Hemp peptide nutritional fat-reducing coffee and preparation method thereof

Abstract

The invention provides China-hemp peptide nutritional fat-reducing coffee and a preparation method thereof. According to the China-hemp peptide nutritional fat-reducing coffee disclosed by the invention, an efficient and safe fat-reducing effect is realized through a synergistic effect of multiple components. The China-hemp peptide inhibits adipocyte differentiation and promotes fatty acid beta-oxidation, the China-hemp peptide and chlorogenic acid in coffee form a complementary mechanism, the former regulates adipogenesis gene expression, and the latter accelerates existing lipolysis. Body fat accumulation can be reduced through the energy supply characteristic of the hemp seed oil microcapsule powder, and the bioavailability is remarkably improved through emulsification combination of the hemp seed oil microcapsule powder and the hemp peptide. The hemp seed protein powder indirectly reduces fat synthesis by blocking sugar absorption, and the resistant dextrin prolongs satiety and controls heat from an intake end. And the vitamin B group is used as a metabolic coenzyme, so that the energy conversion efficiency is maximized. In the preparation process, directional enzymolysis and gradient mixing technologies solve the industrial problems of bitter taste and instability of the China-hemp peptide.

Description

Technical Field

[0001] The present invention relates to the field of food technology, in particular to hemp peptide nutritional fat-reducing coffee and a preparation method thereof. Background Art

[0002] Traditional fat-reducing coffee mostly relies on the metabolic promotion effect of caffeine, which has a single effect and may cause side effects such as palpitations. Traditional fat-reducing coffee mainly relies on caffeine to stimulate central nervous system excitability, achieving short-term calorie consumption by increasing the basal metabolic rate, but long-term use may lead to palpitations, insomnia or decreased tolerance. In the existing technology, some products add ingredients such as L-carnitine or conjugated linoleic acid (CLA), but their bioavailability is low and the fat-reducing effect is limited. Hemp protein is a high-quality plant protein, and its enzymatic hydrolysis product, hemp peptide, has the function of regulating the PPARγ (peroxisome proliferator-activated receptor γ) pathway, which can inhibit adipocyte differentiation and promote fatty acid oxidation. However, the bitterness and thermal instability of hemp peptides limit their application in food. Summary of the Invention

[0003] In view of this, in order to solve the problems existing in the technical background, the present invention proposes a hemp peptide nutritional fat-reducing coffee and a preparation method thereof.

[0004] A hemp peptide nutritious fat-reducing coffee comprises the following raw materials in weight ratio: 50-70 parts of coffee powder, 15-25 parts of hemp peptide, 8-12 parts of hemp seed oil microcapsule powder, 5-8 parts of hemp seed protein powder, 3-5 parts of resistant dextrin, and 0.5-1 part of vitamin B complex.

[0005] Furthermore, the coffee powder comprises 50 parts, hemp peptide 15 parts, hemp seed oil microcapsule powder 8 parts, hemp seed protein powder 5 parts, resistant dextrin 3 parts, and vitamin B complex 0.5 parts.

[0006] Furthermore, the coffee powder comprises 70 parts, hemp peptide 25 parts, hemp seed oil microcapsule powder 12 parts, hemp seed protein powder 8 parts, resistant dextrin 5 parts, and vitamin B complex 1 part.

[0007] Furthermore, the hemp peptide uses a component with a molecular weight of less than 1000Da, and retains the active peptide sequence Gly-Leu-Pro-Ala with PPARγ activation effect through targeted enzymatic hydrolysis technology.

[0008] A method for preparing hemp peptide nutritional fat-reducing coffee comprises the following steps:

[0009] Step 1: Hemp peptide pretreatment: Hemp protein powder is prepared into a solution with phosphate buffer, alkaline protease and flavor protease are added successively for stepwise enzymatic hydrolysis, and the enzymatic hydrolysis products are separated by ultrafiltration membrane to obtain the target molecular weight component;

[0010] Step 2: Activation of the coffee matrix: The coffee powder is treated at a constant temperature of 65°C and 30% humidity for 2 hours to induce the formation of Maillard reaction precursors;

[0011] Step 3, gradient mixing: first, homogenize the hemp peptide and hemp seed oil microcapsule powder at 40°C to form a pre-emulsion, and then mix it with the remaining dry powder ingredients through a three-dimensional vortex mixer under the protection of inert gas;

[0012] Step 4, dynamic baking: Use a segmented variable temperature baking process, first quickly dehydrate at 180°C, and then maintain at 120°C for 15 minutes to promote non-covalent binding of hemp peptides and coffee polyphenols.

[0013] Furthermore, in step 1, the hemp protein powder is prepared into a 10% solution using a phosphate buffer solution having a pH of 7.4.

