CN103815474A - Flavor coffee pericarp beverage - Google Patents
Flavor coffee pericarp beverage Download PDFInfo
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- CN103815474A CN103815474A CN201210468450.4A CN201210468450A CN103815474A CN 103815474 A CN103815474 A CN 103815474A CN 201210468450 A CN201210468450 A CN 201210468450A CN 103815474 A CN103815474 A CN 103815474A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 title abstract description 16
- 235000019634 flavors Nutrition 0.000 title abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 108090000790 Enzymes Proteins 0.000 claims description 30
- 102000004190 Enzymes Human genes 0.000 claims description 30
- 229940088598 enzyme Drugs 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 20
- 239000000047 product Substances 0.000 claims description 18
- 241000235342 Saccharomycetes Species 0.000 claims description 17
- 241000219095 Vitis Species 0.000 claims description 16
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 16
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 16
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 230000001580 bacterial effect Effects 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 230000003321 amplification Effects 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 229940059442 hemicellulase Drugs 0.000 claims description 6
- 108010002430 hemicellulase Proteins 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 238000011084 recovery Methods 0.000 claims description 6
- 238000011017 operating method Methods 0.000 claims description 3
- 238000011534 incubation Methods 0.000 claims description 2
- 240000007154 Coffea arabica Species 0.000 abstract description 61
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 5
- 235000019674 grape juice Nutrition 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 238000011160 research Methods 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract 3
- 241000219094 Vitaceae Species 0.000 abstract 2
- 235000021021 grapes Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 241000533293 Sesbania emerus Species 0.000 description 8
- 235000007460 Coffea arabica Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000001556 precipitation Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000002932 luster Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 241001284615 Frangula californica Species 0.000 description 3
- 235000004433 Simmondsia californica Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108010015776 Glucose oxidase Proteins 0.000 description 2
- 239000004366 Glucose oxidase Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940116332 glucose oxidase Drugs 0.000 description 2
- 235000019420 glucose oxidase Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 244000189004 Caragana arborescens Species 0.000 description 1
- 235000014022 Caragana arborescens Nutrition 0.000 description 1
- 206010036590 Premature baby Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 150000001725 carbon group compounds Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000021038 drupes Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of beverage manufacturing, and particularly relates to beverage namely flavor coffee pericarp beverage which is prepared through fermenting by using natural yeasts and the synergistic effect of coffee pericarp and grapes. Natural coffee pericarp wastes and grape juice are fermented after being mixed; researches show that coffee pericarp and the grape juice have excellent synergistic effect, and fermentation products of the two have balanced nutritional ingredients; the beverage products have unique flavor and rich nutrition, and are suitable for people of all ages. The natural coffee pericarp wastes are fully used, and have excellent synergistic effect with the grapes; under the precondition of turning wastes into wealth, the flavor coffee pericarp beverage provides excellent development direction to the industrialization aspect of the coffee pericarp, and has a prominent economic benefit.
Description
Technical field
The invention belongs to drink manufacturing technical field, be specifically related to one and utilize unartificial yeast bacterium and Coffee pulp and grape synergy, the beverage that fermentation forms, i.e. smelling coffee pericarp beverage.
Background technology
The Chinese of today cultural impact of constantly being gone abroad, in recent years, coffee consumption has become a part for Chinese's life, has data to show, and the coffee consumption consumption figure of China rises just year by year.China is about to become a coffee consumption big country.In fact, in world wide, only have the band shape area between the tropic of north and south, just extensively plant coffee tree.The coffee that different regions plant out has different local flavors---and the coffee that exclusive soil, weather conditions and planting patterns of country is produced this state has unique local flavor.Coffee bean has Yunnan, Hainan, Taiwan in the Chinese place of production.In China, ground coffee the earliest plantation starts from Yunnan, and the coffee bean that Yunnan produces is Arabica kind, and the coffee bean that Hainan produces is substantially take Robusta's kind as main, and the coffee Caragana arborescens kind that mainly plant in Taiwan is also Arabica kind.
