CN110477168A - A kind of production technology of honey peach taste coffee - Google Patents
A kind of production technology of honey peach taste coffee Download PDFInfo
- Publication number
- CN110477168A CN110477168A CN201810583283.5A CN201810583283A CN110477168A CN 110477168 A CN110477168 A CN 110477168A CN 201810583283 A CN201810583283 A CN 201810583283A CN 110477168 A CN110477168 A CN 110477168A
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- Prior art keywords
- coffee
- bottle
- peach
- honey peach
- juice
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 86
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 41
- 235000012907 honey Nutrition 0.000 title claims abstract description 35
- 235000019640 taste Nutrition 0.000 title claims abstract description 28
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 40
- 235000013944 peach juice Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000001514 detection method Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000010926 purge Methods 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 240000007154 Coffea arabica Species 0.000 description 70
- 238000000034 method Methods 0.000 description 10
- 239000000843 powder Substances 0.000 description 8
- 241001112258 Moca Species 0.000 description 5
- 241000533293 Sesbania emerus Species 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000007460 Coffea arabica Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000015114 espresso Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020852 Hypertonia Diseases 0.000 description 1
- 241000123069 Ocyurus chrysurus Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000006061 abrasive grain Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000015123 black coffee Nutrition 0.000 description 1
- 235000015116 cappuccino Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005520 electrodynamics Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- LLPOLZWFYMWNKH-CMKMFDCUSA-N hydrocodone Chemical compound C([C@H]1[C@H](N(CC[C@@]112)C)C3)CC(=O)[C@@H]1OC1=C2C3=CC=C1OC LLPOLZWFYMWNKH-CMKMFDCUSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk or sugar; Coating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of production technologies of honey peach taste coffee, comprising the following steps: Step 1: choosing 100-200 parts of pulp of honey peach, raw material is detected and is screened by national food hygienic standard；Step 2: will be put into purge tank by the raw material classification of detection, screening, Rapid Cleaning is carried out using cleaning machine, is cleaned 4 times in total, time totally 6~10min, then centrifuge dripping under conditions of 2300~2400r/min；Peach juice is squeezed Step 3: the peach flesh of drying is put into juice extractor, is then directly directly incorporated peach juice in coffee produced in the high concentration ratio of one bottle of coffee 5% or 8% or 10%, most afterwards through sterilization packaging to get finished product.Such one bottle of honey peach taste coffee has just completed (one bottle).Honey peach has skin makeup, clearing stomach, moistening lung, eliminating the phlegm and other effects.
Description
Technical field
The present invention relates to coffee processing technique field more particularly to a kind of production technologies of honey peach taste coffee.
Background technique
Coffee is with the beverage made of coffee bean by baking, and is all be popular in the world main with cocoa, tea
Drink.
Coffee tree is genus rubia section evergreen dungarunga, and daily drinking coffee is boiled with coffee bean cooperation is a variety of different
What utensil was made, and coffee bean just refers to the kernel inside coffee tree fruit, then is baked with method appropriate, one glass
The taste that the coffee of standard is tasted should not be it is bitter, a qualified barista when making coffee can scrupulously into
The every single stepping of row, finally for the coffee that guest presents can be showed in the sense of taste different degrees of sugariness, acidity, alcohol thickness or
It is clean degree.
Currently, not containing other fruit nutrition ingredients in coffee, constituent is relatively simple, for this purpose, it is proposed that a kind of
The production technology of honey peach taste coffee.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of honey peach taste coffee proposed
Production technology.
The invention proposes a kind of production technologies of honey peach taste coffee, comprising the following steps:
Step 1: choosing 100-200 parts of pulp of honey peach, raw material is detected and sieved by national food hygienic standard
Choosing；
Step 2: being carried out being put into purge tank by the raw material classification of detection, screening using cleaning machine quickly clear
It washes, cleans 4 times in total, time totally 6~10min, then centrifuge dripping under conditions of 2300~2400r/min；
Peach juice is squeezed Step 3: the peach flesh of drying is put into juice extractor；Then peach juice is direct
Directly incorporated in one bottle of coffee produced in the high concentration ratio of one bottle of coffee 5%, most afterwards through sterilization packaging to get at
Product.Such one bottle of honey peach taste coffee has just completed (one bottle).
In the present invention, added honey peach has skin makeup, clearing stomach, moistening lung, eliminating the phlegm and other effects.Its protein content compares apple
Fruit, honey peach double, more seven times higher than pear, and the content of iron is three times more than apple, five times more than pear, give birth to rich in a variety of dimensions
Element, wherein vitamin C highest.
Coffee is now relatively common, his production technology is as follows:
(1) the brewing method of German's invention.It is briefly exactly after coffee grinds, being placed in a funnel or again
Add a layer filter paper, water hot water (between ideal water temperatures 90C to 95C) above, since terrestrial gravitation acts on, coffee is just from beneath outflow
Come.The amount of coffee is usually one glass that 7~10 grams of powder can be about 120ml.
