CN105494825A - Anti-oxidative health coffee - Google Patents
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Abstract
Anti-oxidative health coffee belongs to the technical field of coffee roasting, and is characterized by being obtained according to a roasting method comprising the following steps: putting coffee berries into a roaster when the roaster is 195 to 205 DEG C, wherein the highest temperature of the roaster is equal to or lower than 230 DEG C; controlling the temperature increasing rate of the roaster, so as to ensure that the coffee berries are well roasted 16 minutes after being put into the roaster; taking the well roasted coffee berries out of the roaster, wherein the colors of the roasted coffee berries taken out of the roaster range from 55# to 65# of Agtron color samples. The temperature increasing rate of the roaster is controlled according to the following steps: carrying out pilot roasting according to a default parameter obtained via calculation, determining an initial roasting parameter, modifying the determined initial roasting parameter to obtain an optimal roasting parameter at which the total content of obtained antioxidants can be the largest, and roasting according to the optimal roasting parameter. The anti-oxidative health coffee is high in anti-oxidative activity, and not only is drinkable, but also can be used in other manners to bring benefits to human bodies.
Description
Technical field
What the invention belongs to coffee cures technical field.
Background technology
Coffee is one of most popular in the world drink, it is generally acknowledged that the primary efficacy of coffee produces refreshing effect to the mind, but coffee or a people Mei Fill fill the best Come source of polyphenoils to have a large amount of results of study to show recently, supplement polyphenoils every day extremely beneficial to health.
Polyphenoils is that opposing free radical plays a role or the important substance of scavenging free radicals, participates in oxidation resistant material and comprise antioxidant reductase material and non-enzymatic polyphenoils in human body.
Also referred to as " free radical " in free-radical chemistry, refer to that the molecule of compound is under the external conditions such as photo-thermal, covalent bond generation homolysis and the atom with unpaired electron formed or group.Oxygen is the basic element sustained life, and while our oxygen intake provides cell to use, also can produce byproduct and the free radical of oxidation.Free radical is a kind of material lacking electronics, also claims unsaturated electron species, fights for electronics everywhere after entering human body, if seize the electronics of cell protein molecule, makes protein connect side chain generation alkylation, formed distortion molecule and carcinogenic.This distortion molecule lacks electronics due to oneself, removes the electronics capturing neighboring molecule again, make again neighboring molecule also occur distortion and carcinogenic.Like this, vicious circle will form the protein molecular of a large amount of distortion.Gene mutation, forms a large amount of cancer cell, finally occurs cancer, and when free radical or distortion molecule have grabbed the electronics of gene, people directly will obtain cancer.Numerous medical research and clinical testing also reference's body cell electronics are the source of ten thousand diseases by plunder.If human body obtains extra anion, have unnecessary electronics because anion is electronegative, can provide a large amount of electronics, thus block vicious circle, cancer cell just can prevent or suppressed.Free radical is objective reality, and concerning the mankind, no matter be in body or external, free radical is also constantly, out manufactured with unprecedented speed.The disease incidence relevant with free radical is also in the trend accelerating to rise.The encirclement of base and pincer attack since the mankind cannot escape from freedom, so just only have and reduce our harm of radical pair by every means.That studies free radical along with scientists day by day gos deep into, and scavenging free radicals is also out revealed gradually with the method reducing the harm of radical pair human body.Research shows, free radical is from producing to the process that the process become feeble and die is exactly electro transfer.In life system, the transfer of electronics is the most basic a kind of motion.The acquisition electronic capability of oxygen is very strong, and therefore in organism, many chemical reactions are all relevant with oxygen.Scientists finds that the oxygen carrier that the free radical of infringement health is nearly all stronger with those activity is relevant, and they are called active oxygen radical the free radical combined with these materials.The infringement of active oxygen radical to human body is actually a kind of oxidizing process.Therefore, the infringement of free radical be reduced, will do from anti-oxidant.Since free radical does not exist only in human body, also come from outside human body, so, the approach reducing free radical harm also has two: one to be utilize unnecessary free radical in endogenous Free-radical ring opening polymerization purged body; Two is excavate exogenous antioxidant--free radical scavenger, blocks the invasion of radical pair human body.Reduce the harm of radical pair human body, except relying on interior free yl scavenge system, also to find and excavate exogenous free radical scavenger, utilize these materials as scapegoat, allowed them before free radical enters human body with regard to elder generation and combined with radical, to block the attack of extraneous free radical, human body is escaped injury.
