CN116355692A

CN116355692A - Preparation method of coffee spice, atomized essence and smoking set

Info

Publication number: CN116355692A
Application number: CN202310254886.1A
Authority: CN
Inventors: 刘少华; 钟巧霞; 张仲虎; 肖隽霏; 李纬博; 武仁华; 杨文彬; 余汉谋
Original assignee: Shenzhen Yupeng Technology Co ltd
Current assignee: Shenzhen Yupeng Technology Co ltd
Priority date: 2023-03-09
Filing date: 2023-03-09
Publication date: 2023-06-30
Also published as: WO2024183359A1

Abstract

The invention discloses a preparation method of coffee spice, atomized essence and a smoking set, which comprise the following steps: sterilizing the fresh coffee fruits after soaking to obtain pretreated fresh coffee fruits; performing primary fermentation treatment on the pretreated coffee fresh fruits by using saccharomyces cerevisiae, removing pericarps to obtain pretreated coffee beans, and performing secondary fermentation on the pretreated coffee beans to obtain fermented coffee beans; freeze drying, baking and grinding the fermented coffee beans to obtain fermented coffee powder; mixing the fermented coffee powder with an extraction solvent, and performing extraction, centrifugal separation, purification and concentration treatment by using an instantaneous control pressure drop method to obtain the coffee flavor. The invention solves the problems of insufficient aroma explosive force of coffee aroma and core pasting in the application of electronic atomized liquid.

Description

Preparation method of coffee spice, atomized essence and smoking set

Technical Field

The invention relates to the technical field of spices, in particular to a preparation method of coffee spices, atomized essence and a smoking set.

Background

The coffee spice is a strong-odor spice, and most of the coffee spices are prepared by adopting a traditional steaming and concentrating process at present, so that the processing difficulty can be reduced, and the operation is easy.

However, the coffee aroma prepared by the traditional steaming and concentrating process is easy to cause the problems of head aroma deficiency and reduced richness of coffee aroma.

In addition, along with the development of atomization technology in recent years, the coffee aroma is also widely applied to the atomization field, however, the coffee aroma prepared by the traditional cooking and concentrating process has the problems of insufficient aroma explosive force and the like of the coffee aroma, and meanwhile, the coffee aroma prepared by the traditional cooking and concentrating process contains a large amount of sugar, so that the problem of core pasting occurs in the application of electronic atomized liquid.

Disclosure of Invention

The invention mainly aims to provide a preparation method of coffee spice, which aims to solve the problems that the coffee spice in the prior art has insufficient aroma explosive force and is burnt in the application of electronic atomized liquid.

In order to achieve the above object, the present invention provides a method for preparing coffee aroma, comprising the following steps:

s10, soaking the fresh coffee fruits and then sterilizing to obtain pretreated fresh coffee fruits;

s20, performing primary fermentation treatment on the pretreated coffee fresh fruits by using saccharomyces cerevisiae, removing pericarps to obtain pretreated coffee beans, and performing secondary fermentation on the pretreated coffee beans to obtain fermented coffee beans;

s30, performing freeze drying, baking and grinding treatment on the fermented coffee beans to obtain fermented coffee powder;

s40, mixing the fermented coffee powder with an extraction solvent, extracting by using an instantaneous pressure drop control method, centrifugally separating, purifying and concentrating to obtain the coffee flavor.

Alternatively, in step S10,

the soaking time is 30-90 min; and/or the number of the groups of groups,

the sterilization temperature is 120-122 ℃; and/or the number of the groups of groups,

the sterilization time is 15-30 min.

Alternatively, in step S20,

in the first fermentation treatment, the fermentation temperature is 37-42 ℃; and/or the number of the groups of groups,

the fermentation time is 5-7 d during the first fermentation treatment; and/or the number of the groups of groups,

in the first fermentation treatment, the fermentation condition is anaerobic fermentation; and/or the number of the groups of groups,

in the second fermentation treatment, the fermentation temperature is 26-30 ℃; and/or the number of the groups of groups,

in the second fermentation treatment, the fermentation time is 48-72 h; and/or the number of the groups of groups,

and in the second fermentation treatment, the fermentation condition is soaking fermentation.

Optionally, in step S20, during the first fermentation treatment, the fermentation system comprises the following components in parts by mass: 50-60 parts of fresh coffee fruits, 3-5 parts of saccharomyces cerevisiae, 3-5 parts of maple syrup, 1-3 parts of white granulated sugar, 0.5-1.5 parts of vanilla beans and 20-30 parts of water.

