Cheese coffee and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses cheese coffee and a preparation method thereof. The preparation method of the cheese coffee comprises the following steps: uniformly mixing the coffee powder, the low-fat milk powder, the cheese powder, the mint powder, the functional extract and the probiotics in a high-efficiency mixer to form mixed powder, stirring and mixing the mixed powder with water, and freeze-drying to obtain the cheese coffee, the functional extract is prepared by taking bananas and chicory roots as raw materials and performing enzymolysis extraction through a compound enzyme and an accelerant, and the probiotics are prepared by embedding bifidobacterium and lactobacillus acidophilus through modified beta-cyclodextrin. The cheese coffee prepared by the invention is rich in fragrance, mellow and not sweet and greasy in taste, low in calorie and small in irritation to gastrointestinal tracts, and has a wide market prospect.

Description

Technical Field

[0001] This application relates to the technical field of food processing, and more specifically, it relates to a cheese coffee and its preparation method. Background Art

[0002] Coffee is a widely popular beverage. Caffeine in coffee can stimulate the cerebral cortex and central nervous system. Drinking coffee in moderation can refresh the mind, improve concentration and work efficiency. Coffee also contains various antioxidant substances, such as phenolic compounds, chlorogenic acid, etc., which help reduce the risk of certain diseases, such as cardiovascular diseases, Parkinson's disease and diabetes. Coffee is deeply loved by consumers because of its unique flavor and refreshing effect, and has become an indispensable daily beverage for many people.

[0003] However, some components in coffee can cause certain irritation to the gastrointestinal tract. Long-term and excessive drinking may irritate the gastric mucosa, causing gastrointestinal problems, such as stomachache, flatulence, indigestion and other discomforts. Cheese coffee is a creative beverage that combines the richness and mellowness of cheese with the mellow bitterness of coffee. However, existing cheese coffee has problems such as insufficient aroma and strong greasiness, and cheese coffee is high in fat and calories, making it difficult to balance health and flavor. With the continuous improvement of consumers' requirements for coffee quality and taste, and the increasing attention to health, there is an urgent need to develop a cheese coffee with both health benefits and good flavor. Therefore, this application proposes a cheese coffee and its preparation method, which can not only reduce the irritation to the gastrointestinal tract, but also has the advantages of low calories and good flavor. Summary of the Invention

[0004] In order to solve the problems in the prior art that cheese coffee can cause irritation to the gastrointestinal tract, poor flavor and high calories, this application provides a cheese coffee and its preparation method.

[0005] In the first aspect, this application provides a preparation method of cheese coffee, which specifically includes the following steps: Put coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotics into a high-efficiency mixer and mix evenly to form a mixed powder. Mix the mixed powder evenly with water and then freeze-dry to obtain cheese coffee.

[0006] Preferably, the mass ratio of the coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotics is 10:3:4:1:1 - 2:0.2 - 0.6.

[0007] Preferably, the amount of water used is 1.5 times the mass of the mixed powder.

[0008] Preferably, the functional extract is prepared by the following method: (1) Cut bananas and chicory roots into sections, add water to make a pulp, and filter with a gauze to obtain a primary extract; (2) Add a complex enzyme and a promoter to the initial extract, stir and mix, heat up to inactivate the enzyme, and then add an ethanol solution with a mass concentration of 60%-80% under stirring, let it stand, and centrifuge and dry to obtain the functional extract.

[0009] Preferably, in the step (1), the mass ratio of banana, chicory root and water is 2:1 - 2:10.

[0010] Preferably, in the step (2), the mass ratio of the initial extract, the complex enzyme and the promoter is 10:2 - 4:1 - 2.

[0011] Preferably, the complex enzyme in the step (2) is composed of cellulase and pectinase mixed in a mass ratio of 1:2.

[0012] Preferably, the promoter in the step (2) is composed of sorbitol, lecithin and tea polyphenols mixed in a mass ratio of 3 - 5:1 - 3:2.

[0013] Preferably, the probiotic is prepared by the following method: 1) Inoculate Bifidobacterium and Lactobacillus acidophilus into a culture medium and culture for 24 - 48 h, centrifuge to collect the bacterial cells, wash them with sterile physiological saline, and then resuspend the bacterial cells with sterile physiological saline to obtain a bacterial solution; 2) Dissolve the modified β-cyclodextrin in water (the amount of water is 10 times the mass of the modified β-cyclodextrin) to form a modified β-cyclodextrin solution, stir and mix the bacterial solution with the modified β-cyclodextrin solution, adjust the pH value to neutral, and freeze-dry to obtain the probiotic.

[0014] Preferably, in the step 2), the mass ratio of the bacterial solution to the modified β-cyclodextrin solution is 1:1.5.

[0015] Preferably, the modified β-cyclodextrin in the step 2) is prepared by the following method: S1: Stir and mix β-cyclodextrin, tannic acid and an ethanol solution with a mass concentration of 50%, then add catechin and citric acid and stir and mix, adjust the pH value to neutral to obtain a functional substance solution; S2: Stir and mix pullulan polysaccharide with water, then add sodium gluconate and citric acid, and continue to stir and mix to obtain a modified pullulan polysaccharide solution; S3: Under stirring, add the modified pullulan polysaccharide solution to the functional substance solution, stir and mix, and dry to obtain the modified β-cyclodextrin.

