Prebiotic black coffee and preparation method thereof

Abstract

The invention discloses prebiotic black coffee and a preparation method thereof. The coffee consists of freeze-dried instant coffee powder, konjac glucomannan, fructo-oligosaccharide, inulin, lactobacillus rhamnosus and bifidobacterium longum in specific parts by weight. The preparation method comprises the following steps: carefully selecting coffee beans to prepare coffee powder, extracting and treating konjac glucomannan by a specific process, selecting qualified fructo-oligosaccharide and inulin, culturing and treating probiotics, mixing the raw materials in sequence, and packaging by a sterile packaging technology. The product has the advantages of retaining coffee flavor, promoting intestinal health, improving immunity and the like, the quality of the product is ensured by key technologies such as a freeze-drying process, a low-temperature critical extraction method and a probiotic embedding technology, and the product is suitable for industrial production and meets the requirements of the market on healthy and delicious coffee.

Description

Technical Field

[0001] The invention relates to food-related fields, and in particular to prebiotic black coffee and a preparation method thereof. Background Art

[0002] In the fast-paced modern life, coffee has become an indispensable daily drink for many people. Its unique flavor and refreshing effect are deeply loved by consumers, and the market demand continues to grow. However, while traditional coffee brings many benefits to people, it also has some problems that cannot be ignored.

[0003] On the one hand, caffeine and other ingredients in coffee may cause some irritation to the gastrointestinal tract. For some people with sensitive stomachs, drinking coffee may cause symptoms such as excessive gastric acid secretion, stomach pain, bloating, indigestion, etc., which to some extent limits their enjoyment of coffee.

[0004] On the other hand, as people's health awareness continues to improve, the demand for functional food is increasing. Consumers not only pay attention to the taste and flavor of food, but also expect food to play a positive role in promoting physical health. In this context, products that combine prebiotics with intestinal health promotion functions with coffee have emerged and become one of the research hotspots in the food field.

[0005] As a special dietary ingredient, although prebiotics cannot be directly digested and absorbed by the human body, they can be selectively used by beneficial microorganisms in the intestines, thereby promoting the growth and reproduction of beneficial bacteria, inhibiting the growth of harmful bacteria, and helping to maintain the balance of intestinal microecology. By regulating intestinal flora, prebiotics can improve intestinal function, enhance intestinal barrier function, and promote the absorption of nutrients, thereby having a positive impact on overall health, such as improving immunity and reducing the risk of disease.

[0006] Although there are already some coffee products with added prebiotics on the market, there are still many deficiencies in terms of raw material selection, formula optimization, and preparation process. For example, the types of prebiotics in some products are single and cannot fully exert their synergistic effects; the flavor of coffee is affected after adding prebiotics, and the taste is not satisfactory; the active ingredients and nutrients of the raw materials are not effectively retained during the preparation process, resulting in a significant reduction in the efficacy of the product. Therefore, the development of a prebiotic black coffee product with excellent taste, significant prebiotic efficacy, and advanced preparation technology has important practical significance and broad market prospects. Summary of the invention

[0007] The object of the present invention is to provide a prebiotic black coffee and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0008] To achieve the above-mentioned object, the present invention provides the following technical scheme: a prebiotic black coffee, comprising the following raw materials in parts by weight: freeze-dried instant coffee powder: 85 parts or more, konjac glucomannan: 2.5 parts or more, oligofructose: 0.1-5 parts, inulin: 0.1-5 parts and Lactobacillus rhamnosus, Bifidobacterium longum: 3 parts or more, wherein the specific ratio of Lactobacillus rhamnosus and Bifidobacterium longum can be adjusted according to the efficacy requirements.

[0009] Preferably, the raw material composition comprises the following parts by weight: 85 parts of freeze-dried instant coffee powder, 2.5 parts of konjac glucomannan, 0.1 parts of oligofructose, 0.1 parts of inulin, and 3 parts of Lactobacillus rhamnosus and Bifidobacterium longum.

