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Processing method of coffeeberry peel and coffeeberry peel fermented wine prepared by method

A processing method and fruit peel technology, applied in the field of brewing, can solve the problems of low utilization rate of coffee by-products, environmental pollution, waste of resources, etc., and achieve the effects of shortening production time, reducing production cost, and improving nutrients and taste and flavor.

Inactive Publication Date: 2017-01-04
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The utilization rate of coffee by-products in my country is low. Except for a small part of it being returned to the field as fertilizer, a large amount of it is piled up and discarded, which is not only a waste of resources, but also pollutes the environment.

Method used

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  • Processing method of coffeeberry peel and coffeeberry peel fermented wine prepared by method
  • Processing method of coffeeberry peel and coffeeberry peel fermented wine prepared by method
  • Processing method of coffeeberry peel and coffeeberry peel fermented wine prepared by method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] 1. Peel superfine grinding

[0049] The dried coffee peel is ultrafinely pulverized, and the pulverized particle size is 110 mesh.

[0050] 2. Low-frequency microwave / enzymatic synergistic saccharification and degradation

[0051] 10w low-frequency microwave-assisted enzymatic method is used to degrade the coffee peel into small molecular sugars that can be directly used for fermentation. The enzymes used are cellulase, pectinase and pancreatin, the enzyme activity of cellulase is 20000u / g, and the addition amount is 0.05g / g; The enzyme activity is 4000u / g, and the addition amount is 0.01g / g; it acts for 1.5h at a temperature of 30°C and a pH value of 5.5.

[0052] 3. Add auxiliary materials to sterilize the inoculum

[0053] Using the saccharification liquid as raw material, add white sugar to adjust the sugar content to 22Brix, add sodium bisulfite to make the SO in the fermentation liquid 2 The concentration is 27mg / kg, and the pH is adjusted to 6.5. After adjus...

Embodiment 2

[0059] 1. Peel superfine grinding

[0060] The dried coffee peel is ultrafinely pulverized, and the pulverized particle size is 150 mesh.

[0061] 2. Low-frequency microwave / enzymatic synergistic saccharification and degradation

[0062] A 50w low-frequency microwave-assisted enzymatic method is used to degrade the coffee peel into small molecular sugars that can be directly used for fermentation. The enzymes used are cellulase, pectinase and pancreatin, the enzyme activity of cellulase is 20000u / g, and the addition amount is 0.08g / g; The enzyme activity is 4000u / g, and the addition amount is 0.05g / g; it acts for 3 hours at a temperature of 40°C and a pH value of 7.

[0063] 3. Add auxiliary materials to sterilize the inoculum

[0064] Using the saccharification liquid as the raw material, add white sugar to adjust the sugar content to 18Brix, add sodium bisulfite to make the SO in the fermentation liquid 2 The concentration is 20 mg / kg, and the pH is adjusted to 7.0. Aft...

Embodiment 3

[0070] 1. Peel superfine grinding

[0071] The dried coffee peel is ultrafinely pulverized, and the pulverized particle size is 135 mesh.

[0072] 2. Low-frequency microwave / enzymatic synergistic saccharification and degradation

[0073] 100w low-frequency microwave-assisted enzymatic method is used to degrade the coffee peel into small molecular sugars that can be directly used for fermentation. The enzymes used are cellulase, pectinase and pancreatin, the enzyme activity of cellulase is 20000u / g, and the addition amount is 0.1g / g; The enzyme activity is 4000u / g, and the addition amount is 0.1g / g; the temperature is 50°C and the pH value is 6 for 1 hour.

[0074] 3. Add auxiliary materials to sterilize the inoculum

[0075] Using the saccharification liquid as raw material, add white sugar to adjust the sugar content to 24Brix, add sodium bisulfite to make the SO in the fermentation liquid 2 The concentration is 35 mg / kg, and the pH is adjusted to 5.5. After adjustment, ...

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Abstract

The invention belongs to the technical field of wine making, and particularly relates to a processing method of coffeeberry peel and a coffeeberry peel fermented wine prepared by the method. The method mainly comprises the following steps: peel superfine grinding, low-frequency microwave / enzyme-process synergic saccharification degradation, auxiliary material addition, sterilization, strain inoculation, low-oxygen stirring fermentation, and sterile sealed preservation. Compared with the existing processing method, the method provided by the invention has the characteristics of low raw material cost, high saccharification speed and high fermentation speed.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for processing coffee peels and the prepared coffee peel fermented wine. Background technique [0002] Coffee peel is a by-product produced during the primary processing of coffee. In 2015, the output of coffee peel and other by-products was more than 400,000 tons, which will increase by 150,000 tons per year. It is estimated that by 2020, coffee peel and other by-products will reach 1 million tons above. The utilization rate of coffee by-products in my country is low. Except for a small part of which is returned to the field as fertilizer, a large amount of it is piled up and discarded, which is not only a waste of resources, but also pollutes the environment. [0003] Coffee peel is rich in nutrients, rich in cellulose and pectin, in addition to protein, fat and other nutrients. There are many sources of coffee peels, and the peels are readily available in coffee pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 胡荣锁董文江李恒徐飞谭乐和
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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