Low-sugar weight-losing coffee and preparation method thereof

Abstract

The invention relates to the technical field of weight-losing coffee, and discloses low-sugar weight-losing coffee which comprises the following components: coffee powder, inulin, resistant dextrin, polydextrose and beta glucose. The preparation method of the low-sugar weight-losing coffee comprises the following steps: step 1, weighing the coffee powder, the inulin, the resistant dextrin, the polydextrose and the beta glucan according to the weight parts for later use; 2, mixing the raw materials in the step 1 by adopting a dry mixing process; and step 3, carrying out sterilization treatment on the mixed materials. Compared with the prior art, the weight-reducing tea has the advantages that pure natural plant components are adopted, chemical synthesis additives or artificial sweeteners are not contained, the weight-reducing tea is safe and reliable to drink for a long time, and adverse reactions possibly caused by traditional weight-reducing medicines are avoided. Weight losing and slimming: through the synergistic effect of triple mechanisms of increasing satiety, reducing fat absorption and promoting fat combustion, the secretion of satiety hormones (such as GLP-1 and PYY) is promoted, and the weight losing efficiency is improved.

Description

Technical Field

[0001] The invention relates to the technical field of weight loss coffee, in particular to low-sugar weight loss coffee and a preparation method thereof. Background Art

[0002] With the changes in modern lifestyles, the incidence of obesity and related metabolic diseases (such as diabetes and hyperlipidemia) has increased year by year, becoming a global health issue. Traditional weight loss methods mainly include controlling diet, increasing exercise, and taking weight loss medications, but these methods often have certain limitations. For example, strict dietary restrictions may lead to nutritional imbalances, high-intensity exercise is difficult to maintain long-term, and some weight loss medications may cause side effects such as palpitations, insomnia, or gastrointestinal discomfort.

[0003] Coffee is widely popular in the beverage sector for its stimulating effects and potential health benefits. However, regular coffee typically contains few or no functional ingredients, limiting its potential for weight management and metabolic improvement. Furthermore, some weight loss coffee products on the market often contain artificial sweeteners or chemically synthesized ingredients, which may have adverse health effects if consumed over a long period of time. Therefore, developing a natural, safe, low-sugar weight loss coffee with multiple health benefits is crucial.

[0004] In recent years, dietary fiber has garnered widespread attention for its unique physiological functions. For example, soluble dietary fibers like inulin and resistant dextrins can increase satiety, delay gastric emptying, and regulate intestinal flora. Beta-glucan has been shown to lower cholesterol and improve blood sugar levels. Combining these functional ingredients with coffee not only preserves coffee's inherent flavor and refreshing effects, but also imparts additional health benefits, providing a convenient and safe solution for weight management.

[0005] However, there are no reports in the prior art of scientifically combining coffee with multiple functional dietary fibers and preparing low-sugar weight-loss coffee through a specific process. Therefore, the present invention fills this gap in the art by providing a low-sugar weight-loss coffee that combines weight loss, blood sugar control, and lipid-lowering effects, and a preparation method. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to overcome the above technical difficulties and provide a low-sugar weight loss coffee and a preparation method.

[0007] In order to solve the above technical problems, the technical solution provided by the present invention is:

[0008] A low-sugar weight-loss coffee comprises the following components: coffee powder, inulin, resistant dextrin, polydextrose and beta-glucose.

[0009] Furthermore, the low-sugar weight loss coffee comprises the following components in parts by weight: 1-2 grams of coffee powder, 1-2 grams of inulin, 1-2 grams of resistant dextrin, 0.5-1.5 grams of polydextrose, and 0.3-0.6 grams of beta-glucan.

[0010] Furthermore, the coffee powder is made by grinding Arabica coffee beans and is roasted to a medium degree.

[0011] Furthermore, the inulin has a degree of polymerization of 10 to 30 and is extracted from chicory roots.

[0012] Furthermore, the resistant dextrin is water-soluble dietary fiber.

[0013] Furthermore, the molecular weight of the polydextrose is 2000 to 5000 Da.

[0014] Furthermore, the beta glucan is extracted from oats with a purity of ≥80%.

