Patented coffee roasting technology increases the content of polyphenols in roasted coffee beans

According to foreign reports: applied Food Science Company (Applied Food Science Inc.) A patent has been obtained that can greatly increase the content of polyphenols in roasted coffee beans.

The technology includes two processing steps: the first step is to use water extraction technology to extract polyphenols from raw coffee beans and dissolve them in water, and the second step is to roast raw coffee beans with excessive polyphenols in an almost vacuum condition. spray a high concentration of polyphenol aqueous solution before ending baking, thus greatly increasing the polyphenols in roasted coffee beans.

Polyphenols refer to a group of chemical substances in plants, which are named because of their multiple phenolic groups. Polyphenols, also known as flavonoids, are composed of more than 40 chemical components, which have the functions of anti-oxidation, strengthening blood vessel wall, promoting gastrointestinal digestion, reducing blood fat, increasing body resistance, and preventing arteriosclerosis and thrombosis; it can also be diuretic, lower blood pressure, inhibit the growth of bacteria and cancer cells, and help digestion. The common characteristic of polyphenols is that they have good antioxidant activity, which can exert antioxidant effect in the body together with other antioxidants such as vitamin C, E and carotene, and scavenge free radicals, which are harmful to human health. There are many kinds of polyphenols with different structures, and their bioavailability, antioxidation and effects on human body are also different. According to the structure, polyphenols can be divided into flavonoids, stilbene, phenolic acids and lignans. At present, more than 8,000 kinds of polyphenols have been isolated and identified in the scientific community. The importance of polyphenols to human health has attracted more and more attention from the scientific community.