43 results about "Coffee roasting" patented technology

The invention provides a coffee baking management system, a management method, computer equipment, a computer readable storage medium and a computer program product. The management system is suitable for managing the baking process of the coffee baking machine, and the management system comprises: an acquisition module comprising a plurality of sensors arranged in the coffee baking machine, the acquisition module being configured to acquire sensing data through the plurality of sensors, the sensing data comprising historical sensing data and real-time sensing data; the training module comprises a pre-configured artificial intelligence model, and the training module is configured to use the historical sensing data to train the artificial intelligence model so as to obtain a trained artificial intelligence model; wherein the trained artificial intelligence model is configured to generate a simulated baking curve based on the real-time sensing data to manage the baking process. According to the method, the baking curve of the coffee baking process is predicted by using the artificial intelligence model and the sensing data of the sensor, so that the baking process can be controlled more accurately, errors caused by manual judgment are reduced, it is ensured that each batch of coffee beans can reach the expected baking degree and flavor, high consistency is kept, and the stability of product quality is ensured.

The invention discloses a coffee baking device capable of automatically adjusting flavor, which comprises a rack, a power device is arranged on the rack, a stirring assembly is arranged at the output end of the power device, the stirring assembly is located on the rack, a hot air module is further arranged on the rack, the hot air module is communicated with the stirring assembly, and the stirring assembly is arranged on the rack. The stirring assembly is communicated with a cold air module, the cold air module is located on the rack, the stirring assembly comprises a first roller, a second roller is arranged in the first roller in a sleeved mode, a spiral stirrer is arranged in the second roller, a plurality of first stirring blades are arranged on the second roller, and a plurality of second stirring blades are arranged on the second roller. The second roller and the spiral stirrer are both connected with a power device, the first roller is communicated with a feeding and discharging structure, and the first roller is both communicated with the hot air module and the cold air module. The problems that in the prior art, coffee beans are prone to being damaged, and the baking effect is poor are solved.

This disclosure provides a coffee bean roasting mechanism and a coffee roaster. The mechanism includes a mounting plate, a middle plate, a roasting assembly, a bean outlet pipe, a bean receiving assembly, and a door opening and closing control assembly. The door opening and closing control assembly includes a door rotation switch component, a sliding member, a bean outlet door, a spring, and a spring retainer. When roasting is complete and the door needs to be opened, the door rotation switch component can be manually adjusted from a first connection position to a second connection position. During this process, the component drives the sliding member, which, since the bean outlet door is connected to the sliding member, moves the bean outlet door away from the middle plate, thus opening the door. The switch component can be released to remain in the second connection position. When the door needs to be closed, the door rotation switch component can be manually adjusted from the second connection position to the first connection position. The spring, through its rebound, pushes the sliding member, causing the sliding member to move the bean outlet door closer to and abut against the middle plate, thus closing the door.

A roast level of coffee grounds used in a coffee brewing operation may be characterized based at least in part on one or more weights of the coffee grounds determined during a grinding operation, and in some instances, may be used to determine one or more brewing parameters used in the coffee brewing operation. In addition, in some instances the roast level of the coffee grounds may be determined during a grinding operation and used to control the amount of coffee grounds generated during the grinding operation.

This disclosure provides a visible coffee roasting mechanism and a coffee bean roaster. The visible coffee roasting mechanism includes a housing, a mounting platform, a drum assembly, and a viewing window. The housing has a shaft groove, a shaft hole, a roasting chamber, and a viewing window. The roasting chamber communicates with the shaft groove, the shaft hole, and the viewing window. The drum assembly includes a drum body, a stirring component, and a geared motor. Part of the stirring component and the drum body are located in the roasting chamber. The viewing window is installed in the viewing window, and the edge of the viewing window coincides with the side wall of the drum body. The user can observe the structure inside the drum assembly. After placing green coffee beans into the drum body, the roasting process begins. The user can then observe the roasting process to get a global view of the coffee beans and confirm whether their appearance meets the user's expectations. Thus, the design of the viewing window provides good visibility of the entire mechanism.

