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Why coffee is better?
2016-12-01 by Tina
In the western countries, people drink a coffee every morning, in order to cover up the bitter taste of the coffee, often want to add some milk powder, granulated sugar. But, why is bitter coffee? A problem seems very simple, but in a few years, has been plagued by scientists. Now, scientists have narrowed the research scope, target on the two chemical molecules. In the American chemical society's annual meeting, scientists reported that the two caused bitter chemical molecules, was produced in the processing of coffee, a finding that may cause the coffee industry change.
You drink a cup of coffee, it is drank a cup of liquid containing more than 30 chemical mixture, in so many chemicals, some will send out a fragrance, some can make to taste better, while others related to sour. Starting in the 1930 s, scientists began to isolated from coffee chemicals, chemicals has been associated with a lot of taste scientists separated from coffee, but only to find a let a person feel bitter chemical molecules.
They found that in the roasted coffee beans, will stimulate a chain reaction, chlorogenic acid is first broken down into chlorogenic acid lactone, if baking continues, chlorogenic acid lactone will be broken down into another substance, benzene Phenylindanes. Although lactone only produce mild bitterness in lightly and moderately baked coffees, the secondary decomposition products of lactones produce a strong bitterness if the coffee beans are baked for longer periods of time.
The cube sugar can reduce the bitter of coffee.
The cube sugar processing line steps is grinding sugar into needed fineness to standby application, then mixing and feeding the grinding sugar powder into the sugar forming machine through spiral feeder, after the hydraulic pressure sugar making machine, can get ideal different size and shape cube sugar, then transport sugar to drying tunnel by tablet linkage conveyor to make sure remove excess water into sugar so that facilitate the late packaging and storage; after the drying tunnel needs to cooling the sugar and then packing into carton, box or bags according to different demand.
You drink a cup of coffee, it is drank a cup of liquid containing more than 30 chemical mixture, in so many chemicals, some will send out a fragrance, some can make to taste better, while others related to sour. Starting in the 1930 s, scientists began to isolated from coffee chemicals, chemicals has been associated with a lot of taste scientists separated from coffee, but only to find a let a person feel bitter chemical molecules.
They found that in the roasted coffee beans, will stimulate a chain reaction, chlorogenic acid is first broken down into chlorogenic acid lactone, if baking continues, chlorogenic acid lactone will be broken down into another substance, benzene Phenylindanes. Although lactone only produce mild bitterness in lightly and moderately baked coffees, the secondary decomposition products of lactones produce a strong bitterness if the coffee beans are baked for longer periods of time.
The cube sugar can reduce the bitter of coffee.
The cube sugar processing line steps is grinding sugar into needed fineness to standby application, then mixing and feeding the grinding sugar powder into the sugar forming machine through spiral feeder, after the hydraulic pressure sugar making machine, can get ideal different size and shape cube sugar, then transport sugar to drying tunnel by tablet linkage conveyor to make sure remove excess water into sugar so that facilitate the late packaging and storage; after the drying tunnel needs to cooling the sugar and then packing into carton, box or bags according to different demand.
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