CN115868566A - Directional flavor fermented coffee and preparation method thereof - Google Patents
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Abstract
The invention discloses directional flavor fermented coffee and a preparation method thereof, belonging to the technical field of coffee drinks, wherein the volatile components of roasted coffee beans are measured by adopting a GC-TOF-MS technology to obtain chemical components related to sense, a material containing the chemical components is selected as a flavor substrate, and raw coffee beans and the flavor substrate are fermented together to give specific flavor substances to the coffee beans, so that the technical problems that fresh coffee fruits adopted by the existing coffee are not easy to preserve, the industrialization of fermented products is restricted by the seasonality of the fresh coffee fruits, and meanwhile, the post-added flower and fruit flavor flavoring agent is not fused with the coffee flavor, so that the experience feeling of consumers is poor are solved; the coffee beverage with specific flavor (rose, sweet osmanthus, jasmine, dried orange peel flavor and the like) is prepared by taking the coffee beans as raw materials, and has sustainability and stability; the added flavor is fused with the original flavor of the coffee through biotransformation, and the coffee has no separation feeling; reducing bitter taste and astringent taste, balancing flavor, and softening taste.
Description
Technical Field
The invention belongs to the technical field of coffee drinks, and particularly relates to directional flavor fermented coffee and a preparation method thereof.
Background
Coffee is a beverage made from roast and ground coffee beans. The coffee for daily drinking is made by matching coffee beans with various cooking devices, and the coffee beans are made by baking nuts in coffee tree fruits by adopting a proper method. The coffee has the effects of promoting brain activity, promoting brain memory increase by drinking coffee, effectively inhibiting adenosine generation and simultaneously generating dopamine for promoting brain activity by taking the caffeine, and promoting metabolism and fat combustion. The coffee can stimulate gastrointestinal hormone or peristaltic hormone, promote metabolic function, activate collaterals and digest organs, and has great efficacy on constipation; the caffeine contained in coffee has the effect of stimulating the central nervous system of the brain, can effectively prolong the waking time of the brain, makes the thought clear, sharp and concentrated, and can improve the working and learning efficiency. The traditional coffee taste can not meet the requirement of consumers, so the flavor type coffee is produced at the same time.
The special flavor can be given to the coffee by adopting the fermentation technology, however, the traditional coffee fermentation technology is natural fermentation, the fermentation process is unstable, the generated flavor has uncontrollable property, and the uniformity of the quality of the prepared coffee is poor; in the prior art, the flavor coffee is prepared by fermenting fresh coffee fruits, but because the fresh coffee fruits are seasonal and are difficult to store, seasonal restrictions are formed on coffee fermentation, and industrialization is influenced. Therefore, the invention provides the directional flavor fermented coffee and the preparation method thereof.
Disclosure of Invention
The invention provides directional flavor fermented coffee and a preparation method thereof, solves the technical problems that the coffee flavor is uncontrollable and the coffee quality uniformity is poor due to the natural fermentation of the existing coffee, the fermentation of fresh coffee fruits is not easy to preserve, and the seasonality of the fresh coffee fruits restricts the industrialization of fermented products, and simultaneously provides the directional flavor fermented coffee with balanced flavor and soft taste.
The invention provides a preparation method of coffee directional flavor coffee, which is characterized by comprising the following steps:
s1, screening a flavor substrate: measuring volatile components of roasted coffee beans by adopting a gas chromatography-time of flight mass spectrometry (GC-TOF-MS) technology to obtain chemical components related to sense organs, and selecting edible natural materials containing the chemical components to obtain a flavor substrate;
s2, adding the flavor substrate of the S1 into the coffee raw beans, adding water, mixing uniformly, sterilizing, adding lactococcus lactis, carrying out closed culture at 30 ℃, inoculating saccharomyces cerevisiae when the pH value is 5.0 to 5.5, carrying out sealed fermentation at 20 to 25 ℃, stopping fermentation when the pH value is reduced to 4.5 to 4.8, cleaning, and drying until the water content is 10-12% to obtain fermented coffee beans;
and S3, roasting the fermented coffee beans in the S2 to obtain the directional flavor fermented coffee.
