CN114631586A

CN114631586A - Functional coffee and processing method thereof

Info

Publication number: CN114631586A
Application number: CN202210342954.5A
Authority: CN
Inventors: 李书红; 靳欣; 杨诚; 陈野; 薛灵艳; 修雨; 李赫宇; 王磊
Original assignee: Enfen Technology Beijing Co ltd; Tianjin University of Science and Technology
Current assignee: Enfen Technology Beijing Co ltd; Tianjin University of Science and Technology
Priority date: 2022-03-31
Filing date: 2022-04-02
Publication date: 2022-06-17

Abstract

The invention provides functional coffee based on chlorogenic acid and a processing method thereof, and the functional coffee comprises the following steps: step 1, shearing coffee concentrated solution by utilizing shearing equipment; step 2, freeze-drying the coffee concentrated solution after the shearing treatment to obtain freeze-dried coffee; and 3, mixing the freeze-dried coffee obtained in the step 2 with chlorogenic acid or a plant extract containing the chlorogenic acid to prepare functional coffee. After the coffee concentrated solution is subjected to shearing treatment, the solubility of functional component chlorogenic acid can be increased, and the dissolution speed of functional coffee is increased.

Description

Functional coffee and processing method thereof

Technical Field

The invention relates to the technical field of food production and processing, in particular to functional coffee based on chlorogenic acid and a processing method thereof.

Background

The freeze-dried coffee is instant coffee prepared by freezing a liquid product and removing ice through sublimation, the freeze-dried coffee sheet well keeps the original flavor of coffee, and the freeze-dried coffee sheet has a loose and porous internal structure, is high in dissolving speed, is convenient to measure, and can easily control the concentration of the obtained beverage.

Along with the increasing living standard of people, various functional freeze-dried coffees gradually come into the market, chlorogenic acid has wide biological activity, and the research on the biological activity of the chlorogenic acid by modern science is deeply carried out in a plurality of fields of food, health care, medicine, daily chemical industry and the like. Chlorogenic acid is an important bioactive substance, and has antibacterial, antiviral, leukocyte increasing, liver protecting, gallbladder promoting, antitumor, blood pressure lowering, blood lipid reducing, free radical scavenging, and central nervous system exciting effects.

If chlorogenic acid can be added into coffee to make the coffee into functional coffee, the coffee is more beneficial to the efficacy of a human body. However, if chlorogenic acid is added to coffee, the solubility of coffee is reduced, which affects its organoleptic qualities.

Disclosure of Invention

The invention aims to provide a processing method of functional coffee based on chlorogenic acid, aiming at the problem that the solubility of functional component chlorogenic acid in coffee is reduced in the prior art.

Another object of the invention is to provide a functional coffee obtained by said process.

The technical scheme adopted for realizing the purpose of the invention is as follows:

a processing method of functional coffee based on chlorogenic acid comprises the following steps:

step 1, shearing coffee concentrated solution by utilizing shearing equipment;

step 2, freeze-drying the coffee concentrated solution after the shearing treatment to obtain freeze-dried coffee;

and 3, mixing the freeze-dried coffee obtained in the step 2 with chlorogenic acid or a plant extract containing the chlorogenic acid to prepare the functional coffee.

In the technical scheme, the chlorogenic acid-containing plant extract is a honeysuckle extract, and the chlorogenic acid content in the honeysuckle extract is 10-95%.

In the above technical scheme, in the step 1, the solid content in the coffee concentrated solution is 5% -15%.

In the above technical solution, in the step 1, the shearing device is a high-speed shearing machine.

In the above technical solution, in the step 1, the rotation speed of the shearing treatment is 2000r/min to 20000r/min, preferably 10000r/min to 15000r/min, more preferably 12000r/min to 14500r/min, and the time of the shearing treatment is 2min to 20min, preferably 10min to 20min, more preferably 12min to 14 min. As the solids content of the coffee concentrate increases, the rotation speed of the shearing process should be increased accordingly in order to obtain a better shearing effect.

In the technical scheme, in the step 1, the shearing treatment is carried out in a vacuum environment, and the vacuum degree is-0.08 MPa to-0.1 MPa, so that excessive foams are prevented from being generated in the shearing process.

