Coffee fresh fruit vertical fermentation tank and method

Abstract

The invention relates to the technical field of coffee fresh fruit fermentation, and particularly discloses a coffee fresh fruit vertical fermentation tank and method, the coffee fresh fruit vertical fermentation tank comprises a tank body, a cooling pipe is arranged in the tank body, two ends of the cooling pipe are connected with a refrigeration disc through a circulating pipe, and the refrigeration disc is connected with a compressor; the bottom of the tank body is connected with a fermentation liquid isolation barrel, a solid-liquid separator is arranged in the barrel, one end of the barrel is provided with a discharge port, the top of the tank body is provided with a feed port, the side surface is provided with a temperature sensor, a PH detection device and a vacuum interface, the top is provided with a pressure valve, the peripheral side is welded with a support frame, and a compressor is arranged on the support frame. The device can realize efficient access and solid-liquid separation of solid fresh coffee fruits, solves the problem of solid fermentation cooling through a special-shaped water circulation cooling structure, creates an anaerobic static fermentation environment, avoids excessive fermentation of the fresh fruits and skin damage, ensures stable flavor of coffee beans, and improves the quality of the coffee beans. The problem that the fresh coffee fruits cannot be stably produced in a large scale through anaerobic dry fermentation is effectively solved.

Description

Technical Field

[0001] This invention relates to the field of coffee cherries fermentation technology, specifically to a vertical fermentation tank and method for coffee cherries. Background Technology

[0002] Currently, most coffee cherry processing on the market uses liquid processing, which involves adding water for fermentation. This method has significant drawbacks: the coffee cherries cannot be obtained intact after fermentation, only coffee beans are produced, and the outer skin of the coffee cherries has been removed; moreover, the peeled coffee beans are very prone to further fermentation in the container, similar to a winemaking process, producing a large amount of ethanol, which seriously affects the taste of the coffee.

[0003] Meanwhile, existing vertical fermenters have many shortcomings: the liquid discharge in the later stage of fermentation is done by pipe extraction, which makes it difficult to achieve effective solid-liquid separation; its cooling device is only suitable for cooling liquid and cannot meet the cooling requirements of solid fermentation; in addition, existing fermenters are not convenient for loading and unloading solid fresh fruit, which can easily squeeze and damage the skin of fresh fruit, bringing risks to subsequent processing, making it difficult to achieve stable large-scale production of anaerobic dry fermentation of coffee fresh fruit. Therefore, a vertical fermenter and method for coffee fresh fruit is provided. Summary of the Invention

[0004] The purpose of this invention is to address the shortcomings of existing technologies by providing a vertical fermentation tank and method for fresh coffee cherries, thereby solving the problems of existing liquid processing methods for fresh coffee cherries affecting taste, existing fermentation tanks being unable to achieve solid-liquid separation, difficulties in cooling solid fermentation, and inconvenience in loading and unloading solid fresh cherries.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a vertical fermentation tank for fresh coffee cherries, comprising a tank body, wherein a cooling pipe is provided inside the tank body, both ends of the cooling pipe are connected to a refrigeration plate through circulation pipes, the refrigeration plate is connected to a compressor, a fermentation liquid isolation tank is connected to the bottom of the tank body, a solid-liquid separator is provided inside the fermentation liquid isolation tank, a discharge port is provided at one end of the fermentation liquid isolation tank, and a feed port is provided at the top of the tank body.

[0006] As a preferred embodiment of the present invention, a temperature sensor, a pH detection device, and a vacuum interface are also installed on the side of the tank.

[0007] As a preferred embodiment of the present invention, a pressure valve is installed on the top of the tank.

[0008] As a preferred embodiment of the present invention, a support frame is welded to the periphery of the tank.

[0009] As a preferred embodiment of the present invention, the angle between the bottom of the fermentation liquid isolation tank and the tank body is 95-130 degrees.

[0010] As a preferred embodiment of the present invention, the compressor is mounted on a support frame.

[0011] A method for vertical fermentation of fresh coffee cherries, implemented using the aforementioned vertical fermentation tank for fresh coffee cherries, comprises the following specific steps: Step 1: Pre-treatment and loading: Select fresh coffee cherries that are uniformly ripe, undamaged, and free from mold. After removing impurities, open the sealing cap of the feed inlet at the top of the container and slowly pour the fresh coffee cherries into the container through the feed inlet. The amount poured in should not exceed 80% of the container's volume to avoid the fresh cherries piling up and being squeezed during fermentation. After pouring, close the sealing cap of the feed inlet and lock it tightly to ensure that the container is sealed. Step 2: Vacuum Environment Construction: Connect an external vacuum pump through the vacuum interface, start the vacuum pump to evacuate the inside of the tank, so that the oxygen content inside the tank is less than 1%, achieving anaerobic fermentation conditions; after the vacuum level is reached, close the control valves of the vacuum pump and vacuum interface to maintain the anaerobic environment inside the tank. Step 3: Fermentation process control: Step 3.1: Temperature Monitoring and Cooling: After fermentation begins, the temperature inside the tank is monitored in real time using a temperature sensor, and the temperature data is recorded every hour. After 12 hours of fermentation, the center temperature inside the tank gradually rises. When the temperature reaches 30℃, the compressor is started, and the cooling plate generates cold air, which is transported to the cooling pipe through the circulation pipe to cool the fresh fruit inside the tank. During the cooling process, the compressor power is adjusted according to the feedback data from the temperature sensor to stabilize the temperature inside the tank at 10-30℃, avoiding excessively high temperatures that could cause the fresh fruit to ferment and produce a rotten smell, or excessively low temperatures that could affect the fermentation efficiency. Step 3.2: pH monitoring: Monitor the pH value of the fermentation broth in real time using a pH detection device. During normal fermentation, the pH value should be maintained between 3.8 and 4.7. If the pH value is lower than 3.8, it indicates over-fermentation, and the fermentation temperature can be appropriately reduced. If the pH value is higher than 4.7, it indicates under-fermentation, and the fermentation temperature can be appropriately increased or the fermentation time can be extended. Step 3.3: Pressure Regulation: During fermentation, a small amount of gas will be generated inside the tank, causing the pressure to rise. When the pressure inside the tank exceeds 0.2 MPa, the pressure valve will automatically open to release pressure. When the pressure drops to 0.01 MPa, the pressure valve will automatically close to ensure that the pressure inside the tank remains stable within a safe range. Step 4: Fermentation liquid separation and treatment: During the fermentation process, a small amount of juice flowing out of the fresh coffee cherries collects at the bottom of the tank and flows towards the solid-liquid separator along the tilt angle of the fermentation liquid isolation tank. The juice flows into the bottom of the fermentation liquid isolation tank through the filter screen of the solid-liquid separator. The sealed door of the discharge port can be opened periodically to discharge the fermentation liquid and prevent the fermentation liquid from accumulating and causing the fresh cherries to be over-soaked and fermented. Step 5: Fermentation Completion and Discharge: After 72 hours of anaerobic fermentation in the tank, the fresh coffee cherries complete the transformation from fresh to ripe cherries. After fermentation, first open the control valve of the vacuum interface to introduce a small amount of sterile air into the tank to balance the pressure inside and outside the tank. Then, open the sealed door of the discharge port and remove the solid-liquid separator. The fermented whole ripe coffee cherries are discharged from the discharge port along the inclined angle of the fermentation liquid isolation tank. During the discharge process, avoid violent impact to ensure that the coffee cherry skin is intact.

[0012] Compared with the prior art, the beneficial effects of the present invention are: 1. It enables efficient loading and unloading of fresh coffee cherries, avoiding the problem of easily squeezing and damaging the skin of fresh cherries during loading and unloading in existing fermentation tanks, and reducing the risk of subsequent processing.

[0013] 2. The solid fresh fruit is effectively separated from the small amount of fermentation liquid by using a fermentation liquid isolation tank and a solid-liquid separator, preventing the fresh fruit from over-fermenting and producing a putrid smell due to soaking in the fermentation liquid.

[0014] 3. The irregular water circulation cooling structure, which is a combination of cooling pipes, circulation pipes, refrigeration plates and compressor, effectively solves the problem of cooling in solid fermentation. It can not only cool the tank wall, but also cool the center of the tank, ensuring stable fermentation temperature.

[0015] 4. Create an anaerobic static fermentation environment to avoid damage to the skin and pulp of fresh coffee cherries, ensure a stable and balanced fermentation process, enhance the flavor of coffee beans, and prevent the production of ethanol during fermentation, thus avoiding a sour taste in coffee.

[0016] 5. The structural form supports large-scale fresh fruit fermentation, effectively solving the problem that the anaerobic dry fermentation process for coffee cherries cannot be stably scaled up, and is suitable for the production needs of coffee producing regions such as Brazil, Ethiopia, and Yunnan. Attached Figure Description

[0017] Figure 1 This is one of the structural schematic diagrams of the present invention; Figure 2 This is a schematic diagram of the internal structure of the present invention; Figure 3 This is the second structural schematic diagram of the present invention; Figure 4 This is a schematic diagram of the solid-liquid separator structure of the present invention.

[0018] In the diagram: 1. Tank body; 2. Inlet; 3. Pressure valve; 4. Temperature sensor; 5. pH detection device; 6. Vacuum interface; 7. Circulation pipe; 8. Refrigeration plate; 9. Compressor; 10. Outlet; 11. Fermentation broth isolation tank; 12. Solid-liquid separator; 13. Cooling pipe; 14. Support frame. Detailed Implementation

[0019] The preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, thereby providing a clearer and more explicit definition of the scope of protection of the present invention.

[0020] Example: Please refer to Figure 1-4 The present invention provides a technical solution: a vertical fermentation tank for fresh coffee cherries, comprising a tank body 1. Assembly process of tank 1: Core component installation: First, select a tank 1 that meets food-grade safety standards. Its volume can be set according to the needs of large-scale production (generally suitable for 50-3000kg of fresh coffee cherries for fermentation). Cooling pipes 13 are evenly distributed inside the tank 1. The cooling pipes 13 adopt a special-shaped coil structure to ensure full contact with the fresh cherries inside the tank without compressing them. Both ends of the cooling pipes 13 penetrate the side wall of the tank 1 and are sealed to the circulation pipe 7 via flange joints. The other end of the circulation pipe 7 is fixedly connected to the refrigeration plate 8. The refrigeration plate 8 forms a closed-loop cooling system with the compressor 9 through a high-pressure pipeline.

[0021] Bottom Structure Assembly: A fermentation liquid isolation tank 11 is welded to the bottom of the tank body 1, ensuring a leak-proof connection. The angle between the fermentation liquid isolation tank 11 and the bottom of the tank body 1 is adjusted to 110 degrees (this is the optimal angle, facilitating fermentation liquid collection without affecting the smooth flow of fresh coffee cherries). A solid-liquid separator 12 is embedded inside the fermentation liquid isolation tank 11. The solid-liquid separator 12 adopts a filter screen structure with a filter screen pore size of 0.5cm, allowing only fruit juice to pass through while blocking fresh coffee cherries. A discharge port 10 is opened at the end of the fermentation liquid isolation tank 11 away from the tank body 1, and a sealing door is installed.

[0022] Top and side component assembly: An inlet 2 is opened at the top of the tank 1, and the inlet 2 is equipped with a sealing cap to ensure the tank's airtightness; at the same time, a pressure valve 3 is installed at the top, with a pressure setting range of 0.01-0.2MPa, used to automatically regulate the pressure inside the tank to avoid abnormal pressure affecting fermentation. Temperature sensors 4, pH detection devices 5, and vacuum interfaces 6 are installed at different heights on the side of the tank 1, respectively. The probe of the temperature sensor 4 passes through the tank 1 to ensure accurate temperature detection; the detection probe of the pH detection device 5 is close to the top of the fermentation broth isolation tank 11 to monitor the pH of the fermentation broth in real time; the vacuum interface 6 is connected to an external vacuum pump through a pipeline.

[0023] Support structure fixing: Symmetrical support frames 14 are welded around the tank body 1. The support frames 14 are made of stainless steel and have anti-slip pads at the bottom to ensure stable placement of the device. The compressor 9 is fixed to the support frames 14 with bolts, maintaining a reasonable distance between the compressor 9 and the tank body 1 for easy heat dissipation and maintenance.

[0024] II. Fermentation Operation Steps Pre-treatment and loading: Select fresh coffee cherries that are uniformly ripe, undamaged, and free from mold. After removing impurities, open the sealing cap of the feed inlet 2 at the top of container 1 and slowly pour the fresh coffee cherries into container 1 through feed inlet 2. The amount poured in should not exceed 80% of the volume of container 1 to avoid the cherries piling up and being squeezed during fermentation. After pouring, close and tighten the sealing cap of feed inlet 2 to ensure that container 1 is sealed.

[0025] Vacuum environment setup: Connect an external vacuum pump via vacuum interface 6 and start the pump to evacuate the inside of tank 1, reducing the oxygen content to below 1% to achieve anaerobic fermentation conditions. Once the vacuum level is achieved, close the control valves of the vacuum pump and vacuum interface 6 to maintain an anaerobic environment inside tank 1.

[0026] Fermentation process control: Temperature monitoring and cooling (cooling via circulating coolant): After fermentation begins, the temperature inside the tank is monitored in real time by temperature sensor 4, and temperature data is recorded every hour. After 12 hours of fermentation, the center temperature inside the tank gradually rises. When the temperature reaches 30℃, compressor 9 is started, and cooling plate 8 generates cooling energy, which is then transported to cooling pipe 13 through circulation pipe 7 to cool the fresh fruit inside the tank. During the cooling process, the power of compressor 9 is adjusted according to the feedback data from temperature sensor 4 to stabilize the temperature inside the tank between 10-30℃, avoiding excessively high temperatures that could cause the fresh fruit to ferment and produce a putrid smell, or excessively low temperatures that could affect fermentation efficiency.

[0027] pH monitoring: The pH value of the fermentation broth is monitored in real time using a pH detection device 5. During normal fermentation, the pH value should be maintained between 3.8 and 4.7. If the pH value is lower than 3.8, it indicates over-fermentation, and the fermentation temperature can be appropriately lowered; if the pH value is higher than 4.7, it indicates under-fermentation, and the fermentation temperature can be appropriately increased or the fermentation time extended.

[0028] Pressure regulation: During fermentation, a small amount of gas will be generated inside the tank, causing the pressure to rise. When the pressure inside the tank exceeds 0.2 MPa, pressure valve 3 will automatically open to release pressure; when the pressure drops to 0.01 MPa, pressure valve 3 will automatically close to ensure that the pressure inside the tank remains stable within a safe range.

[0029] Fermentation liquid separation and treatment: During the fermentation process, a small amount of juice flowing out of the fresh coffee fruit gathers at the bottom of the tank 1 and flows towards the solid-liquid separator 12 along the inclined angle of the fermentation liquid isolation tank 11. The juice flows into the bottom of the fermentation liquid isolation tank 11 through the filter screen of the solid-liquid separator 12. The sealed door of the discharge port 10 can be opened periodically to discharge the fermentation liquid and avoid the accumulation of fermentation liquid, which would cause the fresh fruit to be over-soaked and fermented.

[0030] Fermentation Completion and Discharge: After 72 hours of anaerobic fermentation in the tank, the fresh coffee cherries complete their transformation from fresh to ripe cherries. Once fermentation is complete, first open the control valve of vacuum interface 6 to introduce a small amount of sterile air into tank 1 to balance the pressure inside and outside the tank. Then, open the sealed door of discharge port 10 and remove the solid-liquid separator 12. The fermented, whole ripe coffee cherries are discharged from discharge port 10 along the inclined angle of the fermentation liquid isolation tank 11. During discharge, avoid violent impacts to ensure the coffee cherry skin remains intact.

[0031] III. Equipment Maintenance and Upkeep After each fermentation is completed, promptly clean the inside of tank 1, cooling pipe 13, fermentation liquid isolation tank 11, and solid-liquid separator 12, rinse them with clean water to remove any remaining pulp, juice, or other impurities, and then disinfect them with food-grade disinfectant. After disinfection, rinse them with clean water and let them air dry to avoid residual disinfectant affecting the next fermentation.

[0032] Regularly check the sealing of cooling pipe 13, circulation pipe 7 and flange joints. If leakage is found, replace the gasket or repair the pipeline in time.

[0033] Regularly calibrate the temperature sensor 4 and pH detection device 5 to ensure accurate detection data; regularly check the operating status of the compressor 9 and vacuum pump, add lubricating oil in time, and clean the dust on the equipment surface to ensure normal operation of the equipment.

[0034] When the device is not in use for a long period of time, the inside of tank 1 should be wiped dry, all valves should be closed, dust and moisture prevention measures should be taken, and it should be placed in a well-ventilated and dry environment.

[0035] This embodiment, through the above assembly process and operation steps, can achieve efficient and stable anaerobic dry fermentation of fresh coffee cherries. The fermented coffee cherries have intact skins, the coffee beans have a balanced flavor, and it can meet the needs of large-scale production, effectively solving many drawbacks of traditional fermentation methods.

[0036] The above embodiments merely illustrate implementation methods of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention.

Claims

1. A coffee fruit vertical fermentation tank comprising a tank body (1), characterized in that: The inside of the tank body (1) is provided with a cooling pipe (13), both ends of the cooling pipe (13) are connected with a refrigeration disc (8) through a circulating pipe (7), the refrigeration disc (8) is connected with a compressor (9), the bottom of the tank body (1) is connected with a fermentation liquid isolation barrel (11), the inside of the fermentation liquid isolation barrel (11) is provided with a solid-liquid separator (12), one end of the fermentation liquid isolation barrel (11) is provided with a discharge port (10), a sealing door is installed on the discharge port (10), and the top of the tank body (1) is provided with a feeding port (2).

2. The coffee fruit vertical fermentation tank according to claim 1, characterized in that: The side of the tank body (1) is also provided with a temperature sensor (4), a PH detection device (5) and a vacuum interface (6).

3. The coffee fruit vertical fermentation tank according to claim 1, characterized in that: The top of the tank body (1) is provided with a pressure valve (3).

4. The coffee fruit vertical fermentation tank of claim 1, wherein: The side of the tank body (1) is welded with a support frame (14).

5. The coffee fruit vertical fermentation tank of claim 1, wherein: The angle between the fermentation liquid isolation barrel (11) and the bottom of the tank body (1) is 95-130 degrees.

6. The coffee fruit vertical fermentation tank of claim 4, wherein: The compressor (9) is installed on the support frame (14).

7. A method of fermentation of coffee cherries, characterized in that: The vertical fermentation tank for coffee fresh fruits is implemented by adopting any one of the coffee fresh fruits vertical fermentation tank in claims 1-6, and the specific steps are as follows: Step 1: pretreatment and tank feeding: select coffee fresh fruits with consistent maturity, no damage and no mildew, remove impurities, open the sealing cover of the feeding port (2) at the top of the tank body (1), slowly pour the coffee fresh fruits into the tank body (1) through the feeding port (2), the pouring amount is not more than 80% of the volume of the tank body (1), so as to avoid the fresh fruits from being squeezed during the fermentation process, after the pouring is completed, close the sealing cover of the feeding port (2) and lock it, and ensure that the tank body (1) is sealed; Step 2: vacuum environment construction: connect an external vacuum pump through the vacuum interface (6), start the vacuum pump to perform vacuumizing treatment on the inside of the tank body (1), so that the oxygen content in the tank is less than 1%, so as to achieve the anaerobic fermentation condition; after the vacuum degree reaches the standard, close the control valve of the vacuum pump and the vacuum interface (6), and keep the anaerobic environment in the tank body (1); Step 3: fermentation process control: Step 3.1: temperature monitoring and cooling: after the fermentation starts, the temperature in the tank is monitored in real time through the temperature sensor (4), and the temperature data is recorded once every 1 hour; after 12 hours of fermentation, the central temperature in the tank gradually rises, when the temperature reaches 30℃, the compressor (9) is started, the refrigeration disc (8) generates cold energy, which is transported to the cooling pipe (13) through the circulating pipe (7), so as to cool the fresh fruits in the tank; during the cooling process, the power of the compressor (9) is adjusted according to the feedback data of the temperature sensor (4), so as to stably control the temperature in the tank at 10-30℃, so as to avoid that the high temperature causes the fermented fresh fruits to produce a rancid smell, or the low temperature affects the fermentation efficiency; Step 3.2: acid-base value monitoring: the PH value of the fermentation liquid is monitored in real time through the PH detection device (5), the PH value should be maintained at 3.8-4.7 during the normal fermentation process; if the PH value is lower than 3.8, it means that the fermentation is excessive, and the fermentation temperature can be appropriately reduced; if the PH value is higher than 4.7, it means that the fermentation is insufficient, and the fermentation temperature or time can be appropriately increased. Step 3.3: Pressure regulation: During the fermentation process, a small amount of gas is generated in the tank, causing the pressure to rise; when the pressure in the tank exceeds 0.2 MPa, the pressure valve (3) automatically opens to release pressure; when the pressure drops to 0.01 MPa, the pressure valve (3) automatically closes, ensuring that the pressure in the tank is stable within a safe range; Step 4: Fermentation liquid separation and treatment: During the fermentation process, a small amount of juice from the coffee fresh fruit collects at the bottom of the tank (1) and flows towards the solid-liquid separator (12) along the inclined angle of the fermentation liquid isolation barrel (11). The juice flows through the filter screen of the solid-liquid separator (12) into the bottom of the fermentation liquid isolation barrel (11). The sealing door of the discharge port (10) can be opened regularly to discharge the fermentation liquid to prevent the fresh fruit from being over-soaked during fermentation due to the accumulation of fermentation liquid. Step 5: Fermentation completion and discharge: After 72 hours of anaerobic fermentation of coffee fresh fruit in the tank, the transformation from fresh fruit to ripe fruit is complete. After the fermentation is complete, first open the control valve of the vacuum interface (6) to balance the pressure inside and outside the tank (1) by introducing a small amount of sterile air into the tank (1). Then open the sealing door of the discharge port (10) to remove the solid-liquid separator (12). The fermented whole coffee ripe fruit is discharged from the discharge port (10) along the inclined angle of the fermentation liquid isolation barrel (11). Avoid violent impact during the discharge process to ensure the integrity of the coffee fruit skin.

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