Functional coffee and processing method thereof

Abstract

The present invention provides a functional coffee based on chlorogenic acid and a processing method thereof, comprising the following steps: step 1, shearing a coffee concentrate using a shearing device; step 2, freeze-drying the coffee concentrate after the shearing treatment to obtain freeze-dried coffee; step 3, mixing the freeze-dried coffee obtained in step 2 with chlorogenic acid or a plant extract containing chlorogenic acid to prepare functional coffee. After the coffee concentrate is sheared, the solubility of the functional ingredient chlorogenic acid can be increased, and the dissolution rate of the functional coffee can be improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food production and processing, and in particular to a functional coffee based on chlorogenic acid and a processing method thereof. Background Art

[0002] Freeze-dried coffee is instant coffee made by freezing a liquid product and removing the ice through sublimation. Freeze-dried coffee tablets retain the original flavor of coffee better. Due to their loose and porous internal structure, they dissolve quickly and are "instant coffee" that is easy to measure. The concentration of the resulting beverage can be easily controlled.

[0003] With the improvement of people's living standards, various functional freeze-dried coffees are gradually available. Chlorogenic acid has a wide range of biological activities. Modern scientific research on the biological activity of chlorogenic acid has penetrated into many fields such as food, health care, medicine and daily chemical industry. Chlorogenic acid is an important biologically active substance with antibacterial, antiviral, white blood cell increase, liver protection and gallbladder promotion, anti-tumor, blood pressure lowering, blood lipid lowering, free radical scavenging and central nervous system excitation.

[0004] If chlorogenic acid can be added to coffee to make it a functional coffee, the effect of coffee on the human body will be more beneficial. However, if chlorogenic acid is added to coffee, the solubility of coffee will be reduced, affecting its sensory quality. Summary of the invention

[0005] The purpose of the present invention is to provide a processing method for functional coffee based on chlorogenic acid in order to solve the problem of reduced solubility when adding chlorogenic acid, a functional ingredient in coffee, in the prior art.

[0006] Another object of the present invention is to provide a functional coffee obtained by the processing method.

[0007] The technical solution adopted to achieve the purpose of the present invention is:

[0008] A processing method for functional coffee based on chlorogenic acid comprises the following steps:

[0009] Step 1, shearing the coffee concentrate using a shearing device;

[0010] Step 2, freeze-drying the coffee concentrate after the shearing treatment to obtain freeze-dried coffee;

[0011] Step 3, mixing the freeze-dried coffee obtained in step 2 with a plant extract containing chlorogenic acid to prepare functional coffee.

[0012] In the above technical solution, the plant extract containing chlorogenic acid is a honeysuckle extract, and the content of chlorogenic acid in the honeysuckle extract is 10-95%.

[0013] In the above technical solution, in step 1, the solid content in the coffee concentrate is 5% to 15%.

[0014] In the above technical solution, in step 1, the shearing equipment is a high-speed shearing machine.

[0015] In the above technical solution, in step 1, the rotation speed of the shearing treatment is 2000r / min to 20000r / min, preferably 10000r / min to 15000r / min, more preferably 12000r / min to 14500r / min, and the time of the shearing treatment is 2min to 20min, preferably 10min to 20min, more preferably 12min to 14min. When the solid content in the coffee concentrate increases, in order to obtain a better shearing effect, the rotation speed of the shearing treatment should be increased accordingly.

[0016] In the above technical solution, in step 1, the shearing treatment is carried out in a vacuum environment with a vacuum degree of -0.08MPa to -0.1MPa to prevent excessive foaming during the shearing process.

[0017] In the above technical solution, in step 1, the shearing process is carried out in a low temperature environment, the temperature is 2°C to 6°C, so as to prevent the heat generated during the shearing process from affecting the sensory quality of the coffee.

[0018] In the above technical solution, in step 2, the product is first pre-frozen at 0°C to -6°C for 12h to 24h, and then freeze-dried in a freeze dryer. The freeze-drying temperature is -40°C to -50°C, and the freeze-drying time is 24h to 48h.

