A carbon-blocking fat-burning coffee beverage and a method of preparing the same

Abstract

The present application relates to a kind of carbon fat-burning coffee beverage and its preparation method.The raw materials of the carbon fat-burning coffee beverage include composite coffee liquid, carbohydrate absorption inhibition composite system, fat metabolism promotion composite system, auxiliary material and water, the carbohydrate absorption inhibition composite system includes white kidney bean extract, green coffee bean extract and mulberry leaf extract, the fat metabolism promotion composite system includes medium-chain triglyceride and L-carnitine tartrate.In the carbohydrate absorption inhibition composite system, white kidney bean extract (alpha-amylase inhibitor), mulberry leaf extract (DNJ), green coffee bean extract (chlorogenic acid) are respectively targeted at starch, disaccharide, glucose hydrolysis and absorption link, and form full-link carbon interception;In the fat metabolism promotion composite system, medium-chain triglyceride (MCT) provides energy quickly to reduce fat, L-carnitine tartrate accelerates fatty acid beta-oxidation, and both consume stock fat.

Description

Technical Field

[0001] This invention relates to the field of solid beverage technology, and in particular to a carbon-blocking, fat-burning coffee beverage and its preparation method. Background Technology

[0002] With the improvement of people's living standards and the enhancement of health awareness, obesity and its complications such as metabolic syndrome and cardiovascular diseases have become a global public health problem. Weight loss and body management have gradually become one of the core health needs of the public. The core mechanism of weight loss lies in achieving a negative energy balance, that is, by reducing energy intake, increasing energy expenditure, or both, to break the energy cycle of fat accumulation in the body. Among them, carb blocking and fat burning are two key weight loss pathways, and they have a synergistic and complementary relationship in weight control.

[0003] Carbohydrate blocking and fat burning are two crucial, synergistic processes in weight loss, jointly determining its efficiency and sustainability. Carbohydrate blocking inhibits the absorption and conversion of carbohydrates. As the body's primary energy source, excessive carbohydrate intake is broken down into glucose, which enters the bloodstream. The excess glucose, under the influence of insulin, is converted into fat and stored in the body. Carbohydrate blocking reduces the substrates for glucose production and fat synthesis by blocking the hydrolysis and absorption of carbohydrates in the intestines, while also minimizing insulin fluctuations and preventing the physiological drive for fat accumulation. Fat burning accelerates the breakdown and metabolism of stored fat, converting it into fatty acids and glycerol, which are then used for energy through mitochondrial oxidation, directly reducing body fat reserves.

[0004] Coffee, a processed product of the seeds of plants in the Rubiaceae family (Coffea genus), possesses numerous active ingredients that offer many health benefits, particularly in aiding weight loss, making it a popular functional beverage. The core active ingredients in coffee include caffeine, chlorogenic acid (CGA), cafestol, and kahweol, with caffeine and chlorogenic acid being directly related to weight loss. Caffeine, as a central nervous system stimulant, stimulates adrenaline secretion, activates β-adrenergic receptors on the surface of fat cells, promotes the breakdown of fat into fatty acids released into the bloodstream for energy, and increases basal metabolic rate, thus increasing energy expenditure at rest. Chlorogenic acid, as a phenolic antioxidant, inhibits the activity of α-amylase and α-glucosidase in the intestines, reducing the hydrolysis and absorption of carbohydrates. It also regulates blood sugar and reduces insulin sensitivity, indirectly reducing fat synthesis. Furthermore, coffee can relieve fatigue, improve exercise endurance, and help the body burn more energy during exercise, further enhancing weight loss. These properties make coffee a natural weight-loss aid, widely used in daily weight management.

[0005] People choose coffee to aid weight loss primarily because of its natural active ingredients' potential to inhibit carbohydrate burning and fat burning, as well as its practical advantages such as convenience and palatability. Compared to the potential side effects of chemically synthesized weight-loss drugs, coffee, as a natural beverage, has higher safety and acceptability, making it suitable for long-term consumption to maintain weight management results. Furthermore, coffee can be consumed in a wide range of situations, such as breakfast, work breaks, and before or after exercise, without requiring any additional complicated procedures, fitting the fast-paced lifestyle of modern people.