Coffee tree is a kind of aiphyllium, opens white little Hua, ties green fruit, just transfers redness when ripe to.Prematurity coffee drupe is green.The fruit of coffee is by crust, pulp, endocarp, parchment covering, with by above-mentioned which floor wrap in innermost seed (coffee bean) and form, seed is positioned at fruit core, coffee tree is tropical plant, mostly be planted in the area that absolute altitude is 300-400 rice, also have in the cultivation of the highland of 2000-2500 rice, be planted in 1500 meters of above hillside person's qualities better.The most applicable mean temperature that is grown in of coffee tree is 20 ℃ of left and right, and annual precipitation is 1500-2000 centimetre, and soil water permeability is strong, in sunshine adapt circumstance.Coffee bean after planting 3-5 starts result, and 5-20 is picking time, the every annual bearing 3-5 of a coffee tree kilogram coffee berry.The skin of coffee berry is very thick, mildly bitter flavor.And fruit stone below pericarp is sweet.The nexine of fruit stone is the film that seed is shielded.This layer film is the spitting image of diaphragm.Remove this skim, you will see green coffee bean---be generally two.After coffee bean is cleaned, just can cure.The refining processing of coffee bean approximately has roughing, separation, classification, fermentation, is dried, shells, polishing, grade, and waits 8 procedures.That is to say on average, annual the produced coffee berry of a strain coffee tree only enough cures out the ground coffee of 0.5 kilogram.And as the part beyond coffee bean seed, often be it is believed that and almost there is no what value.The byproduct of coffee processing, as Coffee pulp, accounts for 43 ~ 50% of ripe fresh fruit.Visible, there is the resource of a large amount of Coffee pulps to be wasted every year.In order to utilize the wasting of resources of the Coffee pulp being brought by huge coffee consumption market, the whole world, the present invention utilizes Coffee pulp to prepare a kind of novel Coffee pulp drink.
The major microorganisms of wine production is saccharomycete.Traditional wine production adopts spontaneous fermentation or pure-blood ferment that the various potential conversion in grape material is modified and showed in wine.It is fragrant that many volatility metabolic by-products have wherein formed fermentation vinous, and with kind fragrant make together with ageing perfume (or spice) Wine Aroma or local flavor abundanter.In grape wine, the source of aroma substance is various, and the existing grape berry that directly comes from, also has different flavor and fragrance that in wine production process, yeast strain goes out grape juice fermented soy.Different yeast can give grape wine different sense organ local flavors.Recently under the main trend of advocating without alcohol, low wine development, the grape wine beverage that alcohol content is low and aroma is strong is subject to consumers in general's welcome deeply.
Summary of the invention
As follows for solving the problems of the technologies described above adopted technical scheme: the present invention is intended to utilize unartificial yeast bacterium and Coffee pulp and grape synergy, the beverage that fermentation forms, and add glucose oxidase to regulate local flavor.Wherein, the composition such as the alcohols in finished product of the present invention, ester class, organic acid, carbon group compound is formed by culture propagation; Glucose oxidase, by the impact of the aspects such as the hydrolysis on flavor precursor, has strengthened the local flavor of beverage.
Below operating procedure of the present invention is described in detail:
The present invention relates to a kind of method of preparing smelling coffee pericarp beverage, its operating procedure comprises:
1. the preparation of raw material
B. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 100 ~ 150L according to every 10kg Coffee pulp is soaked 1 ~ 5h; After taking out Coffee pulp, dry, then sterilizing after broken pulping, with the centrifugal 15 ~ 25min of 4000r/min, get supernatant for subsequent use;
B. raw material biological enzymolysis:
Repeatedly clean new fresh grape with clear water, add biology enzyme after slurrying, consumption is 50 ~ 100g enzyme: 1000kg pulp; Temperature control is 15-50 ℃; Maintain 2-4 hour; Pulp temperature after enzymolysis is risen to 85 ~ 90 ℃; Maintain 15 ~ 30min enzyme processing of going out;
C. the supernatant in step a is mixed with the volume ratio of 1 ~ 5:1 with the enzymolysis liquid of the step b of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 20 ~ 40 ° of Bx;
2. the preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, increases bacterium and is cultured to cell density OD
600be 25 ~ 45;
Be inoculated in respectively step 2. in the mixture of c by 2 ~ 10% inoculum concentrations, utilize described saccharomycetes to make fermentation liquid, put standing for fermentation in 30 ℃ of culture tank and cultivate 12 ~ 48h, in the time that total reducing sugar is down to 0.5 ~ 1wt% in fermented juice, get final product stuck fermentation, after clarification filtration, concentrated filling finished product.
