Fermented red ginseng synergistic functional black coffee freeze-dried powder and preparation method thereof

Abstract

The invention discloses functional black coffee freeze-dried powder with synergistic interaction of fermented red ginseng and a preparation method of the functional black coffee freeze-dried powder, and belongs to the technical field of functional food. The fermented red ginseng synergistic functional black coffee freeze-dried powder comprises the following raw materials: coffee powder, taurine, a white kidney bean extract, epigallocatechin gallate and red ginseng fermentation liquor. The mass ratio of the coffee powder to the taurine to the white kidney bean extract to the epigallocatechin gallate to the red ginseng fermentation liquor is (83 to 87) to (9 to 12) to (0.8 to 2) to (0.5 to 1.5) to (1 to 5). The functional black coffee freeze-dried powder with synergistic interaction of the fermented red ginseng is prepared by microbial fermentation of the red ginseng in combination with a freeze-drying process, so that the bioavailability of active ingredients is improved, the absorption of caffeine and caffeic acid is promoted, the irritation of the caffeine is reduced, and the comprehensive effects of fatigue resistance and oxidation resistance are enhanced; the requirements of a healthy food market are met.

Description

Technical Field

[0001] The present invention belongs to the technical field of functional foods, and particularly relates to a freeze-dried powder of functional black coffee with synergistic effect of fermented red ginseng and a preparation method thereof. Background Art

[0002] With the continuous improvement of people's health awareness, the functional demand for foods is increasing day by day. Consumers not only focus on the taste and flavor of foods, but also expect foods to play a positive role in promoting physical health. In particular, products with effects such as refreshing, anti-fatigue, and antioxidant are highly concerned. As a common refreshing drink, coffee contains active ingredients such as caffeine, caffeic acid, and chlorogenic acid, and has effects such as exciting the central nervous system and promoting metabolism. However, the caffeine in traditional black coffee may cause side effects such as palpitations and gastrointestinal discomfort, and the bioavailability of its active ingredients is relatively low, which limits the exertion of its health effects.

[0003] Red ginseng (the cooked product of ginseng) is a traditional raw material of medicine and food homology, rich in active ingredients such as ginsenosides, polysaccharides, and polyphenols, and has effects such as enhancing immunity, antioxidant, and anti-fatigue. However, the absorption rate of macromolecular saponins (such as Rb1 and Rg1) in red ginseng is low (<5%) when taken orally directly, and it needs to be metabolized by intestinal flora into small-molecule rare saponins (such as Rg3 and Rh2) before it can be effectively utilized, resulting in a relatively slow exertion of its effects.

[0004] At present, there are already some products that are a compound of red ginseng and coffee on the market, but most of them adopt a simple physical mixing method and fail to solve the following technical problems: low bioavailability of red ginseng saponins: red ginseng saponins without fermentation treatment are difficult to be efficiently absorbed, and the synergistic effect with caffeine is limited; irritation of caffeine: the rapid release of traditional caffeine may cause adverse reactions, and there is a lack of sustained-release and synergistic technology; loss of thermosensitive components: conventional spray drying or high-temperature processing is likely to cause degradation of heat-labile components such as coffee polyphenols and red ginseng saponins, affecting the efficacy of the product.

[0005] Based on this, it is necessary to develop a new type of functional black coffee product to solve these problems. Summary of the Invention

[0006] In order to solve the problems raised in the above background art, the purpose of the present invention is to provide a freeze-dried powder of functional black coffee with synergistic effect of fermented red ginseng and a preparation method thereof. The present invention improves the bioavailability of active ingredients, promotes the absorption of caffeine and caffeic acid, reduces the irritation of caffeine, and enhances its comprehensive effects such as anti-fatigue and antioxidant through microbial fermentation of red ginseng and combination with freeze-drying technology, so as to meet the needs of the healthy food market.

[0007] To achieve the above object, the technical solution adopted by the present invention is as follows: On the one hand, the present invention provides a freeze-dried powder of functional black coffee with synergistic effect of fermented red ginseng, comprising the following raw materials: coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, red ginseng fermentation broth;

[0008] The mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng fermentation broth is (83 - 87):(9 - 12):(0.8 - 2):(0.5 - 1.5):(1 - 5).

[0009] Further, the mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng fermentation broth is 83:9:2:1:5.

[0010] Further, the mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng fermentation broth is 85:9:2:1:3.

[0011] Further, the mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng fermentation broth is 87:9:2:1:1.

[0012] Further, the preparation method of the red ginseng fermentation broth comprises the following steps:

[0013] (1) Mix the red ginseng powder and water evenly, and then add an enzyme preparation for enzymatic hydrolysis;

[0014] (2) Centrifuge the product after enzymatic hydrolysis in step (1), and take the supernatant for sterilization treatment;

[0015] (3) Add Lactiplantibacillus plantarum and Limosilactobacillus fermentum into the fermentation device, inoculate the supernatant after sterilization treatment in step (2) into the fermentation device, seal and stir for a period of time and then let it stand for fermentation;

[0016] (4) Centrifuge the fermentation product obtained in step (3) to remove cell debris, and filter the fermentation supernatant to obtain the red ginseng fermentation broth.

