4.1.4

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'阿拉比卡種的咖啡豆風味爲什麼會優於羅布斯塔？'

'/uploads/allimg/190225/19-1Z225164045N2-lp.jpg'

'拉比,種的,咖啡豆,風味,爲什麼,由於,羅布斯,布斯,資訊,'

'資訊 請關注咖啡工房（微信公衆號cafe_style ） 而當中重要的兩種反應當屬焦糖化反應（caramelization，糖的氧化與褐變）與梅納反應（Maillard reaction，氨基酸與糖類的反應）。這兩種反應都需要糖類的參與，生豆中含量豐富的蔗糖，正好提供了這兩種反應所'

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''

'2019-02-25 20:20:06'

'2019-02-25 16:44:18'

'129529'

''

''

''

''

''

''

''

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''

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NULL

'<img alt="" src="/uploads/allimg/190225/19-1Z225164045N2.jpg" style="width: 600px; height: 400px;" /><br />
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); position: relative; width: auto; line-height: 30px; font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'ＭＳ Ｐゴシック\', sans-serif; vertical-align: baseline; font-stretch: inherit;">
	<span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; font-size: 16px;"><font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; vertical-align: inherit;">資訊 請關注咖啡工房（微信公衆號cafe_style ）</font></span></h2>
<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; color: rgb(51, 51, 51); font-family: 微軟雅黑, 黑體, Arial; line-height: 22px;">
	<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
		<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
			<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
				　　　　　而當中重要的兩種反應當屬焦糖化反應（caramelization，糖的氧化與褐變）與梅納反應（Maillard reaction，氨基酸與糖類的反應）。這兩種反應都需要糖類的參與，生豆中含量豐富的蔗糖，正好提供了這兩種反應所需的材料。先前的研究也發現蔗糖含量與咖啡豆風味有着正向的相關性。從下表中可以看出阿拉比卡（Arabica）的蔗糖（Sucrose）在生豆時含量是羅布斯塔（Robusta）的兩倍，也說明了阿拉比卡種的咖啡豆風味優於羅布斯塔的原因。</div>
			<div>
				&nbsp;</div>
			<div>
				　　焦糖化反應</div>
			<div>
				&nbsp;</div>
			<div>
				　　喝完咖啡後殘留在杯底乾涸的咖啡漬排列成有趣的圖案，忽然之間一陣焦糖的甜香味閃現了一下，再仔細聞聞，甜甜的焦糖味居然是從杯底傳來的，爲什麼會有焦糖的甜味？後來才發現黑咖啡本身是真的有甜味的，特別是焦糖的甜最明顯！但是每一種咖啡的甜味會因爲豆種與烘培方式而各有不同變化。</div>
			<div>
				&nbsp;</div>
			<div>
				　　咖啡豆中的糖份大約在170&mdash;&mdash;200℃進行焦糖化反應，正好是蔗糖熔點（185℃）、咖啡豆烘培時一爆階段的溫度。焦糖化反應的產物分爲兩部份：</div>
			<div>
				&nbsp;</div>
			<div>
				　　糖的脫水產物，就是焦糖或醬色</div>
			<div>
				&nbsp;</div>
			<div>
				　　裂解產物，主要是一些揮發性的醛與酮。</div>
			<div>
				&nbsp;</div>
			<div>
				　　總的來說，在焦糖化反應中產生了火烤的香味、焦糖與顏色，也產生了其他芳香性的物質如麥芽醇、Cyclotene、呋喃類化合物等等，這些化合物也可以在紅酒、果汁、奶油等食物中發現。</div>
			<div>
				&nbsp;</div>
			<div>
				　　不過如果在烘培的過程中焦糖化過頭並不是件好事，反而會造成碳化，使咖啡燥苦絞喉。如果焦糖化不足則會使得香氣單調乏味缺少層次。</div>
			<div>
				&nbsp;</div>
			<div>
				　　咖啡豆中的糖份大約在170&mdash;&mdash;200℃進行焦糖化反應，正好是蔗糖熔點（185℃）、咖啡豆烘培時一爆階段的溫度。焦糖化反應的產物分爲兩部份：</div>
			<div>
				&nbsp;</div>
			<div>
				　　糖的脫水產物，就是焦糖或醬色</div>
			<div>
				&nbsp;</div>
			<div>
				　　裂解產物，主要是一些揮發性的醛與酮。</div>
			<div>
				&nbsp;</div>
			<div>
				　　總的來說，在焦糖化反應中產生了火烤的香味、焦糖與顏色，也產生了其他芳香性的物質如麥芽醇、Cyclotene、呋喃類化合物等等，這些化合物也可以在紅酒、果汁、奶油等食物中發現。</div>
			<div>
				&nbsp;</div>
			<div>
				　　不過如果在烘培的過程中焦糖化過頭並不是件好事，反而會造成碳化，使咖啡燥苦絞喉。如果焦糖化不足則會使得香氣單調乏味缺少層次。</div>
		</div>
	</div>
</div>
<br />
'

'拉比,種的,咖啡豆,風味,爲什麼,由於,羅布斯,布斯,資訊,'

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'1551097206'

'1551084258'

'阿拉比卡種的咖啡豆風味爲什麼會優於羅布斯塔？_咖啡知識_中國咖啡網'

'拉比,種的,咖啡豆,風味,爲什麼,由於,羅布斯,布斯,資訊'

'資訊 請關注咖啡工房（微信公衆號cafe_style ） 而當中重要的兩種反應當屬焦糖化反應（caramelization，糖的氧化與褐變）與梅納反應（Maillard reaction，氨基酸與糖類的反應）。這兩種反應都需要糖類的參與，生豆中含量豐富的蔗糖，正好提供了這兩種反應所'

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