CN113331288A - Coffee roasting method, coffee powder and capsule beverage - Google Patents
Coffee roasting method, coffee powder and capsule beverage Download PDFInfo
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- CN113331288A CN113331288A CN202110522674.8A CN202110522674A CN113331288A CN 113331288 A CN113331288 A CN 113331288A CN 202110522674 A CN202110522674 A CN 202110522674A CN 113331288 A CN113331288 A CN 113331288A
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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
- A23F5/04—Methods of roasting coffee
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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
- A23F5/08—Methods of grinding coffee
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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Abstract
The present invention provides a coffee roasting method, coffee powder and a capsule beverage, wherein the coffee roasting method comprises: selecting refined coffee beans; dehydrating the selected coffee beans, wherein the bean temperature is 175-190 ℃; the temperature is returned to be reduced to 100-110 ℃ within 0.5-2 minutes; firstly, raising the temperature of the beans to 180-190 ℃ within 6-8 minutes; secondly, raising the temperature of the beans to 195-210 ℃ within 1.5-3 minutes; and cooling to ensure that the beans are cooled to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 15-20%. By controlling the temperature and time of each stage in the roasting process of the coffee beans, the roasted coffee beans have better taste and strong fragrance on the basis of not increasing equipment and raw materials, the sour taste is diluted, and the problem of how to improve and enrich the fragrance and the taste of the coffee on the basis of not increasing equipment and materials is solved.
Description
Technical Field
The invention relates to the technical field of food, in particular to a coffee baking method, coffee powder and capsule beverage.
Background
Coffee is a beverage made from roasted and ground coffee beans. As one of three major beverages in the world, the beverage is popular with cocoa and tea as the main beverage in the world. Coffee tastes like sweet, sour, savoury or clean in different degrees, on the one hand, coffee beans from different regions differ in their own right and on the other hand, coffee beans undergo different roasting processes.
Coffee has been a beverage for hundreds of years, people are continuously pursuing the taste and unique aroma of coffee, and a cup of coffee with complex mouthfeel and mellow aftertaste is defined as good coffee. Currently, the methods for adjusting the taste and mouthfeel of coffee generally comprise adjusting the roasting process of coffee and roasting the added auxiliary materials. For example, application No. 201510386789.3 entitled "a method for preparing low-temperature roasted coffee powder" discloses a roasting method of coffee, comprising: the coffee has good fragrance and taste, and is bitter and sweet after taste, and has effects of reducing cholesterol, decomposing fat, improving heart function, and treating migraine. As another example, application No. 201610741837.0 entitled "method of making coffee" discloses a method of making coffee comprising: soaking green coffee bean, steaming, and drying; then the dried coffee beans and the liquorice leaves are mixed according to a certain proportion and then roasted, and finally ground into powder, and the liquorice is added to neutralize some components in the coffee, so that the side effect of the coffee on a human body can be balanced, and the health of the human body is improved.
However, additional equipment is added for irradiation, so that the equipment investment cost of manufacturing and processing is increased, and the processed coffee beans possibly have radiation residues and influence on human health; the addition of additional ingredients, such as licorice and tea leaves, can destroy the purity of the coffee, thus destroying the original flavor of the coffee.
Disclosure of Invention
The invention aims to provide a coffee roasting method, coffee powder and a capsule beverage, so as to at least solve the problem of how to improve and enrich the aroma and taste of coffee on the basis of not increasing equipment and materials.
To solve the above technical problem, a first aspect of the present invention provides a coffee roasting method, including:
selecting refined coffee beans;
dehydrating the selected coffee beans, wherein the bean temperature is 175-190 ℃;
the temperature is returned to be reduced to 100-110 ℃ within 0.5-2 minutes;
firstly, raising the temperature of the beans to 180-190 ℃ within 6-8 minutes;
secondly, raising the temperature of the beans to 195-210 ℃ within 1.5-3 minutes;
cooling the coffee beans to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 15% -20%.
Optionally, in the coffee roasting method, before the selecting the refined and processed coffee beans, the coffee roasting method further includes:
washing, namely washing the coffee beans in water with the water temperature of 30-50 ℃ for 20-45 minutes to remove impurities;
fermenting, namely mixing the coffee beans with microorganisms according to a preset ratio, and fermenting the mixed coffee beans for 36-48 hours in an anaerobic environment;
and (3) alkaline washing, namely pouring fermented coffee beans into alkaline water for washing for 2-3 hours, wherein the water temperature of the alkaline water is 2-20 ℃.
Optionally, in the coffee roasting method, 5-8 g of microorganisms are prepared for every 10kg of raw coffee beans, and the microorganisms comprise 55-60 wt% of yeast and 40-45 wt% of lactic acid bacteria.
