Coffee fresh fruit anaerobic fermentation composite bacteria liquid, preparation method and application thereof, and raw coffee beans

Abstract

The invention provides a coffee fresh fruit anaerobic fermentation compound bacteria solution, a preparation method and application thereof and green coffee beans, and relates to the technical field of coffee bean production. The fresh coffee fruit anaerobic fermentation compound bacteria liquid provided by the invention comprises the yellow water stock solution, the yeast powder and the flaccid knotweed herb dry powder, the fresh coffee fruit anaerobic fermentation compound bacteria liquid can be used for fermenting fresh coffee fruits, yellow water is used for fermenting the fresh coffee fruits, resource utilization of the yellow water is realized, and the production cost is reduced. Coffee obtained through fermentation of the fresh coffee fruit anaerobic fermentation compound bacterium liquid is high in mellowness, good in consistency, harmonious and sufficient in fragrance, and the quality of all batches is stable.

Description

Technical Field

[0001] The present application relates to the technical field of coffee bean production, and in particular to a composite bacterial solution for anaerobic fermentation of fresh coffee fruits, a preparation method and application thereof, and green coffee beans. Background Art

[0002] Coffee is one of the three major beverages in the world, with global consumption exceeding 90% per year. 9 kg, and has a wide range of economic value. Coffee beans are generally divided into ordinary commercial beans and boutique coffee beans according to their quality. Boutique coffee beans have unique flavor characteristics, and the aroma volume and aroma quality are significantly better than ordinary commercial beans, and the price is much higher than ordinary commercial beans. Fermentation is the key link in the production of flavor substances in coffee, and it is a key technical link necessary for the production of boutique coffee beans. At present, the fermentation of boutique coffee beans all adopts low-temperature anaerobic fermentation, which is extremely inefficient and cannot achieve large-scale industrial processing; and because it adopts natural fermentation, the quality of each batch of coffee beans is very different and the quality stability is poor. The main reason is the lack of microbial agents suitable for large-scale production.

[0003] Yellow water is the main byproduct of liquor brewing. Research shows that 0.3-0.4 tons of yellow water are converted for every ton of liquor produced. According to statistics, the output of liquor produced by large-scale enterprises in my country has reached 6.4 million tons in 2021. 6 t, the amount of yellow water generated is as high as 1.9×10 6 ~2.6×10 6 t. Yellow water is viscous, has high acidity, high chemical oxygen demand and biochemical oxygen demand, is difficult to treat, and has high treatment costs. If it is discharged without any treatment or utilization, it will cause serious environmental pollution. The harmless treatment of yellow water has become a heavy burden for liquor companies.

[0004] Yellow water is rich in organic matter, the main components of which are organic acids, alcohols, esters, aldehydes, sugars, microorganisms and other aroma and taste precursors. Yellow water is rich in functional microbial resources, including Bacillus, Acetobacter and anaerobic Clostridium, as well as butyric acid bacteria, caproic acid bacteria, lactic acid bacteria and other bacteria. Its rich enzyme system can decompose a series of amino acids and reducing sugars to form aromatic compounds with unique flavors. At present, only a small amount of yellow water is used for the maintenance of cellars and the research and development of functional beverages. The vast majority of yellow water has not been used and is directly discharged as sewage. How to use yellow water with high value and efficiency has become an industrial problem that the liquor industry urgently needs to solve.

[0005] Liquor yellow water contains rich aroma and its precursors, as well as rich microbial flora. From the first principle, we know that yellow water can be used as an excellent fermentation agent for fresh coffee fruit to produce high-quality coffee beans with unique flavor, which expands the channel for high-value and efficient utilization of liquor yellow water and greatly improves the value of coffee. However, there is no report on the application of yellow water in the production of coffee beans in the prior art. Summary of the invention

[0006] The purpose of the present application is to provide a composite bacterial liquid for anaerobic fermentation of fresh coffee fruits, a preparation method and application thereof, and green coffee beans, in order to solve the problem that white wine and yellow water are not used in the production of coffee beans in the prior art.

[0007] To achieve the above objectives, the present application provides a composite bacterial liquid for anaerobic fermentation of fresh coffee fruits, wherein the raw materials thereof, measured by mass, include: 100 parts of yellow water stock solution, 3 to 5 parts of Daqu powder, and 4 to 6 parts of Polygonum hydropiper dry powder.

[0008] In some embodiments, the pH of the yellow water stock solution is 3.0-3.6, the acidity calculated as lactic acid is less than 100 g / L, and the viscosity is 2.00-4.00 Pa.s; the aroma is rich and typical, without any foreign smell.

[0009] In some embodiments, the Daqu powder is obtained by crushing the Daqu; the Daqu is made from wheat, and the moisture content of the Daqu is ≤14%, the acidity is 0.6-2.2 (mmol / 10g); the fermentation power is 0.1-0.44 (g / 0.5g·72h); and the starch content is 70-75 (g / 100g).

