Coffee beverage and preparation method thereof

Abstract

The invention relates to the technical field of preparation of coffee drinks, and particularly discloses a coffee drink and a preparation method thereof, the coffee drink comprises the following raw materials: an espresso coffee extract, fresh milk, a plant fermentation extract, a flavor regulator and a stabilizer; the preparation process of the coffee beverage comprises the following steps: mixing the espresso coffee extracting solution and the plant fermentation extracting solution, and quickly homogenizing; adding fresh milk, and homogenizing at a low speed; the prepared coffee beverage is excellent in taste, flavor and functionality, mellow and fine in taste, excellent in beverage stability, not prone to layering or deterioration, rich in dietary fiber, beneficial to promoting digestion and enhancing satiety, capable of improving the immunity of a human body, capable of improving the immunity of the human body and capable of improving the immunity of the human body and the like, and the coffee beverage is obtained after medium-speed homogenization and sterilization. Meanwhile, the obvious antioxidant activity is realized.

Description

Technical Field

[0001] The present application relates to the technical field of coffee beverage preparation, and more specifically, to a coffee beverage and a preparation method thereof. Background Art

[0002] As a widely consumed beverage around the world, coffee has attracted much attention from consumers for its flavor, taste and functionality. In recent years, as people pursue health and quality of life, coffee drinks have gradually developed from a single function of refreshing to a diversified and functional direction.

[0003] However, traditional coffee drinks still have many deficiencies in preparation technology and product characteristics, mainly manifested in single flavor, single functionality and poor stability. Traditional coffee drinks are mostly prepared with single coffee beans or instant coffee powder, which is difficult to meet consumers' demand for diversified taste. Although coffee drinks with added creamers, syrups and other flavorings have appeared on the market, their flavor adjustment effect is limited, and too many additives may be introduced, affecting health. The main function of traditional coffee drinks is to refresh the mind, and there is a lack of functional design for specific groups of people (such as fitness enthusiasts and people with low immunity). In response to the above problems, the present application provides a coffee drink and a preparation method thereof, which achieves the unique flavor of coffee drinks, increases functionality and long-term stability by optimizing the raw material ratio and process design, so as to meet the market demand for high-quality coffee drinks. Summary of the invention

[0004] In order to solve the technical problems mentioned in the background technology, the present application provides a coffee beverage and a preparation method thereof.

[0005] In a first aspect, the present application provides a coffee beverage, which adopts the following technical solution: A coffee drink comprises the following raw materials in parts by weight: 30-40 parts of concentrated coffee extract, 20-30 parts of fresh milk, 5-8 parts of plant fermentation extract, 0.5-1 part of flavor regulator and 0.5-1 part of stabilizer.

[0006] Preferably, the preparation method of the concentrated coffee extract is: lychee powder, oat bran and coffee beans are mixed, crushed to a particle size of 1-2 mm, baked at a temperature of 180-200°C for 15-20 minutes, inulin and purified water are added, mixed evenly, extracted at a temperature of 90-95°C for 40-60 minutes, filtered, and the filtrate is concentrated to 1 / 6-1 / 3 of the original volume, and naturally cooled to obtain the concentrated coffee extract.

[0007] Preferably, the mass ratio of the litchi powder, oat bran, coffee beans, inulin and purified water is 1-2:2-3:12-15:2-4:100-120.

[0008] Preferably, the coffee beans are one or more of Arabica coffee beans, Robusta coffee beans and Liberica coffee beans.

[0009] Preferably, the method for preparing the plant fermentation extract comprises the following preparation steps: Step S1, soaking and steaming glutinous rice, cooling it to 40-42°C, inoculating sweet wine yeast, stirring evenly, compacting it and digging a small hole in the middle, and fermenting it at a temperature of 30-35°C for 1-2 days to obtain a fermentation intermediate product; Step S2, after mixing pandan leaves, basil and purified water, stirring at high speed in a blender, inoculating Lactobacillus rhamnosus at a temperature of 30-35° C., and fermenting for 5-8 hours to obtain plant mud; Step S3, mixing the fermentation intermediate product, plant mud and purified water, inoculating the fermentation composite bacterial agent, anaerobically fermenting at 28-30° C. for 48-72 hours, filtering, and sterilizing under high pressure at 121° C. for 15-30 minutes to obtain the plant fermentation extract.

[0010] Preferably, the inoculation amount of the sweet wine koji in step S1 is 0.5-1%.

[0011] Preferably, in step S2, the mass ratio of pandan leaves, basil and purified water is 3-5:1-2:6-8.

[0012] Preferably, the inoculation amount of Lactobacillus rhamnosus in step S2 is 1-2%.

[0013] Preferably, in step S3, the mass ratio of the fermentation intermediate product, the plant mud and the purified water is 3-5:1-1.2:1-2.

[0014] Preferably, the inoculation amount of the fermentation composite bacterial agent in step S3 is 0.8-1.5%.

