CN103843956A - Treatment method and treatment system of coffee raw material - Google Patents
Treatment method and treatment system of coffee raw material Download PDFInfo
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- CN103843956A CN103843956A CN201210495368.0A CN201210495368A CN103843956A CN 103843956 A CN103843956 A CN 103843956A CN 201210495368 A CN201210495368 A CN 201210495368A CN 103843956 A CN103843956 A CN 103843956A
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Abstract
The present invention provides a treatment method and a treatment system of a coffee raw material. The treatment method comprises: a sterilization step, wherein a coffee raw material is subjected to a sterilization treatment to obtain a sterile coffee raw material; a koji production fermentation step, wherein the sterile coffee raw material and a fermentation base prepared from tofu or coffee powder are mixed and homogenized, and beneficial microorganism fermentation bacteria is inoculated to obtain fermented grains; a fermentation step, wherein an auxiliary material is added to the fermented grains to carry out fermentation; a separation step, wherein the coffee beans are separated; and a drying step, wherein the separated coffee beans are dried. According to the present invention, the coffee beans or the delicious coffee and the ancillary products meeting a variety of requirements of the public can be obtained, wherein characteristics of pure aroma and rich flavor are provided, and especially the ancillary products plant cheese has great production space and commercial values.
Description
Technical field
The present invention relates to coffee raw material treatment technology, relate in particular to a kind of processing method of coffee raw material, comprise koji, ferment, isolate the method for coffee bean and auxiliary product.
Background technology
At present, the drink that coffee product is more and more favored as the public, its demand increases day by day, and meanwhile, the taste of the nutrition of consumer to coffee, coffee requires also more and more higher, so need to process improvement to the fragrance of the nutrition of coffee, coffee.Want to improve the nutrition of coffee product and fragrance, just need to create process technology a set of science, brand-new and method.Now, most coffee processing enterprise is the heating-up temperature by curing processing, the fragrance that the heat time is improved coffee bean.But, want to improve nutrition and the fragrance of coffee bean, only rely on to cure to process and improve or inadequate.
In order further to satisfy the demands of consumers, can process the nutrition and the fragrance that improve coffee bean by the method for microorganism fermentation.After coffee bean ferments by microorganism, protein, fat, carbohydrate, etc. material all will change, the effect by microorganism enzymolysis: macro-molecular protein can be hydrolyzed into small-molecular peptides or amino acid; Fat can resolve into glycerine and aliphatic acid; Part carbohydrate is by enzymolysis and synthesize, can change into alcohols and ester class; The more Ensure Liquid that many materials will change and useful, is conducive to digestion and the absorption of stomach and intestine more; Effect fat hydrolyzable by microorganism enzymolysis becomes glycerine and aliphatic acid, glycerine can be further converted to organic acid, the alcohols that organic acid and carbohydrate transform can synthesize various ester classes, the fragrance of coffee bean will become that sweet-smelling is strong more, or product or drink, can make consumer enjoy endless aftertastes, can allow consumption obtain to meet satisfied.
Chinese invention patent CN200480030833.7 discloses a kind of processing method of fresh coffee beans, the method comprises fermentation process and separating treatment, fermentation process make to derive from coffee drupe do not pulverize seed fresh coffee beans and microorganism and can scanning line composition contacting of can being decomposed by described microorganism carried out fermentation process, separating treatment is picked out fresh coffee beans complete described fermentation process.Because it is only by fermentation and the separating treatment of " easy ", improve the fragrance of coffee bean, by coffee bean by microorganism and culture medium one time fermentation.One time fermentation, fermenting enzyme can be inabundant to the enzymolysis of coffee bean.The confirmation obtaining in many solids fermentation practices is: one time fermentation, fermenting enzyme can be inabundant to the enzymolysis of solids product, cannot meet consumer except the fragrance of coffee is had requirement, more focus on the more and more higher requirement in aspect such as nutrition and safety of coffee, and the one-tenth branch of fermentation base has influence on fragrance and the taste of coffee bean, also has the method only to extract the coffee bean in bent unstrained spirits after fermentation process, and other materials are abandoned, cause the waste of resource.
Popular, microorganism comprises bacterium, virus, fungi etc.
Fungi (Fungus) is divided three classes: saccharomycete, mould and gill fungus bacterium (macro fungi).
Mould is the general designation that forms the fungi of branch mycelia.The base unit that forms mould thalline is called mycelia, is elongated tubular, and 2～10 microns of width can be constantly from front end growth branch.A large amount of mycelia are woven into fine hair shape, cotton-shaped or netted etc., are called mycelium.Mycelium is often white in color, brown, grey, or is chromatic colour, bacterium colony be white hair shape be Mucor, green be mould, yellow be aspergillus flavus, what have can make coloration of substrates by chromogenesis.Mold propagates is rapid, often causes food, a large amount of Biodeteriorations of apparatus, but many useful kinds are widely used, is a quasi-microorganism that utilizes the earliest in human practice activity and be familiar with.
