A roasting process and control system for improving the flavor of coffee beans

Abstract

The present invention relates to the technical field of coffee roasting, and in particular to a roasting process and control system for improving the flavor of coffee beans. The specific steps are as follows: placing coffee beans in a shell, sealing the shell, roasting the coffee beans, extracting the air with aroma formed in the shell after roasting, dehydrating it, and re-injecting it into the shell after heating. During roasting, a first roasting temperature and a second roasting temperature are used, the first roasting temperature is lower than the second roasting temperature, the coffee beans are first roasted at the first roasting temperature, and then the coffee beans are roasted at the second roasting temperature, and the duration of the first roasting temperature is at least twice that of the second roasting temperature. The present invention reduces the loss of the aroma of the coffee beans and gives the coffee beans a richer aroma.

Description

Technical Field

[0001] The present invention relates to the technical field of coffee roasting, and in particular to a roasting process and a control system for improving the flavor of coffee beans. Background Art

[0002] In baking technology, existing technologies mostly use hot air method to bake materials. Materials commonly used for baking include tea, coffee, etc. The purpose of baking is to reduce the moisture in the corresponding materials, stimulate the aroma components in the materials and improve the storage effect of the products. However, most existing baking equipment cannot bake the materials evenly.

[0003] Chinese patent CN220916442U discloses a baking device for tea production, including a baking box and a carrying plate, a sealing door for sealing the baking box is hinged on one side of the baking box, a plurality of supporting legs are fixedly connected to the bottom of the baking box, a bearing mechanism for carrying and rotating a tea filling frame is arranged inside the baking box, a blocking mechanism for blocking the tea filling frame is fixedly installed on the bearing mechanism, and a moving mechanism for driving the carrying plate to move up and down is fixedly installed on one side of the baking box.

[0004] The above scheme improves the drying effect of the material by stirring, but the above scheme is for baking tea leaves, and the points that need to be paid attention to when baking tea leaves and coffee are different. Since tea leaves are thin and easy to bake, and coffee is thick, even when baking a single coffee bean, it is easy for the outside of the coffee bean to be charred while the inside has not yet dried. When baking coffee, the existing baking device mostly adjusts the amount of hot air charged, first heating the coffee at a low temperature and then heating the coffee at a high temperature. However, when heating at a low temperature, the aroma of the coffee is most likely to be released, and when heating at a high temperature, the aroma of the coffee can be avoided from being released, but it is easy to cause over-baking, which is difficult to control. Summary of the invention

[0005] In view of the above problems, a roasting process and control system for improving the flavor of coffee beans are provided. The coffee beans are placed in a shell, and the shell is sealed before the coffee beans are roasted. The air with aroma formed in the shell after roasting is extracted and dehydrated and then re-injected into the shell after heating. A first roasting temperature and a second roasting temperature are used during roasting. The first roasting temperature is lower than the second roasting temperature. The coffee beans are first roasted at the first roasting temperature and then roasted at the second roasting temperature. The duration of the first roasting temperature is at least twice that of the second roasting temperature, thereby reducing the dissipation of the aroma of the coffee beans and the moisture content in the coffee beans. After dehydration, the aroma of the coffee beans is locked to give the coffee beans a richer aroma.

[0006] To solve the problems of the prior art, the present invention provides a roasting process for improving the flavor of coffee beans, which is implemented by a roasting control system for improving the flavor of coffee beans. The control system includes a shell for receiving coffee beans, placing the coffee beans in the shell, and roasting the coffee beans after sealing the shell, extracting air from the shell, dehydrating it, and re-injecting it into the shell after heating. A first roasting temperature and a second roasting temperature are used during roasting, the first roasting temperature is lower than the second roasting temperature, the coffee beans are first roasted at the first roasting temperature, and then the coffee beans are roasted at the second roasting temperature, and the duration of the first roasting temperature is at least twice that of the second roasting temperature.

