Functional coffee capable of resisting fatigue, invigorating kidney and strengthening yang and preparation method thereof

Abstract

The invention relates to the technical field of functional foods and health drinks, in particular to functional coffee capable of resisting fatigue, invigorating the kidney and strengthening yang and a preparation method of the functional coffee. The functional coffee comprises the following effective components: 50 to 70 percent of coffee, 1.5 to 5 percent of ginseng, 2 to 4 percent of maca, 2 to 4 percent of sea cucumber peptide, 1.5 to 2 percent of tricholoma matsutake, 2 to 4 percent of oyster peptide, 1.5 to 2 percent of cordyceps militaris, 1 to 2.5 percent of rhizoma polygonati, 1 to 1.5 percent of medlar, 1 to 1.5 percent of mulberry, 1 to 1.5 percent of Chinese date, 2 to 3 percent of raspberry, 2 to 3 percent of astragalus membranaceus, 2.5 to 5 percent of penis cervi peptide and 2 to 4 percent of cistanche. The novel functional coffee is successfully developed through a scientific formula and an extraction process, various health-care components such as the ginseng, the maca and the sea cucumber peptide can be effectively combined, and the effects of resisting fatigue, invigorating the kidney and strengthening Yang are remarkably improved. Experimental results show that the functional coffee shows remarkable exhaustive swimming time prolonging and capture rate increasing in mouse experiments, and the effectiveness of the functional coffee in the aspects of physical ability improving and sexual function enhancing is proved.

Description

Technical Field

[0001] The invention relates to the technical field of functional foods and health drinks, and in particular to functional coffee for resisting fatigue and tonifying the kidney and strengthening yang, and a preparation method thereof. Background Art

[0002] As the pace of modern life accelerates, more and more people are facing problems such as fatigue, stress and decreased physical function. In order to cope with these problems, a variety of functional drinks have appeared on the market, among which coffee has become an important drink in the daily life of many people due to its refreshing properties. In addition, in traditional Chinese medicine, ingredients such as ginseng, maca, and sea cucumber peptides are widely used in health products for kidney tonification, aphrodisiac and anti-fatigue. In recent years, the research on combining coffee with these traditional ingredients has gradually increased, aiming to develop drinks that can both refresh and have health functions.

[0003] At present, there are many functional coffee products on the market, but most of them only increase energy by adding caffeine or other stimulating ingredients, lacking comprehensive conditioning of other aspects of the body. Existing functional coffees mostly use simple formulas and fail to fully utilize the potential efficacy of Chinese medicinal materials. Traditional extraction processes such as water extraction and alcohol extraction may cause the loss of active ingredients during the extraction process, affecting the efficacy of the final product. In addition, although spray drying technology can effectively retain the active ingredients of the extract, in actual applications, how to optimize the extraction process to improve the bioavailability of the product is still a problem that needs to be solved.

[0004] Existing functional coffee products have certain limitations in ingredient selection and extraction technology, resulting in insufficient effects in anti-fatigue and kidney-tonifying and aphrodisiac effects. The formulas of many products lack scientific basis, and it is difficult for consumers to judge their true effects when choosing. In addition, the taste and flavor of existing products are often affected by the ingredients, making it difficult to balance health effects and drinking experience. The market demand for functional drinks is increasing, but existing products fail to meet consumers' multiple needs for health, nutrition and taste.

[0005] Therefore, how to develop a new functional coffee that has significant effects in anti-fatigue, kidney-tonifying and yang-strengthening and has a good drinking taste is a technical problem that technical personnel in this field need to solve urgently. Summary of the invention

[0006] The invention mainly solves the problem that the existing functional coffee products have no significant effects in anti-fatigue and kidney-tonifying and yang-strengthening, and at the same time meets the multiple demands of the market for health, nutrition and taste.

[0007] In order to achieve the above object, the present invention adopts the following technical solution:

[0008] A functional coffee for resisting fatigue and tonifying the kidney and strengthening yang, comprising the following effective ingredients by mass percentage: coffee: 50-70%, ginseng: 1.5-5%, maca: 2-4%, sea cucumber peptide: 2-4%, matsutake: 1.5-2%, oyster peptide: 2-4%, cordyceps militaris: 1.5-2%, polygonatum: 1-2.5%, wolfberry: 1-1.5%, mulberry: 1-1.5%, jujube: 1-1.5%, raspberry: 2-3%, astragalus: 2-3%, deer whip peptide: 2.5-5%, cistanche: 2-4%.

