Grape skin dietary fiber probiotic coffee and preparation method thereof

Abstract

The invention belongs to the technical field of coffee processing, and particularly relates to grape skin dietary fiber probiotic coffee and a preparation method thereof. The grape skin dietary fiber probiotic coffee is prepared by mixing the following raw materials in parts by weight: 20-40 parts of coffee powder, 0.6-1 part of water-soluble dietary fiber, 3-5 parts of compound probiotic powder and 3-5 parts of erythritol. The water-soluble dietary fiber is prepared by the following method: cleaning, drying and crushing grape skin residues to obtain grape skin powder. And adding water and cellulase into the grape skin powder, carrying out ultrasonic extraction, enzyme deactivation, centrifugation, alcohol precipitation, filtration and drying to obtain the water-soluble dietary fiber. The grape skin dietary fiber probiotic coffee has the advantages of being good in taste, high in solubility, low in sugar content, low in calorie, few in additives and capable of reducing blood fat.

Description

Technical Field

[0001] This invention belongs to the field of coffee processing technology, specifically relating to a grape skin dietary fiber probiotic coffee and its preparation method. Background Technology

[0002] In the winemaking process, grape pomace, a waste product, not only occupies valuable land resources but also leads to serious resource waste. For a long time, this grape pomace, with its high water content and difficulty in long-term storage, has been treated crudely or even discarded as waste, wasting valuable resources and polluting the environment. Furthermore, the anti-nutritional factors in grape pomace, such as tannins, limit its further application in animal feed. Grape pomace is rich in water-soluble dietary fiber and various valuable bioactive substances, such as anthocyanins, proanthocyanidins, tannins, tartaric acid, and pectin. Water-soluble dietary fiber is abbreviated as SDF. Therefore, the rational development and utilization of grape pomace can improve resource utilization and increase its industrial added value, which has significant practical implications and far-reaching impact on promoting the green and sustainable development of the grape industry.

[0003] SDF (saturated dietary fiber) is a unique type of fiber, rich in microorganisms and biopolysaccharides. It is easily soluble in water and not broken down by human digestive enzymes, earning it the title of "the seventh essential nutrient." Currently, various methods exist for SDF extraction, such as enzymatic methods, acid-base methods, microwave methods, ultrasonic methods, microwave pretreatment combined with ultrasonic alkaline hydrolysis, ultrafiltration membrane methods, and microbial fermentation methods. However, existing technologies have several shortcomings. For example, fermentation extraction using microorganisms typically requires a long time, ranging from several days to several weeks, resulting in low production efficiency. Therefore, there is a need to improve the extraction efficiency of SDF.

[0004] Coffee is popular and highly regarded for its stimulating effects. However, current coffee products contain a large amount of sugar; for example, 3-in-1 coffee often contains 10g to 20g of sugar per packet. Long-term consumption can easily lead to obesity, blood sugar fluctuations, and an increased risk of type 2 diabetes. Due to cost considerations, instant coffee often uses low-altitude Robusta beans. These beans are inherently more acidic and bitter, and may contain many underdeveloped, inferior beans, resulting in a less than ideal overall quality and taste. Existing technologies to improve taste include dark roasting, spray drying, adding oils and proteins, coarse grinding, and airtight packaging. While these methods can improve the taste and flavor of coffee, they reduce its solubility.

[0005] In conclusion, there is a need for a technical solution that can simultaneously improve the taste and solubility of coffee. Summary of the Invention

[0006] To address the aforementioned technical problems, this invention provides a grape skin dietary fiber probiotic coffee and its preparation method.

[0007] To facilitate understanding of this invention, the materials used in this invention and their abbreviations are listed below: Soluble dietary fiber, abbreviated as SDF.

[0008] The first objective of this invention is to provide a grape skin dietary fiber probiotic coffee, which is made by mixing the following ingredients in parts by weight: 20 to 40 parts coffee powder, 0.6 to 1 part SDF, 3 to 5 parts compound probiotic powder, and 3 to 5 parts erythritol.

[0009] The SDF is prepared by the following method: grape pomace is washed, dried, and pulverized to obtain grape skin powder. The grape skin powder is then extracted with water and cellulase by ultrasonication, the enzyme is inactivated, centrifuged, precipitated with alcohol, filtered, and dried to obtain SDF.

[0010] Preferably, the grape skin dietary fiber probiotic coffee is made by mixing the following ingredients in parts by weight: 20 parts coffee powder, 0.8 parts SDF, 4 parts compound probiotic powder, and 4 parts erythritol.

[0011] Preferably, the SDF preparation method includes the following steps: The grape skins are washed with water, dried, and crushed to obtain grape skin powder.

[0012] Mix grape skin powder with water, adjust the pH, add cellulase, sonicate to inactivate the enzyme, centrifuge to collect the supernatant, add anhydrous ethanol, let stand, filter, and dry to obtain SDF.

[0013] Preferably, the grape skin drying temperature is 60℃~65℃, the time is 10h~12h, and the particle size of the crushed grape skin is 0.15mm~0.18mm.

[0014] Preferably, the grape skins are dried at a temperature of 60°C for 10 hours, and the particle size of the crushed grape skins is 0.18 mm.

[0015] Preferably, the mass ratio of grape skin powder to water is 1:20~25.

[0016] Preferably, the mass ratio of grape skin powder to water is 1:20.

[0017] Preferably, the pH is 3.9 to 4.1, and the amount of cellulase used is 0.37% to 0.39% of the mass of the reaction system.

[0018] Preferably, the pH is 4, and the amount of cellulase used is 0.38% of the mass of the grape skin powder and water mixture.

[0019] Preferably, the pH adjustment is performed using acetic acid or sodium hydroxide solution.

[0020] Preferably, the ultrasonic temperature is 53℃~56℃, the power is 240W~260W, and the time is 28min~30min.

[0021] Preferably, the ultrasonic temperature is 54.04℃, the power is 250W, and the time is 28.61min.

[0022] Preferably, the enzyme inactivation conditions are a water bath at 95℃~100℃ for 10min~15min; The volume ratio of the supernatant to anhydrous ethanol is 1:3.8~4.2, and the standing time is 10h~14h.

[0023] Preferably, the enzyme inactivation condition is a water bath at 100°C for 10 minutes.

[0024] The volume ratio of the supernatant to anhydrous ethanol is 1:4, and the standing time is 12 hours.

[0025] Preferably, the SDF drying temperature is 60℃~65℃ and the drying time is 0.5h~1h.

