Method for preparing Yunnan Arabica coffee beans

A Yunnan small-grain and coffee bean technology, which is applied in the fields of food engineering and food fermentation engineering, can solve the problems of similar taste, difficulty in control and standardization, and low quality of green beans

Inactive Publication Date: 2015-12-30
KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the unknown source of the enzymes involved in the fermentation during the soaking process, the unstable fermentation process, long processing cycle, and difficulty in controlling and standardizing, etc., the quality of raw beans is not high and the taste is similar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Put 1,000 kg of shelled coffee beans that have been mechanically peeled into the fermentation tank, add water to submerge the coffee beans, dilute 50 grams of β-glucosidase with water and add it to the fermentation tank, stir evenly and soak to make the pH The temperature is controlled between 4.3-6.0, the fermentation temperature is 28°C, and after 12 hours of fermentation, it is washed with water, dried in the sun, and then shelled to obtain green coffee bean products. The product has a strong fruity aroma. The reason is that the flavor compounds in coffee beans exist in the form of non-volatile, flavorless glycoside conjugates. The sugar can be removed by hydrolysis with β-glucosidase and converted into free aroma substances.

Embodiment 2

[0022] Put 2000 kg of shelled coffee beans after mechanical peeling into the fermentation tank, add water to submerge the coffee beans, dilute 70 grams of cellulase with water and add them to the fermentation tank, stir well and then soak to keep the pH value at Between 4.3 and 4.5, the fermentation temperature is 40°C. After 10 hours of fermentation, it is washed with water, dried in the sun, and then shelled to obtain green coffee bean products. The reducing sugar content of the product is increased by 30-50%, and the taste is mild and sweet.

Embodiment 3

[0024] Put 1000 kg of shelled coffee beans after mechanical peeling into the fermentation tank, add water to submerge the coffee beans, dilute 100 grams of papain with water, add to the fermentation tank, stir well and then soak, so that the pH value is controlled at Between 5.0 and 6.0, the fermentation temperature is 30°C. After 11 hours of fermentation, it is washed with water, dried in the sun, and then shelled to obtain green coffee bean products. The amino acid content of the product is increased by 20-30%, and the aroma is strong after roasting.

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PUM

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Abstract

The invention provides a method for preparing Yunnan Arabica coffee beans, and a method for improving the quality of Yunnan Arabica coffee beans through enzymic preparations. Enzymic preparations are added after fresh coffee cherries are peeled, fermentation is conducted under certain conditions, and the quality-improved raw coffee beans are obtained through suitable treatment. The fermentation process is easy to operate. The method has the advantages that enzymic preparations are added for fermentation after fresh coffee cherries are peeled, the fermentation process and related factors are effectively regulated and controlled, the fermentation cycle is shortened, the quality of coffee beans is improved, and therefore the standard production of coffee bean enzyme treatment is achieved, and the quality stability is ensured.

Description

Technical field: [0001] The invention belongs to the fields of food engineering and food fermentation engineering, and in particular relates to the technology of coffee bean fermentation, and more specifically, to a method for improving the quality of Yunnan arabica coffee beans by using an enzyme preparation. Background technique: [0002] The processing of green coffee beans mainly includes three processes: washing, drying and semi-drying. At present, most of the existing technologies use washing. The fresh coffee fruit is mechanically peeled and put into a washing pool, soaked in water until the pectin on the coffee bean surface falls off, washed and degummed, then dried in the sun, dried and shelled to obtain green coffee bean products. Due to the unknown source of the enzymes involved in the fermentation during the soaking process, the unstable fermentation process, long processing cycle, and difficulty in controlling and standardizing, the quality of raw beans is not h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/02
Inventor 张香兰陈可可张弢张壮鑫
Owner KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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