Method for controlling sour taste of coffee
By drying freshly picked coffee fruits and mixing them with agarwood for secondary roasting, the problem of difficulty in adjusting coffee acidity is solved, reducing acidity and increasing agarwood flavor are achieved, and the commercial value of the product is enhanced.
Patent Information
- Application Number
- CN202510230172.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-28
- Publication Date
- 2025-04-25
AI Technical Summary
It is difficult to adjust the acidity of coffee, and the prior art is difficult to effectively reduce the acidity of coffee.
By removing the peels of freshly picked coffee fruits, drying them, mixing agarwood and coffee beans for secondary roasting, using specific temperature and time control to reduce the acidity of coffee.
It realizes effective control of coffee acidity, reduces coffee acidity, and adds a strong agarwood flavor, enhancing the commercial value of the product.
Smart Images
Figure CN119867178A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of coffee roasting and processing, and particularly relates to a method for controlling the sour taste of coffee. Background Art
[0002] Coffee belongs to the Rubiaceae family, and belongs to the genus Coffea, an evergreen small tree or shrub. The leaves of the coffee tree are dark green, long and oval, the flowers are white, and the fruit is dark red, resembling cherry coffee beans. After processing, coffee beans can be obtained into shelled coffee beans, green coffee beans, and roasted coffee beans. Coffee is rich in nutrients. Coffee is not only mellow and delicious, but also has the effects of stimulating nerves and relieving fatigue, and is loved by many people. There are three main species of coffee beans: Arabica, Robusta, and Liberica. According to the size of the fruit, they belong to small-grain, medium-grain, and large-grain coffee. The Kaffa region of Ethiopia is the birthplace of coffee, but the Arabs were the first people to cultivate and consume coffee, so the name coffee is believed to be derived from the Arabic "Qahwah", which means plant beverage. Coffee was introduced from Arabia to Europe in the 16th century. Currently, coffee is grown in 76 countries and regions around the world, and it is now ranked first among the world's three major beverages. In recent years, people have become more and more keen on drinking small-grain coffee, which has become a trend and a fashion. Guangxi Traditional Chinese Medicine Annals has long recorded that "coffee beans have a stimulating and diuretic effect, and cooked coffee can aid digestion". Modern research shows that coffee has the effects of lowering blood pressure, anti-oxidation, and anti-tumor. With the mutual influence of Eastern and Western cultures, the number of people drinking coffee in China is increasing day by day, and the ecological and economic benefits of China's coffee industry will be significant in the future.
[0003] The sourness of coffee mainly comes from organic acids, among which citric acid is the main source of sourness in coffee, which gradually decreases with storage and roasting. Malic acid has high acidity, and the taste is soft and bitter at the end. It gradually decreases during roasting. Tartaric acid is a pungent acid and bitter at the end. Acetic acid is mainly produced in the fermentation process. The acetic acid content increases first and then decreases during roasting. Polysaccharides decompose to produce acetic acid, which will be degraded at high temperatures. Excessive acetic acid will have a negative impact on coffee products. Lactic acid is produced by lactic acid bacteria and coffee beans' own enzymes to decompose polysaccharides to produce monosaccharides. Monosaccharides are further fermented to produce alcohols, acetic acid, and lactic acid. Lactic acid gradually increases with the extension of roasting time, and the sourness is soft and slightly astringent. Chlorogenic acid is rapidly degraded during roasting, and the degradation products are the main source of astringency. Citric acid and tartaric acid produce sourness, malic acid causes sour and astringent taste, and other organic acids produce bitterness. Malic acid and citric acid bring a sense of pleasure. Chlorogenic acid produces quinic acid when heated, which causes bitterness.
[0004] The drying method has a great influence on the acidity of coffee beans. The traditional dry method has a high acetic acid content, and anaerobic fermentation will also lead to a large amount of acetic acid. Both the wet method and honey treatment can reduce the acidity of coffee to a certain extent.
[0005] Therefore, the acidity of coffee is affected by conditions such as the coffee bean variety, the altitude of the growing area, the temperature, and the processing technology, and it is difficult to regulate caffeic acid. Summary of the invention
[0006] The object of the present invention is to provide a method for controlling the sour taste of coffee, so as to effectively reduce the acidity of coffee.
