Baking method capable of preserving coffee beans for long time
By finely controlling the temperature and firepower of the roaster, the problem of quality degradation of coffee beans after long-term storage is solved, the coffee beans are fully dehydrated and aroma retained, and the most original taste is ensured.
Patent Information
- Application Number
- CN202410615019.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-05-17
- Publication Date
- 2024-12-17
AI Technical Summary
The prior art is difficult to maintain the original taste and quality of coffee beans after long-term storage, and it is easy to cause excessive oxidation during roasting.
By carefully controlling the temperature of the roaster, setting the firepower and time nodes, ensuring the temperature regulation of coffee beans at each stage of the roasting process, including a sharp drop to 70-80℃, a gradual increase in temperature to 150℃, and then to 180°C and 195°C and end baking at 205°C, ensuring dehydration and aroma transition while avoiding excessive oxidation.
The coffee beans are fully dehydrated and aroma retained, ensuring that they do not deteriorate and dissipate after long-term storage, and maintaining the most original taste.
Smart Images
Figure CN119138495A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of coffee bean production, and in particular to a roasting method capable of preserving coffee beans for a long time. Background Art
[0002] Coffee is one of the most popular beverages. There are many kinds of coffee beverages on the market with various flavors. Roasted coffee beans are the main raw material of coffee beverages. Roasted coffee beans are obtained by roasting green coffee beans. Roasting conditions determine the characteristics or quality of roasted coffee beans, and even affect the characteristics or quality of coffee beverages.
[0003] The roasting of coffee beans is a transformation process of the internal components of coffee beans. Only after roasting, the components that can release the aroma of coffee are produced, and we can smell the aroma of coffee. However, in the roasting process of coffee beans, the transformation of components is very complicated. After all, coffee beans are organic matter, so the transformation of this component is very complicated. The roasted coffee beans are stored in a container and taken out when they need to be ground to make coffee. Therefore, in order to avoid the coffee beans from deteriorating and changing taste after long-term storage and to maintain the most original taste, it is directly related to the control of its roasting process. Summary of the invention
[0004] In view of the shortcomings of the prior art, the present invention provides a roasting method for preserving coffee beans for a long time.
[0005] To achieve the above object, the present invention provides the following technical solution: a roasting method for preserving coffee beans for a long time, comprising the following steps: 1. First, ignite the machine, and the fire source combines with the air to form hot air, which heats the roaster boiler. The hot air that passes through the boiler returns to the fire source through the circulation pipe to be reheated and enters the next cycle. Then enter the automatic circulation mode, set the automatic circulation temperature zone of the roaster to 200℃~220℃, and wait for the boiler to heat to 220℃.
[0006] 2. After the heating is completed, pour the green coffee beans into the loading cart. When the loading program is turned on, the fan of the loading cart will start to generate suction, sucking the green coffee beans in the loading cart into the green bean bin.
[0007] 3. Start the roasting program, set the temperature to 220℃ and automatically put the green coffee beans into the boiler for roasting, with the power at 20%. After the green coffee beans enter the boiler, the temperature in the boiler drops sharply to 70-80℃ within 40 seconds, and the green coffee beans begin to absorb a lot of heat energy. At the 40-second temperature return point, increase the power to 40% to allow the coffee beans to absorb more heat energy during the dehydration stage.
[0008] This firepower refers to the combustion efficiency of the burner, or the percentage of the gas valve opening. The greater the firepower, the bigger the burner fire, and the smaller the firepower, the smaller the burner fire.
[0009] 4. After 2-3 minutes of heating, when the temperature reaches 150℃, adjust the heat back to 20%. At this time, the coffee beans enter the yellowing stage. Most of the moisture in the coffee beans has been removed, the color of the bean surface changes from green to yellow, and the aroma of the coffee beans changes from grass and grain to sweet milk sugar. The heating speed is also strictly controlled at this stage. Heating too fast will accelerate oxidation.
[0010] 5. After another 2-3 minutes of heating, when the boiler temperature reaches 180℃, the color of the coffee beans surface has changed from yellow to brown, and the aroma of the coffee beans has also changed from milk sugar to obvious coffee flavor. At the same time, irregular wrinkles appear on the surface of the coffee beans, because the coffee beans have partially expanded. Continue to heat up for 1-2 minutes, when the temperature reaches 195℃, the coffee beans absorb heat energy to evaporate the water inside the beans. The pressure generated is greater than the strength of the coffee beans themselves. The cell wall of the coffee beans will burst because it cannot withstand the pressure of the bean core expansion. At this time, the coffee beans will make a crisp sound, which is the so-called first crack.
[0011] 6. About 1 minute after the first crack, when the temperature in the boiler reaches 205 degrees, the roasting is finished and the coffee beans are placed in the cooling tray to be fully cooled to room temperature. Stir constantly during this period to avoid long contact time between coffee beans at high temperature, which may cause burns. After cooling, stir the coffee beans and place them out of the cooling tray into the cooked bean barrel, and then weigh and package them.
[0012] 7. Switch the roaster to cooling mode. When it cools to 60°C, the roaster can be turned off for cleaning.
[0013] Beneficial effects: Compared with the prior art, the present invention provides a roasting method that can preserve coffee beans for a long time, and has the following beneficial effects: The temperature of each node in the roasting process can be adjusted at will. The present invention only selects to adjust the temperature at a few nodes, which is completely different from the temperature adjustment options of other roasters. Through this process control, the coffee beans can be dehydrated more fully and will not be over-oxidized during the dehydration process, so that the coffee beans will not deteriorate or change taste after long-term storage and maintain the most original taste. BRIEF DESCRIPTION OF THE DRAWINGS
[0014] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings: Figure 1It is a curve diagram of the baking process of the present invention. DETAILED DESCRIPTION
[0015] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.