Concrete, when in said method, in step a, described sterilizing methods is ultra high temperature short time sterilization.
Concrete, when in said method, in described step c, the grape liquid of the coffee liquid in step a and step b is mixed with the volume ratio of 2:3.
Concrete, when in said method, in step b, described biology enzyme is made up of pectase, hemicellulase and cellulase, and three kinds of each accounting examples of enzyme are 9:1:1.
Concrete, when in said method, the temperature control described in step b is 25 ℃.
Concrete, when in said method, step is 2. described utilizes described saccharomycetes to make fermentation liquid, and putting standing for fermentation incubation time in 30 ℃ of culture tank is 24h.
The invention has the beneficial effects as follows:
The present invention, by natural coffee pericarp discarded object and grape juice mixing after fermentation, finds by research, and coffee and grape juice have good synergy, the tunning nutritional labeling equilibrium of the two; The present invention makes full use of natural coffee pericarp discarded object, and brings into play good synergy with grape, and the unique flavor of its product beverage is nutritious, all-ages.Under the prerequisite turning waste into wealth, for there is good direction the industrialization aspect of Coffee pulp, and there is good economic benefit.
The specific embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.Following mask body embodiment, sketches concrete methods of realizing of the present invention.
Saccharomycete: commercial sources is bought and obtained.
The assay method that saccharomycete is lived: press light industry of China industry standard and measure.
Embodiment 1
1. the preparation of raw material
C. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 150L according to every 10kg Coffee pulp is soaked 5h; After taking out Coffee pulp, dry, then sterilizing after broken pulping, with the centrifugal 25min of 4000r/min, get supernatant for subsequent use; Described sterilizing methods is ultra high temperature short time sterilization.
B. raw material biological enzymolysis:
Repeatedly clean new fresh grape with clear water, add biology enzyme after slurrying, consumption is 100g enzyme: 1000kg pulp; Temperature control is 50 ℃; Maintain 4 hours; Pulp temperature after enzymolysis is risen to 90 ℃; Maintain the 30min enzyme processing of going out; Described biology enzyme is made up of pectase, hemicellulase and cellulase, and three kinds of each accounting examples of enzyme are 9:1:1.
C. the supernatant in step a is mixed with the volume ratio of 5:1 with the enzymolysis liquid of the step b of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 40 ° of Bx;
2. the preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, increases bacterium and is cultured to cell density OD
600be 45;
Be inoculated in respectively step 2. in the mixture of c by 10% inoculum concentration, utilize described saccharomycetes to make fermentation liquid, put standing for fermentation in 30 ℃ of culture tank and cultivate 48h, in the time that total reducing sugar is down to 1wt% in fermented juice, get final product stuck fermentation, after clarification filtration, concentrated filling finished product.
The unique flavor of this product beverage, it is limpid that color and luster is, and color is pink, no suspended substance, nothing precipitation, mouthfeel is smooth, smell coordination, sugariness is suitable, and the consumer who is applicable to each age group enjoys.
Embodiment 2
1. the preparation of raw material
D. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 120L according to every 10kg Coffee pulp is soaked 3h; After taking out Coffee pulp, dry, then sterilizing after broken pulping, with the centrifugal 20min of 4000r/min, get supernatant for subsequent use; Described sterilizing methods is ultra high temperature short time sterilization.
B. raw material biological enzymolysis:
Repeatedly clean new fresh grape with clear water, add biology enzyme after slurrying, consumption is 50 ~ 100g enzyme: 1000kg pulp; Temperature control is 30 ℃; Maintain 4 hours; Pulp temperature after enzymolysis is risen to 90 ℃; Maintain the 20min enzyme processing of going out; Described biology enzyme is made up of pectase, hemicellulase and cellulase, and three kinds of each accounting examples of enzyme are 9:1:1.
C. the supernatant in step a is mixed with the volume ratio of 4:1 with the enzymolysis liquid of the step b of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 30 ° of Bx;
2. the preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, increases bacterium and is cultured to cell density OD
600be 35;
Be inoculated in respectively step 2. in the mixture of c by 7% inoculum concentration, utilize described saccharomycetes to make fermentation liquid, put standing for fermentation in 30 ℃ of culture tank and cultivate 36h, in the time that total reducing sugar is down to 0.8wt% in fermented juice, get final product stuck fermentation, after clarification filtration, concentrated filling finished product.
