CN114287497A - Preparation method of enzymolysis coffee beverage based on buffer salt system - Google Patents
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 93
- 239000000337 buffer salt Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 34
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 238000006243 chemical reaction Methods 0.000 claims abstract description 24
- 238000011049 filling Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract 8
- 238000000605 extraction Methods 0.000 claims description 47
- 241000533293 Sesbania emerus Species 0.000 claims description 43
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 238000000227 grinding Methods 0.000 claims description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 8
- 108090001060 Lipase Proteins 0.000 claims description 7
- 102000004882 Lipase Human genes 0.000 claims description 7
- 239000004367 Lipase Substances 0.000 claims description 7
- 235000019421 lipase Nutrition 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 244000013123 dwarf bean Species 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000001223 reverse osmosis Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 230000035484 reaction time Effects 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims 9
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims 6
- 239000000203 mixture Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000005345 coagulation Methods 0.000 abstract description 5
- 230000015271 coagulation Effects 0.000 abstract description 5
- 238000001556 precipitation Methods 0.000 abstract description 5
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 239000007853 buffer solution Substances 0.000 abstract 1
- 229920002521 macromolecule Polymers 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 238000007599 discharging Methods 0.000 description 5
- 238000012544 monitoring process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000006641 stabilisation Effects 0.000 description 5
- 238000011105 stabilization Methods 0.000 description 5
- 230000003068 static effect Effects 0.000 description 5
- 239000002245 particle Substances 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- 229910000160 potassium phosphate Inorganic materials 0.000 description 3
- 235000011009 potassium phosphates Nutrition 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- -1 sodium bicarbonate) Chemical compound 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 230000004520 agglutination Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
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Abstract
The invention discloses an enzymolysis coffee beverage preparation method based on a buffer salt system. The preparation method comprises the steps of adding buffer salt into coffee extract or concentrated solution, then carrying out rapid enzymolysis reaction under certain conditions, and finally filling and sterilizing to obtain the enzymolysis coffee beverage. According to the invention, the buffer salt system is added into the coffee extract or the condensed liquid, and then the rapid enzymolysis reaction under the buffer system is used, so that the continuous coagulation and precipitation formation of macromolecular substances in the coffee extract or the condensed liquid are avoided, further, the flavor imbalance of the coffee beverage caused by the coagulation of flavor substances is avoided, the coffee beverage prepared by the method disclosed by the invention can retain the flavor of fresh coffee extract to the maximum extent, and the quality is stable and controllable in a longer shelf life and is free from coagulation and precipitation.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to an enzymolysis coffee beverage preparation method based on a buffer salt system.
Background
Coffee is one of three major beverages in the world, the consumption of the coffee in China is rapidly increased in the per-year market, the coffee industry in China has huge development space, and the expected coffee beverage is stable in taste and flavor and keeps constant physicochemical properties over time in shelf life without coagulation and precipitation.
However, the existing coffee beverage needs to be transported and stored in a low-temperature environment, and the transportation cost is high; and the flavor is unstable, the shelf life is short and the precipitate is easy to generate. Therefore, the short shelf life, easy coagulation and precipitation, high operation cost and the like of the coffee beverage become problems to be solved urgently in the development of the coffee beverage.
Disclosure of Invention
The invention aims to provide a preparation method of an enzymolysis coffee beverage based on a buffer salt system, which is stable, has better flavor, is not easy to agglutinate and precipitate and has long shelf life.
