CN112640981A - Coffee heat treatment liquid, coffee heat treatment liquid extract, preparation method and application of coffee heat treatment liquid and coffee heat treatment liquid extract - Google Patents
Coffee heat treatment liquid, coffee heat treatment liquid extract, preparation method and application of coffee heat treatment liquid and coffee heat treatment liquid extract Download PDFInfo
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- CN112640981A CN112640981A CN202011395118.0A CN202011395118A CN112640981A CN 112640981 A CN112640981 A CN 112640981A CN 202011395118 A CN202011395118 A CN 202011395118A CN 112640981 A CN112640981 A CN 112640981A
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- 238000010438 heat treatment Methods 0.000 title claims abstract description 55
- 239000007788 liquid Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 74
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 66
- 239000000843 powder Substances 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 29
- 238000006243 chemical reaction Methods 0.000 claims abstract description 27
- 238000000605 extraction Methods 0.000 claims abstract description 23
- 239000003960 organic solvent Substances 0.000 claims abstract description 21
- 238000010992 reflux Methods 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 8
- 238000010298 pulverizing process Methods 0.000 claims abstract description 7
- 230000035484 reaction time Effects 0.000 claims abstract description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 19
- 238000002390 rotary evaporation Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 9
- 235000011187 glycerol Nutrition 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 241000723377 Coffea Species 0.000 description 97
- 230000000052 comparative effect Effects 0.000 description 9
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 9
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 125000002777 acetyl group Chemical class [H]C([H])([H])C(*)=O 0.000 description 7
- 150000001336 alkenes Chemical class 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 7
- 125000000623 heterocyclic group Chemical group 0.000 description 7
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 6
- 230000002950 deficient Effects 0.000 description 6
- 150000002989 phenols Chemical class 0.000 description 6
- 238000005498 polishing Methods 0.000 description 6
- 238000012216 screening Methods 0.000 description 6
- 238000005406 washing Methods 0.000 description 6
- 241000722949 Apocynum Species 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 150000002576 ketones Chemical class 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 244000013123 dwarf bean Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 150000003216 pyrazines Chemical class 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 3
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 235000021331 green beans Nutrition 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- WWNNZCOKKKDOPX-UHFFFAOYSA-N N-methylnicotinate Chemical compound C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 238000007405 data analysis Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000007810 chemical reaction solvent Substances 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
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- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the field of food additives, and in particular relates to coffee heat treatment liquid, coffee heat treatment liquid extract, a preparation method and application of the coffee heat treatment liquid and the coffee heat treatment liquid extract. The method for preparing the coffee extracting solution comprises the following steps: pulverizing green coffee beans to prepare green coffee bean powder; dissolving green coffee bean powder in an organic solvent for thermal reaction, filtering, and preparing filter residue and a heat treatment liquid, wherein the temperature of the thermal reaction is 100-250 ℃, and the reaction time is 1-5 h; adding an ethanol solution into filter residue, heating and refluxing for extraction, and preparing a coffee extracting solution, wherein the mass ratio of the filter residue to the ethanol solution is 1: 2-1: 8, the concentration of the ethanol solution is 50 (v/v)% -95 (v/v)%, the heating and refluxing temperature is 70-80 ℃, the extraction times are 1-2 times, and the extraction time is 2-3 hours each time. The coffee extract prepared by the method has the characteristics of long storage life and less fragrance loss. The invention also provides application of the coffee extract in preparing a food flavoring agent or as a food flavoring agent.
Description
Technical Field
The invention relates to the field of food additives, and in particular relates to coffee heat treatment liquid, coffee heat treatment liquid extract, a preparation method and application of the coffee heat treatment liquid and the coffee heat treatment liquid extract.
Background
Coffee is perennial evergreen shrub or small arbor of the genus coffea of the family rubiaceae. The fresh ripe coffee fruits are processed into green coffee beans by a dry method or a wet method, the green coffee beans have green bean fragrance and bean fishy smell, and the coffee fragrance which is daily felt by people is mainly generated in the baking process of the green coffee beans. Caffeine, trigonelline, chlorogenic acid, protein, amino acid, saccharide, fat and other substances in the green coffee bean can generate various reactions in the baking process, such as Maillard reaction of protein, amino acid and reducing saccharide to generate a series of aroma substances; the saccharides can also undergo caramelization at high temperature; fats can be degraded by thermal oxidation to produce low molecular weight aldehydes, and the like. However, roasted coffee beans are generally not storable, and when a coffee extract is prepared, the aroma substances therein are greatly lost, the aroma retention capacity is deteriorated, the concentration of aroma is weakened, and finally the flavor of coffee is deteriorated.
