CN105494825B - The anti-oxidant coffee that takes care of health - Google Patents

Abstract

The anti-oxidant coffee that takes care of health, belongs to baked coffee technical field.Coffee bean charging temperature is 195~205 DEG C, highest furnace temperature is not more than 230 DEG C, control heating rate is come out of the stove for 16 minutes after making coffee bean enter furnace, and the coffee bean color after coming out of the stove must be between 65#~55# of Agtron tinctorial pattern, examination baking is first carried out according to calculated parameter preset, determines initial baking parameter, then be modified to resulting initial baking parameter, to obtain the most best baking parameter of polyphenoils total amount, finally baked according to the best parameter that bakes.The antioxidant activity that product has is strong, can not only drink, and is also used as other purposes to human body and brings benefit.

Description

The anti-oxidant coffee that takes care of health

Technical field

The invention belongs to the baking technical fields of coffee.

Background technique

Coffee is one of drink most popular in the world, it is considered that the primary efficacy of coffee is to refresh the mind, but most Closely there is a large amount of result of study to show that coffee or people supplement the best source of polyphenoils daily, supplements polyphenoils daily It is extremely beneficial to health.

Polyphenoils is resistant to the important substance that free radical played a role or removed free radical, participates in human body anti-oxidant Substance include antioxidase substance and non-enzymatic antioxidant.

In free-radical chemistry also referred to as " free radical ", refer to the molecule of compound under the external conditions such as photo-thermal, covalent bond The atom or group with unpaired electron that homolysis occurs and is formed.Oxygen is the basic element to sustain life, and works as us While oxygen intake provides cell use, the byproduct i.e. free radical of oxidation can be also generated.Free radical is a kind of shortage electronics Substance, also referred to as unsaturated electron species, into human body after fight for electronics everywhere, if seizing the electronics of cell protein molecule, Make protein connect branch to be alkylated, forms the molecule of distortion and carcinogenic.The distortion molecule is due to oneself lacking electronics, again It removes to capture the electronics of neighboring molecule, and is distorted neighboring molecule also and carcinogenic.In this way, vicious circle just will form largely The protein molecular of distortion.Gene mutation forms a large amount of cancer cells, cancer finally occurs, and when free radical or distortion molecule are grabbed When the electronics of gene, people will directly cancer.Numerous medical researches and clinical test also turn out that human body cell electronics is robbed Taking by force is source of ten thousand diseases.If human body obtains additional anion, there is extra electronics since anion is negatively charged, it is possible to provide a large amount of Electronics, to block vicious circle, cancer cell is prevented from or is suppressed.Free radical is objective reality, for the mankind, nothing By be it is intracorporal or external, free radical also constantly, is manufactured at an unprecedented rate.It is related with free radical Disease incidence be also in the trend to accelerate.The encirclement and pincer attack of base since the mankind can not escape from freedom, then just only Harm of the free radical to us is reduced by every means.As scientists are increasingly goed deep into what free radical was studied, free radical is removed, It is also gradually revealed in the method for reducing harm of the free radical to human body.Studies have shown that free radical is from generating decline Process is exactly the process of electronics transfer.In life system, the transfer of electronics is a kind of most basic movement.The acquisition electronics of oxygen It is very capable, therefore many chemical reactions are all related with oxygen in organism.The free radical of scientists discovery damage human health Nearly all related with those stronger oxygen carriers of activity, the free radical combined with these substances is called active oxygen certainly by they By base.Damage of the active oxygen radical to human body is actually a kind of oxidation process.Therefore, the damage of free radical is reduced, just It to be done from anti-oxidant.Since free radical is not only present in human body, also outside human body, then, reduce free radical harm Approach also have two: first is that using endogenous Free-radical ring opening polymerization remove in vivo extra free radical；Second is that excavating exogenous Antioxidant -- free radical scavenger blocks invasion of the free radical to human body.Harm of the free radical to human body is reduced, in addition to Outside by interior free yl removing system, exogenous free radical scavenger is also found and excavate, using these substances as replacing Body makes them just first in conjunction with free radical before free radical enters human body, to block the attack of extraneous free radical, exempts from human body It is hurt.