[0007] The present invention also relates to a roasting control system for improving the flavor of coffee beans, wherein coffee is roasted using a roasting process for improving the flavor of coffee beans. The control system also includes a roasting unit for roasting an outer shell, wherein an air outlet and an air inlet are arranged vertically from top to bottom on the side wall of the outer shell, and a dehumidification circulation unit is arranged on the side of the outer shell, wherein the input end and the output end of the dehumidification circulation unit are respectively connected to the air outlet and the air inlet, and the air in the outer shell flows from the air inlet to the air outlet, and moisture generated by the coffee beans in the outer shell after being roasted rises to the air outlet and is discharged into the dehumidification circulation unit, and the dehumidification circulation unit removes the moisture and then re-injects air containing the aroma of coffee into the outer shell from the air inlet.

[0008] Preferably, the shell contains an inner cavity and an outer cavity surrounding the inner cavity, a storage cavity for receiving coffee beans is provided at the bottom of the outer cavity, and a lifting unit is provided at the bottom of the storage cavity. The lifting unit lifts the coffee beans at the bottom of the storage cavity and passes them through the inner cavity, and finally discharges the lifted coffee beans from the upper part of the inner cavity into the outer cavity.

[0009] Preferably, the lifting unit includes a lifting plate that is lifted and lowered along the height direction of the shell and a lifting unit for driving the lifting plate to move. The lifting plate has an upper stop position and a lower stop position in its moving stroke. When the lifting plate is at the upper stop position, the upper end surface of the lifting plate is coplanar with the upper end surface of the inner cavity. When the lifting plate is at the lower stop position, the lifting plate is located at the bottom of the storage cavity, and the lifting plate moves back and forth between the upper stop position and the lower stop position.

[0010] Preferably, a rotating unit for driving the lifting plate to rotate around its own axis is provided at the lower part of the lifting plate.

[0011] Preferably, the rotating unit includes a turbine arranged on the dehumidification circulation unit and an extension rod fixedly arranged at the bottom of the lifting plate and passing through the output shaft of the turbine. The flowing air in the dehumidification circulation unit can drive the output shaft of the turbine to rotate. The extension rod is slidably matched with the output shaft of the turbine, and the cross-section of the extension rod is a non-circular structure.

[0012] Preferably, when the lifting plate is at the lower stop position, the rotation unit drives the lifting plate to rotate at a first speed, and when the lifting plate is at the upper stop position, the rotation unit drives the lifting plate to rotate at a second speed, and the first speed is lower than the second speed.

[0013] Preferably, a spiral blade is fixedly arranged in the outer cavity along the height direction of the outer shell, and the spiral blade forms a spiral channel in the outer cavity.

[0014] Preferably, a stirring unit for stirring the coffee beans in the storage chamber is provided in the storage chamber.

[0015] Preferably, there is a gap between the bottom of the inner cavity and the material storage cavity in the vertical direction, and a sealing unit capable of sealing the gap is provided at the lower part of the lifting plate. When the lifting plate rises from the lower stop position, the sealing unit rises synchronously with the lifting plate and stops rising after contacting the bottom of the inner cavity, at which time the sealing unit seals the gap.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] (1) The present invention places coffee beans in a shell, seals the shell and then roasts the coffee beans, extracts air from the shell, dehydrates it and re-injects it into the shell after heating, and adopts a first roasting temperature and a second roasting temperature during roasting, wherein the first roasting temperature is lower than the second roasting temperature, roasts the coffee beans at the first roasting temperature first, and then roasts the coffee beans at the second roasting temperature, wherein the duration of the first roasting temperature is at least twice that of the second roasting temperature, thereby reducing the loss of aroma of the coffee beans and also reducing the moisture content in the coffee beans, and through gas adjustment and backfilling, the aroma of the coffee beans is enhanced and locked, giving the coffee beans a richer aroma;