Disclosure of Invention
Accordingly, there is a need for a coffee heat treatment liquid and a coffee extract liquid that can effectively retain flavor, and a method for preparing and using the same.
In one aspect of the present invention, a method for preparing a coffee extract is provided, which comprises the following steps:
pulverizing green coffee beans to prepare green coffee bean powder;
dissolving the green coffee bean powder in an organic solvent for thermal reaction, filtering, and preparing filter residue and a heat treatment liquid, wherein the temperature of the thermal reaction is 100-250 ℃, and the reaction time is 1-5 h;
adding an ethanol solution into the filter residue, and carrying out heating reflux extraction to prepare a coffee extracting solution, wherein the mass ratio of the filter residue to the ethanol solution is 1: 2-1: 8, the concentration of the ethanol solution is 50 (v/v)% -95 (v/v)%, the heating reflux temperature is 70-80 ℃, the extraction times are 1-2 times, and the extraction time is 2-3 hours each time.
In one embodiment, the thermal reaction temperature is 120-180 ℃, and the reaction time is 2-4 h.
In one embodiment, the thermal reaction further comprises the steps of:
(1) firstly, carrying out thermal reaction on the green coffee bean powder and the solution of the organic solvent for 0.5 to 1 hour at the temperature of between 120 and 160 ℃;
(2) and (2) on the basis of the step (1), heating to 170-180 ℃ and continuing to react for 1.5-2 h.
In one embodiment, the organic solvent is glycerol or propylene glycol.
In one embodiment, the mass ratio of the green coffee bean powder to the organic solvent is 1:2 to 1: 8.
In one embodiment, the mass ratio of the filter residue to the ethanol solution is 1: 3-1: 6, and the concentration of the ethanol solution is 60 (v/v)% -85 (v/v)%.
In one embodiment, the method further comprises the step of concentrating the coffee extract to produce a concentrated coffee extract.
In one embodiment, the concentration method is rotary evaporation, and the temperature of a water bath of the rotary evaporation is 55-65 ℃ and the pressure is 600-1800 Pa.
In one embodiment, the grinding of the green coffee beans is carried out by grinding the green coffee beans to 10 to 50 mesh.
In one aspect of the invention, a coffee extract is also provided.
In another aspect of the invention, the application of the coffee extract in preparing a food flavoring agent or as a food flavoring agent is further provided.
In still another aspect of the present invention, there is provided a heat-treated liquid obtained by collecting a heat-treated liquid obtained by thermally reacting green coffee bean powder with an organic solvent.
In a further aspect of the invention, there is provided the use of a heat treatment fluid in the preparation of a baked product.
According to the invention, through research, during a traditional roasting process, coffee beans gradually swell, a plurality of pores are generated inside the coffee beans, gas (mainly carbon dioxide gas) and moisture are adsorbed in the pores, the gas and the moisture are slowly released, and after the carbon dioxide gas is completely released along with the prolonging of storage time, grease in the coffee beans is easier to oxidize to form bad flavor, so that the extract of the coffee beans has peculiar smell, and the flavor of a product is influenced. And the raw coffee beans are used as raw materials, and the organic solvent is used as a thermal reaction solvent to carry out thermal reaction, so that the loss of aroma substances in the baking process is avoided. In the thermal reaction process, the filter residue can absorb part of the organic solvent, so that aromatic substances in the filter residue are well kept, the loss of effective components in the coffee extracting solution in the later extraction or concentration process is avoided, and the finally prepared coffee extracting solution has strong smoke aroma, baking aroma and scorched aroma of coffee.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
In one aspect of the present invention, a method for preparing a coffee extract is provided, which comprises the following steps:
pulverizing green coffee beans to prepare green coffee bean powder;
dissolving the green coffee bean powder in an organic solvent for thermal reaction, filtering, and preparing filter residue and a heat treatment liquid, wherein the temperature of the thermal reaction is 100-250 ℃, and the reaction time is 1-5 h;
adding an ethanol solution into the filter residue, and carrying out heating reflux extraction to prepare a coffee extracting solution, wherein the mass ratio of the filter residue to the ethanol solution is 1: 2-1: 8, the concentration of the ethanol solution is 50 (v/v)% -95 (v/v)%, the heating reflux temperature is 70-80 ℃, the extraction times are 1-2 times, and the extraction time is 2-3 hours each time.
