Instant health-care coffee with probiotics and its processing method

Abstract

The present application provides a kind of instant enema health coffee containing probiotics and its processing method, which is composed of the following raw materials in mass percentage: low-acid arabica coffee base 40-50%, the coffee base is 160-170 ℃, 10-15 min shallow roasting, roasting degree 40-50%; Composite probiotics 5-8%, the composite probiotics is bifidobacterium (CGMCC1.396), lactobacillus plantarum (CGMCC1.557), lactobacillus rhamnosus (CGMCC1.3724) is compounded according to 2:1:1, total viable count ≥10 10 CFU / g, and is treated by microcapsule embedding; through shallow roasting control coffee irritant ingredient content, cooperate with the buffering effect of pH regulator and licorice extract, make enema liquid pH stable at 5.5-6.5, highly adapt to intestinal environment, avoid mucosa damage, no abdominal pain, diarrhea and other discomfort, adapt to long-term intestinal health needs.

Description

Technical Field

[0001] This invention relates to the field of health food technology, and in particular to an instant enema health coffee containing probiotics and its processing method. Background Technology

[0002] Enema coffee, as an important vehicle for intestinal health, stimulates intestinal peristalsis and cleanses the intestinal environment through its caffeine components, and is widely used in daily health maintenance and postoperative care. However, existing enema coffee and related processing technologies have many insurmountable defects, seriously affecting product quality and user experience: The product is highly irritating: Most existing enema coffees use dark-roasted ordinary coffee beans, which have a high content of caffeine, chlorogenic acid and organic acids. After brewing, the pH value of the enema solution is generally lower than 5.0, which is significantly different from the intestinal environment (pH 5.5-7.0). This can easily irritate the intestinal mucosa and cause discomfort such as abdominal pain, diarrhea and mucosal congestion, and cannot meet the needs of long-term intestinal conditioning.

[0003] Probiotics are difficult to survive: Some enema products containing probiotics are not optimized for processing and usage scenarios. Probiotics are directly exposed to high-temperature processes such as coffee extraction and drying, or are quickly inactivated by changes in the osmotic pressure of the enema solution. The survival rate of probiotics in the finished product is generally less than 50%, making it difficult to achieve intestinal colonization and flora regulation functions.

[0004] Poor solubility and stability: Traditional enema coffee is mostly in ordinary powder form, which is prone to clumping and layering when dissolved, requiring a long time of stirring to disperse evenly, affecting the convenience of enema operation; in addition, the finished product is highly hygroscopic, and is prone to quality fluctuations such as flavor decay and loss of probiotics within the shelf life.

[0005] Limited functionality and insufficient synergy: Existing products only focus on intestinal cleansing without incorporating prebiotics, dietary fiber, herbal extracts, and other nourishing ingredients. This fails to create a complete "cleansing, conditioning, and maintenance" chain, and long-term use can easily lead to intestinal flora imbalance, which in turn affects intestinal health.

[0006] The processing technology is crude: coffee extraction often uses high-temperature boiling, which destroys beneficial components and increases the product's irritation; the addition of probiotics is done in a simple way, without effective encapsulation and low-temperature integration processes, further reducing product quality stability and functional reliability. Summary of the Invention

[0007] In view of this, the present invention aims to provide an instant enema health coffee containing probiotics and its processing method, so as to solve or alleviate the technical problems existing in the prior art, and at least provide a beneficial option.

[0008] To solve the above-mentioned technical problems, one technical solution adopted in this application is: to provide an instant enema health coffee containing probiotics, composed of the following raw materials in weight percentages: The coffee base contains 40%-50% low-acid Arabica coffee, which is lightly roasted at 160-170℃ for 10-15 minutes, resulting in a roasting degree of 40%-50%. The compound probiotics comprise 5%-8% of the total, wherein the compound probiotics are Bifidobacterium (CGMCC1.396), Lactobacillus plantarum (CGMCC1.557), and Lactobacillus rhamnosus (CGMCC1.3724) in a 2:1:1 ratio, with a total live bacteria count ≥10. 10 CFU / g, and microencapsulated; The health-promoting and synergistic ingredients comprise 25%-35%, including prebiotics, water-soluble dietary fiber, and herbal extracts; The instant-dissolving auxiliary ingredients are 10%-15%, including compound emulsifiers and fillers; Mildly regulating ingredients 2%-5%, including pH adjusters and stimulants; The enema solution obtained after brewing the coffee has a pH of 5.5-6.5, dissolves completely in purified water at 25°C within 30 seconds, has a probiotic survival rate of ≥90%, and a probiotic survival rate of ≥85% within the shelf life.

