Pham Văn Thao, Phan Thanh Binh, Nguyen Thi Thoa
Western Highlands Agriculture and Forestry Science Institute
Robusta coffee has a high viscous layer content, which is difficult to remove it in wet processing methods. Study on using high-potency enzymes preparations to remove the viscous layer on parchment coffee and produce high quality coffee bean will solve this problem. This is one of the contents of the project ”Improving preliminary processing and processing technology to improve the quality of green coffee, increase production value. Vietnamese coffee products”. The experiments was carried out for 2 years (2018 – 2019) in Dak Lak. The results showed that Enzyme Pectinex Smash XXL is the most active enzyme to remove the viscous layer on parchment coffee Robusta of 5 enzymes examined and evaluated. The dosage of enzyme Pectinex Smash XXL suitable is 140ppm in 2 hours of fermention and is 50ppm in 10 hours of fermention. Ratio of water material is 3/10 and the number of stirring times is 3 times. The secondary fermentation time is 5 hours. Application of enzymes to remove the viscous layer on parchment coffee in in large-scale production have given high efficiency with a high ratio of clean the viscous layer on parchment coffee, help shorten production time, reduce the loss of weight mass and reduce the rate of damage product.
Keywords: Robusta coffee, wet processing, enzyme pectinase