WO2018130043A1

WO2018130043A1 - Preparation method for coffee product and process

Info

Publication number: WO2018130043A1
Application number: PCT/CN2017/116129
Authority: WO
Inventors: 陈荣
Original assignee: 华南理工大学
Priority date: 2017-01-10
Filing date: 2017-12-14
Publication date: 2018-07-19
Also published as: CN106889278A; AU2017392251A1; AU2017392251B2

Abstract

Disclosed is a preparation method for a coffee product, the preparation method comprising: selecting and roasting raw coffee beans; breaking up the roasted coffee beans and removing the silverskins; grinding the roasted coffee beans; extracting coffee liquid, mixing coffee materials, and finalizing and drying the coffee product. Also provided is a process of the preparation method for coffee product. The use scope of raw coffee beans is thereby expanded, the coffee product is popularized and a manner of quickly extracting the coffee nutrient substances and special effective coffee components is supplied for the preparation of the coffee product; and no chemical artificial pigment or chemical artificial essence needs to be added in the production process of the coffee product. The coffee liquid is deeply extracted in stages, so that the nutrient substances and the flavor components of the coffee beans may be fully extracted and utilization of the coffee beans is increased; and since a vacuum technique is used in the preparation process and the coffee product is quickly dewatered under a low-temperature vacuum state, loss of the original aroma substance of the coffee during production may be effectively reduced and the prepared coffee product has a unique flavor and is rich in nutrition.

Description

Method and process for preparing coffee food

Technical field

The invention belongs to the technical field of food production and processing, relates to a coffee processing technology, and particularly relates to a preparation method and a process for a coffee food.

Background technique

Coffee is made from a kind of plant fruit (the seed of coffee) through special processing. It is rich in nutrients and special flavor. It is loved by people and ranks first in the world of coffee, tea and cocoa. The second largest trade product. After more than 20 years of industrial development in China, the coffee industry has become one of the major elite industries in Yunnan Province. Due to the backward technology of deep processing and utilization of coffee green beans, the sales profit of coffee green beans as agricultural special products is relatively low, especially in the past three years. The price of coffee green beans has been falling continuously, resulting in lower profits in the production of coffee green beans.

technical problem

In view of the rich nutrition and various health effects of coffee, it is also a refreshing fashion drink, which is very popular among people, but the brewing process technology of coffee is high, the brewing utensils are complicated, and professionals need to make coffee drinks. These also restrict people's access to and utilization of coffee nutrients, so strengthening coffee food development and extending the coffee industry chain are effective ways to use high-quality coffee beans.

Technical solution

In order to overcome the shortcomings and deficiencies of the prior art, the present invention aims to provide a method and a process for preparing a coffee food, by which coffee beans are selected, baked, crushed, cooked beans are ground, and coffee liquid is extracted, and then the coffee liquid is extracted. After the coffee liquid is kneaded, the delicious and delicious coffee food is obtained by setting and drying, and the above problems existing in the existing coffee food preparation technology are solved.

The invention discloses a preparation method of coffee food, which comprises: selection and baking of coffee green beans; crushing and removing silver skin of coffee beans; grinding of coffee beans; coffee liquid extraction, mixing of coffee ingredients, coffee Sterilization and drying of food;

(1) Selection and roasting of coffee green beans: Before processing, the green beans are sorted according to the origin, variety and particle size. According to the needs of different flavors of coffee liquid, the processed green beans are baked at different temperatures. There are three kinds of coffee bean roasting, wherein the shallow baking temperature is 203 ° C ~ 205 ° C, the moderate baking temperature is 210 ° C ~ 213 ° C, the deep baking temperature is 218 ° C ~ 221 ° C;

(2) Breaking and removing silver skin of coffee cooked beans: using a crusher to squeeze the coffee beans, crushing and smashing the coffee beans, and removing the light silver skin by screening and fan blowing separation, leaving Squeezing the broken coffee bean granules;

(3) Cutting and grinding of coffee beans: The coffee beans and granules after crushing and crushing are placed in a grinder for cutting and grinding, and finely pulverized to prepare coffee powders of different particle size grades;

