Gastrodia elata coffee, gastrodia elata ganoderma coffee and preparation method thereof

Abstract

The application discloses a kind of gastrodia elata coffee, gastrodia elata ganoderma coffee and preparation method thereof, belong to food technical field.Gastrodia elata coffee in the application is composed of coffee matrix and gastrodia elata extract;Gastrodia elata extract accounts for 1%~5% of the mass of coffee matrix;Gastrodia elata ganoderma coffee is composed of coffee matrix, gastrodia elata extract and ganoderma extract;Gastrodia elata extract accounts for 1%~5% of the mass of coffee matrix, and ganoderma extract accounts for 0.2%~1% of the mass of gastrodia elata coffee.The above-mentioned gastrodia elata coffee combines the tranquilizing and brain-strengthening effects of gastrodia elata with the refreshing effect of coffee, and the gastrodia elata ganoderma coffee further introduces the effects of enhancing immunity and protecting liver of ganoderma, so that it can relieve nervous tension while refreshing, reduce the potential side effects of pure coffee, and realize the complementary effect of antioxidant performance.Moreover, the compound coffee has a coordinated flavor and an easy-to-accept taste, and the preparation method is simple and easy to operate.Therefore, the compound coffee has a good industrialization application prospect.

Description

Technical Field

[0001] This invention relates to the field of food technology, and more specifically, to a gastrodia elata coffee, a gastrodia elata and ganoderma lucidum coffee, and a method for preparing the same. Background Technology

[0002] Coffee is a beverage made from roasted and ground coffee beans. Roasting coffee beans produces a variety of flavors, resulting in varying degrees of sweetness, acidity, body, and cleanliness. Caffeine, the main component of coffee, is colorless, odorless, slightly bitter, and highly soluble in water, possessing a certain stimulating effect. Therefore, coffee is one of the most popular beverages today. However, excessive consumption of pure coffee, or consumption by sensitive individuals, may lead to over-excitation of the nervous system, palpitations, and impaired sleep quality. Furthermore, its stimulating effect is often temporary, easily followed by fatigue and dependence. To address this issue, there is a need for a product that can both provide a stimulating effect and specifically alleviate or counteract common adverse reactions to coffee, such as palpitations, insomnia, or anxiety.

[0003] Currently known medicinal herbs with sedative and nervous system-regulating properties have significant drawbacks when used in coffee: the central stimulant and sedative effects of caffeine antagonize each other, negating the sleep-aiding effect; some formulations lack scientific basis and even pose safety risks (such as misuse of caffeic acid); the flavor integration of medicinal herbs and coffee is poor, resulting in low taste acceptance; and there is a lack of syndrome differentiation and personalized application, making it difficult to address the conflicting needs of stimulating the mind while alleviating discomfort symptoms such as palpitations, insomnia, or anxiety after drinking coffee. Therefore, it is urgent to explore and screen other promising medicinal herbs to develop novel compositions that can synergistically enhance the effects of coffee while balancing flavor and efficacy, in order to overcome existing technological bottlenecks.

[0004] In view of this, the present invention is proposed. Summary of the Invention

[0005] The purpose of this invention is to provide a Gastrodia elata coffee, a Gastrodia elata and Ganoderma lucidum coffee, and a method for preparing the same. The Gastrodia elata coffee and Gastrodia elata and Ganoderma lucidum coffee obtained by the preparation method provided by this invention retain the aroma and flavor of coffee while incorporating the health benefits of Gastrodia elata and Ganoderma lucidum. They can refresh the mind while relieving nervous tension, achieving a balance between refreshing and calming the mind.

[0006] This invention is implemented as follows: In a first aspect, the present invention provides a Gastrodia elata coffee, which is composed of a coffee base and a Gastrodia elata extract; the Gastrodia elata extract accounts for 1% to 5% of the mass of the coffee base; The total content of gastrodin and p-hydroxybenzyl alcohol in the extract of Gastrodia elata is ≥1.0%, and the content of Gastrodia elata polysaccharide is ≥10%.

[0007] Secondly, the present invention provides a method for preparing the above-mentioned Gastrodia elata coffee, which includes: mixing cold brew coffee powder and medium roast coffee powder in a certain proportion, then adding Gastrodia elata extract, and mixing to obtain Gastrodia elata coffee.