[0026] The second objective of this invention is to provide a method for preparing grape skin dietary fiber probiotic coffee, comprising the following steps: The coffee powder, SDF, compound probiotic powder and erythritol are mixed evenly according to the stated weight ratio to obtain grape skin dietary fiber probiotic coffee.

[0027] A third objective of this invention is to provide a lipid-lowering drug comprising the aforementioned grape skin dietary fiber probiotic coffee and pharmaceutically acceptable excipients.

[0028] Preferably, the excipients include: ① Fillers / carriers: resistant dextrin, maltodextrin, polydextrose, oligosaccharides.

[0029] ② Sweeteners: erythritol, steviol glycosides, mogrosides, white sugar, glucose.

[0030] ③ Flavoring agents: food flavorings, such as vanilla flavoring, caramel flavoring, and hazelnut flavoring.

[0031] ④ Buffers: Sodium bicarbonate, sodium citrate.

[0032] ⑤ Anti-caking agents: silicon dioxide, tricalcium phosphate.

[0033] ⑥ Coloring agents: caramel color, vegetable charcoal black.

[0034] ⑦ Stabilizers or emulsifiers: soybean lecithin, glyceryl monostearate, sodium carboxymethyl cellulose.

[0035] ⑧ Protective agents: skim milk powder, trehalose, glycerin.

[0036] Compared with the prior art, the present invention has the following beneficial effects: 1. The grape skin dietary fiber probiotic coffee of the present invention is prepared by mixing the following ingredients in parts by weight: 20-40 parts coffee powder, 0.6-1 part SDF, 3-5 parts compound probiotic powder, and 3-5 parts erythritol. The present invention extracts SDF from grape skins and combines it with coffee powder, compound probiotic powder, and erythritol to prepare grape skin dietary fiber probiotic coffee. The grape skin dietary fiber probiotic coffee of the present invention achieved a sensory score of 93.33 points and a solubility of 77.92%. This is because the dispersibility and water-holding capacity of SDF, the flavor modulation of erythritol, and the auxiliary dispersion and flavor fusion of the compound probiotic powder together give the grape skin dietary fiber probiotic coffee of the present invention both high solubility and excellent taste.

[0037] The SDF is prepared as follows: grape pomace is washed, dried, and pulverized to obtain grape skin powder. The grape skin powder is then extracted with water and cellulase using ultrasound, followed by enzyme inactivation, centrifugation, alcohol precipitation, filtration, and drying to obtain SDF. Furthermore, this invention utilizes grape pomace waste from winemaking to extract SDF, solving the problem of resource waste in the winemaking process. The extraction rate of SDF reaches 28% through cellulase and ultrasonic extraction. The addition of SDF plays a positive role in improving the taste defects of coffee, making it smoother and more palatable.

[0038] In summary, the grape skin dietary fiber probiotic coffee of the present invention not only improves the taste of coffee but also increases its solubility.

[0039] 2. A lipid-lowering drug, comprising the aforementioned grape skin dietary fiber probiotic coffee and pharmaceutically acceptable excipients. The SDF prepared in this invention has a lipid-lowering effect; therefore, products containing SDF also possess this function. SDF not only significantly reduced the body weight and serum levels of TC, TG, and LDL-C in mice, but also increased HDL-C levels and significantly reduced serum AST and ALT activities. Liver indicators showed that SDF reduced the levels of TG, TC, and LDL-C in the mouse liver and increased the level of HDL-C, demonstrating a good liver-protective effect.

[0040] 3. The grape skin dietary fiber probiotic coffee of this invention is prepared using coffee powder, SDF, compound probiotic powder, and erythritol. The manufacturing process is simple and conducive to large-scale industrial production. The SDF added to the grape skin dietary fiber probiotic coffee of this invention can absorb a large amount of water in the intestines, helping to maintain stool softness and thus preventing constipation. Furthermore, SDF can activate and promote the proliferation of intestinal probiotics, strengthening the intestinal health defense line. Therefore, SDF has positive effects on improving intestinal flora, cancer prevention and treatment, lowering blood sugar and blood lipids, and preventing diabetes. The grape skin dietary fiber probiotic coffee of this invention has few additives, making it less likely to cause discomfort to sensitive individuals. This invention extracts water-soluble dietary fiber from Cabernet Sauvignon grape pomace in the Yanqi Basin, achieving efficient SDF extraction through a combination of ultrasound-assisted cellulase method. This not only provides a new approach for the comprehensive development of grape pomace resources but also offers a new pathway for the deep processing of water-soluble dietary fiber, aiming to provide theoretical reference for the grape deep processing industry and contribute to promoting scientific research and technological innovation in this field. Attached Figure Description

[0041] Figure 1 This is a diagram showing the amount of coffee powder added and the sensory quality of the coffee according to the present invention.

[0042] Figure 2 This is a graph showing the amount of coffee powder added and the coffee solubility rate of the present invention.

[0043] Figure 3 This is a graph showing the SDF addition amount and sensory quality of coffee according to the present invention.

[0044] Figure 4 This is a graph showing the SDF addition amount and coffee solubility of the present invention.

[0045] Figure 5 The diagram shows the amount of compound probiotic powder added and the sensory quality of coffee according to the present invention.

[0046] Figure 6 This is a graph showing the amount of compound probiotic powder added and the coffee solubility rate of the present invention.

[0047] Figure 7 The diagram shows the erythritol addition amount and the sensory quality of coffee according to the present invention.

[0048] Figure 8 This is a graph showing the amount of erythritol added and the coffee solubility in this invention.

[0049] Figure 9 This is a SEM microstructure image of coffee according to the present invention. Wherein, a represents a magnification of 100, b represents a magnification of 500, and c represents a magnification of 2000.

[0050] Figure 10 This is an infrared spectral scan of the coffee from the present invention.

[0051] Figure 11 The results of the mouse modeling experiment for the high-fat obesity model of the present invention are shown.

[0052] Figure 12 This is a graph showing the activity of ALT and AST in the serum of SDF and hyperlipidemic mice according to the present invention.

[0053] Figure 13 The images show SDF and mouse liver tissue from the present invention. (A) is the blank group. (B) is the high-fat group. (C) is the positive group. (D) is the SDF group. (E) is the MA SDF group. (F) is the C-UW SDF group. Detailed Implementation

[0054] To enable those skilled in the art to better understand and implement the technical solutions of the present invention, the following detailed description, in conjunction with preferred embodiments and accompanying drawings, provides a clear and complete account of the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0055] It should be noted that all technical terms used in this invention are for the purpose of describing specific embodiments only and are not intended to limit the scope of protection of this invention. Unless otherwise specified, all raw materials, reagents, instruments and equipment used in the following embodiments of this invention can be purchased from the market or prepared by existing methods.