(2) siphon pot (Syphon)
In the streets one of most popular coffee cooking method of coffee-house.
Principle: under the burning of alcolhol burner, when the water temperature in lower layers of containers reaches 92 DEG C, water flow has been drawn onto coffee powder
Upper layer container in, after impregnating, stirring, manufactured coffee backtracking again.
Lapping degree: it is slightly thicker than powdery, close to spy's grain berry sugar.
Hydrocone type cooking method has a kind of feeling of chemical laboratory.Someone says because it can be extracted in coffee most perfectly
Part.
(3) Moca coffee pot (Moka Pot)
Moca coffee pot basic principle extracts coffee liquid quickly through ground coffee using the hot water of pressurization.Earliest Moca coffee pot is meaning
What big benefit people Alfonso Bialetti was manufactured in 1933, his company Bialetti always to produce this coffee pot and
It is world-famous.Moka coffee pot uses commonplace in Europe.
Moca coffee pot is divide into upper part and lower part, and water is placed on lower half portion and boils boiling generation steam pressure；Boiling water rises, and passes through
Filter jug equipped with ground coffee；When coffee flow to the upper half, fire is turned down, coffee can be made to generate the smell of burning if temperature is too high.
Application notice:
1, warm water, water level 0.5 centimetre of position under safety valve water level: are used.Safety valve is when encountering lower pot hypertonia
Meeting releasing pressure automatically, to prevent safety accident, if water level exceeds safety valve, the effect of safety valve cannot be played normally.
2, ground coffee: fine granularity in ground coffee use fills powder tank, and suitably vibration powder tank makes ground coffee equal when filling powder
Even distribution after filling, presses lightly on surface with finger, keeps powder more closely knit.
(4) Belgian Royal Coffee pot (Balancing Syphon)
Have the Belgian pot of siphon-type coffeepot and Moca coffee pot characteristic concurrently, performance process is full of seesaw type entertaining.It is tied
Closed several powers of nature: fire, steam, pressure, gravity, these make the operation feeling of Belgian Royal Coffee pot more can
The property seen.
(5) French filtering and press kettle
Abbreviation method presses pot, is a kind of coffee pot for being provided simultaneously with tea infusing apparatus function.Principle: with the mode impregnated, pass through water
It simmers method with what ground coffee comprehensive engagement was impregnated and discharges the essence of coffee.Be applicable in coffee: deep or light taste can ground coffee.It grinds
Grit: coarse granule shape.
Disadvantage: since metal screen can not thoroughly filter fine powder, coffee bean needs rough lapping, and coffee powder particles become
Slightly, cause a large amount of contents that can not extract.And transition can be extracted for a long time by impregnating, bitter taste, astringent taste, miscellaneous taste is gushed out one after another, because
This coffee mouthfeel is slightly inferior.
(6) electrodynamic type coffee machine
It generally common are caffe american water clock machine, Italianism steam coffee machine on the market.American water-clock coffee-making machine
Price is equally matched with siphon pot, and the coffee for being suitble to moderate or inclined depth to bake, abrasive grains are slightly thin, and taste is partially bitter.It is logical
It crosses after electric power boils boiling and impregnates, the black coffee done so is most simple, but due to making of boiling water, mouthfeel is slightly inferior.Purpose
The coffee that big benefit formula steam coffee machine brews is denseer, and temperature is also relatively high, and taste is than the coffee weight that American water clock machine brews.
Italian type steam coffe pot is kind of the machine for extracting coffee quickly through ground coffee by steam by high pressure-temperature, and that makes coffee is best
For temperature between 90 degree of -98 degree, espresso machine temperature control is made fairly good.The espresso machine of household is beaten toward contact with one
The mouth of milk foam, does Cappuccino；In addition often there are also the functions of warming cup.
Specific embodiment
It is next combined with specific embodiments below that the present invention will be further described.
Embodiment 1
A kind of production technology of honey peach taste coffee, comprising the following steps:
Step 1: choosing 100-200 parts of pulp of honey peach, raw material is detected and sieved by national food hygienic standard
Choosing；
Step 2: being carried out being put into purge tank by the raw material classification of detection, screening using cleaning machine quickly clear
It washes, cleans 4 times in total, time totally 6~10min, then centrifuge dripping under conditions of 2300~2400r/min；
Peach juice is squeezed Step 3: the peach flesh of drying is put into juice extractor；Then peach juice is direct
It is directly incorporated in coffee produced in the high concentration ratio of one bottle of coffee 5%, most afterwards through sterilization packaging to get finished product.
