PRIMARY PROCESSING TECHNOLOGY FOR IMPROVING THE QUALITIES OF IMMATURE COFFEA ARABICA FRUITS

Abstract

A primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, in which the immature coffea Arabica fruits, particularly the coffee cherries picked at the last batch, are subjected to selecting, cleansing, drying, peeling, fermentation, the first sun-cure, stacking, kneading, the second sun-cure, to achieve the primary processing on the immature coffea Arabica fruits, thus obtaining coffee beans in the shell, which could effectively reduce the production of defects, increase the aroma of coffee beans, enhance the level of body, making the coffee beans with bright and lively sour taste and a lasting taste, thus enhancing the qualities of the immature coffea Arabica fruits. The SCAA cupping scores of the coffee beans in the shell obtained after being processed were not lower than 84, while the SCAA scores of the coffee beans in the shell obtained with the existing technology were not greater than 75.

Claims

1. A primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, which is characterized in that, including the following steps: (1) selecting the immature coffea Arabica fruits, removing green fruits, ready for use; (2) cleansing the immature coffea Arabica fruits selected in step (1), which were drained and then dried in the sun, ready for use; (3) peeling the immature coffea Arabica fruits after treatment in step (2) to obtain the mixtures of coffee beans in the shell; (4) adding a fermentation liquid into the mixtures of coffee beans in the shell in step (3), mixing thoroughly for fermentation, to obtain the fermentation products; (5) performing the first sun-cure, stacking, kneading, the second sun-cure on the fermentation products of step (4) successively, completing the primary processing of the immature coffea Arabica fruits.

2. The processing technology of claim 1, which is characterized in that, in step (1), the immature coffea Arabica fruits are the mixture of various coffee cherries including green fruits, yellow fruits, orange fruits, yellow fruits, carroty fruits, light red fruits, purple-black fruits and dried fruits.

3. The processing technology of claim 1, which is characterized in that, in step (2), the temperature for drying is 25-40° C., the laying thickness during drying is 2-5 cm, and the time for drying is 2-3 days; the moisture content of coffee cherries obtained after drying is 70-80 wt %.

4. The processing technology of claim 1, which is characterized in that, in step (3), the peeling treatment is extrusion peeling.

5. The processing technology of claim 1, which is characterized in that, in step (3), the mixtures of coffee beans are the mixtures including coffee beans in the shell, half-peeled coffee beans, and coffee peel-wrapped coffee cherries.

6. The processing technology of claim 1, which is characterized in that, the fermentation liquid is made by employing the following process: (S1) taking full-ripe bananas, mashing to a banana paste, ready for use; (S2) taking pineapples, cutting into small pieces, and squeezing to make pineapple juice; (S3) mixing the banana paste and the pineapple juice thoroughly, to obtain the fermentation liquid.

7. The processing technology of claim 6, which is characterized in that, the mass ratio of the banana paste to the pineapple juice is 0.8:1-1:1.

8. The processing technology of claim 1, which is characterized in that, in step (4), the mass ratio of the fermentation liquid to the mixtures of coffee beans is 1:5-1:8.

9. The processing technology of claim 1, which is characterized in that, in step (4), the temperature for fermentation is 25-28° C., the time for fermentation is 33-35 h.

10. The processing technology of claim 1, which is characterized in that, in step (5), the temperature for the first sun-cure is not greater than 43° C., the time for the first sun-cure is 4-6 days, the moisture content of the mixtures of coffee beans after the first sun-cure is 20-30 wt %; the time for stacking is 44-52 h; the time for kneading is 10-15 min; the temperature for the second sun-cure is not greater than 43° C., the time for the second sun-cure is 3-4 days, the moisture content of the mixtures of coffee beans after the second sun-cure is 11-12 wt %.

Description

DETAILED DESCRIPTION OF THE SEVERAL EMBODIMENTS

[0034] For understanding the objects, technical solutions and advantages of the present invention more clearly, the technical solutions of the present invention would be described in detail below. It is obvious that the described embodiments were only part of embodiments of the present invention, not all the embodiments. Based on the embodiments in the present invention, all the other detailed description obtained by persons with ordinary skills in the art without creative labors all belongs to the scope of the invention.

Embodiment 1

[0035] This embodiment provides a primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, including the following steps:

[0036] (1) selecting the immature coffea Arabica fruits picked at the last batch, the immature coffea Arabica fruits were the mixture of various coffee cherries including green fruits, yellow fruits, orange fruits, yellow fruits, carroty fruits, light red fruits, purple-black fruits and dried fruits, artificially removing the green fruits from the immature coffea Arabica fruits, ready for use;

[0037] (2) cleansing the immature coffea Arabica fruits selected in step (1), which were drained and then dried in the sun at 30-35° C. for 2 days, the laying thickness during drying was 4-5 cm, to obtain the coffee cherries in the shell with a moisture content of 75 wt %;