Aspergillus (Aspergillus) is the important bacterial classification of fermentation industry and food processing industry, and before more than 2000 year, China, just for sauce processed, is also the main bacteria seed of wine brewing, vinegar song processed.Modern industry utilizes aspergillus to produce various enzyme preparations, organic acid, and saccharified pig feed in agricultural.Modern industry utilizes aspergillus to produce various enzyme preparations, organic acid, is used as saccharified pig feed bacterial classification in agricultural.Such as aspergillus niger, aspergillus oryzae etc.Aspergillus oryzae is the bacterial strain that a class is produced complex enzyme, starch degradation in raw material is degraded stodgy macro-molecular protein, and can make the difficult mass degradation absorbing such as crude fibre, phytic acid in auxiliary material, improve nutritive value, health-care efficacy and digestibility, be widely used in the fermentation industries such as food, feed, production kojic acid, wine brewing, and applied safely so for many years.
The information that aspergillus oryzae genome comprises can be used for finding the condition of the most applicable aspergillus oryzae fermentation, and this will contribute to improve production efficiency and the product quality of food brewing industry.
Rhizopus (Rhizopus) distributes wide, and more than approximately 10 kinds, the present invention selects Rhizopus oryzae wherein, harmless to people, and edible sweet yeast for brewing rice wine and saccharified pig feed select this bacterium to prepare.
Micrococcus luteus (Micrococcus Cohn, 1872), a section for bacterium.As Micrococcus, be the obligate aerobic bacteria not moving, be more common in soil and water, also see on the skin of humans and animals, be non-pathogenic bacteria.
Just harmful just because of certain micro-organisms itself, so, utilize microorganism fermentation process food and drink, need quite prudent, select the useful microorganism of safety to participate in extremely important as food drink sweat, once select microorganism improper, may cause disease even to cause and severe serious consequence.
Summary of the invention
For addressing the above problem, the present invention is intended to openly a kind of processing method and system of coffee raw material, by the control of making, zymogenic selection and fermentation condition of fermentation base, obtain meet the multiple demand of the public, more Ensure Liquid, more useful, more delicious coffee bean and coffee beverage and auxiliary product.Wherein, utilize that the inventive method and system obtain auxiliary product---plant cheese can replace existing cheese, has huge commercial value.
For achieving the above object, the invention provides a kind of processing method of coffee raw material, comprise the steps:
Sterilisation step, carries out sterilization processing to coffee raw material, obtains aseptic coffee raw material;
Koji fermentation step, described aseptic coffee raw material and the fermentation base mixing homogeneous of being made by bean curd or ground coffee, and inoculate beneficial microbe zymophyte, obtain bent unstrained spirits;
Secondary fermentation step, ferments after adding auxiliary material in bent unstrained spirits;
Separating step, isolates coffee bean;
Drying steps: isolated coffee bean is dried.
Described sterilisation step is wet sterilization or ultrahigh-pressure sterilization.
In described koji fermentation step, made the step of fermentation base by bean curd:
With fermenting, water is made bean curd as coagulating agent;
Bean curd is broken into bean curd fine and soft as fermentation base.
Described inoculation beneficial microbe zymophyte, when bean curd is as fermentation when base, described beneficial microbe zymophyte, is mucor.
Described separating step also comprises: when base, will isolate the residue of coffee bean as fermentation when bean curd, make plant cheese.
The processing method of described coffee raw material, when ground coffee is as fermentation when base, described inoculation beneficial microbe zymophyte, for inoculation aspergillus oryzae, inoculates mucor afterwards.
The processing method of described coffee raw material, the weight ratio of described aspergillus oryzae, ground coffee and coffee raw material is 1:40-60:4000-6000.
The processing method of described coffee raw material, also comprises between described koji fermentation step and described secondary fermentation step:
Rub unstrained spirits step with the hands, bent unstrained spirits is twisted into a grain;
Watering step, even laminating sprays condiment water;
Incubation step, controls temperature between 45 degree-60 degree.
The processing method of described coffee raw material, described separating step also comprises: by isolating the residue of coffee bean, make instant coffee.
The present invention also discloses a kind for the treatment of system of coffee raw material, comprising:
Sterilizing unit, carries out sterilization processing to coffee raw material, obtains aseptic coffee raw material;
Koji installation for fermenting, by described aseptic coffee raw material and the fermentation base mixing homogeneous of being made by bean curd or ground coffee, and inoculates beneficial microbe zymophyte, obtains bent unstrained spirits;
Secondary fermentation device ferments after adding auxiliary material in bent unstrained spirits;
Separator, isolates coffee bean;
Drying device, is dried isolated coffee bean.
Described sterilizing unit, koji installation for fermenting, secondary fermentation device, drying device are furnished with respectively checkout gear, for detection of temperature, pH value, pol, ethanol, dissolved oxygen, air mass flow, pressure or rotary speed parameter.
The present invention is directed to coffee bean protein, fat, carbohydrate, etc. the improvement of material, designed secondary fermentation: 1, koji fermentation; 2, tinning secondary fermentation.For make protein, fat, carbohydrate, etc. the more Ensure Liquid that improves of material, be more conducive to stomach and intestine and absorb, more have local flavor, the present invention to select the koji fermentations such as mucor, aspergillus oryzae, head mold, micrococcus luteus.In order to be applicable to microbial growth, in order to create better fermentation condition, for the nutrition that makes coffee is improved, the present invention has designed bean curd fermentation base.In order to make the better implantation of mould and to ensure the pure local flavor of coffee, the present invention has designed ground coffee fermentation base.Easy in order to produce, guaranteeing that under the prerequisite that product effectively improves, the present invention has designed the zymotechnique of direct inoculation koji.In order to ensure quality and the safety of product, the present invention has designed super-pressure (cold temperature) sterilizing unit.In order to ensure that the nutrition of product and fragrance are not lost adding man-hour, to drying process, the present invention has designed intelligentized low-temperature microwave vacuum dryer.And digitized process units and checkout gear.
