CN111280279A - Primary processing method of rose coffee - Google Patents
Primary processing method of rose coffee Download PDFInfo
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- CN111280279A CN111280279A CN202010077871.9A CN202010077871A CN111280279A CN 111280279 A CN111280279 A CN 111280279A CN 202010077871 A CN202010077871 A CN 202010077871A CN 111280279 A CN111280279 A CN 111280279A
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- 240000007154 Coffea arabica Species 0.000 claims abstract description 129
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 74
- 238000001035 drying Methods 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
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- 235000007460 Coffea arabica Nutrition 0.000 claims abstract description 19
- 235000010987 pectin Nutrition 0.000 claims abstract description 15
- 229920001277 pectin Polymers 0.000 claims abstract description 15
- 239000001814 pectin Substances 0.000 claims abstract description 15
- 238000007599 discharging Methods 0.000 claims abstract description 12
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 7
- 229910001385 heavy metal Inorganic materials 0.000 claims abstract description 6
- 239000003895 organic fertilizer Substances 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 34
- 235000014443 Pyrus communis Nutrition 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007781 pre-processing Methods 0.000 claims 6
- 241000196324 Embryophyta Species 0.000 claims 1
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- 241000167854 Bourreria succulenta Species 0.000 description 2
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- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
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- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000002344 surface layer Substances 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
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- 230000001055 chewing effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
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Abstract
The invention discloses a primary processing method of coffee, which comprises the following steps: (1) selecting fresh coffee fruits: selecting fresh coffee fruits organically planted in the land which is not polluted by heavy metals and chemicals and has the altitude of more than 1300 m, and picking the fresh coffee fruits which are completely ripe and are red or dark red because the fresh coffee fruits are ripe in batches; the planting distance of the planted coffee trees is 3 meters, Hainan rosewood is planted between each row of coffee trees, the height of the Hainan rosewood is 6-12 meters, and fallen leaves of the Hainan rosewood are used as organic fertilizer of the planted coffee trees; (2) the processing method of the fresh coffee fruit comprises the following steps: directly peeling the fresh coffee fruits selected in the step (1) without water, directly discharging the coffee beans with part of pectin into an oven for drying treatment, and simultaneously discharging the exocarp and the mesocarp without water into another oven for drying. 4) Peeling and subpackaging: and (4) shelling the coffee beans which are subjected to the airing or drying process in the step (3) to prepare the coffee rice with fresh and sweet taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a coffee processing method, and especially relates to a preliminary processing method of a rose coffee.
Background
Coffee is a typical tropical beverage crop, has the effects of refreshing, inducing diuresis, strengthening heart, resisting oxidation, resisting aging and the like, and is one of the drinks popular with people. Coffee has been popular as an elegant, fashionable, high-grade beverage all over the world and is listed as the first of three beverages (coffee, tea and cocoa) all over the world, the coffee is planted in 76 countries and regions all over the world, only in 1983 and 1984, the coffee yield all over the world reaches as much as 550 ten thousand tons, and the export is 420 ten thousand tons, wherein the yield and the export of south America Brazil called the king of coffee are the largest. Nevertheless, the homeland of coffee is not in brazil, but in ethiopia in africa, and up to now, in the mao dense forest of the western coffee law province in this country, a large number of wild coffee forests are grown, and the term "coffee" is the name from the "coffee law". Coffee trees prefer a warm and unhealthy climate during the day and less than two hours of direct sunlight, so that in the absence of daily afternoon rains or heavy fog, local farmers must insert a lot of tall trees in the coffee garden to shade. At night, they want to have an environment of about ten degrees centigrade but not too low temperature because too warm makes the coffee cherries develop too fast and do not produce small, strong, hard, quality coffee beans; in case of frost, the coffee tree will freeze. Based on these characteristics, the loess suitable for the growth of arabica is mostly a country having mountain terrain among the north and south regression lines, and this Zone is called Coffee Zone (Coffee Zone/Coffee belt).