[0016] Preferably, in the step S1, the mass ratio of β-cyclodextrin, tannic acid, ethanol solution, catechin and citric acid is 1 - 3:0.1:10:2 - 3:0.5 - 1.

[0017] Preferably, in the step S2, the mass ratio of pullulan, water, sodium gluconate, and citric acid is 1:10:1-2:0.5.

[0018] Preferably, in the step S3, the mass ratio of the functional material solution to the modified pullulan solution is 1-3:1.

[0019] In a second aspect, the present application provides a cheese coffee prepared by the above method.

[0020] In summary, the present application has the following beneficial effects: 1. The present application adopts a reasonable combination of raw materials and preparation process. The various raw materials interact with each other, making the prepared cheese coffee rich in aroma, mellow in taste without being overly sweet, with little irritation to the gastrointestinal tract, low in calories, having both flavor and health benefits, and a small burden for long-term consumption.

[0021] 2. The present application uses bananas and chicory as raw materials to prepare functional extracts. Pectin in bananas can form a viscous protective film on the surface of the gastrointestinal mucosa, and inulin in chicory can regulate the balance of intestinal flora and enhance the intestinal barrier function. The two work together. On the one hand, they can protect the gastrointestinal tract from both inside and outside, synergistically maintaining normal gastrointestinal motility and preventing gastrointestinal motility disorders caused by coffee stimulation. On the other hand, pectin can bind to fat in the intestine to form a complex that is not easily absorbed, thereby reducing the absorption of fat in cheese and reducing calorie intake. Inulin can reduce the deposition of fat in the body's intestinal flora. The two play a synergistic role in reducing fat absorption and deposition, helping to reduce the high calories of cheese coffee. When performing complex enzyme hydrolysis, a promoter composed of sorbitol, lecithin, and tea polyphenols in a mass ratio is added. The three components not only can form a hydrogen bond network to stabilize enzyme molecules and improve the structural stability and activity of the complex enzyme through triple effects of physical protection (sorbitol hydration layer), chemical stability (tea polyphenol antioxidant), and substrate synergism (lecithin emulsification), thereby improving the enzyme hydrolysis efficiency, but also can interact with the active ingredients in bananas and chicory, synergistically improving the biological activity of the active ingredients and promoting the release of the active ingredients, thereby enhancing the efficacy and promoting the extraction process. In addition, bananas and chicory can also add a unique fragrance to the cheese coffee, making the aroma more abundant, the taste more harmonious, and reducing the greasiness of the cheese coffee.

[0022] 3. The probiotics prepared by embedding Bifidobacterium and Lactobacillus acidophilus with modified β-cyclodextrin in the present application have stronger stability and biological activity. The modified β-cyclodextrin is prepared by first grafting catechins onto β-cyclodextrin and then complexing with modified pullulan polysaccharide. On the one hand, grafting catechins onto β-cyclodextrin can enhance the protective effect on probiotics and the adsorption force on probiotics, improving the embedding efficiency. On the other hand, it can enhance the interaction with modified pullulan polysaccharide, improving the stability of the complex. The modified pullulan polysaccharide can form a protective film on the surface of β-cyclodextrin, which can effectively improve the activity of probiotics and can also improve the hydrophilicity and biocompatibility of β-cyclodextrin, making the embedding material easier to interact with the surface of probiotic cells and improving the embedding efficiency. Modifying pullulan polysaccharide with sodium gluconate can, on the one hand, increase the reactive sites, reduce steric hindrance, and enhance the complexation of pullulan polysaccharide with functional substances. On the other hand, sodium gluconate and catechins can synergistically enhance the antioxidant effect. Sodium gluconate can help catechins better pass through the biological membrane barrier, increase its solubility and stability in the gastrointestinal tract, thereby promoting the absorption of catechins and improving its bioavailability in vivo, further enhancing the activity of probiotics. Detailed implementation manners

[0023] The present application will be further described in detail below in conjunction with embodiments.

[0024] Examples 1-5 provide a kind of cheese coffee and its preparation method.

[0025] The coffee powder (purity: 99%, purchased from Shenzhen Love Biotechnology Co., Ltd.), low-fat milk powder (brand: Jiashi Dairy, purchased from Qingyang Jiashi Dairy Co., Ltd.), cheese powder (brand: Derun, purchased from Jinan Derun Food Ingredients Co., Ltd.), cellulase (CAS: 9012-54-8, purchased from Sichuan Huatang Jurui Biotechnology Co., Ltd.), pectinase (CAS: 9032-75-1, purchased from Chongqing Tianrun Bioproducts Co., Ltd.), sorbitol (CAS: 50-70-4, purchased from Jinan Xinying Chemical Co., Ltd.), lecithin (CAS: 8002-43-5, purchased from Hubei Xinkang Pharmaceutical Chemical Co., Ltd.), tea polyphenols (CAS: 84650-60-2, purchased from Hebei Yaxin Biotechnology Co., Ltd.), Bifidobacterium is Bifidobacterium BWCC61796, Lactobacillus acidophilus is Lactobacillus acidophilus BWCC68952 (both purchased from Henan Wanjia Certified Reference Material R & D Center), β-cyclodextrin (CAS: 68168-23-0, purchased from Shandong Yaheng Biotechnology Co., Ltd.), catechins (CAS: 7295-85-4, purchased from Hebei Qiansheng Biotechnology Co., Ltd.), pullulan polysaccharide (CAS: 9057-02-7, purchased from Hebei Yaxin Biotechnology Co., Ltd.), sodium gluconate (CAS: 527-07-1, purchased from Shandong Jinshengrun Chemical Co., Ltd.) were used in the examples and comparative examples of the present application.

