CN111165632B - Coffee material, coffee beverage and preparation method thereof - Google Patents
Coffee material, coffee beverage and preparation method thereof Download PDFInfo
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- CN111165632B CN111165632B CN201811335978.8A CN201811335978A CN111165632B CN 111165632 B CN111165632 B CN 111165632B CN 201811335978 A CN201811335978 A CN 201811335978A CN 111165632 B CN111165632 B CN 111165632B
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- 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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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- 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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
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Abstract
The present invention provides a method of preparing a coffee material comprising grinding coffee beans or coffee powder to a particle size of less than 70 microns, and a low-caffeine and natural aroma-rich coffee beverage and a method of preparing the same.
Description
Technical Field
The invention relates to a coffee beverage and a preparation method thereof, in particular to a coffee beverage with low caffeine and rich aromatic substances and a preparation method thereof.
Background
Coffee is one of three large non-alcoholic beverages in the world. Coffee is a beverage made from roasted coffee beans, and is a popular main beverage in the world together with cocoa and tea.
Coffee is a evergreen small tree belonging to the family of rubiaceae, coffee drunk in daily life is made by matching coffee beans with various cooking appliances, the coffee beans refer to kernels in coffee tree fruits and are baked by a proper method, the taste of standard coffee should not be bitter, qualified coffee makers can strictly carry out each step of operation during making coffee, and finally coffee presented to guests can present sweetness, acidity, mellow degree or cleanliness degree in taste.
Disclosure of Invention
The invention obtains the coffee raw material with the particle size of less than 70 microns by grinding physical mode for the first time. The coffee material with the particle size has more delicate mouthfeel and no granular feeling in the mouth, and can be used for obtaining the coffee beverage with low caffeine and rich aromatic substances.
Specifically, the present invention relates to the following aspects:
1. a process for preparing a coffee material, which process comprises grinding coffee beans or coffee powder to a particle size of less than 70 microns, preferably less than 60 microns, less than 50 microns, less than 40 microns, less than 30 microns, less than 20 microns or less than 10 microns, wherein the grinding is carried out by a two-step grinding comprising a first grinding with a wet grinder and then a second grinding with a horizontal sand grinder or high-pressure jet grinder, wherein in the first grinding with a wet grinder the input rotation speed at the first grinding is 4000-5000rpm (preferably 4300rpm, 4500rpm, 4700rpm or 4900 rpm), the output rotation speed is 60-80rpm (preferably 65rpm, 70rpm or 75 rpm), and the output rotation speed at the second grinding is 5000-6500rpm (preferably 5300rpm, 5500rpm, 5800rpm, 6000rpm or 6300 rpm), while the feed rate of liquid milk at 55-65 ℃, vegetable oil, butter, medium-chain triglycerides (MCT) or cream (preferably 60 ℃, 65 ℃ or 70 ℃) is 50-300L/hr (preferably 150L/hr, 200L/hr or 250 hr). Preferably, the liquid milk is from milk powder or liquid milk.
2. The method according to any one of claims 1 to 2, wherein in the second grinding step carried out by a horizontal sand mill, the primary grinding rotation speed is 4000 to 6000rpm (preferably 4500rpm, 5000rpm or 5500 rpm), the secondary grinding rotation speed is 6500 to 7500rpm (preferably 6700rpm, 6900rpm, 7100rpm or 7200 rm), the grinding media is media balls (preferably 0.5mm, 1mm, 2mm, 3mm or 4 mm) of 0.5 to 5mm, and the grinding temperature is 50 to 60 ℃ (preferably 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃ or 59 ℃).
3. The process according to any one of claims 1-2, wherein in the second grinding step carried out by a high-pressure jet mill, a pressure is gradually increased to a final pressure of 2.0-2.5MPa (preferably 2.1MPa, 2.2MPa, 2.3MPa or 2.4 MPa).
4. The method of any of claims 1-2, wherein the wet mill is an NSI-CX7 wet mill, the horizontal sand mill is a MEANS SP10-T horizontal sand mill, and the high pressure jet mill is an SP3037 high pressure jet mill.
5. Coffee material prepared according to the process of any one of claims 1 to 4.
6. A coffee beverage comprising the coffee material of 5, preferably the coffee beverage is a low caffeine and aroma rich coffee beverage.
7.6, which further comprises milk (e.g. from milk powder or liquid milk), sugar and/or cocoa powder.
