CN101816361B - Manufacturing process of fresh fruit coffee - Google Patents
Manufacturing process of fresh fruit coffee Download PDFInfo
- Publication number
- CN101816361B CN101816361B CN2010101290605A CN201010129060A CN101816361B CN 101816361 B CN101816361 B CN 101816361B CN 2010101290605 A CN2010101290605 A CN 2010101290605A CN 201010129060 A CN201010129060 A CN 201010129060A CN 101816361 B CN101816361 B CN 101816361B
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- coffee bean
- coffee
- fresh fruit
- fresh
- moment
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Abstract
The invention provides a manufacturing process of fresh fruit coffee. The fresh fruit coffee obtained by steps of peeling, shelling, grinding repeatedly, boiling and the like is fresh and delicious, has good taste, can well meet the requirements of consumers for fresh coffee, and has simple manufacturing process. Fresh fruits can be used for processing coffee, and also can be frozen and preserved so as to be taken when needed.
Description
Technical field
The present invention relates to a kind of manufacture craft of fresh fruit coffee, belong to biological technical field.
Background technology
At present, have a big contradiction between the consumer demand and the market supply, the consumer hopes the fresh delicious food of the coffee of buying, and the coffee of supplying with on the market all is difficult to the assurance this point, traces it to its cause, mainly be to pack and preparation technology's cooperation contradiction on.
Coffee bean on the market and coffee powder all adopt the big collation package of fresh-keeping protection, can't be applied directly to brewing coffee on the coffee machine, join on the coffee machine in batches and could use after must unpacking; In a single day coffee bean and coffee powder unpack the back just can not be fresh-keeping, and the consumer can't use up bag coffee powder or a coffee bean, for a long time after; Coffee bean and coffee powder will go bad; Cause consumer's choice contradiction, make stale coffee or discarded throwing away, cause unnecessary waste.
Summary of the invention
The objective of the invention is to overcome the fresh-keeping deficiency that waits that is difficult to of prior art existence, a kind of manufacture craft of fresh fruit coffee is provided.By the fresh delicious food of fresh fruit coffee that technology of the present invention is made, good mouthfeel can satisfy the demand of consumer to fresh coffee well.
For achieving the above object, the present invention accomplishes through following technical proposal:
A kind of manufacture craft of fresh fruit coffee is characterized in that through following process steps:
A. be placed on fresh coffee bean fresh fruit in 85～100 ℃ the boiling water and soaked 2～4 minutes, in mill, grind, pericarp is separated with coffee bean;
B. with the coffee bean of from pericarp, telling among the A, it is anhydrous to be heated to the surface, and each other till the adhesion, this moment, water content was 80～90%;
C. carry out curing the first time, cure 7～10 minutes time, dry by the fire and be golden yellow to the surface, this moment, water content was 50～65%, ground after the cooling again, and the beans shell is separated with beans;
D. select coffee bean, cure once more, 6～10 minutes time, be for brown until color, this moment, water content was 2～5%;
E. being ground to particle diameter to gained coffee bean among the D is 4～8 millimeter, is that 0.1～0.3Mpa, temperature are to boil under 250～300 ℃ the condition at air pressure, 10～15 minutes time, can obtain fresh fruit coffee.
Said fresh fruit can directly be put into refrigerator, preserves below 10 ℃ in subzero, can keep fresh fruit fresh over a period to come, and with getting with usefulness.
Compared with prior art, the present invention has following beneficial effect:
The manufacture craft of fresh fruit coffee of the present invention is simple, not only can utilize fresh fruit to carry out coffee processing, also can be with the method for freezing preservation fresh fruit; Reach the effect of ready access upon use; And the fresh delicious food of the fresh fruit coffee of making, good mouthfeel can satisfy the demand of consumer to fresh coffee well.
The specific embodiment
Below in conjunction with embodiment the present invention is done and to further describe.
Embodiment 1
A. be placed on fresh coffee bean fresh fruit in 85 ℃ the boiling water and soaked 4 minutes, in mill, grind, pericarp is separated with coffee bean;
B. with the coffee bean of from pericarp, telling among the A, it is anhydrous to be heated to the surface, and each other till the adhesion, this moment, water content was 85%;
C. carry out curing the first time, cure 10 minutes time, dry by the fire and be golden yellow to the surface, this moment, water content was 50%, ground after the cooling again, and the beans shell is separated with beans;
D. select coffee bean, cure once more, 8 minutes time, be for brown until color, this moment, water content was 5%;
E. being ground to particle diameter to gained coffee bean among the D is 5 millimeter, is that 0.2Mpa, temperature are to boil under 300 ℃ the condition at air pressure, 10 minutes time, can obtain fresh fruit coffee.
