Preparation method of enema coffee rich in enzyme
Through two methods of baking and auxiliary anaerobic fermentation, the problem of reduced enzyme activity during coffee roasting process is solved, the effect of retaining enzyme vitality is achieved, and the effectiveness of enema coffee is improved.
Patent Information
- Application Number
- CN202411824397.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-12
- Publication Date
- 2025-01-28
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
During the roasting of coffee, high temperatures will cause most enzymes to lose their activity, affecting the effectiveness of enema coffee.
With two methods of roasting, first use the raw coffee beans to use eosinophilic bacteria for auxiliary anaerobic fermentation, then perform the first baking, and then mix with the cell wall digestive enzymes and cell storage ingredient digestive enzymes, place them in specific temperature and pressure In the environment, the second roasting is then grinded into coffee powder.
Through this method, the content and vitality of enzymes in coffee can be effectively retained, and the effectiveness of enema coffee can be improved.
Smart Images
Figure CN119366576A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of coffee, in particular to a preparation method of enzyme-rich enema coffee. Background Art
[0002] Currently, enema coffee is used to help cancer patients detoxify and boost their immune systems. The main function of enema coffee is to stimulate the liver and gallbladder through caffeine and other ingredients, promoting bile secretion, thereby helping to excrete toxins from the body.
[0003] Specifically, caffeine promotes the secretion of glutathionease, an enzyme crucial for liver detoxification and free radical elimination. Coffee enemas can help cleanse the left side of the large intestine near the anus, where dirt, stool, and harmful bacteria are most likely to accumulate. Caffeine and theophylline can dilate blood vessels in the intestinal wall, alleviating symptoms of enteritis. Enemas can also promote intestinal peristalsis, aiding the excretion of stool and toxins, and alleviating abdominal bloating and pain.
[0004] However, during the coffee roasting process, high temperatures will cause most enzymes to lose their activity. Enzymes are proteins and will denature at high temperatures, thus losing their catalytic function. Summary of the Invention
[0005] In order to solve the above technical problems, the present invention proposes a preparation method of enzyme-rich enema coffee, which can retain the content and activity of the enzymes in the coffee through double baking.
[0006] The present invention provides a method for preparing enzyme-rich enema coffee, comprising the following steps:
[0007] The green coffee beans are subjected to anaerobic fermentation assisted by Lactobacillus acidophilus, and the fermented green coffee beans are then washed and dried;
[0008] Roasting green coffee beans to a color L value of 20 to 35, and drying the green coffee beans to a moisture content of 2% to 5%;
[0009] The coffee beans processed in the above step are mixed with a cell wall digesting enzyme at a concentration of 0.005% to 0.02% and a cell storage component digesting enzyme at a weight ratio of 0.01% to 0.02%.
[0010] placing the mixture in an environment with a temperature of 30° C. to 50° C. and a pressure of 15 to 50 atmospheres for 20 to 50 minutes;
[0011] The treated coffee beans are then roasted to a color L value of 10 to 15 and dried to a moisture content of 7% to 13%;
[0012] Grind the coffee beans into coffee powder to obtain enema coffee.
[0013] The method of subjecting the green coffee beans to auxiliary anaerobic fermentation with Lactobacillus acidophilus and then washing and drying the fermented green coffee beans further comprises the following steps:
[0014] Select ripe green coffee beans, place them in a clean, sealed container, and add Lactobacillus acidophilus;
[0015] The sealed container is sealed, and the anaerobic environment is conducive to the growth and fermentation of Lactobacillus acidophilus;
[0016] The temperature in the sealed container is maintained between 20°C and 25°C, and the fermentation time is 24 hours to 48 hours;
[0017] The pH and temperature during the fermentation process were checked regularly, and the pH was maintained between 4.0 and 4.5;
[0018] After fermentation is complete, the green coffee beans are taken out of the container, washed and dried.
[0019] Furthermore, the Lactobacillus acidophilus is a lactic acid bacteria culture.
