White birch water coffee composition for improving drinking experience of ice coffee

Abstract

The invention discloses a white birch water coffee composition for improving the drinking experience of ice coffee. The white birch water coffee composition is prepared from the following raw materials in parts by volume: 1 part of espresso coffee liquid and 1.5-2.5 parts of white birch water. The rest is ice blocks; the preparation process comprises the following steps: step A, placing ice cubes at the bottom of the cup; and step B, pouring the espresso coffee liquid, buffering and injecting the refrigerated white birch water, and uniformly stirring. The white birch water beverage is unique in formula and rich in natural mineral flavor, the beverage has fresh and sweet taste and natural fragrance, the white birch water containing natural polyphenol, betulin and other components is utilized, direct stimulation of ice-cold beverages to gastrointestinal tracts can be effectively relieved, meanwhile, the white birch water is naturally rich in potassium, magnesium and other electrolytes, and the health care effect is achieved. The beverage can supplement electrolyte which may be lost due to diuretic effect of caffeine, help the body maintain water balance, relieve the metabolic burden of the kidney, and overcome the technical defects of flavor dilution, gastrointestinal stimulation and electrolyte imbalance caused by excessive use of ice water in the prior art.

Description

Technical Field

[0001] This invention belongs to the field of functional beverage technology, specifically relating to a birch water coffee composition for improving the drinking experience of iced coffee. Background Technology

[0002] To achieve a refreshing taste and control costs, commercially available iced coffee drinks are generally diluted with large amounts of ice and water. While this may meet general consumption needs, it has significant drawbacks: First, melting ice excessively dilutes the coffee, resulting in a weak flavor; second, large amounts of cold liquid directly irritate the gastrointestinal tract, easily causing gastrointestinal discomfort; third, high water intake increases the metabolic burden on the kidneys and may lead to electrolyte imbalances, causing adverse reactions in some individuals. Currently, there is no effective technological solution to these problems, failing to meet market demands. Summary of the Invention

[0003] The purpose of this invention is to provide a birch water coffee composition for improving the drinking experience of iced coffee, aiming to solve the technical shortcomings of the prior art that cause flavor dilution, gastrointestinal irritation and electrolyte imbalance due to excessive use of ice water.

[0004] The technical solution for achieving the objective of this invention is a birch water coffee composition for improving the drinking experience of iced coffee, comprising raw materials in the following volume proportions:

[0005] One serving of espresso:

[0006] 1.5-2.5 parts birch water;

[0007] The remainder is ice.

[0008] The preparation process includes the following steps:

[0009] Step A: Place ice cubes at the bottom of the glass;

[0010] Step B: Pour in the espresso, then add chilled birch water and stir well.

[0011] A further preferred embodiment is that each volume fraction is 30 mL to 40 mL.

[0012] A further preferred embodiment is that the birch water processing includes the following steps:

[0013] Step A1: Collect tree sap from the trunks of birch trees that are 10-15 years old;

[0014] Step B1: Filter and refrigerate the above-mentioned tree sap at low temperature.

[0015] In step B1, the temperature of the low-temperature filtration and refrigeration is 0-4℃.

[0016] This invention has positive effects: its unique formula is not only rich in natural mineral flavor, preventing excessive dilution of coffee leaves and giving the beverage a sweet taste and natural aroma, but also utilizes birch water containing natural polyphenols and betulin, which has a soothing effect and can effectively alleviate the direct irritation of cold drinks to the gastrointestinal tract. Furthermore, birch water is naturally rich in electrolytes such as potassium and magnesium, which can replenish electrolytes that may be lost due to the diuretic effect of caffeine, helping the body maintain fluid balance and reducing the metabolic burden on the kidneys. This solves the technical shortcomings of existing technologies, such as flavor dilution, gastrointestinal irritation, and electrolyte imbalance caused by excessive use of ice water. Detailed Implementation

[0017] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0018] Example

[0019] A birch water coffee composition for improving the drinking experience of iced coffee, comprising raw materials in the following volume parts:

[0020] One serving of espresso:

[0021] 1.5-2.5 parts birch water;

[0022] The remainder is ice.

[0023] The preparation process includes the following steps:

[0024] Step A: Place ice cubes at the bottom of the glass;

[0025] Step B: Pour in the espresso, then add chilled birch water and stir well.

[0026] Each volume fraction is 30mL-40mL.

[0027] In the actual processing, the birch water processing includes the following steps:

[0028] Step A1: Collect tree sap from the trunks of birch trees that are 10-15 years old;

[0029] Step B1: Filter and refrigerate the above-mentioned tree sap at low temperature.

