CN111165632A - Coffee material, coffee beverage and preparation method thereof - Google Patents
Coffee material, coffee beverage and preparation method thereof Download PDFInfo
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- CN111165632A CN111165632A CN201811335978.8A CN201811335978A CN111165632A CN 111165632 A CN111165632 A CN 111165632A CN 201811335978 A CN201811335978 A CN 201811335978A CN 111165632 A CN111165632 A CN 111165632A
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 92
- 235000016213 coffee Nutrition 0.000 title claims abstract description 70
- 239000000463 material Substances 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 143
- 238000000034 method Methods 0.000 claims abstract description 37
- 229960001948 caffeine Drugs 0.000 claims abstract description 31
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 30
- 239000002245 particle Substances 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims description 38
- 235000013336 milk Nutrition 0.000 claims description 28
- 239000008267 milk Substances 0.000 claims description 28
- 210000004080 milk Anatomy 0.000 claims description 28
- 239000004576 sand Substances 0.000 claims description 19
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000006071 cream Substances 0.000 claims description 8
- 235000014121 butter Nutrition 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- VQKFNUFAXTZWDK-UHFFFAOYSA-N 2-Methylfuran Chemical compound CC1=CC=CO1 VQKFNUFAXTZWDK-UHFFFAOYSA-N 0.000 claims description 6
- BYGQBDHUGHBGMD-UHFFFAOYSA-N 2-methylbutanal Chemical compound CCC(C)C=O BYGQBDHUGHBGMD-UHFFFAOYSA-N 0.000 claims description 6
- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 claims description 6
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 claims description 6
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 claims description 6
- 229940057917 medium chain triglycerides Drugs 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 5
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 4
- 239000001893 (2R)-2-methylbutanal Substances 0.000 claims description 3
- OXHNLMTVIGZXSG-UHFFFAOYSA-N 1-Methylpyrrole Chemical compound CN1C=CC=C1 OXHNLMTVIGZXSG-UHFFFAOYSA-N 0.000 claims description 3
- AMIMRNSIRUDHCM-UHFFFAOYSA-N Isopropylaldehyde Chemical compound CC(C)C=O AMIMRNSIRUDHCM-UHFFFAOYSA-N 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 18
- 125000003118 aryl group Chemical group 0.000 abstract description 9
- 240000007154 Coffea arabica Species 0.000 description 62
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 30
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 23
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 23
- 239000000523 sample Substances 0.000 description 19
- 239000007787 solid Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 12
- 238000004062 sedimentation Methods 0.000 description 10
- 238000003756 stirring Methods 0.000 description 10
- 238000011049 filling Methods 0.000 description 9
- 235000013361 beverage Nutrition 0.000 description 7
- 238000007789 sealing Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000000605 extraction Methods 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000001238 wet grinding Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- MYRTYDVEIRVNKP-UHFFFAOYSA-N 1,2-Divinylbenzene Chemical compound C=CC1=CC=CC=C1C=C MYRTYDVEIRVNKP-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000007460 Coffea arabica Nutrition 0.000 description 1
- 235000002187 Coffea robusta Nutrition 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000003708 ampul Substances 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011067 equilibration Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000012982 microporous membrane Substances 0.000 description 1
- 239000002808 molecular sieve Substances 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- -1 polydimethylsiloxane Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk or sugar; Coating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention provides a method for preparing a coffee material, which comprises grinding coffee beans or coffee powder to a particle size of less than 70 μm, and a low-caffeine natural aromatic substance-rich coffee beverage and a preparation method thereof.
Description
Technical Field
The invention relates to a coffee beverage and a preparation method thereof, in particular to a coffee beverage with low caffeine and rich aromatic substances and a preparation method thereof.
Background
Coffee is one of three large non-alcoholic beverages in the world. Coffee is a beverage made from roasted coffee beans, and is a popular main beverage in the world together with cocoa and tea.