Preferably, in S1, the chemical components include vanillin (vanilla), geraniol, benzyl acetate, linalool, hesperidin, limonene, octanal (citrus fruit fragrance), menthone (mint fragrance), salicylaldehyde (burnt and almond fragrance), acetophenone or 4-hydroxyphenyl ethanol (spice fragrance).
Preferably, in S1, the flavor substrate comprises dried rose pollen, dried jasmine powder, dried osmanthus powder or dried orange peel powder.
Preferably, in S2, the mass ratio of the coffee beans, water and the flavor substrate is 60 to 65.
Preferably, in S2, the final concentration of the lactococcus lactis is 4 to 5logCFU/g.
Preferably, in S2, the final concentration of the saccharomyces cerevisiae is 6 to 7logCFU/g.
Preferably, in S2, the fermented coffee beans have a moisture content of 10%.
Preferably, in S3, the Eggang value of the directional flavor fermented coffee is 70 to 75.
An oriented flavor fermented coffee prepared by the coffee oriented flavor fermentation technology.
Compared with the prior art, the invention has the beneficial effects that:
according to the method, the volatile components of the roasted coffee beans are measured by adopting a GC-TOF-MS technology, the chemical components relevant to sense organs are obtained, the material containing the chemical components is selected as a flavor substrate, the raw coffee beans and the flavor substrate are fermented together, and specific flavor substances are endowed to the raw coffee beans, so that the technical problems that the coffee flavor is uncontrollable, the coffee quality uniformity is poor, the fermentation of fresh coffee fruits is difficult to preserve and the industrialization of the fermented product is restricted due to the seasonality of the fresh coffee fruits caused by the natural fermentation of the existing coffee are effectively solved; the coffee beans with specific flavors (such as flower fragrance, fruit fragrance, mushroom, malt, red wine and the like) are prepared by taking the coffee beans as raw materials, and the coffee beans have sustainability and stability; the added flavor is fused with the original flavor of the coffee through biotransformation, and the coffee has no separation feeling; reducing bitter taste and astringent taste, balancing flavor, and softening taste.
Drawings
FIG. 1 is a PCA analysis chart showing LC-MS detection results of coffee beans prepared in examples 1 to 4 and comparative examples 1 to 4 of the present invention;
FIG. 2 is a graph showing the correlation between the LC-MS detection results of coffee beans prepared in examples 1 to 4 of the present invention and those of coffee beans prepared in comparative examples 1 to 4;
FIG. 3 is a PCA analysis chart of GC-MS detection results of coffee beans produced in examples 1 to 4 of the present invention and comparative examples 1 to 4;
FIG. 4 is a correlation diagram showing GC-MS detection results of coffee beans prepared in examples 1 to 4 of the present invention and coffee beans prepared in comparative examples 1 to 4.
Detailed Description
In order that those skilled in the art will better understand the technical solution of the present invention, the present invention will be further described with reference to the following specific examples and data, but the examples are not intended to limit the present invention. The following experimental methods and detection methods are conventional methods unless otherwise specified, and the materials and reagents are commercially available.
The coffee bean variety used in the examples of the present invention was catim, from the hilly mountain.
