摘要
通过对蒸烤箱烘焙咖啡豆工艺的研究、对比实验,验证了烘焙效果。结果表明,蒸烤箱烘焙咖啡豆的最佳工艺参数为:100 g咖啡生豆,三段式烘焙,风机转速1500 r/min,180℃/6 min;200℃/12 min;230℃/6 min。在此烹饪条件下烘焙的咖啡豆可以实现与市售成品咖啡相近的品质,并为旋转烤烤笼配件提供新的应用场景,增加配件价值,也为用户在家烘焙咖啡豆提供了简易方案,为市场提供新的烘焙解决方案。
The effect of roasting coffee beans by steaming oven was verified through the research and comparative experiment.The results show that the best process parameters for roasting coffee beans in a steam oven are as follows:100 g green coffee beans,three-stage roasting,fan speed 1500 r/min,180℃/6 min;200℃/12 min;230℃/6 min.The coffee roasted under this cooking condition can achieve similar quality to the finished coffee sold on the market,and provide a new application scenario for the rotary roasting cage accessories,increase the value of the accessories,but also provide a simple solution for users to roast coffee beans at home,and provide a new roasting solution for the market.
作者
余颖
姜欣
李阿敏
林宜虹
罗玲莉
黄倩
黄闻霞
YU Ying;JIANG Xin;LI Amin;LIN Yihong;LUO Lingli;HUANG Qian;HUANG Wenxia(Hangzhou Robam Appliance Co.,Ltd.,Hangzhou 311003)
出处
《家电科技》
2025年第1期72-75,共4页
Journal of Appliance Science & Technology
关键词
蒸烤箱
烘焙
咖啡豆
品质验证
Combisteam oven
Roast
Coffee beans
Quality verification