In recent years, medical circle confirms that the disease that free radical causes comprises cancer, angiocardiopathy, diabetes, lupus erythematosus, liver-kidney diseases change, autoimmune disease, rheumatism cataract etc.Stress, smoking, alcohol, ultraviolet, bad food and air pollution all can accelerate the oxidation of human body and the accumulation of free radical.Human body was evolved through millions of years, existing a set of reduction free radical destroys somatic mechanism, but every day still needs supplementary polyphenoils, because polyphenoils is with the electronics can for giving alms in a large number, run into unstable free radical will provide electronics to free radical, in and free radical, revert to normal atomic group.In other words, polyphenoils has the effect of repairing cell.
The research team of U.S. Binzhou history Canton university (UniversityofScranton) doctor of Chemistry Vincent (JoeA.vinson) leader, in August, 2005 in American Chemical Society the 230 boundary's annual meeting, inquire into " polyphenoils is to the potential benefit of health " (ThePotentialHealthBenefitsofAntioxidants).Research report is pointed out, coffee not still the restoring consciouness Drink of American's breakfast indispensability expect, supplement the maximum Come source of polyphenoils especially every day.The research team of Shi Weilasi professor (ArneSvilaas) leader of medical college of Univ Oslo Norway in 2004 also obtains equifinality: coffee is the largest source of Norwegian's polyphenoils every day.
Maillard reaction is also called " non enzymatic browning reacton ", is that french chemist L.C.Maillard proposed in 1912.So-called Maillard reaction is a kind of non-enzymatic browning being extensively present in food industry, it is the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), macromolecular substances melanoidin (intending melanocyte also known as melanoidin or title) that is brown or even black is finally generated, so also known as carbonyl ammonia react through complicated course.The generation of non-oxidizability in Maillard reaction: the brown stain pigment produced in Maillard reaction shows non-oxidizability to the autoxidation of grease class, this is mainly owing to generating the reproducibility such as aldehyde, ketone intermediate product in browning reaction.Melanoidin (being melanoidin again, melanoidin) is the end-product of Maillard reaction, and a kind of brown material, is made up of random macromolecule, and melanoidin has anti-oxidant, anticancer effect.
Chlorogenic acid (Chlorogenicacid, hereinafter referred to as CA) be a kind of potent phenolic antioxidant, have antibacterial, antiviral, increase white blood cell, hepatic cholagogic, antitumor, hypotensive, reducing blood lipid, the effect such as scavenging free radicals and stimulating central nervous system system, its oxidation resistance is better than oxybenzene acid, forulic acid, syringic acid, butylated hydroxy anisole (BHA) and tocopherol etc.Chlorogenic acid why Wheat Protein; because it contains a certain amount of R-OH base; the hydroperoxyl radical with antioxidation can be formed; to eliminate the activity of the free radical such as hydroxyl radical free radical and superoxide anion; thus protective tissue is from the infringement of oxidation, there is the normal 26S Proteasome Structure and Function of maintenance body cell, prevent and delay the important function such as Tumor mutations and aging.The chlorogenic acid modern times are also usually used in preventing the bone that causes because of weightlessness of space of astronaut and muscle decline.No matter chlorogenic acid in vivo or external, all has obvious anti-radical action, but in vivo can by protein deactivation.Under certain condition, chlorogenic acid can decompose, thus quantity of formation and total amount more, by chlorogenic acid, caffeic acid, quininic acid, melanoidin and other also cannot the comprehensive blessing thing that forms of the polyphenoils of identification, stronger radicals scavenging effect is had again than simple ascorbic acid, caffeic acid and tocopherol (vitamin E), can effectively remove DPPH free radical, hydroxyl radical free radical and ultra-oxygen anion free radical, also can suppress the oxidation of low-density lipoprotein.
