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Instant coffee and preparation method

A technology for instant coffee and coffee beans, applied in the direction of coffee extraction, etc., can solve the problems of low content of coffee ingredients, high content of dairy products and sugars, neglect of coffee functionality, etc., to reduce blood cholesterol, improve anti-fatigue effect, reduce Anti-fatty liver effect

Inactive Publication Date: 2017-06-30
梁良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As one of the three major beverages in the world, coffee has a wide audience in the market. General handmade coffee is time-consuming and cannot meet people’s drinking needs anytime and anywhere. Too much instant coffee is often just for the taste, and the content of coffee ingredients is low. Dairy products and Too much sugar, long-term drinking is not conducive to human health, and also loses the refreshing function of coffee, which can only satisfy consumers in terms of taste, ignoring the original functionality of coffee

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select 11 parts of Arabica coffee beans, 2 parts of Tongkat Ali, 2 parts of maltodextrin, 1 part of white sugar, 2 parts of coconut milk powder, 2 parts of soybean lecithin;

[0021] The preparation method is as follows:

[0022] (1) Screen Arabica coffee beans and Tongkat Ali to remove impurities and broken individuals;

[0023] (2) Arabica coffee beans are roasted in the oven at 140 degrees for 15 minutes, and then at 225 degrees for 30 minutes;

[0024] (3) Put the Arabica coffee beans processed in step (2) into the grinding equipment for grinding to obtain a powder with a particle size of 20-40μm;

[0025] (4) Put Tongkat Ali into the grinding equipment for grinding to obtain powder with a particle size of 20-40μm;

[0026] (5) After mixing coffee powder and Tongkat Ali powder in a ratio of 5:1 to obtain mixture A, mix A and water in a mass ratio of 1:20, and then heat to 90 degrees for 12 minutes, and then proceed Filter to obtain solution B;

[0027] (6) Perform 8 times of l...

Embodiment 2

[0031] Select 15 parts of Arabica coffee beans, 3 parts of Tongkat Ali, 3 parts of maltodextrin, 1.5 parts of white sugar, 3 parts of coconut milk powder, 1.5 parts of soybean lecithin;

[0032] The preparation method is as follows:

[0033] (1) Screen Arabica coffee beans and Tongkat Ali to remove impurities and broken individuals;

[0034] (2) Arabica coffee beans are roasted in the oven at 140 degrees for 15 minutes, and then at 225 degrees for 30 minutes;

[0035] (3) Put the Arabica coffee beans processed in step (2) into the grinding equipment for grinding to obtain a powder with a particle size of 20-40μm;

[0036] (4) Put Tongkat Ali into the grinding equipment for grinding to obtain powder with a particle size of 20-40μm;

[0037] (5) After mixing coffee powder and Tongkat Ali powder in a ratio of 5:1 to obtain mixture A, mix A and water in a mass ratio of 1:20, and then heat to 90 degrees for 12 minutes, and then proceed Filter to obtain solution B;

[0038] (6) Perform 8 times...

Embodiment 3

[0042] Select 20 parts of Arabica coffee beans, 4 parts of Tongkat Ali, 4 parts of maltodextrin, 2 parts of white sugar, 4 parts of coconut milk powder, 2 parts of soy lecithin;

[0043] The preparation method is as follows:

[0044] (1) Screen Arabica coffee beans and Tongkat Ali to remove impurities and broken individuals;

[0045] (2) Arabica coffee beans are roasted in the oven at 140 degrees for 15 minutes, and then at 225 degrees for 30 minutes;

[0046] (3) Put the Arabica coffee beans processed in step (2) into the grinding equipment for grinding to obtain a powder with a particle size of 20-40μm;

[0047] (4) Put Tongkat Ali into the grinding equipment for grinding to obtain powder with a particle size of 20-40μm;

[0048] (5) After mixing coffee powder and Tongkat Ali powder in a ratio of 5:1 to obtain mixture A, mix A and water in a mass ratio of 1:20, and then heat to 90 degrees for 12 minutes, and then proceed Filter to obtain solution B;

[0049] (6) Perform 8 times of low-...

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Abstract

The invention relates to instant coffee and a preparation method. The instant coffee comprises the following raw materials, according to a mass ratio, 10-20 parts of Arabica coffee beans, 2-4 parts of eurycoma longifolia, 2-4 parts of maltodextrin, 1-2 parts of white granulated sugar, 2-4 parts of coconut milk powder and 1-2 parts of soybean lecithin. According to the technical scheme, excellent taste of the coffee which is taken as a drink is ensured; eurycoma longifolia is a natural food has an excellent curative function and has the efficacy of resisting fatigue; and soybean lecithin taken as a drink emulsifier has a curative function of reducing blood cholesterol and resisting the fatty liver. Therefore, the functionality of the coffee drink is enhanced.

Description

Technical field [0001] The invention relates to the field of beverages, in particular to an instant coffee and a preparation method. Background technique [0002] Coffee, as one of the world’s three major beverages, has a wide audience in the market. General handmade coffee production is time-consuming and can’t meet people’s drinking needs anytime and anywhere. There are often too many instant coffees just to pursue the taste. Too much sugar content is not good for human health after long-term drinking, and it also loses the refreshing function that coffee should have. It can only satisfy consumers in terms of taste and ignores the original functionality of coffee. [0003] In response to this situation, the present invention proposes an instant coffee and a preparation method, and then perfects the convenience of instant coffee, taking into account the unique taste of coffee and the functional characteristics of coffee refreshing. Summary of the invention [0004] In view of the ...

Claims

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Application Information

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IPC IPC(8): A23F5/40
CPCA23F5/40
Inventor 梁良
Owner 梁良
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