[0019] Another aspect of the present invention is a functional coffee, comprising the freeze-dried coffee and a plant extract containing chlorogenic acid, wherein the freeze-dried coffee is prepared according to step 1 and step 2.

[0020] In the above technical solution, the mass of chlorogenic acid in the plant extract added to every 2.5 grams of functional freeze-dried coffee is 10 mg to 1000 mg. Considering the solubility and taste of chlorogenic acid, the mass of chlorogenic acid in the plant extract added to every 2.5 grams of functional freeze-dried coffee is 10 mg to 400 mg.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. After shearing treatment, the solubility of the functional ingredient chlorogenic acid in the coffee concentrate can be increased. The solubility of chlorogenic acid in the obtained solution after freeze-drying and re-dissolving of the unsheared coffee concentrate is 2.6%. The solubility of chlorogenic acid in the obtained solution after freeze-drying and re-dissolving of the sheared coffee concentrate is 4%.

[0023] 2. After the coffee concentrate is sheared and then freeze-dried, an extract containing chlorogenic acid is added to obtain a functional coffee that dissolves quickly. The functional coffee obtained by freeze-drying the unsheared coffee concentrate and adding chlorogenic acid takes 1 minute and 39 seconds to dissolve. The functional coffee obtained by freeze-drying the sheared coffee concentrate and adding chlorogenic acid takes only 51 seconds to dissolve.

[0024] 3. Comparing the sheared coffee with the untreated coffee, the aroma of the sheared coffee will be stronger, which means that adding chlorogenic acid after shearing can also enhance the sensory characteristics of coffee.

[0025] 4. After adding the functional ingredient chlorogenic acid, coffee can significantly reduce MDA, antioxidant capacity and enhance immunity. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 is the solubility of chlorogenic acid in each example.

[0027] Figure 2 It is the MDA content in the liver in Example 8.

[0028] Figure 3 is the MDA content in serum in Example 8.

[0029] Figure 4 It is the GSH-PX activity of liver tissue in Example 8.

[0030] Figure 5 It is the immune organ index in Example 8. DETAILED DESCRIPTION

[0031] The present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0032] Example 1 1.1

[0034] A processing method for functional coffee based on chlorogenic acid comprises the following steps:

[0035] Step 1, taking 50 mL of coffee concentrate with a concentration of 10% and placing it in a conical bottle, marked as shearing group 1, and processing it with a high-speed shearing machine at a speed of 12000 r / min for 6 minutes;

[0036] Step 2, pre-freeze the sheared coffee concentrate obtained in step 1 at -80°C for 12 hours, and then freeze-dry it in a freeze dryer at -40°C for 48 hours to obtain freeze-dried powder, i.e., the freeze-dried coffee.

[0037] Step 3, adding honeysuckle extract to the freeze-dried coffee obtained in step 2, mixing evenly, and obtaining functional coffee.

[0038] The mass of honeysuckle extract added to every 2.5 grams of functional freeze-dried coffee is 100 mg, wherein the content of chlorogenic acid in the honeysuckle extract is 10%. 1.2

[0040] The freeze-dried coffee obtained in step 2 was reconstituted to obtain a coffee solution, and excess chlorogenic acid was dissolved in the coffee solution. The mixture was allowed to stand, centrifuged, the supernatant was discarded, the precipitate was dried and weighed, and the solubility of chlorogenic acid in this example was measured to be 2.8%.

[0041] Example 2 2.1

[0043] A processing method for functional coffee based on chlorogenic acid comprises the following steps:

[0044] Step 1, take 50 mL of coffee concentrate with a concentration of 10% and place it in a conical bottle, mark it as shearing group 2, and use a high-speed shearing machine to process it at a speed of 12000 r / min for 8 minutes.

[0045] Step 2, pre-freeze the sheared coffee concentrate obtained in step 1 at -80°C for 12 hours, and then freeze-dry it in a freeze dryer at -40°C for 48 hours to obtain freeze-dried powder, i.e., the freeze-dried coffee.

