CN105053426A - Roasting-based coffee powder preparation method - Google Patents
Roasting-based coffee powder preparation method Download PDFInfo
- Publication number
- CN105053426A CN105053426A CN201510387274.5A CN201510387274A CN105053426A CN 105053426 A CN105053426 A CN 105053426A CN 201510387274 A CN201510387274 A CN 201510387274A CN 105053426 A CN105053426 A CN 105053426A
- Authority
- CN
- China
- Prior art keywords
- coffee
- coffee beans
- roasting
- coffee bean
- roasted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 title claims abstract description 10
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 53
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 abstract description 7
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 240000007154 Coffea arabica Species 0.000 description 32
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 239000000463 material Substances 0.000 description 7
- 235000007460 Coffea arabica Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 235000012976 tarts Nutrition 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000002460 anti-migrenic effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 241000723377 Coffea Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000123069 Ocyurus chrysurus Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Abstract
The invention discloses a roasting-based coffee powder preparation method. The method comprises the following steps: carrying out machine sorting grading on coffee beans, cleaning, airing, and removing impurities; roasting the obtained coffee beans in a dry and hot state at a temperature being greater than 150DEG C for 8-12min; rapidly cooling the roasted coffee beans through a cold air blast cooling or water cooling technology to prepare cooked coffee beans; and grinding the cooked coffee beans to form powder in order to prepare coffee powder. Reduction of other addition substances and increase of the new functions of a coffee solid beverage are simultaneously realized on the basis of maintaining original substance structures of the coffee beans. Green coffee beans are roasted at a roasting temperature controlled to be in a proper range, so the original substance structures of the coffee beans are not destroyed, the substance content in the coffee structure is improved, performances of the coffee substances are improved, the content of the coffee substances is increased, and traditional preparation methods are broken through.
Description
Technical field
The invention belongs to technical field of food beverage, being specifically related to a kind of preparation method of the ground coffee based on roasting.
Background technology
Coffee tree is the evergreen dungarunga of genus rubia section, the daily coffee drunk coordinates various different boiling appliance to make with coffee bean, and coffee bean just refers to the kernel inside coffee tree fruit, then cure by suitable method and form, it is bitter taste that product are tasted.
Coffee and tealeaves, cocoa be called the large beverage plant in the world three, Yunnan arabiancoffee, Rubiaceae, Coffea, originates in Ethiopia, plants the Dry-hot Valley Area in height above sea level about 1100 meters, so tart flavour is moderate, aromatic flavour and alcohol and.
Along with the fast development of China's economic society, rhythm of life is also being accelerated year by year, is operated in the white collar clan in high buildings and large mansions, is trapped in the work above a slight position, computer being carried out to high strength 8-10 hour every day.Such working method adds very large operating pressure to white collars, and health is very easily tired, immunity degradation.Most white collar coffee of selecting to have a drink when feeling fatigue is refreshed oneself, but coffee is pained, and the active ingredient in the coffee prepared in existing preparation method can not well be extracted, and causes the waste of nutritional labeling.
Summary of the invention
The object of this invention is to provide a kind of preparation method of the ground coffee based on roasting, the ground coffee fragrance that this preparation method prepares, mouthfeel are good, be with sweet in aftertaste hardship, aromatic flavour is stayed for a long time in space and mouth, and has and reduce cholesterol, reduce fat, improve heart body, treatment antimigraine effect.
The technical solution adopted in the present invention is, a kind of preparation method of the ground coffee based on roasting, comprises the following steps:
Step 1, brewed coffee beans: coffee bean is carried out machine and selects classification, cleaning, dries, removing impurity;
Step 2, to roast: the coffee bean modulated roasts under xeothermic state;
Step 3, cooling: cooled fast by the coffee bean roasted, adopt cold air air blast cooling or cooling process, prepare coffee bean;
Step 4, coffee bean grinding is become powder, prepare ground coffee.
In technique scheme, the condition of roasting is: temperature is more than 150 DEG C, and roast times is 8min ~ 12min.
