果味速溶咖啡的研制  

Development of fruit flavored instant coffee

作　　者：杨阳[1] 陈雷[1] 王万东[1] 熊贤坤[1] 何红艳[1] 

机构地区：[1]云南省农业科学院热带亚热带经济作物研究所,云南保山678000

出　　处：《饮料工业》2012年第12期19-22,共4页Beverage Industry

摘　　要：为了丰富速溶咖啡的产品线,满足更多消费者的口味需要,进行了果味速溶咖啡的研制。通过单因素和正交试验,对影响果味咖啡口感的主要因素咖啡粉、白砂糖、果味粉、植脂末的添加量进行了分析。结果表明,果味咖啡的最佳配方为:咖啡粉13.1%、白砂糖47.7%、果味粉7.7%、植脂末32.3%。With a view of diversifying the product line of instant coffee and satisfying more consumers＇ taste, a study was carried out on the development of fruit flavored instant coffee. The main factors affecting the taste of the coffee were investigated by single-factor and orthogonal designs, including the dosages of ground coffee, sugar, fruit powder and coffee whitener. The results indicated the optimal formula as： ground coffee 13.1%, sugar 47.7%, fruit powder 6.9% and coffee whitener 29.2%.

关 键 词：果味 速溶咖啡 正交试验 配方 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]