Optionally, in the coffee roasting method, the microorganism further comprises a PH regulator in an amount of 2 to 5% by weight.
Optionally, in the coffee roasting method, the alkaline water is sodium bicarbonate with a concentration of 5% to 15%.
Optionally, in the coffee roasting method, the method for selecting the refined and processed coffee beans comprises:
selecting refined Brazilian NY2 coffee bean and Vietnam dogbane coffee bean;
mixing the Brazilian NY2 raw coffee beans and the Vietnam apocynum coffee beans according to the weight ratio of 8: 1-10: 1 to obtain mixed raw coffee beans.
Optionally, in the coffee roasting method, raw brazil NY2 coffee beans and raw vietnamese dogbane coffee beans are mixed according to the weight ratio of 9:1 to obtain mixed raw coffee beans.
Optionally, in the coffee roasting method, the coffee roasting method includes:
dehydrating the selected coffee beans, wherein the bean temperature is 185 +/-2 ℃;
the temperature is returned to be 106 to 108 ℃ within 1 to 2 minutes;
firstly, raising the temperature of the beans to 182-186 ℃ within 6-8 minutes;
secondly, raising the temperature of the beans to 200-204 ℃ within 1.5-2.5 minutes;
cooling the coffee beans to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 16% -18%.
Optionally, in the coffee roasting method, in the first explosion stage and the second explosion stage, the firepower is 7, and the air door is 4.
Optionally, in the coffee roasting method, the method for selecting the refined and processed coffee beans comprises:
selecting refined Yunnan AA coffee bean, Yunnan sun-dried G1 coffee bean, new eastern coffee bean, Critical Mara SHB coffee bean and Peru coffee bean;
mixing 16 +/-2% of Yunnan AA coffee beans, 14 +/-2% of Yunnan sun-dried G1 coffee beans, 24 +/-3% of new oriental coffee beans, 24 +/-3% of Cridimap SHB coffee beans and 22 +/-2% of Peru coffee beans by weight to obtain mixed coffee beans.
Optionally, in the coffee roasting method, the coffee roasting method includes:
dehydrating the selected coffee beans, wherein the bean temperature is 177 +/-2 ℃;
the temperature is returned to be 100 to 102 ℃ within 0.5 to 1.5 minutes;
firstly, raising the temperature of the beans to 184-188 ℃ within 6-7 minutes;
secondly, raising the temperature of the beans to 201-206 ℃ within 2.5-3 minutes;
cooling the coffee beans to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 16% -18%.
Optionally, in the coffee roasting method, the fire is 4; in the second explosion stage, the firepower is 2; the air doors are all 6.
Optionally, in the coffee roasting method, the purified and processed columbia coffee raw beans are selected.
Optionally, in the coffee roasting method, the coffee roasting method includes:
dehydrating the selected coffee beans, wherein the bean temperature is 185 +/-2 ℃;
the temperature is returned to be 104 to 109 ℃ within 1 to 1.5 minutes;
firstly, raising the temperature of the beans to 181-185 ℃ within 7-8 minutes;
secondly, raising the temperature of the beans to 195-200 ℃ within 1.5-2 minutes;
cooling the coffee beans to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 15% -16.5%.
Optionally, in the coffee roasting method, in the first explosion stage and the second explosion stage, the firepower is 7, and the air door is 4.
In order to solve the above-mentioned technical problem, a second aspect of the present invention provides a coffee powder obtained by grinding coffee beans roasted by the coffee roasting method according to any one of the above-mentioned aspects.
In order to solve the above technical problems, a third aspect of the present invention provides a capsule beverage encapsulating the coffee powder as described above.
Optionally, in the capsule beverage, whole milk powder, skimmed milk powder and non-dairy creamer are further encapsulated in the capsule beverage.
Optionally, in the capsule beverage, the weight percentage of the coffee powder is 55-82%, the weight percentage of the whole milk powder is 6-20%, the weight percentage of the skimmed milk powder is 8-15%, and the weight percentage of the non-dairy creamer is 3-8%.
Optionally, in the capsule beverage, white granulated sugar is further packaged in the capsule beverage.
Optionally, in the capsule beverage, the white granulated sugar accounts for 2-10% by weight.
The invention provides a coffee roasting method, coffee powder and a capsule beverage, wherein the coffee roasting method comprises the following steps: selecting refined coffee beans; dehydrating the selected coffee beans, wherein the bean temperature is 175-190 ℃; the temperature is returned to be reduced to 100-110 ℃ within 0.5-2 minutes; firstly, raising the temperature of the beans to 180-190 ℃ within 6-8 minutes; secondly, raising the temperature of the beans to 195-210 ℃ within 1.5-3 minutes; cooling the coffee beans to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 15% -20%. By controlling the temperature and time of each stage in the roasting process of the green coffee beans, the roasted green coffee beans have better taste and strong fragrance without adding equipment and raw materials, the sour taste is diluted, and the problem of how to improve and enrich the fragrance and the taste of the coffee without adding equipment and materials is solved.
