CN115053934A - Coffee and processing method thereof - Google Patents
Coffee and processing method thereof Download PDFInfo
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- CN115053934A CN115053934A CN202210741482.0A CN202210741482A CN115053934A CN 115053934 A CN115053934 A CN 115053934A CN 202210741482 A CN202210741482 A CN 202210741482A CN 115053934 A CN115053934 A CN 115053934A
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
Abstract
The invention relates to the technical field of food processing, in particular to coffee and a processing method thereof. The invention adopts different saccharomyces cerevisiae to carry out microbial inoculant treatment on the semi-dry processed and peeled wet coffee beans, and promotes the interaction and transformation of nutrient substances and flavor active substances in the coffee beans. Compared with the sample obtained by the traditional semi-dry processing, the coffee beans obtained after the saccharomyces cerevisiae inoculation have obvious differences in pyrazine compounds, alcohol compounds, aldehyde compounds and pyrrole compounds, and the cup score of the sensory evaluation is integrally higher than that of the sample which is not inoculated. Therefore, the saccharomyces cerevisiae is expected to be used as a high-quality microbial starter in the semi-dry processing of coffee, and provides theoretical basis and technical support for the improvement of the primary processing technology of coffee, the improvement of product flavor and the improvement of quality.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to coffee and a processing method thereof.
Background
Coffee is one of three major beverages in the world, is well favored by the Chinese market and consumers, and is native to the Estia and Congo regions in Africa. Mainly planted in the 20-degree tropical regions of south and north latitude, such as central america, south america, africa and other regions, and mainly planted in the south and the south of the sea and the Yunnan in China. Coffee includes three major varieties of the Arabica (Arabica), the Robusta (Robusta) and the Liberia (Liberia). Among them, the commercial values of arabica coffee and robusta coffee are high, accounting for about 75% and 24% of the coffee market, respectively.
The primary processing mode of the fresh coffee fruit is important for maintaining and improving the quality of the coffee beverage, and the processing mode has great influence on the chemical components and the sensory composition of the coffee and determines the commercial value of the coffee. The primary processing modes of coffee comprise dry processing, wet processing, semi-dry processing and the like. The semi-dry processing is a primary processing mode with remarkable advantages developed in recent years, specific strains are inoculated on the surfaces of peeled coffee beans in the drying process, and chemical components of the peeled coffee beans are interacted and converted under the action of microorganisms in a leavening agent, so that the flavor of the coffee beans is modified and improved in a targeted manner. Silvia et al inoculated different yeasts by natural inoculation and barrel inoculation. The result shows that the saccharomyces cerevisiae is more beneficial to maintaining the persistence of microorganisms in the coffee processing process in the barrel type inoculation; luciana et al used different types of Saccharomyces cerevisiae to inoculate green coffee beans, and compared with the non-inoculated green coffee beans, the results showed that strain CCMA 0543 increased the number of volatile components in the green coffee beans during fermentation. However, the above studies have focused mainly on green coffee beans, and no reports have been found about their use for improving the flavor quality of roasted coffee. The flavor quality obtained by the existing processing technology is not ideal enough. Therefore, the processing technology capable of obviously improving the flavor and quality of the coffee is of great practical significance.
Disclosure of Invention
In view of the above, the present invention provides a coffee and a processing method thereof. The processing method can effectively promote the content of flavor substances such as pyrazines, alcohols, aldehydes and pyrrole substances, and obviously improve the flavor quality of coffee.
In order to achieve the above object, the present invention provides the following technical solutions:
a method of processing coffee, comprising:
step 1: taking fresh coffee beans for pretreatment;
step 2: inoculating saccharomyces cerevisiae on the surface of the pretreated part of coffee beans; the saccharomyces cerevisiae comprises at least one of the strains with the preservation numbers of CMCC 1425, CMCC 1557, CMCC 1793 and CMCC 32762;
and step 3: and (3) drying the green coffee beans inoculated with the saccharomyces cerevisiae in the step (2) until the water content is about 10-12%, and sequentially carrying out hulling, baking, crushing and sieving.
