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Article(id=1153433691394138931, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433686872679135, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20240826001, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1724601600000, receivedDateStr=2024-08-26, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752929621789, onlineDateStr=2025-07-19, pubDate=1744646400000, pubDateStr=2025-04-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752929621789, onlineIssueDateStr=2025-07-19, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752929621789, creator=13701087609, updateTime=1752929621789, updator=13701087609, issue=Issue{id=1153433686872679135, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='7', pageStart='1', pageEnd='322', issueExtLink='null', onlineDate='null', pubDate='1744646400000', pubDateStr='2025-04-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752929620712, creator='13701087609', updateTime=1757656380159, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1173259152974561742, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433686872679135, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1173259152978756047, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433686872679135, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=282, endPage=288, ext={EN=ArticleExt(id=1153433691746460473, articleId=1153433691394138931, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Process optimization and quality analysis of small grain coffee by wet fermentation, columnId=1151895321388347923, journalTitle=Journal of Food Safety & Quality, columnName=Food Analysis and Detection, runingTitle=null, highlight=null, articleAbstract=

Objective To further explore and optimize the wet fermentation process of small grain coffee, and conduct quality analysis on the coffee produced under this process condition. Methods Firstly, the selected small coffee fresh fruits were cleaned and peeled, and then natural microorganisms were introduced in a waterproof environment for full fermentation. After fermentation, the mucus was removed, and it was dried properly to complete the entire wet fermentation process. In the coffee quality experiment, a fermentation tank was used to prepare experimental samples, and the content values of gallic acid, glucose, caffeine, and free amino acids in coffee were measured using a spectrophotometer. The experiment of antioxidant activity and sensory evaluation of wet fermentation was carried out. Results The wet fermentation process significantly optimized various indicators of coffee, not only made the aroma more rich and long-lasting, but also achieved a perfect balance between sweetness and taste, demonstrating excellent quality of richness and delicacy, and the antioxidant properties of coffee were particularly outstanding. Conclusion This study can provide the market with higher quality coffee options.

, authors=null, authorsList=Li-Sha FENG, authorCompany=null, correspAuthors=Li-Sha FENG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1153433724868879334, articleId=1153433691394138931, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=湿法发酵小粒咖啡工艺优化及咖啡品质分析, columnId=1151895321958773274, journalTitle=食品安全质量检测学报, columnName=食品分析与检测, runingTitle=null, highlight=null, articleAbstract=

目的 深入探索并优化小粒咖啡的湿法发酵工艺, 同时对该工艺条件下制得的咖啡进行品质分析。方法 首先对精选的小粒咖啡鲜果进行清洗与脱皮处理, 随后在防水环境中引入自然微生物进行充分发酵。发酵完成后, 去除黏液并进行妥善干燥, 完成湿法发酵全过程。在咖啡品质实验中, 利用发酵罐制备实验样品, 采用分光光度计测定咖啡的没食子酸、葡萄糖、咖啡因、游离氨基酸的含量值, 并开展了湿法发酵环节的抗氧化性测试及感官评价实验。结果 湿法发酵工艺显著优化了咖啡的各项指标, 不仅香气更加浓郁持久, 甜度与口感也达到完美平衡, 展现出醇厚细腻的优良品质, 且咖啡的抗氧化性能尤为突出。结论 本研究可为市场提供更高品质的咖啡选择。

