CN111406819A - Roasting method of coffee beans - Google Patents
Roasting method of coffee beans Download PDFInfo
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- CN111406819A CN111406819A CN202010405685.3A CN202010405685A CN111406819A CN 111406819 A CN111406819 A CN 111406819A CN 202010405685 A CN202010405685 A CN 202010405685A CN 111406819 A CN111406819 A CN 111406819A
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- 241000533293 Sesbania emerus Species 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000001816 cooling Methods 0.000 claims abstract description 23
- 238000004880 explosion Methods 0.000 claims abstract description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 15
- 230000018044 dehydration Effects 0.000 claims abstract description 8
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 8
- 238000005057 refrigeration Methods 0.000 claims description 6
- 240000000073 Achillea millefolium Species 0.000 claims description 2
- 235000007754 Achillea millefolium Nutrition 0.000 claims description 2
- 241000732800 Cymbidium Species 0.000 claims description 2
- 241000894007 species Species 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000005303 weighing Methods 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 7
- 208000005156 Dehydration Diseases 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000008187 granular material Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 241000173290 Cymbidium faberi Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001377938 Yara Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 150000003222 pyridines Chemical class 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 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
- A23F5/02—Treating green 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
- A23F5/04—Methods of roasting coffee
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- 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 roasting method of green coffee beans, which is characterized by comprising the following steps: the first stage of pre-dehydration at the temperature of 120 ℃ and 140 ℃ for 3-12min, and cooling for 1-2h at room temperature; the second stage of cold storage, the temperature is 4-8 ℃, and the time is 8-48 h; the third stage is fire-detecting at the temperature of 150 ℃ and 160 ℃ for 5-10 min; the fourth stage is an explosion at the temperature of 180 ℃ and 210 ℃ for 5-10 min; the second explosion in the fifth stage at the temperature of 210 ℃ and 235 ℃ for 5-13 min; and in the sixth stage, cooling the beans to room temperature to obtain finished coffee beans. The invention obtains the coffee beans with rich fragrance, moderate sweetness and smooth mouthfeel by refrigerating under the condition of low temperature in the processing process and adjusting proper baking time and temperature.
Description
Technical Field
The invention relates to a method for roasting green coffee beans, and belongs to the technical field of food processing.
Background
A fine coffee requires not only high quality raw coffee beans but also roasting, grinding and extraction in an optimum manner. It is known that coffee beans are essentially aroma-free and can produce the characteristic aroma of coffee only by roasting and heating to caramelize polysaccharides in coffee, i.e., maillard reaction. The coffee contains pyrazine compounds, pyrrole compounds, pyridine compounds, and a large amount of aldehydes, ketones, phenols, esters, alcohols, etc., which constitute the special aroma and flavor of coffee bean. The conventional baking method has no special treatment, or can cause the problems of much loss of aroma, poor flavor and poor mouthfeel due to inaccurate baking time and temperature control.
Disclosure of Invention
Aiming at the problems of taste and aroma of finished coffee beans obtained by the existing roasting method, the invention provides coffee beans obtained by adopting a novel green coffee bean roasting method. The baking method solves the problems of poor coffee taste and flavor caused by loss of aroma components in the baking process.
The technical scheme of the invention is as follows:
a method of roasting green coffee beans, comprising:
the first stage of pre-dehydration at the temperature of 120 ℃ and 140 ℃ for 3-12min, and cooling for 1-2h at room temperature;
the second stage of cold storage, the temperature is 4-8 ℃, and the time is 8-48 h;
the third stage is fire-detecting at the temperature of 150 ℃ and 160 ℃ for 5-10 min;
the fourth stage is an explosion at the temperature of 180 ℃ and 210 ℃ for 5-10 min;
the second explosion in the fifth stage at the temperature of 210 ℃ and 235 ℃ for 5-13 min;
and in the sixth stage, cooling the beans to room temperature to obtain finished coffee beans.
Preferably, the roasting method of the green coffee beans specifically comprises the following steps:
pre-dehydrating at 120 deg.C for 7-12min, and cooling at room temperature for 1-2 h;
a second stage of refrigeration, wherein the temperature is 4 ℃ and the time is 12 h;
the third stage is a fire-detecting stage, the temperature is 150 ℃, and the time is 8-10 min;
the fourth stage is a first explosion, the temperature is 180 ℃, and the time is 8-10 min;
the fifth stage is secondary explosion at 210 ℃ for 10-12 min;
and in the sixth stage, cooling the beans to room temperature to obtain finished coffee beans.
