CN106538916A - A kind of processing method and technique of coffee fresh fruit - Google Patents
A kind of processing method and technique of coffee fresh fruit Download PDFInfo
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- CN106538916A CN106538916A CN201610932920.6A CN201610932920A CN106538916A CN 106538916 A CN106538916 A CN 106538916A CN 201610932920 A CN201610932920 A CN 201610932920A CN 106538916 A CN106538916 A CN 106538916A
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 206
- 235000016213 coffee Nutrition 0.000 title claims abstract description 204
- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 147
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 121
- 230000018044 dehydration Effects 0.000 claims abstract description 40
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 238000001704 evaporation Methods 0.000 claims abstract description 14
- 230000008020 evaporation Effects 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 240000007154 Coffea arabica Species 0.000 claims description 197
- 241001504664 Crossocheilus latius Species 0.000 claims description 34
- 235000013305 food Nutrition 0.000 claims description 33
- 235000013399 edible fruits Nutrition 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 16
- 235000015097 nutrients Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 235000016709 nutrition Nutrition 0.000 claims description 10
- 230000035764 nutrition Effects 0.000 claims description 10
- 235000013361 beverage Nutrition 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 230000008520 organization Effects 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 4
- 235000008935 nutritious Nutrition 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 230000001133 acceleration Effects 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 238000007667 floating Methods 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 230000005484 gravity Effects 0.000 claims description 3
- 235000014058 juice drink Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 230000000737 periodic effect Effects 0.000 claims description 2
- 238000009923 sugaring Methods 0.000 claims description 2
- 238000002207 thermal evaporation Methods 0.000 claims description 2
- 239000000606 toothpaste Substances 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 3
- 239000004575 stone Substances 0.000 abstract description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000000356 contaminant Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 229910017053 inorganic salt Inorganic materials 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000008235 industrial water Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides the processing method and technique of a kind of coffee fresh fruit, the processing method includes：Coffee fresh fruit cleaning, coffee fresh fruit rub stones roller, coffee fresh fruit dehydration, coffee bean separate with coffee bean shell, coffee bean production and coffee bean shell product making.The present invention overcomes the shortcoming and defect that existing coffee fresh fruit process technology is present, coffee fresh fruit is allowed in the case where de- peel and sarcocarp is not carried out, directly it is heated dehydration by evaporation in airing bed, on the premise of the original flavor of holding and raising coffee bean, simultaneously to peel and sarcocarp higher value application, the utilization rate of coffee fresh fruit is improved.Not only technique is advanced, simple to operate for the present invention, and effectively improves the utilization rate of coffee fresh fruit, stabilizes coffee bean quality, also reduces the pollution to environment.
Description
Technical field
The invention belongs to diet product technical field, is related to a kind of Coffee Production process technology, and in particular to a kind of coffee
The processing method and technique of fresh fruit.
Background technology
Coffee bean is one of three big beverage crops of the world, and its yield, consumption figure and economic worth occupy first place in the world.At present
The primary processing of coffee mainly include harvestings of coffee fresh fruit, fresh fruit classification, decortication, degumming, drying, cleaning sort, shell, being classified,
The links such as packaging.The wherein processing of coffee fresh fruit adopts fermentation degumming, this mistake mainly using WATER-WASHING METHOD process after bean shelling
Journey is carried out in fermentation vat, and fermentation vat mostly is outdoor layout, and sweat is very big by such environmental effects such as temperature, fermentation liquid without
Reclamation set, fermented bacterium breeding is slow, long the production cycle, and operator grasps mostly attenuation degree by rule of thumb, produces coffee bean matter
Measure unstable, water consumption larger；Coffee bean only accounts for the 18.42% of coffee fresh fruit, and the main inclusions of sarcocarp of coffee fresh fruit are egg
The nutrient substance such as white matter, sugar, a small amount of caffeine, fiber and inorganic salt, with very big value of exploiting and utilizing.As coffee is planted
Drench with rain in the torrid zone, remote mountain areas, being to reduce coffee fresh fruit processed nearby is taken cost of transportation more, fresh fruit collection period 3 to 4
Month, it is difficult to large-scale production.