(4) Extraction of coffee liquid: What kind of container is used to extract the coffee powder which is squeezed into fine particles into the extracting coffee liquid, the extract is boiling water, the proportion of boiling water and fine particles of coffee fine powder: 13~18:1; Extraction time: 1.5~3 minutes, obtaining coffee liquid of different quality flavors with different nutrient content from coffee powder of different particle size levels;

(5) Mixing of coffee ingredients: adding coffee starch with different quality flavors and adding edible starch and sugar according to the weight ratio of coffee liquid, and putting them into a stirring and kneading device, the ratio of coffee liquid to edible starch and sugar is: 1:6:0.03, the coffee liquid is mixed with the edible starch and sugar evenly, and then vacuum accelerated dehydration is carried out in a stirring and kneading device with a height of 10 meters or more to prepare a semi-finished product of coffee food of different quality flavors;

(6) Forming and drying of coffee food: According to the different flavor coffee food shape and material flow and molding production process requirements, it will be uniformly mixed into semi-finished products of coffee food, diluted with appropriate water, placed in the mold, shaped and Auxiliary low temperature drying to make a variety of flavors of coffee food products.

The invention also provides a process for preparing the above coffee food preparation method, and the specific process steps are as follows:

(1) Selection and baking of green beans: The green beans that will remove impurities are divided into two categories according to the Arabica species and the Robusta species, and then divided into two levels according to the elevation of the planting land at an altitude of 1430 meters. <15 mesh, 15~17 mesh, >17 mesh sieve is divided into three particle size grades; when the temperature of the baking machine reaches 186 °C, the coffee beans are placed for baking, and the batch baking is performed according to the baking temperature to: 203 ° C ~ 205 Three temperature points of mild baking temperature, moderate baking temperature of 210 ° C to 213 ° C, and deep baking temperature of 218 ° C to 221 ° C were used to produce three kinds of coffee liquids with different flavor characteristics.

(2) Broken coffee and broken silver skin: Put the roasted coffee beans into the crusher and crush them with 1~5bar pressure. Use the fan wind blowing method to cut the coffee beans and silver. The skin was separated and the silver skin was blown away with 0.1~1.0 bar of dry compressed air.

(3) Grinding of coffee cooked beans: The granules of coffee beans after removing the silver skin are cut and ground by a single-plate grinder with a rotation speed of 1000~2500 rpm. The grinding size is ground into three specifications, and the coarse grinding particle size is 3000~5000μm. The medium grinding particle size is 1000~3000μm, and the fine grinding particle size is 500~1000μm, and the coffee bean powder for extracting the coffee liquid of different flavor substances is prepared.

(4) Extraction of coffee liquid:

A. Put the lightly roasted coffee bean powder into the extraction container, and slowly pour the water into the container at a temperature of 86 ° C ~ 90 ° C according to the ratio of water to coffee powder of 18:1. The extraction time is controlled at 1.5 to 2.0 minutes. , to obtain bright fruit sour and high sweetness coffee liquid;

B. Put the moderately roasted coffee bean powder into the extraction container, and gradually pour the boiling water into the container at a temperature of 90 ° C to 93 ° C according to the ratio of water to coffee powder of 16:1. The extraction time is controlled at 2.5 to 3.0 minutes. Obtaining a coffee liquid with high alcohol thickness and strong acid, sweet and fragrant balance;

C. Put the deeply roasted coffee bean powder into the extraction container, and gradually pour the boiling water into the container at a temperature of 91 ° C to 95 ° C according to the ratio of water to coffee powder of 13:1. The extraction time is controlled in 2.5 to 3.0 minutes. Get a coffee liquid with a high aroma and strong bitterness.

(5) Mixing of coffee ingredients: The extracted coffee liquid is used as a solvent, mixed with edible starch and sugar in a ratio of 1:6:0.03, stirred and mixed uniformly, and then stirred at a height of 10 meters or more. The vacuum accelerated dehydration is carried out in the device, and the material is moved downward by the weight of the material to form a vacuum of 0.50~0.96 bar in the tank body, and most of the moisture of the mixed coffee liquid is quickly evaporated and removed under vacuum to make different Semi-finished products of quality flavored coffee food;

(6) Sterilization and drying of coffee food: According to the different flavors of coffee food shape and material flow and molding production process requirements, the semi-finished products of coffee food will be made after uniform mixing and vacuum dehydration, and diluted with appropriate water to be added into the mold. Medium-sized and auxiliary low-temperature drying to make a variety of flavors of coffee food products.

