阅读说明：本技术 咖啡豆的加工方法 (Method for processing coffee beans ) 是由 田天 于 2020-08-17 设计创作，主要内容包括：本发明公开了一种咖啡豆的加工方法,包括以下步骤：对每批次原辅料、食品添加剂按标准要求做感官、数量、标签的检验及供应商三证及原辅料合格证明文件进行验收,要求原辅料验收合格后方能入库；生豆验收—每批次生豆按国标以及国际精品咖啡协会标准抽样检测水分含量、密度、尺寸大小、瑕疵豆比例；本发明在咖啡豆的加工处理过程中,采用紫外线或者高压对咖啡豆进行消毒杀菌,波长为250nm—260nm的紫外线不仅杀菌效果较强,而且不破坏咖啡豆的固有风味,在500MPa的压力下,可以杀灭细菌、酵母菌、霉菌,避免了一般高温杀菌带来的不良变化,因此,能更好的保持咖啡豆固有的色、香、味,达到延长保存期的效果。(The invention discloses a processing method of coffee beans, which comprises the following steps: inspecting the sense, quantity and label of each batch of raw and auxiliary materials and food additives according to standard requirements, and inspecting the three certificates of suppliers and the qualification certification documents of the raw and auxiliary materials, wherein the raw and auxiliary materials can be put in storage after being qualified; raw bean acceptance, namely sampling and detecting the moisture content, the density, the size and the defective bean proportion of each batch of raw beans according to national standards and international fine coffee association standards; in the processing treatment process of the coffee beans, the coffee beans are disinfected and sterilized by ultraviolet rays or high pressure, the ultraviolet rays with the wavelength of 250 nm-260 nm have strong sterilization effect, the inherent flavor of the coffee beans is not damaged, bacteria, saccharomycetes and mycete can be killed under the pressure of 500MPa, and adverse changes caused by common high-temperature sterilization are avoided, so that the inherent color, fragrance and taste of the coffee beans can be better maintained, and the effect of prolonging the storage life is achieved.)

1. A method for processing coffee beans, comprising the steps of:

s1, inspecting the sense, quantity and label of each batch of raw and auxiliary materials and food additives according to standard requirements, and checking and accepting the three certificates of suppliers and the qualification certification documents of the raw and auxiliary materials, wherein the raw and auxiliary materials can be put in storage after being qualified; raw bean acceptance, namely sampling and detecting the moisture content, the density, the size and the defective bean proportion of each batch of raw beans according to national standards and international fine coffee association standards, baking the raw beans, carrying out sensory evaluation according to the flavor standards corresponding to coffee bean grades, and warehousing the raw beans after the quality is qualified;

s2, after the raw beans are unpacked in a clean independent room, foreign matters in the raw beans are screened out by adopting a vibrating screen matched with a screen mesh; the screened raw beans enter a color sorter to automatically sort out defective beans in the coffee beans; after the defective beans are taken out, the qualified beans are sterilized by ultraviolet irradiation with the wavelength of 250 nm-260 nm, or the qualified beans are sterilized by high pressure of 400 MPa-600 MPa;

s3, storing the screened qualified beans; automatically extracting coffee beans according to the proportion through a full-automatic blending machine for blending;

s4, roasting the coffee beans at the temperature of 180-200 ℃ for 5-20 minutes;

and S5, packaging the roasted coffee beans in a full-automatic food-grade production line.

2. The method of processing coffee beans according to claim 1, characterized in that: in step S1, package acceptance is performed, each batch of package is tested according to the national standard to determine the size and appearance of the package, and if the characters and patterns meet the standard, the package can be put into storage after the test is qualified.

3. The method of processing coffee beans according to claim 1, characterized in that: in step S2, the acceptable beans are sterilized by ultraviolet irradiation with a wavelength of 255 nm.

4. The method of processing coffee beans according to claim 1, characterized in that: in step S2, the qualified beans are autoclaved at a high pressure of 500 MPa.

5. The method of processing coffee beans according to claim 1, characterized in that: in the S5 step, the food-grade fully automatic production line sterilizes the production line using ultraviolet rays while packaging the coffee beans.

6. The method of processing coffee beans according to claim 1, characterized in that: in step S5, the roasted coffee beans are ground and packaged in a powder packaging plant.