In recent years, medical field confirm free radical caused by disease include cancer, cardiovascular disease, diabetes, lupus erythematosus, Liver-kidney diseases change, autoimmune disease, rheumatism cataract etc..Stress, smoking, alcohol, ultraviolet light, bad food and air Pollution can all accelerate the oxidation of human body and the accumulation of free radical.Human body was evolved by millions of years, had a set of reduction free radical The mechanism of body cell is destroyed, but still needs to supplement polyphenoils daily, because polyphenoils is with largely for the electronics given alms, chance Electronics will be provided to free radical, neutralization free radical to unstable free radical, revert to normal atomic group.In other words, Polyphenoils has effects that repair cell.

History Canton, U.S. Binzhou university (University of Scranton) doctor of Chemistry's Vincent (Joe A.vinson) " polyphenoils has been inquired into August, 2005 in the 230th boundary's annual meeting of American Chemical Society by the research team of leader To the potential benefit of health " (The Potential Health Benefits of Antioxidants).Research report refers to Out, the coffee not still restoring consciouness beverage of American's breakfast indispensability, the even more the largest source of supplement polyphenoils daily.It moves within 2004 The research team of Shi Weilasi professor (Arne Svilaas) leader of medical college of prestige University of Oslo also obtains equifinality: coffee Coffee is the largest source of the daily polyphenoils of Norwegian.

Maillard reaction is also known as " non enzymatic browning reacton ", is that french chemist L.C.Maillard was proposed in 1912 's.So-called Maillard reaction is a kind of non-enzymatic browning for being widely present in food industry, be carbonyls (recuding sugars) and Reaction between amino-compound (amino acid and protein) ultimately generates big point of brown even black by complicated course Sub- substance melanoidin (also known as melanoidin or quasi- melanocyte), so also known as carbonyl ammonia reacts.It is antioxidative in Maillard reaction Generate: the brown stain pigment generated in Maillard reaction shows inoxidizability to grease type autoxidation, and this is mainly due to brown Become and generates the reproducibilities intermediate products such as aldehyde, ketone in reaction.Melanoidin (being called melanoidin, melanoidin) is Maillard reaction Final product, a kind of brown material is made of random macromolecule, and melanoidin has the function of anti-oxidant, anticancer.

Chlorogenic acid (Chlorogenic acid, hereinafter referred to as CA) is a kind of potent phenolic antioxidant, have antibacterial, It is antiviral, increase white blood cell, Hepatoprotective cholagogue, antitumor, lowering blood pressure and blood fat, remove free radical and stimulating central nervous system system The effects of, oxidation resistance is better than to oxybenzene acid, ferulic acid, syringic acid, butylated hydroxy anisole (BHA) and tocopherol Deng.Chlorogenic acid why Wheat Protein, be because it contains a certain amount of R-OH base, can be formed has antioxidation Hydroperoxyl radical, to eliminate the activity of the free radicals such as hydroxyl radical free radical and superoxide anion, so that protective tissue is from oxidation Damage, have and maintain the normal structure and function of body cell, prevent and delay the important function such as Tumor mutations and aging.It is green The ortho acid modern times are also commonly used for prevention astronaut bone and muscle decline because of caused by weightlessness of space.No matter chlorogenic acid is gone back in vivo It is in vitro, to have obvious anti-radical action, but can be inactivated in vivo by protein.Under certain condition, chlorogenic acid can divide Solution, so that forming quantity and total amount are more, by chlorogenic acid, caffeic acid, quininic acid, melanoidin and other can not also recognize The comprehensive aid object of polyphenoils composition, but than simple ascorbic acid, caffeic acid and tocopherol (vitamin E) have it is stronger from By base elimination effect, DPPH free radical, hydroxyl radical free radical and ultra-oxygen anion free radical can be effectively removed, may also suppress low-density The oxidation of lipoprotein.

Caffeic acid (Caffeic acid), 223~225 DEG C of decomposition point (soften) at 194 DEG C, are slightly soluble in cold water, are soluble in Hot water and cold ethyl alcohol；Effect: 1. inoxidizability belong to hydrogen-based polyphenoils and contain a certain amount of R-OH base as chlorogenic acid, The hydroperoxyl radical with antioxidation can be formed；2. anti-bacteria and anti-virus has wide bacteriostasis, but in vivo can quilt Protein inactivation.

