Formula and preparation method of effervescent coffee

Abstract

The invention relates to the technical field of coffee beverage preparation, and particularly discloses a formula and a preparation method of effervescent coffee, and the formula of the effervescent coffee comprises the following raw materials: composite microcapsule coffee powder, an acid source, an alkali source, a flavor regulator, a filler and a lubricant; the preparation method of the effervescent coffee comprises the following steps: mixing the composite microcapsule coffee powder with the flavor regulator, adding the acid source, and uniformly mixing to obtain a premix 1; uniformly mixing the alkali source and the filler to obtain a premix 2, adding the premix 2 into the premix 1, adding the lubricant, uniformly mixing, and tabletting to obtain the effervescent coffee. The prepared effervescent coffee has remarkable advantages in mouth feel, flavor and functionality, is mellow and fine in mouth feel, rich and unique in flavor, excellent in stability and not prone to deterioration in the storage and transportation process. In addition, the effervescent coffee also has remarkable antioxidant activity, can effectively scavenge free radicals so as to delay senescence, and is delicious and healthy at the same time.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of coffee beverage preparation, more particularly, it relates to a formula of effervescent coffee and a preparation method thereof. BACKGROUND

[0002] Coffee, as a widely consumed beverage around the world, has various effects such as refreshing the mind and promoting metabolism, and is deeply loved by consumers. However, there are many inconveniences in the drinking process of traditional coffee. For example, freshly ground coffee requires professional equipment and complicated brewing steps, and instant coffee is convenient but has a slow dissolution speed and a single taste, which is difficult to meet the needs of consumers for high-quality coffee. In addition, traditional coffee is prone to clumping and incomplete dissolution during brewing, which affects the drinking experience.

[0003] In recent years, with the enhancement of consumers' health awareness, the demand for the healthiness of beverages is also increasing. The addition of sugar, creamer and other ingredients in traditional coffee may increase calorie intake, which is not conducive to health. Therefore, developing a convenient and healthy coffee product has become a major demand in the market. The application of effervescent technology in the food field has gradually attracted attention. Effervescent beverages can produce carbon dioxide gas through acid-base reaction, which can quickly dissolve and release abundant bubbles, not only improving the convenience of drinking, but also improving the taste. However, there is no product on the market that perfectly combines effervescent technology with coffee. The existing coffee products still have a lot of room for improvement in terms of brewing convenience and healthiness, and the taste is relatively single, which is difficult to meet the diversified needs of consumers. Therefore, the present application aims to provide a formula of effervescent coffee and a preparation method thereof, which solves the problems of inconvenient brewing, single taste and insufficient healthiness of traditional coffee through a scientific and reasonable formula and a unique preparation process, and meets the needs of consumers for high-quality, convenient and healthy coffee. SUMMARY

[0004] In order to solve the technical problems mentioned in the background art, the present application provides a formula of effervescent coffee and a preparation method thereof.

[0005] In a first aspect, the present application provides a formula of effervescent coffee, which adopts the following technical solution: A formula of effervescent coffee, comprising the following raw materials by weight: 30-40 parts of composite microcapsule coffee powder, 8-10 parts of acid source, 10-12 parts of alkali source, 1-2 parts of flavor modifier, 8-10 parts of filler and 0.5-1 parts of lubricant.

[0006] Preferably, the preparation method of the composite microcapsule coffee powder comprises the following preparation steps: Step a, disperse the composite wall material in 60-80 DEG C deionized water, stir uniformly, then get the water phase; disperse the composite coffee powder in coconut oil, add emulsifier, get the oil phase; Step b, the water phase and oil phase are mixed in a volume ratio of 4-6:1-1.2, after high pressure homogenization, spray drying is carried out, and composite microcapsule coffee powder is obtained.

[0007] Preferably, the composite wall material in step a is composed of gum arabic, whey protein and glycerol monostearate in a mass ratio of 10-12:4-6:1-3.

[0008] Preferably, the water phase in step a is composed of composite wall material and deionized water in a mass ratio of 1-3:8-10.

[0009] Preferably, the oil phase in step a is composed of composite coffee powder, coconut oil and emulsifier in a mass ratio of 20-25:45-50:1-2.

[0010] Preferably, the high pressure homogenization pressure in step b is 30-50 MPa.

[0011] Preferably, the spray drying parameters in step b are: the control inlet air temperature is 160-180℃, the outlet air temperature is 70-80℃, the atomization pressure is 0.2-0.5 MPa, and the feeding speed is 10-30 mL / min.

[0012] Preferably, the preparation method of the composite coffee powder in step b comprises the following preparation steps: Step 1, after the mango and monk fruit are cut and homogenized, 1-3% of lemon juice is added based on the volume of the homogenate, and after mixing evenly, a pre-fermentation treatment is obtained; coffee beans are broken to a particle size of 1-2 mm, and after roasting at a temperature of 180-200℃ for 20-25 min, coffee powder is obtained; Step 2, after mixing the coffee powder, the pre-fermentation treatment and deionized water, inoculate the fermentation inoculum, the aerobic fermentation temperature is 30-32℃, aerobic fermentation for 10-12h, cool to 25-28℃, anaerobic fermentation for 32-36h, when the fermentation pH is 4.0-4.2, add mint leaves, then inoculate acetic acid bacteria, after aerobic fermentation at a temperature of 28-30℃ for 10-12h, vacuum freeze-drying, and crushing, composite coffee powder is obtained.

[0013] Preferably, the mass ratio of mango and monk fruit in step 1 is 10:1-2.

[0014] Preferably, the coffee beans in step 1 are one or more of Arabica coffee beans, Robusta coffee beans and Liberica coffee beans.

[0015] Preferably, the mass ratio of coffee powder, pre-fermentation treatment, deionized water and mint leaves in step 2 is 15-25:8-10:18-20:1-4.

[0016] Preferably, the fermentation agent in step 2 is composed of Saccharomyces cerevisiae, lactic acid bacteria and Pichia pastoris with an effective viable cell number ratio of 10-15:1-3:2-4.

[0017] Preferably, the inoculation amount of the fermentation agent in step 2 is 3-5%.

[0018] Preferably, the inoculation amount of the acetic acid bacteria in step 2 is 2-3%.

[0019] Preferably, the acid source is one or more of citric acid, tartaric acid and malic acid.

[0020] Preferably, the alkali source is sodium bicarbonate and / or potassium bicarbonate.

[0021] Preferably, the flavor regulator is fructooligosaccharide and / or caramel essence.

[0022] Preferably, the filler is cyclodextrin and / or malt dextrin.

[0023] Preferably, the lubricant is one or more of magnesium stearate, carnauba wax and beeswax.