[0015] A method for preparing the low-sugar weight-loss coffee comprises the following steps:

[0016] Step 1: Weigh coffee powder, inulin, resistant dextrin, polydextrose and beta-glucan according to the above weight requirements and set aside;

[0017] Step 2: Mix the raw materials in step 1 by dry mixing process for 10 to 20 minutes, and the mixing uniformity is ≥ 95%;

[0018] Step 3: Sterilize the mixed materials at a temperature of 80-90°C for 10-15 minutes;

[0019] Step 4: Packaging is for single-dose use, with a net weight of 5 to 10 grams per package.

[0020] Furthermore, the sterilization treatment adopts ultraviolet sterilization or pasteurization; the packaging is aluminum foil bag packaging, which has moisture-proof and anti-oxidation functions.

[0021] Worth mentioning:

[0022] Chlorogenic acid (CGA), a naturally occurring polyphenol compound in coffee, is widely found in coffee beans (especially unroasted beans), tea leaves, fruits, and vegetables. It is one of coffee's main active ingredients and has a variety of effects on the human body, offering both potential benefits and potential caveats. The following is a detailed analysis of the potential benefits of chlorogenic acid:

[0023] (1) Antioxidant and anti-inflammatory effects

[0024] Chlorogenic acid is a powerful antioxidant that neutralizes free radicals and reduces oxidative stress-induced cell damage, potentially slowing aging and reducing the risk of chronic inflammation. Studies have shown that its antioxidant capacity may be associated with the prevention of cardiovascular disease and certain cancers (such as liver and colon cancer).

[0025] (2) Regulating glucose metabolism and diabetes management

[0026] Inhibit glucose absorption: Chlorogenic acid can delay the absorption of sugar by the intestine and reduce the postprandial blood sugar peak.

[0027] Improved insulin sensitivity: Long-term intake may help blood sugar control in patients with type 2 diabetes (but requires combination with diet and medication).

[0028] (3) Cardiovascular protection

[0029] Lowering blood pressure: Some clinical trials have shown that chlorogenic acid may help lower blood pressure in patients with mild hypertension by promoting the production of nitric oxide.

[0030] Regulate blood lipids: May reduce the oxidation of low-density lipoprotein cholesterol (LDL-C) and improve lipid metabolism.

[0031] (4) Weight management

[0032] Chlorogenic acid may assist in fat loss by inhibiting fat absorption and promoting fat metabolism (commonly found in "green coffee extract" weight loss products), but the effects vary from person to person and need to be combined with exercise.

[0033] (5) Neuroprotection

[0034] Animal studies have shown that chlorogenic acid may reduce neuroinflammation and lower the risk of Alzheimer's and Parkinson's diseases, but human evidence is limited.

[0035] Potential impacts to note:

[0036] (1) Gastrointestinal sensitivity

[0037] High concentrations of chlorogenic acid may stimulate gastric acid secretion, and some people (such as patients with gastric ulcers and gastritis) may experience discomfort when drinking coffee on an empty stomach.

[0038] (2) Iron absorption inhibition

[0039] Chlorogenic acid combines with iron (especially plant-based non-heme iron), which may reduce the absorption rate of iron. Patients with anemia are advised to avoid drinking coffee immediately after a meal.

[0040] (3) Individual differences

[0041] Metabolic differences may cause some people to have different sensitivities to chlorogenic acid. For example, a few people may experience mild palpitations or anxiety (possibly synergistically with caffeine).

[0042] 3. Factors affecting chlorogenic acid content in coffee

[0043] Roasting degree: Lightly roasted coffee retains more chlorogenic acid (about 5-10%), while dark roasting will significantly degrade it.

[0044] Coffee varieties: Robusta beans generally have higher chlorogenic acid content than Arabica beans.

[0045] Brewing method: The dissolution rate of chlorogenic acid in cold brew coffee is lower than that in hot brewing.

[0046] 4. Recommended intake

[0047] There is no uniform standard, but the amount of chlorogenic acid (about 100-500 mg) consumed through 1-3 cups (about 300 ml / cup) of freshly ground coffee per day is generally considered safe.

[0048] Special groups (such as pregnant women and patients with severe stomach problems) need to consult a doctor.

