Preparation method of rhizoma polygonati coffee

Abstract

The invention discloses a preparation method of rhizoma polygonati coffee. The preparation method comprises the following steps: cleaning and slicing 4-5-year-old polygonatum sibiricum with full tubers, performing nine-steaming and nine-drying treatment, and performing low-temperature crushing to obtain polygonatum sibiricum powder; deeply baking Arabica coffee beans at 220-240 DEG C for 18-22 minutes, cooling to room temperature, and grinding into particles to obtain coffee powder; the rhizoma polygonati powder and the coffee powder are mixed according to the weight ratio of 1: (3-5), non-dairy creamer accounting for 5%-8% of the total weight of the rhizoma polygonati powder and the coffee powder, a sweetening agent accounting for 3%-5% of the total weight of the rhizoma polygonati powder and the coffee powder and natural perfume accounting for 0.5%-1% of the total weight of the rhizoma polygonati powder and the coffee powder are added, the materials are mixed to be uniform, and a mixed material is obtained; and sterilizing the mixed material, and filling nitrogen for packaging after sterilization. The product types in the coffee market are enriched, the limitation that traditional coffee is distinguished only by coffee bean varieties, baking degrees and brewing modes is broken through, a new functional coffee branch is created by integrating traditional Chinese medicine rhizoma polygonati, and the increasingly diversified and personalized consumption requirements of consumers are met.

Description

Technical Field

[0001] This application relates to the technical field of coffee preparation, and particularly to a method for preparing polygonatum coffee. Background Art

[0002] In the current market, beverages with functions similar to polygonatum coffee are mainly divided into three categories: traditional coffee, simple mixed polygonatum coffee, and compound traditional Chinese medicine coffee. However, they all have significant limitations in terms of function, taste, cost, and production process.

[0003] As a mainstream refreshing beverage, traditional coffee relies on caffeine to stimulate the central nervous system for a short-term excitatory effect for a long time, lacking diversified health values. For example, products such as instant coffee and freshly ground coffee, although the sour and bitter flavors are regulated through the roasting process, excessive intake is likely to cause adverse reactions such as palpitations and insomnia, and is not beneficial to long-term health maintenance needs. Some products improve the taste by adding auxiliary materials such as milk and sugar, but it is difficult to break through the bottleneck of flavor homogenization and cannot meet consumers' expectations for functional and unique beverages.

[0004] Simple mixed polygonatum coffee attempts to combine traditional coffee with polygonatum, but due to the rough process, the actual effect is not good. The typical problems are the flavor conflict between polygonatum and coffee: after the polygonatum powder that has not been scientifically proportioned and synergistically processed is directly mixed into coffee, its earthy smell is easy to cover up the coffee aroma, and the burnt bitterness of coffee will also weaken the sweet and moist characteristics of polygonatum. In addition, some products only use polygonatum slices for brewing or simple decoction, and do not activate the active ingredients such as polygonatum polysaccharides and steroidal saponins through pretreatment processes such as nine-steaming and nine-sunning, enzymatic hydrolysis, and cell wall breaking, resulting in a dissolution rate of less than 30%, making it difficult to achieve the expected nourishing effect.

[0005] Compound traditional Chinese medicine coffee goes to the other extreme and attempts to increase the added value of products by adding high-cost medicinal materials such as ginseng and cordyceps, but new problems arise. For example, the compounding of multiple medicinal materials requires independent completion of processes such as decoction, concentration, and spray drying. The process chain is long and energy consumption is high, and the production time for a single batch is long. The complex raw material processing process not only raises the terminal selling price, but also reduces the palatability due to the mixed flavors of multiple medicinal materials, which instead hinders market popularity. Summary of the Invention

[0006] The embodiments of this application solve the problems raised in the background art by providing a method for preparing polygonatum coffee.

[0007] The embodiments of this application provide a method for preparing polygonatum coffee, including:

[0008] S1: After cleaning and slicing polygonatum with a growth period of 4 - 5 years and plump tubers, perform nine-steaming and nine-sunning treatments and then pulverize at low temperature to obtain polygonatum powder;

[0009] S2: Deep roast Arabica coffee beans at 220 - 240 °C for 18 - 22 minutes. After cooling to room temperature, grind them into particles to obtain coffee powder;

[0010] S3: Mix the polygonatum powder and the coffee powder at a weight ratio of 1:(3 - 5), and add 5% - 8% of non-dairy creamer, 3% - 5% of sweetener, and 0.5% - 1% of natural flavor based on the total weight of the polygonatum powder and the coffee powder. Mix evenly to obtain a mixed material;

[0011] S4: Sterilize the mixed material and then fill it with nitrogen and seal it.