Beneficial effect

Compared with the existing coffee food preparation method, the present invention has the following advantages:

(1) Expanding the use of green coffee beans, in addition to making a variety of nutritious and refreshing coffee drinks, coffee liquid mixed with starch and sugar can produce various flavors of coffee food, such as coffee biscuits and coffee. Noodles, coffee buns, instant noodles, etc.;

(2) To make coffee food popular and civilian, and to obtain convenient and convenient coffee nutrients and coffee substances with special health effects for people;

(3) The caramelization reaction and the Mena reaction occur in the roasting process of coffee green beans, so that the brown coffee beans produce a variety of aromatic substances, and the chemical synthetic pigments and chemical synthetic flavors are no longer needed in the coffee food production process; Segment and deep extraction of coffee liquid, fully extract the nutrients and flavor components of coffee beans, and improve the utilization of coffee beans;

(4), using coffee liquid instead of water as solvent, stirring and mixing with starch and sugar in proportion, fully mixing the original flavor of coffee beans with starch and sugar, making the coffee food special and nutritious; Coffee food to meet the special needs of different groups of people and improve people's quality of life;

(5) Effectively extend the coffee industry chain and improve the economic benefits of the coffee industry, and provide conditions for the development of green ecological industries and the protection of the environment, and help the remote mountainous residents to get rid of poverty and become rich;

(6) Applying vacuum technology in the preparation and production of coffee food, so that the coffee food can be quickly dehydrated under low temperature vacuum condition, effectively reducing the loss of the original aroma of coffee, and improving the utilization rate of the original flavor and nutrients of the coffee bean.

DRAWINGS

1 is a schematic view showing a preparation method of a coffee food according to the present invention;

2 is a schematic view showing the structure of a coffee food material mixing device used in the coffee preparation method of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION

The invention will be described in detail below with reference to the drawings and specific embodiments.

A method for preparing a coffee food, as shown in FIG. 1 , the preparation method comprises: selection and baking of coffee green beans; breaking and removing silver skin of coffee beans; grinding of coffee beans; mixing of coffee liquid, mixing of coffee ingredients Sterilization and drying of coffee food.

(1) Selection and roasting of coffee green beans: Before processing, the green beans are sorted according to the origin, variety and particle size. According to the needs of different flavors of coffee liquid, the processed green beans are baked at different temperatures. There are three kinds of coffee bean roasting, wherein the shallow baking temperature is 203 ° C ~ 205 ° C, the moderate baking temperature is 210 ° C ~ 213 ° C, and the deep baking temperature is 218 ° C ~ 221 ° C.

Due to the altitude of the coffee growing area (600~2100 meters), the ecological environment and the coffee variety, the content of the organic material of the coffee green beans varies greatly, and the different internal ingredients produce different coffee quality flavors; The size of the bean granules is different during the baking process, which causes the coffee beans to be unevenly baked, and the quality of the coffee is unstable. The uniformity of the coffee grains in the same baking batch can make the quality and flavor after baking stable. Coffee green beans are baked at different temperatures to produce different aroma components and different flavor components to form different coffee quality flavors.

(2) Breaking and removing silver skin of coffee beans: using a crusher to squeeze the green beans, crushing and pulverizing the coffee beans, removing the light silver skin by screening and fan-blowing separation; coffee beans themselves It is a seed. There is a membrane between the germ and nutrients of the coffee beans. It is called silver skin and its main component is chlorogenic acid. Acids) and fiber, light and tough, not easy to break, chlorogenic acid has a bitter taste of bitterness, so it is necessary to remove the silvery skin of the bitter mouth by fan screening and blowing separation in the process of coffee processing. The best taste of coffee.