Optionally, in step S20, during the second fermentation treatment, the fermentation system includes a fermentation substrate and a fermentation strain:

wherein the fermentation substrate comprises the following components in parts by mass: 20-30 parts of pretreated coffee beans, 20-60 parts of sterile water and 1-3 parts of saccharomyces cerevisiae;

the fermentation strain comprises lactobacillus L.Plantarum115, and the inoculation amount of lactobacillus L.Plantarum115 in fermentation substrate is 1.0X10 ⁶ CFU/g。

Alternatively, in step S30,

the freeze-drying temperature is-35 to-40 ℃; and/or the number of the groups of groups,

the vacuum degree of freeze drying is 10-20 pa; and/or the number of the groups of groups,

the freeze drying time is 8-12 h; and/or the number of the groups of groups,

the initial temperature of baking is 120-180 ℃; and/or the number of the groups of groups,

the heating rate of baking is 3-8 ℃/min; and/or the number of the groups of groups,

the constant temperature of baking is 200-220 ℃; and/or the number of the groups of groups,

the constant temperature time of baking is 15-30 min.

Alternatively, in step S40,

when the extraction is carried out by the instantaneous control pressure drop method, the extraction solvent comprises at least one of water or ethanol; and/or the number of the groups of groups,

when the extraction is carried out by the instantaneous pressure drop control method, the saturated vapor pressure is 0.2-0.4 MPa; and/or the number of the groups of groups,

when the instantaneous pressure drop method is used for extraction, the extraction time is 60-120S; and/or the number of the groups of groups,

when the extraction is carried out by the instantaneous control pressure drop method, the pressure drop pressure of the extraction is 3-8 KPa; and/or the number of the groups of groups,

during centrifugal separation, the temperature of the centrifugation is 15-25 ℃; and/or the number of the groups of groups,

during centrifugal separation, the rotating speed of centrifugation is 3000-5000 rpm/min; and/or the number of the groups of groups,

and during centrifugal separation, the centrifugal time is 15-30 min.

Optionally, in step S40, the purification and concentration process includes a filtration membrane and a reverse osmosis membrane purification and concentration process, wherein,

the filter membrane comprises an ultrafiltration membrane; and/or the number of the groups of groups,

the molecular weight cut-off of the filtering membrane is more than 1000 daltons; and/or the number of the groups of groups,

the molecular weight of the reverse osmosis membrane is more than 100 daltons; and/or the number of the groups of groups,

the pressure of the reverse osmosis membrane is 14-16 bar, and the pressure of the reverse osmosis membrane is 13-15 bar.

The invention also provides an atomized essence, which comprises the coffee essence prepared by the preparation method of the coffee essence. The preparation method of the coffee spice comprises the following steps: s10, soaking the fresh coffee fruits and then sterilizing to obtain pretreated fresh coffee fruits; s20, performing primary fermentation treatment on the pretreated coffee fresh fruits by using saccharomyces cerevisiae, removing pericarps to obtain pretreated coffee beans, and performing secondary fermentation on the pretreated coffee beans to obtain fermented coffee beans; s30, performing freeze drying, baking and grinding treatment on the fermented coffee beans to obtain fermented coffee powder; s40, mixing the fermented coffee powder with an extraction solvent, extracting by using an instantaneous pressure drop control method, centrifugally separating, purifying and concentrating to obtain the coffee flavor.

The invention also provides a smoking set comprising the atomized essence. The atomized essence comprises the coffee essence prepared by the preparation method of the coffee essence.

According to the preparation method of the coffee spice, the twice fermentation is adopted firstly, so that the green coffee beans are guided to generate new flavor substance types, novel aroma substances are obtained by the green coffee beans, and meanwhile, sugar in the coffee beans can be consumed by the twice fermentation, so that the subsequent coffee spice is prevented from being burnt in the atomization use process; then vacuum freeze drying is adopted to dry the fermented coffee beans, so that the excessive loss of nutrient components and active substances is avoided, and the special flavor substances and aroma components of the fermented fresh coffee fruits can be effectively reserved; finally, the unique aroma components in the roasted coffee beans are extracted by adopting an instantaneous pressure drop control technology, so that the volatile aroma components of the roasted beans can be reserved to a large extent, and the loss of the aroma components is avoided.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to the structures shown in these drawings without inventive effort for a person skilled in the art.

