Raw coffee fruit low temperature and freezing processing method

Abstract

The present invention relates to a coffee processing technical field and specifically to a raw coffee fruit low temperature and freezing processing method including a temperature and humidity constant space. The concrete steps are as follows: the raw coffee fruits are pickled, the pickled raw coffee fruits are sent into the temperature and humidity constant space, the raw coffee fruits are placed in display shelves, breathable materials are spread on the display shelves, and the temperature of the temperature and humidity constant space is maintained below 4 DEG C; Under low temperatures, the moisture of the raw fruits is evaporated, which requires 2 weeks to 2 months. Then the raw fruits are washed with water and the fruit pulps of the washed raw fruits are removed, the treated raw fruits are sun-dried for 7-14 days until the water content decreases to 15%. In freezing conditions, the moisture of the raw fruits is evaporated, which needs 1-2 months. Then the water evaporated raw fruits are sun-dried for 2 weeks to 1 month until the moisture is lowered to a water content of 15%. By using low temperature or freezing methods to process the raw fruits, the problem that the coffee is short in production and supply in a non-production period is solved, and the produced raw coffee fruit passes the standards of the Specialty Coffee Association of America (SCAA) in mouthfeel and taste, and thus may be referred to specialty coffee.

Description

[technical field] [0001] The invention relates to the technical field of coffee processing, in particular to a method for low-temperature freezing processing of coffee fruit. [Background technique] [0002] Coffee is grown in tropical regions between 24 degrees north latitude and 25 degrees south latitude. Coffee beans are divided into two categories, Arabica and Robusta. Arabica coffee beans are produced at an altitude of more than 800 meters, and Robusta coffee beans are produced at an altitude of less than 800 meters. Generally, the picking frequency is 1-2 times a year, and a picking season lasts for 3-5 months, so in general It is said that there will be a non-picking season for 3-4 months, which will lead to a decline in supply. For example, in the coffee-producing region of Aceh in Indonesia, the coffee picking season is divided into a large production period (May to September) and a small production period (November to January), so coffee production is almost at a s...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to address the shortcomings of the above-mentioned coffee fruit processing method, and to solve the problem of coffee production decline caused by non-picking seasons and the lack of taste, and to provide a method for low-temperature freezing coffee fruit processing

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