CN111728069B - Preparation method of coffee extract - Google Patents
Preparation method of coffee extract Download PDFInfo
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- CN111728069B CN111728069B CN202010722292.5A CN202010722292A CN111728069B CN 111728069 B CN111728069 B CN 111728069B CN 202010722292 A CN202010722292 A CN 202010722292A CN 111728069 B CN111728069 B CN 111728069B
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- 239000000284 extract Substances 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000000605 extraction Methods 0.000 claims abstract description 28
- 102000005744 Glycoside Hydrolases Human genes 0.000 claims abstract description 20
- 108010031186 Glycoside Hydrolases Proteins 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 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
- 239000000178 monomer Substances 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 19
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000013399 edible fruits Nutrition 0.000 abstract description 12
- 235000014347 soups Nutrition 0.000 abstract description 6
- 230000001953 sensory effect Effects 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000000047 product Substances 0.000 description 10
- 230000002255 enzymatic effect Effects 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
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- 239000002002 slurry Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
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- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 5
- 238000002470 solid-phase micro-extraction 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
- 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
- 230000009849 deactivation Effects 0.000 description 3
- 241000218194 Laurales Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229960001047 methyl salicylate Drugs 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
- 238000012549 training Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000220304 Prunus dulcis 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
- 238000005260 corrosion Methods 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 238000005516 engineering process 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
- 239000008369 fruit flavor Substances 0.000 description 1
- 125000000623 heterocyclic group Chemical group 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000001819 mass spectrum 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
- 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
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Images
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 through gas-liquid countercurrent, the rest coffee soup is concentrated, ethanol is added, and finally the coffee extract with flower aroma and fruit aroma is obtained through enzymolysis by adding glycosidase. According to the method, the foreign flavor interference in the coffee extract is removed through extraction, and then the enzymolysis effect is better and the flavor is more intense through the process of concentrating and then carrying out enzymolysis.
Description
Technical Field
The invention relates to a preparation method of a coffee extract, in particular to a preparation method of a coffee extract for removing original aroma components in coffee and further endowing specific flower aroma, fruit aroma and green aroma types.
Background
Coffee produced worldwide has characteristics. Such as: brazil coffee: moderate bitter, soft flavor, and hot taste, and is an excellent substrate for mixed coffee; columbia coffee: smooth sour taste and sweet smell, and is mellow and rich; manterning coffee: the fragrance is thick and heavy; yunnan small coffee: strong and not bitter, fragrant and not strong, slightly sour and so on. The coffee can present different aroma types according to different producing areas 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 roasted aroma, burnt aroma, sweet aroma, nut aroma, flower aroma, fruit aroma and the like; the coffee mainly has less flower and fruit aroma types, and the coffee mainly prepared by the water washing fermentation process has certain flower and fruit aroma, and the cold extraction process can better show the flower and fruit aroma of the coffee. Generally, the high quality coffee or the coffee prepared by the special water washing process has better flower fragrance and fruit fragrance and is thicker. Therefore, it is desirable to find a simple and effective technique for extracting the floral and fruit flavors of coffee to achieve better flavor and taste.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method capable of endowing specific floral, fruit and green aroma types to the coffee extract, so that the extract has strong aroma and less miscellaneous flavor, and can be applied to various different types of beverages or essences.
In order to achieve the above object, the preparation method of the coffee extract provided by the invention comprises the following steps:
a) Obtaining coffee aroma extract by adopting a steam distillation method;
b) Filtering and concentrating the extracted residues to obtain a coffee extract with a solid content Brix of more than or equal to 6%;
c) Adding ethanol into the coffee extract obtained in the step b to obtain an ethanol-containing coffee extract;
d) 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.
Further, the steam distillation method is a gas-liquid countercurrent contact extraction method.
Further, the coffee extract obtained in the step b has a solid content brix=6 to 30%.
In a further scheme, the ethanol-containing coffee extract obtained in the step c has the ethanol content of 5-20% by mass.
Further, in the step d, the glycosidase is at least 1 of beta-glucosidase and beta-primrose glycosidase.
In a further scheme, the glycosidase takes glycoside substances of compound monomers of floral and sweet flavor types as action substrates.
