Formula and making process of health-preserving coffee containing traditional Chinese medicine and fruit extracts

Abstract

The invention provides a formula of health-preserving coffee containing traditional Chinese medicine and fruit extracts. The health-preserving coffee is prepared from the following raw materials in parts by weight: 20-40 parts of coffee beans, 5-15 parts of traditional Chinese medicine extracts, 10-20 parts of tropical fruit extracts, 3-8 parts of phyllanthus emblica powder and 0.5-2 parts of a food additive, the traditional Chinese medicine extract is prepared from the following traditional Chinese medicine raw materials in parts by weight: 40-60 parts of radix puerariae, 20-30 parts of rhizoma polygonati, 15-25 parts of poria cocos and 10-20 parts of pericarpium citri reticulatae; the tropical fruit extract is prepared from the following tropical fruit raw materials in parts by weight: 50-70 parts of roxburgh rose and 30-50 parts of passion fruit; active components in fruits are extracted by adopting a composite enzymolysis technology, heat-sensitive nutrients are retained by utilizing a vacuum low-temperature concentration technology, and traditional Chinese medicines and tropical fruit extracts are embedded by adopting a microcapsule embedding technology and then are mixed with the coffee powder, so that the coffee powder not only has the rich fragrance of coffee, but also has the effects of improving the taste of the coffee powder and improving the taste of the coffee powder. And the health-preserving tea has the health-preserving effects of refreshing the mind, strengthening the spleen, protecting the stomach, resisting oxidation and relieving the toxic and side effects of alcohol.

Description

Technical Field

[0001] This invention relates to the field of food formulation technology, and in particular to a health-preserving coffee formulation and preparation process containing extracts of traditional Chinese medicine and fruits. Background Technology

[0002] With the fast pace of modern life, the number of people in a sub-healthy state is increasing. Coffee, as a refreshing beverage, is loved by office workers and young people. However, although traditional coffee can quickly stimulate the central nervous system through caffeine, long-term excessive consumption often leads to the following problems: The caffeine and tannins in coffee can stimulate the secretion of gastric acid, which can easily cause discomfort such as stomach pain and bloating, especially for those who drink it on an empty stomach. Regular coffee lacks other nutrients and can easily lead to symptoms such as calcium loss, palpitations, and insomnia. Traditional Chinese medicine believes that it easily depletes qi and damages yin. Traditional coffee has a strong bitter taste, which makes it difficult to meet the modern consumer demand for a richer flavor and healthier lifestyle. Although some coffee products with added Chinese herbs (such as goji berries and ginseng) or fruits have appeared on the market, they still have many shortcomings: The bitterness of Chinese medicine and the sweet and sour taste of fruit are difficult to blend perfectly with the roasted aroma of coffee, which can easily produce strange tastes or layering. Many traditional coffee recipes use simple physical mixing, but the active ingredients (such as flavonoids and vitamin C) in Chinese medicine and fruits are easily destroyed during high-temperature brewing or roasting, resulting in a significant reduction in their health benefits. Therefore, this paper proposes a health-preserving coffee formula and production process containing extracts of Chinese medicine and fruits. Summary of the Invention

[0003] In view of this, embodiments of the present invention provide a health-preserving coffee formula and preparation process containing Chinese herbal medicine and fruit extracts to solve or alleviate the technical problems existing in the prior art, and at least provide a beneficial alternative.

[0004] The technical solution of this invention is implemented as follows: a health-preserving coffee formula containing extracts of traditional Chinese medicine and fruits, made from the following raw materials in parts by weight: 20-40 parts coffee beans, 5-15 parts Chinese herbal medicine extracts, 10-20 parts tropical fruit extracts, 3-8 parts amla powder, and 0.5-2 parts food additives; The Chinese herbal extract is made from the following Chinese herbal raw materials in parts by weight: 40-60 parts of kudzu root, 20-30 parts of polygonatum rhizome, 15-25 parts of poria cocos, and 10-20 parts of dried tangerine peel. The tropical fruit extract is made from the following tropical fruit raw materials in parts by weight: 50-70 parts prickly pear and 30-50 parts passion fruit.