[0046] Step 3, adding solid chlorogenic acid to the freeze-dried coffee obtained in step 2, mixing evenly, and obtaining functional coffee.

[0047] The mass of honeysuckle extract added to every 2.5 grams of functional freeze-dried coffee is 300 mg, wherein the content of chlorogenic acid in the honeysuckle extract is 10%. 2.2

[0049] The freeze-dried coffee obtained in step 2 was reconstituted to obtain a coffee solution, and excess chlorogenic acid was dissolved in the coffee solution. The mixture was allowed to stand, centrifuged, the supernatant was discarded, the precipitate was dried and weighed, and the solubility of chlorogenic acid in this example was measured to be 2.7%.

[0050] Example 3

[0051] A processing method for functional coffee based on chlorogenic acid comprises the following steps:

[0052] Step 1, take 50 mL of coffee concentrate with a concentration of 10% and place it in a conical bottle, mark it as shearing group 3, and use a high-speed shearing machine to process it at a speed of 12000 r / min for 10 minutes.

[0053] Step 2, pre-freeze the sheared coffee obtained in step 1 at -80°C for 12 hours, and then freeze-dry it in a freeze dryer at -40°C for 48 hours to obtain freeze-dried powder, i.e., the freeze-dried coffee.

[0054] Step 3, adding solid chlorogenic acid to the freeze-dried coffee obtained in step 2, mixing evenly, and obtaining functional coffee.

[0055] The mass of honeysuckle extract added to every 2.5 grams of functional freeze-dried coffee is 700 mg, wherein the content of chlorogenic acid in the honeysuckle extract is 10%. 3.2

[0057] The freeze-dried coffee obtained in step 2 was reconstituted to obtain a coffee solution, and excess chlorogenic acid was dissolved in the coffee solution. The mixture was allowed to stand, centrifuged, the supernatant was discarded, the precipitate was dried and weighed, and the solubility of chlorogenic acid in this example was measured to be 3.1%.

[0058] Example 4 4.1

[0060] A processing method for functional coffee based on chlorogenic acid comprises the following steps:

[0061] Step 1, take 50 mL of coffee concentrate with a concentration of 10% and place it in a conical bottle, mark it as shearing group 4, and use a high-speed shearing machine to process it at a speed of 12000 r / min for 12 minutes.

[0062] Step 2, pre-freeze the sheared coffee concentrate obtained in step 1 at -80°C for 12 hours, and then freeze-dry it in a freeze dryer at -40°C for 48 hours to obtain freeze-dried powder, i.e., the freeze-dried coffee.

[0063] Step 3, adding solid chlorogenic acid to the freeze-dried coffee obtained in step 2, mixing evenly, and obtaining functional coffee.

[0064] The mass of honeysuckle extract added to every 2.5 grams of functional freeze-dried coffee is 900 mg, wherein the content of chlorogenic acid in the honeysuckle extract is 10%. 4.2

[0066] The freeze-dried coffee obtained in step 2 was reconstituted to obtain a coffee solution, and excess chlorogenic acid was dissolved in the coffee solution. The mixture was allowed to stand, centrifuged, the supernatant was discarded, the precipitate was dried and weighed, and the solubility of chlorogenic acid in this example was measured to be 3.3%.

[0067] Example 5 5.1

[0069] A processing method for functional coffee based on chlorogenic acid comprises the following steps:

[0070] Step 1, take 50mL of coffee concentrate with a concentration of 10% and place it in a conical flask, mark it as shear group 5, and use a high-speed shearing machine to process it at a speed of 12000r / min for 14min. The particle size of the coffee concentrate after shearing is measured to be about 1080nm.

[0071] Step 2, pre-freeze the sheared coffee concentrate obtained in step 1 at -80°C for 12 hours, and then freeze-dry it in a freeze dryer at -40°C for 48 hours to obtain freeze-dried powder, i.e., the freeze-dried coffee.

