Preparation method of fermentation type coffee pericarp tea

Abstract

The invention discloses a preparation method of fermented coffee pericarp tea, and belongs to the technical field of fermented plant beverage processing. The preparation method comprises the following steps: cleaning fresh coffee peel, and carrying out color protection and oxygen protection; a fermentation strain is inoculated into a fermentation substrate with the sugar degree of 6-degree Brix, the mass ratio of the fermentation strain to the fermentation substrate is 1: (150-250), fermentation culture is conducted for 20-28 h at the temperature of 15-30 DEG C, and a fermentation mother solution is prepared for use. Diluting the fermentation mother liquor by 250-350 times, adding the diluted fermentation mother liquor into the pretreated coffee pericarp, sealing, soaking and fermenting at 15-25 DEG C for 12-96 hours, and controlling the sugar degree range to be 6-10 degrees Brix and the alcohol content to be less than 3% during fermentation; and separating the fermented coffee pericarp from the fermentation liquid, rolling, and drying until the water content is less than 12%. The method can effectively remove the astringent taste of the coffee pericarp tea, increase the richness of the flavor and taste of the pericarp tea, improve the increase of beneficial components in the coffee pericarp and the production of new metabolism, retain the original fruit flavor of the coffee pericarp and newly increase the product value of functional components, and realize the high-valued utilization of the coffee pericarp.

Description

Technical Field

[0001] The invention belongs to the technical field of fermented plant beverage processing, and particularly relates to a method for preparing fermented coffee cascara tea. Background Art

[0002] Coffee peel is rich in chlorogenic acid, caffeine, trigonelline, anthocyanin, dietary fiber, crude protein, 17 kinds of amino acids, 15 kinds of fatty acids, as well as a variety of vitamins, minerals, bioactive components and beneficial ingredients. Its nutrients are more easily absorbed by the human body than coffee beans, and it has antibacterial, antiviral, lipid-lowering, free radical scavenging, skin improvement, anti-aging, beauty and skin care, gastrointestinal motility promotion, lipid-lowering and weight loss, indigestion regulation, blood circulation and qi regulation, heat-clearing and fire-purging, cooling blood and detoxification, blood circulation promotion, prevention of osteoporosis, rickets, iron-deficiency anemia in women, and help detoxification of the body.

[0003] For a long time, coffee cherries, a byproduct of coffee beans, have been largely discarded in coffee-producing regions around the world. However, since the release of the Yunnan Provincial Food Safety Standard "Coffee Cherries" (DBS53 / 033-2022), coffee cherries can now be sold as food.

[0004] Common coffee cascara teas on the market typically use fresh coffee cascara, sun-dried, roasted in a roaster to 100-160°C, and then brewed directly from the roaster. This results in an astringent taste because the chlorogenic acid and tannins in the cascara aren't converted. While roasting achieves peak sweetness, it also imparts a strong burnt bitterness, resulting in a monotonous flavor. This invention aims to provide a method for producing fermented coffee cascara tea that retains the active ingredients of the coffee cascara, the aroma and flavor of the coffee fruit, and the beneficial components produced by fermentation metabolism, while also providing a richer taste. This represents a novel fermented beverage. Summary of the Invention

[0005] The present invention aims to provide a method for preparing fermented coffee cascara tea.

[0006] The object of the present invention is achieved by a method for preparing fermented coffee cascara tea, comprising the following steps: Fruit peel pretreatment: clean the fresh coffee fruit peel, protect the color and oxygen; Preparation of fermentation liquid: Inoculate the fermentation bacteria into a fermentation medium with a sugar content of 6°Brix, with the mass ratio of fermentation bacteria to fermentation medium being 1:150-250, and incubate at 15-30°C for 20-28 hours to prepare the fermentation liquid for use; Fruit peel fermentation: Dilute the yeast solution 250-350 times and add it to the pre-treated coffee peel. Seal and soak and ferment at 15-25℃ for 12-96 hours. During the fermentation period, control the sugar content within the range of 6-10°Brix and the alcohol content less than 3%. Separation and drying: the fermented coffee fruit peel is separated from the fermentation liquor, and dried to a water content of <12%, to obtain the target coffee fruit peel tea.

