CN109965058A - A kind of Coffee pulp tea and preparation method thereof - Google Patents
A kind of Coffee pulp tea and preparation method thereof Download PDFInfo
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- CN109965058A CN109965058A CN201910341747.6A CN201910341747A CN109965058A CN 109965058 A CN109965058 A CN 109965058A CN 201910341747 A CN201910341747 A CN 201910341747A CN 109965058 A CN109965058 A CN 109965058A
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- beancurd
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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
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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Abstract
The invention discloses a kind of preparation methods of Coffee pulp tea, include the following steps: step A, the coffee fresh fruit of fresh picking is placed on hack carries out sunlit natural drying, and it is tedded according to the frequency that teds of fine work solarization coffee, the number of days of sunning is 40-60 days, until coffee berry moisture shines to 15% or so, undercarriage decortication processing is carried out, the coffee skin of beancurd for being mixed with sundries is obtained；Step B, flaw object, coffee rice and the pericarp fragment inside the coffee bean paper coffee pericarp for being mixed with sundries of step A are obtained the coffee skin of beancurd of baking by removal；Step C, the coffee skin of beancurd of the baking of step B is put into coffee baker to bake, firepower and rate of temperature rise control carry out in the state that the professional temperature of coffee baker is small fire, obtain baked coffee skin of beancurd.The invention also discloses a kind of Coffee pulp tea.Coffee pulp tea of the invention, sweet mouthfeel, clean salubrious, free from admixture sense, taste mouthfeel is stablized, no mould taste.
Description
Technical field
The present invention relates to Coffee pulp processing technique fields, specifically, being about a kind of Coffee pulp tea and its preparation
Method.
Background technique
Coffee is instantly popular one of main drink, thus coffee tree is worldwide planted extensively again.Coffee exists
During preliminary working, a large amount of processing resultant product, such as pericarp, pectin, skin of beancurd and waste water can be generated；Coffee bean shell, coffee
If skin of beancurd is not handled by scientific and effective as waste a kind of in production process, not only result in waste of resources, but also
Serious pollution is brought to environment.Therefore, to better solve this problem, more and more scientific research scholars start heat in recent years
Inner feelings is in the potential use of research coffee shell.
It is sour and astringent but when directly being drunk due to coffee skin of beancurd, with the raw green taste of plant.Thus by coffee skin of beancurd into
Row processing is such as dried coffee skin of beancurd using the method for nature solarization；Or using fermentation process etc., when then drinking again,
Taste and fragrance performance can substantially show themselves in that not mature, slightly sweet, the raw green taste of pea, dry taste of jujube etc..Therefore do not have also on the market at present
There is producer to process Coffee pulp tea as raw material using coffee skin of beancurd.
Currently, Coffee pulp tea on the market, mainly using Coffee pulp as primary raw material, such as Chinese patent literature
The Coffee pulp tea of CN10185073A production and processing.Ye You producer directly directly carries out naturally sun-cured Coffee pulp
Sale, and due to the environment of no any secondary operation, in addition when natural drying standard difference, cause different degrees of
Mildew, impurity, animal wastes, foreign matter etc. are adjoint.There are also the embodiments of part of the manufacturer's product special flavour are as follows: tartaric acid, haw taste, fermented flavour,
Mould taste, astringent taste etc. (macroscopic mildew and smell and the sense of taste can directly perceive sour and astringent, mould, fermented flavour).
Summary of the invention
Primary and foremost purpose of the invention is to provide a kind of preparation method of Coffee pulp tea, does not have to solve existing coffee skin of beancurd
The problem of being used effectively.A second object of the present invention is to provide a kind of Coffee pulp tea.
