Prebiotic black coffee drink capable of improving intestinal health function and preparation method and application of prebiotic black coffee drink

Abstract

The invention discloses a prebiotic black coffee beverage capable of improving the intestinal health function and a preparation method and application thereof, and belongs to the technical field of functional food. The invention discloses a prebiotic black coffee beverage with a function of improving intestinal health. The prebiotic black coffee beverage is prepared from the following raw materials: water, a black coffee concentrated solution, resistant dextrin, polydextrose, fructo-oligosaccharide, puerarin, mogroside and xanthan gum. The prebiotic black coffee drink added with prebiotics, dietary fibers and medicinal and edible components has the functions of improving intestinal health, promoting excretion and relaxing bowels, and is suitable for intestinal health management of people who have high sedentariness and irregular work and rest.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of functional food, more particularly to a prebiotic black coffee drink for improving intestinal health function and a preparation method and application thereof. BACKGROUND

[0002] With the continuous improvement of living standards, consumers drinking black coffee no longer simply satisfy with refreshing the mind, and consumer demand is more diversified. High-paced work groups will cause irregular work and diet under the habit of sitting and high pressure, and have less exercise time, so that eating and moving cannot achieve balance, and intestinal problems are increasingly prominent.

[0003] The existing black coffee products have many shortcomings for high-paced work groups: single function, only relying on caffeine to refresh and lacking prebiotic, dietary fiber and other intestinal regulation and metabolic auxiliary ingredients, lacking intestinal health management function for modern office workers; poor taste experience, excessive bitterness and often using white sugar to improve sweetness, indirectly ingesting high calories; insufficient convenience, having slow dissolution speed and inconvenient packaging. These problems make it difficult for the product to meet the comprehensive needs of modern office workers for health management, drinking comfort and portability.

[0004] Therefore, it is an urgent problem for those skilled in the art to provide a prebiotic black coffee drink for improving intestinal health function and a preparation method and application thereof. SUMMARY

[0005] Therefore, the present application provides a prebiotic black coffee drink for improving intestinal health function and a preparation method and application thereof.

[0006] In order to achieve the above-mentioned purpose, the present application adopts the following technical solutions:

[0007] A prebiotic black coffee drink for improving intestinal health function contains the following raw materials by weight:

[0008] 100 parts of water, 18.0-28.0 parts of black coffee concentrate, 5.0-10.0 parts of resistant dextrin, 3.0-6.0 parts of polydextrose, 2.0-6.0 parts of fructooligosaccharide, 0.05-0.20 parts of mogroside, 0.04-0.08 parts of puerarin, and 0.10-0.20 parts of xanthan gum.

[0009] The prebiotic black coffee drink for improving intestinal health function provided by the present application can improve intestinal health function, promote bowel movement and improve intestinal microecological balance by selecting the above-mentioned eight components.

[0010] The added black coffee concentrate has the effects of refreshing the mind, antioxidant and promoting metabolism.

[0011] The added resistant dextrin is a water-soluble dietary fiber, and has the effects of promoting gastrointestinal peristalsis, regulating intestinal flora, regulating blood lipids, reducing cholesterol, and controlling weight.

[0012] The added polydextrose is a water-soluble dietary fiber, and has the effects of lubricating the intestines, promoting the proliferation of beneficial bacteria in the intestines, reducing triglycerides and cholesterol, and promoting calcium absorption. Polydextrose has a wide range of effects on bifidobacteria, and has a proliferative effect on Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium longum, and Bifidobacterium infantis.

[0013] The added fructooligosaccharide is a prebiotic, and has the effects of regulating intestinal microecology, lubricating the intestines, promoting mineral absorption, and improving lipid metabolism. Studies have shown that fructooligosaccharide has a significant proliferative effect on Lactobacillus acidophilus.

