Secondary processing method of raw coffee bean product before coffee roasting

Abstract

The invention provides a secondary processing method of a raw coffee bean product before coffee roasting. The method comprises the following steps of pouring the raw coffee bean product into a container at normal temperature, scalding and soaking the raw coffee bean product with hot water; stirring the raw coffee bean product during soaking; elutriating the raw coffee bean product with cold water until no silverskin of the raw coffee bean product exists in the elutriation water; taking the soaked raw coffee bean product out, draining the soaked product, elutriating the drained productagain using clean water, soaking the elutriated product with an edible beverage containing sugar, and naturally airing the raw coffee bean product after removing water or drying the raw coffee bean product by using a drying apparatus at low temperature until the water content is between 10 percent and 13 percent; and packing the product by adopting vacuum package, adding an antioxidant and sealing the package. The beneficial effects are as follows: through providing the secondary processing method, the problems of sanitary safety and quality of the raw coffee bean product are solved, the economic value of the raw coffee bean product with poor quality is improved, and the taste of the raw coffee bean product with good quality is better.

Description

technical field [0001] The invention relates to the technical field related to the production of green coffee bean products, in particular to a method for secondary processing of green bean products before coffee roasting. Background technique [0002] Coffee fruit (the fruit of the Rubiaceae plant known as the coffee tree), is generally cultivated in tropical areas near the equator, and can be harvested after 2-3 years after sowing. [0003] Currently known coffee cherries processing methods include: removing the skin and pulp of coffee cherries to separate green coffee beans from coffee cherries (non-washed or water-washed), in addition, roasting the above-mentioned green coffee beans obtained ( roast) to obtain roasted coffee beans (roasting process). Components responsible for the unique taste and aroma of coffee (hereinafter referred to as coffee aroma components) are produced in the above-mentioned roasting process. Then the above-mentioned roasted coffee beans are c...

AI Technical Summary

Problems solved by technology

Due to the backward economic environment of the origin of many coffee bean products, the production process of coffee bean products is limited, the production environment is poor, and the hygiene awareness of production personnel is weak; in addition, the secondary pollution caused by coffee bean products during storage and transportation

These problems make the coffee drink mouthfeel that such green coffee bean product is made coarse, and have certain food safety problem and hidden danger to the health of human body

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