Development of Coffee Bean Grinding Common sense Flavor Coffee

Caffeine varieties, producing areas, with different aroma and coffee ingredients, need to be reasonably blended. In order to make its aroma components and coffee nutrients to complement each other, the coffee powder has a good flavor. In our country, due to the lack of coffee raw materials. Coffee drinks are expensive, coffee is only used as a high-end drink, and the consumer market is very small. Because of the large investment in production equipment, the production of instant coffee can not be produced in small and medium-sized towns, so they can only sell raw materials. Pure coffee tastes too bitter, and the eating habits of our country make most people unaccustomed to the bitter taste.

The production equipment of flavored coffee has the advantages of low investment, simple operation and low bitterness. it is only necessary to mix a single variety with other ingredients (the ingredients of different varieties of coffee can be properly adjusted during roasting) to get brown coffee powder based on the color and flavor of coffee. and then mix to get a good flavor, convenient to drink flavor coffee.

I. Materials and methods

1. Raw materials

Coffee beans (variety Katim)

Eggs (on the market)

White granulated sugar (no moisture absorption)

Red clothes of peanut kernels (on the market)

Salt (on the market)

Milk powder (whole milk powder, on the market)

two。 technological process

3. Main instruments

Stainless steel wok, ordinary grinder, 40 mesh sieve, electric furnace, electric fan, egg beater.

4. Key points of operation

(1) Coffee bean selection

Choose first-class beans to second-grade beans, no moldy beans and smelly beans.

(2) cleaning and dehumidification

Put the coffee beans into a washing tank to wash off the dust and dirt adhered to the surface of the beans, remove and drain.

(3) roasting

Put the coffee beans in a hot wok, stir-fry the coffee beans until yellow, remove the silver skin with an electric fan, stir-fry for about 25 minutes, and the coffee beans turn light brown. Add salt and peanut kernels to continue to fry, at this time a large number of silver skin fall off, with an electric fan to remove the silver skin, stir-fry until the peanut kernels turn yellow (about 9 minutes). Add the eggs (remove the eggshell, stir and bubble with an egg beater) and stir until brown (about 11 minutes). Slowly add the sugar, stir while adding sugar, stir-fry the sugar. Turn off the electric stove, use the waste heat, stir-fry until the sugar on the surface of the bean material does not stick to the hand, and touch the bean material with your hand has a rough feeling (it takes about 10 minutes). The baking process takes about 55 minutes.

(4) Grinding

The fried coffee beans are completely cooled, ground into powder with an ordinary grinder, the brown coffee powder is screened with a 40-mesh sieve, the small coffee particles on the sieve surface are ground in the second shape, and then sifted with a 40-mesh sieve. The small particles on the sieve surface are only 0.1% of the weight of fried coffee beans, and the coffee powder under the sieve is mixed evenly.

(5) deployment

Mix brown coffee powder, milk powder and sugar powder according to the best formula to increase not only nutrition but also flavor and taste.

(6) packing

Immediately after the deployment is completed, it is packed in a composite plastic film bag, and the seal should be sealed without air leakage.

II. Results and discussion

1. Determination of the best formula for roasting

The flavor of coffee powder is closely related to the proportion and feeding order of peanut, salt, egg and sugar. When roasting, the fixed coffee bean is 200 grams, and the orthogonal experiment is made with the amount of peanut A, salt B, egg C and sugar D as shown in Table 1.

Through orthogonal test and analysis of variance, the best formula is A3B3C4D3, that is, 18 grams of peanuts, 1 grams of salt, 16 grams of egg sugar and 50 grams of sugar.

2. Effect of roasting on brown coffee powder

Roasting causes physical and chemical changes in coffee beans and ingredients, which determine the color and ignorance of brown coffee powder.

During roasting, raw beans contain sucrose and white sugar are melted into caramel. It mainly affects the color of roasted coffee; the glycan contained in coffee beans is partially degraded to produce sugar aldehyde during roasting, which makes roasted coffee have a special grain flavor. In the process of roasting, the formation and decomposition of acids occur at the same time. About 7% of the chlorogenic acid in raw beans is destroyed. Acetic acid is lost, and its content is nearly 0.4%. This makes the pH value of coffee powder about 5.1, adding 1 gram of salt, so that the taste of acid is softer and less salty. In the process of roasting, the non-volatile components of coffee are converted into volatile components, such as fatty acids and lipids decomposed into aliphatic hydrocarbons, N-methyl nicotinic acid internal salts into nitrogen-containing compounds, high terpenes into monoterpenes and so on. This gives roasted coffee a special style.

Raw beans contain about 13% protein, peanuts contain about 27% protein, and egg proteins contain 13% and 15% of egg protein. The protein structure changes due to high fever, such as hydrolysis of peptide bonds, denaturation of amino bonds and formation of new covalent heteropeptide bonds. Hydrolysis releases methyl sulfate and methyl mercaptan. Incense is better. Due to high temperature, water content, salt, pH value, adding eggs will immediately solidify, roasting must quickly stir coffee beans, so that the egg lumps less and small.

The aroma of roasted peanuts contains carbonyl compounds, and the special aroma components are pentapiazine and N-methyl pyrrole, among which a-with peanut globulin provides a special flavor for fried peanuts. Peanuts contain 47% peanut oil, which is non-dry oil, which is the most difficult to polymerize and does not affect the water color of Fengmun coffee.

The volatile substances and other substances produced by peanuts and eggs in the process of roasting make up for the defect that there is no specific ignorance after the roasting of a single variety of coffee, making the taste of the coffee mellow and strong.

3. Selection of the best formula for flavored coffee.

The combination of brown coffee powder E, milk powder F, sugar powder H and the sum of three powders is 100g. 20 representative tasters were randomly selected, and each of them evaluated the 9 formula combinations. The sensory evaluation flavor index value (average value) was obtained after the statistics of the flavor index score of each combination, which is shown in Table 2.

According to the analysis of Table 2, the best formula E3F2 H1 was obtained, that is, 35g coffee powder, 25g milk powder and 40g sugar powder.

4. Product quality

(1) sensory indicators

Color: Brown and white are mixed.

Qi ignorance: coffee-based, light frankincense, fragrance for a long time, no peculiar smell.

Taste: sweet, strong coffee taste, mellow taste, mild bitterness.

Shape: powder and a small number of small particles, no regain agglomeration or agglomeration.

(2) microbial index

Pathogenic vaccine shall not be detected.

There is no mildew caused by the action of microorganisms.