[0015] Preferably, the fermentation composite bacterial agent in step S3 is composed of Lactobacillus plantarum, Lactobacillus brevis and Bifidobacterium bifidum with an effective live bacterial count ratio of 8-12:2-3:1-2.

[0016] Preferably, the flavor regulator is one or more of oligofructose, cinnamon powder, citric acid, and caramel flavor.

[0017] Preferably, the stabilizer consists of gum arabic, carageenan and gellan gum in a mass ratio of 10-12:1-3:1-2.

[0018] In a second aspect, the present application provides a method for preparing a coffee beverage, using the following technical solution: A method for preparing a coffee beverage comprises the following steps: The concentrated coffee extract and the plant fermentation extract are mixed, and the mixture is quickly homogenized at a stirring speed of 800-1200 rpm for 1-2 minutes; fresh milk is then added, and the mixture is slowly homogenized at a stirring speed of 200-500 rpm for 8-10 minutes; finally, a flavor regulator and a stabilizer are added, and the mixture is homogenized at a medium speed of 500-700 rpm for 4-5 minutes, and the mixture is sterilized at a temperature of 120-135° C. for 10-15 seconds to obtain a coffee beverage.

[0019] In summary, this application has the following beneficial effects: In the preparation process of concentrated coffee extract, the present application uses lychee powder, oat bran and coffee beans, and then inulin is added for extraction. The natural sweetness of lychee powder and the caramel and nutty flavors of coffee form a multi-layered flavor, which improves the recognition of the beverage. During the baking process, oat bran releases malt and roasted aromas, which stimulate the Maillard reaction of coffee beans and oat bran to generate caramelized flavor substances, which work together with the complex flavor of coffee beans to avoid a single bitter taste. Oat bran contains a large amount of β-glucan, which can promote intestinal health. Inulin, as a prebiotic, contains natural antioxidant ingredients, which work together with lychee polyphenols and coffee chlorogenic acid to significantly improve the antioxidant capacity.

[0020] In the preparation process of plant fermentation extract, the present application first ferments glutinous rice with sweet wine koji. Aspergillus oryzae, yeast, etc. in the sweet wine koji hydrolyze glutinous rice starch into glucose and maltose, and produce a small amount of alcohol and organic acid, which enhances the sweetness and flavor layering. The sweet fragrance of glutinous rice fermentation, the fresh herbal fragrance of plant mud and the fermented sour fragrance of the composite bacterial agent are integrated to form a unique flavor. At the same time, the fermentation process destroys the plant cell wall, releases B vitamins and minerals in glutinous rice, and improves nutrient utilization. Pandan leaves and basil are compounded and fermented with Lactobacillus rhamnosus. Pandan leaves and basil are rich in natural pigments, volatile oils and antioxidants. Lactic acid is produced during the fermentation process, which reduces the pH value, inhibits the growth of miscellaneous bacteria, and stabilizes plant pigments to prevent oxidative browning. The fermentation intermediate of glutinous rice is mixed with plant mud, and fermented with a fermentation compound bacterial agent. The three fermentation bacterial agents are used together. Lactobacillus plantarum produces plant lactobacillus to inhibit the growth of spoilage bacteria. Lactobacillus brevis and Bifidobacterium bifidum can metabolize to produce organic acids such as acetic acid and propionic acid, which increase the fermentation flavor. In addition, Bifidobacterium bifidum decomposes oligosaccharides under anaerobic conditions to produce short-chain fatty acids, promote intestinal health, and secrete extracellular polysaccharides to increase the viscosity of the solution and improve the taste. The extracellular polysaccharides produced by bifidobacteria and the colloidal structure formed by protein denaturation after high-pressure sterilization enhance the smoothness of the solution and avoid stratification. The probiotic metabolites produced during the fermentation process (such as short-chain fatty acids and vitamin K2) can play a role in regulating the intestine and anti-inflammatory effects. The phytol in pandan leaves and the rosmarinic acid in basil have enhanced antioxidant activity after fermentation and can scavenge free radicals. DETAILED DESCRIPTION

[0021] The present application is further described in detail below with reference to the embodiments.

[0022] The lychee powder used in the examples and comparative examples of the present application was purchased from Guangdong Mingtong Biotechnology Co., Ltd.; oat bran was purchased from Zhangjiakou Wellcome Food Co., Ltd.; Arabica coffee beans were purchased from Xi'an Cuiyuan Biotechnology Co., Ltd.; inulin was purchased from Hubei Haijia Biotechnology Co., Ltd.; sweet wine koji was purchased from Hunan Yada Intelligent Technology Co., Ltd.; Lactobacillus rhamnosus (product name: lactobacillus rhamnosus, product number: B81455), Lactobacillus plantarum (product name: Lactobacillus plantarum, product number: B94786), Lactobacillus brevis (product name: Lactobacillusbrevis, product number: B80490), and Bifidobacterium bifidum (product name: Bifidobacterium bifidum, product number: BMZ140528) were all purchased from Ningbo Mingzhou Biotechnology Co., Ltd.

[0023] Embodiment 1-3 provides a coffee beverage and a preparation method thereof.