[0005] In some embodiments, the food additive includes any one or a combination of maltodextrin, sucralose, and gum arabic.

[0006] In some embodiments, the herbal extract is a water-extracted and alcohol-precipitated extract, wherein the solid content is 30%-40%.

[0007] A process for making a health-promoting coffee containing extracts of traditional Chinese medicine and tropical fruits includes the following steps: S1. Select coffee beans, roast them to a medium-dark roast, cool them, and then grind them into 200-300 mesh to obtain raw coffee powder; S2. Mix kudzu root, polygonatum rhizome, poria cocos and tangerine peel in proportion, decoct twice with water, combine the filtrates, concentrate, add ethanol to precipitate, recover the ethanol to obtain the Chinese medicine concentrate, spray dry to obtain the Chinese medicine extract powder. S3. Remove the seeds from the prickly pear and extract the pulp from the passion fruit. Mix and blend the pulp. Adjust the pH value to 4.0-4.5. Add a compound enzyme for enzymatic hydrolysis. After enzymatic hydrolysis, inactivate the enzyme. Centrifuge and collect the supernatant. Concentrate the fruit concentrate under vacuum at low temperature to obtain the fruit concentrate. S4. Mix the powdered extract of Chinese medicinal materials, powdered amla, and concentrated fruit liquid, add wall material and homogenize under high pressure, and prepare microcapsule particles by spray drying. S5. Mix the coffee powder obtained in S1 with the microcapsule particles obtained in S4 until they are evenly mixed to obtain the health-preserving coffee product.

[0008] In some embodiments, in S2, the decoction conditions are: the amount of water added for the first time is 10 times the weight of the medicinal materials, and the decoction is boiled for 1.5 hours. Add water twice, making sure the amount is eight times the weight of the herbs, and boil for one hour.

[0009] In some embodiments, in step S3, the complex enzyme is composed of pectinase and cellulase in a 1:1 mass ratio, and the amount added is 0.05%-0.1% of the weight of the mixed fruit pulp. The enzymatic hydrolysis temperature is 45-50°C, and the enzymatic hydrolysis time is 60-90 minutes.

[0010] In some embodiments, in step S4, the wall material is a mixture of modified starch and maltodextrin in a mass ratio of 1:2.

[0011] In some embodiments, during S4, the pressure of the high-pressure homogenization is 25-30 MPa.

[0012] In some embodiments: Kudzu root: relieves muscle tension and reduces fever, promotes body fluid production and quenches thirst, raises yang and stops diarrhea. Modern pharmacology shows that the isoflavones it contains can dilate coronary arteries and cerebral blood vessels, increase blood flow, and counteract the increased heart rate caused by caffeine and alleviate alcohol toxicity. Polygonatum: It replenishes qi and nourishes yin, strengthens the spleen and moistens the lungs. Its viscous texture can coat the gastric mucosa, reduce the direct stimulation of caffeine on the stomach wall, and improve the mellow taste. Poria cocos: promotes diuresis and eliminates dampness, strengthens the spleen and calms the mind, balances the stimulating effect of caffeine, helps to soothe the nerves and prevent insomnia; Dried tangerine peel: It regulates qi and strengthens the spleen, dries dampness and resolves phlegm. Its unique volatile oil can neutralize the bitter taste of coffee and bring a unique fragrance. Prickly pear: Rich in vitamin C and superoxide dismutase, it utilizes its strong acidity and strong antioxidant properties to neutralize the alkalinity of caffeine, eliminate free radicals in the body, and improve skin condition; Passion fruit: Rich in natural fruit aroma and various amino acids, its rich aroma can mask the earthy smell of Chinese medicine, and its sweet and sour taste can adjust the bitterness of coffee and stimulate appetite. Phyllanthus emblica: It is both a food and a medicine and a natural flavor modifier. It has a unique taste that is sweet at first and then astringent, which can enhance the aftertaste of coffee. This invention employs "enzymatic hydrolysis-microencapsulation" technology. First, pectinase and cellulase are used to treat tropical fruit raw materials, breaking down cell walls and increasing juice yield and nutrient release rate. Then, the extracts of traditional Chinese medicine herbs are mixed with tropical fruit extracts, and modified starch and maltodextrin are used as wall materials for spray drying and encapsulation. This protective film effectively prevents the volatile oils of traditional Chinese medicine from evaporating too quickly during subsequent brewing, while protecting vitamin C from oxidation and ensuring that the aroma release is distinct: the initial stage is fruity, the middle stage is coffee-like, and the final stage is a sweet aftertaste of traditional Chinese medicine.