To achieve the above object, the invention adopts the following technical scheme:
As the first aspect of the invention, a kind of preparation method of Coffee pulp tea includes the following steps:
Step A, it dries: the coffee fresh fruit of fresh picking being placed directly on the hack of liftoff 500-1000cm and carries out sunlight
The stacking thickness of the natural drying of irradiation, fresh fruit is not more than 5cm, and is turned over according to the frequency that teds of fine work solarization coffee
It shines, rainy day and night, the number of days of sunning was 40-60 days with clean plastic material all standing, shone coffee berry moisture to 15%
Left and right carries out undercarriage decortication processing, obtains the coffee skin of beancurd for being mixed with sundries, spare；
Step B, it selects raw material: instrument and artificial removal first being shaken for the coffee bean for being mixed with sundries of step A using contact
Flaw object, coffee rice and pericarp fragment inside paper coffee pericarp obtain the coffee skin of beancurd of baking, spare；
Step C, baking is handled: the coffee skin of beancurd of the baking of step B is put into coffee baker and is baked, firepower and heating
Rate control carries out in the state that the professional temperature of coffee baker is small fire, obtains baked coffee skin of beancurd.
According to the present invention, the preparation method of Coffee pulp tea further includes step D, packaging.
According to the present invention, fine work solarization coffee teds step are as follows: first by fresh fruit after color sorting instrument, will be on full red fruit
It is dried on to hack, originally teds the frequency, tedded within every 20 minutes primary；After 2-3 days, after fresh fruit transepidermal water is dry, to solarization
The tedding until can the shelling of following hack of every 2 hours secondary frequencies is carried out to coffee bean on bed.
According to the present invention, it is with the fire of 1000 pa pressure gas that the professional temperature of the coffee baker, which is the state of small fire,
The heating of power down-firing, drum rotation speed turn for 60-90 per minute, and rate of temperature rise control is per minute in 15-18 degree, and 170-200 degrees Celsius
When be put into raw material and persistently carry out high temperature baking, take the dish out of the pot after continuing 2 minutes, using coffee baker is included or installs additional when taking the dish out of the pot
Wind formula cooler pan be quickly cooled down within 40 seconds, can retain flavor.
According to the present invention, the packaging are as follows: the baked coffee skin of beancurd of step C is directly loadable into packaging filter bag；Alternatively,
The ratio that step C baked coffee skin of beancurd and jasmine dried flower are 5.5:0.1-0.5 in mass ratio is mixed, then
It is packed into packaging filter bag；Alternatively,
The ratio that step C baked coffee skin of beancurd and rose dried flower are 5.5:0.1-1 in mass ratio is mixed, is then filled
Enter to pack filter bag；Alternatively,
The ratio that step C baked coffee skin of beancurd and barley are 5.5:0.1-5 in mass ratio is mixed, packet is then charged into
Fill filter bag.
Preferably, the drying frame of step A includes support construction and the sunning table top in support construction, the sunning platform
Face uses high-quality plastic net, and the mesh of high-quality plastic net is less than coffee bean, and one is to ensure that upper and lower breathe freely is not easy to go mouldy, and two
It is that of avoiding the influence of metal iron rust etc itself.
As of the invention the, a aspect, a kind of Coffee pulp tea, the Coffee pulp tea use above-mentioned coffee berry
The preparation method of skin tea is prepared.
According to the present invention, the proportion of the Coffee pulp tea and extraction boiled water is preferred are as follows:
Coffee pulp tea: 5.5-6.0g；Extract boiled water: 350ml.
Coffee pulp tea of the invention, the beneficial effect is that: product it is fragrant and sweet, mouthfeel is completely salubrious, free from admixture sense, taste
Mouthfeel is stablized, and no mould taste eliminates the bad mouthfeel such as bitter, sour and astringent.
Detailed description of the invention
Fig. 1 is the preparation technology flow chart of Coffee pulp tea of the invention.
Specific embodiment
The present invention is described in further details below in conjunction with specific embodiment.It should be understood that following embodiment is only used for
The bright present invention is not for limiting the scope of the invention.
For outdoor drying frame, which includes support construction and is set to support construction the drying frame that following embodiment uses
On sunning table top, drying frame is liftoff 500-1000cm, the support construction of drying frame is preferably metal structure, it can be ensured that it makes
It is good with the service life, sound construction；The sunning table top (face directly contacted with coffee bean) of drying frame uses high-quality plastic net, high
The mesh of quality plastic net is less than coffee bean, and one is to ensure that upper and lower breathe freely is not easy to go mouldy, and two are that of avoiding metal iron rust itself
Etc influence.