At present due in the coffee fresh fruit course of processing substantial amounts of coffee fresh fruit peel, sarcocarp be changed into producing garbage, in water
Biochemical reaction is issued with air oxidation and produces substantial amounts of acid contaminant, cause environmental pollution serious.
The content of the invention
For the shortcoming and defect for overcoming existing coffee fresh fruit process technology to exist, it is fresh that the purpose of invention is to provide a kind of coffee
The processing method and technique of fruit, allows coffee fresh fruit using dehydration by evaporation process of being directly heated, keeps and improve the original of coffee bean
Local flavor, in the utilization rate for improving coffee fresh fruit simultaneously as no longer carrying out de- peel and sarcocarp, makes peel and the fruit of coffee fresh fruit
Meat has obtained higher value application, solves the problems referred to above present in the process technology of existing coffee fresh fruit.
The technical solution adopted in the present invention is, a kind of processing method of coffee fresh fruit, and the processing method includes：Coffee is fresh
Fruit cleaning, coffee fresh fruit rub that stones roller, coffee fresh fruit are dehydrated, coffee bean is separated with coffee bean shell, coffee bean production and coffee
Bean shell product makes；
(1) coffee fresh fruit cleaning：The coffee fresh fruit of harvesting is adopted into back flushing, the ash on coffee fresh fruit peel is removed
Dirt, while removing precocious dry fruit and the green fruit of immaturity by gravity floatation, last one matting is rinsed for clear water, reaches food
Grade fruit and vegerable cleannes, are easy to the redevelopment of coffee fresh fruit peel and sarcocarp to utilize；
(2) coffee fresh fruit rubs stone roller：Cleaned coffee fresh fruit carries out alternately rubbing clockwise and anticlockwise into mill is rubbed
Grind, grinding pressure is rubbed in control, sarcocarp is extruded, rubs stone roller deformation on the premise of coffee fresh fruit peel is not racked, make pulp thin
Born of the same parents' tear, structure organization liquefied；
(3) coffee fresh fruit dehydration：Through rubbing the coffee fresh fruit of stone roller dry in the sun or auxiliary heating evaporation dehydration, coffee under sunlight
Coffee fresh fruit (moisture>80%) become coffee dry fruit (moisture 11～13%)；In dehydration coffee fresh fruit peel and
Nutrient concentrations in sarcocarp dehydration shrinkage, sarcocarp are improved, and coffee bean accelerates to absorb nutrient substance, raising coffee bean in sarcocarp
Original flavor；
(4) coffee bean is separated with coffee bean shell：Coffee fresh fruit sarcocarp and coffee bean component, density variation are larger, after dehydration
It is layered because change in volume is larger and departs from, Jing mechanical presses rub stone roller with the hands makes coffee bean separate with coffee bean shell, then carry out sorting and is divided into coffee
Coffee bean and coffee bean shell two parts；
(5) coffee bean production：Coffee bean is baked, grind, coffee liquid is made in extraction, and coffee liquid can make list
Product, the various fancy coffees of preparation, it can also be used to and various coffee food is made in the mixing of various food materials；
(6) coffee bean shell product makes：Coffee bean shell is baked, crushing, and directly extraction is made a not only nutrition but also refreshed oneself
The beverage of refreshment, can also add flavoring agent and make various beverage and mix with other food materials and make various coffee food.
Present invention also offers implementing the technique of above-mentioned coffee fresh fruit processing method, the processing step is as follows：
(1) coffee fresh fruit cleaning：Coffee fresh fruit is poured into pond, allows water level to exceed more than 10 centimetres of coffee fresh fruit, stirring 3
Depart from～8 minutes the dust on coffee fresh fruit peel to incorporate in water；By the precocious coffee dry fruit of the density little floating water surface and not
Ripe green fruit removes, and leaves ripe coffee fresh fruit；Coffee fresh fruit adopts countercurrent washing, last one matting to rinse for clear water
The coffee fresh fruit of maturation is made to reach food stage fruit and vegerable cleannes.
