114 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 invention provides a fat-reducing and weight-reducing food composition, a tablet candy as well as a preparation method and application of the tablet candy, and belongs to the technical field of foods. The fat-reducing and weight-reducing food composition provided by the invention is prepared from the following raw materials in parts by weight: 4 to 8 parts of epigallocatechin gallate, 8 to 16 parts of raw coffee powder, 2 to 6 parts of ginseng peptide powder, 22 to 38 parts of fish oil microcapsule powder, 39.5 to 44.5 parts of a sweetening agent, 3 to 7 parts of a filling agent and 0.5 to 1.5 parts of a lubricating agent. Wherein the sweetening agent is sorbitol, the filling agent is microcrystalline cellulose, and the lubricating agent is magnesium stearate. The food composition can be used for preparing tabletted candies which are good in fat-reducing and weight-reducing effects, good in stability and low in friability.

The invention relates to a preparation process for extracting high-content chlorogenic acid from green coffee broken rice. According to the process, a non-organic solvent method is adopted, the low-caffeine green coffee bean extract is prepared through the steps of raw material pretreatment, low-temperature ultrasonic enzymolysis extraction, column chromatography, concentration, spray drying and the like, and active ingredients of various caffeoylquinic acid substances such as chlorogenic acid are enriched. In the preparation process, a protective agent is used for avoiding attenuation of chlorogenic acid in heating and air, a resin gradient separation method is used for enriching chlorogenic acid to remove caffeine, and a UPLC technology is used for realizing simultaneous quantitative detection of various caffeoylquinic acid components. The preparation process has the advantages of no organic solvent residue, high effective component content, high separation efficiency, safety, environmental protection, and suitableness for large-scale production. The final product not only contains high chlorogenic acid and low caffeine, but also is rich in caffeoylquinic acid substances and other active ingredients, has better flavor than market products, and is lower in application difficulty in the food and beverage industry.

The invention discloses a composition with effects of losing weight and reducing blood fat. Every 100g of the composition comprises the following components and contents: (1) 10-30mg of adiponectin functional fragments; (2) 5 to 15 mg of PCSK9 inhibitory peptide; (3) 1-5 g of a radix puerariae extract; (4) 1-3 g of garcinia cambogia extract; (5) 0.5-2 g of a green coffee bean extract; (6) 1 to 3g of microencapsulated fish oil; (7) 0.5 to 1g of chitosan; and 5 to 10 g of erythritol. Through the synergistic effect of various bioactive components, the composition can effectively reduce fat accumulation and reduce the blood fat level, and meanwhile has good taste and use convenience. The composition disclosed by the invention provides an innovative solution for losing weight and reducing blood fat, and has potential clinical and commercial application values.

The invention provides a coffee fresh fruit anaerobic fermentation compound bacteria solution, a preparation method and application thereof and green coffee beans, and relates to the technical field of coffee bean production. The fresh coffee fruit anaerobic fermentation compound bacteria liquid provided by the invention comprises the yellow water stock solution, the yeast powder and the flaccid knotweed herb dry powder, the fresh coffee fruit anaerobic fermentation compound bacteria liquid can be used for fermenting fresh coffee fruits, yellow water is used for fermenting the fresh coffee fruits, resource utilization of the yellow water is realized, and the production cost is reduced. Coffee obtained through fermentation of the fresh coffee fruit anaerobic fermentation compound bacterium liquid is high in mellowness, good in consistency, harmonious and sufficient in fragrance, and the quality of all batches is stable.

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.

The invention relates to the field of personal care, in particular to green coffee seed oil and a preparation method and application thereof in cosmetics, and the method comprises the following steps: freeze-drying, crushing and sieving green coffee seeds, adding deionized water, preparing the green coffee seeds into suspension liquid by using a colloid mill, performing high-voltage pulsed electric field treatment on the suspension liquid, and drying to obtain the green coffee seed oil. And standing the solution, performing ultrasonic treatment, adding a compound enzyme into the suspension, performing enzymolysis, and performing supercritical CO2 extraction to obtain the green coffee seed oil. The green coffee seed oil disclosed by the invention has the advantages of high stability, good moisturizing effect and the like.

This invention is a machine (Fig, 1), which processes raw (green) coffee with the use of hot air which is produced either by a gas burner or by electric resistances. This invention consists of the raw coffee receiving silo (Fig. 2), the roasting drum (Fig. 3), the roasting chamber, the shell collector at the back of it and the threshing floor, where the coffee cools after roasting, in its front part. The coffee roasting drum has a mixed geometry. In the lower part of the drum and, in particular, in its cylindrical part, there are small holes (Fig. 3, A). Inside it, the drum has circular-orbit stirring paddles. At the back and bottom of the drum there are two pipes, which, when the coffee roasting process is complete, blow a quantity of ambient temperature compressed air into the drum. Finally, at the top and at the back of the mixed-geometry drum there is a pipe for exhausting the hot air, together with the smoke from the roasting and the shells and the leftovers from the coffee processing.

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.

Provided is a technique whereby the formation of indole and skatole, which are known as unpleasant odor components, in roasted coffee beans can be suppressed without heating green coffee beans at a high temperature of 100 DEG C or higher. More specifically, in the present invention, green coffee beans are moistened with water, heat-treated at atmospheric pressure and a temperature of less than 100 DEG C, the heat-treated green coffee beans are allowed to absorb organic acids and / or saccharides, and then baked.

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 relates to the related field of coffee drinks, in particular to chlorogenic acid sports black coffee and a preparation method thereof, and the coffee contains freeze-dried instant coffee powder, green coffee bean extract, black ginger and cinnamon extract and Y-aminobutyric acid according to a specific proportion by weight percentage. The preparation method comprises the following steps: strictly checking and accepting the raw materials and pretreating, accurately mixing in proportion under specific temperature and humidity, fully mixing by controlling the mixing time and rotating speed, sequentially filling, packaging, detecting metal, inspecting a finished product, and finally warehousing and selling. According to the coffee, various functional components are combined with the high-quality coffee powder, so that the coffee has various health effects of resisting oxidation, resisting inflammation, regulating blood sugar and the like, and is rich in taste. The preparation method strictly controls parameters of each link, ensures stable product quality, meets the requirements of high-quality healthy drinks, and provides an innovative choice for the coffee drink market.

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 present invention provides a fat-reducing and weight-reducing food composition, a compressed candy, and a preparation method and application thereof, and belongs to the field of food technology. The fat-reducing and weight-reducing food composition provided by the present invention is composed of the following raw materials in parts by weight: 4-8 parts of epigallocatechin gallate, 8-16 parts of green coffee powder, 2-6 parts of ginseng peptide powder, 22-38 parts of fish oil microcapsule powder, 39.5-44.5 parts of sweetener, 3-7 parts of filler, and 0.5-1.5 parts of lubricant; wherein the sweetener is sorbitol, the filler is microcrystalline cellulose, and the lubricant is magnesium stearate. The above-mentioned food composition can be used to prepare a compressed candy with good fat-reducing and weight-reducing effect, good stability, and low brittleness.

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

1. The name of the product of this design: packaging bag (black plum green coffee). 2. Purpose of the product of this design: a packaging bag. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: Stereoscopic diagram 1. 5. The top view is shown in the stereogram 1, and the bottom view is shown in the stereogram 2, so the top view and the bottom view are omitted.

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.