Preparation method of coffee pericarp tea
Through a multi-step process of cleaning, disinfection, separation, and mixing, the bitterness in coffee peel tea is resolved, the taste is improved, and resource waste is reduced, thus achieving the preparation of healthy and green coffee peel tea.
Patent Information
- Application Number
- CN202410088381.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-01-22
- Publication Date
- 2026-02-03
AI Technical Summary
In existing coffee peel tea processing techniques, the bitterness and astringency in the peel cannot be effectively removed, affecting the taste, leading to resource waste and pollution.
The process involves multiple washing, air drying, ultraviolet and ozone treatment, color sorting, peeling and degumming, combined with steaming and drying at different temperatures and times to remove the bitterness and astringency from the peel, lock in the pectin and sugar, and mix in an appropriate amount of pectin to improve the taste.
It effectively removes the bitterness and astringency from coffee fruit peel tea, improves the drinking taste, reduces resource waste, ensures the product is healthy and green, avoids pesticide residues, and increases the acceptability of coffee fruit peel tea.
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Abstract
Description
TECHNICAL FIELD
[0001] The present application provides a preparation method, in particular a preparation method of coffee peel tea, and belongs to the technical field of beverage manufacturing. BACKGROUND
[0002] Coffee is one of the three major drinks in the world and is widely loved by people. Research has found that the nutrients of coffee not only exist in coffee beans, but also are rich in beneficial ingredients such as caffeine, anthocyanins, polyphenols, dietary fiber, and crude protein in coffee peel.
[0003] Coffee peel tea refers to a shell-shaped object formed after the peel of coffee fresh fruit is processed through screening, drying, roasting, and the like, and then the shell-shaped object is made into a drink through brewing, decocting, and the like. Coffee peel is rich in polyphenols, dietary fiber, anthocyanins, and other ingredients, and after appropriate consumption, can promote gastrointestinal peristalsis, help to remove toxic substances in the body, and also can enhance immunity, antioxidant, lower blood lipids, and promote metabolism in the body.
[0004] The existing coffee peel is affected by the processing technology, and the astringent taste and bitter taste in the peel cannot be effectively removed, so that the coffee peel tea brewed has poor taste and is difficult to be accepted by the public. Not only does it affect the promotion and application of coffee peel tea, but also causes waste of coffee peel resources, waste of pectin resources, and pollution. Therefore, it is necessary to improve the existing technology. SUMMARY
[0005] To solve the problems that the existing coffee peel tea is affected by the processing technology, the bitter taste and astringent taste in the peel cannot be effectively removed, thereby affecting the taste, causing waste of coffee peel resources, waste of pectin resources, and pollution, the present application provides a preparation method of coffee peel tea.
[0006] The present application is accomplished through the following technical scheme: a preparation method of coffee peel tea, characterized in that it comprises the following steps: (1) picking ripe coffee fresh fruit of the season; (2) removing leaves, stems, weeds, and soil impurities mixed in the coffee fresh fruit of step (1); (3) using clean water to float wash the coffee fresh fruit in step (2), discarding dry and shriveled fruit and unripe fruit floating on the water surface, so that the coffee fresh fruit sinking in the water is subjected to primary cleaning; (4) using a bubble cleaning machine to clean the coffee fresh fruit subjected to the primary cleaning in step (3) for the second time to remove soil, dust, and impurities mixed in the fruit; (5) using a cleaning machine with a flexible brush roller arranged therein to clean the coffee fresh fruit subjected to cleaning in step (4) for the third time to remove resin, soil, and stains attached to the surface of the fruit; (6) using a drum rotating washing machine to rinse the coffee cherries cleaned in step (5) to make the surface of the coffee cherries clean and clean; (7) using a vibrating water filter to filter the coffee cherries rinsed in step (6); (8) using a cold air drying machine to dry the coffee cherries filtered in step (7); (9) using ultraviolet and ozone to disinfect and sterilize and remove pesticide residues from the coffee cherries dried in step (8); (10) color selection of the coffee cherries of step (9) to finally select red ripe fruits; (11) using a coffee peeling machine to separate the coffee beans and the peel of the coffee ripe fruits selected in step (10), and collecting the coffee beans and the peel respectively; (12) putting the peel collected in step (11) into an environment of 70-180℃ for 2-6min to remove the bitterness and astringency contained in the peel, and to sterilize, lock the gum and sugar in the peel; (13) using a degumming machine to separate the pectin and the coffee beans collected in step (11), and collecting the coffee beans and the pectin respectively; (14) mixing the pectin collected in step (13) and the peel in step (12) according to a mass ratio of 1:5-25; (15) putting the mixed pectin and peel of step (14) into an environment of 30-60℃ for 8-20H to obtain green peel raw materials; (16) putting the green peel raw materials of step (15) into an environment of 100-180℃ for 1-5min to obtain coffee peel tea.