[0018] (2) In the roasting control system for improving the flavor of coffee beans of the present invention, the outer shell cooperates with the dehumidification circulation unit, the lifting unit, the stirring unit, and the sealing unit to achieve sufficient and uniform roasting of the coffee beans while ensuring the aroma of the coffee beans. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a three-dimensional schematic diagram of a roasting control system for improving the flavor of coffee beans;

[0020] Figure 2 is a side view of a roasting control system for improving the flavor of coffee beans;

[0021] Figure 3 It is a roasting control system that improves the flavor of coffee beans. Figure 2 Schematic cross-sectional view at AA in the middle;

[0022] Figure 4 It is a roasting control system that improves the flavor of coffee beans. Figure 3 A partial enlarged schematic diagram of point B in the middle;

[0023] Figure 5 A three-dimensional schematic diagram of a roasting control system for improving the flavor of coffee beans with the outer shell removed;

[0024] Figure 6 A cross-sectional stereoscopic schematic diagram of a roasting control system for improving the flavor of coffee beans, with the outer shell removed and the lifting plate at the lower stop position;

[0025] Figure 7 It is a roasting control system that improves the flavor of coffee beans. Figure 6 A partial enlarged schematic diagram of point C in the middle;

[0026] Figure 8 It is a roasting control system that improves the flavor of coffee beans. Figure 6 A partial enlarged schematic diagram of point D in the middle;

[0027] Fig. 9 It is a roasting control system that improves the flavor of coffee beans. Figure 6 A partial enlarged schematic diagram of point E in the middle;

[0028] Fig.10 The invention is a cross-sectional stereoscopic schematic diagram of a roasting control system for improving the flavor of coffee beans when a lifting plate is in an upper stop position.

[0029] The numbers in the figure are: 1. outer shell; 11. outer cavity; 12. inner cavity; 13. material storage cavity; 131. discharge pipe; 14. feed port; 2. dehumidification circulation unit; 21. circulation pipe; 22. dehydration unit; 221. dehydration shell; 222. condensation plate; 23. heating unit; 3. lifting unit; 31. lifting plate; 32. lifting unit; 321. winder; 322. first connecting rope; 323. guide shell; 33. rotating unit; 331. turbine; 332. extension rod; 4. spiral blade; 5. stirring unit; 51. rotary drive; 52. gear; 53. gear ring; 54. stirring rod; 6. sealing unit; 61. sealing sleeve; 62. support wheel; 63. second connecting rope; 64. weight. DETAILED DESCRIPTION

[0030] In order to further understand the features, technical means, specific objectives and functions of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0031] Reference Figure 1-Figure 10: A roasting process for improving the flavor of coffee beans is implemented by a roasting control system for improving the flavor of coffee beans, the control system includes a shell 1 for receiving coffee beans, the coffee beans are placed in the shell 1, and the coffee beans are roasted after the shell 1 is sealed, the air in the shell 1 is extracted and then dehydrated and then re-injected into the shell 1 after heating, a first roasting temperature and a second roasting temperature are used during roasting, the first roasting temperature is lower than the second roasting temperature, the coffee beans are first roasted at the first roasting temperature, and then the coffee beans are roasted at the second roasting temperature, and the duration of the first roasting temperature is at least twice the duration of the second roasting temperature.

[0032] The coffee beans are roasted at a first roasting temperature. Since the first roasting temperature is relatively low, the outer layer of the coffee beans will not be quickly caramelized, so that the moisture in the coffee beans can be gradually consumed. Then, the temperature is switched to a second roasting temperature. The second roasting temperature will quickly form a caramelized layer on the surface of the coffee beans, thereby achieving the effect of locking the aroma. When the coffee beans are roasted in the shell 1, the air in the shell 1 is extracted, dehydrated, and re-injected into the shell 1 after heating, so that the moisture generated in the shell 1 during the roasting of the coffee beans can be filtered out in time, and the aroma of the coffee beans themselves is also emitted. By extracting the air in the shell 1, dehydrating it, heating it, and then re-discharging it into the shell 1, the loss of the aroma of the coffee beans is reduced, thereby ensuring the aroma of the coffee beans.