[0010] In some embodiments, the yellow water stock solution includes: any one of: light-flavor liquor yellow water, strong-flavor liquor yellow water, and sauce-flavor liquor yellow water.

[0011] In some embodiments, the Daqu powder is obtained by crushing Daqu and passing it through a 40-mesh sieve; the Polygonum hydropiper dry powder is obtained by crushing Polygonum hydropiper and passing it through a 60-mesh sieve.

[0012] The present application also provides a method for preparing the above-mentioned composite bacterial liquid for anaerobic fermentation of fresh coffee fruits, comprising:

[0013] Add Daqu powder to the yellow water stock solution, incubate at room temperature, filter, and add acid protease to the filtrate for enzymatic hydrolysis to make the α-N content 1.0-2.5g / 100mL and the total number of Bacillus spores reach 5-9×10 6 / mL, add Polygonum hydropiper dry powder, mix well to obtain the composite bacterial solution of anaerobic fermentation of fresh coffee fruit.

[0014] In some embodiments, at least one of the following conditions is met:

[0015] A. The incubation time is 24 to 36 hours;

[0016] B. 100 mesh gauze for filtering;

[0017] C. the temperature of the enzymolysis is 28-35°C;

[0018] D. The enzymatic hydrolysis time is 2 to 3 hours.

[0019] The present application also provides an application of the above-mentioned composite bacterial solution of anaerobic fermentation of fresh coffee fruits in preparing green coffee beans, wherein 1.00% to 10.00% by mass of the above-mentioned composite bacterial solution of anaerobic fermentation of fresh coffee fruits is added to fresh coffee fruits for anaerobic fermentation at room temperature to obtain the green coffee beans.

[0020] In some embodiments, 30% to 100% of the coffee skin is removed from the fresh coffee cherries, and the fermentation time is 36 hours to 120 hours.

[0021] In some embodiments, the fresh coffee cherries are not peeled, and the fermentation time is 48 hours to 168 hours.

[0022] In some embodiments, after the fermentation is completed, the process further includes: spreading the material out for sun exposure, or drying with hot air at 35° C. to 40° C., until the moisture content of the coffee beans is 10% to 12%.

[0023] The present application also provides green coffee beans, which are prepared by applying the above-mentioned composite bacterial liquid of anaerobic fermentation of fresh coffee fruits to the preparation of green coffee beans.

[0024] Compared with the prior art, the beneficial effects of this application include:

[0025] The composite bacterial liquid for anaerobic fermentation of fresh coffee fruits provided in the present application comprises yellow water stock solution, Daqu powder and Polygonum hydropiper dry powder. The composite bacterial liquid for anaerobic fermentation of fresh coffee fruits can be used for fermenting fresh coffee fruits. The yellow water stock solution is used to ferment fresh coffee fruits, thereby realizing the resource utilization of the yellow water stock solution. In addition, the coffee beans fermented by using the composite bacterial liquid for anaerobic fermentation of fresh coffee fruits have high coffee body, good consistency, coordination and rich aroma, and the quality of coffee beans between batches is stable. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings required for use in the embodiments will be briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present application and therefore should not be regarded as limiting the scope of the present application.

[0027] Figure 1 The price of green coffee beans obtained from the peeled coffee cherries for the purpose of this application;

[0028] Figure 2The price of green coffee beans made from fresh unpeeled coffee fruits for this application. DETAILED DESCRIPTION

[0029] As used herein:

[0030] "Prepared from" is synonymous with "comprising." As used herein, the terms "comprising," "including," "having," "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0031] The conjunction "consisting of excludes any unspecified element, step, or component. If used in a claim, this phrase renders the claim closed-ended so that it does not include materials other than those described, except for conventional impurities associated therewith. When the phrase "consisting of" appears in a clause of the body of a claim rather than immediately following the subject matter, it limits only the elements described in that clause; other elements are not excluded from the claim as a whole.

[0032] When an amount, concentration, or other value or parameter is expressed as a range, a preferred range, or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including ranges "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described in this article, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range.

[0033] In these examples, parts and percentages are by mass unless otherwise indicated.

[0034] "Parts by mass" refers to the basic unit of measurement for expressing the mass ratio of multiple components. 1 part can represent any unit mass, such as 1g or 2.689g. If we say that the mass of component A is a parts and the mass of component B is b parts, it means the ratio of the mass of component A to the mass of component B is a:b. Alternatively, it means that the mass of component A is aK and the mass of component B is bK (K is an arbitrary number, indicating a multiple factor). It should not be misunderstood that, unlike the mass parts, the sum of the mass of all components is not limited to 100 parts.

[0035] “And / or” is used to indicate that one or both of the stated situations may occur, for example, A and / or B includes (A and B) and (A or B).