(3) Cutting and grinding of coffee cooked beans: cutting and crushing the roasted coffee beans into a grinding machine for cutting and grinding, fine powdering, and preparing coffee fine powder of different size grades;

During the roasting of coffee beans, the amino acid and carbohydrates undergo a Mena browning reaction to produce a large amount of carbon dioxide and water vapor, so that the internal pressure of the coffee beans is as high as 16-20 times atmospheric pressure, and the bursting of carbon dioxide by the coffee beans will take away the aromatic substances; The cooked beans are crushed and crushed, and the fine powder is cut, which can reduce the friction heat generation during the cutting and grinding process and reduce the emission of aromatic substances. The coffee powder of different grain size can maintain the original flavor of the coffee beans.

(4) Extraction of coffee liquid: The coffee powder of the coffee beans which are squeezed into fine particles is poured into a container to extract the coffee liquid. The extract is boiling water with a water temperature of 86 ° C to 96 ° C. The ratio of boiling water to fine coffee particles: 18 : 1; extraction time: 1.5 ~ 3 minutes, from different sizes of coffee fine powder to obtain different flavors of different flavors of coffee liquid.

After the coffee beans are squeezed into fine powdered coffee beans, the coffee liquid with different nutrient content is extracted with boiling water at 86 ° C ~ 96 ° C. The mineral content in the water, the temperature of the water and the extraction time affect the coffee liquid. The extraction rate; the coffee slag and the coffee extract are separated in batches at regular intervals, which can effectively improve the purity of the coffee liquid and reduce the emission of aromatic substances, and make coffee liquids with different nutrient content and different quality flavors.

(5) Mixing of coffee ingredients: adding coffee starch with different quality flavors and adding edible starch and sugar according to the weight ratio of coffee liquid, and putting them into a stirring and kneading device, the ratio of coffee liquid to edible starch and sugar is: 1:6:0.03, the coffee liquid is mixed with the edible starch and sugar evenly, and then vacuum accelerated dehydration is carried out in a stirring and kneading apparatus having a height of 10 m or more to prepare coffee semi-finished products of different quality flavors.

(6) Forming and drying of coffee food: According to the different flavor coffee food shape and material flow and molding production process requirements, the ingredients which are evenly mixed into coffee semi-finished products are diluted with pure water, put into the mold, and shaped and assisted. Low temperature drying to make a variety of flavors of coffee food. The coffee food formed in the mold is dehydrated at a low temperature, and then baked and fragrant to reduce the emission of aromatic substances, highlighting the original flavor of the coffee beans.

The specific process steps of the method for preparing coffee food of the present invention are as follows:

(1) Selection and roasting of coffee green beans: The green beans that remove impurities are divided into two categories according to the Arabica species and the Robusta species, and then divided into two levels according to the boundary of the planting land at an altitude of 1430 meters. According to <15 mesh, 15~17 mesh, >17 mesh sieve, it is divided into three particle size grades; when the temperature of the baking machine reaches 186 °C, the coffee beans are put into baking, and baked in batches according to baking temperature: 203 °C~ The coffee temperature of 205 ° C, the moderate baking temperature of 210 ° C ~ 213 ° C, and the deep baking temperature of 218 ° C ~ 221 ° C were used to produce three kinds of coffee liquids with different flavor characteristics.

(2) Breaking and removing the silver skin of the coffee beans: Put the roasted coffee beans into the crusher and crush them with a pressure of 1~5 bar, and separate the broken beans and the silver skin by the fan screening method. The silver skin is blown away with 0.1~1.0 bar of dry compressed air.

(3) Grinding of coffee cooked beans: The coffee beans and granules after removing the silver skin are cut and ground by a single-plate grinder with a rotation speed of 1000~2500 rpm. The grinding grain size is ground into three specifications, and the coarse grinding grain size is: 3000~ 5000μm, medium grinding particle size: 1000~3000μm, fine grinding particle size: 500~1000μm, made of coffee cooked bean fine powder for extracting different flavor coffee liquid.

(4) Extraction of coffee liquid:

A. Put the lightly roasted coffee bean powder into the extraction container. According to the ratio of water to coffee powder 18:1, take the boiling water at a temperature of 86 °C~90 °C and slowly pour into the container. The extraction time is controlled at 1.5~ 2.0 minutes, get bright fruit sour and high sweetness coffee liquid;

B. Put the moderately roasted coffee bean powder into the extraction container, and gradually pour the water into the container at a temperature of 90 ° C ~ 93 ° C according to the ratio of water to coffee powder 16:1. The extraction time is controlled at 2.5~ 3.0 minutes, obtain a coffee liquid with high alcohol thickness and strong acid, sweet and fragrant balance;

C. Put the deep roasted coffee bean powder into the extraction container, and pour the boiling water into the container at a temperature of 91 ° C ~ 95 ° C according to the ratio of water to coffee powder 15:1. The extraction time is controlled at 2.5~3.0. Minutes, get a coffee liquid with a high aroma and strong bitterness.

