CN117918442A - Processing method of fresh coffee fruits - Google Patents
Processing method of fresh coffee fruits Download PDFInfo
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- CN117918442A CN117918442A CN202410211630.7A CN202410211630A CN117918442A CN 117918442 A CN117918442 A CN 117918442A CN 202410211630 A CN202410211630 A CN 202410211630A CN 117918442 A CN117918442 A CN 117918442A
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of agricultural product processing, in particular to a processing method of fresh coffee fruits. The processing method comprises the following steps: s1, picking fully-cooked mauve fresh fruits; s2, cleaning and grading fresh fruits; s3, airing fresh fruits: airing the cleaned fresh fruits for 5-6 hours; s4, peeling fresh fruits: peeling in a dry environment; s5, fermenting, degumming and drying: microbial agents and mixed enzymes are added into a fermentation roller to ferment for 6 to 8 hours at the temperature of 45 ℃ and the moisture content is 10 to 12 percent; s6, shelling: drying the shelled beans and shelling to obtain coffee beans; s7, scenting: removing impurities, soaking in water in a storage tank, adding various natural plant extracts and mixed enzymes, stirring thoroughly, and drying; s8 curing: and (5) temporary storage of the curing silo, and drying to obtain the finished coffee beans. The invention realizes the zero discharge of sewage with small water consumption and improves the production efficiency of coffee on the premise of ensuring the quality of the coffee.
Description
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to a processing method of fresh coffee fruits.
Background
In the production of coffee, it is necessary to process the beans. In the traditional processing technology, the treatment of the fresh coffee fruits is roughly divided into water washing, sun drying and honey treatment. The Yunnan small-particle coffee is mostly subjected to water washing treatment, namely, after fresh fruits are peeled, pectin is removed, a large amount of clear water is needed to be used for soaking and rinsing for 30-48 hours in a water tank, and the stability and uniformity of the product are difficult to control. In addition, as the water-based substances in the coffee are lost in a large amount after long-time soaking, the yield of the coffee is reduced by 3% -5%, and the quality of the coffee is also greatly reduced. Therefore, how to process fresh coffee fruits without water, thereby reducing environmental pollution and improving coffee production efficiency is a problem which needs to be solved by the technicians in the field.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the processing method of the fresh coffee fruits with reliable performance, which is produced in a clean and environment-friendly production mode, realizes small water consumption and zero discharge of sewage on the premise of ensuring the quality of coffee, and greatly improves the production efficiency of the coffee.
The technical scheme of the invention is realized as follows: the processing method of the fresh coffee fruits adopts anhydrous peeling and anhydrous fermentation degumming treatment to the fresh coffee fruits, and specifically comprises the following steps:
S1) picking: selecting Yunnan small-grain coffee with the growing altitude of 1300-1600 m, and picking fully-cooked mauve coffee fresh fruits;
S2) cleaning and grading fresh fruits: cleaning coffee fruits with clean water within 8 hours of harvesting fresh fruits in the same day for floatation, removing rotten fruits and immature fruits, and removing sundries such as branches, leaves and the like;
S3) airing fresh fruits: placing the cleaned fresh fruits on a drying rack, uniformly spreading and drying for 5-6 hours, wherein the drying thickness is not more than 2 cm;
S4) fresh fruit peeling: removing the peel of the dried coffee fruits in a dry environment to obtain pectin-containing coffee beans;
S5) fermenting, degumming and drying: placing the obtained pectin-containing coffee beans in a fermentation roller, adding microbial agents and mixed enzymes, fermenting for 6-8 hours at the temperature of 43-48 ℃ until the water content is 10-12%, and obtaining the shell-containing beans with the removed adhesive layers;
s6) shelling: drying the shelled beans with the adhesive layers removed, and then carrying out shelling treatment to obtain coffee beans;
s7) scenting treatment: screening coffee beans to remove impurities, adding the coffee beans into a storage tank, soaking the coffee beans in water, adding various natural plant extracts and mixed enzymes according to requirements, fully stirring, and drying the soaked coffee beans;
s8) curing: the dried coffee beans are put into an aging silo for temporary storage, and the finished coffee beans are obtained after the later stage of coffee beans are dried, graded in particle size, gravity separated, color selected and polished, and then the finished coffee beans are metered, packaged and put into storage.
In the step S6, the coffee beans obtained after dehulling are yellow green in color and micro-shrinkage.