[0017] Further, the enzyme preparation in step (1) is cellulase and pectinase;

[0018] The mass ratio of the red ginseng powder, water, cellulase, and pectinase in step (1) is (1 - 2):(6 - 8):(0.05 - 0.08):(0.05 - 0.07);

[0019] The temperature of the enzymatic hydrolysis in step (1) is 48°C - 52°C, and the time of the enzymatic hydrolysis is 5h - 6h.

[0020] Further, in step (3), the mass of the Lactiplantibacillus plantarum is 8% - 9% of the mass of water in step (1), and the mass of the Lactobacillus fermentum mucosae is 8% - 9% of the mass of water in step (1);

[0021] In step (3), the temperature of the fermentation device is 36.5°C - 37.5°C;

[0022] In step (3), the stirring time is 15 min;

[0023] In step (3), the fermentation time is 16 h - 24 h until the pH is 3.50 - 3.90.

[0024] On the other hand, the present invention provides a method for preparing the freeze-dried powder of functional black coffee with synergistic effect of the above-mentioned fermented red ginseng, comprising the following steps:

[0025] (1) Mix coffee powder, taurine, white kidney bean extract, epigallocatechin gallate and water to obtain a first uniformly mixed solution;

[0026] (2) Mix the first uniformly mixed solution obtained in step (1), red ginseng fermentation broth and water to obtain a second uniformly mixed solution;

[0027] (3) Add water to the second uniformly mixed solution obtained in step (2) until the sugar content is 1.1 Brix - 1.5 Brix and the pH is 4.37 - 5.37, and then filter, homogenize, sterilize and freeze-dry to prepare the freeze-dried powder of functional black coffee with synergistic effect of the fermented red ginseng.

[0028] Further, in step (1), the mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate and water is (83 - 87):(9 - 12):(0.8 - 2):(0.5 - 1.5):50.

[0029] Further, in step (2), the mass ratio of the first uniformly mixed solution, red ginseng fermentation broth and water is (145 - 149):(1 - 5):20.

[0030] Further, the freeze-drying in step (3) is carried out in stages, and the specific operation is as follows: Stage 1: Pre-freeze at a temperature of -50°C to -47°C for 5 h to 6 h; Stage 2: Pre-freeze at a temperature of -43°C to -40°C for 3 h to 4 h; Stage 3: Dry at a temperature of -30°C to -28°C for 3 h to 4 h; Stage 4: Dry at a temperature of -23°C to -20°C for 2 h to 3 h; Stage 5: Dry at a temperature of -15°C to -13°C for 2 h to 3 h; Stage 6: Dry at a temperature of -5°C to -3°C for 3 h to 4 h; Stage 7: Dry at a temperature of 8°C to 10°C for 3 h to 4 h; Stage 8: Dry at a temperature of 15°C to 17°C for 2 h to 3 h; Stage 9: Dry at a temperature of 25°C to 27°C for 2 h to 3 h; Stage 10: Dry at a temperature of 30°C to 31°C for 3 h to 4 h; Stage 11: Dry at a temperature of 35°C to 37°C for 4 h to 5 h.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] (1) The instant powdered functional black coffee with synergistic effect of fermented red ginseng having refreshing, anti-fatigue, antioxidant and anti-aging health functions provided by the present invention is formulated under the guidance of the basic theory of traditional Chinese medicine and the scientific mechanism of refreshing and anti-aging, ensuring the efficacy of the product.

[0033] (2) The rare saponins (Rg3, Rh2) in the core efficacy raw material fermented red ginseng used in the present invention can regulate the intestinal P-gp transporter, delay the absorption of caffeine, reduce irritation, and at the same time enhance the antioxidant activity of caffeic acid. The β-glucosidase produced by the fermentation of red ginseng promotes the hydrolysis of coffee polyphenols, increasing the content of free caffeic acid and improving the antioxidant capacity. It significantly improves the bioavailability of active ingredients, enabling them to better exert their efficacy after ingestion.

[0034] (3) The instant powdered functional black coffee with synergistic effect of fermented red ginseng having refreshing and anti-aging health functions provided by the present invention can effectively help people relieve fatigue and delay aging, and has no side effects. It can avoid the irritation and discomfort caused by directly taking coffee and red ginseng, synergistically enhance cellular energy metabolism, and the fermented red ginseng saponins and caffeine jointly activate the AMPK / PGC-1α pathway to promote mitochondrial ATP synthesis, achieving long-term anti-fatigue.

