Bird's nest peptide black coffee and preparation method thereof
By combining bird's nest peptide with ingredients such as black coffee powder and using specific preparation methods, a stable bird's nest peptide black coffee product is solved, which is very irritating to the stomach, suitable for drinking among more people, and enhances the nutritional value and taste of the product.
Patent Information
- Application Number
- CN202411687800.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-25
- Publication Date
- 2025-03-25
Smart Images
Figure CN119679031A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to food-related fields, and in particular to bird's nest peptide black coffee and a preparation method thereof. Background Art
[0002] Coffee has the functions of refreshing the mind and promoting metabolism, and is deeply loved by consumers. Black coffee is a type of coffee that does not contain milk, sugar and other ingredients, and retains the original flavor and nutrients of coffee. However, due to the irritation of caffeine and other ingredients contained in black coffee, excessive drinking may cause stomach discomfort. At the same time, for some special groups, such as pregnant women, breastfeeding women and people with weak constitutions, they may be more cautious about the intake of regular coffee.
[0003] As a traditional tonic, bird's nest is rich in nutrients such as protein, bird's nest acid (sialic acid), various amino acids and various minerals. It has many functions such as nourishing yin and moistening lungs, nourishing beauty, and improving immunity. Introducing bird's nest peptides into black coffee can not only weaken the irritation of coffee to the stomach, but also enhance the nutritional value of black coffee, making it more suitable for consumers. However, there are few studies on bird's nest peptide black coffee and its preparation method in the market. The existing technology has deficiencies in the effective fusion of bird's nest peptides and black coffee and maintaining product stability. Summary of the invention
[0004] The object of the present invention is to provide a bird's nest peptide black coffee and a preparation method thereof, so as to solve the problems raised in the above background technology.
[0005] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a bird's nest peptide black coffee, comprising the following raw materials in parts by weight: 30-50 parts of black coffee powder, 10-20 parts of bird's nest peptide, 5-10 parts of oligofructose, 10-15 parts of non-dairy creamer, 5-8 parts of microcrystalline cellulose, 2-5 parts of gum arabic, 1-3 parts of β-cyclodextrin, and 1-2 parts of lecithin.
[0006] Preferably, the raw materials include the following parts by weight: 50 parts of black coffee powder, 20 parts of bird's nest peptide, 10 parts of oligofructose, 15 parts of non-dairy creamer, 8 parts of microcrystalline cellulose, 5 parts of gum arabic, 3 parts of β-cyclodextrin, and 2 parts of lecithin.
[0007] Preferably, a method for preparing bird's nest peptide black coffee comprises the following steps:
[0008] Step 1: Pre-treat the bird's nest: take the bird's nest, soak it in clean water for 4-6 hours, remove impurities, stew it in water for 20-30 minutes, and then put the stewed bird's nest into a beater to make bird's nest paste;
[0009] Step 2, preparing bird's nest peptide: enzymatically hydrolyze the bird's nest pulp, the enzyme addition amount is 0.5%-1.5% of the weight of the bird's nest pulp, enzymatically hydrolyze at 40-50°C for 3-5 hours, and then inactivate the enzyme at a temperature of 80-90°C for 15-20 minutes, filter after inactivation to obtain a bird's nest peptide solution, concentrate and dry the bird's nest peptide solution to obtain a bird's nest peptide powder;
[0010] Step 3, preparing a mixed powder: weigh black coffee powder, bird's nest peptide powder, oligofructose, non-dairy creamer, microcrystalline cellulose, gum arabic, β-cyclodextrin, and lecithin by weight, grind them into 100-200 meshes respectively, and then mix all the powders evenly to obtain a mixed powder;
[0011] Step 4, granulation: add an appropriate amount of water to the mixed powder to make a soft material, the water content of the soft material is 15%-20%, and then granulate it through an extrusion granulator to obtain particles with a diameter of 1-2mm;
[0012] Step 5, drying: Place the pellets in an oven and dry at 50-60°C for 2-3 hours until the moisture content is less than 5%;
[0013] Step 6, packaging: package the dried particles to obtain the bird's nest peptide black coffee product.
