The technology of stir-frying coffee beans

1. Clear

two。 Deployment

Before roasting, different varieties of coffee are blended, by filling different varieties and producing areas of coffee, all kinds of spray aroma and ingredients are combined to make the coffee have a specific spray flavor and ensure the consistency of coffee quality.

In order to find coffee suitable for different imported stomachs, coffee can be intervened in a certain proportion according to its origin in order to achieve the best effect. Generally speaking, wet Arabica coffee tastes sour and fragrant, while natural Arabica coffee tastes even. Robasta coffee is strong, bitter and soil-flavored coffee from Kenya and Tanzania, with a distinct sweet and sour taste. The assimilation of differences can have unique characteristics.

3. Roasting

At the beginning, the roasting temperature should rise to more than 150C. Through a series of Maillard spindle hooks and Strecker differentiation, the egg white matter and sugar in coffee beans produce spunking hooks to produce substances with fragrance and color. Several primary fragrance 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 evaporates completely, and the quality of the coffee beans is reduced by 20%, but the volume is 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

When the prepared coffee beans are handled under dry conditions, the structure and composition of coffee beans undergo major chemical and physical changes, resulting in the darkening of coffee beans and the unique aroma of roasted coffee.

Roasted coffee products also require elegant packaging and suitable storage. Because roasted coffee products oxidize themselves, the packaging and storage of roasted coffee products are doubly important.

The roasted coffee products that just came out of the production process have a wonderful fragrance, which should also be the novel features of roasted coffee products. But soon, these characteristics disappeared one after another. In general weather, the deterioration rate of roasted coffee products often depends on packaging and storage conditions.

1. Improper storage and packaging of the products lead to the decline of coffee flavor and the occurrence of unexcited smell.

The immersion and dyeing of the packaging is to avoid the attack of water vapor in the air on roasted coffee products. The relative humidity of the air is sometimes high and sometimes low, if the roasted coffee products are exposed to air and water vapor, it can be so serious that the value of the missing goods. Therefore, the choice of packaging materials and packaging forms is the key to improve the water and air resistance of the products.

The packaging of this spitting and dyeing is to protect the fragrance of roasted coffee products for a long time. The fifth is to protect the fragrance of roasted coffee products from escaping into the air, and the second is to stop the pollution of unexcited atmosphere in the outside world. The novel roasted coffee products with strong fragrance will be weakened after being placed for a period of time. First of all, the volatile aromatic substances will spread into the space, and at the same time, the roasted coffee products will also catch the unexcited atmosphere around them. Therefore, high-quality roasted coffee products mostly adopt sealed packaging to keep it fragrant.

Note: the problem of quality and safety easily presented.

The mixed ash / soil / pebble / metal and other impurities in coffee beans are removed by wind and vibration. The cleaning process is generally carried out in a special mechanical director, or manual screening can be used. Then let the coffee beans pass through a sieve of different sizes and classify them according to size. If possible, a colorimeter can be used to monitor immature coffee beans and pick out coffee beans that are too light or too dark. Use ultraviolet light to select and remove rotten coffee beans.

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

In the process of roasting, a series of physical and chemical changes have taken place in the process of high temperature treatment of coffee beans, which determines the quality of their taste and flavor. for example, increasing the roasting temperature can increase the roasting speed and darken the color of coffee beans, but it can not make Maillard spinning hook fully occur, and the formation of flavor substances of coffee is limited.

Freshly roasted coffee should be packaged as soon as possible. If it comes into contact with the air, it will oxidize and lose its unique flavor. Packaging can also prevent roasted coffee from catching the unexciting atmosphere around it. Therefore, roasted coffee products mostly adopt sealed packaging to keep its fragrance.

At the same time, coffee beans will whistle for the smell of carbon dioxide after roasting, so if they are not properly stored, it will cause the volume to expand and swell the packaging bag, so the composite bag with valve assembly should be used as far as possible. the valve is an one-way valve that not only prevents air from entering, but also allows coffee gas to be discharged smoothly, of course, metal cans are more ideal packaging materials.