CN112471306B - Cold extraction coffee juice beverage and production method thereof - Google Patents
Cold extraction coffee juice beverage and production method thereof Download PDFInfo
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- CN112471306B CN112471306B CN202011324438.7A CN202011324438A CN112471306B CN 112471306 B CN112471306 B CN 112471306B CN 202011324438 A CN202011324438 A CN 202011324438A CN 112471306 B CN112471306 B CN 112471306B
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- 235000016213 coffee Nutrition 0.000 title claims abstract description 87
- 238000000605 extraction Methods 0.000 title claims abstract description 61
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 94
- 235000021251 pulses Nutrition 0.000 claims abstract description 57
- 239000012141 concentrate Substances 0.000 claims abstract description 41
- 235000018553 tannin Nutrition 0.000 claims abstract description 25
- 229920001864 tannin Polymers 0.000 claims abstract description 25
- 239000001648 tannin Substances 0.000 claims abstract description 25
- 230000005684 electric field Effects 0.000 claims abstract description 22
- 238000005496 tempering Methods 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 10
- 238000002203 pretreatment Methods 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 241000208140 Acer Species 0.000 claims description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims description 2
- 239000013543 active substance Substances 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 229960001948 caffeine Drugs 0.000 claims description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 2
- 238000000354 decomposition reaction Methods 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
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- 238000003860 storage Methods 0.000 abstract description 13
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- 235000013361 beverage Nutrition 0.000 description 9
- 241000220223 Fragaria Species 0.000 description 6
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
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- 238000004737 colorimetric analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- 230000002195 synergetic effect Effects 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 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
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- 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
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
- A23F5/405—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar comprising ground coffee or ground coffee substitute particles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a cold extraction coffee juice beverage and a production method thereof, belonging to the technical field of coffee juice beverages. The invention adopts the combination of the high-voltage pulse electric field and the high-voltage steam to treat the coffee beans, can display to reduce the content of the caffeoyltannin, so that the storage stability of the caffeoyltannin is obviously improved, and simultaneously, the caffeoyltannin has the flavor and the taste of cold extraction coffee juice beverage. The content of tannin in the processed coffee beans is only 0.003mg/g, so that the problem that the tannin is extracted into cold extraction coffee concentrate in the cold extraction process is solved, the storage stability of the cold extraction coffee juice beverage can be remarkably improved, and no sediment can be generated in 180 days of storage.
Description
Technical Field
The invention relates to a cold extraction coffee juice beverage and a production method thereof, belonging to the technical field of coffee juice beverages.
Background
Along with the rapid development of society, the requirements of people on beverages are also higher and higher, and beverage varieties are also changed day by day. Consumers also put higher demands on the nutrition and health and taste of beverages, and the idea of the nutrition and taste is important will dominate the future beverage field. The cold extraction coffee juice beverage is a beverage which has the special fragrance and the special nutrition of coffee and fruit juice, is refreshing, health-care, sweet and sour and delicious, and meets the double requirements of consumers on nutrition, health and taste. Although the cold extraction coffee juice beverage has the advantages, precipitation phenomenon can occur in the storage process, so that the taste and the color of the cold extraction coffee juice beverage are reduced.
Coffee beans contain coffee polyphenols, also called caffeinum, which is a phenolic substance with a macromolecular structure, and because of the large amount of phenolic hydroxyl structures, caffeinum has strong water solubility, but is sensitive to heat. Conventional coffee may partially reduce the tannin content of the coffee beans by bean pretreatment or roasting, but most of the coffee tannins remain in the beans. During the subsequent long-term cold extraction, most of the coffee tannins are also extracted into the cold extracted coffee stock along with the flavor substances. Meanwhile, the concentrated juice contains a small amount of pectin, and when cold extraction coffee stock solution is mixed with the concentrated juice, the coffee tannins and the pectin form compound gel with rough aggregation, uneven and compact network structure under the interaction of hydrogen bond and hydrophobic property, and finally precipitation is caused.
Therefore, how to ensure the flavor and taste of cold-extracted coffee juice beverage and have better storage stability is a great difficulty in the industry.
