流速,颗粒大小和温度对咖啡提取动力学的影响
Benedikt K L Schmieder1, Verena B Pannusch2, Lara Vannieuwenhuyse1
1Biothermodynamics, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.
Foods (Basel, Switzerland)
|August 12, 2023
概括
这项研究调查了埃斯普雷索咖啡 (EC) 提取方法,发现水流速显著影响成分质量. 更精细的磨砂和更高的温度加剧了这种效应,尽管总提取的质量仍然是主要因素.
科学领域:
- 食品科学 食品科学 食品科学
- 化学 化学 化学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 咖啡咖啡 (EC) 造是一个复杂的过程,涉及多个变量.
- 了解关键成分的提取动力学对于优化风味和质量至关重要.
研究的目的:
- 系统地调查咖啡研磨,水流量和温度对咖啡提取动力学的影响.
- 量化这些变量对最终饮料中素,咖啡因,5-咖啡酸 (5-CQA) 和总溶解固体 (TDS) 质量的影响.
主要方法:
- 使用中央复合实验设计研究提取参数.
- 在咖啡造过程中分析了十个连续的分数,以确定提取动力学.
- 在Ristretto,Espresso和Espresso Lungo的杯子中的计算组件质量.
主要成果:
- 水的流速对杯子中的组件质量产生了最强的影响.
- 更精细的咖啡磨砂和更高的水温放大了流速的影响.
- 这些参数的整体影响比提取的咖啡总量变化要小.
结论:
- 水的流量是控制咖啡提取产量的关键参数.
- 优化磨砂尺寸和温度与流速相结合,可以微调咖啡的成分.
- 提取的总质量是影响埃斯普雷索咖啡最终成分的主要因素.
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