Coffee extract capable of retaining high aroma as well as preparation method and application of coffee extract

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a high-aroma-retaining coffee extract as well as a preparation method and application thereof. The preparation method comprises the following steps that baked coffee raw materials are subjected to supercritical extraction in supercritical fluid and entrainer to obtain extract liquor, the supercritical fluid comprises carbon dioxide, and the entrainer comprises ethyl alcohol; and carrying out secondary separation on the extraction liquid to obtain the coffee extract. According to the invention, a supercritical fluid extraction method is adopted, so that the damage to heat-sensitive aroma components is avoided, and the complex, fine and vivid natural aroma profile generated after coffee baking is completely reserved; meanwhile, ethanol is adopted as a polar entrainer, so that the dissolving capacity and selectivity of the supercritical fluid CO to polar aroma substances are greatly enhanced, and co-extraction of a large amount of non-aroma grease is avoided.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a coffee extract with high aroma retention, its preparation method, and its application. Background Technology

[0002] Coffee is one of the world's most popular beverages, and its unique flavor and aroma are key to its quality. The aromatic compounds in coffee are mainly composed of hundreds of volatile organic compounds, with key aroma compounds including furans, pyrazines, aldehydes, ketones, and sulfides. In traditional processing methods, such as evaporation steps using elevated temperatures and / or vacuum conditions (e.g., hot water extraction, spray drying, or freeze drying), these substances are highly susceptible to volatilization, oxidation, or thermosensitive degradation, resulting in a monotonous and dull aroma in the final product (such as instant coffee), which is far removed from that of freshly brewed coffee.

[0003] In existing technologies, to enhance the aroma of final products such as frozen coffee, aroma is typically recovered during production. This recovered aroma is then reintegrated into intermediate products or the final coffee product in subsequent production steps. For example, adding a condensation recovery device to the top of a spray drying tower can recover some of the volatile aroma and add it back to the coffee powder. However, this method has low recovery efficiency, recovers only a limited range of aroma components, and the high-temperature process itself causes irreversible aroma loss. Another example is Chinese patent CN112189739A, which discloses a method for preparing instant coffee. This method first extracts coffee powder with water to obtain an aromatic liquid stock solution and a low-aroma extract. Then, the aromatic liquid stock solution is distilled to separate aromatic liquid and low-aroma liquid components. The low-aroma extract and low-aroma liquid components are mixed, concentrated, and spray-dried to obtain dry coffee powder. The aromatic liquid is then fractionated under reduced pressure to obtain a concentrated aromatic liquid. Finally, the dry coffee powder and concentrated aromatic liquid are mixed to obtain instant coffee. However, this method still results in the loss of some aroma substances during the spray drying process, affecting the aroma of the instant coffee product.

[0004] In addition, to compensate for the lack of aroma in coffee powder, existing technologies also involve directly adding coffee flavoring to coffee products. For example, Chinese patent CN111869774A discloses a process for preparing instant coffee powder, which includes mixing coffee powder and coffee substitutes into a mixture containing coffee flavoring and non-dairy creamer, ultrasonically treating the mixture, and then vacuum freeze-drying it to obtain instant coffee powder. While this method can partially compensate for the lack of aroma in coffee, it cannot reproduce the natural, harmonious, and multi-layered flavor profile of coffee, and it does not meet current consumer demands for "clean label" and natural products.

[0005] Therefore, there is still a desire to develop a method for coffee extracts that can better preserve the natural aroma of coffee beans and make coffee products have a similar aroma to freshly ground coffee, which is of great significance for improving the quality of high-end coffee products. Summary of the Invention

[0006] Therefore, the technical problem to be solved by the present invention is to provide a method for preparing a coffee extract with high aroma retention, so that volatile coffee aromatic components are retained in the coffee extract, which has an aroma component similar to that of coffee raw materials.

[0007] To address the aforementioned technical problems, the present invention provides the following technical solution: This application provides a method for preparing a coffee extract, comprising: Step S1: The roasted coffee raw material is subjected to supercritical extraction in a supercritical fluid and an entrainer to obtain an extract, wherein the supercritical fluid includes carbon dioxide and the entrainer includes ethanol. Step S2: The extract is subjected to secondary separation to obtain coffee extract.