FIG. 1 is a graph showing the comparison of the extraction of coffee aroma prepared in example 3 of the present invention before and after extraction;

FIG. 2 is a graph showing the comparison of flavor content in example 3 and comparative example 1 of the present invention;

FIG. 3 is a graph showing the total sugar content of example 3 and comparative example 1 according to the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention. In addition, the meaning of "and/or" as it appears throughout includes three parallel schemes, for example "A and/or B", including the A scheme, or the B scheme, or the scheme where A and B are satisfied simultaneously. In addition, the technical solutions of the embodiments may be combined with each other, but it is necessary to base that the technical solutions can be realized by those skilled in the art, and when the technical solutions are contradictory or cannot be realized, the combination of the technical solutions should be regarded as not exist and not within the protection scope of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

The coffee spice is a strong-odor spice, and most of the coffee spices are prepared by adopting a traditional steaming and concentrating process at present, so that the processing difficulty can be reduced, and the operation is easy. However, the coffee aroma prepared by the traditional steaming and concentrating process is easy to cause the problems of head aroma deficiency and reduced richness of coffee aroma.

Natural perfume means perfume obtained by physical method or microorganism/enzymolysis method. The microbial fermentation method for preparing the spice has the characteristics of no weather condition, short production period, environmental friendliness and the like. Thus, fermentation by microorganisms is a better method for obtaining natural tobacco flavor. The microbial fermentation method is applied to natural raw materials such as dark plum, pagodatree flower, tobacco leaf, sweet corn, liquorice and the like, and aims to create special flavor for cigarettes, which is suitable for traditional cigarettes. However, the use of microbial fermentation, particularly secondary fermentation, to ferment raw coffee beans, and the products produced therefrom having characteristic flavor characteristics have been studied for use in the traditional cigarette industry and even in the electronic atomization industry.

The drying technology is one of the key links unavoidable in the process of coffee extraction and processing, and with the rapid development of scientific technology, the technologies such as vacuum freeze drying technology, spray drying, microwave drying, supercritical carbon dioxide drying, infrared drying, fluidized drying and the like are gradually applied to industrial production. Among them, the hot air drying technology is widely used for drying foods such as grains, fruits, vegetables, etc., but it generally has the disadvantages of long time consumption, low drying efficiency, serious aroma loss, etc. Supercritical carbon dioxide drying generally has the disadvantages of complex operation, high cost and the like.

In view of the above, the invention provides a preparation method of coffee aroma, which aims to solve the problems of insufficient aroma explosive force and core pasting in the application of electronic atomized liquid of the coffee aroma in the prior art.

A method for preparing coffee aroma, comprising the steps of:

According to the technical scheme, the method comprises the steps of firstly, adopting twice fermentation to guide the raw coffee beans to generate new flavor substance types, so that the raw coffee beans obtain novel aroma substances, and meanwhile, the twice fermentation can consume sugar in the coffee beans, so that the subsequent coffee spice is prevented from being burnt in the atomization use process; then vacuum freeze drying is adopted to dry the fermented coffee beans, so that the excessive loss of nutrient components and active substances is avoided, and the special flavor substances and aroma components of the fermented fresh coffee fruits can be effectively reserved; finally, the unique aroma components in the roasted coffee beans are extracted by adopting an instantaneous pressure drop control technology, so that the volatile aroma components of the roasted beans can be reserved to a large extent, and the loss of the aroma components is avoided.

Further, in the step S10, the soaking time is 30-90 min, and fresh coffee beans can be fully absorbed by soaking and are in a wet state, so that the subsequent fermentation treatment is facilitated. The wetting effect is better under the soaking time of 30-90 min. Preferably, the soaking time is 60 minutes.

Further, in the step S10, the sterilization temperature is 120-122 ℃, by performing sterilization treatment on the coffee beans, the mixed bacteria on the surface of the coffee beans can be killed, the mixed bacteria pollution in the subsequent fermentation process is avoided, the fermentation effect is prevented from being influenced, most of bacteria and viruses can be effectively killed at 120-122 ℃, and the sterilization temperature is preferably 121 ℃.

Further, in the step S10, the sterilization time is 15-30 min, and by long-time sterilization, the mixed bacteria on the surface of the coffee beans can be effectively killed, so that the mixed bacteria pollution in the subsequent fermentation process is avoided, the fermentation effect is influenced, and in the sterilization time of 15-30 min, the mixed bacteria can be effectively killed, the energy consumption is saved, the overlong sterilization time can be avoided, and the bad smell such as boiling smell and the like generated by the coffee beans can be avoided.