[0024] In a second aspect, the application further provides a method for preparing a formula of effervescent coffee, which adopts the following technical scheme: The method for preparing a formula of effervescent coffee comprises the following preparation steps: after mixing the composite microcapsule coffee powder and the flavor regulator, the acid source is added, and after being uniformly mixed, a premix 1 is obtained; the alkali source and the filler are uniformly mixed to obtain a premix 2, the premix 2 is added to the premix 1, the lubricant is added, and after being uniformly mixed, tabletting is performed to obtain the effervescent coffee.

[0025] In summary, the application has the following beneficial effects: The present application can protect the coffee flavor and nutritional ingredients by coating coffee powder with microcapsules, prevent caffeine and polyphenols from being oxidized during storage and transportation, resulting in poor flavor and loss of nutrients. The wall material of the microcapsule can form a protective film, effectively blocking oxygen and moisture, reducing oxidation and moisture absorption and caking, thereby maintaining the original flavor and nutritional value of the coffee, preventing the product from developing off-flavors and deterioration, and prolonging the shelf life of the product. The present application selects gum arabic, whey protein and glycerol monostearate as the wall material of the composite microcapsule. Gum arabic has excellent water solubility and emulsifying ability, can effectively encapsulate oil phase components, whey protein as a protein can form a stable emulsion structure through interfacial adsorption, glycerol monostearate can further reduce the interfacial tension of oil and water, and the synergistic effect of the three can significantly improve the stability of the emulsion, ensuring uniform dispersion of the core material during spray drying. The addition of whey protein gives the wall material a certain mechanical strength, so that the microcapsule is not easily broken during storage and processing. The composite film structure formed by gum arabic and glycerol monostearate can delay the release of the core material, especially when the effervescent coffee is dissolved, the release rate is controlled to optimize the taste, the hydrophobicity of glycerol monostearate can reduce the hygroscopicity of the wall material, reduce the influence of external moisture on the composite coffee powder, and prolong the shelf life of the product. The hydrophilic outer layer of gum arabic helps the microcapsule to disperse quickly in water.

[0026] In the process of preparing the composite coffee powder, the present application adds mango and monk fruit homogenate to the roasted coffee powder. The tropical fruit aroma of mango combined with the mogroside of monk fruit provides a natural sweetness to the coffee, reducing the use of artificial sweeteners. The dietary fibers (if gum, beta-glucan) of both can improve the smoothness of the taste. The menthol (cooling sensation) and menthone (fresh aroma) in the mint leaves are added during the fermentation period, which can neutralize the bitter taste of coffee, giving the coffee powder a fresh menthol aroma and a cooling taste, which complements the rich flavor of coffee and enhances the drinking experience. In the fermentation process, after aerobic and anaerobic fermentation by inoculating Saccharomyces cerevisiae, lactic acid bacteria and Pichia pastoris, Saccharomyces cerevisiae decomposes sugar to produce alcohol and esters, increasing the fermentation aroma of coffee. Lactic acid bacteria metabolize glucose and chlorogenic acid in coffee to produce organic acids, reducing the bitterness of coffee and imparting a slightly acidic flavor. Pichia pastoris promotes the decomposition of proteins and esters, enhancing the complexity of the flavor. After adding mint leaves and inoculating acetic acid bacteria, further organic acids such as acetic acid are generated, enhancing the acidity level. Nutrients such as vitamin B1 and B2 are also produced, while inhibiting the growth of unwanted bacteria and extending the shelf life. DETAILED DESCRIPTION

[0027] The present application is further described in detail below in conjunction with the examples.

[0028] The gum arabic (food grade) used in the examples and comparative examples of this application was purchased from Chongqing Tianrun Biological Products Co., Ltd.; whey protein (food grade) was purchased from Zhengzhou Jiuting Chemical Products Co., Ltd.; glyceryl monostearate (item number: HH5280ME7PJQ) was purchased from Jinan Shenghe Chemical Co., Ltd.; coconut oil was purchased from Shanghai Shengyue International Trade Co., Ltd.; Arabica coffee beans were purchased from Xi'an Cuiyuan Biotechnology Co., Ltd.; acetic acid bacteria (product name: Acetobacter pasteurianus, product number: B80443), brewer's yeast (product name: Saccharomyces cerevisiae, product name: B98026), lactic acid bacteria (product name: 0.5% lactose fermentation tube (lactic acid bacteria), product number: MZT082), and Pichia manshurica (product name: Pichia manshurica, product number: BMZ131972) were all purchased from Ningbo Mingzhou Biotechnology Co., Ltd.

[0029] Examples 1-3 provide a recipe for effervescent coffee and a method for making it.

[0030] Example 1 A formula for effervescent coffee includes the following ingredients in parts by weight: 30 parts of compound microcapsule coffee powder, 8 parts of acid source, 10 parts of alkali source, 1 part of flavor modifier, 8 parts of filler, and 0.5 parts of lubricant. The acid source is citric acid, the alkali source is sodium bicarbonate, the flavor modifier is caramel flavoring, the filler is maltodextrin, and the lubricant is magnesium stearate.

[0031] The preparation method of the composite microcapsule coffee powder includes the following preparation steps: Step a: Disperse the composite wall material in deionized water at 60℃ and stir at 400 rpm until homogeneous to obtain the aqueous phase; disperse the composite coffee powder in coconut oil, add emulsifier, and stir at 400 rpm until homogeneous to obtain the oil phase. The composite wall material is composed of gum arabic, whey protein, and glyceryl monostearate in a mass ratio of 10:4:1; the aqueous phase is composed of composite wall material and deionized water in a mass ratio of 1:8; and the oil phase is composed of composite coffee powder, coconut oil, and polyglycerol fatty acid esters in a mass ratio of 20:45:1. Step b: Mix the aqueous phase and oil phase at a volume ratio of 4:1, homogenize under high pressure at 30MPa, control the inlet air temperature at 160℃, the outlet air temperature at 70℃, the atomization pressure at 0.2MPa, and the feed rate at 10mL / min, and spray dry to obtain composite microcapsule coffee powder.

