CN105795494A - Drying method of coffee beans - Google Patents
Drying method of coffee beans Download PDFInfo
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- CN105795494A CN105795494A CN201610172141.0A CN201610172141A CN105795494A CN 105795494 A CN105795494 A CN 105795494A CN 201610172141 A CN201610172141 A CN 201610172141A CN 105795494 A CN105795494 A CN 105795494A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
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Abstract
The invention relates to the field of food processing, and especially relates to a drying method of coffee beans. According to the drying method, the coffee beans are dried by a microwave vacuum drying method; and technological parameters are optimized in the drying method, so that water contents of the dried coffee beans are no higher than 12.5%, the drying time is no longer than 3 hours and the mildew rates are 0, which are all obviously lower than the prior art (p & lt; 0.05). Moreover, losses of flavor substances and nutrients are relatively small, so that the flavor substances, including caffeine, trigonelline and the like, as well as nutrients, including fat, proteins and the like, in the coffee beans can be effectively preserved.
Description
Technical field
The present invention relates to food processing field, particularly relate to the drying means of a kind of coffee bean.
Background technology
Coffee is Rubiaceae Coffea perennial evergreen shrub or arbor, originate in the central and north, Africa, now extensively plant in Asia, Africa, Latin America, the tropical and subtropical zone such as Oceania area, be mainly distributed between south, the tropic of cancer, minority may extend to the torrid areas of north and south latitude 26 °.It is mainly distributed on Hainan and Yunnan Province in China, is the important characteristic tropical beverage crop of China.In raw coffee bean except containing the nutritional labelings such as sugar, fat, protein, possibly together with caffeine, chlorogenic acid, trigonelline, volatile ingredient isoreactivity composition and flavor substance, current clinical medicine research proves that coffee has the effects such as excitement of refreshing oneself, antioxidation, enhancing immunity, treatment senile dementia, is one of beverage of being loved by the people.
Hainan Province mainly plants Coffea canephora (Robusta), Yunnan Province and Sichuan Province and mainly plants Coffea Arabica (Arabica).The preliminary working of coffee mainly adopts two ways, and Coffea canephora is based on dry process, and Coffea Arabica is processed as master in a wet process.Dry is that coffee is from fresh fruit to the very important processing link of commodity bean, traditional drying mode is natural drying, particularly as follows: pour in pond by the coffee fresh fruit of fresh harvesting, pouring clear water into and stir, the foreign material such as the silt on fruit, branch, leaves and coffee cherry surface are floated in removing；Coffee fresh fruit after remove impurity is placed in coffee peel continuously and remove outer peel and the pectic substance being wrapped on coffee bean, (decortication degumming) raw coffee bean of being peeled in degumming machine；The decortication (or decortication degumming) (i.e. wet method processing) afterwards of coffee fresh fruit, uses clear water to clean after soaking degumming 12h～24h and removes pectin, then sun dehydration 5d～7d, till raw coffee bean moisture≤12.5%；.The method is affected greatly by natural weather, arid cycle is long, labor intensity is big, need large area threshing ground, run into rainy for days weather, perishable rotten, microorganism is caused to exceed standard, produce the problems such as mould bean, Anagyris foetida, Dinizia excelsa Ducke, cause coffee bean nutrition and flavor components change, have a strong impact on the flavor quality of coffee bean.
Microwave vacuum drying is a kind of novel dry processing application technology, it is widely used in the dry processing of agricultural product, microwave vacuum drying combines microwave drying and two technology of vacuum drying, give full play to respective advantage, microwave can provide thermal source for vacuum drying, overcoming the shortcoming that under vacuum state, conventional thermal conduction rate is slow, can under cryogenic material be dried, under certain vacuum, moisture diffusion speed is accelerated.If microwave vacuum drying technology being applied to the dry of coffee bean, drying time can be greatly shortened, improving production efficiency.But, different parameters need to be adopted when carrying out microwave vacuum drying for different materials, otherwise, easily cause the loss of flavor substance or nutrient substance.Therefore, the microwave vacuum drying method developing coffee bean is very necessary.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is in that to provide the drying means of a kind of coffee bean, and method provided by the invention is short for drying time, and coffee bean does not go mouldy, and nutrition and flavor substance are not suffered a loss.