In order to achieve the purpose, the invention adopts the following technical scheme:
an enzymolysis coffee beverage preparation method based on a buffer salt system comprises the following steps:
1) raw material treatment: putting the green coffee beans into green bean treatment equipment provided with a magnetic bar, and removing metal impurities mixed with the green coffee beans;
2) baking: roasting the green coffee beans by LILLA coffee roasting equipment, roasting and discharging according to a corresponding green coffee bean roasting curve, controlling an L value between 102 and 108 by using a Probat color measuring instrument for the roasting degree, starting a roasting head 4, taking out from a pot, cooling for 200s, detecting, monitoring the L value every 5 pots after stabilization, and placing the roasted coffee beans in a cooked bean chamber for over 12 hours;
3) grinding: crushing the coffee cooked beans by using grinding equipment, wherein the grain size distribution of the coffee cooked beans is more than 20 meshes and is more than 90%;
4) and (3) extraction: continuously extracting the ground coffee bean powder by adopting a high-pressure closed multi-tank to obtain an extraction liquid, wherein the temperature is 20-150 ℃, the pressure is 15-20 MPa, and the water adding flow is 1.2-2.0 m3The extraction time is 25-45 min per tank per single water pass, and the pressure in the extraction process is less than or equal to 20 bar;
5) concentration: setting the concentration of the coffee liquid according to a target product, and concentrating the coffee extract by adopting an RO reverse osmosis membrane to obtain a concentrated solution;
6) constructing a buffer salt system: buffer salt is added into the prepared extract or concentrated solution to construct a stable and matched buffer salt system for the subsequent coffee beverage;
7) establishing a rapid enzymolysis reaction mechanism: adding enzyme into the extract liquor or/and concentrated liquor of the constructed buffer salt system, and performing rapid enzymolysis reaction to obtain coffee beverage;
8) filling: filling the coffee beverage after the enzymolysis reaction is finished at a certain temperature;
9) and (3) sterilization: and (4) sterilizing the filled coffee beverage by adopting a horizontal static sterilizing pot.
In the step 3), the gear of the grinding equipment used for crushing the coffee beans is 10 above and 10 below.
In the step 4), when multi-tank continuous extraction is performed, a heating temperature compensator is arranged between every two extraction tanks and used for heating the liquid output from the previous tank in the extraction process and then enabling the heated liquid to enter the next tank so as to ensure the extraction temperature.
In the step 5), the concentration of the concentrated solution is 10% -12%.
In the step 6), the buffer salt is a combination of more than one of carbonate (such as sodium bicarbonate), citrate (such as potassium citrate), phosphate or acetate; furthermore, the addition amount of carbonate is 0.1-0.5% of the mass of the extract or the concentrated solution, the addition amount of citrate is 0.01-0.03% of the mass of the extract or the concentrated solution, the addition amount of phosphate is 0.1-0.6% of the mass of the extract or the concentrated solution, and the addition amount of acetate is 0.05-0.1% of the mass of the extract or the concentrated solution.
In the step 7), the enzyme is one or more of glucanase, pectinase, cellulase and lipase. Further, the adding amount of the glucanase is 0.5-1% of the mass of the extraction liquid or the concentrated liquid, the adding amount of the pectinase is 0.4-2% of the mass of the extraction liquid or the concentrated liquid, the adding amount of the cellulase is 0.3-0.8% of the mass of the extraction liquid or the concentrated liquid, the adding amount of the lipase is 1-3% of the mass of the extraction liquid or the concentrated liquid, and the adding amount of the mixed enzyme is 0.5-0.8% of the mass of the extraction liquid or the concentrated liquid.
In the step 7), the enzymolysis reaction temperature is 20-60 ℃, and the reaction time is 10-240 min.
In the step 8), the filling temperature is less than 20 ℃.
In the step 9), the sterilization temperature is 100-130 ℃, and the sterilization time is 10-40 min.
Compared with the prior art, the invention has the following advantages:
according to the invention, after a buffer salt system is constructed in the coffee extract or the concentrated solution, a rapid enzymolysis reaction mechanism is established under certain experimental conditions, so that the defect that the existing coffee beverage needs cold chain transportation due to short shelf life is avoided, the supply chain operation cost is saved, and the preparation method of the coffee beverage is improved, so that the coffee beverage is prevented from being easily agglutinated to generate precipitates, and further, the poor flavor of the coffee beverage due to the precipitates is avoided. Therefore, the rapid enzymolysis reaction based on the buffer salt system is applied to the preparation of the coffee beverage, the shelf life of the coffee beverage can be prolonged to 12 months, the agglutination and the precipitation do not occur in the shelf life, and the flavor of the fresh coffee extract/concentrated solution is reduced to the maximum extent.
