CN110447739A - A kind of preparation method of Coffee pulp tea - Google Patents
A kind of preparation method of Coffee pulp tea Download PDFInfo
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- CN110447739A CN110447739A CN201910746211.2A CN201910746211A CN110447739A CN 110447739 A CN110447739 A CN 110447739A CN 201910746211 A CN201910746211 A CN 201910746211A CN 110447739 A CN110447739 A CN 110447739A
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- coffee
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Tea And Coffee (AREA)
Abstract
The present invention provides a kind of preparation methods of Coffee pulp tea, comprising the following steps: and mature coffee fresh fruit (1) is taken, is cleaned, is drained away the water, be subsequently placed in baking oven, flash baking under the conditions of 105-115 DEG C of temperature, until being completely dried；(2) the coffee fresh fruit handled through step (1) is carried out pericarp to separate with seed, collect Coffee pulp and is sealed.Mature coffee fresh fruit with coffee bean is placed in baking oven and toasts by the present invention, pericarp is carried out again after drying completely, and obtained coffee fruit tea is separated with seed, pectin retains complete in the Coffee pulp made by the method, therefore mouthfeel is more preferable, and Coffee pulp liquor color becomes clear, and golden yellow, fruity is obvious, sweet mouthfeel.On this basis, lemon, rock sugar etc. can also be added, bag bubble pericarp tea is made, it is easy to carry, increase the flavors such as tea.Also Coffee pulp can be used honey sugaring simultaneously, mouthfeel is more preferably.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation method of Coffee pulp tea.
Background technique
Coffee is Rubiaceae Coffea perennial evergreen shrub or dungarunga, originates in African central and north tropical rain forest, coffee
Coffee and tealeaves, cocoa and referred to as big beverage crops in the world three, are the maximum non-alcoholic drinks of consumption figure in the world today.Yunnan
After introducing a fine variety plantation coffee from 1904, the provinces and regions that China's coffee planting scale is maximum, yield is most, growing surface are developed into
Product, yield account for 99% or more of the whole nation.According to statistics, the whole province's coffee gross area in 2017 is reached up to 175.46 ten thousand mu, total output
15.84 ten thousand tons, at home have irreplaceable characteristic and advantage, to promote Yunnan Province hot-zone reducing enterprise cost, increasing peasant income and
It plays an important role in financial tax increase.Yunnan Province's coffee industry is mainly distributed on mountain of papers, Red River, Xishuangbanna, Pu'er, faces
The south such as deep blue, Dehong, the Baoshan, Nujiang border area, borders on, boundary line is up to 4060 kilometers, coffee with Vietnam, Laos, Burma
Plant more than 100 ten thousand people of more than 30 ten thousand family of practitioner.
Coffee berry is drupe, ellipse, long 9mm-14mm, and young fruit green takes on a red color, aubergine when mature；Part kind
Pericarp is yellow when such as Huang Bobang, Huang Ka Dula are mature.Each fruit usually contains 2, seed, also there is simple grain and 3.
Coffee drupe can be divided into following several parts:
(1) exocarp is one layer of very thin keratin layer, is green before prematurity, is light green color when nearly mature, sufficiently at
It is scarlet or aubergine when ripe.
(2) pericarp in, i.e. pulp are one layer with sweet and be mixed with the slurry matter object for having fiber, sweet and sour.
(3) endocarp, also referred to as kind shell, one layer of cutin shell being made of lithocyte.
(4) kernel includes the part such as kind of skin (parchment covering), endosperm, cotyledon, blastema.Kernel is coffee bean.
Popular material wet processing method in current coffee preliminary working production (fresh fruit → decortication → fermentation degumming → cleaning →
Immersion → dryness in the sun) and coffee bean is obtained, process generated a large amount of pericarp or discardings or as fertilizer returning to the field.For Yunnan
The wastes such as pericarp, pectin, coffee shell that coffee just generates during work, carry out coffee scented tea, etc. comprehensive utilizating research, open
New product is sent out, the added value of coffee can be effectively promoted.