(2) coffee fresh fruit rubs stone roller：Cleaned coffee fresh fruit input coffee fresh fruit is rubbed mill and rubs stone roller, and coffee fresh fruit rubs stone roller
Machine roll flute pastes food stage rubber cover, rubs grinding pressure (0.1～5bar) and is adjustably controlled, clockwise and square counterclockwise
Stone roller is rubbed to alternating, sarcocarp is extruded, is rubbed stone roller deformation on the premise of coffee fresh fruit peel is not racked, pulp cell gradually tears
Split, structure organization liquefied, in coffee fresh fruit sarcocarp, the adhesion of hydrone and other component of organization reduces, improves coffee fresh fruit
It is heated dehydration by evaporation efficiency.
(3) coffee fresh fruit dehydration：Through rubbing stone roller coffee fresh fruit be input into coffee fresh fruit airing bed (from the ground 50 centimetres with
On), under sunlight, dry in the sun or auxiliary heating source for heating make moisture evaporation；Coffee fresh fruit (moisture>80%) become coffee
During coffee dry fruit (moisture 11～13%) (10～45 days), periodic agitation stirs coffee fresh fruit (1～10 time/5 hours)
Make which be heated evenly dehydration, reduce coffee bean and be dehydrated uneven and deformation occur；Coffee fresh fruit peel dehydration shrinkage is extruded and fruit
Meat dehydration improves nutrient concentrations, and in coffee bean acceleration absorption sarcocarp, the nutrient substance such as protein, sugar, increases coffee bean
Nutrition content, raising coffee bean original flavor.
(4) coffee bean is separated with coffee bean shell：Coffee dry fruit (moisture 11～13%) is input into into coffee bean hulling machine,
Jing mechanical presses rub stone roller with the hands makes coffee bean shell rupture crushing, opens blower fan (0.5～3bar of wind pressure) and coffee bean shell fragment blows off
Coffee bean, completes the sorting of coffee bean and coffee bean shell.
(5) coffee bean production：Coffee bean is carried out respectively either shallow baking (<193 DEG C), moderate bakee (93 DEG C～205
DEG C), depth bakee (>205 DEG C), to make differently flavoured coffee；With 86 DEG C after the size-reduced grinding of coffee bean for having bakeed
～96 DEG C of boiled water extract the coffee liquid of Different Nutrition component content, and the coffee liquid with coffee bean original flavor is made directly to drink
Product；The flavoring agents such as coffee liquid sugaring, milk can be made into various fancy coffee beverages, also coffee liquid and various food materials can be mixed
Make various coffee food.
(6) coffee bean shell product makes：It is (aqueous that coffee bean shell bakees dehydration<6%) crushed after, with 86 DEG C～96 DEG C
Boiled water extraction obtains the extract of Different Nutrition component content, and extract is nutritious, refreshment juice drinks (containing few
Amount caffeine composition)；Brewed with boiled water with Folium Camelliae sinensis mixing after coffee bean shell is crushed, make various coffee teabag drink, also can be direct
It is added into various food materials and makes various coffee food.
A kind of processing method of coffee fresh fruit of the present invention, compared with prior art, has the advantage that：
(1), coffee fresh fruit does not remove coffee fresh fruit peel and sarcocarp, and energy heats evaporation is shone or aided in using solar irradiation
Dehydration, moisture>80% coffee fresh fruit becomes the coffee dry fruit that moisture is 11～13%, and the course of processing is cleaned, subtracted
Few industrial water, energy-conserving and environment-protective.
(2), coffee bean only accounts for the 18.42% of coffee fresh fruit, as in the course of processing, substantial amounts of fresh fruit skin, sarcocarp etc. are direct
Be heated dehydration by evaporation, therefore avoids and a large amount of acid contaminants produced by water, air generation chemical reaction, effectively reduces ring
Pollute in border.