The drying means of coffee bean provided by the invention is microwave vacuum drying method；The microwave power of microwave vacuum drying is 0.4kw～2.0kw；Drying time is 120min～220min.
The structure of coffee fresh fruit is followed successively by outer peel (epicarp outside outer, outerskin), sarcocarp (pulp), pectin layer (pecticadhesivelayer), endocarp (endocarp), parchment covering (silverskin), coffee bean (greencoffeebeans), coffee fresh fruit is obtained by the coffee bean that the present invention dries after remove impurity, cleaning, decortication, degumming.Concretely comprise the following steps:
Select materials classification: select redness, maturation, without pest and disease damage, the coffee fresh fruit that has no mechanical damage；
Cleaning roguing: pour in pond by the coffee fresh fruit of fresh harvesting, pour clear water into and stir, the foreign material such as the silt on fruit, branch, leaves and coffee cherry surface are floated in removing；
Decortication (decortication degumming): the coffee fresh fruit after remove impurity is placed in coffee and peels continuously and remove outer peel and the pectic substance being wrapped on coffee bean in degumming machine, obtain decortication raw coffee bean (parchment bean, namely with endocarp and parchment covering)；
Drain: the raw coffee bean after decortication (decortication degumming) is divided and drains on bamboo is sieved.
In the present invention, draining and refer to that the moisture evaporation by parchment bean surface falls, drain and carry out on bamboo is sieved for being divided by parchment bean, the time drained is 20min～40min.
The present invention dry for coffee bean be will after coffee bean shelling degumming obtain raw coffee bean, the parchment bean namely drained.
Different crops or the physicochemical property of fruit are different, and, due to coffee bean non-refractory in dry run, otherwise its Flavor Prccursors can change, and impact bakees the flavor quality of bean.Therefore, it adopts the technological parameter of microwave vacuum drying to need to be adjusted.
In the present invention, the microwave power of microwave vacuum drying is:
First stage: microwave power is the dry 25min～40min of 1.5kw～2kw；
Second stage: microwave power is the dry 25min～45min of 1kw～1.5kw；
Phase III: microwave power is the dry 70min～100min of 0.4kw～0.5kw.
In certain embodiments, the microwave power of microwave vacuum drying is:
First stage: microwave power is the dry 30min of 2kw；
Second stage: microwave power is the dry 40min of 1kw；
Phase III: microwave power is the dry 80min of 0.4kw.
In certain embodiments, the microwave power of microwave vacuum drying is:
First stage: microwave power is the dry 35min of 2kw；
Second stage: microwave power is the dry 30min of 1kw；
Phase III: microwave power is the dry 85min of 0.4kw.
In certain embodiments, the microwave power of microwave vacuum drying is:
First stage: microwave power is the dry 25min of 2kw；
Second stage: microwave power is the dry 45min of 1kw；
Phase III: microwave power is the dry 70min of 0.5kw.
In certain embodiments, the microwave power of microwave vacuum drying is:
First stage: microwave power is the dry 35min of 2kw；
Second stage: microwave power is the dry 25min of 1.5kw；
Phase III: microwave power is the dry 90min of 0.4kw.
In certain embodiments, the microwave power of microwave vacuum drying is:
First stage: microwave power is the dry 40min of 1.5kw；
Second stage: microwave power is the dry 45min of 1kw；
Phase III: microwave power is the dry 100min of 0.5kw.
In the present invention, the vacuum≤-0.08Mpa of microwave vacuum drying.
In the present invention, the temperature of microwave vacuum drying is 40 DEG C～50 DEG C.
Time dry, the raw coffee bean after draining being put into the basin of micro-wave vacuum equipment, in the present invention, the material thickness of coffee bean is 2～5cm.
After microwave vacuum drying, also include the step being cooled to room temperature.Described room temperature is 10 DEG C～30 DEG C.
The present invention adopts microwave vacuum drying method that coffee bean is dried, and sky of the present invention passes through Optimizing Process Parameters so that dried, the water content of coffee bean is less than 12.5%, drying time, mould variability was 0 less than 3h, was substantially less than prior art (p < 0.05)；And the loss of flavor substance and nutrient substance is less, it is possible to be effectively retained in coffee bean the flavor substance such as caffeine, trigonelline and the nutrient substance such as fat, protein.