Coffee is a evergreen small arbor belonging to the family of rubiaceae, coffee for daily drinking is made by matching coffee beans with various cooking devices, the coffee beans refer to kernels in coffee tree fruits and are baked by a proper method, the taste of standard coffee should not be bitter, qualified coffee makers can strictly carry out each step of operation when making coffee, and finally coffee presented to guests can show different degrees of sweetness, acidity, mellow degree or cleanliness degree in taste.
Disclosure of Invention
The invention obtains the coffee raw material with the particle size of less than 70 microns by grinding physical mode for the first time. The coffee material with the particle size has more delicate mouthfeel and no granular feeling in the mouth, and can be used for obtaining the coffee beverage with low caffeine and rich aromatic substances.
Specifically, the present invention relates to the following aspects:
1. a process for preparing a coffee material, which process comprises grinding coffee beans or coffee powder to a particle size of less than 70 microns, preferably less than 60 microns, less than 50 microns, less than 40 microns, less than 30 microns, less than 20 microns or less than 10 microns, wherein the grinding is carried out by a two-step grinding comprising a first step of grinding with a wet grinder and then a second step of grinding with a horizontal sand grinder or high pressure jet mill, wherein in the first step of grinding with a wet grinder the input rotation speed at the first step of grinding is 4000-5000rpm (preferably 4300rpm, 4500rpm, 4700rpm or 4900rpm), the output rotation speed is 60-80rpm (preferably 65rpm, 70rpm or 75rpm), and the output rotation speed at the second step of grinding is 5000-6500rpm (preferably 5300rpm, 5500rpm, 5800rpm, 6000rpm or 6300rpm), while liquid milk at 55-65 ℃, vegetable oil, butter, the feed rate of Medium Chain Triglycerides (MCT) or cream (preferably 60 deg.C, 65 deg.C or 70 deg.C) is 50-300L/hr (preferably 100L/hr, 150L/hr, 200L/hr or 250L/hr). Preferably, the liquid milk is from milk powder or liquid milk.
2. The process according to any one of claims 1 to 2, wherein in the second grinding step carried out in a horizontal sand mill, the primary grinding is carried out at 4000 to 6000rpm (preferably 4500rpm, 5000rpm or 5500rpm), the secondary grinding is carried out at 6500 to 7500rpm (preferably 6700rpm, 6900rpm, 7100rpm or 7200rm), the grinding medium is in the form of medium balls (preferably 0.5mm, 1mm, 2mm, 3mm or 4mm) of 0.5 to 5mm, and the grinding temperature is 50 to 60 ℃ (preferably 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃ or 59 ℃).
3. The process according to any one of claims 1-2, wherein in the second grinding step carried out by a high-pressure jet mill, a pressure is gradually increased to a final pressure of 2.0-2.5MPa (preferably 2.1MPa, 2.2MPa, 2.3MPa or 2.4 MPa).
4. The method of any one of claims 1-2, wherein the wet mill is an NSI-CX7 wet mill, the horizontal sand mill is a MEANS SP10-T horizontal sand mill, and the high pressure jet mill is a SP3037 high pressure jet mill.
5. Coffee material prepared according to the process of any one of claims 1 to 4.
6. A coffee beverage comprising the coffee material of 5, preferably the coffee beverage is a low-caffeine and aroma-rich coffee beverage.
7.6, which further comprises milk (e.g. from milk powder or liquid milk), sugar and/or cocoa powder.
8. A method of preparing a coffee beverage, preferably a low-caffeine and aroma-rich coffee beverage, comprising preparing a coffee material according to the method of any one of claims 1 to 4 above, and mixing the coffee material with milk, sugar and/or cocoa. Preferably, the aromatic substance is selected from the group consisting of methyl mercaptan, dimethyl sulfide, dimethyl disulfide, methyl propionaldehyde, 2-methyl butyraldehyde, 3-methyl butyraldehyde, 2-methyl furan, N-methyl pyrrole, or combinations thereof.
The national standard GB/T30767-2014 states that under the condition that the coffee has a certain solid content (the solid content of the coffee is more than or equal to 0.5g/100mL), the beverage with the caffeine content less than or equal to 50mg/kg and less than 200mg/kg (the value is the ratio of the caffeine content to the solid weight of the coffee) is called low-caffeine beverage. Traditional low-caffeine coffee is prepared by extracting coffee beans and removing a part of caffeine.
