WO2014082224A1 - 一种咖啡原料的处理方法及处理系统 - Google Patents

一种咖啡原料的处理方法及处理系统 Download PDF

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Publication number
WO2014082224A1
WO2014082224A1 PCT/CN2012/085443 CN2012085443W WO2014082224A1 WO 2014082224 A1 WO2014082224 A1 WO 2014082224A1 CN 2012085443 W CN2012085443 W CN 2012085443W WO 2014082224 A1 WO2014082224 A1 WO 2014082224A1
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Prior art keywords
coffee
fermentation
raw material
coffee raw
tofu
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PCT/CN2012/085443
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English (en)
French (fr)
Inventor
杨章平
Original Assignee
Yang Zhangping
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Priority to PCT/CN2012/085443 priority Critical patent/WO2014082224A1/zh
Publication of WO2014082224A1 publication Critical patent/WO2014082224A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/02—Treating green coffee; Preparations produced thereby

Definitions

  • the invention relates to a coffee raw material processing technology, in particular to a method for processing a coffee raw material, comprising a method for koji, fermentation, and separating coffee beans and accessory products.
  • microbial fermentation can be used to improve the nutrition and aroma of coffee beans.
  • proteins, fats, sugars, and other substances will change, through the action of microbial enzymatic hydrolysis: macromolecular proteins can be hydrolyzed into small peptides or amino acids; fat can be decomposed into glycerol and fatty acids; Carbohydrates can be converted into alcohols and esters by enzymatic hydrolysis and synthesis; many substances will change more nutritiously and beneficially, which is more conducive to digestion and absorption of the gastrointestinal tract; fat can be hydrolyzed into glycerol by the action of microbial enzymatic hydrolysis.
  • Fatty acids, glycerol can be converted into organic acids, organic acids and sugar-converted alcohols can be synthesized into a variety of esters, the fragrance of coffee beans will become more mellow, or products or drinks, will make consumers endless , will make consumption satisfied.
  • Chinese invention patent CN200480030833. 7 discloses a method for treating green coffee beans, which comprises a fermentation treatment and a separation treatment, the fermentation treatment is carried out on unsmashed green coffee beans and microorganisms derived from coffee fruits, and can be decomposed by the microorganisms.
  • the decomposable row components are contacted for fermentation treatment, and the separation process treats the fermented green coffee beans. Since it only improves the aroma of the coffee beans by "simple" fermentation and separation treatment, the coffee beans are once fermented by microorganisms and medium. In one fermentation, the enzymatic hydrolysis of the coffee beans by the fermentation enzyme is not sufficient.
  • the confirmation obtained in many solid fermentation practices is: In one fermentation, the enzymatic hydrolysis of the solid product by the fermentation enzyme is not sufficient, and the consumer cannot meet the requirements of the fragrance of the coffee, but also pay attention to the nutrition and safety of the coffee. Increasingly high requirements, and, the composition of the fermentation base affects the aroma and taste of the coffee beans, and the method is After the leaven treatment, only the coffee beans in the Qufu are extracted, and other substances are discarded, resulting in waste of resources.
  • microorganisms include bacteria, viruses, fungi, and the like.
  • Fungus (Fungus) is divided into three categories: yeast, mold and sputum (large fungi).
  • Mold is a general term for fungi that form mycelium.
  • the basic unit constituting the mold is called hyphae, which is long in shape and has a width of 2 to 10 ⁇ m. It can continuously grow and branch from the front end.
  • a large number of hyphae are interwoven into a fluffy, floc or reticular form, called mycelium.
  • the mycelium is usually white, brown, gray, or brightly colored.
  • the colony is white hairy, it is mucor, the green is penicillium, the yellow is yellow Aspergillus, and some can produce pigment to color the substrate. Molds proliferate rapidly, often causing a lot of mildew and spoilage of foods and utensils, but many beneficial types have been widely used, and they are the first kind of microorganisms that are used and recognized in human practice activities.
  • Aspergillus is an important strain of the fermentation industry and the food processing industry. It was used in the manufacture of sauces more than 2,000 years ago. It is also the main strain of winemaking and vinegar. Modern industry uses Aspergillus to produce a variety of enzyme preparations, organic acids, and agricultural glycated feeds. Modern industry uses Aspergillus to produce various enzymes to produce 1", organic acids, and is used as a glycated feed strain in agriculture. For example, Aspergillus niger, Aspergillus oryzae.
  • Aspergillus oryzae is a kind of strain producing compound enzyme, which degrades the macromolecular protein which is difficult to digest in the raw material, and can degrade the hard-absorbed substances such as crude fiber and phytic acid in the auxiliary material, and improve the nutritional value, health care effect and digestion.
  • the rate is widely used in food, feed, production of kojic acid, brewing and other fermentation industries, and has been safely applied for so many years.
  • the information contained in the Aspergillus oryzae genome can be used to find the conditions most suitable for fermentation of Aspergillus oryzae, which will help to improve the productivity and product quality of the food brewing industry.
  • Rhizopus is widely distributed, about 10 or more.
  • the Rhizopus spp. used in the present invention is harmless to humans, and the edible sweet liquor and saccharified feed are prepared by using the bacteria.
  • Micrococcus Cohn a family of bacteria.
  • the genus Micrococcus is an aerobic bacterium that is not moving. It is more common in soil and water, and is also found on the skin of humans and animals. It is a non-pathogenic bacterium.
  • the present invention aims to disclose a method and system for processing coffee raw materials, which are obtained by the production of a fermentation base, the selection of a fermentation bacterium, and the control of fermentation conditions to obtain various requirements in accordance with the public. More nutritious, more beneficial, and more delicious coffee beans and coffee drinks and accessories.
  • the accessory product obtained by the method and system of the present invention can replace the existing cheese and has great commercial value.
  • the present invention provides a method for treating a coffee raw material, comprising the following steps: a sterilization step, sterilizing a coffee raw material to obtain a sterile coffee raw material;
  • the koji fermentation step the aseptic coffee raw material is mixed with the fermentation base made of tofu or coffee powder, and inoculated with the beneficial microbial fermentation bacterium to obtain Qufu;
  • the fermentation is carried out after adding the auxiliary materials in the Qufu;
  • Drying step The separated coffee beans are dried.
  • the sterilization step is steam sterilization or ultra high pressure sterilization.
  • the tofu is made into a bean curd as a fermentation base.
  • the inoculating beneficial microbial fermentation bacterium when the tofu is used as a fermentation base, the beneficial microbial fermentation bacterium is a mucor.
  • the separation step further includes: when the tofu is used as a fermentation base, the remainder of the coffee bean is separated to form a vegetable cheese.
  • the beneficial microbial fermentation bacterium is inoculated, and the Aspergillus oryzae is inoculated, and then the mold is inoculated.
  • the method for treating the coffee raw material wherein the weight ratio of Aspergillus oryzae, coffee powder to coffee raw material is 1:40-60: 4000-6000.
  • Insulation step the temperature is controlled between 45 degrees and 60 degrees.
  • the separating step further comprises: separating the remaining material of the coffee bean to make instant coffee.
  • the invention also discloses a processing system for coffee raw materials, comprising: a sterilization device for sterilizing the coffee raw material to obtain a sterile coffee raw material; a koji fermentation device, mixing and sterilizing the aseptic coffee raw material with a fermentation base made of tofu or coffee powder, and inoculating the beneficial microbial fermentation bacterium; Get the curve;
  • a secondary fermentation device which is prepared by adding an auxiliary material to Qufu;
  • Separating device separating coffee beans
  • the drying device removes the separated coffee beans.
  • the sterilizing device, the koji fermentation device, the secondary fermentation device, and the drying device are respectively provided with detecting means for detecting temperature, pH, sugar content, ethanol, dissolved oxygen, air flow, pressure or rotational speed parameters.
  • the invention aims at improving the protein, fat, sugar, and the like of the coffee bean, and designs a secondary fermentation process: 1. koji fermentation; 2. canning secondary fermentation.
  • a koji fermentation such as Mucor, Aspergillus oryzae, Rhizopus, and Micrococcus.
  • the present invention designs a tofu fermentation base.