The microbial agent comprises, by mass, 15% of lactobacillus acidophilus, 10% of lactobacillus casei, 10% of lactobacillus rhamnosus, 10% of streptococcus thermophilus, 10% of bifidobacterium longum, 10% of bifidobacterium lactis, 10% of lactobacillus plantarum, 10% of lactobacillus paracasei, 5% of lactobacillus reuteri, 5% of lactobacillus salivarius, 3% of bifidobacterium infantis and 2% of bifidobacterium adolescentis.
The preparation method of the microbial agent comprises the following steps: and (3) processing each single strain in a culture medium through pure culture fermentation, strain coating, freeze drying process, secondary coating and the like to obtain single freeze-dried bacterial powder, and then uniformly compounding according to the synergistic effect among the bacterial powders to obtain the microbial agent.
In the step S4, the fresh coffee fruits are peeled in a fresh fruit peeling machine.
Preferably, in the step S6, the drying temperature is 55 to 60 ℃.
The mixed enzyme comprises one or more of pectin lyase, pectase, protease and beta-glucanase.
The water content of the finished coffee beans is 10-12%.
The natural plant extract comprises citrus extract, lemon extract, rose hydrosol or vanilla extract.
The invention solves the defects existing in the background technology and has the following beneficial effects:
1. In the fresh coffee fruit treatment process, anhydrous roller fermentation is adopted to replace the traditional water washing treatment process, the metabolic characteristics of various microbial agents are fully utilized by inoculating microbial agents for fermentation, the nutrients of the coffee fruit adhesive layer and the bean body are utilized to create anaerobic and acidic conditions suitable for the growth of fermentation bacteria, the contact area of the strain and the bean body is increased, the fermentation process is accelerated, the coffee fruit adhesive layer can be effectively removed, and meanwhile, the flavor precursor composition of the obtained raw beans is changed. The fermentation degumming reduces a great deal of treatment time, and the treatment step of removing water reduces sewage treatment cost and environmental pollution. The invention also solves the problems that the traditional water washing method also causes the taste of the coffee beans to be slightly sour, the sun-drying period of the water washed coffee beans is longer, and the large-scale production is not facilitated.
2. The invention is inoculated with microbial inoculum, preferably adaptive strain, has high viable bacteria rate, contains dominant quantity of various lactobacillus and bifidobacterium, can take the dominant role in the microbial population of a fermentation system, is rich in lactic acid and lactobacillin in the fermentation process, has reduced pH value, inhibits the growth of pathogenic bacteria and mixed bacteria, is nontoxic and has no drug resistance, can effectively inhibit the growth of harmful bacteria, and improves the fermentation controllability. Therefore, the roller has more uniform fermentation effect, is favorable for uniformity and stability of products, and has large treatment capacity and short treatment time.
3. According to the invention, the microbial agent is added, and meanwhile, mixed enzymes such as pectin lyase, pectase, protease, beta-glucanase and the like are also added, so that the metabolism of nutrient substances in the coffee is accelerated, the fermented flavor is aromatic, the coffee has soft lactic acid taste, the effect of improving the flavor of the coffee beans is obvious, and the flavor, the green color and luster of the coffee beans and the complex flavor of the sun-dried beans and the flower fragrance of the honey-treated beans are enriched. In addition, the fermented coffee beans are rich in amino acids, vitamins and other nutrients, so that the nutritional value is improved, and the natural flavor is rich.
4. The invention also adds the treatment process of the scenting coffee beans, and enriches the aroma of the coffee beans and has better mouthfeel by adding various natural plant extracts and mixed enzymes, such as flower aroma, fruit aroma, bouquet and the like.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The preparation method of the microbial agent comprises the following steps:
The following microbial agents, namely 15% of lactobacillus acidophilus, 10% of lactobacillus casei, 10% of lactobacillus rhamnosus, 10% of streptococcus thermophilus, 10% of bifidobacterium longum, 10% of bifidobacterium lactis, 10% of lactobacillus plantarum, 10% of lactobacillus paracasei, 5% of lactobacillus reuteri, 5% of lactobacillus salivarius, 3% of bifidobacterium infantis and 2% of bifidobacterium adolescentis are weighed according to the mass percentage. And (3) processing each single strain in a culture medium through pure culture fermentation, strain coating, freeze drying process, secondary coating and the like to obtain single freeze-dried bacterial powder, and then uniformly compounding according to the synergistic effect among bacterial powders to obtain the microbial agent containing twelve bacterial powders. The above strains are safe edible strains approved by the Ministry of health, and the production of the microbial inoculum is completed under the quality system of ISO/HALAL/GMP/food production license.
