5 results about "Coffee bean dust" patented technology

蓝山咖啡豆因种植环境苛刻、产量稀少而具有较高市场价值，但其外观与普通阿拉比卡咖啡豆较为相似，市场中存在以阿拉比卡咖啡豆掺假蓝山咖啡豆的现象。为实现咖啡豆掺假比例的快速定量检测，采用太赫兹时域光谱（terahertz time‑domain spectroscopy,THz‑TDS）技术结合特征筛选与机器学习方法，对阿拉比卡与蓝山咖啡豆二组分混合体系进行定量分析。首先制备6种比例梯度的咖啡豆粉末压片样品并采集太赫兹光谱数据，在提取吸收系数光谱的基础上构建多种定量模型进行比较。结果表明，线性模型在描述咖啡豆组分比例与太赫兹光谱之间关系时存在一定局限，而基于树集成的非线性模型随机森林（Random Forest,RF）、梯度提升决策树（Gradient Boosting Decision Tree,GBDT）能够更好地刻画其复杂映射关系。

The invention discloses a heat-resistant composite flavor coffee essence and a preparation method thereof. The preparation method comprises the following steps: firstly, mixing medium and deep baked coffee bean powder with a solvent compounded by propylene glycol and glycerol triacetate according to a specific mass ratio, and efficiently extracting flavor by utilizing an enzymolysis-ultrasonic synergistic technology; then carrying out gradient high-temperature strengthening treatment to activate the flavor precursor and promote the Maillard reaction; then, carrying out multi-stage purification and separation to obtain a clarified extract; and finally, carrying out molecular stabilization treatment in a low-temperature environment, and compounding the coffee essence base consisting of key components such as pyrazines, mercaptans and furans. Through the synergistic effect of a compound solvent, gradient temperature control and a low-temperature stabilization technology, efficient synergistic extraction of flavor components in a wide polarity range is realized, and the thermal stability of the essence is remarkably improved. The flavor retention rate of a coffee beverage prepared from the coffee essence is greater than or equal to 95% after the coffee beverage is treated at 120 DEG C for 15 minutes, and the aroma level is rich and harmonious.

The present application relates to the technical field of plant extraction, and particularly relates to an extraction method of chlorogenic acid with anti-saccharification effect, the chlorogenic acid and application thereof. The extraction method comprises the following steps: taking coffee beans as raw materials, crushing and sieving to obtain coffee bean powder, uniformly mixing the coffee bean powder with a stabilizer, adding water and then performing heating reflux reaction for 1-3 times, concentrating to 3-5 times of the weight of the raw materials, adding an adsorbent and stirring until flocculation appears, then standing and settling, adding an ethanol aqueous solution to the sediment for heating and stirring reaction, collecting the supernatant, purifying to obtain a product, extracting and collecting an organic phase, and purifying to obtain chlorogenic acid; the stabilizer is composed of EDTA-2Na and sodium alginate; the adsorbent is composed of modified lignin and sea holly polysaccharide. The chlorogenic acid obtained by the extraction method has excellent anti-saccharification effect.

The invention relates to the technical field of aerosol generation, in particular to a coffee bean extract and a preparation method thereof, an aerosol generation matrix and a liquid heating device. The preparation method of the coffee bean extract provided by the invention comprises the following steps: crushing coffee beans to obtain coffee bean powder; performing supercritical extraction treatment on the coffee bean powder to obtain a supercritical extraction material; freezing and filtering the supercritical extraction material to obtain a separation product, and concentrating the separation product to obtain a supercritical extract; mixing the supercritical extract with an alcohol solvent, and performing ultrasonic treatment to obtain a mixed solution; standing the mixed solution, and extracting supernate; and carrying out solvent removal treatment on the supernate to obtain the coffee bean extract. The coffee bean extract prepared by the invention is good in quality, not only has a good user taste when being used in an aerosol generating matrix, but also enables a heating device not to easily generate carbon deposition and even core pasting phenomena, and has a good application prospect.