咖啡花茶加工工艺  

Processing Technology of Coffee Flower Tea

作　　者：毕晓菲[1] 何红艳[1] 杨旸[1] 张晓芳[1] 胡发广[1] 程金焕[1] 李亚男[1] BI Xiaofei;HE Hongyan;YANG Yang;ZHANG Xiaofang;HU Faguang;CHENG Jinhuan;LI Yanan(Institute of Tropical and Subtropical Cash Crops,Yunnan Academy of Agricultural Sciences,Baoshan 678000,China)

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：《热带农业科技》2023年第2期53-55,共3页Tropical Agricultural Science & Technology

基　　金：国家重点研发计划(2022YFF130240403);保山市科技计划项目(2022ZC03)。

摘　　要：咖啡是世界三大饮料作物之一,目前咖啡花相关的研究相对较少,利用率极低。咖啡花茶经济价值高,咖啡花茶加工工艺的研究可以显著提高咖啡的经济价值。文章阐述咖啡花的主要营养成分和咖啡花茶主要加工工艺要点,以期为咖啡花茶的综合利用和生产加工提供参考。Coffee is one of the three major beverage crops in the world.Coffee beans are mainly baked into instant powder,cold extract powder or roasted beans are brewed and drunk according to a certain water powder ratio.However,there is relatively little research on coffee flowers and the utilization rate is extremely low.The economic value of coffee flower tea is as high as 100 yuan/100g.The economic value of coffee flower tea can be significantly improved through the production of coffee flower tea.In view of this,through coffee industry research and literature review,this paper expounds the main nutrition and functional components of coffee flower,summarizes the main production process of coffee flower tea,in order to provide technical support for the utilization of coffee flower tea.

关 键 词：咖啡 花茶 加工工艺 综合利用 

分 类 号：S571.2[农业科学—作物学] TS273[轻工技术与工程—农产品加工及贮藏工程]