What are the main nutrients and ingredients in coffee beans?
Many people like to have a full-bodied cup of coffee at breakfast in the morning, and enjoy a hearty cake with mellow coffee in the afternoon, but those of us who like coffee also need to understand the ingredients in coffee beans. in order to understand the food we choose, we will also know the effect of coffee on the body and the effect of coffee on the taste of coffee.
The ingredients and ingredients of coffee beans can be roughly divided into eight different ingredients. The following describes the ingredients of coffee beans one by one, and explains the impact of these ingredients on the body and the taste of coffee:
Caffeine: a source of bitterness. A small amount of caffeine increases the speed of cellular metabolism and stimulates the nervous system, cardiovascular system, respiratory system, stomach, muscle, muscle, etc. Wait.
Acid: the source of sour taste. Boiling will decompose to produce pyrosylic acid, and too much monosodium acid will make the coffee taste bad.
Fat: the fat contained in coffee beans can be roughly divided into acidic fat and volatile fat, which are as follows:
Sour fat: that is, fat contains acid, and its strength will vary due to different types of coffee.
Sporadic fat: the source of coffee aroma, it will disperse and emit 40 kinds of fragrance, and it will also evaporate due to the lack of space.
Protein protein: a source of calories. However, the protein content of coffee is not easy to dissolve, so the amount of protein obtained by coffee is limited.
Sugar: the sweetness and color of coffee. After roasting, the sugar in the coffee beans is converted to caramel. The combination of caramel and monosodium acid sweetens the coffee bar.
Rough coffee: the source of brown coffee. The beans of raw beans are carbonized after baking. The combination of carbon and caramel forms the color of coffee.
Mineral minerals: a slightly more likely source of flavor. There are a small amount of lime, calcium, phosphorus, carbonic acid, etc.
Water: raw beans contain about 11% moisture, about 2.5% after baking.
Source: network
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