, authors=null, authorsList=冯黎莎, authorCompany=null, correspAuthors=冯黎莎, authorNote=null, correspAuthorsNote=
* 冯黎莎(1981—), 女, 硕士, 副教授, 主要研究方向为资源植物。E-mail:
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[2025-03-15]. https://doi.org/10.13386/j.issn1002-0306.2024060419, articleTitle=Difference of free amino acids in different primary processed Yunnan arabica coffee and its taste forming mechanism, refAbstract=null)], funds=[Fund(id=1173278655536054373, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433691394138931, awardId=2018JS367, language=CN, fundingSource=云南省教育厅科学研究基金项目(2018JS367), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1173278652470018117, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433691394138931, xref=null, ext=[AuthorCompanyExt(id=1173278652490989638, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433691394138931, companyId=1173278652470018117, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=School of Chemical Engineering, Yunnan Polytechnic of National Defense Industry, Yunnan Open University, Wenshan 650504, China), AuthorCompanyExt(id=1173278652499378247, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433691394138931, companyId=1173278652470018117, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=云南开放大学, 云南国防工业职业技术学院化学工程学院, 文山 650504)])], figs=[ArticleFig(id=1173278653858332757, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433691394138931, language=EN, label=Fig.1, caption=Hierarchical structure of fresh coffee fruits, figureFileSmall=jW+FUIER5CzaMuJ6G1qC4A==, figureFileBig=/UDGAs6jY3qG2HmZmcLqGQ==, tableContent=null), ArticleFig(id=1173278653942218838, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433691394138931, language=CN, label=图1, caption=咖啡鲜果层次结构, figureFileSmall=jW+FUIER5CzaMuJ6G1qC4A==, figureFileBig=/UDGAs6jY3qG2HmZmcLqGQ==, tableContent=null), ArticleFig(id=1173278654030299223, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433691394138931, language=EN, label=Fig.2, caption=Changes in elemental substances during wet fermentation of coffee beans, figureFileSmall=J++6Zjzxj2HsuqGseYTKFA==, figureFileBig=QfByB1nufy0syQ+55kjtnw==, tableContent=null), ArticleFig(id=1173278654130962520, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433691394138931, language=CN, label=图2, caption=咖啡豆湿法发酵物质元素变化

注: 三羧酸(tricarboxylic acid, TCA)循环。

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注: a. 发酵前咖啡豆; b. 发酵后咖啡豆; c. 研磨的咖啡豆样品。

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Selection of fresh coffee fruit samples

, figureFileSmall=null, figureFileBig=null, tableContent=
标准 参数
果长/mm 12~16
直径/mm 10~12
形态 背面凸起, 腹面平坦
纵槽长度/mm 8~10
纵槽直径/mm 5~7
), ArticleFig(id=1173278655112429666, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433691394138931, language=CN, label=表1, caption=

咖啡鲜果样品筛选

, figureFileSmall=null, figureFileBig=null, tableContent=
标准 参数
果长/mm 12~16
直径/mm 10~12
形态 背面凸起, 腹面平坦
纵槽长度/mm 8~10
纵槽直径/mm 5~7
), ArticleFig(id=1173278655213092963, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433691394138931, language=EN, label=Table 2, caption=

Sensory evaluation criteria for coffee quality

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 评价标准 权重/%
香气 适中(91~100分) 20
极度强烈(76~90分)
可识别(60~75分)
苦度 适中苦味(91~100分) 10
微苦(76~90分)
浓郁苦味(60~75分)
甜度 适中甜味(91~100分) 10
微甜(76~90分)
浓郁甜味(60~75分)
醇厚度 浓厚顺滑(91~100分) 20
清爽顺滑(76~90分)
质密黏稠(60~75分)
酸度 愉悦酸味(91~100分) 30
平和酸味(76~90分)
尖锐酸味(60~75分)
一致性 60~100分 10
), ArticleFig(id=1173278655351504996, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433691394138931, language=CN, label=表2, caption=