[0007] The bubble washing machine of step (4) and the washing machine with flexible brush rollers of step (5) are conventional equipment.
[0008] The drum rotating washing machine of step (6) is conventional equipment.
[0009] The vibrating water filter of step (7) is conventional equipment.
[0010] The cold air drying machine of step (8) is conventional equipment.
[0011] The ultraviolet and ozone disinfection and sterilization of step (9) is a conventional technology.
[0012] The coffee peeling machine of step (11) is conventional equipment.
[0013] The degumming machine of step (13) is conventional equipment.
[0014] The present application has the following advantages and effects: by the above scheme, the bitterness and astringency in the fruit peel can be conveniently and effectively removed, and the gum and sugar are locked, so that the coffee peel tea has good drinking taste, the nutritional components of the coffee peel tea can be increased by mixing the pectin in proportion, the drinking taste is further improved, the coffee peel tea is more acceptable to people, the waste of the fruit peel and pectin resources is avoided, and the ultraviolet and ozone treatment is performed during preparation, so that the pesticide residues in the coffee peel are effectively removed, and the coffee peel tea becomes a healthy and green beverage. DETAILED DESCRIPTION Embodiment 1
[0015] The present application provides a coffee peel tea preparation method, which comprises the following steps: (1) picking the mature coffee fresh fruit of the season; (2) removing the leaves, stems, weeds, and soil impurities mixed in the coffee fresh fruit of step (1); (3) using clean water to float wash the coffee fresh fruit in step (2), discarding the dry and immature fruits floating on the water surface, and performing primary cleaning on the coffee fresh fruit sinking in the water; (4) using a bubble cleaning machine to perform secondary cleaning on the coffee fresh fruit after the primary cleaning of step (3), so as to remove the soil, dust, and impurities mixed in the fruit; (5) using a cleaning machine with a flexible brush roller to perform third cleaning on the coffee fresh fruit after the cleaning of step (4), so as to remove the resin, soil, and stains attached to the surface of the fruit; (6) using a rotary drum cleaning machine to perform rinsing on the coffee fresh fruit after the cleaning of step (5), so that the surface of the coffee fresh fruit is clean and clean; (7) using a vibrating water filter to perform water filtering treatment on the coffee fresh fruit after the rinsing of step (6); (8) using a cold air drying machine to perform air drying treatment on the coffee fresh fruit after the water filtering of step (7); (9) using ultraviolet and ozone to perform disinfection, sterilization, and pesticide residue removal treatment on the coffee fresh fruit after the air drying of step (8); (10) performing color selection on the coffee fresh fruit of step (9), and finally selecting the red mature fruit; (11) using a coffee peeling machine to separate the beans and the peel of the coffee mature fruit selected in step (10), and collecting the coffee beans and the peel respectively; (12) placing the peel collected in step (11) in an environment of 70℃ for 6min steaming, so as to remove the bitterness and astringency contained in the peel, and perform sterilization, lock the gum and sugar in the peel; (13) using a degumming machine to separate the pectin and the beans of the coffee beans collected in step (11), and collecting the coffee beans and the pectin respectively; (14) Mix the pectin collected in step (13) with the peel in step (12) at a mass ratio of 1:5; (15) Place the pectin and peel mixed in step (14) into an environment of 30°C and dry for 20 hours to obtain raw peel material; (16) Place the raw fruit peel material from step (15) into an environment of 100°C and let it mature for 5 minutes to obtain coffee peel tea. Example 2