Adopt the present invention to provide the dried coffee bean of technical scheme to be placed in coffee's sheller to slough shell, obtain raw coffee bean；Or dried raw coffee bean evacuation is packed, is stored in environment dry, that ventilate.
Method provided by the invention well overcomes the coffee shell obstruction to moisture loss, and, microwave has the effect of sterilizing, it is possible to effectively suppresses microbiological indicator in coffee bean to exceed standard, is conducive to Shelf-life.Additionally, microwave vacuum drying has the advantages such as simple to operate, safety and environmental protection, production cost are low, good in economic efficiency, applicable continuous industrial production.
Detailed description of the invention
The invention provides the drying means of a kind of coffee bean, those skilled in the art can use for reference present disclosure, is suitably modified technological parameter and realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are considered as including in the present invention.Method and the application of the present invention are described already by preferred embodiment, and methods herein and application substantially can be modified or suitably change and combination by related personnel in without departing from present invention, spirit and scope, realize and apply the technology of the present invention.
Material or instrument that the present invention adopts are all common commercially available product, all can buy in market.
Below in conjunction with embodiment, the present invention is expanded on further:
Embodiment 1: microwave vacuum drying prepares the method for raw coffee bean
The technical solution adopted in the present invention, specifically implements according to following steps:
With red, ripe, without the coffee fresh fruit of pest and disease damage and mechanical damage for raw material, coffee fresh fruit is carried out roguing and removes the foreign material such as cull fruit and earth, then coffee fresh fruit after remove impurity is placed in coffee peel continuously and remove peel and pectin in degumming machine, removes the moisture on raw coffee bean surface through draining step；Then raw coffee bean carrying out three stage microwave vacuum dryings, controls vacuum≤-0.08MPa, baking temperature is 40 DEG C, and material thickness is 2cm, and when first stage microwave power is 2kw, drying time is 30min；Second stage is microwave power when being 1kw, and drying time is 40min；Phase III is microwave power when being 0.4kw, and drying time is 80min.It is cooled to room temperature after dry end, adopts aluminium foil bag that parchment coffee bean is carried out nitrogen gas packing, obtain green coffee commodity bean.
Embodiment 2: microwave vacuum drying prepares the method for raw coffee bean
The technical solution adopted in the present invention, specifically implements according to following steps:
With red, ripe, without the coffee fresh fruit of pest and disease damage and mechanical damage for raw material, coffee fresh fruit is carried out roguing and removes the foreign material such as cull fruit and earth, then coffee fresh fruit after remove impurity is placed in coffee peel continuously and remove peel and pectin in degumming machine, removes the moisture on raw coffee bean surface through draining step；Then raw coffee bean carrying out three stage microwave vacuum dryings, controls vacuum≤-0.08MPa, baking temperature is 50 DEG C, and material thickness is 5cm, and when first stage microwave power is 2kw, drying time is 35min；Second stage is microwave power when being 1kw, and drying time is 30min；Phase III is microwave power when being 0.4kw, and drying time is 85min；It is cooled to room temperature after dry end, adopts aluminium foil bag that parchment coffee bean is carried out nitrogen gas packing, obtain green coffee commodity bean.
Embodiment 3: microwave vacuum drying prepares the method for raw coffee bean
The technical solution adopted in the present invention, specifically implements according to following steps:
With red, ripe, without the coffee fresh fruit of pest and disease damage and mechanical damage for raw material, coffee fresh fruit is carried out roguing and removes the foreign material such as cull fruit and earth, then coffee fresh fruit after remove impurity is placed in coffee peel continuously and remove peel and pectin in degumming machine, removes the moisture on raw coffee bean surface through draining step；Then raw coffee bean carrying out three stage microwave vacuum dryings, controls vacuum≤-0.08MPa, baking temperature is 45 DEG C, and material thickness is 3cm, when first stage microwave power is 2kw, drying time is 25min；Second stage is microwave power when being 1kw, and drying time is 45min；Phase III is microwave power when being 0.5kw, and drying time is 70min；It is cooled to room temperature after dry end, adopts aluminium foil bag that parchment coffee bean is carried out nitrogen gas packing, obtain green coffee commodity bean.
