Process and apparatus for improving roast coffee
1991
Bonne, H.
To improve the quality, especially the flavour of roast coffee, the raw-coffee beans are pretreated by enrichment with saccharides. Saccharides are added to the raw-coffee beans in an aqueous solution in a proportion of approximately 10%. The enrichment of the raw-coffee beans with saccharides results in an appreciable increase in the content of "fine" acids in the roast coffee and consequently in an improvement of quality.
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书目信息
出版者
Philippine Patents Office
页码
16 leaves
其它主题
Feve de cafe; Qualite; Semilla de cafe
语言
英语
注释
Summary (En)
类型
Summary
团体作者
Jacobs Suchard GmbH, Bremen (Germany)
1992-08-15
AGRIS AP
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