Factory Coffee Bean Roasting Extraction Concentration Drying Machine Instant Coffee Production Machine with Aroma Recovery

• After-sales Service: Onsite Installation
• Warranty: 2 Years
• Processing Material: Coffee Bean
• Application: Fruit, Beverage, Coffee
• Customized: Customized
• Certification: CE, ISO9001
• Model NO.: GYF-1
• Power Source: Electric
• Automatic Grade: Automatic
• Extraction Rate: 40-50%
• Aroma Recovery: Great
• Transport Package: Standard Export Packing
• Trademark: GENYOND JOUYU
• Origin: China
• Production Capacity: 10 Sets Per Year

Product Description

Instant Coffee Production Machine with Aroma Recovery

We offer turnkey instant coffee production line.

It is customized line based on different drying technic (spray drying and freeze drying), processing capacity, way of packing.

Reception of green coffee beans--->Selection and storage of green coffee beans--->Quantitative, preparation
for mixing and roasting--->Crushing processing--->Extraction processing and aroma recovery(exhaust gas recovery)
--->Spray processing--->Agglomeration processing--->Scented additives---> Packaging treatment


 

Specification	KFD-50	KFD-100	KFD-150	KFD-200	KFD-250	KFD-300
Nominal Output (Kg/H)	50	100	150	200	250	300
Annual Ouput (8000H/Y) (Ton/Y)	400	800	1,200	1,600	2,000	2,400
Area required (m2)	600-700	700-800	850-950	1,000-1,100	1,050-1,150	1,100-1,200
Product collection rate	99-99.7% (Depend on the specification, configuration and URS)
Final moisture contents (%)	< 3%(Depends on URS)
Bulk density of product (Kg/L)	0.18-0.35 (Depend on the configuration, specification and processing parameters)
Average particle size (mu)	100-350 (Depend on the configuration, specification and processing parameters)
Discharge temperature (°C)	35-45 °(Depends on configuration and URS)
Fuel	Suggest natural gas for drying section (please specify if not), steam boiler works with any fuel, including combustible waste material, such as extracted coffee beans mixed with coal etc)

Process Description

Green coffee is washed, roasted and comminuted.
The green coffee is washed and picked and transferred to the roaster.
Roasted coffee produces 250kg per batch at about 180 ° -200 ° C, about 15 '.
After baking, they are collected and stored, then pulverized, and then processed for instant dissolution.

Extraction

We extract the coffee solution in an 8 cylindrical container. We recommend including a spare extraction cylinder to facilitate continuous work. 24 hours a day and 7 days a week. Calculate the appropriate volume to achieve better roasting work capacity and extraction of crushed coffee. Fill with hot water at about 190 degrees Celsius, more will be consumed and continuously moved upwards.Through each cylinder with a small amount of coffee grounds, this water Flow passes continuously through each cylinder.
This extraction is carried out continuously, filling the gap between the freshly ground cylindrical coffee grounds. At the same time, the slag is made wet. Better gas transfer up and out. The coffee extract leaves this freshly roasted and crushed cylinder as a fruit juice. The concentration of coffee solutes ranges from 10% to 30%.
Hot water and boiled coffee grounds constantly flow into this column. The extracts from the cylinders of freshly roasted and ground coffee are intermittently withdrawn. In this process (when the extract enters a special cylinder of fresh roasted and ground coffee and when the condensate is extracted from the coffee cylinder and when it has escaped from the water) the coffee has become wet, extracted, and soluble has been hydrolyzed . For seven or eight cylindrical systems, it will take 3 hours.

A cylinder leaves the water and flows out of the material, check, and then refill.

Aroma Recovery

-Separate a small portion before the extraction process and add before feeding.
-Separate the scented parts after the evaporation process, making the product a good drink. In any case, it must be pointed out that there are two options for customers to choose from.
-Improved the operation of system to recover the aroma and taste in the entire extraction before the evaporation system is
concentrated. Advantages: acid hydrolysis of natural agricultural products has been removed during evaporation, in the third extraction step, and the total of aroma and taste is recombined. The previous separation using our system can guarantee good quality and very good taste. If you choose this recovery system, you do not need to separate the fragrance part from the hydrolysis part during the extraction process, so the fragrance recovery system step is also redundant.
-An additional system can obtain typical low temperature solids and high quality aromas, which are included in this extraction system.

Evaporation

In order to reduce the cost of spray drying, we concentrated 12-15% solids extraction concentration to 50%. Of course, if you want a low concentration, designing a 35% solids concentration chamber is fine. It's usually not good and loses fragrance during evaporation, but with our fragrance recovery system, this is 100% ruled out.

Spray Dryer

Spray drying or atomization is common. Instant coffee is both effective and economical. In short, it guarantees the high quality and good taste of the product. During this process, a high-structure dryer with a medium-pressure nozzle and dry air are used in decreasing flow. The compressed air is heated by a system powered directly by gas or by a system powered by steam or liquid fuel.
The drying temperature is very important, in order to maintain the fragrance, the temperature must be lower. The product
consisting of instant powder is dried, and the hollow spheres are made into particles of about 100 ÷ 300 μm. A CO2 injection system is needed to reduce bulk density.


Freeze dryer

 

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