Practical explanation on the examination rules of roasted Coffee production license

I. Overview of the development of the industry

The coffee tree belongs to the Rubiaceae. Out of a total of 73 varieties, only Arabica (Coffea ara-bica Linnaeus) and Canifera (Coffea canephora Pierre) are cultivated by humans. The remaining 71 varieties are wild, but of no value to growers.

The two hundred Arabica varieties include the previous varieties Mocha, Bourbon, Malagogipo and Tippica, which have very low yields (700m ~ 1500 m / ha). The modern strains Cato, Katula and Cantimore have high yields (7000 to 1200 hectares per hectare), but their taste is poor. Of the 50 varieties of Canifla coffee, only five are available: Kuyilu (origin: Madagascar), Cornylon (origin: Brazil), Niole, Jimo and Robasta coffee.

Arabica originated in the Middle East and Canifla originated in the Congo. In comparison, the former produces coffee of good quality and is the most widely cultivated in the world, while the latter is more hardy and can tolerate worse climatic conditions than the former. In addition, Robasta coffee beans are mostly used in the production of instant coffee.

Coffee is one of the three largest beverage crops in the world, mainly grown in developing countries in Africa, America, Asia and Oceania. According to statistics, coffee is cultivated in more than 70 countries or regions in the world, and about 20 million people are engaged in coffee cultivation. For more than 30 years, the world coffee production can be divided into three development periods. The first period (1951-1963) was the rising period, the harvest area increased year by year, from 5.74 million hectares to 10.23 million hectares, and the second period (1964-1974) was the decline period, during which the world coffee harvest area decreased year by year, with only 6.68 million hectares in 1974. The third period (from 1975 to 1988) was a pick-up period. the world coffee harvest area increased gradually since 1975, broke through 10 million hectares again in 1980 and reached 11.304 million hectares in 1988. In 1988, the proportion of coffee harvested area of each continent in the world was 42.7% in South America, 33.4% in Africa, 31.3% in Asia, 13.1% in Central and North America, and 0.4% in Oceania.

Chinese coffee was first introduced to Taiwan in 1884 and introduced back to Hainan Island by overseas Chinese from Malaysia in 1908. But it doesn't take long for it to become a commodity production. In the late 1980s, the area was as high as 270000 mu, including 210000 mu in Hainan Island, 50, 000 mu in Yunnan, 10, 000 mu in Guangdong, and some in Fujian. Later, as the price of coffee beans fell, growers had to switch to other crops. The planting area began to decline in 1991. by 2004, the planting area of coffee in China was about 90, 000 mu, and the annual output of coffee beans was about 2600 tons. China consumed about 20, 000 tons of coffee beans annually, of which about 10, 000 tons of medium-grain caffeine, most of which were imported.

Coffee production in Hainan has had several ups and downs since liberation. Large-scale planting is in the 1950s, to 1960, the planting area of nearly 130000 mu (mainly medium-grain species). After 1963, due to various reasons, the planting area decreased to 5000 mu in 1979, and the annual output of coffee beans was only 35 tons. Coffee production recovered gradually after the 1980s. By 1988, the planting area of coffee in Hainan Island reached 237800 mu (mostly small seeds), the harvest area was 18200 mu, and the annual output of coffee was 642 tons. It began to decline again after 1989. by 1995, the planting area of coffee in Hainan province was only 34000 mu, with an output of 523 tons, of which the harvested area of medium-grain coffee was less than 5000 mu and the yield was less than 200 tons.