[0030] In step B1, the temperature of the low-temperature filtration and refrigeration is 0-4℃.

[0031] The birch trunks are collected from temperate regions between 45° and 55° north latitude, with the collection time limited to the early spring (early to mid-April) when the tree sap is naturally flowing, and are filtered and refrigerated at low temperatures (0-4°C).

[0032] The main benefits of birch tree water are concentrated in the following aspects:

[0033] Replenishes fluids and electrolytes: It is naturally rich in minerals such as potassium and magnesium, much like a natural sports drink. This is particularly helpful in balancing the body's electrolytes and relieving fatigue. This is also key to our patented solution for addressing dehydration caused by caffeine.

[0034] Anti-inflammatory and soothing: Birch water contains betulin and various polyphenols. These components are traditionally believed to have anti-inflammatory and soothing properties, helping to relieve skin discomfort or mild gastrointestinal irritation.

[0035] Antioxidant: Like many plant juices, birch water contains antioxidants that help the body fight free radical damage and are beneficial for maintaining cell health.

[0036] Promotes metabolism: Birch water is very low in calories, almost free of fat and cholesterol, making it a very healthy beverage choice. Its natural sugars also provide some energy.

[0037] Therefore, in this embodiment, by combining birch water and coffee liquid in a specific ratio, a synergistic effect of flavor and efficacy is achieved, overcoming many defects of existing iced coffee drinks.

[0038] 1. Flavor Synergy: The specific birch water used in this embodiment has a natural sweetness and mineral flavor that complements and blends with the rich flavor of coffee. Without diluting the essential aroma of coffee, it gives the beverage a richer taste and solves the problem of bland flavor caused by the large amount of ice water in traditional iced coffee.

[0039] 2. Gastrointestinal protection: The betulin and polyphenol active ingredients in birch water have natural soothing properties, which can effectively relieve the direct stimulation of the gastrointestinal mucosa by caffeine and acidic substances in coffee, significantly reducing the risk of gastrointestinal discomfort after drinking, and is especially suitable for people with sensitive gastrointestinal function.

[0040] 3. Maintaining fluid balance: In response to the potential loss of body electrolytes due to the diuretic effect of caffeine, this embodiment utilizes the natural richness of birch water in electrolytes such as potassium and magnesium. While providing an energizing effect, it replenishes electrolytes in a timely manner, helping the body maintain fluid balance and avoiding the feelings of dehydration and fatigue that may occur after drinking, thus achieving a healthier and more comfortable drinking experience.

[0041] This invention has positive effects: its unique formula is not only rich in natural mineral flavor, preventing excessive dilution of coffee leaves and giving the beverage a sweet taste and natural aroma, but also utilizes birch water containing natural polyphenols and betulin, which has a soothing effect and can effectively alleviate the direct irritation of cold drinks to the gastrointestinal tract. Furthermore, birch water is naturally rich in electrolytes such as potassium and magnesium, which can replenish electrolytes that may be lost due to the diuretic effect of caffeine, helping the body maintain fluid balance and reducing the metabolic burden on the kidneys. This solves the technical shortcomings of existing technologies, such as flavor dilution, gastrointestinal irritation, and electrolyte imbalance caused by excessive use of ice water.

[0042] The standard parts used in this embodiment can be purchased directly from the market, and the non-standard structural parts described in the instruction manual can also be processed without any doubt based on existing technical common sense. At the same time, the connection methods of each component adopt mature conventional methods in the existing technology, and the machinery, parts and equipment all adopt conventional models in the existing technology, so they will not be described in detail here.

[0043] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, these obvious variations or modifications derived from the essential spirit of the present invention still fall within the scope of protection of the present invention.

Claims

1. A birch water coffee composition for improving the drinking experience of iced coffee, characterized in that: The raw materials consist of the following parts by volume: One serving of espresso: 1.5-2.5 parts birch water; The remainder is ice. The preparation process includes the following steps: Step A: Place ice cubes at the bottom of the glass; Step B: Pour in the espresso, then add chilled birch water and stir well.

2. The birch water coffee composition for improving the drinking experience of iced coffee according to claim 1, characterized in that: Each volume fraction is 30mL-40mL.

3. The birch water coffee composition for improving the drinking experience of iced coffee according to claim 1, characterized in that: The birch water processing includes the following steps: Step A1: Collect tree sap from the trunks of birch trees that are 10-15 years old; Step B1: Filter and refrigerate the above-mentioned tree sap at low temperature.

4. The birch water coffee composition for improving the drinking experience of iced coffee according to claim 3, characterized in that: In step B1, the temperature of the low-temperature filtration and refrigeration is 0-4℃.