The invention has the beneficial effects as follows: the present invention is the breakthrough that granule coffee roasts (curing) preparation method, is on the basis keeping the original structure of matter of coffee, reduces while other adds material and increases the new function of coffee solid beverage.Stoving temperature is controlled to roast (curing) fresh coffee beans in suitable scope, while not destroying the original structure of matter of coffee bean, the content of material in coffee structure can also be improved, improve its performance, add coffee substance content, breach conventional fabrication method.Roast the arabiancoffee beans after (curing), being made into ground coffee, to drink its mouthfeel good, the thin Tired of tart flavour, weak, and bitter taste is soft, and fragrance is stronger, and tart flavour is moderate.During thin product, band acid in hardship, aftertaste is fragrant rear sweet larynx first.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
The invention provides a kind of preparation method of the ground coffee based on roasting, comprising the following steps:
Step 1, brewed coffee beans: coffee bean is carried out machine and selects classification, cleaning, dries, removing impurity;
Step 2, to roast: the coffee bean modulated processes under xeothermic state, makes the structure of coffee bean and composition that great chemistry and physical change occur, and causes coffee bean dimmed and gives out the distinctive fragrance of roasted coffee.When just starting, roast temperature and should be raised to more than 150 DEG C, by a series of, plum rad (Maillard) reaction and Strecker decompose, and the protein and sugar in coffee bean reacts and generates the material of savory and color.Several main flavor materials in coffee are formed at this moment.The color of coffee bean is with to roast temperature relevant, and the higher color relation of temperature is darker.After roasting 8min ~ 12min, in coffee bean, moisture evaporates completely, the Mass lost 20% of coffee bean, but volume increases by 60%;
Step 3, cooling: cooled fast by the coffee bean roasted, adopt cold air air blast cooling or cooling process;
Step 4, coffee bean grinding is become powder, prepare ground coffee.
The present invention controls temperature to cure in proper range, to ensure the content of material in coffee bean; Decrease the interpolation (as: salt, wet goods need be added when tradition is cured) of other material.Mainly making the element in coffee bean be increased to more than 1200 kinds by curing, reducing other and adding material.With the coffee bean that this method is cured, look is that strong tea colour band is black, and its fragrance is stronger, and bitter taste comparatively tart flavour is strong, and bitter taste is soft, and tart flavour is moderate, simultaneously because its fat infiltrates into surface, with unique perfume.Be that the uniqueness of Baoshan arabiancoffee cures technology and gimmick, also embody the baking method of its uniqueness.
When drinking, the method liked with oneself is boiled (brewing), and fragrance, mouthfeel are good, is with sweet in aftertaste hardship, and aromatic flavour is stayed for a long time in space and mouth, and has and reduce cholesterol, reduce fat, improve heart body, treatment antimigraine effect.
Embodiment 1
Based on the preparation method of the ground coffee roasted, comprise the following steps: coffee bean is carried out machine and selects classification, cleaning, dries, removing impurity; The coffee bean modulated roasts under xeothermic state, and the condition of roasting is: temperature is more than 150 DEG C, and roast times is 10min; The coffee bean roasted is cooled fast, adopts cold air air blast cooling, prepare coffee bean; Coffee bean grinding is become powder, prepares ground coffee.
Embodiment 2
Based on the preparation method of the ground coffee roasted, comprise the following steps: coffee bean is carried out machine and selects classification, cleaning, dries, removing impurity; The coffee bean modulated roasts under xeothermic state, and the condition of roasting is: temperature is more than 150 DEG C, and roast times is 8min; The coffee bean roasted is cooled fast, adopts cooling process, prepare coffee bean; Coffee bean grinding is become powder, prepares ground coffee.
Embodiment 3
Based on the preparation method of the ground coffee roasted, comprise the following steps: coffee bean is carried out machine and selects classification, cleaning, dries, removing impurity; The coffee bean modulated roasts under xeothermic state, and the condition of roasting is: temperature is more than 150 DEG C, and roast times is 12min; The coffee bean roasted is cooled fast, adopts cooling process, prepare coffee bean; Coffee bean grinding is become powder, prepares ground coffee.
Claims (2)
1. based on a preparation method for the ground coffee roasted, it is characterized in that, comprise the following steps:
Step 1, brewed coffee beans: coffee bean is carried out machine and selects classification, cleaning, dries, removing impurity;
Step 2, to roast: the coffee bean modulated roasts under xeothermic state;
Step 3, cooling: cooled fast by the coffee bean roasted, adopt cold air air blast cooling or cooling process, prepare coffee bean;
Step 4, coffee bean grinding is become powder, prepare ground coffee.
