| 摘要 |
<p>In mfr. of decaffeinated coffee by removing the caffeine, roasting the treated beans, then cooling the roasted beans improvement is that immediately after roasting, the beans are rapidly cooled with an anhydrous quenching agent (A). Opt. immediately after roasting, and before quenching, the beans are precooled with a min. amt. of water. Esp. (A) is a non-aq. liquid such as liq. N2, Xe, Ar, Ne, CO2 or (chloro)fluorohydrocarbons. Before roasting the beans are extracted with a solvent esp. a chlorinated hydrocarbon or benzyl alcohol (I), opt. diluted with an organic diluent such as cyclopentane, cyclohexane, and/or xylenes. Coffee has better aroma and tast than decaffeinated beans prepd. by cooling with water (where some aroam components are lost by steam disilln).</p> |