In the above technical solution, in the step 1, the shearing treatment is performed in a low temperature environment, the temperature is 2 to 6 ℃, so as to prevent the heat generated in the shearing process from affecting the sensory quality of the coffee.

In the technical scheme, in the step 2, the mixture is pre-frozen for 12 to 24 hours at the temperature of between 0 and 6 ℃ below zero, and then is freeze-dried in a freeze dryer at the temperature of between 40 and 50 ℃ below zero for 24 to 48 hours.

In another aspect of the present invention, a functional coffee comprises the freeze-dried coffee and chlorogenic acid or a plant extract containing chlorogenic acid, wherein the freeze-dried coffee is prepared according to the steps 1 and 2.

In the technical scheme, the mass of the chlorogenic acid added into each 2.5g of the functional freeze-dried coffee or the chlorogenic acid extracted from the plants is 10-1000 mg, the solubility and the taste of the chlorogenic acid are comprehensively considered, and the mass of the chlorogenic acid added into each 2.5g of the functional freeze-dried coffee or the chlorogenic acid extracted from the plants is 10-400 mg.

Compared with the prior art, the invention has the beneficial effects that:

1. the coffee concentrated solution can increase the solubility of functional component chlorogenic acid after shearing, the coffee concentrated solution without shearing is re-dissolved after freeze-drying, the solubility of chlorogenic acid in the obtained dissolved solution is 2.6%, the coffee concentrated solution after shearing is re-dissolved after freeze-drying, and the solubility of chlorogenic acid in the obtained dissolved solution is 4%.

2. Shearing the coffee concentrated solution, freeze-drying, adding chlorogenic acid or an extract containing chlorogenic acid to obtain functional coffee, wherein the dissolution speed of the obtained functional coffee is high, the dissolution speed of the uncut coffee concentrated solution is 1min39s for the chlorogenic acid added after freeze-drying, and the dissolution speed of the sheared coffee concentrated solution and the chlorogenic acid added after freeze-drying is only 51s for the functional coffee.

3. Compared with the coffee which is not processed, the aroma of the cut coffee is stronger, which shows that the sensory characteristics of the coffee can be improved by adding the chlorogenic acid after the cutting processing.

4. After functional component chlorogenic acid is added, the coffee can obviously reduce MDA, oxidation resistance and enhance immunity.

Drawings

Figure 1 is the solubility of chlorogenic acid for each example.

FIG. 2 is the MDA content in liver of example 11.

FIG. 3 shows the MDA content in serum of example 11.

FIG. 4 is the GSH-PX activity of liver tissue in example 11.

FIG. 5 is the immune organ index in example 11.

Detailed Description

The present invention will be described in further detail with reference to specific examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Example 1

1.1

step 1, taking 50mL of coffee concentrated solution with the concentration of 10 percent, placing the coffee concentrated solution into a conical flask, marking the coffee concentrated solution as a shearing group 1, and treating the coffee concentrated solution for 6min at the rotating speed of 12000r/min by using a high-speed shearing machine;

and 2, pre-freezing the sheared coffee concentrated solution obtained in the step 1 at-80 ℃ for 12h, and then performing freeze-drying in a freeze dryer at-40 ℃ for 48h to obtain freeze-dried powder, namely the freeze-dried coffee.

And 3, adding a honeysuckle extract into the freeze-dried coffee obtained in the step 2, and uniformly mixing to obtain the functional coffee.

The mass of the honeysuckle extract added into each 2.5g of the functional freeze-dried coffee is 100mg, wherein the chlorogenic acid content in the honeysuckle extract is 10%.

1.2

And (3) re-dissolving the freeze-dried coffee obtained in the step (2) to obtain a coffee dissolved solution, dissolving excessive chlorogenic acid in the coffee dissolved solution, standing, centrifuging, removing a supernatant, drying a precipitate, and weighing, wherein the solubility of the chlorogenic acid in the embodiment is 2.8%.

Example 2

2.1

step 1, 50mL of coffee concentrate at 10% concentration is placed in a conical flask, labeled as cut group 2, and treated with a high speed shearer at 12000r/min for 8 min.

