CN113455569A - Preparation method of coffee pericarp tea - Google Patents
Preparation method of coffee pericarp tea Download PDFInfo
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- CN113455569A CN113455569A CN202110857334.0A CN202110857334A CN113455569A CN 113455569 A CN113455569 A CN 113455569A CN 202110857334 A CN202110857334 A CN 202110857334A CN 113455569 A CN113455569 A CN 113455569A
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- coffee
- coffee pericarp
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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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Abstract
The invention discloses a preparation method of coffee pericarp tea, which is carried out according to the following operation steps: (1) selecting a ripe fresh coffee fruit, cleaning, draining and peeling to obtain coffee pericarp; (2) soaking coffee pericarp in the coarse extractive solution of coffee pericarp at 90-97 deg.C; taking out, draining, spraying a hydrolytic enzyme solution, transferring to a refrigerating chamber for refrigerating and fermenting after the enzyme solution is drained, wherein the refrigerating and fermenting temperature is controlled to be 1-8 ℃; conveying the refrigerated and fermented coffee pericarp into an oven with the temperature raised to above 110 ℃ for drying treatment; repeatedly soaking the coffee pericarp coarse extract, spraying fermentation enzyme solution, refrigerating, fermenting, and rapidly drying for more than two times, removing the coffee pericarp during the last drying treatment, drying until the water content is 6-10%, and drying for the rest drying treatment until the water content is 15-25%; (3) and cooling the coffee pericarp to obtain the coffee pericarp tea. The method effectively solves the problem of heavy astringency of the prepared coffee pericarp tea, and improves the flavor of the coffee pericarp tea.
Description
Technical Field
The invention relates to the field of processing of coffee pericarp, in particular to a preparation method of coffee pericarp tea.
Background
Coffee is a beverage made from roasted and ground coffee beans. As one of three major beverages in the world, the beverage is popular with cocoa and tea as the main beverage in the world. The coffee in China is distributed in Yunnan, Hainan, Guangxi, Guangdong and other provinces, the planting area of the coffee in Yunnan reaches two million mu, the yield reaches dozens of ten thousand tons at present, and the coffee is a main coffee producing area in China.
Coffee is processed by removing the coffee pericarp firstly, the coffee pericarp accounts for 40% -50% of the weight of the fresh coffee fruit, the yield of the fresh coffee pericarp generated every year is huge according to the current yield, one part of the huge coffee pericarp is simply and roughly retted into organic fertilizer according to the traditional processing mode, however, a large amount of coffee pericarp is discarded, and the great waste of resources is caused. In recent years, the market has risen the coffee pericarp tea, the processing of the coffee pericarp tea enriches the category of the comprehensive coffee products, prolongs the coffee industry chain, and effectively improves the production and utilization value of coffee, so the processing of the coffee pericarp tea is more and more emphasized.
The processing method of the coffee pericarp tea comprises the following two specific methods, one is sun-drying fresh pericarp, and the processing process comprises the steps of sun-drying fresh fruits, removing epicarp, and baking the removed epicarp to obtain the coffee pericarp tea; the other is degummed pericarp, the processing process adopts fresh mature fresh fruit, firstly peels the exocarp, and the peeled exocarp is directly dried in the sun and then baked to prepare the coffee pericarp tea. The coffee pericarp tea prepared by the two methods has sour and sweet taste, but has green taste, monotonous taste, limited content of beneficial components in the coffee pericarp and low health-care function. Based on this, CN110477163B discloses "a coffee and fruit tea powder and a preparation method thereof", which utilizes micro-fermentation technology to enhance the flavor of coffee and fruit peel tea and simultaneously reduce the possibility of wet fermentation in micro-fermentation. However, the coffee pericarp tea prepared by the patent method still has the problem of heavy astringency, and further influences the taste of the coffee pericarp tea.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of the coffee pericarp tea, solve the problem that the coffee pericarp tea prepared by the prior art is heavy in astringent taste, and improve the taste of the coffee pericarp tea.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a preparation method of coffee pericarp tea is carried out according to the following operation steps:
(1) selecting a ripe fresh coffee fruit, cleaning, draining, and then carrying out peeling operation to obtain coffee pericarp;
(2) soaking the coffee pericarp in the coarse extraction liquid of coffee pericarp at 90-97 deg.C for more than 1 h; taking out, draining, spraying a hydrolytic enzyme solution to hydrolyze the coffee pericarp, transferring to a refrigerating chamber after the enzyme solution is drained, and refrigerating and fermenting for more than 48 hours, wherein the refrigerating and fermenting temperature is controlled to be 1-8 ℃; conveying the refrigerated and fermented coffee pericarp into an oven with the temperature raised to be more than 110 ℃ for rapid drying treatment; repeatedly soaking the coffee pericarp coarse extract, spraying fermentation enzyme solution, refrigerating, fermenting, and rapidly drying for more than two times, removing the coffee pericarp during the last drying treatment, drying until the water content is 6-10%, and drying for the rest drying treatment until the water content is 15-25%;
(3) and cooling the dried coffee pericarp to obtain the coffee pericarp tea.