[0014] The added pueraria is a medicinal and edible raw material, which is the dried root of wild kudzu of the legume kudzu plant, and has the effects of relieving fever, improving myocardial ischemia, antioxidant, reducing blood sugar, and protecting liver. Puerarin is an extract of pueraria, and studies have shown that puerarin not only has the effect of protecting liver, but also can combine

[0015] GABRA1 inhibits the DMV neurons of the channel, reduces fat absorption, and has potential for reducing fat.

[0016] The added mogroside is extracted from the Guangxi special economic plant - monk fruit, and has 200 times the sweetness of sucrose, pure sweetness, and zero calories. It has the effects of clearing heat and moistening the lungs to relieve cough, and lubricating the intestines to promote defecation. It has a preventive effect on obesity, constipation, diabetes, etc.

[0017] Preferably, a prebiotic black coffee drink for improving intestinal health functions contains the following raw materials by weight:

[0018] 100 parts of water, 22.0 parts of black coffee concentrate, 8.0 parts of resistant dextrin, 5.5 parts of polydextrose, 5.0 parts of fructooligosaccharide, 0.05 parts of puerarin, 0.18 parts of mogroside, and 0.14 parts of xanthan gum.

[0019] The above preferred scheme has the most obvious synergistic effect among the seven components, can significantly improve the intestinal health function, especially the effect of lubricating the intestines and promoting defecation, and the prebiotic black coffee drink has good flavor.

[0020] Preferably, the resistant dextrin is a sugar powder with total dietary fiber content greater than 90% and moisture content less than 3.0%. The polydextrose is a sugar powder with polydextrose content greater than 90% and moisture content less than 3.0%. The puerarin is a crystalline powder with puerarin specification of 98%. The mogroside is a mogroside with specification of 40% and the xanthan gum is a xanthan gum with specification of 99%.

[0021] V50%, a nearly white powder with 200 times the sweetness of sucrose, is decolorized and debittered, and has no herbal flavor.

[0022] Further, a method for preparing a prebiotic black coffee drink for improving intestinal health function, comprising the following steps:

[0023] (1) Preparing a black coffee concentrate: medium-roast Arabica coffee beans are ground using an 83 mm conical burr grinder, and after grinding, they are passed through a 60-80 mesh standard sieve to ensure uniform powder and avoid uneven extraction. A semi-automatic coffee extraction machine is used for extraction, with the extraction water temperature controlled at 92°C. First, a 5-second low-pressure (5 Bar) pre-soaking activation of flavor substances is performed, followed by maintaining high-pressure (19 Bar) extraction for 30 seconds to form a dark brown coffee extract with a solid content of 33%.

[0024] (2) Dry mixing of prebiotic composition: resistant dextrin, polydextrose, fructooligosaccharide, puerarin, mogroside, and xanthan gum are mixed uniformly in a small three-dimensional mixer; the rotation speed is maintained at 15-20 r / min;

[0025] (3) Dissolving prebiotics: the dry-mixed prebiotic composition is added to warm water at 60-65°C and stirred until completely dissolved;

[0026] (4) Mixing coffee liquid: the black coffee concentrate is added to the dissolved prebiotic composition solution and stirred uniformly;

[0027] (5) Homogenization treatment: a high-pressure homogenizer is used to homogenize at a pressure of 25-30 MPa, so that the particle size is ≤5 μm;

[0028] (6) Sterilization and filling: after sterilization at 137°C for 4 s, the mixed liquid is aseptically filled into a packaging container.

[0029] The prebiotic black coffee drink of the present application is produced in a clean clean room, and the temperature of the clean room should be controlled at 18-26°C and the humidity should be less than 30%.

[0030] Further, the prebiotic black coffee drink is used for improving intestinal health.

[0031] Compared with the prior art, the prebiotic black coffee drink for improving intestinal health function and a preparation method and application thereof are provided, the black coffee drink is added with prebiotics, dietary fibers and homologous ingredients of food and medicine, has the functions of improving intestinal health and promoting defecation, and is suitable for intestinal health management of people with long sitting, high pressure, irregular work and the like. BRIEF DESCRIPTION OF DRAWINGS

[0032] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed to be used in the embodiments or the prior art description will be briefly introduced as follows. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor on the basis of the provided drawings.

