Study On The Influence Of Artificial Control Of Coffee Fruit Fermentation Conditions On Coffee Quality

Coffea is an evergreen shrub or small tree in the Coffea genus of Rubiaceae,which is native to the tropical subtropical areas of north and central Africa.Coffee is one of the world’s three major beverage crops,second only to oil in international trade.At present,Yunnan’s coffee planting area has accounted for more than 97 percent of the country’s total planting area,and it is the largest coffee bean production base in China.The primary processing of Yunnan fresh coffee fruit is mainly washed,which requires a large amount of water to process coffee beans.At the same time,removing a large amount of pectin wastewater with acidic p H will cause environmental pollution.In this study,a cell liquid extractor was used to simulate the process of bean washing,control the fermentation time and fermentation temperature of fresh coffee fruit,and study the influence of the fermentation on the internal and external quality of coffee.The main research results are as follows:Different fermentation conditions at 1.40℃ had different effects on the main functions and nutritional components of coffee beans and cup solution.Caffeine and chlorogenic acid are the main functional components in coffee,and the contents of caffeine and chlorogenic acid in raw beans treated with or without water in sealed bags(fermentation)for 9 h,18 h,27 h and 36 h had no significant changes in each treatment(water wash,control).Compared with washed beans(control),the crude fat content of coffee beans was significantly increased after 9 h to 18 h of waterless closed fermentation or 9 h to 36 h of water closed treatment,but the contents of pectin,soluble sugar,soluble protein,free amino acid and other components were significantly decreased in raw coffee beans.The contents of these four nutrients decreased significantly with the treatment of 9 h,18 h,27 h and 36 h without water or with water.The contents of caffeine and chlorogenic acid in coffee cups with different fermentation treatments were significantly lower than those in washed beans,but the contents of caffeine and chlorogenic acid did not change significantly with 9 h,18 h,27 h and 36 h treatment without water or closed with water.Compared with washed beans,the contents of pectin,soluble sugar,soluble protein and free amino acid in the measured liquid of coffee cup were significantly decreased,and the contents of the above four quality components were significantly decreased with 9 h,18 h,27 h and 36 h without water treatment,or 9 h with water treatment.The main functions and nutrients of raw coffee beans and cupping liquid under different fermentation treatments at 45℃ were basically the same as those at 40℃.2.Different treatments at 40℃ have an effect on the scores of various indexes in cupping test.The contents of caffeine,chlorogenic acid,pectin,soluble protein,free amino acid and soluble sugar decreased with the increase of anhydrous fermentation time of coffee,thus affecting the scores of acidity,finish,mellow,flavor and other indicators in coffee cup measurement.After 9 h,18 h,27 h and 36 h closed treatment(fermentation)with or without water in sealed bags,there were no significant changes in dry/wet aroma,flavor,aftertaste and balance of each treatment(water wash,control).Compared with washed beans,acidity,mellow,comprehensive evaluation and total score decreased significantly with waterless or watersealed treatment for 9 h,18 h,27 h and 36 h.The variation rule of each index score under different treatment at 45℃ is basically consistent with that at 40℃.3.Sealed treatment with water sealed bag(fermentation)for 9 h,18 h,27 h,and sealed treatment with water sealed bag without water(fermentation)for 9 h,18 h,the quality of the treatment is more similar to that of washed beans.Using water and no water treatment for initial processing can reduce the water consumption of wet coffee processing.It can effectively control the quality of coffee beans during the processing of coffee washed beans,reduce the impurity rate and improve the stability of the processing technology.It can play a positive role in coffee cultivation for coffee farmers and enterprises,for which the investment is relatively small.This method is simple to operate and easy to control,and the whole coffee peel can be retained in the processing method.The peel can be used as fertilizer,but if the peel is not fully dried or there are problems in the decomposition process,the acidity of the peel will be too high to be used as fertilizer.Too high acidity will lead to an increase in soil acidity,and people will need to use more fertilizer to combine it.Therefore,fresh and untreated peel is not suitable for making fertilizer.Coffee peel processed by this method is dry and can be directly made into fertilizer,or peel tea can be made to increase income for coffee farmers and enterprises.At present,the agricultural development is taking the resource-saving road,so it is more important for environmental protection.This method can reduce the sewage discharge,reduce the pollution to the environment,and achieve a sustainable development of the coffee industry.