Drawings
FIG. 1 is a photograph of a prior art coffee beverage after brewing;
FIG. 2 is a photograph of the coffee beverage of example 1 after brewing;
FIG. 3 is a photograph of the coffee beverage of example 2 after brewing;
FIG. 4 is a photograph of the coffee beverage of example 3 after brewing;
fig. 5 is a photograph of the coffee beverage of example 4 after brewing.
Detailed Description
Example 1
An enzymolysis coffee beverage preparation method based on a buffer salt system comprises the following steps:
1) raw material treatment: putting the green coffee beans into green bean treatment equipment provided with a magnetic bar, and removing metal impurities mixed with the green coffee beans;
2) baking: roasting the green coffee beans by LILLA coffee roasting equipment, roasting and discharging according to a corresponding green coffee bean roasting curve, controlling an L value between 102 and 108 by using a Probat color measuring instrument for the roasting degree, starting a roasting head 4, taking out from a pot, cooling for 200s, detecting, monitoring the L value every 5 pots after stabilization, and placing the roasted coffee beans in a cooked bean chamber for over 12 hours;
3) grinding: crushing the coffee cooked beans by using grinding equipment, wherein the gear of the grinding equipment is from top to bottom 10, and the proportion of the particle size distribution of the obtained coffee bean powder of more than 20 meshes is more than 90%;
4) and (3) extraction: continuously extracting the ground coffee bean powder with high pressure sealed multiple tanks to obtain extractive solution at 100 deg.C and 15MPa with water flow of 1.2m3The extraction time is 25min per tank for single water delivery;
when multi-tank continuous extraction is carried out, a heating temperature compensator is arranged between every two extraction tanks and used for heating the liquid output from the previous tank in the extraction process and then feeding the heated liquid into the next tank so as to ensure the extraction temperature;
5) concentration: setting the concentration of the coffee liquid according to a target product, and concentrating the coffee extract by adopting an RO reverse osmosis membrane to obtain a concentrated liquid with the concentration of 11%;
6) constructing a buffer salt system: adding potassium phosphate with the mass of 0.5% of that of the extract or the concentrated solution into the prepared extract or the concentrated solution to construct a stable and matched buffer salt system for the subsequent coffee beverage;
7) establishing a rapid enzymolysis reaction mechanism: adding glucanase accounting for 0.8 percent of the mass of the extract liquor or the concentrated solution into the extract liquor or/and the concentrated solution of the constructed buffer salt system to perform enzymolysis reaction, wherein the enzymolysis reaction temperature is 50 ℃, and the reaction time is 1000min to obtain the coffee beverage;
8) filling: filling the coffee beverage after the enzymolysis reaction is finished at the temperature of below 20 ℃;
9) and (3) sterilization: and (3) sterilizing the filled coffee beverage by adopting a horizontal static sterilization pot at the sterilization temperature of 115 ℃ for 20 min.