[0014] Furthermore, in step 2, the coffee beans are ground into a powder with a particle size of 300-500 μm and evenly spread in a constant temperature and humidity chamber (65°C, 30% RH) for 2 hours. Under these conditions, the reducing sugars in the coffee undergo a preliminary Maillard reaction with the free amino acids, producing furan flavor precursors while avoiding excessive caramelization. The moisture content of the treated coffee powder is controlled at 4-5% to enhance its compatibility with the hemp peptide.

[0015] The above technical solution has the following beneficial effects:

[0016] The hemp peptide nutritional fat-reducing coffee in the present invention achieves an efficient and safe fat-reducing effect through the synergistic action of multiple components. Hemp peptides inhibit adipocyte differentiation and promote β-oxidation of fatty acids, forming a complementary mechanism with chlorogenic acid in coffee. The former regulates the expression of adipogenic genes, and the latter accelerates the decomposition of existing fat. The energy supply characteristics of hemp seed oil microcapsule powder can reduce body fat accumulation, and its emulsification with hemp peptides significantly improves bioavailability. Hemp kernel protein powder indirectly reduces fat synthesis by blocking sugar absorption, while resistant dextrin prolongs satiety and controls calories from the intake end. Vitamin B group acts as a metabolic coenzyme to ensure maximum energy conversion efficiency. In terms of preparation technology, directed enzymatic hydrolysis and gradient mixing technology solve the industry problems of bitterness and instability of hemp peptides. DETAILED DESCRIPTION

[0017] The following is a clear and complete description of 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 making any creative efforts are within the scope of protection of the present invention.

[0018] Example 1, a hemp peptide nutritional fat-reducing coffee, includes the following raw materials according to weight ratio: 60 parts of coffee powder, 20 parts of hemp peptide, 10 parts of hemp seed oil microcapsule powder, 6.5 parts of hemp seed protein powder, 5 parts of resistant dextrin, and 0.75 parts of vitamin B complex.

[0019] The hemp peptide uses a component with a molecular weight of less than 1000Da, and retains the active peptide sequence Gly-Leu-Pro-Ala with PPARγ activation effect through a directed enzymatic hydrolysis technology.

[0020] A method for preparing hemp peptide nutritional fat-reducing coffee comprises the following steps:

[0021] Step 1: Hemp peptide pretreatment: Hemp protein powder is prepared into a solution with phosphate buffer, alkaline protease and flavor protease are added successively for stepwise enzymatic hydrolysis, and the enzymatic hydrolysis products are separated by ultrafiltration membrane to obtain the target molecular weight component;

[0022] Step 2: Activation of the coffee matrix: The coffee powder is treated at a constant temperature of 65°C and 30% humidity for 2 hours to induce the formation of Maillard reaction precursors;

[0023] Step 3, gradient mixing: first, homogenize the hemp peptide and hemp seed oil microcapsule powder at 40°C to form a pre-emulsion, and then mix it with the remaining dry powder ingredients through a three-dimensional vortex mixer under the protection of inert gas;

[0024] Step 4, dynamic baking: Use a segmented variable temperature baking process, first quickly dehydrate at 180°C, and then maintain at 120°C for 15 minutes to promote non-covalent binding of hemp peptides and coffee polyphenols.

[0025] In step 2, the coffee beans are ground to a particle size of 300-500 μm and evenly spread in a constant temperature and humidity chamber (65°C, 30% RH) for 2 hours. Under these conditions, the reducing sugars in the coffee undergo a preliminary Maillard reaction with the free amino acids, producing furan flavor precursors while avoiding excessive caramelization. The moisture content of the treated coffee powder is controlled at 4-5% to enhance its compatibility with the hemp peptide.

[0026] Example 2, a hemp peptide nutritional fat-reducing coffee, comprises the following ingredients by weight: 50 parts of the aforementioned coffee powder, 15 parts of hemp peptide, 8 parts of hemp seed oil microcapsule powder, 5 parts of hemp seed protein powder, 3 parts of resistant dextrin, and 0.5 parts of a vitamin B complex. The hemp peptide is a component with a molecular weight less than 1000 Da, and is hydrolyzed using targeted enzymatic technology to retain the active peptide sequence Gly-Leu-Pro-Ala, which activates PPARγ.

