CN106900952A - A kind of low fat coffee bean and preparation method - Google Patents
A kind of low fat coffee bean and preparation method Download PDFInfo
- Publication number
- CN106900952A CN106900952A CN201710105587.6A CN201710105587A CN106900952A CN 106900952 A CN106900952 A CN 106900952A CN 201710105587 A CN201710105587 A CN 201710105587A CN 106900952 A CN106900952 A CN 106900952A
- Authority
- CN
- China
- Prior art keywords
- coffee bean
- acid
- low fat
- solution
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
Abstract
The present invention discloses a kind of low fat coffee bean and preparation method, is related to coffee bean preparation field.7% of the fat content of coffee bean of the present invention less than coffee bean total amount.Preparation process includes：Coffee bean is soaked in the acid solution containing acid protease；Coffee bean after rinsing is soaked in the alkaline solution containing alkali protease.The acid solution is the aqueous solution of the pH value less than 3.The acid protease is pepsin, papain.The alkaline solution is the aqueous solution of pH value 9 11.The alkali protease is trypsase, subtilopeptidase A.Beneficial effect：Coffee bean is by after treatment of the invention, the protein content and fat content of coffee bean are decreased obviously.At present, in the market is also without the concept of low fat coffee.
Description
Technical field
The present invention relates to coffee bean preparation field, say in further detail, be related to the preparation field of low fat coffee bean.
Background technology
Coffee is cooked by coffee bean and formed.Coffee bean (when baking), also referred to as mung bean, the inside are to contain fat
With protein.Inventionbroadly, coffee bean is divided into 2 kinds, and one is that (so-called Arabica, Brazil is maximum to arabiancoffee
Producing country), another is Robusta (Vietnam is largest production state).In general, arabiancoffee is (so-called
Arabica, 12~16%, protein content is 13~15% for fat content).And the fat content of Robusta be 7~
10%, protein content is 8~12%.
With the improvement of living standards, people eliminate the reliance on fat and provide energy.On the contrary, the fat of excess intake easily causes
Fat and high fat of blood etc..Accordingly it is desirable to relatively low fat can be taken in.For coffee, if the fat of coffee can be reduced
Fat content, it is possible to reduce to the intake of fat in people's diet.Inventor wishes to prepare the low coffee of fat content
Beans, so that content fatty in reducing coffee.
The content of the invention
Goal of the invention：
It is an object of the invention to design a kind of low fat coffee bean and preparation method, the relatively low coffee of fat content is prepared
Beans.
Technical scheme：
The technical scheme is that preparing a kind of low fat coffee bean, it is characterised in that the fat content of the coffee bean
Less than the 7% of coffee bean total amount.Preparation process includes：(1) coffee bean is soaked in the acid solution containing acid protease；
(2) coffee bean after rinsing is soaked in the alkaline solution containing alkali protease.The acid solution is pH value less than 3
The aqueous solution.The acid protease is pepsin, papain.The alkaline solution is the aqueous solution of pH value 9-11.Institute
Alkali protease is stated for trypsase, subtilopeptidase A.The acid solution can for hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid and
Acetum, or glycine buffer, citrate buffer solution.The alkaline solution can be NaOH, hydroxide
Potassium solution, or phosphate buffer, TRIS buffer and sodium acid carbonate and sodium carbonate liquor.
Beneficial effect：
The beneficial effects of the present invention are, coffee bean by after treatment of the invention, the protein content and fat of coffee bean
Content is decreased obviously, and fat content has the taste of strong tropical fruit (tree) taste and whiskey mixing less than the 7% of coffee bean total amount
Road.
Specific embodiment：
Embodiment 1
Arabiancoffee beans are soaked in 2 in the hydrochloric acid solution that the pepsin containing 1.2 ten thousand unit of activity/g, pH value are 3
Individual hour, stirring in every 15 minutes is once；Then it is dehydrated, rinses, dehydration, rinse step is repeated 3 times；Again by the coffee bean after rinsing
2 hours in the sodium hydroxide solution that the trypsase containing 4800 unit of activity/g, pH value are 9 are soaked in, are stirred within every 15 minutes
Mix once；Then it is dehydrated, rinses, dehydration, rinse step is repeated 3 times；Finally dry, obtain final product.
