CN103005112A - Method for reducing content of free caffeine in coffee - Google Patents
Method for reducing content of free caffeine in coffee Download PDFInfo
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- CN103005112A CN103005112A CN2012105481475A CN201210548147A CN103005112A CN 103005112 A CN103005112 A CN 103005112A CN 2012105481475 A CN2012105481475 A CN 2012105481475A CN 201210548147 A CN201210548147 A CN 201210548147A CN 103005112 A CN103005112 A CN 103005112A
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Abstract
The invention discloses a method for reducing content of free caffeine in coffee. The method for reducing the content of the free caffeine in the coffee comprises the following steps of: extracting Pu'er ripe tea with hot water for 1-4 times, combining filtrates, drying into powder, eluting the dry powder with edible ethanol for 1-4 times, and drying to obtain Pu'er ripe tea powder with low caffeine content; and mixing uniformly the Pu'er ripe tea powder with the low caffeine content with coffee powder in a weight ratio of 1: 1-20, and thus reducing the content of the free caffeine during coffee brewing. A natural product is used, so that the method is safe and effective; by the method, flavor and nutrition of the coffee can be maintained/ improved better; the method is easy and convenient to operate, low in cost and easy to industrialize; and tea pigment has anti-cancer, anti-tumor, antioxidant, lipid-lowering, anti-inflammatory, antimicrobial effects and the like, so that the method has a potential of developing functional coffee.
Description
Technical field
The invention belongs to the Coffee Production technical field, be specifically related to a kind of method that can significantly reduce free content of caffeine in the coffee.
Background technology
Coffee is as the larger drink of world consumption amount, and its nutritive value gets most of the attention always.As far back as 19th century, just the functional component in the coffee bean has been launched research abroad, along with the progress of science and technology, the continuous innovation of biology barrier, oneself understands nutrient composition in the coffee bean and non-nutrient composition gradually, and corresponding health care and pharmacotoxicological effect have also obtained further confirmation.
As everyone knows, coffee has stimulating effect, and its material that plays a role is the caffeine that content is higher in the coffee (CAF).CAF is a kind of xanthine alkaloid compound, is a kind of central nervous excitation agent, can be temporary transient drive away sleepiness and regain one's vigor.The effect of CAF is very extensive, can affect the positions such as human body brain, heart, blood vessel, stomach and intestine, muscle and kidney, an amount of CAF can stimulate cerebral cortex, promote sensation judgement, memory, emotion activity, allow myocardial performance become more active, the blood vessel dilatation blood circulation strengthens, and improves metabolic function, CAF also can alleviate muscular fatigue, promotes digestive juice secretion.But excessive absorption CAF also can cause damage to human body, for example produces similar anti-depressant effect, can cause neuroticism, and for the people that anxiety tendency is arranged, CAF can cause also that the palm of the hand is sweated, the deterioration of palpitaition, these symptoms of tinnitus.
Free CAF refers to that CAF exists with the one matter form, and non-free CAF refers to that absorption occurs for CAF and other materials and the form that combines.At present, the technology that removes of CAF mainly comprises in the coffee: water removal method, solvent extraction, supercritical carbon dioxide extraction method, adsorbing separation, Decompression Sublimation remove CAF etc., these methods or complicated operation and cost are higher, have perhaps had a strong impact on nutrition and the local flavor of coffee.Therefore, exploration is a kind of not only easy, safe, effective but also can keep the method tool of the free CAF of reduction of coffee nutrition and local flavor to be of great significance.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of method that can significantly reduce free content of caffeine in the coffee is provided, utilize the free caffeine of pigment separated thing in coffee of Pu'er tea (ripe tea) to be combined, reduce the content of free caffeine in the coffee.
Purpose of the present invention is achieved by the following technical programs.
Except as otherwise noted, percentage of the present invention is percetage by weight, and mixed proportion is weight ratio.
