咖啡湿法发酵中使用果胶酶对脱胶时间与杯品质量的影响

Effects of Pectinase on Pectin Removing Time and Cup Quality in Wet Fermentation of Coffee

以云南阿拉比卡咖啡为原料,在咖啡湿法发酵环节中加入Pectinex Ultra SP-L果胶酶进行脱胶,并对加工出的咖啡豆进行理化及感官分析。结果表明:与自然发酵脱胶相比,果胶酶脱胶能缩短脱胶时间,有效快速脱除咖啡果胶。其脱胶时间与果胶酶的浓度、脱胶温度、鲜果成熟度呈正相关。与自然发酵脱胶相比,果胶酶脱胶所得咖啡豆的内含物质无显著差异,杯品质量干净稳定。就咖啡豆的杯品质量而言,0.01%果胶酶添加量脱胶处理要高于自然发酵脱胶,而添加量为1.00%、0.10%果胶酶脱胶处理略低于自然发酵脱胶。综上所述,果胶酶脱胶能保证咖啡品质的稳定性及提高咖啡加工效率,具有应用前景。

Yunnan arabica coffee was used as the raw material.Pectinex Ultra SP-L pectinase was added in the wet fermentation process of coffee to remover pectin,and the physicochemical and sensory properties of the processed coffee beans were analyzed.The results show that pectinase could effectively and rapidly remove coffee pectin compared with the natural fermentation,and the pectin removing time was positively correlated with the concentration of pectinase,pectin removing temperature and maturity of fresh fruits.There was no significant difference in the contents of coffee beans obtained with pectinase and natural fermentation,and the cup quality was clean and stable.The cup quality of coffee beans treated by pectinase with low concentration of 0.01%was higher than that by natural fermentation,while that of the 1.00%and 0.10%pectinase treated was slightly lower than that of the natural fermentation.