The Processing and Development Trend of Coffee Beverage

HE Ping; ZHANG Gaopeng; YE Songmei; ZHANG Anqiang

doi:10.13386/j.issn1002-0306.2023010168

Volume 44 Issue 19

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(19): 491-498. > DOI: 10.13386/j.issn1002-0306.2023010168

HE Ping, ZHANG Gaopeng, YE Songmei, et al. The Processing and Development Trend of Coffee Beverage[J]. Science and Technology of Food Industry, 2023, 44(19): 491−498. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010168.

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The Processing and Development Trend of Coffee Beverage

1.
College of Food Science and Technology, Zhejiang University of Technology, Huzhou 313000, China
2.
Zhejiang Shuangyi Mushroom Industry Co., Ltd., Lishui 323700, China

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Received Date: February 01, 2023
Available Online: August 04, 2023

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Abstract

Abstract

One of the most popular beverages in the world, coffee has a mellow smell and strong taste, as well as refreshing, anti-oxidation and anti-cancer. Due to the different needs of different people for coffee, the categories of coffee drinks on the market are also increasing. Currently, in addition to pure coffee drinks, the number of compound beverage products developed with coffee as one of the ingredients is increasing. Common types of foods processed with coffee include fruit, cereals, milk, fungi, etc. In recent years, a growing number of drinks that are processed with the same kind of food and medicine have begun to appear. Most methods of processing coffee drinks are spray drying, freeze drying, mixing granulation, cold extraction and concentration. Each approach has its advantages and disadvantages. Researchers are also actively developing more coffee-based drinks based on market demand. In this paper, the main functional components of coffee, common types of coffee drinks, processing methods and development trends are summarized to provide a reference for future development of coffee drinks.
- coffee drinks,
- processing method,
- functional components,
- development trend

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References

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