In the invention, the coffee beans are medium-grain coffee, mainly medium-grain coffee in Hainan area, and specifically comprise robusta, Arabica and the like.
In the invention, the pretreatment in the step 1 sequentially comprises cleaning, impurity removal, grading and mechanical peeling. The cleaning is to remove leaves, incomplete and rotten fresh fruits, silt and the like.
In the present invention, the step 2 specifically includes:
after thawing and activating the saccharomyces cerevisiae strains, culturing the saccharomyces cerevisiae strains in YEPG liquid culture medium for 24-48 h, centrifuging the cells (7000rpm,10min), recovering, and suspending the cells in 500mL of sterile water for inoculation;
spraying the saccharomyces cerevisiae suspension on the surface of the coffee beans.
The YEPG liquid culture medium consists of water and 20g/L glucose, 10g/L yeast extract, 10g/L peptone and 1% glycerol, and the pH value is 3.5.
In the invention, the concentration of the saccharomyces cerevisiae suspension is 1 × 10 9 cell/mL, said brewing wineThe volume ratio of yeast suspension to the coffee beans was 1: 1. In some embodiments, the saccharomyces cerevisiae suspension has a concentration of 1 × 10 9 cell/mL, and the volume ratio of the saccharomyces cerevisiae suspension to the coffee beans is 1: 1.
In the invention, Saccharomyces cerevisiae strains CMCC 1425, CMCC 1557, CMCC 1793 and CMCC32762 are purchased from China center for culture Collection of industrial microorganisms (CICC for short). In some embodiments, the saccharomyces cerevisiae in step 2 consists of saccharomyces cerevisiae strains CMCC 1425, CMCC 1557, CMCC 1793 and CMCC32762 having a ratio of viable count of 1:1:1: 1.
In the invention, the drying in the step 3 is sun drying. In some embodiments, the average ambient temperature of the sun-dried is 17.0 to 27.6 ℃.
In the invention, the baking temperature in the step 3 is 109-210 ℃, and the baking temperature variation range in some specific embodiments is 109-210 ℃; the final pot temperature was 210 ℃ and the fire value was 1.5.
In the invention, the sieving is carried out by sieving with a 40-60 mesh sieve. In some embodiments, the screens are all 40 mesh, 50 mesh, or 60 mesh screens.
The processing method further comprises the steps of subpackaging, sealing and packaging after sieving.
The invention also provides coffee obtained by the above-described process.
The processing technology of the invention is suitable for all kinds of coffee fresh fruits, but is more suitable for medium-grain coffee fresh fruits, such as robusta and the like. The water content of the green coffee beans processed by the semi-dry method obtained by the processing method is about 10-12%, the types, the contents, the colors, the sensory cup tests and the like of volatile substances are changed, and the effect of improving the flavor and the quality of coffee is achieved.
In one embodiment, the present invention uses natural treatments as controls and moisture content, weight loss change, color difference values, volatile substances and sensory cup systems as metrics for comparison. The results show that the products obtained by the processing method of the present invention are different in all respects from the processed products of the comparative methods.
According to the technical scheme, the peeled wet coffee beans are treated by the saccharomyces cerevisiae, and the high-quality coffee is obtained by optimizing various parameters, so that the product is superior to the product obtained by non-inoculation in color, volatile flavor substance composition, sensory evaluation and the like, meets the sanitary requirements established by national standards, improves the flavor quality of the coffee beans, and has important significance for improving the primary processing mode of the coffee and upgrading the quality of the industry.
Drawings
FIG. 1 shows graphs of weight loss and moisture content change of roasted coffee beans inoculated with different Saccharomyces cerevisiae (A: weight loss; B: moisture content);
FIG. 2 shows a diagram of coffee bean samples resulting from the inoculation with different Saccharomyces cerevisiae;
FIG. 3 shows GC-MS total ion chromatogram (A) and volatile component content (B) of roasted coffee beans inoculated with different Saccharomyces cerevisiae;
FIG. 4 is a graph showing the number of types of volatile components in roasted coffee beans inoculated with different s.cerevisiae yeasts.