Quininic acid: (Quinine acid, abbreviation QA) is a kind of cyclitol, circulation polyol, while being also one Kind cyclohexane-carboxylic acid.Ledger bark, coffee bean and other plant extracts that quininic acid can be produced from America, it is that one kind has The acid of crystallization property, it can also be synthesized by the method that chlorogenic acid hydrolyzes.Quininic acid, which is also considered as, to be directly present in One of coffee acid.Quininic acid is made of Tara tannic acid, is a kind of potent polyphenoils, and dissolved click/volatilization point is 230 DEG C or so.

Baking coffee is for healthy benefit, other than containing caffeine, fat, protein etc. to body beneficiating ingredient, It also contains very strong antioxidant activity (ability for inhibiting oxidation).The strong anti-oxidative activity for baking coffee, is primarily due to It contains chlorogenic acid, quininic acid, caffeic acid and trigonelline, and in baking process, and the albumen that Maillard reaction is formed is black Plain (melanoidin melanoidin), these are all strong anti-oxidation objects.

Tradition bakes only lie in whether coffee is delicious, and does not mind whether the coffee of baking has higher inoxidizability, Whether human health is more conducive to.What general baked coffee was focused on is the fragrance for drawing coffee, and coffee bean is baked out best wind Taste.Traditional espresso coffee is often required to be baked onto 250 degree of high temperature, and coffee bean belongs to the degree that middle depth or depth bake.This The coffee of sample has the bitter taste and grease abundant as strong fragrance and dark chocolate bar.And newest third wave fine work coffee For coffee tide then on the contrary, by the very shallow of coffee bean baking, baking time is very short, in order to retain more aromatic substances, tastes The original region flavor of coffee.Third wave fine work coffee owner then in order to retain more effumability aromatic substances, usually 6~ It completes to bake within 10 minutes, bakes degree as either shallow baking.

Taylor's Mark Lewis-Francis Platform (www.tandfonline.com), paper " Investigation of OptimumRoasting Conditions to Obtain Possible Health Benefit Supplement, Antioxidants from Coffee Beans ", (S ShaidaFariza, M Joon-Kwan, S Takayuk.Journal Of Dietary Supplements, 2011,8 (3): 293-310), wherein proposing, bakes 16 minutes, reach 230 DEG C of baking Mode is the way of recommendation for obtaining maximum polyphenoils total amount.

American Chemical Society ACS (pubs.acs.org), paper " Effect of Roasting on the Antioxidant Activity of Coffee Brews"(Del Castillo,M.D.；Ames,J.M.；Gordon, M.H.J.Agric.Food Chem.2002,50,3698-3703.), wherein proposing, the maximum antioxidant activity of coffee embodies In the coffee that moderate bakes；The coffee that depth bakes is although color increases, but only possesses lower inoxidizability.

Science guides (www.sciencedirect.com), paper " Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction》(Dipartimento di ScienzedegliAlimenti,Via Carlo R.Lerici 1,MoscianoStazione,64023Teramo, Italy), wherein proposing, for green coffee, the coffee that moderate bakes, because baking process is with non-phenols (NPF) Increase RSA also increase, extract embodies stronger free-radical scavenging activity ability (RSA).Free-radical scavenging activity energy Power (RSA) increases as baking degree increases, that is because Maillaid braun reaction product (MRPs) is being accumulated.However, depth The coffee that the coffee of baking is but baked than moderate embodies the ability (RSA) of lower free-radical scavenging activity, that is because more Phenolic substances is degraded in subsequent baking, or so says, the RSA eliminated after polyphenols degradation compares baking process In the RSA that generates of non-phenols (NPF) it is more.In fact, for the contribution for embodying total free radical scavenging activity ability (RSA) On, non-phenols (NPF) is well below phenols (PF) substance.Carrying out mean temperature to identical coffee species is 170-190 DEG C only Vertical test, using baking degree or fuel factor analytic approach (CzTref value), the RSA of acquisition is the result is that similar.Antioxidant activity The power of ability, for coffee species, be more baking degree (such as moderate bake or depth bake.Moderate is dried Roasting possesses stronger RSA than depth baking)

American Chemical Society ACS (pubs.acs.org), paper " In Vitro and ex Vivo Antihydroxyl Radical Activity of Green and Roasted Coffee"(Daglia,M.；Papetti,A.；Gregotti, C.；Berte,F.；Gazzani, G.J.Agric.Food Chem.2000,48,1449-1454.) it proposes, green coffee and baking Roasting coffee all has anti-oxidizing activities, and active constituent is 5-o-caffeoyl-quinic acid, moreover, baking process generates High molecular weight components (later maillard reaction products, i.e. melanoidin) make coffee have stronger anti-oxidizing activities.This A little results can explain that the coffee for drinking found in nearest epidemiological study can play a protective role to nerve.