[0006] However, the effectiveness of regular coffee in inhibiting carbs and burning fat is significantly limited in practical applications, making it difficult to achieve the desired weight loss aid effect. The main reasons are as follows: Firstly, the content of active ingredients is low and easily lost, resulting in insufficient efficacy. The production and processing of ordinary coffee (such as roasting and extraction) leads to a significant loss of core active ingredients: chlorogenic acid is temperature-sensitive and easily decomposes during high-temperature roasting, with its content decreasing by 30% to 60%; while caffeine is relatively stable, its dissolution rate is limited under conventional extraction methods, and improper extraction parameters can easily lead to low utilization of active ingredients. The chlorogenic acid content in ordinary coffee is typically only 1% to 5%, and the caffeine content is 1% to 2%. At such low concentrations, its inhibitory effect on α-amylase and its promoting effect on fat breakdown are weak, making it difficult to achieve a significant carbide-blocking and fat-burning effect; it can only serve as a mild metabolic regulator.

[0007] Secondly, the active ingredients have single targets and poor synergistic effects. The carbohydrate-blocking effect of regular coffee mainly relies on chlorogenic acid's inhibition of carbohydrate-hydrolyzing enzymes, while its fat-burning effect mainly relies on caffeine's activation of adipocytes. These two mechanisms operate independently in the body, lacking a synergistic enhancement mechanism. Furthermore, regular coffee cannot precisely target key sites in fat synthesis (such as acetyl-CoA carboxylase) or core channels in carbohydrate absorption (such as the SGLT1 transporter), resulting in insufficient targeting for carbohydrate blocking and fat burning, making it difficult to overcome the limitations of single-component effects.

[0008] Third, its physiological absorption efficiency is low, and its bioavailability is limited. Chlorogenic acid absorption in the intestines faces a significant barrier; some chlorogenic acid is broken down by gut microbiota, and only a small amount of the un-broken portion can be absorbed through the intestinal mucosa into the bloodstream. While caffeine is absorbed relatively quickly, it is metabolized rapidly in the body, with a half-life of approximately 3-5 hours, resulting in a short duration of action and making it difficult to achieve long-lasting carbohydrate inhibition and fat burning. Furthermore, the composition of regular coffee is simple, lacking auxiliary substances that promote the absorption of active ingredients, further reducing the bioavailability of the core components and preventing most active ingredients from fully exerting their effects.

[0009] Fourth, it is prone to side effects and has limited applicability. High caffeine concentrations in regular coffee can easily trigger adverse reactions such as nervous excitement, insomnia, palpitations, and gastrointestinal irritation, limiting the dosage and duration of consumption. Furthermore, for individuals with low caffeine tolerance (such as pregnant women, adolescents, and patients with cardiovascular disease), drinking regular coffee poses health risks and cannot meet their needs for weight loss support. In addition, regular coffee does not have the function of regulating gut microbiota or improving the metabolic environment; long-term consumption as a single beverage may affect the sustainability of weight loss results due to gut microbiota imbalance.

[0010] In summary, the synergistic effect of carb inhibition and fat burning is key to achieving efficient weight loss. Coffee, with its natural active ingredients, has the potential to aid weight loss and enjoys widespread application and acceptance. However, ordinary caffeine suffers from drawbacks such as low content of active ingredients, poor synergistic effect, limited bioavailability, and significant side effects, making it difficult to meet the public's demand for precise, efficient, and safe weight loss in terms of carb inhibition and fat burning. Therefore, developing a coffee-related product that can enhance the synergistic effect of carb inhibition and fat burning, improve the utilization rate of active ingredients, and reduce side effects has become a pressing technical problem for those skilled in the art. Summary of the Invention

[0011] The purpose of this invention is to disclose a carbon-blocking, fat-burning coffee beverage and its preparation method, so as to solve one or more technical problems existing in the prior art and provide at least one beneficial option or create conditions.

