| 摘要 |
Loss of aroma during prodn. of dry coffee extracts by the action of elevated temps and moisture is prevented by first extracting all the aromatic cpds from roasted and ground coffee with a volatile solvent b.p. 15 degrees C; pref. C2H5Cl) for 300 secs at a low temp. (-25 degrees to -28 degrees C) under exclusion of moisture and oxygen; then processing the residual solid material to produce a dry coffee extract; and, finally, returning the aromatic cpds to the dry extract by mixing it with the solvent extract and allowing the solvent to evaporate by raising the temp. to + 15 degrees C. By this method, a dry coffee extract with stable, genuine aroma is obtd. Coffee substitutes can be treated in the same way. Caffein may be added to coffee substitutes. |