[0010] Preferably, a method for preparing prebiotic black coffee comprises the following steps:

[0011] Step 1, preparation of coffee powder: carefully wash the coffee beans to remove impurities attached to the surface; use professional roasting equipment to roast the coffee beans at a temperature range of 180-220°C, and control the roasting time to 15-20 minutes, so that the coffee beans reach the ideal roasting degree and produce a strong coffee aroma; use grinding technology to grind the roasted coffee beans into fine coffee powder, and then make coffee concentrate; place the coffee concentrate in a freeze-drying device, and freeze-dry for 20-30 hours at a low temperature of -40°C to -30°C and a pressure of 10-30Pa to promote water sublimation, thereby obtaining a freeze-dried instant coffee powder with a strong flavor and easy to dissolve;

[0012] Step 2, extraction and processing of prebiotics: take konjac flour as starting raw material, put it into an extraction tank, add appropriate amount of water, soak and purify it repeatedly under low temperature condition of 40-60 ℃, then carry out centrifugal separation operation, discard the supernatant, effectively remove starch, ash and alkaloid impurities in the raw material, and obtain preliminary purified konjac glucomannan; transfer the preliminary purified konjac glucomannan to a low temperature critical extraction device, further purify the raw material, and obtain highly purified konjac glucomannan;

[0013] Step 3, select oligofructose and inulin products that meet the quality standards and set aside;

[0014] Step 4, culturing and processing of probiotics: obtaining Lactobacillus rhamnosus and Bifidobacterium longum strains; placing the strains in a suitable culture medium, culturing at a temperature of 35-37°C for 24-48 hours, and accurately controlling the key parameters of pH value and dissolved oxygen during the culturing process to ensure good growth of the strains; after the culturing, using the embedding technology to embed the probiotics with sodium alginate material to ensure the activity of the probiotics and keep them stable during subsequent processing and storage;

[0015] Step 5, mixing of prebiotic black coffee: according to a predetermined weight ratio, 85 parts or more of the prepared freeze-dried instant coffee powder, 2.5 parts or more of konjac glucomannan, 0.1-5 parts of oligofructose, 0.1-5 parts of inulin, and 3 parts or more of Lactobacillus rhamnosus and Bifidobacterium longum are put into a high-efficiency mixer; the mixer is turned on and operated at an appropriate speed, and stirring is continued for 30-60 minutes to ensure that the raw materials are fully mixed and evenly mixed to form a homogeneous prebiotic black coffee mixture.

[0016] Preferably, the specific processing steps of extracting and processing prebiotics in step 2 are as follows:

[0017] Step 21, accurately take appropriate konjak flour, put into the extraction tank equipped with agitating device and temperature control system, press konjak flour: water is that the ratio of 1:5-1:10 adds appropriate water, opens agitating device, and makes the konjak flour fully dispersed in the water;

[0018] Step 22, the temperature in the extraction tank is stably controlled at 40-60°C, and the mixture is soaked at this temperature for 1-2 hours to fully dissolve or separate the impurities, and then centrifuged in a high-speed centrifuge to separate the supernatant and collect the precipitate;

[0019] Step 23, repeating the above-mentioned soaking and centrifugal separation steps 3-5 times until the impurity content of the precipitated part reaches a preset standard, thereby obtaining preliminarily purified konjac glucomannan;

[0020] Step 24, transferring the preliminarily purified konjac glucomannan to a low temperature critical extraction device, setting the pressure to 5-10 MPa and the temperature to 30-40° C., performing a low temperature critical extraction operation to further remove residual impurities;

