CN111264660A - Two-stage type green coffee bean baking method - Google Patents
Two-stage type green coffee bean baking method Download PDFInfo
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- CN111264660A CN111264660A CN202010194799.8A CN202010194799A CN111264660A CN 111264660 A CN111264660 A CN 111264660A CN 202010194799 A CN202010194799 A CN 202010194799A CN 111264660 A CN111264660 A CN 111264660A
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- 241000533293 Sesbania emerus Species 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 25
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 82
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 82
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 238000004880 explosion Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 230000002618 waking effect Effects 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 6
- 229910052709 silver Inorganic materials 0.000 claims description 6
- 239000004332 silver Substances 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000019606 astringent taste Nutrition 0.000 abstract description 4
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 description 11
- 241001284615 Frangula californica Species 0.000 description 8
- 235000004433 Simmondsia californica Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 238000003672 processing method Methods 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 244000013123 dwarf bean Species 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000021331 green beans Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 238000007664 blowing Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000007627 Caesalpinia Nutrition 0.000 description 1
- 241000522234 Caesalpinia Species 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- 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
- A23F5/04—Methods of roasting coffee
-
- 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
-
- 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
- A23F5/105—Treating in vacuum or with inert or noble gases; Storing in gaseous atmosphere; Packaging
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a two-stage type green coffee bean baking method, which comprises the following steps: the method comprises the following steps: s01, baking in the first stage: roasting the green coffee beans at a first stage at a temperature close to the bean explosion temperature to obtain roasted beans, wherein the first stage roasting temperature is 170-180 ℃, and the first stage roasting time is 8-10 minutes; s02, cooling: taking out the baked beans of S1, and standing; s03, second stage baking: performing second-stage baking on the cooled baked beans to obtain baked beans, wherein the second-stage baking temperature is 210-220 ℃, and the second-stage baking time is 6-8 minutes; s04, cooling and waking the beans again: and S05, packaging. The roasted beans obtained by the invention have less sour and astringent taste and less other miscellaneous flavors generated during primary processing, better retain the original flower, fruit and sweet taste of coffee, have better mellowness and are more popular in taste.
Description
Technical Field
The invention belongs to the field of roasting of coffee green beans, and relates to a roasting method of green beans obtained by drying whole fruits, in particular to a two-stage green bean roasting method of green beans obtained by drying whole fruits and roasted coffee beans.
Background
Coffee belongs to evergreen small arbor or arbor of coffee of Caesalpinia subfamily of Rubiaceae, ripe coffee berry is picked and then is subjected to primary processing to obtain raw beans (namely kernels of coffee berry seeds after seed husking are removed, namely commodity beans, coffee rice, coffee mung beans and the like), the raw beans are subjected to proper baking method to obtain baked beans, and people drink pure coffee powder daily, namely the baked beans are ground into powder.
In recent years, the primary processing method of full water washing (full water washing method means that the epicarp of coffee berry is mechanically or manually removed, the pulp and the pectin layer are removed by fermentation or mechanical methods, the exocarp is removed after the seeds are dried, and the coffee commodity bean, namely coffee rice is obtained) has large water demand and waste water and waste cause certain trouble and harm to the surrounding environment, so the primary processing method of full fruit drying (dry processing, namely, picking fresh ripe coffee berry, removing impurities such as branches and leaves, incomplete ripe fruit and over ripe fruit, directly drying, and then removing the dried exocarp, pulp and exocarp together to obtain the coffee commodity bean, namely coffee rice) is utilized by people for the reasons of environmental protection and energy conservation.
However, the moisture distribution of the raw beans obtained by drying the whole fruits is not uniform due to the drying process and the fruits. When the raw beans with unevenly distributed water are baked in a conventional one-stage moderate or light manner, the obtained baked beans have uneven color, slightly sour and astringent taste due to low baking degree and other foreign flavors when the peels are dry. When the raw beans with uneven water distribution are deeply roasted in one stage, although the obtained roasted beans are uniform in color, the roasting temperature is high, and the caramelization reaction is excessively carried out, so that the flower aroma, fruit aroma, aftertaste and the like which the coffee originally should have are replaced by bitter and astringent tastes, and the taste is not accepted by most people.