[0008] In some embodiments of this application, the supercritical extraction pressure is 15-30 MPa, the extraction temperature is 40-60°C, and the preferred extraction time is 1-4 hours.

[0009] In some embodiments of this application, the volumetric flow rate of carbon dioxide to the volumetric flow rate of ethanol is 1-10:100, preferably the volume of carbon dioxide introduced per hour is 2-6 times the volume of the extraction tank; more preferably the volumetric flow rate of carbon dioxide is 10-30 L / h.

[0010] In some embodiments of this application, the pressure of the first stage separation is 8-12 MPa and the temperature is 15-25°C; and / or, the pressure of the second stage separation is 4-6 MPa and the temperature is 35-45°C.

[0011] In some embodiments of this application, the volume concentration of the ethanol is 96-100%.

[0012] In some embodiments of this application, step S1 further includes the step of pulverizing the roasted coffee raw material into coffee powder, preferably the coffee powder having a particle size of 40-100 mesh.

[0013] In some embodiments of this application, the baking temperature in step S1 is 200-220°C, and the baking time is 10-20 minutes.

[0014] In some embodiments of this application, the preparation method further includes a step of concentrating the coffee extract.

[0015] Secondly, this application provides a coffee extract prepared using the above-described preparation method.

[0016] Thirdly, this application provides the application of the above-mentioned coffee extract in food or beverages, wherein the food includes dairy products and baked goods, and the beverage includes coffee.

[0017] Beneficial effects: The method provided by this invention employs supercritical fluid extraction, avoiding the destruction of heat-sensitive aroma components and fully preserving the complex, delicate, and realistic natural aroma profile produced after coffee roasting. Simultaneously, ethanol is used as a polar entrainer, greatly enhancing the solubility and selectivity of supercritical fluid CO2 for polar aroma substances, avoiding the co-extraction of a large amount of non-aroma oils. Experimental results show that the extraction rate of key aroma substances by this invention is more than three times that of traditional water extraction methods, reaching over 25%. Furthermore, the extractant (CO2) and entrainer (ethanol) used in this invention are both non-toxic, volatile, and food-grade safe solvents, posing no risk of chemical solvent residue and conforming to modern green processing concepts.

[0018] The coffee extract of this invention, which retains high aroma, has a natural aroma profile similar to that of raw coffee beans and a rich coffee aroma. It can be widely used in high-end instant coffee, coffee beverages, dairy products, baked goods and other fields, greatly enhancing the flavor of end products. Detailed Implementation

[0019] The present invention will now be described in detail with reference to embodiments. The principles and features of the present invention are described below with reference to embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other. The embodiments given are only for explaining the present invention and are not intended to limit the scope of the present invention.

[0020] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

[0021] Unless otherwise stated or in case of contradiction, the terms or phrases used herein shall have the following meanings: As used herein, the term "and / or" includes any and all combinations of one or more of the related listed items.

[0022] In this application, terms such as "preferred," "better," "more suitable," and "ideal" are merely used to describe implementation methods or embodiments that achieve better results, and should be understood not to limit the scope of protection of this application.

[0023] In this application, terms such as "further," "even further," and "particularly" are used to describe purposes and indicate differences in content, but should not be construed as limiting the scope of protection of this application.

[0024] In this invention, the terms "first aspect," "second aspect," "third aspect," and "fourth aspect," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or quantity, nor should they be construed as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first," "second," "third," and "fourth," etc., serve only as a non-exhaustive enumeration and should be understood not to constitute a closed limitation on quantity.

[0025] In this application, the technical features described in an open-ended manner include both closed technical solutions consisting of the listed features and open technical solutions that include the listed features.