[0012] To achieve the above objectives, the present invention provides the following technical solution: The first aspect of this invention is to provide a carb-blocking, fat-burning coffee beverage. The raw materials of the carb-blocking, fat-burning coffee beverage include a compound coffee liquid, a carbohydrate absorption inhibition compound system, a fat metabolism promotion compound system, excipients, and water. The carbohydrate absorption inhibition compound system includes white kidney bean extract, green coffee bean extract, and mulberry leaf extract. The fat metabolism promotion compound system includes medium-chain triglycerides and L-carnitine tartrate. The described carb-blocking and fat-burning coffee beverage achieves synergistic effects of both carb blocking and fat burning by dividing the raw materials into clearly defined core systems: In the carb absorption inhibition complex system, white kidney bean extract (α-amylase inhibitor), mulberry leaf extract (DNJ), and green coffee bean extract (chlorogenic acid) target the hydrolysis and absorption of starch, disaccharides, and glucose, respectively, forming a complete carb interception chain; In the fat metabolism promotion complex system, medium-chain triglycerides (MCT) provide rapid energy and reduce fat, while L-carnitine tartrate accelerates fatty acid β-oxidation, and the two work together to consume existing fat; The compound coffee liquid provides a coffee flavor base, and its natural caffeine and polyphenols can also help enhance metabolic regulation, solving the problem of ordinary coffee having a single function and limited weight loss effect. At the same time, each system is compatible with excipients and water, ensuring the product's palatability and ease of consumption.

[0013] In some embodiments of the first aspect of the present invention, the compound coffee liquid is selected from at least two of Typica cold brew coffee liquid, Bourbon cold brew coffee liquid, Geisha cold brew coffee liquid, Caturra cold brew coffee liquid, Catimor cold brew coffee liquid, Kenya SL28 cold brew coffee liquid, and Pacamara cold brew coffee liquid. Using at least two specific varieties of cold brew coffee liquid in combination serves two purposes: firstly, it leverages the complementary flavors of different coffee bean varieties to enrich the flavor profile of the product, avoiding the problem of a single coffee liquid having a thin flavor or prominent off-flavors; secondly, the cold brew process can maximize the retention of active ingredients such as caffeine and chlorogenic acid in the coffee beans, reducing component loss caused by high-temperature extraction and assisting in enhancing the synergistic effect of carbon-blocking and fat-burning; and thirdly, it expands the range of coffee raw material selection, allowing for flexible combinations according to production needs, balancing flavor, efficacy, and cost control.

[0014] In some embodiments of the first aspect of the present invention, the compound coffee liquid is composed of Bourbon cold brew coffee liquid and Geisha cold brew coffee liquid. Flavor evaluation experiments have shown that the coffee beverage prepared from Bourbon and Geisha coffee liquids has a rich taste, moderate sweetness, mild acidity, and a delicate jasmine aroma at the top. The caramel, nutty, bergamot, and tea aromas unfold in the middle and later stages, while a faint green note surrounds it. The layers are distinct, the flavors are harmonious, and the aftertaste is long, making it the best combination.

[0015] In some embodiments of the first aspect of the present invention, the white kidney bean extract and the green coffee bean extract are encapsulated. Encapsulation effectively masks the beany odor of the white kidney bean extract and the strong bitterness of the green coffee bean extract, solving the problem of unpleasant flavors of functional components affecting product palatability; at the same time, the microcapsule structure formed by encapsulation can protect the active ingredients (α-amylase inhibitor, chlorogenic acid) in the extracts, preventing them from oxidative degradation in subsequent processes (such as homogenization, sterilization) or becoming ineffective during the shelf life, thereby improving the retention rate of functional components (≥90%).

[0016] In some embodiments of the first aspect of the present invention, the encapsulation process involves encapsulation with a suspension of β-cyclodextrin and maltodextrin followed by spray granulation. Spray-granulated powder exhibits better solubility, can be uniformly dispersed in an aqueous system, ensures product morphology uniformity, and simultaneously improves the absorption efficiency of the active ingredients by the human body.

[0017] In some embodiments of the first aspect of the present invention, the medium-chain triglycerides are emulsified; preferably, the emulsification process involves preheating the medium-chain triglycerides, sunflower seed lecithin, and vitamin E to 60 °C and stirring at low speed until completely dissolved. Medium-chain triglycerides (MCT) are fat-soluble components. After synergistic emulsification with sunflower seed lecithin and vitamin E, a stable O / W (oil-in-water) system can be formed, preventing MCT from floating and separating in water-based coffee and ensuring the product's stable form during its shelf life. Vitamin E, as an antioxidant, can inhibit the oxidative rancidity of MCT while protecting other active ingredients such as chlorogenic acid from free radical damage. The 60 °C preheating and low-speed stirring process is highly compatible, ensuring complete dissolution of all three components to form a homogeneous oil phase while avoiding component degradation due to high temperatures. Simultaneously, sunflower seed lecithin can enhance the bioavailability of MCT, ensuring its fat-burning effect is fully realized, and optimizing the product's smoothness, avoiding a greasy feel.

