CN114868856A - 一种以废弃咖啡渣为原料的发酵饮品制备方法 - Google Patents
一种以废弃咖啡渣为原料的发酵饮品制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种以废弃咖啡渣为原料的发酵饮品制备方法,涉及废弃食品资源开发及非酒精饮料技术领域,包括步骤A1、回收制造咖啡饮品后产生的咖啡渣,并对回收的咖啡渣进行烘干处理;步骤A2、在咖啡渣干燥后使用磨粉机对其粉碎,得到咖啡渣粉,并过60~100目筛收集;步骤A3、向收集的咖啡渣粉内加入蒸馏水,与水混合均匀,并调节蒸馏水与咖啡渣粉之间的比例。本发明利用乳酸菌的生物转化作用,提高咖啡渣中有效成分的释放,并探讨其发酵产物在食品研发中的应用潜力,可以实现咖啡渣乳酸菌发酵新型饮品的开发,增加咖啡渣的加工附加值,同时降低资源的浪费,创造更大的社会价值。
Description
技术领域
本发明涉及废弃食品资源开发及非酒精饮料技术领域,特别是涉及一种以废弃咖啡渣为原料的发酵饮品制备方法。
背景技术
咖啡以其独特的风味受到了全世界的欢迎,然而,咖啡饮品加工制备过程中会产生大量的咖啡渣。在咖啡烹煮过程中,用于饮用的物质量仅占咖啡总物质含量的0.2%,剩余的咖啡渣中仍含有大量营养、功能及风味物质。
而目前国内外的咖啡渣主要用作肥料和燃料处理,其二次利用的附加值不高,有的甚至作为废弃物直接丢弃,既浪费了大量资源,也为生态环境带来了不利的影响。
与此同时,近年来乳酸菌发酵饮料逐渐成为饮料行业新的发展趋势,如乳酸菌果蔬汁、乳酸菌奶茶、乳酸菌植物饮料等,但针对乳酸菌咖啡饮料的研究却鲜为少见。因此,利于咖啡渣开发兼具乳酸菌功效、风味和咖啡风味的饮料,有利于丰富当前的乳酸菌饮料市场,具有较大的开发前景。
发明内容
本发明的主要目的是为了提供一种以废弃咖啡渣为原料的发酵饮品制备方法,以废弃咖啡渣为原料,利用乳酸菌发酵,得到一种以咖啡渣为原料的发酵饮料。
本发明的目的可以通过采用如下技术方案达到:一种以废弃咖啡渣为原料的发酵饮品制备方法,包括
步骤A1、回收制造咖啡饮品后产生的咖啡渣,并对回收的咖啡渣进行烘干处理;
步骤A2、在咖啡渣干燥后使用磨粉机对其粉碎,得到咖啡渣粉,并过60~100目筛收集;
步骤A3、向收集的咖啡渣粉内加入蒸馏水,与水混合均匀,并调节蒸馏水与咖啡渣粉之间的比例;
步骤B、将咖啡渣液接种乳酸菌,且乳酸菌接种量根据发酵剂活菌数调整,使咖啡渣液中的初始活菌数控制在106~107cfu/mL,发酵罐中恒温发酵若干时间,发酵罐温度控制在30~40℃,发酵过程中维持低速搅拌,保持物料均匀,得到咖啡渣乳酸菌发酵产物;
步骤C、对发酵产物进行过滤或离心除渣操作,使浆渣分离,得到发酵上清液,加入若干量调味剂,得到咖啡渣发酵饮料成品;
步骤D、将饮料成品在高压均质机内均质若干次,均质温度范围为40℃~80℃、压强范围为20MPa~60MPa;
步骤E、对均质后的饮料成品进行杀菌,杀菌后贮藏。
优选的,步骤A3中咖啡渣粉与蒸馏水之间的比例为水=20g:140mL。
优选的,所述步骤C具体包括如下
步骤c1、发酵后停止搅拌,产物通过离心或过滤澄清,或通过发酵罐排渣口排出废渣,使浆渣分离;
步骤c2、在发酵上清液中加入调味剂,得到咖啡发酵饮料成品。
优选的,所述步骤D中具体为:将饮料成品放置于高压均质机下以60℃、30MPa的环境下进行均质,且均质两次。
优选的,所述步骤B中,在得到发酵产物后,还要对发酵产物中的总酚含量和蛋白浓度进行测定,测定步骤如下
步骤b1、以没食子酸标准品作参照,发酵样品经稀释后取1mL,加入5mL蒸馏水、3mL75%N2CO3和1mL福林酚,将上述试剂在水浴45℃下反应1.5h后,测定765nm处吸光度;
步骤b2、根据没食子酸标准曲线(y=0.0036x+0.017,R2=0.9934),计算样品中总酚含量。
步骤b3、采用考马斯亮蓝法测定发酵产物中蛋白含量,用酶标仪测定反应产物595nm处吸光度。
步骤b4、用标准蛋白溶液(mg/mL)得标准曲线(y=0.6858x+0.0069,R2=0.9881),计算未知样品中的蛋白浓度。