Compared with the prior art, the invention has the following advantages:
(1) The invention utilizes the gas-liquid countercurrent contact extraction method to completely extract the aroma components in the coffee, not only can obtain aroma extract liquid products with intense aroma, but also can remove the aroma components in the coffee extract liquid, and reduces the impurity odor interference on the coffee extract developed by the invention;
(2) According to the invention, a certain amount of ethanol is added before enzymolysis, so that an anti-corrosion effect can be achieved without heat sterilization, the aroma loss after enzymolysis of glycosidase can be reduced to the maximum extent, the production process flow is simplified, and meanwhile, the enzymolysis effect of glycosidase can be promoted;
(3) The glycosidase selected by the invention mainly takes glycoside substances of compound monomers of floral, fruit and green aroma types as substrates, the concentration of aroma components in coffee can be increased by enzymolysis of the glycosidase, aroma components lacking in the coffee, such as laural and methyl salicylate, can be generated, and the floral, fruit and green aroma components in the coffee extract are mainly increased, so that a natural coffee extract with better aroma quality and stronger aroma quality can be obtained, the glycosidase can be applied to different beverages or essences, and the application range of products is enlarged;
(4) The invention adopts the technology of concentrating and then enzymolysis. It should be noted that too low or too high a solids content may affect the subsequent enzymatic hydrolysis of glycosidases. In the traditional extraction solution enzymolysis process, the extracted extraction solution is directly subjected to glycosidase enzymolysis, and then the enzymolysis solution is filtered and concentrated to prepare a finished product, however, in the research of the invention, the invention finds that when the extraction solution after coffee extraction is directly subjected to glycosidase enzymolysis, the Brix content is generally 0.5-1.5%, the glycosidase enzymolysis aroma enhancement effect is poorer, the extraction solution is concentrated to Brix is more than or equal to 6% and then subjected to enzymolysis, the enzymolysis aroma enhancement effect is greatly improved, and presumably, the enzyme activity is inhibited when the content of the substrate is lower and the substrate content is higher, so that the enzymolysis effect is better; however, when Brix is too high, for example, brix >30%, the enzymatic flavoring effect is reduced, possibly associated with a decrease in enzyme activity due to too low water activity in the concentrate. Therefore, the Brix value is set to 6-30%, the enzymolysis effect is better, and the flavor is more intense
Drawings
Fig. 1 is a plot of the sensory scores of example 1 versus comparative 1.
Fig. 2 is a plot of sensory scores for example 1 versus comparative 2.
FIG. 3 is a GC-MS analysis of an unexpriminated coffee extract.
FIG. 4 is a GC-MS analysis chart of an enzymatic coffee extract.
Detailed Description
The technical solutions 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 was 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; and (3) carrying out steam-liquid countercurrent contact circulation distillation extraction by using rotary cone column extraction tower equipment, wherein the extraction temperature is 90 ℃, the slurry flow rate is 550L/h, the vacuum degree is-55 kpa, and about 55.1kg of coffee aroma extract is collected after 10min of extraction. The extracted coffee soup is concentrated to Brix=6.0% after rough filtration, centrifugation, fine filtration and reverse osmosis membrane concentration, 78.2kg of coffee extract is obtained, 20% 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 after low-temperature enzyme deactivation.
Comparative example 1.
Crushing 50.0kg of coffee raw materials, mixing the crushed coffee raw materials with deionized water to obtain coffee slurry, wherein the mass ratio of the coffee to the water after mixing is 1:20; and (3) carrying out steam-liquid countercurrent contact circulation distillation extraction by using rotary cone column extraction tower equipment, wherein the extraction temperature is 90 ℃, the slurry flow rate is 550L/h, the vacuum degree is-55 kpa, and about 55.1kg of coffee aroma extract is collected after 10min of extraction. The extracted coffee soup is concentrated to Brix=6.0% after rough filtration, centrifugation, fine filtration and reverse osmosis membrane concentration, 76.5kg of coffee extract is obtained, and the coffee extract is subjected to UHT high-temperature instantaneous sterilization and filling to obtain a comparison product 1.
Comparative example 2.
Crushing 50.0kg of coffee raw materials, mixing the crushed coffee raw materials with deionized water to obtain coffee slurry, wherein the mass ratio of the coffee to the water after mixing is 1:20; and (3) carrying out steam-liquid countercurrent contact circulation distillation extraction by using rotary cone column extraction tower equipment, wherein the extraction temperature is 90 ℃, the slurry flow rate is 550L/h, the vacuum degree is-55 kpa, and about 55.1kg of coffee aroma extract is collected after 10min of extraction. 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 48 hours, the coffee soup is subjected to low-temperature enzyme deactivation, reverse osmosis membrane concentration is carried out, concentration is carried out until Brix=6.0%, 76.2kg of coffee extract is obtained, and 20% ethanol is added, so that the comparative product 2 is obtained.
Sensory evaluation
10 sensory personnel after sensory training are selected to carry out sensory evaluation on the samples, wherein the aroma description and the aroma are directly tested by the aroma smelling paper without dilution; the invention and the comparison products were diluted to brix0.6% and evaluated, and the flavor and the miscellaneous flavor were scored. The sensory score comparison chart of this example and comparative product 1 is shown in fig. 1; a graph comparing the sensory scores with comparative product 2 is shown in fig. 2.
Solid Phase Microextraction (SPME)
The coffee extract was placed in a headspace sample bottle, an aged SPME extraction head (50/30 μm, DVB/CAR/PDMS) was inserted into the sealed headspace sample, equilibrated for 15min, and adsorbed for 30min at 50 ℃. The fiber head is withdrawn, the extraction head is pulled out from the sample bottle and inserted into a sample inlet of a gas chromatograph, and desorption is carried out for 5min at 250 ℃.
