Astaxanthin coffee and preparation method thereof

Abstract

The invention provides astaxanthin coffee and a preparation method thereof. The astaxanthin coffee disclosed by the invention is prepared from the following raw materials in parts by weight: 50 to 68 parts of coffee powder, 15 to 26 parts of astaxanthin microcapsule powder, 9 to 12 parts of white kidney bean powder, 1 to 3 parts of compound probiotics, 23 to 30 parts of maltodextrin, 0.05 to 0.5 part of L-carnitine, 10 to 16 parts of erythritol, 5 to 8 parts of trehalose, 7 to 10 parts of sodium caseinate, 7 to 10 parts of mono / diglycerol fatty acid ester, 0.02 to 0.05 part of dipotassium phosphate and 4 to 9 parts of edible silicon dioxide. The astaxanthin coffee is prepared by blending the raw materials such as the astaxanthin, the probiotics and the L-carnitine with the coffee, so that the health-care function of the coffee can be improved while the proper taste and flavor of the coffee are ensured, and the coffee product has the effects of refreshing, relieving fatigue, resisting oxidation, improving the immunity, helping digestion, improving the immunity and the like. The coffee has the effects of improving intestinal functions, preventing hypertension, hyperlipidemia and hyperglycemia, preventing fatty liver, inhibiting melanin precipitation and the like, and the application range of the coffee is greatly expanded.

Description

Technical Field

[0001] The present invention relates to the technical field of coffee processing, in particular to astaxanthin coffee and a preparation method thereof. Background Art

[0002] Coffee powder is roasted and ground coffee beans that can be brewed or boiled directly into a solid beverage. It is easy to carry and brew. Drinking coffee in moderation can help refresh the mind, increase excitability, and improve symptoms such as fatigue and weakness. It can also enhance digestion, facilitate the digestion and absorption of food, and improve metabolism. Coffee is widely loved by consumers and is one of the most important beverages in the world. However, the types of coffee powder currently on the market are limited. In order to improve the taste of coffee, other active ingredients are mixed with coffee powder to enhance the taste and effects of coffee products. However, due to unreasonable raw material mixing and production process problems, the coffee powder and other active ingredients are unevenly dispersed, the quality is unstable, and the taste and health effects are poor, which seriously affects the promotion of multiple varieties of coffee powder.

[0003] Astaxanthin, also known as astaxanthin or shrimp shell pigment, is a natural carotenoid with super antioxidant activity. It can also play an anti-aging, anti-inflammatory, improve immunity, prevent cardiovascular and cerebrovascular diseases, prevent the three highs, prevent fatty liver, inhibit melanin deposition, and relieve fatigue. Blending its coffee into astaxanthin coffee can not only improve the taste and flavor of coffee, but also enhance the health benefits of coffee products, which is conducive to the promotion and application of coffee products. Summary of the Invention

[0004] In view of this, the present invention provides astaxanthin coffee and a preparation method thereof.

[0005] The technical solution of the present invention is achieved as follows: An astaxanthin coffee comprises the following raw materials in parts by weight: 50-68 parts of coffee powder, 15-26 parts of astaxanthin microcapsule powder, 9-12 parts of white kidney bean powder, 1-3 parts of compound probiotics, 23-30 parts of maltodextrin, 0.05-0.5 parts of L-carnitine, 10-16 parts of erythritol, 5-8 parts of trehalose, 7-10 parts of sodium caseinate, 7-10 parts of mono- and diglycerol fatty acid esters, 0.02-0.05 parts of dipotassium hydrogen phosphate, and 4-9 parts of food-grade silicon dioxide.

[0006] Furthermore, the coffee powder is Labica coffee bean powder and / or Robusta coffee bean powder.

[0007] Furthermore, the coffee powder consists of Labica coffee bean powder and Robusta coffee bean powder in a mass ratio of 2:1.

[0008] Furthermore, the astaxanthin microcapsule powder comprises the following raw materials in parts by weight: 18-30 parts of astaxanthin, 8-15 parts of Tween 80, 8-12 parts of soybean polysaccharide, 10-12 parts of alginate, 9-15 parts of β-cyclodextrin, and 40-70 parts of water.

[0009] Furthermore, the preparation method of the astaxanthin microcapsule powder is as follows: Tween 80 is added to water at 50-60°C and stirred at high speed once, then soybean polysaccharide, alginate, and β-cyclodextrin are added and stirred at high speed for a second time, and then astaxanthin is added and emulsified at high speed to obtain a mixed emulsion, and the mixed emulsion is spray-dried to obtain the astaxanthin microcapsule powder.

