Functional coffee liquid and preparation method thereof

Abstract

The invention discloses a functional coffee liquid and a preparation method thereof, the functional coffee liquid comprises the following components in parts by weight: 26 parts of coffee liquid, 11 parts of Chinese herbal medicine liquid, 0.8 part of cocoa powder, 0.1 part of baking soda, 0.1 part of xanthan gum and the balance of water, and the Chinese herbal medicine raw materials comprise 4 parts of Chinese yam, 6 parts of liquorice, 6 parts of ginseng, 7 parts of medlar and 8 parts of astragalus membranaceus. The temperature of low-temperature baking is 140 DEG C, and the time is 30 minutes. Preferably, the coffee powder and water are mixed according to the proportion of 1: 10, and cold extraction is performed at 4 DEG C for 20 hours. The acidity of the coffee is bright and prominent, the taste is mellow, the flavor is fresh, harmful substances possibly caused by high temperature are prevented from being generated, and the deeper the baking degree is, the heavier the charring feeling is, and the lighter the flavor of the coffee beans is; the coffee extract is rich in fragrance, sour, sweet, bitter and salty in taste, free of heavy bitter taste and scorched taste and mellow and clean in taste, the best coffee flavor can be achieved, and the coffee liquid serving as the main raw material has a long shelf life under the normal-temperature placement condition.

Description

Technical Field

[0001] The present invention relates to the technical field of coffee liquid preparation, and in particular to a functional coffee liquid and a preparation method thereof. Background Art

[0002] Coffee is an evergreen shrub native to Abyssinia in East Africa. It belongs to the genus Coffea of ​​the family Rubiaceae in the order Oleales. It grows mainly in tropical or subtropical continents or islands in America, Africa, and Asia. It forms a coffee growing belt along the equator, also known as the coffee belt. Coffee, with its unique flavor and beautifully designed coffee utensils, combined with fashion and art, quickly became popular around the world and became the second largest trade commodity in the world after oil. So far, Brazil has long been the world's largest coffee producer, accounting for about 30% of the world's coffee production; Colombia is the second largest coffee producer, accounting for about 12% of the world's coffee production.

[0003] Green coffee beans contain caffeine, trigonelline & amino acids, fats, chlorogenic acid, sugars, coffee essence, etc. The main source of coffee aroma is after the green coffee beans are roasted: small molecular weight aldehyde compounds are produced by thermal oxidation degradation of fats, which contribute to the formation of volatile heterocyclic compounds; sugars split into methylglyoxal, furfural, and 2-3-butanedione; pyrazine and oxazole are formed when pyridine is converted into N-methylnicotinic acid inner salt; coumaric acid and ferulic acid become simple hydroxyl compounds, producing a strong smell; rosin becomes simple terpenes (linalool and other components) and furans; lipids form organic matter and react with amines, amino acids and proteins to produce aromatic heterocyclic compounds. So far, there are more than 1,000 known aromas in coffee.

[0004] As people's pace of life accelerates and their attention to health continues to increase, the demand for beverages with specific functions is growing. Currently, the functions of coffee products on the market are relatively single and cannot meet the diverse needs of consumers.

[0005] Therefore, it is necessary to provide a functional coffee liquid and a preparation method thereof. Summary of the invention

[0006] In view of the problems existing in the above-mentioned prior art, the present invention provides a functional coffee liquid and a preparation method thereof, the purpose of which is to solve the above-mentioned technical problems.

[0007] In order to achieve the above-mentioned purpose, the present invention is implemented through the following technical scheme: a functional coffee liquid, the proportion of which is: 20-40 parts of coffee liquid, 10-15 parts of Chinese herbal medicine liquid, 0.7-0.85 parts of cocoa powder, 0.1-0.2 parts of baking soda, 0.05-0.1 parts of xanthan gum, and the rest is water.

[0008] Preferably, 26 parts of coffee liquid, 11 parts of Chinese herbal medicine liquid, 0.8 parts of cocoa powder, 0.1 parts of baking soda, 0.1 parts of xanthan gum, and the rest is water.

[0009] A method for preparing functional coffee liquid, according to the coffee liquid proportioning materials, the preparation method includes the preparation of cold brew coffee liquid and the preparation of Chinese herbal medicine liquid;

[0010] Preferably, the production process of cold brew coffee liquid is as follows:

[0011] Selection: Choose coffee beans with full grains, no empty shells, growth deformities, insects, or diseases;

[0012] Roasting: Roast the selected coffee beans using low-temperature roasting technology. The temperature of low-temperature roasting is 120-160℃ and the time is 20-30min. The temperature and time are precisely controlled to obtain lightly roasted coffee beans.

