CN114698839A - Processing method and application of coffee pericarp - Google Patents
Processing method and application of coffee pericarp Download PDFInfo
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- CN114698839A CN114698839A CN202210422937.2A CN202210422937A CN114698839A CN 114698839 A CN114698839 A CN 114698839A CN 202210422937 A CN202210422937 A CN 202210422937A CN 114698839 A CN114698839 A CN 114698839A
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- 238000003672 processing method Methods 0.000 title abstract description 12
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 48
- 239000000843 powder Substances 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 28
- 208000005156 Dehydration Diseases 0.000 claims abstract description 14
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- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 13
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- 238000002360 preparation method Methods 0.000 claims description 33
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- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 15
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 15
- 229940010454 licorice Drugs 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
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- 239000012535 impurity Substances 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 description 22
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
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- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- WWNNZCOKKKDOPX-UHFFFAOYSA-N N-methylnicotinate Chemical compound C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 2
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- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 235000014347 soups Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- General Health & Medical Sciences (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to a processing method of coffee pericarp and application thereof, the method utilizes a vibrating screen to remove moisture, mucus and impurities in the coffee pulp pericarp in time, and prepares coffee pericarp powder through centrifugal dehydration treatment, ozone disinfection, low-temperature drying and the like.
Description
Technical Field
The invention relates to the technical field of waste recycling, in particular to a processing method of coffee pericarp and application thereof.
Background
Coffee is one of the world 'three beverage' crops, the world coffee planting area is about 1047 ten thousand hectares, the annual yield is about 828 ten thousand tons, and the yield of the coffee also tends to increase year by year. With the increase of the coffee yield, a great amount of coffee pulp, coffee peel and the like are also generated in the coffee production process and are discarded as waste, which wastes the cost and pollutes the environment.
Through the research of scholars at home and abroad, the pulp and the peel of the fruit are rich in beneficial components such as caffeine, anthocyanin, dietary fiber, crude protein, various mineral substances and the like. Yunnan province is the main production area of Chinese coffee production, accounts for 98% of the national yield, and appears at 31 am 12 and 31 am 2021, thus creating a manual (original copy) of local standard coffee peel which is the food safety standard in Yunnan province. Comprehensive food safety analysis and detection are carried out on four major producing areas (Pu' er, Dehong, Baoshan and Lincang) of coffee in our province, and adverse reaction records of the coffee dried pericarp which is not seen for more than 30 years in the eating history in Yunnan are considered. The dried coffee peel is a special food in Yunnan province; in the abstract of the document of ' analysis and nutrition evaluation of the components of the coffee pericarp in 5 big producing areas ' in China, domestic experts and scholars indicate that the theoretical basis is provided for the development of the coffee pericarp by measuring the basic components, fatty acid and amino acid of the coffee pericarp in 5 producing areas (Hainan province, Lincang, Pu ' er, Baoshan and Dehong) and carrying out nutrition evaluation on the fatty acid and the amino acid. The detection result shows that the cellulose, the egg quality and the total sugar are the main components of the coffee pericarp, and the cellulose content is 16.459-18.585%; the protein content is 14.86-15.916%; the total sugar content is 16.459-19.315%; the coffee pericarp saccharide is mainly reducing sugar (caffeine, chlorogenic acid and trigonelline). 17 amino acids are detected in the coffee pericarp, and tryptophan is not detected. The scores 42.43-52.68 were evaluated by the amino acid ratio coefficient method (sRC), indicating that the amino acids in the coffee pericarp in each region were well balanced. The coffee pericarp has rich nutrition value and high development value.
At present, the coffee skins are developed into various foods and beverages at home and abroad, but in the processing process, a natural drying method is mostly adopted, because the moisture of the coffee skins is as high as 70-80%, the natural drying time is long, and if the coffee skins are not dried in time, a large amount of white mold is bred and bacteria are propagated after being stacked for 5-6 hours, so that the quality change is accelerated.
In order to solve the problems, the invention obtains a processing method of coffee pericarp and application thereof through a large number of experimental researches, the method utilizes a vibrating screen to remove water, mucus and impurities in the coffee pericarp in time, and then the coffee pericarp powder is prepared through centrifugal dehydration treatment, ozone disinfection, low-temperature drying and the like.
