Composite solid beverage electuary based on coffee as main body and preparation method of composite solid beverage electuary

Abstract

The invention discloses a composite solid beverage electuary based on coffee as a main body and a preparation method of the composite solid beverage electuary, and belongs to the technical field of IPC (International Patent Classification) A23F 5 / 14. The electuary consists of the following components in parts by weight: 16-20 parts of coffee powder, 6-10 parts of baked cassia seed powder, 3 parts of honey-fried licorice root powder and 1 part of a natural flavor regulator, the natural flavor regulator is selected from citrus peel powder or lauraceae plant peel powder. The preparation method comprises the following steps: infiltrating dry raw licorice slices in a solution of honey and water in a ratio of 2: 5 for 30 minutes, frying at 120 + / -5 DEG C with slow fire for 15 minutes, cooling, re-moistening for 10 minutes, and crushing to 30-100 meshes; baking the semen cassiae at 165 + / -3 DEG C for 8-10 minutes, and crushing the semen cassiae to 20-40 meshes; crushing the natural flavor regulator to 30-100 meshes; and finally, mixing all the raw materials. Through a specific honey roasting process and a baking process, the side effects of the semen cassiae and the liquorice are greatly reduced, the product safety is improved, the taste is mellow, the product has natural fragrance, and the taste adaptability is enhanced.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a compound solid beverage granule with natural and healthy characteristics and a preparation method thereof. BACKGROUND

[0002] The pure coffee beverage on the market has a limited acceptance due to its heavy bitterness. The three-in-one coffee beverage on the market generally contains plant fat powder and synthetic sweeteners (for example, the patent CN105918577A uses plant fat powder and raw licorice), and some herbal coffee beverages directly use raw licorice and raw semen cassiae (for example, the patent CN101283721A may use raw semen cassiae and raw licorice), which has potential health risks and does not meet the healthy and clean consumption trend. Therefore, it is of great significance to develop a natural compound coffee beverage with high taste acceptance. SUMMARY

[0003] Technical problems to be solved Based on the technical defects described in the background, the present application aims to solve the following two technical problems: (1) To provide a coffee compound solid beverage to solve the problem of poor taste and small consumer group due to the heavy bitterness of pure coffee in the prior art; (2) To provide a coffee compound solid beverage, which abandons chemical ingredients such as plant fat powder, full-fat milk powder and synthetic sweeteners, and uses all-natural raw materials to meet the market demand for "clean label" and healthy drinks.

[0004] Technical scheme To solve the above technical problems, by scientific formula and process design, the roasted licorice powder is used as a sweetener to cover the bitterness of coffee, the roasted semen cassiae is used to enrich the coffee flavor, and the natural plant flavor is used to increase the complexity of flavor. The combination of the three can greatly improve the overall taste and flavor of the product and improve the taste acceptance. According to the above technical idea, the present application adopts the following technical scheme: A compound solid beverage granule based on coffee as the main body is made from the following raw materials by weight: coffee powder 16-20 parts, roasted semen cassiae powder 6-10 parts, honey-roasted licorice powder 3 parts, natural flavor modifier 1 part; The natural flavor modifier is selected from citrus peel powder or laurel bark powder; The honey-roasted licorice powder has a particle size of 30-100 mesh; The roasted semen cassiae powder has a particle size of 20-40 mesh.

[0005] Further, the preparation method of the honey-roasted licorice powder comprises the following steps: cutting dry raw licorice into slices, soaking the slices in a solution prepared by mixing honey and water at a mass ratio of 2:5 for 30 minutes, frying the soaked slices at a low fire for 15 minutes at 120±5°C, drying the fried slices at 60°C until the moisture content is less than or equal to 8%, and then crushing the dried slices into powder with a particle size of 30-100 mesh after soaking the dried slices in the solution for 10 minutes.