[0033] Reference Figure 1-Figure 3 , Figure 5 and Figure 6 : The present invention also relates to a roasting control system for improving the flavor of coffee beans, wherein coffee is roasted using a roasting process for improving the flavor of coffee beans. The control system also includes a roasting unit for roasting an outer shell 1, and an air outlet and an air inlet are arranged on the side wall of the outer shell 1 from top to bottom in a vertical direction. A dehumidification circulation unit 2 is provided on the side of the outer shell 1, and the input end and the output end of the dehumidification circulation unit 2 are respectively connected to the air outlet and the air inlet. The air in the outer shell 1 flows from the air inlet to the air outlet, and the moisture generated by the coffee beans in the outer shell 1 after being roasted rises to the air outlet and is discharged into the dehumidification circulation unit 2. After the dehumidification circulation unit 2 removes the moisture, the air containing the coffee aroma is re-injected into the outer shell 1 from the air inlet.

[0034] The upper part of the housing 1 is provided with a feed port 14. When the baking unit on the housing 1 is baking, the feed port 14 is closed, so that the housing 1 is in a sealed state. The dehumidification circulation unit 2 includes a circulation pipe 21, a dehydration unit 22 and a heating unit 23. The two ends of the circulation pipe 21 are respectively connected to the air inlet and the air outlet. The dehydration unit 22 and the heating unit 23 are arranged on the circulation pipe 21 in sequence along the direction of air flow in the circulation pipe 21. The air flowing out of the air outlet of the housing 1 enters the circulation pipe 21. First, the hot air mixed with moisture passes through the dehydration unit 22. After the dehydration unit 22 removes moisture from the air, the air temperature is reduced. , so it is necessary to heat the air twice by the heating unit 23, the heating unit 23 is preferably an air electric heater, and then the heated air is discharged into the shell 1 through the air inlet on the shell 1 through the circulation pipe 21, the dehydration unit 22 includes a dehydration shell 221 and a condensation plate 222, the dehydration shell 221 is arranged on the circulation pipe 21, and the condensation plate 222 is arranged in the dehydration shell 221, and the condensation plate 222 cools the hot air entering the dehydration shell 221, so that the moisture in the hot air condenses on the condensation plate 222, thereby achieving the dehydration effect, and the mixed coffee aroma in the air continues to flow in the circulation pipe 21 with the air.

[0035] Reference Figure 3 and Figure 5 : The shell 1 includes an inner cavity 12 and an outer cavity 11 surrounding the inner cavity 12, a storage cavity 13 for receiving coffee beans is provided at the bottom of the outer cavity 11, and a lifting unit 3 is provided at the bottom of the storage cavity 13. The lifting unit 3 lifts the coffee beans at the bottom of the storage cavity 13 and passes through the inner cavity 12, and finally discharges the lifted coffee beans from the upper part of the inner cavity 12 into the outer cavity 11.

[0036] A discharge pipe 131 is provided on the side of the storage chamber 13, and the discharge pipe 131 is used to discharge the roasted coffee beans. When the shell 1 is in the roasting state, the discharge pipe 131 is in a closed state, and the coffee beans in the storage chamber 13 rise from the inner cavity 12 and fall back into the storage chamber 13 from the outer cavity 11.

[0037] Reference Figure 3 , Figure 8 and Fig.10 The lifting unit 3 includes a lifting plate 31 which is lifted and lowered along the height direction of the shell 1 and a lifting unit 32 for driving the lifting plate 31 to move. The lifting plate 31 has an upper stop position and a lower stop position in its moving stroke. When the lifting plate 31 is at the upper stop position, the upper end surface of the lifting plate 31 is coplanar with the upper end surface of the inner cavity 12. When the lifting plate 31 is at the lower stop position, the lifting plate 31 is located at the bottom of the storage cavity 13. The lifting plate 31 moves back and forth between the upper stop position and the lower stop position.