[0026] In this application, numerical intervals (i.e., numerical ranges) are involved. Unless otherwise specified, the selected numerical distributions within the aforementioned numerical intervals are considered continuous and include the two endpoints (i.e., the minimum and maximum values) of the numerical range, as well as every value between these two endpoints. Unless otherwise specified, when a numerical interval refers only to integers within that interval, it includes the two endpoint integers of the numerical range, as well as every integer between the two endpoints. In this document, this is equivalent to directly listing every integer. For example, if t is an integer selected from 1 to 10, it means that t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. Furthermore, when multiple ranges are provided to describe features or characteristics, these ranges can be merged. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all subranges to which they are included.

[0027] Unless otherwise specified, the temperature parameters in this application are permitted to be either constant-temperature treatment or variations within a certain temperature range. It should be understood that the constant-temperature treatment allows temperature fluctuations within the precision range of the instrument control, such as ±5℃, ±4℃, ±3℃, ±2℃, or ±1℃.

[0028] In one specific embodiment of this application, a method for preparing a coffee extract is provided, comprising: Step S1: The roasted coffee raw material is subjected to supercritical extraction in a supercritical fluid and an entrainer to obtain an extract, wherein the supercritical fluid includes carbon dioxide and the entrainer includes ethanol. Step S2: The extract is subjected to secondary separation to obtain coffee extract.

[0029] The coffee extract obtained in this application has a natural aroma profile similar to that of raw coffee beans, and has a rich coffee aroma, making it a coffee extract with high aroma retention.

[0030] In some embodiments of this application, the coffee raw material includes one or more of Arabica coffee beans, Robusta coffee beans, and Liberica coffee beans, preferably Arabica coffee beans.

[0031] In some embodiments of this application, in order to obtain a suitable specific surface area and facilitate mass transfer, the method of this application further includes the step of pulverizing the roasted coffee raw material into coffee powder, wherein the particle size of the coffee powder is 40-100 mesh, preferably 50-80 mesh.

[0032] It should be noted that the term "mesh" in this application is a unit for measuring particle size; a larger mesh number indicates smaller particles, and a smaller mesh number indicates larger particles. The mesh number used in this application adopts the Taylor sieve standard.

[0033] In some embodiments of this application, the roasting temperature in step S1 is 200-220°C, and the roasting time is 10-20 minutes. Further, the roasting temperature in step S1 is 210-220°C, and the roasting time is 10-15 minutes. By adjusting the roasting process, the extraction rate of coffee extracts with high aroma retention can be improved.

[0034] In some embodiments of this application, supercritical extraction is carried out in a supercritical extraction apparatus containing an extraction unit and a separation unit, wherein the separation unit includes a primary separation unit and a secondary separation unit.

[0035] In some embodiments of this application, the method for preparing the coffee extract includes: adding roasted coffee raw material into the extraction unit of a supercritical extraction device containing an extraction unit and a secondary separation unit, introducing carbon dioxide and ethanol for supercritical extraction to obtain an extract; the extract enters a primary separation unit for first-stage separation to obtain a first separation liquid, and the first separation liquid enters a secondary separation unit for second-stage separation to obtain the coffee extract.

[0036] In this application, the principle of two-stage separation is to gradually reduce the pressure, causing components with different solubilities to precipitate sequentially. Specifically, after supercritical extraction, the CO2 fluid rich in extract first enters the primary separation vessel, where substances with lower solubility precipitate and are collected first after pressure reduction. The remaining fluid enters the secondary separation vessel for further pressure reduction, where the target aroma substance precipitates and is collected. The CO2 gas, after the main components have been separated, enters the purification system and storage tank. After being reliquefied by the refrigeration system, it is returned to the extraction vessel by a high-pressure pump for recycling, forming a closed-loop cycle.

[0037] In some embodiments, the supercritical extraction pressure is 15-30 MPa, the extraction temperature is 40-60°C, and the extraction time is 1-4 hours. Further, the supercritical extraction pressure is 20-30 MPa, the extraction temperature is 40-50°C, and the extraction time is 1-2.5 hours.

[0038] In some embodiments, the pressure of the first-stage separation is 8-12 MPa and the temperature is 15-25°C. Further, the pressure of the first-stage separation is 10-12 MPa and the temperature is 15-20°C.

