Preparation method of probiotic plant extraction black coffee

Abstract

The invention relates to the field related to food, in particular to a preparation method of probiotic plant-extracted black coffee, and the probiotic plant-extracted black coffee has the effects of balancing and improving gastrointestinal tract functions by adding lactobacillus rhamnosus and bifidobacterium longum, and reduces irritation of coffee to gastrointestinal tracts. Meanwhile, an alpha-amylase inhibitor in the white kidney bean extract can hinder or delay digestion and absorption of carbohydrates, and body weight control is facilitated. The hawthorn powder has the efficacy of promoting digestion and relieving stasis, and the health value of the product is further improved. In addition, the freeze-drying technology is adopted, and the flavor of coffee is better reserved.

Description

Technical Field

[0001] The invention relates to food-related fields, and in particular to a method for preparing probiotic plant-extracted black coffee. Background Art

[0002] Coffee is a common drink that is loved by consumers. However, traditional coffee may lose some nutrients during the production process and has a certain irritating effect on the gastrointestinal tract. At the same time, as people pay more and more attention to health, the demand for functional foods is also increasing. Therefore, it is of great significance to develop a probiotic plant-extracted black coffee that retains the coffee flavor and has health benefits. Summary of the invention

[0003] The object of the present invention is to provide a method for preparing probiotic plant-extracted black coffee to solve the problems raised in the above-mentioned background technology.

[0004] To achieve the above objectives, the present invention provides the following technical solutions: a method for preparing probiotic plant-extracted black coffee, comprising the following raw materials in parts by weight: greater than or equal to 85 parts of freeze-dried instant coffee powder, greater than or equal to 3 parts of Lactobacillus rhamnosus and Bifidobacterium longum, less than or equal to 5 parts of white kidney bean extract, and less than or equal to 7 parts of hawthorn powder.

[0005] Preferably, the freeze-dried instant coffee powder is 85 parts by weight, Lactobacillus rhamnosus and Bifidobacterium longum are 3 parts by weight, white kidney bean extract is 5 parts by weight, and hawthorn powder is 7 parts by weight.

[0006] Preferably, a method for preparing probiotic plant-extracted black coffee comprises the following steps:

[0007] Step 1, extracting hawthorn powder, using water at a temperature of 90°C-99°C, extracting three times, each time for 1.5-2 hours, and combining the three extracts;

[0008] Step 2, subjecting the white kidney bean extract to raw material extraction, concentration, and spray drying processes to prepare a powder with a mesh size of 80 meshes;

[0009] Step 3, evenly mixing the freeze-dried instant coffee powder, Lactobacillus rhamnosus, Bifidobacterium longum, white kidney bean extract powder and hawthorn extract;

[0010] Step 4: Using freeze-drying technology, under low temperature and low pressure conditions, the water in the mixture is sublimated to obtain probiotic plant-extracted black coffee.

[0011] Preferably, the specific operation steps of step 1 are as follows:

[0012] Step 11, raw material preparation: accurately weigh an appropriate amount of hawthorn powder and place it in a suitable extraction container. The container has good sealing and heat resistance to ensure that the extraction process is carried out in a stable environment and does not chemically react with the container;

[0013] Step 12, first extraction: add an appropriate amount of production water to the container containing hawthorn powder. The amount of water should be reasonably determined according to the amount of hawthorn powder and the size of the extraction equipment. The specific mass ratio of water to hawthorn powder is between 5:1-10:1; place the extraction container on a heating device, slowly heat it to a set temperature in the range of 90°C-99°C, and control the heating rate at 1°C-2°C / minute to avoid local overheating and destruction of effective ingredients; start timing after reaching the set temperature, and maintain the temperature for continuous extraction for 1.5-2 hours; during the extraction process, use a stirring device for appropriate stirring, and control the stirring speed at 50-100 rpm to allow the hawthorn powder to fully contact with water and promote the dissolution of effective ingredients;

[0014] Step 13, separation of the first extract: after the extraction time is over, stop heating immediately and allow the extract to cool naturally to 20°C-25°C; the cooled extract is filtered through a filter to separate the solid from the liquid to obtain the first extract, which is then collected and properly stored in a clean, sealed container;

[0015] Step 14, second extraction: add an appropriate amount of production water to the residue after the first extraction again, the amount of water is the same as the first time, repeat the above steps of heating, extraction, stirring, cooling and separation, the extraction temperature is still maintained at 90°C-99°C, the extraction time is 1.5-2 hours, the stirring speed parameters are kept the same, and the second extract is obtained, which is collected and stored;

[0016] Step 15, third extraction: according to the operation method of the second extraction, the residue after the second extraction is subjected to a third extraction, and the conditions of the three extractions are ensured to be consistent to ensure the stability and repeatability of the extraction effect, and a third extraction solution is obtained;

[0017] Step 16, combining the extracts: transfer all the extracts obtained three times into a larger clean, sealed container, stir gently to mix the three extracts thoroughly, and obtain the final hawthorn extract, which is directly used in the subsequent mixing step with other raw materials.