[0038] When the lifting plate 31 starts to rise from the lower stop position, the lifting plate 31 rises from the bottom of the storage chamber 13 to the inner chamber 12 and gradually rises to the upper part of the inner chamber 12, so that the coffee beans lifted on the lifting plate 31 can fall into the outer chamber 11. When the lifting plate 31 is at the lower stop position, all the coffee beans in the storage chamber 13 are located at the upper part of the lifting plate 31. The lifting unit 3 includes a winder 321, a first connecting rope 322 and a guide shell 323. The winder 321 is arranged at the upper part of the inner chamber 12, the first connecting rope 322 is wound in the winder 321, and one end of the first connecting rope 322 is connected to the upper part of the lifting plate 31. The first connecting rope 322 is connected with the lifting plate 31 when being wound by the winder 321, and the first connecting rope 322 drives the lifting plate 31 to rise, and the connection between the first connecting rope 322 and the lifting plate 31 rotates and cooperates, the guide shell 323 is arranged on the upper part of the winder 321, and the guide shell 323 is fixedly connected with the outer shell 1, and the winder 321 is fixedly arranged on the guide shell 323, and the guide shell 323 is a conical structure. The coffee beans put into the feed port 14 are guided by the guide shell 323 and all fall into the storage chamber 13 from the outer chamber 11. When the winder 321 releases the first connecting rope 322, the lifting plate 31 gradually descends to the lower stop position under the action of its own gravity.

[0039] Reference Figure 5 and Fig.10 A rotating unit 33 is provided at the lower part of the lifting plate 31 for driving the lifting plate 31 to rotate around its own axis.

[0040] By setting the rotating unit 33, the rotating unit 33 drives the lifting plate 31 to rotate. In this way, when the lifting plate 31 rises to the upper stop position, the lifting plate 31 throws out the coffee beans on its upper part by centrifugal force. Otherwise, the coffee beans lifted by the lifting plate 31 will also fall synchronously with the lifting plate 31.

[0041] Reference Figure 5 and Figure 7 The rotating unit 33 includes a turbine 331 arranged on the dehumidification circulation unit 2 and an extension rod 332 fixedly arranged at the bottom of the lifting plate 31 and passing through the output shaft of the turbine 331. The flowing air in the dehumidification circulation unit 2 can drive the output shaft of the turbine 331 to rotate. The extension rod 332 is slidably matched with the output shaft of the turbine 331, and the cross-section of the extension rod 332 is a non-circular structure.

[0042] After the coffee beans are put into the shell 1, the shell 1 is sealed, and then the baking unit on the shell 1 can bake the coffee in the shell 1, and the dehumidification circulation unit 2 is started, and the air in the shell 1 flows into the input end of the circulation pipe 21 and then flows back to the shell 1 from the output end of the circulation pipe 21, and the turbine 331 is arranged on the circulation pipe 21. When the air flows in the circulation pipe 21, the turbine 331 can be driven, and the output shaft of the turbine 331 rotates. Since the cross-section of the extension rod 332 is a non-circular structure, the turbine 331 can drive the extension rod 332 to rotate, and then the lifting plate 31 fixedly connected to the extension rod 332 rotates. According to the needs of use, a carbon dioxide exhaust gas capture collector can also be provided on the circulation pipe 21 to capture exhaust gases such as carbon dioxide and carbon monoxide. Since the exhaust gas capture carbon dioxide collector is a prior art, it will not be repeated here.

[0043] Reference Figure 1-Figure 10 When the lifting plate 31 is at the lower stop position, the rotation unit 33 drives the lifting plate 31 to rotate at a first speed. When the lifting plate 31 is at the upper stop position, the rotation unit 33 drives the lifting plate 31 to rotate at a second speed. The first speed is lower than the second speed.

