[go: up one dir, main page]

CN112592811A - Coffee fresh fruit treatment system and process - Google Patents

Coffee fresh fruit treatment system and process Download PDF

Info

Publication number
CN112592811A
CN112592811A CN202011464139.3A CN202011464139A CN112592811A CN 112592811 A CN112592811 A CN 112592811A CN 202011464139 A CN202011464139 A CN 202011464139A CN 112592811 A CN112592811 A CN 112592811A
Authority
CN
China
Prior art keywords
coffee
fruit
fermentation
fresh
pulp
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
Application number
CN202011464139.3A
Other languages
Chinese (zh)
Inventor
陈荣
李悦
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
South China University of Technology SCUT
Original Assignee
South China University of Technology SCUT
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by South China University of Technology SCUT filed Critical South China University of Technology SCUT
Priority to CN202011464139.3A priority Critical patent/CN112592811A/en
Publication of CN112592811A publication Critical patent/CN112592811A/en
Pending legal-status Critical Current

Links

Images

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M23/00—Constructional details, e.g. recesses, hinges
    • C12M23/58—Reaction vessels connected in series or in parallel
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M33/00—Means for introduction, transport, positioning, extraction, harvesting, peeling or sampling of biological material in or from the apparatus
    • C12M33/04—Means for introduction, transport, positioning, extraction, harvesting, peeling or sampling of biological material in or from the apparatus by injection or suction, e.g. using pipettes, syringes, needles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M37/00—Means for sterilizing, maintaining sterile conditions or avoiding chemical or biological contamination
    • C12M37/04—Seals
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M45/00—Means for pre-treatment of biological substances
    • C12M45/02—Means for pre-treatment of biological substances by mechanical forces; Stirring; Trituration; Comminuting
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M45/00—Means for pre-treatment of biological substances
    • C12M45/04—Phase separators; Separation of non fermentable material; Fractionation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Biomedical Technology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Sustainable Development (AREA)
  • Molecular Biology (AREA)
  • Clinical Laboratory Science (AREA)
  • Mechanical Engineering (AREA)
  • Analytical Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

The invention discloses a system and a process for treating fresh coffee fruits, wherein the system comprises a fresh coffee fruit fermentation tank, a double-screw fresh coffee fruit extruding and kneading device, a fresh coffee fruit peel centrifugal separation device, a fresh coffee fruit peel and pulp fermentation tank and a fermentation strain storage tank. According to the invention, the natural wild yeast strains on the grape peel are inoculated in the fresh coffee fruit, so that the natural fermentation of the epicarp and the pulp of the fresh coffee fruit is promoted to generate wine aroma, the natural fermentation flavor of the obtained coffee bean is increased, and meanwhile, the high-valued utilization of the epicarp and the pulp of the fresh coffee fruit is carried out; the symmetrical double-screw forward and backward extrusion screw blades carry out bidirectional extrusion and kneading to separate the epicarp and the pulp of the fresh coffee fruit from the coffee beans with pectin, thereby effectively reducing or completely avoiding mechanical damage in the coffee bean processing process and greatly improving the quality stability of the coffee beans; in the treatment process, the epicarp, the pulp and the pectin are not in contact with air and oxidized, so that the high-valued utilization rate is improved, no chemical substance is added, and the environmental pollution is greatly reduced.

