摘要
咖啡提取是生产咖啡饮料的关键工序,采用较先进的喷淋滴滤法工艺进行咖啡提取实验,找出影响该工艺咖啡提取率的关键因素:水温、咖啡粉与水的比例、咖啡焙烤程度(L值),最佳的工艺参数为:水温95～98℃、咖啡粉与水的比例1∶13～1∶14、咖啡焙烤度L值31.8～40.5。
Coffee extraction is a key working procedure in coffee beverage production, in this paper the coffee extraction experiments with hot water-shower drip were applied. The key factors which affect coffee extraction yield were water temperature, ratio of coffee ground and hot water and coffee roast extent. The optimum technological parameters were： hot water of 95-98 ℃, coffee ground and water ratio of 1：13-1：14, coffee roast L value of 31.8-40.5.
出处
《食品科技》
CAS
北大核心
2008年第11期74-76,共3页
Food Science and Technology
关键词
咖啡研磨粉
萃取工艺
咖啡提取工艺
coffee ground
extraction technology
coffee extraction technology
