Chlorogenic acid sports black coffee and preparation method thereof

Abstract

The invention relates to the related field of coffee drinks, in particular to chlorogenic acid sports black coffee and a preparation method thereof, and the coffee contains freeze-dried instant coffee powder, green coffee bean extract, black ginger and cinnamon extract and Y-aminobutyric acid according to a specific proportion by weight percentage. The preparation method comprises the following steps: strictly checking and accepting the raw materials and pretreating, accurately mixing in proportion under specific temperature and humidity, fully mixing by controlling the mixing time and rotating speed, sequentially filling, packaging, detecting metal, inspecting a finished product, and finally warehousing and selling. According to the coffee, various functional components are combined with the high-quality coffee powder, so that the coffee has various health effects of resisting oxidation, resisting inflammation, regulating blood sugar and the like, and is rich in taste. The preparation method strictly controls parameters of each link, ensures stable product quality, meets the requirements of high-quality healthy drinks, and provides an innovative choice for the coffee drink market.

Description

Technical Field

[0001] The present invention relates to the field of coffee drinks, and in particular to chlorogenic acid sports black coffee and a preparation method thereof. Background Art

[0002] As people's health awareness increases, the demand for coffee drinks is no longer limited to simply refreshing the mind, but more attention is paid to its additional health benefits. As a natural compound with multiple physiological activities, chlorogenic acid has attracted much attention for its content and efficacy in coffee. At the same time, how to optimize the production process of coffee and give full play to the functional characteristics of each raw material while retaining the coffee flavor has become an important direction for the research and development of coffee products. Summary of the invention

[0003] The object of the present invention is to provide a chlorogenic acid sports black coffee and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0004] To achieve the above purpose, the present invention provides the following technical solutions: A chlorogenic acid sports black coffee, characterized in that it includes the following raw materials by weight percentage: freeze-dried instant coffee powder (70% to 80%): freeze-drying process is adopted to sublimate the water in the coffee concentrate under low temperature and low pressure conditions, so as to better retain the flavor of coffee. Cold brew coffee powder mainly uses Vietnamese and Ugandan coffee beans, which have a mellow bottom taste and lay a foundation for the rich and mellow taste of coffee drinks; green coffee bean extract (3% to 10%): imported Vietnamese green coffee beans are used as raw materials, and through advanced plant extraction, separation and drying technology, the total chlorogenic acid concentration is ≥50% (detection method HPLC). Chlorogenic acid is a natural compound that significantly improves the function of the digestive organs and can effectively slow down the process of glucose entering the blood after a meal. It also has powerful free radical scavenging and antioxidant capabilities, which can help the human body resist oxidative stress damage and maintain good health; 10% to 15% black ginger and cinnamon extracts have anti-inflammatory, antioxidant, blood sugar regulating, blood circulation and metabolism promoting effects, which complement the refreshing function of coffee and together bring consumers a variety of health-promoting effects; γ-aminobutyric acid ≧0.5%, which has the effects of calming, relieving anxiety and promoting sleep, providing consumers with a soothing and relaxing experience after drinking coffee, and is especially suitable for helping the body return to a calm state after exercise and relieving fatigue and tension caused by exercise.

[0005] Preferably, the green coffee bean extract is made from imported green coffee beans produced in Vietnam, using plant extraction, separation and drying technology, and the total chlorogenic acid concentration is ≥50%.

[0006] Preferably, the freeze-dried instant coffee powder adopts a freeze-drying process to sublimate the water in the coffee concentrate under low temperature and low pressure conditions to retain the flavor of the coffee.

[0007] Preferably, the cinnamon extract is made of Ceylon cinnamon imported from Sri Lanka, and the cinnamon extract is obtained through an extraction process, and the specific extraction steps are as follows:

[0008] Step A, hot water extraction: using production water, the temperature of which is controlled at 90°C-99°C, the Ceylon cinnamon imported from Sri Lanka is extracted three times, each extraction time being 1.5-2 hours;

[0009] Step B, concentration: Concentrate the combined extract after three extractions until the specific gravity reaches 1.10-1.15, the concentration temperature is 60°C-80°C, and the vacuum degree is maintained at 0.03-0.08Mpa;

[0010] Step C, spray drying: The concentrated liquid is treated by spray drying, the air inlet temperature is controlled at 130-190° C., and the air outlet temperature is controlled at 70-85° C. to obtain a cinnamon extract.

