FIELD: coffee industry.
SUBSTANCE: liquid coffee concentrate has pH 4.8–6 and contains 2 mg/kg of dry substance or more 2-phenyl-3-(2-furyl)-2-propenal. Liquid coffee concentrate has pH 5–5.2 and ratio QA/QaL (quinic acid/lactone quinic acid) mol/mol from 10 to 100, preferably from 30 to 100.
EFFECT: group of inventions provides products having improved storage stability at ambient temperature, improved quality, including taste.
3 cl, 7 ex, 1 tbl, 6 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING LIQUID COFFEE CONCENTRATE | 2012 |
|
RU2606017C2 |
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| LIQUID ESPRESSO CONCENTRATE | 2015 |
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| METHOD FOR PRODUCTION OF COFFEE EXTRACT AND EXTRACT PRODUCED BY THIS METHOD | 2006 |
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| STABLE WHITENED COFFEE CONCENTRATE | 2000 |
|
RU2264120C2 |