[0018] In some embodiments of the first aspect of the present invention, the excipients include at least one selected from erythritol, steviol glycosides, edible salt, niacin, and vitamin C. The combination of erythritol and steviol glycosides provides a low-calorie sweetness, avoiding excessive calorie intake due to added sucrose, thus meeting the needs of weight management, and offering a pure sweetness without the risk of tooth decay; edible salt enhances the harmony of the sweetness and the richness of the coffee flavor, helping to mask the slight off-flavor of the functional ingredients; niacin participates in glucose and lipid metabolism, enhancing energy conversion efficiency and synergistically improving weight loss effects with the carb-blocking and fat-burning system; vitamin C, a water-soluble antioxidant, protects fat-soluble active ingredients (such as chlorogenic acid and vitamin E) from oxidation, extending product shelf life while improving nutritional value, achieving multiple goals of flavor optimization, efficacy enhancement, and nutritional fortification.

[0019] In some embodiments of the first aspect of the present invention, the carb-blocking and fat-burning coffee beverage further includes a pH adjuster selected from sodium bicarbonate and / or sodium citrate. The pH adjuster stabilizes the product's pH within the optimal range of 6.0 to 6.5, which maximizes the structural stability of the core carb-blocking and fat-burning components (α-amylase inhibitor, chlorogenic acid, MCT) and prevents excessive acidity from causing component degradation. Sodium bicarbonate has a direct pH-regulating effect, while sodium citrate combines buffering capacity with a slight fruity flavor, exhibiting better compatibility with coffee flavor and helping to mask off-flavors of functional components. Both adjusters are food-grade raw materials, ensuring high safety and good water solubility, without affecting the stability of the product system, thus solving the problem of pH fluctuations and inactivation of functional components caused by mixing coffee liquid with functional components.

[0020] A second aspect of this invention provides a method for preparing the carb-blocking, fat-burning coffee beverage described in the first aspect of this invention. The preparation method specifically includes the following steps: (1) Preparation of the carbohydrate absorption inhibition complex system: β-cyclodextrin and maltodextrin were dissolved in water, and white kidney bean extract and green coffee bean extract were added under high-speed shearing conditions. The mixture was sheared until completely dissolved, kept warm and stirred for inclusion, and spray-dried after pressure homogenization. Then, mulberry leaf extract was added. (2) Preparation of fat metabolism promoting complex system: medium chain triglycerides, sunflower seed lecithin and vitamin E are added to a container, preheated to 60 ℃ and stirred at low speed until completely dissolved, and then L-carnitine tartrate is added; (3) Preparation: Add compound coffee liquid and auxiliary materials to pure water and stir until completely dissolved; then add the solution that inhibits carbohydrate absorption of the compound system and the oil phase that promotes fat metabolism of the compound system; after adjusting the volume, homogenize and sterilize in two stages, then fill and seal.

[0021] The encapsulation process in step (1) can solve the problems of odor and stability of functional ingredients; the emulsification process in step (2) makes the emulsified form of medium-chain triglycerides and the microencapsulated functional factors easier for the human body to digest and absorb, and the efficacy is more fully exerted; the secondary homogenization further optimizes the product's delicate taste, and the entire process is adapted to industrial production, which can achieve uniform product quality and batch stability.

[0022] In some embodiments of the second aspect of the present invention, after volume adjustment, the pH of the carbendazim-inhibiting and fat-burning coffee beverage is further adjusted to 6.0-6.5 using a pH adjuster. Precisely adjusting the pH to 6.0-6.5 after volume adjustment can specifically counteract acidity fluctuations that may occur after mixing the compound coffee liquid and functional extracts, ensuring that the system pH remains stable within the optimal range for the activity of the active ingredients, avoiding chlorogenic acid decomposition and α-amylase inhibitor inactivation due to pH deviation. Simultaneously, this pH range can neutralize some of the astringency of the coffee, synergistically optimizing the taste with the sweetness of the excipients and improving product palatability. Furthermore, a stable pH environment enhances the stability of the emulsion system and encapsulation structure, reducing the risk of product deterioration and stratification during shelf life, and ensuring the consistency of product efficacy and form.

