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探究了我国云南地区小粒咖啡生豆的烘焙特性及其烘焙工艺优化，通过测定不同烘焙条件下咖啡豆的色泽、失重率、水分含量和水分活度等指标探讨了云南小粒咖啡生豆的烘焙特性。结果表明：色度L*值变化范围为63.78～35.09；因吸热脱水、高压爆裂及有机质转化，咖啡豆失重率与水分含量随着烘焙时间与温度上升呈下降趋势，且温度上升会加速美拉德褐变及风味物质生成；Aw变化将通过美拉德反应与焦糖化反应改变烘焙咖啡的甜酸平衡与苦味物质，Aw <0.33将促使美拉德反应向焦糖化反应转化，从而呈现深度烘焙咖啡的焦香苦韵；通过单因素试验与响应曲面试验的设计与优化，确定了云南小粒咖啡生豆最优烘焙工艺参数为烘焙温度222℃、烘焙时间17 min、烘焙量65 g，在此条件下咖啡豆的理化性质及风味品质最佳，咖啡生豆的失重率、膨化率及感官评价的综合加权分数值34.212。研究结果为我国咖啡豆烘焙工艺的改进、咖啡产品风味调控和品质提升提供了技术支持。
Abstract：The roasting characteristics of small grain green coffee beans in Yunnan province and the optimization of their roasting process were explored in this paper. The roasting characteristics were discussed by measuring the color,weight loss rate,moisture content,and water activity of coffee beans under different roasting conditions. The results showed that the L* value ranged from 63. 78 to 35. 09. Due to endothermic dehydration,high-pressure bursting,and organic matter conversion,the weight loss rate and moisture content of coffee beans showed a downward trend with the increase of roasting time and temperature,and the temperature increase would accelerate Maillard browning and flavor material generation. The changes of Aw changed the sweet-acid balance and bitter substances of roasted coffee through the Maillard reaction and caramelization reaction,and the condition of Aw < 0. 33 promoted the conversion of the Maillard reaction to the caramelization reaction, thus presenting the caramelized bitterness of deep roasted coffee. Through the design and optimization of univariate experiments and response surface experiments, the optimal roasting process parameters of small grain green coffee beans in Yunnan province were determined as follows:the roasting temperature of 222 ℃,the roasting time of 17 min,the roasting weight of 65 g. The physicochemical properties and flavor quality of coffee beans were the best under the condition,and the composite weighted score composed of weight loss rate,expansion rate,and sensory evaluation was 34. 212. The results provide technical support for improving the coffee bean roasting process, flavor control, and quality improvement of coffee products in China.
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基本信息:
DOI：10.16389/j.cnki.cn42-1737/n.2023.03.001
中图分类号:TS273
引用信息:
[1]徐媛,王璐,王红波等.云南小粒咖啡生豆烘焙特性研究及烘焙工艺优化[J].江汉大学学报(自然科学版),2023,51(03):5-18.DOI:10.16389/j.cnki.cn42-1737/n.2023.03.001.
基金信息:
湖北省教育厅科学研究计划指导性项目（B2019245）