CN114698711A - Enzymolysis coffee extract, enzymolysis process thereof and application of enzymolysis coffee extract in beverage - Google Patents
Enzymolysis coffee extract, enzymolysis process thereof and application of enzymolysis coffee extract in beverage Download PDFInfo
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Abstract
The invention relates to an enzymolysis coffee extract and an enzymolysis process thereof, wherein the enzymolysis process comprises the following steps: adding 0.05% -0.15% of protease into the coffee cold extract, and carrying out enzymolysis for 2.5-3.5 hours under the environment that the enzymolysis temperature is 45-55 ℃ and the pH value is 5.3-5.5 to obtain an enzymolysis coffee extract. The invention also provides a preparation process of the ready-to-drink carbonated coffee beverage, which comprises the following steps: s1: preparing an enzymatic coffee extract; s2: adding edible essence into the enzymolysis coffee extract liquid prepared in the step S1, cooling and filling; s3: and (4) filling carbonated water, sealing and uniformly mixing to obtain the ready-to-drink carbonated coffee beverage. Compared with the prior art, the protein content of the coffee extract is greatly reduced by utilizing the enzymolysis of the protein, and the prepared enzymolysis coffee extract is used for producing the ready-to-drink carbonated coffee, so that the generation degree of foam of the ready-to-drink carbonated coffee in the production process can be effectively reduced, and the ready-to-drink carbonated coffee with the aroma coffee taste and the fresh bubble mouthfeel is prepared.
Description
Technical Field
The invention relates to the field of food processing, in particular to an enzymolysis coffee extract, an enzymolysis process thereof and application in beverages.
Background
Coffee is combined with tea and cocoa to be named as three major beverages in the world. The coffee tree belongs to the rubiaceae family and is perennial evergreen shrub or small arbor, is native to southern plateau areas of African Escherisia, widely distributed in tropical regions of 20 degrees south-north latitude, and widely planted in central America, south America, African and other areas, and is the main coffee producing area in China, Yunnan and Hainan areas. The coffee for daily drinking is made by matching coffee beans with various cooking devices, wherein the coffee beans refer to kernels in coffee tree fruits and are roasted by a proper method.
The coffee bean mainly comprises three main breeders of Arabica bean (Arabica), Robusta bean (Robusta) and Liberia bean (Liberia), and the most commercially valuable are Arabica bean and Robusta bean. The Apocynum venetum is originally produced in African Congo, has strong bitter taste and unique flavor, and is advocated due to the advantages of high caffeine content, more extractable solid matters, low price and the like. The color, the fragrance and the taste of the coffee can be produced only by roasting the green coffee beans, and the roasting process is a key link influencing the flavor and the quality of the coffee. The baking is divided into three stages: dehydration stage, high-temperature reaction decomposition stage and cooling stage. The formation of coffee flavour occurs mainly in the second stage. The components such as chlorogenic acid, trigonelline, polysaccharide, fat, protein and other substances are subjected to Maillard, Strecker degradation, caramelization and other reactions to generate 500-700 volatile aroma-generating substances.
Cold-extraction coffee is prepared by soaking coffee beans in cold water for at least 12 hours in a cold brewing mode, so that small flavor substances such as floral bouquet are extracted, larger flavor substances such as smoked flavor and roasted flavor are difficult to extract, bitter taste is removed, and coffee liquid with softer and slightly sweet taste is extracted. The cold-extracted coffee beverage prepared from the raw material has the advantages of no flavor reduction, lower acidity, smooth mouthfeel, lower calorie and lower sugar content. The cold-extracted coffee with excellent taste injects a new force for the international beverage market.
The ready-to-drink coffee is a liquid beverage prepared by processing coffee beans or coffee products serving as raw materials and adding sugar, milk or dairy products, non-dairy creamer, food additives and the like, and is popular with consumers due to convenience. The market of Chinese instant coffee has been rapidly increased in recent years, and each large beverage brand sees the market of the small public instant coffee, namely the instant coffee is more and more, the market competition is fierce, but simultaneously, the instant coffee has serious homogenization and fewer new products in the true sense.