The present invention is by repeatedly designing, repeatedly proving, and the result obtaining is: the coffee that the present invention designs and produces, by the fermentation of microorganism and the effect of enzymolysis, can make the macro-molecular protein of coffee be hydrolyzed into small-molecular peptides or amino acid; Lipolysis becomes glycerine and aliphatic acid; Part carbohydrate can and synthesize, change into alcohols and ester class by enzymolysis; The more Ensure Liquid that many materials will change and useful, is conducive to digestion and the absorption of stomach and intestine more; Under the effect of microorganism enzymolysis, fatty hydrolyzable becomes glycerine and aliphatic acid, and glycerine can be further converted to organic acid, the alcohols that organic acid and carbohydrate transform and synthetic various ester classes of cocktail party in " auxiliary material ", and the fragrance of coffee bean can become that sweet-smelling is strong more.
Technique effect of the present invention is as follows:
1. nutrition and the delicious food of the isolated fermentation of coffee of the present invention and plant cheese, has formed that tempting drink is wanted or the special aroma of tempting appetite, can make consumer enjoy endless aftertastes, and can allow consumption obtain to meet satisfied.
2. auxiliary product of the present invention:
Auxiliary product 1: fermented bean curd---plant cheese, is the salt-free food of flat taste, and delicious flavour, giving off a strong fragrance are mellow, are the perfect good merchantable brands of alternative " cheese ", have huge commercial value.The plant cheese that the present invention obtains belong to natural fat, and fat content is low, can replace existing cheese.
Auxiliary product 2: ground coffee is the instant coffee raw produce of high-quality.
Auxiliary product 3: mycelia is optimum, the most delicious instant coffee additive.
3. the present invention is by the selection base that ferments, and the material that makes to separate after coffee bean also can be processed into delicious consumable products, has solved the problem of the wasting of resources in prior art, the more important thing is that the fermentation base that the present invention selects can not affect the original pure fragrance of coffee bean.
4. the present invention utilizes super-pressure to coffee sterilization, is a pure physical process, has moment compression, even action, handling safety, cold temperature low consumption, is beneficial to the feature of environmental protection.Process coffee by superhigh pressure technique, can reach the object of efficient sterilizing, and the covalent bond to low molecular compounds such as the vitamin in coffee, pigment and flavor substances has no significant effect, thereby make coffee can keep preferably original color, nutrition and health care function, this is the outstanding advantages of super-pressure (cold temperature) sterilization technology, is also the main difference part of super-pressure (cold temperature) sterilization technology and other conventional sterilization technology.
5. the present invention adopts intelligentized low-temperature microwave Minton dryer dry to coffee, and this device has adopted intelligentized man-machine interface control, has adopted low-temperature microwave vacuum drying principle.This microwave vacuum drying device is the comprehensive high and new technology equipment of one that collection microwave energy application technology combines with vacuum drying technique, evaporating temperature and the atmosphere of material moisture in dry run are pressed with direct relation, atmospheric pressure is lower, the boiling point of water is lower, under an atmospheric pressure, the boiling point of water is 100 ° of C, in the time of be less than-0.08 megapascal (MPa) of vacuum, evaporation of water temperature is 30～40 ℃.Coffee is under vacuum state and carries out being dried under low temperature.Because of low temperature drying, coffee nutritional labeling in dry run can not be lost, and has effectively retained nutrition and fragrance that coffee fermentation produces.
Accompanying drawing explanation
Fig. 1 is the process flow figure of coffee raw material of the present invention;
Fig. 2 is the process flow figure of the coffee raw material of the first embodiment of the present invention;
Fig. 3 is the process flow figure of the coffee raw material of the second embodiment of the present invention;
Fig. 4 is the process flow figure of the coffee raw material of the third embodiment of the present invention;
Fig. 5 is the treatment system schematic diagram of coffee raw material of the present invention.
The specific embodiment
Below in conjunction with the drawings and specific embodiments, technical solution of the present invention is described in detail.
First need to carry out 2 steps below:
1, coffee raw material sorting:
Coffee raw material comprises: (1) coffee drupe: with the former fruit of plucking of cot; (2) fresh coffee beans: the coffee bean of peeling with shell; (3) the coffee benevolence with cot not; And (4) above-mentioned " coffee drupe ", " fresh coffee beans " and " coffee benevolence ", through cooking the ripe coffee bean of processing.
In order to obtain better coffee bean, produce better product, can carry out sorting by separator to coffee raw material, obtain eligible required standard coffee bean.