[0035] (4) The fermented red ginseng coffee beverage provided by the present invention uses an advanced low-temperature freeze-drying process, which maximally retains thermosensitive components such as chlorogenic acid and ginsenosides, far higher than spray drying. The product has good rehydration, good stability, and an extended shelf life. It has a wide range of applications, meets the health needs, is suitable for people who need to be refreshed, anti-fatigued, and anti-aging, etc., and has both the instant refreshing effect of coffee and the long-term health-enhancing effect of red ginseng. Description of the Drawings

[0036] Figure 1 Free radical scavenging rate results graphs of the functional black coffee freeze-dried powder synergistically enhanced by fermented red ginseng prepared in Examples 1-3 of the present invention, the compound preparation of black coffee extract prepared in Comparative Example 1, the compound preparation of black coffee extract and red ginseng powder prepared in Comparative Example 2, and the positive control VC;

[0037] Figure 2 Simulated gastrointestinal digestibility results graphs of the functional black coffee freeze-dried powder synergistically enhanced by fermented red ginseng prepared in Examples 1-3 of the present invention, the compound preparation of black coffee extract prepared in Comparative Example 1, the compound preparation of black coffee extract and red ginseng powder prepared in Comparative Example 2, and the positive control VC;

[0038] Figure 3 ATP content results graphs of the functional black coffee freeze-dried powder synergistically enhanced by fermented red ginseng prepared in Examples 1-3 of the present invention, the compound preparation of black coffee extract prepared in Comparative Example 1, the compound preparation of black coffee extract and red ginseng powder prepared in Comparative Example 2, and the positive control VC. Detailed implementation manners

[0039] To better understand the content of the present invention, the content of the present invention will be further described below in combination with specific implementation methods, but the protection scope of the present invention is not limited to the following examples.

[0040] The raw materials or chemical reagents used in the examples of the present invention are all obtained through conventional commercial channels unless otherwise specified.

[0041] Sources of some raw materials:

[0042] Red ginseng: All are harvested ginseng (artificially cultivated for 5 years and below);

[0043] Coffee powder: Yunnan Cold Brew Technology Co., Ltd.;

[0044] Taurine: Zhengzhou Changkang Industry Co., Ltd.;

[0045] White kidney bean extract: Zhongbai Xingye Food Technology (Beijing) Co., Ltd.;

[0046] Epigallocatechin gallate (EGCG): Shaanxi Angxu (Angsheng) Biotechnology Co., Ltd.;

[0047] Lactobacillus plantarum: YZ-Lactobacillus plantarum LP28, Synbio Technologies Co., Ltd.

[0048] Example 1

[0049] Functional freeze-dried black coffee with synergistic effect of fermented red ginseng, comprising the following raw materials: coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, red ginseng fermentation broth;

[0050] The mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng fermentation broth is 87:9:2:1:1.

[0051] Preparation of red ginseng fermentation broth:

[0052] (1) Add 1 kg of red ginseng powder and 6 kg of drinking water to a fermentation tank, stir evenly, then add 0.05 kg of cellulase and 0.05 kg of pectinase, and raise the temperature to 50 °C for enzymatic hydrolysis for 5 h;

[0053] (2) After enzymatic hydrolysis is completed, centrifuge the product obtained in step (1) at room temperature, take the supernatant for sterilization treatment, and at this time the solid content is 12.9 Brix and the pH is 4.5;

[0054] (3) Add 0.48 kg of Lactiplantibacillus plantarum and 0.54 kg of Lactobacillus mucosae fermentans to the fermentation tank, control the temperature of the fermentation tank at 37 °C, inoculate the supernatant after sterilization treatment in step (2) into the fermentation tank, seal and stir for 15 min, then let it stand and ferment for 20 h until the pH is 3.60;

[0055] (4) Centrifuge the fermentation product obtained in step (3) at 4 °C at 4200 r / min for 15 min to remove cell debris, and filter the fermentation supernatant through a 0.45 μm filter membrane to obtain the red ginseng fermentation broth.

[0056] Preparation of functional freeze-dried black coffee with synergistic effect of fermented red ginseng:

[0057] (1) Add 8.7 kg of coffee powder, 0.9 kg of taurine, 0.2 kg of white kidney bean extract, 0.1 kg of epigallocatechin gallate, and 5 kg of drinking water to a powder dissolving tank, continuously stir for 15 min to fully dissolve the materials to obtain a first uniformly mixed solution;

[0058] (2) Input the first uniformly mixed solution into a blending tank, rinse the powder dissolving tank with 2 kg of drinking water, and input the rinsing liquid into the blending tank. Add 0.1 kg of red ginseng fermentation broth to the blending tank, and stir in the blending tank for 5 min to fully dissolve the materials to obtain a second uniformly mixed solution;

[0059] (3) Add drinking water to the blending tank, make up the volume to 10 kg, measure the sugar content and control it at 1.3 Brix, and the pH is 4.87; then filter the materials in the blending tank through a 300-mesh sieve; homogenize the filtered materials through a homogenizer; subject the homogenized materials to UHT sterilization, and the UHT sterilization conditions are 115 °C for 15 s; subject the sterilized materials to freeze-drying to prepare the functional black coffee freeze-dried powder with synergistic effect of fermented red ginseng. The specific operation of freeze-drying is as follows: The first stage: pre-freeze at -50 °C for 6 h; The second stage: pre-freeze at -40 °C for 4 h; The third stage: dry at -28 °C for 3.5 h; The fourth stage: dry at -23 °C for 3 h; The fifth stage: dry at -13 °C for 2.5 h; The sixth stage: dry at -5 °C for 4 h; The seventh stage: dry at 8 °C for 4 h; The eighth stage: dry at 15 °C for 3 h; The ninth stage: dry at 25 °C for 3 h; The tenth stage: dry at 30 °C for 3 h; The eleventh stage: dry at 35 °C for 4 h.

