Preparation method of coffee-flavored syrup and coffee-flavored syrup

Abstract

The invention discloses coffee-flavored syrup and a preparation method thereof. The preparation method comprises the following steps: step 1, crushing 20-40 parts by mass of coffee beans into coffee powder with a particle size is not less than 60 meshes; dispersing 0.5-5 parts by mass of polyglycerol fatty acid ester into 30-80 parts by mass of water to form dispersion liquid, and performing heating to 80-100 DEG C; pouring the coffee powder into the dispersion liquid, carrying out ultrasonic extraction for 10-20 minutes, and concentrating the extracting solution subjected to centrifugal residue removal by using a flash evaporation method to obtain a coffee extracting solution; and step 2, uniformly mixing 20-40 parts by mass of the coffee extracting solution, 50-70 parts by mass of high fructose corn syrup, 10-20 parts by mass of cane sugar and 0.01-1.0 part by mass of potassium sorbate to obtain the coffee-flavored syrup. Various coffee flavor substances in coffee powder are effectively extracted and concentrated by using the aqueous dispersion of polyglycerol fatty acid ester with a wide HLB value to obtain the coffee extracting solution, so that the coffee flavor syrup preparedfrom the extracting solution is good in taste and rich in flavor, can be widely applied to foods and beverages, and improves the natural feeling and quality of products.

Description

technical field [0001] The invention relates to a syrup, in particular to a method for preparing coffee-flavored syrup and the coffee-flavored syrup. Background technique [0002] Coffee is generally welcomed among the office crowd due to its refreshing and refreshing effects, and food with a coffee taste is also popular. The fat in coffee plays an important role in the flavor and taste of coffee, but it is difficult to obtain by water extraction, and the fat in coffee is easily damaged by oxidation; the fat extracted by organic solvents is not suitable for direct use in food. [0003] Most of the coffee-flavored syrups in the prior art are blended with flavors, and the taste is not good when applied to food and beverages, and the flavor is not realistic enough; the rare pure natural coffee-flavored syrups are not sufficiently extracted from the active ingredients in coffee or some active ingredients It cannot be extracted, resulting in poor flavor or high cost when applied...

AI Technical Summary

Problems solved by technology

The fat in coffee plays an important role in the flavor and taste of coffee, but it is difficult to obtain by water extraction, and the fat in coffee is easily destroyed by oxidation; the fat extracted by organic solvents is not suitable for direct use in food

[0003] Most of the coffee-flavored syrups in the prior art are blended with flavors, and the taste is not good when applied to food and beverages, and the flavor is not realistic enough; the rare pure natural coffee-flavored syrups are not sufficiently extracted from the active ingredients in coffee or some active ingredients Cannot be extracted, resulting in poor flavor or high cost when applied to food and beverage