The specific steps for determining the volatile components of the roasted coffee beans by adopting the gas chromatography-time of flight mass spectrometry (GC-TOF-MS) technology are as follows:
extraction of sample to be tested
Sample 100mg into 2mL EP tube, add 400. Mu.L precool extract (methanol, containing internal standard ribitol), vortex for 30s; ultrasonically treating in ice water bath for 15min, centrifuging at 4 deg.C and 12000rpm (centrifugal force 13800 (x g), radius 8.6 cm) for 15min; carefully remove 50. Mu.L of the supernatant into a 1.5mL EP tube, and mix 50. Mu.L of each sample into a QC sample; drying the extract in a vacuum concentrator; adding 60 μ L of methoxylamine reagent (methoxylamine hydrochloride, dissolved in pyridine 20 mg/mL) into the dried metabolite, mixing, and incubating at 80 deg.C for 30min in an oven; to each sample, 80. Mu.L of BSTFA (containing 1% TMCS, v/v) was added and the mixture was incubated at 70 ℃ for 1.5h; cooled to room temperature and 5. Mu.L FAMEs (in chloroform) was added to the combined samples; all samples were then analyzed by gas chromatography and time-of-flight mass spectrometry (GC-TOF-MS).
Detection on machine
GC-TOF-MS analysis was performed using an Agilent 7890 gas chromatograph and a time-of-flight mass spectrometer using an Agilent DB-5MS capillary column (30 m.times.250 μm.times.0.25 μm, J & W Scientific, folsom, CA, USA). A1 μ L aliquot was injected in splitless mode. Helium was used as the carrier gas, the front inlet purge flow was 3 mL/min, and the gas flow rate through the column was 1 mL/min. The initial temperature was maintained at 50 ℃ for 1min, then ramped up to 310 ℃ at a rate of 10 ℃/min, and then maintained at 310 ℃ for 8min. The injection, transfer line and ion source temperatures were 28 deg.C, 280 deg.C and 250 deg.C, respectively. The energy in the electron impact mode is-70 eV. After a solvent delay of 6.25min, mass spectral data were acquired in full scan mode in the m/z range of 50-500 at a rate of 12.5 spectra per second.
Example 1 (FScR group: dry Rose powder)
A coffee directional flavor fermentation method comprises the following steps:
s1, screening a flavor substrate: selecting an edible natural material containing geraniol: obtaining the flavor substrate by using rose dry powder;
s2, adding the flavor substrate rose dry powder of the S1 into the raw coffee beans according to the mass ratio of the raw coffee beans, water and rose dry powder 60; placing the fermented coffee beans in a 45 ℃ oven, drying until the water content is 10%, and collecting in a sealed tank;
s3, moderately roasting the fermented coffee beans in the S2: accurately weighing 100g of coffee beans, placing the coffee beans in a coffee baking machine for baking, setting the bean feeding temperature to be 180 ℃, heating at 10 ℃/min after reaching the temperature return point, heating to 180 ℃ after 7.5min, quickly discharging the coffee beans for cooling after 1min 40s after the coffee beans generate the first plosive during baking, and setting the Eggestive number (Agtron number) of the baked coffee beans to be 70 to obtain the directional rose flavor fermented coffee.
In the embodiment 1, because the volatile component of the roasted coffee beans contains geraniol, which is a characteristic flavor substance of the roses, the dried rose pollen and the green coffee beans are fermented together, the characteristic component of the geraniol rich in the dried rose pollen is fused into the fermented coffee beans through biotransformation, and the geraniol is fused with the original flavor of the coffee, so that the original flavor of the coffee is enhanced, the coffee rose aroma is given, and the separated mouthfeel is not generated.
Example 2 (FScO group: dried orange peel powder)
A coffee directional flavor fermentation method comprises the following steps:
s1, screening a flavor substrate: selecting an edible natural material containing hesperidin: dried tangerine peel powder to obtain a flavor substrate;
s2, adding a flavor substrate dried tangerine peel powder of S1 into the raw coffee beans according to the mass ratio of the raw coffee beans to water to dried tangerine peel powder 65; placing the fermented coffee beans in a 45 ℃ oven, drying until the water content is 10%, and collecting in a sealed tank;
s3, moderately roasting the fermented coffee beans in the S2: accurately weighing 100g of coffee beans, placing the coffee beans in a coffee baking machine for baking, setting the bean feeding temperature to be 180 ℃, heating at 10 ℃/min after reaching the temperature return point, reaching 180 ℃ after 7.5min, quickly discharging the coffee beans for cooling after 1min 40s after the coffee beans generate the first plosive during baking, and setting the Eggestive number (Agtron number) of the baked coffee beans to be 75 to obtain the directional dried orange peel flavor fermented coffee.
