CN107372981A - A kind of coffee bean and its processing technology for effectively improving quality of coffee - Google Patents
A kind of coffee bean and its processing technology for effectively improving quality of coffee Download PDFInfo
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- CN107372981A CN107372981A CN201710750694.4A CN201710750694A CN107372981A CN 107372981 A CN107372981 A CN 107372981A CN 201710750694 A CN201710750694 A CN 201710750694A CN 107372981 A CN107372981 A CN 107372981A
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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
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Abstract
The invention discloses a kind of coffee bean and its processing technology for effectively improving quality of coffee, coffee bean of the present invention be boiled using coffee fresh fruit through over cleaning, de- pericarp, halogen, wash beans, the process of drying is prepared, resulting coffee bean gives off a strong fragrance, without different odor, granularity ＞ 0.65cm, defect beans≤6%, exogenous impurity≤0.1%, moisture≤12.0%, ash content≤5.5%, caffeine >=0.8%, broken beans rate≤3 5%, mould beans rate≤1%.The present invention, which realizes, combines normal wet degumming tech with mechanical wet method degumming tech, it not only avoid the problem of degumming efficiency is low, the water-soluble substances in coffee is lost in and effectively reduce the broken beans rate of coffee bean, high-efficient simple has carried out the removing of pectin simultaneously, obtained coffee bean quality is high, and obtained coffee is in good taste.
Description
Technical field
The invention belongs to coffee Primary processing technology field, and in particular to a kind of coffee bean for effectively improving quality of coffee and its
Processing technology.
Background technology
At present in Yunnan Province, mainly there are two kinds for the processing technology that coffee largely produces,《NY/T 606-2011 are small
Grain kind coffee Primary processing technology specification》In, respectively 5.1 normal wet processing and 5.2 mechanical wet processing, but two
Kind processing technology removes beans to the pectin of coffee bean and shortcoming all be present.
Normal wet processing and utilization clear water soaks the coffee bean through decortication, in 20 DEG C or so of temperature, is sent out through 12h -24h
Ferment, remove coffee pectin；Pectin rinsed clean is soaked into 12h or so with clear water again with clear water.The coffee bean of the technique is in water
Soaking and be up to 24h -36h total times, the water-soluble substances in coffee is largely lost in, and this can cause coffee yield to reduce 3%-5%,
And quality of coffee is greatly reduced.
In mechanical wet processing, degumming machine is caused with glue coffee bean in the cylinder inward turning with elongated elliptical aperture using current
Turn, by contact of the coffee bean with cylindrical wall, allow pectin to be struck off by elliptical aperture.The coffee bean of the technique is striking off the same of pectin
When, and make the direct fragmentation of part coffee bean, cause damage, through statistics, the broken beans rate of coffee bean of machining is about 1%-
2%。
For case above, it is necessary to invent a kind of coffee bean and its processing technology for effectively improving quality of coffee.
The content of the invention
The first object of the present invention is to provide a kind of coffee bean for effectively improving quality of coffee, the second object of the present invention
It is to provide a kind of processing technology for the coffee bean for effectively improving quality of coffee.
The first object of the present invention is achieved in that described coffee bean is through over cleaning, de- fruit using coffee fresh fruit
Skin, halogen boil, wash beans, the process of drying is prepared, and resulting coffee bean gives off a strong fragrance, without different odor, granularity ＞ 0.65cm,
Defect beans≤6%, exogenous impurity≤0.1%, moisture≤12.0%, ash content≤5.5%, caffeine >=0.8%, broken beans rate≤3-5% are mould
Beans rate≤1%.
The second object of the present invention, which is achieved in that, to be comprised the following steps：
1）Fresh fruit cleans：Coffee fresh fruit is put into siphon pond, injected clear water, cleaned, removes dust, stone, branches and leaves；
2）De- pericarp：The coffee fresh fruit through over cleaning is peeled with peeling machine, the coffee bean peeling rate through decortication>95%,
Breakage rate<4%, the coffee fresh fruit lay-by time of harvesting<12h；
3）Halogen boils：By the coffee bean for having sloughed pericarp in the 1-5% salt solution of boiling, boil 8 ~ 20 minutes；
4）Wash beans：Coffee bean after halogen boils processing, is fully stirred rubbing with flowing water, by the fruit on beans surface washing beans pond
Glue rinsed clean；
5）Dry：It is 11%-12% by clean coffee bean drying to water content, described drying means has two kinds, as follows：
Method one：It is placed on after clean coffee bean is filtered dry on the drying frame on threshing ground, drying thickness control is 5cm ~ 10cm,
It is 11%-12% to dry to beans water content；
Method two：It is dried using rotary drier, drying temperature control is 45 DEG C, drying time 30h-35h, is dried to beans
Grain water content is 11%-12%.