Disclosure of Invention
The invention aims to provide a processing method of coffee pericarp.
The invention also aims to provide the application of the coffee pericarp flour in food.
The processing method comprises the following steps:
(1) screening coffee peels: removing fruit leaves, fruit branches, residual pulp, peel fragments and mucus in fresh coffee peels by using a linear vibrating screen;
(2) and (3) dehydration treatment: dehydrating the screened pericarp with a stainless steel centrifuge until water cannot be thrown out by the centrifuge;
(3) and (3) disinfection and sterilization: conveying the dried coffee peels to a closed disinfection room, flattening the coffee peels to a thickness of 3-6 cm, and then carrying out ozone sterilization for 30-60 min;
(4) and (3) low-temperature drying: drying the sterilized coffee peel by air energy drying equipment at 65-70 ℃ until the moisture content is 8-13%;
(5) low-temperature grinding: taking the dried coffee peels, and grinding the dried coffee peels into fine powder with required meshes by a grinding machine at the grinding temperature of 60-80 ℃ for later use;
(6) and (3) vacuum packaging: and (4) grinding at low temperature, and vacuum packaging to obtain the coffee pericarp flour.
Preferably, the first and second liquid crystal materials are,
the processing method comprises the following steps:
(1) screening the coffee peels: removing fruit leaves, fruit branches, residual pulp, peel fragments and mucus in fresh coffee peels by using a linear vibrating screen;
(2) and (3) dehydration treatment: dewatering the screened pericarp by a stainless steel centrifuge until water cannot be thrown out by the centrifuge;
(3) and (3) disinfection and sterilization: transferring the dried coffee pericarp to a sealed disinfection room, spreading to a thickness of 5cm, and performing ozone sterilization for 45 min;
(4) and (3) low-temperature drying: drying the sterilized coffee peel by air energy drying equipment at 65 ℃ until the water content is 11%;
(5) low-temperature grinding: taking the dried coffee pericarp, and grinding into fine powder with required mesh number by a grinding machine at the grinding temperature of 70 ℃;
(6) and (3) vacuum packaging: grinding at low temperature, and vacuum packaging to obtain coffee pericarp flour, adding the food ingredients, and making into corresponding food.
The application of the coffee pericarp flour prepared by the processing method of the invention in food.
The food is coffee pericarp powder noodles, coffee pericarp powder cakes, biscuits or coffee pericarp powder tea bags.
The noodles provided by the invention comprise 1-10% of coffee pericarp flour and 90-99% of wheat flour; the preparation method comprises the steps of weighing the coffee pericarp flour according to a proportion, adding 35-40% warm boiled water for dilution, uniformly stirring, adding the wheat flour according to a proportion, putting into a stirrer for thoroughly stirring, entering a noodle press for pressing into noodles, drying and packaging to obtain the coffee pericarp flour.
Preferably, the first and second liquid crystal materials are,
the noodles provided by the invention consist of 5% of coffee pericarp flour and 95% of wheat flour; the preparation method comprises weighing coffee pericarp flour at a certain proportion, diluting with 35% warm boiled water, stirring, adding wheat flour at a certain proportion, stirring thoroughly in a mixer, pressing into noodles in a noodle press, drying, and packaging.
The cake and biscuit consist of 1-10% of coffee pericarp flour and 90-99% of wheat flour; the preparation method comprises the steps of taking the wheat flour and the coffee pericarp flour according to the proportion, uniformly mixing, adding a proper amount of warm boiled water for diluting until the mixture is kneaded into a dough, fermenting for 2-3h, and baking into cakes or biscuits.
Preferably, the first and second liquid crystal materials are,
the cake and biscuit consist of 5 percent of coffee pericarp flour and 95 percent of wheat flour; the preparation method comprises mixing wheat flour and coffee pericarp flour at a certain proportion, adding appropriate amount of warm boiled water, diluting until kneading into dough, fermenting for 2.5 hr, and baking into cake or biscuit.
The tea bag consists of 90-99% of coffee pericarp flour and 1-10% of licorice powder; the preparation method comprises the steps of mixing the 20-30-mesh coffee pericarp flour and the licorice powder uniformly according to a proportion, and subpackaging the mixture into 10g per bag by using a tea bag automatic packaging machine.
