Production method of white coffee

A production method and technology for white coffee, applied in the field of beverage processing, can solve problems such as poor taste, achieve good health care effects, reduce accumulation, and accelerate aging speed.

Active Publication Date: 2012-07-04
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of white coffee products on the market is not good, and t

Method used

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  • Production method of white coffee

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Effect test

Embodiment 1

[0032] The raw beans (medium-grain coffee beans) are subjected to stone removal, dust removal, iron removal and other steps to remove the impurities contained in them, and then color sorting and grading are used to remove the defective beans existing in the raw beans.

[0033] The coffee beans (Coffee beans of avocado) as auxiliary material are selected and selected in the above-mentioned manner.

[0034]Under the condition that the temperature is room temperature and the humidity is 80%, it is placed for 72 hours, so that the water content of the coffee beans reaches 13% of the weight of the coffee beans, and the first coffee beans are obtained.

[0035] Accurately weigh 120g of the first coffee beans, add auxiliary coffee beans at a ratio of 1:0.1, and mix evenly.

[0036] Using staged roasting, roast at 190°C for 15 minutes, then roast at 170°C for 15 minutes to obtain the second coffee beans. After roasting, the moisture content of the coffee beans is 5%, and the color of ...

Embodiment 2

[0039] The raw beans (high-quality medium-grain coffee beans) are subjected to steps such as stone removal, dust removal, and iron removal to remove impurities contained in them, and then color sorting and grading are used to remove blemishes in the raw beans.

[0040] The coffee beans (high-quality arabica beans) used as auxiliary materials are selected and selected in the above-mentioned way.

[0041] Under the condition that the temperature is room temperature and the humidity is 100%, it is placed for 24 hours, so that the water content of the coffee beans reaches 12% of the weight of the coffee beans, and the first coffee beans are obtained.

[0042] Accurately weigh 120g of the first coffee beans, add auxiliary coffee beans at a ratio of 1:0.9, and mix evenly.

[0043] Using staged roasting, roast at 170°C for 30 minutes, and then roast at 150°C for 30 minutes to obtain the second coffee beans. After roasting, the moisture content of the coffee beans is 3%, and the color...

Embodiment 3

[0046] The raw beans (high-quality medium-grain coffee beans) are subjected to steps such as stone removal, dust removal, and iron removal to remove impurities contained in them, and then color sorting and grading are used to remove blemishes in the raw beans.

[0047] The coffee beans (high-quality arabica beans) used as auxiliary materials are selected and selected in the above-mentioned way.

[0048] The temperature is room temperature and the humidity is 90%, and it is placed for 56 hours, so that the water content of the coffee beans reaches about 14% of the weight of the coffee beans, so as to promote the Maillard reaction and obtain the first coffee beans.

[0049] Accurately weigh 120g of the first coffee beans, add auxiliary coffee beans at a ratio of 1:0.4, and mix evenly.

[0050] Using staged roasting, roast at 180°C for 20 minutes, then roast at 160°C for 20 minutes to obtain the second coffee beans. After roasting, the moisture content of coffee beans is 2%, and ...

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Abstract

The invention relates to the processing field of drinks, and particularly relates to a production method of white coffee. For the production method, no additive is added, the white coffee is produced through low-medium temperature roasting, so that accumulation of dehydrated compounds and caffeine is reduced, and a good health-care effect is achieved. In the invention, an artificial aging technology is adopted, before roasting of coffee, coffee beans are stored under a certain temperature and certain humidity, the Maillard reaction inside the coffee beans are promoted and accelerated, the aging speed of the coffee beans is accelerated, the green and astringency of the coffee beans are reduced, the water content of the coffee beans is increased, the degradation of materials such as sugar, protein and the like, and generation of the flavor materials during roasting of coffee are promoted, the time for roasting is prolonged when being compared with the time in traditional roasting, the conversion efficiency of aromatic materials is increased, and generation of burnt flavor and bitter taste are reduced.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a method for making white coffee. Background technique [0002] Coffee, cocoa, and tea are known as the world's three major beverages, among which the production and consumption of coffee rank first. The coffee tree is an evergreen small tree of the Rubiaceae family. Coffee beans are the nuts in the fruit of the coffee tree. Coffee is baked with proper roasting methods. Daily coffee is made from coffee beans and various cooking utensils . [0003] The main components of coffee are caffeine, tannin, fat (mainly including acid fat and volatile fat), protein, sugar, fiber, minerals, etc. Among them, caffeine has a particularly strong bitter taste, which stimulates the central nervous system, heart and respiratory system. A moderate amount of caffeine can also reduce muscle fatigue and promote the secretion of digestive juices. Because it can promote kidney function, have a diu...

Claims

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Application Information

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IPC IPC(8): A23F5/04
Inventor 王庆煌谭乐和胡荣锁陆敏泉卢少芳初众谷风林徐飞吴桂苹
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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