CN105613895B - Low-caffeine instant coffee and preparation method thereof - Google Patents
Low-caffeine instant coffee and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a preparation method of low-caffeine instant coffee, which comprises the steps of soaking green coffee beans in water for 0.5-1.5 hours; steaming the soaked green coffee beans at 90-110 ℃ for 0.5-1.5 h; drying the steamed coffee beans until the water content is 10-15% by mass; roasting the dried coffee beans for 10-20min, and then grinding the roasted coffee beans to the fineness of 5-30 meshes; pre-wetting the coffee grinding powder with water accounting for 20-50% of the mass of the coffee grinding powder for 10-30 min, and extracting with water at the extraction temperature of 170-180 ℃ and the extraction pressure of 0.9-1.2 Mpa for 5-20 min; and concentrating the extract to 45-55 DEG Brix, and then carrying out spray drying to obtain the low-caffeine instant coffee. The invention obviously reduces the caffeine content of the roasted coffee beans and the instant coffee products, and simultaneously, the flavor of the products is not obviously reduced.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to low-caffeine instant coffee and a preparation method thereof.
Background
Caffeine (Caffeine) is an alkaloid widely existing in tea, coffee and other crops, is prepared into Caffeine extract through extraction and purification, has the effects of dispelling fatigue and exciting nerves when being used properly, and is clinically used for treating neurasthenia and coma resuscitation. However, a large dose or long-term use of the composition can cause damage to the human body, and various withdrawal symptoms such as mental retardation, fatigue and lassitude can occur once the composition is stopped. Caffeine not only acts on cerebral cortex, but also directly excites medulla oblongata, causes paroxysmal convulsion and skeleton tremor, damages important internal organs such as liver, stomach, kidney and the like, and induces diseases such as respiratory inflammation, mastadenoma of women and the like. Some sensitive special people such as pregnant women, children, old people, insomnia patients and hypertension patients are unfavorable for health due to excessive intake of caffeine.
The world's leading source of caffeine is coffee beans (seeds of the coffee tree), which are also the raw material of instant coffee. In commercially available instant coffee products (which use coffee beans as a raw material, do not add other food raw and auxiliary materials, and do not include instant coffee beverages), the caffeine content is generally > 2.0%, wherein the instant caffeine content using Robusta (Robusta) coffee beans as a raw material is generally > 3.0%, and the instant caffeine content using Arabica (Arabica) coffee beans as a raw material is generally > 2.0%.
Therefore, in order to meet the needs of special people, the low-caffeine technology of coffee and coffee products is increasingly paid attention by scientific researchers at home and abroad, and the demand and consumption of low-caffeine coffee and coffee products for maintaining the flavor and the nutrient components of coffee are rapidly increasing. At present, the demand and consumption of low-caffeine coffee and products thereof in developed countries are rapidly increasing, and the domestic market potential is also great along with the improvement of living standard.
The prior decaffeination technology mainly comprisesHot water removal, solvent extraction and supercritical CO2Extraction and the like.
The method for removing caffeine by using hot water is to remove caffeine by utilizing the solubility of caffeine in hot water, and generally, the caffeine in coffee is extracted by using hot water, and then the caffeine in hot water is extracted and removed by using a solvent. The caffeine can be partially removed by hot water soaking, but other components (such as water-soluble polysaccharide, water-soluble protein, chlorogenic acid and the like) which are easy to dissolve in water in the coffee can be leached in the soaking process, so that the yield of the coffee extract is reduced, and the flavor of the coffee is influenced to a certain degree.
The organic solvent extraction method for removing caffeine usually uses water-insoluble organic solvent such as ethyl acetate, dichloromethane, chloroform, etc. The organic solvent is used for removing, the method is simple and convenient, the removing efficiency is high, but the organic solvent has toxicity and is easy to cause residues, and the safety of the finished product for removing the caffeine is influenced.
Supercritical extraction (SFE) is a separation technique that has been developed in recent years. It uses fluid in supercritical state as solvent, and makes extraction in the region exceeding critical temp. and pressure, and makes supercritical CO2The fluid as solvent is easy to permeate into the material matrix, so that the extracted components are fully dissolved by the distribution and diffusion effect, thereby achieving the purpose of extraction. However, the industrial application of SFE technology for decaffeination is not ideal and, in addition to the high cost, coffee suffers flavor loss during decaffeination.
