Electrolyte-containing coffee and preparation method and application thereof

Abstract

The invention provides electrolyte-containing coffee as well as a preparation method and application thereof, and belongs to the technical field of coffee beverages. According to the invention, only components such as coffee concentrate, instant coffee powder, erythritol, potassium citrate, sodium citrate, vitamin B3, vitamin B6, synthetic vitamin E acetate dry powder, grapefruit concentrated juice, purified water and the like are adopted, and preservatives or additives such as dipotassium phosphate and the like are not used. The black coffee liquid, the electrolyte and the grapefruit concentrated juice are effectively combined, so that absorption of intestinal tracts to lipid can be inhibited, generation of stimulated bile acid is reduced, the risk of gastric mucosa damage is reduced, the content of triglyceride and cholesterol in excrement is increased, accumulation of fat in bodies is reduced, and weight rise of high-fat diet mice can be effectively relieved.

Description

Technical Field

[0001] This invention belongs to the field of coffee beverage technology, and particularly relates to an electrolyte-containing coffee, its preparation method, and its application. Background Technology

[0002] Coffee is rich in protein, various free amino acids, alkaloids, phenolic compounds, vitamins, carbohydrates, lipids, and minerals, which have a profound impact on human health. For example, caffeine intake can induce fat breakdown and the body's thermogenic activity, and can increase metabolic rate by raising dopamine levels. Americano or black coffee, in particular, has become a popular beverage for sports and fitness enthusiasts. Electrolyte drinks, because they can quickly replenish water and electrolytes and improve rehydration, have become a common choice for athletes and fitness enthusiasts during post-exercise recovery.

[0003] However, beverages combining electrolytes and coffee are not commonly found on the market. Furthermore, black coffee, being rich in caffeine and organic acids, is highly irritating to the stomach and intestines, making it difficult to activate the active ingredients that promote fat metabolism, resulting in poor weight loss effects. Additionally, variations in roasting levels can cause coffee to have bitterness and acidity in addition to its aroma, diminishing its flavor. Electrolyte water contains certain amounts of electrolytes such as sodium, potassium, calcium, and magnesium ions, which affect the taste, giving it a slightly salty and mineral flavor, lacking refreshingness. Therefore, combining these two ingredients alone is unlikely to achieve the functional effects of electrolyte coffee, and the beverage's flavor is also unsatisfactory.

[0004] Existing electrolyte coffee products struggle to meet health needs while maintaining a good taste, and lack mature solutions for rationally combining these high-quality ingredients to maximize their benefits, as well as optimizing production processes. Therefore, developing an electrolyte black coffee that combines health, deliciousness, and nutrition has significant market implications. Summary of the Invention

[0005] In view of this, the purpose of the present invention is to provide an electrolyte-containing coffee, its preparation method, and its application.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: An electrolyte-containing coffee comprises the following ingredients in parts by weight: 2-5 parts coffee concentrate, 8-10 parts instant coffee powder, 20-50 parts erythritol, 1-2 parts potassium citrate, 0.5-1 part sodium citrate, 0.003-0.018 parts vitamin B3, 0.0004-0.0016 parts vitamin B6, 0.1-0.4 parts vitamin C, 0.02-0.06 parts synthetic vitamin E acetate powder, 10-25 parts grapefruit concentrate, and 500-1500 parts water; The active ingredient content of the synthetic vitamin E acetate dry powder is ≥50%; The TDS value of the coffee concentrate is 16%~44%; The grapefruit concentrate contains 20-70 g / 100mL of grapefruit juice.

[0007] This invention provides a method for preparing the coffee, comprising the following steps: Coffee concentrate, instant coffee powder, erythritol, potassium citrate, sodium citrate, vitamin B3, vitamin B6, vitamin C (0.1-0.4 parts), synthetic vitamin E acetate powder, and grapefruit concentrate are mixed, water is added, and the mixture is sterilized to obtain electrolyte-containing coffee.

[0008] Preferably, the mixing speed is 30~50 r / min and the mixing time is 15~30 min.

[0009] Preferably, the sterilization temperature is 121~145℃ and the sterilization time is 10~15 s.

[0010] This invention provides the use of the coffee in the preparation of foods that help control body fat.

