| dc.description.abstract | “Honey” coffee is a coffee that has been depulped but left to dry in its mucilage, the sticky fruit
coating that lives just underneath the coffee cherry’s skin, or pulp. In Vietnam, the market demand
for honey coffee is very big but there is not enough supply. Production of honey coffee is limited
due to short harvesting season, strict input condition and long processing time. Yellow honey
coffee, which needs to remove 50% of the mucilage, naturally required 12 hours of incubation at
room temperature. Viscozyme L is added as the method to shorten the incubation time. The
objective of this study is to investigate the effects of Viscozyme L ratio, temperature and duration
on demucilating step in honey coffee production. In the results, yellow honey coffees were
produced with Viscozyme L 0.2 % v/w at 55OC for 1 hour of incubation time. From 12 hours to
1 hour, factories can process 12 batches of coffee for the time of 1 batch normally, therefore
significantly increase the productivity of yellow honey coffee. This study contributed a new
method to produce finish coffee products with high quality and quantity. Yellow honey coffee
process will significantly increase financial benefit to the country's coffee industry. | en_US |