In 525 b.c., Arabic began to grow coffee, and Arabic areas began to prevail in chewing the roasted coffee beans. In 890 b.c., coffee beans were sold by arabian to yemen who made coffee beans into beverages for the first time. In the 15 th century, coffee was introduced into europe, asia, and soon to the americas. By the 18 th century, coffee has been widely grown in tropical and subtropical regions of the world and has become one of the three major beverages in the world. The annual sale amount of coffee is higher than that of three major beverages, namely 3 times of that of cocoa and 4 times of that of tea. Although coffee has been cultivated for over 2000 years in the world. However, the Chinese cultivated coffee only has a history of hundreds of years, and in 1884, Taiwan province starts to introduce coffee. At the beginning of the 20 th century, Huaqiao was grown from coffee senegand, Malaysia in Hainan province. Later, the plants coffee began sequentially in the tropical and subtropical provinces of the south. Although the cultivation time is short, the coffee in the Hainan province and the Yunnan province in China has super-group quality and unique charm, and is widely reputed internationally, some foreign traders are processed and sold to the international market after buying at low price, so that the coffee becomes a world first-class beverage with high value, and particularly, the coffee planted in the Yunnan province is tasted to be popular with people and is not bitter, fragrant and not fierce due to large day-night temperature difference of Yunnan, contains more oil and has fruit flavor, so that the coffee is praised as the coffee with the best international quality by coffee traders at home and abroad. Chinese coffee planting varieties mainly comprise medium-grain coffee and arabica, wherein the arabica is mainly distributed in Yunnan province and Sichuan province. In the invention patent application No. 201910687895.3, a prior art coffee bean processing process is described, comprising the steps of: firstly, soaking the picked fresh coffee fruits in clear water, removing the fresh coffee fruits and impurities floating on the water surface, cleaning and draining the rest fresh coffee fruits, and then mechanically peeling the fresh coffee fruits to obtain coffee beans with shells; adding coffee beans with shells into a fermentation tank, soaking into the compound pectinase solution, uniformly mixing, fermenting at 30-45 ℃ for 2-5h, and taking out after fermentation is finished; stirring and kneading the fermented coffee beans with the shells by using flowing water, rinsing pectin on the surfaces of the coffee beans, and then soaking the coffee beans in clear water; then, placing the cleaned coffee beans with shells on a ventilated and dried sunning ground for airing in the open air, turning the coffee beans once every 2-4h, and finishing drying when the water content of the coffee beans is lower than 12%; and finally, mechanically shelling the dried coffee cherries with shells to obtain the coffee beans. Therefore, in the prior art, the existing coffee process flow generally goes through the water washing or fermentation process, the water washing and fermentation process inevitably causes the coffee to ferment in a moisture-containing environment to generate peculiar smell, and pectin is decomposed, so that partial sweet taste of coffee beans is lost, and the taste of the coffee is influenced.
Disclosure of Invention
The invention aims to provide a primary processing method of a rose coffee, which can improve the taste of the coffee.
In order to solve the technical problems, the technical scheme of the invention is as follows:
the primary processing method of the rosewood coffee is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting fresh coffee fruits:
selecting fresh coffee fruits planted in mountainous regions which are not polluted by heavy metals and chemicals and have an altitude of 5-3000 m; the planting distance of the planted coffee trees is 3 meters, Hainan rosewood is planted among coffee trees in each row, the height of the Hainan rosewood is 9-10 meters, and fallen leaves of the Hainan rosewood are used as organic fertilizer of the coffee trees from which the planted coffee beans grow;
(2) the processing method of the fresh coffee fruit comprises the following steps: directly peeling the fresh coffee fruits selected in the step (1) without water, directly discharging the coffee beans with part of pectin into an oven for drying treatment, and simultaneously discharging the exocarp and the mesocarp without water into another oven for drying. The drying temperature is 37-45 ℃, and the drying time is 20-30 hours; until the coffee bean shells are dry.