Carbonated coffee, also known as "hot coffee" or "sparkling coffee", is a common coffee product in modern ground coffee, such as "latte" or "american", and is a coffee product made by combining coffee extract, carbonated water and ice, which retains the intense flavor of coffee and has a refreshing sparkling taste.
Different from the carbonated coffee in the freshly ground coffee, the carbonated coffee product of the ready-to-drink coffee does not have ice blocks to reduce the mixing temperature of the coffee extract and the carbonated water and slow down the opposite brewing speed of the coffee extract and the carbonated water in the production process, can generate a large amount of dense foam which is difficult to eliminate by a defoaming agent, causes troubles in the production process, limits the production conditions and reduces the production efficiency. The methods generally used for forming foams are: firstly, bubbling gas into a low-concentration protein solution through a porous distributor to generate foam; secondly, a gas which is pressurized in advance is dissolved in the protein solution which is to generate foam, and the gas in the system expands to form foam after sudden decompression; and thirdly, in the presence of a large amount of gas, the protein solution is scrubbed or shaken to generate foam, which is also the most frequently encountered reason for generating foam in the production process of the carbonated coffee, and the generated foam cannot be eliminated in a short time, so that the foam is sprayed, the filling is not full, the bottle content is difficult to determine, and even the product is polluted.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides an enzymolysis process for enzymolysis of coffee extract, which adopts a method of pretreating the coffee extract by using protease to greatly reduce the protein content of the coffee extract by utilizing the enzymolysis of protein so as to slow down the generation degree of foam in the production process of the ready-to-drink carbonated coffee.
The technical purpose of the invention is realized by the following technical scheme:
an enzymolysis process for enzymolysis of coffee extract comprises the following steps: adding protease with the addition amount of 0.05-0.15% into the coffee cold extract, and carrying out enzymolysis for 2.5-3.5 h under the environment that the enzymolysis temperature is 45-55 ℃ and the pH is 5.3-5.5 to obtain the enzymolysis coffee extract.
Compared with the prior art, the method for pretreating the coffee extract by using the protease greatly reduces the protein content of the coffee extract by utilizing the enzymolysis of the protein, and the prepared enzymolysis coffee extract is used for producing the ready-to-drink carbonated coffee, so that the generation degree of foam in the production process of the ready-to-drink carbonated coffee can be effectively reduced, and the ready-to-drink carbonated coffee with the aroma coffee taste and the fresh bubble taste is prepared.
Preferably, the pH of the enzymatic hydrolysis is 5.5.
Preferably, the enzymatic temperature is 45 ℃.
Preferably, the protease is added in an amount of 0.1%.
Preferably, the enzymolysis time is 3 h.
The invention also aims to provide the enzymolysis coffee extract prepared by the enzymolysis process. The foaming agent is applied to the production of the ready-to-drink carbonated coffee, and can effectively slow down the generation degree of foam in the production process of the ready-to-drink carbonated coffee.
The invention also aims to provide a ready-to-drink carbonated coffee beverage which is prepared by adopting the enzymolysis coffee extract liquid prepared by the enzymolysis process as a raw material.
Another technical object of the present invention is to provide a process for preparing a ready-to-drink carbonated coffee beverage, comprising the steps of:
s1: adding 0.05% -0.15% of protease into the coffee cold extract, and carrying out enzymolysis for 2.5-3.5 hours in an environment with an enzymolysis temperature of 45-55 ℃ and a pH value of 5.3-5.5 to obtain an enzymolysis coffee extract;
s2: adding edible essence into the enzymolysis coffee extract liquid prepared in the step S1, cooling and filling;
s3: and (4) filling carbonated water, sealing and uniformly mixing to obtain the ready-to-drink carbonated coffee beverage.
