CN111802455A - Storage method of pear flower coffee beans - Google Patents

Storage method of pear flower coffee beans Download PDF

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Publication number
CN111802455A
CN111802455A CN202010628523.6A CN202010628523A CN111802455A CN 111802455 A CN111802455 A CN 111802455A CN 202010628523 A CN202010628523 A CN 202010628523A CN 111802455 A CN111802455 A CN 111802455A
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air
coffee beans
pipe
wood board
rosewood
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肖小春
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Zhongshan Laike Coffee Enterprise Management Co ltd
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Zhongshan Laike Coffee Enterprise Management Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/08—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01F—PROCESSING OF HARVESTED PRODUCE; HAY OR STRAW PRESSES; DEVICES FOR STORING AGRICULTURAL OR HORTICULTURAL PRODUCE
    • A01F25/00—Storing agricultural or horticultural produce; Hanging-up harvested fruit
    • A01F25/14—Containers specially adapted for storing
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01F—PROCESSING OF HARVESTED PRODUCE; HAY OR STRAW PRESSES; DEVICES FOR STORING AGRICULTURAL OR HORTICULTURAL PRODUCE
    • A01F25/00—Storing agricultural or horticultural produce; Hanging-up harvested fruit
    • A01F25/16—Arrangements in forage silos
    • A01F25/22—Ventilating arrangements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/24—Preserving with chemicals in the form of liquids or solids
    • A23B9/26—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Environmental Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Disinfection, Sterilisation Or Deodorisation Of Air (AREA)

Abstract

The invention discloses a method for storing rose coffee beans, which comprises the following steps: the method comprises the following steps: (1) selecting coffee beans: selecting fresh coffee fruits planted in pollution-free mountainous regions with an altitude of between 5 and 3000 meters, directly peeling the fresh coffee fruits without water, drying the fresh coffee fruits at a drying temperature of between 37 and 45 ℃ for 20 to 30 hours until the water content is lower than 16 percent, storing the fresh coffee fruits in packets for 4 to 5 days, and selectively drying the fresh coffee fruits in the sun for 2 to 3 days until the water content is about 11 percent; (2) husking and subpackaging coffee beans: putting the dried coffee beans into a huller for hulling and subpackaging; (3) the storage chamber is provided with: jacking the first lifting wood plate to a height of 20-40cm from the ground plate through support columns, and placing a rosewood pile in a position between the support columns; the first raised wood board is full of air-permeable through holes; (4) placing coffee beans: hemp bags filled with coffee beans are placed on the first lifting wood board, and flavor-enhancing packages filled with rosewood small blocks and moisture-absorbing beads are placed in gaps among the hemp bags. The storage method of the invention effectively enhances the sandalwood smell and taste of the pear coffee beans, expels insects and prevents peculiar smell from being inhaled.

Description

Storage method of pear flower coffee beans
Technical Field
The invention relates to the technical field of food processing, in particular to a storage method of coffee beans, namely a storage method of rose coffee beans.
Background
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. Coffee is an indispensable beverage for modern people, and the most important raw material of coffee with strong aroma and rich mouthfeel is coffee beans. The coffee beans are the outer seeds of the coffee trees, the coffee trees grow in the shrubs of the cold regions, the fruits of the coffee trees are white or yellow, and the outer seeds are the original shapes of the coffee beans. Coffee beans commonly found on the market are mainly classified into acarabi (arabirca) and Robusta (Robusta). Acarabi generally refers to the growth of coffee beans at an altitude of over 1200 meters, accounting for approximately 60% of the world's total coffee bean production. Robusta is a 800 m grown coffee bean at altitude 200-. Coffee beans are usually named after the place of production, and the blue-mountain coffee is coffee produced in jamaica blue mountain, is produced in jamaica blue mountain at an altitude of more than 830 meters, and is slightly sour, soft, sweet and fine-flavored coffee; the pure blue mountain coffee has light taste and fragrance, is very fragrant and forbidden to drink, and is very famous in the world. Africa is the origin of coffee, which is a very large variety of beans, the most familiar of which are yagarorphine and moka. The main coffee producing area in southeast asia is indonesia, the best known coffee bean in indonesia is manthunen. Coffee beans are produced in Yunnan and Hainan of China, but the quality is relatively common.