[0018] Preferably, the specific operation steps of step 2 are as follows:

[0019] Step 21, raw material pretreatment: firstly, select high-quality white kidney beans, remove impurities, shrunken beans, moldy beans and other unqualified products, and ensure the purity of the raw materials; then clean the white kidney beans, and rinse them with running water for multiple times to remove dust and soil pollutants on the surface; soak the washed white kidney beans for 4-8 hours, and the soaking water must be water that meets the drinking water standard. During the soaking process, the water can be appropriately changed to keep the water clean; soak until the white kidney beans fully absorb water and swell, and the bean skin becomes soft;

[0020] Step 22, crushing and grinding: drain the soaked white kidney beans, and then use a crusher to crush them into fine particles, the crushing degree of which is to be able to pass through a 2-3 mm sieve; add an appropriate amount of extraction solvent to the crushed white kidney bean particles for grinding, the extraction solvent is water or other suitable organic solvents, and the mass ratio of the solvent to the white kidney bean particles is between 5:1 and 8:1; during the grinding process, a colloid mill or other suitable grinding equipment is used to grind the white kidney bean particles into a fine slurry to increase the dissolution area of ​​the active ingredients;

[0021] Step 23, enzymolysis: adding an appropriate amount of enzyme to the pulp after pulping for enzymolysis treatment; the type of enzyme is selected according to the component characteristics of white kidney beans, specifically protease and cellulase, and the amount of enzyme added is 0.1%-0.5% of the mass of the raw material; the enzymolysis temperature is controlled at 40°C-60°C, the pH value is adjusted according to the optimal range of the selected enzyme, and the enzymolysis time is 1-3 hours; stirring is performed during the enzymolysis process, and the stirring speed is controlled at 30-60 rpm to allow the enzyme to fully contact with the substrate; after the enzymolysis is completed, heating to 80°C-90°C and maintaining for 5-10 minutes to inactivate the enzyme and terminate the enzymolysis reaction;

[0022] Step 24, extraction and filtration: the slurry after enzymatic hydrolysis is subjected to extraction operation, specifically using a heating reflux extraction method or a room temperature immersion extraction method;

[0023] Step 25, vacuum concentration: the extract is transferred to a vacuum concentration device for concentration; during the concentration process, the vacuum degree is controlled between -0.05 and 0.09 MPa, and the temperature is controlled between 40°C and 60°C;

[0024] Step 26, judging the concentration endpoint: using high performance liquid chromatography or other analytical methods to detect the effective ingredients, specifically the content of the α-amylase inhibitor, and stopping the concentration when the content reaches the expected target;

[0025] Step 27, spray drying operation: the white kidney bean extract concentrate concentrated to a suitable concentration is transported to the atomizer of the spray drying equipment through a peristaltic pump or other conveying equipment, and is atomized into tiny droplets under high-speed rotation; the hot air is fully in contact with the droplets in the drying tower, the water in the droplets evaporates rapidly, and the dried powder falls to the bottom of the drying tower under the action of gravity and airflow for collection;

[0026] Step 28, powder screening: the collected white kidney bean extract powder is screened through a vibrating screen or other screening equipment, and an 80-mesh screen is selected to separate large particles and fine powder that do not meet the mesh requirements, and the large particles are returned for re-crushing or processing.

[0027] Preferably, the specific operation steps of step 3 are as follows:

[0028] Step 31: Raw material pretreatment

[0029] Freeze-dried instant coffee powder: Check the quality of the freeze-dried instant coffee powder to ensure that it has no lumps, no odor, and normal color;

[0030] Lactobacillus rhamnosus and Bifidobacterium longum: Lactobacillus rhamnosus and Bifidobacterium longum are added in the form of specially treated bacterial powder or bacterial agent to ensure the activity of the strains. Before adding, it is necessary to confirm that the activity of the strains meets the requirements. The specific strain activity is 3.0×10 11 CUF / g; Bacterial powder or inoculant should be stored at low temperature, specifically 4℃-8℃, in a dry and light-proof environment, and should be sealed and stored immediately after use to prevent inactivation of the bacteria;

[0031] White kidney bean extract powder: Check the quality of the white kidney bean extract powder to ensure that its mesh size meets the requirement of 80 mesh and there is no impurity mixed in;

