CN102422959B - Method for preparing instant coffee by ultrasonic-assisted extraction - Google Patents
Method for preparing instant coffee by ultrasonic-assisted extraction Download PDFInfo
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- CN102422959B CN102422959B CN2011103777795A CN201110377779A CN102422959B CN 102422959 B CN102422959 B CN 102422959B CN 2011103777795 A CN2011103777795 A CN 2011103777795A CN 201110377779 A CN201110377779 A CN 201110377779A CN 102422959 B CN102422959 B CN 102422959B
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- 238000000034 method Methods 0.000 title claims abstract description 31
- 235000021539 instant coffee Nutrition 0.000 title claims abstract description 29
- 238000002137 ultrasound extraction Methods 0.000 title claims abstract description 12
- 239000000706 filtrate Substances 0.000 claims abstract description 41
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000005352 clarification Methods 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 6
- 230000002000 scavenging effect Effects 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 238000000605 extraction Methods 0.000 abstract description 14
- 239000000126 substance Substances 0.000 abstract description 6
- 230000007062 hydrolysis Effects 0.000 abstract description 5
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 2
- 238000000746 purification Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 240000007154 Coffea arabica Species 0.000 description 33
- 238000011084 recovery Methods 0.000 description 17
- 239000000284 extract Substances 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 239000000498 cooling water Substances 0.000 description 4
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 241000533293 Sesbania emerus Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 241000723377 Coffea Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 241001107098 Rubiaceae Species 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000004134 energy conservation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 235000007460 Coffea arabica Nutrition 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011026 diafiltration Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000013332 literature search Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
Abstract
The invention discloses a method for preparing instant coffee by ultrasonic-assisted extraction, which is an ultrasonic-high-temperature hydrolysis two-stage extraction process: first, dispersing roasted coffee powder in hot water for soaking, processing the solution by ultrasonic at ordinary pressure for a certain time and filtering the solution to obtain the first filtrate and the first residue; then placing the first residue in a high-pressure container and extracting the first residue with high-temperature water; after the high-temperature processing, filtering the solution to obtain the second filtrate and the second residue; and combining the first filtrate and the second filtrate after extraction, carrying out centrifugal purification, concentration and drying to obtain the instant coffee. Compared with the traditional high-temperature and high-pressure extraction method, the method has a much higher extraction rate of the soluble substance in the coffee, the average extraction rate is over 10% higher than that of the single high-temperature extraction method; besides, the method is convenient to operate, time-saving and energy-efficient; and the increment is realized.
Description
Technical field
The invention belongs to the instant coffee processing technique field, specifically, relate to a kind of method of preparing instant coffee by ultrasonic-assisted extraction.
Background technology
Coffee (
Coffee) be Coffea (
Coffea) Rubiaceae (
Rubiaceae) fruit of shrub coffee tree, the beans shape seed of removing after pulp namely is referred to as coffee bean.Coffee bean is made roasted coffee through roasting, pulverizing, and outward appearance is sepia, has the special fragrance of coffee, roasts beans through pulverizing, and adds poach system, filtration, and filtrate is coffee for drinking, but it drinks trouble.1938, doctor Max.Morgenthaler of Nestle company has finally successfully found solubility dry in extraction coffee (being the water-soluble substances in coffee) and has been made into the appropriate method of dry powder, instant coffee also just arises at the historic moment, and becomes soon the coffee beverage that facilitates that consumers in general like.
Instant coffee is can consoluet coffee powder or particle while in hot water, reconstituting, through water extraction, to take out solable matter (main component comprises the glycoprotein caffeine) by roasted coffee, extract is through concentrated, dry and make, and the basic process of production of instant coffee is: coffee bean → baking → grinding (pulverizing) → water extraction → extract concentration and evaporation → drying (spray-drying or freeze-drying) → packing.
In the production of instant coffee, by roast and ground coffee that appropriateness is pulverized in the process that extracts of water-soluble substances be called extracting, extracting is in instant coffee production, to be related to the important step of product yield and quality.