[0012] In a possible implementation, step S1 includes:

[0013] S11: Wash and slice polygonatum with 4 - 5 years of growth and plump tubers to obtain polygonatum slices;

[0014] S12: Place the polygonatum slices in a steamer and steam them over water for 2 - 3 hours, then place them in the sun to dry until the moisture content is 20% - 30%;

[0015] S13: Repeat the steaming and drying steps nine times to obtain the first polygonatum;

[0016] S14: Grind the first polygonatum at low temperature to 100 - 200 mesh to obtain polygonatum powder.

[0017] In a possible implementation, step S11 includes: Wash polygonatum with 4 - 5 years of growth, plump tubers and no diseases and pests with running water to remove surface sediment and impurities, and then cut the polygonatum into slices with a thickness of 0.5 - 1 cm to obtain polygonatum slices.

[0018] In a possible implementation, in step S3, the mixing ratio of the polygonatum powder and the coffee powder is 1:4, the addition amount of the non-dairy creamer is 6% of the total weight of the polygonatum powder and the coffee powder, the addition amount of the sweetener is 4% of the total weight of the polygonatum powder and the coffee powder, and the addition amount of the natural flavor is 0.5% of the total weight of the polygonatum powder and the coffee powder.

[0019] In a possible implementation, the sweetener is xylitol or natural honey, and the natural flavor is cinnamon powder or vanilla extract.

[0020] In a possible implementation, in step S3, use a three-dimensional mixer to fully mix the polygonatum powder, coffee powder, non-dairy creamer, sweetener, and natural flavor, and the mixing time is 30 - 40 minutes.

[0021] In a possible implementation, in step S4, the sterilization treatment of the mixed material includes:

[0022] The mixed materials are sterilized by irradiation, and the irradiation sterilization dose is controlled at 5-10 kGy.

[0023] In a possible implementation manner, in step S4, the sterilization treatment of the mixed materials includes:

[0024] The mixed materials are sterilized by high-temperature short-time sterilization technology, the sterilization temperature is 135-140 °C, and after maintaining for 3-5 seconds, they are rapidly cooled.

[0025] In a possible implementation manner, in step S4, the sterilized mixed materials are packaged with nitrogen filling and are filled into aluminum foil composite bags or sealed cans.

[0026] In a possible implementation manner, the polygonatum sibiricum in step S1 is polygonatum sibiricum from Yunnan or Guizhou production areas, and its polygonatum polysaccharide content ≥ 2.8 mg / g;

[0027] The arabica coffee beans in step S2 are coffee beans from Brazil or Colombia production areas, and their chlorogenic acid content ≥ 2.8 mg / g.

[0028] One or more technical solutions provided in the embodiments of the present application have at least the following technical effects:

[0029] This application uses a unique nine-steaming and nine-sunning process to process polygonatum sibiricum, endowing it with a unique sweet flavor, and skillfully integrating it with the mellow aroma emitted by deeply roasted arabica coffee beans to create an unprecedented new taste experience. Evaluated by a professional sensory evaluation panel organizing 100 subjects, 85% of the people think that the flavor of polygonatum sibiricum coffee is unique. Compared with traditional coffee, its flavor complexity score has increased by 2.5 points (out of 10 points), and the taste richness has been significantly improved. Although the procurement cost of polygonatum sibiricum is slightly higher than that of some ordinary coffee additives, by optimizing the raw material ratio and using a ratio of polygonatum sibiricum powder to coffee powder of 1:(3-5), while ensuring the unique flavor and health preservation effect of the product, the raw material cost per kilogram of the product only increases by about 5-8 yuan, showing an obvious cost advantage compared with the same type of health care drinks in the market. The innovative mixing and sterilization packaging process of this application simplifies the production process, improves production efficiency, is conducive to large-scale production to meet market demand, and the nitrogen filling packaging can also prevent the product from oxidizing and deteriorating, maintaining the stability of flavor and quality. Against the background of the current improvement of consumers' health awareness and the increasing demand for diversified drinks, the polygonatum sibiricum coffee prepared by the preparation method of this application combines deliciousness and health preservation effects. It can not only meet the exploration enthusiasm of coffee lovers for new flavors, but also provide a new choice for people who pay attention to health preservation, effectively expanding the market space. In the highly competitive drink market, polygonatum sibiricum coffee forms a differential competition with traditional coffee and other drinks with its unique formula and innovative concept. Given that there are few similar functional coffee products in the current market, it is expected to quickly occupy the market share and enhance the competitiveness of the enterprise. This application combines the health preservation effect of polygonatum sibiricum with the refreshing property of coffee to develop an innovative drink that not only meets consumers' pursuit of delicious drinks, but also can play a role in health care to a certain extent. For example, it provides a daily drink for busy office workers that can quickly refresh them and help regulate the body function and relieve fatigue. At the same time, this application enriches the product types in the coffee market, breaks through the limitations of traditional coffee that is simply distinguished by coffee bean varieties, roasting degrees and brewing methods, and creates a new branch of functional coffee by integrating the Chinese medicinal material polygonatum sibiricum, meeting the increasingly diversified and personalized consumption needs of consumers and injecting new vitality into the development of the coffee industry. In addition, on the basis of improving the taste and health care function, this application optimizes the production process, improves production efficiency, reduces production costs, and also improves the added value and market competitiveness of the product through innovative packaging and marketing methods, creating greater economic and social benefits for the enterprise. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the technical solutions in the embodiments of this application, the following will briefly introduce the drawings required for the description of the embodiments of this application. Obviously, the drawings in the following description are some embodiments of this application. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0031] Figure 1 Flow chart of the preparation method of polygonatum coffee according to the embodiment of the present application. Specific embodiments

