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'什麼是丹寧酸？ 咖啡豆的主要化學成份之一'

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'什麼,寧酸,咖啡豆,主要,化學,成份,之一,寧酸,咖啡豆,主'

'丹寧酸，是咖啡豆的主要化學成份之一，約佔咖啡豆化學總成份的7%左右。 經提煉後丹寧酸會變成淡黃色的粉末且很容易溶於水中，一經加熱便會分解掉從而產生焦梧酸，使咖啡味道變差。 正因爲如此，一杯衝煮好的咖啡若不立刻喝掉，會使得味道與口感流失，也因此'

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'2015-10-12 15:03:50'

'2015-10-12 15:04:21'

'41433'

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NULL

'<p style="text-align: center; ">
	<img alt="" src="/uploads/allimg/151012/3-15101215041b14.jpg" style="width: 293px; height: 220px; " /></p>
<p>
	　　丹寧酸，是咖啡豆的主要化學成份之一，約佔咖啡豆化學總成份的7%左右。</p>
<p>
	　　經提煉後丹寧酸會變成淡黃色的粉末且很容易溶於水中，一經加熱便會分解掉從而產生焦梧酸，使咖啡味道變差。</p>
<p>
	　　正因爲如此，一杯衝煮好的咖啡若不立刻喝掉，會使得味道與口感流失，也因此纔有&ldquo;咖啡要趁熱喝&rdquo;的說法。</p>
<p>
	　　一般都覺得一杯咖啡的使用期限是10分鐘。如果你有心，你可以試一下，每一分鐘，同一杯咖啡的味道是否一致，而10分鐘後，咖啡與剛衝煮出來時的味道會差多少。(本文系轉載)</p>
'

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