2, sterilization processing:
When carrying out before fermentation process with microorganism, the bacterium surviving on fresh coffee beans or coffee drupe can pollute problem.Carry out inoculation fermentation with the fresh coffee beans being polluted or coffee drupe and will produce miscellaneous bacteria, the coffee product of fermentation does not just have quality assurance.When being subject to Aspergillus flavus and polluting as fresh coffee beans or coffee drupe, the coffee bean product of fermentation will produce aflatoxin, and such coffee bean just can not eat.
In order to obtain not only nutrition delicious food, but also to guarantee safe coffee bean product, the sterilization processing before the fresh coffee beans after sorting or coffee drupe are fermented, method for disinfection comprises 2 kinds:
1) steam beans: by fresh coffee beans or coffee drupe process steam treatment, kill the microorganism that is attached to or survives on coffee bean or coffee drupe, remove the miscellaneous bacteria of adhering to pollution on coffee bean or coffee drupe.The equipment that steams beans adopts the closed steam boiler with steaming tray net, for production safety steamer need be provided with exhaust explosion-proof device.The temperature of steam in pot: 80 ℃-121 ℃, 121 ℃ of required times: 30 minutes; Need longer lower than 121 ℃ of required times.Such condition can effectively be killed the miscellaneous bacteria surviving on coffee bean or coffee drupe, and can definitely ensure quality and the safety of fermented product.In order to obtain good effect, before steaming beans, to steep beans to dry beans, condition is 40 degree water, soaks until bubble rises.This method can obtain without the coffee drupe cooking of microbial contamination or ripe coffee bean.Ripe coffee bean, in technique subsequently, has the advantages such as fermentation time is short, and the coffee bean of slaking is more conducive to fermentation and enzymolysis.
2) super-pressure (cold temperature) sterilization:
For coffee drupe or fresh coffee beans, adopting hyperpressure is being generally between 200～600MPa, and multiple organism there will be growth retardation through the above pressurized treatments of 200MPa, even dead.Generally, parasitic kill with other organism close, as long as low pressure processing can be killed, the trophosome of non-spore bacteria, yeast, mould can be killed under 300～500MPa pressure, and the gemma of Bacillus and Clostridium has stronger resistance to its trophosome of pressure ratio, need to adopt higher pressure just can be killed.Microorganism under the high pressure of 600MPa, moment will be lethal.Time and the pressure of pressure treatment are inversely proportional to, and pressure is higher, process the required time shorter.
Ultrahigh-pressure sterilization, is a pure physical process, has moment compression, even action, handling safety, cold temperature low consumption, environmentally friendly feature.By technique processing food by ultra-high pressure, can reach the object of efficient sterilizing, and the covalent bond of the low molecular compounds such as the vitamin in food, pigment and flavor substance is had no significant effect.
Ultrahigh-pressure sterilization can obtain without the coffee drupe of microbial contamination or fresh coffee beans.
Fig. 1 is the process flow figure of coffee raw material of the present invention.As shown in Figure 1, the method comprises:
S100, sterilisation step: coffee raw material is carried out to sterilization processing, obtain aseptic coffee raw material;
S200, koji fermentation step: with after the fermentation base mixing homogeneous (mixing) of being made by bean curd or ground coffee, inoculation beneficial microbe zymophyte bacterium, obtains bent unstrained spirits by described aseptic coffee raw material;
(1) bean curd being broken into bean curd fine and soft is fermentation base, and inoculation beneficial microbe zymophyte, with aseptic coffee raw material mixing homogeneous (mixing), obtains bent unstrained spirits after inoculation after homogeneous;
(2) coffee bean grinding being become to ground coffee is fermentation base, and inoculation beneficial microbe zymophyte, with aseptic coffee raw material mixing homogeneous (mixing), obtains bent unstrained spirits after inoculation after homogeneous;
(3) aseptic coffee raw material is directly sprayed to inoculation beneficial microbe zymophyte, after inoculation, mix homogeneous (mixing); After homogeneous, obtain bent unstrained spirits;
S300, fermentation step: ferment add auxiliary material in bent unstrained spirits after;
S400, separating step: isolate coffee bean and residue.Corresponding respectively to above-mentioned koji fermentation step is:
(1) isolate coffee bean and residue, residue is made plant cheese;
(2) isolate coffee bean and residue, be mainly ground coffee, ground coffee is made to instant coffee.
(3) isolate coffee bean and residue, be mainly mycelia, mycelia is made to delicious instant coffee additive.
S500, drying steps: isolated coffee bean is carried out to intelligentized low-temperature microwave vacuum drying.
Fig. 2 is the process flow figure of the coffee raw material of the first embodiment of the present invention.As shown in Figure 2,
The processing method of coffee raw material comprises the steps:
S1100, sterilisation step: coffee raw material is carried out to sterilization processing, obtain aseptic coffee raw material;
S1200, fermentation matrix manufacturing step: will eat bean curd and break into the broken young pilose antler of bean curd, and then broken this bean curd young pilose antler and coffee bean be mixed to equal mounted box koji.
The kind of making the coagulating agent of common edible bean curd has: gypsum, bittern, gluconolactone etc.Because gypsum, bittern, gluconolactone etc. are being brewageed middle meeting and are having influence on the taste of product.So, use in the present invention in " fermentation water ".The making of this fermentation water is very simple, is used as the yellow seriflux nature ageing of bean curd, will produce sour water by the fermentation of microorganism, and sour water i.e. " fermentation water ".