The unique flavor of this product beverage, it is limpid that color and luster is, and color is pink, no suspended substance, nothing precipitation, mouthfeel is smooth, smell coordination, sugariness is suitable, and the consumer who is applicable to each age group enjoys.
Embodiment 3
1. the preparation of raw material
E. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 100L according to every 10kg Coffee pulp is soaked 1h; After taking out Coffee pulp, dry, then sterilizing after broken pulping, with the centrifugal 15min of 4000r/min, get supernatant for subsequent use; Described sterilizing methods is ultra high temperature short time sterilization.
B. raw material biological enzymolysis:
Repeatedly clean new fresh grape with clear water, add biology enzyme after slurrying, consumption is 50g enzyme: 1000kg pulp; Temperature control is 15 ℃; Maintain 2 hours; Pulp temperature after enzymolysis is risen to 85 ℃; Maintain the 15min enzyme processing of going out; Described biology enzyme is made up of pectase, hemicellulase and cellulase, and three kinds of each accounting examples of enzyme are 9:1:1.
C. the supernatant in step a is mixed with the volume ratio of 1:1 with the enzymolysis liquid of the step b of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 20 ° of Bx;
2. the preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, increases bacterium and is cultured to cell density OD
600be 25;
Be inoculated in respectively step 2. in the mixture of c by 2% inoculum concentration, utilize described saccharomycetes to make fermentation liquid, put standing for fermentation in 30 ℃ of culture tank and cultivate, in the time that total reducing sugar is down to 1wt% in fermented juice, get final product stuck fermentation, after clarification filtration, concentrated filling finished product.
The unique flavor of this product beverage, it is limpid that color and luster is, and color is pink, no suspended substance, nothing precipitation, mouthfeel is smooth, smell coordination, sugariness is suitable, and the consumer who is applicable to each age group enjoys.
Embodiment 4
1. the preparation of raw material
F. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 150L according to every 10kg Coffee pulp is soaked 1h; After taking out Coffee pulp, dry, then sterilizing after broken pulping, with the centrifugal 25min of 4000r/min, get supernatant for subsequent use; Described sterilizing methods is ultra high temperature short time sterilization.
B. raw material biological enzymolysis:
Repeatedly clean new fresh grape with clear water, add biology enzyme after slurrying, consumption is 50g enzyme: 1000kg pulp; Temperature control is 50 ℃; Maintain 4 hours; Pulp temperature after enzymolysis is risen to 90 ℃; Maintain the 10min enzyme processing of going out; Described biology enzyme is made up of pectase, hemicellulase and cellulase, and three kinds of each accounting examples of enzyme are 9:1:1.
C. the supernatant in step a is mixed with the volume ratio of 5:1 with the enzymolysis liquid of the step b of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 25 ° of Bx;
2. the preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, increases bacterium and is cultured to cell density OD
600be 45;
Be inoculated in respectively step 2. in the mixture of c by 8% inoculum concentration, utilize described saccharomycetes to make fermentation liquid, put standing for fermentation in 30 ℃ of culture tank and cultivate, in the time that total reducing sugar is down to 0.5wt% in fermented juice, get final product stuck fermentation, after clarification filtration, concentrated filling finished product.
The unique flavor of this product beverage, it is limpid that color and luster is, and color is pink, no suspended substance, nothing precipitation, mouthfeel is smooth, smell coordination, sugariness is suitable, and the consumer who is applicable to each age group enjoys.
