Fruit and vegetable coffee beverage and preparation process thereof

Abstract

The invention relates to the technical field of coffee, and discloses a fruit and vegetable coffee beverage. The fruit and vegetable coffee beverage comprises the following components in parts by weight: 5-20 parts of coffee beans, 0.02-0.2 part of black tea fungus liquid, 3-10 parts of polygonum biflorum, 0.05-0.2 part of melanoidin and 70-100 parts of water. The invention discloses a preparationmethod. The preparation method comprises the following steps of S1, grinding the coffee beans, performing boiling over , performing filtering to obtain coffee liquid, adding water into the polygonumbifurcatum , performing cooking, and performing filtering to obtain polygonum bifurcatum liquid; S2, adding sugar into the coffee liquid and the polygonum bifurcatum liquid obtained in the step S1, after the sugar completely dissolves, performing inoculating with the black tea fungus liquid, performing sealing with a gauze, performing primary culture and performing secondary culture treatment to obtain a fermentation stock solution, wherein primary culture is anaerobic culture, and ventilation is performed for 2-3h every day during secondary culture; S3, precipitating, adsorbing and seasoningthe stock solution obtained in the S2 to obtain the fruit and vegetable coffee beverage. The invention provides a green fermented beverage which is low in caffeine, high in nutrients, refreshing and capable of restoring physical strength.

Description

technical field [0001] The invention belongs to the technical field of coffee beverages, and in particular relates to a fruit and vegetable coffee beverage and a preparation process thereof. Background technique [0002] Coffee is one of the most widely consumed beverages in the world and has always been loved by people for its unique aroma and function. [0003] Caffeine is a key ingredient in coffee, and excessive intake can lead to adverse reactions such as headaches, fatigue, apathy, and drowsiness. These burdening effects of caffeine make consumers particularly favor low-caffeine coffee drinks. [0004] However, there are currently technical problems such as poor caffeine removal effect, single type of coffee beverage, and low nutritional value. It is urgent to research and develop a low-caffeine content refreshing green healthy drink made from coffee. Contents of the invention [0005] After a lot of research, we found that using kombucha liquid to ferment coffee b...

AI Technical Summary

Problems solved by technology

[0004] However, there are currently technical problems such as poor caffeine removal effect, single types of coffee beverages, and low nutritional value. There is an urgent need to research and develop a low-caffeine content, refreshing green healthy drink made from coffee.