85 results about "Green coffee" patented technology

The invention discloses spiral material conveying equipment for green coffee bean baking, and relates to the technical field of material conveying, the spiral material conveying equipment comprises a material conveyor, a feeding groove body is arranged above one side of the material conveyor, a discharging groove body is arranged below the end, away from the feeding groove body, of the material conveyor, and a conveying threaded rod is arranged in the material conveyor; a conveying amount adjusting mechanism is arranged at the bottom in the feeding groove body, and a discharging angle control mechanism is arranged below the conveying amount adjusting mechanism. Through the arrangement of the conveying amount adjusting mechanism, under the telescopic action of the deflection telescopic rod, positive and negative rotation of the adjusting plate is controlled, and then the size of the discharging hole is changed, so that the material conveying amount is adjusted, the size of the discharging hole is adjusted in real time according to baking process parameters, and the flow of green coffee beans entering the material conveyor is dynamically matched with the baking requirement; furthermore, the conveying amount is flexibly adjusted according to the specific characteristics of the green coffee beans, so that the equipment can adapt to various types of green coffee beans, the universality of the equipment is improved, and the application range of the equipment is widened.

The invention discloses an intelligent detection system for impurities and defects of raw coffee based on deep learning. The intelligent detection system comprises a visual detection module, a smell detection module, an optical detection module, a data management module, a data output system and a display device, the visual inspection is used for observing the surface of the raw coffee; the smell detection is used for detecting the taste of the raw coffee; and optical detection, which is used for analyzing and measuring the material composition and structure of the raw coffee and detecting whether foreign matters are contained in the coffee beans. According to the intelligent raw coffee impurity and defect detection system based on deep learning, the image processing module is arranged, images can be detected in all directions, the images are segmented through an image separation algorithm, the processing efficiency can be improved, meanwhile, the data management module can store and classify data, an independent database can be established, and the detection accuracy is improved. The coffee beans can be detected more accurately through internal data, and the detection effect of the device can be improved.

The present invention discloses a Kluyveromyces marxianus yeast strain, a method for fermenting rose-flavored coffee beans and the coffee beans. The Kluyveromyces marxianus yeast strain is selected as the fermentation strain. By obtaining and preserving microorganisms from sour meat, the green coffee beans are co-fermented with Damascus rose flowers, thereby endowing the coffee beans with a unique rose flavor. The green coffee beans are subjected to high-temperature sterilization and the rose petals are subjected to ultraviolet sterilization treatment; then inoculation is carried out using a fermentation strain with a specific concentration; then multiple fermentations are carried out in a constant temperature and humidity environment to fully integrate the rose aroma and coffee flavor. Through selective fermentation and precise control of the inoculation concentration, it is ensured that the flavor compounds generated during the fermentation process are consistent, achieving a stable flavor performance. The finally obtained rose-flavored coffee has a unique flavor, moderate acidity, good body, balanced sweetness, appropriate roasting degree and uniform particle size. Its moisture content and trace element content are precisely controlled, and the tasting score reaches 81.3 points.

The present invention relates to an automatic coffee roasting device. The automatic coffee roasting device may comprise: an automatic preheating unit that preheats a roasting machine; and an automatic roasting unit that roasts green coffee beans fed into the roasting machine.

A method for preparing decaffeinated green coffee beans is described. In this case, one method step comprises the extraction of caffeine from green coffee beans by means of an aqueous extract, the other method step comprises the binding of caffeine in the extract to an adsorbent resin, and the other method step comprises the dissolution of caffeine from the caffeine-laden adsorbent resin with dichloromethane (DCM).

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 invention belongs to the technical field of tobacco flavors and fragrances, and particularly relates to preparation and application of a coffee flavor. Comprising the following steps: placing cleaned coffee berries in an aged oak wine barrel, capping and sealing, and fermenting and degumming under low-temperature and low-oxygen conditions to obtain green coffee beans; the method comprises the following steps: baking green coffee beans in a baking oven until the coffee beans are brown or reddish brown and the surfaces of the coffee beans have obvious grease; and grinding the baked coffee beans into uniform powder, and performing low-temperature extraction or supercritical fluid extraction to obtain the coffee essence. According to the technical scheme, the suitability of the coffee essence and cigarette products is optimized, the taste is improved, the irritation is reduced, the scorched bitter feeling of the coffee essence is reduced, the baking fragrance and the sweet fragrance are highlighted, the coffee essence is endowed with unique bouquet through wine barrel fermentation, and the stability and the certainty of an essence formula are improved.