Regardless of the quality of the coffee as it is produced, its storage has always been a difficult problem in the industry. As long as the coffee beans are not consumed in a short time, it is very likely to be exposed to the air for a long time, and the change with time causes the loss of aroma and the absorption of bad smell, thereby affecting the quality of the coffee beans. However, in the conventional art, since it is generally necessary to spray an additive solution such as saccharides or tocopherols onto coffee beans for storage of coffee beans, the process is complicated. Even if the spraying step is performed, the flavor of coffee beans is inevitably lost before, during or after the spraying step, and the taste of the sprayed solution itself affects the taste of coffee. Although the use of vacuum packaging can prevent contact between coffee beans and air because of the sealed state formed due to high airtightness; the nitrogen is used as the replacement environment, although the contact between the coffee beans and oxygen can be reduced, and the aroma loss of the coffee beans is controlled to be minimum. However, the accessories are complicated in procedure, often inconvenient to operate, and increase in production cost, and finally additional cost is transferred to consumers.
Disclosure of Invention
The invention aims to provide a method for storing the rosewood coffee beans, which is beneficial to reducing the loss of aroma of the coffee beans, enhancing the special taste and ensuring the quality of the coffee beans.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a storage method of the rosewood coffee beans comprises the following steps: the method comprises the following steps:
(1) selecting coffee beans: 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, directly peeling in an anhydrous mode, and drying until the moisture content is lower than 16% in coffee beans at a drying temperature of 37-45 ℃ for 20-30 hours; subpackaging and storing for 4-5 days, and selecting sun-drying for 2-3 days until the water content is about 11%;
(2) peeling coffee beans and subpackaging: putting the dried coffee beans into a huller for hulling, and subpackaging into different jute bags according to the weight of 30 kilograms per bag;
(3) setting of the storage chamber: jacking the first elevated wood board to a height of 20-40cm from the floor through support columns, and placing a rosewood pile in a position between the support columns; the first raised wood board is fully distributed with air-permeable through holes, and the diameter of each through hole is 5-20 mm;
(4) placing coffee beans: hemp bags filled with coffee beans are placed on the first lifting wood boards, flavor enhancing bags are placed in gaps among the hemp bags, and rosewood small blocks and moisture absorbing beads are filled in the flavor enhancing bags.
Preferably, a second raised wood board and a wind circulation device are further arranged in the storage chamber in the step (3); the second raised wood boards are 20-40cm higher than the floor, and the first raised wood boards are 20-40cm higher than the second raised wood boards; the air circulation device comprises a fan, an air collecting cavity, a ventilation supporting pipe, an air supply pipe and an air outlet; one end of the ventilation supporting pipe is fixed at the bottom of the first lifting wood board, the other end of the ventilation supporting pipe is fixed in the second lifting wood board and penetrates through the second lifting wood board, a pipe body of the ventilation supporting pipe is fully distributed with air inlet holes, the ventilation supporting pipe is hollow inside, and an opening extending into the air collecting cavity is formed in the bottom of the ventilation supporting pipe; placing the rosewood pile on a second elevated wood board between the ventilation support tubes; the air collecting cavity is a space between the second lifting wood board and the floor; the air supply pipe is fixed on a wall, the fan part is positioned in the air collection cavity, the airflow inlet of the fan part is positioned in the air collection cavity, and the airflow outlet of the fan part is positioned in the air supply pipe; and an air outlet is formed in the side wall of the air supply pipe, which is 1.3-2m higher than the first lifting wood board.