(3), due to moisture expanded by heating in coffee fresh fruit thermal dehydration process mesocarp dehydration condensation, sarcocarp, it is being heated
In the presence of extruding so that the nutrient substance such as sugar in sarcocarp is absorbed by coffee bean, the nutrient substance for increasing coffee bean contains
Amount, coffee bean original flavor more enrich.
(4), in the course of processing dehydration by evaporation that is directly heated such as substantial amounts of fresh fruit skin, sarcocarp to moisture<13%, peel
With sarcocarp containing the nutrient substance such as protein, crude fat, crude fibre, sugar and inorganic salt, can directly extract that making is nutritious, carry
The beverage of refreshing refreshment, also can be mixed the various coffee food of making, improve the utilization rate of coffee fresh fruit with various food materials.
(5), coffee fresh fruit is not removed coffee fresh fruit peel and sarcocarp by the present invention, is shone using solar irradiation or is aided in heat energy
Heating evaporation is dehydrated, processing procedure mechanical processing frictionally damage, the generation of the damaged coffee bean of reduction, effectively improves coffee bean product
Matter.
(6), coffee bean is completed under coffee fresh fruit peel and sarcocarp parcel in the airing bed on more than 0.5 meter of ground
Dry in the sun be heated dehydration by evaporation process, do not affected by ground and surrounding debris abnormal smells from the patient, in the coffee bean course of processing being avoided completely
The Earthy Taste and herbaceous taste of appearance, holding coffee is bright, clean original flavor.
(7), the technological process of this coffee fresh fruit processing method it is short, without complicated chemical reaction process, easy operation control is raw
Product product quality is stable, defect rate is low, it is possible to decrease production cost, improve production efficiency.
Description of the drawings
Fig. 1 is the processing method flow chart of coffee fresh fruit of the present invention.
Specific embodiment
The present invention is described in detail with reference to the accompanying drawings and detailed description.
A kind of processing method of coffee fresh fruit, as shown in figure 1, the processing method includes：The cleaning of coffee fresh fruit, coffee fresh fruit
Rub stone roller, coffee fresh fruit dehydration, coffee bean separates with coffee bean shell, coffee bean production and coffee bean shell product making.
(1) coffee fresh fruit cleaning：The coffee fresh fruit of harvesting is adopted into back flushing, the ash on coffee fresh fruit peel is removed
Dirt, while removing precocious dry fruit and the green fruit of immaturity by gravity floatation, last one matting is rinsed for clear water, reaches food
Grade fruit and vegerable cleannes, are easy to the redevelopment of coffee fresh fruit peel and sarcocarp to utilize；
(2) coffee fresh fruit rubs stone roller：Cleaned coffee fresh fruit carries out alternately rubbing clockwise and anticlockwise into mill is rubbed
Grind, grinding pressure is rubbed in control, sarcocarp is extruded, rubs stone roller deformation on the premise of coffee fresh fruit peel is not racked, make pulp thin
Born of the same parents' tear, structure organization liquefied；
(3) coffee fresh fruit dehydration：Through rubbing the coffee fresh fruit of stone roller dry in the sun or auxiliary heating evaporation dehydration, coffee under sunlight
Coffee fresh fruit (moisture>80%) become coffee dry fruit (moisture 11～13%)；In dehydration coffee fresh fruit peel and
Nutrient concentrations in sarcocarp dehydration shrinkage, sarcocarp are improved, and coffee bean accelerates to absorb nutrient substance, raising coffee bean in sarcocarp
Original flavor；
(4) coffee bean is separated with coffee bean shell：Coffee fresh fruit sarcocarp and coffee bean component, density variation are larger, after dehydration
It is layered because change in volume is larger and departs from, Jing mechanical presses rub stone roller with the hands makes coffee bean separate with coffee bean shell, then carry out sorting and is divided into coffee
Coffee bean and coffee bean shell two parts；
(5) coffee bean production：Coffee bean is baked, grind, coffee liquid is made in extraction, and coffee liquid can make list
Product, the various fancy coffees of preparation, it can also be used to and various coffee food is made in the mixing of various food materials；
(6) coffee bean shell product makes：Coffee bean shell is baked, crushing, and directly extraction is made a not only nutrition but also refreshed oneself
The beverage of refreshment, can also add flavoring agent and make various beverage and mix with other food materials and make various coffee food.