[0008] Thirdly, the present invention provides a Gastrodia elata and Ganoderma lucidum coffee, which is composed of the above-mentioned Gastrodia elata coffee and Ganoderma lucidum extract; the Ganoderma lucidum extract accounts for 0.2% to 1% of the mass of Gastrodia elata coffee; the Ganoderma lucidum extract contains ≥25% Ganoderma lucidum polysaccharides.

[0009] Fourthly, the present invention provides a method for preparing the above-mentioned Gastrodia elata and Ganoderma lucidum coffee, which includes: mixing cold brew coffee powder and medium roast coffee powder in a certain proportion, then adding Gastrodia elata extract and Ganoderma lucidum extract, and mixing to obtain Gastrodia elata and Ganoderma lucidum coffee.

[0010] The present invention has the following beneficial effects: (1) This invention combines a specific combination of coffee matrix with Gastrodia elata and Ganoderma lucidum to obtain a compound coffee that combines the calming and brain-boosting effects of Gastrodia elata with the energizing effect of coffee. The Gastrodia elata and Ganoderma lucidum coffee further introduces the immune-enhancing and liver-protecting effects of Ganoderma lucidum, which can relieve nervous tension while energizing, reduce the potential side effects of pure coffee, and also achieve complementary and synergistic effects of antioxidant properties. (2) The Gastrodia elata coffee and Gastrodia elata Ganoderma lucidum coffee of the present invention are obtained by combining them in a specific ratio. The compound coffee has a harmonious flavor and an easy-to-accept taste. It retains the coffee flavor while having good efficacy. (3) The product obtained by the preparation method of the present invention is in the form of a solid beverage, which has good solubility and is easy to brew, meeting the needs of modern fast-paced life; (4) The Gastrodia elata extract and Ganoderma lucidum extract added in this invention are prepared by a standardized extraction process, with clear content of active ingredients and stable product quality; moreover, the method of preparing compound coffee using Gastrodia elata extract and Ganoderma lucidum extract is simple and easy to implement, so the compound coffee of this invention has good prospects for industrial application. Attached Figure Description

[0011] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0012] Picture 1 The results for DPPH and ABTS radical scavenging rates in Experiment Example 4 are shown. Different lowercase letters indicate significant differences (p < 0.05). Detailed Implementation

[0013] To clarify the objects, technical solutions and advantages of the embodiments of the present invention, the technical solutions in the embodiments of the present invention will be described clearly and completely below. For the embodiments where specific conditions are not specified, the procedures are carried out in accordance with conventional conditions or conditions recommended by the manufacturers. For reagents or instruments where manufacturers are not specified, they are all conventional products that are commercially available.

[0014] In order to improve the side effects of coffee, the inventors tried to mix coffee with medicinal and edible homologous Chinese herbal medicines. Among them, Gastrodia elata ( Gastrodia elata Bl.) is a traditional medicinal and edible homologous Chinese herbal medicine, whose main active components are gastrodin, p-hydroxybenzyl alcohol, gastrodia elata polysaccharide and the like. Modern pharmacological studies have shown that Gastrodia elata has multiple physiological functions such as calming, tranquilizing mind, improving sleep, protecting nerves, enhancing memory, and regulating immunity. While Ganoderma lucidum ( Ganoderma lucidum (Curtis) P. Karst.) is also a precious medicinal and edible homologous fungus, which is rich in active components such as ganoderma polysaccharide and triterpenoids, and has multiple health care effects such as invigorating qi and tranquilizing mind, relieving cough and asthma, enhancing immunity, anti-tumor and protecting liver.

[0015] It is found in the study that, through scientific compatibility of the sedative and brain-tonifying properties of Gastrodia elata and the refreshing effect of coffee, especially by further introducing the healthy qi strengthening and root consolidation efficacy of Ganoderma lucidum, a composite functional coffee product that can refresh the mind, calm the mind and relieve potential side effects of coffee can be formed. However, directly adding Gastrodia elata and Ganoderma lucidum has certain influences on the taste and dissolution of nutrient components. For this, the inventors obtained extracts from the two medicinal and edible homologous Chinese herbal medicines through a specific extraction method, and compounded the extracts with coffee powder.

[0016] In further researches, it is also found that after Gastrodia elata extract, Ganoderma lucidum extract and coffee are combined in different proportions, there are still obvious differences in flavor coordination and efficacy superposition. Therefore, based on the previous researches, the inventors further screened the type and composition of coffee matrix and the adding proportions of Gastrodia elata extract and Ganoderma lucidum extract, and then developed Gastrodia elata coffee and Gastrodia elata-Ganoderma lucidum coffee solid beverage which have both coffee flavor and the health-care functions of Gastrodia elata and Ganoderma lucidum and coordinated taste.

