CN111616249A - Roasting process of coffee beans - Google Patents
Roasting process of coffee beans Download PDFInfo
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- CN111616249A CN111616249A CN202010537191.0A CN202010537191A CN111616249A CN 111616249 A CN111616249 A CN 111616249A CN 202010537191 A CN202010537191 A CN 202010537191A CN 111616249 A CN111616249 A CN 111616249A
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- 241000533293 Sesbania emerus Species 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 21
- 230000008569 process Effects 0.000 title claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 76
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 76
- 238000004880 explosion Methods 0.000 claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 238000006243 chemical reaction Methods 0.000 claims description 18
- 238000005070 sampling Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- 239000008373 coffee flavor Substances 0.000 claims description 6
- 230000004580 weight loss Effects 0.000 claims description 5
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 claims description 4
- 125000003118 aryl group Chemical group 0.000 claims description 4
- 235000013736 caramel Nutrition 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 claims description 4
- 235000014633 carbohydrates Nutrition 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000005336 cracking Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000009467 reduction Effects 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 2
- 238000000197 pyrolysis Methods 0.000 claims description 2
- 230000003247 decreasing effect Effects 0.000 claims 2
- 235000017788 Cydonia oblonga Nutrition 0.000 claims 1
- 230000002349 favourable effect Effects 0.000 claims 1
- 238000006116 polymerization reaction Methods 0.000 claims 1
- 239000000779 smoke Substances 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 230000009471 action Effects 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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Images
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
- A23F5/04—Methods of roasting coffee
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a roasting process of coffee beans, which comprises the following steps: 200 degrees, the firepower is 35 percent, a boiler of the coffee roasting machine is preheated before beans are roasted, and the temperature is set to be the temperature for starting roasting, namely the temperature for entering the beans. The method for roasting the coffee beans can greatly improve the aroma of the coffee, enable the coffee to be more expanded and have smoother surface, and the operation of the slow fire after the second explosion fine adjustment stage is beneficial to the development of uniform bean color and flavor, so that the roasted coffee beans are fragrant and rich and have smooth surface.
Description
Technical Field
The invention belongs to the technical field of roasting, and particularly relates to a roasting process of coffee beans.
Background
Coffee beans currently on the market have the following problems:
coffee beans have insufficient aroma, bitter taste, rough surface, and uncomfortable fire during baking, resulting in low quality of coffee beans.
To solve the problems of the related art, no effective solution has been proposed, and for this reason, we propose a roasting process of coffee beans.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a roasting process of coffee beans, which solves the problems mentioned in the background art.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a roasting process of coffee beans, comprising the steps of:
dewatering in the first stage: warming the fresh beans: 200 degrees, the firepower is 35 percent, a boiler of the coffee roasting machine is preheated before beans are roasted, and the temperature is set to be the temperature for starting roasting, namely the temperature for entering the beans. The beans are placed at 200 ℃, the beans immediately absorb heat after entering a boiler, the temperature of the boiler is rapidly reduced, most of moisture of the raw beans is removed at the stage, and preparation is made for caramel and plum reaction.
And (3) second-stage ignition: 1 minute and 40 seconds of temperature return point and increase the firepower to 50 percent. When the boiler temperature is reduced to a certain time point, the temperature is increased to reach an equilibrium point, called a temperature return point, through sampling observation, the first 1-4 minutes are seen, the color change of the beans can not be seen through naked eyes, when the sampling observation is carried out in the 5 th-6 minutes, the coffee beans are partially dehydrated, the temperature is approximately 160 DEG, the whole coffee beans are expanded, the surface color of the beans is changed from grey green to yellow, and the aroma of the coffee beans is changed from grass flavor and grain flavor to toast flavor.
