FIELD: food industry.
SUBSTANCE: the method has been suggested to extract aromatic components out of ground coffee in the course of which ground coffee should be placed into the mixer, then it should be moisturized, heated and affected with decreased pressure to obtain the gas that contains aromatic components. In the course of heating coffee should be mixed up. One should obtain about 40-95% aromatic components being the constituents of ground coffee out of the gas containing aromatic components. Aromatic components obtained could be added to concentrated coffee extract before its drying. The powder coffee obtained is of considerably increased and improved aroma and taste and, in particular, it has got higher content of beta-myrcene and limonene in prepared coffee drink.
EFFECT: higher efficiency.
4 ex, 4 tbl
| Title | Year | Author | Number |
|---|---|---|---|
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|
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| VITREOUS MATRIXES FOR STABILISATION OF COFFEE AROMA | 2005 |
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