Disclosure of Invention
The invention aims to solve the technical problem of providing low-caffeine instant coffee with caffeine content less than 1% and no damage to flavor and a preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of low-caffeine instant coffee comprises the following steps:
step (1), soaking green coffee beans in water for 0.5-1.5 h;
steaming the green coffee beans soaked in the step (1) for 0.5-1.5 hours at the temperature of 90-110 ℃ under the steam condition;
step (3), drying the coffee beans steamed in the step (2) until the water content is 10-15% by mass;
roasting the coffee beans dried in the step (3) for 10-20min, and then grinding the roasted coffee beans to the fineness of 5-30 meshes to obtain coffee ground powder;
pre-wetting the coffee ground powder prepared in the step (4) by using water accounting for 20-50% of the mass of the coffee ground powder for 10-30 min, and extracting by using water at the extraction temperature of 170-180 ℃ and the extraction pressure of 0.9-1.2 Mpa for 5-20 min;
and (6) concentrating the extract obtained in the step (5) to 45-55 DEG Brix, and then performing spray drying to obtain the low-caffeine instant coffee.
Raw coffee beans are primarily the kernels of the ripe fruits of the coffee tree. The coffee tree is perennial evergreen shrub or small arbor of Rubiaceae, is a horticultural perennial economic crop, and has oval, dark red berry and two hidden seeds, namely the coffee bean which is familiar to people. The coffee variety is divided into small-grain, medium-grain and large-grain, the former contains low caffeine content and strong fragrance, and the latter two have high caffeine content but poor fragrance. Coffee contains nutrients such as caffeine, protein, crude fat, crude fiber, and sucrose.
Preferably, in the step (1), the weight ratio of the green coffee beans to the water is 1: 1.5-3.
Preferably, in the step (1), the temperature of the water is 20-35 ℃.
Preferably, in the step (2), hot water is sprayed to the green coffee beans every 0.2 to 0.5 hours in the steaming process.
Preferably, in the step (2), the spraying is carried out by using hot water with the temperature of 80-100 ℃.
Preferably, in the step (3), the drying is carried out by airing or air drying.
Preferably, in the step (4), the roasting time of the roasting is controlled to be 9-12 min, the moisture content of the roasted coffee beans is less than 6.0%, and the color value is 80-110.
Preferably, according to the flavor requirement of the low-caffeine instant coffee, the coffee beans can be roasted to be single-burst or double-burst, the temperature of the single-burst beans is 180-190 ℃, and the temperature of the double-burst beans is 200-220 ℃.
Preferably, in the step (5), the pre-wetting is performed by using hot water with the temperature of 80-100 ℃.
The preparation method can adopt conventional and universal equipment in the industry to produce.
Preferably, the spray-drying is carried out using a spray-drying tower manufactured by Kalopha food industries, Inc., Suzhou. The spray drying tower is constructed as described in utility model application No. 201020022379.3.
The low-caffeine instant coffee is prepared by the preparation method, and the caffeine content of the low-caffeine instant coffee is less than 1% by mass.
Due to the implementation of the technical scheme, compared with the prior art, the invention has the following advantages:
the invention creatively invents low-caffeine instant coffee, and creatively uses a processing technology of water soaking, steam steaming of green coffee beans and prolonging of the one-burst roasting time of the coffee beans. The processing technologies of water soaking, steam steaming, prolonging 'one explosion' baking time and the like can obviously reduce the caffeine content of the baked coffee beans and the instant coffee products, and meanwhile, the flavor of the products is not obviously reduced. In addition, the invention does not need to use organic solvent for extraction, has no problem of solvent residue, and ensures the safety of the product food; the supercritical extraction technology (SFE) is not required, and the processing cost is low.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to the following examples. The implementation conditions adopted in the examples can be further adjusted according to different requirements of specific use, the implementation conditions which are not indicated are conventional conditions in the industry, and the unexplained "%" is mass percent.
Table 1 is a list of low caffeine instant coffee materials for each example and comparative example, in units: and (kg).