Compared with the prior art, the ready-to-drink carbonated coffee beverage prepared by the preparation process of the ready-to-drink carbonated coffee beverage provided by the invention has good and stable flavor, has strong fragrant coffee flavor and fresh bubble mouthfeel, and has greatly improved quality, slowed foam generation degree in production and storage processes of the ready-to-drink carbonated coffee, better retained good mouthfeel of the ready-to-drink carbonated coffee and improved storage stability compared with instant coffee powder adopted by the conventional ready-to-drink coffee by adding the enzymatic hydrolysis coffee extract.
Preferably, in step S2, the flavoring essences include a modified essence, a sweet essence, and a coffee essence. The modified essence, the sweet essence and the coffee essence have good stability and soft and natural fragrance, and can ensure the stable flavor of the product in shelf life after being added.
Preferably, the addition amount of the enzymolysis coffee liquid is 4.5%, the addition amount of the modification essence is 0.02%, the addition amount of the sweet essence is 0.04%, and the addition amount of the coffee essence is 0.10%.
Drawings
FIG. 1 is a flow diagram of a process for preparing ready-to-drink carbonated coffee.
FIG. 2 is a graph showing the effect of the addition of protease on the enzymatic hydrolysis of coffee extract.
FIG. 3 is a graph showing the effect of the enzymatic hydrolysis temperature on the enzymatic hydrolysis process of the coffee extract.
FIG. 4 is a graph showing the effect of the enzymatic hydrolysis time on the enzymatic hydrolysis process of the coffee extract.
FIG. 5 is a graph showing the effect of pH on the enzymatic hydrolysis of coffee extract.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, preferred embodiments of the present invention are described in detail below. In the following examples and experimental examples, materials used were:
protease (AP-200A): angel Yeast Inc.;
cold extraction of coffee: kazao supply chain management limited;
CO2gas (food grade).
Sweet essence: yadi perfumery (guangzhou) ltd, model number: KYT-001, essence for sweetening;
modifying essence: yadi perfumery (guangzhou) ltd, model: KYK-002, essence for modifying smoothness and thickness of product;
coffee essence: yadi perfumery (guangzhou) ltd, model: KYC-001.
CO2The gas capacity is measured according to a pressure reducer method of the carbon dioxide gas capacity in GB/T10792-.
Example 1
The embodiment provides an enzymolysis process for enzymolysis of coffee extract, which comprises the following steps:
adding 0.1% protease into cold extract of coffee, and performing enzymolysis at 45 deg.C and pH 5.5 for 3 hr to obtain enzymolysis coffee extract.
The embodiment is a preferred embodiment, and other embodiments of the process parameters are not listed, and the following experimental parameter optimization part can be specifically mentioned.
Example 2
Referring to fig. 1, the present embodiment provides a process for preparing a ready-to-drink carbonated coffee beverage, including the following steps:
s1: adding 0.1% of protease into cold extract of coffee, and performing enzymolysis for 3h at 45 deg.C and pH of 5.5 to obtain enzymolysis coffee extract;
s2: adding edible essences such as modified essence, sweet essence, coffee essence and the like into the enzymolysis coffee extract prepared in S1, cooling and filling; the container for filling is cleaned and inspected to be qualified and then is filled;
s3: and (4) filling carbonated water, sealing and uniformly mixing to obtain the finished product of the ready-to-drink carbonated coffee beverage. Wherein the carbonated water is obtained by treating and cooling drinking water, and charging carbon dioxide for gas-water mixing.
In this example, the optimum mixture ratio is adopted, and the following raw materials are included by weight calculated according to the yield of 1 ton: 45kg of enzymolysis coffee liquid, 0.2kg of modified essence, 0.4kg of sweet essence and 1kg of coffee essence are added with carbonic acid water and the volume is fixed to 1000L.