8. A method of preparing a coffee beverage, preferably a low-caffeine and aroma-rich coffee beverage, comprising preparing a coffee material according to the method of any one of claims 1 to 4 above, and mixing the coffee material with milk, sugar and/or cocoa. Preferably, the aromatic substance is selected from the group consisting of methyl mercaptan, dimethyl sulfide, dimethyl disulfide, methyl propionaldehyde, 2-methyl butyraldehyde, 3-methyl butyraldehyde, 2-methyl furan, N-methyl pyrrole, or combinations thereof.
The national standard GB/T30767-2014 states that under the condition that the coffee has a certain solid content (the solid content of the coffee is more than or equal to 0.5g/100 mL), the caffeine content of the beverage is less than or equal to 50mg/kg and less than 200mg/kg (the value is the ratio of the caffeine content to the solid weight of the coffee), and the beverage is called low-caffeine beverage. Traditional low-caffeine coffee is prepared by extracting coffee beans and removing a part of caffeine.
The invention adopts a physical grinding method without chemical extraction to obtain the coffee raw material with high yield and granularity less than 70 microns, thereby preparing the coffee beverage with low caffeine. Meanwhile, the content of aromatic substances is improved by grinding the coffee beans with the fat, the coffee beans contain fat-soluble volatile substances, the fat-soluble volatile substances can volatilize in hot water in a common extraction method, and the coffee beans and the fat-soluble solution can retain more fat-soluble substances when being ground simultaneously. Further more aroma substances of the coffee are kept, and the grinding can obtain 60-70% of the aroma substances, while the traditional method only obtains 30-40% of the aroma substances. The aromatic substances are inherent in coffee beans and comprise methyl mercaptan, dimethyl sulfide, dimethyl disulfide, methyl propionaldehyde, 2-methyl butyraldehyde, 3-methyl butyraldehyde, 2-methyl furan and N-methyl pyrrole.
In a preferred embodiment, the process of the present invention provides a 90% ratio of coffee particles having a particle size of less than 70 microns to total coffee solids (see Dx (90) value) by physical grinding, whereas conventional processes provide only 30% to 40% of the total coffee solids content of the directly drinkable extract (i.e., coffee particles having a particle size of less than 70 microns). The method ensures that the caffeine content is in the national standard range by increasing the solid content. The traditional coffee extraction method is to coarsely grind coffee beans and then repeatedly filter the coffee beans with water, and because the coffee beans are coarsely ground, part of coarse-grained coffee beans are remained in residues during filtering, so that the solid content of coffee in the filtered coffee liquid is low, and further the standard of low-caffeine beverages is not met, and part of caffeine needs to be additionally removed. The method of the invention does not need a filtering step because the granularity of the obtained coffee raw material is less than 70 microns, and compared with the traditional chemical extraction method, the method of the invention can invisibly obviously increase the content of solid matters under the condition of the same dosage of coffee bean raw material, thereby preparing the coffee beverage with low caffeine.
Detailed Description
The technical solutions in the implementation of the present invention will be clearly and completely described below with reference to the following embodiments of the present invention, which are only used for illustrating the present invention and do not limit the protection scope of the present invention. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
In the first-step grinding of the wet grinder, an NSI-CX7 wet grinder is selected, a hot water pump is started, liquid milk, vegetable oil, butter, MCT or cream are fed (55-65 ℃), first-stage grinding is started, the input rotation speed is 4000-5000rpm, solid-gas separation and stirring are started, and the output rotation speed is 60-80rpm; starting secondary grinding, outputting at 5000-7000rpm, adjusting feeding flow rate to 50-300L/h, and adjusting screw conveying speed to 1200r/min.
In the second grinding step in a horizontal sand mill, the primary grinding speed is 4000-6000rpm (preferably 4500rpm, 5000rpm or 5500 rpm), the secondary grinding speed is 5000-6500rpm (preferably 6700rpm, 6900rpm, 7100rpm or 7200 rm), the grinding media is 0.5-5mm media balls (preferably 0.5mm, 1mm, 2mm, 3mm or 4 mm), and the grinding temperature is 50-58 deg.C (preferably 51 deg.C, 52 deg.C, 53 deg.C, 54 deg.C, 55 deg.C, 56 deg.C or 57 deg.C).