According to tropical crops institute, Yunnan Prov Agriculture University coffee experimental determination, 1 ton of coffee fresh fruit will be produced in preliminary working process
The Coffee pulp of raw 450kg or so, 205kg or so after drying, Yunnan Coffee Production generate a large amount of pericarp in the process and mainly lead to
It is used as organic fertilizer returning to the field after everfermentation, but contains a large amount of nutrient in pericarp kind, testing result shows that Coffee pulp contains
Organic nutrient substance abundant contains protein 7.20%, crude fat 2.66%, total reducing sugar 18.4%, 0.83% and of caffeine
The organic nutrient substances such as VC50.0mg/100g.In addition, Hu Rongsuo's etc. the study found that in Coffee pulp contain 17 kinds of amino acid
With 15 kinds of fatty acid, amino acid TAA content be total content 4.952%-7.072%, SRC between 42.43-52.68,
Content of fatty acid accounts for the 5.411%-6.752% of Coffee pulp, illustrates that the nutritive value of Coffee pulp is higher.But in life
In production, Coffee pulp is used as feed more and for compost, wastes larger.Coffee fruit tea can not only reduce the wasting of resources, Er Qieqi
Low in cost, market is extensive, enriches coffee beverage type, largely improves value-added content of product.Greatly play
It is worth, and meets the consumption demand of different groups.In addition, the development and utilization research of Coffee pulp tea is there is not yet relevant report.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of Coffee pulp tea, by the mature coffee fresh fruit with coffee bean
It is placed in baking oven high temperature flash baking, carries out pericarp and seed separation after drying completely again, coffee fruit tea, seed system is made in pericarp
Coffee bean product is obtained, pectin retains complete in the Coffee pulp made by the method, therefore mouthfeel is more preferable, Coffee pulp millet paste
Color becomes clear, and golden yellow, fruity is obvious, sweet mouthfeel.On this basis, lemon, rock sugar etc. can also be added, bag bubble pericarp tea is made, take
Band is convenient, increases the flavors such as tea.Also Coffee pulp can be used honey sugaring simultaneously, mouthfeel is more preferably.
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of preparation method of Coffee pulp tea, comprising the following steps:
(1) mature coffee fresh fruit is taken, is cleaned, is drained away the water, be subsequently placed in baking oven, in 105-115 DEG C of temperature condition
Lower flash baking, until water content is 6-7%；
(2) the coffee fresh fruit handled through step (1) is carried out pericarp to separate with seed, collect Coffee pulp and be sealed
It saves.
Preferably, in step (1), coffee fresh fruit is Coffea Arabica, Coffea canephora or large seed coffee.It is further excellent
Selection of land, the Coffea Arabica are arabica, and the Coffea canephora is Gan Fula kind coffee, and the large seed coffee is
Liberia's coffee.
Preferably, step (1), the temperature of drying are 110 DEG C.
Preferably, the preparation method of Coffee pulp tea further includes following steps:
Production tea bag: using the Coffee pulp being sealed in step (2) as major ingredient, lemon, rock sugar, rose are added
It is valve, jasmine petal, one or more in chrysanthemum, it is then charged into small tea bag, is fabricated to bag bubble pericarp tea.
It is further preferred that adding lemon, rock sugar, then using the Coffee pulp being sealed in step (2) as major ingredient
It is fitted into small tea bag, is fabricated to bag bubble pericarp tea.It is further preferred that the Coffee pulp, lemon, rock sugar mass ratio be 1:
0.1-0.25:0.2-0.4.
Preferably, the preparation method of Coffee pulp tea further includes following steps:
Honey sugaring: the Coffee pulp being sealed in step (2) is placed in seal glass cup, and honey is added to honey
Pericarp is flooded, sealed storage is taken out after a week.
It is further preferred that the preparation method of Coffee pulp tea further includes following steps: the coffee that honey sugaring is obtained
Pericarp and lemon cooperate, and obtain lemon/Coffee pulp tea.It is further preferred that the obtained Coffee pulp of the honey sugaring with
The mass ratio of lemon is 1:0.15-0.25.