Drawings
Fig. 1 is a flowchart of a coffee roasting method provided in the present embodiment;
FIG. 2 is a roasting curve of coffee according to the first embodiment;
FIG. 3 is a roasting curve of coffee of the second embodiment;
fig. 4 is a roasting curve of three coffees according to the example.
Detailed Description
The coffee roasting method, coffee powder and capsule beverage according to the present invention will be described in further detail with reference to the accompanying drawings and specific examples. It is to be noted that the drawings are in a very simplified form and are not to precise scale, which is merely for the purpose of facilitating and distinctly claiming the embodiments of the present invention. Further, the structures illustrated in the drawings are often part of actual structures. In particular, the drawings may have different emphasis points and may sometimes be scaled differently.
It is noted that the terms "comprises" and "comprising," and any variations thereof, in the description and claims of this invention, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
Coffee roasting is a chemical process by which volatile and non-volatile components are generated or modulated in a manner that affects the taste, aroma, color, and amount of undesired compounds. Traditionally, roasting of green coffee beans can be described in several stages: in the first stage, the green coffee beans are dehydrated to dry, appear yellow, the coffee beans start to smell like toast or popcorn, and the first stage is endothermic. The second phase, commonly referred to as a first burst (burst crack), is a phase in which the coffee beans increase in sizeDoubled, light brown appeared and some weight loss was experienced. Continued warming into the third stage, often referred to as a second burst (second crack), results in a darkening of the color of the coffee beans, an increasing weight loss, a chemical process known as pyrolysis, and which is characterized by a change in the chemical composition of the coffee beans and CO2The roast color is defined as a medium dark brown color, at which stage the coffee beans usually exhibit an oily shine due to migration of the coffee oil to the surface of the coffee beans.
Due to the differences in roasting temperature, time, fire, etc. used in each stage, the same coffee beans have different tastes and flavors after roasting. In view of the above, the present embodiment provides a coffee roasting method, as shown in fig. 1, the coffee roasting method including:
s1, selecting the refined coffee beans;
s2, dehydrating the selected coffee beans, wherein the bean temperature is 175-190 ℃;
s3, returning the temperature to reduce the temperature of the beans to 100-110 ℃ within 0.5-2 minutes;
s4, performing first explosion to raise the temperature of the beans to 180-190 ℃ within 6-8 minutes;
s5, performing secondary explosion, and raising the temperature of the beans to 195-210 ℃ within 1.5-3 minutes;
s6, cooling the beans to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 15% -20%.
According to the coffee roasting method provided by the embodiment, the temperature and the time of each stage in the roasting process of the green coffee beans are controlled, so that the roasted coffee beans have better taste and strong fragrance on the basis of not increasing equipment and raw materials, the sour taste is lightened, and the problem of how to improve and enrich the fragrance and the taste of the coffee on the basis of not increasing equipment and materials is solved.
In this embodiment, before the selecting the refined and processed green coffee beans, the coffee roasting method further includes:
washing, namely washing the coffee beans in water with the water temperature of 30-50 ℃ for 20-45 minutes to remove impurities;
fermenting, namely mixing the coffee beans with microorganisms according to a preset ratio, and fermenting the mixed coffee beans for 36-48 hours in an anaerobic environment;
and (3) alkaline washing, namely pouring fermented coffee beans into alkaline water for washing for 2-3 hours, wherein the water temperature of the alkaline water is 2-20 ℃.
The skin of the green coffee beans can be softened by washing with hot water, and impurities (soil, leaves and the like) can be separated from the skin of the green coffee beans; through fermentation, the green coffee beans can emit a stronger fragrance during baking; by alkali washing, the acidity of the green coffee beans can be neutralized while microorganisms are removed, so that the taste of the coffee is improved.
Further, in the embodiment, 5-8 g of microorganisms are configured for every 10kg of the coffee beans, and the microorganisms comprise 55-60% by weight of yeast and 40-45% by weight of lactic acid bacteria. Preferably, the microorganism further comprises 2-5 wt% of a PH regulator.
Furthermore, in this embodiment, the alkaline water is soda water with a concentration of 5% to 15%. Specifically, for example, the sodium bicarbonate solution may be sodium bicarbonate at a concentration of 5%, 10%, 12% or 15%. Because the baking soda is edible alkali, the food safety of the coffee beans can be ensured even if the coffee beans are not washed after alkali washing; meanwhile, as the baking soda is alkalescent, the substances of the green coffee beans can be prevented from being seriously damaged, so that the taste of the roasted coffee is ensured.
