Coffee beans and fermentation method thereof

Abstract

The invention discloses coffee beans and a fermentation method thereof. The method comprises the following steps of: soaking peeled coffee berries in water, inoculating lactic acid bacteria, sealing with gauze, and performing anaerobic fermentation for 36-72 hours, wherein the pH value of the fermentation liquor at the fermentation end point is 3.35-4.00, thereby obtaining the coffee beans without a viscous liquid layer; and washing the obtained coffee beans with water, drying, shelling, and baking, thereby obtaining the finished product coffee beans, wherein the lactic acid bacteria consist of more than one of lactobacillus plantarum, leuconostoc mesenteroides or lactobacillus casei. According to the method disclosed by the invention, the lactic acid bacteria are inoculated for fermentation, the metabolic characteristics of the lactic acid bacteria are fully utilized, the coffee viscous liquid layer and nutrients of the bean bodies are utilized, the fermentation is performed in the liquid, anaerobic and acidic conditions suitable for growth of the lactic acid bacteria and saccharomycetes are created, the contact area between the strains and the bean bodies is increased, the fermentation process is accelerated, the coffee bean viscous liquid layer is effectively removed, the flavor precursor substance composition of the obtained raw beans is changed, and the final flavor quality of the coffee beans is improved.

Description

technical field [0001] The invention relates to a coffee bean and a fermentation method thereof. Background technique [0002] The post-harvest coffee processing involves four main steps, namely harvesting, fermentation, drying and screening. Common fermentation methods are: wet method, dry method and semi-dry method. The fermentation process is one of the key processes in the development of coffee aroma and flavor. The existing natural fermentation process mainly uses the microbial populations naturally brought by coffee beans to ferment under different conditions to bring different flavors and qualities of coffee beans. Different natural fermentation technologies are very mature in coffee producing areas around the world, but natural fermentation often has the following defects: a. The fermentation cycle is long, time-consuming and laborious; b. The degree of fermentation is unstable, the quality is different, and there is insufficient fermentation or fermentation Excessi...

AI Technical Summary

Problems solved by technology

Different natural fermentation technologies are very mature in coffee producing areas around the world, but natural fermentation often has the following defects: a. The fermentation cycle is long, time-consuming and laborious; b. The degree of fermentation is unstable, the quality is different, and there is insufficient fermentation or fermentation Excessive phenomena; c. Uncontrollable fermentation bacteria, aspergillus, penicillium and other fungi are easy to grow in coffee pulp, producing mycotoxins or a type of bad flavor substances, thus affecting the quality of coffee

This invention needs to add additional sugar sources to adjust the content of coffee beans, and the strains are complex. It is not clear whether the coffee beans fermented by this method will improve the flavor quality