CN113796444A - High-aroma coffee, high-aroma instant coffee and preparation method thereof - Google Patents
High-aroma coffee, high-aroma instant coffee and preparation method thereof Download PDFInfo
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- CN113796444A CN113796444A CN202111113639.7A CN202111113639A CN113796444A CN 113796444 A CN113796444 A CN 113796444A CN 202111113639 A CN202111113639 A CN 202111113639A CN 113796444 A CN113796444 A CN 113796444A
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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
- A23F5/26—Extraction of water-soluble constituents
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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
- A23F5/26—Extraction of water-soluble constituents
- A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
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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
- A23F5/28—Drying or concentrating coffee extract
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to high-aroma coffee, high-aroma instant coffee and a preparation method thereof. The invention firstly adopts supercritical carbon dioxide extraction to obtain extract liquor; then, extracting and concentrating the coffee grounds obtained after supercritical extraction by using water to obtain concentrated solution; and combining the extract and the concentrated solution to obtain the high-aroma coffee. The scheme of the invention not only ensures the inherent aroma of the coffee, but also meets the flavor components of the coffee naturally, so that the produced instant coffee has high quality, has the coffee making effect, and can be used for industrial production.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to high-aroma coffee, high-aroma instant coffee and a preparation method thereof.
Background
Instant coffee (soluble coffee/instant coffee) is a food material commonly available on the market, and is defined as, according to GB/T29602 "solid beverage", the following: the solid beverage is prepared from coffee bean and/or coffee product (ground coffee powder, coffee extract or its concentrate) as raw materials, and optionally food additive without other food adjuvants. Instant coffee is one of the solid coffee beverages and is an important raw material for instant coffee beverages.
The instant coffee beverage on the market at present usually adopts a distillation method to recover coffee aroma firstly, then adopts hot water to extract, adopts an evaporator to concentrate, and finally combines the recovered aroma and dries. However, during the distillation process, the aroma of coffee is affected and lost due to the influence of high-temperature steam, and simultaneously, cooked soup flavor is generated under the environment of long-time distillation; the evaporator is adopted for concentration, and part of aroma substances of the coffee are evaporated and taken away together with water vapor, so that the final instant coffee has insufficient aroma and poor dissolubility.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the instant coffee with good aroma and flavor and high reduction degree.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a preparation method of high-aroma coffee, which comprises the following steps:
performing supercritical extraction on the coffee raw material to obtain a paste extract and coffee grounds, dissolving the paste extract, and filtering to obtain an extract liquid;
carrying out water extraction on the coffee grounds, and concentrating to obtain a concentrated solution;
and combining the extract and the concentrated solution to obtain the high-aroma coffee.
Preferably, the extraction medium of the supercritical extraction comprises CO2The pressure is 15 MPa-30 MPa, and the temperature is 30-60 ℃.
Preferably, the aqueous extraction comprises cold aqueous extraction, hot aqueous extraction or high pressure extraction;
the temperature of the cold water extraction is 5-30 ℃; the temperature of the hot water extraction is 30-100 ℃, and the pressure of the high pressure extraction is 1-20 kgf/cm2。
Preferably, the water extraction time is 10-60 min.
Preferably, the high-pressure-boosting temperature is 100-151 ℃.
Preferably, the coffee material comprises coffee powder or coffee beans obtained after roasting and grinding.
Preferably, the filtration comprises using a 0.2-1.2 μm filter membrane or filter.
The invention also provides a preparation method of the high-aroma instant coffee, and the high-aroma instant coffee is prepared by the preparation method; and sterilizing and drying the high-aroma coffee to obtain the high-aroma instant coffee.
Preferably, the sterilization temperature is 100-137 ℃, and the time is 6-10 s; the drying time is 20-36 h.
The invention also provides coffee obtained by the preparation method.
The invention provides a preparation method of high-aroma coffee, which comprises the following steps: performing supercritical extraction on the coffee raw material to obtain a paste extract and coffee grounds, dissolving the paste extract, and filtering to obtain an extract liquid; carrying out water extraction on the coffee grounds, and concentrating to obtain a concentrated solution; and combining the extract and the concentrated solution to obtain the high-aroma coffee. According to the invention, supercritical extraction is adopted firstly, so that small polar components such as aroma, caffeine and grease can be extracted, namely, aroma substances are obtained firstly; then extracting the coffee grounds after supercritical extraction to obtain substances such as pectin, polyphenol, amino acid, polysaccharide and the like in the coffee; and then the natural aroma of the coffee is ensured, the natural flavor components of the coffee are met, the aroma and the flavor are kept intact, and the reduction degree is high. The produced coffee has high quality.
