【摘要】 以云南普洱阿拉比卡日晒咖啡豆为原料，利用日晒咖啡豆来制备冷萃咖啡，对烘焙工艺进行优化研究。以烘焙温度、烘焙时间、进料量为因素进行单因素试验，结合感官评定和萃取率，分析在不同因素影响下冷萃咖啡的质量。再以感官评定和咖啡萃取率为考查指标，利用响应面法对冷萃咖啡的烘焙工艺进行优化，建立二次多项回归方程，并对冷萃咖啡的烘焙条件进行预测。通过响应面试验分析得到最佳烘焙工艺为烘焙温度234℃，烘焙时间15.5 min，进料量136 g，此时咖啡液感官评分66分，萃取率为13.54%。按照咖啡行业的规定，冷萃咖啡液的感官评分在60分以上为合格，萃取率在12%～14%为最佳，冷萃咖啡的烘焙工艺优化符合要求。更多还原

【Abstract】 In this experiment,sun-dried coffee beans from Arabica,Pu’er,Yunnan Province were used as raw materials to prepare cold-extracted coffee,and the baking process was optimized. Taking roasting temperature,roasting time and feeding amount as factors,the single factor experiment was carried out,and the quality of cold-extracted coffee under the influence of different factors was analyzed by combining sensory score and extraction rate. Taking sensory score and coffee extraction rate as the evaluation indexes, the baking process of cold-extracted coffee was optimized by response surface methodology, a quadratic multiple regression equation was established, and the baking conditions of cold-extracted coffee were predicted.Through response surface analysis,it was found that when the baking temperature was 234 ℃,the baking time was 15.5min,the feeding amount was 136 g,the sensory score of coffee liquid was 66,and the extraction rate was 13.54%,it was the best baking process. According to the regulations of the coffee industry,the sensory score of cold-extracted coffee liquid is above 60 points,and the best extraction rate is between 12% and 14%. The baking process optimization of this cold-extracted coffee meets the requirements.更多还原