[0032] Hawthorn extract: Check the quality of hawthorn extract to ensure that it is free of turbidity, precipitation, and odor, and that the concentration and composition of the extract meet the predetermined standards;

[0033] Step 32: Mixing operation

[0034] Proportion calculation and weighing: accurately calculate the required amount of freeze-dried instant coffee powder, Lactobacillus rhamnosus, Bifidobacterium longum, white kidney bean extract powder and hawthorn extract according to the product formula; accurately weigh each raw material according to the calculation result, and control the weighing error within ±0.5% to ensure the accuracy of the proportion of each raw material;

[0035] Step 33: Mix in steps

[0036] First, add the weighed freeze-dried instant coffee powder into the barrel of the mixer, start the mixer, set the speed of the mixer to 10-20 rpm, and the mixing time to 3-5 minutes, so that the coffee powder is initially mixed evenly in the barrel to form a loose state, ready for the subsequent addition of other raw materials;

[0037] Then slowly add the white kidney bean extract powder to the coffee powder being mixed. During the adding process, be careful to avoid the powder flying and causing loss and pollution. After the addition is completed, continue mixing for 5-8 minutes. The speed can be appropriately increased to 15-25 rpm to ensure that the coffee powder and the white kidney bean extract powder are fully mixed.

[0038] Then, add the powder or agent of Lactobacillus rhamnosus and Bifidobacterium longum to the mixed material carefully. Since the strains are sensitive to the environment, avoid exposing the strains to the air for too long when adding them. After adding the strains, reduce the speed of the mixer to 8-15 rpm and mix for 2-4 minutes to evenly distribute the strains in the mixed material, and avoid damaging the strains due to too high a speed.

[0039] Finally, slowly add the hawthorn extract to the mixed material, and evenly disperse the extract in the material by spraying or dripping. After the addition is completed, increase the mixer speed to 20-30 rpm, and mix for 5-10 minutes to ensure that the hawthorn extract is fully mixed with other solid materials to form a uniform mixture.

[0040] Mixing effect check:

[0041] Verify the uniformity of the mixture by chemical analysis or instrument testing; if uneven mixing is found, analyze the cause and re-mix.

[0042] Compared with the prior art, the beneficial effects of the present invention are as follows: the probiotic plant-extracted black coffee of the present invention has the effect of balancing and improving gastrointestinal function by adding Lactobacillus rhamnosus and Bifidobacterium longum, and reduces the stimulation of coffee on the gastrointestinal tract. At the same time, the α-amylase inhibitor in the white kidney bean extract can hinder or delay the digestion and absorption of carbohydrates, which helps to control body weight. Hawthorn powder has the effect of digesting food and eliminating accumulation, which further enhances the health value of the product. In addition, the present invention adopts freeze-drying technology to better retain the flavor of coffee. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 It is a schematic diagram of the process structure of the preparation method of the present invention. DETAILED DESCRIPTION

[0044] 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.

[0045] See also Figure 1The present invention provides a technical solution: a method for preparing probiotic plant-extracted black coffee, comprising the following raw materials in parts by weight: freeze-dried instant coffee powder greater than or equal to 85 parts, Lactobacillus rhamnosus and Bifidobacterium longum greater than or equal to 3 parts, white kidney bean extract less than or equal to 5 parts, and hawthorn powder less than or equal to 7 parts.

[0046] Furthermore, the weight portion of freeze-dried instant coffee powder is 85 parts, the weight portion of Lactobacillus rhamnosus and Bifidobacterium longum is 3 parts, the weight portion of white kidney bean extract is 5 parts, and the weight portion of hawthorn powder is 7 parts.

[0047] Furthermore, a method for preparing probiotic plant-extracted black coffee comprises the following steps:

[0048] Step 1, extracting hawthorn powder, using water at a temperature of 90°C-99°C, extracting three times, each time for 1.5-2 hours, and combining the three extracts;

[0049] The specific steps for step 1 are as follows:

[0050] Step 11, raw material preparation: accurately weigh an appropriate amount of hawthorn powder and place it in a suitable extraction container. The container has good sealing and heat resistance to ensure that the extraction process is carried out in a stable environment and does not chemically react with the container;

[0051] Step 12, first extraction: add an appropriate amount of production water to the container containing hawthorn powder. The amount of water should be reasonably determined according to the amount of hawthorn powder and the size of the extraction equipment. The specific mass ratio of water to hawthorn powder is between 5:1-10:1; place the extraction container on a heating device, slowly heat it to a set temperature in the range of 90°C-99°C, and control the heating rate at 1°C-2°C / minute to avoid local overheating and destruction of effective ingredients; start timing after reaching the set temperature, and maintain the temperature for continuous extraction for 1.5-2 hours; during the extraction process, use a stirring device for appropriate stirring, and control the stirring speed at 50-100 rpm to allow the hawthorn powder to fully contact with water and promote the dissolution of effective ingredients;

