8个咖啡品种在德宏州的品质表现
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摘要
为了丰富云南省咖啡栽培品种,改变咖啡种植品种比较单一的现状,本研究选取德宏州不同海拔2个试验地点,对其种植的8个小粒咖啡新品种商品豆的物理特性、杯品质量、内含物进行测定,并分别评价。其中物理特性59号最好,德热132豆粒最小;杯测结果德热132和59号最好;比较2个试验点内含物含量平均值,咖啡因含量161号最高, 199-1最低;粗纤维含量德热132最高,德热155最低;蛋白质含量59号最高,德热132最低;粗脂肪含量德热155含量最高,德热296含量最低;总糖含量59号最高,德热132最低;水浸出物含量德热296最高,德热132最低。综合来看, 8个新品种在德宏州地区,商品豆品质59号最好,德热132最有特点,德热296较差。
Coffee beans of 8 new varieties of Coffea arabica L. trial planted in 2 experiment plots at different altitudes of Dehong Prefecture were collected and their physical trait, cupping quality and inclusions of the varieties were assayed and evaluated separately to enrich the source of coffee cultivars in this area. The coffee variety 59 was found to have the best physical trait while coffee variety Dere 132 were poorest in physical trait with the smallest green bean. Cup quality assessment showed that coffee varieties Dere 132 and 59 had the best coffee cupping scores. Comparison of average inclusion content of all the coffee varieties in the two experimental plots showed that the variety 161 was the highest in caffeine content while the variety 199-1 was the lowest. The variety Dere 132 had the highest crude fiber content while Dere 155 had the lowest. The variety 59 had the highest protein content while Dere 132 had the lowest. Dere 155 had the highest crude fat content while Dere 296 had thelowest. The variety 59 had the highest total sugar content while Dere 132 had the lowest. Dere 296 had the highest water extract content while Dere 132 had the lowest. Comprehensively, the variety 59 was the best in commercial bean quality among the 8 new coffee varieties while the variety Dere 132 was very special, but Dere 296 was the worst.
Coffee beans of 8 new varieties of Coffea arabica L. trial planted in 2 experiment plots at different altitudes of Dehong Prefecture were collected and their physical trait, cupping quality and inclusions of the varieties were assayed and evaluated separately to enrich the source of coffee cultivars in this area. The coffee variety 59 was found to have the best physical trait while coffee variety Dere 132 were poorest in physical trait with the smallest green bean. Cup quality assessment showed that coffee varieties Dere 132 and 59 had the best coffee cupping scores. Comparison of average inclusion content of all the coffee varieties in the two experimental plots showed that the variety 161 was the highest in caffeine content while the variety 199-1 was the lowest. The variety Dere 132 had the highest crude fiber content while Dere 155 had the lowest. The variety 59 had the highest protein content while Dere 132 had the lowest. Dere 155 had the highest crude fat content while Dere 296 had thelowest. The variety 59 had the highest total sugar content while Dere 132 had the lowest. Dere 296 had the highest water extract content while Dere 132 had the lowest. Comprehensively, the variety 59 was the best in commercial bean quality among the 8 new coffee varieties while the variety Dere 132 was very special, but Dere 296 was the worst.
引文
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[2]夏红云,白学慧,李锦红,等.咖啡品种比较试验报告[J].热带农业科学,2014,34(07):56-59.
[3]刘艺卓,焦点.自由贸易区建设对中国云南咖啡产业的影响[J].世界农业,2017(03):181-184.
[4]何红艳,程金焕,张晓芳,等.云南小粒咖啡品质影响因素研究与分析[J].中国热带农业,2014(4):8-10.
[5]林兴文,郭铁英,张丽萍,等.咖啡焙炒与风味品质的形成[J].中国热带农业,2014,(03):25-27.
[6]李学俊,黎丹妮,崔文锐.小粒种咖啡品质的影响因素及咖啡质量控制技术[J].中国热带农业,2016,(03):16-18.
[7]黄家雄,吕玉兰,程金焕,等.不同海拔对小粒种咖啡品质影响的研究[J].热带农业科学,2012(8):4-7.
[8]邱明华,张枝润,李忠荣,等.咖啡化学成分与健康[J].植物科学学报,2014,32(5):540-550.
[9]吕文佳,刘云,杨剀舟,等.咖啡主要烘焙风味物质的形成及变化规律[J].食品工业科技,2015,36(3):394-400.
[10]张梦娇,王蓓,李妍,等.咖啡中的特征风味组分研究进展[J].食品研究与开发,2016,37(16):213-219.
[11]胡双芳.咖啡豆的化学组分差异与感官品质的相关性分析[J].食品工业科技,2013,34(24):125-129,134.
[12]Fernando M Nunes,Manuel A Coimbra,Armando CDuarte,et al.Foamability,foam stability,and chemical composition ofespresso coffee as affected by the degree of roast[J].Journal ofAgricultural and Food Chemistry,1997,45(8):3 238-3 243.
[13]吕文佳,刘云,杨剀舟,等.咖啡主要烘焙风味物质的形成及变化规律[J].食品工业科技,2015,36(03):394-400.
[14]Yeretzian C,Jordan A,Badoud R,et al.From the green bean to the cup of coffee:investigating coffee roasting by on-line monitoring of volatiles pJ].European Food Research and Technology,2002,214(2):92-104.
[15]Cheng Bing,Agnelo Furtado,Heather E.Smyth,et al.Influence of genotype and environment on coffee quality[J].Trends in Food Science&Technology,2016,57:20-30.
[16]丁胜,周婀,王艳萍.印尼罗布斯塔咖啡豆应用于咖啡饮料开发的研究[J].饮料工业,2010(4):18-22.
[17]Petisca C,Pérez-Palacios T,Farah A,et al.Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction:Effect of roasting speed[J].Food and Bioproducts Processing,2013,91(3):233-241.
[18]Altaki M S,Santos F J,Galceran M T.Occurrence of furan in coffee from Spanishmarket:Contribution of brewing and roasting[J].Food Chemistry,2011,126(4):1 527-1 532.