[0010] Furthermore, the first high-speed stirring speed is 1200~1500r / min and the time is 5~8min; the second high-speed stirring speed is 2000~3000r / min and the time is 10~15min; the high-speed emulsification shear speed is 10000~12000r / min and the time is 6~8min; the spray drying inlet temperature is 120~140℃, the outlet temperature is 120~140℃, and the feed flow rate is 3~6mL / min.

[0011] Furthermore, the composite probiotics include the following raw materials in parts by weight: 4 to 6 parts of probiotics, 10 to 15 parts of cationic hydroxypropyl starch, 2 to 4 parts of propylene glycol alginate, and 2 to 4 parts of sodium alginate.

[0012] Furthermore, the preparation method of the composite probiotics is as follows: cationic hydroxypropyl starch and propylene glycol alginate are added to water and mixed to form a mixed solution with a concentration of 1-2 wt%; sodium alginate is added to water and mixed to form a sodium alginate solution with a concentration of 1-2 wt%; probiotics are added to the mixed solution and stirred, and then sodium alginate is added and stirred at a high speed to obtain a microemulsion, and the microemulsion is spray-dried to obtain the composite probiotics.

[0013] Furthermore, the stirring and mixing speed is 5000~6000r / min and the time is 5~6min; the high-speed stirring and mixing speed is 8000~10000r / min and the time is 7~10min; the spray drying inlet temperature is 30~40℃, the outlet temperature is 30~40℃, and the feed flow rate is 5~8mL / min.

[0014] Furthermore, the probiotics are one or more of Lactobacillus plantarum, Lactobacillus rhamnosus, and Bifidobacterium.

[0015] Furthermore, the probiotics include Lactobacillus plantarum, Lactobacillus rhamnosus, and Bifidobacterium in a mass ratio of 3-5:2-4:1-3.

[0016] Furthermore, the plant lactobacillus is one or both of Lactobacillus plantarum LP90 and Lactobacillus plantarum LP05; the rhamnosus Lactobacillus is rhamnosus LRA05; and the bifidobacterium is one or more of Bifidobacterium bifidum BB132, Bifidobacterium bifidum BB-20, Bifidobacterium lactis BLA80, Bifidobacterium longum BL21, Bifidobacterium breve BBR60, and Bifidobacterium infantis B145.

[0017] The preparation method of astaxanthin coffee of the present invention comprises the following steps: coffee powder, astaxanthin microcapsule powder, white kidney bean powder, compound probiotics, maltodextrin, L-carnitine, erythritol, trehalose, sodium caseinate, mono- and diglycerol fatty acid esters, dipotassium hydrogen phosphate, and food-grade silicon dioxide are stirred and evenly mixed, and then divided into small bags to obtain astaxanthin coffee.

[0018] Furthermore, the water temperature for brewing the astaxanthin coffee of the present invention is ≤50°C.

[0019] Compared with the prior art, the present invention has the following beneficial effects: The present invention prepares astaxanthin coffee by blending raw materials such as astaxanthin, probiotics, and L-carnitine with coffee. While ensuring a suitable coffee taste and flavor, the invention also enhances the health benefits of coffee. This coffee product has the benefits of refreshing the mind, relieving fatigue, providing antioxidant benefits, boosting immunity, aiding digestion, improving intestinal function, alleviating constipation, preventing the three highs, preventing fatty liver disease, and inhibiting melanin deposition, thereby greatly expanding the scope of coffee applications. Furthermore, the astaxanthin coffee of the present invention has good dispensing properties, forming a uniform and stable liquid beverage after brewing without stratification.

[0020] In the present invention, astaxanthin is prepared into astaxanthin microcapsule powder by a suitable method, which can effectively prevent astaxanthin degradation and inactivation during storage, and can also improve the human body's utilization efficiency of astaxanthin, thereby improving the effect of astaxanthin. Probiotics are compounded with cationic hydroxypropyl starch, propylene glycol alginate, and sodium alginate to prepare composite probiotics, which can improve the activity and stability of the probiotics, allowing the probiotics to reach the intestines as much as possible, avoiding inactivation in the oral cavity and gastrointestinal digestive tract, thereby more effectively exerting the probiotics' effects of improving the intestines, etc. DETAILED DESCRIPTION

[0021] In order to better understand the technical content of the present invention, specific examples are provided below to further illustrate the present invention.