[0017] The Gastrodia elata coffee provided by the present invention consists of a coffee matrix and a Gastrodia elata extract; wherein the Gastrodia elata extract accounts for 1% to 5% of the mass of the coffee matrix; the total content of gastrodin and p-hydroxybenzyl alcohol in the Gastrodia elata extract is ≥1.0%, and the content of Gastrodia elata polysaccharide is ≥10%.

[0018] In some embodiments, the coffee base consists of cold brew coffee powder and medium roast coffee powder. During the research process, the inventors compared different types of coffee, such as cold brew coffee powder, freeze-dried coffee powder, light roast coffee powder, medium roast coffee powder, and dark roast coffee powder. Coffee powders prepared by different processes have different characteristics in flavor and taste, and the combination of cold brew coffee powder and medium roast coffee powder can achieve a more balanced and harmonious taste.

[0019] In some embodiments, the mass ratio of cold brew coffee powder to medium roast coffee powder in the coffee base is 1:9. This ratio allows for the use of cold brew coffee powder to enhance the overall aroma purity and body, while the use of cost-effective medium roast coffee powder as the main component ensures a rich flavor, smooth texture, and optimized cost.

[0020] In some embodiments, the coffee matrix is ​​derived from Yunnan small-bean coffee beans.

[0021] Preferably, the Gastrodia elata extract accounts for 2% of the coffee base mass. Different proportions of Gastrodia elata extract have varying effects on the overall flavor and efficacy of coffee. Comparative studies show that when the Gastrodia elata extract accounts for 2% of the coffee base mass, it not only has a harmonious flavor and full-bodied taste, but also achieves a balance between taste and functionality. If the addition amount is less than 2%, the effective components of Gastrodia elata coffee are insufficient; if it is higher than 2%, although the efficacy is stronger, the taste is unacceptable.

[0022] Correspondingly, the above-mentioned method for preparing Gastrodia elata coffee includes: mixing cold brew coffee powder and medium roast coffee powder in a certain proportion, then adding Gastrodia elata extract, and mixing to obtain Gastrodia elata coffee.

[0023] Specifically, the preparation method of this Gastrodia elata coffee is as follows: S1. Preparation of Gastrodia elata extract The dried Gastrodia elata powder was added to distilled water and extracted in a water bath. After the reaction was complete, the extract was centrifuged and concentrated, frozen overnight, and then freeze-dried under vacuum to obtain the Gastrodia elata extract.

[0024] In some embodiments, the water bath extraction conditions are: extraction at 100°C for 2 h; centrifugation conditions are: rotation speed 8000 r / min, time 10~20 min; concentration temperature is 60°C.

[0025] S2. Coffee Matrix Preparation The coffee base is obtained by mixing cold brew coffee powder and medium roast coffee powder in a certain mass ratio.

[0026] S3. Gastrodia elata and coffee blend Gastrodia elata extract was added to the coffee matrix prepared in S2 to obtain Gastrodia elata coffee.

[0027] Furthermore, the present invention also provides a Gastrodia elata and Ganoderma lucidum coffee, which is composed of coffee matrix, Gastrodia elata extract and Ganoderma lucidum extract, wherein the Gastrodia elata extract accounts for 1% to 5% of the mass of the coffee matrix; the total content of gastrodin and p-hydroxybenzyl alcohol in the Gastrodia elata extract is ≥1.0%, and the content of Gastrodia elata polysaccharide is ≥10%; the Ganoderma lucidum extract accounts for 0.2% to 1% of the mass of the Gastrodia elata coffee; and the content of Ganoderma lucidum polysaccharide in the Ganoderma lucidum extract is ≥25%.

[0028] In some embodiments, Ganoderma lucidum extract accounts for 0.5% of the mass of Gastrodia elata coffee. Different proportions of Ganoderma lucidum extract have varying effects on the overall flavor and efficacy of the coffee. Comparative studies show that when the Ganoderma lucidum extract accounts for 0.5% of the coffee's mass, it achieves a balance between taste and functionality. If the addition amount is below 0.5%, the coffee lacks sufficient active ingredients; if it is above 0.5%, while the efficacy is stronger, the taste is unacceptable.

