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The reason of the coffee bitter
2016-12-19 by Tina
Coffee is ready, it like before, to thick fragrance in the cup, I little sip, coffee is the coffee, still the fragrant incense, because less cube sugar, it to his mouth, the stomach is all bitter, really is very bitter very bitter. This will know only to taste the bitter taste, if there is no taste that is can't understand, also can't say.
Why is bitter coffee?
Coffee in the molecular weight of the smallest part of the molecule, it is the most bitter, and that part of the child became the next step of research object. Using mass spectrometry analysis, hoffman identified one of the molecules - chlorogenic acid lactone (chlorogenic acid lactone), which is of chlorogenic acid (exists almost in all plant) of the decomposition product. Then, hoffman's team to configure a series of different coffee, respectively determine the content of chlorogenic acid lactone. They found that when baked beans, triggers a chain reaction of chlorogenic acid was first decomposed into chlorogenic acid lactone, if continued, baking chlorogenic acid lactone and breaks down into another substance, phenyl Lin (phenylindanes). Although in mild and moderate degree of roasting coffee, lactone will only create a mild bitter taste, but, if the coffee beans baking time is long, lactone secondary breakdown products can produce strong bitter taste.
Some people like to add cube sugar to ease the bitter. cube sugar in enjoyed by people all over the world and sugar making equipment is more and more popular in different countries.
The sugar processing line including sugar grinding machine, mixed spiral feeding machine, sugar making machine, tablet linkage conveyor, drying tunnel, cooling machine and semi-automatic sugar carton packing machine.all the machine is made of high quality stainless steel, conforms to food standards and long service life.
Why is bitter coffee?
Coffee in the molecular weight of the smallest part of the molecule, it is the most bitter, and that part of the child became the next step of research object. Using mass spectrometry analysis, hoffman identified one of the molecules - chlorogenic acid lactone (chlorogenic acid lactone), which is of chlorogenic acid (exists almost in all plant) of the decomposition product. Then, hoffman's team to configure a series of different coffee, respectively determine the content of chlorogenic acid lactone. They found that when baked beans, triggers a chain reaction of chlorogenic acid was first decomposed into chlorogenic acid lactone, if continued, baking chlorogenic acid lactone and breaks down into another substance, phenyl Lin (phenylindanes). Although in mild and moderate degree of roasting coffee, lactone will only create a mild bitter taste, but, if the coffee beans baking time is long, lactone secondary breakdown products can produce strong bitter taste.
Some people like to add cube sugar to ease the bitter. cube sugar in enjoyed by people all over the world and sugar making equipment is more and more popular in different countries.
The sugar processing line including sugar grinding machine, mixed spiral feeding machine, sugar making machine, tablet linkage conveyor, drying tunnel, cooling machine and semi-automatic sugar carton packing machine.all the machine is made of high quality stainless steel, conforms to food standards and long service life.
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