[0044] A groove is provided on the lifting plate 31. When the lifting plate 31 is located at the lower stop position, the rotating unit 33 drives the lifting plate 31 to rotate at a first speed. The rotating lifting plate 31 can stir the coffee beans at the bottom of the storage chamber 13 to prevent the coffee beans from piling up and sticking together. The reason why the lifting plate 31 is set to the rotation speed at the upper stop position and the lower stop position is that when the lifting plate 31 is at the bottom of the storage chamber 13, the coffee beans in the storage chamber 13 are all located at the upper part of the lifting plate 31. If the rotation speed of the lifting plate 31 is faster, a greater driving force is required for the rotating unit 33. This is because the coffee beans accumulated on the lifting plate 31 hinder the rotation of the lifting plate 31. Using a lower first speed can reduce the pressure of the rotating unit 33. A circulating pump is provided in the circulating pipe 21, and the circulating pump is used to drive the air flow in the circulating pipe 21. When the lifting plate 31 is located at the bottom of the piled coffee beans, the circulating pump drives the air flow and rotates the turbine 331. At this time, the load of the circulating pump is relatively large. Using a lower first speed can ensure the stable rotation of the lifting plate 31. When the lifting plate 31 rises to the upper stop position, the lifting plate 31 adopts the second speed. At this time, the power of the circulating pump increases, and the flow speed of the air in the circulating pipe 21 increases, thereby causing the rotation speed of the lifting plate 31 to increase to the second speed, so that the lifting plate 31 can generate greater centrifugal force on the coffee beans above it.

[0045] Reference Figure 6 and Figure 8 : A spiral blade 4 is fixedly arranged in the outer cavity 11 along the height direction of the outer shell 1, and the spiral blade 4 forms a spiral channel in the outer cavity 11.

[0046] After the lifting unit 3 lifts the coffee beans in the storage chamber 13 to the upper stop position, the coffee beans falling from the lifting plate 31 can enter the outer chamber 11, and the outer chamber 11 is provided with a spiral blade 4, and the spiral blade 4 forms a spiral pipe in the outer chamber 11. The coffee beans falling into the outer chamber 11 roll down from top to bottom along the extension direction of the spiral pipe formed by the spiral blade 4. At this time, the coffee beans located in the spiral pipe are scattered individuals, and the hot air rising from the bottom of the shell 1 can better roast the rolling coffee beans. By arranging the spiral blade 4 in the outer chamber 11, the falling time of the coffee beans after entering the outer chamber 11 is prolonged, thereby prolonging the roasting time of the individual coffee beans, thereby ensuring the uniformity of the coffee beans roasting.

[0047] Reference Figure 3 , Fig. 9 and Fig.10 : A stirring unit 5 for stirring the coffee beans in the storage chamber 13 is arranged in the storage chamber 13.

[0048] The stirring unit 5 includes a rotary driver 51, a gear 52, a gear ring 53 and a stirring rod 54. The rotary driver 51 is vertically arranged on the side of the shell 1, the gear 52 is fixedly arranged on the output end of the rotary driver 51, the gear ring 53 is rotatably arranged in the shell 1, the gear 52 penetrates the shell 1 and meshes with the gear ring 53, a plurality of stirring rods 54 are arranged, and the stirring rods 54 are evenly fixedly arranged at the bottom of the gear ring 53 around the axis of the gear ring 53. The rotary driver 51 is preferably a servo motor. After the rotary driver 51 is started, the rotary driver 51 drives the gear ring 53 to rotate through the gear 52, so that the stirring rod 54 fixedly arranged on the gear ring 53 stirs the coffee beans in the storage chamber 13, thereby avoiding the coffee beans in the storage chamber 13 from sticking.

