41 results about "Coffee bean dust" patented technology

To enhance an effect for keeping warm and prevent oxidation deterioration of coffee, serving delicious coffee, and to save energy, suppressing generation of carbon dioxide, a coffee machine 100 for spraying hot water over powder of coffee beans to extract coffee, in which a coffee machine body 10 includes a nitrogen gas generation unit 30 for generating nitrogen gas, and a nitrogen gas supplying part 31 for supplying the nitrogen gas generated by the nitrogen gas generation unit 30 into a pot 60, and the pot 60 included a pot body 61 made of heat insulating material, a cover part 62 for sealing up the pot body 61 and a heater 72 provided in at least one of the pot body 61 and the cover part 62, for heating at least the pot body 61.

The invention provides a plant fiber cat litter and a preparation method thereof. The plant fiber cat litter is prepared from plant fiber, soybean fiber, corn flour, corn starch, bean fiber, flour, coffee bean powder, natural green tea, food grade guar gum, edible white glue powder, bentonite, zeolite powder and activated carbon, and the cat litter containing the plant fiber is prepared by processing residual plant fiber after leaves, roots, stems and fruits of fruits, vegetables and other plants are extracted and adding auxiliary materials, the production cost is reduced, the cat litter has the natural faint scent of the plants, the residual plant fiber after the leaves, roots, stems and fruits of the fruits, vegetables and other plants are extracted are used as raw materials, the residual parts after fruits and vegetables are eaten are processed, the production cost is reduced, and the waste utilization rate is improved.

The invention discloses a method for extracting caffeol with supercritical carbon dioxide. The method comprises the following steps: (1) crushing coffee bean, and then performing geotrichum candidum fermentation treatment; (2) weighing the fermented coffee bean powder, and performing ultrasonic treatment; (3) performing supercritical CO2 extraction on the coffee bean powder treated in step (2) so as to obtain the caffeol. The invention further provides application of the caffeol extracted with the supercritical carbon dioxide for cigarettes, the caffeol is diluted into a solution of which the mass concentration is 1% by using ethanol of which the mass concentration is 95%, and then, the solution is added to the tobacco shreds of the cigarettes, which accounts for 0.01-0.03% of the weight of the tobacco shreds. The caffeol prepared by the method disclosed by the invention is added to the tobacco shreds to coordinate with the natural aroma of tobacco so as to perform the functions of stimulating the spirits, restoring consciousness and allaying tiredness, and besides, the caffeol can also enrich and cooperate the aroma of the tobacco, and reduce the simulating effect; particularly, a micromolecular organic acid generated by degrading oil and fat ingredients can effectively improve the aroma of the tobacco and can reduce the stimulation.

The invention discloses a fresh ossein condiment and a preparation method thereof. The condiment is prepared from the following raw materials in parts by weight: 200-210 parts of chicken bone meat, 100-110 parts of pig bone meat, 50-55 parts of cattle bone meat, 10-12 parts of scallion, 20-23 parts of ginger, 18-20 parts of garlic, 15-18 parts of inosinic acid, 1-2 parts of guanylic acid, 13-15 parts of methionine, 8-10 parts of glycine, 4-5 parts of a bone breaking agent, 8-10 parts of netmeg, 4-5 parts of clove, 10-12 parts of minced squid meat, 3-4 parts of kelp particles, 5-6 parts of coffee bean powder, 4-5 parts of mung bean juice, 6-7 parts of dry white fungus, 3-4 parts of red bell peppers, 3-5 parts of laver, 8-9 parts of melon juice, 15-18 parts of grapefruit juice, 1-2 parts of lophatherum herb, 1-2 parts of honeysuckle, 0.5-1 part of safflower seed, 1-2 parts of plantain herb, 1-2 parts of rhizoma alismatis leaves, an appropriate amount of water, and 30-40 parts of a nutrient addition agent. The chicken bone meat, the pig bone meat and the cattle bone meat are added to the condiment disclosed by the invention, so that the condiment is rich in nutrition, delicious in taste and novel in technology.

