42 results about "Green coffee" patented technology

The invention discloses a method for improving coffee flavor by combining biological fermentation with a physical method, which comprises the following steps: step (1) cleaning fresh coffee fruits, removing epicarp of coffee, and inoculating a microbial suspension for fermentation; the microorganisms are compounded by adopting lactobacillus plantarum, saccharomyces cerevisiae and leuconostoc mesenteroides; (2) carrying out ultrahigh pressure treatment or ultrasonic treatment on the fermented coffee beans and fermentation liquor; and (3) cleaning the green coffee beans subjected to ultrahigh-pressure or ultrasonic treatment, draining water, and uniformly paving the green coffee beans on a drying net for drying. Compared with natural wet fermentation, the microbial compound fermentation has the advantages that the pH drop rate is obviously increased, dominant bacterial communities such as lactic acid bacteria and saccharomycetes are increased, the degumming time is shortened by 9 hours, and the sensory quality of the obtained coffee is improved. The content of total phenols, flavones, reducing sugar and total sugar in the raw coffee beans can be increased through ultrasonic ultrahigh-pressure treatment, and the quality of the coffee after ultrahigh-pressure treatment is better improved.

The utility model discloses a green coffee powder extraction and impurity separation integrated device, which relates to the technical field of green coffee processing, and adopts the technical scheme that the green coffee powder extraction and impurity separation integrated device comprises a working table, a plurality of supporting legs fixedly connected to the bottom of the working table, a positioning frame fixedly connected to the top of the working table, and a collecting box arranged at the top of the working table, one side of the collecting box is fixedly connected with a cover plate and a screening plate, a screen mesh is arranged in the screening plate, a positioning frame is arranged on the outer side of the screening plate, the positioning frame is arranged at the top of the collecting box, the screening plate slides relative to the positioning frame, the vibration mechanism is arranged on one side of the screening plate, and the vibration mechanism is used for conducting vibration control on the screening plate. The green coffee extracting and processing device has the advantages that the green coffee extracting and processing efficiency is greatly improved, meanwhile, the adjusting mechanism is adopted for taking impurities, manual intervention is greatly reduced, and great convenience is brought to a user.

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 invention discloses a production method of a green coffee bean extract capable of improving alpha-glucosidase inhibitory activity. Cellulase and pectinase are used for improving the yield of chlorogenic acid and a derivative (CGAs) of chlorogenic acid, tannase and esterase are used for conducting structural modification on polyphenol and CGAs in green coffee bean extract clear liquid, and then lactobacillus rhamnosus, lactobacillus paracasei and bacillus subtillis form a composite strain for fermentation. According to the method, the proportion of CGAs components and the proportion of caffeic acid in the green coffee bean extract are improved by combining an enzymic method with the probiotics to ferment the green coffee bean extract, and the alpha-glucosidase inhibitory activity of CGAs and metabolites thereof is improved.

The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the technical field of material conveying. The application discloses a spiral material conveying device for green coffee bean roasting, and relates to the

The invention discloses a green awn coffee beverage and a preparation method thereof. The green awn coffee beverage consists of the following components in percentage by mass: 2-5% of white granulated sugar; 3%-8% of high fructose corn syrup; 1%-5% of coffee extract; 0.3%-1.5% of mango concentrated juice; 0.3%-1.5% of vitamin C; 0.1%-0.5% of green tea powder; 0.03 to 0.24 percent of a stabilizer; 0.02 to 0.12 percent of essence; and the balance of water. The stabilizer is prepared from baking soda, sodium phosphate and citric acid according to the mass ratio of 1: (0.75-1): (1-1.25). The green awn coffee beverage is small in irritation to intestinal tracts and rich in fragrance, besides the rich coffee fragrance, the coffee beverage has the flesh feeling of mango pulp and slight green tea fragrance, the rear section of the coffee beverage can have the tea astringent feeling of green tea, the taste level of the product is rich, and the taste bud can have different experiences.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at −10 to −25° C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30° C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