Compared with prior art, beneficial effects of the present invention：
1st, the present invention is improved based on produced problem in the existing coffee normal wet processing in Yunnan and mechanical wet processing,
The degumming tech of coffee bean is improved, while stabilization of coffee yield, effectively improves the quality of coffee bean.
2nd, the present invention realizes and combines normal wet degumming tech with mechanical wet method degumming tech, not only avoid de-
The problem of glue efficiency is low, water-soluble substances in coffee is lost in and effectively reduce the broken beans rate of coffee bean, while high-efficient simple
Carried out the removing of pectin.
3rd, by the present invention in that with mechanical removal pericarp, then carry out quick halogen and boil to wash removal pectin by rubbing with the hands, avoid hair
Ferment immersion removes the process-cycle length of pectin, and water-soluble substances is lost in height, and pectin removes the problems such as unclean, obtained coffee
Coffee beans quality is high, and the coffee of making is in good taste.
Embodiment
With reference to embodiment, the present invention is further illustrated, but the present invention is not any limitation as in any way,
Based on present invention teach that any conversion or replacement made, belong to protection scope of the present invention.
The coffee bean of the present invention for effectively improving quality, described coffee bean be using coffee fresh fruit through over cleaning,
De- pericarp, halogen boils, washes beans, the process of drying is prepared, and resulting coffee bean gives off a strong fragrance, without different odor, granularity ＞
0.65cm, defect beans≤6%, exogenous impurity≤0.1%, moisture≤12.0%, ash content≤5.5%, caffeine >=0.8%, broken beans rate≤
3-5%, mould beans rate≤1%.
Preferably, described coffee fresh fruit is Coffea Arabica fresh fruit.
Preferably, described Coffea Arabica fresh fruit be catimor, caturra, bourborn, typica,
One or more in shachimor, catuai.
The first work technique of the coffee bean of the present invention for effectively improving quality, comprises the following steps：
1）Fresh fruit cleans：Coffee fresh fruit is put into siphon pond, injected clear water, cleaned, removes dust, stone, branches and leaves；
2）De- pericarp：The coffee fresh fruit through over cleaning is peeled with peeling machine, the coffee bean peeling rate through decortication>95%,
Breakage rate<4%, the coffee fresh fruit lay-by time of harvesting<12h；
3）Halogen boils：By the coffee bean for having sloughed pericarp in the 1-5% salt solution of boiling, boil 8 ~ 20 minutes；
4）Wash beans：Coffee bean after halogen boils processing, is fully stirred rubbing with flowing water, by the fruit on beans surface washing beans pond
Glue rinsed clean；
5）Dry：It is 11%-12% by clean coffee bean drying to water content, described drying means has two kinds, as follows：
Method one：It is placed on after clean coffee bean is filtered dry on the drying frame on threshing ground, drying thickness control is 5cm ~ 10cm,
It is 11%-12% to dry to beans water content；
Method two：It is dried using rotary drier, drying temperature control is 45 DEG C, drying time 30h-35h, is dried to beans
Grain water content is 11%-12%.
Preferably, step（2）Described in the speed of mainshaft of peeling machine be 460r/min, processing capacity is 1.5 ton hours.
Preferably, step（3）Described in halogen to boil be the coffee bean by pericarp has been sloughed in the 1-2% salt solution of boiling, boil
15 minutes.
Preferably, described step（5）Also include storage procedure afterwards, will specially pass through step（5）Dried band
Shell coffee bean, it is stored in constant-humidity constant-temperature warehouse, humid control scope：50-60%RH, temperature controlling range：20-25℃.