[0022] Unless otherwise specified, the experimental methods used in the examples of the present invention are all conventional methods.

[0023] Unless otherwise specified, the materials, reagents, etc. used in the examples of the present invention can be obtained from commercial sources.

[0024] Example 1 - Preparation of Astaxanthin Microcapsule Powder Solution 1 The astaxanthin microcapsule powder comprises the following raw materials in parts by weight: 30 parts of astaxanthin, 12 parts of Tween 80, 10 parts of soybean polysaccharide, 11 parts of alginate, 13 parts of beta-cyclodextrin and 60 parts of water.

[0025] The preparation method of astaxanthin microcapsule powder is as follows: Tween 80 is added to water at 60°C and stirred at a speed of 1500 r / min for 6 minutes, then soybean polysaccharide, alginate and β-cyclodextrin are added and stirred at a speed of 3000 r / min for a second time for 12 minutes, then astaxanthin is added and emulsified at a speed of 12000 r / min for 7 minutes to obtain a mixed emulsion, and the mixed emulsion is spray-dried, the spray drying inlet temperature is 120°C, the outlet temperature is 120°C, and the feed flow rate is 6 mL / min, thereby obtaining astaxanthin microcapsule powder.

[0026] Option 2 The astaxanthin microcapsule powder comprises the following raw materials in parts by weight: 24 parts of astaxanthin, 10 parts of Tween 80, 12 parts of soybean polysaccharide, 12 parts of alginate, 15 parts of beta-cyclodextrin and 70 parts of water.

[0027] The preparation method of astaxanthin microcapsule powder is as follows: Tween 80 is added to water at 50°C and stirred at a speed of 1200 r / min for 8 minutes, then soybean polysaccharide, alginate and β-cyclodextrin are added and stirred at a speed of 2000 r / min for a second time for 15 minutes, then astaxanthin is added and emulsified at a speed of 10000 r / min for 8 minutes to obtain a mixed emulsion, and the mixed emulsion is spray dried at an inlet temperature of 140°C, an outlet temperature of 120°C and a feed flow rate of 3~6 mL / min to obtain astaxanthin microcapsule powder.

[0028] Option 3 The astaxanthin microcapsule powder comprises the following raw materials in parts by weight: 20 parts of astaxanthin, 10 parts of Tween 80, 8 parts of soybean polysaccharide, 10 parts of alginate, 12 parts of beta-cyclodextrin and 60 parts of water.

[0029] The preparation method of astaxanthin microcapsule powder is as follows: Tween 80 is added to water at 60°C and stirred at a speed of 1400 r / min for 5 minutes, then soybean polysaccharide, alginate and β-cyclodextrin are added and stirred at a speed of 2600 r / min for a second time for 13 minutes, then astaxanthin is added and emulsified at a speed of 11000 r / min for 6 minutes to obtain a mixed emulsion, and the mixed emulsion is spray dried at an inlet temperature of 130°C, an outlet temperature of 130°C and a feed flow rate of 5 mL / min to obtain astaxanthin microcapsule powder.

[0030] Option 4 The astaxanthin microcapsule powder comprises the following raw materials in parts by weight: 20 parts of astaxanthin, 10 parts of Tween 80, 8 parts of soybean polysaccharide, 10 parts of alginate, 12 parts of beta-cyclodextrin and 60 parts of water.

[0031] The preparation method of astaxanthin microcapsule powder is as follows: Tween 80, soybean polysaccharide, alginate, β-cyclodextrin, and astaxanthin are added to water and stirred at a speed of 8000 r / min for 15 minutes, and then spray-dried. The spray drying inlet temperature is 200°C, the outlet temperature is 220°C, and the feed flow rate is 6 mL / min to obtain astaxanthin microcapsule powder.

[0032] The astaxanthin microcapsule powders prepared by the above schemes 1-4 were subjected to stability tests. The astaxanthin microcapsule powders prepared by the four schemes were weighed as samples, and pure astaxanthin powder of the same mass was used as a control group. They were stored at 60°C for a certain period of time, and then the astaxanthin retention rate was measured. The results are shown in the following table.

