Sugar-controllable cyclocarya paliurus coffee and preparation method thereof

Abstract

The invention relates to the technical field of food processing and manufacturing, in particular to sugar-controllable cyclocarya paliurus coffee and a preparation method thereof, and particularly provides the sugar-controllable cyclocarya paliurus coffee which comprises the following components in percentage by weight: 0.1-0.5 wt% of cyclocarya paliurus powder, 0.1-0.5 wt% of a sweetening agent, 0.1-0.5 wt% of a sweetening agent, 0.1-0.5 wt% of a sweetening agent and the balance of water. 4 wt%-6 wt% of coffee powder; 93 wt% to 95 wt% of water; and 0.05 wt% to 0.2 wt% of a stabilizing agent. The cyclocarya paliurus is added into the coffee powder beverage, so that the beverage is fresh, sweet and natural in taste, active ingredients in the cyclocarya paliurus powder are also beneficial to regulating blood sugar, the coffee powder provides high-quality protein and calcium, and the cyclocarya paliurus powder is rich in flavonoid and polysaccharide and has antioxidant and health-care functions. The beverage integrates nutrition, health, deliciousness and culture, not only can meet the taste bud of people, but also can nourish the body and mind and improve the life quality.

Description

Technical Field

[0001] The invention relates to the technical field of food processing and manufacturing, and in particular to a kind of Cyclocarya paliurus coffee with controllable sugar content, and a preparation method of the Cyclocarya paliurus coffee with controllable sugar content. Background Art

[0002] As people's health awareness increases, sugar-controlled beverages have gradually become a hot topic in the market. Traditional coffee is bitter and difficult to drink without sugar, and adding artificial sweeteners or sugar is not good for health, especially for people with high blood sugar. Cyclocarya paliurus is a plant with natural blood sugar-lowering effects. It is rich in active ingredients such as flavonoids and polysaccharides, which can help regulate blood sugar and have a natural sweet taste. At present, there are no sugar-controlled beverages made by combining Cyclocarya paliurus with coffee on the market.

[0003] Therefore, developing a beverage that has a sweet taste, sugar control effect and coffee flavor has important market significance. Summary of the invention

[0004] The present invention aims at the deficiencies in the prior art and provides the following technical solutions:

[0005] According to one aspect of the present invention, there is provided a controllable sugar content Cyclocarya paliurus coffee, comprising the following components in percentage by weight:

[0006] Cyclocarya paliurus powder: 0.1wt%-0.5wt%;

[0007] Coffee powder: 4wt%-6wt%;

[0008] Water: 93wt%-95wt%; and

[0009] Stabilizer: 0.05wt%-0.2wt%.

[0010] As an improvement of the above technical solution, the following components in weight percentage are also included:

[0011] Cyclocarya paliurus powder: 0.1wt%;

[0012] Coffee powder: 4.7wt%;

[0013] Water: 95 wt%; and

[0014] Stabilizer: 0.2wt%.

[0015] As an improvement of the above technical solution, the following components in weight percentage are also included:

[0016] Cyclocarya paliurus powder: 0.3wt%;

[0017] Coffee powder: 4.5wt%;

[0018] Water: 95 wt%; and

[0019] Stabilizer: 0.2wt%.

[0020] As an improvement of the above technical solution, the following components in weight percentage are also included:

[0021] Cyclocarya paliurus powder: 0.5wt%;

[0022] Coffee powder: 4.3wt%;

[0023] Water: 95 wt%; and

[0024] Stabilizer: 0.2wt%.

[0025] As an improvement of the above technical solution, the stabilizer is any one of carrageenan and xanthan gum.