The utility model relates to the technical field of waste heat recovery, and disclose an energy -conserving and environment -friendly coffee baking waste heat recovery device, including base, the base top is provided with recovery mechanism, the recovery mechanism top is provided with the equalizing mechanism. The device sets up recovery mechanism, can effectively recycle the waste heat produced in the coffee baking process. The air inlet pipe is connected with the exhaust pipe of coffee baking machine, and the high-temperature waste gas produced in the baking process is introduced into the first box body, and the heat in the waste gas is transmitted to the water in the second box body through the circulating pipeline, realizing the effective recovery and utilization of heat, improving the energy utilization efficiency, meeting the concept of energy saving and environmental protection, the filter plate design in the recovery mechanism can filter the impurities in the waste gas, prevent the impurities from entering the subsequent circulating system, and ensure the stable operation of the system. The filter plate is fixed through the rotating plate and the bolt, and is convenient to disassemble, convenient for regular cleaning or replacement, reduces the maintenance cost, and prolongs the service life of the equipment.

A bean roasting system includes a roasting drum, an air handling system, a bean cooler, and an air exit subsystem. The air exit subsystem is configured to receive and treat a first fluid stream from the air handling system and a second fluid stream from the bean cooler. The air exit subsystem includes a heat sink and a filter. The heat sink defines two parallel fluid paths including a first fluid path and a second fluid path. The air exit subsystem includes a metal body configured to receive heat from the first fluid path and the second fluid path. The first fluid path is fluidically coupled to receive the first fluid stream from the air handling system. The second fluid path is fluidically coupled to receive the second fluid stream from the bean cooler. The filter is fluidically coupled to the first and second air flow paths.

This invention belongs to the field of visual inspection technology for coffee beans, specifically relating to an online real-time detection device and method for coffee roasting status. The detection device includes a controller electrically connected to a light source module, a sensor assembly, and an AD converter. The light source module emits different wavelengths of light. An optical component for filtering light is externally mounted on the light source module, and an optical component for focusing light is externally mounted on the sensor assembly. The light source module includes a laser light source and a monochromatic LED light source connected to the controller. The laser light source emits infrared laser light. The optical component includes a PID controller connected to the controller, and an objective lens is externally mounted on the light source module. The method includes image acquisition using the sensor assembly. This invention quantifies the amount of light reflected by coffee beans during roasting, deriving relevant quantitative indicators for determining the degree of coffee roasting, thus facilitating the detection of volume changes during coffee bean roasting to approximate true values.

A coffee bean sample is exposed to near-infrared light followed by determining a reflected near-infrared light spectrum from the coffee bean sample. A roast score for the coffee bean sample is then determined using some, but not all, frequencies between 8000 wavenumbers and 4000 wavenumbers in the reflected near-infrared light spectrum. By one approach, determining the roast score for the coffee bean sample further comprises also using some, but not all, frequencies between 12,000 wavenumbers and 4,000 wavenumbers aside from the frequencies that are used between 8000 wavenumbers and 4000 wavenumbers.

The utility model provides a kind of coffee roaster glass tube mechanism and roaster convenient to disassemble and clean, including annular component, with the annular component inner circle screw connection annular compression member, glass tube is arranged in the annular compression member below, the annular compression member with the annular component screw rotation can make the annular compression member compress the glass tube or away from the glass tube, to be able to remove cleaning glass tube from roaster, to prevent transparent glass window on roaster from being contaminated by smoke and oil stain generated in roasting after a period of use.

