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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

Inactive Publication Date: 2021-02-02
普洱学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the aerobic fermentation process is easily disturbed by the external environment and bacteria, and the chemical changes are often too complex and uncontrollable. The fermentation results are quite different, making the taste of the fermented coffee beans uneven and affecting the quality of sales. Mildew or even other chemical reactions
On the other hand, the gaps between coffee cherries and fruit mass density during the fermentation process of coffee cherries also have a great influence on the fermentation results. Putting the fruits together for fermentation can easily lead to inhomogeneous taste of the fermented coffee beans and a large difference in taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a method for processing coffee fruits through anaerobic fermentation. The method for processing the coffee fruits through anaerobic fermentation comprises the following steps:fruit cleaning, steam sterilization, drying fruit sorting, fruit classifying, first-time anaerobic fermentation, second-time anaerobic fermentation, heated esterification, dried shelling and baking. By employing the method for processing the coffee fruits through anaerobic fermentation, disclosed by the invention, uncontrollable factors during fermentation caused by external environments can be reduced; and through fermentation for a relatively long time in an anaerobic environment, the mellow and full mellowness and relatively good sweet taste of coffee beans are improved, and uncomfortable dryness, astringency and acetic acid are avoided. During anaerobic fermentation, variables such as pectin residual, temperature and time are conveniently controlled, a fermentation process can become slower and more stable due to low-temperature control; and due to accurate-controlled anaerobic fermentation, a slight sweet and sour taste can be brought, and the mellowness is perfect.

Description

technical field [0001] The invention relates to the technical field of food deep processing, in particular to a method for anaerobic fermentation and processing of coffee cherries. Background technique [0002] Refreshing and mellow, coffee is an essential beverage in modern daily life. Coffee is also the most important beverage crop and the second most important raw material product. The planting area of ​​coffee in the world is increasing, and as an important economic crop, the output of coffee beans is increasing day by day. Fresh coffee fruit is composed of pericarp, pectin (pulp) and seeds (coffee beans), which generally account for 39.5%, 22.0% and 38.5% of the fresh fruit weight respectively. The purpose of fresh coffee fruit processing is to remove the peel and pectin to obtain coffee beans (seeds). In the process of coffee production and processing, the use of appropriate methods for processing can ensure the excellent quality of coffee. Traditional coffee cherr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/02A23F5/04
CPCA23F5/02A23F5/04
Inventor 陶忠马剑王美聪夏胜
Owner 普洱学院
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