Further, the obtained high-aroma cold instant coffee is sterilized and dried, aroma substances do not undergo high temperature and are not affected by heat, the obtained high-aroma cold instant coffee is good in solubility, can be directly dissolved by cold water at 0-4 ℃ and can also be dissolved by hot water below 100 ℃ for drinking, the aroma and the flavor of the coffee are kept intact, the reduction degree is high, the coffee has the effect of making coffee at present, and the coffee can be used for industrial production.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments will be briefly described below.
FIG. 1 is a flow chart of the present invention for preparing a highly aromatic cold-soluble instant coffee;
fig. 2 is a flow chart of the invention for preparing high-aroma instant coffee.
Detailed Description
The invention provides a preparation method of high-aroma coffee, which comprises the following steps: performing supercritical extraction on the coffee raw material to obtain a paste extract and coffee grounds, dissolving the paste extract, and filtering to obtain an extract liquid; carrying out water extraction on the coffee grounds, and concentrating to obtain a concentrated solution; and combining the extract and the concentrated solution to obtain the high-aroma coffee.
The mode of preparing high-aroma coffee according to the present invention will be described in detail with reference to fig. 1. The invention carries out supercritical extraction on the coffee raw material to obtain the pasty extract and coffee grounds. The extraction medium of the supercritical extraction of the invention is preferably CO2(ii) a The extraction pressure is preferably 15MPa to 30MPa, more preferably 18MPa to 25MPa, and even more preferably 20MPa to 23 MPa; the extraction temperature is preferably 30-60 ℃, more preferably 35-55 ℃, more preferably 40-50 ℃ and most preferably 42-48 ℃; the extraction time is preferably 30 to 60min, more preferably 35 to 55min, and still more preferably 40 to 50 min. The supercritical extraction of the present invention is preferably performed in a closed environment, and more preferably performed in an extraction tank. The invention is to CO2In an amount ofStrictly required, the dosage can be adjusted by routine. The supercritical extraction can extract small molecular polar substances such as aroma, caffeine and grease in the coffee, and the obtained pasty extract is a mixture of coffee aroma substances, coffee oil and caffeine, so that the inherent aroma of the coffee is ensured.
Before the supercritical extraction of the coffee, the coffee is preferably ground to obtain the coffee powder. The grinding mode is not strictly required, and the fineness of the coffee powder is guaranteed to be 20-80 meshes. The coffee material according to the invention is preferably roasted coffee beans.
After the pasty extract is obtained, the invention can refrigerate the pasty extract, also can directly dissolve the pasty extract, and filter to obtain the extract. When the pasty extract is dissolved, warm water is preferably used for dissolving, and the temperature of the warm water is preferably 50-80 ℃, more preferably 55-75 ℃, and even more preferably 60-70 ℃. When the paste extract is dissolved, the dosage of warm water is not strictly required, and the solid content in the dissolved warm water is ensured to be 10-50%. The solid content is controlled to be between 10 and 50 percent during dissolution, and the flavor is not influenced during subsequent drying treatment. The filtration of the invention preferably uses a filter membrane or a filter, the pore diameter of the filter membrane or the filter is preferably 0.2-1.2 μm, more preferably 0.4-1.0 μm, and even more preferably 0.6-0.8 μm. The filter membrane of the present invention is preferably a ceramic membrane or an organic membrane. The invention filters the dissolved paste extract, can intercept water-insoluble components such as fat-soluble substances, protein, starch, calcium and the like in the coffee, and improves the solubility of the instant coffee.
After the coffee grounds are obtained, the invention carries out water extraction and concentration on the coffee grounds to obtain concentrated solution. The water extraction time is preferably 10-60 min, more preferably 20-50 min, and even more preferably 30-40 min. The aqueous extraction according to the present invention preferably comprises cold aqueous extraction, hot aqueous extraction or high pressure extraction. The temperature of the cold water extraction is preferably 5-30 ℃, more preferably 10-25 ℃, and more preferably 15-20 ℃. The temperature of the hot water extraction is preferably 30-100 ℃, more preferably 40-90 ℃, and more preferably50 to 80 ℃ and most preferably 60 to 70 ℃. The pressure for high pressure increase is preferably 1 to 20kgf/cm2More preferably 5 to 15kgf/cm2More preferably 8 to 10kgf/cm2(ii) a The high pressure raising temperature is preferably 100-150 ℃, more preferably 110-140 ℃, and even more preferably 120-130 ℃. According to the invention, cold water extraction is carried out on the coffee grounds, so that polyphenol substances such as flavone with heavier bitter taste are less extracted, the bitter taste of the coffee can be reduced, and the coffee taste is purer.
