CN105815516A - Vacuum freeze-dried green coffee beans and processing method thereof - Google Patents
Vacuum freeze-dried green coffee beans and processing method thereof Download PDFInfo
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- CN105815516A CN105815516A CN201610167985.6A CN201610167985A CN105815516A CN 105815516 A CN105815516 A CN 105815516A CN 201610167985 A CN201610167985 A CN 201610167985A CN 105815516 A CN105815516 A CN 105815516A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
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Abstract
The invention relates to the field of food preliminary processing and discloses vacuum freeze-dried green coffee beans and a processing method thereof.According to the processing method, fresh coffee fruits are cleaned and drained before being pre-frozen; the fresh coffee fruits are subjected to vacuum freeze-drying at three stages; at the first stage, 30 min is spent, the temperature is raised by gradient to 50-60 DEG C, and constant-temperature drying is carried out for 12.5-14.5 h; at the second stage, 15 min is spent, the temperature is dropped by gradient to 45-55 DEG C, and constant-temperature drying is carried out for 7-9 h; at the third stage, 15 min is spent, the temperature is dropped by gradient to 40-50 DEG C, and constant-temperature drying is carried out for 2-4 h; lastly, the fresh coffee fruits are subjected to shelling and vacuum packaging, and the vacuum freeze-dried green coffee beans are obtained.A peculiar three-stage vacuum freeze-drying process is adopted for preliminary processing of the fresh coffee fruits, the green coffee beans with a good condition and many nutritional substances and flavored active substances are obtained; meanwhile, processing time is shortened in the whole process, and processing efficiency of the coffee preliminary processing industry is improved.
Description
Technical field
The present invention relates to food preliminary working field, particularly relate to a kind of vacuum lyophilization green coffee
Bean and processing method thereof.
Background technology
Coffee is a kind of typical tropical beverage crop, be widely distributed in the torrid zone within north and south latitude 25 degree and
Subtropical zone, has more than 80 countries and regions plantation coffee at present.Coffee has refreshment, profit
Urine, heart tonifying, antioxidation, anti-ageing effect of waiting for a long time, be one of beverage of being loved by the people.China's coffee
Plantation is mainly distributed on the whole province of Hainan Province, south, Yunnan Province and Panzhihua Region, Sichuan Province.Hainan Province is main
Coffea Arabica (I is mainly planted in plantation Coffea canephora (Robusta), Yunnan Province and Sichuan Province
Than card).The preliminary working of coffee mainly uses two ways, and Coffea canephora is based on dry process, little
Grain is planted coffee and is processed as main in a wet process.Being dried is the coffee very important processing ring from fresh fruit to commodity bean
Joint, traditional drying mode is sun dehydration, and its drying time is long, is affected by the external environment big, easily produces
Mildew bean, Anagyris foetida, Dinizia excelsa Ducke, causes raw coffee bean product quality uneven, affects its commodity value.
Vacuum Freezing & Drying Technology is a kind of emerging food drying technology that development in recent years is got up, and has
The features such as drying time is short, cleanliness without any pollution, food is frozen into solid-state, so by a lower temperature
After under vacuum conditions, heating make moisture therein be directly sublimed into gaseous state without liquid, finally make dehydration
Dehydrate.But, existing vacuum freeze-drying technique does not have the technique for coffee fresh fruit,
How to utilize Vacuum Freezing & Drying Technology by caffeine, trigonelline, fat and protein in coffee fresh fruit
Etc. nutritional labeling and active substance remain to greatest extent be coffee industrial field be badly in need of solve ask
Topic.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of vacuum lyophilization raw coffee bean and processing thereof
Method so that the vacuum lyophilization raw coffee bean that described processing method obtains is it can be avoided that coffee fresh fruit coffee
Coffee is because of excessive in the course of processing of, the nutritional labeling such as trigonelline, fat and protein and active substance
Loss, retains its content to greatest extent, shortens process time simultaneously.
To achieve these goals, the present invention provides following technical scheme:
A kind of processing method of vacuum lyophilization raw coffee bean, including:
Step 1, coffee fresh fruit is cleaned, carry out pre-freeze after dewatering；
Coffee fresh fruit after step 2, pre-freeze carries out vacuum lyophilization in three stages, and the first stage is time-consuming
30min gradient increased temperature is to 50-60 DEG C and freeze-day with constant temperature 12.5-14.5h, and second stage is time-consuming 15min ladder
Degree is cooled to 45-55 DEG C of freeze-day with constant temperature 7-9h, and the phase III is that time-consuming 15min gradient cooling is to 40-50 DEG C
Condition freeze-day with constant temperature 2-4h；
Coffee fresh fruit shelling after step 3, vacuum lyophilization, vacuum packaging, it is thus achieved that described vacuum freezing
It is dried raw coffee bean.