During the roasting process, the green coffee beans are heated and then slowly expand, the color of the green coffee beans is changed from green to white, the green coffee beans are quickly changed from white to yellowish-brownish along with the continuous heating, when the coffee beans are continuously heated, the heat absorbed by the coffee beans exceeds the extreme point of the coffee beans, an explosion reaction can be generated, namely, an explosion occurs, the temperature at the moment is the temperature of the explosion, and the explosion stage is usually carried out at 180-210 ℃.
The conventional one-stage roasting method has many disadvantages when roasting whole fruits and drying or obtaining raw beans with inconsistent water content by other primary processing methods, and cannot completely show the fruit aroma, flower fragrance, aftertaste and mellow thickness of coffee.
Disclosure of Invention
Aiming at the fact that raw beans with uneven moisture are obtained by whole-fruit drying or other primary processing methods, the raw bean baking method for obtaining the raw beans with even color is provided, the operation is simple and convenient, the flavor and the taste can be improved, the obtained baked beans have less sourness and astringent taste and less other miscellaneous flavors generated in primary processing, the original flower fragrance, fruit fragrance and sweet aftertaste of coffee are better kept, the mellow degree is better, and the taste is more popular with people.
The technical scheme is as follows: a two-stage roasting method of green coffee beans comprises the following steps:
s01, baking in the first stage: roasting the green coffee beans at a first stage at a temperature close to the bean explosion temperature to obtain roasted beans, wherein the first stage roasting temperature is 170-180 ℃, and the first stage roasting time is 8-10 minutes;
s02, cooling: taking out the baked beans of S1, and standing;
s03, second stage baking: performing second-stage baking on the cooled baked beans to obtain baked beans, wherein the second-stage baking temperature is 210-220 ℃, and the second-stage baking time is 6-8 minutes;
s04, cooling and waking the beans again:
and S05, packaging.
According to the invention, the first-stage roasting and cooling are carried out at the temperature close to the bean explosion temperature, so that the uniformity of roasted beans is improved, uniformly roasted coffee beans are obtained, and then the second-stage roasting is carried out at the roasting temperature of 210-220 ℃ for 6-8 minutes, so that the roasted coffee can more highlight the flavor and the taste of the coffee.
Preferably, in S01, the green coffee beans are non-uniform in moisture.
Preferably, in S02, the standing time is 10-15 seconds.
Preferably, in the step S04, the step of cooling and waking up again is to remove silver skin from the roasted beans of the step S3, cool the roasted beans to room temperature, and place the roasted beans for 3 to 7 days.
Further, the invention also provides a coffee roasted bean.
The technical scheme is as follows: a coffee roasted bean is prepared by the two-stage green coffee bean roasting method.
Further, the invention also provides coffee powder.
The technical scheme is as follows: a coffee powder is prepared from the above coffee roasted beans.
Further, the invention also provides a beverage containing coffee powder.
The technical scheme is as follows: a beverage containing coffee powder, the coffee powder is the coffee.
Compared with the prior art, the invention has the following principle and beneficial effects:
according to the invention, the whole fruits are dried or other primary processing methods are adopted to obtain raw beans with uneven moisture, the roasted beans after roasting have less sourness and less other miscellaneous flavors generated during primary processing, the original flower fragrance, fruit fragrance and sweet aftertaste of coffee are better kept, the mellow degree is better, the taste is more popular, and the flavor and taste can be improved. And the baking operation is simple and convenient.
Detailed Description
The present invention will be further explained below.
