Preparation method of coffee drink for healthy weight loss and metabolism promotion

Abstract

The present invention discloses a preparation method of a coffee beverage for healthy weight loss and promoting metabolism, comprising the following steps: extraction and purification of chlorogenic acid; roasting and grinding coffee beans to obtain coffee powder, adding pure water to the coffee powder for extraction to obtain a coffee extract; adding chlorogenic acid powder to the coffee extract and stirring to obtain a mixture, and filtering, concentrating and drying the mixture to obtain a chlorogenic acid coffee beverage. By adopting the above preparation method of a coffee beverage for healthy weight loss and promoting metabolism, the added chlorogenic acid can maintain its stability and activity in the coffee beverage, thereby increasing the functionality of the coffee beverage, and being capable of healthy weight loss and promoting metabolism.

Description

Technical Field

[0001] The present invention belongs to the technical field of coffee beverages, and particularly relates to a preparation method of a coffee beverage for healthy weight loss and promoting metabolism. Background Art

[0002] Coffee is a beverage made from roasted and ground coffee beans. Chlorogenic acid is a natural polyphenolic compound with strong antioxidant, anti-inflammatory and anti-cancer and other health care effects; at the same time, studies have shown that chlorogenic acid can increase the production of body heat, thereby promoting the body to naturally burn fat to obtain energy, achieving the result of weight loss. The super antioxidant effect of chlorogenic acid can also reduce the generation of new fat cells, preventing obesity from the source. In summary, chlorogenic acid has a series of health care effects such as lowering blood pressure, improving blood sugar and lipid metabolism, reducing liver damage, protecting the heart and blood vessels.

[0003] The present invention aims to synthesize a coffee beverage rich in chlorogenic acid to increase the functionality of coffee. However, chlorogenic acid is easily affected by factors such as oxidation and light during the processing, resulting in a small amount of chlorogenic acid in the synthesized coffee beverage, and it is difficult to achieve the functionality of chlorogenic acid in the coffee beverage. Summary of the Invention

[0004] The purpose of the present invention is to provide a preparation method of a coffee beverage for healthy weight loss and promoting metabolism, so as to solve the problems that the function of the above coffee beverage is relatively single and the content of chlorogenic acid in the product is small due to the instability of chlorogenic acid after adding chlorogenic acid during the processing.

[0005] To achieve the above purpose, the present invention provides a preparation method of a coffee beverage for healthy weight loss and promoting metabolism, including the following steps:

[0006] (1) Extraction and purification of chlorogenic acid

[0007] Soak green coffee powder in a solvent at room temperature for 8 - 10 hours, stir every two hours during this period to obtain a crude chlorogenic acid solution. The crude chlorogenic acid solution is successively subjected to membrane separation, membrane concentration, macroporous resin enrichment, and decolorization to obtain a refined chlorogenic acid solution, and the refined chlorogenic acid solution is dried to obtain chlorogenic acid powder;

[0008] (2) Preparation of coffee extract

[0009] Roast and grind coffee beans to obtain coffee powder, and add pure water to the coffee powder for extraction to obtain a coffee extract;

[0010] (3) Preparation of chlorogenic acid coffee beverage

[0011] Add chlorogenic acid powder to the coffee extract and stir to obtain a mixture, and the mixture is filtered, concentrated, and dried to obtain a chlorogenic acid coffee beverage.

[0012] Preferably, the method for preparing green coffee powder in step (1) is to wash, dry, grind and sieve green coffee beans through a 100-mesh sieve to obtain uniform green coffee powder.

[0013] Preferably, in step (1), the mass volume ratio of green coffee powder to solvent is 1 g: 5-20 mL, and the solvent is 50% ethanol aqueous solution; the membrane separation step is to pass the chlorogenic acid extract through an ultrafiltration membrane with a molecular weight cutoff of 1000, and collect the permeate; the membrane concentration step is to concentrate the permeate to 10% of the original volume using a nanofiltration membrane with a molecular weight cutoff of 200, and collect the concentrate; the macroporous resin enrichment step is to pass the concentrate through a macroporous resin column, Dynamically adsorb until saturation, elute the above-mentioned macroporous resin column with a hydrochloric acid aqueous solution with a pH value of 5-6 at a flow rate of 5-10BV / h until the effluent is colorless, and then elute with 40%-80% ethanol by volume at a flow rate of 5-10BV / h, collect the ethanol eluate until no chlorogenic acid flows out, and concentrate the collected eluate under reduced pressure to a paste; the decolorization step is to dissolve the extract with water, add 30-60 mg of activated carbon to each 1 mL of aqueous solution, stir and decolorize at room temperature for 10-50 min, filter, and dry to obtain chlorogenic acid powder.

