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J. Hefei Univ. Tech. (Nat. Sci.)

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

Competent Authorities: Ministry of Education of the People's Republic of China

Sponsor by: Hefei University of Technology

ISSN 1000-1646, CN 34-1001/N

Effects of roasting time and grain size on nutrition and quality of Yunnan Arabica coffee beans

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烘焙时间和粒径对小粒咖啡豆营养及品质的影响

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Jan.2025, Vol.48 No.1: 92-98

DOI: 10.3969/j.issn.1003-5060.2025.01.014

Authors

LIU Fengru, JIANG Xintong, ZHANG Yujie, LI Siting, LIU Pan, GONG Zhiwei

(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: This paper investigated the effects of roasting time and grain size on the nutrients and quality of Yunnan Arabica coffee beans. The results showed that the content of nutrients such as ash, fat and protein increased with the increase of roasting time. In terms of quality, the weight loss ratio increased, the chromaticity values $ L^{} $, $ b^{} $, and $ \Delta E $ decreased, $ a^{*} $ increased first and then decreased, and the pH value of coffee liquor decreased first and then increased. Under the same roasting time, the ash content, pH value and fat content of small beans (diameter<5.6 mm) were generally higher than those of medium beans (diameter 5.6-6.7 mm) and big beans (diameter>6.7 mm), while the protein content of big beans was higher. According to the principal component analysis, the fat content had the highest comprehensive weight score, followed by the ash content, protein content, weight loss ratio and pH value. The above research provides data support for fine roasting and quality improvement of coffee beans.

Keywords: Yunnan Arabica coffee; grain size; roasting time; nutrients; quality

作者信息

刘凤茹，蒋昕彤，张钰婕，黎思婷，刘攀，龚志伟

（合肥工业大学食品与生物工程学院，安徽合肥230601）

摘要和关键词

摘要: 文章研究了烘焙时间和粒径对云南小粒咖啡豆营养成分及品质的影响。结果表明: 随着烘焙时间的增加, 灰分、脂肪、蛋白质等营养成分的质量分数均有所提高; 咖啡豆失重率上升, 色度值 $ L^{} $ 、 $ b^{} $ 、 $ \Delta E $ 下降, $ a^{*} $ 先上升后下降, 咖啡液 pH 值先下降后上升; 相同烘焙时间下, 小豆（粒径小于 5.6 mm）的灰分质量分数、pH 值、脂肪质量分数总体高于中豆（粒径 5.6～6.7 mm）和大豆（粒径大于 6.7 mm）, 而大豆的蛋白质质量分数则更高。由主成分分析发现, 脂肪质量分数的综合权重得分最高, 其次是灰分质量分数、蛋白质质量分数、失重率、pH 值。以上研究为咖啡豆进行精细烘焙、质量改善提供数据支撑。

关键词: 云南小粒咖啡；粒径；烘焙时间；营养成分；品质

Funding

中央高校基本科研业务费专项资金资助项目（JZ2021HGTB0115）；国家级大学生创新创业训练计划资助项目（202110359107）

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