Preferably, the first and second liquid crystal materials are,
the tea bag consists of 95 percent of coffee pericarp flour and 5 percent of licorice powder; the preparation method comprises the steps of mixing the coffee pericarp flour and the licorice powder with the mesh size of 20-30 in proportion, and subpackaging by using a tea bag automatic packaging machine to be 10g per bag.
THE ADVANTAGES OF THE PRESENT INVENTION
1. Compared with a natural drying method and a greenhouse air exhaust and fan cooling dry method, the processing method has the advantages that the natural drying method has the production period of 10 days, part of peel is rotten and deteriorated, the color changes from red to brown, the weather change in the drying process is large, manpower and material resources are increased in rainy days, and the labor cost is 2.4 yuan/kg; the dry production cycle of the greenhouse with air exhaust and fan cooling is 8 days, the rotten and deterioration phenomenon also occurs, the quality cannot be guaranteed, the labor cost is 2.2 yuan/kg, while the production cycle of the processing method adopted by the invention is 12 hours, the rotten and deterioration phenomenon does not occur, and the labor cost is 0.8 yuan/kg. The results prove that the processing method has short period and low cost, prevents the phenomenon that the coffee pericarp is mildewed and deteriorated in the processing process, ensures that the nutrient substances of the coffee pericarp are not lost, and provides a new idea for the application value of the coffee pericarp.
2. The invention reasonably utilizes the coffee fruit waste, not only has the function of changing waste into valuable, but also prevents and solves the environmental pollution caused by the coffee fruit waste.
3. The invention solves the technical problems that the prior art naturally dries coffee pericarp, the pericarp is easy to rot and go bad, and the quality and the nutritional ingredients of the coffee pericarp can not be ensured.
4. The invention adopts the linear vibrating screen to screen the fragments and mucus in the pulp and the leftfalling pericarp, thereby improving the production labor rate and the screening quality.
5. The invention adopts a stainless centrifuge for dehydration, aims to prevent the pericarp from rotting and deteriorating and reduces the time for next disinfection and sterilization.
6. The invention adopts low-temperature (65-70 ℃) drying to ensure that the nutritional ingredients of the peel are not damaged and the original natural color of the peel is ensured.
7. The noodles are prepared from the processed coffee pericarp flour, and through screening tests of noodle formulas, the flavor of the noodles is comprehensively graded by taking 5% of the coffee pericarp flour and 95% of wheat flour as preferred formulas, and the result is 92.5 minutes, so that the noodles are proved to be good in color, appearance, palatability, toughness, viscosity, smoothness and taste.
8. According to the invention, cakes and biscuits are prepared by using the processed coffee pericarp flour, through screening tests of cake and biscuit formulas, the flavors of the cakes and biscuits are comprehensively graded by taking 5% of the coffee pericarp flour and 95% of the wheat flour as preferred formulas, and the result is 94 points, so that the cakes and biscuits are proved to have good shapes, colors, tastes, mouthfeel and tissues.
9. The tea bag is prepared from the processed coffee pericarp flour, and through a screening test of a tea bag formula, the tea bag flavor is comprehensively graded by taking 95% of the coffee pericarp flour and 5% of the licorice powder as a preferred formula, and the result is 93 minutes, so that the tea bag is proved to have good color, particle, aroma, taste and liquor color. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Example 1 processing of coffee pericarp flour
(1) Screening the coffee peels: removing fruit leaves, fruit branches, residual pulp, peel fragments and mucus in fresh coffee peels by using a linear vibrating screen;
(2) and (3) dehydration treatment: dewatering the screened pericarp with a stainless steel centrifuge until water cannot be thrown out by the centrifuge;
(3) and (3) disinfection and sterilization: transferring the dried coffee pericarp to a sealed disinfection room, spreading to a thickness of 5cm, and performing ozone sterilization for 45 min;
(4) and (3) low-temperature drying: drying the sterilized coffee peel by air energy drying equipment at 65 ℃ until the water content is 11%;
(5) low-temperature grinding: taking the dried coffee pericarp, and grinding into fine powder with required mesh number by a grinding machine at the grinding temperature of 70 ℃;
(6) and (3) vacuum packaging: and (4) grinding at low temperature, and performing vacuum packaging to obtain the coffee pericarp flour.