The invention adopts a physical grinding method without chemical extraction to obtain the coffee raw material with high yield and granularity less than 70 microns, thereby preparing the coffee beverage with low caffeine. Meanwhile, the content of aromatic substances is improved by grinding the coffee beans with the fat, the coffee beans contain fat-soluble volatile substances, the fat-soluble volatile substances can volatilize in hot water in a common extraction method, and the coffee beans and the fat-soluble solution can retain more fat-soluble substances when being ground simultaneously. Further more aroma substances of the coffee are kept, and the grinding can obtain 60-70% of the aroma substances, while the traditional method only obtains 30-40% of the aroma substances. The aromatic substances are inherent in coffee beans and comprise methyl mercaptan, dimethyl sulfide, dimethyl disulfide, methyl propionaldehyde, 2-methyl butyraldehyde, 3-methyl butyraldehyde, 2-methyl furan and N-methyl pyrrole.
In a preferred embodiment, the process of the present invention provides a 90% ratio of coffee particles having a particle size of less than 70 microns to total coffee solids (see Dx (90) value) by physical grinding, whereas conventional processes provide only 30% to 40% of the total coffee solids content of the directly drinkable extract (i.e., coffee particles having a particle size of less than 70 microns). The method ensures that the caffeine content is within the national standard range by improving the content of solid matters. The traditional coffee extraction method is to coarsely grind coffee beans and then repeatedly filter the coffee beans with water, and because the coffee beans are coarsely ground, part of coarse-grained coffee beans are remained in residues during filtering, so that the solid content of coffee in the filtered coffee liquid is low, and further the standard of low-caffeine beverages is not met, and part of caffeine needs to be additionally removed. The method of the invention does not need a filtering step because the granularity of the obtained coffee raw material is less than 70 microns, and compared with the traditional chemical extraction method, the method of the invention can invisibly obviously increase the content of solid matters under the condition of the same dosage of coffee bean raw material, thereby preparing the coffee beverage with low caffeine.
Detailed Description
The technical solutions in the implementation of the present invention will be clearly and completely described below with reference to the following embodiments of the present invention, which are only used for illustrating the present invention and do not limit the protection scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the first-step grinding of the wet grinder, an NSI-CX7 wet grinder is selected, a hot water pump is started, liquid milk, vegetable oil, butter, MCT or cream are fed (55-65 ℃), first-stage grinding is started, the input rotation speed is 4000-5000rpm, solid-gas separation and stirring are started, and the output rotation speed is 60-80 rpm; starting secondary grinding, outputting at 5000-7000rpm, adjusting feeding flow rate to 50-300L/h, and adjusting screw conveying speed to 1200 r/min.
In the second grinding step in a horizontal sand mill, the primary grinding speed is 4000-6000rpm (preferably 4500rpm, 5000rpm or 5500rpm), the secondary grinding speed is 5000-6500rpm (preferably 6700rpm, 6900rpm, 7100rpm or 7200rm), the grinding media is 0.5-5mm media balls (preferably 0.5mm, 1mm, 2mm, 3mm or 4mm), and the grinding temperature is 50-58 deg.C (preferably 51 deg.C, 52 deg.C, 53 deg.C, 54 deg.C, 55 deg.C, 56 deg.C or 57 deg.C).
In the second grinding step with a high-pressure jet mill, the pressure is gradually increased to a final pressure of 2.0-2.5MPa (preferably 2.1MPa, 2.2MPa, 2.3MPa or 2.4 MPa).
Example 1 preparation of coffee materials
Setting various parameters of the wet grinder: the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the input rotating speed of primary grinding is 4000rpm, the output rotating speed of primary grinding is 60rpm, the output rotating speed of secondary grinding is 5000rpm, the feeding flow of coffee beans is adjusted to be 50L/h, and the screw conveying speed is adjusted to be 1200 r/min.