The beneficial effects of the present invention are:
The present invention turns waste into wealth Coffee pulp, takes full advantage of the byproduct resource generated during Coffee Production, opens
Send out new product.Traditional coffee processing method is changed, coffee wet processing is also known as rinsing type processing side in traditional processing mode
Method exactly will obtain the band dry beans of shell after fresh fruit washing, flotation, decortication, degumming, drying, the band dry beans of shell are through shelling, selection by winnowing, classification
Business beans.Wet processing also generates a large amount of sewage while consuming a large amount of water, production 1kg is raw, and beans need 50-100kg
Water.Coffee berry passes through high temperature flash baking, is separating by pericarp with seed, is not only obtaining coffee fruit tea, also obtained quotient
Coffee bean is savored, process has saved great lot of water resources, reduces sewage discharge, plays an important role to ecological environmental protection.
Mature coffee fresh fruit with coffee bean is placed in flash baking drying in baking oven by the present invention, is carried out again after drying completely
Pericarp is removed, coffee fruit tea is made, pectin retains more complete in the Coffee pulp made by the method, therefore mouthfeel is more preferable,
And the quality of coffee bean will not be impacted.
For the pericarp of mature coffee fresh fruit after processing, flavor can be unique, can make day in the present invention
General drink, mouthfeel are slightly sweet.And on the basis of plain coffee pericarp tea, by obtained Coffee pulp and lemon, rock sugar, rose
The cooperations such as valve are fabricated to bag bubble pericarp tea, easy to carry, sanitation and hygiene.Especially and after lemon, rock sugar cooperation, the tea of production
Drink is more favourable.
Meanwhile the Coffee pulp after processing can also use honey sugaring, keep the teabag drink of production more fragrant and more sweet, and will adopt
Further cooperate production teabag drink with lemon with the Coffee pulp of honey sugaring, sour-sweet combination, mouthfeel is more preferably.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
Every other embodiment obtained, shall fall within the protection scope of the present invention under the premise of creative work.
Embodiment 1:
A kind of preparation method of Coffee pulp tea, comprising the following steps:
(1) mature arabica fresh fruit is taken, is cleaned, is drained away the water, be subsequently placed in baking oven, in 110 DEG C of temperature strips
Flash baking under part, until water content is 6-7%；
(2) the coffee fresh fruit handled through step (1) is carried out pericarp to separate with seed, collect Coffee pulp and be sealed
It saves.
Embodiment 2:
A kind of preparation method of Coffee pulp tea, unlike the first embodiment, flash baking temperature are 105 DEG C.
Embodiment 3:
A kind of preparation method of Coffee pulp tea, unlike the first embodiment, flash baking temperature are 115 DEG C.
Comparative example 1:
A kind of preparation method of Coffee pulp tea, unlike the first embodiment, flash baking temperature are 100 DEG C.
Comparative example 2:
A kind of preparation method of Coffee pulp tea, unlike the first embodiment, flash baking temperature are 125 DEG C.
Comparative example 3:
A kind of preparation method of Coffee pulp tea, comprising the following steps:
Mature arabica fresh fruit is taken, cleans, coffee bean is taken out, gained pericarp is placed in baking oven, at 110 DEG C
Flash baking under the conditions of temperature, until water content is 6-7%；It collects Coffee pulp and is sealed.
Teabag drink is made using the Coffee pulp tea being prepared in 1-3 of the embodiment of the present invention and comparative example 1-3: to cup
Then middle addition Coffee pulp tea is added 200mL90 DEG C of water, brews, be cooled to 50 DEG C or less.
It is valuation officer by 35 drink fans, sensory evaluation is carried out for the teabag drink after making, wherein scoring mark
Quasi- as shown in table 1, specific average score is as shown in table 2.
Table 1:
| It scores content (score) | |
| Overall appearance | Poor (0-4) poor (4-6) general (6-7.5) is preferable (7.5-8.5) good (8.5-10) |
| Fragrance | It is dense (8.5-10) without (0-4) a little (4-6) medium (6-7.5) denseer (7.5-8.5) |
| Mouthfeel | Poor (0-4) poor (4-6) general (6-7.5) is preferable (7.5-8.5) good (8.5-10) |
Table 2:
Embodiment 4:
A kind of preparation method of Coffee pulp tea, comprising the following steps:
It with lemon, rock sugar is in mass ratio that 1:0.2:0.3 arranges in pairs or groups by Coffee pulp tea that embodiment 1 is prepared,
It is then charged into small tea bag, is fabricated to bag bubble pericarp tea.
