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CN-121991834-A - Leuconostoc mesenteroides, saccharomyces cerevisiae and dried orange peel flavored coffee bean fermentation baking method, coffee bean and application

CN121991834ACN 121991834 ACN121991834 ACN 121991834ACN-121991834-A

Abstract

The invention is suitable for the technical field of microbial fermentation and food deep processing, and provides leuconostoc mesenteroides LB01 and saccharomyces cerevisiae PB01, and a microbial starter containing two strains, a fermentation method, a baking method, a product and application of dried orange peel-flavor coffee beans. The strain is derived from fresh coffee fruits of Katim and is obtained through separation, purification and identification. The fermentation method comprises mixing coffee bean and pericarpium Citri Tangerinae powder, sterilizing, ultraviolet sterilizing, activating and centrifuging to obtain compound bacterial liquid, mixing with the raw materials, fermenting at 30-35deg.C and 65-75% humidity for 20-28 hr, drying, and baking to obtain pericarpium Citri Tangerinae flavored coffee bean product. The product has the compound flavors of pericarpium Citri Tangerinae, and Mandarin orange, and has the advantages of reduced bitter and astringent feel, soft fruit acid, and lasting sweet taste. The invention has controllable fermentation, high efficiency, simple and convenient process and stable product quality, is suitable for industrial production, and meets the requirements of consumers on novel and healthy compound flavor coffee.

Inventors

  • SHI YANAN
  • LI WENJIE
  • LI HONG
  • LI HONGBIN

Assignees

  • 云南农业大学

Dates

Publication Date
20260508
Application Date
20260106

Claims (10)

  1. 1. Leuconostoc mesenteroides (Leuconostoc dextranicum) LB01 is characterized in that the Leuconostoc mesenteroides is preserved in China Center for Type Culture Collection (CCTCC) with the preservation number of M20251759 in 2025 and 08 and 04.
  2. 2. Saccharomyces cerevisiae (Saccharomyces cerevisiae) PB01 is deposited at China Center for Type Culture Collection (CCTCC) No. M20251760 at 2025 and 08/04.
  3. 3. A microbial starter comprising the leuconostoc mesenteroides (Leuconostoc dextranicum) LB01 according to claim 1 and the saccharomyces cerevisiae (Saccharomyces cerevisiae) PB01 according to claim 2.
  4. 4. A method of fermenting and roasting dried orange peel-flavored coffee beans, the method comprising the steps of: S1, a pretreatment stage, namely mixing the green carbomer beans with dried orange peel powder which is ground to 80-100 meshes, sterilizing, and cooling to 20-30 ℃, wherein the dried orange peel powder which is ground to 80-100 meshes is subjected to ultraviolet irradiation sterilization for later use; S2, preparing bacterial liquid, namely centrifuging the activated third-generation leuconostoc mesenteroides (Leuconostoc dextranicum) LB01 and Saccharomyces cerevisiae (Saccharomyces cerevisiae) PB01 respectively, regulating the concentration of the bacterial cells to 5X 10 7 CFU/mL-1×10 8 CFU/mL by using sterile physiological saline, respectively taking 0.5mL leuconostoc mesenteroides LB01 bacterial liquid and 1mL Saccharomyces cerevisiae PB01 bacterial liquid, and injecting 200mL sterile water to prepare fermentation bacterial liquid; S3, a fermentation stage, namely uniformly mixing the raw beans of the carbomer coffee, the dried orange peel powder and the orange peel powder with fermentation bacteria liquid, fermenting for 20-28 hours at the temperature of 30-35 ℃ and the humidity of 65-75%, and uniformly shaking every 6 hours during the fermentation stage; S4, in the post-treatment stage, the fermented coffee beans and the powder are separated, the coffee beans are dried to 10% -12% of moisture content at 50-55 ℃, and then the dried coffee beans are baked in a sectional mode to obtain the dried orange peel flavor coffee beans.
  5. 5. The fermentation method according to claim 4, wherein the sectional roasting in the step S4 is performed by using HB-M6-S-E direct-fire semi-hot air roasting machine, wherein after each section of roasting, the coffee beans are discharged from the pot and cooled to 20-30 ℃ and then enter the next section of roasting, and the process is repeated until the coffee beans are discharged from the pot, and the sectional roasting comprises the following steps: s41, placing the fermented coffee beans in a baking machine, adjusting the firepower to be 1.5-1.8kW, baking the bean table to 149.5 ℃, and taking the beans out of the baking machine for cooling; s42, placing the cooled coffee beans in a roasting machine with the fire power adjusted to be 0, roasting to 149.5 ℃, and taking out of the pot for cooling; s43, placing the cooled coffee beans in a pot for cooling after baking, wherein the firepower is maintained to be 0, and the temperature of the bean surface is set to be 150 ℃; s44, baking the cooled coffee beans until the coffee beans enter one explosion by adjusting the firepower to 2.8-3.0 kW, immediately adjusting the air door from the fourth gear to the 9-10 gears, keeping the firepower unchanged, and taking the coffee beans out of the pot when the temperature of the coffee beans reaches 195+/-10 ℃ after one explosion is performed for 25-30 seconds, so as to obtain the baked dried orange peel flavor coffee beans.
  6. 6. The fermentation process according to claim 4 or 5, wherein the sterilization in step S1 is autoclaving at 110 ℃ for 10 minutes; The culture medium of the sample of the activated strain in the step S1 is that leuconostoc mesenteroides LB01 adopts an MRS culture medium and Saccharomyces cerevisiae PB01 adopts a PDB culture medium.
  7. 7. The fermentation method according to claim 6, wherein the MRS medium (1L) is prepared by adding distilled water to 1L, pH 7.0, and adding agar of 20.0g as solid medium, wherein the MRS medium (1L) is prepared from glucose of 20.0g, peptone of 10.0g, beef extract of 8.0g, yeast extract of 4.0g, dipotassium hydrogen phosphate of 2.0g, diammonium hydrogen citrate of 2.0g, sodium acetate of 5.0g, tween 1mL, magnesium sulfate of 0.2g, manganese sulfate of 0.04g, and distilled water of 7.0; The PDB culture medium (1L) is prepared from 12g of potato extract powder and 20g of glucose, distilled water is added to 1L, and 20.0g of agar is added to obtain a solid culture medium.
  8. 8. Dried orange peel-flavored coffee beans, characterized in that they are prepared by the fermentation baking method according to any one of claims 4 to 8.
  9. 9. The dried orange peel-flavored coffee bean of claim 9, wherein the dried orange peel-flavored coffee bean has at least one or more of dried orange peel, citrus, fruit, wood, nut and chocolate flavors, and has a significantly reduced bitter and astringent feel, as well as fruit acid and glycerin.
  10. 10. The combined use of Leuconostoc mesenteroides (Leuconostoc dextranicum) LB01 according to claim 1 and Saccharomyces cerevisiae (Saccharomyces cerevisiae) PB01 according to claim 2 in the fermentation of green coffee beans, or The combination of leuconostoc mesenteroides (Leuconostoc dextranicum) LB01 according to claim 1 and saccharomyces cerevisiae (Saccharomyces cerevisiae) PB01 according to claim 2 for improving coffee flavor and reducing coffee bitterness.