Adding ground coffee bean powder of 20 meshes into a feed hopper of an NSI-CX7 wet grinder in batches, starting a hot water pump, starting a feeder after observing that liquid milk with the temperature of 55 ℃ enters a primary grinding cavity, starting screw conveying, starting solid-gas separation stirring, starting primary grinding and dynamic secondary grinding, and grinding for 30 minutes.
The method comprises the steps of putting materials ground by a wet grinding machine into a circulating grinder of a MEANS SP10-T horizontal sand mill, continuously conveying the materials from a material cylinder to the grinder for grinding through a circulating pump, then returning to the material cylinder for circulation, wherein during the first operation, the conventional selection is that the supply amount of the materials does not exceed 85% of the amount of a grinder of the device normally so as to avoid influencing the grinding effect, checking the liquid level of sealing liquid, adjusting the pressure of the sealing liquid, filling the materials with a funnel, piling the materials into a material filling opening, covering a cover of the material filling opening, clicking a starting switch, starting a stirring motor (about 1-2 seconds) to fill the rest materials, and discontinuously starting a stirring shaft until all the materials reach the top end of the grinding cylinder, wherein the grinding cylinder is filled with liquid, the primary grinding rotating speed is 4000rpm, and the secondary grinding rotating speed is 5000. The grinding medium adopts 5mm medium balls, the grinding temperature is 50 ℃, the rotating speed is 1200r/min, and the operation time is 30 min. The coffee particle size in the coffee liquor obtained by grinding is below 70 microns on average, and the measured values are shown in the following table 1.
The fragrance material was measured as follows:
0.6mL of coffee liquid beverage was added to a 2mL curved top ampoule, repeated, and allowed to stand at 25 ℃ for 1 hour until it reached equilibrium. Samples were analyzed in headspace mode using an autosampler. 1cm of fiber coated with carbon molecular sieve, divinylbenzene and polydimethylsiloxane was inserted into the headspace and allowed to stand at 25 ℃ for 10 minutes to allow equilibration. The fibers were removed from the sample and placed in the inlet of a gas chromatograph equipped with a 0.75mm inner diameter pad and treated at 250 ℃ for 10 minutes. During the first 2 minutes of desorption, the suction was turned off and the fibers were cleaned. And turning on the SCAN mode mass spectrometer to carry out E1 mode of 29-300m/z scanning range for GC separation and detection, and detecting and analyzing the relative content of aromatic substances.
Example 2 preparation of coffee materials
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 4500rpm, the primary grinding output rotating speed is 70rpm, the secondary grinding output rotating speed is 6000rpm, the coffee bean feeding flow is adjusted to 200L/h, the screw conveying speed is adjusted to 1200r/min, and after the vegetable oil and the water are mixed according to the ratio of 1: 8 (the mixing ratio of the vegetable oil and the water is calculated according to the solid content of the liquid milk), the mixture is heated to the temperature of 55 ℃.
In the second grinding step by the horizontal sand mill, the primary grinding speed was 4000rpm, the secondary grinding speed was 5000rpm, the grinding media was 4mm, and the grinding temperature was 57 ℃.
The coffee particle size in the coffee liquor obtained by grinding is below 60 microns on average, and the measured values are shown in the following table 2.
Example 3.
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 5000rpm, the primary grinding output rotating speed is 80rpm, the secondary grinding output rotating speed is 7000rpm, the coffee bean feeding flow is adjusted to 300L/h, the screw conveying speed is adjusted to 1200r/min, and butter and water are heated to 60 ℃ after being mixed according to the ratio of 1: 8 (the mixing ratio of the butter and the water is calculated according to the solid content of the liquid milk).
In the second grinding step by the horizontal sand mill, the primary grinding speed was 4000rpm, the secondary grinding speed was 5500rpm, the grinding media was 3mm, and the grinding temperature was 56 ℃.
The coffee particle size in the coffee liquor obtained by grinding is on average below 50 microns, and the measured values are shown in table 3 below.
