摘要
以冷萃咖啡加工副产物为原料,采用两种方法生产速溶咖啡粉,对所得的速溶咖啡粉进行感官分析对比,并利用气相色谱—质谱联用技术对其香气成分进行分析鉴定。结果表明:深度加工法生产的速溶咖啡粉相比直接加工法生产的速溶咖啡粉咖啡香气更加浓郁、口感醇正浓厚;深度加工法生产的速溶咖啡粉相比直接加工法生产的速溶咖啡粉多检测分析出22种香气物质;深度加工法生产的速溶咖啡粉中的醛类化合物含量(总面积百分比)、酯类化合物含量(总面积百分比)均高于直接加工法生产的速溶咖啡粉,进一步说明在冷萃咖啡渣后续处理过程,采用酶解结合相对低温萃取的方法,同时后端添加研磨过筛的细粉,对于提升速溶咖啡粉的品质效果是很明显的。
Instant coffee powder was produced from by-products of cold brew coffee processing using two different methods.Sensory analysis was conducted to compare the instant coffee powder obtained from these methods,and gas chromatography-mass spectrometry(GC-MS)was employed to analyze and identify the aroma components.The results indicated that the instant coffee powder produced by deep processing method had a more intense coffee aroma and a richer,smoother taste compared to that produced by direct processing method.Additionally,20 more aroma compounds were detected in the instant coffee powder produced by deep processing method than in that produced by direct processing method.The content of aldehyde compounds(total area percentage)and ester compounds(total area percentage)in the instant coffee powder produced by deep processing method was higher than that produced by direct processing method.This further indicated that in the subsequent processing of cold brew coffee grounds,the method of enzymatic hydrolysis combined with relatively low-temperature extraction,along with the addition of finely ground and sifted powder at the backend,was significantly effective in enhancing the quality of instant coffee powder.
作者
饶建平
RAO Jian-ping(Damin Foodstuff(Zhangzhou)Co.,Ltd.,Zhangzhou 363000,China;Fujian Key Laboratory of Plant Extraction Technology for Beverages,Zhangzhou 363000,China)
出处
《饮料工业》
2025年第4期1-9,共9页
Beverage Industry
基金
中央引导地方科技发展专项(2022L3057)。
关键词
冷萃咖啡加工副产物
研磨过筛的细粉
气质联用
cold brew coffee processing by-products
finely ground and sifted powder
GC-MS