Preferably, described step（5）Also include shelling manufacturing procedure afterwards, specifically include：A, shelling polishing：By drying
Good parchment bean, kind of a shell is sloughed with hulling machine, keeps broken beans to be no more than 5% in de-hulling process, is then removed with polishing machine
Kind skin and debris；B, it is classified：Polished coffee bean is classified using particle size sorting machine and gravity separator, separate one, two,
The coffee bean of three-level, classification require to perform by NY/T 604 regulation；C, color sorting go-no-go：Color is removed with coffee chromaticness separator
Inhomogenous flaw beans, then pick up by artificial means except defect beans and impurity, you can.
Embodiment 1
So that 100 kg coffee fresh fruits are processed as an example：Fresh fruit information, the place of production：Baoshan, Yunnan, kind：Arabica, kind：The card base of a fruit
Nurse 7963.
100 kg fresh fruits are put into siphon pond and cleaned, and carry out flotation（Floating beans pull independent processing out）.Cleaned
Bean or pea slough fresh fruit skin using peeling machine,（Peeling machine parameter, model：Type -1500 of Ostwald-Folin board 180, working ability：1.5 tons/small
When, size mm：770 × 450 × 1110, the speed of mainshaft：460r/min）, exfoliating process will have enough flowing clear water, ensure
Decortication is smoothed out.Weighed after decortication, 54kg band glue beans, peeling rate 54%.Then by with glue beans in the 1-2% salt solution of boiling,
Boil 8 ~ 20 minutes.Coffee bean after halogen boils processing, is washing beans pond（Groove）Secondary flotation, rubbing then is sufficiently stirred with flowing water,
Until by the pectin rinsed clean on beans surface.The coffee bean cleaned up is placed on into screen cloth/frame to drain away the water, is then placed in rotation
Turn drying machine：Drying temperature control is 45 DEG C, drying time 30h-35h.The beans water content control dried in 11%-12%,（With
Fast tester for water content or oven method measuring）, weigh, the kg of dry zone shell beans 19.
Through dried parchment bean, kind of a shell is sloughed with hulling machine, is weighed, the kg of green coffee 15.
Green coffee after shelling, beans screening give birth to using screen cloth/grain size grading machine, then with color selector/manually choose
Choosing, weighs, particle diameter>0.65cm business beans 13.5kg.
Embodiment 2
A kind of first work technique of coffee bean for effectively improving quality, comprises the following steps：
1）Fresh fruit cleans：Coffee fresh fruit is put into siphon pond, injected clear water, cleaned, removes dust, stone, branches and leaves；It is described
Coffee fresh fruit be Coffea Arabica fresh fruit；Described Coffea Arabica fresh fruit is caturra；
2）De- pericarp：The coffee fresh fruit through over cleaning is peeled with peeling machine, the coffee bean peeling rate through decortication>95%,
Breakage rate<4%, the coffee fresh fruit lay-by time of harvesting<12h；
3）Halogen boils：By the coffee bean for having sloughed pericarp in 1% salt solution of boiling, boil 8 minutes；
4）Wash beans：Coffee bean after halogen boils processing, is fully stirred rubbing with flowing water, by the fruit on beans surface washing beans pond
Glue rinsed clean；
5）Dry：It is 11% by clean coffee bean drying to water content, described drying means is that clean coffee bean is filtered dry
It is placed on afterwards on the drying frame on threshing ground, drying thickness control is 5cm ~ 10cm, and it is 11%-12% to dry to beans water content.
Coffee bean obtained by embodiment 2 gives off a strong fragrance, is external miscellaneous without different odor, granularity ＞ 0.65cm, defect beans≤6%
Matter≤0.1%, moisture≤12.0%, ash content≤5.5%, caffeine >=0.8%, broken beans rate≤3%, mould beans rate≤1%.
Embodiment 3
A kind of first work technique of coffee bean for effectively improving quality, comprises the following steps：
1）Fresh fruit cleans：Coffee fresh fruit is put into siphon pond, injected clear water, cleaned, removes dust, stone, branches and leaves；It is described
Coffee fresh fruit be Coffea Arabica fresh fruit；Described Coffea Arabica fresh fruit is bourborn；
2）De- pericarp：The coffee fresh fruit through over cleaning is peeled with peeling machine, the coffee bean peeling rate through decortication>95%,
Breakage rate<4%, the coffee fresh fruit lay-by time of harvesting<12h；
3）Halogen boils：By the coffee bean for having sloughed pericarp in 2% salt solution of boiling, boil 10 minutes；
4）Wash beans：Coffee bean after halogen boils processing, is fully stirred rubbing with flowing water, by the fruit on beans surface washing beans pond
Glue rinsed clean；
5）Dry：It is 12% by clean coffee bean drying to water content, described drying means is to be carried out using rotary drier
Dry, drying temperature control is 45 DEG C, drying time 30h-35h, and it is 11%-12% to dry to beans water content.