And (3) third-stage first explosion and fire reduction: 205 ℃ lowering fire to 40%. Sampling and observing at 7-9 minutes, and finding that the bean curd skin begins to have frightened and ugly folds and black specks, the toasted flavor is obviously converted into coffee flavor, the water in coffee cells is continuously evaporated into water vapor to drive complex chemical reaction, the sugar in the cells starts to carry out caramelization browning reaction at about 180 ℃, and the amino acid and the carbohydrate carry out the tonner browning reaction to produce a large amount of carbon dioxide and water vapor to emit crackling sound, namely, so-called first explosion. The bean volume is increased, the density is greatly reduced, the weight loss is continuously increased after 1-2 minutes, at the moment, the coffee beans in the furnace are immediately converted into heat release from an endothermic state, the furnace temperature is quickly leaped up, when the temperature reaches 205 ℃, the fire is reduced to 40%, the beans are allowed to pass through a heat release stage, at the moment, if the fire is not reduced, the furnace temperature and the bean temperature are quickly leaped up and out of control, the bean drying process is abnormally accelerated, so that the bitter components are degraded too little, the aroma is not polymerized, the coffee flavor is seriously influenced, and the bean color is also uneven.
And (3) fine adjustment of second explosion in a fourth stage: the temperature is reduced to 30 percent again at 215 ℃. After the first explosion is finished, the coffee is settled for about 1-2 minutes, the coffee is converted from heat release to heat absorption at the stage, the temperature of the furnace is increased to about 210 ℃, coffee beans can generate second explosion sound, the second explosion sound is smaller and more rapid than the first explosion sound, the unique aroma is emitted, and the micro-fire operation after the second explosion is beneficial to the development of uniform bean color and flavor.
The fifth stage cools the lower bean: the beans were cooked at 225 ℃ for 15 minutes. The baking machine is cooled to below 70 ℃ and then is shut down.
Further, the fifth stage cools the beans, where care is taken that the beans must be removed quickly, the pyrolysis is stopped quickly, the flavor is locked, otherwise the high temperature within the beans, if it is still acting, will burn off the aromatic substances and give the coffee a smoky, burnt flavor sensation.
(III) advantageous effects
Compared with the prior art, the invention provides a roasting process of coffee beans, which has the following beneficial effects:
the method for roasting coffee beans can greatly improve the aroma of coffee, also enables the coffee to be more expanded and has a smoother surface, and the mild fire operation after the second explosion fine adjustment stage is beneficial to the development of uniform bean color and taste, so that the roasted coffee beans are strong in aroma and have smooth surfaces.
Drawings
FIG. 1 is a flow chart of the present invention;
FIG. 2 is a graph illustrating the temperature and time profile of the roasting of the sun-dried green bean of Yunnan catlim bean of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-2, the present invention provides a technical solution: a roasting process of coffee beans, which is characterized by comprising the following steps: the method comprises the following steps:
dewatering in the first stage: warming the fresh beans: 200 degrees, the firepower is 35 percent, a boiler of the coffee roasting machine is preheated before beans are roasted, and the temperature is set to be the temperature for starting roasting, namely the temperature for entering the beans. The beans are placed at 200 ℃, the beans immediately absorb heat after entering a boiler, the temperature of the boiler is rapidly reduced, most of moisture of the raw beans is removed at the stage, preparation is made for caramel and plum reaction, dehydration is too fast or too slow due to too large or too small firepower at the stage, chemical reaction is not facilitated, and therefore moderate firepower is selected.
And (3) second-stage ignition: 1 minute and 40 seconds of temperature return point and increase the firepower to 50 percent. When the boiler temperature is reduced to a certain time point, the temperature is increased to reach an equilibrium point, called a temperature return point, through sampling observation, the first 1-4 minutes are seen, the color change of the beans can not be seen through naked eyes, when the sampling observation is carried out in the 5 th-6 minutes, the coffee beans are partially dehydrated, the temperature is approximately 160 DEG, the whole coffee beans are expanded, the surface color of the beans is changed from grey green to yellow, and the aroma of the coffee beans is changed from grass flavor and grain flavor to toast flavor.
And (3) third-stage first explosion and fire reduction: 205 ℃ lowering fire to 40%. Sampling and observing at 7-9 minutes, and finding that the bean curd skin begins to have frightened and ugly folds and black specks, the toasted flavor is obviously converted into coffee flavor, the water in coffee cells is continuously evaporated into water vapor to drive complex chemical reaction, the sugar in the cells starts to carry out caramelization browning reaction at about 180 ℃, and the amino acid and the carbohydrate carry out the tonner browning reaction to produce a large amount of carbon dioxide and water vapor to emit crackling sound, namely, so-called first explosion. The bean volume is increased, the density is greatly reduced, the weight loss is continuously increased after 1-2 minutes, at the moment, the coffee beans in the furnace are immediately converted into heat release from an endothermic state, the furnace temperature is quickly leaped up, when the temperature reaches 205 ℃, the fire is reduced to 40%, the beans are allowed to pass through a heat release stage, at the moment, if the fire is not reduced, the furnace temperature and the bean temperature are quickly leaped up and out of control, the bean drying process is abnormally accelerated, so that the bitter components are degraded too little, the aroma is not polymerized, the coffee flavor is seriously influenced, and the bean color is also uneven. The chemical reaction in the first explosion period not only greatly improves the fragrance of the coffee, but also ensures that the coffee is more expanded and the surface is smoother.