A kind of method that reduces free content of caffeine in the coffee is characterized in that: with Pu'er cooked tea hot water lixiviate 1～4 time, merging filtrate also is dried to powder, and dry powder is used edible ethanol drip washing 1～4 time again, obtains low-caffeine Pu'er cooked tea powder after the drying; Low-caffeine Pu'er cooked tea powder and ground coffee are mixed the free content of caffeine in the time of can reducing coffee brewing by the weight ratio of 1:1～20.
The mechanism of action: the theabrownin water soluble be insoluble to ethanol, and caffeine is soluble in ethanol.Therefore, can be first with a small amount of water-wet of Pu'er tea (ripe tea) powder, again with ethanol will be wherein the abundant stripping of caffeine, thereby under the prerequisite that guarantees certain yield, remove caffeine in Pu'er tea (ripe tea) powder.Contain a large amount of pigments and polysaccharose substance in low-caffeine Pu'er tea (ripe tea) powder, can interact with free caffeine and the generation combination, thereby low-caffeine Pu'er tea (ripe tea) powder and ground coffee are mixed according to a certain percentage the free content of caffeine that can reduce when brewing, and have significant vivo effect.
With respect to prior art, the present invention has the following advantages:
1, adopts natural products, safety, effective;
2, can keep preferably/improve local flavor and the nutrition of coffee;
3, industrialization easy and simple to handle, with low cost, easy;
4, Tea Pigment has anticancer, antitumor, anti-oxidant, reducing blood lipid, anti-inflammatory, the effect such as antibiotic, so the method has the potentiality of development functionality coffee.
Description of drawings
Fig. 1 is the concentration (μ g/ml) of CAF in the embodiment 1 small mouse serum.
The specific embodiment
Below in conjunction with drawings and Examples the present invention is described in further detail, but they are not limited to the technical solution.The conversion that all are made based on training centre of the present invention all should belong to protection scope of the present invention.
Embodiment 1
1) preparation of low-caffeine Pu'er tea (ripe tea) powder
Take by weighing Pu'er tea (ripe tea), in dry weight: the ratio of water=1:20(W/V), soak tealeaves, under 100 ℃, boiled 30 minutes, filter with 120 mesh sieves and remove residue, collect water extraction liquid.Repeat this step 4 time, merge each extract, heating evaporation is concentrated into 1/20 volume, and spray-drying obtains the hydrotrope dry powder of Pu'er tea (ripe tea).Again according to 1 kilogram of dry powder add the ratio of 2 kg of water dry powder is wetting after, add 8 kilograms of food grade absolute ethyl alcohols, mixing leaves standstill or uses low speed centrifuge to carry out Separation of Solid and Liquid.With ethanol drip washing 4 times, be low-caffeine Pu'er tea (ripe tea) powder after the solid drying powder process, liquid can be used for the materials such as extracting caffeine.
Through the content of caffeine of the Pu'er tea after 4 the ethanol drip washing (ripe tea) powder for seeing Table 1.
Table 1 Pu'er tea (ripe tea) powder is the content of caffeine measurement result after ethanol drip washing is processed
The result shows: process the caffeine that can effectively remove in Pu'er tea (ripe tea) powder through ethanol drip washing.
2) preparation of instant coffee
Yunnan arabiancoffee beans after to cure are as raw material, after pulverizing by dry weight: the ratio of water=1:20(W/V), soak coffee bean pulverizing particle; Under 100 ℃, boiled 30 minutes, and filtered with 120 mesh sieves and remove residue, collect water extraction liquid; Repeat this step 4 time, merge each extract; Heating evaporation is concentrated into 1/20 volume; Spray-drying obtains the hydrotrope dry powder of coffee bean, i.e. instant coffee powder, and the CAF content of instant coffee powder is 4.64%.