[0060] Example 2

[0061] The functional black coffee freeze-dried powder with synergistic effect of fermented red ginseng comprises the following raw materials: coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, red ginseng fermentation broth;

[0062] The mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng fermentation broth is 85:9:2:1:3.

[0063] Preparation of red ginseng fermentation broth:

[0064] (1) Add 1 kg of red ginseng powder and 6 kg of drinking water to the fermentation tank, stir evenly, then add 0.05 kg of cellulase and 0.05 kg of pectinase, raise the temperature to 50 °C and carry out enzymatic hydrolysis for 5 h;

[0065] (2) After the enzymatic hydrolysis is completed, centrifuge the product obtained in step (1) at room temperature, take the supernatant for sterilization treatment. At this time, the solid content is 12.9 Brix and the pH is 4.5;

[0066] (3) Add 0.48 kg of Lactiplantibacillus plantarum and 0.54 kg of Lactobacillus mucosae fermentans to the fermentation tank, control the temperature of the fermentation tank at 37 °C, inoculate the supernatant obtained in step (2) after sterilization treatment into the fermentation tank, seal and stir for 15 min, then let it stand and ferment for 20 h until the pH is 3.60;

[0067] (4) Centrifuge the fermentation product obtained in step (3) at 4200 r / min for 15 min at 4 °C to remove cell debris, and filter the fermentation supernatant through a 0.45-μm filter membrane to obtain the red ginseng fermentation broth.

[0068] Preparation of freeze-dried powder of functional black coffee with synergistic effect of fermented red ginseng:

[0069] (1) Add 8.5 kg of coffee powder, 0.9 kg of taurine, 0.2 kg of white kidney bean extract, 0.1 kg of epigallocatechin gallate and 5 kg of drinking water to the powder dissolving tank, and continuously stir for 15 min to fully dissolve the materials to obtain the first uniformly mixed solution;

[0070] (2) Input the first uniformly mixed solution into the blending tank, rinse the powder dissolving tank with 2 kg of drinking water, and input the rinsing liquid into the blending tank. Add 0.3 kg of red ginseng fermentation broth to the blending tank and stir for 5 min in the blending tank to fully dissolve the materials to obtain the second uniformly mixed solution;

[0071] (3) Add drinking water to the blending tank to make the volume up to 10 kg, measure the sugar content and control it at 1.3 Brix and the pH at 4.86; then filter the materials in the blending tank through a 300-mesh sieve; homogenize the filtered materials through a homogenizer; perform UHT sterilization on the homogenized materials, and the UHT sterilization conditions are 115 °C for 15 s; perform freeze-drying on the sterilized materials to prepare the freeze-dried powder of functional black coffee with synergistic effect of fermented red ginseng. The specific freeze-drying operation is as follows: Stage 1: Pre-freeze at -50 °C for 6 h; Stage 2: Pre-freeze at -40 °C for 4 h; Stage 3: Dry at -28 °C for 3.5 h; Stage 4: Dry at -23 °C for 3 h; Stage 5: Dry at -13 °C for 2.5 h; Stage 6: Dry at -5 °C for 4 h; Stage 7: Dry at 8 °C for 4 h; Stage 8: Dry at 15 °C for 3 h; Stage 9: Dry at 25 °C for 3 h; Stage 10: Dry at 30 °C for 3 h; Stage 11: Dry at 35 °C for 4 h.

[0072] Example 3

[0073] Freeze-dried powder of functional black coffee with synergistic effect of fermented red ginseng, comprising the following raw materials: coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, red ginseng fermentation broth;

[0074] The mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng fermentation broth is 83:9:2:1:5.

[0075] Preparation of red ginseng fermentation broth:

[0076] (1) Add 1 kg of red ginseng powder and 6 kg of drinking water to a fermentation tank, stir evenly, then add 0.05 kg of cellulase and 0.05 kg of pectinase, and raise the temperature to 50 °C for enzymatic hydrolysis for 5 h;

[0077] (2) After the enzymatic hydrolysis is completed, centrifuge the product after enzymatic hydrolysis in step (1) at room temperature, take the supernatant for sterilization treatment. At this time, the solid content is 12.9 Brix and the pH is 4.5

[0078] (3) Add 0.48 kg of Lactiplantibacillus plantarum and 0.54 kg of Lactobacillus mucosae fermentans to a fermentation tank, control the temperature of the fermentation tank at 37 °C, inoculate the supernatant after sterilization treatment in step (2) into the fermentation tank, seal and stir for 15 min, then let it stand and ferment for 20 h until the pH is 3.60;

[0079] (4) Centrifuge the fermentation product obtained in step (3) at 4 °C at 4200 r / min for 15 min to remove cell debris, and filter the fermentation supernatant through a 0.45 μm filter membrane to obtain the red ginseng fermentation broth.