[0026] According to another aspect of the present invention, a method for preparing Cyclocarya paliurus coffee with controllable sugar content is provided, which is used for preparing Cyclocarya paliurus coffee, comprising the following steps:

[0027] S100, mixing the Cyclocarya paliurus powder with an appropriate amount of water according to a ratio, stirring evenly, and preparing a Cyclocarya paliurus slurry;

[0028] S200, mixing the coffee powder and the remaining water according to the ratio, heating to 85° C.-90° C., to prepare coffee liquid;

[0029] S300, mixing the Cyclocarya paliurus pulp prepared in S100 with the coffee liquid prepared in S200, adding a stabilizer, and continuously stirring until completely dissolved to prepare a mixed liquid;

[0030] S400, heating the mixed solution prepared in S300 to 80°C-85°C and maintaining the temperature for 5-10 minutes;

[0031] S500, cooling to room temperature, filtering and filling to obtain a finished product.

[0032] As an improvement of the above technical solution, the mesh size of the Cyclocarya paliurus powder is not less than 200 meshes.

[0033] Coffee: Coffee provides a refreshing effect.

[0034] Cyclocarya paliurus:

[0035] "Natural insulin" contains ingredients that can help regulate blood sugar levels and have a certain auxiliary effect on diabetic patients. Certain ingredients in Cyclocarya paliurus can stimulate the secretion of digestive juices and help food digest and absorb better. The antioxidant properties of Cyclocarya paliurus help resist free radicals and protect cells from damage. The antioxidant ingredients in Cyclocarya paliurus help slow down the aging process of the skin, and long-term drinking can achieve the effect of beauty and skin care.

[0036] Beneficial effects of the present invention:

[0037] Adding Cyclocarya paliurus to the coffee powder drink makes the drink taste sweet and natural. The active ingredients in Cyclocarya paliurus powder also help regulate blood sugar. The coffee powder provides high-quality protein and calcium. Cyclocarya paliurus powder is rich in flavonoids and polysaccharides, which have antioxidant and health functions. Stabilizers are added to ensure that the product does not stratify or deteriorate during storage. This drink is a drink that combines nutrition, health, deliciousness and culture. It can not only satisfy people's taste buds, but also nourish the body and mind and improve the quality of life. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 The present invention is a flow chart of a method for preparing Cyclocarya paliurus coffee with controllable sugar content. DETAILED DESCRIPTION

[0039] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0040] Currently, there is no sugar-controlled beverage made by combining Cyclocarya paliurus powder with coffee powder on the market. Therefore, the present invention develops a beverage with a sweet taste, sugar-controlled efficacy and nutritional value.

[0041] Embodiment 1

[0042] A controllable sugar content Cyclocarya paliurus coffee comprising the following components in percentage by weight:

[0043] Cyclocarya paliurus powder: 0.1wt%;

[0044] Coffee powder: 4.7wt%;

[0045] Water: 95 wt%; and

[0046] Stabilizer: 0.2wt%.

[0047] Among them, the stabilizer is carrageenan.

[0048] Embodiment 2

[0049] A controllable sugar content Cyclocarya paliurus coffee comprising the following components in percentage by weight:

[0050] Cyclocarya paliurus powder: 0.3wt%;

[0051] Coffee powder: 4.5wt%;

[0052] Water: 95 wt%; and

[0053] Stabilizer: 0.2wt%.

[0054] Among them, the stabilizer is carrageenan.

[0055] Embodiment 3

[0056] A controllable sugar content Cyclocarya paliurus coffee comprising the following components in percentage by weight:

[0057] Cyclocarya paliurus powder: 0.5wt%;

[0058] Coffee powder: 4.3wt%;

[0059] Water: 95 wt%; and

[0060] Stabilizer: 0.2wt%.

[0061] Among them, the stabilizer is carrageenan.

[0062] Comparative Example 1

[0063] The components of this embodiment do not contain Cyclocarya paliurus powder, and the remaining components are replaced by coffee. The weight percentages of the components obtained are:

[0064] Coffee powder: 4.8wt%;

[0065] Water: 95 wt%; and

[0066] Stabilizer: 0.2wt%.

[0067] Among them, the stabilizer is carrageenan.

[0068] The products obtained from the above five groups were analyzed. Ten portions of each group of products were prepared. Five groups of experimenters drank the above finished products respectively. The fasting blood sugar of the patients was tested before drinking, and then the blood sugar was tested for a period of time after drinking. The blank control group did not drink any finished product.

