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Processing technology capable of improving coffee processing efficiency and coffee beans processed thereby

A technology of processing technology and processing efficiency, applied in the direction of green coffee processing, etc., can solve the problems of coffee bean fragmentation and loss, achieve the effect of small loss, improve quality, and improve processing technology

Inactive Publication Date: 2018-08-10
中国咖啡工程研究中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the coffee beans of this process scrape off the pectin, some of the coffee beans are directly broken, resulting in loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Place the fresh coffee fruit in the siphon tank, inject clean water to remove impurities such as dust, stones, branches and leaves, and float through the siphon tank to remove the upper floating fruit. Under the sufficient situation of the amount of flowing clear water, dehulling is carried out to the dehulling rate to 96% and breakage rate is within 4% with dehulling machine to the coffee cherry after flotation.

[0045] Then, soak the peeled coffee cherries in a biological enzyme solution for degumming for 1 hour. The bio-enzyme solution is obtained by mixing the bio-enzyme with the extraction solution at a ratio of 0.01g:40mL. The bio-enzyme contains pectinase and cellulase. The extract is obtained by mixing water, ion exchange resin and sodium hexametaphosphate at a ratio of 100mL: 2g: 0.5g. The mass ratio of the coffee cherry to the biological enzyme in the biological enzyme solution is 100:0.1. Among them, the activity of the biological enzyme is 100,000 U / g.

...

Embodiment 2

[0049] Place the fresh coffee fruit in the siphon tank, inject clean water to remove impurities such as dust, stones, branches and leaves, and float through the siphon tank to remove the upper floating fruit. Under the sufficient situation of the amount of flowing clear water, dehull the coffee cherries after flotation with a dehulling machine until the dehulling rate is 98% and the breakage rate is within 4%.

[0050] Then, soak the dehulled coffee cherries in a bio-enzyme solution for 3 hours. The bio-enzyme solution is obtained by mixing the bio-enzyme with the extraction liquid at a ratio of 0.01g:70mL, and the bio-enzyme contains pectinase and cellulase. The extract is obtained by mixing water, ion exchange resin and sodium hexametaphosphate in a ratio of 100mL:4g:1g. The mass ratio of the coffee cherry to the biological enzyme in the biological enzyme solution is 100:0.01. Among them, the activity of the biological enzyme is 10,000 U / g.

[0051] Add metal salts to the...

Embodiment 3

[0054] Place the fresh coffee fruit in the siphon tank, inject clean water to remove impurities such as dust, stones, branches and leaves, and float through the siphon tank to remove the upper floating fruit. Under the sufficient situation of the amount of flowing clear water, the coffee cherry after flotation is dehulled to the dehulling rate of 99% and the breakage rate is within 3% with the dehulling machine.

[0055] Then, soak the dehulled coffee cherries in a bio-enzyme solution for 2 hours. The bio-enzyme solution is obtained by mixing the bio-enzyme with the extraction liquid at a ratio of 0.1g:40mL. The bio-enzyme contains pectinase and cellulase. The extract is obtained by mixing water, ion exchange resin and sodium hexametaphosphate at a ratio of 100mL: 3g: 0.75g. The mass ratio of the coffee cherry to the biological enzyme in the biological enzyme solution is 100:0.05. Among them, the activity of the biological enzyme is 55,000 U / g.

[0056] Add metal salts to t...

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PUM

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Abstract

The invention relates to a processing technology capable of improving coffee processing efficiency and coffee beans processed thereby, and belongs to the field of food processing. The processing technology capable of improving coffee processing efficiency comprises the following steps of performing flotation on coffee fruits, removing pectin from peeled selected coffee fruits by performing biological enzyme degumming, dying the pectin-removed coffee beans, removing shell, carrying out polishing, and carrying out post-treatment. The biological enzyme degumming is performed by using pectinase and cellulase. The processing technology capable of improving coffee processing efficiency is simple in processing process, good in condition controllability; moreover, the degumming process of the coffee beans is improved so that coffee yield is stabilized with coffee bean quality improved, and thus, the processing technology is suitable for industrial production. Coffee beans prepared by adoptingthe processing technology are small in water-soluble substance loss, relatively low in bean breakage rate, and relatively high in yield.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to a processing technology and coffee beans for improving coffee processing efficiency. Background technique [0002] At present, in Yunnan Province, there are two main processing techniques used for mass production of coffee. In the "NY / T 606-2011 Technical Specifications for Primary Processing of Small Coffee", they are 5.1 ordinary wet processing and 5.2 mechanical wet processing. Processing, but both processing methods have disadvantages for pectin-removed coffee beans. [0003] Ordinary wet processing uses clean water to soak the dehulled coffee beans, and ferments them for 12h-24h at a temperature of about 20°C to remove coffee pectin; rinse the pectin with clean water and soak in clean water for about 12h. The total soaking time of the coffee beans in this process is as long as 24h-36h, and the water-soluble substances in the coffee will be lost in a large amount, which wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/02
CPCA23F5/02
Inventor 黄少栋陈振佳
Owner 中国咖啡工程研究中心
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