Composite solid coffee chewable tablet and preparation method thereof

Abstract

The invention belongs to the technical field of food preparation, and particularly relates to a compound solid coffee chewable tablet and a preparation method thereof. The compound solid coffee chewable tablet comprises the following raw materials in parts by weight: 20-30 parts of malt syrup, 10-20 parts of trehalose, 10-20 parts of micro powder coated with coffee powder, 1-5 parts of gelatin and 0.1-1 part of vitamin C, the micro powder coated with the coffee powder is obtained by taking a water phase containing the coffee powder as a core layer and taking an emulsion containing vegetable oil diglyceride and citric acid fatty glyceride as a shell layer through coaxial microfluidic extrusion. Coffee powder is coated through microfluidic extrusion, the bitter taste of the coffee powder is reduced while the effect of the coffee powder is not affected, and the obtained composite solid coffee chewable tablet is better in flavor and easier to accept by the public.

Description

Technical Field

[0001] The invention belongs to the technical field of food preparation, and in particular relates to a composite solid coffee chewable tablet and a preparation method thereof. Background Art

[0002] Coffee is a popular beverage containing numerous compounds, including caffeine, which have potential health benefits, such as mental alertness, antioxidant properties, cardiovascular health, diuretic and digestive benefits, and mood enhancement. However, coffee requires brewing, making it less convenient. Chewable coffee tablets are made by mixing coffee powder with other nutritional and supplementary ingredients into tablets, allowing for direct consumption and greater public acceptance.

[0003] Coffee powder is a powdered substance obtained by roasting and grinding coffee beans. Using this powder directly in the preparation of chewable coffee tablets can result in an overly bitter taste, affecting the taste and reducing consumer acceptance. Therefore, there is a need to provide an improved composite solid chewable coffee tablet and its preparation method to address these issues. Summary of the Invention

[0004] The object of the present invention is to provide a composite solid coffee chewable tablet and a preparation method thereof, wherein coffee powder is coated by microfluidic extrusion, and the shell layer has a porous structure, which improves the olfactory experience and reduces the bitterness without affecting its efficacy. The obtained composite solid coffee chewable tablet has a better flavor and is more easily accepted by the public.

[0005] To achieve the above object, the present invention provides a composite solid coffee chewable tablet, the raw materials of which include, by weight: 20-30 parts of maltose syrup, 10-20 parts of trehalose, 10-20 parts of micro powder coated with coffee powder, 1-5 parts of gelatin, and 0.1-1 part of vitamin C;

[0006] The micropowder coated with coffee powder is obtained by coaxial microfluidic extrusion, with a water phase containing coffee powder as a core layer and an emulsion containing vegetable oil diglyceride and citric acid fatty acid glyceride as a shell layer.

[0007] Furthermore, the preparation method of the micro powder coated with coffee powder is as follows:

[0008] S1. Adding coffee powder to water to obtain an aqueous phase;

[0009] S2, emulsifying vegetable oil diglyceride and citric acid fatty acid glyceride in water to obtain an emulsion;

[0010] S3. Using the aqueous phase as the core layer of a coaxial microfluidic device and the emulsion as the shell layer, micropowder coated with coffee powder is obtained by coaxial microfluidic extrusion.

[0011] Furthermore, in step S2, the preparation method of the emulsion includes: heating the vegetable oil diglyceride to 60-70° C., then adding water, stirring evenly, and then adding citric acid fatty acid glyceride, stirring evenly to obtain the emulsion.

[0012] Furthermore, the mass ratio of the citric acid fatty acid glyceride to the vegetable oil diglyceride is 1:(5-15); the mass ratio of the vegetable oil diglyceride to water is 1:(1.5-5).

[0013] Furthermore, in step S1, the ratio of the coffee powder to water is 1 g:(10-30) mL.

[0014] Furthermore, the aqueous phase also includes cyclodextrin, and the mass ratio of the coffee powder to cyclodextrin is (5-10):1.

[0015] Furthermore, the diameter of the core channel of the coaxial microfluidic device is 100-200 μm, and the width of the shell channel is 40-100 μm.

[0016] Furthermore, the raw materials include, by weight: 25-30 parts of maltose syrup, 12-15 parts of trehalose, 12-18 parts of micro powder coated with coffee powder, 2-3 parts of gelatin, and 0.1-0.5 parts of vitamin C.