Description

Coffee fresh fruit treatment system and process
Technical Field
The invention belongs to the technical field of agricultural product processing, and particularly relates to a system and a process for treating fresh coffee fruits.
Background
Fresh coffee fruits are mature fruits of plants, normally one fresh coffee fruit contains two coffee beans (only one coffee bean in a few fresh coffee fruits), and the fresh coffee fruit is divided into epicarp, pulp, pectin, endocarp and coffee beans from outside to inside. The processing of the fresh coffee fruits at present comprises three types, namely washing processing, honey processing and natural sun-drying processing, wherein the washing processing is a fresh coffee fruit processing method invented by Dutch, the processing amount is large, the coffee flavor is clean, the fresh coffee fruits are widely processed, firstly, epicarp, pulp and coffee beans with pectin (the pectin is adhered to inner shells of the coffee beans) are separated by mechanical extrusion stripping, then the coffee beans with the pectin are put into water for anaerobic fermentation treatment to remove the pectin, and the coffee beans with the pectin removed are sun-dried or auxiliary heating dehydration to reach the dryness (the water content is 10-12%) suitable for storage; the honey treatment is an improved fresh coffee fruit treatment method in recent years, firstly, the epicarp and the pulp are separated from the coffee beans with pectin (the pectin is adhered to inner shells of the coffee beans) through mechanical extrusion stripping, and then the coffee beans with the pectin are directly dried by sun or dehydrated by auxiliary heating to reach the dryness (the water content is 10-12%) suitable for storage; natural solarization is a traditional method for processing fresh coffee fruits, and the fresh coffee fruits are directly solarized by the sun or dehydrated by auxiliary heating to reach the dryness (the water content is 10-12%) suitable for storage. The exocarp and the pulp of the fresh coffee fruit are difficult to recover in the water washing treatment and the honey treatment, the environmental pollution is great, the quantity of the fresh coffee fruit subjected to natural sun-drying treatment is small, the dehydration time is long, and the labor cost for the treatment is high.
The exocarp and the pulp of the fresh coffee fruit contain a large amount of nutrient components such as sugar, vitamins, anthocyanin and the like, the environment is polluted by air rapid oxidation and decay after the exocarp and the pulp are separated from coffee beans, and water pollution is caused by pectin adhered to the inner shells of the coffee beans through anaerobic degumming treatment. How to reasonably recycle the epicarp, pulp and pectin of the fresh coffee fruit has been paid more and more attention by coffee enthusiasts and coffee researchers.
Disclosure of Invention
In order to overcome the defects and shortcomings in the prior art, the invention mainly aims to provide a fresh coffee fruit processing system.
The invention also aims to provide a process for treating the fresh coffee fruits by using the system.
The invention inoculates natural wild yeast strains on grape pericarp to the fresh coffee fruit to promote the natural fermentation of the epicarp and pulp of the fresh coffee fruit so as to generate wine aroma and increase the natural fermentation flavor of coffee beans, and simultaneously carries out high-value utilization of the epicarp and pulp of the fresh coffee fruit.
The method has simple treatment process flow, can efficiently recover the epicarp and pulp of the fresh coffee fruit, and has large treatment capacity, stable quality of the produced coffee beans and rich flavor.
The purpose of the invention is realized by the following technical scheme:
a fresh coffee fruit treatment system comprises a fresh coffee fruit fermentation tank, a double-screw fresh coffee fruit extruding and kneading device, a fresh coffee fruit peel centrifugal separation device, a fresh coffee fruit peel and pulp fermentation tank and a fermentation strain storage tank;
the fermentation tank of the fresh coffee fruits is connected with the double-screw extrusion kneading device of the fresh coffee fruits through a pipeline and a valve, the double-screw extrusion kneading device of the fresh coffee fruits is connected with the centrifugal separation device of the fresh coffee fruit peels through a pipeline and a rotary joint, the centrifugal separation device of the fresh coffee fruit peels is connected with the fermentation tank of the fresh coffee fruit peels and the pulp through a pipeline and a valve, the fermentation tank of the fresh coffee fruit peels and the pulp is connected with the storage tank of fermentation strains through a pipeline and a valve, and the storage tank of the fermentation strains is also connected with the fermentation tank of the fresh coffee fruits through a pipeline and a valve.
Preferably, the fresh coffee fruit fermentation tank comprises a fresh coffee fruit inlet, a fermentation strain inlet and a fermented fresh coffee fruit outlet; the double-screw coffee fresh fruit extruding and kneading device comprises a double-screw driving motor, a fermented coffee fresh fruit inlet, a double-screw forward extruding helical blade, a double-screw backward extruding helical blade and a mixed material outlet; the centrifugal separation device for the fresh coffee fruit peel comprises a rotary joint, a mixed material inlet, a rotary centrifugal separation barrel, a coffee bean guide plate with pectin, a rotary centrifugal separation barrel driving motor, a coffee bean outlet with pectin, and fresh coffee fruit peel, pulp and pectin outlets; the fresh coffee fruit peel and pulp fermentation tank comprises fresh coffee fruit peel, pulp and pectin inlets, a coffee peel outlet, a fermentation strain outlet and a fermentation strain inlet; the fermentation strain storage tank comprises a fermentation strain inlet, a fermentation strain outlet and a nutrient solution inlet.
Preferably, a strain delivery pump is also arranged between the fermentation strain storage tank and the fresh coffee fruit peel and pulp fermentation tank.
More preferably, the twin-screw fresh coffee fruit extruding and kneading device further comprises a variable-diameter extruding and kneading chamber, wherein gaps among the components of the twin-screw driving motor, the twin-screw forward extruding helical blade, the twin-screw backward extruding helical blade and the variable-diameter extruding and kneading chamber can be adjusted to meet the requirements of the processing quantity and quality of different fresh coffee fruits.
More preferably, the guide plate for the coffee beans with pectin in the fresh coffee fruit pericarp centrifugal separation device is arranged in the rotary centrifugal separation barrel, the wall of the rotary centrifugal separation barrel is provided with holes or gaps for centrifugally separating and flowing out the fresh coffee fruit pericarp, the pulp and the pectin, and the size of the holes or gaps is matched with the treatment quantity and quality of the fresh coffee fruits.
A coffee fresh fruit treatment process adopts the coffee fresh fruit treatment system for treatment, and comprises the following steps:
(1) adding grapes with natural wild yeast strains on fresh coffee fruits and pericarps into a fresh coffee fruit fermentation tank, adding sterilized clear water to expel air in the fresh coffee fruit fermentation tank when the loading amount of the fresh coffee fruits and the grapes reaches 90-93% of the volume in the tank, closing an inlet valve to perform anaerobic fermentation on the fresh coffee fruits and the grapes, promoting the fresh coffee fruits to ferment to generate wine aromatic substances by using saccharomycetes, opening the valve when the fermentation reaches the alcoholic strength set by the process, and enabling the mixed material of the fresh coffee fruits subjected to the anaerobic fermentation to enter a double-screw fresh coffee fruit extrusion kneading device;
(2) the method comprises the following steps that (1) after the mixed materials of the fresh coffee fruits subjected to anaerobic fermentation treatment are subjected to bidirectional extrusion kneading in a double-screw fresh coffee fruit extrusion kneading device, the mixed materials enter a fresh coffee fruit peel centrifugal separation device, under the centrifugal action of a rotary centrifugal separation barrel, the exocarp, pulp and crushed grape particles of the fresh coffee fruits are thrown out through holes or gaps in the barrel wall of the rotary centrifugal separation barrel and then enter a fresh coffee fruit peel and pulp fermentation tank through coffee fruit peel, pulp and pectin outlets, and coffee beans with pectin are discharged through a coffee bean outlet under the action of a coffee bean guide plate arranged in the rotary centrifugal separation barrel and then enter a dehydration process;
(3) fermenting the epicarp, pulp and crushed grape particles of the fresh coffee fruit in a fresh coffee fruit pericarp and pulp fermenting tank, pumping the fermented bacteria liquid obtained by fermentation into a fermentation strain storage tank for storage for next circulation fermentation, and discharging the fresh coffee fruit pericarp, pulp and crushed grape particles from a coffee pericarp outlet after fermentation.
Preferably, the grapes with the natural wild yeast strains on the fresh coffee fruits and the peels in the step (1) are mixed according to the mass ratio of 1000: 31-33 adding a coffee fresh fruit fermentation tank.
Preferably, after the air in the fresh coffee fruit fermentation tank is forced out by adding the sterilized clear water in the step (1), part of the water can be discharged, and the zymogen liquid in the zymogen storage tank is supplemented to the fresh coffee fruit fermentation tank, wherein the volume of the discharged water accounts for 30% of the total volume of the added water.
Preferably, the fermentation time for the fermentation in the step (1) to reach the alcoholic strength set by the process is 108-168 hours (4.5-7 days).
And (3) carrying out bidirectional extrusion kneading on the fresh coffee fruits by the mixed material of the fresh coffee fruits subjected to the anaerobic fermentation treatment in a double-screw fresh coffee fruit extrusion kneading device through symmetrical double-screw forward extrusion spiral blades (the double-screw blades have forward thrust and transversely alternate operation extrusion force, so that longitudinal and transverse acting forces are provided), so that the epicarp and pulp of the fresh coffee fruits are separated from the coffee beans with pectin, and the friction force between the coffee beans with the pectin and the epicarp of the fresh coffee fruits is increased under the reverse thrust action of the variable-diameter extrusion kneading chamber and the double-screw reverse extrusion spiral blades, so that the pectin on the surface of the coffee beans with the pectin is removed by friction, and meanwhile, the epicarp and pulp of the fresh coffee fruits are extruded, kneaded, torn and dispersed so as to facilitate centrifugal separation. After extrusion and kneading, the mixture containing the epicarp, the pulp, the coffee beans with pectin and the crushed grape granules enters a fresh coffee fruit pericarp centrifugal separation device through a mixed material outlet of a double-screw fresh coffee fruit extrusion and kneading device.
Preferably, the dehydration process in the step (2) is sun exposure or auxiliary heating dehydration.
Preferably, the fermentation treatment in step (3) can be assisted by adding zymophyte generated by one-time fermentation according to different fermentation process requirements to promote fermentation, so that the fresh coffee cherry peel and pulp are converted into products with different purposes.
Preferably, the fermentation treatment time in the step (3) is 48-60 hours.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. according to the invention, natural wild yeast strains on grape peel are inoculated in the fresh coffee fruit, so that the natural fermentation of the epicarp and the pulp of the fresh coffee fruit is promoted to generate wine aromatic substances, and the wine aromatic substances are absorbed by coffee beans in the fermentation process to increase the natural fermentation flavor of the coffee beans; the epicarp and pulp of the fresh coffee fruit are separated from the coffee beans with pectin, and then the natural fermentation treatment is continued, and the zymophyte generated by the last fermentation is added to promote the fermentation process and effectively improve the utilization rate of the epicarp and pulp of the fresh coffee fruit.
2. The fresh coffee fruits subjected to anaerobic treatment flow into a double-screw fresh coffee fruit extruding and kneading device, the symmetrical double-screw extruding and spiral blades carry out bidirectional extrusion and kneading on the fresh coffee fruits, so that epicarp and pulp of the fresh coffee fruits are separated from coffee beans with pectin, the periphery of the fresh coffee fruits is uniformly stressed by bidirectional extrusion and kneading, and mechanical extrusion damage of the coffee beans cannot be caused in the separation process; the friction force between the coffee beans with pectin and the epicarp of the fresh coffee fruit is increased by the reverse thrust action of the variable-diameter extrusion kneading chamber and the double-screw reverse extrusion helical blades, so that the pectin on the surface of the coffee beans with pectin is removed by friction, and the epicarp of the fresh coffee fruit is extruded, kneaded, torn and dispersed to facilitate centrifugal separation and subsequent enzymatic decomposition treatment.
3. The pectin on the surface of the inner shell of the coffee bean is degraded or the adhesive force is reduced by inoculating natural wild yeast strains for anaerobic fermentation, and the pectin is uniformly removed in the friction process with the outer peel of the fresh coffee bean, so that the dehydration efficiency is greatly improved in the process of dehydrating the coffee bean by sun exposure or auxiliary heating, and the treatment amount of the fresh coffee fruit and the quality stability of the coffee bean are effectively improved; inoculating natural wild yeast to naturally degrade or convert nutrient components such as epicarp, pulp, pectin and the like of the fresh coffee fruit, wherein the epicarp, the pulp and the pectin are not in contact with air and oxidized in the treatment process, so that the high-valued utilization rate can be improved, no chemical substance is added, and the environmental pollution is greatly reduced.
Drawings
