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Drying method of coffee beans

A drying method and technology for coffee beans, applied in application, food processing, food science and other directions, can solve problems such as loss of flavor substances or nutrients, and achieve the effects of inhibiting microbial indicators exceeding the standard, prolonging shelf life and simple operation.

Inactive Publication Date: 2016-07-27
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for different materials, different parameters need to be used in microwave vacuum drying, otherwise, it is easy to cause the loss of flavor substances or nutrients

Method used

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  • Drying method of coffee beans

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1: the method for preparing green coffee beans by microwave vacuum drying

[0050] The technical scheme adopted in the present invention is specifically implemented according to the following steps:

[0051] Using fresh coffee berries that are red, ripe, free of pests and mechanical damage as raw materials, the fresh coffee cherries are cleaned and removed to remove impurities such as residual berries and soil, and then the fresh coffee cherries after cleaning are placed in a continuous coffee peeling and degumming machine for removal The peel and pectin are drained to remove the moisture on the surface of the green coffee beans; then the green coffee beans are subjected to three-stage microwave vacuum drying, the vacuum degree is controlled to be ≤-0.08MPa, the drying temperature is 40°C, and the material thickness is 2cm. In the first stage, when the microwave power is 2kw, the drying time is 30min; in the second stage, when the microwave power is 1kw, the ...

Embodiment 2

[0052] Embodiment 2: the method for preparing green coffee beans by microwave vacuum drying

[0053] The technical scheme adopted in the present invention is specifically implemented according to the following steps:

[0054] Using fresh coffee berries that are red, ripe, free of pests and mechanical damage as raw materials, the fresh coffee cherries are cleaned and removed to remove impurities such as residual berries and soil, and then the fresh coffee cherries after cleaning are placed in a continuous coffee peeling and degumming machine for removal The peel and pectin are drained to remove the moisture on the surface of the green coffee beans; then the green coffee beans are subjected to three-stage microwave vacuum drying, the vacuum degree is controlled to be ≤-0.08MPa, the drying temperature is 50°C, and the material thickness is 5cm. In the first stage, when the microwave power is 2kw, the drying time is 35min; in the second stage, when the microwave power is 1kw, the dr...

Embodiment 3

[0055] Embodiment 3: the method for preparing green coffee beans by microwave vacuum drying

[0056] The technical scheme adopted in the present invention is specifically implemented according to the following steps:

[0057] Using fresh coffee berries that are red, ripe, free of pests and mechanical damage as raw materials, the fresh coffee cherries are cleaned and removed to remove impurities such as residual berries and soil, and then the fresh coffee cherries after cleaning are placed in a continuous coffee peeling and degumming machine for removal The peel and pectin are drained to remove the moisture on the surface of the green coffee beans; then the green coffee beans are subjected to three-stage microwave vacuum drying, the vacuum degree is controlled to be ≤-0.08MPa, the drying temperature is 45°C, and the material thickness is 3cm. In the first stage, when the microwave power is 2kw, the drying time is 25min; in the second stage, when the microwave power is 1kw, the ...

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PUM

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Abstract

The invention relates to the field of food processing, and especially relates to a drying method of coffee beans. According to the drying method, the coffee beans are dried by a microwave vacuum drying method; and technological parameters are optimized in the drying method, so that water contents of the dried coffee beans are no higher than 12.5%, the drying time is no longer than 3 hours and the mildew rates are 0, which are all obviously lower than the prior art (p & lt; 0.05). Moreover, losses of flavor substances and nutrients are relatively small, so that the flavor substances, including caffeine, trigonelline and the like, as well as nutrients, including fat, proteins and the like, in the coffee beans can be effectively preserved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for drying coffee beans. Background technique [0002] Coffee is a perennial evergreen shrub or tree belonging to the Rubiaceae family. It is native to north-central Africa and has been widely planted in tropical and subtropical regions such as Asia, Africa, Latin America, and Oceania. It is mainly distributed between the Tropic of Cancer and the Tropic of Cancer. Extends to the tropics at 26° north and south latitude. In my country, it is mainly distributed in Hainan and Yunnan, and it is an important characteristic tropical beverage crop in my country. In addition to nutrients such as sugar, fat, and protein, green coffee beans also contain active ingredients and flavor substances such as caffeine, chlorogenic acid, trigonelline, and volatile ingredients. Oxidation, enhance immunity, treat Alzheimer's and other effects, it is one of the drinks that are loved by people....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N12/08A23L5/30
CPCA23N12/08
Inventor 董文江胡荣锁谭乐和赵建平初众宗迎
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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