CN109043063A - A kind of Yunnan arabiancoffee beans and its preparation process - Google Patents
A kind of Yunnan arabiancoffee beans and its preparation process Download PDFInfo
- Publication number
- CN109043063A CN109043063A CN201810736542.3A CN201810736542A CN109043063A CN 109043063 A CN109043063 A CN 109043063A CN 201810736542 A CN201810736542 A CN 201810736542A CN 109043063 A CN109043063 A CN 109043063A
- Authority
- CN
- China
- Prior art keywords
- honeybee
- preparation process
- process according
- honey
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000007154 Coffea arabica Species 0.000 title claims abstract description 17
- 235000007460 Coffea arabica Nutrition 0.000 title claims abstract description 17
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 13
- 241000256844 Apis mellifera Species 0.000 claims abstract description 42
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 238000013019 agitation Methods 0.000 claims abstract description 3
- 230000000737 periodic effect Effects 0.000 claims abstract description 3
- 238000012216 screening Methods 0.000 claims abstract description 3
- 241000723377 Coffea Species 0.000 claims description 23
- 238000009630 liquid culture Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 16
- 239000001963 growth medium Substances 0.000 claims description 15
- 239000002054 inoculum Substances 0.000 claims description 13
- 239000001965 potato dextrose agar Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 244000298715 Actinidia chinensis Species 0.000 claims description 4
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 4
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 235000021028 berry Nutrition 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 241000208140 Acer Species 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 235000021038 drupes Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 241000235342 Saccharomycetes Species 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 241000533293 Sesbania emerus Species 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000000746 purification Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000019991 rice wine Nutrition 0.000 description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 235000020095 red wine Nutrition 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000005283 ground state Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/16—Removing unwanted substances
- A23F5/163—Removing unwanted substances using enzymes or microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of Yunnan arabiancoffee beans and its preparation processes, its technique from honey the following steps are included: isolate saccharomycete, carry out purification storage, coffee bean and white sugar after screening to be removed to pericarp are stored in container together while being added honeybee yeast and be sealed, stationary culture and periodic agitation is carried out under the conditions of 18-25 DEG C, it is filtered after 15-30 days, Yunnan arabiancoffee beans made of fermentation can be obtained.Compared to existing saccharomycete, the honeybee yeast in the present invention is resistant to -18 DEG C of freezings, easy to maintain, fragrance after manufactured coffee bean is baked, in good taste, and the sense of sweet tea acid balance is good.
Description
Technical field
The present invention relates to technical field of food biotechnology, in particular to a kind of Yunnan arabiancoffee beans and its preparation process.
Background technique
Yeast is distributed in entire nature, is a kind of typical amphimicrobe, under aerobic and oxygen free condition all
It can survive, be natural fermented dose a kind of.Saccharomycete is the quasi-microorganism for being applied earliest in history of human civilization, saccharomycete
It is in close relations with the mankind, it is industrial most important, a most widely used quasi-microorganism, in brewing, food, medical industry etc.
Aspect occupies an important position.Certain yeast can be grown in the few environment of moisture, such as honey and jam.
Yunnan arabiancoffee, Rubiaceae, Coffea, growing area are mainly distributed on Lincang, the Baoshan, Simao, Xishuangbanna, Dehong
Etc. ground state.Maximum feature is that content of caffeine is low, and small to the irritation of stomach, mouthfeel is soft, and arabiancoffee suitable growth exists
It is sour if height above sea level is too high on the mountainous region that 800~1800 meters of height above sea level, too low bitter.
Summary of the invention
It is an object of the invention to solve Yunnan arabiancoffee currently on the market shallowly to dry the dead acid of appearance often, can go out after finishing off
The problems such as existing fermented soya bean taste, provides a kind of preparation method of Yunnan arabiancoffee, and the Yunnan arabiancoffee of technique preparation is than general
The more yellow rice wine of coffee and caramel mixing it is fragrant, the tartaric acid etc. of similar red wine.