[0033] Astaxanthin retention rate % = astaxanthin content in the sample after storage for a certain period of time / astaxanthin content in the initial sample Table 1 Effect of temperature on astaxanthin retention rate in astaxanthin microcapsule powder

[0034] According to the above results, the preparation methods of Schemes 1-3 of the present invention can better retain the astaxanthin content and effectively prevent the degradation and inactivation of astaxanthin during storage.

[0035] Example 2-Preparation of composite probiotics Solution 1 The composite probiotics include the following raw materials in parts by weight: 4 parts of probiotics, 15 parts of cationic hydroxypropyl starch, 3.5 parts of propylene glycol alginate, and 2 parts of sodium alginate; the probiotics include Lactobacillus plantarum LP90, Lactobacillus rhamnosus LRA05, and Bifidobacterium bifidum BB-20 in a mass ratio of 4:2:3.

[0036] The preparation method of the composite probiotics is as follows: cationic hydroxypropyl starch and propylene glycol alginate are added to water and mixed to form a mixed solution with a concentration of 2wt%; sodium alginate is added to water and mixed to form a sodium alginate solution with a concentration of 1wt%; probiotics are added to the mixed solution and stirred at a speed of 8000 r / min for 6 minutes, and then sodium alginate is added and stirred at a speed of 10000 r / min for 9 minutes to obtain a microemulsion, and the microemulsion is spray-dried at an inlet temperature of 30°C, an outlet temperature of 40°C, and a feed flow rate of 8 mL / min to obtain the composite probiotics.

[0037] Option 2 The composite probiotics include the following raw materials in parts by weight: 5 parts of probiotics, 14 parts of cationic hydroxypropyl starch, 4 parts of propylene glycol alginate, and 3.5 parts of sodium alginate; the probiotics include Lactobacillus plantarum LP90, Lactobacillus rhamnosus LRA05, and Bifidobacterium bifidum BB-20 in a mass ratio of 4:2:3.

[0038] The preparation method of the composite probiotics is as follows: cationic hydroxypropyl starch and propylene glycol alginate are added into water, stirred and mixed to form a mixed solution with a concentration of 2wt%; sodium alginate is added into water, stirred and mixed to form a sodium alginate solution with a concentration of 2wt%; probiotics are added into the mixed solution, stirred and mixed at a speed of 10000 r / min for 5 minutes, and then sodium alginate is added, stirred and mixed at a speed of 10000 r / min for 10 minutes to obtain a microemulsion, and the microemulsion is spray-dried at an inlet temperature of 30°C, an outlet temperature of 40°C, and a feed flow rate of 6 mL / min to obtain the composite probiotics.

[0039] Option 3 The composite probiotics include the following raw materials in parts by weight: 6 parts of probiotics, 10 parts of cationic hydroxypropyl starch, 3 parts of propylene glycol alginate, and 4 parts of sodium alginate; the probiotics include Lactobacillus plantarum LP90, Lactobacillus rhamnosus LRA05, and Bifidobacterium bifidum BB-20 in a mass ratio of 4:2:3.

[0040] The preparation method of the composite probiotics is as follows: cationic hydroxypropyl starch and propylene glycol alginate are added into water, stirred and mixed to form a mixed solution with a concentration of 2wt%; sodium alginate is added into water, stirred and mixed to form a sodium alginate solution with a concentration of 1wt%; probiotics are added into the mixed solution, stirred and mixed at a speed of 9000 r / min for 5 minutes, and then sodium alginate is added, stirred and mixed at a speed of 8000 r / min for 7 minutes to obtain a microemulsion, and the microemulsion is spray-dried at an inlet temperature of 30°C, an outlet temperature of 40°C, and a feed flow rate of 5 mL / min to obtain the composite probiotics.

[0041] Option 4 The composite probiotics include the following raw materials in parts by weight: 6 parts of probiotics, 4 parts of cationic hydroxypropyl starch, 9 parts of propylene glycol alginate, and 4 parts of sodium alginate; the probiotics include Lactobacillus plantarum LP90, Lactobacillus rhamnosus LRA05, and Bifidobacterium bifidum BB-20 in a mass ratio of 4:2:3.

[0042] The preparation method of the composite probiotics is as follows: cationic hydroxypropyl starch and propylene glycol alginate are added into water, stirred and mixed to form a mixed solution with a concentration of 2wt%; sodium alginate is added into water, stirred and mixed to form a sodium alginate solution with a concentration of 2wt%; probiotics are added into the mixed solution, stirred and mixed at a speed of 10000 r / min for 5 minutes, and then sodium alginate is added, stirred and mixed at a speed of 10000 r / min for 10 minutes to obtain a microemulsion, and the microemulsion is spray-dried at an inlet temperature of 30°C, an outlet temperature of 40°C, and a feed flow rate of 6 mL / min to obtain the composite probiotics.

