一种巧克力风味咖啡浓缩液的生产工艺
By controlling the degree of coffee bean roasting and enzymatic hydrolysis, the chocolate flavor of coffee concentrate was enhanced and its storage stability was improved, solving the problems of aroma loss and insufficient stability in traditional processes.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- WILMAR SHANGHAI BIOTECH RES & DEV CENT
- Filing Date
- 2025-01-17
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies struggle to maintain the chocolate flavor of coffee concentrate while improving its stability, and traditional processes suffer from aroma loss and instability issues.
By controlling the degree of coffee bean roasting, and combining enzymatic hydrolysis and thermal reaction treatment of coffee beans and coffee grounds, coffee liquid is prepared to enhance chocolate aroma and improve storage stability. The specific steps include measuring the titratable acidity and hexanal content of coffee beans, enzymatic hydrolysis using proteases and glycosylases, followed by thermal reaction.
This technology enhances the chocolate flavor in coffee concentrate and improves its storage stability, solving the problems of aroma loss and insufficient stability in traditional processes.
Smart Images
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