Embodiment 5:
A kind of preparation method of Coffee pulp tea, comprising the following steps:
It with lemon, rock sugar is in mass ratio that 1:0.25:0.4 takes by Coffee pulp tea that embodiment 1 is prepared
Match, be then charged into small tea bag, is fabricated to bag bubble pericarp tea.
Embodiment 6:
A kind of preparation method of Coffee pulp tea, comprising the following steps:
With rose in mass ratio it is that 1:0.2 arranges in pairs or groups by Coffee pulp tea that embodiment 1 is prepared, then fills
Enter in small tea bag, is fabricated to bag bubble pericarp tea.
Embodiment 7:
A kind of preparation method of Coffee pulp tea, comprising the following steps:
With chrysanthemum in mass ratio it is that 1:0.3 arranges in pairs or groups by Coffee pulp tea that embodiment 2 is prepared, is then charged into small
In tea bag, it is fabricated to bag bubble pericarp tea.
Embodiment 8:
A kind of preparation method of Coffee pulp tea, comprising the following steps:
With Jasmine in mass ratio it is that 1:0.1 arranges in pairs or groups by Coffee pulp tea that embodiment 3 is prepared, then fills
Enter in small tea bag, is fabricated to bag bubble pericarp tea.
Teabag drink is made using the Coffee pulp tea being prepared in 4-8 of the embodiment of the present invention: coffee berry being added into cup
Then skin tea is added 200mL90 DEG C of water, brews, be cooled to 50 DEG C or less.
It is valuation officer by 35 drink fans, sensory evaluation is carried out for the teabag drink after making, wherein scoring mark
Quasi- as shown in table 1, specific average score is as shown in table 3.
Table 3:
Embodiment 9:
A kind of preparation method of Coffee pulp tea, comprising the following steps:
The Coffee pulp tea that embodiment 1 is prepared is placed in seal glass cup, honey is added and floods pericarp to honey
Not yet, sealed storage is taken out after a week, obtains honey sugaring Coffee pulp tea.
Embodiment 10:
A kind of preparation method of Coffee pulp tea, comprising the following steps:
Honey sugaring Coffee pulp tea that embodiment 1 is prepared and lemon cooperate, honey sugaring Coffee pulp tea with
The mass ratio of lemon is 1:0.2；Obtain lemon/Coffee pulp tea.
Teabag drink is made using the Coffee pulp tea being prepared in 9-10 of the embodiment of the present invention: coffee berry being added into cup
Then skin tea is added 200mL90 DEG C of water, brews, be cooled to 50 DEG C or less.
It is valuation officer by 35 drink fans, sensory evaluation is carried out for the teabag drink after making, wherein scoring mark
Quasi- as shown in table 1, specific average score is as shown in table 4.
Table 4:
By table 2-4 it is found that the present invention is high with pericarp tea flavor pouplarity of the coffee bean flash baking after dry, pass through
The honey sugaring pericarp tea flavor of further processing is also more preferable, more favourable.In tea bag, add the tea bag wind of lemon and rock sugar
Taste is best.And honey pericarp tea adds lemon to be in all Coffee pulp tea product, flavor is best, most popular.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (10)
1. a kind of preparation method of Coffee pulp tea, which comprises the following steps:
(1) mature coffee fresh fruit is taken, is cleaned, is drained away the water, be subsequently placed in baking oven, it is fast under the conditions of 105-115 DEG C of temperature
Speed drying, until water content is 6-7%；
(2) the coffee fresh fruit handled through step (1) is carried out pericarp to separate with seed, collect Coffee pulp and is sealed guarantor
It deposits.
2. the preparation method of Coffee pulp tea according to claim 1, which is characterized in that in step (1), coffee fresh fruit is
Coffea Arabica, Coffea canephora or large seed coffee.
