Compound solid coffee chewing product and method for producing same
A coffee and product technology, applied in the field of solid food and beverages, can solve the problems of unclear specific content of excipients, poor active nutritional ingredients, and no addition of solvents, etc., to improve work efficiency and safety, high active nutritional ingredients, and enhanced The effect of specific functions
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Embodiment 1
[0026] Mix 50 kg of roasted coffee beans from Yunnan, China and 50% of the roasted coffee beans from Blue Mountain, Jamaica, and grind them into 400-500-mesh ultra-fine powder with a superfine grinder, add 2 kg of vitamin C, 1 kg of folic acid, and yeast zinc 0.8 kg, 1 kg of ferrous gluconate, 0.5 kg of mint essence, 10 kg of sucrose, 1 kg of calcium gluconate, 3 kg of starch, 2 kg of magnesium stearate, 2 kg of sodium carboxymethyl cellulose to make granules, at 70 Dry at ~80°C, granulate, and become the finished coffee chewing granules.
Embodiment 2
[0028] Take Chinese Hainan roasted coffee beans and Brazilian roasted coffee beans, Nescafe instant coffee powder each 1 / 3, a total of 80 kg, the coffee beans are crushed into 400-500 mesh ultra-fine powder with a superfine grinder, add 3 kg of vitamin C, 1.5 folic acid kg, 0.5 kg of yeast zinc, 2 kg of ferrous gluconate, 10 kg of sucrose, 1 kg of mogroside, 1 kg of calcium gluconate, 3 kg of starch, 2 kg of magnesium stearate, 2 kg of sodium carboxymethyl cellulose, Dried at 70-80°C, granulated or pressed into tablets, it becomes the finished chewing coffee.
Embodiment 3
[0030] Take Colombian roasted coffee beans, Ethiopian roasted coffee beans, and 1 / 3 of Yunnan instant coffee powder, totaling 100 kg. The coffee beans are crushed into 400-500 mesh ultrafine powder with a superfine grinder, and 5 kg of vitamin C and 3 kg of folic acid are added. , 1 kg of yeast zinc, 2 kg of ferrous gluconate, 1 kg of pineapple essence, 10 kg of glucose, 1 kg of calcium gluconate, 3 kg of starch, 2 kg of magnesium stearate, 2 kg of sodium carboxymethyl cellulose to make granules , dried at 70-80°C, granulated or pressed into tablets, it becomes the finished product of chewing coffee.
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