A two-stage roasting method of green coffee beans comprises the following steps:
s01, baking in the first stage: and roasting the green coffee beans at a first stage at a temperature close to the bean explosion temperature to obtain roasted beans, wherein the first stage roasting temperature is 170-180 ℃, and the first stage roasting time is 8-10 minutes.
The purpose of the first stage baking is for homogenisation.
The coffee bean refers to a bean obtained by drying whole fruits or other primary processing methods and having uneven water content.
S02, cooling: and taking out the baked beans of S1, and standing for 10-15 seconds.
S03, second stage baking: and carrying out second-stage baking on the cooled baked beans to obtain baked beans, wherein the second-stage baking temperature is 210-220 ℃, and the second-stage baking time is 6-8 minutes.
The second stage of roasting is aimed at obtaining coffee roasted beans for final consumption.
S04, cooling and waking the beans again: removing silver skin (namely inner seed coat of coffee) from the roasted beans of S3, cooling to room temperature, and standing for 3-7 days;
s05 packaging: and subpackaging the roasted beans after cooling and standing the beans into packaging bags with one-way vent valves.
Example 1 (corresponding to C in the test report)
A two-stage roasting method of green coffee beans comprises the following steps:
s11, baking in the first stage: roasting the coffee beans in a first stage at 170 ℃ for 8 to obtain roasted beans.
The green coffee beans are obtained by picking coffee berries and drying the coffee berries by air blowing.
S12, cooling: the baked beans of S1 were taken out and left to stand for 10 seconds.
S13, second stage baking: and carrying out second-stage baking on the cooled baked beans to obtain baked beans, wherein the second-stage baking temperature is 210 ℃, and the second-stage baking time is 6 minutes.
S14 re-cooling and waking up: removing silver skin from the roasted beans of S3, cooling to room temperature, and standing for 3 days;
s15, packaging: and subpackaging the roasted beans after cooling and standing the beans into packaging bags with one-way vent valves.
Example 2 (corresponding to D in the test report)
A two-stage roasting method of green coffee beans comprises the following steps:
s21, baking in the first stage: roasting the coffee beans at the first stage at 180 ℃ for 10 minutes to obtain roasted beans.
The green coffee beans are obtained by picking coffee berries and drying the coffee berries by air blowing.
S22, cooling: the baked beans of S1 were taken out and left to stand for 15 seconds.
S23, second stage baking: and carrying out second-stage baking on the cooled baked beans to obtain baked beans, wherein the second-stage baking temperature is 220 ℃, and the second-stage baking time is 8 minutes.
S24 is cooled again and wakened: removing silver skin from the roasted beans of S3, cooling to room temperature, and standing for 7 days;
s05 packaging: and subpackaging the roasted beans after cooling and standing the beans into packaging bags with one-way vent valves.
COMPARATIVE EXAMPLE 1 (corresponding to A in the test report)
A one-stage green coffee bean roasting method comprising the steps of:
the green coffee beans were directly roasted at 220 ℃ for 10 minutes.
COMPARATIVE EXAMPLE 2 (corresponding to B in the test report)
A one-stage green coffee bean roasting method comprising the steps of:
the green coffee beans were directly roasted at 220 ℃ for 14 minutes.
In the present invention, the raw coffee beans used in example 1, example 2, comparative example 1 and comparative example 2 were all randomly sampled raw coffee beans of the same variety of coffee cherries picked in the same batch, air-dried and dehulled.