In the second grinding step with a high-pressure jet mill, the pressure is gradually increased to a final pressure of 2.0-2.5MPa (preferably 2.1MPa, 2.2MPa, 2.3MPa or 2.4 MPa).
Example 1 preparation of coffee Material
Setting various parameters of the wet grinder: the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the input rotating speed of primary grinding is 4000rpm, the output rotating speed of primary grinding is 60rpm, the output rotating speed of secondary grinding is 5000rpm, the feeding flow of coffee beans is adjusted to be 50L/h, and the screw conveying speed is adjusted to be 1200r/min.
Adding ground coffee bean powder of 20 meshes into a feed hopper of an NSI-CX7 wet grinder in batches, starting a hot water pump, starting a feeder after observing that 55-degree liquid milk enters a primary grinding cavity, starting a screw rod for conveying, starting solid-gas separation and stirring, starting primary grinding and dynamic secondary grinding, and grinding for 30 minutes.
The method comprises the steps of putting materials ground by a wet grinding machine into a circulating grinder of a MEANS SP10-T horizontal sand mill, continuously conveying the materials from a material cylinder to the grinder for grinding through a circulating pump, then returning to the material cylinder for circulation, wherein during the first operation, the conventional selection is that the supply amount of the materials does not exceed 85% of the amount of a grinder of the device normally so as to avoid influencing the grinding effect, checking the liquid level of sealing liquid, adjusting the pressure of the sealing liquid, filling the materials with a funnel, piling the materials into a material filling opening, covering a cover of the material filling opening, clicking a starting switch, starting a stirring motor (about 1-2 seconds) to fill the rest materials, and discontinuously starting a stirring shaft until all the materials reach the top end of the grinding cylinder, wherein the grinding cylinder is filled with liquid, the primary grinding rotating speed is 4000rpm, and the secondary grinding rotating speed is 5000rpm. The grinding medium adopts 5mm medium balls, the grinding temperature is 50 ℃, the rotating speed is 1200r/min, and the operation time is 30min. The coffee particle size in the coffee liquor obtained by grinding is below 70 microns on average, and the measured values are shown in the following table 1.
The fragrance materials were measured as follows:
0.6mL of coffee liquid beverage was added to a 2mL curved top ampoule, repeated, and allowed to stand at 25 ℃ for 1 hour until it reached equilibrium. Samples were analyzed in headspace mode using an autosampler. 1cm of fiber coated with carbon molecular sieve, divinylbenzene and polydimethylsiloxane was inserted into the headspace and allowed to stand at 25 ℃ for 10 minutes to allow equilibration. The fibers were removed from the sample and placed in the inlet of a gas chromatograph equipped with a 0.75mm inner diameter pad and treated at 250 ℃ for 10 minutes. During the first 2 minutes of desorption, the suction was turned off and the fibers were cleaned. And turning on the SCAN mode mass spectrometer to perform the GC separation and detection in an E1 mode of a scanning range of 29-300m/z, and detecting and analyzing the relative content of aromatic substances.
Example 2 preparation of coffee materials
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 4500rpm, the primary grinding output rotating speed is 70rpm, the secondary grinding output rotating speed is 6000rpm, the coffee bean feeding flow is adjusted to 200L/h, the screw conveying speed is adjusted to 1200r/min, and after the vegetable oil and the water are mixed according to the ratio of 1:8 (the mixing ratio of the vegetable oil and the water is calculated according to the solid content of the liquid milk), the mixture is heated to the temperature of 55 ℃.
In the second grinding step by the horizontal sand mill, the primary grinding speed is 4000rpm, the secondary grinding speed is 5000rpm, the grinding medium is 4mm, and the grinding temperature is 57 ℃.
The coffee particles in the coffee liquid obtained by grinding have an average particle size of less than 60 microns, and the measured values are shown in the following table 2.
Example 3.
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 5000rpm, the primary grinding output rotating speed is 80rpm, the secondary grinding output rotating speed is 7000rpm, the coffee bean feeding flow is adjusted to 300L/h, the screw conveying speed is adjusted to 1200r/min, and butter and water are heated to 60 ℃ after being mixed according to the ratio of 1:8 (the mixing ratio of the butter and the water is calculated according to the solid content of the liquid milk).
In the second grinding step of the horizontal sand mill, the primary grinding speed is 4000rpm, the secondary grinding speed is 5500rpm, the grinding medium is 3mm, and the grinding temperature is 56 ℃.
The coffee particle size in the coffee liquor obtained by grinding is on average below 50 microns, and the measured values are shown in table 3 below.
Example 4 preparation of coffee Material
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 5000rpm, the primary grinding output rotating speed is 80rpm, the secondary grinding output rotating speed is 6000rpm, the coffee bean feeding flow rate is adjusted to 200L/h, the screw conveying speed is adjusted to 1200r/min, MCT and water are mixed according to the ratio of 1:8 (the mixing ratio of MCT and water is calculated according to the solid content of liquid milk), and the mixture is heated to the temperature of 65 ℃.
In the second grinding step of the horizontal sand mill, the primary grinding speed is 5000rpm, the secondary grinding speed is 5500rpm, the grinding medium is 3mm, and the grinding temperature is 58 ℃.
The coffee particle size in the ground coffee liquid averaged below 40 microns, and 5 sample particle size measurements are shown in table 4 below.
Example 5 preparation of coffee materials
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 5000rpm, the primary grinding output rotating speed is 80rpm, the secondary grinding output rotating speed is 6000rpm, the coffee bean feeding flow is adjusted to 200L/h, the screw conveying speed is adjusted to 1200r/min, and after the cream and the water are mixed according to the ratio of 1:8 (the mixing ratio of the cream and the water is calculated according to the solid content of the liquid milk), the mixture is heated to 55 ℃.
And replacing the second step of grinding in the horizontal sand mill with the high-pressure jet mill, respectively opening a cooling water valve, opening a feed valve, switching on a jet mill main switch, respectively starting a booster pump and a high-pressure pump, starting pressurization, gradually increasing the frequency from low frequency to high frequency, and finally reaching the pressure of 2.0 MPa. Grinding until the particle size of the coffee powder is below 30 microns on average. See table 5 below for measured values.
Example 6 preparation of coffee materials
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feed rate is 15KG/h, the charge pump is 3.5L/min, the screw rod feeding parameter is 20.5KG/h, the primary grinding input rotational speed is 5000rpm, the primary grinding output rotational speed is 80rpm, the output rotational speed of secondary grinding is 6000rpm, the coffee bean feed flow of advancing is adjusted to 200L/h, the screw rod carries the speed governing to 1200r/min, cream and water are according to 1:8 (the mixing ratio of the cream to the water is calculated according to the solid content of the liquid milk), and heating to 65 ℃.
In the second grinding step by the horizontal sand mill, the primary grinding speed was 5000rpm, the secondary grinding speed was 6500rpm, the grinding medium was 0.5mm, and the grinding temperature was 60 ℃.
The coffee size in the ground coffee solution was below 20 microns and 5 samples were given the particle size measurements in table 6 below.
Example 7 preparation of coffee Material
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 5000rpm, the primary grinding output rotating speed is 80rpm, the secondary grinding output rotating speed is 6000rpm, the coffee bean feeding flow rate is adjusted to 200L/h, the screw conveying speed is adjusted to 1200r/min, and the liquid milk temperature is 65 ℃.
And replacing the second step of grinding in the horizontal sand mill with the high-pressure jet mill, respectively opening a cooling water valve, opening a feed valve, switching on a main switch of the jet mill, respectively starting a booster pump and a high-pressure pump, starting pressurization, gradually increasing the frequency from low frequency to high frequency, and finally reaching the pressure of 2.5MPa. Grinding until the particle size of the coffee powder is below 10 microns on average. See table 7 below for measured values.
Example 8 preparation of caffeine beverage
1) 600 kg of the coffee liquid obtained in example 1 (sample No. 1) was taken, and sodium hydrogencarbonate (for adjusting the pH, a buffered salt solution such as sodium carbonate, sodium hexametaphosphate, disodium hydrogenphosphate, or sodium citrate can be used) was added thereto to adjust the pH to 7.1, followed by high-speed stirring for 10 to 40 minutes. Adding white sugar (50 kg) into water, and mixing at 50-70 deg.C for 15-35 min. Mixing ground coffee solution with adjusted pH, milk powder mixed solution and white sugar water, adding appropriate amount of water (the amount can be adjusted as required), and adding essence. And (3) sterilization: sterilizing the mixed solution by UHT at 137 deg.C for 4-60s, or sterilizing at 121-139 deg.C for 5-40min. Then canning at 20-30 deg.C.
Table 8. Coffee beverage formula is as follows:
| addition amount (w/w%) | |
| Ground coffee solution | 60 |
| Essence | 0.3 |
| White granulated sugar | 5 |
| Sodium bicarbonate | 1 |
| Water (I) | 33.7 |
| In total | 100 |
Method for measuring caffeine content
Weighing 1g (accurate to 0.001 g) of uniform sample which is crushed to be less than 30 meshes, putting the uniform sample into a 250mL conical flask, adding about 200mL of water, boiling in a water bath for 30min, shaking occasionally, taking out running water for cooling for 1min, adding 5g of magnesium oxide, shaking, putting into the boiling water bath for 20min, taking out the conical flask, cooling to room temperature, transferring into a 250mL volumetric flask, adding water to a constant volume of 150mL, shaking uniformly, standing, taking supernatant, and filtering by a microporous filter membrane for later use. And injecting the sample solution into a liquid chromatograph, determining the quality by retention time, recording peak area, and obtaining the concentration of caffeine in the solution to be detected according to a standard curve.
The caffeine content of the obtained coffee beverage was 46mg/kg.
2) The Vietnam robusta coffee bean is extracted according to the chemical extraction method described in Verfahren zur Entcoffeiniering von Rohkaffee reference published in HUBERT, PETER 1978, ground, mixed with water in a ratio of 1:8, centrifuged for 30 minutes at 1500 rpm of a centrifuge, the supernatant is decanted, the decanted residual liquid is sucked dry with filter paper, the mass is weighed, and the proportion of the precipitate in the solution is calculated to obtain a centrifugal precipitation rate of 1.6%.
The coffee beverage obtained by the formula is centrifuged for 30 minutes at 1500 revolutions of a centrifuge, and the centrifugal precipitation rate is only 0.7 percent, so that the coffee beverage has good suspension property and hardly tastes residues.
Example 9
The experiment of example 8 was repeated except that the sample number 1 of example 1 was changed to the sample of the following table, and the caffeine content and the centrifugal sedimentation rate obtained were as shown in the following table 9.
TABLE 9
| Caffeine content (mg/kg) | Centrifugal Settlement Rate (%) | |
| Sample 6 of example 2 | 43 | 0.8 |
| Sample 11 of example 3 | 41 | 0.8 |
| Sample 16 of example 4 | 40 | 0.8 |
| Sample 21 of example 5 | 39 | 0.7 |
| Sample 26 of example 6 | 38.5 | 0.7 |
| Sample 31 of example 7 | 38 | 0.6 |
Comparative example 1
The procedure of example 1 was repeated, in which only the liquid milk fed in the wet mill was replaced with water, to compare the contents of aromatic substances. It can be seen from the data in the table that the replacement of water with liquid milk does not affect the particle size of the coffee material obtained, but results in a reduced content of aromatic substances in the coffee material. See table 10.
The centrifugal sedimentation rate and caffeine content of comparative example 1 are shown in Table 11.
TABLE 11
| Caffeine content (mg/kg) | Centrifugal Settlement Rate (%) | |
| Sample 38 of comparative example 1 | 44 | 0.7 |
Comparative example 2
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 5000rpm, the primary grinding output rotating speed is 80rpm, the secondary grinding output rotating speed is 6000rpm, the coffee bean feeding flow is adjusted to 200L/h, the screw conveying speed is adjusted to 1200r/min, and the liquid milk temperature is 50 ℃.
In the second grinding step by the horizontal sand mill, the primary grinding speed was 3000rpm, the secondary grinding speed was 4000rpm, the grinding media was 5mm, and the grinding temperature was 30 ℃.
The coffee particle size in the ground coffee solution averaged over 80 microns, and 5 sample particle size measurements are shown in table 12 below.
The centrifugal sedimentation rate and the caffeine content of comparative example 2 are shown in Table 13
Watch 13
| Caffeine content (mg/kg) | Centrifugal sedimentation Rate (%) | |
| Sample 44 of comparative example 1 | 99 | 1.8 |
Comparative example 3
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
setting various parameters of the wet grinding machine: the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the input rotating speed of primary grinding is 3000rpm, the output rotating speed of primary grinding is 50rpm, the output rotating speed of secondary grinding is 3500rpm, the feeding flow of coffee beans is adjusted to be 40L/h, and the screw conveying speed is adjusted to be 1200r/min.