[0014] Preferably, the specific steps of preparing bird's nest peptide in step 2 are as follows:
[0015] Step 21, selection of enzyme and determination of addition amount: one or more of protease, papain, and alkaline protease are selected, and the addition amount of the enzyme is 0.5%-1.5% of the weight of the bird's nest slurry;
[0016] Step 22, enzymatic hydrolysis temperature and time control: the enzymatic hydrolysis is carried out in the temperature range of 40-50°C for 3-5 hours. As the enzymatic hydrolysis time increases, the bird's nest protein is gradually hydrolyzed into peptides of different lengths. Within the time range of 3-5 hours, while ensuring a high degree of hydrolysis, the negative effects caused by too long enzymatic hydrolysis are avoided;
[0017] Step 23, enzyme inactivation temperature and time: the enzyme inactivation temperature is 80-90°C, and water bath heating or steam heating is used to ensure uniform heating. After reaching the enzyme inactivation temperature, it is maintained for 15-20 minutes, and continuous stirring is required during the period to ensure the consistency of the enzyme inactivation effect;
[0018] Step 24, filtration: The bird's nest peptide solution after enzyme inactivation is filtered by a plate and frame filter press. The bird's nest peptide solution is first transported to the filter chamber of the filter press by a pump. Under the action of pressure, the solution passes through the filter cloth, and impurities are trapped on the filter cloth to obtain a clarified bird's nest peptide solution;
[0019] Step 25, concentration: The clarified bird's nest peptide solution is concentrated by vacuum concentration, and the temperature is controlled at 50-60°C to avoid high temperature damage to the active ingredients of the bird's nest peptide, and the volume of the bird's nest peptide solution is concentrated to 1 / 4-1 / 6, so that the subsequent drying step can be carried out more efficiently, and the concentration of the bird's nest peptide is increased, which is convenient for storage and subsequent processing;
[0020] Step 26, drying: freeze drying is specifically used, that is, the bird's nest peptide solution is first frozen into a solid state, and then the ice is directly sublimated into water vapor under a vacuum environment to remove moisture. The bird's nest peptide powder obtained after drying is crushed and sieved to make its particle size uniform, which is convenient for mixing evenly with other raw materials.
[0021] Preferably, in the step 3 of preparing the mixed powder, the powder is mixed using a three-dimensional motion mixer, specifically for 15-30 minutes to ensure that the various raw materials are fully mixed and evenly mixed, and intermittent stirring or inversion and other operations are used during the mixing process to improve the mixing effect; after the mixing is completed, a small amount of the mixed powder is taken for testing, specifically by microscopic observation or chemical analysis methods, to confirm that the components are evenly distributed without obvious agglomeration or stratification.
[0022] Compared with the prior art, the beneficial effects of the present invention are as follows: the bird's nest peptide black coffee of the present invention combines bird's nest peptide with black coffee, which not only weakens the irritation of black coffee to the stomach and is suitable for drinking by more people, but also enriches the nutritional value of black coffee, and has health care effects such as skin care, beauty care, and improving body immunity. By adding ingredients such as oligofructose, microcrystalline cellulose, gum arabic, and β-cyclodextrin, not only the solubility and stability of coffee particles are improved, but also the smoothness of the taste is enhanced, so that the product has good flavor and taste. The preparation method of the present invention is simple and easy, has strong operability, can realize industrial production, and has high economic and social benefits. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] Figure 1 It is a schematic diagram of the method flow 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 1The present invention provides a technical solution: a bird's nest peptide black coffee, characterized in that it comprises the following raw materials in parts by weight: 30-50 parts of black coffee powder, 10-20 parts of bird's nest peptide, 5-10 parts of oligofructose, 10-15 parts of non-dairy creamer, 5-8 parts of microcrystalline cellulose, 2-5 parts of gum arabic, 1-3 parts of β-cyclodextrin, and 1-2 parts of lecithin.
