Ulwazi lwekofu-Iziqhamo zeKofu kunye nembewu
Imbewu yekofu kunye neziqhamo zezona zinto zisisiseko zokwenza ikofu. Zinezakhiwo zangaphakathi eziyinkimbinkimbi kunye neekhemikhali ezicebileyo, ezichaphazela ngokuthe ngqo i-taste and flavour of coffee drinks.
Okokuqala, makhe sijonge isakhiwo sangaphakathi seziqhamo zekofu. Iziqhamo zekofu zihlala zibizwa ngokuba yi-cherries yekofu, kwaye ngaphandle kwazo kubandakanya i-peel, i-pulp, kunye ne-endocarp. Ixolo ngumaleko wangaphandle wecherry, ipulp yinyama eswiti yecherry, kwaye iendocarp yifilim esonga imbewu. Ngaphakathi kwe-endocarp, kuhlala kukho imbewu ezimbini zekofu, ezikwabizwa ngokuba ziimbotyi zekofu.
Imbewu yekofu kunye neziqhamo ziqulethe iindidi zeekhemikhali, eyona nto ibalulekileyo kuyo i-caffeine. I-caffeine yi-alkaloid yendalo enempembelelo yokuvuselela inkqubo ye-nervous kwaye iyona nto iphambili kwiziselo zekofu eyenza abantu bazive bevuya. Ukongeza kwi-caffeine, imbewu yekofu kunye neziqhamo zityebile kwii-antioxidants, ezifana ne-polyphenols kunye ne-amino acids, eziluncedo kwimpilo yabantu.
Ngokubhekiselele kwimveliso yekofu yehlabathi, ngokwedatha evela kwi-International Coffee Organisation (ICO), imveliso yekofu yonyaka jikelele malunga ne-100 yezigidi zeengxowa (60 kg / bag), apho ikofu ye-Arabica i-akhawunti malunga ne-65% -70%. Oku kubonisa ukuba ikofu sesinye seziselo ezithandwayo kwihlabathi kwaye ibaluleke kakhulu kuqoqosho lwehlabathi.
Iimbangela zokukrakra kwekofu
Omnye wemithombo yokukrakra kwekofu yimibala emdaka. Ii-pigments ezinkulu zemolekyuli ezimdaka ziya kuba nobukrakra obunamandla; njengoko inkqubo yokuqhotsa isiya isiba nzulu, isixa seebala ezimdaka ngebala nazo ziya kwanda, kwaye umlinganiselo webala elikhulu elimdaka nawo uya kwanda ngokufanelekileyo, ngoko ke ubukrakra nokubunjwa kweembotyi zekofu ezigcadiweyo kuya kuba namandla.
Esinye isizathu sokukrakra kwekofu yi "cyclic diamino acids" eyenziwe ngama-amino acids kunye neeprotheni emva kokufudumeza. Izakhiwo zemolekyuli abazenzayo ziyahluka, kwaye ubukrakra bukwahlukile. Ukongeza kwikofu, i-cocoa kunye nebhiya emnyama nazo zinezithako ezinjalo.
Ngoko ngaba sinokuwulawula umlinganiselo wokuba buhlungu? Impendulo kukuba kunjalo. Sinokubulawula ubukrakra ngokutshintsha uhlobo lweembotyi zekofu, umlinganiselo wokuqhotsa, indlela yokuqhotsa, okanye indlela yokukhupha.
Yintoni incasa emuncu kwikofu?
Izithako ezimuncu kwiimbotyi zekofu ziquka i-citric acid, i-malic acid, i-quinic acid, i-phosphoric acid, njl. Kodwa oku akusiyo incasa emuncu esiyivayo xa sisela ikofu. Incasa emuncu esiyingcamlayo isuka kwiasidi eveliswa ngexesha lokuqhotsa.
Xa kurojwa iimbotyi zekofu, ezinye iinxalenye kwiimbotyi ziya kudibana neekhemikhali ukuze zenze iiasidi ezintsha. Umzekelo omele ngakumbi kukuba i-chlorogenic acid ibola ukwenza i-quinic acid, kwaye i-oligosaccharides ibola ukuze yenze i-volatile formic acid kunye ne-acetic acid.
Eyona asidi kwiimbotyi ezigcadiweyo yiquinic acid, eyanda njengoko ukuqhotsa kuya kusiba nzulu. Ayinayo kuphela umxholo ophezulu, kodwa inomdla omuncu oqinileyo, owona mthombo oyintloko wobumuncu bekofu. Ezinye ezifana ne-citric acid, i-acetic acid, kunye ne-malic acid nazo ziphezulu kwikofu. Amandla kunye neepropathi ze-asidi ezahlukeneyo zihlukile. Nangona zonke zimuncu, izithako zazo zintsokothile kakhulu.
Indlela incasa emuncu ekhutshwa ngayo iyahluka ngokuxhomekeke kwimeko yepateni. Kukho into ekwi-quinic acid enokuthi ikhuphe incasa emuncu kwaye ifihle incasa emuncu. Isizathu sokuba ikofu evundiweyo ibe muncu ngakumbi kukuba ubumuncu obukade bufihlwe ngokucothayo buyaphela ngokuhamba kwexesha.
Ukugcina i-flavour entsha yeembotyi zekhofi, okokuqala udinga ukupakishwa komgangatho ophezulu kunye nomthengisi wokupakisha kunye nemveliso ezinzileyo.
Singumvelisi okhethekileyo ekuveliseni iingxowa zokupakisha zekofu ngaphezu kweminyaka engama-20. Siye saba ngomnye wabenzi bebhegi enkulu yekofu eTshayina.
Sisebenzisa iivalvu ze-WIPF ezisemgangathweni ezisuka eSwitzerland ukugcina ikofu yakho intsha.
Siphuhlise iibhegi ezilungele ukuphilisana kwendalo, ezifana neebhegi ezivundisiweyo kunye neengxowa ezinokuphinda zisetyenziswe, kunye nemathiriyeli yePCR yamva nje eyaziswayo.
Ukuba ufuna ukujonga isatifikethi sesiqinisekiso se-YPAK, nceda ucofe ukuze uqhagamshelane nathi.
Ixesha lokuposa: Aug-02-2024