[0052] Step 13, separation of the first extract: after the extraction time is over, stop heating immediately and allow the extract to cool naturally to 20°C-25°C; the cooled extract is filtered through a filter to separate the solid from the liquid to obtain the first extract, which is then collected and properly stored in a clean, sealed container;

[0053] Step 14, second extraction: add an appropriate amount of production water to the residue after the first extraction again, the amount of water is the same as the first time, repeat the above steps of heating, extraction, stirring, cooling and separation, the extraction temperature is still maintained at 90°C-99°C, the extraction time is 1.5-2 hours, the stirring speed parameters are kept the same, and the second extract is obtained, which is collected and stored;

[0054] Step 15, third extraction: according to the operation method of the second extraction, the residue after the second extraction is subjected to a third extraction, and the conditions of the three extractions are ensured to be consistent to ensure the stability and repeatability of the extraction effect, and a third extraction solution is obtained;

[0055] Step 16, combining the extracts: transfer all the extracts obtained three times into a larger clean, sealed container, stir gently to mix the three extracts thoroughly, and obtain the final hawthorn extract, which is directly used in the subsequent mixing step with other raw materials.

[0056] Step 2, subjecting the white kidney bean extract to raw material extraction, concentration, and spray drying processes to prepare a powder with a mesh size of 80 meshes;

[0057] The specific steps for step 2 are as follows:

[0058] Step 21, raw material pretreatment: firstly, select high-quality white kidney beans, remove impurities, shrunken beans, moldy beans and other unqualified products, and ensure the purity of the raw materials; then clean the white kidney beans, and rinse them with running water for multiple times to remove dust and soil pollutants on the surface; soak the washed white kidney beans for 4-8 hours, and the soaking water must be water that meets the drinking water standard. During the soaking process, the water can be appropriately changed to keep the water clean; soak until the white kidney beans fully absorb water and swell, and the bean skin becomes soft;

[0059] Step 22, crushing and grinding: drain the soaked white kidney beans, and then use a crusher to crush them into fine particles, the crushing degree of which is to be able to pass through a 2-3 mm sieve; add an appropriate amount of extraction solvent to the crushed white kidney bean particles for grinding, the extraction solvent is water or other suitable organic solvents, and the mass ratio of the solvent to the white kidney bean particles is between 5:1 and 8:1; during the grinding process, a colloid mill or other suitable grinding equipment is used to grind the white kidney bean particles into a fine slurry to increase the dissolution area of ​​the active ingredients;

[0060] Step 23, enzymolysis: adding an appropriate amount of enzyme to the pulp after pulping for enzymolysis treatment; the type of enzyme is selected according to the component characteristics of white kidney beans, specifically protease and cellulase, and the amount of enzyme added is 0.1%-0.5% of the mass of the raw material; the enzymolysis temperature is controlled at 40°C-60°C, the pH value is adjusted according to the optimal range of the selected enzyme, and the enzymolysis time is 1-3 hours; stirring is performed during the enzymolysis process, and the stirring speed is controlled at 30-60 rpm to allow the enzyme to fully contact with the substrate; after the enzymolysis is completed, heating to 80°C-90°C and maintaining for 5-10 minutes to inactivate the enzyme and terminate the enzymolysis reaction;

[0061] Step 24, extraction and filtration: the slurry after enzymatic hydrolysis is subjected to extraction operation, specifically using a heating reflux extraction method or a room temperature immersion extraction method;

[0062] Step 25, vacuum concentration: the extract is transferred to a vacuum concentration device for concentration; during the concentration process, the vacuum degree is controlled between -0.05 and 0.09 MPa, and the temperature is controlled between 40°C and 60°C;

[0063] Step 26, judging the concentration endpoint: using high performance liquid chromatography or other analytical methods to detect the effective ingredients, specifically the content of the α-amylase inhibitor, and stopping the concentration when the content reaches the expected target;

[0064] Step 27, spray drying operation: the white kidney bean extract concentrate concentrated to a suitable concentration is transported to the atomizer of the spray drying equipment through a peristaltic pump or other conveying equipment, and is atomized into tiny droplets under high-speed rotation; the hot air is fully in contact with the droplets in the drying tower, the water in the droplets evaporates rapidly, and the dried powder falls to the bottom of the drying tower under the action of gravity and airflow for collection;

[0065] Step 28, powder screening: the collected white kidney bean extract powder is screened through a vibrating screen or other screening equipment, and an 80-mesh screen is selected to separate large particles and fine powder that do not meet the mesh requirements, and the large particles are returned for re-crushing or processing.