In the embodiment 2, because the volatile component of the roasted coffee beans contains a characteristic flavor substance hesperidin, which is also a characteristic chemical component of dried orange peel, dried orange peel powder and green coffee beans are fermented together, the characteristic component hesperidin rich in the dried orange peel powder is blended into the fermented coffee beans through biotransformation, and the hesperidin is blended with the original flavor of coffee, so that the original flavor of the coffee is enhanced, the coffee orange peel aroma is given to the coffee, and the separated mouthfeel cannot be generated.
Example 3 (FScJ group: dried jasmine powder)
A coffee directional flavor fermentation method comprises the following steps:
s1, screening a flavor substrate: selecting an edible natural material comprising benzyl acetate: the jasmine flower dry powder is used for preparing the flavor substrate;
s2, adding flavor substrate jasmine flower dry powder of S1 into the raw coffee beans according to the mass ratio of the raw coffee beans to water to the jasmine flower dry powder 63, adding water, mixing uniformly, sterilizing at 100 ℃ for 30min, adding lactococcus lactis to enable the final concentration to be 4-5logCFU/g, carrying out closed culture at 30 ℃ for 24h, inoculating saccharomyces cerevisiae to enable the final concentration to be 6-7logCFU/g when the pH value is 5.0-5.5, carrying out sealed fermentation at 20-25 ℃ for 5-6 d, and stopping fermentation when the pH value is reduced to 4.5-4.8 to obtain fermented coffee beans; placing the fermented coffee beans in a 45 ℃ oven, drying until the water content is 10%, and collecting in a sealed tank;
s3, moderately roasting the fermented coffee beans in the S2: accurately weighing 100g of coffee beans, placing the coffee beans in a coffee baking machine for baking, setting the bean feeding temperature to be 180 ℃, heating at 10 ℃/min after reaching the temperature return point, heating to 180 ℃ after 7.5min, quickly discharging the coffee beans for cooling after 1min 40s after the coffee beans generate the first plosive during baking, and setting the Eggestive number (Agtron number) of the baked coffee beans to be 72 to obtain the directional jasmine flavored fermented coffee.
In the embodiment 3, because the volatile component of the roasted coffee beans contains benzyl acetate which is a characteristic flavor substance, and benzyl acetate is also a characteristic chemical component of jasmine flowers, the dried jasmine flower powder and the green coffee beans are fermented together, the characteristic component of benzyl acetate which is rich in the dried jasmine flower powder is fused into the fermented coffee beans through biotransformation, and the benzyl acetate is fused with the original flavor of coffee, so that the original flavor of the coffee is enhanced, the coffee has jasmine fragrance, and the separated mouthfeel is not generated.
Example 4 (FScS group: dried sweet osmanthus powder)
A coffee directional flavor fermentation method comprises the following steps:
s1, screening a flavor substrate: selecting an edible natural material containing linalool: dry powder of sweet osmanthus is used for obtaining the flavor substrate;
s2, adding the flavor substrate rose dry powder of the S1 into the raw coffee beans according to the mass ratio of the raw coffee beans, water and the sweet osmanthus flower dry powder 60; placing the fermented coffee beans in a 45 ℃ oven, drying until the water content is 10%, and collecting in a sealed tank;
s3, moderately roasting the fermented coffee beans in the S2: accurately weighing 100g of coffee beans, placing the coffee beans in a coffee roasting machine for roasting, setting the bean feeding temperature to be 180 ℃, heating at 10 ℃/min after reaching a temperature return point, heating to be 180 ℃ after 7.5min, quickly discharging beans for 1min 40s after generating a first explosion sound when the coffee beans are roasted, and cooling, wherein the Egger number (Agtron number) of the roasted coffee beans is 74, so that the directional osmanthus fragrans flavored fermented coffee is obtained.