[0049] In summary: Chlorophyll is a key component of coffee's health benefits, particularly in its antioxidant and metabolic regulation capabilities. However, caution is advised regarding potential side effects. A balanced diet (e.g., high in fruits and vegetables) can synergistically supplement other polyphenols, without excessive reliance on coffee. For targeted supplementation (e.g., weight loss or sugar control), green coffee extract can be considered, but only reputable products should be used.

[0050] The advantages of the present invention compared with the prior art are:

[0051] 1. The present invention uses pure natural plant ingredients (such as inulin, beta glucan, resistant dextrin, etc.), does not contain chemical synthetic additives or artificial sweeteners, is safe and reliable for long-term drinking, and avoids the adverse reactions that may be caused by traditional weight loss drugs.

[0052] 2. Weight loss: Through the synergistic effect of the triple mechanisms of increasing satiety, reducing fat absorption, and promoting fat burning (caffeine effect), it promotes the secretion of satiety hormones (such as GLP-1 and PYY), improves weight loss efficiency, and improves intestinal flora, which can increase daily calorie consumption by about 50-100kcal.

[0053] 3. Regulate blood sugar: Delay gastric emptying and glucose absorption, reduce postprandial blood sugar peak, suitable for diabetic patients or people with abnormal glucose metabolism.

[0054] 4. Improve blood lipids: β-glucan and dietary fiber bind to bile acid, promote cholesterol metabolism, and lower low-density lipoprotein cholesterol (LDL-C).

[0055] 5. Intestinal health: Prebiotic fiber (inulin, resistant dextrin) promotes the proliferation of beneficial bacteria, enhances intestinal barrier function, and relieves constipation.

[0056] 6. The present invention adopts a dry mixing process to avoid high temperature destruction of active ingredients, with high mixing uniformity (≥95%) and high production efficiency.

[0057] 7. Easy to use, highly adaptable, can be brewed and drunk immediately, can be dissolved in both hot and cold water, can be paired with skim milk or sugar-free plant milk to meet the taste needs of different groups of people. DETAILED DESCRIPTION

[0058] In the description of the present invention, unless otherwise specified, "a plurality of" means two or more. In addition, the term "include" and any variations thereof are intended to cover non-exclusive inclusions.

[0059] The present invention will be further described in detail below with reference to the embodiments.

[0060] When the embodiment of the present invention is implemented:

[0061] Example 1

[0062] A low-sugar weight-loss coffee comprises the following components in parts by weight: 1 gram of coffee powder, 1 gram of inulin, 1 gram of resistant dextrin, 0.5 gram of polydextrose, and 0.3 gram of beta-glucan.

[0063] The coffee powder is ground from Arabica coffee beans and roasted to a medium roast. The inulin has a degree of polymerization of 10 and is extracted from chicory root. The resistant dextrin is a water-soluble dietary fiber. The molecular weight of the polydextrose is 2000 Da. The beta glucan is extracted from oats and has a purity of ≥80%.

[0064] A method for preparing the low-sugar weight-loss coffee comprises the following steps:

[0065] Step 1: Weigh coffee powder, inulin, resistant dextrin, polydextrose and beta-glucan according to the above weight requirements and set aside;

[0066] Step 2: Mix the raw materials in step 1 using a dry mixing process for 10 minutes, with a mixing uniformity of ≥95%;

[0067] Step 3: sterilize the mixed materials at a temperature of 80°C for 10 minutes; the sterilization process may be ultraviolet sterilization or pasteurization;

[0068] Step 4: Packaging is for single-dose, with a net weight of 6 grams per package; packaging is in aluminum foil bags.

[0069] Example 2

[0070] A low-sugar weight-loss coffee comprises the following components in parts by weight: 2 grams of coffee powder, 2 grams of inulin, 2 grams of resistant dextrin, 1.5 grams of polydextrose, and 0.6 grams of beta-glucan.

[0071] The coffee powder is ground from Arabica coffee beans and roasted to a medium roast. The inulin has a degree of polymerization of 30 and is extracted from chicory root. The resistant dextrin is a water-soluble dietary fiber. The molecular weight of the polydextrose is 5000 Da. The beta glucan is extracted from oats and has a purity of ≥80%.