Coffee bean obtained by embodiment 3 gives off a strong fragrance, is external miscellaneous without different odor, granularity ＞ 0.65cm, defect beans≤6%
Matter≤0.1%, moisture≤12.0%, ash content≤5.5%, caffeine >=0.8%, broken beans rate≤5%, mould beans rate≤1%.
Embodiment 4
A kind of first work technique of coffee bean for effectively improving quality, comprises the following steps：
1）Fresh fruit cleans：Coffee fresh fruit is put into siphon pond, injected clear water, cleaned, removes dust, stone, branches and leaves；It is described
Coffee fresh fruit be Coffea Arabica fresh fruit；Described Coffea Arabica fresh fruit is typica；
2）De- pericarp：The coffee fresh fruit through over cleaning is peeled with peeling machine, the coffee bean peeling rate through decortication>95%,
Breakage rate<4%, the coffee fresh fruit lay-by time of harvesting<12h；The speed of mainshaft of described peeling machine is 460r/min, processing capacity
For 1.5 ton hours；
3）Halogen boils：By the coffee bean for having sloughed pericarp in 3% salt solution of boiling, boil 15 minutes；
4）Wash beans：Coffee bean after halogen boils processing, is fully stirred rubbing with flowing water, by the fruit on beans surface washing beans pond
Glue rinsed clean；
5）Dry：It is 11%-12% by clean coffee bean drying to water content, described drying means is clean coffee bean
It is placed on after being filtered dry on the drying frame on threshing ground, drying thickness control is 5cm, and it is 11%-12% to dry to beans water content；
6）Storage：Step will be passed through（5）Dried parchment bean, it is stored in constant-humidity constant-temperature warehouse, humid control：50%RH,
Temperature control：20℃.
Coffee bean obtained by embodiment 4 gives off a strong fragrance, is external miscellaneous without different odor, granularity ＞ 0.65cm, defect beans≤6%
Matter≤0.1%, moisture≤12.0%, ash content≤5.5%, caffeine >=0.8%, broken beans rate≤3-5%, mould beans rate≤1%.
Embodiment 5
A kind of first work technique of coffee bean for effectively improving quality, comprises the following steps：
1）Fresh fruit cleans：Coffee fresh fruit is put into siphon pond, injected clear water, cleaned, removes dust, stone, branches and leaves；It is described
Coffee fresh fruit be Coffea Arabica fresh fruit；Described Coffea Arabica fresh fruit is shachimor；
2）De- pericarp：The coffee fresh fruit through over cleaning is peeled with peeling machine, the coffee bean peeling rate through decortication>95%,
Breakage rate<4%, the coffee fresh fruit lay-by time of harvesting<12h；The speed of mainshaft of described peeling machine is 460r/min, processing capacity
For 1.5 ton hours；
3）Halogen boils：By the coffee bean for having sloughed pericarp in 4% salt solution of boiling, boil 12 minutes；
4）Wash beans：Coffee bean after halogen boils processing, is fully stirred rubbing with flowing water, by the fruit on beans surface washing beans pond
Glue rinsed clean；
5）Dry：It is 11%-12% by clean coffee bean drying to water content, described drying means is clean coffee bean
It is placed on after being filtered dry on the drying frame on threshing ground, drying thickness control is 10cm, and it is 11%-12% to dry to beans water content；
6）Storage：Step will be passed through（5）Dried parchment bean, it is stored in constant-humidity constant-temperature warehouse, humid control： 60%
RH, temperature control：25℃.
Coffee bean obtained by embodiment 5 gives off a strong fragrance, is external miscellaneous without different odor, granularity ＞ 0.65cm, defect beans≤6%
Matter≤0.1%, moisture≤12.0%, ash content≤5.5%, caffeine >=0.8%, broken beans rate≤3-5%, mould beans rate≤1%.