Caffeic acid (Caffeicacid), decomposition point 223 ~ 225 DEG C (softening at 194 DEG C), is slightly soluble in cold water, is soluble in hot water and cold ethanol; Effect: 1. non-oxidizability, belongs to hydrogen base polyphenoils, the same as with chlorogenic acid a certain amount of R-OH base, can form the hydroperoxyl radical with antioxidation; 2. anti-bacteria and anti-virus, has bacteriostasis more widely, but in vivo can by protein deactivation.
Quininic acid: (Quinineacid is called for short QA) is a kind of cyclitol, circulation polyol, is also a kind of cyclohexane-carboxylic acid simultaneously.Ledger bark, coffee bean and other plant extract that quininic acid can produce from America, it is a kind of acid with crystallization property, and the method that it also can be hydrolyzed by chlorogenic acid is synthesized.Quininic acid is also considered to the one acid be directly present in coffee.Quininic acid is made up of Tara tannic acid, and be a kind of potent polyphenoils, its dissolved click/volatilization point is about 230 DEG C.
Cure the benefit of coffee for health, except containing caffeine, fat, protein etc. to except health beneficiating ingredient, it is also containing very strong antioxidation activity (namely suppressing the ability be oxidized).Cure the strong anti-oxidative activity of coffee, mainly because it contains chlorogenic acid, quininic acid, caffeic acid and trigonelline, and in the process of curing, the melanoidin (melanoidin melanoidin) that Maillard reaction is formed, these are all strong anti-oxidation things.
Tradition cures whether only lie in coffee delicious, and does not mind whether the coffee cured has higher non-oxidizability, whether is more conducive to health.What general baked coffee was focused on is the fragrance of drawing coffee, and coffee bean is cured out best flavor.Traditional espresso coffee usually will be baked onto the high temperature of 250 degree, and coffee bean belongs to the degree that the middle degree of depth or the degree of depth are cured.Such coffee has the bitter taste as strong fragrance and dark chocolate bar, and abundant grease.The 3rd up-to-date ripple fine work coffee tide is then on the contrary, and that is cured by coffee bean is very shallow, and the time of curing is very short, in order to retain more aromatic substance, tastes the original region local flavor of coffee.3rd ripple fine work coffee owner, then in order to retain more effumability aromatic substances, usually completing and curing within 6 ~ 10 minutes, and the degree of curing is that either shallow is cured.
Taylor's Mark Lewis-Francis Platform (www.tandfonline.com), paper " InvestigationofOptimumRoastingConditionstoObtainPossible HealthBenefitSupplement, AntioxidantsfromCoffeeBeans ", (SShaidaFariza, MJoon-Kwan, STakayuk.JournalofDietarySupplements, 2011,8 (3): 293-310), wherein propose, cure 16 minutes, reach 230 DEG C cure mode, be the way of recommendation obtaining maximum polyphenoils total amount.
American Chemical Society ACS (pubs.acs.org), paper " EffectofRoastingontheAntioxidantActivityofCoffeeBrews " (DelCastillo, M.D.; Ames, J.M.; Gordon, M.H.J.Agric.FoodChem.2002,50,3698 – 3703.), wherein propose, the maximum antioxidation activity of coffee is embodied in the coffee that moderate cures; Although the coffee color that the degree of depth is cured adds, but only have lower non-oxidizability.