Preferably, the roasting method of the green coffee beans specifically comprises the following steps:
pre-dehydrating at 130 deg.C for 4-9min, and cooling at room temperature for 1-2 h;
the second stage is a cold storage stage, the temperature is 8 ℃, and the time is 24 hours;
the third stage is a fire-detecting stage, the temperature is 155 ℃, and the time is 7-8 min;
the fourth stage is a first explosion, the temperature is 190 ℃, and the time is 7-9 min;
the second explosion in the fifth stage at 220 deg.C for 8-10 min;
and in the sixth stage, cooling the beans to room temperature to obtain finished coffee beans.
Preferably, the roasting method of the green coffee beans specifically comprises the following steps:
pre-dewatering at 140 deg.C for 3-8min, and cooling at room temperature for 1-2 hr;
the second stage is a cold storage stage, the temperature is 6 ℃, and the time is 36 h;
the third stage is a fire-measuring stage, the temperature is 160 ℃, and the time is 5-7 min;
the fourth stage is first explosion at 200 deg.C for 5-8 min;
the second explosion in the fifth stage at 230 deg.C for 6-8 min;
and in the sixth stage, cooling the beans to room temperature to obtain finished coffee beans.
Preferably, the variety of the coffee beans is manthun, yarrow, Yunnan Xiaohui or cymbidium but not limited to the above.
The invention has the beneficial effects that:
according to the invention, by controlling the roasting temperature and time of coffee beans and adding the refrigeration step before the fire-raising stage, the volatilization of aroma components is reduced, and flavor substances are locked, so that the taste and aroma quality of coffee are better. The invention solves the technical problems of loss of coffee flavor components and unstable flavor quality in the conventional roasting method.
Detailed Description
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and such equivalents may fall within the scope of the present invention as defined in the appended claims.
The specification of the raw materials used in the present invention and the information of the manufacturer are as follows:
the model of the equipment used in the invention and the information of the manufacturer are as follows:
| instrumentation and equipment | Model number | Manufacturer of the product |
| Electronic balance | MP2002 | SHANGHAI HENGPING SCIENCE INSTRUMENT Co.,Ltd. |
| Coffee roasting machine | JMS-70 | Ningbo Gimes Ltd |
The specification of the raw materials and the manufacturer are not limiting terms of the invention.
The coffee bean roasting loss rate of examples and comparative examples was determined by the following method:
before roasting, M grams of coffee beans are weighed, and the finished coffee beans after roasting to the sixth stage are respectively weighed. The loss rate or the loss-to-weight ratio is considered as an acceptable term within the expected range and is not used as a judgment standard.
Wherein m is the mass of the roasted coffee beans.
The following are examples of roasting five kinds of green coffee beans according to the recipes shown in table 1, respectively.
Table 1 roasting schedule of green coffee beans
| Scheme(s) | Parameter(s) | Stage of dehydration | Cold storage stage | The fire stage | First explosion stage | Second explosion stage |
| Scheme one | Time of day | 7-12min | 12h | 8-10min | 8-10min | 10-12min |
| Temperature (. degree.C.) | 120 | 4 | 150 | 180 | 210 | |
| Scheme two | Time of day | 4-9min | 24h | 7-8min | 7-9min | 8-10min |
| Temperature (. degree.C.) | 130 | 8 | 155 | 190 | 220 | |
| Scheme three | Time of day | 3-8min | 36h | 5-7min | 5-8min | 6-8min |
| Temperature (. degree.C.) | 140 | 6 | 160 | 200 | 230 |
Injecting: min represents minutes and h represents hours.
Example 1
The coffee bean variety yara snow. The roasting method of the green coffee beans comprises the following steps:
1. preheating a coffee roaster;
2. weighing 200g of coffee beans by using an electronic balance and putting the coffee beans into a preheated coffee baking machine;
3. roasting the roasted coffee beans according to the first scheme in the table 1, wherein the coffee beans are taken out immediately after the pre-dehydration stage, cooled for 1-2h and then transferred to a refrigerator for cold storage for 12h, and then the subsequent steps are carried out;
4. taking out the baked beans, cooling and weighing.