Example 2
The processing method of the fresh coffee fruits comprises the following steps:
S1) picking: selecting Yunnan small-grain coffee with the growing altitude of 1300-1600 m, and picking fully-cooked mauve fresh fruits;
S2) cleaning and grading fresh fruits: cleaning coffee fruits with clean water within 8 hours of harvesting fresh fruits in the same day for floatation, removing rotten fruits and immature fruits, and removing sundries such as branches, leaves and the like;
S3) airing fresh fruits: placing the cleaned fresh fruits on a drying rack, uniformly spreading and drying for 5.5 hours, wherein the drying thickness is not more than 2 cm;
S4) fresh fruit peeling: peeling the dried coffee fruits in a fresh fruit peeling machine to obtain pectin-containing coffee beans;
S5) fermenting, degumming and drying: placing the obtained pectin-containing coffee beans in a fermentation roller, adding microbial agents and mixed enzymes, and fermenting for 7 hours at 45 ℃ until the water content is 10-12%, so as to obtain the shell-containing beans with the glue layers removed; the mixed enzymes include pectin lyase, pectase, protease and beta-glucanase.
S6) shelling: drying the shelled beans with the adhesive layers removed, and then carrying out shelling treatment to obtain coffee beans, wherein the drying temperature is 58 ℃;
S7) scenting treatment: screening coffee beans to remove impurities, adding into a storage tank, soaking in water, adding natural plant extract (lemon extract) and mixed enzyme according to requirements, stirring thoroughly, and drying soaked coffee beans;
s8) curing: the dried coffee beans are put into an aging silo for temporary storage, and the finished coffee beans are obtained after the later stage of coffee beans are dried, graded in particle size, gravity separated, color selected and polished, and then the finished coffee beans are metered, packaged and put into storage.
Example 3
The processing method of the fresh coffee fruits comprises the following steps:
S1) picking: selecting Yunnan small-grain coffee with the growing altitude of 1300-1600 m, and picking fully-cooked mauve fresh fruits;
S2) cleaning and grading fresh fruits: cleaning coffee fruits with clean water within 8 hours of harvesting fresh fruits in the same day for floatation, removing rotten fruits and immature fruits, and removing sundries such as branches, leaves and the like;
S3) airing fresh fruits: placing the cleaned fresh fruits on a drying rack, uniformly spreading and drying for 5 hours, wherein the drying thickness is not more than 2 cm;
S4) fresh fruit peeling: peeling the dried coffee fruits in a fresh fruit peeling machine to obtain pectin-containing coffee beans;
S5) fermenting, degumming and drying: placing the obtained pectin-containing coffee beans in a fermentation roller, adding microbial agents and mixed enzymes, and fermenting for 6 hours at the temperature of 43 ℃ until the water content is 10-12%, so as to obtain the shell-containing beans with the glue layers removed; the mixed enzymes include pectin lyase, pectase, protease and beta-glucanase.
S6) shelling: drying the shelled beans with the adhesive layers removed, and then carrying out shelling treatment to obtain coffee beans, wherein the drying temperature is 55 ℃;
S7) scenting treatment: screening coffee beans to remove impurities, adding into a storage tank, soaking in water, adding natural plant extract (rose hydrosol) and mixed enzyme according to requirements, stirring thoroughly, and drying soaked coffee beans;
s8) curing: the dried coffee beans are put into an aging silo for temporary storage, and the finished coffee beans are obtained after the later stage of coffee beans are dried, graded in particle size, gravity separated, color selected and polished, and then the finished coffee beans are metered, packaged and put into storage.
Example 4
The processing method of the fresh coffee fruits comprises the following steps:
S1) picking: selecting Yunnan small-grain coffee with the growing altitude of 1300-1600 m, and picking fully-cooked mauve fresh fruits;
S2) cleaning and grading fresh fruits: cleaning coffee fruits with clean water within 8 hours of harvesting fresh fruits in the same day for floatation, removing rotten fruits and immature fruits, and removing sundries such as branches, leaves and the like;
s3) airing fresh fruits: placing the cleaned fresh fruits on a drying rack, uniformly spreading and drying for 6 hours, wherein the drying thickness is not more than 2 cm;
S4) fresh fruit peeling: peeling the dried coffee fruits in a fresh fruit peeling machine to obtain pectin-containing coffee beans;
S5) fermenting, degumming and drying: placing the obtained pectin-containing coffee beans in a fermentation roller, adding microbial agents and mixed enzymes, and fermenting for 8 hours at 48 ℃ until the water content is 10-12%, so as to obtain the shell-containing beans with the glue layers removed; the mixed enzymes include pectin lyase, pectase, protease and beta-glucanase.