[0032] The following will clearly and completely describe the technical solutions in the embodiments of the present application with reference to the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments in the present application without creative efforts shall fall within the scope of protection of the present application.

[0033] In the description of the embodiments of the present application, it should be noted that the orientation or positional relationship indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the embodiments of the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation to the present application. The terms "first", "second", "third" are only used for descriptive purposes and cannot be construed as indicating or implying relative importance. In addition, the terms "installation", "connection", "connection" should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium, and it can be the communication inside two elements. For those of ordinary skill in the art, the specific meanings of the above terms in the embodiments of the present application can be understood according to specific situations.

[0034] The embodiment of the present application provides a preparation method of polygonatum coffee, as Figure 1 shown. The preparation method includes steps S1 to S4:

[0035] S1: Wash and slice polygonatum that is 4 - 5 years old and has plump tubers, then perform the process of steaming and drying nine times, and then crush it at a low temperature to obtain polygonatum powder.

[0036] It should be noted that currently, most coffee products on the market are mainly made by grinding and brewing pure coffee beans. Even if there are additives, they are only limited to conventional creamer, sugar, etc., and their functions are relatively single, only meeting the needs of consumers to refresh themselves and the basic taste. At the same time, products related to Polygonatum sibiricum mainly exist in the form of traditional Chinese medicine decoction pieces, extracts or simple health products of Polygonatum sibiricum, lacking innovative integration with daily beverages. However, Polygonatum sibiricum is rich in various components beneficial to the human body, such as Polygonatum sibiricum polysaccharide, steroidal saponins, etc. Among them, Polygonatum sibiricum polysaccharide has significant effects such as enhancing immunity, antioxidant, and hypoglycemic effects. Some studies have shown that in an 8-week mouse experiment, the experimental group of mice was fed with feed containing Polygonatum sibiricum extract, while the control group was fed with ordinary feed. The results showed that the activity of superoxide dismutase (SOD) in the serum of the experimental group of mice increased by 30%, and the content of malondialdehyde (MDA) decreased by 25%, which fully indicates that the antioxidant effect of Polygonatum sibiricum is very prominent. If Polygonatum sibiricum is incorporated into coffee, consumers can not only enjoy the unique flavor of coffee to refresh themselves, but also gain health benefits such as relieving fatigue and enhancing immunity, effectively making up for the shortcoming of traditional coffee in terms of health effects.

[0037] S2: Deep roast Arabica coffee beans at 220 - 240 °C for 18 - 22 minutes, and grind them into particles after cooling to room temperature to obtain coffee powder.

[0038] S3: Mix Polygonatum sibiricum powder and coffee powder in a weight ratio of 1:(3 - 5), add 5% - 8% of non-dairy creamer, 3% - 5% of sweetener, and 0.5% - 1% of natural flavor based on the total weight of Polygonatum sibiricum powder and coffee powder, and mix evenly to obtain a mixed material.

[0039] It should be noted that non-dairy creamer increases the smooth taste of the beverage; the sweetener can not only adjust the sweetness but also be relatively healthy and suitable for different people; the natural flavor further enriches the flavor level.

[0040] S4: Sterilize the mixed material, and then fill it with nitrogen and seal it.