本发明的有益技术效果:
(1)咖啡烹煮过程中产生的咖啡渣含有大量脂肪酸、氨基酸、多酚、矿物质与多糖等有机化合物,以供应充足的咖啡渣为原材料研制咖啡渣饮料,创新了咖啡渣的食用方法,拓宽咖啡渣的应用领域。
(2)本发明利用乳酸菌的生物转化作用,提高咖啡渣中有效成分的释放,并探讨其发酵产物在食品研发中的应用潜力,可以实现咖啡渣乳酸菌发酵新型饮品的开发,增加咖啡渣的加工附加值,同时降低资源的浪费,创造更大的社会价值。
(3)本发明调配成的产品不做灭菌处理,即为乳酸菌活性饮料,不仅具备咖啡的健康功效,其中的乳酸菌作为益生菌对肠道健康亦有较好的效果;采用巴氏杀菌或高温灭菌处理,可得咖啡健康风味发酵饮料,产品保质期更长。
附图说明
图1为实施例1制备的咖啡发酵饮料中挥发性成分气相色谱/质谱分析图;
图2为实施例1制备的咖啡渣发酵饮料中总酚(a)及蛋白含量(b)分析结果;
图3为实施例1三种不同处理方式咖啡渣提取物中化合物热图。
具体实施方式
为使本领域技术人员更加清楚和明确本发明的技术方案,下面结合实施例及附图对本发明作进一步详细的描述,但本发明的实施方式不限于此。
实施例1:
本实施例提供的以废弃咖啡渣为原料的发酵饮品制备方法,包括
步骤A1、回收制造咖啡饮品后产生的咖啡渣,并对回收的咖啡渣进行烘干处理;
步骤A2、在咖啡渣干燥后使用磨粉机对其粉碎,得到咖啡渣粉,并过60目筛收集;
步骤A3、向收集的咖啡渣粉内加入蒸馏水,与水混合均匀,并调节蒸馏水与咖啡渣粉之间的比例,比例具体为20g:140mL;
步骤B、将咖啡渣液接种乳酸菌,添加0.1%的乳酸菌发酵剂菌种Yo-C571-F(包括乳酸菌、含嗜热链球菌、德氏乳杆菌和保加利亚亚种),控制发酵温度为38℃,期间低速搅拌发酵罐,速度在5~15/min范围内,速度过慢,不利于物料与发酵剂充分接触,速度过快,物料易起泡且不利于提高发酵效率,低速搅拌可保持物料均匀,发酵时间为48h,确定pH值为4.46后(即发酵终点),得到咖啡渣乳酸菌发酵产物;
步骤B中的pH值可采用FE20型pH计测定;
步骤C包括如下
步骤c1、发酵产物冷却后以8000r/min的转速离心10min,使浆渣分离;
步骤c2、在离心后的上清液中加入蔗糖,用量为发酵液总体积的4%,再加入黄原胶,用量为发酵液总体积的0.1%,混合调配,得到咖啡发酵饮料成品,灌装后低温冷藏贮存;
发酵产物中的总酚含量测定采用福林酚法,以没食子酸标准品作参照,发酵样品经稀释后取1mL,加入5mL蒸馏水、3mL75%N2CO3和1mL福林酚,将上述试剂在水浴45℃下反应1.5h后,测定765nm处吸光度。
根据没食子酸标准曲线(y=0.0036x+0.017,R2=0.9934),计算样品中总酚含量。
根据试剂盒说明书,采用考马斯亮蓝法测定发酵产物中蛋白含量,用酶标仪测定反应产物595nm处吸光度。
用标准蛋白溶液(mg/mL)得标准曲线(y=0.6858x+0.0069,R2=0.9881),计算未知样品中的蛋白浓度。
乳酸菌为本实验室已经分离鉴定并由中国普通微生物菌种保藏管理中心(CGMCC)保藏的植物乳杆菌CGMCC6016,或购自河北一然生物科技有限公司的乳酸菌发酵剂菌种Yo-C571-F(包括乳酸菌、含嗜热链球菌、德氏乳杆菌和保加利亚亚种)。
在本实施例中,如图2所示,样品组A、B、C分别指未添加发酵剂样品、添加乳酸菌样品、添加乳酸菌和蔗糖样品;*表示显著性
如图2所示,对咖啡乳酸菌发酵饮料的基本成分分析结果显示,其特征性营养功能组分总酚、蛋白质等均具有较高水平的含量,从而赋予产品较好的健康功效。
对3种不同处理组样品中化合物及其相对含量进行气相色谱/质谱分析及含量变化分析。
分析方法如下:准确称取5.0g样品和1.5g氯化钠至顶空瓶,放入自动样品盘中,40℃平衡1min后,40℃自动固相微萃取20min,并进样至GC/MS分析。
气相色谱分析条件:进样口温度250℃,自动固相微萃取萃取头进样后解析5min,载气为高纯氦,载气流速为1mL/min,毛细管气相色谱柱DB-5(30m×0.25mm×0.25μm),程序升温条件如下:40℃维持2min,5℃/min速率升温至200℃,10℃/min速率升温至240℃后,维持5min。