[0007] The technical solution of the present application has the following advantages compared with the prior art: (1) The technical solution uses composite strain fermentation, optimizes the nutritional component structure, strengthens the probiotic function of the fruit peel tea, and enriches the flavor composition of the fruit peel tea. In addition, the enzyme bacteria and the metabolic power of the low-temperature Raman yeast can continue to participate in the metabolism and transformation of residual sugar in the later fermentation stage, which is more conducive to flexible adjustment of the fermentation time and the formation of rich layers of fruit aroma and taste of the fruit peel tea.

[0008] (2) The use of Chuanxi enzyme starter, French Raman active dry yeast D254, and French Raman active dry yeast DV10 in a 1:1.5:1.5 combination can better maintain the original flavor of the coffee fruit pulp. Saccharomyces cerevisiae (3) The use of Saccharomyces cerevisiae bacteria and Weissella confu according to a mass ratio of 1:10 can better remove the raw green taste and astringency, and the taste is softer. Weissella confusa Saccharomyces yeast (4) The use of Saccharomyces cerevisiae bacteria and Rhizopus sp. according to a mass ratio of 1:1 can make the taste more inclined to mature fruit and sweet wine flavor. Rhizopus Saccharomyces cerevisiae (5) The use of Saccharomyces cerevisiae bacteria and Debaryomyces hansenii according to a mass ratio of 2:1 can make the taste more inclined to fruit flavor. Torulaspora delbrueckii

[0009] (3) The cell wall of the coffee fruit peel after fermentation is subjected to a certain degree of enzymolysis, which can promote the release of beneficial ingredients in the coffee fruit peel during the brewing process, and further adjust the concentration and probiotic function of the fruit peel tea. The technical solution changes the traditional coffee fruit peel boiler baking and drying method to low-temperature drying, avoids the bitter taste of the fruit peel tea, retains the original fruit aroma and rich taste, and realizes the healthy and high-value utilization of the coffee fruit peel.

[0010] (4) The use of fruit acid and phytic acid liquid to immediately pretreat the fresh fruit peel of decaffeinated coffee beans can clean, protect oxygen, and protect color.

[0011] (5) The use of hot treatment to remove astringency in the fruit peel pretreatment process can remove the astringency caused by tannin components in fresh fruit peel.

[0012] ​​​(6) It is preferred to add rolling treatment when separating the coffee peel from the fermentation liquid or after separation. The shear force can accelerate the chain breakage of cellulose in the cell wall, which can promote the release of beneficial ingredients in the coffee peel during the brewing process, further improving the extraction ratio of the peel tea, the product consistency and the probiotic function.

[0013] (7) Freeze drying can better preserve the original bright color and flavor of coffee cascara and its derivatives. Constant temperature thin layer rapid drying or constant temperature fluidized bed drying can avoid the burnt bitterness of cascara during roasting, retaining a variety of aromas and tastes, and realizing high-value utilization of coffee cascara.

[0014] (8) The fermented coffee cascara tea product can be further processed into instant coffee cascara powder, which is more convenient to consume. DETAILED DESCRIPTION

[0015] The present invention is further described below, but is not intended to limit the present invention in any way. Any changes or substitutions made based on the teachings of the present invention fall within the scope of protection of the present invention.

[0016] The method for preparing the fermented coffee cascara tea of ​​the present invention comprises the following steps: Fruit peel pretreatment: clean the fresh coffee fruit peel, protect the color and oxygen; Preparation of fermentation liquid: Inoculate the fermentation bacteria into a fermentation medium with a sugar content of 6°Brix, with the mass ratio of fermentation bacteria to fermentation medium being 1:150-250, and incubate at 15-30°C for 20-28 hours to prepare the fermentation liquid for use; Fruit peel fermentation: Dilute the yeast solution 250-350 times and add it to the pre-treated coffee peel. Seal and soak and ferment at 15-25℃ for 12-96 hours. During the fermentation period, control the sugar content within the range of 6-10°Brix and the alcohol content less than 3%. Separation and drying: The fermented coffee husks are separated from the fermentation liquid and dried to a moisture content of less than 12% to obtain the target coffee husk tea.