Example 4 preparation of coffee materials
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 5000rpm, the primary grinding output rotating speed is 80rpm, the secondary grinding output rotating speed is 6000rpm, the coffee bean feeding flow rate is adjusted to 200L/h, the screw conveying speed is adjusted to 1200r/min, MCT and water are mixed according to the ratio of 1: 8 (the mixing ratio of MCT and water is calculated according to the solid content of liquid milk), and the mixture is heated to the temperature of 65 ℃.
In the second grinding step of the horizontal sand mill, the primary grinding speed is 5000rpm, the secondary grinding speed is 5500rpm, the grinding medium is 3mm, and the grinding temperature is 58 ℃.
The coffee particle size in the ground coffee liquid averaged below 40 microns, and 5 sample particle size measurements are shown in table 4 below.
Example 5 preparation of coffee materials
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 5000rpm, the primary grinding output rotating speed is 80rpm, the secondary grinding output rotating speed is 6000rpm, the coffee bean feeding flow is adjusted to 200L/h, the screw conveying speed is adjusted to 1200r/min, and after the cream and the water are mixed according to the ratio of 1: 8 (the mixing ratio of the cream and the water is calculated according to the solid content of the liquid milk), the mixture is heated to 55 ℃.
And replacing the second step of grinding in the horizontal sand mill with the high-pressure jet mill, respectively opening a cooling water valve, opening a feed valve, switching on a main switch of the jet mill, respectively starting a booster pump and a high-pressure pump, starting pressurization, gradually increasing the frequency from low frequency to high frequency, and finally reaching the pressure of 2.0 MPa. Grinding until the particle size of the coffee powder is below 30 microns on average. See table 5 below for measured values.
Example 6 preparation of coffee materials
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the charge pump is 3.5L/min, the screw rod feeding parameter is 20.5KG/h, the primary grinding input rotational speed is 5000rpm, the primary grinding output rotational speed is 80rpm, the output rotational speed of secondary grinding is 6000rpm, the coffee bean feeding flow rate of adjusting into is 200L/h, the screw rod conveying speed is adjusted to 1200r/min, the cream and water are according to 1: 8 (the mixing ratio of the cream to the water calculated according to the solid content of the liquid milk) and heating to a temperature of 65 ℃.
In the second grinding step carried out by the horizontal sand mill, the primary grinding speed was 5000rpm, the secondary grinding speed was 6500rpm, the grinding medium was 0.5mm, and the grinding temperature was 60 ℃.
The coffee size in the coffee liquor obtained by grinding was below 20 microns and the 5 sample size measurements are shown in table 6 below.
Example 7 preparation of coffee materials
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 5000rpm, the primary grinding output rotating speed is 80rpm, the secondary grinding output rotating speed is 6000rpm, the coffee bean feeding flow is adjusted to 200L/h, the screw conveying speed is adjusted to 1200r/min, and the liquid milk temperature is 65 ℃.
And replacing the second step of grinding in the horizontal sand mill with the high-pressure jet mill, respectively opening a cooling water valve, opening a feed valve, switching on a main switch of the jet mill, respectively starting a booster pump and a high-pressure pump, starting pressurization, gradually increasing the frequency from low frequency to high frequency, and finally reaching the pressure of 2.5 MPa. Grinding until the particle size of the coffee powder is below 10 microns on average. See table 7 below for measured values.
Example 8 preparation of caffeine beverage
1) 600 kg of the coffee liquid obtained in example 1 (sample No. 1) was taken, and sodium hydrogencarbonate (for pH adjustment, a buffered salt solution such as sodium carbonate, sodium hexametaphosphate, disodium hydrogenphosphate, or sodium citrate may be used) was added thereto to adjust the pH to 7.1, followed by high-speed stirring for 10 to 40 minutes. Adding white sugar (50 kg) into water, and mixing at 50-70 deg.C for 15-35 min. Mixing ground coffee solution with adjusted pH, milk powder mixed solution and white sugar water, adding appropriate amount of water (the amount can be adjusted as required), and adding essence. And (3) sterilization: sterilizing the mixed solution by UHT at 137 deg.C for 4-60s, or sterilizing at 121-139 deg.C for 5-40 min. Then canning at 20-30 deg.C.
