Method for retaining aroma of roasted coffee by utilizing fixative

Abstract

The invention discloses a method for retaining aroma of roasted coffee by utilizing fixative and belongs to the field of roasted coffee processing in food processing. By adding specified fixative of specified proportion during the roasting process of green coffee beans, the aroma of roasted coffee becomes stronger and the taste becomes mellower under the condition that the production cost is not increased or slightly increased. The method is characterized in that butter is added as the fixative during the roasting process of the green coffee beans when the whole green coffee beans become orange to light coffee; other matters needing attention are the same as those of the common roasting methods of coffee; and the adding proportion is calculated by the weight and particularly the adding proportion is 2% of the green coffee beans.

Description

technical field [0001] The invention belongs to the field of roasted coffee processing in food processing, in particular to a method for adding a flavor-fixing agent during the roasted coffee process to maintain the aroma of the 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 intensity of the aroma is the most important evaluation index for the quality of roasted coffee products. In actual production, the roasting of coffee is usually carried out in non-closed roasting equipment, and there are few cases of adding auxiliary materials. The purpose and function of these few additives are only to increase the flavor types of roasted coffee, resulting in a large loss of coffee aroma substances under t...

AI Technical Summary

Problems solved by technology

[0003] The intensity of the aroma is the most important evaluation index for the quality of roasted coffee products. In actual production, the roasting of coffee is usually carried out in non-closed roasting equipment, and there are few cases of adding auxiliary materials. The purpose and function of these few additives are only to increase the flavor types of roasted coffee, resulting in a large loss of coffee aroma substances under the action of high temperature heating during roasting, and the roasted coffee beans have a strong aroma. limited