Method for processing coffee fruits through anaerobic fermentation

Abstract

The invention discloses a method for processing coffee fruits through anaerobic fermentation. The method for processing the coffee fruits through anaerobic fermentation comprises the following steps:fruit cleaning, steam sterilization, drying fruit sorting, fruit classifying, first-time anaerobic fermentation, second-time anaerobic fermentation, heated esterification, dried shelling and baking. By employing the method for processing the coffee fruits through anaerobic fermentation, disclosed by the invention, uncontrollable factors during fermentation caused by external environments can be reduced; and through fermentation for a relatively long time in an anaerobic environment, the mellow and full mellowness and relatively good sweet taste of coffee beans are improved, and uncomfortable dryness, astringency and acetic acid are avoided. During anaerobic fermentation, variables such as pectin residual, temperature and time are conveniently controlled, a fermentation process can become slower and more stable due to low-temperature control; and due to accurate-controlled anaerobic fermentation, a slight sweet and sour taste can be brought, and the mellowness is perfect.

Description

technical field [0001] The invention relates to the technical field of food deep processing, in particular to a method for anaerobic fermentation and processing of coffee cherries. Background technique [0002] Refreshing and mellow, coffee is an essential beverage in modern daily life. Coffee is also the most important beverage crop and the second most important raw material product. The planting area of ​​coffee in the world is increasing, and as an important economic crop, the output of coffee beans is increasing day by day. Fresh coffee fruit is composed of pericarp, pectin (pulp) and seeds (coffee beans), which generally account for 39.5%, 22.0% and 38.5% of the fresh fruit weight respectively. The purpose of fresh coffee fruit processing is to remove the peel and pectin to obtain coffee beans (seeds). In the process of coffee production and processing, the use of appropriate methods for processing can ensure the excellent quality of coffee. Traditional coffee cherr...

AI Technical Summary

Problems solved by technology

However, the aerobic fermentation process is easily disturbed by the external environment and bacteria, and the chemical changes are often too complex and uncontrollable. The fermentation results are quite different, making the taste of the fermented coffee beans uneven and affecting the quality of sales. Mildew or even other chemical reactions

On the other hand, the gaps between coffee cherries and fruit mass density during the fermentation process of coffee cherries also have a great influence on the fermentation results. Putting the fruits together for fermentation can easily lead to inhomogeneous taste of the fermented coffee beans and a large difference in taste