It should be noted that, the soaking time, the sterilization temperature and the sterilization time can be set separately or simultaneously, and when the soaking time, the sterilization temperature and the sterilization time are set simultaneously, the pretreatment effect of the coffee spice is better, and the energy consumption is saved.

Further, in the step S20, during the first fermentation treatment, the fermentation temperature is 37-42 ℃, and more flavor substances can be generated through the fermentation at 37-42 ℃, so that the flavor of the coffee spice is rich.

Further, in the step S20, the fermentation time is 5-7 d during the first fermentation treatment, and the fermentation is performed for 5-7 d, so that more sugar in the coffee pericarp can be consumed, more flavor substances can be generated, and the flavor of the coffee spice is rich.

Further, in step S20, the fermentation condition is anaerobic fermentation at the time of the first fermentation treatment, and the sugar is fully consumed by anaerobic fermentation, so that more flavor substances are generated. Specifically, the prepared sample can be put into a sterilized boiling bag, vacuum packaging is carried out, and after fermentation is finished, the bag is rolled to separate coffee beans from pericarps.

The first fermentation treatment of the fresh coffee fruit aims at treating the outer peel, which is helpful for retaining better mellow taste, high aroma and active sour taste. Meanwhile, substances containing various aroma precursor components such as maple syrup, white granulated sugar, vanilla beans and the like are additionally added in a fermentation system of the fresh coffee fruits, and are fermented cooperatively with the fresh coffee fruits under the action of saccharomyces cerevisiae, so that the higher-quality coffee beans are obtained.

Further, in the second fermentation treatment in step S20, the fermentation temperature is 26 to 30 ℃, and the second fermentation is performed under the condition that the fermentation temperature is lower than the first fermentation temperature, so that the low-temperature fermentation can produce more flavor substances while further consuming sugar in the coffee cherries.

Further, in step S20, the fermentation time is 48 to 72 hours during the second fermentation treatment, and the flavor substances can be sufficiently eluted during the fermentation time to generate a strong fragrance.

Further, in step S20, the fermentation condition is soaking fermentation during the second fermentation treatment. The coffee cherries are soaked and fermented in water to produce great amount of flavoring matters.

The first fermentation temperature, the first fermentation time, the first fermentation condition, the second fermentation temperature, the second fermentation time and the second fermentation condition can be set separately or simultaneously, and when the two conditions are set simultaneously, the fermentation effect is better and the aroma substances generated by the fermentation are more.

Further, in step S20, during the first fermentation treatment, the fermentation system comprises the following components in parts by mass: 50-60 parts of fresh coffee fruits, 3-5 parts of saccharomyces cerevisiae, 3-5 parts of maple syrup, 1-3 parts of white granulated sugar, 0.5-1.5 parts of vanilla beans and 20-30 parts of water. Under the proportion, the saccharomyces cerevisiae can fully ferment the fresh coffee fruits to generate rich flavor substances, and simultaneously consume most sugar in coffee peel.

Specifically, the fresh coffee fruits are cleaned by ultrapure water, soaked and sterilized for later use, raw materials such as maple syrup, white granulated sugar, vanilla beans and the like are sterilized by ultraviolet irradiation for 30min, and then are uniformly mixed with the sterilized fresh coffee fruits, and added with brewing yeast to form a fermentation system for primary fermentation.

Further, in step S20, during the second fermentation treatment, the fermentation system includes a fermentation substrate and a fermentation strain: wherein the fermentation substrate comprises the following components in parts by mass: 20-30 parts of pretreated coffee beans, 20-60 parts of sterile water and 1-3 parts of saccharomyces cerevisiae; the fermentation strain comprises lactobacillus L.Plantarum115, and the inoculation amount of lactobacillus L.Plantarum115 in fermentation substrate is 1.0X10 ⁶ CFU/g. Under the proportion, the saccharomyces cerevisiae can fully ferment the pretreated coffee beans to generate rich flavor substances, and simultaneously consume most sugar in the pretreated coffee beans. The secondary fermentation strain is lactobacillus with pectase activity, and has the main effects of 3 points: first, a mucilage layer that degrades the beans. The main component in mucus is pectin with high methyl esterification, and then organic acid such as fructose, glucose, sucrose, malic acid, quinic acid, and gluconic acid. Thirdly, the lactobacillus responsible for fermentation combines with endogenous substances of coffee beans, consumes nutrients in pulp or mucus, and is metabolized to generate specific flavor precursor substances, thereby influencing the final flavor quality of the coffee.