[0066] Step 3, evenly mixing the freeze-dried instant coffee powder, Lactobacillus rhamnosus, Bifidobacterium longum, white kidney bean extract powder and hawthorn extract;

[0067] The specific steps for step 3 are as follows:

[0068] Step 31: Raw material pretreatment

[0069] Freeze-dried instant coffee powder: Check the quality of the freeze-dried instant coffee powder to ensure that it has no lumps, no odor, and normal color;

[0070] Lactobacillus rhamnosus and Bifidobacterium longum: Lactobacillus rhamnosus and Bifidobacterium longum are added in the form of specially treated bacterial powder or bacterial agent to ensure the activity of the strains. Before adding, it is necessary to confirm that the activity of the strains meets the requirements. The specific strain activity is 3.0×10 11 CUF / g; Bacterial powder or inoculant should be stored at low temperature, specifically 4℃-8℃, in a dry and light-proof environment, and should be sealed and stored immediately after use to prevent inactivation of the bacteria;

[0071] White kidney bean extract powder: Check the quality of the white kidney bean extract powder to ensure that its mesh size meets the requirement of 80 mesh and there is no impurity mixed in;

[0072] Hawthorn extract: Check the quality of hawthorn extract to ensure that it is free of turbidity, precipitation, and odor, and that the concentration and composition of the extract meet the predetermined standards;

[0073] Step 32: Mixing operation

[0074] Proportion calculation and weighing: accurately calculate the required amount of freeze-dried instant coffee powder, Lactobacillus rhamnosus, Bifidobacterium longum, white kidney bean extract powder and hawthorn extract according to the product formula; accurately weigh each raw material according to the calculation result, and control the weighing error within ±0.5% to ensure the accuracy of the proportion of each raw material;

[0075] Step 33: Mix in steps

[0076] First, add the weighed freeze-dried instant coffee powder into the barrel of the mixer, start the mixer, set the speed of the mixer to 10-20 rpm, and the mixing time to 3-5 minutes, so that the coffee powder is initially mixed evenly in the barrel to form a loose state, ready for the subsequent addition of other raw materials;

[0077] Then slowly add the white kidney bean extract powder to the coffee powder being mixed. During the adding process, be careful to avoid the powder flying and causing loss and pollution. After the addition is completed, continue mixing for 5-8 minutes. The speed can be appropriately increased to 15-25 rpm to ensure that the coffee powder and the white kidney bean extract powder are fully mixed.

[0078] Then, add the powder or agent of Lactobacillus rhamnosus and Bifidobacterium longum to the mixed material carefully. Since the strains are sensitive to the environment, avoid exposing the strains to the air for too long when adding them. After adding the strains, reduce the speed of the mixer to 8-15 rpm and mix for 2-4 minutes to evenly distribute the strains in the mixed material, and avoid damaging the strains due to too high a speed.

[0079] Finally, slowly add the hawthorn extract to the mixed material, and evenly disperse the extract in the material by spraying or dripping. After the addition is completed, increase the mixer speed to 20-30 rpm, and mix for 5-10 minutes to ensure that the hawthorn extract is fully mixed with other solid materials to form a uniform mixture.

[0080] Mixing effect check:

[0081] Verify the uniformity of the mixture by chemical analysis or instrument testing; if uneven mixing is found, analyze the cause and re-mix.

[0082] Step 4: Using freeze-drying technology, under low temperature and low pressure conditions, the water in the mixture is sublimated to obtain probiotic plant-extracted black coffee.

[0083] Specifically, Example 1

[0084] Weigh 7 g of hawthorn powder, add appropriate amount of production water, extract three times at 90°C, each extraction time is 1.5 hours, and combine the three extracts.

[0085] Weigh 5 g of white kidney bean extract, and make it into a powder with a mesh size of 80 through raw material extraction, concentration, and spray drying processes.

[0086] Weigh 85 g of freeze-dried instant coffee powder, 3 g of Lactobacillus rhamnosus and Bifidobacterium longum, and mix them evenly with white kidney bean extract powder and hawthorn extract.

[0087] The mixture is placed in a freeze-drying device and freeze-dried under low temperature and low pressure conditions to sublimate the water to obtain probiotic plant-extracted black coffee.

[0088] Example 2

[0089] Weigh 7 g of hawthorn powder, add appropriate amount of production water, extract three times at 95°C, each extraction time is 1.8 hours, and combine the three extracts.

[0090] Weigh 5 g of white kidney bean extract, and make it into a powder with a mesh size of 80 through raw material extraction, concentration, and spray drying processes.