Summary of the Experimental examples
As can be seen from fig. 1, the main factors affecting the ready-to-drink carbonated coffee beverage are the enzymatic hydrolysis coffee liquid and the flavor, including the factors affecting the enzymatic hydrolysis process of the coffee extract. The addition amount of protease, enzymolysis temperature, enzymolysis time and pH are selected in the following experimental examples, and the enzymolysis process is respectively researched and optimized through a single-factor test; on the basis of single factor, the optimal enzymolysis process of the coffee extract is determined by an orthogonal experiment method. Then selecting enzymolysis coffee liquid, modified essence, sweet essence and coffee essence, and respectively researching the influence of the addition amounts of the enzymolysis coffee liquid and the essence on the flavor of the ready-to-drink carbonated coffee beverage through single-factor test research; the optimum amount of addition was confirmed by an orthogonal experiment method on the basis of a single factor.
Firstly, single-factor experiment research on an enzymolysis process of coffee extract:
in the process of researching the enzymolysis technology of the coffee extract, four dimensions are selected for research and analysis, namely the addition amount of protease, the enzymolysis time, the pH value of the enzymolysis environment and the temperature. Analytical studies were performed separately from each dimension to determine the protocol basis for orthogonal experiments.
Secondly, determining the enzymolysis process and the flavor optimization scheme of the coffee extract by an orthogonal experimental method:
on the basis of single factor, L is adopted9(34) Orthogonal experiments are carried out to study the influence of the addition amount of protease, enzymolysis temperature, enzymolysis time and pH on the enzymolysis of the coffee extract, and the optimal enzymolysis process of the coffee extract is determined, wherein the factor levels are shown in Table 1.
On the basis of single factor, L is adopted9(34) Orthogonal experiments are carried out to study the influence of the addition amounts of the enzymolysis coffee liquid, the modified essence, the sweet essence and the coffee essence on the flavor of the ready-to-drink carbonated coffee beverage, and the optimal addition amount is confirmed, wherein the factor levels are shown in table 2.
TABLE 1L9(34) Horizontal factor of orthogonal experimentPlain watch
TABLE 2L9(34) Orthogonal experiment horizontal factor table
Thirdly, the control experiment explores the influence of the essence on the shelf life of the ready-to-drink carbonated coffee beverage:
by designing a control group, the influence of the modified essence and the sweet essence on the shelf life of the ready-to-drink carbonated coffee beverage and the influence of the coffee essence on the shelf life of the ready-to-drink carbonated coffee beverage are researched.
Fourthly, sensory evaluation:
the sensory evaluation of the test includes foamability evaluation, flavor evaluation and taste evaluation. The foamability evaluation is mainly used for confirming the technological conditions of enzymolysis of the coffee extract, the flavor evaluation is mainly used for screening the flavor stability of matching of white granulated sugar and essence, and the preference evaluation is mainly used for confirming the preference of the whole flavor of the ready-to-drink carbonated coffee beverage.
Experimental example 1: influence of protease addition on enzymolysis process of coffee extract
Keeping pH of enzymolysis environment at 5.5 and temperature at 45 deg.C, performing enzymolysis for 3 hr with protease addition of 0.01%, 0.05%, 0.10%, 0.15%, and 0.20%, and carbonating with enzymolysis coffee solution addition of 4% after enzymolysis time2The air volume is an evaluation index, and the experimental result is shown in fig. 2.
The CO measured after the final carbonation is caused by the foam-bubbling phenomenon during the carbonation process of the coffee extract2The gas capacity was low, and as shown in FIG. 2, when the protease was added in an amount of 0.01%, the foam was blown out more seriously, and the measured CO was2The average gas capacity is 1.58 times, and the required CO can not be achieved2Air volume, degree of enzymolysisIs very low; CO measured when protease was added at 0.05%2The average gas volume is 2.35 times, close to the CO required for the final ready-to-drink carbonated coffee beverage product2The air volume and the enzymolysis degree are close to the expectation; the protease addition amount is in the range of 0.1% to 0.2%, and the measured CO is2The average gas capacity reaches more than 2.4 times, and the measured CO is increased along with the addition of protease2The air capacity rises slowly. According to various requirements such as the cost of the final ready-to-drink carbonated coffee beverage product and the like, the levels of the protease addition amount as single factors in the orthogonal experiment are determined to be 0.05%, 0.10% and 0.15%.
