阿拉伯咖啡的物理化学和感官特性 阿拉拉咖啡豆 cv. 用不同的方法干燥
Emerson G Coelho1, Pedro L L Bertarini2, Matheus S Gomes3
1Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil.
Foods (Basel, Switzerland)
|March 13, 2024
概括
对阿拉拉品种阿拉伯咖啡的六种不同的咖啡干燥方法进行了评估. 所有的方法都成功地保持了豆的质量和感官属性,从而产生了特级咖啡.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 园艺科学 园艺科学
背景情况:
- 咖啡水果需要在收获后进行干燥,以保持咖啡豆的质量和感官属性.
- 阿拉拉品种阿拉比卡咖啡是一种需要优化加工的重要品种.
- 湿处理是一种常见的方法,但干燥技术显著影响最终质量.
研究的目的:
- 通过湿法加工的阿拉拉品种阿拉比卡咖啡的最终质量.
- 评估六种不同的干燥方法对咖啡豆属性的影响.
- 评估感觉特征,并根据专业标准对咖啡进行分类.
主要方法:
- 咖啡桃的潮湿加工到脱阶段.
- 应用六种干燥方法:固定床,旋转鼓,组合,对流炉,带和悬浮露台.
- 用SCA方法对豆子进行水分,灰,,脂质,酸度,糖和颜色的表征;使用SCA方法进行感官评估.
主要成果:
- 干燥使水分含量从46.2%降低到平均11.35% (w.b.) 在所有方法中.
- 分析了化学和物理特性 (灰,,脂质,酸度,糖,颜色).
- 所有加工的阿拉拉品种阿拉比卡咖啡都被专家品尝师分类为特级咖啡.
结论:
- 选择的干燥方法有效地保持了阿拉拉品种阿拉比卡咖啡的质量.
- 工业和实验室规模的干燥技术都可以产生特种咖啡.
- 干燥是影响咖啡最终感官属性和分类的关键步骤.
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