And (3) fine adjustment of second explosion in a fourth stage: the temperature is reduced to 30 percent again at 215 ℃. After the first explosion is finished, the coffee is settled for about 1-2 minutes, the coffee is converted from heat release to heat absorption at the stage, the temperature of the furnace is increased to about 210 ℃, coffee beans can generate second explosion sound, the second explosion sound is smaller and more rapid than the first explosion sound, the unique aroma is emitted, and the micro-fire operation after the second explosion is beneficial to the development of uniform bean color and flavor.
The fifth stage cools the lower bean: the beans were cooked at 225 ℃ for 15 minutes. The baking machine is cooled to below 70 ℃ and then is shut down.
As shown in FIG. 1, the fifth stage cools the lower bean, where care is taken that the temperature cracking must be stopped quickly to lock the flavor, otherwise the high temperature in the bean, if it is still acting, will burn off the aromatic material and impart a smoky, burnt flavor to the coffee
The working principle is as follows: the method comprises the following steps of selecting Yunnan catam beans with the water content of 10%, preheating a boiler of a coffee roasting machine before roasting the beans, and setting the temperature to be the temperature for starting roasting, namely the bean entering temperature. The beans are placed at 200 ℃, the beans immediately absorb heat after entering a boiler, the temperature of the boiler is rapidly reduced, most of moisture of the raw beans is removed at the stage to prepare for the reaction of caramel and plum sodium, then the temperature is returned for 1 minute and 40 seconds, and the firepower is increased to 50%. When the boiler temperature reaches a certain time point after falling, the temperature rises to reach an equilibrium point, called a temperature return point, through sampling observation, people can see the first 1-4 minutes, the color change of beans can not be seen through naked eyes, when the sampling observation is carried out in the 5 th-6 th minutes, coffee beans are partially dehydrated, the temperature is about 150-. The bean volume is increased, the density is reduced sharply, the weight loss is increased continuously for about 1-2 minutes, at the moment, the coffee beans in the furnace are immediately converted into heat release from an endothermic state, the furnace temperature is rapidly leaped up, when the temperature reaches 205 ℃, the fire is reduced to 40%, the beans are allowed to pass through a heat release stage, in addition, sampling observation is carried out for 7-9 minutes, the phenomenon that bean skins begin to have folds and black stripes without a clocky effect is found, the roasted bread flavor is obviously converted into coffee flavor, moisture in coffee cells is continuously evaporated into water vapor, complex chemical reaction is triggered, the sugar in the cells at about 180 ℃ begins to carry out caramelization browning reaction, amino acid and carbohydrate carry out quintessene browning reaction, a large amount of carbon dioxide and water vapor are produced, and the cracking sound is emitted, namely, so-called one explosion. The bean volume is increased, the density is reduced sharply, the weight loss is increased continuously after the bean volume lasts for about 1-2 minutes, the coffee beans in the furnace are immediately converted from an endothermic state to heat release, the furnace temperature is quickly raised, when the temperature reaches 205 ℃, the fire is reduced to 40%, the beans are allowed to pass through a heat release stage, and finally, the beans are discharged at 225 ℃ for 15 minutes. The roasting machine is cooled to below 70 degrees and then is shut down, the whole roasting process enables the coffee beans to greatly improve the fragrance of the coffee, the coffee is expanded, the surface is smoother, the mild fire operation after the second explosion fine adjustment stage is beneficial to the development of uniform bean color and taste, the roasted coffee beans are fragrant and rich, and the surface is smooth.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (2)
1. A roasting process of coffee beans, which is characterized by comprising the following steps: the method comprises the following steps:
dewatering in the first stage: warming the fresh beans: 200 degrees, the firepower is 35 percent, a boiler of a coffee roasting machine is preheated before beans are roasted, the temperature is set to the temperature for roasting, namely the bean entering temperature, the beans are placed at 200 degrees, the beans immediately absorb heat after entering the boiler, the temperature of the boiler is rapidly reduced, most of moisture of the raw beans is removed at the stage, and preparation is made for caramel and plum reaction;