In this embodiment 4, since the volatile component of the roasted coffee beans contains linalool, which is a characteristic flavor substance, and linalool is also a characteristic chemical component of sweet osmanthus, the sweet osmanthus dry powder and the green coffee beans are fermented together, and the linalool rich in the sweet osmanthus dry powder is fused into linalool of the fermented coffee beans and the original flavor of coffee through biotransformation, so that the original flavor of coffee is enhanced, the aroma of sweet osmanthus is given to coffee, and no separation taste is generated.
In order to further illustrate the effect of the invention, the invention is also provided with a comparative example which specifically comprises the following steps:
COMPARATIVE EXAMPLE 1 (CK group: untreated coffee beans)
Moderate roasting was carried out using an equal amount of untreated coffee beans as in example 1, and the roasted coffee beans had an Egger number (Agtron number) of 70.
Comparative example 2 (Control group: coffee Bean Sterilization treatment)
The coffee beans used in example 1 were sterilized and then subjected to medium roasting, and the roasted coffee beans had an Egger number (Agtron number) of 70.
Comparative example 3 (nFs group: coffee + flavor substrate, not fermented)
An amount of roasted coffee beans equal to that of example 1 was used and combined with a flavor base and water, and subjected to medium roasting, wherein the roasted coffee beans had an Agtron number of 70.
Comparative example 4 (FSc group: coffee beans fermented alone without flavor substrate)
Separately, the same amount of coffee beans as in example 1 were fermented and subjected to medium roasting, and the roasted coffee beans had an argumentation number (Agtron number) of 70.
Comparative example 5 (coffee Bean + flavor substrate, fermented with lactococcus lactis alone)
Coffee beans and flavor base were used in the same amounts as in example 1, and fermented with lactococcus lactis alone, and the roasted coffee beans had an argumentation number (Agtron number) of 70.
Comparative example 6 (coffee + flavor substrate, fermentation with Saccharomyces cerevisiae alone)
The same amount of coffee beans and flavor base as in example 1 was used, and fermentation was carried out with saccharomyces cerevisiae alone, at moderate roast, and roasted coffee beans were provided with an Agtron number of 70.
In the preliminary experiments, the fermentation of the green coffee beans and the rose dry powder is carried out by adopting the saccharomyces cerevisiae (comparative example 6), the lactococcus lactis (comparative example 5) and the combination of the saccharomyces cerevisiae and the lactococcus lactis (example 1), and the fermented coffee of the comparative example 6 or the comparative example 5 has the flavor inferior to that of the fermented coffee of the example 1 in the sense aspect, and the flavor is specifically shown in the following steps: comparative example 5 the coffee fermented by lactococcus lactis has excessive lactic acid, which causes the sour taste of the coffee to be too heavy, and moreover, the coffee has weak overall flavor and sharp sour taste; comparative example 6 the coffee fermented by saccharomyces cerevisiae has overall better flavor than the coffee fermented by lactococcus lactis, but the characteristic aroma of the rose is not reflected sufficiently and the aroma is very weak. After the saccharomyces cerevisiae and the lactococcus lactis are combined, the saccharomyces cerevisiae can control the number of the lactococcus lactis and reduce the generation of lactic acid; lactococcus lactis is cooperated with saccharomyces cerevisiae to carry out biotransformation on flavor substrates, and the characteristic aroma of the flavor substrates is promoted to be blended into coffee.