[0017] The cleaning, color protection and oxygen protection are performed by immediately soaking the fresh coffee peels in a 0.1-0.3% concentration of fruit acid and / or phytic acid solution for 5-10 minutes. The fruit acid is any one of citric acid, malic acid, tartaric acid and glycolic acid.

[0018] The husk pretreatment process may further include heat treatment to remove astringency, specifically treating the fresh coffee husk with steam at 100-120° C. for 30-60 seconds or blanching the fresh coffee husk with boiling water for 1-3 minutes.

[0019] The fermentation strains are a combination of Sichuan Xiu enzyme starter, French Lallemand active dry yeast D254, and French Lallemand active dry yeast DV10 in a mass ratio of 1:1.5:1.5; or Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) and fused Weissella ( Weissella confusa ) in a mass ratio of 1~2:10~15; or brewer's yeast ( Saccharomyces cerevisiae ) and Rhizopus strains ( Rhizopus sp.) in a mass ratio of 1:1; or Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) and Torulella de Boer ( Torulaspora delbrueckii ) in a combination of mass ratio 2:1.

[0020] The fermentation bacteria are weighed according to the ratio and activated with a glucose solution having a concentration of 1-5%.

[0021] The mass ratio of the fermentation bacteria to the fermentation substrate is preferably 1:200.

[0022] The dilution ratio of the yeast solution is preferably 300 times.

[0023] The process conditions for the peel fermentation are preferably a temperature of 20-25° C. and a time of 24-72 hours.

[0024] Fructose can also be added to the peel fermentation process to participate in the fermentation, and the added amount should be such that the sugar content of the fermentation liquid is controlled at 5-10 Bs.

[0025] The separation and drying process can also include rolling treatment when or after the coffee peels are separated from the fermentation liquid.

[0026] The drying is carried out by freeze drying, constant temperature thin layer rapid drying or constant temperature fluidized bed drying.

[0027] The coffee cascara tea can be processed into cascara powder, concentrated juice, paste, instant powder through production processes such as crushing, extraction, concentration, and freeze-drying, and can be eaten alone or used as a seasoning.

[0028] Example 1

[0029] Fruit peel pretreatment: Immediately soak the fresh coffee peel in 0.2% fruit acid for 7 minutes.

[0030] Preparation of fermentation liquid: Select a combination of Sichuan Xiu enzyme starter, French Lallemand active dry yeast D254, and French Lallemand active dry yeast DV10 in a mass ratio of 1:1.5:1.5 as the fermentation culture. Weigh the fermentation culture according to the ratio and activate it with a 2% glucose solution. Mix white sugar and water to prepare a solution with a sugar content of 6°Brix as the fermentation medium. Inoculate the fermentation culture into the fermentation medium with a sugar content of 6°Brix at a mass ratio of 1:200. Ferment and incubate at 20-25°C for 24 hours to prepare the fermentation liquid for later use.

[0031] Fruit peel fermentation: Dilute the yeast solution 300 times and add it to the pretreated coffee peel. Seal and soak the fermentation at 20-25℃ for 48 hours. During the fermentation period, the sugar content should be controlled in the range of 6-10°Brix and the alcohol content should be less than 3%.

[0032] Separation, rolling, and drying: The fermented coffee chama is separated from the fermentation liquid and mechanically rolled until the chama cell walls rupture, allowing the chama juice to seep out easily. The chama is then freeze-dried to a moisture content of less than 12%, resulting in the desired coffee chama tea. After brewing, the tea has a smooth, fruity flavor and rich, tropical fruit sweetness.

[0033] Example 2

[0034] Fruit peel pretreatment: The fresh coffee peels are immediately soaked in 0.2% phytic acid solution for 8 minutes. The fresh coffee peels are steamed at 105°C for 45 seconds to remove the astringency, and then dried.

