82results about "Coffee roasting methods" patented technology

The invention provides a coffee bean circulating baking method, coffee beans are baked by using a hot air type baking device, the hot air type baking device comprises a combustor, an air supply pipeline, a baking device and an air return pipeline, the combustor comprises a combustion cylinder and a heating device, and the baking device comprises a baking chamber; return air from the baking chamber is directly introduced from the upper portion of the combustion cylinder, the air return pipeline connector is located on the upper portion of the combustion cylinder and below the air supply pipeline connector, and a first spiral structure is used at the position, corresponding to the air return pipeline connector, in the combustion cylinder to lengthen an air return path, so that the return air passes through the first spiral structure. A part of impurities and smoke in the return air are burnt out in the high-temperature burning cylinder, and the impurities which are not burnt out fall down under the action of gravity, so that the impurities in the return air are separated from hot air. When the baking method disclosed by the invention is used for baking, the temperature can be regulated and controlled, the temperature rise is fast, the beans are uniformly heated, the hot air circulation times are more, and the baked cooked coffee beans have higher quality and good taste.

Apparatus (1) for roasting coffee beans, the apparatus comprising: a roast chamber (19) in which a supply of coffee beans can be received for roasting; a heater (17) for heating air; a fan (21) for passing heated air through the roast chamber (19) to roast coffee beans received therein; a humidity sensor (31) operable to provide signals that are representative of the humidity of the heated air that has passed through the roast chamber (19); a temperature sensor (29) operable to provide signals that are representative of the air temperature within the roast chamber (19), and a control system (27) operable to control the apparatus (1), wherein said control system (27) is operable to determine that first crack has occurred in response to signals from said humidity sensor (31) and said temperature sensor (29).

The invention discloses a method for improving coffee flavor by combining biological fermentation with a physical method, which comprises the following steps: step (1) cleaning fresh coffee fruits, removing epicarp of coffee, and inoculating a microbial suspension for fermentation; the microorganisms are compounded by adopting lactobacillus plantarum, saccharomyces cerevisiae and leuconostoc mesenteroides; (2) carrying out ultrahigh pressure treatment or ultrasonic treatment on the fermented coffee beans and fermentation liquor; and (3) cleaning the green coffee beans subjected to ultrahigh-pressure or ultrasonic treatment, draining water, and uniformly paving the green coffee beans on a drying net for drying. Compared with natural wet fermentation, the microbial compound fermentation has the advantages that the pH drop rate is obviously increased, dominant bacterial communities such as lactic acid bacteria and saccharomycetes are increased, the degumming time is shortened by 9 hours, and the sensory quality of the obtained coffee is improved. The content of total phenols, flavones, reducing sugar and total sugar in the raw coffee beans can be increased through ultrasonic ultrahigh-pressure treatment, and the quality of the coffee after ultrahigh-pressure treatment is better improved.

The invention discloses a coffee beverage with a unique flavor and a preparation method of the coffee beverage. The coffee beverage with the unique flavor is prepared from the following raw materials in parts by weight: 15-25 parts of coffee beans, 2-8 parts of chicory roots, 0.5-1.5 parts of cauliflower, 0.2-0.6 part of glycine, 0.4-1.2 parts of glucose and 0.6-1.5 parts of sugar. By adding the chicory roots, the bitter taste of the coffee can be reduced, the taste is improved, the fragrance of the coffee is improved with the assistance of the cauliflower, and then the prepared coffee has the unique taste and can meet the taste requirements of most people; besides, in the preparation method disclosed by the invention, the coffee beans and the chicory roots are baked, and glycine and glucose are added in the baking process of the coffee, so that the coffee can be subjected to Maillard and caramelization reactions, the fragrance and color of the prepared coffee are further improved, and finally the prepared coffee has a unique flavor.

A roasting system is provided in a form factor of a countertop roasting device including a blower and a roasting assembly in fluid communication with the blower. The roasting assembly receives air from the blower with a heating element of the roasting assembly producing a heated air stream fed through the roasting assembly. An agitator in the roasting assembly agitates the food product. A food product is received in a container of the roasting assembly, with the heated air stream roasting the food product. The system includes a plurality of sensors and a controller that adjusts operating characteristics of the system based on whether a shell of the food product has cracked during roasting, as determined with the microphone. A waste product from the food product is separated during roasting and collected in a waste collection assembly with a spray bar assisting with smoke suppression.

