摘要
为了丰富速溶咖啡和槟榔产品的种类,以咖啡粉、槟榔多糖多酚、核桃粉和白砂糖为主要配料,研制风味独特的槟酚咖啡。通过单因素试验和正交试验分析,确定了槟酚咖啡的配方。结果表明,槟酚咖啡的最佳配方为咖啡粉20%、槟榔多糖多酚2%、白砂糖42%、核桃粉33%。在速溶咖啡的基础上添加槟榔多糖多酚可以提升咖啡的果酸味和愉悦感,从而改善了传统咖啡的品质。
In order to enrich the variety of instant coffee and areca products,coffee powder,areca polysaccharide and polyphenol,walnut powder and sugar were used as main ingredients to develop Bingfen coffee,which has a unique flavor.The formula of Bingfen coffee was determined by single factor test and orthogonal test.The results showed that the optimum formula were coffee powder 20%,areca polysaccharide and polyphenol 2%,sugar 42%,walnut powder 33%.The addition of areca polysaccharide and polyphenols to instant coffee improves the fruit acid taste and pleasure of coffee,and thus the quality of traditional coffee is improved.
作者
朱晓瑜
邢建华
许启泰
ZHU Xiao-yu;XING Jian-hua;XU Qi-tai(Hainan Green Areca Technology Development Co.,Ltd.,Dingan 571200,Hainan,China)
出处
《湖北农业科学》
2019年第23期154-156,共3页
Hubei Agricultural Sciences
基金
海南省重大科技计划项目（ZDKJ2016003)
关键词
咖啡
槟榔多糖多酚
核桃粉
速溶饮品
coffee
areca polysaccharide and polyphenol
walnut powder
instant drink
