FIELD: food industry.
SUBSTANCE: coffee extract solution is divided by distillation into a concentrated solution and a fraction. The concentrated solution is treated with a porous adsorbent, and the concentrated solution treated with the porous adsorbent is mixed with said fraction. The content of dry substances in the coffee extract solution ranges from 1 to 10%.
EFFECT: obtaining a product with sweet aroma and improved aftertaste.
4 cl, 2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CONCENTRATED COFFEE EXTRACT | 2010 |
|
RU2532851C2 |
| CONCENTRATED COFFEE COMPOSITION | 2011 |
|
RU2587626C2 |
| ROASTED COFFEE BEANS | 2015 |
|
RU2721951C2 |
| COFFEE BEVERAGE COMPOSITION | 2005 |
|
RU2354126C2 |
| METHOD OF PRODUCING EXTRACT FROM ROASTED COFFEE BEANS | 2011 |
|
RU2583292C2 |
| COFFEE BEVERAGE COMPOSITION | 2005 |
|
RU2354125C2 |
| INSTANT COFFEE RETAINING AROMA SUBSTANCES | 2014 |
|
RU2720765C2 |
| METHOD OF PRODUCING COFFEE EXTRACT | 2011 |
|
RU2583300C2 |
| METHOD FOR REDUCTION OF HYDROXYHYDROQUINONE QUANTITY IN BEVERAGE WITH INTENSIVE AROMA | 2007 |
|
RU2449548C2 |
| COFFEE PRODUCT | 2006 |
|
RU2404671C2 |