[0011] Preferably, the method for preparing chlorogenic acid sports black coffee is characterized by comprising the following steps:

[0012] Step 1. Raw material acceptance and pretreatment: Strictly accept the preset proportions of freeze-dried instant coffee powder, green coffee bean extract, black ginger and cinnamon extract, and γ-aminobutyric acid raw materials to check whether the quality, purity, and source of the raw materials meet the standards. For green coffee bean extract, focus on testing whether its chlorogenic acid content meets the standards; for black ginger and cinnamon extracts, review their production process records in detail to ensure that the production process is compliant and the quality is stable;

[0013] Step 2, proportion mixing: according to the raw material proportion in step 1, accurately weigh and proportion the qualified raw materials in a workshop with a temperature of 25°-28° and a humidity of 35°-40°; put the weighed raw materials into the mixing equipment for full mixing, optimize the mixing time and speed according to the raw material characteristics and equipment performance to ensure that the raw materials are mixed evenly, and after mixing, comprehensively check the density, moisture, and solubility of the mixture, and conduct professional cupping flavor testing to ensure the stability and consistency of product quality, so that every cup of coffee can present the best taste and flavor;

[0014] Step 3, filling: The evenly mixed materials are filled through the automated filling equipment, and the filling speed is strictly controlled to be 70 cans per minute. The film sealing temperature is 220°-234° to ensure that the packaging is well sealed to prevent air and moisture from entering and affecting product quality. At the same time, before filling, carefully check whether there are foreign objects on the metal rod of the feeding port to prevent any impurities from mixing into the product;

[0015] Step 4, Packaging: The filled products are packaged inside and outside. The packaging materials must be strictly inspected and stored when entering the factory to ensure the quality and safety of the packaging materials, no odor, no pollution, and good barrier properties. During the packaging process, the first inspection and random inspection every hour are carried out to check the sealing and gram weight indicators of the products to ensure that the packaging quality meets the requirements and prevent leakage and deterioration of the products during transportation and storage;

[0016] Step 5: Metal detection: The packaged products are tested with metal detection equipment to ensure that there is no metal foreign matter mixed in the products and to ensure the drinking safety of consumers;

[0017] Step 6, finished product inspection: Conduct a comprehensive inspection of the final product, including physical and chemical indicators, coffee powder content, microbial indicators, and sensory indicators. The physical and chemical indicators specifically include chlorogenic acid content and coffee powder content, and the sensory indicators include flavor, color, and solubility testing;

[0018] Step 7: Warehousing and sales: Products that pass the inspection are put into storage. The storage environment must maintain the preset temperature and humidity conditions to prevent product deterioration.

[0019] Preferably, the raw material acceptance and pretreatment are performed to detect the chlorogenic acid content, and the production process compliance and quality stability records of the ginger powder and cinnamon extract raw materials are checked.

[0020] Compared with the prior art, the beneficial effects of the present invention are as follows: the chlorogenic acid sports black coffee of the present invention is enriched with chlorogenic acid by carefully selecting and proportioning raw materials, especially the addition of high-content green coffee bean extract. The antioxidant properties of chlorogenic acid help to remove free radicals in the body and reduce the damage to cells by oxidative stress, thereby delaying the aging process and preventing the occurrence of various chronic diseases. Its effect of improving the function of the digestive organs can promote gastrointestinal motility, help digestion and absorption, and alleviate problems such as indigestion. In addition, the regulating effect of chlorogenic acid on blood sugar helps to maintain blood sugar stability, which has positive significance for diabetic patients or people who are concerned about blood sugar health.

[0021] The addition of black ginger and cinnamon extracts further enhances the health benefits of the product. The anti-inflammatory effect of black ginger can reduce the body's inflammatory response, which is helpful for relieving muscle soreness and joint inflammation after exercise; its function of improving metabolism helps to accelerate the excretion of body waste and increase energy consumption, which has a positive effect on weight management and the improvement of body functions. Cinnamon extract has anti-inflammatory and antioxidant effects, regulates blood sugar, promotes blood circulation and metabolism, and works synergistically with chlorogenic acid and ginger powder to provide consumers with all-round health support. It is especially suitable for athletes to drink before and after exercise to help improve athletic performance and promote physical recovery.

[0022] The presence of GABA brings additional benefits to consumers. In modern fast-paced life, people often face stress and anxiety. The calming, anxiety-relieving and sleep-promoting effects of GABA can help consumers maintain physical and mental balance and relaxation while enjoying the refreshing effect of coffee, avoiding excessive excitement or insomnia caused by caffeine intake. It is especially suitable for helping the body restore a calm state after exercise, relieving fatigue and tension caused by exercise, improving sleep quality, and promoting full recovery of the body.