FIG. 1 is a schematic structural diagram of a system for processing fresh coffee fruits according to the present invention, wherein 1 is a fermentation tank for fresh coffee fruits; 101 is an inlet of a fresh coffee fruit; 102 is an outlet of the fermented coffee fresh fruit; 103 is an inlet of a fermentation strain; 2, a double-screw extruding and kneading device for the fresh coffee fruits; 201 is a double-screw driving motor; 202 is an inlet of fermented coffee fresh fruits; 203 is a double-screw forward extrusion helical blade; 204 is a double-screw backward extrusion helical blade; 205 is a mixed material outlet; 3 is a centrifugal separation device for the fresh coffee fruit peel; 301 is a rotary joint; 302 is a mixed material inlet; 303 is a coffee bean deflector with pectin; 304 is a rotating centrifugal separation barrel; 305 is a coffee bean outlet with pectin; 306 is the fresh coffee fruit peel, pulp and pectin outlet; 307, a driving motor for rotating the centrifugal separation barrel; 4 is a valve; 5 is a fermentation tank for the peel and pulp of the fresh coffee fruit; 501, importing fresh coffee fruit peel, pulp and pectin; 502 is the coffee cherry peel exit; 503 is a fermentation strain outlet; 504 is an inlet of a fermentation strain; 6 is a fermentation strain delivery pump; 7 is a fermentation strain storage tank; 701 is an inlet of a fermentation strain; 702 is a nutrient solution inlet; 703 is the outlet of the fermentation strain.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but the embodiments of the present invention are not limited thereto.
Those who do not specify specific conditions in the examples of the present invention follow conventional conditions or conditions recommended by the manufacturer. The raw materials, reagents and the like which are not indicated for manufacturers are all conventional products which can be obtained by commercial purchase.
The water washing treatment mentioned in the embodiment of the invention is to separate the epicarp and pulp of the fresh coffee fruit from the coffee bean with pectin (the pectin is adhered to the inner shell of the coffee bean) by mechanical extrusion stripping, then to put the coffee bean with pectin into water for anaerobic fermentation treatment to remove the pectin, the coffee bean with the pectin removed is dehydrated by sun exposure or auxiliary heating to reach the dryness (the water content is 10-12%) suitable for storage, the honey treatment is to separate the epicarp and pulp of the fresh coffee fruit from the coffee bean with the pectin (the pectin is adhered to the inner shell of the coffee bean) by mechanical extrusion stripping, and then to directly sun exposure or auxiliary heating to dehydrate the coffee bean with the pectin to reach the dryness (10-12%) suitable for storage.
The invention relates to a fresh coffee fruit treatment system which comprises a fresh coffee fruit fermentation tank (1), a double-screw fresh coffee fruit extruding and kneading device (2), a fresh coffee fruit peel centrifugal separation device (3), a fresh coffee fruit peel and pulp fermentation tank (5) and a fermentation strain storage tank (7).
The fresh coffee fruit fermentation tank (1) is connected with the double-screw fresh coffee fruit extruding and kneading device (2) through a pipeline and a valve, the double-screw fresh coffee fruit extruding and kneading device (2) is connected with the fresh coffee fruit peel centrifugal separation device (3) through a pipeline and a rotary joint (301), the fresh coffee fruit peel centrifugal separation device (3) is connected with the fresh coffee fruit peel and the pulp fermentation tank (5) through a pipeline and a valve, the fresh coffee fruit peel and the pulp fermentation tank (5) are connected with the fermentation strain storage tank (7) through a pipeline and a valve, and the fermentation strain storage tank (7) is further connected with the fresh coffee fruit fermentation tank (1) through a pipeline and a valve.
The fresh coffee fruit fermentation tank (1) comprises a fresh coffee fruit inlet (101), a fermentation strain inlet (103) and a fermented fresh coffee fruit outlet (102); the double-screw coffee fresh fruit extruding and kneading device (2) comprises a double-screw driving motor (201), a fermented coffee fresh fruit inlet (202), a double-screw forward extruding spiral blade (203), a double-screw backward extruding spiral blade (204) and a mixed material outlet (205); the fresh coffee fruit peel centrifugal separation device (3) comprises a rotary joint (301), a mixed material inlet (302), a coffee bean guide plate (303) with pectin, a rotary centrifugal separation barrel (304), a rotary centrifugal separation barrel driving motor (307), a coffee bean outlet (305) with pectin and a fresh coffee fruit peel, pulp and pectin outlet (306); the fresh coffee fruit peel and pulp fermentation tank (5) comprises a fresh coffee fruit peel, pulp and pectin inlet (501), a coffee peel outlet (502), a fermentation strain outlet (503) and a fermentation strain inlet (504); the fermentation strain storage tank (7) comprises a fermentation strain inlet (701), a fermentation strain outlet (703) and a nutrient solution inlet (702). And a strain delivery pump (6) is also arranged between the fermentation strain storage tank (7) and the fresh coffee fruit peel and pulp fermentation tank (5).
The double-screw fresh coffee fruit extruding and kneading device (2) further comprises a variable-diameter extruding and kneading chamber, wherein gaps among components of the double-screw driving motor (201), the double-screw forward extruding helical blade (203), the double-screw backward extruding helical blade (204) and the variable-diameter extruding and kneading chamber can be adjusted to meet the requirements of the processing quantity and quality of different fresh coffee fruits.
The coffee bean guide plate (303) with pectin in the fresh coffee fruit peel centrifugal separation device (3) is arranged in the rotary centrifugal separation barrel (304), the wall of the rotary centrifugal separation barrel (304) is provided with holes or gaps for centrifugally separating and flowing out the fresh coffee fruit epicarp, pulp and pectin, and the size of the holes or gaps is matched with the treatment quantity and quality of the fresh coffee fruits.
Example one
In a Miscant Zhenba coffee primary processing plant in Menglian county of Yunnan province, 1000 kilograms (divided into 4 batches and added from a coffee fresh fruit inlet (101)) of coffee fresh fruits and 33 kilograms of grapes (divided into 3 batches and added from the coffee fresh fruit inlet (101)) with natural wild yeast strains on peels are alternately poured into a coffee fresh fruit fermentation tank (1) in batches, the loading amount of the coffee fresh fruits and the grapes reaches 93 percent of the volume in the tank, sterilized clear water is added into the coffee fresh fruit inlet (101) with water overflow to expel the air in the tank, then a valve is closed, the coffee fresh fruits and the grapes enter an anaerobic fermentation process, saccharomycetes promote the coffee fresh fruits to ferment to generate wine aromatic substances, a sample is taken after 72 hours of fermentation to obtain a light fermented wine aroma (without unpleasant odor), a sample is taken after 36 hours of fermentation to obtain an obvious fermented wine aroma (without unpleasant odor), after the fermentation is continued for 36 hours, a sample is taken and the obvious smell of the fermented wine (no unpleasant smell) is smelled, the concentration of the smell of the fermented wine is increased but slowly increased, the fermentation meets the process setting requirement, and a valve is opened to ensure that the fermented coffee fresh fruit mixture subjected to anaerobic fermentation flows into a double-screw coffee fresh fruit extruding and kneading device (2) from a coffee fresh fruit outlet (102).