[0056] Example 1 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: The grape pomace is washed with water to remove seeds and other impurities, resulting in clean grape pomace. The clean grape pomace is then dried in a 60℃ oven for 10 hours to obtain dried grape pomace. The dried grape pomace is then pulverized and passed through a 0.18mm sieve to obtain grape skin powder.

[0057] Grape skin powder and water were mixed at a mass ratio of 1:20 to obtain a grape skin powder solution. The pH of the grape skin powder solution was adjusted to 4 with sodium hydroxide solution, and cellulase equivalent to 0.38% of the mass of the grape skin powder solution was added. Enzymatic hydrolysis was carried out at 54.04℃ and 250W for 28.61 min. After sonication, the solution was inactivated by water bath at 100℃ for 10 min to obtain the enzymatic hydrolysate. The enzymatic hydrolysate was centrifuged at 5000 r / min for 15 min, and the supernatant was collected to obtain an SDF mixture. The SDF mixture was mixed with anhydrous ethanol at a volume ratio of 1:4, allowed to stand for 12 h, filtered, and the residue was collected and dried to obtain SDF.

[0058] 20 parts coffee powder, 0.8 parts SDF, 4 parts compound probiotic powder, and 4 parts erythritol were weighed out and mixed evenly to obtain grape skin dietary fiber probiotic coffee. The solubility of the obtained coffee was 77.92%.

[0059] Example 2 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of coffee powder in Example 1 to 30 parts, while keeping other conditions consistent with Example 1.

[0060] Example 3 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of coffee powder in Example 1 to 40 parts, while keeping other conditions the same as in Example 1.

[0061] Comparative Example 1 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of coffee powder in Example 1 to 10 parts, while keeping other conditions the same as in Example 1.

[0062] Comparative Example 2 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of coffee powder in Example 1 to 50 parts, while keeping other conditions the same as in Example 1.

[0063] The sensory scores of coffees affected by different amounts of coffee powder added in Examples 1-3 and Comparative Examples 1-2 are shown in Table 1. The effect of coffee powder addition on the sensory quality of coffee is as follows: Figure 1 As shown, the effect of the amount of coffee powder added on the solubility of coffee is as follows: Figure 2As shown in the figure, the results indicate that as the amount of coffee powder added increases from 10 parts to 30 parts, the sensory score of the coffee shows an upward trend. The sensory score reaches its highest value at 30 parts, and then declines. This is because excessive coffee powder can make the coffee too stimulating or bitter, which does not meet consumer taste preferences, thus leading to a decrease in the sensory score. The amount of coffee powder added affects the solubility by adjusting the proportion of raw materials, and thus relates to sensory quality. A high solubility is achieved at 30 parts, while excessive addition leads to a decrease in solubility. Based on the comprehensive principles of "stable and risk-free solubility, strong sensory palatability, and economical raw material costs," a solubility of 20 parts is in a highly stable range above 77%, avoiding the dissolution defects of high addition amounts. The sensory score is significantly better than other groups, meeting popular taste preferences. Simultaneously, it reduces raw material costs, balancing product quality and industrial feasibility, making it a more optimal practical parameter than 30 parts. Therefore, the preferred coffee powder addition amount is 20 parts.

[0064] Table 1 Sensory ratings of coffee powder and coffee Example 4 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: The grape pomace is washed with water to remove seeds and other impurities, resulting in clean grape pomace. The clean grape pomace is then dried in a 65℃ oven for 10 hours to obtain dried grape pomace. The dried grape pomace is then pulverized and passed through a 0.15mm sieve to obtain grape skin powder.

[0065] Grape skin powder and water were mixed at a mass ratio of 1:25 to obtain a grape skin powder solution. The pH of the grape skin powder solution was adjusted to 4.1 with sodium hydroxide solution. 0.39% (by mass) of cellulase was added to the solution, and the mixture was enzymatically hydrolyzed at 56℃ and 260W for 30 min. After sonication, the solution was inactivated by water bath at 95℃ for 15 min, yielding an enzymatic hydrolysate. The hydrolysate was centrifuged at 5000 rpm for 15 min, and the supernatant was collected to obtain an SDF mixture. The SDF mixture was mixed with anhydrous ethanol at a volume ratio of 1:4.2, allowed to stand for 14 h, filtered, and the residue was collected and dried to obtain SDF.

[0066] Weigh out 30 parts of coffee powder, 0.6 parts of SDF, 4 parts of compound probiotic powder and 4 parts of erythritol, and mix them evenly to obtain grape skin dietary fiber probiotic coffee.

[0067] Example 5 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of SDF in Example 4 to 0.8 parts, while keeping other conditions the same as in Example 4.

[0068] Example 6 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of SDF in Example 4 to 1 part, while keeping other conditions the same as in Example 4.

[0069] Comparative Example 3 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of SDF in Example 4 to 0.2 parts, while keeping other conditions the same as in Example 4.

[0070] Comparative Example 4 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of SDF in Example 4 to 0.4 parts, while keeping other conditions the same as in Example 4.

[0071] The sensory scores of SDF and coffee in Examples 4-6 and Comparative Examples 3-4 are shown in Table 2. The effect of SDF addition on the sensory quality of coffee is as follows: Figure 3 As shown, the effect of SDF addition on coffee solubility is as follows: Figure 4 As shown in the figure, the sensory score of coffee first increased and then decreased with increasing SDF addition. The sensory score reached its highest point at 0.8 parts, resulting in a smoother and better-tasting coffee. When the SDF addition was 1 part, the sensory score decreased. This is because when the SDF addition was 0.8 parts, dietary fiber played a positive role in improving the coffee's texture, while at 1 part, negative sensory effects dominated, resulting in a grainy texture and a poor taste, leading to a lower score. SDF showed the highest solubility at 0.4 parts; exceeding this amount decreased the solubility. Excessive SDF both reduced solubility and worsened the taste; therefore, the optimal SDF dosage was 0.4g.

[0072] Table 2 Sensory ratings of SDF and coffee Example 7 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: The grape pomace was washed with water to remove seeds and other impurities, resulting in clean grape pomace. The clean grape pomace was then dried in an oven at 63℃ for 11 hours to obtain dried grape pomace. The dried grape pomace was then pulverized and passed through a sieve with a mesh size of 0.16 mm to obtain grape skin powder.