[0041] Furthermore, filling with nitrogen and sealing can expel the oxygen in the package, prevent the product from oxidizing and deteriorating, extend the shelf life, and enable the product to have a shelf life of 12 - 18 months at room temperature.

[0042] It should be noted that the present application uses a unique nine-steaming and nine-drying process to process Polygonatum odoratum, giving it a unique sweet flavor, and cleverly blending it with the mellow aroma of deep-roasted Arabica coffee beans to create an unprecedented new taste experience. After evaluation by a professional sensory evaluation team of 100 subjects, 85% of people believed that Polygonatum odoratum coffee has a unique flavor. Compared with traditional coffee, its flavor complexity score increased by 2.5 points (out of 10 points), and the richness of the taste was significantly improved. Although the purchase cost of Polygonatum odoratum is slightly higher than that of some ordinary coffee additives, by optimizing the raw material ratio and adopting a 1: (3-5) ratio of Polygonatum odoratum powder to coffee powder, while ensuring the unique flavor and health-preserving effect of the product, the raw material cost per kilogram of the product is only increased by about 5-8 yuan, which is significantly more cost-effective than similar health drinks on the market. The innovative mixing, blending and sterilization packaging process of the present application simplifies the production process, improves production efficiency, and is conducive to large-scale production to meet market demand. Nitrogen-filled packaging can also prevent product oxidation and deterioration, and maintain stable flavor and quality. Under the background of the current consumer health awareness and the growing demand for diversified beverages, the Huangjing coffee prepared by the preparation method of this application combines deliciousness and health-preserving effects, which can not only satisfy the enthusiasm of coffee lovers to explore new flavors, but also provide new choices for people who pay attention to health preservation, and effectively expand the market space. In the fiercely competitive beverage market, Huangjing coffee forms differentiated competition with traditional coffee and other beverages with its unique formula and innovative concept. In view of the fact that there are few similar functional coffee products on the market, it is expected to quickly occupy the market share and enhance the competitiveness of enterprises. This application combines the health-preserving effect of Huangjing with the refreshing and refreshing characteristics of coffee to develop an innovative beverage that not only satisfies consumers' pursuit of delicious drinks, but also plays a role in health preservation to a certain extent, such as providing busy office workers with daily drinks that can quickly refresh, regulate body functions and relieve fatigue. At the same time, this application enriches the product types in the coffee market, breaks through the limitations of traditional coffee that is simply distinguished by coffee bean varieties, roasting degree and brewing methods, and creates a new branch of functional coffee by integrating Chinese medicinal materials Huangjing to meet consumers' increasingly diversified and personalized consumer needs, injecting new vitality into the development of the coffee industry. In addition, on the basis of improving taste and health functions, this application optimizes the production process, improves production efficiency, reduces production costs, and increases product added value and market competitiveness through innovative packaging and marketing methods, creating greater economic and social benefits for the company.

[0043] In the embodiment of the present application, step S1 includes:

[0044] S11: Wash and slice 4-5 year old Polygonatum sibiricum with full tubers to obtain Polygonatum sibiricum slices.

[0045] S12: Steam the polygonatum slices in a steamer for 2-3 hours, and then dry them in the sun until the moisture content is 20-30%.

[0046] S13: Repeat the steaming and sun-drying steps nine times to obtain the first polygonatum sibiricum.

[0047] S14: Grind the first polygonatum sibiricum at a low temperature to 100 - 200 mesh to obtain polygonatum sibiricum powder.

[0048] It should be noted that in this application, by precisely selecting polygonatum sibiricum that is 4 - 5 years old and has plump tubers, and through cleaning and slicing treatments, a good foundation is laid for subsequent processes. The polygonatum sibiricum slices are steamed in water for 2 - 3 hours and then sun-dried, and the water content is strictly controlled at 20 - 30%. This process can not only effectively remove the dryness of polygonatum sibiricum, but also promote the full transformation and fusion of the active ingredients in polygonatum sibiricum, enhancing its nutritional value and medicinal efficacy. Repeating the steaming and sun-drying steps nine times, this unique nine-steaming and nine-sun-drying process further enhances the sweet flavor of polygonatum sibiricum, making its flavor more mellow and unique. At the same time, it maximally retains various beneficial components in polygonatum sibiricum, such as polygonatum polysaccharide, etc., endowing the product with significant health care effects. Finally, grinding the first polygonatum sibiricum at a low temperature to 100 - 200 mesh to obtain polygonatum sibiricum powder, the low-temperature grinding method avoids the destruction of the active ingredients of polygonatum sibiricum by high temperature, ensures the quality and activity of polygonatum sibiricum powder, and the fine particle size is also conducive to the subsequent full and uniform mixing with raw materials such as coffee powder, thus providing a key guarantee for finally preparing polygonatum sibiricum coffee with a unique flavor and health care effects.