After being fermented, a fresh coffee fruit mixture subjected to anaerobic fermentation treatment flows into a double-screw fresh coffee fruit extruding and kneading device (2) from a fresh coffee fruit inlet (202), and under the driving of a double-screw driving motor (201), the fresh coffee fruit is subjected to bidirectional extruding and kneading by symmetrical double-screw forward extruding spiral blades (203), so that epicarp and pulp of the fresh coffee fruit are separated from coffee beans with pectin, and the friction force between the coffee beans with pectin and the epicarp of the fresh coffee fruit is increased under the reverse thrust action of a variable-diameter extruding and kneading chamber and the double-screw reverse extruding spiral blades (204), so that the removal of the pectin on the surface of the coffee beans with pectin is promoted, and meanwhile, the epicarp of the fresh coffee fruit is extruded, kneaded, torn and dispersed to facilitate centrifugal separation. After extrusion and kneading, the mixture containing the epicarp, the pulp, the coffee beans with pectin and the crushed grape granules enters a fresh coffee fruit pericarp centrifugal separation device (3) through a mixed material outlet (205) of a double-screw fresh coffee fruit extrusion and kneading device (2).
The mixture containing the exocarp, the pulp, the coffee beans with pectin and the crushed grape particles enters a centrifugal separation device (3) of the exocarp and the pulp of the fresh coffee fruit through a mixed material inlet (302), the mixed material is centrifugally separated through a rotating centrifugal separation barrel (304) with adjustable speed, the exocarp and the pulp of the fresh coffee fruit and the crushed grape particles are thrown out through holes or gaps on the barrel wall of the rotating centrifugal separation barrel (304) under the action of centrifugal force, and then flow into a fermentation tank (5) of the pericarp and the pulp of the fresh coffee fruit through a coffee pericarp, pulp and pectin outlet (306) of the fresh coffee fruit centrifugal separation device (3); the coffee beans with pectin are discharged from a coffee bean outlet (305) with pectin under the action of a coffee bean guide plate (303) with pectin arranged in a rotary centrifugal separation barrel (304) and then enter a dehydration procedure.
The exocarp and the pulp of the fresh coffee fruit and crushed grape particles flow into a fresh coffee fruit pericarp and pulp fermentation tank (5) and then are continuously fermented, samples are taken after 24 hours of fermentation to smell the fragrance of the fermented wine (no unpleasant smell), samples are taken after 36 hours of fermentation to smell the fragrance of the fermented wine (no unpleasant smell), the fermented bacteria liquid containing high-density zymophyte after the fermentation is finished is pumped into a fermentation strain storage tank (7) for the next circulation fermentation, and the fresh coffee fruit pericarp and the pulp mixture are mixed with feed (forage) at the green part of a cattle farm according to the mass ratio of 1:5 and then fed to cattle.
The coffee beans with pectin are irradiated by the sun after being discharged from a coffee bean outlet (305) with pectin under the action of a coffee bean guide plate (303) with pectin arranged in a rotary centrifugal separation barrel (304)
Figure BDA0002833339590000091
The moisture content of the coffee beans is reduced to 10-12% by natural dehydration (suitable for long-term storage), the dehydration rate of the coffee beans with shells is improved by 13% compared with that of the coffee beans with shells which are processed by water washing of fresh coffee fruits of the same grade, the dehydration rate of the coffee beans with shells is improved by 21% compared with that of the coffee beans with shells which are processed by honey, and the coffee beans obtained by processing have obvious aroma (no unpleasant smell).
Example two
In a Miscanthus town coffee primary processing plant in Menglian county of Yunnan province, 1600 kilograms (divided into 4 batches and added from a coffee fresh fruit inlet (101)) of coffee fresh fruits and 53 kilograms of grapes (divided into 3 batches and added from the coffee fresh fruit inlet (101)) with natural wild yeast strains on peels are alternately poured into a coffee fresh fruit fermentation tank (1) in batches, the filling amount of the coffee fresh fruits and the grapes reaches 91 percent of the volume in the tank, sterilized clear water is added into the filling coffee fresh fruit inlet (101) to overflow water, a valve is closed after the air in the tank is forced out, 30 percent of water in the tank is discharged, fermentation liquid containing high-density fermentation bacteria is added into the tank from a fermentation strain inlet (103) to supplement the liquid in the tank to squeeze out the air, the coffee fresh fruits and the grapes enter an anaerobic fermentation process, yeast promotes the coffee fresh fruits to ferment to generate aromatic substances, and a sample is taken after 36 hours of fermentation liquor to smell (without unpleasant smell), and sampling and smelling obvious fermented wine aroma (no unpleasant smell) after fermenting for 36 hours, sampling and smelling obvious fermented wine aroma (no unpleasant smell) after continuing fermenting for 36 hours, increasing the concentration of the fermented wine aroma slowly, fermenting to meet the set requirement of the process, opening a valve, and allowing the fermented coffee fresh fruit mixture subjected to anaerobic fermentation treatment to flow into a twin-screw coffee fresh fruit extruding and kneading device (2) through a coffee fresh fruit outlet (102).
After being fermented, a fresh coffee fruit mixture subjected to anaerobic fermentation treatment flows into a double-screw fresh coffee fruit extruding and kneading device (2) from a fresh coffee fruit inlet (202), and under the driving of a double-screw driving motor (201), the fresh coffee fruit is subjected to bidirectional extruding and kneading by symmetrical double-screw forward extruding spiral blades (203), so that epicarp and pulp of the fresh coffee fruit are separated from coffee beans with pectin, and the friction force between the coffee beans with pectin and the epicarp of the fresh coffee fruit is increased under the reverse thrust action of a variable-diameter extruding and kneading chamber and the double-screw reverse extruding spiral blades (204), so that the removal of the pectin on the surface of the coffee beans with pectin is promoted, and meanwhile, the epicarp of the fresh coffee fruit is extruded, kneaded, torn and dispersed to facilitate centrifugal separation. After extrusion and kneading, the mixture containing the epicarp, the pulp, the coffee beans with pectin and the crushed grape granules enters a fresh coffee fruit pericarp centrifugal separation device (3) through a mixed material outlet (205) of a double-screw fresh coffee fruit extrusion and kneading device (2).
The mixture containing the exocarp, the pulp, the coffee beans with pectin and the crushed grape particles enters a centrifugal separation device (3) of the exocarp and the pulp of the fresh coffee fruit through a mixed material inlet (302), the mixed material is centrifugally separated through a rotating centrifugal separation barrel (304) with adjustable speed, the exocarp and the pulp of the fresh coffee fruit and the crushed grape particles are thrown out through holes or gaps on the barrel wall of the rotating centrifugal separation barrel (304) under the action of centrifugal force, and then flow into a fermentation tank (5) of the pericarp and the pulp of the fresh coffee fruit through a coffee pericarp, pulp and pectin outlet (306) of the fresh coffee fruit centrifugal separation device (3); the coffee beans with pectin are discharged from a coffee bean outlet (305) with pectin under the action of a coffee bean guide plate (303) with pectin arranged in a rotary centrifugal separation barrel (304) and then enter a dehydration procedure.
