CN106615498B - A kind of preparation method of bioanalysis foam coffee beverage - Google Patents
A kind of preparation method of bioanalysis foam coffee beverage Download PDFInfo
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- 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
- A23F5/246—Addition of, or treatment with, enzymes or microorganisms
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Abstract
It is first to add saccharomyces cerevisiae, sealed fermenting after coffee sugar juice is made with the effective component in boiling water extraction coffee the present invention provides a kind of preparation method of bioanalysis foam coffee beverage；After fermentation using the yeast in cross-flow filtration method separation and fermentation liquid, then the auxiliary materials such as filtrate and carbohydrate are deployed, be finally packaged, sterilize and etc. acquisition foam coffee beverage.The CO that the present invention uses fermentation by saccharomyces cerevisiae to generate2The formation for promoting coffee beverage foam, makes the fluffy exquisiteness of foam, and holding property of bubble improves；The upper limit content of fermentable sugar is 3% in coffee sugar juice, be conducive to the control of the proliferation of saccharomyces cerevisiae, the holding of yeast activity and fermentation process, it fills into and is equivalent to the infusion of cross-flow filtration volume and continues to ferment, recyclable fermentation is multiple batches of, the use for saving primary yeast, shortens fermentation period.
Description
(1) technical field
The present invention relates to a kind of preparation methods of bioanalysis foam coffee beverage.Purpose be promote coffee industry technology into
Step increases coffee product type, extends coffee industrial chain, and coffee industry in China's is promoted to develop in a healthy way.Belong to foods processing technique neck
Domain.
(2) background technique
Coffee occupies first of the big beverage in the world three, and global trade volume is only second to petroleum, in the status in international economy and trade field
It is very important.The coffee product to circulate on the market at present mainly includes roasted coffee bean, ground coffee, coffee extract solution, instant coffee
Coffee, decaf and coffee beverage etc.；And the annual consumption of coffee per capita in China is only 0.03kg at present, is far below European Union
The coffee annual consumption per capita of (5.6kg), the U.S. (4.2kg) and global (1.25kg).It was gratifying that the coffee in China disappears
Expense market has entered the rapid growth phase, and the speed with annual 15% or more increases, and the growth rate of developed country be only 2%~
3%.At present Trend on Coffee market there is also be with foreign brand name it is leading, independent brand is few, the processing in primary coffee product
The features such as in the stage, product variety is few, and consumer groups are not universal.Therefore, the coffee beverage for being suitble to domestic market is developed, can be met not
With the demand of consumer groups, and be conducive to push Trend on Coffee processing and its development of industrial chain.
It is reported both at home and abroad using coffee as the research that raw material carries out fermented beverage processing at present less.Have been reported that (application early period
Number: CN200480031804.2；Fermented coffee beverage；Publication date: 2006.12.06；Inventor: C. meters of Lip rivers, P. enlightening Bock) recognize
For, it is Nonalcoholic and can be used as coffee beverage base comprising the fermented coffee component containing coffee flavour, utilize yeast or lactic acid
The fermented coffee component that bacterium fermentation obtains, has fruity and the fragrance of a flower caused by having because of fermented coffee aroma.It can be with the fragrance
The further synthetic beverage such as coffee, compound essence, and air, N can be filled with2Or coffee is made to generate similar beer after carbonating
Foam.Fermentation period is 4~8h.But this report is to the concentration of Saccharomyces species, fermentation of coffee solid content suitable for the product
And product quality requires not making accurate elaboration in detail.
Saccharomyces cerevisiae is facultative aerobic type microorganism, using using hexose as the glucose of basic unit, fructose, sucrose
Etc. small molecules carbohydrate (fermentable sugar).Under aerobic conditions, the metabolic pathways such as saccharomyces cerevisiae can be recycled by EMP, TCA will
Fermentable sugar is eventually converted into water and CO2, and generate the big energy and carbon skeleton substance for yeast growth；It is every under this condition
1g glucose produces the CO of 1.467g2；Under anaerobic, saccharomyces cerevisiae then mainly completes glycometabolism by EMP Embden Meyerbof Parnas pathway；This
Under the conditions of every 1g glucose produce 0.489g CO2.By the CO to ferment2With promotion coffee beverage blistering, stabilization of coffee foam
Effect.The present invention generates CO using fermentable sugar using the growth and fermentation of neutral saccharomyces cerevisiae2And it is retained in most
In finished product, come the foam promoted and in stabilization of coffee beverage, a kind of foam coffee fermented beverage is produced.