[0013] The embodiments of the present invention have the following advantages due to the adoption of the above technical solutions: I. This invention uses compound enzymatic hydrolysis technology to extract active ingredients from fruits, vacuum low-temperature concentration technology to retain heat-sensitive nutrients, and microencapsulation technology to encapsulate traditional Chinese medicine and tropical fruit extracts before mixing them with coffee powder. As a result, it not only has the rich aroma of coffee, but also a sweet and sour taste with a sweet aftertaste. It also has health benefits such as refreshing the mind, strengthening the spleen and stomach, anti-oxidation, and alleviating the side effects of alcohol toxicity. Moreover, long-term consumption is unlikely to cause side effects such as palpitations and insomnia.

[0014] Second, this invention utilizes the properties of Polygonatum and Pueraria to maintain the energizing effect of coffee while reducing stomach irritation and relieving post-drinking discomfort, making it suitable for people who entertain clients.

[0015] Third, this invention overcomes the drawback of traditional Chinese medicine coffee being "difficult to swallow" by neutralizing bitterness with the acidity of fruit, adding a refreshing aroma with dried tangerine peel, and enhancing the sweet aftertaste with amla, making the product pleasantly sweet and sour and suitable for all ages. Fourth, this invention combines compound enzymatic hydrolysis with microencapsulation technology, which increases the retention rate of vitamin C in prickly pear and polysaccharide components in traditional Chinese medicine by more than 40% compared with the traditional high-temperature boiling method.

[0016] The above overview is for illustrative purposes only and is not intended to be limiting in any way. Detailed Implementation

[0017] In the following description, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments can be modified in various ways without departing from the spirit or scope of the invention.

[0018] It is important to note that terms such as "first," "second," "symmetric," "array," "set in," and "set with" are used only to distinguish between descriptive and positional descriptions and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, features specified with terms such as "first" or "symmetric" may explicitly or implicitly include one or more of that feature; similarly, when the quantity of certain features is not limited by words such as "two" or "three," it should be noted that such features also explicitly or implicitly include one or more features.

[0019] In this invention, unless otherwise explicitly specified and limited, terms such as “installation,” “connection,” and “fixation” should be interpreted broadly; for example, they can be fixed connections, detachable connections, or integral moldings; they can be mechanical connections, direct connections, welding, or indirect connections through an intermediate medium; they can be internal connections between two components or the interaction between two components.

[0020] Example 1 This invention provides a health-preserving coffee formula containing extracts of traditional Chinese medicine and fruits, made from the following ingredients in parts by weight: 30 parts coffee beans, 12 parts Chinese herbal medicine extracts, 15 parts tropical fruit extracts, 5 parts amla powder, and 1 part food additives; The Chinese herbal extract is made from the following Chinese herbal raw materials in parts by weight: 50 parts of kudzu root, 25 parts of polygonatum rhizome, 20 parts of poria cocos, and 15 parts of dried tangerine peel. The tropical fruit extract is made from the following tropical fruit raw materials in parts by weight: 60 parts prickly pear and 40 parts passion fruit.

[0021] In some embodiments, the food additive includes maltodextrin.

[0022] In some embodiments, the herbal extract is a water-extracted and alcohol-precipitated extract, wherein the solid content is 30%-40%.

