Gastrodia elata coffee and preparation method thereof

Abstract

The invention relates to the technical field of application methods of medicinal and edible traditional Chinese medicinal materials, in particular to gastrodia elata coffee and a preparation method thereof. The preparation method of the gastrodia elata coffee sequentially comprises the following steps: performing hot-dipping extraction on gastrodia elata tubers by using an ethanol solution as a solvent, and concentrating an extracting solution to obtain an extract I; extracting with chloroform, taking a water phase, and concentrating to obtain an extract II; mixing the extract II with coffee bean powder, baking, adding water, and filtering to obtain filtrate and a solid part; decocting and extracting the solid part, mixing the extracting solution and the filtrate, and concentrating to obtain extract III; and mixing the extract III with pregelatinized starch, and performing dry granulation to obtain the gastrodia elata coffee powder. According to the technical scheme, the technical problem that in the prior art, a coffee product which can organically combine effective components of gastrodia elata with coffee, retains the excellent flavor of the coffee and endows the coffee with a certain health function does not exist is solved, and the gastrodia elata coffee has an ideal application prospect.

Description

Technical Field

[0001] The invention relates to the technical field of application methods of Chinese medicinal materials with both medicinal and edible properties, and in particular to gastrodia elata coffee and a preparation method thereof. Background Art

[0002] In recent years, as consumer demand for healthy beverages continues to escalate, complex beverages that combine nutrition, functionality, and a pleasant taste have become a hot topic in the market. Coffee, one of the most widely consumed beverages globally, is widely appreciated for its refreshing, antioxidant, and mood-enhancing properties. Meanwhile, traditional Chinese medicinal herbs are gaining increasing attention in modern health concepts. In particular, ingredients with calming properties, sleep-enhancing properties, and fatigue-relieving properties are increasingly being incorporated into food, beverages, and health products.

[0003] Gastrodia elata ( Gastrodia elata Gastrodia elata (Bl.) is a dried tuber of the orchid family and a traditional Chinese medicinal material included in the Chinese Pharmacopoeia. Its main active ingredients are gastrodin and 4-hydroxybenzyl alcohol, which exhibit multiple pharmacological effects, including sedation, anticonvulsant effects, memory improvement, and immune regulation. Studies have shown that Gastrodia elata extracts not only possess certain biological activities in food but may also improve food sensory quality by affecting aroma release and flavor coordination.

[0004] However, products combining Gastrodia elata with coffee are still relatively scarce on the market, and related technical literature and patents are scarce. Existing coffee products mostly rely on conventional herbal extracts or synthetic additives, lacking innovative products that truly integrate the benefits of Traditional Chinese Medicine with the coffee experience. In particular, there has been no systematic research on the application of Gastrodia elata, using rational processes to incorporate its active ingredients into coffee systems and achieve both enhanced sensory quality and functionality.

[0005] In addition, since Gastrodia elata contains a variety of chemical components with different polarities, how to choose a suitable extraction and purification method without affecting the original flavor of the coffee, so that the target active ingredients can be stably present in the coffee system and maintain good performance during processing such as baking and brewing, is one of the key technical difficulties currently faced in the development of Gastrodia elata coffee powder.

[0006] In summary, the existing technology still lacks a coffee product that can organically combine the active ingredients of Gastrodia elata with coffee, retaining the excellent flavor of coffee while also imparting certain health benefits. Therefore, developing a Gastrodia elata coffee powder with excellent sensory quality, clear functional ingredients, and a stable preparation process has significant market value and application prospects. Summary of the Invention

[0007] The purpose of the present invention is to provide a method for preparing Gastrodia elata coffee, so as to solve the technical problem in the prior art that there is still a lack of a coffee product that can organically combine the effective ingredients of Gastrodia elata with coffee, retain the excellent flavor of coffee and give it certain health functions.

[0008] To achieve the above object, the technical solution adopted by the present invention is as follows: A method for preparing Gastrodia elata coffee comprises the following steps performed in sequence: S1: Using ethanol solution as solvent, hot-extracting the Gastrodia elata tuber, concentrating the extract to obtain extract I; dispersing extract I in water, extracting using chloroform as solvent, and concentrating the aqueous phase to obtain extract II; S2: Grinding coffee beans to obtain coffee bean powder, mixing extract II with the coffee bean powder to obtain a roasted mixture; roasting the roasted mixture, adding water and filtering to obtain a filtrate and a solid portion; boiling and extracting the solid portion, mixing the extract and the filtrate, and concentrating to obtain extract III; S3: The extract III is mixed with pregelatinized starch, and after dry granulation, the Gastrodia elata coffee powder is obtained.

