CN111728069A - Preparation method of coffee extract - Google Patents
Preparation method of coffee extract Download PDFInfo
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- CN111728069A CN111728069A CN202010722292.5A CN202010722292A CN111728069A CN 111728069 A CN111728069 A CN 111728069A CN 202010722292 A CN202010722292 A CN 202010722292A CN 111728069 A CN111728069 A CN 111728069A
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- enzymolysis
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- 239000000284 extract Substances 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000000605 extraction Methods 0.000 claims abstract description 26
- 102000005744 Glycoside Hydrolases Human genes 0.000 claims abstract description 19
- 108010031186 Glycoside Hydrolases Proteins 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000000758 substrate Substances 0.000 claims description 9
- 102000006995 beta-Glucosidase Human genes 0.000 claims description 5
- 108010047754 beta-Glucosidase Proteins 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000001256 steam distillation Methods 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 229930182470 glycoside Natural products 0.000 claims description 3
- 150000002338 glycosides Chemical class 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 102000004366 Glucosidases Human genes 0.000 claims description 2
- 108010056771 Glucosidases Proteins 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 19
- 235000013399 edible fruits Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000014347 soups Nutrition 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 241000723377 Coffea Species 0.000 description 80
- 239000003205 fragrance Substances 0.000 description 21
- 230000001953 sensory effect Effects 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 9
- 239000002002 slurry Substances 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 230000002255 enzymatic effect Effects 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 4
- 239000008367 deionised water Substances 0.000 description 4
- 229910021641 deionized water Inorganic materials 0.000 description 4
- 238000004821 distillation Methods 0.000 description 4
- HFJRKMMYBMWEAD-UHFFFAOYSA-N dodecanal Chemical compound CCCCCCCCCCCC=O HFJRKMMYBMWEAD-UHFFFAOYSA-N 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 4
- 238000001223 reverse osmosis Methods 0.000 description 4
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 230000003292 diminished effect Effects 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 229960001047 methyl salicylate Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000178 monomer Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000007460 Coffea arabica Nutrition 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000745768 Pluchea carolinensis Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 125000000623 heterocyclic group Chemical group 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002390 rotary evaporation Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
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Classifications
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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
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/246—Addition of, or treatment with, enzymes or microorganisms
-
- 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
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
According to the preparation method of the coffee extract, the coffee aroma extract product is extracted by gas-liquid countercurrent, then the rest coffee soup is concentrated, ethanol is added, and finally, glycosidase is added for enzymolysis to obtain the coffee extract with flower aroma and fruit aroma. The method removes the foreign flavor interference in the coffee extract by extraction, and achieves the effects of better enzymolysis effect and more aromatic flavor by the process of firstly concentrating and then carrying out enzymolysis.
Description
Technical Field
The present invention relates to a method for preparing coffee extract, more specifically a method for preparing coffee extract which removes the original aroma components in coffee and further imparts specific floral, fruity and green aroma.
Background
Coffee produced all over the world is characterized. Such as: brazil coffee: moderate bitter, soft flavor, running tropical mouthfeel, is an excellent base for mixed coffee; columbia coffee: smooth sour taste and sweet flavor, and mellow and rich taste; mantning coffee: heavy fragrance deposition; yunnan arabica coffee: thick but not bitter, fragrant but not intense, slightly sour, etc. Coffee can present different aroma types according to different production places and different manufacturing processes, the aroma components of the coffee mainly comprise alcohols, aldehydes, ketones, heterocycles and the like, and the aroma types mainly present are roast aroma, burnt aroma, sweet aroma, nut aroma, flower aroma, fruit aroma and the like; and the coffee mainly with flower fragrance and fruit fragrance is less, the coffee mainly prepared by the water washing fermentation process has certain flower fragrance and fruit fragrance, and the cold extraction process can better embody the flower fragrance and fruit fragrance of the coffee. Generally, high quality coffee or coffee prepared by a special water washing process has better and stronger flower and fruit fragrance. Therefore, it is desirable to find a simple and effective technique for extracting the floral and fruity aroma of coffee to achieve better aroma and taste of coffee.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method capable of endowing the coffee extract with specific flower fragrance, fruit fragrance and green fragrance, so that the extract has strong fragrance and less foreign flavor and can be applied to various different types of beverages or essences.
In order to achieve the above object, the present invention provides a method for preparing coffee extract, comprising the steps of:
a) obtaining coffee aroma extract by adopting a steam distillation method;
b) filtering and concentrating the extracted residue to obtain coffee extract with solid content Brix not less than 6%;
c) adding ethanol into the coffee extract obtained in the step b to obtain an ethanol-containing coffee extract;
d) and c, adding glycosidase into the ethanol-containing coffee extract obtained in the step c, carrying out enzymolysis for 1-72h at 25-60 ℃, and inactivating enzyme to obtain the coffee extract.