[0039] In some embodiments, the pressure of the second-stage separation is 4-6 MPa and the temperature is 35-45°C. Further, the pressure of the second-stage separation is 5-6 MPa and the temperature is 35-40°C.

[0040] In some embodiments, the volumetric flow rate ratio of carbon dioxide to ethanol is 1-10:100, preferably 10-30 L / h. Further, the volumetric flow rate ratio of carbon dioxide to ethanol is 1-10:50, preferably 20-30 L / h.

[0041] In some implementations, the volumetric flow rate of carbon dioxide is 125-375 L / h relative to each kilogram of coffee raw material. Further, the volumetric flow rate of carbon dioxide is 250-375 L / h relative to each kilogram of coffee raw material.

[0042] In some embodiments, the volume of carbon dioxide introduced per hour is 2-6 times the volume of the extraction tank, preferably 4-6 times.

[0043] In some embodiments of this application, the coffee extract obtained by the above preparation method can be used directly as a product, such as as a liquid flavoring, or it can be further concentrated, for example by removing ethanol by vacuum distillation, to obtain coffee extracts with different concentrations and coffee aroma.

[0044] Secondly, this application provides a coffee extract prepared by the above-described method.

[0045] In some embodiments, the coffee extract comprises one or more of furans, pyrazines, aldehydes, ketones, sulfides, and phenols. In some embodiments, the furans include furfural and 2-furanol; the pyrazines include 2-methylpyrazine and 2,5-dimethylpyrazine; the aldehydes include furfural, 5-methylfurfural, and benzaldehyde; the ketones include 2,3-butanedione and 2,3-pentanedione; the sulfides include 2-furfuryl mercaptan; and the phenols include guaiacol and 4-ethylguaiacol.

[0046] Thirdly, this application also provides the use of the above-mentioned coffee extract in food or beverages, preferably the food includes dairy products or baked goods, and the beverage includes coffee.

[0047] The beneficial effects of the high aroma-preserving coffee extract and its preparation method described in this application will be illustrated below through specific examples.

[0048] All raw materials and reagents used in this invention were purchased from mainstream manufacturers on the market. Those without specified manufacturers or concentrations are all analytical grade raw materials or reagents that are routinely available. There are no particular restrictions as long as they achieve the intended effect. The instruments and equipment used in this embodiment were all purchased from major manufacturers on the market. There are no particular limitations as long as they achieve the intended effect. Where specific techniques or conditions are not specified in this embodiment, they shall be performed in accordance with the techniques or conditions described in the literature in this field or according to the product instructions.

[0049] The supercritical fluid extraction apparatus used in the embodiments and comparative examples of this application is a 5L supercritical fluid extraction apparatus equipped with a two-stage separation system, manufactured by SFE Process, France, model HA120-50-05.

[0050] This application uses Arabica coffee beans for testing, but the methods described in this application are not limited to Arabica; other coffee varieties are also applicable to the methods provided in this application. The Arabica coffee beans were purchased from Louis Dreyfus.

[0051] The headspace extractor used in the efficacy verification of this application was manufactured by Spectrum Technology, model EXPEC-236; the GCMS was manufactured by LECO, model Pegasus GC-HRT 4D+.

[0052] Example 1 Raw material preparation: Roast Arabica coffee beans using roasting equipment at a temperature of 210℃ for 12 minutes. Then, grind the roasted coffee beans into coffee powder with a particle size of 60 mesh (Tyler sieve) using a grinder.