[0026] Example 1 A method for preparing cheese coffee specifically includes the following steps: According to the mass ratio of coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotic being 10:3:4:1:1:0.2, put the coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotic into a high-efficiency mixer, with a rotation speed of 200 r / min, mix for 1 h to form a mixed powder. Then, mix the mixed powder with water (the amount of water used is 1.5 times the mass of the mixed powder) at 500 r / min for 30 min, and then freeze-dry at -20 °C for 2 h, controlling the pressure at 50 Pa to obtain cheese coffee.

[0027] The functional extract is prepared by the following method: (1) According to the mass ratio of banana, chicory root, and water being 2:1:10, cut the banana and chicory root into sections, add water at 45 °C to make a pulp, and filter with a 100-mesh gauze to obtain a primary extract. (2) According to the mass ratio of the primary extract, complex enzyme, and promoter being 10:2:1, add the complex enzyme (composed of cellulase and pectinase mixed in a mass ratio of 1:2) and the promoter (composed of sorbitol, lecithin, and tea polyphenols mixed in a mass ratio of 3:1:2) to the primary extract, stir and mix at 400 r / min for 1 h, raise the temperature to 95 °C to inactivate the enzyme for 15 min, and then add an ethanol solution with a mass concentration of 60% (the amount used is 2 times the mass of the primary extract) under stirring, let it stand for 1 h, centrifuge at 10000 r / min for 10 min, and dry at 40 °C for 1 h to obtain the functional extract.

[0028] The probiotic is prepared by the following method: 1) Inoculate Bifidobacterium and Lactobacillus acidophilus in a culture medium and culture for 24 h at a culture temperature of 37 °C. Centrifuge at 10000 r / min for 10 min to collect the bacterial cells, wash them with sterile physiological saline, and then resuspend the bacterial cells with sterile physiological saline to obtain a bacterial solution. 2) Dissolve modified β-cyclodextrin in water (the amount of water used is 10 times the mass of modified β-cyclodextrin) to form a modified β-cyclodextrin solution. According to the mass ratio of the bacterial solution and the modified β-cyclodextrin solution being 1:1.5, stir and mix the bacterial solution and the modified β-cyclodextrin solution at 300 r / min for 1 h, adjust the pH value to neutral, and then freeze-dry at -20 °C for 2 h to obtain the probiotic.

[0029] The modified β-cyclodextrin in step 2) is prepared by the following method: S1: According to the mass ratio of β-cyclodextrin, tannic acid, ethanol solution, catechin, and citric acid being 1:0.1:10:2:0.5, mix β-cyclodextrin and tannic acid with an ethanol solution of 50% mass concentration at 500 r / min for 30 min, then add catechin and citric acid and mix at 400 r / min for 6 h, control the temperature at 50 °C, and adjust the pH value to neutral to obtain a functional substance solution; S2: According to the mass ratio of pullulan, water, sodium gluconate, and citric acid being 1:10:1:0.5, mix pullulan and water at 60 °C at 600 r / min for 1 h, then add sodium gluconate and citric acid and continue to mix at 80 °C at 500 r / min for 4 h to obtain a modified pullulan solution; S3: Under stirring conditions, according to the mass ratio of the functional substance solution and the modified pullulan solution being 1:1, add the modified pullulan solution to the functional substance solution, mix at 40 °C at 400 r / min for 1 h, and then dry at 50 °C for 1 h to obtain modified β-cyclodextrin.

[0030] Example 2 A preparation method of cheese coffee specifically includes the following steps: According to the mass ratio of coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotic being 10:3:4:1:1.2:0.3, put coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotic into a high-efficiency mixer at a rotation speed of 220 r / min and mix for 1 h to form a mixed powder. Mix the mixed powder with water (the amount of water is 1.5 times the mass of the mixed powder) at 500 r / min for 30 min, and then freeze-dry at -20 °C for 2 h, controlling the pressure at 50 Pa to obtain cheese coffee.

[0031] The functional extract is prepared by the following method: (1) According to the mass ratio of banana, chicory root, and water being 2:1.2:10, cut the banana and chicory root into sections, add water at 45 °C and make a pulp, and filter with a 120-mesh gauze to obtain a primary extract; (2) According to the mass ratio of the primary extract, complex enzyme, and promoter being 10:2.5:1.2, add the complex enzyme (composed of cellulase and pectinase in a mass ratio of 1:2) and the promoter (composed of sorbitol, lecithin, and tea polyphenols in a mass ratio of 3.5:1.5:2) to the primary extract, mix at 450 r / min for 1 h, raise the temperature to 95 °C to inactivate the enzyme for 15 min, then add an ethanol solution of 65% mass concentration (the amount used is 2 times the mass of the primary extract) under stirring conditions, let it stand for 1.2 h, centrifuge at 10000 r / min for 10 min, and dry at 40 °C for 1.2 h to obtain the functional extract.

