云南小粒种咖啡初加工技术及生物脱胶应用展望  

Application Prospect for Primary Processing Technology and Biological Degumming of Coffea arabica in Yunnan Province

作　　者：张树竹 薛笑然 孔德婷 李丽萍[1] 杨红敏 何飞飞[1] 秦世雯 ZHANG Shuzhu;XUE Xiaoran;KONG Deting;LI Liping;YANG Hongmin;HE Feifei;QIN Shiwen(Institute of Resource Plants/School of Agricultrue,Yunnan University,Kunming 650500,China)

机构地区：[1]云南大学资源植物研究院/农学院,昆明650500

出　　处：《热带农业科技》2023年第2期33-37,共5页Tropical Agricultural Science & Technology

基　　金：云南大学研究生科研创新项目(2021Y429);云南大学专业学位研究生实践创新项目(2021Y251;ZC-22222674)。

摘　　要：云南省是我国咖啡的主产区,小粒种咖啡是云南高原特色优势产业之一。云南咖啡初加工方式一直以来以湿法加工为主,其中的发酵脱胶环节与咖啡豆质量密切相关。文章在分析云南小粒种咖啡初加工工艺现状和生物脱胶的基础上,提出通过挖掘咖啡鲜果和咖啡发酵液中产脱胶酶的微生物菌株进行生物脱胶,以提升咖啡初加工质量并减少加工污水的产生。Yunnan province is the main producing area of coffee in China.Coffea arabica is one of the advantageous indu-tries with plateau characteristics in Yunnan province.Wet processing has been the main primary processing method of Cof-fea arabica in Yunnan,in which the fermentation degumming is closely related to the quality of coffee beans.Based on the analysis of the current situation of the primary processing technology of Coffea arabica and biological degumming,the pa-per proposed biological degumming by exploring the coffee endophytic bacteriathat produced degumming enzymes in the cherry and coffee fermentation broth of Coffea arabica,and to improve the quality of the primary processing of Coffea ara-bica and reduce the production of coffee processing sewage.

关 键 词：小粒种咖啡 初加工 发酵 生物脱胶 

分 类 号：S571.2[农业科学—作物学] TS273[轻工技术与工程—农产品加工及贮藏工程]