小粒咖啡在烘焙加工过程中的相关技术参数初步研究  

Preliminary Study of the Technical Parameters of Coffee Beans During the Roasting Process

作　　者：毕晓菲[1] 李亚男[1] 杨旸[1] 张晓芳[1] 武瑞瑞[1] 付兴飞 何红艳[1] 胡发广[1] 黄家雄[1] BI Xiaofei;LI Ya'nan;YANG Yang;ZHANG Xiaofang;WU Ruirui;FU Xingfei;HE Hongyan;HU Faguang;HUANG Jiaxiong(Institute of Tropical and Subtropical Cash Crops,Yunnan Academy of Agricultural Sciences,Baoshan,Yunnan 678000,China)

机构地区：[1]云南省农业科学院热带亚热带经济作物研究所,云南保山678000

出　　处：《农产品加工》2022年第22期38-40,共3页Farm Products Processing

基　　金：云南省科技入滇(国际科技合作)计划“老挝北部山区咖啡科技示范园建设项目”(2019IB013)。

摘　　要：为探讨咖啡在烘焙加工过程中相关因子对工艺参数的影响,应用上豆量为300~800 g的鼓式烘焙机开展咖啡豆的不同粒径、不同入锅质量及不同加工方法三因素对烘焙过程中的回温点、一爆开始、一爆结束及烘焙结束的时长及温度的分析研究。结果表明,在烘焙时,咖啡生豆的粒径、入锅质量、加工方法等都影响烘焙曲线,烘焙师在烘焙前掌握待烘焙咖啡生豆基本信息越充分,越能制定出科学合理的咖啡生豆烘焙曲线。To investigate the influence of coffee bean-related factors on the technical parameters during the roasting process,we roasted the coffee beans with a drum style coffee roaster measuring 300~800 g,studied the effects of different particle sizes,different coffee bean weights into the coffee roaster and different processing methods on the quality of coffee roasted beans.At the same time,we analyzed the temperature point of the coffee beans in the roasting process,the starting time and temperature of the coffee beans bursting for the first time,the terminal time and temperature of the coffee beans bursting for the first time,the finish time and temperature of roasting the coffee beans.The results showed that:In the process of roasting coffee beans,the size,the evenness,the weight into the coffee roaster and the processing methods affected the roasting curve.The coffee roakers should have the basic information about the raw coffee beans before roasting the raw coffee beans.Based on these raw coffee beans information,the coffee roakers could develop a scientific and reasonable roasting curve of raw coffee beans.

关 键 词：小粒咖啡 烘焙 加工工艺 技术参数 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]