Specifically, the pretreated coffee beans are placed in a glass fermenter under aseptic conditions, completely immersed in sterile water, and inoculated with lactobacillus L.plantarum115 in an amount of about 1.0X10X 10 ⁶ Sealing the fermentation tank with gauze and newspaper to form a complete soaking fermentation system, namely forming a secondary fermentation system for secondary fermentation, by CFU/g and 1-3 g of saccharomyces cerevisiae.

Further, in step S30, the temperature of freeze-drying is-35 to-40 ℃, and at this temperature, the water in the fermented coffee beans can be sublimated sufficiently, so that the aroma substances can be retained.

Further, in step S30, the vacuum degree of freeze-drying is 10 to 20pa, and under this vacuum pressure, the moisture in the fermented coffee beans can be sufficiently sublimated while avoiding loss of flavor substances.

Further, in step S30, the time of freeze-drying is 8 to 12 hours, and the moisture in the fermented coffee beans can be sublimated in a large amount during the vacuum drying time, so that a large amount of flavor substances can be stored.

The principle of vacuum freeze drying is to freeze the water in fresh plant material into solid, and to dewater the material at low temperature under vacuum state by means of sublimation principle to reach the aim of drying. The fresh coffee fruit, especially the fermented fresh coffee fruit, has a multilayer structure and special physiological characteristics, the invention adopts the vacuum freeze drying technology to process the fermented fresh coffee beans, thereby avoiding excessive loss of nutrient components and active substances, effectively retaining special flavor substances and aroma components of the fermented fresh coffee fruit, having high product safety coefficient, long shelf life and green and pollution-free process.

Further, in step S30, the initial temperature of roasting is 120-180 ℃, and a small portion of residual moisture in the fermented coffee beans can be rapidly removed by the roasting temperature higher than 100 ℃.

Further, in step S30, the baking temperature rising rate is 3-8 ℃/min, so that the temperature can be quickly raised, and the loss of flavor substances is avoided.

Further, in step S30, the baking constant temperature is 200-220 ℃, which can form maillard reaction to generate special burnt flavor.

Further, in step S30, the baking is performed for 15-30 min at a constant temperature, so that the long-time gelatinization of coffee beans and insufficient time and insufficient burnt flavor can be avoided.

The above-mentioned freeze-drying temperature, freeze-drying vacuum degree, freeze-drying time, baking start temperature, baking temperature rising rate, baking constant temperature and baking constant temperature time may be set at the same time or may be set separately, and when set at the same time, the effect on aroma formation is better and the aroma of the coffee aroma is better and stronger.

Further, in step S40, during extraction by the transient control pressure drop method, the extraction solvent is at least one of water or ethanol, and ethanol or water is adopted as the solvent, so that the solvent is nontoxic and harmless, can volatilize, and avoids solvent residues. Wherein the best effect is obtained when the weight of water or ethanol or the mixture of the water and the ethanol is 1 to 3 times of that of the coffee powder.

Further, in step S40, the saturated vapor pressure is 0.2 to 0.4MPa during the extraction by the instantaneous pressure drop method, and under this condition, the flavor substances can be sufficiently eluted, and the aroma of the coffee aroma is intense.

Further, in step S40, the extraction time is 60 to 120S during the extraction by the instantaneous pressure drop method, and the flavor substances can be sufficiently dissolved out during the extraction time.

Further, in step S40, when the instantaneous pressure drop method is used for extraction, the pressure drop pressure of the extraction is 3-8 KPa; under this pressure, aroma components and color-forming substances in coffee can be sufficiently extracted.

The instantaneous pressure drop control technology can be used for rapidly and continuously separating volatile compounds, and is widely applied to extraction of plant aromatic components and desolventizing of extracts. Moreover, such transient control effects enable extraction of active ingredients such as vegetable oils, antioxidants and other non-volatile molecules, discharge of non-volatile compounds, etc. by vapor streams generated by high humidity materials. The invention adopts the instantaneous pressure drop control technology to extract the peculiar aroma components in the roasted coffee beans, can retain the volatile aroma components of the roasted beans to a large extent, and achieves the effect of adding color and aroma to the electronic atomized liquid.

