Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of white coffee

A production method and technology for white coffee, applied in the directions of coffee, food science, application, etc., can solve problems such as affecting the taste of coffee, increasing processes, and multiple impurities, achieving a mellow and smooth taste of coffee, reducing burnt taste, and simple production method. Effect

Active Publication Date: 2015-07-29
郭洁玲
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the coffee made by this method does not remove the insoluble fiber and other substances contained in the coffee beans, and contains more impurities, which affects the taste of the coffee
Especially before roasting, the coffee beans need to be placed at a temperature of 15-35°C and a humidity of 80-100% for 24-72 hours, and the moisture content of the coffee beans should be controlled to reach 12-14% of the weight of the coffee beans. Not only increases the process, but also consumes more energy in the subsequent coffee roasting process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of white coffee

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: a kind of preparation method of white coffee, comprises the steps:

[0027] 1) Weigh the three kinds of coffee beans respectively according to the following mass percentages

[0028] Arabica coffee beans 5kg, Liberica coffee beans 2.5kg, Robusta coffee beans 2.5kg;

[0029] 2) Roasting: Mix the three kinds of coffee beans and bake them at 180-200°C for 60 minutes;

[0030] 3) Cooling: Cool the roasted coffee beans in step 2) to room temperature;

[0031] 4) Grinding: Grinding the cooled coffee beans into powder, the powder fineness is 40 mesh;

[0032] 5) Extraction: dissolve the powder obtained in step 4) in the extract, and extract back and forth at a temperature lower than the boiling point to obtain liquid coffee extract; the extract is water;

[0033] 6) Spray drying: Concentrate the liquid coffee extract obtained in step 5) in a low-temperature vacuum and then spray dry to make the water content of the powder reach 2-5%;

[0034] 7) Preparation: ...

Embodiment 2

[0035] Embodiment 2: a kind of preparation method of white coffee, comprises the steps:

[0036] 1) Weigh the three kinds of coffee beans respectively according to the following mass percentages

[0037] Arabica coffee beans 5kg, Liberica coffee beans 2.5kg, Robusta coffee beans 2.5kg;

[0038] 2) Roasting: Mix the three kinds of coffee beans and bake them at 190-200°C for 30 minutes;

[0039] 3) Cooling: Cool the roasted coffee beans in step 2) to room temperature;

[0040] 4) Grinding: Grinding the cooled coffee beans into powder, the powder fineness is 50 mesh;

[0041] 5) Extraction: dissolving the powder obtained in step 4) in the extract, and extracting back and forth at a temperature lower than the boiling point to obtain liquid coffee extract; the extract is water containing functional agents;

[0042] 6) Spray drying: Concentrate the liquid coffee extract obtained in step 5) in a low-temperature vacuum and then spray dry to make the water content of the powder reac...

Embodiment 3

[0044] 8) Mix the mixture obtained in step 7) with vegetable creamer and white sugar at a mass ratio of 12:53:35. Embodiment 3: a kind of preparation method of white coffee, comprises the steps:

[0045] 1) Weigh the three kinds of coffee beans respectively according to the following mass percentages

[0046] Arabica coffee beans 5kg, Liberica coffee beans 2.5kg, Robusta coffee beans 2.5kg;

[0047] 2) Roasting: Mix the three kinds of coffee beans and bake them at 180-190°C for 90 minutes;

[0048] 3) Cooling: Cool the roasted coffee beans in step 2) to room temperature;

[0049] 4) Grinding: Grinding the cooled coffee beans into powder, the powder fineness is 50 mesh;

[0050] 5) Extraction: dissolving the powder obtained in step 4) in the extract, and extracting back and forth at a temperature lower than the boiling point to obtain liquid coffee extract; the extract is water containing hazelnut flavoring agent;

[0051] 6) Spray drying: Concentrate the liquid coffee extrac...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of a white coffee. The method comprises the following steps: performing low-temperature baking on special-grade Liberica, Arabica and Robusta coffee beans and a special-grade skimmed coffee mate material for 30 to 90 minutes at 180 DEG C to 200 DEG C and grinding so as to obtain fine powder of 30 to 50 meshes; removing insoluble substances in an extracting manner; performing vacuum low-temperature concentration, spraying drying and the like so as to remove a large quantity of caffeines and remove a scorched and bitter taste as well as a sour and astringent taste which are caused by the high-temperature charcoal broiling, thereby decreasing the bitter and sour taste of the coffee to a minimum extent and retaining the color luster and fragrance of the coffee. Thus, the white coffee is pure in taste and good in mouthfeel.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a method for making white coffee. Background technique [0002] For thousands of years, people in our country have been accustomed to drinking tea water. However, with the abundance of materials, drinking coffee has gradually become a fashionable way of life and leisure, which is enthusiastically sought after and loved by people. According to statistics, the potential coffee consumers in my country are 200-250 million people, and the current domestic consumption is mainly based on instant coffee. Instant coffee is traditional roasted coffee beans that are crushed, ground, boiled into coffee puree, and then spray-dried. This processing technology will cause a large amount of caffeine, trans fat, and dehydration compounds to accumulate, and excessive drinking will cause adverse phenomena such as stomach injury, calcium loss, and obesity. [0003] Compared with instant coffee, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23F5/36
Inventor 郑发扬
Owner 郭洁玲
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com