The invention relates to the technical field of coffee baking, and particularly discloses a double-heating baking device for improving flavor of coffee beans, which comprises a shell, a main mounting cavity, a lower mounting cavity and a rear mounting cavity are arranged in the shell, a baking cylinder is rotatably mounted in the side wall, close to the rear mounting cavity, of the main mounting cavity, and a first heater is arranged on the lower side of the baking cylinder; an inner heating mechanism is arranged in the baking cylinder; a reverse driving mechanism is arranged in the rear mounting cavity, and the baking cylinder and the inner heating mechanism are driven by the reverse driving mechanism to work reversely; a feeding hopper and a discharging baffle are arranged on the side portion of the shell, a supporting frame is arranged on the lower side of the discharging baffle, and a discharging hopper and a stirrer are installed on the supporting frame. The whole temperature of the baking cylinder is stable, the heating uniformity of coffee beans is improved, local over-scorching or immature cooking is avoided, the coffee beans are in uniform contact with hot air, water vapor and peculiar smell are discharged in time, the baking period is shortened, and the baking efficiency is improved.

This invention relates to the field of energy-saving electrical appliance technology, specifically to an energy-saving coffee roasting equipment based on waste heat circulation and its control method. The method includes: activating waste heat circulation during the cooling phase, and also activating it during a preset first crack phase; determining the relative temperature deviation at the start of the preset first crack phase based on the difference between the surface temperature of the bottom heating element collected at the start of the preset first crack phase and the preset first crack temperature, thereby adaptively adjusting the heating power for the first time; and adaptively adjusting the heating power a second time based on the temperature changes within a preset observation period under the first power adjustment; similarly, adjusting the heating power for each subsequent adjustment after the second adjustment. This invention improves the rationality of adjusting the heating power during the first crack phase, thereby achieving energy savings during the first crack phase and improving the overall energy-saving effect of the coffee roasting equipment.

The application discloses a coffee green bean flavor optimization roasting method based on a heat compensation model and suitable for full-specification direct fire equipment, and belongs to the technical field of coffee roasting processes. The method calibrates the preheating temperature by measuring the temperature loss value of the equipment, adopts 145-155 DEG C as the unified target bean temperature, adopts phased fire regulation to complete roasting, and adopts forced rapid cooling to lock the flavor after the roasting is completed. The application does not need to transform the equipment, can be suitable for 200g to industrial full-specification direct fire roasting machines, can effectively improve the problems of uneven astringency, smoky miscellaneous flavor and unstable batch flavor of coffee beans, and the finished product has prominent sweetness, clean flavor and obvious origin characteristics, is suitable for various high-quality coffee roasting production, and has strong practicality and popularization value.

The utility model relates to the technical field of coffee processing, in particular to a coffee baking device with a rotating mechanism, which comprises a support plate, the upper end of the support plate is fixedly connected with a baking oven, the upper end of the support is fixedly connected with a rotating column, and the side wall of a baking barrel is fixedly connected with a baking barrel door through a hinge. A heater is fixedly connected in the baking oven in a penetrating manner; the output end of the motor is fixedly connected with a fluted disc through a coupler, and the second belt wheel is sleeved with the synchronous belt at the same time. According to the coffee bean baking machine, coffee beans are heated and baked by opening a baking barrel door and opening a heater, a motor is driven, the output end of the motor drives a fluted disc to rotate, the fluted disc rotates to drive a first gear to rotate, the fluted disc and the first gear drive a second gear to rotate forwards and backwards in a reciprocating mode, and then the baking barrel is driven to rotate forwards and backwards in a reciprocating mode to drive a first bearing plate to rotate forwards and backwards in a reciprocating mode; and the coffee beans are driven to be uniformly heated, so that the coffee beans are uniformly baked.