Example 2
The coffee bean variety mantening. The roasting method of the green coffee beans comprises the following steps:
1. preheating a coffee roaster;
2. weighing 250g of coffee beans by using an electronic balance and putting the coffee beans into a preheated coffee baking machine;
3. roasting the roasted coffee beans according to the scheme II in the table 1, wherein the coffee beans are taken out immediately after the pre-dehydration stage, cooled for 1-2h and then transferred to a refrigerator for refrigeration for 24h, and then the subsequent steps are carried out;
4. taking out the baked beans, cooling and weighing.
Example 3
Coffee bean variety Yunnan granule. The roasting method of the green coffee beans comprises the following steps:
1. preheating a coffee roaster;
2. weighing 300g of coffee beans by using an electronic balance and putting the coffee beans into a preheated coffee baking machine;
3. roasting the roasted coffee beans according to the third scheme in the table 1, wherein the coffee beans are taken out immediately after the pre-dehydration stage, cooled for 1-2h and then transferred to a refrigerator for refrigeration for 36h, and then the subsequent steps are carried out;
4. taking out the baked beans, cooling and weighing.
Example 4
The coffee bean variety is cymbidium faberi. The roasting method of the green coffee beans comprises the following steps:
1. preheating a coffee roaster;
2. weighing 350g of coffee beans by using an electronic balance and putting the coffee beans into a preheated coffee baking machine;
3. roasting the roasted coffee beans according to the scheme II in the table 1, wherein the coffee beans are taken out immediately after the pre-dehydration stage, cooled for 1-2h and then transferred into a refrigerator, the refrigerating time is adjusted to 48h, and then the subsequent steps are carried out;
4. taking out the baked beans, cooling and weighing.
Comparative example
Coffee bean variety Yunnan granule. The roasting method of the green coffee beans comprises the following steps:
1. preheating a coffee roaster;
2. weighing 300g of coffee beans by using an electronic balance and putting the coffee beans into a preheated coffee baking machine;
3. roasting the roasted coffee beans according to the third scheme in the table 1 without a cold storage stage;
4. taking out the baked beans, cooling and weighing.
Coffee bean evaluation test
(1) Sensory evaluation method
All coffee beans roasted according to the present invention, including examples and comparative examples, were ground and brewed to the same extent, 30 adult evaluators were invited to perform sensory evaluation including aroma, sourness, bitterness, body thickness, personal taste and deficiency, evaluation items and evaluation criteria are shown in table 2, and the evaluation scores were divided into the highest score and the lowest score and averaged.
TABLE 2 sensory evaluation Table
(2) Evaluation results
From the above evaluation results, it is understood that the coffee beans prepared in examples 1, 2, 3 and 4 have a higher sour taste, a higher astringent taste, a higher bitter taste, a higher sweetness, a higher overall flavor, a higher alcohol thickness and a higher consistency than those of the comparative examples, and the grade of the coffee beans obtained by the indirect roasting method of the present invention is about 10 to 15% higher than that of the comparative examples, and the grade of example 3, which is the same as that of the raw bean of the comparative examples, is higher than that of the comparative examples. The loss rate of baking was less than 20% for each group. Compared with a comparative example, the roasted coffee beans have the characteristics of more prominent sweetness, fresh and mellow sour taste, moderate pure thickness and mouthfeel, moderate aftertaste such as bitter and astringent taste and moderate flavor, high taste preference, fresh aroma, harmonious overall flavor and no obvious taste deviation such as sourness, astringency, sweetness, bitterness and the like.
In conclusion, the coffee beans prepared by the batch roasting method obviously reduce the loss of aroma components caused by roasting through low-temperature refrigeration and reduction of the total heating time, and the taste and the aroma quality of the coffee beans are higher than those prepared by the conventional roasting method.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (5)
1. A method of roasting green coffee beans, comprising:
the first stage of pre-dehydration at the temperature of 120 ℃ and 140 ℃ for 3-12min, and cooling for 1-2h at room temperature;
the second stage of cold storage, the temperature is 4-8 ℃, and the time is 8-48 h;
the third stage is fire-detecting at the temperature of 150 ℃ and 160 ℃ for 5-10 min;
the fourth stage is an explosion at the temperature of 180 ℃ and 210 ℃ for 5-10 min;
the second explosion in the fifth stage at the temperature of 210 ℃ and 235 ℃ for 5-13 min;
and in the sixth stage, cooling the beans to room temperature to obtain finished coffee beans.
2. The method of claim 1, wherein the raw coffee beans are of the species manthunen, yarrow, Yunnan Xiaohui and cymbidium.