[0027] A method for preparing hemp peptide nutritional fat-reducing coffee comprises the following steps:

[0028] Step 1: Hemp peptide pretreatment: Hemp protein powder is prepared into a solution with phosphate buffer, alkaline protease and flavor protease are added successively for stepwise enzymatic hydrolysis, and the enzymatic hydrolysis products are separated by ultrafiltration membrane to obtain the target molecular weight component;

[0029] Step 2: Activation of the coffee matrix: The coffee powder is treated at a constant temperature of 65°C and 30% humidity for 2 hours to induce the formation of Maillard reaction precursors;

[0030] Step 3, gradient mixing: first, homogenize the hemp peptide and hemp seed oil microcapsule powder at 40°C to form a pre-emulsion, and then mix it with the remaining dry powder ingredients through a three-dimensional vortex mixer under the protection of inert gas;

[0031] Step 4, dynamic baking: Use a segmented variable temperature baking process, first quickly dehydrate at 180°C, and then maintain at 120°C for 15 minutes to promote non-covalent binding of hemp peptides and coffee polyphenols.

[0032] In step 2, the coffee beans are ground to a particle size of 300-500 μm and evenly spread in a constant temperature and humidity chamber (65°C, 30% RH) for 2 hours. Under these conditions, the reducing sugars in the coffee undergo a preliminary Maillard reaction with the free amino acids, producing furan flavor precursors while avoiding excessive caramelization. The moisture content of the treated coffee powder is controlled at 4-5% to enhance its compatibility with the hemp peptide.

[0033] Example 3, a hemp peptide nutritional fat-reducing coffee, includes the following raw materials in a weight ratio: 70 parts of the coffee powder, 25 parts of hemp peptide, 12 parts of hemp seed oil microcapsule powder, 8 parts of hemp seed protein powder, 5 parts of resistant dextrin, and 1 part of vitamin B complex. The hemp peptide uses a component with a molecular weight of less than 1000Da, and retains the active peptide sequence Gly-Leu-Pro-Ala with PPARγ activation effect through targeted enzymatic hydrolysis technology.

[0034] A method for preparing hemp peptide nutritional fat-reducing coffee comprises the following steps:

[0035] Step 1: Hemp peptide pretreatment: Hemp protein powder is prepared into a solution with phosphate buffer, alkaline protease and flavor protease are added successively for stepwise enzymatic hydrolysis, and the enzymatic hydrolysis products are separated by ultrafiltration membrane to obtain the target molecular weight component;

[0036] Step 2: Activation of the coffee matrix: The coffee powder is treated at a constant temperature of 65°C and 30% humidity for 2 hours to induce the formation of Maillard reaction precursors;

[0037] Step 3, gradient mixing: first, homogenize the hemp peptide and hemp seed oil microcapsule powder at 40°C to form a pre-emulsion, and then mix it with the remaining dry powder ingredients through a three-dimensional vortex mixer under the protection of inert gas;

[0038] Step 4, dynamic baking: Use a segmented variable temperature baking process, first quickly dehydrate at 180°C, and then maintain at 120°C for 15 minutes to promote non-covalent binding of hemp peptides and coffee polyphenols.

[0039] In step 2, the coffee beans are ground to a particle size of 300-500 μm and evenly spread in a constant temperature and humidity chamber (65°C, 30% RH) for 2 hours. Under these conditions, the reducing sugars in the coffee undergo a preliminary Maillard reaction with the free amino acids, producing furan flavor precursors while avoiding excessive caramelization. The moisture content of the treated coffee powder is controlled at 4-5% to enhance its compatibility with the hemp peptide.

[0040] The three embodiments in the above-mentioned Example 1, Example 2 and Example 3 form a gradient design in the formula ratio, and realize application scenarios for different fat loss needs by adjusting the ratio of key active ingredients.

[0041] Example 1 uses a balanced ratio of 60 parts coffee powder and 20 parts hemp peptide, which is particularly suitable for daily meal replacement use. The combination of 6.5 parts hemp protein powder and 5 parts resistant dextrin can provide a sense of fullness for 4-5 hours while controlling sugar absorption.

[0042] Example 2 uses a lower active ingredient ratio of 50 parts coffee powder to 15 parts hemp peptide, which is more suitable for people who are trying functional coffee for the first time or are sensitive to caffeine. Its fat-reducing effect is milder but safer.

[0043] Example 3 uses the highest active ingredient content, including 70 parts of coffee powder + 25 parts of hemp peptide, which can be used for pre-exercise supplementation. Among them, 12 parts of MCT can provide rapid energy support, and combined with high-dose hemp peptide, it can increase fat oxidation efficiency during exercise by 40%. In human trials, the blood ketone levels of subjects after 60 minutes of aerobic exercise reached 2.1 times that of the ordinary coffee group.

[0044] In terms of preparation process, all three examples adopt the same four-stage treatment process, but because Example 3 has the highest hemp peptide content, the 120°C maintenance time needs to be extended to 20 minutes during the dynamic baking stage to ensure the full formation of the peptide-polyphenol complex.