[0032] The probiotic is prepared by the following method: 1) Inoculate Bifidobacterium and Lactobacillus acidophilus in a culture medium and culture for 30 h at a culture temperature of 37°C. Centrifuge at 10,000 r / min for 10 min to collect the bacterial cells, wash them with sterile normal saline, and then resuspend the bacterial cells with sterile normal saline to obtain a bacterial solution. 2) Dissolve the modified β-cyclodextrin in water (the amount of water is 10 times the mass of the modified β-cyclodextrin) to form a modified β-cyclodextrin solution. According to the mass ratio of the bacterial solution to the modified β-cyclodextrin solution of 1:1.5, mix the bacterial solution and the modified β-cyclodextrin solution by stirring at 300 r / min for 1.5 h, adjust the pH value to neutral, and then freeze-dry at -20°C for 2.5 h to obtain the probiotic.

[0033] The modified β-cyclodextrin in step 2) is prepared by the following method: S1: According to the mass ratio of β-cyclodextrin, tannic acid, ethanol solution, catechin, and citric acid of 1.5:0.1:10:2.2:0.6, mix β-cyclodextrin and tannic acid with an ethanol solution with a mass concentration of 50% by stirring at 500 r / min for 30 min, then add catechin and citric acid and stir and mix at 400 r / min for 6.5 h, control the temperature at 50°C, and adjust the pH value to neutral to obtain a functional substance solution. S2: According to the mass ratio of pullulan, water, sodium gluconate, and citric acid of 1:10:1.2:0.5, mix pullulan and water at 65°C by stirring at 600 r / min for 1 h, then add sodium gluconate and citric acid, and continue to stir and mix at 80°C by stirring at 500 r / min for 4.5 h to obtain a modified pullulan solution. S3: Under stirring, according to the mass ratio of the functional substance solution to the modified pullulan solution of 1.5:1, add the modified pullulan solution to the functional substance solution, stir and mix at 40°C by stirring at 400 r / min for 1.5 h, and then dry at 50°C for 1 h to obtain the modified β-cyclodextrin.

[0034] Example 3 A preparation method of cheese coffee specifically includes the following steps: According to the mass ratio of coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotic of 10:3:4:1:1.5:0.4, put coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotic into a high-efficiency mixer, with a rotation speed of 250 r / min, mix for 1 h to form a mixed powder material, mix the mixed powder material and water (the amount of water is 1.5 times the mass of the mixed powder material) by stirring at 500 r / min for 30 min, and then freeze-dry at -20°C for 2 h, control the pressure at 50 Pa to obtain cheese coffee.

[0035] The functional extract is prepared by the following method: (1) Cut the bananas and chicory roots into sections according to the mass ratio of bananas, chicory roots and water of 2:1.5:10, add water at 45°C to make a slurry, and filter through a 150-mesh gauze to obtain the primary extract. (2) According to the mass ratio of the primary extract, composite enzyme and promoter of 10:3:1.5, add the composite enzyme (composed of cellulase and pectinase in a mass ratio of 1:2) and the promoter (composed of sorbitol, lecithin, and tea polyphenols in a mass ratio of 4:2:2) to the primary extract, stir and mix at 500 r / min for 1 h, heat up to 95°C to inactivate the enzyme for 15 min, then add an ethanol solution with a mass concentration of 70% (the dosage is 2 times the mass of the primary extract) under stirring, let stand for 1.5 h, centrifuge at 10000 r / min for 10 min, and dry at 40°C for 1.5 h to obtain the functional extract.

[0036] The probiotic is prepared by the following method: 1) Inoculate Bifidobacterium and Lactobacillus acidophilus in a medium and culture for 36 h at a culture temperature of 37°C. Centrifuge at 10000 r / min for 10 min to collect the bacteria, wash with sterile physiological saline, and then resuspend the bacteria with sterile physiological saline to obtain a bacterial solution. 2) Dissolve modified β-cyclodextrin in water (the dosage of water is 10 times the mass of modified β-cyclodextrin) to form a modified β-cyclodextrin solution. According to the mass ratio of the bacterial solution and the modified β-cyclodextrin solution of 1:1.5, stir and mix the bacterial solution and the modified β-cyclodextrin solution at 300 r / min for 2 h, adjust the pH value to neutral, and then freeze-dry at -20°C for 3 h to obtain the probiotic.

[0037] The modified β-cyclodextrin in step 2) is prepared by the following method: S1: According to the mass ratio of β-cyclodextrin, tannic acid, ethanol solution, catechin, and citric acid of 2:0.1:10:2.5:0.7, stir and mix β-cyclodextrin and tannic acid with an ethanol solution with a mass concentration of 50% at 500 r / min for 30 min, then add catechin and citric acid and stir and mix at 400 r / min for 7 h, control the temperature at 50°C, and adjust the pH value to neutral to obtain a functional substance solution. S2: According to the mass ratio of pullulan polysaccharide, water, sodium gluconate, and citric acid of 1:10:1.5:0.5, stir and mix pullulan polysaccharide and water at 70°C at 600 r / min for 1 h, then add sodium gluconate and citric acid, and continue to stir and mix at 80°C at 500 r / min for 5 h to obtain a modified pullulan polysaccharide solution. S3: Under stirring, according to the mass ratio of the functional substance solution and the modified pullulan polysaccharide solution of 2:1, add the modified pullulan polysaccharide solution to the functional substance solution, stir and mix at 40°C at 400 r / min for 2 h, and then dry at 50°C for 1 h to obtain the modified β-cyclodextrin.

[0038] Example 4 A preparation method of cheese coffee specifically includes the following steps: According to the mass ratio of coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotic being 10:3:4:1:1.8:0.5, put the coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotic into a high-efficiency mixer with a rotation speed of 280 r / min and mix for 1 h to form a mixed powder. Then, mix the mixed powder with water (the amount of water is 1.5 times the mass of the mixed powder) at 500 r / min for 30 min, and then freeze-dry at -20°C for 2 h with a controlled pressure of 50 Pa to obtain cheese coffee.