[0072] Step 3, adding solid chlorogenic acid to the freeze-dried coffee obtained in step 2, mixing evenly, and obtaining functional coffee.

[0073] The mass of honeysuckle extract added to every 2.5 grams of functional freeze-dried coffee is 1 gram, wherein the content of chlorogenic acid in the honeysuckle extract is 10%. 5.2

[0075] The freeze-dried coffee obtained in step 2 was re-dissolved to obtain a coffee solution, and excess chlorogenic acid was dissolved in the coffee solution. The mixture was allowed to stand, centrifuged, the supernatant was discarded, the precipitate was dried and weighed, and the solubility of chlorogenic acid in this example was measured to be 3.0%.

[0076] Example 6 6.1

[0078] A processing method for functional coffee based on chlorogenic acid comprises the following steps:

[0079] Step 1, take 50 mL of coffee concentrate with a concentration of 10% and place it in a conical bottle, mark it as shearing group 6, and use a high-speed shearing machine to process it at a speed of 14500 r / min for 6 minutes.

[0080] Step 2, pre-freeze the sheared coffee concentrate obtained in step 1 at -80°C for 12 hours, and then freeze-dry it in a freeze dryer at -40°C for 48 hours to obtain freeze-dried powder, i.e., the freeze-dried coffee.

[0081] Step 3, adding solid chlorogenic acid to the freeze-dried coffee obtained in step 2, mixing evenly, and obtaining functional coffee.

[0082] The mass of honeysuckle extract added to every 2.5 grams of functional freeze-dried coffee is 1.5 grams, wherein the content of chlorogenic acid in the honeysuckle extract is 10%. 6.2

[0084] The freeze-dried coffee obtained in step 2 was re-dissolved to obtain a coffee solution, and excess chlorogenic acid was dissolved in the coffee solution. The mixture was allowed to stand, centrifuged, the supernatant was discarded, the precipitate was dried and weighed, and the solubility of chlorogenic acid in this example was measured to be 3.0%.

[0085] Example 7 7.1

[0087] A processing method for functional coffee based on chlorogenic acid comprises the following steps:

[0088] Step 1, take 50 mL of coffee concentrate with a concentration of 10% and place it in a conical bottle, mark it as shearing group 7, and use a high-speed shearing machine to process it at a speed of 14500 r / min for 8 minutes.

[0089] Step 2, pre-freeze the sheared coffee concentrate obtained in step 1 at -80°C for 12 hours, and then freeze-dry it in a freeze dryer at -40°C for 48 hours to obtain freeze-dried powder, i.e., the freeze-dried coffee.

[0090] Step 3, adding solid chlorogenic acid to the freeze-dried coffee obtained in step 2, mixing evenly, and obtaining functional coffee.

[0091] The mass of honeysuckle extract added to every 2.5 grams of functional freeze-dried coffee is 2 grams, wherein the content of chlorogenic acid in the honeysuckle extract is 10%. 7.2

[0093] The freeze-dried coffee obtained in step 2 was reconstituted to obtain a coffee solution, and excess chlorogenic acid was dissolved in the coffee solution. The mixture was allowed to stand, centrifuged, the supernatant was discarded, the precipitate was dried and weighed, and the solubility of chlorogenic acid in this example was measured to be 3.5%.

[0094] Comparative Example

[0095] Step 1, 50 mL of 10% coffee concentrate was placed in a conical flask and marked as the unsheared group;

[0096] Step 2, pre-freeze the coffee concentrate at -80°C for 12 hours, and then freeze-dry it in a freeze dryer at -40°C for 48 hours to obtain freeze-dried powder, i.e., the freeze-dried coffee.

[0097] Step 3: dissolving excess chlorogenic acid in coffee solution, allowing the mixture to stand, centrifuging, discarding the supernatant, drying the precipitate and weighing it. The solubility of chlorogenic acid in this example was measured to be 2.6%.