[0021] Step 25, after the extraction is completed, the material is dried by spray drying or vacuum drying, the drying temperature is controlled at 60-80° C., and the drying time is 3-5 hours to obtain a high-purity, high-activity konjac glucomannan product with a dry basis content of more than 95% and a viscosity that meets the product design requirements.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention successfully retains the original mellow flavor and rich nutrients of coffee by carefully selecting coffee beans and optimizing the preparation process of coffee powder, combined with advanced freeze-drying technology, and brings consumers a pure coffee taste experience. The present invention cleverly adds a variety of prebiotic ingredients, including konjac glucomannan, oligofructose and inulin. These prebiotics work synergistically, can significantly promote the growth and reproduction of beneficial intestinal bacteria, effectively regulate the balance of intestinal flora, and then improve the digestion and absorption function of the intestine, enhance human immunity, and provide strong support for the intestinal health of consumers. The present invention particularly selects Lactobacillus rhamnosus and Bifidobacterium longum that have been professionally cultivated and carefully processed. The two complement each other and have excellent effects such as efficiently reducing cholesterol levels, balancing and improving gastrointestinal function, and rebuilding the normal microecological system in the human intestine, bringing consumers comprehensive health benefits; the preparation method of the present invention is scientifically and reasonably designed, simple and easy to operate, and the quality control of each production link is strict and standardized, which fully meets the requirements of large-scale industrial production, and can stably and efficiently produce high-quality prebiotic black coffee products, fully meeting the market's urgent demand for healthy and delicious coffee. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a schematic flow chart of the preparation method of the present invention. DETAILED DESCRIPTION

[0024] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] See also Figure 1 The present invention provides a technical solution: a prebiotic black coffee, comprising the following raw materials in parts by weight: freeze-dried instant coffee powder: 85 parts or more, konjac glucomannan: 2.5 parts or more, oligofructose: 0.1-5 parts, inulin: 0.1-5 parts and Lactobacillus rhamnosus, Bifidobacterium longum: 3 parts or more, wherein the specific ratio of Lactobacillus rhamnosus and Bifidobacterium longum can be adjusted according to the efficacy requirements.

[0026] Furthermore, the raw material composition includes the following parts by weight: 85 parts of freeze-dried instant coffee powder, 2.5 parts of konjac glucomannan, 0.1 parts of oligofructose, 0.1 parts of inulin, and 3 parts of Lactobacillus rhamnosus and Bifidobacterium longum.

[0027] Furthermore, a method for preparing prebiotic black coffee comprises the following steps:

[0028] Step 1: Select high-quality coffee beans from Vietnam and Uganda, which have unique flavors and rich nutrients. First, the coffee beans are strictly cleaned to remove surface impurities, dust, residual pesticides and other harmful substances to ensure the purity of the coffee beans.

[0029] The washed coffee beans are then roasted, and the roasting process is a key step that affects the flavor of coffee. The roasting time is precisely controlled to be 15-20 minutes within the temperature range of 180-220°C, so that a series of complex chemical reactions occur inside the coffee beans, producing rich aroma substances and unique flavor compounds, while moderately reducing the acidity of the coffee beans and improving the taste of the coffee.

[0030] After roasting, the coffee beans are immediately ground into fine and uniform coffee powder to increase the contact area between the coffee beans and water, which is convenient for the subsequent extraction of coffee concentrate. The coffee powder is then mixed with an appropriate amount of water and coffee concentrate is prepared using advanced extraction technology to ensure that the effective ingredients in coffee, such as caffeine and polyphenol compounds, are extracted to the maximum extent while retaining the original flavor of the coffee.

[0031] Finally, the coffee concentrate is freeze-dried. In a low temperature environment of -40℃ to -30℃, the concentrate is quickly frozen into a solid state, and then under a low pressure of 10-30Pa, the water is directly converted from a solid state to a gas state through sublimation, thereby obtaining a loose, porous, and easily soluble freeze-dried instant coffee powder. This freeze-drying process can retain the aroma, flavor, and nutrients of coffee to the greatest extent, allowing consumers to enjoy the pure taste of freshly ground coffee when brewing;

[0032] Step 2, for the preparation of konjac glucomannan (KGM), take konjac flour as starting raw material.Konjac flour is placed in extraction tank, press konjac flour: water is that the ratio of 1:5-1:10 adds appropriate water, carries out repeatedly soaking purification operation under 40-60 ℃ cryogenic condition.Each soaking time is 1-2 hour, makes the impurity in konjac flour fully dissolve or separate, then by centrifugation technique, impurity is removed, retains the part that is rich in konjac glucomannan.Repeat this immersion and centrifugation process 3-5 time, thoroughly, obtain the konjac glucomannan of preliminary purification to ensure that impurity is removed.