Preferably, the hydrolytic enzyme solution is cellulase and/or pectinase.
Preferably, the temperature of the refrigerated fermentation is controlled to be 2-5 ℃.
Preferably, the fresh coffee fruits are selected from the regions with the planting altitude of more than 1400 meters.
Preferably, the temperature of the oven in the step (2) is 110-.
Preferably, the peeling operation is performed by manually squeezing coffee fruits to obtain coffee pericarp.
The invention has the beneficial effects that:
(1) in the invention, when preparing the coffee pericarp, the fresh coffee pericarp is treated by the procedures of soaking the coffee pericarp crude extract, spraying the hydrolase liquid, refrigerating and fermenting and quickly drying in turn; the procedures of soaking the coarse extract of the coffee pericarp, spraying the fermentation enzyme liquid and refrigerating and fermenting can ensure and improve the flavor and taste of the coffee pericarp.
Particularly, the coffee pericarp is soaked in the coarse extract of the coffee pericarp at a higher temperature, and is matched with the sprayed hydrolase liquid, and then the extract is quickly transferred to a baking oven at a higher temperature for quick drying treatment, so that the self-contained sour and astringent taste in the coffee pericarp can be obviously reduced, and the sour and astringent taste can be further reduced and the flavor of the coffee pericarp tea can be improved through the multiple treatment.
(2) According to the invention, the coffee pericarp is soaked in the coarse extraction liquid of the coffee pericarp at a higher temperature, so that the fragrance of the coffee pericarp can be enhanced, and the sour and astringent taste of a part of the coffee pericarp can be reduced; after the soaking treatment, the coffee pericarp is hydrolyzed by spraying hydrolase liquid, so that the acid and astringent taste of the coffee pericarp can be further reduced, the release of aromatic substances can be promoted, and the fragrance can be improved; finally, the coffee pericarp hydrolyzed by the sprayed hydrolase liquid is sent to refrigeration fermentation, and better flavor can be obtained after the refrigeration fermentation; after being refrigerated and fermented, the coffee is quickly transferred to an oven with the temperature raised to be more than 110 ℃ for quick drying treatment, so that on one hand, the hydrolase liquid can be eliminated, and on the other hand, the sour and astringent taste of the coffee pericarp can be reduced again. The operation mode of the invention not only obviously reduces the problem of sour and astringent taste of the coffee pericarp, but also can enhance the flavor and taste of the coffee pericarp tea.
Detailed Description
The following examples further illustrate embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
A preparation method of coffee pericarp tea is carried out according to the following operation steps:
(1) selecting ripe fresh coffee fruits from an area with an altitude of more than 1400 m, cleaning, draining, and then putting into a peeling device for peeling to obtain coffee peels;
(2) soaking the coffee pericarp in the coarse extraction liquid of coffee pericarp at 90 deg.C for 2.5 h; taking out, draining, and spraying a hydrolytic enzyme solution to hydrolyze the coffee pericarp, wherein the spraying can be stopped when liquid drops appear at the bottom of the coffee pericarp during spraying; transferring the enzyme solution to a refrigerating chamber for refrigerating and fermenting for 48 hours after the enzyme solution is drained, wherein the refrigerating and fermenting temperature is controlled to be 5 ℃; conveying the refrigerated and fermented coffee pericarp to an oven with the temperature raised to 110 ℃ for rapid drying treatment until the water content of the coffee pericarp is 15-25%; repeatedly soaking the coarse extract of coffee pericarp, spraying the fermented enzyme solution, refrigerating, fermenting and rapidly drying to obtain two steps, and drying coffee pericarp until the water content is 6-10% during the last drying; it should be noted that the coarse extract of coffee pericarp in the present invention is conventional, and in this example, the coarse extract of coffee pericarp is specifically prepared by the method disclosed in CN110477163B (the same below).
