Method for processing chicory coffee

A processing method and technology of chicory, applied in the direction of coffee extraction, etc., can solve the problem of large loss of nutrients in chicory, and achieve the effect of unique flavor, improved retention rate, and increased content

Inactive Publication Date: 2014-01-15
陶峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above problems, the present invention solves the problem of large loss of chicory nutrients in the prior art, and provides a processing method of chicory coffee with high retention rate of chicory nutrients, delicate taste and unique flavor. At the same time, xylitol is used as coffee sweetener. Flavoring agent, will not increase the blood sugar content of the drinker, suitable for diabetics to drink;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of chicory coffee, carried out as follows:

[0016] 1. Raw material preparation: use thick-rooted chicory as the raw material, select mature chicory, wash the chicory root, slice and squeeze the juice to make chicory juice, and reserve it to reduce the loss of nutrients;

[0017] 2. Freezing: freeze the chicory juice at -15°C for 5 hours, and use freeze-drying to reduce the damage to the product and effectively retain the original color, flavor and other nutrients of the chicory;

[0018] 3. Drying: load the frozen chicory juice at 5kg / m 2 , Drying under the conditions of working pressure 40Pa, analytical pressure 30 Pa, temperature 40℃, making the product more loose and soluble;

[0019] 4, crushing: the dried chicory juice is pulverized, and the particle diameter is 180um to obtain chicory powder;

[0020] 5. Blending: Blend according to the formula of 45 kg of chicory powder, 30 kg of instant coffee powder, 22.95 kg of non-dairy creamer, 2 kg of...

Embodiment 2

[0023] A processing method of chicory coffee, carried out as follows:

[0024] 1. Raw material preparation: use thick-rooted chicory as the raw material, select mature chicory, wash the chicory root, cut into pieces, mix 8kg chicory pieces with 2kg asparagus pieces, add 40kg of water to squeeze the juice, and prepare chicory juice for later use. Reduce the loss of nutrients;

[0025] 2. Freezing: freeze the chicory juice at -10°C for 8 hours, and use freeze-drying to reduce the damage to the product and effectively retain the original color, flavor and other nutrients of the chicory;

[0026] 3. Drying: load the frozen chicory juice at 8kg / m 2 , Drying under the conditions of working pressure 50Pa, analytical pressure 25 Pa, temperature 45℃, making the product more loose and soluble;

[0027] 4, crushing: the dried chicory juice is pulverized, and the particle diameter is 190um to obtain chicory powder;

[0028] 5. Blending: Blend according to the formula of 50 kg of chicor...

Embodiment 3

[0031] A processing method of chicory coffee, carried out as follows:

[0032] 1. Raw material preparation: use thick-rooted chicory as raw material, select mature chicory, wash the chicory root, cut into cubes, mix 7kg of chicory pieces with 3kg of lotus seeds after removing inner buds, add 30kg of water to squeeze the juice, and make chicory Juice, spare, to reduce the loss of nutrients;

[0033] 2. Freezing: freeze the chicory juice at -5°C for 10 hours, and use freeze-drying to reduce the damage to the product and effectively retain the original color, flavor and other nutrients of the chicory;

[0034] 3. Drying: load the frozen chicory juice at 10kg / m 2 , Drying under the conditions of working pressure 60Pa, analytical pressure 20 Pa, and temperature 50℃, making the product more loose and soluble;

[0035] 4, crushing: the dried chicory juice is pulverized, and the particle size is 200um to obtain chicory powder;

[0036] 5. Blending: Blend according to the formula of...

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Abstract

The invention discloses a method for processing chicory coffee. The chicory coffee is made by mixing the following components in parts by weight: 40-55 parts of chicory powder, 20-30 parts of instant coffee powder, 15-25 parts of non-dairy creamer, 2-3 parts of xylitol, and 0.05-0.1 part of caramel color. The chicory coffee is made by the following steps: preparing raw materials, freezing, drying, blending and packaging. The chicory coffee provided by the invention is reasonable in formulation, fine and smooth in taste, unique in flavor and rich in nutrition, and is dried by freeze-drying, the retention rate of chicory nutrients is improved, coffee is replaced with chicory extracts, which are easy to absorb by a human body, the loss of calcium in vivo caused by coffee drinking is avoided, the xylitol is adopted as a coffee sweetener to avoid the increase in blood sugar content of those who take the chicory coffee, and the chicory coffee is suitable for diabetics.

Description

technical field [0001] The invention relates to a coffee processing method, in particular to a chicory coffee processing method. Background technique [0002] Chicory: a perennial herb of Compositae, a perennial herb, cool in nature, bitter and salty, "Chinese Ethnic Medicine" records: clearing away heat and detoxification, diuresis and swelling, invigorating the stomach. Used for lack of food due to liver fire, edema due to nephritis, damp-heat distending pain in the epigastric cavity, and loss of appetite. According to the records on page P56 of the book "Technology of Seed Production of Rare and Special Vegetables" edited by Shen Huolin and others, the leaves of chicory with thick roots can be used as lettuce during the growth period. After the roots are dried and ground, they can be used as an addition and substitute for coffee. Can be used to extract natural flavors. For example, the application number is 200810010562.9, which discloses the production method of chicor...

Claims

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Application Information

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IPC IPC(8): A23F5/40
Inventor 陶峰孙计忠
Owner 陶峰
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