[0009] Further, coffee 65%, ginseng 1.7%, maca 2.2%, sea cucumber peptide 2.5%, matsutake 2%, oyster peptide 2.5%, cordyceps militaris 1.7%, polygonatum 1.1%, wolfberry 1.4%, mulberry 1.4%, jujube 1.5%, raspberry 2.5%, astragalus 2.5%, deer whip peptide 2.8% and Cistanche deserticola 2.2%.

[0010] Furthermore, coffee 50%, ginseng 5%, maca 4%, sea cucumber peptide 4%, matsutake 2%, oyster peptide 4%, cordyceps militaris 2%, polygonatum 2.5%, wolfberry 1.5%, mulberry 1.5%, jujube 1.5%, raspberry 3%, astragalus 3%, deer whip peptide 5% and Cistanche deserticola 4%.

[0011] Further, coffee 70%, ginseng 1.5%, maca 2%, sea cucumber peptide 2%, matsutake 1.5%, oyster peptide 2%, cordyceps militaris 1.5%, polygonatum 1%, wolfberry 1%, mulberry 1%, jujube 1%, raspberry 2%, astragalus 2%, deer whip peptide 2.5% and Cistanche deserticola 2%.

[0012] Furthermore, it also includes auxiliary materials, which are skimmed milk powder, sweetener and / or microcrystalline cellulose, and the total weight percentage is 7%.

[0013] The present invention also discloses a method for preparing the above functional coffee for resisting fatigue and tonifying kidney and strengthening yang, which comprises the following steps:

[0014] (1) Ginseng, maca, raspberry, and Cistanche deserticola are mixed in proportion, extracted twice with 65-70% ethanol, and the filtrates are combined and filtered to obtain a mixture 1;

[0015] (2) Astragalus, Matsutake, Cordyceps militaris, Polygonatum, mulberry, wolfberry, and jujube are mixed in proportion, extracted twice with water, the filtrates are combined, and filtered to obtain a mixture 2;

[0016] (3) Mixing mixture 1 and mixture 2, heating at 70-90° C. for 30 minutes, concentrating under reduced pressure to a specific gravity of 1.1-1.2, and spray drying to obtain mixture 3;

[0017] (4) Sea cucumber, deer whip and oyster are mixed as described above, and extracted by enzyme decomposition method to obtain a mixture 4

[0018] (5) Mix mixture 3 and mixture 4, add auxiliary materials, mix, filter, and obtain functional coffee.

[0019] Furthermore, the filtration in step (1), step (2) and step (5) is performed using an 800-mesh plate and frame filter press.

[0020] Furthermore, the extraction time in step (1) and step (2) is 1.5-2.5 hours.

[0021] Furthermore, the parameters of the enzymatic decomposition method in step (4) are:

[0022] Enzyme addition: add trypsin, with an enzyme activity of 1000-2000U / g, and the usage amount is 1-5% of the total weight of sea cucumber, deer whip and oyster;

[0023] Solid-liquid ratio: Set the solid-liquid ratio to 1:6-10;

[0024] pH adjustment: adjust the solution pH to 7.0-8.0;

[0025] Heating conditions: heating enzymolysis at 37℃±2 for 2 hours;

[0026] Inactivation of enzyme: Heat at 80℃ for 10-20min to inactivate the enzyme;

[0027] Cooling extraction: Cool down to 70℃±2, and continue extraction for 40-80min;

[0028] Filtration and concentration: The concentrate was treated by ultrafiltration and nanofiltration, and freeze-dried at -80°C to finally obtain mixture 4.

[0029] Furthermore, the ultrafiltration membrane cuts off and retains molecules below 3 kDa, and the nanofiltration selects a molecular weight cutoff of 100-300 Da to remove salts.

[0030] Beneficial effects of the present invention:

[0031] Coffee: As a base ingredient, it provides the flavor and stimulating effect of coffee.

[0032] Ginseng: Enhances immunity and resists fatigue.

[0033] Maca: Improves sexual function and enhances physical strength.

[0034] Sea cucumber peptide: rich in amino acids, promotes cell regeneration.

[0035] Matsutake: has antioxidant and anti-aging effects.

[0036] Oyster peptide: improves immunity and promotes growth and development.

[0037] Cordyceps militaris: enhance physical strength and improve immune function.

[0038] Polygonatum: nourishes yin and kidney, strengthens physical constitution.