[0029] Correspondingly, the preparation method of the above-mentioned Gastrodia elata and Ganoderma lucidum coffee includes: mixing cold brew coffee powder and medium roast coffee powder in a certain proportion, then adding Gastrodia elata extract and Ganoderma lucidum extract, and then mixing to obtain Gastrodia elata and Ganoderma lucidum coffee.

[0030] Specifically, the preparation method of the above-mentioned Gastrodia elata and Ganoderma lucidum coffee is as follows: S1. Preparation of Gastrodia elata extract The dried Gastrodia elata powder was added to distilled water and extracted in a water bath. After the reaction was complete, the extract was centrifuged and concentrated, frozen overnight, and then freeze-dried under vacuum to obtain the Gastrodia elata extract.

[0031] In some embodiments, the water bath extraction conditions are: extraction at 100°C for 2 h; centrifugation conditions are: rotation speed 8000 r / min, time 10~20 min; concentration temperature is 60°C.

[0032] S2. Preparation of Ganoderma lucidum extract Ganoderma lucidum fruiting body powder was added to distilled water and extracted in a water bath. After the reaction was complete, the extract was centrifuged for the first time, and the supernatant was concentrated. Then, anhydrous ethanol was added to the concentrate until the ethanol concentration reached 75%. After standing at low temperature, it was centrifuged for the second time. After the ethanol evaporated, the precipitate was redissolved in distilled water, frozen overnight, and then freeze-dried under vacuum to obtain Ganoderma lucidum extract.

[0033] In some embodiments, the conditions for water bath extraction are: extraction at 100°C for 2 h; the conditions for the first and second centrifugations are: rotation speed 8000 r / min, time 10~20 min; and the concentration temperature is 65°C.

[0034] S3. Preparation of Coffee Matrix The coffee base is obtained by mixing cold brew coffee powder and medium roast coffee powder in a certain mass ratio.

[0035] S4. Gastrodia elata and Ganoderma lucidum coffee compound Gastrodia elata extract and Ganoderma lucidum extract were added to the coffee matrix prepared in S3 to obtain Gastrodia elata and Ganoderma lucidum coffee.

[0036] The Gastrodia elata coffee and Gastrodia elata and Ganoderma lucidum coffee prepared by the above methods exhibit excellent flavor profiles. The active ingredients of Gastrodia elata and Ganoderma lucidum blend well with the coffee, resulting in good mixing properties, excellent stability, and a harmonious flavor. In terms of efficacy, the coffee provides a stimulating effect while incorporating the health benefits of Gastrodia elata and Ganoderma lucidum, achieving a balance between stimulating and calming effects. Furthermore, the preparation methods for these two coffees are simple and scientific, thus these two products have promising application prospects.

[0037] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0038] The materials used in the embodiments of the present invention are sourced as follows: dried Gastrodia elata was purchased from Xiaocaoba, Yiliang County, Zhaotong City, Yunnan Province; Ganoderma lucidum is the dried fruiting body of Hu Nong Ganoderma lucidum No. 1; Yunnan small-grain coffee was purchased from Hougu Holdings (Yunnan) Co., Ltd.

[0039] Example 1 This embodiment describes Gastrodia elata coffee and its preparation method. The specific components are as follows: Coffee base: Cold brew coffee powder to medium roast coffee powder in a 1:9 ratio by weight; Gastrodia elata extract: 2% of the coffee matrix by weight. The preparation method of this Gastrodia elata coffee is as follows: (1) Preparation of Gastrodia elata extract 10 g of Gastrodia elata powder was weighed and added to 500 mL of distilled water. Extraction was carried out in a 100℃ water bath for 2 h to fully dissolve the active ingredients, including gastrodin, p-hydroxybenzyl alcohol, and Gastrodia elata polysaccharides. After extraction, the extract was centrifuged at 8000 r / min for 15 min, and concentrated to 50 mL using a rotary evaporator at 60℃. The extract was then frozen at -20℃ overnight and freeze-dried under vacuum for 48 h to obtain the Gastrodia elata extract.

[0040] The contents of gastrodin and p-hydroxybenzyl alcohol were determined by high performance liquid chromatography (HPLC), following the relevant methods in the Pharmacopoeia. The polysaccharide content was determined by the phenol-sulfuric acid method, and the results are shown in Table 1.

[0041] (2) Preparation of coffee matrix The coffee base is obtained by mixing cold brew coffee powder and medium roast coffee powder in a mass ratio of 1:9.

