冻干咖啡粉的研制及风味品质特性研究

Preparation and Flavor Quality Characteristics of Freeze-dried Coffee Powder

冻干咖啡粉的研制可提高咖啡产品的商业价值和咖啡行业经济效益。以单因素加热板温度、物料装载厚度和干燥室压强对干燥速率的影响,确定最佳范围后进行响应面实验设计得到咖啡粉最佳干燥工艺参数并对优化条件下的冻干咖啡粉进行品质分析。通过响应面得到冻干咖啡粉理想参数条件为:加热板温度76.19℃,物料装载厚度1.58 cm,干燥室压强76.84 Pa,实际干燥速率为0.23 h^-1,理论干燥速率为0.22 h^-1;并且3个因素对干燥速率的影响排序为加热板温度>物料装载厚度>干燥室压。品质分析得出冻干咖啡粉的含水率达到3.82%,色差、气味、口感均无显著性差异(P<0.05)。通过咖啡冻干加工工艺参数的优化,为冻干咖啡粉工业化生产提供技术支持。

The preparation of freeze-dried coffee powder can improve the commercial value and economic benefits of coffee industry. The optimal ideal parameters of the freeze-dried coffee powder were obtained: the heating plate temperature 76.19 ℃, the material loading thickness 1.58 cm, drying chamber pressure 76.84 Pa, the real drying rate 0.23 h^-1, and the theory drying rate 0.22 h^-1. The influencing order of the three factors on the drying rate was heating plate temperature>material loading thickness>drying chamber pressure. The quality analysis showed that the water content of the freeze-dried coffee powder reached 3.82%, and there were no significant differences in color, smell and taste (P<0.05). This study would provide technical support for the industrial production of freeze-dried coffee powder.