[0016] The method for preparing coffee peel tea provided by this invention includes the following steps: (1) Picking freshly harvested, ripe coffee cherries in season; (2) Remove the leaves, stems, weeds, and soil impurities mixed in with the fresh coffee cherries from step (1); (3) Use clean water to rinse the coffee cherries in step (2) to remove the shriveled and unripe cherries floating on the water surface, so that the coffee cherries that sink in the water can be cleaned for the first time. (4) Use a bubble cleaner to clean the coffee cherries after the first cleaning in step (3) a second time to remove dirt, dust and impurities mixed in with the cherries; (5) Use a cleaning machine with a built-in flexible brush roller to perform a third cleaning on the fresh coffee fruit after cleaning in step (4) to remove the resin, dirt and stains attached to the surface of the fruit. (6) Use a rotary drum cleaner to rinse the fresh coffee cherries that have been cleaned in step (5) to make the surface of the fresh coffee cherries clean. (7) Use a vibrating water filter to filter the fresh coffee cherries after rinsing in step (6); (8) Use a cold air dryer to dry the fresh coffee cherries after filtration in step (7); (9) Use ultraviolet light and ozone to disinfect and sterilize the air-dried coffee cherries in step (8) and remove pesticide residues. (10) Color sort the coffee cherries from step (9) and finally select the red ripe cherries; (11) Use a coffee peeling machine to separate the coffee beans and peels from the ripe coffee cherries selected in step (10), and collect the coffee beans and peels separately; (12) Place the fruit peel collected in step (11) into an environment of 180°C and steam for 2 minutes to remove the bitterness and astringency contained in the fruit peel, and at the same time sterilize and lock in the pectin and sugar in the fruit peel. (13) Use a degumming machine to separate the pectin from the coffee beans collected in step (11), and collect the coffee beans and pectin separately; (14) Mix the pectin collected in step (13) with the peel in step (12) at a mass ratio of 1:25; (15) Place the pectin and peel mixed in step (14) into an environment of 60°C and dry for 8 hours to obtain raw peel material; (16) Place the raw fruit peel material from step (15) into an environment of 180°C and let it mature for 1 minute to obtain coffee peel tea. Example 3
[0017] The method for preparing coffee peel tea provided by this invention includes the following steps: (1) Picking freshly harvested, ripe coffee cherries in season; (2) Remove the leaves, stems, weeds, and soil impurities mixed in with the fresh coffee cherries from step (1); (3) Use clean water to rinse the coffee cherries in step (2) to remove the shriveled and unripe cherries floating on the water surface, so that the coffee cherries that sink in the water can be cleaned for the first time. (4) Use a bubble cleaner to clean the coffee cherries after the first cleaning in step (3) a second time to remove dirt, dust and impurities mixed in with the cherries; (5) Use a cleaning machine with a built-in flexible brush roller to perform a third cleaning on the fresh coffee fruit after cleaning in step (4) to remove the resin, dirt and stains attached to the surface of the fruit. (6) Use a rotary drum cleaner to rinse the fresh coffee cherries that have been cleaned in step (5) to make the surface of the fresh coffee cherries clean. (7) Use a vibrating water filter to filter the fresh coffee cherries after rinsing in step (6); (8) Use a cold air dryer to dry the fresh coffee cherries after filtration in step (7); (9) Use ultraviolet light and ozone to disinfect and sterilize the air-dried coffee cherries in step (8) and remove pesticide residues. (10) Color sort the coffee cherries from step (9) and finally select the red ripe cherries; (11) Use a coffee peeling machine to separate the coffee beans and peels from the ripe coffee cherries selected in step (10), and collect the coffee beans and peels separately; (12) Place the fruit peel collected in step (11) into an environment of 100°C and steam for 4 minutes to remove the bitterness and