S1300, koji fermentation step: inoculate beneficial microbe fermentation mould on the fine and soft fermentation of bean curd base, comprise inoculation mucor, root fungus or micrococcus luteus, with aseptic coffee raw material mixing homogeneous (mixing), obtain bent unstrained spirits after homogeneous after inoculation;
Koji fermentation step: adopt the mode of spraying inoculation to inoculate mucor, when koji, koji workshop temperature: 22-26 degree, inoculate and stir up and down for about 28 hours, approximately within 36-48 hour, in the time that the luxuriant rear one-tenth of mycelial growth is faint yellow or omit brown, go out unstrained spirits.
S1400, secondary fermentation step: ferment add auxiliary material (comprising the agent that tarts up: as Flos Rosae Rugosae extract, jasmine flower extract, fragrant Flos Osmanthi Fragrantis extract) in bent unstrained spirits after;
Fermentation step, the bent unstrained spirits that Mucor koji is produced, stirs, add auxiliary material, comprise the agent that tarts up: as Flos Rosae Rugosae extract, jasmine flower extract, fragrant Flos Osmanthi Fragrantis extract, or after red wine or white wine homogeneous, pack installation for fermenting (as fermentation tank etc.) into slightly, ferment.Make red coffee bean and can add red colouring agent for food, also used as a Chinese medicine, make whitening coffee beans and can add Bai Qu.
Fermentation temperature is controlled in 40 degree, and fermentation time is not less than 7 days.
Installation for fermenting (as fermentation altar, tank, cylinder etc.) will be provided with checkout gear, be used for the parameters such as detected temperatures, pH value, pol, ethanol, dissolved oxygen, air mass flow, tank pressure, rotating speed, also will comprise feeding detection, acid-base accommodation device, detect and online uploading device online.
S1500, separating step: isolate coffee bean and residue, residue is made plant cheese;
Separating step, adopts vertical type dope vibratory sieve vibrate separation, and coffee bean is owing to being greater than above screen cloth stayed, under fermented bean curd has just dropped on and sieved.
The auxiliary product separating is fermented bean curd, and this fermented bean curd is processed after processing, can be made into " plant cheese ".Cheese is the ticbit that people favor.
Current cheese can bring out a lot of diseases because of high, the excessive absorption of fat content.In recent years, there is the query to trans-fatty acid security in international academic community.Foreign study confirms, often takes in the hydrogenated oil and fat that accounts for total amount of heat 5%, takes in the trans-fatty acid of 10-15 gram (being equivalent to 100 grams of cream cakes or 50 grams of peach shortcakes) every day, will produce certain harm to health.Will make the onset risk of cardiovascular and cerebrovascular disease increase.In addition, it also may cause diabetes, coronary heart disease etc. " metabolic syndrome ".After natural fat is absorbed by the body, can excrete smoothly once week, trans-fatty acid needs several weeks and just can be decomposed metabolism." trans-fatty acid is longer residence time in human body, and the fat possibility of growing fat is just larger ".The plant cheese that the present invention obtains belongs to natural fat, fat content is low, the fermented bean curd of China is known as " east cheese " in west, because added salt in manufacturing process, make fermented bean curd in edible, can not substitute the purposes of " cheese ", " plant cheese " of the present invention belongs to the salt-free food of flat taste, and delicious flavour, giving off a strong fragrance are mellow, are the perfect good merchantable brands of alternative " cheese ".
S1600, drying steps: isolated coffee bean is carried out to intelligentized low-temperature microwave vacuum drying.The dry coffee bean obtaining, adopts usual way to cure the coffee bean that processing can obtain curing.Direct the coffee bean that obtains curing sterilization packaging be can be made into coffee bean commodity, and coffee bean commodity are by the coffee beverage that grinding adds water, filter material filtration can be used as existing mill.The more important thing is and adopt modern abstraction technique to make coffee-extract the coffee bean that obtains curing, for the manufacture of instant coffee or canned coffee.
Wherein, low-temperature microwave Minton dryer has adopted intelligentized man-machine interface control, has adopted low-temperature microwave vacuum drying principle.This microwave vacuum drying device is the comprehensive high and new technology equipment of one that collection microwave energy application technology combines with vacuum drying technique, evaporating temperature and the atmosphere of material moisture in dry run are pressed with direct relation, atmospheric pressure is lower, the boiling point of water is lower, under an atmospheric pressure, the boiling point of water is 100 ° of C, in the time of be less than-0.08 megapascal (MPa) of vacuum, evaporation of water temperature is 30～40 ℃.Coffee is under vacuum state and carries out being dried under low temperature.Because of low temperature drying, coffee nutritional labeling in dry run can not be lost, and has effectively retained nutrition and fragrance that coffee fermentation produces.
The present invention can also not use mucor, and inoculates other useful fermentative microorganisms.The present invention is to use beneficial microbe zymophyte to ferment.As long as this microorganism meets fermentation and safety non-toxic, be not particularly limited, can be specifically mucor, root fungus, micrococcus luteus etc.These 3 kinds of microorganisms all easily obtain, and from the easiness of operation, can preferably use mucor.According to the present invention, by selecting kind, the condition of culture of microorganism, can add the flavouring agent of expecting fragrance, produce the effect of adding fragrance.
