JACK REES,JOE CHRISTOPHER WELSH,JONATHAN PATRICK MULVANY,TAMSIN MIKEALA JACKSON,WON KANG
申请号：
BR112018071813
公开号：
BR112018071813A2
申请日:
2017.04.27
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
This invention provides a method for the manufacture of a lyophilised coffee powder,The method comprising: provide a coffee extract having of 40%to 55% by weight of solids；Add gas to coffee extract in an amount of 1 nL /kg to 5 NL /kg coffee extract,To provide a gas -containing coffee extract at a pressure above atmospheric pressure；Depressurize the gas -containing coffee extract to form a foamed coffee extract；Cool the foamed coffee extract to below -40 and without shear,Or with low shear,To form a frozen coffee extract,Grinding the frozen coffee extract to form a powder；And dry the dust,Where the cooling stage of the foamed coffee extract to below -40 (c) includes: (i) cooling the foamed coffee extract to a first temperature；(ii) cool the foaming coffee extract from the first temperature to a second temperature lower than the first temperature；And (iii) cool the foaming coffee extract from the second temperature to below -40 -c,Where the first temperature is 1 (c) below a freezing point of the foamed coffee extract and where the second temperature is 3 (c) below the freezing point,In which the step (ii) is of a duration of 5 to 90 minutes,And preferably,From 10 to 60 minutes.a presente invenção fornece um método para a fabricação de um pó de café liofilizado, o método compreendendo: fornecer um extrato de café tendo de 40% a 55% em peso de sólidos； adicionar gás ao extrato de café em uma quantidade de 1 nl/kg a 5 nl/kg de extrato de café, para fornecer um extrato de café contendo gás a uma pressão acima da pressão atmosférica； despressurizar o extrato de café contendo gás para formar um extrato de café espumado； resfriar o extrato de café espumado até abaixo de -40°c sem cisalhamento, ou com baixo cisalhamento, para formar um extrato de café congelado, triturando o extrato de café congelado até formar um pó； e secar o pó, em que a etapa de resfriamento do extrato de café espumado até abaixo de -40°c compreende: (i) resfriar o extrato de café espumado até uma prime
