浅析咖啡烘焙回温点对咖啡品质稳定性的影响
An Analysis of the Influence of Coffee Baking Reheating Point on the Stability of Coffee Quality
闫轩旭 1杜远飞 1梁文娟 2吴传宇1
作者信息
- 1. 福建农林大学,福建 福州 350002
- 2. 云南农业大学食品科学技术学院,云南 昆明 650201
- 折叠
摘要
随着生活水平的不断提升,咖啡越来越受到消费者的欢迎.因此,确保咖啡在烘焙中具备稳定的品质至关重要.基于此,本研究通过大量对比试验,深入研究咖啡烘焙工艺关键步骤,对比多次烘焙过程中各个关键温度点的实验数据得出结论:保证烘焙过程中的回温点稳定,有助于提高烘焙咖啡的稳定性.
Abstract
With the continuous improvement of living standards,coffee is becoming more and more popular among consumers.Therefore,it is crucial to ensure that coffee has stable quality during roasting.Based on this,this study conducted a large number of comparative experiments to deeply study the key steps of coffee roasting technology.By comparing the experimental data of various key temperature points during multiple roasting processes,it was concluded that ensuring the stability of the reheating point during the roasting process can help improve the stability of roasted coffee.
关键词
咖啡/咖啡烘焙/温度控制Key words
coffee/coffee roasting/temperature control引用本文复制引用
基金项目
国家自然科学基金地区科学基金(32160536)
出版年
2024
NETL
NSTL
万方数据