The rosewood is also called as Hainan Huanghuali pear (also called as Hainan Huangtan pear wood or Hainan Huanghuali pear wood). The low-altitude plain and hilly areas of the mountain peak mountain of the Han-Luoshan island in the country of origin mostly grow in places with 100 m or so of elevation of the Han-Luoshan and with sufficient sunlight. Because of its slow forming material, solid wood and beautiful pattern, it is always one of the five famous woods. The rosewood has wide application, has quite high wood value, is a special precious tree species in Hainan, and is distributed in low-altitude hilly areas or plains and terraces of Hainan islands. The rosewood heart wood is reddish brown or mauve brown, turns into dark red for a long time, often contains dark brown stripes, and is glossy and fragrant. The wood grains are staggered, naturally formed and beautiful in pattern. They typically grow on hills with elevation below 350 m. The rare Hainan Huanghua pears mainly grow in Li nationality, especially in the area under Changjiang and Baoting.
Odor of rosewood: sweet wood fragrance, flowery scent and light perfume, and has the effects of resisting depression, resisting bacteria, sterilizing, deodorizing and the like.
Preferably, the first raised wood panel is 30-40cm higher than the second raised wood panel; and an air outlet is formed in the side wall of the air supply pipe, which is 1.5-1.8m higher than the first lifting wood board.
More preferably, the first raised wood panel is 40cm higher than the second raised wood panel; and an air outlet is formed in the side wall of the air supply pipe, which is 1.65m higher than the first lifting wood board.
Preferably, the number of the air inlet holes of each ventilation support pipe is 3-10, and the diameter of each air inlet hole is 5-10 mm.
More preferably, the number of the air inlet holes of each ventilation support pipe is 5, and the diameter of each air inlet hole is 8 mm.
Particularly preferably, the air collecting cavity is replaced by an air return pipe, the opening of each ventilation supporting pipe extends into the air return pipe, and the diameter of the air outlet is 300-600 mm.
Preferably, the air collecting cavity is replaced by an air return pipe, and an opening of each ventilation supporting pipe extends into the air return pipe; the fan is connected with the air return pipe and the air supply pipe; the diameter of return air pipe is 300mm, the diameter of blast pipe is 400 mm.
By adopting the technical scheme, the packed coffee beans are more than 20cm away from the floor, the floor is the position where bacteria and dust are accumulated, and the coffee bean bag is placed at a position 20cm higher than the floor, so that the coffee beans can be prevented from being easily contacted by high-density bacteria and dust; on the other hand, the rosewood piles are placed under the coffee bean bags and separated by the first lifting wood boards, and the rosewood has sweet and woody fragrance, has flowery fragrance and light aroma, has the effects of resisting bacteria, sterilizing, deodorizing and the like, so that bacteria on the ground can be inhibited by the rosewood, and the fragrance emitted by the rosewood can be absorbed by the coffee beans, thereby ensuring the fragrance of the coffee beans. The flavor enhancing bags containing the rosewood blocks and the moisture absorption beads are placed in the gaps among the coffee bean bags, so that the fragrance of the coffee beans can be enhanced after moisture is reduced and bacterial growth is inhibited.
Furthermore, between bottom plate and first rising plank, add the second and rise the plank, go up the plank and add the collection wind chamber between plank and the bottom plate on the second, combine ventilation stay tube, blast pipe, fan and air outlet, the fan makes the atmospheric pressure in collection wind chamber be less than the atmospheric pressure on the second risees the plank, the smell that the rosewood pile gived off can inhale collection wind chamber through the ventilation stay tube, passes the fan, rises along the blast pipe, gets into the storeroom from the air outlet again, forms the air cycle of a rosewood fragrance, effectively improves the even fragrance that absorbs the rosewood of coffee beans. The antibacterial property of the fragrance of the rosewood is diffused to the whole storage chamber in the air circulation to inhibit the bacterial growth of the storage chamber.
In addition, the air return pipe is used for replacing the air collecting cavity, fragrance of the rosewood sunken through the ventilation supporting pipe can be collected together, the rosewood fragrance is pumped to the air supply pipe through the fan and enters the storage chamber from the air outlet, air circulation efficiency can be improved, and fragrance absorption of coffee beans is further accelerated.