[0043] Option 5 The composite probiotics include the following raw materials in parts by weight: 5 parts of probiotics, 14 parts of cationic hydroxypropyl starch, 4 parts of propylene glycol alginate, and 3.5 parts of sodium alginate; the probiotics include Lactobacillus plantarum LP90, Lactobacillus rhamnosus LRA05, and Bifidobacterium bifidum BB-20 in a mass ratio of 4:2:3.

[0044] The preparation method of the composite probiotics is as follows: cationic hydroxypropyl starch and propylene glycol alginate are added into water, stirred and mixed to form a mixed solution with a concentration of 1wt%; sodium alginate is added into water, stirred and mixed to form a sodium alginate solution with a concentration of 2wt%; probiotics are added into the sodium alginate solution, stirred at a speed of 400 r / min for 10 minutes, and then added into the mixed solution, stirred at a speed of 1500 r / min for 10 minutes, and then spray-dried under the conditions of an inlet temperature of 80°C, an outlet temperature of 80°C, and a feed flow rate of 6 mL / min to obtain the composite probiotics.

[0045] Simulated gastric fluid: composed of 0.02 M PBS and 10 mg / mL pepsin, adjusted to pH 2.0 with 1 M HCl, and the digestion temperature was 37°C.

[0046] Simulated intestinal fluid: small intestinal digestive fluid consists of 0.02 M PBS, 10 mg / mL trypsin, 0.3 wt% bile salt, 1 M NaOH to adjust pH to 6.8, and the digestion temperature is 37°C.

[0047] 0.1 g of the composite probiotics prepared in Schemes 1-5 was added to 2 mL of distilled water to prepare a bacterial suspension sample. Then, 2 mL of the bacterial suspension sample was added to a test tube containing 8 mL of simulated gastric fluid and cultured in a gastric digestion vibration incubator at 150 rpm for 60 min. The digestion sample was centrifuged at 6000 rpm for 5 min to remove the digestion fluid. The sample was resuspended in PBS buffer and the total colony count was determined by the plate count method.

[0048] 0.1 g of the composite probiotics prepared in Schemes 1-5 was added to 2 mL of distilled water to prepare a bacterial suspension sample. 2 mL of the bacterial suspension sample was then added to a test tube containing 8 mL of simulated intestinal fluid. The sample was incubated in an intestinal digestion shaking incubator at 150 rpm for 120 minutes. The digested sample was then centrifuged at 6000 rpm for 5 minutes to remove the digestive fluid. The sample was resuspended in PBS buffer and the total bacterial count was determined using the plate count method. The release rate (%) after gastric and intestinal digestion was calculated according to the following formula. The results are shown in Table 2.

[0049] Release rate (%) = V2 / V1 × 100%; V1 represents the number of viable bacteria before treatment; V2 represents the number of viable cells released after treatment with simulated intestinal fluid.

[0050] Table 2 Release rate of compound probiotics

[0051] The above results show that the composite probiotics prepared by the preparation methods of schemes 1-3 of the present invention can slow down their release efficiency in the stomach, thereby allowing more of them to reach the intestine and enhance their effect of regulating the intestinal environment.

[0052] Example 3 - Preparation of Astaxanthin Coffee Recipe 1 Astaxanthin coffee includes the following raw materials in parts by weight: 65 parts of coffee powder, 25 parts of astaxanthin microcapsule powder, 10 parts of white kidney bean powder, 2 parts of compound probiotics, 26 parts of maltodextrin, 0.2 parts of L-carnitine, 16 parts of erythritol, 6 parts of trehalose, 7 parts of sodium caseinate, 10 parts of mono- and diglycerol fatty acid esters, 0.03 parts of dipotassium hydrogen phosphate, and 8 parts of food-grade silicon dioxide.

[0053] Recipe 2 Astaxanthin coffee includes the following raw materials in parts by weight: 68 parts of coffee powder, 15 parts of astaxanthin microcapsule powder, 12 parts of white kidney bean powder, 3 parts of compound probiotics, 25 parts of maltodextrin, 0.3 parts of L-carnitine, 10 parts of erythritol, 8 parts of trehalose, 10 parts of sodium caseinate, 7 parts of mono- and diglycerol fatty acid esters, 0.02 parts of dipotassium hydrogen phosphate, and 9 parts of food-grade silicon dioxide.

