Fermented coffee beans and preparation method thereof

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 novel fermented coffee bean and a preparation method thereof. Background technique [0002] Coffee is known as the world's No. 1 drink, with a strong culture, and it is one of the indispensable drinks in people's social activities such as leisure, negotiation, and meeting 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 been gradually recognized by people. The maximum intake of caffeine announced by the World Health Organization is no more than 300mg per adult per day. The normal caffeine content of coffee drinks is generally 100-150 mg, and the daily intake can reach more than 400 mg, or even double the safe amount. [0003] For this reason, people treat coffee beans or instant coffee for health, that is, adopt different methods to remove caffeine in coffee beans or ad...

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

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