咖啡品质感官评价标准

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 评价标准 权重/%
香气 适中(91~100分) 20
极度强烈(76~90分)
可识别(60~75分)
苦度 适中苦味(91~100分) 10
微苦(76~90分)
浓郁苦味(60~75分)
甜度 适中甜味(91~100分) 10
微甜(76~90分)
浓郁甜味(60~75分)
醇厚度 浓厚顺滑(91~100分) 20
清爽顺滑(76~90分)
质密黏稠(60~75分)
酸度 愉悦酸味(91~100分) 30
平和酸味(76~90分)
尖锐酸味(60~75分)
一致性 60~100分 10
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湿法发酵小粒咖啡工艺优化及咖啡品质分析
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冯黎莎 *
食品安全质量检测学报 | 食品分析与检测 2025,16(7): 282-288
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食品安全质量检测学报 |食品分析与检测 2025 , 16 (7) : 282 -288
湿法发酵小粒咖啡工艺优化及咖啡品质分析
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冯黎莎*
作者信息
  • 云南开放大学, 云南国防工业职业技术学院化学工程学院, 文山 650504
通讯作者:
* 冯黎莎(1981—), 女, 硕士, 副教授, 主要研究方向为资源植物。E-mail:
Process optimization and quality analysis of small grain coffee by wet fermentation
Li-Sha FENG*
Affiliations
  • School of Chemical Engineering, Yunnan Polytechnic of National Defense Industry, Yunnan Open University, Wenshan 650504, China
出版时间: 2025-04-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20240826001
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摘要
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目的 深入探索并优化小粒咖啡的湿法发酵工艺, 同时对该工艺条件下制得的咖啡进行品质分析。方法 首先对精选的小粒咖啡鲜果进行清洗与脱皮处理, 随后在防水环境中引入自然微生物进行充分发酵。发酵完成后, 去除黏液并进行妥善干燥, 完成湿法发酵全过程。在咖啡品质实验中, 利用发酵罐制备实验样品, 采用分光光度计测定咖啡的没食子酸、葡萄糖、咖啡因、游离氨基酸的含量值, 并开展了湿法发酵环节的抗氧化性测试及感官评价实验。结果 湿法发酵工艺显著优化了咖啡的各项指标, 不仅香气更加浓郁持久, 甜度与口感也达到完美平衡, 展现出醇厚细腻的优良品质, 且咖啡的抗氧化性能尤为突出。结论 本研究可为市场提供更高品质的咖啡选择。

小粒咖啡  /  湿法发酵  /  咖啡发酵工艺  /  品质

Objective To further explore and optimize the wet fermentation process of small grain coffee, and conduct quality analysis on the coffee produced under this process condition. Methods Firstly, the selected small coffee fresh fruits were cleaned and peeled, and then natural microorganisms were introduced in a waterproof environment for full fermentation. After fermentation, the mucus was removed, and it was dried properly to complete the entire wet fermentation process. In the coffee quality experiment, a fermentation tank was used to prepare experimental samples, and the content values of gallic acid, glucose, caffeine, and free amino acids in coffee were measured using a spectrophotometer. The experiment of antioxidant activity and sensory evaluation of wet fermentation was carried out. Results The wet fermentation process significantly optimized various indicators of coffee, not only made the aroma more rich and long-lasting, but also achieved a perfect balance between sweetness and taste, demonstrating excellent quality of richness and delicacy, and the antioxidant properties of coffee were particularly outstanding. Conclusion This study can provide the market with higher quality coffee options.

