Effect Of Viscozyme L Concentration Incubation Duration And Temperature On Mucilage Removal In Yellow Honey Coffe Production

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.