Banana and honey processing technology of coffea arabica beans

A processing technology and coffee bean technology, which is applied in green coffee processing, climate change adaptation, etc., can solve the problems of poor honey processing effect, slightly soft coffee bean grains and cleanliness, etc., to achieve green economic production and solve fermentation problems. Control and clean the problem, improve the effect of acid quality

Active Publication Date: 2019-02-15
普洱学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the above-mentioned problems existing in the prior art, the present invention provides a banana honey processing technology of arabica coffee beans, which solves the problems of slightly soft hardness of coffee beans, fermentation control and cleaning cleanliness in washing processing; The aroma of bean honey treatment can improve the mellowness of honey treatment and avoid the problem of poor honey treatment effect caused by insufficient maturity

Method used

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  • Banana and honey processing technology of coffea arabica beans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A white banana honey processing technology of arabica coffee beans, comprising the following steps:

[0030] Step 1. Raw material selection

[0031] Pick fresh coffee cherries with a maturity of 9-9.5% or 7-8% maturity between the beginning of winter and the severe cold, with no water stains, no frost, no microbial pollution, and less mechanical damage on the surface for use;

[0032] The fruit with a maturity of 9-9.5% is ruddy and shiny, and the coffee beans are easy to come out of the peel with a light squeeze with your fingers; the ripe fruit with a maturity of 7-8 is completely red, but the coffee beans are not easy to come out when you squeeze with your fingers; the first Fresh coffee cherries harvested for the first time are not recommended, and fresh coffee cherries harvested between the beginning of winter and the severe cold are best; mechanically damaged berries are rare; fresh coffee cherries are in a fresh state and have no signs of corruption.

[0033] St...

Embodiment 2

[0041] A yellow banana honey processing technology of arabica coffee beans, comprising the following steps:

[0042] Step 1. Raw material selection

[0043] Pick fresh coffee cherries with a maturity of 9-9.5% or 7-8% maturity between the beginning of winter and the severe cold, with no water stains, no frost, no microbial pollution, and less mechanical damage on the surface for use;

[0044] The fruit with a maturity of 9-9.5% is ruddy and shiny, and the coffee beans are easy to come out of the peel with a light squeeze with your fingers; the ripe fruit with a maturity of 7-8 is completely red, but the coffee beans are not easy to come out when you squeeze with your fingers; the first Fresh coffee cherries harvested for the first time are not recommended, and fresh coffee cherries harvested between the beginning of winter and the severe cold are best; mechanically damaged berries are rare; fresh coffee cherries are in a fresh state and have no signs of corruption.

[0045] S...

Embodiment 3

[0052] A red banana honey processing technology of arabica coffee beans, comprising the following steps:

[0053] Step 1. Raw material selection

[0054] Pick fresh coffee cherries with a maturity of 9-9.5% or 7-8% maturity between the beginning of winter and the severe cold, with no water stains, no frost, no microbial pollution, and less mechanical damage on the surface for use;

[0055] The fruit with a maturity of 9-9.5% is ruddy and shiny, and the coffee beans are easy to come out of the peel with a light squeeze with your fingers; the ripe fruit with a maturity of 7-8 is completely red, but the coffee beans are not easy to come out when you squeeze with your fingers; the first Fresh coffee cherries harvested for the first time are not recommended, and fresh coffee cherries harvested between the beginning of winter and the severe cold are best; mechanically damaged berries are rare; fresh coffee cherries are in a fresh state and have no signs of corruption.

[0056] Step...

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PUM

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Abstract

The invention discloses a banana and honey processing technology of coffea arabica beans, and relates to the technical field of processing of coffee beans. The processing technology comprises the following steps: selection of raw materials, cleaning, sorting, peeling, and banana and honey treatment of coffee beans, wherein during the banana and honey treatment, the peeled coffee beans are spread and aired on an airing rack; when the moisture content is 25%-30%, banana paste is added according to that the mass ratio of the peeled coffee beans to the banana paste is 70:3; then the coffee beans and the banana paste are stirred uniformly, placed in a tank, compacted and covered tightly, or placed in a sealed bag; after being placed for a period of time, the coffee beans are spread and dried inthe sun, and turning is performed in the drying process until the moisture content is 11-12% to obtain parchment beans; and the banana and honey treatment of the coffee beans comprise white banana and honey treatment, yellow banana and honey treatment and red banana and honey treatment. The banana and honey processing technology solves the problem of slightly low hardness of coffee beans, fermentation control and cleanness of cleaning in water washing processing, increases and enhances the fragrance of honey treatment of the coffea arabica beans, improves the mellowness of the honey treatment, and avoids the problem of poor honey treatment effect caused by lack of maturity.

Description

technical field [0001] The invention relates to the technical field of coffee bean processing, in particular to a banana honey processing technology of small coffee beans. Background technique [0002] Coffee is the cash crop with the highest production, consumption and economic value among the three major beverages in the world, and it is also one of the largest tropical food raw materials in the world. It is the second largest raw material product after petroleum in international trade. . There are medium-grained and small-grained coffees cultivated all over the world, of which small-grained coffees account for 65%, and small-grained coffees account for more than 99% in my country, and all of them are concentrated in Yunnan. China's coffee consumption has shown a rapid growth trend, with an average annual growth rate of more than 20% in the past three years. It takes 6-9 months for coffee to mature from flowering to maturity, and the length of the maturity period is affe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/02
CPCA23F5/02Y02A40/90
Inventor 鲍晓华
Owner 普洱学院
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