Coffee beverage with modified constituents
A coffee beverage and modified technology, applied in the direction of coffee extraction, etc., can solve the problems of difficult to popularize and popularize daily food, difficult bitterness, etc., and achieve the effects of enriching health care effects, reducing side effects, and improving health level.
Inactive Publication Date: 2009-12-30
李光明
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Problems solved by technology
However, its bitter taste is difficult for most people to accept, so it is difficult to be popularized as a daily food
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment example 1
[0010] Use 95 parts of roasted coffee beans, 5 parts of the same roasted tartary buckwheat kernels, grind them into powder, and process them with a coffee machine according to the traditional method, you can get a buckwheat drink with an unusual fragrance. It tastes milder than traditional coffee
Embodiment example 2
[0012] With 80 parts of coffee beans, 20 parts of tartary buckwheat kernels, milling and processing in a traditional way, a modified coffee beverage with more tartary buckwheat taste can be obtained, which has better health care effect.
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The invention discloses a coffee beverage with modified constituents, in particular to a coffee beverage to which a small amount of bitter buckwheat constituents is added. The coffee beverage comprises 70-98 coffee and 30-2 bitter buckwheat in percentage by weight, wherein the coffee adopts well-baked coffee beans, and the bitter buckwheat adopts hulled and well-baked bitter buckwheat kernels. The modified coffee beverage is prepared by adding the bitter buckwheat which has publicly-known rich nutrient values and inhibitory action on hypertension, hyperlipemia and hyperlipidemia to a traditional pure coffee beverage to generate a favorable health function, and the match and the combination of the two foods with very similar bitterness are novel; the trace modified degree and the combination of similar tastes realize the popularization and the generalization of the coffee beverage which is not generally accepted and is practically beneficial to the health of human beings; and the addition of the bitter buckwheat constituents neutralizes and reduces the side effect of a great deal of coffee for drinking.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a composition of coffee beverage. Background technique [0002] Traditional coffee drinks are 100% coffee except adding sugar and milk when drinking. Daily drinking of coffee is a living habit of many people, especially Westerners. Known medical knowledge believes that drinking coffee for a long time or in large quantities can cause cardiovascular disease. Although there are side effects, it is almost impossible to change the traditional living habits that people have formed. As a health food, buckwheat has formed a consensus in contemporary times, and there are many buckwheat health foods based on wheat habits. However, its bitterness is difficult to be accepted by most people, so it is difficult to be popularized as daily food. Contents of the invention [0003] The purpose of the present invention is to add tartary buckwheat ingredients into traditional coffee d...
Claims
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IPC IPC(8): A23F5/40
Inventor 李光明
Owner 李光明
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