Method for processing coffee fruits through anaerobic fermentation
A coffee fruit, anaerobic fermentation technology, applied in the method of roasting coffee, green coffee processing, etc., can solve the problems of uneven taste of coffee beans, uneven taste of coffee beans, large difference in taste, etc., to achieve the reduction of alcohol Acid production, precise control of fermentation time, and reduced peeling effect
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Embodiment 1
[0027] A method for anaerobic fermentation processing coffee fruit, comprising the following steps:
[0028] (1) Fruit cleaning: pick and remove the moldy, cracked, overripe, and unripe coffee cherries after picking to ensure the uniformity of the coffee cherries and prevent the bad berries from contaminating the fermentation process. Selected coffee cherries to remove impurities on the surface of the coffee cherries;
[0029] (2) Steam sterilization: the coffee cherries after cleaning obtained in step (1) are subjected to steam sterilization treatment for 30 seconds with steam at 100° C. to obtain sterile coffee cherries;
[0030] (3) Drying and sorting: the whole coffee fruit washed in step (2) is dried through the blower wind field to avoid the influence of moisture and humidity on the fermentation process. The lighter coffee cherries are blown to different areas after passing through the wind field;
[0031] (4) Fruit classification: The air-dried coffee cherries obtaine...
Embodiment 2
[0038] A method for anaerobic fermentation processing coffee fruit, comprising the following steps:
[0039] (1) Fruit cleaning: pick and remove the moldy, cracked, overripe, and unripe coffee cherries after picking to ensure the uniformity of the coffee cherries and prevent the bad berries from contaminating the fermentation process. Selected coffee cherries to remove impurities on the surface of the coffee cherries;
[0040] (2) Steam sterilization: the coffee cherries after cleaning obtained in step (1) are subjected to steam sterilization treatment for 30 seconds with steam at 100° C. to obtain sterile coffee cherries;
[0041] (3) Drying and sorting: the whole coffee fruit washed in step (2) is dried through the blower wind field to avoid the influence of moisture and humidity on the fermentation process. The lighter coffee cherries are blown to different areas after passing through the wind field;
[0042] (4) Fruit classification: The air-dried coffee cherries obtaine...
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