[0006] Further, the preparation method of the roasted semen cassiae powder comprises the following steps: roasting semen cassiae at 165±3°C for 8-10 minutes, and then crushing the roasted semen cassiae into powder with a particle size of 20-40 mesh.

[0007] Further, the particle size of the coffee powder is 20-30 mesh, and the particle size of the natural flavor modifier is 30-100 mesh.

[0008] Further, the granules are in the form of filter paper packaged brewing agent or canned powder.

[0009] A method for preparing the composite solid beverage granules, comprising the following steps: (1) weighing each raw material according to the weight parts; (2) mixing the honey-roasted licorice powder, the roasted semen cassiae powder, the natural flavor modifier and the coffee powder in a mixing device until they are evenly mixed; (3) packaging the mixed material into filter paper packaged brewing agent or canned powder.

[0010] Beneficial effects Compared with the existing beverage technology containing licorice and semen cassiae, the technical solution provided by the present application has the following significant beneficial effects: (1) The safety is significantly improved: the amount of roasted licorice and roasted semen cassiae in 30 grams (daily dosage) of the present application is within the range specified in the Chinese Pharmacopoeia, and the amount is slightly lower than the conventional dosage. The honey-roasted licorice powder prepared by using the specific process (honey: water = 2:5, frying at 120±10°C) has a lower content of glycyrrhizic acid than raw licorice, which further reduces the risk of water and sodium retention and blood pressure rise. At the same time, by accurately roasting semen cassiae at 165±3°C, the combined anthraquinone is partially decomposed and structurally transformed. The detection shows that the retention rate is still as high as more than 85%. This controlled transformation effectively moderates the cold nature of semen cassiae, making it mild in nature, significantly improving the safety and adaptability of drinking on the basis of retaining the lipid-lowering and vision-improving activity, and being suitable for long-term drinking. The natural sweetness of honey-roasted licorice successfully replaces synthetic sweeteners, solving the problem of heavy bitter taste of pure coffee, and avoiding the health risks of chemical additives. The following is the comparison of the properties of raw licorice and roasted licorice, raw semen cassiae and roasted semen cassiae according to the Chinese Pharmacopoeia and other literature. Comparison of raw licorice and roasted licorice (honey-roasted) Comparison dimension Raw hay Roasted licorice root Processing technology Raw medicinal material, cleaned and sliced, without heating Sliced and added with refined honey, stir-fried over low heat until golden yellow and not sticky Nature and flavor meridian Sweet, flat, slightly cool; heart, lung, spleen and stomach meridians Sweet, warm; heart, lung, spleen and stomach meridians Glycyrrhizic acid content (typical value) 4.0-5.0% 2.5-3.5% (decrease ≈15-30%) Main efficacy focus Clearing heat and resolving toxin, expelling phlegm and relieving cough, relieving pain and regulating various drugs Nourishing heart qi, invigorating spleen and tonifying qi, regulating drug properties and relieving pain Indications Toxic heat sores, sore throat, drug and food poisoning, lung heat cough Heart qi deficiency, pulse knot, spleen and stomach weakness, fatigue, qi deficiency cough Purgation / sodium retention and water retention Strong, easy to cause mild edema and elevated blood pressure Significantly weakened, reducing the risk of side effects Usage and dosage Decoction, 2-10g; severe cases can be added Decoction, 