For in prior art about the blank present situation of coffee fresh fruit vacuum freeze-drying technique, base of the present invention
In the peculiar multiple structure of coffee fresh fruit itself and physiological property thereof, distinctive three stage vacuum freezings are used to do
Dry mode is processed, it is to avoid the excessive loss of nutritional labeling and active substance, improves raw coffee bean
Condition, be effectively retained flavor components and the nutrient substance of coffee fresh fruit.
Wherein, as preferably, described pre-freeze is:
Coffee fresh fruit after dewatering is put in the freezer of-40 DEG C～-30 DEG C, quick-freezing 4～8h, freeze to coffee
Fresh fruit central temperature is-35 DEG C～-30 DEG C, maintains 1～2h the most again, and pre-freeze is terminated.Meanwhile, institute of the present invention
State and the cleaning of coffee fresh fruit, the processing step of dewatering can be carried out the most as follows:
Siphon flotation, the coffee fresh fruit that will pick, pour in siphon pond, add clear water, and stir,
To remove the foreign material such as floating fruit, branch, leaves, remove coffee fresh fruit surface dirt silt etc. simultaneously；
Dewatering, full coffee fresh fruit siphon floatingly selected dries, residual to remove coffee cherry surface as early as possible
The moisture stayed.
As preferably, vacuum lyophilization described in step 2 uses 20～60Pa vacuums.In the present invention
In detailed description of the invention, described vacuum can be 20Pa, 30Pa, 40Pa, 50Pa or 60Pa.
As preferably, vacuum lyophilization described in step 2 uses-60 DEG C～-30 DEG C of condenser temperatures.At this
In bright detailed description of the invention, described condenser temperature can be-60 DEG C ,-50 DEG C ,-40 DEG C or-30 DEG C.
In the specific embodiment of the invention, one of described step 2 is optional following:
Coffee fresh fruit after pre-freeze carries out vacuum lyophilization in three stages, and the first stage is time-consuming 30min
Gradient increased temperature is to 50 DEG C and freeze-day with constant temperature 14.5h, and second stage is that time-consuming 15min gradient cooling is to 45 DEG C
Freeze-day with constant temperature 8h, the phase III is time-consuming 15min gradient cooling to 40 DEG C of condition freeze-day with constant temperature 4h；
Coffee fresh fruit after pre-freeze carries out vacuum lyophilization in three stages, and the first stage is time-consuming 30min
Gradient increased temperature is to 60 DEG C and freeze-day with constant temperature 13.5h, and second stage is that time-consuming 15min gradient cooling is to 50 DEG C
Freeze-day with constant temperature 9h, the phase III is time-consuming 15min gradient cooling to 45 DEG C of condition freeze-day with constant temperature 2h；
Coffee fresh fruit after pre-freeze carries out vacuum lyophilization in three stages, and the first stage is time-consuming 30min
Gradient increased temperature is to 60 DEG C and freeze-day with constant temperature 12.5h, and second stage is that time-consuming 15min gradient cooling is to 55 DEG C
Freeze-day with constant temperature 7h, the phase III is time-consuming 15min gradient cooling to 50 DEG C of condition freeze-day with constant temperature 3h.
Processing technique of the present invention is applicable to all kind coffee fresh fruits, but is more applicable for medium-sized seed
Coffee fresh fruit, such as Robusta etc., and Coffea Arabica fresh fruit, such as Arabica etc..According to this
The vacuum lyophilization raw coffee bean water content that bright described processing method is obtained is about 12%, and condition is relatively
Good, nutrient substance and Characterization of Odor-active Compounds amount are higher.
In order to verify unique adaptability of processing method of the present invention, the present invention with existing method for airing, two
Stage vacuum freeze-drying method and four stage vacuum freeze-drying methods are as the contrast of the inventive method
Example, is machined to finished product water content to about 12%, with process time, caffeine, trigonelline, fat
And protein content, and mould variability contrasts as measurement index, result shows, the present invention processes
The product that method obtains is superior to each method converted products of comparison in every respect.Thus, the present invention also carries
Supply the vacuum lyophilization raw coffee bean obtained by any one processing method of the present invention.