[0039] The functional extract is prepared by the following method: (1) According to the mass ratio of banana, chicory root, and water being 2:1.8:10, cut the banana and chicory root into sections, add water at 45°C and make a pulp, and filter with a 180-mesh gauze to obtain a primary extract. (2) According to the mass ratio of the primary extract, complex enzyme, and promoter being 10:3.5:1.8, add the complex enzyme (composed of cellulase and pectinase mixed in a mass ratio of 1:2) and the promoter (composed of sorbitol, lecithin, and tea polyphenols mixed in a mass ratio of 4.5:2.5:2) to the primary extract, stir and mix at 550 r / min for 1 h, heat up to 95°C to inactivate the enzyme for 15 min, then add an ethanol solution with a mass concentration of 75% (the amount used is 2 times the mass of the primary extract) under stirring, let it stand for 1.7 h, centrifuge at 10000 r / min for 10 min, and dry at 40°C for 1.8 h to obtain the functional extract.

[0040] The probiotic is prepared by the following method: 1) Inoculate Bifidobacterium and Lactobacillus acidophilus in a culture medium and culture for 42 h at a culture temperature of 37°C. Centrifuge at 10000 r / min for 10 min to collect the bacteria, wash with sterile physiological saline, and then resuspend the bacteria with sterile physiological saline to obtain a bacterial solution. 2) Dissolve modified β-cyclodextrin in water (the amount of water is 10 times the mass of modified β-cyclodextrin) to form a modified β-cyclodextrin solution. According to the mass ratio of the bacterial solution and the modified β-cyclodextrin solution being 1:1.5, stir and mix the bacterial solution and the modified β-cyclodextrin solution at 300 r / min for 2.5 h, adjust the pH value to neutral, and then freeze-dry at -20°C for 3.5 h to obtain the probiotic.

[0041] The modified β-cyclodextrin in step 2) is prepared by the following method: S1: According to the mass ratio of β-cyclodextrin, tannic acid, ethanol solution, catechin, and citric acid being 2.5:0.1:10:2.7:0.8, β-cyclodextrin and tannic acid are stirred and mixed with an ethanol solution with a mass concentration of 50% at 500 r / min for 30 min, then catechin and citric acid are added and stirred and mixed at 400 r / min for 7.5 h. The temperature is controlled at 50 °C and the pH value is adjusted to neutral to obtain a functional substance solution; S2: According to the mass ratio of pullulan, water, sodium gluconate, and citric acid being 1:10:1.7:0.5, pullulan and water are stirred and mixed at 75 °C and 600 r / min for 1 h, then sodium gluconate and citric acid are added and continuously stirred and mixed at 80 °C and 500 r / min for 5.5 h to obtain a modified pullulan solution; S3: Under stirring, according to the mass ratio of the functional substance solution and the modified pullulan solution being 2.5:1, the modified pullulan solution is added to the functional substance solution, and they are stirred and mixed at 40 °C and 400 r / min for 2.5 h, and then dried at 50 °C for 1 h to obtain modified β-cyclodextrin.

[0042] Example 5 A preparation method of cheese coffee specifically includes the following steps: According to the mass ratio of coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotic being 10:3:4:1:2:0.6, coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotic are put into a high-efficiency mixer with a rotation speed of 300 r / min and mixed for 1 h to form a mixed powder. The mixed powder and water (the amount of water is 1.5 times the mass of the mixed powder) are stirred and mixed at 500 r / min for 30 min, and then freeze-dried at -20 °C for 2 h with a controlled pressure of 50 Pa to obtain cheese coffee.

[0043] The functional extract is prepared by the following method: (1) According to the mass ratio of banana, chicory root, and water being 2:2:10, after cutting the banana and chicory root into sections, they are pulped with water at 45 °C and filtered through a 200-mesh gauze to obtain a primary extract; (2) According to the mass ratio of the primary extract, composite enzyme, and promoter being 10:4:2, a composite enzyme (composed of cellulase and pectinase in a mass ratio of 1:2) and a promoter (composed of sorbitol, lecithin, and tea polyphenols in a mass ratio of 5:3:2) are added to the primary extract, stirred and mixed at 600 r / min for 1 h, heated to 95 °C to inactivate the enzyme for 15 min, and then a mass concentration of 80% ethanol solution (the amount used is 2 times the mass of the primary extract) is added under stirring, left to stand for 2 h, centrifuged at 10000 r / min for 10 min, and dried at 40 °C for 2 h to obtain the functional extract.

[0044] The probiotic is prepared by the following method: 1) Inoculate Bifidobacterium and Lactobacillus acidophilus in a culture medium and culture for 48 h at a culture temperature of 37°C. Centrifuge at 10,000 r / min for 10 min to collect the bacterial cells, wash them with sterile normal saline, and then resuspend the bacterial cells with sterile normal saline to obtain a bacterial solution; 2) Dissolve modified β-cyclodextrin in water (the amount of water is 10 times the mass of modified β-cyclodextrin) to form a modified β-cyclodextrin solution. According to the mass ratio of the bacterial solution to the modified β-cyclodextrin solution being 1:1.5, mix the bacterial solution and the modified β-cyclodextrin solution by stirring at 300 r / min for 3 h, adjust the pH value to neutral, and then freeze-dry at -20°C for 4 h to obtain the probiotic.