[0049] In the embodiment of this application, step S11 includes: using flowing clean water to wash polygonatum sibiricum that is 4 - 5 years old, has plump tubers and no diseases and pests to remove the surface sediment and impurities, and then cutting the polygonatum sibiricum into slices with a thickness of 0.5 - 1 cm to obtain polygonatum sibiricum slices.

[0050] It should be noted that in step S11, carefully selecting polygonatum sibiricum that is 4 - 5 years old, has plump tubers and no diseases and pests as raw materials ensures the quality and safety of the product from the source, avoids the possible residue of harmful substances brought by diseases and pests, and lays a foundation for processing high-quality polygonatum sibiricum powder later. Using flowing clean water to wash polygonatum sibiricum can effectively remove the sediment and impurities attached to its surface, reduce the influence of impurities on the subsequent processes and the taste and quality of the product, and ensure the purity of polygonatum sibiricum. Cutting the polygonatum sibiricum into slices with a thickness of 0.5 - 1 cm, this appropriate slice thickness not only facilitates the subsequent steaming and sun-drying processes, enables the polygonatum sibiricum to be heated or exposed to light more evenly during processing, ensures the full transformation and release of active ingredients, but also is conducive to obtaining a more delicate and uniform polygonatum sibiricum powder more efficiently during low-temperature grinding, enhancing the performance of the polygonatum sibiricum flavor and efficacy in the final polygonatum sibiricum coffee product, and bringing consumers a drinking experience with a unique flavor and health value.

[0051] In the embodiment of the present application, in step S3, the mixing ratio of polygonatum sibiricum powder to coffee powder is 1:4, the addition amount of non-dairy creamer is 6% of the total weight of polygonatum sibiricum powder and coffee powder, the addition amount of sweetener is 4% of the total weight of polygonatum sibiricum powder and coffee powder, and the addition amount of natural flavor is 0.5% of the total weight of polygonatum sibiricum powder and coffee powder.

[0052] In the embodiment of the present application, the sweetener is xylitol or natural honey, and the natural flavor is cinnamon powder or vanilla extract.

[0053] It should be noted that when xylitol or natural honey is selected as the sweetener, xylitol has low calories, a sweetness similar to sucrose, and does not cause large fluctuations in blood sugar. It can not only add an appropriate sweetness to polygonatum coffee to meet consumers' demand for sweetness, but also conform to the current trend of healthy diet, and is suitable for diabetic patients and people who pay attention to low-sugar diet; natural honey is rich in various nutrients, which can not only bring a natural and sweet taste, but also further enrich the nutritional value of the product, complementing the health-preserving effects of polygonatum and coffee. When cinnamon powder or vanilla extract is used as the natural flavor, cinnamon powder has a unique warm aroma, which can add a special flavor layer to the coffee, and it also has certain medicinal value, such as promoting blood circulation, etc.; vanilla extract endows the coffee with a strong vanilla aroma, making the overall aroma more rich and charming, and enhancing the sensory attraction of the product. The combined use of these sweeteners and natural flavors not only improves the taste and flavor of polygonatum coffee, but also takes into account health and nutrition, meets the dual pursuits of different consumers for taste and health, and enhances the competitiveness of the product in the market.

[0054] In the embodiment of the present application, in step S3, a three-dimensional mixer is used to fully mix polygonatum sibiricum powder, coffee powder, non-dairy creamer, sweetener, and natural flavor, and the mixing time is 30 - 40 minutes.

[0055] It should be noted that in step S3 of the embodiment of the present application, by virtue of the unique three-dimensional space movement characteristics of the three-dimensional mixer, each material can be turned and fully blended in all directions and at multiple levels during the mixing process, so as to ensure their uniform dispersion and deep fusion, effectively avoiding the problem of local component enrichment or deficiency. In this way, each polygonatum coffee product can have a stable and consistent unique flavor, excellent taste and health-preserving effect, greatly improving the stability of product quality and the consistency of consumer experience, providing a solid guarantee for the product to gain an advantage in the market competition, and ensuring that each pack of polygonatum coffee can have a consistent quality and taste.

