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Coffee berry wine and a preparing method thereof

A coffee and fruit wine technology, applied in the field of fruit wine alcoholic beverage processing, can solve the problems of affecting the fermentation purity and wine production rate, having no economic use value, ignoring colloidal components, etc., to achieve bright color, better taste and palatability good sex effect

Inactive Publication Date: 2018-04-10
云南后谷咖啡有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The skinned coffee pulp refers to the red skin and pulp wrapped on the surface of green coffee beans. The manpower is busy during the coffee purchasing season, and most of the coffee pulp is piled up until it rots and then discarded
The current coffee planting area in Yunnan is about 1.8 million mu. The coffee peels and pulp processed during the coffee purchase season (November to March of the following year) are piled together and finally transported to the garbage disposal station, which has no economic value. Areas with a lot of coffee may also cause environmental pollution
[0003] In the prior art, some coffee rinds are used as raw materials to produce coffee wine, but there are many problems. For example, most of them use the peeled pulp (after drying and crushing) to directly ferment or directly ferment after squeezing the juice. These methods ignore the coffee with the skin. The large amount of colloidal components contained in the pulp affects the purity and wine production rate of the subsequent fermentation, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] The preparation method of coffee fruit wine of the present invention comprises the following steps:

[0021] 1) Pre-treatment: take fresh and ripe coffee fruit, take out the green coffee beans, wash the stripped coffee pulp with skin, drain and squeeze the juice;

[0022] 2) Degumming: After filtering the juice, heat the filtrate to 35~50°C, add pectinase at a ratio of 2 / 10,000 to 8 / 10,000, stir well at this temperature, and react for 4-8 hours until degumming Completely, the juice changes from turbidity to clarification, and the clarified liquid juice is obtained by filtering while it is hot;

[0023] 3) Primary fermentation: Cool the fruit juice to room temperature, adjust the sugar content of the fruit juice to 20~28 degrees with sugar, add 0.3-0.8‰ activated yeast into the fruit juice and stir evenly, put it into fermentation containers, and heat it at 20°C-30°C Fully ferment at ℃ for 100-130 hours until the residual sugar in the fermentation broth drops below 0.5%...

Embodiment 1

[0034] A preparation method of coffee fruit wine, comprising the following steps:

[0035] 1) Pre-treatment: take fresh and ripe coffee fruit, take out the green coffee beans, wash the stripped coffee pulp with skin, drain and squeeze the juice;

[0036] 2) Degumming: After filtering the juice, heat the filtrate to 35°C, add pectinase with an activity greater than 500,000u / g at a ratio of 2 / 10,000 (relative to the filtrate), and stir well at this temperature to react for 4 hours. Until the degumming is complete, the fruit juice changes from cloudy to clear, and is filtered while hot to obtain clarified juice;

[0037] 3) Primary fermentation: cool the fruit juice to room temperature, adjust the sugar content of the fruit juice to 20 degrees with white sugar, add 0.3‰ (relative to the fruit juice) activated yeast into the fruit juice, stir evenly, divide into fermentation containers, and heat at 20°C Fully ferment for 100 hours under the same conditions until the residual suga...

Embodiment 2

[0044] A preparation method of coffee fruit wine, comprising the following steps:

[0045] 1) Pre-treatment: take fresh and ripe coffee fruit, take out the green coffee beans, wash the stripped coffee pulp with skin, drain and squeeze the juice;

[0046] 2) Degumming: After filtering the juice, heat the filtrate to 50°C, add pectinase with an activity greater than 500,000u / g at a ratio of 8 / 10,000, stir well at this temperature, and react for 8 hours until the degumming is complete. From turbidity to clarification, filter while hot to obtain clarified juice;

[0047] 3) Primary fermentation: Cool the juice to room temperature, adjust the sugar content of the juice to 28 degrees with sugar, add 0.8‰ of activated yeast into the juice, stir evenly, divide into fermentation containers, and fully ferment at 30°C for 130 hours , until the residual sugar in the fermentation broth drops below 0.5%;

[0048] The sugar is rock sugar (need to be ground into powder before adding);

[0...

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PUM

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Abstract

Coffee berry wine and a preparing method thereof are disclosed. The fermented coffee berry wine the alcohol content of which is 9-12% and the total sugar content is less than 1% is prepared by juicingfresh and mature coffee berry flesh with peel, degumming the obtained juice, adjusting the sugar content of the degummed juice by utilizing cane sugar, then adding an activating enzyme into the juice, and performing secondary fermentation. The coffee berry wine is rich in nutrition, contains a high amount of caffeine, chlorogenic acid, trigonelline, vitamins, and the like, and also contains anthocyanins and the like. The coffee berry wine is bright in color and good in palatability. The coffee berry wine can build one's body by frequent drinking, and can further prevent oxidation and delay senescence.

Description

technical field [0001] The invention belongs to the technical field of processing fruit wine alcoholic beverages, and in particular relates to coffee fruit wine and a preparation method thereof. Background technique [0002] The skinned coffee pulp refers to the red skin and pulp wrapped on the surface of green coffee beans. During the coffee purchasing season, manpower is busy, and most of the coffee pulp is piled up until it rots and then discarded. The current coffee planting area in Yunnan is about 1.8 million mu. The coffee peels and pulps processed during the coffee purchase season (November to March of the following year) are piled together and finally transported to the garbage disposal station, which has no economic value. Areas with a lot of coffee may also cause environmental pollution. [0003] In the prior art, some coffee rinds are used as raw materials to produce coffee wine, but there are many problems. For example, most of them use the peeled pulp (after d...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 熊相人杨亚仙段炳意杨栋钦李秋菊山云辉
Owner 云南后谷咖啡有限公司
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