Method for fermenting coffee by Pu'er tea liquid

Abstract

The invention provides a method for fermenting coffee by Pu'er tea liquid. The method is characterized in that coffee material is put into Pu'er tea concentrated solution after being washed; the coffee material is fermented for 24-48 hours in the concentrated solution at the temperature of 30-45 DEG C; peeling or / and decrustation and washing are carried out on the coffee material; then the coffee material is dried until the moisture content is below 12%; finally the coffee product is obtained after sifting and grading. In the invention, more than 200 substances such as aldehyde, ketone, alcohols, linalool and the like generated in the process of fermenting the coffee material by the Pu'er ripe tea liquid are used for strengthening aroma of the coffee; meanwhile, fresh pineapple juice, fresh olive juice and fresh milk are added to accelerate the fermentation of the coffee, enhance sweetness thereof, improve protein content of the coffee, facilitate the coffee to have unique aroma; so that the aftertaste of the coffee is sweet and the mouthfeel features smoothness creaminess and unique style, thus effectively improving quality and nutrient contents of the coffee.

Description

technical field

[0001] The invention relates to a fermentation method, in particular to a method for fermenting fresh coffee fruit and dried coffee beans with Pu'er tea liquid, and belongs to the technical field of plant fermentation. Background technique

[0002] The arabica coffee is a unique variety, mainly the Typica variety and the Cattimo series. Yunnan's unique geographical environment and climate have formed the unique quality of Yunnan arabica coffee, which is strong but not bitter, fragrant but not strong, and has a unique fruity flavor. World-class coffee experts commented that Yunnan coffee is the best coffee in the world. At present, there are two processing methods for making fresh coffee berries into coffee beans, namely traditional wet processing and dry processing. Wet processing is often used for primary and secondary berries, and dry processing is used for tertiary berries. Wet processing is to wash and peel the fresh coffee fruit, put it into the fermen...