[0073] Grape skin powder and water were mixed at a mass ratio of 1:23 to obtain a grape skin powder solution. The pH of the grape skin powder solution was adjusted to 3.9 with sodium hydroxide solution. 0.37% (by mass) of cellulase was added to the solution, and the mixture was enzymatically hydrolyzed at 53℃ and 240W for 28 min. After sonication, the solution was inactivated by water bath at 97℃ for 13 min, yielding an enzymatic hydrolysate. The hydrolysate was centrifuged at 5000 rpm for 15 min, and the supernatant was collected to obtain an SDF mixture. The SDF mixture was mixed with anhydrous ethanol at a volume ratio of 1:3.8, allowed to stand for 10 h, filtered, and the residue was collected and dried to obtain SDF.

[0074] Weigh out 30 parts of coffee powder, 0.8 parts of SDF, 3 parts of compound probiotic powder and 4 parts of erythritol, mix them evenly to obtain grape skin dietary fiber probiotic coffee.

[0075] Example 8 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of compound probiotic powder in Example 7 to 4 parts, while keeping other conditions the same as in Example 7.

[0076] Example 9 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of compound probiotic powder in Example 7 to 5 parts, while keeping other conditions the same as in Example 7.

[0077] Comparative Example 5 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of compound probiotic powder in Example 7 to 1 part, while keeping other conditions the same as in Example 7.

[0078] Comparative Example 6 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of compound probiotic powder in Example 7 to 2 parts, while keeping other conditions the same as in Example 7.

[0079] The sensory scores of the compound probiotic powder and coffee in Examples 7-9 and Comparative Examples 5-6 are shown in Table 3. The effect of the amount of compound probiotic powder added on the sensory quality of coffee is as follows: Figure 5 As shown, the effect of the amount of compound probiotic powder added on the solubility of coffee is as follows: Figure 6 As shown in the figure, the results indicate that the sensory score of coffee initially increases and then decreases with increasing amounts of compound probiotic powder. When the amount of compound probiotic powder exceeds 4 parts, the probiotic fermentation flavor in the coffee becomes too strong, resulting in a noticeable sour taste and a decline in sensory quality. The highest solubility is achieved with 2 parts of compound probiotic powder, and the solubility remains relatively high at 4 parts. 5 parts is excessive, leading to a decrease in solubility. 4 parts strikes a balance between sensory quality and solubility; therefore, 4 parts of compound probiotic powder is the preferred amount.

[0080] Table 3 Sensory ratings of compound probiotic powder and coffee Example 10 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: The grape pomace is washed with water to remove seeds and other impurities, resulting in clean grape pomace. The clean grape pomace is then dried in a 60℃ oven for 10 hours to obtain dried grape pomace. The dried grape pomace is then pulverized and passed through a 0.18mm sieve to obtain grape skin powder.

[0081] Grape skin powder and water were mixed at a mass ratio of 1:20 to obtain a grape skin powder solution. The pH of the grape skin powder solution was adjusted to 4 with sodium hydroxide solution. 0.38% (by mass) of cellulase was added to the solution, and enzymatic hydrolysis was performed at 54.04℃ and 250W for 28.61 min. After sonication, the solution was inactivated by water bath at 100℃ for 10 min, yielding an enzymatic hydrolysate. The hydrolysate was centrifuged at 5000 rpm for 15 min, and the supernatant was collected to obtain an SDF mixture. The SDF mixture was mixed with anhydrous ethanol at a volume ratio of 1:4, allowed to stand for 12 h, filtered, and the residue was collected and dried to obtain SDF.

[0082] Weigh out 30 parts of coffee powder, 0.8 parts of SDF, 4 parts of compound probiotic powder and 3 parts of erythritol, and mix them evenly to obtain grape skin dietary fiber probiotic coffee.

[0083] Example 11 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of erythritol in Example 10 to 4 parts, while keeping other conditions the same as in Example 10.

[0084] Example 12 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of erythritol in Example 10 to 5 parts, while keeping other conditions the same as in Example 10.

[0085] Comparative Example 7 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of erythritol in Example 10 to 1 part, while keeping other conditions the same as in Example 7.

[0086] Comparative Example 8 A method for preparing grape skin dietary fiber probiotic coffee includes the following steps: adjusting the amount of compound probiotic powder in Example 10 to 2 parts, while keeping other conditions the same as in Example 10.

[0087] The sensory scores of erythritol and coffee in Examples 10-12 and Comparative Examples 7-8 are shown in Table 4. The effect of erythritol addition on the sensory quality of the solid beverage is as follows: Figure 7 As shown, the effect of erythritol addition on coffee solubility is as follows: Figure 8 As shown in the figure, the sensory score of coffee increased with increasing erythritol content. When the amount of erythritol added exceeded 4 parts, it made the coffee too sweet, reducing its bitterness and aroma, thus leading to a decline in sensory quality. The highest solubility of erythritol was observed at 2 parts; beyond 2 parts, the solubility decreased with further increases in dosage. While the solubility decreased at 4 parts, it still maintained optimal sensory quality and overall performance. Therefore, 4 parts of erythritol was the preferred amount.

[0088] Table 4 Sensory ratings of erythritol and coffee To illustrate the beneficial effects of the embodiments, the present invention also conducted the following experiments.

[0089] I. Materials and Equipment 1. Experimental Materials The main materials used in this invention include grape pomace, cellulase, coffee powder, compound probiotic powder, C57BL / 6J male mice, basal diet MD12062, high-fat diet MD12033, Xuezhikang, serum total cholesterol reagent kit, serum triglyceride reagent kit, high-density lipoprotein cholesterol reagent kit, and low-density lipoprotein cholesterol reagent kit.

[0090] The grape pomace was purchased from Korla Xiangdu Winery Co., Ltd., and consisted of Cabernet Sauvignon grape pomace from the Yanqi Basin after wine production. Cellulase, with an enzyme activity of 50 U / mg, was purchased from Shanghai Yuanye Biotechnology Co., Ltd. Coffee powder was purchased from Kunming Abiaoge Trading Co., Ltd. (Abiaoge Black Coffee). Compound probiotic powder was purchased from Taobao-AliHealth Pharmacy (Tongrentang Probiotic Powder). SPF-grade C57BL / 6J male mice were purchased from a medical university. Basic diet MD12062 and high-fat diet MD12033 were both purchased from Jiangsu Medison Biomedical Co., Ltd. Xuezhikang (a blood lipid supplement) was purchased from Beijing Beida Weixin Biotechnology Co., Ltd. Serum total cholesterol reagent kit, serum triglyceride reagent kit, high-density lipoprotein cholesterol reagent kit, and low-density lipoprotein cholesterol reagent kit were all purchased from Nanjing Jiancheng Bioengineering Institute.