[0014] Preferably, the baking step in step (2) includes three stages:

[0015] Initial stage: temperature is 150-160℃, baking time is 5min;

[0016] Intermediate stage: the temperature is raised to 170°C and then slowly increased to 200°C, and the baking time is 10 minutes;

[0017] Final stage: the temperature reaches 200°C and the baking time is less than 2 minutes.

[0018] Preferably, the mass ratio between coffee beans and water in step (2) is 1:100-200.

[0019] Preferably, in step (3), the mass ratio of chlorogenic acid powder to coffee beans is 1:2-10.

[0020] Preferably, step (1) further comprises a chlorogenic acid modification step, specifically, mixing the chlorogenic acid semen with the composite amino acid, performing ultrasonic treatment at room temperature, filtering and drying to obtain the chlorogenic acid powder.

[0021] Preferably, the complex amino acid includes one or both of basic amino acids and acidic amino acids.

[0022] Preferably, the acidic amino acids include one or both of glutamic acid and aspartic acid, and the basic amino acids include one or both of lysine and arginine.

[0023] Preferably, in step (1), the mass ratio of the compound amino acid to the green coffee powder is 1:20-40.

[0024] Therefore, the preparation method of a healthy weight loss and metabolism-promoting coffee beverage adopting the above structure has the following beneficial effects:

[0025] (1) The coffee beverage prepared by the present invention contains chlorogenic acid. Since chlorogenic acid has a series of functions such as strong antioxidant, anti-inflammatory, anti-cancer, blood pressure reduction, improvement of blood sugar and lipid metabolism, reduction of liver damage, and heart protection, the coffee beverage in the present invention also has the above functions, increasing the functionality of coffee beverages in the prior art.

[0026] (2) Adding chlorogenic acid in the steps after coffee roasting, grinding, and extraction can ensure the activity of chlorogenic acid to the greatest extent, is not easily affected by high temperature during the processing, and improves the biological activity and stability of chlorogenic acid in the coffee beverage.

[0027] (3) Adding chlorogenic acid to coffee in the present invention not only does not affect the taste of coffee, but also chlorogenic acid can adjust the taste and flavor of coffee to achieve better effects.

[0028] (4) The molecular structure of chlorogenic acid contains 3 unstable parts: unsaturated double bonds, ester bonds, and polyphenols. This structure causes it to be easily oxidized and decomposed when heated and exposed to light. In order to ensure the stability of the added chlorogenic acid, the present invention also adds compound amino acids, and uses the amino and carboxyl groups in the amino acids to form a stable molecular structure with the chlorogenic acid molecules, increasing the stability of the chlorogenic acid molecules.

[0029] (5) After the chlorogenic acid molecules are added with compound amino acids, not only can their stability be increased, but also the antioxidant properties between the two can be synergistically improved, further increasing the functionality of the coffee beverage.

[0030] The technical solution of the present invention will be further described in detail below through examples. Specific Embodiments

[0031] The present invention will be further described below. It should be noted that this embodiment is based on the present technical solution, and detailed implementation manners and specific operation processes are given, but the present invention is not limited to this embodiment. Example 1

[0032] A preparation method of a healthy weight loss and metabolism-promoting coffee beverage, characterized by comprising the following steps:

[0033] (1) Extraction and purification of chlorogenic acid

[0034] Wash, dry, crush, and sieve the green coffee beans through a 100-mesh sieve to obtain uniform green coffee powder.

[0035] The green coffee powder was soaked in a 50% ethanol aqueous solution, the mass volume ratio of the green coffee powder to the solvent was 1g:15mL, and the mixture was soaked at room temperature for 10 hours, during which the mixture was stirred every two hours to obtain a crude chlorogenic acid solution, and the crude chlorogenic acid solution was sequentially subjected to membrane separation, membrane concentration, macroporous resin enrichment, and decolorization to obtain a chlorogenic acid semen;

