Development and Flavor characteristics of protein Coffee Beverage

There was a significant difference in the content of chlorogenic acid. It can be explained that in sensory evaluation, 2-1 murm has more special bitterness of coffee than 2-2 Murray. The content of soluble protein in coffee extract increased with the deepening of roasting degree. The pH value of coffee extract reached the lowest value in moderate roasting, and then increased with the increase of roasting degree. In the correlation analysis between chromaticity value and chlorogenic acid / caffeine ratio, the highest multiple correlation coefficient of the regression equation established by variety 2-1murm based on Laomuraqiub * was 0.9783, and the highest multiple correlation coefficient of the regression equation established by variety 2-2MuthX was 0.9601, and the regression equation was yearly 12.459e. Therefore, we can judge whether the coffee beans have reached the best roasting degree according to the color value. In the development of coffee bean milk beverage, firstly, the optimum ratio of coffee, soybean and sugar was determined by sensory evaluation. Under the best baking conditions, the effects of different amounts of NaHCO and NaOH on the pH value of coffee bean milk before and after sterilization, the type and dosage of emulsifier, stabilizer and complexing agent, and the effects of different homogenization temperature, pressure and sterilization conditions on its stability were studied, and their effects on the color and taste of the product were observed. The optimum technological conditions and formula of coffee bean milk beverage were obtained: raw coffee beans were roasted at 230 ℃ for 20 minutes. Coffee beans: soybean: sugar 3.5%, NaHCO0.03%,NaCl0.03%; 4%, sugar 6%, emulsifier monoglyceride 0.3%, stabilizer carrageenan 0.2%, complex complexing agent sodium citrate and sodium tripolyphosphate 0.2%, secondary homogenization temperature 80 ℃, homogenization pressure 22 MPA, sterilization temperature 121 ℃, sterilization time 15min