CN113995036A - Low-temperature vacuum concentration method of coffee - Google Patents
Low-temperature vacuum concentration method of coffee Download PDFInfo
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- CN113995036A CN113995036A CN202111360900.3A CN202111360900A CN113995036A CN 113995036 A CN113995036 A CN 113995036A CN 202111360900 A CN202111360900 A CN 202111360900A CN 113995036 A CN113995036 A CN 113995036A
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- 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
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
- A23F5/285—Drying or concentrating coffee extract by evaporation, e.g. drying in thin layers or foam drying
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- 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
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water soluble constituents
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Abstract
The invention belongs to the technical field of food processing, and discloses a low-temperature vacuum concentration method of coffee, which comprises the following steps: (1) roasting and grinding green coffee beans to obtain coffee powder; extracting coffee powder to obtain coffee extract; (2) and (2) carrying out low-temperature vacuum evaporation on the obtained coffee extract after primary heat exchange to obtain concentrated solution and water vapor, carrying out low-temperature vacuum condensation on the evaporated water vapor, condensing most of the water vapor to form condensed water drops to be discharged, sucking a small amount of the water vapor into a vacuum unit, vacuumizing and exhausting (3), sucking the obtained concentrated solution, carrying out secondary heat exchange, outputting and collecting to obtain the coffee concentrated solution. The invention adopts the low-temperature concentration condition, not only keeps the thermosensitive active ingredients of the coffee from being damaged and lost, but also quickly and efficiently dehydrates and concentrates the coffee extract under the vacuum condition, avoids the high energy consumption defect of the traditional vacuum concentration, and simultaneously avoids the defect of high loss of active substances remained in ice crystals caused by adopting the freeze concentration.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a low-temperature vacuum concentration method of coffee.
Background
Coffee is a second only to petroleum in the world trade, along with tea and cocoa, which are called three major beverage plants in the world and are consumed by about one third of the world population. Coffee contains starch, protein, crude fiber, sugar, fat, organic acid, caffeine and rich aroma substances, has unique mellow taste and refreshing and exciting effects, and gradually becomes an indispensable daily drink and food raw material for modern people.
At present, when the low-temperature instant coffee is produced, coffee powder is mainly formed by thermal concentration, when in use, the coffee is formed by brewing the instant coffee powder, the aroma substances with low boiling points, vitamins and heat-sensitive contents in the coffee are denatured and evaporated in the heat concentration process, so that the instant coffee powder generates new burnt flavor, which is the main reason for the quality of the instant coffee is much lower than that of the ground coffee, because the heat concentration has the defects of influencing the product quality, reducing the added value of the product, wasting energy and the like in the production of instant coffee powder, a plurality of researchers begin to adopt vacuum concentration and freeze concentration technologies, but the traditional vacuum phase-change concentration needs a large amount of evaporation heat energy supply but has difficulty in high-efficiency recovery, therefore, from the perspective of concentrating quality and saving energy, the production process requirements of the current high-quality beverage are more and more difficult to adapt; the freeze concentration equipment has large investment and low efficiency, the whole ice crystal needs longer cooling time, and because the coffee materials are easily carried in the ice block in the freeze concentration process, the loss of effective substances remained in the ice crystal is high, and the freeze concentration technology is not widely popularized in the production of instant coffee powder.
Disclosure of Invention
The present invention is directed to solve the above problems in the prior art, and an object of the present invention is to provide a method for vacuum concentration of coffee at low temperature, which can quickly and efficiently dehydrate and concentrate coffee extract while keeping the heat-sensitive active ingredients of coffee from being damaged and lost, and can avoid the high energy consumption defect of the conventional vacuum concentration.
In order to achieve the purpose, the invention provides the following technical scheme:
a low-temperature vacuum concentration method of coffee comprises the following steps:
(1) roasting the coffee beans, and grinding the roasted coffee beans to a particle size of 10-40 meshes to obtain coffee powder; extracting coffee powder to obtain coffee extract;
(2) carrying out low-temperature vacuum evaporation on the coffee extract obtained in the step (1) after primary heat exchange to obtain concentrated solution and water vapor, carrying out low-temperature vacuum condensation on the evaporated water vapor, condensing most of the water vapor to form condensed water drops to be discharged, sucking a small amount of water vapor into a vacuum unit, and vacuumizing and exhausting
(3) And (3) pumping the concentrated solution obtained in the step (2), reducing the temperature from 30-35 ℃ to 20-25 ℃, and then outputting and collecting after secondary heat exchange to obtain the coffee concentrated solution.
Preferably, the coffee extraction in the step (1) is divided into two stages, wherein the first stage is used for extracting at 25-45 ℃ for 35-65min, and the second stage is used for extracting for 80-100min when the temperature of the extract liquid in the first stage is reduced to 10-20 ℃, cooling and filtering to obtain the extract liquid.
