喷淋滴滤法咖啡提取工艺的研究  

Study on coffee extraction technology of hot water-shower drip

作　　者：胡国伟[1] 舒志成[1] 肖林平[1] 

机构地区：[1]杭州娃哈哈集团有限公司,杭州310018

出　　处：《食品科技》2008年第11期74-76,共3页Food Science and Technology

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.

关 键 词：咖啡研磨粉 萃取工艺 咖啡提取工艺 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]