Anti-fatigue functional flavor cold extraction coffee and preparation method thereof
A functional and anti-fatigue technology, applied in coffee, coffee extraction, food science, etc., can solve problems such as single taste and bitterness, and achieve the effect of unique flavor, easy absorption, high economic and social benefits and promotion value
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Embodiment 1
[0035] A red date juice coffee, comprising the following raw materials in parts by weight: 10 parts of honey, 35 parts of red date juice, 18 parts of strawberry juice, 20 parts of banana juice, 8 parts of cube sugar, 4 parts of glucose, 90 parts of mixed coffee bean powder, defatted 7 parts milk powder and purified water.
[0036] In this embodiment, the method for making anti-fatigue functional flavored cold-brewed coffee specifically includes the following steps:
[0037] S11: Weigh each raw material according to the above parts by weight;
[0038] S12: Add jujube juice into the blender, add strawberry juice and banana juice while stirring to obtain a mixed juice, use low-temperature concentration to make the water content of the mixed juice not exceed 30%, and use ultrasonic vibration for 35 minutes to obtain a concentrated mixed juice for later use;
[0039] S13: Mixing the mixed coffee bean powder and the skimmed milk powder to obtain the coffee milk mixed powder;
[00...
Embodiment 2
[0052] A red date juice coffee, comprising the following raw materials in parts by weight: 8-12 parts of honey, 40 parts of red date juice, 20 parts of strawberry juice, 22 parts of banana juice, 8 parts of cube sugar, 3 parts of glucose, and 100 parts of mixed coffee bean powder , 8 parts of skimmed milk powder and purified water.
[0053] In this embodiment, the method for making anti-fatigue functional flavored cold-brewed coffee specifically includes the following steps:
[0054] S11: Weigh each raw material according to the above parts by weight;
[0055] S12: Add jujube juice into the blender, add strawberry juice and banana juice while stirring to obtain a mixed juice, concentrate at low temperature so that the water content of the mixed juice does not exceed 30%, and use ultrasonic vibration for 40 minutes to obtain a concentrated mixed juice for later use;
[0056] S13: Mixing the mixed coffee bean powder and the skimmed milk powder to obtain the coffee milk mixed po...
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