[0023] The unique raw material ratio and production process of the present invention, while retaining the mellow flavor of coffee, give full play to the synergistic effect of various raw materials, making the taste of coffee richer and more balanced. The freeze-dried instant coffee powder uses Vietnamese and Ugandan coffee beans, which provide the coffee with a rich aroma and mellow base, laying the foundation for the high-quality taste of the product. Although green coffee bean extract is rich in chlorogenic acid, after fine processing, its taste blends perfectly with coffee without any abruptness. The addition of ginger powder and cinnamon extract not only adds a unique flavor layer to the coffee, but its spicy and sweet taste is intertwined with the bitterness of coffee to form a unique and harmonious taste, allowing consumers to experience a different flavor experience while tasting coffee. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a schematic flow chart of the preparation method of the present invention. DETAILED DESCRIPTION

[0025] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Example

[0027] See also Figure 1 The present invention provides a technical solution: a chlorogenic acid sports black coffee, characterized in that it comprises the following raw materials by weight percentage: 70% to 80% freeze-dried instant coffee powder; 3% to 10% green coffee bean extract; 10% to 15% black ginger and cinnamon extract; 0.5% to 2% γ-aminobutyric acid.

[0028] Furthermore, the green coffee bean extract is made from imported green coffee beans produced in Vietnam, using plant extraction, separation and drying technology, and the total chlorogenic acid concentration is ≥50%.

[0029] Furthermore, freeze-dried instant coffee powder uses a freeze-drying process to sublimate the water in the coffee concentrate under low temperature and low pressure conditions to retain the flavor of the coffee.

[0030] Furthermore, the cinnamon extract is made of Ceylon cinnamon imported from Sri Lanka, and the cinnamon extract is obtained through an extraction process. The specific extraction steps are as follows:

[0031] Step A, hot water extraction: using production water, the temperature of which is controlled at 90°C-99°C, the Ceylon cinnamon imported from Sri Lanka is extracted three times, each extraction time being 1.5-2 hours;

[0032] Step B, concentration: Concentrate the combined extract after three extractions until the specific gravity reaches 1.10-1.15, the concentration temperature is 60°C-80°C, and the vacuum degree is maintained at 0.03-0.08Mpa;

[0033] Step C, spray drying: The concentrated liquid is treated by spray drying, and the air inlet temperature is controlled at 130-190°C and the air outlet temperature is controlled at 70-85°C to obtain cinnamon extract.

[0034] Furthermore, the preparation method of chlorogenic acid sports black coffee is characterized by comprising the following steps:

[0035] Step 1. Raw material acceptance and pretreatment: Strictly accept the preset proportions of freeze-dried instant coffee powder, green coffee bean extract, ginger powder, black ginger and cinnamon extract, and γ-aminobutyric acid raw materials to check whether the quality, purity, and source of the raw materials meet the standards. For green coffee bean extract, focus on testing whether its chlorogenic acid content meets the standards; for ginger powder and cinnamon extract, review their production process records in detail to ensure that the production process is compliant and the quality is stable;

[0036] Step 2, proportion mixing: according to the raw material proportion in step 1, accurately weigh and proportion the qualified raw materials in a workshop with a temperature of 25°-28° and a humidity of 35°-40°; put the weighed raw materials into the mixing equipment for full mixing, optimize the mixing time and speed according to the raw material characteristics and equipment performance to ensure that the raw materials are mixed evenly, and after mixing, comprehensively check the density, moisture, and solubility of the mixture, and conduct professional cupping flavor testing to ensure the stability and consistency of product quality, so that every cup of coffee can present the best taste and flavor;

[0037] Step 3, filling: The evenly mixed materials are filled through the automated filling equipment, and the filling speed is strictly controlled to be 70 cans per minute. The film sealing temperature is 220°-234° to ensure that the packaging is well sealed to prevent air and moisture from entering and affecting product quality. At the same time, before filling, carefully check whether there are foreign objects on the metal rod of the feeding port to prevent any impurities from mixing into the product;

[0038] Step 4, Packaging: The filled products are packaged inside and outside. The packaging materials must be strictly inspected and stored when entering the factory to ensure the quality and safety of the packaging materials, no odor, no pollution, and good barrier properties. During the packaging process, the first inspection and random inspection every hour are carried out to check the sealing and gram weight indicators of the products to ensure that the packaging quality meets the requirements and prevent leakage and deterioration of the products during transportation and storage;

[0039] Step 5: Metal detection: The packaged products are tested with metal detection equipment to ensure that there is no metal foreign matter mixed in the products and to ensure the drinking safety of consumers;

[0040] Step 6, finished product inspection: Conduct a comprehensive inspection of the final product, including physical and chemical indicators, coffee powder content, microbial indicators, and sensory indicators. The physical and chemical indicators specifically include chlorogenic acid content and coffee powder content, and the sensory indicators include flavor, color, and solubility testing;

[0041] Step 7: Storage and sales: Products that pass the inspection are stored in the warehouse. The storage environment must maintain the preset temperature and humidity conditions to prevent product deterioration.

