阅读说明：本技术 一种无糖咖啡功能食品及其制备方法 (Sugar-free coffee functional food and preparation method thereof ) 是由 不公告发明人 于 2018-08-23 设计创作，主要内容包括：本技术方案提供了一种具有缓解疲劳及醒脑提神的无糖咖啡功能食品,主要原料为咖啡、中药提取物、富锗矿泉水、糖醇等,该无糖咖啡功能食品是通过提取、浓缩、混合、真空熬制、冷却调和、拉条和塑压成型工艺制备而成。缓解疲劳及醒脑提神功能显著。(The technical scheme provides a sugar-free coffee functional food with the functions of relieving fatigue and refreshing, which is prepared from coffee, traditional Chinese medicine extracts, germanium-enriched mineral water, sugar alcohol and the like as main raw materials by the processes of extraction, concentration, mixing, vacuum decoction, cooling and blending, bracing and plastic compression molding. Has obvious functions of relieving fatigue, restoring consciousness and refreshing.)

1. A sugar-free coffee functional food and a preparation method thereof are characterized in that the functional food is prepared from the following raw materials in parts by weight: 5-40 parts of coffee, 67-202 parts of isomaltitol, 0.1-0.3 part of menthol, 230 parts of germanium-enriched mineral water and 700 parts of coffee; the preparation method comprises the following steps:

taking isomaltitol, coffee and germanium-rich mineral water according to the raw material proportion, placing the isomaltitol, the coffee and the germanium-rich mineral water in a stirring pot, heating the mixture to 105 ℃ plus 115 ℃, stirring the mixture for 5 to 45 minutes, filtering the mixture by a 60 to 100-mesh screen, removing water by vacuum decompression until the water content is less than 1 percent, slightly cooling the mixture to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing the blank, controlling the temperature of a heat-preservation roller bed to be 85 to 95 ℃, drawing the blank at the rotating speed of 800 plus 1200 turns/minute of the drawing machine, performing punch forming, forming at the rotating speed of 1000 plus 1400 plus turns/minute of a forming machine, and performing plastic compression forming at 0.05 to 0.1 g/grain or 0.1 to 3.5 g/grain to obtain the sugar-free coffee functional food which simultaneously contains coffee, germanium and isomaltitol and has the.

2. A sugar-free coffee functional food and a preparation method thereof are characterized in that the functional food is prepared from the following raw materials in parts by weight: 5-40 parts of coffee, 67-202 parts of isomalt, 0.1-0.3 part of menthol; the preparation method comprises the following steps:

taking isomaltitol and coffee according to the raw material ratio, placing the isomaltitol and the coffee in a stirring pot, adding a proper amount of water, heating to 105 ℃ plus materials, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum and reduced pressure until the water content is less than 1%, slightly cooling to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, drawing strip machine rotating speed of 800 plus materials and 1200 turns/minute, punch forming, forming machine rotating speed of 1000 plus materials and 1400 turns/minute, and plastic-pressing and forming 0.05-0.1 g/grain or 0.1-3.5 g/grain to obtain the sugar-free coffee functional food, wherein the sugar content is not higher than 0.5%, and the sugar-free coffee functional.

3. A sugar-free coffee functional food contains coffee and isomalt.

4. The sugar-free coffee functional food and the preparation method thereof according to claim 1 and claim 2, characterized in that isomalt in the raw material can be replaced by isomalt, and can be replaced by one or more of isomalt, isomaltulose, maltitol, sorbitol, xylitol, isomalt oligosaccharide and erythritol.

5. The sugar-free coffee functional food and the preparation method thereof according to claim 1 and claim 2, characterized in that the functional food has the functions of refreshing brain and relieving physical fatigue.

6. The sugar-free coffee functional food is characterized by comprising the following raw materials in parts by weight: 5-40 parts of coffee, 7-21 parts of traditional Chinese medicine extract, 67-202 parts of isomaltitol, 0.1-0.3 part of menthol, 235-750 parts of germanium-enriched mineral water; wherein the traditional Chinese medicine extract comprises at least one of the following raw materials: honeysuckle, momordica grosvenori, wolfberry, kudzu vine root, green tea, chrysanthemum, cassia seed, prepared rehmannia root, dodder, glossy privet fruit, sea buckthorn, cowberry fruit, blueberry, grape seed, scaphium scaphigerum, loquat, Chinese olive, dwarf lilyturf tuber, radix rehmanniae, platycodon root, unibract fritillary bulb, thunberg fritillary bulb, platycodon root and figwort root.

7. A sugar-free coffee functional food is characterized by comprising coffee, germanium, menthol and isomalt.

8. The preparation method of the sugar-free coffee functional food is characterized in that germanium-enriched mineral water is adopted as a solvent or a processing aid, and the germanium-enriched mineral water mainly comprises the following water components: 25-120mg/L of metasilicic acid, 0.003-0.01mg/L of germanium, 0.2-0.6mg/L of strontium, 0.0001-0.0002mg/L of zinc, 0.0001-0.001mg/L of selenium, 0.0001-0.002mg/L of molybdenum, 0.2-0.9mg/L of lithium, 0.0005-0.08mg/L of bromine, 0.002-0.02mg/L of nickel and 0.01-0.1mg/L of manganese.