Science guides (www.sciencedirect.com), paper " Effectofroastingdegree, equivalentthermaleffectandcoffeetypeontheradicalscavengi ngactivityofcoffeebrewsandtheirphenolicfraction " (DipartimentodiScienzedegliAlimenti, ViaCarloR.Lerici1, MoscianoStazione, 64023Teramo, Italy), wherein propose, relative to the raw beans of coffee, the coffee that moderate is cured, because process of curing also increases along with the increase RSA of non-phenols (NPF), its extract embodies stronger Free-radical scavenging activity ability (RSA).Free-radical scavenging activity ability (RSA) increases along with degree of curing and increases, and that is because Maillaid braun reaction product (MRPs) is in accumulation.But, the coffee that the coffee that the degree of depth is cured but cures than moderate embodies the ability (RSA) of lower Free-radical scavenging activity, that is because polyphenols has been degraded in curing subsequently, or so say, the RSA that the RSA eliminated after polyphenols degraded produces than phenols (NPF) non-in the process of curing is more.In fact, for embodying in the contribution of total free radical scavenging activity ability (RSA), non-phenols (NPF) is well below phenols (PF) material.Be the independent test of 170-190 DEG C to the identical coffee species temperature that is averaged, adopt degree of curing or fuel factor analytic approach (CzTref value), the RSA result of acquisition is similar.The power of antioxidation activity ability, relative to coffee species, is that degree of curing (such as cure, or the degree of depth is cured by moderate more.Moderate is cured to cure than the degree of depth and is had stronger RSA)
American Chemical Society ACS (pubs.acs.org), paper " InVitroandexVivoAntihydroxylRadicalActivityofGreenandRoa stedCoffee " (Daglia, M.; Papetti, A.; Gregotti, C.; Berte, F.; Gazzani, G.J.Agric.FoodChem.2000,48,1449-1454.) propose, coffee is given birth to beans and cured coffee all has anti-oxidizing activities, and its active component is 5-o-caffeoyl-quinic acid, and, the process of curing creates high molecular weight components (maillard reaction product afterwards, i.e. melanoidin), makes coffee have stronger anti-oxidizing activities.These results can explain that the coffee for drinking found in nearest epidemiological study can play a protective role to nerve.
CoffeeRoasting (http://en.wikipedia.org/wiki/Coffee_roasting), the document is described in detail in whole baked coffee process, from the temperature-rise period of zero degrees celsius to 250 degree Celsius, the characteristic sum performance of each different temperatures stage coffee.
DegreeofCoffeeRoasting (http://chartsbin.com/view/2133), the document to describe in baked coffee the relation of the feature of different coffee when curing degree, color and weightlessness in detail.
" new edition. coffee: inside story, fine work beans, Northern Europe skill and technique with cure " Han Huaizong writes happy cultural Co., Ltd and publishes, 2014, the 254-273 document describes the baking method of traditional coffee and the shallow fast method of curing of the 3rd ripple fine work coffee in detail.
" the fine work coffee that field mouth protects is complete works of " field mouth protects, building blocks culture, 2012, the 51-100c document describes the caramelization analyzer Agtron of fine work coffee association of U.S. SCAA about coffee and the using method of colour table thereof in detail, and difference cures the corresponding relation of degree.
Summary of the invention
The object of this invention is to provide a kind of baking method of anti-oxidant coffee, inventive method products obtained therefrom has stronger antioxidation activity, not only can drink, and can also bring benefit as other purposes to human body.
Drawn by many sections of documents and our research, the coffee bean cured through 16 minutes when curing to the moderate of Agtron tinctorial pattern between 65# ~ 55# has best oxidation resistance.The pattern of the coffee baker on market is various, because of the difference of the model, installation site etc. of the brand of curer, model and temperature probe, when the coffee bean using different curers to cure same batch to the moderate of Agtron tinctorial pattern between 65# ~ 55# is cured, the stoving temperature of temperature measuring equipment display there are differences, therefore the best that must measure the curer of current use cures parameter, to realize having the volume production of more strong anti-oxidation coffee.
