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I came into contact with instant coffee in college. .....
Later, I worked and spent more time in coffee shops and drinking freshly ground coffee. I haven't been exposed to instant coffee for a long time. Now I have been exposed to fine coffee, and I have started to drink fine coffee. I won't drink instant coffee, because instant coffee is not to my taste, especially creamy and easy to get fat. .....
Recently, I paid attention to a news that Chinese coffee companies successfully used "Walnut 007" to replace non-milk powder for the first time in the world. It is reported that the product uses "Walnut 007" to completely replace the non-dairy creamer, which not only injects new flavor into the new product, but also avoids the harm of non-dairy creamer to people's health. It focuses on "green food brand" to let consumers drink green and healthy three-in-one coffee, mainly because non-dairy creamer is unhealthy.
"panic" caused by non-dairy creamer
It is reported that non-dairy creamer (commonly known as "creamer") is made from refined vegetable oil by high-temperature hydrogenation and drying. Its low protein and saturated fatty acids are not easily absorbed by human body, and if you eat too much saturated fatty acids, you will have symptoms such as acid regurgitation and nausea. It is an unhealthy food additive. Especially in the process of hydrogenation, it is easy to modify vegetable oil and produce excessive trans fatty acids. Both of these fatty acids have adverse effects on human health, especially trans fatty acids, which will cause damage to cardiovascular health.
In real life, non-dairy creamer is widely used in food production and processing, such as bread and cakes. Especially in three-in-one coffee, milk tea and other beverage ingredients, the content of non-dairy creamer is high. For example, the three-in-one coffee, which has the highest market share in China, contains nearly two-thirds of non-dairy creamer in its formula. More and more consumers in China report that drinking 3-in-1 coffee or milk tea with high non-dairy creamer content is prone to discomfort such as getting angry and fatigue.
Over the years, non-dairy creamer has become an unspeakable "secret" in the food industry. The industry has not found a substitute for non-dairy creamer, so it can only be used. In recent years, many domestic mainstream media reported that trans fatty acids have great health risks, saying that "trans fatty acids are a time bomb on the table", which caused great anxiety in the industry and the public. Relevant domestic departments and experts also said that excessive intake of trans fatty acids will indeed increase the risk of cardiovascular and cerebrovascular diseases.
In order to avoid the risk caused by excessive intake of trans fatty acids, the World Health Organization (WHO) suggested in 2003 that the energy supply ratio of trans fatty acids should be lower than 1%. The results of "dietary intake level and risk assessment of trans fatty acids among residents in China" published by China National Food Safety Risk Assessment Center on 20 13 show that the energy supply ratio of trans fatty acids among residents in big cities such as Jingguang is 0.34%, which is much lower than that of WHO (
Can long-term drinking make you fat?
Drinking three-in-one instant coffee for a long time is easy to get fat.
The heat per 100g of instant coffee is about 200-500 calories, which is not low, and varies according to the composition of the product. The popular three-in-one instant coffee is an industrial synthetic product, which is mainly composed of sugar, lipid coffee partner and coffee. Its nutritional components are not as good as traditional coffee brewed with fresh coffee beans, with high fat and sugar, and low content of high-quality protein and caffeine, so it may lose the essence of coffee in the production process.
Because instant coffee is not low in calories, its sugar content is also high. A bag (15g) of instant coffee contains 80% sugar, while the daily limit for adults is 50g. This shows that instant coffee is a high-calorie and high-sugar food. So drinking instant coffee for a long time will make you fat.
Why does it dissolve instantly?
Although we drink "instant coffee", it feels different from freshly ground coffee. Why does instant coffee dissolve? Will freshly ground coffee dissolve? Let's analyze in detail why instant coffee is soluble. There are three reasons:
Processing technology of instant coffee
First of all, we need to know what is the charming aroma of coffee, which comes from the aromatic oil in coffee. This aromatic oil is the soul of coffee's charming aroma and taste, but good things are always perishable and aromatic oil is easy to volatilize, so even roasted coffee beans should be drunk within two weeks to a month, and the production process of instant coffee is bound to disappear soon.
At present, there are two main production processes of instant coffee, one is spray drying and the other is freeze drying.
spray drier
Ordinary powdered instant coffee is usually made by spray drying concentrated coffee liquid and adding some creamer and sugar to taste. When the coffee liquid is spray-dried at high temperature, the aromatic oil in coffee will disappear quickly. Make a metaphor to make everyone understand better. Can the sprayed perfume still retain its original fragrance?
freeze drying
The production process of high-quality granular instant coffee, which is more expensive, is also very advanced, that is, freeze-drying The principle is that after the coffee liquid is frozen, the water in the coffee liquid sublimes in vacuum to obtain dry coffee particles. But even with this process, a large amount of aromatic oil in coffee is inevitable.
Why does it dissolve instantly?
Because of the cost, Robusta coffee is certainly chosen for instant coffee. In addition, broken beans, bad beans and stunted varieties are often roasted and ground directly without screening.
Anyway, only caffeine is extracted, and the aroma can be blended with various flavors and additives, which leads to the low quality of coffee beans for making instant coffee. Generally, Robusta beans have poor flavor, sour and dull, and the flavor difference between different regions and different climates will not be too great. When it is not roasted, it smells like raw peanuts. The aroma after roasting is usually between the smell of wheat tea (light roasting) and the smell of rubber tires (deep roasting), so it is difficult to show a detailed aroma. So its price is only half that of Arabica beans.
Carcinogenic risk
In 2005, the People's Republic of China and the Ministry of Health declared acrylamide a carcinogen, and the intake of children was 2-3 times that of adults. Instant coffee also contained carcinogens.
According to the announcement, acrylamide is a chemical substance and a raw material for the production of polyacrylamide, which can be used for industrial purposes such as sewage purification. The results of animal experiments show that acrylamide is a possible carcinogen. Epidemiological observation of occupational exposed population shows that long-term low-dose exposure to acrylamide can cause drowsiness, mood and memory changes, hallucinations and tremors, accompanied by peripheral neuropathy (glove feeling, sweating and muscle weakness).
Why don't I drink instant noodles? There are too many reasons. .....
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