The following three specific examples are provided to illustrate the taste and flavor of different roasted coffee beans produced by the coffee roasting method of the present invention.
[ EXAMPLES one ]
In this example, raw brazilian NY2 coffee beans and raw vietnam coffee beans after refining processing were selected; and mixing the Brazilian NY2 raw coffee beans and the Vietnam dogbane raw coffee beans according to the weight ratio of 8: 1-10: 1 to obtain the mixed raw coffee beans. Specifically, in this example, raw brazilian NY2 coffee beans and raw vietnamese dogbane coffee beans in a weight ratio of 9:1 are mixed to obtain mixed raw coffee beans.
First, the selected green coffee beans are dehydrated at a bean temperature of 185. + -. 2 ℃ and specifically 185 ℃.
Then, the coffee beans are heated again to reduce the temperature of the beans to 106-108 ℃ within 1-2 minutes. In the process of temperature rising, the temperature of the beans is rapidly reduced to about 110 ℃ within the first 30 seconds, and then is stabilized to about 107 ℃ within the last 30 seconds to 60 seconds, and the temperature rising is finished.
Then, directly carrying out first explosion on the coffee beans at the temperature of the returned temperature, and raising the temperature of the coffee beans to 182-186 ℃ within 6-8 minutes. In this embodiment, the temperature rise of the first explosion is a constant speed process, and is stabilized at 10-14 ℃/min. The firepower of the first explosion is selected to be 7, and the air door is 4, so that the rapid temperature rise is ensured.
And then, carrying out secondary explosion on the coffee beans after the primary explosion, and raising the temperature of the beans to 200-204 ℃ within 1.5-2.5 minutes. Similarly, the temperature rise of the second explosion is a constant speed process, but the speed is lower than that of the first explosion and is stabilized at 8-10 ℃/min. The firepower of the second explosion is consistent with that of the first explosion, and the operation complexity of the equipment in the baking process is reduced.
Cooling the coffee beans to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 16% -18%.
The coffee beans thus obtained have an obvious roasted nut flavor, a clear caramel flavor, a mellow taste and a slightly sweet and sour taste.
In this example, the inventors performed several parameter fine-tuning, and 3 kinds of fine-tuned roasting processes were selected below to illustrate the difference between tastes.
Experiment one:
mixing Brazilian NY2 coffee bean and Vietnam coffee bean at weight ratio of 9:1, baking according to the parameters in Table 1, taking out of the pot at 205 deg.C for 10 min for 25 s, and the weight loss ratio of coffee bean is 16.9%. The obtained coffee bean has caramel and roasted nut taste, sour and sweet taste, and mellow taste.
| Time/ |
0 | 30 | 60 | 90 | 120 | 150 |
| Bean temperature/ |
185 | 112 | 107 | 112 | 118 | 124 |
| |
4 | 4 | 4 | 4 | 4 | 4 |
| |
0 | 0 | 0 | 0 | 7 | 7 |
| Half differential | -73.0 | -5.0 | 5.0 | 6.0 | 6.0 | |
| Temperature difference | -78.0 | 0.0 | 11.0 | 12.0 | ||
| Time/s | 180 | 210 | 240 | 270 | 300 | 330 |
| Bean temperature/deg.C | 131 | 138 | 144 | 149 | 154 | 159 |
| |
4 | 4 | 4 | 4 | 4 | 4 |
| |
7 | 7 | 7 | 7 | 7 | 7 |
| Half differential | 7.0 | 7.0 | 6.0 | 5.0 | 5.0 | 5.0 |
| Temperature difference | 13.0 | 14.0 | 13.0 | 11.0 | 10.0 | 10.0 |
| Time/s | 360 | 390 | 420 | 450 | 480 | 510 |
| Bean temperature/deg.C | 163 | 168 | 173 | 177 | 182 | 186 |
| |
4 | 4 | 4 | 4 | 4 | 4 |
| |
7 | 7 | 7 | 7 | 7 | 7 |
| Half differential | 4.0 | 5.0 | 5.0 | 4.0 | 5.0 | 4.0 |
| Temperature difference | 9.0 | 9.0 | 10.0 | 9.0 | 9.0 | 9.0 |
| Time/s | 540 | 570 | 600 | 630 | 660 | |
| Bean temperature/deg.C | 191 | 195 | 201 | |||
| |
4 | 4 | 4 | |||
| |
7 | 7 | 7 | |||
| Half differential | 5.0 | 4.0 | 6.0 | -201.0 | 0.0 | |
| Temperature difference | 9.0 | 9.0 | 10.0 | -195.0 | -201.0 |
TABLE 1 comparison of parameters of the Experimental baking Process
Experiment two:
mixing Brazilian NY2 coffee bean and Vietnam coffee bean at weight ratio of 9:1, baking according to the parameters in Table 2, taking out at 205 deg.C for 9 min 50 s, and making the coffee bean have weight loss ratio of 16.3%. The coffee bean obtained at this time has caramel and nut taste, and astringent taste.
