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冰滴咖啡萃取工艺试验

阴苹苹
(中国海洋大学,山东青岛266100)

摘要:本研究针对国内目前比较少见的冰滴咖啡萃取工艺,研究冰滴咖啡风味的影响因素。通过单因素实验和正交试验结合的方式,用感官评价法对萃取结果进行评分,比较分析咖啡粉研磨度、萃取水温、萃取水粉比例、萃取时间对最终萃取风味的影响,比较各项因素对咖啡风味影响程度的大小。通过试验对比找出最佳萃取风味的因素组合。结果表明:四项因素中,咖啡粉研磨度对于风味影响最大,当研磨度为8.5、萃取时间为9h、萃取粉水比例为1∶6、萃取水温为15℃时,风味最佳。

关键词:冰滴咖啡;咖啡萃取;冰滴萃取工艺


Experiment on Cold BrewCoffee Brewing Preparation Methods

YIN Ping-ping
(College of Food Science and Engineering,Ocean University of China,Qingdao 266100,China)

Abstract: The following research aims at the preparation method of cold brew coffee,analyzing the factors which determines the flavor of cold brew coffee. Through the combination of single factor experiment and orthogonal experiment,the extraction results were graded by sensory evaluation method. The effects of grinding degree of coffee powder, extraction water temperature,extraction ratio and extraction time on the final extraction flavor were compared and analyzed,and the effects of various factors on the coffee flavor were compared to find the best combination of the factors. Results show that of the four factors,mesh of coffee powder is the most important factor which affects coffee flavor. When brewed at mesh on 8.5,extraction time on 9 hours,water extract powder ratio on 1∶6,extraction water temperature on 15℃,the flavor of coffee is best.

Key words: cold brew coffee;coffee brewing;cold brewing preparation method

 

(2020年 第23卷 第1期)

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