[0091] Weigh 85 g of freeze-dried instant coffee powder, 3 g of Lactobacillus rhamnosus and Bifidobacterium longum, and mix them evenly with white kidney bean extract powder and hawthorn extract.

[0092] The mixture is placed in a freeze-drying device and freeze-dried under low temperature and low pressure conditions to sublimate the water to obtain probiotic plant-extracted black coffee.

[0093] Example 3

[0094] Weigh 7 g of hawthorn powder, add appropriate amount of production water, extract three times at 99°C, each extraction time is 2 hours, and combine the three extracts.

[0095] Weigh 5 g of white kidney bean extract, and make it into a powder with a mesh size of 80 through raw material extraction, concentration, and spray drying processes.

[0096] Weigh 85 g of freeze-dried instant coffee powder, 3 g of Lactobacillus rhamnosus and Bifidobacterium longum, and mix them evenly with white kidney bean extract powder and hawthorn extract.

[0097] The mixture is placed in a freeze-drying device and freeze-dried under low temperature and low pressure conditions to sublimate the water to obtain probiotic plant-extracted black coffee.

[0098] Comparative Example 1

[0099] Weigh 85g of freeze-dried instant coffee powder, 3g of Lactobacillus rhamnosus and Bifidobacterium longum, 5g of white kidney bean extract, and 7g of hawthorn powder, and mix them evenly to obtain ordinary coffee.

[0100] Comparative Example 2

[0101] Weigh 85 g of freeze-dried instant coffee powder, 5 g of white kidney bean extract, and 7 g of hawthorn powder, and mix them evenly to obtain coffee without probiotics.

[0102] Comparative Example 3

[0103] Weigh 85 g of freeze-dried instant coffee powder, 3 g of Lactobacillus rhamnosus and Bifidobacterium longum, and mix them evenly to obtain coffee without plant extract ingredients.

[0104] Sensory evaluation and gastrointestinal irritation experiments were performed on Examples 1-3 and Comparative Examples 1-3, and the results are as follows:

[0105] Embodiment 1:

[0106] Sensory evaluation (flavor): strong coffee flavor, mellow taste, and sweet and sour taste of hawthorn; Gastrointestinal irritation (symptoms): no obvious gastrointestinal discomfort symptoms;

[0107] Embodiment 2:

[0108] Sensory evaluation (flavor): strong coffee flavor, mellow taste, strong hawthorn flavor; Gastrointestinal irritation (symptoms): no obvious gastrointestinal discomfort symptoms;

[0109] Embodiment 3:

[0110] Sensory evaluation (flavor): strong coffee flavor, mellow taste, strong hawthorn flavor; Gastrointestinal irritation (symptoms): no obvious gastrointestinal discomfort symptoms;

[0111] Comparative Example 1:

[0112] Sensory evaluation (flavor): The coffee flavor is strong and mellow; Gastrointestinal irritation (symptoms): Some subjects experienced symptoms of gastrointestinal discomfort;

[0113] Comparative Example 2:

[0114] Sensory evaluation (flavor): The coffee flavor is strong and mellow; Gastrointestinal irritation (symptoms): Some subjects experienced symptoms of gastrointestinal discomfort;

[0115] Comparative Example 3:

[0116] Sensory evaluation (flavor): The coffee flavor is strong and mellow; Gastrointestinal irritation (symptoms): Some subjects experienced gastrointestinal discomfort symptoms.

[0117] It can be seen from the experimental results that the probiotic plant extract black coffee of the present invention has good gastrointestinal tolerance while retaining the coffee flavor, and the added plant extract ingredients and probiotics have certain health effects.

[0118] The probiotic plant-extracted black coffee of the present invention has the effect of balancing and improving gastrointestinal function by adding Lactobacillus rhamnosus and Bifidobacterium longum, and reduces the stimulation of coffee on the gastrointestinal tract. At the same time, the α-amylase inhibitor in the white kidney bean extract can hinder or delay the digestion and absorption of carbohydrates, which is helpful for weight control. Hawthorn powder has the effect of digesting food and eliminating accumulation, further improving the health value of the product. In addition, the present invention adopts freeze-drying technology to better retain the flavor of coffee.

[0119] 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 probiotic plant-extracted black coffee, characterized in that: The invention comprises the following raw materials in parts by weight: freeze-dried instant coffee powder is greater than or equal to 85 parts, lactobacillus rhamnosus and bifidobacterium longum is greater than or equal to 3 parts, white kidney bean extract is less than or equal to 5 parts, and hawthorn powder is less than or equal to 7 parts.