3) in vitro effects that reduces free caffeine in the coffee is verified
Under utmost point acid condition (pH＜2), Pu'er tea (ripe tea) pigment separated thing solution can form a large amount of precipitations, precipitates available pH〉dissolving of 10 alkaline solution, accordingly, can detect respectively by the low pH precipitation method content of free CAF and non-free CAF.With resulting low-caffeine Pu'er tea (ripe tea) powder and the solution that is mixed with 20mg/ml after instant coffee powder mixes in the 1:1 ratio, regulate the pH of mixed solution＜2 with acid solution (for example 1M-acetum), be statically placed in centrifugal 3000 rpm behind the room temperature 1h, 30min, collect supernatant and measure its content of caffeine (i.e. free CAF content) with the HPLC method, precipitation is regulated pH with alkaline solution (for example 1M-NaOH solution)〉10 will precipitate dissolving after, with the content (being non-free CAF content) of HPLC method mensuration caffeine.The results are shown in Table 2.
The content of CAF after table 2 Pu'er tea (ripe tea) pigment separated thing mixes with instant coffee powder
The result shows, with low-caffeine Pu'er tea (ripe tea) powder with after instant coffee powder mixes in the 1:1 ratio, have 35.8% CAF by Pu'er tea (ripe tea) pink colour extract in conjunction with forming non-free CAF, the content of free CAF only is 1.92% in the mixture, significantly is lower than the content (4.64%) of free CAF in the former instant coffee.
4) the interior compliance test result of body of free caffeine in the reduction coffee
The content that HPLC records CAF in the commercially available instant coffee (representing with letter C) is 3.55%, CAF content is 1.19% in low CAF Pu'er tea (ripe tea) powder (representing with alphabetical P), and the middle CAF content of mixture (C+P) that instant coffee and Pu'er tea (ripe tea) powder are mixed gained in the 1:2 ratio is 1.98%.For guaranteeing identical CAF content, prepare respectively the C of 40mg/ml and the C+P of 72mg/ml.The male CD1 mouse of 12 30 ± 4g is divided into two groups, 6/group, the C of difference gavage 40mg/ml and the C+P of 72mg/ml, the gavage volume is 500 μ l, and the amount that is equivalent to every mouse absorption CAF is 0.71mg.Get blood respectively at 15 minutes (3 mouse) after the gavage and 30 minutes (3 mouse), preparation serum also detects wherein CAF concentration (μ g/ml), averages, and the result as shown in Figure 1.
As shown in Figure 1, gavage 15 minutes (min) and after 30 minutes, CAF concentration all is starkly lower than the mouse of gavage C in the mice serum of gavage C+P, and the CAF among the prompting C+P is combined with Pu'er tea (ripe tea) pigment separated thing, thereby suppresses or the absorption of mouse to CAF of having slowed down.Show with conventional instant coffee and compare, low free caffeine instant coffee also has obvious vivo effect.
1) preparation of low-caffeine Pu'er tea (ripe tea) powder
Similar with " preparation of low-caffeine Pu'er tea (ripe tea) powder " method in " embodiment 1 ", difference is: water extraction is got Pu'er tea (ripe tea) 1 time, ethanol drip washing 1 time of Pu'er tea (ripe tea) powder.
Through the content of caffeine of Pu'er tea (ripe tea) powder after 1 Ethanol Treatment for seeing Table 3.
Table 3 Pu'er tea (ripe tea) powder is the content of caffeine measurement result after ethanol drip washing is processed
The result shows: process the caffeine that can effectively remove in Pu'er tea (ripe tea) powder for 1 time through ethanol drip washing.
2) preparation of instant coffee
Identical with " preparation of instant coffee " in " embodiment 1 ".
3) in vitro effects that reduces free caffeine in the coffee is verified
Method is similar with " reducing the in vitro effects checking of free caffeine in the coffee " in " embodiment 1 ", and difference is: low-caffeine Pu'er tea (ripe tea) powder is mixed in the 1:20 ratio with instant coffee powder.The results are shown in Table 4.