Embodiment
(1) coffee fresh fruit cleaning：100KG coffee fresh fruits are poured into pond, allow water level to exceed more than 10 centimetres of coffee fresh fruit,
Stirring makes the dust disengaging on coffee fresh fruit peel incorporate in water for 8 minutes；By it is density little floating the water surface precocious coffee dry fruit with
Green fruit removes immaturity, leaves ripe coffee fresh fruit；Coffee fresh fruit adopts countercurrent washing, last one matting to adopt clear water
Rinse, make the coffee fresh fruit of maturation reach food stage fruit and vegerable cleannes.
(2) coffee fresh fruit rubs stone roller：Cleaned coffee fresh fruit is delivered to coffee fresh fruit to be rubbed mill and rubs stone roller, and coffee fresh fruit is rubbed
Mill roll flute pastes food stage rubber cover, rubs grinding pressure and adjusts control in 1bar, and clockwise and counterclockwise is handed over
For rubbing stone roller, on the premise of coffee fresh fruit peel is not racked by sarcocarp extruding, rub stone roller deformation, pulp cell gradually tears,
Structure organization liquefied, in coffee fresh fruit sarcocarp, the adhesion of hydrone and other component of organization reduces, improves coffee fresh fruit and receive
Thermal evaporation dewatering efficiency.
(3) coffee fresh fruit dehydration：Coffee fresh fruit through rubbing stone roller is delivered to more than 50 centimetres from the ground of coffee fresh fruit and dries in the air
Bed is shone, dry in the sun or auxiliary heating source for heating make moisture evaporation under sunlight；Dry in the sun process is 30 days, and daily 5 hours 1 time fixed
Coffee fresh fruit is stirred in phase stirring so as to be heated evenly dehydration, is reduced coffee bean and is dehydrated uneven and deformation occur；By moisture
>80% coffee fresh fruit becomes the coffee dry fruit that moisture is 11～13%.
(4) coffee bean is separated with coffee bean shell：By the coffee dry fruit input coffee bean hulling machine of moisture 11～13%,
Jing mechanical presses are rubbed stone roller with the hands and rupture coffee bean shell and crush, and (coffee bean shell fragment is blown off coffee by wind pressure 2bar to open blower fan
Bean, completes the sorting of coffee bean and coffee bean shell.
(5) coffee bean production：Coffee bean carries out 180 DEG C of either shallow bakings, 150 DEG C of moderate bakings, 210 DEG C of depth respectively
Bakee, to make differently flavoured coffee；Different Nutrition is extracted with 90 DEG C of boiled water after the size-reduced grinding of coffee bean for having bakeed
The coffee liquid of component content.
(6) coffee bean shell product makes：Coffee bean shell bakees dehydration moisture<Crushed after 6%, with 96 DEG C of boiled water
Extraction obtains the extract of Different Nutrition component content, and extract is nutritious, refreshment juice drinks (containing a small amount of coffee
Coffee is because of composition)；Brewed with boiled water with Folium Camelliae sinensis mixing after coffee bean shell is crushed, make various coffee teabag drink, also directly can add
Enter various food materials and make various coffee food.
Above-mentioned embodiment is an example of the present invention, is not intended to limit enforcement and the interest field of invention, all
The equivalence changes made according to the content described in the present patent application scope of patent protection and modification, all should be included in the present patent application
In the scope of the claims.