9. A preparation method of sugar-free coffee functional food composed of coffee, germanium, menthol and isomaltitol, the raw material composition is 5-40 parts by weight of isomaltitol 67-202 parts by weight of menthol 0.1-0.3 part by weight of germanium-enriched mineral water 230-: 25-120mg/L of metasilicic acid, 0.003-0.01mg/L of germanium, 0.2-0.6mg/L of strontium, 0.0001-0.0002mg/L of zinc, 0.0001-0.001mg/L of selenium, 0.0001-0.002mg/L of molybdenum, 0.2-0.9mg/L of lithium, 0.0005-0.08mg/L of bromine, 0.002-0.02mg/L of nickel and 0.01-0.1mg/L of manganese; the preparation method comprises the following steps: taking isomaltitol, coffee and germanium-rich mineral water according to the raw material proportion, placing the isomaltitol, the coffee and the germanium-rich mineral water in a stirring pot, heating the mixture to 105 ℃ for 115 ℃, stirring the mixture for 5 to 45 minutes, filtering the mixture by a 60 to 100-mesh screen, removing water under vacuum and reduced pressure until the water content is less than 1 percent, slightly cooling the mixture to obtain a blank, adopting a multifunctional heat-preservation bar drawing machine, homogenizing the mixture, controlling the temperature of a heat-preservation roller bed to be 85 to 95 ℃, drawing the mixture into strips, drawing the strips at the rotating speed of 800 ℃ for 1200 r/min, performing punch forming, forming at the rotating speed of 1000 r/min by a forming machine, and performing plastic compression forming at the speed of 0.05 to 0.1 g/grain or 0.1 to 3.5 g/grain to obtain the sugar-.

Technical Field

The invention belongs to the technical field of medical health, and particularly relates to a functional food for relieving fatigue and refreshing and a preparation method thereof.

Background

The modern medicine considers that fatigue is caused by overuse of the organism (overuse) and the state of reduced function and body discomfort occurs, the main expression is fatigue drowsiness, accompanying symptoms such as dizziness, amnesia, decreased sleep quality, the generation of fatigue is closely related to factors such as energy substance consumption, metabolite accumulation, internal environment stability disorder, free radical influence, the fatigue is divided into two major categories of physiological and pathological, the fatigue after activity is a normal phenomenon, the physiological fatigue also includes physical fatigue, mental fatigue and mixed fatigue 4, the physical fatigue is also called kinetic fatigue, the phenomenon that the organism physiological process can not continue to have the function at a specific level and (or) the organism motion capability can not maintain the predetermined motion intensity caused by the body motion itself, the traditional Chinese medicine has the functions of tonifying qi, invigorating qi, supplementing, strengthening the spleen, regulating qi, supplementing qi, strengthening the blood, nourishing, and harmonizing the stomach, and the health care food can be supplemented by ginseng, ginseng stem and leaf, ginseng bud, American ginseng.

Mineral water is water containing dissolved mineral substances or more gases, nine limit indexes specified in national standards comprise lithium, strontium, zinc, selenium, bromide, iodide, metasilicic acid, free carbon dioxide and soluble total solids, one or more of the mineral water has to meet the requirements of the limit indexes, and the required contents are (unit: mg/L): lithium, strontium, zinc and iodide are all more than or equal to 0.2, selenium is more than or equal to 0.01, bromide is more than or equal to 1.0, metasilicic acid is more than or equal to 25, free carbon dioxide is more than or equal to 250, and total soluble solid is more than or equal to 1000. Most of mineral water on the market belongs to strontium (Sr) type and metasilicic acid type, and also has other mineral water components. The mineral water rich in germanium is few in resources at present, and germanium is a rare element and exists in the forms of organic germanium and inorganic germanium in the nature. Since the discovery of germanium, it has been used in the manufacturing industry. Until recently, scientists discovered that germanium not only has the function of a semiconductor, but also has many medical and health-care effects. Moreover, the effects beneficial to the human body can save the life of people. The main effects of germanium in human body include enhancing and regulating immunity, resisting mutation, and preventing and resisting cancer. Resisting free radical, resisting oxidation, delaying aging, preventing and treating senile dementia, improving vitality, caring skin, and reducing weight. Improving microcirculation, regulating functions of nervous system and endocrine system, preventing and treating arteriosclerosis, and relieving hypertension, hyperglycemia and hyperlipidemia and diabetes symptoms. Diminishing inflammation, relieving pain, treating osteoporosis, eliminating limbs anesthesia, etc. Therefore, germanium has the reputation of 'saving life germanium in the twenty-first century', the person who can be called 'germanium' gets healthy, and the germanium finally uncovers mysterious veil, which enters the life of people.