Due to the special natural environment, the coffee produced in Yunnan Province is famous all over the world for its good quality, mellow taste and strong flavor. Coffee cultivation in Yunnan Province has a long history, coffee was introduced into Yunnan Province at the beginning of this century, but this advantage has not been brought into full play for a long time, and coffee production did not begin to develop until the late 1980s to early 1990s. In 2004, Yunnan planted nearly 8000 hectares of coffee and harvested about 3333 hectares, with an annual output of more than 3500 tons of dried beans. Coffee cultivation is mainly distributed in 22 counties in 9 prefectures (cities). Among them: Simao area 3640 hectares, accounting for 46% of Yunnan Province; Baoshan area 1533.3 hectares, accounting for 19.6% of Yunnan Province; Yuxi City 786.7 hectares, accounting for 10% of Yunnan Province; Lincang area 768.3 hectares, accounting for 9.8% of Yunnan Province; Xishuangbanna 269.7 hectares, accounting for 3.4% of Yunnan Province; in addition to the above main planting areas, Dehong Prefecture, Wenshan Prefecture, Honghe Prefecture and Dali Prefecture are also planted.

There is not much coffee consumption in China. In the early 1980s, the national coffee consumption was only more than 2000 tons, but by 1990 it reached 12000 tons. With the progress of coffee processing technology, the development of new products and the development of export trade in China, the consumption of coffee beans was more than 15000 tons in 2000 and may double to 30, 000 tons by the end of 2010. There are 11.644 million mu of suitable planting land for coffee in China, but only 90000 mu will be planted in 2004, and there are still 11.3737 million mu of suitable planting land, of which 5.569 million mu of first and second class suitable planting land are available for development and utilization, which has great potential. In 1995, the country's total output was only 31.96 million tons, including 581 tons in Hainan, 2605 tons in Yunnan and 105 tons in Guangdong.

Second, the determination of the scope of issuing the certificate and the division of the application unit

(1) the scope of issuing licenses

Roasted coffee under the management of food production license is a kind of food made from coffee beans by cleaning, blending, roasting, cooling, grinding and other processes. Instant coffee does not belong to this unit.

(2) Product classification

After the coffee fruit is picked, the peel is removed by wet or dry method. Dry processing is mainly used for medium-grain coffee. The method is to dry the fresh fruit collected on the same day on the drying field, then dry the 18h~24h in a hot air dryer, then peel off the shell, sift out the impurities, and grade them according to size. Wet processing is mainly used for small seed coffee. After the fresh coffee fruit is graded on the classifier, the peel (flesh) is removed by electric motor; the peeled beans are soaked in the fermentation tank to ferment, change the water every 12 hours, wash the fermented coffee bean water 1 ~ 2 days later, and then dry and peel it into a commercial coffee bean. The quality of coffee beans obtained by wet processing is good, and the shape of coffee beans and the color, aroma and taste of coffee beverages can be improved.

The raw materials of coffee beans used by production enterprises are commercial coffee beans which have been peeled off by wet or dry method.

1. Roasted coffee

Coffee products are packed in airtight containers after coffee beans are cleaned, mixed, roasted and cooled by a roasting machine.

two。 Coffee powder

Coffee products in which coffee beans are cleaned, blended and roasted, then mechanically ground and screened and stored in airtight containers.

(3) Certificate application unit

The roasted coffee certification unit that implements food production license management is 1 instant roasted coffee (including roasted coffee beans and coffee powder).

III. Production and processing technology and quality problems that are easy to occur

(1) brief introduction of the process

1. The technology of roasting coffee beans

(1) Clean up

Use wind and vibration to remove ash, soil, pebbles, metals and other impurities from coffee beans. The cleaning process is generally carried out on special machinery, or manual screening can be used. Then let the coffee beans pass through sieves of different sizes and grade them according to size. If possible, colorimeters can also be used to monitor immature or overripe coffee beans. Pick out coffee beans that are too light or too dark. Use ultraviolet light to select and remove rotten coffee beans.

(2) deployment

Before roasting, different varieties of coffee are blended, by adding different varieties and producing areas of coffee, a variety of aromas and ingredients are combined to make the coffee have a specific flavor and ensure the consistency of coffee quality.

