阅读说明：本技术 未成熟小粒咖啡果实提高品质的初级加工工艺 (Primary processing technology for improving quality of immature arabica ) 是由 鲍晓华 董玄 成文章 蒋智林 于 2019-10-22 设计创作，主要内容包括：本发明涉及一种有效提高未成熟小粒咖啡果实品质的初级加工工艺,通过对未成熟小粒咖啡果实尤其是最后一批下树的咖啡果实依次进行挑选、清洗、干燥、脱皮、发酵、第一次晾晒、堆码放置、揉搓、第二次晾晒后,完成对未成熟小粒咖啡果实的初级加工,制得带壳咖啡豆,能有效减少瑕疵的产生,增加咖啡豆的香气,提高醇厚度,使咖啡豆酸味明亮活泼,余韵绵长,提高未成熟小粒咖啡果实的品质。本发明所述工艺加工后所得带壳咖啡豆的SCAA杯测评分不低于84分,而采用现有工艺获得带壳咖啡豆的SCAA评分不超过75分。本发明所述加工工艺相较于现有技术中的水洗法能有效减少用水量,实现绿色经济生产。(The invention relates to a primary processing technology for effectively improving the quality of immature arabian coffee fruits, which is characterized in that immature arabian coffee fruits, especially the last batch of coffee fruits under trees, are sequentially selected, cleaned, dried, peeled, fermented, aired for the first time, stacked, kneaded and aired for the second time to finish primary processing of the immature arabian coffee fruits to prepare coffee beans with shells, so that the generation of flaws can be effectively reduced, the aroma of the coffee beans is increased, the mellow thickness is improved, the sour taste of the coffee beans is bright and lively, the aftertaste is lingering, and the quality of the immature arabian coffee fruits is improved. The SCAA cup score of the coffee beans with shells obtained by the processing of the invention is not less than 84 points, while the SCAA score of the coffee beans with shells obtained by the existing process is not more than 75 points. Compared with a water washing method in the prior art, the processing technology can effectively reduce water consumption and realize green and economic production.)

1. A primary processing technology for effectively improving the quality of unripe arabian coffee fruits is characterized by comprising the following steps:

(1) selecting unripe arabian coffee fruits, and removing green fruits for later use;

(2) cleaning the unripe arabian coffee fruits selected in the step (1), draining, and drying in the sun for later use;

(3) peeling the unripe arabian coffee fruits treated in the step (2) to obtain a mixture of coffee beans with shells;

(4) adding fermentation liquid into the mixture of the coffee beans with shells in the step (3), fully and uniformly mixing, and fermenting to obtain a fermentation product;

(5) and (5) sequentially carrying out primary airing, stacking and placing, kneading and secondary airing on the fermentation product obtained in the step (4), and then finishing primary processing of the immature arabica coffee fruit.

2. The process according to claim 1, wherein in step (1), the unripe coffee cherry fruit is a mixture of coffee cherries comprising green fruit, yellow fruit, orange fruit, light red fruit, purplish black fruit, and dry fruit.

3. The process according to claim 1, wherein in the step (2), the drying is carried out at a temperature of 25 to 44 ℃, the paving thickness is 2 to 5cm when the drying is carried out, and the drying is carried out for 2 to 3 days;

the obtained dried coffee fruit has a water content of 74-84 wt%.

4. The process of claim 1, wherein in step (3), the peeling treatment is extrusion peeling.

5. The process according to claim 1, wherein in the step (3), the coffee bean granule mixture is a mixture of coffee bean granules with shell, coffee bean granules with half-shell and coffee fruit wrapped by coffee skin.

6. The process of claim 1, wherein the fermentation liquor is prepared by the following method:

(S1) smashing the fully ripe bananas into banana puree for later use;

(S2) cutting pineapple into small pieces, and squeezing to obtain pineapple juice;

(S3) fully and uniformly mixing the banana puree and the pineapple juice to obtain the fermentation liquid.

7. The process according to claim 6, wherein the mass ratio of banana puree to pineapple juice is 4.8:1-1: 1.

8. The processing technology of claim 1, wherein in the step (4), the mass ratio of the fermentation liquid to the coffee bean granule mixture is 1:5-1: 8.