Adding ground coffee bean powder of 20 meshes into a feed hopper of an NSI-CX7 wet grinding machine in batches, starting a hot water pump, starting a feeder after 30-degree vegetable oil (the proportion of the vegetable oil to water is 1: 8) enters a primary grinding cavity, starting a screw rod for conveying, starting solid-gas separation and stirring, starting primary grinding and dynamic secondary grinding, and grinding for 10 minutes.
The method comprises the steps of putting materials ground by a wet grinding machine into a circulating grinder of a MEANS SP10-T horizontal sand mill, continuously conveying the materials from a material cylinder to the grinder for grinding through a circulating pump, then returning to the material cylinder for circulation, wherein during the first operation, the conventional selection is that the supply amount of the common materials does not exceed 85% of the amount of a grinder of the device so as to avoid influencing the grinding effect, checking the liquid level of sealing liquid, adjusting the pressure of the sealing liquid, filling the materials with a funnel, piling the materials into a material filling opening, covering a cover of the material filling opening, clicking a starting switch, starting a stirring motor (about 1-2 seconds) to fill the rest materials, and discontinuously starting a stirring shaft until all the materials reach the top end of the grinding cylinder, wherein the grinding cylinder is filled with liquid, the primary grinding rotating speed is 3000rpm, and the secondary grinding rotating speed is 3500rpm. The grinding medium adopts 5mm medium balls, the grinding temperature is 30 ℃, the rotating speed is 1200r/min, and the operation time is 10min. The coffee particles in the coffee liquid obtained by grinding have on average a particle size of less than 120 microns, and the measured values are given in table 14 below.
The centrifugal sedimentation rate and the caffeine content of comparative example 3 are shown in Table 15
Watch 15
| Caffeine content (mg/kg) | Centrifugal Settlement Rate (%) | |
| Sample 48 of comparative example 3 | 193 | 2.0 |
Comparative example 4
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
setting various parameters of the wet grinder: the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 5500rpm, the primary grinding output rotating speed is 85rpm, the secondary grinding output rotating speed is 8000rpm, the coffee bean feeding flow rate is adjusted to 350L/h, and the screw conveying speed is adjusted to 1200r/min.
Adding ground coffee bean powder of 20 meshes into a feed hopper of an NSI-CX7 wet grinder in batches, starting a hot water pump, starting a feeder after observing that 80-degree butter (the ratio of the butter to water is 1: 8) enters a primary grinding cavity, starting screw conveying, starting solid-gas separation stirring, starting primary grinding and dynamic secondary grinding, and grinding for 40 minutes.
The method comprises the steps of putting materials ground by a wet grinding machine into a circulating grinder of a MEAS SP10-T horizontal sand mill, continuously conveying the materials from a material cylinder to the grinder through a circulating pump for grinding, then returning to the material cylinder for circulation, wherein during the first operation, the conventional selection is that the supply amount of the materials does not exceed 85% of the amount of a grinder of the device to avoid influencing the grinding effect, checking the liquid level of sealing liquid, adjusting the pressure of the sealing liquid, filling the materials into a funnel, stacking the materials into a material filling opening, covering a cover of the material filling opening, clicking a starting switch, starting a stirring motor (for about 1-2 seconds) to fill the rest materials, and discontinuously starting a stirring shaft until all the materials reach the top end of the grinding cylinder, wherein the grinding cylinder is filled with liquid, the primary grinding rotating speed is 5500rpm, and the secondary grinding rotating speed is 8000rpm. The grinding medium is 5mm medium balls, the grinding temperature is 80 ℃, the rotating speed is 1200r/min, and the operation time is 40min. The coffee particles in the coffee liquid obtained by grinding averaged to below 90 microns, and the measured values are given in table 16 below.