Fig. 3 is the process flow figure of the coffee raw material of the second embodiment of the present invention.As shown in Figure 3, the processing method of coffee raw material comprises the steps:
S2100, sterilisation step: with embodiment one;
S2200, koji fermentation step: aseptic coffee raw material and the fermentation base mixing homogeneous of being made by ground coffee, then inoculate beneficial microbe zymophyte, after stirring, ferment, obtain bent unstrained spirits.Fermentation temperature is controlled at 35 degree left and right, because ground coffee can be bonded together, so, every 5 hours loose Qu Yici, can be suitable for Song Quji and carry out Song Qu.Fermentation time is not less than 24 hours, obtains bent unstrained spirits.
Be to change the bean curd in the first embodiment into ground coffee as fermentation base at the present embodiment.
Wherein, the making of fermentation base is: coffee bean grinding is become to ground coffee, then inoculate beneficial microbe zymophyte, the beneficial microbe zymophyte of inoculation, comprises aspergillus oryzae and other available bacterial classification, the preferred aspergillus oryzae of present embodiment.The weight ratio of aspergillus oryzae, ground coffee and coffee raw material is 1:40-60:4000-6000, preferably 1:50:5000.
The present invention also discloses another mix proportion scheme: aspergillus oryzae accounts for 0.1% of coffee raw material, and ground coffee accounts for 5% of coffee raw material.
S2300, rubs unstrained spirits step with the hands: bent unstrained spirits is twisted into a grain;
Watering step, even laminating sprays condiment water (pure water, white wine etc.); Condiment water consumption: moisten saturated till, moisten 2 hours.
S2400, incubation step: control temperature between 45 degree-60 degree.
Pack bent the granule shape after moistening unstrained spirits into aseptic attemperator (as basket) example and carry out heat-preservation fermentation.Fermentation temperature is controlled at 50 degree left and right.Fermentation time is controlled at about 7 days and goes out unstrained spirits.Attemperator will be provided with the equipment such as temperature, pH value on-line monitoring instrument.
S2500, secondary fermentation step: ferment add auxiliary material in bent unstrained spirits after; Auxiliary material adds with embodiment one.
Fermentation is within 40 degree.Fermentation time is not less than 15 days.
Secondary fermentation device (as fermentation altar, tank, cylinder etc.) is respectively equipped with checkout gear: temperature, pH value, pol, ethanol, dissolved oxygen, air mass flow, tank pressure, rotating speed, feeding detections, acid-base accommodation device, detect and uploading device online online.
Separating step S2600, isolates coffee bean and residue (being mainly ground coffee), and ground coffee is made to instant coffee.
Drying steps S2700, will isolate coffee bean and be dried processing, obtain coffee bean.
Fig. 4 is the process flow figure of the coffee raw material of the third embodiment of the present invention.As shown in Figure 4, the processing method of coffee raw material comprises the steps:
S3100, sterilisation step: with embodiment one, two.
S3200, koji fermentation step: in aseptic coffee raw material, directly inoculate mould, koji in koji chamber, starter-making temperature is not less than 20 degree, and about approximately 20 days koji time, the Mucor mycelia disappearance of growth afterwards in approximately 20 days goes out unstrained spirits after mycelia disappears.
Different from embodiment two: present embodiment does not need to add the fermentation bases such as ground coffee, and present embodiment is directly to inoculate beneficial microbe zymophyte, comprises mucor, root fungus or micrococcus luteus.
S3300, secondary fermentation step: ferment add auxiliary material in bent unstrained spirits after, auxiliary material is with embodiment one, two.
Fermentation is within 40 degree.Fermentation time is not less than 15 days.
Installation for fermenting (as fermentation altar, tank, cylinder etc.) is furnished with checkout gear: for detection of parameters such as temperature, pH value, pol, ethanol, dissolved oxygen, air mass flow, tank pressure or rotating speeds, and be furnished with feeding detections, acid-base accommodation device, detection and upload online device online.
S3400 separating step: with embodiment one or two, isolate coffee bean and residue (mycelia), mycelia is made to delicious instant coffee additive.
S3500 drying steps, with embodiment one, two, goes out tank by the bent unstrained spirits of fermentation ends, carries out and is dried processing, obtains coffee bean.
The treatment system that the invention also discloses a kind of coffee raw material, comprising:
1) sterilizing unit, carries out sterilization processing to coffee raw material, obtains aseptic coffee raw material;
2) koji installation for fermenting, inoculates beneficial microbe zymophyte by described aseptic coffee raw material with after the fermentation base mixing homogeneous of being made by bean curd or ground coffee, obtains bent unstrained spirits;
3) secondary fermentation device, ferments after adding auxiliary material in bent unstrained spirits;
4) separator, isolates coffee bean and auxiliary product;
5) drying device, is dried isolated coffee bean.
Described sterilizing unit, koji installation for fermenting, secondary fermentation device, drying device are furnished with checkout gear, for detection of parameters such as temperature, pH value, pol, ethanol, dissolved oxygen, air mass flow, tank pressure or rotating speeds.And be furnished with feeding detection, acid-base accommodation device, detect and upload online device online.