The invention takes the green coffee beans as the raw material and takes the organic solvent as the heating protection medium of the thermal reaction, thereby well retaining the aroma substances in the coffee beans and avoiding the loss of aroma.
Further, in the thermal reaction process, filter residues can absorb part of the solvent, so that the loss of effective components in the coffee extracting solution in the later extraction or concentration process is avoided, and the finally prepared coffee extracting solution has strong coffee smoke aroma, baking aroma and scorching aroma.
In the invention, as further illustration, the temperature of the thermal reaction is 140-180 ℃, and the reaction time is 2-3 h.
In the present invention, as a further illustration, the thermal reaction further comprises the steps of:
(1) firstly, carrying out thermal reaction on the green coffee bean powder and the solution of the organic solvent for 0.5 to 1 hour at the temperature of between 120 and 160 ℃;
(2) and (2) on the basis of the step (1), heating to 170-180 ℃ and continuing to react for 1.5-2 h.
In the present invention, the organic solvent is glycerin or propylene glycol as a further illustration. In a preferred embodiment, the organic solvent is glycerol.
In the present invention, the mass ratio of the green coffee bean powder to the organic solvent is 1:2 to 1: 8. In a preferred embodiment, the mass ratio of the green coffee bean powder to the organic solvent is 1: 4.
In the present invention, as a further explanation, the preparation method further includes a step of concentrating the coffee extract to prepare a concentrated coffee extract.
In the present invention, the concentration method is rotary evaporation, the temperature of the water bath by rotary evaporation is 55-65 ℃, and the pressure is 600-1800 Pa. In a preferred embodiment, the rotary evaporation water bath is at a temperature of 60 ℃ and a pressure of 1200 Pa.
In the present invention, the raw coffee beans are pulverized into 10 to 50 mesh. In a preferred embodiment, the grinding of the green coffee beans is grinding the green coffee beans to 20 mesh.
In the invention, the mass ratio of the filter residue to the ethanol solution is 1: 3-1: 6, and the concentration of the ethanol solution is 60 (v/v)% -85 (v/v)%. In a preferred embodiment, the mass ratio of the filter residue to the ethanol solution is 1:4, and the concentration of the ethanol solution is 80 (v/v)%.
In the present invention, as a further explanation, the kind of the green coffee beans suitable for the present invention is not particularly limited, and for example, an arabica species, an apocynum species or a liberia species can be used.
Preferably, the green coffee beans are of the Vietnamese Apocynum species. In a preferred embodiment, the green coffee beans are Vietnamese Apocyna water-washed polished G1 green coffee beans.
In one aspect of the invention, a coffee extract is also provided.
In another aspect of the invention, the application of the coffee extract in preparing a food flavoring agent or as a food flavoring agent is further provided.
In still another aspect of the present invention, there is provided a heat-treated liquid obtained by collecting a heat-treated liquid obtained by thermally reacting green coffee bean powder with an organic solvent.
In a further aspect of the invention, there is provided the use of a heat treatment fluid in the preparation of a baked product.
In the present invention, the baked product includes bread, cake or biscuit as a further illustration.
The coffee extract of the present invention, the production method thereof and the use thereof will be described in further detail below with reference to specific examples and comparative examples.
The aroma of the coffee extract is analyzed by solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS). Firstly, 3 g-5 g of test samples are subpackaged, and the SPME technology is adopted to enrich the aroma components in the test samples for GC/MS analysis and detection.
GC/MS analysis detection conditions:
testing an instrument: agilent6890N/5975 type B gas chromatography-mass spectrometer;
a chromatographic column: 19091S-436-Agilent type HP-5MS (60.0. mu. m.times.250. mu. m.times.0.25 μm);
sample inlet temperature: 250 ℃; the split ratio is as follows: 5: 1; carrier gas: high-purity nitrogen; scanning mode: full scan, ionization voltage 70 eV;
temperature rising procedure: keeping the temperature at 50 ℃ for 1min, heating to 90 ℃ at the heating rate of 4 ℃/min, keeping the temperature, heating to 160 ℃ at the heating rate of 2 ℃/min, keeping the temperature, heating to 250 ℃ at the heating rate of 3 ℃/min, keeping the temperature for 20min, and then operating.
