Cancer-preventing anticancer instant coffee and a preparing method thereof

Abstract

The invention discloses an anti-cancer and anti-cancer instant coffee, which is made of the following raw materials in parts by weight: 100-200 raw Arabica beans, 10-20 black tomatoes, 4-8 bitter melons, 2-4 wheat seedlings, Purple cabbage 3-6, water chestnut shell 1-2, ashitaba 1-2, buckwheat kernel 3-6, angelica head 1-2, coffee peel 15-30, skimmed milk powder 20-40, trehalose 25-50; finished product instant Coffee is added a lot of raw materials with anti-cancer and anti-cancer effects, which is more nutritious. The rich coffee aroma is mixed with elegant fragrance. When drinking, it is sweet and delicious, with a mellow taste, refreshing, and no residue. The health value is more significant, and it has a broad market. prospect.

Description

technical field [0001] The invention relates to the technical field of health-care coffee, in particular to an anti-cancer and anti-cancer instant coffee and a preparation method thereof. Background technique [0002] The traditional Chinese medicine Angelica nourishes blood to nourish the liver, activates blood to open the heart and veins, and clears bowels to benefit the intestines. It is mainly used for symptoms such as blood deficiency and chlorosis, irregular menstruation, abdominal pain due to deficiency and cold, and intestinal dryness and constipation. Modern research shows that the main active ingredients of Angelica are: Water-soluble angelica crude polysaccharide, ferulic acid and volatile oil are mainly extracted by water extraction, alkali extraction and other methods. The process is simple and backward, so that the yield and purity of angelica active ingredients are low; green coffee beans have no aroma, only after roasting and heating. The characteristic aroma...

AI Technical Summary

Problems solved by technology

[0002] The traditional Chinese medicine Angelica nourishes the blood to nourish the liver, activates the blood to open the heart, and laxes the intestines to benefit the intestines. The water-soluble crude polysaccharides, ferulic acid and volatile oil of Angelica sinensis are mainly extracted by water extraction, alkali extraction, etc. The process is simple and backward, so that the yield and purity of active ingredients of Angelica sinensis are low; green coffee beans have no aroma, and can only be used after roasting and heating. The amino acid and reducing sugar in coffee undergo Maillard reaction and caramelization reaction to produce the characteristic aroma of coffee. The traditional roasting process describes the degree of roasting through the color change of coffee beans during the roasting process, such as lightness, medium and depth. , but in fact the color of coffee beans cannot accurately reflect the degree of roasting, and different roasting conditions can also make coffee beans achieve the same color; for this reason, the present invention processes and extracts water-soluble components from the head of Angelica sinensis with the lowest volatile oil content, and roasts the coffee beans Improving on the basis of the process to provide a nutritious and healthy instant coffee