CN109938138A - A kind of coffee fresh fruit processing method improving coffee bean flavor - Google Patents
A kind of coffee fresh fruit processing method improving coffee bean flavor Download PDFInfo
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- CN109938138A CN109938138A CN201910235600.9A CN201910235600A CN109938138A CN 109938138 A CN109938138 A CN 109938138A CN 201910235600 A CN201910235600 A CN 201910235600A CN 109938138 A CN109938138 A CN 109938138A
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Abstract
The invention discloses a kind of coffee fresh fruit processing methods for improving coffee bean flavor: including the following steps: to select cherry coffee fresh fruit, removes wherein poor quality coffee fresh fruit；Clean flotation, removal dust, impurity and not full coffee fresh fruit；Coffee fresh fruit is subjected to decortication degumming process；8%~10% sugar, 15%~20% fresh fruit or pericarp is added, is impregnated post-fermentation 18 hours~36 hours after stirring；Fresh fruit or pericarp are removed after fermentation；Coffee bean after cleaning is dried.The present invention is by after decortication or the stage of decortication degumming post-fermentation and cleaning and dipping is added fresh fruit or fruit peel and ferments together with coffee bean, carry out the fermentation of specific time, improve the flavor of coffee bean, the coffee bean that sugared, fruit or pericarp fermentation process is added does fragrant, wet perfume after baking and banking up with earth, returns the everyways such as sweet, mellow better than the coffee bean for being not added with sugar and fruit, and fruity, the tartaric acid flavor of coffee are especially prominent.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of coffee fresh fruit processing side for improving coffee bean flavor
Method.
Background technique
It in the production process of coffee, needs to be processed coffee bean, traditional coffee bean processing mode includes
Normal wet processing and mechanical wet processing.Pectin removal all existing defects of two kinds of processing technologys to coffee bean.Coffee flavor
Not high with quality, coffee flavor and mellow sense are insufficient.
Normal wet processing needs in water to impregnate coffee bean length 24~36 hours, and the aqueous substance in coffee is a large amount of
It is lost, so that coffee yield reduces 3%~5%, quality of coffee is greatly reduced.And mechanical wet processing degumming machine utilizes water flow
So that spinning, the contact by coffee bean with cylindrical wall make pectin ellipse in the cylinder with elongated elliptical aperture with glue coffee bean
Circular hole strikes off.The coffee bean of the technique is while striking off pectin, and makes the direct fragmentation of part coffee bean, causes damages, warp
Statistics, the broken beans rate of the coffee bean of mechanical skilled worker is about 1%~2%.
The baking beans of wet processing production are cleaner, but lack the abundant flavor with level, and dry method or half wet process
Processing can improve and increase coffee bean flavor, but dry method or half wet process processing technology due to dry process it is slow, be easy
Degree fermentation generates bad smell.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of coffee fresh fruit processing method for improving coffee bean flavor,
To improve the flavor after coffee bean working process.
Purpose according to the present invention, the invention provides the following technical scheme:
A kind of coffee fresh fruit processing method improving coffee bean flavor, includes the following steps:
S1, coffee berry are selected
Cherry coffee fresh fruit is selected, wherein poor quality coffee fresh fruit is removed；
S2 cleans flotation
Coffee fresh fruit is put into clear water and cleans flotation, removes wherein not full coffee fresh fruit；
S3, mechanical exfoliation degumming
Coffee fresh fruit is subjected to decortication degumming process, obtains decortication degumming coffee bean；Peeling degumming can be de- using decortication
Glue is once completed, and after can also first being peeled with peeling machine, then with biological enzyme carries out decomposition degumming to pectin, and nature hair also can be used
Ferment degumming.
Decortication degumming is carried out to the coffee fresh fruit after cleaning with peeling machine, the coffee bean peeling rate through peeling is not less than
95%, breakage rate is less than 4%.
S4, fruity processing
8%~10% sugar, 15%~20% fresh fruit or pericarp, stirring are added into the coffee bean after decortication degumming
It impregnates post-fermentation 18 hours~36 hours, soaking process does not need plus water；Unsuitable too high or too low, the excessively high easy hair of fermentation temperature
Ferment excessively generates bad smell, formation that is too low and being unfavorable for flavor.Usually at 18-25 DEG C or so.The fruity stage needs the moment
The attenuation degree of coffee bean is observed, and interrupts the processing that next step is done in fermentation in time.