(5) Mixing of coffee ingredients: As shown in Fig. 2, the extracted coffee liquid is used as a solvent, and is fed into the cylindrical stirring and mixing chamber 2 from the feed port 3 together with the edible starch and sugar in a ratio of 1:6:0.03. Driven by the stirring motor 4, after being stirred and kneaded uniformly by the stirring propeller 5, it is conveyed into the tank-shaped evaporation chamber 1 under the action of the thrust of the stirring propeller 5; the installation position of the evaporation chamber 1 is greater than 10 m from the ground, and the mixture is stirred and mixed. The uniformly homogenized material enters the evaporation chamber 1, opens the exhaust valve 11 of the exhaust passage 6, and the discharge valve 12 of the discharge passage 9, controls the material level of the feed material in the evaporation chamber 1, and the material that has been stirred and kneaded Stacked on the material flow bed 8 in the evaporation chamber 1 and slowly flows downward, and finally flows to the discharge passage 9 at the bottom of the evaporation chamber 1; the kneaded material forms a vacuum of 0.5 to 0.9 bar in the evaporation chamber 1 by its own weight. Slowly flowing material at 0.5 ~ Rapid low-temperature evaporation and dehydration under a vacuum of 0.9 bar; water vapor is sucked and discharged by the air pump 10 on the exhaust passage 6, and the material is dehydrated and discharged from the discharge port of the discharge passage 9 to obtain a kneaded coffee food material.

(6) Sterilization and drying of coffee food: According to the requirements of different flavors of coffee food, material flow and molding production process, the ingredients of coffee semi-finished products will be made by uniform mixing and vacuum dehydration, and diluted with pure water to be added into the mold. Medium-sized and auxiliary low-temperature drying to make a variety of flavors of coffee food products.

Since the coffee food set in the mold is dehydrated at a low temperature and baked and fragrant, the fragrance is greatly reduced, and the original flavor of the coffee bean is further highlighted.

The coffee food material of the invention is used to make a coffee food similar to biscuits, cakes, taro, etc., which is convenient for people to eat, has special flavor and rich nutrition, meets and enriches the special needs of different people, and brings more quality to improve the quality of people's lives. benefit.

The above-described embodiments are merely examples of the invention, and are not intended to limit the scope of the invention and the scope of the invention. The equivalents and modifications made in the content of the claims of the present invention should be included in the patent application of the present invention. Within the scope.

Claims

A method for preparing a coffee food, characterized in that the preparation method comprises: selection and baking of coffee green beans; breaking and removing silver skin of coffee beans; grinding of coffee beans; mixing of coffee liquid, mixing of coffee ingredients, coffee Sterilization and drying of food;

(1) Selection and roasting of coffee green beans: Before processing, the green beans are sorted according to the origin, variety and particle size. According to the needs of different flavors of coffee liquid, the processed green beans are baked at different temperatures. There are three kinds of coffee bean roasting, wherein the shallow baking temperature is 203 ° C ~ 205 ° C, the moderate baking temperature is 210 ° C ~ 213 ° C, the deep baking temperature is 218 ° C ~ 221 ° C;

(2) Breaking and removing silver skin of coffee cooked beans: using a crusher to squeeze the coffee beans, crushing and smashing the coffee beans, and removing the light silver skin by screening and fan blowing separation, leaving Squeezing the broken coffee bean granules;

(3) Cutting and grinding of coffee beans: The coffee beans and granules after crushing and crushing are placed in a grinder for cutting and grinding, and finely pulverized to prepare coffee powders of different particle size grades;

(4) Extraction of coffee liquid: What kind of container is used to extract coffee liquid which is squeezed into fine particles, and the extract is boiling water, the ratio of boiling water to fine particles: 15~18:1; extraction time: 1.5~3 minutes, obtaining coffee liquids with different nutrient content and different quality flavors from coffee fine powder of different particle size grades;