[0026] Furthermore, the invention comprises the following raw materials in parts by weight: 50 parts of black coffee powder, 20 parts of bird's nest peptide, 10 parts of oligofructose, 15 parts of non-dairy creamer, 8 parts of microcrystalline cellulose, 5 parts of gum arabic, 3 parts of beta-cyclodextrin and 2 parts of lecithin.
[0027] Furthermore, a method for preparing bird's nest peptide black coffee comprises the following steps:
[0028] Step 1: Pre-treat the bird's nest: take the bird's nest, soak it in clean water for 4-6 hours, remove impurities, stew it in water for 20-30 minutes, and then put the stewed bird's nest into a beater to make bird's nest paste;
[0029] Step 2, preparing bird's nest peptide: enzymatically hydrolyze the bird's nest pulp, the enzyme addition amount is 0.5%-1.5% of the weight of the bird's nest pulp, enzymatically hydrolyze at 40-50°C for 3-5 hours, and then inactivate the enzyme at a temperature of 80-90°C for 15-20 minutes, filter after inactivation to obtain a bird's nest peptide solution, concentrate and dry the bird's nest peptide solution to obtain a bird's nest peptide powder;
[0030] Step 3, preparing a mixed powder: weigh black coffee powder, bird's nest peptide powder, oligofructose, non-dairy creamer, microcrystalline cellulose, gum arabic, β-cyclodextrin, and lecithin by weight, grind them into 100-200 meshes respectively, and then mix all the powders evenly to obtain a mixed powder;
[0031] Step 4, granulation: add an appropriate amount of water to the mixed powder to make a soft material, the water content of the soft material is 15%-20%, and then granulate it through an extrusion granulator to obtain particles with a diameter of 1-2mm;
[0032] Step 5, drying: Place the pellets in an oven and dry at 50-60°C for 2-3 hours until the moisture content is less than 5%;
[0033] Step 6: Packaging: Pack the dried particles to obtain the bird's nest peptide black coffee product.
[0034] Furthermore, the specific steps of preparing bird's nest peptide in step 2 are as follows:
[0035] Step 21, selection of enzyme and determination of addition amount: one or more of protease, papain, and alkaline protease are selected, and the addition amount of the enzyme is 0.5%-1.5% of the weight of the bird's nest slurry;
[0036] Step 22, enzymatic hydrolysis temperature and time control: the enzymatic hydrolysis is carried out in the temperature range of 40-50°C for 3-5 hours. As the enzymatic hydrolysis time increases, the bird's nest protein is gradually hydrolyzed into peptides of different lengths. Within the time range of 3-5 hours, while ensuring a high degree of hydrolysis, the negative effects caused by too long enzymatic hydrolysis are avoided;
[0037] Step 23, enzyme inactivation temperature and time: the enzyme inactivation temperature is 80-90°C, and water bath heating or steam heating is used to ensure uniform heating. After reaching the enzyme inactivation temperature, it is maintained for 15-20 minutes, and continuous stirring is required during the period to ensure the consistency of the enzyme inactivation effect;
[0038] Step 24, filtration: The bird's nest peptide solution after enzyme inactivation is filtered by a plate and frame filter press. The bird's nest peptide solution is first transported to the filter chamber of the filter press by a pump. Under the action of pressure, the solution passes through the filter cloth, and impurities are trapped on the filter cloth to obtain a clarified bird's nest peptide solution;
[0039] Step 25, concentration: The clarified bird's nest peptide solution is concentrated by vacuum concentration, and the temperature is controlled at 50-60°C to avoid high temperature damage to the active ingredients of the bird's nest peptide, and the volume of the bird's nest peptide solution is concentrated to 1 / 4-1 / 6, so that the subsequent drying step can be carried out more efficiently, and the concentration of the bird's nest peptide is increased, which is convenient for storage and subsequent processing;
[0040] Step 26, drying: freeze drying is used, that is, the bird's nest peptide solution is first frozen into a solid state, and then the ice is directly sublimated into water vapor under a vacuum environment to remove moisture. The bird's nest peptide powder obtained after drying is crushed and sieved to make it uniform in particle size, which is convenient for mixing evenly with other raw materials.