TABLE 2 comparison table of parameters of second baking process of experiment
Experiment three:
the raw coffee beans of Brazilian NY2 and the raw coffee beans of Vietnam dogbane were mixed at a weight ratio of 9:1, then roasted according to the parameters of Table 3, taken out of the pot at a temperature of 205 ℃ for 10 minutes and 48 seconds, and the weight loss ratio of the coffee beans was 17%. The coffee bean obtained at this time has caramel and roasted nut taste, and has clean taste and slightly short aftertaste.
TABLE 3 comparison table of parameters of three baking processes in experiment
Referring to fig. 2, the difference of the parameter curves of the three experiments is that the heating time for firing and heating is different, the first experiment (curve i) is fired at 2 minutes, the second experiment (curve ii) and the third experiment (curve iii) are fired at half minutes after the first experiment, and the firing rate is controlled by controlling the difference of the firing time.
Through cup measurement and comparison, the same formula is adopted, the roasted coffee beans with the first experiment have the flavor of roasted nuts, the sour and sweet feeling is moderate, the Body is mellow, and the flavor and the mouthfeel are most balanced in three groups of comparison; the roasted coffee beans in the second experiment are slightly astringent in taste, stronger in flavor and slightly weaker in balance degree than the roasted coffee beans in the first experiment; the experimental triple roasted coffee beans were thin on Body, short in lingering charm, and weak in flavor gradation.
The roasting rate is controlled by controlling the opening time of the heating firepower, so that the dehydration period and the caramelization time of the coffee beans in the roasting process are changed, and the difference is brought to the final coffee flavor. Overall, coffee beans roasted within the roasting parameters given in example one have a pronounced roasted nut and caramel taste, a milder sour taste, and a taste suitable for chinese.
[ example two ]
In this example, fine processed Yunnan AA coffee beans, Yunnan solarized G1 coffee beans, New Oriental coffee beans, Crador Mara SHB coffee beans and Peru coffee beans were selected.
Mixing 16 +/-2% of Yunnan AA coffee beans, 14 +/-2% of Yunnan sun-dried G1 coffee beans, 24 +/-3% of new oriental coffee beans, 24 +/-3% of Cridimap SHB coffee beans and 22 +/-2% of Peru coffee beans by weight to obtain mixed coffee beans. Specifically, in this embodiment, 16% by weight of Yunnan AA coffee beans, 14% by weight of Yunnan sun-dried G1 coffee beans, 24% by weight of new oriental coffee beans, 24% by weight of guatemala SHB coffee beans, and 22% by weight of peru coffee beans are mixed to obtain mixed coffee beans.
First, the selected green coffee beans are dehydrated at 177. + -. 2 ℃ and, specifically, 177 ℃.
Then, the coffee beans are warmed up to reduce the temperature of the beans to 100-102 ℃ within 0.5-1.5 minutes. In the process of temperature rising, the temperature of the beans is rapidly reduced to about 108 ℃ within the first 30 seconds, and then is stabilized to about 100 ℃ within the last 30 seconds to 60 seconds, and the temperature rising is finished.
Then, directly carrying out first explosion on the coffee beans at the temperature of the returned temperature, and raising the temperature of the coffee beans to 184-188 ℃ within 6-7 minutes. In this embodiment, the temperature rise of the first explosion is a constant speed process, and is stabilized at 10-14 ℃/min. The fire power of the first explosion is selected to be 4, and the air door is 6.
And then, carrying out secondary explosion on the coffee beans after the primary explosion, and raising the temperature of the beans to 201-206 ℃ within 2.5-3 minutes. Similarly, the temperature rise of the second explosion is a constant speed process, but the speed is lower than that of the first explosion and is stabilized at 4-10 ℃/min. The firepower of the second explosion is selected to be 2, and the air door is kept to be 6.
Cooling the coffee beans to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 16% -18%.
The coffee beans thus obtained had a distinct cocoa flavor accompanied by berry tart and caramel flavors, and had a smooth mouthfeel.
Specifically, the baking parameters can be as shown in table 4, with the baking curve referring to fig. 3. Taking out the coffee beans after roasting for 10 minutes and 53 seconds at 208 ℃, wherein the weight loss ratio of the coffee beans is 16.8%. The coffee beans obtained at this time had a cocoa flavor accompanied by berry tart and caramel flavors, and had a smooth mouthfeel.