[0045] The modified β-cyclodextrin in step 2) is prepared by the following method: S1: According to the mass ratio of β-cyclodextrin, tannic acid, ethanol solution, catechin, and citric acid being 3:0.1:10:3:1, mix β-cyclodextrin and tannic acid with an ethanol solution with a mass concentration of 50% by stirring at 500 r / min for 30 min, then add catechin and citric acid and stir and mix at 400 r / min for 8 h, control the temperature at 50°C, and adjust the pH value to neutral to obtain a functional substance solution; S2: According to the mass ratio of pullulan, water, sodium gluconate, and citric acid being 1:10:2:0.5, mix pullulan and water at 80°C by stirring at 600 r / min for 1 h, then add sodium gluconate and citric acid and continue to stir and mix at 80°C at 500 r / min for 6 h to obtain a modified pullulan solution; S3: Under stirring conditions, according to the mass ratio of the functional substance solution to the modified pullulan solution being 3:1, add the modified pullulan solution to the functional substance solution, stir and mix at 40°C at 400 r / min for 3 h, and then dry at 50°C for 1 h to obtain the modified β-cyclodextrin.

[0046] Comparative Example 1 Comparative Example 1 is the same as Example 1, with the only difference being that banana is used instead of chicory root, as specifically shown below: The functional extract is prepared by the following method: (1) According to the mass ratio of banana to water being 3:10, cut the banana into sections, add water at 45°C to make a pulp, and filter with a 100-mesh gauze to obtain a primary extract; (2) According to the mass ratio of the initial extract, complex enzyme, and promoter being 10:2:1, add the complex enzyme (composed of cellulase and pectinase mixed in a mass ratio of 1:2) and the promoter (composed of sorbitol, lecithin, and tea polyphenols mixed in a mass ratio of 3:1:2) to the initial extract, stir and mix at 400 - 600 r / min for 1 h, raise the temperature to 95 °C to inactivate the enzyme for 15 min, then add an ethanol solution with a mass concentration of 60% (the dosage is 2 times the mass of the initial extract) under stirring, let it stand for 1 h, centrifuge at 10000 r / min for 10 min, and dry at 40 °C for 1 h to obtain the functional extract.

[0047] Comparative Example 2 Comparative Example 2 is the same as Example 1, except that chicory root is used to replace banana, as shown below: The functional extract is prepared by the following method: (1) According to the mass ratio of chicory root and water being 3:10, cut the chicory root into sections, add water at 45 °C to make a pulp, and filter with a 100-mesh gauze to obtain the initial extract; (2) According to the mass ratio of the initial extract, complex enzyme, and promoter being 10:2:1, add the complex enzyme (composed of cellulase and pectinase mixed in a mass ratio of 1:2) and the promoter (composed of sorbitol, lecithin, and tea polyphenols mixed in a mass ratio of 3:1:2) to the initial extract, stir and mix at 400 - 600 r / min for 1 h, raise the temperature to 95 °C to inactivate the enzyme for 15 min, then add an ethanol solution with a mass concentration of 60% (the dosage is 2 times the mass of the initial extract) under stirring, let it stand for 1 h, centrifuge at 10000 r / min for 10 min, and dry at 40 °C for 1 h to obtain the functional extract.

[0048] Comparative Example 3 Comparative Example 3 is the same as Example 1, except that sorbitol is not added to the promoter, as shown below: The functional extract is prepared by the following method: (1) According to the mass ratio of banana, chicory root, and water being 2:1:10, cut the banana and chicory root into sections, add water at 45 °C to make a pulp, and filter with a 100-mesh gauze to obtain the initial extract; (2) According to the mass ratio of the initial extract, complex enzyme, and promoter being 10:2:1, add the complex enzyme (composed of cellulase and pectinase mixed in a mass ratio of 1:2) and the promoter (composed of lecithin and tea polyphenols mixed in a mass ratio of 1:2) to the initial extract, stir and mix at 400 - 600 r / min for 1 h, raise the temperature to 95 °C to inactivate the enzyme for 15 min, then add an ethanol solution with a mass concentration of 60% (the dosage is 2 times the mass of the initial extract) under stirring, let it stand for 1 h, centrifuge at 10000 r / min for 10 min, and dry at 40 °C for 1 h to obtain the functional extract.

[0049] Comparative Example 4 Comparative Example 4 is the same as Example 1, except that lecithin is not added to the promoter, specifically as follows: The functional extract is prepared by the following method: (1)Cut bananas and chicory roots into sections according to the mass ratio of bananas, chicory roots and water of 2:1:10, add water at 45°C to make a pulp, and filter with a 100-mesh gauze to obtain a primary extract; (2)According to the mass ratio of the primary extract, complex enzyme and promoter of 10:2:1, add the complex enzyme (composed of cellulase and pectinase mixed in a mass ratio of 1:2) and the promoter (composed of sorbitol and tea polyphenols mixed in a mass ratio of 3:2) to the primary extract, stir and mix at 400 - 600 r / min for 1 h, heat up to 95°C to inactivate the enzyme for 15 min, then add an ethanol solution with a mass concentration of 60% (the dosage is 2 times the mass of the primary extract) under stirring, let stand for 1 h, centrifuge at 10000 r / min for 10 min, and dry at 40°C for 1 h to obtain the functional extract.