[0036] The present application provides a composite bacterial liquid for anaerobic fermentation of fresh coffee fruits, wherein the raw materials thereof, measured by mass, include: 100 parts of yellow water stock solution, 3 to 5 parts of Daqu powder, and 4 to 6 parts of Polygonum hydropiper dry powder.

[0037] The composite bacterial liquid for anaerobic fermentation of fresh coffee fruits provided in the present application comprises yellow water stock solution, Daqu powder and Polygonum hydropiper dry powder. The composite bacterial liquid for anaerobic fermentation of fresh coffee fruits can be used for fermenting fresh coffee fruits. The yellow water stock solution is used to ferment fresh coffee fruits, thereby realizing the resource utilization of the yellow water stock solution. In addition, the coffee beans fermented by using the composite bacterial liquid for anaerobic fermentation of fresh coffee fruits have high coffee body, good consistency, coordination and rich aroma, and the quality of coffee beans between batches is stable.

[0038] In some embodiments, the pH of the yellow water stock solution is 3.0-3.6, for example, it can be 3.0, 3.1, 3.2, 3.3, 3.4, 3.5 or 3.6, the acidity of the yellow water stock solution in terms of lactic acid is less than 100 g / L, for example, it can be 99 g / L, 95 g / L, 90 g / L, 85 g / L, 80 g / L, or any value less than 100 g / L; the viscosity of the yellow water stock solution is 2.00-4.00 Pa.s, for example, it can be 2.00 Pa.s, 2.10 Pa.s, 2.20 Pa.s, 2.30 Pa.s .s, 2.40Pa.s, 2.50Pa.s, 2.60Pa.s, 2.70Pa.s, 2.80Pa.s, 2.90Pa.s, 3.00Pa.s, 3.10Pa.s, 3.20Pa.s, 3.30Pa.s, 3.40Pa.s, 3.50Pa.s, 3.60Pa.s, 3.70Pa.s, 3.80Pa.s, 3.90Pa.s, 4.00Pa.s, or any value of 2.00-4.00Pa.s; rich and typical aroma, without any foreign smell.

[0039] In some embodiments, the yellow water stock solution includes: any one of: light-flavor liquor yellow water, strong-flavor liquor yellow water, and sauce-flavor liquor yellow water.

[0040] In some embodiments, the mass fraction of Daqu powder can be, for example, 3 parts, 4 parts, 5 parts, or any value between 3 and 5 parts. The mass fraction of Polygonum hydropiper dry powder can be, for example, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, or any value between 4 and 6 parts.

[0041] In some embodiments, the Daqu powder is obtained by crushing the Daqu; the Daqu is made from wheat, and the moisture content of the Daqu is ≤14%, for example, it can be 14%, 13%, 12%, 11%, 10%, 8%, 5% or any value ≤14%; the acidity of the Daqu is 0.6-2.2 (mmol / 10g), for example, it can be 0.6 (mmol / 10g), 0.7 (mmol / 10g), 0.9 (mmol / 10g), 1.0 (mmol / 10g), 1.2 (mmol / 1 0g), 1.5 (mmol / 10g), 1.8 (mmol / 10g), 2.0 (mmol / 10g), 2.2 (mmol / 10g) or any value between 0.6 and 2.2 (mmol / 10g); the fermentation capacity is 0.1 to 0.44 (g / 0.5g·72h), for example, 0.1 (g / 0.5g·72h), 0.15 (g / 0.5g·72h), 0.18 (g / 0.5g·72h), 0.20 (g / 0.5g·72h ), 0.22(g / 0.5g·72h), 0.25(g / 0.5g·72h), 0.27(g / 0.5g·72h), 0.29(g / 0.5g·72h), 0.30(g / 0.5g·72h), 0. 32(g / 0.5g·72h), 0.35(g / 0.5g·72h), 0.37(g / 0.5g·72h), 0.39(g / 0.5g·72h), 0.40(g / 0.5g·72h), 0.41(g / 0.5g·72h), 0.42(g / 0.5g·72h), 0.44(g / 0.5g·72h) or any value between 0.1 and 0.44(g / 0.5g·72h); starch content 70 to 75(g / 100g), for example, 70(g / 100g), 71(g / 100g), 72(g / 100g), 73(g / 100g), 74(g / 100g), 75(g / 100g) or any value between 70 and 75(g / 100g).

[0042] Among them, acidity, fermentation ability and starch content are defined by the General Analytical Method for Brewing Daqu QB / T4258-2011. The acidity is determined by acid-base neutralization and potentiometric titration with pH indicating the endpoint. The unit mmol / 10g means "the number of millimoles of 0.1mol / L sodium hydroxide standard solution consumed by 10g of sample". The fermentation ability unit g / 0.5g·72h means "the number of grams of CO2 produced by 0.5g of Daqu using fermentable sugars within 72 hours at 30℃".

