CN114600998A - Coffee primary processing method - Google Patents
Coffee primary processing method Download PDFInfo
- Publication number
- CN114600998A CN114600998A CN202210339759.7A CN202210339759A CN114600998A CN 114600998 A CN114600998 A CN 114600998A CN 202210339759 A CN202210339759 A CN 202210339759A CN 114600998 A CN114600998 A CN 114600998A
- Authority
- CN
- China
- Prior art keywords
- coffee beans
- green coffee
- aromatic
- primary processing
- pretreated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 44
- 125000003118 aryl group Chemical group 0.000 claims abstract description 36
- 239000000126 substance Substances 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 241000196324 Embryophyta Species 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 235000010987 pectin Nutrition 0.000 claims abstract description 6
- 229920001277 pectin Polymers 0.000 claims abstract description 6
- 239000001814 pectin Substances 0.000 claims abstract description 6
- 230000000391 smoking effect Effects 0.000 claims abstract description 5
- 240000007154 Coffea arabica Species 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000220317 Rosa Species 0.000 claims description 4
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 2
- 244000263375 Vanilla tahitensis Species 0.000 claims description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 2
- 238000011156 evaluation Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 241000628997 Flos Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000007460 Coffea arabica Nutrition 0.000 description 1
- 241000825107 Hierochloe Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a coffee primary processing method, which comprises the following steps: s1, peeling the fresh coffee fruits to obtain green coffee beans; s2, removing pectin on the surface of the green coffee beans to obtain pretreated green coffee beans; s3, distilling and extracting the vaporous aromatic substances by adopting aromatic plants, and condensing the vaporous aromatic substances to obtain aromatic substance liquid; s4, placing the pretreated green coffee beans in a container containing aromatic substance liquid for soaking and smoking; and S5, drying the pretreated green coffee beans soaked in the S4 to finish primary processing.
Description
Technical Field
The application relates to the technical field of food manufacturing, in particular to a coffee primary processing method.
Background
The coffee beans are kernels in the coffee tree fruits and are widely applied to the food industry.
At present, the primary processing mode of the picked raw coffee beans is generally to grind and peel the raw coffee beans by a raw bean machine, mechanically rub and degum, clean and dry the raw coffee beans, and although the original flavor of coffee can be kept, the primary processing mode can not introduce other flavors into the processed coffee beans and is monotonous;
although some processing methods for bringing other special flavors to coffee beans exist at present, the methods generally adopt means of adding artificial essence, or saccharin, cream and the like, and the processing methods can increase the intake of essence substances, so that the produced coffee products have high calorie and high sugar, and are not beneficial to the bodies of consumers after long-term drinking.
Disclosure of Invention
Therefore, the application provides a coffee primary processing method to solve the problem that the aroma and the flavor of coffee beans cannot be enriched in the prior art.
In order to solve the above problems, the present invention provides the following technical solutions:
the invention provides a coffee primary processing method, which comprises the following steps:
s1, peeling the fresh coffee fruits to obtain green coffee beans;
s2, removing pectin on the surface of the green coffee beans to obtain pretreated green coffee beans;
s3, soaking the aromatic plants in water, then continuously distilling at normal pressure for 45-60 min to extract vaporous aromatic substances, and condensing the vaporous aromatic substances to obtain aromatic substance liquid;
s4, placing the pretreated green coffee beans in a container containing aromatic substance liquid for soaking and smoking;
and S5, drying the pretreated green coffee beans soaked in the S4 to finish primary processing.
Alternatively, in S2, the operation of removing pectin on the surface of the green coffee beans is specifically:
mechanical friction degumming treatment is adopted, and the treatment time is 2 min.
Optionally, the aromatic plant in S3 is at least one of rose, vanilla, rose.
Optionally, the operation of S4 is specifically:
placing the pretreated green coffee beans in an aromatic substance liquid, and soaking for 24h at 25 ℃, wherein the mass ratio of the pretreated green coffee beans to the aromatic substance liquid is 1: 1.6.