Embodiment 2
A. be placed on fresh coffee bean fresh fruit in 90 ℃ the boiling water and soaked 3 minutes, in mill, grind, pericarp is separated with coffee bean;
B. with the coffee bean of from pericarp, telling among the A, it is anhydrous to be heated to the surface, and each other till the adhesion, this moment, water content was 90%;
C. carry out curing the first time, cure 7 minutes time, dry by the fire and be golden yellow to the surface, this moment, water content was 60%, ground after the cooling again, and the beans shell is separated with beans;
D. select coffee bean, cure once more, 10 minutes time, be for brown until color, this moment, water content was 2%;
E. being ground to particle diameter to gained coffee bean among the D is 8 millimeter, is that 0.3Mpa, temperature are to boil under 250 ℃ the condition at air pressure, 15 minutes time, can obtain fresh fruit coffee.
Embodiment 3
A. be placed on fresh coffee bean fresh fruit in 100 ℃ the boiling water and soaked 2 minutes, in mill, grind, pericarp is separated with coffee bean;
B. with the coffee bean of from pericarp, telling among the A, it is anhydrous to be heated to the surface, and each other till the adhesion, this moment, water content was 80%;
C. carry out curing the first time, cure 9 minutes time, dry by the fire and be golden yellow to the surface, this moment, water content was 65%, ground after the cooling again, and the beans shell is separated with beans;
D. select coffee bean, cure once more, 6 minutes time, be for brown until color, this moment, water content was 3%;
E. being ground to particle diameter to gained coffee bean among the D is 4 millimeter, is that 0.1Mpa, temperature are to boil under 270 ℃ the condition at air pressure, 12 minutes time, can obtain fresh fruit coffee.
Claims (1)
1. the preparation method of a fresh fruit coffee is characterized in that comprising the following steps:
A. be placed on the coffee bean fresh fruit in 85～100 ℃ the boiling water and soak 2～4 minutes, and in mill, grind, separate with coffee bean with pericarp with the coffee bean fresh fruit;
B. with the coffee bean of from pericarp, telling in the steps A be heated to the surface anhydrous and mutual adhesion till, this moment coffee bean water content be 80～90%:
C. said coffee bean is carried out curing the first time, cure 7～10 minutes time, the surface of drying by the fire said coffee bean is golden yellow, and this moment, the water content of coffee bean was 50～65%, ground after the cooling again, and the beans shell of said coffee bean is separated with beans;
D. select coffee bean and cure once more, cure 6～10 minutes time, be for brown until said color of curing, this moment, the water content of coffee bean was 2～5%;
E. being ground to particle diameter to the coffee bean of gained among the step D is 4～8 millimeter, is that 0.1～0.3MPa, temperature are to boil under 250～300 ℃ the condition at air pressure, 10～15 minutes time, can obtain fresh fruit coffee.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101290605A CN101816361B (en) | 2010-03-22 | 2010-03-22 | Manufacturing process of fresh fruit coffee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101290605A CN101816361B (en) | 2010-03-22 | 2010-03-22 | Manufacturing process of fresh fruit coffee |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101816361A CN101816361A (en) | 2010-09-01 |
| CN101816361B true CN101816361B (en) | 2012-08-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101290605A Expired - Fee Related CN101816361B (en) | 2010-03-22 | 2010-03-22 | Manufacturing process of fresh fruit coffee |
Country Status (1)
| Country | Link |
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| CN (1) | CN101816361B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016176916A1 (en) * | 2015-05-04 | 2016-11-10 | 何晨欣 | Processing method for low temperature freezing coffee berries |
| CN106889278A (en) * | 2017-01-10 | 2017-06-27 | 华南理工大学 | The preparation method and technique of a kind of coffee food |
| CN107372981A (en) * | 2017-08-28 | 2017-11-24 | 德宏依诺纯咖啡有限公司 | A kind of coffee bean and its processing technology for effectively improving quality of coffee |
| CN114009561A (en) * | 2021-12-08 | 2022-02-08 | 刘舜尧 | Coffee bean peeling method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1879491A (en) * | 2005-05-25 | 2006-12-20 | 三得利株式会社 | Method of treating coffee fruits by using hot water |
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2010
- 2010-03-22 CN CN2010101290605A patent/CN101816361B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1879491A (en) * | 2005-05-25 | 2006-12-20 | 三得利株式会社 | Method of treating coffee fruits by using hot water |
Non-Patent Citations (1)
| Title |
|---|
| 陈治华，周艳飞.《咖啡湿法加工》.《云南农业》.2001,(第1期),第24页. * |
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| Publication number | Publication date |
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| CN101816361A (en) | 2010-09-01 |
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