WO2016176916A1 - 一种低温冷冻处理咖啡生果的方法 - Google Patents

一种低温冷冻处理咖啡生果的方法 Download PDF

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WO2016176916A1
WO2016176916A1 PCT/CN2015/085027 CN2015085027W WO2016176916A1 WO 2016176916 A1 WO2016176916 A1 WO 2016176916A1 CN 2015085027 W CN2015085027 W CN 2015085027W WO 2016176916 A1 WO2016176916 A1 WO 2016176916A1
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fruit
coffee
freezing
temperature
moisture
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PCT/CN2015/085027
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French (fr)
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何晨欣
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何晨欣
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Priority to BR112017023822-5A priority Critical patent/BR112017023822B1/pt
Publication of WO2016176916A1 publication Critical patent/WO2016176916A1/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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the invention relates to the technical field of coffee processing, in particular to a method for cryogenically freezing coffee fruit.
  • Coffee cultivation is in the tropical zone between 24 degrees north latitude and 25 degrees south latitude. Coffee beans fall into two categories, Arabica and Robusta. Arrabia coffee beans are produced at an altitude of 800 meters above sea level. Robusta coffee beans are produced at an altitude of 800 meters below sea level. The average number of pickings is 1-2 times a year, and the picking season can last 3-5 months, so the total It is said that there will be a 3-4 month non-picking season, which will lead to a decline in supply. For example, in the Aceh coffee production area in Indonesia, the coffee picking season is divided into a large production period (May to September) and a small production period (November to January), so coffee production almost stops in February-April.
  • the washing method is to wash the outer peel and some flesh away from the coffee beans by rinsing with artificial or machine water within 1-2 days after picking.
  • the coffee beans are soaked in water for 18-36 hours to ferment, so that the flesh is completely completely detached, leaving Clean coffee beans.
  • the washed coffee beans will be taken to the sun for 3-5 days, so that the water content is about 15%.
  • the semi-washing treatment omits the immersion fermentation in the water washing method, but it takes about 7-14 days to prolong the sun exposure time.
  • the sun-drying method is more suitable for some areas that lack water resources but are sunny.
  • the fruits are harvested for 2 weeks to 1 month, which also makes the coffee beans reach 15% water content.
  • Raw beans which are usually treated by water washing, have a moderate sour taste and a high alcohol thickness.
  • the taste is moderate and the flavor will vary according to the local soil and climate.
  • the green beans processed by the sun-drying method have higher sour taste, lower alcohol thickness, slightly bitter taste, and the same flavor is affected by soil and climate.
  • the half-washing method of treating raw beans is both mellow and sour, and the bitter taste is moderate.
  • the object of the present invention is to solve the problem of the decline in yield caused by coffee in the non-picking season and the lack of taste, and to provide a method for cryogenically freezing coffee fruit.
  • a method for cryogenically freezing coffee fruit including a constant temperature and humidity space, and the specific steps are as follows: after the coffee fruit is picked, it is sent into a constant temperature and humidity space, and the fruit is placed. On the display rack, the ventilating material is placed on the display rack, and the temperature of the constant temperature and humidity space is maintained below 4 degrees Celsius. At this temperature, the density of the water reaches the highest value, and the taste and smell of the fruit can be adsorbed. In coffee beans, under the low temperature conditions, the moisture of the fruit is constantly evaporating, but the process takes 2 weeks to 2 months slowly, then the fruit is washed to remove the pulp, and then taken to the sun for 7-14 days. Reduce its water content to 15%.
  • the temperature in the constant temperature and humidity space is below 2 degrees Celsius, which makes the coffee fruit freeze, the coffee fruit has high moisture content, and its internal structure changes after freezing. At the same time, its moisture is slowly lost, but the process It takes a period of 1 to 2 months to slowly, and then it is exposed to sunlight for 2 weeks to 1 month, so that the coffee beans reach 15% water content.
