不同咖啡鲜果初加工方法对产品品质的影响  

Effects of Different Initial Processing Methods on the Qualities of Fresh Coffee Fruits

作　　者：毕晓菲[1] 张晓芳[1] 付兴飞 李亚麒 李亚男[1] 杨旸[1] 胡发广[1] BI Xiao-fei;ZHANG Xiao-fang;FU Xing-fei;LI Ya-qi;LI Ya-nan;YANG Yang;HU Fa-guang*(Institute of Tropical and Subtropical Cash Crops of Yunnan Academy of Agricultural Science,Baoshan 678000,China)

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：《保鲜与加工》2023年第8期35-39,共5页Storage and Process

基　　金：云南省重大科技专项计划绿色食品牌重点产业科技创新专项(202202AE090002);云南省科技入滇(国际科技合作)计划项目(2019IB013)。

摘　　要：为探讨不同初加工方法对小粒咖啡产品品质的影响,开展水洗、日晒、厌氧日晒和厌氧水洗4种咖啡鲜果加工方法对咖啡生豆内含物含量、生豆烘焙曲线及感官评价等相关参数的分析研究。结果表明:采用合适的初加工方法可以有效提升咖啡生豆理化指标和咖啡感官评价指标,其中厌氧日晒处理的咖啡生豆理化指标优异,日晒处理的咖啡烘焙豆感官品质最佳。In order to investigate the effects of different primary processing methods on the qualities of coffee(Coffea arabica)products,four kinds of processing methods including coffee fruits washing,sun drying,anaerobic sun drying and anaerobic water washing were carried out to analyze the related parameters of the contents of raw coffee beans,raw bean roasting curves and sensory evaluation.The results showed that appropriate primary processing methods could ef⁃fectively improve the physical and chemical indices of raw coffee beans and the sensory evaluation indices of coffee products.The physical and chemical indices of raw coffee beans treated by anaerobic sun were excellent,and the sen⁃sory qualities of baked coffee beans treated by natural sun drying were the best.

关 键 词：咖啡 初加工 产品品质 理化指标 感官评价 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]