The invention relates to the field of coffee beans, and particularly discloses coffee beans with mixed flavor and a preparation process thereof. The invention discloses a preparation process of coffee beans with mixed flavor. The preparation process comprises the following steps: screening raw ESecsian beans and raw Kenila beans, sorting, removing impurities, optimizing color sorting, and pre-treating to obtain washed ESecsian beans, sun-dried ESecsian beans and washed Kenila beans; the coffee beans with mixed flavor are prepared by the following steps: respectively dehydrating ESecRussian water-washed beans and Kenya water-washed beans according to a specific mode, then blending the dehydrated ESecRussian water-washed beans and Kenya water-washed beans with ESecRussian solarized beans according to a weight ratio of (2-3): (4-5.5): (2.5-3), carrying out specific baking heating and heat preservation treatment, and then carrying out air cooling at a certain air speed until the bean temperature is 35 DEG C or below. According to the preparation method, the effect of preparing the coffee beans with the mixed flavor is achieved, and the coffee beans can present a unique flavor through a specific preparation process.

A method for preparing a roasted food product, suitable for preparing a coffee-like 5 beverage product, starting from one or more pulses, comprising one or more pretreatment steps followed by one or more roasting steps, wherein preferably the roasting temperature is in the range of 75 °C to 250 °C, more preferably in the range of 125 °C to 225 °C, even more preferably in the range of 150 °C to 200 °C, wherein the pretreatment comprises the following steps: ▪ at least one polysaccharide degradation step, preferably for starch degradation; ▪ at least one acidification step, preferably by fermentation, to obtain a pH preferably below 6 of the roasted food product, more preferably below 5.5, most preferably below 5; ▪ at least one drying step, wherein the water content of the pulses obtained by the polysaccharide degradation and acidification steps is adjusted to preferably 14 weight% or less, more preferably to 12 weight%, most preferably to 10 weight% as compared to the total weight of the pretreated pulses.

The invention relates to a method for the continuous heat treatment of plant bulk material, in particular seeds, nuts, nut kernels and coffee beans, in a conveyor system and by means of direct heating of the plant bulk material by a heat source. Plant bulk material is continuously fed to the conveyor system at an inlet, is treated in the conveyor system in a controlled manner, while passing through at least two heating zones which lie sequentially one behind the other, by heat sources arranged there, and is conveyed to an outlet. The temperature of the plant bulk material when it leaves a first, upstream heating zone and before it enters a second heating zone adjoining the first heating zone downstream is measured by a temperature sensor. In order to monitor and control the heat treatment operation, the mass flow of the plant bulk material is continuously divided into virtual sub-units and for each of the virtual sub-units the temperature of the plant bulk material at the end of the first heating zone is measured. An actual value of the temperature is derived from the measured temperature of the plant bulk material in each virtual sub-unit and is compared with a setpoint value, planned for the heat treatment, of the temperature at the end of the first heating zone. In the event that a deviation of the actual value from the setpoint value is detected, the power of at least the heat source in the second heating zone is adjusted.

The present invention relates to a method for roasting coffee beans in a roasting system (10), the system comprising a roaster (2) and a smoke treatment unit (3) configured to treat smoke produced by the roaster, the smoke treatment unit comprising at least an electrostatic precipitator (222), the method comprising the steps of: during each roasting operation performed in the roaster, monitoring the voltage at the ionization wire and / or the voltage at the electrodes over the time of the roasting operation; comparing the monitored voltage with a predetermined upper voltage threshold V1 and one predetermined lower voltage threshold V2; and indicating a cleaning status request if, during a period Δt of the roasting operation, the monitored voltage is below the predetermined upper voltage threshold V1 but above the predetermined lower voltage threshold V2.