Coffee Roasting (http://en.wikipedia.org/wiki/Coffee_roasting), the document Be described in detail during entire baked coffee, from zero degrees celsius to 250 degrees Celsius of temperature-rise period in, each different temperatures The feature and performance of stage coffee.

Degree of Coffee Roasting (http://chartsbin.com/view/2133), the document are detailed Feature, the relationship of color and weightlessness of coffee when describing different baking degree in baked coffee.

" new edition coffee: inside story, fine work beans, Northern Europe skill and technique and baking " Han Huaizong writes happy cultural Co., Ltd and publishes, The 2014,254-273 document is described in detail the baking method of traditional coffee and the quick of third wave fine work coffee shallowly bake Method.

Beauty is described in detail in " the fine work coffee of field mouthful shield is complete works of " field mouthful shield, building blocks culture, 2012, the 51-100c document State fine work coffee association SCAA is about the caramelization analyzer Agtron of coffee and its application method of colour table, and different bakings The corresponding relationship of degree.

Summary of the invention

The object of the present invention is to provide a kind of baking method of anti-oxidant coffee, inventive method products obtained therefrom has stronger Antioxidant activity, can not only drink, be also used as other purposes to human body and bring benefit.

It is obtained, is baked within 16 minutes to Agtron tinctorial pattern between 65#~55# by more documents and our research Coffee bean when degree bakes has optimal oxidation resistance.The pattern of coffee baker in the market is various, because of curer The difference of brand, the model of model and temperature probe, installation site etc. is baked using different curers with a batch of coffee When coffee beans to moderate of the Agtron tinctorial pattern between 65#~55# bakes, the stoving temperature that temperature measuring equipment is shown is had differences, therefore The best baking parameter of currently used curer must be measured, to realize the volume production with stronger inoxidizability coffee.

It is sufficiently heated to make coffee using different firepower according to the different phase of baked coffee (roasting) by the present invention, and controls Suitable temperature and heating rate, the Maillard reaction (Maillard reaction) allowed in coffee, chlorogenic acid degradation carry out more Sufficiently, and degradation generate polyphenoils reach maximum value and not again decompose when immediately stop bake (such as: caffeic acid 223~225 DEG C of decomposition point, quininic acid dissolved click/volatilization point can degrade in 230 DEG C or so and the baking of Polyphenols depth Deng).Total baking principle is control total baking time 16 minutes, and completion baking degree is moderate of the Agtron between 65#~55# It bakes, and maximum temperature is no more than 230 DEG C.To generate chlorogenic acid, caffeic acid, quininic acid, melanoidin and other antioxygens The comprehensive aid object total amount of compound is maximum, and the coffee after baking is made to possess stronger antioxidation.Pass through this anti-oxidant baking Polyphenoils contained in the coffee of roasting method production, it is higher than the coffee that fresh coffee beans and common baking method bake, it can make Come for polyphenoils using for the anti-oxidant coffee that takes care of health.Because a variety of polyphenoils generated after chlorogenic acid and its degradation are comprehensive Body is accommodated, it is no matter in vivo or external, obvious anti-radical action is all had, therefore raw using this anti-oxidant baking method The coffee that takes care of health produced is also suitable as skin cleaning, maintenance, hydrotherapy and bowel lavage coffee and uses in addition to drinking.

The anti-oxidant coffee that takes care of health of the present invention is gained as follows: coffee bean charging temperature is 195~205 DEG C, highest Furnace temperature is not more than 230 DEG C, and control heating rate is come out of the stove for 16 minutes after making coffee bean enter furnace, and the coffee bean color after coming out of the stove Must be between 65#~55# of Agtron colour table, the method for controlling heating rate is: first being carried out according to calculated parameter preset Examination bakes, and determines initial baking parameter, then be modified to resulting initial baking parameter, most to obtain polyphenoils total amount Best baking parameter, finally baked according to the best parameter that bakes.