The extraction of following embodiment is to be precipitated using high-temperature water by the water-soluble substance contained in target object is extracted,
Be precipitated number also mean that the uneven of extraction yield.The method of extraction is divided into: extraction is boiled in direct boiling water boiling, and high temperature rises
It brews, wherein the rate of extraction of extraction is boiled in direct boiling water boiling and extraction yield is all higher than high temperature and rises and brews.
The extraction conditions of following embodiment are as follows: once fill the water 350ml, be put into one bag of Coffee pulp tea.
The preparation of 1 coffee skin of beancurd of embodiment
The preparation step of coffee skin of beancurd of the invention is as follows:
Step A, it dries: using outdoor drying frame, the coffee fresh fruit of fresh picking being placed directly within liftoff 500-1000cm
Hack on carry out sunlit natural drying, the stacking thickness of fresh fruit is not more than 5cm, and according to fine work solarization coffee
Originally tedding frequency and being tedded (i.e. fresh fruit after color sorting instrument, to drying on hack, will ted the frequency, often on full red fruit
It teds within 20 minutes primary.After 2-3 days, after transepidermal water is dry, every 2 hours secondary frequencies are carried out to coffee bean on bed to shining
Ted until coffee berry moisture shines to 15% or so, lower hack shells), do not allow Coffee pulp surface to generate any mildew anti-
It answers, avoids foreign matter and mould bring peculiar smell, rainy day or night are complete with clean plastic material (common greenhouse free from extraneous odour plastics)
Covering, to prevent night precipitation and animal from trampling, to achieve the purpose that waterproof, anti-pollution object, it is ensured that coffee skin of beancurd has very high
Clean degree, the number of days of sunning is maintained between 40-60 days, shines coffee berry moisture to 15% or so, carries out at undercarriage decortication
Reason obtains the coffee skin of beancurd for being mixed with sundries；It should be understood that being peeled using traditional coffee's sheller device.Before decortication, one is first pressed
In the case that the coffee skin of beancurd dried is 100% integrity degree, the needs per a piece of coffee shell integrity degree taken off are maintained at
30% or more integrity degree just meets the requirements, which is handled by the way of hand picking.
Step B, it selects raw material: first being removed using contact concussion instrument by the coffee bean paper coffee for being mixed with sundries of step A
Flaw object, coffee rice and some undesirable pericarp fragments inside pericarp, primary dcreening operation obtain coffee skin of beancurd；Then it uses again
Flaw object, coffee rice and some undesirable pericarp fragments in the coffee skin of beancurd of primary dcreening operation acquisition are picked in hand picking
Out, the coffee skin of beancurd of baking is obtained, it is spare；
Step C, baking is handled: the coffee skin of beancurd of the baking of step B is put into coffee baker and is baked, firepower and heating
Rate control carries out in the state that the professional temperature of coffee baker is small fire (i.e. with the firepower down-firing of 1000 pa pressure gas
Heating, drum rotation speed are that 60-90 per minute turns, and rate of temperature rise controls per minute in 15-18 degree, and 170-200 degrees Celsius of when is put into original
Material persistently carries out high temperature baking, takes the dish out of the pot after continuing 2 minutes, cooling using the wind formula that coffee baker is included or installs additional when taking the dish out of the pot
Disk be quickly cooled down within 40 seconds, retains flavor), obtain baked coffee skin of beancurd.
The baked coffee skin of beancurd of the present embodiment can be carried out brewing reference directly as Coffee pulp tea, both be protected
Initial fragrance and mouthfeel taste are stayed, and without there is the case where burned and natural sweet taste missing.
Baked coffee skin of beancurd manufactured in the present embodiment, directly effectively improves the sweet of product, eliminates
The bad mouthfeel such as bitter, sour and astringent promotes product entirety flavor and guarantee plays key effect, therefore can directly brew drink
With.The coffee skin of beancurd for not packing filter bag, is directly put in water and extracts, and extraction yield is high, still, does not pack the coffee bean of filter bag
When skin extracts, extracting impurities are more, and mouthfeel is not clean, and cleaning brewing container is more troublesome；Meanwhile extract ratio is inaccurate, extraction
The taste taken has deviation.Therefore, subsequent embodiment packs baked coffee skin of beancurd.