[0009] Furthermore, in S1, the Gastrodia elata tubers are obtained by baking fresh Gastrodia elata tubers at 45-55° C. until the moisture content is less than 15%.

[0010] Furthermore, in S1, the tubers of Gastrodia elata are crushed, and a 70-85% ethanol solution is used as a solvent to perform hot soaking extraction on the Gastrodia elata at 70-90°C for 5-8 hours; the hot soaking extraction is repeated 2-5 times; and the material-liquid ratio of the hot soaking extraction is 1 kg:7-9 L.

[0011] Furthermore, in S1, extract I is dispersed in water at a ratio of 10 g:100 mL to obtain an extract dispersion; an extraction operation is performed 3-4 times using an equal volume of chloroform to the extract dispersion, and the aqueous phase obtained by extraction is taken and concentrated to obtain extract II.

[0012] Furthermore, in S2, coffee beans with a moisture content of less than 15% are ground and then mixed with extract II in a ratio of 100:1-5 to obtain a roasted mixture.

[0013] Further, in S2, the baking mixture is baked at 180-200°C for 8-15 minutes.

[0014] Furthermore, in S2, water is added to the roasted mixture at a ratio of 1 kg:1-3 L, and a filtrate and a solid portion are obtained after filtration.

[0015] Furthermore, in S2, water in an amount 7-10 times the mass of the coffee bean powder is added to the solid portion, and the mixture is boiled and extracted for 20-30 minutes to obtain an extract.

[0016] Furthermore, in S3, the mass ratio of extract III to pregelatinized starch is 100:1-2.

[0017] The present invention also provides a method for preparing Gastrodia elata coffee and obtains Gastrodia elata coffee powder.

[0018] The present invention provides Gastrodia elata coffee and its preparation method. Through specific extraction and purification steps, the active ingredients in Gastrodia elata are organically combined with coffee, imparting certain health benefits while preserving the coffee's original flavor. Gastrodia elata powder is subjected to multiple hot-infusion extractions using a 70-85% ethanol solution. This process is designed to efficiently extract the active ingredients in Gastrodia elata, such as gastrodin and p-hydroxybenzyl alcohol. The concentrated extract is dispersed in water and extracted with chloroform, retaining the aqueous phase. Chloroform, as a moderately polar solvent, effectively removes fat-soluble impurities while retaining components that enhance coffee's sensory properties in the aqueous phase. The ground coffee beans are mixed with the Gastrodia elata extract (Extract II) in a specific ratio and roasted at high temperature for a short time. This process not only enhances the product's flavor but also promotes the interaction between the active ingredients in Gastrodia elata and the natural compounds in the coffee beans, such as the regulation of the Maillard reaction, resulting in a more complex and pleasant aroma and flavor. The roasted mixed powder is then washed and further extracted by decoction. The combined extracts are then concentrated under reduced pressure to produce Extract III. The extract III is mixed with pregelatinized starch and formed into granules by a dry granulator to obtain the finished Gastrodia elata coffee powder.

[0019] The beneficial effects of this technical solution are: (1) Significant improvement in sensory quality: Aroma Enhancement: The roasting process of Gastrodia elata extract (Extract II) mixed with coffee bean powder is crucial for the sensory evaluation of Gastrodia elata coffee. Aromatic glycosides and phenolic compounds in Gastrodia elata undergo thermal decomposition or volatilization at appropriate temperatures, releasing unique aroma compounds. During co-roasting with coffee grounds, these volatile compounds may synergize with the coffee's inherent aromatic compounds, enhancing the overall aroma and making the flavor richer and smoother.

[0020] Improved taste: Certain components in Gastrodia elata extract have a sweet or mellow taste that can mitigate the inherent bitterness and sourness of coffee, thereby improving the overall taste experience. This "harmony" effect makes the coffee taste more rounded and smooth, improving the sensory score.

[0021] (2) Optimized extraction process ensures the enrichment of ingredients with improved sensory effects: During the preparation of Gastrodia elata extract, chloroform, a moderately polar solvent, effectively removes fat-soluble impurities from the extract while retaining components with sensory-enhancing properties in the aqueous phase. Chloroform extraction yields an aqueous extract rich in components with sensory-enhancing properties and low in impurities. When co-roasted with coffee grounds, these components release aroma precursors, sweeteners, or bitterness-modifying compounds during heating, enhancing the overall sensory experience.