The present invention is according to the different phase of baked coffee (roasting), adopt different firepower, coffee is fully heated, and control suitable temperature and programming rate, the degraded of the Maillard reaction (Maillardreaction) in coffee, chlorogenic acid is allowed to carry out more abundant, and stop immediately curing (such as: caffeic acid decomposition point 223 ~ 225 DEG C when the polyphenoils of generation of degrading reaches maximum and again do not decompose, quininic acid dissolved click/volatilization point at about 230 DEG C, and the Polyphenols degree of depth cure can occur degraded etc.).Total principle of curing controls 16 minutes time of always curing, and completing degree of curing is that the moderate of Agtron between 65# ~ 55# is cured, and maximum temperature is no more than 230 DEG C.Thus the comprehensive blessing thing total amount generating chlorogenic acid, caffeic acid, quininic acid, melanoidin and other polyphenoils is maximum, makes the coffee after curing have stronger antioxidation.Polyphenoils contained in the coffee produced by this anti-oxidant baking method, the coffee cured than fresh coffee beans and common baking method is higher, can be used as polyphenoils to use, and is the anti-oxidant coffee that takes care of health.Because chlorogenic acid and the rear multiple polyphenoils generated of degraded thereof comprehensively accommodate body, no matter in vivo or external, all there is obvious anti-radical action, therefore the coffee that takes care of health that this anti-oxidant baking method is produced is adopted, except drinking, being also suitable as skin cleaning, maintenance, hydrotherapy and bowel lavage coffee and using.
The present invention is anti-oxidant takes care of health coffee for gained as follows: coffee bean charging temperature is 195 ~ 205 DEG C, the highest furnace temperature is not more than 230 DEG C, control within 16 minutes, to come out of the stove after programming rate makes coffee bean enter stove, and the coffee bean color after coming out of the stove must between the 65# ~ 55# of Agtron colour table, the method controlling programming rate is: first carry out examination according to the parameter preset calculated and cure, determine initially to cure parameter, initially parameter correction is cured again to gained, parameter is cured with the best obtaining polyphenoils total amount maximum, finally cure parameter according to the best to cure.
As optimization, the present invention is anti-oxidant takes care of health coffee for gained in the steps below:
1, curer is preheating to 195 ~ 205 DEG C, then drops into W
0gram the raw beans of coffee;
2, fresh coffee beans heat absorption makes curer temperature decline, and to drop to for flex point when a certain temperature no longer declines and starts to heat up gradually, record coffee life beans input curer is T to required time when there is this flex point
0minute, inflection temperature is C
0dEG C;
3, always to cure 16 minutes time, coffee bean reaches 230 DEG C, the color realizing coffee bean between the 65# ~ 55# of Agtron colour table for target calculates parameter preset:
Residue cures time T
1=(16-T
0) minute,
Calefactive interzone C
1=(230-C
0) DEG C,
Target programming rate=C
1/ T
1dEG C/min;
4, from T
0minute start, at interval of the same time record of 0.5 ~ 1.5 minute once current coffee bean temperature, calculate current programming rate thus, and compare rear adjustment firepower with target programming rate, make the error of current programming rate and target programming rate be not more than 2 DEG C/min, the total intensification in calefactive interzone is not more than C
1;
5, the change of coffee bean color is observed: when coffee bean temperature reaches 140 ~ 160 DEG C, coffee bean color starts by green flavescence, when coffee bean temperature rises to after 170 DEG C, coffee bean starts to be transformed into brown by Huang due to Maillard reaction effect integral color, along with the rising of temperature, color is more and more darker;
6,200 DEG C of beginnings are reached from coffee bean temperature, from curer, a coffee bean sample is got every 5 ~ 10 seconds, with Agtron colour chart comparison color, recording now coffee bean temperature Cmin when coffee bean color reaches consistent with Agtron65# tinctorial pattern is minimum target temperature, recording now coffee bean temperature Cmax time consistent with Agtron55# tinctorial pattern is highest goal temperature, stops curing, coming out of the stove the coffee bean cooling allowing and cure when reaching highest goal temperature;
What obtain this curer by said process initially cures parameter:
Reach beans temperature C during flex point
0with time T
0,
Reach beans temperature Cmin during Agtron tinctorial pattern 65# degree of curing,
Reach beans temperature Cmax during Agtron tinctorial pattern 55# degree of curing;
7, parameter is cured in correction:
Calculate target temperature Cm=(Cmin+Cmax)/2;
Calculate programming rate Cp=(Cm-C
0)/(16-T
0);
8, target temperature Cm, programming rate Cp are the best and cure parameter, cure parameter carry out curing realizing volume production according to the best.
In volume production process, still can finely tune according to above step, make actual curing and target infinite tendency: 16 minutes, complete curing of Agtron tinctorial pattern 65# ~ 55#.
