Traditional roasting coffee process: the soluble matter in the roasted and ground coffee powder accounts for about 25%. When the temperature reaches 180 °C, some high molecular weight carbohydrates can be extracted, thereby increasing the extraction rate by 10%-20 %. These high molecular weight carbohydrates are beneficial to enhance the flavor of instant coffee, and can increase the extraction rate, which manufacturers are not happy with.
Coffee beans–baking–milling–extraction–concentration evaporation–spray drying–finished products, acrylamide is mainly found in high molecular carbohydrates. The instant coffee acrylamide content produced by this process is definitely high. . Studies have shown that eating foods containing more acrylamide is more likely to cause cancer.
Process for lyophilized coffee prepared by freeze dryer
Coffee beans–roasting–milling–low-temperature vacuum concentration–vacuum freeze-drying, and instant coffee produced by spray drying are mainly distinguished in the process of concentration and drying. It can be seen that the main advantage of freeze-dried coffee over ordinary instant coffee is the retention of aromatic substances, which is healthier and safer to eat.
