摘要
印度尼西亚产的罗布斯塔咖啡豆多用于咖啡饮料的工业生产。分析了不同烘焙程度对该咖啡豆香气成分的影响。以水为介质,研究了该咖啡豆烘焙度、粉碎粒度、萃取温度以及萃取料液比对咖啡萃取的影响。通过4因素3水平正交试验确定了最佳处理条件为:烘焙度L=19±1、粉碎粒度No.18-On=70%±1%&Pan<5%、萃取温度90±2℃、萃取料液比1∶14。
Indonesian Robusta coffee bean is commonly used as a raw material in the production of coffee drinks. In this paper, the effect of roasting degree on the composition of volatile odor in the coffee bean was analyzed. With water as the extraction solvent, the influences of roasting degree, ground coffee granularity, extraction temperature and material-water ratio on the extraction of coffee were studied. By orthogonal designs, the optimum technological parameters were found out as： coffee roasting degree L = 19 ± 1, coffee ground granularity No.18-On = 70% ± 1% ＆ Pan 〈 5%, extraction temperature 90 ± 2℃, and material-water ratio 1 ： 14.
出处
《饮料工业》
2010年第4期18-22,28,共6页
Beverage Industry
关键词
印尼罗布斯塔咖啡豆
烘焙度
香气成分
粉碎粒度
咖啡萃取工艺
Indonesian Robusta coffee bean
roasting degree
composition of odor
ground coffee granularity
coffee extraction technology