[0024] Example 1 A coffee drink comprises the following raw materials in parts by weight: 30 parts of concentrated coffee extract, 20 parts of fresh milk, 5 parts of plant fermentation extract, 0.5 parts of flavor regulator and 0.5 parts of stabilizer, wherein the flavor regulator is cinnamon powder, and the stabilizer consists of gum arabic, carageenan and gellan gum in a mass ratio of 10:1:1.

[0025] The preparation method of concentrated coffee extract is as follows: litchi powder, oat bran and Arabica coffee beans are mixed, crushed to a particle size of 1 mm, baked at 180°C for 15 minutes, inulin and purified water are added, mixed evenly, extracted at 90°C for 40 minutes, filtered, and the filtrate is concentrated to 1 / 6 of the original volume. After natural cooling, concentrated coffee extract is obtained, wherein the mass ratio of litchi powder, oat bran, Arabica coffee beans, inulin and purified water is 1:2:12:2:100.

[0026] The method for preparing the plant fermentation extract comprises the following steps: Step S1, soaking and steaming glutinous rice, cooling to 40°C, inoculating sweet wine yeast, stirring evenly, compacting, digging a small hole in the middle, fermenting at 30°C for 1 day to obtain a fermentation intermediate product, wherein the inoculation amount of sweet wine yeast is 0.5%; Step S2, mixing pandan leaves, basil and purified water in a mass ratio of 3:1:6, stirring with a mixer at a high speed of 10000 rpm for 10 min, inoculating Lactobacillus rhamnosus at 30° C., and fermenting for 5 h to obtain plant mud, wherein the inoculation amount of Lactobacillus rhamnosus is 1%; Step S3, mixing the fermentation intermediate product, plant mud and pure water in a mass ratio of 3:1:1, inoculating a fermentation composite bacterial agent, the inoculation amount of the fermentation composite bacterial agent is 0.8%, anaerobically fermenting at 28°C for 48 hours, filtering, and high-pressure sterilization at a temperature of 121°C for 15 minutes to obtain a plant fermentation extract, wherein the fermentation composite bacterial agent is composed of plant lactobacillus, breve lactobacillus and Bifidobacterium bifidum with an effective live bacterial count ratio of 8:2:1.

[0027] A method for preparing a coffee beverage comprises the following specific preparation steps: mixing concentrated coffee extract and plant fermentation extract, and quickly homogenizing at a stirring speed of 800 rpm for 1 minute; then adding fresh milk, and slowly homogenizing at a stirring speed of 200 rpm for 8 minutes; finally adding a flavor regulator and a stabilizer, and homogenizing at a medium speed of 500 rpm for 4 minutes, and sterilizing at a temperature of 120°C for 10 seconds to obtain a coffee beverage.

[0028] Example 2 A coffee drink comprises the following raw materials in parts by weight: 35 parts of concentrated coffee extract, 25 parts of fresh milk, 7 parts of plant fermentation extract, 0.8 parts of flavor regulator and 0.8 parts of stabilizer, wherein the flavor regulator is cinnamon powder, and the stabilizer is composed of gum arabic, carageenan and gellan gum in a mass ratio of 11:2:1.5.

[0029] The preparation method of concentrated coffee extract is as follows: litchi powder, oat bran and Arabica coffee beans are mixed, crushed to a particle size of 1.5 mm, baked at 190°C for 18 minutes, inulin and purified water are added, mixed evenly, extracted at 92°C for 50 minutes, filtered, and the filtrate is concentrated to 1 / 4 of the original volume. After natural cooling, concentrated coffee extract is obtained, wherein the mass ratio of litchi powder, oat bran, Arabica coffee beans, inulin and purified water is 1.5:2.5:13:3:110.

[0030] The method for preparing the plant fermentation extract comprises the following steps: Step S1, soaking and steaming glutinous rice, cooling to 41°C, inoculating sweet wine yeast, stirring evenly, compacting, digging a small hole in the middle, and fermenting at a temperature of 32°C for 1.5 days to obtain a fermentation intermediate product, wherein the inoculation amount of sweet wine yeast is 0.8%; Step S2, mixing pandan leaves, basil and purified water in a mass ratio of 4:1.5:7, stirring at a high speed of 11000 rpm in a mixer for 11 minutes, inoculating Lactobacillus rhamnosus at 32°C, and fermenting for 6 hours to obtain plant mud, wherein the inoculation amount of Lactobacillus rhamnosus is 1.5%; Step S3, mixing the fermentation intermediate product, plant mud and pure water in a mass ratio of 4:1.1:1.5, inoculating a fermentation composite bacterial agent, the inoculation amount of the fermentation composite bacterial agent is 1.2%, anaerobically fermenting at 29°C for 60 hours, filtering, and high-pressure sterilization at a temperature of 121°C for 25 minutes to obtain a plant fermentation extract, wherein the fermentation composite bacterial agent is composed of plant lactobacillus, breve lactobacillus and Bifidobacterium bifidum with an effective live bacterial count ratio of 10:2.5:1.5.