  • the present invention designs a coffee powder fermentation base.
  • the present invention designs a fermentation process for directly inoculation and koji while ensuring effective improvement of the product.
  • the present invention designs an ultra high pressure (cold temperature) sterilization device.
  • the present invention designs an intelligent low temperature microwave vacuum drying apparatus for the drying process. And digital production equipment and testing equipment.
  • the invention has been repeatedly designed and repeatedly demonstrated, and the result is that the coffee designed and manufactured by the invention can hydrolyze the macromolecular protein of coffee into small molecular peptide or amino acid by the action of microbial fermentation and enzymatic hydrolysis; And fatty acids; some sugars will be converted into alcohols and esters by enzymatic hydrolysis and synthesis; many substances will change more nutritious and beneficial, more conducive to digestion and absorption of the gastrointestinal; under the action of microbial enzymatic hydrolysis, Fat can be hydrolyzed into glycerol and fatty acids. Glycerol can be converted into organic acids. Organic alcohols and sugar-converted alcohols and "auxiliaries" can synthesize various esters, and the flavor of coffee beans becomes more mellow.
  • the nutrition and deliciousness of the fermented coffee and the vegetable cheese separated by the present invention constitute a special aroma of plausible drink or appetite, which will make consumers have an endless aftertaste and will satisfy the consumption.
  • Auxiliary product 1 fermented bean curd - plant cheese, is a light, salt-free food, delicious, full-bodied, It is a great alternative to "cheese” and has great commercial value.
  • the vegetable cheese obtained by the present invention belongs to natural fat and has a low fat content and can replace the existing cheese.
  • Auxiliary Product 2 Coffee powder, is a high quality instant coffee raw material.
  • Auxiliary Product 3 Hyphae, the best quality and most delicious instant coffee additive.
  • the invention can solve the problem of waste of resources in the prior art by selecting the fermentation base, so that the material after separating the coffee beans can also be processed into a delicious edible product, and more importantly, the fermentation base selected by the invention does not affect the coffee.
  • the original pure aroma of beans can be selected by selecting the fermentation base, so that the material after separating the coffee beans can also be processed into a delicious edible product, and more importantly, the fermentation base selected by the invention does not affect the coffee.
  • the original pure aroma of beans can be selected from the fermentation base, so that the material after separating the coffee beans can also be processed into a delicious edible product, and more importantly, the fermentation base selected by the invention does not affect the coffee.
  • the original pure aroma of beans is selected from the fermentation base, so that the material after separating the coffee beans can also be processed into a delicious edible product, and more importantly, the fermentation base selected by the invention does not affect the coffee.
  • the original pure aroma of beans can be selected by selecting the fermentation base, so that the material after separating the coffee beans can also be processed into a
  • the invention utilizes ultra-high pressure to sterilize coffee, and is a pure physical process, which has the characteristics of instantaneous compression, uniform action, safe operation, low temperature and low consumption, and environmental protection. Treating coffee with ultra-high pressure technology can achieve the purpose of high-efficiency sterilization, and has no obvious influence on the covalent bond of low molecular compounds such as vitamins, pigments and flavor substances in coffee, so that coffee can maintain the original color better. Aroma, taste, nutrition and health care function, this is the outstanding advantage of ultra-high pressure (cold temperature) sterilization technology, and also the main difference between ultra-high pressure (cold temperature) sterilization technology and other conventional sterilization technology.
  • the invention adopts an intelligent low-temperature microwave vacuum drying device to dry coffee.
  • the device adopts intelligent human-machine interface control and adopts the principle of low-temperature microwave vacuum drying.
  • the microwave vacuum drying device is a comprehensive high-tech equipment combining microwave energy application technology and vacuum drying technology.
  • the evaporation temperature of the material during the drying process is directly related to the atmospheric pressure. The lower the atmospheric pressure, the boiling point of the water. The lower the water, the boiling point of water is 100 ° C at one atmosphere, and the evaporation temperature of water is 30 to 40 ° C when the degree of vacuum is less than -0.08 MPa.
  • the coffee is dried under vacuum at a low temperature. Due to the low temperature and dryness, the nutrients of the coffee will not be lost during the drying process, effectively retaining the nutrition and aroma of the coffee fermentation. BRIEF DESCRIPTION OF THE DRAWINGS
  • Figure 1 is a flow chart of a method of processing a coffee raw material of the present invention
  • Figure 2 is a flow chart showing a method of processing a coffee raw material according to a first embodiment of the present invention
  • Figure 3 is a flow chart showing a method of processing a coffee raw material according to a second embodiment of the present invention.
  • Figure 4 is a flow chart showing a method of processing a coffee raw material according to a third embodiment of the present invention.
  • FIG. 5 is a schematic illustration of a processing system for a coffee material of the present invention. The best way to implement the invention The technical solutions of the present invention are described in detail below with reference to the accompanying drawings and specific embodiments.
  • Coffee ingredients include: (1) coffee fruit: freshly picked fruit with a husk; (2) green coffee beans: coffee beans with a belt shell; (3) coffee kernel without a shell; and (4) "Coffee fruit”, “raw coffee beans” and “coffee kernels”, cooked coffee beans that have been steamed.
  • the coffee raw materials can be sorted by a sorting machine to obtain standard coffee beans that meet the requirements.
  • the sorted green coffee beans or coffee fruits are sterilized before fermentation, and the sterilization methods include two types:
  • Steamed beans The raw coffee beans or coffee fruits are steamed to kill microorganisms attached to or living on the coffee beans or coffee fruits, and the contaminated bacteria on the coffee beans or coffee fruits are removed.
  • the steaming bean equipment uses a closed steam boiler with a steamer net.
  • An exhaust gas explosion-proof device is required to produce a safe steamer.
  • the temperature of the steam in the pot 80 ° C - 12 rC, 121 ° C time required: 30 minutes; below 121 ° C takes longer. Such conditions can effectively kill the bacteria that survive on the coffee beans or coffee fruits, and can absolutely guarantee the quality and safety of the fermented products.
  • the dried beans should be soaked in beans before steaming the beans, with a condition of 40 degrees water until the bubbles soak.
  • the method provides steamed coffee fruit or cooked coffee beans free of microbial contamination.
  • cooked coffee beans have the advantage of short fermentation time, and the matured coffee beans are more favorable for fermentation and enzymatic hydrolysis.
  • the ultra-high pressure is generally between 200 and 600 MPa.
  • a variety of organisms are subjected to a pressure treatment of 200 MPa or more, growth retardation or even death may occur.
  • the killing of parasites is similar to that of other organisms. It can be killed by low pressure treatment.
  • the vegetatives without spore bacteria, yeast and mold can be killed under the pressure of 300 ⁇ 500MPa, while Bacillus genus and The spores of the genus Clostridium are more resistant to stress than their vegetative bodies and require higher pressure to be killed.
  • Microorganisms are killed in an instant at a high pressure of 600 MPa. Time and pressure of pressure treatment The force is inversely proportional. The higher the pressure, the shorter the time required for processing.
  • Ultra-high pressure sterilization is a purely physical process with instant compression, uniform action, safe operation, low temperature and low consumption, and environmental protection.
  • the treatment of foods with ultra-high pressure technology achieves the goal of efficient sterilization and has no significant effect on the covalent bonds of low molecular weight compounds such as vitamins, pigments and flavor substances in foods.
  • Ultra-high pressure sterilization can obtain coffee fruits or green coffee beans without microbial contamination.
  • FIG. 1 is a flow chart showing a method of treating a coffee raw material of the present invention.
  • the method comprises: S100, a sterilization step: sterilizing a coffee raw material to obtain a sterile coffee raw material; S200, a koji fermentation step: using the aseptic coffee raw material with tofu or coffee powder After the prepared fermentation base is homogenized (mixed uniformly), the beneficial microbial fermentation bacteria are inoculated to obtain Qufu;
  • Tofu is made into bean curd as a fermentation base, inoculated with beneficial microbial fermentation bacteria, mixed with non-bacterial coffee raw materials after inoculation, homogenized (mixed evenly), and homogenized to obtain Qufu;
  • FIG. 2 is a flow chart showing a method of processing a coffee raw material according to a first embodiment of the present invention. As shown in Figure 2, the processing method of the coffee raw material includes the following steps:
  • S1100 Sterilization Step: Sterilize the coffee raw material to obtain the sterile coffee raw material
  • S1200 Fermentation base preparation step: Beat the edible tofu into the tofu, and then mix the tofu and the coffee beans song.