The invention relates to the technical field of food processing machinery and automation, and discloses an automatic turn-over device for raw coffee beans, which comprises a shell, a hot air system shell, a front cover, a bean storage tank, a turn-over stirring mechanism, a hot air inlet ring and a baking and staying mechanism, the baking and staying mechanism is arranged, and an output shaft drives the whole turn-over system to rotate at a constant speed; and by utilizing the track movement of the convex rod on the curved surface of the fixed inner-layer groove sleeve, bean groups in the whole cabin are forcibly and rhythmically turned over integrally, so that a stable damp and hot air boundary layer is broken, each coffee bean can be alternately exposed in an optimal hot air environment, the phenomenon that the upper layer and the lower layer are dried unevenly is eliminated, and the quality of coffee beans is improved. The constant water content of the whole batch of coffee beans is ensured, efficient discharge of damp and hot air in bean layers can be promoted due to frequent turning, the drying requirement is met at a relatively lower temperature or within a shorter time, the effect of reducing energy consumption is indirectly achieved, and the production efficiency and the automation level are greatly improved.

The present invention relates to a preparation process for extracting high-content chlorogenic acid from broken green coffee beans. In the process, a non-organic solvent method is used, and by means of steps such as raw material pretreatment, low-temperature ultrasonic enzymatic extraction, column chromatography, concentration and spray drying, a low-caffeine green coffee bean extract is obtained, which is enriched with active ingredients such as chlorogenic acid and various caffeoylquinic acid substances. In the preparation process of the present invention, a protective agent is used for preventing the degradation of chlorogenic acid caused by heating and exposure to air, a resin step-gradient separation method is used to enrich chlorogenic acids and remove caffeine, and a UPLC technique is used to achieve the simultaneous quantitative detection of various caffeoylquinic acid components. The preparation process of the present invention has no organic solvent residue, a high content of active ingredients and high separation efficiency, is safe and environmentally friendly, and is suitable for large-scale production. The final product not only contains a high chlorogenic acid content and a low caffeine content, but is also rich in active ingredients such as caffeoylquinic acid substances. Compared to a market-available product, the final product has a superior flavor and less application difficulties in the food and beverage industry.

A method of making a supplemented wound dressing including preparing a coffee extract with or without cardamom and supplementing the wound dressing with the coffee extract is provided. The coffee beans may be Khulani coffee beans and they may be green coffee beans, lightly roasted coffee beans, or medium roasted coffee beans. The supplemented wound dressing prepared according to this method is effective to inhibit bacterial growth, particularly growth of methicillin-resistant Staphylococcus aureus.

The invention discloses a college student coffee entrepreneurship practical training method based on entrepreneurship guidance service. The method is executed through a central data processing center, and comprises the following steps: collecting student user data and generating an initial entrepreneurship ability comprehensive score; constructing a personalized virtual entrepreneurship environment based on the score, carrying out simulation operation and forming a simulation operation data set; the data set is analyzed, key decision types are identified, a real miniature entrepreneurship practical operation task list is generated, and practical operation process data are collected after execution; and comparing and analyzing the practical operation process data with the simulated operation data set, generating a personalized entrepreneurship guidance report, adjusting virtual environment model parameters, and guiding iterative practical training. According to the method, a practical training closed loop of evaluation, simulation, practical operation and iteration is constructed, and low-cost deep trial and error, data-driven accurate guidance and continuous optimization of the entrepreneurship ability of student users are realized.

This invention belongs to the field of functional composition technology, and discloses a weight-loss and body-shaping composition, its preparation method, and its application. The composition, by mass percentage, comprises the following ingredients: 21-25% green coffee, 17-19% white kidney bean extract, 12-18% collagen peptides, 17-25% inactivated compound probiotic powder, and 23-25% mixed fruit and vegetable powder. Green coffee releases the active ingredient chlorogenic acid; white kidney bean extract inhibits α-amylase activity; collagen peptides are easily absorbed and stimulate satiety-related hormones; and the inactivated compound probiotic powder acts as a post-biotic, regulating the intestinal flora environment. This invention achieves its effects through the combined action of three pathways: enhancing satiety, reducing absorption, and regulating metabolism. It can prevent excessive calorie intake, reduce hunger, and simultaneously regulate metabolism. It also increases energy consumption and fat mobilization, provides defecation motivation, regulates intestinal flora balance, and is natural, gentle, and does not harm the human body.