[0031] A method for preparing a coffee beverage comprises the following specific preparation steps: mixing concentrated coffee extract and plant fermentation extract, and rapidly homogenizing at a stirring speed of 1000 rpm for 1.5 minutes; then adding fresh milk, and slowly homogenizing at a stirring speed of 400 rpm for 9 minutes; finally adding a flavor regulator and a stabilizer, and homogenizing at a medium speed of 600 rpm for 4.5 minutes; and sterilizing at a temperature of 125° C. for 12 seconds to obtain a coffee beverage.

[0032] Example 3 A coffee drink comprises the following raw materials in parts by weight: 40 parts of concentrated coffee extract, 30 parts of fresh milk, 8 parts of plant fermentation extract, 1 part of flavor regulator and 1 part of stabilizer, wherein the flavor regulator is cinnamon powder, and the stabilizer consists of gum arabic, carageenan and gellan gum in a mass ratio of 12:3:2.

[0033] The preparation method of concentrated coffee extract is as follows: litchi powder, oat bran and Arabica coffee beans are mixed, crushed to a particle size of 2 mm, baked at 200°C for 20 minutes, inulin and purified water are added, mixed evenly, extracted at 95°C for 60 minutes, filtered, and the filtrate is concentrated to 1 / 3 of the original volume. After natural cooling, concentrated coffee extract is obtained, wherein the mass ratio of litchi powder, oat bran, Arabica coffee beans, inulin and purified water is 2:3:15:4:120.

[0034] The method for preparing the plant fermentation extract comprises the following steps: Step S1, soaking and steaming glutinous rice, cooling to 42°C, inoculating sweet wine yeast, stirring evenly, compacting, digging a small hole in the middle, and fermenting at a temperature of 35°C for 2 days to obtain a fermentation intermediate product, wherein the inoculation amount of sweet wine yeast is 1%; Step S2, mixing pandan leaves, basil and purified water in a mass ratio of 5:2:8, stirring with a mixer at a high speed of 12000 rpm for 12 minutes, inoculating Lactobacillus rhamnosus at a temperature of 35° C., and fermenting for 8 hours to obtain plant mud, wherein the inoculation amount of Lactobacillus rhamnosus is 2%; Step S3, mixing the fermentation intermediate product, plant mud and pure water in a mass ratio of 5:1.2:2, inoculating a fermentation composite bacterial agent, the inoculation amount of the fermentation composite bacterial agent is 1.5%, anaerobic fermentation is carried out at 30°C for 72 hours, filtering, and high-pressure sterilization is carried out at a temperature of 121°C for 30 minutes to obtain a plant fermentation extract, wherein the fermentation composite bacterial agent is composed of plant lactobacillus, breve lactobacillus and Bifidobacterium bifidum with an effective live bacterial count ratio of 12:3:2.

[0035] A method for preparing a coffee beverage comprises the following specific preparation steps: mixing concentrated coffee extract and plant fermentation extract, and quickly homogenizing at a stirring speed of 1200 rpm for 2 minutes; then adding fresh milk, and slowly homogenizing at a stirring speed of 500 rpm for 10 minutes; finally adding a flavor regulator and a stabilizer, homogenizing at a medium speed of 700 rpm for 5 minutes, and sterilizing at a temperature of 135°C for 15 seconds to obtain a coffee beverage.

[0036] Comparative Example 1 A coffee drink comprises the following raw materials in parts by weight: 30 parts of concentrated coffee extract, 20 parts of fresh milk, 5 parts of plant fermentation extract, 0.5 parts of flavor regulator and 0.5 parts of stabilizer, wherein the flavor regulator is cinnamon powder, and the stabilizer consists of gum arabic, carageenan and gellan gum in a mass ratio of 10:1:1.

[0037] The preparation method of concentrated coffee extract is as follows: lychee powder, oat bran and Arabica coffee beans are mixed, crushed to a particle size of 1 mm, baked at 180°C for 15 minutes, added with purified water, mixed evenly, extracted at 90°C for 40 minutes, filtered, and the filtrate is concentrated to 1 / 6 of the original volume. After natural cooling, concentrated coffee extract is obtained, wherein the mass ratio of lychee powder, oat bran, Arabica coffee beans and purified water is 1:2:12:100.

[0038] The method for preparing the plant fermentation extract comprises the following steps: Step S1, soaking and steaming glutinous rice, cooling to 40°C, inoculating sweet wine yeast, stirring evenly, compacting, digging a small hole in the middle, fermenting at 30°C for 1 day to obtain a fermentation intermediate product, wherein the inoculation amount of sweet wine yeast is 0.5%; Step S2, mixing pandan leaves, basil and purified water in a mass ratio of 3:1:6, stirring with a mixer at a high speed of 10000 rpm for 10 min, inoculating Lactobacillus rhamnosus at 30° C., and fermenting for 5 h to obtain plant mud, wherein the inoculation amount of Lactobacillus rhamnosus is 1%; Step S3, mixing the fermentation intermediate product, plant mud and pure water in a mass ratio of 3:1:1, inoculating a fermentation composite bacterial agent, the inoculation amount of the fermentation composite bacterial agent is 0.8%, anaerobically fermenting at 28°C for 48 hours, filtering, and high-pressure sterilization at a temperature of 121°C for 15 minutes to obtain a plant fermentation extract, wherein the fermentation composite bacterial agent is composed of plant lactobacillus, breve lactobacillus and Bifidobacterium bifidum with an effective live bacterial count ratio of 8:2:1.