  • the types of coagulants for making ordinary edible tofu are: gypsum, brine, glucose lactone, and the like. Cause For gypsum, brine, glucose lactone, etc. in the brewing will affect the taste of the product. Therefore, "fermented water” is used in the present invention.
  • the production of the fermented water is very simple, and the yellow pulp water used as the tofu is naturally aged, and the acid water is produced by the fermentation of the microorganisms, and the sour water is the "fermented water”.
  • Preparation of koji fermentation Inoculation with mucilage by spraying inoculation, when making music, the temperature of the koji workshop: 22-26 degrees, about 28 hours of inoculation, about 36-48 hours when the mycelium grows lush and becomes yellowish Or when it is slightly brown.
  • the Qufu produced by Mucor is made to stir evenly, and the auxiliary materials are added, including adding flavor (J: such as rose extract, jasmine extract, sweet-scented osmanthus extract, or slightly red wine or white wine.
  • flavor J: such as rose extract, jasmine extract, sweet-scented osmanthus extract, or slightly red wine or white wine.
  • a fermentation device such as a fermenter
  • Red coffee beans can be added with red yeast
  • white coffee beans can be added with white rice.
  • the fermentation temperature is controlled within 40 degrees and the fermentation time is not less than 7 days.
  • Fermentation devices (such as fermentation altars, tanks, tanks, etc.) should be equipped with detection devices for detecting parameters such as temperature, pH, sugar content, ethanol, dissolved oxygen, air flow, tank pressure, and rotational speed, as well as reclaim detection.
  • separation step separating the coffee beans and the residue, the residue is made into vegetable cheese; separating the steps, using the vertical viscous vibrating sieve for vibration separation, the coffee beans are left above the sieve, the fermented bean curd It fell under the sieve.
  • the separated accessory product is fermented bean curd, which can be processed into a "plant cheese". Cheese is a delicious food that people love.
  • the plant cheese obtained by the present invention belongs to natural fat and has low fat content.
  • Chinese fermented milk is known as “eastern cheese” in the West because it is in the process of production.
  • the salt is added so that the fermented bean is not a substitute for "cheese” in eating.
  • the “vegetable cheese” of the present invention belongs to a light and salt-free food, and has a delicious taste and a rich and mellow taste, and is an excellent substitute for "cheese”.
  • the separated coffee beans are subjected to intelligent low temperature microwave vacuum drying.
  • the roasted coffee beans are roasted in the usual manner to obtain roasted coffee beans.
  • the roasted coffee beans can be directly sterilized and packaged into coffee beans.
  • the coffee beans can be used as freshly ground coffee drinks by grinding and adding water and filtering materials. More importantly, the roasted coffee beans are made into a coffee extract using modern extraction techniques for making instant coffee or canned coffee.
  • the low-temperature microwave vacuum drying device adopts intelligent human-machine interface control, and adopts the principle of low-temperature microwave vacuum drying.
  • the microwave vacuum drying device is a comprehensive high-tech equipment combining microwave energy application technology and vacuum drying technology.
  • the evaporation temperature of the material during the drying process is directly related to the atmospheric pressure. The lower the atmospheric pressure, the boiling point of the water. The lower the water, the boiling point of water is 100 ° C at one atmosphere, and the evaporation temperature of water is 30 to 40 ° C when the degree of vacuum is less than -0.08 MPa.
  • the coffee is dried under vacuum at a low temperature. Due to low temperature drying, the nutrients will not be lost during the drying process, effectively retaining the nutrients and aromas produced by coffee fermentation.
  • the present invention can also inoculate other beneficial fermenting microorganisms without using Mucor.
  • the present invention employs fermentation using a beneficial microbial fermentation bacterium.
  • the microorganism is not particularly limited as long as it satisfies the fermentation action and is safe and non-toxic, and specifically may be mucor, rhizobia, micrococci, or the like. These three kinds of microorganisms are easily obtained, and from the viewpoint of ease of handling, mucor is preferably used. According to the present invention, by selecting the kind of the microorganism and the culture conditions, the flavor of the desired flavor can be added, and the effect of adding the flavor can be produced.
  • Fig. 3 is a flow chart showing a method of processing a coffee raw material according to a second embodiment of the present invention. As shown in FIG. 3, the processing method of the coffee raw material includes the following steps:
  • S2200, koji fermentation step The aseptic coffee raw material is mixed with the fermenting base made of coffee powder, and then homogenized, then inoculated with beneficial microbial fermentation bacterium, stirred and fermented to obtain Qufu.
  • the fermentation temperature is controlled at about 35 degrees. Since the coffee powder will stick together, it will be loosened every 5 hours, and it can be used for loose bending.
  • the fermentation time is not less than 24 hours, and Qufu is obtained.
  • the tofu in the first embodiment is replaced with coffee powder as a fermentation base.
  • the fermentation base is prepared by: grinding the coffee beans into coffee powder, then inoculating the beneficial microbial fermentation bacteria, and inoculating the beneficial microbial fermentation bacteria, including Aspergillus oryzae and other usable species, and the present embodiment is preferably Aspergillus oryzae.
  • the weight ratio of Aspergillus oryzae, coffee powder to coffee raw material is 1:40-60: 4000-6000, preferably 1: 50: 5000.
  • the invention also discloses another proportioning scheme: Aspergillus oryzae accounts for 0.1% of the coffee raw material, and the coffee powder accounts for 5% of the coffee raw material.
  • seasoning water evenly (purified water, white wine, etc.); seasoning water dosage: moisturize and moisturize for 2 hours.
  • the moisturized granules are placed in a sterile heat preservation device (such as a basket) for heat preservation fermentation.
  • the fermentation temperature is controlled at about 50 degrees.
  • the fermentation time was controlled in about 7 days.
  • the insulation device should be equipped with equipment such as temperature and PH value online monitor.
  • the fermentation conditions were controlled within 40 degrees.
  • the fermentation time is not less than 15 days.
  • Secondary fermentation devices (such as fermentation altars, tanks, cylinders, etc.) are equipped with detection devices: temperature, pH, sugar content, ethanol, dissolved oxygen, air flow, tank pressure, rotation speed, reclaim detection, acid-base regulator, online Detect and upload devices online.
  • Separation step S2600 separating the coffee beans and the remainder (mainly coffee powder), and making the coffee powder into instant coffee.
  • Drying step S2700 the coffee beans are separated and dried to obtain coffee beans.
  • Fig. 4 is a flow chart showing a method of processing a coffee raw material according to a third embodiment of the present invention. As shown in FIG. 4, the processing method of the coffee raw material includes the following steps:
  • S3200, koji fermentation step directly inoculate mold in aseptic coffee raw materials, koji in the koji chamber, the koji making temperature is not less than 20 degrees, the koji time is about 20 days, and the moldy mold grows after about 20 days. The silk disappeared, and the hyphae disappeared after the disappearance.
  • the fermenting bacteria of the beneficial microorganisms including mucor, rhizosphere or micrococcus, are directly inoculated.
  • Fermentation devices such as fermenters, tanks, tanks, etc. are equipped with detection devices: for detecting parameters such as temperature, pH, sugar content, ethanol, dissolved oxygen, air flow, tank pressure or rotation speed, and with reclaim detection, acid Alkali adjustment device, online detection and online uploading device.
  • S3400 separation step In the same manner as in the first embodiment, the coffee beans and the residue (hyphae) are separated, and the hyphae are made into a delicious instant coffee additive.
  • S3500 drying step is the same as in the first embodiment and the second embodiment.
  • the fermented quill is taken out of the can, and dried and processed to obtain coffee beans.
  • the invention also discloses a processing system for coffee raw materials, comprising:
  • the sterilizing device, the koji fermentation device, the secondary fermentation device, and the drying device are equipped with a detecting device for detecting parameters such as temperature, PH value, sugar content, ethanol, dissolved oxygen, air flow rate, tank pressure or rotation speed. And equipped with reclaim detection, acid and alkali adjustment device, online detection and online uploading device.
