咖啡发酵过程:一篇综述
Ludmilla Janne Carvalho Ferreira1, Matheus de Souza Gomes2, Liliane Maciel de Oliveira3
1Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas, Minas Gerais, Brazil.
Food research international (Ottawa, Ont.)
|May 31, 2023
概括
控制咖啡发酵是饮料质量的关键. 本综述详细介绍了发酵协议及其对感官属性的影响,并提出了基于水果处理和发酵条件的新分类.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 农业科学 农业科学
背景情况:
- 人们越来越认识到控制咖啡发酵对最终饮料质量的重要性.
- 许多研究探讨了发酵条件,以增强咖啡的感官属性.
- 在过去十年的文献综述中,发现了74个来自Science Direct和Springer的相关参考文献.
研究的目的:
- 提供咖啡发酵协议的详细描述.
- 根据特种咖啡协会标准,分析不同的发酵方法如何影响咖啡的感觉质量.
- 根据发酵特征提出一种新的框架,用于识别基于发酵特征的咖啡收获后加工.
主要方法:
- 使用Science Direct和Springer数据库进行了全面的文献审查.
- 在过去十年内发表的研究被选择和分析 (74个参考).
- 检查了关于水果处理,氧气供应,添加水和初始培养使用的发酵协议.
主要成果:
- 每个发酵方案都会影响微生物群的发展,从而影响咖啡饮料的特性.
- 有一种趋势,即在封闭环境中控制无氧条件,远离开放环境过程.
- 起始培养显著影响感官分化,其有效性取决于应用的发酵协议.
结论:
- 虽然特定的发酵协议会影响微生物群和感官结果,但没有一种方法能保证质量改善或普遍的感官特征.
- 精确定义的发酵协议对于产品质量和食品安全至关重要.
- 需要进行进一步的研究,以确定咖啡发酵中可重现的结果的环境控制 (温度,通风).
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