[0039] Wolfberry: Rich in vitamins and minerals, anti-aging.

[0040] Mulberry: Promotes blood circulation and improves skin tone.

[0041] Jujube: replenishes blood, soothes the mind, and enhances immunity.

[0042] Raspberry: Rich in antioxidants, it promotes metabolism.

[0043] Astragalus: Enhances immunity and resists fatigue.

[0044] Deer whip peptide: improve sexual function and enhance physical strength.

[0045] Cistanche: nourishes the kidney and strengthens yang, enhancing sexual ability.

[0046] (1) It can strengthen the body, soothe the liver and spleen, nourish the kidney and replenish essence, and activate blood circulation and remove blood stasis to stimulate male vitality and achieve natural erection by improving physical fitness.

[0047] (2) All raw materials are authentic and can be used as both medicine and food, and are scientifically formulated. Each raw material is extracted and dried at low temperatures (to preserve activity to the maximum extent possible). In addition, this formulation is rich in trace elements such as zinc and selenium, and contains a variety of amino acids and vitamins, which have the effects of enhancing immunity, increasing energy, and calming the mind. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 is a bar graph of the exhaustive swimming time of each group of mice in Example 4;

[0049] Figure 2 is a bar graph of the capture latency of each group of mice in Example 4;

[0050] Figure 3 It is a bar graph of the number of captures within 1 hour for each group of mice in Example 4. DETAILED DESCRIPTION

[0051] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0052] Example 1

[0053] A functional coffee for resisting fatigue and tonifying the kidney and strengthening yang, which comprises, by mass percentage, 65% coffee, 1.7% ginseng, 2.2% maca, 2.5% sea cucumber peptide, 2% matsutake, 2.5% oyster peptide, 1.7% cordyceps militaris, 1.1% polygonatum, 1.4% wolfberry, 1.4% mulberry, 1.5% jujube, 2.5% raspberry, 2.5% astragalus, 2.8% deer whip peptide and 2.2% cistanche, 6% skimmed milk powder and 1% sucralose.

[0054] The preparation method of functional coffee for resisting fatigue and tonifying kidney and strengthening yang comprises the following steps:

[0055] (1) Ginseng, maca, raspberry, and Cistanche deserticola were mixed in the above proportions, extracted twice with 70% ethanol, each time for 2 hours, filtered with an 800-mesh plate-and-frame filter press, and the filtrates were combined to obtain a mixture 1;

[0056] (2) Astragalus, Matsutake, Cordyceps militaris, Polygonatum, mulberry, wolfberry, and jujube are mixed in the above proportions, extracted twice with water, filtered using an 800-mesh plate and frame filter press, and the filtrates are combined to obtain a mixture 2;

[0057] (3) Mixture 1 and mixture 2 were mixed, heated at 90° C. for 30 minutes, concentrated under reduced pressure to a specific gravity of 1.2, and spray-dried to obtain mixture 3;

[0058] (4) sea cucumber, deer whip and oyster are mixed in the above proportions and extracted by enzyme decomposition to obtain mixture 4;

[0059] Enzyme addition: add trypsin activity 2000U / g, the usage amount is 2.0% of the total weight of sea cucumber, deer whip and oyster;

[0060] Solid-liquid ratio: Set the solid-liquid ratio to 1:8;

[0061] pH adjustment: adjust the solution pH to 7.0;

[0062] Heating conditions: heating enzymatic hydrolysis at 37°C for 2 hours;

[0063] Enzyme inactivation: Heat at 80°C for 15 min to inactivate the enzyme;

[0064] Cooling extraction: cool to 70℃±2, and continue extraction for 1 hour;

[0065] Filtration and concentration: The concentrate was treated by ultrafiltration and nanofiltration, and freeze-dried at -80°C to obtain the mixture 4. The ultrafiltration membrane retained the residue below 3 kDa, and the nanofiltration selected the molecular weight cutoff of 100-300 Da to remove salt;

[0066] (5) Mix mixture 3 and mixture 4, add skimmed milk powder and sucralose, mix, and filter using an 800-mesh plate and frame filter press to obtain functional coffee.

[0067] Example 2

[0068] A functional coffee for resisting fatigue and tonifying the kidney and strengthening yang, which comprises, by mass percentage, 50% coffee, 5% ginseng, 4% maca, 4% sea cucumber peptide, 2% matsutake, 4% oyster peptide, 2% cordyceps militaris, 2.5% polygonatum, 1.5% wolfberry, 1.5% mulberry, 1.5% jujube, 3% raspberry, 3% astragalus, 5% deer whip peptide and 4% cistanche, 6% skimmed milk powder and 1% sucralose.

