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Coffee fruit skin tea and preparation method thereof

A technology for peel tea and coffee fruit, which is applied to the field of coffee peel tea and its preparation, can solve the problem of ineffective utilization of coffee bean peel and the like, and achieve the effects of clean and refreshing taste, no mold smell and no impurity feeling.

Inactive Publication Date: 2019-07-05
杨秋湖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The primary purpose of the present invention is to provide a method for preparing coffee peel tea to solve the problem that existing coffee peels are not effectively utilized

Method used

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  • Coffee fruit skin tea and preparation method thereof
  • Coffee fruit skin tea and preparation method thereof
  • Coffee fruit skin tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 The preparation of coffee bean skin

[0029] The preparation steps of coffee bean skin of the present invention are as follows:

[0030] Step A, Drying: Using an outdoor drying rack, place the freshly picked coffee fruits directly on a drying rack 500-1000cm above the ground for natural drying under sunlight. Tumbling frequency: Tumbling (that is, after the fresh fruit passes through the color sorting equipment, put the whole red fruit on the drying rack to dry. At the beginning, the frequency of turning is once every 20 minutes. After 2-3 days, after the skin is dry, put the coffee beans on the drying bed. Turn over every 2 hours until the water content of the coffee cherries reaches about 15%, then remove the shell from the drying rack), so as not to cause any mildew reaction on the surface of the coffee cherries, and to avoid the peculiar smell caused by foreign matter and mold. The clean plastic material (ordinary greenhouse without peculiar smell plas...

Embodiment 2

[0035] Embodiment 2 Performance test of coffee bean skin

[0036] The roasted coffee bean skins of Example 1 were sent to the testing center for testing, and the testing results are shown in Table 1.

[0037] Table 1 shows the detection results of the roasted coffee bean skins of Example 1.

[0038]

[0039]

[0040] Test results: After being judged by the testing center, the roasted coffee bean skins in Example 1 fully meet the edible standards and grade requirements under the national substitute tea standards.

[0041] The preparation of the coffee peel tea of ​​embodiment 2 original taste

[0042](1) 5.5-6.0 g of the roasted coffee peels of Example 1 are directly packed into a packaging filter bag to obtain original coffee peel tea. When using, inject 350ml of boiled water at one time, and put in a bag of original coffee peel tea. After drinking, it is found that the taste is clean and refreshing, without impurities; it has the aroma of coffee peel.

[0043] (2) d...

Embodiment 3

[0046] Example 3 Preparation and packaging of original coffee peel tea

[0047] The roasted coffee husks of Example 1 are directly packed into a packaging filter bag to obtain original flavored coffee husk tea. Among them, the packaging filter bag is made of non-woven fabric or non-odor water-permeable fabric woven from corn silk. It has a clean and refreshing taste, no impurities, and the container is easy to clean. When brewing, the weight and formula ratio of the packaging filter bag extraction are stable, and the taste and taste are stable.

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Abstract

The invention discloses a preparation method of coffee fruit skin tea. The preparation method comprises the following steps: step A, placing freshly picked coffee fruits on a drying rack to be naturally aired by sunlight irradiation, and airing according to the overturning frequency of fine sun-dried coffee, wherein the airing days are 40-60 days until the moisture of the coffee fruits is aired tobe about 15%; and removing the coffee fruits from the rack and carrying out peeling treatment to obtain coffee bean skins mixed with impurities; step B, removing flaws, coffee beans and fruit skin fragments in the coffee bean skin and coffee fruit skin which are mixed with the impurities in the step A to obtain coffee bean skins for baking; and step C, placing the coffee bean skins for baking inthe step B into a coffee baking machine for baking, controlling the fire power and the heating rate under the condition that the professional temperature of the coffee baking machine is small fire, and obtaining the baked coffee bean skins. The invention also discloses coffee fruit peel tea. The coffee fruit peel tea is fragrant and sweet in taste, clean and refreshing, free of impurity feeling, stable in taste and free of mold taste.

Description

technical field [0001] The invention relates to the technical field of coffee peel processing, in particular to a coffee peel tea and a preparation method thereof. Background technique [0002] Coffee is one of the most popular beverages nowadays, so coffee trees are widely planted all over the world. During the initial processing of coffee, a large number of processing residues will be produced, such as peels, pectin, bean skins and waste water, etc.; coffee bean shells and coffee bean skins are a kind of waste in the production process if they are not treated scientifically and effectively , not only waste resources, but also bring serious pollution to the environment. Therefore, in order to better solve this problem, more and more scientific researchers have begun to study the potential use of coffee husks in recent years. [0003] However, when the coffee bean skin is directly drunk, it is sour and has a green plant taste. For this reason, the coffee bean skins are pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23F5/14
CPCA23F3/34A23F5/14
Inventor 杨秋湖
Owner 杨秋湖
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