Drawings
FIG. 1 is a schematic structural view of example 1 of the present invention;
FIG. 2 is a schematic structural diagram of example 2 of the present invention;
fig. 3 is a schematic structural diagram of embodiment 3 of the present invention.
In the figure, 10-floor, 21-first raised wood board, 23-through hole, 25-support column, 27-second raised wood board, 30-wall, 40-rosewood, 41-rosewood pile, 43-flavor bag, 50-coffee bean bag, 60-wind circulation device, 61-fan, 63-ventilation support tube, 65-wind inlet hole, 66-wind collecting cavity, 67-wind delivery pipe, 69-wind outlet, 70-storage chamber, 661-wind return pipe.
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.
Example 1
To solve the problems in the prior art, as shown in fig. 1, an embodiment of the present invention provides:
a storage method of the rosewood coffee beans comprises the following steps: the method comprises the following steps:
(1) selecting coffee beans: 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, directly peeling in an anhydrous mode, and drying until the moisture content is lower than 16% in coffee beans at a drying temperature of 37-45 ℃ for 20-30 hours; subpackaging and storing for 4-5 days, and selecting sun-drying for 2-3 days until the water content is about 11%;
(2) peeling coffee beans and subpackaging: putting the dried coffee beans into a huller for hulling, and subpackaging into different jute bags according to the weight of 30 kilograms per bag;
(3) provision of the storage chamber 70: jacking the first elevated wood board 21 to a height of 20-40cm from the surface of the floor board 10 through the support columns 25, and placing a rosewood pile 41 at a position between the support columns 25; the first raised wood board 21 is fully distributed with air-permeable through holes 23, and the diameter of each through hole 23 is 5-20 mm;
(4) placing coffee beans: gunny bags filled with coffee beans are placed on the first raised wood board 21, flavor enhancing bags 43 are placed in gaps among the gunny bags, and small rosewood 40 blocks and moisture absorption beads are filled in the flavor enhancing bags 43.
By adopting the technical scheme, because the packed coffee beans are more than 20cm away from the floor 10, the floor 10 is a position where bacteria and dust are accumulated more, and the coffee bean bag 50 is placed at a position 20cm higher than the surface of the floor 10, so that the coffee beans can be prevented from being easily contacted by high-density bacteria and dust; on the other hand, the rosewood 41 is placed under the coffee bean bag 50 and separated by the first raised wood board 21, since the rosewood 40 has sweet wood fragrance, flowery fragrance and light aroma, and has antibacterial, bactericidal and deodorizing effects, so that bacteria on the ground can be inhibited by the rosewood 40, and the aroma emitted from the rosewood 40 can be absorbed by the coffee beans, thereby ensuring the aroma of the coffee beans. The flavor enhancing bag 43 containing rosewood 40 blocks and hygroscopic beads is arranged in the gap between the coffee bean bags 50, so that the fragrance of the coffee beans can be enhanced after moisture is reduced and bacterial growth is inhibited.
Example 2
On the basis of the above scheme, as shown in fig. 2, another embodiment of the present invention is:
the second raised wooden board 27 and the wind circulating device 60 are also provided in the storage chamber 70 in step (3); the second raised plank 27 is 40cm above the surface of the floor 10, and the first raised plank 21 is 40cm above the surface of the second raised plank 27; the air circulation device 60 comprises a fan 61, an air collection cavity 66, a ventilation support pipe 63, an air supply pipe 67 and an air outlet 69; one end of the ventilation supporting pipe 63 is fixed at the bottom of the first lifting wood board 21, the other end of the ventilation supporting pipe 63 is fixed in the second lifting wood board 27 and penetrates through the second lifting wood board 27, the pipe body of the ventilation supporting pipe 63 is fully distributed with air inlet holes 65, the interior of the ventilation supporting pipe is hollow, and the bottom of the ventilation supporting pipe is provided with an opening extending into the air collecting cavity 66; the rosewood pile 41 is placed on the second raised wood board 27 between the ventilation support pipes 63; the wind collecting chamber 66 is a space between the second raised wood board 27 and the floor 10; the blast pipe 67 is fixed on the wall, the fan 61 is partially positioned in the wind collecting cavity 66, the airflow inlet is positioned in the wind collecting cavity 66, and the airflow outlet is positioned in the blast pipe 67; the side wall of the blast pipe 67 1.65m higher than the surface of the first raised wood board 21 is provided with an air outlet 69.