[0017] Furthermore, coffee powder is added to the composite solid coffee chewable tablet, and the mass ratio of the added coffee powder to the micro powder coated with coffee powder is 1:(3-5).

[0018] The present invention also provides a method for preparing the composite solid coffee chewable tablet according to any one of the above items, comprising:

[0019] (1) Mix maltose syrup and trehalose, heat to 120-125°C, and cook at constant temperature for 10-20 minutes;

[0020] (2) adding micro powder coated with coffee powder, heating to 150-155°C and boiling under constant temperature and vacuum for 10-20 minutes;

[0021] (3) Cooling to 100-110°C and boiling under vacuum at constant temperature for 10-20 minutes;

[0022] (4) Cool down to 40-50℃, add vitamin C, simmer under constant temperature and vacuum for 10-20 minutes, then press into tablets, cool and form, and vacuum pack.

[0023] Furthermore, coffee powder is added in step (2), and the mass ratio of the added coffee powder to the micro powder coated with coffee powder is 1:(3-5).

[0024] Compared with the prior art, the above technical solution conceived by the present invention has the following beneficial effects:

[0025] The composite solid coffee chewable tablet provided by the present invention coats coffee powder with vegetable oil diglyceride, and at the same time, through the pore-forming effect of water in the shell emulsion, a portion of the coffee powder is exposed, thereby improving the olfactory experience of the coffee aroma. When consumed, the bitter taste of the coffee is masked and not all of it melts in the mouth, so the taste is better and the effectiveness of the coffee is not affected. Considering that the amount of coffee powder coated is large and its water solubility is not very good, microfluidic technology is used to achieve all-round coating of the coffee powder, a high embedding rate, and a fast preparation efficiency. Vegetable oil diglyceride is insoluble in water, and therefore is not easily destroyed in subsequent processing. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The mass loss rate test results of the coffee powder coated micropowder prepared in Example 1 are shown. DETAILED DESCRIPTION

[0027] In order to make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely for the purpose of explaining the present invention and are not intended to limit the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

[0028] The present invention provides a composite solid coffee chewable tablet, the raw materials of which include, by weight: 20-30 parts of maltose syrup, 10-20 parts of trehalose, 10-20 parts of micro powder coated with coffee powder, 1-5 parts of gelatin, and 0.1-1 part of vitamin C;

[0029] The micropowder coated with coffee powder is obtained by coaxial microfluidic extrusion, with a water phase containing coffee powder as a core layer and an emulsion containing vegetable oil diglyceride and citric acid fatty acid glyceride as a shell layer.

[0030] This process encapsulates the coffee powder with the vegetable oil diglyceride. The pore-forming effect of the water in the shell emulsion exposes some of the coffee powder, enhancing the olfactory experience of the coffee aroma. This masked bitterness and prevented it from completely dissolving in the mouth, resulting in a more pleasant taste without compromising the coffee's effectiveness. Given the large amount of coffee powder encapsulated and its limited water solubility, microfluidics technology was employed to achieve comprehensive encapsulation of the coffee powder, resulting in a high encapsulation rate and rapid production efficiency.

[0031] The principle of preparing microspheres by microfluidics is mainly based on the precise control of micron-scale fluids by microfluidic technology under microchannel conditions. The structure of the microfluidic device: The microfluidic device is usually composed of multiple microchannels, through which the droplets can be split, fused, sorted, captured and positioned. The prepared droplets are very monodisperse, which is helpful for quantitative research. Microfluidic technology can achieve precise fusion and shear control of micron-scale fluids under microchannel conditions. This precise control allows the morphology and structure of microspheres to be precisely designed and manufactured. Microfluidic technology uses immiscible liquids to form monodisperse, size-controllable and uniformly distributed microspheres under the combined action of fluid shear force, pressure and surface tension.

[0032] Furthermore, the preparation method of the micro powder coated with coffee powder is as follows:

[0033] S1. Adding coffee powder to water to obtain an aqueous phase;

[0034] S2, emulsifying vegetable oil diglyceride and citric acid fatty acid glyceride in water to obtain an emulsion;

[0035] S3. Using the aqueous phase as the core layer of a coaxial microfluidic device and the emulsion as the shell layer, micropowder coated with coffee powder is obtained by coaxial microfluidic extrusion.