(3) Airing or drying: and (3) roasting the coffee beans which are dried in the step (2) until the moisture content is about 16%, taking out of the furnace, packaging according to 35 kg/bag, storing for 4-5 days, and selecting to be dried in the sun for 2-3 days until the moisture content is about 11%.
(4) Peeling and subpackaging: and (4) putting the coffee beans which are subjected to the airing or drying procedure in the step (3) into a huller for hulling to prepare the coffee rice with fresh and sweet taste.
The traditional coffee bean processing process route comprises squeezing and bursting type shelling and water washing, wherein the water washing process can easily cause the coffee beans to be excessively fermented and release peculiar smell, and the squeezing and bursting process can completely break the coffee rice particles in the shells during the shelling, so that the taste and the appearance of the coffee are influenced. The production process not only wastes a large amount of water, but also produces sewage and pollutes the environment. The process route does not need washing, does not need waste water resources, avoids environmental pollution, and avoids the generation of excessive fermentation so as to avoid the release of peculiar smell.
Preferably, the drying temperature in the step (2) is 38-42 ℃, and the drying time is 22-28 hours.
More preferably, the drying temperature in the step (2) is 38-40 ℃, and the drying time is 22-24 hours.
More preferably, the drying temperature in the step (2) is 40-42 ℃, and the drying time is 24-28 hours.
Particularly preferably, the drying temperature in the step (2) is 40 ℃ and the drying time is 24 hours.
The drying process can remove more than 70% of water at constant temperature, so that the fermentation is promoted by the existence of a large amount of water, and the emission of peculiar smell is avoided.
Particularly preferably, the airing time in the step (3) is 2 days.
Particularly preferably, the drying temperature and time in step (3) are 40 ℃ and 2 days, respectively.
During the standing period of the coffee beans, the moisture in the inner layer of the coffee beans is released by drying or baking, so that more than 90% of the moisture in the coffee beans is removed. Further limiting the environmental factors that contribute to fermentation.
The key points of the operation of the processing process are as follows:
from the fresh fruit tank to the double-layer roasting room, zero residue must be guaranteed every day, i.e. no coffee is left on the equipment of the whole process. Each layer needs to be dried uniformly, and the layer needs to be turned and paved more than once manually;
during drying, 300 tubes of hot wind solar energy are used for supplying heat in the daytime, 1.5 is used for exhausting air to enter a hot furnace air cabinet, and 2 blowers of 1.5 are used for blowing the air into a curing barn to form first-layer and second-layer back pressure blowing curing.
The processed coffee has the following taste: the coffee rice is dark green and slightly attached with powdered gold, and the specific gravity is more than 800Kg/m3It has mellow taste, strong fragrance and delightful fruit. The rosewood has a sharp faint scent, mellow taste, sweet aftertaste and rich grease; the balance of sandalwood and caramel is strong.
By adopting the technical scheme, the fresh coffee fruits planted in the pollution-free environment are selected, so that the hygiene degree of the fresh coffee fruits is high when the fresh coffee fruits are picked manually, the maturity of the fresh coffee fruits is guaranteed, the fresh coffee fruits do not need to be soaked and washed, the pectin is prevented from being decomposed by fermentation, and the taste of coffee beans is improved.
Moreover, the process sequence of drying and then airing or drying can ensure that most of water on the surface layer and inside is removed firstly, then the water inside is released in enough time during the parking period, the environmental factors of fermentation are strictly controlled, and the fermentation is further prevented, so that the peculiar smell generated by fermentation and the pectin decomposition caused by fermentation are avoided, the sweetness of the coffee beans is ensured, and the taste of the coffee beans is improved.