and (3) second-stage ignition: 1 minute and 40 seconds of temperature return point, increasing the fire to 50 percent, when the boiler temperature reaches a certain time point after decreasing, the temperature rises to reach an equilibrium point, called the temperature return point, through sampling observation, we can see the first 1-4 minutes, the color change of the beans can not be seen through naked eyes, through sampling observation in the 5 th-6 th minute, the coffee beans are partially dehydrated, the temperature is approximately 150-;
and (3) third-stage first explosion and fire reduction: 205 ℃ fire is reduced to 40%, sampling observation is carried out in 7-9 minutes, the bean skins are found to have frightest and incomparable folds and black stripes, the toasted bread flavor is obviously converted into coffee flavor, the water in coffee cells is continuously evaporated into water vapor, complex chemical reaction is initiated, the sugar in the cells of about 180 ℃ begins to carry out caramelization browning reaction, amino acid and carbohydrate carry out quince browning reaction to produce a large amount of carbon dioxide and water vapor, and the cracking sound, namely the so-called first explosion, lasts for about 1-2 minutes, the bean volume is increased, the density is sharply reduced, the weight loss is continuously increased, the coffee beans in the oven are immediately converted into heat release from an endothermic state, the oven temperature is quickly raised, when the temperature reaches 205 ℃, the oven temperature is reduced to 40%, the beans are allowed to pass a heat release stage, and if the oven temperature is not reduced, the oven temperature and the bean temperature are quickly raised and uncontrollable, the bean drying process is abnormally accelerated, so that the astringent and bitter components are degraded too little, thus leading to the polymerization of the aromatic substances in time, seriously influencing the flavor of the coffee and causing the non-uniform bean color;
and (3) fine adjustment of second explosion in a fourth stage: the temperature is decreased to 30 ℃ again at 215 ℃, the coffee is settled for about 1-2 minutes after the first explosion, the coffee is converted from heat release to heat absorption at the stage, the temperature of the furnace is increased to about 210 ℃, the coffee beans can emit second explosion sound, the second explosion sound is smaller and more rapid than the first explosion sound, the unique aroma is emitted, and the micro-fire operation after the second explosion is favorable for the development of uniform bean color and flavor;
the fifth stage cools the lower bean: the beans are cooked at 225 ℃ for 15 minutes, and the baking machine is cooled to below 70 ℃ and then is shut down.
2. A roasting process of coffee beans according to claim 1, characterized in that: the fifth stage cools the beans, where care is taken that the beans must be removed quickly, the pyrolysis is stopped quickly, the flavor is locked, otherwise the high temperature within the beans, if it is still acting, will burn off the aromatic substances and give the coffee a smoke and burnt flavor.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010537191.0A CN111616249A (en) | 2020-06-12 | 2020-06-12 | Roasting process of coffee beans |
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| CN202010537191.0A CN111616249A (en) | 2020-06-12 | 2020-06-12 | Roasting process of coffee beans |
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Cited By (3)
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| CN112056591A (en) * | 2020-09-15 | 2020-12-11 | 杭州电子科技大学 | Method for smoothly and controllably heating rate of coffee beans and automatically identifying roasting state |
| CN112889976A (en) * | 2021-03-08 | 2021-06-04 | 普洱爱伲庄园咖啡有限公司 | Coffee with fruit flavor and preparation method thereof |
| CN113331288A (en) * | 2021-05-13 | 2021-09-03 | 昆山亿政咖啡有限公司 | Coffee roasting method, coffee powder and capsule beverage |
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Cited By (4)
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| CN112056591A (en) * | 2020-09-15 | 2020-12-11 | 杭州电子科技大学 | Method for smoothly and controllably heating rate of coffee beans and automatically identifying roasting state |
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| CN112889976A (en) * | 2021-03-08 | 2021-06-04 | 普洱爱伲庄园咖啡有限公司 | Coffee with fruit flavor and preparation method thereof |
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Application publication date: 20200904 |