The utility model discloses a safe and energy-saving smoke removal machine which comprises a shell, a combustion chamber is arranged on the inner side of the shell, a preheating layer is arranged on the outer side of the combustion chamber, the preheating layer is communicated with the bottom of the combustion chamber, and an interlayer is formed between the preheating layer and the shell. A fan is arranged at the top of the shell, the air inlet end of the fan is communicated with the top of the interlayer and the top of the combustion chamber, and the air outlet end of the fan is provided with an air outlet; an air inlet is formed in the side wall of the shell, and the air inlet is communicated and connected with the preheating layer; the preheating layer is arranged, the top of the preheating layer is connected with the air inlet, the bottom of the preheating layer is communicated with the combustion chamber, smoke from coffee baking equipment enters the preheating layer and then is in a rotating state, heat energy lost by the combustion chamber is recycled, better heat insulation is provided for the combustion chamber, meanwhile, the smoke is preheated, and the heating efficiency is improved. Therefore, the purposes of saving energy, protecting the environment and improving the smoke removal effect are achieved.

A coffee roasting method includes selecting a plurality of coffee beans, preheating a bean roasting bin to then add the coffee beans therein in order to heat the coffee beans to a temperature recovery point, continuously heating the coffee beans to set an internal water temperature of the coffee beans on an edge of evaporation of 90° C.-100° C. in order to soften the coffee bean fibers, following a temperature rise rate of the previous step to continuously heat, within a range of ±1.5 degrees / minute of such a temperature rise rate, the coffee beans to have a water content less than 5%, then controlling temperature such that during first cracking, chlorogenic acid in the coffee beans undergoes a dehydration reaction in a condition of water insufficiency so as to convert into chlorogenic acid lactone; and finally, before second cracking, ensuring the coffee beans are taken out before degradation of chlorogenic acid lactone.

A method for monitoring a coffee roasting process, comprising obtaining sensor information from a sensor assembly that observes at least a portion of a roasting batch being roasted in a coffee roasting apparatus, wherein the obtained sensor information includes hyperspectral imaging information, and analyzing the sensor information during the roasting process by a control unit using an artificial neural network to detect the occurrence of a target roasting state based on training data and generating output signals to indicate detection or non-detection of the target roasting state.

The application discloses coffee essence, atomized liquid and electronic atomization device, and belongs to the field of electronic atomizers. The coffee essence comprises 2-acetylpyrrole, vanillin, methylcyclopentenolone, maltol, furfuryl acetate, guaiacol, isopentyl alcohol propylene glycol solution, furfuryl mercaptan, 2-ethyl-3,5-dimethylpyrazine, isovaleric acid propylene glycol solution, 2,3,5-trimethylpyrazine, isobutyraldehyde, 2-methyl-3-(methylthio)pyrazine, isoamyl aldehyde, trigonellin, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 5-methylfurfural, dimethyl sulfide, 2-acetylfuran, 5-hydroxyethyl-4-methylthiazole, 2-acetylpyrazine, 4-ethylguaiacol, acetic acid, propionic acid, acetaldehyde propylene glycol solution, 4-methyl-5-(2-acetyloxyethyl)-thiazole and propylene glycol. The coffee essence has good stability, good compatibility and can accurately restore the real coffee roasting aroma.

The invention relates to the technical field of coffee bean production, and discloses an intelligent continuous cooling and conveying all-in-one machine for coffee baking production, which comprises a rack, a collecting hopper is fixed at one end of the rack, a conveying assembly is arranged on the rack, the conveying assembly is composed of a driving structure and a plurality of conveying structures, the driving structure comprises two chains, and the chains are connected with the conveying structures. The multiple conveying structures are all arranged on the two chains, a cooling cover is fixed to the rack and is of a U-shaped structure, and a cooling module is installed on the cooling cover. The coffee bean conveying and cooling device integrates coffee bean conveying and cooling functions, production breakpoints caused by the fact that coffee beans need to be transferred to independent cooling equipment in a traditional process are avoided, continuous operation of the coffee beans from baking to cooling, collecting and conveying to the next procedure is achieved, and production efficiency is improved.