[0039] A method for preparing a coffee beverage comprises the following specific preparation steps: mixing concentrated coffee extract and plant fermentation extract, and quickly homogenizing at a stirring speed of 800 rpm for 1 minute; then adding fresh milk, and slowly homogenizing at a stirring speed of 200 rpm for 8 minutes; finally adding a flavor regulator and a stabilizer, and homogenizing at a medium speed of 500 rpm for 4 minutes, and sterilizing at a temperature of 120°C for 10 seconds to obtain a coffee beverage.

[0040] Comparative Example 2 A coffee drink comprises the following raw materials in parts by weight: 30 parts of concentrated coffee extract, 20 parts of fresh milk, 5 parts of plant fermentation extract, 0.5 parts of flavor regulator and 0.5 parts of stabilizer, wherein the flavor regulator is cinnamon powder, and the stabilizer consists of gum arabic, carageenan and gellan gum in a mass ratio of 10:1:1.

[0041] The preparation method of concentrated coffee extract is as follows: litchi powder, oat bran and Arabica coffee beans are mixed, crushed to a particle size of 1 mm, baked at 180°C for 15 minutes, inulin and purified water are added, mixed evenly, extracted at 90°C for 40 minutes, filtered, and the filtrate is concentrated to 1 / 6 of the original volume. After natural cooling, concentrated coffee extract is obtained, wherein the mass ratio of litchi powder, oat bran, Arabica coffee beans, inulin and purified water is 1:2:12:2:100.

[0042] The method for preparing the plant fermentation extract comprises the following steps: Step S1, soaking and steaming glutinous rice, cooling to 40°C, inoculating sweet wine yeast, stirring evenly, compacting, digging a small hole in the middle, fermenting at 30°C for 1 day to obtain a fermentation intermediate product, wherein the inoculation amount of sweet wine yeast is 0.5%; Step S2, mixing pandan leaves, basil and purified water in a mass ratio of 3:1:6, stirring at high speed in a mixer at a stirring speed of 10000 rpm for 10 minutes to obtain plant puree; Step S3, mixing the fermentation intermediate product, plant mud and pure water in a mass ratio of 3:1:1, inoculating a fermentation composite bacterial agent, the inoculation amount of the fermentation composite bacterial agent is 0.8%, anaerobically fermenting at 28°C for 48 hours, filtering, and high-pressure sterilization at a temperature of 121°C for 15 minutes to obtain a plant fermentation extract, wherein the fermentation composite bacterial agent is composed of plant lactobacillus, breve lactobacillus and Bifidobacterium bifidum with an effective live bacterial count ratio of 8:2:1.

[0043] A method for preparing a coffee beverage comprises the following specific preparation steps: mixing concentrated coffee extract and plant fermentation extract, and quickly homogenizing at a stirring speed of 800 rpm for 1 minute; then adding fresh milk, and slowly homogenizing at a stirring speed of 200 rpm for 8 minutes; finally adding a flavor regulator and a stabilizer, and homogenizing at a medium speed of 500 rpm for 4 minutes, and sterilizing at a temperature of 120°C for 10 seconds to obtain a coffee beverage.

[0044] Comparative Example 3 A coffee drink comprises the following raw materials in parts by weight: 30 parts of concentrated coffee extract, 20 parts of fresh milk, 5 parts of plant fermentation extract, 0.5 parts of flavor regulator and 0.5 parts of stabilizer, wherein the flavor regulator is cinnamon powder, and the stabilizer consists of gum arabic, carageenan and gellan gum in a mass ratio of 10:1:1.

[0045] The preparation method of concentrated coffee extract is as follows: litchi powder, oat bran and Arabica coffee beans are mixed, crushed to a particle size of 1 mm, baked at 180°C for 15 minutes, inulin and purified water are added, mixed evenly, extracted at 90°C for 40 minutes, filtered, and the filtrate is concentrated to 1 / 6 of the original volume. After natural cooling, concentrated coffee extract is obtained, wherein the mass ratio of litchi powder, oat bran, Arabica coffee beans, inulin and purified water is 1:2:12:2:100.