TABLE 1
Example 1
1000kg of arabica beans were weighed and prepared as follows.
(1) Soaking the coffee beans in 2000kg of 20 deg.C process water for 1 hr, and removing the soaking water;
(2) steaming the coffee beans prepared in the step (1) for 1h by adopting steam at 100 ℃ under normal pressure, and spraying 200kg of hot water (90-100 ℃) once every 0.5 h;
(3) taking out the coffee beans prepared in the step (2), airing, and air-drying until the water content is 12%;
(4) roasting the coffee beans prepared in the step (3) to a first explosion (bean temperature 180-;
(5) grinding the roasted beans prepared in the step (4) to 20 meshes by using a coffee bean grinder;
(6) pre-wetting the coffee ground powder prepared in the step (5) with 500kg of hot water (80 ℃) for 20min, and then, extracting in an extraction tank at the extraction temperature of 175 +/-3 ℃ and the extraction pressure of 1.0 +/-0.05 Mpa for 9 min;
(7) concentrating the extract prepared in the step (6) to 53 ° Brix by a concentration device;
(8) and (3) injecting the coffee concentrated solution prepared in the step (7) into a spray drying tower for spray drying to obtain powder, namely the low-caffeine instant coffee (Arabica grade). The caffeine content of the product is 0.8 percent, and the product has mellow and mild taste, slight bitter taste and mellow and normal fragrance.
Example 2
1000kg of arabica secondary beans are weighed and prepared according to the following steps.
(1) Soaking coffee bean with 2000kg of 25 deg.C process water for 1 hr, and removing the soaking water;
(2) steaming the coffee beans prepared in the step (1) for 1h by adopting steam at 100 ℃ under normal pressure, and spraying 200kg of hot water (90-100 ℃) once every 0.5 h;
(3) taking out the coffee beans prepared in the step (2), airing, and air-drying until the water content is 12%;
(4) roasting the coffee beans prepared in the step (3) to a first explosion (bean temperature 180-;
(5) grinding the roasted beans prepared in the step (4) to 15 meshes by using a coffee bean grinder;
(6) pre-wetting the coffee ground powder prepared in the step (5) with 500kg of hot water (100 ℃) for 20min, and then extracting in an extraction tank at the extraction temperature of 173 +/-3 ℃ and the extraction pressure of 0.95 +/-0.05 Mpa for 12 min;
(7) concentrating the extract prepared in step (6) to 50 ° Brix by a concentration device;
(8) and (3) injecting the coffee concentrated solution prepared in the step (7) into a spray drying tower for spray drying to obtain powder, namely the low-caffeine instant coffee (Arabica second grade). The caffeine content of the product is 0.6 percent, and the product has mellow taste, slight bitterness and pure fragrance.
Example 3
1000kg of three-stage Arabica beans are weighed and prepared according to the following steps.
(1) Soaking coffee bean in 2000kg of 30 deg.C water for 1 hr, and removing the soaking water;
(2) pressurizing the coffee beans prepared in the step (1), steaming for 1h by adopting steam at 110 ℃, and spraying 200kg of hot water (90-100 ℃) once every 0.2 h;
(3) taking out the coffee beans prepared in the step (2), airing, and air-drying until the water content is 12%;
(4) roasting the coffee beans prepared in the step (3) to first explosion (bean temperature 180-;
(5) grinding the roasted beans prepared in the step (4) to 15 meshes by using a coffee bean grinder;
(6) pre-wetting the coffee ground powder prepared in the step (5) by using 500kg of hot water (90 ℃) for 20min, and then, extracting in an extraction tank at the extraction temperature of 180 ℃ and the extraction pressure of 1.2Mpa for 15 min;
(7) concentrating the extract prepared in the step (6) to 53 ° Brix by a concentration device;
(8) and (3) injecting the coffee concentrated solution prepared in the step (7) into a spray drying tower for spray drying to obtain powder, namely the low-caffeine instant coffee (Arabica third level). The caffeine content of the product is 0.5 percent, and the product has strong taste, slight bitterness and mellow fragrance.
Example 4
1000kg of Robusta first-class beans were weighed and prepared as follows.