Detailed Description
The invention provides coffee and a processing method thereof. Those skilled in the art can modify the process parameters appropriately to achieve the desired results with reference to the disclosure herein. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The test materials adopted by the invention are all common commercial products and can be purchased in the market.
The coffee fresh fruits adopted in the specific embodiment of the invention are all of the medium grain species of robusta, and the invention is further illustrated by combining the embodiment.
Example 1 processing method of the present invention to improve the flavor and quality of coffee
Pouring the picked fresh coffee fruits into a siphon pool, adding clear water for cleaning and stirring to remove impurities such as floating fruits, branches, leaves and the like, and removing dust, silt and the like on the surfaces of the fresh coffee fruits;
feeding the cleaned and impurity-removed fresh coffee fruits into a peeling machine for mechanical peeling;
the peeled wet coffee beans are spread in an iron plate, CMCC 1793 yeast cells suspended in sterile water are uniformly sprinkled on the surfaces of the coffee beans, and then the green coffee beans are dried in the sun, wherein the average ambient temperature is 17.0-27.6 ℃, and the average relative humidity is 67.65%. When the moisture content of the green coffee beans reaches 10-12%, the end point of the fermentation and drying stages is set;
shelling the fermented and dried coffee beans with shells to obtain dry coffee beans, accurately weighing 500.0g of a sample, and adding the sample into a roller type roasting machine, wherein the roasting temperature range is 109-210 ℃; and finally, taking the beans out of the pot at the temperature of 210 ℃, wherein the firepower value is 1.5, and the baking time is 8min to obtain the moderately baked beans.
Pulverizing the roasted coffee beans, sieving with a 40-mesh sieve, packaging in a special coffee sealing bag, and storing in a refrigerator at 4 deg.C.
Example 2: the processing method for improving the flavor and quality of coffee
Pouring the picked fresh coffee fruits into a siphon pool, adding clear water for cleaning and stirring to remove impurities such as floating fruits, branches, leaves and the like, and removing dust, silt and the like on the surfaces of the fresh coffee fruits;
feeding the cleaned and impurity-removed fresh coffee fruits into a peeling machine for mechanical peeling;
the peeled wet coffee beans are spread in an iron plate, CMCC 1425 yeast cells suspended in sterile water are uniformly sprinkled on the surfaces of the coffee beans, and then the green coffee beans are dried in the sun, wherein the average environmental temperature is 17.0-27.6 ℃, and the average relative humidity is 67.65%. When the moisture content of the green coffee beans reaches 10-12%, the end point of the fermentation and drying stages is set;
shelling the fermented and dried coffee beans with shells to obtain dry coffee beans, accurately weighing 500.0g of sample, and adding the sample into a roller type baking machine, wherein the baking temperature is 109-210 ℃; and finally, taking the beans out of the pot at the temperature of 210 ℃, wherein the firepower value is 1.5, and the baking time is 8min to obtain the moderately baked beans. Pulverizing the roasted coffee beans, sieving with a 40-mesh sieve, packaging in a special coffee sealing bag, and storing in a refrigerator at 4 deg.C.
Example 3: the processing method for improving the flavor and quality of coffee
Pouring the picked fresh coffee fruits into a siphon pool, adding clear water for cleaning and stirring to remove impurities such as floating fruits, branches, leaves and the like, and removing dust, silt and the like on the surfaces of the fresh coffee fruits;
feeding the cleaned and impurity-removed fresh coffee fruits into a peeling machine for mechanical peeling;
the peeled wet coffee beans are laid in an iron plate, CMCC 1557 yeast cells suspended in sterile water are uniformly sprinkled on the surfaces of the coffee beans, and then the green coffee beans are dried in the sun, wherein the average ambient temperature is 17.0-27.6 ℃, and the average relative humidity is 67.65%. When the moisture content of the green coffee beans reaches 10-12%, the end point of the fermentation and drying stages is set;
shelling the fermented and dried coffee beans with shells to obtain dry coffee beans, accurately weighing 500.0g of sample, and adding the sample into a roller type roasting machine, wherein the roasting temperature is 109-210 ℃; and finally, taking the beans out of the pot at the temperature of 210 ℃, wherein the firepower value is 1.5, and the baking time is 8min to obtain the moderately baked beans. Pulverizing the roasted coffee beans, sieving with a 40-mesh sieve, packaging in a special coffee sealing bag, and storing in a refrigerator at 4 deg.C.