In order to find coffee suitable for different tastes, coffee can be added in a certain proportion according to its origin to achieve the best results. In general, wet-treated Elaraby coffee tastes sour and fragrant, while natural Arabica coffee tastes average. Robasta coffee is a strong bitter and earthy coffee from Kenya and Tanzania with a distinct sweet and sour taste. Different mixtures can produce unique characteristics.

(3) roasting

When the prepared coffee beans are treated in a dry and hot state, the structure and composition of the coffee beans undergo significant chemical and physical changes, causing the coffee beans to darken and emit the unique aroma of roasted coffee.

At the beginning, the roasting temperature should rise to more than 150 ℃. Through a series of Maillard reactions and Strecker decomposition, the proteins and sugars in coffee beans react to form substances with flavor and color. Several main aroma substances in coffee are formed at this time. The color of coffee beans is related to the roasting temperature. The higher the temperature, the darker the color. After roasting 8min~12min, the water in the coffee beans completely evaporated, and the quality of the coffee beans decreased by 20%, but the volume increased by 60%.

(4) cooling

Roasted coffee beans must be cooled quickly, generally using cold air blast cooling, but also using water cooling process.

(5) packing

Roasted coffee products also require strict packaging and suitable storage environment. As roasted coffee products are easily oxidized, the packaging and storage of roasted coffee products are even more important.

The roasted coffee products that have just come out of the production process have a beautiful aroma, which should also be the fresh characteristics of roasted coffee products. But soon, these characteristics disappeared one after another. In a general climate, the deterioration rate of roasted coffee products often depends on packaging and storage conditions.

The function of packaging is to avoid the attack of air and water vapor on roasted coffee products. The relative humidity of the air is sometimes high and sometimes low, and if roasted coffee products absorb air and water vapor, it can be so serious that it loses the value of the commodity. Therefore, the choice of packaging materials and packaging forms is the key to improve the water and air resistance of products.

Another function of packaging is to permanently protect the aroma of roasted coffee. One is to protect the aroma of roasted coffee products from escaping into the air, and the other is to prevent the pollution of all unpleasant odors in the external environment. Fresh roasted coffee products with strong aroma will weaken after a period of time, first of all, volatile aromatic substances spread from the product to the space, while roasted coffee products will also catch the unpleasant smell around. Therefore, high-quality roasted coffee products are mostly sealed packaging to maintain its aroma.

two。 The technology of coffee powder

The production process of cleaning, blending, roasting and packaging of coffee powder is the same as that of roasted coffee. Coffee powder is only made of roasted coffee beans by mechanical grinding and sieving.

(2) quality and safety problems that are easy to occur

1. The unreasonable setting of time and temperature during coffee roasting leads to the decline of quality index.

In the process of roasting, coffee beans have undergone a series of physical and chemical changes in the process of high temperature treatment, which determines their taste and flavor quality. If the roasting temperature is increased, although it can increase the roasting speed and darken the color of coffee beans, it can not make Maillard reaction occur fully. The production of flavor substances in coffee is limited.

two。 Improper storage and packaging of the products lead to the decline of coffee flavor and unpleasant smell.

Freshly roasted coffee should be packaged as soon as possible. If it comes into contact with air, it will oxidize and lose its unique flavor. Packaging can also prevent roasted coffee from catching the unpleasant smell around it. Therefore, roasted coffee products are mostly sealed packaging to maintain its aroma.

At the same time, coffee beans produce a certain amount of carbon dioxide gas after roasting, so if they are not stored properly, they will cause volume expansion and damage the packaging. Therefore, composite bags with valve devices should be used as far as possible. The valve is an one-way valve that not only prevents air from entering, but also allows the gas produced by coffee to be discharged smoothly. Of course, metal cans are ideal packaging materials.

