冷萃咖啡制备技术及其风味特征研究进展  

Research Progress on Preparation Technology and Flavor Characteristics of Cold Brew Coffee

作　　者：高敏[1,2,3] 蔡妍培 吴继红[1,2] 王一盛 黄春[4] 劳菲 GAO Min;CAI Yanpei;WU Jihong;WANG Yisheng;HUANG Chun;LAO Fei(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;National Engineering Research Center for Fruit and Vegetable Processing,Key Laboratory of Fruit and Vegetable Processing,Ministry of Agriculture and Rural Affairs,Beijing Key Laboratory for Food Non-thermal Processing,Beijing 100083,China;Xinghua Industrial Research Centre for Food Science and Human Health,China Agricultural University,Xinghua 225700,China;Topower Technology Limited,Xinghua 225700,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家果蔬加工工程技术研究中心,农业农村部果蔬加工重点实验室,北京市食品非热加工重点实验室,北京100083 [3]中国农业大学(兴化)健康食品产业研究院,江苏兴化225700 [4]顶能科技有限公司,江苏兴化225700

出　　处：《食品工业科技》2023年第3期508-521,共14页Science and Technology of Food Industry

基　　金：中国农业大学兴化健康食品产业研究院开放基金(201907);“中国农业大学2115人才工程”。

摘　　要：冷萃咖啡是指用冷水或冰水浸泡或滴加至烘焙咖啡粉所得的具有咖啡风味的液体。近两年其线上的销售量呈爆发式增长,深受青年一代的喜爱。相比传统的热冲咖啡,冷萃咖啡具有更加顺滑的口感和更少的苦味。对冷萃咖啡制备技术、风味化学成分和感官特征的科学研究近年来才逐渐兴起,围绕以上三个研究切入点简单介绍了现有冷萃咖啡的基本类型,全面总结了冷萃咖啡制备及其风味改良的相关技术专利,并系统介绍了评价冷萃咖啡品质的常用指标和工艺参数,综述了冷萃咖啡感官描述和典型咖啡特征风味化合物,为冷萃咖啡的规模化生产和进一步推广提供理论参考和实践指导。Cold brew coffee refers to coffee-flavored liquid obtained by steeping or dripping roasted coffee bean grounds with cold or iced water.Cold brew coffee is in trend and highly favored by the young generation,with its online sales bloomed in the past two years.Compared to traditional hot brew coffee,cold brew coffee is claimed to have a smoother mouth feel and less bitter taste.The scientific research on cold brew coffee preparation technology,chemical composition and sensory property has gradually sprung up in recent years.Basic types of cold brew coffee are introduced from the three above mentioned perspectives.Technical patents in relevant to cold brew coffee preparation and flavor enhancement,as well as the commonly used quality indicators and process parameters of cold brew coffee are comprehensively summarized.The sensory description and characteristic flavor compounds of cold brew coffee are reviewed.Valuable theoretical reference and practical guidance for large-scale cold brew coffee production and further promotion will be provided.

关 键 词：冷萃咖啡 感官品质 影响因素 风味物质 差异 

分 类 号：TS201.2[轻工技术与工程—食品科学]