[0036] Furthermore, in step S2, the emulsion preparation method includes: heating the vegetable oil diglyceride to 60-70° C., then adding water, stirring evenly, and then adding citric acid fatty acid glyceride, stirring evenly to obtain the emulsion. Citric acid fatty acid glyceride can improve the emulsification effect.

[0037] Furthermore, the mass ratio of the citric acid fatty acid glyceride to the vegetable oil diglyceride is 1:(5-15), preferably 1:6-12:; the mass ratio of the vegetable oil diglyceride to water is 1:(1.5-5). The uniformity and porosity of the emulsion can be adjusted by adjusting the amount of water.

[0038] Furthermore, in step S1, the ratio of the coffee powder to water is 1 g:(10-30) mL.

[0039] Furthermore, the aqueous phase further comprises cyclodextrin, and the mass ratio of the coffee powder to the cyclodextrin is (5-10): 1. The cyclodextrin improves the dispersion uniformity of the coffee powder.

[0040] Furthermore, the diameter of the core channel of the coaxial microfluidic device is 100-200 μm, and the width of the shell channel is 40-100 μm, preferably 40-80 μm.

[0041] Furthermore, the raw materials include, by weight: 25-30 parts of maltose syrup, 12-15 parts of trehalose, 12-18 parts of micro powder coated with coffee powder, 2-3 parts of gelatin, and 0.1-0.5 parts of vitamin C.

[0042] Furthermore, coffee powder is added to the composite solid coffee chewable tablet, and the mass ratio of the coffee powder to the micro powder coated with coffee powder is 1:(3-5). By adding a small amount of uncoated coffee powder, the flavor of the composite solid coffee chewable tablet is adjusted to enhance the mellow coffee flavor.

[0043] The present invention also provides a method for preparing the composite solid coffee chewable tablet according to any one of the above items, comprising:

[0044] (1) Mix maltose syrup and trehalose, heat to 120-125°C, and cook at constant temperature for 10-20 minutes;

[0045] (2) adding micro powder coated with coffee powder, heating to 150-155°C and boiling under constant temperature and vacuum for 10-20 minutes;

[0046] (3) Cooling to 100-110°C and boiling under vacuum at constant temperature for 10-20 minutes;

[0047] (4) Cool down to 40-50℃, add vitamin C, simmer under constant temperature and vacuum for 10-20 minutes, then press into tablets, cool into shape, and vacuum pack.

[0048] Furthermore, coffee powder is added in step (2), and the mass ratio of the added coffee powder to the micro powder coated with coffee powder is 1:(3-5).

[0049] Example 1

[0050] A composite solid coffee chewable tablet comprises the following raw materials by weight: 25 parts of maltose syrup, 15 parts of trehalose, 15 parts of micro powder coated with coffee powder, 2 parts of gelatin, and 0.2 parts of vitamin C.

[0051] The preparation method of the micro powder coated with coffee powder is as follows:

[0052] S1. Add coffee powder to water to obtain an aqueous phase, and heat the mixture to 60°C; the ratio of coffee powder to water is 1g:15mL;

[0053] S2. Emulsifying vegetable oil diglyceride and citric acid fatty acid glyceride in deionized water at 65° C. to obtain an emulsion; the mass ratio of vegetable oil diglyceride, citric acid fatty acid glyceride and water is 8:1:14;

[0054] S3. The aqueous phase is used as the core layer of a coaxial microfluidic device, and the emulsion is used as the shell layer. The device is extruded into cold water as a coagulation bath via coaxial microfluidics, and then removed and dried to obtain a micropowder coated with coffee powder. The core layer channel of the coaxial microfluidic device has a diameter of 120 μm, and the shell layer channel has a width of 60 μm.

[0055] A method for preparing a composite solid coffee chewable tablet comprises:

[0056] (1) Mix maltose syrup and trehalose, heat to 125°C and cook at constant temperature for 15 minutes;

[0057] (2) Add the micro powder coated with coffee powder, raise the temperature to 155°C and cook under vacuum at constant temperature for 15 minutes;

[0058] (3) Cool down to 105°C and cook under vacuum for 15 min;

[0059] (4) Cool down to 45℃ and add vitamin C, cook under constant temperature and vacuum for 10-20min, then press into tablets, cool and form, and vacuum pack.