astringency contained in the fruit peel, and at the same time sterilize and lock in the pectin and sugar in the fruit peel. (13) Use a degumming machine to separate the pectin from the coffee beans collected in step (11), and collect the coffee beans and pectin separately; (14) Mix the pectin collected in step (13) with the peel in step (12) at a mass ratio of 1:15; (15) Place the pectin and peel mixed in step (14) into an environment of 40°C and dry for 15 hours to obtain raw peel material; (16) Place the raw fruit peel material from step (15) into an environment of 120°C and let it mature for 3 minutes to obtain coffee peel tea. Example 4
[0018] The method for preparing coffee peel tea provided by this invention includes the following steps: (1) Picking freshly harvested, ripe coffee cherries in season; (2) Remove the leaves, stems, weeds, and soil impurities mixed in with the fresh coffee cherries from step (1); (3) Use clean water to rinse the coffee cherries in step (2) to remove the shriveled and unripe cherries floating on the water surface, so that the coffee cherries that sink in the water can be cleaned for the first time. (4) Use a bubble cleaner to clean the coffee cherries after the first cleaning in step (3) a second time to remove dirt, dust and impurities mixed in with the cherries; (5) Use a cleaning machine with a built-in flexible brush roller to perform a third cleaning on the fresh coffee fruit after cleaning in step (4) to remove the resin, dirt and stains attached to the surface of the fruit. (6) Use a rotary drum cleaner to rinse the fresh coffee cherries that have been cleaned in step (5) to make the surface of the fresh coffee cherries clean. (7) Use a vibrating water filter to filter the fresh coffee cherries after rinsing in step (6); (8) Use a cold air dryer to dry the fresh coffee cherries after filtration in step (7); (9) Use ultraviolet light and ozone to disinfect and sterilize the air-dried coffee cherries in step (8) and remove pesticide residues. (10) Color sort the coffee cherries from step (9) and finally select the red ripe cherries; (11) Use a coffee peeling machine to separate the coffee beans and peels from the ripe coffee cherries selected in step (10), and collect the coffee beans and peels separately; (12) Place the fruit peel collected in step (11) into an environment of 120°C and steam for 3 minutes to remove the bitterness and astringency contained in the fruit peel, and at the same time sterilize and lock in the colloids and sugars in the fruit peel. (13) Use a degumming machine to separate the pectin from the coffee beans collected in step (11), and collect the coffee beans and pectin separately; (14) Mix the pectin collected in step (13) with the peel in step (12) at a mass ratio of 1:10; (15) Place the pectin and peel mixed in step (14) into a 50°C environment and dry for 16 hours to obtain raw peel material; (16) Place the raw fruit peel material from step (15) into an environment of 150°C and let it mature for 2 minutes to obtain coffee peel tea. Example 5
[0019] The method for preparing coffee peel tea provided by this invention includes the following steps: (1) Picking freshly ripe coffee cherries in season; (2) Remove the leaves, stems, weeds, and soil impurities mixed in with the fresh coffee cherries from step (1); (3) Use clean water to rinse the coffee cherries in step (2) to remove the shriveled and unripe cherries floating on the water surface, so that the coffee cherries that sink in the water can be cleaned for the first time. (4) Use a bubble cleaner to clean the coffee cherries after the first cleaning in step (3) a second time to remove dirt, dust and impurities mixed in with the cherries; (5) Use a cleaning machine with a built-in flexible brush roller to perform a third cleaning on the fresh coffee fruit after cleaning in step (4) to remove the resin, dirt and stains attached to the surface of the fruit. (6) Use a rotary drum cleaner to rinse the fresh coffee cherries that have been cleaned in step (5) to make the surface of the fresh coffee cherries