2. The probiotic plant-extracted black coffee according to claim 1, characterized in that: The freeze-dried instant coffee powder is 85 parts by weight, Lactobacillus rhamnosus and Bifidobacterium longum are 3 parts by weight, white kidney bean extract is 5 parts by weight, and hawthorn powder is 7 parts by weight.

3. The method for preparing probiotic plant-extracted black coffee according to any one of claims 1-2, characterized in that: Step 1, extracting hawthorn powder, using water at a temperature of 90°C-99°C, extracting three times, each time for 1.5-2 hours, and combining the three extracts; Step 2, subjecting the white kidney bean extract to raw material extraction, concentration, and spray drying processes to prepare a powder with a mesh size of 80 meshes; Step 3, evenly mixing the freeze-dried instant coffee powder, Lactobacillus rhamnosus, Bifidobacterium longum, white kidney bean extract powder and hawthorn extract; Step 4: Using freeze-drying technology, under low temperature and low pressure conditions, the water in the mixture is sublimated to obtain probiotic plant-extracted black coffee.

4. The method for preparing probiotic plant-extracted black coffee according to claim 1, characterized in that: The specific steps of step 1 are as follows: Step 11, raw material preparation: accurately weigh an appropriate amount of hawthorn powder and place it in a suitable extraction container. The container has good sealing and heat resistance to ensure that the extraction process is carried out in a stable environment and does not chemically react with the container; Step 12, first extraction: add an appropriate amount of production water to the container containing hawthorn powder. The amount of water should be reasonably determined according to the amount of hawthorn powder and the size of the extraction equipment. The specific mass ratio of water to hawthorn powder is between 5:1-10:1; place the extraction container on a heating device, slowly heat it to a set temperature in the range of 90°C-99°C, and control the heating rate at 1°C-2°C / minute to avoid local overheating and destruction of effective ingredients; start timing after reaching the set temperature, and maintain the temperature for continuous extraction for 1.5-2 hours; during the extraction process, use a stirring device for appropriate stirring, and control the stirring speed at 50-100 rpm to allow the hawthorn powder to fully contact with water and promote the dissolution of effective ingredients; Step 13, separation of the first extract: after the extraction time is over, stop heating immediately and allow the extract to cool naturally to 20°C-25°C; the cooled extract is filtered through a filter to separate the solid from the liquid to obtain the first extract, which is then collected and properly stored in a clean, sealed container; Step 14, second extraction: add an appropriate amount of production water to the residue after the first extraction again, the amount of water is the same as the first time, repeat the above steps of heating, extraction, stirring, cooling and separation, the extraction temperature is still maintained at 90°C-99°C, the extraction time is 1.5-2 hours, the stirring speed parameters are kept the same, and the second extract is obtained, which is collected and stored; Step 15, third extraction: according to the operation method of the second extraction, the residue after the second extraction is subjected to a third extraction, and the conditions of the three extractions are ensured to be consistent to ensure the stability and repeatability of the extraction effect, and a third extraction solution is obtained; Step 16, combining the extracts: transfer all the extracts obtained three times into a larger clean, sealed container, stir gently to mix the three extracts thoroughly, and obtain the final hawthorn extract, which is directly used in the subsequent mixing step with other raw materials.

