摘要
[目的]针对咖啡在初加工环节中存在的常规发酵脱胶费时、费力、费水和产品批次间质量不一,机械脱胶又存在破损率高等问题,为云南咖啡初加工寻找一种高效、快捷、稳定的加工方法。[方法]以云南种植的咖啡品种卡蒂姆为原材料,利用诺维信公司生产的Pectinex Ultra SP-L咖啡果胶酶,进行了脱皮、脱胶对比,研究咖啡酶对咖啡鲜果脱皮脱胶的影响。[结果]试验表明,该酶能软化咖啡鲜果皮,使机械去皮效率提高3~4个百分点,酶能大大缩短脱胶时间、节省用水,根据用酶量的不同,甚至有可能使脱胶在2 h内彻底完成,而且不会造成任何破损,解决了普通加工和机械加工2种方法中存在的难题。[结论]通过对比研究,发现Pectinex Ultra SP-L咖啡果胶酶能软化咖啡鲜果皮,同时能加速果胶的分解,大大提升了果皮和果胶的脱净率。
[Objective] To find a rapid,stable and efficient method for the pretreating process of coffee,since degumming of conventional fermentation had the disadvantages of time-consuming,strenuosity,waste water in pretreating process of coffee,but mechanical degumming had the problems of high damage rate.[Method]With Catimor in Yunnan Province as the raw materials,Pectinex Ultra SP-L coffee pectinase was adopted,which was produced by Novozymes. Decrustation and degumming were compared to research the effects of enzymosis on decrustation and degumming of fresh pericarp of coffee.[Result]Coffeezyme could soften the fresh pericarp of coffee,enhanced the mechanical peeling efficiency by3- 4 percentage points,greatly shorten the degumming time,and saved water. According to the differences of enzyme dosage,degumming might be completed within 2 h without any damage,which solved the problems in conventional processing and mechanical processing. [Conclusion]Comparative research shows that Pectinex Ultra SP-L coffee pectinase can soften the fresh pericarp of coffee,accelerate the decomposition of pectin,and greatly enhance the threshing rate of pericarp and pectin.
出处
《安徽农业科学》
CAS
2016年第6期83-84,90,共3页
Journal of Anhui Agricultural Sciences
基金
国家星火科技项目
云南省建立农科教相结合新型农业社会化服务体系试点项目
关键词
生物酶
咖啡
发酵脱胶
Enzyme
Coffee
Fermentation and degumming
