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Application of probiotics in fermented coffee preparation

A technology of probiotics and mixed bacteria, applied to bacteria used in food preparation, green coffee processing, coffee and other directions, can solve the problem of calcium loss and other problems, achieve the effect of soft taste and increase the content of chlorogenic acid

Inactive Publication Date: 2018-07-24
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For those who lack enough calcium in their food, or those who do not move frequently, postmenopausal women, the consumption of coffee with high caffeine content processed by conventional methods is likely to cause calcium loss

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0022] In the present invention, green coffee beans are mixed with CICC 20241 Lactobacillus paracasei, or CICC 20367 Streptococcus thermophilus, or CICC 20244 Lactobacillus delbrueckii Lactobacillus bulgaricus, or ATCC 15697 Bifidobacterium infantis, or CICC 22174 Lactobacillus pentosus. Fermented coffee is prepared after probiotic treatment.

[0023] The specific steps for preparing fermented coffee with probiotics are as follows:

[0024] (1) Enzymatic hydrolysis of green coffee beans

[0025] a. Soak the dry green coffee beans in water for 10 hours;

[0026] b. mix soft green coffee beans or fresh husked coffee beans according to artificial gastric juice: green coffee beans=5:1;

[0027] c. Enzymolysis at 37°C for 2 hours;

[0028] d. After the artificial gastric juice is removed from the coffee beans in c, mix according to artificial small intestinal juice: green coffee beans=5:1;

[0029] e. Place it at 37°C for 0.5 hours to remove the artificial small intestine fluid...

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PUM

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Abstract

The invention relates to an application of probiotics in fermented coffee preparation, and belongs to the technical field of coffee. The invention relates to preparation method of coffee beans with special flavor and / or improved quality for consumption. The preparation method of the coffee beans with special flavor and / or improved quality for consumption comprises usage of a kind of probiotics capable of promoting formation of special flavor and / or improved quality of coffee beans. The fermented coffee beans prepared by the preparation method can be used for preparing instant coffee, coffee beverage composition and other coffee foods with special flavor and / or low caffeine purity. According to the preparation method, raw coffee beans are treated with probiotics so that a special flavor isproduced by the coffee beans after baking; and the baked coffee beans are also easy for intestinal absorption. Tests have proven that the coffee beans treated with the probiotics have effectively reduced caffeine content and trigonelline content, as well as increased chlorogenic acid content. In addition, fragrance is also produced by precursors which produce aroma and taste after baking. The invention further relates to a method for preparing the fermented coffee. Fermentation of raw coffee beans is also disclosed in one embodiment of the invention. In the embodiment, specific fermentation combination and temperature condition are required.

Description

technical field [0001] The invention relates to the application of probiotics in the preparation of fermented coffee, which belongs to the technical field of coffee. Background technique [0002] Coffee is one of the most widely popular beverages in human society. The color, aroma and taste of coffee are all the characteristics formed by complex chemical changes in green coffee beans after the roasting process, and the level of flavor components in green coffee beans largely determines the quality of coffee beans after roasting. taste and flavor. Studies have shown that the taste and flavor of coffee are mainly evaluated by four aspects: sweet, sour, bitter, and burnt. The content of citric acid, chlorogenic acid, caffeic acid, quinic acid and other acids in coffee determines the sour taste of coffee; the content of sugar determines the sweetness of coffee; the content of chlorogenic acid, caffeic acid and caffeine determines the roasted The bitter taste of coffee; the co...

Claims

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Application Information

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IPC IPC(8): A23F5/02A23F5/24
CPCA23F5/02A23F5/246A23V2400/137A23V2400/167A23V2400/249
Inventor 谭超弘子姗龚加顺
Owner YUNNAN AGRICULTURAL UNIVERSITY
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