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Bionic fermentation method of green coffee beans

A technology for green coffee beans and a fermentation method, which is applied in the field of bionic fermentation, can solve the problems of quality decline, waste of water sources, and many influencing factors, and achieves the effects of uniform fermentation quality, energy saving and stable fermentation quality.

Inactive Publication Date: 2015-12-30
英发国际股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The fermentation of the green coffee beans is affected by humidity and temperature conditions, so it is necessary to control the proper fermentation time to avoid over-fermentation or under-fermentation. When the coffee beans are over-fermented, it will lead to weight loss and quality decline; and under-fermentation If the appearance is not good and the mold grows, it is necessary to stop the fermentation in time, but it is difficult to control at room temperature
[0005] (2) After the green coffee beans are fermented, there will be sticky matter on the surface and produce bad acid and peculiar smell. At this time, it is necessary to use a large amount of water to wash the coffee beans to remove the sticky matter and sour smell, and the water consumption is about 20 times the amount of beans, that is, 1 kg of raw beans requires about 10-20 kg of washing water, which not only wastes water, but also has sour and odorous wastewater discharged after washing, which is likely to cause environmental and groundwater pollution
[0006] (3) The sugar decomposed from the green coffee beans still has excellent utilization value, but it cannot be used, and instead becomes a burden on the environment and a waste of water resources, which is a pity
[0007] (4) The quality of the coffee beans is relatively unstable, because the microorganisms in each fermentation are different, and there are too many factors affecting the fermentation environment, it is impossible to grasp the quality of each fermentation
[0008] The inventor has specially studied the principle, method and influencing factors of green coffee bean fermentation. He knows that the lack of coffee bean fermentation not only causes environmental pollution, but also easily loses the aroma precursors of coffee. In addition, it is impossible to grasp the quality of coffee bean fermentation. Therefore, the inventor of the present invention tried his best to think of a solution, and by virtue of his own profession and years of work experience, and after several experiments, corrections and improvements, the biomimetic fermentation method of green coffee beans of the present invention was finally born

Method used

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Effect test

Embodiment 1

[0038] First of all, good coffee fermentation is to place the peeled green coffee beans under appropriate environmental conditions to decompose the pectin, sugar, protein, fat and other components that adhere to the shell of the green beans after fermentation to produce coffee. The aroma, sourness, sweetness and good taste and other precursors of beans during roasting, and its main biochemical reactions are: (1) Pectin is first decomposed into small molecular sugars by pectin-decomposing enzymes, and then undergoes secondary fermentation function, decomposing sugar into organic acids such as lactic acid, alcohol, acetic acid (acetic), and compounds containing alcohols, aldehydes, and ketones; (2) fermentation of sugars, decomposing them into simple sugars, and then producing similar The reaction of pectin decomposition; (3) protein and fat are fermented and decomposed into amino acids, glycerol and fatty acids. However, improper fermentation (such as: over-ripening and under-r...

Embodiment 2

[0041] Such as figure 2 As shown, the flow chart of the coffee beans of the present invention fermented in the pH 1.5-2 enzyme, the green coffee beans 11 are immersed in the pH 1.5-2 enzyme 121 and then hydrochloric acid (HCl) 13 is added to make it produce acid-base Neutralize and carry out fermentation operations, and adjust the original fermentation environment to pH 5-6, and continue to ferment in the pH 5-6 fermentation environment 124 for 1-3 hours, and keep the temperature at a constant temperature of 30°C-40°C, and then Add fermented material 14 (such as: lactic acid bacteria, yeast, peptide, protein) to make green coffee beans 11 continue to ferment for about 12 to 24 hours until the pH reaches 4.6, then the fermentation of coffee beans 15 is completed. The green coffee beans 11 fermented in the environment will cause the cell wall of the green coffee beans 11 to perforate, and accelerate the penetration of water molecules from the cells, thereby reducing the content...

Embodiment 3

[0043] fermented in an alkaline environment image 3 Shown, the flow chart of fermenting coffee beans of the present invention in pH8~10 ferment, coffee green bean 11 is soaked in pH8~10 ferment 123 earlier and then adds sodium carbonate (Na 2 CO 3 ) or sodium bicarbonate (NaHCO 3 ) 131, the acid-base neutralization and fermentation operation of the fermentation environment can be carried out by strong acid, and the pH value of the original fermentation environment can be reduced to 5-6, and the fermentation can be continued for 1-3 hours in the pH 5-6 fermentation environment 124, And keep the temperature at a constant temperature of 30°C-40°C, and then add fermented material 14 (such as: lactic acid bacteria, yeast, peptide, protein) to make green coffee beans 11 continue to ferment for about 12-24 hours until the pH reaches 4.6, then The fermentation of the coffee beans 15 is completed, and the coffee beans 15 fermented in an enzyme environment with a pH of 8-10 can reduc...

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Abstract

The invention provides a bionic fermentation method of green coffee beans. Enzymes are used for replacing natural fermentation, the ideal green coffee bean fermentation effect can be achieved, and fragrance and taste precursors can be generated, so that the fragrance precursors (such as sugar and amino acid) in the beans are heated and reacted, and accordingly aroma is given out. Meanwhile, the pH value, humidity, temperature and time of the fermentation environment are controlled, the situation that the quality of coffee is affected due to excessive fermentation or insufficient fermentation is avoided, the traditional mode that a large amount of water is needed for cleaning is broken through, glue left on the surface and smelly acid and odors attached to the surface are effectively removed, and a large amount of water and electricity can be saved. Besides, smelly water pollution can be reduced, and sugar in the green coffee beans can be extracted and made into other side products. By means of the fermentation method, the quality of coffee can be stabilized, and the fermentation effect of the coffee is ideal.

Description

technical field [0001] The invention provides a biomimetic fermentation method of green coffee beans, which uses enzymes to create an environment suitable for the fermentation of green coffee beans, and adds lactic acid bacteria, yeast, peptides and proteins to adjust the pH value and fermentation time, and can remove the surface pectin mucilage to achieve ideal green coffee bean fermentation. Background technique [0002] At present, the natural microbial fermentation method in the environment is used to decompose the sugar, mucilage, pectin, protein and fat of green coffee beans, mainly in the following three types: (1) Deep water fermentation, which peels the coffee fruit After the green coffee beans are immersed in water for fermentation, they can be fermented by the anaerobic microorganisms in the environment and the self-decomposing enzymes contained in the coffee itself; (2) Honey treatment mainly refers to the direct fermentation of peeled green coffee beans, No wat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/02
Inventor 林正昌
Owner 英发国际股份有限公司
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