Example 2
An enzymolysis coffee beverage preparation method based on a buffer salt system comprises the following steps:
1) raw material treatment: putting the green coffee beans into green bean treatment equipment provided with a magnetic bar, and removing metal impurities mixed with the green coffee beans;
2) baking: roasting the green coffee beans by LILLA coffee roasting equipment, roasting and discharging according to a corresponding green coffee bean roasting curve, controlling an L value between 102 and 108 by using a Probat color measuring instrument for the roasting degree, starting a roasting head 4, taking out from a pot, cooling for 200s, detecting, monitoring the L value every 5 pots after stabilization, and placing the roasted coffee beans in a cooked bean chamber for over 12 hours;
3) grinding: crushing the coffee cooked beans by using grinding equipment, wherein the gear of the grinding equipment is from top to bottom 10, and the proportion of the particle size distribution of the obtained coffee bean powder of more than 20 meshes is more than 90%;
4) and (3) extraction: continuously extracting the ground coffee bean powder with high pressure sealed multiple tanks to obtain extractive solution at 50 deg.C and 18MPa with water flow of 1.6m3The extraction time is 35 min per tank for single water delivery;
when multi-tank continuous extraction is carried out, a heating temperature compensator is arranged between every two extraction tanks and used for heating the liquid output from the previous tank in the extraction process and then feeding the heated liquid into the next tank so as to ensure the extraction temperature;
5) concentration: setting the concentration of the coffee liquid according to a target product, and concentrating the coffee extract by adopting an RO reverse osmosis membrane to obtain a concentrated solution with the concentration of 10%;
6) constructing a buffer salt system: adding sodium carbonate salt with the mass of 0.3% of the extract or the concentrated solution into the prepared extract or the concentrated solution to construct a stable and matched buffer salt system for the subsequent coffee beverage;
7) establishing a rapid enzymolysis reaction mechanism: adding pectinase accounting for 0.4 percent of the mass of the extract or the concentrated solution into the extract or/and the concentrated solution of the constructed buffer salt system, and carrying out enzymolysis reaction at the temperature of 60 ℃ for 90 min to obtain the coffee beverage;
8) filling: filling the coffee beverage after the enzymolysis reaction is finished at the temperature of below 20 ℃;
9) and (3) sterilization: and (3) sterilizing the filled coffee beverage by adopting a horizontal static sterilization pot at the sterilization temperature of 115 ℃ for 20 min.
Example 3
An enzymolysis coffee beverage preparation method based on a buffer salt system comprises the following steps:
1) raw material treatment: putting the green coffee beans into green bean treatment equipment provided with a magnetic bar, and removing metal impurities mixed with the green coffee beans;
2) baking: roasting the green coffee beans by LILLA coffee roasting equipment, roasting and discharging according to a corresponding green coffee bean roasting curve, controlling an L value between 102 and 108 by using a Probat color measuring instrument for the roasting degree, starting a roasting head 4, taking out from a pot, cooling for 200s, detecting, monitoring the L value every 5 pots after stabilization, and placing the roasted coffee beans in a cooked bean chamber for over 12 hours;
3) grinding: crushing the coffee cooked beans by using grinding equipment, wherein the gear of the grinding equipment is from top to bottom 10, and the proportion of the particle size distribution of the obtained coffee bean powder of more than 20 meshes is more than 90%;
4) and (3) extraction: continuously extracting the ground coffee bean powder with high pressure sealed multiple tanks to obtain extractive solution at 120 deg.C and 20MPa with water flow of 2.0m3The extraction time is 25-45 min per tank for single water delivery;
when multi-tank continuous extraction is carried out, a heating temperature compensator is arranged between every two extraction tanks and used for heating the liquid output from the previous tank in the extraction process and then feeding the heated liquid into the next tank so as to ensure the extraction temperature;
5) concentration: setting the concentration of the coffee liquid according to a target product, and concentrating the coffee extract by adopting an RO reverse osmosis membrane to obtain a concentrated solution with the concentration of 12%;
6) constructing a buffer salt system: adding mixed salt of potassium phosphate and sodium carbonate with the mass ratio of 3: 2 into the prepared extract or concentrated solution, wherein the addition amount of the mixed salt is 0.3 percent of the mass of the extract or concentrated solution, and a stable and matched buffer salt system is constructed for subsequent coffee beverages;
7) establishing a rapid enzymolysis reaction mechanism: adding cellulase accounting for 0.3 percent of the mass of the extract liquor or the concentrated solution into the extract liquor or/and the concentrated solution of the constructed buffer salt system to perform enzymolysis reaction at the temperature of 50 ℃ for 90 min to obtain the coffee beverage;
8) filling: filling the coffee beverage after the enzymolysis reaction is finished at the temperature of below 20 ℃;
9) and (3) sterilization: and (3) sterilizing the filled coffee beverage by adopting a horizontal static sterilization pot at the sterilization temperature of 100 ℃ for 0 min.