[0023] A process for making a health-promoting coffee containing extracts of traditional Chinese medicine and tropical fruits includes the following steps: S1. Select 30 portions of coffee beans, roast them to a medium-dark roast, cool them, and then grind them into 250 mesh to obtain raw coffee powder. S2. Mix 50 parts of kudzu root, 25 parts of polygonatum rhizome, 20 parts of poria cocos, and 15 parts of dried tangerine peel. Add 10 times the weight of water and boil for 1.5 hours. After filtration, obtain the residue. Then add 8 times the weight of water to the residue and boil for 1 hour. Filter again. Combine the two filtrates and concentrate under reduced pressure to a relative density of 1.15. Add 95% ethanol to make the alcohol content reach 60%. Let stand for 24 hours, filter to recover the ethanol, and obtain a concentrated solution. Spray dry to obtain about 12 parts of Chinese herbal medicine extract. S3. Remove the seeds from 60 parts of prickly pear and extract the pulp from 40 parts of passion fruit. Mix and blend the pulps, adjust the pH to 4.2, add 0.08% of a compound enzyme (pectinase:cellulase = 1:1), and enzymatically hydrolyze at 48℃ for 75 minutes. After hydrolysis, raise the temperature to 90℃ to inactivate the enzyme for 5 minutes. Centrifuge and collect the supernatant. Concentrate under vacuum at 50℃ until the solid content is 40%. This yields 15 parts of tropical fruit extract.

[0024] S4. Mix 12 parts of Chinese herbal medicine extract, amla powder and 15 parts of tropical fruit extract, add wall material, which is a mixture of modified starch and 1 part of maltodextrin in a mass ratio of 1:2, homogenize under high pressure at 28MPa, spray dry at an inlet air temperature of 180℃ and an outlet air temperature of 80℃ to obtain microcapsule particles. S5. Mix the coffee powder obtained in S1 with the microcapsule particles obtained in S4 in a V-type mixer for 15 minutes to obtain the health-preserving coffee product.

[0025] Example 2 This invention provides a health-preserving coffee formula containing extracts of traditional Chinese medicine and fruits, made from the following ingredients in parts by weight: 40 parts coffee beans, 9 parts Chinese herbal medicine extracts, 14 parts tropical fruit extracts, 3 parts amla powder, and 1.5 parts food additives; The Chinese herbal extract is made from the following Chinese herbal raw materials in parts by weight: 40 parts kudzu root, 30 parts polygonatum rhizome, 15 parts poria cocos, and 10 parts dried tangerine peel. The tropical fruit extract is made from the following tropical fruit ingredients in parts by weight: 70 parts prickly pear and 30 parts passion fruit.

[0026] In some embodiments, the food additive includes gum arabic.

[0027] In some embodiments, the herbal extract is a water-extracted and alcohol-precipitated extract, wherein the solid content is 30%-40%.

[0028] The production process is the same as in Example 1, except that the decoction time for the Chinese herbal medicine extraction is 2 hours for the first time and 1.5 hours for the second time in order to extract more effective ingredients. The wall material is a mixture of modified starch and 1.5 parts of gum arabic in a mass ratio of 1:1.5.

[0029] Example 3 This invention provides a health-preserving coffee formula containing extracts of traditional Chinese medicine and fruits, made from the following ingredients in parts by weight: 20 parts coffee beans, 14 parts Chinese herbal medicine extracts, 18 parts tropical fruit extracts, 8 parts amla powder, and 1.5 parts food additives; The Chinese herbal extract is made from the following Chinese herbal raw materials in parts by weight: 60 parts of kudzu root, 20 parts of polygonatum rhizome, 22 parts of poria cocos, and 20 parts of dried tangerine peel. The tropical fruit extract is made from the following tropical fruit raw materials in parts by weight: 50 parts prickly pear and 50 parts passion fruit.

[0030] In some embodiments, the food additive includes sucralose and gum arabic, wherein sucralose is 0.5 parts and gum arabic is 1 part.

[0031] In some embodiments, the herbal extract is a water-extracted and alcohol-precipitated extract, wherein the solid content is 30%-40%.

