摘要
在速溶咖啡生产过程中,由于多个加工环节受到高温影响,导致咖啡中的大量风味成分散失或者被破坏,因此,使用常规的速溶咖啡制备工艺得到的可溶性咖啡粉通常缺乏消费者所期望的现煮咖啡的香气。为了使速溶咖啡粉也具有类似于现煮咖啡的风味,研究者们一直在开展多方面的研究。本文对速溶咖啡增香工艺专利技术进行了分析和梳理。
In the process of instant coffee preparation,because many links are affected by high temperature,a large number of flavor components in coffee are lost or destroyed.Therefore,the soluble coffee powder obtained from the conventional instant coffee preparation process usually lacks the aroma of instant coffee expected by consumers.In order to make instant coffee powder have the same flavor as instant coffee,researchers have been carrying out various studies.This paper analyzes and combs the patented technology of instant coffee aroma enhancement process.
作者
卢坤
杨凌寒
LU Kun;YANG Linghan(Patent Examination Cooperation Jiangsu Center of the Patent Office,CNIPA,Suzhou 215000,China)
出处
《现代食品》
2022年第22期47-50,共4页
Modern Food
关键词
速溶咖啡
香气
专利
instant coffee
aroma
patent
作者简介
第一作者:卢坤(1987-),男,硕士,助理研究员,研究方向为食品领域发明专利实质审查。;第一作者:杨凌寒(1986-),女,硕士,助理研究员,研究方向为食品领域发明专利实质审查。