Preferably, the primary heat exchange in the step (2) is to control the feeding temperature of the coffee extract to be 15-25 ℃ and the discharging temperature to be 20-30 ℃.
Preferably, the absolute vacuum pressure of the low-temperature vacuum evaporation in the step (2) is 600Pa-1KPa, and the evaporation temperature is 25-35 ℃.
Preferably, the low-temperature vacuum condensation absolute vacuum pressure in the step (2) is 600Pa-1KPa, and the condensation temperature is-5-5 ℃.
Preferably, the second-stage heat exchange in the step (3) controls the feeding temperature of the coffee concentrated solution to be 20-25 ℃ and the discharging temperature to be 15-20 ℃.
Compared with the prior art, the invention has the beneficial effects that:
the invention adopts the low-temperature vacuum concentration method to prepare the coffee concentrated solution, adopts the low-temperature concentration condition to not only keep the thermosensitive active ingredients of the coffee from being damaged and lost, but also quickly and efficiently dehydrate and concentrate the coffee extract under the vacuum condition, avoids the high energy consumption defect of the traditional vacuum concentration, simultaneously avoids the defect of high loss of the active substances remained in the ice crystals caused by adopting the freeze concentration, and ensures the advantages of less stock solution, high evaporation speed and low material temperature by adopting the low-temperature vacuum concentration. The prepared coffee concentrated solution has full aroma and stable quality.
Drawings
FIG. 1 is a flow diagram of the concentration process of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
Example 1
A low-temperature vacuum concentration method of coffee comprises the following steps:
(1) roasting the coffee beans, and grinding the roasted coffee beans to a particle size of 10-40 meshes to obtain coffee powder; extracting coffee powder at two stages, wherein the first stage is extracting at 25 deg.C for 65min, the second stage is extracting at 10 deg.C for 100min, cooling, and filtering to obtain extractive solution;
(2) performing primary heat exchange on the coffee extract obtained in the step (1), controlling the feeding temperature to be 15 ℃ and the discharging temperature to be 20 ℃, performing low-temperature vacuum evaporation on the discharged coffee extract, controlling the vacuum absolute pressure to be 600Pa and the evaporation temperature to be 25 ℃ to obtain concentrated solution and water vapor, performing low-temperature vacuum condensation on the evaporated water vapor, controlling the vacuum absolute pressure to be 600Pa and the condensation temperature to be 5 ℃, condensing most of the water vapor to form condensed water drops, discharging, sucking a small amount of the water vapor into a vacuum unit, and vacuumizing and exhausting;
(3) and (3) reducing the temperature of the concentrated solution obtained in the step (2) from 30 ℃ to 25 ℃ after pumping, then carrying out secondary heat exchange, controlling the feeding temperature of the coffee concentrated solution to be 20 ℃ and the discharging temperature to be 15 ℃, outputting and collecting to obtain the coffee concentrated solution.
Example 2
A low-temperature vacuum concentration method of coffee comprises the following steps:
(1) roasting the coffee beans, and grinding the roasted coffee beans to a particle size of 10-40 meshes to obtain coffee powder; extracting coffee powder in two stages, the first stage at 30 deg.C for 50min, the second stage when the temperature of the first stage extractive solution is reduced to 15 deg.C for 90min, cooling, and filtering to obtain extractive solution;
(2) performing primary heat exchange on the coffee extract obtained in the step (1), controlling the feeding temperature to be 20 ℃ and the discharging temperature to be 25 ℃, performing low-temperature vacuum evaporation on the discharged coffee extract, controlling the absolute vacuum pressure to be 1KPa, and the evaporation temperature to be 30 ℃ to obtain concentrated solution and water vapor, performing low-temperature vacuum condensation on the evaporated water vapor, controlling the absolute vacuum pressure to be 1KPa and the condensation temperature to be 0 ℃, condensing most of the water vapor to form condensed water drops to be discharged, sucking a small amount of the water vapor into a vacuum unit, and vacuumizing and exhausting;
(3) and (3) reducing the temperature of the concentrated solution obtained in the step (2) from 30 ℃ to 25 ℃ after pumping, then carrying out secondary heat exchange, controlling the feeding temperature of the coffee concentrated solution to be 25 ℃ and the discharging temperature to be 15 ℃, outputting and collecting to obtain the coffee concentrated solution.
