云南小粒咖啡烘焙工艺优化及总糖含量的测定
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摘要
以云南小粒咖啡生豆为原料,选择初始温度、烘焙时间、烘焙量、风门开合度四个影响咖啡品质的主要因素进行了单因素和正交试验,采用电加热烘焙,以膨化率、失重率、感官评价为考察指标,采用综合加权评分法进行数据分析。结果表明,云南小粒咖啡烘焙工艺优化条件为初始温度240℃、烘焙时间13 min、烘焙量160 g、风门开合度为21 mm,此时得到的咖啡豆为浅深焙咖啡豆,其失重率为21.92%,膨化率为91.11%,感官评分36分,综合评分为0.9144分。根据色度值及综合加权评分值的大小,浅焙的较优工艺条件为:初始温度240℃、烘焙时间10 min、烘焙量180 g、风门开合度14 mm;中焙的较优工艺条件:初始温度240℃、烘焙时间12 min、烘焙量220 g、风门开合度0 mm;深焙的较优工艺条件:初始温度250℃、烘焙时间12 min、烘焙量160 g、风门开合度7 mm。不同烘焙程度对总糖含量的影响显著(p <0.05),随着烘焙程度的加深总糖含量逐渐减少。
Yunnan Arabica coffee bean was baked by electric heating as the raw material.The main factors initial temperature,baking time,amount of baking and throttle opening degree were used to evaluate the quality of coffee. The single factor and orthogonal experiments estimated the expansion rate,weightlessness rate and sensory evaluation. And the experiment adopted comprehensive weighted scoring method for data analysis. Results showed that the optimum conditions process of Yunnan Arabica coffee were as follows: Initial temperature 240 ℃,baking weight of 160 g for 13 min,throttle opening degree 21 mm.The coffee beans obtained at this time were shallow deep roasted coffee beans,and the weight loss rate was 21.92%,the puffing rate was 91.11%,the sensory score was 36 points,and the overall score was 0.9144 points.According to the chromaticity value and the size of the comprehensive weighted score.The better process conditions of light roasting was the initial temperature at240 ℃,baking weight of 180 g for 10 min,throttle opening degree of 14 mm.The better process conditions of medium roasting was the initial temperature at 240 ℃,baking weight of 220 g for 12 min,throttle opening degree of 0 mm. The better process conditions of dark roasting was the initial temperature at 250 ℃,baking weight of 160 g for 12 min,throttle opening degree of7 mm.The effects of different baking degrees on total sugar contents were significant (p < 0.05),and the total sugar contents gradually decreased with the deepening of baking degree.
Yunnan Arabica coffee bean was baked by electric heating as the raw material.The main factors initial temperature,baking time,amount of baking and throttle opening degree were used to evaluate the quality of coffee. The single factor and orthogonal experiments estimated the expansion rate,weightlessness rate and sensory evaluation. And the experiment adopted comprehensive weighted scoring method for data analysis. Results showed that the optimum conditions process of Yunnan Arabica coffee were as follows: Initial temperature 240 ℃,baking weight of 160 g for 13 min,throttle opening degree 21 mm.The coffee beans obtained at this time were shallow deep roasted coffee beans,and the weight loss rate was 21.92%,the puffing rate was 91.11%,the sensory score was 36 points,and the overall score was 0.9144 points.According to the chromaticity value and the size of the comprehensive weighted score.The better process conditions of light roasting was the initial temperature at240 ℃,baking weight of 180 g for 10 min,throttle opening degree of 14 mm.The better process conditions of medium roasting was the initial temperature at 240 ℃,baking weight of 220 g for 12 min,throttle opening degree of 0 mm. The better process conditions of dark roasting was the initial temperature at 250 ℃,baking weight of 160 g for 12 min,throttle opening degree of7 mm.The effects of different baking degrees on total sugar contents were significant (p < 0.05),and the total sugar contents gradually decreased with the deepening of baking degree.
引文
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[15]罗晓莉,张沙沙,曹晶晶,等.美味牛肝菌风味沙拉酱的研制[J].食品工业科技,2017,38(3):206-210.