3. the preparation method of Coffee pulp tea according to claim 3, which is characterized in that the Coffea Arabica is for I
Primary coffee, the Coffea canephora are Gan Fula kind coffee, and the large seed coffee is Liberia's coffee.
4. the preparation method of Coffee pulp tea according to claim 1, which is characterized in that step (1), the temperature of drying are
110℃。
5. the preparation method of Coffee pulp tea according to claim 1, which is characterized in that further include following steps:
Make tea bag: using the Coffee pulp being sealed in step (2) as major ingredient, add lemon, rock sugar, roseleaf,
It is one or more in jasmine petal, chrysanthemum, it is then charged into small tea bag, is fabricated to bag bubble pericarp tea.
6. the preparation method of Coffee pulp tea according to claim 5, which is characterized in that be sealed in step (2)
Coffee pulp be major ingredient, add lemon, rock sugar, be then charged into small tea bag, be fabricated to bag bubble pericarp tea.
7. the preparation method of Coffee pulp tea according to claim 6, which is characterized in that the Coffee pulp, lemon, ice
The mass ratio of sugar is 1:0.1-0.25:0.2-0.4.
8. the preparation method of Coffee pulp tea according to claim 1, which is characterized in that further include following steps:
Honey sugaring: the Coffee pulp being sealed in step (2) is placed in seal glass cup, and honey is added to honey by fruit
Skin floods, and sealed storage is taken out after a week.
9. the preparation method of Coffee pulp tea according to claim 8, which is characterized in that further include following steps: by bee
The Coffee pulp and lemon that honey stain obtains cooperate, and obtain lemon/Coffee pulp tea.
10. the preparation method of Coffee pulp tea according to claim 9, which is characterized in that the honey sugaring obtained
Coffee pulp and the mass ratio of lemon are 1:0.15-0.25.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568350A (en) * | 2020-12-15 | 2021-03-30 | 普洱学院 | Coffee pericarp beverage and preparation method thereof |
| CN113142524A (en) * | 2021-05-17 | 2021-07-23 | 昆明理工大学 | Coffee jam and preparation method thereof |
| CN114698839A (en) * | 2022-04-21 | 2022-07-05 | 吴学东 | Processing method and application of coffee pericarp |
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| US20060263508A1 (en) * | 2003-04-16 | 2006-11-23 | Dusan Miljkovic | Methods for coffee cherry products |
| CN108029825A (en) * | 2017-12-26 | 2018-05-15 | 德宏后谷咖啡有限公司 | A kind of coffee fruit tea and preparation method thereof and method for pouring |
| CN109717277A (en) * | 2019-02-27 | 2019-05-07 | 云南省农业科学院热带亚热带经济作物研究所 | A kind of Coffee pulp tea and preparation method thereof |
| CN109965058A (en) * | 2019-04-25 | 2019-07-05 | 杨秋湖 | A kind of Coffee pulp tea and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1787747A (en) * | 2003-04-16 | 2006-06-14 | Vdf未来制剂公司 | Coffee drupe product with low fungus toxin |
| US20060263508A1 (en) * | 2003-04-16 | 2006-11-23 | Dusan Miljkovic | Methods for coffee cherry products |
| CN108029825A (en) * | 2017-12-26 | 2018-05-15 | 德宏后谷咖啡有限公司 | A kind of coffee fruit tea and preparation method thereof and method for pouring |
| CN109717277A (en) * | 2019-02-27 | 2019-05-07 | 云南省农业科学院热带亚热带经济作物研究所 | A kind of Coffee pulp tea and preparation method thereof |
| CN109965058A (en) * | 2019-04-25 | 2019-07-05 | 杨秋湖 | A kind of Coffee pulp tea and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568350A (en) * | 2020-12-15 | 2021-03-30 | 普洱学院 | Coffee pericarp beverage and preparation method thereof |
| CN113142524A (en) * | 2021-05-17 | 2021-07-23 | 昆明理工大学 | Coffee jam and preparation method thereof |
| CN114698839A (en) * | 2022-04-21 | 2022-07-05 | 吴学东 | Processing method and application of coffee pericarp |
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Application publication date: 20191115 |