Example 1 preparation of coffee extract
(1) Washing and polishing green G1 coffee beans with Vietnam Apocynum tower, screening, removing defective beans, pulverizing the screened green coffee beans, and sieving with a 20-mesh sieve;
(2) taking 60g of the crushed green coffee bean powder, adding 240g of glycerol as a solvent into the green coffee bean powder, fully and uniformly mixing, stirring, heating to 120 ℃ for 2h of thermal reaction, and filtering to obtain 68g of filter residue and heat treatment liquid;
(3) adding 240g of ethanol with the concentration of 80 (v/v)% into the filter residue, fully and uniformly mixing, stirring and heating, carrying out reflux extraction at 78 ℃ for 1 time, extracting for 2 hours, and filtering to obtain a coffee extract;
(4) and (3) carrying out rotary evaporation on the coffee extracting solution by adopting a rotary evaporator at the water bath temperature of 60 ℃ and under the pressure of 1200Pa to obtain concentrated coffee extracting solution, and recovering ethanol in the extracting solution.
The results of analyzing the components of the concentrated coffee extract and the heat-treated liquid are shown in tables 1, 3 and 5.
Example 2 preparation of coffee extract
(1) Washing and polishing green G1 coffee beans with Vietnam Apocynum tower, screening, removing defective beans, pulverizing the screened green coffee beans, and sieving with a 20-mesh sieve;
(2) taking 60g of the ground green coffee bean powder, adding 240g of glycerol serving as a solvent into the green coffee bean powder, fully and uniformly mixing, stirring, heating to 150 ℃, carrying out thermal reaction for 2 hours, and filtering to obtain 69g of filter residue and thermal treatment liquid;
(3) adding 240g of ethanol with the concentration of 80 (v/v)% into the filter residue, fully and uniformly mixing, stirring and heating, carrying out reflux extraction at 78 ℃ for 1 time, extracting for 2 hours, and filtering to obtain a coffee extract;
(4) and (3) carrying out rotary evaporation on the coffee extracting solution by adopting a rotary evaporator at the water bath temperature of 60 ℃ and under the pressure of 1200Pa to obtain concentrated coffee extracting solution, and recovering ethanol in the extracting solution.
The results of analyzing the components of the concentrated coffee extract and the heat-treated liquid are shown in tables 1, 3 and 5.
Example 3 preparation of coffee extract
(1) Washing and polishing green G1 coffee beans with Vietnam Apocynum tower, screening, removing defective beans, pulverizing the screened green coffee beans, and sieving with a 20-mesh sieve;
(2) taking 60g of the ground green coffee bean powder, adding 240g of glycerol serving as a solvent into the green coffee bean powder, fully and uniformly mixing, stirring and heating to 165 ℃ for carrying out thermal reaction for 0.5h, then raising the temperature to 180 ℃ for carrying out thermal reaction for 1.5h, and filtering to obtain 72g of filter residue and heat treatment liquid;
(3) adding 240g of ethanol with the concentration of 80 (v/v)% into the filter residue, fully and uniformly mixing, stirring and heating, carrying out reflux extraction at 78 ℃ for 1 time, extracting for 2 hours, and filtering to obtain a coffee extract;
(4) and (3) carrying out rotary evaporation on the coffee extracting solution by adopting a rotary evaporator at the water bath temperature of 60 ℃ and under the pressure of 1200Pa to obtain concentrated coffee extracting solution, and recovering ethanol in the extracting solution.
The results of analyzing the components of the concentrated coffee extract and the heat-treated liquid are shown in tables 1, 3 and 5.
Comparative example 1
(1) Washing and polishing green beans of G1 coffee with water, screening, removing defective beans, baking the selected green coffee beans in an oven at 120 ℃ for 2.5h, taking out the green coffee beans, and rapidly cooling to obtain the baked coffee beans. Finally, the roasted coffee beans are crushed and sieved by a 60-mesh sieve to obtain 30g of coffee powder;
(2) adding 240g of ethanol with the concentration of 80 (v/v)% into the coffee powder, fully and uniformly mixing, stirring and heating, carrying out reflux extraction at 78 ℃ for 1 time, extracting for 2 hours, and filtering to obtain filter residue and coffee extraction filtrate;
(3) and (3) carrying out rotary evaporation on the coffee extracting solution by adopting a rotary evaporator at the water bath temperature of 60 ℃ and under the pressure of 1200Pa to obtain concentrated coffee extracting solution, and recovering ethanol in the extracting solution.