[0043] In some embodiments, the Daqu powder is obtained by crushing Daqu and passing it through a 40-mesh sieve; the Polygonum hydropiper dry powder is obtained by crushing Polygonum hydropiper and passing it through a 60-mesh sieve.

[0044] The present application also provides a method for preparing the above-mentioned composite bacterial liquid for anaerobic fermentation of fresh coffee fruits, comprising:

[0045] Add Daqu powder to the yellow water stock solution, incubate at room temperature, filter, and add acid protease to the filtrate for enzymatic hydrolysis to make the α-N content 1.0-2.5g / 100mL and the total number of Bacillus spores reach 5-9×10 6 / mL, add Polygonum hydropiper dry powder, mix well to obtain the composite bacterial solution for anaerobic fermentation of fresh coffee fruit.

[0046] The α-N content may be, for example, 1.0 g / 100 mL, 1.5 g / 100 mL, 2.0 g / 100 mL, 2.5 g / 100 mL or any value between 1.0 and 2.5 g / 100 mL.

[0047] In some embodiments, the incubation time is 24 to 36 hours, for example, it can be 24 hours, 26 hours, 28 hours, 30 hours, 32 hours, 34 hours, 35 hours, 36 hours or any value between 24 and 36 hours.

[0048] In some embodiments, 100 mesh gauze is used for filtration.

[0049] In some embodiments, the temperature of the enzymatic hydrolysis is 28-35°C, for example, 28°C, 30°C, 32°C, 33°C, 35°C or any value between 28 and 35°C.

[0050] In some embodiments, the enzymatic hydrolysis time is 2 to 3 hours, for example, it can be 2 hours, 2.5 hours, 3 hours or any value between 2 and 3 hours.

[0051] The present application also provides an application of the above-mentioned composite bacterial solution of anaerobic fermentation of fresh coffee fruits in preparing green coffee beans, wherein 1.00% to 10.00% by mass of the above-mentioned composite bacterial solution of anaerobic fermentation of fresh coffee fruits is added to fresh coffee fruits for anaerobic fermentation at room temperature to obtain the green coffee beans.

[0052] Specifically, the room temperature anaerobic fermentation includes placing fresh coffee fruits in a fermentation bag or fermentation apparatus with a one-way exhaust valve, adding a composite bacterial solution for anaerobic fermentation of fresh coffee fruits, isolating the air, and performing anaerobic fermentation. The aroma (precursor) substances in the composite bacterial solution for anaerobic fermentation of fresh coffee fruits can be absorbed by coffee during room temperature anaerobic fermentation, thereby improving the aroma of green coffee beans.

[0053] The addition amount of the composite bacterial solution for anaerobic fermentation of fresh coffee fruits may be, for example, 1.00%, 2.00%, 3.00%, 4.00%, 5.00%, 6.00%, 7.00%, 8.00%, 9.00%, 10.00% or any value between 1.00% and 10.00%.

[0054] In some embodiments, 30% to 100% of the coffee fruit peel is removed from the fresh coffee fruit, and the fermentation time is 36 hours to 120 hours, for example, it can be 36 hours, 40 hours, 45 hours, 50 hours, 55 hours, 60 hours, 65 hours, 70 hours, 80 hours, 90 hours, 100 hours, 110 hours, 120 hours or any value between 36 hours and 120 hours.

[0055] In some embodiments, the fresh coffee cherries are not peeled, and the fermentation time is 48 hours to 168 hours, for example, it can be 48 hours, 50 hours, 55 hours, 60 hours, 65 hours, 70 hours, 80 hours, 90 hours, 100 hours, 110 hours, 120 hours, 130 hours, 140 hours, 150 hours, 160 hours, 168 hours or any value between 48 hours and 168 hours.

[0056] In some embodiments, after the fermentation is completed, the process further includes: spreading the material out for sun exposure, or drying with hot air at 35° C. to 40° C., until the moisture content of the coffee beans is 10% to 12%.

[0057] The present application also provides green coffee beans, which are prepared by applying the above-mentioned composite bacterial liquid of anaerobic fermentation of fresh coffee fruits to the preparation of green coffee beans.

[0058] The embodiments of the present application will be described in detail below in conjunction with specific examples, but it will be appreciated by those skilled in the art that the following examples are only used to illustrate the present application and should not be considered as limiting the scope of the present application. If specific conditions are not specified in the examples, they are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0059] There are three kinds of composite bacterial liquids for anaerobic fermentation of fresh coffee fruits used in the following examples, and their preparation methods are respectively:

[0060] (1) 3 parts of Daqu powder with a water content of 14%, an acidity of 2.0 mmol / 10 g, a fermentation capacity of 0.44 g / 0.5 g·72 h, and a starch content of 75 g / 100 g were added to 100 parts of yellow water stock solution of light-flavored liquor with a pH of 3.0, an acidity of 90 g / L, a viscosity of 3.00 Pa.s, a strong aroma, and no foreign odor, and the mixture was incubated at room temperature for 24 h, filtered through a 100-mesh screen, and acid protease was added to enzymolyze at 28°C for 2 h until the α-N content was 1.0 g / 100 mL and the total number of Bacillus spores reached 6 × 10 6 / mL (counted by coating after boiling), add 4 parts of Polygonum hydropiper dry powder, mix well to obtain the composite bacterial solution for anaerobic fermentation of fresh coffee fruit.

