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Canada approves a mannanase for instant coffee
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) it is understood that mannanase is a kind of hemicellulase. Previously, Canada has approved hemicellulase from Bacillus amyloliquefaciens and Bacillus subtilis for the production of instant coffee. The approved mannanase comes from Aspergillus Niger AE-HC.
2017-09-19 Canada approved one Mannan Glucoenzyme for instant coffee professional -
Coffee cold knowledge | which is sweeter, coffee semi-sugar or monosaccharide? The difference between monosaccharides and semi-sugars turns out to be...
Professional coffee knowledge exchange more coffee bean information please follow the carbohydrates in coffee workshop (Wechat official account cafe_style) Coffee we put the chemical composition of coffee first on carbohydrates, they make up 50% of the weight of raw beans, you may think of it as sugar, so some people think that coffee beans should be extremely sweet, just like candy.
2018-06-14 Coffee knowledge semi-sugar monosaccharide which difference original professional coffee -
What is the fragrance of coffee beans? why the aroma of coffee beans comes from inexplicable chemical reactions.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-coffee aroma source introduction aroma, flavor, aftertaste, acidity and alcohol thickness these five attributes are collided by different compounds. On the cup table, we use our senses to analyze the taste and aroma, which are also caused by chemical compounds. Let's smell dried incense first.
2020-02-20 Coffee beans which fragrance why source I don't know chemical reaction professional coffee -
How does the aroma of coffee beans come from? what kind of substances does the aroma of coffee come from?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Front Street-Coffee bean flavor substances non-volatile substances in coffee include: alkaloids (caffeine and trigonelline), chlorogenic acid, carboxylic acid, carbohydrates and polysaccharides, lipids, proteins, melanoids and minerals. Caffeine: it is soluble in water and will shadow.
2020-02-17 Coffee beans aroma how coffee from what matter this article tell -
The flavor characteristics of coffee are actually the products of a chemical compound. Where does the aroma of coffee come from?
There are too many factors in coffee that can affect coffee flavor: variety, baking methods, brewing methods, treatment methods. However, when you start to analyze it, the flavor characteristics of coffee are actually a product of chemical compounds. Of course, these compounds are affected by the way we roast coffee, the type of coffee, and the height at which we plant it. But if we really want to optimize,
2019-04-30 Coffee flavor characteristics actually one chemistry compounds products aroma where -
How do you analyze coffee's chemical composition to predict flavor, aroma and quality?
Professional coffee knowledge exchange More coffee bean information Please pay attention to the coffee workshop (Weixin Official Accounts cafe_style) There are many factors that affect the flavor of coffee: variety, roasting degree, brewing formula, processing method, etc., but when you look deeper, you will find that flavor depends on only one thing: the composition of compounds. Coffee roasting method, coffee variety, species
2019-04-11 coffee science how analysis chemistry composition prediction flavor aroma quality