Odor of rosewood 40: sweet wood fragrance, flowery scent and light perfume, and has the effects of resisting depression, resisting bacteria, sterilizing, deodorizing and the like.
Wherein, the number of the air inlet holes 65 of each ventilation supporting pipe 63 is 5, and the diameter of the air inlet hole 65 is 8 mm.
The second lifting wood board 27 is added between the bottom board and the first lifting wood board 21, the air collecting cavity 66 is added between the second lifting wood board 27 and the bottom board, the ventilation supporting pipe 63, the air supply pipe 67, the fan 61 and the air outlet 69 are combined, the fan 61 enables the air pressure of the air collecting cavity 66 to be lower than the air pressure on the second lifting wood board 27, the odor emitted by the rosewood pile 41 can be sucked into the air collecting cavity 66 through the ventilation supporting pipe 63, passes through the fan 61, rises along the air supply pipe 67 and then enters the storage chamber from the air outlet 69, air circulation of the fragrance of the rosewood 40 is formed, and the fragrance of the rosewood 40 is effectively and uniformly absorbed by coffee beans. The antimicrobial properties of the fragrance of the rosewood 40 are diffused throughout the storage compartment 70 in the air circulation, inhibiting bacterial growth in the storage compartment 70.
Example 3
On the basis of the above scheme, as shown in fig. 3, another embodiment of the present invention is:
the air collecting cavity 66 is replaced by an air return pipe 661, and the opening of each ventilation supporting pipe 63 extends into the air return pipe 661; the fan 61 is connected with the return air pipe 661 and the blast pipe 67; the diameter of the return duct 661 is 300mm, and the diameter of the blast duct 67 is 400 mm.
The air return pipe 661 is used to replace the air collection chamber, so that the fragrance of the rosewood 40 sinking through the ventilation support pipe 63 can be collected together, pumped to the air supply pipe 67 through the fan 61, and enters the storage chamber 70 from the air outlet 69, the air circulation efficiency can be improved, and the fragrance absorption of coffee beans can be further accelerated.
In the absence of the wind circulating means 60, the rosewood 41 passes through the through-holes of the first raised wood board 21, and emits its aroma to the coffee bean packet 50, along with the aroma of the flavor-enhancing packet 43 and is absorbed by the coffee beans, thereby increasing the aroma of the coffee beans to ensure the quality of the coffee beans.
In the case of the wind circulation device 60, the rosewood pile 41 is placed between the ventilation support pipes 63, the fragrance emitted from the rosewood pile enters the interior of the ventilation support pipes 63 through the wind inlet holes 65 of the ventilation support pipes 63, is firstly drawn down to the wind collection cavity 66 or the return air pipe 661, and is sent to the wind outlet 69 through the blower fan 61 through the wind supply pipe 67 to enter the storage chamber 70. The mode can also save the space of the ceiling part, the air is exhausted from the side part which is less than 10 meters away from the floor, the fragrance transmission distance can be reduced, and the energy is saved.
The aroma pair ratios of coffee beans stored using the present invention and stored using the storage method of the patent application No. 200980147528.9 (comparative example) are shown in table one:
table one: aroma evaluation with different coffee storage modes
Figure BDA0002565658660000051
The evaluation results of the coffee standing time and the flavor are shown in table two:
table two: evaluation results of coffee standing time and flavor
Figure BDA0002565658660000061
As can be seen from table one and table two, the use of rosewood in combination with coffee beans to store the same can maintain and enhance the flavor of coffee and ensure the quality of coffee.