[0009] As a further preferred embodiment of this technical solution: the prebiotic is a mixture of fructooligosaccharides and galactooligosaccharides in a 1:1 ratio, the water-soluble dietary fiber is inulin, and the herbal extract is a mixture of purslane extract and honeysuckle extract in a 2:1 ratio.

[0010] As a further preferred embodiment of this technical solution: the composite emulsifier is a 1:1 mixture of sucrose ester and glyceryl monostearate, the filler is maltodextrin, the pH adjuster is sodium citrate, and the stress reliever is licorice extract.

[0011] To solve the above-mentioned technical problems, another technical solution adopted in this application is: a processing method for an instant enema health coffee containing probiotics, comprising the following steps: It contains low-acid Arabica coffee beans, compound probiotics, health-enhancing ingredients, instant-dissolving aids, and mild regulating ingredients; The low-acid Arabica coffee beans are washed, lightly roasted, and crushed to 20-40 mesh. After activating and culturing the compound probiotics, probiotic microcapsules were prepared using an encapsulation material of maltodextrin: gum arabic: chitosan = 3:2:1, with an encapsulation rate of ≥92%. Pretreated coffee powder and purified water are mixed at a ratio of 1:15 to 1:20, and extracted by low-temperature ultrasonic extraction at 50-60℃ for 30-40 minutes. The coffee concentrate with a solid content of 30%-40% is obtained by vacuum concentration. Dissolve the health-promoting synergistic ingredients, fast-dissolving auxiliary ingredients, and mild regulating ingredients in purified water, stir at 50-55℃ to dissolve, and then cool to below 30℃ to form a mixed nutrient solution. The coffee concentrate was mixed with the mixed nutrient solution, and 80% probiotic microcapsules were added and stirred at low speed to obtain a composite slurry. The composite slurry is spray-granulated, with the inlet air temperature controlled at 120-130℃, the outlet air temperature at 50-60℃, and the atomization pressure at 0.3-0.4MPa, to obtain 80-120 mesh fast-dissolving granules. The instant granules are dried at a low temperature of 35-40℃ for 2-3 hours, and the moisture content is controlled to be ≤3%. The dried granules were sieved through a 100-mesh sieve and then mixed with the remaining 20% ​​of probiotic microcapsules for a second time. The mixed particles are tested, and those that pass the test are vacuum-packed with nitrogen to obtain the finished product.

[0012] As a further preferred embodiment of this technical solution: the vacuum degree of the vacuum concentration is 0.07-0.08 MPa, and the temperature is 45-55℃.

[0013] As a further preferred embodiment of this technical solution, the speed of the low-speed stirring is 30-50 r / min to avoid damage to the probiotic microcapsules.

[0014] As a further preferred embodiment of this technical solution: the coffee base contains 1.2%-1.5% caffeine, ≤3% chlorogenic acid, and ≤2% organic acid.

[0015] As a further preferred embodiment of this technical solution: the probiotic activation culture conditions are constant temperature culture at 37℃ for 24 hours, and the concentration of single-strain seed liquid is ≥10. 8 CFU / mL.

[0016] As a further preferred embodiment of this technical solution: the solution of the health-promoting synergistic component, the instant-dissolving auxiliary component and the mild regulating component is cooled to below 30°C before being mixed with the coffee concentrate to avoid the probiotics being inactivated by high temperature.

[0017] As a further preferred embodiment of this technical solution, the microcapsules have a particle size of 1-10 μm, which enables them to slowly release probiotics in the intestinal environment.

[0018] The embodiments of the present invention have the following advantages due to the adoption of the above technical solutions: By controlling the content of irritating components in coffee through light roasting, and with the mild irritation effect of pH adjusters and licorice extract, the pH of the enema solution is kept stable at 5.5-6.5, which is highly compatible with the intestinal environment, avoids mucosal damage, and causes no discomfort such as abdominal pain or diarrhea, making it suitable for long-term intestinal health maintenance needs. Using microencapsulation technology and low-temperature processing throughout the process, the activity of probiotics is effectively protected, with a probiotic survival rate of ≥90% in the finished product and ≥85% within the 12-month shelf life; the microcapsules are slowly released in the intestine, and the colonization rate is more than 40% higher than that of unencapsulated products, which can regulate the balance of intestinal flora in the long term. Through optimization of composite emulsifiers and spray granulation process, the product can be completely dissolved in purified water at 25℃ within 30 seconds without clumping or layering, eliminating the need for prolonged stirring and greatly improving the convenience of enema operation.

