首页>
外国专利>
PRIMARY PROCESSING TECHNOLOGY FOR IMPROVING THE QUALITIES OF IMMATURE COFFEA ARABICA FRUITS
PRIMARY PROCESSING TECHNOLOGY FOR IMPROVING THE QUALITIES OF IMMATURE COFFEA ARABICA FRUITS
展开▼
机译:提高未成熟咖啡阿拉伯果实品质的主要加工技术
展开▼
页面导航
摘要
著录项
相似文献
摘要
A primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, in which the immature coffea Arabica fruits, particularly the coffee cherries picked at the last batch, are subjected to selecting, cleansing, drying, peeling, fermentation, the first sun-cure, stacking, kneading, the second sun-cure, to achieve the primary processing on the immature coffea Arabica fruits, thus obtaining coffee beans in the shell, which could effectively reduce the production of defects, increase the aroma of coffee beans, enhance the level of body, making the coffee beans with bright and lively sour taste and a lasting taste, thus enhancing the qualities of the immature coffea Arabica fruits. The SCAA cupping scores of the coffee beans in the shell obtained after being processed were not lower than 84, while the SCAA scores of the coffee beans in the shell obtained with the existing technology were not greater than 75.
展开▼