(3) And cooling the dried coffee pericarp to obtain the coffee pericarp tea.
Example 2
A preparation method of coffee pericarp tea is carried out according to the following operation steps:
(1) selecting ripe fresh coffee fruits from mountains with an altitude of 1400 meters or more, cleaning, draining, and then carrying out peeling operation in a manual operation mode to obtain coffee pericarp; the peeling operation is carried out in a manual operation mode, so that the prepared coffee pericarp has higher integrity and is beneficial to the subsequent classification of the coffee pericarp tea;
(2) soaking the coffee pericarp in the coarse extraction liquid of coffee pericarp at 90 deg.C for 2.5 h; taking out, draining, and spraying a hydrolytic enzyme solution to hydrolyze the coffee pericarp, wherein the spraying can be stopped when liquid drops appear at the bottom of the coffee pericarp during spraying; transferring the enzyme solution to a refrigerating chamber for refrigerating and fermenting for 72 hours after the enzyme solution is drained, wherein the refrigerating and fermenting temperature is controlled to be 1 ℃; conveying the refrigerated and fermented coffee pericarp to an oven with the temperature raised to 135 ℃ for rapid drying treatment until the water content of the coffee pericarp is 15-25%; repeatedly soaking the coffee pericarp coarse extract, spraying the fermentation enzyme solution, refrigerating and fermenting, and rapidly drying for one round, and drying the coffee pericarp to water content of 6-10% in the last round;
(3) and cooling the dried coffee pericarp to obtain the coffee pericarp tea.
Example 3
A preparation method of coffee pericarp tea is carried out according to the following operation steps:
(1) selecting a ripe fresh coffee fruit, cleaning, draining, and then putting into a peeling device for peeling to obtain coffee pericarp;
(2) soaking the coffee pericarp in the coarse extract of coffee pericarp at 92 deg.C for 1.5 h; taking out, draining, and spraying a hydrolytic enzyme solution to hydrolyze the coffee pericarp, wherein the spraying can be stopped when liquid drops appear at the bottom of the coffee pericarp during spraying; transferring the enzyme solution to a refrigerating chamber for refrigerating and fermenting for 60 hours after the enzyme solution is drained, wherein the refrigerating and fermenting temperature is controlled to be 2 ℃; conveying the refrigerated and fermented coffee pericarp to an oven with the temperature raised to 150 ℃ for rapid drying treatment until the water content of the coffee pericarp is 15-25%; repeatedly soaking the coarse extract of coffee pericarp, spraying the fermented enzyme solution, refrigerating, fermenting and rapidly drying to obtain two steps, and drying coffee pericarp until the water content is 6-10% during the last drying;
(3) and cooling the dried coffee pericarp to obtain the coffee pericarp tea.
Example 4
A preparation method of coffee pericarp tea is carried out according to the following operation steps:
(1) selecting a ripe fresh coffee fruit, cleaning, draining, and then putting into a peeling device for peeling to obtain coffee pericarp;
(2) soaking the coffee pericarp in the crude extract of coffee pericarp at 97 deg.C for 1 h; taking out, draining, and spraying a hydrolytic enzyme solution to hydrolyze the coffee pericarp, wherein the spraying can be stopped when liquid drops appear at the bottom of the coffee pericarp during spraying; after the enzyme solution is drained, transferring the enzyme solution to a refrigerating chamber for refrigerating and fermenting for 36 hours, wherein the refrigerating and fermenting temperature is controlled to be 8 ℃; conveying the refrigerated and fermented coffee pericarp to an oven with the temperature raised to 110 ℃ for rapid drying treatment until the water content of the coffee pericarp is 15-25%; repeatedly soaking the coarse extraction liquid of the coffee pericarp, spraying the fermentation enzyme liquid, refrigerating and fermenting, and quickly drying for three rounds, wherein the coffee pericarp is dried until the water content is 6-10% during the last drying treatment;
(3) and cooling the dried coffee pericarp to obtain the coffee pericarp tea.