[0091] II. Experimental Methods 1. Sensory rating method The sensory evaluation of coffee was conducted using a sensory rating method. The sensory rating method indicators are shown in Table 5. Ten participants were randomly selected from each age group (five men and five women under 30 years old) to participate in the sensory rating. Each participant tasted the coffee and gave a rating, and the average value was taken as the sensory rating result.

[0092] Table 5 Sensory Evaluation Methods for Probiotic Coffee 2. The combined sensory effects of multiple factors on coffee To analyze the combined effects of coffee powder, SDF, compound probiotic powder, and erythritol on the sensory properties of coffee, sensory scores were used as the standard. Coffee powder, SDF, compound probiotic powder, and erythritol were assigned as A, B, C, and D for analysis, as shown in Table 6.

[0093] Table 6. The combined sensory effects of multiple factors on coffee 3. Morphological characteristics indicators 3.1 Electron Microscopy Analysis Referring to the method of Tang Shunbo, Tu Zongcai, Sha Xiaomei, et al. Optimization of preparation process and structural characterization of tilapia scale collagen peptide ferrous chelate [J / OL]. Food and Machinery, 2020, 36(7): 155-160 [2025-03-03]. https: / / doi.org / 10.13652 / j.issn.1003-5788.2020.07.032.DOI:10.13652 / j.issn.1003-5788.2020.07.032., the coffee prepared in Example 2 was uniformly coated on conductive adhesive, and after vacuum sputtering, 100x, 500x, and 2000x scanning electron microscope images were obtained.

[0094] 3.2 Fourier Transform Infrared Spectroscopy Scan Weigh 2 mg of sample into an agate mortar and add 100 mg of dry KBr powder. Grind and mix thoroughly, then compress into tablets at a wavenumber of 500 cm⁻¹. -1 ~4000cm -1 Infrared spectral scanning analysis was then performed.

[0095] 4. Heavy metal detection The lead and cadmium content in the coffee prepared in Example 2 was determined according to the method in GB / T 5009.12-2010.

[0096] 5. SDF-induced lipid-lowering experiment in mice 5.1 Preparation of different types of SDF Preparation of SDF0: Weigh 2g of grape skin powder from Example 1 into an Erlenmeyer flask, add 50mL of 6% citric acid solution, mix, and place the Erlenmeyer flask in a 60℃ water bath shaker for 20 minutes. Transfer the solution to a centrifuge tube and centrifuge at 5000 rpm for 15 minutes, collecting the supernatant. Perform a second extraction on the residue after centrifugation, repeating the above steps. Combine the supernatants from the two centrifugations to obtain the initial SDF extract. Add 4 times the volume of anhydrous ethanol to the initial SDF extract, let stand at room temperature for 12 hours, filter, and dry at 60℃ for 1 hour to obtain SDF0.

[0097] Preparation of MA SDF: Weigh 2g of grape skin powder from Example 1 into an Erlenmeyer flask, add 50mL of 6% citric acid solution, mix, and place the Erlenmeyer flask in a 60℃ water bath shaker for 20 minutes. Remove the Erlenmeyer flask from the shaker and extract for 60s using a microwave at 240W power. After extraction, transfer the solution to a centrifuge tube and centrifuge at 5000r / min for 15 minutes, collecting the supernatant. Perform a second extraction on the residue after centrifugation, repeating the above steps. Combine the supernatants from the two centrifugations to obtain the initial SDF extract. Add 4 times the volume of anhydrous ethanol to the initial SDF extract, let stand at room temperature for 12 hours, filter, and dry at 60℃ for 1 hour to obtain MA SDF.

[0098] 5.2 Modeling and administration of hyperlipidemic mice Eighty male C57BL / 6J mice were used in the experiment. The ambient temperature was controlled at 22℃±1℃, and the initial weight of the mice ranged from 16g to 18g. First, all mice underwent a one-week acclimatization period, during which they were fed a basal diet and had free access to water. After the acclimatization period, 72 mice were randomly selected and fed a 60% high-fat diet to establish the model. The remaining 8 mice served as the blank control group (NC) and continued to be fed the basal diet. After five weeks of modeling, mice that did not successfully model were removed, and the remaining mice (excluding the blank control group) were randomly divided into five groups: model group (MC), positive control group (PC), SDF0 treatment group, MA SDF treatment group, and SDF treatment group. Each group consisted of 12 mice. The SDF used was the SDF prepared in Example 1. After grouping, the NC group continued to be fed the basal diet, while the other groups continued to be fed the high-fat diet. Mice were administered drugs via gavage based on their body weight. Xuezhikang was used as the positive control drug, while the NC and MC groups were administered physiological saline via gavage daily. Mice were allowed free access to water and food during the administration period, which lasted for 4 weeks. Dosage was calculated based on body weight: mouse dose = human dose × conversion constant. For a 62kg adult, the daily intake of SDF was 10g. This translates to approximately 0.16g of SDF per kg of adult body weight. Since the conversion constant for mice is 9.1, the daily intake of SDF per kg of mouse body weight was approximately 1.5g. Specific groupings and administration details are shown in Table 7.

[0099] After drug administration, mice were fasted but allowed water for 12 hours. They were then weighed, and blood samples were collected via ocular sampling. Mice were euthanized by spinal dislocation and quickly dissected. The livers were removed, washed with cold saline to remove blood, and fixed with paraformaldehyde. The collected ocular blood was placed in 2ml EP tubes and allowed to stand for 2 hours until serum separated. The serum was then centrifuged at 1500 rpm for 10 minutes, and the supernatant was collected. Serum levels of TC, TG, HDL-C, LDL-C, atherosclerosis index, and aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were measured. Atherosclerosis index (AI), AST, and ALT were also measured. Liver levels of TC, TG, HDL-C, LDL-C, and liver sections were analyzed pathologically.

[0100] Table 7. Grouping and Feeding Methods of the Lipid-Lowering Trial 5.3 Determination of mouse body weight Mouse weight is recorded as BW. Every morning before feeding or gavage, the mouse is gently placed on a portable electronic balance. After the reading stabilizes, the value is recorded.

[0101] 5.4 Measurement of four lipid parameters and serum ALT and AST in mice The levels of TC, TG, HDL-C, LDL-C, AST, and AST activity in serum were measured using a fully automated biochemical analyzer. The arteriosclerosis index AI value was calculated according to the formula AI=(TC-HDL-C) / HDL-C.

