酶促发酵在咖啡初加工过程中的应用研究
Application of Enzymosis on the Pretreating Process of Coffee
程金焕 1何红艳 1李慧敏 1李贵平 1黄健 1武瑞瑞 1候超 2周志伟2
作者信息
- 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
- 2. 诺维信中国投资有限公司,北京100085
- 折叠
摘要
[目的]针对咖啡在初加工环节中存在的常规发酵脱胶费时、费力、费水和产品批次间质量不一,机械脱胶又存在破损率高等问题,为云南咖啡初加工寻找一种高效、快捷、稳定的加工方法.[方法]以云南种植的咖啡品种卡蒂姆为原材料,利用诺维信公司生产的Pectinex Ultra SP-L咖啡果胶酶,进行了脱皮、脱胶对比,研究咖啡酶对咖啡鲜果脱皮脱胶的影响.[结果]试验表明,该酶能软化咖啡鲜果皮,使机械去皮效率提高3～4个百分点,酶能大大缩短脱胶时间、节省用水,根据用酶量的不同,甚至有可能使脱胶在2h内彻底完成,而且不会造成任何破损,解决了普通加工和机械加工2种方法中存在的难题.[结论]通过对比研究,发现Pectinex Ultra SP-L咖啡果胶酶能软化咖啡鲜果皮,同时能加速果胶的分解,大大提升了果皮和果胶的脱净率.
Abstract
[Objective] To find a rapid,stable and efficient method for the pretreating process of coffee,since degumming of conventional fermentation had the disadvantages of time-consuming,strenuosity,waste water in pretreating process of coffee,but mechanical degumming had the problems of high damage rate.[Method] With Catimor in Yunnan Province as the raw materials,Pectinex Ultra SP-L coffee pectinase was adopted,which was produced by Novozymes.Decrustation and degumming were compared to research the effects of enzymosis on decrustation and degumming of fresh pericarp of coffee.[Result] Coffeezyme could soften the fresh pericarp of coffee,enhanced the mechanical peeling efficiency by 3-4 percentage points,greatly shorten the degumming time,and saved water.According to the differences of enzyme dosage,degumming might be completed within 2 h without any damage,which solved the problems in conventional processing and mechanical processing.[Conclusion]Comparative research shows that Pectinex Ultra SP-L coffee pectinase can soften the fresh pericarp of coffee,accelerate the decomposition of pectin,and greatly enhance the threshing rate of pericarp and pectin.
关键词
生物酶/咖啡/发酵脱胶Key words
Enzyme/Coffee/Fermentation and degumming引用本文复制引用
基金项目
国家星火科技项目()
云南省建立农科教相结合新型农业社会化服务体系试点项目()
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据