The invention relates to a
processing technology of a coffee product roasted by means of a liquid auxiliary, and belongs to the technical field of coffee
product processing. The technology comprises the following steps that coffee beans are subjected to shelling treatment, the off-color and spoiled coffee beans are selected and removed, the coffee beans are crashed into particles with the particlesize of 0.1-0.3 cm, then the
coffee bean particles and the liquid auxiliary are mixed, a temperature during mixing is controlled at 30-55 DEG C, an iron pan is heated, a temperature is controlled at160-200 DEG C, and a mixture of the
coffee bean particles and the liquid auxiliary is poured in the iron pan for
roasting for 25-50 minutes; roasted coffee
powder particles are sealed, and placed in alow temperature environment for
aroma condensation; obtained coffee
powder is subjected to compression moulding, and a temperature is reduced to be lower than 20 DEG C for
package sealing. By means of the
processing technology of the coffee product roasted by means of the liquid auxiliary,
nutrient substance components and structures are effectively changed, the
processing technology of the coffee product roasted by means of the liquid auxiliary is more beneficial for
nutrient substance absorption and use of a
human body, in a process of controlling the heating and
roasting temperatures to beelevated continuously, antinutritional factors of various kinds of active enzymes and the like are subjected to
passivation and inactivation, irritant volatile components are evaporated, degraded andremoved, and a new aromatic component is synthesized, so that the processing technology of the coffee product roasted by means of the liquid auxiliary is scientific and reasonable.