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 (8)

1. A storage method of a pear flower coffee bean is characterized in that: the method comprises the following steps:
(1) selecting coffee beans: 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, directly peeling in an anhydrous mode, and drying until the moisture content is lower than 16% in coffee beans at a drying temperature of 37-45 ℃ for 20-30 hours; subpackaging and storing for 4-5 days, and selecting sun-drying for 2-3 days until the water content is about 11%;
(2) peeling coffee beans and subpackaging: putting the dried coffee beans into a huller for hulling, and subpackaging into different jute bags according to the weight of 30 kilograms per bag;
(3) setting of the storage chamber: jacking the first elevated wood board to a height of 20-40cm from the floor through support columns, and placing a rosewood pile in a position between the support columns; the first raised wood board is fully distributed with air-permeable through holes, and the diameter of each through hole is 5-20 mm;
(4) placing coffee beans: hemp bags filled with coffee beans are placed on the first lifting wood boards, flavor enhancing bags are placed in gaps among the hemp bags, and rosewood small blocks and moisture absorbing beads are filled in the flavor enhancing bags.
2. The method for storing the rosewood coffee beans according to claim 1, wherein: a second lifting wood board and a wind circulating device are further arranged in the storage chamber in the step (3); the second raised wood boards are 20-40cm higher than the floor, and the first raised wood boards are 20-40cm higher than the second raised wood boards; the air circulation device comprises a fan, an air collecting cavity, a ventilation supporting pipe, an air supply pipe and an air outlet; one end of the ventilation supporting pipe is fixed at the bottom of the first lifting wood board, the other end of the ventilation supporting pipe is fixed in the second lifting wood board and penetrates through the second lifting wood board, a pipe body of the ventilation supporting pipe is fully distributed with air inlet holes, the ventilation supporting pipe is hollow inside, and an opening extending into the air collecting cavity is formed in the bottom of the ventilation supporting pipe; placing the rosewood pile on a second elevated wood board between the ventilation support tubes; the air collecting cavity is a space between the second lifting wood board and the floor; the air supply pipe is fixed on a wall, the fan part is positioned in the air collection cavity, the airflow inlet of the fan part is positioned in the air collection cavity, and the airflow outlet of the fan part is positioned in the air supply pipe; and an air outlet is formed in the side wall of the air supply pipe, which is 1.3-2m higher than the first lifting wood board.
3. The method for storing the rosewood coffee beans according to claim 2, wherein: the first raised wood board is 30-40cm higher than the second raised wood board; and an air outlet is formed in the side wall of the air supply pipe, which is 1.5-1.8m higher than the first lifting wood board.
4. The method for storing rose coffee beans according to claim 3, characterized in that: the first raised plank is 40cm higher than the second raised plank; and an air outlet is formed in the side wall of the air supply pipe, which is 1.65m higher than the first lifting wood board.
5. A method of storing rosewood coffee beans according to any one of claims 2 to 4, characterized in that: the number of the air inlet holes of each ventilation supporting pipe is 3-10, and the diameter of each air inlet hole is 5-10 mm.
6. The method for storing rose coffee beans according to claim 5, characterized in that: the number of air inlet holes of each ventilation supporting tube is 5, and the diameter of each air inlet hole is 8 mm.
7. The method for storing the rosewood coffee beans according to claim 2, wherein: and replacing the air collecting cavity by an air return pipe, wherein the opening of each ventilation supporting pipe extends into the air return pipe, and the diameter of the air outlet is 300-600 mm.
8. The method for storing the rosewood coffee beans according to claim 2, wherein: replacing the air collecting cavity with an air return pipe, wherein an opening of each ventilation supporting pipe extends into the air return pipe; the fan is connected with the air return pipe and the air supply pipe; the diameter of return air pipe is 300mm, the diameter of blast pipe is 400 mm.
CN202010628523.6A 2020-07-01 2020-07-01 Storage method of pear flower coffee beans Pending CN111802455A (en)

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