Claims (6)
1. a method of preparing smelling coffee pericarp beverage, is characterized in that, operating procedure comprises:
1. the preparation of raw material
A. the preparation of coffee liquid:
Get Coffee pulp and repeatedly clean up, the ratio that adds the distilled water of 100 ~ 150L according to every 10kg Coffee pulp is soaked 1 ~ 5h; After taking out Coffee pulp, dry, then sterilizing after broken pulping, with the centrifugal 15 ~ 25min of 4000r/min, get supernatant for subsequent use;
B. raw material biological enzymolysis:
Repeatedly clean new fresh grape with clear water, add biology enzyme after slurrying, consumption is 50 ~ 100g enzyme: 1000kg pulp; Temperature control is 15-50 ℃; Maintain 2-4 hour; Pulp temperature after enzymolysis is risen to 85 ~ 90 ℃; Maintain 15 ~ 30min enzyme processing of going out;
C. the supernatant in step a is mixed with the volume ratio of 1 ~ 5:1 with the enzymolysis liquid of the step b of acquisition; Stir; Again in 40 ℃ of water-baths, stirring 1h; Heat sterilization, and concentrated, and making the pol in product is 20 ~ 40 ° of Bx;
2. the preparation of zymotic fluid:
Preparation zymotic fluid; The recovery of saccharomycete bacterial classification, bacterial classification amplification, it is 25 ~ 45 that increasing bacterium is cultured to cell density OD600;
Be inoculated in respectively step 2. in the mixture of c by 2 ~ 10% inoculum concentrations, utilize described saccharomycetes to make fermentation liquid, put standing for fermentation in 30 ℃ of culture tank and cultivate 12 ~ 48h, in the time that total reducing sugar is down to 0.5 ~ 1wt% in fermented juice, get final product stuck fermentation, after clarification filtration, concentrated filling finished product.
2. method according to claim 1, is characterized in that, in step a, described sterilizing methods is ultra high temperature short time sterilization.
3. method according to claim 2, is characterized in that, in described step c, the grape liquid of the coffee liquid in step a and step b is mixed with the volume ratio of 2:3.
4. method according to claim 1, is characterized in that: in step b, described biology enzyme is made up of pectase, hemicellulase and cellulase, and three kinds of each accounting examples of enzyme are 9:1:1.
5. method according to claim 1, is characterized in that, the temperature control described in step b is 25 ℃.
6. method according to claim 1, is characterized in that, step is 2. described utilizes described saccharomycetes to make fermentation liquid, and putting standing for fermentation incubation time in 30 ℃ of culture tank is 24h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210468450.4A CN103815474A (en) | 2012-11-19 | 2012-11-19 | Flavor coffee pericarp beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210468450.4A CN103815474A (en) | 2012-11-19 | 2012-11-19 | Flavor coffee pericarp beverage |
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| CN103815474A true CN103815474A (en) | 2014-05-28 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719585A (en) * | 2015-04-09 | 2015-06-24 | 德宏后谷咖啡有限公司 | Coffee pectose and making method thereof |
| CN110903929A (en) * | 2018-09-13 | 2020-03-24 | 许嘉莉 | Method for preparing coffee wine from coffee pulp, grape pulp and pericarp |
| CN112544755A (en) * | 2020-12-11 | 2021-03-26 | 云南农业大学 | Instant coffee fruit tea powder and preparation method thereof |
| CN112568350A (en) * | 2020-12-15 | 2021-03-30 | 普洱学院 | Coffee pericarp beverage and preparation method thereof |
| WO2021259891A1 (en) * | 2020-06-24 | 2021-12-30 | Société des Produits Nestlé S.A. | Fermented beverage composition |
| CN116286249A (en) * | 2023-03-13 | 2023-06-23 | 昆明理工大学 | Coffee peel wine and making method thereof |
-
2012
- 2012-11-19 CN CN201210468450.4A patent/CN103815474A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719585A (en) * | 2015-04-09 | 2015-06-24 | 德宏后谷咖啡有限公司 | Coffee pectose and making method thereof |
| CN104719585B (en) * | 2015-04-09 | 2017-12-22 | 德宏后谷咖啡有限公司 | A kind of coffee arabinose and preparation method thereof |
| CN110903929A (en) * | 2018-09-13 | 2020-03-24 | 许嘉莉 | Method for preparing coffee wine from coffee pulp, grape pulp and pericarp |
| WO2021259891A1 (en) * | 2020-06-24 | 2021-12-30 | Société des Produits Nestlé S.A. | Fermented beverage composition |
| CN112544755A (en) * | 2020-12-11 | 2021-03-26 | 云南农业大学 | Instant coffee fruit tea powder and preparation method thereof |
| CN112568350A (en) * | 2020-12-15 | 2021-03-30 | 普洱学院 | Coffee pericarp beverage and preparation method thereof |
| CN116286249A (en) * | 2023-03-13 | 2023-06-23 | 昆明理工大学 | Coffee peel wine and making method thereof |
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