From above technical scheme, the present invention with distinctive three stage vacuum freeze drying process to coffee
Fresh fruit carries out preliminary working, through the optimization post-treatment of each parameter is obtained the preferable raw coffee bean of condition,
This product remains more nutrient substance and Characterization of Odor-active Compounds, and the health meeting national standard formulation is wanted
Asking, the most whole technique shortens process time, improves the working (machining) efficiency of coffee preliminary working industry.
Detailed description of the invention
The method that the embodiment of the invention discloses a kind of vacuum lyophilization processing coffee bean, art technology
Personnel can use for reference present disclosure, is suitably modified technological parameter and realizes.Special needs to be pointed out is, all
Similar replacement and change apparent to those skilled in the art, they are considered as including
In the present invention.The method utilizing vacuum lyophilization to prepare raw coffee bean of the present invention is by preferably
Embodiment is described, and related personnel substantially can be right in without departing from present invention, spirit and scope
Method described herein and application are modified or suitably change and combine, and realize and apply skill of the present invention
Art.
Below with regard to a kind of vacuum lyophilization raw coffee bean provided by the present invention and the method for processing method thereof
It is described further.
Embodiment 1: vacuum lyophilization raw coffee bean processing method of the present invention
Siphon flotation, the Robusta's coffee fresh fruit that will pick, pour in siphon pond, add clear water,
And stir, to remove the foreign material such as floating fruit, branch, leaves, remove coffee fresh fruit surface dirt silt simultaneously
Deng；
Dewatering, full coffee fresh fruit siphon floatingly selected dries, residual to remove coffee cherry surface as early as possible
The moisture stayed.
Coffee fresh fruit after dewatering is put in the freezer of-40 DEG C, quick-freezing 4h, freezes to coffee fresh fruit center
Temperature is-35 DEG C～-30 DEG C, maintains 1～2h the most again, and pre-freeze is terminated.
Coffee fresh fruit through pre-freeze is proceeded to rapidly in vacuum freeze drier working bin from freezer, control
Vacuum processed is 50Pa, and condenser temperature is-40 DEG C, carries out vacuum lyophilization, first stage in three stages
For time-consuming 30min gradient increased temperature to 50 DEG C and freeze-day with constant temperature 14.5h, second stage is time-consuming 15min ladder
Degree is cooled to 45 DEG C of freeze-day with constant temperature 8h, and the phase III is that time-consuming 15min gradient cooling is to 40 DEG C of condition constant temperature
It is dried 4h；
By the coffee cherry of lyophilizing, use coffee's sheller to slough husk, be raw coffee bean.Seek survival
Coffee bean moisture≤12.5%, the present embodiment raw coffee bean moisture is 12.34%.By dried green coffee
Bean weighs, and is distributed in aluminium foil paper bag, and evacuation is packed.
Embodiment 2: vacuum lyophilization raw coffee bean processing method of the present invention
Siphon flotation, the Robusta's coffee fresh fruit that will pick, pour in siphon pond, add clear water,
And stir, to remove the foreign material such as floating fruit, branch, leaves, remove coffee fresh fruit surface dirt silt simultaneously
Deng；
Dewatering, full coffee fresh fruit siphon floatingly selected dries, residual to remove coffee cherry surface as early as possible
The moisture stayed.
Coffee fresh fruit after dewatering is put in the freezer of-35 DEG C, quick-freezing 6h, freezes to coffee fresh fruit center
Temperature is-35 DEG C～-30 DEG C, maintains 1～2h the most again, and pre-freeze is terminated.
Coffee fresh fruit through pre-freeze is proceeded to rapidly in vacuum freeze drier working bin from freezer, control
Vacuum processed is 40Pa, and condenser temperature is-50 DEG C, carries out vacuum lyophilization, first stage in three stages
For time-consuming 30min gradient increased temperature to 60 DEG C and freeze-day with constant temperature 12.5h, second stage is time-consuming 15min ladder
Degree is cooled to 55 DEG C of freeze-day with constant temperature 7h, and the phase III is that time-consuming 15min gradient cooling is to 50 DEG C of condition constant temperature
It is dried 3h.
By the coffee cherry of lyophilizing, use coffee's sheller to slough husk, be raw coffee bean.Seek survival
Coffee bean moisture≤12.5%, the present embodiment raw coffee bean moisture is 11.86%.By dried green coffee
Bean weighs, and is distributed in aluminium foil paper bag, and evacuation is packed.