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[21]吴传宇.云南咖啡豆烘焙温度曲线试验研究[J].集美大学学报:自然科学版,2013(5):342-345.
[22]曾凡逵,欧仕益.咖啡风味化学[M].广州:济南大学出版社,2014:180-285.
[23]Tran Van Cuong,张宗玲,郭康权,等.咖啡豆的烘焙条件对其成分含量的影响研究[J].食品研究与开发,2016,37(1):33-38.
[2]疏义,邱明华.云南小粒咖啡活性成分研究[J].安徽农业科学,2014,42(10):3062-3063,3066.
[3]Tran Van Cuong,陈贤情,郭康权,等.咖啡生豆及其烘焙程度对生物胺含量的影响[J].中国食品学报,2016,16(3):183-189.
[4]李妙清,张富县,许淼鑫,等.不同焙炒程度下哥伦比亚咖啡豆香气成分分析[J].食品工业,2017,38(8):83-86.
[5]王晓娜,王松梅,殷建忠,等.不同烘焙程度云南小粒咖啡类黑精中挥发性成分分析[J].中国卫生检验杂志,2017,27(12):1682-1685.
[6]吕文,刘云,杨剀舟,等.咖啡主要烘焙风味物质的形成及变化规律[J].食品工业科技,2015,36(3):394-400.
[7]何余勤,胡荣锁,张海德,等.基于电子鼻技术检测不同焙烤程度咖啡的特征性香气[J].农业工程学报,2015,31(18):你247-255.
[8]Dorfner R,Ferge T,Kettrup A,et al.Real-time monitoring of4-vinylguaiacol,guaiacol,and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry[J].Journal of Agricultural and Food Chemistry,2003(51):5768-5773.
[9]Baggenstoss J,Poisson L,Kaegi R,et al.Coffee roasting and aroma formation:Application of different time-temperature conditions[J]. Journal of Agricultural and Food Chemistry,2008(56):5836-5846.
[10] Frauendorfer F,Schieberle P. Changes in key aroma compounds of criollo cocoa beans during roasting[J]. Journal of Agricultural and Food Chemistry,2008(56):10244-10251.
[11] Pawel Pohl, Ewelina Stelmach, Maja Welna, et al.Determination of the elemental composition of coffee using instrumental methods[J]. Food Anal Methods,2012(6):9467-9468.
[12]陈祎平,梁振益,林尤全,等.咖啡油香气成分的初步分析[J].食品科学,2004,25(11):230-232.
[13]张志良,瞿伟菁植物生理学实验指导(第三版)[M].北京:高等教育出版社,2003:274-277.
[14]刘丽娜,王安建,田广瑞,等.响应面法优化香菇柄变温压差膨化干燥工艺[J].食品工业科技,2016,37(15):198-202,208.
[15]罗晓莉,张沙沙,曹晶晶,等.美味牛肝菌风味沙拉酱的研制[J].食品工业科技,2017,38(3):206-210.
[16]陶菊春,吴建民.综合加权评分法的综合权重确定新探[J].系统工程理论与实践,2001(8):43-48.
[17]王雪,焦连庆,于敏,等.多指标综合加权评分法优选五味子与丹参混合醇提工艺研究[J].中草药,2015,46(7):998-1001.
[18]赵莹,刘飞,于之伦.苯酚-硫酸法测定柳芽中多糖含量的研究[J].中国西部科技,2014,13(12):64-65.
[19]田口护.咖啡品鉴大全[M].沈阳:辽宁科学技术出版社,2009:62-81.
[20]周斌,任洪涛.烘焙时间对云南小粒咖啡挥发性成分影响的研究[J].现代食品科技,2015,31(1):236-244.
[21]吴传宇.云南咖啡豆烘焙温度曲线试验研究[J].集美大学学报:自然科学版,2013(5):342-345.
[22]曾凡逵,欧仕益.咖啡风味化学[M].广州:济南大学出版社,2014:180-285.
[23]Tran Van Cuong,张宗玲,郭康权,等.咖啡豆的烘焙条件对其成分含量的影响研究[J].食品研究与开发,2016,37(1):33-38.