[0036] The membrane separation step is to pass the chlorogenic acid extract through an ultrafiltration membrane with a molecular weight cutoff of 1000, and collect the permeate; the membrane concentration step is to concentrate the permeate to 10% of the original volume using a nanofiltration membrane with a molecular weight cutoff of 200, and collect the concentrate; the macroporous resin enrichment step is to pass the concentrate through a macroporous resin column, dynamically adsorb to saturation, elute the above macroporous resin column with a pH = 5.5 hydrochloric acid aqueous solution at a flow rate of 8BV / h until the effluent is colorless, and then elute with 60% volume fraction ethanol at a flow rate of 5-10BV / h, collect the ethanol eluate until no chlorogenic acid flows out, and reduce the pressure to concentrate the collected eluate to a paste; the decolorization step is to dissolve the extract in water, add 45mg of activated carbon to each 1mL of aqueous solution, stir and decolorize at room temperature for 30min, filter, and dry to obtain chlorogenic acid powder, and dry the chlorogenic acid semen at 35 degrees Celsius to obtain chlorogenic acid powder.

[0037] (2) Preparation of coffee extract

[0038] The coffee beans are roasted. The roasting process includes three stages:

[0039] Initial stage: temperature is 150℃, baking time is 5min;

[0040] Intermediate stage: the temperature is raised to 170°C and then slowly increased to 200°C, and the baking time is 10 minutes;

[0041] Final stage: the temperature reaches 200°C and the baking time is 1.5 minutes.

[0042] The roasted coffee beans are ground to obtain coffee powder, and pure water is added to the coffee powder for extraction to obtain coffee extract; the mass ratio between the coffee beans and the pure water is 1:150.

[0043] (3) Preparation of chlorogenic acid coffee beverage

[0044] The chlorogenic acid powder is added to the coffee extract and stirred to obtain a mixture, wherein the mass ratio of the chlorogenic acid powder to the coffee beans is 1:4, and the mixture is filtered, concentrated, and dried to obtain a chlorogenic acid coffee beverage. The concentration and drying temperature cannot be too high, and the temperature is 35 degrees Celsius. Example 2

[0045] A method for preparing a coffee beverage for healthy weight loss and promoting metabolism, characterized in that it comprises the following steps:

[0046] (1) Extraction and purification of chlorogenic acid

[0047] The green coffee beans are washed, dried, crushed, and passed through a 100-mesh sieve to obtain uniform green coffee powder.

[0048] The green coffee powder was soaked in a 50% ethanol aqueous solution, the mass volume ratio of the green coffee powder to the solvent was 1g:15mL, and the mixture was soaked at room temperature for 10 hours, during which the mixture was stirred every two hours to obtain a crude chlorogenic acid solution, and the crude chlorogenic acid solution was sequentially subjected to membrane separation, membrane concentration, macroporous resin enrichment, and decolorization to obtain a chlorogenic acid semen;

[0049] The membrane separation step is to pass the chlorogenic acid extract through an ultrafiltration membrane with a molecular weight cutoff of 1000, and collect the permeate; the membrane concentration step is to concentrate the permeate to 10% of the original volume using a nanofiltration membrane with a molecular weight cutoff of 200, and collect the concentrate; the macroporous resin enrichment step is to pass the concentrate through a macroporous resin column, dynamically adsorb to saturation, elute the above macroporous resin column with a pH = 5.5 hydrochloric acid aqueous solution at a flow rate of 8BV / h until the effluent is colorless, and then elute with 60% volume fraction ethanol at a flow rate of 5-10BV / h, collect the ethanol eluate until no chlorogenic acid flows out, and concentrate the collected eluate under reduced pressure to a paste; the decolorization step is to dissolve the extract with water, add 45mg of activated carbon to each 1mL of aqueous solution, stir and decolorize for 30min at room temperature, filter to obtain chlorogenic acid semen, mix the chlorogenic acid semen with the composite amino acid, perform ultrasonic treatment at room temperature, filter, and dry at 35 degrees Celsius to obtain chlorogenic acid powder. The composite amino acid comprises 50% lysine and 50% arginine in terms of mass percentage, and the mass ratio of the composite amino acid to the green coffee powder is 1:30.

[0050] (2) Preparation of coffee extract

[0051] The coffee beans are roasted. The roasting process includes three stages:

[0052] Initial stage: temperature is 150℃, baking time is 5min;

[0053] Intermediate stage: the temperature is raised to 170°C and then slowly increased to 200°C, and the baking time is 10 minutes;

[0054] Final stage: the temperature reaches 200°C and the baking time is 1.5 minutes.