[0060] Example 2

[0061] The difference from Example 1 is that the mass ratio of vegetable oil diglyceride, citric acid fatty acid glyceride and water is 8:1:20.

[0062] Example 3

[0063] The difference from Example 1 is that in the step of preparing the coffee powder-coated micropowder, cyclodextrin and coffee powder are added to water to obtain an aqueous phase, and the mass ratio of coffee powder to cyclodextrin is 6:1. Other steps are the same as in Example 1 and are not described here.

[0064] Example 4

[0065] The difference from Example 1 is that the raw materials of the composite solid coffee chewable tablet include, by weight, 25 parts of maltose syrup, 15 parts of trehalose, 10 parts of micro powder coated with coffee powder, 2 parts of gelatin, and 0.2 parts of vitamin C.

[0066] Example 5

[0067] The difference from Example 1 is that the raw materials of the composite solid coffee chewable tablet include, by weight, 25 parts of maltose syrup, 15 parts of trehalose, 15 parts of micropowder coated with coffee powder, 3 parts of coffee powder, 2 parts of gelatin, and 0.2 parts of vitamin C.

[0068] Comparative Example 1

[0069] The difference from Example 1 is that the micropowder coated with coffee powder is replaced with coffee powder and vegetable oil diglyceride, and the raw materials include, by weight: 25 parts of maltose syrup, 15 parts of trehalose, 10 parts of coffee powder, 5 parts of vegetable oil diglyceride, 2 parts of gelatin, and 0.2 parts of vitamin C.

[0070] A method for preparing a composite solid coffee chewable tablet comprises:

[0071] (1) Mix maltose syrup and trehalose, heat to 125°C and cook at constant temperature for 15 minutes;

[0072] (2) Add coffee powder and vegetable oil diglyceride, raise the temperature to 155°C and cook under vacuum for 15 minutes;

[0073] (3) Cool down to 105°C and cook under vacuum for 15 min;

[0074] (4) Cool down to 45℃ and add vitamin C, cook under constant temperature and vacuum for 10-20min, then pour into mold, cool and shape, and vacuum pack.

[0075] Comparative Example 2

[0076] The difference from Example 1 is that the micropowder coated with coffee powder is replaced with coffee powder and vegetable oil diglyceride, and the raw materials include, by weight: 25 parts of maltose syrup, 15 parts of trehalose, 15 parts of coffee powder, 2 parts of gelatin, and 0.2 parts of vitamin C.

[0077] The embedding effect of the coffee powder coated micropowder prepared in Example 1 was tested. Specifically, the coffee powder coated micropowder was added to water at 25°C and 37°C, and the mass loss rate was tested after 1 minute, 2 minutes, 5 minutes, 10 minutes, 20 minutes, and 30 minutes, respectively. After soaking, the micropowder was taken out and weighed, and the ratio of the difference with the initial mass to the initial mass was used as the mass loss rate. Figure 1 As can be seen, the coating method of the present invention allows for a slow release of coffee powder in water, demonstrating a good coating effect and reducing bitterness. Furthermore, the release rate is improved at 37°C, indicating a gentle coffee flavor in the mouth and a higher acceptability. Furthermore, the mass loss rate of the emulsion coating method is greater than that of the melt coating method, further demonstrating that the porous structure of the shell facilitates the release of coffee powder.

[0078] Table 1 Mass loss rate of Examples 1-3

[0079] Mass loss rate at 37℃ for 30 min (%) Example 1 29.8 Example 2 31.4 Example 3 27.6

[0080] As can be seen from Table 1, the addition of auxiliary ingredients reduces the mass loss rate in Example 3, indicating that the coating is more stable. The water content of the emulsion in Example 2 is higher, resulting in a larger porosity, and thus an increased mass loss rate.

[0081] Thirty participants aged 25-45 (15 men and 15 women) with normal sense of smell and taste were asked to evaluate the taste and aroma of the chewable composite solid coffee tablets prepared in this invention. The coffee candies were allowed to melt naturally in the mouth, and the participants rinsed their mouths with water after each tasting before continuing. The coffee aroma was ranked from strong to weak: strong coffee aroma, more pronounced coffee aroma, fragrant coffee aroma, and lighter coffee aroma. The majority of the evaluations was used as the final result for both taste and aroma.

