essence:
This starts with the production process of instant coffee.
Instant coffee is produced by extracting the active ingredients from the fried ground coffee beans and drying them. In the process, some aromatic substances are inevitably lost and the flavor and taste of the finished products are not as good as those of the coffee directly fried and ground.
Its production process is generally:
Pretreatment→roasting→grinding→extraction→concentration→drying
The pretreatment is to remove impurities. During the frying and brewing process, the material contained in the coffee beans undergoes complicated physical and chemical reactions during the process to form unique coffee aroma substances. After grinding, the active ingredients in the coffee are extracted into water at a certain temperature and pressure. Vacuum concentration facilitates the drying process.
Drying, which is the process of forming instant coffee powder, is also the process that has the greatest impact on the quality of ground coffee during processing. At present, the spray drying method is generally used, but since aromatic substances of coffee have a strong heat-sensitive property, they are highly volatile at a relatively high drying temperature (having a certain amount of volatilization during the extraction and concentration processes). This is why instant coffee does not have the aroma of fried coffee. The main reason for the richness.
The above is merely a production process, during which coffee was found to have been substantially lost in a high-temperature operating environment. How to make up for it? Is the essence. Manufacturers add flavors in the process of extraction, concentration or drying (depending on different manufacturers, some companies are one step, some are multi-step flavors).
The quality of coffee beans
It is known that more than 90% of the coffee beans on the market are grown from the following two kinds of coffee beans: Coffea Arabica and Caffea Robusta.
The Arabica species of coffee tree is suitable for planting on a fertile, well-drained hillside of about 1,000 to 2,000 meters above sea level. In the daytime, they like mild and not hot temperatures, and direct sunlight less than two hours a day. If local areas lack thunderstorms in the afternoon or fog is reported every day in the mountains, farmers have to plant many tall trees in the coffee garden. Shade and frost damage.
At night, they want an environment that is cold to about ten degrees Celsius but the temperature cannot be too low, because excessive warmth can cause the coffee berries to develop too fast, and can't bear the small, strong, hard and high-quality coffee beans. However, in case of frost, the coffee tree will be frozen to death.
The conditions for planting are quite strict, so Arabica coffee produced in different regions, at different altitudes and in different climate producing areas usually has its own characteristics. When it is baked, it smells like the smell of green grass. After proper baking, Shows "fruity" (medium shallow baking) and "caramel sweet" (deep baking).
Robusta's coffee trees can grow on plains about two hundred meters above sea level. The shape of leaves and flowers is slightly different from that of Arabica. The average wild tree is one or two meters higher than Arabica. It has a strong resistance to diseases and high temperatures, and the yield is also high.
Generally speaking, the flavor of Robusta beans is poor, sour, and dull. The flavors produced in different regions and different climates are not much different. They smell like peanuts without baking, and the taste after roasting is usually between "Taste of tea" (medium baking) and "rubber tyre taste" (deep baking) make it difficult to show delicate flavors. Therefore its price is only half that of Arabica beans.
Due to the cost, instant coffee is of course Robusta's coffee, and its origin is in Vietnam, China's Hainan, Yunnan, and some countries in Africa. In addition, broken beans, bad beans, and poorly-developed varieties are often baked and ground directly without screening. Anyway, it only extracts caffeine, and the lack of aroma can also be mediated through various flavors and additives. This results in very poor quality coffee beans for making instant coffee.
Cancer risk
Acrylamide In 2005, the Ministry of Health of the People's Republic of China issued a public notice: acrylamide is a carcinogen, children's intake is 2 to 3 times that of adults, and instant coffee also contains carcinogens.
According to the announcement, acrylamide is a chemical substance that is a raw material for the production of polyacrylamide and can be used for industrial applications such as sewage purification. The results of animal experiments show that acrylamide is a possible carcinogen. Epidemiological observations of occupational exposure populations indicate that long-term low-dose exposure to acrylamide can cause sleepiness, mood and memory changes, hallucinations and tremors, and peripheral neuropathy (glove-like feelings, sweating, and muscle weakness). Although the effect of acrylamide on human health remains to be further studied, this issue should be of concern.
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