The technical solution adopted by the present invention to solve the technical problems is:
A kind of preparation process of Yunnan arabiancoffee beans, preparation process the following steps are included:
(1) separation of honeybee barms is chosen: diluted honey is accessed in potato dextrose agar,
Under the conditions of 28 ± 1 DEG C, cultivates 5-7 days, pick out strain and purified, obtain honeybee barms and save；
(2) the honeybee barms scribing line that step (1) obtains the culture of honeybee barms: is forwarded to potato grape
In sugared agar medium, inoculum concentration is the 1-2% of potato dextrose agar weight, under the conditions of 28 ± 1 DEG C, culture
5-7 days, first class inoculum is made, then first class inoculum is inoculated into liquid culture medium；Inoculum concentration is the 1- of liquid culture medium weight
2%, stationary culture 3-7 days under conditions of 18-25 DEG C obtains honeybee yeast liquid strain；
(3) fresh Yunnan arabiancoffee is chosen, coffee drupe is screened using immersion way, then the fruit after screening is removed
Pericarp obtains green coffee.
(4) green coffee in step (3) is packed into jar fermenter, the white sugar and honey of green coffee weight 18%-24% is added
Bee yeast liquid strain covers cylinder mouth with gauze, and stationary culture is simultaneously periodically stirred, was carried out after 15-30 days by gauze
Filter, can be obtained the green coffee fermented；
(5) green coffee fermented in step (4) is dried after washing, and Yunnan arabiancoffee beans both can be obtained.
Preferably, diluted honey is the diluted honey that honey is diluted by 10 multiple in step (1).
Preferably, the diluted honey for choosing 3 dilutions of 1:10,1:100,1:1000 in step (1) connects respectively
Enter in potato dextrose agar.
Preferably, the separation of honeybee yeast is derived from the village the Guan Chuan honeybee base of Thousand-Island Lake Maple Ridge town in step (1)
Honey.
Preferably, the potato dextrose agar formula in step (1)-(2) are as follows: potato 20%, grape
Sugar 2.0%, agar 2.0%, water surplus.
Preferably, liquid culture medium formula in step (2) are as follows: fruit 50%, white sugar 20-30%, water surplus.
Preferably, fruit preferably apple and/or Kiwi berry.
Preferably, periodic agitation is that every 1 day, thoroughly stirring was primary after 3 days in step (4), such honeybee barms
It can preferably be fermented using the white sugar of addition, and convert polysaccharide for fructose, white sugar.
Preferably, washing is 3-5 times in step (5), the sugar on raw beans surface is washed away, is conducive to later period drying, drying control
Moisture processed is in 12-15%.
Compared with prior art, the invention has the following advantages that
1. the honeybee barms tolerance separated in the present invention is good, can survive in -18 DEG C.
2. product of the invention so that mouthfeel, fragrance are more abundant, and is converted fructose and white sugar to more sharp by fermentation
In the polysaccharide of human body.
3. operation of the present invention simple possible is suitble to industrialized production.
Specific embodiment
Next combined with specific embodiments below invention is further explained, but does not limit the invention to these tools
Body embodiment.One skilled in the art would recognize that present invention encompasses may include in Claims scope
All alternatives, improvement project and equivalent scheme.
In the present invention, if not refering in particular to, used raw material and equipment etc. are commercially available or commonly used in the art.
Method in following embodiments is unless otherwise instructed the conventional method of this field.
Embodiment 1
It separates honeybee barms: the honey in the village the Guan Chuan honeybee base of Thousand-Island Lake Maple Ridge town is pressed to 10 times
Number dilution, 3 dilutions for choosing 1:10,1:100,1:1000 are respectively connected in potato dextrose agar, are inoculated with
Amount is 1 milliliter, under the conditions of 28 DEG C, cultivates 5-7 days, barms is picked out, in potato dextrose agar plate
Upper scribing line culture is purified, and pure honeybee barms can be obtained after cultivating by 3-5 scribing line.
Preparation level-one honeybee barms: honeybee barms are forwarded in potato dextrose agar, are connect
Kind amount is the 1% of potato dextrose agar, under the conditions of 28 DEG C, cultivates 5 days, first class inoculum is made.