[0020] The following steps are also included:
[0021] During the fermentation of the green coffee beans, Bacillus subtilis is added.
[0022] Further comprising the steps of:
[0023] Select a Bacillus subtilis strain suitable for food fermentation;
[0024] Dilute the Bacillus subtilis culture with sterile water or buffer;
[0025] Evenly spray or mix the diluted Bacillus subtilis solution into the green coffee beans. The addition amount is about 10 per gram of green coffee beans. 6 to 10 8 CFU of Bacillus subtilis.
[0026] The cell wall digesting enzymes further include cellulase and pectinase.
[0027] The green coffee bean roasting further comprises the following steps:
[0028] Roasting is done at a temperature of 230°C to 260°C and an environment of 20 to 35 atmospheres of pressure for 8 to 10 minutes, with the pressure released instantly to make the coffee porous.
[0029] Furthermore, when the coffee beans are ground into coffee powder, oxygen is injected to increase the oxygen concentration.
[0030] In the above technical solution, firstly, the activity of the coffee bean enzymes is retained through two rounds of roasting. Secondly, the enzyme content of the coffee beans can be increased through the digestive enzymes of the cell wall and the cell storage components. In addition, the oxidation is enhanced during the grinding process to promote the activity and content of the enzymes in the coffee beans, thereby improving the effectiveness of the enema coffee.
[0031] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS
[0032] The above and other objects, features, and advantages of the present invention will become more apparent through a more detailed description of the embodiments of the present invention in conjunction with the accompanying drawings. The accompanying drawings are provided to provide a further understanding of the embodiments of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and are not intended to limit the present invention. In the drawings, the same reference numerals generally represent the same components or steps.
[0033] Figure 1 1 is a flow chart of the preparation of enzyme-rich enema coffee according to an embodiment of the present invention. DETAILED DESCRIPTION
[0034] Below, the exemplary embodiments according to the present invention will be described in detail with reference to the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments of the present invention, and it should be understood that the present invention is not limited to the exemplary embodiments described herein.
[0035] It should be noted that the relative arrangement of components and steps, the numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless specifically stated otherwise.
[0036] Those skilled in the art will understand that the terms "first" and "second" in the embodiments of the present invention are only used to distinguish different steps, devices or modules, and neither represent any specific technical meaning nor indicate the necessary logical order between them.
[0037] It should also be understood that, in the embodiments of the present invention, “a plurality of” may refer to two or more than two, and “at least one” may refer to one, two or more than two.
[0038] It should also be understood that any component, data or structure mentioned in the embodiments of the present invention can generally be understood as one or more, unless explicitly limited or otherwise indicated in the context.
[0039] Figure 1 : is a flow chart of the preparation of enzyme-rich enema coffee according to an embodiment of the present invention. Figure 1 As shown, the preparation process of the enzyme-enriched enema coffee includes the following steps:
[0040] Step 101: anaerobic fermentation of green coffee beans is performed using Lactobacillus acidophilus, and the fermented green coffee beans are then washed and dried.
[0041] First, choose the coffee beans. Choose ripe green coffee beans because they contain higher sugar content, which helps the fermentation process.
[0042] Prepare a sealed container for fermentation. Use a clean, sealable container to ensure an anaerobic environment during fermentation.
[0043] Place the green coffee beans in a sealed container and add Lactobacillus acidophilus. You can use a commercial lactic acid bacteria culture.
[0044] Seal the container tightly to ensure that no air enters. The anaerobic environment is conducive to the growth and fermentation of Lactobacillus acidophilus.
[0045] Keep the sealed container at appropriate temperature and humidity. Generally speaking, the temperature should be kept between 20-25°C. The fermentation time is usually 24 to 48 hours, but it can be adjusted as needed.
[0046] Regularly check the pH and temperature during the fermentation process to ensure an optimal growth environment for Lactobacillus acidophilus. The pH should be maintained between 4.0 and 4.5.
