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Coffee extract liquor, and preparation method and beverage thereof

A technology of extracting liquid and coffee, which is applied in the direction of coffee extraction, coffee, coffee spices, etc., can solve the problems of low utilization rate of active ingredients in coffee, incomplete extraction of coffee flavor, bitter taste, etc., to achieve refreshing taste, good aroma effect, Fragrant effect

Pending Publication Date: 2020-10-13
上海旭梅食品科技股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, the traditional method of preparing coffee extract is generally to use water for direct extraction, which has problems such as bitter taste and loss of aroma; in addition, although the process of cold-brewed coffee is also used in the prior art to improve the taste, there are still coffee flavors. Incomplete flavor extraction, low utilization rate of active ingredients in coffee, etc.

Method used

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  • Coffee extract liquor, and preparation method and beverage thereof
  • Coffee extract liquor, and preparation method and beverage thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0022] This embodiment provides a kind of preparation method of coffee extract, it comprises the following steps:

[0023] S1. Take coffee beans as raw materials, crush the coffee beans to 10 meshes, then place them in a separation kettle for supercritical carbon dioxide extraction for 1 hour, and separate them to obtain supercritical carbon dioxide containing caffeine, water-soluble aroma, oleoresin and other components. Extract and coffee bean residue after supercritical carbon dioxide extraction. Among them, during supercritical carbon dioxide extraction, the flow rate of carbon dioxide required per kg of coffee beans is 50L / h, and pure water can be added as an entrainer to change the polarity of carbon dioxide so that caffeine is extracted and removed; in addition, supercritical The extraction pressure of critical carbon dioxide extraction is 50MPa, and the extraction temperature is 70°C.

[0024] S2. Put the above supercritical extract in an oil-water separation tank and...

Embodiment 2

[0028] This embodiment provides a kind of preparation method of coffee extract, it comprises the following steps:

[0029] S1. Take coffee beans as raw materials, crush the coffee beans to 40 mesh, then place them in a separation kettle for supercritical carbon dioxide extraction for 8 hours, and after separation, obtain supercritical carbon dioxide containing caffeine, water-soluble aroma, oleoresin and other components. Extract and coffee bean residue after supercritical carbon dioxide extraction. Among them, during supercritical carbon dioxide extraction, the flow rate of carbon dioxide required per kg of coffee beans is 5L / h, and pure water can be added as an entrainer to change the polarity of carbon dioxide so that caffeine is extracted and removed; in addition, supercritical The extraction pressure of critical carbon dioxide extraction is 15MPa, and the extraction temperature is 40°C.

[0030] S2. Put the supercritical extract above in an oil-water separation tank and ...

Embodiment 3

[0034] This embodiment provides a kind of preparation method of coffee extract, it comprises the following steps:

[0035] S1. Take coffee beans as the raw material, crush the coffee beans to 20 meshes, put them in a separation kettle for supercritical carbon dioxide extraction for 3 hours, and separate them to obtain supercritical carbon dioxide containing caffeine, water-soluble aroma, oleoresin and other components. Extract and coffee bean residue after supercritical carbon dioxide extraction. Among them, during supercritical carbon dioxide extraction, the flow rate of carbon dioxide required per kg of coffee beans is 10L / h, and pure water can be added as an entrainer to change the polarity of carbon dioxide so that caffeine is extracted and removed; in addition, supercritical The extraction pressure of critical carbon dioxide extraction is 25MPa, and the extraction temperature is 50°C.

[0036] S2. Place the above supercritical extract in an oil-water separation tank and ...

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Abstract

The invention is suitable for the technical field of foods, and provides coffee extract liquor, and a preparation method and beverage thereof. The preparation method of the coffee extract liquor comprises the following steps of taking coffee beans, crushing the taken coffee beans, and performing supercritical carbon dioxide extraction to obtain super critical extracts and coffee bean residues; heating the super critical extracts to 40-70 DEG C, performing oil-and-water separation, taking a lower-layer aqueous phase, and performing refrigeration treatment and centrifugation treatment to removecaffeine so as to obtain fragrance extract liquor; mixing the coffee bean residues with water, performing heat insulating abstraction and filtering treatment to obtain abstraction liquor; and mixing the fragrance extract liquor with the abstraction liquor to obtain the coffee extract liquor. According to the preparation method, the caffeine in the coffee beans can be effectively removed, besides,fragrance components in the coffee beans can be recovered, the finally-prepared coffee extract liquor is refreshing in mouth feel, rich in fragrance and convenient to use, and has good fragrance giving effects.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a coffee extract, a preparation method thereof and a drink. Background technique [0002] Coffee extract is a product obtained by extracting or extracting coffee beans with coffee beans as raw material. It is easy to use and has a large market application. [0003] However, the traditional method of preparing coffee extract is generally to use water for direct extraction, which has problems such as bitter taste and loss of aroma; in addition, although the process of cold-brewed coffee is also used in the prior art to improve the taste, there are still coffee flavors. Incomplete flavor extraction, low utilization rate of active ingredients in coffee, etc. Contents of the invention [0004] The purpose of the embodiments of the present invention is to provide a method for preparing coffee extract, which aims to solve the problems raised in the background art. [0005] ...

Claims

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Application Information

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IPC IPC(8): A23F5/26A23F5/22A23F5/50A23F5/46
CPCA23F5/26A23F5/267A23F5/22A23F5/50A23F5/46
Inventor 翁少伟陈建华李美韦茂山
Owner 上海旭梅食品科技股份有限公司
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