Coffee parchment fermented beverage and preparation method thereof

The fermentation of coffee parchment with a mixed bacterial suspension of Saccharomyces bayanus and Kluyveromyces marxianus, along with prebiotics and citric acid, addresses the underutilization of coffee husks, offering a nutritious and flavorful beverage solution.

CN119157217AActive Publication Date: 2024-12-20YUNNAN AGRICULTURAL UNIVERSITY
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Patent Information

Application Number
CN202411549797.0
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-11-01
Publication Date
2024-12-20
Estimated Expiration
2044-11-01

AI Technical Summary

Technical Problem

The comprehensive utilization of coffee husks, particularly the coffee parchment, has not been achieved, leading to resource waste and environmental pollution, while their potential health-promoting properties remain underutilized.

Method used

A coffee parchment fermented beverage is prepared by rehydrating crushed parchment with honey and fermenting it using a mixed bacterial suspension of Saccharomyces bayanus and Kluyveromyces marxianus, combined with prebiotics and citric acid, to create a solid beverage.

Benefits of technology

This process effectively utilizes coffee parchment, reduces environmental pollution, enhances nutritional value, and provides a new product option with richer flavor and improved fermentation efficiency.

✦ Generated by Eureka AI based on patent content.

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Abstract

The invention provides a coffee parchment fermented beverage and a preparation method thereof, and belongs to the field of preparation of fermented beverages through mixed fermentation, the coffee parchment solid fermented beverage is prepared through mixed fermentation of Saccharomyces bayanus and Kluyveromyces marxianus, and the coffee parchment solid fermented beverage is obtained through clear microbial separation and purification, morphological observation and molecular biological identification processes. Two high-quality strains are obtained, and a mixed seed bacterial suspension is prepared. On the basis, the suspension is inoculated into the iron-card coffee parchment according to the inoculation amount of 3-5% for fermentation and sterilization, the coffee parchment solid fermentation beverage is obtained, a novel product is developed, the vacancy of the coffee product market is filled, the taste deficiency of single-bacterium fermentation is made up through mixed-bacterium fermentation, the fermentation rate can be increased, and the fermentation period can be shortened.
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Citation Information

Patent Citations

  • Coffee aroma-containing composition

    CN102753031A

  • Flavor coffee pericarp beverage

    CN103815474A

  • Coffee peel sweet beverage

    CN103815505A

  • Fermented composition of coffee cherry flesh and pericarp extract and method for producing same

    CN113260707A

  • Fermented beverage composition

    CN116390653A

Cited By

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    CN119033015A

  • A strain of bay yeast, a strain of Hansenula spores in grape juice, a mixed bacteria anaerobic fermentation method using bay yeast and Hansenula spores in grape juice, and coffee beans

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