质谱分析条件:离子源为EI源,温度230℃,能量70eV,扫描模式为全扫描模式,扫描质量数范围为35~450。
结果如表1和图3显示,B组样品相对于A组和C组,棕榈酸、亚油酸甲酯、2,4-二甲基苯甲醛等化合物含量显著增加,而C组发酵样品与A、B组相比,乙酸糠酯、2-乙基-3-甲基吡嗪、3,5-二乙基-2-甲基-吡嗪的含量显著增加且A、B组未检出,而3-乙基-2,5-甲基吡嗪、咖啡因等作为三组样品中共有的物质,在C组发酵样品中的含量得到显著提升。
表1咖啡渣植物乳杆菌发酵产物中挥发性成分分析结果:
*样品组A、B、C分别指未添加发酵剂样品、添加乳酸菌样品、添加乳酸菌和蔗糖样品;
#Y和N分别指化合物在样品中检出(Y)和未检出(N)。
*样品组A、B、C分别指未添加发酵剂样品、添加乳酸菌样品、添加乳酸菌和蔗糖样品;
实施例2:
以废弃咖啡渣为原料的发酵饮品制备方法,包括
步骤A1、回收制造咖啡后产生的咖啡渣,并对回收的咖啡渣进行密封并放入烘干箱内;
步骤A2、在咖啡渣彻底干燥后使用磨粉机对其粉碎,得到咖啡渣粉,并过60目筛收集;
步骤A3、向收集的咖啡渣粉内加入蒸馏水,进行浸提降温,并调节蒸馏水与咖啡渣粉之间的比例,比例具体为20g:140ml;
步骤B、将咖啡渣液接种乳酸菌,添加0.1%的乳酸菌发酵剂菌种Yo-C571-F(包括乳酸菌、含嗜热链球菌、德氏乳杆菌和保加利亚亚种),控制发酵温度为38℃,期间发酵罐搅拌,发酵时间为48h,确定pH值为4.46后,将发酵液做初步澄清处理,得到咖啡渣乳酸菌发酵产物;
步骤C、对发酵产物进行离心操作,使浆渣分离,得到溶液,在溶液中加入若干量调味剂,得到咖啡发酵饮料成品;
步骤C具体包括如下
步骤c1、发酵液冷却后以8000r/min的转速离心10min,使浆渣分离;
步骤c2、在离心后的上清液中添加6%的阿拉伯糖和0.15%的黄原胶,混合调配,得到饮料成品;
步骤D、将饮料成品在高压均质机内均质2次,均质温度为60℃、压强范围为30MPa;
步骤E、对均质后的饮料成品进行巴氏灭菌后无菌灌装,得咖啡发酵饮料成品。
实施例3:
步骤A、称取若干量咖啡渣,并对其进行粉碎,粉碎后加入水浸提降温,得到咖啡渣液;
步骤A具体包括如下
步骤a1、回收制造咖啡后产生的咖啡渣,并对回收的咖啡渣进行密封并放入烘干箱内;
步骤a2、在咖啡渣彻底干燥后使用磨粉机对其粉碎,得到咖啡渣粉,并过60目筛收集;
步骤a3、向收集的咖啡渣粉内加入蒸馏水,进行浸提降温,并调节蒸馏水与咖啡渣粉之间的比例,比例具体为20g:140ml;
步骤B、将咖啡渣液接种乳酸菌,添加0.1%的乳酸菌发酵剂菌种Yo-C571-F(包括乳酸菌、含嗜热链球菌、德氏乳杆菌和保加利亚亚种),控制发酵温度为38℃,期间发酵罐搅拌,发酵时间为48h,确定pH值为4.46后,将发酵液做初步澄清处理,得到咖啡渣乳酸菌发酵产物,即发酵液;
步骤C、对发酵液进行离心操作,使浆渣分离,得到溶液,在溶液中加入若干量调味剂,得到咖啡发酵饮料成品;
步骤C具体包括如下
步骤c1、发酵液冷却后以8000r/min的转速离心10min,使浆渣分离;
步骤c2、在离心后的上清液中添加4%的蔗糖和0.2%的黄原胶,混合调配,得到饮料成品;
步骤D、将饮料成品在高压均质机内均质2次,均质温度为60℃、压强范围为30MPa;
步骤E、对均质后的饮料成品进行高温121℃瞬时杀菌后无菌灌装,得咖啡发酵饮料成品。
综上所述,在本实施例中,本实施例提供的本发明利用乳酸菌的生物转化作用,提高咖啡渣中有效成分的释放,并探讨其发酵产物在食品研发中的应用潜力,可以实现咖啡渣乳酸菌发酵新型饮品的开发,增加咖啡渣的加工附加值,同时降低资源的浪费,创造更大的社会价值。
以上所述,仅为本发明进一步的实施例,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明所公开的范围内,根据本发明的技术方案及其构思加以等同替换或改变,都属于本发明的保护范围。
Claims (5)
