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Coffee bean baking system capable of controlling caffeine content and baking method thereof

A technology of coffee beans and caffeine, applied in the field of baking, can solve the problems of increased bitterness, long cooling time, easy to get angry, etc., and achieve the effect of medium and moderate acidity, short cooling time, and reduce bitterness

Pending Publication Date: 2021-11-30
昆明弘承食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the roasting furnace is used to roast commercial coffee beans in the pot. The temperature of the cooked beans is generally 180 ℃ ~ 190 ℃ when they are out of the pot, and then the coffee beans are cooled by wind. The cooling time is long, which is easy to cause the oxidation of the oil on the surface of the coffee beans. , deterioration, and at the same time, it is easy to cause the coffee beans to continue to be carbonized, which increases the bitterness and makes the coffee beans brittle. control

Method used

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  • Coffee bean baking system capable of controlling caffeine content and baking method thereof
  • Coffee bean baking system capable of controlling caffeine content and baking method thereof
  • Coffee bean baking system capable of controlling caffeine content and baking method thereof

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Embodiment Construction

[0024] The present invention will be further described below in conjunction with the accompanying drawings and embodiments, so that those skilled in the art can understand the present invention in detail, but the present invention is not limited in any way. Any transformation or improvement made according to the technical inspiration of the present invention belongs to the protection scope of the present invention.

[0025] The present invention will be further elaborated below in conjunction with the accompanying drawings.

[0026] Such as Figure 1-10 As shown, the present invention provides a coffee bean roasting system capable of controlling the caffeine content. The system specifically includes: a roasting device for roasting coffee beans in real time; an ice-quenching device; a freeze-drying device for drying coffee beans after ice-quenching in real time; and a control device for controlling the operations of the roasting device, the ice-quenching device and the freeze-...

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Abstract

The invention belongs to the technical field of baking, and particularly relates to a coffee bean baking system capable of controlling the caffeine content and a baking method thereof. The system comprises: a baking device which is used for baking coffee beans in real time; an ice quenching device which is used for carrying out real-time ice quenching on the roasted coffee beans; a freeze-drying device which is used for drying the ice-quenched coffee beans in real time; and a control device which is used for controlling operation of the baking device, the ice quenching device and the freeze-drying device in real time, so that the cooling time is short, surface oil oxidation and deterioration of the coffee beans are not easy to cause, meanwhile, continuous carbonization of the coffee beans is also avoided, namely, bitter taste is reduced, the coffee beans are not easy to embrittle, people are not easy to get inflamed after drinking the coffee beans;, the quality of commercial cooked coffee beans is improved, and the caffeine content in the cooked coffee beans can be controlled.

Description

technical field [0001] The invention belongs to the technical field of roasting, and in particular relates to a coffee bean roasting system capable of controlling the content of caffeine and a roasting method thereof. Background technique [0002] At present, the roasting furnace is used to roast commercial coffee beans in the pot. The temperature of the cooked beans is generally 180 ℃ ~ 190 ℃ when they come out of the pot, and then the coffee beans are cooled by wind. The cooling time is long, which is easy to cause the oil on the surface of the coffee beans to oxidize. , deterioration, and it is also easy to cause the coffee beans to continue to be carbonized, which increases the bitterness and makes the coffee beans brittle. control. [0003] Therefore, in view of the above technical problems and defects, it is urgent to design and develop a coffee bean roasting system capable of controlling the caffeine content and a roasting method thereof. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23N12/10A23F5/10
CPCA23N12/10A23F5/10
Inventor 熊相人陈碧峰
Owner 昆明弘承食品科技有限公司
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