3. The method for roasting green coffee beans according to claim 1, comprising:
pre-dehydrating at 120 deg.C for 7-12min, and cooling at room temperature for 1-2 h;
a second stage of refrigeration, wherein the temperature is 4 ℃ and the time is 12 h;
the third stage is a fire-detecting stage, the temperature is 150 ℃, and the time is 8-10 min;
the fourth stage is a first explosion, the temperature is 180 ℃, and the time is 8-10 min;
the fifth stage is secondary explosion at 210 ℃ for 10-12 min;
and in the sixth stage, cooling the beans to room temperature to obtain finished coffee beans.
4. The method for roasting green coffee beans according to claim 1, comprising:
pre-dehydrating at 130 deg.C for 4-9min, and cooling at room temperature for 1-2 h;
the second stage is a cold storage stage, the temperature is 8 ℃, and the time is 24 hours;
the third stage is a fire-detecting stage, the temperature is 155 ℃, and the time is 7-8 min;
the fourth stage is a first explosion, the temperature is 190 ℃, and the time is 7-9 min;
the second explosion in the fifth stage at 220 deg.C for 8-10 min;
and in the sixth stage, cooling the beans to room temperature to obtain finished coffee beans.
5. The method for roasting green coffee beans according to claim 1, comprising:
pre-dewatering at 140 deg.C for 3-8min, and cooling at room temperature for 1-2 hr;
the second stage is a cold storage stage, the temperature is 6 ℃, and the time is 36 h;
the third stage is a fire-measuring stage, the temperature is 160 ℃, and the time is 5-7 min;
the fourth stage is first explosion at 200 deg.C for 5-8 min;
the second explosion in the fifth stage at 230 deg.C for 6-8 min;
and in the sixth stage, cooling the beans to room temperature to obtain finished coffee beans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010405685.3A CN111406819A (en) | 2020-05-14 | 2020-05-14 | Roasting method of coffee beans |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010405685.3A CN111406819A (en) | 2020-05-14 | 2020-05-14 | Roasting method of coffee beans |
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| CN111406819A true CN111406819A (en) | 2020-07-14 |
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| CN202010405685.3A Pending CN111406819A (en) | 2020-05-14 | 2020-05-14 | Roasting method of coffee beans |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113712224A (en) * | 2021-08-24 | 2021-11-30 | 昆明弘承食品科技有限公司 | Coffee bean roasting system capable of controlling caffeine content and roasting method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4161549A (en) * | 1973-12-07 | 1979-07-17 | Gallon & Company | Method of improving the flavor of previously dried green coffee beans |
| JPH07313060A (en) * | 1993-04-05 | 1995-12-05 | Takahisa Shioda | Method for preliminarily treating coffee raw bean and treating the same after roasting |
| CN107950723A (en) * | 2017-12-20 | 2018-04-24 | 上海威铭食品有限公司 | A kind of baking method of coffee bean |
| TW201900028A (en) * | 2017-05-12 | 2019-01-01 | 嘉會生技股份有限公司 | Coffee bean and treatment method thereof |
| CN110547350A (en) * | 2019-09-12 | 2019-12-10 | 胡玉涛 | maca coffee beverage and production method thereof |
-
2020
- 2020-05-14 CN CN202010405685.3A patent/CN111406819A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4161549A (en) * | 1973-12-07 | 1979-07-17 | Gallon & Company | Method of improving the flavor of previously dried green coffee beans |
| JPH07313060A (en) * | 1993-04-05 | 1995-12-05 | Takahisa Shioda | Method for preliminarily treating coffee raw bean and treating the same after roasting |
| TW201900028A (en) * | 2017-05-12 | 2019-01-01 | 嘉會生技股份有限公司 | Coffee bean and treatment method thereof |
| CN107950723A (en) * | 2017-12-20 | 2018-04-24 | 上海威铭食品有限公司 | A kind of baking method of coffee bean |
| CN110547350A (en) * | 2019-09-12 | 2019-12-10 | 胡玉涛 | maca coffee beverage and production method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113712224A (en) * | 2021-08-24 | 2021-11-30 | 昆明弘承食品科技有限公司 | Coffee bean roasting system capable of controlling caffeine content and roasting method thereof |
| CN113712224B (en) * | 2021-08-24 | 2023-12-22 | 昆明弘承食品科技有限公司 | Coffee bean baking system capable of controlling caffeine content and baking method thereof |
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