[0102] 5.5 Determination of liver markers in mice Accurately weigh a certain mass of animal tissue, add 9 μL of physiological saline per mg of tissue mass, and mechanically homogenize in an ice-water bath to prepare a 10% tissue homogenate. Centrifuge at 2500 rpm to 3000 rpm for 10 min, collect the supernatant, and determine the contents of TC, TG, HDL-C, and LDL-C in the liver according to the kit instructions.

[0103] 5.6 Observation of HE staining of mouse liver sections Tissue embedding: Fresh tissue samples were fixed in 4% paraformaldehyde for at least 24 hours, trimmed to a flat state, and placed in a dehydration chamber. The tissue was then dehydrated sequentially with alcohols of varying concentrations, followed by paraffin embedding. After cooling on a -20°C freezing stage, the paraffin blocks were trimmed. The tissue was then cut into 4μm thick sections using a paraffin microtome, flattened in warm water, and dried in an oven. The sections were then stored at room temperature for later use.

[0104] HE staining analysis: Paraffin sections were dewaxed, and the nuclei were stained with hematoxylin and the cytoplasm with eosin. After being removed from xylene and slightly dried, the sections were mounted with neutral resin. Microscopic examination was performed, and image data were acquired and analyzed.

[0105] 6. Data Processing All experimental data were repeated three times and the average value was taken. Significance analysis was performed using SPSS 26 and plotted using Origin 2021.

[0106] III. Experimental Results 1. The combined sensory effects of multiple factors on coffee The sensory effects of multiple factors on coffee are shown in Table 8. The results show that the sensory impact of probiotic coffee containing dietary fiber, from largest to smallest, is A > D > B > C, indicating that the amount of coffee powder added is the main factor, followed by the amount of erythritol, SDF, and compound probiotic powder. The optimal sensory effect was achieved when the coffee was prepared according to the ratio A1B2C2D2, i.e., 20 parts coffee powder, 0.8 parts SDF, 4 parts compound probiotic powder, and 4 parts erythritol. The probiotic coffee prepared according to this ratio had a uniform color, smooth taste, good solubility, and moderate sweetness, scoring 93.33 points.

[0107] Table 8. The combined sensory effects of multiple factors on coffee In the table, "-" indicates that the item does not exist.

[0108] 2. Morphological characteristics of coffee 2.1 Scanning electron microscopy characterization The surface morphology of coffee was analyzed using scanning electron microscopy at 100x, 500x, and 2000x magnification to observe the microstructure of the coffee surface. The results are as follows: Figure 9 As shown in the figure, the microstructure exhibits a mixed state of "multi-component, multi-scale." At 100x magnification, particles of different sizes and shapes are dispersed, including blocky particles such as coffee powder and fine particles such as water-soluble dietary fiber, probiotic powder, and erythritol powder, with good overall dispersion. The larger, irregularly shaped, wrinkled particles at 500x magnification are likely coffee powder, with fine particles adhering to their surface and surrounding area, reflecting physical adsorption or mixing between the components. The nanoscale particles or fragments at 2000x magnification represent the microstructure of water-soluble dietary fiber or probiotics. These ultrafine particles increase the contact area with other components, facilitating dissolution and dispersion. This microstructure provides structural support for the sensory properties, solubility, and functional activity of the product.

[0109] 2.2 Fourier Transform Infrared Spectroscopy Scan Fourier transform infrared spectroscopy results of coffee are as follows Figure 10 As shown. The results show that at 3279.03cm -1 The absorption peak at 2927.17 cm⁻¹ is due to the stretching vibration of hydroxyl groups. The broadening of the peak and its significant shift to lower wavenumbers indicate the association between hydroxyl groups in the coffee. -1 and 1414.34cm -1 The absorption peak at 1658.98 cm⁻¹ is due to the asymmetric stretching vibration of CH₂. -1 The absorption peak is the conjugate C=O peak, at 1255.49 cm⁻¹. -1 This is the absorption peak for COC, at 1080.13 cm⁻¹. -1 The peak represents the CO absorption in the CH2-OH structure, at 1414.34 cm⁻¹. -1 and 883.83cm -1 The absorption peaks represent the carbon skeleton of the aromatic rings. These functional groups collectively construct the chemical structural basis of coffee: on the one hand, they preserve the inherent flavor of coffee, such as conjugated aromatic rings, and physiological activities, such as the aromatic ring of caffeine. On the other hand, the hydroxyl, ether, and hydroxymethyl functional groups of dietary fiber endow it with thickening, water-holding, and prebiotic functions, ultimately achieving a synergistic effect of "coffee flavor + dietary fiber function + probiotic activity," thus explaining the sensory characteristics of coffee's smoothness and the molecular mechanisms of its prebiotic and antioxidant functions from a chemical perspective.

[0110] 3. Heavy metal detection in coffee The results of heavy metal testing in coffee are shown in Table 9. The results show that the lead and cadmium content in coffee is below 0.1 mg / kg, which meets the national standard requirements.

[0111] Table 9. Results of heavy metal detection in coffee 4. Lipid-lowering effects of different SDFs on mice 4.1 Results of establishing a mouse model of hyperlipidemia Hyperlipidemia is a disease state caused by an imbalance in lipid metabolism, resulting in multiple lipid components in the blood plasma exceeding the normal range. Studies have shown that a high-fat diet increases plasma levels of triglycerides (TG), total cholesterol (TC), and LDL-C, while decreasing HDL-C levels. The results of establishing a mouse model of hyperlipidemia were obtained from... Figure 11 As shown in the figure. The results showed that after five weeks of modeling, the concentrations of TG, TC and LDL-C in the MC group mice were significantly higher than those in the NC group mice, while the concentration of HDL-C in the MC group was significantly lower than that in the NC group, indicating that the mouse model was successfully established.

[0112] 4.2 Effects of different SDFs on body weight in high-fat mice The effects of SDF on the body weight of high-fat mice are shown in Table 10. The results showed that, considering the significant differences in body weight among the groups within the same time period, at day 0, the NC group showed a significant difference in body weight compared to the other groups. The NC group showed a significant increase in body weight after 14 days of gavage. Among the high-fat diet groups, the MC group showed a significant increase in body weight after 14 days of gavage, while the PC group showed a significant decrease in body weight from day 7 to day 28. The SDF0, MA, and SDF groups all showed a slight decrease in body weight after 28 days of gavage, but this was not significant. At day 21, the SDF group showed a significant difference in body weight compared to the other five groups. At day 28, the SDF0 group showed a significant difference in body weight compared to the other groups. These results indicate that the PC, SDF0, MA, and SDF groups all had an inhibitory effect on mouse body weight during the gavage period, with the PC group showing a more significant effect. Therefore, this suggests that SDF has a certain influence on mouse body weight.