[0047] Once fermentation is complete, remove the green coffee beans from the sealed container, wash them, and dry them. Make sure the beans are completely dry to prevent mold.
[0048] Through the above fermentation steps, Lactobacillus acidophilus not only helps remove the mucilage layer from the coffee cherries, making it easier for pectin to separate, but also produces metabolites during fermentation that may activate or inhibit the activity of certain enzymes in the green coffee beans. For example, the production of lactic acid can change the pH of the coffee beans, thereby affecting enzyme activity. Furthermore, the activity of Lactobacillus acidophilus and other microorganisms during fermentation can alter the types of enzymes in the coffee beans. For example, Lactobacillus acidophilus can break down complex carbohydrates in the coffee beans, producing new enzymes or activating existing ones.
[0049] In addition, Lactobacillus acidophilus fermentation can improve the stability of enzymes in green coffee beans, allowing them to remain active during subsequent processing, which plays an important role in improving the flavor and quality of coffee beans.
[0050] In order to improve the flavor and quality of coffee beans, this step also includes adding Bacillus subtilis during the fermentation of green coffee beans. Specifically, the following steps are included:
[0051] Select a Bacillus subtilis strain suitable for food fermentation;
[0052] Dilute the Bacillus subtilis culture with sterile water or buffer;
[0053] Evenly spray or mix the diluted Bacillus subtilis solution into the green coffee beans. The addition amount is about 10 per gram of green coffee beans. 6 to 10 8 CFU of Bacillus subtilis.
[0054] The fermented green coffee beans are then roasted twice.
[0055] Step 102: Roast the green coffee beans until the color L value is 20 to 35, and dry the green coffee beans until the moisture content is 2% to 5%.
[0056] In the first round of roasting, the roasting temperature is low to try not to destroy the activity of the enzymes in the coffee beans, but at the same time the roasting time is extended to ensure that the coffee beans reach a lower moisture content in preparation for the subsequent steps.
[0057] To achieve better results, this step involves roasting the coffee at a temperature of 230°C to 260°C and an environment of 20 to 35 atmospheres of pressure for 8 to 10 minutes, releasing the pressure instantly to make the coffee porous.
[0058] Step 103: Mix the coffee beans processed in the above steps with 0.005% to 0.02% cell wall digesting enzyme and 0.01% to 0.02% by weight cell storage component digesting enzyme.
[0059] In this step, cell wall-digesting enzymes are enzymes that break down one or more coffee cell wall components into simpler substances, thereby reducing structural integrity or increasing cell wall permeability. Coffee cell walls are primarily composed of cellulose and hemicellulose, but also contain smaller amounts of glucans, mannans, pectins, and lignin. Cell wall-digesting enzymes include cellulases and hemicellulases, pectinases, glucanases, mannanases, and ligninases.
[0060] Cellular component digestive enzymes are enzymes that break down components stored in coffee cells. These components often contribute to coffee aroma and flavor precursors. Cellular component digestive enzymes include amylases, glucosidases, mannosidases, glucanases, proteases such as papain and choriocarbamate, exoproteases, endoproteases, phosphatases, phytases, phospholipases, lipases, and nucleases.
[0061] Step 104 : placing the mixture in an environment with a temperature of 30° C. to 50° C. and a pressure of 15 to 50 atmospheres for 20 to 50 minutes.
[0062] Through the treatment of steps 103 and 104, the dried coffee beans fully absorb the cell wall digestive enzymes and cell storage component digestive enzymes under the external high temperature and high pressure, which not only replenishes the enzyme content but also releases more enzymes from the coffee beans, thereby greatly increasing the enzyme content in the coffee beans.
[0063] Step 105: roast the processed coffee beans again until the color L value is 10 to 15, and dry them to a moisture content of 7% to 13%.
[0064] In the second round of roasting, retaining a certain amount of moisture in the coffee beans can also better retain the various enzymes in the coffee beans.