For the detection of the flavor substances of the directional flavor coffee beans in the above examples 1 to 4 and the flavor substances of the roasted coffee beans in the proportions 1 to 4, based on the non-targeted metabolome technology (LC-MS and GC-MS), the PCA analysis and the correlation analysis of the LC-MS detection results of 8 groups of samples are shown in FIGS. 1 and 2, and the PCA analysis and the correlation analysis of the GC-MS detection results are shown in FIGS. 3 and 4, and the metabolome qualitative and quantitative analysis of 8 groups of samples is performed. A total of 10487 peaks were detected by LC-MS analysis, with the 1986 metabolites annotated; GC-MS annotated to 262 metabolites altogether.
The coffee characteristic bitter substance caffeine, trigonelline, chlorogenic acid (including caffeoylquinic acid), and quinic acid have relatively high content in total metabolites of 2.62-3.75%, 0.77-1.12%, 4.53-5.77%, and 1.46-2.04%, respectively. The relative amounts of caffeine and trigonelline in the fermented coffee beans were reduced to different degrees, but not to a significant degree, relative to the CK and Control groups.
The aroma-producing substances vanillin, geraniol (flower fragrance), octanal (fruit fragrance such as citrus and the like), menthone (mint fragrance), salicylaldehyde (burnt fragrance and almond fragrance), acetophenone, 4-hydroxyphenyl ethanol (fragrance) and the like are detected in 8 groups of samples, wherein the relative contents of the menthone, the salicylaldehyde, the 4-hydroxyphenyl ethanol and the octanal in the fermented coffee beans are high and are respectively 0.15% -0.23%,0.11% -0.14%,0.08% -0.29% and 0.08% -0.14%; the four metabolites were present in the second order in the unfermented Control and nFs groups, with the relative concentrations being the lowest in the CK group, 0.09%, 0.04%, 0.00% and 0.02%, respectively.
The coffee characteristic sour substances comprise organic acids such as citric acid, malic acid, caffeic acid, lactic acid, succinic acid and the like, wherein the citric acid is a main sour contributor, the relative content in the CK group is 29.12%, in the Control group and the nFs group is 23.09% and 20.16%, and in the fermented coffee beans is 19.18% -23.83%; secondly malic acid, with a relative content of 1.91% in the CK group, 0.6% and 1.33% in the Control and nFs groups, and only 0.03% -0.10% in the fermented coffee beans; caffeic acid, lactic acid and succinic acid are in contrast to the above two organic acids in relatively high amounts in fermented coffee beans and relatively low in the non-fermented and CK groups, especially caffeic acid, which is a secondary flavor contributor in fermented coffee beans with flavor substrate other than citric acid, in relative amounts of 1.16% to 1.28%.
The highest relative sugar in the assay results was xylose, which was more than 3% in the 3 groups of non-fermented coffee beans and FScJ, and a minimum of 1.50% in the FSc group; secondly, sucrose is added, the relative content in the CK group is up to 2.40 percent, and the relative content in the Control group and the nFs group is 1.52 percent and 2.07 percent respectively; but only 0.07% -0.43% in fermented coffee beans; similarly, glucose was present in the CK group at a relative concentration of up to 0.61%, and in the Control and nFs groups at 0.51% and 0.33%, respectively; but only 0.01% -0.02% in fermented coffee beans; other monosaccharides, disaccharides, trisaccharides and sugar alcohols, such as trehalose, mannose, maltotriose, xylitol, etc., are present in fermented coffee beans in relative amounts higher than in group CK, but with monomeric sugars in relative amounts below 0.5%. Furthermore, two of the most common substances in rose flavonoids were detected by LC-MS: kaempferol and quercetin, the relative content of kaempferol is 0.18% and 0.11% respectively in FScR group and nFs group containing rose pollen, the relative content of quercetin is 0.28% and 0.18% respectively, and the relative content of the two substances in other group samples is 0.00%, therefore, the kaempferol and quercetin can be used as characteristic markers of rose-flavor fermented beans.