5. The coffee primary processing method according to claim 1, wherein the operation of S5 is specifically:
and (3) drying the pretreated raw coffee beans soaked in the S4 for 45-60 min by using hot air at 45 ℃.
Compared with the prior art, the method has the following beneficial effects:
(1) according to the primary coffee processing method, the aromatic substances extracted from the aromatic plants are used for smoking the green coffee beans by a specific method, so that the obtained coffee beans have natural plant fragrance, are richer in taste and are unique in flavor.
(2) According to the coffee primary processing method provided by the application, original aromatic substances in the raw coffee beans are not weakened or damaged, so that the processed coffee beans can still retain the original and mellow coffee flavor, aroma and the like.
Detailed Description
The present application is described in further detail below with reference to specific examples.
In the description of the present application: "plurality" means two or more unless otherwise specified. The terms "comprising," "including," "having," and the like, are intended to be inclusive and mean "not limited to" (some elements, components, materials, steps, etc.).
The embodiment provides a coffee primary processing method, which comprises the following steps:
s1, peeling the fresh coffee fruits to obtain green coffee beans;
s2, carrying out mechanical friction degumming treatment on the green coffee beans for 2min, and removing pectin on the surfaces of the green coffee beans to obtain pretreated green coffee beans;
s3, soaking the aromatic plants in water, then continuously distilling at normal pressure for 45-60 min to extract vaporous aromatic substances, and condensing the vaporous aromatic substances to obtain aromatic substance liquid;
s4, placing the pretreated green coffee beans into an aromatic substance liquid, soaking for 24 hours at 25 ℃, and smoking the pretreated green coffee beans, wherein the mass ratio of the pretreated green coffee beans to the aromatic substance liquid is 1: 1.6;
s5, drying the pretreated green coffee beans soaked in the S4 in hot air at 45 ℃ for 45-60 min to finish primary processing;
the aromatic plant used in S3 is selected from flos Rosae Rugosae, flos Hierochloes Adoratae, and flos Rosae chinensis;
the operation of distilling and extracting the vaporous aromatic substances by adopting the aromatic plants in the S3 is specifically as follows:
soaking the whole plant or parts with strong odor such as petals and buds of aromatic plants in water in a sealed container, heating and distilling for 45-60 min at normal pressure continuously, wherein hot steam rises on the water surface, a steam tubular channel is connected above the container, and the steam aromatic substances are condensed and converted into aromatic substance liquid through a pipeline.
The present example is also provided with a comparative example, in which fresh coffee fruits are mechanically ground and peeled, mechanically degummed, washed, and then dried.
Inviting 40 volunteers with no damage to taste and smell, and performing sensory evaluation on aroma of the green coffee beans after the primary processing in the example and the green coffee beans after the primary processing in the control example; the sensory evaluation score criteria are shown in table 1 below, and the sensory evaluation results are shown in table 2 below:
TABLE 1 sensory evaluation score criteria
TABLE 2 sensory evaluation results of examples and comparative examples
All the technical features of the above embodiments can be arbitrarily combined (as long as there is no contradiction between the combinations of the technical features), and for brevity of description, all the possible combinations of the technical features in the above embodiments are not described; these examples, which are not explicitly described, should be considered to be within the scope of the present description.
The present application has been described in considerable detail with reference to the foregoing general description and specific examples. It should be understood that several conventional adaptations or further innovations of these specific embodiments may also be made based on the technical idea of the present application; however, such conventional modifications and further innovations may also fall within the scope of the claims of the present application as long as they do not depart from the technical idea of the present application.
Claims (5)
1. A coffee primary processing method is characterized by comprising the following steps:
s1, peeling the fresh coffee fruits to obtain green coffee beans;
s2, removing pectin on the surface of the green coffee beans to obtain pretreated green coffee beans;
s3, soaking aromatic plants in water, then continuously distilling at normal pressure for 45-60 min to extract vaporous aromatic substances, and condensing the vaporous aromatic substances to obtain aromatic substance liquid;
s4, placing the pretreated green coffee beans in a container containing the aromatic substance liquid for soaking and smoking;
and S5, drying the pretreated green coffee beans soaked in the S4 to finish primary processing.