The invention discloses coffee-flavored sweet-potato digestion-promoting biscuit. The coffee-flavored sweet-potato digestion-promoting biscuit is prepared by, by weight, 60-70 parts of wheat flour, 15-25 parts of vegetable oil, 10-20 parts of white spirit soaked mashed sweet potato, 2-4 parts of pistachio nutlet powder, 10-12 parts of white granulated sugar, 1.5-3 parts of milk powder, 1-2 parts of coffee bean powder, 1-1.5 parts of ammonium bicarbonate, 1-1.5 parts of sodium bicarbonate, 0.5-1 part of calcium hydrophosphate, 1-2 parts of edible salt, 0.1-0.2 part of carrageenan, 1-2 parts of potato flour, 1-2 parts of edible Chinese herbal medicine filtrate, 1-2 parts of sealwort powder, 5-7 parts of buckwheat, and the balance water. The coffee-flavored sweet-potato digestion-promoting biscuit is good in taste, fragrant, sweet and palatable and attractive in flavor, and has light white spirit aroma by comprising unique white spirit soaked mashed sweet potato, the mashed sweet potato is conventional coarse grain, compounded with other components and added with other reasonable digestion-promoting Chinese herbal medicine filtrate, the coffee-flavored sweet-potato digestion-promoting biscuit is rich in dietary fibers and other abundant nutrients and has good digestion-promoting dietary-therapy healthcare function.

The invention relates to floral coffee and a production method thereof. The production method of the floral coffee comprises the steps of firstly selecting beans; then baking the beans; cooling to a normal temperature; nourishing the beans; grinding coffee beans into powder; baking flower petals independently; drying the baked flower petals to a caramelization state; cooling; grinding into powder; and mixing the flower petal powder with the coffee bean powder. The floral coffee overcomes the disadvantages that conventional coffee is too bitter, has a single function and is not suitable for habits of Chinese consumers.

The invention discloses pineapple and milk coffee and a preparation method thereof.The pineapple and milk coffee and the preparation method thereof are characterized in that the pineapple and milk coffee comprises 2-14% of pineapple fruit powder, 24-56% of milk powder, 20-44% of coffee powder, 4-20% of glucose, 0-0.3% of citric acid, 0.2-1.0% of soluble soybean polysaccharide, 2.0-4.5% of microcrystalline cellulose and 10-30% of maltodextrin; the preparation method includes the steps that roasted coffee beans are crushed, after granularity of coffee powder is smaller than or equal to 100 meshes, the coffee powder is evenly mixed with the pineapple fruit powder, the milk powder and other formula ingredients, after vacuum drying is conducted, packaging is conducted, and a product is obtained.The pineapple and milk coffee is unique in flavor, moderate in taste, heavy in flavor, high in nutritive value and suitable for being drunk by people of all age groups.

The invention discloses a method for extracting a chlorogenic acid composition and coffee bean oil from coffee beans. The method comprises the steps: (1) crushing or tabletting green coffee beans or baked coffee beans, and then extracting by using butane or petroleum ether to obtain the coffee bean oil; (2) extracting chlorogenic acid by using an organic solvent from the raw material after oil extraction; (3) concentrating a chlorogenic acid extracting solution to be solvent-free, diluting by using water, and then filtering to remove impurities by adopting a ceramic membrane; and (4) removing caffeine from filtrate directly through macroporous adsorption resin, and carrying out nanofiltration and concentration on a desorption solution to obtain a concentrated solution of the chlorogenic acid composition. According to the method disclosed by the invention, the coffee bean oil byproduct is obtained while extracting the chlorogenic acid composition, so that the production cost is reduced, and the product effectiveness is increased; by adopting the combination of ultrafiltration, macroporous resin and a nanofiltration membrane, the effective content of the chlorogenic acid composition product reaches more than 85wt%, the caffeine content is lower than 1wt%, and the chlorogenic acid composition and the coffee bean oil are good in solubility, and clear and transparent after being dissolved in water, and do not have phase change.

