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New fermentation type coffee beans and preparation method thereof

A coffee bean and fermented technology, which is applied in green coffee processing, etc., can solve the problems that coffee cannot meet the needs of consumers, the quality of coffee beans is uneven, and the quality of coffee declines, so as to achieve low cost of process equipment and enhanced functionality , The effect of reducing the content of caffeine

Active Publication Date: 2016-09-07
GUANGZHOU BAIWO BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing processing methods, the processing process inevitably removes some other taste and aroma components in the coffee, or the added probiotic components have an impact on the coffee itself, resulting in a decline in the quality of the coffee.
In addition, the existing coffee bean production process generally obtains coffee beans by drying freshly picked coffee cherries in the sun and naturally air-drying. This method will undergo a natural fermentation process, that is, use a variety of bacteria in the air, such as yeast, to naturally compound Fermentation, this method ignores the influence of the fermentation process of coffee cherries and coffee beans in the natural state under different seasons and weather on the content of coffee beans, which will lead to uneven quality of coffee beans between different batches
In today's extremely rich coffee culture, the coffee produced by the existing coffee preparation methods cannot meet the needs of consumers

Method used

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  • New fermentation type coffee beans and preparation method thereof
  • New fermentation type coffee beans and preparation method thereof
  • New fermentation type coffee beans and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] The preparation method of the fermented coffee beans of this embodiment includes the following steps:

[0033] (1) Preparation of natto bacteria liquid seeds: use conventional methods to screen and activate natto bacteria, then inoculate the activated natto bacteria into the soybean powder liquid medium, and cultivate it in an incubator at 37°C for 24 hours. Obtain the liquid seed of Natto in the log phase, the number of Natto is about 10 9 cfu / mL;

[0034] (2) Coffee bean pretreatment: Sterilize fresh coffee beans by dry heat at 160°C and cool to 25°C naturally;

[0035] (3) Fermentation of coffee beans: place the sterilized coffee beans in a fermentation basin, inoculate the liquid seeds of natto bacteria prepared in step (1), inoculate 100ml of liquid natto seeds per kilogram of coffee beans, and the coffee beans after inoculation Control the water content at about 50%, and ferment for 24h at 37℃;

[0036] (4) Roasting of coffee beans: the fermented coffee beans are roasted...

Embodiment 2

[0038] The preparation method of the fermented coffee beans of this embodiment includes the following steps:

[0039] (1) Preparation of natto bacteria liquid seeds: use conventional methods to screen and activate natto bacteria, then inoculate the activated natto bacteria into the soybean powder liquid medium, and cultivate it in an incubator at 37°C for 24 hours. Obtain the liquid seed of Natto in the log phase, the number of Natto is about 10 9 cfu / mL;

[0040] (2) Coffee bean pretreatment: Sterilize fresh coffee beans by dry heat at 160°C and cool to 25°C naturally;

[0041] (3) Fermentation of coffee beans: place the sterilized coffee beans in a fermentation basin, inoculate the liquid seeds of bacteria natto prepared in step (1), inoculate 120ml of liquid seeds of bacteria natto per kilogram of coffee beans, and the coffee beans after inoculation Control the water content at about 55%, and ferment at 37°C for 24 hours;

[0042] (4) Roasting of coffee beans: the fermented coffee...

Embodiment 3

[0044] The preparation method of the fermented coffee beans of this embodiment includes the following steps:

[0045] (1) Preparation of natto bacteria liquid seeds: use conventional methods to screen and activate natto bacteria, then inoculate the activated natto bacteria into the soybean powder liquid medium, and cultivate it in an incubator at 37°C for 24 hours. Obtain the liquid seed of Natto in the log phase, the number of Natto is about 10 9 cfu / mL;

[0046] (2) Coffee bean pretreatment: Sterilize fresh coffee beans by dry heat at 160°C and cool to 25°C naturally;

[0047] (3) Fermentation of coffee beans: place the sterilized coffee beans in a fermentation basin, inoculate the liquid seeds of natto bacteria prepared in step (1), inoculate 80ml of liquid natto seeds per kilogram of coffee beans, and the coffee beans after inoculation Control the water content at about 45%, and ferment for 24h at 37℃;

[0048] (4) Roasting of coffee beans: the fermented coffee beans are roasted ...

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Abstract

The invention relates to new fermentation type coffee beans and a preparation method thereof. The preparation method comprises the following steps of (1) preparing bacillus natto liquid seeds: inoculating activated bacillus natto in a soybean flour liquid nutrient medium and performing culturing so as to obtain the bacillus natto liquid seeds at a logarithmic phase; (2) pretreating coffee beans: performing dry heat sterilization on the coffee beans and performing natural cooling; (3) fermenting the cooled coffee beans: inoculating the bacillus natto liquid seeds prepared in the step (1) to the sterilized coffee beans, and performing fermentation; and (4) stir-frying the fermented coffee beans: stir-frying the fermented coffee beans until the coffee beans are deeply baked, so that the fermentation type coffee beans are prepared. The prepared fermentation type coffee beans are low in content of caffeine, are favorable for human health, contain varied probiotic components such as natto kinase and SOD enzymes, and have the efficacies of strengthening the intestine and the stomach, resisting thrombosis, keeping young and the like.

Description

Technical field [0001] The invention relates to the preparation of coffee beans, in particular to a new fermented coffee bean and a preparation method thereof. Background technique [0002] Coffee is known as the number one beverage in the world. It has a strong culture and is one of the indispensable beverages for people in social activities such as leisure, business talks, and meeting with friends. However, there is a big contradiction between modern people's pursuit of health and coffee drinking. The health hazards of caffeine in coffee have gradually been recognized by people. The maximum intake of caffeine published by the World Health Organization is no more than 300 mg per adult per day. However, according to the current consumption of 3-4 cups of coffee a day, per cup The normal caffeine content of coffee beverages is generally 100-150mg, and the daily intake can reach more than 400mg, even up to twice the safe dosage. [0003] For this reason, people treat coffee beans o...

Claims

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Application Information

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IPC IPC(8): A23F5/02
CPCA23F5/02
Inventor 张子曦洪嘉琦冯永超陈文彦
Owner GUANGZHOU BAIWO BIOTECH CO LTD
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