[0007] The present invention provides a method for controlling the sour taste of coffee, the method comprising the following steps: After removing the peel of freshly picked coffee berries, dry them to a moisture content of 15%-25%, and then sun-dry them to a moisture content of 10%~12% to obtain green coffee beans; mix the agarwood and green coffee beans, dry them, cool them to room temperature, and store them in a vacuum to obtain stored agarwood and green coffee beans; roast the stored agarwood and green coffee beans together, with the temperature of entering the pot being 10℃-25℃, and the roasting process adopts a double roasting method, with the first roasting time being 2-10 minutes and the temperature of exiting the pot being 100℃-180℃, and the second roasting time being 2-15 minutes and the temperature of exiting the pot being 100℃-200℃; after roasting, place them for 2 days to cultivate the beans; after 2 days, the beans are cultivated and packaged in bags.
[0008] Preferably, the fresh coffee berries are Arabica coffee beans, and the timing of picking is when the coffee beans are orange-red in color.
[0009] Preferably, the drying method is hot air drying, the hot air drying temperature is 30° C.-60° C., and the time is 5-20 hours.
[0010] Preferably, the agarwood is white agarwood.
[0011] Preferably, the agarwood is a cut agarwood block, and the volume of the cut agarwood block is 2cm×2cm×2cm.
[0012] Preferably, the mass ratio of the agarwood to the green coffee beans is 1:10 to 1:1.
[0013] Preferably, the drying temperature is 30° C.-100° C., and the drying time is 8-24 hours.
[0014] Preferably, the vacuum storage method is: putting the mixture of agarwood and green coffee beans into a vacuum bag, and sealing it after vacuum treatment.
[0015] Preferably, the vacuum storage temperature is -18°C, and the vacuum storage time is 2-12 hours.
[0016] Beneficial effects of the present invention: In view of the gap in flavored coffee bean products on the market, the present invention provides a method for preparing agarwood coffee and the resulting products. The method has a simple process flow, a short production cycle, low energy consumption, and high commercial value. The resulting agarwood coffee product retains the original aroma and special flavor of roasted coffee, and also adds a rich agarwood flavor, so that this product has a unique flavor that is a fusion of distinct agarwood and roasted coffee. When brewed and drunk, it can also exert some unique functional effects of agarwood, and has extremely high commercial value. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.
[0018] Figure 1 For existing ordinary roasted coffee beans; Figure 2 For agarwood blocks; Figure 3 Agarwood coffee prepared according to an embodiment of the present invention; Figure 4 The agarwood coffee bagging package prepared in the embodiment of the present invention; Figure 5 The effect of agarwood addition on coffee acid value. DETAILED DESCRIPTION
[0019] In order to further illustrate the present invention, a method for controlling the sour taste of coffee provided by the present invention is described in detail below with reference to the accompanying drawings and embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0020] Example 1 Arabica coffee beans are picked when the color of the coffee beans is orange-red. After removing the peel of the freshly picked Arabica coffee berries, they are dried in hot air at 40°C for 12 hours. When the moisture content is about 20%, they are dried again to a final moisture content of 10%.
[0021] Cut the white agarwood into cubes with a side length of 2 cm using a cutting machine. Figure 2 shown.
[0022] Before roasting, agarwood and coffee beans were mixed in a ratio of 1:1 and placed in a 60°C oven for 18 hours, then cooled to room temperature, packed into vacuum bags, vacuumed and sealed, and stored at -18°C for 8 hours; The agarwood and roasted green beans are put into a coffee roaster at 15°C, and the agarwood and coffee beans are roasted together using the double roasting method. The first roasting time is controlled at 6 minutes, and the temperature out of the pot is controlled at 120°C. The second roasting time is also controlled at 6 minutes, and the temperature out of the pot is controlled at 180°C.
[0023] After roasting, the beans are left for 2 days to grow. After 2 days, the beans are grown and packed in bags. The prepared coffee product is as follows: Figure 3 , Figure 4 shown.
[0024] Example 2 Arabica coffee beans are picked when the color of the coffee beans is orange-red. After removing the peel of the freshly picked Arabica coffee berries, they are dried in hot air at 30°C for 20 hours. When the moisture content is about 15%, they are then sun-dried to a final moisture content of 10%.
[0025] Use a cutting machine to cut the white wood fragrance into cubic agarwood blocks with a side length of 2 cm and set aside.
[0026] Before roasting, agarwood and coffee beans were mixed in a ratio of 1:2 and placed in a 30°C oven for 24 hours, then cooled to room temperature, packed into vacuum bags, vacuumed and sealed, and stored at -18°C for 12 hours; The agarwood and roasted green beans are put into a coffee roaster at 10°C, and the agarwood and coffee beans are roasted together using the secondary roasting method. The first roasting time is controlled at 10 minutes, and the temperature out of the pot is controlled at 100°C. The second roasting time is also controlled at 10 minutes, and the temperature out of the pot is controlled at 200°C.
