酶解咖啡鲜果对烘焙咖啡饮用品质和化学成分的影响研究

Conditions Optimization of Enzymolysis on Coffee Fruit and the Impact Study on Coffee Drinking Quality and Chemical Composition

选用不同种类的酶对云南小粒咖啡去皮鲜果进行酶解,确定胃蛋白酶最适于制备麝香猫咖啡,随后进行了胃蛋白酶酶解咖啡鲜果的条件优化,确定最佳酶解条件为胃蛋白酶添加量1%,酶解2 h,酶解温度55℃,此时感官评分为13.5分,高出未处理咖啡鲜果的感官评价结果 1倍。同时研究酶解对咖啡鲜果中主要化学成分的影响,及其对咖啡鲜果烘焙后饮用品质的作用。

This paper determined that the best enzyme to processing civet coffee is pepsin,then optimized the coffee fruit pepsin enzymatic hydrolysis conditions, determined the optimum of adding 1% topepsin, enzymat-ic hydrolysis 2 h, enzymolysis temperature of 55℃, at these conditions the sensory score was 13.5 points, high-er than the untreated coffee fruit sensory evaluation results of 1 times. At the same time, study on the effect of enzymatic hydrolysis on the main chemical components in fresh fruit and coffee, drinking coffee fruit quality of baking after effect was investigation.