[0041] Furthermore, in the step 3 of preparing the mixed powder, the powder is mixed using a three-dimensional motion mixer for 15-30 minutes to ensure that the various raw materials are fully mixed and evenly mixed. Intermittent stirring or inversion operations are used during the mixing process to improve the mixing effect. After the mixing is completed, a small amount of the mixed powder is taken for testing, specifically through microscopic observation or chemical analysis methods, to confirm that the components are evenly distributed without obvious agglomeration or stratification.
[0042] Specifically, the present invention is further described below through specific implementation cases, but the present invention is not limited to the following implementation cases, Example 1:
[0043] Step 1. Pretreatment of bird's nest: Take 100 grams of bird's nest, put it into 1000 ml of clean water and soak it for 5 hours. After removing impurities, stew it in water for 25 minutes, and then put the stewed bird's nest into a beater to make bird's nest paste.
[0044] Step 2, preparation of bird's nest peptide: weigh 1 gram of protease and add it to 1000 grams of bird's nest slurry, enzymolyze at 45°C for 4 hours, and then inactivate the enzyme at 85°C for 18 minutes. After inactivation of the enzyme, filter to obtain a bird's nest peptide solution, concentrate the bird's nest peptide solution to 1 / 5 of the original volume, and spray dry to obtain a bird's nest peptide powder.
[0045] Step 3, prepare mixed powder: weigh 40 grams of black coffee powder, 15 grams of bird's nest peptide powder, 8 grams of oligofructose, 12 grams of non-dairy creamer, 6 grams of microcrystalline cellulose, 3 grams of gum arabic, 2 grams of β-cyclodextrin, and 1.5 grams of lecithin, grind them into 150 mesh respectively, and then mix all the powders evenly to obtain a mixed powder.
[0046] Step 4, granulation: add appropriate amount of water to the mixed powder to make a soft material with a water content of 18%, and then granulate it through an extrusion granulator to obtain particles with a diameter of 1.5 mm.
[0047] Step 5, drying: Place the granules in an oven and dry at 55°C for 2.5 hours until the moisture content is 4%.
[0048] Step 6: Packaging: Pack the dried particles to obtain the bird's nest peptide black coffee product.
[0049] Example 2
[0050] Step 1. Pretreatment of bird's nest: Take 150 grams of bird's nest, put it into 1500 ml of clean water and soak it for 6 hours. After removing impurities, stew it in water for 30 minutes, and then put the stewed bird's nest into a beater to make bird's nest paste.
[0051] Step 2, preparation of bird's nest peptide: weigh 1.5 grams of alkaline protease and add it to 1500 grams of bird's nest slurry, enzymolyze at 50°C for 5 hours, and then inactivate the enzyme at 90°C for 20 minutes. After inactivation of the enzyme, filter to obtain a bird's nest peptide solution, concentrate the bird's nest peptide solution to 1 / 4 of the original volume, and vacuum dry to obtain a bird's nest peptide powder.
[0052] Step 3, prepare mixed powder: weigh 50 grams of black coffee powder, 20 grams of bird's nest peptide powder, 10 grams of oligofructose, 15 grams of non-dairy creamer, 8 grams of microcrystalline cellulose, 5 grams of gum arabic, 3 grams of β-cyclodextrin, and 2 grams of lecithin, grind them into 200 mesh respectively, and then mix all the powders evenly to obtain a mixed powder.