IV. examination methods and requirements of the necessary conditions for production enterprises

(1) place of production

Roasted coffee production enterprises must not only have the necessary production environment, but also have raw and auxiliary materials warehouse, production workshop, finished product warehouse and inspection room suitable for enterprise production. The processing and packaging rooms in the production workshop shall be isolated (only applicable to discontinuous and discontinuous processing and packaging processes and not required under fully sealed conditions).

(2) necessary production equipment

Production equipment and facilities shall be inspected according to the production process of the enterprise. The enterprise should have all the equipment and facilities required by the process. The production processes of enterprises are different, the types of equipment are different, and new technologies and new processes are constantly emerging, which should be combined with the specific conditions of the enterprise. according to the enterprise's production raw materials and the final finished products to judge whether the enterprise has the equipment and facilities to produce qualified products, the following description of the equipment is only an example to illustrate the commonly used working principles and methods.

1. Screening equipment

The coffee bean cleaning machine is to input the coffee beans into the equipment, first remove the heavy stones and metals, and then use the air flow to suck the small and medium-sized dust of coffee beans into the dust trap through the cyclone. Then the coffee beans fall into the lower screen in turn, and the vibrating screen sends the complete coffee beans, broken coffee beans and sand from different exits, so as to achieve the cleaning and classification of coffee beans. Some caffeine bean cleaning equipment has functions such as color selection. Where there is a screen, manual screening can meet the process requirements.

two。 Roasting and cooling equipment

The traditional roasting equipment is directly heated by fire. Completely based on experience, a pot of roasting, stir-frying a pot, and then add new beans. The disadvantage is that the speed is slow and the efficiency is not high, but the quality of roasted coffee beans is satisfactory. On the contrary, the working procedure of the continuous roasting machine is as follows: coffee beans fall from the feed hopper into the preheating area, then into the roasting area, and then into the cooling zone, and finally into the rotary valve, unloading the fried coffee beans to the lower conveyor belt, so that the circulation is continuous, resulting in the effect of continuous roasting. The baking time at the fastest time is less than 90s. The coffee processed by such equipment is low in cost but of poor quality.

3. Grinding equipment (for coffee powder products only)

Crush the roasted coffee beans to control the particle size by adjusting the sieve below.

4. Packaging equipment (sealing machine, production date marking device, metering device, etc.)

There is a sealing machine, which can print the production date and can measure and weigh in any process of production.

5. The sub-packing enterprise shall have grinding equipment (applicable to crushing process requirements) and packaging equipment.

6. Judging principle of qualified production equipment, general unqualified and serious unqualified equipment

(1) have the necessary production equipment, the performance and accuracy of the equipment can meet the requirements of food production and processing, qualified.

(2) have the necessary production equipment, only the screening equipment needs to be improved, generally unqualified.

(3) without the necessary production equipment or roasting and cooling equipment and packaging equipment, the performance and accuracy of some or all of the equipment can not meet the requirements of food production and processing and are seriously unqualified.

(3) relevant product standards

The roasted coffee produced by the enterprise shall meet the following standards, and the enterprise standards shall meet the requirements of the corresponding product standards. The enterprise shall have the current text of the product standard corresponding to the declared certification unit.

1.NY/T 605mur2002 "roasted coffee beans".

two。 The current and effective enterprise standards that have been put on record.

(4) production process control

The production enterprise shall set up the processes such as raw material treatment, semi-finished product treatment (processing) and finished product packaging separately according to the order of production process and product characteristics, so as to prevent cross-contamination between the front and back processes. And organize the production according to the requirements of Table 1, and set up the corresponding critical control points according to the specific situation.

Table 1 Table of process control requirements for roasted coffee production

Production process

The production equipment involved in the relevant requirements and instructions for the process

Roasted coffee beans

Coffee powder

Clear

Use wind and vibration to remove ash, soil, pebbles, metals and other impurities from coffee beans. The cleaning process is generally carried out on special machinery, or manual screening can be used. Then let the coffee beans pass through sieves of different sizes and grade them according to size. If possible, colorimeters can also be used to monitor immature or overripe coffee beans; pick out coffee beans that are too light or too dark; and use ultraviolet light to select and remove rotten coffee beans.

Screening equipment

* provisioning

Coffee from different varieties and producing areas have different aromas and ingredients. Reasonable blending of various coffee beans can make the coffee powder have a specific flavor and ensure the consistency of coffee powder quality.

Manual or mechanical

* cooling

Roasted coffee beans must be cooled quickly, generally using cold air blast cooling, but also using water cooling process.

Cooling equipment

Grinding (suitable for coffee powder products)

Coffee powder is only made from roasted coffee beans which are mechanically ground and screened. Pay attention to different fineness requirements.

Grinding equipment

* Packaging

Packing according to different product specifications. The product is not subject to cross-contamination. When packing, the seal is smooth, the printing date is clear, the net content is accurate, and the selection of packaging materials is strictly controlled.

Packaging equipment such as sealing machine, date marking equipment, measuring scale

Note: * is the critical control point.

Critical control points are only used as a reference for review, not as a basis for judgment.

(5) Inspection equipment

Ex-factory inspection equipment refers to the equipment that must be inspected to complete the factory inspection project, and the equipment listed in the detailed rules is only the main part. The inspection cannot be completed with these equipment alone, because some commonly used auxiliary equipment, glassware, test reagents and consumables are not listed one by one.

1. Ex-factory inspection equipment

The ex-factory inspection equipment that the enterprise should have: (1) analytical balance (sense quantity 0.1mg); (2) electric constant temperature drying oven.

2. Product inspection standard

Roasted coffee should be inspected according to the following criteria:

GB/T 4789.4 Mel 2003 "Food Hygiene Microbiological examination of Salmonella"; GB/T 4789.5Mel 2003 "Food Hygiene Microbiological examination of Shigella"; GB/T 4789.10 Mel 2003 "Food Hygiene Microbiological examination of Staphylococcus aureus"; GB/T 4789.11LPI 2003 "Food Hygiene Microbiological examination of Hemolytic Streptococcus" GB/T5009.3-2003 "determination of moisture in food"; GB/T5009.11-2003 "determination of total arsenic and inorganic arsenic in food"; GB/T5009.12-2003 "determination of lead in food"; GB/T5009.13-2003 "determination of copper in food"; GB/T5009.19-2003 "determination of BHC and DDT residues in food"; GB/T 19182 Mel 2003 "determination of caffeine content in coffee".

3. Judging principle of inspection equipment

(1) it has the prescribed ex-factory inspection equipment, which can meet the needs of ex-factory inspection, and the layout of the laboratory is reasonable and qualified.

(2) it has the necessary ex-factory inspection equipment, but the layout of the laboratory is not reasonable and generally unqualified.

(3) do not have the required ex-factory inspection equipment, or analytical balance or electric constant temperature drying box can not meet the factory inspection requirements, seriously unqualified.

The inspection equipment used in the factory inspection project of roasted coffee is shown in Table 2.

5. Inspection of roasted coffee products

1. Certificate issuing inspection

Certification inspection is a comprehensive inspection of the products produced by enterprises and a comprehensive assessment of product quality. Therefore, the certification inspection items are all the inspection items of the relevant standards of the product.

Table 2 corresponding table of ex-factory inspection items and inspection equipment

Serial number

Ex-factory inspection items

Corresponding ex-factory inspection equipment

1

Sensory organs

-

2

Packing

-

3

Moisture content

Analytical balance, electric drying oven

2. Supervision and inspection

The focus of supervision and inspection is on the inspection of important quality indicators and items related to safety. Generally speaking, it is the whole item of product hygiene standard.

3. Ex-factory inspection

The ex-factory inspection items in the roasted coffee review rules are carried out in accordance with the delivery inspection items specified in the product standards. It is mainly the index that the product quality index is easy to fluctuate with the change of production conditions.