[0061] (2) 4 parts of Daqu powder with a water content of 13%, an acidity of 1.8 mmol / 10 g, a fermentation capacity of 0.40 g / 0.5 g·72 h, and a starch content of 73 g / 100 g were added to 100 parts of yellow water stock solution of Luzhou-flavor liquor with a pH of 3.4, an acidity of 85 g / L, a viscosity of 4.00 Pa.s, a strong aroma, and no foreign odor. The mixture was incubated at room temperature for 28 h, filtered through a 100-mesh screen, and acid protease was added to enzymolyze at 29°C for 2.5 h until the α-N content was 1.8 g / 100 mL and the total number of Bacillus reached 6 × 10 6 / mL (counted by coating after boiling), add 4 parts of Polygonum hydropiper dry powder, mix well to obtain the composite bacterial solution for anaerobic fermentation of fresh coffee fruit.

[0062] (3) 5 parts of Daqu powder with a water content of 13%, an acidity of 0.7 mmol / 10 g, a fermentation capacity of 0.10 g / 0.5 g·72 h, and a starch content of 70 g / 100 g were added to 100 parts of the yellow water stock solution of Maotai-flavor liquor with a pH of 3.0, an acidity of 80 g / L, a viscosity of 2.50 Pa.s, a strong aroma, and no foreign taste, and the mixture was incubated at room temperature for 36 h, filtered through a 100-mesh gauze, and acid protease was added to enzymolyze at 35°C for 3 h until the α-N content was 2.5 g / 100 mL and the total number of Bacillus reached 6 × 10 6 / mL (counted by coating after boiling), add 6 parts of Polygonum hydropiper dry powder, mix well to obtain the composite bacterial solution for anaerobic fermentation of fresh coffee fruit.

[0063] Example 1

[0064] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0065] The method comprises picking ripe coffee berries, removing shrunken berries, floating berries, branches and leaves and other impurities by water selection, removing the surface moisture of the berries, removing 100% of the coffee berries by a special waterless coffee peeling machine, weighing 100 kg of the berries and putting them into a fermentation professional plastic bag with a one-way exhaust valve, adding 2.00% of the weight of the peeled coffee berries with a coffee berry anaerobic fermentation composite bacterial liquid (1), placing the berries in a room at room temperature for anaerobic fermentation for 120 hours, and drying them in sunlight until the moisture content is in the range of 10% to 12% after the fermentation. The berries are shelled to obtain green coffee beans.

[0066] Example 2

[0067] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0068] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. The surface moisture is drained, and 70% of the coffee berries are peeled by a special coffee anhydrous peeling machine. 200 kg of coffee berries are weighed and put into a fermentation professional plastic bag with a one-way exhaust valve, and 2.00% of the weight of the peeled coffee berries is added with a coffee berry anaerobic fermentation composite bacterial liquid (1). The berries are placed in a room at room temperature for anaerobic fermentation for 96 hours. After the fermentation is completed, the berries are dried in sunlight until the moisture content is in the range of 10% to 12%, and the berries are shelled to obtain green coffee beans.

[0069] Example 3

[0070] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0071] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. The surface moisture is drained, and 50% of the coffee berries are peeled by a special coffee anhydrous peeling machine. 200 kg of coffee berries are weighed and loaded into a fermentation barrel, and 4.00% of the weight of the peeled coffee berries is added with anaerobic fermentation composite bacterial liquid (2) of fresh coffee berries. The berries are placed in a room at room temperature for anaerobic fermentation for 48 hours. After the fermentation is completed, the berries are dried in sunlight until the moisture content is about 10% to 12%, and the berries are shelled to obtain green coffee beans.

[0072] Example 4

[0073] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0074] The method comprises picking ripe coffee berries, removing shrunken berries, floating berries, branches and leaves and other impurities by water selection, removing the berries and draining the surface moisture, removing 40% of the coffee berries by a special waterless coffee peeling machine, weighing 200 kg of the berries and putting them into a fermentation professional plastic bag with a one-way exhaust valve, adding a composite fermentation bacterial solution diluent (a diluent prepared by anaerobic fermentation of fresh coffee berries with a ratio of 1:1 of composite bacterial solution (3) for anaerobic fermentation of fresh coffee berries) in an amount of 6.00% by weight of the peeled coffee berries, and carrying out anaerobic fermentation at room temperature for 72 hours. After the fermentation is completed, the berries are dried in sunlight until the moisture content is about 10% to 12%, and the beans are shelled to obtain green coffee beans.