[0053] Step 4, granulation: add appropriate amount of water to the mixed powder to make a soft material with a water content of 20%, and then granulate it through an extrusion granulator to obtain particles with a diameter of 2 mm.
[0054] Step 5, drying: Place the granules in an oven and dry them at 60°C for 3 hours until the moisture content is 3%.
[0055] Step 6, packaging: package the dried particles to obtain the bird's nest peptide black coffee product.
[0056] Implementation Case 3
[0057] Step 1. Pretreatment of bird's nest: Take 80 grams of bird's nest, put it into 800 ml of clean water and soak it for 4 hours. After removing impurities, stew it in water for 20 minutes, and then put the stewed bird's nest into a beater to make bird's nest paste.
[0058] Step 2, preparation of bird's nest peptide: weigh 0.8 g of papain and add it to 800 g of bird's nest slurry, enzymolyze at 40°C for 3 hours, and then inactivate the enzyme at 80°C for 15 minutes. After inactivation of the enzyme, filter to obtain a bird's nest peptide solution, concentrate the bird's nest peptide solution to 1 / 6 of the original volume, and then freeze-dry to obtain a bird's nest peptide powder.
[0059] Step 3, prepare mixed powder: weigh 30 grams of black coffee powder, 10 grams of bird's nest peptide powder, 5 grams of oligofructose, 10 grams of non-dairy creamer, 5 grams of microcrystalline cellulose, 2 grams of gum arabic, 1 gram of β-cyclodextrin, and 1 gram of lecithin, and grind them into 100 mesh respectively, then mix all the powders evenly to obtain a mixed powder.
[0060] Step 4, granulation: add appropriate amount of water to the mixed powder to make a soft material with a water content of 15%, and then granulate it through an extrusion granulator to obtain particles with a diameter of 1 mm.
[0061] Step 5, drying: Place the granules in an oven and dry at 50°C for 2 hours until the moisture content is 4.5%.
[0062] Step 6, packaging: package the dried particles to obtain the bird's nest peptide black coffee product.
[0063] The bird's nest peptide black coffee product prepared through the above implementation case not only has a rich coffee aroma and a unique bird's nest flavor, but also has a mellow and smooth taste after brewing, and is deeply loved by consumers.
[0064] The bird's nest peptide black coffee of the present invention combines bird's nest peptide with black coffee, which not only weakens the irritation of black coffee to the stomach and is suitable for drinking by more people, but also enriches the nutritional value of black coffee, and has health care effects such as skin care, beauty care, and improving body immunity. By adding ingredients such as oligofructose, microcrystalline cellulose, gum arabic, and β-cyclodextrin, not only the solubility and stability of coffee particles are improved, but also the smoothness of the taste is enhanced, so that the product has good flavor and taste. The preparation method of the present invention is simple and easy to operate, has strong operability, can realize industrial production, and has high economic and social benefits.
[0065] 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 bird's nest peptide black coffee, characterized in that: The invention comprises the following raw materials in parts by weight: 30-50 parts of black coffee powder, 10-20 parts of bird's nest peptide, 5-10 parts of oligofructose, 10-15 parts of non-dairy creamer, 5-8 parts of microcrystalline cellulose, 2-5 parts of gum arabic, 1-3 parts of beta-cyclodextrin and 1-2 parts of lecithin.
2. The bird's nest peptide black coffee according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 50 parts of black coffee powder, 20 parts of bird's nest peptide, 10 parts of oligofructose, 15 parts of non-dairy creamer, 8 parts of microcrystalline cellulose, 5 parts of gum arabic, 3 parts of beta-cyclodextrin and 2 parts of lecithin.
