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Studies on the Production and Shelflife of Milk Based Spray Dried Coffee Complete Beverage from Roasted and Ground Coffee

出版	NDRI, 1981
URL	http://books.google.com.hk/books?id=ep26ZwEACAAJ&hl=&source=gbs_api

註釋Studies on the production of spray dried coffee complete were carried out starting with the extraction of roasted and ground coffee along with other ingredients like sugar concentrated milk and additives like stabilizing salts . Based on the results of prelininary laboratory trials pilot plant trials were conducted with the selected ratio of coffee powder to boiling water for making spray dried coffee complete trials were conducted employing an air inter temparature of 180+5 degree C and 90+2 degree C outlet temparature in spray drier to give a moisture content of less than three percent in the product. The product had a moisture content of 2.75-3.15% and 12.82 to 15.96% fat and had an acceptable solubality back density and bacteriological quality at manufature. The free fat and vfa contents were not objectionable at manufacture. The reconstituted product made by the addition of nine times by weight of hot/boiling water to the product was found to be very acceptable in respect of flavour colour taste and overall acceptability product had a good keeping quality at 30+_ for 90 days. The estimated cost of the product packed in consumer packs and institutional packs were approximately Rs 6/and Rs 27/respectively.