[0023] In some embodiments of the second aspect of the present invention, the temperature of the secondary homogenization is 60 °C, the pressure of the first-stage homogenization is 30 MPa, and the pressure of the second-stage homogenization is 10 MPa. The homogenization temperature of 60 °C is compatible with the previous emulsification and blending temperatures, which can avoid the precipitation of oil phase or destruction of the encapsulation structure caused by sudden temperature changes; the high pressure of 30 MPa in the first-stage homogenization process can break down and refine the tiny oil droplets and particles in the liquid, and the low pressure of 10 MPa in the second-stage homogenization process further stabilizes the system. After double homogenization, the product has a smoother and more delicate taste, without any grainy or greasy feeling; at the same time, this parameter can enhance the stability of the O / W emulsion system, prevent medium-chain triglycerides from floating and separating during the shelf life, and ensure the uniformity of product form; this homogenization parameter is compatible with industrial production equipment, which can realize efficient mass production, taking into account both production efficiency and product quality, and solving the problem of rough taste and unstable system that is prone to occur in functional beverages due to their complex ingredients. Detailed Implementation

[0024] Example 1: Screening of compound coffee liquid.

[0025] (1) Comparison and screening of coffee raw materials: Including Arabica coffee beans, seven varieties of raw materials, including Typica, Bourbon, Geisha, Caturra, Catimor, Kenya SL28 and Pacamara, were compared and the more suitable coffee raw materials were selected. The comparison results are shown in Table 1.

[0026] Table 1 - Coffee Raw Material Comparison and Selection Confirmation Table

[0027] Conclusion: Typica, Bourbon, and Geisha coffee beans are clean in taste, mild in acidity, elegant in flavor, and layered in flavor, each with its own characteristics. They can be considered for blending.

[0028] (2) Comparison and selection of raw material encapsulation conditions: White kidney bean extract has a beany smell, and green coffee bean extract has a strong bitter taste, so they need to be shielded by encapsulation.

[0029] (2-1) Using β-cyclodextrin and / or maltodextrin as wall materials, weigh β-cyclodextrin and maltodextrin according to the dosage in Table 2, dissolve them in water, and prepare a 10% solution.

[0030] (2-2) Under high-speed shearing (5000 rpm), white kidney bean extract and green coffee bean extract were slowly added to the aforementioned solution and sheared until completely dissolved.

[0031] (2-3) Under constant temperature conditions, the encapsulation was carried out according to the temperature and time in Table 2.

[0032] (2-4) After the inclusion is sufficient, it is homogenized by a homogenizer at a pressure of 25 MPa.

[0033] (2-5) The homogenized liquid is spray-dried with an inlet air temperature of 180 ℃ and an outlet air temperature of 80~90 ℃.

[0034] (2-6) Prepare a 1% solution of the spray-dried mixed sample. Determine the chlorogenic acid content of one part directly by ultraviolet spectrophotometry and calculate the inclusion rate. Determine the chlorogenic acid content of the other part after incubation at 40±2 ℃ for 30 days and calculate the retention rate.

[0035] (2-7) Using inclusion rate and retention rate as comparison targets, L9(3) was adopted. 4 Orthogonal experiments were used to compare and screen the dosage of β-cyclodextrin, the inclusion time of maltodextrin, and the inclusion temperature.

[0036] Table 2 - Factor Level Table for Orthogonal Experiment

[0037] Table 3 - Results of Orthogonal Experiments

[0038] Table 4 - Analysis of Orthogonal Experiment Results

[0039] Analysis of the orthogonal experimental results shows that the optimal encapsulation conditions are: A2B3C1D2, that is: 6 times the amount of β-cyclodextrin, 2 times the amount of maltodextrin, 2 hours of encapsulation time, and 40℃ of encapsulation temperature.

[0040] (3) Product formulation design: (3-1) Selection of the blending ratio of Typica, Bourbon, and Geisha: Erythritol (4% added) and steviol glycosides (0.01% added) were dissolved in an appropriate amount of purified water and added to three types of cold brew coffee liquids (Typica, Bourbon and Geisha) according to the addition ratio in Table 5. The total addition amount of coffee liquid was 2%, and water was added to make up to 1L. The flavors were then evaluated and compared.

