云南小粒咖啡烘焙工艺优化及总糖含量的测定

以云南小粒咖啡生豆为原料,选择初始温度、烘焙时间、烘焙量、风门开合度四个影响咖啡品质的主要因素进行了单因素和正交试验,采用电加热烘焙,以膨化率、失重率、感官评价为考察指标,采用综合加权评分法进行数据分析。结果表明,云南小粒咖啡烘焙工艺优化条件为初始温度240 ℃、烘焙时间13 min、烘焙量160 g、风门开合度为21 mm,此时得到的咖啡豆为浅深焙咖啡豆,其失重率为21.92%,膨化率为91.11%,感官评分36分,综合评分为0.9144分。根据色度值及综合加权评分值的大小,浅焙的较优工艺条件为:初始温度240 ℃、烘焙时间10 min、烘焙量180 g、风门开合度14 mm;中焙的较优工艺条件:初始温度240 ℃、烘焙时间12 min、烘焙量220 g、风门开合度0 mm;深焙的较优工艺条件:初始温度250 ℃、烘焙时间12 min、烘焙量160 g、风门开合度7 mm。不同烘焙程度对总糖含量的影响显著(p<0.05),随着烘焙程度的加深总糖含量逐渐减少。

Optimization of Roasting Technology and Measurement of Total Sugar Contents in Yunnan Arabica Coffee

Yunnan Arabica coffee bean was baked by electric heating as the raw material.The main factors initial temperature,baking time,amount of baking and throttle opening degree were used to evaluate the quality of coffee. The single factor and orthogonal experiments estimated the expansion rate,weightlessness rate and sensory evaluation. And the experiment adopted comprehensive weighted scoring method for data analysis. Results showed that the optimum conditions process of Yunnan Arabica coffee were as follows: Initial temperature 240 ℃,baking weight of 160 g for 13 min,throttle opening degree 21 mm.The coffee beans obtained at this time were shallow deep roasted coffee beans,and the weight loss rate was 21.92%,the puffing rate was 91.11%,the sensory score was 36 points,and the overall score was 0.9144 points.According to the chromaticity value and the size of the comprehensive weighted score.The better process conditions of light roasting was the initial temperature at240 ℃,baking weight of 180 g for 10 min,throttle opening degree of 14 mm.The better process conditions of medium roasting was the initial temperature at 240 ℃,baking weight of 220 g for 12 min,throttle opening degree of 0 mm. The better process conditions of dark roasting was the initial temperature at 250 ℃,baking weight of 160 g for 12 min,throttle opening degree of7 mm.The effects of different baking degrees on total sugar contents were significant (p < 0.05),and the total sugar contents gradually decreased with the deepening of baking degree.