S6) shelling: drying the shelled beans with the adhesive layers removed, and then carrying out shelling treatment to obtain coffee beans, wherein the drying temperature is 60 ℃;
s7) scenting treatment: screening coffee beans to remove impurities, adding into a storage tank, soaking in water, adding natural plant extract (vanilla extract) and mixed enzyme according to requirements, stirring thoroughly, and drying soaked coffee beans;
s8) curing: the dried coffee beans are put into an aging silo for temporary storage, and the finished coffee beans are obtained after the later stage of coffee beans are dried, graded in particle size, gravity separated, color selected and polished, and then the finished coffee beans are metered, packaged and put into storage.
Comparative example 1: the same Yunnan small-grain coffee fresh fruits are taken and treated by the traditional processing technology, and the treatment of the coffee fresh fruits is divided into water washing (40 hours), sun drying (15-20 days), honey treatment and aroma enhancement, and finally, the finished coffee beans are obtained after gravity separation, color selection and polishing.
Coffee beverages were prepared using the coffee beans prepared in examples 2 to 4 of the present invention and comparative example 1. The method comprises the following specific steps: grinding equal amount of coffee beans into fine powder, pouring the coffee powder into a wet filter bowl, pouring boiling water (90-96 ℃) according to the flow of brewing coffee by hand, steaming and brewing, and completing the preparation of the coffee beverage after the hot water extraction in the filter bowl is finished. Sensory evaluation was performed on the hand-brewed coffee after preparation by 30 professional coffers and coffee lovers as evaluators, wherein the scoring criteria are shown in table 1 and the specific average scores are shown in table 2.
Table 1 scoring criteria
Table 2: specific average score
As can be seen from Table2, the coffee beans prepared by the anhydrous roller fermentation method of examples 2-4 of the present invention were more popular than the coffee beans prepared by the conventional process in terms of overall appearance, flavor and taste. The coffee beans prepared by the processing method have strong dry fragrance after being ground, are soft in taste, have improved sweetness, have soft lactic acid taste and better in taste, and the taste of the traditional water washing method of the comparative example 1 is biased towards fruit acid, and the taste is sour and refreshing.
The invention selects coffee growing in the environment of 1300-1600 m. The coffee planted at high altitude has the advantages of large day-night temperature difference, slow growth period, contribution to accumulation of coffee nutrient substances, and researches show that in the altitude range suitable for coffee growth, along with the increase of the planting altitude, the coffee sugar is enriched, the caffeine content is reduced, the coffee fruits are full, and the quality of the coffee cup is improved. The coffee fruit is selected from a coffee garden ecologically free of pesticide contamination. The soil, irrigation water and processing water of the coffee plantation meet the national standard GB/T1963 organic product production and processing standards, and the pollution of chemical pesticides, heavy metals and the like is avoided.
The principle of the invention is as follows: in the fresh coffee fruit treatment process, anhydrous roller fermentation is adopted to replace the traditional water washing treatment process, the metabolic characteristics of various microbial agents are fully utilized by inoculating microbial agents for fermentation, the nutrients of the coffee fruit adhesive layer and the bean body are utilized to create anaerobic and acidic conditions suitable for the growth of fermentation bacteria, the contact area of the strain and the bean body is increased, the fermentation process is accelerated, the coffee fruit adhesive layer is effectively removed, and meanwhile, the flavor precursor composition of the obtained raw beans is changed. The fermentation degumming reduces a great deal of treatment time, and the treatment step of removing water reduces sewage treatment and environmental pollution. The invention also solves the problems that the traditional water washing method also causes the taste of the coffee beans to be slightly sour, the sun-drying period of the water washed coffee beans is longer, and the large-scale production is not facilitated.
The invention is inoculated with microbial inoculum, preferably adaptive strain, has high viable bacteria rate, contains dominant quantity of various lactobacillus and bifidobacterium, can take the dominant role in the microbial population of a fermentation system, is rich in lactic acid and lactobacillin in the fermentation process, has reduced pH value, inhibits the growth of pathogenic bacteria and mixed bacteria, is nontoxic and has no drug resistance, can effectively inhibit the growth of harmful bacteria, and improves the fermentation controllability. Therefore, the roller has more uniform fermentation effect, is favorable for uniformity and stability of products, and has large treatment capacity and short treatment time.