[0033] Figure 1 For the changes of intestinal flora of each group of mice; wherein, A: Bifidobacterium; B: Lactobacillus acidophilus; C: Enterococcus; D: Enterobacter; E: Clostridium perfringens;

[0034] Figure 2 For the sensory multi-dimensional evaluation radar chart. DETAILED DESCRIPTION

[0035] The technical solutions in the embodiments of the present application will be described clearly and completely in combination with the drawings in the embodiments of the present application. Obviously, the described embodiments are only some embodiments of the present application, not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0036] EMBODIMENT

[0037] Black coffee concentrate: medium roasted Arabica coffee beans are selected.

[0038] Resistant dextrin is a sugar powder with total dietary fiber content greater than 90% and moisture content less than 3.0%.

[0039] Polydextrose is a sugar powder with polydextrose content greater than 90% and moisture content less than 3.0%.

[0040] Fructo-oligosaccharide: select a sugar powder with fructo-oligosaccharide purity greater than 95% and moisture content less than 2.0%.

[0041] Puerarin: select a crystalline powder with puerarin specification of 98%;

[0042] Mogroside: select a nearly white powder with mogroside V 50% and sweetness 200 times that of sucrose.

[0043] Xanthan gum: Select the common food-grade xanthan gum on the market.

[0044] The component content (g) of the prebiotic black coffee drink of Examples 1-6 and Comparative Examples 1-3 is shown in Table 1.

[0045] Table 1

[0046]

[0047]

[0048] The preparation method of the prebiotic black coffee drink of Example 1 is as follows:

[0049] (1) Preparation of black coffee concentrate: medium roasted Arabica coffee beans were ground using an 83mm conical burr grinder, and after grinding, a 60-mesh standard sieve was passed to ensure uniform powder to avoid uneven extraction. A semi-automatic coffee machine was used for extraction, and the extraction water temperature was controlled at 92℃. First, 5 seconds of low pressure (5Bar) pre-soaking was performed to activate flavor substances, and then high pressure (19Bar) extraction was maintained for 30 seconds to form a dark brown coffee extract with a solid content of 33%;

[0050] (2) Dry mixing of prebiotic composition: resistant dextrin, polydextrose, fructooligosaccharide, puerarin, mogroside and xanthan gum were mixed uniformly in a small three-dimensional mixer; the rotation speed was maintained at 18r / min;

[0051] (3) Dissolve prebiotics: add the dry mixed prebiotic composition to 60℃ warm water and stir until completely dissolved;

[0052] (4) Mix coffee liquid: add the black coffee concentrate to the dissolved prebiotic composition solution and stir uniformly;

[0053] (5) Homogenization treatment: use a high-pressure homogenizer to homogenize at a pressure of 25MPa, so that the particle size is ≤5μm;

[0054] (6) Sterilization and filling: after sterilization at 137℃ for 4s, the mixed liquid is aseptically filled into a packaging container;

[0055] The prebiotic black coffee drink is produced in a clean clean room, and the temperature of the clean room should be controlled at 18-26℃, and the humidity is <30%.

[0056] The preparation methods of Examples 1, 4 and Comparative Example 1 are the same.