Embodiment 4: microwave vacuum drying prepares the method for raw coffee bean
The technical solution adopted in the present invention, specifically implements according to following steps:
With red, ripe, without the coffee fresh fruit of pest and disease damage and mechanical damage for raw material, coffee fresh fruit is carried out roguing and removes the foreign material such as cull fruit and earth, then coffee fresh fruit after remove impurity is placed in coffee peel continuously and remove peel and pectin in degumming machine, removes the moisture on raw coffee bean surface through draining step；Then raw coffee bean carrying out three stage microwave vacuum dryings, controls vacuum≤-0.08MPa, baking temperature is 43 DEG C, and material thickness is 4cm, and when first stage microwave power is 2kw, drying time is 35min；Second stage is microwave power when being 1.5kw, and drying time is 25min；Phase III is microwave power when being 0.4kw, and drying time is 90min；It is cooled to room temperature after dry end, adopts aluminium foil bag that parchment coffee bean is carried out nitrogen gas packing, obtain green coffee commodity bean.
Embodiment 5: microwave vacuum drying prepares the method for raw coffee bean
The technical solution adopted in the present invention, specifically implements according to following steps:
With red, ripe, without the coffee fresh fruit of pest and disease damage and mechanical damage for raw material, coffee fresh fruit is carried out roguing and removes the foreign material such as cull fruit and earth, then coffee fresh fruit after remove impurity is placed in coffee peel continuously and remove peel and pectin in degumming machine, removes the moisture on raw coffee bean surface through draining step；Then raw coffee bean carrying out three stage microwave vacuum dryings, controls vacuum≤-0.08MPa, baking temperature is 48 DEG C, and material thickness is 3cm, and when first stage microwave power is 1.5kw, drying time is 40min；Second stage is microwave power when being 1kw, and drying time is 45min；Phase III is microwave power when being 0.5kw, and drying time is 100min；It is cooled to room temperature after dry end, adopts aluminium foil bag that parchment coffee bean is carried out nitrogen gas packing, obtain green coffee commodity bean.
Embodiment 6: coffee bean Indexs measure
With sun dehydration method of the prior art for comparison, the index of coffee bean prepared by method described in the detection embodiment of the present invention 1～5.The assay method reference literature of caffeine and trigonelline (GloessAN,B, KlopproggeB, etal.Comparisonofninecommoncoffeeextractionmethods:instr umentalandsensoryanalysis [J] .EuropeanFoodResearchandTechnology.2013,236:607-627), determination of fat is with reference to GB (GB/T5009.6-2003, the mensuration of fat in food), the mensuration of protein content is with reference to GB (GB5009.5-2010, the mensuration of Protein in Food).
Testing result is table 1 such as:
The index of table 1 microwave vacuum drying technology and prior art gained raw coffee bean contrasts
Note: in every string, different lower case a, b, c represent significant difference (p < 0.05) in 0.05 level.
Visible, method provided by the invention can shorten drying time, reduces moisture content, is effectively retained the content of nutrient substance and flavor substance, and is not result in going mouldy, and its effect is significantly better than prior art (p < 0.05).
Below it is only the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention; can also making some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (10)
1. the drying means of a coffee bean, it is characterised in that adopt the dry coffee bean of microwave vacuum drying method；The microwave power of described microwave vacuum drying is 0.4kw～2.0kw；Drying time is 120min～220min.
2. drying means according to claim 1, it is characterised in that the microwave power of described microwave vacuum drying is:
First stage: microwave power is the dry 25min～40min of 1.5kw～2kw；
Second stage: microwave power is the dry 25min～45min of 1kw～1.5kw；
Phase III: microwave power is the dry 70min～100min of 0.4kw～0.5kw.
3. drying means according to claim 2, it is characterised in that the microwave power of described microwave vacuum drying is:
First stage: microwave power is the dry 30min of 2kw；
Second stage: microwave power is the dry 40min of 1kw；
Phase III: microwave power is the dry 80min of 0.4kw.
4. drying means according to claim 2, it is characterised in that the microwave power of described microwave vacuum drying is:
First stage: microwave power is the dry 35min of 2kw；
Second stage: microwave power is the dry 30min of 1kw；
Phase III: microwave power is the dry 85min of 0.4kw.