The application discloses a strain of cactus Hansenula spodoptera LM12 and application thereof in preparation of pineapple-flavored coffee, the cactus Hansenula spodoptera has a preservation number of CGMCC No.35856 in China General Microbiological Culture Collection Center, the cactus Hansenula spodoptera LM12 has low-temperature resistance, can be applied in preparation of pineapple-flavored coffee at low temperature, and the addition of the cactus Hansenula spodoptera LM12 can effectively promote the pineapple aroma to be integrated into coffee beans, and solves the problem of excessively high product acidity in preparation of the pineapple-flavored coffee, thereby providing a new technical scheme for producing high-quality, non-bad-flavor and aroma-outstanding pineapple-flavored coffee, and the application is suitable for industrialized production and market popularization and application.

Safety, thermal isolation and energy saving structure of roaster SOLUTION: The safety, heat isolation and energy saving structure of the roaster is constituted by providing a drum capable of being rotationally driven by a transmission mechanism in the roaster, providing a roasting chamber for charging farm products in the drum and providing a heating part at a proper position below the drum to heat the drum. The roaster mainly comprises a sealed heat exchange space around a drum corresponding to a roaster body, and the heat exchange space is provided with an air inlet through which an external air flow enters. The other end extending from the air inlet to the inside of the body communicates with the roasting chamber of the drum. The heat exchange space extending from the air inlet to the inside of the body does not pass through the heating part, and the external air flow first passes through the heat exchange space before entering the roasting chamber to exchange heat with the high temperature air discharged from the machine body of the roaster. Thus, the air inflow temperature is raised, the energy loss of the heating part is suppressed and the stability of the roasting temperature change is secured.SELECTED DRAWING: Figure 1

The disclosure relates to methods of roasting coffee beans at low temperatures (e.g., less than about 300° F) for short periods of time (e.g., about 10 minutes or less) to produce coffee beans having a variety of different flavors and colors. The roasted coffee beans can then be processed by, for example, extracting the beans either before or after grinding. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

This invention relates to coffee beans from which the silverskin located in the center of the coffee bean has been separated and removed, and to a method for producing the same, which allows for the preservation of the coffee's characteristic flavor, aroma, and color. Furthermore, by suppressing rancidity and maintaining the original freshness of the coffee beans, the shelf life can be extended. Additionally, by removing the silverskin located in the center of the coffee bean, the amount of coffee extracted can be increased, and the raw material cost of the coffee beans can be reduced. Moreover, by removing factors that cause deterioration of coffee's flavor, such as fibrous material and coffee oil, the coffee's characteristic flavor, aroma, and color can be preserved.

The invention relates to the field of food processing, and particularly discloses a preparation method for producing soluble coffee by taking herbal coffee beans as raw materials, which comprises the following steps: pretreating the raw materials; baking: putting the pretreated raw materials into baking equipment, and collecting a baking volatile gas phase in the process; crushing and tempering; collecting released volatile gas in the extraction process; concentrating: inputting an extracting solution obtained in the extraction step into a triple-effect evaporator; drying the concentrated solution to obtain soluble coffee powder; and combining and introducing into an aroma recovery subsystem, and sequentially performing condensation, absorption and vacuum concentration to obtain a spice concentrated solution. The technical scheme that volatile gas phases are synchronously collected and treated in the three procedures of baking, extraction and concentration is adopted, aroma substances released in the preparation process are captured and enriched into the spice concentrated solution, and the effects of reducing dissipation loss of volatile aroma components in the whole preparation process and achieving closed-loop utilization of the aroma substances are achieved.

The invention concerns a method to roast coffee beans in a roasting system (10), said system comprising: —a roasting apparatus (2), and —a smoke treating unit (3) configured to treat the smoke produced by the roasting apparatus, said smoke treating unit comprising at least one filtering device (221, 222, 223) configured for filtering particulate matters or VOCs, said filtering device being able to retain a pre-determined maximal amount of particulate matters or VOCs, wherein at each roasting operation implemented in the roasting apparatus, the method comprises the steps of: —obtaining the quantity of beans and the level of roasting applied to the beans, —determining the amount of or VOCs retained in the filtering device, —determining the global amount of particular matters or VOCs retained in the filtering device during all the roasting operations implemented since the last cleaning operation of the filtering device, —estimating the number of roasting operations still able to be implemented before said global amount is equal to the pre-determined maximal amount of particulate matters or VOCs able to be retained by the filtering device.