Disclosure of Invention
In order to solve the problem of precipitation of the cold extraction coffee juice beverage in the storage process at present and not affecting the flavor and the taste, the invention adopts the combination of the high-voltage pulse electric field and the high-voltage steam to treat the coffee beans, and can display to reduce the content of the caffein, thereby obviously improving the storage stability of the cold extraction coffee juice beverage and simultaneously having the flavor and the taste of the cold extraction coffee juice beverage.
A first object of the present invention is to provide a method for pre-treating coffee beans by crushing the coffee beans and then pre-treating the crushed coffee beans, the pre-treatment being a high pressure pulse treatment and/or a transient high pressure steam treatment.
In one embodiment of the present invention, the high voltage pulse processing conditions are: the pulse electric field intensity is 10-25 KV/cm, the pulse frequency is 100-200 pps, and the treatment time is 15-40s.
In one embodiment of the invention, the transient high pressure steam treatment conditions are: the temperature of the high-pressure steam is 180-240 ℃ and the time is 6-12s.
In one embodiment of the present invention, the coffee beans are further subjected to a tempering step before being crushed, wherein the tempering condition is as follows: the tempering temperature is 15-30 ℃, the time is 30-50min, and the moisture content is 8-13%.
A second object of the present invention is to provide the use of the above pretreatment method for preparing coffee grounds and coffee drinks.
The third object of the invention is to provide a preparation method of cold extraction coffee concentrate, which comprises the steps of crushing coffee beans, pretreating the crushed coffee beans, drying, roasting and grinding, and then carrying out cold extraction treatment to obtain cold extraction coffee concentrate; the pretreatment is high-pressure pulse treatment and/or instantaneous high-pressure steam treatment.
In one embodiment of the invention, the method comprises the steps of:
step 1: selecting coffee beans, and tempering the moisture content of the coffee beans;
step 2: crushing the modified coffee beans;
step 3: carrying out high-pressure pulse treatment on the crushed coffee beans to improve the dissolution rate of the caffeoyltannin;
step 4: carrying out instant high-pressure steam treatment on the coffee beans subjected to the high-pressure pulse treatment, thoroughly decomposing the coffee tannins through instant high-temperature decomposition, and simultaneously preserving other active substances such as protein, amino acid, caffeine and the like in the coffee beans;
step 5: the instant high pressure steam treated coffee beans are dried, roasted and ground, and then subjected to cold extraction treatment to obtain cold extracted coffee concentrate.
In one embodiment of the present invention, the tempering temperature in the step 1 is 15-30 ℃, the time is 30-50min, and the moisture content is 8-13%.
In one embodiment of the present invention, the quenched and tempered coffee beans are crushed to 4-6 pieces in the step 2.
In one embodiment of the present invention, the condition of the high voltage pulse in the step 3 is that the pulse electric field intensity is 10-25 KV/cm, the pulse frequency is 100-200 pps, and the treatment time is 15-40s.
In one embodiment of the present invention, the temperature of the high pressure steam in the step 4 is 180-240 ℃ for 6-12s.
In one embodiment of the present invention, the drying is performed in the step 5 using hot air at 20-30 ℃ for 4-6 hours.
In one embodiment of the present invention, the baking is performed at 150-180 ℃ after the drying in the step 5, and the baking time is 20-35min.
In one embodiment of the present invention, the roasted coffee is crushed in the step 5, and the mesh number is not less than 80.
In one embodiment of the present invention, the cold extraction treatment in step 5, wherein the cold extraction temperature is 10-20 ℃ and the cold extraction time is 8-12 hours, and the cold extracted coffee concentrate is obtained.
The tempering temperature in the step 1 is 15-30 ℃, the time is 30-50min, and the purpose of the moisture content is 8-13 percent is as follows: the coffee beans have certain plasticity and are prepared for the next crushing. Too low a moisture content results in an increase in the degree of broken powder; too high a moisture content is not easy to crush and is easy to collapse. Too high a temperature affects the quality of the coffee beans and too low a temperature results in incomplete tempering.
In the step 2, the purpose of crushing the quenched and tempered coffee beans into 4-6 pieces is as follows: the caffeinum in the coffee beans is more exposed, so that the caffeinum in the coffee beans is convenient to remove in the later period. If it is less than 4 tablets, the tannin in the latter part may remain in the coffee beans; if it is higher than 6 tablets, the powder degree is significantly increased, and the final yield of coffee beans is lowered.