The invention adds the microbial agent and the mixed enzymes of pectin lyase, pectase, protease, beta-glucanase and the like, accelerates the metabolism of nutrient substances in the coffee, has strong fermentation flavor and soft lactic acid taste, has obvious effect of improving the flavor of the coffee beans, enriches the flavor of the coffee beans, and has yellow green color of the coffee beans and complex flavor of the sun-dried beans and flower fragrance of the honey-treated beans. In addition, the fermented coffee beans are rich in amino acids, vitamins and other nutrients, so that the nutritional value is improved, and the natural flavor is rich.
The invention also adds the treatment process of the scenting coffee beans, and enriches the aroma of the coffee beans and has better mouthfeel by adding various natural plant extracts and mixed enzymes, such as flower aroma, fruit aroma, bouquet and the like.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (9)
1. A processing method of fresh coffee fruits is characterized in that the fresh coffee fruits are peeled by adopting anhydrous peeling and anhydrous fermentation degumming treatment, and the processing method specifically comprises the following steps:
S1) picking: selecting Yunnan small-grain coffee with the growing altitude of 1300-1600 m, and picking fully-cooked mauve coffee fresh fruits;
S2) cleaning and grading fresh fruits: cleaning coffee fruits with clean water within 8 hours of harvesting fresh fruits in the same day for floatation, removing rotten fruits and immature fruits, and simultaneously removing branches and leaves;
S3) airing fresh fruits: placing the cleaned fresh fruits on a drying rack, uniformly spreading and drying for 5-6 hours, wherein the drying thickness is not more than 2 cm;
S4) fresh fruit peeling: removing the peel of the dried coffee fruits in a dry environment to obtain pectin-containing coffee beans;
S5) fermenting, degumming and drying: placing the obtained pectin-containing coffee beans in a fermentation roller, adding microbial agents and mixed enzymes, fermenting for 6-8 hours at the temperature of 43-48 ℃ until the water content is 10-12%, and obtaining the shell-containing beans with the removed adhesive layers;
s6) shelling: drying the shelled beans with the adhesive layers removed, and then carrying out shelling treatment to obtain coffee beans;
S7) scenting treatment: screening coffee beans to remove impurities, adding the coffee beans into a storage tank, soaking the coffee beans in water, adding natural plant extracts and mixed enzymes according to requirements, fully stirring, and drying the soaked coffee beans;
s8) curing: the dried coffee beans are put into an aging silo for temporary storage, and the finished coffee beans are obtained after the later stage of coffee beans are dried, graded in particle size, gravity separated, color selected and polished, and then the finished coffee beans are metered, packaged and put into storage.
2. The method for processing fresh coffee cherries according to claim 1, characterized in that: in the step S6, the coffee beans obtained after dehulling are yellow green in color and micro-shrinkage.
3. The method for processing fresh coffee cherries according to claim 1, characterized in that: the microbial agent comprises, by mass, 15% of lactobacillus acidophilus, 10% of lactobacillus casei, 10% of lactobacillus rhamnosus, 10% of streptococcus thermophilus, 10% of bifidobacterium longum, 10% of bifidobacterium lactis, 10% of lactobacillus plantarum, 10% of lactobacillus paracasei, 5% of lactobacillus reuteri, 5% of lactobacillus salivarius, 3% of bifidobacterium infantis and 2% of bifidobacterium adolescentis.
4. A method of processing fresh coffee cherries according to claim 3, wherein: the preparation method of the microbial agent comprises the following steps: and (3) carrying out pure culture fermentation, strain coating, freeze drying and secondary coating processing on each single strain in a culture medium to obtain single freeze-dried bacterial powder, and then uniformly compounding according to the synergistic effect among the bacterial powders to obtain the microbial agent.
5. The method for processing fresh coffee cherries according to claim 1, characterized in that: in the step S4, the fresh coffee fruits are peeled in a fresh fruit peeling machine.
6. The method for processing fresh coffee cherries according to claim 1, characterized in that: in the step S6, the drying temperature is 55-60 ℃.
7. The method for processing fresh coffee cherries according to claim 1, characterized in that: the mixed enzyme comprises one or more of pectin lyase, pectase, protease and beta-glucanase.
8. The method for processing fresh coffee cherries according to claim 1, characterized in that: the water content of the finished coffee beans is 10-12%.
9. The method for processing fresh coffee cherries according to claim 1, characterized in that: the natural plant extract comprises citrus extract, lemon extract, rose hydrosol or vanilla extract.
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