[0022] (3) Increased health functions: Traditional Chinese medicine, a food and medicine, contains a variety of bioactive ingredients, such as gastrodin and p-hydroxybenzyl alcohol, which have various pharmacological effects, including sedation, anticonvulsant effects, memory improvement, and immune regulation. Introducing these active ingredients into coffee imparts certain health benefits, satisfying consumers' demand for functional beverages.

[0023] In summary, through scientific and rational process design, the present invention has successfully developed a Gastrodia elata coffee powder with excellent sensory qualities and clear functional ingredients. This fills the market gap for functional beverages combining Gastrodia elata and coffee, and has significant market value and application prospects. In particular, the optimized extraction and extraction processes ensure the effective enrichment of components with enhanced sensory effects, thereby significantly improving the sensory quality and health benefits of the final product. DETAILED DESCRIPTION

[0024] The present invention will be further described in detail below with reference to the examples, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following examples and experimental examples are conventional means well known to those skilled in the art, and the materials, reagents, etc. used are all commercially available.

[0025] Example 1: Fresh tubers of Gastrodia elata are roasted at 45-55°C until the moisture content is less than 15%. The tubers are then crushed and passed through a 40-mesh sieve. The crushed tubers are extracted with 70-85% ethanol (preferably 75%) at a material-liquid ratio of 1 kg of Gastrodia elata powder to 7-9 L of ethanol solution (preferably 1 kg:8 L). The immersion extraction time is 5-8 hours (preferably 6 hours) at a temperature of 70-90°C (preferably 80°C). The Gastrodia elata powder is subjected to hot extraction 2-5 times (preferably 3 times). The combined extracts are concentrated under reduced pressure to obtain an extract (Extract I). The relative density of the extract is controlled to be approximately 1.15 at 60°C. The extract is dispersed in water at a ratio of 10 g:100 mL. The dispersion is extracted with an equal volume of chloroform, retaining the aqueous phase. This extraction is repeated 3-4 times (preferably 3 times). After the extraction is complete, the aqueous phase is concentrated under reduced pressure to obtain an extract (Extract II) with a relative density of approximately 1.15 at 60°C.

[0026] Yunnan small-grain coffee beans (moisture content <15%) are ground and passed through a 40-mesh sieve to obtain coffee bean powder. The coffee bean powder is then mixed with Gastrodia elata extract (Extract II) at a mass ratio of 100:1-5 (preferably 100:3). After thorough mixing, the mixture is roasted at 180-200°C (preferably 190°C) for 8-15 minutes (preferably 10 minutes) to enhance the flavor. The roasted mixture is then dispersed in pure water at a ratio of 1 kg:1-3 L (preferably 1 kg:2 L). The filtrate is filtered and the solid portion is used for further extraction. To the solid portion, 7-10 times (preferably 8 times) the mass of the coffee bean powder is added to the solid portion, and the mixture is decocted for 20-30 minutes (preferably 25 minutes) to obtain an extract. The extract and filtrate are combined and concentrated under reduced pressure to obtain an extract (Extract III) with a relative density of approximately 1.15 (at 60°C).

[0027] Mix the extract III and pregelatinized starch in a mass ratio of 100:1-2 (preferably 100:1) and add them to the dry granulator for conventional dry granulation. 2 The mixture is pressed into a block, and then passed through an 80-mesh sieve oscillating granulator to obtain granules, namely the Gastrodia elata coffee powder of this embodiment. The Gastrodia elata coffee of this embodiment is taken and dissolved in water in a certain proportion according to taste requirements, and then consumed. The Gastrodia elata coffee powder of this embodiment is prepared according to the above-mentioned optimal process parameters.