[0013] Grinding: Grind the roasted coffee beans and sieve them to get roasted coffee powder;

[0014] Extraction: Mix coffee powder and water in a ratio of 1:8-10, cold-brew at 1-4°C for 10-20 hours, and filter with a sieve to obtain coffee liquid;

[0015] Homogenization: Add sodium bicarbonate and xanthan gum to the coffee liquid and homogenize to obtain the coffee liquid.

[0016] Further, the production process of the Chinese herbal medicine liquid is as follows: Pretreatment: select Chinese herbal medicine raw materials of good quality, cut them into slices, weigh 3-6 parts of yam, 3-6 parts of licorice, 5-7 parts of ginseng, 6-8 parts of wolfberry, and 6-8 parts of astragalus;

[0017] Boiling: Soak the weighed Chinese medicinal materials in clean water for 4-6 hours and then boil them. Boil them over high heat and then simmer them over low heat for 40 minutes. Filter the residue and filtrate. Boil the residue twice and filter the liquid. Mix it with the filtrate filtered before to make Chinese herbal medicine liquid.

[0018] Homogenization: After the Chinese herbal liquid is cooled, pour it into the above coffee liquid, homogenize and sieve, then fill and sterilize to obtain the functional coffee liquid.

[0019] Preferably, the production process of the Chinese herbal medicine liquid is as follows: Pretreatment: The formula amount of the Chinese herbal medicine raw materials is 4 parts of yam, 6 parts of licorice, 6 parts of ginseng, 7 parts of wolfberry, and 8 parts of astragalus.

[0020] Furthermore, baking: preferably, the low-temperature baking temperature is 140° C. and the time is 30 min.

[0021] Further, extraction: preferably, coffee powder and water are mixed in a ratio of 1:10 and cold-brewed at 4°C for 20 hours.

[0022] In summary, the present invention provides a functional coffee liquid and a preparation method thereof. The functional coffee of the present invention is prepared by lightly roasting coffee beans, which not only retains the original flavor and nutrients of the coffee beans, but also makes the acidity of the coffee bright and prominent, the taste mellow and the flavor fresh, and avoids the generation of harmful substances that may be caused by high temperature. The deeper the roasting degree, the heavier the burnt feeling, and the lighter the flavor of the coffee beans themselves. The coffee extract has a rich aroma, rich sour, sweet, bitter and salty taste, no heavy bitterness and burnt taste, and a mellow and clean taste, and can achieve the best coffee flavor. The coffee liquid of the main raw material has a long shelf life under room temperature conditions. DETAILED DESCRIPTION

[0023] The present invention will be further described below in conjunction with the embodiments.

[0024] The patent of this invention invites seven professionals to evaluate the taste of functional coffee liquid to better suit the mass taste market; through different proportions of Chinese herbal liquid, different processing procedures, and different coffee bean processing procedures, functional coffee liquids with different concentrations and tastes are formulated, and the seven professionals taste and score the coffees with different flavor proportions to obtain the best tasting functional coffee liquid.

[0025] Coffee beans are preferably selected from: Dehong Hongtian Industrial Group Co., Ltd., xanthan gum is preferably selected from: Weihai Ziguang Biotechnology Development Co., Ltd., ginseng is preferably selected from: Kangmei Xinkaihe (Jilin) ​​Pharmaceutical Co., Ltd., and astragalus is preferably selected from: Lei Yunshang Pharmaceutical Co., Ltd.; other raw materials can be selected from the market, and the raw materials with better quality and fuller particles are preferred.

[0026] The implementation method is as follows:

[0027] A method for preparing functional coffee liquid, according to the coffee liquid proportioning materials, the preparation method includes the preparation of cold brew coffee liquid and the preparation of Chinese herbal medicine liquid;

[0028] Preferably, the production process of cold brew coffee liquid is as follows:

[0029] Selection: Choose coffee beans with full grains, no empty shells, growth deformities, insects, or diseases;

[0030] Roasting: Roast the selected coffee beans using low-temperature roasting technology. The temperature of low-temperature roasting is 120-160℃ and the time is 20-30min. The temperature and time are precisely controlled to obtain lightly roasted coffee beans.

[0031] Grinding: Grind the roasted coffee beans and sieve them to get roasted coffee powder;

[0032] Extraction: Mix coffee powder and water in a ratio of 1:8-10, cold-brew at 1-4°C for 10-20 hours, and filter with a sieve to obtain coffee liquid;

[0033] Homogenization: Add sodium bicarbonate and xanthan gum to the coffee liquid and homogenize to obtain the coffee liquid.

