| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the suggested composition of coffee aroma includes a component - coffee aroma and a component - volatile organic carrier. Moreover, the above-mentioned component - volatile organic carrier is in liquid state at 25° C and atmospheric pressure and its vapors pressure corresponds to, at least, 0.01 mm mercury column at 25° C, boiling point ranged 25-250° C, density of under 1.0 g/cu/ cm at 25° C and solubility in water about 10% weight, not more at 25° C. The mentioned component-carrier is present at the quantity of, at least, 25% weight per total weight of component-aroma and component-carrier, moreover, the mentioned component-carrier is able to release the mentioned component-aroma directly into the air above the drink during its preparing. Also, it has been suggested the aromatic composition as particles for preparing coffee drink, it contains particles that have solid water-soluble matrix. Moreover, the mentioned matrix contains physically-captured composition of coffee aroma described above. Also, it has been presented the composition of instant coffee as particles containing aromatic composition as particles for preparing coffee drink. Moreover, the mentioned aromatic composition as particles of the drink has got a solid water-soluble matrix. The latter contains physically captured composition of coffee aroma described above. This enables to increase the intensity of coffee aroma. ^ EFFECT: higher efficiency. ^ 49 cl, 10 ex, 17 tbl |