As optimization, the anti-oxidant coffee that takes care of health of the present invention is gained in the steps below:

1, curer is preheating to 195~205 DEG C, then puts into W₀Gram green coffee；

2, fresh coffee beans heat absorption declines curer temperature, descends to a certain temperature and no longer declines and start to be gradually warmed up When be inflection point, it is T that record green coffee investment curer, which arrives the time required when there is the inflection point,₀Minute, inflection temperature C₀ ℃；

3, with total baking time 16 minutes, coffee bean reaches 230 DEG C, realizes the color of coffee bean in Agtron colour table Parameter preset is calculated between 65#~55# for target:

Remaining baking time T₁=(16-T₀) minute,

Calefactive interzone C₁=(230-C₀) DEG C,

Target heating rate=C₁/T₁DEG C/min；

4, from T₀Minute starts, and records primary current coffee bean temperature at interval of 0.5~1.5 minute same time, by This calculates current heating rate, and adjusts firepower after being compared with target heating rate, makes current heating rate and mesh The error for marking heating rate is not more than 2 DEG C/min, and total heating in calefactive interzone is not more than C₁；

5, observe coffee bean color variation: when coffee bean temperature reaches 140~160 DEG C, coffee bean color start by Green flavescence, after coffee bean temperature rises to 170 DEG C, coffee bean starts to be turned by Huang due to Maillard reaction effect integral color Become brown, as the temperature rises, color is deeper and deeper；

6, reaching 200 DEG C since coffee bean temperature, a coffee bean sample was taken from curer every 5~10 seconds, with Agtron colour chart comparison color, when coffee bean color reaches it is consistent with Agtron 65# tinctorial pattern when record coffee bean temperature at this time Cmin is minimum target temperature, and coffee bean temperature Cmax is highest goal temperature to record at this time when consistent with Agtron55# tinctorial pattern Degree stops baking when reaching highest goal temperature, coming out of the stove makes the coffee bean baked cooling；

The initial baking parameter of the curer is obtained by the above process:

Reach beans temperature C when inflection point₀With time T₀,

Reach beans temperature Cmin when Agtron tinctorial pattern 65# baking is spent,

Reach beans temperature Cmax when Agtron tinctorial pattern 55# baking is spent；

7, amendment bakes parameter:

Calculate target temperature Cm=(Cmin+Cmax)/2；

Calculate heating rate Cp=(Cm-C₀)/(16-T₀)；

8, target temperature Cm, heating rate Cp are best baking parameter, carry out baking realization according to the best parameter that bakes Volume production.

It during volume production, can be still finely adjusted according to above step, make practical baking and target infinite tendency: 16 Minute, complete the baking of Agtron tinctorial pattern 65#~55#.

Hereafter it reuses when current curer bakes the coffee bean of identical weight and is baked by this method.

If adjust baking amount or replacement curer baking, above-mentioned correlation step need to be only repeated.

The application method of Agtron tinctorial pattern is the prior art: color is more shallow, and numerical value is bigger, and the deeper numerical value of color is smaller.

It is determination oxidative and the comparison of coffee of the present invention below:

The method for carrying out oxidation resistance test mainly has three categories model: antioxidation in vitro model, cellular damage model With internal anti-oxidant model.Antioxidant activity in vitro testing index mainly includes removing inhibit free radical ability, reducing power, resist Lipid oxidation ability etc..Common antioxidant activity in vitro measuring method is DPPH method.DPPH method was most proposed prior to 1958, was used In the oxidation resistance of quantitative determination biological sample and food.The alcoholic solution of DPPH free radical is in aubergine, is had most at 517nm It is big to absorb.When DPPH free radical encounters some free radical scavengers, purple can be thin out, and absorbance also becomes smaller therewith.Therefore It can be quantified by fading extent, to achieve the purpose that measure tested material oxidation resistance.

Embodiment coffee antioxidant effect Experimental Comparison

One, raw beans sample:

1, Yunnan Pu'er Arabica kind coffee bean；

2, Vietnam Robusta plants coffee bean.

