冷萃咖啡品質(zhì)的影響因素與優(yōu)化策略

摘 要：本研究旨在系統(tǒng)分析冷萃咖啡品質(zhì)的影響因素，并提出相應(yīng)的優(yōu)化策略。通過探討咖啡豆原料、冷萃工藝參數(shù)、儲(chǔ)存條件及設(shè)備與器具等方面存在的問題，本文提出了針對(duì)性的改進(jìn)措施，包括提升原料品質(zhì)、優(yōu)化工藝參數(shù)、改善儲(chǔ)存條件和升級(jí)設(shè)備與器具，為冷萃咖啡產(chǎn)業(yè)的健康發(fā)展提供理論支持和實(shí)踐指導(dǎo)。

關(guān)鍵詞：冷萃咖啡；品質(zhì)優(yōu)化；工藝參數(shù)；儲(chǔ)存條件

Factors Influencing the Quality of Cold Brew Coffee and Optimization Strategies

LI Minsheng

（Key Laboratory for Plant Extracts in Beverage Applications， Damin Food （Zhangzhou） Co.， Ltd.， Zhangzhou 363000， China）

Abstract： This study aims to systematically analyze the factors affecting the quality of cold extracted coffee and propose corresponding optimization strategies. This article proposes targeted improvement measures by exploring the problems existing in coffee bean raw materials， cold extraction process parameters， storage conditions， and equipment and tools， including improving raw material quality， optimizing process parameters， improving storage conditions， and upgrading equipment and tools， to provide theoretical support and practical guidance for the healthy development of the cold brew coffee industry.

Keywords： cold brewed coffee; quality optimization; process parameters; storage conditions

冷萃咖啡以其獨(dú)特的風(fēng)味和便捷的制作方式，近年來在國內(nèi)外市場得到快速發(fā)展。（剩余4447字）