Embodiment 3: vacuum lyophilization raw coffee bean processing method of the present invention
Siphon flotation, the Robusta's coffee fresh fruit that will pick, pour in siphon pond, add clear water,
And stir, to remove the foreign material such as floating fruit, branch, leaves, remove coffee fresh fruit surface dirt silt simultaneously
Deng；
Dewatering, full coffee fresh fruit siphon floatingly selected dries, residual to remove coffee cherry surface as early as possible
The moisture stayed.
Coffee fresh fruit after dewatering is put in the freezer of-30 DEG C, quick-freezing 7h, freezes to coffee fresh fruit center
Temperature is-35 DEG C～-30 DEG C, maintains 1～2h the most again, and pre-freeze is terminated.
Coffee fresh fruit through pre-freeze is proceeded to rapidly in vacuum freeze drier working bin from freezer, control
Vacuum processed is 60Pa, and condenser temperature is-30 DEG C, carries out vacuum lyophilization, first stage in three stages
For time-consuming 30min gradient increased temperature to 60 DEG C and freeze-day with constant temperature 13.5h, second stage is time-consuming 15min ladder
Degree is cooled to 50 DEG C of freeze-day with constant temperature 9h, and the phase III is that time-consuming 15min gradient cooling is to 45 DEG C of condition constant temperature
It is dried 2h；
By the coffee cherry of lyophilizing, use coffee's sheller to slough husk, be raw coffee bean.Seek survival
Coffee bean moisture≤12.5%, the present embodiment raw coffee bean moisture is 12.13%.By dried green coffee
Bean weighs, and is distributed in aluminium foil paper bag, and evacuation is packed.
Embodiment 4: contrast test
Processing method of the present invention: embodiment 1-3 method；
Contrast method 1: tradition Exposure to Sunlight method；
Contrast method 2: vacuum lyophilization is carried out in two stages, the first stage is time-consuming 20min gradient
Heating up 55 DEG C and freeze-day with constant temperature 16h, second stage is that time-consuming 20min gradient cooling is to 40 DEG C of freeze-day with constant temperature
12h, remaining is with embodiment 1；
Contrast method 3: vacuum lyophilization is carried out in four stages, the first stage is time-consuming 20min gradient
Being warming up to 60 DEG C and freeze-day with constant temperature 8h, second stage is that time-consuming 15min gradient cooling is to 55 DEG C of freeze-day with constant temperature
8h, the phase III be time-consuming 15min gradient cooling to 45 DEG C of condition freeze-day with constant temperature 7h, fourth stage is
Time-consuming 15min gradient cooling is to 40 DEG C of freeze-day with constant temperature 6h, and remaining is with embodiment 1；
The coffee fresh fruit used is the Coffea canephora fresh fruit Robusta in same quality and source, adds
Work amount is identical, converted products moisture requirement about 12% also≤12.5%, with process time, caffeine,
Trigonelline, Oil content and Protein content, and mould variability contrasts as measurement index, result is shown in
Table 1.
The product contrast of table 1 different processing methods
By upper table it is apparent that the product that processing method of the present invention obtains is superior to comparison in every respect
Each method converted products.
The above method being only intended to understand the present invention and core concept thereof, it is noted that for this
For the those of ordinary skill of technical field, under the premise without departing from the principles of the invention, can be to this
Bright carrying out some improvement and modification, these improve and modify the protection domain also falling into right of the present invention.
Claims (9)
1. the processing method of a vacuum lyophilization raw coffee bean, it is characterised in that including:
Step 1, coffee fresh fruit is cleaned, carry out pre-freeze after dewatering；
Coffee fresh fruit after step 2, pre-freeze carries out vacuum lyophilization in three stages, and the first stage is time-consuming
30min gradient increased temperature is to 50-60 DEG C and freeze-day with constant temperature 12.5-14.5h, and second stage is time-consuming 15min ladder
Degree is cooled to 45-55 DEG C of freeze-day with constant temperature 7-9h, and the phase III is that time-consuming 15min gradient cooling is to 40-50 DEG C
Condition freeze-day with constant temperature 2-4h；
Coffee fresh fruit shelling after step 3, vacuum lyophilization, vacuum packaging, it is thus achieved that described vacuum freezing
It is dried raw coffee bean.
Processing method the most according to claim 1, it is characterised in that described pre-freeze is:
Coffee fresh fruit after dewatering is put in the freezer of-40 DEG C～-30 DEG C, quick-freezing 4～8h, freeze to coffee
Fresh fruit central temperature is-35 DEG C～-30 DEG C, maintains 1～2h the most again, and pre-freeze is terminated.