[0019] The above overview is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the invention will become readily apparent from the accompanying drawings and the following detailed description. Attached Figure Description

[0020] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0021] Figure 1 This is a flowchart of the processing method of the present invention. Detailed Implementation

[0022] The embodiments of this disclosure will now be described in detail with reference to the accompanying drawings.

[0023] It should be understood that the following specific examples illustrate the implementation of this disclosure, and those skilled in the art can easily understand other advantages and effects of this disclosure from the content disclosed in this specification. Obviously, the described embodiments are only a part of the embodiments of this disclosure, and not all of them. This disclosure can also be implemented or applied through other different specific implementation methods, and the details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of this disclosure. It should be noted that, in the absence of conflict, the following embodiments and features in the embodiments can be combined with each other. Based on the embodiments in this disclosure, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this disclosure.

[0024] like Figure 1 As shown, the product formula design and corresponding processing method of the instant enema health coffee containing probiotics of the present invention are as follows: 1. Product formula for instant enema health coffee containing probiotics (by weight percentage, 100% total weight) Low-acid Arabica coffee base: 40%-50%, made from low-acid Arabica coffee beans, lightly roasted at 160-170℃ for 10-15 minutes (roasting degree 40%-50%), precisely controlling the caffeine content to 1.2%-1.5%, chlorogenic acid content ≤3%, and organic acid content ≤2%, reducing the risk of intestinal irritation from the source; Compound probiotics: 5%-8%, composed of Bifidobacterium (CGMCC1.396), Lactobacillus plantarum (CGMCC1.557), and Lactobacillus rhamnosus (CGMCC1.3724) in a 2:1:1 ratio, with a total live bacteria count ≥10. 10 CFU / g, after microencapsulation (encapsulation material is maltodextrin: gum arabic: chitosan = 3:2:1), encapsulation rate ≥92%, microcapsule particle size 1-10μm, can slowly release probiotics in the intestinal environment and prolong the colonization time; Synergistic health-promoting ingredients: 25%-35%, including prebiotics (fructooligosaccharides and galactooligosaccharides in a 1:1 ratio, accounting for 10%-15%), water-soluble dietary fiber (inulin, accounting for 8%-12%), and herbal extracts (purslane extract and honeysuckle extract in a 2:1 ratio, accounting for 5%-8%). Among them, prebiotics provide nutritional substrates for probiotics, dietary fiber promotes intestinal peristalsis, and herbal extracts repair the intestinal mucosa. The three ingredients work synergistically with probiotics to exert health-promoting effects. Instant dissolving auxiliary ingredients: 10%-15%, including compound emulsifier (sucrose ester and glyceryl monostearate compounded in a 1:1 ratio, accounting for 3%-5%) and filler (maltodextrin, accounting for 7%-10%). Through emulsification, dispersion and shaping optimization, the product's instant solubility and dispersion stability are improved, and clumping and stratification are avoided during dissolution. Mildly regulating ingredients: 2%-5%, including pH adjuster (sodium citrate, 1%-2%) and mild irritant (licorice extract, 1%-3%), to adjust the pH of the enema solution after preparation to 5.5-6.5, which is highly compatible with the intestinal environment and further alleviates the irritation of coffee components.

[0025] The core characteristics of the product are: complete dissolution in purified water at 25℃ within 30 seconds, without clumping or stratification; the survival rate of probiotics in the finished product is ≥90%, and the survival rate of probiotics within the 12-month shelf life is ≥85%; the enema solution is mild and non-irritating, and there is no risk of abdominal pain or mucosal damage with long-term use.

[0026] 2. Processing method for instant enema health coffee containing probiotics Step 1: Raw material pretreatment Coffee base pretreatment: Low-acid Arabica coffee beans are washed and cleaned to remove impurities and moldy particles. They are then lightly roasted at 160-170℃ for 10-15 minutes, crushed to 20-40 mesh, and cooled to room temperature before use. This ensures that the caffeine, chlorogenic acid, and organic acid content are controlled within the preset range. Probiotic activation and microcapsule preparation: Bifidobacterium, Lactobacillus plantarum, and Lactobacillus rhamnosus were inoculated into their respective culture media (BS medium for Bifidobacterium, and MRS medium for Lactobacillus plantarum and Lactobacillus rhamnosus), and activated at 37℃ for 24 h to obtain single-strain seed solutions (bacterial concentration ≥10). 8 CFU / mL); Mix single-strain seed solution in a 2:1:1 ratio, add maltodextrin: gum arabic: chitosan = 3:2:1 encapsulation material, and prepare probiotic microcapsules by spray drying (inlet air temperature 110-120℃, outlet air temperature 45-50℃) to ensure microcapsule encapsulation rate ≥92% and particle size 1-10μm.