Experimental example 2: influence of enzymolysis temperature on enzymolysis process of coffee extract
Keeping pH of enzymolysis environment at 5.5 and protease addition at 0.10%, performing enzymolysis for 3 hr at 40, 45, 50, 55, and 60 respectively, and carbonating with enzymolysis coffee solution addition of 4% to obtain CO2The air volume is an evaluation index, and the experimental result is shown in fig. 3.
The CO measured after the final carbonation is caused by the foam-bubbling phenomenon during the carbonation process of the coffee extract2The gas capacity was low, as shown in FIG. 3, when the enzymolysis temperature was 40 deg.C, slight foam gushing occurred, and the measured CO was2The average gas capacity is 2.09 times, and the required CO can not be achieved2The air capacity and the enzymolysis degree are low; measured CO at 45 ℃ and 50 ℃ for the enzymolysis2The average gas volumes were 2.42 and 2.44 times, respectively, with little difference and a liquid close to the CO required for the final ready-to-drink carbonated coffee beverage product2A gas capacity; measured CO at 55 ℃ and 60 ℃ for the enzymolysis2The average gas volumes were 2.50 and 2.49 times, respectively, and both reached the CO required for the final ready-to-drink carbonated coffee beverage2The air volume and the enzymolysis degree reach the expectation. According to various requirements such as the cost of the final ready-to-drink carbonated coffee beverage product and the like, the enzymolysis temperature in the orthogonal experiment is determined to be 45 ℃, 50 ℃ and 55 ℃ as single-factor levels.
Experimental example 3: influence of enzymolysis time on enzymolysis process of coffee extract
The enzymolysis time is respectively 2h, 2.5h, 3h, 3.5h and 4h under the same condition of keeping the pH of the enzymolysis environment at 5.5, the temperature at 45 ℃ and the addition amount of the protease at 0.10%, and after the enzymolysis time is finished, the carbonation air pressure with the addition amount of the enzymolysis coffee liquid of 4% is taken as an evaluation index, and the experimental result is shown in figure 4.
The CO measured after the final carbonation is caused by the foam-bubbling phenomenon during the carbonation process of the coffee extract2The gas capacity was low, as shown in FIG. 4, when the enzymolysis time was 2.5h, there was still a slight foam gushing phenomenon, and the measured CO was2The average gas capacity is 2.35 times, and the required CO can not be achieved2The air volume and the enzymolysis degree have difference with expectation; when the enzymolysis time is 3h, the measured CO2The average gas volume was 2.42 times, close to the CO required for the final ready-to-drink carbonated coffee beverage product2Gas volume, and measured CO as the duration of the enzymolysis is increased2The gas volume was almost unchanged, indicating that the enzymatic reaction was near the end. According to various requirements such as the cost of the final ready-to-drink carbonated coffee beverage product and the like, the enzymolysis time in the orthogonal experiment is determined to be 2.5h, 3h and 3.5h as single-factor levels.
Experimental example 4: influence of pH on the enzymatic hydrolysis of coffee extracts
The temperature of the enzymolysis environment is kept at 45 ℃ and the adding amount of protease is 0.10%, the enzymolysis time is 3 hours, the pH is respectively 5.1, 5.2, 5.3, 5.4, 5.5, 5.6 and 5.7, after the enzymolysis time is finished, the carbonation air pressure with the adding amount of the enzymolysis coffee liquid of 4% is used as an evaluation index, and the experimental result is shown in fig. 5.
The CO measured after the final carbonation is caused by the foam-bubbling phenomenon during the carbonation process of the coffee extract2The gas capacity was low, as shown in FIG. 5, and the phenomenon of foam flooding was relatively severe at pH 5.1 and 5.2, and the measured CO was2The average gas capacity is less than 2.2 times, and the required CO can not be achieved2The air capacity and the enzymolysis degree are low; CO measured at pH 5.32Average value of gas capacity is2.44 times CO, close to that required for the final ready-to-drink carbonated coffee beverage product2The air volume and the enzymolysis degree reach the expectation; CO measured at pH 5.62The average gas volume dropped 2.37 times and the measured CO was at pH 5.72The average gas volume decreased to 2.33 times, indicating that the degree of enzymatic hydrolysis decreased as the pH increased. The pH levels in the orthogonal experiments were determined to be 5.3, 5.4 and 5.5 as single factor depending on the needs of the final ready-to-drink carbonated coffee beverage product, such as cost.