TABLE 4 comparison of example two baking process parameters
By controlling the opening time and the heating power and the temperature, the dehydration period and the caramelization time of the coffee beans in the baking process are changed, so that the coffee beans after being mixed have cocoa aroma and berry flavor, are accompanied by caramel flavor, have smooth taste, and are suitable for most of tastes, especially the tastes of teenagers.
[ EXAMPLE III ]
In this example, unlike the first and second examples, the coffee beans in this example have only one component, and are the purified and processed columbia coffee beans.
First, the selected green coffee beans are dehydrated at a bean temperature of 185. + -. 2 ℃ and specifically 185 ℃.
Then, the coffee beans are warmed up to reduce the temperature of the beans to 104-109 ℃ within 1-1.5 minutes. In the process of temperature rising, the temperature of the beans is rapidly reduced to about 110 ℃ within the first 30 seconds, and then is stabilized to about 106 ℃ within the last 30 seconds to 60 seconds, and the temperature rising is finished.
Then, directly carrying out first explosion on the coffee beans at the temperature of the returned temperature, and raising the temperature of the coffee beans to 181-185 ℃ within 7-8 minutes. In this embodiment, the temperature rise of the first explosion is a constant speed process, and is stabilized at 12-14 ℃/min. The firepower of the first explosion is selected to be 7, and the air door is 4, so that the rapid temperature rise is ensured.
And then, carrying out secondary explosion on the coffee beans after the primary explosion, and raising the temperature of the beans to 195-200 ℃ within 1.5-2 minutes. Similarly, the temperature rise of the second explosion is a constant speed process, but the speed is lower than that of the first explosion and is stabilized at 6-10 ℃/min. The firepower of the second explosion is consistent with that of the first explosion, and the operation complexity of the equipment in the baking process is reduced.
Cooling the coffee beans to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 15% -16.5%.
The obtained coffee bean has bright acidity, caramel taste, and smooth taste.
Specifically, the baking parameters can be as shown in table 5, with the baking curve referring to fig. 4. Taking out the coffee beans after baking for 10 minutes and 20 seconds at 200 ℃ and the weight loss ratio of the coffee beans is 15.7 percent. The obtained coffee bean has bright acid, caramel taste, and smooth taste.
| Time/ |
0 | 30 | 60 | 90 | 120 | 150 |
| Bean temperature/ |
185 | 111 | 104 | 109 | 115 | 122 |
| |
4 | 4 | 4 | 4 | 4 | 4 |
| |
0 | 0 | 0 | 0 | 7 | 7 |
| Half differential | -74.0 | -7.0 | 5.0 | 6.0 | 7.0 | |
| Temperature difference | -81.0 | -2.0 | 11.0 | 13.0 | ||
| Time/s | 180 | 210 | 240 | 270 | 300 | 330 |
| Bean temperature/deg.C | 129 | 136 | 142 | 148 | 153 | 157 |
| |
4 | 4 | 4 | 4 | 4 | 4 |
| |
7 | 7 | 7 | 7 | 7 | 7 |
| Half differential | 7.0 | 7.0 | 6.0 | 6.0 | 5.0 | 4.0 |
| Temperature difference | 14.0 | 14.0 | 13.0 | 12.0 | 11.0 | 9.0 |
| Time/s | 360 | 390 | 420 | 450 | 480 | 510 |
| Bean temperature/deg.C | 162 | 167 | 171 | 176 | 181 | 185 |
| |
4 | 4 | 4 | 4 | 4 | 4 |
| |
7 | 7 | 7 | 7 | 7 | 7 |
| Half differential | 5.0 | 5.0 | 4.0 | 5.0 | 5.0 | 4.0 |
| Temperature difference | 9.0 | 10.0 | 9.0 | 9.0 | 10.0 | 9.0 |
| Time/s | 540 | 570 | 600 | 630 | 660 | |
| Bean temperature/deg.C | 189 | 192 | 197 | |||
| |
4 | 4 | 4 | |||
| |
7 | 7 | 7 | |||
| Half differential | 4.0 | 3.0 | 5.0 | -197.0 | 0.0 | |
| Temperature difference | 8.0 | 7.0 | 8.0 | -192.0 | -197.0 |
TABLE 5 comparison of example two baking process parameters
The dehydration period and the caramelization time of the coffee beans in the baking process are changed by controlling the opening time and the temperature of the heating firepower, so that the mixed coffee beans are bright in acidity, have caramel taste and smooth in taste, and are suitable for most tastes, especially the tastes of European and American people.