The GC-MS analysis conditions were as follows: column HP-INNOWAX,30mx250 μmx0.25 μm; a carrier gas He gas; a constant current mode; the flow rate is 1.0mL/min; the temperature of the sample inlet is 250 ℃; a no-split mode; the temperature of the column temperature box is programmed to rise, the initial temperature is kept at 50 ℃ for 5min, the temperature is raised to 16 ℃ for 5min at 2 ℃/min, and the temperature is raised to 250 ℃ for 5min at 12 ℃/min; the temperature of the mass spectrum interface is 280 ℃; ion source temperature 200 ℃; the temperature of the four-stage rod is 150 ℃; an ionization mode EI source; electron energy 70eV; the mass scan range is 30-400amu.
The GC-MS analysis chart of the obtained non-enzymatic coffee extract is shown in FIG. 3, and the GC-MS analysis chart of the enzymatic coffee extract is shown in FIG. 4. The aroma components of the enzymatic and non-enzymatic coffee extracts are compared in table 1 below:
from table 1, 2 aroma components of laural and methyl salicylate are newly added in the coffee extract after enzymolysis, and the aroma types show green aroma, flower aroma and fruit aroma, which are consistent with the sensory evaluation results; in addition, the aroma components of part of burnt aroma and almond flavor are greatly increased. In general, the coffee extract after enzymolysis has increased floral, fruit and green flavors, more full flavor, prolonged aftertaste and longer stay time.
Example 2.
The preparation method of the coffee extract described in the embodiment comprises the steps of crushing 50.0kg of coffee raw materials, mixing the crushed coffee raw materials with deionized water to obtain coffee slurry, wherein the mass ratio of the coffee to the water after mixing is 1:20; and (3) carrying out steam-liquid countercurrent contact circulation distillation extraction by using rotary cone column extraction tower equipment, wherein the extraction temperature is 90 ℃, the slurry flow rate is 550L/h, the vacuum degree is-55 kpa, and about 50.8kg of coffee aroma extract is collected after extraction for 10 min. The extracted coffee soup is concentrated to Brix=10.0% after rough filtration, centrifugation, fine filtration and reverse osmosis membrane concentration, the Brix=10% of coffee extract is subjected to low-temperature rotary evaporation to Brix=36%, the coffee extract is diluted to Brix=1, 6 and 20% by water respectively, 1kg of the Brix=1, 6 kg of the coffee extract, 20 kg of the coffee extract and 36 kg of the coffee extract are respectively added, the beta-glucosidase is respectively added, the enzymolysis temperature is 40 ℃, the enzymolysis time is 5 hours, after enzyme deactivation, the coffee extracts are respectively diluted to Brix=1% by water, and aroma components are measured by a solid-phase microextraction (SPME) method, and the measurement method is the same as above.
Aroma analysis after enzymatic hydrolysis of coffee extracts at different Brix concentrations compares the following table 2:
from the above table, the aroma component analysis results can be seen: when the concentration of the coffee extract is 6%, the content of each aroma component is the highest, and the aroma components of the roasted aroma, the sweet aroma and the milk aroma are higher; when Brix is 36%, most of aroma components are lower than Brix20% of the coffee extract, which means that the effect of enzymolysis by glycosidase is not good with increasing concentration. The following conclusions can be drawn: the enzyme activity of the glycosidase is in direct proportion to the content of the enzymolysis substrate, when the content of the substrate is low, 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%, the enzymatic flavoring effect is reduced, possibly associated with a decrease 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 enhancement effect is most remarkable, and the product quality is improved more favorably.
Sensory evaluation.
10 sensory personnel after sensory training are selected to carry out sensory evaluation on the samples, wherein the aroma description and the aroma are directly tested by the aroma smelling paper without dilution; the brix=1%, 6%, 20%, 36% of the enzymatic coffee extract in example 2 was diluted to Brix0.6% and evaluated, and the flavor type were scored, and the higher the flavor, the higher the score was, and the highest score was 10 points.
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 fragrance is significantly higher than the product evaluation outside this range when the Brix value is between 6% and 20%.
Claims (5)
1. A method for preparing a coffee extract, comprising the steps of:
a) Obtaining coffee aroma extract by adopting a steam distillation method;
b) Filtering and concentrating the extracted residues to obtain a coffee extract with a solid content Brix of more than or equal to 6%;
c) Adding ethanol into the coffee extract obtained in the step b to obtain an ethanol-containing coffee extract, wherein the ethanol content of the ethanol-containing coffee extract is 5-20% by mass;
d) 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. A method of preparing a coffee extract according to claim 1, characterized in that the steam distillation process is a gas-liquid countercurrent contact extraction process.
3. The method of preparing a coffee extract according to claim 1, wherein the solid content Brix = 6-30% of the coffee extract obtained in step b.
4. The method for preparing a coffee extract according to claim 1, wherein the glycosidase in the step d is at least 1 of beta-glucosidase and beta-primrose glycosidase.
5. The method of producing a coffee extract as claimed in claim 4, wherein the glycosidase enzyme uses a glycoside of a compound monomer of floral and sweet type as a substrate.
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