[0057] The preparation method of the prebiotic black coffee drink of Example 2 is as follows:

[0058] (1) Preparation of black coffee concentrate: medium roasted Arabica coffee beans were ground using an 83mm conical burr grinder, and then sieved through a 70 mesh standard sieve to ensure uniform powder and avoid uneven extraction. A semi-automatic coffee extraction machine was used for extraction, with the extraction water temperature controlled at 92°C. First, 5 seconds of low pressure (5Bar) pre-soaking was performed to activate the flavor substances, and then high pressure (19Bar) extraction was maintained for 30 seconds to form a dark brown coffee extract with a solid content of 33%;

[0059] (2) Dry mixing of prebiotic composition: resistant dextrin, polydextrose, fructooligosaccharide, puerarin, mogroside and xanthan gum were mixed uniformly in a small three-dimensional mixer; the rotation speed was maintained at 15r / min;

[0060] (3) Dissolving prebiotics: the dry-mixed prebiotic composition was added to 63°C warm water and stirred until completely dissolved;

[0061] (4) Mixing coffee liquid: the black coffee concentrate was added to the dissolved prebiotic composition solution and stirred uniformly;

[0062] (5) Homogenization treatment: a high-pressure homogenizer was used to homogenize at a pressure of 28MPa, so that the particle size was ≤5μm;

[0063] (6) Sterilization and filling: after being sterilized at 137°C for 4s, the mixed liquid was aseptically filled into a packaging container;

[0064] The prebiotic black coffee drink was produced in a clean clean room, and the temperature of the clean room should be controlled at 18-26°C and the humidity should be <30%.

[0065] The preparation methods of Examples 2, 5 and Comparative Example 2 are the same.

[0066] The preparation method of the prebiotic black coffee drink of Example 3 is as follows:

[0067] (1) Preparation of black coffee concentrate: medium roasted Arabica coffee beans were ground using an 83mm conical burr grinder, and then sieved through a 70 mesh standard sieve to ensure uniform powder and avoid uneven extraction. A semi-automatic coffee extraction machine was used for extraction, with the extraction water temperature controlled at 92°C. First, 5 seconds of low pressure (5Bar) pre-soaking was performed to activate the flavor substances, and then high pressure (19Bar) extraction was maintained for 30 seconds to form a dark brown coffee extract with a solid content of 33%;

[0068] (2) Dry mixing of prebiotic composition: resistant dextrin, polydextrose, fructooligosaccharide, puerarin, mogroside and xanthan gum were mixed uniformly in a small three-dimensional mixer; the rotation speed was maintained at 15r / min;

[0069] (3) Dissolving prebiotics: the dry-mixed prebiotic composition was added to 63°C warm water and stirred until completely dissolved;

[0070] (4) mixing coffee liquid: adding black coffee concentrate into the dissolved prebiotic composition solution and stirring uniformly;

[0071] (5) homogenization treatment: homogenizing by using a high-pressure homogenizer under a pressure of 30 MPa to make the particle size ≤5 μm;

[0072] (6) sterilization and filling: after the mixed liquid is sterilized at 137 ℃ for 4 s, it is aseptically filled into a packaging container;

[0073] The prebiotic black coffee drink is produced in a clean room, and the temperature of the clean room should be controlled at 18-26 ℃, and the humidity is <30%.

[0074] The preparation methods of Example 3, Example 6 and Comparative Example 3 are the same.

[0075] Test Example

[0076] (1) 220 Kunming mice, half male and half female, were randomly divided into 11 groups, 20 mice in each group. Except for the blank group, each group was given 10 mg / kg·BW of loperamide hydrochloride by gavage once a day, and the gavage was continuously performed for 7 days. All the mice were allowed to drink water and eat freely to establish a constipation model. The prebiotic black coffee drinks provided by Examples 1-6 and Comparative Examples 1-3 were given to the mice by gavage, and the blank group and the control group were given the same volume of normal saline by gavage. Each day, 0.3 ml of gavage was performed, and the gavage was continuously performed for 14 days. All the mice were allowed to drink water and eat freely. After 14 days, the mice in each group were fasted for 12 h without water restriction; then, the last gavage was performed for each group. One hour after the gavage, activated carbon was given 30 min later. Fifteen minutes later, the mice were sacrificed by dislocation, the mesentery was separated, the small intestine was cut, the carbon push distance was measured, and the small intestine push rate (%) was calculated. The results are shown in Table 2.