Experimental example 5: enzymolysis process for determining optimal coffee extract by orthogonal experiment method
The addition amount of protease, enzymolysis temperature, enzymolysis time and pH were investigated by single factor tests. The ready-to-drink carbonated coffee beverage under different processes is evaluated by adopting an organoleptic evaluation method, detailed evaluation standards are detailed in a table, and the condition with higher score is selected as the optimal single-factor condition.
TABLE 3 sensory evaluation criteria
A four-factor three-level experiment was designed based on the single-factor test results and scored for the test beverage senses. The sensory scoring results are detailed in table 4. As can be seen from Table 4: the action sizes of factors influencing the generation of bubbles are respectively pH, enzymolysis temperature, protease addition and water enzymolysis time. Meanwhile, the sensory score is highest when the addition amount of the protease is 0.1%, the pH value is 5.5, the enzymolysis temperature is 45 ℃ and the enzymolysis time is 3 hours.
TABLE 4 sensory Scoring results of orthogonal tests
Experimental example 6: optimization of flavor of ready-to-drink carbonated coffee beverage by orthogonal experimental method
The additive amounts of the enzymolysis coffee liquid, the modification essence, the sweet essence and the coffee essence are researched through a single-factor test. The ready-to-drink carbonated coffee beverages under different processes are evaluated by adopting an organoleptic evaluation method, the detailed evaluation standard is shown in table 5, and the condition with higher score is selected as the optimal single-factor condition.
TABLE 5 sensory evaluation criteria
A four-factor three-level experiment was designed based on the single-factor test results and scored for the test beverage senses. The sensory scoring results are detailed in table 6. As can be seen from Table 6: the factors influencing the flavor of the beverage have the action sizes of the addition amount of coffee essence, the addition amount of enzymolysis coffee liquid, the addition amount of sweet essence and the addition amount of modified essence. Meanwhile, when the addition amount of the enzymolysis coffee liquid is 4.5%, the addition amount of the modification essence is 0.02%, the addition amount of the sweet essence is 0.04%, and the addition amount of the coffee essence is 0.10%, the sensory score is highest.
TABLE 6 sensory Scoring results of orthogonal test
After the orthogonal test, the enzymolysis process of the coffee extract in the beverage, the optimal addition amount of the enzymolysis coffee liquid and the optimal matching and addition amount of the essence are determined, and then the formula of the beverage is determined through preference evaluation, namely the process and the formula disclosed in the embodiment 2.
Control experiment:
in order to research the influence of modified essence and sweet essence on the shelf life of the ready-to-drink carbonated coffee beverage, a group of preparation processes and essence adding amounts according to the optimal proportion is set in the comparison experiment, the modified essence and the sweet essence are not added in the comparison group, the ready-to-drink carbonated coffee beverage is prepared in a UHT sterilization mode, the obtained finished product is placed in a constant humidity incubator at 54 ℃ to accelerate the simulation of shelf life change, the temperature is respectively kept for 5 days, 7 days, 9 days and 13 days, a sensory evaluation method is adopted for evaluation, and detailed evaluation standards are detailed in a table 5. The sensory scoring results are detailed in table 7.
TABLE 7 shelf life test sensory score results
It can be seen from table 7 that the beverage with both the modified flavor and the sweet flavor has a higher overall score and still maintains a better flavor after 13 days of heat preservation. The beverage added with the modified essence or the sweet essence has higher overall flavor improvement and higher preference, and the taste change is relatively smaller when only the sweet essence is added than when only the modified essence is added. The beverage without the added modified essence or the sweet essence has lower overall score, and the flavor begins to be greatly reduced after 5 days of heat preservation. Therefore, the modified essence and the sweet essence have an obvious effect on maintaining the flavor of the ready-to-drink carbonated coffee beverage, can ensure that the beverage can maintain good flavor during shelf life storage, cover the adverse effect of the plant extract on the flavor during shelf life, and improve the stability of the flavor of the beverage.