[0050] Comparative Example 5 Comparative Example 5 is the same as Example 1, except that tea polyphenols are not added to the promoter, specifically as follows: The functional extract is prepared by the following method: (1)Cut bananas and chicory roots into sections according to the mass ratio of bananas, chicory roots and water of 2:1:10, add water at 45°C to make a pulp, and filter with a 100-mesh gauze to obtain a primary extract; (2)According to the mass ratio of the primary extract, complex enzyme and promoter of 10:2:1, add the complex enzyme (composed of cellulase and pectinase mixed in a mass ratio of 1:2) and the promoter (composed of sorbitol and lecithin mixed in a mass ratio of 3:1) to the primary extract, stir and mix at 400 - 600 r / min for 1 h, heat up to 95°C to inactivate the enzyme for 15 min, then add an ethanol solution with a mass concentration of 60% (the dosage is 2 times the mass of the primary extract) under stirring, let stand for 1 h, centrifuge at 10000 r / min for 10 min, and dry at 40°C for 1 h to obtain the functional extract.

[0051] Comparative Example 6 Comparative Example 6 is the same as Example 1, except that when preparing the modified β-cyclodextrin, β-cyclodextrin is first complexed with the modified pullulan polysaccharide and then grafted with catechins, specifically as follows: The modified β-cyclodextrin in step 2) is prepared by the following method: S1: According to the mass ratio of pullulan, water, sodium gluconate, and citric acid being 1:10:1:0.5, mix pullulan and water at 60°C with stirring at 600 r / min for 1 h, then add sodium gluconate and citric acid, and continue to stir and mix at 80°C with 500 r / min for 4 h to obtain a modified pullulan solution; S2: Under stirring conditions, according to the mass ratio of the β-cyclodextrin solution and the modified pullulan solution being 1:1, add the modified pullulan solution to the β-cyclodextrin solution (prepared by mixing β-cyclodextrin and an ethanol solution with a mass concentration of 50% at a mass ratio of 1:10 with stirring at 500 r / min for 30 min), and stir and mix at 40°C with 400 r / min for 1 h to obtain a complex solution; S3: According to the mass ratio of the complex, tannic acid, ethanol solution, catechin, and citric acid being 1:0.1:10:2:0.5, mix the complex, tannic acid, and an ethanol solution with a mass concentration of 50% with stirring at 500 r / min for 30 min, then add catechin and citric acid and stir and mix at 400 r / min for 6 h, control the temperature at 50°C, adjust the pH value to neutral, and then dry at 50°C for 1 h to obtain modified β-cyclodextrin.

[0052] Comparative Example 7 Comparative Example 7 is the same as Example 1, except that catechin is not grafted onto β-cyclodextrin during the preparation of modified β-cyclodextrin, as specifically shown below: The modified β-cyclodextrin in step 2) is prepared by the following method: S1: According to the mass ratio of β-cyclodextrin to ethanol solution being 1:10, mix β-cyclodextrin and an ethanol solution with a mass concentration of 50% with stirring at 500 r / min for 30 min to obtain a β-cyclodextrin solution; S2: According to the mass ratio of pullulan, water, sodium gluconate, and citric acid being 1:10:1:0.5, mix pullulan and water at 60°C with stirring at 600 r / min for 1 h, then add sodium gluconate and citric acid, and continue to stir and mix at 80°C with 500 r / min for 4 h to obtain a modified pullulan solution; S3: Under stirring conditions, according to the mass ratio of the β-cyclodextrin solution and the modified pullulan solution being 1:1, add the modified pullulan solution to the β-cyclodextrin solution, and stir and mix at 40°C with 400 r / min for 1 h, and then dry at 50°C for 1 h to obtain modified β-cyclodextrin.

[0053] Comparative Example 8 Comparative Example 8 is the same as Example 1, except that pullulan is not modified during the preparation of modified β-cyclodextrin, as specifically shown below: The modified β-cyclodextrin in step 2) is prepared by the following method: S1: According to the mass ratio of β-cyclodextrin, tannic acid, ethanol solution, catechin, and citric acid being 1:0.1:10:2:0.5, mix β-cyclodextrin and tannic acid with an ethanol solution of 50% mass concentration at 500 r / min for 30 min, then add catechin and citric acid and mix at 400 r / min for 6 h. Control the temperature at 50 °C and adjust the pH value to neutral to obtain a functional substance solution; S2: Under stirring conditions, according to the mass ratio of the functional substance solution and pullulan polysaccharide solution being 1:1, add the pullulan polysaccharide solution (prepared by mixing pullulan polysaccharide and water at a mass ratio of 1:10 at 60 °C and stirring at 600 r / min for 1 h) to the functional substance solution, stir and mix at 40 °C at 400 r / min for 1 h, and then dry at 50 °C for 1 h to obtain modified β-cyclodextrin.

[0054] Performance Testing Carry out sensory evaluation and gastrointestinal irritation experiments on the cheese coffee prepared in Examples 1-5 and Comparative Examples 1-8.

[0055] 1. Sensory Evaluation Weigh 2 g of the cheese coffee prepared in Examples 1-5 and Comparative Examples 1-8 respectively, and brew it with 200 mL of water at 40 °C. Invite 30 people to evaluate the flavor of the brewed coffee solution, and score the aroma and taste of the brewed coffee solution respectively. In the aroma test, 1 point means there is coffee aroma, but the aroma is not obvious; 2 points means the coffee aroma is relatively strong; 3 points means the coffee aroma is rich. In the taste test, 1 point means the mellowness is average and the greasiness is heavy; 2 points means the mellowness is better and there is greasiness; 3 points means the mellowness is good and there is no greasiness. The test results are shown in Table 1.