The invention discloses a preparation method of salted egg yolk coffee based on pyrazine flavor synergy and dynamic regulation and control. The method comprises the following steps: grinding coffee beans and blending a grinding two kinds of coffee beans with different baking degrees and then blending; powder pressing and high-pressure extraction: adding the pyrazine flavor coffee extract microcapsules into the coffee base in the powder pressing process, and performing high-pressure extraction on the pressed coffee powder to release grease and dissolve out flavor substances; preparing a salted egg yolk milk cover: preparing the salted egg yolk milk cover through pre-cooling treatment, seasoning mixing and stirring; and layered assembly and finished product preparation of the salted egg yolk coffee: sequentially adding ice cubes, milk, coffee liquid and a salted egg yolk milk cover to complete the preparation of the salted egg yolk coffee. According to the method disclosed by the invention, the innovative drink with salty and fresh flavor and mellow taste of coffee can be prepared by regulating and controlling the molecular synergistic effect of the characteristic flavor substances of the coffee baking derived alkyl pyrazine and the salted egg yolk, and the method can be used for industrial production of functional coffee drinks, prefabricated coffee concentrated solutions and solid drinks.

The application discloses coffee essence, atomized liquid and a preparation method and application thereof, and belongs to the technical field of electronic atomization products. The coffee essence comprises vanillin, ethyl vanillin, 2,3,5-trimethylpyrazine, propylene glycol and other components. By scientifically matching various coffee aroma components and using propylene glycol as a solvent, the compatibility of the coffee essence and the base material is improved, the stability of the coffee essence is improved, the real coffee roasting aroma is accurately restored, the real feeling and satisfaction of user experience are improved, the use requirements of the electronic atomization device are met, and the coffee essence does not contain caffeine and meets the use specifications.

A cooking appliance and a roasting assembly configured to be removably mounted within such cooking appliance are provided. The roasting assembly includes a pan defining an internal volume. The pan is configured to be rotatably mounted on a floor of a cooking chamber of the cooking appliance. The roasting assembly also includes a stirrer rod positioned within the internal volume of the pan. The stirrer rod is configured to be coupled to a rotating hub of the cooking appliance whereby the stirrer rod rotates with the rotating hub. The pan rotates at a first speed and the stirrer rod rotates at a second speed different from the first speed.

The application discloses a high-energy-efficiency coffee roaster with top air inlet and full heat energy recovery, and particularly relates to the technical field of coffee machines, which comprises a hearth shell and a control system, the control system is fixedly installed on the inner bottom wall of the hearth shell, a feeding port is arranged at the upper right corner of the hearth shell, a feeding door is rotatably connected to the inner wall of the hearth shell and located at the feeding port, a flow guide plate is fixedly installed on the inner wall of the hearth shell, and an inner hearth is arranged on the inner wall of the hearth shell and located below the flow guide plate. The high-energy-efficiency coffee roaster with top air inlet and full heat energy recovery is characterized in that the air inlet and the air blower guide the airflow to pass through the inner pot from top to bottom, the electric heating tube and the flow guide plate make the airflow be fully and uniformly mixed and heated before reaching the inner pot, the high-temperature airflow provides sufficient convection heat source for the coffee roasting process, the coffee bean roasting is more uniform, and the airflow guided by the air blower carries away the flue gas generated in the roasting process.

This invention relates to the field of coffee roasting machine technology, specifically to an AI adaptive temperature control and roasting method for a coffee roaster. The method comprises the following steps: S1: Real-time acquisition of multi-dimensional state parameters of the coffee roaster during the current roasting cycle; S2: Acquiring roasting expert knowledge corresponding to the current roasting task and converting it into a parameterized configuration; fusing the parameterized configuration with the multi-dimensional state parameters to generate a current roasting feature vector; S3: Inputting the current roasting feature vector into a pre-trained deep learning roasting optimization model. This invention constructs a multi-dimensional perception network covering both equipment operating status and material physical state, transforming implicit expert roasting experience into a discrete temporal target feature matrix and boundary constraints. It employs a deep learning model combined with a thermal hysteresis compensation attention mechanism for forward-looking temperature control decisions, effectively overcoming the control lag and temperature overshoot problems caused by the physical thermal inertia of the equipment in traditional systems.

