| 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 |
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| 引用本文： | 陈云兰,李学玲,蒋快乐,莫丽珍,周志伟,陈治华,桂花.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[J].热带作物学报,2020,41(2):371-377. |
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| 作者姓名： | 陈云兰 李学玲 蒋快乐 莫丽珍 周志伟 陈治华 桂花 |
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| 作者单位： | 1. 云南农业大学热带作物学院,云南普洱 6650002. 云南普洱学院生物与化学学院,云南普洱 6650003. 普洱市发展生物产业办公室,云南普洱 6650004. 诺维信（中国）投资有限公司,北京 100085 |
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| 基金项目： | 云南农业大学自然科学青年科研基金(2016ZC08);云南省重大科技专项计划项目(2018ZC001-5) |
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| 摘 要： | 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。
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| 关 键 词： | 咖啡 湿法发酵 果胶酶 脱胶时间 杯品质量 |
| 收稿时间： | 2019-05-13 |
Effects of Pectinase on Pectin Removing Time and Cup Quality in Wet Fermentation of Coffee |
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| CHEN Yunlan,LI Xueling,JIANG Kuaile,MO Lizhen,ZHOU Zhiwei,CHEN Zhihua,GUI Hua.Effects of Pectinase on Pectin Removing Time and Cup Quality in Wet Fermentation of Coffee[J].Chinese Journal of Tropical Crops,2020,41(2):371-377. |
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| Authors: | CHEN Yunlan LI Xueling JIANG Kuaile MO Lizhen ZHOU Zhiwei CHEN Zhihua GUI Hua |
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| Institution: | 1. School of Tropical Crop, Yunnan Agricultural University, Pu’er, Yunnan 665000, China2. School of Biology and Chemistry, Pu’er University, Pu’er, Yunnan 665000, China3. Biological Industry Development Office, Pu’er, Yunnan 665000, China4. Novozymes China Investment Co., Ltd, Beijing 100085, China |
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| Abstract: | 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. |
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| Keywords: | coffee wet fermentation pectinase pectin removing time cup quality |
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