Maca coffee and preparation method thereof

A technology of Maca coffee and coffee, applied in the direction of coffee extraction, etc., can solve the problems that there is no precedent for the combination of Maca and coffee, and achieve the effect of preventing cancer and cardiovascular and cerebrovascular diseases, and being energetic and energetic

Inactive Publication Date: 2016-10-05
玛卡龙酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is no precedent for the combination of Maca and coffee

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Maca dried fruit is soaked in water until there is no hard core, and treated with a colloid mill to obtain a slurry, preheat the slurry to 50°C, adjust the pH with 1mol / L HCL and 1mol / L NaOH to make it at 5, add 3000U / L kg of cellulase to break the cell wall, dissolve the active substance inside, enzymatically hydrolyze for 4h, then inactivate the enzyme at 100°C for 10min, centrifuge at 8000rn for 20min, and obtain the supernatant;

[0016] (2) the supernatant is filtered through a mixed cellulose coarse filter membrane with a pore size of 0.6um to obtain a crude filtrate;

[0017] (3) add the distilled water of 1.5 times of volumes of the crude filtrate in the crude filtrate, filter with the ultrafiltration membrane of molecular cut-off 50KD to remove enzyme and undecomposed macromolecules, obtain the ultrafiltrate;

[0018] (4) The ultrafiltrate was evaporated in vacuum at 50° C., and concentrated to 2% of the original volume to obtain a concentrated solution;

...

Embodiment 2

[0022] (1) Maca dried fruit is soaked in water until there is no hard core, and treated with a colloid mill to obtain a slurry, preheat the slurry to 50°C, adjust the pH with 1mol / L HCL and 1mol / L NaOH to make it at 4, add 2000U / L Kg of cellulase breaks the cell wall, dissolves the active substance inside, enzymatically hydrolyzes for 3 hours, then inactivates the enzyme at 100°C for 10 minutes, centrifuges at 8000rn for 20 minutes, and obtains the supernatant;

[0023] (2) the supernatant is filtered through a mixed cellulose coarse filter membrane with a pore size of 0.6um to obtain a crude filtrate;

[0024] (3) Add distilled water of 1 times the volume of the crude filtrate to the crude filtrate, and filter with an ultrafiltration membrane with a molecular cut-off of 50KD to remove enzymes and undecomposed macromolecules to obtain an ultrafiltrate;

[0025] (4) The ultrafiltrate was evaporated in vacuum at 40° C., and concentrated to 1% of the original volume to obtain a c...

Embodiment 3

[0029] (1) Maca dried fruit is soaked in water until there is no hard core, and treated with a colloid mill to obtain a slurry, preheat the slurry to 60°C, adjust the pH with 1mol / L HCL and 1mol / L NaOH to make it at 6, add 3000U / L kg of cellulase to break the cell wall, dissolve the active substance inside, enzymatically hydrolyze for 6h, then inactivate the enzyme at 100°C for 10min, centrifuge at 8000rn for 20min, and obtain the supernatant;

[0030] (2) the supernatant is filtered through a mixed cellulose coarse filter membrane with a pore size of 0.6um to obtain a crude filtrate;

[0031] (3) add distilled water of 2 times the volume of the crude filtrate in the crude filtrate, and filter with an ultrafiltration membrane with a molecular cut-off of 50KD to remove enzymes and undecomposed macromolecules to obtain an ultrafiltrate;

[0032] (4) The ultrafiltrate was evaporated in vacuum at 60° C., and concentrated to 3% of the original volume to obtain a concentrated soluti...

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PUM

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Abstract

The invention relates to Maca coffee and a preparation method thereof. The coffee is prepared through mixing the following raw materials in parts by weight: 1-15 parts of a Maca extract, 30-35 parts of instant coffee powder, 3-10 parts of xylitol and 20-40 parts of non-dairy creamer. The preparation method comprises the following steps of performing enzymolysis on dried Maca fruits, performing rough filtration, performing ultrafiltration, performing concentration, performing spray drying and performing mixing. According to the Maca coffee and the preparation method thereof disclosed by the invention, a precedent of combining Maca with coffee is created, so that the Maca coffee not only has the effect of refreshing for a short term but also has the effects of nourishing and strengthening bodies and enhancing immunity for a long term; the efficacies of the Maca and the efficacies of the coffee complement and promote mutually, so that the Maca coffee has synergistic effects, people are full of physical strength and full of vitality, and the Maca coffee has the effects of delaying senescence, nourishing faces, beautifying faces and skin and preventing cancer and cardiovascular and cerebrovascular diseases. Enzymolysis and extraction technologies are adopted, so that the effective active components of the Maca are sufficiently reserved.

Description

technical field [0001] The invention relates to a solid beverage, in particular to a Maca coffee and a preparation method thereof. Background technique [0002] It is well known that coffee is a complex mixture of many compounds that combine to create the unique and pleasing aroma and taste desired by many consumers. In addition, coffee is consumed not only for its satisfying aroma but also generally for increasing short-term mental alertness, but has no long-term health benefits. [0003] Maca (MACA), a plant that grows on the plateau above 4,000 meters above sea level in the Peruvian Andes, belongs to the Brassicaceae family. It is native to the Andes mountains above 4,000 meters near Kinin and Pasco in central Peru. MACA is rich in high-unit nutrients and has the function of nourishing and strengthening the human body. People who eat it will feel energetic and energetic without fatigue; MACA can also promote metabolism, resist stress, and improve the sexual ability and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40
Inventor 张平张健张春亮
Owner 玛卡龙酒业有限公司
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