[0033] Then the preliminarily purified konjac glucomannan is transferred to a low temperature critical extraction device, and the extraction operation is performed under a pressure of 5-10MPa and a temperature environment of 30-40°C. This low temperature critical extraction technology can further remove residual impurities, such as heavy metal ions, residual alkaloids, etc., under mild conditions, while avoiding the destruction of the molecular structure of konjac glucomannan, ensuring its high activity and high purity. After the extraction is completed, the material is dried, and the drying temperature is controlled at 60-80°C for 3-5 hours, so that the konjac glucomannan reaches a suitable degree of dryness, which is convenient for subsequent mixing and processing. The konjac glucomannan (KGM) finally obtained has a high purity (the dry basis content eventually reaches more than 95%) and a suitable viscosity (such as 90% / 50,000 viscosity / 120 mesh), which can play a good functional role in prebiotic black coffee.

[0034] Oligofructose and inulin should be directly selected from qualified products for use. The selected oligofructose should meet the relevant food safety standards, have good prebiotic activity, and can effectively promote the growth of beneficial intestinal bacteria. Inulin should be a product that has been processed through a specific process, such as inulin that has been combined and decompressed and concentrated and spray-dried in an environment of 50°C and below 0.08Mpa. This process can better preserve the essence of the raw materials of inulin, allowing it to play a better prebiotic effect in prebiotic black coffee. In addition, the manufacturer of inulin should be a senior plant extract raw material manufacturer with 25 years of industry experience certified by SGS. It has a 25,000 square meter production plant and nearly 20 fully automatic extraction production equipment, which can ensure the stable and reliable quality of inulin products and guarantee the quality of prebiotic black coffee from the source;

[0035] Step 3, select oligofructose and inulin products that meet the quality standards and set aside;

[0036] Step 4: The source of Lactobacillus rhamnosus and Bifidobacterium longum is crucial. Select high-quality strains obtained from manufacturers with 20 years of professional production experience. These strains have good stability and activity. Cultivate in a Class 10,000 clean room, which can effectively control the number of dust particles and microorganisms in the air, provide a highly clean environment for the growth of probiotics, and reduce the risk of contamination by foreign bacteria.

[0037] During the culture process, the bacteria are inoculated into a specially formulated culture medium. The formula of the culture medium is precisely designed according to the nutritional requirements of Lactobacillus rhamnosus and Bifidobacterium longum, and contains appropriate amounts of carbon sources, nitrogen sources, vitamins, minerals and other nutrients to meet the needs of bacterial growth and reproduction. The culture temperature is strictly controlled at 35-37°C, which is the optimal temperature range for the growth of the two probiotics. At this temperature, the bacteria can grow rapidly and maintain high activity. At the same time, key parameters such as pH and dissolved oxygen during the culture process are closely monitored and controlled. Through automatic control systems or manual adjustments, the pH value is maintained within an appropriate range (such as 6.5-7.5) and the dissolved oxygen level is maintained at a certain concentration (such as 2-5 mg / L) to create optimal conditions for the growth of probiotics.

[0038] After 24-48 hours of cultivation, when the number of probiotics reaches the expected index (bacterial activity is 3.0×10 11 CUF / g or above), the culture is stopped. After the culture is completed, in order to improve the stability and activity preservation rate of probiotics during subsequent processing, storage and transportation, advanced encapsulation technology is used to treat the probiotics. The encapsulation material is made of natural, safe and biocompatible materials such as sodium alginate. Through specific encapsulation processes, such as emulsification and cross-linking, the probiotics are encapsulated in tiny particles formed by the encapsulation material to form a protective barrier to protect the probiotics from adverse external factors (such as gastric acid, bile, temperature changes, water activity, etc.), thereby ensuring the activity of probiotics in prebiotic black coffee products, so that they can play their beneficial physiological functions after reaching the intestines;