Traditional method for extracting is simple HTHP extraction method, ground coffee is placed in to high pressure diafiltration container, within an operation cycle, completes following process: insoluble carbohydrate breakdown generating portion dissolved matter under the stripping of moistening, the solable matter of coffee powder, high temperature.Usually, temperature is higher, and recovery rate is also higher, and in suitability for industrialized production, in order to obtain higher recovery rate, manufacturer tends to improve merely temperature, can significantly increase energy resource consumption like this, has also increased the danger of extracting operation simultaneously.
Ultrasonic wave has the characteristics such as frequency is high, wavelength is short, penetration power is strong.It is mechanical effect, cavitation effect and the fuel factor of utilizing ultrasonic wave to have that ultrasonic wave extracts, and by increasing the movement velocity of material molecule, the penetration power of enhancing substance is with the method for effective component extracting.At present, ultrasonic technology is widely used in the extraction of most Effective Component of Chinese Medicines such as saponin(e, alkaloid, flavones, polysaccharide, and have save time, energy-conservation, avoid that conventional extraction method is few to destruction, the solvent load of heat-sensitive substance, the recovery rate advantages of higher.
By literature search, with the preparing instant coffee by ultrasonic-assisted extraction technical elements, have no the technology report identical with the present invention in the extraction of coffee.
Summary of the invention
The object of the present invention is to provide a kind of method of preparing instant coffee by ultrasonic-assisted extraction, adopt ultrasonic wave to extract for the first time the coffee be soaked in hot water, filter; Filter residue is heated to certain temperature again and carries out pyrohydrolysis, can obviously improve the recovery rate of water soluble ingredient in coffee.
The inventive method can be described as again ultrasonic wave-pyrohydrolysis two-phase method extraction process: at first, to by roasted coffee powder prepared by conventional method, be scattered in a certain amount of hot water, under normal pressure, process the regular hour with ultrasonic wave, filtration obtains the first filtrate and the first filter residue (contain more fragrance ingredient in the first filtrate now obtained, can be referred to as aromatic liquid); Second step, be placed in high-pressure bottle by the first filter residue, uses the high-temperature water lixiviate, after high-temperature process, filters and obtain the second filtrate and the second filter residue, merges the filtrate of extracted twice gained, through centrifugal clarification, concentrated, dry, obtains instant coffee.
The present invention solves the concrete technical scheme that its technical problem adopts:
By weight; get 1 part, roasted coffee powder; be scattered in 6～8 parts of temperature and be in the hot water of 60 ℃; soaked 30 minutes; then be placed in ultrosonic extractor, regulate temperature at 50～90 ℃, start ultrasonic wave and processed 30～60 minutes; filter and obtain filtrate and filter residue (filtrate now is called the first filtrate, and filter residue is called the first filter residue); The first filter residue is packed in autoclave, the water that adds 3～5 parts (in ground coffee samples), sealing, be heated to 180～220 ℃, is incubated 20～40 minutes under steady temperature, at high temperature make the insoluble polysaccharide partial hydrolysis of water in coffee become the little molecule of solubility, be incubated rear startup cooling water water pump, by the cooling coil in autoclave, the coffee material be cooled to 70 ℃, opened autoclave, emit feed liquid and filter, obtaining the second filtrate and the second filter residue; The first filtrate and the second filtrate are merged, and further to remove the particulate of suspension, the scavenging solution obtained after centrifugal is through conventional Vacuum Concentration with the centrifuge centrifugal clarification, freeze drying and must instant coffee.
The frequency that ultrasonic wave described in the present invention is processed is 20～80khz, times 30～60 min.
For effect of the present invention is described better, the ultrasonic wave in the aforesaid operations process to be extracted and changes 90 ℃ of common hot water extracting into, and then carry out same pyrohydrolysis and extract, other operation is all identical, with the inventive method, contrasts, and calculates recovery rate.
Recovery rate (butt) by formula (1) calculates:
In formula: M
0For the ground coffee sample quality; E is the moisture in the raw material ground coffee;
M
1For the instant coffee products quality; C is the moisture in the product instant coffee.
The invention has the beneficial effects as follows:
Adopt the inventive method, can obviously improve the recovery rate of coffee, and simple and easy to do, avoided the conventional direct HTHP extraction method destruction to flavor substance, solvent load is few, with traditional simple HTHP extraction method, compare have energy-conservation, save time, increase income, the advantage such as product special flavour is good.