The invention discloses a coffee machine. The coffee machine comprises a coffee extraction device, a coffee bean storage device and a coffee bean crushing device. The coffee bean crushing device comprises a fixed base and a containing utensil, and a driving assembly is arranged on the fixed base; the containing utensil is of a hollow cavity structure with one open end and a closed end, and a crushing cutter assembly is arranged at the closed end of the containing utensil. According to the coffee machine, the coffee extraction device, the coffee bean storage device and the coffee bean crushingdevice are independently arranged and do not interfere with one another, the coffee bean storage device is only used for storing coffee beans, the coffee bean crushing device is only used for crushingthe coffee beans, and the coffee extraction device is only used for extracting the coffee powder so that water vapor generated in the coffee extraction process cannot be in direct contact with the coffee beans, the situation that the coffee beans are affected by moist air and the accordingly the quality of the coffee beans is reduced is avoided, and the quality of coffee made through the coffee machine is improved.

The invention belongs to the technical field of chlorogenic acid extraction, and particularly relates to a process for extracting chlorogenic acid from green coffee beans. The process for extracting chlorogenic acid from the green coffee beans comprises the following steps: crushing the green coffee beans; crushing the green coffee bean micro powder; carrying out ball milling on the obtained greencoffee bean wall-broken powder twice; putting the ball-milled wall-broken powder of the green coffee beans into a container; adding water and soaking, adding stabilizers, carrying out ultrasonic treatment, adding bromine ion liquid, adding tween-20, uniformly stirring, carrying out ultrasonic treatment, carrying out suction filtration, adding dipotassium phosphate, stirring until dipotassium phosphate is dissolved, centrifuging, filtering to obtain filtrate, carrying out reduced pressure distillation and concentration on the filtrate, eluting the concentrate, removing impurities, adding ammonium sulfate, extracting, adding activated carbon to remove impurities, carrying out reduced pressure distillation and concentration, extracting a chlorogenic acid crude product, and drying at constanttemperature to obtain a chlorogenic acid finished product. The process for extracting chlorogenic acid from green coffee beans provided by the invention is high in extraction rate, simple in process,low in cost and easy for industrial implementation, and the obtained product is good in quality.

The invention discloses a fire beer capable of being drunk after being heated and iced and a preparation process thereof, and belongs to the field of fire beer brewing. The formula of the fire beer capable of being drunk after being heated and iced is as follows: 200 to 240 kg of light-colored malt, 5 to 6.8 kg of wheat malt, 6 to 10 kg of burnt malt, 28 to 40 kg of crystals, 10 to 20 kg of red malt, 20 to 28 kg of light-colored coffee malt, 2 to 4 kg of coffee malt, 0.8 to 1.2 kg of chocolate malt, 2 to 3 kg of coffee bean powder, 2 to 4 kg of fire beer yeast and 2 to 4 kg of bitter hops. The fire beer produced through special strains and a special fermentation mode is suitable for being drunk at high temperature (the drinking temperature can be increased to 39 DEG C), the flavor, foam and taste of the fire beer are well kept, the fire beer can be drunk in hot or in cold, and the requirements of consumers are improved.

The invention is suitable for the technical field of foods, and provides coffee extract liquor, and a preparation method and beverage thereof. The preparation method of the coffee extract liquor comprises the following steps of taking coffee beans, crushing the taken coffee beans, and performing supercritical carbon dioxide extraction to obtain super critical extracts and coffee bean residues; heating the super critical extracts to 40-70 DEG C, performing oil-and-water separation, taking a lower-layer aqueous phase, and performing refrigeration treatment and centrifugation treatment to removecaffeine so as to obtain fragrance extract liquor; mixing the coffee bean residues with water, performing heat insulating abstraction and filtering treatment to obtain abstraction liquor; and mixing the fragrance extract liquor with the abstraction liquor to obtain the coffee extract liquor. According to the preparation method, the caffeine in the coffee beans can be effectively removed, besides,fragrance components in the coffee beans can be recovered, the finally-prepared coffee extract liquor is refreshing in mouth feel, rich in fragrance and convenient to use, and has good fragrance giving effects.