  • the separating device adopts an upright viscous vibrating screen, and the coffee beans can be screened and separated.
  • the drying device is an intelligent low temperature microwave vacuum drying device.
  • the drying device adopts intelligent human-machine interface control and adopts the principle of low-temperature microwave vacuum drying.
  • the microwave vacuum drying device is a comprehensive high-tech equipment combining microwave energy application technology and vacuum drying technology.
  • the evaporation temperature of the material during the drying process is directly related to the atmospheric pressure. The lower the atmospheric pressure, the boiling point of the water. The lower the water, the boiling point of water is 100 ° C at one atmosphere, and the evaporation temperature of water is 30 to 40 ° C when the degree of vacuum is less than -0.08 MPa.
  • the coffee is dried under vacuum at a low temperature. Due to low temperature drying, the nutrients are not lost during the drying process, effectively retaining the nutrients and aromas produced by coffee fermentation.
  • the invention designs a secondary fermentation process for the improvement of coffee protein, fat, sugar, and the like: 1. The koji fermentation step; 2. The second fermentation step of the canning.
  • koji such as Mucor, Aspergillus oryzae, Rhizopus, and Micrococcus.
  • the present invention designs a tofu fermentation base.
  • the present invention designs a coffee powder fermentation base.
  • the invention designs an ultra-high pressure (cold temperature) sterilization device; in order to ensure that the nutrients of the coffee are not lost during the drying process, the invention designs an intelligent low-temperature microwave vacuum drying device and a digital production device and Detection device.
  • the invention has been repeatedly designed and repeatedly demonstrated, and the result is that the coffee designed and manufactured by the invention can hydrolyze the macromolecular protein of coffee into small molecular peptide or amino acid by the action of microbial fermentation and enzymatic hydrolysis; And fatty acids; some sugars will be converted into alcohols and esters by enzymatic hydrolysis and synthesis; many substances will change more nutritious and beneficial, more conducive to digestion and absorption of the gastrointestinal; under the action of microbial enzymatic hydrolysis, Fat can be hydrolyzed into glycerol and fatty acids. Glycerol can be converted into organic acids. The alcohols converted from organic acids and sugars and the wines in "seasoning water” can be synthesized into various esters. The flavor of coffee beans will become more mellow. To make consumers or goods or drinks endless, will make consumption satisfied.
  • Auxiliary product 1 The fermented bean curd, the vegetable cheese, is a light, salt-free food. It is delicious and full-bodied. It is an excellent substitute for "cheese” and has great commercial value.
  • the vegetable cheese obtained by the present invention belongs to natural fat and has a low fat content and can replace the existing cheese.
  • Auxiliary Product 2 Coffee powder, is a high quality instant coffee raw material.
  • Auxiliary Product 3 Hyphae, the best quality and most delicious instant coffee additive.
  • the invention can solve the problem of waste of resources in the prior art by selecting the fermentation base, so that the substance after separating the coffee beans can also be processed into a delicious edible product, and more importantly, the fermentation base selected by the invention does not affect the original coffee beans. Some pure fragrance.