(1) Soaking coffee bean in 2000kg of 30 deg.C water for 1 hr, and removing the soaking water;
(2) steaming the coffee beans prepared in the step (1) for 1h by adopting steam at 100 ℃ under normal pressure, and spraying 200kg of hot water (90-100 ℃) once every 0.5 h;
(3) taking out the coffee beans prepared in the step (2), airing, and air-drying until the water content is 12%;
(4) roasting the coffee beans prepared in the step (3) to a first explosion (bean temperature 180-;
(5) grinding the roasted beans prepared in the step (4) to 10 meshes by using a coffee bean grinder;
(6) pre-wetting the coffee ground powder prepared in the step (5) with 500kg of hot water (100 ℃) for 20min, and then, extracting in an extraction tank at the extraction temperature of 175 ℃, the extraction pressure of 1.1Mpa for 12 min;
(7) concentrating the extract prepared in step (6) to 50 ° Brix by a concentration device;
(8) and (3) injecting the coffee concentrated solution prepared in the step (7) into a spray drying tower for spray drying to obtain powder, namely the low-caffeine instant coffee (Robasta first-grade beans) of the invention. The caffeine content of the product is 0.9 percent, and the product has strong taste, bitter taste and aroma with Robasta characteristic.
Example 5
1000kg of robusta secondary beans were weighed and prepared as follows.
(1) Soaking coffee bean in 2000kg of 35 deg.C process water for 1 hr, and removing the soaking water;
(2) steaming the coffee beans prepared in the step (1) for 1h by adopting steam at 100 ℃ under normal pressure, and spraying 200kg of hot water (100 ℃) once every 0.5 h;
(3) taking out the coffee beans prepared in the step (2), airing, and air-drying until the water content is 12%;
(4) roasting the coffee beans prepared in the step (3) to secondary explosion (bean temperature 200-;
(5) grinding the roasted beans prepared in the step (4) to 25 meshes by using a coffee bean grinder;
(6) pre-wetting the coffee ground powder prepared in the step (5) with 500kg of hot water (100 ℃) for 20min, and then, extracting in an extraction tank at the extraction temperature of 178 ℃, the extraction pressure of 1.2Mpa and the extraction time of 12 min;
(7) concentrating the extract prepared in the step (6) to 53 ° Brix by a concentration device;
(8) and (3) injecting the coffee concentrated solution prepared in the step (7) into a spray drying tower for spray drying to obtain powder, namely the low-caffeine instant coffee (robusta secondary beans). The caffeine content of the product is 0.7 percent, and the product has strong and slightly bitter taste and aroma with the characteristic of Robasta.
Comparative example 1
1000kg of arabica secondary beans are weighed and prepared according to the following steps.
(1) Roasting the coffee beans to the first explosion (the bean temperature is 180-;
(2) grinding the roasted beans prepared in the step (1) to 15 meshes by using a coffee bean grinder;
(3) pre-wetting the coffee ground powder prepared in the step (2) with 500kg of hot water (100 ℃) for 20min, then extracting in an extraction tank at the extraction temperature of 173 +/-3 ℃ and the extraction pressure of 0.95 +/-0.05 Mpa for 12min
(4) Concentrating the extract prepared in step (3) to 50 ° Brix by a concentration device;
(5) and (3) injecting the coffee concentrated solution prepared in the step (4) into a spray drying tower for spray drying to obtain powder, namely instant coffee (Arabica second grade). The caffeine content of the product is 2.4 percent, and the product has mellow taste, slight bitterness and pure fragrance.
Comparative example 2
1000kg of Robusta first-class beans were weighed and prepared as follows.
(1) Roasting the coffee beans to first explosion (bean temperature 180-;
(2) grinding the roasted beans prepared in the step (1) to 10 meshes by using a coffee bean grinder;
(3) pre-wetting the coffee ground powder prepared in the step (2) by using 500kg of hot water (100 ℃) for 20min, and then, extracting in an extraction tank at the extraction temperature of 175 ℃, the extraction pressure of 1.1Mpa for 12 min;
(4) concentrating the extract prepared in step (3) to 50 ° Brix by a concentration device;
(5) and (3) injecting the coffee concentrated solution prepared in the step (4) into a spray drying tower for spray drying to obtain powder, namely instant coffee (Robasta first-grade beans). The caffeine content of the product is 3.5%, and the product has strong taste, bitter taste and aroma with Robasta characteristic.