[0055] The roasted coffee beans are ground to obtain coffee powder, and pure water is added to the coffee powder for extraction to obtain coffee extract; the mass ratio between the coffee beans and the pure water is 1:150.

[0056] (3)Preparation of Chlorogenic Acid Coffee Beverage

[0057] Add chlorogenic acid powder into coffee extract and stir to obtain a mixture. The mass ratio of chlorogenic acid powder to coffee beans is 1:4. The mixture is filtered, concentrated, and dried to obtain chlorogenic acid coffee beverage. The temperature during concentration and drying should not be too high, and the temperature is 35 degrees Celsius. Example 3

[0058] The difference from Example 2 is that in step (2), the compound amino acid includes 50% aspartic acid and 50% glutamic acid by mass percentage. Example 4

[0059] The difference from Example 2 is that in step (2), the compound amino acid includes 50% lysine and 50% glutamic acid by mass percentage. Example 5

[0060] The difference from Example 2 is that in step (2), the compound amino acid includes 50% arginine and 50% aspartic acid by mass percentage. Example 6

[0061] The difference from Example 4 is that in step (3), the mass ratio of chlorogenic acid powder to coffee beans is 1:2. Example 7

[0062] The difference from Example 4 is that in step (3), the mass ratio of chlorogenic acid powder to coffee beans is 1:6. Example 8

[0063] The difference from Example 4 is that in step (3), the mass ratio of chlorogenic acid powder to coffee beans is 1:8.

[0064] Comparative Example 1

[0065] The difference from Example 4 is that the compound amino acid used is cysteine.

[0066] Comparative Example 2

[0067] The difference from Example 4 is that chlorogenic acid is not added.

[0068] Test Example 1

[0069] Take 2 g of the chlorogenic acid coffee prepared in Example 1, Example 4 and Examples 6 - 8, and the coffee prepared in Comparative Example 2 respectively, and dissolve them in 200 mL of normal temperature pure water to form coffee solutions. Select 60 people who usually like to drink coffee and divide them into 6 groups, with 10 people in each group. The 6 groups of people drink the coffee solutions formed by the 6 kinds of chlorogenic acid coffee respectively, and evaluate the coffee solutions from five aspects: aroma, smoothness, mellowness, bitterness and aftertaste. The evaluation score is from 1 to 5, where 1 point represents that the corresponding effect is very poor, and 5 points represents that the corresponding effect is very good. For example, for the aroma, 1 point represents almost no aroma, 2 points represents slight aroma, 3 points represents general aroma, 4 points represents relatively fragrant aroma, and 5 points represents strong aroma. After each group of people completes the evaluation of the five aspects, take the average score as the final test result. The test results of the six coffee solutions are shown in Table 1.

[0070]

[0071] As can be seen from Table 1, after adding chlorogenic acid, the aroma of the coffee beverage is mellow and the aroma gradually increases. However, when the addition amount of chlorogenic acid is too much, the aroma will decrease. At the same time, the smoothness and mellowness are also higher than those of pure coffee. Among them, the taste of Example 4 is the best, with the highest overall evaluation, mellow fragrance and smooth taste. It shows that the addition of chlorogenic acid not only does not affect the taste of coffee, but instead forms a chlorogenic acid coffee beverage with better sensory evaluation in combination with it.

[0072] Test Example 2

[0073] Prepare the chlorogenic acid coffee prepared in Examples 1 - 5 and Comparative Example 1 into a sample solution of 10 mg / mL. Take 1 mL of the sample solution and mix it with 4 mL of 0.12 mmol / L DPPH solution. After sealing and standing at room temperature for 30 min, measure its absorbance at a wavelength of 517 nm. The control group is the solution of the coffee prepared in Comparative Example 2 with a concentration of 10 mg / mL. The clearance rate calculation formula is as follows:

[0074] Clearance rate (%) = (1 - A1 - A2) / A3 × 100%

[0075] Where: A1 is the absorbance of the solution after adding the sample; A2 is the absorbance of the sample; A3 is the absorbance of the solution without adding the sample.

[0076] The test results are shown in Table 2.

[0077]

[0078] As can be seen from Table 2, the antioxidant capacity increases after adding compound amino acids, and there is a synergistic effect of increasing antioxidant activity between chlorogenic acid and the added amino acids.

[0079] Test Example 3

[0080] The content of chlorogenic acid in Examples 1-5 and Comparative Examples 1-2 was determined by high performance liquid chromatography.