  • venting material on the rack is waterproof and moisture permeable, and the air permeability is at least 2250g/m2-24Hr, which ensures that the fruit can completely dissipate moisture without having to flip.
  • the height of the shelves is 10 cm, maintaining the fluidity of the air.
  • the trays of each layer are composed of a strip of stainless steel, and the venting material is placed on the tray.
  • the invention considers that the picking of the coffee beans is seasonal, and the fruit is processed by using low temperature or freezing method, and the freshest coffee beans can be obtained even in the non-picking season, which solves the problem that no fresh coffee production is produced during the non-production period.
  • Insufficient supply, supply decline, and low-temperature treatment of green beans the taste is more mellow, the acidity is brighter, the bitterness is moderate, the sweetness is also high, and the taste is smooth; the raw beans are processed by freezing, the taste is
  • the coffee beans treated in the lower temperature mode show a stronger and more layered feeling.
  • the cup test experience of the coffee in the low temperature or freezing mode is good, and the score is high, which can be called fine coffee.
  • the invention is a method for treating coffee fruits at a low temperature, which must be carried out in an ad hoc/constant temperature and humidity space, and the constant temperature and humidity environment in the whole low temperature greenhouse can be easily passed through some existing commercial refrigerators and The constant humidity machine can reach the required setting standard, and the low temperature treatment method should not exceed 4 degrees Celsius, including the freezing treatment. After the fruit is picked, it is sent to the low temperature room on the same day, and the fruit is placed on a special display rack to place the breathable material laid on the rack. Maintain the temperature of the low greenhouse at 4 degrees Celsius.
  • each oxygen atom has four hydrogen atoms in close proximity (two covalent bonds, two hydrogen bonds) in one crystal lattice, and four hydrogen atoms in the apex of the regular tetrahedron.
  • An oxygen atom is located at the center of the tetrahedron, so that the inter-molecular space becomes large and remains a kind of open structure, so that the volume becomes larger when the water is formed into ice.
  • the density of water reaches the highest value, which helps to absorb the taste and smell of the fruit in the coffee beans.
  • the moisture of the fruit is constantly evaporating, but the process is slow. It takes 2 weeks to 2 months, after which the fruit is washed with water to remove the flesh, and then taken to the sun for 7-14 days, so that the water content is reduced to 15%.
  • the way to freeze the coffee fruit is to place the fruit in a low temperature range of minus 2 degrees Celsius and allow it to freeze. Because the water content of the fruit is high, its internal structure changes after freezing, and at the same time, its moisture is slowly losing, but the process takes about 1 to 2 months, and then it is exposed to sunlight for 2 weeks to 1 In the same month, the coffee beans are also allowed to reach a water content of 15%.
  • the height of the rack should be 10 cm to maintain the air flow.
  • the trays for each layer are made up of a strip of stainless steel, and a special breathable material is placed on the tray.
  • the shelf has a total height of 135 cm, a total width of 60 cm and a total depth of 80 cm. Each shelf can lay about 10 kilograms of fruit on each floor, so each shelf can hold a total of 100 kilograms of fruit for processing.
  • a venting material is placed on the display rack in the low temperature room.
  • the material is waterproof and moisture permeable, at least 2250g/m2-24Hr or more, ensuring that the fruit can completely dissipate moisture without having to flip.
  • the average daily dehydration rate after 0.9 hours of 1 kg of fruit was 0.9%-1.7%.
  • the daily average dehydration rate is about 12.3%-13.7%.
  • SCAA American Coffee Association
  • the coffee beans obtained after low-temperature and freeze-processed coffee fruit are washed, half-washed and washed with respect to the same type of coffee fruit.
  • the coffee beans obtained by the sun-drying method have obvious advantages.
  • For medium-sized baking according to SCAA standard (refer to SCAA baking swatch No. 55) for the same type of coffee beans obtained in 5 different treatment methods (washing, half-washing, sun-drying, low-temperature, freezing), it can be placed for at least 8 hours.
