论文部分内容阅读
日本Waarudo Natsutsu公司用咖啡豆焙炒、粉化,并与重量百分数为30-40的植物油或脂肪及重量百分数为0.5-1.0的维生素E混合,制成咖啡酱。这种咖啡酱能抗氧化,在长时期内保持有良好的咖啡香味。咖啡酱在食品的制作中有广泛的用途。
Japanese Waarudo Natsutsu company roasts, pulverizes with coffee beans, and mixes it with vegetable oil or fat with a weight percentage of 30-40 and vitamin E with a weight percentage of 0.5-1.0 to make a coffee sauce. This coffee sauce is resistant to oxidation and maintains a good coffee aroma for a long period of time. Coffee sauce has a wide range of uses in food production.