A study on the Process of Containing Tablets from the Rind of Small-Grain Coffee in Yunnan, China

Ling Li; Yingdan Yu; Yating Luo; Li Tang

doi:10.62051/ijafsr.v1n3.03

Authors

Ling Li
Yingdan Yu
Yating Luo
Li Tang

DOI:

https://doi.org/10.62051/ijafsr.v1n3.03

Keywords:

Yunnan small-grain coffee pericarp, Tablet, Orthogonal experiment

Abstract

An innovative Yunnan small-grain coffee pericarp tablet was developed by using high-speed grinding technology to convert Yunnan small-grain coffee pericarp into dry powder, and then combining other main and auxiliary ingredients. The quality of the product was evaluated by sensory scores, and a one-way test was applied to select the appropriate ratio of ingredients and formulation, and an orthogonal test was used to optimize the formulation of the tablets. The results showed that the optimal formulation for the production of Yunnan small-grain coffee pericarp tablets included 45.69% of Yunnan small-grain coffee pericarp powder, 19.58% of dextrin, 15.66% of mannitol, 15.66% of microcrystalline cellulose, 2.61% of magnesium stearate, 0.52% of calcium sulphate and 0.26% of sodium saccharin. Under this formula, the tablets had a unique taste, consistent color, smooth appearance, delicate texture and sensory score of 95. Its physical and chemical indexes and microbiological indexes meet the corresponding food safety standards, and it is a new product, which is of great significance to promote the food development of Yunnan small-grain coffee peel resources.

Downloads

Download data is not yet available.

References

Liu Guangxian, Chen Yanling, Chai Meng. Market analysis and sales strategy analysis of Yunnan Xiaoli Coffee [J]. Shanxi Agricultural Economy, 2022327 (15): 93-95.

Huang Jiaxiong, Li Guiping. Research progress of coffee genetics and breeding in China [J]. Southwest Agricultural Journal, 2008214 (04): 1178-1181.

Huang Jiaxiong, Li Guiping, Yang Shigui. Introduction to Coffee Varieties and Fine Varieties [J]. Rural Practical Technology, 2009104 (01): 42-43.

Zhang Yunhe, Fu Xiaoping, Lin Qi, et al. Optimization of the extraction process of the crude extract of Yunnan Coffea arabica pericarp [J]. Agricultural Products Processing, 2017427 (05): 29-36.

Huang Jiaxiong, Li Weirui, Xia Bing, et al. Preliminary study on high-quality development countermeasures of Yunnan coffee industry [J]. Tropical Agricultural Science and Technology, 2022,45 (03): 21-29.

Li Wenwei. Current Situation of Yunnan Coffee Industry Development and Countermeasures for Industry Upgrading [J]. Tropical Agricultural Science and Technology, 2009, 32 (04): 19-46.

Li Weirui. Current situation and future development countermeasures of Yunnan coffee industry [J]. Tropical Agricultural Science and Technology, 2009, 32 (01): 26-48.

Zhang Yuan, Zhu Peng. Research on the Development Strategy of Yunnan Coffee Industry Chain [J]. Science and Technology Plaza, 2011, No.113 (04): 97-100.

Zhang Yi, Shao Yuanchun. Dynamic and Comparative Study on the Development of Coffee Industry in Yunnan Province and at Home and Abroad [J]. Modern Economic Information, 2018 (14): 493-494.

Zhang Jingwen, Huang Jiaxiong, Lv Yulan, etc Preliminary Study on the Utilization of Coffee Wastes [C]//The 16th annual meeting of the Chinese Association for Science and Technology, the People's Government of Yunnan Province, is divided into 17 proceedings of the International Forum on Certification and Fair Trading of Fine Coffee Beans and Manor Standardization [Publisher unknown], 2014:3.

Zhang Jiaxin, Han Zebang, Lv Yulan, et al. Analysis on comprehensive utilization of coffee peel [J]. Tropical Agricultural Science and Technology, 2023, 46 (02): 56-82.

Zhang Kun, Liu Xiaogang, Li Huiyong, et al. Effects of heating duration and sugar content on the quality of coffee jam [J]. Food and Fermentation Industry, 2022, 48 (24): 97-104.

Qi Xin, Shi Dejun, Cui Qingmei, etc Study on the process of ginseng buccal tablets [C]//The Chinese Institute of Food Science and Technology, the Institute of Food Technologies. The 14th Annual Conference of the Chinese Food Science and Technology Society and the 9th Chinese Food Industry Summit Forum in 2017 [Publisher unknown], 2017:2

Liu Li, Lin Shan, Yan Liang, et al. Exploring the processing technology of coffee peel tea to increase the added value of coffee products [J]. China Food, 2020 (23): 2.

Niu Jingsong, Zhang Yanyan, Liu Zijian. Effects of caffeine dosage on human body [J]. Food Safety Guide, 2018, No.226 (35): 48.