[0032] The preparation method of the compound coffee powder includes the following preparation steps: Step 1, mango and monk fruit with a mass ratio of 10:1 are chopped and homogenized, then 1% of lemon juice is added to the homogenate, and the mixture is uniformly mixed to obtain a pre-fermentation treatment; Arabica coffee beans are crushed to a particle size of 1 mm, and coffee powder is obtained by baking at a temperature of 180℃ for 20 min; Step 2, the coffee powder, the pre-fermentation treatment and deionized water are mixed, then the fermentation inoculum is inoculated at a inoculation amount of 3%, the aerobic fermentation temperature is 30℃, the aerobic fermentation time is 10 h, the temperature is reduced to 25℃, the anaerobic fermentation time is 32 h, when the fermentation pH is 4.0, the mint leaves are added, then the acetic acid bacteria are inoculated at a inoculation amount of 2%, the aerobic fermentation temperature is 28℃, and the aerobic fermentation time is 10 h, then vacuum freeze-drying is performed, and the mixture is crushed to obtain the composite coffee powder, wherein the mass ratio of the coffee powder, the pre-fermentation treatment, the deionized water and the mint leaves is 15:8:18:1, and the fermentation inoculum is composed of Saccharomyces cerevisiae, lactic acid bacteria and Pichia pastoris with an effective viable count ratio of 10:1:2.

[0033] A method for preparing a formula of effervescent coffee, comprising the following preparation steps: uniformly mixing composite microcapsule coffee powder and flavor modifier, then adding an acid source, uniformly mixing, obtaining premix 1; uniformly mixing an alkali source and a filler to obtain premix 2, adding premix 2 to premix 1, adding a lubricant, uniformly mixing, and then tabletting to obtain effervescent coffee, wherein the mixing speed is 300 rpm.

[0034] Example 2 An effervescent coffee formula, comprising the following raw materials by weight: composite microcapsule coffee powder 30-40 parts, acid source 9 parts, alkali source 11 parts, flavor modifier 1.5 parts, filler 9 parts and lubricant 0.8 parts, the acid source is citric acid, the alkali source is sodium bicarbonate, the flavor modifier is caramel flavor, the filler is malt dextrin, and the lubricant is magnesium stearate.

[0035] The preparation method of the composite microcapsule coffee powder comprises the following preparation steps: Step a, dispersing the composite wall material in 70℃ deionized water at a stirring speed of 500 rpm, uniformly stirring to obtain an aqueous phase; dispersing the composite coffee powder in coconut oil, adding an emulsifier, uniformly stirring at a stirring speed of 500 rpm to obtain an oil phase, wherein the composite wall material is composed of gum arabic, whey protein and glycerol monostearate with a mass ratio of 11:5:2, the aqueous phase is composed of the composite wall material and deionized water with a mass ratio of 2:9, and the oil phase is composed of the composite coffee powder, coconut oil and polyglycerol fatty acid ester with a mass ratio of 23:48:1.5; Step b, the water phase and the oil phase are mixed at a volume ratio of 5:1.1, and after high pressure homogenization at a pressure of 40 MPa, the air inlet temperature is controlled at 170℃, the air outlet temperature is 75℃, the atomization pressure is 0.4 MPa, the feeding speed is 20 mL / min, and spray drying is carried out, to obtain the composite microcapsule coffee powder.

[0036] The preparation method of the composite coffee powder comprises the following preparation steps: Step 1, the mango and monk fruit are cut and homogenized at a mass ratio of 10:1.5, then lemon juice is added at 2% of the volume of the homogenate, and the mixture is uniformly mixed to obtain a pre-fermentation treatment; the arabica coffee beans are crushed to a particle size of 1.5 mm, and then roasted at a temperature of 190℃ for 22 min to obtain coffee powder; Step 2, the coffee powder, the pre-fermentation treatment and deionized water are mixed, then inoculated with a fermentation agent at an inoculation amount of 4%, and subjected to aerobic fermentation at a temperature of 31℃ for 11 h, then cooled to 26℃ and subjected to anaerobic fermentation for 34 h, then added with mint leaves when the fermentation pH is 4.1, then inoculated with acetic acid bacteria at an inoculation amount of 2.5%, and subjected to aerobic fermentation at a temperature of 29℃ for 11 h, then vacuum freeze-dried, and crushed to obtain the composite coffee powder, wherein the mass ratio of the coffee powder, the pre-fermentation treatment, the deionized water and the mint leaves is 20:9:19:3, and the fermentation agent is composed of Saccharomyces cerevisiae, lactic acid bacteria and Pichia pastoris at an effective viable count ratio of 13:2:3.

[0037] A method for preparing a formula of effervescent coffee, comprising the following preparation steps: mixing the composite microcapsule coffee powder and the flavor modifier uniformly, then adding an acid source, and uniformly mixing to obtain a premix 1; mixing the alkali source and the filler uniformly to obtain a premix 2, adding the premix 2 to the premix 1, adding a lubricant, and uniformly mixing to obtain tablets by tabletting, to obtain the effervescent coffee, wherein the mixing speed is 400 rpm.

[0038] Example 3 An effervescent coffee formula, comprising the following raw materials by weight: 40 parts of composite microcapsule coffee powder, 10 parts of acid source, 12 parts of alkali source, 2 parts of flavor modifier, 10 parts of filler, and 1 part of lubricant, wherein the acid source is citric acid, the alkali source is sodium bicarbonate, the flavor modifier is caramel flavor, the filler is malt dextrin, and the lubricant is magnesium stearate.

[0039] The preparation method of the composite microcapsule coffee powder comprises the following preparation steps: Step a, the composite wall material is dispersed in deionized water at 80℃, and stirred at a stirring speed of 600 rpm until uniform, to obtain an aqueous phase; the composite coffee powder is dispersed in coconut oil, and an emulsifier is added, and stirred at a stirring speed of 600 rpm until uniform, to obtain an oil phase, wherein the composite wall material is composed of gum arabic, whey protein and glycerol monostearate at a mass ratio of 12:6:3, the aqueous phase is composed of the composite wall material and deionized water at a mass ratio of 3:10, and the oil phase is composed of the composite coffee powder, coconut oil and polyglycerol fatty acid ester at a mass ratio of 25:50:2; Step b, the aqueous phase and the oil phase are mixed at a volume ratio of 6:1.2, and high-pressure homogenization is performed at a pressure of 50 MPa, and then spray drying is performed by controlling the inlet air temperature to be 180℃, the outlet air temperature to be 80℃, the atomization pressure to be 0.5 MPa, and the feeding speed to be 30 mL / min, to obtain the composite microcapsule coffee powder.

