Yunnan arabica coffee bean preparation technology

A preparation process and technology of Yunnan small grains, applied in green coffee processing, climate change adaptation, etc., can solve the problems of large temperature difference between day and night, unable to fully highlight the mellowness and acidity of Yunnan small grain coffee beans, etc., and achieve low cost and excellent aroma and mellowness. and acidity, the effect of simple preparation

Inactive Publication Date: 2015-06-24
德宏后谷咖啡有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the unique natural environment such as low latitude, high altitude, large temperature difference between day and night, and brick red soil, the coffee beans of small grains in Yunnan have the characteristics of thick but not bitter, fragrant but not strong, and slightly fruity sour. The current coffee bean processing methods cannot fully Highlight the excellent aroma and acidity of Yunnan arabica coffee beans

Method used

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preparation example Construction

[0018] The preparation process of Yunnan arabica coffee beans according to the present invention includes the steps of pretreatment, fermentation, cleaning, soaking, drying, posttreatment and roasting, specifically including:

[0019] A. Pre-treatment: the picked fresh coffee cherries are mechanically dehulled within 12 hours for later use;

[0020] B. Fermentation:

[0021] Method 1: Ferment the pre-treated wet coffee beans at 3-45°C for 1-72 hours until the pectin falls off;

[0022] Method 2: ferment at a constant temperature of 28°C for 12 hours;

[0023] Method 3: ferment at a constant temperature of 40-50°C for 1-2 hours;

[0024] Choose any one of the above three fermentation methods, and add polyphenol oxidase, glucose oxidase, neutral protease, glucoamylase, bacterial GM, bromelain and other active enzymes evenly according to the ratio of 50mg per kilogram And several kinds of fermentation, improve the flavor of coffee beans;

[0025] C. Cleaning: Wash the ferment...

Embodiment 1

[0038] The picked fresh coffee cherries are mechanically dehulled within 12 hours and the peels are separated, fermented at room temperature for 36 hours, added with 1.5 times of clean water for 12 hours of soaking, and after flotation classification, the wet coffee beans with shells are placed in the Dry the surface moisture within 12 hours, move it to a clean and odor-free drying rack for sunlight drying to a moisture content of 12%; then go through the sheller to remove the shell, the gravity air separator to screen out the unfulfilled beans, and use the vibrating grading screen to remove 6.7mm For the small beans below the pore size, manually remove all the defective beans of different colors to get the first coffee beans; then control the temperature out of the pot at 190~195°C, the chroma at 120 degrees, and the time is 8~12min for medium-light roasting. get the target.

Embodiment 2

[0040] The picked fresh coffee cherries are mechanically peeled within 12 hours and the peels are separated, fermented at a constant temperature of 28°C for 12 hours, added 1.5 times of water for 12 hours of soaking, and after flotation classification, the wet coffee with shells Dry the surface moisture of the beans within 12 hours, move them to a clean and odor-free drying rack for sunlight drying to a moisture content of 12%; then go through a sheller to remove shells, gravity air separator to remove unfilled beans, and vibrating grading screen to remove For adzuki beans with an aperture below 6.7mm, manually remove all defective beans of different colors to obtain the first coffee beans; then control the temperature of the pot at 190~195°C, the chromaticity at 120 degrees, and the time between 8~12min. The target object is obtained by baking.

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PUM

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Abstract

The invention discloses a Yunnan arabica coffee bean preparation technology. The Yunnan arabica coffee bean preparation technology includes: subjecting fresh coffee cherries to mechanical peeling within 12 hours after picking so as to separate coffee beans from peels thoroughly, subjecting the coffee beans to fermentation at normal temperature for 12 hours, adding 1.5 times of clean water to soak the coffee bean flesh for 12 hours, performing floatation and classification prior to airing surface moisture on the moist coffee beans with hulls, and transferring the coffee beans to a clean and peculiar-smell-free airing shelf for sun drying till 10-12.5% of water content is left; hulling by a huller, filtering imperfect coffee beans, removing small coffee beans with pore diameter smaller than 6 millimeters by a vibration classification screen, and removing all defective coffee beans in different colors by manual picking-up to obtain primary coffee beans; lightly baking the primary coffee beans for 8-12 minutes by controlling the out-of-pot temperature of the coffee beans to range from 190 DEG C to 195 DEG C and the chromaticity of the coffee beans to range from 95 degrees to 130 degrees so as to obtain target objects. The Yunnan arabica coffee bean preparation technology has the advantages that simple technology and low cost are achieved, excellent savory and mellow degree and acidity degree of Yunnan coffee beans are highlighted on the premise that quality of the Yunnan coffee beans is guaranteed, and parameters and indexes in the primary Yunnan coffee bean processing process are provided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation process of Yunnan arabica coffee beans. Background technique [0002] Coffee arabica is suitable for growing in mountainous areas with an altitude of 800-1800 meters. If the altitude is too high, the taste will be sour, and if the altitude is too low, the taste will be bitter. Most arabica coffees are planted in hot and dry valleys at an altitude of about 1100 meters, so they have a moderate sour taste and a rich and mellow aroma. Many areas in Yunnan have a unique environment suitable for the growth of arabica coffee, and the quality of the arabica coffee produced is excellent. The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. The average temperature in the coffee-growing areas of Yunnan is 17-22°C, the highest is 40.4°C, and there is basically no frost all year round. The arabi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/02
CPCY02A40/90
Inventor 山云辉
Owner 德宏后谷咖啡有限公司
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