S5, cleaning
Fresh fruit or pericarp are removed after fermentation, and coffee bean is cleaned；
S6 is dry
Coffee bean after cleaning is dried.Coffee bean is dry to water content 10%~11%.
When dry, direct dryness in the sun can be used to meeting aqueous requirement.Can also be dry using rotary drier, it is dry
Temperature is controlled at 45 DEG C, drying time 30 hours~32 hours, until coffee bean water content is to meeting the requirements.
Further, in S3, using mechanical wet method processing technology, decortication degumming is carried out to coffee fresh fruit, degumming one of peeling
Secondary completion uses wet processing, and pectin carries out dry fermentation together with fruit after decortication.
Further, in S4, the sugar of addition is white sugar or brown sugar.
Further, in S4, fresh fruit selects sour-sweet taste, fragrance fruit variety outstanding.
Further, in S4, fresh fruit be citrus, certain kind of berries fruit fruit, such as: lemon, orange, orange, strawberry, blueberry,
Raspberry or pineapple etc..
A kind of coffee fresh fruit processing method improving coffee bean flavor, includes the following steps:
S1, coffee berry are selected
Cherry coffee fresh fruit is selected, wherein poor quality coffee fresh fruit is removed；
S2 cleans flotation
Coffee fresh fruit is put into clear water and cleans flotation, removal dust, impurity and not full coffee fresh fruit；
S3, mechanical exfoliation
Coffee fresh fruit is subjected to decortication processing, obtains decortication coffee bean；The coffee fresh fruit after cleaning is carried out with peeling machine
Decortication degumming, the coffee bean peeling rate through peeling are not less than 95%, and breakage rate is less than 4%.
S4, fruity processing
8%~10% sugar, 15%~20% fresh fruit or pericarp are added into the coffee bean after decortication, stirring is impregnated
Post-fermentation 18 hours~36 hours；
S5, cleaning
Fresh fruit or pericarp are removed after fermentation, and coffee bean is cleaned；
S6 is dry
Coffee bean after cleaning is dried.Coffee bean is dry to water content 10%~11%.
When dry, direct dryness in the sun can be used to meeting aqueous requirement.Can also be dry using rotary drier, it is dry
Temperature is controlled at 45 DEG C, drying time 30 hours~32 hours, until coffee bean water content is to meeting the requirements.
Further, it in S3, using mechanical wet method processing technology, peels to coffee fresh fruit.
Further, in S4, the sugar of addition is white sugar or brown sugar.
Further, in S4, fresh fruit selects sour-sweet taste, fragrance fruit variety outstanding.
Further, in S4, fresh fruit be citrus, certain kind of berries fruit fruit, such as: lemon, orange, orange, strawberry, blueberry,
Raspberry or pineapple etc..
Compared with prior art, the beneficial effects of the present invention are:
A kind of coffee fresh fruit processing method for improving coffee bean flavor of the present invention, by being sent out after decortication or after decortication degumming
A certain amount of high-quality fresh fruit is added in the stage of ferment and cleaning and dipping or fruit peel is fermented together with coffee bean, carries out specific time
Fermentation, improve the flavor of coffee bean, the coffee bean of fruit or pericarp fermentation process be added after baking and banking up with earth either
The coffee bean for being not added with natural fruit or pericarp common process, a kind of raising of the present invention are better than in dry fragrant, wet fragrant or flavor
The coffee fresh fruit processing method of coffee bean flavor has to low altitude area coffee bean and flavor precursors coffee bean not abundant is promoted
Apparent effect.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
A kind of coffee fresh fruit processing method improving coffee bean flavor, includes the following steps:
S1, coffee berry are selected
Cherry coffee fresh fruit is selected, wherein poor quality coffee fresh fruit is removed；
S2 cleans flotation
Coffee fresh fruit is put into clear water and cleans flotation, removes wherein not full coffee fresh fruit；
S3, mechanical exfoliation degumming
Coffee fresh fruit is subjected to decortication degumming process, obtains decortication degumming coffee bean；It is right using mechanical wet method processing technology
Coffee fresh fruit carries out decortication degumming, and decortication degumming is once completed.