Example 2 processing of coffee pericarp flour
(1) Screening the coffee peels: removing fruit leaves, fruit branches, residual pulp, peel fragments and mucus in fresh coffee peels by using a linear vibrating screen;
(2) and (3) dehydration treatment: dewatering the screened pericarp by a stainless steel centrifuge until water cannot be thrown out by the centrifuge;
(3) and (3) disinfection and sterilization: transferring the dried coffee pericarp to a sealed disinfection room, spreading to a thickness of 3cm, and performing ozone sterilization for 30 min;
(4) and (3) low-temperature drying: drying the sterilized coffee peel by air energy drying equipment at 65 ℃ until the water content is 8%;
(5) low-temperature grinding: taking the dried coffee pericarp, and grinding into fine powder with required mesh number by a grinding machine at the grinding temperature of 60 ℃;
(6) and (3) vacuum packaging: and (4) grinding at low temperature, and performing vacuum packaging to obtain the coffee pericarp flour.
Example 3 processing of coffee pericarp flour
(1) Screening coffee peels: removing fruit leaves, fruit branches, residual pulp, peel fragments and mucus in fresh coffee peels by using a linear vibrating screen;
(2) and (3) dehydration treatment: dewatering the screened pericarp by a stainless steel centrifuge until water cannot be thrown out by the centrifuge;
(3) and (3) disinfection and sterilization: transferring the dried coffee pericarp to a sealed disinfection room, spreading to a thickness of 6cm, and performing ozone sterilization for 60 min;
(4) and (3) low-temperature drying: drying the sterilized coffee peel by using air energy drying equipment at 70 ℃ until the water content is 13%;
(5) low-temperature grinding: taking the dried coffee pericarp, and grinding into fine powder with required mesh number by a grinder at a grinding temperature of 80 ℃ for later use;
(6) and (3) vacuum packaging: and (4) grinding at low temperature, and vacuum packaging to obtain the coffee pericarp flour.
Example 4 processing of coffee pericarp flour
(1) Screening the coffee peels: removing fruit leaves, fruit branches, residual pulp, peel fragments and mucus in fresh coffee peels by using a linear vibrating screen;
(2) and (3) dehydration treatment: dewatering the screened pericarp by a stainless steel centrifuge until water cannot be thrown out by the centrifuge;
(3) and (3) disinfection and sterilization: transferring the dried coffee pericarp to a sealed disinfection room, spreading to a thickness of 5cm, and performing ozone sterilization for 40 min;
(4) and (3) low-temperature drying: drying the sterilized coffee peel by air energy drying equipment at 68 ℃ until the water content is 10%;
(5) low-temperature grinding: taking the dried coffee pericarp, and grinding into fine powder with required mesh number by a grinding machine at the grinding temperature of 65 ℃ for later use;
(6) and (3) vacuum packaging: and (4) grinding at low temperature, and vacuum packaging to obtain the coffee pericarp flour.
Example 5 processing of coffee pericarp flour
(1) Screening the coffee peels: removing fruit leaves, fruit branches, residual pulp, peel fragments and mucus in fresh coffee peels by using a linear vibrating screen;
(2) and (3) dehydration treatment: dewatering the screened pericarp by a stainless steel centrifuge until water cannot be thrown out by the centrifuge;
(3) and (3) disinfection and sterilization: transferring the dried coffee pericarp to a sealed disinfection room, spreading to a thickness of 4cm, and performing ozone sterilization for 50 min;
(4) and (3) low-temperature drying: drying the sterilized coffee peel by using air energy drying equipment at 70 ℃ until the water content is 12%;
(5) low-temperature grinding: taking the dried coffee pericarp, and grinding into fine powder with required mesh number by a grinding machine at the grinding temperature of 75 ℃;
(6) and (3) vacuum packaging: and (4) grinding at low temperature, and vacuum packaging to obtain the coffee pericarp flour.