And 2, pre-freezing the sheared coffee concentrated solution obtained in the step 1 at-80 ℃ for 12h, and then freeze-drying the coffee concentrated solution in a freeze dryer at-40 ℃ for 48h to obtain freeze-dried powder, namely the freeze-dried coffee.

And 3, adding solid chlorogenic acid into the freeze-dried coffee obtained in the step 2, and uniformly mixing to obtain the functional coffee.

The mass of the honeysuckle extract added into each 2.5g of the functional freeze-dried coffee is 300mg, wherein the chlorogenic acid content in the honeysuckle extract is 10%.

2.2

And (3) re-dissolving the freeze-dried coffee obtained in the step (2) to obtain a coffee dissolved solution, dissolving excessive chlorogenic acid in the coffee dissolved solution, standing, centrifuging, removing a supernatant, drying a precipitate, and weighing to obtain the chlorogenic acid solubility of the embodiment of 2.7%.

Example 3

step 1, 50mL of coffee concentrate with a concentration of 10% is taken and placed in an Erlenmeyer flask, marked as cut group 3, and treated with a high speed shearer at a rotation speed of 12000r/min for 10 min.

And 2, pre-freezing the sheared coffee obtained in the step 1 at-80 ℃ for 12h, and then freeze-drying the sheared coffee in a freeze dryer at-40 ℃ for 48h to obtain freeze-dried powder, namely the freeze-dried coffee.

The mass of the honeysuckle extract added into each 2.5g of the functional freeze-dried coffee is 700mg, wherein the chlorogenic acid content in the honeysuckle extract is 10%.

3.2

And (3) re-dissolving the freeze-dried coffee obtained in the step (2) to obtain a coffee dissolved solution, dissolving excessive chlorogenic acid in the coffee dissolved solution, standing, centrifuging, removing a supernatant, drying a precipitate, and weighing to obtain the chlorogenic acid solubility of the embodiment of 3.1%.

Example 4

4.1

A method for processing functional coffee based on chlorogenic acid comprises the following steps:

step 1, 50mL of coffee concentrate with a concentration of 10% is taken and placed in an Erlenmeyer flask, marked as cut group 4, and treated with a high speed shearer at a rotation speed of 12000r/min for 12 min.

The mass of the honeysuckle extract added into each 2.5g of the functional freeze-dried coffee is 900mg, wherein the chlorogenic acid content in the honeysuckle extract is 10%.

4.2

And (3) re-dissolving the freeze-dried coffee obtained in the step (2) to obtain a coffee dissolved solution, dissolving excessive chlorogenic acid in the coffee dissolved solution, standing, centrifuging, removing a supernatant, drying a precipitate, and weighing to obtain the chlorogenic acid solubility of the embodiment of 3.3%.

Example 5

5.1

step 1, taking 50mL of coffee concentrated solution with the concentration of 10% and placing the coffee concentrated solution into a conical flask, marking the coffee concentrated solution as a shearing group 5, treating the coffee concentrated solution for 14min at the rotating speed of 12000r/min by using a high-speed shearing machine, and measuring the particle size of the coffee concentrated solution after shearing treatment to be about 1080 nm.

The mass of the honeysuckle extract added in each 2.5g of the functional freeze-dried coffee is 1g, wherein the chlorogenic acid content in the honeysuckle extract is 10%.

5.2

And (3) re-dissolving the freeze-dried coffee obtained in the step (2) to obtain a coffee dissolved solution, dissolving excessive chlorogenic acid in the coffee dissolved solution, standing, centrifuging, removing a supernatant, drying a precipitate, and weighing to obtain the chlorogenic acid solubility of the embodiment of 3.0%.

Example 6

6.1

step 1, 50mL of coffee concentrate with a concentration of 10% is taken and placed in an Erlenmeyer flask, marked as cut group 6, and treated with a high speed shearer at a rotation speed of 14500r/min for 6 min.

The mass of the honeysuckle extract added in each 2.5g of the functional freeze-dried coffee is 1.5g, wherein the chlorogenic acid content in the honeysuckle extract is 10%.