The invention discloses a method for treating coffee beans through combination of freezing and dipping and flavor coffee beans produced through the method. The method comprises the following steps: grading and screening coffee beans, mixing the coffee beans with exogenous additives (such as coconut milk, pure milk and the like) according to a ratio of (1-1.11): 1, freezing at-20 DEG C for 20-30 hours, unfreezing and soaking at 25 DEG C for 16 hours, then drying until the water content is 10-12%, and finally baking at 190-210 DEG C until the Eilkstrong value is 35. According to the working principle, the structure of coffee beans is destroyed through low temperature, exogenous additives enter the coffee beans, the content of flavor precursors is changed, the baking thermal chemical reaction is affected, and meanwhile the exogenous additives give unique fragrance. Coconut milk treatment is taken as an example, the content of sugar and protein can be increased, fragrance and sweetness can be improved, bitter and sour feeling can be reduced, and coffee with mellow and balanced coconut fragrance can be obtained. The method can effectively improve coffee quality and produce coffee beans with brand new flavor.

To provide a method for roasting and producing coffee beans by which coffee beans are roasted at a roasted bean temperature equal to a roasted bean temperature by a conventional hydrocarbon-based fuel burner to make different tastes.SOLUTION: The coffee bean roasting method for roasting coffee beans with hot air generated by a hydrogen-mixed combustion burner includes a control step of controlling the heating power of the hydrogen-mixed combustion burner so that the hot air temperature at the start of roasting is higher than the hot air temperature in other roasting periods.SELECTED DRAWING: Figure 1

Roasting system for roasting goods such as coffee beans, cocoa beans, nuts or kernels, including • a roasting chamber with an inlet and an outlet for a roasting gas, • a circulating line that connects the inlet to the outlet and through which the roasting gas circulates, • a blower arranged in the recirculation line and designed to convey the roasting gas in the recirculation line, • an electric heating device designed to come into contact with the roasting gas in the circulating line via a surface and to transfer a heat flow to the roasting gas, wherein • an electrical power supply is connected to the electric heating device and is designed to supply the electric heating device with energy in such a way that the temperature of the surface of the electric heating device at least temporarily assumes a value required for thermal cleaning of the surface of residues of the roasted material.

A method and processing technology for preparing baked products from raw materials is disclosed. The method includes at least one baking or roasting step in which the raw materials are processed in the absence of atmospheric air, achieved through a vacuum, vacuum-compensated, or pressure—the latter two employing an inert atmosphere. A sealed rotary roasting drum (or processing compartment) is supplied with pre-heated inert gas while heating and rotating the raw materials, and the inert gas is optionally recycled for reuse. Additional unit operations such as milling, cooling, spraying, extraction, and storage are also performed in the absence of atmospheric air, to preserve product quality and prevent oxidation. Optional steps include cryogenic pre-milling, sweetener addition to generating a “torrefacto” effect, and supercritical fluid extraction of oils for later incorporation into the baked products. The disclosed technology enables continuous production of baked products with improved aroma, stability, and self-life, by maintaining an oxygen-free environment throughout processing.

The present invention relates to a method for inspecting a roasting system (10), said system comprising a roaster (2) and a smoke treatment unit (3), said smoke treatment unit comprising a smoke filter / filtering device (221, 222, 223), a removable smoke collection device (21), a temperature sensor (24) and a smoke driver (23), the method comprising the steps of operating the roaster to produce hot gases, monitoring the temperature of the smoke, observing the behavior of the monitored temperature over time, comparing the observed behavior of the monitored temperature with a predetermined behavior of the temperature corresponding to the presence of a removable smoke collection device (21) inside the smoke treatment unit, and indicating an alarm if the observed behavior deviates from the corresponding predetermined behavior.