[0080] Preparation of freeze-dried powder of functional black coffee with synergistic effect of fermented red ginseng:

[0081] (1) Add 8.3 kg of coffee powder, 0.9 kg of taurine, 0.2 kg of white kidney bean extract, 0.1 kg of epigallocatechin gallate and 5 kg of drinking water to a powder dissolving tank, continuously stir for 15 min to fully dissolve the materials to obtain a first uniformly mixed solution;

[0082] (2) Input the first uniformly mixed solution into a blending tank, rinse the powder dissolving tank with 2 kg of drinking water, and input the rinsing liquid into the blending tank. Add 0.5 kg of red ginseng fermentation broth to the blending tank and stir in the blending tank for 5 min to fully dissolve the materials to obtain a second uniformly mixed solution;

[0083] (3) Add drinking water to the blending tank, make up the volume to 10 kg, measure the sugar content and control it at 1.3 Brix, and the pH is 4.85; then filter the materials in the blending tank through a 300-mesh sieve; homogenize the filtered materials through a homogenizer; subject the homogenized materials to UHT sterilization, and the UHT sterilization conditions are 115 °C for 15 s; subject the sterilized materials to freeze-drying to prepare the functional black coffee freeze-dried powder with synergistic effect of fermented red ginseng. The specific freeze-drying operation is as follows: Stage 1: Pre-freeze at -50 °C for 6 h; Stage 2: Pre-freeze at -40 °C for 4 h; Stage 3: Dry at -28 °C for 3.5 h; Stage 4: Dry at -23 °C for 3 h; Stage 5: Dry at -13 °C for 2.5 h; Stage 6: Dry at -5 °C for 4 h; Stage 7: Dry at 8 °C for 4 h; Stage 8: Dry at 15 °C for 3 h; Stage 9: Dry at 25 °C for 3 h; Stage 10: Dry at 30 °C for 3 h; Stage 11: Dry at 35 °C for 4 h.

[0084] Comparative Example 1

[0085] The compound preparation of black coffee extract includes the following raw materials: coffee powder, taurine, white kidney bean extract, epigallocatechin gallate;

[0086] The mass ratio of the coffee powder, taurine, white kidney bean extract, and epigallocatechin gallate is 85:9:2:1.

[0087] Preparation of the compound preparation of black coffee extract:

[0088] (1) Add 8.5 kg of coffee powder, 0.9 kg of taurine, 0.2 kg of white kidney bean extract, 0.1 kg of epigallocatechin gallate, and 5 kg of drinking water to the powder dissolving tank, and continuously stir for 15 min to fully dissolve the materials to obtain the first uniformly mixed solution;

[0089] (2) Input the first uniformly mixed solution into the blending tank, rinse the powder dissolving tank with 2 kg of drinking water, and input the rinsing liquid into the blending tank, and stir in the blending tank for 5 min to fully dissolve the materials to obtain the second uniformly mixed solution;

[0090] (3) Add drinking water to the blending tank, make up the volume to 10 kg, measure the sugar content and control it at 1.3 Brix, and the pH is 4.87; then filter the materials in the blending tank through a 300-mesh sieve; homogenize the filtered materials through a homogenizer; subject the homogenized materials to UHT sterilization, and the UHT sterilization conditions are 115 °C for 15 s; subject the sterilized materials to freeze-drying to prepare a compound preparation of black coffee extract, and the specific operation of freeze-drying is as follows: Phase 1: Pre-freeze at -50 °C for 6 h; Phase 2: Pre-freeze at -40 °C for 4 h; Phase 3: Dry at -28 °C for 3.5 h; Phase 4: Dry at -23 °C for 3 h; Phase 5: Dry at -13 °C for 2.5 h; Phase 6: Dry at -5 °C for 4 h; Phase 7: Dry at 8 °C for 4 h; Phase 8: Dry at 15 °C for 3 h; Phase 9: Dry at 25 °C for 3 h; Phase 10: Dry at 30 °C for 3 h; Phase 11: Dry at 35 °C for 4 h.

[0091] Comparative Example 2

[0092] Compound preparation of black coffee extract and red ginseng powder, comprising the following raw materials: coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, red ginseng powder;

[0093] The mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng powder is 85:9:2:1:3.

[0094] Preparation of compound preparation of black coffee extract and red ginseng powder:

[0095] (1) Add 8.5 kg of coffee powder, 0.9 kg of taurine, 0.2 kg of white kidney bean extract, 0.1 kg of epigallocatechin gallate, and 5 kg of drinking water to the powder dissolving tank, and continuously stir for 15 min to fully dissolve the materials to obtain a first uniformly mixed solution;

[0096] (2) Input the first uniformly mixed solution into the blending tank, rinse the powder dissolving tank with 2 kg of drinking water, and input the rinsing liquid into the blending tank. Add 0.3 kg of red ginseng powder to the blending tank and stir in the blending tank for 5 min to fully dissolve the materials to obtain a second uniformly mixed solution;

[0097] (3) Add drinking water to the blending tank, make up the volume to 10 kg, measure the sugar content and control it at 1.3 Brix, and the pH is 4.86; then filter the materials in the blending tank through a 300-mesh sieve; homogenize the filtered materials through a homogenizer; subject the homogenized materials to UHT sterilization, and the UHT sterilization conditions are 115 °C for 15 s; subject the sterilized materials to freeze-drying to prepare a compound preparation of black coffee extract and red ginseng powder. The specific freeze-drying operation is as follows: The first stage: pre-freeze at -50 °C for 6 h; The second stage: pre-freeze at -40 °C for 4 h; The third stage: dry at -28 °C for 3.5 h; The fourth stage: dry at -23 °C for 3 h; The fifth stage: dry at -13 °C for 2.5 h; The sixth stage: dry at -5 °C for 4 h; The seventh stage: dry at 8 °C for 4 h; The eighth stage: dry at 15 °C for 3 h; The ninth stage: dry at 25 °C for 3 h; The tenth stage: dry at 30 °C for 3 h; The eleventh stage: dry at 35 °C for 4 h.