5. The method for preparing probiotic plant-extracted black coffee according to claim 1, characterized in that: The specific operation steps of step 2 are as follows: Step 21, raw material pretreatment: firstly, select high-quality white kidney beans, remove impurities, shrunken beans, moldy beans and other unqualified products, and ensure the purity of the raw materials; then clean the white kidney beans, and rinse them with running water for multiple times to remove dust and soil pollutants on the surface; soak the washed white kidney beans for 4-8 hours, and the soaking water must be water that meets the drinking water standard. During the soaking process, the water can be appropriately changed to keep the water clean; soak until the white kidney beans fully absorb water and swell, and the bean skin becomes soft; Step 22, crushing and grinding: drain the soaked white kidney beans, and then use a crusher to crush them into fine particles, the crushing degree of which is to be able to pass through a 2-3 mm sieve; add an appropriate amount of extraction solvent to the crushed white kidney bean particles for grinding, the extraction solvent is water or other suitable organic solvents, and the mass ratio of the solvent to the white kidney bean particles is between 5:1 and 8:1; during the grinding process, a colloid mill or other suitable grinding equipment is used to grind the white kidney bean particles into a fine slurry to increase the dissolution area of ​​the active ingredients; Step 23, enzymolysis: adding an appropriate amount of enzyme to the pulp after pulping for enzymolysis treatment; the type of enzyme is selected according to the component characteristics of white kidney beans, specifically protease and cellulase, and the amount of enzyme added is 0.1%-0.5% of the mass of the raw material; the enzymolysis temperature is controlled at 40°C-60°C, the pH value is adjusted according to the optimal range of the selected enzyme, and the enzymolysis time is 1-3 hours; stirring is performed during the enzymolysis process, and the stirring speed is controlled at 30-60 rpm to allow the enzyme to fully contact with the substrate; after the enzymolysis is completed, heating to 80°C-90°C and maintaining for 5-10 minutes to inactivate the enzyme and terminate the enzymolysis reaction; Step 24, extraction and filtration: the slurry after enzymatic hydrolysis is subjected to extraction operation, specifically using a heating reflux extraction method or a room temperature immersion extraction method; Step 25, vacuum concentration: the extract is transferred to a vacuum concentration device for concentration; during the concentration process, the vacuum degree is controlled between -0.05 and 0.09 MPa, and the temperature is controlled between 40°C and 60°C; Step 26, judging the concentration endpoint: using high performance liquid chromatography or other analytical methods to detect the effective ingredients, specifically the content of the α-amylase inhibitor, and stopping the concentration when the content reaches the expected target; Step 27, spray drying operation: the white kidney bean extract concentrate concentrated to a suitable concentration is transported to the atomizer of the spray drying equipment through a peristaltic pump or other conveying equipment, and is atomized into tiny droplets under high-speed rotation; the hot air is fully in contact with the droplets in the drying tower, the water in the droplets evaporates rapidly, and the dried powder falls to the bottom of the drying tower under the action of gravity and airflow for collection; Step 28, powder screening: the collected white kidney bean extract powder is screened through a vibrating screen or other screening equipment, and an 80-mesh screen is selected to separate large particles and fine powder that do not meet the mesh requirements, and the large particles are returned for re-crushing or processing.

6. The method for preparing probiotic plant-extracted black coffee according to claim 1, characterized in that: The specific operation steps of step 3 are as follows: Step 31: Raw material pretreatment Freeze-dried instant coffee powder: Check the quality of the freeze-dried instant coffee powder to ensure that it has no lumps, no odor, and normal color; Lactobacillus rhamnosus and Bifidobacterium longum: Lactobacillus rhamnosus and Bifidobacterium longum are added in the form of specially treated bacterial powder or bacterial agent to ensure the activity of the strains. Before adding, it is necessary to confirm that the activity of the strains meets the requirements. The specific strain activity is 3.0×10 11 CUF / g; Bacterial powder or inoculant should be stored at low temperature, specifically 4℃-8℃, in a dry and light-proof environment, and should be sealed and stored immediately after use to prevent inactivation of the bacteria; White kidney bean extract powder: Check the quality of the white kidney bean extract powder to ensure that its mesh size meets the requirement of 80 mesh and there is no impurity mixed in; Hawthorn extract: Check the quality of hawthorn extract to ensure that it is free of turbidity, precipitation, and odor, and that the concentration and composition of the extract meet the predetermined standards; Step 32: Mixing operation Proportion calculation and weighing: accurately calculate the required amount of freeze-dried instant coffee powder, Lactobacillus rhamnosus, Bifidobacterium longum, white kidney bean extract powder and hawthorn extract according to the product formula; accurately weigh each raw material according to the calculation result, and control the weighing error within ±0.5% to ensure the accuracy of the proportion of each raw material; Step 33: Mix in steps First, add the weighed freeze-dried instant coffee powder into the barrel of the mixer, start the mixer, set the speed of the mixer to 10-20 rpm, and the mixing time to 3-5 minutes, so that the coffee powder is initially mixed evenly in the barrel to form a loose state, ready for the subsequent addition of other raw materials; Then slowly add the white kidney bean extract powder to the coffee powder being mixed. During the adding process, be careful to avoid the powder flying and causing loss and pollution. After the addition is completed, continue mixing for 5-8 minutes. The speed can be appropriately increased to 15-25 rpm to ensure that the coffee powder and the white kidney bean extract powder are fully mixed. Then, add the powder or agent of Lactobacillus rhamnosus and Bifidobacterium longum to the mixed material carefully. Since the strains are sensitive to the environment, avoid exposing the strains to the air for too long when adding them. After adding the strains, reduce the speed of the mixer to 8-15 rpm and mix for 2-4 minutes to evenly distribute the strains in the mixed material, and avoid damaging the strains due to too high a speed. Finally, slowly add the hawthorn extract to the mixed material, and evenly disperse the extract in the material by spraying or dripping. After the addition is completed, increase the mixer speed to 20-30 rpm, and mix for 5-10 minutes to ensure that the hawthorn extract is fully mixed with other solid materials to form a uniform mixture. Mixing effect check: Verify the uniformity of the mixture by chemical analysis or instrument testing; if uneven mixing is found, analyze the cause and re-mix.

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