1.一种以废弃咖啡渣为原料的发酵饮品制备方法,其特征在于:包括
步骤A1、回收制造咖啡饮品后产生的咖啡渣,并对回收的咖啡渣进行烘干处理;
步骤A2、在咖啡渣干燥后使用磨粉机对其粉碎,得到咖啡渣粉,并过60~100目筛收集;
步骤A3、向收集的咖啡渣粉内加入蒸馏水,与水混合均匀,并调节蒸馏水与咖啡渣粉之间的比例;
步骤B、将咖啡渣液接种乳酸菌,且乳酸菌接种量根据发酵剂活菌数调整,使咖啡渣液中的初始活菌数控制在106~107cfu/mL,发酵罐中恒温发酵若干时间,发酵罐温度控制在30~40℃,发酵过程中维持低速搅拌,保持物料均匀,得到咖啡渣乳酸菌发酵产物;
步骤C、对发酵产物进行过滤或离心除渣操作,使浆渣分离,得到发酵上清液,加入若干量调味剂,得到咖啡渣发酵饮料成品;
步骤D、将饮料成品在高压均质机内均质若干次,均质温度范围为40℃~80℃、压强范围为20MPa~60MPa;
步骤E、对均质后的饮料成品进行杀菌,杀菌后贮藏。
2.根据权利要求1所述的以废弃咖啡渣为原料的发酵饮品制备方法,其特征在于:步骤A3中咖啡渣粉与蒸馏水之间的比例为水=20g:140mL。
3.根据权利要求1所述的以废弃咖啡渣为原料的发酵饮品制备方法,其特征在于:所述步骤C具体包括如下
步骤c1、发酵后停止搅拌,产物通过离心或过滤澄清,或通过发酵罐排渣口排出废渣,使浆渣分离;
步骤c2、在发酵上清液中加入调味剂,得到咖啡发酵饮料成品。
4.根据权利要求1所述的以废弃咖啡渣为原料的发酵饮品制备方法,其特征在于:所述步骤D中具体为:将饮料成品放置于高压均质机下以60℃、30MPa的环境下进行均质,且均质两次。
5.根据权利要求1所述的以废弃咖啡渣为原料的发酵饮品制备方法,其特征在于:所述步骤B中,在得到发酵产物后,还要对发酵产物中的总酚含量和蛋白浓度进行测定,测定步骤如下
步骤b1、以没食子酸标准品作参照,发酵样品经稀释后取1mL,加入5mL蒸馏水、3mL75%N2CO3和1mL福林酚,将上述试剂在水浴45℃下反应1.5h后,测定765nm处吸光度;
步骤b2、根据没食子酸标准曲线(y=0.0036x+0.017,R2=0.9934),计算样品中总酚含量。
步骤b3、采用考马斯亮蓝法测定发酵产物中蛋白含量,用酶标仪测定反应产物595nm处吸光度。
步骤b4、用标准蛋白溶液(mg/mL)得标准曲线(y=0.6858x+0.0069,R2=0.9881),计算未知样品中的蛋白浓度。
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CN1874686A (zh) * | 2003-10-27 | 2006-12-06 | 雀巢技术公司 | 发酵咖啡饮料 |
CN112437609A (zh) * | 2018-06-22 | 2021-03-02 | 星巴克公司 | 由冷萃咖啡渣制备的烈酒 |
KR20210084167A (ko) * | 2019-12-28 | 2021-07-07 | 윤용민 | 커피부산물을 이용한 발효커피 제조방법 |
WO2021173078A1 (en) * | 2020-02-24 | 2021-09-02 | National University Of Singapore | Spent coffee grounds-derived beverage |
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CN1874686A (zh) * | 2003-10-27 | 2006-12-06 | 雀巢技术公司 | 发酵咖啡饮料 |
CN112437609A (zh) * | 2018-06-22 | 2021-03-02 | 星巴克公司 | 由冷萃咖啡渣制备的烈酒 |
KR20210084167A (ko) * | 2019-12-28 | 2021-07-07 | 윤용민 | 커피부산물을 이용한 발효커피 제조방법 |
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