咖啡制作过程中丙烯酰胺减量措施的研究进展

咖啡因其独特风味和生物学功能成为世界三大饮品之首，较高的人均日饮用量使其成为丙烯酰胺摄入较高的食品来源之一。因此，采取有效措施减少咖啡饮品中丙烯酰胺的质量分数，一直以来是全球关注的热点问题。咖啡饮品的所有制作加工阶段（包括生豆采集、焙炒加工、磨粉泡煮、罐装贮存等）都会影响最终产品中丙烯酰胺的质量分数。作者综述了咖啡饮品制作各个环节中丙烯酰胺的减量措施，重点阐述了降低咖啡生豆中丙烯酰胺前体物质质量分数的方法、抑制丙烯酰胺生成的焙炒条件以及减少咖啡饮品中丙烯酰胺存留量的措施，为生产安全健康的咖啡饮品提供依据。

Reduction of Acrylamide during Processing of Coffee Products

The unique flavor and biological functions of coffee make it one of the top three beverages in the world. The high daily consumption per capita makes it one of the food sources with high acrylamide intake. Therefore, taking effective measures to reduce the content of acrylamide in coffee drinks has always been a hot issue of global concern. The acrylamide content in the final product could be affected by all the processing stages of coffee beverage production (including raw material selection, roasting, milling, brewing, conditions of storage, and etc.). This review summarized the reduction measures of acrylamide in all aspects of coffee beverage production, focusing on the methods to reduce the content of acrylamide precursor in raw coffee beans, the roasting conditions to inhibit the formation of acrylamide, and the measures to reduce the retention of acrylamide in coffee drinks, with an aim to provide beneficial enlightenment for the production of safe and healthy coffee drinks.