small grained coffee  /  wet fermentation  /  coffee fermentation process  /  quality
冯黎莎. 湿法发酵小粒咖啡工艺优化及咖啡品质分析. 食品安全质量检测学报, 2025 , 16 (7) : 282 -288 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20240826001
Li-Sha FENG. Process optimization and quality analysis of small grain coffee by wet fermentation[J]. Journal of Food Safety & Quality, 2025 , 16 (7) : 282 -288 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20240826001
正文
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0 引言
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小粒咖啡, 这一咖啡品种以其植株高度一般在5~8 m之间而著称。它最初源自非洲大陆, 但如今已在全球多个地区得到了广泛的栽培。特别是在云南等拥有适宜气候条件的地方, 小粒咖啡不仅成功落地生根, 还孕育出了独具一格的云南小粒咖啡, 深受人们喜爱[1]。值得一提的是, 小粒咖啡不仅在中国享有盛誉, 在全球范围内也被公认为品质较好的咖啡之一[2]。其独特的口感和风味, 使得它在咖啡市场上占据了举足轻重的地位。
在当前的小粒咖啡加工工艺中, 应用较为广泛的有干法、湿法以及半湿法等[3-5]。相较于其他两种方法, 小粒咖啡的湿法发酵工艺可以通过精确控制发酵条件, 包括温度、湿度和时间等, 确保发酵过程的稳定性和可重复性, 保持咖啡豆品质的稳定性, 在实践应用中有着较高的生产稳定性水平。同时, 小粒咖啡的外果皮上含有由糖、酶、原果胶质和果胶质组成的黏液, 这些物质难以直接去除。通过湿法发酵, 这些黏液在细菌的作用下自然溶解, 便于后续的清洗过程, 从而确保咖啡豆表面的清洁度[6-8]。这不仅有助于减少微生物的滋生, 避免咖啡在贮藏过程中出现霉味等不良风味, 还能确保在烘焙与冲泡过程中, 咖啡风味得以稳定且充分地释放。
但当前的小粒咖啡湿法发酵工艺仍不够成熟, 存在水资源过度浪费等问题。对此, 本研究针对小粒咖啡的湿法发酵工艺进行设计[9-11]。在这一发酵工艺中, 咖啡豆中的糖类物质在酶的作用下发生复杂的生化反应, 产生多种芳香化合物, 这些化合物赋予了咖啡独特的香气和口感。
为了验证湿法发酵工艺对咖啡品质的影响, 本研究主要开展了系列的咖啡品质实验分析, 分析了发酵条件(涵盖温度、湿度、时间等要素)与咖啡品质之间的联系。在此过程中, 严格控制发酵环境, 包括温度、湿度、发酵时长以及微生物活性的调节, 确保咖啡豆在发酵流程中达到最优状态。通过精确调控上述发酵条件, 能够提升咖啡的整体品质, 进而为生产人员提供调整咖啡风味特性的科学依据, 以满足市场上不同消费者的多元化需求。
1 材料与方法
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1.1 材料、试剂与仪器
本研究选用产自云南的小粒咖啡鲜果作为实验对象。该咖啡鲜果采摘于云南省普洱市咖啡工业园区, 生长环境的海拔高度约为1300 m。对采购的咖啡鲜果进行筛选, 标准如表1所示。材料选取中, 应选取若干个颗粒饱满、无瑕疵的小粒咖啡鲜果[12-13]。
福林酚(优级纯, 上海鼓臣生物技术有限公司); 甲醇(分析纯, 上海源叶生物科技有限公司); 磷酸氢二钠(化学纯, 河南标准物质研发中心); 鼠李糖(化学纯, 天津西典化学科技有限公司); 石油醚(优级纯, 深圳鑫菏实业有限公司); 乳酸菌(活菌数量: 1000亿CFU/g, 西安超邦生物科技有限公司); 酿酒酵母(活菌数量: 200亿个/袋, 山东新佰源生物科技有限公司)。
