CN110521828A - A kind of production technology of nectarine taste coffee - Google Patents

Abstract

The invention discloses a kind of production technologies of nectarine taste coffee, comprising the following steps: Step 1: choosing 100-200 parts of pulp of nectarine, 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；Nectarine juice is squeezed Step 3: the nectarine pulp of drying is put into juice extractor, is then directly directly incorporated nectarine 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 nectarine taste coffee has just completed (one bottle).Nectarine benefit: being rich in vitamin C, and nectarine is cultivated by peach improvement, and than peach sweet tea, nutrition is also enriched.

Description

A kind of production technology of nectarine taste coffee

Technical field

The present invention relates to coffee processing technique field more particularly to a kind of production technologies of nectarine 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 nectarine 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 life of the nectarine taste coffee proposed Production. art.

The invention proposes a kind of production technologies of nectarine taste coffee, comprising the following steps:

Step 1: choosing 100-200 parts of pulp of nectarine, 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；

Nectarine juice is squeezed Step 3: the nectarine pulp of drying is put into juice extractor；Then nectarine juice is directly pressed one bottle The high concentration ratio of coffee 5% directly incorporates in one bottle of coffee produced, most afterwards through sterilization packaging to get finished product.This One bottle of nectarine taste coffee of sample has just completed (one bottle).

In the present invention, added nectarine benefit: being rich in vitamin C, and nectarine is cultivated by peach improvement, compares peach Sweet tea, nutrition are also enriched.Vitamin C contained by one fresh nectarine almost can satisfy adult needed for one day.Vitamin C It not only facilitates body and absorbs iron and maintenance immune system, and is most important to the important component collagen of synthetic skin. Collagen can also promote wound to scab, particularly significant to wound healing.The skin of nectarine is more smooth than peach, the villus that do not dislike.Fruit Meat is harder, and color has pink, yellow, white, than peach thick flavor.Heat ratio peach contained by nectarine is slightly more, average out to 30 Six kilocalories.

Nectarine is full of nutrition, and containing sugared 13%, organic acid 1.5%, 1% protein 1.1% of pectin, every 100 grams of pulp is containing dimension Raw C12 maos of bodies of element, 40 maos of bodies of phosphorus, 12 maos of bodies of calcium, 14.5 maos of 0.8 mao of body of iron, magnesium bodies.Additionally wanted containing 17 kinds of needed by human body Amino acids, carrotene etc..

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 nectarine taste coffee, comprising the following steps:

Step 1: choosing 100-200 parts of pulp of nectarine, 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；

Nectarine juice is squeezed Step 3: the nectarine pulp of drying is put into juice extractor；Then nectarine juice is directly pressed one bottle The high concentration ratio of coffee 5% directly incorporates in coffee produced, most afterwards through sterilization packaging to get finished product.Such one Bottle nectarine taste coffee has just completed (one bottle).

Embodiment 2

A kind of production technology of nectarine taste coffee, comprising the following steps:

Step 1: choosing 100-200 parts of pulp of nectarine, 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；

Nectarine juice is squeezed Step 3: the nectarine pulp of drying is put into juice extractor；Then nectarine juice is directly pressed one bottle The high concentration ratio of coffee 8% directly incorporates in coffee produced, most afterwards through sterilization packaging to get finished product.Such one Bottle nectarine taste coffee has just completed (one bottle).

Embodiment 3

A kind of production technology of nectarine taste coffee, comprising the following steps:

Step 1: choosing 100-200 parts of pulp of nectarine, 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；

Nectarine juice is squeezed Step 3: the nectarine pulp of drying is put into juice extractor；Then nectarine juice is directly pressed one bottle The high concentration ratio of coffee 10% directly incorporates in coffee produced, most afterwards through sterilization packaging to get finished product.Such one Bottle nectarine 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 nectarine taste coffee, which comprises the following steps:

Step 1: choosing 100-200 parts of pulp of nectarine, 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；

Nectarine juice is squeezed Step 3: the nectarine pulp of drying is put into juice extractor；Then nectarine juice is directly pressed into one bottle of coffee 5% high concentration ratio directly incorporates in coffee produced, most afterwards through sterilization packaging to get finished product.Such one bottle of oil Peach taste coffee has just completed (one bottle).

2. the production technology of nectarine taste coffee according to claim 2, which is characterized in that in step 1, choose nectarine 100-200 parts of pulp, and be directly incorporated into the one bottle of coffee produced by 5% nectarine juice, most afterwards through sterilization packaging to get Finished product.Such one bottle of nectarine taste coffee has just completed (one bottle).

3. the production technology of nectarine taste coffee according to claim 2, which is characterized in that in step 1, choose nectarine 100-200 parts of pulp, and be directly incorporated into the one bottle of coffee produced by 8% nectarine juice, most afterwards through sterilization packaging to get Finished product.Such one bottle of nectarine taste coffee has just completed (one bottle).

4. the production technology of nectarine taste coffee according to claim 2, which is characterized in that in step 1, choose nectarine 100-200 parts of pulp, and be directly incorporated into the one bottle of coffee produced by 10% nectarine juice, most afterwards through sterilization packaging, i.e., Obtain finished product.Such one bottle of nectarine taste coffee has just completed (one bottle).