After this re-use when current curer cures the coffee bean of identical weight and cure by this method.
If when the adjustment amount of curing or replacing curer cure, only above-mentioned correlation step need be repeated.
The using method of Agtron tinctorial pattern is prior art: the more shallow numerical value of color is larger, and the darker numerical value of color is less.
Below determination oxidative and the contrast of coffee of the present invention:
The method of carrying out oxidation resistance test mainly contains three major types model: anti-oxidant model in antioxidation in vitro model, cellular damage model and body.Antioxidant activity in vitro testing index mainly comprises removes suppression free radical ability, reducing power, lipid peroxidation inhibition ability etc.Conventional antioxidant activity in vitro assay method is DPPH method.DPPH method proposed prior to 1958, for the oxidation resistance of quantitative assay biological sample and food.The alcoholic solution of DPPH free radical is aubergine, has absorption maximum at 517nm place.When DPPH free radical runs into some free radical scavengers, its purple can be thin out, and absorbance also diminishes thereupon.Therefore can be undertaken quantitatively by fading extent, thus reach the object measuring tested material oxidation resistance.
Embodiment coffee antioxidant effect Experimental Comparison
One, beans sample is given birth to:
1, Pu'er, Yunnan Arabica kind coffee bean;
2, Vietnam Robusta plants coffee bean.
Two, instrument and equipment
1, coffee baker U.S. DiedrichIR-12 half hot air baking machine;
2, coffee grinder (the little Fuji R220 of Japanese FujiRoyal);
3, metering electronic scales (good glass Austria (Shanghai) commerce and trade Co., Ltd) is analyzed;
4, electric heating constant temperature tank (the permanent Science and Technology Ltd. in Shanghai one);
5, Biotek ELIASA (U.S., Gen5);
6, UVmini-1240 spectrophotometer (Japanese Shimadzu);
7, DPPH reagent (sigma company of the U.S.);
8, ethanol (chemical plant, Shantou, Guangdong western Gansu Province).
Three, sample preparation
1) coffee bean cures: take the raw beans of 10 kilograms of coffees respectively at general baked coffee method, do either shallow, moderate, the middle degree of depth, the degree of depth cure and cure by embodiment of the present invention method, coffee baker is preheating to 200 DEG C, drops into the raw beans of coffee and start to cure and timing, respectively with:
A, general baked coffee method gained, the either shallow that 10 minutes (± 30 seconds) are baked onto 205 degree is cured;
B, general baked coffee method gained, the moderate that 12 minutes (± 30 seconds) are baked onto 222 degree is cured;
C, embodiment of the present invention gained coffee, the moderate that whole 16:00 minute is baked onto about 221.5 degree is cured;
D, general baked coffee method gained, the middle degree of depth that 14 minutes (± 30 seconds) are baked onto 235 degree is cured;
E, general baked coffee method gained, the degree of depth that 16 minutes (± 30 seconds) are baked onto 250 degree is cured;
Often kind of baking method cures Arabica and Robusta's 2 kinds of samples, totally 10 samples respectively, and curing gained coffee bean, to be placed in the storage of 4 DEG C of refrigerators for subsequent use.
2) Coffee Grinding degree: bean milling machine scale 1, crosses 40 mesh sieves and removes fine powder after grinding;
3) extract coffee liquid with the powder water of 1:10 than soaking 4 minutes 95 ± 2 DEG C of water temperatures, get supernatant and measure each Antioxidant Indexes.
Four, measurement result
1, difference cures Agtron value under degree
2, coffee bean DPPH radical scavenging activity contrast under different baking conditions
Assay method, gets the sample solution that 200 μ L dilute 20 times, adds 3.8mLDPPH ethanolic solution (0.002mmol/L), mixing.Under room temperature, lucifuge reaction 30min, measures solution absorbance value " A sample " in 517nm place.Replace sample solution to repeat above-mentioned steps with test pure water to obtain " A contrast ".
DPPH free radical scavenging activity=[1-(A sample/A contrast] × 100%
Measurement result is shown in Fig. 1.