(3) summary of the invention
The present invention provides a kind of preparation methods of bioanalysis foam coffee beverage.With roasted coffee bean, ground coffee, coffee
Extracting solution, instant coffee or decaf etc. are raw material, extract effective component therein with boiling water, coffee sugar juice is made
After add saccharomyces cerevisiae, sealed fermenting；It, then will filter after fermentation using the yeast in cross-flow filtration method separation and fermentation liquid
The auxiliary materials such as liquid and carbohydrate allotment, be finally packaged, sterilize and etc. acquisition foam coffee beverage.
This method obtains the color of product in the characteristic feature of roasted coffee；Foam exquisiteness is fluffy, enriches persistently, has coffee
The distinctive fragrance of coffee, it is strong, lasting, prominent；Entrance is soft, pure taste, coordination；CO in coffee beverage2With tiny bubble
Form continuously discharge, it is mild to kill mouthful power, and rear taste is typical and persistently.
A kind of preparation method of bioanalysis foam coffee beverage, the specific steps are as follows:
1, the preparation of coffee sugar juice
Infusion, the coffee solid content that sugaring is dissolved and adjusted into coffee sugar juice are obtained with boiling water extraction raw material coffee
Concentration is not less than 1.0% (mass ratio, m/m), and fermentability sugared content is not less than 2.0% (mass ratio, m/m), the coffee that will be obtained
Coffee sugar juice is cooled to 12~25 DEG C.Saccharomyces cerevisiae is inoculated in coffee sugar juice after the cooling period, the work after inoculation in solution is thin
Born of the same parents' number is not less than 107cell/mL。
2, the allotment preparation of water
N2Or CO2It is introduced by allotment pot bottom to drive away air in tank, forms stable layer of inert.Allotment is passed through with water
Deoxidation, sterilization are cooled to 0~3 DEG C, are transferred in tank by allotment pot bottom with dissolving step 3) in the CO that is collected from fermentor2。
3, it ferments
The coffee sugar juice that step 1) obtains makes the CO in fermentation liquid in 12~25 DEG C of sealed fermentings in the fermenter2Contain
Amount is not less than 2.0g/L, and collects the extra CO that fermentation generates2.Extra CO2By being discharged at the top of fermentor, and use CO2Collector
It collects；Extra CO2Sterile water of the step 2) after deoxidation cooling treatment is passed through by allotment pot bottom after being removed water, being sterile filtered
In (0~3 DEG C), keep fermentor consistent with allotment pressure tank.Coffee is taken after the sugared content in fermentor in fermentation liquid reaches requirement
1/2~2/3 (volume ratio) of coffee fermentation liquid total amount, is cooled to 0~3 DEG C, under the same pressure condition of fermentor through cross-flow filtration
Yeast is removed, the filtrate after removing yeast is transferred to blend tank by allotment pot bottom.By the coffee of remaining 1/2~1/3 (volume ratio)
Fermentation liquid stays the production for next batch bioanalysis foam coffee beverage in the fermenter as primary yeast fermentation liquid.
4, it adjusts
CO will be contained in the filtrate being transferred in blend tank in step 3) and blend tank2The cooling sterile water of deoxidation in isothermal and isobaric
Under the conditions of be sufficiently mixed in the ratio of 1:1~3 (volume ratio), and stablize overnight, obtain without additive bioanalysis foam coffee drink
Material.Or when filtrate mixes with sterile water, auxiliary material (including food additives, nutrition fortifier etc.) is added as needed and is adjusted
Match, the addition type and quantity reference food additive of auxiliary material use sanitary standard (GB 2760), under isothermal conditions by ingredient
Tank is transferred to blend tank, stablizes overnight after mixing well.Obtain the bioanalysis foam coffee beverage for meeting different product quality requirement.
The quality index of mixing or deployed bioanalysis foam coffee beverage should meet the requirement of Tables 1 and 2, examine and close
It is sterile filtered after lattice, filling and sterilization, obtains bioanalysis foam coffee beverage product.
Supplementary material, saccharomyces cerevisiae used in the method for the present invention are commercial product.The process flow of the method for the present invention is detailed in figure
1.Sense organ, the physical and chemical index of refined biometric method foam coffee beverage are shown in Table 1, table 2 respectively.
