Introduction to the nutritional composition of coffee beans the preservation methods of high-quality coffee beans

Coffee beans-nutrients

Caffeine

Caffeine is the most eye-catching of all the ingredients of coffee. It is a kind of phytoflavin (animal muscle ingredient). Its properties are the same as theobromine in cocoa, green tea contains the same theophylline, and the percentage of reduction after baking is very small. Caffeine has a wide range of effects. It can accelerate the metabolism of the human body and keep people clear-headed and sensitive. The refreshing effect of coffee is very popular. Some people will lose sleep after drinking coffee at night, while others will be nervous and overexcited if they drink too much coffee, but many people will not be affected at all. Once we understand the body's response to caffeine, we can use it to meet our needs. Drinking a cup of delicious coffee before the exam or long-distance driving will certainly reduce fatigue.

Tannic acid

After extraction, tannic acid will turn into a yellowish powder, which can easily blend into water, and after boiling, it will decompose and produce pyrosylic acid, which will make the coffee taste worse, and if it is brewed and left for several hours, the color of the coffee will become thicker than when it was just brewed, and it is also less tasty, so there is the saying that "it is best to drink it as soon as possible."

Fat

The fat contained in coffee plays a very important role in flavor. After analysis, it is found that there are many kinds of fat in coffee, the most important of which are acidic fat and volatile fat. Acidic fat means that the acidic strength of fat varies with different types of coffee, and volatile fat is the main source of coffee aroma. Once the fat in roasted coffee beans comes into contact with the air, it will change chemically and the taste will get worse.

Protein

The main source of calorie is protein, and like dripping coffee, most of the protein will not dissolve, so no matter how much coffee you drink, the nutrition you get is limited, which is why coffee will become a sacred food for dieters.

Sugar

Without sugar, you will not only feel the bitterness of caffeine and the sour taste of tannin, but also feel sweet, which is caused by the sugar contained in the coffee itself. After baking, most of the sugar will be converted to caramel, bringing a unique brown to the coffee.

Mineral substance

There are lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon and so on, because the proportion of very little affect the flavor of coffee is not big, combined to bring only a little astringent taste. Crude fiber: raw bean fiber will be carbonized after baking, this carbon and sugar caramelization combine with each other to form the tone of coffee, but the fiber turned into powder will have a considerable impact on the flavor of coffee. Therefore, we do not encourage the purchase of powdered coffee beans, because we are unable to taste the flavor of the coffee.