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Coffee lotus root starch and preparation method thereof

A technology of lotus root powder and coffee, which is applied in the field of food processing, can solve the problems of not having health care function and not being able to meet consumers' health pursuits, and achieve the effect of unique flavor and convenient consumption

Inactive Publication Date: 2014-01-29
ANHUI HUAIYUAN XINTAI CEREAL & OIL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology makes beverages taste better by adding more strong notes like caffeine or vanilla that help them stay fresh longer during storage time without losing their original smell when served over hot drinking waters.

Problems solved by technology

The technical problem addressed in this patented formula relates to finding ways for making use of these materials without compromising their beneficial effects or causing negative side-effects such as harming human body if used regularly over time.

Method used

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Embodiment Construction

[0015] A kind of coffee lotus root powder is characterized in that being made from the raw material of following kilogram by weight (kg):

[0016] Lotus root 120, sugar 6, casein compound polypeptide 0.8, yeast 0.2, coffee beans 6, taro 3, triticale flour 30, black fragrant rice noodles 20, Pu'er 3, white chrysanthemum 5, Ophiopogon japonicus 2.5, dark plum 5, loofah peel 3, peanut Shell 2, Amomum 1.5, Akebia 2, Sanjiapi 1.

[0017] The preparation method of described coffee lotus root powder, comprises the following steps:

[0018] (1) Wash the taro, cut into pieces, add 15-20% water for beating, filter and remove slag to get taro juice;

[0019] (2) Put the coffee beans into the pot, stir-fry over low heat, and spray taro juice at the same time, after frying dry, take out the pot, grind into powder, add 4-5 times of water, cook for 20-25 minutes on low heat, and ultra-filter to separate the coffee Grounds and filtrate; dry the coffee grounds, add 4-5 times th...

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PUM

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Abstract

The invention relates to a coffee lotus root starch and a preparation method of the coffee lotus root starch. The coffee lotus root starch is characterized by being prepared by the following raw materials in parts by weight: 120-130 parts of lotus root, 4-6 parts of white sugar, 0.8-1 part of casein compound polypeptide, 0.1-0.2 part of yeast, 4-6 parts of coffee beans, 2-3 parts of dasheen, 25-30 parts of black wheat flour, 20-23 parts of black fragrant rice flour, 2-3 parts of Pu' er tea, 4-5 parts of white chrysanthemum, 2.5-3 parts of radix ophiopogonis, 4-5 parts of smoked plum, 2-3 parts of towel gourd peel, 1-2 parts of peanut shell, 1.5-3 parts of fructus amomi, 2-3 parts of caulis akebiae and 1-2 parts of araliaceae acanthopanax trifoliatus. The coffee lotus root starch has the rich aroma of coffee, has unique flavor after being fermented, is convenient to eat and is smooth and delicious after being brewed by boiling water; the coffee lotus root starch has the effects of nourishing yin, clearing away heat and moistening lung, promoting the circulation of qi and flavoring, harmonizing stomach and refreshing spleen, purging intense heat and promoting water, promoting blood circulation, clearing away heat and toxic materials as well as clearing damp and promoting diuresis.

Description

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Claims

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Application Information

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Owner ANHUI HUAIYUAN XINTAI CEREAL & OIL
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