The performance test of 2 coffee skin of beancurd of embodiment
The baked coffee skin of beancurd of embodiment 1 is sent into inspection center's detection, testing result is as shown in table 1.
Table 1 is by the testing result of the baked coffee skin of beancurd of embodiment 1.
Testing result: center determines after testing, the baked coffee skin of beancurd of embodiment 1, and it is alternative to comply fully with country
The substandard food sanitation standard of tea and class requirement.
The preparation of the Coffee pulp tea of 2 original flavor of embodiment
(1) the baked coffee skin of beancurd of 5.5-6.0g embodiment 1 is directly loadable into packaging filter bag, obtains the coffee of original flavor
Pericarp tea.In use, being disposably put into the Coffee pulp tea of one bag of original flavor in the boiled water of injection 350ml.Drunk discovery, mouth
Feel clean salubrious, free from admixture sense；With Coffee pulp fragrance.
(2) the baked coffee skin of beancurd of 5.4g embodiment 1 below is directly loadable into packaging filter bag, obtains the coffee of original flavor
Coffee pericarp tea.In use, being disposably put into the Coffee pulp tea of one bag of original flavor in the boiled water of injection 350ml.Discovery is drunk,
Mouthfeel is completely salubrious, free from admixture sense, has Coffee pulp fragrance, but Coffee pulp fragrance and extraction performance are insufficient, more dull.
(3) the baked coffee skin of beancurd of the embodiment of 6.0g or more 1 is directly loadable into packaging filter bag, obtains the coffee of original flavor
Coffee pericarp tea.In use, being disposably put into the Coffee pulp tea of one bag of original flavor in the boiled water of injection 350ml.Discovery is drunk,
Mouthfeel is completely salubrious, free from admixture sense, has Coffee pulp fragrance；But Coffee pulp fragrance is excessively strong, especially in soaking time
When too long, flavor is strongly particularly evident.
Conclusion: when drinking, according to personal preference, it can choose suitable ratio addition minable water yield.
The preparation and packaging of the Coffee pulp tea of 3 original flavor of embodiment
The baked coffee skin of beancurd of embodiment 1 is directly loadable into packaging filter bag, obtains the Coffee pulp tea of original flavor.Its
In, packaging filter bag is prepared using the permeable cloth of free from extraneous odour that non-woven fabrics or corn stigma are weaved, and mouthfeel is completely salubrious, without miscellaneous
Texture, vessel cleaning are convenient.When brewing, the weight and formula rate of packaging filter bag extraction are stablized, and taste mouthfeel is stablized.
The preparation and packaging of the Coffee pulp tea of 4 jasmine aroma of embodiment
It (1) is in mass ratio that 5.5:0.5 mixes acquisition jasmine by the baked coffee skin of beancurd of embodiment 1 and jasmine dried flower
The Coffee pulp tea of flowery odour；Then the Coffee pulp tea of jasmine aroma is directly loadable into packaging filter bag, obtains jasmin
The Coffee pulp tea of taste.In use, being disposably put into the Coffee pulp of one bag of jasmine aroma in the boiled water of injection 350ml
Tea.
Discovery is drunk, the Coffee pulp tea of jasmine aroma has special coffee pericarp fragrance and jasmine aroma.
(2) preparation and packaging of the Coffee pulp tea of jasmine aroma
The baked coffee skin of beancurd of embodiment 1 and jasmine dried flower are less than 5.5:0.5 (i.e. embodiment 1 in mass ratio
Baked coffee skin of beancurd is 5.5g, and jasmine dried flower weight is more than 0.5g) when, it mixes, obtains the Coffee pulp of jasmine aroma
Tea；Then the Coffee pulp tea of jasmine aroma is directly loadable into packaging filter bag, obtains the Coffee pulp tea of jasmine aroma.Make
Used time disposably injects in the boiled water of 350ml, is put into the Coffee pulp tea of one bag of jasmine aroma.
Discovery is drunk, the Coffee pulp tea of the jasmine aroma can brew drinking, but jasmine aroma mistake
In dense, the dislike of some people and inadaptable can be caused.