Potato dextrose agar formula are as follows: potato cleans peeling, weighs 200g and is cut into small pieces, adds boiling rotten
(boiling 20~30 minutes, can be poked by glass bar), with eight layers of filtered through gauze, heating adds 20g agar, continues heating and stirs
Mixing is mixed, after agar has dissolved, glucose is added, stirs evenly, supplies moisture again after slightly cooling down to 1000 milliliters, packing tries
Pipe, jumps a queue, wraps up, and (121 DEG C) the rear taking-up test tubes of sterilizing 20 minutes or so put inclined-plane.
Embodiment 2
1) prepare honeybee yeast liquid strain: level-one honeybee barms obtained are inoculated into liquid culture in embodiment 1
In base, inoculum concentration is the 1% of liquid culture medium weight, cultivates 7 days under the conditions of 18 DEG C, obtains honeybee yeast liquid strain.
Liquid culture medium formula are as follows: apple 50%, white sugar 20%, water surplus, natural PH.
2) it weighs and handles rear green coffee 10kg well and 1.8kg white sugar is fitted into cylinder, honeybee yeast liquid bacterium is added in midway
Kinds 5 milliliters, cylinder mouth is tightened with gauze, and 18 DEG C or so stationary cultures, since the 3rd day ing after 1 day stirs 1 time, 25 days
The green coffee fermented can be obtained in filtering.
Embodiment 3
1) prepare honeybee yeast liquid strain: level-one honeybee barms obtained are inoculated into liquid culture in embodiment 1
In base, inoculum concentration is the 2% of liquid culture medium weight, cultivates 7 days under the conditions of 18 DEG C, obtains honeybee yeast liquid strain.
Liquid culture medium formula are as follows: apple 50%, white sugar 30%, water surplus, natural PH.
2) it weighs and handles rear green coffee 10kg well and 2.0kg white sugar is fitted into cylinder, honeybee yeast liquid bacterium is added in midway
Kinds 7 milliliters, cylinder mouth is tightened with gauze, and 18 DEG C or so stationary cultures, since the 3rd day ing after 1 day stirs 1 time, 20 days
The green coffee fermented can be obtained in filtering.
Embodiment 4
1) prepare honeybee yeast liquid strain: level-one honeybee barms obtained are inoculated into liquid culture in embodiment 1
In base, inoculum concentration is the 1% of liquid culture medium weight, cultivates 7 days at 20 °C, obtains honeybee yeast liquid strain.
Liquid culture medium formula are as follows: Kiwi berry 50%, white sugar 20%, water surplus, natural PH.
2) it weighs and handles rear green coffee 10kg well and 2.2kg white sugar is fitted into cylinder, honeybee yeast liquid bacterium is added in midway
Kinds 8 milliliters, cylinder mouth is tightened with gauze, and 18 DEG C or so stationary cultures, since the 3rd day ing after 1 day stirs 1 time, 18 days
The green coffee fermented can be obtained in filtering.
Embodiment 5
1) prepare honeybee yeast liquid strain: level-one honeybee barms obtained are inoculated into liquid culture in embodiment 1
In base, inoculum concentration is the 2% of liquid culture medium weight, cultivates 7 days at 20 °C, obtains honeybee yeast liquid strain.
Liquid culture medium formula are as follows: Kiwi berry 50%, white sugar 30%, water surplus, natural PH.
2) it weighs and handles rear green coffee 10kg well and 2.4kg white sugar is fitted into cylinder, honeybee yeast liquid bacterium is added in midway
Kinds 8 milliliters, cylinder mouth is tightened with gauze, and 18 DEG C or so stationary cultures, since the 3rd day ing after 1 day stirs 1 time, 15 days
The green coffee fermented can be obtained in filtering.
After -18 DEG C of honeybee barms be prepared by embodiment 1 save 1 month detection saccharomycete quantity 1 ×
107A/gram.
There is stronger vinasse taste by the green coffee that embodiment 2-5 is prepared, the beans of similar red wine processing.Shallowly dried
Dry perfume (or spice) has the fragrance of stronger caramel and yellow rice wine mixing after training milling, and the wet fragrant initial stage after brewing is fragrant in apparent almond, the later period
Switch to yellow rice wine perfume, the sense of sweet tea acid balance is good, tart flavour similar to red wine tartaric acid, it is in good taste.Finishing off bottom of a cup does not have general Yunnan coffee bean
The fermented soya bean taste that will appear, but the mixing of yellow rice wine and caramel is fragrant.