In order to show the technical effects of the invention, the following comparative tests were conducted.
Comparative example 1
Comparative example 1 the procedure of example 1 was repeated except that the coffee cherry peel was immersed in a crude extract of coffee cherry peel at room temperature (20 ℃).
Comparative example 2
Comparative example 2 the procedure of example 3 was followed except that the cold-fermented coffee cherry peels were transferred to an oven without heating.
Comparative example 3
Comparative example 3 the same as example 2 was repeated, except that there was no step of cold fermentation.
Comparative example 4
The comparative example was the same as example 4 except that the step of spraying the hydrolase solution was not performed.
The coffee pericarp teas prepared according to examples 1-4 and comparative examples 1-4 were brewed for sensory evaluation. The tea leaves of coffee pericarp prepared in comparative examples 1-4 all showed different degrees of bitterness, while the tea leaves of coffee pericarp prepared in examples 1-4 showed no bitterness and the product was mellow and sweet.
The embodiments of the present invention have been described in detail with reference to the examples, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (6)
1. The preparation method of the coffee pericarp tea is characterized by comprising the following operation steps:
(1) selecting a ripe fresh coffee fruit, cleaning, draining, and then carrying out peeling operation to obtain coffee pericarp;
(2) soaking the coffee pericarp in the coarse extraction liquid of coffee pericarp at 90-97 deg.C for more than 1 h; taking out, draining, spraying a hydrolytic enzyme solution to hydrolyze the coffee pericarp, transferring to a refrigerating chamber after the enzyme solution is drained, and refrigerating and fermenting for more than 48 hours, wherein the refrigerating and fermenting temperature is controlled to be 1-8 ℃; conveying the refrigerated and fermented coffee pericarp into an oven with the temperature raised to be more than 110 ℃ for rapid drying treatment; repeatedly soaking the coffee pericarp coarse extract, spraying fermentation enzyme solution, refrigerating, fermenting, and rapidly drying for more than two times, removing the coffee pericarp during the last drying treatment, drying until the water content is 6-10%, and drying for the rest drying treatment until the water content is 15-25%;
(3) and cooling the dried coffee pericarp to obtain the coffee pericarp tea.
2. The method of claim 1, wherein the hydrolase is cellulase and/or pectinase.
3. The method of claim 1, wherein the temperature of the refrigerated fermentation is controlled to be 2-5 ℃.
4. The method of claim 1, wherein the fresh coffee cherry is selected from the group consisting of a region planted at an altitude of 1400 m or more.
5. The method as claimed in claim 1, wherein the temperature of the oven in step (2) is 110-150 ℃.
6. The method of claim 1, wherein the peeling operation is performed by manually squeezing the coffee cherry to obtain the coffee cherry peel.
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| CN202110857334.0A CN113455569A (en) | 2021-07-28 | 2021-07-28 | Preparation method of coffee pericarp tea |
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| CN202110857334.0A CN113455569A (en) | 2021-07-28 | 2021-07-28 | Preparation method of coffee pericarp tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN118542368A (en) * | 2024-07-23 | 2024-08-27 | 云南米利天然香料有限公司 | Coffee peel tea and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN110477163A (en) * | 2019-09-25 | 2019-11-22 | 云南景兰热作科技有限责任公司 | A kind of coffee nectar powder and preparation method thereof |
| CN110477173A (en) * | 2019-09-25 | 2019-11-22 | 云南大学 | A kind of processing method of Coffee pulp tea |
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2021
- 2021-07-28 CN CN202110857334.0A patent/CN113455569A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110477163A (en) * | 2019-09-25 | 2019-11-22 | 云南景兰热作科技有限责任公司 | A kind of coffee nectar powder and preparation method thereof |
| CN110477173A (en) * | 2019-09-25 | 2019-11-22 | 云南大学 | A kind of processing method of Coffee pulp tea |
Non-Patent Citations (1)
| Title |
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| 肖文军，等: "茶叶加工中的外源酶研究进展", 《天然产物研究与开发》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN118542368A (en) * | 2024-07-23 | 2024-08-27 | 云南米利天然香料有限公司 | Coffee peel tea and preparation method thereof |
| CN118542368B (en) * | 2024-07-23 | 2024-10-15 | 云南米利天然香料有限公司 | Coffee peel tea and preparation method thereof |
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