GS8100-3L/B发酵罐(上海广世生物工程设备有限公司); KL-TZ-JB同轴分散搅拌机(安徽库勒机电科技有限公司); GDH恒温加热器(南京舜玛仪器设备有限公司); LS-TH01温度传感器(深圳市微科易控智能系统有限公司); UV-1700分光光度计(上海美析仪器有限公司); BA1104IE半微量分析天平(精度0.1 mg, 杭州秋籁科技有限公司); DHG-9023A台式电热鼓风干燥箱(无锡玛瑞特科技有限公司); YT-FM1T全自动还原糖测定仪(山东云唐智能科技有限公司); CBMF06多样品组织研磨仪[上海测博生物科技发展中心(有限合伙)]; AW-PAL-401咖啡浓度仪(郑州兆为仪器设备有限公司)。
1.2 实验方法
1.2.1 小粒咖啡湿法发酵工艺设计
(1)前期准备
选用高品质的小粒咖啡鲜果1000 kg, 去除其中的杂质和不良果实后, 经过发酵和晾晒处理, 最终获得的咖啡豆重量大约为800 kg。将筛选出的咖啡鲜果放入清水池中清洗, 除掉咖啡鲜果表面的泥污和杂物[14-15]。同时, 通过浮选的方式进一步去除其中的不良果实。在此基础上, 采用合适的脱皮机进行小粒咖啡的脱皮, 得到带黏液层的咖啡豆。咖啡鲜果的层次结构如图1所示。基于图1的层次结构, 采用脱皮机去除胚乳外层的全部果皮层次, 得到含有胚乳和中间线的咖啡豆。由此完成小粒咖啡湿法发酵工艺的前期准备环节。
(2)湿法发酵
将脱皮处理后的小粒咖啡豆放置在防水的发酵池中, 并加入适量的水进行发酵。发酵时间设置为12~72 h。在发酵的过程中定时观察咖啡豆的发酵状态[16-18], 并记录咖啡豆的温度、湿度以及发酵池中的微生物活性等数据。当咖啡豆呈现表面略有粗糙感的状态时, 即完成发酵。
在湿法发酵过程中, 咖啡豆的各类物质元素变化如图2所示。
发酵过程中, 咖啡豆中的糖被微生物, 如酵母和细菌等, 逐渐转化为酒精和酸等化合物[19-21]。同时, 咖啡豆表面的黏液层在微生物的作用下逐渐分解。发酵完成后, 采用清水洗去咖啡豆表面的黄色果胶。洗涤过程需要重复多次, 以确保咖啡豆完全清洗干净[22-23]。
(3)后期处理
发酵结束后, 洗涤后的咖啡豆需要进行干燥处理以降低水分含量。使用专门的干燥机或者在自然环境下进行晾晒。
在干燥的过程中, 实时监测干燥环境的湿度状态, 使咖啡豆始终保持在较低的湿度环境下, 防止咖啡豆在干燥过程中重新吸收水分。此外, 在咖啡豆干燥的全程, 定期翻动咖啡豆, 从而保证咖啡豆均匀受热, 较好地完成干燥处理。
当咖啡豆的含水量达到10.0%~12.0%后, 完成干燥处理过程。将干燥的咖啡豆放置在干燥、通风且避光的环境中进行储存[24-25], 避免后期环境造成咖啡豆受潮、发霉或变质的问题。
通过上述步骤, 完成小粒咖啡的湿法发酵过程, 实现工艺流程的设计。
1.2.2 咖啡品质分析
将满足标准的咖啡鲜果随机划分为50等份[图3(a)], 并在发酵罐中采用本研究所设计的工艺进行湿法发酵。完成发酵后的咖啡豆状态如图3(b)所示。
将清洗干净并干燥的咖啡豆采用多样品组织研磨仪研磨成咖啡粉, 得到如图3(c)所示的样品。在此基础上, 按照欧洲精品咖啡协会(Speciality Coffee Association of Europe, SCAE)的国际标准, 采用98 ℃的热水进行冲泡[26-30], 热浸50 min后, 过滤得到咖啡溶液样品。
1.3 数据处理
本研究采用Excel 2019和VISIO 2016制表和绘图, 直观展示咖啡溶液含量及品质评价结果。
2 结果与分析
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2.1 没食子酸、葡萄糖、咖啡因、游离氨基酸含量测定结果分析
取100 mL的咖啡溶液样品, 在其中加入3 mL福林酚和5 mL甲醇溶液, 并加入蒸馏水定容至50 mL充分摇匀。将混匀后的溶液放置在恒温加热器中, 在50 ℃的温度环境下反应60 min。完成反应后, 采用温度传感器对溶液的温度进行监测, 待完全冷却至室温后, 采用分光光度计以及全自动还原糖测定仪等设备对咖啡溶液样品中的多项含量(没食子酸、葡萄糖、咖啡因、游离氨基酸)进行测定。在本研究中, 为减小结果误差, 共测定5组咖啡溶液样品, 并计算相应的平均值作为测定结果。