[0027] Step 2: Low-temperature extraction and concentration of coffee Pretreated coffee powder and purified water are mixed at a material-to-liquid ratio of 1:15-1:20 and placed in an ultrasonic extraction device. The mixture is then ultrasonically extracted at a low temperature of 50-60℃ for 30-40 minutes (ultrasonic power 300-400W). The residue is removed by filtration through a 300-mesh filter cloth, and the clear extract is collected. The extract is then transferred to a vacuum concentration device, and the vacuum degree is controlled at 0.07-0.08MPa and the temperature at 45-55℃. The extract is concentrated to a solid content of 30%-40% to obtain coffee concentrate. The concentrate is then refrigerated at a low temperature (4-6℃) for later use to avoid loss of effective components.

[0028] Step 3: Preparation of mixed nutrient solution Add prebiotics, water-soluble dietary fiber, herbal extracts, fast-dissolving auxiliary ingredients, and mild regulating ingredients to purified water in proportion, and stir at 50-55℃ (stirring speed 100-150r / min) to form a uniform nutrient solution; cool the nutrient solution to below 30℃ to avoid high temperature damaging the activity of subsequently added probiotics.

[0029] Step 4: Compound blending Mix the coffee concentrate with the cooled nutrient solution in a certain proportion and stir at 80-100 rpm for 5 minutes until homogeneous. Add 80% of the probiotic microcapsules and stir at a low speed of 30-50 rpm for 5-10 minutes to avoid excessive stirring that could damage the microcapsules. The final result is a homogeneous and stable composite slurry.

[0030] Step 5: Spray granulation The composite slurry is fed into a spray granulator, and the inlet air temperature is controlled at 120-130℃, the outlet air temperature at 50-60℃, and the atomization pressure at 0.3-0.4MPa to produce 80-120 mesh fast-dissolving granules, ensuring uniform particle size and balancing fast dissolution and molding stability.

[0031] Step 6: Low-temperature drying The spray-granulated granules are sent to a low-temperature drying oven and dried at 35-40℃ for 2-3 hours. The moisture content of the finished product is controlled to be ≤3%, which ensures the storage stability of the product and avoids the inactivation of probiotics due to high temperature.

[0032] Step 7: Sieving and secondary mixing The dried granules are sieved through a 100-mesh sieve to remove large particles and fine powder, ensuring granule uniformity. The remaining 20% ​​of probiotic microcapsules are added and mixed for 15-20 minutes using a V-type mixer (mixing speed 20-30 r / min) to ensure that the probiotics are evenly distributed in the granules and improve product quality consistency.

[0033] Step 8: Finished Product Inspection and Packaging The mixed granules were tested for the following parameters: probiotic survival rate (≥90%), solubility (dissolution time in water at 25℃ ≤30 seconds), pH value (5.5-6.5), moisture content (≤3%), and microbial indicators (total bacterial count ≤10). 4 (CFU / g, coliform bacteria ≤30MPN / 100g, pathogenic bacteria not detectable); after passing the test, the product is vacuum-packed with nitrogen (nitrogen purity ≥99.9%) to prevent moisture absorption and oxidation inactivation of probiotics, thus producing a ready-made instant enema health coffee containing probiotics.

[0034] This invention, a probiotic-containing instant enema health coffee, leverages the inherent advantages of low-acid Arabica green beans. By lightly roasting, the content of irritating coffee components is controlled. Combined with pH adjusters and the milder effects of licorice extract, the pH of the enema solution is stabilized at 5.5-6.5, which is highly compatible with the intestinal environment, avoiding mucosal damage and causing no discomfort such as abdominal pain or diarrhea. It is suitable for long-term intestinal health needs.

