Development of extraction process and characterization of cold brew coffee

咖啡在加拿大和世界其他地方是最受欢迎的饮料之一。虽然加拿大不生产咖啡豆，但它确实进口了大量的绿豆，用于加工成高附加值的产品。咖啡富含抗氧化剂，可以降低患心血管疾病、2型糖尿病、阿尔茨海默氏症和帕金森氏症的风险。在过去的几年里，冷煮咖啡迅速被消费者接受，因为它比传统的热煮咖啡更少苦味和更少的酸性。对于对饮料的酸度和苦味敏感的消费者来说，这一特性是可取的。此外，从健康的角度来看，减少苦味也使黑咖啡(即无糖和奶油)更容易为消费者所接受，从而减少他们的卡路里摄入量。冷冲咖啡的温和特征可归因于冲泡过程，即在冷藏或温度下将磨碎的烘焙咖啡浸泡在水中，持续时间较长(12至24小时)。这一过程带来了一些独特的技术和产品挑战，必须克服这些挑战才能确保商业成功。目前，基于系统研究的综合信息在冷冲咖啡文献中基本上是不存在的。拟议的研究将使工业合作伙伴能够利用学术界的专业知识，更好地了解冷冲咖啡的提取和固有特性，这在扩大其工作台专有工艺的规模期间具有战略重要性。通过培训高素质的人员，该项目的目标是：(1)对冷饮提取过程有基本的了解；(2)设计和制造连续冷饮咖啡提取的台式原型，以扩大到中试工艺；(3)了解气泡对咖啡提取和发泡性能的影响；(4)表征咖啡酿造的物理化学性质。虽然该项目的主要受益者是工业合作伙伴，但通过增加加拿大咖啡业在国内和国际冷饮咖啡市场的竞争优势，所获得的科学知识将有利于整个加拿大咖啡业。

Coffee is one of the most popular beverages in Canada and elsewhere the world. Although Canada does not produce coffee beans, it does import a large quantity of green beans for processing into highly value-added products. Coffee is rich in antioxidants, which have been implicated in reducing the risk of cardiovascular disorders, type 2 diabetes, Alzheimer's and Parkinson's diseases. Over the past few years, there is a rapid acceptance of cold brew coffee by consumer because it is less bitter and less acidic than the conventional hot brewed coffees. This characteristic is desirable to consumers who are sensitive to the acidity and bitterness of the beverage. Also, from a health perspective, the reduced bitterness also makes black coffee (i.e., no sugar and crème) more amenable to consumers, thereby reducing their calorie intake. The milder profiles of cold brew coffee are attributable to the brewing process which involves steeping roasted coffee ground in water at refrigerated or temperature, for an extended duration (12 to 24 h). This process presents some unique technical and product challenges that must be overcome to ensure commercial success. Currently, integrated information based on systematic studies is largely non-existing in the literature for cold brew coffee. The proposed research will allow the industrial partner to leverage academia expertise to develop better understand on the extraction and inherent properties of cold brew coffee, which is of strategic importance during the scale up of their bench top proprietary process. Through training of highly qualified personnel, the objectives of this project are: (1) Development of fundamental understanding of cold brew extraction process; (2) Design and build benchtop prototypes for continuous cold brew coffee extraction, to be expanded to pilot-scale process; (3) Understanding the effects of bubbles on brew extraction and foaming properties; (4) Characterizing physicochemical properties of coffee brews. While the main beneficiary of the project is the industrial partner, the scientific knowledge derived will be beneficial for the Canadian coffee industry in general, through increasing their competitive advantage in the domestic and international cold brew coffee markets.