[0069] The preparation method of functional coffee for resisting fatigue and tonifying kidney and strengthening yang comprises the following steps:

[0070] (1) Ginseng, maca, raspberry, and Cistanche deserticola were mixed in the above proportions, extracted twice with 70% ethanol, each time for 2 hours, filtered with an 800-mesh plate-and-frame filter press, and the filtrates were combined to obtain a mixture 1;

[0071] (2) Astragalus, Matsutake, Cordyceps militaris, Polygonatum, mulberry, wolfberry, and jujube are mixed in the above proportions, extracted twice with water, filtered using an 800-mesh plate and frame filter press, and the filtrates are combined to obtain a mixture 2;

[0072] (3) Mixing mixture 1 and mixture 2, heating at 80° C. for 30 minutes, concentrating under reduced pressure to a specific gravity of 1.2, and spray drying to obtain mixture 3;

[0073] (4) sea cucumber, deer whip and oyster are mixed in the above proportions and extracted by enzyme decomposition to obtain mixture 4;

[0074] Addition of enzyme: add trypsin, the enzyme activity is 1000U / g, and the usage amount is 1.0% of the total weight of sea cucumber, deer whip and oyster;

[0075] Solid-liquid ratio: Set the solid-liquid ratio to 1:8;

[0076] pH adjustment: adjust the solution pH to 7.0;

[0077] Heating conditions: heating enzymatic hydrolysis at 37°C for 2 hours;

[0078] Enzyme inactivation: Heat at 80°C for 15 min to inactivate the enzyme;

[0079] Cooling extraction: cool to 70℃±2, and continue extraction for 1 hour;

[0080] Filtration and concentration: The concentrate was treated by ultrafiltration and nanofiltration, and freeze-dried at -80°C to obtain the mixture 4. The ultrafiltration membrane retained the residue below 3 kDa, and the nanofiltration selected the molecular weight cutoff of 100-300 Da to remove salt;

[0081] (5) Mix mixture 3 and mixture 4, add skimmed milk powder and sucralose, mix, and filter using an 800-mesh plate and frame filter press to obtain functional coffee.

[0082] Example 3

[0083] A functional coffee for resisting fatigue and tonifying the kidney and strengthening yang, which comprises, by mass percentage, 70% coffee, 1.5% ginseng, 2% maca, 2% sea cucumber peptide, 1.5% matsutake, 2% oyster peptide, 1.5% cordyceps militaris, 1% polygonatum, 1% wolfberry, 1% mulberry, 1% jujube, 2% raspberry, 2% astragalus, 2.5% deer whip peptide and 2% cistanche, skimmed milk powder, 6% skimmed milk powder and 1% sucralose.

[0084] The preparation method of functional coffee for resisting fatigue and tonifying kidney and strengthening yang comprises the following steps:

[0085] (1) Ginseng, maca, raspberry, and Cistanche deserticola were mixed in the above proportions, extracted twice with 70% ethanol, each time for 2 hours, filtered with an 800-mesh plate-and-frame filter press, and the filtrates were combined to obtain a mixture 1;

[0086] (2) Astragalus, Matsutake, Cordyceps militaris, Polygonatum, mulberry, wolfberry, and jujube are mixed in the above proportions, extracted twice with water, filtered using an 800-mesh plate and frame filter press, and the filtrates are combined to obtain a mixture 2;

[0087] (3) Mixing mixture 1 and mixture 2, heating at 70° C. for 30 minutes, concentrating under reduced pressure to a specific gravity of 1.2, and spray drying to obtain mixture 3;

[0088] (4) sea cucumber, deer whip and oyster are mixed in the above proportions and extracted by enzyme decomposition to obtain mixture 4;

[0089] Enzyme addition: add trypsin, enzyme activity 1500U / g, the usage amount is 5.0% of the total weight of sea cucumber, deer whip and oyster;

[0090] Solid-liquid ratio: Set the solid-liquid ratio to 1:8;

[0091] pH adjustment: adjust the solution pH to 8.0;

[0092] Heating conditions: heating enzymatic hydrolysis at 37°C for 2 hours;

[0093] Enzyme inactivation: Heat at 80°C for 15 min to inactivate the enzyme;

[0094] Cooling extraction: cool to 70℃±2, and continue extraction for 1 hour;

[0095] Filtration and concentration: The concentrate was treated by ultrafiltration and nanofiltration, and freeze-dried at -80°C to obtain the mixture 4. The ultrafiltration membrane retained the residue below 3 kDa, and the nanofiltration selected the molecular weight cutoff of 100-300 Da to remove salt;

[0096] (5) Mix mixture 3 and mixture 4, add skimmed milk powder and sucralose, mix, and filter using an 800-mesh plate and frame filter press to obtain functional coffee.