[0028] The total content of gastrodin and p-hydroxybenzyl alcohol in Gastrodia elata coffee powder was determined. The determination method is described in the "Chinese Pharmacopoeia" section on the determination of Gastrodia elata. The HPLC conditions were as follows: octadecylsilane bonded silica gel as the filler; acetonitrile-0.05% phosphoric acid solution (3:97) as the mobile phase; and detection at a wavelength of 220 nm. The reference solution was prepared as follows: Accurately weigh appropriate amounts of gastrodin and p-hydroxybenzyl alcohol reference standards, then add a 3:97 acetonitrile-water mixture to a solution containing 50 μg of gastrodin and 25 μg of p-hydroxybenzyl alcohol per 1 ml. The preparation method of the test solution is as follows: take 20g of Gastrodia elata coffee powder, dissolve it in 50mL of water, filter it after it is fully dissolved, accurately measure 10ml of the filtrate, concentrate it to near dryness, add acetonitrile-water (3:97) mixed solution to dissolve the residue, transfer it to a 25ml volumetric flask, dilute it to the scale with acetonitrile-water (3:97) mixed solution, shake it well, filter it, and take the filtrate to obtain the solution. The determination method is as follows: accurately aspirate 5μl of the reference solution and the test solution respectively, inject them into the liquid chromatograph, and determine the solution. The total content of gastrodin and p-hydroxybenzyl alcohol in the Gastrodia elata coffee powder prepared in this example is 2.31% (n=3). Gastrodin (C 13 H 18Gastrodia elata (Gastrodia elata) is a plant-derived food. Gastrodia elata coffee powder prepared in this method contains Gastrodia elata-related components. Furthermore, the 2.31% content in this method is similar to the combined content of gastrodin and p-hydroxybenzyl alcohol in typical Gastrodia elata tubers. Gastrodia elata tubers are edible as food. The combined content of gastrodin and p-hydroxybenzyl alcohol in this method's Gastrodia elata coffee powder is similar to that of the natural product, demonstrating the safety of this method's Gastrodia elata coffee and its potential as a daily beverage. While maintaining the content of Gastrodia elata's active ingredients (neither too high nor too low), this method achieves a harmonious blend of Gastrodia elata and coffee, providing a delightful sensory experience for the drinker.

[0029] Example 2 Fresh tubers of Gastrodia elata were roasted at 45-55°C until the moisture content was less than 15%. The tubers were then crushed and passed through a 40-mesh sieve. The crushed tubers were extracted with 80% ethanol at a material-liquid ratio of 1 kg of Gastrodia elata powder to 7 L of ethanol solution. The immersion extraction time was 8 hours at a temperature of 70°C. The Gastrodia elata powder was subjected to hot-immersion extraction three times. The extracts were combined and concentrated under reduced pressure to obtain an extract (Extract I). The relative density of the extract was controlled at approximately 1.15 (at 60°C). The extract was dispersed in water at a ratio of 10 g:100 mL. The dispersion was conventionally extracted with an equal volume of chloroform, retaining the aqueous phase. This was extracted three times. After the extraction was complete, the aqueous phase was concentrated under reduced pressure to obtain an extract (Extract II) with a relative density of approximately 1.15 (at 60°C).

[0030] Yunnan small-grain coffee beans (moisture content <15%) were ground and passed through a 40-mesh sieve to obtain coffee bean powder. This powder was then mixed with Gastrodia elata extract (Extract II) in a mass ratio of 100:3. After thorough mixing, the mixture was roasted at 190°C for 10 minutes to enhance the flavor. The roasted mixture was then dispersed in pure water at a ratio of 1 kg:2 L. The filtrate was filtered, and the solid portion was used for further extraction. Nine times the mass of pure water as the coffee bean powder was added to the solid portion, and the mixture was decocted for 25 minutes to obtain an extract. The extract and filtrate were combined and concentrated under reduced pressure to obtain an extract (Extract III) with a relative density of approximately 1.15 (at 60°C).

[0031] The extract III and pregelatinized starch were mixed evenly in a mass ratio of 100:2, added to the dry granulator, and granulated at a pressure of 3.5T / cm 2The mixture was pressed into blocks and then passed through an oscillating granulator with an 80-mesh screen to produce granules, which are the Gastrodia elata coffee powder of this embodiment. The Gastrodia elata coffee of this embodiment was dissolved in water in a specific proportion according to desired taste and then consumed. The combined content of gastrodin and p-hydroxybenzyl alcohol in the Gastrodia elata coffee powder produced in this example was 2.09% (n=3).

[0032] Comparative Example 1 Fresh tubers of Gastrodia elata were roasted at 45-55°C until the moisture content was less than 15%. The tubers were then crushed and passed through a 40-mesh sieve. The crushed tubers were extracted with 75% ethanol at a material-liquid ratio of 1 kg of Gastrodia elata powder to 8 L of ethanol solution. The immersion extraction time was 6 hours at a temperature of 80°C. The Gastrodia elata powder was subjected to hot-immersion extraction three times. The extracts were combined and concentrated under reduced pressure to obtain an extract (Extract I). The relative density of the extract was controlled at approximately 1.15 (at 60°C). The extract was dispersed in water at a ratio of 10 g:100 mL. The dispersion was conventionally extracted with an equal volume of chloroform, retaining the aqueous phase. This was extracted three times. After the extraction was complete, the aqueous phase was concentrated under reduced pressure to obtain an extract (Extract II) with a relative density of approximately 1.15 (at 60°C).