Further, in step S40, the temperature of centrifugation is 15 to 25 ℃, and the mixed liquid is subjected to solid-liquid separation at a temperature lower than normal temperature, so that loss of flavor substances can be effectively avoided.

Further, in step S40, the centrifugal speed is 3000-5000 rpm/min, and the solids and the extract can be sufficiently separated.

Further, in step S40, the centrifugation is performed for 15 to 30 minutes, so that the solids and the extract can be sufficiently separated.

The extraction solvent, saturated vapor pressure, extraction time, extraction depressurization pressure, centrifugation temperature, centrifugation speed, and centrifugation time may be set simultaneously or separately, and more aroma components and color-forming components may be retained when the above-described solvents, saturated vapor pressure, extraction time, extraction depressurization pressure, centrifugation temperature, centrifugation speed, and centrifugation time are set simultaneously.

Further, in step S40, the purification and concentration treatment includes a filtration membrane and a reverse osmosis membrane purification and concentration treatment, where the filtration membrane includes an ultrafiltration membrane, and the supernatant obtained after centrifugation passes through the ultrafiltration membrane, so that the centrifugate can be further purified, and more flavor substances and color-developing substances are retained.

Further, in step S40, the purification and concentration treatment includes a filtration membrane and a reverse osmosis membrane purification and concentration treatment, wherein the molecular weight cut-off of the filtration membrane is greater than 1000 daltons, and macromolecular substances can be removed by the filtration membrane, so that more flavor substances and color substances are retained.

Further, in step S40, the purification and concentration treatment includes a filtration membrane and a reverse osmosis membrane purification and concentration treatment, wherein the reverse osmosis membrane has a molecular weight of > 100 daltons, and the centrifugal liquid can be further concentrated by the reverse osmosis membrane treatment.

Further, in the step S40, the purification and concentration treatment comprises a filtration membrane and a reverse osmosis membrane purification and concentration treatment, wherein the reverse osmosis membrane has a membrane inlet pressure of 14-16 bar and a membrane outlet pressure of 13-15 bar. By controlling the film inlet pressure and the film outlet pressure, the needed flavor substances and the color-developing substances are fully concentrated.

It should be noted that, above-mentioned filtration membrane includes milipore filter, filtration membrane molecular weight cut-off, reverse osmosis membrane stay molecular weight, reverse osmosis membrane advance membrane pressure can set up simultaneously, also can set up separately, and during the simultaneous setting, coffee centrifugate is fully concentrated through the purification treatment of milipore filter and reverse osmosis membrane 2 times, and coffee spices flavor effect is better.

The invention also provides an atomized essence, which comprises the coffee essence prepared by the preparation method of the coffee essence. The atomized essence has all technical schemes of the preparation method of the coffee aroma, so that the preparation method of the coffee aroma has all beneficial effects, and the invention is not repeated here.

The invention also provides a smoking set comprising the atomized essence. The atomized essence comprises the coffee essence prepared by the preparation method of the coffee essence. Therefore, the smoking set has all technical schemes of the preparation method of the coffee flavor, and therefore has all beneficial effects of the preparation method of the coffee flavor, and the invention is not described in detail herein.

The following technical solutions of the present invention will be described in further detail with reference to specific examples and drawings, and it should be understood that the following examples are only for explaining the present invention and are not intended to limit the present invention.

The formulations and parameters of the examples of the present invention are shown in Table 1.

Table 1 method for preparing coffee aroma examples 1-5 parameter settings

Comparative example 1

Comparative example 1 the same as in example 3 was conducted except that the first fermentation and the second fermentation were not conducted.

Comparative example 1 has less aroma due to the lack of the first fermentation and the second fermentation.

Comparative example 2

Comparative example 2 the procedure of example 3 was followed except that the calcination was not performed, and extraction, centrifugal separation, purification and concentration by using a steam concentration method instead of the instantaneous pressure drop method were performed.

Comparative example 2 the loss of fragrance substances was severe due to the concentration by means of cooking.

Test method and results

1. Volatile component analysis

The coffee aroma prepared by the preparation method of the coffee aroma prepared in the embodiment 3 and the comparison example 1 of the invention is subjected to comparative analysis on volatile components by a headspace solid-phase microextraction gas mass spectrometer (HS-SPME-GC-MS).

2mL of each of the coffee aroma of example 3 and comparative example 1 was placed in a 10mL headspace bottle, and volatile components were extracted using the same SPME fiber. The SPME solid phase microextraction head was exposed to a headspace at 40℃for 40min and desorbed at 250℃for 5min. Before each sample injection, the sample injection head is aged for 15min at 250 ℃ so as to avoid cross contamination among samples.

