焙焦油莎豆粕速溶咖啡的开发及其品质分析

Development and quality analysis of instant coffee with roasted Cyperus esculentus meal

中文关键词:  油莎豆粕  咖啡  理化特性  品质分析

英文关键词:Cyperus esculentus meal  coffee  physicochemical properties  quality analysis

中文摘要:

      目的 开发焙焦油莎豆粕速溶咖啡并对其品质进行研究。方法 将制备的焙焦油莎豆粕速溶粉与咖啡速溶粉、白砂糖、脱脂奶粉进行复配, 通过单因素和正交试验设计, 以感官评分为指标, 优化产品配方。再利用气相色谱-质谱法对咖啡品质和理化性质进行分析。最后利用微流变分析冲释稳定性, 确定食用条件。结果 确定焙焦油莎豆粕速溶咖啡最佳配比为焙焦油莎豆粕速溶粉添加量35%, 咖啡速溶粉添加量5%, 白砂糖添加量35%, 奶粉添加量30%。咖啡成品脂肪含量为0.99%, 蛋白质含量为10.01%, 溶解度为94.58%, 酸度为22.52%, 固形物含量为7.75%。咖啡中含有34种香气成分, 冲释后2 h内具有较好的流变学品质。结论 油莎豆粕中含有丰富的功能活性因子, 本产品的成功研发强化了咖啡的功能特性, 拓宽了油莎豆副产物的应用范围, 提高了油莎豆副产物的应用价值。

英文摘要:

      Objective To develop instant coffee of roasting Cyperus esculentus meal and research its quality. Methods The instant coffee of roasting Cyperus esculentus meal was mixed with instant coffee powder, white granulated sugar and skim milk powder. The formula of the product was optimized by single factor and orthogonal experiment design with sensory score as the index. The quality and physical and chemical properties of coffee were analyzed by gas chromatography-mass spectrometry. Finally, the impact stability was analyzed by microrheology to determine the eating conditions. Results The optimal ratio of instant coffee of roasting Cyperus esculentus meal was determined to be 35% added instant powder, 5% added instant coffee powder, 35% added sugar and 30% added milk powder. The instant coffee had 0.99% fat, 10.01% proteint, 94.58% solubility, 22.52% acidity and 7.75% solid content. Coffee contains 34 aroma components and had good rheological quality within 2 h after release. Conclusion There are rich functional active ingredients in Cyperus esculentus. The successful research and development of this product strengthens the functional properties of coffee, broadens the application range of the byproducts of Cyperus esculentus, and improves the application value of the byproducts.