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A kind of processing method of coffee peel tea

A processing method and technology of peel tea, which is applied in the direction of coffee substitutes, etc., can solve the problems of rancidity and rot, affecting the quality of coffee peel tea, etc.

Active Publication Date: 2021-09-10
YUNNAN UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the coffee peel is fermented, it is sweet and sour and has a strong fruity taste, but wet fermentation is prone to occur during the fermentation process, that is, the water content in the coffee peel is too high, resulting in excessive fermentation and rancidity, which seriously affects the quality of coffee peel tea. The slight micro-fermentation after drying is not enough to fully release the minerals, organic acids and other nutrients and flavor substances in the coffee

Method used

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  • A kind of processing method of coffee peel tea
  • A kind of processing method of coffee peel tea
  • A kind of processing method of coffee peel tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: prepare coffee peel tea as follows:

[0031] 1. Selection and preparation of raw materials:

[0032] Choose coffee grown at an altitude of 1300-1600 meters. Due to the large temperature difference between day and night, coffee grown at high altitudes has a slow growth cycle, which is conducive to the accumulation of coffee nutrients. Studies have shown that within the altitude range suitable for coffee growth, as the planting altitude increases, the sugar content of coffee is enriched, and the caffeine content increases. Reduced, the coffee fruit is full, and the quality of the coffee cup is improved. Choose coffee cherries from coffee gardens that are ecologically free from pesticide pollution. The coffee plantation soil, irrigation water, and processing water comply with the national standard GB / T1963 for the production and processing of organic products, and are free from chemical pesticides, heavy metals, and other pollution.

[0033] Second, the pr...

Embodiment 2

[0042] Embodiment 2: prepare coffee peel tea as follows:

[0043] 1. Selection and preparation of raw materials:

[0044] Choose coffee grown at an altitude of 1300-1600 meters. Due to the large temperature difference between day and night, coffee grown at high altitudes has a slow growth cycle, which is conducive to the accumulation of coffee nutrients. Studies have shown that within the altitude range suitable for coffee growth, as the planting altitude increases, the sugar content of coffee is enriched, and the caffeine content increases. Reduced, the coffee fruit is full, and the quality of the coffee cup is improved. Choose coffee cherries from coffee gardens that are ecologically free from pesticide pollution. The coffee plantation soil, irrigation water, and processing water comply with the national standard GB / T1963 for the production and processing of organic products, and are free from chemical pesticides, heavy metals, and other pollution.

[0045] Second, the proc...

Embodiment 3

[0054] Embodiment 3: prepare coffee peel tea as follows:

[0055] 1. Selection and preparation of raw materials:

[0056] Choose coffee grown at an altitude of 1300-1600 meters. Due to the large temperature difference between day and night, coffee grown at high altitudes has a slow growth cycle, which is conducive to the accumulation of coffee nutrients. Studies have shown that within the altitude range suitable for coffee growth, as the planting altitude increases, the sugar content of coffee is enriched, and the caffeine content increases. Reduced, the coffee fruit is full, and the quality of the coffee cup is improved. Choose coffee cherries from coffee gardens that are ecologically free from pesticide pollution. The coffee plantation soil, irrigation water, and processing water comply with the national standard GB / T1963 for the production and processing of organic products, and are free from chemical pesticides, heavy metals, and other pollution.

[0057] Second, the pr...

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Abstract

The invention discloses a processing method of coffee peel tea, which includes the steps of material selection, drying, enrichment, powder coating, drying, micro-fermentation, etc., which effectively increases the beneficial ingredients in the coffee peel tea and prevents repeated water introduction. wet fermentation acidification phenomenon. The coffee peel tea prepared by the present invention has a sweet and sour taste, a strong fruity aroma, uniform dry product appearance particles, hard dryness, no mildew, strong fruity aroma, no musty or sour taste, and is completely and thoroughly obtained through the combination of pre-fermentation and micro-fermentation Local fermentation effectively improves the flavor and nutritional value of coffee peel tea. The invention makes full use of the coffee bean processing waste, maximizes the economic value of the coffee peel, and has broad application prospects.

Description

technical field [0001] The invention relates to the field of coffee peel processing, in particular to a method for processing coffee peel tea. Background technique [0002] Yunnan has superior natural conditions for growing arabica coffee, and the scale and output of coffee planting account for more than 98% of the country's total. In 2018, the coffee planting area in Yunnan Province was 1.75 million mu, with an output of 158,000 tons. In the traditional processing technology, the coffee seeds are removed from the husk, roasted and processed before drinking. The coffee peel is used as a by-product of coffee processing, and a small part is composted with farm fat pig manure and cow manure for a certain period of time to make fertilizer and return Coffee growing land provides nutrients for the growth of coffee. Most of the coffee rinds are discarded in the processing plant after long-term high-temperature stacking and over-fermentation to produce odors such as distiller grai...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F5/44
CPCA23F5/44
Inventor 何飞飞郝淑美毕晓菲李荣福黄伟黄家雄罗心平胡发广李延金董祖亮李府决
Owner YUNNAN UNIV
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