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Processing technology of coffee product roasted by means of liquid auxiliary

A technology of processing technology and auxiliary materials, applied in the field of coffee product processing technology, to achieve the effect of improving product quality and commercial value, scientific and reasonable technology, and reducing processing difficulty

Pending Publication Date: 2018-12-21
张涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the above-mentioned problems in the prior art, and provide a coffee product processing technology that uses liquid auxiliary materials to fry. This technology is based on the theory of homology of Chinese medicine and food and the biological characteristics of coffee beans, and uses traditional Chinese medicine for reference. Process methods and experience, using scientific, reasonable and targeted processing technology, effectively solves the shortcomings of the baking method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0020] Specific implementation mode 1: What is recorded in this implementation mode is a coffee product processing technology that uses liquid auxiliary materials to fry. The specific steps of the processing technology are as follows:

[0021] Step 1: Dehull the coffee beans, select and remove the discolored and deteriorated coffee beans, break the coffee beans into particles with a particle size of 0.1~0.3cm, and then mix the coffee bean particles with liquid auxiliary materials. The temperature during mixing is controlled at 30 ~55°C, heat the iron pot, the temperature is controlled at 160~200°C, pour the mixture of coffee bean particles and liquid auxiliary materials into the iron pot and fry for 25~50 minutes to obtain coffee powder;

[0022] Step 2: Seal and cool the roasted coffee powder to 70~85°C to condense the aroma. If the temperature is too low, it is not conducive to pressing and forming. If it is not cooled down, it is easy to form by direct pressing, but it is di...

specific Embodiment approach 2

[0024] Specific embodiment two: a kind of coffee product processing technology that utilizes liquid auxiliary material to stir-fry according to specific embodiment one, in step one, described liquid auxiliary material is water, low-altitude salt water, ginger water, yellow rice wine, brown sugar or refined honey (1) When the liquid auxiliary material is water or low-altitude salt water, the mass ratio of liquid auxiliary material to coffee bean particles is 25-45%, and the volume fraction of low-altitude salt water is 0.5-1%. Mix the bean granules with the liquid auxiliary material and place it for 15-25 minutes; (2) When the liquid auxiliary material is ginger water, the mass ratio of the liquid auxiliary material to the coffee bean particles is 25-45%, and the volume fraction of the ginger water is 25-50% , the ginger water is obtained by mixing ginger into ginger juice and water, and the coffee bean particles are mixed with the liquid auxiliary material and sealed for 15 to ...

specific Embodiment approach 3

[0025] Specific implementation mode three: This implementation mode records a coffee product processing technology that utilizes liquid auxiliary materials to be fried. The specific steps of the processing technology are as follows:

[0026] Step 1: Dehull the coffee beans, select and remove the discolored and deteriorated coffee beans, break the coffee beans into particles with a particle size of 0.1~0.3cm, and then mix the coffee bean particles with liquid auxiliary materials. The temperature during mixing is controlled at 30 ~55°C, heat the iron pot, the temperature is controlled at 160~200°C, pour the mixture of coffee bean particles and liquid auxiliary materials into the iron pot and fry for 25~50 minutes to obtain coffee powder;

[0027] Step 2: Lower the temperature of the coffee powder to below 20°C, screen and remove the granular coffee beans, and seal the remaining coffee powder.

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Abstract

The invention relates to a processing technology of a coffee product roasted by means of a liquid auxiliary, and belongs to the technical field of coffee product processing. The technology comprises the following steps that coffee beans are subjected to shelling treatment, the off-color and spoiled coffee beans are selected and removed, the coffee beans are crashed into particles with the particlesize of 0.1-0.3 cm, then the coffee bean particles and the liquid auxiliary are mixed, a temperature during mixing is controlled at 30-55 DEG C, an iron pan is heated, a temperature is controlled at160-200 DEG C, and a mixture of the coffee bean particles and the liquid auxiliary is poured in the iron pan for roasting for 25-50 minutes; roasted coffee powder particles are sealed, and placed in alow temperature environment for aroma condensation; obtained coffee powder is subjected to compression moulding, and a temperature is reduced to be lower than 20 DEG C for package sealing. By means of the processing technology of the coffee product roasted by means of the liquid auxiliary, nutrient substance components and structures are effectively changed, the processing technology of the coffee product roasted by means of the liquid auxiliary is more beneficial for nutrient substance absorption and use of a human body, in a process of controlling the heating and roasting temperatures to beelevated continuously, antinutritional factors of various kinds of active enzymes and the like are subjected to passivation and inactivation, irritant volatile components are evaporated, degraded andremoved, and a new aromatic component is synthesized, so that the processing technology of the coffee product roasted by means of the liquid auxiliary is scientific and reasonable.

Description

technical field [0001] The invention belongs to the technical field of coffee product processing, and in particular relates to a coffee product processing technology for frying with liquid auxiliary materials. Background technique [0002] The existing coffee product preparation method is a roasting process, and the specific characteristics are: complete granules, no auxiliary materials, and high-temperature frying. Disadvantages are: 1. The required baking time is long, large particles are fried at high temperature, and the temperature difference between the inside and outside of the particles is prone to burst reaction; 2. The cumulative heat effect inside the particles makes it impossible to cool down quickly, resulting in the carbonization of natural nutrients due to long-term high temperature Or excessive gelatinization is destroyed to produce side effects and poor quality; 3. More equipment is required to extract coffee drinks, which is difficult, and the taste and fla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/12A23F5/14
CPCA23F5/12A23F5/14
Inventor 张涛张振程张振龙张波张梅张鸟程玉莲
Owner 张涛
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