Method for preparing coffee mate from brewer's grains

Abstract

The invention belongs to the technical field of food, and particularly relates to a method for preparing coffee mate from brewer's grains. According to the method, the brewer's grains are crushed and then subjected to alkali cooking, then high-pressure homogenization treatment is combined, protein in the brewer's grains is released, the brewer's grain protein can be adsorbed on an oil-water interface, a stable emulsion is formed, and the purpose of preparing the coffee mate from the brewer's grains is achieved. Meanwhile, the brewer's grain contains various nutritional ingredients and health-care ingredients, and when the brewer's grain is used as a coffee mate, the nutritional value of coffee is increased, the flavor of the coffee is improved, and a certain health-care effect can be achieved. Results of the embodiment show that after the coffee mate prepared by the method provided by the invention is added into coffee, the coffee mate is closest to a commercially available Nestle coffee mate in chromaticity, appearance and particle size distribution, and the coffee mate has application potential.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing coffee creamer by utilizing brewer's grains. Background Art

[0002] Coffee is a kind of beverage commonly consumed by people in modern society. It is rich in more than 1,000 kinds of bioactive substances, including phenols including chlorogenic acid and caffeic acid, lactones, diterpenes including cafestol and carviol, nicotinic acid and vitamin B3 precursor harringtonine, which have the effects of refreshing, aiding digestion, improving liver function, and losing weight. In order to make the taste and mouthfeel of coffee better, people often add coffee mate when drinking coffee, and the commercially available coffee mate is an emulsion that is stabilized by sodium caseinate and a low molecular weight emulsifier. With the increasing attention paid to healthy food, safety and health are important directions for the development of the food industry. However, there are few reports on coffee mates that do not add hydrogenated vegetable oil and also contain health-care effects. Li Jie et al. used edible fungi as raw materials to develop a coffee mate with health-care functions (CN114601001A a kind of edible fungi coffee mate and preparation method), but it still needs to add other substances as stabilizers, which is costly and complicated.

[0003] Brewer's grains are a major byproduct of the beer brewing process, rich in cellulose (12-25%), hemicellulose (20-25%), lignin (12-28%) and protein (19-30%), as well as nutrients such as minerals, lipids, phenols and vitamins. Whether brewer's grains can be used to prepare coffee creamer is not a topic in the art, and there is no prior art to develop coffee creamer using brewer's grains as a stabilizer. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing coffee creamer by using brewer's grains. The method provided by the present invention can prepare coffee creamer from brewer's grains, has strong emulsifying performance and high stability, and has the health-care effect of brewer's grains.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] The present invention provides a method for preparing coffee creamer, comprising the following steps:

[0007] The dried brewer's grains are ground into 100-400 meshes, and then the brewer's grains powder is mixed with water, and the pH value is adjusted to 10-12 with a NaOH solution, sterilized, and then homogenized with a homogenizer to obtain a brewer's grains suspension; the brewer's grains suspension is added into the oil phase for mixing, and the coffee creamer is obtained after ultrasonic treatment.

[0008] Preferably, the mass volume ratio of brewer's grains powder to water is 1:40-60.

[0009] Preferably, the concentration of the NaOH solution is 1% (w / v).

[0010] Preferably, the sterilization treatment is performed by autoclaving at 121° C. for 20-30 minutes.

[0011] Preferably, the homogenizing pressure of the homogenizer is 100-150 MPa, and the number of homogenization times is 1-6 times.

[0012] Preferably, the pH is adjusted to 12 with NaOH solution after homogenization.

[0013] Preferably, the ratio of the beer spent grains suspension to the oil phase is 8:2.

[0014] More preferably, the concentration of the beer spent grains suspension is 0.2-1% (w / v).

[0015] The present invention also provides application of the coffee companion in preparing health food.

[0016] Beneficial Effects

[0017] The present invention prepares brewer's grains into coffee creamer. After being treated by the method of the present invention, the brewer's grains have good emulsification performance and stability, so that they can be used as coffee creamer to improve the taste and quality of coffee.

[0018] The brewer's grains of the present invention contain a variety of nutritional ingredients and health-care ingredients. Using the brewer's grains as a coffee companion not only increases the nutritional value of coffee, improves the flavor of coffee, but also brings certain health-care effects.

[0019] The invention improves the emulsification performance of the brewer's grains by crushing the brewer's grains and reducing the particle size; this is achieved by improving the physical structure thereof, thereby enhancing the dispersibility and stability thereof in coffee, so that the brewer's grains can be used as a coffee companion.