[0049] Reference Figure 6 and Figure 7 : There is a gap between the bottom of the inner cavity 12 and the material storage cavity 13 in the vertical direction. A sealing unit 6 that can seal the gap is provided at the lower part of the lifting plate 31. When the lifting plate 31 rises from the lower stop position, the sealing unit 6 rises synchronously with the lifting plate 31 and stops rising after contacting the bottom of the inner cavity 12. At this time, the sealing unit 6 seals the gap.

[0050] If the sealing unit 6 is not provided, when the lifting plate 31 is lifted, the coffee beans in the storage chamber 13 can roll to the lower part of the lifting plate 31, so that when the lifting plate 31 is lowered, it is easy to be blocked by the coffee beans accumulated in the storage chamber 13, so that the lifting plate 31 cannot fall back to the lower stop position, and further causes the lifting plate 31 to be unable to lift the coffee beans up when it is lifted again. After the sealing unit 6 is provided, the above situation can be avoided. When the lifting plate 31 is lowered, the lowered lifting plate 31 presses the sealing unit 6 down after passing through the sealing unit 6, so that the sealing unit 6 is lowered synchronously with the lifting plate 31, and the inner cavity 12 and the storage chamber 13 are closed. The gap between the two ends is opened again, and the coffee beans in the storage chamber 13 flow into the gap again. The sealing unit 6 includes a sealing sleeve 61, a supporting wheel 62, a second connecting rope 63 and a weight 64. A lifting hole is provided at the bottom of the storage chamber 13. The sealing sleeve 61 is slidably arranged on the lifting hole along the vertical direction. The lifting plate 31 is located at the upper part of the sealing sleeve 61. The supporting wheel 62 is arranged on one side of the sealing sleeve 61. One end of the second connecting rope 63 is fixedly arranged on the sealing sleeve 61, and the end of the second connecting rope 63 away from the sealing sleeve 61 is passed around the upper part of the supporting wheel 62. The weight 64 is fixedly arranged at the end of the second connecting rope 63 away from the sealing sleeve 61. In this way, the gravity of the weight 64 can provide a lifting force to the sealing sleeve 61, and the mass of the lifting plate 31 is greater than the mass of the weight 64. In this way, when the lifting plate 31 descends, the lifting plate 31 can press the sealing sleeve 61 and descend synchronously. When the lifting plate 31 rises, the weight 64 drives the sealing sleeve 61 to rise synchronously with the lifting plate 31 and stop rising after contacting the bottom of the inner cavity 12.

[0051] The above embodiments only express one or several implementation modes of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the attached claims.