Conclusion: the coffee bean that coffee bean ratio conventional method of the present invention is cured obviously has stronger antioxidant, the ability removing free radical is stronger.
Beneficial effect of the present invention: the antioxidation activity that product has is strong, not only can drink, can also bring benefit as other purposes to human body.
Accompanying drawing explanation
Fig. 1 is free radical scavenging activity contrast schematic diagram.
Detailed description of the invention
Embodiment:
According to the following steps:
1. U.S. DiedrichIR-12 half hot air baking machine is preheating to 200 DEG C, the raw beans of Pu'er, Yunnan Arabica kind coffee or Vietnam Robusta that then drop into 10 kilograms plant the raw beans of coffee;
2. fresh coffee beans heat absorption makes curer temperature decline, to drop to for flex point when a certain temperature no longer declines and starts to heat up gradually, record coffee life beans input curer to required time when there is this flex point be 2 minutes, inflection temperature is 65 DEG C;
3., always to cure 16 minutes time, coffee bean reaches 230 DEG C, the color realizing coffee bean between the 65# ~ 55# of Agtron colour table for target calculates parameter preset:
Residue cures time T
1=(16-2)=14 minute,
Calefactive interzone C
1=(230-65)=165 DEG C,
Target programming rate=C
1/ T
1=11.8 DEG C/min,
4. from 2 minutes, at interval of the same time record of 1 minute once current coffee bean temperature, calculate current programming rate thus, and compare rear adjustment firepower with target programming rate, make the error of current programming rate and target programming rate be not more than 2 DEG C/min, the total intensification in calefactive interzone is not more than 165 DEG C;
5. observe the change of coffee bean color: when coffee bean temperature reaches 140 ~ 160 DEG C, coffee bean color starts by green flavescence, when coffee bean temperature rises to after 170 DEG C, coffee bean starts to be transformed into brown by Huang due to Maillard reaction effect integral color, along with the rising of temperature, color is more and more darker;
6. reach 200 DEG C of beginnings from coffee bean temperature, from curer, a coffee bean sample is got every 5 ~ 10 seconds, with Agtron tinctorial pattern comparison color, recording now coffee bean temperature Cmin when coffee bean color reaches consistent with Agtron65# tinctorial pattern is 216 DEG C of minimum target temperatures, recording now coffee bean temperature Cmax time consistent with Agtron55# tinctorial pattern is 227 DEG C of highest goal temperature, stops curing, coming out of the stove the coffee bean cooling allowing and cure when reaching highest goal temperature;
Obtained by said process and initially cure parameter with this curer:
Beans temperature 65 DEG C when reaching flex point and 2 minutes,
Reach the beans temperature Cmin=216 DEG C during Agtron65# degree of curing,
Reach the beans temperature Cmax=227 DEG C during Agtron55# degree of curing;
7, parameter is cured in correction:
Calculate target temperature Cm=(216+227)/2=221.5 DEG C;
Calculate programming rate Cp=(216-65)/(16-2)=11.2 DEG C/min;
8, revised target temperature 221.5 DEG C, programming rate 11.2 DEG C/min are the best and cure parameter, substitute original parameter preset, finally cure parameter according to the best and carry out curing realizing volume production with it.
Volume production gained coffee bean is very popular.
Claims (2)
1. the anti-oxidant coffee that takes care of health, is characterized in that for by following baking method gained:
Coffee bean charging temperature is 195 ~ 205 DEG C, the highest furnace temperature is not more than 230 DEG C, control within 16 minutes, to come out of the stove after programming rate makes coffee bean enter stove, and the coffee bean color after coming out of the stove must between the 65# ~ 55# of Agtron tinctorial pattern, first carry out examination according to the parameter preset calculated to cure, determine initially to cure parameter, more initially parameter correction is cured to gained, cure parameter with the best obtaining polyphenoils total amount maximum, finally cure parameter according to the best and cure.