Such one bottle of honey peach taste coffee has just completed (one bottle).
Embodiment 2
A kind of production technology of honey peach taste coffee, comprising the following steps:
Step 1: choosing 100-200 parts of pulp of honey peach, raw material is detected and sieved by national food hygienic standard
Choosing；
Step 2: being carried out being put into purge tank by the raw material classification of detection, screening using cleaning machine quickly clear
It washes, cleans 4 times in total, time totally 6~10min, then centrifuge dripping under conditions of 2300~2400r/min；
Peach juice is squeezed Step 3: the peach flesh of drying is put into juice extractor；Then peach juice is direct
It is directly incorporated in coffee produced in the high concentration ratio of one bottle of coffee 8%, most afterwards through sterilization packaging to get finished product.
Such one bottle of honey peach taste coffee has just completed (one bottle).
Embodiment 3
A kind of production technology of honey peach taste coffee, comprising the following steps:
Step 1: choosing 100-200 parts of pulp of honey peach, raw material is detected and sieved by national food hygienic standard
Choosing；
Step 2: being carried out being put into purge tank by the raw material classification of detection, screening using cleaning machine quickly clear
It washes, cleans 4 times in total, time totally 6~10min, then centrifuge dripping under conditions of 2300~2400r/min；
Peach juice is squeezed Step 3: the peach flesh of drying is put into juice extractor；Then peach juice is direct
It is directly incorporated in coffee produced in the high concentration ratio of one bottle of coffee 10%, most afterwards through sterilization packaging to get finished product.
Such one bottle of honey peach taste coffee has just completed (one bottle).
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
The present invention is described in detail above, specific case used herein is to the principle of the present invention and embodiment party
Formula is expounded, and the above description of the embodiment is only used to help understand the method for the present invention and its core ideas；Meanwhile it is right
In those of ordinary skill in the art, according to the thought of the present invention, change is had in specific embodiments and applications
Place, in conclusion the contents of this specification are not to be construed as limiting the invention.
Through the above description of the embodiments, those skilled in the art can be understood that the present invention can be real
It applies.Certainly, situation listed above is merely illustrative, and the present invention is not limited to this.It should be appreciated by those skilled in the art roots
According to other deformations or simplification of technical solution of the present invention, it can be suitably applied to the present invention, and this hair should be included in
In bright range.
Claims (4)
1. a kind of production technology of honey peach taste coffee, which comprises the following steps:
Step 1: choosing 100-200 parts of pulp of honey peach, raw material is detected and screened by national food hygienic standard；
Step 2: carrying out Rapid Cleaning using cleaning machine, always for being put into purge tank by the raw material classification of detection, screening
It cleans 4 times altogether, time totally 6~10min, then centrifuge dripping under conditions of 2300~2400r/min；
Peach juice is squeezed Step 3: the peach flesh of drying is put into juice extractor；Then peach juice is directly pressed one
The high concentration ratio of bottle coffee 5% directly incorporates in coffee produced, most afterwards through sterilization packaging to get finished product.In this way
One bottle of honey peach taste coffee has just completed (one bottle).
2. the production technology of honey peach taste coffee according to claim 2, which is characterized in that in step 1, choose water
100-200 parts of the pulp of honey peach, and be directly incorporated by 5% peach juice in the one bottle of coffee produced, most wrapped afterwards through sterilization
Dress is to get finished product.Such one bottle of honey peach taste coffee has just completed (one bottle).
3. the production technology of honey peach taste coffee according to claim 2, which is characterized in that in step 1, choose water
100-200 parts of the pulp of honey peach, and be directly incorporated by 8% peach juice in the one bottle of coffee produced, most wrapped afterwards through sterilization
Dress is to get finished product.Such one bottle of honey peach taste coffee has just completed (one bottle).
4. the production technology of honey peach taste coffee according to claim 2, which is characterized in that in step 1, choose water
100-200 parts of the pulp of honey peach, and be directly incorporated by 10% peach juice in the one bottle of coffee produced, most wrapped afterwards through sterilization
Dress is to get finished product.Such one bottle of honey peach taste coffee has just completed (one bottle).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810583283.5A CN110477168A (en) | 2018-06-01 | 2018-06-01 | A kind of production technology of honey peach taste coffee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810583283.5A CN110477168A (en) | 2018-06-01 | 2018-06-01 | A kind of production technology of honey peach taste coffee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110477168A true CN110477168A (en) | 2019-11-22 |
Family
ID=68545345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810583283.5A Withdrawn CN110477168A (en) | 2018-06-01 | 2018-06-01 | A kind of production technology of honey peach taste coffee |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110477168A (en) |
-
2018
- 2018-06-01 CN CN201810583283.5A patent/CN110477168A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191122 |
|
| WW01 | Invention patent application withdrawn after publication |