As is well known to those skilled in the art, the damper and the power of the roasting machine are used to control the heating temperature of the roasting machine, and the damper is generally implemented by adjusting the opening of a baffle plate installed at a certain position of a smoke tube in front of an exhaust fan of the roasting machine, or by adjusting the rotation speed of the exhaust fan; the firepower is the intensity of the heating firepower of the coffee beans, and directly influences the temperature of the coffee beans. In this embodiment, the damper and the fire power are equally divided into 10 steps, 0 indicates closed, 10 indicates full open, and 1 to 9 are sequentially increased. For example, a fire of 7 may be understood as a fire of medium to high, and a damper of 4 means that the damper is opened by one and a half.
In the purification steps of the raw coffee beans of the respective types of embodiments described above, the water washing, fermentation, and alkali washing may be performed by using the same parameters after mixing, or may be performed by selecting different parameters individually within the parameter ranges provided in the present embodiments. The technical method of the coffee bean refining process without departing from the gist of the present invention shall also fall within the scope of the present invention.
The present embodiment also provides a coffee powder, which is obtained by grinding coffee beans roasted by the coffee roasting method provided in the present embodiment.
Specifically, the average particle size of the ground coffee powder particles is 0.2-2 mm, so that the aroma in the coffee beans can be fully diffused during brewing.
In fast paced life, coffee is now prepared with more time and effort than instant coffee. Meanwhile, since the coffee of different coffee shops has different tastes due to different varieties of roasted coffee beans, different roasting methods and the like used by each coffee shop, the coffee is greatly influenced by regions.
In order to enable people to conveniently enjoy coffee at any time and any place, the embodiment further provides a capsule beverage which encapsulates the coffee powder provided by the embodiment. Since the coffee powder in the capsule beverage is in a sealed state, it can be ensured that the aroma of the coffee is not diminished for a long period of time. In addition, the capsule beverage has small volume and convenient carrying, and can be tasted as coffee enjoying the taste of the user without being limited by regions when the user goes out.
Further, in the present embodiment, the capsule beverage further encapsulates whole milk powder, skim milk powder, and non-dairy creamer. The whole milk powder, the skim milk powder and the non-dairy creamer are added to the coffee, so that the milk fragrance can be increased, and the original bitter taste, astringent taste and even sour taste of the coffee are diluted.
Specifically, in the capsule beverage, the weight percentage of the coffee powder is 55-82%, the weight percentage of the whole milk powder is 6-20%, the weight percentage of the skimmed milk powder is 8-15%, and the weight percentage of the non-dairy creamer is 3-8%.
Furthermore, the capsule beverage is also packaged with white granulated sugar, and the weight percentage of the white granulated sugar is 2-10%. The bitterness of coffee is neutralized by sugar.
In summary, the present embodiment provides a coffee roasting method, a coffee powder and a capsule beverage, wherein the coffee roasting method includes: selecting refined coffee beans; dehydrating the selected coffee beans, wherein the bean temperature is 175-190 ℃; the temperature is returned to be reduced to 100-110 ℃ within 0.5-2 minutes; firstly, raising the temperature of the beans to 180-190 ℃ within 6-8 minutes; secondly, raising the temperature of the beans to 195-210 ℃ within 1.5-3 minutes; cooling the coffee beans to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 15% -20%. By controlling the temperature and time of each stage in the roasting process of the coffee beans, the roasted coffee beans have better taste and strong fragrance on the basis of not increasing equipment and raw materials, the sour taste is diluted, and the problem of how to improve and enrich the fragrance and the taste of the coffee on the basis of not increasing equipment and materials is solved.
The above description is only for the purpose of describing the preferred embodiments of the present invention, and is not intended to limit the scope of the present invention, and any variations and modifications made by those skilled in the art based on the above disclosure are within the scope of the appended claims.
Claims (21)
1. A coffee roasting method, characterized in that it comprises:
selecting refined coffee beans;
dehydrating the selected coffee beans, wherein the bean temperature is 175-190 ℃;
the temperature is returned to be reduced to 100-110 ℃ within 0.5-2 minutes;
firstly, raising the temperature of the beans to 180-190 ℃ within 6-8 minutes;
secondly, raising the temperature of the beans to 195-210 ℃ within 1.5-3 minutes;
and cooling to ensure that the beans are cooled to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 15-20%.
2. The coffee roasting method according to claim 1, wherein before said selecting the refined and processed coffee beans, the coffee roasting method further comprises:
washing, namely washing the coffee beans in water with the water temperature of 30-50 ℃ for 20-45 minutes to remove impurities;
fermenting, namely mixing the coffee beans with microorganisms according to a preset ratio, and fermenting the mixed coffee beans for 36-48 hours in an anaerobic environment;
and (3) alkaline washing, namely pouring fermented coffee beans into alkaline water for washing for 2-3 hours, wherein the water temperature of the alkaline water is 2-20 ℃.