The epicarp, pulp and crushed grape granules of the fresh coffee fruit flow into a fermentation tank (5) of the epicarp and the pulp of the fresh coffee fruit, fermentation treatment is continued, samples are taken after 24 hours of continuous fermentation to smell the fragrance of the fermented wine (without unpleasant smell), and the samples are taken after the fermentation is finished to smell the fragrance of the fermented wine (without unpleasant smell)Pumping the fermentation liquor containing the high-density zymophyte into a fermentation strain storage tank (7) for the next circular fermentation; the obtained mixture of fresh coffee fruit peel and pulp has stable quality, strong fragrance of fermented wine (no unpleasant odor), and reduced water content by auxiliary heating and oven drying
Figure BDA0002833339590000101
(suitable for long-term storage), and grinding into fine powder for preparing edible fiber.
The coffee beans with pectin are irradiated by the sun after being discharged from a coffee bean outlet (305) with pectin under the action of a coffee bean guide plate (303) with pectin arranged in a rotary centrifugal separation barrel (304)
Figure BDA0002833339590000102
Dewatering to reduce water content of coffee bean
Figure BDA0002833339590000103
The dehydration rate is improved by 16 percent compared with that of the fresh coffee beans with shells processed by water washing of the same grade, and is improved by 23 percent compared with that of the fresh coffee beans with shells processed by honey, and the fermented coffee beans obtained by processing have strong aroma and smell (no unpleasant smell).
EXAMPLE III
In a Miscanthus town coffee primary processing plant in Menglian county of Yunnan province, 2000 kilograms (divided into 4 batches and added from a coffee fresh fruit inlet (101)) of coffee fresh fruits and 67 kilograms of grapes (divided into 3 batches and added from the coffee fresh fruit inlet (101)) with natural wild yeast strains on peels are alternately poured into a coffee fresh fruit fermentation tank (1) in batches, the filling amount of the coffee fresh fruits and the grapes reaches 90 percent of the volume in the tank, sterilized clear water is added into the filling coffee fresh fruit inlet (101) to overflow water, a valve is closed after the air in the tank is forced out, 30 percent of water in the tank is discharged, fermentation liquid containing high-density zymophyte is added from a fermentation strain inlet (103) to be supplemented into the liquid full tank in the tank to be extruded out the air, the coffee fresh fruits and the grapes enter an anaerobic fermentation process, saccharomycetes promote the fermentation of the coffee fresh fruits to generate aromatic substances, and a sample is taken after 43 hours of fermentation liquor to smell (without unpleasant smell), and sampling and smelling obvious fermented wine aroma (no unpleasant smell) after fermenting for 39 hours, sampling and smelling obvious fermented wine aroma (no unpleasant smell) after continuing fermenting for 36 hours, increasing the fermented wine aroma but slowly increasing the fermented wine aroma, fermenting to meet the set requirement of the process, and opening a valve to enable the fermented coffee fresh fruit mixture to flow into a double-screw coffee fresh fruit extruding and kneading device (2) from a coffee fresh fruit outlet (102) after fermenting.
After being fermented, a fresh coffee fruit mixture subjected to anaerobic fermentation treatment flows into a double-screw fresh coffee fruit extruding and kneading device (2) from a fresh coffee fruit inlet (202), and under the driving of a double-screw driving motor (201), the fresh coffee fruit is subjected to bidirectional extruding and kneading by symmetrical double-screw forward extruding spiral blades (203), so that epicarp and pulp of the fresh coffee fruit are separated from coffee beans with pectin, and the friction force between the coffee beans with pectin and the epicarp of the fresh coffee fruit is increased under the reverse thrust action of a variable-diameter extruding and kneading chamber and the double-screw reverse extruding spiral blades (204), so that the removal of the pectin on the surface of the coffee beans with pectin is promoted, and meanwhile, the epicarp of the fresh coffee fruit is extruded, kneaded, torn and dispersed to facilitate centrifugal separation. After extrusion and kneading, the mixture containing the epicarp, the pulp, the coffee beans with pectin and the crushed grape granules enters a fresh coffee fruit pericarp centrifugal separation device (3) through a mixed material outlet (205) of a double-screw fresh coffee fruit extrusion and kneading device (2).
The mixture containing the exocarp, the pulp, the coffee beans with pectin and the crushed grape particles enters a centrifugal separation device (3) of the exocarp and the pulp of the fresh coffee fruit through a mixed material inlet (302), the mixed material is centrifugally separated through a rotating centrifugal separation barrel (304) with adjustable speed, the exocarp and the pulp of the fresh coffee fruit and the crushed grape particles are thrown out through holes or gaps on the barrel wall of the rotating centrifugal separation barrel (304) under the action of centrifugal force, and then flow into a fermentation tank (5) of the pericarp and the pulp of the fresh coffee fruit through a coffee pericarp, pulp and pectin outlet (306) of the fresh coffee fruit centrifugal separation device (3); the coffee beans with pectin are discharged from a coffee bean outlet (305) with pectin under the action of a coffee bean guide plate (303) with pectin arranged in a rotary centrifugal separation barrel (304) and then enter a dehydration procedure.
The exocarp and the pulp of the fresh coffee fruit and crushed grape particles flow into a fresh coffee fruit pericarp and pulp fermentation tank (5) and then are continuously fermented, samples are taken to smell the fragrance of the fermented wine (without unpleasant odor) after the fermentation is continued for 27 hours, samples are taken to smell the fragrance of the fermented wine (without unpleasant odor) after the fermentation is continued for 31 hours, and the fermented liquid containing high-density zymophyte is pumped into a fermentation strain storage tank (7) for the next circulation fermentation; the obtained mixture of fresh coffee fruit peel and pulp has stable quality, strong fragrance of fermented wine (no unpleasant odor), and reduced water content by auxiliary heating and oven drying
Figure BDA0002833339590000121
(suitable for long-term storage), and then screening to remove powder for preparing flower and fruit tea (tea bag).
The coffee beans with pectin are irradiated by the sun after being discharged from a coffee bean outlet (305) with pectin under the action of a coffee bean guide plate (303) with pectin arranged in a rotary centrifugal separation barrel (304)
Figure BDA0002833339590000122
Dewatering to reduce water content of coffee bean
Figure BDA0002833339590000123
The dehydration rate of the fresh coffee beans with shells after water washing treatment is improved by 17 percent compared with that of the fresh coffee fruits with shells after water washing treatment, the dehydration rate of the fresh coffee fruits with shells after honey treatment is improved by 22 percent compared with that of the fresh coffee fruits with shells after honey treatment, and the fermented coffee beans obtained by treatment have strong aroma and smell (have no unpleasant smell).
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims (10)