Example 4
An enzymolysis coffee beverage preparation method based on a buffer salt system comprises the following steps:
1) raw material treatment: putting the green coffee beans into green bean treatment equipment provided with a magnetic bar, and removing metal impurities mixed with the green coffee beans;
2) baking: roasting the green coffee beans by LILLA coffee roasting equipment, roasting and discharging according to a corresponding green coffee bean roasting curve, controlling an L value between 102 and 108 by using a Probat color measuring instrument for the roasting degree, starting a roasting head 4, taking out from a pot, cooling for 200s, detecting, monitoring the L value every 5 pots after stabilization, and placing the roasted coffee beans in a cooked bean chamber for over 12 hours;
3) grinding: crushing the coffee cooked beans by using grinding equipment, wherein the gear of the grinding equipment is from top to bottom 10, and the proportion of the particle size distribution of the obtained coffee bean powder of more than 20 meshes is more than 9%;
4) and (3) extraction: continuously extracting the ground coffee bean powder with high pressure sealed multiple tanks to obtain extractive solution at 65 deg.C and 20MPa with water flow of 1.8m3The extraction time is 30 min per tank for single water delivery;
when multi-tank continuous extraction is carried out, a heating temperature compensator is arranged between every two extraction tanks and used for heating the liquid output from the previous tank in the extraction process and then feeding the heated liquid into the next tank so as to ensure the extraction temperature;
5) concentration: setting the concentration of the coffee liquid according to a target product, and concentrating the coffee extract by adopting an RO reverse osmosis membrane to obtain a concentrated liquid with the concentration of 11%;
6) constructing a buffer salt system: adding mixed salt of potassium phosphate and sodium carbonate with the mass ratio of 3: 2 into the prepared extract or concentrated solution, wherein the addition amount of the mixed salt is 0.3 percent of the mass of the extract or concentrated solution, and a stable and matched buffer salt system is constructed for subsequent coffee beverages;
7) establishing a rapid enzymolysis reaction mechanism: adding mixed enzyme of glucanase, pectinase and lipase into the extract liquor or/and the concentrated liquor of the constructed buffer salt system, wherein the addition amount of the mixed enzyme is 0.6 percent of the mass of the extract liquor or the concentrated liquor, the mass ratio of the glucanase, the pectinase and the lipase is 2: 3, carrying out enzymolysis reaction at the temperature of 50 ℃ for 120 min to obtain the coffee beverage;
8) filling: filling the coffee beverage after the enzymolysis reaction is finished at the temperature of below 20 ℃;
9) and (3) sterilization: and (3) sterilizing the filled coffee beverage by adopting a horizontal static sterilization pot at the sterilization temperature of 115 ℃ for 20 min.
Claims (10)
1. An enzymolysis coffee beverage preparation method based on a buffer salt system is characterized by comprising the following steps:
1) raw material treatment: putting the green coffee beans into green bean treatment equipment provided with a magnetic bar, and removing metal impurities mixed with the green coffee beans;
2) baking: roasting the green coffee beans by adopting coffee roasting equipment according to a corresponding green coffee bean roasting curve to obtain cooked coffee beans;
3) grinding: crushing the coffee cooked beans by using grinding equipment to obtain coffee bean powder;
4) and (3) extraction: continuously extracting the ground coffee bean powder by adopting a high-pressure closed multi-tank to obtain an extraction liquid, wherein the temperature is 20-150 ℃, the pressure is 15-20 MPa, and the water adding flow is 1.2-2.0 m3The extraction time is 25-45 min per tank for single water delivery;
5) concentration: setting the concentration of the coffee liquid according to a target product, and concentrating the coffee extract by adopting an RO reverse osmosis membrane to obtain a concentrated solution;
6) constructing a buffer salt system: adding buffer salt into the prepared extract or concentrated solution;
7) establishing a rapid enzymolysis reaction mechanism: adding enzyme into the extract or/and concentrated solution, and performing rapid enzymolysis reaction to obtain coffee beverage;
8) filling: filling the coffee beverage after the enzymolysis reaction is finished at a certain temperature;
9) and (3) sterilization: sterilizing the filled coffee beverage.