[0081] The chromatographic conditions were as follows:

[0082] Chromatographic column: Octadecylsilyl silica gel was used as the filler, the column length was 250 mm, the inner diameter was 4.6 mm, and the particle size was 5 μm;

[0083] Column temperature of the chromatographic column: 35 °C;

[0084] Mobile phase: Acetonitrile was used as mobile phase A, and 0.4% phosphoric acid solution was used as mobile phase B;

[0085] Flow rate of the mobile phase: 1.0 mL / min;

[0086] Injection volume: 10 μL;

[0087] Wavelength: 325 nm.

[0088] Preparation of the reference solution: Take the chlorogenic acid reference substance, weigh it accurately, add methanol with a methanol concentration of 50%, and prepare a solution containing 40 μg per 1 mL, that is, obtain.

[0089] Testing of the standard curve: Respectively take 1 mL, 2 mL, 3 mL, 4 mL, 5 mL, and 6 mL of the chlorogenic acid reference solution (166.7864 μg / mL), place them in a 10 mL volumetric flask and make up to the mark to prepare a series of chlorogenic acid reference solutions with gradient concentrations; then, inject them into the high performance liquid chromatograph for analysis to obtain the peak areas. Using the chlorogenic acid reference substance concentration (μg / mL) as the abscissa X and the peak area as the ordinate Y, draw the standard curve and calculate the linear regression equation.

[0090] Preparation of the test solution: Take the powders prepared in Examples 1-5 and Comparative Examples 1-2, sieve them through a No. 3 sieve, weigh 0.5 g, add 25 mL of methanol with a methanol concentration of 50%, tightly stopper, weigh, ultrasonically treat (power 600 W, frequency 40 kHz) for 30 min, let it cool, weigh again, make up the lost weight with methanol, shake well, filter, and take the filtrate, that is, obtain.

[0091] Determination: Respectively and accurately pipette the reference solution and the test solution, inject them into the liquid chromatograph for determination, that is, obtain.

[0092] The test results of the chlorogenic acid content are shown in Table 3.

[0093]

[0094] As can be seen from Table 3, adding chlorogenic acid to the coffee extract can indeed prepare chlorogenic acid coffee. However, the content of chlorogenic acid in the chlorogenic acid coffee beverage is much less than the added amount, which will significantly deteriorate the effect after people consume chlorogenic acid coffee. This is mainly due to the instability caused by the active groups in chlorogenic acid. After adding compound amino acids in Examples 2 - 5, the stability of chlorogenic acid is improved to a certain extent. This is mainly because chemical reactions occur between the carboxyl and amino groups of amino acids and the active groups of chlorogenic acid, enhancing the stability of chlorogenic acid and making it less likely to be inactivated during the preparation process. A stable macromolecular structure is formed between amino acids and chlorogenic acid. And when one of the compound amino acids is an acidic amino acid and the other is a basic amino acid, the stability of chlorogenic acid will be further improved. When cysteine is used to replace the compound amino acid in Comparative Example 1, although the stability of chlorogenic acid will increase to some extent, the effect is significantly lower than that of the compound amino acid in the present invention.

[0095] Combining Table 2 and Table 3, it can be seen that using compound amino acids in the present invention can not only improve the stability of chlorogenic acid, but also enable amino acids and chlorogenic acid to synergistically improve the antioxidant activity of coffee.

[0096] Test Example 4

[0097] Weight loss mouse test

[0098] After C57 mice were fed adaptively for 1 week, the mice were randomly divided into 9 groups: normal control group, high-fat diet group, Examples 1 - 5 groups, Comparative Examples 1 - 2 groups, with 10 mice in each group. The normal control group was given normal mouse feed (purchased from Linqing Duomi Agricultural Technology Co., Ltd.), and the other groups were given high-fat feed (purchased from Jiangsu Xietong Pharmaceutical Biotechnology Co., Ltd., with a fat content of 60%, free access to food). The Examples 1 - 5 groups and Comparative Examples 1 - 2 groups were additionally given the prepared chlorogenic acid coffee daily, and the normal control group and high-fat diet group were given an equal amount of water. All mice were continuously fed for 8 weeks. During this period, the animal body weight was measured and recorded once a week at a fixed time. At the end of the 8th week, all animals were fasted overnight, anesthetized by intraperitoneal injection of 10% chloral hydrate (100 μL / 10 g body weight), blood was collected from the heart, centrifuged after standing at room temperature for 30 min, and the serum was collected. Serum TG, TC, HDL, and LDL were measured by enzymatic method. The test results are shown in Table 4.

