Peptide coffee and preparation method thereof

A technology for peptide coffee and coffee, applied in the field of peptide coffee and its preparation, can solve the problems of coffee protein and starch not easily separated by enzymes, low conversion rate, cardiovascular and cerebrovascular diseases, etc. Oxidative and lipid metabolism-promoting effects

Active Publication Date: 2015-03-25
陕西天宝大豆食品技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0005] In order to achieve the above purpose, the following scientific and technological problems need to be solved: one is to solve the problem that protein in coffee is difficult to dissolve; Degradation is easy to convert into a large amount of amino acids and...

Method used

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Embodiment Construction

[0019] The content of the present invention will be described in detail below in conjunction with specific embodiments.

[0020] 1) Select 100kg of fresh coffee beans without mildew;

[0021] 2) Roast the coffee beans in an oven with a temperature of 80°C for 50 minutes;

[0022] 3) crush the roasted coffee beans with a crusher, then add 600 kg of pure water according to the ratio of coffee beans: water to 1:6, grind for 3 times, and the fineness reaches 200 meshes to obtain a slurry;

[0023] 4) Enter the slurry into a high-pressure homogenizer and homogenize twice, and the homogenization pressure is 400kg;

[0024] 5) Grinding the homogenized slurry for 35 minutes at a temperature of 135° C. and a pressure of 7 atmospheres, with a fineness of 300 mesh;

[0025] 6) Cool the above slurry to 30°C through a tubular heat exchanger; first add 0.01% hydrochloric acid by weight to the cooled slurry and stir for 2 minutes, then add 0.03% lipase and 0.01% by weight of the slurry St...

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Abstract

The invention relates to peptide coffee using coffee beans as the raw materials, and a preparation method of the peptide coffee. The peptide coffee contains 1 to 8% of peptide which can be absorbed by a human body, and also contains linoleic acid, linolenic acid, oleic acid, caffeine, VB, calcium, ferrum, phosphorus, selenium and glucose. The preparation method comprises the steps of baking coffee beans under a temperature of 80 to 150 DEG C; crushing; feeding water; pulping and grinding until the fineness is of 200 to 300 meshes; homogenizing at two to four times under a high pressure of 40 to 60Mpa; grinding at the temperature of 135 to 160 DEG C and under the pressure of 7 to 8kG until being up to more than 300 meshes; heating for 35 to 40 minutes; cooling to reach the temperature of 30 to 55 DEG C; feeding hydrochloric acid and then feeding lipase and cellulose; standing and subliming; then conditioning the temperature to reach 45 to 50 DEG C; feeding bromelain to sublime under a constant temperature again; heating the sublimed pulp to reach the temperature of 80 to 100 DEG C; performing enzyme deactivation and sterilization; enabling residual hydrochloric acid to volatilize to obtain peptide coffee stoste; then drying to obtain the peptide coffee.

Description

technical field [0001] The present invention is a kind of peptide coffee and its preparation method which are produced by using coffee as raw material in modern times using bioengineering technology and modern physics nanotechnology principles. The peptide is a mixture of compounds such as oligopeptides, short peptides and polypeptides. Background technique [0002] Coffee contains rich nutrients: every 100 grams of coffee beans contains 2.2 grams of water, 12.6 grams of protein, 16 grams of fat, 46.7 grams of sugar, 9 grams of cellulose, 4.2 grams of ash, 120 mg of calcium, 170 mg of phosphorus, iron 42mg, sodium 3mg, vitamin B20.12g, niacin 3.5mg, caffeine 1.3g, tannin 8g. And every 100 grams of coffee extract contains 99.5 grams of water, 0.2 grams of protein, 0.1 grams of fat, 0.1 grams of ash, traces of sugar, 3 mg of calcium, 4 mg of phosphorus, 2 mg of sodium, 0.01 mg of vitamin B, and 0.3 mg of niacin. Dissolve 10 grams of coffee in hot water, the content of caffei...

Claims

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Application Information

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IPC IPC(8): A23F5/40
Inventor 郭凯曹存芳孙亚玲
Owner 陕西天宝大豆食品技术研究所
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