《咖啡类饮料》国家标准正式发布

2014年7月8日。由中国饮料工业协会技术工作委员会牵头起草的《咖啡类饮料》国家标准由国家标准化管理委员会批准发布，编号为GBT30676—2014，实施日期为2014年12月1日。《咖啡类饮料》是国内首个咖啡饮料标准，填补了国内饮料标准体系中咖啡类饮料标准的空白。标准中除规定了咖啡饮料的特征性指标咖啡因的含量外，     

2021中国茶和植物饮料发展研讨会中国饮料工业协会咖啡饮料分会成立大会暨2021中国咖啡饮料发展论坛预通知

各会员单位、有关饮料生产企业、供应商企业及科研院校:近年来,茶类饮料和植物饮料因其"天然健康、功能多样"等特点,受到越来越多消费者的喜爱,并以多元、细分、跨界、创新的产品迅速抢占消费市场。2020年,越来越多的食品饮料企业在布局或加码茶类饮料和植物饮料品类,茶类饮料市场创新不断、新品迭出;植物饮料市场百花齐放、功能多样……随着消费者对咖啡文化认知度的提升以及咖啡类饮料市场的多元创新发展,咖啡类饮料也逐渐成为饮料行业的重要品类。     

咖啡文化拥抱世界

咖啡与茶、可可并称世界三大饮料，咖啡以其浪漫醇香和温柔的苦涩拥抱了全世界。     

咖啡文化拥抱全世界

咖啡与茶、可口可乐并称为世界三大饮料。但咖啡又不仅仅是一种饮料，它以其浪漫醇香和温柔的苦涩拥抱了全世界。     

咖啡药用价值的研究

咖啡是一种洋饮料，在世界三大饮料中雄居第一。近年来，国人对这种洋饮料兴趣日浓，君不见城市中咖啡厅不断增多，饮咖啡的队伍不断扩大。当然，人们对它褒贬不一，毁誉参半。本文本着”兴其利而避其害”的原则，将近年来对咖啡药用价值的研究综述如下，供读者参考。     

茶饮料国家标准的制订开始征求意见

刚刚在厦门结束的2006年中国茶、咖啡、植物饮料发展研讨会由中国饮料工业协会主办，会议对茶饮料国家标准进行了内部征求意见，并将在此基础上编写征求意见稿。     

喝咖啡如何化险为“宜”

泰国产“红牛”饮料因咖啡因含量超标而被禁售，这起事件让人们重新审视咖啡因这种成分以及咖啡这种饮料：咖啡因到底有多危险？喝咖啡对健康会有多大影响？如何安全地喝咖啡？     

枸杞奶咖啡复合饮料的研制

采用枸杞、牛奶、咖啡为主要原料研制出复合饮料，对枸杞奶咖啡复合饮料的加工工艺进行了初步的探讨，并采用正交试验，对影响产品品质的主要因素进行了分析。结果表明，最佳配方为40%枸杞汁、9%牛奶、3%咖啡、8%蔗糖、0.4%复合稳定剂。     

新型饮料市场报告

相比传统的碳酸饮料、果汁饮料及瓶装水等的市场，运动及能量饮料、冰茶和冰咖啡、新兴的混合型饮料在全球市场中只有很少的份额，但英国Caadean公司Ray Rowlands认为，这些产品的市场前景还是非常乐观的。     

链接过程与灌装技术在牛奶加工中的完美组合

理想配套,不仅可应用于各种饮料,也适用于其他的相关行业。传统的市场产品,如鲜奶加工厂不仅生产和灌装牛奶混合饮料、酸奶饮料及添加果料和香精的乳清饮料,同时还生产咖啡牛奶和其他咖啡饮料。     

A review on coffee leaves: Phytochemicals,bioactivities and applications

Abstract

Coffee leaves have a long history for use as ethnomedicine and tea beverage by locals from countries where coffee plants grow. Recently, attentions have been paid to their health benefits to human beings because of abundant bioactive components in coffee leaves. However, the researches related to the bioactivities, applications, and the impacts of processing methods on the phytochemical composition and activities of coffee leaves are scarce. The reviews specific to coffee leaves in these aspects are rare too. Due to the growing interests to coffee leaves, in this review, the chemical compositions in coffee leaves and the influence of environmental conditions and processing methods on them were summarized. Furthermore, various applications of coffee leaves, including ethnomedicine, coffee leaf tea, therapeutic agent, packaging material, tobacco substitute, organic fungicide, personal hygienic products, and animal feed et al. were presented. The future prospects of coffee leaves are also discussed. In conclusion, coffee leaf is a very promising resource in the areas of food and industry, especially, in the beverage industry. The researches in understanding impacts of the processing methods on the phytochemicals, enzymes, bioactivities, and flavor of coffee leaves are highly needed.     

