A kind of instant coffee with low caffeine and preparation method thereof

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

Active Publication Date: 2021-08-10
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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  • A kind of instant coffee with low caffeine and preparation method thereof
  • A kind of instant coffee with low caffeine and preparation 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 30°C production water, then 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) with...

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Abstract

The invention relates to a method for preparing low-caffeine instant coffee. The green coffee beans are soaked in water for 0.5-1.5 hours; the soaked green coffee beans are steamed at 90-110°C for 0.5-1.5 hours; The coffee beans are dried until the moisture content is 10-15%; the dried coffee beans are roasted for 10-20 minutes, and then ground to a fineness of 5-30 meshes; After pre-wetting with water with 20-50% of the mass of grinding powder for 10-30 minutes, extract with water, the extraction temperature is 170-180°C, the extraction pressure is 0.9-1.2Mpa, and the extraction time is 5-20 minutes; the extract is concentrated to 45-55° Brix, which is then spray-dried to obtain decaffeinated instant coffee. The invention significantly reduces the caffeine content of roasted coffee beans and instant coffee products without significantly reducing the flavor of the products.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23F5/24
CPCA23F5/24
Inventor 柳新荣
Owner SUZHOU KINGMAO COFFEE CO LTD
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