咖啡生产中保香留香的方法概述  

Summarizing of Method of Retaining Fragrance on Coffee Production

作　　者：石有权 李南[2] 代妮娅 Shi Youquan;Li Nan;Dai Niya(Faculty of Chemical Engineering,Yunnan Provincial Light&Textile Industrial Design Co.,Ltd.,Kunming 650000,China)

机构地区：[1]云南省轻纺工业设计院有限公司,云南昆明650000 [2]昆明市粮油饲料产品质量检验中心,云南昆明650000

出　　处：《云南化工》2023年第1期113-115,共3页Yunnan Chemical Technology

摘　　要：咖啡中的香味物质主要是挥发性物质。速溶咖啡生产工艺会造成咖啡香味物质的损失。介绍了焙炒、抽提、干燥3个关键环节对咖啡香味的影响,还从脱臭、萃取、增香、香味回收4个方面简单介绍了生产过程中的保香留香技术,以及改善咖啡香味的方法。The most aroma of coffee is the volatile substances.Instant coffee production process might cause the loss the aroma of coffee.In this paper,the three key processes of roasting,extraction and drying effect on coffee aroma were illustrated.The article introduced the technology of retaining of fragrance of instant coffee and the method of improve coffee fragrance from the four aspect of deodorization,extraction,flavor,aroma recovery.

关 键 词：咖啡 香味 速溶咖啡 可溶咖啡粉 

分 类 号：TS190[轻工技术与工程—纺织化学与染整工程]