Cistanche deserticola instant coffee and preparation method thereof

Abstract

The invention discloses instant cistanche coffee and a preparation method thereof. The instant cistanche coffee comprises the following components in percentage by weight: 10%-15% of desert cistanche extract, 20%-30% of coffee bean extract, 18%-27% of maltodextrin, 10%-20% of non-dairy creamer, 10%-20% of skim milk powder and 20%-30% of powdered sugar. The cistanche deserticola instant coffee disclosed by the invention selects desert cistanche deserticola, moderately and severely baked coffee beans, maltodextrin, non-dairy creamer, skim milk powder and powdered sugar as raw and auxiliary materials of the cistanche deserticola instant coffee, and the formula of the cistanche deserticola instant coffee is optimally determined by D-optimal mixing design, so that the cistanche deserticola instant coffee is scientific and reasonable, has unique taste, has the characteristic flavor of cistanche deserticola, and can be used for large-scale production.

Description

technical field [0001] The invention belongs to the field of functional beverage and food production, and in particular relates to a cistanche instant coffee and a preparation method thereof. Background technique [0002] With the development of the economy and society, the pressure of study and work is increasing day by day. Most people's bodies are in a tired sub-health state. Coffee is a widely used refreshing drink, although it can play a temporary refreshing effect. In fact, rely on caffeine. The public's preference for caffeine also varies from person to person. Excessive caffeine intake will cause nerve dependence and damage, which has a certain damaging effect. Long-term use may lead to a vicious circle. [0003] Cistanche was first recorded in "Shen Nong's Materia Medica" and was listed as top grade. It is sweet, salty, and warm in nature. It is known as "desert ginseng" and has important medicinal and edible values. Modern pharmacological studies have shown that ...

AI Technical Summary

Problems solved by technology

The patent with the publication number CN106509289A proposes a Cistanche coffee formula, which consists of 10-25% Cistanche extract, 25-35% instant coffee powder, 5-10% white sugar, and 30-50% non-dairy creamer. The formula is simple, However, people with loose stools cannot drink it, and it is only suitable for small-scale production, and the taste of coffee needs to be improved; at the same time, in the research and development of existing beverage formulas, it is necessary to go through a large number of experiments and repeated tests to get the optimal ratio, which takes a lot of time and requires a lot of time. The above technical problems need to be solved urgently

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