云南小粒咖啡不同初加工方法产出率的测定研究  

Investigation on Productivity of Different Preliminary Processing Methods of Yun'nan Arabica Coffee

作　　者：毕晓菲[1] 胡发广[1] 李亚男[1] 王万东[1] 陈雷[1] 熊贤坤[1] 杨旸[1] 李荣福[1] 

机构地区：[1]云南省农业科学院热带亚热带经济作物研究所,云南保山678000

出　　处：《农产品加工（下）》2013年第7期67-68,71,共3页Farm Products Processing

基　　金：国家星火计划项目"云南小粒咖啡关键技术集成与产业化示范";农业部行业科研专项"热带特香辛饮料作物产业技术研究与示范(200903024-02)"

摘　　要：以云南小粒种咖啡成熟鲜果为材料,分别采用5种不同初加工方法,比较其咖啡在产率、洁净度与次品率的差异,结果表明采用不同的加工方法对咖啡产率影响不大,其中浸泡机械脱胶加工的咖啡豆外观品质较好,建议生产上采用。Mature Yun＇nan Arabica coffee fruit is used as material,the return yield,cleanliness and defective rate of coffee beans by using five different preliminary processing methods are compared.Results show that the return yield of coffee beans is not affected by different preliminary processing methods,in addition,the appearance quality of coffee beans which are processed by soaking and mechanical degumming show better than the other methods,thus it is recommend to apply in manufacturing.

关 键 词：咖啡 不同加工方法 产率 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]