[0098] Table 1

[0099]

[0100]

[0101] From the analysis of Table 1, it can be seen that the solubility of chlorogenic acid in the examples shows an upward trend. Figure 1 As shown in the figure, the solubility of chlorogenic acid in the coffee concentrate treated by shearing will increase over time. During the shearing process of the coffee concentrate, large molecules are converted into small molecules, and the solids in the coffee concentrate are exposed to more hydrophobic groups, which can bind more chlorogenic acid.

[0102] Example 8

[0103] To further investigate the effects of chlorogenic acid, animal experiments were performed.

[0104] The coffee liquid in this embodiment refers to the solution obtained by dissolving 2 g of freeze-dried coffee powder obtained in step 2 of Example 9 in 200 mL. Chlorogenic acid is commercially available pure chlorogenic acid powder. The following D-galactose 120 mg / kg means that the gavage amount of mice is the weight of mice (in kg)*120 mg / kg. Similarly, chlorogenic acid 100 mg / kg means that the gavage amount of mice is the weight of mice (in kg)*100 mg / kg.

[0105] 1) Normal control group: basic feed, free drinking water and food intake. 0.2 mL of water was given by gavage every day

[0106] 2) Model control group: basic feed, free drinking water and food intake. Daily intragastric administration of D-galactose 120mg / kg 0.2mL

[0107] 3) Positive control group: basic feed, free drinking water and food intake. Daily oral administration of D-galactose 120mg / kg and Vc 100mg / kg 0.2mL

[0108] 4) Coffee control group: basic feed, free access to water and food. Daily gavage of D-galactose 120 mg / kg and 0.2 mL coffee solution

[0109] 5) Chlorogenic acid high-dose experimental group: basic feed, free drinking water and food intake. Daily gavage of D-galactose 120mg / kg and chlorogenic acid 200mg / kg, 0.2mL coffee solution

[0110] 6) Chlorogenic acid medium dose experimental group: basic feed, free drinking water and food intake. Daily gavage of D-galactose 120mg / kg and chlorogenic acid 100mg / kg, 0.2mL coffee solution

[0111] 7) Chlorogenic acid low-dose experimental group: basic feed, free drinking water and food intake. Daily gavage of D-galactose 120mg / kg and chlorogenic acid 50mg / kg, 0.2mL coffee solution

[0112] Note: The group with coffee solution will dissolve the drug in coffee solution and administer it intragastrically.

[0113] Three-month-old healthy adult Kunming male mice (26g±2g) were selected and fed freely during natural day and night. After 7 days of adaptive feeding, they were randomly divided into 7 groups according to their body weight, with 10 mice / group. The D-galactose model was used. The antioxidant efficacy of the test samples was evaluated by the effects on the malondialdehyde, SOD, GSH-Px levels and hemoglobin and total protein content of the D-galactose model animals.

[0114] Establishing animal model: By continuously giving animals large amounts of D-galactose, the concentration of galactose in animal cells increases, and under the catalysis of aldose reductase, it is reduced to galactitol. Galactitol cannot be further metabolized by cells and accumulates in cells, disrupting the normal sugar metabolism balance of cells and leading to the occurrence of aging.

[0115] The animals were weighed regularly, and blood was collected or tissue homogenates were prepared after 30 days to measure the levels of malondialdehyde, SOD, CSH-Px, hemoglobin and total protein content, and changes in organ indexes.

[0116] Indicator measurement method:

[0117] 1) Blood routine test: blood routine test of each group of animals

[0118] 2) ELISA: Detect the malondialdehyde, SOD, and CSH-Px content in the serum and liver homogenate of each group of animals (5 animals per group, no duplicate wells; a total of 70 samples)

[0119] 3) Changes in organ index: At the end of the experiment, 5 mice were randomly selected from each group, fasted for 12 h, weighed, and slaughtered. The spleen and thymus were separated and weighed, and the immune organ index was calculated.

[0120] Immune organ index (g / kg) = immune organ weight (g) / live weight before slaughter (kg).

