Two-stage green coffee bean baking method

A technology of green coffee beans and roasting methods, which is applied to the methods of roasting coffee, coffee, processing roasted coffee, etc. It can solve the problems that the fruity, floral, sweet and full-bodied coffee cannot be fully displayed, and achieve the best roasting operation. Simple and convenient, enhance the flavor and taste, and the effect of simple and convenient operation

Pending Publication Date: 2020-06-12
YUNNAN DEHONG TROPICAL AGRI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The conventional one-stage roasting method has many disadvantages when roasting whole fruit drying or other primary processing methods to obtain green beans with inconsistent moisture content, and cannot fully display the fruity, floral, sweet aftertaste and body of coffee.

Method used

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  • Two-stage green coffee bean baking method
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  • Two-stage green coffee bean baking method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1 (corresponding to C in the test report)

[0037] A two-stage method for roasting green coffee beans, comprising the following steps:

[0038] S 11 The first stage of roasting: the green coffee beans are roasted in the first stage to obtain roasted beans. The temperature of the first stage of roasting is 170°C, and the time of the first stage of roasting is 8.

[0039] The green coffee beans are the green coffee beans obtained by blast-drying the picked coffee berries.

[0040] S 12 Cooling: Take out the roasted beans of S1 and let it stand for 10 seconds.

[0041] S 13 The second stage of roasting: the cooled roasted beans are subjected to the second stage of roasting to obtain roasted beans, the temperature of the second stage of roasting is 210° C., and the time of the second stage of roasting is 6 minutes.

[0042] S 14 Cooling and waking up the beans: remove the silver skin from the roasted beans of S3, cool to room temperature, and let stand for 3 da...

Embodiment 2

[0044] Embodiment 2 (corresponding to D in the test report)

[0045] A two-stage method for roasting green coffee beans, comprising the following steps:

[0046] S 21 The first stage of roasting: the green coffee beans are roasted for the first stage to obtain roasted beans, the temperature of the first stage of roasting is 180°C, and the time of the first stage of roasting is 10 minutes.

[0047] The green coffee beans are the green coffee beans obtained by blast-drying the picked coffee berries.

[0048] S22 Cooling: Take out the roasted beans of S1 and let it stand for 15 seconds.

[0049] S 23 The second stage of roasting: the cooled roasted beans are subjected to the second stage of roasting to obtain roasted beans, the temperature of the second stage of roasting is 220° C., and the time of the second stage of roasting is 8 minutes.

[0050] S 24 Cooling and waking up the beans: remove the silver skin from the roasted beans of S3, cool to room temperature, and let stand...

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PUM

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Abstract

The invention discloses a two-stage green coffee bean baking method. The method comprises the following steps: S01, first-stage baking: performing first-stage baking on green coffee beans at a temperature close to a bean explosion temperature to obtain baked beans, wherein a first-stage baking temperature is 170-180 DEG C, and first-stage baking time is 8-10 minutes; S02, cooling: taking out the baked beans in the step S1, and allowing the baked beans to stand; S03, carrying out second-stage baking: carrying out second-stage baking on the cooled baked beans at 210-220 DEG C for 6-8 minutes toobtain roasted beans; S04, cooling and bean waking; and S05, packaging. The roasted beans obtained by the method have less acerbity and less other foreign flavors generated during primary processing,better retain original flower fragrance, fruit fragrance and sweet aftertaste of coffee, and are better in mellowness and more popular with the public in mouth feel.

Description

technical field [0001] The invention belongs to the field of roasting green coffee beans, and relates to a method for roasting green beans obtained by drying whole fruits, in particular to a two-stage method for roasting green beans obtained by drying whole fruits and roasted coffee beans. Background technique [0002] Coffee belongs to Rubiaceae Coffeae Coffeae is an evergreen small tree or tree. After the mature coffee berries are picked, they are processed to obtain raw beans (that is, the kernels of coffee berry seeds after the seed shells are removed, also known as commercial beans, coffee rice, etc.) Coffee mung beans, etc.), green beans are obtained by roasting beans through appropriate roasting methods, and people drink pure coffee powder daily, that is, roasted beans are ground into powder. [0003] In recent years, due to full water washing (the method of full water washing refers to the mechanical or manual removal of the coffee berry exocarp, the pulp and pectin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/04A23F5/10
CPCA23F5/04A23F5/10A23F5/105
Inventor 郭铁英白学慧苏琳琳赵明珠马关润张洪波周华罗琴萧自位李锦红匡钰夏红云
Owner YUNNAN DEHONG TROPICAL AGRI RES INST
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