[0016] Example 1 refer to Figure 1 As shown, Figure 1 It is a curve diagram of the baking process of the present invention, wherein the horizontal axis is time and the vertical axis is a temperature change diagram, wherein curve S1 is a temperature curve diagram of this embodiment.
[0017] A roasting method for storing coffee beans for a long time comprises the following steps: 1. First, ignite the machine, and the fire source combines with the air to form hot air, which heats the roaster boiler. The hot air that passes through the boiler returns to the fire source through the circulation pipe to be reheated and enters the next cycle. Then enter the automatic circulation mode, set the automatic circulation temperature zone of the roaster to 200℃~220℃, and wait for the boiler to heat to 220℃.
[0018] 2. After the heating is completed, pour the green coffee beans into the loading cart. When the loading program is turned on, the fan of the loading cart will start to generate suction, sucking the green coffee beans in the loading cart into the green bean bin.
[0019] 3. Start the roasting program, set the temperature to 220℃ and automatically put the coffee beans into the boiler for roasting, with the firepower at 20%. After the coffee beans enter the boiler, the temperature in the boiler drops sharply to 75℃ within 40 seconds. Figure 1 As shown in the figure, within 40 seconds, the temperature drops by nearly 150℃ and returns to about 75℃. At the same time, the coffee beans begin to absorb a lot of heat energy. At the 40-second temperature return point, the firepower is increased to 40% to allow the coffee beans to absorb more heat energy during the dehydration stage.
[0020] This firepower refers to the combustion efficiency of the burner, or the percentage of the liquid and gas valve open. The greater the firepower, the bigger the fire of the burner, and the smaller the firepower, the smaller the fire of the burner.
[0021] 4. Heat up for 2.5 minutes. When the temperature reaches 150℃, adjust the heat back to 20%. At this time, the coffee beans enter the yellowing stage. Most of the moisture in the coffee beans has been removed. The color of the bean surface changes from green to yellow, and the aroma of the coffee beans changes from grass and grain to sweet milk sugar. The heating speed is strictly controlled at this stage. Heating too fast will accelerate oxidation.
[0022] 5. Continue heating for 2 minutes. When the boiler temperature reaches 180℃, the color of the coffee beans has changed from yellow to brown, and the aroma of the coffee beans has changed from milk sugar to obvious coffee flavor. At the same time, irregular wrinkles appear on the surface of the coffee beans. This is because the coffee beans have partially expanded. Continue heating for 1.5 minutes. When the temperature reaches 195℃, the coffee beans absorb heat energy and the pressure generated by the evaporation of water inside the beans is greater than the strength of the coffee beans themselves. The cell walls of the coffee beans will burst because they cannot withstand the pressure of the expansion of the bean core. At this time, the coffee beans will make a crisp sound. This is the so-called first crack.
[0023] 6. About 1 minute after the first crack, when the temperature in the boiler reaches 205℃, the roasting is finished and the coffee beans are placed in the cooling tray to be fully cooled to room temperature. Stir constantly during this period to avoid long contact time between coffee beans at high temperature, which may cause burns. After cooling, stir the coffee beans and place them out of the cooling tray into the cooked bean barrel, and then weigh and package them.
[0024] 7. Switch the roaster to cooling mode. When it cools to 60°C, the roaster can be turned off for cleaning.
Claims
1. A roasting method for preserving coffee beans for a long time, characterized in that: The steps include: 1) First, ignite the machine, and the fire source combines with the air to form hot air, which heats the roaster boiler. The hot air that passes through the boiler returns to the fire source through the circulation pipe for reheating and enters the next cycle. Then, it enters the automatic circulation mode, sets the automatic circulation temperature zone of the roaster to 200℃~220℃, and waits for the boiler to heat to 220℃; 2) After waiting for the heating to be completed, pour the green coffee beans into the loading cart. When the loading program is turned on, the fan of the loading cart will start to generate suction, sucking the green coffee beans in the loading cart into the green bean bin; 3) Start the roasting program, set the temperature at 220℃ to automatically put the green coffee beans into the boiler for roasting, and set the firepower to 20%. After the green coffee beans enter the boiler, the temperature in the boiler drops sharply to 70-80℃, and the green coffee beans begin to absorb a lot of heat energy. At the 40-second temperature return point, increase the firepower to 40% to allow the coffee beans to absorb more heat energy during the dehydration stage; 4) When the temperature reaches 150℃, adjust the heat back to 20%. At this time, the coffee beans enter the yellowing stage. Most of the moisture in the coffee beans has been removed. The color of the bean surface changes from green to yellow, and the aroma of the coffee beans changes from grass and grain to sweet milk candy. 5) Raise the boiler temperature to 180℃ to make the coffee beans expand; continue to raise the temperature to 195℃ to make the coffee beans explode; 6) 1-2 minutes after the first crack, when the temperature in the boiler reaches 205-210℃, the roasting is finished and the coffee beans are placed in the cooling plate to cool down to room temperature. Stir constantly during the process. After cooling, stir the coffee beans and place them out of the cooling plate into the cooked bean barrel, and then weigh and package them. 7) Switch the baking machine to cooling mode. When it cools to 60℃, the cooling is complete and the machine is turned off for cleaning.