(3) preparation and packaging of the Coffee pulp tea of jasmine aroma
The baked coffee skin of beancurd of embodiment 1 and jasmine dried flower are greater than 5.5:0.5 ((i.e. embodiment 1 in mass ratio
Baked coffee skin of beancurd be 5.5g, jasmine dried flower weight be less than 0.5g) when, mix, obtain the coffee berry of jasmine aroma
Skin tea；Then the Coffee pulp tea of jasmine aroma is directly loadable into packaging filter bag, obtains the Coffee pulp tea of jasmine aroma.
In use, being disposably put into the Coffee pulp tea of one bag of jasmine aroma in the boiled water of injection 350ml.
Drunk discovery, similar, the slightly jasmin of the Coffee pulp tea of mouthfeel and original flavor, mouthfeel is completely salubrious,
Free from admixture sense；With Coffee pulp fragrance.
The preparation and packaging of the Coffee pulp tea of 5 rose fragrance of embodiment
(1) in mass ratio it is that 5.5:1 is mixed by the baked coffee skin of beancurd of embodiment 1 and rose dried flower, obtains rose
The Coffee pulp tea of flowery odour；Then the Coffee pulp tea of rose fragrance is directly loadable into packaging filter bag, obtains Rose Essentielle
The Coffee pulp tea of taste.In use, being disposably put into the Coffee pulp of one bag of rose fragrance in the boiled water of injection 350ml
Tea.
Discovery is drunk, the Coffee pulp tea of rose fragrance has special coffee pericarp fragrance and rose fragrance.
(2) preparation and packaging of the Coffee pulp tea of rose fragrance
The baked coffee skin of beancurd of embodiment 1 and rose dried flower are less than 5.5:1 (the i.e. baking of embodiment 1 in mass ratio
The coffee skin of beancurd roasted is 5.5g, and rose dried flower weight is more than 1g) when, it mixes, obtains the Coffee pulp tea of rose fragrance；So
The Coffee pulp tea of rose fragrance is directly loadable into packaging filter bag afterwards, obtains the Coffee pulp tea of rose fragrance.In use,
In the boiled water of disposable injection 350ml, it is put into the Coffee pulp tea of one bag of rose fragrance.
Discovery is drunk, the Coffee pulp tea of rose fragrance can brew drinking, but the fragrance mistake of rose
In strong, the dislike of some people and inadaptable can be caused.
(3) preparation and packaging of the Coffee pulp tea of rose fragrance
The baked coffee skin of beancurd of embodiment 1 and rose dried flower are greater than 5.5:1 (the i.e. baking of embodiment 1 in mass ratio
The coffee skin of beancurd roasted is 5.5g, and rose dried flower weight is less than 1g) it mixes, obtain the Coffee pulp tea of rose fragrance；Then
The Coffee pulp tea of rose fragrance is directly loadable into packaging filter bag, obtains the Coffee pulp tea of rose fragrance.In use, one
In the boiled water of secondary property injection 350ml, it is put into the Coffee pulp tea of one bag of rose fragrance.
Drunk discovery, the Coffee pulp tea of mouthfeel and original flavor it is similar, slightly rose fragrance, mouthfeel are completely clear
It is refreshing, free from admixture sense；With Coffee pulp fragrance.
The preparation and packaging of the Coffee pulp tea of 6 barley tea flavour of embodiment
(1) in mass ratio it is that 5.5:5 is mixed by the baked coffee skin of beancurd of embodiment 1 and barley, obtains barley tea flavour
Coffee pulp tea；Then the Coffee pulp tea of barley tea flavour is directly loadable into packaging filter bag, obtains the coffee berry of barley tea flavour
Skin tea.In use, being disposably put into the Coffee pulp tea of one bag of barley tea flavour in the boiled water of injection 350ml.
Discovery is drunk, the Coffee pulp tea of barley tea flavour has the fragrance of special coffee pericarp fragrance and baked barley tea.