[0054] Recipe 3 Astaxanthin coffee includes the following raw materials in parts by weight: 50 parts of coffee powder, 22 parts of astaxanthin microcapsule powder, 9 parts of white kidney bean powder, 1 part of compound probiotics, 30 parts of maltodextrin, 0.1 parts of L-carnitine, 13 parts of erythritol, 7 parts of trehalose, 8 parts of sodium caseinate, 9 parts of mono- and diglycerol fatty acid esters, 0.05 parts of dipotassium hydrogen phosphate, and 4 parts of food-grade silicon dioxide.

[0055] Recipe 4 Astaxanthin coffee includes the following raw materials in parts by weight: 35 parts of coffee powder, 30 parts of astaxanthin microcapsule powder, 20 parts of white kidney bean powder, 0.5 parts of compound probiotics, 8 parts of maltodextrin, 0.3 parts of L-carnitine, 10 parts of erythritol, 15.5 parts of trehalose, 17 parts of sodium caseinate, 23 parts of mono- and diglycerol fatty acid esters, 0.03 parts of dipotassium hydrogen phosphate, and 16 parts of food-grade silicon dioxide.

[0056] Among them, the astaxanthin microcapsule powder of formulas 1-4 is prepared according to scheme 1 in the preparation of astaxanthin microcapsule powder in Example 1, and the composite probiotics are prepared according to scheme 3 in the preparation of composite probiotics in Example 2; the coffee powder is composed of Labica coffee bean powder and Robusta coffee bean powder in a mass ratio of 2:1.

[0057] The preparation method of astaxanthin coffee of formula 1-4 comprises the following steps: coffee powder, astaxanthin microcapsule powder, white kidney bean powder, compound probiotics, maltodextrin, L-carnitine, erythritol, trehalose, sodium caseinate, mono- and diglycerol fatty acid esters, dipotassium hydrogen phosphate, and food-grade silicon dioxide are stirred and uniformly mixed, and then packaged into small bags to obtain astaxanthin coffee.

[0058] A sensory evaluation panel consisting of 10 members conducted a sensory evaluation on the astaxanthin coffee prepared according to the above recipes 1-5 after brewing with water at 50°C. The highest sensory evaluation score was 4 points. The sensory evaluation standards and scores are shown in the following table.

[0059] Table 3 Sensory evaluation criteria for astaxanthin coffee

[0060] Table 4 Sensory evaluation scores of astaxanthin coffee

[0061] The above results show that the astaxanthin coffee prepared by the formula of the present invention has good sensory evaluation, harmonious taste and flavor, has the aroma of coffee, and has no fishy smell, and has good promotion and application value.

[0062] In addition, other performance indicators of the astaxanthin coffee prepared in Recipe 1 were tested, and the results are shown in the following table.

[0063] Table 5 Astaxanthin coffee performance index detection

[0064] The above results show that the properties of the astaxanthin coffee prepared by the present invention meet the requirements.

[0065] In addition, the ability of the astaxanthin coffee of the present invention to scavenge DPPH free radicals was determined by colorimetry. 1 mL of astaxanthin coffee with a concentration of 50 μg / mL of formula 1 was added to a 20 mL test tube, 1 mL of 0.25 mM DPPH solution was added, and the mixture was reacted in the dark for 30 minutes at room temperature. The absorbance at 517 nm was measured after adjusting to zero with 1 mL of anhydrous ethanol and 1 mL of distilled water, and recorded as A1. At the same time, 1 mL of distilled water was used as a blank sample to determine its absorbance at 517 nm as A2. The scavenging rate of DPPH free radicals was determined, and the calculation formula for the scavenging rate was as follows: Clearance rate (%) = (A2-A1) / A2×100% Wherein, A1 is the absorbance value of the blank sample, and A2 is the absorbance value of the astaxanthin coffee of formula 1.

[0066] The scavenging rate of the astaxanthin coffee of formula 1 prepared by the above formula is 20.15%, indicating that the astaxanthin coffee prepared by the present invention also has a good ability to scavenge free radicals.

[0067] Finally, after brewing the astaxanthin coffee of formulas 1-3 of the present invention, no stratification phenomenon occurred, the particles were fine and uniform, and the solubility was good.