[0077] Push rate (%) = activated carbon push length (cm) / total length of small intestine (cm) × 100%

[0078] Table 2: Results of small intestine push experiment

[0079] Number of mice Small intestine propulsion rate / % Blank group 20 80.26 Control group 20 52.33 Example 1 group 20 82.27 Example 2 group 20 84.76 Example 3 group 20 85.93 Example 4 group 20 86.47 Example 5 group 20 86.44 Example 6 group 20 86.95 Comparative example 1 group 20 69.32 Comparative example 2 group 20 67.59 Comparative example 3 group 20 80.41

[0080] As can be seen from Table 2, the small intestine push rate of the control group is significantly lower than that of the blank group, indicating that the constipation model is successful. At the same time, the small intestine push rates of the prebiotic black coffee drinks prepared in the present application (Examples 1-6) are obviously higher than those of Comparative Examples 1-3 and the control group, indicating that they can effectively promote gastrointestinal peristalsis and accelerate fecal excretion. The most optimal are Example 4 group and Example 6 group.

[0081] (2) The prebiotic black coffee drinks prepared in Examples 1-6 and Comparative Examples 1-3 were tested, and subjects meeting the criteria were randomly divided into 9 groups. The subjects met one of the following three conditions: less than 3 bowel movements per week; habitual constipation; and decreased frequency of bowel movements and increased stool hardness. Each group had 100 subjects, with a male to female ratio of 40±2 / 60±2. Each group was administered 200 mL of the prebiotic black coffee drink of Examples 1-6 and Comparative Examples 1-3 per day, and a double-blind test was performed. The subjects stopped using other oral products related to defecation during the test period, and their dietary habits did not change. After 7 days of administration, the effects were evaluated according to the following criteria:

[0082] Marked effect: the gastrointestinal function was significantly enhanced, the frequency and volume of bowel movements were significantly increased, and constipation did not recur. Improvement: the gastrointestinal function was somewhat enhanced, the frequency and volume of bowel movements were somewhat increased, and the frequency of constipation was reduced. No effect: the gastrointestinal symptoms were not improved. The results are shown in Table 3.

[0083] Table 3 Comparison of the average number of bowel movements per week after the test

[0084] Number of people Effective Improved Ineffective Total effective rate (%) Example 1 group 100 92 4 4 96 Example 2 group 100 92 5 3 97 Example 3 group 100 93 4 3 97 Example 4 group 100 94 4 2 98 Example 5 group 100 94 4 2 98 Example 6 group 100 95 3 2 98 Comparative example 1 group 100 67 15 18 82 Comparative example 2 group 100 63 16 21 79 Comparative example 3 group 100 90 4 6 94

[0085] As shown in Table 3, the prebiotic black coffee drink prepared in the present application had a good effect on constipation patients, with a total effective rate of up to 98%, which was significantly higher than that of Comparative Example 1 and Comparative Example 2, and had a good application prospect.

[0086] (3) The prebiotic black coffee drinks prepared in Examples 1-6 and Comparative Examples 1-3 were subjected to a mouse intestinal flora experiment, as follows:

[0087] 110 SPF male BALB / c mice were randomly divided into 11 groups, with 10 mice in each group. The BALB / c mice weighed 20±2 g, and the grouping is shown in Table 4. The experimental animals were raised in a barrier system laboratory (temperature 22°C, humidity 40-70%), fed with ordinary feed (Kao Corporation Feed Co., Ltd.), and allowed to drink water freely, and were adaptively fed for 1 week. Thereafter, except for the control group, which was fed with ordinary feed, the remaining 100 mice were fed with high-fat feed (Kao Corporation Feed Co., Ltd.) for 2 weeks to establish an obesity model. Except for the control group, which was given the same volume of normal saline by gavage, the remaining groups were given 200 μL of ampicillin (1 mg / mL) + 200 μL of indomethacin (1 mg / mL) by continuous gavage at the treatment dose; ampicillin antibiotic disturbs the intestinal flora of mice, and indomethacin simulates intestinal mucosal damage often accompanied by high stress and irregular diet; once a day for 2 weeks, after the model was established, the prebiotic black coffee drinks of Examples 1-6 and Comparative Examples 1-3 were administered. The gavage dose of each group was 0.4 mL / 20 g·BW once a day; the blank control group and the model group were given the same volume of normal saline by gavage, and the test samples were given for 2 weeks.