clean. (7) Use a vibrating water filter to filter the fresh coffee cherries after rinsing in step (6); (8) Use a cold air dryer to dry the fresh coffee cherries after filtration in step (7); (9) Use ultraviolet light and ozone to disinfect and sterilize the air-dried coffee cherries in step (8) and remove pesticide residues. (10) Color sort the coffee cherries from step (9) and finally select the red ripe cherries; (11) Use a coffee peeling machine to separate the coffee beans and peels from the ripe coffee cherries selected in step (10), and collect the coffee beans and peels separately; (12) Place the fruit peel collected in step (11) into an environment of 100°C and steam for 4 minutes to remove the bitterness and astringency contained in the fruit peel, and at the same time sterilize and lock in the pectin and sugar in the fruit peel. (13) Use a degumming machine to separate the pectin from the coffee beans collected in step (11), and collect the coffee beans and pectin separately; (14) Mix the pectin collected in step (13) with the peel in step (12) at a mass ratio of 1:20; (15) Place the pectin and peel mixed in step (14) into an environment of 40°C and dry for 10 hours to obtain raw peel material; (16) Place the raw fruit peel material from step (15) into an environment of 160°C and let it mature for 3 minutes to obtain coffee peel tea.
[0020] The superiority of the present invention is demonstrated below by comparing the taste of the present invention with that of the embodiments of the present invention (see the table below).
[0021] The comparative example is a coffee peel tea beverage prepared using conventional methods.
[0022]
Claims
1. A method for preparing coffee peel tea, characterized in that... It includes the following steps: (1) Picking freshly harvested, ripe coffee cherries in season; (2) Remove the leaves, stems, weeds, and soil impurities mixed in with the fresh coffee cherries from step (1); (3) Use clean water to rinse the coffee cherries in step (2) to remove the shriveled and unripe cherries floating on the water surface, so that the coffee cherries that sink in the water can be cleaned for the first time. (4) Use a bubble cleaner to clean the coffee cherries after the first cleaning in step (3) a second time to remove dirt, dust and impurities mixed in with the cherries; (5) Use a cleaning machine with a built-in flexible brush roller to perform a third cleaning on the fresh coffee fruit after cleaning in step (4) to remove the resin, dirt and stains attached to the surface of the fruit. (6) Use a rotary drum cleaner to rinse the fresh coffee cherries that have been cleaned in step (5) to make the surface of the fresh coffee cherries clean. (7) Use a vibrating water filter to filter the fresh coffee cherries after rinsing in step (6); (8) Use a cold air dryer to dry the fresh coffee cherries after filtration in step (7); (9) Use ultraviolet light and ozone to disinfect and sterilize the air-dried coffee cherries in step (8) and remove pesticide residues. (10) Color sort the coffee cherries from step (9) and finally select the red ripe cherries; (11) Use a coffee peeling machine to separate the coffee beans and peels from the ripe coffee cherries selected in step (10), and collect the coffee beans and peels separately; (12) Place the fruit peel collected in step (11) into an environment of 70-180℃ and steam for 2-6 minutes to remove the bitterness and astringency contained in the fruit peel, and at the same time sterilize and lock in the pectin and sugar in the fruit peel. (13) Use a degumming machine to separate the pectin from the coffee beans collected in step (11), and collect the coffee beans and pectin separately; (14) Mix the pectin collected in step (13) with the pericarp in step (12) at a mass ratio of 1:5 to 25; (15) Place the pectin and peel mixed in step (14) into an environment of 30-60℃ and dry for 8-20 hours to obtain raw peel material; (16) Place the raw fruit peel material from step (15) into an environment of 100-180℃ and mature for 1-5 minutes to obtain coffee peel tea.