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Method for extracting crema from coffee grounds with ultrasonic subcritical fluid extraction technology

A technology of critical fluid extraction and coffee grounds, which is applied in the direction of fat oil/fat production, fat oil/fat refining, fat production, etc. It can solve the problems of poor safety and high production cost of coffee oil, achieve no solvent residue, increase yield and save cost effect

Inactive Publication Date: 2018-02-09
LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The organic solvents used in this method include chloroform, acetone, ether, ethyl acetate, petroleum ether and ethanol, and there is no residual solvent removal of the product, and the solvent residue leads to poor safety of the coffee oil product
CN104804874A relates to a method for extracting coffee oil with supercritical carbon dioxide, which uses coffee beans as raw materials for supercritical carbon dioxide extraction, and the method has high production costs
However, there is no report on the preparation of coffee oil by subcritical extraction technology at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Drying: Dry the coffee grounds at 40°C for 8 hours;

[0019] (2) Ultrasonic subcritical combined extraction: Weigh 25kg of dry coffee grounds, place them in the extraction tank of the subcritical extraction equipment, close the feeding channel, inject liquid propane solvent according to the ratio of material to liquid 1:1.5 kg / L, and heat to 35°C, extraction pressure 0.35MPa, ultrasonic frequency 25KHz, 5 extractions in the dark, extraction time 40min / time;

[0020] (3) Precipitation and solvent recovery: After the extraction is completed, the extraction solution is pumped into the separation tank. Turn on the vacuum pump, reduce the pressure of the separation tank to -0.1MPa, keep the temperature at 30°C, remove the propane in the extraction solution, and at the same time compress the vaporized propane into a liquid state through a diaphragm compressor, and return it to the solvent tank for preparation Recycling; the product after precipitation in the separation t...

Embodiment 2

[0023] (1) Drying: Dry the coffee grounds at 50°C for 6 hours;

[0024] (2) Ultrasonic subcritical combined extraction: Weigh 25kg of dry coffee grounds, place them in the extraction tank of the subcritical extraction equipment, close the feeding channel, inject dimethyl ether solvent at a ratio of 1:2 kg / L to the material, and heat To 40°C, the extraction pressure is 0.4MPa, the ultrasonic frequency is 15KHz, and the extraction is protected from light for 3 times, and the extraction time is 60min / time;

[0025] (3) Precipitation and solvent recovery: After the extraction is completed, the extraction solution is pumped into the separation tank. Turn on the vacuum pump, reduce the pressure of the separation tank to -0.1MPa, keep the temperature at 30°C, remove the dimethyl ether in the extraction solution, and at the same time compress the vaporized dimethyl ether into a liquid state through a diaphragm compressor, and return it to the solvent tank in for recycling. The artic...

Embodiment 3

[0028] (1) Drying: Dry the coffee grounds at 60°C for 2 hours;

[0029] (2) Ultrasonic subcritical combined extraction: Weigh 25kg of dry coffee grounds, place them in the extraction tank of the subcritical extraction equipment, close the feeding channel, inject liquid butane solvent according to the ratio of material to liquid 1:1.3 kg / L, and heat To 45°C, the extraction pressure is 0.45MPa, the ultrasonic frequency is 20KHz, and the extraction is protected from light for 4 times, and the extraction time is 50min / time;

[0030] (3) Precipitation and solvent recovery: After the extraction is completed, the extraction solution is pumped into the separation tank. Turn on the vacuum pump, reduce the pressure of the separation tank to -0.1MPa, keep the temperature at 20°C, remove the butane in the extraction solution, and at the same time compress the vaporized butane into a liquid state through a diaphragm compressor, and return it to the solvent tank. for recycling. The articl...

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Abstract

The invention discloses a method for extracting crema from coffee grounds with an ultrasonic subcritical fluid extraction technology. The method comprises the following steps: dried coffee grounds andan extracting solvent are subjected to ultrasonic subcritical joint extraction according to a material-solvent ratio being 1:1-1:3 kg / L for 30-60 min under the conditions of extracting temperature being 20-60 DEG C, extracting pressure being 0.2-0.6 MPa and ultrasonic frequency being 15-30 KHz; the extracting solvent is pumped out after extraction and subjected to desolvation, the residual solvent is removed by a film evaporator, and the crema is obtained. With adoption of the ultrasonic subcritical joint extraction, active components in the coffee grounds are extracted effectively and completely, and the yield of crema products is increased remarkably; the active components in the coffee grounds cannot be damaged; the solvent can be recycled, solvent loss is reduced, cost is saved, the products have not solvent residues, and the method meets actual demands of large-scale industrial production.

Description

technical field [0001] The invention relates to a method for extracting coffee oil, in particular to a method for extracting coffee oil from coffee grounds by using an ultrasonic subcritical fluid extraction technology, and belongs to the field of coffee deep processing. Background technique [0002] Coffee, cocoa and tea are known as the three major beverages in the world. Coffee is a perennial evergreen shrub or small tree belonging to Rubiaceae. , subtropical regions. Coffee oil is a valuable natural fragrance oil, which can be used as a food flavoring agent or flavoring agent after dilution, to prepare coffee-flavored perfumes, as well as functional films and textiles. Coffee grounds are by-products left during the processing of instant coffee, and their weight accounts for about 2 / 3 of dry coffee beans, that is, 2 tons of coffee grounds will be discharged for every 1 ton of instant coffee produced. Coffee grounds are rich in oil, sugar and protein, among which the con...

Claims

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Application Information

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IPC IPC(8): C11B1/10C11B3/00
CPCC11B1/106C11B3/001
Inventor 刘红邵士俊曾凡逵
Owner LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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