A coffee fruit, fruit peel multi-strain synergistic fermentation equipment and process based on flavor guidance

Abstract

The present application relates to the technical field of coffee processing, in particular to a coffee fresh fruit and fruit peel multi-strain synergistic fermentation equipment and process based on flavor guidance, comprising a fermentation tank main body, a stirring system, a temperature control system, a gas management system, a sensor integrated module, a multi-channel bacterial agent adding module and a control unit; the gas management system comprises an inert gas source, a sterile air source and a gas path control valve group for switching the gas path, which are communicated with the inside of the fermentation tank main body through pipelines; the multi-channel bacterial agent adding module comprises at least three independent bacterial agent storage tanks and a metering pump connected with the bottom discharge pipe of each bacterial agent storage tank. The present application can compound bacterial agents according to the preset viable count ratio through the cooperation of the three independent bacterial agent storage tanks and the high-precision metering pump; under the program driving of the control unit, the whole automatic switching fermentation process path from the establishment of the absolute anaerobic environment by nitrogen replacement to the switching of the sterile air and the maintenance of the set dissolved oxygen concentration can be completed by one key.

Description

Technical Field

[0001] This invention relates to the field of coffee processing technology, specifically to a flavor-oriented co-fermentation device and process for multiple strains of coffee cherries and peels. Background Technology

[0002] Traditional coffee cherry and skin processing, whether sun-dried, washed, or honey-processed, relies heavily on the indigenous microbial community in the natural environment for its core fermentation process. This natural fermentation method has significant inherent drawbacks: the process is uncontrollable, flavor quality fluctuates greatly and is prone to homogenization, and it often produces undesirable flavors such as earthy taste, excessive acetic acid, or spoilage due to contamination by other microorganisms.

[0003] Patent application CN202321718321.6 discloses a coffee fermentation device utilizing microbial oxygenation, comprising a tank. A funnel is fixedly mounted at the bottom of the tank, and supporting legs are fixedly mounted on the outer wall of the funnel. A top cover is fixedly mounted on the inner wall of the top of the tank, and a stirring mechanism and a feed inlet are fixedly mounted on the top of the top cover. An arc groove is formed on the top of the top cover, and a filter plate moving mechanism is installed along the outer edge of the tank. Oxygen is transmitted to a gas supply pipe via an oxygenation pump, and then enters a gas distribution pipe. Oxygen is discharged from several gas outlet holes, ensuring a large amount of oxygen is evenly introduced into the tank. This solves the problem of low fermentation efficiency caused by the existing oxygenation devices in coffee fermentation equipment, which typically insert a single pipe into the tank with the outlet not located in the center, resulting in poor oxygenation of the tank interior.

[0004] At the equipment level, patent application CN202321718321.6 discloses a coffee fermentation device that utilizes microbial oxygenation. Its core improvement lies in the design of a gas distribution pipe and an outlet hole, which attempts to solve the problems of uneven oxygen distribution, poor oxygenation effect, and thus affect fermentation efficiency caused by traditional single-pipe aeration.

[0005] However, such equipment only solves the basic physical problem of "uniform oxygen supply." Its design logic remains focused on supporting traditional aerobic or facultative anaerobic fermentation, and it completely fails to meet the needs of modern flavor-oriented fermentation processes that are "based on specific strain combinations, follow strict anaerobic and aerobic time sequences, and are precisely controlled with real-time biochemical parameter feedback." Therefore, there is a lack of dedicated equipment to match these processes and achieve stable, reliable, and repeatable large-scale production. Summary of the Invention

[0006] In order to overcome the defects in the prior art, the purpose of this invention is to provide a flavor-oriented multi-strain co-fermentation equipment and process for fresh coffee fruit and peel, so as to solve the problems mentioned in the background art.

[0007] To achieve the above objectives, on the one hand, the present invention provides a flavor-oriented multi-strain co-fermentation device for fresh coffee fruit and peel, including a fermentation tank body, the tank wall having a jacket layer, and a circulation pipeline provided in the jacket layer for introducing a heat-conducting liquid medium for temperature control. The stirring system is located on the central axis of the fermenter body and its rotation speed is adjustable. The temperature control system includes several temperature sensors and a thermoelectric temperature control module located on the circulation pipeline; The gas management system includes an inert gas source, a sterile air source, and a gas path control valve group for switching gas paths, all connected to the interior of the fermenter via pipelines. The sensor integration module, including at least one online dissolved oxygen sensor, an online soluble solids sensor, and an online pH sensor, is located inside the top of the fermenter body; A multi-channel microbial agent dosing module includes at least three independent microbial agent storage tanks and a metering pump connected to the bottom discharge pipe of each of the microbial agent storage tanks; The control unit is electrically connected to the stirring system, thermoelectric temperature control module, gas path control valve group, online dissolved oxygen sensor and metering pump. The control unit is configured to execute a program that includes anaerobic fermentation mode and aerobic fermentation mode, and in aerobic fermentation mode, adjust the gas supply of the sterile air source and the rotation speed of the stirring system according to the feedback signal of the online dissolved oxygen sensor.

[0008] As a further improvement to this technical solution, the main body of the fermentation tank is made of food-grade stainless steel with a cylindrical conical bottom structure. The inner layer of the fermentation tank body is a polished surface that contacts the material, the middle layer is a jacket layer for circulating heat transfer medium for precise temperature control, and the outer layer is a heat insulation layer.

[0009] As a further improvement to this technical solution, the stirring system adopts a multi-stage paddle agitator driven by a top motor. The main shaft of the motor extends into the interior of the fermentation tank, and turbine-type and anchor-type agitators are arranged from top to bottom.

[0010] As a further improvement to this technical solution, the gas management system also includes a pressure sensor and a pressure valve located on the top of the fermenter body, both of which are electrically connected to the control unit.

[0011] As a further improvement to this technical solution, the top side wall of the fermenter body is connected to a vent pipe, and the gas path control valve group consists of a Y-shaped pipe and a pair of solenoid valves. The two solenoid valves are respectively installed on the branch pipes of the Y-shaped pipe, wherein one branch pipe of the Y-shaped pipe is connected to a nitrogen generator, and the other branch pipe of the Y-shaped pipe is connected to an air compressor.

[0012] As a further improvement to this technical solution, a feeding cover is installed on one side of the top surface of the fermentation tank body, and an installation port is opened on the other side of the top surface of the fermentation tank body for embedding and installing a sensor integrated module.

[0013] On the other hand, the present invention provides a flavor-oriented co-fermentation process for multiple strains of coffee cherries and peels, using the aforementioned flavor-oriented co-fermentation equipment for multiple strains of coffee cherries and peels, comprising the following steps: S1. Inoculation stage: After mixing fresh coffee cherries and peels with water, a compound fermentation agent is added, which is composed of brewer's yeast, lactobacillus plantarum and Bacillus subtilis in a live cell ratio of (4.5-5.5):(2.5-3.5):(1.5-2.5). S2, Anaerobic fermentation stage: fermentation is carried out in an absolutely anaerobic environment at 25-28°C for 48-72 hours, with gentle stirring during the process; S3, Aerobic fermentation stage: After step S2, sterile air is introduced into the fermentation system to control the dissolved oxygen concentration at 2-4 mg / L, and fermentation continues at 26-30°C for 12-24 hours. S4. Fermentation terminated: Cool the fermentation system to below 15°C to terminate fermentation.

[0014] As a further improvement to this technical solution, the ratio of live bacteria counts of Saccharomyces cerevisiae, Lactobacillus plantarum, and Bacillus subtilis in step S1 is 5:3:2.

[0015] As a further improvement to this technical solution, in step S2, the anaerobic fermentation process is controlled by monitoring the changes in pH value and total soluble solids content of the fermentation system. When the pH value drops to 3.6-3.8 and the rate of decrease in total soluble solids content is less than 20% of the initial rate, the anaerobic fermentation stage is determined to be completed.

[0016] As a further improvement to this technical solution, in step S3, the dissolved oxygen concentration is monitored in real time and the aeration rate and stirring rate are adjusted accordingly to stably control the dissolved oxygen concentration within the range of 2-4 mg / L.

[0017] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. This flavor-oriented co-fermentation equipment and process for fresh coffee cherries and peels, incorporating multiple strains of microbial agents, integrates a multi-channel microbial agent dosing module and a programmed gas management system. Three independent microbial agent storage tanks, coupled with high-precision metering pumps, can compound microbial agents according to a preset live bacteria ratio. The integrated gas path control valve group, combining inert gas and sterile air sources, can automatically switch from establishing an absolutely anaerobic environment through nitrogen purging to introducing sterile air and maintaining a set dissolved oxygen concentration with a single button press, physically achieving a perfect anaerobic-to-aerobic process path.

[0018] 2. This flavor-oriented multi-strain co-fermentation equipment and process for fresh coffee cherries and peels dynamically adjusts the sterile air supply and stirring speed during the aerobic stage based on real-time data from online DO sensors. Simultaneously, the system analyzes data from online pH sensors and online refractometers in real time. When the pH drops to the target value and the sugar consumption rate decreases to the threshold, the system automatically determines the completion of the anaerobic stage and triggers the transition to the aerobic stage. This ensures that the process transition point is based on the actual biochemical reaction state rather than a fixed time, greatly improving the scientific nature of the control and the stability of the product. Attached Figure Description

[0019] The accompanying drawings described herein are for illustrative purposes only and are not intended to limit the scope of the invention in any way. Furthermore, the shapes and proportions of the components in the drawings are merely illustrative to aid in understanding the invention and do not specifically limit the shapes and proportions of the components. Those skilled in the art, guided by the teachings of this invention, will select various possible shapes and proportions to implement the invention according to specific circumstances.

[0020] Figure 1 This is a schematic diagram of the overall assembly structure of the present invention; Figure 2 This is a schematic diagram of the sensor integration module structure of the present invention; Figure 3 This is a general flow chart of the fermentation process of the fermentation equipment of the present invention; Figure 4 This is a flow chart of the anaerobic fermentation stage in the fermentation process of the present invention; Figure 5 This is a flow chart of the aerobic fermentation stage in the fermentation process of the present invention; The meanings of the labels in the diagram are as follows: 100. Fermentation tank body; 110. Feeding cover; 120. Installation port; 130. Pressure valve; 140. Vent pipe; 150. Gas control valve group; 200. Stirring system; 300. Microbial agent storage tank; 400. Sensor integrated module. Detailed Implementation

[0021] The details of the present invention can be more clearly understood by referring to the accompanying drawings and the description of specific embodiments. However, the specific embodiments of the present invention described herein are for illustrative purposes only and should not be construed as limiting the invention in any way. Under the teachings of this invention, those skilled in the art will conceive of any possible variations of the invention, all of which should be considered within the scope of the invention. The terms "installation" and "connection" should be interpreted broadly, referring to direct connection as well as indirect connection through an intermediate medium.

[0022] The terms "central axis," "vertical," "horizontal," "front," "rear," "upper," "lower," "left," "right," "top," "bottom," "inner," and "outer" used herein to indicate orientation or positional relationships are based on the orientation or positional relationships shown in the accompanying drawings and are used only for the convenience of describing the invention and simplifying the description, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. Furthermore, in the description of the invention, "a number" means two or more, unless otherwise explicitly specified.

[0023] Please see Figures 1-5 As shown, this invention provides a flavor-oriented, multi-strain co-fermentation device for fresh coffee cherries and peels, comprising a fermentation tank body 100, a stirring system 200, a temperature control system, a gas management system, a sensor integration module 400, a multi-channel microbial agent dosing module, and a control unit. The fermentation tank body 100 has a jacketed layer on its wall, within which a circulation pipeline is installed for introducing a heat-conducting liquid medium for temperature control. The fermentation tank body 100 is made of food-grade stainless steel with a cylindrical conical bottom structure. The inner layer of the fermentation tank body 100 is a polished surface in contact with the material, the middle layer is the jacketed layer for circulating the heat-conducting medium for precise temperature control, and the outer layer is an insulation layer. A feeding cover 110 is installed on one side of the top surface of the fermentation tank body 100. This cover is a mechanical seal cover used to maintain the fermentation tank body 100 in a sealed state after the material is added.

[0024] Furthermore, the stirring system 200 is located on the central shaft of the fermenter body 100, and its speed is adjustable. The stirring system 200 adopts a multi-stage impeller agitator driven by a top motor. The main shaft of the motor extends into the interior of the fermenter body 100, and turbine-type and anchor-type agitators are arranged from top to bottom. The specific agitator combination design takes into account both gentle mixing in the anaerobic stage, using anchor-type agitators to prevent sedimentation, and efficient gas-liquid mass transfer in the aerobic stage, using turbine-type agitators to increase dissolved oxygen, thus optimizing the physical environment of different fermentation stages.

[0025] Furthermore, the temperature control system includes several temperature sensors and a thermoelectric temperature control module located on the circulation pipeline; several temperature sensors are distributed on the inner wall of the fermenter body 100 to monitor the fermentation temperature.

[0026] Furthermore, the gas management system includes an inert gas source, a sterile air source, and a gas path control valve assembly 150 connected to the interior of the fermenter body 100 via pipelines; a vent pipe 140 is provided on the top side wall of the fermenter body 100, and the gas path control valve assembly 150 consists of a Y-shaped pipe and a pair of solenoid valves. The two solenoid valves are respectively installed on the branch pipes of the Y-shaped pipe. One branch pipe of the Y-shaped pipe is connected to a nitrogen generator to provide inert gas, which is introduced into the tank before the material is put in to replace the air and create an oxygen-deficient environment; the other branch pipe of the Y-shaped pipe is connected to an air compressor to provide oxygen and ensure the aerobic stage.

[0027] Furthermore, the gas management system also includes a pressure sensor and a pressure valve 130 located on the top of the fermenter body 100. Both the pressure sensor and the pressure valve 130 are electrically connected to the control unit to monitor the top pressure inside the tank and prevent overpressure during the anaerobic stage of gas production.

[0028] Furthermore, an installation port 120 is provided on the other side of the top surface of the fermenter body 100 for embedding and installing the sensor integration module 400. The sensor integration module 400 includes at least one online dissolved oxygen sensor, an online soluble solids sensor, and an online pH sensor, located inside the top of the fermenter body 100. The pH value provides feedback on the fermentation acid production process; the dissolved oxygen sensor strictly distinguishes and monitors the anaerobic and aerobic stages. The soluble solids sensor typically uses an online refractometer, and during measurement, an immersion probe is used to monitor sugar content changes and indicate substrate consumption. Sensors that need to contact the liquid in the tank have extended designs, such as the pH sensor, online soluble solids sensor, online dissolved oxygen sensor, and temperature sensor.

[0029] The fermentation liquid in the tank flows through a measuring prism of an immersion probe. A light source inside the immersion probe directs light of a specific wavelength onto the interface between the prism and the liquid. A high-precision photodetector array measures the critical angle of the reflected or refracted light. The built-in processor calculates the real-time refractive index based on the measured critical angle and outputs it to the control unit as a digital signal. This is existing technology and will not be described in detail here.

[0030] Furthermore, the multi-channel microbial agent dosing module includes at least three independent microbial agent storage tanks 300 and a metering pump connected to the bottom discharge pipe of each microbial agent storage tank 300; the three microbial agent storage tanks 300 respectively store activated yeast liquid, lactic acid bacteria liquid and Bacillus liquid; the metering pump automatically pumps the compound microbial agent into the fermenter body 100 according to a preset specific ratio to ensure the consistency and accuracy of inoculation.

[0031] Furthermore, the control unit is electrically connected to the stirring system 200, the thermoelectric temperature control module, the gas path control valve group 150, the online dissolved oxygen sensor, and the metering pump. The control unit is configured to execute a program that includes an anaerobic fermentation mode and an aerobic fermentation mode, and in the aerobic fermentation mode, adjust the gas supply of the sterile air source and the rotation speed of the stirring system 200 according to the feedback signal of the online dissolved oxygen sensor.

[0032] The control unit is an industrial PLC with a touch screen HMI as the control brain.

[0033] Control unit control strategies include program control, feedback control, and process termination; The program presets anaerobic stage parameters such as duration, temperature, and stirring speed, and presets aerobic stage parameters such as duration, temperature, online dissolved oxygen (DO) setting, and stirring speed.

[0034] The feedback information automatically adjusts the output of the circulating liquid for heating or cooling based on the set temperature. During the aerobic phase, the aeration rate and stirring speed are automatically adjusted based on the deviation between the real-time DO value and the set value to maintain the optimal DO level.

[0035] Based on pH / Total Soluble Solids (TSS) process judgment, the system can record pH and TSS change curves. The control unit records the saccharide value (Brix value) from the online refractometer every minute and plots the saccharide-time curve; the PLC calculates the saccharide consumption rate in real time by calculating the decrease in saccharide per unit time (Δ°Brix / Δt). A threshold is set when the current saccharide consumption rate drops below 20% of the initial rate, which is considered a "curve slowing down"; this signal is then ANDed with the signal indicating that the pH has reached the target value (e.g., 3.7) as a reliable instruction to automatically trigger the switch from the anaerobic stage to the aerobic stage. When the curve enters a plateau period or reaches a specific inflection point, such as when the pH drops to the set threshold or the TSS decrease rate slows down, the HMI can prompt the operator to perform a stage transition or terminate fermentation, reserving an interface for realizing "biomarker-based adaptive control".

[0036] In coffee fermentation broth, soluble sugars are the main component of TSS (Total Sugar Saturation), so the measured refractive index can accurately and linearly reflect the real-time changes in sugar content. The flavor-oriented co-fermentation process for fresh coffee cherries and peels using the aforementioned flavor-oriented co-fermentation equipment includes the following steps: S1. In the inoculation stage, fresh coffee cherries and peels are mixed with water and then inoculated with a compound fermentation agent composed of brewer's yeast, lactobacillus plantarum and Bacillus subtilis in a live cell ratio of 4.5-5.5:2.5-3.5:1.5-2.5; preferably, the live cell ratio of brewer's yeast, lactobacillus plantarum and Bacillus subtilis is 5:3:2.

[0037] S2, Anaerobic Fermentation Stage: Fermentation is carried out at 25-28°C for 48-72 hours under an absolutely anaerobic environment, with gentle stirring during the process. The anaerobic fermentation process is controlled by monitoring the changes in pH and total soluble solids content of the fermentation system. When the pH drops to 3.6-3.8 and the rate of decrease in total soluble solids content is less than 20% of the initial rate, the anaerobic fermentation stage is considered complete.

[0038] S3, Aerobic Fermentation Stage: After step S2, sterile air is introduced into the fermentation system to control the dissolved oxygen concentration at 2-4 mg / L, and fermentation continues at 26-30°C for 12-24 hours. The dissolved oxygen concentration is stably controlled within the range of 2-4 mg / L by real-time monitoring of the dissolved oxygen concentration and feedback adjustment of the aeration rate and stirring rate.

[0039] S4. Fermentation terminated: Cool the fermentation system to below 15°C to terminate fermentation.

[0040] Example: Fermentation Experiment of Fresh Coffee Cherries Ingredients: Fresh Arabica coffee cherries, uniformly ripe. Microbial strains: Saccharomyces cerevisiae, Lactobacillus plantarum, and Bacillus subtilis, all isolated from premium coffee-growing regions and functionally screened.

[0041] Equipment: Fermentation equipment using the present invention.

[0042] Process: a) Feeding: Put 100kg of fresh coffee cherries and 50L of sterile water into the main body of the fermentation tank 100.

[0043] b) Inoculation: Through the multi-channel bacterial agent addition module, the activated bacterial solutions of the above three bacteria are simultaneously pumped in at a live bacteria ratio of 5:3:2, with the total inoculation amount being 5% of the material weight.

[0044] c) Anaerobic fermentation: The control unit starts the "anaerobic mode". After purging the air with nitrogen for 2 minutes, the air intake is turned off to maintain a slight positive pressure inside the tank. The temperature is set to 28°C, and the anchor-type agitator is used to stir intermittently at 10 rpm for 5 minutes, then stopped for 25 minutes; fermentation lasts for 60 hours.

[0045] d) Aerobic fermentation: When the online pH sensor shows that the pH has dropped to 3.7 and the sugar content decrease curve slows down, the control unit automatically switches to "aerobic mode". Nitrogen supply is stopped, and the air compressor is turned on to provide a sterile air source. Dissolved oxygen (DO) is stabilized at 3±0.5 mg / L through dissolved oxygen feedback control, mainly by adjusting the aeration flow rate; the temperature is adjusted to 28°C, and the stirring is increased to 25 rpm for continuous operation; fermentation lasts for 18 hours.

[0046] e) Termination: Activate the cooling function of the thermoelectric temperature control module to cool the material to 12°C within 1 hour, stop stirring and aeration, and discharge the fermented coffee cherries for subsequent degumming and drying.

[0047] Comparative Example Comparative Example 1: Natural Fermentation - Traditional Washing Method. Fresh fruit from the same batch was fermented in an open cement tank with water, relying on environmental microorganisms. The fermentation time was approximately 72 hours, calculated from the completion of degumming.

[0048] Comparative Example 2: Single-strain fermentation. Only 5% of the above-mentioned brewing yeast was inoculated and fermented in a sealed tank at 28°C for 60 hours without an aerobic phase.

[0049] Results and Analysis: a) Fermentation process monitoring data: Fermentation stage Time (h) pH value Total soluble solids (°Brix) Main volatile substances anaerobic stage initiation 0 5.8 12.5 Ethanol: Low; Lactic acid: Not detected; Ethyl acetate: Not detected; Anaerobic phase ended 60 3.7 6.2 Ethanol: High (growth > 10 times from the starting point); Lactic acid: High; Ethyl acetate: Low (small amount produced); End of aerobic phase 78 3.8 5.8 Ethanol: Moderate (partially consumed); Lactic acid: Moderate (partially converted); Ethyl acetate: Significantly increased (>5 times increase compared to the end of anaerobic digestion); Other esters (such as ethyl hexanoate, ethyl octanoate): Detectable Data shows that the process of this invention achieves the preset metabolic pathway of "ethanol and lactic acid generation → ester conversion".

[0050] b) Sensory evaluation of green coffee beans (SCA standard): Blind tasting evaluation was conducted by 3 Q-Graders, and the results were averaged.

[0051] c) Microbiological safety: No coliform bacteria or pathogenic molds were detected at the fermentation endpoint of the process of this invention. In contrast, a small number of mold spores were detected in Comparative Example 1 during the middle stage of fermentation.

[0052] It should be noted that the above embodiments are only for illustrating the technical concept and features of the present invention, and are intended to enable those skilled in the art to understand the content of the present invention and implement it accordingly. They should not be used to limit the scope of protection of the present invention. All equivalent changes or modifications made in accordance with the spirit and essence of the present invention should be covered within the scope of protection of the present invention.

Claims

1. A flavor-oriented, multi-strain co-fermentation device for fresh coffee cherries and peels, characterized in that: It includes a fermenter body (100), whose tank wall has a jacket layer, and a circulation pipeline is provided in the jacket layer for introducing a heat-conducting liquid medium for temperature control; A stirring system (200) is located on the central shaft of the fermenter body (100), and its rotation speed is adjustable; The temperature control system includes several temperature sensors and a thermoelectric temperature control module located on the circulation pipeline; The gas management system includes an inert gas source, a sterile air source, and a gas path control valve group (150) connected to the interior of the fermenter body (100) via pipelines. The sensor integration module (400) includes at least one online dissolved oxygen sensor, an online soluble solids sensor and an online pH sensor, and is located inside the top of the fermenter body (100); A multi-channel microbial agent dosing module includes at least three independent microbial agent storage tanks (300) and a metering pump connected to the bottom discharge pipe of each of the microbial agent storage tanks (300); The control unit is electrically connected to the stirring system (200), the thermoelectric temperature control module, the gas path control valve group (150), the online dissolved oxygen sensor (51), and the metering pump. The control unit is configured to execute a program that includes an anaerobic fermentation mode and an aerobic fermentation mode, and in the aerobic fermentation mode, adjust the gas supply of the sterile air source and the rotation speed of the stirring system (200) according to the feedback signal of the online dissolved oxygen sensor (51).

2. The flavor-oriented multi-strain co-fermentation equipment for fresh coffee cherries and peels according to claim 1, characterized in that: The fermentation tank body (100) is made of food-grade stainless steel with a cylindrical cone bottom structure. The inner layer of the fermentation tank body (100) is a polished surface that contacts the material, the middle layer is a jacket layer for circulating heat transfer medium for precise temperature control, and the outer layer is a heat insulation layer.

3. The flavor-oriented multi-strain co-fermentation equipment for fresh coffee cherries and peels according to claim 2, characterized in that: The stirring system (200) adopts a multi-stage paddle agitator driven by a top motor. The main shaft of the motor extends into the interior of the fermenter body (100), and a turbine agitator and an anchor agitator are arranged from top to bottom.

4. The flavor-oriented multi-strain co-fermentation equipment for fresh coffee cherries and peels according to claim 3, characterized in that: The gas management system also includes a pressure sensor and a pressure valve (130) located on the top of the fermenter body (100), both of which are electrically connected to the control unit.

5. The flavor-oriented multi-strain co-fermentation equipment for fresh coffee cherries and peels according to claim 4, characterized in that: The top side wall of the fermenter body (100) is connected to a vent pipe (140). The gas path control valve group (150) consists of a Y-shaped pipe and a pair of solenoid valves. The two solenoid valves are respectively installed on the branch pipes of the Y-shaped pipe. One branch pipe of the Y-shaped pipe is connected to a nitrogen generator, and the other branch pipe of the Y-shaped pipe is connected to an air compressor.

6. The flavor-oriented multi-strain co-fermentation equipment for fresh coffee cherries and peels according to claim 5, characterized in that: A feeding cover (110) is installed on one side of the top surface of the fermentation tank body (100), and an installation port (120) is opened on the other side of the top surface of the fermentation tank body (100) for embedding and installing a sensor integrated module (400).

7. A flavor-oriented co-fermentation process for coffee cherries and peels using multiple strains, comprising the flavor-oriented co-fermentation equipment for coffee cherries and peels as described in claim 6, characterized in that... Includes the following steps: S1. Inoculation stage: After mixing fresh coffee cherries and peels with water, a compound fermentation agent is added, which is composed of brewer's yeast, lactobacillus plantarum and Bacillus subtilis in a live cell ratio of (4.5-5.5):(2.5-3.5):(1.5-2.5). S2, Anaerobic fermentation stage: fermentation is carried out in an absolutely anaerobic environment at 25-28°C for 48-72 hours, with gentle stirring during the process; S3, Aerobic fermentation stage: After step S2, sterile air is introduced into the fermentation system to control the dissolved oxygen concentration at 2-4 mg / L, and fermentation continues at 26-30°C for 12-24 hours. S4. Fermentation terminated: Cool the fermentation system to below 15°C to terminate fermentation.

8. The flavor-oriented multi-strain co-fermentation process for fresh coffee cherries and peels according to claim 7, characterized in that: In step S1, the ratio of live bacteria counts of Saccharomyces cerevisiae, Lactobacillus plantarum, and Bacillus subtilis is 5:3:

2.

9. The flavor-oriented multi-strain co-fermentation process for fresh coffee cherries and peels according to claim 8, characterized in that: In step S2, the anaerobic fermentation process is controlled by monitoring the changes in pH value and total soluble solids content of the fermentation system. When the pH value drops to 3.6-3.8 and the rate of decrease in total soluble solids content is less than 20% of the initial rate, the anaerobic fermentation stage is determined to be completed.

10. The flavor-oriented multi-strain co-fermentation process for fresh coffee cherries and peels according to claim 9, characterized in that: In step S3, the dissolved oxygen concentration is monitored in real time and the aeration rate and stirring rate are adjusted accordingly to keep the dissolved oxygen concentration stably controlled within the range of 2-4 mg / L.

Images