In a further scheme, the steam distillation method is a gas-liquid countercurrent contact extraction method.
In a further embodiment, the coffee extract obtained in step b has a solid content Brix of 6-30%.
In a further scheme, the ethanol content of the ethanol-containing coffee extract obtained in the step c is 5-20% by mass.
In a further scheme, the glycosidase in the step d is at least 1 of beta-glucosidase and beta-primrose glucosidase.
In a further scheme, the glycosidase takes glycoside substances of compound monomers with flowery scent and sweet scent as substrates.
Compared with the prior art, the invention has the following advantages:
(1) the method completely extracts the aroma components in the coffee by using a gas-liquid countercurrent contact extraction method, not only can obtain an aroma extract product with strong aroma, but also can remove the aroma components in the coffee extract, thereby reducing the foreign flavor interference on the coffee extract developed by the invention;
(2) according to the invention, a certain content of ethanol is added before enzymolysis, so that the preservative effect can be achieved without heat sterilization, the fragrance loss after enzymolysis of glycosidase can be reduced to the maximum extent, the production process flow is simplified, and the enzymolysis effect of glycosidase can be promoted;
(3) the glycosidase selected by the invention mainly takes glycoside substances of compound monomers with flower fragrance, fruit fragrance and green fragrance as substrates, through glycosidase enzymolysis, the aroma component concentration in coffee can be increased, aroma components lacking in coffee, such as lauraldehyde and methyl salicylate, can be generated, and the flower fragrance, fruit fragrance and green fragrance components in the coffee extract are mainly increased, so that the natural coffee extract with better and stronger aroma quality can be obtained, and the glycosidase can be applied to different types of beverages or essences, and the application range of the product is expanded;
(4) the invention adopts a process of first concentrating and then carrying out enzymolysis. It should be noted that too low or too high a solid content may affect the subsequent glycosidase enzymolysis effect. In the traditional extracting solution enzymolysis process, generally, extracted extracting solution is directly subjected to glycosidase enzymolysis, and then enzymolysis solution is filtered and concentrated to prepare a finished product, but in the research of the invention, when the extracting solution after coffee extraction is directly subjected to glycosidase enzymolysis, the Brix content is generally 0.5-1.5%, the glycosidase enzymolysis aroma-enhancing effect is poor, the extracting solution is concentrated firstly, and then enzymolysis is carried out until the Brix is more than or equal to 6%, the enzymolysis aroma-enhancing effect is greatly improved, presumably, the enzyme activity of the glycosidase is in direct proportion to the enzymolysis substrate content, when the substrate content is lower, the enzyme activity is inhibited, the substrate content is higher, and the enzymolysis effect is better; however, when Brix is too high, for example Brix > 30%, enzymatic flavouring is diminished, possibly associated with a reduction in enzyme activity due to too low water activity in the concentrate. Therefore, the invention sets the Brix value at 6-30%, the enzymolysis effect is better, the flavor is more intense
Drawings
Figure 1 is a graph comparing sensory scores of example 1 and comparative 1.
Figure 2 is a graph comparing sensory scores of example 1 and comparative 2.
FIG. 3 is a GC-MS analysis of an enzymatically hydrolyzed coffee extract.
FIG. 4 is a GC-MS analysis of an enzymatically hydrolyzed coffee extract.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
Example 1.
The coffee extract described in this example is prepared by pulverizing 50.0kg of coffee material and mixing with deionized water to obtain a coffee slurry, wherein the mass ratio of coffee to water after mixing is 1: 20; performing vapor-liquid countercurrent contact circulating distillation extraction by using rotary cone column extraction tower equipment, wherein the extraction temperature is 90 ℃, the flow rate of slurry is 550L/h, the vacuum degree is-55 kpa, and after extraction is performed for 10min, collecting about 55.1kg of coffee aroma extract. Wherein the extracted coffee soup is subjected to rough filtration, centrifugation, fine filtration and concentration by a reverse osmosis membrane, and then concentrated to Brix of 6.0 percent to obtain 78.2kg of coffee extract, 20 percent of ethanol is added, 300.0g of beta-glucosidase is added, the enzymolysis temperature is 35 ℃, the enzymolysis time is 48 hours, and the product 1 is obtained by inactivating enzyme at low temperature.
Comparative example 1.