A polyphenol-rich composition is orally taken to alleviate a symptom or symptom of a post-viral infection syndrome, and preferably post-COVID syndrome. Most typically, the composition comprises at least 50 wt% of total catechins, at least 20 wt% of total chlorogenic acids, and optionally up to 30 wt% of total supplemental antioxidants. The composition may be formulated from a green coffee bean extract, a green tea extract, a turmeric extract, sour cherries or an extract thereof, broccoli or an extract thereof, and kale or an extract thereof. It is worthy of notice that such compositions are effective in reducing proinflammatory cytokines and interleukinins, increasing NOHb, and reducing reactive oxygen species caused by mitochondrial dysfunction, iNOS activity, and NOX2 activity in individuals infected with SARS-CoV2.

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.

Treatment processes and systems for improving the taste characteristic of green coffee beans are disclosed. One of the treatment processes includes a) providing an aqueous solution of water and inorganic salt, the aqueous solution having a salt concentration of at least 0.1 mol / L; b) exposing the green coffee beans to the aqueous solution until a mass of the green coffee beans has increased c) drying the green coffee beans with a bean dryer to produce dried green coffee beans comprising at least 0.3% inorganic salt by mass; and d) after said drying, storing the dried green coffee beans in a storage container.

To provide a charcoal roasting method for coffee beans, which can produce roasted coffee beans having a good flavor and aroma while using low-temperature roasting to prevent damage to trigonelline contained in the green coffee beans. [Solution] The charcoal roasting method for coffee beans according to the present invention includes a loading step in which 15-25 kg of green coffee beans are loaded into a charcoal roaster (4) at loading timing a, when the temperature inside the oven of a charcoal roaster (1) being heated by burning charcoal is higher than a bottom temperature range that includes the bottom temperature, and a termination step in which the roasting of the coffee beans by burning charcoal is terminated at termination timing c, when the temperature inside the oven has risen after dropping to the bottom temperature due to the loading of the green coffee beans, and is within the termination temperature range. The rise time range from bottom timing b, when the temperature has dropped to the bottom temperature, to termination timing c is 600-700 seconds, the bottom temperature range is 95-110°C, and the termination temperature range is 185-195°C.

The present invention provides a feature which suppresses the formation of indoles and scatoles, which are known to be an unpleasant odor component in roasted coffee beans, without heat-treating raw coffee beans to a high temperature of 100° C. or higher. More specifically, the present invention moistens raw coffee beans with water and subjects the same to a heat treatment at a temperature less than 100° C. at atmospheric pressure, causes the heat-treated raw coffee beans to absorb an organic acid and / or a saccharide, and thereafter, roasts the coffee beans.

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

To provide a production method of coffee roasted beans capable of suppressing poor appearance caused by turbidity after warming and preservation, and acquiring a coffee extract in which a coffee derived flavor and concentration are maintained.SOLUTION: There is provided a production method of coffee roasted beans comprising: a step for processing coffee raw beans so that volume percentage increase of the coffee raw beans becomes 32.0 to 41.0%; and a step for roasting the processed coffee raw beans.

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.

1. The name of this design product: cup and saucer set (green coffee cup set). 2. Purpose of this design product: used to hold liquids such as coffee or tea. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: Use a state diagram. 5. Other explanations: Kit 1 is a spoon, Kit 2 is a cup, and Kit 3 is a cup and saucer.

According to an aspect of the present invention, provided is a method for assessing carbon emissions associated with coffee production, the method comprising: a step for defining specific processes and carbon emission factors related to a green bean processing method; a step for specifying at least one specific process included in a first green bean processing method, and specifying at least one carbon emission factor related to the at least one specific process; and a step for calculating carbon emissions for a product produced by the first green bean processing method, the carbon emissions being calculated with reference to information about the at least one specific process and the at least one carbon emission factor.

The present invention relates to a method for roasting coffee, and in particular to a method for roasting green coffee after extraction at high pressure followed by low pressure roasting. A further aspect of the invention is a roasted coffee and a container for use in a beverage preparation machine, the container containing roasted coffee.

The invention relates to a toothpaste with green coffee beans. The green coffee bean husk called silver skin, which emerges during / after the roasting of the green coffee bean, does not damage the filling material in the filled teeth, the toothpaste does not cause color change in the tooth and contributes to the better mechanical cleaning of the tooth.