[0034] Different coffee liquids are prepared by different coffee liquid ratio materials and different process methods, as shown in Table 1:

[0035] Table 1 Coffee liquid preparation process (number of portions / g)

[0036]

[0037] From Table 3 and Table 4, we can see that:

[0038] The coffee liquid preparation process this time preferably selects the process flow marked with serial number: B7; because the coffee liquid preparation process has the characteristics of: mellow taste, suitable aroma, and unique flavor quality of coffee cold extraction liquid, the public prefers the coffee liquid preparation process B7.

[0039] Furthermore, baking: preferably, the low-temperature baking temperature is 140° C. and the time is 30 min.

[0040] Further, extraction: preferably, coffee powder and water are mixed in a ratio of 1:10 and cold-brewed at 4°C for 20 hours.

[0041] In a further embodiment, the production process of the Chinese herbal medicine liquid is as follows: Pretreatment: select Chinese herbal medicine raw materials of good quality, cut them into slices, weigh 3-6 parts of yam, 3-6 parts of licorice, 5-7 parts of ginseng, 6-8 parts of wolfberry, and 6-8 parts of astragalus;

[0042] Different Chinese herbal medicine liquids were prepared by mixing coffee liquid with different materials and different proportions of Chinese medicine, as shown in Table 2:

[0043] Table 2 Preparation ratio of Chinese herbal medicine liquid (parts / g)

[0044]

[0045] It can be seen from Tables 3 and 4 that the method for preparing the Chinese herbal liquid ratio this time preferably selects the process ratio marked with the serial number: C6; the functional coffee liquid prepared by this Chinese herbal liquid has the following characteristics: rich aroma of coffee extract, rich taste of sour, sweet, bitter and salty, no heavy bitterness and burnt taste, and a mellow and clean taste, which can achieve the best coffee flavor, neutralize the natural herbal essence, and has obvious rich nutrition, so that the color, aroma and taste of the functional coffee liquid retain the unique flavor quality, so that the public prefers this Chinese herbal liquid ratio preparation process.

[0046] It can be seen from Table 3 and Table 4 that the preparation ratio of the Chinese herbal medicine liquid is optimal, and the production process of the Chinese herbal medicine liquid is as follows: Pretreatment: The formula amount of the Chinese herbal medicine raw materials is 4 parts of yam, 6 parts of licorice, 6 parts of ginseng, 7 parts of wolfberry, and 8 parts of astragalus.

[0047] In a further embodiment, the Chinese herbal medicines with different proportions in Table 2 are boiled and processed as follows:

[0048] Boiling: Soak the weighed Chinese medicinal materials in clean water for 4-6 hours and then boil them. According to the conclusions in Table 3 and Table 4, the preferred soaking time is 5.5 hours. Boil over high heat and then boil over low heat for 40 minutes, filter to obtain the residue and filtrate, then decoct the residue for a second time, filter to obtain the medicinal liquid, and mix it with the previously filtered filtrate to obtain the Chinese herbal medicine liquid;

[0049] Homogenization: After the Chinese herbal liquid is cooled, pour it into the above coffee liquid, homogenize and sieve, then fill and sterilize to obtain the functional coffee liquid.

[0050] In a further embodiment, functional coffee liquids with different ratios and concentrations are prepared by using the above coffee liquid and Chinese herbal medicine liquid in different ratios.

[0051] The present invention is a functional coffee liquid, the proportion of which is: 20-40 parts of coffee liquid, 10-15 parts of Chinese herbal medicine liquid, 0.7-0.85 parts of cocoa powder, 0.1-0.2 parts of baking soda, 0.05-0.1 parts of xanthan gum, and the rest of water, as shown in Table 3:

[0052] Table 3 Ratio of functional coffee liquid materials (parts / g)

[0053]

[0054] From Table 4, it can be seen that in the taste analysis of the functional coffee liquid material ratios, the functional coffee liquid material ratio marked with the serial number A3 is preferred.

[0055] As can be seen from Table 3, the material ratio of A3 is: 26 parts of coffee liquid, 11 parts of Chinese herbal medicine liquid, 0.8 parts of cocoa powder, 0.1 parts of baking soda, 0.1 parts of xanthan gum, and the rest is water.

[0056] Table 4 Professional evaluation results (taste)

[0057]

[0058] Weighted swimming test in mice.

[0059] Experimental subjects: 60 4-week-old SPF male Kunming mice were selected. After one week of adaptive feeding in an animal room with a temperature of about 25 degrees and a humidity of 50%-60%, 40 mice that can swim were selected for the swimming experiment and randomly divided into 4 groups, 10 mice in each group, marked as blank group, model group, low-dose group, medium-dose group and high-dose group. Among them, the blank group was administered with pure water, while the low-dose group, medium-dose group and high-dose group were all used as formula groups, and the above three formula groups were all gavaged with the coffee liquid product prepared by A3.

[0060] Experimental method: The coffee liquid product prepared by A3 was prepared into three doses of low, medium and high, which were 2g / kg, 4g / kg and 8g / kg respectively. The three formula groups were gavaged with low, medium and high doses for four weeks. 30 minutes after the last administration of the test substance, the mice with 5% lead weight at the base of the tail were placed in a swimming box with a water depth of 30cm and a water temperature of 25±0.5℃. The time when the mice in each group sank to the water surface for 8 seconds and could not float to the surface was recorded as the swimming time of the mice.

[0061] The experimental results are as follows:

[0062]

[0063] The experimental results show that the coffee liquid product prepared by A3 can significantly prolong the weighted swimming time of mice and increase the body's activity.

[0064] The embodiments of the present invention are only used to illustrate the present invention and do not constitute a limitation on the scope of the claims. Other substantially equivalent substitutes that can be thought of by those skilled in the art are all within the protection scope of the present invention.

Claims

1. A functional coffee liquid, characterized in that: The proportions are: 20-40 parts of coffee liquid, 10-15 parts of Chinese herbal liquid, 0.7-0.85 parts of cocoa powder, 0.1-0.2 parts of baking soda, 0.05-0.1 parts of xanthan gum, and the rest is water.

2. The functional coffee liquid according to claim 1, characterized in that: 26 parts of coffee liquid, 11 parts of Chinese herbal liquid, 0.8 parts of cocoa powder, 0.1 parts of baking soda, 0.1 parts of xanthan gum, and the rest is water.

3. A method for preparing functional coffee liquid, characterized in that: According to the coffee liquid ratio material in claim 1 or 2, the preparation method thereof includes the preparation of cold brew coffee liquid and the preparation of Chinese herbal medicine liquid.

4. The method for preparing a functional coffee liquid according to claim 3, characterized in that: The production process of cold brew coffee liquid is as follows: Selection: Choose coffee beans with full grains, no empty shells, growth deformities, insects, or diseases; Roasting: Roast the selected coffee beans using low-temperature roasting technology. The temperature of low-temperature roasting is 120-160℃ and the time is 20-30min. The temperature and time are precisely controlled to obtain lightly roasted coffee beans. Grinding: Grind the roasted coffee beans and sieve them to get roasted coffee powder; Extraction: Mix coffee powder and water in a ratio of 1:8-10, cold-brew at 1-4°C for 10-20 hours, and filter with a sieve to obtain coffee liquid; Homogenization: Add sodium bicarbonate and xanthan gum to the coffee liquid and homogenize to obtain the coffee liquid.

5. The method for preparing a functional coffee liquid according to claim 4, characterized in that: The production process of Chinese herbal medicine liquid is as follows: Pretreatment: Select Chinese herbal medicine raw materials of good quality, cut them into slices, weigh 3-6 parts of yam, 3-6 parts of licorice, 5-7 parts of ginseng, 6-8 parts of wolfberry, and 6-8 parts of astragalus; Boiling: Soak the weighed Chinese medicinal materials in clean water for 4-6 hours and then boil them. Boil them over high heat and then simmer them over low heat for 40 minutes. Filter the residue and filtrate. Boil the residue twice and filter the liquid. Mix it with the filtrate filtered before to make Chinese herbal medicine liquid. Homogenization: After the Chinese herbal liquid is cooled, pour it into the above coffee liquid, homogenize and sieve, then fill and sterilize to obtain the functional coffee liquid.

6. The method for preparing a functional coffee liquid according to claim 4, characterized in that: The production process of Chinese herbal medicine liquid is as follows: Pretreatment: The formula amount of the Chinese herbal medicine raw materials is 4 parts of yam, 6 parts of licorice, 6 parts of ginseng, 7 parts of wolfberry, and 8 parts of astragalus.

7. The method for preparing a functional coffee liquid according to claim 4, characterized in that: Baking: The preferred low-temperature baking temperature is 140°C and the time is 30 minutes.

8. The method for preparing a functional coffee liquid according to claim 4, characterized in that: Extraction: Preferably, mix coffee powder and water in a ratio of 1:10 and cold brew at 4°C for 20 hours.

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