不同初加工工艺对云南阿拉比卡咖啡品质的影响
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摘要
为了挖掘优质的云南精品咖啡,以云南普文南岛河卡蒂姆系列品种、成熟全红果为试材,探索带果胶非浸泡式发酵(鲜果发酵和水洗干发酵、日晒、黑蜜、干红蜜)和浸泡式发酵(三重水洗发酵、全水洗)等六种不同初加工工艺对生豆粗蛋白质、粗脂肪、咖啡因等内含物质及密度的影响,并采用模糊数学法对熟豆感官风味进行统计学分析。感官评审结果表明:采用黑蜜加工处理和日晒加工处理的咖啡感官品质最佳,综合评分为5.49和5.44,评定为"优";采用三重水洗发酵处理的咖啡豆感官品质最差,综合评分为3.37,评定为"中";干红蜜加工处理的咖啡感官品质综合评分为3.85,评定为"良好";鲜果发酵和水洗干发酵、全水洗发酵加工感官品质综合评分为3.72,3.70,评定为"良"。理化检测结果:带果胶非浸泡式发酵的四种加工方式所得咖啡生豆的粗蛋白质、粗脂肪、咖啡因含量高于两种浸泡式发酵加工所得咖啡生豆;不同的初加工工艺对咖啡生豆密度的影响差异不显著。
In order to excavate high-quality Yunnan fine coffee, red and ripe coffee cherry of Catimor series in Nandaohe, Puwen, Yunnan Province were chosen as test materials, and six different primary processing methods such as non-soaking fermentation with pectin(fresh Fruit Fermentation and water-washing dry fermentation, pulped natural, black honey and dry red honey) and soaking fermentation(triple water-washed fermentation and washed fermentation) were conducted to explore the effects on the content and density of crude protein, crude fat and caffeine of raw beans. The sensory flavor of roasted beans was analyzed by fuzzy mathematics. The results of sensory evaluation showed that the sensory quality of coffee treated with black honey and pulped natural were the best, with a comprehensive score of 5.49 and 5.44,respectively, which was "excellent". The sensory quality of coffee beans treated with triple water washed fermentation was the worst, with a comprehensive score of 3.37, which was "medium". The sensory quality of coffee processed with dry red honey scored 3.85, which was "good".The comprehensive sensory quality score of fresh fruit fermentation, dry-washing fermentation and water-washed fermentation was respectively3.72 and 3.70, which was "Satisfactory". Physical and chemical results showed that the crude protein, crude fat and caffeine contents of four kinds of processed coffee raw beans with pectin non-immersion fermentation were higher than those of two kinds of immersion fermentation processing; the influence of different initial processing technology on the density of coffee raw beans was not significant.
In order to excavate high-quality Yunnan fine coffee, red and ripe coffee cherry of Catimor series in Nandaohe, Puwen, Yunnan Province were chosen as test materials, and six different primary processing methods such as non-soaking fermentation with pectin(fresh Fruit Fermentation and water-washing dry fermentation, pulped natural, black honey and dry red honey) and soaking fermentation(triple water-washed fermentation and washed fermentation) were conducted to explore the effects on the content and density of crude protein, crude fat and caffeine of raw beans. The sensory flavor of roasted beans was analyzed by fuzzy mathematics. The results of sensory evaluation showed that the sensory quality of coffee treated with black honey and pulped natural were the best, with a comprehensive score of 5.49 and 5.44,respectively, which was "excellent". The sensory quality of coffee beans treated with triple water washed fermentation was the worst, with a comprehensive score of 3.37, which was "medium". The sensory quality of coffee processed with dry red honey scored 3.85, which was "good".The comprehensive sensory quality score of fresh fruit fermentation, dry-washing fermentation and water-washed fermentation was respectively3.72 and 3.70, which was "Satisfactory". Physical and chemical results showed that the crude protein, crude fat and caffeine contents of four kinds of processed coffee raw beans with pectin non-immersion fermentation were higher than those of two kinds of immersion fermentation processing; the influence of different initial processing technology on the density of coffee raw beans was not significant.