  • the invention utilizes ultra-high pressure to sterilize coffee, and is a pure physical process, which has the characteristics of instantaneous compression, uniform action, safe operation, low temperature and low consumption, and environmental protection. Treating coffee with ultra-high pressure technology can achieve the purpose of high-efficiency sterilization, and has no obvious influence on the covalent bond of low molecular compounds such as vitamins, pigments and flavor substances in food, so that coffee can maintain the original color better. Fragrance, taste, nutrition and health Function, this is the outstanding advantage of ultra-high pressure technology, and it is also the main difference between ultra-high pressure technology and other conventional sterilization technology.
  • the invention utilizes an intelligent drying device to dry the product, ensures that the nutrients of the product are not lost during the drying process, and effectively preserves the nutrition and aroma of the product.

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Abstract

一种咖啡原料的处理方法及处理系统，该方法包括：杀菌步骤；对咖啡原料进行杀菌处理，得到无菌咖啡原料；制曲发酵步骤：将所述无菌咖啡原料与由豆腐或咖啡粉制作的发酵基混合均质后，接种有益微生物发酵菌，得到曲醅；发酵步骤：在曲醅中添加辅料后进行发酵；分离步骤：分理出咖啡豆；干燥步骤：将分离出的咖啡豆进行干燥。

Description

一种咖啡原料的处理方法及处理系统 技术领域
本发明涉及咖啡原料处理技术， 尤其涉及一种咖啡原料的处理方法，包含 制曲、 发酵、 分离出咖啡豆及附属产品的方法。 背景技术
目前， 咖啡产品作为公众越来越青睐的饮品， 其需求日益增大， 同时， 消 费者对咖啡的营养、 咖啡的味道要求也越来越高， 所以需要对咖啡的营养、 咖 啡的香味进行加工改善。要想改善咖啡产品的营养和香味、就需要创建一套科 学的、 全新的加工技术和方法。现今， 绝大多数咖啡加工企业是通过烘焙处理 的加热温度、 加热时间来改善咖啡豆的香味。但是， 要想改善咖啡豆的营养和 香味， 仅仅依靠烘焙处理来改善还是不够的。
为了进一歩满足消费者的需求，可以用微生物发酵的方法来加工改善咖啡 豆的营养和香味。 咖啡豆通过微生物发酵后， 蛋白质、 脂肪、 糖类、 等物质都 将会发生变化，通过微生物酶解的作用： 大分子蛋白质可以水解成小分子肽或 氨基酸； 脂肪可分解成甘油和脂肪酸； 部分糖类通过酶解和合成、 可转化成醇 类和酯类； 许多物质将会变化的更加营养和有益， 更加有利于胃肠的消化和吸 收； 通过微生物酶解的作用脂肪可水解成甘油和脂肪酸， 甘油可进一歩转化为 有机酸， 有机酸与糖类转化的醇类可以合成各种酯类， 咖啡豆的香味就会变得 更加醇香浓郁， 或品或饮、 会令消费者回味无穷， 会让消费获得满足满意。
中国发明专利 CN200480030833. 7公开了一种生咖啡豆的处理方法， 该方 法包括发酵处理和分离处理，发酵处理使来源于咖啡果实的未粉碎种子生咖啡 豆和微生物、 以及可被所述微生物分解的可分解行成分相接触进行发酵处理， 分离处理把所述的发酵处理完的生咖啡豆挑选出来。 由于其仅仅通过 "简便" 的发酵和分离处理， 来改善咖啡豆的香味， 即将咖啡豆通过微生物和培养基一 次发酵。一次发酵， 发酵酶对咖啡豆的酶解不会充分。在许多固体物发酵实践 中得到的证实是： 一次发酵， 发酵酶对固体物产品的酶解不会充分， 无法满足 消费者除了对咖啡的香味有要求外，更注重咖啡的营养和安全等方面越来越高 的要求， 而且， 发酵基的成分会影响到咖啡豆的香味和口味， 还有该方法在发 酵处理后仅提取曲醅中的咖啡豆， 而将其他物质丢弃， 造成资源的浪费。
通俗来说， 微生物包括细菌、 病毒、 真菌等。
真菌 （Fungus ) 分为三类： 酵母菌、 霉菌和蕈菌 （大型真菌）。
霉菌， 是形成分枝菌丝的真菌的统称。 构成霉菌体的基本单位称为菌丝， 呈长管状， 宽度 2〜10微米， 可不断自前端生长并分枝。大量菌丝交织成绒毛 状、 絮状或网状等， 称为菌丝体。 菌丝体常呈白色、 褐色、 灰色， 或呈鲜艳的 颜色， 菌落为白色毛状的是毛霉， 绿色的为青霉，黄色的为黄曲霉， 有的可产 生色素使基质着色。 霉菌繁殖迅速， 常造成食品、 用具大量霉腐变质， 但许多 有益种类已被广泛应用， 是人类实践活动中最早利用和认识的一类微生物。
曲霉 (Aspergi l lus)是发酵工业和食品加工业的重要菌种， 2000多年前， 我国就用于制酱， 也是酿酒、 制醋曲的主要菌种。现代工业则利用曲霉生产各 种酶制剂、 有机酸， 以及农业上的糖化饲料。现代工业利用曲霉生产各种酶制 齐 1」、 有机酸， 农业上用作糖化饲料菌种。 例如黑曲霉、 米曲霉等。 米曲霉是一 类产复合酶的菌株，将原料中淀粉降解将不易消化的大分子蛋白质降解， 而且 可以使辅料中粗纤维、 植酸等难吸收的物质降解， 提高营养价值、保健功效和 消化率， 广泛应用于食品、 饲料、 生产曲酸、 酿酒等发酵工业， 并已被安全地 应用了这么多年。
米曲霉基因组所包含的信息可以用来寻找最适合米曲霉发酵的条件，这将 有助于提高食品酿造业的生产效率和产品质量。
根霉菌 （Rhizopus ) 分布广， 约 10种以上， 本发明选用其中的米根霉， 对人无害， 食用甜酒药及糖化饲料就是选用此菌制备的。
微球菌（Micrococcus Cohn, 1872)，细菌的一科。 如微球菌属， 为不运动的 专性好氧细菌， 多见于土壤和水中， 也见于人和动物的皮肤上， 为非致病菌。
正是由于某些微生物本身就对人体有害，所以，利用微生物发酵处理食品 和饮品， 需要相当慎重，选择安全的有益的微生物参与作为食品饮品发酵过程 非常重要，一旦选择微生物不当，可能导致疾病甚至造成及其恶劣的严重后果。 发明公开
为解决上述问题， 本发明旨在公开一种咖啡原料的处理方法及系统，通过 发酵基的制作、发酵菌的选择以及发酵条件的控制，获得符合公众多种需求的、 更加营养、 更加有益、 更加美味的咖啡豆和咖啡饮品及附属产品。 其中， 利用 本发明方法及系统获得的附属产品一一植物奶酪能代替现有的奶酪，具有巨大 的商业价值。
为实现上述目的， 本发明提供一种咖啡原料的处理方法， 包括如下歩骤： 杀菌歩骤， 对咖啡原料进行杀菌处理， 得到无菌咖啡原料；
制曲发酵歩骤，所述无菌咖啡原料与由豆腐或咖啡粉制作的发酵基进行混 合均质， 并接种有益微生物发酵菌， 得到曲醅；
二次发酵歩骤， 在曲醅中添加辅料后进行发酵；