[0053] A 5L supercritical fluid extraction unit equipped with a two-stage separation system was used to extract and separate the coffee powder. Specifically, 80g of finely ground coffee powder was added to the extraction vessel of the supercritical fluid extraction unit, carbon dioxide and edible alcohol were introduced, the extraction conditions were set, and extraction began. The extraction conditions were as follows: extraction pressure of 20 MPa, extraction temperature of 50℃, CO2 flow rate of 20 L / h, edible alcohol (volume percentage concentration greater than or equal to 96%) flow rate of 0.4 L / h, and extraction time of 2.5 hours. After extraction, the extract enters the primary separation vessel for the first stage of separation to obtain the first separation liquid and the first separation residue, which includes coffee wax and high molecular weight oils. The conditions for the first stage of separation are: pressure of 10 MPa and temperature of 20°C. After the first stage of depressurization separation, the first separated liquid enters the second stage separation vessel for the second stage separation. The conditions for the second stage separation are: pressure of 5 MPa and temperature of 40℃. Finally, 20g of golden-yellow coffee extract with a rich coffee aroma was collected in the secondary separator.

[0054] Example 2 Raw material preparation: Roast Arabica coffee beans using roasting equipment at a temperature of 200℃ for 20 minutes. Then, use a grinder to grind the roasted coffee beans into coffee powder with a particle size of 50 mesh (Tyler sieve).

[0055] A 5L supercritical fluid extraction unit equipped with a two-stage separation system was used to extract and separate the coffee powder. Specifically, 80g of finely ground coffee powder was added to the extraction vessel of the supercritical fluid extraction unit, carbon dioxide and edible alcohol were introduced, the extraction conditions were set, and extraction began. The extraction conditions were as follows: extraction pressure of 15 MPa, extraction temperature of 60℃, CO2 flow rate of 10 L / h, edible alcohol (volume percentage concentration greater than or equal to 96%) flow rate of 0.1 L / h, and extraction time of 4 hours. After extraction, the extract enters the primary separation vessel for first-stage separation to obtain the first separation liquid and the first separation residue, which includes coffee wax and high molecular weight oils. The conditions for the first-stage separation are: pressure of 8 MPa and temperature of 25°C. After the first stage of separation, the first separated liquid enters the second stage separation vessel for the second stage of separation. The conditions for the second stage of separation are: pressure of 4 MPa and temperature of 45℃.

[0056] Finally, 20g of golden-yellow coffee extract with a rich coffee aroma was collected in the secondary separation vessel.

[0057] Example 3 Raw material preparation: Roast Arabica coffee beans using roasting equipment at a temperature of 220℃ for 15 minutes. Then, grind the roasted coffee beans into coffee powder with a particle size of 100 mesh (Tyler sieve) using a grinder.

[0058] A 5L supercritical fluid extraction unit equipped with a two-stage separation system was used to extract and separate the coffee powder. Specifically, 80g of finely ground coffee powder was added to the extraction vessel of the supercritical fluid extraction unit, carbon dioxide and edible alcohol were introduced, the extraction conditions were set, and extraction began. The extraction conditions were as follows: extraction pressure of 30 MPa, extraction temperature of 40℃, CO2 flow rate of 30 L / h, edible alcohol (volume percentage concentration greater than or equal to 96%) flow rate of 3 L / h, and extraction time of 1 hour. After extraction, the extract enters the primary separation vessel for first-stage separation to obtain the first separation liquid and the first separation residue, which includes coffee wax and high molecular weight oils. The conditions for the first-stage separation are: pressure of 12 MPa and temperature of 15°C. After the first stage of depressurization separation, the first separated liquid enters the second stage separation vessel for the second stage separation. The conditions for the second stage separation are: pressure of 6 MPa and temperature of 25℃.

[0059] Finally, 21 g of brown coffee extract with a strong coffee aroma was collected in the secondary separation vessel.

[0060] Comparative Example 1 The difference from Example 1 is that no edible alcohol entrainer is added during supercritical extraction; otherwise, it is the same as Example 1.

[0061] Finally, a pale yellow, oily coffee extract with a volatile aroma and a rich, oily feel was collected in the secondary separation vessel.

[0062] Comparative Example 2 The difference from Example 1 is that no edible alcohol entrainer is added during supercritical extraction, and in order to compensate for the decrease in solubility without entrainer, the extraction pressure is adjusted to 30 MPa and the extraction time is 3 hours. Everything else is the same as Example 1.

[0063] Finally, the extract collected in the secondary separator was a pale yellow, oily substance that was viscous at room temperature (mainly coffee oil and wax), with a faint coffee aroma and a distinct oily taste.