[0082] The evaluation results are shown in Table 2. It can be seen that the present invention has a less bitter taste and gradually deepens, making it more palatable and more popular with consumers. In Comparative Example 1, the coffee powder was not coated, and a strong bitter taste was immediately tasted upon entry, resulting in a lower acceptance rate.

[0083] Table 2 Taste test results of Examples 1-4 and Comparative Example 1

[0084]

[0085]

[0086] It will be easily understood by those skilled in the art that the above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A composite solid coffee chewable tablet, characterized in that: The raw materials include, by weight: 20-30 parts of maltose syrup, 10-20 parts of trehalose, 10-20 parts of micro powder coated with coffee powder, 1-5 parts of gelatin, and 0.1-1 parts of vitamin C; The micro powder coated with coffee powder is obtained by coaxial microfluidic extrusion, with a water phase containing coffee powder as a core layer and an emulsion containing vegetable oil diglyceride and citric acid fatty acid glyceride as a shell layer.

2. The composite solid coffee chewable tablet according to claim 1, characterized in that: The preparation method of the micro powder coated with coffee powder is as follows: S1, adding coffee powder into water to obtain an aqueous phase; S2, emulsifying vegetable oil diglyceride and citric acid fatty acid glyceride in water to obtain an emulsion; S3. Using the aqueous phase as the core layer of a coaxial microfluidic device and the emulsion as the shell layer, the micropowder coated with coffee powder is obtained by coaxial microfluidic extrusion.

3. The composite solid coffee chewable tablet according to claim 2, characterized in that: In step S2, the preparation method of the emulsion comprises: heating the vegetable oil diglyceride to 60-70° C., then adding water, stirring evenly, adding citric acid fatty acid glyceride, and stirring evenly to obtain the emulsion.

4. The composite solid coffee chewable tablet according to claim 3, characterized in that: The mass ratio of the citric acid fatty acid glyceride to the vegetable oil diglyceride is 1:(5-15); the mass ratio of the vegetable oil diglyceride to water is 1:(1.5-5).

5. The composite solid coffee chewable tablet according to claim 2, characterized in that: In step S1, the ratio of coffee powder to water is 1 g: (10-30) mL; And / or, the aqueous phase further comprises cyclodextrin, and the mass ratio of the coffee powder to cyclodextrin is (5-10):

1.

6. The composite solid coffee chewable tablet according to claim 2, characterized in that: The diameter of the core channel of the coaxial microfluidic device is 100-200 μm, and the width of the shell channel is 40-100 μm.

7. The composite solid coffee chewable tablet according to any one of claims 1 to 6, characterized in that: The raw materials include, by weight: 25-30 parts of maltose syrup, 12-15 parts of trehalose, 12-18 parts of micro powder coated with coffee powder, 2-3 parts of gelatin, and 0.1-0.5 parts of vitamin C.

8. The composite solid coffee chewable tablet according to claim 7, characterized in that: Coffee powder is also added to the composite solid coffee chewable tablet, and the mass ratio of the added coffee powder to the micro powder coated with the coffee powder is 1:(3-5).

9. A method for preparing the composite solid coffee chewable tablet according to any one of claims 1 to 8, characterized in that: include: (1) Mix maltose syrup and trehalose, heat to 120-125° C. and cook at constant temperature for 10-20 minutes; (2) adding micro powder coated with coffee powder, raising the temperature to 150-155° C. and boiling at a constant temperature and vacuum for 10-20 min; (3) Cooling to 100-110°C and boiling at constant temperature in vacuum for 10-20 minutes; (4) Cooling the mixture to 40-50°C, adding vitamin C, and boiling the mixture under constant temperature and vacuum for 10-20 minutes. The mixture is then pressed into tablets, cooled and formed, and vacuum packaged.

10. The method for preparing the composite solid coffee chewable tablet according to claim 9, characterized in that: Coffee powder is also added in step (2), and the mass ratio of the added coffee powder to the micro powder coated with the coffee powder is 1:(3-5).

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