罚款在咖啡提取动态中的作用
Samo Smrke1, André Eiermann2, Chahan Yeretzian3
1Institute of Chemistry and Biological Chemistry, Coffee Excellence Center, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wädenswil, Switzerland. smrk@zhaw.ch.
Scientific reports
|March 7, 2024
概括
精细咖啡颗粒的比例显著影响着咖啡的提取,降低了流量,增加了造时间. 细度降低咖啡床的透性,影响最终杯子中的芳香化合物度.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 埃斯普雷索提取受咖啡磨砂大小的影响.
- 埃斯普雷索咖啡粉通常表现出双模粒子大小分布.
- 研磨技术会影响细颗粒 (<100微米) 的比例.
研究的目的:
- 为了研究细颗粒含量对咖啡提取动态的影响.
- 量化颗粒大小分布与咖啡质量之间的关系.
- 为了分析与提取产量相关的芳香化合物度.
主要方法:
- 在咖啡粉中细颗粒份额的系统变化.
- 测量动态饮料重量,提取百分比和提取时间.
- 动态头部空间质子转移质谱仪 (PTR-MS) 分析和感官评估.
主要成果:
- 增加细颗粒的份额显著降低了咖啡床的透性和流量.
- 部分最小平方回归证实了罚款对透性的负面影响.
- PTR-MS揭示了芳香化合物的非线性增加与提取产量.
结论:
- 精细的咖啡颗粒是咖啡取流量和时间的关键决定因素.
- 提取效率和提取后的气味损失影响最终的气味度.
- 了解颗粒大小分布是优化咖啡质量的关键.
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