挖掘和储存条件对保持咖啡质量的影响
Giselle F Abreu1, Sttela D V F Rosa2, Stefânia V B Coelho3
1Centro Universitário do Cerrado Patrocínio, Av. Líria Terezinha Lassi Capuano, 466, 38747-792 Patrocínio, MG, Brazil.
Anais da Academia Brasileira de Ciencias
|December 13, 2023
概括
适当的咖啡储存是质量和利的关键. 冷藏条件保持咖啡质量长达12个月,而室温储存限制为3个月.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 收获后技术 收获后技术
背景情况:
- 收获后有效的咖啡储存对于保持质量和最大限度地提高生产商的利能力至关重要.
- 了解不同咖啡加工方法的最佳储存时间对于最大限度地降低质量退化至关重要.
研究的目的:
- 为了确定不同储存条件下的天然和完全洗净的咖啡豆的合适储存期.
- 评估外和储存环境对咖啡质量随时间推移的影响.
主要方法:
- 咖啡豆 (天然和完全洗) 被干燥至11%的水分含量,有些咖啡豆皮,有些没有皮.
- 样品在冷藏条件 (10°C,50%RH) 和环境条件 (25°C) 下储存.
- 质量在0,3,6和12个月后通过感官评估,电导率和四测试来评估.
主要成果:
- 冷藏 (10°C,50%RH) 显著有利于保护天然咖啡和完全洗净的咖啡的感觉和生理质量.
- 咖啡在冷藏下保持了最多12个月的初始质量.
- 在不受控制的环境 (25°C) 中,咖啡质量最长可保持3个月.
- 剥皮造成的机械损伤,再加上缺乏保护性水果组织,在储存期间对剥皮咖啡质量产生了负面影响.
结论:
- 强烈建议冷藏,以长时间 (长达12个月) 保持天然和完全洗净的咖啡的质量.
- 环境储存大大减少了咖啡的可行储存时间,大约为3个月.
- 在储存之前对咖啡豆进行皮,无论加工方法如何,由于机械损坏和保护层的损失,咖啡豆的质量都会受到损害.
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