[0038] (3) performing an extrusion peeling treatment on the coffee cherries in the shell of step (2) in a coffee peeling machine, without adding water during the peeling treatment, the majority of the materials coming out from the outlet of the peeling machine had been extruded into coffee beans, which were half-peeled coffee beans of which the peel had been removed and part of the coffee cherries had been extruded, a small part of the materials were full-wrapped with peel, that is the mixture of coffee beans including coffee beans in the shell, half-peeled coffee beans, coffee peel-wrapped coffee cherries;

[0039] (4) adding a fermentation liquid into the mixture of coffee beans in step (3), the mass ratio of the fermentation liquid to the mixture of coffee beans was 1:6, mixing thoroughly with stirring, and then fermentation at 26-27° C. for 34 h, to obtain the fermentation products;

[0040] the fermentation liquid is made by employing the following process:

[0041] (S1) taking full-ripe bananas, mashing to a banana paste, ready for use;

[0042] (S2) taking pineapples, cutting into small pieces, and squeezing to make pineapple juice;

[0043] (S3) mixing the banana paste and the pineapple juice thoroughly at a mass ratio of 1:1, to obtain the fermentation liquid;

[0044] (5) the fermentation products of step (4) were laid on the hack for the first sun-cure, the sun-cure thickness was 2 cm, without being directly irradiated by the sun, preferably placed in drying tents, in which the temperature was not higher than 43° C. After sun-cure for 5 days, when the moisture content of the mixture of coffee beans was 20 wt %, the mixture of coffee beans was packaged into woven bags and stacked for 48 h, after then the mixture of coffee beans was kneaded for 12 min, at this moment sending out the aroma of honey and flowers, as well as the aroma of pineapples and bananas. After kneading, the mixture of coffee beans was laid on the hack for the second sun-cure, the sun-cure thickness was 3 cm, without being directly irradiated by the sun, preferably placed in drying tents, in which the temperature was not higher than 43° C. After sun-cure for 3 days, when the moisture content of the mixture of coffee beans was 11 wt %, the processing was completed, finishing the primary processing of the immature coffea Arabica fruits, the obtained mixture of coffee beans was known as coffee beans in the shell.

Embodiment 2

[0045] This embodiment provides a primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, including the following steps:

[0046] (1) selecting the immature coffea Arabica fruits, the immature coffea Arabica fruits were the mixture of various coffee cherries including green fruits, yellow fruits, orange fruits, yellow fruits, carroty fruits, light red fruits, purple-black fruits and dried fruits, removing the green fruits from the immature coffea Arabica fruits with a coffee cherries sorting machine, ready for use;

[0047] (2) cleansing the immature coffea Arabica fruits selected in step (1), which were drained and then dried in the sun at 28-32° C. for 3 days, the laying thickness during drying was 2-3cm, to obtain the coffee cherries in the shell with a moisture content of 70 wt %;

[0048] (3) performing an extrusion peeling treatment on the coffee cherries in the shell of step (2) in a coffee peeling machine, without adding water during the peeling treatment, the majority of the materials coming out from the outlet of the peeling machine had been extruded into coffee beans, which were half-peeled coffee beans of which the peel had been removed and part of the coffee cherries had been extruded, a small part of the materials were full-wrapped with peel, that is the mixture of coffee beans including coffee beans in the shell, half-peeled coffee beans, coffee peel-wrapped coffee cherries;

[0049] (4) adding a fermentation liquid into the mixture of coffee beans in step (3), the mass ratio of the fermentation liquid to the mixture of coffee beans was 1:5, mixing thoroughly with stirring, and then fermentation at 25-26° C. for 35 h, to obtain the fermentation products;

[0050] the fermentation liquid is made by employing the following process:

[0051] (S1) taking full-ripe bananas, mashing to a banana paste, ready for use;

[0052] (S2) taking pineapples, cutting into small pieces, and squeezing to make pineapple juice;

[0053] (S3) mixing the banana paste and the pineapple juice thoroughly at a mass ratio of 0.8:1, to obtain the fermentation liquid;

[0054] (5) the fermentation products of step (4) were laid on the hack for the first sun-cure, the sun-cure thickness was 2 cm, without being directly irradiated by the sun, preferably placed in drying tents, in which the temperature was not higher than 43° C. After sun-cure for 4 days, when the moisture content of the mixture of coffee beans was 30 wt %, the mixture of coffee beans was packaged into woven bags and stacked for 44 h, after then the mixture of coffee beans was kneaded for 10 min, at this moment sending out the aroma of honey and flowers, as well as the aroma of pineapples and bananas. After kneading, the mixture of coffee beans was laid on the hack for the second sun-cure, the sun-cure thickness was 3 cm, without being directly irradiated by the sun, preferably placed in drying tents, in which the temperature was not higher than 43° C. After sun-cure for 3 days, when the moisture content of the mixture of coffee beans was 11 wt %, the processing was completed, finishing the primary processing of the immature coffea Arabica fruits, the obtained mixture of coffee beans was known as coffee beans in the shell.