In order to research the influence of coffee essence on the shelf life of the beverage, a group of preparation processes and essence addition amounts according to the optimal proportion are set, a control group is not added with the coffee essence, a UHT sterilization mode is adopted to prepare the ready-to-drink carbonated coffee beverage, the obtained finished product is placed in a constant humidity incubator at 54 ℃ to accelerate the simulation of shelf life change, the temperature is respectively kept for 5 days, 7 days, 9 days and 13 days, a sensory evaluation method is adopted to evaluate, and detailed evaluation standards are detailed in a table 5. The sensory scoring results are detailed in table 8.
TABLE 8 shelf life test sensory Scoring results
As can be seen from Table 8, the beverage added with coffee essence has a higher overall score, can still maintain a better flavor after being kept for 13 days, and has a smaller flavor change degree. Therefore, the overall flavor of the beverage added with the coffee essence is improved, and the preference is higher. The beverage without the coffee essence is low in overall score, and the flavor begins to be greatly reduced after the beverage is kept for 5 days. Therefore, the coffee essence has an obvious effect on maintaining the flavor of the ready-to-drink carbonated coffee beverage, can ensure that the beverage maintains good flavor during shelf life storage, covers the adverse effect of the plant extract on the flavor during shelf life, and improves the stability of the flavor of the beverage.
According to the invention, the flavor is optimized through the research on the enzymolysis process of the coffee extract, the addition amount of the enzymolysis coffee liquid and the matching of the edible essence, the phenomenon of foam flooding in the production process of the ready-to-drink carbonated coffee beverage is overcome, the ready-to-drink carbonated coffee beverage is successfully developed, the problem of insufficient innovation of the ready-to-drink coffee beverage is solved, and a reference is provided for an innovative scheme of the ready-to-drink coffee.
In addition, shelf life simulation experiments show that the modified essence, the sweet essence and the coffee essence have positive effects on the flavor stability of the ready-to-drink carbonated coffee beverage in shelf life, the effect of the coffee essence is larger than that of the modified essence and the sweet essence, and the modified essence and the sweet essence mutually have synergistic effects on keeping the flavor stability of the ready-to-drink carbonated coffee beverage in shelf life. The ready-to-drink carbonated coffee beverage developed by the invention can not only overcome the phenomenon of foam gushing during the production of ready-to-drink carbonated coffee, but also meet the high requirement of people on the innovation of beverage products. The ready-to-drink carbonated coffee beverage greatly restores the carbonated coffee in the freshly ground coffee, so that the public can experience refreshing of the carbonated coffee at any time and any place without going to a store, and the convenient advantage of ready-to-drink coffee is realized.
It should be understood that the above-described embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. Not all embodiments are exhaustive. All obvious changes and modifications which are obvious to the technical scheme of the invention are covered by the protection scope of the invention.
Claims (10)
1. An enzymolysis process for enzymolysis of coffee extract is characterized by comprising the following steps:
adding protease with the addition amount of 0.05-0.15% into the coffee cold extract, and carrying out enzymolysis for 2.5-3.5 h under the environment that the enzymolysis temperature is 45-55 ℃ and the pH is 5.3-5.5 to obtain the enzymolysis coffee extract.
2. The enzymatic process of claim 1 wherein the enzymatic pH is 5.5.
3. The enzymatic hydrolysis process of claim 1 wherein the temperature of the enzymatic hydrolysis is 45 ℃.
4. The enzymatic hydrolysis process of claim 1 wherein the protease is added in an amount of 0.1%.
5. The enzymatic hydrolysis process of claim 1, wherein the enzymatic hydrolysis time is 3 hours.
6. An enzymatic coffee extract, which is characterized by being prepared by the enzymatic hydrolysis process of any one of claims 1 to 5.
