Active ferment enema coffee

Abstract

The invention relates to active ferment enema coffee which is obtained by extracting and filtering coffee bean obtained through a following treatment method. The treatment method of the coffee bean includes: removing hull of to-be-treated fruit coffee fruit to obtain dehulled coffee fruit; putting the dehulled coffee fruit in a clean water pool for wet fermentation at temperature of 18-26 DEG C to obtain primary fermented coffee bean; using clean water to rinse the primary fermented coffee bean, and performing low-temperature drying fermentation at 11-17 DEG C to obtain secondary fermented coffee bean; drying the secondary fermented coffee bean to obtain dried coffee bean; removing hull of the dried coffee bean to obtain dehulled coffee bean. Fermentation time and temperature are controlled by changing the fermentation process, microbial enzyme and pectin-generating enzyme can be preserved greatly, action of low-temperature fermentation is utilized to lock high-temperature-resistant enzyme to be dormant for the convenience of subsequent action, and coffee pectin is removed more cleanly.

Description

technical field [0001] The present invention relates to active enzyme enema coffee, a method for processing coffee beans used for preparing active enzyme coffee, green coffee beans obtained by the above-mentioned processing method, roasted coffee beans obtained by roasting green coffee beans, and the roasted coffee Coffee beverage obtained by extracting beans. Background technique [0002] The processing steps of traditional coffee beans: peeling--fermentation--drying--hulling. The traditional method of fermentation is to ferment in an outdoor fermentation tank. The purpose is to remove the mucus and film outside the core to facilitate degumming. It is dried, shelled into beans and prepared for later roasting. [0003] The above-mentioned traditional fermentation process can easily cause negative fermentation of coffee beans, resulting in the loss and deterioration of coffee components and flavors. Due to the instability of active enzymes after fermentation, they are not ea...

AI Technical Summary

Problems solved by technology

[0003] The above-mentioned traditional fermentation process can easily cause negative fermentation of coffee beans, resulting in the loss and deterioration of coffee components and flavors. Due to the instability of active enzymes after fermentation, they are not easy to survive and cannot withstand high temperatures. They disappear during the roasting and processing process, affecting the coffee quality

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