[0056] In the embodiment of the present application, in step S4, the mixed material is sterilized, including:

[0057] The mixed material is sterilized by irradiation sterilization, and the irradiation sterilization dose is controlled at 5 - 10 kGy, which can not only effectively kill microorganisms, but also minimize the adverse effects on the nutritional components and flavor of the product.

[0058] In the embodiment of the present application, in step S4, the sterilization treatment of the mixed material includes:

[0059] The mixed material is sterilized by using the high-temperature instantaneous sterilization technology. The sterilization temperature is 135 - 140 °C, and it is rapidly cooled after maintaining for 3 - 5 seconds.

[0060] It should be noted that by adopting this high-temperature instantaneous sterilization method in the present application, the microorganisms in the mixed material can be effectively killed, ensuring the hygienic safety of the product, and thus extending the shelf life of the product.

[0061] In the embodiment of the present application, in step S4, the sterilized mixed material is filled with nitrogen and packaged in an aluminum foil composite bag or a sealed canned container.

[0062] It should be noted that in step S4, filling the sterilized mixed material with nitrogen and packaging it in an aluminum foil composite bag or a sealed canned container brings significant technical effects in many aspects. The nitrogen filling packaging can effectively isolate oxygen, preventing the components such as polygonatum and coffee in the mixed material from deteriorating in flavor and losing nutrients due to oxidation, and maximizing the retention of the unique flavor and health preservation effects of the product; the aluminum foil composite bag and the sealed canned container have good sealing and light-shielding properties, which can further block the influence of external light, moisture and other factors on the product, prevent the product from getting damp and deteriorating, and extend the shelf life of the product; at the same time, this packaging method can also effectively reduce the pollution risk of the product during storage and transportation, ensuring that each pack or can of polygonatum coffee maintains a stable quality and consistent taste when it reaches the hands of consumers, providing consumers with a safe, high-quality and delicious beverage experience, and enhancing the competitiveness of the product in the market.

[0063] In the embodiment of the present application, the polygonatum in step S1 is polygonatum from Yunnan or Guizhou production areas, and its polygonatum polysaccharide content ≥ 2.8 mg / g.

[0064] The Arabica coffee beans in step S2 are coffee beans from Brazil or Colombia production areas, and their chlorogenic acid content ≥ 2.8 mg / g.

[0065] It should be noted that in the embodiments of the present application, polygonatum from Yunnan or Guizhou producing areas with a polygonatum polysaccharide content of ≥2.8 mg / g is selected as the raw material for step S1. The polygonatum bred under the unique geographical and climatic conditions of these producing areas has excellent quality. The high content of polygonatum polysaccharides endows it with more significant nourishing and health-preserving effects, giving polygonatum coffee higher nutritional value. At the same time, Arabica coffee beans from Brazil or Colombia producing areas with a chlorogenic acid content of ≥2.8 mg / g are used as the raw material for step S2. The coffee beans from these producing areas have unique flavors and excellent quality. The high chlorogenic acid content not only brings a fresh and slightly bitter taste but also has certain health benefits such as antioxidant properties. The combination of the two enhances the overall quality and taste of polygonatum coffee while further strengthening the health care characteristics of the product, meeting the consumer demand for beverages that combine health and deliciousness and enhancing the competitiveness of the product in the market.

[0066] Example 1 (Ratio of polygonatum powder to coffee powder is 1:3)

[0067] Step S1: Select 5-year-old polygonatum from Yunnan with plump tubers and no pests or diseases, and rinse it with running water for 5 minutes to remove surface impurities. After draining the water, cut it into thin slices with a thickness of 0.8 ± 0.1 cm to obtain polygonatum slices. Subsequently, place the polygonatum slices in a steamer and steam them for 3 hours over water, then take them out and place them in the sun to dry until the water content drops to 20%. Repeat the above steaming and drying steps nine times to obtain the first polygonatum. Finally, pulverize the first polygonatum at low temperature to a fine powder of 200 mesh to obtain polygonatum powder.

[0068] Step S2: Select deeply roasted Arabica coffee beans from Brazil, roast them deeply at 230°C for 20 minutes, and after cooling them to room temperature, grind them into medium-fine powder to obtain coffee powder.

[0069] Step S3: Mix the polygonatum powder and coffee powder according to a weight ratio of 1:3, and at the same time add 5% non-dairy creamer, 3% xylitol, and 0.5% vanilla essence based on the total weight of the polygonatum powder and coffee powder. Use a three-dimensional mixer to fully mix the polygonatum powder, coffee powder, non-dairy creamer, xylitol, and vanilla essence for 30 minutes to ensure uniform mixing and obtain the mixed material.

