湿法发酵小粒咖啡工艺优化及咖啡品质分析  

Process optimization and quality analysis of small grain coffee by wet fermentation

作　　者：冯黎莎 FENG Li-Sha(School of Chemical Engineering,Yunnan Polytechnic of National Defense Industry,Yunnan Open University,Wenshan 650504,China)

机构地区：[1]云南开放大学,云南国防工业职业技术学院化学工程学院,文山650504

出　　处：《食品安全质量检测学报》2025年第7期282-288,共7页Journal of Food Safety and Quality

基　　金：云南省教育厅科学研究基金项目(2018JS367)。

摘　　要：目的深入探索并优化小粒咖啡的湿法发酵工艺,同时对该工艺条件下制得的咖啡进行品质分析。方法首先对精选的小粒咖啡鲜果进行清洗与脱皮处理,随后在防水环境中引入自然微生物进行充分发酵。发酵完成后,去除黏液并进行妥善干燥,完成湿法发酵全过程。在咖啡品质实验中,利用发酵罐制备实验样品,采用分光光度计测定咖啡的没食子酸、葡萄糖、咖啡因、游离氨基酸的含量值,并开展了湿法发酵环节的抗氧化性测试及感官评价实验。结果湿法发酵工艺显著优化了咖啡的各项指标,不仅香气更加浓郁持久,甜度与口感也达到完美平衡,展现出醇厚细腻的优良品质,且咖啡的抗氧化性能尤为突出。结论本研究可为市场提供更高品质的咖啡选择。Objective To further explore and optimize the wet fermentation process of small grain coffee,and conduct quality analysis on the coffee produced under this process condition.Methods Firstly,the selected small coffee fresh fruits were cleaned and peeled,and then natural microorganisms were introduced in a waterproof environment for full fermentation.After fermentation,the mucus was removed,and it was dried properly to complete the entire wet fermentation process.In the coffee quality experiment,a fermentation tank was used to prepare experimental samples,and the content values of gallic acid,glucose,caffeine,and free amino acids in coffee were measured using a spectrophotometer.The experiment of antioxidant activity and sensory evaluation of wet fermentation was carried out.Results The wet fermentation process significantly optimized various indicators of coffee,not only made the aroma more rich and long-lasting,but also achieved a perfect balance between sweetness and taste,demonstrating excellent quality of richness and delicacy,and the antioxidant properties of coffee were particularly outstanding.Conclusion This study can provide the market with higher quality coffee options.

关 键 词：小粒咖啡 湿法发酵 咖啡发酵工艺 品质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]