[0098] Test the DPPH free radical scavenging performance of the functional black coffee lyophilized powder with synergistic effect of fermented red ginseng prepared in Examples 1-3, the compound preparation of black coffee extract prepared in Comparative Example 1, and the compound preparation of black coffee extract and red ginseng powder prepared in Comparative Example 2. The experiment is as follows:

[0099] Configuration of the test solution: Configure the solutions of the functional black coffee lyophilized powder with synergistic effect of fermented red ginseng prepared in Examples 1-3 (the solvent is water, and the concentrations are 500 μg / mL, 250 μg / mL, and 125 μg / mL), configure the solution of the compound preparation of black coffee extract prepared in Comparative Example 1 (the solvent is water, and the concentrations are 500 μg / mL, 250 μg / mL, and 125 μg / mL), configure the solution of the compound preparation of black coffee extract and red ginseng powder prepared in Comparative Example 2 (the solvent is water, and the concentrations are 500 μg / mL, 250 μg / mL, and 125 μg / mL), and configure the positive control VC solution (the solvent is physiological saline, and the concentrations are 500 μg / mL, 250 μg / mL, and 125 μg / mL).

[0100] Configure the DPPH solution (the solvent is absolute ethanol, and the concentration is 0.05 g / L).

[0101] Add reagents to the 96-well plate according to Table 1.

[0102] Table 1 Types of reagents added to the 96-well plate

[0103] Reagent Name (μL) Test Solution Measurement Well Test Solution Control Well Blank Well Blank Control Well Test Solution 50 50 - - DPPH Solution 150 - - 150 Absolute Ethanol - 150 - - PBS - - 200 50

[0104] Vortex and mix the substances in the 96-well plate, and let it stand at room temperature in the dark for 30 min. Measure the absorbance at 517 nm.

[0105] Calculate the DPPH radical scavenging rate according to the following formula: P% = [1 - (As - Ac) / (Ab - Ablank)] × 100%, where P% represents the DPPH radical scavenging rate, As represents the absorbance of the mixture of the test solution and the DPPH solution; Ac represents the absorbance of the mixture of the test solution and the absolute ethanol solution; Ab represents the absorbance of the blank control well; Ablank represents the absorbance of the blank well.

[0106] The experimental results are as Figure 1 shown in

[0107] Table 2 DPPH Radical Scavenging Rate Results (%)

[0108]

[0109] From Figure 1 and Table 2, it can be seen that compared with the positive control VC, the ability of Examples 1, 2 and 3 to scavenge free radicals is significantly enhanced, and among them, the scavenging ability of Example 3 is the strongest. Compared with Examples 1 - 3, the ability of Comparative Example 1 and Comparative Example 2 to scavenge free radicals is weaker. The results of the free radical scavenging ability test show that the combined preparation containing red ginseng fermented liquid prepared by the present invention can promote the enhancement of the free radical scavenging ability under certain concentration conditions, and the higher the concentration of the red ginseng fermented liquid, the stronger the free radical scavenging ability, indicating that its antioxidant ability is also stronger.

[0110] Test the digestibility of the functional freeze-dried black coffee with synergistic effect of fermented red ginseng prepared in Examples 1 - 3, the compound preparation of black coffee extract prepared in Comparative Example 1, and the compound preparation of black coffee extract and red ginseng powder prepared in Comparative Example 2 under in vitro simulated gastric and intestinal digestion. The coffee raw material is used as the positive control. The experiment is as follows:

[0111] Simulate the digestion of gastric digestive enzyme system: Dissolve 3 g of the sample in deionized water to prepare a 3% (w / w) solution, and adjust the pH value of the system to 2.0 with 1.0 mol / L hydrochloric acid. Add pepsin (the addition amount is 4% of the sample weight), stir moderately, and then incubate at 37 °C in a shaker for 2 h. After the incubation is completed, quickly adjust the pH value to 7.5 with 1.0 mol / L sodium hydroxide, and centrifuge at low temperature (6000 r / min, 15 min). Dry the insoluble precipitate (dry to constant weight at 65 °C) and weigh it. Calculate the digestibility of the sample. The sample digestibility DT (%) = (w0 - w1) / w0 × 100%, where DT is the sample digestibility, w0 is the total amount of the sample before digestion, and w1 is the weight of the dried insoluble precipitate after digestion.