[0032] The production process is the same as in Example 1, except that the fruit enzymatic hydrolysis temperature is 50°C, the time is 60 minutes, and the wall material is a mixture of 0.5 parts sucralose and 1 part gum arabic.

[0033] In this embodiment, specifically, Experiment 1: Sensory Evaluation Test (Flavor and Texture) Fifty professional judges with coffee-drinking habits were invited to conduct a blind taste test, scoring the aroma, taste, and overall acceptability. The scoring criteria had a maximum score of 10 points, and the results are shown in Table 1.

[0034] Table 1 Sensory evaluation test results Example 1 demonstrates balanced performance across all dimensions and enjoys the highest acceptance. Example 2, due to its high proportion of coffee beans (40 parts), has a stronger roasted aroma and a slightly higher bitterness than examples 1 and 3, making it more suitable for people who prefer a rich coffee flavor. Example 3 has the highest proportion of tropical fruit extract (18 parts), the best sweet and sour ratio, a fresh fruity aroma, and the best effect in masking the taste of Chinese medicine, making it popular among people who dislike bitter tastes; Experiment 2: Comparison of Retention Rates of Major Nutrients (Process Validation) The retention rates of total flavonoids (indicators of traditional Chinese medicine), vitamin C (indicators of fruit), and polysaccharides in the unprocessed raw materials were determined by comparing the final products prepared by the process of this invention (enzymatic hydrolysis-microcapsule) with those prepared by the traditional dry powder physical mixing process. The results are shown in Table 2. Table 2 Comparison of nutrient retention rates Each embodiment showed a significantly higher retention rate than the conventional process, demonstrating the effectiveness of the "enzymatic hydrolysis-microcapsule" process; Example 2 used a longer simmering time (2 hours + 1.5 hours), which resulted in more thorough dissolution of polysaccharides and a slightly higher polysaccharide retention rate. However, the long heat treatment led to a slight loss of vitamin C. Example 3 uses a mild concentration process to maximize the protection of heat-sensitive vitamin C in prickly pear and passion fruit, thus achieving the highest vitamin C retention rate; Experiment 3: Anti-fatigue and stomach-protecting effects test (animal experiment) Sixty mice were selected and randomly divided into 5 groups of 12 mice each. Group A: Oral administration of plain coffee solution; Group B: Gavage administration of commercially available ginseng coffee solution; Group C: Gavage administration of the product solution from Example 1 of this invention; Group D: Gavage administration of the product solution from Example 2 of this invention; Group E: Gavage administration of the product solution of Example 3 of this invention.

[0035] After 30 days of continuous gavage, a weighted swimming experiment was conducted (time to exhaustion was recorded), and the gastric damage was examined by dissection (the lower the damage index, the better). The results are shown in Table 3. Table 3 Results of Anti-fatigue and Stomach-protecting Efficacy Tests Anti-fatigue effect (swimming time): Example 2 (high coffee ratio) showed the longest swimming time (21.5 minutes), demonstrating the strongest immediate energizing and anti-fatigue effect, indicating that high caffeine content combined with kudzu root extract can significantly prolong exercise endurance.

[0036] Example 3, due to its low coffee content (20 servings), provides a relatively mild stimulating effect, making it suitable for people who do not wish to be overly excited.

[0037] Stomach-protecting effect (damage index): Example 3 (high fruit, high amla, low caffeine) had the lowest gastric mucosal damage index (0.5) and the best gastric protection effect. This is due to the protective effects of high doses of amla (8 parts), polygonatum, and poria, as well as the lowest caffeine stimulation.

[0038] Although Example 2 is higher than 1 and 3, it is still significantly better than the ordinary coffee group A, proving that the traditional Chinese medicine compound of the present invention still has the function of protecting the stomach even at high coffee concentrations.

[0039] Comprehensive experimental data show that all three embodiments of the present invention can significantly improve the flavor of coffee, increase the retention rate of nutrients, and have the dual effects of anti-fatigue and stomach protection.