(5) Mixing of coffee food: adding coffee starch with different quality flavors and adding edible starch and sugar according to the weight ratio of coffee liquid, and putting them into a stirring and kneading device, the ratio of coffee liquid to edible starch and sugar is: 1:6:0.03, the coffee liquid is mixed with the edible starch and sugar evenly, and then vacuum accelerated dehydration in a vacuum dehydration device with a height of 10 meters or more to prepare a semi-finished product of coffee food of different quality flavors;

(6) Forming and drying of coffee food: It will be uniformly mixed into semi-finished products of coffee food, and according to the different flavor coffee food shape and material flow and molding production process requirements, appropriate pure water is added to be diluted, put into the mold, and stereotyped. And auxiliary low temperature drying to make a variety of flavors of coffee food products.
A process for carrying out a method for preparing a coffee food product according to claim 1, wherein the specific process steps are as follows:

(1) Selection and baking of green beans: The green beans that will remove impurities are divided into two categories according to the Arabica species and the Robusta species, and then divided into two levels according to the elevation of the planting land at an altitude of 1430 meters. <15 mesh, 15~17 mesh, >17 mesh sieve is divided into three particle size grades; when the temperature of the baking machine reaches 186 °C, the coffee beans are placed for baking, and the batch baking is performed according to the baking temperature to: 203 ° C ~ 205 Depending on the shallow baking temperature of °C, the moderate baking temperature of 210 °C ~ 213 °C, and the deep baking temperature of 218 °C ~ 221 °C, three kinds of coffee liquids with different flavor characteristics are produced;

(2) Broken coffee and broken silver skin: Put the roasted coffee beans into the crusher and crush them with 1~5bar pressure. Use the fan wind blowing method to cut the coffee beans and silver. The skin was separated and the silver skin was blown away with 0.1~1.0 bar of dry compressed air.

(3) Grinding of coffee cooked beans: The granules of coffee beans after removing the silver skin are cut and ground by a single-plate grinder with a rotation speed of 1000~2500 rpm. The grinding size is ground into three specifications, and the coarse grinding particle size is 3000~5000μm. Medium grinding particle size: 1000~3000μm, fine grinding particle size: 500~1000μm, making coffee bean powder for extracting different flavor coffee liquid;

(4) Extraction of coffee liquid:

A. Put the lightly roasted coffee bean powder into the extraction container, and slowly pour the water into the container at a temperature of 86 ° C ~ 90 ° C according to the ratio of water to coffee powder of 18:1. The extraction time is controlled at 1.5 to 2.0 minutes. , to obtain bright fruit sour and high sweetness coffee liquid;

B. Put the moderately roasted coffee bean powder into the extraction container, and gradually pour the boiling water into the container at a temperature of 90 ° C to 93 ° C according to the ratio of water to coffee powder of 16:1. The extraction time is controlled at 2.5 to 3.0 minutes. Obtaining a coffee liquid with high alcohol thickness and strong acid, sweet and fragrant balance;

C. Put the deeply roasted coffee bean powder into the extraction container, and gradually pour the boiling water into the container at a temperature of 91 ° C to 95 ° C according to the ratio of water to coffee powder of 13:1. The extraction time is controlled in 2.5 to 3.0 minutes. Get coffee liquid with high aroma and strong bitterness;

(5) Mixing of coffee ingredients: The extracted coffee liquid is used as a solvent, mixed with edible starch and sugar in a ratio of 1:6:0.03, stirred and mixed uniformly, and then stirred at a height of 10 meters or more. The vacuum accelerated dehydration is carried out in the device, and the material is moved downward by the weight of the material to form a vacuum of 0.50~0.96 bar in the tank body, and most of the moisture of the mixed coffee liquid is quickly evaporated and removed under vacuum to make different Semi-finished products of quality flavored coffee food;

(6) Sterilization and drying of coffee food: According to the different flavors of coffee food shape and material flow and molding production process requirements, the semi-finished products of coffee food will be made after uniform mixing and vacuum dehydration, and diluted with appropriate water to be added into the mold. Medium-sized and auxiliary low-temperature drying to make a variety of flavors of coffee food products.