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 provides a sugar control composition with a targeted inhibition function and application of the sugar control composition in health care products, special meals or nutritional meals, and belongs to the technical field of functional foods or health care products. The invention provides a sugar control composition. Comprising chia seeds, polydextrose, isomaltooligosacharide, konjac powder, oat beta glucan, xylooligosaccharide, inulin, green coffee powder, a white kidney bean extract, fermented soybean powder, mulberry leaf and bitter gourd powder, citric acid, sodium citrate, stevioside, white peach concentrated juice, lemon concentrated juice, lime concentrated juice, passion flower concentrated juice, apple concentrated juice and potassium sorbate. The invention also provides a preparation method of the sugar-controlling composition and application of the sugar-controlling composition in preparation of medicines, health-care products, special meals or nutritional meals, and provides a special meal suitable for diabetics to eat. The sugar control composition and the special meal prepared from the sugar control composition can inhibit the biological activity of DPP-IV (peptidase IV) in a targeted mode, and the remarkable sugar control effect is achieved.

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 invention belongs to the technical field of coffee baking, and discloses a method and system for improving key flavor components of small coffee, and the method comprises the steps: based on the content of main flavor precursor components of small coffee raw beans, setting the baking temperature and time range, and based on a machine learning model, predicting the content of key beneficial volatile flavor components; acquiring temperature data and time data when the content of the key beneficial volatile flavor component is maximum; on the basis of the obtained temperature data and time data, the small coffee raw beans are baked, and the flavor of the small coffee is improved to the maximum extent. According to the method, the small green coffee beans are accurately collected and analyzed, and the key beneficial volatile flavor component content is predicted in combination with the machine learning model, so that the prediction accuracy and efficiency are improved, and the baking temperature and time are optimally set, so that the key beneficial volatile flavor component content is maximized, and the product quality is improved. And better coffee experience is brought to consumers.

The application discloses a Kosakonia cowanii BSX-h4 strain and application thereof. The Kosakonia cowanii BSX-h4 strain is preserved in the Guangdong Microbial Culture Collection Center, and the preservation date is January 8, 2024, and the preservation number is GDMCC No: 64253. The BSX-h4 strain can be used for fermenting coffee, so that the fermentation process of coffee is stabilized, the quality of coffee beans is improved, the production batch stability is improved, the types and contents of flavor substances such as alcohols, ketones, aldehydes, pyrazines and ethers in green coffee beans and roasted coffee beans are obviously improved, the fruit flavor of coffee beverages is improved, and the strain has food safety, so that the strain can be developed into a coffee flavoring microbial starter, and used for improving coffee flavor and improving coffee quality.

The invention discloses a composition for treating diabetes mellitus. The composition is prepared from the following active ingredients in parts by weight: 15-25 parts of dietary fiber powder, 3-8 parts of brown algae powder, 2-5 parts of aloe vera gel powder, 2-5 parts of green coffee powder, 1-4 parts of agaricus bisporus concentrated powder, 1-3 parts of mulberry leaf powder, 1-3 parts of rhizoma polygonati powder, 1-3 parts of bitter gourd powder and 1-2 parts of fructus momordicae powder. The dietary fiber powder and the agaricus bisporus concentrated powder supplement dietary fibers and effectively delay absorption, meanwhile, plant active ingredients in the brown algae powder, the green coffee powder and the mulberry leaf powder inhibit digestive enzymes, digestion and absorption of carbon water are blocked from the source, double barriers are achieved, and blood sugar is effectively controlled; the aloe vera gel powder and the rhizoma polygonati powder improve the insulin sensitivity and improve the insulin resistance; in addition, the balsam pear powder simulates the insulin function of a human body, and the momordica grosvenori powder reduces the sugar increasing load while adjusting the taste, so that the stability of blood sugar is maintained together.

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.

The invention relates to a method for roasting coffee, in particular roasting extracted raw coffee at elevated pressure followed by roasting at lower pressure. Other aspects of the invention are roasted coffee and a container for use in a beverage preparation device, the container containing the roasted coffee.

The invention relates to the technical field of coffee baking, in particular to a coffee bean baking method based on heating degree control, which comprises the following steps: step 1, selecting green coffee beans; step 2, storing and analyzing raw coffee beans; step 3, preheating the green coffee beans; step 4, baking the coffee beans; and step 5, cultivating the beans. According to analysis and judgment under different freshness and storage states of the green coffee beans, a corresponding baking plan can be adopted for accurate design and fixed adjustment, the purpose that the green coffee beans can be changed and upgraded due to differences of varieties, planting environments, altitudes, processing methods and the like of the green coffee beans is achieved, and a baker can bake the green coffee beans with the method to create unique flavor.