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Coffee substitute good without caffeine and preparation method of coffee substitute good

A substitute, caffeine technology, applied in the direction of coffee substitutes, etc., can solve the problems of no coffee product aroma, strong, mellow, thick, color, taste, taste, lack of processing methods, etc., to reduce serum cholesterol levels, Reasonable ratio of amino acids, fine powder effect

Inactive Publication Date: 2015-03-25
GUIZHOU BIJIE MOUKANG COARSE GRAIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this solution reduces the nutrient loss in tartary buckwheat products, its color, taste and taste are different from coffee products, and it does not have the aroma, concentration, mellowness, thickness and other characteristics of coffee products, so it cannot replace commercially available coffee products.
[0006] In summary, the prior art lacks a caffeine-free coffee substitute and its corresponding processing method to reduce people's dependence on coffee

Method used

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  • Coffee substitute good without caffeine and preparation method of coffee substitute good
  • Coffee substitute good without caffeine and preparation method of coffee substitute good
  • Coffee substitute good without caffeine and preparation method of coffee substitute good

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0096] formula:

[0097] Black tartary buckwheat powder 120kg, edible vegetable oil (rapeseed oil) 10kg, white sugar 8kg.

[0098] Preparation method:

[0099] (1) Mix black tartary buckwheat powder and edible vegetable oil in proportion by weight and stir well until the edible vegetable oil completely dilutes the tartary buckwheat noodles;

[0100] (2) Add white granulated sugar according to the proportion by weight, and stir evenly;

[0101] (3) Put it in a baking oven and bake at 170°C for 15 minutes;

[0102] (4) Take it out, crush it with a pulverizer, remove impurities, and sieve to obtain a finished product with a fineness of 100 mesh.

Embodiment 2

[0104] formula:

[0105] Black tartary buckwheat powder 115kg, edible vegetable oil (rapeseed oil) 9kg, white sugar 7kg.

[0106] Preparation method:

[0107] (1) Mix black tartary buckwheat powder and edible vegetable oil in proportion by weight and stir well until the edible vegetable oil completely dilutes the tartary buckwheat noodles;

[0108] (2) Add white granulated sugar according to the proportion by weight, and stir evenly;

[0109] (3) Put it in a baking oven and bake at 160°C for 14 minutes;

[0110] (4) Take it out, crush it with a pulverizer, remove impurities, and sieve to obtain a finished product with a fineness of 200 mesh.

Embodiment 3

[0112] formula:

[0113] Black tartary buckwheat powder 125kg, edible vegetable oil (rapeseed oil) 11kg, white sugar 9kg.

[0114] Preparation method:

[0115] (1) Mix black tartary buckwheat powder and edible vegetable oil in proportion by weight and stir well until the edible vegetable oil completely dilutes the tartary buckwheat noodles;

[0116] (2) Add white granulated sugar according to the proportion by weight, and stir evenly;

[0117] (3) Put it in a baking oven and bake at 190°C for 13 minutes;

[0118] (4) Take it out, crush it with a pulverizer, remove impurities, and sieve to obtain a finished product with a fineness of 150 mesh.

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Abstract

The invention discloses a coffee substitute good without caffeine and a preparation method of the coffee substitute good. The coffee substitute good is prepared from black tartary buckwheat powder, edible vegetable oil and white granulated sugar. The preparation method comprises the following steps: mixing the black tartary buckwheat powder with the edible vegetable oil according to weight portions, and sufficiently agitating until the tartary buckwheat powder is completely diluted by the edible vegetable oil; adding the white granulated sugar according to the weight portion and uniformly agitating; putting the mixture into a baking oven and baking; taking out a baked product and pulverizing by using a pulverizer; and removing impurities and sieving to obtain a finished product. The product does not contain the caffeine, and the state, color and luster, and flavor are similar with those of coffee products in the market; the product can be used for substituting the coffee to be drunk so that caffeine intoxication is avoided, the dependence on the coffee by human bodies is reduced, and the body health is facilitated; and the product also has the health effects of improving hypertension, hyperlipidemia, gastric ulcer, influenza and constipation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a caffeine-free coffee substitute and a preparation method thereof. Background technique [0002] Tartary buckwheat is known as the “three-lowering food” and has the effects of lowering blood pressure, blood sugar and blood fat. It contains 18 kinds of amino acids necessary for the human body, among which selenium is an important trace element necessary for the human body. [0003] In the prior art, tartary buckwheat and coffee components are often used as main raw materials to obtain coffee tartary buckwheat drinks, such as a method for making instant tartary buckwheat coffee disclosed in CN102100280B, a coffee drink disclosed in CN103120238A, and a coffee drink disclosed in CN102907542A. A coffee drink, a component of a modified coffee drink disclosed in CN101611754A, a compound plant functional drink disclosed in CN101978907B, and a tartary buckwheat coffee and its pro...

Claims

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Application Information

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IPC IPC(8): A23F5/44
Inventor 李睿奇
Owner GUIZHOU BIJIE MOUKANG COARSE GRAIN FOOD
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