[0027] After roasting, the beans are left to grow for 2 days. After 2 days, the beans are fully grown and are then bagged for packaging.
[0028] Example 3 Arabica coffee beans are picked when the color of the coffee beans is orange-red. After removing the peel of the freshly picked Arabica coffee berries, they are dried in hot air at 60℃ for 5 hours. When the moisture content is about 15%, they are then sun-dried to a final moisture content of 10%.
[0029] Use a cutting machine to cut the white wood fragrance into cubic agarwood blocks with a side length of 2 cm and set aside.
[0030] Before roasting, agarwood and coffee beans were mixed in a ratio of 1:5 and placed in a 50°C oven for 12 hours, then cooled to room temperature, packed into vacuum bags, vacuumed and sealed, and stored at -18°C for 2 hours; The agarwood and roasted green beans are put into a coffee roaster at 25°C, and the agarwood and coffee beans are roasted together using the secondary roasting method. The first roasting time is controlled at 8 minutes, and the temperature out of the pot is controlled at 150°C. The second roasting time is also controlled at 8 minutes, and the temperature out of the pot is controlled at 200°C.
[0031] After roasting, the beans are left to grow for 2 days. After 2 days, the beans are fully grown and are then bagged for packaging.
[0032] Example 4 Arabica coffee beans are picked when the color of the coffee beans is orange-red. After removing the peel of the freshly picked Arabica coffee berries, they are dried in hot air at 45°C for 20 hours. When the moisture content is about 25%, they are then sun-dried to a final moisture content of 12%.
[0033] Use a cutting machine to cut the white wood fragrance into cubic agarwood blocks with a side length of 2 cm and set aside.
[0034] Before roasting, agarwood and coffee beans were mixed in a ratio of 1:10 and placed in an 80°C oven for 16 hours, then cooled to room temperature, packed into vacuum bags, vacuumed and sealed, and stored at -18°C for 6 hours; The agarwood and roasted green beans are put into a coffee roaster at 20°C, and the agarwood and coffee beans are roasted together using the secondary roasting method. The first roasting time is controlled at 10 minutes, and the temperature out of the pot is controlled at 160°C. The second roasting time is controlled at 15 minutes, and the temperature out of the pot is controlled at 200°C.
[0035] After roasting, the beans are left to grow for 2 days. After 2 days, the beans are fully grown and are then bagged for packaging.
[0036] Test Example 1 When the color of the coffee beans is orange-red, the Arabica coffee beans are picked. After the peels of the freshly picked Arabica coffee berries are removed, they are dried in hot air at 40°C for 12 hours. When the moisture content is about 20%, they are dried in the sun to a final moisture content of 10%, thereby obtaining green coffee beans.
[0037] Use a cutting machine to cut the white wood fragrance into cubic agarwood blocks with a side length of 2 cm and set aside.
[0038] The green coffee beans were divided into 6 groups, with 3 replicates in each group and 10g in each replicate. Each group was processed as follows: Group 1: Before roasting, 10g of green coffee beans were placed in a 60℃ oven for 18 hours, then cooled to room temperature, put into a vacuum bag, vacuumed and sealed, and stored at -18℃ for 8 hours; the green coffee beans were put into a coffee roaster at 15℃, and the agarwood and coffee beans were roasted together using the secondary roasting method. The first roasting time was controlled at 6 minutes, and the temperature out of the pot was controlled at 120℃. The second roasting time was also controlled at 6 minutes, and the temperature out of the pot was controlled at 180℃.
[0039] Group 2: Before roasting, 2g of agarwood and 10g of coffee beans were mixed and placed in a 60℃ oven for 18 hours, then cooled to room temperature, put into vacuum bags, vacuumed and sealed, and stored at -18℃ for 8 hours; the agarwood and coffee beans were put into a coffee roaster at 15℃, and the agarwood and coffee beans were roasted together using the secondary roasting method. The first roasting time was controlled at 6 minutes, and the temperature out of the pot was controlled at 120℃. The second roasting time was also controlled at 6 minutes, and the temperature out of the pot was controlled at 180℃.