[0035] The present invention will be further described in detail below with reference to specific embodiments, but the scope of protection of the present invention is not limited to the following embodiments. Example 1

[0036] A type of instant enema-type health coffee containing probiotics and its processing method are as follows: 1. Product Formula (Total weight 10kg): 4.5kg (45%) low-acid Arabica coffee base, 0.7kg (7%) compound probiotics, 3.0kg health-promoting ingredients (0.75kg fructooligosaccharides, 0.75kg galactooligosaccharides, 0.9kg inulin, 0.3kg purslane extract, 0.3kg honeysuckle extract), 1.3kg instant-dissolving auxiliary ingredients (0.2kg sucrose ester, 0.2kg glyceryl monostearate, 0.9kg maltodextrin), and 0.5kg mild regulating ingredients (0.2kg sodium citrate, 0.3kg licorice extract).

[0037] 2. Processing technology: Coffee base pretreatment: Wash and crush coffee beans to 30 mesh, roast at 165℃ for 12 minutes, and cool for later use; Preparation of probiotic microcapsules: Three types of probiotics were activated at 37℃ for 24 hours, mixed in a ratio of 2:1:1, and encapsulation material of maltodextrin: gum arabic: chitosan = 3:2:1 was added. Microcapsules were prepared by spray drying (encapsulation rate 93%). Coffee extraction and concentration: Coffee powder and purified water were mixed at a ratio of 1:18, ultrasonically extracted at 55℃ for 35 minutes, filtered, and concentrated under reduced pressure at 0.075MPa and 50℃ to a solids content of 35%. Preparation of mixed nutrient solution: Dissolve the health-promoting synergistic components, fast-dissolving auxiliary components, and mild regulating components in purified water, stir at 52°C to dissolve, and cool to 28°C; Compound preparation: Mix coffee concentrate with mixed nutrient solution, add 0.56kg of probiotic microcapsules, and stir at a low speed of 40r / min for 8min; Spray granulation: with an inlet air temperature of 125°C, an outlet air temperature of 55°C, and an atomization pressure of 0.35 MPa, particles of approximately 100 mesh are produced. Low-temperature drying: Dry at 38℃ for 2.5 hours, controlling the moisture content to 2.8%; Sieving and secondary mixing: After sieving through a 100-mesh sieve, add 0.14 kg of probiotic microcapsules and mix for 18 min at 25 r / min using a V-type mixer; Packaging: Nitrogen-filled vacuum packaging to obtain the finished product.

[0038] 3. Finished product specifications: Dissolution time in water at 25℃: 25 seconds; pH: 6.0; Probiotic survival rate: 91%; Microbiological indicators: Total bacterial count: 7.8 × 10⁻⁶. 3 CFU / g, coliform count 21MPN / 100g, no pathogenic bacteria detected; no abdominal pain or discomfort during use, long-term use can significantly improve the balance of intestinal flora.

[0039] Comparative Example 1 (Regular Dark Roast Enema Coffee) Made with ordinary Robusta coffee beans, dark roasted (200℃, 20min), containing no probiotics or synergistic health benefits. Processed using high-temperature boiling extraction (95℃, 60min) and ordinary grinding (80 mesh). The finished product dissolves in water at 25℃ in 110 seconds, exhibiting severe clumping; pH 4.6, causing mild abdominal pain after enema; lacking probiotics, it only has a cleansing function, and long-term use may lead to intestinal sensitivity.

[0040] Comparative Example 2 (Instant enema coffee without probiotics) The same formula as in Example 1 was used, but the probiotics were not microencapsulated and were added directly. The survival rate of the probiotics after processing was only 42%, and after a 6-month shelf life, the survival rate dropped to 18%. The probiotics in the enema solution survived for only 25 minutes, which was insufficient to achieve intestinal colonization, resulting in limited health benefits.

[0041] As can be seen from the above examples and comparative examples, the present invention, through product formula optimization and processing technology innovation, is significantly superior to the prior art in terms of mildness, probiotic survival rate, rapid solubility, functional synergy and quality stability.

[0042] The above description has been given for purposes of illustration and description. Furthermore, this description is not intended to limit the embodiments of this disclosure to the forms disclosed herein. Although numerous exemplary aspects and embodiments have been discussed above, those skilled in the art will recognize certain variations, modifications, alterations, additions, and sub-combinations therein.