Embodiment 6
A kind of first work technique of coffee bean for effectively improving quality, comprises the following steps：
1）Fresh fruit cleans：Coffee fresh fruit is put into siphon pond, injected clear water, cleaned, removes dust, stone, branches and leaves；It is described
Coffee fresh fruit be Coffea Arabica fresh fruit；Described Coffea Arabica fresh fruit is catuai；
2）De- pericarp：The coffee fresh fruit through over cleaning is peeled with peeling machine, the coffee bean peeling rate through decortication>95%,
Breakage rate<4%, the coffee fresh fruit lay-by time of harvesting<12h；The speed of mainshaft of described peeling machine is 460r/min, processing capacity
For 1.5 ton hours；
3）Halogen boils：By the coffee bean for having sloughed pericarp in 5% salt solution of boiling, boil 20 minutes；
4）Wash beans：Coffee bean after halogen boils processing, is fully stirred rubbing with flowing water, by the fruit on beans surface washing beans pond
Glue rinsed clean；
5）Dry：It is 11%-12% by clean coffee bean drying to water content, described drying means is to use rotary drier
It is dried, drying temperature control is 45 DEG C, drying time 35h, and it is 11%-12% to dry to beans water content.
6）Shell manufacturing procedure, specifically includes：A, shelling polishing：By dried parchment bean, sloughed with hulling machine
Kind of shell, keep broken beans to be no more than 5% in de-hulling process, then remove kind of skin and debris with polishing machine；B, it is classified：Polished
Coffee bean is classified using particle size sorting machine and gravity separator, separates one, two, three coffee bean, and classification requires to press NY/
T 604 regulation performs；C, color sorting go-no-go：The flaw beans of irregular colour one, then manually side are removed with coffee chromaticness separator
Method is picked up except defect beans and impurity, you can.
Coffee bean obtained by embodiment 6 gives off a strong fragrance, is external miscellaneous without different odor, granularity ＞ 0.65cm, defect beans≤6%
Matter≤0.1%, moisture≤12.0%, ash content≤5.5%, caffeine >=0.8%, broken beans rate≤3-5%, mould beans rate≤1%.
Embodiment 7
A kind of first work technique of coffee bean for effectively improving quality, comprises the following steps：
1）Fresh fruit cleans：Coffee fresh fruit is put into siphon pond, injected clear water, cleaned, removes dust, stone, branches and leaves；It is described
Coffee fresh fruit be Coffea Arabica fresh fruit；Described Coffea Arabica fresh fruit be catimor, caturra, bourborn,
typica、shachimor、catuai；
2）De- pericarp：The coffee fresh fruit through over cleaning is peeled with peeling machine, the coffee bean peeling rate through decortication>95%,
Breakage rate<4%, the coffee fresh fruit lay-by time of harvesting<12h；The speed of mainshaft of described peeling machine is 460r/min, processing capacity
For 1.5 ton hours；
3）Halogen boils：By the coffee bean for having sloughed pericarp in 2% salt solution of boiling, boil 14 minutes；
4）Wash beans：Coffee bean after halogen boils processing, is fully stirred rubbing with flowing water, by the fruit on beans surface washing beans pond
Glue rinsed clean；
5）Dry：It is 11%-12% by clean coffee bean drying to water content, described drying means is to use rotary drier
It is dried, drying temperature control is 45 DEG C, drying time 30h, and it is 11%-12% to dry to beans water content；
6）Storage：Step will be passed through（5）Dried parchment bean, it is stored in constant-humidity constant-temperature warehouse, humid control：55%RH,
Temperature control：22℃；
7）Shelling processing：A, shelling polishing：By dried parchment bean, kind of a shell is sloughed with hulling machine, is protected in de-hulling process
Broken beans are held no more than 5%, then remove kind of skin and debris with polishing machine；B, it is classified：Polished coffee bean utilizes particle size sorting
Machine and gravity separator are classified, and separate one, two, three coffee bean, and classification requires to perform by NY/T 604 regulation；C、
Color sorting go-no-go：The flaw beans of irregular colour one are removed with coffee chromaticness separator, then are picked up by artificial means except defect beans and impurity,
.
Coffee bean obtained by embodiment 7 gives off a strong fragrance, is external miscellaneous without different odor, granularity ＞ 0.65cm, defect beans≤6%
Matter≤0.1%, moisture≤12.0%, ash content≤5.5%, caffeine >=0.8%, broken beans rate≤3-5%, mould beans rate≤1%.