The invention relates to incense and a preparation method thereof. The incense is formed by wrapping a base material with an incense body. The preparation method includes the steps that multiple types of plant powder is mixed with spice according to a second specific weight ratio, adhesion liquid is added for forming a second incense making raw material, and then the second incense making raw material is applied to the peripheral wall surface of part of or the whole base material in a coating mode for forming the incense body of certain even thickness, wherein the plant powder comprises cottonrose hibiscus, citronella, wormwood and mesona (a kind of spice) at a minimum, and the second specific weight ratio of the cottonrose hibiscus to the citronella to the wormwood to the mesona to coffee bean powder is roughly 1:3:1:1.5:3. The fume generated after the incense is burnt is free of toxic matter, various curative effects are achieved for people after inhaling the fume, the generated incense ash is quite high in heat dissipation speed, the dropped incense ashes can be cooled to the room temperature within extremely short time, and the possibility that a user is scalded is effectively lowered.

The invention is applicable to the technical field of food processing and provides a selenium-enriched herbal coffee biscuit and a preparation method thereof. The selenium-enriched herbal coffee biscuit is prepared from selenium-enriched herbal coffee bean powder, low-gluten flour, eggs, small soda powder, milk, white granulated sugar, butter and salt. According to the biscuit, the selenium-enriched herbal coffee powder is adopted as a raw material to be prepared into the biscuit by means of the reasonable method, and the biscuit contains massive selenium elements in addition to conventional nutrient components, so that the biscuit has a good auxiliary effect on improvement of the immunity of the human body and aging resistance, is regarded as a nutritious healthcare food, and can not onlysupplement trace elements necessary for the human body in time after being eaten for a long time but also strengthen the immunity of the human body to achieve the purposes of natural health preservation and body building. The preparation method is simple, the quality is stable, and the prepared biscuit is crisp and mellow in taste, capable of conforming to national food safety regulations and suitable for large-scale production and has a broad market development prospect.

The invention discloses Qi tonifying and skin moistening soybean-chayote bread and preparation method thereof. The Qi tonifying and skin moistening soybean-chayote bread is prepared from the following raw materials in parts by weight: 1-2 parts of popcorns, 2-3 parts of soybeans, 2-3 parts of coffee beans, 0.5-1 part of rheum officinale, 0.5-1 part of radix puerariae, 0.5-1 part of gynostemma pentaphyllum, 100-110 parts of flour, 20-25 parts of chayote, 0.05-0.06 part of xanthan gum, 1-1.1 part of Arabic gum, 6-7 parts of white granulated sugar, 0.8-0.9 part of edible salt, 1.5-1.7 part of dried yeast, 2-3 parts of waxy corn starch, 2-3 parts of soybean protein, 5-6 parts of shortening, 6-7 parts of eggs, 4-5 parts of whole milk powder, and moderate ascorbic acid solution, raisin fermentation broth, fermented glutinous rice filtered rice which is fermented for 36h, salad oil and water. According to the preparation method, the soybeans and the popcorns are mixed and added into water to prepare pulp and then the pulp is filtered to obtain soybean milk, the coffee beans are smashed to obtain filter liquor, the filter liquor is combined with the soybean milk, the soybeans have the effects of tonifying the qi and moistening the skin, and the coffee beans are stronger in fragrance and better in taste after stir-frying.

The invention discloses a coffee cigarette filter and a preparation method thereof. The coffee cigarette filter is made by adding coffee powder into filter cellulose acetate fiber and comprises, by weight, 2-5 parts of coffee powder and 5-10 parts of cellulose acetate fiber. Under the premise of keeping efficacy of coffee and filter components, the novel cigarette filter having filtering health efficiency, coffee health efficiency and strong coffee fragrance is made by mixing coffee powder obtained by crushing roasted coffee bean, the cellulose acetate fiber for cigarette filters, and the coffee. The coffee cigarette filter prepared by the method enables smoke to be good in taste during smoking, has coffee fragrance, is significantly effective in filtering tar (nicotine) in cigarettes and is convenient to produce.