Table 8. coffee beverage formula is as follows:
| addition amount (w/w%) | |
| Ground coffee solution | 60 |
| Essence | 0.3 |
| White granulated sugar | 5 |
| Sodium bicarbonate | 1 |
| Water (W) | 33.7 |
| Total of | 100 |
Method for measuring caffeine content
Weighing 1g (accurate to 0.001g) of a uniform sample which is crushed to be less than 30 meshes, putting the uniform sample into a 250mL conical flask, adding 200mL of water, boiling in a water bath for 30min, shaking occasionally, taking out running water for cooling for 1min, adding 5g of magnesium oxide, shaking, putting into the boiling water bath for 20min, taking out the conical flask, cooling to room temperature, transferring into a 250mL volumetric flask, adding water to a constant volume of 150mL, shaking uniformly, standing, taking a supernatant, and filtering the supernatant through a microporous membrane for later use. And injecting the sample solution into a liquid chromatograph, determining the quality by retention time, recording peak area, and obtaining the concentration of caffeine in the liquid to be detected according to a standard curve.
The caffeine content of the obtained coffee beverage was 46 mg/kg.
2) The Vietnam robusta coffee bean is extracted according to the chemical extraction method described in Verfahren zur Entcoffeiniering von Rohkaffee reference published in HUBERT, PETER 1978, ground, mixed with water in a ratio of 1: 8, centrifuged for 30 minutes at 1500 rpm of a centrifuge, the supernatant is decanted, the decanted residual liquid is sucked dry with filter paper, the mass is weighed, and the proportion of the precipitate in the solution is calculated to obtain a centrifugal precipitation rate of 1.6%.
The coffee beverage obtained by the formula is centrifuged for 30 minutes under 1500 revolutions of a centrifuge, and the centrifugal precipitation rate is only 0.7 percent, which shows that the coffee beverage of the invention has good suspension performance and almost no residue is tasted.
Example 9
The experiment of example 8 was repeated except that the sample number 1 of example 1 was changed to the sample of the following table, and the caffeine content and the centrifugal sedimentation rate obtained were as shown in the following table 9.
TABLE 9
| Caffeine content (mg/kg) | Centrifugal sedimentation Rate (%) | |
| Sample 6 of example 2 | 43 | 0.8 |
| Sample 11 of example 3 | 41 | 0.8 |
| Sample 16 of example 4 | 40 | 0.8 |
| Sample 21 of example 5 | 39 | 0.7 |
| Sample 26 of example 6 | 38.5 | 0.7 |
| Sample 31 of example 7 | 38 | 0.6 |
Comparative example 1
The procedure of example 1 was repeated, in which only the liquid milk fed in the wet mill was replaced with water, for comparison of the content of aromatic substances. As can be seen from the data in the table, the replacement of water with liquid milk does not affect the particle size of the coffee material obtained, but results in a reduced content of aromatic substances in the coffee material. See table 10.
The centrifugal sedimentation rate of comparative example 1 is shown in Table 11 in terms of the caffeine content.
TABLE 11
| Caffeine content (mg/kg) | Centrifugal sedimentation Rate (%) | |
| Sample 38 of comparative example 1 | 44 | 0.7 |
Comparative example 2
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the primary grinding input rotating speed is 5000rpm, the primary grinding output rotating speed is 80rpm, the secondary grinding output rotating speed is 6000rpm, the coffee bean feeding flow is adjusted to 200L/h, the screw conveying speed is adjusted to 1200r/min, and the liquid milk temperature is 50 ℃.
In the second grinding step by the horizontal sand mill, the primary grinding speed was 3000rpm, the secondary grinding speed was 4000rpm, the grinding media was 5mm, and the grinding temperature was 30 ℃.
The coffee particle size in the ground coffee solution averaged over 80 microns, and 5 sample particle size measurements are shown in table 12 below.