[0070] Step S4: Use high-temperature short-time sterilization technology to sterilize the mixed material. The sterilization temperature is set at 135°C, and after maintaining for 4 seconds, it is quickly cooled. The sterilized mixed material is packaged with nitrogen filling and put into an aluminum foil composite bag.

[0071] Example 2 (Ratio of polygonatum powder to coffee powder is 1:4)

[0072] Step S1: The operation is the same as that of step S1 in Example 1. Select 5-year-old polygonatum from Yunnan with plump tubers and no pests or diseases, and obtain polygonatum powder through processes such as rinsing, slicing, steaming, drying, repeated steaming and drying, and low-temperature pulverization.

[0073] Step S2: Similarly select dark-roasted Arabica coffee beans produced in Brazil, conduct dark roasting, cooling, and grinding to obtain coffee powder.

[0074] Step S3: Mix polygonatum powder and coffee powder at a weight ratio of 1:4, and add 5% non-dairy creamer, 3% xylitol, and 0.5% vanilla extract based on the total weight of polygonatum powder and coffee powder. Use a three-dimensional mixer to mix well for 30 minutes to obtain a uniformly mixed mixture.

[0075] Step S4: Adopt the same high-temperature short-time sterilization technology as in Example 1 to sterilize the mixture. The sterilization temperature is 135°C, keep for 4 seconds and then quickly cool, and then conduct nitrogen filling packaging and put it into an aluminum foil composite bag.

[0076] Example 3 (Ratio of polygonatum powder to coffee powder 1:5)

[0077] Step S1: The operation process is the same as that of Step S1 in Example 1 and Example 2 to obtain polygonatum powder.

[0078] Step S2: Select dark-roasted Arabica coffee beans produced in Brazil, and make coffee powder through roasting, cooling, and grinding.

[0079] Step S3: Mix polygonatum powder and coffee powder at a weight ratio of 1:5, add 5% non-dairy creamer, 3% xylitol, and 0.5% vanilla extract based on the total weight of polygonatum powder and coffee powder, use a three-dimensional mixer to mix well for 30 minutes to obtain a uniformly mixed mixture.

[0080] Step S4: Adopt high-temperature short-time sterilization technology to sterilize the mixture at 135°C for 4 seconds and then quickly cool, and then conduct nitrogen filling packaging and put it into an aluminum foil composite bag.

[0081] Test indicators and methods: Sensory evaluation: Form a professional sensory evaluation group consisting of 100 people to evaluate the product from 5 dimensions: aroma, bitterness, sweetness, coordination, and aftertaste, with a full score of 10 points for each dimension.

[0082] Content of active ingredients: Use a high-performance liquid chromatograph to determine the contents of polygonatum polysaccharide and chlorogenic acid in the product.

[0083] Test results

[0084] Test results of Example 1: Sensory evaluation: Aroma 8.2 points, bitterness 7.0 points, sweetness 7.5 points, coordination 6.5 points, aftertaste 7.0 points.

[0085] Content of active ingredients: The content of polygonatum polysaccharide is 3.2 mg / g, and the content of chlorogenic acid is 2.8 mg / g.

[0086] Test results of Implementation 2: Sensory scores: aroma 8.5 points, bitterness 7.5 points, sweetness 7.8 points, coordination 8.0 points, aftertaste 8.0 points.

[0087] Active ingredients: The content of polygonatum polysaccharide is 3.0 mg / g, and the content of chlorogenic acid is 2.9 mg / g.

[0088] Test results of Implementation 3: Sensory scores: aroma 8.0 points, bitterness 8.0 points, sweetness 7.2 points, coordination 7.0 points, aftertaste 7.5 points.

[0089] Content of active ingredients: The content of polygonatum polysaccharide is 2.8 mg / g, and the content of chlorogenic acid is 3.0 mg / g.

[0090] Comprehensive evaluation of the examples

[0091] Example 1: The aroma of polygonatum is relatively prominent, but there are deficiencies in flavor coordination, and it is more suitable for consumers who prefer the flavor of polygonatum.

[0092] Example 2: The aroma fusion reaches the best state, the content of active ingredients remains balanced, and the comprehensive score is the highest among the three examples, which is the preferred solution for this test.

[0093] Example 3: The coffee flavor dominates and is more suitable for traditional coffee lovers.

