Yellow honey processing method of coffee beans

Abstract

The invention relates to a yellow nectar treatment method of coffee beans. Yellow nectar small-grain coffee beans are prepared by taking fresh coffee fruits as raw materials, washing, peeling and airing for two times and storing for a period of time, and airing for the third time. The yellow nectar treatment method has the beneficial effects that the yellow nectar small-grain coffee beans have a golden yellow surface and are oily and sweet; the yellow nectar small-grain coffee beans have a rich nectar flavor. According to the yellow nectar treatment method of the coffee beans, water washing is not needed in a peeling process and the problem that components in the small-grain coffee beans are dissolved into water and are lost in a water washing machining process is avoided; the treatment method only needs water in a process of washing and sorting the fresh fruits before peeling, and the use amount of the water is relatively less so that the production cost is reduced; and the drying time of the yellow nectar treatment method disclosed by the invention is relatively short and the efficiency is high.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for processing yellow honey of coffee beans. Background technique [0002] Honey processing began in Costa Rica as a method tried by local coffee farmers to improve the quality of coffee beans, and then slowly spread to other countries. So why are farmers in Costa Rica trying this processing method? Because the income of farmers mainly depends on the trade of coffee beans, the better quality coffee beans can bring higher profits, so it is not surprising that farmers are constantly trying new processing methods. For a coffee producing area, there are three ways to improve the quality of coffee beans: first, improve the processing method; second, replace the planted tree species; third, improve the soil quality of the farm, which is to migrate the farm. For coffee farmers, changing tree species and relocating farms is time-consuming and laborious, so improving ...

AI Technical Summary

Problems solved by technology

The processing process of green coffee beans with black honey is the most complicated and the labor cost is the highest, so the price is the most expensive

[0009] At present, most Pu’er arabica coffees are processed by washing method. This processing method is prone to various problems in the degumming and drying process, such as under-fermentation, over-fermentation, and fermentation heartburn (the temperature in the middle of the fermentation tank is high, which makes the arabica beans appear. (yellow and odor) or uneven fermentation; and when washing and soaking, the components in the arabica beans are dissolved in water and lost, resulting in a decline in the quality of Puer arabica coffee; after washing and soaking, the moisture content of the arabica beans increases, resulting in a longer drying time. Easy to produce odor during drying

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