6.2

Example 7

7.1

step 1, 50mL of coffee concentrate at 10% concentration is placed in an Erlenmeyer flask, labeled as cut group 7, and treated with a high speed cutter at 14500r/min for 8 min.

The mass of the honeysuckle extract added in each 2.5g of the functional freeze-dried coffee is 2g, wherein the chlorogenic acid content in the honeysuckle extract is 10%.

7.2

And (3) re-dissolving the freeze-dried coffee obtained in the step (2) to obtain a coffee dissolved solution, dissolving excessive chlorogenic acid in the coffee dissolved solution, standing, centrifuging, removing a supernatant, drying a precipitate, and weighing to obtain the chlorogenic acid solubility of the embodiment of 3.5%.

Example 8

8.1

step 1, 50mL of coffee concentrate at 10% concentration is placed in a conical flask, labeled as sheared set 8, and treated with a high speed shearer at 14500r/min for 10 min.

The mass of the honeysuckle extract added in each 2.5g of the functional freeze-dried coffee is 2.5g, wherein the chlorogenic acid content in the honeysuckle extract is 10%.

8.2

And (3) re-dissolving the freeze-dried coffee obtained in the step (2) to obtain a coffee dissolved solution, dissolving excessive chlorogenic acid in the coffee dissolved solution, standing, centrifuging, removing a supernatant, drying a precipitate, and weighing to obtain the chlorogenic acid solubility of the embodiment of 3.2%.

Example 9

9.1

step 1, 50mL of coffee concentrate at 10% concentration is placed in an Erlenmeyer flask, labeled as cut group 9, and treated with a high speed cutter at 14500r/min for 12 min.

The mass of the honeysuckle extract added in each 2.5g of the functional freeze-dried coffee is 4g, wherein the chlorogenic acid content in the honeysuckle extract is 10%.

9.2

And (3) re-dissolving the freeze-dried coffee obtained in the step (2) to obtain a coffee dissolved solution, dissolving excessive chlorogenic acid in the coffee dissolved solution, standing, centrifuging, removing a supernatant, drying a precipitate, and weighing to obtain chlorogenic acid solubility of 4.0% in the embodiment.

Example 10

10.1

step 1, 50mL of coffee concentrate at 10% concentration is placed in an Erlenmeyer flask, labeled as cut group 10, and processed with a high speed cutter at 14500r/min for 14 min.

The mass of the honeysuckle extract added into each 2.5g of the functional freeze-dried coffee is 3g, wherein the chlorogenic acid content in the honeysuckle extract is 10%.

10.2

And (3) re-dissolving the freeze-dried coffee obtained in the step (2) to obtain a coffee dissolved solution, dissolving excessive chlorogenic acid in the coffee dissolved solution, standing, centrifuging, removing a supernatant, drying a precipitate, and weighing to obtain chlorogenic acid solubility of 4.2% in the embodiment.

Comparative example

Step 1, taking 50mL of coffee concentrated solution with the concentration of 10% and placing the coffee concentrated solution in a conical flask, and marking the coffee concentrated solution as an uncut group;

and 2, pre-freezing the coffee concentrated solution at-80 ℃ for 12h, and then freeze-drying the coffee concentrated solution at-40 ℃ for 48h in a freeze dryer to obtain freeze-dried powder, namely the freeze-dried coffee.

And step 3: dissolving excessive chlorogenic acid in coffee dissolving solution, standing, centrifuging, discarding supernatant, oven drying precipitate, and weighing to obtain chlorogenic acid solubility of 2.6%.

TABLE 1

	Shear conditions	Solubility of chlorogenic acid
			Example 1	12000r/min 6min	2.8％
Example 2	12000r/min 8min	2.7％
			Example 3	12000r/min 10min	3.1％
Example 4	12000r/min 12min	3.3％
			Example 5	12000r/min 14min	3.0％
Example 6	14500r/min 6min	3.0％
			Example 7	14500r/min 8min	3.5％
Example 8	14500r/min 10min	3.2％
			Example 9	14500r/min 12min	4.0％
Example 10	14500r/min 14min	4.2％
			Comparative example 1	Without shearing	2.6％

As analyzed from table 1, the solubility of chlorogenic acid of the examples showed a tendency to increase, as shown in fig. 1, with increasing time the coffee concentrate subjected to shearing treatment had a certain increase in the solubility of chlorogenic acid. During the shearing process of the coffee concentrated solution, macromolecules are converted into micromolecules, and more hydrophobic groups are exposed on solid matters in the coffee concentrated solution and can be combined with more chlorogenic acid.