S4, fruity processing
8%~10% sugar that weight is coffee bean weight after peeling degumming is added into the coffee bean after decortication degumming,
15%~20% fresh fruit or pericarp, stirring are impregnated post-fermentation 18 hours~36 hours, and soaking process does not need plus water；It is added
Sugar be white sugar or brown sugar.Fresh fruit selects sour-sweet taste, fragrance fruit variety outstanding.Fresh fruit is citrus, certain kind of berries fruit water
Fruit, such as: lemon, orange, orange, strawberry, blueberry, raspberry or pineapple.Unsuitable too high or too low, the excessively high easy hair of fermentation temperature
Ferment excessively generates bad smell, formation that is too low and being unfavorable for flavor.Usually at 18-25 DEG C or so.The fruity stage needs the moment
The attenuation degree of coffee bean is observed, and interrupts the processing that next step is done in fermentation in time.
S5, cleaning
Fresh fruit or pericarp are removed after fermentation, and coffee bean is cleaned；
S6 is dry
Coffee bean after cleaning is dried.Coffee bean is dry to water content 10%~11%.
When dry, direct dryness in the sun can be used to meeting aqueous requirement.Can also be dry using rotary drier, it is dry
Temperature is controlled at 45 DEG C, drying time 30 hours~32 hours, until coffee bean water content is to meeting the requirements.
A kind of coffee fresh fruit processing method improving coffee bean flavor, includes the following steps:
S1, coffee berry are selected
Cherry coffee fresh fruit is selected, wherein poor quality coffee fresh fruit is removed；
S2 cleans flotation
Coffee fresh fruit is put into clear water and cleans flotation, removal dust, impurity and not full coffee fresh fruit；
S3, mechanical exfoliation
Coffee fresh fruit is subjected to decortication processing, obtains decortication coffee bean；Using mechanical wet method processing technology, to coffee fresh fruit
It peels.
S4, fruity processing
Into the coffee bean after decortication be added weight be decortication degumming after coffee bean weight 8%~10% sugar, 15%
~20% fresh fruit or pericarp, stirring are impregnated post-fermentation 18 hours~36 hours；The sugar of addition is white sugar or brown sugar.Fresh fruit
Select sweet taste, fragrance fruit variety outstanding.Fresh fruit be citrus, certain kind of berries fruit fruit, such as: lemon, orange, orange, strawberry,
Blueberry, raspberry or pineapple etc..
S5, cleaning
Fresh fruit or pericarp are removed after fermentation, and coffee bean is cleaned；
S6 is dry
Coffee bean after cleaning is dried.Coffee bean is dry to water content 10%~11%.
When dry, direct dryness in the sun can be used to meeting aqueous requirement.Can also be dry using rotary drier, it is dry
Temperature is controlled at 45 DEG C, drying time 30 hours~32 hours, until coffee bean water content is to meeting the requirements.
A kind of coffee fresh fruit processing method for improving coffee bean flavor of the present invention, by being sent out after decortication or after decortication degumming
A certain amount of fancy fruit is added in the stage of ferment and cleaning and dipping or fruit peel is fermented together with coffee bean, carries out specific time
Fermentation, improves the flavor of coffee bean, and the coffee bean through fruit or pericarp fermentation process is added either exists after baking and banking up with earth
Dry fragrant, wet fragrant or flavor is better than the coffee bean for being not added with natural fruit or pericarp common process, a kind of raising coffee of the present invention
The coffee fresh fruit processing method of coffee beans flavor has promotion low altitude area coffee bean and flavor precursors coffee bean not abundant bright
Aobvious effect.
Finally, it should be noted that these are only the preferred embodiment of the present invention, it is not intended to restrict the invention, although
Present invention has been described in detail with reference to the aforementioned embodiments, for those skilled in the art, still can be right
Technical solution documented by foregoing embodiments is modified or equivalent replacement of some of the technical features.It is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in protection of the invention
Within the scope of.
Claims (10)
1. a kind of coffee fresh fruit processing method for improving coffee bean flavor, characterized by the following steps:
S1, coffee berry are selected
Cherry coffee fresh fruit is selected, wherein poor quality coffee fresh fruit is removed；
S2 cleans flotation
Coffee fresh fruit is put into clear water and cleans flotation, removes wherein not full coffee fresh fruit；
S3, mechanical exfoliation degumming
Coffee fresh fruit is subjected to decortication degumming process, obtains decortication degumming coffee bean；
S4, fruity processing
8%~10% sugar, 15%~20% fresh fruit or pericarp are added into the coffee bean after decortication degumming, stirring is impregnated
Post-fermentation 18 hours~36 hours, soaking process does not need plus water；
S5, cleaning
Fresh fruit or pericarp are removed after fermentation, and coffee bean is cleaned；
S6 is dry
To the direct dryness in the sun of coffee bean after cleaning.