The invention discloses a novel carbon material based on coffee beans and a method for detecting lead ions and PPi, and belongs to the field of nanoscale carbon material technology and fluorescence detection application thereof. Comprising the following steps: (1) dissolving coffee bean powder and sodium hydroxide in water to obtain a solution A; (2) performing hydrothermal reaction on the solution A at high temperature to obtain a solution B; (3) dialyzing the solution B to obtain a solution C; and (4) filtering and drying the solution C to obtain the CQDs. The carbon quantum dots synthesized through a one-step hydrothermal method serve as the fluorescent probe, the fluorescent probe can detect Pb < 2 + > with high sensitivity through the fluorescence quenching effect, then PPi is detected through the fluorescence recovery phenomenon, and the carbon quantum dots have the advantages of being green and simple in synthesis method, rapid and convenient to detect and accurate in result and have high application value in the field of biomedicine.

The invention discloses a method for efficiently extracting caffeine in coffee deep processing, and the method comprises the following steps: (1) baking coffee beans; (2) carrying out enzymatic conversion reaction; and (3) adding a distillation separator column in supercritical fluid extraction equipment, and obtaining coffee oil, caffeine and caffeine-free or low-caffeine coffee. The invention has the advantages of high efficiency, safety, no toxicity and no additive, the coffee is divided into the coffee oil, the caffeine and the caffeine-free or low-caffeine coffee by supercritical fluid extraction. The method is high in recovery rates of the coffee oil and the caffeine, and the brewing mouthfeel and flavor of the extracted coffee beans / powder are not affected. Therefore, stable coffeeoil, caffeine crude products and low-caffeine / caffeine-free coffee can be produced to be in line with industrial production and application, greatly improving economic value of the coffee.

The invention discloses a preparation method of a herbal coffee beverage, which comprises the following steps: 1) selecting traditional Chinese medicinal materials with the effect of clearing heat and decreasing internal heat, filling the traditional Chinese medicinal materials with coffee bean powder and tea leaves in an Italian coffee machine, performing high-pressure steam extraction, and collecting an extraction concentrated solution; and 2) adding the extracted concentrated solution into hot water or milk to prepare American coffee or latte. A large number of traditional Chinese medicinal materials capable of clearing heat and decreasing internal heat are selected and matched with coffee for use, so that internal heat caused when consumers drink the coffee is reduced; more importantly, bitter taste of the coffee is weakened; fragrance and mellowness of the coffee are improved; sweet feeling is richer and not abrupt; the coffee is smooth in throat and free of irritation when being drunk; the whole taste is mellow, full and soft; and the coffee quality is obviously improved.

The invention discloses coffee-flavored syrup and a preparation method thereof. The preparation method comprises the following steps: step 1, crushing 20-40 parts by mass of coffee beans into coffee powder with a particle size is not less than 60 meshes; dispersing 0.5-5 parts by mass of polyglycerol fatty acid ester into 30-80 parts by mass of water to form dispersion liquid, and performing heating to 80-100 DEG C; pouring the coffee powder into the dispersion liquid, carrying out ultrasonic extraction for 10-20 minutes, and concentrating the extracting solution subjected to centrifugal residue removal by using a flash evaporation method to obtain a coffee extracting solution; and step 2, uniformly mixing 20-40 parts by mass of the coffee extracting solution, 50-70 parts by mass of high fructose corn syrup, 10-20 parts by mass of cane sugar and 0.01-1.0 part by mass of potassium sorbate to obtain the coffee-flavored syrup. Various coffee flavor substances in coffee powder are effectively extracted and concentrated by using the aqueous dispersion of polyglycerol fatty acid ester with a wide HLB value to obtain the coffee extracting solution, so that the coffee flavor syrup preparedfrom the extracting solution is good in taste and rich in flavor, can be widely applied to foods and beverages, and improves the natural feeling and quality of products.