[0064] Experimental Example The extracts obtained in Examples 1-3 and Comparative Examples 1-2, as well as the roasted and ground coffee powder from Examples 1-3, were subjected to qualitative and quantitative analysis of volatile aroma components using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The specific methods are as follows: Headspace extraction: The injection needle was 100 μm PDMS. The injection needle was activated at 270℃ for 15 min. The sample incubation temperature was 95℃ and the incubation time was 15 min. The sample vial was shaken at 150 rpm. The extraction temperature was 95℃ and the extraction time was 35 min. After extraction, the sample was directly injected into the GCMS injection port for thermal desorption and detection. GCMS detection parameters: 60m × 0.25mm × 0.25μm HP-5MS capillary column; carrier gas: high-purity helium; flow rate: 1.5mL / min; temperature program: initial temperature 50℃, hold for 2min, increase to 180℃ at 4℃ / min, hold for 10min, then increase to 250℃ at 5℃ / min, hold for 10min; injection port temperature: 260℃; split ratio: 10:1. MS conditions: transfer line temperature 260℃, ion source temperature 230℃, quadrupole temperature 150℃, electron energy 70eV, mass scan range m / z 35~550.

[0065] The results of the detection of the content of each volatile component in the coffee extracts prepared in Examples 1-3 and Comparative Examples 1-2 and the roasted and ground coffee powder are shown in Table 1. Table 1. Detection results of the content of various volatile components in coffee extract and coffee powder.

[0066] As shown in Table 1, the coffee extracts obtained in Examples 1-3 have a composition ratio of key aroma substances that is basically similar to that of coffee raw materials, indicating that the coffee extracts obtained in this application have a natural aroma profile similar to that of coffee bean raw materials. Furthermore, compared with Example 2, the composition ratio of key aroma substances in Examples 1 and 3 is closer to that of coffee bean raw materials, indicating that the coffee aroma of Examples 1 and 3 is stronger. In the coffee extracts obtained in Comparative Examples 1 and 2, the content of pyrazines is significantly increased, affecting the overall coffee aroma of the coffee extracts.

[0067] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

[0068] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0069] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A method for preparing a coffee extract, characterized in that, include: Step S1: The roasted coffee raw material is subjected to supercritical extraction in a supercritical fluid and an entrainer to obtain an extract, wherein the supercritical fluid includes carbon dioxide and the entrainer includes ethanol. Step S2: The extract is subjected to secondary separation to obtain coffee extract.

2. The preparation method according to claim 1, characterized in that, The supercritical extraction pressure is 15-30 MPa, the extraction temperature is 40-60℃, and the preferred extraction time is 1-4 hours.

3. The preparation method according to claim 1 or 2, characterized in that, The volumetric flow rate of carbon dioxide to that of ethanol is 1-10:100; preferably, the volume of carbon dioxide introduced per hour is 2-6 times the volume of the extraction tank, and more preferably, the volumetric flow rate of carbon dioxide is 10-30 L / h.

4. The preparation method according to any one of claims 1-3, characterized in that, The pressure for the first stage separation is 8-12 MPa and the temperature is 15-25℃; and / or, the pressure for the second stage separation is 4-6 MPa and the temperature is 35-45℃.

5. The preparation method according to any one of claims 1-4, characterized in that, The volume concentration of the ethanol is 96-100%.

6. The preparation method according to any one of claims 1-5, characterized in that, Step S1 also includes the step of pulverizing the roasted coffee raw material into coffee powder, preferably the coffee powder has a particle size of 40-100 mesh.

7. The preparation method according to any one of claims 1-6, characterized in that, The baking temperature in step S1 is 200-220℃, and the baking time is 10-20 minutes.

8. The preparation method according to any one of claims 1-7, characterized in that, The preparation method also includes a step of concentrating the coffee extract.

9. A coffee extract prepared by any one of claims 1-8.

10. The use of the coffee extract of claim 9 in food or beverage, wherein, The food products include dairy products and baked goods, and the beverages include coffee.

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