Example 4: the processing method for improving the flavor and quality of coffee
Pouring the picked fresh coffee fruits into a siphon pool, adding clear water for cleaning and stirring to remove impurities such as floating fruits, branches, leaves and the like, and removing dust, silt and the like on the surfaces of the fresh coffee fruits;
feeding the cleaned and impurity-removed fresh coffee fruits into a peeling machine for mechanical peeling;
the peeled wet coffee beans are spread in an iron plate, CMCC32762 yeast cells suspended in sterile water are uniformly sprinkled on the surfaces of the coffee beans, and then the green coffee beans are dried in the sun, wherein the average ambient temperature is 17.0-27.6 ℃, and the average relative humidity is 67.65%. When the moisture content of the green coffee beans reaches 10-12%, the end point of the fermentation and drying stages is set;
shelling the fermented and dried coffee beans with shells to obtain dry coffee beans, accurately weighing 500.0g of sample, and adding the sample into a roller type baking machine, wherein the baking temperature is 109-210 ℃; and finally, taking the beans out of the pot at the temperature of 210 ℃, wherein the firepower value is 1.5, and the baking time is 8min to obtain the moderately baked beans. Pulverizing the roasted coffee beans, sieving with a 40-mesh sieve, packaging in a special coffee sealing bag, and storing in a refrigerator at 4 deg.C.
Example 5: the processing method for improving the flavor and quality of coffee
Pouring the picked fresh coffee fruits into a siphon pool, adding clear water for cleaning and stirring to remove impurities such as floating fruits, branches, leaves and the like, and removing dust, silt and the like on the surfaces of the fresh coffee fruits;
feeding the cleaned and impurity-removed fresh coffee fruits into a peeling machine for mechanical peeling;
spreading the peeled wet coffee beans in an iron plate, uniformly sprinkling yeast cells of four mixed culture solutions (the ratio of viable bacteria is 1:1:1: 1) suspended in sterile water on the surfaces of the coffee beans, and then drying the green coffee beans in the sun, wherein the average ambient temperature is 17.0-27.6 ℃, and the average relative humidity is 67.65%. When the moisture content of the green coffee beans reaches 10-12%, the end point of the fermentation and drying stage is set;
shelling the fermented and dried coffee beans with shells to obtain dry coffee beans, accurately weighing 500.0g of sample, and adding the sample into a roller type baking machine, wherein the baking temperature is 109-210 ℃; and finally, taking the beans out of the pot at the temperature of 210 ℃, controlling the firepower value to be 1.5, and baking for 8min to obtain the moderately baked beans. Pulverizing the roasted coffee beans, sieving with a 40-mesh sieve, packaging in a special coffee sealing bag, and storing in a refrigerator at 4 deg.C.
Test example
Comparison method: not inoculated with saccharomyces cerevisiae;
pouring the picked fresh coffee fruits into a siphon pool, adding clear water for cleaning and stirring to remove impurities such as floating fruits, branches, leaves and the like, and removing dust, silt and the like on the surfaces of the fresh coffee fruits;
feeding the cleaned and impurity-removed coffee fresh fruits into a peeling machine for mechanical peeling;
and (3) drying the peeled wet coffee beans in the sun, wherein the average ambient temperature is 17.0-27.6 ℃, and the average relative humidity is 67.65%. When the moisture content of the green coffee beans reaches 10-12%, the end point of the drying stage is set;
shelling the fermented and dried coffee beans with shells to obtain dry coffee beans, accurately weighing 500.0g of sample, and adding the sample into a roller type baking machine, wherein the baking temperature is 109-210 ℃; and finally, taking the beans out of the pot at the temperature of 210 ℃, wherein the firepower value is 1.5, and the baking time is 8min to obtain the moderately baked beans.