Processing method the most according to claim 1, it is characterised in that vacuum freezing described in step 2
It is dried and uses 20～60Pa vacuums.
Processing method the most according to claim 1, it is characterised in that vacuum freezing described in step 2
It is dried and uses-60 DEG C～-30 DEG C of condenser temperatures.
Processing method the most according to claim 1, it is characterised in that step 2 is:
Coffee fresh fruit after pre-freeze carries out vacuum lyophilization in three stages, and the first stage is time-consuming 30min
Gradient increased temperature is to 50 DEG C and freeze-day with constant temperature 14.5h, and second stage is that time-consuming 15min gradient cooling is to 45 DEG C
Freeze-day with constant temperature 8h, the phase III is time-consuming 15min gradient cooling to 40 DEG C of condition freeze-day with constant temperature 4h.
Processing method the most according to claim 1, it is characterised in that step 2 is:
Coffee fresh fruit after pre-freeze carries out vacuum lyophilization in three stages, and the first stage is time-consuming 30min
Gradient increased temperature is to 60 DEG C and freeze-day with constant temperature 13.5h, and second stage is that time-consuming 15min gradient cooling is to 50 DEG C
Freeze-day with constant temperature 9h, the phase III is time-consuming 15min gradient cooling to 45 DEG C of condition freeze-day with constant temperature 2h.
Processing method the most according to claim 1, it is characterised in that step 2 is:
Coffee fresh fruit after pre-freeze carries out vacuum lyophilization in three stages, and the first stage is time-consuming 30min
Gradient increased temperature is to 60 DEG C and freeze-day with constant temperature 12.5h, and second stage is that time-consuming 15min gradient cooling is to 55 DEG C
Freeze-day with constant temperature 7h, the phase III is time-consuming 15min gradient cooling to 50 DEG C of condition freeze-day with constant temperature 3h.
Processing method the most according to claim 1, it is characterised in that described coffee fresh fruit is medium-sized seed
Coffee fresh fruit and Coffea Arabica fresh fruit.
9. the vacuum lyophilization raw coffee bean that processing method described in claim 1-8 any one obtains.
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| CN201610167985.6A CN105815516B (en) | 2016-03-23 | 2016-03-23 | A kind of vacuum lyophilization raw coffee bean and its processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538916A (en) * | 2016-10-25 | 2017-03-29 | 华南理工大学 | A kind of processing method and technique of coffee fresh fruit |
| CN113424980A (en) * | 2021-06-22 | 2021-09-24 | 云南中烟新材料科技有限公司 | Preparation method and application of coffee tobacco flavor |
| WO2023103210A1 (en) * | 2021-12-08 | 2023-06-15 | 刘舜尧 | Coffee bean peeling method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4169164A (en) * | 1977-12-23 | 1979-09-25 | Hills Bros. Coffee, Inc. | Low density coffee roasting process |
| US4540591A (en) * | 1982-11-08 | 1985-09-10 | General Foods Corporation | Robusta coffee steaming, roasting and blending method |
| US20090220645A1 (en) * | 2008-02-25 | 2009-09-03 | Luis Federico Martinez | Quality Enhancement of Coffee Beans by Acid and Enzyme Treatment |
-
2016
- 2016-03-23 CN CN201610167985.6A patent/CN105815516B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4169164A (en) * | 1977-12-23 | 1979-09-25 | Hills Bros. Coffee, Inc. | Low density coffee roasting process |
| US4540591A (en) * | 1982-11-08 | 1985-09-10 | General Foods Corporation | Robusta coffee steaming, roasting and blending method |
| US20090220645A1 (en) * | 2008-02-25 | 2009-09-03 | Luis Federico Martinez | Quality Enhancement of Coffee Beans by Acid and Enzyme Treatment |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538916A (en) * | 2016-10-25 | 2017-03-29 | 华南理工大学 | A kind of processing method and technique of coffee fresh fruit |
| CN113424980A (en) * | 2021-06-22 | 2021-09-24 | 云南中烟新材料科技有限公司 | Preparation method and application of coffee tobacco flavor |
| CN113424980B (en) * | 2021-06-22 | 2023-03-17 | 云南中烟新材料科技有限公司 | Preparation method and application of coffee tobacco flavor |
| WO2023103210A1 (en) * | 2021-12-08 | 2023-06-15 | 刘舜尧 | Coffee bean peeling method |
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| Publication number | Publication date |
|---|---|
| CN105815516B (en) | 2017-03-15 |
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