The results of analyzing the components of the concentrated coffee extract and the roasted coffee powder are shown in tables 2, 4 and 6.
Comparative example 2
(1) Washing and polishing green beans of G1 coffee with water, screening, removing defective beans, baking the selected green coffee beans in an oven at 150 ℃ for 1.5h, taking out the green coffee beans, and rapidly cooling to obtain the baked coffee beans. Finally, the roasted coffee beans are crushed and sieved by a 60-mesh sieve to obtain 30g of coffee powder;
(2) adding 240g of ethanol with the concentration of 80 (v/v)% into the coffee powder, fully and uniformly mixing, stirring and heating, carrying out reflux extraction at 78 ℃ for 1 time, extracting for 2 hours, and filtering to obtain filter residue and coffee extraction filtrate;
(3) and (3) carrying out rotary evaporation on the coffee extracting solution by adopting a rotary evaporator at the water bath temperature of 60 ℃ and under the pressure of 1200Pa to obtain concentrated coffee extracting solution, and recovering ethanol in the extracting solution.
The results of analyzing the components of the concentrated coffee extract and the roasted coffee powder are shown in tables 2, 4 and 6.
Comparative example 3
(1) Washing and polishing green beans of G1 coffee with water, screening, removing defective beans, baking the selected green coffee beans in an oven at 180 ℃ for 1h, taking out the green coffee beans, and rapidly cooling to obtain the baked coffee beans. Finally, the roasted coffee beans are crushed and sieved by a 60-mesh sieve to obtain 30g of coffee powder;
(2) adding 240g of ethanol with the concentration of 80 (v/v)% into the coffee powder, fully and uniformly mixing, stirring and heating, carrying out reflux extraction at 78 ℃ for 1 time, extracting for 2 hours, and filtering to obtain filter residue and coffee extraction filtrate;
(3) and (3) carrying out rotary evaporation on the coffee extracting solution by adopting a rotary evaporator at the water bath temperature of 60 ℃ and under the pressure of 1200Pa to obtain concentrated coffee extracting solution, and recovering ethanol in the extracting solution.
The results of analyzing the components of the concentrated coffee extract and the roasted coffee powder are shown in tables 2, 4 and 6.
TABLE 1 analysis of alcohol, acid and ester components in concentrated coffee extract and heat-treated liquid of examples
TABLE 2 analysis of alcohol, acid and ester components in concentrated coffee extract and coffee powder of comparative example
As is clear from the data analysis in tables 1 and 2, the concentrated coffee extract obtained by heat-treating green coffee beans according to the present invention has a higher total content and number of alcohols, acids, and esters than the concentrated coffee extract obtained by roasting green coffee beans, and thus the heat treatment method prevents loss of aroma substances and produces a coffee extract having a strong aroma.
TABLE 3 analysis of aldehydes, ketones, acetals & ketals and olefins components in concentrated coffee extract and heat-treated liquid of examples
TABLE 4 analysis of the aldehyde, ketone, acetal & ketal and olefin components in the concentrated coffee extract and coffee powder of the comparative examples
As is clear from the data analysis in tables 3 and 4, the concentrated coffee extract obtained by heat-treating green coffee beans according to the present invention has a higher total content and number of aldehydes, ketones, acetals, and ketals and olefins than the concentrated coffee extract obtained by roasting green coffee beans, and the total content of aldehydes is 0.15Area × 10 in the concentrated coffee extract of example 38Containing a total of class 2 aldehydes; the total ketone content is 2.04Area × 108Total class 2 aldehydes; the total content of acetal and ketal is 0.76Area × 108There are 2 classes of acetals and ketals; the total content of olefins is 3.84Area × 108There are 1 kinds of olefins. However, the concentrated coffee extract of comparative example 3 had a total aldehyde content of only 0.05Area × 108Total class 2 aldehydes; the total content of ketones is 0, and the number of classes is 0; the total content of acetal and ketal is 0.19Area × 108There are 1 types of acetals and ketals; the total content of olefins is 0.02Area×108There are 1 kinds of olefins. The heat treatment method can prevent loss of aroma substances, so that the finally prepared coffee extract has strong aroma.