Two, instrument and equipment

1, half hot air baking machine of coffee baker U.S. Diedrich IR-12；

2, coffee grinder (the Japanese small Fuji R220 of Fuji Royal)；

3, metering electronic scales (good glass (Shanghai) commerce and trade Co., Ltd difficult to understand) is analyzed；

4, electric heating constant temperature sink (the permanent Science and Technology Ltd. in Shanghai one)；

5, Biotek microplate reader (U.S., Gen5)；

6, UVmini-1240 spectrophotometer (Japanese Shimadzu)；

7, DPPH reagent (sigma company of the U.S.)；

8, ethyl alcohol (the western Gansu Province chemical plant of Shantou, Guangdong).

Three, sample preparation

1) coffee bean bakes: weigh 10 kilograms of green coffees respectively in general baked coffee method, do either shallow, moderate, Middle depth, depth are baked and are baked by present invention method, coffee baker are preheating to 200 DEG C, investment coffee is raw Beans start bake and timing, respectively with:

A, it obtained by general baked coffee method, is baked within 10 minutes (± 30 seconds) 205 degree of either shallow and bakes；

B, it obtained by general baked coffee method, is baked within 12 minutes (± 30 seconds) 222 degree of moderate and bakes；

C, coffee obtained by the embodiment of the present invention, the whole 16:00 minutes moderate for being baked onto about 221.5 degree bake；

D, it obtained by general baked coffee method, is baked within 14 minutes (± 30 seconds) 235 degree of middle depth and bakes；

E, it obtained by general baked coffee method, is baked within 16 minutes (± 30 seconds) 250 degree of depth and bakes；

Every kind of baking method bakes 2 kinds of samples of Arabica and Robusta respectively, totally 10 samples, bakes gained coffee It is spare that beans are placed in 4 DEG C of refrigerator storages.

2) Coffee Grinding degree: bean milling machine scale 1 crosses 40 meshes and removes fine powder after grinding；

3) 4 minutes extraction coffee liquids are impregnated in 95 ± 2 DEG C of water temperatures with the powder water ratio of 1:10, takes supernatant measurement each anti-oxidant Index.

Four, measurement result

1, Agtron value under different baking degree

2, coffee bean DPPH free radical scavenging ability compares under different baking conditions

Measuring method takes 200 μ L to dilute 20 times of sample solution, and 3.8mL DPPH ethanol solution (0.002mmol/ is added L), mix.It is protected from light 30min at room temperature, measures solution absorbance value " A sample " at 517nm.It is replaced with test with pure water Sample solution repeats the above steps to obtain " A control ".

DPPH free radical scavenging activity=[1- (A sample/A control] × 100%

Measurement result is shown in Fig. 1.

Conclusion: coffee bean of the present invention obviously has stronger antioxidant than the coffee bean baked with conventional method, and removal is certainly It is stronger by the ability of base.

Beneficial effects of the present invention: the antioxidant activity that product has is strong, can not only drink, and is also used as other use Benefit is brought to human body in way.

Detailed description of the invention

Fig. 1 is free radical scavenging activity contrast schematic diagram.

Specific embodiment

Embodiment:

According to the following steps:

1. Diedrich IR-12 half hot air baking machine in the U.S. is preheating to 200 DEG C, it is general then to put into 10 kilograms of Yunnan Pu'er tea Arabica kind green coffee or Vietnam Robusta plant green coffee；

2. fresh coffee beans heat absorption declines curer temperature, descends to a certain temperature and no longer decline and start to be gradually warmed up When be inflection point, record green coffee put into curer to the time required when there is the inflection point be 2 minutes, inflection temperature 65 ℃；

3. coffee bean reached 230 DEG C with total baking time 16 minutes, realize the color of coffee bean in Agtron colour table Parameter preset is calculated between 65#~55# for target:

Remaining baking time T₁=(16-2)=14 minute,

Calefactive interzone C₁=(230-65)=165 DEG C,

Target heating rate=C₁/T₁=11.8 DEG C/min,

4., at interval of the primary current coffee bean temperature of 1 minute same time record, thus being calculated since 2 minutes Current heating rate, and firepower is adjusted after being compared with target heating rate, make current heating rate and target heating speed The error of degree is not more than 2 DEG C/min, and total heating in calefactive interzone is not more than 165 DEG C；