The organoleptic indicator of 1 coffee fizzy beverage of table
The physical and chemical index of 2 coffee fizzy beverage of table
Beneficial effects of the present invention:
Coffee is conducive to the substance of blistering rich in protein, polysaccharide, lipid, melanoid etc., what fermentation by saccharomyces cerevisiae generated
CO2The formation that can promote coffee beverage foam, makes the fluffy exquisiteness of foam, and holding property of bubble improves；CO2Rolling action when volatilization makes coffee
It is more rich, lasting that coffee obtains fragrance；Sealed fermenting, yeasting are stablized, and CO is conducive to2To the greatest extent may be used in the dissolution of fermentation liquid, while also
Most flavor substances in coffee are remained to energy, and keeps whole operation easily controllable and realizes automation；In coffee sugar juice
The upper limit content of fermentable sugar is 3%, is conducive to the control of the proliferation of saccharomyces cerevisiae, the holding of yeast activity and fermentation process
System, alcohol content is no more than 1.4% after fermentation, CO in fermentation liquid2Content is not less than 2.0g/L (different because of product requirement), extra
CO2It is dissolved in after purified in allotment water, it can be achieved that CO2Zero-emission；Maturing fermentation liquid through cross-flow filtration, with isothermal, etc.
Pressure, etc. CO2The cooling sterile water of the deoxidation of content mixes, and alcohol content is no more than in manufactured bioanalysis foam coffee beverage
0.5% (v/v)；Saccharomyces cerevisiae competent cell is not less than 10 in inoculation fermentation liquid7Cell/mL, starting is fast, is conducive to inhibit miscellaneous
Bacterium, because yeast-inoculated amount is high, fermentation liquid is low containing sugar, and yeast growth lag phase is short, starting is fast, metabolic by-product is few, can be preferable
The flavor characteristic of ground reservation coffee；1/2~2/3 maturing fermentation liquid is produced for finished product, and residue 1/3~1/2 is used as primary yeast
Liquid, which stays, to be filled into the infusion for being equivalent to cross-flow filtration volume in the fermenter and continues to ferment, and it is multiple batches of to be recycled fermentation, is saved
The use of primary yeast, shortens fermentation period (2~3 days)；The yeast obtained after cross-flow filtration also can be used as cell protein use
In the processing of other products.
(4) Detailed description of the invention
A kind of production technological process of bioanalysis foam coffee beverage of Fig. 1
(5) specific embodiment
Embodiment 1
With ground coffee, white granulated sugar, saccharomyces cerevisiae and xylitol are raw material.
1, the preparation of coffee sugar juice
Infusion is obtained with boiling water extraction ground coffee, the coffee solid for adding white granulated sugar to dissolve and adjusting into coffee sugar juice
Object concentration is not less than 1.0% (mass ratio, m/m), and fermentability sugared content is 3.0% (mass ratio, m/m), the coffee that will be obtained
Sugar juice is cooled to 15 DEG C.Saccharomyces cerevisiae is inoculated in coffee sugar juice after the cooling period, the viable count after inoculation in solution is
1.9×107cell/mL。
2, the allotment preparation of water
N2Or CO2It is introduced by allotment pot bottom to drive away air in tank, forms stable layer of inert.Allotment is passed through with water
Deoxidation, sterilization are cooled to 1 DEG C, are transferred in tank by allotment pot bottom with dissolving step 3) in the CO that is collected from fermentor2。
3, it ferments
The coffee sugar juice that step 1) obtains makes the CO in fermentation liquid in 15 DEG C of sealed fermentings in the fermenter2Content is
3.8g/L, and collect the extra CO that fermentation generates2.Extra CO2By being discharged at the top of fermentor, and use CO2Collector is collected, warp
Water removal is passed through in the deoxidation cooling sterile water (1 DEG C) handled well in step 2) blend tank by allotment pot bottom after being sterile filtered, and is made
Fermentor is consistent with allotment pressure tank.After the sugared content in fermentor in fermentation liquid reaches requirement, coffee fermentation liquid total amount is taken
2/3 (volume ratio), be cooled to 1 DEG C, yeast removed through cross-flow filtration under the same pressure condition of fermentor, after removing yeast
Filtrate is transferred to blend tank by allotment pot bottom.The coffee fermentation liquid of remaining 1/3 (volume ratio) is stayed in the fermenter as kind of a ferment
Female fermentation liquid, the production for next batch bioanalysis foam coffee beverage.