[0113] Table 10 Body weight of mice in each group during gavage. Note: Different lowercase letters in the same row represent significant differences between different time periods (P < 0.05), while the same lowercase letter indicates no significant difference (P > 0.05). Different uppercase letters in the same column represent significant differences between different groups (P < 0.05), while the same uppercase letter indicates no significant difference (P > 0.05).

[0114] 4.3 Effects of different SDFs on serum TC, TG, HDL-C, and LDL-C in hyperlipidemic mice The effects of different SDFs on serum TC, TG, HDL-C, and LDL-C in hyperlipidemic mice are shown in Table 11. The results showed that the TC level in mouse serum was highest in the MC group, significantly higher than other groups, indicating successful establishment of the hyperlipidemia model. The TC levels in the PC, SDF0, MA, and SDF groups were all lower than in the MC group, showing varying degrees of reduction, indicating that SDF0 had a certain effect on reducing TC. The SDF group had the lowest TC level, close to that of the NC group, indicating the best TC-reducing effect. The TG level in mouse serum was highest in the MC group, significantly higher than other groups, consistent with hyperlipidemia characteristics. The TG levels in the PC, SDF0, MA, and SDF groups were all significantly lower than in the MC group, indicating that SDF0 effectively reduced TG. The SDF group had the lowest TG level, showing the most significant TG-reducing effect. The HDL-C level in mouse serum was lowest in the MC group, significantly lower than other groups, indicating a decrease in HDL-C levels in hyperlipidemic mice. The SDF and SDF0 groups had higher HDL-C values, significantly higher than the MC group, indicating that SDF0 and SDF can increase HDL-C levels. The NC group had moderate HDL-C values, while the PC and MA SDF groups had relatively lower HDL-C values. Mice serum LDL-C levels: The MC group had the highest LDL-C value, significantly higher than other groups, indicating elevated LDL-C levels in hyperlipidemic mice. The SDF0, MA SDF, and SDF groups all had significantly lower LDL-C values ​​than the MC group, indicating that these dietary fibers can lower LDL-C levels. The SDF group had the lowest LDL-C value, showing the best LDL-C-lowering effect. Mice serum atherosclerosis index (AI): In humans, the normal range for the AI ​​should be below 4. Once the index exceeds 4, it means that atherosclerosis may have occurred, and the risk of cardiovascular and cerebrovascular diseases increases accordingly. The results of this experiment show that the MC group mice had an AI exceeding the threshold of 4, indicating signs of atherosclerosis. Therefore, the SDF0 group, MA SDF group, and SDF group all had varying degrees of lipid-regulating effects on serum TC, TG, HDL-C, LDL-C, and AI in hyperlipidemic mice. Among them, the SDF group showed the best performance in reducing TC, TG, LDL-C, and AI levels and increasing HDL-C levels.

[0115] Table 11 Effects of SDF on serum TG, TC, HDL-C, LDL-C and AI in hyperlipidemic mice Note: Different letters in the same column indicate significant differences between different groups (P < 0.05), while the same letters indicate no significant differences (P > 0.05).

[0116] 4.4 Effects of different SDFs on serum ALT and AST in high-fat mice ALT and AST are primarily found in hepatocytes, and their activities are often used to assess liver damage or dysfunction. In serum and plasma, ALT and AST are enzymes involved in dysfunctional processes. When hepatocytes are damaged, ALT and AST are released into the bloodstream, increasing enzyme activity; this increased ALT and AST activity is a sign of liver damage. The activity levels of ALT and AST in mouse serum are shown below. Figure 12 As shown in the figure. The results showed that the activities of ALT and AST were significantly increased in the MC group compared with the NC group, indicating that long-term intake of a high-fat diet leads to liver damage in mice. After intervention with Xuezhikang, SDF0, MA SDF, and SDF, the PC group, SDF0 group, MA SDF group, and SDF group all reduced the activities of ALT and AST in the serum of hyperlipidemic mice. Among them, the SDF group showed a more significant reduction in ALT and AST activities, while the PC group showed a more significant reduction in AST activities. These results suggest that MA SDF and SDF can alleviate the degree of liver damage in hyperlipidemic mice to some extent.

[0117] 4.5 Effects of different SDFs on TC, TG, HDL-C, and LDL-C in the liver of hyperlipidemic mice The effects of different SDFs on TC, TG, HDL-C, and LDL-C in the liver of hyperlipidemic mice are shown in Table 12. Based on the levels of TC, TG, HDL-C, and LDL-C, the MC group mice showed the highest values ​​for all indicators, significantly higher than other groups. This indicates that a large amount of lipids were deposited in the liver of the MC group mice. This suggests a significant lipid deposition phenomenon in the liver of the MC group mice. Gavage administration of SDF0, MA SDF, and SDF to mice reduced the levels of TG, TC, and LDL-C in the liver while increasing the level of HDL-C. It can be seen that SDF0, MA SDF, and SDF all reduced the levels of TG, TC, and LDL-C in the liver of mice to varying degrees and increased the level of HDL-C to varying degrees, with SDF showing the best effect.

[0118] Table 12 Effects of SDF on TG, TC, HDL-C and LDL-C in the liver of hyperlipidemic mice Note: Different lowercase letters in the same column indicate significant differences between different groups (P < 0.05), while the same lowercase letter indicates no significant difference (P > 0.05).

[0119] 4.6 HE staining and pathological analysis of mouse liver sections Mouse liver HE staining and pathological analysis, as follows Figure 13 As shown. The results show that, Figure 13(A) in the text is a blank group of hepatocytes. A small number of hepatocytes with vacuolar degeneration can be seen in the tissue, indicated by blue arrows. Small vacuoles can be seen in the cytoplasm. Small focal infiltration of lymphocytes is rarely seen in the parenchyma and around blood vessels, indicated by purple arrows. Figure 13 (B) is a section of hepatocytes from the high-fat group. Numerous hepatocytes are edematous (green arrows), with loose and lightly stained cytoplasm. Many hepatocytes show vacuolar degeneration (blue arrows), with tiny vacuoles visible in the cytoplasm. Few focal lymphocyte infiltrations are observed in the parenchyma (purple arrows). Figure 13 (C) in the diagram represents a positive group of hepatocyte sections. A small number of hepatocytes with vacuolar degeneration are visible in the tissue, indicated by blue arrows. Tiny vacuoles are visible in the cytoplasm. Focal infiltration of lymphocytes and granulocytes is rare in the parenchyma, indicated by purple arrows. Figure 13 (D) in the image represents a section of hepatocytes from the SDF0 group. The hepatocytes are round and plump; occasional infiltration of lymphocytes and granulocytes is observed in the parenchyma, indicated by purple arrows. Figure 13 (E) in the image represents a section of hepatocytes from the MA SDF group. Occasionally, vacuolar degeneration of hepatocytes was observed in the tissue, indicated by blue arrows. Tiny vacuoles were visible in the cytoplasm, and no obvious inflammatory cell infiltration was observed. Figure 13 (F) in the figure represents hepatocyte sections from the SDF group. Occasionally, hepatocyte edema was observed (green arrows), with loose, lightly stained cytoplasm. Occasionally, vacuolar degeneration of hepatocytes was observed (blue arrows), with small vacuoles visible in the cytoplasm. No obvious inflammatory cell infiltration was observed. This result is consistent with the serum and liver lipid levels mentioned above, indicating that SDF can have a certain lipid-lowering effect on hyperlipidemic mice.