In addition, because of the traditional water washing processing, the processing method does not need a large amount of water resources, reduces the waste of water, does not produce sewage, and does not cause pollution to the environment. Meanwhile, the method adopts the heat supply mode that the energy of the sun is taken as the main part and the biomass particle raw material is taken as the auxiliary part for drying, the heat supply is carried out by 300 tubes of hot wind solar energy in the daytime, 1.5 is used for air draft to enter a hot furnace wind cabinet, and 2 blowers of 1.5 are used for blowing into a curing barn to form first-layer and second-layer back pressure blowing and curing. Making the process environmentally friendly.
Drawings
FIG. 1 is a process scheme of the present invention.
Detailed Description
The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
In a traditional coffee bean process route, coffee beans are soaked and cleaned by water, sufficient conditions are provided for fermentation of the coffee beans under the condition of overhigh water content, and peculiar smell is generated during fermentation of the coffee beans, so that the fragrant smell and the taste of the coffee beans are influenced; on the other hand, the pectin in the coffee is destroyed by the coffee beans due to fermentation, so that the sweetness of the coffee is influenced, the taste of the coffee is further influenced, and meanwhile, a large amount of water is used, so that the soaked water is polluted, and the environment is further polluted.
To solve the above problems, the present invention provides:
example 1
A primary processing method of a pear flower coffee comprises the following steps: the method comprises the following steps:
(1) selecting fresh coffee fruits:
selecting fresh coffee fruits planted in mountainous regions which are not polluted by heavy metals and chemicals and have an altitude of 20 meters; the planting distance of the planted coffee trees is 3 meters, Hainan rosewood is planted among coffee trees in each row, the height of the Hainan rosewood is 10 meters, and fallen leaves of the Hainan rosewood are used as organic fertilizer of coffee trees from which the planted coffee beans grow;
(2) the processing method of the fresh coffee fruit comprises the following steps: directly peeling the fresh coffee fruits selected in the step (1) without water, directly discharging the coffee beans with part of pectin into an oven for drying treatment, and simultaneously discharging the exocarp and the mesocarp without water into another oven for drying. The drying temperature is 37-45 ℃, and the drying time is 20-30 hours; until the coffee bean shells are dry.
(3) Airing or drying: and (3) roasting the coffee beans which are dried in the step (2) until the moisture content is about 16%, taking out of the furnace, packaging according to 35 kg/bag, storing for 4-5 days, and selecting to be dried in the sun for 2-3 days until the moisture content is about 11%.
(4) Peeling and subpackaging: and (4) putting the coffee beans which are subjected to the airing or drying procedure in the step (3) into a huller for hulling to prepare the coffee rice with fresh and sweet taste.
The traditional coffee bean processing process route comprises squeezing and bursting type shelling and water washing, wherein the water washing process can easily cause the coffee beans to be excessively fermented and release peculiar smell, and the squeezing and bursting process can completely break the coffee rice particles in the shells during the shelling, so that the taste and the appearance of the coffee are influenced. The production process not only wastes a large amount of water, but also produces sewage and pollutes the environment. The process route does not need washing, does not waste water resources, simultaneously avoids environmental pollution, and simultaneously avoids the occurrence of excessive fermentation so as to avoid the release of peculiar smell
Because the fresh coffee fruits planted in the pollution-free environment are selected, the hygiene degree of the fresh coffee fruits is high when the fresh coffee fruits are picked manually, the maturity of the fresh coffee fruits is guaranteed, soaking and washing are not needed, the pectin is prevented from being decomposed due to fermentation, and the taste of coffee beans is improved.
The drying process can remove more than 70% of water at constant temperature, so that the fermentation is promoted by the existence of a large amount of water, and the emission of peculiar smell is avoided.
The water content of the coffee beans produced according to the above process is less than 12%.
During the standing period of the coffee beans, the moisture in the inner layer of the coffee beans is released by drying or baking, so that more than 90% of the moisture in the coffee beans is removed. Further limiting the environmental factors that contribute to fermentation.
The process sequence of drying and then airing or drying can ensure that most of water on the surface layer and inside is removed firstly, then the water inside is released in enough time during the standing period, the environmental factors of fermentation are strictly controlled, and the fermentation is further prevented, so that the peculiar smell generated by fermentation and the pectin decomposition caused by fermentation are avoided, the sweetness of the coffee beans is ensured, and the taste of the coffee beans is improved.