[0033] Yunnan small-grain coffee beans (moisture content <15%) are ground and passed through a 40-mesh sieve to obtain coffee bean powder. The coffee bean powder is roasted at 190°C for 10 minutes to enhance the flavor. Eight times the weight of the coffee bean powder is then added to the mixture, and the mixture is boiled and extracted for 25 minutes to obtain an extract. This extract is then concentrated under reduced pressure to obtain an extract (coffee extract) with a relative density of approximately 1.15 (at 60°C).

[0034] The coffee extract was mixed with extract II to obtain a mixed extract. The mass ratio of coffee bean powder corresponding to extract III to the mass ratio of Gastrodia elata extract (extract II) was 100:3. The mixed extract was mixed with pregelatinized starch at a mass ratio of 100:1 and added to a dry granulator. The mixture was granulated at a pressure of 3.5T / cm 2 The mixture was pressed into a block, and then passed through an 80-mesh sieve oscillating granulator to obtain granules, namely the Gastrodia elata coffee powder of this comparative example. In this comparative example, the Gastrodia elata extract (Extract II) and coffee bean powder were not mixed and roasted, but the Gastrodia elata extract (Extract II) and coffee extract were mixed to prepare the Gastrodia elata coffee powder.

[0035] Comparative Example 2 In this comparative example, a Gastrodia elata extract (Extract II) was prepared according to the optimal method of Example 1. After mixing with coffee powder and roasting, the extract was processed as follows: 8 times the mass of the coffee bean powder was added to the roasted mixed powder (coffee powder + Gastrodia elata extract), and the mixture was decocted for 25 minutes (preferably 25 minutes) to obtain an extract. After conventional vacuum concentration, an extract (Extract III) with a relative density of approximately 1.15 (at 60°C) was obtained. Subsequent steps were carried out according to the optimal method of Example 1 to obtain Gastrodia elata coffee powder. In this comparative example, the roasted mixed powder was not dispersed in water prior to decoction extraction, as described in the present invention, nor was it filtered to retain the filtrate. Instead, the roasted mixed powder was directly decocted. Due to the omission of these key steps, the total content of gastrodin and p-hydroxybenzyl alcohol in the resulting Gastrodia elata coffee powder was significantly reduced, reaching only 1.97% (n=3). The inventors believe that this result may be due to the lack of water pre-washing of the mixed powder, which resulted in a large amount of Gastrodia elata extract adhering to the surface of the coffee powder. During the subsequent decoction process, these attached components may degrade or transform due to factors such as heat, thus affecting their stability and the final extraction efficiency. Therefore, before decoction extraction of coffee powder, it is necessary to add an appropriate amount of water and wash it several times to dissolve some of the Gastrodia elata extract in the water. Decoction extraction of the washed coffee powder can help improve the retention rate and extraction efficiency of the components that enhance sensory effects.

[0036] Comparative Example 3 The difference between this comparative example and Example 1 lies in the preparation method of the Gastrodia elata extract, which is as follows: Take fresh tubers of Gastrodia elata, bake them at 45-55°C until the moisture content is less than 15%, then crush the Gastrodia elata and pass it through a 40-mesh sieve. Use 75% ethanol to extract the crushed Gastrodia elata, the material-liquid ratio is 1kg Gastrodia elata powder: 8L ethanol solution, the soaking extraction time is 6h, and the soaking temperature is 80°C. Repeat the hot soaking extraction of Gastrodia elata powder 3 times, combine the extracts, and obtain an extract (Extract I) through conventional vacuum concentration. The relative density of the extract is controlled at about 1.15 (60°C). Directly use Extract I as Gastrodia elata extract, mix Extract I with coffee powder and bake (the mass ratio of coffee powder to Extract I is 100:3), and the remaining operating steps are the same as the optimal method of Example 1 to obtain Gastrodia elata coffee powder.