[0075] Example 5

[0076] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0077] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. The surface moisture is removed, and 45% of the coffee berries are removed by a special coffee descaling machine. 300 kg of descaled coffee berries are weighed and loaded into a fermentation barrel, and a composite fermentation bacterial solution diluent (a diluent prepared by anaerobic fermentation of fresh coffee berries with a ratio of 1:3 of composite bacterial solution (2) for anaerobic fermentation of fresh coffee berries) is added. Anaerobic fermentation is carried out at room temperature for 48 hours. After the fermentation is completed, the coffee beans are dried by hot air at 40°C until the moisture content of the coffee beans is in the range of 10% to 12%, and the coffee beans are shelled to obtain green coffee beans.

[0078] Example 6

[0079] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0080] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. The surface moisture is removed, and 60% of the coffee berries are removed by a special coffee descaling machine. 200 kg of the coffee berries are weighed and loaded into a fermentation barrel, and 7.00% of the weight of the descaled coffee berries is added with anaerobic fermentation composite bacterial liquid (2). Anaerobic fermentation is carried out at room temperature for 72 hours. After the fermentation is completed, the coffee beans are dried by hot air at 36° C. until the moisture content of the coffee beans is in the range of 10% to 12%, and the coffee beans are shelled to obtain green coffee beans.

[0081] Example 7

[0082] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0083] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. The surface moisture is removed, and 55% of the coffee berries are removed by a special coffee descaling machine. 400 kg of the coffee berries are weighed and loaded into a fermentation barrel, and 10.00% of the weight of the descaled coffee berries is added with an anaerobic fermentation composite bacterial liquid (3) of fresh coffee berries. Anaerobic fermentation is carried out at room temperature for 56 hours. After the fermentation is completed, the coffee beans are dried by hot air at 40° C. until the moisture content of the coffee beans is in the range of 10% to 12%, and the coffee beans are shelled to obtain green coffee beans.

[0084] Example 8

[0085] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0086] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. After the surface water is drained, 100 kg of coffee berries are weighed and put into a fermentation professional plastic bag with a one-way exhaust valve, and 1.00% of the weight of the coffee berries is added with a coffee berry anaerobic fermentation composite bacterial liquid (1). Anaerobic fermentation is carried out at room temperature for 168 hours. After the fermentation is completed, hot air is used to dry the coffee beans at 38°C until the moisture content of the coffee beans is in the range of 10% to 12%, and the coffee beans are shelled to obtain green coffee beans.

[0087] Example 9

[0088] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0089] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. After the surface moisture is drained, 400 kg of coffee berries are weighed and loaded into a fermentation tank, and 2.00% of the weight of the coffee berries is added with a coffee berry anaerobic fermentation composite bacterial liquid (2). Anaerobic fermentation is carried out at room temperature for 72 hours. After the fermentation is completed, the coffee beans are spread out for sun exposure until the moisture content of the coffee beans is in the range of 10% to 12%, and the coffee beans are shelled to obtain green coffee beans.

[0090] Example 10

[0091] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0092] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. After the surface water is drained, 300 kg of coffee berries are weighed and loaded into a fermentation barrel, and a composite fermentation bacterial solution diluent (a diluent prepared by anaerobic fermentation of coffee berries (3) and purified water in a ratio of 1:2) is added to the barrel. Anaerobic fermentation is carried out at room temperature for 120 hours. After the fermentation is completed, the coffee beans are dried by hot air at 35° C. until the moisture content of the coffee beans is in the range of 10% to 12%, and the coffee beans are shelled to obtain green coffee beans.

[0093] Embodiment 11

[0094] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0095] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. After the surface water is drained, 2000 kg of coffee berries are weighed and loaded into a fermentation barrel, and a composite fermentation bacterial solution diluent (a diluent prepared by anaerobic fermentation of coffee berries (2) and purified water in a ratio of 1:2) is added to the barrel. Anaerobic fermentation is carried out at room temperature for 96 hours. After the fermentation is completed, the coffee beans are dried by hot air at 35° C. until the moisture content of the coffee beans is in the range of 10% to 12%, and the raw coffee beans are shelled to obtain raw coffee beans.

[0096] Example 12

[0097] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0098] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. After the surface water is drained, 100 kg of coffee berries are weighed and put into a fermentation professional plastic bag with a one-way exhaust valve, and 2.50% of the weight of the coffee berries is added with a coffee berry anaerobic fermentation composite bacterial liquid (1). Anaerobic fermentation is carried out at room temperature for 48 hours. After the fermentation is completed, the berries are spread out in the sun until the moisture content of the coffee beans is in the range of 10% to 12%, and the coffee beans are shelled to obtain green coffee beans.

