咖啡饮料沉积:从烤效应到储存稳定性
Dong-Ho Seo1, Jeon-Uk Kang1, Yun-Sang So1
1Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
准备饮用 (RTD) 咖啡中的沉是由于银曼南结晶或蛋白质-多相互作用引起的. 了解这些机制有助于优化RTD咖啡配方,以提高稳定性和质量.
科学领域:
- 食品科学 食品科学 食品科学
- 饮料技术 饮料技术
- 物理化学 物理化学
背景情况:
- 准备饮用 (RTD) 咖啡产品经常遭受沉积,这会对产品质量和消费者满意度产生负面影响.
- 确定驱动沉积的特定机制对于开发更稳定的咖啡饮料至关重要.
研究的目的:
- 为了研究RTD咖啡沉的潜在机制.
- 分析烤条件,提取温度和配方如何影响沉积.
- 为了区分黑咖啡中的沉积模式与基于牛奶的RTD配方.
主要方法:
- 利用分子量分析来描述沉积物聚合物的特征.
- 进行了组成分析,以确定沉积物中的关键成分.
- 在原型RTD咖啡中,各种烤参数,提取温度和产品配方.
主要成果:
- 确定了两个主要的沉积机制:银河晶化和蛋白质-多相互作用.
- 低温提取有利于蛋白质聚聚合,而高温提取促进了银河晶体化.
- 在RTD配方中的牛奶蛋白显著增加了沉积物量和总分子量.
结论:
- 在RTD咖啡中的沉机制受加工条件和配方的影响.
- 黑咖啡沉是碳水化合物主导的,而拉特咖啡沉是蛋白质介导的.
- 有针对性的策略,如酶控制或蛋白质比率优化,可以提高RTD咖啡的稳定性.
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