[0037] Comparative Example 4 The difference between this comparative example and Example 1 lies in the preparation method of the Gastrodia elata extract, which is as follows: Fresh tubers of Gastrodia elata were roasted at 45-55°C until the moisture content was less than 15%. The tubers were then crushed and passed through a 40-mesh sieve. The crushed tubers were extracted with 75% ethanol at a material-liquid ratio of 1 kg of Gastrodia elata powder to 8 L of ethanol solution. The immersion extraction time was 6 hours at 80°C. The Gastrodia elata powder was subjected to hot-immersion extraction three times. The extracts were combined and concentrated under reduced pressure to obtain an extract (Extract I). The relative density of the extract was controlled to be approximately 1.15 at 60°C. The extract was dispersed in water at a ratio of 10 g:100 mL. The dispersion was subjected to conventional extraction with an equal volume of petroleum ether, retaining the aqueous phase. The extraction was repeated three times. After the extraction was complete, the aqueous phase was concentrated under reduced pressure to obtain an extract (Extract II) with a relative density of approximately 1.15 at 60°C. The remaining steps were the same as the optimal method of Example 1 to obtain Gastrodia elata coffee powder.

[0038] Comparative Example 5 The difference between this comparative example and Example 1 lies in the preparation method of the Gastrodia elata extract, which is as follows: Fresh tubers of Gastrodia elata were roasted at 45-55°C until the moisture content was less than 15%. The tubers were then crushed and passed through a 40-mesh sieve. The crushed tubers were extracted with 75% ethanol at a material-liquid ratio of 1 kg of Gastrodia elata powder to 8 L of ethanol solution. The immersion extraction time was 6 hours at 80°C. The Gastrodia elata powder was subjected to hot-immersion extraction three times. The extracts were combined and concentrated under reduced pressure to obtain an extract (Extract I). The relative density of the extract was controlled to be approximately 1.15 at 60°C. The extract was dispersed in water at a ratio of 10 g:100 mL. The dispersion was subjected to conventional extraction with an equal volume of water-saturated n-butanol, retaining the aqueous phase. This extraction was repeated three times. After the extraction was complete, the aqueous phase was concentrated under reduced pressure to obtain an extract (Extract II) with a relative density of approximately 1.15 at 60°C. The remaining steps were the same as in the optimal method of Example 1 to obtain Gastrodia elata coffee powder.

[0039] Experimental Example 1: Sensory Evaluation The Gastrodia elata coffee powder obtained in the Examples and Comparative Examples underwent sensory analysis according to the SCA (Specialty Coffee Association) cupping system. 15g of Gastrodia elata coffee powder was accurately weighed and added to 400mL of boiling water (>95°C) until fully dissolved to obtain the test samples. The test samples were then divided into 20mL portions in transparent glass containers. Odor analysis was performed when the temperature of the test samples dropped to approximately 20°C. Ten trained panelists (a 1:1 ratio of male to female, aged 25-40 years) conducted a sensory evaluation of the samples according to a protocol. The SCA evaluation criteria encompass 10 dimensions: aroma, flavor, acidity, body, aftertaste, balance, consistency, sweetness, cleanliness, and overall evaluation. Each dimension was evaluated on a scale of 6-10, with scores assigned in 0.25-point increments. Higher scores indicate superior performance in that dimension. The results are shown in Table 1.

[0040] The detailed explanation of the scoring criteria is as follows: Aroma, as measured in this test, primarily focuses on wet aroma, the odor released after hot water brewing. Scoring focuses on the intensity, complexity, pleasantness, and presence of off-flavors or defects. Flavor is the overall taste perceived in the mouth, including sourness, sweetness, bitterness, saltiness, and other flavor characteristics. Scoring focuses on the clarity, richness, harmony, and pleasantness of the flavor. Acidity refers to the brightness and vitality brought by acids in the coffee, not the acidity or alkalinity in the sense of pH. Scoring focuses on the quality (cleanliness and brightness), quantity (balance), and pleasantness of the acid. For example, brightness, liveliness, and freshness are positive, while sharpness, acetic acidity, and astringency are negative. Body refers to the "weight" or "body" of the coffee in the mouth, specifically the viscosity and richness of the liquid. Scoring focuses on whether the mouthfeel is full, smooth, and layered. Aftertaste is the duration and quality of the flavor lingering in the mouth after swallowing or spitting out the coffee. Scoring focuses on whether the aftertaste is pleasant, long-lasting, and clean. For example, aftertaste, fruitiness, and caramel are positive, while bitterness, medicinal notes, and metallic notes are negative. Balance refers to the harmony between the various sensory attributes of a coffee (acidity, flavor, body, etc.). The focus of the scoring is whether any one aspect is overly prominent or understated, and whether the overall quality is harmonious and unified. A high score is achieved when the elements do not conflict with each other, complementing rather than overpowering each other. Consistency assesses the consistency between multiple cups of the same sample. In cupping, at least three replicates are typically prepared for each sample. Scoring focuses on whether these replicates maintain consistency in flavor, acidity, and other aspects. Sweetness refers to the sugar-like sweetness in the coffee. This doesn't necessarily refer to actual sweetness, but rather a soft and pleasant overall taste. Scoring focuses on whether the coffee exhibits a natural sweetness and roundness. Cleanliness refers to the absence of off-flavors, foreign notes, or other unpleasant flavors that interfere with the main flavor profile. Scoring focuses on defects such as earthy, fermented, rubbery, and woody notes. The overall rating is a subjective assessment of the overall impression and preference of the coffee, representing the sum of the scores for the previous nine items.