[0099] Example 13

[0100] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0101] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. After the surface water is drained, 300 kg of coffee berries are weighed and loaded into a fermentation barrel, and 8.50% of the weight of the coffee berries is added with a coffee berry anaerobic fermentation composite bacterial liquid (2). Anaerobic fermentation is carried out at room temperature for 56 hours. After the fermentation is completed, the coffee beans are dried by hot air at 40° C. until the moisture content of the coffee beans is in the range of 10% to 12%, and the coffee beans are shelled to obtain green coffee beans.

[0102] Embodiment 14

[0103] This embodiment provides a method for preparing green coffee beans, which includes the following steps:

[0104] Ripe coffee berries are picked, and impurities such as shrunken berries, floating berries, branches and leaves are removed by water selection. After the surface water is drained, 300 kg of coffee berries are weighed and put into a fermentation barrel, and 10% of the weight of the coffee berries is added with a coffee berry anaerobic fermentation composite bacterial liquid (3). Anaerobic fermentation is carried out at room temperature for 40 hours. After the fermentation is completed, the berries are spread out in the sun until the moisture content of the coffee beans is in the range of 10% to 12%, and the coffee beans are shelled to obtain green coffee beans.

[0105] Comparative Example 1

[0106] This comparative example provides a green coffee bean, and the preparation method thereof comprises the following steps:

[0107] Pick ripe coffee berries, use water selection to remove impurities such as shriveled berries, floating berries, branches and leaves, remove the surface moisture, use a special coffee waterless peeling machine to remove 100% of the coffee peel, weigh 100kg of peeled coffee berries, sun-dry until the moisture content of the coffee beans is in the range of 10% to 12%, and then shell the coffee beans to obtain green coffee beans.

[0108] Comparative Example 2

[0109] This comparative example provides a green coffee bean, and the preparation method thereof comprises the following steps:

[0110] Pick ripe coffee berries, use water selection to remove impurities such as shriveled berries, floating berries, branches and leaves, remove the surface moisture, use a special coffee anhydrous peeling machine to remove 100% of the coffee peel, weigh 100kg of peeled coffee berries and put them into a professional fermentation plastic bag with a one-way exhaust valve, and ferment them naturally under anaerobic conditions at room temperature for 56 hours. After the fermentation, use 40℃ hot air drying to dry the coffee beans until the moisture content is in the range of 10% to 12%, and then shell them to obtain green coffee beans.

[0111] Comparative Example 3

[0112] This comparative example provides a green coffee bean, and the preparation method thereof comprises the following steps:

[0113] Pick ripe coffee berries, use water selection to remove impurities such as shriveled berries, floating berries, branches and leaves, remove the berries and drain the moisture from the skin, weigh 100 kg of fresh coffee berries, sun-dry until the moisture content of the coffee beans is in the range of 10% to 12%, and then shell the beans to obtain green coffee beans.

[0114] Comparative Example 4

[0115] This comparative example provides a green coffee bean, and the preparation method thereof comprises the following steps:

[0116] Pick ripe coffee berries, use water to remove impurities such as shriveled berries, floating berries, branches and leaves, remove the berries and drain the moisture from the skin, weigh 100 kg of fresh coffee berries and put them into a fermentation barrel, and ferment them anaerobically at room temperature for 56 hours. After fermentation, use 40°C hot air to dry the coffee beans until the moisture content is in the range of 10% to 12%, and then shell them to obtain green coffee beans.

[0117] Coffee bean roasting and cup sensory testing

[0118] The green coffee beans of each embodiment and comparative example were roasted and subjected to a cupping sensory test, and the roasting method was as follows:

[0119] Accurately weigh 500.0g of green coffee beans and pour them into the roaster. Set the power to 7, the air damper to 1.2, the pot temperature to 185℃, and the roasting time to 8 minutes to obtain medium roasted beans. Carry out the cupping sensory test according to the Specialty Coffee Association of America (SCA) cupping system.

[0120] The results of the cupping sensory indexes of the green coffee beans of the embodiments and comparative examples are shown in Tables 1 and 2. Table 1 shows the test results of the green coffee beans made from peeled fresh coffee fruits, and Table 2 shows the test results of the green coffee beans made from unpeeled fresh coffee fruits.

[0121] Table 1 Comparison of sensory indicators of coffee cups obtained by fermentation of peeled coffee fruits

[0122]

[0123]

[0124] Table 2 Comparison of sensory indicators of coffee cups obtained by fermentation of unpeeled fresh coffee fruits

[0125]

[0126] It can be seen from Table 1 and Table 2 that the coffee beans processed by the anaerobic fermentation composite bacteria liquid of fresh coffee fruits of the present application have high body, good consistency, harmony, and rich aroma, and the cup taste sensory perception is significantly better than the coffee beans processed by the prior art.

