太陽光模擬器於咖啡豆前處理製程之應用

咖啡是人類社會流行最為廣泛的飲品之一，也是重要經濟作物，全世界每年生產超過90億公斤的咖啡生豆。咖啡果實到咖啡生豆必須要經過一連串複雜的處理程序，而處理程序大致分成為兩類：日曬處理法、水洗處理法，這兩類處理程序各有不同的優缺點，其生產出之咖啡生豆也呈現出不同的風味。本實驗應用太陽光模擬器於咖啡日曬處理法中，探討不同曝曬模式中處理時間長短，咖啡生豆內綠原酸含量及咖啡因含量之變化，並與茂林日曬及水洗咖啡生豆進行分析比較。實驗結果顯示，持續曝曬模式下處理時間最短，相較於茂林日曬咖啡生豆處理時間減少87%；間歇曝曬(曝曬8小時休息8小時)模式，咖啡生豆內綠原酸含量為最高，為29.64±0.47 ppm，與茂林日曬咖啡生豆間有顯著差異。古坑日曬及水洗咖啡生豆經過照光實驗，照射3小時之後使咖啡生豆內綠原酸含量下降約43.05%，且含水率也呈現下降趨勢。烘焙過後每項處理法之綠原酸含量皆有下降趨勢，烘焙前保留較多綠原酸含量者，烘焙後也能保留更多綠原酸；烘焙前後咖啡因無明顯變化。太陽光模擬器明顯影響日曬處理法之處理時間，透過不同曝曬模式影響綠原酸及咖啡因含量，並使咖啡生豆能應用於不同咖啡產品中。

關鍵字

咖啡果實；咖啡生豆；日曬處理法；太陽光模擬器；綠原酸

並列摘要

Coffee is a popular beverages in human society and one of the most important economic crops around the world. The world produces more than nine billion kilograms of green coffee beans per year. Coffee fruits must go through a series of complicated processing methods for coffee production. The processing of coffee can be divided into two categories: sun process and wet process. which have their own advantages and disadvantages. Furthermore, the flavors of green coffee beans is also affected by the processing method. This study focuses on the application of solar stimulator in sun process for the pretreatment of coffee beans. The changes in processing time, chlorogenic acid content and caffeine content of different exposure modes in the sun process were discussed, and then compared with the Maolin green coffee beans produced by sun process and wet process. The study found that continuous exposure mode decreased 87% of processing time than Maolin green coffee beans by sun process; the chlorogenic acid content in green coffee beans was found highest (29.64±0.47 ppm) in 8 hour irradiation exposure mode, it had significant difference between the Maolin green coffee beans of sun process. The Gukeng green coffee beans of the sun and wet process were initiated the light experiments. After 3 hours of exposure, the chlorogenic acid content of the green coffee beans decreased about 43.05%, and the moisture content also decreased. After roasting, the chlorogenic acid content of each processing was decreased. The original green coffee beans which content the highest chlorogenic acid was also content the highest chlorogenic acid after roasted; the content of caffeine was no different after roasting. The application of solar stimulator was found to be effective to decrease the processing time compare with the sun process, the content of chlorogenic acid and caffeine would influence by different modes of exposure, and make green coffee beans to be used in different coffee products.