A banana honey processing technology of arabica coffee beans

A processing technology, coffee bean technology, applied in green coffee processing, climate change adaptation, etc., can solve the problems of coffee bean hardness slightly soft, cleanliness, poor honey processing effect, etc., to achieve green economic production and increase mellowness degree, the effect of reducing water consumption

Active Publication Date: 2021-08-24
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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  • A banana honey processing technology of arabica coffee beans

Examples

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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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Abstract

The invention discloses a banana honey processing technology of small coffee beans, and relates to the technical field of coffee bean processing. The processing technology includes: raw material selection; cleaning, sorting, peeling; coffee beans and banana honey treatment; the banana honey treatment is to spread the obtained peeled coffee beans on a drying rack to dry, when the moisture content is 25% ‑30%, add banana puree with a mass ratio of 70:3, stir evenly, place in the pool for compaction, cover tightly or place in a sealed bag, place for a period of time, spread out in the sun to dry, the drying process Stirring and drying until the moisture content is 11‑12%, to obtain shelled coffee beans; coffee beans banana honey treatment includes white banana honey treatment, yellow banana honey treatment and red banana honey treatment. Solve the problems of slightly soft hardness, fermentation control and cleanliness of coffee beans in washing process; at the same time, increase and enhance the aroma of small coffee bean honey treatment, improve the mellowness of honey treatment, and avoid the ineffectiveness of honey treatment caused by insufficient maturity good question.

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 Patents(China)
IPC IPC(8): A23F5/02
CPCA23F5/02Y02A40/90
Inventor 鲍晓华
Owner 普洱学院
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