2. a kind of coffee fresh fruit processing method for improving coffee bean flavor according to claim 1, it is characterised in that: S3
In, using mechanical wet method processing technology, decortication degumming is carried out to coffee fresh fruit, decortication degumming is once completed.
3. a kind of coffee fresh fruit processing method for improving coffee bean flavor according to claim 1, it is characterised in that: S4
In, the sugar of addition is white sugar or brown sugar.
4. a kind of coffee fresh fruit processing method for improving coffee bean flavor according to claim 1, it is characterised in that: S4
In, fresh fruit selects sour-sweet taste, fragrance fruit variety outstanding.
5. a kind of coffee fresh fruit processing method for improving coffee bean flavor according to claim 1, it is characterised in that: S4
In, fresh fruit is citrus, certain kind of berries fruit fruit.
6. a kind of coffee fresh fruit processing method for improving coffee bean flavor, characterized by the following steps:
S1, coffee berry are selected
Cherry coffee fresh fruit is selected, wherein poor quality coffee fresh fruit is removed；
S2 cleans flotation
Coffee fresh fruit is put into clear water and cleans flotation, removal dust, impurity and not full coffee fresh fruit；
S3, mechanical exfoliation
Coffee fresh fruit is subjected to decortication processing, obtains decortication coffee bean；
S4, fruity processing
8%~10% sugar, 15%~20% fresh fruit or pericarp are added into the coffee bean after decortication, after impregnating after stirring
Fermentation 18 hours~36 hours；
S5, cleaning
Fresh fruit or pericarp are removed after fermentation, and coffee bean is cleaned；
S6 is dry
To the direct dryness in the sun of coffee bean after cleaning.
7. a kind of coffee fresh fruit processing method for improving coffee bean flavor according to claim 6, it is characterised in that: S3
In, using mechanical wet method processing technology, decortication degumming is carried out to coffee fresh fruit, decortication degumming is once completed or added using wet process
Work, pectin carries out dry fermentation together with fruit after decortication.
8. a kind of coffee fresh fruit processing method for improving coffee bean flavor according to claim 6, in S4, the sugar of addition is
White sugar or brown sugar.
9. a kind of coffee fresh fruit processing method for improving coffee bean flavor according to claim 6, in S4, fresh fruit choosing
Select sour-sweet taste, fragrance fruit variety outstanding.
10. a kind of coffee fresh fruit processing method for improving coffee bean flavor according to claim 6, in S4, fresh fruit is
Citrus, certain kind of berries fruit fruit.
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Cited By (6)
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| CN110353070A (en) * | 2019-07-29 | 2019-10-22 | 云南绿华食品有限公司 | A kind of quality coffee beans and its processing method |
| CN110720536A (en) * | 2019-10-22 | 2020-01-24 | 普洱学院 | Primary processing technology for improving quality of immature arabica |
| CN110973317A (en) * | 2019-12-05 | 2020-04-10 | 华南协同创新研究院 | Fermented coffee beans and preparation method thereof |
| CN111543533A (en) * | 2020-06-01 | 2020-08-18 | 德宏黑柔咖啡有限公司 | Fermentation method capable of improving quality of coffee beans |
| CN111543534A (en) * | 2020-06-01 | 2020-08-18 | 德宏黑柔咖啡有限公司 | Fermentation method capable of improving coffee bean aromatic substances |
| CN115137004A (en) * | 2022-07-14 | 2022-10-04 | 李云兰 | Method for treating coffee beans with peculiar smell removal and flavor enhancement functions |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110353070A (en) * | 2019-07-29 | 2019-10-22 | 云南绿华食品有限公司 | A kind of quality coffee beans and its processing method |
| CN110720536A (en) * | 2019-10-22 | 2020-01-24 | 普洱学院 | Primary processing technology for improving quality of immature arabica |
| CN110973317A (en) * | 2019-12-05 | 2020-04-10 | 华南协同创新研究院 | Fermented coffee beans and preparation method thereof |
| CN110973317B (en) * | 2019-12-05 | 2023-05-16 | 华南协同创新研究院 | Fermented coffee beans and preparation method thereof |
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| CN115137004A (en) * | 2022-07-14 | 2022-10-04 | 李云兰 | Method for treating coffee beans with peculiar smell removal and flavor enhancement functions |
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