Claims (8)
- A kind of 1. coffee bean for effectively improving quality, it is characterised in that described coffee bean be using coffee fresh fruit through over cleaning, De- pericarp, halogen boils, washes beans, the process of drying is prepared, and resulting coffee bean gives off a strong fragrance, without different odor, granularity ＞ 0.65cm, defect beans≤6%, exogenous impurity≤0.1%, moisture≤12.0%, ash content≤5.5%, caffeine >=0.8%, broken beans rate≤ 3-5%, mould beans rate≤1%.
- 2. the coffee bean according to claim 1 for effectively improving quality, it is characterised in that described coffee fresh fruit is granule Kind coffee fresh fruit.
- 3. the coffee bean according to claim 2 for effectively improving quality, it is characterised in that described Coffea Arabica fresh fruit For the one or more in catimor, caturra, bourborn, typica, shachimor, catuai.
- It is 4. a kind of according to the first work technique of any described coffee bean for effectively improving quality of claim 1 ~ 3, it is characterised in that bag Include following steps：1）Fresh fruit cleans：Coffee fresh fruit is put into siphon pond, injected clear water, cleaned, removes dust, stone, branches and leaves；2）De- pericarp：The coffee fresh fruit through over cleaning is peeled with peeling machine, the coffee bean peeling rate through decortication>95%, Breakage rate<4%, the coffee fresh fruit lay-by time of harvesting<12h；3）Halogen boils：By the coffee bean for having sloughed pericarp in the 1-5% salt solution of boiling, boil 8 ~ 20 minutes；4）Wash beans：Coffee bean after halogen boils processing, is fully stirred rubbing with flowing water, by the fruit on beans surface washing beans pond Glue rinsed clean；5）Dry：It is 11%-12% by clean coffee bean drying to water content, described drying means has two kinds, as follows：Method one：It is placed on after clean coffee bean is filtered dry on the drying frame on threshing ground, drying thickness control is 5cm ~ 10cm, It is 11%-12% to dry to beans water content；Method two：It is dried using rotary drier, drying temperature control is 45 DEG C, drying time 30h-35h, is dried to beans Grain water content is 11%-12%.
- 5. the coffee bean processing technology according to claim 4 for effectively improving quality, it is characterised in that step（2）Described in The speed of mainshaft of peeling machine be 460r/min, processing capacity is 1.5 ton hours.
- 6. the coffee bean processing technology according to claim 4 for effectively improving quality, it is characterised in that step（3）Described in Halogen to boil be the coffee bean by pericarp has been sloughed in the 1-2% salt solution of boiling, boil 8 ~ 20 minutes.
- 7. the first work technique of the coffee bean according to claim 4 for effectively improving quality, it is characterised in that described step（5） Also include storage procedure afterwards, will specially pass through step（5）Dried parchment bean, constant-humidity constant-temperature warehouse is stored in, Humid control scope：50-60%RH, temperature controlling range：20-25℃.
- 8. the first work technique of the coffee bean according to claim 4 for effectively improving quality, it is characterised in that described step（5） Also include shelling manufacturing procedure afterwards, specifically include：A, shelling polishing：By dried parchment bean, sloughed with hulling machine Kind of shell, keep broken beans to be no more than 5% in de-hulling process, then remove kind of skin and debris with polishing machine；B, it is classified：Polished Coffee bean is classified using particle size sorting machine and gravity separator, separates one, two, three coffee bean, and classification requires to press NY/ T 604 regulation performs；C, color sorting go-no-go：The flaw beans of irregular colour one, then manually side are removed with coffee chromaticness separator Method is picked up except defect beans and impurity, you can.
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| CN108378178A (en) * | 2018-02-13 | 2018-08-10 | 中国咖啡工程研究中心 | A kind of processing technology and coffee bean improving coffee processing efficiency |
| CN109043068A (en) * | 2018-07-19 | 2018-12-21 | 张涛 | A kind of coffee product processing technology using Auxiliary Liquid Material frying |
| CN111543534A (en) * | 2020-06-01 | 2020-08-18 | 德宏黑柔咖啡有限公司 | Fermentation method capable of improving coffee bean aromatic substances |
| JP2022123182A (en) * | 2021-02-11 | 2022-08-24 | 金鋼石有限会社 | Coffee bean roasting method, roasted coffee bean, and crushed roasted coffee bean |
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