[0040] The preparation method of the composite coffee powder comprises the following preparation steps: Step 1, the mango and monk fruit are cut and homogenized at a mass ratio of 10:2, and then lemon juice is added at 3% of the volume of the homogenate, and mixed until uniform, to obtain a pre-fermentation treatment; Arabica coffee beans are crushed to a particle size of 2 mm, and then roasted at a temperature of 200℃ for 25 min, to obtain coffee powder; Step 2, the coffee powder, the pre-fermentation treatment and deionized water are mixed, and then a fermentation inoculum is inoculated at an inoculation amount of 5%, and aerobic fermentation is performed at a temperature of 32℃ for 12 h, and then the temperature is lowered to 28℃, and anaerobic fermentation is performed for 36 h, and then when the fermentation pH is 4.2, mint leaves are added, and then acetic acid bacteria are inoculated at an inoculation amount of 3%, and then aerobic fermentation is performed at a temperature of 30℃ for 12 h, and then vacuum freeze-drying is performed, and then the obtained product is crushed, to obtain the composite coffee powder, wherein the mass ratio of the coffee powder, the pre-fermentation treatment, deionized water and the mint leaves is 25:10:20:4, and the fermentation inoculum is composed of Saccharomyces cerevisiae, lactic acid bacteria and Pichia pastoris at an effective viable bacterial number ratio of 15:3:4.

[0041] A preparation method of a formula of effervescent coffee, comprising the following preparation steps: the composite microcapsule coffee powder and a flavor modifier are mixed until uniform, an acid source is added, and then mixed until uniform, to obtain a premix 1; an alkali source and a filler are mixed until uniform, to obtain a premix 2, the premix 2 is added to the premix 1, a lubricant is added, and then mixed until uniform, and then tabletting is performed, to obtain the effervescent coffee, wherein the mixing speed is 500 rpm.

[0042] Comparative Example 1 An effervescent coffee formula, comprising the following raw materials in parts by weight: composite microcapsule coffee powder 30 parts, acid source 8 parts, alkali source 10 parts, flavor modifier 1 part, filler 8 parts and lubricant 0.5 parts, the acid source is citric acid, the alkali source is sodium bicarbonate, the flavor modifier is caramel flavor, the filler is malt dextrin, and the lubricant is magnesium stearate.

[0043] The preparation method of the composite coffee powder comprises the following preparation steps: Step a, the composite wall material is dispersed in deionized water at 60°C, and the stirring speed is 400 rpm. After uniform stirring, the water phase is obtained. The composite coffee powder is dispersed in coconut oil, and an emulsifier is added. After uniform stirring at a stirring speed of 400 rpm, the oil phase is obtained. The composite wall material is composed of gum arabic and glycerol monostearate in a mass ratio of 10:1. The water phase is composed of the composite wall material and deionized water in a mass ratio of 1:8. The oil phase is composed of the composite coffee powder, coconut oil, and polyglycerol fatty acid ester in a mass ratio of 20:45:1. Step b, the water phase and the oil phase are mixed in a volume ratio of 4:1, and after high-pressure homogenization at a pressure of 30 MPa, the inlet air temperature is controlled at 160°C, the outlet air temperature is 70°C, the atomization pressure is 0.2 MPa, and the feeding speed is 10 mL / min. Spray drying is carried out to obtain the composite microcapsule coffee powder.

[0044] The preparation method of the composite coffee powder comprises the following preparation steps: Step 1, after the mango and monk fruit are chopped and homogenized in a mass ratio of 10:1, 1% of lemon juice is added based on the volume of the homogenate. After uniform mixing, the pre-fermentation treatment is obtained. The arabica coffee beans are crushed to a particle size of 1 mm, and after roasting at a temperature of 180°C for 20 min, the coffee powder is obtained. Step 2, after the coffee powder, the pre-fermentation treatment, and deionized water are mixed, the fermentation inoculum is inoculated at a inoculation amount of 3%. The aerobic fermentation temperature is 30°C, the aerobic fermentation time is 10 h, the temperature is lowered to 25°C, the anaerobic fermentation time is 32 h, and when the fermentation pH is 4.0, the mint leaves are added. The acetic acid bacteria are inoculated at a inoculation amount of 2%. After aerobic fermentation at a temperature of 28°C for 10 h, vacuum freeze-drying is carried out, and after crushing, the composite coffee powder is obtained. The mass ratio of the coffee powder, the pre-fermentation treatment, deionized water, and mint leaves is 15:8:18:1. The fermentation inoculum is composed of Saccharomyces cerevisiae, lactic acid bacteria, and Pichia pastoris in a ratio of 10:1:2.

[0045] A method for making a formula of effervescent coffee, comprising the following preparation steps: after the composite microcapsule coffee powder and the flavor modifier are uniformly mixed, the acid source is added. After uniform mixing, the premix 1 is obtained. The alkali source and the filler are uniformly mixed to obtain the premix 2. The premix 2 is added to the premix 1, and the lubricant is added. After uniform mixing, the tablet is pressed to obtain the effervescent coffee. The mixing speed is 300 rpm.

[0046] Comparative Example 2 A formula of effervescent coffee, comprising the following raw materials in parts by weight: 30 parts of composite microcapsule coffee powder, 8 parts of acid source, 10 parts of alkali source, 1 part of flavor modifier, 8 parts of filler and 0.5 part of lubricant, the acid source is citric acid, the alkali source is sodium bicarbonate, the flavor modifier is caramel essence, the filler is malt dextrin and the lubricant is magnesium stearate.

[0047] The preparation method of the composite microcapsule coffee powder comprises the following steps: Step a: dispersing the composite wall material in deionized water at 60 DEG C, stirring at a speed of 400 rpm, and then obtaining a water phase; dispersing the composite coffee powder in coconut oil, adding an emulsifier, stirring at a speed of 400 rpm, and then obtaining an oil phase, wherein the composite wall material is composed of gum arabic and whey protein at a mass ratio of 10:4, the water phase is composed of the composite wall material and deionized water at a mass ratio of 1:8, and the oil phase is composed of the composite coffee powder, coconut oil and polyglycerol fatty acid ester at a mass ratio of 20:45:1; Step b: mixing the water phase and the oil phase at a volume ratio of 4:1, high-pressure homogenizing at a pressure of 30 MPa, and then performing spray drying by controlling the inlet air temperature to be 160 DEG C, the outlet air temperature to be 70 DEG C, the atomization pressure to be 0.2 MPa and the feeding speed to be 10 mL / min, to obtain the composite microcapsule coffee powder.

