Patented technology increases 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 the 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.
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The main points of roasting coffee beans the quality of coffee also depends on the roasting technology.
Frying determines the aroma of coffee to fry raw coffee beans, which can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology. Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If fried well, the coffee beans will have a very fragrant and sour taste.
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Two varieties of coffee are classified into Arabica and Robusta
At present, the main varieties of coffee grown in the world come from two original varieties: Arabica and Robusta. The planting methods, growth environment and other conditional characteristics of the two are different, and even the caffeine content is quite different. Arabica Robusta is mainly found in tropical Central and South America, Madagascar in west-central and eastern Africa, and Indonesian species in Asia.
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