[0065] Step 106: Grind the coffee beans into coffee powder to obtain enema coffee.
[0066] During the grinding process, oxygen is introduced to increase the concentration of coffee beans. Oxygen activates certain enzymes in coffee, particularly those involved in redox reactions. These include polyphenol oxidase (PPO), which is highly active under aerobic conditions and catalyzes the oxidation of polyphenols, affecting coffee's color and flavor. Peroxidase, also active in aerobic environments, uses hydrogen peroxide as an oxidant and participates in various oxidation reactions, affecting the chemical composition of coffee beans. Lipoxygenase, also aerobic, catalyzes the oxidation of fatty acids, producing volatile compounds that influence coffee's aroma and flavor. These enzymes play a crucial role in coffee processing and storage, influencing the final coffee's quality and flavor.
[0067] In the above embodiment, firstly, the activity of the coffee bean enzymes is retained through two rounds of roasting. Secondly, the enzyme content of the coffee beans can be increased by digesting the cell wall enzymes and the cell storage component enzymes. Moreover, the oxidation during the grinding process is enhanced, which promotes the activity and content of the enzymes in the coffee beans, thereby improving the effectiveness of the enema coffee.
[0068] In particular, Bacillus subtilis can inhibit the reproduction of harmful bacteria in the intestines and promote the growth of beneficial bacteria such as lactic acid bacteria and bifidobacteria, thereby maintaining the balance of intestinal flora; it can stimulate the immune system, enhance the activity of T cells and B cells, and increase the levels of immunoglobulins and antibodies, thereby enhancing overall immunity; Bacillus subtilis can secrete a variety of enzymes, such as amylase, protease and lipase, to help break down complex molecules in food and promote nutrient absorption; Bacillus subtilis can consume free oxygen in the intestine, reduce oxidative stress, and protect intestinal cells; by secreting digestive enzymes, Bacillus subtilis can improve the digestive ability of the intestine and relieve indigestion symptoms such as abdominal distension and diarrhea.
[0069] The basic principles of the present technical solution have been described above in conjunction with specific embodiments. However, it should be noted that the advantages, strengths, and effects mentioned in the present technical solution are merely illustrative and not restrictive, and it should not be assumed that these advantages, strengths, and effects are required of each embodiment of the present technical solution. In addition, the specific details of the above technical solution are merely illustrative and for ease of understanding, and are not restrictive. The above details do not limit the present technical solution to the specific details required to be implemented.
[0070] Each embodiment in this specification is described in a progressive manner, with each embodiment focusing on its differences from the other embodiments. References to the same or similar parts between the various embodiments are sufficient. For system embodiments, since they largely correspond to method embodiments, their description is relatively simple. For relevant parts, references to the description of the method embodiments are sufficient.
[0071] The block diagrams of the devices, apparatuses, equipment, and systems involved in the present technical solution are intended only as illustrative examples and are not intended to require or imply that they must be connected, arranged, or configured in the manner shown in the block diagrams. As will be appreciated by those skilled in the art, these devices, apparatuses, equipment, and systems may be connected, arranged, or configured in any manner. Words such as "include," "comprise," "have," and the like are open-ended words, meaning "including but not limited to," and may be used interchangeably therewith. The words "or" and "and" used herein refer to the words "and / or" and may be used interchangeably therewith, unless the context clearly indicates otherwise. The word "such as" used herein refers to the phrase "such as but not limited to," and may be used interchangeably therewith.
[0072] The method and apparatus of the present technical solution may be implemented in many ways. For example, the method and apparatus of the present technical solution may be implemented by software, hardware, firmware, or any combination of software, hardware, and firmware. The above order of steps for the method is for illustration only, and the steps of the method of the present technical solution are not limited to the order specifically described above, unless otherwise specifically stated. In addition, in some embodiments, the present technical solution may also be implemented as a program recorded in a recording medium, which includes machine-readable instructions for implementing the method according to the present technical solution. Therefore, the present technical solution also covers a recording medium storing a program for executing the method according to the present technical solution.
