Coffee heat treatment solution, coffee extracting solution, preparation method of coffee extracting solution and applications of coffee heat treatment solution and coffee extracting solution

Abstract

The invention relates to the field of food additives, in particular to a coffee heat treatment solution, a coffee extracting solution, a preparation method of the coffee extracting solution and applications of the coffee heat treatment solution and the coffee extracting solution. The preparation method of the coffee extracting solution comprises the following steps: crushing green coffee beans to prepare green coffee bean powder; dissolving the green coffee bean powder in an organic solvent, carrying out a thermal reaction at 100-250 DEG C for 1-5 h, and performing filtering to prepare filter residues and the heat treatment solution; and adding an ethanol solution to the filter residues for heating reflux extraction to prepare the coffee extracting solution, wherein the mass ratio of the filter residues to the ethanol solution is (1: 2)-(1: 8), the concentration of the ethanol solution is 50 (v / v)%-95 (v / v)%, the heating reflux temperature is 70-80 DEG C, the extraction frequency is 1-2 times, and the extraction time each time is 2-3 hours. The coffee extracting solution prepared by the method has the characteristics of storage resistance and less aroma loss. The invention further provides the application of the coffee extracting solution in preparation of a food flavoring agent or the application of the coffee extracting solution as the food flavoring agent.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a coffee heat treatment liquid, an extract, and a preparation method and application thereof. Background technique [0002] Coffee is a perennial evergreen shrub or small tree of the Rubiaceae coffee genus. Ripe fresh coffee berries are dry-processed or wet-processed into green coffee beans. The aroma of green coffee beans is green and beany, and the aroma of coffee we feel every day is mainly due to the roasting of green coffee beans. produced in the process. Caffeine, trigonelline, chlorogenic acid, protein, amino acid, sugar, fat and other substances in green coffee beans will undergo various reactions during the roasting process, such as protein, amino acid and reducing sugar, and Maillard The reaction produces a series of aroma substances; sugars can also undergo caramelization reactions at high temperatures; fats can be thermally oxidized and degraded to produce small molecu...

AI Technical Summary

Problems solved by technology

However, the roasted coffee beans are generally not resistant to storage, and when the coffee extract is prepared, the aroma substances in it will be greatly lost, the ability to retain the aroma will become poor, and the concentration of the aroma will weaken, which will eventually lead to a decline in the flavor of the coffee.

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