[0097] Example 4

[0098] Efficacy verification experiment

[0099] In order to ensure the anti-fatigue and kidney-tonifying and aphrodisiac effects of functional coffee, animal experiments were conducted. The specific steps are as follows:

[0100] Experimental animal selection: Select male Kunming mice (weight 40g ± 2) to ensure that they are healthy and meet the experimental requirements.

[0101] Group experiment: The mice were randomly divided into 4 groups, 10 mice in each group, namely blank control group (normal saline), low-dose group (2 g / kg) of functional coffee in Example 1, medium-dose group (4 g / kg) and high-dose group (8 g / kg).

[0102] Dosage regimen: Continuous administration for 15 days, once a day, with an administration volume of 10 mL / kg. Swimming test was performed 1 hour after the last administration.

[0103] Swimming experiment: The mice were placed in a swimming tank with a water temperature of 25±1℃ and a water depth of 20 cm. The time from the start of swimming to the time when the head of the mouse was completely submerged in the water and could not float to the surface for 10 seconds was recorded to evaluate its exhaustive swimming time.

[0104] Capture experiment: continue gavage for 3 days. One hour after administration on the last day, put a female mouse in each cage of a solitary male mouse. Observe for 1 hour and record the capture latency and number of captures.

[0105] Conclusion: Compared with the control group, the middle and high doses of functional coffee group can significantly prolong the exhaustive swimming time of mice. The exhaustive swimming time of mice in the 2g / kg group tends to be prolonged, but there is no significant difference (P>0.05). The results are shown in Table 1 and Figure 1 .

[0106] Table 1 Exhaustive swimming schedule of mice in each group (average)

[0107] Group Dosage concentration (g / kg) Exhaustive swimming time (s) Blank control group Normal saline 292.5±35.5 Functional coffee low dose group 2 321.6±51.1 Functional coffee medium dose group 4 <![CDATA[382.4±49.7 ** ]]> Functional coffee high dose group 8 <![CDATA[445.1±77.4 ** ]]>

[0108] Note: **P<0.01, *P<0.05 compared with blank control group

[0109] Compared with the control group, the medium and high doses of functional coffee group can significantly shorten the mouse capture latency, and compared with the blank control group in the same period, there is a significant difference (P < 0.05, P < 0.001); at the same time, the medium and high doses of functional coffee group can increase the number of mice capturing female mice within 1 hour, compared with the blank control group in the same period, there is a significant difference (P < 0.01) (see Table 2, Figure 2 , Figure 3 ). The above results show that functional coffee has a certain promoting effect on aphrodisiac.

[0110] Table 2. The capture latency and the number of captures within 1 hour for each group of mice (average)

[0111] Group Capture latency(s) Number of captures within 1 hour Blank control group 879.2±86.5 3.40±0.97 Functional coffee low dose group 798.6±90.0 <![CDATA[4.30±0.68 * ]]> Functional coffee medium dose group <![CDATA[389.2±64.6 ** ]]> <![CDATA[7.90±1.48 ** ]]> Functional coffee high dose group <![CDATA[309.3±72.7 ** ]]> <![CDATA[11.10±2.51 ** ]]>

[0112] Note: **P<0.01, *P<0.05 compared with blank control group

[0113] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A functional coffee for anti-fatigue and kidney-tonifying and yang-strengthening, characterized in that: Measured by mass percentage, the functional coffee includes the following effective ingredients: coffee: 50-70%, ginseng: 1.5-5%, maca: 2-4%, sea cucumber peptide: 2-4%, matsutake: 1.5-2%, oyster peptide: 2-4%, cordyceps militaris: 1.5-2%, polygonatum: 1-2.5%, wolfberry: 1-1.5%, mulberry: 1-1.5%, jujube: 1-1.5%, raspberry: 2-3%, astragalus: 2-3%, deer whip peptide: 2.5-5%, and Cistanche deserticola: 2-4%.