Description

Leuconostoc mesenteroides, saccharomyces cerevisiae and dried orange peel flavored coffee bean fermentation baking method, coffee bean and application Technical Field The invention belongs to the technical field of microbial fermentation and food deep processing, and particularly relates to a fermentation baking method for preparing dried orange peel-flavor coffee beans based on leuconostoc mesenteroides and saccharomyces cerevisiae and the coffee beans. Background Coffee is one of the largest world consumption beverage crops, and its flavor quality is the central factor in determining the value of the product. The formation of coffee flavor is influenced by multiple factors such as variety, production place, processing technology and the like, wherein fermentation is used as a key link of primary processing of coffee, and the generation and conversion of flavoring substances are directly regulated and controlled, so that the method has a decisive effect on the sensory characteristics of the final product. Traditional coffee fermentation mainly relies on natural fermentation modes such as sun drying, water washing, honey treatment and the like, and the core of the traditional coffee fermentation mainly relies on wild microbial communities of wild microorganisms in natural environments to perform natural fermentation. However, natural fermentation has the obvious defects that the fermentation process is easily interfered by external factors such as climate, environmental sanitation and the like, the microbial flora structure is unstable, the flavor difference among coffee bean batches is large, the flavor batch difference is large, the quality is unstable, and bad flavors such as sour taste, peculiar smell and the like are easily generated due to insufficient or excessive fermentation, so that the stable mass production of high-quality coffee is severely restricted. In addition, although the single strain fermentation technology can partially improve the flavor, the metabolic products are single, and the aims of rich flavor layers and mellow mouthfeel are difficult to realize. In order to overcome the defect of natural fermentation, in recent years, the directional inoculation fermentation technology gradually becomes a research hot spot by adding specific functional microorganisms to regulate and control the fermentation process. In the prior art, a scheme of fermenting coffee by using a yeast strain singly exists, and aims to produce substances such as ethanol, esters and the like through yeast metabolism to enhance the fruit wine aroma and the flower aroma of the coffee, but the metabolism path of a single strain is limited, so that multiple targets such as aroma enhancement, taste thickening, flavor coordination improvement and the like cannot be simultaneously realized, and a compound flavor profile with rich layers is difficult to form. In addition, a technical solution discloses a method for preparing dried orange peel flavor coffee by stage fermentation of lactobacillus and saccharomycetes, for example, patent document CN115868566a discloses a method for preparing dried orange peel flavor coffee by stage fermentation of lactobacillus and saccharomycetes, and attempts are made to blend hesperidin in dried orange peel into coffee beans through biotransformation, but the method adopted in the patent can lead to a great deal of loss of bioactive substances in coffee, and meanwhile, the fermentation process of the method leads to reduced mellow feeling and insufficient coordination of flavor profile of the coffee, and in addition, the patent does not relate to a baking method of subsequent raw coffee beans, so that the flavor coffee of the fermented dried orange peel has a lot of improvements. Meanwhile, as the demands of consumers for health and flavor diversity are improved, the combination of medicinal and edible food materials such as dried orange peel and the like and coffee becomes a new direction. The dried orange peel is rich in functional components such as limonene, hesperidin and the like, and has unique citrus fragrance, antioxidation, intestinal flora regulation and other physiological activities. However, the existing dried orange peel coffee mostly adopts a physical mixing mode (such as blending grinding and common soaking), has the defects of insufficient flavor fusion, low bioavailability of functional components, poor flavor stability and the like, and cannot realize deep synergy of the coffee background flavor and the dried orange peel flavor. Therefore, a novel technology capable of integrating specific microorganism synergistic fermentation and natural raw material biological processing is urgently needed to realize deep fusion of dried orange peel and coffee flavor and improve the synergy of coffee flavor quality and functional value, which has important significance for quality upgrading of coffee industry. Disclosure of Invention The invention aims to overcome the defects of the pr