2. the preparation method of a kind of ground coffee based on roasting according to claim 1, is characterized in that, described in roast condition and be: temperature is more than 150 DEG C, and roast times is 8min ~ 12min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510387274.5A CN105053426A (en) | 2015-07-05 | 2015-07-05 | Roasting-based coffee powder preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510387274.5A CN105053426A (en) | 2015-07-05 | 2015-07-05 | Roasting-based coffee powder preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053426A true CN105053426A (en) | 2015-11-18 |
Family
ID=54483158
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510387274.5A Pending CN105053426A (en) | 2015-07-05 | 2015-07-05 | Roasting-based coffee powder preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053426A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043068A (en) * | 2018-07-19 | 2018-12-21 | 张涛 | A kind of coffee product processing technology using Auxiliary Liquid Material frying |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101966002A (en) * | 2010-08-23 | 2011-02-09 | 德宏后谷咖啡有限公司 | Coffee bean roaster and roasting method thereof |
| CN102524485A (en) * | 2012-02-23 | 2012-07-04 | 中国热带农业科学院香料饮料研究所 | Production method of white coffee |
-
2015
- 2015-07-05 CN CN201510387274.5A patent/CN105053426A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101966002A (en) * | 2010-08-23 | 2011-02-09 | 德宏后谷咖啡有限公司 | Coffee bean roaster and roasting method thereof |
| CN102524485A (en) * | 2012-02-23 | 2012-07-04 | 中国热带农业科学院香料饮料研究所 | Production method of white coffee |
Non-Patent Citations (1)
| Title |
|---|
| 黄家雄: "《小粒咖啡标准化生产技术》", 31 December 2009, 金盾出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043068A (en) * | 2018-07-19 | 2018-12-21 | 张涛 | A kind of coffee product processing technology using Auxiliary Liquid Material frying |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2009171949A (en) | Angelica keiskei leaf tea | |
| KR101335777B1 (en) | Method for production of functional salt | |
| CN105104554A (en) | Preparation method of Lentinus edodes dried bean curd | |
| CN103549317A (en) | Processing method for grain-dipped flavor chili | |
| CN103932292A (en) | Healthcare sesame paste and preparation method thereof | |
| CN104686688B (en) | The preparation method of giving off a strong fragrance charm delicate fragrance water colour Iron Guanyin | |
| KR101363019B1 (en) | Manufacturing method for soy sauce using black garlic | |
| CN107594452A (en) | A kind of processing method for making chafing dish red oil by oneself | |
| CN105146008A (en) | Preparation method of low temperature roasted coffee powder | |
| CN105053426A (en) | Roasting-based coffee powder preparation method | |
| KR20180013012A (en) | Moringa coffee soybean paste and preparation method thereof | |
| CN105077184A (en) | Sour and hot flavored fresh chili sauce | |
| CN104286321A (en) | Preparation method of jasmine tea | |
| CN103704436B (en) | A kind of Coffee-flavor pomelo tea and preparation method thereof | |
| CN106615487A (en) | Baking method for tea leaf having coffee aroma | |
| KR101880265B1 (en) | Process for dried yellow corvina with barley using deodeok jangajji | |
| KR101187450B1 (en) | Fermented green tea using deep sea water and the process of manufacture thereof | |
| JP6459131B2 (en) | Composition for tea extraction | |
| CN104824244A (en) | Preparation method of Liupao tea with functions of removing liver-fire for improving eyesight and tonifying spleen | |
| CN105124020A (en) | Processing method of green tea | |
| KR20160146198A (en) | Manufacturing method of doenjang using yellow dye and doenjang using yellow dye there of | |
| CN109699803A (en) | A kind of chafing dish taste Peanut Squares and its production technology | |
| CN104322763A (en) | Preparation method of buckwheat-flavor green tea | |
| CN109170598A (en) | A kind of production method of the dry fermented soya bean of tealeaves | |
| CN106857997A (en) | A kind of tealeaves and tea beverage with rice fragrance |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180312 Address after: 650217 Kunming City, Kunming City, Yunnan Province, Kunming Jing Kai District Export Processing Zone, third cities of Xincheng C zone 22 layer Applicant after: Yunnan Lucheng Coffee Co.,Ltd. Address before: 678000 Longyang District of Baoshan city in Yunnan province Longyang Road No. 14 Applicant before: BAOSHAN YUNLU COFFEE INDUSTRY DEVELOPMENT Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20181106 Address after: 678000 Longyang Road 14, Longyang District, Baoshan, Yunnan Applicant after: BAOSHAN YUNLU COFFEE INDUSTRY DEVELOPMENT Co.,Ltd. Address before: 650217 the third city of the Kunming export processing zone, Kunming, Kunming, Yunnan Province, 22 layers of the 22 floor of Xin Cheng C district. Applicant before: Yunnan Lucheng Coffee Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |
|
| RJ01 | Rejection of invention patent application after publication |