The high-voltage pulse condition in the step 3 is that the pulse electric field intensity is 10-25 KV/cm, the pulse frequency is 100-200 pps, and the treatment time is 15-40s, and the purposes are as follows: under the action of the electric field, more coffee tannins in the coffee beans can be released. Conditions below the preferred parameters of the invention may result in incomplete tannin removal and if above the preferred parameters of the invention may result in loss of coffee flavor and ultimately affect the mouthfeel of the cold extracted coffee juice beverage.
The temperature of the high-pressure steam in the step 4 is 180-240 ℃ and the time is 6-12s, and the purposes are as follows: the coffee tannins released by the high-voltage pulsed electric field are removed by means of the instantaneous high-voltage steam. If the temperature or time of the high pressure steam is lower than the parameters of the invention, the tannin removal is not thorough; if the temperature or time of the high pressure steam is higher than the parameters of the present invention, this will result in a significant decrease in the flavor of the cold extracted coffee concentrate.
The fourth object of the invention is to provide a cold extraction coffee concentrate prepared by the method.
A fifth object of the present invention is to provide a cold extracted coffee beverage containing the cold extracted coffee concentrate described above.
In one embodiment of the invention, the cold extracted coffee beverage further comprises one or more of protein, juice, milk and maple water.
In one embodiment of the present invention, the fruit juice may be a mixed concentrate of one or more fruit juices of lemon, apple, strawberry, banana, mango, kiwi, etc.
In one embodiment of the invention, the cold extraction coffee concentrated solution, the juice, the sugar solution and the RO water are mixed, stirred and dissolved uniformly, sterilized, cooled and aseptically filled, and the cold extraction coffee juice beverage is prepared.
In one embodiment of the invention, the cold extraction coffee concentrate is 0.5 to 20 percent, the fruit concentrate is 0.05 to 25 percent, the white granulated sugar is 1 to 10 percent, the acidity regulator is 0.01 to 2 percent, the edible essence is 0.01 to 1 percent and the balance is RO water.
In one embodiment of the invention, the beverage produced is subjected to a UHT sterilization treatment and a cooling treatment; wherein, in UHT sterilization treatment: sterilizing temperature is 130-140 ℃ and sterilizing time is 10-45 s.
In one embodiment of the present invention, the cooling process conditions are: cooling to 10-40 ℃; and finally, carrying out aseptic canning on the cold extracted coffee juice beverage after the cooling treatment. Obtaining the cold extracted coffee juice beverage.
The invention has the beneficial effects that:
(1) The invention firstly proposes that the high-voltage pulse electric field is combined with high-voltage steam to remove the coffee tannins from the coffee beans, the content of the tannins in the processed coffee beans is only 0.003mg/g, the problem that the tannins are extracted into cold extraction coffee concentrate in the cold extraction process is solved, the storage stability of the cold extraction coffee juice beverage can be remarkably improved, and the precipitation can not occur in 180 days of storage.
(2) The method is simple, the removal rate of the coffee tannins is high, the method is environment-friendly, the storage stability of the cold extraction coffee juice beverage is ensured, and the flavor and the taste of the cold extraction coffee juice beverage can be maintained.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.
1. Measurement of tannin content: the measurement was performed using vanillin colorimetry and with catechin as standard, the final result being expressed in mg catechin/g.
2. The storage stability of the beverages was studied in combination with sensory evaluation and stability, and the specific sensory scores are shown in table 1:
table 1 criteria for scoring cold extracted coffee juice beverage
3. Stability experiment: the beverage was stored at 4 degrees celsius and filtered through filter paper, and the sediment content of the beverage was measured and expressed in g.