[0042] (3) Gastrodia elata and coffee compound Accurately weigh 2.0 g of the above coffee base and add 2% by weight of Gastrodia elata extract to obtain Gastrodia elata coffee.

[0043] Table 1. Content of active ingredients in Gastrodia elata extract

[0044] Example 2 This embodiment describes Gastrodia elata and Ganoderma lucidum coffee and its preparation method. The specific components are as follows: Example 1 contains Gastrodia elata coffee and Ganoderma lucidum extract. The Ganoderma lucidum extract accounts for 0.5% of the mass of the Gastrodia elata coffee.

[0045] The preparation method of this Gastrodia elata and Ganoderma lucidum coffee is as follows: (1) Preparation of Gastrodia elata extract 10 g of Gastrodia elata powder was weighed and added to 500 mL of distilled water. Extraction was carried out in a 100℃ water bath for 2 h to fully dissolve the active ingredients, including gastrodin, p-hydroxybenzyl alcohol, and Gastrodia elata polysaccharides. After extraction, the extract was centrifuged at 8000 r / min for 15 min, and concentrated to 50 mL using a rotary evaporator at 60℃. The extract was then frozen at -20℃ overnight and freeze-dried under vacuum for 48 h to obtain the Gastrodia elata extract.

[0046] The contents of gastrodin and p-hydroxybenzyl alcohol were determined by high performance liquid chromatography (HPLC) according to the relevant methods in the Chinese Pharmacopoeia. The contents of polysaccharides were determined by the phenol-sulfuric acid method, and the results are shown in Table 1.

[0047] (2) Preparation of Ganoderma lucidum extract 10 g of Ganoderma lucidum fruiting body powder was weighed and extracted with 300 mL of distilled water in a 100℃ water bath for 2 h. The extract was centrifuged at 8000 r / min for 15 min, and the supernatant was collected. The residue was extracted once more, and the supernatants were combined. The combined extract was concentrated to approximately 30 mL using a rotary evaporator at 65℃. 90 mL of anhydrous ethanol was added to the concentrate while stirring until the final ethanol concentration reached 75% (v / v). The mixture was placed in a 4℃ refrigerator and allowed to stand overnight to allow the polysaccharides to precipitate completely. The next day, the mixture was centrifuged at 8000 r / min for 15 min, the precipitate was collected, and the precipitate was placed in a 60℃ water bath to evaporate the residual ethanol. After the ethanol evaporated completely, 30 mL of distilled water was added to redissolve the precipitate, and the mixture was frozen at -20℃ overnight. The precipitate was then freeze-dried under vacuum for 48 h to obtain the Ganoderma lucidum extract. The polysaccharide content was determined using the phenol-sulfuric acid method, and the polysaccharide content in the Ganoderma lucidum extract was 25.35%.

[0048] (3) Preparation of coffee matrix The coffee base is obtained by mixing cold brew coffee powder and medium roast coffee powder in a mass ratio of 1:9.

[0049] (4) Gastrodia elata and Ganoderma lucidum coffee compound Accurately weigh 2.0 g of the above coffee base, add 2% of its mass of Gastrodia elata extract, and then add 0.5% of its total mass of Ganoderma lucidum extract to obtain Gastrodia elata and Ganoderma lucidum coffee.

[0050] Experimental Example 1 This experiment primarily explores the sensory qualities of different coffee bases. To obtain the best flavor base, this experiment selected Yunnan small-bean coffee beans and prepared coffee powder using different processing methods: cold brew (labeled A), freeze drying (labeled B), light roast followed by grinding (labeled C), medium roast followed by grinding (labeled D), and dark roast followed by grinding (labeled E).

[0051] A panel of 10 sensory evaluators conducted a blind taste test on the three types of coffee powder (2.0 g each, brewed with 150 mL of 92℃ hot water). The evaluation criteria included appearance (solubility, clarity, color), aroma (richness, purity), and taste (body, bitterness, acidity).

[0052] The overall evaluation results show that cold brew coffee powder A has a rich aroma and good body, but the bitterness is slightly prominent and the production cost is relatively high; ground coffee powder D has a better flavor, moderate acidity and bitterness, and relatively low cost, but the aroma is slightly weaker when used alone.