[0041] Table 5 - Different Coffee Liquid Addition Ratio Schemes and Flavor Evaluation Confirmation Form

[0042] As shown in Table 5, when the ratio of Bourbon and Geisha coffee liquids is 1:1, the resulting coffee beverage has a mellow and clean taste, moderate sweetness, mild acidity, and an initial aroma of jasmine. The middle and later notes unfold in succession with distinct layers of caramel, nutty, bergamot, and tea aromas, resulting in a long-lasting aftertaste, making it the best combination.

[0043] (3-2) Selection of coffee base addition amount: Dissolve erythritol (4%) and steviol glycosides (0.01%) in an appropriate amount of purified water; add Bourbon and Geisha cold brew coffee liquids respectively according to the amounts in Table 6 and mix.

[0044] White kidney bean extract and green coffee bean extract were encapsulated according to the encapsulation parameters provided in (2-7). The resulting mixture (2% added) and mulberry leaf extract (0.02% added) were fully dissolved in hot water at 50-55 ℃. The mixture was then added to the solution containing erythritol, steviol glycosides and compound coffee liquid and stirred. Water was added to make up to 1L, and the flavor was evaluated and compared.

[0045] Table 6 - Compound Coffee Liquid Solution and Flavor Evaluation Confirmation Form

[0046] As shown in Table 6, when both Bourbon and Geisha coffee liquids are added at 1.5%, the resulting coffee beverage has a rich and mellow taste, moderate sweetness, mild acidity, and a delicate jasmine aroma at the top. The middle and later notes unfold in succession with caramel, nutty, bergamot, and tea flavors, while a subtle green note lingers. The flavors are distinct, harmonious, and have a long finish, making it the best combination.

[0047] Example 2: Confirmation of the formula for a carbon-blocking, fat-burning coffee beverage.

[0048] After determining the ratio of the compound coffee liquid and the carbohydrate absorption inhibition compound system in Example 1, the mixture was adjusted with different amounts of auxiliary materials, and the optimal formula of the carbohydrate-blocking and fat-burning coffee beverage was confirmed by aroma, sweetness and sensory evaluation.

[0049] The experimental design is shown in Table 7.

[0050] Table 7 - Formula and Evaluation Scores for Carbon-Burning and Fat-Burning Coffee Beverages

[0051] As shown in Table 7, Scheme 4 received the best overall score and was ultimately selected as the production formula.

[0052] Example 3: Process flow for preparing carbon-inhibiting and fat-burning coffee beverage.

[0053] Based on the formula confirmed in Example 2, the production process of the carbon-blocking and fat-burning coffee beverage was trial-produced and confirmed.

[0054] (1) Preparation of the carbon-water absorption inhibition composite system: 1-1) Add hot water at 40~45 ℃ to the shearing tank, dissolve β-cyclodextrin and maltodextrin in the water, and prepare a 10% solution; 1-2) Under high-speed shearing conditions of 5000 rpm, white kidney bean extract and green coffee bean extract were slowly added to the shearing tank and sheared until completely dissolved; 1-3) Transfer the dissolved liquid into a heat-insulating tank, heat it to 40±1 ℃, keep it at this temperature and stir for 2 hours to encapsulate the mixture; 1-4) After the inclusion process is completed, the mixture is homogenized using a homogenizer at a pressure of 25 MPa. 1-5) The homogenized liquid is spray-dried with an inlet air temperature of 180 ℃ and an outlet air temperature of 80~90 ℃. The resulting powder is then added with mulberry leaf extract to obtain the carbohydrate absorption inhibition composite system.