[0039] Step 5, after completing the preparation of coffee powder, prebiotics and probiotics, each raw material is mixed according to a predetermined weight ratio. First, 85 parts and above of freeze-dried instant coffee powder are added to a mixer, and the mixer is turned on and stirred at a lower speed for 5-10 minutes to make the coffee powder preliminarily dispersed evenly in the mixer. Then 2.5 parts and above of konjac glucomannan, 0.1-5 parts of oligofructose, and 0.1-5 parts of inulin are added in sequence, and stirring is continued for 10-20 minutes to fully mix these raw materials with coffee powder to ensure that each component is evenly distributed. Finally, 3 parts and above of Lactobacillus rhamnosus and Bifidobacterium longum are added, and stirring is continued for 30-60 minutes to make probiotics evenly dispersed in the whole mixture to form a homogeneous prebiotic black coffee mixture. During the whole mixing process, the speed of the mixer should be moderate, both to ensure that the raw materials are fully mixed, and to avoid the influence of heat generated due to excessive speed on the activity of probiotics.

[0040] After the mixing is completed, the product is packaged using aseptic packaging technology. Aluminum foil composite bags are selected as packaging materials. Aluminum foil composite bags have good barrier properties and can effectively block the influence of external factors such as oxygen, moisture, light, etc. on the product, extending the shelf life of the product. Before packaging, the aluminum foil composite bags are strictly sterilized. Ultraviolet irradiation, ozone disinfection or high-temperature steam sterilization can be used to ensure that the surface of the packaging material is sterile. The packaging process is carried out in a sterile environment, such as in a Class 100 cleanroom. The mixed prebiotic black coffee material is accurately loaded into the pre-sterilized aluminum foil composite bag through automated packaging equipment. The packaging volume of each bag is strictly controlled within the range of 5-10 grams, and then the bag mouth is sealed by heat sealing or vacuum packaging to ensure that the product in the bag is completely isolated from the external environment, prevent microbial contamination, oxidation and deterioration, and other problems, thereby ensuring that the quality and activity of the product are not affected during storage and transportation.

[0041] The present invention, by carefully selecting coffee beans and optimizing the coffee powder preparation process, combined with advanced freeze-drying technology, successfully retains the original mellow flavor and rich nutrients of coffee, bringing consumers a pure coffee taste experience. The present invention cleverly adds a variety of prebiotic ingredients, including konjac glucomannan, oligofructose and inulin, which work synergistically, can significantly promote the growth and reproduction of beneficial intestinal bacteria, effectively regulate the balance of intestinal flora, and then enhance intestinal digestion and absorption function, enhance human immunity, and provide strong support for consumers' intestinal health. The present invention particularly selects Lactobacillus rhamnosus and Bifidobacterium longum that have been professionally cultivated and carefully treated. The two complement each other, have excellent effects such as efficiently reducing cholesterol levels, balancing and improving gastrointestinal function, and rebuilding normal microecological systems in the human intestine, bringing consumers comprehensive health benefits; the preparation method of the present invention is scientifically and reasonably designed, simple and easy to operate, and strict and standardized quality control of each production link, which fully meets the requirements of large-scale industrial production, and can stably and efficiently produce high-quality prebiotic black coffee products, fully meeting the market's urgent demand for healthy and delicious coffee.

[0042] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A prebiotic black coffee, characterized in that: The invention comprises the following raw materials in parts by weight: freeze-dried instant coffee powder: 85 parts or more, konjac glucomannan: 2.5 parts or more, oligofructose: 0.1-5 parts, inulin: 0.1-5 parts, and lactobacillus rhamnosus and bifidobacterium longum: 3 parts or more, wherein the specific ratio of lactobacillus rhamnosus and bifidobacterium longum can be adjusted according to the efficacy requirements.

