咖啡浓缩液常温化保存研究

摘要

To reduce the cost of storage and transportation, the method of storage of coffee concentrate would bechanged from cryopreservation to room temperature. Baking soda and the mixture ofβ-cricoid dextrin and xan-than gum were used to improve the stability of coffee concentrate.The results showed that the coffee concentrate had good stability by adding 0.05%baking soda,0.03%β-cricoid dextrin and 0.01%xanthan gum. By measur-ing the stability of the coffee concentrate after a long-time storage at 25,40,55℃, 25℃was determined as the optimum storage temperature.%为降低冷冻咖啡浓缩块储存成本和运输成本,将其由冷冻保存,改为常温保存.利用添加适量的小苏打或β-环状糊精、黄原胶的混合稳定剂来降低咖啡浓缩液中形成的沉淀.发现添加0.05%小苏打、0.01%黄原胶和0.03%β-环状糊精的混合稳定剂时咖啡浓缩液的稳定性较好;通过检测25、40、55℃3个温度下长期保存咖啡浓缩液的稳定性,最终确定25℃为最佳保存温度.