[0121] like Figure 2 As shown in the figure, MDA is the main product of lipid peroxidation. Lower MDA levels indicate less lipid peroxidation and weaker oxidative damage. In the liver, the MDA content of the chlorogenic acid group was significantly lower than that of the normal control group and the model control group, indicating that chlorogenic acid has an effect on improving the antioxidant function of mice. The MDA content in the liver of the chlorogenic acid group was lower than that of the coffee control group, indicating that the effect of adding chlorogenic acid is better than that of coffee alone.

[0122] like Figure 3As shown in the figure, the MDA content in the serum of the chlorogenic acid group was significantly lower than that of the other control groups, indicating that chlorogenic acid can significantly reduce the MDA content in serum and improve the antioxidant capacity of mice. The MDA content in the medium-dose chlorogenic acid group was the lowest, indicating that 100 mg / kg of chlorogenic acid is the optimal concentration. The MDA content in the serum of the chlorogenic acid group was lower than that of the coffee control group, indicating that the effect of adding chlorogenic acid is better than that of coffee alone.

[0123] like Figure 4 As shown in the figure, antioxidant enzymes can effectively remove free radicals produced by foreign body metabolism. GSH GSH-Px and SODSOD, as antioxidant enzymes of the free radical scavenging system, exist in all oxygen-metabolizing cells, protecting them from free radical damage and providing a repair mechanism for oxidized cell membranes. In the liver, the activity of GSH GSH-PX in the chlorogenic acid group was higher than that in the model control group, indicating that chlorogenic acid is effective, and the medium-dose group has the best effect.

[0124] like Figure 5 As shown in the figure, the thymus and spleen are the main immune organs that can reflect the level of oxidative damage during aging. Compared with the normal group, the spleen and thymus indexes of chlorogenic acid were higher than those of the model control, indicating that it can delay the atrophy of the internal organs in mice and thus enhance immunity. The immune organ index is higher than that of the coffee control group, indicating that the addition of chlorogenic acid has a better effect than that of coffee alone.

[0125] In summary, 100 mg / kg is the optimal amount, that is, adding 3 mg of chlorogenic acid to every 0.2 mL of coffee liquid can achieve the best effect of reducing MDA, antioxidant capacity and enhancing immunity.

[0126] The above is only a preferred embodiment of the present invention. It should be pointed out that, for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for processing functional coffee based on chlorogenic acid, characterized in that: The following steps are involved: Step 1, using a shearing device to shear the coffee concentrate, the rotation speed of the shearing treatment is 12000 r / min ~ 14500 r / min, the time of the shearing treatment is 12 min ~ 14 min, the shearing treatment is performed in a vacuum environment, and the vacuum degree is -0.08 MPa ~ -0.1 MPa; Step 2, freeze-drying the coffee concentrate after the shearing treatment to obtain freeze-dried coffee; Step 3, mixing the freeze-dried coffee obtained in step 2 with a plant extract containing chlorogenic acid to prepare functional coffee, wherein the plant extract containing chlorogenic acid is a honeysuckle extract, and the content of chlorogenic acid in the honeysuckle extract is 10-95%.

2. The processing method according to claim 1, characterized in that: In step 1, the solid content in the coffee concentrate is 5% to 15%.

3. The processing method according to claim 1, characterized in that: In the step 1, the shearing equipment is a high-speed shearing machine.

4. The processing method according to claim 1, characterized in that: In the step 1, the shearing treatment is carried out in a low temperature environment, the temperature being 2°C to 6°C.

5. The processing method according to claim 1, characterized in that: In step 2, the product is first pre-frozen at 0°C to -6°C for 12 h to 24 h, and then freeze-dried in a freeze dryer at a freeze-drying temperature of -40°C to -50°C for 24 h to 48 h.

6. A functional coffee, characterized in that: The invention comprises freeze-dried coffee and a plant extract containing chlorogenic acid, wherein the freeze-dried coffee is prepared according to step 1 and step 2 in the processing method according to any one of claims 1 to 5.

7. The functional coffee according to claim 6, characterized in that The mass of chlorogenic acid in the plant extract added to every 2.5 grams of functional coffee is 10mg ~400mg.

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