[0073] It should also be noted that, in the apparatus, equipment and method of the present technical solution, each component or each step can be decomposed and / or recombined. These decompositions and / or recombinations should be regarded as equivalent solutions of the present technical solution. The above description of the aspects of the technical solution is provided to enable any technician in this field to make or use the technical solution. Various modifications to these aspects will be very obvious to those skilled in the art, and the general principles defined here can be applied to other aspects without departing from the scope of the present technical solution. Therefore, the present technical solution is not intended to be limited to the aspects shown here, but according to the widest range consistent with the principles and novel features of this technical solution.
[0074] The above description has been provided for the purpose of illustration and description. In addition, this description is not intended to limit the embodiments of the present technical solution to the form of the technical solution herein. Although a number of example aspects and embodiments have been discussed above, those skilled in the art will recognize certain variations, modifications, changes, additions and sub-combinations thereof.
Claims
1. A method for preparing enzyme-rich enema coffee, characterized in that: The following steps are involved: The green coffee beans are subjected to auxiliary anaerobic fermentation with Lactobacillus acidophilus, and the fermented green coffee beans are then washed and dried; Roasting green coffee beans to a color L value of 20 to 35, and drying the green coffee beans to a moisture content of 2% to 5%; The coffee beans processed in the above step are mixed with 0.005% to 0.02% cell wall digesting enzyme and 0.01% to 0.02% by weight cell storage component digesting enzyme; placing the mixture in an environment of 30°C to 50°C and 15 to 50 atmospheres for 20 to 50 minutes; The treated coffee beans are then roasted to a color L value of 10 to 15, and dried to a moisture content of 7% to 13%; Grind the coffee beans into coffee powder to obtain enema coffee.
2. The method for preparing enzyme-rich enema coffee according to claim 1, characterized in that: The method of subjecting the green coffee beans to auxiliary anaerobic fermentation with Lactobacillus acidophilus and then washing and drying the fermented green coffee beans further comprises the following steps: Select ripe green coffee beans, put them in a clean sealed container, and add Lactobacillus acidophilus; The sealed container is sealed, and the anaerobic environment is conducive to the growth and fermentation of Lactobacillus acidophilus; The temperature in the sealed container is maintained between 20°C and 25°C, and the fermentation time is 24 to 48 hours; The pH and temperature during the fermentation process were checked regularly, and the pH was maintained between 4.0 and 4.5; After fermentation is completed, the green coffee beans are taken out of the container, washed and dried.
3. The method for preparing enzyme-rich enema coffee according to claim 2, characterized in that: The Lactobacillus acidophilus is a lactic acid bacteria culture.
4. The method for preparing enzyme-rich enema coffee according to claim 2, characterized in that: The following steps are also included: During the fermentation of the green coffee beans, Bacillus subtilis is added.
5. The method for preparing enzyme-rich enema coffee according to claim 4, characterized in that: Further comprising the steps of: Select Bacillus subtilis strains suitable for food fermentation; Dilute the Bacillus subtilis culture with sterile water or buffer; Spray or mix the diluted Bacillus subtilis solution evenly into the green coffee beans. The addition amount is about 10 per gram of green coffee beans. 6 Up to 10 8 CFU of Bacillus subtilis.
6. The method for preparing enzyme-rich enema coffee according to claim 1, characterized in that: The cell wall digesting enzymes further include cellulases and pectinases.
7. The method for preparing enzyme-rich enema coffee according to claim 1, characterized in that: The green coffee bean roasting further comprises the following steps: Roasting is carried out at a temperature of 230°C to 260°C and an environment of 20 to 35 atmospheres of pressure for 8 to 10 minutes, and the pressure is released instantly to make the coffee porous.
8. The method for preparing enzyme-rich enema coffee according to claim 1, characterized in that: When grinding coffee beans into coffee powder, oxygen is injected to increase the oxygen concentration.