[0120] The experimental results showed that SDF could effectively reduce the body weight, serum and liver lipid levels in mice, exhibiting a positive effect on reducing hyperlipidemia. SDF not only significantly reduced the body weight and serum TC, TG, and LDL-C levels in mice, but also increased HDL-C levels and significantly reduced serum AST and ALT activities. Liver indicators showed that SDF reduced TG, TC, and LDL-C levels in the mouse liver to varying degrees, and increased HDL-C levels to varying degrees.

[0121] Therefore, the grape skin dietary fiber probiotic coffee of the present invention also has the health function of lowering blood lipids.

[0122] IV. Discussion of Results The coffee powder of this invention has the greatest impact on sensory perception, followed by erythritol, SDF, and compound probiotic powder. When coffee is prepared with 20 parts coffee powder, 0.8 parts SDF, 4 parts compound probiotic powder, and 4 parts erythritol, the coffee has uniform color, smooth taste, good solubility, and moderate sweetness, scoring 93.33 points. Furthermore, the lead and cadmium content in the coffee is both below 0.1 mg / kg, meeting national standards and ensuring food safety.

[0123] With consumers increasingly focused on healthy eating, the benefits of SDF and probiotics are widely recognized. SDF helps improve digestive health and reduce the risk of chronic diseases, while probiotics help regulate gut microbiota and enhance immunity. Therefore, combining SDF, probiotics, and coffee satisfies consumers' health needs while preserving the original flavor of coffee, a concept that holds considerable appeal in the market. In conclusion, dietary fiber probiotic coffee, as an emerging health beverage, possesses significant market potential and a promising development trend.

[0124] On the other hand, SDF exhibits lipid-lowering effects through its unique component properties and synergistic effects across multiple mechanisms. Its pectin and lignin can bind to cholesterol and bile acids respectively, promoting the excretion of these complexes and reducing cholesterol reabsorption. Its high water-holding capacity and viscosity form a gel, slowing down fat absorption. It accelerates bile acid excretion to lower LDL-C, regulates gut microbiota to improve metabolism, enhances insulin sensitivity, and stabilizes blood sugar.

[0125] It should be noted that when numerical ranges are involved in this invention, it should be understood that both endpoints of each numerical range and any value between the two endpoints can be selected. Since the steps and methods used are the same as in the embodiments, preferred embodiments are described in this invention to avoid redundancy. Although preferred embodiments of this invention have been described, those skilled in the art, once they understand the inventive concept of this invention, can make other changes and modifications to these embodiments, and all such changes and modifications fall within the scope of this invention.

[0126] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. If such modifications and variations fall within the scope of equivalents of this invention, then this invention also intends to include these modifications and variations.

Claims

1. A grape skin dietary fiber probiotic coffee, characterized in that, It is made from the following ingredients in parts by weight: 20 to 40 parts coffee powder, 0.6 to 1 part water-soluble dietary fiber, 3 to 5 parts compound probiotic powder, and 3 to 5 parts erythritol; The water-soluble dietary fiber is prepared by the following method: grape pomace is washed, dried, and pulverized to obtain grape skin powder; the grape skin powder is extracted with water and cellulase by ultrasonic extraction, enzyme inactivation is performed, centrifugation is performed, alcohol precipitation is performed, filtration is carried out, and drying is performed to obtain water-soluble dietary fiber.

2. The grape skin dietary fiber probiotic coffee according to claim 1, characterized in that, The coffee powder consists of 20 parts, water-soluble dietary fiber 0.8 parts, compound probiotic powder 4 parts, and erythritol 4 parts.

3. The grape skin dietary fiber probiotic coffee according to claim 1, characterized in that, The method for preparing water-soluble dietary fiber includes the following steps: The grape skins are washed with water, dried, and crushed to obtain grape skin powder; Mix grape skin powder with water, adjust the pH, add cellulase, sonicate to inactivate the enzyme, centrifuge to collect the supernatant, add anhydrous ethanol, let stand, filter, and dry to obtain water-soluble dietary fiber.

4. The grape skin dietary fiber probiotic coffee according to claim 3, characterized in that, The grape skins are dried at a temperature of 60℃~65℃ for 10h~12h, and the particle size of the pulverized grape skins is 0.15mm~0.18mm.

5. The grape skin dietary fiber probiotic coffee according to claim 3, characterized in that, The mass ratio of grape skin powder to water is 1:20~25.

6. The grape skin dietary fiber probiotic coffee according to claim 3, characterized in that, The pH is 3.9-4.1, and the amount of cellulase used is 0.37%-0.39% of the mass of grape skin powder and water.

7. The grape skin dietary fiber probiotic coffee according to claim 3, characterized in that, The ultrasonic temperature is 53℃~56℃, the power is 240W~260W, and the time is 28min~30min.

8. The grape skin dietary fiber probiotic coffee according to claim 3, characterized in that, The enzyme inactivation conditions are: water bath at 95℃~100℃ for 10min~15min; The volume ratio of the supernatant to anhydrous ethanol is 1:3.8~4.2, and the standing time is 10h~14h.

9. The method for preparing grape skin dietary fiber probiotic coffee according to claim 1, characterized in that, Includes the following steps: The coffee powder, water-soluble dietary fiber, compound probiotic powder and erythritol are mixed evenly according to the stated weight proportions to obtain grape skin dietary fiber probiotic coffee.

10. A lipid-lowering drug, characterized in that, It includes the grape skin dietary fiber probiotic coffee as described in claim 1 and pharmaceutically acceptable excipients.

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