摘要
为探究冷冻干燥速溶咖啡加工过程中的香气变化,采用不同萃取方式制备样品进行分析对比。本文利用Heracles NEO超快速气相色谱检测手段对咖啡萃取液、冷冻咖啡液及冷冻干燥速溶咖啡的香气成分进行了分析,结果表明:在冷冻干燥的第一阶段(冷冻),冷萃、热萃两组样品的香气总量变化较小,分别降低了3.37%和4.24%,冷冻过程对香气影响不显著;在冷冻干燥的第二阶段(升华),冷萃、热萃两组样品香气总量显著降低,分别降低了30.53%、21.59%;同时,冷冻干燥对咖啡香气总量影响显著,对香气类型无显著影响。因此,冷冻干燥加工方式对咖啡挥发性香气具有一定影响,该结果为冷冻干燥速溶咖啡的风味品质提供理论依据。
In order to study the aroma changes during the processing of coffee freeze-dried powder,different extraction methods were used to prepare freeze-dried coffee for analysis and comparison.This paper used the Heracles NEO ultra-fast gas phase electronic nose to analyze the aroma components of the extracted coffee liquid,frozen coffee liquid and freeze-dried coffee powder.The results showed that at the first stage of freeze-drying(frozen),the total aroma of cold and hot extracted samples changed little,reduced by 3.37%and 4.24%,respectively.However,freezedrying significantly reduced by 30.53%and 21.59%,respectively.Therefore,the processing of freeze-drying had a influence on the on the volatile aroma of coffee,which provided a theoretical basis for the flavor quality of freezedried instant coffee.
作者
王炜清
金丽娟
承超
张建文
邢志强
WANG Wei-qing;JIN Li-juan;CHENG Chao;ZHANG Jian-wen;XING Zhi-qiang(Jiahe Food Industry Co.,Ltd,Suzhou 215000,China;Suzhou Kingmao Coffee Co.,Ltd,Suzhou 215000,China)
出处
《饮料工业》
2020年第6期12-16,共5页
Beverage Industry