[0048] The preparation method of the composite coffee powder comprises the following steps: Step 1: uniformly homogenizing chopped mango and monk fruit at a mass ratio of 10:1, adding lemon juice at 1% of the volume of the homogenate, and then mixing uniformly to obtain a pre-fermentation treatment; crushing Arabica coffee beans to a particle size of 1 mm, and then baking at a temperature of 180 DEG C for 20 min to obtain coffee powder; Step 2: mixing the coffee powder, the pre-fermentation treatment and deionized water, inoculating fermentation agents at an inoculation amount of 3%, and then performing aerobic fermentation at a temperature of 30 DEG C for 10 h, cooling to 25 DEG C, anaerobic fermentation for 32 h, adding mint leaves when the fermentation pH is 4.0, inoculating acetic acid bacteria at an inoculation amount of 2%, and then performing aerobic fermentation at a temperature of 28 DEG C for 10 h, vacuum freeze-drying, and then crushing to obtain the composite coffee powder, wherein the mass ratio of the coffee powder, the pre-fermentation treatment, deionized water and mint leaves is 15:8:18:1, and the fermentation agents are composed of Saccharomyces cerevisiae, lactic acid bacteria and Pichia pastoris at an effective viable count ratio of 10:1:2.

[0049] A preparation method of a formula of effervescent coffee, comprising the following preparation steps: after the composite microcapsule coffee powder and the flavor modifier are uniformly mixed, an acid source is added, and after being uniformly mixed, a premix 1 is obtained; an alkali source and a filler are uniformly mixed to obtain a premix 2, the premix 2 is added to the premix 1, a lubricant is added, and after being uniformly mixed, tabletting is performed to obtain the effervescent coffee, wherein the mixing rotation speed is 300 rpm.

[0050] Comparative example 3 An effervescent coffee formula, comprising the following raw materials in parts by weight: composite microcapsule coffee powder 30 parts, acid source 8 parts, alkali source 10 parts, flavor modifier 1 part, filler 8 parts and lubricant 0.5 parts, the acid source is citric acid, the alkali source is sodium bicarbonate, the flavor modifier is caramel flavor, the filler is malt dextrin, and the lubricant is magnesium stearate.

[0051] The preparation method of the composite microcapsule coffee powder comprises the following preparation steps: Step a, the composite wall material is dispersed in 60 DEG C deionized water at a stirring rotation speed of 400 rpm, and after being uniformly stirred, an aqueous phase is obtained; the composite coffee powder is dispersed in coconut oil, and an emulsifier is added, and after being uniformly stirred at a stirring rotation speed of 400 rpm, an oil phase is obtained, wherein the composite wall material is composed of gum arabic, whey protein and glycerol monostearate in a mass ratio of 10:4:1, the aqueous phase is composed of the composite wall material and deionized water in a mass ratio of 1:8, and the oil phase is composed of the composite coffee powder, coconut oil and polyglycerol fatty acid ester in a mass ratio of 20:45:1; Step b, the aqueous phase and the oil phase are mixed in a volume ratio of 4:1, and after high-pressure homogenization at a pressure of 30 MPa, spray drying is performed by controlling the inlet air temperature to be 160 DEG C, the outlet air temperature to be 70 DEG C, the atomization pressure to be 0.2 MPa, and the feeding speed to be 10 mL / min to obtain the composite microcapsule coffee powder.

[0052] The preparation method of the composite coffee powder comprises the following preparation steps: Step 1, after the mango and the monk fruit are uniformly pulped in a mass ratio of 10:1, 1% of lemon juice is added based on the volume of the pulping liquid, and after being uniformly mixed, a pre-fermentation treatment is obtained; the arabica coffee beans are crushed to a particle size of 1 mm, and after being baked at a temperature of 180 DEG C for 20 min, coffee powder is obtained; Step 2, after mixing the coffee powder, pre-fermentation treatment and deionized water and mint leaves, inoculate the fermentation agent with an inoculation amount of 3%, aerobic fermentation temperature is 30℃, aerobic fermentation for 10h, cool down to 25℃, anaerobic fermentation for 32h, when the fermentation pH is 4.0, inoculate the acetic acid bacteria with an inoculation amount of 2%, aerobic fermentation for 10h at a temperature of 28℃, vacuum freeze-drying, crushing, to obtain the compound coffee powder, wherein the mass ratio of the coffee powder, pre-fermentation treatment, deionized water and mint leaves is 15:8:18:1, and the fermentation agent is composed of Saccharomyces cerevisiae, lactic acid bacteria and Pichia pastoris with an effective viable count ratio of 10:1:2.

[0053] A method for preparing a formula of effervescent coffee, comprising the following preparation steps: mixing the compound microcapsule coffee powder and the flavor modifier uniformly, then adding the acid source, and after mixing uniformly, obtaining a premix 1; mixing the alkali source and the filler uniformly to obtain a premix 2, adding the premix 2 to the premix 1, adding the lubricant, mixing uniformly, and then tabletting to obtain the effervescent coffee, wherein the mixing speed is 300 rpm.

[0054] Comparative Example 4 An effervescent coffee formula, comprising the following raw materials in parts by weight: compound microcapsule coffee powder 30 parts, acid source 8 parts, alkali source 10 parts, flavor modifier 1 part, filler 8 parts and lubricant 0.5 parts, the acid source is citric acid, the alkali source is sodium bicarbonate, the flavor modifier is caramel flavor, the filler is malt dextrin, and the lubricant is magnesium stearate.

[0055] The preparation method of the compound microcapsule coffee powder comprises the following preparation steps: Step a, disperse the compound wall material in 60℃ deionized water at a stirring speed of 400 rpm, stir uniformly to obtain an aqueous phase; disperse the compound coffee powder in coconut oil, add an emulsifier, stir uniformly at a stirring speed of 400 rpm to obtain an oil phase, wherein the compound wall material is composed of gum arabic, whey protein and glycerol monostearate with a mass ratio of 10:4:1, the aqueous phase is composed of the compound wall material and deionized water with a mass ratio of 1:8, and the oil phase is composed of the compound coffee powder, coconut oil and polyglycerol fatty acid ester with a mass ratio of 20:45:1; Step b, mix the aqueous phase and the oil phase at a volume ratio of 4:1, high-pressure homogenize at a pressure of 30 MPa, control the inlet air temperature to be 160℃, the outlet air temperature to be 70℃, the atomization pressure to be 0.2 MPa, and the feeding speed to be 10 mL / min, and then spray dry to obtain the compound microcapsule coffee powder.

[0056] The preparation method of the compound coffee powder comprises the following preparation steps: Step 1, mango and monk fruit with a mass ratio of 10:1 are cut and homogenized, then 1% of lemon juice is added, and the mixture is uniformly mixed to obtain a pre-fermentation treatment; Arabica coffee beans are crushed to a particle size of 1 mm, and then roasted at a temperature of 180℃ for 20 min to obtain coffee powder; Step 2, the coffee powder, pre-fermentation treatment and deionized water are mixed, then 3% of Saccharomyces cerevisiae is inoculated, the aerobic fermentation temperature is 30℃, the aerobic fermentation time is 10 h, the temperature is reduced to 25℃, the anaerobic fermentation time is 32 h, when the fermentation pH is 4.0, mint leaves are added, then 2% of acetic acid bacteria is inoculated, the aerobic fermentation temperature is 28℃, the aerobic fermentation time is 10 h, then vacuum freeze-drying, crushing, to obtain a composite coffee powder, wherein the mass ratio of coffee powder, pre-fermentation treatment, deionized water and mint leaves is 15:8:18:1.