[0068] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. An astaxanthin coffee, characterized in that: The invention comprises the following raw materials in parts by weight: 50-68 parts of coffee powder, 15-26 parts of astaxanthin microcapsule powder, 9-12 parts of white kidney bean powder, 1-3 parts of compound probiotics, 23-30 parts of maltodextrin, 0.05-0.5 parts of L-carnitine, 10-16 parts of erythritol, 5-8 parts of trehalose, 7-10 parts of sodium caseinate, 7-10 parts of mono- and diglycerol fatty acid esters, 0.02-0.05 parts of dipotassium hydrogen phosphate, and 4-9 parts of food-grade silicon dioxide.

2. The astaxanthin coffee according to claim 1, characterized in that The astaxanthin microcapsule powder comprises the following raw materials in parts by weight: 18-30 parts of astaxanthin, 8-15 parts of Tween 80, 8-12 parts of soybean polysaccharide, 10-12 parts of alginate, 9-15 parts of beta-cyclodextrin, and 40-70 parts of water.

3. The astaxanthin coffee according to claim 1, characterized in that The preparation method of the astaxanthin microcapsule powder comprises the following steps: adding Tween 80 to water at 50-60° C. and stirring at high speed once, then adding soybean polysaccharide, alginate, and β-cyclodextrin and stirring at high speed twice, then adding astaxanthin and performing high-speed emulsification and shearing to obtain a mixed emulsion, and spray-drying the mixed emulsion to obtain the astaxanthin microcapsule powder.

4. The astaxanthin coffee according to claim 1, wherein The first high-speed stirring speed is 1200~1500r / min and the time is 5~8min; the second high-speed stirring speed is 2000~3000r / min and the time is 10~15min; the speed of the high-speed emulsification shear is 10000~12000r / min and the time is 6~8min; the spray drying inlet temperature is 120~140℃, the outlet temperature is 120~140℃, and the feed flow rate is 3~6mL / min.

5. The astaxanthin coffee according to claim 1, wherein The composite probiotics include the following raw materials in parts by weight: 4 to 6 parts of probiotics, 10 to 15 parts of cationic hydroxypropyl starch, 2 to 4 parts of propylene glycol alginate, and 2 to 4 parts of sodium alginate.

6. The astaxanthin coffee according to claim 1, characterized in that The preparation method of the composite probiotics comprises: adding cationic hydroxypropyl starch and propylene glycol alginate into water and mixing them to form a mixed solution with a concentration of 1-2 wt%; adding sodium alginate into water and mixing them to form a sodium alginate solution with a concentration of 1-2 wt%; adding probiotics into the mixed solution and stirring and mixing them, and then adding sodium alginate and stirring and mixing them at a high speed to obtain a microemulsion; and spray-drying the microemulsion to obtain the composite probiotics.

7. The astaxanthin coffee according to claim 6, characterized in that The stirring and mixing speed is 5000~6000r / min and the time is 5~6min; the high-speed stirring and mixing speed is 8000~10000r / min and the time is 7~10min; the spray drying inlet temperature is 30~40℃, the outlet temperature is 30~40℃, and the feed flow rate is 5~8mL / min.

8. The astaxanthin coffee according to claim 6, characterized in that The probiotics are one or more of Lactobacillus plantarum, Lactobacillus rhamnosus, and Bifidobacterium.

9. The astaxanthin coffee according to claim 8, characterized in that The plant lactobacillus is one or both of Lactobacillus plantarum LP90 and Lactobacillus plantarum LP05; the rhamnosus Lactobacillus is rhamnosus LRA05; and the bifidobacterium is one or more of Bifidobacterium bifidum BB132, Bifidobacterium bifidum BB-20, Bifidobacterium lactis BLA80, Bifidobacterium longum BL21, Bifidobacterium breve BBR60, and Bifidobacterium infantis B145.

10. The method for preparing astaxanthin coffee according to any one of claims 1 to 9, characterized in that: The method comprises the following steps: mixing coffee powder, astaxanthin microcapsule powder, white kidney bean powder, compound probiotics, maltodextrin, L-carnitine, erythritol, trehalose, sodium caseinate, mono- and diglycerol fatty acid esters, dipotassium hydrogen phosphate and edible-grade silicon dioxide, and then packaging the mixture into small bags to obtain astaxanthin coffee.

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