2. The prebiotic black coffee according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 85 parts of freeze-dried instant coffee powder, 2.5 parts of konjac glucomannan, 0.1 parts of oligofructose, 0.1 parts of inulin and 3 parts of lactobacillus rhamnosus and bifidobacterium longum.

3. The method for preparing prebiotic black coffee according to any one of claims 1-2, characterized in that: The following steps are involved: Step 1, preparation of coffee powder: carefully wash the coffee beans to remove impurities attached to the surface; use professional roasting equipment to roast the coffee beans at a temperature range of 180-220°C, and control the roasting time to 15-20 minutes, so that the coffee beans reach the ideal roasting degree and produce a strong coffee aroma; use grinding technology to grind the roasted coffee beans into fine coffee powder, and then make coffee concentrate; place the coffee concentrate in a freeze-drying device, and freeze-dry for 20-30 hours at a low temperature of -40°C to -30°C and a pressure of 10-30Pa to promote water sublimation, thereby obtaining a freeze-dried instant coffee powder with a strong flavor and easy to dissolve; Step 2, extraction and processing of prebiotics: take konjac flour as starting raw material, put it into an extraction tank, add appropriate amount of water, soak and purify it repeatedly under low temperature condition of 40-60 ℃, then carry out centrifugal separation operation, discard the supernatant, effectively remove starch, ash and alkaloid impurities in the raw material, and obtain preliminary purified konjac glucomannan; transfer the preliminary purified konjac glucomannan to a low temperature critical extraction device, further purify the raw material, and obtain highly purified konjac glucomannan; Step 3, select oligofructose and inulin products that meet the quality standards and set aside; Step 4, culturing and processing of probiotics: obtaining Lactobacillus rhamnosus and Bifidobacterium longum strains; placing the strains in a suitable culture medium, culturing at a temperature of 35-37°C for 24-48 hours, and accurately controlling the key parameters of pH value and dissolved oxygen during the culturing process to ensure good growth of the strains; after the culturing, using the embedding technology to embed the probiotics with sodium alginate material to ensure the activity of the probiotics and keep them stable during subsequent processing and storage; Step 5, mixing of prebiotic black coffee: according to a predetermined weight ratio, 85 parts or more of the prepared freeze-dried instant coffee powder, 2.5 parts or more of konjac glucomannan, 0.1-5 parts of oligofructose, 0.1-5 parts of inulin, and 3 parts or more of Lactobacillus rhamnosus and Bifidobacterium longum are put into a high-efficiency mixer; the mixer is turned on and operated at an appropriate speed, and stirring is continued for 30-60 minutes to ensure that the raw materials are fully mixed and evenly mixed to form a homogeneous prebiotic black coffee mixture.

4. The method for preparing prebiotic black coffee according to claim 1, characterized in that: The specific processing steps of extracting and processing the prebiotics in step 2 are as follows: Step 21, accurately take appropriate konjak flour, put into the extraction tank equipped with agitating device and temperature control system, press konjak flour: water is that the ratio of 1:5-1:10 adds appropriate water, opens agitating device, and makes the konjak flour fully dispersed in the water; Step 22, the temperature in the extraction tank is stably controlled at 40-60°C, and the mixture is soaked at this temperature for 1-2 hours to fully dissolve or separate the impurities, and then centrifuged in a high-speed centrifuge to separate the supernatant and collect the precipitate; Step 23, repeating the above-mentioned soaking and centrifugal separation steps 3-5 times until the impurity content of the precipitated part reaches a preset standard, thereby obtaining preliminarily purified konjac glucomannan; Step 24, transferring the preliminarily purified konjac glucomannan to a low temperature critical extraction device, setting the pressure to 5-10 MPa and the temperature to 30-40° C., performing a low temperature critical extraction operation to further remove residual impurities; Step 25, after the extraction is completed, the material is dried by spray drying or vacuum drying, the drying temperature is controlled at 60-80° C., and the drying time is 3-5 hours to obtain a high-purity, high-activity konjac glucomannan product with a dry basis content of more than 95% and a viscosity that meets the product design requirements.

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