Amino acid profiles in unripe Arabica coffee fruits processed using wet and dry methods

The quality of natural coffee produced in Brazil is quite variable. Fruits at different stages of maturation can be found on the same plant, and unripe fruits are naturally present during the harvest. The pulping of ripe fruits can be effectively used to improve the quality of the coffee, as the ripe fruits will be separated from the unripe fruits; however, the presence of a portion of unripe fruit (with lower quality) in the processing is unavoidable. The wet processing of immature coffee fruit appears to be a potential way of improving its quality. According to the coffee processing used post-harvest, changes were observed in the levels of free amino acids in immature coffee beans. Among the amino acids present, asparagine is the primary amino acid found in unripe coffee beans. Asparagine produces acrylamide, a potentially harmful substance generated during the course of the Maillard reaction. In this study, amino acids in immature coffee beans were analysed using reversed-phase chromatography and ultraviolet detection after the derivatisation with phenylisothiocyanate. The amino acid profiles of the immature coffee beans demonstrated that asparagine is present at more significant levels when immature coffee fruits were processed via dry processing, as compared to wet processing.     

Metagenomics and metabolomic profiles of Coffea canephora processed by honey/pulped natural technique

Post-harvest processing of coffee is the dominant factor affecting the metabolite composition and quality of the final brew. This study proposes a novel coffee processing method based on an established semi-dry process. Honey/pulped natural coffee (HC) process combines fermentation and drying excluding the washing stage thus conserving water, unlike wet method. Robusta coffee (Coffee canephora) mucilage was monitored for the evolution of bacterial and fungal diversity along with metabolites produced. Lactic acid bacteria (LAB) (48%) and the major fungal community of Wallemia (31%), a selective marker of Robusta coffee fermentation, were predominant throughout the processing. The process modulates volatiles without significantly affecting the total polyphenols (4.66%), chlorogenic acid (2.07%), caffeine (1.66%), trigonelline (0.53%) and theophylline (0.16%). HC contained compounds like 2-methoxy-4-vinyl phenol, 2-furancarboxaldehyde, 5-methyl-, acetic acid, pyrazine, methyl-, 2-propanone, 1-hydroxy-, and furfural that promotes sweet, caramelly, nutty, pungent and hazelnut taste to coffee.     

Influence of processing on the generation of γ-aminobutyric acid in green coffee beans

A determination of the concentrations of free amino acids in differently processed green coffees indicated the nonprotein amino acid -aminobutyric acid (GABA), a well-known plant stress metabolite, to be present in raw coffee beans (Coffea arabica L.) in significantly varying amounts. The GABA content of unwashed Arabica beans (green coffee produced by the dry processing method) was always markedly higher than that of washed Arabicas (wet processing method) as well as that of untreated seeds. This result underlined the assumption that during postharvest treatment a significant metabolism occurs within coffee seeds. A putative relation between drought stress of the coffee seeds and postharvest treatment methods is discussed. The GABA content of green coffee beans may serve as a potent tool to characterize the type of postharvest treatment applied in coffee processing.     

QUANTIFYING ADULTERATION IN ROAST COFFEE POWDERS BY DIGITAL IMAGE PROCESSING

Abstract A new method based on digital image processing used to quantify adulteration in roast and ground coffee beans is presented in this study. Pure arabica coffee and mixtures of coffee husks and straw, maize, brown sugar and soybean were produced in our laboratory as investigation materials. Red/Green/Blue (RGB) color composites, magnified twelve times, were generated using a Charge Coupled Device (CCD) camera connected to a stereo microscope and a personal computer with an image processing software package. The percent areas of the contaminants in each image were calculated by the Maximum Likelihood supervised classification technique. Best-fit equations relating weight percentage (g.kg^-1) and the percent areas were obtained for each coffee contaminant. To test the method, 247 coffee samples of different amounts and types of adulterants were analyzed in the laboratory. The results showed that the new method developed can analyze precisely and quickly a large number of ground coffee powders.     

Recovery of Phenolic Antioxidants and Functional Compounds from Coffee Industry By-Products

The recovery process of the phenolic compounds from the coffee industry by-products and their antioxidant activity were investigated in this work. The coffee by-products (coffee pulp, husk, silver skin, and spent coffee) were obtained from coffee processing industry. The phenolic conserves were extracted using solvent mixture of isoproponal and water. The yield of the conserve was highest in case of silver skin (25%) followed by spent waste (19%) and cherry husk (17%) when pretreated with viscozyme. The conserve enclosed chlorogenic acid as major component when analyzed with high-performance liquid chromatography. The bioactive conserves prepared from coffee by-products possessed 65%–70% antioxidant activity. Apart from these, the coffee by-products encompassed total dietary fiber of 40%–80%. Whereas the soluble and insoluble fiber proportion of the coffee by-product ranged between 16–35% and 18–64%, respectively. The antioxidant activity of coffee by-product fiber ranged from 1.5 to 2.0 mmol trolox/100 g and is analogous to that of widespread fruits and fresh vegetables. The hydration properties such as water holding capacity of each by-product was strictly related to the amount of insoluble fiber and to the granulometry. This is the first report on the isolation of bioactive and functional compounds from coffee by-products and can be a source of new value-added products such as phenolic antioxidant adjunct for food processing.     

