冷萃咖啡微波真空干燥工艺优化

Optimization of microwave vacuum drying process for cold brew coffee

以冷萃咖啡原液为原料,以成品咖啡粉的感官评分为指标,在单因素试验的基础上采用响应面法优化微波真空干燥工艺。结果表明:微波真空干燥的最佳工艺为微波密度0.62 W/g、铺盘旋转速度4.12 r/min、咖啡铺盘厚度9 mm,此工艺制作的冷萃咖啡的感官评分达76.61;采用该工艺制备的咖啡粉与冷冻干燥制备的咖啡粉无显著差异。

The microwave vacuum drying process was optimized by response surface method based on the single factor test, using the cold brew coffee liquid as the raw material and the sensory score of the finished coffee powder as the index. The results showed that the best process of microwave vacuum drying was microwave density 0.62 W/g, lay plate rotation speed 4.12 r/min, and thickness of coffee liquid tray 9 mm. The sensory score of the cold brew coffee produced by this process reached 76.61. There was no significant difference between the coffee powder prepared by this process and the coffee powder prepared by freeze drying.