Instant coffee production process
Instant coffee is produced by extracting active ingredients from roasted and ground coffee beans and then drying them.
During this process, a part of the aromatic substances will inevitably be lost, which will make the flavor of the finished product,
The taste is not as strong and pure as directly roasted coffee.
The production process is generally: pretreatment → roasting → grinding → extraction → concentration → drying
The pretreatment is to remove impurities;
During the frying process, the substances contained in coffee beans occur during this process.
Complex physical and chemical reactions form unique coffee aroma substances
After grinding, the active ingredients in coffee are extracted into water at a certain temperature and pressure.
The drying process is facilitated by vacuum concentration.
Drying, which is the forming process of instant coffee powder, is also the process that has the greatest impact on the quality of coffee powder during processing. At present, the spray drying method is generally used, but due to the strong heat sensitivity of coffee aroma substances, it is very volatile at higher drying temperatures (there is a certain amount of volatilization in the process of extraction and concentration), which means that instant coffee does not have the aroma of roasted and ground coffee. The main reason for the strong.
The cocoa fruit is shaped like a melon and weighs between 250 grams and 500 grams. Open the cocoa fruit, there are generally 20-50 cocoa beans about 2 cm long.