Described separator is selected vertical type dope vibratory sieve, coffee bean screening can be separated.
Described drying device is intelligentized low-temperature microwave Minton dryer.Drying device has adopted intelligentized man-machine interface control, has adopted low-temperature microwave vacuum drying principle.This microwave vacuum drying device is the comprehensive high and new technology equipment of one that collection microwave energy application technology combines with vacuum drying technique, evaporating temperature and the atmosphere of material moisture in dry run are pressed with direct relation, atmospheric pressure is lower, the boiling point of water is lower, under an atmospheric pressure, the boiling point of water is 100 ° of C, in the time of be less than-0.08 megapascal (MPa) of vacuum, evaporation of water temperature is 30～40 ℃.Coffee is under vacuum state and carries out being dried under low temperature.Because of low temperature drying, coffee nutritional labeling in dry run can not be lost, and has effectively retained nutrition and fragrance that coffee fermentation produces.
Industrial applicability
The present invention is directed to coffee protein, fat, carbohydrate, etc. the improvement of material, designed secondary fermentation: 1, koji fermentation step; 2, tinning secondary fermentation step.For make protein, fat, carbohydrate, etc. the more Ensure Liquid that improves of material, be more conducive to stomach and intestine and absorb, more have local flavor, the present invention to select the kojis such as mucor, aspergillus oryzae, head mold, micrococcus luteus.In order to be applicable to microbial growth, in order to create better fermentation condition, for the nutrition that makes coffee is improved, the present invention has designed bean curd fermentation base.In order to make the better implantation of mould and to ensure the pure local flavor of coffee, the present invention has designed ground coffee fermentation base.For quality and safe the present invention of ensureing product have designed super-pressure (cold temperature) sterilizing unit; In order to ensure that coffee nutritional labeling in dry run can not lose, the present invention has designed intelligentized low-temperature microwave Minton dryer and digitized process units and checkout gear.
The present invention is by repeatedly designing, repeatedly proving, and the result obtaining is: the coffee that the present invention designs and produces, by the fermentation of microorganism and the effect of enzymolysis, can make the macro-molecular protein of coffee be hydrolyzed into small-molecular peptides or amino acid; Lipolysis becomes glycerine and aliphatic acid; Part carbohydrate can and synthesize, change into alcohols and ester class by enzymolysis; The more Ensure Liquid that many materials will change and useful, is conducive to digestion and the absorption of stomach and intestine more; Under the effect of microorganism enzymolysis, fat hydrolyzable becomes glycerine and aliphatic acid, glycerine can be further converted to organic acid, the alcohols that organic acid and carbohydrate transform synthesizes various ester classes with the cocktail party in " condiment water ", the fragrance of coffee bean can become that sweet-smelling is strong more, make consumer or product or drink enjoy endless aftertastes, can allow consumption obtain and meet satisfaction.
Auxiliary product of the present invention:
Auxiliary product 1: fermented bean curd, i.e. plant cheese, is the salt-free food of flat taste, delicious flavour, giving off a strong fragrance are mellow, are the perfect good merchantable brands of alternative " cheese ", have huge commercial value.The plant cheese that the present invention obtains belong to natural fat, and fat content is low, can replace existing cheese.
Auxiliary product 2: ground coffee is the instant coffee raw produce of high-quality.
Auxiliary product 3: mycelia is optimum, the most delicious instant coffee additive.
The present invention is by the selection base that ferments, and the material that makes to separate after coffee bean also can be processed into delicious consumable products, has solved the problem of the wasting of resources in prior art, the more important thing is that the fermentation base that the present invention selects can not affect the original pure fragrance of coffee bean.
The present invention utilizes super-pressure to coffee sterilization, is a pure physical process, has moment compression, even action, handling safety, cold temperature low consumption, is beneficial to the feature of environmental protection.Process coffee by superhigh pressure technique, can reach the object of efficient sterilizing, and the covalent bond to low molecular compounds such as the vitamin in food, pigment and flavor substances has no significant effect, thereby make coffee can keep preferably original color, nutrition and health care function, this is the outstanding advantages of superhigh pressure technique, is also the main difference part of superhigh pressure technique and other conventional sterilization technology.The present invention utilizes intelligentized drying device to product drying, has ensured that product nutritional labeling in dry run can not lose, and has effectively retained nutrition and the fragrance of product.
Claims (11)
1. a processing method for coffee raw material, is characterized in that, comprises the steps:
Sterilisation step, carries out sterilization processing to coffee raw material, obtains aseptic coffee raw material;
Koji fermentation step, described aseptic coffee raw material and the fermentation base mixing homogeneous of being made by bean curd or ground coffee, and inoculate beneficial microbe zymophyte, obtain bent unstrained spirits;
Secondary fermentation step, ferments after adding auxiliary material in bent unstrained spirits;
Separating step, isolates coffee bean;
Drying steps: isolated coffee bean is dried.
2. the processing method of coffee raw material as claimed in claim 1, is characterized in that, described sterilisation step is wet sterilization or ultrahigh-pressure sterilization.
