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Coffee bean roasting method

A roasting method and coffee bean technology, applied in the field of food engineering, to achieve the effect of improving production efficiency

Inactive Publication Date: 2018-04-24
SHANGHAI WEIMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The weak link of the existing technology will be objectively constrained by other factors, such as indoor temperature, humidity, air pressure, gas type (gas / natural gas), etc. during the baking process

Method used

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Embodiment Construction

[0044] The present invention will be described in detail below in conjunction with specific embodiments. The following examples will help those skilled in the art to further understand the present invention, but do not limit the present invention in any form. It should be noted that those skilled in the art can make several modifications and improvements without departing from the concept of the present invention. These all belong to the protection scope of the present invention.

[0045] The invention provides a method for roasting coffee beans, which comprises the steps of:

[0046] Detect the water content and density of coffee green beans;

[0047] Screening of green coffee beans according to particle size;

[0048] The roasting temperature is set according to the water content and density of the green coffee beans, and the green coffee beans are loaded into the roaster for roasting;

[0049] Quenching before the end of baking;

[0050] Refresh the beans after roastin...

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Abstract

The invention provides a coffee bean roasting method. The method includes steps: detecting water content and density of raw coffee beans; screening the raw coffee beans according to particle diameters; setting roasting temperature according to the water content and density of the raw coffee beans, and roasting the raw coffee beans in a roasting machine; quenching before ending of roasting; curingafter ending of roasting. Compared with the prior art, the coffee bean roasting method has advantages that by scientific and normative roasting without going against the law of nature, intrinsic flavor of coffee is stimulated through characteristics of physical changes / chemical changes, stability is realized by the aid of German PROBAT roasting equipment, and distinctiveness and stability of coffee products are realized. Therefore, through downstream channels, final consumers can drink true coffee and deeply know coffee culture.

Description

technical field [0001] The invention relates to a roasting method of coffee beans, which belongs to the technical field of food engineering. Background technique [0002] Green coffee beans are agricultural products, but there are thousands of aromatic substances hidden in green coffee beans. How to stimulate them and let us experience them from the sense of smell is also what we practitioners, coffee roasters and even production-oriented enterprises have to face problems, so that more consumers can feel the breath of coffee and coffee culture. [0003] At present, with the expansion of the coffee market, coffee is generally recognized by consumers, and there are different standards for the final presentation of coffee. [0004] From the point of view of consumers, the recognition of coffee can be roughly divided into four categories: bitter, sour, fragrant and sweet. [0005] Therefore, in the production and roasting process, we have launched four types of breakthroughs i...

Claims

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Application Information

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IPC IPC(8): A23F5/04A23F5/02A23N12/08
CPCA23F5/02A23F5/04A23N12/08
Inventor 徐彩钢
Owner SHANGHAI WEIMING FOOD
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