Formula of auxiliary materials of roasted coffee
A technology of roasting and auxiliary materials, which is applied in the direction of processing roasted coffee, etc., can solve the problems of loss of aroma substances and limited mellowness of coffee beans.
Inactive Publication Date: 2011-02-09
云南景兰热作科技有限责任公司
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Problems solved by technology
[0003] The roasting process of coffee is usually carried out in non-closed roasting equipment, and no auxiliary materials are added at the same time. When roasting, a large amount of aroma substances will be lost, and the thickness of roasted coffee beans is limited.
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Embodiment
[0010] Taking roasting 10kg of green coffee beans as an example, the amount and method of adding auxiliary materials in the main ingredient are as follows:
[0011] Recipe: 10kg of green coffee beans, 0.1kg of salt, and 0.2kg of butter.
[0012] Adding method: During the process of roasting green coffee beans, add salt when the whole coffee beans turn orange, and add butter when the whole coffee beans turn light brown. Other precautions are the same as the ordinary roasting method of coffee.
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The invention relates to a formula of auxiliary materials of roasted coffee. In the manufacturing process of the roasted coffee, specific auxiliary materials in a specific proportion are added, and under the condition that the production cost is not increased or increased a little, the roasted coffee has stronger fragrance and mellower taste. The invention is characterized by adding the auxiliary materials of salt and beef fat in parts by weight in the process of roasting the main material green coffee beans, and the proportion of the green coffee beans to the salt to the beef fat is 100:1:2; and in the process of roasting the green coffee beans, the salt is added when the coffee beans turn into orange integrally, and the beef fat is added when the coffee beans turn into light brown integrally.
Description
technical field [0001] The invention belongs to the field of roasted coffee in food processing, in particular to a formula and method for adding auxiliary materials to roasted coffee. Background technique [0002] Coffee is the most commonly used daily drink for people abroad, just like Chinese people drink tea, and has a consumption history of hundreds of years. It has expanded rapidly and has now entered thousands of households, especially in the developed eastern coastal areas. [0003] The roasting process of coffee is usually carried out in non-closed roasting equipment, and no auxiliary materials are added at the same time. During roasting, a large amount of aroma substances will be lost, and the thickness of roasted coffee beans is limited. [0004] How to make roasted coffee have a stronger aroma and a more mellow taste without greatly increasing production costs has been the goal of coffee deep-processing researchers for hundreds of years. Contents of the inventi...
Claims
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IPC IPC(8): A23F5/14
Inventor 文志华李荣福
Owner 云南景兰热作科技有限责任公司