共查询到18条相似文献,搜索用时 62 毫秒
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利用现有固体饮料热巧产品的生产工艺和配方,在其中添加咖啡粉,并用营养型甜味剂(木糖醇、山梨糖醇)替代白砂糖,研制新型功能性无糖咖啡热巧饮品并制定质量标准。在现有配方的基础上,通过实验确定复合甜味剂:木糖醇与山梨糖醇的最佳配比为3∶2。在单因素实验结果的基础上,通过L9(34)正交试验确定无糖咖啡热巧饮品的最佳配方为植脂末185g、奶粉200g、黄原胶10g、可可粉100g、咖啡粉50g、复合甜味剂450g(木糖醇270g、山梨糖醇180g)、咖啡香精5g。 相似文献
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采用单因素试验和正交试验确定了以鲜牛奶、咖啡粉、低聚果糖和白砂糖为主要原料进行超高温瞬时灭菌,无菌灌装后生产咖啡牛奶的加工工艺.结果表明,优化的配方为:鲜奶40%,咖啡粉0.4%,低聚果糖4%,白糖4%,酸0.25%;添加CMC-Na0.25%,果胶0.10%,阿拉伯胶0.15%,柠檬酸三钠0.1%,能起到良好的稳定效果. 相似文献
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咖啡杏仁乳的加工工艺及稳定性研究 总被引:2,自引:0,他引:2
以苦杏仁、咖啡为主要原料,研制一种复合型保健饮料。采用正交试验的方法确定合理的配方和适宜的工艺条件,并对产品质量作了评价。结果表明:杏仁量为3%、咖啡量为2%,加入6%的糖和0.4%的乳化稳定剂可以保证产品具有最佳的感官品质,同时具有稳定性好和滋味浓厚的特点。选择HLB为9.3为咖啡杏仁乳的最佳HLB值,即单甘酯与蔗糖酯的最佳比例为3∶7。在121℃下杀菌15min,制得的咖啡杏仁乳为咖啡色。35℃条件下进行保温7d,结果表明:咖啡杏仁乳在试验期内无沉淀,无脂肪分层,无变质腐败现象出现。 相似文献
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咖啡牛奶果冻工艺研究 总被引:1,自引:0,他引:1
通过单因素试验和正交试验,研究了以咖啡、牛奶为主要原料,以果冻粉、白砂糖、柠檬酸为辅料的果冻的加工工艺,得到的咖啡牛奶果冻的最佳配方为:白砂糖8.0%、果冻粉0.8%、咖啡粉0.2%、柠檬酸0.1%。产品呈奶咖啡色,酸甜可口,不含防腐剂,不添加色素,是值得信赖的健康食品。 相似文献
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Michael Spiro 《Journal of the science of food and agriculture》1993,61(3):371-372
The kinetic results obtained by Zanoni el al (J Set Food Agric 58 1992 275–279) for the extraction of solubles from sieved roast arabica coffee at 90°C have been recalculated and re-interpreted. It has been shown that the 85–90% of soluble extracted within the first minute can be accounted for by diffusion of the soluble constituents through the coffee particles rather than by a large washing phase. It is also suggested that the subsequent slower extraction process may be caused by the emergence of different constituents according to the particle size. 相似文献
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Susana Andueza Laura Maeztu Lucía Pascual Carmen Ibez M Paz de Pea Concepcin Cid 《Journal of the science of food and agriculture》2003,83(3):240-248
The final quality of espresso coffee (EC) depends upon certain technical conditions, such as the extraction temperature used in preparing it. The aim of this work was to investigate the effects of water temperature (88, 92, 96 and 98 °C) on the final quality of three types of EC (Arabica, Robusta Natural blend and Robusta Torrefacto blend) in order to select the optimal temperature. Volatile compound (analysed by Static headspace gas chromatography/mass spectrometry) and sensory flavour profiles were the most relevant parameters, whereas physicochemical, taste and mouthfeel parameters were not very useful for selecting the water temperature. For Arabica and Robusta Natural blend ECs, 92 °C was the optimal water temperature. For Robusta Torrefacto blend EC the overall acceptability might lead to the selection of 88 °C as the ideal water temperature, but the high percentages of key odorants related to roasty and earthy/musty flavours and the ‘not hot enough’ perception dictated the selection of 92 °C in this case as well. © 2003 Society of Chemical Industry 相似文献
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Bruno Zanoni Ella Pagliarini Claudio Peri 《Journal of the science of food and agriculture》1992,58(2):275-279
This work aims to study and model the extraction of soluble substances from coffee grounds having different particle sizes. The results demonstrate that coffee brewing cannot be considered a simple diffusion mechanism as reported in the literature. The phenomenon has two phases: a washing phase where surface soluble substances instantaneously dissolve and are transferred to the extract by a convection mechanism, and a diffusion phase involving the solubles within the porous particles. A model was set up to calculate extraction yield as the addition of the two phases. It was also demonstrated that the effect of washing shows a linear correlation with the external surface area of particles and that the composition of the extracts does not depend on extraction time. 相似文献
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Variations in the composition of brewed coffee as a function of brewing time were monitored using gas chromatography-mass spectrometry. Batches of coffee were produced using flow rates of 50-500 mL/min, which resulted in brewtimes of 4.42-31.07 min. While most components increased in concentration with longer brewing times, several showed significant losses beyond 8 min, indicating an optimum brewtime of 7-9 min. 相似文献
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Rates of extraction of caffeine into water at 80°C were measured for green and roasted Kenyan arabica coffee beans. The green beans were roasted to controlled extents in a Moda coffee roaster, ground, and sieved to a size range 0.85–1.18 mm. Certain physical properties (weight loss, colour, bean volume and infusion pH) were determined for each product. The half-time of caffeine infusion did not change significantly on light roasting but dropped by 40% on more severe treatment and by a further 30% when roasted to scorching. The activation energy also decreased on strong roasting. The kinetic parameters have been correlated with the physical properties of the coffees and with the chemical and physical changes of roasting. 相似文献