[0053] To obtain the optimal flavor base coffee, this experiment explored different combinations and found that the combination of cold brew coffee powder A and ground coffee powder D had better sensory quality compared to other combinations. Further selection of A and D for blending was conducted. Three ratios were chosen: 1:15, 1:9, and 2:8 by weight. The results showed that the 1:15 ratio increased aroma, but not significantly; the 2:8 ratio significantly increased aroma, but also increased bitterness; and the 1:9 ratio increased aroma but the bitterness remained essentially unchanged. Therefore, a 1:9 ratio of A and D by weight was ultimately chosen. This ratio utilizes the cold brew coffee powder (A) to enhance the overall aroma purity and body, while using the cost-effective medium-roast coffee powder (D) as the main component, ensuring a rich flavor, smooth mouthfeel, and optimized cost, making it the ideal base for Gastrodia elata coffee.

[0054] Experimental Example 2 This experiment mainly explores the effects of different proportions of Gastrodia elata extract added. Based on the determined coffee matrix (A:D=1:9), the effect of adding Gastrodia elata extract on the sensory quality of the product was studied.

[0055] Accurately weigh 2.0 g of the above-mentioned blended coffee powder, and add 1%, 2%, 5%, and 10% of Gastrodia elata extract by weight, respectively. After brewing with 150 mL of 92℃ hot water, the samples were evaluated by a sensory evaluation panel. Evaluation indicators included appearance (solubility, clarity, color), aroma (richness, purity), and taste (body, bitterness, acidity, flavor harmony).

[0056] The overall evaluation results showed that the 1% addition group had a dominant coffee flavor, with a weak characteristic flavor of Gastrodia elata and insufficient functional expression. The 2% addition group had a harmonious blend of coffee aroma and Gastrodia elata extract flavor, a full-bodied taste, no obvious negative flavors, and the highest acceptance. The 5% addition group showed a slight increase in Gastrodia elata flavor, with a slight off-flavor, and the coffee flavor was partially masked. The 10% addition group had an overpowering Gastrodia elata flavor, significantly affecting the main coffee flavor and resulting in low acceptance. Based on the sensory evaluation results, the optimal addition ratio of Gastrodia elata extract was determined to be 2% of the coffee matrix mass. This ratio provides the product with a clear functional component while maximizing the pleasant flavor of the final product.

[0057] Experimental Example 3 This experiment mainly explores the effects of different proportions of Ganoderma lucidum extract added. 2.0 g of a blended coffee powder (A:D=1:9) containing 2% Gastrodia elata extract was accurately weighed. 0.2%, 0.5%, 1.0%, and 2.0% of Ganoderma lucidum extract by weight were added respectively. The mixtures were then brewed with 150 mL of 92℃ hot water and evaluated by a sensory evaluation panel. Evaluation criteria included appearance (solubility, clarity, color), aroma (richness, purity), and taste (body, bitterness, acidity, flavor harmony).

[0058] The overall evaluation results showed that the 0.2% addition group had a faint Ganoderma lucidum flavor, but its impact on the overall coffee flavor profile was minimal, failing to effectively reflect the functional characteristics of Ganoderma lucidum. In the 0.5% addition group, the bitterness of the triterpenes in the Ganoderma lucidum extract began to appear, complementing and supporting the flavors of coffee and Gastrodia elata, resulting in a full-bodied taste with no obvious flavor clashes, achieving the highest acceptance rating from the evaluators. In the 1.0% addition group, the characteristic flavor intensity of the Ganoderma lucidum extract increased, and its inherent bitterness became more prominent. In the 2.0% addition group, Ganoderma lucidum brought a significant bitterness, disrupting flavor harmony and reducing acceptance.

[0059] Based on the comprehensive sensory evaluation analysis of the above systems, the optimal addition ratio of Ganoderma lucidum extract was determined to be 0.5% of the mass of Gastrodia elata coffee. This ratio ensures the effective introduction of functional components of Ganoderma lucidum while achieving the best balance and fusion of the flavors of coffee, Gastrodia elata, and Ganoderma lucidum, ultimately resulting in a Gastrodia elata and Ganoderma lucidum coffee solid beverage with a pleasant flavor and clearly defined functions.

[0060] Experiment Example 4 This experiment verifies the antioxidant activity of Gastrodia elata coffee and Gastrodia elata Ganoderma lucidum coffee.

[0061] To further verify the functionality of the products of the present invention, the in vitro antioxidant activity of the Gastrodia elata coffee prepared in Example 1, the Gastrodia elata and Ganoderma lucidum coffee prepared in Example 2, and the pure coffee matrix without any added extracts was evaluated.