The invention concerns a method of roasting coffee beans with a roasting apparatus (X), said roasting apparatus comprising a control system (80) configured to control the heating device (2) and to reproduce roasting recipes, said control implementing a feedback loop regulation based on the temperature Treg measured by the at least one temperature probe (5), wherein, before roasting coffee beans by reproducing coffee beans roasting recipes defined with one specific master roasting apparatus (M), the feedback loop regulation is adjusted, said operation of adjustment comprising the step applying pre-determined correction KC to the feedback loop regulation.

This invention provides a charcoal roasting method for coffee beans that allows for the production of roasted coffee beans with good aroma and flavor while using low-temperature roasting to suppress the loss of trigonelline contained in green coffee beans. [Solution] In the charcoal roasting method for coffee beans according to the present invention, an input step is performed in which 15-25 kg of green coffee beans are put into the kiln 4 at input timing a, when the temperature inside the kiln of the charcoal roaster 1, which is being heated by the combustion of charcoal, is higher than the bottom temperature range which includes the bottom temperature. An end step is performed in which the roasting of the coffee beans by charcoal combustion is ended at end timing c, when the temperature inside the kiln, which has risen after dropping to the bottom temperature due to the input of the green coffee beans, is included in the end temperature range. The rise time range from bottom timing b, when the temperature has dropped to the bottom temperature, to end timing c is 600-700 seconds, the bottom temperature range is 95-110°C, and the end temperature range is 185-195°C.

The present invention relates to a method for roasting coffee beans in a roasting system comprising a roaster 1 and a smoke treatment unit 2 configured to treat smoke produced by the roaster, the smoke treatment unit comprising at least an electrostatic precipitator 222, the electrostatic precipitator comprising at least one cell, the cell comprising an ionizing wire, a collecting electrode and a repelling electrode, the ionizing wire being powered to apply a high voltage V to the ionizing wire, the method comprising the steps of: during each roasting operation performed in the roaster, monitoring the voltage V at the ionizing wire and / or the electrodes over the time of the roasting operation; and indicating a cleaning alarm if, during the duration of the roasting operation, the monitored voltage falls below a predetermined voltage threshold V0 and if the time period during which the monitored voltage V is below the lower voltage threshold V0 exceeds a predetermined time threshold Δt.

The invention discloses a lactobacillus rhamnosus AIV-37 strain and an application thereof in preparation of Thelephora ganbajun flavor coffee beans. The lactobacillus rhamnosus AIV-37 has a preservation number of CGMCC (China General Microbiological Culture Collection Center) NO. 34562 in the General Microbiological Culture Collection Center of China Committee for Culture Collection of Microorganisms. The lactobacillus rhamnosus AIV-37 is applied to the preparation of the Thelephora ganbajun flavor coffee beans, the prepared coffee beans have obvious edible fungus fragrance, the soft sour feeling has honey-like sweet aftertaste, meanwhile, the nuts and the chocolate have weak bitter taste, the aftertaste is sweet, the aftertaste is long, the mouthfeel is smooth and fine, the balance feeling is good, the overall flavor is pleasant, and the coffee beans can be used for preparing the Thelephora ganbajun flavor coffee beans. And the sensory quality score is 84.25.

A roasting system for vegetable bulk material (16) having a housing arrangement (4), the housing arrangement (4) comprising at least one roasting apparatus (6) having an interior space (10) in which the bulk material (16) can be roasted, a heating system (8) enabling heat transfer to the bulk material in the interior space (10), an exhaust gas cleaning device (12) for exhaust gas discharge from the roasting apparatus (6), and a control system (20) for controlling the roasting process, the control system (20) having at least one calculation program (50) specific to the roasting apparatus (6), in which a heat transfer model (52) for the bulk material (16) to be roasted is calculated and stored, the heat transfer model having at least one heat flow coefficient dQ for each of all operating points in the roasting process (48), and the heating system (8) can be adjusted depending on the at least one heat flow coefficient dQ. Likewise, the present invention relates to a method for roasting bulk vegetable material (16) using such a roasting system (2).