Gas mass (GC) analysis conditions: HP-5 capillary column (30 m×0.25mm×0.25 μm) is used as separation column, high purity helium is used as carrier gas, flow rate is kept at 1.2mL/min, PAL automatic sampler is used, sampler temperature is 250deg.C, split sampling mode is adopted, split ratio is 60:1, and desorption is carried out for 5min. The initial temperature of the column box was 40℃and maintained for 3min, and the injection temperature was 250℃at 5℃per min, and the detection was performed at 250℃using a Flame Ionization Detector (FID).

Mass Spectrometry (MS) analysis conditions: the scanning is performed in a full scanning mode, and the scanning range is 40-250 m/z.

Qualitative: the spectra were analyzed using MassHunter software to ignore substances with peak area integral less than 2%, and were searched against the NIST14 standard spectra library to identify volatile flavors, and the identified volatiles were grouped according to chemical classification.

Quantification: the relative content of each component is calculated by using a peak area normalization method of each component, and the total relative content of each category of volatile is calculated according to the chemical classification of the volatile.

Compounds identified in coffee aroma by HS-SPME-GC-MS as shown in table 2, 74 volatile compounds were identified in total, and were classified into 11 categories: pyrazine, aromatic, heterocyclic, acid, aldehyde, ketone, ester, furan, pyridine, and sulfide compounds. Of these, 40 volatile compounds were identified in the coffee aroma of comparative example 1, and 60 volatile compounds were identified in the coffee aroma of example 3. Fig. 2 shows the relative amounts of various substances in the fermented and unfermented coffee aroma, and fig. 2 shows that the coffee aroma of example 3 has more pyrazines, aromatics, aldehyde ketones, esters and sulfides than the coffee aroma of comparative example 2, so that the fermented coffee aroma has both the typical roasting aroma, caramel aroma and flower aroma and fruit aroma of coffee and the unique flavor of inoculated microorganism fermented beans. Specific compounds are shown in table 2.

TABLE 2 aroma substances of coffee aroma

Caramel flavour is derived from Maillard reaction and caramelization reaction of amino acids, saccharides and proteins of coffee beans during heating. The flower and fruit aroma comes from various volatile aroma substances generated during the roasting process of coffee. In particular to electronic atomized liquid, caramel fragrance is mainly embodied by pyrazine, furan, phenols and other substances; the flower and fruit fragrance is mainly embodied by combining volatile fragrance components such as esters, aromatic components, acids, aldehyde ketones and the like.

Fermentation by inoculating Saccharomyces cerevisiae and lactobacillus can affect flavor precursor substances constituting roasting of coffee beans by changing volatile components of coffee beans, and further can bring potential positive influence on flavor quality of coffee aroma by chemical reaction in the roasting process.

2. Determination of total sugar

The perfume of the carbohydrate is added into the electronic atomization liquid, so that the phenomenon of pasting the electronic atomization core can be caused. To determine whether the coffee aroma according to the present invention would cause a potential risk of coring of the electronic aerosolized liquid due to the inclusion of carbohydrate, the total sugar content of the coffee aroma according to example 3 and comparative example 1 was measured.

Configuration of standard curve: taking 100mg glucose to a volume of 100mL, and respectively taking 0mL, 0.1mL, 0.2mL, 0.3mL, 0.4mL, 0.6mL, 0.8mL and 1.0mL to a volumetric flask of 10mL to prepare glucose standard solution. Taking 2mL of glucose standard solution into a 25mL colorimetric tube, adding 1mL of 5% phenol (1 mL of 80% phenol and 15g of water), adding 5mL of concentrated sulfuric acid, rotating the colorimetric tube while adding, immediately uniformly mixing, accurately timing for 10min, putting into a room temperature water bath for 5min, and taking out. After cooling, the absorbance was measured colorimetrically at 490nm and zeroed with distilled water reaction tubes as blanks.

Taking 2.0mL of coffee spice to replace 2mL of glucose standard solution in a colorimetric tube, measuring the absorbance value of a sample under other test conditions by using the same preparation method of a standard curve, taking 2mL of coffee spice sample, adding 6mL of water as a control, and calculating the content of glucose in the sample according to the standard curve.