The invention discloses a green coffee bean impurity identification and sorting method and system, a medium and a program product, and in the method, an industrial camera and a near-infrared spectrometer are triggered by a photoelectric sensor to synchronously acquire an image and spectral data of a single particle. Background removal and size normalization are carried out on image data, and standard normal variable transformation is carried out on spectral data; a convolutional neural network and a one-dimensional convolutional neural network are respectively used to extract a visual feature tensor and a spectral feature vector, and the spectral feature vector is expanded into a feature tensor having the same spatial dimension as the visual feature tensor through a full connection layer. And splicing the two feature tensors on the channel dimension to obtain a fusion feature, inputting the fusion feature into a classification layer to calculate the confidence coefficient of the impurity category, and generating a rejection control signal when the confidence coefficient exceeds a preset threshold value. The method is used for improving the recognition precision of impurities with similar appearances and beans with hidden defects inside, so that the impurity residual rate and the food safety risk in finished coffee beans are reduced.

The present application relates to a kind of carbon fat-burning coffee beverage and its preparation method.The raw materials of the carbon fat-burning coffee beverage include composite coffee liquid, carbohydrate absorption inhibition composite system, fat metabolism promotion composite system, auxiliary material and water, the carbohydrate absorption inhibition composite system includes white kidney bean extract, green coffee bean extract and mulberry leaf extract, the fat metabolism promotion composite system includes medium-chain triglyceride and L-carnitine tartrate.In the carbohydrate absorption inhibition composite system, white kidney bean extract (alpha-amylase inhibitor), mulberry leaf extract (DNJ), green coffee bean extract (chlorogenic acid) are respectively targeted at starch, disaccharide, glucose hydrolysis and absorption link, and form full-link carbon interception;In the fat metabolism promotion composite system, medium-chain triglyceride (MCT) provides energy quickly to reduce fat, L-carnitine tartrate accelerates fatty acid beta-oxidation, and both consume stock fat.

The present application provides a kind of instant enema health coffee containing probiotics and its processing method, which is composed of the following raw materials in mass percentage: low-acid arabica coffee base 40-50%, the coffee base is 160-170 ℃, 10-15 min shallow roasting, roasting degree 40-50%; Composite probiotics 5-8%, the composite probiotics is bifidobacterium (CGMCC1.396), lactobacillus plantarum (CGMCC1.557), lactobacillus rhamnosus (CGMCC1.3724) is compounded according to 2:1:1, total viable count ≥10 10 CFU / g, and is treated by microcapsule embedding; through shallow roasting control coffee irritant ingredient content, cooperate with the buffering effect of pH regulator and licorice extract, make enema liquid pH stable at 5.5-6.5, highly adapt to intestinal environment, avoid mucosa damage, no abdominal pain, diarrhea and other discomfort, adapt to long-term intestinal health needs.

The invention relates to the technical field of biology and food, and discloses a self-adaptive regulation and control coffee eurotium cristatum natural eurotium cristatum growing method which comprises the following steps: soaking green coffee beans, removing silver skins on the surfaces of the green coffee beans, and performing high-pressure sterilization treatment; inoculating the sterilized coffee beans with a microbial inoculum containing aspergillus cristatus strains for solid state fermentation; baking the fermented coffee beans to obtain finished coffee beans; the Latin literature name of the aspergillus cristatus is Aspergillus cristatus, and the strain number of the aspergillus cristatus is GDMCC 67444. According to the method, the green coffee beans are subjected to single-bacterium / mixed-bacterium fermentation treatment through specific strains, the edible safety and functionality of the green coffee beans are improved, core sensory quality such as acidity and fragrance of coffee is directionally improved, compared with unfermented green coffee beans, the quality advantage is remarkable, the fermentation process is stable and controllable, the actual production requirements of the coffee processing industry are met, and the method is suitable for popularization and application. The method has outstanding practical value and popularization prospect.