3-12g; often used with qi-tonifying drugs Usage notes Edema, hypertension, and hypokalemia should be used with caution Generally applicable to the general population, but should be used with caution in those with dampness and distension Modern application examples Drug toxicity (aconite and aconite), acute and chronic pharyngitis, acute drug-induced liver damage Arrhythmia (roasted licorice soup), chronic atrophic gastritis, and leukopenia after chemotherapy Comparison of raw cassia seed and baked (cooked) cassia seed Comparison dimension Raw cassia seed Roasted (cooked) cassia seed Appearance Greenish yellow or light green, shiny surface, hard texture Brown to brownish yellow, slightly wrinkled surface, crisp texture Nature and flavor meridian Sweet, bitter, salty, slightly cold, liver and large intestine meridians Cold nature weakened, sweet and bitter with a slight fragrance, liver, kidney and large intestine meridians Main efficacy Strong clearing heat and brightening eyes, purgative and laxative effects, suitable for treating excess heat eye diseases and severe constipation Liver calming and eyesight improving, mild laxative, suitable for long-term conditioning, chronic visual fatigue and weak constipation Anthraquinone content and effect High content of combined anthraquinone, significant laxative effect Combined anthraquinone partially decomposed, reduced laxative effect, less irritating to the stomach and intestines Antioxidation / lipid-lowering Total polyphenol content is slightly lower After moderate roasting, the dissolution rate of total polyphenols and total flavonoids increases, and the lipid-lowering and liver protection effects are more moderate Taste Herbal flavor, with astringent taste Roasted with coffee or caramel flavor, slightly bitter and sweet aftertaste, more acceptable Applicable population Those with excess heat, red and swollen eyes, and severe constipation Those with spleen and stomach deficiency, the elderly, and those who need regular health care due to long-term eye strain Usage and dosage Generally decocted for 6-10g, not suitable for long-term and large-scale use Can be used for tea, 10-15g, can be used for long-term tea drinking, need to be crushed to improve dissolution (2) Better health and compliance: The present technology completely excludes unhealthy ingredients such as vegetable fat, milk powder and synthetic sweeteners, and all uses of homologous raw materials and natural flavoring agents, which meets the modern consumer's pursuit of pure, natural and healthy "clean label" products; (3) Efficacy synergy and taste optimization: The present invention is not a simple mixture of raw materials, but through specific particle size ratio (coffee powder 20-30 mesh, baked cassia seed powder 30-50 mesh, and other ingredients 30-100 mesh) and scientific honey-roasting and baking process, the invigorating effect of coffee, the lipid-lowering and eye-opening effect of cassia seed, and the harmonizing and stomach-protecting effect of licorice are synergistically enhanced. The added natural flavoring agent not only provides a pleasant natural aroma, but also effectively neutralizes the bitter and astringent taste of coffee and traditional Chinese medicine, giving the product a rich, harmonious and multi-level taste, which is highly acceptable and suitable for a wide range of people. (4) Convenient to take and flexible in form: The product can be prepared into pre-packaged filter paper infusion agents, which are convenient and quick to brew, have no foreign matter residues and good experience; it can also be used as a canned powder, which allows users to adjust the brewing concentration according to their personal taste preferences, and is suitable for a wide range of scenarios. DETAILED DESCRIPTION

