Preparation method of paederia scandens coffee health-preserving tea

Abstract

The invention relates to the technical field of health-preserving drinks, and particularly discloses a preparation method of paederia scandens coffee health-preserving tea. The preparation method of the paederia scandens coffee health-preserving tea comprises the following steps: S1, pretreating the raw materials; s2, extracting the paederia scandens; s3, concentrating the paederia scandens; s4, coffee baking and extraction; s5, mixing: mixing the paederia scandens concentrated paste obtained in the step S3 and the coffee extract obtained in the step S4 according to a dry matter weight ratio of 1: 1-1: 2, and stirring for 20-40 minutes at a constant speed at 50-70 DEG C to obtain a mixed solution; s6, drying and powdering; and S7, packaging. The preparation method of the paederia scandens coffee health-preserving tea can be used for producing a solid beverage product with a health-preserving function and a coffee flavor, and the paederia scandens coffee health-preserving tea has the advantages that active ingredients of paederia scandens and coffee flavor substances are reserved, and effective ingredient loss and flavor conflict caused by co-extraction are avoided; and the product has the advantages of quick dissolution, good brewing stability, long shelf life and uniform flavor.

Description

Technical Field

[0001] This application relates to the field of health beverage technology, and more specifically, it relates to a method for preparing a chicken dung vine coffee health tea. Background Technology

[0002] Health-preserving beverages refer to a general term for drinks made primarily from ingredients that are both food and medicine, natural fruits and vegetables, grains, probiotics, or functional components, combined with traditional health preservation concepts and modern food processing technology. They aim to meet the body's health conditioning needs and are widely used in daily health maintenance, post-meal conditioning, and nutritional supplementation for special populations. The product types are diverse, covering traditional health-preserving teas, whole grain drinks, fermented beverages, functional fruit and vegetable juices, and customized health-preserving soups. Some high-end products also utilize modern extraction techniques to enhance the retention of active ingredients. Health-preserving beverages must adhere to food safety standards and regulations related to the homology of food and medicine, avoiding excessive addition of sucrose and artificial additives, while emphasizing the scientific nature of the formula to ensure therapeutic efficacy. Coffee-based health-preserving teas are a relatively common type of health-preserving beverage.

[0003] Related coffee-based health teas combine health-promoting ingredients with coffee raw materials to achieve a combination of function and flavor. However, they often use a simple process of mixing the two raw materials and then extracting or processing them together. However, it is difficult to take into account both the optimal extraction conditions required by the medicinal materials and the suitable conditions for the release of coffee flavor substances and the retention of chlorogenic acid. This results in products with low content of active ingredients, poor flavor coordination, and insufficient brewing stability. Summary of the Invention

[0004] To address the issues of low active ingredient content, poor flavor harmony, and insufficient brewing stability in related coffee health teas, which combine health-promoting ingredients with coffee raw materials to achieve a combination of function and flavor, this application provides a method for preparing chicken dung vine coffee health tea.

[0005] This application provides a method for preparing chicken dung vine coffee health tea, using the following technical solution:

[0006] A method for preparing a chicken dung vine coffee health tea includes the following steps:

[0007] S1. Raw material pretreatment: Take dried chicken manure vine and coffee beans as raw materials respectively;

[0008] S2. Extraction of Paederia scandens: The Paederia scandens from step S1 is crushed to pass through a 60-100 mesh sieve and extracted with water or ethanol aqueous solution at a temperature of 80-95℃ for 1-3 hours. After filtration, Paederia scandens extract is obtained.

[0009] S3. Concentration of Paederia scandens: The Paederia scandens extract obtained in step S2 is concentrated under reduced pressure at a vacuum of -0.06 to -0.09 MPa and a temperature of 55-65℃ to obtain a Paederia scandens concentrated paste with a specific gravity of 1.10-1.25 (60℃).

[0010] S4. Coffee roasting and extraction: Roast the coffee beans from step S1 at 180-220℃ for 8-15 minutes, then grind them to pass through an 80-120 mesh sieve, and extract them with hot water at 90-96℃ to obtain coffee extract.

[0011] S5. Mixing: Mix the concentrated extract of chicken dung vine obtained in step S3 with the coffee extract obtained in step S4 at a dry matter weight ratio of 1:1 to 1:2, and stir at a constant speed at 50-70℃ for 20 to 40 minutes to obtain a mixture.

[0012] S6. Drying and powdering: The mixture obtained in step S5 is spray-dried. The inlet air temperature of the spray dryer is 160-180℃ and the outlet air temperature is 80-90℃ to obtain mixed dry powder.

[0013] S7. Packaging: The mixed dry powder obtained in step S6 is sealed and packaged in an environment with a relative humidity of ≤30% to obtain the Chicken Dung Vine Coffee Health Tea product.

[0014] By adopting the above technical solution, the preparation method first processes chicken dung vine and coffee beans separately, using targeted extraction conditions to maximize the retention of their respective effective components; then, the obtained concentrated paste and extract are mixed at a specific temperature to promote flavor fusion and avoid degradation of heat-sensitive components; the final spray drying step rapidly transforms the liquid mixture into powder, with the set inlet and outlet air temperature range balancing drying efficiency and product quality, thereby ensuring rapid evaporation of moisture and preventing excessive Maillard reaction or loss of active ingredients due to overheating, thus obtaining a solid beverage product with good solubility and high stability.

[0015] Preferably, before step S1, a cleaning step of the raw material of *Paederia scandens* is also included: after rinsing the *Paederia scandens* with clean water, it is then soaked in a salt water solution with a concentration of 1% to 3% for 5 to 10 minutes for disinfection, and finally rinsed with purified water and drained.

[0016] By adopting the above technical solution, the pretreatment step removes mud and some microorganisms attached to the surface of *Paederia scandens* through physical rinsing. Then, it is soaked in salt water of a specific concentration. The osmotic pressure causes the microbial cells to dehydrate and die, achieving deep disinfection and reducing the initial total number of colonies without causing excessive water loss or salt residue in the plant cells. The final pure water rinse is responsible for removing surface salts, providing clean raw materials for subsequent extraction processes, and ensuring the hygiene and safety indicators of the final product from the source.

[0017] Preferably, in step S2, the volume concentration of the ethanol-water solution is 50% to 70%, the material-to-liquid ratio is 1:8 to 1:12 (g / mL), and the extraction is performed twice.

[0018] By adopting the above technical solution, selecting a 50% to 70% ethanol aqueous solution as the extraction solvent can better balance the extraction efficiency of polar and non-polar components; setting a material-liquid ratio of 1:8 to 1:12 aims to promote the dissolution of effective components while avoiding incomplete extraction due to insufficient solvent; and performing extraction in two stages is to make full use of the solvent to ensure that the effective substances in the *Paederia scandens* raw material are fully transferred to the liquid phase.

[0019] Preferably, in step S2, the sterilized *Paederia scandens* is pre-dried at 45-60℃ to control its moisture content to ≤12%, and then pulverized.

[0020] By adopting the above technical solution, the cleaned *Paederia scandens* is pre-dried at low temperature before pulverization. The purpose is to control the moisture content of the raw material to below 12%. Excessive moisture content not only makes the material prone to sticking to the equipment during pulverization, reducing pulverization efficiency, but also causes powder agglomeration, affecting the penetration and diffusion of the solvent during subsequent extraction. Choosing a low-temperature drying method of 45-60℃ is to avoid damage to heat-sensitive components caused by high temperature, ensure the stability of raw material quality, and lay the foundation for obtaining uniform and fine powder and efficient extraction effect.

[0021] Preferably, in step S4, the material-to-liquid ratio for hot water extraction is 1:10 to 1:15 (g / mL), and the extraction time is 15 to 25 minutes.

[0022] By adopting the above technical solution, roasted coffee beans are extracted using hot water at 90-96℃. This temperature range is close to the boiling point of water, which can efficiently dissolve the aroma components, caffeine, chlorogenic acid, and other substances in the coffee. Setting a material-to-liquid ratio of 1:10 to 1:15 aims to obtain a coffee extract with a suitable concentration, avoiding a weak flavor due to excessive dilution or an excessively low proportion of effective components during subsequent mixing. At the same time, the extraction time is controlled at 15-25 minutes to ensure the full release of flavor substances while preventing bitterness caused by prolonged high-temperature heating.

[0023] Preferably, in step S5, the rotation speed of the uniform stirring is 300-500 rpm.

[0024] By adopting the above technical solution, at a mixing temperature of 50-70℃, a stirring speed of 300 to 500 revolutions per minute is set to provide sufficient shear force for the chicken dung vine concentrate and coffee extract, so as to achieve uniform mixing at the molecular level and prevent local concentrations from being too high or too low; while this speed range ensures that the viscous concentrate can be broken up and dispersed in the coffee extract to form a uniform mixing system.

[0025] Preferably, in step S5, an auxiliary material is added during mixing. The auxiliary material is granulated sugar or milk powder, and the amount of the auxiliary material added is 5% to 15% of the total weight of the mixed dry powder.

[0026] By adopting the above technical solution, adding 5% to 15% of the total weight of the final dry powder to the mixing process with white sugar or milk powder mainly serves to adjust the taste and flavor of the final product. White sugar provides sweetness to balance the slight bitterness brought by chicken dung vine, while milk powder can give the product a mellow milky aroma and smooth taste, improving the overall drinkability.

[0027] Preferably, in step S6, the moisture content of the mixed dry powder is controlled to be ≤5%.

[0028] By adopting the above technical solutions, lower water activity can inhibit the growth and reproduction of microorganisms, while mitigating adverse reactions such as moisture absorption and clumping, browning, and degradation of active ingredients during product storage.

[0029] Preferably, the chlorogenic acid content in the mixed dry powder obtained in step S6 is ≥2.0%.

[0030] By adopting the above technical solution, the chlorogenic acid content in the final product is limited to no less than 0.2%. This content standard not only ensures that the product has the expected health benefits, but also restricts the process parameters from raw material selection to coffee extraction, mixing and drying to a level sufficient to retain the active ingredient. This becomes an objective quantitative standard for measuring the effectiveness of the process and the consistency of product quality.

[0031] Preferably, in step S7, the packaging is carried out using nitrogen-filled aluminum foil bags with an oxygen content of ≤3%.

[0032] By adopting the above technical solutions and selecting aluminum foil bags for packaging, it is possible to prevent light and oxygen from intruding and causing product oxidation and deterioration. The principle of filling with nitrogen and controlling the oxygen content inside the packaging to be below 3% is to use inert nitrogen to replace the oxygen inside the packaging, thereby slowing down the degradation rate of chlorogenic acid, volatile aroma components and other easily oxidized substances in the mixed dry powder, and thus maintaining the freshness and quality stability of the product throughout the entire circulation process from the factory to consumption.

[0033] In summary, this application has the following beneficial effects:

[0034] 1. This application employs a process of separately extracting and processing Paederia scandens and coffee beans, followed by mixing. First, by controlling the particle size, extraction temperature, and solvent conditions of Paederia scandens, the aim is to extract its active ingredients such as iridoids and terpenes. Simultaneously, the coffee beans are roasted and extracted with hot water to release their flavor compounds and chlorogenic acid. Then, the obtained Paederia scandens concentrate and coffee extract are mixed under specific temperature and stirring conditions. This process avoids the loss of active ingredients or flavor conflicts caused by differences in suitable extraction conditions between the two raw materials. Finally, by controlling the spray drying parameters, the homogeneous mixture is converted into a solid powder, thereby obtaining a health tea product that combines the health benefits of Paederia scandens with the flavor of coffee and has high solubility and storage stability.

[0035] 2. In this application, it is preferred to pre-treat the raw materials of *Paederia scandens* before extraction, including brine soaking for disinfection and pre-drying. Because brine soaking reduces the initial microbial load of the raw materials by utilizing the principle of osmotic pressure, and the subsequent low-temperature pre-drying controls the moisture content to below 12%, this series of operations not only ensures the hygiene and safety of the product from the source, but also provides a basis for efficient pulverization and extraction by optimizing the physical properties of the raw materials, thereby obtaining *Paederia scandens* extract with low impurity content and high extraction rate of effective components, thus improving the purity and quality consistency of the final product.

[0036] 3. The method of this application sets process parameters such as the ratio and time of coffee hot water extraction, the speed of mixing and stirring, and the inlet and outlet air temperatures of the final spray drying, and is supplemented by nitrogen-filled packaging for later protection. The appropriate ratio of coffee to liquid and extraction time balances extraction efficiency and flavor quality, specific stirring conditions ensure uniform mixing, and staged temperature control takes into account both drying efficiency and protection of heat-sensitive components. Therefore, it achieves the effects of high retention rate of active ingredients, good product uniformity, good reconstitution properties, and extended shelf life. Attached Figure Description

[0037] Figure 1 This is a flowchart illustrating a method for preparing a chicken dung vine coffee health tea according to this application. Detailed Implementation

[0038] The present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0039] Technical concept:

[0040] Related coffee-based health teas combine health-promoting ingredients with coffee raw materials to achieve a combination of function and flavor. However, they often use a simple process of mixing the two raw materials and then extracting or processing them together. However, it is difficult to take into account both the optimal extraction conditions required by the medicinal materials and the suitable conditions for the release of coffee flavor substances and the retention of chlorogenic acid. This results in products with low content of active ingredients, poor flavor coordination, and insufficient brewing stability.

[0041] This application discloses a method for preparing Paederia scandens coffee health tea, comprising the following steps: S1, raw material pretreatment; S2, Paederia scandens extraction; S3, Paederia scandens concentration; S4, coffee roasting and extraction; S5, mixing: the Paederia scandens concentrate obtained in step S3 and the coffee extract obtained in step S4 are mixed at a dry matter weight ratio of 1:1 to 1:2, and stirred at a uniform speed at 50-70℃ for 20-40 minutes to obtain a mixture; S6, drying and powdering; S7, packaging.

[0042] This application employs a process of selectively extracting and processing Paederia scandens and coffee beans, followed by mixing. First, by controlling the particle size, extraction temperature, and solvent conditions of Paederia scandens, the aim is to extract its active components, such as iridoids and terpenes. Simultaneously, the coffee beans are roasted and extracted with hot water to release their flavor compounds and chlorogenic acid. Next, the obtained Paederia scandens concentrate and coffee extract are mixed under specific temperature and stirring conditions. This process avoids the loss of active components or flavor conflicts caused by differences in suitable extraction conditions between the two raw materials. Finally, by controlling the spray drying parameters, the homogeneous mixture is converted into a solid powder, thereby obtaining a health tea product that combines the health benefits of Paederia scandens with the flavor of coffee, and has high solubility and storage stability.

[0043] Example 1

[0044] This embodiment provides a method for preparing chicken dung vine coffee health tea, comprising the following steps:

[0045] S1. Raw material pretreatment: Take dried chicken dung vine and coffee beans as raw materials respectively.

[0046] The process includes a cleaning step before harvesting the raw material: the chicken dung vine is rinsed with clean water, then soaked in a 1% salt solution for 5 minutes for disinfection, and finally rinsed with purified water and drained.

[0047] The chicken manure vine was pre-dried at 45℃ after being cleaned, and its moisture content was controlled to be ≤12%.

[0048] S2. Extraction of Paederia scandens: The Paederia scandens from step S1 is crushed to pass through a 60-mesh sieve and extracted with water or ethanol aqueous solution at a temperature of 80℃ for 1 hour. After filtration, the Paederia scandens extract is obtained.

[0049] The volume concentration of the ethanol-water solution was 50%, the solid-liquid ratio was 1:8 g / mL, and the extraction was performed twice.

[0050] S3. Concentration of Paederia scandens: The Paederia scandens extract obtained in step S2 was concentrated under reduced pressure at a vacuum of -0.06 MPa and a temperature of 55°C to obtain a Paederia scandens concentrate with a specific gravity of 1.10.

[0051] S4. Coffee Roasting and Extraction: Roast the coffee beans from step S1 at 180°C for 8 minutes, then grind them to pass through an 80-mesh sieve. Extract the coffee using hot water at 90°C to obtain the coffee extract.

[0052] The material-to-liquid ratio for hot water extraction was 1:10 g / mL, and the extraction time was 15 minutes.

[0053] S5. Mixing: Mix the concentrated extract of chicken dung vine obtained in step S3 with the coffee extract obtained in step S4 at a dry weight ratio of 1:1, and stir at a constant speed at 50°C for 20 minutes to obtain a mixture.

[0054] The stirring speed is 300 revolutions per minute.

[0055] During the mixing process, auxiliary materials, namely white sugar or milk powder, are added, and the amount of auxiliary materials added is 5% of the total weight of the mixed dry powder.

[0056] S6. Drying and powdering: The mixture obtained in step S5 is spray-dried. The inlet air temperature of the spray dryer is 160℃ and the outlet air temperature is 80℃ to obtain mixed dry powder.

[0057] Among these measures, the moisture content of the mixed dry powder should be controlled to be ≤5%.

[0058] The chlorogenic acid content in the mixed dry powder is ≥2.0%.

[0059] S7. Packaging: The mixed dry powder obtained in step S6 is sealed and packaged in an environment with a relative humidity of ≤30% to obtain the Chicken Dung Vine Coffee Health Tea product.

[0060] The packaging uses nitrogen-filled aluminum foil bags with an oxygen content of ≤3%.

[0061] Example 2

[0062] This embodiment provides a method for preparing chicken dung vine coffee health tea, comprising the following steps:

[0063] S1. Raw material pretreatment: Take dried chicken dung vine and coffee beans as raw materials respectively.

[0064] The process includes a cleaning step before taking the raw material of chicken dung vine: after rinsing the chicken dung vine with clean water, it is then soaked in a 2% salt solution for 8 minutes for disinfection, and finally rinsed with purified water and drained.

[0065] The washed chicken manure vine was pre-dried at 53℃ to control its moisture content to ≤12%.

[0066] S2. Extraction of Paederia scandens: The Paederia scandens from step S1 is crushed to pass through an 80-mesh sieve and extracted with water or ethanol aqueous solution at an extraction temperature of 88℃ for 2 hours. After filtration, the Paederia scandens extract is obtained.

[0067] The volume concentration of the ethanol-water solution was 60%, the solid-liquid ratio was 1:10 g / mL, and the extraction was performed twice.

[0068] S3. Concentration of Paederia scandens: The Paederia scandens extract obtained in step S2 was concentrated under reduced pressure at a vacuum of -0.075 MPa and a temperature of 60°C to obtain a Paederia scandens concentrate with a specific gravity of 1.18.

[0069] S4. Coffee Roasting and Extraction: Roast the coffee beans from step S1 at 200℃ for 12 minutes, then grind them to pass through a 100-mesh sieve, and extract them with hot water at 93℃ to obtain coffee extract.

[0070] The material-to-liquid ratio for hot water extraction was 1:12.5 g / mL, and the extraction time was 20 minutes.

[0071] S5. Mixing: Mix the concentrated extract of chicken dung vine obtained in step S3 with the coffee extract obtained in step S4 at a dry matter weight ratio of 1:1.5, and stir at a constant speed at 60°C for 30 minutes to obtain a mixture.

[0072] The stirring speed is 400 rpm.

[0073] An auxiliary material, namely white sugar or milk powder, was added during the mixing process. The amount of the auxiliary material added was 10% of the total weight of the mixed dry powder.

[0074] S6. Drying and powdering: The mixture obtained in step S5 is spray-dried. The inlet air temperature of the spray dryer is 170℃ and the outlet air temperature is 85℃ to obtain mixed dry powder.

[0075] Among these measures, the moisture content of the mixed dry powder should be controlled to be ≤5%.

[0076] The chlorogenic acid content in the mixed dry powder is ≥2.0%.

[0077] S7. Packaging: The mixed dry powder obtained in step S6 is sealed and packaged in an environment with a relative humidity of ≤30% to obtain the Chicken Dung Vine Coffee Health Tea product.

[0078] The packaging uses nitrogen-filled aluminum foil bags with an oxygen content of ≤3%.

[0079] Example 3

[0080] This embodiment provides a method for preparing chicken dung vine coffee health tea, comprising the following steps:

[0081] S1. Raw material pretreatment: Take dried chicken dung vine and coffee beans as raw materials respectively.

[0082] The process includes a cleaning step before harvesting the raw material: the chicken dung vine is rinsed with clean water, then soaked in a 3% salt solution for 10 minutes for disinfection, and finally rinsed with purified water and drained.

[0083] The washed chicken manure vine is pre-dried at 60℃ to control its moisture content to ≤12%.

[0084] S2. Extraction of Paederia scandens: The Paederia scandens from step S1 is crushed to pass through a 100-mesh sieve and extracted with water or ethanol aqueous solution at a temperature of 95℃ for 3 hours. After filtration, the Paederia scandens extract is obtained.

[0085] The volume concentration of the ethanol-water solution was 70%, the solid-liquid ratio was 1:12 g / mL, and the extraction was performed twice.

[0086] S3. Concentration of Paederia scandens: The Paederia scandens extract obtained in step S2 was concentrated under reduced pressure at a vacuum of -0.09 MPa and a temperature of 65°C to obtain a Paederia scandens concentrate with a specific gravity of 1.25.

[0087] S4. Coffee Roasting and Extraction: Roast the coffee beans from step S1 at 220°C for 15 minutes, then grind them through a 120-mesh sieve. Extract the coffee using hot water at 96°C to obtain the coffee extract.

[0088] The material-to-liquid ratio for hot water extraction was 1:15 g / mL, and the extraction time was 25 minutes.

[0089] S5. Mixing: Mix the concentrated extract of chicken dung vine obtained in step S3 with the coffee extract obtained in step S4 at a dry weight ratio of 1:2, and stir at a constant speed at 70°C for 40 minutes to obtain a mixture.

[0090] The stirring speed is 500 revolutions per minute.

[0091] During the mixing process, auxiliary materials, such as white sugar or milk powder, are added, and the amount of auxiliary materials added is 15% of the total weight of the mixed dry powder.

[0092] S6. Drying and powdering: The mixture obtained in step S5 is spray-dried. The inlet air temperature of the spray dryer is 180℃ and the outlet air temperature is 90℃ to obtain mixed dry powder.

[0093] Among these measures, the moisture content of the mixed dry powder should be controlled to be ≤5%.

[0094] The chlorogenic acid content in the mixed dry powder is ≥2.0%.

[0095] S7. Packaging: The mixed dry powder obtained in step S6 is sealed and packaged in an environment with a relative humidity of ≤30% to obtain the Chicken Dung Vine Coffee Health Tea product.

[0096] The packaging uses nitrogen-filled aluminum foil bags with an oxygen content of ≤3%.

[0097] Comparative Example 1

[0098] The comparative example refers to the content of Example 1, except that in step S2, the chicken dung vine is crushed to pass through a 42-mesh sieve, and the rest of the content is the same as in Example 1.

[0099] Comparative Example 2

[0100] The comparative example is based on the content of Example 1, except that in step S2, the extraction temperature is 56°C, and the rest is the same as in Example 1.

[0101] Comparative Example 3

[0102] The comparative example refers to the content of Example 1, except that in step S2, the extraction time is 0.7 hours, and the rest is the same as in Example 1.

[0103] Comparative Example 4

[0104] The comparative example refers to the content of Example 1, except that in step S3, the vacuum degree of the reduced pressure concentration is -0.04 MPa, and the rest is the same as in Example 1.

[0105] Comparative Example 5

[0106] This comparative example refers to the content of Example 1, except that in step S4, the coffee bean roasting temperature is 126°C, and the rest is the same as in Example 1.

[0107] Comparative Example 6

[0108] The comparative example is the same as that in Example 1, except that in step S5, the concentrated extract of Paederia scandens and the coffee extract are mixed at a dry weight ratio of 1.3:1. The rest of the process is the same as in Example 1.

[0109] Performance testing

[0110] Sample preparation: The chicken dung vine coffee health tea products prepared in Examples 1-3 and Comparative Examples 1-6 were used as test samples. Three copies of each sample were taken for parallel testing to ensure the reliability and statistical significance of the results.

[0111] Chlorogenic acid content determination: The chlorogenic acid content in the sample was quantitatively analyzed by high performance liquid chromatography (HPLC). First, 1.0 g of sample powder was weighed and added to 50 ml of 70% methanol solution. The sample was ultrasonically extracted for 30 minutes, filtered, and the filtrate was injected into the sample. The chromatographic conditions were as follows: C18 column, column temperature 30℃, mobile phase of acetonitrile and 0.1% phosphoric acid aqueous solution, gradient elution, flow rate 1.0 ml / min, and detection wavelength 327 nm. The chlorogenic acid content was calculated by external standard method. Each sample was measured in triplicate and the average value was taken.

[0112] Sensory evaluation: Ten trained sensory evaluators conducted blind evaluations of the samples in a standard sensory laboratory. The samples were prepared using a standardized method: 2.0 grams of sample were added to 150 ml of 90°C hot water, steeped for 3 minutes, and then poured into a standard evaluation cup. The evaluators scored the samples based on four aspects: color, aroma, taste, and overall acceptability, with each aspect having a maximum score of 10 points, for a total score of 40 points. The evaluation criteria included whether the color was uniform, whether the aroma was harmonious and free of off-flavors, whether the taste was mellow, and overall palatability. The mean score and standard deviation were calculated to assess the flavor quality and the effectiveness of avoiding flavor conflicts.

[0113] Dissolution time test: First, weigh 5.0 g of sample powder and add it to 250 ml of 80℃ hot water. Use a magnetic stirrer to stir at a constant speed of 200 rpm and record the time required from the addition of powder to the solution becoming completely transparent and free of visible particles, in seconds; repeat the test three times for each sample and take the average value.

[0114] Moisture content detection: 2.0 g of sample powder was weighed into an aluminum box that had been dried to constant weight, placed in an oven at 105℃ for 4 hours, removed and cooled in a desiccator for 30 minutes, weighed and the percentage of weight loss was calculated. Each sample was measured in parallel three times and the average value was taken.

[0115] Microbial limit test: The microbial limit test includes total colony count; weigh 25 g of sample and add it to 225 ml of sterile physiological saline, homogenize it to prepare a 1:10 dilution, further dilute it and inoculate it onto plate counting agar, incubate at 36°C for 48 hours and count the colony count.

[0116] Table 1 shows the test values ​​of performance parameters in Examples 1-3 and Comparative Examples 1-6.

[0117] Table 1:

[0118]

[0119]

[0120] Example Conclusion:

[0121] Based on Examples 1-3 and Comparative Example 1, and in conjunction with Table 1, it can be seen that the particle size of the raw material *Paederia scandens* can affect the extraction efficiency of its active ingredients. When the particle size is too low, the specific surface area of ​​the raw material particles decreases, thereby weakening the solvent's penetration into the cell wall and the dissolution capacity of the ingredients, resulting in insufficient extraction of active ingredients. This not only reduces the content of functional ingredients in the final product, but also affects the overall flavor fullness and reconstitution solubility of the product due to insufficient extract yield.

[0122] Based on Examples 1-3 and Comparative Example 2, and in conjunction with Table 1, it can be seen that the extraction temperature of Paederia scandens needs to be maintained within a specific range. If the extraction temperature is too low, it will not be able to destroy the plant cell wall structure and reduce the molecular diffusion rate and solubility of the active ingredients, thus hindering the dissolution of target components such as iridoids and terpenes. This not only leads to a decrease in the content of the core functional components of the product, but also makes it difficult to form a harmonious final flavor after subsequent processing due to insufficient release of the precursors of flavor substances contained in the extract.

[0123] As can be seen from Examples 1-3 and Comparative Example 3, and Table 1, ensuring sufficient extraction time can achieve solid-liquid extraction equilibrium. However, an excessively short extraction time means that the solvent and raw materials cannot make sufficient contact and exchange substances, causing the extraction process to be terminated before reaching equilibrium. This results in a low extraction rate, which in turn affects the content of effective components and the integrity of flavor substances in the product.

[0124] Based on Examples 1-3 and Comparative Example 4, and in conjunction with Table 1, it can be seen that vacuum control in the vacuum concentration process can protect heat-sensitive components and ensure the physical stability of the product. When the vacuum is insufficient, the actual boiling point of the concentration system increases, which means that the extract of Paederia scandens needs to be at a higher temperature to achieve water evaporation. This will exacerbate the decomposition or transformation of heat-labile components such as iridoids and terpenes, and the reduced evaporation efficiency will lead to higher residual moisture, providing conditions for microbial growth, thereby affecting the storage stability and hygiene and safety indicators of the product.

[0125] As can be seen from Examples 1-3 and Comparative Example 5, and Table 1, the roasting temperature of coffee beans can help the product develop flavor. Too low a roasting temperature cannot trigger sufficient Maillard reaction and caramelization reaction, which are the chemical pathways that produce the unique aroma and mellow taste of coffee. As a result, even if some components such as caffeine and chlorogenic acid are retained, the overall flavor of the product is monotonous and lacks roasted aroma, which impairs the sensory quality and consumer acceptance as a health tea beverage.

[0126] Based on Examples 1-3 and Comparative Example 6, and in conjunction with Table 1, it can be seen that the mixing ratio of *Paederia scandens* concentrate to coffee extract affects the balance of flavor and efficacy of the final product. When the proportion of *Paederia scandens* is too high, its slight off-odor will mask the aroma of coffee. At the same time, due to the imbalance in the formula ratio, the material properties of the mixture will change during the subsequent spray drying process. Although the impact on some physicochemical indicators is not significant, it will affect the harmony of flavor and overall palatability.

[0127] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A method for preparing a chicken dung vine coffee health tea, characterized in that, Includes the following steps: S1. Raw material pretreatment: Take dried chicken manure vine and coffee beans as raw materials respectively; S2. Extraction of Paederia scandens: The Paederia scandens from step S1 is crushed to pass through a 60-100 mesh sieve and extracted with water or ethanol aqueous solution at a temperature of 80-95℃ for 1-3 hours. After filtration, Paederia scandens extract is obtained. S3. Concentration of Paederia scandens: The Paederia scandens extract obtained in step S2 is concentrated under reduced pressure at a vacuum of -0.06 to -0.09 MPa and a temperature of 55-65℃ to obtain a Paederia scandens concentrate with a specific gravity of 1.10-1.

25. S4. Coffee roasting and extraction: Roast the coffee beans from step S1 at 180-220℃ for 8-15 minutes, then grind them to pass through an 80-120 mesh sieve, and extract them with hot water at 90-96℃ to obtain coffee extract. S5. Mixing: Mix the concentrated extract of chicken dung vine obtained in step S3 with the coffee extract obtained in step S4 at a dry matter weight ratio of 1:1 to 1:2, and stir at a constant speed at 50-70℃ for 20 to 40 minutes to obtain a mixture. S6. Drying and powdering: The mixture obtained in step S5 is spray-dried. The inlet air temperature of the spray dryer is 160-180℃ and the outlet air temperature is 80-90℃ to obtain mixed dry powder. S7. Packaging: The mixed dry powder obtained in step S6 is sealed and packaged in an environment with a relative humidity of ≤30% to obtain the Chicken Dung Vine Coffee Health Tea product.

2. The method for preparing a chicken droppings vine coffee health tea according to claim 1, characterized in that, Before step S1, there is also a cleaning step for the raw material of *Paederia scandens*: after rinsing the *Paederia scandens* with clean water, it is soaked in a 1% to 3% salt solution for 5 to 10 minutes for disinfection, and finally rinsed with purified water and drained.

3. The method for preparing a chicken dung vine coffee health tea according to claim 1, characterized in that, In step S2, the volume concentration of the ethanol-water solution is 50%–70%, the material-to-liquid ratio is 1:8–1:12 (g / mL), and the extraction is performed twice.

4. The method for preparing a chicken dung vine coffee health tea according to claim 1, characterized in that, In step S2, the sterilized chicken manure vine is pre-dried at 45-60℃ to control its moisture content to ≤12%, and then pulverized.

5. The method for preparing a chicken dung vine coffee health tea according to claim 1, characterized in that, In step S4, the material-to-liquid ratio for hot water extraction is 1:10 to 1:15 (g / mL), and the extraction time is 15 to 25 minutes.

6. The method for preparing a chicken dung vine coffee health tea according to claim 1, characterized in that, In step S5, the stirring speed is 300-500 rpm.

7. The method for preparing a chicken dung vine coffee health tea according to claim 1, characterized in that, In step S5, an auxiliary material, namely white sugar or milk powder, is added during mixing. The amount of the auxiliary material added is 5% to 15% of the total weight of the mixed dry powder.

8. The method for preparing a chicken dung vine coffee health tea according to claim 1, characterized in that, In step S6, the moisture content of the mixed dry powder is controlled to be ≤5%.

9. The method for preparing a chicken dung vine coffee health tea according to claim 1, characterized in that, The chlorogenic acid content in the mixed dry powder obtained in step S6 is ≥2.0%.

10. The method for preparing a chicken dung vine coffee health tea according to claim 1, characterized in that, In step S7, the packaging is carried out using nitrogen-filled aluminum foil bags with an oxygen content of ≤3%.

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