High Quality Coffee Beans Many Specifications Meet Your Needs Instant Coffee Powder

• Certification: ISO
• Assay Method: HPLC
• Application: Health Care Products
• State: Powder
• Extract Source: Coffee
• Transport Package: Bag/Carton/Drum
• Model NO.: 1%-98%
• Specification: >1%/80mesh
• Trademark: QINGYA
• Origin: China
• HS Code: 1302199099
• Production Capacity: 1000kg/Month

Product Description

Physical and Chemical Properties of Product

Product Name: Instant Coffee Powder

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Plant Latin name:Coffea arabica

Detection method: HPLC

Mesh:80-100mesh

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Product specifications: >0.2%

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Physical properties: Brown powder to colorless transparent liquid

Solubility:Soluble in water.

Storage conditions: Inert atmosphere,2-8°C

Nutrient composition
1. Caffe
It can speed up the metabolism of the human body and keep the mind clear and alert. Coffee is particularly popular as a "pick-me-up".
2. Tannin
3. The fat
The most important are acidic fat and volatile fat, acidic fat means that the acidity of fat will vary according to the type of coffee, volatile fat is the main source of coffee aroma.
4. Protein
5. Sugar
In the case of no sugar, in addition to the bitter taste of the sour taste of tannin, you will also feel the sweetness, which is caused by the sugar contained in the coffee itself. After roasting, much of the sugar turns to caramelize, giving the coffee its distinctive brown color.
6. Minerals
7. Coarse fiber
The fiber of raw beans will be charred after roasting, and this carbon and sugar caramelization combine to form the color of coffee, but the fiber as powder will bring a considerable degree of impact on the flavor of coffee.

Instant coffee powder
Instant coffee is a dried coffee extract obtained by evaporating the water in the coffee extract. Instant coffee can quickly dissolve in hot water, and occupies less space and volume during storage and transportation, and is more storable.

Production process
(1) Pretreatment
That is, the screening and cleaning of green coffee beans, the removal of metal, stone, dust and other foreign bodies mixed in, as well as broken beans, mold beans and so on.
(2) Baking
The substances contained in coffee beans undergo complex physical and chemical reactions during this process to form unique coffee aromatic substances.
(3) Grind
In order to improve the extraction efficiency, the roasted coffee beans are ground into a certain particle size.
(4) Extraction
At a certain temperature and pressure, the active ingredients of coffee are extracted into water.
(5) Concentration
Through vacuum concentration, the concentration of coffee (generally 40%) is increased at a lower temperature (-50 ° C), mainly to facilitate drying operations.

(6) Dry
This is the process of instant coffee powder forming, and it is also the process that has the greatest impact on the quality of coffee powder in the whole processing process.
Generally, the spray drying method is used, but due to the strong thermal sensitivity of the aromatic substances of coffee, it is very volatile at a higher drying temperature (in fact, there is a certain volatilization in the previous extraction and concentration process), which is the main reason why instant coffee is often not stir-fried coffee with a strong aroma