5. observe coffee bean color variation: when coffee bean temperature reaches 140~160 DEG C, coffee bean color start by Green flavescence, after coffee bean temperature rises to 170 DEG C, coffee bean starts to be turned by Huang due to Maillard reaction effect integral color Become brown, as the temperature rises, color is deeper and deeper；

6. reaching 200 DEG C since coffee bean temperature, a coffee bean sample was taken from curer every 5~10 seconds, with Agtron tinctorial pattern compares color, when coffee bean color reaches it is consistent with Agtron 65# tinctorial pattern when record coffee bean temperature at this time Cmin is 216 DEG C of minimum target temperatures, and coffee bean temperature Cmax is 227 DEG C to record at this time when consistent with Agtron55# tinctorial pattern Highest goal temperature stops baking when reaching highest goal temperature, coming out of the stove makes the coffee bean baked cooling；

The initial baking parameter of the curer is obtained by the above process:

Reach 65 DEG C and 2 minutes of beans temperature when inflection point,

Reach Cmin=216 DEG C of beans temperature when Agtron 65# baking is spent,

Reach Cmax=227 DEG C of beans temperature when Agtron55# baking is spent；

7, amendment bakes parameter:

Calculate target temperature Cm=(216+227)/2=221.5 DEG C；

Calculate heating rate Cp=(216-65)/(16-2)=11.2 DEG C/min；

8,221.5 DEG C of revised target temperature, 11.2 DEG C/min of heating rate as best baking parameters, are replaced with it For original parameter preset, finally carry out baking realization volume production according to the best parameter that bakes.

Coffee bean obtained by volume production is very popular.

Claims (1)

1. a kind of anti-oxidant coffee that takes care of health, it is characterised in that obtained by according to the following steps:

(1) curer is preheating to 195~205 DEG C, then puts into W₀Gram green coffee；

(2) fresh coffee beans heat absorption declines curer temperature, when descending to a certain temperature and no longer declining and start to be gradually warmed up For inflection point, record green coffee investment curer to time required when there is the inflection point is T₀Minute, inflection temperature C₀℃；

(3) with total baking time 16 minutes, coffee bean reaches 230 DEG C, realize 65# of the color in Agtron tinctorial pattern of coffee bean~ Parameter preset is calculated between 55# for target:

Remaining baking time T₁=(16-T₀) minute,

Calefactive interzone C₁=(230-C₀) DEG C,

Target heating rate=C₁/T₁DEG C/min,

(4) from T₀Minute starts, and at interval of the primary current coffee bean temperature of 0.5~1.5 minute same time record, thus counts Current heating rate is calculated, and adjusts firepower after being compared with target heating rate, makes current heating rate and target liter The error of warm speed is not more than 2 DEG C/min, and total heating in calefactive interzone is not more than C₁；

(5) observe the variation of coffee bean color: when coffee bean temperature reaches 140~160 DEG C, coffee bean color starts by green change Huang, after coffee bean temperature rises to 170 DEG C, coffee bean starts to be transformed by Huang due to Maillard reaction effect integral color Brown, as the temperature rises, color are deeper and deeper；

(6) reaching 200 DEG C since coffee bean temperature, a coffee bean sample was taken from curer every 5~10 seconds, with Agtron Colour chart comparison color, when coffee bean color reaches it is consistent with Agtron 65# tinctorial pattern when record at this time coffee bean temperature Cmin be Minimum target temperature, coffee bean temperature Cmax is highest goal temperature to record at this time when consistent with Agtron55# tinctorial pattern, is reached Stop baking when highest goal temperature, coming out of the stove makes the coffee bean baked cooling；

The initial baking parameter of the curer is obtained by the above process:

Reach beans temperature C when inflection point₀With time T₀,

Reach beans temperature Cmin when Agtron tinctorial pattern 65# baking is spent,

Reach beans temperature Cmax when Agtron tinctorial pattern 55# baking is spent；

(7) amendment bakes parameter:

Calculate target temperature Cm=(Cmin+Cmax)/2；

Calculate heating rate Cp=(Cm-C₀)/(16-T₀)；

(8) target temperature Cm, heating rate Cp be it is best bake parameter, original parameter preset is substituted with it, finally according to The best parameter that bakes carries out baking realization volume production.