TABLE 5 analysis of phenols, pyrazines, heterocycles and other components in concentrated coffee extracts and heat-treated solutions of examples
TABLE 6 analysis of phenols, pyrazines, heterocycles and other components in the concentrated coffee extract and coffee powder of comparative example
As is apparent from an analysis of the data in tables 5 and 6, the total content and number of phenols, pyrazines, heterocycles and other components in the concentrated coffee extract obtained by the treatment method of the present invention are higher than those in the concentrated coffee extract obtained by roasting the green coffee beans, as a whole, and the total content of phenols in the concentrated coffee extract obtained by the roasting method of the present invention is 3.28Area × 10, for example, in example 38Contains 3 kinds of phenols; the total content of pyrazine is 3.47Area × 108Total 8 types of pyrazines; the total heterocyclic content is 0.10Area × 108There are a total of class 1 heterocycles; the total content of other components is 2.42Area × 108And the total number of other components in the formula 2. However, the total phenolic content of the concentrated coffee extract of comparative example 3 was only 0.09Area×108There are, in total, class 1 phenols; the total content of pyrazine is 0.06Area × 108And contains 2 kinds of pyrazine; the total heterocyclic content is 0.03Area × 108Containing a total of 1-type heterocycles; the total content of other components is 1.33Area × 108There are 1 group of other components. The heat treatment method can prevent loss of aroma substances, so that the finally prepared coffee extract has strong aroma.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (13)
1. A preparation method of coffee extract is characterized by comprising the following steps:
pulverizing green coffee beans to prepare green coffee bean powder;
dissolving the green coffee bean powder in an organic solvent for thermal reaction, filtering, and preparing filter residue and a heat treatment liquid, wherein the temperature of the thermal reaction is 100-250 ℃, and the reaction time is 1-5 h;
adding an ethanol solution into the filter residue, and carrying out heating reflux extraction to prepare a coffee extracting solution, wherein the mass ratio of the filter residue to the ethanol solution is 1: 2-1: 8, the concentration of the ethanol solution is 50 (v/v)% -95 (v/v)%, the heating reflux temperature is 70-80 ℃, the extraction times are 1-2 times, and the extraction time is 2-3 hours each time.
2. The method for preparing coffee extract according to claim 1, wherein the thermal reaction temperature is 120 to 180 ℃ and the reaction time is 2 to 4 hours.
3. The method of preparing coffee extract according to claim 2, wherein the thermal reaction further comprises the steps of:
(1) firstly, carrying out thermal reaction on the green coffee bean powder and the solution of the organic solvent for 0.5 to 1 hour at the temperature of between 120 and 160 ℃;
(2) and (2) on the basis of the step (1), heating to 170-180 ℃ and continuing to react for 1.5-2 h.
4. The method of producing a coffee extract according to claim 1, wherein the organic solvent is glycerin or propylene glycol.
5. The method for producing a coffee extract according to claim 4, wherein the mass ratio of the green coffee bean powder to the organic solvent is 1:2 to 1: 8.
6. The method for preparing coffee extracting solution according to claim 1, wherein the mass ratio of the filter residue to the ethanol solution is 1: 3-1: 6, and the concentration of the ethanol solution is 60 (v/v)% -85 (v/v)%.
7. The method of producing a coffee extract according to any one of claims 1 to 6, further comprising a step of concentrating the coffee extract to produce a concentrated coffee extract.
8. The method of claim 7, wherein the concentration is performed by rotary evaporation, and the water bath temperature by rotary evaporation is 55 ℃ to 65 ℃ and the pressure is 600Pa to 1800 Pa.
9. A method for producing a coffee extract according to any one of claims 1 to 6 and 8, wherein the grinding of the green coffee beans is grinding of the green coffee beans to 10 to 50 mesh.
10. A coffee extract prepared by the preparation method according to any one of claims 1 to 9.
11. Use of the coffee extract of claim 10 for the preparation of a food flavoring agent, or as a food flavoring agent.
12. The method of claim 1, wherein the green coffee bean powder is thermally reacted with an organic solvent to collect the resulting heat-treated liquid.
13. Use of the heat-treating fluid of claim 12 for the preparation of baked products.
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