[0088] Table 4 specific grouping

[0089]

[0090]

[0091] The body weight changes of the mice in each group before and after the experiment were recorded, and the results are shown in Table 5.

[0092] Table 5 Body weight changes of mice in each group before and after the experiment (average value, n = 10)

[0093] Group 0w (g) 2w (g) Control group 23.65±1.08 26.23±0.95 Model group 30.84±0.65 32.51±0.86 Experimental example 1 group 31.59±0.38 28.42±0.47 Experimental example 2 group 30.97±0.67 27.82±0.63 Experimental example 3 group 31.09±0.44 27.33±0.71 Example 4 group 31.37±0.11 26.47±1.64 Example 5 group 31.42±0.96 26.54±0.48 Example 6 group 31.44±0.75 26.37±0.63 Comparative example 1 group 31.90±0.27 27.44±0.72 Comparative example 2 group 30.93±1.32 29.78±0.39 Comparative example 3 group 31.29±0.78 27.65±1.17

[0094] As shown by the results in Table 5 above, the body weight of the model group mice was significantly higher than that of the control group, and the obesity model was successful; the initial body weight of the model mice in the obesity group had no significant difference between groups (P > 0.05). After 2 weeks of intragastric administration of the groups of Examples 1-6 and Comparative Examples 1-3, the body weight of the mice in each group decreased.

[0095] The changes in intestinal flora were studied as follows:

[0096] 0.1 g of mouse feces from the anus was taken aseptically, 10-fold serial dilution was performed, and appropriate dilutions were inoculated on each medium. After culture, the colonies were identified and counted by colony morphology, gram staining microscopic examination, and biochemical reaction, and the number of bacteria per gram of wet feces was calculated, and the logarithm was taken for statistical processing. 24 h after the last administration of the test sample, the rectal feces were taken in the same way as before the experiment, and the intestinal flora was detected, and the method was the same as above. The changes in Bifidobacterium, Lactobacillus acidophilus, Enterococcus, Enterobacter, and Clostridium perfringens were observed. The results are shown in Figure 1 .

[0097] As can be seen from Figure 1 , compared with the control group (S1), ampicillin and indomethacin changed the composition of the intestinal flora of the mice, and had different degrees of influence on different microbial flora. The Enterococcus, Enterobacter, and Clostridium perfringens in the feces of the model group (S2) mice increased significantly, while the Lactobacillus acidophilus and Bifidobacterium decreased significantly; compared with the model group (S2), the contents of Bifidobacterium and Lactobacillus acidophilus in the fecal flora of the mice fed with the probiotic black coffee beverage of Examples 1-6 (S3-S8) increased significantly, and the Clostridium perfringens decreased significantly. It shows that the probiotic black coffee beverage prepared in the present application increases the content of beneficial bacteria, and at the same time restores some bacterial species to the normal flora content, has a significant repair effect on intestinal flora imbalance, and maintains the balance of intestinal microflora.

[0098] (4) The prebiotic black coffee drinks prepared in Examples 1-6 and Comparative Examples 1-3 were subjected to sensory evaluation, and a panel of 50 volunteers tasted the prebiotic black coffee drinks prepared in Examples 1-6 and Comparative Examples 1-3, respectively, and evaluated the aroma, acidity, bitterness, sweetness, fullness and aftertaste, and scored each index according to a 9-point scale (1 for extremely dislike, 9 for extremely like), so as to determine the comprehensive score of the prebiotic black coffee drink, and the multi-dimensional evaluation radar chart of the sensory evaluation is shown in Figure 2 , and the evaluation results are shown in Table 6.

