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Method for fermenting coffee by Pu'er tea liquid

A technology for Pu'er tea and coffee, applied in green coffee processing and other directions, can solve the problems of easy loss of aroma components, long processing time, difficult market demand, etc. Effect

Inactive Publication Date: 2011-11-23
王乐观 +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wet processing is to wash and peel the fresh coffee fruit, put it into the fermentation tank, and ferment it under natural conditions for 48 to 72 hours. The advantage is that the processing time is short and the processing volume is large, but the disadvantage is that the aroma components are easily lost; the dry processing is to dry the third-grade fresh fruit in the sun or naturally dry it in the shade, and then use the sheller to dehull it to get the coffee product
The advantage of dry processing is that it can maintain the aroma components in coffee, but the disadvantage is that the processing time is too long, especially the natural drying takes 1-2 months, which is difficult to meet the market demand. Therefore, it is necessary to improve the existing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The Pu'er tea used in this embodiment is the Pu'er tea (cooked tea) produced by Yunnan Pu'er Tianfu Economic and Trade Co., Ltd., and the specific steps are as follows:

[0017] A. Preparation of Pu'er tea fermented yeast liquid: First, according to the mass ratio of Pu'er tea: water = 1: 12, water is added to Pu'er cooked tea, heated and boiled for 2 hours, and the tea liquid and tea leaves are separated by filtration; then press Tea leaves: water = 1: 3 mass ratio, add water to the filtered tea leaves, heat and boil for 1 hour, filter, discard the residue, combine the two filtrates, concentrate to 3 Baume degrees for later use;

[0018] B. After cleaning the fresh coffee fruit, put the Puer tea concentrate in step A until the liquid surface is immersed in the fresh coffee fruit, and ferment for 48 hours at a temperature of 30°C;

[0019] C. After the fresh coffee fruit fermented in step B is peeled by the peeling machine of the prior art, it is cleaned and dried until...

Embodiment 2

[0021] Pu'er tea used in this embodiment is Pu'er tea (cooked tea) produced by Yunnan Pu'er Tianfu Economic and Trade Co., Ltd., and the specific steps are as follows:

[0022] A. Preparation of Pu'er tea fermented yeast liquid: First, according to the mass ratio of Pu'er tea: water = 1:6, water is added to Pu'er cooked tea, heated and boiled for 4 hours, and the tea liquid and tea leaves are separated by filtration; then press Tea leaves: water = 1: 6 mass ratio, add water to the filtered tea leaves, heat and boil for 0.5 hour, filter, discard the residue, combine the filtrate twice, concentrate to 4 Baume degrees for subsequent use;

[0023] B. After cleaning the fresh coffee fruit, put the Puer tea concentrate in step A until the liquid surface is immersed in the fresh coffee fruit, and ferment for 24 hours at a temperature of 45°C;

[0024] C. After the fresh coffee fruit fermented in step B is peeled by the peeling machine of the prior art, it is cleaned and dried until t...

Embodiment 3

[0026] The Pu'er tea used in the present embodiment is commercially available Pu'er tea (cooked tea), and pineapple juice, olive juice, and milk are commercially available fresh pure pineapple juice, pure olive juice, and pure milk, through the following processing steps:

[0027] A, the preparation of Pu'er tea fermentation yeast liquid: press Pu'er tea: the mass ratio of water=1:8, water is joined in Pu'er tea, heat and boil 3 hours, filter and separate tea liquid and tealeaves; Press tealeaves: Water= 1:4 mass ratio, add water to the filtered tea leaves, heat and boil for 1 hour, filter, discard the residue, combine the secondary filtrate, concentrate to 2 degrees Baume for later use;

[0028] B. After cleaning the dried coffee beans, put the fermented mixture in the following mass ratio until the coffee material is soaked: coffee material: Pu'er tea concentrate in step A: pineapple juice: olive juice: milk=1: 0.13: 0.01: 0.05 : 0.02; at a temperature of 35°C, ferment for 3...

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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 coffeematerial 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F5/02
Inventor 王乐观盛军付学奇王军周春
Owner 王乐观
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