Example 1:
step 1: selecting pretreated coffee beans, and tempering the moisture content of the coffee beans under a certain temperature condition, wherein the tempering temperature is 20 ℃, the time is 35min, and the moisture content is 10%;
step 2: crushing the quenched and tempered coffee beans into 4 pieces;
step 3: carrying out high-voltage pulse treatment on the crushed coffee beans, wherein the pulse electric field strength is 15KV/cm, the pulse frequency is 150pps, and the treatment time is 35s;
step 4: carrying out instant high-pressure steam treatment on the coffee beans subjected to the high-pressure pulse treatment, wherein the temperature of the high-pressure steam is 198 ℃, and the time is 8s;
step 5: drying instant high pressure steam treated coffee beans with hot air at 25deg.C for 5.5 hr, baking at 175 deg.C for 25min, pulverizing to 70 mesh, and cold extracting at 15 deg.C for 10 hr to obtain cold extracted coffee concentrate;
step 6: mixing cold extraction coffee concentrate 15%, apple juice 4%, lemon juice 5%, white granulated sugar 6%, acidity regulator 0.1%, edible essence 0.03% and RO water in balance, and performing UHT sterilization at 135 deg.C for 30s. And finally cooling to 20 ℃, and carrying out aseptic canning on the cold extracted coffee juice beverage after cooling treatment.
Example 2:
step 1: selecting pretreated coffee beans, and tempering the moisture content of the coffee beans under a certain temperature condition, wherein the tempering temperature is 22 ℃, the time is 32min, and the moisture content is 11%;
step 2: crushing the quenched and tempered coffee beans into 6 pieces;
step 3: carrying out high-voltage pulse treatment on the crushed coffee beans, wherein the pulse electric field strength is 18KV/cm, the pulse frequency is 180pps, and the treatment time is 31s;
step 4: carrying out instant high-pressure steam treatment on the coffee beans subjected to the high-pressure pulse treatment, wherein the temperature of the high-pressure steam is 210 ℃ and the time is 7s;
step 5: drying instant high-pressure steam-treated coffee beans with hot air at 27 ℃ for 5 hours, then baking at 170 ℃ for 22 minutes, crushing to 75 meshes, and then performing cold extraction at 18 ℃ for 9 hours to obtain cold extraction coffee concentrate;
step 6: 18% of cold extraction coffee concentrate, 4.5% of strawberry concentrate, 3.9% of lemon juice concentrate, 5.5% of white granulated sugar, 0.1% of acidity regulator, 0.05% of edible essence and the balance of RO water are mixed, and then UHT sterilization is carried out for 10s at the sterilization temperature of 140 ℃. And finally cooling to 15 ℃, and carrying out aseptic canning on the cold extracted coffee juice beverage after cooling treatment.
Example 3:
referring to the method of example 1, the difference is that step (2) is omitted, and other conditions are the same as in example 1, and the specific procedure is as follows:
step 1: selecting pretreated coffee beans, and tempering the moisture content of the coffee beans under a certain temperature condition, wherein the tempering temperature is 20 ℃, the time is 35min, and the moisture content is 10%;
step 2: carrying out high-voltage pulse treatment on the treated coffee beans, wherein the pulse electric field intensity is 15KV/cm, the pulse frequency is 150pps, and the treatment time is 35s;
step 3: carrying out instant high-pressure steam treatment on the coffee beans subjected to the high-pressure pulse treatment, wherein the temperature of the high-pressure steam is 198 ℃, and the time is 8s;
step 4: drying instant high pressure steam treated coffee beans with hot air at 25deg.C for 5.5 hr, baking at 175 deg.C for 25min, pulverizing to 70 mesh, and cold extracting at 15 deg.C for 10 hr to obtain cold extracted coffee concentrate;
step 5: mixing cold extraction coffee concentrate 15%, apple juice 4%, lemon juice 5%, white granulated sugar 6%, acidity regulator 0.1%, edible essence 0.03% and RO water in balance, and performing UHT sterilization at 135 deg.C for 30s. And finally cooling to 20 ℃, and carrying out aseptic canning on the cold extracted coffee juice beverage after cooling treatment.
Example 4:
referring to the method of example 1, the difference is that step (3) is omitted, and other conditions are the same as in example 1, and the specific procedure is as follows:
step 1: selecting pretreated coffee beans, and tempering the moisture content of the coffee beans under a certain temperature condition, wherein the tempering temperature is 20 ℃, the time is 35min, and the moisture content is 10%;
step 2: crushing the quenched and tempered coffee beans into 4 pieces;
step 3: carrying out instant high-pressure steam treatment on the crushed coffee beans, wherein the temperature of the high-pressure steam is 198 ℃ and the time is 8s;
step 4: drying instant high pressure steam treated coffee beans with hot air at 25deg.C for 5.5 hr, baking at 175 deg.C for 25min, pulverizing to 70 mesh, and cold extracting at 15 deg.C for 10 hr to obtain cold extracted coffee concentrate;
step 5: mixing cold extraction coffee concentrate 15%, apple juice 4%, lemon juice 5%, white granulated sugar 6%, acidity regulator 0.1%, edible essence 0.03% and RO water in balance, and performing UHT sterilization at 135 deg.C for 30s. And finally cooling to 20 ℃, and carrying out aseptic canning on the cold extracted coffee juice beverage after cooling treatment.