In the invention, after the coffee grounds are subjected to water extraction, the method also preferably comprises the steps of filtering and concentrating the obtained extracting solution to obtain concentrated solution. The filtration is carried out twice, the first filtration is preferably centrifugal filtration, the centrifugal rotation speed is preferably 2000-5000 r/min, more preferably 3000-4000 r/min, and more preferably 3200-3800 r/min; the invention has no strict requirement on the centrifugation time, and ensures that the filtrate is separated from the coffee grounds. In the present invention, a filter membrane or a filter is preferably used for the secondary filtration, and the pore size of the filter membrane or the filter is preferably 0.2 to 1.2 μm, more preferably 0.4 to 1.0 μm, and still more preferably 0.6 to 0.8 μm. The filter membrane of the present invention is preferably a ceramic membrane or an organic membrane.
The invention concentrates the clear extract obtained by filtering to obtain the concentrated solution. Reverse osmosis membranes are preferably used for the concentration according to the invention. When the invention is concentrated, the concentration multiple is not strictly required, and the content of solid in the concentrated solution is ensured to be 10-50 percent after concentration. The coffee grounds after the water extraction and the supercritical extraction can extract the nutrient substances such as pectin, polyphenol, amino acid, polysaccharide and the like which are difficult to extract by supercritical carbon dioxide in the coffee, thereby ensuring the natural flavor components in the coffee.
After the extract liquor and the concentrated liquor are obtained, the invention combines the extract liquor and the concentrated liquor to obtain the high-aroma coffee. According to the invention, supercritical extraction is adopted firstly, so that small polar components such as aroma, caffeine and grease can be extracted, namely, aroma substances are obtained firstly; then extracting the coffee grounds after supercritical extraction to obtain substances such as pectin, polyphenol, amino acid, polysaccharide and the like in the coffee; and then the natural aroma of the coffee is ensured, the natural flavor components of the coffee are met, the aroma and the flavor are kept intact, and the reduction degree is high. The produced coffee has high quality.
The invention also provides a preparation method of the high-aroma cold-soluble instant coffee, which comprises the steps of sterilizing and drying the prepared high-aroma coffee to obtain the high-aroma cold-soluble instant coffee.
The manner in which the present invention produces high aroma instant coffee is described in detail below with reference to fig. 2. The invention sterilizes and dries the prepared high-aroma coffee. The sterilization according to the present invention is preferably UHT sterilization. The sterilization time is preferably 6-10 s, and more preferably 7-8 s; the sterilization temperature is preferably 100-137 ℃, more preferably 110-130 ℃, and even more preferably 115-125 ℃. The drying time is preferably 20-36 h, and more preferably 25-30 h. The drying of the invention is preferably freeze drying; the freezing temperature is preferably-20 to-60 ℃, more preferably-30 to-50 ℃, and even more preferably-35 to-45 ℃. The freezing mode of the invention is preferably quick freezing, and the freezing can be stopped when the mixed solution of the extract liquor and the concentrated solution begins to freeze.
The present invention preferably determines the drying time based on the solids content of the concentrate. The freeze-drying time was 30 hours when the concentration had a solids content of 20 Brix.
The invention mixes the extract containing the aroma substances with the concentrated solution for freeze-drying, the aroma substances do not undergo high temperature in the process and are not influenced by heat, the inherent aroma of the coffee is ensured, the natural flavor components of the coffee are satisfied, the produced instant coffee has high quality, the coffee brewing effect is achieved, and the invention can be used for industrial production. The high-aroma cold-soluble instant coffee obtained by the invention has good solubility, can be directly dissolved by cold water at 0-4 ℃ and can also be dissolved by hot water at the temperature of below 100 ℃ for drinking, the aroma and the flavor of the coffee are kept intact, the reduction degree is high, the coffee has the effect of making coffee at present, and the coffee can be used for industrial production.
