Soluble coffee product
A coffee and product technology, applied in the direction of coffee, coffee extraction, coffee spices, etc., can solve the problems of not distinguishing between chlorogenic acid and chlorogenic acid lactone, reducing coffee products, and not significantly reducing the content of chlorogenic acid
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0105] Example 1: Enzymatic treatment of soluble coffee
[0106] Roast and grind Robusta coffee beans. An aqueous extract is then prepared by treating the ground coffee beans at a temperature of 110 to 130°C to extract approximately 25% by weight of the product of the total weight of the ground coffee beans. The extract was spray dried.
[0107] Dissolve 15g of dry coffee extract in 500ml of boiling water. After cooling to room temperature, the coffee solution (50ml) was distributed into eight 100ml flasks. Different amounts of immobilized hog liver esterase (0.2 U / mg of coffee, 0.5 U / mg of coffee, and 1 U / mg of coffee) were added to the coffee solution. The flask was immersed in a water bath heated to 40°C, and samples were taken after 0, 2, and 4 hours of reaction time. The mixture was filtered (150 mm diameter filter) to remove enzymes and the obtained coffee solution was diluted to 1.3% t.s. for sensory analysis.
[0108] sample analysis
[0109] Coffee samples were ...
Embodiment 2
[0121] Example 2: Treatment with Sorbent
[0122] Robusta coffee extract was obtained as described in Example 1.
[0123] Method 1 (Samples 7 to 14)
[0124] To 3 g Robusta extract in 200 mL Millipore water was added 3 g Polyclar / P VPP (from Sigma) or 3 g activated carbon (Norit C granular) or 3 g XAD4 or XAD 16 (both from Supelco). The suspension was stirred at room temperature for 2.5 hours, then filtered through filter paper (plus celite in the case of activated carbon). The recovered and partially saturated sorbent was used in the same manner for two further consecutive batches of freshly brewed coffee. The filtrate was lyophilized in a Virtis Benchtop K unit.
[0125] Method 2 (Sample 15)
[0126] Continuous processing was carried out on a XAD 16 (30 g, 2 cm inner diameter x 20 cm height column) as follows. The sorbent was suspended in water and washed with water, ethanol and water again, then packed into a column. With it the coffee extract (1.5% t.s.) was continuo...
Embodiment 3
[0142] Embodiment 3: solvent extraction
[0143] Robusta coffee extract was obtained as described in Example 1. 3 g of Robusta coffee extract dissolved in 20 mL of Millipore water was extracted with 200 mL of ethyl acetate. A second batch of fresh coffee extract (3 g in 200 mL) was treated with organic extraction and step 2 was repeated 2 times. The obtained coffee extracts were separated separately using ethanol (3 times each), and finally freeze-dried.
[0144] Sensory / Analytic Evaluation
[0145] Sensory / analytical evaluation of the coffee fractions was performed as described above. The results are shown in the table below.
[0146] Table 7: Liquid / liquid extraction using partially saturated ethyl acetate
[0147] Sample
Taste
cycle
(1)
from the extract
(2) Yield
Feeling comment
points (3)
5CQA:
3CQAL(4)
Total CQAs:
3 CQAL(4)
3CQAL(4)
16
1 ...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More