[0041] Table 1: Sensory evaluation results (n=10, the values ​​in the table are the average scores of 10 judges)

[0042] The experimental data in Table 1 show that Comparative Example 1, in which Gastrodia elata extract (Extract II) was mixed with coffee extract to produce Gastrodia elata coffee powder, did not roast it together. Instead, it roasted Gastrodia elata extract (Extract II) with coffee extract, resulting in lower sensory evaluation results for the Gastrodia elata coffee. The inventors attribute this to the fact that gastrodin, p-hydroxybenzyl alcohol, and other aromatic glycosides and phenolic compounds in Gastrodia elata undergo thermal decomposition or volatilization at appropriate temperatures, releasing unique aroma compounds. During co-roasting with coffee powder, these volatile compounds may synergistically enhance the aroma with the coffee's inherent aromatic compounds, thereby enhancing the overall aroma layering and making the aroma richer and mellower. The Maillard reaction during coffee roasting is one of the key chemical reactions that produces coffee's aroma and flavor, involving a complex reaction between reducing sugars and amino acids. Certain polysaccharides, glycosides, and phenolic compounds in the Gastrodia elata extract may act as natural additives during roasting, modulating the reaction rate and preventing excessive charring; providing new reaction substrates for the production of more flavor compounds; and increasing the complexity of the system, enhancing the layering and persistence of the aroma. Certain components of the Gastrodia elata extract impart a sweet or mellow taste, which can mitigate the inherent bitterness and sourness of coffee, thereby improving the overall taste experience. This "harmony" effect makes the coffee taste more rounded and smooth, improving the sensory evaluation. However, Comparative Example 1 lacks the aforementioned mixed roasting process of the Gastrodia elata extract and coffee powder, and therefore, the sensory evaluation results of the Gastrodia elata coffee prepared in Comparative Example 1 are unsatisfactory.

[0043] The sensory evaluation results of Comparative Example 2 were not significantly different from those of Example 1. Comparative Example 2 used a mixed roasting of Gastrodia elata extract and coffee powder, so the sensory evaluation of the coffee was not significantly affected. Comparative Example 3 used an alcohol extract of Gastrodia elata (Extract I) mixed with the coffee powder and roasted it without chloroform extraction. The overall sensory evaluation of the resulting Gastrodia elata coffee powder was inferior to that of Example 1, indicating that the components in the Gastrodia elata extract that enhance the sensory effects of coffee are concentrated in the aqueous phase after chloroform extraction. Comparative Example 4 used petroleum ether instead of chloroform for extraction, but the components in the resulting aqueous phase had limited effect on enhancing the sensory effects of coffee, not as good as those in Example 1. Comparative Example 5 used the more polar, water-saturated n-butanol to extract the Gastrodia elata alcohol extract, but the resulting aqueous phase had limited effect on enhancing the sensory effects of coffee, also not as good as those in Example 1. Thus, using chloroform to extract the Gastrodia elata alcohol extract and retaining the aqueous phase for subsequent processing resulted in a Gastrodia elata coffee powder with good sensory evaluation. Chloroform is a medium-polarity solvent that can effectively remove fat-soluble impurities from the Gastrodia elata extract while retaining the components that have the effect of improving the coffee's sensory effects in the aqueous phase. Petroleum ether has too low a polarity and cannot effectively remove interfering components, resulting in a large amount of impurities remaining in the aqueous phase, affecting the sensory enhancement effect. n-Butanol has too high a polarity and will also bring some components that have the effect of improving the coffee's sensory effects into the organic phase, reducing the effective ingredients in the aqueous phase and limiting the sensory enhancement. Example 1 obtained an aqueous extract rich in active ingredients that have the effect of improving the coffee's sensory effects and low in impurities through chloroform extraction; after co-roasting it with coffee powder, these components released aroma precursors, sweet substances, or components that alleviate bitterness during the heating process, thereby enhancing the overall sensory experience; Comparative Example 3 did not undergo a purification step and contained a large number of impurities. These components may produce odors, burnt smells, or affect aroma release at high temperatures; although Comparative Examples 4 and 5 were extracted, due to the inappropriate polarity of the solvent, they failed to effectively enrich the components that have the effect of improving the coffee's sensory effects, resulting in a lack of obvious sensory enhancement. Chloroform, a medium-polarity solvent, is the optimal extraction solvent for the coffee-enhancing active ingredients in Gastrodia elata extract. It effectively removes impurities while retaining the components that enhance coffee sensory evaluation in the aqueous phase. Extraction with solvents of incompatible polarity (such as petroleum ether or water-saturated n-butanol) can lead to the loss of components that enhance coffee sensory properties or the retention of impurities, thereby reducing the sensory quality of the final product.