5. drying means according to claim 2, it is characterised in that the microwave power of described microwave vacuum drying is:
First stage: microwave power is the dry 25min of 2kw；
Second stage: microwave power is the dry 45min of 1kw；
Phase III: microwave power is the dry 70min of 0.5kw.
6. drying means according to claim 2, it is characterised in that the microwave power of described microwave vacuum drying is:
First stage: microwave power is the dry 35min of 2kw；
Second stage: microwave power is the dry 25min of 1.5kw；
Phase III: microwave power is the dry 90min of 0.4kw.
7. drying means according to claim 2, it is characterised in that the microwave power of described microwave vacuum drying is:
First stage: microwave power is the dry 40min of 1.5kw；
Second stage: microwave power is the dry 45min of 1kw；
Phase III: microwave power is the dry 100min of 0.5kw.
8. the drying means according to any one of claim 1～7, it is characterised in that the vacuum≤-0.08Mpa of described microwave vacuum drying.
9. the drying means according to any one of claim 1～7, it is characterised in that the temperature of described microwave vacuum drying is 40 DEG C～50 DEG C.
10. the drying means according to any one of claim 1～7, it is characterised in that the material thickness of described coffee bean is 2～5cm.
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| CN201610172141.0A CN105795494A (en) | 2016-03-24 | 2016-03-24 | Drying method of coffee beans |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387327A (en) * | 2020-03-30 | 2020-07-10 | 黑龙江八一农垦大学 | Preparation method of green coffee oil |
| CN112167036A (en) * | 2020-09-27 | 2021-01-05 | 湖南米米梦工场科技股份有限公司 | Drying method of germinated brown rice |
| CN114340399A (en) * | 2019-08-30 | 2022-04-12 | 微波化学有限公司 | Roasted cocoa beans and method for roasting raw cocoa beans |
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| US4326114A (en) * | 1978-12-11 | 1982-04-20 | Gerling-Moore, Inc. | Apparatus for microwave roasting of coffee beans |
| EP0465839A1 (en) * | 1990-07-13 | 1992-01-15 | Kurt Satow | Process and device for the squelling, damping or extraction and the subsequent drying |
| JP2008007450A (en) * | 2006-06-28 | 2008-01-17 | T Hasegawa Co Ltd | Method for producing purified chlorogenic acid |
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| CN102388951A (en) * | 2011-11-22 | 2012-03-28 | 中国热带农业科学院香料饮料研究所 | Drying method for dehydration peppercorn |
| CN102499397A (en) * | 2011-11-04 | 2012-06-20 | 昆明理工大学 | Macadamia nut microwave vacuum drying process |
| CN103349137A (en) * | 2013-07-09 | 2013-10-16 | 德宏后谷咖啡有限公司 | Production method for winey coffee beans |
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2016
- 2016-03-24 CN CN201610172141.0A patent/CN105795494A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4326114A (en) * | 1978-12-11 | 1982-04-20 | Gerling-Moore, Inc. | Apparatus for microwave roasting of coffee beans |
| EP0465839A1 (en) * | 1990-07-13 | 1992-01-15 | Kurt Satow | Process and device for the squelling, damping or extraction and the subsequent drying |
| JP2008007450A (en) * | 2006-06-28 | 2008-01-17 | T Hasegawa Co Ltd | Method for producing purified chlorogenic acid |
| CN101816398A (en) * | 2010-04-07 | 2010-09-01 | 集美大学 | Preparation method of microwave vacuum puffing pumpkin chips |
| CN102499397A (en) * | 2011-11-04 | 2012-06-20 | 昆明理工大学 | Macadamia nut microwave vacuum drying process |
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| CN103349137A (en) * | 2013-07-09 | 2013-10-16 | 德宏后谷咖啡有限公司 | Production method for winey coffee beans |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114340399A (en) * | 2019-08-30 | 2022-04-12 | 微波化学有限公司 | Roasted cocoa beans and method for roasting raw cocoa beans |
| CN111387327A (en) * | 2020-03-30 | 2020-07-10 | 黑龙江八一农垦大学 | Preparation method of green coffee oil |
| CN112167036A (en) * | 2020-09-27 | 2021-01-05 | 湖南米米梦工场科技股份有限公司 | Drying method of germinated brown rice |
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