(2) the baked coffee skin of beancurd of embodiment 1 and barley are less than 5.5:5 (the i.e. baking of embodiment 1 in mass ratio
The coffee skin of beancurd roasted is 5.5g, and barley weight is more than 5g) when, it mixes, obtains the Coffee pulp tea of barley tea flavour；It then will be big
The Coffee pulp tea of wheat tea flavour is directly loadable into packaging filter bag, obtains the Coffee pulp tea of barley tea flavour.In use, disposable injection
In the boiled water of 350ml, it is put into the Coffee pulp tea of one bag of barley tea flavour.
Discovery is drunk, the Coffee pulp tea of barley tea flavour can brew drinking, and still, barley fragrance is excessively dense
It is strongly fragrant, the dislike of some people can be caused and be not suitable with.
(3) the baked coffee skin of beancurd of embodiment 1 and barley are greater than in mass ratio for 5.5:5 (i.e. embodiment 1
Baked coffee skin of beancurd is 5.5g, and barley weight is less than 5g) when, it mixes, obtains the Coffee pulp tea of barley tea flavour；Then will
The Coffee pulp tea of barley tea flavour is directly loadable into packaging filter bag, obtains the Coffee pulp tea of barley tea flavour.In use, disposable note
Enter in the boiled water of 350ml, is put into the Coffee pulp tea of one bag of barley tea flavour.
Drunk discovery, similar, the slightly barley fragrance of the Coffee pulp tea of mouthfeel and original flavor, mouthfeel is completely salubrious,
Free from admixture sense；With Coffee pulp fragrance.
Color, fragrance and the taste evaluation of the Coffee pulp tea of the original flavor of 7 embodiment 3 of embodiment
Both color, fragrance and the taste of baking-type jamoke of the invention are obviously different, following table is shown
Difference in terms of color, fragrance and taste shows the Coffee pulp tea of original flavor in three color, fragrance and taste main indicator sides
The advantage in face.The control group of the present embodiment is commercially available Coffee pulp tea (dried and be prepared by Coffee pulp).
The Coffee pulp tea of original flavor of the invention selects two groups of experiencers, is divided into middle age group and old group, every group is experienced
Each 10 people.Wherein: see color process are as follows: by Coffee pulp tea put into cup in and inject boiled water, allow experiencer's smelling and observe its
The variation of smell and color then pours into the liquid impregnated in the cup of each taster, whether observes liquid in light
There are mildew, acerbity, mould taste, fermented flavour, suspended matter, muddiness and precipitating, with ordorless, suspended matter is excellent；Hear fragrant process are as follows:
Original flavor coffee tea liquid is placed in the cup of experiencer, directly carries out hearing its fragrance after shaking up, with smell faint scent, comfortable and retention
Time is more a length of excellent；Taste process are as follows: each cup pours into 50ml liquid, and Coffee pulp tea liquid is kept in the mouth, is stayed in
About 5 seconds time in oral cavity, with sweet tasty and refreshing lubrication, tail taste is clean and non-stimulated throat etc. is offending feels to be excellent.
Note: see color, Wen Xiang, taste standards of grading full marks be 5.0 points, 3.0 points are medium evaluation, and score value more high praise is better.As a result
As shown in Table 1 and Table 2.
Table 1 is the product evaluation table of middle age group
Table 2 is the product evaluation table of old group
Table 1 is the results show that the color of the Coffee pulp tea of original flavor of the invention, fragrance and taste are good.And better than commercially available
Coffee pulp tea.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (8)
1. a kind of preparation method of Coffee pulp tea, which comprises the steps of:
Step A, it dries: the coffee fresh fruit of fresh picking is placed directly within progress sunlight irradiation on the hack of liftoff 500-1000cm
Natural drying, and tedded according to the frequency that teds of fine work solarization coffee, rainy day and night are with clean plastic material
All standing, the number of days of sunning are 40-60 days, until coffee berry moisture shines to 15% or so, carry out undercarriage decortication processing, are mixed
There is the coffee skin of beancurd of sundries, it is spare；
Step B, it selects raw material: instrument and artificial removal first being shaken for the coffee skin of beancurd coffee for being mixed with sundries of step A using contact
Flaw object, coffee rice and pericarp fragment inside coffee pericarp obtain the coffee skin of beancurd of baking, spare；
Step C, baking is handled: the coffee skin of beancurd of the baking of step B is put into coffee baker and is baked, firepower and rate of temperature rise control
System carries out in the state that the professional temperature of coffee baker is small fire, obtains baked coffee skin of beancurd.
