The Research Of Vegetable Protein-Coffee Drink And The Analysis Of Its Aroma

This paper optimized the roasting of two kinds of yunnan coffee and analyzed the changes of content of trigonelline, nicotinic acid, chlorogenic acid (CQA) and caffeine in the process of roasting. Moreover, a new drink, coffee-soybean milk was produced, and its optimal proportion and stability was studied.The optimum range for roasting of 2-1-M was shown to be a time of 25-28min at a temperature of 220-228 C. The optimum range for roasting of 2-2-X was shown to be a time of 25-28min at a temperature of 220-228 C.Compare of two kinds of coffee, it is no significant difference in the content of greed coffee, trigonelline, nicotinic acid and caffeine, but the content of chlorogenic acid has significant difference. It can analyze why 2-1-M is bitter than 2-2-X in the sensory test. The content of soluble protein increase with the degree of roasting. The pH of coffee extract reaches the minimum in medium roasting, and increases with the degree of roasting.To the 2-1-M, the correlation coefficient of the model which is the ratio of CQA/Caffeine and color parameter is 0.9783, and the model is y=5.7795e0.5411x. Similarly, to the 2-2-X, the correlation coefficient is 0.9601, and the model is y=12.459e0.2779x. Then color parameters can be used to control the roasting degree.Through sensory score, the optimal proportion of coffee, soybean and sugar was determined. Under the best roasting condition this paper studied the influence of different adding quantity of NaHCO3 and NaOH. Furthermore observed its influence on color and flavor of the product. The effect on the stability of the coffee-soybean milk beverage was investigated, including the different kinds of emulsifiers; thickeners; and the different homogenization conditions and sterilization conditions. The optimal condition of the coffee-soybean milk beverage was as follows: roasting the raw coffee bean 20 minutes under 230 C;the rate of coffee : soybean : sugar is 3.5% : 4% : 6%; NaHCO30.03%, NaCl 0.03%; emulsifiers 0.3%; carrgeenan 0.02%; sodium citrate and sodium tripolyphoshate 0.2%; homogenization time 2 minutes, homogenization temperature 80 C,homogenization pressure 22Mpa; sterilization temperature 121C, sterilization time 15 minutes.