  • the cup test must be carried out within 24 hours, and the SCAA-certified coffee cup tester compares the cup test process.
  • each cup of coffee bean cup samples with different treatment methods are prepared for 5 cups to check the uniformity.
  • the cup tester will score multiple dimensions such as coffee aroma, flavor, sweetness, acidity, alcohol thickness, balance, consistency, cleanliness, sweetness, defect status and overall impression. Break the cup and slag, and test the cup when the temperature of the coffee liquid drops to 71 degrees Celsius.
  • the cupping score is based on the following 11 total scores: 1) aroma -10 points, 2) flavor -10 points, 3) back to -10 points, 4) acidity - 10 points, 5) alcohol thickness - 10 points, 6) Balance -10 points, 7) Consistency - 10 points, 8) Cleanliness - 10 points, 9) Sweetness - 10 points, 10) Overall evaluation - 10 points, 11) Defect - Deducted 0-20 Minute.
  • the way to assess a coffee quality level is to first add a "total score" to the scores of each individual main feature, and then subtract the score of the defect from the total score to get the final score. If the final score is above 80, it can be called fine coffee.
  • the final scores of the same type of coffee beans obtained by the five different treatment methods were: 1) washing - average 67.5 points, 2) half-washing - average 70.2 points, 3) sun exposure - average 69.3 points, 4) Low temperature treatment - average 84.6 points, 5) freeze treatment - average 89.3 points.
  • the raw beans treated by the water washing method have a moderate sour taste, a high alcohol thickness, a moderate bitter taste, and the flavor varies depending on the local soil and climate.
  • the green beans processed by the sun-drying method have higher sour taste, lower alcohol thickness, slightly bitter taste, and the same flavor is affected by soil and climate.
  • the half-washing method of treating raw beans is both mellow and sour, and the bitter taste is moderate.
  • the raw beans treated by the low temperature method have a mellow taste, a brighter fruit acid, a moderate bitter taste, a high sweetness, and a smooth mouthfeel.
  • the raw beans are processed by freezing, and the coffee beans treated in a lower temperature manner in all aspects are more intense and layered. Referring to the above scores, the green beans treated by the low temperature method and the frozen method have higher scores and better taste, and have passed the standards of the American Coffee Association (SCAA) and can be called fine coffee.
  • SCAA American Coffee Association

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

一种低温冷冻处理咖啡生果的方法，具体步骤如下：在咖啡生果采摘后,送入恒温恒湿的空间内，将生果放置在摆放架上，摆放架上铺设有透气材料，恒温恒湿的空间的温度维持在4℃以下，2周至2个月，之后将生果进行水洗去除果肉，日晒7-14天，使其水含量降至15％；在冷冻条件下，生果的水分蒸发，需要1至2个月，然后日晒2周至1个月，使其水含量降至15％。

Description

一种低温冷冻处理咖啡生果的方法 [技术领域]
本发明涉及咖啡处理技术领域，具体来说是一种低温冷冻处理咖啡生果的方法。
[背景技术]
咖啡种植是在北纬24度和南纬25度之间的热带区域，咖啡豆分为两大类，阿拉比卡和罗布斯达。阿拉比卡咖啡豆产于海拔800米以上，罗布斯达咖啡豆产于海拔800米以下，一般采摘次数是一年1-2次，一次采摘季可持续3-5个月，所以总的来说将会有3-4个月的非采摘季，从而导致供应量下滑。例如在印度尼西亚的亚齐咖啡产区，其咖啡采摘季节分大产期(五月至九月)和小产期(十一月至一月)，所以在二至四月咖啡产量几乎停顿。
咖啡生果在成熟呈现红色后，一般会通过三种处理方式，简称为水洗，半水洗和日晒。水洗方式是在采摘后的1-2日内，由人工或机器用水冲洗将外部果皮和一些果肉冲洗掉留下咖啡豆，将咖啡豆浸泡在水中18-36小时发酵，使果肉进一步完全脱落，留下干净的咖啡豆。洗净的咖啡豆会拿去日晒3-5天，以致其含水量在15％左右。半水洗的处理方式则省略了水洗方式中浸泡发酵的环节，但会延长日晒时间大约需要7-14天左右。日晒方式比较适合一些缺乏水资源但阳光充足的地区，生果采摘下来后日晒2周至1个月，同样使得咖啡豆达到15％的含水量。以上三个步骤后，还需要进行脱壳的步骤，即将咖啡豆放入机器，使其外壳脱落。
一般通常通过水洗方式处理的生豆，其口味会酸味适中，醇厚度较高，苦 味适中，风味会根据当地的土壤及气候环境而不同。通过日晒方式处理的生豆，其口味的酸味较高，醇厚度比较低，略有苦味，风味则同上受土壤和气候的影响。半水洗方式处理生豆则既醇厚又有酸味，苦味适中。
[发明内容]
本发明的目在于解决咖啡在非采摘季节导致的产量下滑问题以及口味上的不足，提供一种低温冷冻处理咖啡生果的方法。
为了实现上述目的，设计一种低温冷冻处理咖啡生果的方法，包括一恒温恒湿的空间，方法具体步骤如下：在咖啡生果采摘后,送入恒温恒湿的空间内，将生果放置在摆放架上，摆放架上铺设有透气材料，恒温恒湿的空间的温度维持在4摄氏度以下，该温度下，水的密度是达到最高值，能把生果的味道和气味吸附于咖啡豆里，在此低温条件下，生果的水分也不断的在蒸发，但其过程缓慢需要2周至2个月，之后将生果进行水洗去除果肉，再拿去日晒7-14天，使其水含量降至15％。
恒温恒湿的空间内的温度为零下2摄氏度以下，使得咖啡生果冰冻，咖啡生果水分含量高，冰冻后其内部结构发生变化，与此同时，其水分在不断慢慢流失，但其过程缓慢需要1至2个月的时间，然后将其进行日晒2周至1个月，使得咖啡豆达到15％的含水量。
摆放架上的透气材料防水、透湿气，透气率至少2250g/m2-24Hr以上，确保生果在不必翻转的情况下，也能完全的散发水分。
摆放架的高度间隔在10厘米，保持空气的流动性，每一层的托盘由一根根不锈钢条组成的，透气材料是放在这托盘上的。
通过低温处理时，1公斤生果的日均脱水率是1.7％，在低温处理后日均脱水率在12.3％左右。
通过冷冻处理时，1公斤生果的日均脱水率是0.9％，在冷冻处理后日均脱水率在13.7％左右。
本发明是考虑到咖啡豆的采摘有季节性，使用低温或冷冻方式处理生果，即使在非采摘季也能得到最新鲜的咖啡豆，解决了非产期时没有新鲜的咖啡生产所导致的供应不足，供应量下滑的问题，且通过低温处理的咖啡生豆，口味醇厚感较重，果酸较明亮，苦味适中，甜度也高，口感顺滑；通过冷冻方式处理生豆，口味在各方面则较低温方式处理的咖啡豆体现出更加强烈和富有层次感，低温或冷冻方式处理处的咖啡的杯测体验好，评分高，可称为精品咖啡。
[附图说明] [具体实施方式]
下面结合附图对本发明作进一步说明，这种装置的结构和原理对本专业的人来说是非常清楚的。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
本发明是一种以低温处理咖啡生果的方式，其必须在一个特设/恒温恒湿的空间内进行，整个低温室里的恒温恒湿环境，可简单通过一些现有的商用制冷机和恒湿机来达到要求的设定标准，其低温处理方式最高不得超过4摄氏度，也包括了冷冻处理在内。在生果采摘后，当日送入低温室内，将生果放置在特制的摆放架上，摆放架上铺设的透气材料。将低温室的温度维持在4摄氏度。由于该温度下，水的密度在3.98度是最高，如果变成冰，其体积会扩张大概10％，水在0℃—4℃之间具有反膨胀特性，4℃时，密度最大(1.00g/cm3)；冷到0℃ 结成的冰，密度反而减小(0.92g/cm3)也就是说热缩冷涨，其主要原因是由分子排列决定，由于水分子有很强的极性，能通过氢键结合成缔合分子。液态水除含有简单的水分子外，同时还含有缔合分子(H2O)2和(H2O)3等，当温度在0℃水未结冰时，大多数水分子是以(H2O)3的缔合分子存在，当温度升高到3.98℃(101kPa)时水分子多以(H2O)2缔合分子形式存在，分子占据空间相对减小，此时水的密度最大。在水结成冰时，水分子的运动不能破坏氢键，氢键起主要作用，它把水分子结起来形成有规则的空间结构结构，几乎全部分子缔合在一起成为一个巨大的缔合分子，在冰中水分子的排布是每一个氧原子有四个氢原子为近邻(两个共价键，两个氢键)在一个晶格中，四个氢原子在正四面体的顶点上，一个氧原子位于四面体的中心，使分子间的空隙变大且保持一定成为一种敞开结构，因此水结成冰时体积变大。在该温度下，水的密度达到最高值，有助于把生果的味道和气味吸附于咖啡豆里，其次在此低温条件下，生果的水分也不断的在蒸发，但其过程缓慢大约需要2周至2个月，之后将生果进行水洗去除果肉，再拿去日晒7-14天左右，使其水含量降至15％。
冷冻处理咖啡生果的方式是将生果放入零下2摄氏度的低温室，使其冰冻。因为生果水分含量高，冰冻后其内部结构发生变化，与此同时，其水分在不断慢慢流失，但其过程缓慢大约需要1至2个月的时间，然后将其进行日晒2周至1个月，同样使得咖啡豆达到15％的含水量。
摆放架的高度间隔应在10厘米，以便保持空气的流动性。每一层的托盘是由一根根不锈钢条组成的，特制的透气材料是放在这托盘上的。该架子的总高度在135厘米，总宽度在60厘米，总深度在80厘米。每个架子每一层能平放大约10公斤的生果，所以每一个架子总共能放100公斤的生果来处理。
在低温室内的摆放架上会铺设透气材料，该材料防水、透湿气，至少2250g/m2-24Hr以上，确保生果在不必翻转的情况下，也能完全的散发水分。在该低温冷冻条件下，1公斤的生果经过24小时后，日均脱水率是0.9％-1.7％。低温冷冻处理后进行日晒，其日均脱水率是12.3％-13.7％左右。
通过一项国际公认的美国咖啡协会(SCAA)对于咖啡感官评测的方法做杯测，经低温和冷冻处理咖啡生果后所得的咖啡豆，相对于同类咖啡生果通过一般的水洗，半水洗和日晒方式处理所得的咖啡豆，有明显的优势。在对于5款不同处理方式(水洗，半水洗，日晒，低温，冷冻方式)得到的同类咖啡豆进行按照SCAA标准的中等烘焙(可参照SCAA烘焙色板55号)后，可放置至少8小时，但必须在24小时内进行杯测，由SCAA认证的咖啡杯测品鉴师进行杯测流程对比打分。依据SCAA的研究和所制定的标准，各款不同处理方式的咖啡豆杯测样品各准备5杯以便于考查其均匀度，每一杯8.25克研磨咖啡粉加150毫升的93摄氏度热开水，在静置3到5分钟(通常4分钟)后，为最佳平衡萃取法。根据杯测表，杯测师将从咖啡的香气、风味、回甘、酸度、醇厚度、平衡、一致性、干净度、甜度、缺陷情况和整体印象等多个维度进行评分。破杯捞渣，待咖啡液温度降至71摄氏度时可进行啜吸杯测。
杯测的评分标准是按照以下的11项总分来评比：1)香气-10分，2)风味-10分，3)回甘-10分，4)酸度-10分，5)醇厚度-10分，6)平衡-10分，7)一致性-10分，8)干净度-10分，9)甜度-10分，10)整体评价-10分，11)缺陷-扣除0-20分。对于评定一个咖啡品质等级的方式，就是得首先对每一单项主要特征的得分的相加而得到“总分”，然后从总分中减去缺陷的得分从而得到最终计分。如果最终计分在80分以上，可称为精品咖啡。
在测试中，对于5款不同处理方式得到的同类咖啡豆杯测最终计分为：1)水洗-平均67.5分，2)半水洗-平均70.2分，3)日晒-平均69.3分，4)低温处理-平均84.6分，5)冷冻处理-平均89.3分。
通过水洗方式处理的生豆，其口味会酸味适中，醇厚度较高，苦味适中，风味会根据当地的土壤及气候环境而不同。通过日晒方式处理的生豆，其口味的酸味较高，醇厚度比较低，略有苦味，风味则同上受土壤和气候的影响。半水洗方式处理生豆则既醇厚又有酸味，苦味适中。通过低温方式处理的生豆，则口味醇厚感较重，果酸较明亮，苦味适中，且甜度也高，口感顺滑。通过冷冻方式处理生豆，口味在各方面则较低温方式处理的咖啡豆体现出更加强烈和富有层次感。参考以上评分结果，经过低温方式和冷冻方式处理的生豆评分较高，口感较佳，通过了美国咖啡协会(SCAA)的标准，可称为精品咖啡。

Claims (6)

  1. 一种低温冷冻处理咖啡生果的方法，包括一恒温恒湿的空间，其特征在于方法具体步骤如下：在咖啡生果采摘后,送入恒温恒湿的空间内，将生果放置在摆放架上，摆放架上铺设有透气材料，恒温恒湿的空间的温度维持在4摄氏度以下，该温度下，水的密度是达到最高值，能把生果的味道和气味吸附于咖啡豆里，在此低温条件下，生果的水分也不断的在蒸发，但其过程缓慢需要2周至2个月，之后将生果进行水洗去除果肉，再拿去日晒7-14天，使其水含量降至15％。
  2. 如权利要求1所述的一种低温冷冻处理咖啡生果的方法，其特征在于恒温恒湿的空间内的温度为零下2摄氏度以下，使得咖啡生果冰冻，咖啡生果水分含量高，冰冻后其内部结构发生变化，与此同时，其水分在不断慢慢流失，但其过程缓慢需要1至2个月的时间，然后将其进行日晒2周至1个月，使得咖啡豆达到15％的含水量。
  3. 如权利要求1所述的一种低温冷冻处理咖啡生果的方法，其特征在于摆放架上的透气材料防水、透湿气，透气率至少2250g/m2-24Hr以上，确保生果在不必翻转的情况下，也能完全的散发水分。
  4. 如权利要求1所述的一种低温冷冻处理咖啡生果的方法，其特征在于摆放架的高度间隔在10厘米，保持空气的流动性，每一层的托盘由一根根不锈钢条组成的，透气材料是放在这托盘上的。
  5. 如权利要求1所述的一种低温冷冻处理咖啡生果的方法，其特征在于通过低温处理时，1公斤生果的日均脱水率是1.7％，在低温处理后日均脱水率在12.3％左右。
  6. 如权利要求1所述的一种低温冷冻处理咖啡生果的方法，其特征在于通过冷冻处理时，1公斤生果的日均脱水率是0.9％，在冷冻处理后日均脱水率在 13.7％左右。
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PL407805A1 (pl) * 2014-04-07 2015-10-12 Sydow Alicja Cafe Creator Sposób i linia technologiczna do produkcji naturalnej zielonej kawy mielonej
CN104206612A (zh) * 2014-08-20 2014-12-17 朱振华 一种咖啡烘焙前生豆制品的二次处理方法

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