Coffee fruit wine and production method thereof

A production method and technology for coffee fruit, which are applied in the field of coffee fruit wine and its production, can solve problems such as the dull taste of coffee wine, and achieve the effects of improving the taste, increasing the contact area, and increasing the content of soluble solids

Inactive Publication Date: 2019-04-09
YUNNAN DEHONG TROPICAL AGRI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of coffee fruit wine and its production method, to solve the problem that the taste of coffee wine is flat after the fermentation of coffee fruit wine is carried out with ready-made commercial yeast on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A coffee fruit wine and a production method thereof, comprising the following steps:

[0032] 1) Pick fresh coffee fruit;

[0033] 2) Wash the fresh coffee fruit:

[0034] 3) Peeling;

[0035] 4) Ultrasonic treatment;

[0036] 5) enzymatic hydrolysis;

[0037] 6) Filtration;

[0038] 7) Sugar content adjustment;

[0039] 8) fermentation;

[0040] 9) filter;

[0041] 10) Aging.

[0042] Pick fresh and mature fresh coffee cherries, wash them and pour them into a coffee peeling and degumming machine for peeling. No water is added during the peeling process of fresh coffee cherries, and the peeling is done directly to reduce the loss of soluble solids in the coffee rinds. Add water at a ratio of 2, sonicate for 15 minutes under the condition of ultrasonic power of 35KHz, add the compound enzyme of pectinase and cellulase after the ultrasonication, the addition amount is 50ul / g, enzymatically hydrolyze for 2 hours at 20°C and then filter , the soluble solids content...

Embodiment 2

[0048] A coffee fruit wine and a production method thereof, comprising the following steps:

[0049] 1) Pick fresh coffee fruit;

[0050] 2) Wash the fresh coffee fruit:

[0051] 3) Peeling;

[0052] 4) Ultrasonic treatment;

[0053] 5) enzymatic hydrolysis;

[0054] 6) Filtration;

[0055] 7) Sugar content adjustment;

[0056] 8) fermentation;

[0057] 9) filter;

[0058] 10) Aging.

[0059]Pick fresh and mature fresh coffee cherries, wash them and pour them into a coffee peeling and degumming machine for peeling. No water is added during the peeling process of fresh coffee cherries, and the peeling is done directly to reduce the loss of soluble solids in the coffee rinds. Add water at a ratio of 4, sonicate for 33 minutes under the condition of ultrasonic power of 40KHz, add the compound enzyme of pectinase and cellulase after the ultrasonication, the addition amount is 100ul / g, enzymatically hydrolyze for 4 hours at 30°C and then filter , the soluble solids content...

Embodiment 3

[0065] A coffee fruit wine and a production method thereof, comprising the following steps:

[0066] 1) Pick fresh coffee fruit;

[0067] 2) Wash the fresh coffee fruit:

[0068] 3) Peeling;

[0069] 4) Ultrasonic treatment;

[0070] 5) enzymatic hydrolysis;

[0071] 6) Filtration;

[0072] 7) Sugar content adjustment;

[0073] 8) fermentation;

[0074] 9) filter;

[0075] 10) Aging.

[0076] Pick fresh and mature fresh coffee cherries, wash them and pour them into a coffee peeling and degumming machine for peeling. No water is added during the peeling process of fresh coffee cherries, and the peeling is done directly to reduce the loss of soluble solids in the coffee rinds. Add water at a ratio of 6, ultrasonically treat for 50min under the condition of ultrasonic power of 45KHz, add the compound enzyme of pectinase and cellulase after ultrasonication, the addition amount is 150ul / g, enzymolyze at 40°C for 6h and then filter , the soluble solids content of the enzymo...

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PUM

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Abstract

The invention discloses a production method of coffee fruit wine. The specific method comprises the following steps: fresh and ripe coffee fruits are cleaned and peeled, and obtained coffee peel is subjected to ultrasonic treatment; water is added in the weight ratio being 1:(2-6), and ultrasonic tretament is performed at the ultrasonic power of 40 KHz for 15-50 min; enzymolysis is performed afterultrasonic treatment, pectase and cellulose complex enzyme are added in the addition amount of 50-150 ul / g, enzymolysis is performed at 20-40 DEG C for 2-6 h, an enzymatic hydrolysate is filtered, the sugar content is adjusted, and a fermentation broth is obtained. Angel fruit wine yeast and optional yeast mixed strains are adopted for alcohol fermentation, filtration is performed after fermentation is performed at 25-35 DEG C for 6-10 days, and a filtrate is put in a terrine to be aged for 9 months, so that the taste of the coffee wine is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a coffee fruit wine and a production method thereof. Background technique [0002] Coffee, tea, and cocoa are known as the world's three major beverages and are currently one of the most consumed beverages in the world. my country's coffee planting area is nearly 1.8 million mu, and the annual coffee bean output is about 150,000 tons. The processing of commercial coffee beans first needs to remove the coffee peel, which accounts for about 40-50% of the total weight of the fresh coffee fruit, and the processing waste generated every year is about 400,000 tons. The coffee peel contains pectin, sugar, crude fiber, anthocyanin and other ingredients, and is rich in nutrients. In recent years, researchers have continued to carry out research on the preparation of coffee peel wine, using different means and methods to prepare coffee peel wine, and published some scientific and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/84
CPCC12G3/02
Inventor 匡钰梁建平李锦红张洪波肖兵史文斌白学慧郭铁英李薇莎罗琴周华赵明珠肖自卫
Owner YUNNAN DEHONG TROPICAL AGRI RES INST
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