The specific embodiment
The invention will be further described below to provide specific embodiment of the present invention, but protection scope of the present invention is not limited to described content.
Embodiment 1: the method for this preparing instant coffee by ultrasonic-assisted extraction, and concrete steps are as follows:
By weight; get roasted coffee powder 1kg; be scattered in the 6kg temperature and be in the hot water of 60 ℃; soaked 30 minutes, and then be placed in ultrosonic extractor, regulate temperature at 50 ℃; ultrasonic frequency is 80 khz; ultrasonic wave was processed 30 minutes, filter and obtain filtrate and filter residue (filtrate now is called the first filtrate, and filter residue is called the first filter residue); The first filter residue is packed in autoclave, the water that adds 3kg, sealing, be heated to 180 ℃, and insulation is 20 minutes under 180 ℃, at high temperature make the insoluble polysaccharide partial hydrolysis of water in coffee become the little molecule of solubility, be incubated rear startup cooling water water pump, by the cooling coil in autoclave, the coffee material be cooled to 70 ℃, opened autoclave, emit feed liquid and filter, obtaining the second filtrate and the second filter residue; The first filtrate and the second filtrate are merged, and further to remove the particulate of suspension, the scavenging solution obtained after centrifugal is through Vacuum Concentration with the centrifuge centrifugal clarification, freeze drying and must instant coffee.Measure the moisture of raw material and instant coffee, by formula (1) calculates recovery rate.The recovery rate that uses ultrasonic wave to process is 37.12%, and the recovery rate of not doing the ultrasonic wave processing is 33.35%, and the recovery rate that ultrasonic wave is processed has increased by 3.77%, and increment rate is 11.30%.
Embodiment 2: the method for this preparing instant coffee by ultrasonic-assisted extraction, and concrete steps are as follows:
By weight; get roasted coffee powder sample 1kg; be scattered in the 7kg temperature and be in the hot water of 60 ℃; soaked 30 minutes, and then be placed in ultrosonic extractor, regulate temperature at 70 ℃; ultrasonic frequency is 60khz; ultrasonic wave was processed 45 minutes, filter and obtain filtrate and filter residue (filtrate now is called the first filtrate, and filter residue is called the first filter residue); The first filter residue is packed in autoclave, the water that adds 4kg, sealing, be heated to 200 ℃, and insulation is 30 minutes under 200 ℃, at high temperature make the insoluble polysaccharide partial hydrolysis of water in coffee become the little molecule of solubility, be incubated rear startup cooling water water pump, by the cooling coil in autoclave, the coffee material be cooled to 70 ℃, opened autoclave, emit feed liquid and filter, obtaining the second filtrate and the second filter residue; The first filtrate and the second filtrate are merged, and further to remove the particulate of suspension, the scavenging solution obtained after centrifugal is through Vacuum Concentration with the centrifuge centrifugal clarification, freeze drying and must instant coffee.The recovery rate that uses ultrasonic wave to process is 40.33%, and the recovery rate of not doing the ultrasonic wave processing is 35.80%, and the recovery rate that ultrasonic wave is processed has increased by 4.53%, and increment rate is 12.65%.
Embodiment 3: the method for this preparing instant coffee by ultrasonic-assisted extraction, and concrete steps are as follows:
By weight; get roasted coffee powder sample 1kg; be scattered in the 8kg temperature and be in the hot water of 60 ℃; soaked 30 minutes, and then be placed in ultrosonic extractor, regulate temperature at 90 ℃; ultrasonic frequency is 20khz; start ultrasonic wave and processed 60 minutes, filter and obtain filtrate and filter residue (filtrate now is called the first filtrate, and filter residue is called the first filter residue); The first filter residue is packed in autoclave, the water that adds 5kg, sealing, be heated to 220 ℃, and insulation is 40 minutes under 220 ℃, at high temperature make the insoluble polysaccharide partial hydrolysis of water in coffee become the little molecule of solubility, be incubated rear startup cooling water water pump, by the cooling coil in autoclave, the coffee material be cooled to 70 ℃, opened autoclave, emit feed liquid and filter, obtaining the second filtrate and the second filter residue; The first filtrate and the second filtrate are merged, and further to remove the particulate of suspension, the scavenging solution obtained after centrifugal is through Vacuum Concentration with the centrifuge centrifugal clarification, freeze drying and must instant coffee.The recovery rate that uses ultrasonic wave to process is 44.50%, and the recovery rate of not doing the ultrasonic wave processing is 38.67%, and the recovery rate that ultrasonic wave is processed has increased by 5.83%, and increment rate is 15.08%.
