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

Method for making coffee through hydrothermal reaction

A hydrothermal reaction and coffee technology, applied in the method of grinding coffee, coffee extraction, green coffee processing, etc., can solve the problem of reducing flavor and achieve the effect of reducing requirements and enriching types

Pending Publication Date: 2022-04-26
SHANGHAI UNIV OF ENG SCI
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the roasting process has particularly high requirements for green beans, that is, good quality and uniform size, because small coffee beans have been roasted, and large coffee beans have not been fully matured.
At the same time, long-term storage of cooked coffee beans will significantly reduce its flavor

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
  • Method for making coffee through hydrothermal reaction
  • Method for making coffee through hydrothermal reaction
  • Method for making coffee through hydrothermal reaction

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] This embodiment provides a method for making coffee through hydrothermal reaction.

[0045] (1) Grind green coffee beans into powder, control the particle size between 0.45mm-1.45mm, and make green coffee powder (such as figure 1 shown).

[0046] (2) Take 2 grams of raw coffee powder, add it to a 100-ml reactor liner, and add 15 ml of distilled water.

[0047] (3) Cover the inner tank tightly and put it into the stainless steel outer tank, put it into the oven after tightening the stainless steel outer tank, adjust the temperature to 160 degrees Celsius, and control the reaction time for 8 hours.

[0048] (4) The oven cools down naturally, takes out the reaction kettle, opens the outer container and the inner container, pours out the supernatant, and obtains coffee (such as figure 2 shown).

[0049] The comprehensive evaluation of the coffee obtained in Example 1 by 5 tasters is:

[0050] Smell: moist, caramel;

[0051] Taste: sour plum, caramel.

Embodiment 2

[0053] This embodiment provides a method for making coffee through hydrothermal reaction.

[0054] (1) Grind the green coffee beans into powder, and control the particle size between 0.45mm and 1.25mm to make green coffee powder.

[0055] (2) Take 2 grams of raw coffee powder, add it to a 100-ml reactor liner, and add 15 ml of distilled water.

[0056] (3) Cover the inner tank tightly and put it into the stainless steel outer tank, put it into the oven after tightening the stainless steel outer tank, adjust the temperature to 180 degrees Celsius, and control the reaction time for 8 hours.

[0057] (4) The oven is cooled naturally, the reaction kettle is taken out, the outer container and the inner container are opened, and the supernatant is poured out to obtain coffee.

[0058] The comprehensive evaluation of the coffee that 5 tasters obtain to embodiment 2 is:

[0059] Smell: Caramel, roasted nuts;

[0060] Tasting taste: It has the taste of emblica (acid with astringency) ...

Embodiment 3

[0062] This embodiment provides a method for making coffee through hydrothermal reaction.

[0063] (1) Grind the green coffee beans into powder, and control the particle size between 0.45mm and 1.25mm to make green coffee powder.

[0064] (2) Take 2 grams of raw coffee powder, add it to a 100-ml reactor liner, and add 15 ml of distilled water.

[0065] (3) Cover the inner tank tightly and put it into the stainless steel outer tank, put it into the oven after tightening the stainless steel outer tank, adjust the temperature to 180 degrees Celsius, and control the reaction time for 18 hours.

[0066] (4) The oven is cooled naturally, the reaction kettle is taken out, the outer container and the inner container are opened, and the supernatant is poured out to obtain coffee.

[0067] The comprehensive evaluation of the coffee that 5 tasters obtain to embodiment 3 is:

[0068] Smell: moist, caramel;

[0069] Tasting Palate: Aromas of caramel, chocolate, roasted grains.

[0070]...

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 relates to the technical field of food, in particular to a method for making coffee through hydrothermal reaction. The preparation method comprises the following steps: grinding raw coffee beans into raw coffee powder with the particle size of 0.45-1.45 mm; the method comprises the following steps: adding raw coffee powder into a reaction kettle, controlling the dosage ratio of the raw coffee powder to water to be (0.5-3g): 15mL, adding the raw coffee powder and water into the reaction kettle, carrying out hydrothermal reaction, and directly preparing coffee by controlling the temperature and time of the hydrothermal reaction. Compared with a traditional baking mode, the coffee is prepared from the raw coffee powder obtained after the raw coffee beans are ground through the hydrothermal reaction, and the requirement for the size of the raw coffee beans is not strict; the coffee is directly prepared from the raw coffee beans, so that the problem that the cooked coffee beans are not resistant to storage is avoided; different from a mode of preparing coffee by baking green coffee beans, the hydrothermal reaction can provide coffee with different flavors, and the types of coffee are enriched.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for making coffee through hydrothermal reaction. Background technique [0002] Coffee has been widely used in people's daily life as a beverage, and has pleasant smell, rich taste, and effects such as caffeine refreshing. Traditional coffee production requires roasting and preparing cooked coffee beans, which are ground into powder, and coffee is brewed from coffee powder. However, the roasting process has particularly high requirements for green beans, that is, good quality and uniform size, because small coffee beans have been roasted and large coffee beans have not been fully matured. At the same time, long-term storage of cooked coffee beans will significantly reduce its flavor. [0003] Therefore, how to better avoid the above problems has become an urgent problem to be solved. Contents of the invention [0004] In order to solve the above problems, the object of ...

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 Applications(China)
IPC IPC(8): A23F5/26A23F5/02A23F5/08
CPCA23F5/26A23F5/02A23F5/08
Inventor 尹学博张敏郑静靳紫琪梅丽宝刘超
Owner SHANGHAI UNIV OF ENG SCI
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