Cashew contains multiple nutrition ingredients and is a good natural health care fruit; consumption of coffee is rapidly expanded in China, and the coffee is a fashionable beverage and goes into thousands of households; and at present, the no product which is processed by the cashew and the coffee, is nutritional and is reasonably collocated in taste is found on the market. The invention provides a processing method of the coffee cashew, belonging to the field of food processing, and aiming at combining the coffee with the cashew together and providing a fashionable, nutritional and health care food and a processing method thereof, so as to increase colours and varieties of food and enrich life of people. The processing method disclosed by the invention is characterized in that corresponding variety or grade raw materials are selected according to taste requirements, cashew kernel is soaked for no less than 10 minutes with salt solution with the concentration of 20-30%, then the cashew kernel is fished and drained; baked and fried coffee bean is smashed into fine powder with particle size of being no less than 50 meshes; and then the cashew kernel is fried to golden yellow with small fire and edible vegetable oil, the cashew kernel is added into an oil removing machine to remove oil, and baked and fried coffee powder is uniformly wrapped after the oil is removed.

The invention discloses a non-abrasive coffee bean comminuter. The non-abrasive coffee bean comminuter comprises a conveying channel, a feed opening, a refrigeration system, a comminuting system and a separation screening system, wherein the refrigeration system is used for performing low temperature pretreatment on coffee beans; the comminuting system comprises an air flow blowing device communicated with the conveying channel, and a comminuting component which is arranged in the conveying channel, is positioned on the lower part of the air flow blowing device and is positioned in the center of the conveying channel; the coffee beans in the conveying channel bump to a windward side of the comminuting component along with the air flow and are comminuted into coffee granules or coffee powder which continuously flows to the lower part through a gap between the conveying channel and the comminuting component; and the separation screening system is used for classifying and collecting the coffee granules or the coffee powder. The non-abrasive coffee bean comminuter comminutes the coffee beans in a non-mechanical extrusion and friction mode, and can reduce the friction between the coffee beans and a metal part to avoid pollutions caused by metal scraps; besides, the coffee powder processed by the non-abrasive coffee bean comminuter can better keep the fragrance of the coffee beans.

The invention discloses an adjustable bean-grinding coffee machine. The adjustable bean-grinding coffee machine comprises a machine body with a discharging container in the inside, a grinding device provided with a feeding port above the machine body and used for stirring, and a control circuit for controlling grinding and arranged in the grinding device, wherein the grinding device comprises a feeding container, a stirring knife and a power discharging channel. The adjustable bean-grinding coffee machine is characterized in that the power discharging channel is further movably connected with a closing door for closing the power discharging channel, the area of the closing door corresponds to an opening of the power discharging channel; and the control circuit is provided with a circuit module for controlling the closing door to be opened or closed. The adjustable bean-grinding coffee machine is rich in functions (namely different coffee bean power can be grinded), high in grinding reliability, easy to wash, simple in structure and convenient to use.

The invention relates to a preparation method of a coffee aroma style coating thick paste sheet. The method comprises the following steps of: soaking plant fibers in warm water, then carrying out enzyme treatment, dehydrating and drying, and carrying out mechanical defibering; crushing baked coffee beans into coffee powder; uniformly mixing the defibered plant fibers with the coffee powder, and then laying the mixture on a forming net to form a fiber thin layer; spraying an aqueous solution of an adhesive on the surface of the fiber thin layer, and drying to obtain a substrate; uniformly stirring edible spices, a smoke-producing agent and the coffee powder to form a base material; putting the substrate on a stainless steel belt, uniformly smearing the base material, then carrying out primary drying on the substrate by using hot steam, demolding and turning over the substrate subjected to primary drying, uniformly smearing the base material on one surface, which is not smeared with thebase material, of the substrate, and then carrying out secondary drying to obtain the coated thick paste sheet. Smoke generated after the sheet is heated does not generate nicotine and other addicts harmful to health, the smoke amount is large, the aerial fog amount is stable, and the smoking sensory comfort is good.

Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans which is combined with a whole hemp powder or CBD. Methods for processing green coffee beans include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. A similar method is used to prepare a whole hemp powder, which may then be combined with the whole green coffee bean powder.

The invention relates to a yellow nectar treatment method of coffee beans. Yellow nectar small-grain coffee beans are prepared by taking fresh coffee fruits as raw materials, washing, peeling and airing for two times and storing for a period of time, and airing for the third time. The yellow nectar treatment method has the beneficial effects that the yellow nectar small-grain coffee beans have a golden yellow surface and are oily and sweet; the yellow nectar small-grain coffee beans have a rich nectar flavor. According to the yellow nectar treatment method of the coffee beans, water washing is not needed in a peeling process and the problem that components in the small-grain coffee beans are dissolved into water and are lost in a water washing machining process is avoided; the treatment method only needs water in a process of washing and sorting the fresh fruits before peeling, and the use amount of the water is relatively less so that the production cost is reduced; and the drying time of the yellow nectar treatment method disclosed by the invention is relatively short and the efficiency is high.

The invention relates to a plant-based functional fermented coffee beverage and a preparation process thereof, and the preparation process comprises the following steps: S1, adding lactobacillus plantarum into oat pulp for fermentation to obtain oat fermentation liquor; s2, crushing coffee beans, performing hot-dipping extraction, and filtering to obtain a coffee extracting solution; s3, dissolving the oat fermentation liquor prepared in the step S1 and the coffee extracting solution prepared in the step S2 in water, uniformly mixing, adding fructo-oligosaccharide, and then fixing the volume; and S4, adding essence and a sweetening agent for flavoring, homogenizing, and filling, so as to obtain the plant-based functional fermented coffee beverage. Compared with the prior art, the plant-based functional fermented coffee beverage prepared by the method has the effects of regulating intestinal flora structures, enhancing local and systemic immune functions of intestinal mucosa and the like, and meanwhile, the beverage product has functionality and good taste and mouthfeel by adding the essence and the sweetening agent, so that the requirements of new-generation consumers are better met.

The present invention relates to a method of manufacturing a sheet kimchi having a spicy taste, the method including separating chinese cabbage into sheets to prepare sheets of chinese cabbage leaves, pickling the sheets of the chinese cabbage leaves with a brine pickling solution, applying a kimchi seasoning, which includes a red pepper powder, an anchovy sauce, a sauced shrimp, minced garlic, ginger, starch syrup, L-monosodium glutamate, a roasted coffee bean powder, and a fruit extract of pepper, on the sheets of the chinese cabbage leaves and sequentially stacking and packing the sheets of the chinese cabbage leaves. According to the present invention, since the roasted coffee bean powder and the fruit extract of the pepper are included in the kimchi seasoning, a spicy taste of the kimchi is increased, and a decrease in spicy taste is suppressed even when the kimchi is stored for a long time.

The invention discloses a preparation method of digestion-free coffee protein from soybean protein isolate or high-temperature and low-temperature soybean meal and coffee bean powder as raw materials, and belongs to the field of new biological food. A digestion-free coffee protein product is produced from the soybean protein isolate or the high-temperature and low-temperature soybean meal and coffee bean powder as raw materials through enzymolysis. The digestion-free protein refers to protein with the molecular weight of 500 Da, compound amino acid with the average molecular weight of 120 Da and micromolecular dipeptide and tripeptide with the molecular weight of 180-500 Da are provided, and the digestion-free protein product containing coffee is provided in the market.

To provide an agent for imparting a coffee flavor with characteristic coffee fragrance, in particular, rich voluminousness in the middle to last notes of the fragrance and also to provide a food or beverage having a coffee flavor well-balanced with the top note of the fragrance. This problem can be solved by: a powdery or granular coffee flavor-imparting agent characterized by comprising a water-insoluble finely ground roasted coffee bean powder having a median diameter of from 10+ / -5 to 30+ / -5 [mu]m and coffee oil at a ratio by mass of from 99:1 to 90:10; and a food or beverage having a coffee flavor which contains the coffee flavor-imparting agent.