The invention discloses an SERS (Surface Enhanced Raman Scattering) detection method for constructing a hot-spot ordered multilayer nano array based on temperature-driven shrinkage liquid drops, which comprises the following steps of: changing the surface tension of a gas-liquid interface by utilizing temperature change to generate a thermal capillary effect or a Malangori effect, and regulating and controlling the dynamic shrinkage process of the nano sol liquid drops; the target molecules are actively transported into the uniformly distributed hot spot ordered multi-layer nano array structure, coffee rings caused by the reduction of the uniformity of the nano array are avoided, and then a target object signal is detected under a Raman spectrometer. Circulating convection is generated through the synergistic effect of the Malangori effect and the coffee ring effect, and the nano particles in the contracted liquid drops can circularly flow in the centers and the edges of the liquid drops. Therefore, an ordered multi-layer nano array with uniformly distributed hot spots can be constructed in a liquid drop shrinkage process, and meanwhile, high-sensitivity and high-stability detection of SERS of target molecules in the hot spots can be realized.

The invention discloses a germination treatment method for improving nutritional value and functional activity of coffee beans, which comprises the following steps: selecting high-quality green coffee beans which are full in grains and free from mildew and damage, washing the coffee beans with clear water, removing dust and impurities on the surfaces of the coffee beans, putting the cleaned coffee beans into a container, adding sufficient purified water to ensure that the coffee beans are completely immersed, and then putting the coffee beans into a high-pressure water bath; the container is placed in an ultrasonic generating device. The method has the beneficial effects that the waxy coat and the cell wall of the coffee bean seed coat can be instantly broken through the cavitation effect of the ultrasonic waves and the physical effects of mechanical vibration, microjet and the like generated by the ultrasonic waves, and the permeation and absorption of moisture and oxygen are greatly enhanced, so that the germination preparation process which needs 72 hours or more in the traditional method is shortened to 5-6 hours, and the germination efficiency is improved. The germination rate is increased to 98% or above.

The invention provides a preparation method of low-content caffeine coffee beans, which comprises the following steps: firstly, extracting green coffee bean powder by a water heating method to obtain a coffee aromatic substance saturated water extracting solution, and then adding activated carbon into the obtained coffee aromatic substance saturated water extracting solution to adsorb caffeine in the solution, so as to obtain the low-content caffeine coffee beans. The saturated water extracting solution is almost free of caffeine and is treated by activated carbon; secondly, green coffee beans are put into the coffee aromatic substance saturated water extracting solution which almost does not contain caffeine and is treated by the activated carbon to be treated for multiple times, caffeine in the green coffee beans is extracted by utilizing an osmotic pressure principle, so that the low-caffeine-content coffee beans are obtained, the caffeine content in the coffee beans is not higher than 0.01%, and the content of the caffeine in the coffee beans is not higher than 0.01%. And aromatic flavor components in the coffee beans are reserved to the greatest extent.

The invention discloses transparent coffee and a preparation method thereof. The preparation method comprises the following steps: (1) baking coffee beans: baking raw coffee beans at 220-240 DEG C for 14-18 minutes to obtain cooked coffee beans; (2) crushing coffee beans: cooling the cooked coffee beans to room temperature, and crushing the cooled coffee beans with a crusher until the particle size is 0.2-0.3 mm to obtain coffee powder; (3) extraction: mixing the coffee powder with the passion fruit juice diluent according to a mass ratio of 1: (12-20), and extracting at 60-100 DEG C for 10-50 minutes to obtain a coffee and passion fruit mixed solution; (4) filtering: removing residues in the coffee and passion fruit mixed liquid by using a filter screen of 195-205 meshes or a centrifugal machine of 495-505 rpm / min to obtain a coffee extracting solution; and (5) reduced pressure distillation: putting the extracting solution into a rotary evaporator, and distilling for 10-50 minutes at the temperature of 40-80 DEG C, the pressure of 0.05-0.15 MPa and the speed of 70-190 rpm / min to obtain the transparent coffee. Coffee powder is extracted through passion fruit juice diluent, reduced pressure distillation is conducted, the content of melanoidins in coffee extract is reduced, a large number of pigments are removed, meanwhile, a large number of caffeine and passion fruit flavor substances can be reserved, and transparent coffee with the passion fruit flavor and the coffee flavor is obtained.