In example 10, part of the aroma components were lost during the shearing process, so that the shearing conditions in example 9 were better than those in example 10 after comprehensive judgment. 1g of freeze-dried coffee obtained in the step 2 of the example 9 is taken and added with 200mg of chlorogenic acid, and the obtained functional coffee is dissolved in 100ml of water for 51 s; 1g of freeze-dried coffee obtained in step 2 of the comparative example was taken, 200mg of chlorogenic acid was added, and the obtained functional coffee was dissolved in 100ml of water, which required 1min39 s.

Example 11

To further study the effect of chlorogenic acid, animal experiments were performed.

The coffee liquid in this example is a solution obtained by dissolving 2g of the freeze-dried coffee powder obtained in step 2 of example 9 in 200 mL. The chlorogenic acid is commercially pure chlorogenic acid powder, wherein the following D-galactose is 120mg/kg, the gavage amount of the mouse is mouse weight (kg) by 120mg/kg, and similarly, the chlorogenic acid is 100mg/kg, the gavage amount of the mouse is mouse weight (kg) by 100 mg/kg.

1) Normal control group: basal feed, free water intake. Intragastric lavage liquid 0.2mL per day

2) Model control group: basal feed, free water intake. Gavage D-galactose 120mg/kg 0.2mL per day

3) Positive control group: basal feed, free water intake. Gavage D-galactose 120mg/kg and Vc100mg/kg 0.2mL each day

4) Coffee control group: basal feed, free water intake. Gavage 120mg/kg D-galactose and 0.2mL coffee liquid every day

5) Chlorogenic acid high dose experimental group: basal feed, free water intake. Gavage 120mg/kg of D-galactose, chlorogenic acid 200mg/kg and 0.2mL of coffee solution every day

6) Chlorogenic acid medium dose experimental group: basal feed, free water intake. Per day gavage of D-galactose 120mg/kg, chlorogenic acid 100mg/kg, and 0.2mL coffee solution

7) Chlorogenic acid low dose experimental group: basal feed, free water intake. Gavage 120mg/kg of D-galactose and chlorogenic acid 50mg/kg and 0.2mL of coffee liquid every day

Remarking: the group with coffee is to dissolve the drug in coffee for gastric perfusion.

Healthy adult Kunming male mice (26g +/-2 g) with the age of three months are selected, are fed with food and water naturally day and night freely, are randomly divided into 7 groups and 10 groups according to the body weight after adaptive feeding for 7 days, and a D-galactose model is used. And evaluating the antioxidant effect of the tested sample on the levels of malondialdehyde, SOD and GSH-Px and the content of hemoglobin and total protein of the D-galactose model animal.

Establishing an animal model: by continuously administering D-galactose to animals in large quantities, the intracellular galactose concentration in the animals is increased and reduced to galactitol by aldose reductase. Galactitol can not be further metabolized by cells and is accumulated in cells, so that the normal sugar metabolism balance of the cells is broken, and aging is caused.

Weighing body weight regularly, collecting blood or preparing tissue homogenate after 30 days, and measuring animal malondialdehyde, SOD, CSH-Px levels, hemoglobin and total protein content and organ index change.

The index measuring method comprises the following steps:

1) blood routine: blood routine of each group of animals

2) ELISA: the contents of malondialdehyde, SOD and CSH-Px in the serum and liver homogenates of each group were determined (5 per group, no multiple wells; total 70 samples)

3) Change in organ index: at the end of the experiment, 5 mice were randomly selected per group, fasted for 12h, weighed, slaughtered, spleen and thymus isolated and weighed, and immune organ index calculated.

Immune organ index (g/kg) is immune organ weight (g)/pre-slaughter live weight (kg).