4. Product standards and inspection standards

Specific implementation requirements (see table 3).

Table 3 corresponding tables of inspection items, product standards and inspection standards for roasted coffee

Serial number

Inspection item

Product standard

Inspection standard

Remarks

1

Appearance and sensory properties

Corresponding product standard

Corresponding product standard

2

Net content

Quantitatively packaged goods

Provisions on Metrological Supervision

JJF 1070

three

Moisture content

NY/T 605mura 2002

GB/T 5009.3 UV 2003

four

Caffeine

NY/T 605mura 2002

GB 19182 Murray 2003

five

Arsenic (in As)

NY/T 605mura 2002

GB/T 5009.11 UV 2003

six

Lead (in Pb)

NY/T 605mura 2002

GB/T 5009.12 UV 2003

seven

Copper (in Cu)

NY/T 605mura 2002

GB/T 5009.13 Murray 2003

eight

Six, six, six.

NY/T 605mura 2002

GB/T 5009.19 copyright 2003

nine

DDT

NY/T 605mura 2002

GB/T 5009.19 copyright 2003

ten

Pathogenic bacteria (staphylococci, Shigella, salmonella, hemolytic streptococci)

NY/T 605mura 2002

GB/T 4789.4 Mutual 4789.5

GB/T 4789.10 Mutual 4789.11

eleven

Packing

NY/T 605mura 2002

NY/T 605mura 2002

twelve

Label

GB 7718

5. Inspection item

The certification inspection, regular supervision inspection and ex-factory inspection items of roasted coffee shall be carried out in accordance with the inspection items listed in Table 4. If the factory inspection items are marked with "*", the enterprise shall inspect them four times a year.

Table 4 quality inspection items of roasted coffee

Serial number

Inspection item

Issue a certificate

Supervise

Leave the factory

Remarks

one

Appearance and sensory properties

√

√

√

two

Net content

√

three

Moisture content

√

√

√

four

Caffeine

√

√

*

five

Arsenic (in As)

√

√

*

six

Lead (in Pb)

√

√

*

seven

Copper (in Cu)

√

√

*

eight

Six, six, six.

√

√

*

nine

DDT

√

√

*

ten

Pathogenic bacteria (staphylococci, Shigella, salmonella, hemolytic streptococci)

√

√

*

eleven

Packing

√

√

√

twelve

Label

√

√

According to the standard: NY/T 605 Mak 2002.

6. Comprehensive judgment principle

(1) to meet the conditions for issuing certificates: all the inspection items are qualified.

(2) do not meet the conditions for issuing certificates: one or more of the inspection items are unqualified.

VI. Sampling methods

The sampling of license issuing inspection and supervision inspection shall be carried out in accordance with the following provisions.

According to the variety of products applied for certification by the enterprise, a kind of leading product of the enterprise was randomly selected for inspection. If the enterprise applies for two kinds of products, the inspection team should draw coffee powder for certification inspection.

For enterprises that are qualified for on-site verification, the inspection team shall, after completing the on-site verification of the necessary conditions, randomly select certification inspection samples from the finished product warehouse of the enterprise. The samples taken must be qualified products within the same production date and shelf life. Four pieces of each product are randomly selected, the total amount of samples shall not be less than 800g, and the base number of samples shall not be less than 200.

The above samples are divided into two parts and sent to the inspection institution for inspection, one for inspection and one for reference. After the sample is confirmed to be correct, the sampling personnel of the verification team and the sampled unit shall sign, seal, seal the sample on the spot and affix a seal. The seal shall bear the signature of the sampled personnel, the seal of the sampling unit and the date of sealing the sample.

VII. Other requirements

1. This kind of products are allowed to be repackaged.

two。 Coffee powder certification inspection, supervision and inspection and ex-factory inspection items and inspection methods for roasted coffee beans are carried out.

VIII. Drafting unit

Shanghai Institute of Product quality Supervision and Inspection