The application discloses a coffee roaster, which comprises a main machine, a cooling frame fixedly arranged on one side of the main machine, a partition plate fixedly arranged in the cooling frame, a plurality of air holes formed in the partition plate, a discharging groove formed in the partition plate, a notch formed in one side of the cooling frame, a discharging frame fixedly arranged in the notch, a cover plate movably and clippably arranged on the discharging groove, the discharging frame being located below the discharging groove, a cylinder movably and penetratively arranged at the center of the partition plate, and a grabbing assembly arranged on one side of the cylinder and capable of grabbing and throwing coffee beans. The coffee roaster can grab and pour out the coffee beans by the cooperation of the moving rod, the fixing block, the moving plate and the rotating plate, and can further enhance the heat dissipation effect of the coffee beans.

The application discloses a coffee green bean flavor optimization roasting method based on a heat compensation model and suitable for full-specification direct fire equipment, and belongs to the technical field of coffee roasting processes. The method calibrates the preheating temperature by measuring the temperature loss value of the equipment, adopts 145-155 DEG C as the unified target bean temperature, adopts phased fire regulation to complete roasting, and adopts forced rapid cooling to lock the flavor after the roasting is completed. The application does not need to transform the equipment, can be suitable for 200g to industrial full-specification direct fire roasting machines, can effectively improve the problems of uneven astringency, smoky miscellaneous flavor and unstable batch flavor of coffee beans, and the finished product has prominent sweetness, clean flavor and obvious origin characteristics, is suitable for various high-quality coffee roasting production, and has strong practicality and popularization value.

The present invention relates to an apparatus (1) for more conveniently roasting coffee. The apparatus (1) specifically facilitates an improved means for discharging or ejecting coffee beans so roasted from the apparatus (1). The apparatus (1), which may be a home appliance, includes a chamber (10) capable of receiving coffee beans therein for roasting. The apparatus (1) further includes a device for generating an airflow to agitate the coffee beans received by the chamber (10). The chamber (10) is defined by a bottom (11), a top (12), and a sidewall (13) extending from the bottom (11) to the top (12). The sidewall (13) includes a discharge port (30) selectively movable between a closed position and an open position, such that when the discharge port (30) is in the open position, the airflow generated by the device can propel the coffee beans through the discharge port (30) and discharge them from the chamber (10).

The present application provides a kind of instant enema health coffee containing probiotics and its processing method, which is composed of the following raw materials in mass percentage: low-acid arabica coffee base 40-50%, the coffee base is 160-170 ℃, 10-15 min shallow roasting, roasting degree 40-50%; Composite probiotics 5-8%, the composite probiotics is bifidobacterium (CGMCC1.396), lactobacillus plantarum (CGMCC1.557), lactobacillus rhamnosus (CGMCC1.3724) is compounded according to 2:1:1, total viable count ≥10 10 CFU / g, and is treated by microcapsule embedding; through shallow roasting control coffee irritant ingredient content, cooperate with the buffering effect of pH regulator and licorice extract, make enema liquid pH stable at 5.5-6.5, highly adapt to intestinal environment, avoid mucosa damage, no abdominal pain, diarrhea and other discomfort, adapt to long-term intestinal health needs.

The utility model relates to and discloses a baking machine for fusing flavor of tea and coffee. Relates to the technical field of food processing equipment. The tea baking cabinet specifically comprises a cabinet body, a tea baking cavity formed in the cabinet body, a coffee bean baking cavity formed in the cabinet body and a heat insulation wall arranged in the cabinet body; the tea leaf baking cavity and the coffee bean baking cavity are arranged side by side in the cabinet body, and the tea leaf baking cavity is separated from the coffee bean baking cavity by the heat insulation wall; the heat insulation wall is provided with a first flow guide hole, and the tea leaf baking cavity communicates with the coffee bean baking cavity through the first flow guide hole. When the tea leaf baking cavity is used for baking tea leaves and the coffee bean baking cavity is used for baking coffee beans, air flow in the tea leaf baking cavity flows into the coffee bean baking cavity through the first flow guide hole and is mixed with air flow in the coffee bean baking cavity, so that the flavor fusion of the tea leaves and the coffee beans is more natural and controllable; the flavor fusion effect of tea leaves and coffee beans is improved, and the requirements of consumers are met.