[0040] Group 3: Before roasting, 4g of agarwood and 10g of coffee beans were mixed and placed in a 60℃ oven for 18 hours, then cooled to room temperature, put into a vacuum bag, evacuated and sealed, and stored at -18℃ for 8 hours; the agarwood and coffee beans were put into a coffee roaster at 15℃, and the agarwood and coffee beans were roasted together using the secondary roasting method. The first roasting time was controlled at 6 minutes, and the temperature out of the pot was controlled at 120℃. The second roasting time was also controlled at 6 minutes, and the temperature out of the pot was controlled at 180℃.
[0041] Group 4: Before roasting, 6g of agarwood and 10g of coffee beans were mixed and placed in a 60℃ oven for 18 hours, then cooled to room temperature, put into vacuum bags, evacuated and sealed, and stored at -18℃ for 8 hours; the agarwood and coffee beans were put into a coffee roaster at 15℃, and the agarwood and coffee beans were roasted together using the secondary roasting method. The first roasting time was controlled at 6 minutes, and the temperature out of the pot was controlled at 120℃. The second roasting time was also controlled at 6 minutes, and the temperature out of the pot was controlled at 180℃.
[0042] Group 5: Before roasting, 8g of agarwood and 10g of coffee beans were mixed and placed in a 60℃ oven for 18 hours, then cooled to room temperature, put into vacuum bags, evacuated and sealed, and stored at -18℃ for 8 hours; the agarwood and coffee beans were put into a coffee roaster at 15℃, and the agarwood and coffee beans were roasted together using the secondary roasting method. The first roasting time was controlled at 6 minutes, and the temperature out of the pot was controlled at 120℃. The second roasting time was also controlled at 6 minutes, and the temperature out of the pot was controlled at 180℃.
[0043] Group 6: Before roasting, 10g of agarwood and 10g of coffee beans were mixed and placed in a 60℃ oven for 18 hours, then cooled to room temperature, put into vacuum bags, vacuumed and sealed, and stored at -18℃ for 8 hours; the agarwood and coffee beans were put into a coffee roaster at 15℃, and the agarwood and coffee beans were roasted together using the secondary roasting method. The first roasting time was controlled at 6 minutes, and the temperature out of the pot was controlled at 120℃. The second roasting time was also controlled at 6 minutes, and the temperature out of the pot was controlled at 180℃.
[0044] After roasting, each group of coffee products was placed for 2 days to cultivate the beans. After 2 days, the acid value of each group of coffee products was measured. The results are shown in Table 1 and Figure 5 shown.
[0045] Table 1 Changes in coffee acidity
[0046] From Table 1 and Figure 5 It can be seen that the addition of agarwood is beneficial to reducing the caffeic acid value, and as the amount of agarwood increases, the effect of reducing the caffeic acid value is more obvious.
[0047] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.
Claims
1. A method for controlling the sour taste of coffee, characterized in that: The method comprises the following steps: After removing the peel from freshly picked coffee berries, they are dried to a moisture content of 15%-25%, and then sun-dried to a moisture content of 10%-12% to obtain green coffee beans; The agarwood and green coffee beans are mixed, dried, cooled to room temperature, and vacuum stored to obtain stored agarwood and green coffee beans; The stored agarwood and coffee beans are roasted together, the temperature of the pot is 10℃-25℃, and the roasting process adopts the double roasting method. The first roasting time is 2-10 minutes, and the temperature of the pot is 100℃-180℃. The second roasting time is 2-15 minutes, and the temperature of the pot is 100℃-200℃. After roasting, the beans are left to grow for 2 days. After 2 days, the beans are fully grown and are then bagged and packaged.
2. The preparation method according to claim 1, characterized in that: The fresh coffee berries are Arabica coffee beans, and the time for picking is when the coffee beans are orange-red in color.
3. The preparation method according to claim 1, characterized in that: The drying method is hot air drying, the hot air drying temperature is 30° C.-60° C., and the drying time is 5-20 hours.
4. The preparation method according to claim 1, characterized in that: The agarwood is white agarwood.
5. The preparation method according to claim 1, characterized in that: The agarwood is a cut agarwood block, and the volume of the cut agarwood block is 2cm×2cm×2cm.
6. The preparation method according to claim 1, characterized in that: The mass ratio of the agarwood to the green coffee beans is 1:10 to 1:
1.
7. The preparation method according to claim 1, characterized in that: The drying temperature is 30° C.-100° C., and the drying time is 8-24 hours.
8. The preparation method according to claim 1, characterized in that: The vacuum storage method is: putting the mixture of agarwood and green coffee beans into a vacuum bag, and then sealing it after vacuum treatment.
9. The preparation method according to claim 1, characterized in that: The temperature of the vacuum storage is -18°C, and the time of the vacuum storage is 2-12 hours.