Production method for winey coffee beans

A production method and technology of coffee beans, applied in the directions of cocoa, food science, application, etc., can solve the problems of difficulty in realizing economic value and market competitiveness of coffee beans, unstable coffee quality, single product type, etc., and achieve good market promotion value. , strengthen the wine style, the effect of short fermentation cycle

Active Publication Date: 2013-10-16
德宏依诺纯咖啡有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vast hilly areas in the west and south of Yunnan Province in my country have fertile soil, abundant sunshine, abundant rainfall, and large temperature difference between day and night. They are the world's high-quality arabica coffee planting bases. In recent years, the production of coffee beans has increased year by year, and the quality has also been greatly improved. , but there are still problems such as irregular harvesting, extensive processing, single product types, and unstable coffee quality, making it difficult for the coffee beans produced to achieve their due economic value and market competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] First, the fresh coffee cherries are dehulled with a Penagos dehulling machine. Then, the coffee cherry after dehulling and account for its weight 1% brewing yeast agent ( Saccharomyces cerevisiae ), 1% Oriental Isak yeast agent ( Issatchenkia orientalis ) and 1% of Aspergillus niger ( Aspergillus niger ) and mix well, ferment at 30°C for 72 hours, rinse twice with clean water in an ultrasonic cleaner, and then soak and ferment in clean water for 12 hours. Next, the fermented coffee cherries are dried in the sun to a moisture content of 12%. Finally, the dried coffee cherries are shelled by a sheller to obtain wine-flavored coffee beans.

Embodiment 2

[0033] First, the fresh coffee fruit is dehulled with a Pinhalevse dehulling machine. Then, the dehulled coffee cherries are mixed with 2% of its weight of Pichia anomaly agent ( Pichia anomala ), 2% of the capsule-coated yeast agent ( Saccharomycopsis fibuligera ) and 2% Aspergillus niger agent ( Aspergillus niger ) and mix well, ferment at 40°C for 24 hours, rinse twice with clean water in an ultrasonic cleaner, then soak and ferment in clean water for 24 hours. Next, the fermented coffee cherries are dried in an electric blast drying oven to a moisture content of 10%. Finally, the dried coffee cherries are shelled by a sheller to obtain wine-flavored coffee beans.

Embodiment 3

[0035] First, the fresh coffee fruit is dehulled by a rice mill. Then, the coffee cherry after dehulling and account for its weight 1.5% Asahi Trichosporum agent ( Trichosporon asahii ), 1.5% powdered Pichia pastoris ( Pichia farinosa ), 1.2% of Lucitam Corynesporium ( Clavispora lusitaniae ) and 1.2% Aspergillus niger agent ( Aspergillus niger ) and mix well, ferment at 35°C for 48 hours, rinse twice with clean water in an ultrasonic cleaner, and then soak and ferment in clean water for 18 hours. Next, the fermented coffee cherries are first dried by a microwave dryer to a moisture content of 30%, and then dried by natural sunlight to a moisture content of 11%. Finally, the dried coffee cherries are shelled by a sheller to obtain wine-flavored coffee beans.

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PUM

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Abstract

The invention discloses a production method for winey coffee beans and belongs to the technical field of food material processing. The production method comprises the steps of peeling, fermenting, drying and shelling, and specifically comprises the following steps: firstly, peeling fresh coffee beans; secondly, uniformly mixing the fresh coffee beans with a fermenting bacterial agent with the weight accounting for 3-6% of that of the fresh coffee beans, fermenting for 24-72 hours at the temperature of 25-45 DEG C, rinsing for 1-3 times by clean water, and soaking in the clean water for fermenting for 12-24 hours; and lastly, drying the fermented coffee beans until the water content is lower than 13%, and shelling to obtain the winey coffee beans. The coffee beans prepared by the method has a soft wine aroma; the types of the industrial processing materials of the coffee beans are enriched; the production process is simple, the fermentation cycle is short, and the production efficiency is high; pectin substances and residual pulps on the surfaces of the coffee beans are radically removed; and a better market promotion value is achieved.

Description

technical field [0001] The invention belongs to the technical field of food raw material processing, and in particular relates to a method for producing coffee beans with soft wine aroma. Background technique [0002] Coffee is one of the three major beverages in the world. It not only has the effect of refreshing the mind, but also has the effects of preventing cancer, helping digestion, reducing cholesterol, removing bad breath, losing weight, and anti-aging. It is welcomed by people all over the world. The vast hilly areas in the west and south of Yunnan Province in my country have fertile soil, abundant sunshine, abundant rainfall, and large temperature differences between day and night. They are the world's high-quality arabica coffee planting bases. In recent years, the production of coffee beans has increased year by year, and the quality has also been greatly improved. , but there are still problems such as irregular harvesting, extensive processing, single product ty...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00
Inventor 山云辉熊相入
Owner 德宏依诺纯咖啡有限公司
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