Fermentation type coffee bean, processing method thereof, and instant coffee
A processing method and coffee bean technology, which is applied in the field of coffee processing, can solve problems such as extensive processing, single product types, difficult economic value and market competitiveness of coffee beans, and achieve the goal of increasing output value, enhancing nutritional and health functions, and enriching product types. Effect
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Embodiment 1
[0034] The present embodiment provides a kind of processing method of fermented coffee beans, comprises the following steps:
[0035] (1) Cleaning and removing impurities: the fresh coffee fruits after picking are cleaned and removed, and the light impurities of weeds, branches and leaves, dust and the heavy impurities of sand and mud are removed from the fresh coffee fruits;
[0036] (2) Mechanical peeling: the fresh coffee cherries after cleaning and cleaning are mechanically peeled on the same day after picking;
[0037] (3) Fermentation: Add the shelled coffee beans after peeling into the fermenter, and then add an appropriate amount of water to ferment. The fermentation conditions are: the moisture content of the coffee beans is 50%, and the fermentation temperature is 24°C. When you pick it up and rub it with your hands, it feels rough, and when it is not sticky, the fermentation is complete;
[0038] (4) Cleaning: Once the fermentation is over, rinse with flowing water...
Embodiment 2
[0052] The present embodiment provides a kind of processing method of fermented coffee beans, comprises the following steps:
[0053] (1) Cleaning and removing impurities: the fresh coffee fruits after picking are cleaned and removed, and the light impurities of weeds, branches and leaves, dust and the heavy impurities of sand and mud are removed from the fresh coffee fruits;
[0054] (2) Mechanical peeling: the fresh coffee cherries after cleaning and cleaning are mechanically peeled on the same day after picking;
[0055] (3) Fermentation: Add the shelled coffee beans after peeling into the fermentation tank, and then add an appropriate amount of water to ferment. The fermentation conditions are: the moisture content of the coffee beans is 55%, and the fermentation temperature is 26°C; When it feels rough when picked up and kneaded by hand, and it is not sticky, the fermentation is complete;
[0056] (4) Cleaning: Once the fermentation is over, rinse with flowing water imme...
Embodiment 3
[0070] The present embodiment provides a kind of processing method of fermented coffee beans, comprises the following steps:
[0071] (1) Cleaning and removing impurities: the fresh coffee fruits after picking are cleaned and removed, and the light impurities of weeds, branches and leaves, dust and the heavy impurities of sand and mud are removed from the fresh coffee fruits;
[0072] (2) Mechanical peeling: the fresh coffee cherries after cleaning and cleaning are mechanically peeled on the same day after picking;
[0073] (3) Fermentation: Add the shelled coffee beans after peeling into the fermentation tank, and then add an appropriate amount of water to ferment. The fermentation conditions are: the moisture content of the coffee beans is 60%, and the fermentation temperature is 28°C; When it feels rough when picked up and kneaded by hand, and it is not sticky, the fermentation is complete;
[0074] (4) Cleaning: Once the fermentation is over, rinse with flowing water imme...
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