[0035] Preparation of yeast solution: Select Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) and fused Weissella ( Weissella confusa ) in a mass ratio of 1:10 as the fermentation strain. Mix sugar and water to create a solution with a sugar content of 6° Brix as the fermentation medium. Inoculate the fermentation strain into the fermentation medium at a mass ratio of 1:200. Ferment at 20-25°C for 24 hours to prepare a fermentation solution for later use.

[0036] Fruit peel fermentation: Dilute the yeast solution 300 times and add it to the pretreated coffee peel. Seal and soak the fermentation at 15-20℃ for 96 hours. During the fermentation period, the sugar content is controlled in the range of 6-10°Brix and the alcohol content is less than 3%.

[0037] Separation, rolling, and drying: The fermented coffee chama is separated from the fermentation liquid, treated with 80°C low-pressure steam for 9 minutes to soften it, and mechanically rolled until the chama cell walls rupture, allowing the chama juice to seep out. The rolled coffee chama is then dried at 60°C for 12 hours to a moisture content of less than 12%, yielding the desired coffee chama tea.

[0038] Example 3

[0039] Fruit peel pretreatment: The coffee peels are immediately soaked in a 0.1% fruit acid and 0.3% phytic acid solution for 10 minutes. The peels are then steamed at 110°C for 40 seconds to remove astringency, and then dried.

[0040] Preparation of yeast solution: Select Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) and Rhizopus strains ( Rhizopus sp.) in a 1:1 mass ratio as the fermentation strain. Mix sugar and water to create a 6° Brix solution as the fermentation medium. Inoculate the fermentation strain into the fermentation medium at a mass ratio of 1:150. Ferment at 25-30°C for 20 hours to prepare a fermentation solution for later use.

[0041] Fruit peel fermentation: Dilute the yeast solution 250 times and add it to the pretreated coffee peel. Seal and soak the fermentation at 15-20℃ for 72 hours. During the fermentation period, control the sugar content in the range of 6-10°Brix and the alcohol content <3%.

[0042] Separation, rolling, and drying: The fermented coffee chama is separated from the fermentation liquid, treated with saturated steam at 100°C for 4 minutes to soften it, and mechanically rolled until the chama cell walls rupture, allowing the chama juice to seep out. The chama is then freeze-dried to a moisture content of less than 12%, yielding the desired coffee chama tea.

[0043] Preparation of fermented instant coffee cascara tea: The coffee cascara tea is extracted, concentrated and freeze-dried to obtain a fermented instant coffee cascara concentrate product and a fermented instant coffee cascara tea powder.

[0044] Example 4

[0045] Fruit peel pretreatment: The coffee peels are immediately soaked in a 0.3% solution of fruit acid and 0.1% phytic acid for 5 minutes. The peels are then steamed at 100°C for 60 seconds to remove astringency, and then dried.

[0046] Preparation of yeast solution: Select Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) and Torulella de Boer ( Torulaspora delbrueckii ) in a mass ratio of 2:1 as the fermentation strain. Mix sugar and water to create a 6° Brix solution as the fermentation medium. Inoculate the fermentation strain into the fermentation medium at a mass ratio of 1:250. Ferment at 15-20°C for 28 hours to prepare a fermentation solution for later use.

[0047] Fruit peel fermentation: Dilute the yeast solution 350 times and add it to the pretreated coffee peel. Seal and soak the fermentation at 20-25℃ for 48 hours. During the fermentation period, the sugar content should be controlled in the range of 6-10°Brix and the alcohol content should be less than 3%.

[0048] Separation, rolling, and drying: The fermented coffee husks are separated from the fermentation liquid, treated with 120°C superheated steam for 1 minute to soften them, and mechanically rolled until the husk cell walls rupture, allowing the husk juice to seep out. The rolled husks are then dried at 40°C for 18 hours to a moisture content of less than 12%, yielding the desired coffee husk tea.

[0049] Example 5

[0050] Fruit peel pretreatment: Immediately soak the coffee peel in 0.2% fruit acid and 0.2% phytic acid solution for 8 minutes. Blanch the coffee peel in boiling water for 2 minutes to remove the astringency, then dry.