Pulverizing the roasted coffee beans, sieving with a 40-mesh sieve, packaging in a special coffee sealing bag, and storing in a refrigerator at 4 deg.C.
The fresh coffee fruits are all medium grain Apocynum species samples, and the water content, the weight loss rate, the color measurement, the volatile flavor substance analysis and the sensory cup measurement system are used as measurement indexes for comparison, and the results are shown in the following graph.
Fig. 1A-B show weight loss and moisture content change diagrams of roasted coffee beans, wherein physical changes caused by roasting of coffee are mainly reflected in drastic changes of shape, color, moisture content, density and internal structure, and due to different types of bacteria added to six samples with roasting degrees and different moisture migration states in the drying process, the moisture contents of different inoculated samples have differences when the roasted coffee beans reach a medium roasting degree, and the content ranges from about 2.0% to 6.0%. The moisture content of the samples of examples 1, 2, 3, 4 and 5 was lower than the control method, mainly because the polysaccharide rich mucilage layer was removed during fermentation, which reduced the moisture content of the coffee beans and further ensured that the coffee did not deteriorate during storage. With the increase of the roasting time, the mass of the coffee beans is gradually reduced and the weight loss range is 13.00 +/-0.85-15.20 +/-1.11%. This loss of torrefaction is mainly reflected in evaporation of moisture, conversion of organic substances into gases and volatiles, physical losses, etc. The weight loss during the initial stage of coffee roasting is mainly due to dehydration and later due to thermal degradation of carbohydrates.
TABLE 1 color difference parameter analysis table for coffee beans inoculated with different saccharomyces cerevisiae
Note: the letters in the same column that differ from the right shoulder indicate significant differences, p < 0.05.
The color index parameter changes of the roasted beans are shown in Table 1, the color indexes of the roasted beans obtained by treating different saccharomyces cerevisiae have differences, wherein L * The value represents the brightness and is inversely proportional to the color of the sample, i.e. L * The higher the value, the lighter the sample color. L of example 2 sample * The value is up to 31.22, i.e. the lightest colour. Example 1 the resulting roasted beans L were treated * The value of 27.87, which are all lower than the roasted beans obtained in the other examples, showed the lowest degree of discoloration, indicating that the Saccharomyces cerevisiae is beneficial for the stabilization of the coffee bean pigments; a is * The values represent red-green hues, with the maximum and minimum values being example 3 and example 4, respectively, 4.49 and 2.62, respectively. The change of the species type is such that * The value shows an ascending trend; b * The value represents a yellow-blue hue (yellow b) + Blue b - ) The phenolics are the main source of yellow hue for the sample, the baked beans b obtained from the treatment of 5 Saccharomyces cerevisiae * The values are all lower than those of the test examples, because the phenolic substances are continuously oxidized under the action of the microbial leavening agent, thereby causing the loss, and b is caused * The value decreases; Δ E is used to determine the difference between two colors, typically Δ E of 3.0 is the minimum color difference (depending on hue) that can be detected by the human eye. Wherein Δ E * The maximum and minimum values of (a) are example 3(1.81) and example 2(0.14), respectively, both within 3.0, indicating that the human eye cannot distinguish the difference between the two coffee bean colors.
The GC-MS total ion chromatogram and volatile content results are shown in FIGS. 3A-B. A total of 81 volatile compounds were identified in the roasted coffee beans obtained from the inoculation of examples 1, 2, 3, 4, 5 and the control method of the present invention. Among them, 49 species, 52 species in example 1, 50 species in example 2, 52 species in example 3, 46 species in example 4, and 58 species in example 5 were detected by the comparison method, and the number of them was also different, as shown in fig. 4, 20 species of pyrazines, 6 species of aldehydes, 10 species of ketones, 8 species of esters, and 6 species of pyridines and pyrroles were mainly included, and alcohols, aldehydes, and pyrazines were included among them, which were significantly different in content, as shown in fig. 3B. The contents were, in order, example 3 (333.05. mu.g/g) > example 4 (372.51. mu.g/g) > control (301.03. mu.g/g) > example 1 (286.31. mu.g/g) > example 5 (262.22. mu.g/g) > example 2 (223.15. mu.g/g).
