Coffee fresh fruit anaerobic fermentation flavor directional regulation and control method

By using a differentiated design of a sodium alginate-chitosan pH-responsive microcapsule system, the contradiction between inoculation method and anaerobic maintenance in coffee anaerobic fermentation was resolved, enabling the timed and sequential release of lactic acid bacteria, yeast, and acetic acid bacteria, thus improving coffee flavor and safety and simplifying the operation process.

CN122074574APending Publication Date: 2026-05-26SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI +2
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Patent Information

Application Number
CN202610262924.1
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-03-05
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

In existing technologies, there is a contradiction between inoculation methods and anaerobic maintenance during coffee anaerobic fermentation. The coupling mechanism between microbial metabolic needs and pH change window is lacking, and existing microencapsulation technologies cannot achieve gradient release of different microorganisms during coffee fermentation.

Method used

The sodium alginate-chitosan pH-responsive microcapsule system is adopted. Through the differentiated design of the number of wall material layers, the lactic acid bacteria, yeast and acetic acid bacteria are released sequentially within their respective optimal pH windows during coffee fermentation. The natural pH drop during fermentation is utilized to avoid opening the can and maintain the anaerobic environment.

Benefits of technology

It enables the automatic sequential release of three strains, improves flavor complexity and batch consistency, reduces the risk of OTA contamination, simplifies the operation process, and improves food safety and production efficiency.

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Abstract

The invention relates to the technical field of coffee processing, and particularly discloses a method for directionally regulating and controlling the anaerobic fermentation flavor of fresh coffee fruits, which comprises the following steps of: constructing single-layer, double-layer and three-layer wall material microcapsules by using sodium alginate and chitosan to respectively embed lactic acid bacteria, saccharomycetes and acetic bacteria; the three kinds of microcapsules are put into a sealed anaerobic fermentation container at a time and then sequentially release strains along with natural decrease of pH, metabolism relay is achieved, can opening is not needed in the whole process, and flavor improvement and food safety are both considered.
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