[0094] In this test, different ratios of polygonatum powder to coffee powder (1:3, 1:4, 1:5) were set, and their sensory scores and the content of active ingredients were tested and analyzed. The results show that when the ratio of polygonatum powder to coffee powder is 1:4, the polygonatum coffee can achieve a better balance in terms of flavor and taste and the content of active ingredients. This result provides a strong basis for the further optimization of the product and helps to develop a polygonatum coffee product that better meets the market demand and has better quality.

[0095] The various embodiments in this specification are described in a progressive manner. For the same or similar parts between the various embodiments, reference can be made to each other. The key point of each embodiment is to illustrate the differences from other embodiments.

[0096] The above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit the present application; although the present application has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the present application.

Claims

1. A preparation method of polygonatum coffee, characterized in that, Including: S1: Wash, slice the polygonatum sibiricum of 4 - 5 years old with plump tubers, then carry out the process of steaming nine times and drying nine times, and then crush it at low temperature to obtain polygonatum sibiricum powder; S2: Deeply roast the arabica coffee beans at 220 - 240 °C for 18 - 22 minutes, cool to room temperature and then grind them into particles to obtain coffee powder; S3: Mix the polygonatum sibiricum powder and the coffee powder according to the weight ratio of 1:(3 - 5), add 5% - 8% of non-dairy creamer, 3% - 5% of sweetener, 0.5% - 1% of natural flavor based on the total weight of the polygonatum sibiricum powder and the coffee powder, and mix evenly to obtain a mixed material; S4: Sterilize the mixed material, and after sterilization, fill it with nitrogen and seal it.

2. The preparation method of the polygonatum coffee according to claim 1, characterized in that, Step S1 includes: S11: Wash and slice the polygonatum sibiricum of 4 - 5 years old with plump tubers to obtain polygonatum sibiricum slices; S12: Put the polygonatum sibiricum slices into a steamer and steam them over water for 2 - 3 hours, then place them in the sun to dry until the moisture content is 20% - 30%; S13: Repeat the steaming and drying steps nine times to obtain the first polygonatum sibiricum; S14: Crush the first polygonatum sibiricum at low temperature to 100 - 200 meshes to obtain polygonatum sibiricum powder.

3. The preparation method of the polygonatum coffee according to claim 2, wherein Step S11 includes: Wash the polygonatum sibiricum of 4 - 5 years old with plump tubers and no diseases and pests with flowing clean water to remove the surface sediment and impurities, and then cut the polygonatum sibiricum into thin slices with a thickness of 0.5 - 1 cm to obtain polygonatum sibiricum slices.

4. The preparation method of the polygonatum coffee according to claim 1, characterized in that, In step S3, the mixing ratio of the polygonatum sibiricum powder and the coffee powder is 1:4, the addition amount of the non-dairy creamer is 6% of the total weight of the polygonatum sibiricum powder and the coffee powder, the addition amount of the sweetener is 4% of the total weight of the polygonatum sibiricum powder and the coffee powder, and the addition amount of the natural flavor is 0.5% of the total weight of the polygonatum sibiricum powder and the coffee powder.

5. The preparation method of the polygonatum coffee according to claim 4, characterized in that, The sweetener is xylitol or natural honey, and the natural flavor is cinnamon powder or vanilla extract.

6. The preparation method of the polygonatum coffee according to claim 1, characterized in that, In step S3, use a three-dimensional mixer to fully mix the polygonatum sibiricum powder, coffee powder, non-dairy creamer, sweetener, and natural flavor, and the mixing time is 30 - 40 minutes.

7. The preparation method of polygonatum coffee according to claim 1, characterized in that In step S4, the sterilization treatment of the mixed material includes: Sterilize the mixed material by irradiation sterilization, and control the irradiation sterilization dose at 5 - 10 kGy.

8. The preparation method of the polygonatum coffee according to claim 1, characterized in that, In step S4, the sterilization treatment of the mixed material includes: Sterilize the mixed material by high-temperature short-time sterilization technology, the sterilization temperature is 135 - 140 °C, keep it for 3 - 5 seconds and then quickly cool it.

9. The preparation method of the polygonatum coffee according to claim 1, characterized in that, In step S4, the sterilized mixed material is filled with nitrogen and packaged, and is packed into an aluminum foil composite bag or a sealed canned container.

10. The preparation method of polygonatum sibiricum coffee according to claim 1, characterized in that The polygonatum sibiricum in step S1 is from Yunnan or Guizhou production areas, and its polygonatum polysaccharide content ≥ 2.8 mg / g; The arabica coffee beans in step S2 are from Brazil or Colombia production areas, and its chlorogenic acid content ≥ 2.8 mg / g.

Images