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Fermentation method capable of improving aromatic substances of coffee beans

A technology for aromatic substances and fermentation methods, applied in the field of deep processing of food, can solve the problems of losing the sour taste and various flavors of caffeine, reducing the original taste of coffee, and difficult to improve the quality, and achieving rich aroma chemical substances and layering. Rich, consistent effects

Inactive Publication Date: 2020-08-18
德宏黑柔咖啡有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The coffee tree belongs to the small evergreen tree of the Rubiaceae family. The coffee we drink daily is made from coffee beans and various cooking utensils. At present, coffee beans will be affected by different planting environments such as sunshine, air temperature, soil nutrition and cultivation measures during the processing process. At the same time, due to the current wet processing of coffee beans, the method of mechanical friction to remove pectin reduces the original coffee. It is a technical problem that loses the fruit acid taste and various flavors of coffee itself, the aroma decreases, and the quality is difficult to improve. Therefore, it is necessary to develop a method that can solve the above technical problems.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] After the fresh coffee fruit is picked, the immature fruit, overripe dried fruit, disease and insect pest fruit and foreign matter are removed after the fresh coffee fruit is picked, and the skin is peeled (the pectin retention rate is 80%) to obtain material a; soluble fructose and / or glucose is added to the material a The pectin sugar content of a is 20 to obtain material b; the material b is aerobically fermented for 80 hours under the conditions of pressure 0.4~0.5MPa, temperature 30~35°C, and humidity 60~70%, and then the pressure is 0.4~0.5MPa, temperature 18~ Material c is obtained by anaerobic fermentation at 20°C and humidity of 40-50%; the material c is naturally dried at low temperature in an environment without direct contact with the ground and without direct sunlight, and then shelled. Sorting, specific gravity selection and grading to make the raw materials consistent, and obtain material d. Under the condition that the pressure value of the liquefied gas...

Embodiment 2

[0051] After the fresh coffee fruit is picked, it is graded and peeled (the pectin retention rate is 80%) to obtain material a; soluble fructose and / or glucose is added to material a until the pectin sugar content of material a is 30 to obtain material b; Aerobic fermentation for 60 hours under the conditions of pressure 0.1~0.3MPa, temperature 35~40℃, humidity 70~80%, and then anaerobic fermentation under the conditions of pressure 0.1~0.2MPa, temperature 18~20℃, humidity 50~60% to obtain the material c; drying and grading the material c to obtain the material d. Under the condition that the pressure value of the liquefied gas tank is adjusted to 30-150kpa, the roasting time is 9-15 minutes, and the roasting temperature is 110-220°C, it is recommended to bake the material d at 195-208°C to obtain the target coffee beans. Examples of the content of aromatic flavor chemicals in coffee beans prepared in this example: total amino acid content 10.15%, total protein content 13.9%, ...

Embodiment 3

[0053]After picking the fresh coffee fruit, carry out color sorting, particle size sorting, water sorting and foreign matter removal sorting, peeling (80% pectin retention rate) to obtain material a; add soluble fructose and / or glucose to material a The sugar content of pectin is 40 to obtain material b; the material b is aerobically fermented for 70 hours under the conditions of pressure 0.2~0.4MPa, temperature 30~38°C, and humidity 65~70%, and then the pressure is 0.1~0.3MPa, temperature 18~20 °C and humidity of 45-50% to obtain material c by anaerobic fermentation; dry and dehull material c to obtain material d. Under the condition that the pressure value of the liquefied gas tank is adjusted to 30-150kpa, the roasting time is 9-15 minutes, and the roasting temperature is 110-220°C, it is recommended to bake the material d at 195-208°C to obtain the target coffee beans. Examples of the content of aromatic flavor chemicals in coffee beans prepared in this example: total amin...

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PUM

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Abstract

The invention discloses a fermentation method capable of improving aromatic substances of coffee beans. The fermentation method capable of improving the aromatic substances of the coffee beans comprises the steps of pretreatment, fermentation and baking; before ripe coffee fresh fruits are peeled without removing pectin, a proper amount of soluble fructose and glucose are added; the pectin sugar degree reaches 20 or higher; the soluble fructose and glucose are forced to more participate in aerobic, anaerobic, pressurized, constant-temperature and constant-humidity fermentation and seed metabolism activities; the soluble fructose and glucose are converted into aromatic plant chemical components of the coffee beans, and then the aromatic plant chemical components are diffused and permeated into seed kernels, so that generation of more aromatic coffee flavor chemical substances can be facilitated, and the taste of the coffee beans is more remarkable in the aspects of aroma, fruity flavor,flower aroma, sweetness, consistency, layering sense and the like.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a fermentation method capable of enhancing the aromatic substances of coffee beans. Background technique [0002] Coffee is a drink made from roasted coffee beans, and it is the main drink popular in the world along with cocoa and tea. The coffee tree belongs to the small evergreen tree of the Rubiaceae family. The coffee we drink daily is made from coffee beans and various cooking utensils. At present, coffee beans will be affected by different planting environments such as sunshine, air temperature, soil nutrition and cultivation measures during the processing process. At the same time, due to the current wet processing of coffee beans, the method of mechanical friction to remove pectin reduces the original coffee. Taste, lose the fruit acid taste and various local flavors of coffee itself, a technical problem that the aroma declines, and the quality i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/02A23F5/46A23F5/04
CPCA23F5/02A23F5/46A23F5/04
Inventor 山云辉
Owner 德宏黑柔咖啡有限公司
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