1.一种咖啡鲜果处理系统，其特征在于，包括咖啡鲜果发酵罐、双螺杆咖啡鲜果挤压搓揉装置、咖啡鲜果果皮离心分离装置、咖啡鲜果果皮和果肉发酵池及发酵菌种储罐；1. a coffee fresh fruit processing system, is characterized in that, comprises coffee fresh fruit fermentation tank, twin-screw coffee fresh fruit squeezing and rubbing device, coffee fresh fruit peel centrifugal separation device, coffee fresh fruit peel and pulp fermentation tank and fermentation strain storage tank; 所述咖啡鲜果发酵罐通过管道及阀门与双螺杆咖啡鲜果挤压搓揉装置连接，所述双螺杆咖啡鲜果挤压搓揉装置通过管道及旋转接头与咖啡鲜果果皮离心分离装置连接，所述咖啡鲜果果皮离心分离装置通过管道及阀门与咖啡鲜果果皮和果肉发酵池连接，所述咖啡鲜果果皮和果肉发酵池通过管道及阀门与发酵菌种储罐连接，所述发酵菌种储罐还通过管道及阀门与咖啡鲜果发酵罐连接。The coffee fresh fruit fermentation tank is connected with the twin-screw coffee fresh fruit extrusion and rubbing device through pipes and valves, and the twin-screw coffee fresh fruit extrusion and rubbing device is connected with the coffee fresh fruit peel centrifugal separation device through pipes and rotary joints. The fresh fruit peel centrifugal separation device is connected to the coffee fresh fruit peel and pulp fermentation tank through pipelines and valves, and the coffee fresh fruit peel and pulp fermentation tank is connected to the fermentation bacteria storage tank through pipelines and valves, and the fermentation bacteria storage tank is also connected through pipelines And the valve is connected with the coffee fresh fruit fermentation tank. 2.根据权利要求1所述一种咖啡鲜果处理系统，其特征在于，所述咖啡鲜果发酵罐包括咖啡鲜果进口、发酵菌种进口和发酵后咖啡鲜果出口；所述双螺杆咖啡鲜果挤压搓揉装置包括双螺杆驱动马达、发酵后咖啡鲜果进口、双螺杆正向挤压螺旋叶片、双螺杆反向挤压螺旋叶片和混合物料出口；所述咖啡鲜果果皮离心分离装置包括旋转接头，混合物料进口，带果胶咖啡豆导流板，旋转离心分离桶，旋转离心分离桶驱动马达，带果胶咖啡豆出口和咖啡鲜果果皮、果肉及果胶出口；所述咖啡鲜果果皮和果肉发酵池包括咖啡鲜果果皮、果肉及果胶进口，咖啡果皮出口，发酵菌种出口和发酵菌种进口；所述发酵菌种储罐包括发酵菌种进口、发酵菌种出口和营养液进口。2. The coffee fresh fruit processing system according to claim 1, wherein the coffee fresh fruit fermentation tank comprises a coffee fresh fruit inlet, a fermentation strain inlet and a fermented coffee fresh fruit outlet; the twin-screw coffee fresh fruit is squeezed and rubbed The kneading device includes a twin-screw drive motor, an inlet for fermented coffee fresh fruit, a twin-screw forward extruding screw blade, a twin-screw reverse extrusion screw blade and an outlet for mixed material; the centrifugal separation device for coffee fresh fruit peel includes a rotary joint, and the mixed material Inlet, with pectin coffee bean deflector, rotary centrifugal separation barrel, rotary centrifugal separation barrel drive motor, with pectin coffee bean outlet and coffee fresh fruit peel, pulp and pectin outlet; The coffee fresh fruit peel and pulp fermentation tank includes The fresh coffee fruit peel, pulp and pectin are imported, the coffee peel is exported, the fermentation strain is exported and the fermentation strain is imported; the fermentation strain storage tank includes the fermentation strain import, the fermentation strain export and the nutrient solution import. 3.根据权利要求1所述一种咖啡鲜果处理系统，其特征在于，所述发酵菌种储罐与咖啡鲜果果皮和果肉发酵池之间配有菌种输送泵。3 . The coffee fresh fruit processing system according to claim 1 , wherein a bacterial strain delivery pump is provided between the fermentation bacteria storage tank and the coffee fresh fruit peel and pulp fermentation tank. 4 . 4.根据权利要求2所述一种咖啡鲜果处理系统，其特征在于，所述双螺杆咖啡鲜果挤压搓揉装置还包含变直径挤压搓揉室；所述咖啡鲜果果皮离心分离装置中的带果胶咖啡豆导流板设置于旋转离心分离桶内，旋转离心分离桶桶壁带孔洞或缝隙。4. The coffee fresh fruit processing system according to claim 2, wherein the twin-screw coffee fresh fruit squeezing and rubbing device further comprises a variable diameter squeezing and rubbing chamber; The coffee bean guide plate with pectin is arranged in the rotary centrifugal separation barrel, and the barrel wall of the rotary centrifugal separation barrel is provided with holes or gaps. 5.一种咖啡鲜果处理工艺，其特征在于，采用权利要求1～4任一项所述咖啡鲜果处理系统进行处理，包括以下步骤：5. A process for processing fresh coffee fruit, characterized in that the processing is performed using the fresh coffee fruit processing system according to any one of claims 1 to 4, comprising the following steps: (1)将咖啡鲜果和果皮上带有天然野生酵母菌种的葡萄加入咖啡鲜果发酵罐，当咖啡鲜果及葡萄的装入量达到罐内容积的90～93％时加入经灭菌处理的清水逼出咖啡鲜果发酵罐罐内空气，然后关闭进口阀门使咖啡鲜果及葡萄进行厌氧发酵，酵母菌促使咖啡鲜果发酵产生酒类芳香物质，当发酵达到工艺设定的酒精度时打开阀门、使经过厌氧发酵处理的咖啡鲜果混合物料进入双螺杆咖啡鲜果挤压搓揉装置；(1) Add the fresh coffee fruit and grapes with natural wild yeast strains on the peel into the coffee fresh fruit fermentation tank, and add sterilized clean water when the loading amount of the fresh coffee fruit and grapes reaches 90 to 93% of the inner volume of the tank Force out the air in the coffee fresh fruit fermentation tank, and then close the inlet valve to anaerobic fermentation of coffee fresh fruit and grapes. Yeast promotes the fermentation of coffee fresh fruit to produce alcoholic aromatic substances. After anaerobic fermentation, the coffee fresh fruit mixture material enters the twin-screw coffee fresh fruit extrusion and rubbing device; (2)经过厌氧发酵处理的咖啡鲜果混合物料在双螺杆咖啡鲜果挤压搓揉装置中经双向挤压搓揉后，进入咖啡鲜果果皮离心分离装置，在旋转离心分离桶的离心力作用下，咖啡鲜果外果皮、果肉及挤压破碎的葡萄碎粒经旋转离心分离桶桶壁孔洞或缝隙甩出，再经咖啡鲜果果皮和果肉出口进入咖啡鲜果果皮和果肉发酵池，带果胶咖啡豆在旋转离心分离桶内置咖啡豆导流板作用下经带果胶咖啡豆出口排出后进入脱水工序；(2) After anaerobic fermentation, the coffee fresh fruit mixture material is squeezed and kneaded in two directions in the twin-screw coffee fresh fruit extrusion and kneading device, and then enters the coffee fresh fruit peel centrifugal separation device. Under the centrifugal force of the rotating centrifugal separation barrel, The outer peel, pulp and crushed grape fragments of the fresh coffee fruit are thrown out through the holes or gaps in the barrel wall of the rotating centrifugal separation barrel, and then enter the fermentation tank of the fresh coffee fruit peel and pulp through the outlet of the fresh coffee fruit peel and pulp. Under the action of the built-in coffee bean deflector in the rotary centrifugal separation bucket, the coffee beans with pectin are discharged through the outlet and then enter the dehydration process; (3)咖啡鲜果外果皮、果肉及挤压破碎的葡萄碎粒在咖啡鲜果果皮和果肉发酵池中继续发酵处理，发酵所得发酵菌液泵入发酵菌种储罐储存供下一次循环发酵使用，咖啡鲜果果皮和果肉及挤压破碎的葡萄碎粒经发酵后由咖啡果皮出口排出。(3) The outer peel, pulp and crushed grape crumbs of coffee fresh fruit continue to be fermented in the coffee fresh fruit peel and pulp fermentation tank, and the fermented bacteria liquid obtained from the fermentation is pumped into the fermentation bacteria storage tank for storage for the next cycle fermentation. The peel and pulp of the fresh coffee fruit and the crushed grape crumbs are fermented and discharged from the coffee peel outlet. 6.根据权利要求5所述一种咖啡鲜果处理工艺，其特征在于，步骤(1)所述咖啡鲜果和果皮上带有天然野生酵母菌种的葡萄以质量比为1000：31～33混合发酵。6 . The process for processing fresh coffee fruit according to claim 5 , wherein the fresh coffee fruit in step (1) and the grapes with natural wild yeast strains on the peel are mixed and fermented in a mass ratio of 1000: 31-33. 7 . . 7.根据权利要求5所述一种咖啡鲜果处理工艺，其特征在于，步骤(1)所述发酵达到工艺设定的酒精度的发酵时间为108～168小时。7 . The process for processing fresh coffee fruit according to claim 5 , wherein the fermentation time of the fermentation in step (1) to reach the alcohol content set by the process is 108-168 hours. 8 . 8.根据权利要求5所述一种咖啡鲜果处理工艺，其特征在于，步骤(3)所述发酵处理的时间为48～60小时。8 . The process for processing fresh coffee fruit according to claim 5 , wherein the fermentation treatment time in step (3) is 48-60 hours. 9 . 9.根据权利要求5所述一种咖啡鲜果处理工艺，其特征在于，步骤(1)所述加入经灭菌处理的清水逼出咖啡鲜果发酵罐罐内空气后，可排出部分水同时将发酵菌种储罐中的发酵菌液补充至咖啡鲜果发酵罐，其中排出水的体积占总加水量体积的30％。9. A kind of coffee fresh fruit processing technology according to claim 5, is characterized in that, after adding the sterilized clear water described in step (1) to force out the air in the coffee fresh fruit fermentation tank, part of water can be discharged while fermentation The fermented bacteria liquid in the bacteria storage tank is supplemented to the coffee fresh fruit fermentation tank, and the volume of the discharged water accounts for 30% of the total volume of water added. 10.根据权利要求5所述一种咖啡鲜果处理工艺，其特征在于，步骤(2)所述脱水工序为太阳照晒或辅助加热脱水；步骤(3)所述发酵处理，可根据不同发酵工艺要求添加上一次发酵产生的发酵菌促进发酵，使咖啡鲜果果皮和果肉转换成不同用途的产品。10. A kind of coffee fresh fruit processing technology according to claim 5 is characterized in that, the dehydration process described in step (2) is dehydration by sun exposure or auxiliary heating; the fermentation treatment described in step (3) can be processed according to different fermentation processes. It is required to add fermenting bacteria from the previous fermentation to promote fermentation, so that the peel and pulp of fresh coffee fruit can be converted into products for different purposes.
CN202011464139.3A 2020-12-14 2020-12-14 Coffee fresh fruit treatment system and process Pending CN112592811A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011464139.3A CN112592811A (en) 2020-12-14 2020-12-14 Coffee fresh fruit treatment system and process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011464139.3A CN112592811A (en) 2020-12-14 2020-12-14 Coffee fresh fruit treatment system and process