Claims

1. A type of instant enema health coffee containing probiotics, characterized in that, It consists of the following raw materials by weight percentage: The coffee base contains 40%-50% low-acid Arabica coffee, which is lightly roasted at 160-170℃ for 10-15 minutes, resulting in a roasting degree of 40%-50%. The compound probiotics comprise 5%-8% of the total, wherein the compound probiotics are Bifidobacterium (CGMCC1.396), Lactobacillus plantarum (CGMCC1.557), and Lactobacillus rhamnosus (CGMCC1.3724) in a 2:1:1 ratio, with a total live bacteria count ≥10. 10 CFU / g, and microencapsulated; The health-promoting synergistic ingredients comprise 25%-35%, including prebiotics, water-soluble dietary fiber, and herbal extracts; The instant-dissolving auxiliary ingredients are 10%-15%, including compound emulsifiers and fillers; Mildly regulating ingredients 2%-5%, including pH adjusters and stimulants; The enema solution obtained after brewing the coffee has a pH of 5.5-6.5, dissolves completely in purified water at 25°C within 30 seconds, has a probiotic survival rate of ≥90%, and a probiotic survival rate of ≥85% within the shelf life.

2. The instant enema health coffee containing probiotics according to claim 1, characterized in that: The prebiotics are a 1:1 mixture of fructooligosaccharides and galactooligosaccharides, the water-soluble dietary fiber is inulin, and the herbal extracts are a 2:1 mixture of purslane extract and honeysuckle extract.

3. The instant enema health coffee containing probiotics according to claim 1, characterized in that: The composite emulsifier is a 1:1 mixture of sucrose ester and glyceryl monostearate, the filler is maltodextrin, the pH adjuster is sodium citrate, and the stimulant is licorice extract.

4. A processing method for a probiotic-containing instant enema health coffee according to any one of claims 1-3, characterized in that, Includes the following steps: It contains low-acid Arabica coffee beans, compound probiotics, health-enhancing ingredients, instant-dissolving aids, and mild regulating ingredients; The low-acid Arabica coffee beans are washed, lightly roasted, and crushed to 20-40 mesh. After activating and culturing the compound probiotics, probiotic microcapsules were prepared using an encapsulation material of maltodextrin: gum arabic: chitosan = 3:2:1, with an encapsulation rate of ≥92%. Pretreated coffee powder and purified water are mixed at a ratio of 1:15 to 1:20, and extracted by low-temperature ultrasonic extraction at 50-60℃ for 30-40 minutes. The coffee concentrate with a solid content of 30%-40% is obtained by vacuum concentration. Dissolve the health-promoting synergistic ingredients, fast-dissolving auxiliary ingredients, and mild regulating ingredients in purified water, stir at 50-55℃ to dissolve, and then cool to below 30℃ to form a mixed nutrient solution. The coffee concentrate was mixed with the mixed nutrient solution, and 80% probiotic microcapsules were added and stirred at low speed to obtain a composite slurry. The composite slurry is spray-granulated, with the inlet air temperature controlled at 120-130℃, the outlet air temperature at 50-60℃, and the atomization pressure at 0.3-0.4MPa, to obtain 80-120 mesh fast-dissolving granules. The instant granules are dried at a low temperature of 35-40℃ for 2-3 hours, and the moisture content is controlled to be ≤3%. The dried granules were sieved through a 100-mesh sieve and then mixed with the remaining 20% ​​of probiotic microcapsules for a second time. The mixed particles are tested, and those that pass the test are vacuum-packed with nitrogen to obtain the finished product.

5. The processing method of a probiotic-containing instant enema health coffee according to claim 4, characterized in that: The vacuum degree of the vacuum concentration is 0.07-0.08 MPa, and the temperature is 45-55℃.

6. The processing method of a probiotic-containing instant enema health coffee according to claim 4, characterized in that: The low-speed stirring is performed at a speed of 30-50 r / min to avoid damage to the probiotic microcapsules.

7. The processing method of a probiotic-containing instant enema health coffee according to claim 4, characterized in that: The coffee base contains 1.2%-1.5% caffeine, ≤3% chlorogenic acid, and ≤2% organic acids.

8. The processing method of a probiotic-containing instant enema health coffee according to claim 4, characterized in that: The probiotic activation culture conditions were: constant temperature culture at 37℃ for 24 hours, and the concentration of single-strain seed liquid was ≥10. 8 CFU / mL.

9. The processing method of a probiotic-containing instant enema health coffee according to claim 4, characterized in that: The solution of the health-promoting synergistic ingredients, the instant-dissolving auxiliary ingredients, and the mild regulating ingredients is cooled to below 30°C before being mixed with the coffee concentrate to avoid the inactivation of probiotics due to high temperatures.

10. The processing method of a probiotic-containing instant enema health coffee according to claim 4, characterized in that: The microcapsules have a particle size of 1-10 μm and can slowly release probiotics in the intestinal environment.

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