Correct understanding of instant coffee based on instant coffee knowledge

The decline and growth of coffee around the world has also led to a multi-dimensional development of coffee, and the deepest impact is the problem of instant coffee (Instant Coffee Powder Powder).

Instant coffee has the characteristics of easy to use, breaking the usual bundles of brewing coffee, and quickly integrated into the food industry. In China, instant coffee is of great use. In addition to being used for self-brewing, in the food processing industry, it can be made into coffee ingredients, three-in-one coffee powder and various kinds of coffee flavors. such as candy, milk, pudding, fruit, ice and baked goods, it is one of the important food raw materials in China.

Instant coffee has several generations of products, but the first stage of the processing process is the same, such as the selection, mixing, roasting, grinding and extraction of raw beans. The main difference lies in the different drying methods and external processing, in which each generation of products have their own usefulness, depending on the use. This paper describes the manufacturing process and product specification of instant coffee powder.

Raw or dry processed raw coffee beans, or Robusta and Arabica coffee beans can be used to produce instant coffee powder. Raw coffee beans are usually packed in sacks of 60 kg each, such as Robusta raw coffee beans from Brazil, Kenya and Africa; there are also packages of different weights, such as those from Costa Rica and Central / Latin America, which usually weigh 70 kg, as well as packages of 75, 80 and 90 kg.

The water content of raw coffee beans is less than 12%. At this level, the growth and enzyme activity of fungal bacteria are reduced to a minimum. Therefore, special attention should be paid to the control of temperature and environmental hygiene in Hong Kong, so as to avoid deterioration of raw beans and affecting the quantity of the most expensive products.

Due to the different added value of different grades of raw beans in the market, most instant coffee powders are not made from the highest grade raw beans, but mainly from ordinary raw beans. If this is the case, it is also necessary to choose raw beans with less disease, less scavenging, less broken beans, both in shape and size, otherwise you will not be able to produce products that are desirable to consumers.

The main principle for choosing raw beans is based on the consideration of flavor volume and cost. Of course, there is also a single coffee product on the market, but most instant coffee is blended coffee.

In the selection of coffee beans, it is difficult to understand the quantity of each variety and the characteristics of the source beans and the adaptability between them, in order to produce products that are suitable for fragrance and cost control, such as Robusta raw coffee beans from Indonesia, which can easily be imported from other sources.

In terms of cost control, the mixed raw beans of low-grade instant coffee will contain a large amount of Rrobusta raw beans or poor Brazilian beans. For those with sour taste and strong taste, Arabica raw beans processed in Chinese style and Brazilian raw beans with high grade are the main ones.

In addition to the consideration of fragrance and cost, the mixing of raw coffee and beans also has other advantages. The mixing of coffee beans can make the products meet the requirements of long-term stability, and the stability is reduced to a minimum. It is impossible to use a single source of raw coffee beans to meet the requirements of stability. In addition, the sudden shortage of symptoms caused by illness or illness can be avoided.

The selected raw beans can be roasted separately, then mixed, or mixed first, and then roasted together. The choice of these methods depends on such factors as the proximity of the amount of coffee beans and the size of raw beans, usually mixing first and then roasting.