[0040] Example 1 is the golden ratio, suitable for daily health maintenance for the general public; Example 2 has the strongest energizing effect and is suitable for those who engage in high-intensity mental work; Example 3 has the best taste and the best stomach-protecting effect, making it suitable for people with sensitive stomachs and female consumers.

[0041] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various variations or substitutions within the technical scope disclosed in the present invention, and these should all be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A health-preserving coffee formula containing extracts of traditional Chinese medicine and fruits, characterized in that, Made from the following parts by weight of raw materials: 20-40 parts coffee beans, 5-15 parts Chinese herbal medicine extracts, 10-20 parts tropical fruit extracts, 3-8 parts amla powder, and 0.5-2 parts food additives; The Chinese herbal extract is made from the following Chinese herbal raw materials in parts by weight: 40-60 parts of kudzu root, 20-30 parts of polygonatum rhizome, 15-25 parts of poria cocos, and 10-20 parts of dried tangerine peel. The tropical fruit extract is made from the following tropical fruit raw materials in parts by weight: 50-70 parts prickly pear and 30-50 parts passion fruit.

2. The health-preserving coffee formula containing traditional Chinese medicine and fruit extracts according to claim 1, characterized in that: The food additives include any one or a combination of maltodextrin, sucralose, and gum arabic.

3. The health-preserving coffee formula containing traditional Chinese medicine and fruit extracts according to claim 1, characterized in that: The herbal extract is a water-extracted and alcohol-precipitated extract, with a solid content of 30%-40%.

4. A process for producing a health-promoting coffee containing extracts of traditional Chinese medicine and tropical fruits according to any one of claims 1-3, characterized in that, Includes the following steps: S1. Select coffee beans, roast them to a medium-dark roast, cool them, and then grind them into 200-300 mesh to obtain raw coffee powder; S2. Mix kudzu root, polygonatum rhizome, poria cocos and tangerine peel in proportion, decoct twice with water, combine the filtrates, concentrate, add ethanol to precipitate, recover the ethanol to obtain the Chinese medicine concentrate, spray dry to obtain the Chinese medicine extract powder. S3. Remove the seeds from the prickly pear and extract the pulp from the passion fruit. Mix and blend the pulp, adjust the pH value to 4.0-4.5, add a compound enzyme for enzymatic hydrolysis, inactivate the enzyme after hydrolysis, centrifuge to collect the supernatant, and concentrate under vacuum at low temperature to obtain fruit concentrate. S4. Mix the powdered extract of Chinese medicinal materials, powdered amla, and concentrated fruit liquid, add wall material and homogenize under high pressure, and prepare microcapsule particles by spray drying. S5. Mix the coffee powder obtained in S1 with the microcapsule particles obtained in S4 until they are evenly mixed to obtain the health-preserving coffee product.

5. The production process of the health-preserving coffee containing extracts of traditional Chinese medicine and tropical fruits according to claim 4, characterized in that: In S2, the decoction conditions are as follows: the amount of water added for the first time is 10 times the weight of the medicinal materials, and the decoction is boiled for 1.5 hours. Add water twice, making sure the amount is 8 times the weight of the herbs, and boil for 1 hour.

6. The production process of the health-preserving coffee containing extracts of traditional Chinese medicine and tropical fruits according to claim 4, characterized in that: In step S3, the composite enzyme is composed of pectinase and cellulase in a 1:1 mass ratio, and the amount added is 0.05%-0.1% of the weight of the mixed fruit pulp. The enzymatic hydrolysis temperature is 45-50℃, and the enzymatic hydrolysis time is 60-90 minutes.

7. The production process of the health-preserving coffee containing extracts of traditional Chinese medicine and tropical fruits according to claim 4, characterized in that: In step S4, the wall material is a mixture of modified starch and maltodextrin in a mass ratio of 1:

2.

8. The process for producing health-promoting coffee containing extracts of traditional Chinese medicine and tropical fruits according to claim 4, characterized in that: In step S4, the pressure of the high-pressure homogenization is 25-30 MPa.

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