[0069] After testing, it was found that after drinking the finished product prepared in comparative example 1, the blood sugar content of the subjects did not fluctuate substantially. After drinking the finished products prepared in Example 1, Example 2 and Example 3, the blood sugar content of the subjects dropped significantly, and after drinking the finished product prepared in Example 3, the blood sugar dropped most significantly, but after drinking the finished product prepared in Example 2, the blood sugar dropped for the longest time.

[0070] See attached Figure 1 According to another aspect of the present invention, a method for preparing Cyclocarya paliurus coffee with controllable sugar content is provided, comprising the following steps:

[0071] S100, mixing the Cyclocarya paliurus powder with an appropriate amount of water according to a ratio, stirring evenly, and preparing Cyclocarya paliurus slurry.

[0072] S200, mixing coffee powder and remaining water according to the ratio, heating to 85°C-90°C to make coffee liquid. Preferably, the heating temperature is 86°C and the heating time is 3 minutes.

[0073] S300, mixing the Cyclocarya paliurus pulp prepared in S100 with the coffee liquid prepared in S200, adding a stabilizer, and continuously stirring until completely dissolved to obtain a mixed liquid.

[0074] S400, heating the mixed solution prepared in S300 to 80°C-85°C and maintaining the temperature for 5-10 minutes.

[0075] Preferably, the heating temperature of the mixed solution is 81° C. and the heating time is 6 minutes.

[0076] S500, cooling to room temperature, filtering and filling to obtain a finished product.

[0077] As an improvement of the above technical solution, the mesh size of the Cyclocarya paliurus powder is 200 meshes.

[0078] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them.

Claims

1. A controllable sugar-sugar Cyclocarya paliurus coffee, characterized in that: The composition comprises the following components in weight percentage: Cyclocarya paliurus powder: 0.1wt%-0.5wt%; Coffee powder: 4wt%-6wt%; Water: 93wt%-95wt%; and Stabilizer: 0.05wt%-0.2wt%.

2. The Cyclocarya paliurus coffee according to claim 1, characterized in that The following weight percentages of components are also included: Cyclocarya paliurus powder: 0.1wt%; Coffee powder: 4.7wt%; Water: 95 wt%; and Stabilizer: 0.2wt%.

3. The Cyclocarya paliurus coffee according to claim 1, characterized in that The following weight percentages of components are also included: Cyclocarya paliurus powder: 0.3wt%; Coffee powder: 4.5wt%; Water: 95 wt%; and Stabilizer: 0.2wt%.

4. The Cyclocarya paliurus coffee according to claim 1, characterized in that The following weight percentages of components are also included: Cyclocarya paliurus powder: 0.5wt%; Coffee powder: 4.3wt%; Water: 95 wt%; and Stabilizer: 0.2wt%.

5. The Cyclocarya paliurus coffee according to any one of claims 1 to 4, characterized in that: The stabilizer is any one of carrageenan and xanthan gum.

6. A method for preparing cyclocarya paliurus coffee with controllable sugar content, used for preparing the cyclocarya paliurus coffee described in any one of claims 1 to 5, characterized in that: The following steps are involved: S100, mixing the Cyclocarya paliurus powder with an appropriate amount of water according to a ratio, stirring evenly, and preparing a Cyclocarya paliurus slurry; S200, mixing the coffee powder and the remaining water according to the ratio, heating to 85° C.-90° C., to prepare coffee liquid; S300, mixing the Cyclocarya paliurus pulp prepared in S100 with the coffee liquid prepared in S200, adding a stabilizer, and continuously stirring until completely dissolved to prepare a mixed liquid; S400, heating the mixed solution prepared in S300 to 80°C-85°C and maintaining the temperature for 5-10 minutes; S500, cooling to room temperature, filtering and filling to obtain a finished product.

7. The method for preparing the controllable sugar content Cyclocarya paliurus coffee according to claim 6, characterized in that: The mesh size of the Cyclocarya paliurus powder is not less than 200 meshes.

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