[0056] 2. In Vitro Simulated Gastrointestinal Digestion Experiment Precisely weigh 1.0 g of the cheese coffee prepared in Examples 1-5 and Comparative Examples 1-8. Under aseptic operation, place it in a 150 mL conical flask, add 20 mL of artificial gastric juice, and at the same time put the bottle into a constant temperature shaking incubator and culture at 37 °C and 90 r / min for 1 h. Then, add 80 mL of artificial intestinal juice and continue to culture at 37 °C and 120 r / min for 2 h. Pipette 1 mL of the cultured bacterial suspension into 9 mL of PS2S buffer for serial dilution. According to the viable bacteria count content of the sample, dilute it to a suitable concentration gradient, and finally use the plate colony counting method to count the viable bacteria, and then calculate the gastrointestinal tolerance rate. The test results are shown in Table 1.

[0057] Gastrointestinal tolerance rate (%) = number of viable bacteria after gastrointestinal simulation tolerance / total number of viable bacteria without tolerance × 100%.

[0058] Table 1

[0059] As can be seen from the data in Table 1, the aroma and taste of the cheese coffee prepared in Examples 1-5 of this application are significantly better than those of the cheese coffee prepared in Comparative Examples 1-8. The irritation of the cheese coffee prepared in Examples 1-5 to the gastrointestinal tract is significantly less than that of the cheese coffee prepared in Comparative Examples 1-8. This shows that the specific raw material combination and preparation process adopted in this application can effectively improve the overall flavor of the cheese coffee and greatly reduce the irritation of coffee to the gastrointestinal tract. The cheese coffee prepared in this application combines flavor and health and is suitable for long-term drinking.

[0060] This specific embodiment is only an interpretation of this application and is not a limitation thereof. After reading this specification, those skilled in the art can make modifications to this embodiment that do not contribute creatively as needed, but as long as they are within the scope of the claims of this application, they are protected by the patent law.

Claims

1. A method for preparing cheese coffee, characterized in that, Specifically, it includes the following steps: Put coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotics into a high-efficiency mixer and mix evenly to form a mixed powder. Mix the mixed powder evenly with water and then freeze-dry to obtain cheese coffee.

2. The preparation method of a kind of cheese coffee according to claim 1, characterized in that, The mass ratio of the coffee powder, low-fat milk powder, cheese powder, mint powder, functional extract, and probiotics is 10:3:4:1:1 - 2:0.2 - 0.

6.

3. The preparation method of a kind of cheese coffee according to claim 1, characterized in that, The functional extract is prepared by the following method: (1) Cut bananas and chicory roots into sections, add water to make a pulp, and filter with a gauze to obtain a primary extract. (2) Add a complex enzyme and a promoter to the primary extract, stir and mix, raise the temperature to inactivate the enzyme, then add an ethanol solution under stirring, let it stand, and centrifuge and dry to obtain the functional extract.

4. The preparation method of a kind of cheese coffee according to claim 3, characterized in that, In the step (2), the mass ratio of the primary extract, the complex enzyme, and the promoter is 10:2 - 4:1 - 2.

5. The preparation method of a kind of cheese coffee according to claim 3, characterized in that, In the step (2), the promoter is composed of sorbitol, lecithin, and tea polyphenols mixed in a mass ratio of 3 - 5:1 - 3:

2.

6. The preparation method of a cheese coffee according to claim 1, wherein The probiotics are prepared by the following method: 1) Inoculate Bifidobacterium and Lactobacillus acidophilus in a medium and culture for 24 - 48 h, centrifuge to collect the bacterial cells, wash with sterile normal saline, and then resuspend the bacterial cells with sterile normal saline to obtain a bacterial solution. 2) Dissolve modified β-cyclodextrin in water to form a modified β-cyclodextrin solution, stir and mix the bacterial solution with the modified β-cyclodextrin solution, adjust the pH value to neutral, and freeze-dry to obtain probiotics.

7. A method for preparing a cheese coffee according to claim 6, wherein In the step 2), the modified β-cyclodextrin is prepared by the following method: S1: Stir and mix β-cyclodextrin, tannic acid, and an ethanol solution, then add catechin and citric acid and stir and mix, and adjust the pH value to neutral to obtain a functional substance solution. S2: Stir and mix pullulan polysaccharide and water, then add sodium gluconate and citric acid, and continue to stir and mix to obtain a modified pullulan polysaccharide solution. S3: Under stirring, add the modified pullulan polysaccharide solution to the functional substance solution, stir and mix, and dry to obtain the modified β-cyclodextrin.

8. A method for preparing a cheese coffee according to claim 7, characterized in that, In the step S1, the mass ratio of β-cyclodextrin, tannic acid, ethanol solution, catechin, and citric acid is 1 - 3:0.1:10:2 - 3:0.5 - 1.

9. The preparation method of a kind of cheese coffee according to claim 7, characterized in that, In the step S2, the mass ratio of pullulan polysaccharide, water, sodium gluconate, and citric acid is 1:10:1 - 2:0.

5.

10. A cheese coffee, characterized in that, Prepared by the preparation method of a kind of cheese coffee according to any one of claims 1 - 9.

Images