3. the processing method of coffee raw material as claimed in claim 1, is characterized in that, is made the step of fermentation base in described koji fermentation step by bean curd:
With fermenting, water is made bean curd as coagulating agent;
Bean curd is broken into bean curd fine and soft as fermentation base.
4. the processing method of coffee raw material as claimed in claim 1, is characterized in that, described inoculation beneficial microbe zymophyte, and when bean curd is as fermentation when base, described beneficial microbe zymophyte, is mucor.
5. the processing method of coffee raw material as claimed in claim 4, is characterized in that, described separating step also comprises: when base, will isolate the residue of coffee bean as fermentation when bean curd, make plant cheese.
6. the processing method of coffee raw material as claimed in claim 1, is characterized in that, when ground coffee is as fermentation when base, described inoculation beneficial microbe zymophyte, for inoculation aspergillus oryzae, inoculates mucor afterwards.
7. the processing method of coffee raw material as claimed in claim 6, is characterized in that, the weight ratio of described aspergillus oryzae, ground coffee and coffee raw material is 1:40-60:4000-6000.
8. the processing method of coffee raw material as claimed in claim 6, is characterized in that, between described koji fermentation step and described secondary fermentation step, also comprises:
Rub unstrained spirits step with the hands, bent unstrained spirits is twisted into a grain;
Watering step, even laminating sprays condiment water;
Incubation step, controls temperature between 45 degree-60 degree.
9. the processing method of coffee raw material as claimed in claim 8, is characterized in that, described separating step also comprises: by isolating the residue of coffee bean, make instant coffee.
10. a treatment system for coffee raw material, is characterized in that, comprising:
Sterilizing unit, carries out sterilization processing to coffee raw material, obtains aseptic coffee raw material;
Koji installation for fermenting, by described aseptic coffee raw material and the fermentation base mixing homogeneous of being made by bean curd or ground coffee, and inoculates beneficial microbe zymophyte, obtains bent unstrained spirits;
Secondary fermentation device ferments after adding auxiliary material in bent unstrained spirits;
Separator, isolates coffee bean;
Drying device, is dried isolated coffee bean.
11. treatment systems of coffee raw material as claimed in claim 10, it is characterized in that, described sterilizing unit, koji installation for fermenting, secondary fermentation device, drying device are furnished with respectively checkout gear, for detection of temperature, pH value, pol, ethanol, dissolved oxygen, air mass flow, pressure or rotary speed parameter.
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| CN201210495368.0A CN103843956A (en) | 2012-11-28 | 2012-11-28 | Treatment method and treatment system of coffee raw material |
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| CN201210495368.0A CN103843956A (en) | 2012-11-28 | 2012-11-28 | Treatment method and treatment system of coffee raw material |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186874A (en) * | 2014-07-11 | 2014-12-10 | 陈慈 | Floral coffee and production method thereof |
| CN104719576A (en) * | 2015-04-09 | 2015-06-24 | 德宏后谷咖啡有限公司 | Yunnan arabica coffee bean preparation technology |
| CN106173119A (en) * | 2016-06-30 | 2016-12-07 | 四川啡诺奇食品有限公司 | Natural health nourishing vegetables and fruits coffee and preparation method thereof |
| CN106490279A (en) * | 2016-11-02 | 2017-03-15 | 邓德龙 | A kind of active ferment coloclysis coffee |
| CN106578266A (en) * | 2016-12-12 | 2017-04-26 | 吉林农业大学 | Pleurotus citrinopileatus mycelium pellet coffee drink and preparation method thereof |
| CN107307157A (en) * | 2016-04-27 | 2017-11-03 | 内蒙古伊利实业集团股份有限公司 | A kind of beverage containing green coffee extract and preparation method thereof |
| CN111820309A (en) * | 2020-08-17 | 2020-10-27 | 王力咖啡(上海)有限公司 | Method for processing coffee beans |
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2012
- 2012-11-28 CN CN201210495368.0A patent/CN103843956A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186874A (en) * | 2014-07-11 | 2014-12-10 | 陈慈 | Floral coffee and production method thereof |
| CN104719576A (en) * | 2015-04-09 | 2015-06-24 | 德宏后谷咖啡有限公司 | Yunnan arabica coffee bean preparation technology |
| CN107307157A (en) * | 2016-04-27 | 2017-11-03 | 内蒙古伊利实业集团股份有限公司 | A kind of beverage containing green coffee extract and preparation method thereof |
| CN107307157B (en) * | 2016-04-27 | 2021-12-24 | 内蒙古伊利实业集团股份有限公司 | A beverage containing coffee bean extract and its preparation method |
| CN106173119A (en) * | 2016-06-30 | 2016-12-07 | 四川啡诺奇食品有限公司 | Natural health nourishing vegetables and fruits coffee and preparation method thereof |
| CN106490279A (en) * | 2016-11-02 | 2017-03-15 | 邓德龙 | A kind of active ferment coloclysis coffee |
| CN106578266A (en) * | 2016-12-12 | 2017-04-26 | 吉林农业大学 | Pleurotus citrinopileatus mycelium pellet coffee drink and preparation method thereof |
| CN111820309A (en) * | 2020-08-17 | 2020-10-27 | 王力咖啡(上海)有限公司 | Method for processing coffee beans |
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Application publication date: 20140611 |