The above, the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although referring to before
Stating embodiment, invention is explained in detail, those skilled in the art should understand that: it still can be to preceding
Technical solution documented by each embodiment is stated to modify or equivalent replacement of some of the technical features；And these
It modifies or replaces, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (10)
1. a kind of preparation process of Yunnan arabiancoffee beans, it is characterised in that the production technology the following steps are included:
(1) separation of honeybee barms is chosen: diluted honey is accessed in potato dextrose agar, 28 ±
Under the conditions of 1 DEG C, cultivates 5-7 days, pick out strain and purified, obtain honeybee barms and save；
(2) the honeybee barms scribing line that step (1) obtains the culture of honeybee barms: is forwarded to potato glucose fine jade
In rouge culture medium, inoculum concentration is the 1-2% of potato dextrose agar weight, under the conditions of 28 ± 1 DEG C, cultivates 5-7
First class inoculum is made in it, and then first class inoculum is inoculated into liquid culture medium；Inoculum concentration is the 1-2% of liquid culture medium weight,
Stationary culture 3-7 days under conditions of 18-25 DEG C obtains honeybee yeast liquid strain；
(3) fresh Yunnan arabiancoffee is chosen, coffee drupe is screened using immersion way, then the fruit after screening is removed into pericarp
Obtain green coffee.
(4) green coffee in step (3) is packed into jar fermenter, the white sugar and honeybee ferment of green coffee weight 18%-24% is added
Female liquid strain covers cylinder mouth with gauze, and stationary culture is simultaneously periodically stirred, is filtered after 15-30 days by gauze, i.e.,
The green coffee that can be fermented；
(5) green coffee fermented in step (4) is dried after washing, and Yunnan arabiancoffee beans both can be obtained.
2. a kind of preparation process according to claim 1, which is characterized in that diluted honey is pressed in step (1) for honey
The diluted honey that 10 multiple is diluted.
3. a kind of preparation process according to claim 1, which is characterized in that choose 1:10,1:100,1 in step (1):
The diluted honey of 1000 3 dilutions is respectively connected in potato dextrose agar.
4. a kind of preparation process according to claim 1, which is characterized in that the honeybee is derived from Thousand-Island Lake Maple Ridge town official
Honey in river village honeybee base.
5. a kind of preparation process according to claim 1, which is characterized in that the potato dextrose agar is matched
Side are as follows: potato 20%, glucose 2.0%, agar 2.0%, water surplus.
6. a kind of preparation process according to claim 1, which is characterized in that the liquid culture medium formula are as follows: fruit
50%, white sugar 20%-30%, water surplus.
7. a kind of preparation process according to claim 1, which is characterized in that the fruit is selected from apple and/or Kiwi berry.
8. a kind of preparation process according to claim 1, which is characterized in that periodic agitation is thoroughly to stir after 3 days every 1 day
It mixes primary.
9. a kind of preparation process according to claim 1, which is characterized in that washing is 3-5 times in step (5), washes away life
The sugar on beans surface, drying control moisture is in 12-15%.