3. The method for preparing bird's nest peptide black coffee according to any one of claims 1-2, characterized in that: The following steps are involved: Step 1: Pre-treat the bird's nest: take the bird's nest, soak it in clean water for 4-6 hours, remove impurities, stew it in water for 20-30 minutes, and then put the stewed bird's nest into a beater to make bird's nest paste; Step 2, preparing bird's nest peptide: enzymatically hydrolyze the bird's nest pulp, the enzyme addition amount is 0.5%-1.5% of the weight of the bird's nest pulp, enzymatically hydrolyze at 40-50°C for 3-5 hours, and then inactivate the enzyme at a temperature of 80-90°C for 15-20 minutes, filter after inactivation to obtain a bird's nest peptide solution, concentrate and dry the bird's nest peptide solution to obtain a bird's nest peptide powder; Step 3, preparing a mixed powder: weigh black coffee powder, bird's nest peptide powder, oligofructose, non-dairy creamer, microcrystalline cellulose, gum arabic, β-cyclodextrin, and lecithin by weight, grind them into 100-200 meshes respectively, and then mix all the powders evenly to obtain a mixed powder; Step 4, granulation: add an appropriate amount of water to the mixed powder to make a soft material, the water content of the soft material is 15%-20%, and then granulate it through an extrusion granulator to obtain particles with a diameter of 1-2mm; Step 5, drying: Place the pellets in an oven and dry at 50-60°C for 2-3 hours until the moisture content is less than 5%; Step 6, packaging: package the dried particles to obtain the bird's nest peptide black coffee product.
4. The method for preparing bird's nest peptide black coffee according to claim 1, characterized in that: The specific steps of preparing bird's nest peptide in step 2 are as follows: Step 21, enzyme selection and addition amount determination: one or more of protease, papain, and alkaline protease are selected, and the enzyme addition amount is 0.5%-1.5% of the weight of the bird's nest slurry; Step 22, enzymatic hydrolysis temperature and time control: the enzymatic hydrolysis is carried out in the temperature range of 40-50°C for 3-5 hours. As the enzymatic hydrolysis time increases, the bird's nest protein is gradually hydrolyzed into peptides of different lengths. Within the time range of 3-5 hours, while ensuring a high degree of hydrolysis, the negative effects caused by too long enzymatic hydrolysis are avoided; Step 23, enzyme inactivation temperature and time: the enzyme inactivation temperature is 80-90°C, and water bath heating or steam heating is used to ensure uniform heating. After reaching the enzyme inactivation temperature, it is maintained for 15-20 minutes, and continuous stirring is required during the period to ensure the consistency of the enzyme inactivation effect; Step 24, filtration: The bird's nest peptide solution after enzyme inactivation is filtered by a plate and frame filter press. The bird's nest peptide solution is first transported to the filter chamber of the filter press by a pump. Under the action of pressure, the solution passes through the filter cloth, and impurities are trapped on the filter cloth to obtain a clarified bird's nest peptide solution; Step 25, concentration: The clarified bird's nest peptide solution is concentrated by vacuum concentration, and the temperature is controlled at 50-60°C to avoid high temperature damage to the active ingredients of the bird's nest peptide, and the volume of the bird's nest peptide solution is concentrated to 1 / 4-1 / 6, so that the subsequent drying step can be carried out more efficiently, and the concentration of the bird's nest peptide is increased, which is convenient for storage and subsequent processing; Step 26, drying: freeze drying is specifically used, that is, the bird's nest peptide solution is first frozen into a solid state, and then the ice is directly sublimated into water vapor under a vacuum environment to remove moisture. The bird's nest peptide powder obtained after drying is crushed and sieved to make its particle size uniform, which is convenient for mixing evenly with other raw materials.
5. The method for preparing bird's nest peptide black coffee according to claim 1, characterized in that: In the step 3 of preparing the mixed powder, the powder is mixed using a three-dimensional motion mixer for 15-30 minutes to ensure that the various raw materials are fully mixed and evenly mixed. Intermittent stirring or reversing operations are used during the mixing process to improve the mixing effect. After the mixing is completed, a small amount of the mixed powder is taken for testing, specifically by microscopic observation or chemical analysis methods to confirm that the components are evenly distributed without obvious agglomeration or stratification.