The coffee aroma of comparative example 1 was used as a control to determine the polysaccharide content of the coffee aroma. As can be seen from fig. 2, the coffee aroma of example 3 has significantly reduced polysaccharide content compared to comparative example 1, indicating that the sugar content may be significantly consumed by the microbial fermentation process, thereby generating various flavors.

3. Sensory evaluation

In order to more accurately evaluate the performance effect of the coffee aroma provided by the invention in the electronic atomized liquid, the coffee aroma prepared in the embodiment 3 is prepared into the electronic atomized liquid, 1mL of the electronic atomized liquid is taken as a control, the electronic atomized liquid is added into an atomizer, 47 professionally trained personnel perform sensory evaluation on the electronic atomized liquid and perform sensory evaluation on the baking aroma, the caramel aroma, the flower and fruit aroma, the coordination, the paste core and the like of the coffee aroma, the evaluation standard is referred to in Table 3, and the evaluation result is referred to in Table 4.

TABLE 3 evaluation criteria for coffee aroma

Table 4 coffee aroma evaluation table

	Baking incense	Caramel fragrance	Flower and fruit fragrance	Coordination of	Paste core
						Example 3	5	4	4	4	0
Comparative example 1	3	2	0	3	4

The fermented coffee beans contain more aroma components such as pyrazines, furans and the like, and caramel fragrance is provided; contains more aromatic and ester substances, and has obvious flower and fruit fragrance.

As is clear from Table 4, the coffee aroma of example 3 has more prominent roasted, caramel, flower and fruit aroma than that of comparative example 1, and the overall compatibility is better than that of comparative example 1.

In connection with the analysis of fig. 3 and table 4, the sugar content of the inoculated microorganism fermented coffee extract was significantly reduced while the risk of sticking cores of the electronic nebulized liquid was greatly reduced.

In summary, the invention firstly adopts twice fermentation to guide the raw coffee beans to generate new flavor substance types, so that the raw coffee beans obtain novel aroma substances, and simultaneously, the twice fermentation can consume sugar in the coffee beans, thereby avoiding the occurrence of paste cores in the subsequent atomizing use process of the coffee spice; then vacuum freeze drying is adopted to dry the fermented coffee beans, so that the excessive loss of nutrient components and active substances is avoided, and the special flavor substances and aroma components of the fermented fresh coffee fruits can be effectively reserved; finally, the unique aroma components in the roasted coffee beans are extracted by adopting an instantaneous pressure drop control technology, so that the volatile aroma components of the roasted beans can be reserved to a large extent, and the loss of the aroma components is avoided.

The foregoing is merely a preferred embodiment of the present invention and is not intended to limit the scope of the present invention, but various modifications and variations will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims

1. A method for preparing coffee aroma, comprising the steps of:

2. The method for preparing a coffee aroma according to claim 1, wherein in step S10,

the soaking time is 30-90 min; and/or the number of the groups of groups,

the sterilization time is 15-30 min.

3. The method for preparing coffee aroma according to claim 1, wherein in step S20,

4. The method for preparing a coffee aroma according to claim 1, wherein in step S20, the fermentation system comprises the following components in parts by mass during the first fermentation treatment: 50-60 parts of fresh coffee fruits, 3-5 parts of saccharomyces cerevisiae, 3-5 parts of maple syrup, 1-3 parts of white granulated sugar, 0.5-1.5 parts of vanilla beans and 20-30 parts of water.

5. The method of preparing coffee aroma according to claim 1, wherein in step S20, the fermentation system comprises a fermentation substrate and a fermentation strain during the second fermentation treatment:

the fermentation strain comprises Lactobacillus L.plantarum115, lactobacillus LThe inoculum size of the plantarum115 in the fermentation substrate was 1.0X10 × ⁶ CFU/g。

6. The method for preparing coffee aroma according to claim 1, wherein in step S30,

the freeze drying time is 8-12 h; and/or the number of the groups of groups,

the constant temperature time of baking is 15-30 min.

7. The method for preparing coffee aroma according to claim 1, wherein in step S40,

and during centrifugal separation, the centrifugal time is 15-30 min.

8. The method for preparing a coffee aroma according to claim 1, wherein in the step S40, the purification and concentration treatment comprises a filtration membrane and a reverse osmosis membrane purification and concentration treatment, wherein,

9. An atomized essence characterized by comprising a coffee essence prepared by the method for preparing a coffee aroma according to any one of claims 1 to 8.

10. A smoking article comprising the atomized flavour of claim 9.