2. take care of health as claim 1 is anti-oxidant coffee, it is characterized in that for by with step gained:
(1) curer is preheating to 195 ~ 205 DEG C, then drops into W
0gram the raw beans of coffee;
(2) fresh coffee beans heat absorption makes curer temperature decline, and to drop to for flex point when a certain temperature no longer declines and starts to heat up gradually, record coffee life beans input curer is T to required time when there is this flex point
0minute, inflection temperature is C
0dEG C;
(3) always to cure 16 minutes time, coffee bean reaches 230 DEG C, the color realizing coffee bean between the 65# ~ 55# of Agtron tinctorial pattern for target calculates parameter preset:
Residue cures time T
1=(16-T
0) minute,
Calefactive interzone C
1=(230-C
0) DEG C,
Target programming rate=C
1/ T
1dEG C/min,
(4) from T
0minute start, at interval of the same time record of 0.5 ~ 1.5 minute once current coffee bean temperature, calculate current programming rate thus, and compare rear adjustment firepower with target programming rate, make the error of current programming rate and target programming rate be not more than 2 DEG C/min, the total intensification in calefactive interzone is not more than C
1;
(5) change of coffee bean color is observed: when coffee bean temperature reaches 140 ~ 160 DEG C, coffee bean color starts by green flavescence, when coffee bean temperature rises to after 170 DEG C, coffee bean starts to be transformed into brown by Huang due to Maillard reaction effect integral color, along with the rising of temperature, color is more and more darker;
(6) 200 DEG C of beginnings are reached from coffee bean temperature, from curer, a coffee bean sample is got every 5 ~ 10 seconds, with Agtron colour chart comparison color, recording now coffee bean temperature Cmin when coffee bean color reaches consistent with Agtron65# tinctorial pattern is minimum target temperature, recording now coffee bean temperature Cmax time consistent with Agtron55# tinctorial pattern is highest goal temperature, stops curing, coming out of the stove the coffee bean cooling allowing and cure when reaching highest goal temperature;
What obtain this curer by said process initially cures parameter:
Reach beans temperature C during flex point
0with time T
0,
Reach beans temperature Cmin during Agtron tinctorial pattern 65# degree of curing,
Reach beans temperature Cmax during Agtron tinctorial pattern 55# degree of curing;
(7) parameter is cured in correction:
Calculate target temperature Cm=(Cmin+Cmax)/2;
Calculate programming rate Cp=(Cm-C
0)/(16-T
0);
(8) target temperature Cm, programming rate Cp are the best and cure parameter, substitute original parameter preset, finally cure parameter according to the best and carry out curing realizing volume production with it.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579488A (en) * | 2016-11-24 | 2017-04-26 | 周南 | Coffee baking device capable of monitoring baking degree in real time and monitoring method |
| CN111616249A (en) * | 2020-06-12 | 2020-09-04 | 南京若昭商贸有限公司 | Roasting process of coffee beans |
| WO2022014671A1 (en) * | 2020-07-16 | 2022-01-20 | サントリーホールディングス株式会社 | Method for producing roasted coffee beans and roasted coffee beans |
| CN115802902A (en) * | 2020-04-03 | 2023-03-14 | 阿托莫咖啡有限公司 | Cross-Maillard plant substrates |
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| CN102014650A (en) * | 2008-04-30 | 2011-04-13 | 雀巢产品技术援助有限公司 | Coffee extract |
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| CN102014650A (en) * | 2008-04-30 | 2011-04-13 | 雀巢产品技术援助有限公司 | Coffee extract |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579488A (en) * | 2016-11-24 | 2017-04-26 | 周南 | Coffee baking device capable of monitoring baking degree in real time and monitoring method |
| CN115802902A (en) * | 2020-04-03 | 2023-03-14 | 阿托莫咖啡有限公司 | Cross-Maillard plant substrates |
| CN111616249A (en) * | 2020-06-12 | 2020-09-04 | 南京若昭商贸有限公司 | Roasting process of coffee beans |
| WO2022014671A1 (en) * | 2020-07-16 | 2022-01-20 | サントリーホールディングス株式会社 | Method for producing roasted coffee beans and roasted coffee beans |
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| CN105494825B (en) | 2019-02-12 |
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