| 摘要 |
To produce a decaffeinated instant coffee with an improved flavour and aroma, an aqueous extract of ground roast coffee is decaffeinated by treatment with an organic solvent for caffeine which is not miscible with water and removal of the decaffeinated aqueous coffee extract from the caffeine-containing organic solvent which is not miscible with water; flavour and aroma of the coffee extract are improved by readmixing certain flavourings, by displacing the caffeine from the organic solvent by means of a treatment with water, introducing the resulting organic solvent, which contains flavourings, into the coffee extract, and freeing the coffee extract from solvent. The extract which has been freed from solvent can now be dried to give instant coffee powder. |
