| 摘要 |
PURPOSE: To improve the flavor of a secondary coffee extract and to obtain an extract suitable for an instant coffee by treating a secondary coffee extract with an alkali molecular sieve to remove acids and org. compds. which degrade the flavor. CONSTITUTION: After coffee beans are roasted, the beans are subjected to primary extraction under mild temp. and pressure conditions and then subjected to secondary extraction under severe temp. and pressure conditions to increase the extraction yield. The obtd. secondary coffee extract with inferior quality is stored in a storage tank. The extract is sucked by a pump and sent to a mixing tank equipped with a stirrer, and then introduced into a column packed with an alkali molecular sieve heated at 50 to 70 deg.C. The extract is circulated by a circulation pump to the column till a desired pH is obtd., and then a cock is switched to send the extract to a container tank. The treated secondary coffee extract is used for the production of an instant coffee. |
