OPTIMIZATION OF TECHNOLOGY OF USING RAW COFFEE
The paper presents the process of optimizing the technology of using raw coffee by preparing an instant coffee beverage. The study is aimed at developing a technology of instant coffee beverage based on secondary raw coffee in which the amount of dry extractives provides high organoleptic characteristics and economic relevance of the developed product. The authors offer a technology model of instant coffee beverage based on the theoretical and practical analysis. The model identifies the key components of the composition and the features of the production technology.
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