[0051] Preparation of yeast solution: Select Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) and fused Weissella ( Weissella confusa ) in a mass ratio of 2:15 as the fermentation strain. Mix sugar and water to create a solution with a sugar content of 6° Brix as the fermentation medium. Inoculate the fermentation strain into the fermentation medium at a mass ratio of 1:200. Ferment at 20-25°C for 24 hours to prepare a fermentation solution for later use.

[0052] Fruit peel fermentation: Dilute the yeast solution 300 times and add it to the pretreated coffee peel. Add fructose to participate in the fermentation. The amount of addition should be such that the sugar content of the fermentation liquid is controlled at 5~10Bs. Adjust the taste and flavor. Seal and soak the fermentation at 20~25℃ for 12 hours. During the fermentation period, control the sugar content in the range of 6~10°Brix and the alcohol content is less than 3%.

[0053] Separation, rolling and drying: The fermented coffee husks are separated from the fermentation liquid and then dried at 95°C for 6 hours to reduce the moisture content to less than 12%, thereby obtaining the target coffee husk tea.

Claims

1. A method for preparing fermented coffee cascara tea, characterized in that: The steps include: Fruit peel pretreatment: clean the fresh coffee fruit peel, protect the color and oxygen; Preparation of fermentation liquid: Inoculate the fermentation bacteria into a fermentation medium with a sugar content of 6°Brix, with the mass ratio of fermentation bacteria to fermentation medium being 1:150-250, and incubate at 15-30°C for 20-28 hours to prepare the fermentation liquid for use; Fruit peel fermentation: Dilute the yeast solution 250-350 times and add it to the pre-treated coffee peel. Seal and soak and ferment at 15-25℃ for 12-96 hours. During the fermentation period, control the sugar content within the range of 6-10°Brix and the alcohol content less than 3%. Separation and drying: The fermented coffee husks are separated from the fermentation liquid and dried to a moisture content of less than 12% to obtain the target coffee husk tea.

2. The method for preparing fermented coffee cascara tea according to claim 1, wherein: The cleaning, color protection and oxygen protection are carried out by immediately soaking the fresh coffee peels in a 0.1-0.3% concentration of fruit acid and / or phytic acid solution for 5-10 minutes.

3. The method for preparing fermented coffee cascara tea according to claim 1, wherein: The husk pretreatment process may further include heat treatment to remove astringency, specifically treating the fresh coffee husk with steam at 100-120° C. for 30-60 seconds or blanching the fresh coffee husk with boiling water for 1-3 minutes.

4. The method for preparing fermented coffee cascara tea according to claim 1, wherein: The fermentation strains are a combination of Sichuan Xiu enzyme starter, French Lallemand active dry yeast D254, and French Lallemand active dry yeast DV10 in a mass ratio of 1:1.5:1.5; or Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) and fused Weissella ( Weissella confusa ) in a mass ratio of 1~2:10~15; or brewer's yeast ( Saccharomyces cerevisiae ) and Rhizopus strains ( Rhizopus sp.) in a mass ratio of 1:1; or Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) and Torulella de Boer ( Torulaspora delbrueckii ) in a combination of mass ratio 2:

1.

5. The method for preparing fermented coffee cascara tea according to claim 1, wherein: The fermentation bacteria are weighed according to a ratio and activated with a glucose solution.

6. The method for preparing fermented coffee cascara tea according to claim 1, wherein: The mass ratio of the fermentation bacteria to the fermentation substrate is 1:

200.

7. The method for preparing fermented coffee cascara tea according to claim 1, wherein: The dilution ratio of the yeast solution is 300 times.

8. The method for preparing fermented coffee cascara tea according to claim 1, wherein: The process conditions for the peel fermentation are a temperature of 20-25° C. and a time of 12-96 hours.

9. The method for preparing fermented coffee cascara tea according to claim 1, wherein: In the peel fermentation process, fructose can also be added to participate in the fermentation, and the added amount needs to control the sugar content of the fermentation liquid to 5-10Bs.

10. The method for preparing fermented coffee cascara tea according to claim 1, wherein: The drying is carried out by freeze drying, constant temperature thin layer rapid drying or constant temperature fluidized bed drying.