[0042] Furthermore, the raw material acceptance and pretreatment are tested for chlorogenic acid content, and the production process compliance and quality stability records of ginger powder and cinnamon extract raw materials are checked.

[0043] Specific, raw material preparation

[0044] Prepare 80kg of freeze-dried instant coffee powder (meeting the requirement of 70% to 80%). The coffee powder adopts freeze-drying technology, selects Vietnamese and Ugandan coffee beans, and sublimates water at low temperature and low pressure to obtain a mellow bottom taste.

[0045] Green coffee bean extract 3kg (3%~10%), imported Vietnamese green coffee beans, processed by plant extraction, separation and drying technology, total chlorogenic acid concentration ≥50% (HPLC detection), the raw material manufacturer has passed ISO9001 quality management system certification and has export qualifications.

[0046] 5kg of black ginger is provided by a 25-year industry veteran manufacturer certified by SGS. Its production plant covers an area of ​​25,000 square meters and has nearly 20 fully automatic extraction equipment. It uses alcohol extraction technology and goes through a 100,000-level clean area and 14 production links.

[0047] 5kg of cinnamon extract is made from Ceylon cinnamon imported from Sri Lanka. It is extracted, concentrated and spray-dried at a specific temperature and time. It uses water extraction technology and each extraction takes more than 6 hours.

[0048] An appropriate amount of γ-aminobutyric acid;

[0049] Production process

[0050] Raw material acceptance and pretreatment: Strictly inspect all raw materials to ensure quality. Test the chlorogenic acid content of green coffee bean extract, and check the production process records of ginger powder and cinnamon extract.

[0051] Proportional mixing: In an environment with a temperature of 25° and a humidity of 35°, use a calibrated weighing device to accurately weigh each raw material according to the above proportions, and then put it into the mixing equipment.

[0052] Mixing: Use a mixing machine to mix the raw materials thoroughly. After mixing, the density and moisture content are tested to reach the preset values, the solubility is good, and the cup flavor meets expectations.

[0053] Filling: The mixed material is filled through the filling equipment at a speed of 70 cans per minute, and the film sealing temperature is controlled at 220°. Before filling, carefully check the metal rod at the feeding port to ensure that there is no foreign matter.

[0054] Packaging: Carry out inner and outer packaging, conduct initial inspection and random inspection every hour on sealing and weight to ensure packaging quality.

[0055] Metal Detection: The product passed through the metal detection equipment and no metal foreign matter was detected.

[0056] Finished product inspection: Physical, chemical, microbiological and sensory inspections were carried out on the finished products, and all indicators met the standards. The chlorogenic acid content test results were in line with expectations.

[0057] Storage and sales: qualified products are stored in the warehouse, the storage environment temperature is 20°, and the humidity is 40%. Sales are made according to orders, and the quality of products is kept stable during transportation and sales.

[0058] The present invention has strict raw material management, and all raw materials entering the factory are carefully inspected, including quality, purity, source and other aspects. For green coffee bean extract, the chlorogenic acid content is mainly tested, and the black ginger and cinnamon extracts are taken to review the production process compliance and quality stability records to ensure that the raw materials put into production meet high standards. At the same time, some raw materials are pretreated, such as screening, appearance and odor inspection, etc., to ensure the consistency of raw material quality; rigorous filling and packaging process, the filling link strictly controls the speed (70 cans per minute) and the diaphragm sealing temperature (220°-234°), and the metal rod at the feed port is checked before filling to prevent foreign matter from mixing. During the packaging process, the packaging materials are strictly inspected and stored, and initial inspection and regular sampling are carried out during packaging to ensure that indicators such as product sealing and gram weight meet the requirements to prevent leakage and deterioration. Comprehensive quality inspection and control, including metal detection, ensure that no metal foreign matter is mixed into the product. Finished product inspection covers physical and chemical indicators (such as chlorogenic acid content, coffee powder content, etc.), microbial indicators (total colony count, Escherichia coli, etc.) and sensory indicators (flavor, color, solubility, etc.). Advanced testing equipment and scientific methods are used to ensure that all product indicators meet the standards.

[0059] The present invention has successfully developed a chlorogenic acid sports black coffee with unique flavor and rich health benefits through careful design of raw material formula and strict preparation process control, providing an innovative and high-quality choice for the coffee beverage market, and is expected to gain wide application and market recognition in the field of healthy beverages.