The centrifugal sedimentation rate and the caffeine content of comparative example 2 are shown in Table 13
Watch 13
| Caffeine content (mg/kg) | Centrifugal sedimentation Rate (%) | |
| Sample 44 of comparative example 1 | 99 | 1.8 |
Comparative example 3
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
setting various parameters of the wet grinder: the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the input rotating speed of primary grinding is 3000rpm, the output rotating speed of primary grinding is 50rpm, the output rotating speed of secondary grinding is 3500rpm, the feeding flow of coffee beans is adjusted to be 40L/h, and the screw conveying speed is adjusted to be 1200 r/min.
Adding ground coffee bean powder of 20 meshes into a feed hopper of an NSI-CX7 wet grinder in batches, starting a hot water pump, starting a feeder after observing that 30-degree vegetable oil (the ratio of the vegetable oil to water is 1: 8) enters a primary grinding cavity, starting screw conveying, starting solid-gas separation stirring, starting primary grinding and dynamic secondary grinding, and grinding for 10 minutes.
The method comprises the steps of putting materials ground by a wet grinding machine into a circulating grinder of a MEANS SP10-T horizontal sand mill, continuously conveying the materials from a material cylinder to the grinder for grinding through a circulating pump, then returning to the material cylinder for circulation, wherein during the first operation, the conventional selection is that the supply amount of the common materials does not exceed 85% of the amount of a grinder of the device so as to avoid influencing the grinding effect, checking the liquid level of sealing liquid, adjusting the pressure of the sealing liquid, filling the materials with a funnel, accumulating the materials to a material filling opening, covering a cover of the material filling opening, clicking a starting switch, starting a stirring motor (about 1-2 seconds) to fill the rest materials, and discontinuously starting a stirring shaft until all the materials reach the top end of the grinding cylinder, wherein the grinding cylinder is filled with liquid, the primary grinding rotating speed is 3000rpm, and the secondary grinding rotating speed is 3500. The grinding medium adopts 5mm medium balls, the grinding temperature is 30 ℃, the rotating speed is 1200r/min, and the operation time is 10 min. The coffee particle size in the ground coffee liquor averaged below 120 microns and the measured values are given in table 14 below.
The centrifugal sedimentation rate and the caffeine content of comparative example 3 are shown in Table 15
Watch 15
| Caffeine content (mg/kg) | Centrifugal sedimentation Rate (%) | |
| Sample 48 of comparative example 3 | 193 | 2.0 |
Comparative example 4
The procedure of example 1 was repeated, wherein the parameters of the wet mill were set as follows:
setting various parameters of the wet grinder: the feeding speed is 15KG/h, the feeding pump is 3.5L/min, the screw feeding parameter is 20.5KG/h, the input rotating speed of the primary grinding is 5500rpm, the output rotating speed of the primary grinding is 85rpm, the output rotating speed of the secondary grinding is 8000rpm, the feeding flow of the coffee beans is adjusted to 350L/h, and the screw conveying speed is adjusted to 1200 r/min.
Adding ground coffee bean powder of 20 meshes into a feed hopper of an NSI-CX7 wet grinding machine in batches, starting a hot water pump, starting a feeder after observing that 80-degree butter (the ratio of the butter to water is 1: 8) enters a primary grinding cavity, starting screw conveying, starting solid-gas separation stirring, starting primary grinding and dynamic secondary grinding, and grinding for 40 minutes.
The method comprises the steps of putting materials ground by a wet grinding machine into a circulating grinder of a MEANS SP10-T horizontal sand mill, continuously conveying the materials from a material cylinder to the grinder for grinding through a circulating pump, then returning to the material cylinder for circulation, wherein during the first operation, the conventional selection is that the supply amount of the materials does not exceed 85% of the amount of a grinder of the device normally so as to avoid influencing the grinding effect, checking the liquid level of sealing liquid, adjusting the pressure of the sealing liquid, filling the materials with a funnel, piling the materials into a material filling opening, covering a cover of the material filling opening, clicking a starting switch, starting a stirring motor (about 1-2 seconds) to fill the rest materials, and discontinuously starting a stirring shaft until all the materials reach the top end of the grinding cylinder, wherein the grinding cylinder is filled with liquid, the primary grinding rotating speed is 5500rpm, and the secondary grinding rotating speed is 8000. The grinding medium adopts 5mm medium balls, the grinding temperature is 80 ℃, the rotating speed is 1200r/min, and the operation time is 40 min. The coffee particle size in the coffee liquor obtained by grinding was below 90 microns on average, and the measured values are shown in table 16 below.