After treatment, the protein content of arabiancoffee beans is reduced to 12~13% from 13~15%, fat content from 12~
16% is reduced to 6~7%.
Embodiment 2
Robusta's coffee bean is soaked in the hydrochloric acid solution that the pepsin containing 1.2 ten thousand unit of activity/g, pH value are 3
In 2 hours, every 15 minutes stirring once；Then it is dehydrated, rinses, dehydration, rinse step is repeated 3 times；Again by the coffee after rinsing
Coffee beans are soaked in 2 hours, every 15 points in the sodium hydroxide solution that the trypsase containing 4800 unit of activity/g, pH value are 9
Clock is stirred once；Then it is dehydrated, rinses, dehydration, rinse step is repeated 3 times；Finally dry, obtain final product.
After treatment, the protein content of Robusta's coffee bean is reduced to 7~11% from 8~12%, fat content from 7~
10% is low to 3~6%.
Embodiment 3
Arabiancoffee beans are soaked in 2 in the acetum that the papain containing 6000 unit of activity/g, pH value are 2
Individual hour, stirring in every 15 minutes is once；Then it is dehydrated, rinses, dehydration, rinse step is repeated 3 times；Again by the coffee bean after rinsing
It is soaked in 2 hours, every 15 in the sodium carbonate buffer that the subtilopeptidase A containing 10,000 unit of activity/g, pH value are 10
Minute stirring is once；Then it is dehydrated, rinses, dehydration, rinse step is repeated 3 times；Finally dry, obtain final product.
After treatment, the protein content of arabiancoffee beans can be reduced to 10~12% from 13~15%, and fat content can be from
12~16% are reduced to 5~7%.
Embodiment 4
Robusta's coffee bean is soaked in the acetic acid that the papain containing 6000 unit of activity/g, pH value are 2 molten
2 hours in liquid, stirring in every 15 minutes is once；Then it is dehydrated, rinses, dehydration, rinse step is repeated 3 times；Again by after rinsing
Coffee bean be soaked in the sodium carbonate buffer that the subtilopeptidase A containing 10,000 unit of activity/g, pH value are 10 2 it is small
When, stirring in every 15 minutes is once；Then it is dehydrated, rinses, dehydration, rinse step is repeated 3 times；Finally dry, obtain final product.
After treatment, the protein content of Robusta's coffee bean is reduced to 7~10% from 8~12%, fat content from 7~
10% is low to 5~6%.
Claims (10)
1. a kind of low fat coffee bean, it is characterised in that 7% of the fat content of the coffee bean less than coffee bean total amount.
2. according to claims 1 low fat coffee bean preparation method, it is characterised in that step includes：（1）By coffee bean
It is soaked in the acid solution containing acid protease；（2）Coffee bean after rinsing is soaked in the alkali containing alkali protease
In property solution.
3. according to claims 2 low fat coffee bean preparation method, it is characterised in that the acid solution be pH value it is small
In 3 aqueous solution.
4. according to claims 2 low fat coffee bean preparation method, it is characterised in that the acid protease be stomach egg
White enzyme, papain.
5. according to claims 2 low fat coffee bean preparation method, it is characterised in that the alkaline solution be pH value 9-
11 aqueous solution.
6. according to claims 2 low fat coffee bean preparation method, it is characterised in that the alkali protease be pancreas egg
White enzyme, subtilopeptidase A.
7. according to claims 3 low fat coffee bean preparation method, it is characterised in that the acid solution be hydrochloric acid,
Sulfuric acid, phosphoric acid, nitric acid and acetum.
8. according to claims 3 low fat coffee bean preparation method, it is characterised in that the acid solution be glycine
Buffer solution, citrate buffer solution.
9. according to claims 5 low fat coffee bean preparation method, it is characterised in that the alkaline solution be hydroxide
Sodium, potassium hydroxide solution.