[0060] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A chlorogenic acid sports black coffee, characterized in that: The raw materials include the following by weight percentage: 70% to 80% of freeze-dried instant coffee powder; 3% to 10% of green coffee bean extract; 10% to 15% of black ginger and cinnamon extract; and 0.5% to 2% of gamma-aminobutyric acid.

2. The chlorogenic acid sports black coffee according to claim 1, characterized in that: The green coffee bean extract is made of imported green coffee beans produced in Vietnam, using plant extraction, separation and drying technology, and the total chlorogenic acid concentration is ≥50%.

3. The chlorogenic acid sports black coffee according to claim 1, characterized in that: The freeze-dried instant coffee powder adopts a freeze-drying process to sublimate the water in the coffee concentrate under low temperature and low pressure conditions, thereby retaining the flavor of the coffee.

4. The chlorogenic acid sports black coffee according to claim 1, characterized in that: The cinnamon extract is made of Ceylon cinnamon imported from Sri Lanka, and the cinnamon extract is obtained through an extraction process. The specific extraction steps are as follows: Step A, hot water extraction: using production water, the temperature of which is controlled at 90°C-99°C, the Ceylon cinnamon imported from Sri Lanka is extracted three times, each extraction time being 1.5-2 hours; Step B, concentration: Concentrate the combined extract after three extractions until the specific gravity reaches 1.10-1.15, the concentration temperature is 60°C-80°C, and the vacuum degree is maintained at 0.03-0.08Mpa; Step C, spray drying: The concentrated liquid is treated by spray drying, the air inlet temperature is controlled at 130-190° C., and the air outlet temperature is controlled at 70-85° C. to obtain a cinnamon extract.

5. The method for preparing chlorogenic acid sports black coffee according to claims 1-4, characterized in that: The following steps are involved: Step 1. Raw material acceptance and pretreatment: Strictly accept the preset proportions of freeze-dried instant coffee powder, green coffee bean extract, black ginger and cinnamon extract, and γ-aminobutyric acid raw materials to check whether the quality, purity, and source of the raw materials meet the standards. For green coffee bean extract, focus on testing whether its chlorogenic acid content meets the standards; for black ginger and cinnamon extracts, review their production process records in detail to ensure that the production process is compliant and the quality is stable; Step 2, proportion mixing: according to the raw material proportion in step 1, accurately weigh and proportion the qualified raw materials in a workshop with a temperature of 25°-28° and a humidity of 35°-40°; put the weighed raw materials into the mixing equipment for full mixing, optimize the mixing time and speed according to the raw material characteristics and equipment performance to ensure that the raw materials are mixed evenly, and after mixing, comprehensively check the density, moisture, and solubility of the mixture, and conduct professional cupping flavor testing to ensure the stability and consistency of product quality, so that every cup of coffee can present the best taste and flavor; Step 3, filling: The evenly mixed materials are filled through the automated filling equipment, and the filling speed is strictly controlled to be 70 cans per minute. The film sealing temperature is 220°-234° to ensure that the packaging is well sealed to prevent air and moisture from entering and affecting product quality. At the same time, before filling, carefully check whether there are foreign objects on the metal rod of the feeding port to prevent any impurities from mixing into the product; Step 4, Packaging: The filled products are packaged inside and outside. The packaging materials must be strictly inspected and stored when entering the factory to ensure the quality and safety of the packaging materials, no odor, no pollution, and good barrier properties. During the packaging process, the first inspection and random inspection every hour are carried out to check the sealing and gram weight indicators of the products to ensure that the packaging quality meets the requirements and prevent leakage and deterioration of the products during transportation and storage. Step 5: Metal detection: The packaged products are tested with metal detection equipment to ensure that there is no metal foreign matter mixed in the products and to ensure the drinking safety of consumers; Step 6, finished product inspection: Conduct a comprehensive inspection of the final product, including physical and chemical indicators, coffee powder content, microbiological indicators, and sensory indicators. The physical and chemical indicators specifically include chlorogenic acid content and coffee powder content, and the sensory indicators include flavor, color, and solubility testing; Step 7: Warehousing and sales: Products that pass the inspection are put into storage. The storage environment must maintain the preset temperature and humidity conditions to prevent product deterioration.

6. The method for preparing chlorogenic acid sports black coffee according to claim 1, characterized in that: The raw material acceptance and pretreatment are carried out to test the chlorogenic acid content, and the production process compliance and quality stability records of the black ginger and cinnamon extract raw materials are checked.

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