[0011] This invention provides the application of the coffee in the preparation of food products that relieve physical fatigue.

[0012] Compared with the prior art, the present invention has the following beneficial effects: This invention provides an electrolyte-containing coffee, its preparation method, and its application. It uses only coffee concentrate, instant coffee powder, erythritol, potassium citrate, sodium citrate, vitamin B3 (niacin / niacinamide), vitamin B6, synthetic vitamin E acetate powder (dl-α-tocopherol acetate powder), grapefruit concentrate, and purified water, without preservatives or additives such as dipotassium hydrogen phosphate. By effectively combining black coffee concentrate, electrolytes, and grapefruit concentrate, this invention can inhibit intestinal lipid absorption, reduce the stimulation of bile acid production, lower the risk of gastric mucosal damage, increase the content of triglycerides and cholesterol in feces, and reduce the accumulation of body fat, effectively alleviating weight gain in mice on a high-fat diet. Attached Figure Description

[0013] Figure 1 Changes in body weight of mice in different treatment groups; Figure 2 The levels of triglycerides and cholesterol in the feces of mice in different treatment groups. Detailed Implementation

[0014] An electrolyte-containing coffee comprises the following ingredients in parts by weight: 3 to 8 parts of coffee concentrate, preferably 4 to 7 parts, and more preferably 5 parts; 9 to 14 parts of instant coffee powder, preferably 10 to 13 parts, and more preferably 10 parts; Erythritol 30-80 parts, preferably 40-70 parts, more preferably 50 parts; Potassium citrate: 0.5-3 parts, preferably 1-2.5 parts, more preferably 2 parts; Sodium citrate: 0.25-1.75 parts, preferably 0.5-1.25 parts, more preferably 1 part; Vitamin B3: 0.003 to 0.03 parts, preferably 0.01 to 0.022 parts, more preferably 0.018 parts; Vitamin B6: 0.0004 to 0.003 parts, preferably 0.001 to 0.0019 parts, more preferably 0.0016 parts; Vitamin C: 0.1-0.6 parts, preferably 0.2-0.5 parts, more preferably 0.4 parts; The amount of synthetic vitamin E acetate dry powder is 0.01~0.1 parts, preferably 0.02~0.08 parts, and more preferably 0.06 parts; 5 to 30 parts of concentrated grapefruit juice, preferably 10 to 25 parts, and more preferably 25 parts; 500-1500 parts of water, preferably 700-1200 parts, and more preferably 1000 parts; The active ingredient content of the synthetic vitamin E acetate dry powder is ≥50%; The total dissolved solids (TDS) of the coffee concentrate is 16% to 44%, preferably 26% to 36%, and more preferably 30%. The grapefruit concentrate contains 20-70 g / 100mL of grapefruit juice, preferably 30-60 g / 100mL, and more preferably 52 g / 100mL.

[0015] This invention provides a method for preparing the coffee, comprising the following steps: Coffee concentrate, instant coffee powder, erythritol, potassium citrate, sodium citrate, vitamin B3, vitamin B6, vitamin C 0.1~0.4 parts, synthetic vitamin E acetate powder, and grapefruit concentrate are mixed, water is added, and the mixture is sterilized to obtain electrolyte-containing coffee.

[0016] The core flavor of coffee comes from volatile aroma compounds (such as esters and aldehydes) and soluble substances (such as caffeine and organic acids) produced during the roasting process. The flavor decay of coffee is closely related to oxygen, light, and humidity. Traditional coffee powder (which requires grinding, filtering, brewing, and spray drying) suffers significant flavor decay due to heat processing and exposure. Concentrated coffee, on the other hand, better retains these components. When combined with black coffee, it offers enhanced effects such as mental alertness, appetite stimulation, improved blood circulation, diuresis, odor removal, and weight loss. Electrolyzed water replenishes fluids and electrolytes rapidly, maintains normal muscle contraction, supports heart health, regulates acid-base balance, and strengthens immunity. It can help prevent dehydration, relieve muscle fatigue, prevent arrhythmia, prevent acidosis, and prevent infectious diseases. Grapefruit, with its sour, slightly bitter, and juicy flavor, boasts high nutritional value. It's rich in vitamins C and P, folic acid, minerals, carotenoids, organic acids, dietary fiber, bioflavonoids, limonene, and other nutrients. When combined with electrolyte black coffee, the abundant amino acids and alkaloids in coffee, the minerals in electrolytes, and the vitamins and dietary fiber in grapefruit work together to promote intestinal motility, reduce gastrointestinal irritation, and achieve functional nutritional complementarity. While replenishing energy and nutrients, grapefruit's rich, sweet and sour flavor, with its mellow acidity and unique aroma, enriches the acidity and sweetness of electrolyte black coffee, giving it a delicious grapefruit flavor. The combination of these three elements promotes fat burning and weight loss through exercise, replenishes electrolytes, relieves muscle fatigue, enhances the body's detoxification ability, and has a pleasant flavor that is easy to drink.

[0017] In this invention, the mixing speed is preferably 30-50 r / min, more preferably 35-45 r / min, and even more preferably 40 r / min, and the mixing time is preferably 15-30 min, more preferably 17-25 min, and even more preferably 20 min.

[0018] In this invention, the sterilization temperature is preferably 121~145℃, more preferably 130~140℃, and even more preferably 135℃; the sterilization time is preferably 10~15 s, more preferably 11~14 s, and even more preferably 13 s.

[0019] The present invention provides the use of the coffee in the preparation of foods that help control body fat, the use of which specifically includes promoting fat metabolism.

[0020] This invention provides the application of the coffee in the preparation of food products that relieve physical fatigue, the application specifically including replenishing body fluids, improving physical function, and promoting fatigue recovery.

[0021] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0022] Example 1

[0023] 1. Optimal flavor ratio

[0024] Since the electrolytes can be pre-mixed, the following dosage is used: 2.5 g potassium citrate, 1.25 g sodium citrate, 0.022 g vitamin B3, 0.0019 g vitamin B6, 0.5 g vitamin C, and 0.08 g synthetic vitamin E acetate powder. Electrolyte dosage 2: Potassium citrate 2 g, sodium citrate 1 g, vitamin B3 0.018 g, vitamin B6 0.0016 g, vitamin C 0.4 g, synthetic vitamin E acetate powder 0.06 g; Medium dosage of electrolyte 1: Potassium citrate 1.5 g, sodium citrate 0.75 g, vitamin B3 0.014 g, vitamin B6 0.0016 g, vitamin C 0.3 g, synthetic vitamin E acetate powder 0.04 g; Low dosage of electrolytes: 1 g potassium citrate, 0.5 g sodium citrate, 0.01 g vitamin B3, 0.001 g vitamin B6, 0.2 g vitamin C, and 0.02 g synthetic vitamin E acetate powder.

[0025] The following additions were categorized as follows: Coffee concentrate (GB 17325) added as Factor A, with amounts of 4, 5, 6, and 7 g recorded as A1, A2, A3, and A4; instant coffee powder (GB 29602-2013) added as Factor B, with amounts of 10, 12, 12, and 13 g recorded as B1, B2, and B3; erythritol (GB 26404-2011) added as Factor C, with amounts of 40, 50, 60, and 70 g recorded as C1, C2, C3, and C4; electrolytes added as Factor D, with amounts of high, medium (2), medium (1), and low (D1, D2, D3, and D4); and grapefruit concentrate added as Factor E, with amounts of 10, 15, 20, and 25 g recorded as E1, E2, E3, and E4. After orthogonal proportioning according to Table 1 below, the following additions were made, with amounts of 40 g and 10 g and 15 g respectively. Mix at r / min for 20 min, then add purified water to 1 kg to obtain grapefruit-flavored electrolyte black coffee solution, and observe its flavor differences.

[0026] Table 1. Levels of various factors in grapefruit-flavored electrolyte black coffee

[0027] 2. Design an orthogonal experiment for "5 factors, 4 levels for each factor".

[0028] The most classic and practical orthogonal array is Li. 16 (4 5 This table can cover the key combinations of five 4-level factors with only 16 experiments (full factorial experiments require 4). 5 =1024 times), while satisfying the orthogonality principle of "balanced distribution and neat comparability", taking into account both experimental efficiency and data reliability.

[0029] L 16 (4 5 Core parameters of orthogonal array: L (orthogonal array symbol) Latin Square (Latin square), 16 total number of experiments (16 different experimental combinations need to be performed), 4 number of levels per factor (all factors have 4 levels, other levels cannot be mixed), 5 maximum number of factors that can be arranged (exactly matching the requirement of "5 factors").

[0030] Table 2 Complete L 16 (4 5 Orthogonal array (Factor column: A / B / C / D / E; Levels: 1 / 2 / 3 / 4)

[0031] 3. Grapefruit-flavored electrolyte black coffees of various proportions were scored according to the scoring table in Table 3. A panel of 10 professionally trained judges conducted sensory evaluations of the samples based on the SCA cupping protocol. The judges' ages ranged from 29 to 50 years old, with a male-to-female ratio of 3:7. The scoring results show that A2B1C2D3E4 received the highest score of 46 points (out of 60). Overall, the samples received high ratings in terms of grapefruit aroma, black coffee flavor, acidity and bitterness balance, refreshing electrolyte balance, and aftertaste (Table 4).

[0032] Table 3 Grapefruit-flavored electrolyte black coffee scoring criteria

[0033] Table 4. Flavor sensory evaluation scores for each raw material after orthogonal experiments (out of 60 points)

[0034] Example 2

[0035] Observe functional effects under the premise of optimal flavor.

[0036] Coffee concentrate (GB 17325) 5 g, instant coffee powder (GB 29602-2013) 10 g, erythritol (GB26404-2011) 50 g, potassium citrate (GB 1886.74-2015) 2 g, sodium citrate (GB 26404-2011) 1 g, vitamin B3 (niacin / nicotinamide) (GB14757-2010) 0.018 g, vitamin B6 (GB14753-2010) 0.0016 g, vitamin C (GB 14754-2010) 0.4 g, synthetic vitamin E acetate dry powder active ingredient ≥50% (GB 1886.233-2016) 0.06 g, and grapefruit concentrate (purchased from the new (sunquick) JD self-operated flagship store) 25 g, mixed at 40 r / min for 20 minutes. After min, add purified water to 1 kg to obtain solution A.

[0037] After removing the coffee concentrate and instant coffee powder from the raw materials in solution A, bring the volume to 1 kg and label it solution B.

[0038] After removing potassium citrate, sodium citrate, vitamin B3, vitamin B6, vitamin C, and synthetic vitamin E acetate powder from the raw materials in solution A, the volume is adjusted to 1 kg, which is then called solution C.

[0039] After removing the grapefruit concentrate from the raw materials in solution A, the solution is labeled as solution D.

[0040] Experimental Example 1

[0041] (1) Experimental grouping

[0042] Fifty-four 4-week-old SPF-grade male C57BL / 6J mice, weighing between 19.00 and 20.00 g, were purchased from Liaoning Changsheng Biotechnology Co., Ltd. The animals were grouped into groups of nine and housed in an animal room with alternating light and dark conditions for 12 hours. The relative humidity of the environment was maintained at 50%–60%, and the temperature at 20–24°C. The mice were fed SPF-grade rat and mouse growth and reproduction feed and a special high-fat diet (D12451), both purchased from Spiford (Beijing) Biotechnology Co., Ltd. This experiment has been approved by the Experimental Animal Ethics Committee of Guangxi University.

[0043] The experiment lasted for 12 weeks. During the experiment, the food intake and body weight of the mice were measured and recorded twice a week, and the mice's physical signs, fur, and mental state were observed. Initially, the experimental mice were fed an acclimatization diet for one week, during which they had free access to food and water. After the acclimatization period, mice with no significant difference in initial body weight were randomly divided into 6 groups. Mice in the normal diet group 1 (control group) and the high-fat diet group 2 (model group) were gavaged daily with 0.2 mL of physiological saline (the normal diet and high-fat diet consisted of SPF-grade rat growth and reproduction feed and a special high-fat feed (D12451), purchased from: Speford (Beijing) Biotechnology Co., Ltd.). Mice in the high-fat diet groups 3, 4, 5, and 6 were gavaged daily with coffee solutions A, B, C, and D, respectively. Gavage was performed according to a dose of 1 mL / 100 g, as shown in Table 5. One week before the mice were sacrificed, fresh feces from each group were collected and frozen at -80℃ for subsequent experimental use.

[0044] Table 5 Grouping of experimental animals

[0045] (2) Changes in mouse body weight

[0046] Body weight is a direct indicator for evaluating the effectiveness of anti-obesity treatment, objectively reflecting changes in fat accumulation in animals. Therefore, the weight gain of six groups of mice after 12 weeks was first studied. By comparing the weight data of different groups, significant differences between them were observed. The results of weight gain are shown in Table 6. Table 6 shows that, under the premise of no significant difference in initial weight, after 12 weeks, the high-fat diet group was significantly higher than the normal diet group, exceeding the normal diet group by 30.79% (generally, when a mouse's weight exceeds the control group's weight by 20%, it is considered obese), indicating successful modeling in this experiment. The weight gains of groups 3, 4, 5, and 6 were 30.94%, 42.85%, 38.59%, and 47.94%, respectively, indicating that coffee supplementation inhibited obesity induced by a high-fat diet to some extent. Furthermore, compared with high-fat diet group 1, the weight of mice in all four intervention groups was significantly controlled (p < 0.05), and the effect of supplementing with solution A was more significant in inhibiting weight gain than other intervention groups.

[0047] Table 6. Body weight of mice before and after feeding with different coffee solutions.

[0048] Note: Different letters indicate significant differences, p < 0.05.

[0049] During the 12-week intervention experiment, the mice were weighed twice a week, and the weight changes of the five groups of mice were as follows: Figure 1 As shown. Figure 1The results show that solution A in this application has a more significant effect on inhibiting weight gain than other intervention groups.

[0050] (3) Effects on intestinal irritation

[0051] It has been found that bile acids can reflux from the duodenum into the stomach, causing gastric mucosal damage ([1] Armstrong, Rytina, Murphy et al. Gastric mucosal toxicity of duodenal juice constituents in the rat[J]. Digestive Diseases and Sciences, 1994, 39(2): 327-339.). Under normal circumstances, gastric juice does not contain bile acids, and gastric acid does not change bile acids. However, bile acids can be hydrolyzed by bile salt hydrolase (BSH), a key enzyme secreted by intestinal microorganisms, which converts them from a bound state to a free state, increasing the bile acid content in the gastrointestinal tract. While accelerating fat digestion and absorption, it can also easily cause gastric mucosal damage ([2] Bipin, Stephanie, Ceylan et al. Bile salt hydrolase catalyses formation of amine-conjugated bile acids[J]. Nature, 2024, 626(8000): 859-863.). The study examined the lipid digestion and absorption in the intestines of six groups of mice. Figure 2 As shown, the fecal triglyceride and cholesterol levels in mice in the high-fat diet group 2 were significantly higher than those in the normal diet group 1, which is because the high-fat diet led to increased lipid intake. Compared with the high-fat diet group 2, both parameters were significantly increased in the feces of mice in intervention groups 3, 4, 5, and 6, especially in the group fed solution A (high-fat diet 3), where the fecal triglyceride and cholesterol levels were higher than in the groups fed solutions B, C, and D (high-fat diets 3-6). Considering that the food intake of mice in the intervention groups and the high-fat diet group 2 was almost the same, these results indicate that supplementing with solutions A, B, C, and D can significantly inhibit intestinal lipid digestion, reduce bile acid content, and reduce the risk of gastric mucosal damage, especially with solution A, which had the best effect, ultimately manifested as increased fecal triglycerides and cholesterol and reduced body fat accumulation.

[0052] Experimental Example 2

[0053] Observe flavor changes within the shelf life under the premise of optimal efficacy.

[0054] Solution A prepared in Example 1 was tested. The initial data of the finished sample were: pH 6.10, °Brix 4.9. The samples were then dispensed into recyclable plastic bottles and stored at 37 °C (11 bottles each, observed once a week), 55 °C (7 bottles each, observed once every 3 days), and 4 °C (15 bottles, for reference), for a total of 33 bottles. Quality changes were monitored weekly at fixed points. Shelf life conversion: 1 day at 37 °C ≈ 5 days at room temperature; 1 day at 55 °C ≈ 18 days at room temperature.

[0055] Week 0, room temperature sample, pH 5.74, °Brix 4.84, grapefruit flavor prominent, good layering, obvious juiciness, good aftertaste, and long-lasting finish.

[0056] Week 1, 4℃ sample (standard): pH 5.93, °Brix 4.91, prominent grapefruit flavor, good layering, obvious juiciness, good aftertaste, and long-lasting finish; 37℃ sample (equivalent to 35 days shelf life at room temperature): pH 5.84, °Brix 4.93, clear and uniform liquor, prominent grapefruit flavor, clean and smooth, obvious juiciness; 55℃ sample (three days equivalent to 54 days shelf life at room temperature): pH 5.81, °Brix 4.95, clear and uniform liquor, prominent grapefruit flavor, clean and smooth, obvious juiciness; 55℃ sample (six days equivalent to 108 days shelf life at room temperature): pH 5.72, °Brix 4.93, clear and uniform liquor, prominent grapefruit flavor, clean and smooth, obvious juiciness.

[0057] In week 2, the sample at 4 ℃ (as a benchmark) had a pH of 5.88 and a °Brix of 4.95. It exhibited a prominent grapefruit flavor with good layering, a distinct juiciness, a good aftertaste, and a long finish. The sample at 37 ℃ (equivalent to a 70-day shelf life at room temperature) had a pH of 5.79 and a °Brix of 4.9. It had a clear and uniform liquor color, a prominent grapefruit flavor, a clean and smooth texture, and a distinct juiciness. The sample at 55 ℃ (equivalent to a 216-day shelf life at room temperature) had a pH of 5.68 and a °Brix of 4.91. It had a clear and uniform liquor color, a prominent grapefruit flavor, a clean and smooth texture, and a distinct juiciness.

[0058] In week 3, the sample at 4℃ (as a benchmark) had a pH of 5.79 and a °Brix of 4.96, exhibiting a prominent grapefruit flavor, good layering, a distinct juiciness, a good aftertaste, and a long finish. The sample at 37℃ (equivalent to a 105-day shelf life at room temperature) had a pH of 5.75 and a °Brix of 4.96, with a slightly weakened grapefruit flavor, good layering, a distinct juiciness, a good aftertaste, and a long finish. The sample at 55℃ (equivalent to a 270-day shelf life at room temperature after 15 days) had a pH of 5.69 and a °Brix of 4.93, with a slightly weakened grapefruit flavor, good layering, a distinct juiciness, and a slightly increased acidity. The sample at 55℃ (equivalent to a 324-day shelf life at room temperature after 18 days) had a pH of 5.65 and a °Brix of 4.97, with a slightly weakened grapefruit flavor, good layering, a distinct juiciness, and a slightly increased acidity. The sample at 55℃ (equivalent to a 378-day shelf life at room temperature after 21 days) had a pH of [missing value]. 5.63, °Brix 4.96, grapefruit flavor slightly weakened, good layering, obvious juiciness, slightly increased acidity.

[0059] In week 4, compared with the 4 ℃ sample, the pH was 5.78 and the °Brix was 4.89. The grapefruit flavor was prominent, with good layering, obvious juiciness, good aftertaste, and long-lasting finish. The 37 ℃ sample (equivalent to 140 days at room temperature) had a pH of 5.67 and a °Brix of 4.91. The grapefruit flavor was slightly weakened, but the layering was good, the juiciness was obvious, the acidity was slightly increased, and the overall roundness was increased.

[0060] In week 5, compared with the 4 ℃ sample, the pH was 5.78 and the °Brix was 4.91. The grapefruit flavor was prominent, with good layering, obvious juiciness, good aftertaste, and long-lasting finish. The 37 ℃ sample (equivalent to 175 days at room temperature) had a pH of 5.59 and a °Brix of 4.90. The grapefruit flavor was slightly weakened, but the layering was good, the juiciness was obvious, the acidity was slightly increased, and the overall roundness was increased.

[0061] In week 6, compared with the 4 ℃ sample, the pH was 5.74, the °Brix was 4.89, the grapefruit flavor was prominent, the layers were good, the juice was obvious, the aftertaste was good, and the finish was long-lasting; the 37 ℃ sample (equivalent to 210 days at room temperature) had a pH of 5.70 and a °Brix of 4.96, the grapefruit flavor was slightly weakened, the layers were good, the juice was obvious, the acidity was slightly increased, and the overall roundness was increased.

[0062] In week 7, compared with the 4 ℃ sample, the pH was 5.67 and the °Brix was 4.9. The grapefruit flavor was prominent, with good layering, obvious juiciness, good aftertaste, and long-lasting finish. The 37 ℃ sample (equivalent to 245 days at room temperature) had a pH of 5.53 and a °Brix of 4.8. The grapefruit flavor was slightly weakened, but the layering was good, the juiciness was obvious, the acidity was slightly increased, and the overall roundness was increased.

[0063] In week 8, compared with the 4 ℃ sample, the pH was 5.71 and the °Brix was 4.89. The grapefruit flavor was prominent, with good layering, obvious juiciness, good aftertaste, and long-lasting finish. The 37 ℃ sample (equivalent to 280 days at room temperature) had a pH of 5.63 and a °Brix of 4.92. The grapefruit flavor was slightly weaker, but the layering was good, the juiciness was obvious, the acidity was slightly increased, and the overall roundness was increased.

[0064] In week 9, compared with the 4 ℃ sample, the pH was 5.67 and the °Brix was 4.94. The grapefruit flavor was prominent, with good layering, obvious juiciness, good aftertaste, and long-lasting finish. The 37 ℃ sample (equivalent to 315 days at room temperature) had a pH of 5.56 and a °Brix of 4.91. The grapefruit flavor was slightly weakened, but the layering was good, the juiciness was obvious, the acidity was slightly increased, and the overall roundness was increased.

[0065] In week 10, compared with the 4 ℃ sample, pH 5.69, °Brix 4.91, the grapefruit flavor was prominent, with good layering, obvious juiciness, good aftertaste, and long-lasting finish; the 37 ℃ sample (equivalent to 340 days at room temperature, pH 5.58, °Brix 4.93) had a slightly weakened grapefruit flavor, good layering, obvious juiciness, slightly increased acidity, and an overall more rounded feel.

[0066] In week 11, compared with the 4 ℃ sample, the pH was 5.72 and the °Brix was 4.82. The grapefruit flavor was prominent, with good layering, obvious juiciness, good aftertaste, and long-lasting finish. The 37 ℃ sample (equivalent to 375 days at room temperature) had a pH of 5.56 and an °Brix of 4.84. The grapefruit flavor was slightly weakened, but the layering was good, the juiciness was obvious, the acidity was slightly increased, and the overall roundness was increased.

[0067] Estimated shelf life: 55℃: 6 months; 37℃: 9 months.

[0068] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. An electrolyte-containing coffee, characterized in that, The raw materials include the following parts by weight: 2-7 parts coffee concentrate, 8-12 parts instant coffee powder, 20-70 parts erythritol, 1-3 parts potassium citrate, 0.5-2 parts sodium citrate, 0.003-0.03 parts vitamin B3, 0.0004-0.003 parts vitamin B6, 0.1-0.7 parts vitamin C, 0.02-0.1 parts synthetic vitamin E acetate powder, 10-40 parts grapefruit concentrate, and 500-1500 parts water; The active ingredient content of the synthetic vitamin E acetate dry powder is ≥50%; The TDS value of the coffee concentrate is 16%~44%; The grapefruit concentrate contains 20-70 g / 100ml of grapefruit juice.

2. The method for preparing coffee according to claim 1, characterized in that, Includes the following steps: Coffee concentrate, instant coffee powder, erythritol, potassium citrate, sodium citrate, vitamin B3, vitamin B6, vitamin C 0.1~0.4 parts, synthetic vitamin E acetate powder, and grapefruit concentrate are mixed, water is added, and the mixture is sterilized to obtain electrolyte-containing coffee.

3. The manufacturing method according to claim 2, characterized in that, The mixing speed is 30~50 r / min, and the mixing time is 15~30 min.

4. The manufacturing method according to claim 2, characterized in that, The sterilization temperature is 121~145℃, and the sterilization time is 10~15 s.

5. The use of the coffee of claim 1 in the preparation of foods that help control body fat.

6. The use of the coffee according to claim 1 in the preparation of food for relieving physical fatigue.

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