The Technology of Coffee Roasting Process by Micrometer Light Combine with Thermal Dynamic Modulation Method and Taste Test Survey

微米素光熱複次調控咖啡烘焙新技術研發及品味測試調查

李桂樑(Kuei-Liang Li) ； 趙文興(Win-Hsing Chao) ； 武阮翠安(Nguyen-Thuy-An Vo) ； 李雅雯(Ya-Wen Li) ； 陳柏仁(Po-Jen Chen) ； 陳宜清(Yi-Ching Chen) ； 彭德信(Duc-Tin Phang) ； 林招膨(Jao-Perng Lin)

《台灣應用輻射與同位素雜誌》 14卷2期 (2018/06) Pp. 1587-1592

摘要

This study presents results of the analysis of tasting organic coffee beans roasted by using Far Infrared Ray (FIR) combine with Thermal Dynamic Modulation Method (TDMM) technology. Flavors are crucial to the coffee quality. It is a great importance to constantly maintain and improve its quality. Characterized organic coffee beans were using different methods to create a smooth powder with no bitter; no astringent; no sourness as well as an easy-to-carry package. 15 Kg organic coffee bean will be roasted by FIR combine with TDMM. It takes 20 minutes for roasting at 100 μm. The temperature at 1900C achieves medium roasting standard with radiation treatment three times separately. The results show significant changes for green and roasted beans associated with the number of caffeine hydrates and caffeine anhydrous. The results obtained from this study contribute to the insight associated with the final quality of coffee dependent on roasting technology methods. The coffee bean becomes ripe from inside out to turn bitter to the body which can maintain same quality at any temperature and even pour in water for a long time without bitter, astringent, sour by roasting process around of 190°C. This product also provided 303 people testing. The results showed that our coffee was not sour, not bitter and not astringent but still keep the coffee aroma by using far infrared ray combine with thermal dynamic modulation method.

關鍵字

Organic Coffee bean ； Thermal Dynamic Modulation Method ； Moderate Roasting ； Bitter

並列摘要

本文介紹使用微米素光熱複次調控咖啡烘焙新技術方法，烘烤有機咖啡豆的分析結果。來自有機咖啡豆的樣品採用差異化技術方法進行複次烘焙，以創造出平滑、無苦、澀味、酸味之優口味質量咖啡及設計便於攜帶的包裝。我們將加熱光譜的特徵與咖啡所實驗烘焙的轉變聯繫起來。微米素光熱複次調控每15公斤有機咖啡豆的烘焙，在20分鐘100 μm的微米素光複次烘焙方法。在190℃的溫度下達到中等烘烤標準，分別進行三次放射處理。結果顯示，照射與咖啡因水合物和無水咖啡因的量相關的生豆和烤豆有顯著變化。從這項研究中獲得的結果有助於了解與咖啡最終品質有關的見解，這取決於微米素光複次烘焙技術方法。咖啡豆由內而外地變得成熟，可以在任何溫度下保持相同的質量，甚至可以長時間泡入水中。該產品還提供了303人測試。結果表明，用微米素光熱複次調控咖啡烘焙新技術方法，烘烤的咖啡較不酸、不苦、不澀，可以保存較長時間之咖啡口味質量。

並列關鍵字

有機咖啡豆 ； 微米素光熱複次調控 ； 中烘焙 ； 苦味