The invention also provides the high-aroma coffee or the high-aroma cold-soluble instant coffee prepared by the scheme.
In order to further illustrate the present invention, the following detailed description of the technical solutions provided by the present invention is made with reference to the accompanying drawings and examples, but they should not be construed as limiting the scope of the present invention.
Examples 1 to 1
Weighing 120 kg of coffee beans, grinding the coffee beans to 20-50 meshes of fineness by adopting a coffee grinder, and then respectively putting the coffee powder into supercritical CO containing 3 100L extraction kettles2The extraction equipment comprises 40 kilograms of coffee powder placed in each 100L extraction kettle, a 100-mesh screen is covered above the powder to fix the coffee powder, then a pressure cover is covered, a valve of a carbon dioxide tank is opened, carbon dioxide is led into the No. 1 extraction kettle, a high-pressure reciprocating pump is opened to circulate the carbon dioxide in the No. 1 extraction kettle, a valve is adjusted, the pressure is increased to 30MPa, the temperature is heated to 65 ℃, the valve is adjusted to the No. 2 extraction kettle after the circulation extraction is carried out for 60 minutes, the valve is adjusted to the No. 3 extraction kettle for the circulation extraction according to the same temperature and pressure, and then the valve is adjusted to the No. 3 extraction kettle for the circulation extraction. And respectively putting the extracted substances in a first-stage separation kettle, a second-stage separation kettle and a third-stage separation kettle, decompressing, obtaining 10.6 kilograms of paste extract from the three separation kettles, adding the extract into 12 kilograms of hot water with the temperature of 80 ℃ for dissolving, filtering the obtained extract by using a 0.2-micron ceramic membrane, slowly adding hot water for dialysis in the later filtering stage, and obtaining 22.6 kilograms of extract for later use.
Taking out coffee residue after supercritical extraction, placing into 3 cubic extraction tank, adding 2000L water, heating and pressurizing to 151 deg.C under 4kgf/cm2Stirring and dynamically extracting for 60min, slowly releasing pressure, pumping the extracting solution and the coffee residue mixed solution into a centrifuge for centrifugal separation to remove coffee residues, wherein the rotating speed of the centrifuge is 3500 rpm, collecting 1900 liters of coffee extract with the solid content of 11.38% (Brix11.38), filtering the coffee extract by a ceramic membrane filter at the filtering temperature of 60-80 ℃, concentrating the filtered clear solution by a reverse osmosis concentration membrane to the solid content of 20.6% (Brix20.6) to obtain 780 liters of coffee concentrated solution, and combining the concentrated solution and the supercritical extract to obtain high-aroma mixed concentrated solution, namely the high-aroma coffee solid content of 27.6%.
Examples 1 to 2
The high-aroma coffee obtained in example 1-1 was uniformly stirred and then sterilized by a high-temperature instantaneous sterilizer (UHT) under the following conditions: the temperature is 127 ℃, the time is 6 seconds, the sterilized concentrated solution is pumped into a freeze dryer to be quickly frozen to-45 ℃ by a self-flow plate, then the drying mode is switched, and the temperature of the freeze-drying process is as follows: the temperature is between 45 ℃ below zero and 40 ℃ below zero for 36 hours. After the freeze drying, 21.48 kg of instant coffee powder (the water content is 2%) is obtained, and the high-aroma cold-soluble coffee powder is obtained. The extraction rate was 17.9% calculated as solids.
Example 2
The same as in example 1-1, except that the pressure was adjusted to 15MPa and the temperature was heated to 30 ℃ to obtain 6.8 kg of the highly aromatic coffee paste extract in total when the coffee powder was extracted in the extraction vessel.
Example 3
The same as in example 1-1, except that the pressure was increased to 20MPa and the temperature was heated to 45 ℃ to obtain 8.8 kg of the highly aromatic coffee paste extract.
Example 4
The same as example 1-1, except that when the coffee grounds after supercritical extraction were extracted, the coffee grounds after supercritical extraction were taken out and put into a 3-cube extraction tank, 2000 liters of water was added, the temperature was heated to 100 ℃ to obtain high aroma coffee, 1900 liters of coffee extract was collected, and the solid content was 3.8% (brix 3.8).
Example 5
The same as example 1-1, except that when the coffee grounds after supercritical extraction were extracted, the coffee grounds after supercritical extraction were taken out and put into a 3-cube extraction tank, 2000 liters of water was added, the temperature was heated to 25 ℃ to obtain high aroma coffee, 1900 liters of coffee extract was collected, and the solid content was 3.1% (brix 3.1).
