Analysis of the composition of coffee beans in Indonesia; Lin Dong Mantini

The composition of coffee

Composition

Features

Affect the flavor of coffee

Caffeine

1. Plants of the genus Flavin and theobromine, the same as theophylline.

two。 Stimulate cerebral cortex and vasodilation.

3. Promote kidney function and diuresis.

4. Stimulate stomach peristalsis, stomach disease should not drink too much.

Bitter taste

Tannic acid

1. Yellowish powder.

two。 Pyrosylic acid is produced when boiled.

Sour taste, sweet taste

Fat

1. Coffee contains a lot of fat.

two。 There are mainly acidic fat and volatile fat.

Acid fat-sour taste

Volatile fat-fragrance

Protein

1. The source of calorie can not be filtered out.

two。 It will be carbonized after baking.

Coffee liquid is dark brown and fragrant.

Carbonization shows a bitter taste.

Sugar

1. It will be converted into caramel after baking.

two。 Caramel will combine with tannic acid to form a slightly bitter sweet taste.

Coffee liquid is dark brown and fragrant.

It tastes bitter after caramel.

Extract essence

1. The reason why coffee is called coffee.

two。 So far, it has not been found out what kind of substance is formed.

Concentrated alcohol

Mineral substance

1. It accounts for a very low proportion of coffee.

two。 It has little effect on the quality and flavor of coffee.

Astringent taste

Crude fiber

1. It will be carbonized after baking.

two。 Carbonization and caramelization combine to form a coffee hue.

The coffee liquid is dark brown and bitter

Main raw materials:

Coffee

Of course there are coffee cans in the coffee jar.. But coffee..

Coffee.. Let's put it this way. Coffee, plant name, Rubiaceae

Born in the tropics, is an evergreen shrub

More than two feet tall, the leaves are oval.

White flowers, dried fruit and ground into powder can be used as a beverage.

According to the coffee grown in different regions and the different cultural customs of different places.

Different ways of drinking coffee have been bred..

One by one in front of people.

Caffeine is one of the most characteristic ingredients of coffee, which can excite, diuresis and aid digestion.

Detoxification. 100g of coffee beans.. Contains about 1.3 g of caffeine.

A can of 250ml coffee contains more caffeine than 200PPM.