Example 6 processing of coffee pericarp flour
(1) Screening the coffee peels: removing fruit leaves, fruit branches, residual pulp, peel fragments and mucus in fresh coffee peels by using a linear vibrating screen;
(2) and (3) dehydration treatment: dewatering the screened pericarp by a stainless steel centrifuge until water cannot be thrown out by the centrifuge;
(3) and (3) disinfection and sterilization: transferring the dried coffee pericarp to a sealed disinfection room, spreading to a thickness of 5cm, and performing ozone sterilization for 40 min;
(4) and (3) low-temperature drying: drying the sterilized coffee peel by air energy drying equipment at 65 ℃ until the water content is 9%;
(5) low-temperature grinding: taking the dried coffee pericarp, and grinding into fine powder with required mesh number by a grinder at a grinding temperature of 68 ℃;
(6) and (3) vacuum packaging: and (4) grinding at low temperature, and vacuum packaging to obtain the coffee pericarp flour.
The coffee cherry peel flours prepared in examples 1 to 6 were prepared by the method of any of examples 7 to 9
Example 7 preparation of noodles
The formula is as follows: 5% of coffee pericarp flour and 95% of wheat flour;
preparation: weighing coffee pericarp flour in proportion, diluting with 35% warm water, stirring, adding wheat flour in proportion, stirring thoroughly in a mixer, pressing into noodles in a noodle press, drying, and packaging.
Example 8 preparation of noodles
The formula is as follows: 1% of coffee pericarp flour and 99% of wheat flour;
preparation: weighing coffee pericarp flour according to a certain proportion, adding 38% warm boiled water for dilution, stirring, adding wheat flour according to a certain proportion, putting into a stirrer for thoroughly stirring, putting into a noodle press for pressing into noodles, drying, and packaging.
Example 9 preparation of noodles
The formula is as follows: 10% of coffee pericarp flour and 90% of wheat flour;
preparation: weighing coffee pericarp flour according to a certain proportion, adding 40% warm boiled water for dilution, stirring, adding wheat flour according to a certain proportion, putting into a stirrer for thoroughly stirring, putting into a noodle press for pressing into noodles, drying, and packaging.
Example 10 preparation of confectionery and biscuits
The formula is as follows: 5% of coffee pericarp flour and 95% of wheat flour;
preparation: mixing wheat flour and coffee pericarp flour at a certain proportion, adding appropriate amount of warm boiled water, diluting until kneading into dough, fermenting for 2.5 hr, and baking into cake or biscuit.
Example 11 preparation of confectionery and biscuits
The formula is as follows: 1% of coffee pericarp flour and 99% of wheat flour;
preparation: mixing wheat flour and coffee pericarp flour at a certain proportion, adding appropriate amount of warm boiled water, diluting until kneading into dough, fermenting for 2 hr, and baking into cake or biscuit.
Example 12 preparation of pastry and biscuit
The formula is as follows: 10% of coffee pericarp flour and 90% of wheat flour;
preparation: mixing wheat flour and coffee pericarp flour at a certain proportion, adding appropriate amount of warm boiled water, diluting until kneading into dough, fermenting for 3 hr, and baking into cake or biscuit.
EXAMPLE 13 preparation of tea bag
The formula is as follows: 95% of coffee pericarp flour and 5% of licorice powder;
preparation: mixing 20 mesh coffee pericarp flour and Glycyrrhrizae radix powder at a certain proportion, and packaging with automatic tea bag packaging machine to obtain 10 g/bag.
EXAMPLE 14 preparation of tea bag
The formula is as follows: 90% of coffee pericarp flour and 10% of licorice powder;
preparation: mixing 20 mesh coffee pericarp flour and Glycyrrhrizae radix powder at a certain proportion, and subpackaging with automatic tea bag packaging machine to 10 g/bag.
Example 15 preparation of tea bag
The formula is as follows: 99% of coffee pericarp flour and 1% of licorice powder;
preparation: mixing 20 mesh coffee pericarp flour and Glycyrrhrizae radix powder at a certain proportion, and subpackaging with automatic tea bag packaging machine to 10 g/bag.
To prove the scientificity and rationality of the invention, the inventors conducted the following experimental studies:
experimental example 1:
screening of coffee pericarp flour preparation method
The same batch of waste coffee pericarp from coffee bean production was taken, screened and dried as follows, and the preferred preparation method was confirmed.
The method comprises the following steps: taking waste coffee pericarp for producing coffee beans, naturally drying, and powdering.