2. the preparation method of Coffee pulp tea as described in claim 1, which is characterized in that further include step D, packaging.
3. the preparation method of Coffee pulp tea as described in claim 1, which is characterized in that fine work solarization coffee teds step
Are as follows: first by fresh fruit after color sorting instrument, on full red fruit, to drying on hack, the frequency will be originally tedded, teds one within every 20 minutes
It is secondary；After 2-3 days, after fresh fruit transepidermal water is dry, to shine on bed to coffee bean carry out every 2 hours secondary frequencies ted up to
Coffee berry moisture shines to 15% or so, and lower hack shells.
4. the preparation method of Coffee pulp tea as described in claim 1, which is characterized in that the profession temperature of the coffee baker
Degree is that the state of small fire is to be heated with the firepower down-firing of 1000 pa pressure gas, and drum rotation speed turns for 60-90 per minute, heating
Rate control is per minute in 15-18 degree, and 170-200 degrees Celsius of when is put into raw material and persistently carries out high temperature baking, goes out after continuing 2 minutes
Pot be quickly cooled down within 40 seconds using the wind formula cooler pan that coffee baker is included or installs additional, can retain flavor when taking the dish out of the pot.
5. the preparation method of Coffee pulp tea as claimed in claim 2, which is characterized in that the packaging are as follows: bake step C
The coffee skin of beancurd crossed is directly loadable into packaging filter bag；Alternatively,
The ratio that step C baked coffee skin of beancurd and jasmine dried flower are 5.5:0.1-0.5 in mass ratio is mixed, is then charged into
Pack filter bag；Alternatively,
The ratio that step C baked coffee skin of beancurd and rose dried flower are 5.5:0.1-1 in mass ratio is mixed, packet is then charged into
Fill filter bag；Alternatively,
The ratio that step C baked coffee skin of beancurd and barley are 5.5:0.1-5 in mass ratio is mixed, packaging filter is then charged into
Bag.
6. the preparation method of Coffee pulp tea as described in claim 1, which is characterized in that the drying frame of step A includes support
Structure and the sunning table top in support construction, the sunning table top use high-quality plastic net, the net of high-quality plastic net
Hole is less than coffee bean.
7. a kind of Coffee pulp tea, which is characterized in that the Coffee pulp tea uses coffee described in any one of claims 1-6
The preparation method of pericarp tea is prepared.
8. Coffee pulp tea as claimed in claim 7, which is characterized in that the proportion of the Coffee pulp tea and extraction boiled water
Are as follows: Coffee pulp tea: 5.5-6.0g；Extract boiled water: 350ml.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447739A (en) * | 2019-08-13 | 2019-11-15 | 云南农业大学热带作物学院 | A kind of preparation method of Coffee pulp tea |
| CN110477173A (en) * | 2019-09-25 | 2019-11-22 | 云南大学 | A kind of processing method of Coffee pulp tea |
| CN110477163A (en) * | 2019-09-25 | 2019-11-22 | 云南景兰热作科技有限责任公司 | A kind of coffee nectar powder and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104106696A (en) * | 2013-04-16 | 2014-10-22 | 农夫山泉股份有限公司 | Tea drink and manufacture method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110447739A (en) * | 2019-08-13 | 2019-11-15 | 云南农业大学热带作物学院 | A kind of preparation method of Coffee pulp tea |
| CN110477173A (en) * | 2019-09-25 | 2019-11-22 | 云南大学 | A kind of processing method of Coffee pulp tea |
| CN110477163A (en) * | 2019-09-25 | 2019-11-22 | 云南景兰热作科技有限责任公司 | A kind of coffee nectar powder and preparation method thereof |
| CN110477163B (en) * | 2019-09-25 | 2021-06-22 | 云南景兰热作科技有限责任公司 | Coffee fruit tea powder and preparation method thereof |
| CN110477173B (en) * | 2019-09-25 | 2021-09-10 | 云南大学 | Processing method of coffee pericarp tea |
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Application publication date: 20190705 |