不同提取方法对咖啡原液理化和感官特性的影响

Effects of different extraction methods on physicochemical and sensory properties of coffee stock solution

该文分别采用滴漏法、浸提法、超声辅助提取法、微波辅助提取法和加压提取法制取咖啡原液,测定并比较各种提取方法制备的咖啡原液基本理化指标、酚类物质含量、主要活性成分含量、抗氧化活性、感官品质和香气成分。不同提取方法对咖啡原液pH和色度影响较小;对咖啡原液可滴定酸值和总固形物含量影响较大,滴漏法制得的咖啡原液可滴定酸值最高,超声辅助提取法制得的咖啡原液的总固形物含量最高;加压提取法制得的咖啡原液的总酚含量、主要活性成分含量和抗氧化活性显著(P<0.05)高于其他几种方法;不同提取方法对咖啡原液感官和香气成分影响较大,加压提取法制得的咖啡原液感官评分最高并且香气成分最为丰富。5种提取方法中加压提取法制得的咖啡原液活性成分高、抗氧化活性强且感官品质好,加压提取法更适合生产优质咖啡饮品。

To ascertain the effects of different extraction methods on the quality of coffee stock solution,the pH,titratable acid value,total solid content,chromaticity,phenolic content,main active components,antioxidant activity,sensory and aroma components of coffee stock solution made with different extraction:drip,immerse,ultrasonic,microwave and pressure extraction were determined.The pH value of the pressure extraction method was relatively low and the color of the ultrasonic extraction method was relatively light.Generally,different extraction methods had little effect on the pH and chromaticity of coffee stock solution.While,different extraction methods had a great influence on the titratable acid value and total solid content of the coffee stock solution.The titratable acid value of drip method was the highest,and the total solid content of ultrasonic extraction method was the highest.The results showed that the content of total phenols,active components and antioxidant activity of coffee stock solution extracted by pressure extraction were the highest.In addition,the coffee stock solution extracted by pressure extraction had a smooth taste,rich aroma and the best sensory evaluation.In conclusion,the coffee stock solution extracted by the pressure extraction method has excellent quality and unique flavor,which is more suitable for producing high-quality coffee.