3. The coffee roasting method according to claim 2, wherein 5 to 8g of microorganisms comprising 55 to 60% by weight of yeast and 40 to 45% by weight of lactic acid bacteria are prepared per 10kg of green coffee beans.
4. A coffee roasting method according to claim 2, wherein said microorganisms further comprise 2-5% by weight of a pH modifier.
5. A coffee roasting method according to claim 2, wherein said alkaline water is sodium bicarbonate with a concentration of 5% to 15%.
6. A coffee roasting method according to claim 1, wherein said method of selecting the refined and processed green coffee beans comprises:
selecting refined Brazilian NY2 coffee bean and Vietnam dogbane coffee bean;
mixing the Brazilian NY2 raw coffee beans and the Vietnam apocynum coffee beans according to the weight ratio of 8: 1-10: 1 to obtain mixed raw coffee beans.
7. The coffee roasting method according to claim 6, wherein the raw Brazilian NY2 coffee beans and the raw Vietnam coffee beans are mixed at a weight ratio of 9:1 to obtain mixed raw coffee beans.
8. A coffee roasting method according to claim 6, characterized in that it comprises:
dehydrating the selected coffee beans, wherein the bean temperature is 185 +/-2 ℃;
the temperature is returned to be 106 to 108 ℃ within 1 to 2 minutes;
firstly, raising the temperature of the beans to 182-186 ℃ within 6-8 minutes;
secondly, raising the temperature of the beans to 200-204 ℃ within 1.5-2.5 minutes;
and cooling to ensure that the beans are cooled to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 16-18%.
9. A coffee roasting method according to claim 8, wherein in both the first explosion and second explosion phases, the fire power is 7 and the damper is 4.
10. A coffee roasting method according to claim 1, wherein said method of selecting the refined and processed green coffee beans comprises:
selecting refined Yunnan AA coffee bean, Yunnan sun-dried G1 coffee bean, new eastern coffee bean, Critical Mara SHB coffee bean and Peru coffee bean;
mixing 16 +/-2% of Yunnan AA coffee beans, 14 +/-2% of Yunnan sun-dried G1 coffee beans, 24 +/-3% of new oriental coffee beans, 24 +/-3% of Cridimap SHB coffee beans and 22 +/-2% of Peru coffee beans by weight to obtain mixed coffee beans.
11. A coffee roasting method according to claim 10, characterized in that it comprises:
dehydrating the selected coffee beans, wherein the bean temperature is 177 +/-2 ℃;
the temperature is returned to be 100 to 102 ℃ within 0.5 to 1.5 minutes;
firstly, raising the temperature of the beans to 184-188 ℃ within 6-7 minutes;
secondly, raising the temperature of the beans to 201-206 ℃ within 2.5-3 minutes;
and cooling to ensure that the beans are cooled to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 16-18%.
12. A coffee roasting method according to claim 11, wherein in an explosion phase, the fire is 4; in the second explosion stage, the firepower is 2; the air doors are all 6.
13. A coffee roasting method according to claim 1, wherein the Columbia coffee beans after the refining process are selected.
14. A coffee roasting method according to claim 13, characterized in that it comprises:
dehydrating the selected coffee beans, wherein the bean temperature is 185 +/-2 ℃;
the temperature is returned to be 104 to 109 ℃ within 1 to 1.5 minutes;
firstly, raising the temperature of the beans to 181-185 ℃ within 7-8 minutes;
secondly, raising the temperature of the beans to 195-200 ℃ within 1.5-2 minutes;
and cooling to ensure that the beans are cooled to normal temperature to obtain roasted coffee beans, wherein the weight loss ratio of the coffee beans is 15% -16.5%.
15. A coffee roasting method according to claim 14, wherein in both the first explosion and second explosion phases, the fire power is 7 and the damper is 4.
16. A coffee powder obtained by grinding coffee beans roasted by the coffee roasting method according to any one of claims 1 to 15.
17. A capsule beverage, characterized in that it encapsulates a coffee powder according to claim 16.
18. The capsule beverage according to claim 17, further comprising whole milk powder, skim milk powder and non-dairy creamer.
19. The capsule beverage of claim 18, wherein the coffee powder is 55-82% by weight, the whole milk powder is 6-20% by weight, the skim milk powder is 8-15% by weight, and the non-dairy creamer is 3-8% by weight in the capsule beverage.
20. The capsule beverage according to any one of claims 17 to 19, further comprising white granulated sugar.
21. The capsule beverage of claim 20, wherein the white granulated sugar is 2-10% by weight.
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| CN115202412A (en) * | 2022-08-19 | 2022-10-18 | 广东顺大食品调料有限公司 | Accurate temperature control system of different roasting degree of coffee beans |
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