[0112] Simulated digestion by intestinal digestive enzyme system: Dissolve 3 g of the sample in deionized water to prepare a 3% (w / w) solution, and adjust the pH value of the system to 2.0 with 1.0 mol / L hydrochloric acid. Add pepsin (the addition amount is 4% of the sample weight), stir moderately, and then incubate at a constant temperature of 37 °C in a shaker for 2 h. After the incubation, quickly adjust the pH value to 7.5 with 1.0 mol / L sodium hydroxide. Then add trypsin (the addition amount is 4% of the sample weight), stir moderately, and then incubate at a constant temperature of 37 °C in a shaker for 2 h. After the incubation, centrifuge at low temperature (6000 r / min, 15 min), dry the insoluble precipitate (dry to a constant weight at 65 °C), and weigh it. Calculate the digestibility of the sample. The digestibility DT (%) of the sample = (w0 - w1) / w0 × 100%, where DT is the digestibility of the sample, w0 is the total amount of the sample before digestion, and w1 is the weight of the dried insoluble precipitate after digestion.

[0113] The experimental results are as Figure 2 shown in

[0114] Table 3 Digestibility results of the samples (%)

[0115]

[0116] From Figure 2 Table 3, it can be seen that compared with the positive control (coffee raw material), the digestion and metabolism rates of Example 1, Example 2, and Example 3 are significantly enhanced, and the digestion and metabolism rate of Example 3 is the fastest. Compared with Example 1 - Example 3, the digestion and metabolism rates of Comparative Example 1 and Comparative Example 2 are all stronger; the results of the gastrointestinal digestion and metabolism test show that the combined preparation containing red ginseng fermentation broth prepared by the present invention can promote the faster digestion and metabolism of the compound preparation under certain concentration conditions.

[0117] After the functional black coffee freeze-dried powder with synergistic effect of fermented red ginseng prepared in Examples 1 - 3, the black coffee extract complex preparation prepared in Comparative Example 1, and the black coffee extract and red ginseng powder complex preparation prepared in Comparative Example 2 are subjected to test treatment, the ATP content is measured by an enzyme-labeling instrument.

[0118] Adenosine triphosphate (ATP) is the most basic carrier for energy conversion in living organisms and the most direct energy source in living organisms. Measuring the ATP content and calculating the energy charge can reflect the energy metabolism state.

[0119] Under the action of the mixed enzyme of hexokinase and 6-phosphoglucose dehydrogenase, adenosine triphosphate (ATP) is hydrolyzed and accompanied by the generation of NADPH. By detecting the increase in NADPH at 340 nm, the content of ATP can be calculated. The detection is carried out using the Solarbio ATP content detection kit. The composition and configuration of the kit are shown in Table 4:

[0120] Composition and Configuration of Kit in Table 4

[0121]

[0122] The experimental steps are as follows:

[0123] (1) Sample Preparation

[0124] Weigh 0.1 g of the functional black coffee freeze-dried powder with synergistic effect of fermented red ginseng prepared in Examples 1-3, the compound preparation of black coffee extract prepared in Comparative Example 1, and the compound preparation of black coffee extract and red ginseng powder prepared in Comparative Example 2 respectively, add 1 mL of extraction solution to each, shake for 3 min, mix evenly, centrifuge at 12,000 rpm and 4 °C for 10 min, take the supernatant, and place it on ice for later measurement.

[0125] (2) Detection on the Machine

[0126] Preheat the microplate reader for more than 30 min and adjust the wavelength to 340 nm.

[0127] Add reagents to the 96-well plate according to Table 5.

[0128] Table 5 Types of Reagents Added to the 96-Well Plate

[0129]

[0130] Calculate the ATP content according to the following formula:

[0131] Calculated based on the fresh weight of the sample: ATP content (μmol / g fresh weight) = [ΔA÷(ε×d)×V2×10 6 ÷(W×V1÷V) = 6.35×ΔA÷W;

[0132] where, ε---Molar absorptivity of NADPH is 6.3×10 3 L / mol / cm; V---Volume of the extraction solution, 1 mL;

[0133] V1---Volume of the sample, 10 μL = 0.01 mL; V2---Total reaction volume, 200 μL = 2×10 -4 L;

[0134] d---Optical path distance, 0.5 cm; Molecular weight of ATP---551.14;

[0135] W---Mass of the functional black coffee freeze-dried powder with synergistic effect of fermented red ginseng prepared in Examples 1-3, the compound preparation of black coffee extract prepared in Comparative Example 1, and the compound preparation of black coffee extract and red ginseng powder prepared in Comparative Example 2, 0.1 g.

[0136] The experimental results are as Figure 3 shown in Table 6 below.

[0137] Table 6 Results of ATP content (μmol / g fresh weight) of the test samples

[0138]

[0139] From Figure 3 Table 6, it can be seen that compared with the positive control (coffee raw material), the increase in ATP content in Examples 1, 2 and 3 is significantly enhanced, and the increase in ATP content in Example 3 is the most significant. Compared with Examples 1 - 3, the increase in ATP content in Examples 1 - 3 is more significant in Comparative Examples 1 and 2; the results of ATP content determination show that the combined preparation containing red ginseng fermentation broth prepared by the present invention can promote cells to produce more ATP content under certain concentration conditions, and the higher the concentration of red ginseng fermentation broth, the more ATP content is produced, and the body has more energy, which can better relieve fatigue.