Claims (2)
1. a kind of processing method of coffee fresh fruit, it is characterised in that the processing method includes：The cleaning of coffee fresh fruit, coffee fresh fruit
Rub stone roller, coffee fresh fruit dehydration, coffee bean separates with coffee bean shell, coffee bean production and coffee bean shell product making；
(1) coffee fresh fruit cleaning：The coffee fresh fruit of harvesting is adopted into back flushing, the dust on coffee fresh fruit peel is removed, together
When precocious dry fruit and the green fruit of immaturity are removed by gravity floatation, last one matting is clear water flushing, reaches food stage
Fruit and vegerable cleannes, are easy to the redevelopment of coffee fresh fruit peel and sarcocarp to utilize；
(2) coffee fresh fruit rubs stone roller：Cleaned coffee fresh fruit carries out alternately rubbing stone roller clockwise and anticlockwise into mill is rubbed, and controls
System rubs grinding pressure, extrudes, rubs stone roller deformation sarcocarp, tear pulp cell on the premise of coffee fresh fruit peel is not racked
Split, structure organization liquefied；
(3) coffee fresh fruit dehydration：Coffee fresh fruit dry in the sun or auxiliary heating evaporation dehydration under sunlight through rubbing stone roller, coffee are fresh
Really (moisture>80%) become coffee dry fruit (moisture 11～13%)；Coffee fresh fruit peel and sarcocarp in dehydration
Nutrient concentrations in dehydration shrinkage, sarcocarp are improved, and in coffee bean acceleration absorption sarcocarp, nutrient substance, raising coffee bean are original
Local flavor；
(4) coffee bean is separated with coffee bean shell：Coffee fresh fruit sarcocarp and coffee bean component, density variation are larger, because of body after dehydration
Accumulate and change greatly layering disengaging, Jing mechanical presses rub stone roller with the hands makes coffee bean separate with coffee bean shell, then carry out sorting and be divided into coffee bean
With coffee bean shell two parts；
(5) coffee bean production：Coffee bean is baked, grind, coffee liquid is made in extraction, and coffee liquid can be made single product, be matched somebody with somebody
Make various fancy coffees, it can also be used to and various coffee food is made in the mixing of various food materials；
(6) coffee bean shell product makes：Coffee bean shell is baked, crushing, and a not only nutrition but also refreshment are made in directly extraction
Beverage, can also add flavoring agent and make various beverage and mix with other food materials and make various coffee food.
2. a kind of technique for implementing coffee fresh fruit processing method as claimed in claim 1, it is characterised in that the processing step is such as
Under：
(1) coffee fresh fruit cleaning：Coffee fresh fruit is poured into pond, allows water level to exceed more than 10 centimetres of coffee fresh fruit, stirring 3～8
Minute makes the dust disengaging on coffee fresh fruit peel incorporate in water；By the precocious coffee dry fruit of the density little floating water surface and immaturity
Green fruit removes, and leaves ripe coffee fresh fruit；Coffee fresh fruit adopts countercurrent washing, and last one matting is that clear water flushing makes into
Ripe coffee fresh fruit reaches food stage fruit and vegerable cleannes；
(2) coffee fresh fruit rubs stone roller：Cleaned coffee fresh fruit input coffee fresh fruit is rubbed mill and rubs stone roller, and coffee fresh fruit rubs mill mill
Tooth pastes food stage rubber cover, rubs grinding pressure (0.1～5bar) and is adjustably controlled, and clockwise and counterclockwise is handed over
For rubbing stone roller, on the premise of coffee fresh fruit peel is not racked by sarcocarp extruding, rub stone roller deformation, pulp cell gradually tears,
Structure organization liquefied, in coffee fresh fruit sarcocarp, the adhesion of hydrone and other component of organization reduces, improves coffee fresh fruit and receive
Thermal evaporation dewatering efficiency；