10. according to claims 5 low fat coffee bean preparation method, it is characterised in that the alkaline solution be phosphoric acid
Buffer solution, TRIS buffer, sodium acid carbonate and sodium carbonate liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710105587.6A CN106900952A (en) | 2017-02-26 | 2017-02-26 | A kind of low fat coffee bean and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710105587.6A CN106900952A (en) | 2017-02-26 | 2017-02-26 | A kind of low fat coffee bean and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106900952A true CN106900952A (en) | 2017-06-30 |
Family
ID=59209161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710105587.6A Pending CN106900952A (en) | 2017-02-26 | 2017-02-26 | A kind of low fat coffee bean and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106900952A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387325A (en) * | 2019-01-03 | 2020-07-10 | 上海御圆信息科技有限公司 | Fermented coffee beans and processing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101267743A (en) * | 2005-07-18 | 2008-09-17 | 卡夫食品集团公司 | Enzyme-assisted soluble coffee production |
| CN101508936A (en) * | 2009-03-19 | 2009-08-19 | 中国林业科学研究院资源昆虫研究所 | Abstraction method for ben oil |
| CN104026245A (en) * | 2014-06-10 | 2014-09-10 | 江南大学 | Low-fat peanut milk beverage as well as preparation method thereof |
| KR20150120736A (en) * | 2014-04-18 | 2015-10-28 | 김지한 | Method for processing low-fat coffee beans |
-
2017
- 2017-02-26 CN CN201710105587.6A patent/CN106900952A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101267743A (en) * | 2005-07-18 | 2008-09-17 | 卡夫食品集团公司 | Enzyme-assisted soluble coffee production |
| CN101508936A (en) * | 2009-03-19 | 2009-08-19 | 中国林业科学研究院资源昆虫研究所 | Abstraction method for ben oil |
| KR20150120736A (en) * | 2014-04-18 | 2015-10-28 | 김지한 | Method for processing low-fat coffee beans |
| CN104026245A (en) * | 2014-06-10 | 2014-09-10 | 江南大学 | Low-fat peanut milk beverage as well as preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387325A (en) * | 2019-01-03 | 2020-07-10 | 上海御圆信息科技有限公司 | Fermented coffee beans and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734319B (en) | Peanut milk nutrient solution prepared by a kind of peanut meal protein extract | |
| CN102406050A (en) | Walnut low molecular weight polypeptide and preparation method thereof | |
| CN104256771B (en) | One is rich in collagen peptide fruity beverage and processing technology thereof | |
| CN104172101A (en) | Soybean sauce and preparation method thereof | |
| CN101390638B (en) | Coconut milk tea and preparation method thereof | |
| CN102845789A (en) | Ginkgo jam and its preparation method | |
| CN106900952A (en) | A kind of low fat coffee bean and preparation method | |
| CN108359658A (en) | Food-grade meat proteins hydrolase and salt taste essence and meat hydrolysis process for treating | |
| CN105341315A (en) | Protein hydrolyzate preparation technology | |
| CN106387896A (en) | Chinese yam medlar walnut polypeptide chewable tablet for nourishing spleen and kidney and preparation method thereof | |
| CN102396698A (en) | Processing method of mushroom soy | |
| CN105029185A (en) | Maca nutritional food | |
| CN104351749A (en) | Processing method of almond-fragrant mushroom nutritional health-care powder | |
| KR101733139B1 (en) | Radish juice meju, manufacturing method of radish juice meju, manufacturing method of fermented sauce using radish juice meju | |
| CN106723080A (en) | A kind of cocoa flavored fruit vegetable nutrient walnut polypeptide chewable tablets and preparation method thereof | |
| CN104304500A (en) | Baked-flavor walnut beverage and preparation method thereof | |
| CN101366441A (en) | Egg white powder and preparation method thereof | |
| CN104082522A (en) | Preparation method for healthcare instant soybean powder | |
| CN104982549A (en) | Rice pudding bean curd and preparing method of rice pudding bean curd | |
| KR102324337B1 (en) | Tomato Beverage Containing Royal Jelly And Manufacturing Method Thereof | |
| CN103099250B (en) | Ready-to-eat sargassum fusiforme and green soy bean kernel food and process for making same | |
| CN104982545A (en) | Walnut lotus seed tofu and preparation method thereof | |
| CN104839559A (en) | Steamed potato sponge cake | |
| KR101837299B1 (en) | The method of fermentation whey protein and fermentation whey protein | |
| KR20160116131A (en) | Manufacturing method of radish juice meju and manufacturing method of fermented sauce using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |