CN101530148A

CN101530148A - Method for fermenting coffee by Pu'er tea liquid

Info

Publication number: CN101530148A
Application number: CN200910094379A
Authority: CN
Inventors: 王乐观; 盛军; 付学奇; 王军; 周春
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-04-21
Filing date: 2009-04-21
Publication date: 2009-09-16
Anticipated expiration: 2029-04-21
Also published as: CN101530148B

Abstract

The invention provides a method for fermenting coffee by Pu'er tea liquid. The method is characterized in that coffee material is put into Pu'er tea concentrated solution after being washed; the coffee material is fermented for 24-48 hours in the concentrated solution at the temperature of 30-45 DEG C; peeling or/and decrustation and washing are carried out on the coffee material; then the coffee material is dried until the moisture content is below 12%; finally the coffee product is obtained after sifting and grading. In the invention, more than 200 substances such as aldehyde, ketone, alcohols, linalool and the like generated in the process of fermenting the coffee material by the Pu'er ripe tea liquid are used for strengthening aroma of the coffee; meanwhile, fresh pineapple juice, fresh olive juice and fresh milk are added to accelerate the fermentation of the coffee, enhance sweetness thereof, improve protein content of the coffee, facilitate the coffee to have unique aroma; so that the aftertaste of the coffee is sweet and the mouthfeel features smoothness creaminess and unique style, thus effectively improving quality and nutrient contents of the coffee.

Description

Method with fermenting coffee by Pu'er tea liquid

Technical field

The present invention relates to a kind of fermentation process, especially a kind of method with fermenting coffee by Pu'er tea liquid fresh fruit, the dried beans of coffee belongs to the plant fermentation technical field.

Background technology

Arabica coffee is a kind of kind of uniqueness, mainly finishes card mutation and Ka Dimo series of products based on iron.The advantageous geographical environment weather in Yunnan has formed the distinctive quality of Yunnan arabiancoffee, and is dense and not bitter, fragrant and not strong, also has the peculiar flavour of some fruity.World-class coffee expert opinion Yunnan coffee is the best coffee in the whole world.The processing method of at present the coffee fresh fruit being made coffee bean has two kinds, and promptly traditional wet method processing and dry process for the processing of the many employings of I and II fruit wet method, adopt dry process for three grades of fruits.Wet method processing be with the coffee fresh fruit after washing, decortication, put into fermentation vat, natural conditions bottom fermentation 48～72 hours, afterwards after cleaning, immersion, drying, shell again, screen and divide grade packaged, the advantage that it possessed is that process time is short, and processing capacity is big, easily loses but shortcoming is a fragrance ingredient; Dry process be with three grades of fresh fruits after drying or drying in the shade naturally, again with promptly getting coffee product after the hulling machine shelling.The advantage of dry process is the fragrance ingredient that can keep in the coffee, and shortcoming is that process time is oversize, and drying in the shade especially naturally needs 1-2 month time, is difficult to meet the need of market, and therefore, is necessary prior art is improved.

Summary of the invention

The object of the present invention is to provide a kind of method,, shorten process time, enhance productivity and utilization rate of equipment and installations, reduce production costs to improve the quality of coffee with fermenting coffee by Pu'er tea liquid fresh fruit or the dried beans of coffee.

The present invention realizes by following technical proposal: a kind of method with fermenting coffee by Pu'er tea liquid is characterized in that through the following step:

Preparing of A, Pu'er tea fermentation mother liquor: press Pu'er tea: the mass ratio of water=1:6～12, water is joined in the Pu'er tea, isolated by filtration tea delivery liquid and tealeaves were boiled in heating 2～4 hours; Press tealeaves: the mass ratio of water=1:3～6, add water in the tealeaves after filtration, heating was boiled 0.5～1 hour, filtered, and waste merges secondary filtrate, and it is standby to be concentrated into 2～4 Baumes;

B, the coffee material cleaned after, pu'er tea concentrated liquid to the liquid level of putting into the A step soaked the coffee material, in temperature was under 30～45 ℃ the condition, to ferment 24～48 hours; Perhaps

The fermentation mixed liquor of putting into following mass ratio is to soaking the coffee material: coffee material: the pu'er tea concentrated liquid of A step: pineapple juice: olive juice: milk=1: 0.13～0.30: 0.01～0.05: 0.01～0.05:0.01～0.02; Be under 30～45 ℃ the condition, to ferment 24～48 hours in temperature;

C, coffee material that the B step was fermented through decortication or/and shelling, clean after, be dried to moisture below 12%, promptly get coffee product behind the sieving and grading.

The decortication of the coffee of described C step, shelling are all finished in the prior art the conventional peeling machine, hulling machine.

Described Pu'er tea is commercial Pu'er cooked tea.

Described coffee material is the coffee fresh fruit, perhaps the dried beans of coffee.

The pineapple juice of described B step, olive juice, milk adopt fresh pure pineapple juice, pure olive juice, plain chocolate, to increase the fragrance of coffee product, promote fermentation.