2. The method of claim 1, wherein the step of removing pectin from the surface of the green coffee beans in step S2 comprises:
mechanical friction degumming treatment is adopted, and the treatment time is 2 min.
3. The method of claim 1, wherein the aromatic plant of S3 is at least one of rose, vanilla and rose.
4. The coffee primary processing method according to claim 1, wherein the operation of S4 is specifically:
and (2) putting the pretreated green coffee beans into the aromatic substance liquid, and soaking for 24 hours at 25 ℃, wherein the mass ratio of the pretreated green coffee beans to the aromatic substance liquid is 1: 1.6.
5. The coffee primary processing method according to claim 1, wherein the operation of S5 is specifically:
and (3) drying the pretreated green coffee beans soaked in the S4 for 45-60 min by using hot air at 45 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210339759.7A CN114600998A (en) | 2022-04-01 | 2022-04-01 | Coffee primary processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210339759.7A CN114600998A (en) | 2022-04-01 | 2022-04-01 | Coffee primary processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114600998A true CN114600998A (en) | 2022-06-10 |
Family
ID=81867070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210339759.7A Pending CN114600998A (en) | 2022-04-01 | 2022-04-01 | Coffee primary processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114600998A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117099864A (en) * | 2023-05-24 | 2023-11-24 | 海南小洋侨科技有限公司 | A method for soaking and cleaning coffee beans |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010109776A (en) * | 2000-06-02 | 2001-12-12 | 김만순 | Herb coffee |
| US20060070528A1 (en) * | 2003-03-18 | 2006-04-06 | Kim Se-Il | Method of preparing instant coffee containing aroma extract |
| US20090324798A1 (en) * | 2008-06-27 | 2009-12-31 | Herwig Bernaert | Method for flavouring cocoa beans |
| GB201205516D0 (en) * | 2012-03-29 | 2012-05-09 | Eskes Albertus B | Modification of the aromatic traits of green coffee beans and of coffee beverages obtained with such treated beans |
| CN104602532A (en) * | 2012-06-29 | 2015-05-06 | 皇家戴维艾格伯茨有限公司 | Aromatization of coffee |
| CN111280279A (en) * | 2020-02-01 | 2020-06-16 | 中山莱客咖啡企业管理有限公司 | Primary processing method of rose coffee |
| KR20200116356A (en) * | 2019-04-01 | 2020-10-12 | 김언정 | Method and Apparatus For Processing of Coffee Beans |
-
2022
- 2022-04-01 CN CN202210339759.7A patent/CN114600998A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010109776A (en) * | 2000-06-02 | 2001-12-12 | 김만순 | Herb coffee |
| US20060070528A1 (en) * | 2003-03-18 | 2006-04-06 | Kim Se-Il | Method of preparing instant coffee containing aroma extract |
| US20090324798A1 (en) * | 2008-06-27 | 2009-12-31 | Herwig Bernaert | Method for flavouring cocoa beans |
| GB201205516D0 (en) * | 2012-03-29 | 2012-05-09 | Eskes Albertus B | Modification of the aromatic traits of green coffee beans and of coffee beverages obtained with such treated beans |
| CN104602532A (en) * | 2012-06-29 | 2015-05-06 | 皇家戴维艾格伯茨有限公司 | Aromatization of coffee |
| KR20200116356A (en) * | 2019-04-01 | 2020-10-12 | 김언정 | Method and Apparatus For Processing of Coffee Beans |
| CN111280279A (en) * | 2020-02-01 | 2020-06-16 | 中山莱客咖啡企业管理有限公司 | Primary processing method of rose coffee |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117099864A (en) * | 2023-05-24 | 2023-11-24 | 海南小洋侨科技有限公司 | A method for soaking and cleaning coffee beans |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220610 |
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| RJ01 | Rejection of invention patent application after publication |