Composition analysis of coffee beans, details of food safety label

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Green beans (percentage)

Water content: 11.3

Fat: 11.7

Protein: 11.8

Sugar: 8.0

The best part: 17.1

Caffeine: 1.3

Tannin: 6.0

Minerals: 4.2

Crude fiber: 28.6

cooked beans

Moisture: 2.5

Fat: 13.2

Protein: 12.8

Sugar: 1.8

Essential: 29.6

Caffeine: 1.3

Tannin: 4.0

Minerals: 5.2

Crude fiber: 29.6

component analysis

Caffeine: Caffeine is the most noticeable of all coffee ingredients. Its effect is extremely extensive, will affect the human body's brain, heart, blood vessels, gastrointestinal, muscle, kidney and other parts. Moderate caffeine will stimulate the cerebral cortex, promote sensory, judgment, memory, emotional activities, so that myocardial function becomes more active, vasodilation blood circulation enhanced, and improve metabolic function. Caffeine can also reduce muscle fatigue and promote digestive secretion. In addition, because it also promotes kidney function and helps the body to expel excess sodium ions from the body, caffeine does not accumulate in the body like other narcotic and excitatory substances, and will be excreted in about two hours.

Tannin: After extraction, tannins will turn into a pale yellow powder, which is easy to dissolve into water. Once boiled, it will decompose to produce pyrochloric acid, which will make coffee taste worse.

Fat: The fat contained in coffee plays a very important role in the smell of coffee. After analysis, it was found that coffee contains many kinds of fat, and the most important of them are acidic fat and volatile fat. Acidic fat means fat contains acid, its strength will vary according to the type of coffee, volatile fat is the main source of coffee aroma, it will emit forty aromatic substances, very complex and subtle things.

Sugar: Green coffee beans contain about 8 percent sugar, most of which will be converted into caramel after roasting, giving coffee a unique brown color.

Extract essence: can be divided into several kinds, accounting for nearly one-third of baked beans, light so far still do not know what effect is caused by the substance.

Minerals: lime, iron, sulfur, phosphonium, sodium carbonate, chlorine, etc., but because the proportion is not high, so the impact on the flavor of coffee is not large, combined with only a little astringency.

Coarse fiber: The fiber of raw beans will be carbonized after baking. This caramelization of carbon and sugar combines to form the hue of coffee, but the powdered fiber can have a considerable impact on coffee flavor.

Composition of Coffee

ingredients

features

Affects coffee flavor

caffeine

1. A plant xanthine and theobromine, identical to theobromine.

2. Stimulate cerebral cortex and vasodilation.

3. Promotes kidney function, diuresis.

4. Stimulate stomach peristalsis, stomach disorders should not drink too much.

Taste: bitter

tannic acid

1. Light yellow powder.

2. Boiling produces pyroacetic acid.

sour, sweet

fatty

1. Coffee contains a lot of fat.

2. There are mainly acidic fats and volatile fats.

Acid fat--sour

Volatile fat--aroma

protein

1. The source of the caroli, it's not filtered out.

2. It chars when baked.

Coffee liquid dark brown, aroma

Carbonization presents bitter taste

sugar

1. It turns into caramel when baked.

2. Caramel combines with tannins to form a slightly bitter sweet taste.

Coffee liquid dark brown, aroma

bitter taste after caramelization

extract essence

1. Coffee is called coffee.

2. So far it has not been known what kind of material it is formed from.

Taste: Rich and mellow

minerals

1. Very low percentage of coffee.

2. The quality and flavor of coffee are less affected.

Taste: astringent

crude fiber

1. It chars when baked.

2. Carbonization and caramelization combine to form coffee tones.

Coffee liquid dark brown, bitter

Main raw materials:

coffee

There's coffee in the coffee jar, of course, but coffee.

Coffee let's just say coffee, plant name, Rubiaceae,

Born in tropical areas, evergreen shrubs,

More than twenty feet high, leaves for the oval,

White flowers and fruits can be baked and ground into a powder that can be used as a drink.

Coffee grown according to different regions and different cultural customs

There are different kinds of coffee drinking methods

One by one, they appeared before people's eyes.

Caffeine is one of the most characteristic components of coffee, with excitability, diuresis and digestion

Detoxification effect…100g of coffee beans contain about 1.3 g of caffeine…

Caffeine in a 250ml can of coffee exceeds 200PPM of secondary ingredients.

water

Water is a colorless transparent liquid necessary for life

The companies that make these coffee drinks

There are factories in places with good water quality

So you can all drink it in peace.

sugar

Brown sugar is a fine white lump of sugar with a loose texture. Sugar:

Coffee contains only a small amount of sugar, but once roasted, it becomes lactose and forms

Coffee's characteristic brown color...

The fiber component, when baked, will carbonize, and the sugar, when it melts...

It forms the characteristic color of coffee...

fatty acid sucrose ester

Fatty acids are combinations of CH+1COOH and alkane

Sucrose fat…is sucrose fat…know people write it!

100g of fresh coffee beans contain about 6g of tannic acid, which is why coffee drinks

The cause of bitterness…but the bitterness is inversely proportional to the baking degree…

emulsion stabilizer

Emulsification is when two things mix together without melting or settling...

Of course! How can the coffee in the coffee can be emulsified!!

So add an emulsion stabilizer to keep him perfectly blended.

sodium Citrate

It's an organic compound.

It's a colorless crystal.

With a refreshing smell

Fruits such as oranges and oranges all have this taste.

nutrients

amount of content

The average coffee pot has a capacity of 375ml. 310ml. 300ml. 250ml and several other different specifications

And there's a 50% bonus... That's... That's not counting.

heat

Usually a 250ml can of coffee contains 100 calories.

fatty

Fat... is animal oil.

That's kind of gross to say...

Don't be afraid to drink coffee.

A can of 250 usually contains 1.6 grams of fat, which comes from milk.

It plays an important role in enhancing coffee flavor...

a carbohydrate

Carbon is also an important component of the human body.

A 250ml can of coffee contains 20 grams of carbohydrates.

protein

A complex compound formed by the polymerization of amino acids is an important component of the human body. 4. Protein:

Coffee after boiling contains almost no protein. But even if the amount is small, the protein breaks down.

It can also enhance coffee flavor...

A 250ml can of coffee contains 3.4 grams of protein.

calcium

It's a pretty active substance, chemically speaking.

From a health point of view... Calcium is a great help to the human body.

It prevents osteoporosis.

A 250ml can of coffee contains 83 mg of calcium.