Publications (1)

Publication Number Publication Date
CN112592811A true CN112592811A (en) 2021-04-02

Family

ID=75192611

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011464139.3A Pending CN112592811A (en) 2020-12-14 2020-12-14 Coffee fresh fruit treatment system and process

Country Status (1)

Country Link
CN (1) CN112592811A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116473145A (en) * 2023-06-06 2023-07-25 叶庆元 A kind of coffee processing technology with tea flavor

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007136258A1 (en) * 2006-05-19 2007-11-29 Heineken Supply Chain B.V. A method of producing a mash extract and an apparatus for carrying out such method
EP1972691A1 (en) * 2007-03-17 2008-09-24 Mineralit GmbH Process for the production of biogas by discontinuous, 2-step solids fermentation
CN101886091A (en) * 2010-07-05 2010-11-17 中兴能源(内蒙古)有限公司 Method for producing ethanol by fermenting sweet sorghum juice through yeast refluxing method
CN103349137A (en) * 2013-07-09 2013-10-16 德宏后谷咖啡有限公司 Production method for winey coffee beans
CN104651219A (en) * 2015-02-05 2015-05-27 中国科学院广州能源研究所 Device and method for preparing biological gas and liquid organic fertilizer from fruit and vegetable wastes of collecting and distributing center
CN106538916A (en) * 2016-10-25 2017-03-29 华南理工大学 A kind of processing method and technique of coffee fresh fruit
CN208104373U (en) * 2018-03-23 2018-11-16 海南热带海洋学院 A kind of new type fruit wine integrated production system
CN214830322U (en) * 2020-12-14 2021-11-23 华南理工大学 A kind of coffee fresh fruit processing system

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007136258A1 (en) * 2006-05-19 2007-11-29 Heineken Supply Chain B.V. A method of producing a mash extract and an apparatus for carrying out such method
EP1972691A1 (en) * 2007-03-17 2008-09-24 Mineralit GmbH Process for the production of biogas by discontinuous, 2-step solids fermentation
CN101886091A (en) * 2010-07-05 2010-11-17 中兴能源(内蒙古)有限公司 Method for producing ethanol by fermenting sweet sorghum juice through yeast refluxing method
CN103349137A (en) * 2013-07-09 2013-10-16 德宏后谷咖啡有限公司 Production method for winey coffee beans
CN104651219A (en) * 2015-02-05 2015-05-27 中国科学院广州能源研究所 Device and method for preparing biological gas and liquid organic fertilizer from fruit and vegetable wastes of collecting and distributing center
CN106538916A (en) * 2016-10-25 2017-03-29 华南理工大学 A kind of processing method and technique of coffee fresh fruit
CN208104373U (en) * 2018-03-23 2018-11-16 海南热带海洋学院 A kind of new type fruit wine integrated production system
CN214830322U (en) * 2020-12-14 2021-11-23 华南理工大学 A kind of coffee fresh fruit processing system

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
张海臣 北京：中国轻工业出版社: "食品加工机械与设备", 30 April 2020, pages: 414 *
曹康 上海：上海科学技术文献出版社: "现代饲料加工技术", 31 October 2003, pages: 531 - 535 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116473145A (en) * 2023-06-06 2023-07-25 叶庆元 A kind of coffee processing technology with tea flavor

Similar Documents

Publication Publication Date Title
CN109369732B (en) Method for processing high-quality olive oil and recycling waste pomace
CN117082971B (en) System and method for improving corn wet milling and dry milling process
WO2012079446A1 (en) Method for extracting oil and fat extraction from microalgae with high efficiency
CN214830322U (en) A kind of coffee fresh fruit processing system
CN116369507A (en) Preparation process and preparation equipment of jaboticaba beverage based on ferment
CN112592811A (en) Coffee fresh fruit treatment system and process
CN105495607B (en) A kind of method for preparing calvados and apple pulp ferment powder simultaneously using fresh pomace
CN102212431A (en) Productive technology for ice red grape wine
CN112011428A (en) Banana wine fermentation tank device for separating precipitate and separation method thereof
CN101438848B (en) Method for separating seed and flesh of Pyracantha fortuneana fruit and device for the method
CN112604319B (en) A progressive extraction method and device for citrus peel
CN116284508A (en) Preparation method of fermented burdock root inulin
CN113930290B (en) Efficient extraction method of high-quality rose essential oil
CN116590088A (en) A method for mechanized and continuous processing of post-ripening fresh fruits of camellia oleifera
CN213965259U (en) Citrus peel progressive extraction device
CN109880718A (en) A kind of method that utilizes pure sugarcane juice to produce fragrance type sugarcane fruit wine
HU219989B (en) Process for preparing pressed, optionally purified fruit and vegetable juices
CN205133544U (en) Cornus walteri wanger fruit processing apparatus
CN114031589A (en) A kind of method for extracting proanthocyanidins from Aronia nigra
CN206547832U (en) A kind of pretreating device cleaned for dried bamboo shoot
CN111264841A (en) Preparation method of spinach juice vermicelli
CN220946829U (en) Filter equipment is used in making wine of microorganism fermentation
CN113185339B (en) A new type of fertilizer production device and method thereof
CN221822169U (en) Kitchen waste biological hydrolysis reactor
FR2562392A1 (en) Installation for producing clear vegetable juices and for recovering constituents which can be put to further valuable use

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