[0072] A method for preparing the low-sugar weight-loss coffee comprises the following steps:

[0073] Step 1: Weigh coffee powder, inulin, resistant dextrin, polydextrose and beta-glucan according to the above weight requirements and set aside;

[0074] Step 2: Mix the raw materials in step 1 by dry mixing process for 20 minutes, and the mixing uniformity is ≥95%;

[0075] Step 3: sterilize the mixed materials at a temperature of 90°C for 15 minutes; the sterilization process may be ultraviolet sterilization or pasteurization;

[0076] Step 4: Packaging is for single-dose, with a net weight of 10 grams per package; packaging is in aluminum foil bags.

[0077] When the present invention is specifically implemented:

[0078] It can be consumed directly by mixing it with hot water. Take 1 to 2 times a day, 1 pack each time. Drink it 20 minutes before meals, because dietary fiber expands when it absorbs water, which makes people feel full and eat less afterwards. It also takes a long time for the stomach to empty, so people are not easily hungry. When it enters the intestine, it will also hinder the intestinal absorption of fat. It is a good aid in controlling blood sugar, lowering cholesterol, lowering blood lipids, improving intestinal health, inhibiting the intestinal absorption of glucose, coffee is a diuretic and dehumidifying agent, increases basal metabolic rate, and promotes fat burning.

[0079] The present invention and its embodiments are described above, and such description is not restrictive. If a person skilled in the art is inspired by the above, and does not deviate from the purpose of the present invention, and designs an embodiment similar to the technical solution without creative design, it shall fall within the scope of protection of the present invention.

Claims

1. A low-sugar weight loss coffee, characterized in that: The invention comprises the following ingredients: coffee powder, inulin, resistant dextrin, polydextrose and beta-glucose.

2. The low-sugar weight loss coffee according to claim 1, characterized in that: The low-sugar weight-loss coffee comprises the following components in parts by weight: 1-2 grams of coffee powder, 1-2 grams of inulin, 1-2 grams of resistant dextrin, 0.5-1.5 grams of polydextrose, and 0.3-0.6 grams of beta-glucan.

3. The low-sugar weight loss coffee according to claim 2, characterized in that: The low-sugar weight-loss coffee comprises the following components in parts by weight: 1.5 grams of coffee powder, 1.5 grams of inulin, 1.5 grams of resistant dextrin, 1 gram of polydextrose, and 0.5 grams of beta-glucan.

4. The low-sugar weight loss coffee according to claim 1, characterized in that: The coffee powder is made by grinding Arabica coffee beans and is roasted to a medium degree.

5. The low-sugar weight loss coffee according to claim 1, characterized in that: The inulin has a polymerization degree of 10 to 30 and is extracted from chicory roots.

6. The low-sugar weight loss coffee according to claim 1, characterized in that: The resistant dextrin is water-soluble dietary fiber.

7. The low-sugar weight loss coffee according to claim 1, characterized in that: The molecular weight of the polydextrose is 2000-5000 Da.

8. The low-sugar weight loss coffee according to claim 1, characterized in that: The beta glucan is extracted from oats, with a purity of ≥80%.

9. A method for preparing low-sugar weight loss coffee according to any one of claims 1 to 8, characterized in that: The following steps are involved: Step 1: Weigh coffee powder, inulin, resistant dextrin, polydextrose and beta-glucan according to the above weight requirements and set aside; Step 2: Mix the raw materials in step 1 by dry mixing process for 10 to 20 minutes, and the mixing uniformity is ≥ 95%; Step 3: Sterilize the mixed materials at a temperature of 80-90°C for 10-15 minutes; Step 4: Packaging is for single-dose use, with a net weight of 5 to 10 grams per package.

10. The method for preparing low-sugar weight loss coffee according to claim 9, characterized in that: The sterilization treatment adopts ultraviolet sterilization or pasteurization; the packaging is aluminum foil bag packaging. It has moisture-proof and antioxidant functions. For assisting weight management, take 1 to 2 times a day, 1 pack each time; Can be mixed with skim milk or unsweetened plant milk.