2. The method as claimed in claim 1, wherein in step 2), the L value of the roasting degree is controlled to be between 102 and 108 by using a color measuring instrument, and the roasted coffee beans are placed in the cooked bean chamber for over 12 hours.
3. The method for preparing an enzymatic hydrolysis coffee beverage based on a buffer salt system according to claim 1, wherein in the step 4), when multiple extraction tanks are used for continuous extraction, a heating temperature compensator is arranged between every two extraction tanks and used for heating the liquid output from the previous extraction tank and then enabling the heated liquid to enter the next extraction tank in the extraction process so as to ensure the extraction temperature.
4. The method for preparing an enzymatic hydrolysis coffee beverage based on a buffer salt system according to claim 1, wherein in the step 5), the concentration of the concentrated solution is 10% -12%.
5. The method of claim 1, wherein in step 6), the buffer salt is a combination of one or more of carbonate, citrate, phosphate or acetate.
6. The method for preparing an enzymolysis coffee beverage based on a buffer salt system according to claim 5, wherein the addition amount of carbonate is 0.1-0.5% of the mass of the extract or the concentrate, the addition amount of citrate is 0.01-0.03% of the mass of the extract or the concentrate, the addition amount of phosphate is 0.1-0.6% of the mass of the extract or the concentrate, and the addition amount of acetate is 0.05-0.1% of the mass of the extract or the concentrate.
7. The method for preparing an enzymatic hydrolysis coffee beverage based on the buffered salt system as claimed in claim 1, wherein in the step 7), the enzyme is one of glucanase, pectinase, cellulase and lipase, or a mixture of more than one of glucanase, pectinase, cellulase and lipase.
8. The preparation method of the enzymatic hydrolysis coffee beverage based on the buffer salt system, according to claim 1, is characterized in that the addition amount of the glucanase is 0.5% -1% of the mass of the extract or the concentrate, the addition amount of the pectinase is 0.4% -2% of the mass of the extract or the concentrate, the addition amount of the cellulase is 0.3% -0.8% of the mass of the extract or the concentrate, the addition amount of the lipase is 1% -3% of the mass of the extract or the concentrate, and the addition amount of the mixed enzyme is 0.5% -0.8% of the mass of the extract or the concentrate.
9. The preparation method of the enzymatic hydrolysis coffee beverage based on the buffer salt system according to claim 1, wherein in the step 7), the temperature of the enzymatic hydrolysis reaction is 20-60 ℃, and the reaction time is 10-240 min.
10. The method for preparing an enzymatic hydrolysis coffee beverage based on a buffer salt system according to claim 1, wherein in the step 8), the filling temperature is less than 20 ℃; in the step 9), the sterilization temperature is 100-130 ℃, and the sterilization time is 10-40 min.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1211395A (en) * | 1997-03-05 | 1999-03-24 | 肖加杰 | Industrial production method of coffee beverage |
| CN101534654A (en) * | 2006-10-04 | 2009-09-16 | 三菱化学株式会社 | Coffee drink |
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- 2022-01-12 CN CN202210032787.4A patent/CN114287497A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1211395A (en) * | 1997-03-05 | 1999-03-24 | 肖加杰 | Industrial production method of coffee beverage |
| CN101534654A (en) * | 2006-10-04 | 2009-09-16 | 三菱化学株式会社 | Coffee drink |
Non-Patent Citations (1)
| Title |
|---|
| 饶建平: "酶在咖啡浓缩液体系稳定性中的应用", 《食品工业科技》, vol. 40, no. 18 * |
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