Claims (2)
1. the method for a preparing instant coffee by ultrasonic-assisted extraction, is characterized in that: at first the roasted coffee powder is scattered in hot water and soaks, with ultrasonic wave, process the regular hour under normal pressure, filter and obtain the first filtrate and the first filter residue; Then the first filter residue is placed in to high-pressure bottle, uses the high-temperature water lixiviate, after high-temperature process, filter and obtain the second filtrate and the second filter residue, merge the filtrate of extracted twice gained, through centrifugal clarification, concentrated, dry, obtain instant coffee;
Described preparing instant coffee by ultrasonic-assisted extraction concrete steps are as follows:
(1) get the roasted coffee powder, put into temperature and be the hot water of 60 ℃, soaked 30 minutes, the weight ratio of ground coffee and water is 1:6～8;
(2) soak rear ground coffee and be placed in ultrosonic extractor, under 70～90 ℃, carry out the ultrasonic wave processing, filter and obtain the first filtrate and the first filter residue;
(3) in the first filter residue, add the water of 3～5 times of ground coffee weight, be incubated 20～40 minutes at 180～220 ℃ of temperature, be cooled to 70 ℃ and filtration, obtain the second filtrate and the second filter residue; The first filtrate and the second filtrate are merged, and filtrate is further removed the particulate of suspension with the centrifuge centrifugal clarification, and the scavenging solution obtained after centrifugal passes through Vacuum Concentration, and freeze drying namely obtains instant coffee.
2. preparing instant coffee by ultrasonic-assisted extraction method according to claim 1 is characterized in that: the frequency that ultrasonic wave is processed is 20～80KHz, times 30～60 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103777795A CN102422959B (en) | 2011-11-24 | 2011-11-24 | Method for preparing instant coffee by ultrasonic-assisted extraction |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103777795A CN102422959B (en) | 2011-11-24 | 2011-11-24 | Method for preparing instant coffee by ultrasonic-assisted extraction |
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| CN102422959A CN102422959A (en) | 2012-04-25 |
| CN102422959B true CN102422959B (en) | 2013-11-27 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763752B (en) * | 2012-07-25 | 2013-11-20 | 北京中科健宇生物科技有限公司 | Instant functional maca coffee and production method thereof |
| CN106212835A (en) * | 2016-07-25 | 2016-12-14 | 王志远 | One kind coffee |
| CN108421279A (en) * | 2018-02-27 | 2018-08-21 | 江苏大学 | A kind of method that frequency sweep ultrasonic strengthens Subcritical Water Extraction arrowhead nutritional ingredient |
| GB2601759B (en) | 2020-12-08 | 2023-04-26 | Douwe Egberts Bv | A method of producing a coffee product |
| 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 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB877784A (en) * | 1957-01-09 | 1961-09-20 | Curtiss Wright Corp | Improved method and means for making a beverage concentrate |
| US4983412A (en) * | 1986-12-22 | 1991-01-08 | Melitta-Werke Bentz & Sohn | Method and device for producing aqueous extracts from coffee |
| JPH0387142A (en) * | 1989-08-12 | 1991-04-11 | M K Denshi:Kk | Method for extracting coffee, teas or the like with cold water and apparatus therefor |
| DE602005010568D1 (en) * | 2005-07-18 | 2008-12-04 | Kraft Foods Global Brands Llc | Enzyme assisted production of soluble coffee |
| JP3851337B1 (en) * | 2005-10-27 | 2006-11-29 | 稲畑香料株式会社 | Method for producing coffee beverage |
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