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Coffee and post-fermentation method thereof

A fermentation method and coffee technology, which is applied in coffee, green coffee treatment, and removal of impurities, etc. It can solve the problems of coffee bitterness, inability to remove a large amount of chlorogenic acid, and inability to drink coffee cleanly

Pending Publication Date: 2021-09-03
冯磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing green coffee bean processing methods, such as water washing, sun drying, and honey processing, use the endogenous enzymes of the coffee beans themselves to ferment fresh coffee beans, which can be called endogenous enzyme fermentation, but cannot remove a large amount of chlorogenic acid , and such endogenous enzyme fermentation will increase the sourness of green coffee beans, resulting in bitter and sour coffee after roasting, making many people unable to drink coffee cleanly, and need to add sugar and milk to balance the bitterness and sourness of coffee

Method used

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  • Coffee and post-fermentation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] The coffee post-fermentation method of the present embodiment is carried out as follows:

[0033] Take Ethiopian Arabica coffee green beans, place them in the fermentation workshop (room), and moisten the coffee beans with a water atomization device. The upper limit is that the small water droplets on the coffee surface do not aggregate into large water droplets and drip, so that the coffee beans are fully Moisturize without losing nutrients with excess water, the water content is 30%; avoid direct sunlight, ventilate the room (natural wind or mechanical wind), the temperature is about 50°C, moisten once every few days, twice in total, After 15 days, the raw dried tofu smells like black truffle. When roasted lightly, it is sweet, slightly bitter and sweet. When roasted in the middle, it has the aroma of toffee and sesame. When roasted deeply, it has the aroma of coffee and sesame. The aroma, sweetness and aftertaste are obvious, completely different from the traditional...

Embodiment 2

[0036] The coffee post-fermentation method of the present embodiment is carried out as follows:

[0037] Take Yunnan arabica coffee beans, put them in the fermentation workshop (room), and moisten the coffee beans with a water atomization device. The upper limit is that the small water droplets on the coffee surface do not aggregate into large water droplets and drip, so that the coffee beans must be fully moistened. The nutrients will not be lost with excess water, the general water content is 50%; avoid direct sunlight, indoor ventilation (natural wind or mechanical wind), the temperature is greater than 45 ° C, moistened once every few days, after 30 days, the obtained Dried raw tofu smells like black truffles. It is very sweet when roasted lightly, almost without bitterness and sourness. When roasted, the coffee aroma, sesame aroma, sweetness and aftertaste are very obvious, completely different from the traditional coffee taste, it is a brand new taste and style. The sta...

Embodiment 3

[0040] The coffee post-fermentation method of the present embodiment is carried out as follows:

[0041] Take Panama Geisha coffee green beans, place them in the fermentation workshop (room), and moisten the coffee beans with a water atomization device. The upper limit is that the small water droplets on the coffee surface do not aggregate into large water droplets and drip, so that the coffee beans must be fully moistened. Wet without losing nutrients with excess water, the general water content is 20%; avoid direct sunlight, indoor ventilation (natural wind or mechanical wind), temperature is greater than 55 ℃, moisten once every few days, after 60 days, get The raw dried tofu smells like black truffle. It is sweet and fruity when roasted lightly. It has almost no bitterness and sourness. It has a sweet aftertaste like drinking tea. When roasted in medium, it has toffee, sesame and ripe fruit. It has a strong aroma and a prominent sweetness. When roasted deeply, it has aroma...

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Abstract

The invention relates to coffee and a post-fermentation method thereof. The method includes the steps that green coffee beans serve as raw materials and are repeatedly wetted, fermented and dried, post-fermented coffee beans are obtained, fermentation includes high-temperature fermentation, medium-temperature fermentation and low-temperature fermentation, the content of chlorogenic acid and caffeine is reduced by means of naturally or artificially inoculated aspergillus niger, saccharomycetes and aspergillus sydowii; coffee brewed by the green coffee beans after baking is extremely low in bitter taste or almost does not feel bitter taste, but is high in sweetness and obvious in aftertaste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to coffee and its post-fermentation method. Background technique [0002] In the specialty coffee wave, bitterness and sourness are not popular. People began to advocate that good coffee should have obvious sweetness and balanced taste, and it can make everyone feel good without adding any sugar. The sourness and bitterness of coffee mainly come from chlorogenic acid and its derivatives after roasting, but caffeine also plays a certain role, which can be regarded as a secondary effect. [0003] Existing green coffee bean processing methods, such as water washing, sun drying, and honey processing, use the endogenous enzymes of the coffee beans themselves to ferment fresh coffee beans, which can be called endogenous enzyme fermentation, but cannot remove a large amount of chlorogenic acid , And such endogenous enzyme fermentation will increase the sourness of green coffee be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/02A23F5/16
CPCA23F5/02A23F5/163Y02A40/90
Inventor 冯磊
Owner 冯磊
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