As shown in figure 2, MDA is the major product of lipid peroxidation, with lower levels of MDA indicating less lipid peroxidation and less oxidative damage. In the liver, the MDA content of the chlorogenic acid group is obviously lower than that of a normal control group and a model control group, which shows that the chlorogenic acid has an improvement effect on the antioxidant function of the mouse. The MDA content in the liver of the chlorogenic acid group is lower than that of the coffee control group, which shows that the effect of adding the chlorogenic acid is better than that of pure coffee.

As shown in fig. 3, in the serum, the content of the chlorogenic acid group MDA is significantly lower than that of other control groups, which indicates that the chlorogenic acid can significantly reduce the content of the MDA in the serum and improve the antioxidant capacity of mice, while the chlorogenic acid has the lowest content of the MDA in the chlorogenic acid group, which indicates that the chlorogenic acid has an optimal concentration of 100 mg/kg. The MDA content in the serum of the chlorogenic acid group is lower than that of the coffee control group, which indicates that the effect of adding the chlorogenic acid is due to the effect of pure coffee.

As shown in FIG. 4, the antioxidant enzyme can effectively remove the free radicals generated by foreign body metabolism, and GSH GSH-Px and SOD are present in all oxygen-metabolized cells as antioxidant enzymes of a free radical removal system, so as to prevent from being damaged by the free radicals and provide a repair mechanism for oxidized cell membranes. In the liver, the activity of GSH GSH-PX in the chlorogenic acid group is higher than that in the model control group, which shows that the chlorogenic acid has the effect, and the effect in the medium dose group is the best.

As shown in FIG. 5, thymus and spleen are the major immune organs, reflecting the level of oxidative damage during aging. Compared with the normal group, the chlorogenic acid is improved compared with the spleen and thymus index of the model control, which indicates that the atrophy of internal organs of a mouse can be delayed, and the immunity is enhanced. The immune organ index is higher than that of the coffee control group, which indicates that the effect of adding chlorogenic acid is that pure coffee is used.

In conclusion, 100mg/kg is the optimal amount, that is, 3mg of chlorogenic acid is added into 0.2mL of coffee liquid to achieve the optimal effects of reducing MDA, resisting oxidation and enhancing immunity.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. A processing method of functional coffee based on chlorogenic acid is characterized by comprising the following steps:

step 1, shearing coffee concentrated solution by utilizing shearing equipment;

2. The process of claim 1, wherein in step 1, the coffee concentrate has a solids content of 5% to 15%.

3. The process of claim 1, wherein in step 1, the shearing device is a high speed shear.

4. The process according to claim 1, wherein in the step 1, the rotation speed of the shearing treatment is 2000r/min to 20000r/min, preferably 10000r/min to 15000r/min, more preferably 12000r/min to 14500r/min, and the time of the shearing treatment is 2min to 20min, preferably 10min to 20min, more preferably 12min to 14 min.

5. The process according to claim 1, wherein the shearing treatment in step 1 is carried out in a vacuum atmosphere at a vacuum degree of-0.08 MPa to-0.1 MPa.

6. The process of claim 1, wherein in step 1, the shearing treatment is carried out in a low temperature environment at a temperature of 2 ℃ to 6 ℃.

7. The process of claim 1, wherein in step 2, the mixture is pre-frozen at 0 ℃ to-6 ℃ for 12h to 24h, and then freeze-dried in a freeze-dryer at-40 ℃ to-50 ℃ for 24h to 48 h.

8. The processing method of claim 1, wherein in step 3, the chlorogenic acid-containing plant extract is a honeysuckle extract, and the chlorogenic acid content in the honeysuckle extract is 10-95%.

9. A functional coffee comprising freeze-dried coffee and chlorogenic acid or a plant extract containing chlorogenic acid, said freeze-dried coffee being prepared according to steps 1 and 2 of the process according to any of claims 1 to 8.

10. The functional coffee according to claim 9, wherein the mass of chlorogenic acid added per 2.5g of functional coffee or chlorogenic acid in the plant extract is 10mg to 1000mg, preferably 10mg to 400mg per 2.5g of functional coffee.