As a result: the method has a production period of 10 days, part of the peel is mildewed and rotten, the color changes from red to brown, the weather change in the drying process is large, manpower and material resources are increased in rainy days, and the labor cost is 2.4 yuan/kg, so the method is not researched any more. The following method considers drying in a greenhouse.
The second method comprises the following steps: taking waste coffee pericarp for producing coffee beans, drying by a method of drying in a plastic greenhouse with an exhaust fan, and powdering.
As a result: the production period of the method is 8 days, the phenomena of mildew and deterioration also occur, the quality can not be ensured, and the labor cost is 2.2 yuan/kg, so the method is not researched any more.
The third method comprises the following steps: (1) screening the coffee peels: removing fruit leaves, fruit branches, residual pulp, peel fragments and mucus in fresh coffee peels by using a linear vibrating screen; (2) and (3) dehydration treatment: dewatering the screened pericarp with a stainless steel centrifuge until water cannot be thrown out by the centrifuge; (3) and (3) disinfection and sterilization: transferring the dried coffee pericarp to a sealed disinfection room, spreading to a thickness of 5cm, and performing ozone sterilization for 45 min; (4) and (3) low-temperature drying: drying the sterilized coffee peel by air energy drying equipment at 65 ℃ until the water content is 11%; (5) low-temperature grinding: taking the dried coffee pericarp, and grinding into fine powder with required mesh number by a grinding machine at the grinding temperature of 70 ℃; (6) and (3) vacuum packaging: and (4) grinding at low temperature, and vacuum packaging to obtain the coffee pericarp flour.
As a result, the production cycle of the method is 12 hours, the phenomenon of rotten and deterioration does not occur, and the labor cost is 0.8 yuan/kg, so the method is a preferred preparation method.
2 screening of noodle composition
Taking the coffee pericarp flour prepared by the method three under the item 1 and the wheat flour sold in the market to prepare the noodles according to different method proportions, taking 30 persons with normal smell to score according to the flavor scoring standard (see table 1) of the noodles, and calculating the average score of each 30 persons, wherein the result is shown in table 2.
TABLE 1 comprehensive evaluation standard for flavor of noodles
Table 2 noodle composition ratio screening table
As can be seen from table 2, when the proportion of the coffee cherry peel flour to the wheat flour is 5:95, the highest score is 92.5, which proves that the noodle has better color, appearance, palatability, toughness, viscosity, smoothness and taste, so the preferable proportion of the noodle is 5% of the coffee cherry peel flour and 95% of the wheat flour.
3 screening of cake and biscuit composition
The coffee pericarp flour prepared by the method three under the item 1 and the wheat flour sold in the market are mixed according to different methods, 30 normal olfaction people are graded according to the flavor grading standard of cakes and biscuits (see table 3), the average score of 30 people of each item is obtained, and the result is shown in table 4.
TABLE 3 comprehensive evaluation standard for flavor of cake and biscuit
TABLE 4 pastry, biscuit recipe proportioning screening table
As can be seen from table 4, when the ratio of the coffee pericarp flour to the wheat flour is 5:95, the score is 94 points at the highest, which proves that the shape, color, taste, mouthfeel and texture of the cake and biscuit are better, so the preferred ratio is 5% of the coffee pericarp flour and 95% of the wheat flour.
4 screening of tea bag composition
Taking the coffee pericarp flour and the licorice powder prepared by the method three under item 1 according to different method proportions, respectively preparing tea bags, taking 30 people with normal smell to score according to the sensory quality detection standard (shown in table 5) of the tea bags, and calculating the average score of each item of 30 people, wherein the result is shown in table 4.
TABLE 5 tea bag sensory quality detection standard
Table 6 tea bag composition ratio screening table
As can be seen from table 6, when the ratio of the coffee pericarp flour to the licorice powder is 95:5, the score is 93 minutes at the highest, which proves that the tea bag has good color, granule, aroma, taste and soup color, so the preferred ratio of the tea bag is 95% of the coffee pericarp flour and 5% of the licorice powder.
Although the invention has been described in detail in the foregoing by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that various modifications and improvements can be made thereto without departing from the spirit of the invention.
