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Processing method of acorn coffee

A processing method and technology of acorns, applied in the field of beverage processing, can solve problems such as insufficient nutritional value of coffee

Pending Publication Date: 2021-10-22
刘太明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a processing method of acorn coffee to solve the problem of insufficient nutritional value of current coffee

Method used

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  • Processing method of acorn coffee
  • Processing method of acorn coffee

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of processing method of acorn coffee, comprises the following steps:

[0031] Step 1, material selection: select high-quality acorns with plump fruit and no impact from diseases and insect pests.

[0032] Step 2, drying: place the selected acorns in a dry and ventilated place to dry for 1 day.

[0033] Step 3, shelling: remove the shell of the acorns dried in the step 2, and keep the acorn fruit.

[0034] Step 4, processing: put the shelled acorns into the steamer for cooking, the cooking time is 30 minutes, after the cooking is completed, dry the steamed acorns until the moisture content in the acorns is 6 %; and then repeat the processing step nine times.

[0035] Step 5, frying: put the acorns processed in step 4 into a frying machine for frying at a temperature of 120°C for 20 minutes.

[0036] Step 6, milling: put the fried acorns into a mill for milling to obtain acorn powder.

[0037] Step 7, preparation: mix acorn powder and coffee powder according to...

Embodiment 2

[0039] A kind of processing method of acorn coffee, comprises the following steps:

[0040] Step 1, material selection: select high-quality acorns with plump fruit and no impact from diseases and insect pests.

[0041] Step 2, drying: place the selected acorns in a dry and ventilated place to dry for 3 days.

[0042] Step 3, shelling: remove the shell of the acorns dried in the step 2, and keep the acorn fruit.

[0043] Step 4, processing: put the shelled acorns into the steamer for cooking, the cooking time is 40 minutes, after the cooking is completed, dry the steamed acorns until the moisture content in the acorns is 9 %; and then repeat the processing step nine times.

[0044] Step 5, frying: put the acorns processed in step 4 into a frying machine for frying, the frying temperature is 150° C., and fry for 20 minutes.

[0045] Step 6, milling: put the fried acorns into a mill for milling to obtain acorn powder.

[0046] Step 7, preparation: mix acorn powder and coffee ...

Embodiment 3

[0048] A kind of processing method of acorn coffee, comprises the following steps:

[0049] Step 1, material selection: select high-quality acorns with plump fruit and no impact from diseases and insect pests.

[0050] Step 2, drying: place the selected acorns in a dry and ventilated place to dry for 2 days.

[0051] Step 3, shelling: remove the shell of the acorns that have been dried in the step 2, and keep the acorn fruit;

[0052] Step 4, processing: put the shelled acorns into the steamer for cooking, the cooking time is 35 minutes, after the cooking is completed, dry the steamed acorns until the moisture content in the acorns is 8 %; and then repeat the processing step nine times.

[0053] Step 5, frying: put the acorns processed in step 4 into a frying machine for frying, the frying temperature is 125° C., and fry for 20 minutes.

[0054] Step 6, milling: put the fried acorns into a mill for milling to obtain acorn powder.

[0055] Step 7, preparation: mix acorn powde...

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Abstract

The invention discloses a processing method of acorn coffee in the technical field of beverage processing. The method comprises the following steps: material selection: selecting high-quality acorn which is full in fruit and free from the influence of plant diseases and insect pests; airing: airing the selected acorn in a dry and ventilated place for 1-3 days; shelling: removing shells of the aired acorns in the step 2, and reserving acorn fruits; processing: putting the shelled acorn into a steamer to be steamed for 30-40 minutes, and after steaming is completed, airing the steamed acorn until the moisture content in the acorn is 6%-9%; repeating the processing steps for nine times; stir-frying: putting the acorn processed in the fourth step into a stir-frying machine, wherein the stir-frying temperature ranges from 120 DEG C to 150 DEG C, and stir-frying is conducted for 20 minutes; grinding: putting the stir-fried acorn into a grinding machine, and grinding the acorns to obtain acorn powder; and blending: mixing the acorn powder and the coffee powder according to the mass ratio of 1:(0.5-2). The scheme solves the problem that the existing coffee is insufficient in nutritional value.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a processing method of acorn coffee. Background technique [0002] Coffee is a beverage made from roasted and ground coffee beans. As one of the three major beverages in the world, it is the main drink popular in the world together with cocoa and tea. [0003] When coffee is processed, it is necessary to remove the shell first, wash the dirt on the surface of the coffee beans with clean water, use a roaster to bake at a temperature of 90-100°C for about half an hour, then grind the roasted coffee beans into powder, and finally use hot water. Brew with water, add milk or sugar to adjust the taste of coffee. [0004] But the current coffee contains caffeine, which has the effect of improving refreshment, but its nutritional value is insufficient, so it is mainly accepted by most young people, while older people are rarely able to accept and drink coffee for a long tim...

Claims

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Application Information

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IPC IPC(8): A23F5/44
CPCA23F5/44
Inventor 刘太明
Owner 刘太明
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