Crushing 50.0kg of coffee raw material, mixing with deionized water to obtain coffee slurry, wherein the mass ratio of the coffee to the water is 1: 20; performing vapor-liquid countercurrent contact circulating distillation extraction by using rotary cone column extraction tower equipment, wherein the extraction temperature is 90 ℃, the flow rate of slurry is 550L/h, the vacuum degree is-55 kpa, and after extraction is performed for 10min, collecting about 55.1kg of coffee aroma extract. Wherein the extracted coffee soup is subjected to rough filtration, centrifugation, fine filtration and concentration by a reverse osmosis membrane, and then concentrated to Brix of 6.0% to obtain 76.5kg of coffee extract, and then subjected to UHT high-temperature instantaneous sterilization and filling to obtain a comparative product 1.
Comparative example 2.
Crushing 50.0kg of coffee raw material, mixing with deionized water to obtain coffee slurry, wherein the mass ratio of the coffee to the water is 1: 20; performing vapor-liquid countercurrent contact circulating distillation extraction by using rotary cone column extraction tower equipment, wherein the extraction temperature is 90 ℃, the flow rate of slurry is 550L/h, the vacuum degree is-55 kpa, and after extraction is performed for 10min, collecting about 55.1kg of coffee aroma extract. Wherein the extracted coffee soup is subjected to rough filtration, centrifugation and fine filtration, 300.0g of beta-glucosidase is added, the enzymolysis temperature is 35 ℃, the enzymolysis time is 48h, the coffee extract is subjected to low-temperature enzyme deactivation, reverse osmosis membrane concentration and concentration until Brix is 6.0 percent to obtain 76.2kg of coffee extract, and 20 percent of ethanol is added to obtain a comparative product 2.
Sensory evaluation
Selecting 10 sensory persons subjected to sensory training to perform sensory evaluation on the samples, wherein the aroma description and the aroma are directly tested by a fragrance-smelling paper without dilution; the inventive and comparative products were evaluated after dilution to Brix0.6%, and the aroma and miscellaneous flavors were scored. The sensory score comparison graph of the example and the comparative product 1 is shown in fig. 1; the sensory score comparison graph with comparative product 2 is shown in fig. 2.
Solid Phase Microextraction (SPME)
The coffee extract was placed in a headspace sample vial, and an aged SPME extraction head (50/30 μm, DVB/CAR/PDMS) was inserted into the sealed headspace for sampling, equilibrated for 15min, and adsorbed at 50 ℃ for 30 min. And (4) drawing back the fiber head, pulling out the extraction head from the sample bottle, inserting the extraction head into a sample inlet of a gas chromatograph, and desorbing for 5min at 250 ℃.
The GC-MS analysis conditions were as follows: chromatography column HP-INNOWAX, 30mx250 μmx0.25 μm; carrier gas He gas; a constant current mode; the flow rate is 1.0 mL/min; the temperature of a sample inlet is 250 ℃; a non-shunting mode; the temperature of the column incubator is programmed to rise, the initial temperature is kept for 5min at 50 ℃, the temperature is raised to 16 ℃ at 2 ℃/min and kept for 5min, and the temperature is raised to 250 ℃ at 12 ℃/min and kept for 5 min; the mass spectrometry interface temperature is 280 ℃; the ion source temperature is 200 ℃; the temperature of a four-level bar is 150 ℃; an ionization mode EI source; electron energy 70 eV; the mass scan range is 30-400 amu.
The GC-MS analysis chart of the obtained non-enzymatic coffee extract is shown in figure 3, and the GC-MS analysis chart of the obtained enzymatic coffee extract is shown in figure 4. The aroma composition of the enzymolyzed and non-enzymolyzed coffee extracts are given in table 1 below:
as can be seen from table 1, 2 aroma components, namely lauraldehyde and methyl salicylate, are newly added in the coffee extract after enzymolysis, and the aroma type of the coffee extract shows green aroma, flower aroma and fruit aroma, which are consistent with the sensory evaluation result; in addition, the aroma components of part of scorch aroma and almond aroma are greatly increased. In general, the coffee extract after enzymolysis has increased flower, fruit and green fragrance, and has fuller fragrance, prolonged aftertaste and longer time for remaining in mouth.
Example 2.