The centrifugal sedimentation rate and the caffeine content of comparative example 4 are shown in Table 17
TABLE 17
| Caffeine content (mg/kg) | Centrifugal sedimentation Rate (%) | |
| Sample 53 of comparative example 4 | 99 | 1.8 |
Claims (9)
1. A process for preparing a coffee material, which process comprises grinding coffee beans or coffee powder to a particle size of less than 70 microns, preferably less than 60 microns, less than 50 microns, less than 40 microns, less than 30 microns, less than 20 microns or less than 10 microns, wherein the grinding is carried out by a two-step grinding comprising a first step of grinding with a wet grinder and a second step of grinding with a horizontal sand grinder or high pressure jet mill, wherein in the first step of grinding with a wet grinder the input speed for the first step of grinding is 4000-5000rpm (preferably 4300rpm, 4500rpm, 4700rpm or 4900rpm), the output speed is 60-80rpm (preferably 65rpm, 70rpm or 75rpm) and the output speed for the second step of grinding is 5000-7000rpm (preferably 5500rpm, 6000rpm or 6500rpm) while 55-65 ℃ liquid milk, vegetable oil, butter, medium chain triglycerides or cream (preferably 60 ℃; dilute cream, The feed rate at 65 ℃ or 70 ℃) is from 50 to 300L/h (preferably 100L/h, 150L/h, 200L/h or 250L/h).
2. The method of claim 1, wherein the liquid milk is from milk powder or liquid milk.
3. A process according to any one of claims 1 to 2, wherein in the second grinding step carried out in a horizontal sand mill, the primary grinding is carried out at a speed of 4000 to 6000rpm (preferably 4500rpm, 5000rpm or 5500rpm), the secondary grinding is carried out at a speed of 5000 to 6500rpm (preferably 5300rpm, 5500rpm, 5800rpm, 6000rpm or 6300rpm), the grinding medium is in the form of media balls (preferably 0.5mm, 1mm, 2mm, 3mm or 4mm) of 0.5 to 5mm, and the grinding temperature is in the range of 50 to 60 ℃ (preferably 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃, 59 ℃ or 60 ℃).
4. The process according to any one of claims 1-2, wherein in the second grinding step carried out by a high-pressure jet mill, a pressure is gradually increased to a final pressure of 2.0-2.5MPa (preferably 2.1MPa, 2.2MPa, 2.3MPa or 2.4 MPa).
5. The method of any one of claims 1-2, wherein the wet mill is an NSI-CX7 wet mill, the horizontal sand mill is a MEANS SP10-T horizontal sand mill, and the high pressure jet mill is a SP3037 high pressure jet mill.
6. Coffee material prepared according to the process of any one of claims 1 to 5.
7. A coffee beverage comprising the coffee material of claim 6, preferably a low-caffeine, aroma-rich coffee beverage.
8. The coffee beverage of claim 7, further comprising milk (such as from milk powder or liquid milk), sugar, and/or cocoa powder.
9. A method of making a coffee beverage, preferably a low-caffeine, aroma-rich coffee beverage, comprising preparing a coffee material according to the method of any one of examples 1-5, mixing the coffee material with milk, sugar, and/or cocoa powder, preferably, the aroma is selected from the group consisting of methyl mercaptan, dimethyl sulfide, dimethyl disulfide, methyl propionaldehyde, 2-methyl butyraldehyde, 3-methyl butyraldehyde, 2-methyl furan, N-methyl pyrrole, or a combination thereof.
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