[0055] (2) Preparation of a lipid metabolism promoting complex system: Medium-chain triglycerides, sunflower seed lecithin, and vitamin E are added to a thermos and preheated to 60°C. The mixture is stirred at low speed until completely dissolved. Then, L-carnitine tartrate is added to obtain the fat metabolism promoting complex system. (3) Allocation: 3-1) Add an appropriate amount of hot water at 40±1 ℃ to the auxiliary material tank, add the carbon water absorption inhibition composite system to the auxiliary material tank, and stir until completely dissolved; 3-2) Add purified water at 50±1 ℃ to the mixing tank, start stirring, and add compound coffee liquid, erythritol, steviol glycosides, edible salt, niacin and vitamin C in sequence, stirring until completely dissolved; 3-3) The dissolved carbon absorption inhibition composite system solution and the fat metabolism promotion composite system in the oil phase are added to the mixing tank for mixing; 3-4) Add 50±1℃ pure water to bring the volume to the specified level, and stir thoroughly for 15~20 min; 3-5) Heat to 60 ℃ and perform two-stage homogenization. The pressure of the first stage is 30 MPa and the pressure of the second stage is 10 MPa. 3-6) The homogenized liquid is sterilized by passing it through a UHT sterilizer at 137 ℃ for 5 s. 3-7) After sterilization, the liquid material is rapidly cooled to 25°C, and then filled and sealed in a sterile environment. The product is then printed, boxed, and put into storage.

[0056] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

Claims

1. A carbon-blocking, fat-burning coffee beverage, characterized in that, The raw materials include compound coffee liquid, a carbohydrate absorption inhibition complex system, a fat metabolism promotion complex system, excipients and water. The carbohydrate absorption inhibition complex system includes white kidney bean extract, green coffee bean extract and mulberry leaf extract. The fat metabolism promotion complex system includes medium-chain triglycerides and L-carnitine tartrate.

2. The carbon-blocking, fat-burning coffee beverage according to claim 1, characterized in that, The compound coffee liquid is selected from at least two of Typica cold brew coffee liquid, Bourbon cold brew coffee liquid, Geisha cold brew coffee liquid, Caturra cold brew coffee liquid, Katim cold brew coffee liquid, Kenya SL28 cold brew coffee liquid, and Pacamara cold brew coffee liquid.

3. The carbon-blocking, fat-burning coffee beverage according to claim 2, characterized in that, The compound coffee liquid consists of Bourbon cold brew coffee liquid and Geisha cold brew coffee liquid.

4. The carbon-blocking, fat-burning coffee beverage according to claim 1, characterized in that, The white kidney bean extract and green coffee bean extract are subjected to an encapsulation process; preferably, the encapsulation process is carried out by encapsulation in a suspension of β-cyclodextrin and maltodextrin followed by spray granulation.

5. The carbon-blocking, fat-burning coffee beverage according to claim 1, characterized in that, The medium-chain triglycerides are emulsified; preferably, the emulsification process involves preheating the medium-chain triglycerides, sunflower seed lecithin, and vitamin E to 60°C and stirring at low speed until completely dissolved.

6. The carbon-blocking, fat-burning coffee beverage according to claim 1, characterized in that, The excipients include at least one of erythritol, steviol glycosides, edible salt, niacin, and vitamin C.

7. The carbon-blocking, fat-burning coffee beverage according to claim 1, characterized in that, It also includes a pH adjuster selected from sodium bicarbonate and / or sodium citrate.

8. A method for preparing the carbendazim and fat-burning coffee beverage according to any one of claims 1 to 7, characterized in that, Including the following steps: Preparation of a carbohydrate absorption inhibition complex: β-cyclodextrin and maltodextrin were dissolved in water, and white kidney bean extract and green coffee bean extract were added under high-speed shearing conditions. The mixture was sheared until completely dissolved, kept warm and stirred for inclusion, homogenized under pressure and spray-dried, and then mulberry leaf extract was added. Preparation of the lipid metabolism promoting complex system: medium-chain triglycerides, sunflower seed lecithin and vitamin E are added to a container, preheated to 60 ℃ and stirred at low speed until completely dissolved, and then L-carnitine tartrate is added. Preparation: Add the compound coffee liquid and auxiliary materials to the purified water and stir until completely dissolved; then add the solution that inhibits carbohydrate absorption in the compound system and the oil phase that promotes fat metabolism in the compound system; after adjusting the volume, homogenize and sterilize in two stages, then fill and seal.

9. The preparation method according to claim 8, characterized in that, After volume adjustment, the pH of the carb-blocking and fat-burning coffee beverage is adjusted to 6.0-6.5 using a pH adjuster.

10. The preparation method according to claim 8, characterized in that, The temperature of the secondary homogenizer is 60 ℃, the pressure of the first homogenizer is 30 MPa, and the pressure of the second homogenizer is 10 MPa.

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