[0046] The method for preparing the plant fermentation extract comprises the following steps: Step S1, soaking and steaming glutinous rice, cooling to 40°C, inoculating sweet wine yeast, stirring evenly, compacting, digging a small hole in the middle, fermenting at 30°C for 1 day to obtain a fermentation intermediate product, wherein the inoculation amount of sweet wine yeast is 0.5%; Step S2, mixing basil and purified water in a mass ratio of 4:6, stirring at a high speed of 10000 rpm in a stirrer for 10 minutes, inoculating Lactobacillus rhamnosus at a temperature of 30° C., and fermenting for 5 hours to obtain plant mud, wherein the inoculation amount of Lactobacillus rhamnosus is 1%; Step S3, mixing the fermentation intermediate product, plant mud and pure water in a mass ratio of 3:1:1, inoculating a fermentation composite bacterial agent, the inoculation amount of the fermentation composite bacterial agent is 0.8%, anaerobically fermenting at 28°C for 48 hours, filtering, and high-pressure sterilization at a temperature of 121°C for 15 minutes to obtain a plant fermentation extract, wherein the fermentation composite bacterial agent is composed of plant lactobacillus, breve lactobacillus and Bifidobacterium bifidum with an effective live bacterial count ratio of 8:2:1.

[0047] A method for preparing a coffee beverage comprises the following specific preparation steps: mixing concentrated coffee extract and plant fermentation extract, and quickly homogenizing at a stirring speed of 800 rpm for 1 minute; then adding fresh milk, and slowly homogenizing at a stirring speed of 200 rpm for 8 minutes; finally adding a flavor regulator and a stabilizer, and homogenizing at a medium speed of 500 rpm for 4 minutes, and sterilizing at a temperature of 120°C for 10 seconds to obtain a coffee beverage.

[0048] Comparative Example 4 A coffee drink comprises the following raw materials in parts by weight: 30 parts of concentrated coffee extract, 20 parts of fresh milk, 5 parts of plant fermentation extract, 0.5 parts of flavor regulator and 0.5 parts of stabilizer, wherein the flavor regulator is cinnamon powder, and the stabilizer consists of gum arabic, carageenan and gellan gum in a mass ratio of 10:1:1.

[0049] The preparation method of concentrated coffee extract is as follows: litchi powder, oat bran and Arabica coffee beans are mixed, crushed to a particle size of 1 mm, baked at 180°C for 15 minutes, inulin and purified water are added, mixed evenly, extracted at 90°C for 40 minutes, filtered, and the filtrate is concentrated to 1 / 6 of the original volume. After natural cooling, concentrated coffee extract is obtained, wherein the mass ratio of litchi powder, oat bran, Arabica coffee beans, inulin and purified water is 1:2:12:2:100.

[0050] The method for preparing the plant fermentation extract comprises the following steps: Step S1, soaking and steaming glutinous rice, cooling to 40°C, inoculating sweet wine yeast, stirring evenly, compacting, digging a small hole in the middle, fermenting at 30°C for 1 day to obtain a fermentation intermediate product, wherein the inoculation amount of sweet wine yeast is 0.5%; Step S2, mixing pandan leaves and purified water in a mass ratio of 4:6, stirring with a mixer at a high speed of 10000 rpm for 10 minutes, inoculating Lactobacillus rhamnosus at a temperature of 30° C., and fermenting for 5 hours to obtain plant mud, wherein the inoculation amount of Lactobacillus rhamnosus is 1%; Step S3, mixing the fermentation intermediate product, plant mud and pure water in a mass ratio of 3:1:1, inoculating a fermentation composite bacterial agent, the inoculation amount of the fermentation composite bacterial agent is 0.8%, anaerobically fermenting at 28°C for 48 hours, filtering, and high-pressure sterilization at a temperature of 121°C for 15 minutes to obtain a plant fermentation extract, wherein the fermentation composite bacterial agent is composed of plant lactobacillus, breve lactobacillus and Bifidobacterium bifidum with an effective live bacterial count ratio of 8:2:1.

[0051] A method for preparing a coffee beverage comprises the following specific preparation steps: mixing concentrated coffee extract and plant fermentation extract, and quickly homogenizing at a stirring speed of 800 rpm for 1 minute; then adding fresh milk, and slowly homogenizing at a stirring speed of 200 rpm for 8 minutes; finally adding a flavor regulator and a stabilizer, and homogenizing at a medium speed of 500 rpm for 4 minutes, and sterilizing at a temperature of 120°C for 10 seconds to obtain a coffee beverage.

[0052] Comparative Example 5 A coffee drink comprises the following raw materials in parts by weight: 30 parts of concentrated coffee extract, 20 parts of fresh milk, 5 parts of plant fermentation extract, 0.5 parts of flavor regulator and 0.5 parts of stabilizer, wherein the flavor regulator is cinnamon powder, and the stabilizer consists of gum arabic, carageenan and gellan gum in a mass ratio of 10:1:1.

[0053] The preparation method of concentrated coffee extract is as follows: litchi powder, oat bran and Arabica coffee beans are mixed, crushed to a particle size of 1 mm, baked at 180°C for 15 minutes, inulin and purified water are added, mixed evenly, extracted at 90°C for 40 minutes, filtered, and the filtrate is concentrated to 1 / 6 of the original volume. After natural cooling, concentrated coffee extract is obtained, wherein the mass ratio of litchi powder, oat bran, Arabica coffee beans, inulin and purified water is 1:2:12:2:100.