Example 2
A primary processing method of a pear flower coffee comprises the following steps: the method comprises the following steps:
(1) selecting fresh coffee fruits planted in mountainous regions which are not polluted by heavy metals and chemicals and have an altitude of 20 meters; the planting distance of the planted coffee trees is 3 meters, Hainan rosewood is planted among coffee trees in each row, the height of the Hainan rosewood is 10 meters, and fallen leaves of the Hainan rosewood are used as organic fertilizer of coffee trees from which the planted coffee beans grow; (2) the processing method of the fresh coffee fruit comprises the following steps: directly peeling the fresh coffee fruits selected in the step (1) without water, directly discharging the coffee beans with part of pectin into an oven for drying treatment, and simultaneously discharging the exocarp and the mesocarp without water into another oven for drying. The drying temperature is 37-45 ℃, and the drying time is 20-30 hours; until the coffee bean shells are dry.
(3) Airing or drying: and (3) roasting the coffee beans which are dried in the step (2) until the moisture content is about 16%, taking out of the furnace, packaging according to 35 kg/bag, storing for 4-5 days, and selecting to be dried in the sun for 2-3 days until the moisture content is about 11%.
(4) Peeling and subpackaging: and (4) putting the coffee beans which are subjected to the airing or drying procedure in the step (3) into a huller for hulling to prepare the coffee rice with fresh and sweet taste.
The traditional coffee bean processing route comprises squeezing and bursting type husking and water-based processing, wherein the water-based processing can ferment the coffee beans and release peculiar smell, and the squeezing and bursting processing can destroy pectin in the husks during husking, so that the taste of the coffee is influenced. The process route does not need water washing or fermentation, and avoids fermentation, thereby avoiding the release of peculiar smell.
Because the coffee beans planted in a pollution-free environment are selected, the coffee beans are high in sanitation degree during picking, and do not need to be soaked and washed, fermentation is prevented from decomposing pectin, and the taste of the coffee beans is improved.
The drying process can remove more than 70% of water at constant temperature, so that the fermentation is promoted by the existence of a large amount of water, and the emission of peculiar smell is avoided.
The water content of the coffee beans produced according to the above process is less than 10%.
Example 3
A primary processing method of a pear flower coffee comprises the following steps: the method comprises the following steps:
(1) selecting fresh coffee fruits planted in mountainous regions which are not polluted by heavy metals and chemicals and have an altitude of 20 meters; the planting distance of the planted coffee trees is 3 meters, Hainan rosewood is planted among coffee trees in each row, the height of the Hainan rosewood is 10 meters, and fallen leaves of the Hainan rosewood are used as organic fertilizer of coffee trees from which the planted coffee beans grow;
(2) the processing method of the fresh coffee fruit comprises the following steps: directly peeling the fresh coffee fruits selected in the step (1) without water, directly discharging the coffee beans with part of pectin into an oven for drying treatment, and simultaneously discharging the exocarp and the mesocarp without water into another oven for drying. The drying temperature is 45 ℃, and the drying time is 30 hours; until the coffee bean shells are dry
(3) Airing or drying:
airing or drying: and (3) roasting the coffee beans which are dried in the step (2) until the moisture content is about 16%, taking out of the furnace, packaging according to 35 kg/bag, storing for 4-5 days, and selecting to be dried in the sun for 2-3 days until the moisture content is about 11%.
(4) Peeling and subpackaging: and (4) putting the coffee beans which are subjected to the airing or drying procedure in the step (3) into a huller for hulling to prepare the coffee rice with fresh and sweet taste.
