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Stimulant Foods - Coggle Diagram
Stimulant Foods
making instant coffee
- make an infusion by soaking the ground beans in water
- spray drying (atomization): liquid > dried into small particles
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- agglomeration: particles > combined to form larger pieces > creating the instant coffee
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- freeze-drying (lyophilization): coffee > can also be frozen to create a more soluble product
- start with green coffee beans
process of cocoa
- harvesting: cocoa is collected by hand + each pod (maraca) > contains 25-40 cocoa beans
- fermentation: beans > fermented to improve flavor + remove the pulp
- drying: beans > dried to preserve them
- cleaning & sorting: beans > cleaned + sorted by quality
- chocolate production: beans can be used to make chocolate > may include the addition of fats other than cocoa butter
types of tea
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green tea: leaves > quickly steamed or roasted to prevent fermentation > preserving their green color & delicate flavor
red tea (Pu-erh): fermented for a long time > giving it a unique flavor + made from older leaves + often associated with health benefits
black tea: fully fermented, dark in color & strong in flavor
green coffee beans
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harvested, cleaned & processed
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decaffeinated coffee
process involves soaking the coffee beans in water, using solvents to extract the caffeine & then drying the beans
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common solvents used: chemicals eg. dichloromethane (CH2Cl2), acetate (AcEt) & supercritical carbon dioxide (CO2) > used for extraction
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roasting coffee
natural roasted coffee: made by roasting green coffee beans until they develop the typical coffee flavor & color
roasted coffee with sugar: sometimes sugar is added during roasting to create a caramelized outer layer + more common in Spain & Portugal
after being processed > coffee beans are roasted to develop the aroma, color & flavor we associate with coffee
cocoa
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rich in theobromine, antioxidants & fat (52-56% fat content) > give it its energy & health benefits
comes from the seeds of the Theobroma cacao plant + originates from South America + also grown in Africa
tea
tea plants > harvested by hand + there are over 1,500 varieties of tea > depending on the region & climate
key compounds in tea > caffeine (for stimulation), polyphenols (for astringency, taste, antioxidants & color) & essential oils (for flavor)
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black tea
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after fermentation, the leaves > dried in ovens
leaves > withered (dried partially), rolled & fermented for several hours
types of coffee
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roasted coffee with sugar (Torrefacto): roasted with added sugar > gives it a darker color & different taste + often used to hide poor-quality coffee beans + common in some countries like Spain
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instant coffee: concentrated form of coffee + made by extracting flavors from roasted coffee beans using only water without any acid or bace added