[0099] Table 6 Comparison of sensory evaluation of prebiotic black coffee drinks

[0100] Aroma Acidity Bitterness Sweetness Fullness Aftertaste Overall score Example 1 group 7.56 7.61 7.04 7.17 7.84 7.03 7.38 Example 2 group 7.74 7.56 7.31 7.39 7.96 7.32 7.55 Example 3 group 7.92 7.59 7.84 7.93 8.06 8.33 7.95 Example 4 group 8.62 8.34 8.07 8.43 8.37 8.53 8.39 Example 5 group 8.61 8.03 8.00 8.11 8.23 8.15 8.19 Example 6 group 8.74 7.98 7.96 7.94 8.24 8.11 8.16 Comparative example 1 group 7.92 7.63 7.01 7.59 8.01 8.35 7.75 Comparative example 2 group 7.82 7.54 7.32 7.88 8.01 8.24 7.80 Comparative example 3 group 7.90 7.34 6.09 6.14 7.64 6.95 7.01

[0101] As can be seen from Table 6, the prebiotic black coffee drink prepared in the present application has good sensory evaluation in state, smell and taste. Among them, the highest score is the group of Example 4, which shows that the black coffee concentrate and prebiotics are matched in a specific ratio, which can improve the flavor of the prebiotic black coffee drink, and the addition of natural sweetener mogroside can inhibit the bitter taste of black coffee, further improving the flavor of the prebiotic black coffee drink.

[0102] The above description of the disclosed examples enables those skilled in the art to implement or use the present application. Various modifications to these examples will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other examples without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to these examples shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A prebiotic black coffee beverage for improving gut health, characterized in that, By weight, it contains the following ingredients: 100 parts water, 18.0-28.0 parts black coffee concentrate, 5.0-10.0 parts resistant dextrin, 3.0-6.0 parts polydextrose, 2.0-6.0 parts fructooligosaccharides, 0.05-0.20 parts mogroside, 0.04-0.08 parts puerarin, and 0.10-0.20 parts xanthan gum.

2. The prebiotic black coffee drink for improving gut health according to claim 1, characterized in that, By weight, it contains the following ingredients: 100 parts water, 22.0 parts black coffee concentrate, 8.0 parts resistant dextrin, 5.5 parts polydextrose, 5.0 parts fructooligosaccharides, 0.05 parts puerarin, 0.18 parts mogroside, 0.14 parts xanthan gum.

3. The method for preparing a prebiotic black coffee beverage for improving gut health as described in claim 1 or 2, characterized in that, Includes the following steps: (1) Preparation of black coffee concentrate: Grind medium-roasted Arabica coffee beans and pass them through a 60-80 mesh standard sieve; use a semi-automatic extraction coffee machine for extraction, control the extraction water temperature at 92℃, first extract at 5 Bar for 5 seconds, then maintain at 19 Bar for 30 seconds to obtain black coffee concentrate with a solid content of 33%. (2) Dry-mixed prebiotic composition: Mix resistant dextrin, polydextrose, fructooligosaccharide, puerarin, mogroside and xanthan gum evenly; maintain the rotation speed at 15-20 r / min; (3) Dissolving prebiotics: Add the dry-mixed prebiotic composition to warm water at 60-65℃ and stir until completely dissolved; (4) Mixing coffee liquid: Add black coffee concentrate to the dissolved prebiotic composition solution and stir well; (5) Homogenization: Homogenize using a high-pressure homogenizer at a pressure of 25-30MPa to make the particle size ≤5μm; (6) Sterilization and filling: After sterilizing the mixture at 137°C for 4 seconds, it is aseptically filled into the packaging container.

4. The use of the prebiotic black coffee drink according to claim 1 or 2 in improving gut health.

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