The traditional coffee bean processing process route comprises squeezing and bursting type shelling and water washing, wherein the water washing process can easily cause the coffee beans to be excessively fermented and release peculiar smell, and the squeezing and bursting process can completely break the coffee rice particles in the shells during the shelling, so that the taste and the appearance of the coffee are influenced. The production process not only wastes a large amount of water, but also produces sewage and pollutes the environment. The process route does not need washing, does not need waste water resources, avoids environmental pollution, and avoids the generation of excessive fermentation so as to avoid the release of peculiar smell.
The drying process can remove more than 70% of water at constant temperature, so that the fermentation is promoted by the existence of a large amount of water, and the emission of peculiar smell is avoided.
The water content of the coffee beans produced by the above process is less than 8%.
Table one: the results of the taste tests of the present invention and the comparative examples are:
the embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (7)
1. The primary processing method of the rosewood coffee is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting fresh coffee fruits:
selecting fresh coffee fruits planted in mountainous regions which are not polluted by heavy metals and chemicals and have an altitude of 5-3000 m; the plant spacing of the planted fresh coffee fruits is 3 meters, Hainan rosewood is planted among coffee trees in each row, the height of the Hainan rosewood is 9-10 meters, and fallen leaves of the Hainan rosewood are used as organic fertilizer of the coffee trees from which the planted coffee beans grow;
(2) the processing method of the fresh coffee fruit comprises the following steps: and (2) carrying out anhydrous direct peeling on the fresh coffee fruits selected in the step (1), directly discharging the coffee beans with partial pectin into an oven for drying treatment, and simultaneously discharging the exocarp and the mesocarp which do not contain water into another oven for drying. The drying temperature is 37-45 ℃, and the drying time is 20-30 hours; until the coffee bean shells are dry.
(3) Airing or drying: and (3) roasting the coffee beans which are dried in the step (2) until the moisture content is about 16%, taking out of the oven, packaging according to 35 kg of each bag, storing for 4-5 days, and selecting to be dried in the sun for 2-3 days until the moisture content is about 11%.
(4) Peeling and subpackaging: and (4) putting the coffee beans which are subjected to the airing or drying procedure in the step (3) into a huller for hulling to prepare the coffee rice with fresh and sweet taste.
2. The method of claim 1, wherein the step of pre-processing the pear coffee comprises: the drying temperature in the step (2) is 38-42 ℃, and the drying time is 22-28 hours.
3. The method of claim 2, wherein the step of pre-processing the pear coffee comprises: the drying temperature in the step (2) is 38-40 ℃, and the drying time is 22-24 hours.
4. The method of claim 2, wherein the step of pre-processing the pear coffee comprises: the drying temperature in the step (2) is 40-42 ℃, and the drying time is 24-28 hours.
5. The method of claim 2, wherein the step of pre-processing the pear coffee comprises: the drying temperature in the step (2) is 40 ℃, and the drying time is 24 hours.
6. The method of claim 5, wherein the step of pre-processing the pear coffee comprises: and (4) airing for 2 days in the step (3).
7. The method of claim 5, wherein the step of pre-processing the pear coffee comprises: and (3) drying at 40 ℃ for 2 days.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802455A (en) * | 2020-07-01 | 2020-10-23 | 中山莱客咖啡企业管理有限公司 | Storage method of pear flower coffee beans |
| CN114600998A (en) * | 2022-04-01 | 2022-06-10 | 德宏芸茶屋咖啡有限公司 | Coffee primary processing method |
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| CN110178949A (en) * | 2019-05-13 | 2019-08-30 | 云南农业大学 | A kind of coffee fresh fruit Non-aqueous processing technology |
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| CN110178949A (en) * | 2019-05-13 | 2019-08-30 | 云南农业大学 | A kind of coffee fresh fruit Non-aqueous processing technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802455A (en) * | 2020-07-01 | 2020-10-23 | 中山莱客咖啡企业管理有限公司 | Storage method of pear flower coffee beans |
| CN114600998A (en) * | 2022-04-01 | 2022-06-10 | 德宏芸茶屋咖啡有限公司 | Coffee primary processing method |
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