FIELD: coffee industry.
SUBSTANCE: liquid coffee concentrate has a pH of 4,8 to 6 and contains 1,25 mg/kg of dry matter or more of 2-phenyl-3-(2-furyl)-2-propenal. Liquid coffee concentrate has a pH of 5 to 5,2 and a QA/QaL (quinic acid/quinic acid lactone) mole/mole ratio of 10 to 100, preferably 30 to 100.
EFFECT: providing a product with improved quality, storage stability, good taste and aroma.
7 cl, 6 dwg, 10 tab, 10 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF LIQUID COFFEE CONCENTRATE | 2014 |
|
RU2696199C2 |
LIQUID COFFEE CONCENTRATE | 2012 |
|
RU2738277C2 |
METHOD OF PRODUCING LIQUID COFFEE CONCENTRATE | 2012 |
|
RU2606017C2 |
LIQUID ESPRESSO CONCENTRATE | 2015 |
|
RU2731281C2 |
LIQUID ESPRESSO CONCENTRATE | 2015 |
|
RU2731286C2 |
COFFEE COMPOSITION AND METHOD | 2019 |
|
RU2802655C2 |
METHOD FOR PRODUCTION OF COFFEE EXTRACT AND EXTRACT PRODUCED BY THIS METHOD | 2006 |
|
RU2418458C2 |
COFFEE EXTRACTION PROCESS AND COFFEE PRODUCT | 2019 |
|
RU2787218C1 |
METHOD OF MAKING PRODUCT FOR DRINK PREPARATION | 1995 |
|
RU2148936C1 |
MEANS FOR PREPARING OF COFFEE BEVERAGE, CONTAINER FOR SAID MEANS AND METHOD FOR INCREASING STABILITY OF COFFEE CONCENTRATE | 2000 |
|
RU2258383C2 |
Authors
Dates
2023-03-03—Published
2014-02-05—Filed