The present invention has following advantage and effect: adopt such scheme, more than 200 kind of materials such as the aldehyde that available Pu'er cooked tea liquid produces during the fermentation, ketone, alcohols, linalool, the fragrance of reinforcement coffee; Perhaps use the mixed liquor of pu'er tea concentrated liquid and fresh pineapple juice, fresh olive juice and fresh milk, can not only quicken the fermentation of coffee, shorten fermentation time, impel the conversion of starch to sugar part, and can reduce content of caffeine in the coffee, reduce coffee strong impulse flavor and bitter taste, increase sweet taste, promote the protein content in the coffee, make the coffee that processes have unique aromatic flavor, and tart flavour slightly, the aftertaste sweetness, and having soft and smooth blurt out, the mouthfeel that graceful bearing is unique effectively promotes the quality and the nutritional labeling of coffee.

The specific embodiment

Below in conjunction with embodiment the present invention is described further.

Embodiment 1

The used Pu'er tea of present embodiment is the Pu'er tea (ripe tea) that sky, Pu'er, Yunnan good fortune economy and trade Co., Ltd produces, and concrete steps are as follows:

Preparing of A, Pu'er tea fermentation mother liquor: press earlier Pu'er tea: the mass ratio of water=1: 12, water is joined in the Pu'er cooked tea, heat and boiled 2 hours, separate tea delivery liquid and tealeaves after filtration; Press tealeaves again: the mass ratio of water=1: 3, add water in the tealeaves after filtration, heating was boiled 1 hour, and after filtration, waste merges filtrate twice, and it is standby to be concentrated into 3 Baumes;

B, the coffee fresh fruit cleaned after, pu'er tea concentrated liquid to the liquid level of putting into the A step soaked the coffee fresh fruit, in temperature was under 30 ℃ the condition, to ferment 48 hours;

C, coffee fresh fruit that the B step was fermented clean after the peeling machine of prior art is peeled, dry to moisture below 12%, with the hulling machine of prior art shell handle after, through screen, classification promptly gets coffee bean.

Embodiment 2

Preparing of A, Pu'er tea fermentation mother liquor: press earlier Pu'er tea: the mass ratio of water=1: 6, water is joined in the Pu'er cooked tea, heat and boiled 4 hours, separate tea delivery liquid and tealeaves after filtration; Press tealeaves again: the mass ratio of water=1: 6, add water in the tealeaves after filtration, heating was boiled 0.5 hour, and after filtration, waste merges filtrate twice, and it is standby to be concentrated into 4 Baumes;

B, the coffee fresh fruit cleaned after, pu'er tea concentrated liquid to the liquid level of putting into the A step soaked the coffee fresh fruit, in temperature was under 45 ℃ the condition, to ferment 24 hours;

Embodiment 3

The used Pu'er tea of present embodiment is commercial Pu'er tea (ripe tea), and pineapple juice, olive juice, milk are commercial fresh pure pineapple juice, pure olive juice, plain chocolate, the process following process steps:

Preparing of A, Pu'er tea fermentation mother liquor: press Pu'er tea: the mass ratio of water=1: 8, water is joined in the Pu'er tea, isolated by filtration tea delivery liquid and tealeaves were boiled in heating 3 hours; Press tealeaves: the mass ratio of water=1: 4, add water in the tealeaves after filtration, heating was boiled 1 hour, filtered, and waste merges secondary filtrate, and it is standby to be concentrated into 2 Baumes;

B, the dried beans of coffee are cleaned after, the fermentation mixed liquor of putting into following mass ratio is to soaking the coffee material: coffee material: the pu'er tea concentrated liquid of A step: pineapple juice: olive juice: milk=1: 0.13: 0.01: 0.05: 0.02; Be under 35 ℃ the condition, to ferment 38 hours in temperature;

After C, the dried beans of the coffee that the B step was fermented clean, dry to moisture below 12%, with the hulling machine of prior art shell handle after, sieving and grading promptly gets various grades of other coffee beans.

Embodiment 4

Preparing of A, Pu'er tea fermentation mother liquor: press Pu'er tea: the mass ratio of water=1: 10, water is joined in the Pu'er tea, isolated by filtration tea delivery liquid and tealeaves were boiled in heating 2.5 hours; Press tealeaves: the mass ratio of water=1: 5, add water in the tealeaves after filtration, heating was boiled 1 hour, filtered, and waste merges secondary filtrate, and it is standby to be concentrated into 3 Baumes;

B, the dried beans of coffee are cleaned after, the fermentation mixed liquor of putting into following mass ratio is to soaking the coffee material: coffee material: the pu'er tea concentrated liquid of A step: pineapple juice: olive juice: milk=1: 0.30: 0.05: 0.01: 0.01; Be under 40 ℃ the condition, to ferment 30 hours in temperature;

C, dried beans of coffee that the B step was fermented after cleaning, dry to moisture below 12%, with the hulling machine of prior art shell handle after, sieving and grading promptly gets various grades of other coffee beans.

Claims

1, a kind of method with fermenting coffee by Pu'er tea liquid is characterized in that through the following step:

The fermentation mixed liquor of putting into following mass ratio is to soaking the coffee material: coffee material: the pu'er tea concentrated liquid of A step: pineapple juice: olive juice: milk=1:0.13～0.30:0.01～0.05:0.01～0.05:0.01～0.02; Be under 30～45 ℃ the condition, to ferment 24～48 hours in temperature;

2, the method with fermenting coffee by Pu'er tea liquid according to claim 1 is characterized in that pineapple juice, olive juice, the milk of described B step adopts fresh pure pineapple juice, pure olive juice, plain chocolate.