引文
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[2]曾凡逵,欧仕益.咖啡风味化学[M].暨南大学出版社,2014ZENG Fan-di,OU Shi-yi.Coffee Flavor Chemistry[M].Jinan University Press,2014
[3]武瑞瑞,李贵平,王雪松,等.咖啡湿法加工过程中影响品质的因素分析[J].热带农业工程,2012,5(36):1-3WANG Rui-rui,LI Gui-ping,WANG Xue-song.Factors affecting the quality of coffee in wet processing[J].Tropical Agricultural Engineering,2012,5(36):1-3
[4]程金焕,何红艳,李慧敏,等.酶促发酵在咖啡初加工过程中的应用研究[J].安徽农业科学,2016,44(6):83-84CHENG Jin-huan,HE Hong-yan,LI Hui-min.Application of enzymosis on the pretreating process of coffee[J].Anhui Agricultural Sciences,2016,44(6):83-84
[5]胡广发,毕晓菲,黄家熊,等.小粒咖啡初加工方法概述[J].农产品加工,2017,3(3):66-70HU Guang-fa,BI Xiao-fei,HUANG Jia-xiong,et al.Overview of the primary processing method of small coffee[J].Agricultural Product Processing,2017,3(3):66-70
[6]Ahsan Hameed,Syed Ammar Hussain,Muhammad Umair Ijaz,et al.Farm to consumer:Factors affecting the organoleptic characteristics of coffee II:Postharvest processing factors[J].Comprehensive reviews in Food Science and Food Safetly,2018,17(3):1185-1137
[7]张毅,绍源春.现阶段云南咖啡面临的困境及解决对策[J].区域经济,2018,3(3):58-59ZHANG Yi,SHAO Yuan-chun.At present,Yunnan coffee faces difficulties and solutions[J].The Regional Economic,2018,3(3):58-59
[8]张红波,郭铁英,匡钰,等.影响云南卡蒂姆咖啡杯品质量的因素及对策[J].区域经济,2018,41(1):36-42ZHANG Hong-bo,GUO Tie-ying,KUANG Yu,et al.The influence factors on catimor cupping quality and its promotion measures[J].Tropical Agricultural Science and Technology,2018,41(1):36-42
[9]陈永安,陈鑫,刘艳飞,等.基于模糊数学的猕猴桃感官评定分析[J].食品工业,2013,10:129-133Chen Yong-an,Chen Xin,LIU Yan-fei,et al.Sensory evaluation of kiwifruit based on fuzzy mathematics[J].The Food Industry,2013,10:129-133
[10]谢季坚,刘承平,等.模糊数学法及其应用(第四版)[M].武汉,华中科技大学出版社,2013XIE Ji-jian,LIU Chen-ping.Fuzzy Mathematics and Its Application(fourth Edition)[M].Wuhan,Huazhong University of Science and Technology Press,2013
[11]杨玉红.食品感官检验技术[M].大连理工大学出版社,2015YANG Yu-hong.Sensory Testing of Food[M].Dalian University of Technology Press,2015
[12]王朝臣.食品感官检验技术-项目化教程[M].北京师范大学出版社,2012WANG Chao-cheng.Food Sensory Testing Technology-a Project Course[M].Beijing Normal University Press,2012
[13]赵镭,李志,汪厚银,等.食品感官分析术语及描述词的良好释义与表达范式[J].标准科学,2014,8:64-66ZHAO Lei,LI Zhi,WANG Hou-yin,et al.Good definition and standard expression of terms and descriptors in food sensory analysis[J].The Standard of Science,2014,8:64-66
[14]金婷,谭胜兵,汪成.模糊数学法在煎饼感官评定中的应用[J].食品研究与开发,2017,38(3):25-27JIN Ting,TAN Sheng-bing,WANG Cheng.Application of fuzzy mathematics in the sensory evaluation of pancake[J].Food Research and Development,2017,38(3):25-27
[15]顾艳君,王芳,张佳汇.基于模糊数学综合评判的鸡精调味料感官评价方法[J].食品工业,2018.39(1):127-131GU Yan-jun,WANG Fang,ZHANG Jia-hui.Sensory comprehensive evaluation method of chicken essence seasoning based on fuzzy mathematics[J].The Food Industry,2018,39(1):127-131
[16]左丽丽,安婷,戢美娇,等.基于模糊数学评价法优化软枣猕猴桃果汁工艺[J].食品研究与开发,2018.39(2):13-15ZUO Li-li,AN Ting,JI Mei-jiao,et al.Optimization on processing technology of Actinidia arguta beverage based on fuzzy mathematics sensory evaluation food[J].Research and Development,2018,39(2):13-15
[17]程可,董文江,胡荣锁,等.微波真空干燥对咖啡风味成分的影响研究[J].热带作物学报,2018.39(2):380-391CHEN Ke,DONG Wen-jian,HU Rong-suo,et al.Effect of microwave vacuum drying on flavor components of coffee beans[J].Chinese Journal of Tropical Crops,2018,39(2):380-391
[18]于淼.云南德宏地区咖啡豆的风味品质特性研究[D].大庆:黑龙江八一农垦大学,2017YU Miao.Study on flavor quality of coffee beans in Dehong area of Yunnan[D].Daqing:Heilongjiang Bayi Agricultural Reclamation University,2017
[19]付莉,李铁刚.简述美拉德反应[J].食品科技,2006,12(4):9-11FU Li,LI Tie-gang.Briefly describe the Maillard reaction[J].Food Science and Technology,2006,12(4):9-11
[20]Sereshti H,Samadi S.A.Rapid and simple determination of caffeine in teas,coffees and eight beverages[J].Food Chemistry,2014,158:8-13
[21]Frizzarin R M,Maya F,Estela J M,et al.Fully-automatedin-syringe dispersive liquid-liquid microextraction for the determination of caffeine in coffee beverages[J].Food Chemistry,2016,212:759-767
[22]Andréa Tarzia,Maria Br?gida dos Santos Scholz,Carmen Lu cia de Oliveira Petkowic,et al.Influence of the postharvest processing method on polysaccharides and coffee beverages[J].International Journal of Food Science and Technology,2010,45,2167-2175