[0020] The invention converts brewer's grains into coffee companion, reduces the burden on the environment, conforms to the concept of sustainable development, and increases the added value of brewer's grains, bringing economic benefits to the enterprise. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0022] Figure 1These are the appearance pictures of coffee solutions without adding coffee creamer, adding commercially available Nestle coffee creamer, and adding coffee creamer prepared using brewer's grains in Example 1.

[0023] Figure 2 These are the appearance pictures of coffee solutions without adding coffee whitener, adding commercially available Nestle coffee whitener, and adding coffee whitener prepared using brewer's grains in Example 2.

[0024] Figure 3 These are the appearance pictures of coffee solutions without adding coffee whitener, adding commercially available Nestle coffee whitener, and adding coffee whitener prepared using brewer's grains in Example 3.

[0025] Figure 4 This is a microscopic picture of a coffee solution with coffee whitener prepared using brewer's grains in Example 1 added.

[0026] Figure 5 This is a microscopic picture of a coffee solution with coffee whitener prepared using brewer's grains added in Example 2.

[0027] Figure 6 This is a microscopic picture of a coffee solution with coffee whitener prepared using brewer's grains added in Example 3.

[0028] Figure 4-5 All scale bars are 20 μm DETAILED DESCRIPTION

[0029] The present invention provides a method for preparing coffee creamer by using brewer's grains, which specifically comprises:

[0030] The dried brewer's grains are ground to 100-400 meshes, and then brewer's grains and water are mixed in a ratio of 1: (40-60) by mass volume, and the pH is adjusted to 10-12 with a 1% (w / v) NaOH solution, and the mixture is placed in an autoclave and treated at 121°C for 20-30 minutes. Then, a high-pressure homogenizer is used for homogenization 1-6 times at a pressure of 100-150Mpa, and the pH is adjusted to 12 with a 1% (w / v) NaOH solution to obtain a brewer's grain suspension. The brewer's grain suspension is added to the oil phase at a concentration of 0.2, 0.4, 0.6, 0.8 and 1.0% (w / v) and then mixed with a water-oil ratio of 8 / 2 (the ratio of the brewer's grain suspension to the oil phase is 8:2), and the coffee creamer is obtained by ultrasonication for 2 minutes.

[0031] The size of the brewer's grains ground in the present invention is preferably 200-325 meshes.

[0032] In the present invention, the homogenizing pressure of the high-pressure homogenizer is preferably 140 MPa, and the number of homogenization times is preferably 5 times.

[0033] The oil phase in the present invention is preferably corn oil.

[0034] The brewer's grains suspension in the present invention also includes apple pectin, and the mass of the apple pectin is preferably 50% of the mass of the brewer's grains.

[0035] The method of the present invention crushes brewer's grains through alkali cooking combined with high-pressure homogenization, reduces the size of brewer's grains, and releases a large amount of brewer's grain protein. The brewer's grain protein can be adsorbed on the oil-water interface to form a stable emulsion.

[0036] In order to further illustrate the present invention, the technical solution provided by the present invention is described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0037] The production processes, experimental methods or detection methods involved in the embodiments of the present invention, unless otherwise specified, are all conventional methods in the prior art, and their names and / or abbreviations are all conventional names in the field, and are very clear and unambiguous in the relevant application fields. Technical personnel in the field can understand the conventional process steps based on the names and apply the corresponding equipment, and implement them according to conventional conditions or the conditions recommended by the manufacturer.

[0038] The various instruments, equipment, raw materials or reagents used in the embodiments of the present invention are not particularly limited in terms of their sources, and are all conventional products that can be purchased through regular commercial channels, or can be prepared according to conventional methods well known to those skilled in the art.

[0039] Example 1

[0040] 2g of dried lees were ground to 200 mesh, and then brewer's lees and water were mixed in a ratio of 1:50 by mass volume, and the pH was adjusted to 12 with a 1% (w / v) NaOH solution, and the mixture was placed in an autoclave and treated at 121°C for 30 minutes. Then, a high-pressure homogenizer was used to homogenize 5 times at a pressure of 140Mpa, and the pH was adjusted to 12 with a 1% (w / v) NaOH solution to obtain a brewer's lees suspension. The brewer's lees suspension was added with corn oil at a concentration of 1.0% (w / v) and then mixed at a water-to-oil ratio of 8 / 2, and ultrasonicated for 2 minutes to obtain coffee creamer.

[0041] Example 2

[0042] 2g of dried lees were ground to 325 mesh, and then the lees and water were mixed in a mass volume ratio of 1:40, and the pH was adjusted to 12 with a 1% (w / v) NaOH solution, and the mixture was placed in an autoclave and treated at 121°C for 20 minutes. Then, a high-pressure homogenizer was used to homogenize 5 times at a pressure of 140Mpa, and the pH was adjusted to 12 with a 1% (w / v) NaOH solution to obtain a lees suspension. The lees suspension was added with corn oil at a concentration of 1.0% (w / v) and then mixed at a water-to-oil ratio of 8 / 2, and ultrasonicated for 2 minutes to obtain a coffee creamer.

