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Low-caffeine instant coffee and preparing method thereof

A technology of instant coffee and low caffeine, applied in the direction of coffee extraction, etc., can solve the problems of high cost, unsatisfactory, loss of coffee flavor, etc., and achieve the effect of low processing cost, reduced caffeine content, and no solvent residue

Active Publication Date: 2016-06-01
SUZHOU KINGMAO COFFEE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the industrial application of SFE technology in decaffeination is not ideal. In addition to the high cost, coffee will also lose flavor during decaffeination

Method used

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  • Low-caffeine instant coffee and preparing method thereof
  • Low-caffeine instant coffee and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Weigh 1000kg Arabica beans, and make them according to the following steps.

[0039] (1) Soak the above coffee beans for 1 hour with 2000kg of production water at 20°C, and remove the soaking water;

[0040] (2) Steam the coffee beans prepared in step (1) under normal pressure with steam at 100°C for 1 hour, and spray 200kg of hot water (90-100°C) once every 0.5h;

[0041] (3) Take out the coffee beans prepared in step (2) to dry in the air, and air-dry to a moisture content of 12%;

[0042] (4) Roast the coffee beans prepared in step (3) to the first burst (bean temperature 180-190°C) using conventional roasting parameters, and keep the bean temperature for 10 minutes until the moisture content of the roasted beans is <6.0%, and the color value is 100± 2 is enough;

[0043] (5) Grinding the roasted beans prepared in step (4) to 20 mesh with a coffee bean grinder;

[0044] (6) Pre-wet the ground coffee powder prepared in step (5) with 500kg hot water (80°C) for 20 mi...

Embodiment 2

[0048] Weigh 1000kg of Arabica secondary beans and make them according to the following steps.

[0049] (1) Use 2000kg of 25°C production water to soak the coffee beans for 1 hour, and remove the soaking water;

[0050] (2) Steam the coffee beans prepared in step (1) under normal pressure with steam at 100°C for 1 hour, and spray 200kg of hot water (90-100°C) once every 0.5h;

[0051] (3) Take out the coffee beans prepared in step (2) to dry in the air, and air-dry to a moisture content of 12%;

[0052] (4) Roast the coffee beans prepared in step (3) to first burst (bean temperature 180-190°C) using conventional roasting parameters, and keep the bean temperature for 10 minutes until the moisture content of the roasted beans is <6.0%, and the color value is 95± 2 is enough;

[0053] (5) Grinding the roasted beans prepared in step (4) to 15 mesh with a coffee bean grinder;

[0054] (6) Pre-wet the ground coffee powder prepared in step (5) with 500kg hot water (100°C) for 20 min...

Embodiment 3

[0058] Weigh 1000kg of third-grade Arabica beans and make them according to the following steps.

[0059] (1) Soak coffee beans for 1 hour with 2000kg of 30°C production water, and remove the soaking water;

[0060] (2) Pressurize the coffee beans prepared in step (1) with steam at 110°C for 1 hour, and spray 200kg of hot water (90-100°C) once every 0.2h;

[0061] (3) Take out the coffee beans prepared in step (2) to dry in the air, and air-dry to a moisture content of 12%;

[0062] (4) Use conventional roasting parameters to roast the coffee beans prepared in step (3) to the first burst (bean temperature 180-190°C), keep the bean temperature for 8 minutes, and then bake to the second burst (bean temperature 200-220°C) ), until the moisture content of the roasted beans is <6.0%, and the color value is 85±2;

[0063] (5) Grinding the roasted beans prepared in step (4) to 15 mesh with a coffee bean grinder;

[0064] (6) Pre-wet the ground coffee powder prepared in step (5) wi...

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Abstract

The invention relates to a preparing method of low-caffeine instant coffee. The preparing method includes the steps that raw coffee beans are soaked in water for 0.5-1.5 h; the soaked raw coffee beans are steamed for 0.5-1.5 h at the temperature of 90 DEG C-110 DEG C; the steamed coffee beans are dried until the water content is 10-15%; the dried coffee beans are baked for 10-20 min and ground until the fineness is 5-30 meshes; the ground coffee powder is prewet for 10-30 min with water accounting for 20-50% of the mass of the ground coffee powder and is extracted with water for 5-20 min at the extracting temperature of 170 DEG C-180 DEG C and the extracting pressure of 0.9-1.2 Mpa; extract liquor is concentrated to 45-55 Brix, and subjected to spray drying to obtain the low-caffeine instant coffee. The caffeine content of the baked coffee beans and the instant coffee product is obviously reduced while the flavor of the product is not reduced obviously.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a low-caffeine instant coffee and a preparation method thereof. Background technique [0002] Caffeine (Caffeine) is an alkaloid widely present in tea, coffee and other crops. The caffeine extract made after extraction and purification can relieve fatigue and excite nerves when used in moderation. It is clinically used to treat nerves. Resuscitation of asthenia and coma. However, high-dose or long-term use will also cause damage to the human body. Once the drug is stopped, various withdrawal symptoms such as lethargy and fatigue will appear. Caffeine not only acts on the cerebral cortex, but also directly excites the medulla oblongata, causing paroxysmal convulsions and bone tremors, damaging important internal organs such as the liver, stomach, and kidneys, and inducing respiratory inflammation, breast tumors in women, and other diseases. Certain sensitive special groups such a...

Claims

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Application Information

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IPC IPC(8): A23F5/24
CPCA23F5/24
Inventor 柳新荣
Owner SUZHOU KINGMAO COFFEE CO LTD
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