10. a kind of Yunnan arabiancoffee beans that preparation process described in one of -9 is prepared according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810736542.3A CN109043063A (en) | 2018-07-06 | 2018-07-06 | A kind of Yunnan arabiancoffee beans and its preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810736542.3A CN109043063A (en) | 2018-07-06 | 2018-07-06 | A kind of Yunnan arabiancoffee beans and its preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109043063A true CN109043063A (en) | 2018-12-21 |
Family
ID=64818815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810736542.3A Pending CN109043063A (en) | 2018-07-06 | 2018-07-06 | A kind of Yunnan arabiancoffee beans and its preparation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109043063A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938138A (en) * | 2019-03-27 | 2019-06-28 | 云南省农业科学院热带亚热带经济作物研究所 | A kind of coffee fresh fruit processing method improving coffee bean flavor |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1870899A (en) * | 2003-09-25 | 2006-11-29 | 三得利株式会社 | Method of processing green coffee beans |
| CN101040653A (en) * | 2005-03-24 | 2007-09-26 | 三得利株式会社 | Method of processing fresh coffee beans by using surface-treated coffee fruits |
| CN103349137A (en) * | 2013-07-09 | 2013-10-16 | 德宏后谷咖啡有限公司 | Production method for winey coffee beans |
| CN104719576A (en) * | 2015-04-09 | 2015-06-24 | 德宏后谷咖啡有限公司 | Yunnan arabica coffee bean preparation technology |
| CN105192212A (en) * | 2014-06-11 | 2015-12-30 | 英发国际股份有限公司 | Biomimetic fermentation method of green coffee beans |
-
2018
- 2018-07-06 CN CN201810736542.3A patent/CN109043063A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1870899A (en) * | 2003-09-25 | 2006-11-29 | 三得利株式会社 | Method of processing green coffee beans |
| CN101040653A (en) * | 2005-03-24 | 2007-09-26 | 三得利株式会社 | Method of processing fresh coffee beans by using surface-treated coffee fruits |
| CN103349137A (en) * | 2013-07-09 | 2013-10-16 | 德宏后谷咖啡有限公司 | Production method for winey coffee beans |
| CN105192212A (en) * | 2014-06-11 | 2015-12-30 | 英发国际股份有限公司 | Biomimetic fermentation method of green coffee beans |
| CN104719576A (en) * | 2015-04-09 | 2015-06-24 | 德宏后谷咖啡有限公司 | Yunnan arabica coffee bean preparation technology |
Non-Patent Citations (2)
| Title |
|---|
| 李万瑶主编: "《蜜蜂与人类健康》", 30 June 2010, 中医古籍出版社 * |
| 郝士海编著: "《现代细菌学培养基和生化试验手册》", 29 February 1992, 中国科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938138A (en) * | 2019-03-27 | 2019-06-28 | 云南省农业科学院热带亚热带经济作物研究所 | A kind of coffee fresh fruit processing method improving coffee bean flavor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| KR101980477B1 (en) | Method for producing Makgeolli using silver skin of coffee | |
| CN101531965B (en) | Method for preparing pineapple peel residue fruit vinegar | |
| CN103789191B (en) | A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely | |
| CN104046543A (en) | Honey raisin tree fruit fermented wine and brewing method thereof | |
| CN107236635A (en) | A kind of preparation method of morat | |
| CN106754099B (en) | Brewing process of cherry wine | |
| CN105907526A (en) | Preparation method of mulberry fruit wine | |
| CN101285025B (en) | Dry white lychee wine and brewing process thereof | |
| CN107858244A (en) | A kind of purple potato fermented wine and preparation method thereof | |
| CN105586215B (en) | A kind of cocoa fruit wine and preparation method thereof | |
| CN105861234A (en) | Preparation method of fermented tea wine | |
| CN102911885A (en) | Saccharomyces cerevisiae strain and method for preparing blueberry fruit wine by using saccharomyces cerevisiae strain | |
| CN103160404A (en) | Manufacturing method of sweet potato wine | |
| CN102268384B (en) | Saccharomyces cerevisiae strain and method for preparing blackberry fruit wine by using same | |
| CN108902934A (en) | A kind of preparation method mixing ferment | |
| CN109593627B (en) | Electric field strengthening brewing process of sea-buckthorn and Chinese wolfberry health-care fruit wine | |
| CN102391929B (en) | Tomato and apple fermented wine and brewing method thereof | |
| CN108753558A (en) | A kind of preparation method of red yeast rice Olive vinegar | |
| CN109043063A (en) | A kind of Yunnan arabiancoffee beans and its preparation process | |
| CN104726279A (en) | Method for making dry wine by using wild kiwifruit | |
| CN107058140B (en) | One plant of kluyveromyces marxianus and its application in blueberry fruit wine brewing | |
| CN108913416A (en) | A kind of brewing method of loquat fruit wine | |
| CN105779201B (en) | A kind of preparation method of apricot wine | |
| CN101519630A (en) | Perilla greengage wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |