Coffee solid beverage for improving immunity and method for preparing the same

Abstract

This invention discloses a coffee solid beverage for enhancing immunity and its preparation method, belonging to the field of solid beverage preparation technology. The beverage uses instant coffee powder as a base, compounded with core active ingredients and flavoring agents. The core active ingredients are a complex polypeptide, modified Poria cocos polysaccharide, yeast β-glucan, and bovine colostrum powder. The complex polypeptide is composed of Poria cocos peptide powder, bovine bone collagen peptide, ginseng peptide powder, and calf thymus peptide powder in a ratio of 1:(1-1.4):(0.4-0.8):(0.5-0.9), with a molecular weight of 1100-1700 Da. The weight ratio of the complex polypeptide, modified Poria cocos polysaccharide, and yeast β-glucan is 1:(0.15-0.19):(0.14-0.16). This invention achieves the dual effects of refreshing the mind and enhancing immunity through scientific compounding. Modified Poria cocos polysaccharides improve solubility and antioxidant activity, resulting in a product with a mellow taste and good mixing properties. The preparation method adopts stepwise mixing, low-temperature drying, and irradiation sterilization, which is simple and controllable, preserves the active ingredients and coffee flavor, and is suitable for industrial production.

Description

Technical Field

[0001] A coffee solid beverage for enhancing immunity and its preparation method are disclosed. This invention belongs to the field of solid beverage preparation technology, specifically relating to a coffee solid beverage for enhancing immunity and its preparation method. Background Technology

[0002] Solid beverages have become mainstream drinks due to their convenience of preparation, good storage, and rich flavors. Instant coffee, in particular, is widely used in daily work and life scenarios because of its core function of refreshing and stimulating the mind. With the fast pace of modern life, factors such as high work pressure, irregular work and rest, and unbalanced diets have led to increasingly prominent sub-health problems. Decreased immunity, fatigue, and poor mental state have become common phenomena. Consumers' demand for beverages has shifted from simply seeking flavor and a refreshing effect to focusing on functional aspects such as nutrition, health care, and immune regulation.

[0003] Most existing coffee-based solid beverages are composed of basic ingredients such as coffee powder, non-dairy creamer, and refined sugar, providing only a stimulating effect without any immune-regulating benefits. While existing immune-boosting solid beverages on the market primarily use peptides and polysaccharides as core active ingredients, they do offer immune-regulating effects but lack palatability and suitability for everyday consumption. Furthermore, some products suffer from low absorption and utilization rates and limited immune-improving effects due to unoptimized ingredients. Additionally, some existing compound health coffees suffer from improper combinations of immune-active ingredients and coffee bases, leading to poor synergy between components, taste clashes, and loss of active ingredients during preparation, failing to balance efficacy and drinking experience.

[0004] Therefore, developing a coffee-based solid beverage that scientifically combines highly absorbable and highly active immune-regulating ingredients to achieve the dual effects of refreshing the mind and improving immunity, while also having a rich taste, good mixing properties, and suitability for daily consumption, is key to solving the pain points of existing products and has significant market value and practical application prospects. Summary of the Invention

[0005] The technical problem to be solved by this invention is to overcome the existing defects and provide a coffee solid beverage that enhances immunity and its preparation method. By scientifically combining and compounding a coffee base with highly active and easily absorbed immunomodulatory components, the invention retains the basic effects of coffee in stimulating the mind while achieving significant immunomodulatory and anti-fatigue effects. At the same time, it solves the problems of poor synergy of components, unpleasant taste, and poor mixing properties in existing compound products. The invention produces a coffee solid beverage with a rich flavor, no layering when mixed, and good storage stability. Moreover, the preparation method is simple and controllable, making it suitable for large-scale industrial production.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A coffee-based solid beverage with enhanced immunity, comprising the following ingredients by weight:

[0008] Core active ingredients: 80-120 parts of complex polypeptide, 10-25 parts of modified Poria cocos polysaccharide, 10-25 parts of yeast β-glucan, and 30-40 parts of bovine colostrum powder;

[0009] Coffee base and flavoring ingredients: 30-50 parts instant coffee powder, 15-25 parts non-dairy creamer, 5-10 parts crystalline fructose, 0.1-0.5 parts steviol glycosides, 5-15 parts maltodextrin, and 0.1-0.3 parts edible salt;

[0010] The composite polypeptide is composed of Poria cocos peptide powder, bovine bone collagen peptide, ginseng peptide powder and calf thymus peptide powder in a weight ratio of 1:(1-1.4):(0.4-0.8):(0.5-0.9), and the molecular weight of the Poria cocos peptide powder, bovine bone collagen peptide, ginseng peptide powder and calf thymus peptide powder is 1100-1700 Da; the weight ratio of the composite polypeptide, modified Poria cocos polysaccharide and yeast β-glucan is 1:(0.15-0.19):(0.14-0.16).

[0011] Preferred formulation (by weight):

[0012] The ingredients include 100 parts of compound polypeptide, 17.5 parts of modified Poria cocos polysaccharide, 15 parts of yeast β-glucan, 35 parts of bovine colostrum powder, 40 parts of instant coffee powder, 20 parts of vegetable fat powder, 8 parts of crystalline fructose, 0.3 parts of steviol glycoside, 10 parts of maltodextrin, and 0.2 parts of edible salt.

[0013] As a preferred technical solution of the present invention, the coffee solid beverage for improving immunity also includes 3-8 parts of Poria cocos powder and 3-8 parts of flaxseed oil microcapsule powder. The Poria cocos powder and flaxseed oil microcapsule powder can form a synergistic effect with the core active ingredients to further enhance the immune regulation effect and enrich the nutritional dimensions of the product.

[0014] As a preferred embodiment of the present invention, the preparation steps of the modified Poria cocos polysaccharide are as follows:

[0015] A1: Add Poria cocos polysaccharide to isopropanol, soak at 35℃ for 12 hours, then slowly add 25% sodium hydroxide aqueous solution at 0-5℃, and then stir and mix under 40kHz ultrasound for 30 minutes to obtain a uniform mixture.

[0016] A2: Mix chloroacetic acid and a 35% sodium hydroxide aqueous solution at a weight ratio of 1:2, and stir until completely dissolved to obtain a chloroacetic acid-sodium hydroxide mixed solution;

[0017] A3: Slowly add the mixture obtained in step A1 to the mixture obtained in step A2, stir and mix at 55℃ for 10 hours, then adjust the pH of the mixture to 6-7 to neutral with food-grade citric acid, filter and collect the precipitate, and then dialyze the precipitate (molecular weight cutoff value 2800 Da, dialysis medium is deionized water, dialysis time 24 hours, deionized water is replaced every 6 hours), concentrate under reduced pressure (temperature 45℃, vacuum degree -0.08 MPa), and freeze dry (temperature -40℃, vacuum degree 10 Pa, drying time 48 hours) to obtain modified Poria cocos polysaccharide.

[0018] The present invention also provides a method for preparing the above-mentioned coffee solid beverage that enhances immunity, comprising the following steps:

[0019] Raw material pretreatment: Instant coffee powder is dried in a dry environment until the moisture content is ≤5% for later use; the moisture content is tested using the 105℃ constant weight method in GB 5009.3-2016; the material uniformity is tested using high performance liquid chromatography (HPLC). Taking caffeine in instant coffee powder as a characteristic index, five samples from different parts of the mixture are taken to test the caffeine content and calculate the relative standard deviation (RSD). The requirement is that the RSD is ≤5%. All powder raw materials such as compound polypeptide, modified poria cocos polysaccharide, yeast β-glucan, bovine colostrum powder, poria cocos powder, and flaxseed oil microcapsule powder are sieved through an 80-mesh standard sieve to remove agglomerated particles and impurities to ensure uniform particle size.

[0020] Initial mixing of core active ingredients: According to the formula ratio, add the compound polypeptide, modified Poria cocos polysaccharide, yeast β-glucan, and bovine colostrum powder (if Poria cocos powder and flaxseed oil microcapsule powder are added, add them together) into a three-dimensional mixer, adjust the speed to 15-20 r / min, mix for 10-15 min, and obtain a uniform immune-active compound powder.

[0021] Coffee base and auxiliary materials compounding: Add pretreated instant coffee powder, non-dairy creamer, crystalline fructose, steviol glycosides, maltodextrin, and edible salt to a three-dimensional mixer, adjust the speed to 25-30 r / min, and continue mixing for 15-20 min to ensure that all materials are mixed evenly and the material uniformity RSD ≤ 5%;

[0022] Drying and sterilization: The mixed materials are placed in a vacuum drying oven with the vacuum level controlled at -0.08 to -0.10 MPa to ensure drying efficiency without damaging the active ingredients; the materials are dried at a low temperature of 40-45℃ until the moisture content is ≤3%, and then sterilized by irradiation using 60Co gamma rays, which is a food-grade sterilization method with no residue. This ensures the sterilization effect while maximizing the preservation of the bioactivity of the core active ingredients and the flavor of coffee.

[0023] Finished product packaging: The sterilized coffee solid beverage base is individually sealed in 10-15g / serving packages to obtain the finished product.

[0024] Compared with the prior art, the beneficial effects of the present invention are:

[0025] Dual benefits, synergistic effect: This invention scientifically combines a coffee base with highly active immunomodulatory components. It retains the basic energizing effects of instant coffee while significantly enhancing immunity and anti-fatigue through the synergistic effects of complex peptides, modified Poria cocos polysaccharides, yeast β-glucan, and bovine colostrum powder. The complex peptides are small molecule peptides of 1100-1700 Da, with high solubility and bioactivity, easily absorbed by the body, promoting metabolism and enhancing protein efficacy. They also improve the absorption rate of Poria cocos polysaccharides and yeast β-glucan, enhancing the phagocytic activity of immune cells such as NK cells and lymphocytes. Bovine colostrum powder supplements immunoglobulins, further strengthening the immunomodulatory effect.

[0026] The optimized composition ratio yields significant results: the compound polypeptide, modified Poria cocos polysaccharide, and yeast β-glucan are combined in a weight ratio of 1:(0.15-0.19):(0.14-0.16), achieving optimal synergistic effects among the components. Compared with single components or non-ratio compounding, the immune regulation and anti-fatigue effects are greatly improved. Animal experiments have verified that drinking the product of this invention can effectively prolong the weight-bearing swimming time of mice and significantly increase the splenic lymphocyte transformation value and NK cell activity.

[0027] Modified Poria cocos polysaccharide enhances solubility and activity: Chemically modified Poria cocos polysaccharide is used to replace ordinary Poria cocos polysaccharide. By introducing a large number of carboxyl groups through modification, the water solubility and dispersibility of the polysaccharide are improved, solving the problem of easy clumping and layering of ordinary Poria cocos polysaccharide in coffee base. It also enhances the antioxidant activity of the polysaccharide, further improving immune regulation and anti-fatigue ability.

[0028] Rich and smooth taste, easy to mix: The scientific combination of non-dairy creamer, crystalline fructose, steviol glycosides and other flavoring ingredients neutralizes the bitterness of coffee, making the product rich and smooth. The addition of steviol glycosides reduces the amount of refined sugar used, balancing flavor and health. All ingredients are reasonably proportioned, with no taste conflicts. After mixing, there is no layering, sedimentation and graininess, resulting in a great drinking experience.

[0029] The preparation method is simple and suitable for industrial production: This invention adopts a step-by-step mixing process to ensure that the core active ingredients are mixed evenly with the coffee base. The low-temperature drying and irradiation sterilization processes ensure the hygiene and safety of the product while maximizing the preservation of the active ingredients and coffee flavor. The entire preparation process does not require complicated equipment, the process parameters are controllable, the product has good storage stability, and the shelf life at room temperature can reach more than 18 months, making it suitable for large-scale industrial production.

[0030] All raw materials are food-grade and highly safe: All raw materials used in this invention are food-grade, comply with national food safety standards, contain no harmful additives, and are safe for daily consumption. Detailed Implementation

[0031] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0032] This invention provides a technical solution:

[0033] A coffee-based solid beverage designed to boost immunity, using only food-grade ingredients. The ingredient procurement information is as follows: (Detailed procurement information is provided below.)

[0034] Instant coffee powder: Commercially available pure instant coffee powder with a caffeine content of ≥10%;

[0035] The components of the compound polypeptide are: customized molecular weight 1100-1700Da, Poria cocos peptide powder (Lanzhou Waterles Biotechnology Co., Ltd.), bovine bone collagen peptide (Dezhou Lanli Biotechnology Co., Ltd.), ginseng peptide powder (Dezhou Lanli Biotechnology Co., Ltd.), and calf thymus peptide powder (Sichuan Lvcheng Biotechnology Co., Ltd.).

[0036] Yeast β-glucan: Food-grade low molecular weight β-1,3 / 1,6 glucan (Shandong Samsung Corn Industry Technology Co., Ltd., item number 03261613);

[0037] Bovine colostrum powder: food grade, IgG content ≥20% (Heilongjiang Feihe Dairy Co., Ltd., item number 0320);

[0038] Poria cocos powder (Anhui Huawan Chinese Medicine Pieces Co., Ltd., item number SY-YC037), flaxseed oil microcapsule powder (Zhejiang Fenghong New Material Co., Ltd., item number CT141).

[0039] Non-dairy creamer, crystalline fructose, maltodextrin, and edible salt: commercially available food grade; steviol glycosides: food-grade natural sweetener (Jiangxi Tianxin Pharmaceutical Co., Ltd.).

[0040] To verify the sensory quality and efficacy of the product of this invention, sensory evaluation, anti-fatigue test, and immunity test were performed on the coffee solid beverage obtained in the examples. The detection methods are as follows:

[0041] Sensory evaluation: 20 professional food tasters (with more than 5 years of experience in food sensory evaluation) scored the product from four dimensions: color, coffee aroma, taste, and solubility. Each item was scored out of 25 points, for a total of 100 points. The average score was taken as the evaluation result. The preparation method was as follows: 1 serving of product was added to 150mL of warm water at 80±5℃, stirred for 10 seconds, and observed for whether there was layering or sedimentation.

[0042] Anti-fatigue test: SPF-grade Kunming mice weighing 18-22g were randomly divided into an example group and a blank group, with 10 mice in each group. The example group was administered the coffee solid beverage preparation solution of this invention (concentration 0.01g / mL, preparation solvent is deionized water) by gavage, while the blank group was administered an equal volume of deionized water by gavage at a dose of 0.02mL / g body weight, once a day for 30 consecutive days. 30 minutes after the last gavage, a weight-bearing swimming test was conducted on the mice: the swimming tank was 50cm×30cm×40cm in size, the water temperature was 25±1℃, the water depth was 30cm, and the mice were placed in the swimming tank with a lead wire bearing 5% of their body weight at the base of their tails. The time it took for the mice to swim to exhaustion was recorded (the criterion for exhaustion was that the mouse could not float on its own after sinking in the water for 10 seconds), and the average value was taken.

[0043] Immunity assay: The proliferation capacity of mouse spleen lymphocytes was detected by the ConA-induced transformation assay (MTT method). The MTT method parameters were: ConA concentration 5 μg / mL, culture temperature 37℃, CO2 concentration 5%, culture time 48 h, and detection wavelength 490 nm using an ELISA reader. The transformation value was calculated as (transformation value = average OD value of the example group - average OD value of the blank group). NK cell activity was detected by the lactate dehydrogenase (LDH) assay (kit purchased from Nanjing Jiancheng Bioengineering Institute, catalog number A020-2), strictly following the kit instructions. All tests were performed 30 min after the last gavage in mice.

[0044] Example 1

[0045] A coffee-based solid beverage designed to boost immunity, comprising the following ingredients by weight:

[0046] 80 parts of compound polypeptide, 10 parts of modified Poria cocos polysaccharide, 10 parts of yeast β-glucan, 30 parts of bovine colostrum powder, 30 parts of instant coffee powder, 15 parts of non-dairy creamer, 5 parts of crystalline fructose, 0.1 parts of steviol glycoside, 5 parts of maltodextrin, and 0.1 parts of edible salt.

[0047] Among them, the ratio of Poria cocos peptide powder: bovine bone collagen peptide: ginseng peptide powder: calf thymus peptide powder = 1:1:0.4:0.5, and the molecular weight of each peptide is 1100 Da; the ratio of composite peptide: modified Poria cocos polysaccharide: yeast β-glucan = 1:0.15:0.14.

[0048] Preparation method:

[0049] Raw material pretreatment: All powder raw materials are sieved through an 80-mesh sieve, and instant coffee powder is dried to a moisture content of ≤5%;

[0050] Initial mixing of core active ingredients: Add the compound polypeptide, modified Poria cocos polysaccharide, yeast β-glucan, and bovine colostrum powder into a three-dimensional mixer and mix at 15 r / min for 10 min;

[0051] Compound mixing: Add instant coffee powder, non-dairy creamer, crystalline fructose, steviol glycosides, maltodextrin, and edible salt, and mix at 25 rpm for 15 minutes;

[0052] Drying and sterilization: Vacuum drying at 40℃ until moisture content ≤3%, followed by irradiation sterilization (5kGy);

[0053] Packaging: Individually sealed in 10g portions.

[0054] Example 2 (Preferred Example)

[0055] A coffee-based solid beverage designed to boost immunity, comprising the following ingredients by weight:

[0056] 100 parts of complex polypeptide, 17.5 parts of modified Poria cocos polysaccharide, 15 parts of yeast β-glucan, 35 parts of bovine colostrum powder, 40 parts of instant coffee powder, 20 parts of non-dairy creamer, 8 parts of crystalline fructose, 0.3 parts of steviol glycoside, 10 parts of maltodextrin, 0.2 parts of edible salt, 5 parts of Poria cocos powder, and 5 parts of flaxseed oil microcapsule powder;

[0057] Among them, the ratio of Poria cocos peptide powder: bovine bone collagen peptide: ginseng peptide powder: calf thymus peptide powder = 1:1.2:0.6:0.7 in the compound polypeptide, and the molecular weight of each peptide is 1400 Da; the ratio of compound polypeptide: modified Poria cocos polysaccharide: yeast β-glucan = 1:0.175:0.15.

[0058] Preparation method:

[0059] Raw material pretreatment: All powder raw materials are sieved through an 80-mesh sieve, and instant coffee powder is dried to a moisture content of ≤5%;

[0060] Initial mixing of core active ingredients: Add the compound polypeptide, modified Poria cocos polysaccharide, yeast β-glucan, bovine colostrum powder, Poria cocos powder, and flaxseed oil microcapsule powder into a three-dimensional mixer and mix at 18 r / min for 12 min.

[0061] Compound mixing: Add instant coffee powder, non-dairy creamer, crystalline fructose, steviol glycosides, maltodextrin, and edible salt, and mix at 28 rpm for 18 minutes;

[0062] Drying and sterilization: Vacuum drying at 42℃ until moisture content ≤3%, followed by irradiation sterilization (6kGy);

[0063] Packaging: Individually sealed in 12g portions.

[0064] Example 3

[0065] A coffee-based solid beverage designed to boost immunity, comprising the following ingredients by weight:

[0066] 120 parts of complex polypeptide, 25 parts of modified Poria cocos polysaccharide, 25 parts of yeast β-glucan, 40 parts of bovine colostrum powder, 50 parts of instant coffee powder, 25 parts of non-dairy creamer, 10 parts of crystalline fructose, 0.5 parts of steviol glycoside, 15 parts of maltodextrin, 0.3 parts of edible salt, 8 parts of Poria cocos powder, and 8 parts of flaxseed oil microcapsule powder;

[0067] Among them, the ratio of Poria cocos peptide powder: bovine bone collagen peptide: ginseng peptide powder: calf thymus peptide powder = 1:1.4:0.8:0.9 in the compound polypeptide, and the molecular weight of each peptide is 1700 Da; the ratio of compound polypeptide: modified Poria cocos polysaccharide: yeast β-glucan = 1:0.19:0.16.

[0068] Preparation method:

[0069] Raw material pretreatment: All powder raw materials are sieved through an 80-mesh sieve, and instant coffee powder is dried to a moisture content of ≤5%;

[0070] Initial mixing of core active ingredients: Add the compound polypeptide, modified Poria cocos polysaccharide, yeast β-glucan, bovine colostrum powder, Poria cocos powder, and flaxseed oil microcapsule powder into a three-dimensional mixer and mix at 20 r / min for 15 min.

[0071] Compound mixing: Add instant coffee powder, non-dairy creamer, crystalline fructose, steviol glycosides, maltodextrin, and edible salt, and mix at 30 rpm for 20 minutes;

[0072] Drying and sterilization: Vacuum drying at 45℃ until moisture content ≤3%, followed by irradiation sterilization (8kGy);

[0073] Packaging: Individually sealed in 15g portions.

[0074] Comparative Example 1

[0075] A common coffee solid beverage differs from Example 2 in that it does not contain the added complex polypeptides, modified Poria cocos polysaccharide, yeast β-glucan, bovine colostrum powder, Poria cocos powder, or flaxseed oil microcapsule powder. The other raw materials, proportions, and preparation methods are the same as in Example 2.

[0076] Comparative Example 2

[0077] A coffee solid beverage differs from Example 2 in that ordinary Poria cocos polysaccharide is used instead of modified Poria cocos polysaccharide, while the other raw materials, proportions, and preparation methods are the same as in Example 2.

[0078] Comparative Example 3

[0079] A solid beverage to enhance immunity differs from Example 2 in that it does not contain instant coffee powder or non-dairy creamer, while the other ingredients, proportions, and preparation methods are the same as in Example 2.

[0080] Test Results and Analysis

[0081] 1. Sensory evaluation results

[0082] Group Color (25 points) Coffee aroma (25 points) Taste (25 points) Impulsiveness (25 points) Total Score Example 1 22 23 22 23 90 Example 2 24 24 24 24 96 Example 3 23 23 22 23 91 Comparative Example 1 24 25 24 24 97 Comparative Example 2 23 23 20 18 84 Comparative Example 3 - - 18 20 38

[0083] Analysis: The sensory scores of the coffee solid beverages in Examples 1-3 were all above 90 points. Among them, the preferred Example 2 had the highest score, with a uniform light brown color, a rich and pure coffee aroma, a mellow and smooth taste, and no layering or sedimentation after preparation. Comparative Example 1 had a slightly higher sensory score because it lacked immune-active components, but it did not have immune-regulating and anti-fatigue effects. Comparative Example 2 used ordinary Poria cocos polysaccharide, which has poor water solubility, resulting in poor reconstitution and a grainy taste, and its score was significantly lower. Comparative Example 3 had no coffee base, no coffee aroma, and extremely poor palatability, making it unsuitable as a coffee beverage.

[0084] 2. Results of anti-fatigue and immunity tests

[0085] Group Swimming time with added weight (min) Splenic lymphocyte transformation value NK cell activity (%) Example 1 158.3 0.185 42.8 Example 2 164.5 0.193 43.2 Example 3 159.7 0.188 42.9 Comparative Example 1 98.5 0.102 29.6 Comparative Example 2 142.6 0.165 38.5 Blank group 96.7 0.098 29.4

[0086] Analysis: The weight-bearing swimming time, spleen lymphocyte transformation value, and NK cell activity of mice in Examples 1-3 were significantly higher than those in Comparative Examples 1 and 2 and the blank group. Among them, Example 2 showed the best effect, indicating that the product of the present invention has significant anti-fatigue and immune-enhancing effects. There was no significant difference in the test results between Comparative Example 1 and the blank group, indicating that the basic coffee component has no immunomodulatory or anti-fatigue effects. The effect of Comparative Example 2 was lower than that of the Example group, indicating that the modified Poria cocos polysaccharide has significantly improved immunomodulatory and solubility compared with ordinary Poria cocos polysaccharide, further proving the advantages of the modified Poria cocos polysaccharide of the present invention.

[0087] The above test results fully demonstrate that the immune-boosting coffee solid beverage of the present invention, while taking into account both excellent sensory quality and the basic energizing effect of coffee, has significant effects on improving immunity and anti-fatigue. The proportions of the various components are scientific and synergistic, making it a functional coffee solid beverage suitable for daily consumption.

[0088] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A coffee solid beverage for enhancing immunity, characterized in that, By weight, it includes the core active ingredients, coffee base, and flavoring ingredients; The core active ingredients are: 80-120 parts of complex polypeptide, 12-22.8 parts of modified Poria cocos polysaccharide, 11.2-19.2 parts of yeast β-glucan, and 30-40 parts of bovine colostrum powder; The coffee base and flavoring ingredients are: 30-50 parts instant coffee powder, 15-25 parts non-dairy creamer, 5-10 parts crystalline fructose, 0.1-0.5 parts steviol glycosides, 5-15 parts maltodextrin, and 0.1-0.3 parts edible salt. The composite polypeptide is composed of Poria cocos peptide powder, bovine bone collagen peptide, ginseng peptide powder and calf thymus peptide powder in a weight ratio of 1:(1-1.4):(0.4-0.8):(0.5-0.9), and the molecular weight of each peptide powder is 1100-1700 Da; the weight ratio of the composite polypeptide, modified Poria cocos polysaccharide and yeast β-glucan is 1:(0.15-0.19):(0.14-0.16), and the weight proportions of the core active ingredients all meet the specified ratio. The modified Poria cocos polysaccharide is a Poria cocos polysaccharide modified by carboxymethylation with chloroacetic acid. In its preparation process, the weight ratio of chloroacetic acid to a 35% sodium hydroxide aqueous solution is 1:

2.

2. The coffee solid beverage for enhancing immunity according to claim 1, characterized in that, The optimal proportions of each ingredient by weight are as follows: 100 parts of complex polypeptide, 17.5 parts of modified Poria cocos polysaccharide, 15 parts of yeast β-glucan, 35 parts of bovine colostrum powder, 40 parts of instant coffee powder, 20 parts of non-dairy creamer, 8 parts of crystalline fructose, 0.3 parts of steviol glycosides, 10 parts of maltodextrin, and 0.2 parts of edible salt.

3. The coffee solid beverage for enhancing immunity according to claim 1 or 2, characterized in that, It also includes 3-8 parts of Poria cocos powder and 3-8 parts of flaxseed oil microcapsule powder; the Poria cocos powder and flaxseed oil microcapsule powder work synergistically with the core active ingredients to enhance the immune regulation effect, and the addition does not change the weight ratio of the complex polypeptide, modified Poria cocos polysaccharide and yeast β-glucan.

4. The coffee solid beverage for enhancing immunity according to claim 1, characterized in that, The preparation method of the modified Poria cocos polysaccharide includes the following steps: A1: Add Poria cocos polysaccharide to isopropanol, soak at 35℃ for 12 hours, then slowly add 25% sodium hydroxide aqueous solution at 0-5℃, and then stir and mix under 40kHz ultrasound for 30 minutes to obtain a uniform mixture. A2: Mix chloroacetic acid and a 35% sodium hydroxide aqueous solution at a weight ratio of 1:2, and stir until completely dissolved to obtain a chloroacetic acid-sodium hydroxide mixed solution; A3: Slowly add the mixture obtained in step A1 to the mixture obtained in step A2, stir and mix at 55°C for 10 hours, then adjust the pH of the mixture to 6-7 with citric acid, filter and collect the precipitate, and then dialyze, concentrate under reduced pressure and freeze dry to obtain modified Poria cocos polysaccharide; the molecular weight cutoff value of the dialysis is 2800 Da.

5. The coffee solid beverage for enhancing immunity according to claim 1, characterized in that, The compound polypeptide, modified Poria cocos polysaccharide, yeast β-glucan, and bovine colostrum powder are all food-grade raw materials; the instant coffee powder is pure instant coffee powder, and steviol glycosides are food-grade natural sweeteners; the yeast β-glucan is food-grade low molecular weight β-1,3 / 1,6 glucan, and the bovine colostrum powder has an immunoglobulin IgG content of ≥20%.

6. A method for preparing an immune-boosting coffee solid beverage as described in any one of claims 1-5, characterized in that, Includes the following steps: S1: Raw material pretreatment: Instant coffee powder is dried to a moisture content of ≤5%; all powder raw materials are sieved through an 80-mesh standard sieve to remove clumps and impurities; the moisture content is determined by the 105℃ constant weight method. S2: Initial mixing of core active ingredients: Take the core active ingredients according to the formula ratio, put them into a food-grade three-dimensional mixer, adjust the speed to 15-20 r / min, mix for 10-15 min, and obtain immune-active complex powder; if adding Poria cocos powder or flaxseed oil microcapsule powder, add them together with the core active ingredients for mixing. S3: Coffee base and auxiliary ingredients compounding: Add the pretreated coffee base and flavoring auxiliary ingredients to the three-dimensional mixer, adjust the speed to 25-30 r / min, and continue mixing for 15-20 min until the material uniformity RSD ≤ 5%; the material uniformity is detected by high performance liquid chromatography, and the RSD value is calculated with coffee powder as the characteristic index; S4: Drying and sterilization: Place the mixed materials in a vacuum drying oven and dry them at a low temperature of 40-45℃ until the moisture content of the materials is ≤3%. Then sterilize them by irradiation with 60Co γ rays at a dose of 5-8kGy. S5: Finished product packaging: Seal the sterilized material individually in 10-15g / portion packages to obtain the finished product.

7. The preparation method according to claim 6, characterized in that, In step S2, the mixing speed is 18 r / min and the mixing time is 12 min; in step S3, the mixing speed is 28 r / min and the mixing time is 18 min; if Poria cocos powder or flaxseed oil microcapsule powder is added, the mixing parameters in step S2 remain unchanged.

8. The preparation method according to claim 6, characterized in that, In step S4, the vacuum drying temperature is 42℃ and the irradiation sterilization dose is 6kGy; in step S5, the packaging specification is 12g / part; the vacuum degree of the vacuum drying is -0.08~-0.10MPa.

9. The preparation method according to claim 6, characterized in that, The three-dimensional mixer is a food-grade powder mixing equipment, and the entire process of material mixing and processing is carried out in a dry and sterile environment with a temperature of 25±5℃ and a relative humidity of ≤60%.

10. An application of a coffee solid beverage for enhancing immunity as described in any one of claims 1-5, characterized in that, The coffee solid beverage, as a daily functional drink, is intended for use in scenarios involving refreshing the mind, regulating immunity, and combating fatigue. It can be stored at room temperature in a sealed container and has a shelf life of more than 18 months. The room temperature is 25±5℃, and the sealed packaging is an individual food-grade aluminum-plastic composite film.