Embodiment 3

[0055] This embodiment provides a primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, including the following steps:

[0056] (1) selecting the immature coffea Arabica fruits, the immature coffea Arabica fruits were the mixture of various coffee cherries including green fruits, yellow fruits, orange fruits, yellow fruits, carroty fruits, light red fruits, purple-black fruits and dried fruits, removing the green fruits from the immature coffea Arabica fruits, ready for use;

[0057] (2) cleansing the immature coffea Arabica fruits selected in step (1), which were drained and then dried in the sun at 25-30° C. for 3 days, the laying thickness during drying was 3-4cm, to obtain the coffee cherries in the shell with a moisture content of 80 wt %;

[0058] (3) performing an extrusion peeling treatment on the coffee cherries in the shell of step (2) in a coffee peeling machine, without adding water during the peeling treatment, the majority of the materials coming out from the outlet of the peeling machine had been extruded into coffee beans, which were half-peeled coffee beans of which the peel had been removed and part of the coffee cherries had been extruded, a small part of the materials were full-wrapped with peel, that is the mixture of coffee beans including coffee beans in the shell, half-peeled coffee beans, coffee peel-wrapped coffee cherries;

[0059] (4) adding a fermentation liquid into the mixture of coffee beans in step (3), the mass ratio of the fermentation liquid to the mixture of coffee beans was 1:8, mixing thoroughly with stirring, and then fermentation at 27-28° C. for 33 h, to obtain the fermentation products;

[0060] the fermentation liquid is made by employing the following process:

[0061] (S1) taking full-ripe bananas, mashing to a banana paste, ready for use;

[0062] (S2) taking pineapples, cutting into small pieces, and squeezing to make pineapple juice;

[0063] (S3) mixing the banana paste and the pineapple juice thoroughly at a mass ratio of 0.9:1, to obtain the fermentation liquid;

[0064] (5) the fermentation products of step (4) were laid on the hack for the first sun-cure, the sun-cure thickness was 2 cm, without being directly irradiated by the sun, preferably placed in drying tents, in which the temperature was not higher than 43° C. After sun-cure for 6 days, when the moisture content of the mixture of coffee beans was 25 wt %, the mixture of coffee beans was packaged into woven bags and stacked for 52 h, after then the mixture of coffee beans was kneaded for 15 min, at this moment sending out the aroma of honey and flowers, as well as the aroma of pineapples and bananas. After kneading, the mixture of coffee beans was laid on the hack for the second sun-cure, the sun-cure thickness was 4 cm, without being directly irradiated by the sun, preferably placed in drying tents, in which the temperature was not higher than 43° C. After sun-cure for 4 days, when the moisture content of the mixture of coffee beans was 12 wt %, the processing was completed, finishing the primary processing of the immature coffea Arabica fruits, the obtained mixture of coffee beans was known as coffee beans in the shell.

Comparative Embodiment 1

[0065] This comparative embodiment differs from Embodiment 1 only in that there was no banana paste added in the fermentation liquid, and there was only the ingredient of pineapple juice.

Comparative Embodiment 2

[0066] This comparative embodiment differs from Embodiment 1 only in that the fermentation liquid was the mixture of banana paste and water at a mass ratio of 1:1

EXPERIMENTAL EXAMPLE

[0067] The coffee beans obtained in embodiments 1-3 and comparative embodiments 1-2 were scored by SCAA cupping, the scoring results were shown in Table 1.

TABLE-US-00001 TABLE 1 SCAA scores of different coffee beans in the shell Detection Items Samples Drought- Sense of wet Acid body Sweetness Comprehensive Comprehensive aroma Flavor Aftertaste quality fat Consistency Balance Cleanliness level consideration scores Embodiment 1  7.75 7.5  7.75  8.25 8.0 10  7.75 10 10  8.25 85   Embodiment 2  7.75  7.75 7.5 8.5  7.75 10 7.5 10 10 8.0 85   Embodiment 3 8.0  7.75 7.5 8.5 7.5 10 7.5 10 10 8.0 84.75 Comparative 6.5 6.5  6.25 7.5  6.25 10 6.5 10 10  6.25 75.25 Embodiment 1 Comparative  6.25 6.5 6.5  7.75 6.0 10  6.25 10 10  6.25 74.5  Embodiment 2

[0068] As can be seen from Table 1, the SCAA cupping scores of the coffee beans in the shell obtained after the immature coffea Arabica fruits were primarily processed with the processing technology of embodiments 1-3 in the present invention were not lower than 84, while the SCAA scores of the coffee beans in the shell processed with the methods in the comparative embodiments were only about 75, indicating that it played an important role to add the fermentation liquid, and the fermentation liquid must was the mixture composed of banana paste and pineapple juice at certain mass ratios.

[0069] The above description was only the detailed description of the present invention. However, the scope of the present invention was not limited to this, and any variations or substitutions readily thought by persons familiar with the art within the technical scope disclosed in the present invention should all be considered in the scope of the invention. Therefore, the scope of the present invention should be subject to the scope of the claims.