Development of Bingfen coffee

doi:10.14088/j.cnki.issn0439-8114.2019.23.038

Abstract

Abstract: In order to enrich the variety of instant coffee and areca products, coffee powder, areca polysaccharide and polyphenol, walnut powder and sugar were used as main ingredients to develop Bingfen coffee, which has a unique flavor. The formula of Bingfen coffee was determined by single factor test and orthogonal test. The results showed that the optimum formula were coffee powder 20%, areca polysaccharide and polyphenol 2%, sugar 42%, walnut powder 33%. The addition of areca polysaccharide and polyphenols to instant coffee improves the fruit acid taste and pleasure of coffee,and thus the quality of traditional coffee is improved.

Key words: coffee, areca polysaccharide and polyphenol, walnut powder, instant drink

CLC Number:

TS275.4

ZHU Xiao-yu, XING Jian-hua, XU Qi-tai. Development of Bingfen coffee[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(23): 154-156.

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