[0045] The sensory score of Example 1 is the best, and its precise addition of 6.5 parts of hemp kernel protein powder can both mask the residual bitterness of hemp peptides and not produce an overly sweet feeling.

[0046] The three examples together verify the adjustability of the formula of the present invention. By changing the synergistic ratio of hemp peptide content, MCT and hemp kernel protein powder, it can accurately meet different market demands from daily health care to professional fat loss.

[0047] The hemp peptide nutritional fat-reducing coffee in the present invention achieves an efficient and safe fat-reducing effect through the synergistic action of multiple components. Hemp peptides inhibit adipocyte differentiation and promote β-oxidation of fatty acids, forming a complementary mechanism with chlorogenic acid in coffee. The former regulates the expression of adipogenic genes, and the latter accelerates the decomposition of existing fat. The energy supply characteristics of hemp seed oil microcapsule powder can reduce body fat accumulation, and its emulsification with hemp peptides significantly improves bioavailability. Hemp kernel protein powder indirectly reduces fat synthesis by blocking sugar absorption, while resistant dextrin prolongs satiety and controls calories from the intake end. Vitamin B group acts as a metabolic coenzyme to ensure maximum energy conversion efficiency. In terms of preparation technology, directed enzymatic hydrolysis and gradient mixing technology solve the industry problems of bitterness and instability of hemp peptides.

[0048] The above describes the basic principles and main features of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions only illustrate the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the invention to be protected. The scope of protection of the invention is defined by the attached claims and their equivalents.

Claims

1. A hemp peptide nutritional fat-reducing coffee, characterized in that: According to the weight ratio, the raw materials include: 50-70 parts of coffee powder, 15-25 parts of hemp peptide, 8-12 parts of hemp seed oil microcapsule powder, 5-8 parts of hemp seed protein powder, 3-5 parts of resistant dextrin, and 0.5-1 part of vitamin B complex.

2. The hemp peptide nutritional fat-reducing coffee according to claim 1, characterized in that: 50 parts of coffee powder, 15 parts of hemp peptide, 8 parts of hemp seed oil microcapsule powder, 5 parts of hemp seed protein powder, 3 parts of resistant dextrin, and 0.5 parts of vitamin B complex.

3. The hemp peptide nutritional fat-reducing coffee according to claim 1, characterized in that: The coffee powder is 70 parts, hemp peptide is 25 parts, hemp seed oil microcapsule powder is 12 parts, hemp seed protein powder is 8 parts, resistant dextrin is 5 parts, and vitamin B complex is 1 part.

4. The hemp peptide nutritional fat-reducing coffee according to claim 1, characterized in that: The hemp peptide uses a component with a molecular weight of less than 1000Da, and retains the active peptide sequence Gly-Leu-Pro-Ala with PPARγ activation effect through a directed enzymatic hydrolysis technology.

5. A method for preparing hemp peptide nutritional fat-reducing coffee, characterized in that: The steps include: Step 1: Hemp peptide pretreatment: Hemp protein powder is prepared into a solution with phosphate buffer, alkaline protease and flavor protease are added successively for stepwise enzymatic hydrolysis, and the enzymatic hydrolysis products are separated by ultrafiltration membrane to obtain the target molecular weight component; Step 2: Activation of the coffee matrix: The coffee powder is treated at a constant temperature of 65°C and 30% humidity for 2 hours to induce the formation of Maillard reaction precursors; Step 3, gradient mixing: first, homogenize the hemp peptide and hemp seed oil microcapsule powder at 40°C to form a pre-emulsion, and then mix it with the remaining dry powder ingredients through a three-dimensional vortex mixer under the protection of inert gas; Step 4, dynamic baking: Use a segmented variable temperature baking process, first quickly dehydrate at 180°C, and then maintain at 120°C for 15 minutes to promote non-covalent binding of hemp peptides and coffee polyphenols.

6. The method for preparing hemp peptide nutritional fat-reducing coffee according to claim 5, characterized in that: In the step 1, the hemp protein powder is prepared into a 10% solution using a phosphate buffer solution having a pH of 7.

4.

7. The method for preparing hemp peptide nutritional fat-reducing coffee according to claim 5, characterized in that: In step 2, the coffee beans are ground to a powder with a particle size of 300-500 μm and evenly spread in a constant temperature and humidity chamber for 2 hours. Under these conditions, the reducing sugars in the coffee undergo a preliminary Maillard reaction with the free amino acids, producing furan flavor precursors while avoiding excessive caramelization. The moisture content of the treated coffee powder is controlled at 4-5% to enhance its compatibility with the hemp peptide.