The present invention has been described in detail in order to enable those skilled in the art to understand the invention and to practice it, and it is not intended to limit the scope of the invention, and all equivalent changes and modifications made according to the spirit of the present invention should be covered by the present invention.
Claims (4)
1. A preparation method of low-caffeine instant coffee is characterized by comprising the following steps: the method comprises the following steps:
soaking green coffee beans in water for 0.5-1.5 hours, wherein the temperature of the water is 20-35 ℃;
steaming the green coffee beans soaked in the step (1) at 90-110 ℃ for 0.5-1.5 h, and spraying hot water to the green coffee beans every 0.2-0.5 h in the steaming process, wherein the hot water at 80-100 ℃ is adopted for spraying;
step (3), drying the coffee beans steamed in the step (2) until the water content is 10-15% by mass;
roasting the coffee beans dried in the step (3) for 10-20min, wherein the coffee beans can be roasted to be firstly exploded or secondly exploded according to the flavor requirement of the low-caffeine instant coffee, the temperature of the firstly exploded beans is 180-190 ℃, the temperature of the secondly exploded beans is 200-220 ℃, the roasting time of the roasting to be firstly exploded is controlled to be 9-12 min, the moisture mass content of the roasted coffee beans is less than 6.0%, the color value is 80-110, and then the roasted coffee beans are ground to be 5-30 meshes to prepare coffee ground powder;
pre-wetting the coffee ground powder prepared in the step (4) by using water accounting for 20-50% of the mass of the coffee ground powder for 10-30 min, and extracting by using water at the extraction temperature of 170-180 ℃ and the extraction pressure of 0.9-1.2 Mpa for 5-20 min;
and (6) concentrating the extract obtained in the step (5) to 45-55 DEG Brix, and then performing spray drying to obtain the low-caffeine instant coffee.
2. The method of preparing low-caffeine instant coffee according to claim 1, wherein: in the step (1), the weight ratio of the green coffee beans to the water is 1: 1.5-3.
3. The method of preparing low-caffeine instant coffee according to claim 1, wherein: in the step (3), the drying method specifically comprises airing and air drying.
4. The method of preparing low-caffeine instant coffee according to claim 1, wherein: in the step (5), hot water at the temperature of 80-100 ℃ is adopted for pre-wetting.
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| JP6706372B1 (en) * | 2019-07-08 | 2020-06-03 | サントリーホールディングス株式会社 | Low caffeine coffee concentrate |
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| CN112335763A (en) * | 2020-10-20 | 2021-02-09 | 苏州金猫咖啡有限公司 | Preparation method of cold-extracted coffee |
| CN113558128B (en) * | 2021-06-04 | 2024-02-23 | 北京理工大学 | Preparation method of low-caffeine coffee |
| CN114600997A (en) * | 2022-04-01 | 2022-06-10 | 德宏芸茶屋咖啡有限公司 | Production method and production equipment of low-cause coffee beans |
| CN114747645A (en) * | 2022-05-12 | 2022-07-15 | 孙大利 | Preparation method of soda-covered seed coffee |
| CN115968956B (en) * | 2023-03-20 | 2023-07-18 | 云南泰贤生物科技有限公司 | Coffee powder production process for improving caffeine content |
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Address after: 215222 No. 127 Wufang Road, Youyi Industrial Zone, Songling Town, Wujiang District, Suzhou City, Jiangsu Province Applicant after: Jiahe Food Industry Co., Ltd. Address before: 215222 No. 127 Wufang Road, Youyi Industrial Zone, Songling Town, Wujiang District, Suzhou City, Jiangsu Province Applicant before: Suzhou Jiahe Foods Industry Co., Ltd. |
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Effective date of registration: 20201124 Address after: Friendship Industrial Zone, Songling Town, Suzhou City, Jiangsu Province Applicant after: Suzhou golden cat Coffee Co., Ltd Address before: Friendship Industrial Zone Songling town of Wujiang District of Suzhou City, Jiangsu province 215222 five road No. 127 Applicant before: Jiahe Food Industry Co.,Ltd. |
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