[0140] The above are only specific embodiments of the present invention, not all embodiments. Any equivalent transformation of the technical solution of the present invention by those of ordinary skill in the art by reading the specification of the present invention is covered by the claims of the present invention.

Claims

1. A functional freeze-dried black coffee powder with synergistic effect of fermented red ginseng, characterized in that, It includes the following raw materials: coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, red ginseng fermentation broth; The mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng fermentation broth is (83 - 87):(9 - 12):(0.8 - 2):(0.5 - 1.5):(1 - 5).

2. The freeze-dried powder of functional black coffee with synergistic effect of fermented red ginseng according to claim 1, characterized in that, The mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng fermentation broth is 83:9:2:1:

5.

3. The freeze-dried powder of functional black coffee with synergistic effect of fermented red ginseng according to claim 1, characterized in that, The mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng fermentation broth is 85:9:2:1:

3.

4. The functional freeze-dried black coffee powder with synergistic effect of fermented red ginseng according to claim 1, characterized in that The mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and red ginseng fermentation broth is 87:9:2:1:

1.

5. The functional freeze-dried black coffee with synergistic effect of fermented red ginseng according to claim 1, characterized in that, The preparation method of the red ginseng fermentation broth includes the following steps: (1) Mix the red ginseng powder and water evenly, and then add an enzyme preparation for enzymatic hydrolysis; (2) Centrifuge the product after enzymatic hydrolysis in step (1), and take the supernatant for sterilization treatment; (3) Add Lactiplantibacillus plantarum and Limosilactobacillus fermentum into the fermentation device, inoculate the supernatant after sterilization treatment in step (2) into the fermentation device, seal and stir for a period of time and then let it stand for fermentation; (4) Centrifuge the fermentation product obtained in step (3) to remove cell debris, and filter the fermentation supernatant to obtain the red ginseng fermentation broth.

6. The functional freeze-dried black coffee powder with synergistic effect of fermented red ginseng according to claim 5, characterized in that, The enzyme preparation in step (1) is cellulase and pectinase; The mass ratio of the red ginseng powder, water, cellulase, and pectinase in step (1) is (1 - 2):(6 - 8):(0.05 - 0.08):(0.05 - 0.07); The temperature of the enzymatic hydrolysis in step (1) is 48°C - 52°C, and the time of the enzymatic hydrolysis is 5h - 6h; The mass of Lactiplantibacillus plantarum in step (3) is 8% - 9% of the mass of water in step (1), and the mass of Limosilactobacillus fermentum is 8% - 9% of the mass of water in step (1); The temperature of the fermentation device in step (3) is 36.5°C - 37.5°C; The stirring time in step (3) is 15 min; The fermentation time in step (3) is 16h - 24h until the pH is 3.50 - 3.

90.

7. The preparation method of the functional instant black coffee powder with synergistic effect of fermented red ginseng according to any one of claims 1-6, characterized in that It includes the following steps: (1) Mix the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate, and water to obtain a first uniformly mixed solution; (2) Mix the first uniformly mixed solution obtained in step (1), the red ginseng fermentation broth, and water to obtain a second uniformly mixed solution; (3) Add water to the second uniformly mixed solution obtained in step (2) until the sugar content is 1.1 Brix - 1.5 Brix and the pH is 4.37 - 5.37, and then filter, homogenize, sterilize, and freeze-dry to prepare the freeze-dried powder of the functional black coffee with synergistic effect of fermented red ginseng.

8. The preparation method of the functional black coffee freeze-dried powder with synergistic effect of fermented red ginseng according to claim 7, characterized in that, In step (1), the mass ratio of the coffee powder, taurine, white kidney bean extract, epigallocatechin gallate and water is (83 - 87):(9 - 12):(0.8 - 2):(0.5 - 1.5):

50.

9. The preparation method of the functional freeze-dried black coffee with synergistic effect of fermented red ginseng according to claim 7, characterized in that, In step (2), the mass ratio of the first uniformly mixed solution, red ginseng fermentation broth and water is (145 - 149):(1 - 5):

20.

10. The preparation method of the functional black coffee freeze-dried powder with synergistic effect of fermented red ginseng according to claim 7, characterized in that, In step (3), the freeze-drying is carried out in stages. The specific operation is as follows: Stage 1: Pre-freeze at a temperature of -50°C to -47°C for 5 h to 6 h; Stage 2: Pre-freeze at a temperature of -43°C to -40°C for 3 h to 4 h; Stage 3: Dry at a temperature of -30°C to -28°C for 3 h to 4 h; Stage 4: Dry at a temperature of -23°C to -20°C for 2 h to 3 h; Stage 5: Dry at a temperature of -15°C to -13°C for 2 h to 3 h; Stage 6: Dry at a temperature of -5°C to -3°C for 3 h to 4 h; Stage 7: Dry at a temperature of 8°C to 10°C for 3 h to 4 h; Stage 8: Dry at a temperature of 15°C to 17°C for 2 h to 3 h; Stage 9: Dry at a temperature of 25°C to 27°C for 2 h to 3 h; Stage 10: Dry at a temperature of 30°C to 31°C for 3 h to 4 h; Stage 11: Dry at a temperature of 35°C to 37°C for 4 h to 5 h.

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