The roasted beans prepared in example 1, example 2, comparative example 1 and comparative example 2 were respectively ground into coffee powders and labeled, and sent to the international coffee transaction center in Yunnan for YCE cup quality tests, and the test results are respectively as shown in the following tables I, II, III and IV:
table one example 1 test results
Table two example 2 test results
Table three comparative example 1 test results
TABLE IV test results of comparative example 2
As can be seen from the above test results, the roasting method of the present invention can highlight the flavor and the taste of coffee.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A two-stage roasting method of green coffee beans comprises the following steps:
s01, baking in the first stage: roasting the green coffee beans at a first stage at a temperature close to the bean explosion temperature to obtain roasted beans, wherein the first stage roasting temperature is 170-180 ℃, and the first stage roasting time is 8-10 minutes;
s02, cooling: taking out the baked beans of S1, and standing;
s03, second stage baking: performing second-stage baking on the cooled baked beans to obtain baked beans, wherein the second-stage baking temperature is 210-220 ℃, and the second-stage baking time is 6-8 minutes;
s04, cooling and waking the beans again:
and S05, packaging.
2. The two-stage green coffee bean roasting method of claim 1, comprising: in the step S01, the green coffee beans are non-uniform in water content.
3. A two-stage green coffee bean roasting method according to any one of claims 1 or 2, characterized in that: and in the step S02, the standing time is 10-15 seconds.
4. A two-stage green coffee bean roasting method according to any one of claims 1-2, comprising: and in the step S04, the step of cooling and waking up the beans is to remove the silver skin of the roasted beans of the step S3, cool the beans to the room temperature and place the beans for 3-7 days.
5. A two-stage green coffee bean roasting method according to claim 3, comprising: and in the step S04, the step of cooling and waking up the beans is to remove the silver skin of the roasted beans of the step S3, cool the beans to the room temperature and place the beans for 3-7 days.
6. A coffee roasted bean characterized by: the roasted coffee beans are produced by the two-stage green coffee bean roasting method according to any one of claims 1 to 5.
7. A coffee powder characterized by: the coffee powder is made from the coffee roasted beans of claim 6.
8. A beverage containing coffee powder, characterized in that: the coffee powder is the coffee of claim 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010194799.8A CN111264660A (en) | 2020-03-19 | 2020-03-19 | Two-stage type green coffee bean baking method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010194799.8A CN111264660A (en) | 2020-03-19 | 2020-03-19 | Two-stage type green coffee bean baking method |
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| CN111264660A true CN111264660A (en) | 2020-06-12 |
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| CN202010194799.8A Pending CN111264660A (en) | 2020-03-19 | 2020-03-19 | Two-stage type green coffee bean baking method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868858A (en) * | 2021-03-08 | 2021-06-01 | 普洱爱伲庄园咖啡有限公司 | Coffee with nut and chocolate flavors and preparation process thereof |
| CN112970884A (en) * | 2021-03-09 | 2021-06-18 | 云南农业大学 | Preparation method of coffee Pu' er tea bag |
| CN113331288A (en) * | 2021-05-13 | 2021-09-03 | 昆山亿政咖啡有限公司 | Coffee roasting method, coffee powder and capsule beverage |
| CN115802898A (en) * | 2020-07-16 | 2023-03-14 | 三得利控股株式会社 | Method for producing roasted coffee beans and roasted coffee beans |
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|---|---|---|---|---|
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| US4161549A (en) * | 1973-12-07 | 1979-07-17 | Gallon & Company | Method of improving the flavor of previously dried green coffee beans |
| JPS63254950A (en) * | 1987-04-09 | 1988-10-21 | Union Cafe Roosutaazu:Kk | Production of coffee bean having high concentration of coffee |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115802898A (en) * | 2020-07-16 | 2023-03-14 | 三得利控股株式会社 | Method for producing roasted coffee beans and roasted coffee beans |
| CN112868858A (en) * | 2021-03-08 | 2021-06-01 | 普洱爱伲庄园咖啡有限公司 | Coffee with nut and chocolate flavors and preparation process thereof |
| CN112970884A (en) * | 2021-03-09 | 2021-06-18 | 云南农业大学 | Preparation method of coffee Pu' er tea bag |
| CN113331288A (en) * | 2021-05-13 | 2021-09-03 | 昆山亿政咖啡有限公司 | Coffee roasting method, coffee powder and capsule beverage |
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Application publication date: 20200612 |
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