[0044] The above is only an embodiment of the present invention, and the common knowledge such as the specific structure and characteristics of the scheme is not described in detail here. It should be pointed out that for those skilled in the art, several variations and improvements can be made without departing from the structure of the present invention, and these should also be regarded as the scope of protection of the present invention. These will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A method for preparing Gastrodia elata coffee, characterized in that: The method includes the following steps: S1: Using ethanol solution as solvent, hot-extracting the Gastrodia elata tuber, concentrating the extract to obtain extract I; dispersing extract I in water, extracting using chloroform as solvent, and concentrating the aqueous phase to obtain extract II; S2: Grinding coffee beans to obtain coffee bean powder, mixing extract II with the coffee bean powder to obtain a roasted mixture; roasting the roasted mixture, adding water and filtering to obtain a filtrate and a solid portion; boiling and extracting the solid portion, mixing the extract and the filtrate, and concentrating to obtain extract III; S3: The extract III is mixed with pregelatinized starch, and after dry granulation, the Gastrodia elata coffee powder is obtained.

2. The method for preparing Gastrodia elata coffee according to claim 1, wherein: In S1, Gastrodia elata tubers were obtained by baking fresh Gastrodia elata tubers at 45-55°C until the moisture content was less than 15%.

3. The method for preparing Gastrodia elata coffee according to claim 2, wherein: In S1, the tubers of Gastrodia elata are crushed, and a 70-85% ethanol solution is used as a solvent to perform hot soaking extraction on the Gastrodia elata at 70-90° C. for 5-8 hours; the hot soaking extraction is repeated 2-5 times; and the material-liquid ratio of the hot soaking extraction is 1 kg:7-9 L.

4. The method for preparing Gastrodia elata coffee according to claim 3, wherein: In S1, extract I is dispersed in water at a ratio of 10 g:100 mL to obtain an extract dispersion; an equal volume of chloroform is used to extract the extract dispersion for 3-4 times, and the aqueous phase obtained by extraction is concentrated to obtain extract II.

5. The method for preparing Gastrodia elata coffee according to claim 1, wherein: In S2, coffee beans with a moisture content of less than 15% are ground and then mixed with extract II in a ratio of 100:1-5 to obtain a roasted mixture.

6. The method for preparing Gastrodia elata coffee according to claim 5, wherein: In S2, the baking mixture is baked at 180-200°C for 8-15 minutes.

7. The method for preparing Gastrodia elata coffee according to claim 6, wherein: In S2, water is added to the roasted mixture at a ratio of 1 kg:1-3 L, and a filtrate and a solid portion are obtained after filtration.

8. The method for preparing Gastrodia elata coffee according to claim 7, wherein: In S2, water in an amount 7 to 10 times the mass of the coffee bean powder is added to the solid portion, and the mixture is boiled and extracted for 20 to 30 minutes to obtain an extract.

9. The method for preparing Gastrodia elata coffee according to claim 8, wherein: In S3, the mass ratio of extract III to pregelatinized starch is 100:1-2.

10. Gastrodia elata coffee powder prepared according to the method for preparing Gastrodia elata coffee according to any one of claims 1 to 9.

Images