee pericarp juice is cooled; and then filling carbon dioxide reaching the standard of the multiple of the gas content volume into the cooling liquid according to the conventional proportioning standard in the one-time filling process, and mixing the gas and the liquid to obtain the zero sucrose carbonated beverage to be prepared.

5. A honey-containing carbonated beverage comprising a coffee cherry ingredient, wherein the honey-containing carbonated beverage consists of the coffee cherry concentrate of claim 3 and carbon dioxide-containing sterile carbonated water; the preparation method comprises the following steps:

weighing coffee pericarp concentrated extract according to the required amount according to the secondary filling process in the conventional carbonated beverage preparation method, cooling, and quantitatively injecting into a container; and then adding low-temperature sterile carbonated water reaching the standard of the volume multiple of the carbon dioxide content according to the conventional proportioning standard in the secondary filling process, and uniformly mixing to obtain the honey-containing carbonated beverage to be prepared.