Example 6
The same as example 1-1, except that the extraction time of the coffee grounds after the supercritical extraction was 10min, the coffee with high aroma was obtained, and 2.6 kg of the pasty extract was obtained.
Example 7
The same as example 1-1, except that the extraction time of the coffee grounds after the supercritical extraction was 30min, the high aroma coffee was obtained, and 6.6 kg of the pasty extract was obtained.
Comparative example 1
The preparation method of instant coffee disclosed in the background of the invention is used for preparing instant powder, and specifically comprises the following steps: filling coffee beans or coffee powder into a distillation retort, introducing steam, allowing the steam to permeate into cells of the coffee beans to take out volatile substances (namely aroma substances) in the beans, continuously raising the steam to a condenser, cooling the steam by the condenser, allowing the steam to flow into a collecting barrel, and then combining the steam with a hot water extracting solution of distilled coffee grounds.
Test example 1
The instant powders obtained in example 1 and comparative example 1 were subjected to sensory evaluation.
TABLE 1 examination and evaluation results
Note: grading standard: according to the experience of cup quality perception of instant coffee brewing, the corresponding attribute score of each cup of coffee is given, and the average score is taken when the attribute score does not exist (score 0), cannot be accepted (score 1), is very poor (score 2), is poor (score 3), can be accepted (score 2), is general (score 5), is good (score 6), is very good (score 7), is excellent (score 8), is very excellent (score 9), and is perfect (score 10).
As can be seen from table 1, the coffee instant powder obtained in comparative example 1 has a different aroma from the instant coffee obtained in example 1 of the present application, and the instant powder obtained in comparative example 1 has a cooking or mature flavor that is clearly unpleasant, whereas the coffee powder obtained in example 1 has no off-flavor.
The embodiments show that the method provided by the invention not only ensures the inherent aroma of the coffee, but also meets the flavor components of the coffee naturally, so that the produced instant coffee has high quality, has the coffee effect of the prior brewing, and can be used for industrial production.
Although the above embodiments have been described in detail, they are only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and all of the embodiments belong to the protection scope of the present invention.
Claims (10)
1. A preparation method of high-aroma coffee comprises the following steps:
performing supercritical extraction on the coffee raw material to obtain a paste extract and coffee grounds, dissolving the paste extract, and filtering to obtain an extract liquid;
carrying out water extraction on the coffee grounds, and concentrating to obtain a concentrated solution;
and combining the extract and the concentrated solution to obtain the high-aroma coffee.
2. The method of claim 1, wherein the supercritical extraction medium comprises CO2The pressure is 15 MPa-30 MPa, and the temperature is 30-60 ℃.
3. The method of claim 1, wherein the water extraction comprises cold water extraction, hot water extraction, or high pressure extraction;
the temperature of the cold water extraction is 5-30 ℃; the temperature of the hot water extraction is 30-100 ℃, and the pressure of the high pressure extraction is 1-20 kgf/cm2。
4. The preparation method according to claim 3, wherein the water extraction time is 10-60 min.
5. The method according to claim 3, wherein the high pressure is increased at a temperature of 100 to 151 ℃.
6. The preparation method according to claim 1, wherein the coffee material comprises coffee powder or coffee beans obtained after roasting and grinding.
7. The method according to any one of claims 1 to 6, wherein the filtration comprises using a 0.2 to 1.2 μm filter membrane or filter.
8. A preparation method of high-aroma instant coffee is characterized in that the high-aroma instant coffee is prepared by the preparation method according to any one of claims 1 to 7; and sterilizing and drying the high-aroma coffee to obtain the high-aroma instant coffee.
9. The preparation method according to claim 8, wherein the sterilization temperature is 100-137 ℃ and the sterilization time is 6-10 s; the drying time is 20-36 h.
10. Coffee obtained by the production method according to any one of claims 1 to 7 or obtained by the production method according to any one of claims 8 to 9.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115769848A (en) * | 2022-12-09 | 2023-03-10 | 苏州金猫咖啡有限公司 | Instant coffee and production method and production device thereof |
| CN116458565A (en) * | 2023-05-05 | 2023-07-21 | 甄萃(广东)创新技术有限公司 | Coffee bean extract and preparation method thereof |
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