4, it adjusts
CO will be contained in the filtrate being transferred in blend tank in step 3) and blend tank2The cooling sterile water of deoxidation in isothermal and isobaric
Under the conditions of be sufficiently mixed, white granulated sugar, xylitol are added in material-compound tank by product quality requirement dissolve at this time, then in isothermal
Under the conditions of blend tank is transferred to by material-compound tank, stablize after mixing well overnight, after the assay was approved through aseptic filtration, filling and sterilization etc.
Step obtains bioanalysis foam coffee beverage product.
Sense organ, the physical and chemical index of refined biometric method foam coffee beverage manufactured in the present embodiment are listed in table 3, table 4 respectively.
Embodiment 2
With instant coffee, brown sugar, white granulated sugar, saccharomyces cerevisiae is raw material.
1, the preparation of coffee sugar juice
Infusion is obtained with boiling water extraction instant coffee, adds brown sugar to dissolve and adjusts the coffee solid into coffee candy Solutions Solution
Shape object concentration is not less than 2.5% (mass ratio, m/m), and fermentability sugared content is 2.0% (mass ratio, m/v), the coffee that will be obtained
Coffee sugar juice is cooled to 12 DEG C.Saccharomyces cerevisiae, the viable count after inoculation in solution are inoculated in coffee sugar juice after the cooling period
Not less than 1.6 × 107cell/mL。
2, the allotment preparation of water
N2Or CO2It is introduced by allotment pot bottom to drive away air in tank, forms stable layer of inert.Allotment is passed through with water
Deoxidation, sterilization are cooled to 3 DEG C, are transferred in tank by allotment pot bottom with dissolving step 3) in the CO that is collected from fermentor2。
3, it ferments
The coffee sugar juice that step 1) obtains makes the CO in fermentation liquid in 12 DEG C of sealed fermentings in the fermenter2Content is
3.0g/L, and collect the extra CO that fermentation generates2.Extra CO2By being discharged at the top of fermentor, and use CO2Collector is collected, warp
Water removal is passed through in the deoxidation cooling sterile water (3 DEG C) handled well in step 2) blend tank by allotment pot bottom after being sterile filtered, and is made
Fermentor is consistent with allotment pressure tank.After the sugared content in fermentor in fermentation liquid reaches requirement, coffee fermentation liquid total amount is taken
1/2 (volume ratio), be cooled to 3 DEG C, yeast removed through cross-flow filtration under the same pressure condition of fermentor, after removing yeast
Filtrate is transferred to blend tank by allotment pot bottom.The coffee fermentation liquid of remaining 1/2 (volume ratio) is stayed in the fermenter as kind of a ferment
Female fermentation liquid, the production for next batch bioanalysis foam coffee beverage.
4, it adjusts
CO will be contained in the filtrate being transferred in blend tank in step 3) and blend tank2The cooling sterile water of deoxidation in isothermal and isobaric
Under the conditions of mix.White granulated sugar is added in material-compound tank by product quality requirement at this time and is dissolved, then under isothermal conditions by matching
Batch can is transferred to blend tank, stablizes after mixing well overnight, is sterile filtered, filling and sterilization, is given birth to after the assay was approved
Object method foam coffee beverage product.
Sense organ, the physical and chemical index of refined biometric method foam coffee beverage manufactured in the present embodiment are listed in table 3, table 4 respectively.
Embodiment 3
With decaf powder, sucrose, the dry saccharomyces cerevisiae of activity is raw material.