Behaviour and reduction of ochratoxin A in green coffee beans in response to various processing methods

 As a consequence of unfavourable harvests, processing conditions or unsuitable transport and storage conditions, unprocessed food and food products may contain ochratoxin A (OTA). This substance has also been found on green coffee beans imported by the coffee roasting industry. The German Coffee Association has initiated a program to check whether existing technologies for the quality control, selection and/or treatment of green coffee beans are appropriate for the reduction of the levels of this mycotoxin. The results showed that all types of processing evaluated, especially decaffeination with solvents, reduced OTA levels significantly. An earlier study has shown that coffee roasting and extraction (in the case of soluble coffee) led to a reduction in the levels of OTA. Received: 28 July 1998 / Revised version: 16 November 1998     

Inactivation of A. ochraceus spores and detoxification of ochratoxin A in coffee beans by gamma irradiation

Ochratoxin A (OTA) produced in food by Aspergillus ochraceus is known to cause adverse health effects. Among the plantation products, green coffee beans are prone to fungal attack and get contaminated with OTA frequently. A fungal strain isolated from green coffee beans was characterized by morphological analyses as well as internal transcribed spacer (ITS) and 5.8S rDNA sequencing, turned out to be A. ochraceus, however, nontoxigenic. Hence, additional strains of A. ochraceus were procured and characterized for toxin production. Presterilized green coffee beans were spiked with a toxigenic strain and treated with gamma radiation. Minimum inhibitory dose (MID) of gamma radiation for 10(4) and 10(8) spores of A. ochraceus strain per 10 g of green coffee beans was found to be approximately 1 and approximately 2.5 kGy, respectively. The radiation treatment (10 kGy) almost degraded the preformed or in vitro added OTA (50 ppb) in coffee beans. OTA degradation was found to be enhanced with increase in moisture content. Cytotoxicity in terms of cell viability was found to be reduced significantly for radiation treated OTA in MTT [3-(4,5-dimethylthiazole-2yl)-2,5-diphenyl tetrazolium bromide] assay as well as flow cytometric analysis when studied using human intestinal epithelial (Int-407) cells. Similar finding was also observed with E. coli MG1655 cells. Thus the inclusion of gamma radiation treatment in the postharvest processing chain of green coffee beans could help in eliminating toxigenic fungi as well as destroying preformed OTA without affecting the sensory attributes. PRACTICAL APPLICATION: In general, mycotoxins including ochratoxin A (OTA) are highly stable to detoxifying agents. Green coffee beans are prone to fungal attack and could get frequently contaminated with the OTA due to improper drying or rehydration during storage. Gamma radiation processing of green coffee beans was found to eliminate the A. ochraceus spores as well as inactivate OTA without affecting its sensory attributes. Thus inclusion of gamma radiation in the postharvest processing chain of green coffee beans would be very useful for consumer safety and coffee trade.     

Research on the origin, and on the impact of post-harvest handling and manufacturing on the presence of ochratoxin A in coffee

The major risk factors and processing steps that can lead to contamination of green coffee with ochratoxin A (OTA) have been identified. Surveys of the green coffee production chain indicate that Aspergillus ochraceus and A. carbonarius are the most potent OTA producers on coffee. Both have been successfully grown in vitro on green coffee and coffee cherries, respectively, producing high amounts of OTA (5-13 mg kg -1 ). The so-called dry processing of coffee, which is cherry drying, was identified as one of the steps during which OTA formation can take place, particularly under humid tropical conditions. Cherries contain sufficient amounts of water to support mould growth and OTA formation during the initial 3-5 days of drying on the outer part of the cherries. Not surprisingly, after dehulling, husks can be highly contaminated with OTA, as also indicated by its enhanced concentration in soluble coffees adulterated with husks and parchment. A minimum water activity of 0.80 (about 14% MC) is required for in vitro OTA production on green coffee, a fact that does not rule out the possibility of OTA contamination due to improper transportation and storage of green coffee. However, this appears not to be a major route for OTA contamination of coffee. OTA contamination can clearly be minimized by following good agricultural practice and a subsequent post-harvest handling consisting of appropriate techniques for drying, grading, transportation and storage of green coffee; these procedures are well established.