7. A ready-to-drink carbonated coffee beverage prepared from the enzymatic hydrolyzed coffee extract of claim 6.
8. A process for preparing a ready-to-drink carbonated coffee beverage, comprising the steps of:
s1: adding protease with the addition amount of 0.05-0.15% into the coffee cold extract, and carrying out enzymolysis for 2.5-3.5 h under the environment that the enzymolysis temperature is 45-55 ℃ and the pH is 5.3-5.5 to obtain enzymolysis coffee extract;
s2: adding edible essence into the enzymolysis coffee extract liquid prepared in the step S1, cooling and filling;
s3: and (4) filling carbonated water, sealing and uniformly mixing to obtain the ready-to-drink carbonated coffee beverage.
9. The process according to claim 8, wherein in step S2, the flavoring essences include modified flavors, sweet flavors, and coffee flavors.
10. The preparation process of claim 9, wherein the addition amount of the enzymatic coffee solution is 4.5%, the addition amount of the modifying essence is 0.02%, the addition amount of the sweet essence is 0.04%, and the addition amount of the coffee essence is 0.10%.
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Citations (12)
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| US3845220A (en) * | 1971-10-21 | 1974-10-29 | Ogawa & Co Ltd | Coffee carbonated beverage |
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| CN113854384A (en) * | 2021-09-13 | 2021-12-31 | 广州市东鹏食品饮料有限公司 | Coffee-flavored gas-containing beverage and preparation method and application thereof |
| CN113907162A (en) * | 2021-10-25 | 2022-01-11 | 广东迪荼食品有限公司 | Formula of sucrose-free original-taste soybean milk coffee beverage |
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2022
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| US3845220A (en) * | 1971-10-21 | 1974-10-29 | Ogawa & Co Ltd | Coffee carbonated beverage |
| US4105802A (en) * | 1973-09-20 | 1978-08-08 | Kabushiki Kaisha Art Coffee | Process for producing carbonated coffee drink |
| US4316916A (en) * | 1978-01-20 | 1982-02-23 | Societe D'assistance Technique Pour Produits Nestle S.A. | Treatment of a coffee extract |
| JPH07123921A (en) * | 1993-11-02 | 1995-05-16 | Pokka Corp | Carbonated drink containing coffee |
| JPH07227211A (en) * | 1994-02-21 | 1995-08-29 | Unie Kafue:Kk | Taste improvement of coffee extract by protease treatment, its production, food/beverage (including coffee beverage) using the same, concentration of the same, concentrate thereby |
| US6024996A (en) * | 1995-05-29 | 2000-02-15 | Sara Lee/De N.V. | Packaged carbonated coffee beverage |
| JP2000014319A (en) * | 1998-06-30 | 2000-01-18 | Japan Tobacco Inc | Production of foamable coffee drink |
| JP3051743B1 (en) * | 1999-09-13 | 2000-06-12 | 東京果汁工業株式会社 | Method for producing colorless and transparent coffee extract and colorless and transparent coffee extract produced by the method |
| KR20130071695A (en) * | 2011-12-21 | 2013-07-01 | 웅진식품주식회사 | Method of manufacturing the enzymatically modified coffee extract, and coffee drink containing the same |
| CN105941778A (en) * | 2016-05-12 | 2016-09-21 | 统企业(中国)投资有限公司昆山研究开发中心 | Coffee carbonated drink and preparation method thereof |
| CN113854384A (en) * | 2021-09-13 | 2021-12-31 | 广州市东鹏食品饮料有限公司 | Coffee-flavored gas-containing beverage and preparation method and application thereof |
| CN113907162A (en) * | 2021-10-25 | 2022-01-11 | 广东迪荼食品有限公司 | Formula of sucrose-free original-taste soybean milk coffee beverage |
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| Title |
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| 饶建平: "酶在咖啡浓缩液体系稳定性中的应用", 《食品工业科技》, vol. 40, no. 18, pages 97 * |
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