9. The process according to claim 1, wherein in step (4), the fermentation is carried out at a temperature of 25 to 28 ℃ for a time of 33 to 35 hours.

10. The process according to claim 1, wherein in the step (5), the first air-drying is carried out at a temperature not higher than 43 ℃ for 4-6 days, and the water content of the coffee bean granule mixture after the first air-drying is 24-34 wt%;

the time for placing the piles is 44-52 h;

the kneading time is 14-15 min;

the temperature for the second airing is not more than 43 ℃, the time for the second airing is 3-4 days, and the water content of the coffee bean granule mixture after the second airing is 11-12 wt%.

Technical Field

The invention relates to the technical field of coffee bean processing, in particular to a primary processing technology for improving the quality of immature arabica coffee fruits.

Background

Coffee is a commercial crop with the top yield, consumption and economic value in the three major beverages in the world, and is one of the largest tropical food materials in the world, and is the second major raw material type product next to petroleum in international trade. The coffee cultivated all over the world has medium seeds and small seeds, wherein the small seeds account for 65 percent, the small seeds account for more than 99 percent in China, and all the coffee is concentrated in Yunnan. The coffee consumption in China is in a high-speed growth state, and the growth rate of the coffee is over 24 percent in nearly three years. The time from flowering to maturity of coffee needs 6-9 months, and the maturity period is influenced by conditions such as altitude, temperature and cultivar. The primary processing determines the quality grade of the coffee beans. After being harvested, the fresh coffee fruits are subjected to primary processing, and common primary processing methods comprise a water washing method, a sun drying method, honey treatment and the like.

When the arabica coffee of Yunnan province is picked, although ripe coffee fruits are usually selected for picking, the arabica coffee is always provided with incompletely ripe coffee fruits, and particularly, the coffee fruits of the last batch of trees comprise green fruits, yellow fruits, orange fruits, light red fruits, purple black fruits and dry fruits, and most of the arabica coffee is incompletely ripe fruits. The soybean milk is processed by a water washing method, so that the soybean milk is not peeled cleanly, is not dried uniformly, contains more soybeans and black beans, is easy to generate peculiar smell in the drying process, has a green grass smell, is low in mellow degree and is insufficient in fragrance; the processing by a sun-drying method has uneven drying, easily generates defective beans and easily generates peculiar smell in the drying process; the green coffee is processed by yellow honey, red honey and black honey, and the green coffee cannot be processed with honey due to low sugar content in the immature coffee fruits. The quality of the product is not ideal by processing by a water washing method, processing by a sun drying method and processing by honey treatment, the product is scored by SCAA, generally about 74 points is not more than 75 points under the condition of no defect deduction, and if the defect exists, the product is below 74 points. Moreover, the case of no flaw is rare.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides a primary processing technology for effectively improving the quality of immature arabica coffee fruits. The processing technology can effectively reduce the generation of flaws, increase the aroma of coffee beans, improve the mellow thickness, enable the coffee beans to have bright and active sour taste and lingering aftertaste, and improve the quality of immature arabian coffee fruits.

The invention relates to research results of a Puer small-particle coffee quality improvement innovation team (the team number is CXTD442) and a Yunnan coffee quality optimization and value improvement public science and technology service platform (No. 2416) of cloud science and technology.

The technical scheme adopted by the invention is as follows:

a primary processing technology for effectively improving the quality of unripe arabian coffee fruits comprises the following steps:

(1) selecting unripe arabian coffee fruits, and removing green fruits for later use;

(2) cleaning the unripe arabian coffee fruits selected in the step (1), draining, and drying in the sun for later use;

(3) peeling the unripe arabian coffee fruits treated in the step (2) to obtain a mixture of coffee beans with shells;

(4) adding fermentation liquid into the coffee bean particle mixture obtained in the step (3), fully and uniformly mixing, and then fermenting to obtain a fermentation product;

(5) and (5) sequentially carrying out primary airing, stacking and placing, kneading and secondary airing on the fermentation product obtained in the step (4), and then finishing primary processing of the immature arabica coffee fruit.