Example 5:
referring to the method of example 1, the difference is that step (4) is omitted, and other conditions are the same as in example 1, and the specific procedure is as follows:
step 1: selecting pretreated coffee beans, and tempering the moisture content of the coffee beans under a certain temperature condition, wherein the tempering temperature is 20 ℃, the time is 35min, and the moisture content is 10%;
step 2: crushing the quenched and tempered coffee beans into 4 pieces;
step 3: carrying out high-voltage pulse treatment on the crushed coffee beans, wherein the pulse electric field strength is 15KV/cm, the pulse frequency is 150pps, and the treatment time is 35s;
step 4: drying the treated coffee beans with hot air at 25 ℃ for 5.5 hours, then baking for 25 minutes at 175 ℃ again, crushing to 70 meshes, and then performing cold extraction at 15 ℃ for 10 hours to obtain cold extraction coffee concentrate;
step 5: mixing cold extraction coffee concentrate 15%, apple juice 4%, lemon juice 5%, white granulated sugar 6%, acidity regulator 0.1%, edible essence 0.03% and RO water in balance, and performing UHT sterilization at 135 deg.C for 30s. And finally cooling to 20 ℃, and carrying out aseptic canning on the cold extracted coffee juice beverage after cooling treatment.
Example 6:
referring to the method of example 2, only the difference is in adjusting the high-voltage pulsed electric field treatment conditions, and other conditions are the same as in example 1, and the specific procedure is as follows:
step 1: selecting pretreated coffee beans, and tempering the moisture content of the coffee beans under a certain temperature condition, wherein the tempering temperature is 22 ℃, the time is 32min, and the moisture content is 11%;
step 2: crushing the quenched and tempered coffee beans into 6 pieces;
step 3: carrying out high-voltage pulse treatment on the crushed coffee beans, wherein the pulse electric field strength is 8KV/cm, the pulse frequency is 80pps, and the treatment time is 10s;
step 4: carrying out instant high-pressure steam treatment on the coffee beans subjected to the high-pressure pulse treatment, wherein the temperature of the high-pressure steam is 210 ℃ and the time is 7s;
step 5: drying instant high-pressure steam-treated coffee beans with hot air at 27 ℃ for 5 hours, then baking at 170 ℃ for 22 minutes, crushing to 75 meshes, and then performing cold extraction at 18 ℃ for 9 hours to obtain cold extraction coffee concentrate;
step 6: 18% of cold extraction coffee concentrate, 4.5% of strawberry concentrate, 3.9% of lemon juice concentrate, 5.5% of white granulated sugar, 0.1% of acidity regulator, 0.05% of edible essence and the balance of RO water are mixed, and then UHT sterilization is carried out for 10s at the sterilization temperature of 140 ℃. And finally cooling to 15 ℃, and carrying out aseptic canning on the cold extracted coffee juice beverage after cooling treatment.