The content of CAF after table 4 Pu'er tea (ripe tea) pigment separated thing mixes with instant coffee powder
The result shows, with low-caffeine Pu'er tea (ripe tea) powder with after instant coffee powder mixes in the 1:20 ratio, have 8.2% CAF by Pu'er tea (ripe tea) pink colour extract in conjunction with forming non-free CAF, the content of free CAF is 3.7% in the mixture, is starkly lower than the content (4.64%) of free CAF in the former instant coffee.
Embodiment 3
1) preparation of low-caffeine Pu'er tea (ripe tea) powder
Similar with " preparation of low-caffeine Pu'er tea (ripe tea) powder " method in " embodiment 1 ", difference is: water extraction is got Pu'er tea (ripe tea) 2 times, ethanol drip washing 2 times of Pu'er tea (ripe tea) powder.
Through the content of caffeine of Pu'er tea (ripe tea) powder after 2 Ethanol Treatment for seeing Table 5.
Table 5 Pu'er tea (ripe tea) powder is the content of caffeine measurement result after ethanol drip washing is processed
The result shows: process the caffeine that can effectively remove in Pu'er tea (ripe tea) powder for 2 times through ethanol drip washing.
2) preparation of instant coffee
Identical with " preparation of instant coffee " in " embodiment 1 ".
3) in vitro effects that reduces free caffeine in the coffee is verified
Method is similar with " reducing the in vitro effects checking of free caffeine in the coffee " in " embodiment 1 ", and difference is: low-caffeine Pu'er tea (ripe tea) powder is mixed in the 1:4 ratio with instant coffee powder.The results are shown in Table 6.
The content of CAF after table 6 Pu'er tea (ripe tea) pigment separated thing mixes with instant coffee powder
The result shows, with low-caffeine Pu'er tea (ripe tea) powder with after instant coffee powder mixes in the 1:4 ratio, have 18.5% CAF by Pu'er tea (ripe tea) pink colour extract in conjunction with forming non-free CAF, the content of free CAF is 2.9% in the mixture, significantly is lower than the content (4.64%) of free CAF in the former instant coffee.
Claims (1)
1. method that reduces in the coffee free content of caffeine is characterized in that: with hot water lixiviate 1～4 time, merging filtrate also is dried to powder with Pu'er cooked tea, and dry powder is used edible ethanol drip washing 1～4 time again, obtains low-caffeine Pu'er cooked tea powder after the drying; Low-caffeine Pu'er cooked tea powder and ground coffee are mixed the free content of caffeine in the time of can reducing coffee brewing by the weight ratio of 1:1～20.
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| CN104663996A (en) * | 2013-12-03 | 2015-06-03 | 丰益(上海)生物技术研发中心有限公司 | Coffee substitute and preparation method thereof |
| CN108065011A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of concentrated coffee |
| CN108419880A (en) * | 2018-02-13 | 2018-08-21 | 云南宁康生物科技有限公司 | A kind of Puer tea coffee and preparation method thereof containing American-cockroach-extract |
| CN108813060A (en) * | 2018-07-10 | 2018-11-16 | 六枝特区双文种养殖农民专业合作社 | A kind of tealeaves coffee and preparation method thereof |
| CN112006144A (en) * | 2019-05-31 | 2020-12-01 | 吉林省绿色食品工程研究院 | Low-caffeine ginseng instant coffee |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663996A (en) * | 2013-12-03 | 2015-06-03 | 丰益(上海)生物技术研发中心有限公司 | Coffee substitute and preparation method thereof |
| CN108065011A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of concentrated coffee |
| CN108419880A (en) * | 2018-02-13 | 2018-08-21 | 云南宁康生物科技有限公司 | A kind of Puer tea coffee and preparation method thereof containing American-cockroach-extract |
| CN108813060A (en) * | 2018-07-10 | 2018-11-16 | 六枝特区双文种养殖农民专业合作社 | A kind of tealeaves coffee and preparation method thereof |
| CN112006144A (en) * | 2019-05-31 | 2020-12-01 | 吉林省绿色食品工程研究院 | Low-caffeine ginseng instant coffee |
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Application publication date: 20130403 |