根据测定的含量标准曲线结果, 计算咖啡溶液样品中没食子酸、葡萄糖、咖啡因、游离氨基酸的含量, 分别为3.3 g/L、28.18 mg/g、0.96 g/L、0.26 g/L。
咖啡溶液样品中没食子酸含量的标准曲线线性回归方程为Y=0.0094X+0.0062, 相关系数(r²)为0.994, 表明该线性模型对数据有很好的拟合度。没食子酸是一种天然多酚类化合物, 具有抗氧化、抗炎等多种生物活性。在湿法发酵过程中, 没食子酸的含量变化可被视为咖啡豆中抗氧化物质保留情况的一个重要指标。如果咖啡溶液中的没食子酸含量随着发酵过程的深入而呈现出显著的增长趋势, 这意味着咖啡豆中的抗氧化物质得到较充分的保留。相反, 如果其含量出现下降, 则可能表明抗氧化物质在发酵过程中遭到降解或损失。
葡萄糖是咖啡豆中的主要糖类成分之一, 其含量变化可以反映咖啡豆在发酵过程中的糖代谢情况。葡萄糖含量标准曲线具有很高的拟合度(r²=0.9962), 表明在给定的浓度范围内, 线性相关性良好。
咖啡因是咖啡中特有的生物碱, 具有提神醒脑的作用。在湿法发酵过程中, 咖啡因的含量变化可以反映咖啡豆中生物碱类物质的稳定性。咖啡溶液样品中咖啡因含量的标准曲线线性回归方程为Y=0.0163X+0.00124, 随着咖啡因浓度的增加, 吸光度也呈现出相应的线性增长趋势。相关系数(r²)高达0.9999, 表明该模型对数据具有很好的拟合度, 即吸光度与咖啡因浓度之间存在强烈的线性相关性。这为量化分析咖啡样品中咖啡因的含量提供了可靠的方法。
游离氨基酸是咖啡豆中重要的风味前体物质, 其含量变化对咖啡的风味品质具有重要影响。咖啡溶液样品中游离氨基酸含量的标准曲线线性回归方程为Y=0.0157X+0.0227, 相关系数(r²)高达0.9994, 非常接近1, 这充分说明线性回归模型对数据具有很好的拟合度。通过该标准曲线, 科研人员可以准确地测量出咖啡豆中游离氨基酸的含量, 进而分析其对咖啡风味品质的影响。
2.2 含水量测定结果分析
为了确保实验结果的可靠性和准确性, 本研究在每个时间点都设置了至少3个平行实验组, 这样可以减少由于操作误差、仪器误差或偶然因素导致的实验误差。通过对各时间点的平行实验组数据进行方差分析, 可以评估不同时间点之间含水量的差异是否具有统计学意义。对发酵过程中咖啡豆中含水量状态进行测定的结果如图4所示。本研究测定了60 h内的含水量状态, 分析发现小粒咖啡在发酵过程中基本呈现为含水量下降的趋势。发酵初期, 咖啡豆吸收了外界的少量水分, 含水量呈现小幅度地升高。在20~37 h时段, 含水量大幅度降低, 这很可能与微生物活动的增强密切相关。在这一阶段, 微生物(如细菌、酵母等)大量繁殖, 它们通过代谢活动消耗咖啡豆中的水分和可溶性物质, 产生各种风味物质和挥发性化合物。后续阶段, 含水量下降速度逐渐减缓, 这可能是由于微生物活动逐渐减弱, 或者咖啡豆中的水分已经接近一个稳定的最低水平。此外, 随着发酵的进行, 咖啡豆的结构也可能发生变化, 如细胞壁的破坏、可溶性物质的释放等, 这些变化可能影响了水分的进一步释放和消耗。
2.3 抗氧化性能测定结果分析
选取了未研磨的发酵咖啡豆50粒, 平均分为5份样品作为一组实验数据(即一个平行实验组), 重复上述实验过程至少3次, 即设置了3个平行实验组。在每个平行实验组中, 本研究都按照相同的步骤与10 mL石油醚混合, 并采用同轴分散搅拌机进行充分搅拌, 然后加入100 mL蒸馏水制备出样品溶液。采用半微量分析天平测定混合物中的水溶性维生素E成分含量, 结果如图5所示。由图5分析可知, 咖啡样品中的水溶性维生素E成分基本在2~3 mmol/L的范围内。在此基础上, 采用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除法测定咖啡溶液的抗氧化性能。结果显示, 经过湿法发酵的小粒咖啡溶液表现出显著的抗氧化活性, 其DPPH自由基清除率显著高于未发酵的咖啡溶液。方差分析的结果显示, 不同平行实验组之间的抗氧化性能测定结果没有显著差异, 说明实验数据具有较好的稳定性和一致性。同时, 发酵咖啡溶液与未发酵咖啡溶液之间的DPPH自由基清除率存在显著差异, 进一步证实了湿法发酵工艺不仅优化了咖啡的风味和品质, 还显著提升了其抗氧化性能。
