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Home > Wen Yuan (High School Edition) > 2020 No.04 > 咖啡烘焙的主要影响因素探讨

  • 咖啡烘焙的主要影响因素探讨

    Author(s)：

    李显伟

    Publication Title：

    Wen Yuan (High School Edition) 2020 No.04

    Affiliations：

    东营咖匠餐饮管理有限公司

    Abstract：

    咖啡作为西方人日常饮品，由于风味非常独特，而且具有保健功能，也得到广大中国人喜爱。现在喜欢喝咖啡的人群覆盖面越来越大，对咖啡原材料提出更新的标准，包括口味以及品质等等都有新要求。咖啡品质要不断提升，满足消费者需求，对咖啡豆的加工烘焙是重要环节，包括烘焙的温度以及时间等，对咖啡烘焙程度都起到了决定性的作用，而且还会影响到咖啡中风味物质所挥发的香气以及变化情况，本论文着重于研究咖啡烘焙的主要影响因素。

    Keywords：

    咖啡；烘焙；蛋白质；脂质；主要影响因素

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    [1] 李显伟.咖啡烘焙的主要影响因素探讨[J].Wen Yuan (High School Edition),2020(04),.

文渊(高中版)
Wen Yuan (High School Edition)

Language: 中文

CN：11-9276/G

ISSN：2096-6288

Publication Frequency: 月刊

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