分离歩骤， 分离出咖啡豆；
干燥歩骤： 将分离出的咖啡豆进行干燥。
所述杀菌歩骤为蒸汽杀菌或者超高压杀菌。
所述制曲发酵歩骤中由豆腐制作发酵基的歩骤：
用发酵水作为凝固剂制作豆腐；
将豆腐打成豆腐茸作为发酵基。
所述接种有益微生物发酵菌， 当豆腐作为发酵基时，所述有益微生物发酵 菌， 为毛霉菌。
所述分离歩骤还包括： 当豆腐作为发酵基时， 将分离出咖啡豆的剩余物， 制成植物奶酪。
所述的咖啡原料的处理方法， 当咖啡粉作为发酵基时，所述接种有益微生 物发酵菌， 为接种米曲霉， 之后再接种毛霉菌。
所述的咖啡原料的处理方法，所述米曲霉、咖啡粉与咖啡原料的重量比为 1 ： 40-60 ： 4000-6000。
所述的咖啡原料的处理方法，所述制曲发酵歩骤和所述二次发酵歩骤之间 还包
Figure imgf000004_0001
洒水歩骤， 均匀分层喷洒调料水；
保温歩骤， 控制温度在 45度 -60度之间。
所述的咖啡原料的处理方法，所述分离歩骤还包括：将分离出咖啡豆的剩 余物， 制成速溶咖啡。
本发明还公开一种咖啡原料的处理系统， 包括： 杀菌装置， 对咖啡原料进行杀菌处理， 得到无菌咖啡原料； 制曲发酵装置，将所述无菌咖啡原料与由豆腐或咖啡粉制作的发酵基进行 混合均质， 并接种有益微生物发酵菌， 得到曲醅；
二次发酵装置， 将曲醅中添加辅料后进行发酵；
分离装置， 分离出咖啡豆；
干燥装置， 将分离出的咖啡豆进行干燥。
所述杀菌装置、 制曲发酵装置、 二次发酵装置、 干燥装置分别配有检测装 置， 用于检测温度、 PH值、 糖度、 乙醇、 溶氧、 空气流量、 压力或转速参数。
本发明针对咖啡豆的蛋白质、 脂肪、 糖类、 等物质的改善， 设计了二次发 酵工艺： 1、 制曲发酵； 2、 装罐二次发酵。 为了使蛋白质、 脂肪、 糖类、 等物 质改善的更加营养、 更加有利于胃肠吸收、 更有风味， 本发明选用了毛霉菌、 米曲霉、 根霉、 微球菌等制曲发酵。 为了适合微生物的生长、 为了创造更好的 发酵条件、 为了使咖啡的营养得到有效的改善， 本发明设计了豆腐发酵基。 为 了使霉菌更好的着床、 并保障咖啡的纯正风味， 本发明设计了咖啡粉发酵基。 为了生产简便，在确保产品有效改善的前提下， 本发明设计了直接接种制曲的 发酵工艺。 为了保障产品的质量和安全， 本发明设计了超高压（冷温）杀菌装 置。为了保障产品的营养和香味在加工时不被丢失，对干燥工艺本发明设计了 智能化的低温微波真空干燥设备。 及数字化的生产装置和检测装置。
本发明通过反复设计、反复论证，得到的结果是：本发明设计制作的咖啡， 通过微生物的发酵和酶解的作用，能使咖啡的大分子蛋白质水解成小分子肽或 氨基酸； 脂肪分解成甘油和脂肪酸； 部分糖类会通过酶解和合成、 转化成醇类 和酯类;许多物质将会变化的更加营养和有益，更加有利于胃肠的消化和吸收; 在微生物酶解的作用下， 脂肪可水解成甘油和脂肪酸，甘油可进一歩转化为有 机酸， 有机酸和糖类转化的醇类与 "辅料 "中的酒会合成各种酯类， 咖啡豆的 香味会变得更加醇香浓郁。
本发明的技术效果如下：
1.本发明分离出的发酵咖啡与植物奶酪的营养和美味，构成了诱人饮欲或 诱人食欲的特殊香气， 会令消费者回味无穷， 会让消费获得满足满意。
2.本发明的附属产品：
附属产品 1 : 腐乳——植物奶酪， 是淡味无盐食品， 味道鲜美、浓香醇厚， 是替代 "奶酪" 的绝好佳品， 具有巨大的商业价值。 本发明得到的植物奶酪 即属于天然脂肪， 脂肪含量低， 能够代替现有的奶酪。
附属产品 2 : 咖啡粉， 是优质的速溶咖啡原料产品。
附属产品 3 : 菌丝， 是最优质、 最美味的速溶咖啡添加剂。
3.本发明通过选择发酵基，使得分离咖啡豆后的物质也能加工成美味的食 用产品，解决了现有技术中资源浪费的问题， 更重要的是本发明选择的发酵基 不会影响咖啡豆原有的纯正香味。
4. 本发明利用超高压对咖啡杀菌， 是一个纯物理过程， 具有瞬间压缩、 作用均匀、 操作安全、 冷温低耗、 利于环保的特点。 用超高压技术处理咖啡， 可达到高效杀菌的目的， 且对咖啡中的维生素、色素和风味物质等低分子化合 物的共价键无明显影响， 从而使咖啡能较好地保持原有的色、 香、 味、 营养和 保健功能， 这是超高压（冷温）杀菌技术的突出优点， 也是超高压 (冷温)杀菌 技术与其它常规杀菌技术的主要不同之处。
5. 本发明采用智能化的低温微波真空干燥装置对咖啡干燥， 该装置采用 了智能化的人机界面控制，采用了低温微波真空干燥原理。该微波真空干燥装 置是集微波能应用技术与真空干燥技术相结合的一种综合性高新技术设备，物 料在干燥过程中水分的蒸发温度与大气压有直接的关系， 大气压力越低， 水的 沸点越低， 在一个大气压下水的沸点是 100°C， 当真空度小于 -0.08 兆帕斯卡 时， 水的蒸发温度为 30〜40°C。 咖啡处在真空状态下进行低温下干燥。 因低 温干燥， 咖啡在干燥过程中营养成分不会丢失， 有效的保留了咖啡发酵产生的 营养和香味。 附图简要说明
图 1是本发明的咖啡原料的处理方法流程图；
图 2是本发明的第一实施例的咖啡原料的处理方法流程图；
图 3是本发明的第二实施例的咖啡原料的处理方法流程图；
图 4是本发明的第三实施例的咖啡原料的处理方法流程图；
图 5是本发明的咖啡原料的处理系统示意图。 实现本发明的最佳方式 下面结合附图和具体实施例对本发明技术方案进行详细的描述。
首先需要进行下面 2个歩骤：
1、 咖啡原料分选：
咖啡原料包括： （1 ) 咖啡果实： 带有皮壳的原摘的果实； （2) 生咖啡豆： 去皮带壳的咖啡豆； （3 ) 不带皮壳的咖啡仁； 以及 （4) 上述的 "咖啡果实"、 "生咖啡豆"和 "咖啡仁"， 经蒸熟处理的熟咖啡豆。
为了获得更好的咖啡豆， 生产更好产品， 可以对咖啡原料通过分选机进行 分选， 获得符合条件要求的标准咖啡豆。
2、 杀菌处理：
当用微生物进行发酵处理前，存活于生咖啡豆或咖啡果实上的细菌会造成 污染问题。用受到污染的生咖啡豆或咖啡果实进行接种发酵就会产生杂菌， 发 酵的咖啡产品就没有质量保障。 如生咖啡豆或咖啡果实受到黄曲霉菌污染时， 发酵的咖啡豆产品就会产生黄曲霉毒素， 这样的咖啡豆就不能食用。
为了获得既营养美味、又确保安全的咖啡豆产品，对分选后的生咖啡豆或 咖啡果实进行发酵前的杀菌处理， 杀菌方法包括 2种：
1 ) 蒸豆： 将生咖啡豆或咖啡果实经过蒸汽处理， 杀死附着于或存活于咖 啡豆或咖啡果实上的微生物， 除掉咖啡豆或咖啡果实上附着污染的杂菌。蒸豆 的设备采用带有蒸屉网的密闭式蒸气锅，为了生产安全蒸锅需设有排气防爆装 置。 锅内蒸汽的温度： 80°C-12rC， 121 °C所需时间： 30分钟； 低于 121 °C所 需时间需要长一些。这样的条件可以有效的杀死存活于咖啡豆或咖啡果实上的 杂菌， 并可绝对保障发酵产品的质量和安全。 为了取得较好的效果， 在蒸豆之 前对干豆要进行泡豆， 条件是 40度水， 直到泡涨泡透。 本方法可获得无微生 物污染的蒸熟的咖啡果实或熟咖啡豆。熟咖啡豆在随后的工艺中， 具有发酵时 间短等优势， 熟化的咖啡豆更有利于发酵和酶解。
2) 超高压 （冷温） 杀菌：
对于咖啡果实或生咖啡豆， 采用超高压力一般在为 200〜600MPa之间， 多种生物体经 200MPa以上加压处理即会出现生长迟缓， 甚至死亡。一般情况 下， 寄生虫的杀灭和其它生物体相近， 只要低压处理即可杀死， 无芽孢细菌、 酵母、 霉菌的营养体在 300〜500MPa压力下可被杀死， 而芽抱杆菌属和梭状 芽孢杆菌属的芽孢对压力比其营养体具有更强的抵抗力，需采用更高的压力才 会被杀灭。 微生物在 600MPa的高压下、 瞬间就会致死。 压力处理的时间与压 力成反比， 压力越高， 处理所需的时间越短。
超高压杀菌， 是一个纯物理过程， 具有瞬间压缩、 作用均匀、 操作安全、 冷温低耗、 有利于环保的特点。用超高压技术处理食品， 可达到高效杀菌的目 的， 且对食品中的维生素、色素和风味物质等低分子化合物的共价键无明显影 响。
超高压杀菌可获得无微生物污染的咖啡果实或生咖啡豆。
图 1是本发明的咖啡原料的处理方法流程图。 如图 1所示， 该方法包括： S100, 杀菌歩骤： 对咖啡原料进行杀菌处理， 得到无菌咖啡原料； S200,制曲发酵歩骤：将所述无菌咖啡原料与由豆腐或咖啡粉制作的发酵 基混合均质 （混合均匀） 后， 接种有益微生物发酵菌菌， 得到曲醅；