[0062] 1. Experimental Methods (1) Sample preparation Weigh 0.1g each of the Gastrodia elata coffee powder from Example 1, the Gastrodia elata and Ganoderma lucidum coffee powder from Example 2, and pure coffee matrix. Add 100 mL of 80℃ hot water to dissolve them completely. After cooling to room temperature, centrifuge at 8000 r / min for 10 minutes and take the supernatant as the sample to be tested.

[0063] (2) Antioxidant activity assay DPPH free radical scavenging: Prepare a 0.1 mM DPPH solution. For sample A1, add 100 µL of DPPH solution to 100 µL of sample A1. For control sample A2, add 100 µL of anhydrous ethanol to 100 µL of sample A2. For blank sample A0, add 100 µL of distilled water to 100 µL of DPPH solution. React in the dark for 30 min, and measure using a microplate reader at 517 nm. The DPPH free radical scavenging rate is calculated using the following formula:

[0064] ABTS free radical scavenging rate: The ABTS free radical scavenging rate of different groups of samples was determined using an ABTS free radical detection kit (Beijing Sangon Biotech) according to the instructions. Before the experiment, the microplate reader was preheated for at least 30 minutes. The absorbance A of the sample, the control absorbance A, and the blank absorbance A were measured at 405 nm. Each experiment was repeated three times, and the average value was taken. The formula for calculating the ABTS free radical scavenging rate is as follows:

[0065] 2. Experimental Results Antioxidant activity results ( Picture 1 The results showed that the DPPH and ABTS free radical scavenging rates of the Gastrodia elata coffee group were 96.2% and 71.94%, respectively, which were significantly higher than those of 89.0% and 62.4% of the pure coffee matrix, indicating that the addition of Gastrodia elata extract significantly improved the antioxidant activity of the coffee matrix.

[0066] The DPPH and ABTS free radical scavenging rates of the Gastrodia elata and Ganoderma lucidum coffee were further increased to 97.0% and 74.4%, respectively, which were significantly better than those of the Gastrodia elata coffee group. This indicates that the combination of Gastrodia elata and Ganoderma lucidum can further enhance antioxidant activity under the high background of coffee matrix, reflecting the complementary and synergistic effect of the two.

[0067] The above results demonstrate that the Gastrodia elata coffee and Gastrodia elata and Ganoderma lucidum coffee solid beverages prepared by this invention not only possess a harmonious flavor but also exhibit excellent antioxidant activity. In particular, the combination of Gastrodia elata and Ganoderma lucidum produces a complementary synergistic effect, significantly enhancing the product's free radical scavenging ability. This is closely related to the active ingredients they contain, such as Gastrodia elata polysaccharides, Gastrodin, Ganoderma lucidum polysaccharides, and triterpenoids. Therefore, the product of this invention can serve as a daily functional beverage with both invigorating and antioxidant health benefits.

[0068] Experimental Example 5 A standardized questionnaire survey was used to evaluate the effects of the Gastrodia elata coffee prepared in Example 1 and the Gastrodia elata and Ganoderma lucidum coffee prepared in Example 2 on subjective energy level (energization) and anxiety (calming) after drinking, and to verify their technical effect of "energizing without anxiety".

[0069] 1. Experimental Methods Healthy adult subjects were randomly divided into a Gastrodia elata coffee group (n=32), a Gastrodia elata and Ganoderma lucidum coffee group (n=36), and corresponding independent control groups (n=32 and 36 respectively). In both the Gastrodia elata and Gastrodia elata coffee groups, five subjective feelings (energy, anxiety, calmness, drowsiness, and palpitations) were assessed using the Visual Analogue Scale (VAS, 0-100) before and 60 minutes after consumption. The control groups received no intervention, and only baseline data for the five feelings were collected. Independent samples t-tests (Welch corrected) were used to compare differences between groups, with a significance level of α=0.05.

[0070] 2. The scores and comparison results of each indicator 60 minutes after drinking are shown in Table 1.

[0071] Table 1. Scores and comparison results of various indicators after drinking two types of Gastrodia elata coffee for 60 minutes.

[0072] Since the indicators tested in this experiment are implicit and may fluctuate over time, in order to eliminate the influence of factors such as the passage of time, environmental changes, or familiarity with the questionnaire, scores were given for both before drinking and without intervention.

[0073] The results showed that: (1) Both Gastrodia elata coffee and Gastrodia elata and Ganoderma lucidum coffee significantly improved energy scores 60 min after drinking (P<0.05 compared with before drinking, P<0.001 compared with the control group), indicating that both have a clear effect of refreshing the mind.