[0099]

[0100] As can be seen from Table 4, the chlorogenic acid coffee prepared in the present invention has good metabolic effects. The TG content in Examples 1 - 5 is significantly lower than that of normal control mice, and the TC, HDL, and LDL contents are significantly higher than those of the normal control group. It can be seen that the chlorogenic acid coffee prepared in Examples 1 - 5 of the present invention has a good effect of controlling blood lipids, promoting metabolism in the body, and controlling body weight.

[0101] Therefore, the present invention adopts the above-mentioned preparation method of a coffee beverage for healthy weight loss and promoting metabolism. Chlorogenic acid coffee is prepared by adding chlorogenic acid powder during the coffee cup-making process to make the content of chlorogenic acid reach a certain level. Chlorogenic acid coffee not only retains the taste and aroma of coffee itself, but also has strong health care effects.

[0102] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that they can still modify or equivalently replace the technical solutions of the present invention, and these modifications or equivalent replacements cannot make the modified technical solutions deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A preparation method of a coffee drink for healthy weight loss and promoting metabolism, characterized in that, The following steps are involved: (1) Extraction and purification of chlorogenic acid The green coffee powder is soaked in a solvent at room temperature for 8-10 hours, during which it is stirred every two hours to obtain a crude chlorogenic acid solution, and the crude chlorogenic acid solution is sequentially subjected to membrane separation, membrane concentration, macroporous resin enrichment, and decolorization to obtain a chlorogenic acid concentrate; wherein the mass volume ratio of green coffee powder to solvent is 1g:5-20mL, and the solvent is 50% ethanol aqueous solution; the membrane separation step is to pass the crude chlorogenic acid solution through an ultrafiltration membrane with a molecular weight cutoff of 1000, and collect the permeate; the membrane concentration step is to concentrate the permeate to 10% of the original volume using a nanofiltration membrane with a molecular weight cutoff of 200, and collect the concentrated The macroporous resin enrichment step is to pass the concentrate through a macroporous resin column, dynamically adsorb to saturation, elute the macroporous resin column with a hydrochloric acid aqueous solution with a pH of 5-6 at a flow rate of 5-10BV / h until the effluent is colorless, and then elute with 40%-80% ethanol by volume at a flow rate of 5-10BV / h, collect the ethanol eluate until no chlorogenic acid flows out, and concentrate the collected eluate under reduced pressure to a paste; the decolorization step is to dissolve the extract with water, add 30-60mg of activated carbon to each 1mL of aqueous solution, and stir and decolorize for 10-50min at room temperature; The chlorogenic acid semen was mixed with the composite amino acid, the mass ratio of the composite amino acid to the green coffee powder was 1:30, ultrasonic treatment was performed at room temperature, and the chlorogenic acid powder was obtained by filtering and drying; The composite amino acid comprises 50% lysine and 50% glutamic acid according to mass percentage; (2) Preparation of coffee extract The coffee beans are roasted and ground to obtain coffee powder, and pure water is added to the coffee powder for extraction to obtain coffee extract; (3) Preparation of chlorogenic acid coffee beverage The chlorogenic acid powder is added into the coffee extract and stirred to obtain a mixture, and the mixture is filtered, concentrated and dried to obtain a chlorogenic acid coffee beverage.

2. The preparation method of a coffee drink for healthy weight loss and metabolism promotion according to claim 1, characterized in that, The method for preparing green coffee powder in step (1) is to wash, dry, crush and sieve green coffee beans through a 100-mesh sieve to obtain uniform green coffee powder.

3. The preparation method of a coffee drink for healthy weight loss and metabolism promotion according to claim 2, characterized in that, The baking step in step (2) includes three stages: Initial stage: temperature is 150-160℃, baking time is 5min; Intermediate stage: the temperature is raised to 170°C and then slowly increased to 200°C, and the baking time is 10 minutes; Final stage: the temperature reaches 200°C and the baking time is 1.5 minutes.

4. The preparation method of a coffee beverage for healthy weight loss and metabolism promotion according to claim 3, characterized in that, In step (2), the mass ratio between coffee beans and pure water is 1:100-200.

5. The preparation method of a coffee drink for healthy weight loss and metabolism promotion according to claim 4, characterized in that, The mass ratio of the chlorogenic acid powder in step (3) to the coffee beans in step (2) is 1:2-10.

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