{"id":9844,"date":"2021-09-20T09:43:01","date_gmt":"2021-09-20T02:43:01","guid":{"rendered":"http:\/\/wasi.org.vn\/?p=9844"},"modified":"2021-09-24T10:54:11","modified_gmt":"2021-09-24T03:54:11","slug":"nghien-cuu-ung-dung-enzyme-pectinase-de-san-xuat-ca-phe-che-chat-luong-cao-trong-phuong-phap-che-bien-uot","status":"publish","type":"post","link":"https:\/\/wasi.org.vn\/en\/study-on-using-enzyme-preparations-to-produce-high-quality-coffee-bean-arabica-coffee-in-wet-processing-methods\/","title":{"rendered":"Study on using enzyme preparations to produce high quality coffee bean (Arabica Coffee) in wet processing methods"},"content":{"rendered":"

<\/p>\n

Pham V\u0103n Thao, Phan Thanh Binh, Nguyen Thi Thoa<\/em><\/strong>
\nWestern Highland Agriculture and Forestry Science Institute<\/em><\/strong><\/p>\n

Study on using high-potency enzymes preparations to remove the viscous layer on parchment coffee is one of the contents of the project &#39;&#39;Improving preliminary processing and processing technology to improve the quality of green coffee, increase production value. Vietnamese coffee products \u201d. The experiments was carried out for 2 years (2018-2019) in Dak Lak and Lam Dong. The results showed that Enzyme Pectinex Smash XXL is the most active enzyme to remove the viscous layer on parchment coffee Arabica of 5 enzymes examined and evaluated. The dosage of enzyme Pectinex Smash XXL suitable is 80ppm in 2 hours of fermention and is 10ppm 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.<\/p>\n

<\/p>","protected":false},"excerpt":{"rendered":"

Pham V\u0103n Thao, Phan Thanh Binh, Nguyen Thi Thoa Western Highland Agriculture and Forestry Science Institute Study on using high-potency enzymes preparations to remove the viscous layer on parchment coffee is one of the contents of the project &#39;&#39;Improving preliminary processing and processing technology to improve the quality of green coffee, increase production value. Vietnamese coffee products \u201d. The experiments was carried out for 2 years (2018-2019) in Dak Lak…<\/p>\n","protected":false},"author":1,"featured_media":9853,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,1],"tags":[],"class_list":["post-9844","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ket-qua-nguyen-cuu","category-tin-tuc"],"_links":{"self":[{"href":"https:\/\/wasi.org.vn\/en\/wp-json\/wp\/v2\/posts\/9844","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wasi.org.vn\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wasi.org.vn\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wasi.org.vn\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wasi.org.vn\/en\/wp-json\/wp\/v2\/comments?post=9844"}],"version-history":[{"count":0,"href":"https:\/\/wasi.org.vn\/en\/wp-json\/wp\/v2\/posts\/9844\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wasi.org.vn\/en\/wp-json\/wp\/v2\/media\/9853"}],"wp:attachment":[{"href":"https:\/\/wasi.org.vn\/en\/wp-json\/wp\/v2\/media?parent=9844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wasi.org.vn\/en\/wp-json\/wp\/v2\/categories?post=9844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wasi.org.vn\/en\/wp-json\/wp\/v2\/tags?post=9844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}