2. The anti-fatigue and kidney-tonifying and yang-strengthening functional coffee according to claim 1, characterized in that: In terms of mass percentage, it includes 65% coffee, 1.7% ginseng, 2.2% maca, 2.5% sea cucumber peptide, 2% matsutake, 2.5% oyster peptide, 1.7% cordyceps militaris, 1.1% polygonatum, 1.4% wolfberry, 1.4% mulberry, 1.5% jujube, 2.5% raspberry, 2.5% astragalus, 2.8% deer whip peptide and 2.2% cistanche.

3. The anti-fatigue and kidney-tonifying and yang-strengthening functional coffee according to claim 1, characterized in that: In terms of mass percentage, it includes 50% coffee, 5% ginseng, 4% maca, 4% sea cucumber peptide, 2% matsutake, 4% oyster peptide, 2% cordyceps militaris, 2.5% polygonatum, 1.5% wolfberry, 1.5% mulberry, 1.5% jujube, 3% raspberry, 3% astragalus, 5% deer whip peptide and 4% cistanche.

4. The anti-fatigue and kidney-tonifying and yang-strengthening functional coffee according to claim 1, characterized in that: In terms of mass percentage, it includes 70% coffee, 1.5% ginseng, 2% maca, 2% sea cucumber peptide, 1.5% matsutake, 2% oyster peptide, 1.5% cordyceps militaris, 1% polygonatum, 1% wolfberry, 1% mulberry, 1% jujube, 2% raspberry, 2% astragalus, 2.5% deer whip peptide and 2% cistanche.

5. The anti-fatigue and kidney-tonifying and yang-strengthening functional coffee according to any one of claims 1 to 4, characterized in that: The invention also comprises auxiliary materials, which are skimmed milk powder, sweetener and / or microcrystalline cellulose, and the total weight percentage of the auxiliary materials is 7%.

6. A method for preparing a functional coffee for resisting fatigue and tonifying kidney and strengthening yang as claimed in any one of claims 1 to 5, characterized in that: The following steps are involved: (1) Ginseng, maca, raspberry, and Cistanche deserticola are mixed in proportion, extracted twice with 65-70% ethanol, and the filtrates are combined and filtered to obtain a mixture 1; (2) Astragalus, Matsutake, Cordyceps militaris, Polygonatum, mulberry, wolfberry, and jujube are mixed in proportion, extracted twice with water, the filtrates are combined, and filtered to obtain a mixture 2; (3) Mixing mixture 1 and mixture 2, heating at 70-90° C. for 25-40 minutes, concentrating under reduced pressure to a specific gravity of 1.1-1.2, and spray drying to obtain mixture 3; (4) Sea cucumber, deer whip and oyster are mixed as described above, and extracted by enzyme decomposition method to obtain a mixture 4 (5) Mix mixture 3 and mixture 4, add auxiliary materials, mix, filter, and obtain functional coffee.

7. The method for preparing the anti-fatigue and kidney-tonifying and yang-strengthening functional coffee according to claim 6, characterized in that: The filtration in step (1), step (2) and step (5) is carried out using an 800-mesh plate and frame filter press.

8. The method for preparing the anti-fatigue and kidney-tonifying and yang-strengthening functional coffee according to claim 6, characterized in that: The extraction time in step (1) and step (2) is 1.5-2.5 hours.

9. The method for preparing the anti-fatigue and kidney-tonifying and yang-strengthening functional coffee according to claim 6, characterized in that: The parameters of the enzymatic decomposition method in step (4) are: Enzyme addition: add trypsin, the enzyme activity is 1000-2000U / g, and the usage amount is 1-5% of the total weight of sea cucumber, deer whip and oyster; Solid-liquid ratio: Set the solid-liquid ratio to 1:6-10; pH adjustment: adjust the solution pH to 7.0-8.0; Heating conditions: Heat enzymatic hydrolysis at 37°C ± 2 for 1-3 hours; Inactivation of enzyme: Heat at 80℃ for 10-20min to inactivate the enzyme; Cooling extraction: Cool down to 70℃±2, and continue extraction for 40-80min; Filtration and concentration: The concentrate was treated by ultrafiltration and nanofiltration, and freeze-dried at -80°C to finally obtain mixture 4.

10. The method for preparing the anti-fatigue and kidney-tonifying and yang-strengthening functional coffee according to claim 9, characterized in that: Ultrafiltration membranes retain and retain molecules below 3 kDa, while nanofiltration selects a molecular weight cutoff of 100-300 Da to remove salt.

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