[0057] A method for preparing a formula of effervescent coffee, comprising the following preparation steps: mixing composite microcapsule coffee powder and flavor modifier uniformly, then adding acid source, and uniformly mixing to obtain premix 1; mixing alkali source and filler uniformly to obtain premix 2, adding premix 2 to premix 1, adding lubricant, uniformly mixing, and then tabletting to obtain effervescent coffee, wherein the mixing speed is 300 rpm.

[0058] Comparative Example 5 An effervescent coffee formula, comprising the following raw materials by weight: composite microcapsule coffee powder 30 parts, acid source 8 parts, alkali source 10 parts, flavor modifier 1 part, filler 8 parts and lubricant 0.5 parts, the acid source is citric acid, the alkali source is sodium bicarbonate, the flavor modifier is caramel flavor, the filler is malt dextrin, and the lubricant is magnesium stearate.

[0059] The preparation method of the composite microcapsule coffee powder comprises the following preparation steps: Step a, dispersing the composite wall material in 60℃ deionized water at a stirring speed of 400 rpm, uniformly stirring to obtain an aqueous phase; dispersing the composite coffee powder in coconut oil, adding an emulsifier, uniformly stirring at a stirring speed of 400 rpm to obtain an oil phase, wherein the composite wall material is composed of gum arabic, whey protein and glycerol monostearate with a mass ratio of 10:4:1, the aqueous phase is composed of the composite wall material and deionized water with a mass ratio of 1:8, and the oil phase is composed of the composite coffee powder, coconut oil and polyglycerol fatty acid ester with a mass ratio of 20:45:1; Step b, mixing the aqueous phase and the oil phase at a volume ratio of 4:1, high-pressure homogenizing at a pressure of 30 MPa, controlling the inlet air temperature to be 160℃, the outlet air temperature to be 70℃, the atomization pressure to be 0.2 MPa, and the feeding speed to be 10 mL / min, and then performing spray drying to obtain the composite microcapsule coffee powder.

[0060] The preparation method of the compound coffee powder comprises the following steps: Step 1, mango and monk fruit with a mass ratio of 10:1 are chopped and homogenized, then lemon juice is added at 1% of the volume of the homogenate, and the mixture is uniformly mixed to obtain a pre-fermentation treatment; Arabica coffee beans are crushed to a particle size of 1 mm, and then roasted at a temperature of 180 DEG C for 20 min to obtain coffee powder; Step 2, the coffee powder, the pre-fermentation treatment and deionized water are mixed, then a fermentation inoculum is inoculated at a inoculation amount of 3%, aerobic fermentation is carried out at a temperature of 30 DEG C for 10 h, the temperature is then reduced to 25 DEG C, anaerobic fermentation is carried out for 32 h, when the fermentation pH is 4.0, mint leaves are added, then an acetic acid bacteria inoculum is inoculated at a inoculation amount of 2%, aerobic fermentation is carried out at a temperature of 28 DEG C for 10 h, and then vacuum freeze-drying, crushing are carried out to obtain the compound coffee powder, wherein the mass ratio of the coffee powder, the pre-fermentation treatment, the deionized water and the mint leaves is 15:8:18:1, and the fermentation inoculum is composed of Saccharomyces cerevisiae and Pichia with an effective viable count ratio of 10:2.

[0061] A preparation method of a formula of effervescent coffee, comprising the following steps: mixing compound microcapsule coffee powder and flavoring regulator, then adding an acid source, and obtaining premix 1 after mixing uniformly; mixing an alkali source and a filler to obtain premix 2, adding premix 2 to premix 1, adding a lubricant, and mixing uniformly to obtain effervescent coffee, wherein the mixing speed is 300 rpm.

[0062] Comparative example 6 An effervescent coffee formula, comprising the following raw materials in parts by weight: compound microcapsule coffee powder 30 parts, acid source 8 parts, alkali source 10 parts, flavoring regulator 1 part, filler 8 parts and lubricant 0.5 parts, the acid source is citric acid, the alkali source is sodium bicarbonate, the flavoring regulator is caramel flavor, the filler is malt dextrin, and the lubricant is magnesium stearate.

[0063] The preparation method of the compound microcapsule coffee powder comprises the following steps: Step a, dispersing compound wall material in 60 DEG C deionized water at a stirring speed of 400 rpm to obtain an aqueous phase; dispersing compound coffee powder in coconut oil, adding an emulsifier, and stirring uniformly at a stirring speed of 400 rpm to obtain an oil phase, wherein the compound wall material is composed of gum arabic, whey protein and glycerol monostearate with a mass ratio of 10:4:1, the aqueous phase is composed of compound wall material and deionized water with a mass ratio of 1:8, and the oil phase is composed of compound coffee powder, coconut oil and polyglycerol fatty acid ester with a mass ratio of 20:45:1; Step b, the water phase and the oil phase are mixed in a volume ratio of 4:1, and after high pressure homogenization at a pressure of 30 MPa, the air inlet temperature is controlled at 160 DEG C, the air outlet temperature is 70 DEG C, the atomization pressure is 0.2 MPa, the feeding speed is 10 mL / min, and spray drying is carried out, to obtain a composite microcapsule coffee powder.

[0064] The preparation method of the composite coffee powder comprises the following preparation steps: Step 1, the mango and monk fruit are cut and homogenized in a mass ratio of 10:1, then 1% of the homogenate volume is added with lemon juice, and after mixing evenly, a pre-fermentation treatment is obtained; the arabica coffee beans are crushed to a particle size of 1 mm, and after baking at a temperature of 180 DEG C for 20 min, a coffee powder is obtained; Step 2, the coffee powder, the pre-fermentation treatment and deionized water are mixed, then a fermentation inoculum is inoculated at a inoculation amount of 3%, aerobic fermentation is carried out at a temperature of 30 DEG C for 10 h, the temperature is lowered to 25 DEG C, anaerobic fermentation is carried out for 32 h, when the fermentation pH is 4.0, mint leaves are added, then acetic acid bacteria are inoculated at a inoculation amount of 2%, aerobic fermentation is carried out at a temperature of 28 DEG C for 10 h, and then vacuum freeze-drying, crushing, to obtain a composite coffee powder, wherein the mass ratio of the coffee powder, the pre-fermentation treatment, the deionized water and the mint leaves is 15:8:18:1, and the fermentation inoculum is composed of Saccharomyces cerevisiae and lactic acid bacteria with an effective viable count ratio of 10:1.

[0065] A preparation method of a formula of effervescent coffee, comprising the following preparation steps: a composite microcapsule coffee powder and a flavor modifier are mixed evenly, then an acid source is added, and after mixing evenly, a premix 1 is obtained; a base source and a filler are mixed evenly to obtain a premix 2, the premix 2 is added to the premix 1, a lubricant is added, and after mixing evenly, tabletting is carried out to obtain the effervescent coffee, wherein the mixing speed is 300 rpm.

[0066] Comparative example 7 An effervescent coffee formula, comprising the following raw materials in parts by weight: a composite microcapsule coffee powder 30 parts, an acid source 8 parts, a base source 10 parts, a flavor modifier 1 part, a filler 8 parts and a lubricant 0.5 parts, the acid source is citric acid, the base source is sodium bicarbonate, the flavor modifier is caramel flavor, the filler is malt dextrin, and the lubricant is magnesium stearate.

[0067] The preparation method of the composite microcapsule coffee powder comprises the following preparation steps: Step a, the composite wall material is dispersed in deionized water at 60℃, and stirred at a stirring speed of 400 rpm until uniform, to obtain an aqueous phase; the composite coffee powder is dispersed in coconut oil, and an emulsifier is added, and stirred at a stirring speed of 400 rpm until uniform, to obtain an oil phase, wherein the composite wall material is composed of gum arabic, whey protein and glycerol monostearate at a mass ratio of 10:4:1, the aqueous phase is composed of the composite wall material and deionized water at a mass ratio of 1:8, and the oil phase is composed of the composite coffee powder, coconut oil and polyglycerol fatty acid ester at a mass ratio of 20:45:1; Step b, the aqueous phase and the oil phase are mixed at a volume ratio of 4:1, and high pressure homogenization is performed at a pressure of 30 MPa, spray drying is performed by controlling the inlet air temperature to be 160℃, the outlet air temperature to be 70℃, the atomization pressure to be 0.2 MPa, and the feeding speed to be 10 mL / min, to obtain the composite microcapsule coffee powder.

[0068] The preparation method of the composite coffee powder comprises the following preparation steps: Step 1, the mango and monk fruit are cut and homogenized at a mass ratio of 10:1, 1% of lemon juice is added based on the volume of the homogenate, and the mixture is uniformly mixed to obtain a pre-fermentation treatment; the arabica coffee beans are crushed to a particle size of 1 mm, and roasted at a temperature of 180℃ for 20 min to obtain coffee powder; Step 2, the coffee powder, the pre-fermentation treatment and deionized water are mixed, and a fermentation inoculum is inoculated at an inoculation amount of 5%, aerobic fermentation is performed at a temperature of 30℃ for 10 h, the temperature is then reduced to 25℃, anaerobic fermentation is performed for 32 h, when the fermentation pH is 4.0, mint leaves are added, aerobic fermentation is continued at a temperature of 28℃ for 10 h, and vacuum freeze-drying is performed, followed by crushing, to obtain the composite coffee powder, wherein the mass ratio of the coffee powder, the pre-fermentation treatment, deionized water and mint leaves is 15:8:18:1, and the fermentation inoculum is composed of Saccharomyces cerevisiae, lactic acid bacteria and Pichia pastoris at an effective viable count ratio of 10:1:2.

[0069] A preparation method of a formula of effervescent coffee, comprising the following preparation steps: the composite microcapsule coffee powder and the flavor modifier are uniformly mixed, an acid source is added, and the mixture is uniformly mixed to obtain a premix 1; an alkali source and a filler are uniformly mixed to obtain a premix 2, the premix 2 is added to the premix 1, a lubricant is added, and the mixture is uniformly mixed, followed by tabletting, to obtain the effervescent coffee, wherein the mixing speed is 300 rpm.

[0070] Comparative example 8 An effervescent coffee formula, comprising the following raw materials in parts by weight: 30 parts of composite microcapsule coffee powder, 8 parts of acid source, 10 parts of alkali source, 1 part of flavor modifier, 8 parts of filler and 0.5 parts of lubricant, the acid source is citric acid, the alkali source is sodium bicarbonate, the flavor modifier is caramel flavor, the filler is malt dextrin, and the lubricant is magnesium stearate.

[0071] The preparation method of the composite microcapsule coffee powder comprises the following preparation steps: Step a, the composite wall material is dispersed in deionized water at 60℃, and stirred at a stirring speed of 400 rpm until uniform, to obtain an aqueous phase; the composite coffee powder is dispersed in coconut oil, and an emulsifier is added, and stirred at a stirring speed of 400 rpm until uniform, to obtain an oil phase, wherein the composite wall material is composed of gum arabic, whey protein and glycerol monostearate at a mass ratio of 10:4:1, the aqueous phase is composed of the composite wall material and deionized water at a mass ratio of 1:8, and the oil phase is composed of the composite coffee powder, coconut oil and polyglycerol fatty acid ester at a mass ratio of 20:45:1; Step b, the aqueous phase and the oil phase are mixed at a volume ratio of 4:1, and high-pressure homogenization is performed at a pressure of 30 MPa, spray drying is performed by controlling the inlet air temperature to be 160℃, the outlet air temperature to be 70℃, the atomization pressure to be 0.2 MPa, and the feeding speed to be 10 mL / min, to obtain the composite microcapsule coffee powder.

[0072] The preparation method of the composite coffee powder comprises the following preparation steps: Step 1, the mango and monk fruit are chopped and homogenized at a mass ratio of 10:1, 1% of lemon juice is added based on the volume of the homogenate, and the mixture is uniformly mixed to obtain a pre-fermentation treatment; the arabica coffee beans are crushed to a particle size of 1 mm, and then roasted at a temperature of 180℃ for 20 min to obtain coffee powder; Step 2, the coffee powder, the pre-fermentation treatment and deionized water are mixed, and then acetic acid bacteria are inoculated at an inoculation amount of 2%, and aerobic fermentation is performed at a temperature of 28℃ for 10 h, then mint leaves are added, and then fermentation agents are inoculated at an inoculation amount of 3%, and aerobic fermentation is performed at a fermentation temperature of 30℃ for 10 h, the temperature is then reduced to 25℃, anaerobic fermentation is performed for 32 h, vacuum freeze-drying is performed, and then the mixture is crushed to obtain the composite coffee powder, wherein the mass ratio of the coffee powder, the pre-fermentation treatment, the deionized water and the mint leaves is 15:8:18:1, and the fermentation agents are composed of Saccharomyces cerevisiae, lactic acid bacteria and Pichia pastoris at an effective viable count ratio of 10:1:2.

[0073] A method for preparing a formula of effervescent coffee, comprising the following preparation steps: the composite microcapsule coffee powder and the flavor modifier are uniformly mixed, then the acid source is added, and after uniform mixing, a premix 1 is obtained; the alkali source and the filler are uniformly mixed to obtain a premix 2, the premix 2 is added to the premix 1, and then the lubricant is added and uniformly mixed, and then tabletting is performed to obtain the effervescent coffee, wherein the mixing speed is 300 rpm.

[0074] Performance test The comprehensive performance of the effervescent coffee prepared in Examples 1-3 and Comparative Examples 1-8 of the present application is tested, and the details are as follows: Disintegration performance: The effervescent coffee tablets were tested by a disintegration tester to determine the time for complete disintegration in 37℃ water; Taste and flavor evaluation: 30 volunteers were randomly selected to evaluate the taste and flavor of the effervescent coffee tablets prepared in Examples 1-3 and Comparative Examples 1-8. Before drinking, they rinsed their mouths three times. The evaluation was made according to the sensory evaluation criteria in Table 1, and the average of each index was calculated. Stability test: The disintegration time change rate was determined by accelerated aging test at a temperature of 40±2℃ and a humidity of 75±5% RH for 30 days. Antioxidant activity: The test was conducted in accordance with the national standard GB / T 39100-2020 "Polypeptide Antioxidation Determination DPPH and ABTS Method". The test results are shown in Table 2.

[0075] Table 1: Sensory evaluation criteria for effervescent coffee Table 2: Comprehensive performance of the formulations of the effervescent coffee tablets prepared in Examples 1-3 and Comparative Examples 1-8 As shown in Table 2, the effervescent coffee tablets prepared in the present application have significant advantages in taste, flavor and functionality by combining microcapsule embedding technology and multi-strain synergistic fermentation process. The taste is mellow and delicate, the flavor is rich and unique, and the stability is excellent, so it is not easy to deteriorate during storage and transportation. In addition, the effervescent coffee tablets have significant antioxidant activity and can effectively scavenge free radicals, thereby delaying aging. It is a new generation of coffee drink that combines deliciousness and health.

[0076] The specific embodiments are merely an explanation of the present application, and are not a limitation of the present application. Those skilled in the art can make modifications to the embodiments without creative contribution after reading the present specification, as long as the modifications are within the scope of the claims of the present application.

Claims

1. A formula for effervescent coffee, characterized in that, The ingredients include the following parts by weight: 30-40 parts of compound microcapsule coffee powder, 8-10 parts of acid source, 10-12 parts of alkali source, 1-2 parts of flavor modifier, 8-10 parts of filler and 0.5-1 part of lubricant.

2. The effervescent coffee formula according to claim 1, characterized in that, The preparation method of the composite microcapsule coffee powder includes the following preparation steps: Step a: Disperse the composite wall material in deionized water at 60-80℃, stir evenly to obtain the aqueous phase; disperse the composite coffee powder in coconut oil, add emulsifier to obtain the oil phase; Step b: Mix the aqueous phase and oil phase at a volume ratio of 4-6:1-1.2, homogenize under high pressure, and then spray dry to obtain composite microcapsule coffee powder.

3. The effervescent coffee formula according to claim 2, characterized in that, In step a, the composite wall material is composed of gum arabic, whey protein, and glyceryl monostearate in a mass ratio of 10-12:4-6:1-3; the aqueous phase is composed of the composite wall material and deionized water in a mass ratio of 1-3:8-10; and the oil phase is composed of composite coffee powder, coconut oil, and emulsifier in a mass ratio of 20-25:45-50:1-2.

4. The effervescent coffee formula according to claim 2, characterized in that, In step b, the high-pressure homogenization pressure is 30-50 MPa; the spray drying parameters are: controlling the inlet air temperature to be 160-180℃, the outlet air temperature to be 70-80℃, the atomization pressure to be 0.2-0.5 MPa, and the feed rate to be 10-30 mL / min.

5. The effervescent coffee formula according to claim 2, characterized in that, The method for preparing the compound coffee powder includes the following preparation steps: Step 1: Chop the mango and monk fruit into a paste, add lemon juice at 1-3% of the paste volume, mix well, and obtain the pre-fermentation treatment. Crush the coffee beans to a particle size of 1-2mm, roast at 180-200℃ for 20-25 minutes, and obtain coffee powder. Step 2: Mix coffee powder, pre-fermentation materials, and deionized water, then inoculate with fermentation agents. Perform aerobic fermentation at 30-32℃ for 10-12 hours. Then, cool the mixture to 25-28℃ and perform anaerobic fermentation for 32-36 hours. When the fermentation pH reaches 4.0-4.2, add mint leaves and inoculate with acetic acid bacteria. Perform aerobic fermentation at 28-30℃ for 10-12 hours. Finally, freeze-dry the mixture under vacuum, pulverize it, and obtain the compound coffee powder.

6. The effervescent coffee formula according to claim 5, characterized in that, In step 1, the mass ratio of mango to monk fruit is 10:1-2; the coffee beans are one or more of Arabica, Robusta, and Liberica coffee beans.

7. The effervescent coffee formula according to claim 5, characterized in that, In step 2, the mass ratio of coffee powder, pre-fermentation product, deionized water and mint leaves is 15-25:8-10:18-20:1-4.

8. The effervescent coffee formula according to claim 5, characterized in that, In step 2, the fermentation agent consists of brewer's yeast, lactic acid bacteria, and Pichia pastoris with an effective live bacteria ratio of 10-15:1-3:2-4; the inoculation amount of the fermentation agent is 3-5%; and the inoculation amount of the acetic acid bacteria is 2-3%.

9. The effervescent coffee formula according to claim 1, characterized in that, The acid source is one or more of citric acid, tartaric acid, and malic acid; the alkali source is sodium bicarbonate and / or potassium bicarbonate; the flavor modifier is fructooligosaccharide and / or caramel flavor; the filler is cyclodextrin and / or maltodextrin; and the lubricant is one or more of magnesium stearate, carnauba wax, and beeswax.

10. A method for preparing the effervescent coffee formula according to any one of claims 1-9, characterized in that, The specific preparation steps are as follows: After mixing the composite microcapsule coffee powder and flavor modifier, add the acid source and mix evenly to obtain premix 1; after mixing the alkali source and filler evenly, obtain premix 2; add premix 2 to premix 1, add lubricant, mix evenly, and then compress into tablets to obtain effervescent coffee.

Images