[0011] Example 1

[0012] (1) Raw material preparation: Honey-roasted licorice powder: Dry raw licorice and soak it in a solution prepared by mixing honey and water at a mass ratio of 2:5. After soaking, remove the licorice and fry it at a low heat of 120°C for 15 minutes until the surface turns dark yellow. Then dry it in a hot air oven at 60°C until the moisture content is ≤8%. After cooling, rehydrate for 10 minutes, then crush and pass through an 80-mesh sieve for use; Baked cassia seed powder: Take clean small cassia seeds, spread them on a baking tray, and bake them in a hot air oven at 165°C for 8 minutes. After cooling, crush and pass through a 30-mesh sieve for use; Coffee powder: Select medium-roast Arabica coffee beans and grind them into a powder that passes through a 20-mesh sieve; Lemon peel powder: Take dried lemon peel, crush it, and pass it through an 80-mesh sieve for use; (2) Mixing and blending: Weigh 1000g of coffee powder, 300g of baked cassia seed powder, 150g of honey-roasted licorice powder, and 50g of lemon peel powder. Put all the raw materials into a three-dimensional motion mixer and mix at a speed of 15 rpm for 25 minutes; (3) Packaging: Package the uniformly mixed material with degradable filter paper, 15g per package; Example 2

[0013] (1) Raw material preparation: Honey-roasted licorice powder: dry raw licorice is soaked, cut into 2-3 mm thick slices. Take honey and water to prepare a solution with a mass ratio of 2:5. Put the licorice slices into the solution and soak thoroughly. After taking out, fry at a low fire of 120°C for 15 minutes until the surface is dark yellow. Then dry in a hot air oven at 60°C until the moisture content is ≤8%. After cooling, soak for 10 minutes, crush, pass through an 80-mesh sieve, and reserve; Roasted cassia seed powder: take clean small cassia seeds, spread on a baking tray, and put into a hot air oven at 165°C for 8 minutes. After taking out and cooling, crush, pass through a 30-mesh sieve, and reserve; Coffee powder: select medium-roasted Arabica coffee beans, grind into powder passing through a 20-mesh sieve; Cinnamon bark powder: take dried cinnamon bark, crush, pass through an 80-mesh sieve, and reserve; (2) Ingredient preparation and mixing: take 800g of coffee powder, 500g of roasted cassia seed powder, 150g of honey-roasted licorice powder, and 50g of cinnamon bark powder. Put all the raw materials into a three-dimensional motion mixer and mix at a speed of 15 rpm for 25 minutes; (3) Packaging: package the uniformly mixed material with degradable filter paper, 15g per package.

[0014] Experimental effect data To verify the beneficial effects of the product of the present application, the following tests were conducted: (1) Taste evaluation: 20 sensory evaluation personnel conducted the evaluation, with a taste acceptance of 10 points as full score. The results showed that the average score of the present technical solution was 9.6 points, and the average score of pure coffee was 8.2 points; (2) Stability test: the product was placed at 40°C and RH 75% for 3 months, and was regularly detected. The product had no caking and deterioration, and the flavor was stable; (3) It was detected that the content of glycyrrhizic acid in the honey-roasted licorice powder prepared in the above embodiments 1 and 2 was reduced to below 4%; and the retention rate of combined anthraquinones in the roasted cassia seed powder was higher than 85%.

Claims

1. A composite solid beverage granule based on coffee as a main body, characterized in that, The granules are made of the following raw materials by weight: coffee powder 16-20 parts, roasted cassia seed powder 6-10 parts, honey-roasted licorice powder 3 parts, and natural flavor modifier 1 part; The natural flavor modifier is selected from the group consisting of citrus peel powder or laurel plant peel powder; The honey-roasted licorice powder has a particle size of 30-100 mesh; The roasted cassia seed powder has a particle size of 20-40 mesh.

2. The granule according to claim 1, characterized by The preparation method of the honey-roasted licorice powder comprises: The dried raw licorice is sliced, soaked in a solution of honey and water with a mass ratio of 2:5 for 30-45 minutes, stir-fried at a low fire for 15-20 minutes at 120±5℃, then hot air dried at 55-65℃ until the moisture content is less than or equal to 8%, cooled, re-moistened for 10 minutes, and then ground to a particle size of 30-100 mesh.

3. The granules according to claim 1, wherein The preparation method of the roasted cassia seed powder comprises:

4. The composite solid beverage tablet according to any one of claims 1 to 3, characterized in that: The coffee powder has a particle size of 20-30 mesh, and the natural flavor modifier has a particle size of 30-100 mesh.

5. The composite solid beverage tablet according to any one of claims 1 to 4, characterized in that: The granules are in the form of filter paper packaged infusion or canned powder.

6. A method of preparing the composite solid beverage granules according to any one of claims 1 to 3, characterized by, The method comprises the following steps: (1) weighing the raw materials according to the weight parts; (2) placing the honey-roasted licorice powder, roasted cassia seed powder, natural flavor modifier, and coffee powder in a three-dimensional motion mixer, mixing at a speed of 10-15 rpm for 20-30 minutes until uniform; (3) packaging the mixed material at 15 g per package, or using degradable filter paper to package, or canning and bagging.