Pyrazine compounds vary significantly in content, often with nut, clay, roasted and green aromas. The total content of pyrazine compounds in example 3 can reach 122.99 μ g/g, which mainly comes from Maillard reaction between amino acid and sugar and direct pyrolysis of amino acid. The content of substances (9.74-12.03 mu g/g) such as 2, 5-dimethylpyrazine (14.34-17.84 mu g/g), 2, 6-dimethylpyrazine (18.45-24.64 mu g/g), 2-ethylpyrazine and the like in examples 3, 5, 4 and the like is increased, the content increase of the substances mainly improves two large aromas of nut aroma and roasted aroma of coffee, and the influence of bacteria, fungi and yeasts on the formation of coffee aroma in the study of Sunararum and the like is kept consistent; alcohol compounds are mainly embodied in furfuryl alcohol, the total content (18.98 mu g/g) of the sample in the example 4 is higher than that of other examples, the alcohol content in a control test group is only 9.76 mu g/g, and the alcohol compounds are possibly oxidized and separated by lipid under the influence of saccharomyces cerevisiae, so that the coffee beans generate fresh aroma; the aldehyde compounds are mainly creamy, such as 3-methylbutyraldehyde, 3-methyl-2-butenal, etc., while 6 kinds of aldehyde substances, namely furfural, 5-methyl-2-furaldehyde, N-methyl-2-pyrrolecarbaldehyde, p-tolualdehyde, 2-phenylcrotonaldehyde and 2-pyrrolecarbaldehyde, are detected in the baked beans obtained after the treatment of different saccharomyces cerevisiae. Mainly reflected in the content of the substance of furfural, and the content of the substance in a sample shows a reduction trend after strains are inoculated, the difference of a control group (31.12 mu g/g) > example 2(30.28 mu g/g) > example 4(22.09 mu g/g) > example 5(23.34 mu g/g) > example 1(19.10 mu g/g) > example 3(16.16 mu g/g) is caused by different selected yeasts, so that the metabolic pathways are different, and the generated products are different; although the content of other compounds such as phenols is less, ester aroma, fruit aroma, smoke aroma and the like are added to enrich the main aroma of the coffee. This may be due to differences in flavor quality exhibited by saccharomyces cerevisiae during fermentation to produce different types of extracellular enzymes, interactions during baking such as carbohydrate reactions, lipid oxidation and thermal degradation reactions.
TABLE 2 evaluation table for sensory evaluation index of roasted coffee beans obtained by inoculating and not inoculating various Saccharomyces cerevisiae
The cup measurement results of six roasted coffee beans by adopting an American Top-quality coffee Association (SCAA) cup measurement method are shown in Table 2, the scores of all indexes of sensory evaluation are 6.83-7.83, the overall deviation exists but the difference is small, and the overall flavor quality of the six coffee is stable. For the other attributes (acidity, aftertaste, balance, overall rating and final score) shown in table 2, the other examples differed less (P < 0.05) than the control method and example 1, which differed significantly (example 1 achieved the highest score). Except for example 4, the final scores of other examples were all higher than those of the control group. Overall, the overall score for coffee was higher after the different saccharomyces cerevisiae treatments than for the untreated roasted beans, and example 1 showed the highest final score (83.00 points). The total coffee score is about 81.25-83.00 points, wherein the highest score of example 1 can reach 83.00, the score of example 3 reaches 81.58, and the score of the comparison method is the lowest value (81.25). Example 1 achieved the highest scores in terms of aroma, body, lingering, balance, overall evaluation and final score (7.67, 7.50, 7.75, 7.67 and 83.00, respectively), and example 1 reduced the tartness of coffee (reduced sample acidity) compared to the control, with more significant differences from the other examples, example 1 treated coffee being described as having chocolate, nut and caramel notes, example 2 treated acidity increased in correlation with apple taste, but with slight tartness; example 3, which had the most prominent flavor and a score of 7.50 and a reduced acidity compared to the control, showed that the microbial starter was able to reduce the astringency of the coffee with a greater impact on the final overall score. Example 4 had the lowest sensory score, had flavor attributes that were different from those of the other examples, and provided an astringent green flavor.