[0043] Example 3

[0044] 2g of dried lees were ground to 325 mesh, and then the lees and water were mixed at a mass volume ratio of 1:50, and the pH was adjusted to 12 with a 1% (w / v) NaOH solution, and the mixture was placed in an autoclave and treated at 121°C for 30 minutes. Then, a high-pressure homogenizer was used to homogenize 5 times at a pressure of 140Mpa, and the pH was adjusted to 12 with a 1% (w / v) NaOH solution, and 1g of apple pectin was added to obtain a lees suspension. The lees suspension was added with corn oil at a concentration of 1.0% (w / v) and then mixed at a water-oil ratio of 8 / 2, and ultrasonicated for 2 minutes to obtain a coffee creamer.

[0045] Comparative Example

[0046] Coffee mate (Guangdong Nestlé Co., Ltd.): water, vegetable oil, sodium caseinate, food additives (emulsifier 472e, 471), acidity regulator (340ii), colorant (natural carotene), edible flavor.

[0047] After adding the coffee creamer prepared in Examples 1-3 and the coffee creamer of the comparative example to Nestle Gold instant black coffee (1.4%, w / v), the coffee creamer was analyzed and compared from the following three aspects:

[0048] (1) Appearance analysis

[0049] Use a colorimeter to measure the L (lightness), a (red to green), and b (blue to yellow) values ​​of the coffee solution.

[0050] The appearance of the coffee solution in the glass test tube was recorded with a digital camera after 1 hour.

[0051] The results of Examples 1-3 are as follows: Figure 1 , Figure 2 , Figure 3 As shown, each figure is, from left to right, an appearance diagram of a coffee solution without adding coffee creamer, adding commercially available Nestle coffee creamer in a comparative example, and adding coffee creamer prepared using brewer's grains in a corresponding example.

[0052] (2) Stability analysis

[0053] The particle size distribution was measured by using a Malvern 3000 particle size analyzer.

[0054] (3) Micromorphology analysis

[0055] The microstructure of the coffee solution was observed by an optical microscope at a magnification of 40 times. The microscopic structure of the coffee solution with the coffee creamer prepared from brewer's grains in Examples 1-3 is shown in FIG. Figure 4-6 As shown, all scale bars in the figures are 20 μm.

[0056] Analysis results:

[0057] The particle size of the coffee solution added to the comparative example is 0.55 μm, L is 41.37, a is 4.34, and b is 14.03. The particle size of the coffee solution added with the coffee whitener stabilized by brewer's grains in Example 1 is 0.53 μm, L is 41.69, a is 5.01, and b is 15.06. The particle size of the coffee solution added with the coffee whitener stabilized by brewer's grains in Example 2 is 0.62 μm, L is 36.70, a is 4.72, and b is 11.85. The particle size of the coffee solution added with the coffee whitener stabilized by brewer's grains in Example 3 is 0.61 μm, L is 36.10, a is 4.44, and b is 10.83.

[0058] From the above examples, it can be seen that after the coffee creamer prepared by the method provided by the present invention is added to coffee, its chromaticity, appearance and particle size distribution are closest to the commercially available Nestle coffee creamer, and it has application potential.

[0059] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing coffee creamer, characterized in that: The following steps are involved: The dried brewer's grains are ground into 100-400 meshes, and then the brewer's grains powder is mixed with water, and the pH value is adjusted to 10-12 with a NaOH solution, sterilized, and then homogenized with a homogenizer to obtain a brewer's grains suspension; the brewer's grains suspension is added into the oil phase for mixing, and the coffee creamer is obtained after ultrasonic treatment.

2. The method according to claim 1, characterized in that The mass volume ratio of the brewer's grains powder and water is 1:40-60.

3. The method according to claim 1, characterized in that The concentration of the NaOH solution is 1% (w / v).

4. The method according to claim 1, characterized in that: The sterilization treatment is carried out by using an autoclave at 121° C. for 20-30 minutes.

5. The method according to claim 1, characterized in that The homogenizing pressure of the homogenizer is 100-150Mpa, and the homogenizing times are 1-6 times.

6. The method according to claim 1, characterized in that After homogenization, the pH was adjusted to 12 with NaOH solution.

7. The method according to claim 1, characterized in that The ratio of brewer's grain suspension to oil phase was 8:

2.

8. The method according to claim 7, characterized in that The concentration of the brewer's grains suspension is 0.2 to 1% (w / v).

9. Use of the coffee creamer prepared according to any one of claims 1 to 8 in preparing health food.

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