[0074] (2) Sedative effect: The sedative scores of both coffees 60 minutes after drinking were significantly higher than those of their respective control groups (P<0.01), indicating that they can effectively relieve tension and promote calmness.

[0075] (3) Anti-anxiety and palpitation reduction: The anxiety score of the Gastrodia elata and Ganoderma lucidum coffee group was significantly lower than that of the control group (P<0.05), and the palpitation score was also significantly lower than that of the control group (P<0.01); although the Gastrodia elata coffee group did not reach a significant level, the scores were better than those of the control group.

[0076] In summary, both Gastrodia elata coffee and Gastrodia elata and Ganoderma lucidum coffee have a dual regulatory effect of both stimulating and calming the mind: while significantly improving energy, they can enhance tranquility and reduce anxiety and palpitations. Among them, Gastrodia elata and Ganoderma lucidum coffee performs better in improving anxiety and palpitations.

[0077] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A gastrodia elata-based coffee, characterized in that, It is composed of coffee matrix and Gastrodia elata extract; the Gastrodia elata extract accounts for 1% to 5% of the mass of coffee matrix; The total content of gastrodin and p-hydroxybenzyl alcohol in the gastrodia extract is ≥1.0%, and the content of gastrodia polysaccharide is ≥10%.

2. The Gastrodia elata coffee according to claim 1, characterized in that, The coffee base consists of cold brew coffee powder and medium roast coffee powder.

3. The Gastrodia elata coffee according to claim 2, characterized in that, The mass ratio of cold brew coffee powder to medium roast coffee powder in the coffee base is 1:4~15.

4. The Gastrodia elata coffee according to claim 1, characterized in that, The coffee base is derived from Yunnan small-bean coffee beans.

5. The Gastrodia elata coffee according to claim 1, characterized in that, The gastrodia extract accounts for 2% of the coffee matrix mass.

6. The method for preparing Gastrodia elata coffee according to any one of claims 1 to 5, characterized in that, include: Cold brew coffee powder and medium roast coffee powder are mixed in a certain proportion, and then gastrodia elata extract is added. The mixture is then used to obtain the gastrodia elata coffee.

7. The preparation method according to claim 6, characterized in that, The extraction method of the Gastrodia elata extract includes: adding dried Gastrodia elata powder to distilled water for water bath extraction; after sufficient reaction, centrifuging and concentrating the extract; freezing overnight; and then freeze-drying under vacuum to obtain the Gastrodia elata extract. Preferably, the water bath extraction conditions are: extraction at 80~100℃ for 2 h; centrifugation conditions are: rotation speed 7000~9000 r / min, time 10~20 min; and concentration temperature is 60℃.

8. A gastrodia and ganoderma coffee, characterized in that, It is composed of Gastrodia elata coffee and Ganoderma lucidum extract as described in any one of claims 1 to 5; wherein the Ganoderma lucidum extract accounts for 0.2% to 1% of the mass of the Gastrodia elata coffee. The Ganoderma lucidum extract contains ≥25% Ganoderma lucidum polysaccharides.

9. The Gastrodia elata and Ganoderma lucidum coffee according to claim 8, characterized in that, The Ganoderma lucidum extract accounts for 0.5% of the mass of the Gastrodia elata coffee.

10. The method for preparing Gastrodia elata and Ganoderma lucidum coffee as described in claim 8 or 9, characterized in that, include: Cold brew coffee powder and medium roast coffee powder are mixed in a certain proportion, and then gastrodia elata extract and ganoderma lucidum extract are added. After mixing, the gastrodia elata and ganoderma lucidum coffee is obtained. The preparation method of the Ganoderma lucidum extract includes: adding Ganoderma lucidum fruiting body powder to distilled water and extracting it in a water bath; after the reaction is complete, centrifuging the extract for the first time; and concentrating the supernatant obtained. Then anhydrous ethanol was added to the concentrate until the ethanol concentration reached 75%. After standing at low temperature, a second centrifugation was performed. The precipitate was redissolved in distilled water after the ethanol evaporated, and then frozen overnight before being freeze-dried under vacuum to obtain Ganoderma lucidum extract. Preferably, the water bath extraction conditions are: extraction at 80~100℃ for 2 h; the conditions for the first and second centrifugation are: rotation speed 7000~9000 r / min, time 10~20 min; and the concentration temperature is 65℃.

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