According to analysis, the content of the components is influenced by different saccharomyces cerevisiae, so that the types and the contents of the components have obvious difference. The quantity and content of the pyrazine compounds in example 3 are higher than those in other examples and a control group, and the lingering charm and the balance feeling of the sample of example 3 are higher than those of other examples. The reason is that taste perception systems of different people are different, the tasting interval time of each sample is short, the lingering charm and the balance sense are not completely disappeared, and the difference is small due to the fact that the lingering charm and the balance sense have certain influence on other samples. And (3) comprehensive evaluation, wherein the scores of the total scores measured by the coffee cup after being processed by different saccharomyces cerevisiae are higher than those obtained by a comparison method, so that the saccharomyces cerevisiae serving as a leavening agent has a certain effect of improving the flavor of the coffee, and the change rule of aroma substances in the semi-dry coffee by the saccharomyces cerevisiae is further clearly added. Comprehensively considered, the invention utilizes the saccharomyces cerevisiae to ferment and process the coffee, is feasible in the aspect of improving the flavor and quality of the coffee, and has wide application prospect.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that it is obvious to those skilled in the art that various modifications and improvements can be made without departing from the principle of the present invention, and these modifications and improvements should also be considered as the protection scope of the present invention.
Claims (10)
1. A method of processing coffee, comprising:
step 1: taking fresh coffee beans for pretreatment;
step 2: inoculating saccharomyces cerevisiae on the surface of the pretreated part of coffee beans; the saccharomyces cerevisiae comprises at least one of the strains with the preservation numbers of CMCC 1425, CMCC 1557, CMCC 1793 and CMCC 32762;
and step 3: and (3) drying the green coffee beans inoculated with the saccharomyces cerevisiae in the step (2) until the water content is 10-12%, and sequentially carrying out hulling, baking, crushing and sieving.
2. The process of claim 1, wherein the coffee beans are medium-sized coffee.
3. The process of claim 1 wherein said pretreatment in step 1 comprises cleaning to remove impurities, classification, and mechanical peeling.
4. The machining method according to claim 1, wherein the step 2 specifically comprises:
after thawing and activating the saccharomyces cerevisiae strains, culturing the saccharomyces cerevisiae strains in YEPG liquid culture medium for 24-48 h, centrifuging the cells (7000rpm,10min), recovering the cells, and suspending the cells in 500mL of sterile water for inoculation;
spraying the saccharomyces cerevisiae suspension on the surface of coffee beans;
the YEPG liquid culture medium consists of water and 20g/L glucose, 10g/L yeast extract, 10g/L peptone and 1% glycerol, and the pH value is 3.5.
5. The process of claim 4, wherein the Saccharomyces cerevisiae suspension is added until its concentration reaches 10 9 cell/mL。
6. The process of claim 1, wherein in step 2 the Saccharomyces cerevisiae is selected from the group consisting of Saccharomyces cerevisiae strains CMCC 1425, CMCC 1557, CMCC 1793 and CMCC32762 with a viable count ratio of 1:1:1: 1.
7. The process of claim 1, wherein the drying in step 3 is sun drying, and the average ambient temperature of the sun drying is 17.0 to 27.6 ℃.
8. The processing method according to claim 1, wherein the baking temperature in step 3 is 109 to 210 ℃, the fire power value is 1.0 to 1.5, and the baking time is 8 to 10 min.
9. The processing method according to claim 1, wherein the sieving is 40-60 mesh sieving.
10. Coffee obtainable by a process according to any one of claims 1 to 9.
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