Example 3
A low-temperature vacuum concentration method of coffee comprises the following steps:
(1) roasting the coffee beans, and grinding the roasted coffee beans to a particle size of 10-40 meshes to obtain coffee powder; extracting coffee powder at two stages, wherein the first stage is extracting at 45 deg.C for 35min, and the second stage is extracting at 20 deg.C for 80min, cooling, and filtering to obtain extractive solution;
(2) performing primary heat exchange on the coffee extract obtained in the step (1), controlling the feeding temperature to be 25 ℃ and the discharging temperature to be 30 ℃, performing low-temperature vacuum evaporation on the discharged coffee extract, controlling the absolute vacuum pressure to be 1KPa, and the evaporation temperature to be 35 ℃ to obtain concentrated solution and water vapor, performing low-temperature vacuum condensation on the evaporated water vapor, controlling the absolute vacuum pressure to be 1KPa, and the condensation temperature to be-5 ℃, condensing most of the water vapor to form condensed water drops to be discharged, sucking a small amount of the water vapor into a vacuum unit, and performing vacuum-pumping and exhaust;
(3) and (3) reducing the temperature of the concentrated solution obtained in the step (2) from 35 ℃ to 25 ℃ after pumping, then carrying out secondary heat exchange, controlling the feeding temperature of the coffee concentrated solution to be 25 ℃ and the discharging temperature to be 20 ℃, outputting and collecting to obtain the coffee concentrated solution.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A low-temperature vacuum concentration method of coffee is characterized in that: the method comprises the following steps:
(1) roasting the coffee beans, and grinding the roasted coffee beans to a particle size of 10-40 meshes to obtain coffee powder; extracting coffee powder to obtain coffee extract;
(2) carrying out low-temperature vacuum evaporation on the coffee extract obtained in the step (1) after primary heat exchange to obtain concentrated solution and water vapor, carrying out low-temperature vacuum condensation on the evaporated water vapor, condensing most of the water vapor to form condensed water drops to be discharged, sucking a small amount of water vapor into a vacuum unit, and vacuumizing and exhausting
(3) And (3) pumping the concentrated solution obtained in the step (2), reducing the temperature from 30-35 ℃ to 20-25 ℃, and then outputting and collecting after secondary heat exchange to obtain the coffee concentrated solution.
2. The method of claim 1, wherein the step of concentrating the coffee comprises: the coffee extraction in the step (1) is divided into two stages, wherein the first stage is used for extracting for 35-65min at the temperature of 25-45 ℃, the second stage is used for extracting for 80-100min when the temperature of the extract liquid in the first stage is reduced to 10-20 ℃, and the extract liquid is obtained after cooling and filtering.
3. The method of claim 1, wherein the step of concentrating the coffee comprises: the primary heat exchange in the step (2) is to control the feeding temperature of the coffee extract to be 15-25 ℃ and the discharging temperature to be 20-30 ℃.
4. The method of claim 1, wherein the step of concentrating the coffee comprises: the absolute vacuum pressure of the low-temperature vacuum evaporation in the step (2) is 600Pa-1KPa, and the evaporation temperature is 25-35 ℃.
5. The method of claim 1, wherein the step of concentrating the coffee comprises: the absolute vacuum pressure of the low-temperature vacuum condensation in the step (2) is 600Pa-1KPa, and the condensation temperature is-5-5 ℃.
6. The method of claim 1, wherein the step of concentrating the coffee comprises: and (3) controlling the feeding temperature of the coffee concentrated solution to be 20-25 ℃ and the discharging temperature to be 15-20 ℃ by the secondary heat exchange.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133772A (en) * | 2006-08-31 | 2008-03-05 | 王仕尧 | Roselle instant coffee and production technology |
| CN110973321A (en) * | 2019-12-27 | 2020-04-10 | 昆明弘承商贸有限公司 | Low-temperature instant coffee and process for freezing and concentrating solution thereof |
| CN111759175A (en) * | 2020-07-06 | 2020-10-13 | 广东顺大食品调料有限公司 | High-concentration coffee extracting solution extraction system and extraction method |
| CN113647493A (en) * | 2021-08-23 | 2021-11-16 | 云南冷萃科技有限公司 | Variable-temperature extraction method of coffee |
-
2021
- 2021-11-17 CN CN202111360900.3A patent/CN113995036A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133772A (en) * | 2006-08-31 | 2008-03-05 | 王仕尧 | Roselle instant coffee and production technology |
| CN110973321A (en) * | 2019-12-27 | 2020-04-10 | 昆明弘承商贸有限公司 | Low-temperature instant coffee and process for freezing and concentrating solution thereof |
| CN111759175A (en) * | 2020-07-06 | 2020-10-13 | 广东顺大食品调料有限公司 | High-concentration coffee extracting solution extraction system and extraction method |
| CN113647493A (en) * | 2021-08-23 | 2021-11-16 | 云南冷萃科技有限公司 | Variable-temperature extraction method of coffee |
Non-Patent Citations (1)
| Title |
|---|
| 上海烘炉冻干机: "速溶咖啡和冻干咖啡", 《HTTPS://WWW.SOHU.COM/A/456872022_121069732》, pages 3 * |
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