[0127] Figure 1 and Figure 2 The figure is a comparison result of the price of coffee beans in the prior art and the price of coffee beans obtained by the present application solution. Figure 1 The price of green coffee beans made from peeled coffee cherries. Figure 2 The price of green coffee beans made from unpeeled coffee cherries. Figure 1 and Figure 2 It can be seen that the price of coffee beans obtained by fermenting peeled coffee fruits using the present invention is 12 yuan / kg higher than that of coffee beans processed by the prior art, and the price of coffee beans obtained by fermenting unpeeled coffee fruits using the present invention is 19 yuan / kg higher than that of coffee beans processed by the prior art. The composite bacterial solution for anaerobic fermentation of fresh coffee fruits of the present invention has significant economic benefits.

[0128] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit it. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present application.

[0129] In addition, those skilled in the art will appreciate that, although some embodiments herein include certain features included in other embodiments but not other features, the combination of features of different embodiments is meant to be within the scope of the present application and form different embodiments. For example, in the above claims, any one of the claimed embodiments may be used in any combination. The information disclosed in this background technology section is intended only to deepen the understanding of the overall background technology of the present application and should not be regarded as an admission or in any form of implication that the information constitutes prior art known to those skilled in the art.

Claims

1. A composite bacterial liquid for anaerobic fermentation of fresh coffee fruit, characterized in that: The raw materials thereof include, by weight, 100 parts of yellow water stock solution, 3 to 5 parts of Daqu powder, and 4 to 6 parts of hot polygonum hydropiper dry powder.

2. The composite bacterial liquid for anaerobic fermentation of fresh coffee fruits according to claim 1, characterized in that: The pH of the yellow water stock solution is 3.0-3.6, the acidity calculated as lactic acid is less than 100g / L, and the viscosity is 2.00-4.00Pa.s; the aroma is strong and typical, without any foreign smell.

3. The composite bacterial liquid for anaerobic fermentation of fresh coffee fruits according to claim 1, characterized in that: The daqu powder is obtained by crushing the daqu; the daqu is made from wheat, the water content of the daqu is ≤14%, the acidity is 0.6-2.2 (mmol / 10g), the fermentation power is 0.1-0.44 (g / 0.5g·72h), and the starch content is 70-75 (g / 100g).

4. The composite bacterial liquid for anaerobic fermentation of fresh coffee fruits according to claim 1, characterized in that: The yellow water stock solution includes any one of: light-flavor liquor yellow water, strong-flavor liquor yellow water, and sauce-flavor liquor yellow water; Preferably, the Daqu powder is obtained by crushing Daqu and passing through a 40-mesh sieve; and the Polygonum hydropiper dry powder is obtained by crushing Polygonum hydropiper and passing through a 60-mesh sieve.

5. A method for preparing the composite bacterial liquid for anaerobic fermentation of fresh coffee fruits according to any one of claims 1 to 4, characterized in that: include: Add Daqu powder to the yellow water stock solution, incubate at room temperature, filter, and add acid protease to the filtrate for enzymatic hydrolysis to make the α-N content 1.0-2.5g / 100mL and the total number of Bacillus spores 5-9×10 6 / mL, add Polygonum hydropiper dry powder, mix well to obtain the composite bacterial solution of anaerobic fermentation of fresh coffee fruit.

6. The method for preparing the composite bacterial liquid of anaerobic fermentation of fresh coffee fruit according to claim 5, characterized in that: At least one of the following conditions is met: A. The incubation time is 24 to 36 hours; B. 100 mesh gauze for filtering; C. the temperature of the enzymolysis is 28-35°C; D. The enzymatic hydrolysis time is 2 to 3 hours.

7. Use of the composite bacterial liquid of anaerobic fermentation of fresh coffee fruits according to any one of claims 1 to 4 in preparing green coffee beans, characterized in that: 1.00% to 10.00% by mass of the fresh coffee fruit anaerobic fermentation composite bacterial liquid is added to fresh coffee fruit for anaerobic fermentation at room temperature to obtain the green coffee beans.

8. The use according to claim 7, characterized in that: 30% to 100% of the coffee fruit peel is removed from the fresh coffee fruit, and the fermentation time is 36 hours to 120 hours; Alternatively, the fresh coffee cherries are not peeled, and the fermentation time is 48 hours to 168 hours.

9. The use according to claim 7 or 8, characterized in that: After the fermentation is finished, the method further comprises: spreading the material out for sun exposure, or drying with hot air at 35° C. to 40° C., until the moisture content of the coffee beans is 10% to 12%.

10. A green coffee bean, characterized in that: The coffee beans are prepared by applying the composite bacterial liquid of anaerobic fermentation of fresh coffee fruits as described in any one of claims 7 to 9 to prepare green coffee beans.

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