Production method of coffee fresh fruit extract

Abstract

The invention discloses a production method of a coffee fresh fruit extract. The production method comprises the following steps: 1) crushing coffee fresh fruits into coffee pulp; 2) dissolving pectinase, hemicellulase and beta-glucolase, and mixing to obtain a compound enzyme; (3) adding the coffee fruit pulp, compound enzyme and water into a first-stage enzymolysis extraction tank, performing first-stage enzymolysis, performing second-stage high-temperature extraction and third-stage high-temperature extraction in sequence, and collecting extract; 4) centrifugally discharging slag from the extract, cooling the obtained extract, and filtering; 5, the extract liquid is subjected to freeze concentration, canning or freeze drying, and the coffee fresh fruit extract.The coffee fresh fruit extract is prepared from the coffee fresh fruit as the raw material, the compound enzyme and a multi-stage tank are effectively combined for extraction, the coffee fresh fruit extract is processed through low-temperature processing technologies such as freeze concentration, the fragrance of the coffee fresh fruit is prominent, and effective ingredients can be more sufficiently extracted.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of coffee fresh fruit extract. Background technique [0002] Coffee, tea and cocoa are known as the three major beverage plants in the world. About one-third of the world's population drink it. The chlorogenic acid content in coffee is the highest among all substances, accounting for 5-8%. Acid can prevent the accumulation of fat, and has the function of protecting the liver, reducing the chance of obesity. Coffee contains caffeine, which has the effect of refreshing and anti-fatigue, and has become a must-have drink for office workers. The fresh fruit pulp of coffee contains sugar and acid, with a melon-like sweetness and clear and pleasant fruit acid. [0003] At present, coffee is roasted into cooked coffee beans, and then processed into coffee products. After roasting, most of the chlorogenic acid will be degraded into quinic acid and caffeic acid, destroy...

AI Technical Summary

Problems solved by technology

Coffee pulp contains pectin, protein and polysaccharides, which are discarded during processing, resulting in great waste

[0004] At present, the extraction of plant active ingredients in the industry, the traditional method mainly adopts static extraction, including sandwich pot, single tank extraction, high-pressure cooking, pressing method, etc. During the extraction process, the concentration of the extract increases, and the inside of the extract The concentration of the active ingredient and the concentration of the solvent are gradually approaching to form a dynamic equilibrium, resulting in problems such as low extraction yield, non-continuous production, and long extraction time.

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