The centrifugal sedimentation rate and the caffeine content of comparative example 4 are shown in Table 17
TABLE 17
| Caffeine content (mg/kg) | Centrifugal Settlement Rate (%) | |
| Sample 53 of comparative example 4 | 99 | 1.8 |
Claims (27)
1. A process for preparing a coffee material, which comprises grinding coffee beans or coffee powder to a particle size of less than 70 μm, wherein the grinding is carried out by two-stage grinding, comprising a first-stage grinding with a wet grinder and then a second-stage grinding with a horizontal sand grinder or a high-pressure jet grinder, wherein in the first-stage grinding with the wet grinder the input rotation speed is 4000-5000rpm, the output rotation speed is 60-80rpm, and the output rotation speed is 5000-7000rpm, while the feed flow rate of liquid milk, vegetable oil, butter, medium-chain triglyceride or cream at 55-65 ℃ is 50-300L/h, and wherein in the second-stage grinding with the horizontal sand grinder the first-stage grinding rotation speed is 4000-6000rpm, the second-stage grinding rotation speed is 5000-6500rpm, the grinding medium is media balls, the grinding temperature is 50-60 ℃, and wherein in the second-stage grinding with the high-pressure jet grinder the pressure is gradually increased to a final pressure of 2.0-2.5MPa.
2. The method of claim 1, wherein the coffee beans or coffee grounds are ground to a particle size of less than 60 microns.
3. The method of claim 1, wherein the coffee beans or coffee grounds are ground to a particle size of less than 50 microns.
4. The method of claim 1, wherein the coffee beans or coffee grounds are ground to a particle size of less than 40 microns.
5. The method of claim 1, wherein the coffee beans or coffee grounds are ground to a particle size of less than 30 microns.
6. The method of claim 1, wherein the coffee beans or coffee grounds are ground to a particle size of less than 20 microns.
7. The method of claim 1, wherein the coffee beans or coffee grounds are ground to a particle size of less than 10 microns.
8. The method of claim 1, wherein the input rotation rate at the first stage of grinding is 4300rpm, 4500rpm, 4700rpm, or 4900rpm.
9. The method of claim 1, wherein the output speed is 65rpm, 70rpm, or 75rpm.
10. The method of claim 1, wherein the secondary milling has an output speed of 5500rpm, 6000rpm, or 6500rpm.
11. The method of claim 1, wherein the temperature of the liquid milk, vegetable oil, butter, medium chain triglyceride, or cream is 60 ℃, 65 ℃, or 70 ℃.
12. The method of claim 1, wherein the feed rate of liquid milk, vegetable oil, butter, medium chain triglyceride, or whipped cream is 100L/hr, 150L/hr, 200L/hr, or 250L/hr.
13. The method as set forth in claim 1, wherein in the second-step grinding by the horizontal sand mill, the primary pulverization rotation speed is 4500rpm, 5000rpm or 5500rpm.
14. The method as set forth in claim 1, wherein the secondary pulverization is carried out at 5300rpm, 5500rpm, 5800rpm, 6000rpm or 6300rpm in the second grinding by the horizontal sand mill.
15. The process of claim 1, wherein in the second grinding step carried out by a horizontal sand mill, the grinding media are 0.5mm, 1mm, 2mm, 3mm or 4mm media balls.
16. The method of claim 1, wherein in the second grinding step performed by the horizontal sand mill, the grinding temperature is 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃, 59 ℃, or 60 ℃.
17. The method of claim 1, wherein the liquid milk is from milk powder or liquid milk.
18. The process according to any one of claims 1 to 17, wherein in the second grinding step carried out by a high-pressure jet mill, a pressure is gradually increased to a final pressure of 2.1MPa, 2.2MPa, 2.3MPa or 2.4MPa.
19. The method of any one of claims 1-17, wherein the wet mill is an NSI-CX7 wet mill, the horizontal sand mill is a MEANS SP10-T horizontal sand mill, and the high pressure jet mill is an SP3037 high pressure jet mill.
20. A coffee material prepared according to the method of any one of claims 1 to 19.
21. A coffee beverage comprising the coffee material of claim 20.
22. The coffee beverage of claim 21, which is a low-caffeine, aroma-rich coffee beverage.
23. The coffee beverage of claim 21 or 22, further comprising milk, sugar and/or cocoa powder.
24. The coffee beverage of claim 23, wherein the milk is milk powder or liquid milk.
25. A method of preparing a coffee beverage comprising preparing a coffee material according to the method of any one of claims 1-17, mixing the coffee material with milk, sugar and/or cocoa powder.
26. The method of claim 25, wherein the coffee beverage is a low-caffeine, aroma-rich coffee beverage.
27. The method of claim 26, wherein the aromatic substance is selected from the group consisting of methyl mercaptan, dimethyl sulfide, dimethyl disulfide, methyl propionaldehyde, 2-methyl butyraldehyde, 3-methyl butyraldehyde, 2-methyl furan, N-methyl pyrrole, or combinations thereof.
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