摘要
随着咖啡消费人群的不断增加,人们对咖啡的品质与风味要求也越来越高。烘焙是咖啡加工的核心过程。高品质的烘焙不仅能彰显原料本身独特的风味特性,还能通过调整烘焙工艺,满足消费者独特的口感需求。本文从烘焙机类型、生豆属性、烘焙温度以及烘焙时间等关键点全面分析了影响咖啡烘焙的主要因素,综述了如何利用拼配技术,来提高咖啡烘焙产品的品质,为咖啡烘焙爱好者及咖啡从业专业技术人员提供理论指导与参考。
With the increasing of coffee consumer, the quality and flavor of coffee is required to be higher and higher.Roasting is the crucial process of coffee processing. High-quality baking not only show the unique flavor characteristics of raw beans, but also meet the unique taste needs of consumers by adjusting the baking process. This paper comprehensively discussed the main factors influencing the roasting of coffee beans, including type of roaster machine, the properties of green beans, the roasting temperature and the roasting time, and summarizes how to use blending technology to improve the quality of coffee roasting products, and provides theoretical guidance and reference for coffee roasting enthusiasts and coffee professionals.
作者
何红艳
程金焕
武瑞瑞
施莉莉
付兴飞
娄予强
李亚麒
HE Hongyan;CHENG Jinhuan;WU Ruirui;SHI Lili;FU Xingfei;LOU Yuqiang;LI Yaqi(Institute of Tropical and Subtropical Cash Crops,Yunnan Academy of Agricultural Sciences,Baoshan 678000,China;Baoshan Longyang Economic Crop Technology Promotion Station,Baoshan 678000,China)
出处
《现代食品》
2022年第17期50-52,56,共4页
Modern Food
基金
咖啡可可产业链一体化示范项目(2020YFD1001202)
云南省隆阳区咖啡产业科技特派团(202004BI090136)。
关键词
咖啡
烘焙
影响因素
coffee
roasting
influencing factor
作者简介
何红艳(1983—),女,本科,副研究员,研究方向为咖啡加工;通信作者:程金焕(1981—),男,硕士,副研究员,研究方向为咖啡栽培及加工。E-mail:38209843@qq.com。