( 1 ) 将豆腐打成豆腐茸为发酵基， 接种有益微生物发酵菌， 接种后与无 菌咖啡原料混合均质 （混合均匀）， 均质后得到曲醅；
(2) 将咖啡豆研磨成咖啡粉为发酵基， 接种有益微生物发酵菌， 接种后 与无菌咖啡原料混合均质 （混合均匀） ， 均质后得到曲醅；
(3 ) 将无菌咖啡原料直接喷洒接种有益微生物发酵菌， 接种后混合均质
(混合均匀） ； 均质后得到曲醅；
S300, 发酵歩骤： 在曲醅中添加辅料后进行发酵；
S400, 分离歩骤： 分离出咖啡豆与剩余物。分别对应于上述制曲发酵歩骤 则为：
( 1 ) 分离出咖啡豆及剩余物， 剩余物制成植物奶酪；
(2) 分离出咖啡豆与剩余物， 主要为咖啡粉， 将咖啡粉制成速溶咖啡。
(3 ) 分离出咖啡豆与剩余物， 主要为菌丝， 将菌丝制成美味的速溶咖啡 添加剂。
S500, 干燥歩骤： 将分离出的咖啡豆进行智能化的低温微波真空干燥。 图 2是本发明的第一实施例的咖啡原料的处理方法流程图。 如图 2所示， 咖啡原料的处理方法包括如下歩骤：
S1100, 杀菌歩骤： 对咖啡原料进行杀菌处理， 得到无菌咖啡原料； S1200, 发酵基制作歩骤： 将食用豆腐打成豆腐碎茸， 然后将该豆腐碎茸 与咖啡豆拌均装盒制曲。
制作普通的食用豆腐的凝固剂的种类有：石膏、 卤水、葡萄糖内酯等。 因 为石膏、 卤水、 葡萄糖内酯等在酿造中会影响到产品的口味。所以， 在本发明 中使用 "发酵水"。 该发酵水的制作很简单， 用做豆腐的黄浆水自然陈化， 通 过微生物的发酵作用就会产生酸水， 酸水即 "发酵水"。
S1300 , 制曲发酵歩骤： 在豆腐茸发酵基上接种有益微生物发酵霉菌， 包 括接种毛霉菌、根菌或者微球菌，接种后与无菌咖啡原料混合均质 (混合均匀）， 均质后得到曲醅；
制曲发酵歩骤：采用喷洒接种的方式接种毛霉菌，制曲时，制曲车间温度: 22-26度， 接种 28小时左右上下翻动， 大约 36-48小时当菌丝生长茂盛后成淡 黄色或略褐色时出醅。
S1400 , 二次发酵歩骤： 在曲醅中添加辅料 （包括增加香味剂： 如玫瑰花 提取物、 茉莉花提取物、 香桂花提取物） 后进行发酵；
发酵歩骤， 将毛霉制曲产生的曲醅， 搅拌均匀， 添加辅料， 包括增加香味 齐 (J: 如玫瑰花提取物、 茉莉花提取物、 香桂花提取物， 或者略加红酒或白酒均 质后装入发酵装置 （如发酵罐等）， 进行发酵。 制作红色咖啡豆可加红曲， 制 作白色咖啡豆可加白曲。
发酵温度控制在 40度以内， 发酵时间不小于 7天。
发酵装置 （如发酵坛、 罐、 缸等） 要设有检测装置， 用来检测温度、 PH 值、 糖度、 乙醇、 溶氧、 空气流量、 罐压、 转速等参数， 还要包括取料检测、 酸碱调节装置、 在线检测及在线上传设备。
S1500 , 分离歩骤： 分离出咖啡豆及剩余物， 剩余物制成植物奶酪； 分离歩骤，采用直立式粘稠物振动筛进行振动分离， 咖啡豆由于大于筛网 留在了上面， 腐乳便落在了筛下。
分离的附属产品是腐乳， 对该腐乳进行加工处理后， 可制成"植物奶酪"。 奶酪是人们青睐的美味食品。
目前的奶酪因脂肪含量高、过度摄入会诱发很多疾病。近年来， 国际学术 界出现了对反式脂肪酸安全性的质疑。 国外研究证实， 经常摄入占总热量 5% 的氢化油， 即每天摄入 10-15克 （相当于 100克奶油蛋糕或 50克桃酥） 的反 式脂肪酸， 就会对健康产生一定的危害。将会使得心脑血管疾病的发病风险增 大。 此外， 它还可能导致糖尿病、 冠心病等"代谢综合征"。 天然脂肪被人体吸 收后一周就能顺利排出体外， 而反式脂肪酸则需要数周才能被分解代谢。 "反 式脂肪酸在人体内逗留时间越长， 变肥胖的可能性就越大"。 本发明得到的植 物奶酪属于天然脂肪， 脂肪含量低， 中国的腐乳在西方号称 "东方奶酪"， 因 在制作过程中添加了食盐， 使得腐乳在食用中不能替代 "奶酪 "的用途， 本发 明的 "植物奶酪"属于淡味无盐食品， 味道鲜美、 浓香醇厚， 是替代 "奶酪" 的绝好佳品。
S1600 , 干燥歩骤： 将分离出的咖啡豆进行智能化的低温微波真空干燥。 干燥得到的咖啡豆，采用通常的方法进行烘焙处理即可得到烘焙的咖啡豆。将 得到烘焙的咖啡豆直接杀菌包装可制成咖啡豆商品， 咖啡豆商品通过研磨加 水、滤材过滤可作为现磨的咖啡饮品。更重要的是将得到烘焙的咖啡豆采用现 代化的萃取技术制作咖啡提取物， 用于制造速溶咖啡或罐装咖啡。
其中，低温微波真空干燥装置采用了智能化的人机界面控制，采用了低温 微波真空干燥原理。该微波真空干燥装置是集微波能应用技术与真空干燥技术 相结合的一种综合性高新技术设备，物料在干燥过程中水分的蒸发温度与大气 压有直接的关系， 大气压力越低， 水的沸点越低， 在一个大气压下水的沸点是 100°C， 当真空度小于 -0.08 兆帕斯卡时， 水的蒸发温度为 30〜40°C。 咖啡 处在真空状态下进行低温下干燥。因低温干燥， 咖啡在干燥过程中营养成分不 会丢失， 有效的保留了咖啡发酵产生的营养和香味。
本发明还可以不使用毛霉菌，而接种其他有益发酵微生物。本发明以使用 有益微生物发酵菌进行发酵。 该微生物只要满足发酵作用而且安全无毒即可， 没有特别限定， 具体可以是毛霉菌、 根菌、 微球菌等。 这 3种微生物都容易得 到， 从操作的容易性来看， 可以优选使用毛霉菌。 根据本发明， 通过选择微生 物的种类、 培养条件， 可以添加期望香味的香味剂， 产生添加香味的效应。
图 3是本发明的第二实施例的咖啡原料的处理方法流程图。 如图 3所示， 咖啡原料的处理方法包括如下歩骤：
S2100 , 杀菌歩骤： 同实施方式一；
S2200 , 制曲发酵歩骤： 无菌咖啡原料与由咖啡粉制作的发酵基进行混合 均质， 然后接种有益微生物发酵菌， 搅拌均匀后进行发酵， 得到曲醅。 发酵温 度控制在 35度左右， 由于咖啡粉会粘结在一起， 所以， 每隔 5小时松曲一次， 可以适用松曲机进行松曲。 发酵时间不小于 24小时， 得到曲醅。
在本实施例为将第一实施例中的豆腐换成咖啡粉作为发酵基。 其中， 发酵基的制作是： 将咖啡豆研磨成咖啡粉， 然后接种有益微生物发 酵菌， 接种的有益微生物发酵菌， 包括米曲霉和其它可用的菌种， 本实施方式 优选米曲霉。米曲霉、咖啡粉与咖啡原料的重量比为 1 ： 40-60 ： 4000-6000， 优选 1 : 50： 5000。
本发明还公开另外一种配比方案： 米曲霉占咖啡原料的 0.1% ， 咖啡粉， 占咖啡原料的 5%。
S2300, 搓醅歩骤： 将曲醅搓成个粒；
洒水歩骤， 均匀分层喷洒调料水 （纯净水， 白酒等）； 调料水用量： 滋润 饱和为止， 滋润 2小时。
S2400, 保温歩骤： 控制温度在 45度 -60度之间。
将滋润后的小粒状曲醅装入无菌的保温装置（如筐）例进行保温发酵。发 酵温度控制在 50度左右。 发酵时间控制在 7天左右出醅。 保温装置要设有温 度、 PH值在线监测仪等设备。
S2500, 二次发酵歩骤： 在曲醅中添加辅料后进行发酵； 辅料添加同实施 方式一。
发酵条件控制在 40度之内。 发酵时间不小于 15天。
二次发酵装置（如发酵坛、 罐、 缸等）分别设有检测装置： 温度、 PH值、 糖度、 乙醇、 溶氧、 空气流量、 罐压、 转速、 取料检测、 酸碱调节装置、 在线 检测及在线上传设备。
分离歩骤 S2600, 分离出咖啡豆与剩余物（主要为咖啡粉） ， 将咖啡粉制 成速溶咖啡。
干燥歩骤 S2700, 将分离出咖啡豆进行干燥处理， 获得咖啡豆。
图 4是本发明的第三实施例的咖啡原料的处理方法流程图。 如图 4所示， 咖啡原料的处理方法包括如下歩骤：
S3100, 杀菌歩骤： 同实施方式一、 二。
S3200, 制曲发酵歩骤： 在无菌咖啡原料中直接接种霉菌， 在制曲室中制 曲， 制曲温度不低于 20度， 制曲时间约 20天左右， 约 20天后生长的毛霉菌 丝消失， 待菌丝消失后出醅。
与实施方式二不同的是：本实施方式不需要添加咖啡粉等发酵基，本实施 方式是直接接种有益微生物发酵菌， 包括毛霉菌、 根菌或者微球菌。 S3300, 二次发酵歩骤： 在曲醅中添加辅料后进行发酵， 辅料同实施方式 发酵条件控制在 40度之内。 发酵时间不小于 15天。