The preparation method of the coffee extract described in this example is to pulverize 50.0kg of coffee raw material and mix with deionized water to obtain coffee slurry, and the mass ratio of coffee to water after mixing is 1: 20; performing vapor-liquid countercurrent contact circulating distillation extraction by using rotary cone column extraction tower equipment, wherein the extraction temperature is 90 ℃, the flow rate of slurry is 550L/h, the vacuum degree is-55 kpa, and after extraction is performed for 10min, collecting about 50.8kg of coffee aroma extract. Wherein the extracted coffee soup is subjected to rough filtration, centrifugation, fine filtration and concentration by a reverse osmosis membrane, concentrated to the Brix of 10.0 percent, the coffee extract with the Brix of 10 percent is subjected to rotary evaporation at low temperature to the Brix of 36 percent, diluted by water respectively to the Brix of 1, 6 and 20 percent, the coffee extract with the Brix of 1, 6, 20 and 36 percent is added with 1g, 6g, 20g and 36g of beta-glucosidase respectively, the enzymolysis temperature is 40 ℃, the enzymolysis time is 5 hours, after enzyme deactivation, the coffee extracts are diluted by water respectively to the Brix of 1 percent, and the components are measured by a solid phase micro-aroma extraction (SPME) method, wherein the measurement method is the same as the above.
Analysis of aroma components of coffee extracts of different Brix concentrations after enzymatic hydrolysis is shown in table 2 below:
as can be seen from the results of the aroma analysis in the above table: when the concentration of the coffee extract is 6%, the content of each aroma component is highest, and the roasted aroma components and the sweet aroma and milk aroma components are higher; at a Brix of 36%, most of the aroma components were less than the Brix 20% coffee extract, indicating that the glycosidase enzyme effect was not favored as the concentration increased. The following conclusions can be drawn: the glycosidase enzyme activity is in direct proportion to the content of the enzymolysis substrate, when the content of the substrate is lower, the enzyme activity is inhibited, and the higher the content of the substrate is, the better the enzymolysis effect is; however, when Brix is too high, for example Brix > 30%, enzymatic flavouring is diminished, possibly associated with a reduction in enzyme activity due to too low water activity in the concentrate. Therefore, when the concentration of the coffee extract is 6-20%, the enzymolysis aroma-enhancing effect is most remarkable, and the quality of the product is improved.
And (4) sensory evaluation.
Selecting 10 sensory persons subjected to sensory training to perform sensory evaluation on the samples, wherein the aroma description and the aroma are directly tested by a fragrance-smelling paper without dilution; the enzymatic coffee extract of example 2, which had Brix of 1%, 6%, 20%, 36%, was diluted to Brix of 0.6% and evaluated, and the aroma and aroma type were scored, with the stronger the aroma and the higher the score, the maximum score was 10.
The sensory evaluation results of the 4 concentrations of the enzymatic coffee extract are shown in table 3 below.
As can be seen from the above table, the evaluation of the aroma is significantly higher than that of the products outside this range when the Brix value is between 6% and 20%.
Claims (6)
1. A preparation method of coffee extract is characterized by comprising the following steps:
a) obtaining coffee aroma extract by adopting a steam distillation method;
b) filtering and concentrating the extracted residue to obtain coffee extract with solid content Brix not less than 6%;
c) adding ethanol into the coffee extract obtained in the step b to obtain an ethanol-containing coffee extract;
d) and c, adding glycosidase into the ethanol-containing coffee extract obtained in the step c, carrying out enzymolysis for 1-72h at 25-60 ℃, and inactivating enzyme to obtain the coffee extract.
2. The method for preparing a coffee extract according to claim 1, wherein the steam distillation method is a gas-liquid countercurrent contact extraction method.
3. The method of producing a coffee extract according to claim 1, wherein the coffee extract obtained in the step b has a solid content of 6 to 30% Brix.
4. The method of preparing a coffee extract according to claim 1, wherein the ethanol content of the ethanol-containing coffee extract obtained in the step c is 5 to 20% by mass.
5. The method of preparing a coffee extract according to claim 1, wherein the glycosidase in step d is at least 1 of β -glucosidase and β -primrose glucosidase.
6. The method for preparing coffee extract according to claim 5, wherein said glycosidase is a substrate for the action of monomeric glycosides of floral and sweet aroma compounds.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306268A (en) * | 2016-08-21 | 2017-01-11 | 陈爱梅 | Coffee concentrated solution and preparation method thereof |
| CN107920546A (en) * | 2015-09-04 | 2018-04-17 | 雀巢产品技术援助有限公司 | The method for preparing coffee-extract |
| CN110923066A (en) * | 2019-12-11 | 2020-03-27 | 恒枫食品科技有限公司 | Method for preparing aroma extracting solution of spring tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107920546A (en) * | 2015-09-04 | 2018-04-17 | 雀巢产品技术援助有限公司 | The method for preparing coffee-extract |
| CN106306268A (en) * | 2016-08-21 | 2017-01-11 | 陈爱梅 | Coffee concentrated solution and preparation method thereof |
| CN110923066A (en) * | 2019-12-11 | 2020-03-27 | 恒枫食品科技有限公司 | Method for preparing aroma extracting solution of spring tea |
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