8 samples of examples 1 to 4 and comparative examples 1 to 4 were scored according to SCAA scoring standards, and each sample was repeated 5 times. 8 groups of roasted coffee beans are ground into powder and then sieved by a American standard 20-mesh sieve, 11.0g of the sieved coffee powder is added into 200ml of water with the temperature of 93 ℃, and after standing for 3min, a coffeemaker with a Q-grader is asked to evaluate, and the results are shown in table 1.
TABLE 1 scoring table for directional flavor coffee of the present invention
| Scoring | Flavor description | |
| Comparative example 1 | 75 | Pale rosin, sour, cocoa, bitter, astringent, sweet |
| Comparative example 2 | 70 | Volatile sour, thin bitter and astringent |
| Comparative example 3 | 73 | Light flower fragrance, volatile sour, thin bitter and astringent |
| Comparative example 4 | 78 | Light red wine, light mint, sour, bitter, sweet and light |
| Comparative example 5 | 77.5 | Light flower fragrance, heavy sour, thin bitter and sweet aftertaste |
| Comparative example 6 | 80 | Light red wine, light rose, weak acid, slight bitter taste, sweet taste |
| Example 1 | 83 | Strong rose, mint, caramel, sour, bitter, sweet and sweet taste |
| Example 2 | 80.5 | Light orange fragrance, bright orange sour, slightly bitter, astringent, sweet after taste |
| Example 3 | 79 | Light jasmine fragrance, cocoa, low acidity, astringent taste, thin bitter taste |
| Example 4 | 85.5 | Strong sweet osmanthus, tropical fruit, cocoa, butter, slightly sour, slightly bitter, sweet and sweet |
As can be seen from table 1, the coffee beans with the highest scores were the osmanthus fragrans flavored coffee beans of example 4 and the rose flavored coffee beans of example 1, and the scores were 85.5 and 83, respectively; the flavor description clearly identifies the expected flavor.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. A preparation method of directional flavor fermented coffee is characterized by comprising the following steps:
s1, screening a flavor substrate: measuring volatile components of roasted coffee beans by adopting a gas chromatography-time-of-flight mass spectrometry technology to obtain chemical components relevant to sense organs, and selecting natural edible materials containing the chemical components to obtain a flavor substrate;
s2, adding the flavor substrate of the S1 into the coffee green beans, adding water, mixing uniformly, sterilizing, adding lactococcus lactis, carrying out closed culture, inoculating saccharomyces cerevisiae when the pH value is 5.0 to 5.5, carrying out sealed fermentation at 20 to 25 ℃, stopping fermentation when the pH value is reduced to 4.5 to 4.8, cleaning, and drying until the water content is 10-12% to obtain fermented coffee beans;
and S3, roasting the fermented coffee beans in the S2 to obtain the directional flavor fermented coffee.
2. The method according to claim 1, wherein in S1, the chemical components include vanillin, geraniol, benzyl acetate, linalool, hesperidin, limonene, octanal, menthone, salicylaldehyde, acetophenone, or 4-hydroxyphenyl ethanol.
3. The method of claim 1, wherein the flavor substrate of S1 comprises dried rose pollen, dried jasmine powder, dried osmanthus powder or dried orange peel powder.
4. The preparation method according to claim 1, wherein in S2, the mass ratio of the green coffee beans, the water and the flavor substrate is 60 to 65.
5. The method according to claim 1, wherein the lactococcus lactis has a final concentration of 4 to 5log CFU/g in S2.
6. The preparation method of claim 1, wherein in S2, the final concentration of the saccharomyces cerevisiae is 6 to 7log CFU/g.
7. The method of claim 1, wherein the water content of the fermented coffee beans in S2 is 10% to 12%.
8. The preparation method according to claim 1, wherein in S3, the oriental flavor fermented coffee has an Eigena value of 70 to 75.
9. A directional flavor fermented coffee prepared by the preparation method according to any one of claims 1 to 8.
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