[0054] The method for preparing the plant fermentation extract comprises the following steps: Step S1, soaking and steaming glutinous rice, cooling to 40°C, inoculating sweet wine yeast, stirring evenly, compacting, digging a small hole in the middle, fermenting at 30°C for 1 day to obtain a fermentation intermediate product, wherein the inoculation amount of sweet wine yeast is 0.5%; Step S2, mixing pandan leaves, basil and purified water in a mass ratio of 3:1:6, stirring with a mixer at a high speed of 10000 rpm for 10 min, inoculating Lactobacillus rhamnosus at 30° C., and fermenting for 5 h to obtain plant mud, wherein the inoculation amount of Lactobacillus rhamnosus is 1%; Step S3, mixing the fermentation intermediate product, plant mud and pure water in a mass ratio of 3:1:1, inoculating a fermentation composite bacterial agent, the inoculation amount of the fermentation composite bacterial agent is 0.8%, anaerobically fermenting at 28°C for 48 hours, filtering, and high-pressure sterilization at a temperature of 121°C for 15 minutes to obtain a plant fermentation extract, wherein the fermentation composite bacterial agent is composed of plant lactobacillus and Bifidobacterium bifidum with an effective live bacterial count ratio of 8:1.

[0055] A method for preparing a coffee beverage comprises the following specific preparation steps: mixing concentrated coffee extract and plant fermentation extract, and quickly homogenizing at a stirring speed of 800 rpm for 1 minute; then adding fresh milk, and slowly homogenizing at a stirring speed of 200 rpm for 8 minutes; finally adding a flavor regulator and a stabilizer, and homogenizing at a medium speed of 500 rpm for 4 minutes, and sterilizing at a temperature of 120°C for 10 seconds to obtain a coffee beverage.

[0056] Comparative Example 6 A coffee drink comprises the following raw materials in parts by weight: 30 parts of concentrated coffee extract, 20 parts of fresh milk, 5 parts of plant fermentation extract, 0.5 parts of flavor regulator and 0.5 parts of stabilizer, wherein the flavor regulator is cinnamon powder, and the stabilizer consists of gum arabic, carageenan and gellan gum in a mass ratio of 10:1:1.

[0057] The preparation method of concentrated coffee extract is as follows: litchi powder, oat bran and Arabica coffee beans are mixed, crushed to a particle size of 1 mm, baked at 180°C for 15 minutes, inulin and purified water are added, mixed evenly, extracted at 90°C for 40 minutes, filtered, and the filtrate is concentrated to 1 / 6 of the original volume. After natural cooling, concentrated coffee extract is obtained, wherein the mass ratio of litchi powder, oat bran, Arabica coffee beans, inulin and purified water is 1:2:12:2:100.

[0058] The method for preparing the plant fermentation extract comprises the following steps: Step S1, soaking and steaming glutinous rice, cooling to 40°C, inoculating sweet wine yeast, stirring evenly, compacting, digging a small hole in the middle, fermenting at 30°C for 1 day to obtain a fermentation intermediate product, wherein the inoculation amount of sweet wine yeast is 0.5%; Step S2, mixing pandan leaves, basil and purified water in a mass ratio of 3:1:6, stirring with a mixer at a high speed of 10000 rpm for 10 min, inoculating Lactobacillus rhamnosus at 30° C., and fermenting for 5 h to obtain plant mud, wherein the inoculation amount of Lactobacillus rhamnosus is 1%; Step S3, mixing the fermentation intermediate product, plant mud and pure water in a mass ratio of 3:1:1, inoculating a fermentation composite bacterial agent, the inoculation amount of the fermentation composite bacterial agent is 0.8%, anaerobically fermenting at 28°C for 48 hours, filtering, and high-pressure sterilization at a temperature of 121°C for 15 minutes to obtain a plant fermentation extract, wherein the fermentation composite bacterial agent is composed of plant lactobacillus and breve lactobacillus with an effective live bacterial count ratio of 8:2:1.

[0059] A method for preparing a coffee beverage comprises the following specific preparation steps: mixing concentrated coffee extract and plant fermentation extract, and quickly homogenizing at a stirring speed of 800 rpm for 1 minute; then adding fresh milk, and slowly homogenizing at a stirring speed of 200 rpm for 8 minutes; finally adding a flavor regulator and a stabilizer, and homogenizing at a medium speed of 500 rpm for 4 minutes, and sterilizing at a temperature of 120°C for 10 seconds to obtain a coffee beverage.