Example 7:
referring to the method of example 2, only the difference is in adjusting the high-voltage pulsed electric field treatment conditions, and other conditions are the same as in example 1, and the specific procedure is as follows:
step 1: selecting pretreated coffee beans, and tempering the moisture content of the coffee beans under a certain temperature condition, wherein the tempering temperature is 22 ℃, the time is 32min, and the moisture content is 11%;
step 2: crushing the quenched and tempered coffee beans into 6 pieces;
step 3: carrying out high-voltage pulse treatment on the crushed coffee beans, wherein the pulse electric field strength is 48KV/cm, the pulse frequency is 280pps, and the treatment time is 51s;
step 4: carrying out instant high-pressure steam treatment on the coffee beans subjected to the high-pressure pulse treatment, wherein the temperature of the high-pressure steam is 210 ℃ and the time is 7s;
step 5: drying instant high-pressure steam-treated coffee beans with hot air at 27 ℃ for 5 hours, then baking at 170 ℃ for 22 minutes, crushing to 75 meshes, and then performing cold extraction at 18 ℃ for 9 hours to obtain cold extraction coffee concentrate;
step 6: 18% of cold extraction coffee concentrate, 4.5% of strawberry concentrate, 3.9% of lemon juice concentrate, 5.5% of white granulated sugar, 0.1% of acidity regulator, 0.05% of edible essence and the balance of RO water are mixed, and then UHT sterilization is carried out for 10s at the sterilization temperature of 140 ℃. And finally cooling to 15 ℃, and carrying out aseptic canning on the cold extracted coffee juice beverage after cooling treatment.
Example 8:
referring to the method of example 2, the only difference is that the instantaneous high pressure steam treatment conditions were adjusted, and the other conditions were the same as in example 1, and the specific procedure was as follows:
step 1: selecting pretreated coffee beans, and tempering the moisture content of the coffee beans under a certain temperature condition, wherein the tempering temperature is 22 ℃, the time is 32min, and the moisture content is 11%;
step 2: crushing the quenched and tempered coffee beans into 6 pieces;
step 3: carrying out high-voltage pulse treatment on the crushed coffee beans, wherein the pulse electric field strength is 18KV/cm, the pulse frequency is 180pps, and the treatment time is 31s;
step 4: carrying out instantaneous high-pressure steam treatment on the coffee beans subjected to the high-pressure pulse treatment, wherein the temperature of the high-pressure steam is 170 ℃ and the time is 2s;
step 5: drying instant high-pressure steam-treated coffee beans with hot air at 27 ℃ for 5 hours, then baking at 170 ℃ for 22 minutes, crushing to 75 meshes, and then performing cold extraction at 18 ℃ for 9 hours to obtain cold extraction coffee concentrate;
step 6: 18% of cold extraction coffee concentrate, 4.5% of strawberry concentrate, 3.9% of lemon juice concentrate, 5.5% of white granulated sugar, 0.1% of acidity regulator, 0.05% of edible essence and the balance of RO water are mixed, and then UHT sterilization is carried out for 10s at the sterilization temperature of 140 ℃. And finally cooling to 15 ℃, and carrying out aseptic canning on the cold extracted coffee juice beverage after cooling treatment.
Example 9:
referring to the method of example 2, the only difference is that the instantaneous high pressure steam treatment conditions were adjusted, and the other conditions were the same as in example 1, and the specific procedure was as follows:
step 1: selecting pretreated coffee beans, and tempering the moisture content of the coffee beans under a certain temperature condition, wherein the tempering temperature is 22 ℃, the time is 32min, and the moisture content is 11%;
step 2: crushing the quenched and tempered coffee beans into 6 pieces;
step 3: carrying out high-voltage pulse treatment on the crushed coffee beans, wherein the pulse electric field strength is 18KV/cm, the pulse frequency is 180pps, and the treatment time is 31s;
step 4: carrying out instant high-pressure steam treatment on the coffee beans subjected to the high-pressure pulse treatment, wherein the temperature of the high-pressure steam is 310 ℃ and the time is 17s;
step 5: drying instant high-pressure steam-treated coffee beans with hot air at 27 ℃ for 5 hours, then baking at 170 ℃ for 22 minutes, crushing to 75 meshes, and then performing cold extraction at 18 ℃ for 9 hours to obtain cold extraction coffee concentrate;
step 6: 18% of cold extraction coffee concentrate, 4.5% of strawberry concentrate, 3.9% of lemon juice concentrate, 5.5% of white granulated sugar, 0.1% of acidity regulator, 0.05% of edible essence and the balance of RO water are mixed, and then UHT sterilization is carried out for 10s at the sterilization temperature of 140 ℃. And finally cooling to 15 ℃, and carrying out aseptic canning on the cold extracted coffee juice beverage after cooling treatment.
