Effect of roasting and roasting of boutique coffee on brown coffee powder

Roasting causes physical and chemical changes in coffee beans and ingredients, which determine the color and ignorance of brown coffee powder.

During roasting, raw beans contain sucrose and white sugar are melted into caramel. It mainly affects the color of roasted coffee; the glycan contained in coffee beans is partially degraded to produce sugar aldehyde during roasting, which makes roasted coffee have a special grain flavor. In the process of roasting, the formation and decomposition of acids occur at the same time. About 7% of the chlorogenic acid in raw beans is destroyed. Acetic acid is lost, and its content is nearly 0.4%. This makes the pH value of coffee powder about 5.1, adding 1 gram of salt, so that the taste of acid is softer and less salty. In the process of roasting, the non-volatile components of coffee are converted into volatile components, such as fatty acids and lipids decomposed into aliphatic hydrocarbons, N-methyl nicotinic acid internal salts into nitrogen-containing compounds, high terpenes into monoterpenes and so on. This gives roasted coffee a special style.

Raw beans contain about 13% protein, peanuts contain about 27% protein, and egg proteins contain 13% and 15% of egg protein. The protein structure changes due to high fever, such as hydrolysis of peptide bonds, denaturation of amino bonds and formation of new covalent heteropeptide bonds. Hydrolysis releases methyl sulfate and methyl mercaptan. Incense is better. Due to high temperature, water content, salt, pH value, adding eggs will immediately solidify, roasting must quickly stir coffee beans, so that the egg lumps less and small.

The aroma of roasted peanuts contains carbonyl compounds, and the special aroma components are pentapiazine and N-methyl pyrrole, among which a-with peanut globulin provides a special flavor for fried peanuts. Peanuts contain 47% peanut oil, which is non-dry oil, which is the most difficult to polymerize and does not affect the water color of Fengmun coffee.

The volatile substances and other substances produced by peanuts and eggs in the process of roasting make up for the defect that there is no specific ignorance after the roasting of a single variety of coffee, making the taste of the coffee mellow and strong.