7results about "Coffee alkaloid content reduction" patented technology

The invention relates to the technical field of coffee bean treatment, in particular to low-caffeine treatment equipment and method by combining supercritical CO2 with molecular sieve directional adsorption, and the low-caffeine treatment equipment comprises an extraction kettle, and a fluid circulation mechanism and a treatment tank which are arranged on the left side and the right side of the extraction kettle, the extraction kettle comprises a kettle body which allows CO2 fluid to flow from bottom to top and is used for placing coffee beans, a filter cartridge arranged at the center in the kettle body, and an auger arranged in the filter cartridge. According to the invention, a dynamic circulating extraction structure of coffee beans is constructed by arranging the auger driven by the motor and the filter drum in the extraction kettle, and the coffee beans continuously rise in the filter drum under the lifting action of the auger and are uniformly scattered from the top end, and form countercurrent and dynamic full contact with supercritical CO2 which is introduced from the bottom of the kettle and flows upwards, so that the extraction efficiency of the coffee beans is improved. A traditional static soaking mode is changed, the contact area and updating frequency of coffee beans and a solvent are increased, the single-batch processing time is shortened, and the situation of local excessive extraction or insufficient extraction is avoided.

The utility model provides a green coffee bean processing device which can enable formula liquid to be absorbed into green coffee beans. The green coffee bean processing device is provided with a heating and cooling mechanism. The heating and cooling mechanism is provided with an internal space, a heating device and a cooling device. The internal space is formed inside the heating and cooling mechanism and can accommodate green coffee beans. The heating device and the cooling device are arranged in the heating and cooling mechanism. The heating device can raise the temperature of the internal space, and the cooling device can lower the temperature of the internal space. When the temperature of the internal space rises, caffeine and chlorogenic acid can be discharged from the green coffee beans. When the temperature of the internal space is reduced, the formula liquid can be absorbed into the raw coffee beans, and then the raw coffee beans are dried to change the content of caffeine and chlorogenic acid in the raw coffee beans and the flavor of the raw coffee beans.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at −10 to −25° C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30° C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

To provide a method for removing caffeine from unroasted coffee beans, which can perform a decaffeination treatment of unroasted coffee beans while suppressing a damage to the coffee flavor.SOLUTION: A method for removing caffeine from unroasted coffee beans comprises: a pretreatment of wetting unroasted coffee beans with water; a decaffeination treatment of extracting and removing caffeine from wetted unroasted coffee beans using supercritical carbon dioxide; and an aftertreatment of drying the wetted unroasted coffee beans after the decaffeination treatment. In the pretreatment, the unroasted coffee beans are wetted by being contacted with water of 30°C to 90°C.SELECTED DRAWING: Figure 2

The present invention relates to the methods for extraction of natural caffeine from caffeine containing biological material.

The invention discloses a preparation method of a low-caffeine orange-flavor coffee beverage, and belongs to the technical field of food processing. According to the method, fresh orange fruits from the same source are adopted, the fresh orange fruits are cut into blocks and juiced in stages, and through the three-step progressive whole-process flavor design of ultrasonic-assisted compound enzyme anaerobic fermentation, ultrasonic-assisted orange juice-ethyl acetate mixed solution soaking and final blending, the natural orange flavor is deeply embedded into a coffee body, and efficient factor removal is achieved. The beverage prepared by the method is high in caffeine removal rate, rich in natural orange flavor and high in fusion degree with coffee, and excellent physical and flavor stability is guaranteed through microfluidization and non-thermal sterilization technologies. The method fundamentally surpasses the technical category of simple physical mixing, and the low-caffeine orange-flavor coffee beverage which is coordinated in flavor and excellent in stability is prepared and has a good market prospect.

The invention relates to the field of coffee beverage processing, in particular to siraitia grosvenorii sugar-free low-caffeine coffee and a making process thereof.The making process comprises the following steps that sodium alginate is added into coffee liquid, stirring and mixing are conducted, then a calcium chloride solution is dropwise added, and reaction liquid is obtained; then standing and filtering to obtain low-caffeine coffee; the low-caffeine coffee is mixed with the siraitia grosvenorii extracting solution and other common components to obtain the siraitia grosvenorii sugar-free low-caffeine coffee. Gel formed by sodium alginate and calcium ions is used for removing caffeine, and substances in the fructus momordicae extracting solution are used for maintaining flavor. Specifically, mogroside inhibits bitter feeling caused by caffeine; the beta-ionone is combined with pyrazine substances in coffee to convert the scorched bitter taste into roasted nut fragrance; linalool is oxidized to catalyze hydrolysis of lactone, so that coffee lactone flower and fruit fragrance can be activated; therefore, the coffee not only can maintain low caffeine, but also can retain flavor, does not need additional sugar, and is healthier to drink.