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豆储存和干燥温度对厄瓜多尔国产可可的发酵动力学和最终豆质量的影响
Stefanie Streule1, Susette Freimüller Leischtfeld1, Karin Chatelain1
1ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, 8820 Wädenswil, Switzerland.
Foods (Basel, Switzerland)
|May 25, 2024
概括
在干燥前将可可豆储存在豆 (PS) 中,稍加快发酵速度,提高了豆质量. 80°C的干燥不会损害豆子的质量,但与60°C相比,可可液会更苦.
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:
- 可可豆发酵对于香味的发展至关重要.
- 盆仓储 (PS) 是一种传统的做法,对发酵质量产生有争议的影响.
- 干燥温度显著影响最终的可可豆特性.
研究的目的:
- 调查储存时间和干燥温度对可可豆发酵和质量的影响.
- 为了确定最佳的收获后处理,以提高可可豆的质量.
- 评估盆仓储和干燥条件之间的相互作用.
主要方法:
- 在厄瓜多尔进行了四种治疗变化的实地实验 (在60°C时为0,3,5天PS;在80°C时为0天PS).
- 分析重量,肉质,pH值,温度,微生物数量,氨基酸,蛋白质,糖,有机酸,切割试验,发酵指数和感觉资料.
- 统计分析以比较治疗效果和位置影响.
主要成果:
- 子储存加速了发酵,由更快的颜色变化和更高的温度 (43.1°C与39.2°C) 表示.
- 豆储存导致了更高的发酵豆的百分比 (52.3%对62.7%).
- 80°C的干燥不会对发酵指数或切割试验结果产生负面影响,但与60°C相比,可可液会产生更为苦和性.
结论:
- 豆储存对发酵动态和豆子质量产生积极影响,减轻了特定位置的变化.
- 在80°C干燥可可豆是可行的关于发酵质量,但影响感官属性,增加苦味和性.
- 优化豆储存时间和干燥温度是可取可可豆风味特征的关键.
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