不同初加工工艺对云南阿拉比卡咖啡品质的影响

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。

Influence of Different Primary Process on the Quality of Arabica Coffee in Yunnan Province

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 respectively 3.72 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.