(3) coffee fresh fruit dehydration：Coffee fresh fruit through rubbing stone roller is input into coffee fresh fruit airing bed (from the ground more than 50 centimetres),
Under sunlight, dry in the sun or auxiliary heating source for heating make moisture evaporation；Coffee fresh fruit (moisture>80%) become coffee dry fruit
During (moisture 11～13%) (10～45 days), periodic agitation stirs coffee fresh fruit (1～10 time/5 hours) receives which
Hot uniform dehydration, reduces coffee bean and is dehydrated uneven and deformation occur；Coffee fresh fruit peel dehydration shrinkage is extruded and sarcocarp dehydration
Improve nutrient concentrations, the nutrient substance such as protein, sugar, increases coffee bean nutrient in coffee bean acceleration absorption sarcocarp
Matter content, raising coffee bean original flavor；
(4) coffee bean is separated with coffee bean shell：Coffee dry fruit (moisture 11～13%) is input into into coffee bean hulling machine, Jing machines
Tool extruding is rubbed stone roller with the hands and ruptures coffee bean shell and crushes, open blower fan (0.5～3bar of wind pressure) and coffee bean shell fragment blows off coffee
Bean, completes the sorting of coffee bean and coffee bean shell；
(5) coffee bean production：Coffee bean is carried out respectively either shallow baking (<193 DEG C), moderate bakee (93 DEG C～205 DEG C),
Depth baking (>205 DEG C), to make differently flavoured coffee；With 86 DEG C～96 after the size-reduced grinding of coffee bean for having bakeed
DEG C boiled water extracts the coffee liquid of Different Nutrition component content, and the coffee liquid with coffee bean original flavor is made direct beverage；Will
The flavoring agents such as coffee liquid sugaring, milk can make various fancy coffee beverages, also can make coffee liquid and the mixing of various food materials
Various coffee food；
(6) coffee bean shell product makes：It is (aqueous that coffee bean shell bakees dehydration<6%) crushed after, with 86 DEG C～96 DEG C boiled water
Extraction obtains the extract of Different Nutrition component content, and extract is nutritious, refreshment juice drinks (containing a small amount of coffee
Coffee is because of composition)；Brewed with boiled water with Folium Camelliae sinensis mixing after coffee bean shell is crushed, make various coffee teabag drink, also directly can add
Enter various food materials and make various coffee food.
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| 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 |
| CN108208275A (en) * | 2018-01-05 | 2018-06-29 | 昆明康立信电子机械有限公司 | Coffee fresh fruit rapid aging drying and processing method |
| CN109043068A (en) * | 2018-07-19 | 2018-12-21 | 张涛 | A kind of coffee product processing technology using Auxiliary Liquid Material frying |
| CN109259026A (en) * | 2018-11-30 | 2019-01-25 | 浙江海洋大学 | A kind of compound probiotic beverage and preparation method thereof |
| CN111589315A (en) * | 2020-05-27 | 2020-08-28 | 华南理工大学 | Coffee fragrant wine preparation system and process |
| CN112136945A (en) * | 2020-09-22 | 2020-12-29 | 云南肆只猫实业有限公司 | A fresh fruit desquamation fermenting installation for baking coffee bean production |
| CN113142524A (en) * | 2021-05-17 | 2021-07-23 | 昆明理工大学 | Coffee jam and preparation method thereof |
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| 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 |
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| CN109259026A (en) * | 2018-11-30 | 2019-01-25 | 浙江海洋大学 | A kind of compound probiotic beverage and preparation method thereof |
| CN111589315A (en) * | 2020-05-27 | 2020-08-28 | 华南理工大学 | Coffee fragrant wine preparation system and process |
| CN111589315B (en) * | 2020-05-27 | 2023-12-19 | 华南理工大学 | Coffee flavored wine preparation system and process |
| CN112136945A (en) * | 2020-09-22 | 2020-12-29 | 云南肆只猫实业有限公司 | A fresh fruit desquamation fermenting installation for baking coffee bean production |
| CN113142524A (en) * | 2021-05-17 | 2021-07-23 | 昆明理工大学 | Coffee jam and preparation method thereof |
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