The invention discloses a process for extracting chlorogenic acid from green coffee beans, and relates to the technical field of chlorogenic acid extraction. The process for extracting chlorogenic acid from green coffee beans provided by the invention comprises the following steps: crushing green coffee beans, crushing green coffee beans, carrying out ball milling on obtained green coffee bean wall-broken powder twice, putting the green coffee bean ball-milled wall-broken powder into a container, adding water, soaking, adding an extracting agent and glycidyl compound modified hydroxypropyl-beta-cyclodextrin, carrying out ultrasonic treatment, and filtering to obtain the chlorogenic acid. Carrying out reduced pressure distillation and concentration on the filtrate, eluting a concentrate, removing impurities, adding ammonium sulfate, extracting, adding activated carbon to remove impurities, carrying out reduced pressure distillation and concentration, extracting a chlorogenic acid crude product, and drying at constant temperature to obtain a chlorogenic acid finished product. Compared with the prior art, the process for extracting chlorogenic acid from green coffee beans, provided by the invention, is high in extraction rate, simple in process, low in cost and easy to industrially implement, and the obtained product is good in quality.

The invention discloses a method for fermenting coffee beans with sweet-scented osmanthus flavor through mixed bacteria. The fermentation strains comprise lactobacillus reuteri AV-47 (CGMCC No.34748) and kluyveromyces marxianus CI-06 (CGMCC No.30564), the lactobacillus reuteri AV-47 and the kluyveromyces marxianus CI-06 are used for synergistically fermenting and producing the coffee beans with the osmanthus fragrans flavor in a sequential inoculation mode, and the method specifically comprises the following steps: firstly, inoculating a lactobacillus reuteri suspension (9logCFU / ml, 0.5 ml / 1kg of raw beans) and osmanthus fragrans pollen (3% of the mass of the raw beans) into sterile water, the preparation method comprises the following steps: fermenting at the temperature of 28 DEG C for 24 hours to obtain fermentation liquor, adding green coffee beans and inoculating kluyveromyces marxianus suspension (9logCFU / ml, 0.5 ml / 1kg of green beans) into the fermentation liquor, continuously fermenting at the temperature of 28 DEG C for 24 hours, cleaning and baking to obtain the flavored coffee which has obvious soft sweet osmanthus flavor, proper taste and no separation feeling.

A bean defect sorter includes a container configured to store beans, a transfer guide configured to receive the beans from the container and to guide each bean in series, the transfer guide being configured to discharge the beans one by one, a rotary configured to rotate in a predetermined direction and to receive each of the beans discharged from the bean dispenser, an imaging device configured to provide a bean image of one or more of the beans, a processor including a learning algorithm that is configured to classify each bean as one of a normal bean, a defective bean, and an indeterminable bean, a bean sorter configured to discharge each bean from the rotary by using air pressure according to a classification result, a storage configured to store each of the normal bean, the defective bean, and the indeterminable bean, and a residual bean collector to process escaped beans.

The present invention relates to a method for preparing a pigment ink composition, comprising the following successive steps: a) Suspending raw coffee grounds in an aqueous solution comprising a dispersing agent, the mass ratio of the dispersing agent to the raw coffee grounds being greater than or equal to 10%, to obtain a suspension of dispersed coffee grounds; b) Grinding the suspension of dispersed coffee grounds at a temperature less than or equal to 40°C, to obtain a ground composition comprising coffee ground particles having a d95 value less than or equal to 10 µm. The invention also relates to a pigment ink composition comprising, in particular, by weight relative to the total weight of the composition: 4 to 25% coffee grounds with a d95 value less than or equal to 10 µm, at least 0.5%, preferably at least 0.8%, and a dispersing agent.

The invention belongs to the field of coffee polyphenol preparation, and discloses a green preparation method and application of coffee polyphenol with an antibacterial characteristic. Three green preparation methods of ultrasound, microwave and ultrasound-enzyme are adopted, a second-order kinetic model about time and temperature is established, and the influence of time and temperature on the polyphenol content can be effectively expressed according to the model. The influence of coffee polyphenol prepared by different green methods on the bacteriostatic activity of staphylococcus aureus is analyzed through a scanning electron microscope, intracellular nucleic acid leakage, ROS determination and cell envelope content. According to the method, a relation model of the polyphenol preparation amount, time and temperature can be obtained, the polyphenol content is effectively increased, waste of chemical reagents is reduced, and time and cost are saved; and the prepared coffee polyphenol obviously destroys cell membranes of staphylococcus aureus to cause intracellular nucleic acid leakage, so that the growth of thalli is influenced, and the coffee polyphenol has an obvious antibacterial mechanism.

