Coffee roasting method, coffee powder and capsule beverage

A roasting method and coffee technology, applied in the field of coffee powder and capsule beverages and coffee roasting, can solve the problems of destroying the purity of coffee, affecting human health, and increasing the cost of equipment investment.

Inactive Publication Date: 2021-09-03
昆山亿政咖啡有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, adding additional equipment for irradiation not only increases the input cost of manufacturing and processing equipment, but also makes the processed coffee beans may have radiation residues, which may affect human health; adding additional ingredients, such as licorice, tea, etc., It will destroy the purity of coffee and destroy the original aroma of coffee.

Method used

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  • Coffee roasting method, coffee powder and capsule beverage
  • Coffee roasting method, coffee powder and capsule beverage
  • Coffee roasting method, coffee powder and capsule beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] In this example, the refined and processed Brazilian NY2 green coffee beans and Vietnamese Robe coffee beans were selected; and the Brazilian NY2 green coffee beans and Vietnamese Robe coffee beans were mixed at a weight of 8:1 to 10:1 to obtain Blended green coffee beans. Specifically, in this embodiment, Brazilian NY2 green coffee beans with a weight ratio of 9:1 and Vietnamese Robus green coffee beans are mixed to obtain mixed green coffee beans.

[0081] First, the selected green coffee beans are dehydrated, and the temperature of the beans is 185±2°C, specifically, 185°C.

[0082] Next, warm up the coffee beans so that the temperature of the beans drops to 106-108°C within 1-2 minutes. During the temperature recovery process, the bean temperature dropped rapidly to about 110°C in the first 30 seconds, and then stabilized at around 107°C in the last 30 seconds to 60 seconds, and the temperature recovery was completed at this time.

[0083] Then, directly crack the...

Embodiment 2

[0106] In this example, refined and processed Yunnan AA green coffee beans, Yunnan Sun-dried G1 green coffee beans, New Oriental green coffee beans, Guatemala SHB green coffee beans and Peruvian green coffee beans were selected.

[0107]The Yunnan AA green coffee beans with a weight percentage of 16±2%, the Yunnan sun-dried G1 green coffee beans with a weight percentage of 14±2%, the New Oriental coffee beans with a weight percentage of 24±3%, and a weight percentage of 24±3 % Guatemalan SHB green coffee beans and Peruvian green coffee beans with a weight percentage of 22±2% are mixed to obtain mixed green coffee beans. Specifically, in this embodiment, 16% by weight of Yunnan AA green coffee beans, 14% by weight of Yunnan sun-dried G1 green coffee beans, 24% by weight of New Oriental coffee green beans, and 24% Guatemalan SHB green coffee beans and 22% Peruvian green coffee beans by weight are mixed to obtain mixed green coffee beans.

[0108] First, the selected green coffe...

Embodiment 3

[0120] In this embodiment, different from Embodiment 1 and Embodiment 2, the green coffee beans in this embodiment have only one ingredient, which is refined Colombian green coffee beans.

[0121] First, the selected green coffee beans are dehydrated, and the temperature of the beans is 185±2°C, specifically, 185°C.

[0122] Next, warm up the coffee beans so that the temperature of the beans drops to 104-109°C within 1-1.5 minutes. During the temperature recovery process, the bean temperature dropped rapidly to around 110°C in the first 30 seconds, and then stabilized at around 106°C in the last 30 seconds to 60 seconds, and the temperature recovery was completed at this time.

[0123] Then, directly crack the coffee beans at the rewarming temperature to increase the temperature of the beans to 181-185°C within 7-8 minutes. In this embodiment, the temperature rise of the first explosion is a constant speed process, which is stable at 12-14° C. / min. The firepower of the first...

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Abstract

The invention provides a coffee roasting method, coffee powder and a capsule beverage. The coffee roasting method comprises the following steps that green coffee beans subjected to refined processing are selected; dehydration treatment is conducted on the selected green coffee beans, wherein the bean temperature is 175-190 DEG C; the temperature rises up again, so that the bean temperature is reduced to 100-110 DEG C within 0.5-2 minutes; first crack is conducted, so that the bean temperature is increased to 180-190 DEG C within 6-8 minutes; second crack is conducted, so that the bean temperature is increased to 195-210 DEG C within 1.5-3 minutes; and cooling is conducted, so that the bean temperature is reduced to the normal temperature, the roasted coffee beans are obtained, and the weight loss ratio of the coffee beans is 15%-20%. By controlling the temperature and time of each stage in the roasting process of the coffee beans, the roasted coffee beans have better taste and rich fragrance on the basis of not increasing equipment and raw materials, the sour and astringent taste is weakened, and the problem of how to improve and enrich the fragrance and taste of the coffee on the basis of not increasing the equipment and the materials is solved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a coffee roasting method, coffee powder and capsule beverage. Background technique [0002] Coffee is a beverage made from roasted and ground coffee beans. As one of the three major beverages in the world, it is the main drink popular in the world together with cocoa and tea. The taste of coffee will show different degrees of sweetness, acidity, mellowness or cleanliness. On the one hand, there are differences in coffee beans from different regions; baking process. [0003] Coffee as a beverage has a history of hundreds of years. People are constantly pursuing the taste and unique aroma of coffee. A cup of coffee with complex taste and mellow aftertaste is defined as good coffee. At present, the methods for people to adjust the taste and mouthfeel of coffee usually include adjusting the coffee roasting process and the auxiliary materials added in roasting. For example, the appli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/04A23F5/08A23F5/10A23F5/14A23P10/30
CPCA23F5/04A23F5/08A23F5/10A23F5/14A23P10/30
Inventor 福岛幸治吴源泉李娜万顶阳雷姝敏薛彦花马瑞敏
Owner 昆山亿政咖啡有限公司
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