7. The method of processing coffee beans according to claim 6, characterized in that: sterilizing the powder coffee beans by adopting far infrared RAYs of 100-200 mu m before packaging, and carrying out X-RAY inspection after the powder coffee beans are packaged to ensure safety, and then carrying out external packaging.

Technical Field

The invention relates to the technical field of coffee bean processing, in particular to a coffee bean processing method.

Background

Coffee beans are plant fruits used to make coffee. Broadly speaking, there are 2 kinds of coffee beans in the world, arabica beans and robusta beans. The coffee fruit consists of two oval seeds facing each other. The surfaces that abut each other are flat junctions, called flat beans. However, there are also beans which consist of one round seed, called a bean, and which do not have a different taste.

The processing of coffee beans is generally divided into: the method comprises the steps of raw material acceptance, pretreatment, blending, baking and packaging, wherein in the whole processing process of the coffee beans, the coffee beans are generally sterilized by a high-temperature sterilization method, and although the high-temperature sterilization method can effectively sterilize the coffee beans, the inherent color, fragrance and taste of the coffee beans cannot be maintained, so that the quality of the coffee beans is reduced.

The person skilled in the art is dedicated to solving the above technical drawbacks.

Disclosure of Invention

In view of the above-mentioned drawbacks of the prior art, a technical object of the present invention is to solve the problems mentioned in the above-mentioned background art.

In order to achieve the technical purpose, the invention provides a processing method of coffee beans, which comprises the following steps:

s1, inspecting the sense, quantity and label of each batch of raw and auxiliary materials and food additives according to standard requirements, and checking and accepting the three certificates of suppliers and the qualification certification documents of the raw and auxiliary materials, wherein the raw and auxiliary materials can be put in storage after being qualified; raw bean acceptance, namely sampling and detecting the moisture content, the density, the size and the defective bean proportion of each batch of raw beans according to national standards and international fine coffee association standards, baking the raw beans, carrying out sensory evaluation according to the flavor standards corresponding to coffee bean grades, and warehousing the raw beans after the quality is qualified;

s2, after the raw beans are unpacked in a clean independent room, foreign matters in the raw beans are screened out by adopting a vibrating screen matched with a screen mesh; the screened raw beans enter a color sorter to automatically sort out defective beans in the coffee beans; after the defective beans are taken out, the qualified beans are sterilized by ultraviolet irradiation with the wavelength of 250 nm-260 nm, or the qualified beans are sterilized by high pressure of 400 MPa-600 MPa;

s3, storing the screened qualified beans; automatically extracting coffee beans according to the proportion through a full-automatic blending machine for blending;

s4, roasting the coffee beans at the temperature of 180-200 ℃ for 5-20 minutes;

and S5, packaging the roasted coffee beans in a full-automatic food-grade production line.

Preferably, in step S1, package acceptance is performed, each batch of package is tested according to the national standard to determine whether the size, appearance, characters and patterns of the package meet the standard, and the package can be put into storage after the test is qualified.

Preferably, in step S2, the acceptable beans are sterilized by ultraviolet irradiation with a wavelength of 255 nm.

Preferably, in the step S2, the acceptable beans are autoclaved at a high pressure of 500 MPa.

Preferably, in the S5 step, the food-grade fully automatic production line sterilizes the production line using ultraviolet rays while packaging the coffee beans.

Preferably, in step S5, the roasted and cooked coffee beans are ground and packaged in a powder packaging plant.

Preferably, the powdered coffee beans are sterilized again by far infrared RAYs of 100-200 μm before being packaged, and after the powdered coffee beans are packaged, the powdered coffee beans are subjected to X-RAY inspection to ensure safety and then are subjected to external packaging.

The invention has the beneficial effects that:

because of the above process design, in the processing and treating process of the coffee beans, the coffee beans are disinfected and sterilized by ultraviolet rays or high pressure, the ultraviolet rays with the wavelength of 250 nm-260 nm have strong sterilization effect, the inherent flavor of the coffee beans is not damaged, bacteria, saccharomycetes and mycete can be killed under the pressure of 500MPa, and adverse changes caused by common high-temperature sterilization are avoided, so that the inherent color, fragrance and taste of the coffee beans can be better maintained, and the effect of prolonging the storage life is achieved.

Drawings

FIG. 1 is a schematic view of the process of the present invention.

Detailed Description

The conception, the specific structure and the technical effects of the present invention will be further described with reference to the accompanying drawings to fully understand the objects, the features and the effects of the present invention.