The present invention relates to a method for preparing a pigment ink composition, comprising the following successive steps: a) suspending raw coffee grounds in an aqueous solution comprising a dispersant, the weight ratio of the dispersant to the raw coffee grounds being greater than or equal to 10%, to obtain a suspension of dispersed coffee grounds; b) milling the suspension of dispersed coffee grounds, at a temperature below or equal to 40°C, to obtain a milled composition comprising particles of coffee grounds having a d95 value of less than or equal to 10 µm. The invention also relates to a pigment ink composition comprising, in particular, by weight relative to the total weight of the composition: • from 2% to 25% of coffee grounds with a d95 value of less than or equal to 10 µm, • at least 0.5%, preferably at least 0.8%, of a dispersant, the weight ratio of the dispersant to the raw coffee grounds being greater than or equal to 10%.

A green coffee bean identification method includes obtaining an image of a green coffee bean by an image capture device, wherein the image includes pixels; reading an average value weight, a standard deviation weight, and a threshold value corresponding to the origin or the variety of green coffee beans from a memory; extracting three primary color grayscale values for each pixel from the image; calculating the average values and the standard deviations corresponding to the green coffee bean according to the approximate normal distributions of the three primary color grayscale value distributions; and respectively multiplying the average value and the standard deviation by the average value weight and the standard deviation weight to be then added together to calculate the total scoring value, wherein when the total scoring value is less than (respectively larger than) the threshold value, the green coffee bean is identified as a qualified (respectively defective) bean.

A method of manufacturing a coffee bean mass is discussed, the method comprising: grinding green coffee beans to remove outer surfaces of the green coffee beans to obtain ground green coffee beans; roasting the ground green coffee beans to obtain roasted ground coffee beans; placing the baked ground coffee beans into a forming mold; compressing the roasted ground coffee beans in a forming mold by using a push rod with a bulge with a preset pattern, so that the roasted ground coffee beans are crushed into fragments by the forming mold and the push rod; and continuing to compress the pieces of roasted ground coffee beans until these pieces are shaped into compressed coffee pieces.

The invention relates to the technical field of coffee bean screening detection, and discloses a coffee bean screening detection system based on multi-dimensional data, which comprises a multi-dimensional acquisition module and an intelligent screening module. According to the system, visual detection data of coffee berries, green coffee beans and cooked coffee beans are acquired through a multi-dimensional acquisition module and are classified to form a data set, an intelligent screening module evaluates the maturity of each batch of coffee berries and generates berry indexes, the berries with uniform maturity, regular shapes and stable internal components can be automatically screened out, and the quality of the coffee berries is improved. The quality of the green coffee beans of each batch is evaluated, a processing index is generated, the green beans with uneven shapes and abnormal water content can be removed, the secondary processing cost is reduced, the intelligent screening module evaluates the baking degree and quality of the cooked coffee beans of each batch, a finished product score is generated, differentiated scoring logic is constructed for the coffee beans in different states, and the quality of the coffee beans is improved. The full-chain detection precision is high, the intelligent screening module is provided with a fixed threshold value, then corresponding screening suggestions are output, and the intelligent screening quality is good.

Disclosed is a coffee percolator (1) comprising: a delivery unit (2) configured to deliver water to a filter cup (7) to produce a coffee input liquid; a pump unit (3) in fluid connection with the delivery unit (2) configured to draw water from an external water supply and to feed water to the delivery unit (2) in a controlled manner; a dispensing unit (4) arranged between the delivery unit (2) and the pump unit (3) configured to obtain a volume amount (Q) of delivered water; an adjuster unit (5) arranged between the delivery unit (2) and the pump unit (3) configured to control the pressure of the delivered water; an electronic control unit (6) operatively connected to the adjuster unit (5) configured to control the delivery pressure (p) of the delivered water through the adjuster unit (5); wherein the control unit (6) is further operatively connected to the dispensing unit (4) and configured to define two subsequent adjustment phases while delivering water from the delivery unit (2), wherein the delivery pressure (p) is adjusted according to one or more predetermined delivery times (t) and one or more volume amounts (Q), respectively.