TABLE 2
TABLE 3 Table 3
As can be seen from Table 2, the invention removes the coffee tannins from the coffee beans by combining the high-voltage pulse electric field with the high-voltage steam, and the content of the tannins in the treated coffee beans is only 0.003mg/g, so that the content of the coffee tannins is greatly reduced; as can be seen from the comparison of examples 1, 4 and 5, the tannin content in example 4 alone was reduced from 96.51mg/g to 58.35mg/g by 39.54% after the treatment with the instant high pressure steam; example 5 tannin content was reduced from 96.51mg/g to 59.32mg/g by high pressure steam alone by 38.53%; in example 1, the tannin content after the combined treatment of the high-pressure pulse electric field and the high-pressure steam is reduced from 96.51mg/g to 0.003mg/g and is close to 100%, which is far greater than the sum of the effects of the instantaneous high-pressure steam treatment and the high-pressure steam treatment, and the high-pressure pulse and the high-pressure steam have a synergistic effect in removing the tannin.
On the other hand, as shown in Table 3, the use of the high-voltage pulse electric field in combination with the high-voltage steam can significantly improve the storage stability of the cold-extracted coffee juice beverage, and no precipitation occurs in 180 days of storage.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (8)
1. A pretreatment method of coffee beans is characterized in that the method comprises the steps of firstly crushing the coffee beans to 4-6 pieces, and then pretreating the crushed coffee beans, wherein the pretreatment is high-pressure pulse treatment and instantaneous high-pressure steam treatment;
wherein, the high-voltage pulse treatment conditions are as follows: the strength of the pulse electric field is 10-50 KV/cm, the pulse frequency is 100-300 pps, and the treatment time is 15-60 s;
the instantaneous high pressure steam treatment conditions are: the temperature of the high-pressure steam is 180-360 ℃ and the time is 6-20s;
before crushing, the coffee beans are subjected to a tempering step, wherein the tempering conditions are as follows: the tempering temperature is 15-30 ℃, the time is 30-50min, and the moisture content is 8-13%.
2. Use of the pretreatment method of claim 1 for preparing coffee grounds and coffee drinks.
3. A method for preparing cold extraction coffee concentrate, characterized in that the method comprises the steps of adopting the pretreatment method of claim 1 to treat coffee beans, drying, roasting and grinding, and then carrying out cold extraction treatment to obtain the cold extraction coffee concentrate.
4. A method according to claim 3, wherein the preparation method comprises the steps of:
step 1: selecting coffee beans, and tempering the moisture content of the coffee beans;
step 2: crushing the quenched and tempered coffee beans into 4-6 pieces;
step 3: carrying out high-pressure pulse treatment on the crushed coffee beans to improve the dissolution rate of the caffeoyltannin;
step 4: carrying out instant high-pressure steam treatment on the coffee beans subjected to the high-pressure pulse treatment, thoroughly decomposing the coffee tannins through instant high-temperature decomposition, and simultaneously preserving other active substances such as protein, amino acid, caffeine and the like in the coffee beans;
step 5: the instant high pressure steam treated coffee beans are dried, roasted and ground, and then subjected to cold extraction treatment to obtain cold extracted coffee concentrate.
5. The method according to claim 4, wherein the cold extraction treatment conditions in step 5 are: cold extraction temperature is 10-20 ℃, cold extraction time is 8-12h, and cold extraction coffee concentrate is obtained.
6. A cold extracted coffee concentrate prepared by the method of claim 5.
7. A cold extracted coffee beverage comprising the cold extracted coffee concentrate of claim 6.
8. The cold extracted coffee beverage of claim 7, further comprising one or more of juice, milk, and maple water.
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| CN110477172A (en) * | 2019-09-16 | 2019-11-22 | 上海应用技术大学 | A kind of preparation method of fast quickly cooling extraction coffee |
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| CH139789A (en) * | 1927-12-21 | 1930-05-15 | Lendrich Karl Dr Prof | Process for refining coffee beans. |
| GB1308249A (en) * | 1969-06-20 | 1973-02-21 | Gen Foods Corp | Process for treating green coffee |
| EP0755631A1 (en) * | 1995-06-16 | 1997-01-29 | J. J. Darboven GmbH & Co. | Process for improving the quality of green coffee by treatment with steam and water |
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| CN1813556A (en) * | 2005-01-28 | 2006-08-09 | 三得利株式会社 | Method of processing chlorogenic acid-rich coffee beans |
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