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Coffee bean processing technology capable of improving coffee quality

A processing technology, coffee bean technology, applied in the methods of roasting coffee, grinding coffee, etc., can solve problems such as affecting the quality of coffee, and achieve prevention of chemical changes or volatilization and loss, good taste and flavor, and coffee quality. Good results

Inactive Publication Date: 2018-10-12
SICHUAN XINGZHI ZHIHUI INTPROP OPERATION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that the existing coffee bean processing technology will affect the quality of coffee, and the purpose is to provide a coffee bean processing technology that can improve the quality of coffee, and solve the problem that the existing coffee bean processing technology will affect the quality of coffee

Method used

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Experimental program
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Effect test

Embodiment 1

[0023] The present invention can improve the coffee bean processing technique of coffee quality, comprises the following steps:

[0024] S1. Obtain green coffee beans, screen the green coffee beans, screen out plump green coffee beans, rinse and dry all the screened green coffee beans;

[0025] S2. Use a continuous roaster to roast the green coffee beans required in step S1, add fried sand, traditional Chinese medicine particles and green coffee beans to the continuous roaster, roast and filter to obtain cooked coffee beans;

[0026] S3, rapidly cooling the cooked coffee beans obtained after roasting in step S2 to -25°C--19°C within 3 minutes;

[0027] S4. Grinding the cooled cooked coffee beans in step S3 at normal temperature to obtain coffee powder;

[0028] S5. Screening the coffee powder obtained in step S4 to screen out coffee powder with uniform particle size distribution.

[0029] When the coffee beans are roasted in the present invention, Chinese medicine granules, ...

Embodiment 2

[0031] The traditional Chinese medicine granules in step S2 include the following components in parts by weight: 20-30 parts of malt, 5-10 parts of Angelica dahurica, 6-10 parts of licorice, and 10-15 parts of Citrus aurantium. The present invention selects the best distribution ratio of traditional Chinese medicine granules.

[0032] Malt contains amylase, invert sugar enzyme, protein, proteolytic enzyme, vitamin B, lecithin, maltose, glucose and other ingredients, which can be used for liver depression and stagnation of qi, chest and hypochondrium distension, liver and spleen inconsistency, belching and eating less; Angelica dahurica functions and indications: expelling rheumatism, promoting blood circulation and expulsion of pus, promoting granulation and relieving pain. For headache, toothache, nasal sinusitis, intestinal wind and hemorrhoids, red and white vaginal discharge, carbuncle sores, skin itching; licorice is sweet and can adjust the taste of coffee beans; Citrus ...

Embodiment 3

[0034] Based on the above-mentioned embodiment, in step S3 , cold air with a temperature between -30° C. and about -60° C. is used to cool down the cooked coffee beans. The cooling speed of the cold air is fast, and the surface of the coffee beans can also be kept dry during the cooling process.

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Abstract

The present invention discloses a coffee bean processing technology capable of improving coffee quality. The coffee bean processing technology comprises the following steps: raw coffee beans are obtained; the raw coffee beans are screened; the full raw coffee beans are screened out; all the screened raw coffee beans are rinsed; the rinsed raw coffee beans are air-dried; a continuous roasting machine is used; the raw coffee beans with a required amount are roasted; stir-fried sand and traditional Chinese medicinal granules are added into the continuous roasting machine to be mixed with the rawcoffee beans for roasting and filtering to obtain cooked coffee beans; the roasted cooked coffee beans are rapidly cooled; the cooled cooked coffee beans are ground at room temperature to obtain coffee powder; the obtained coffee powder is screened; and the screened coffee powder is uniform in particle size distribution. The coffee bean processing technology can effectively prevent chemical changes or volatilization and loss of the aroma and taste components of the coffee beans, and enables the coffee to maintain good taste and flavor, and to be good in quality.

Description

technical field [0001] The invention relates to a coffee bean processing technology, in particular to a coffee bean processing technology capable of improving coffee quality. Background technique [0002] Coffee is a drink made from roasted coffee beans, and it is the main drink popular in the world along with cocoa and tea. The coffee tree is an evergreen small tree belonging to the Rubiaceae family. Daily coffee is made from coffee beans and various cooking utensils, and coffee beans refer to the nuts in the fruit of the coffee tree, which are roasted in an appropriate way. made. [0003] At present, the following problems will occur during the processing of coffee beans: (1) The coffee beans will be heated unevenly during the roasting process, which will affect the taste and flavor of the coffee; (2) The roasted coffee beans will be damaged during storage. It gradually becomes stale, and the aroma and taste are easily lost; (3) After the coffee is ground into coffee pow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/04A23F5/08
CPCA23F5/04A23F5/08
Inventor 石娟娟
Owner SICHUAN XINGZHI ZHIHUI INTPROP OPERATION CO LTD
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