This invention discloses a method and system for precise control of the coffee roasting process based on digital twins, specifically relating to the fields of industrial process control and digital twin technology. It addresses the problem of inaccurate control decisions caused by model prediction errors during nonlinear dynamic abrupt changes in the process, as seen in existing digital twin-based control methods. This invention identifies in real-time whether the coffee roasting process has entered a nonlinear dynamic abrupt change stage. Within this stage, it simultaneously quantifies the prediction reliability of the digital twin model and analyzes the strength of path dependence effects generated by its historical predictions. Based on the quantification results, it dynamically adjusts the model prediction weights. Finally, based on the adjusted weights, it fuses the prediction results of the digital twin model to generate precise control commands, thereby achieving stable and precise control of the coffee roasting process.

Disclosed in one embodiment of the present invention is a coffee roasting apparatus comprising: a roasting chamber for roasting coffee beans; a wave guide having one end positioned inside the roasting chamber and the other end positioned outside the roasting chamber so as to transmit sound inside the roasting chamber to the outside of the roasting chamber; and a sound sensor for collecting the sound inside the roasting chamber transmitted by the wave guide.

The invention belongs to the technical field of food processing, and particularly relates to a high-aroma-retaining coffee extract as well as a preparation method and application thereof. The preparation method comprises the following steps that baked coffee raw materials are subjected to supercritical extraction in supercritical fluid and entrainer to obtain extract liquor, the supercritical fluid comprises carbon dioxide, and the entrainer comprises ethyl alcohol; and carrying out secondary separation on the extraction liquid to obtain the coffee extract. According to the invention, a supercritical fluid extraction method is adopted, so that the damage to heat-sensitive aroma components is avoided, and the complex, fine and vivid natural aroma profile generated after coffee baking is completely reserved; meanwhile, ethanol is adopted as a polar entrainer, so that the dissolving capacity and selectivity of the supercritical fluid CO to polar aroma substances are greatly enhanced, and co-extraction of a large amount of non-aroma grease is avoided.

The invention relates to a coffee baking method, which comprises the following steps of: selecting a plurality of coffee beans, preheating the coffee beans in a bean baking bin, adding the coffee beans to heat the coffee beans to a temperature return point, continuously heating the coffee beans to enable the internal moisture temperature to be at an evaporation edge of 90-100 DEG C so as to soften coffee bean fibers, and then baking the coffee beans according to the temperature rise rate in the previous step. The method comprises the following steps: heating coffee beans at a temperature rise rate of + / -1.5 DEG C / min until the water content of the coffee beans is lower than 5%, controlling the temperature to be in a primary explosion state, carrying out a dehydration reaction on chlorogenic acid in the coffee beans, converting the chlorogenic acid into chlorogenic acid lactone, stopping baking before secondary explosion and before degradation of the chlorogenic acid lactone, and taking out the coffee beans to complete baking. Therefore, the water content of the coffee beans is reduced as much as possible, quinic acid and caffeic acid are prevented from being generated due to the fact that chlorogenic acid enters a hydrolysis reaction, meanwhile, the baking degree is controlled to prevent chlorogenic acid lactone from being degraded to generate a large number of compounds, and good-flavor coffee created by the chlorogenic acid lactone is brewed.

A bean roasting system includes a roasting subsystem and an air handling subsystem. The roasting subsystem is configured to receive and to thermally roast a batch of beans. The air handling subsystem is coupled to the roasting subsystem and includes a blower, a cyclone separator, and a heater. The blower is configured to impart air motion. The air passes through the air handling subsystem. The cyclone separator is configured to remove particulates from the air handling subsystem. The heater is configured to heat the air passing through the air handling subsystem. The heater includes heater windings that are incorporated into the cyclone separator.