发酵装置（如发酵坛、 罐、 缸等）配有检测装置： 用于检测温度、 PH值、 糖度、 乙醇、 溶氧、 空气流量、 罐压或转速等参数， 以及配有取料检测、 酸碱 调节装置、 在线检测及在线上传装置。
S3400分离歩骤： 同实施方式一二， 分离出咖啡豆与剩余物 （菌丝） ， 将 菌丝制成美味的速溶咖啡添加剂。
S3500干燥歩骤同实施方式一、 二， 将发酵结束的曲醅出罐， 进行和干燥 处理， 获得咖啡豆。
本发明还公开了一种咖啡原料的处理系统， 包括：
1 ) 杀菌装置， 对咖啡原料进行杀菌处理， 得到无菌咖啡原料；
2) 制曲发酵装置， 将所述无菌咖啡原料与由豆腐或者咖啡粉制作的发酵 基进行混合均质后接种有益微生物发酵菌， 得到曲醅；
3 ) 二次发酵装置， 在曲醅中添加辅料后进行发酵；
4) 分离装置， 分离出咖啡豆及附属产品；
5 ) 干燥装置， 将分离出的咖啡豆进行干燥。
所述杀菌装置、 制曲发酵装置、 二次发酵装置、 干燥装置配有检测装置， 用于检测温度、 PH值、 糖度、 乙醇、 溶氧、 空气流量、 罐压或转速等参数。 以及配有取料检测、 酸碱调节装置、 在线检测及在线上传装置。
所述分离装置选用直立式粘稠物振动筛， 可以将咖啡豆筛选分离出来。 所述干燥装置， 为智能化的低温微波真空干燥装置。干燥装置采用了智能 化的人机界面控制，采用了低温微波真空干燥原理。该微波真空干燥装置是集 微波能应用技术与真空干燥技术相结合的一种综合性高新技术设备，物料在干 燥过程中水分的蒸发温度与大气压有直接的关系， 大气压力越低， 水的沸点越 低， 在一个大气压下水的沸点是 100°C， 当真空度小于 -0.08 兆帕斯卡时， 水 的蒸发温度为 30〜40°C。咖啡处在真空状态下进行低温下干燥。 因低温干燥， 咖啡在干燥过程中营养成分不会丢失，有效的保留了咖啡发酵产生的营养和香 味。
工业应用性 本发明针对咖啡的蛋白质、 脂肪、 糖类、 等物质的改善， 设计了二次发酵 工艺： 1、 制曲发酵歩骤； 2、 装罐二次发酵歩骤。 为了使蛋白质、 脂肪、 糖类、 等物质改善的更加营养、 更加有利于胃肠吸收、 更有风味， 本发明选用了毛霉 菌、 米曲霉、 根霉、 微球菌等制曲。 为了适合微生物的生长、 为了创造更好的 发酵条件、 为了使咖啡的营养得到有效的改善， 本发明设计了豆腐发酵基。 为 了使霉菌更好的着床、 并保障咖啡的纯正风味， 本发明设计了咖啡粉发酵基。 为了保障产品的质量和安全本发明设计了超高压（冷温）杀菌装置； 为了保障 咖啡在干燥过程中营养成分不会丢失，本发明设计了智能化的低温微波真空干 燥装置及数字化的生产装置和检测装置。
本发明通过反复设计、反复论证，得到的结果是：本发明设计制作的咖啡， 通过微生物的发酵和酶解的作用，能使咖啡的大分子蛋白质水解成小分子肽或 氨基酸； 脂肪分解成甘油和脂肪酸； 部分糖类会通过酶解和合成、 转化成醇类 和酯类;许多物质将会变化的更加营养和有益，更加有利于胃肠的消化和吸收; 在微生物酶解的作用下， 脂肪可水解成甘油和脂肪酸，甘油可进一歩转化为有 机酸， 有机酸和糖类转化的醇类与 "调料水"中的酒会合成各种酯类， 咖啡豆 的香味会变得更加醇香浓郁， 令消费者或品或饮回味无穷，会让消费获得满足 满意。
本发明的附属产品：
附属产品 1 : 腐乳， 即植物奶酪， 是淡味无盐食品， 味道鲜美、浓香醇厚， 是替代 "奶酪" 的绝好佳品， 具有巨大的商业价值。 本发明得到的植物奶酪 即属于天然脂肪， 脂肪含量低， 能够代替现有的奶酪。
附属产品 2 : 咖啡粉， 是优质的速溶咖啡原料产品。
附属产品 3 : 菌丝， 是最优质、 最美味的速溶咖啡添加剂。
本发明通过选择发酵基，使得分离咖啡豆后的物质也能加工成美味的食用 产品，解决了现有技术中资源浪费的问题， 更重要的是本发明选择的发酵基不 会影响咖啡豆原有的纯正香味。
本发明利用超高压对咖啡杀菌， 是一个纯物理过程， 具有瞬间压缩、作用 均匀、 操作安全、 冷温低耗、 利于环保的特点。 用超高压技术处理咖啡， 可达 到高效杀菌的目的， 且对食品中的维生素、色素和风味物质等低分子化合物的 共价键无明显影响， 从而使咖啡能较好地保持原有的色、 香、 味、 营养和保健 功能， 这是超高压技术的突出优点， 也是超高压技术与其它常规杀菌技术的主 要不同之处。本发明利用智能化的干燥装置对产品干燥， 保障了产品在干燥过 程中营养成分不会丢失， 有效的保留了产品的营养和香味。

Claims

权利要求书
1、 一种咖啡原料的处理方法， 其特征在于， 包括如下歩骤：
杀菌歩骤， 对咖啡原料进行杀菌处理， 得到无菌咖啡原料；
制曲发酵歩骤，所述无菌咖啡原料与由豆腐或咖啡粉制作的发酵基进行混 合均质， 并接种有益微生物发酵菌， 得到曲醅；
二次发酵歩骤， 在曲醅中添加辅料后进行发酵；
分离歩骤， 分离出咖啡豆；
干燥歩骤： 将分离出的咖啡豆进行干燥。
2、 如权利要求 1所述的咖啡原料的处理方法， 其特征在于， 所述杀菌歩 骤为蒸汽杀菌或者超高压杀菌。
3、 如权利要求 1所述的咖啡原料的处理方法， 其特征在于， 所述制曲发 酵歩骤中由豆腐制作发酵基的歩骤：
用发酵水作为凝固剂制作豆腐；
将豆腐打成豆腐茸作为发酵基。
4、 如权利要求 1所述的咖啡原料的处理方法， 其特征在于， 所述接种有 益微生物发酵菌， 当豆腐作为发酵基时， 所述有益微生物发酵菌， 为毛霉菌。
5、 如权利要求 4所述的咖啡原料的处理方法， 其特征在于， 所述分离歩 骤还包括： 当豆腐作为发酵基时， 将分离出咖啡豆的剩余物， 制成植物奶酪。
6、 如权利要求 1所述的咖啡原料的处理方法， 其特征在于， 当咖啡粉作 为发酵基时，所述接种有益微生物发酵菌，为接种米曲霉，之后再接种毛霉菌。
7、如权利要求 6所述的咖啡原料的处理方法， 其特征在于， 所述米曲霉、 咖啡粉与咖啡原料的重量比为 1 ： 40-60 ： 4000-6000。
8、 如权利要求 6所述的咖啡原料的处理方法， 其特征在于， 所述制曲发 酵歩骤和所述二次发酵歩骤之间还包括：
搓醅歩骤， 将曲醅搓成个粒；
洒水歩骤， 均匀分层喷洒调料水；
保温歩骤， 控制温度在 45度 -60度之间。
9、 如权利要求 8所述的咖啡原料的处理方法， 其特征在于， 所述分离歩 骤还包括： 将分离出咖啡豆的剩余物， 制成速溶咖啡。
10、 一种咖啡原料的处理系统， 其特征在于， 包括：
杀菌装置， 对咖啡原料进行杀菌处理， 得到无菌咖啡原料；
制曲发酵装置，将所述无菌咖啡原料与由豆腐或咖啡粉制作的发酵基进行 混合均质， 并接种有益微生物发酵菌， 得到曲醅；
二次发酵装置， 将曲醅中添加辅料后进行发酵；
分离装置， 分离出咖啡豆；
干燥装置， 将分离出的咖啡豆进行干燥。
11、 如权利要求 10所述咖啡原料的处理系统， 其特征在于， 所述杀菌装 置、 制曲发酵装置、 二次发酵装置、 干燥装置分别配有检测装置， 用于检测温 度、 PH值、 糖度、 乙醇、 溶氧、 空气流量、 压力或转速参数。
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1870899A (zh) * 2003-09-25 2006-11-29 三得利株式会社 生咖啡豆的处理方法
CN101019623A (zh) * 2007-03-30 2007-08-22 北京王致和食品集团有限公司 植物纤维蛋白发酵食品的制作方法
CN101040653A (zh) * 2005-03-24 2007-09-26 三得利株式会社 使用表面加工咖啡果实的生咖啡豆的处理方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1870899A (zh) * 2003-09-25 2006-11-29 三得利株式会社 生咖啡豆的处理方法
CN101040653A (zh) * 2005-03-24 2007-09-26 三得利株式会社 使用表面加工咖啡果实的生咖啡豆的处理方法
CN101019623A (zh) * 2007-03-30 2007-08-22 北京王致和食品集团有限公司 植物纤维蛋白发酵食品的制作方法

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