1, the preparation of coffee sugar juice
Infusion is obtained with boiling water extraction decaf powder, the coffee for adding sucrose to dissolve and adjusting into coffee sugar juice
Coffee solid concentration is not less than 2.5% (mass ratio, m/m), and fermentability sugared content is 3.0% (mass ratio, m/m), will obtain
Coffee sugar juice be cooled to 22 DEG C.Saccharomyces cerevisiae is inoculated in coffee sugar juice after the cooling period, the work after inoculation in solution is thin
Born of the same parents' number is 1.2 × 107cell/mL。
2, the allotment preparation of water
N2Or CO2It is introduced by allotment pot bottom to drive away air in tank, forms stable layer of inert.Allotment is passed through with water
Deoxidation, sterilization are cooled to 2 DEG C, are transferred in tank by allotment pot bottom with dissolving step 3) in the CO that is collected from fermentor2。
3, it ferments
The coffee sugar juice that step 1) obtains makes the CO in fermentation liquid in 22 DEG C of sealed fermentings in the fermenter2Content is
3.0g/L, and collect the extra CO that fermentation generates2.Extra CO2By being discharged at the top of fermentor, and use CO2Collector is collected, warp
Water removal is passed through in the deoxidation cooling sterile water (2 DEG C) handled well in step 2) blend tank by allotment pot bottom after being sterile filtered, and is made
Fermentor is consistent with allotment pressure tank.After the sugared content in fermentor in fermentation liquid reaches requirement, coffee fermentation liquid total amount is taken
2/5 (volume ratio), be cooled to 2 DEG C, yeast removed through cross-flow filtration under the same pressure condition of fermentor, after removing yeast
Filtrate is transferred to blend tank by allotment pot bottom.The coffee fermentation liquid of remaining 3/5 (volume ratio) is stayed in the fermenter as kind of a ferment
Female fermentation liquid, the production for next batch bioanalysis foam coffee beverage.
4, it adjusts
CO will be contained in the filtrate being transferred in blend tank in step 3) and blend tank2The cooling sterile water of deoxidation in isothermal and isobaric
Under the conditions of mix.Sucrose is added in material-compound tank by product quality requirement at this time and is dissolved, then under isothermal conditions by ingredient
Tank is transferred to blend tank, stablizes after mixing well overnight, is sterile filtered, filling and sterilization after the assay was approved, obtains biology
Method foam coffee beverage product.
Sense organ, the physical and chemical index of refined biometric method foam coffee beverage manufactured in the present embodiment are listed in table 3, table 4 respectively.
3 foam coffee beverage organoleptic indicator of table
4 foam coffee beverage physical and chemical index of table
Claims (2)
1. a kind of preparation method of bioanalysis foam coffee beverage, it is characterised in that steps are as follows:
1) preparation of coffee sugar juice
Infusion, the coffee solid concentration that sugaring is dissolved and adjusted into coffee sugar juice are obtained with boiling water extraction raw material coffee
Not less than mass ratio 1.0%, fermentability sugared content is not less than mass ratio 2.0%, obtained coffee sugar juice is cooled to 12
~25 DEG C；Saccharomyces cerevisiae is inoculated in coffee sugar juice after the cooling period, the viable count after inoculation in solution is not less than
107cell/mL；
2) the allotment preparation of water
N2Or CO2It is introduced by allotment pot bottom to drive away air in tank, forms stable layer of inert；Allotment water through deoxidation,
Sterilization, is cooled to 0~3 DEG C, is transferred in tank by allotment pot bottom with dissolving step 3) in the CO that is collected from fermentor2；
3) it ferments
The coffee sugar juice that step 1) obtains makes the CO in fermentation liquid in 12~25 DEG C of sealed fermentings in the fermenter2Content is not low
In 2.0g/L, and collect the extra CO that fermentation generates2；Extra CO2By being discharged at the top of fermentor, and use CO2Collector is collected；
Extra CO2Step 2) is passed through in the sterile water after deoxidation cooling treatment by allotment pot bottom after being removed water, being sterile filtered, is made
Fermentor is consistent with allotment pressure tank；Coffee fermentation liquid total amount body is taken after the sugared content in fermentor in fermentation liquid reaches requirement
The 1/2~2/3 of product ratio, is cooled to 0~3 DEG C, removes yeast through cross-flow filtration under the same pressure condition of fermentor, removes yeast
Filtrate afterwards is transferred to blend tank by allotment pot bottom；Coffee fermentation liquid by residual volume than 1/2~1/3 stays to be made in the fermenter
Production for primary yeast fermentation liquid, for next batch bioanalysis foam coffee beverage；
4) it adjusts
CO will be contained in the filtrate being transferred in blend tank in step 3) and blend tank2The cooling sterile water of deoxidation in isothermal and isobaric condition
Under by volume 1:1~3 be sufficiently mixed, and stablize overnight, obtain bioanalysis foam coffee beverage.
2. a kind of preparation method of bioanalysis foam coffee beverage as described in claim 1, it is characterised in that the step 4)
When middle filtrate mixes with sterile water, auxiliary material is added as needed and is deployed, addition type and the quantity reference food of auxiliary material add
Agent is added to use sanitary standard GB 2760；Auxiliary material is transferred to blend tank by material-compound tank under isothermal conditions, stablizes after mixing well
Night.
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