In the step (1), the unripe coffee cherries are a mixture of a plurality of coffee fruits including yellow fruits, orange fruits, light red fruits, purplish black fruits and dry fruits.

In the step (2), the drying temperature is 25-44 ℃, the paving thickness is 2-5cm when the drying is carried out, and the drying time is 2-3 days;

the obtained dried coffee fruit has a water content of 74-84 wt%.

In the step (3), the peeling treatment is extrusion peeling, and no water is added during the peeling treatment.

In the step (3), the coffee bean granule mixture is a mixture of coffee bean granules with shells, half-peeled coffee bean granules and coffee fruits wrapped by coffee skins.

The fermentation liquid is prepared by the following method:

(S1) smashing the fully ripe bananas into banana puree for later use;

(S2) cutting pineapple into small pieces, and squeezing to obtain pineapple juice;

(S3) fully and uniformly mixing the banana puree and the pineapple juice to obtain the fermentation liquid.

The mass ratio of the banana puree to the pineapple juice is 4.8:1-1: 1.

In the step (4), the mass ratio of the fermentation liquid to the coffee bean granule mixture is 1:5-1: 8.

In the step (4), the fermentation is carried out at the temperature of 25-28 ℃ for 33-35 h.

In the step (5), the temperature for the first airing is not more than 43 ℃, the time for the first airing is 4-6 days, and the water content of the coffee bean granule mixture after the first airing is 24-34 wt%;

the time for placing the piles is 44-52 h;

the kneading time is 14-15 min;

the temperature for the second airing is not more than 43 ℃, the time for the second airing is 3-4 days, and the water content of the coffee bean granule mixture after the second airing is 11-12 wt%.

After fermentation, spreading the coffee bean granule mixture on a drying rack or a drying yard for first drying, wherein the drying thickness is 2cm, the sun cannot be directly irradiated, the coffee bean granule mixture is preferably placed in a drying shed, the temperature in the drying shed is not higher than 43 ℃ at most, and after drying for 4-6 days (the time range is wide because of climate), when the water content of the coffee bean granule mixture is about 24 wt%, the coffee bean granule mixture is collected in a woven bag, and the coffee bean granule mixture is stacked and placed for about 48 hours (2 days). Kneading the coffee bean granule mixture for 14-15min after 2 days, wherein the coffee bean granule mixture can emit fragrance of honey and flowers, and fragrance of pineapples and bananas, spreading on a drying rack or a drying yard for drying, wherein the drying thickness is 3-4cm, the sun cannot be directly irradiated, the coffee bean granule mixture is preferably placed in a drying shed, the temperature in the drying shed is not higher than 43 ℃ at most, and the moisture of the coffee bean granule mixture can be 11-12 wt% after drying for 3-4 days (the time range is wide because of climate). The resulting coffee bean granule mixture is called shelled coffee beans.

The invention has the beneficial effects that:

according to the processing technology, the immature arabica coffee fruits (especially the last batch of coffee fruits under the tree) are sequentially selected, cleaned, dried, peeled, fermented, aired for the first time, stacked, kneaded and aired for the second time, and then primary processing of the immature arabica coffee fruits is completed, so that the coffee beans with shells are prepared, flaws can be effectively reduced, the aroma of the coffee beans is increased, the mellow thickness is improved, the coffee beans are bright and active in sour taste, the aftertaste is lingering, and the quality of the immature arabica coffee fruits is improved.

The flavor of the coffee beans with shells obtained after the treatment of the process is described as follows by using an SCAA cup: has the fragrance of Hami melon, peanut, sesame, white chocolate and cedar, and the tail has the fragrance of clove; the acid quality is good, and the product is active and bright; the alcohol thickness is high; fast aftertaste, moderate intensity and long time; the lingering charm is long; the balance is good. The baking degree measured by an SCAA cup is cinnamon color; the SCAA cup score is not less than 84. The SCAA score of the coffee beans prepared by water washing, sun drying and honey treatment is not more than 75. Compared with a water washing method in the prior art, the processing technology can effectively reduce water consumption and realize green and economic production.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.