2.4 咖啡品质感官评价
基于SCA杯测协议, 对咖啡的感官品质进行评价分析。邀请10名咖啡品鉴师按照如表2所示的属性分数进行评价。
基于表2中的6个评价维度, 得到本次咖啡品质的测定结果, 如图6所示。
结合图6和表2中的感官评价标准, 对咖啡的香气、苦度、甜度和醇厚度等6个维度进行评分, 发现咖啡在香气、甜度和醇厚度方面均获得了较高的评分, 表明湿法发酵工艺显著提升了咖啡的整体品质。此外, 感官评价的一致性较高, 说明本次评价结果具备较高的参考性。
3 讨论
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由上述的咖啡品质实验结果可知, 湿法发酵过程中微生物作用使得咖啡豆中的糖分转化为酒精和酸等化合物, 为咖啡带来了丰富的风味物质。发酵过程中咖啡豆表面的黏液层被有效分解, 提高了咖啡豆的清洁度。此外, 湿法发酵还显著提升了咖啡的抗氧化性能, 为市场提供了更高质量的咖啡选择。具体如下:
(1)小粒咖啡湿法发酵工艺所浸泡出的咖啡, 含有一定量的没食子酸, 为咖啡增添了一定的酸度风味, 但整体水平并不算太高, 未呈现出较大的酸味。
(2)相比于其他已知工艺制作的咖啡, 咖啡中的葡萄糖含量较高, 赋予了它更为适中的甜味, 从而在一定程度上提升了咖啡的整体风味。
(3)咖啡中的咖啡因含量整体较为适中, 不会因为过高的咖啡因含量导致咖啡变得过于苦涩, 口感较为醇厚。
(4)咖啡中的游离氨基酸含量较高, 有助于保持咖啡风味的稳定性。在咖啡冲泡的过程中, 游离氨基酸参与化学反应, 生成更多的挥发性香气成分和风味物质, 不仅增强了咖啡的香气, 还使得咖啡的香味更加复杂和持久。
(5)咖啡在湿法发酵环节中, 含水量的变化规律表明咖啡豆中的好氧微生物大量生长, 使得发酵过程较为完全。同时, 在发酵后期, 好氧微生物的生长在酸性环境下受到一定的抑制, 保持了咖啡的原有风味。
(6)咖啡中的水溶性维生素E含量较高。这一物质使得咖啡能够抑制自由基, 具有更高的抗氧化性能。
(7)杯测结果说明咖啡有着高水平的香气以及甜度水平, 酸度与苦度均适中, 醇厚度优良, 整体品质较优。
4 结论
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本研究设计了一套针对小粒咖啡的湿法发酵工艺, 该工艺有效提升了咖啡的香气, 同时保留了其独特的口感和风味。品质分析结果显示, 湿法发酵工艺能够显著降低咖啡豆中不良风味物质的含量, 同时增加有益风味物质的生成, 从而提高了咖啡的感官品质和营养价值, 为咖啡产业提供了一种新的、高效的加工方法。
基金
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  • 云南省教育厅科学研究基金项目(2018JS367)
文献
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2025年第16卷第7期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20240826001
  • 接收时间：2024-08-26
  • 首发时间：2025-07-19
  • 出版时间：2025-04-15
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  • 收稿日期：2024-08-26
基金
云南省教育厅科学研究基金项目(2018JS367)
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    云南开放大学, 云南国防工业职业技术学院化学工程学院, 文山 650504

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* 冯黎莎(1981—), 女, 硕士, 副教授, 主要研究方向为资源植物。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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