Coffee powder with agrocybe cylindracea fruiting bodies and method for preparing coffee powder

A technology for coffee powder and mushrooms, applied in the field of food processing, can solve problems such as potential safety hazards, achieve the effects of small loss of nutrients, lower uric acid levels, and easy portability and consumption

Inactive Publication Date: 2017-06-09
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, tea tree mushroom is mainly eaten as a food material, and there are few reports on the intensive processing of tea tree mushroom fruiting body. Therefore, extracting the functional components of tea tree mushroom fruiting body is one of the key research directions of researchers in recent years. Most of the ingredients are extracted with alcohol. Once there is alcohol residue, it has a certain safety hazard as a food auxiliary material

Method used

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  • Coffee powder with agrocybe cylindracea fruiting bodies and method for preparing coffee powder
  • Coffee powder with agrocybe cylindracea fruiting bodies and method for preparing coffee powder
  • Coffee powder with agrocybe cylindracea fruiting bodies and method for preparing coffee powder

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preparation example Construction

[0036] The invention provides a method for preparing tea tree mushroom fruiting body coffee powder, comprising the following steps:

[0037] Step 1: adding distilled water to the dry powder of Agrocybe sporocarp to obtain an extract, concentrating and drying the extract to obtain dry powder of water extract of Agrocybe sporocarp;

[0038] Step 2: Mix 10-15 parts by weight of coffee powder, 25-30 parts by weight of non-dairy creamer, 25-30 parts by weight of powdered sugar, and 3-5 parts by weight of the dried water extract of tea tree mushroom fruiting body obtained in step 1, and add 100 ~200 parts by weight of water is subjected to ultrasonic treatment to obtain a mixed emulsion;

[0039] Step 3: pasteurizing the mixed emulsion obtained in step 2;

[0040] Step 4: Pressurizing the pasteurized mixed emulsion in step 3, and then spray drying to obtain the finished tea tree mushroom fruiting body coffee powder.

[0041] As can be seen from the above description, the beneficia...

Embodiment 1

[0072] A method for preparing tea tree mushroom fruiting body coffee powder, comprising the following steps:

[0073] Step 1: Include the following steps:

[0074] Step A: Preparation of Agrocybe sporocarp dry powder: Screening fresh Agrocybe sporocarp, the water content of which is about 88%, freeze-drying the fresh Agrocybe sporocarp until the water content accounts for less than 4% of the mass of Agrocybe sporocarp, crushing, Cross 35 mesh sieves to obtain tea tree mushroom fruiting body dry powder, for subsequent use (sealed and placed in a desiccator);

[0075] Accurately weigh a certain amount of tea tree mushroom fruiting body dry powder, add distilled water to the tea tree mushroom fruiting body dry powder, stir and extract for 2 hours at 25°C to obtain a solid-liquid mixture, and use a decanter centrifuge to process the solid-liquid mixture Solid-liquid separation, separating the extract and residue, wherein the solid-liquid ratio of the fruiting body dry powder of t...

Embodiment 2

[0083] With embodiment 1, difference is:

[0084] In step D, the concentration temperature of the extract is 50°C, and the vacuum degree is 0.9MPa; the pre-cooling temperature of the concentrate is -50°C, and the pre-cooling time is 12h;

[0085] Step 2: Mix 15 parts by weight of coffee powder, 30 parts by weight of non-dairy creamer, 30 parts by weight of powdered sugar, and 5 parts by weight of the dry powder of the water extract of tea tree mushroom fruiting bodies obtained in step 1, and add 200 parts by weight of water for ultrasonic treatment to obtain Mixed emulsion, wherein the parameters of the ultrasonic treatment are: ultrasonic power 1.2kw, ultrasonic frequency 110kHz and ultrasonic time 30min;

[0086] The parameters of spray drying in step 4 are: pressure 150MPa, inlet temperature 130°C, outlet temperature 70°C, feed rate 12mL / min and feed temperature 60°C.

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Abstract

The invention provides coffee powder with agrocybe cylindracea fruiting bodies and a method for preparing the coffee powder. The method for preparing the coffee powder with the agrocybe cylindracea fruiting bodies includes steps of 1, adding distilled water into agrocybe cylindracea fruiting body dry powder, extracting the agrocybe cylindracea fruiting body dry powder to obtain extract liquid and concentrating and drying the extract liquid to obtain agrocybe cylindracea fruiting body water extract dry powder; 2, mixing, by weight, 10-15 parts of coffee powder, 25-30 parts of vegetable fat powder, 25-30 parts of powdered sugar and 3-5 parts of agrocybe cylindracea fruiting body water extract dry powder obtained at the step 1 with one another to obtain mixtures, adding, by weight, 100-200 parts of water into the mixtures and carrying out ultrasonic treatment on the mixtures and the water to obtain mixed emulsion; 3, carrying out pasteurization on the mixed emulsion obtained at the step 2; 4, pressurizing the mixed emulsion after pasteurization is carried out on the mixed emulsion at the step 3, and then carrying out spray drying to obtain a finished product which is the coffee powder with the agrocybe cylindracea fruiting bodies. The coffee powder with the agrocybe cylindracea fruiting bodies and the method have the advantages that the coffee powder with the agrocybe cylindracea fruiting bodies is high in polyphenol content, and antioxidant and gout prevention effects can be realized by the coffee powder with the agrocybe cylindracea fruiting bodies; the method is safe and simple, and flavor and nutrition of coffee can be improved by the aid of the method.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a tea tree mushroom fruiting body coffee powder and a preparation method thereof. Background technique [0002] As a beverage, coffee, in addition to being fragrant and delicious, also has the effects of promoting blood circulation, exciting nerves, eliminating fatigue, and improving indigestion. It is deeply loved by people and ranks first among the three major beverages in the world. However, with the development of society and the continuous improvement of people's living standards, work pressure and life tension are also increasing. People's dietary structure, nutritional status and daily habits have undergone great changes, and people's physical conditions have also changed. Corresponding changes, the incidence of obesity, high uric acid and gout are also increasing. In this regard, when people drink coffee, in addition to enjoying its natural and unique...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/14
CPCA23F5/14
Inventor 林少玲王振宇孔子浩陈小燕郑舒婷曾绍校黄志伟
Owner FUJIAN AGRI & FORESTRY UNIV
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