坚果类型风味咖啡的研制  

The Development of Nuts Type Flavor Coffee

作　　者：李婷[1] 鲍晓华[1] 沈明丽[1] 郭洁[1] 陈佩仪[1] 

机构地区：[1]普洱学院,云南普洱665000

出　　处：《安徽农业科学》2017年第19期84-85,89,共3页Journal of Anhui Agricultural Sciences

基　　金：云南省大学生创新创业训练计划项目([2014]107号)

摘　　要：[目的]研究坚果类型风味咖啡的最佳配方。[方法]采用焙炒法,以咖啡为主要原料,配用花生仁、葵花籽、盐等配料,焙炒不同时间,通过SCAA杯测法进行感官评价。[结果]配方5最佳,其配方为咖啡50 g、花生仁4 g、葵花籽8 g、糯米2 g。该风味咖啡的咖啡香味浓郁,口感平衡好,酸味中等,大众易接受,口感香气和滋味较为丰富,醇厚度较高。[结论]该研究为坚果类型风味咖啡的进一步研究提供理论依据。[Objective]To study the best formula of nuts type flavor coffee.[Method]With coffee as the main ingredient, plus peanut, sunflower seed, salt and other components,sensory evaluation was carried out with roasting differet times by SCAA cupping method.[Result]Formula 5 was optimal, including coffee of 50 g, peanut of 4 g and sunflower seeds 8 g, glutinous rice of 2 g. This coffee was of strong coffee fragrance, balance of mouth feel and acidity of medium, which was easily accepted by the most of the consumers. At the same time, aroma and taste was rich and mellow. [Conclusion]The study providestheoretical basis for further study of the nut typeflaor coffee.

关 键 词：风味咖啡 焙炒 配方 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]