[0060] Performance Testing The comprehensive properties of the coffee beverages prepared in Examples 1-3 and Comparative Examples 1-6 of the present application were tested respectively, as follows: Taste and flavor evaluation: 30 volunteers were randomly selected to evaluate the taste and flavor of the coffee beverages prepared in Examples 1-3 and Comparative Examples 1-6, and rinsed their mouths three times before drinking. Evaluation was made according to the sensory evaluation standards in Table 1, and the average of each index was calculated; Stability test: Refer to the national standard GB / T 38431-2019 "Static Multiple Light Scattering Method for Stability Evaluation of Particle Dispersion System" to detect the TSI value. The larger the TSI value, the greater the change in the system and the worse the stability. On the contrary, the smaller the TSI value, the better the stability of the system. Antioxidant activity: tested in accordance with the national standard GB / T 39100-2020 "DPPH and ABTS method for determination of antioxidant activity of polypeptides"; Dietary fiber content determination: refer to the national standard GB / T 22224-2008 "Determination of dietary fiber in food - Enzyme gravimetric method and enzyme gravimetric method-liquid chromatography" for detection; The test results are shown in Table 2.

[0061] Table 1 Evaluation criteria for coffee taste and flavor

[0062] Table 2 Comprehensive properties of coffee beverages prepared in Examples 1-3 and Comparative Examples 1-6

[0063] As can be seen from Table 2, the coffee beverage prepared in the present application performs well in taste, flavor and functionality. It has a mellow and delicate taste, excellent beverage stability, and is not easy to stratify or deteriorate during storage and transportation. In addition, the beverage is rich in dietary fiber, which helps to promote digestion and enhance satiety. It also has significant antioxidant activity, can effectively scavenge free radicals, and delay aging. It is a high-quality beverage that is both delicious and healthy.

[0064] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A coffee beverage, characterized in that: The invention comprises the following raw materials in parts by weight: 30-40 parts of concentrated coffee extract, 20-30 parts of fresh milk, 5-8 parts of plant fermentation extract, 0.5-1 part of flavor regulator and 0.5-1 part of stabilizer.

2. The coffee beverage according to claim 1, characterized in that The preparation method of the concentrated coffee extract comprises the following steps: mixing litchi powder, oat bran and coffee beans, crushing the mixture to a particle size of 1-2 mm, baking the mixture at a temperature of 180-200° C. for 15-20 minutes, adding inulin and purified water, mixing the mixture evenly, extracting the mixture at a temperature of 90-95° C. for 40-60 minutes, filtering the mixture, concentrating the filtrate to 1 / 6-1 / 3 of the original volume, and naturally cooling the mixture to obtain the concentrated coffee extract.

3. The coffee beverage according to claim 1, characterized in that The mass ratio of the litchi powder, oat bran, coffee beans, inulin and purified water is 1-2: 2-3: 12-15: 2-4: 100-120; the coffee beans are one or more of Arabica coffee beans, Robusta coffee beans and Liberica coffee beans.

4. The coffee beverage according to claim 1, characterized in that The method for preparing the plant fermentation extract comprises the following preparation steps: Step S1, soaking and steaming glutinous rice, cooling it to 40-42°C, inoculating sweet wine yeast, stirring evenly, compacting it and digging a small hole in the middle, and fermenting it at a temperature of 30-35°C for 1-2 days to obtain a fermentation intermediate product; Step S2, after mixing pandan leaves, basil and purified water, stirring at high speed in a blender, inoculating Lactobacillus rhamnosus at a temperature of 30-35° C., and fermenting for 5-8 hours to obtain plant mud; Step S3, mixing the fermentation intermediate product, plant mud and purified water, inoculating the fermentation composite bacterial agent, anaerobically fermenting at 28-30° C. for 48-72 hours, filtering, and sterilizing under high pressure at 121° C. for 15-30 minutes to obtain the plant fermentation extract.

5. The coffee beverage according to claim 4, characterized in that: The inoculation amount of the sweet wine koji in step S1 is 0.5-1%.

6. The coffee beverage according to claim 4, characterized in that: In step S2, the mass ratio of pandan leaves, basil and purified water is 3-5:1-2:6-8; and the inoculation amount of Lactobacillus rhamnosus is 1-2%.

7. The coffee beverage according to claim 4, characterized in that: In step S3, the mass ratio of the fermentation intermediate product, plant mud and pure water is 3-5:1-1.2:1-2; the inoculation amount of the fermentation composite bacterial agent is 0.8-1.5%; the fermentation composite bacterial agent is composed of plant lactobacillus, breve lactobacillus and bifidobacterium bifidum with an effective live bacterial count ratio of 8-12:2-3:1-2.

8. The coffee beverage according to claim 1, characterized in that The flavor regulator is one or more of oligofructose, cinnamon powder, citric acid and caramel essence.

9. The coffee beverage according to claim 1, characterized in that: The stabilizer consists of gum arabic, carageenan and gellan gum in a mass ratio of 10-12:1-3:1-2.

10. A method for preparing a coffee beverage according to any one of claims 1 to 9, characterized in that: The specific preparation steps are as follows: mix the concentrated coffee extract and the plant fermentation extract, and quickly homogenize them at a stirring speed of 800-1200rpm for 1-2 minutes; then add fresh milk, and slowly homogenize them at a stirring speed of 200-500rpm for 8-10 minutes; finally, add the flavor regulator and stabilizer, homogenize them at a medium speed of 500-700rpm for 4-5 minutes, and sterilize them at a temperature of 120-135℃ for 10-15s to obtain a coffee drink.

Images