Claims

1. A roasting control system for improving the flavor of coffee beans, comprising a roasting unit for roasting a shell (1), characterized in that: An air outlet and an air inlet are arranged vertically from top to bottom on the side wall of the shell (1). A dehumidification circulation unit (2) is arranged on the side of the shell (1). The input end and the output end of the dehumidification circulation unit (2) are respectively connected to the air outlet and the air inlet. The air in the shell (1) flows from the air inlet to the air outlet. The moisture generated by the roasted coffee beans in the shell (1) rises to the air outlet and is discharged into the dehumidification circulation unit (2). The dehumidification circulation unit (2) removes the moisture and then re-injects the air containing the coffee aroma into the shell (1) from the air inlet. The shell (1) has an inner cavity (12) and an outer cavity (11) arranged to surround the inner cavity (12). The bottom of the outer cavity (11) is provided with a storage cavity (13) for receiving the coffee beans. A lifting unit (3) is provided at the bottom of the material storage chamber (13). The lifting unit (3) lifts up the coffee beans at the bottom of the material storage chamber (13) and passes them through the inner chamber (12), and finally discharges the lifted coffee beans from the upper part of the inner chamber (12) into the outer chamber (11). The lifting unit (3) comprises a lifting plate (31) that is lifted up and down along the height direction of the shell (1) and a lifting unit (32) for driving the lifting plate (31) to move. The lifting plate (31) has an upper stop position and a lower stop position in its moving stroke. When the lifting plate (31) is at the upper stop position, the upper end surface of the lifting plate (31) is coplanar with the upper end surface of the inner chamber (12). When the lifting plate (31) is at the lower stop position, the lifting plate (31) is at the bottom of the material storage chamber (13). The lifting plate (31) is ) reciprocates between an upper stop position and a lower stop position, a rotating unit (33) for driving the lifting plate (31) to rotate around its own axis is provided at the lower part of the lifting plate (31), the rotating unit (33) comprising a turbine (331) provided on the dehumidification circulation unit (2) and an extension rod (332) fixedly provided at the bottom of the lifting plate (31) and penetrating the output shaft of the turbine (331), the flowing air in the dehumidification circulation unit (2) can drive the output shaft of the turbine (331) to rotate, the extension rod (332) is slidably matched with the output shaft of the turbine (331), and the cross-section of the extension rod (332) is a non-circular structure, when the lifting plate (31) is at the lower stop position, the rotating unit (33) drives the lifting plate (31) to rotate at a speed of The lifting plate (31) is driven to rotate at a first speed, when the lifting plate (31) is located at the upper stop position, the speed at which the rotating unit (33) drives the lifting plate (31) to rotate is a second speed, the first speed is lower than the second speed, a spiral blade (4) is fixedly arranged in the outer chamber (11) along the height direction of the outer shell (1), the spiral blade (4) forms a spiral channel in the outer chamber (11), a stirring unit (5) for stirring the coffee beans in the material storage chamber (13) is arranged in the material storage chamber (13), the stirring unit (5) comprises a rotary drive (51), a gear (52), a gear ring (53) and a stirring rod (54), the rotary drive (51) is vertically arranged on the side of the outer shell (1), the gear (52) is fixedly arranged on the output end of the rotary drive (51),The gear ring (53) is rotatably arranged in the housing (1), the gear (52) penetrates the housing (1) and meshes with the gear ring (53), a plurality of stirring rods (54) are arranged, and the stirring rods (54) are evenly fixedly arranged at the bottom of the gear ring (53) around the axis of the gear ring (53), a gap is present in the vertical direction between the bottom of the inner cavity (12) and the material storage cavity (13), and a sealing unit (6) capable of sealing the gap is provided at the lower part of the lifting plate (31), when the lifting plate (31) rises from the lower stop position, the sealing unit (6) rises synchronously with the lifting plate (31) and stops rising after contacting the bottom of the inner cavity (12), at which time the sealing unit (6) seals the gap, so that The sealing unit (6) comprises a sealing sleeve (61), a supporting wheel (62), a second connecting rope (63) and a weight (64). A lifting hole is provided at the bottom of the material storage chamber (13). The sealing sleeve (61) is slidably arranged on the lifting hole in a vertical direction. The lifting plate (31) is located at the upper part of the sealing sleeve (61). The supporting wheel (62) is arranged on one side of the sealing sleeve (61). One end of the second connecting rope (63) is fixedly arranged on the sealing sleeve (61), and one end of the second connecting rope (63) away from the sealing sleeve (61) is passed around the upper part of the supporting wheel (62). The weight (64) is fixedly arranged at the end of the second connecting rope (63) away from the sealing sleeve (61).

2. A roasting process for improving the flavor of coffee beans, implemented by a roasting control system for improving the flavor of coffee beans according to claim 1, characterized in that: Coffee beans are placed in a shell (1), and the shell (1) is sealed before roasting the coffee beans. The air in the shell (1) is extracted, dehydrated, and then re-injected into the shell (1) after heating. A first roasting temperature and a second roasting temperature are used during roasting. The first roasting temperature is lower than the second roasting temperature. The coffee beans are first roasted at the first roasting temperature and then roasted at the second roasting temperature. The duration of the first roasting temperature is at least twice that of the second roasting temperature.

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