Claims (10)
1. A method for processing coffee pericarp is characterized in that the method comprises the following steps:
(1) screening coffee peels: removing fruit leaves, fruit branches, residual pulp, peel fragments and mucus in fresh coffee peels by using a linear vibrating screen;
(2) and (3) dehydration treatment: dewatering the screened pericarp by a stainless steel centrifuge until water cannot be thrown out by the centrifuge;
(3) and (3) disinfection and sterilization: conveying the dried peel to a closed disinfection room, flattening the peel to a thickness of 3-6 cm, and then carrying out ozone sterilization for 30-60 min;
(4) and (3) low-temperature drying: drying the sterilized peel by air energy drying equipment at 65-70 ℃ until the moisture content is 8-13%;
(5) low-temperature grinding: taking the dried peel, and grinding the dried peel into fine powder with required mesh number by using a grinding machine at the grinding temperature of 60-80 ℃ for later use;
(6) and (3) vacuum packaging: and (4) grinding at low temperature, and vacuum packaging to obtain the coffee pericarp flour.
2. The process according to claim 1, characterized in that it comprises the following steps:
(1) screening the coffee peels: removing fruit leaves, fruit branches, residual pulp, peel fragments and mucus in fresh coffee peels by using a linear vibrating screen;
(2) and (3) dehydration treatment: dewatering the screened pericarp by a stainless steel centrifuge until water cannot be thrown out by the centrifuge;
(3) and (3) disinfection and sterilization: conveying the dried pericarp to a sealed disinfection room, flattening to 5cm thick, and performing ozone sterilization for 45 min;
(4) and (3) low-temperature drying: drying the sterilized pericarp with air energy drying equipment at 65 deg.C until the water content is 11%;
(5) low-temperature grinding: taking the dried coffee pericarp, and grinding into fine powder with required mesh number by a grinding machine at the grinding temperature of 70 ℃;
(6) and (3) vacuum packaging: and (4) grinding at low temperature, and vacuum packaging to obtain the coffee pericarp flour.
3. The coffee pericarp flour prepared by the method according to any one of claims 1-2 is added with ingredients belonging to food to prepare corresponding food.
4. The food product of claim 3, wherein the food product is a noodle, a pastry, a biscuit or a teabag.
5. The food product according to claim 4, wherein the noodles consist of 1-10% of cafe-rei peel flour and 90-99% of wheat flour; the preparation method comprises the steps of weighing the coffee pericarp flour according to a proportion, adding 35-40% of warm boiled water for dilution, uniformly stirring, adding the wheat flour according to a proportion, putting into a stirrer for thoroughly stirring, putting into a noodle press for pressing into noodles, drying and packaging.
6. The food product of claim 5, wherein the noodles consist of 5% of cafesto flour and 95% of wheat flour; the preparation method comprises weighing coffee pericarp flour at a certain proportion, diluting with 35% warm boiled water, stirring, adding wheat flour at a certain proportion, stirring thoroughly in a blender, pressing into noodles in a noodle press, drying, and packaging.
7. The food product of claim 4, wherein the pastry or biscuit consists of 1 to 10% of the coffee cherry skin flour and 90 to 99% of the wheat flour; the preparation method comprises mixing wheat flour and coffee pericarp flour at a certain proportion, adding appropriate amount of warm boiled water, diluting until kneading into dough, fermenting for 2-3 hr, and baking into cake or biscuit.
8. The food product of claim 7, wherein the pastry, biscuit consists of 5% coffee cherry skin flour and 95% wheat flour; the preparation method comprises mixing wheat flour and coffee pericarp flour at a certain proportion, adding appropriate amount of warm boiled water, diluting until kneading into dough, fermenting for 2.5 hr, and baking into cake or biscuit.
9. The food as claimed in claim 4, wherein the teabag comprises 90-99% of coffee pericarp flour and 1-10% of licorice powder; the preparation method comprises the steps of mixing the 20-30-mesh coffee pericarp flour and the licorice powder uniformly according to a proportion, and subpackaging the mixture into 10g per bag by using a tea bag automatic packaging machine.
10. The food product of claim 9, wherein the teabag comprises 95% of the pericarp flour and 5% of the licorice powder; the preparation method comprises the steps of mixing the 20-30-mesh coffee pericarp flour and the licorice powder uniformly according to a proportion, and subpackaging the mixture into 10g per bag by using a tea bag automatic packaging machine.
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Application publication date: 20220705 |