Isomaltulose, also known as palatinose, is present in natural honey in small amounts, is an isomer of sucrose, and has physical properties and mouthfeel similar to sucrose. Since it releases monosaccharide at a slower rate than sucrose in blood after being consumed by human body and does not stimulate insulin secretion, it is useful for the prevention and treatment of diabetes and can prevent excessive accumulation of fat, and isomaltulose has effects of not causing caries and improving intestinal flora. Therefore, more and more people are beginning to pay attention to isomaltulose. Under the catalysis of skeleton nickel, isomaltulose is hydrogenated to produce isomaltitol at 120-130 deg.c and 11MPa through introducing hydrogen. Isomalt is a substitute for granulated sugar and can be used wherever granulated sugar is used in the manufacture of food products. It is a pure product with sweetness; its solution enthalpy is very low. The sweetness is relatively low compared to sucrose; it can provide a substantial volume and be a structural carrier for food; it has a high chemical and biochemical stability and the products produced using isomalt differ only very slightly from the appearance to the taste of the products known to date. As a raw material for food producers, there are advantages in that the isomalt product can be transported, stored and dispensed in a ready-to-use form during the production process, the isomalt-related product can be produced using existing production equipment, without requiring additional equipment adjustments; can be well refined and ground into fine powder, dissolved, heated or dissolved isomalt; under appropriate conditions, isomalt can be kept in a stable solid molten state and then recrystallized. Isomalt is advantageous from a consumer point of view in that it can be suitable for use in diabetic patients, it is not cariogenic, only about 50% of the isomalt is converted into energy.

A sugar-free food is a sweet food generally containing no sucrose (cane sugar and beet sugar), glucose, maltose, fructose, or the like. According to the regulation of Chinese national standard "Label convention for prepackaged special meal food", the "sugar-free" requirement means that the sugar content of each 100 g or 100 ml of solid or liquid food is not higher than 0.5% (namely 0.5 g). According to the general concept of european countries, sugar-free food products cannot contain sucrose and sugars from starch hydrolysates, including glucose, maltose, fructose, starch syrup, glucose-fructose syrup, etc. However, it is necessary to contain a substitute for sugar, and sugar alcohol, oligosaccharide or other sweetener which does not raise blood sugar level is generally used.

Through patent and published literature search, no report related to germanium-containing sugar-free food is found, no report related to buccal tablet sugar-free food with coffee taking isomaltitol as a carrier is found, and no report related to sugar-free coffee functional food simultaneously containing coffee, germanium, menthol and isomaltitol is found.

Disclosure of Invention

The technical scheme aims to overcome the defects of the background technology and provide the sugar-free coffee functional food and the preparation method thereof.

The technical scheme is realized by adopting the following technical scheme:

a sugar-free coffee functional food and a preparation method thereof, the raw materials and the parts by weight are as follows: 5-40 parts of coffee, 67-202 parts of isomaltitol, 0.1-0.3 part of menthol, 230 parts of germanium-enriched mineral water and 700 parts of coffee; the preparation method comprises the following steps: taking isomaltitol, coffee and germanium-rich mineral water according to the raw material proportion, placing the isomaltitol, the coffee and the germanium-rich mineral water in a stirring pot, heating the mixture to 105 ℃ plus 115 ℃, stirring the mixture for 5 to 45 minutes, filtering the mixture by a 60 to 100-mesh screen, removing water by vacuum decompression until the water content is less than 1 percent, slightly cooling the mixture to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing the blank, controlling the temperature of a heat-preservation roller bed to be 85 to 95 ℃, drawing the blank at the rotating speed of 800 plus 1200 turns/minute of the drawing machine, performing punch forming, forming at the rotating speed of 1000 plus 1400 plus turns/minute of a forming machine, and performing plastic compression forming at 0.05 to 0.1 g/grain or 0.1 to 3.5 g/grain to obtain the sugar-free coffee functional food which simultaneously contains coffee, germanium and isomaltitol and has the.

A sugar-free coffee functional food and a preparation method thereof, the sugar-free coffee functional food comprises the following raw materials in parts by weight: 5-40 parts of coffee, 67-202 parts of isomaltitol, 0.1-0.3 part of menthol, 230 parts of germanium-enriched mineral water and 700 parts of coffee; the preparation method comprises the following steps: taking isomaltitol, coffee and germanium-rich mineral water according to the raw material proportion, placing the isomaltitol, the coffee and the germanium-rich mineral water in a stirring pot, heating the mixture to 105 ℃ plus 115 ℃, stirring the mixture for 5 to 45 minutes, filtering the mixture by a 60 to 100-mesh screen, removing water by vacuum decompression until the water content is less than 1 percent, slightly cooling the mixture to obtain a blank, adopting a multifunctional heat-preservation bar drawing machine, homogenizing the blank, controlling the temperature of a heat-preservation roller bed to be 85 to 95 ℃, drawing the blank into strips, drawing the strip into strips at the rotating speed of 800 plus 1200 turns/minute, performing punch forming, forming at the rotating speed of 1000 plus 1400 turns/minute by a forming machine, and performing plastic compression forming on the blank into 0.05 to 0.1 g/grain or 0.1 to 3.5 g/grain to obtain the sugar-free coffee functional.

A sugar-free coffee functional food and a preparation method thereof are disclosed: the raw material composition and the weight portion are 5 to 40 portions of coffee, 67 to 202 portions of isomaltitol, 0.1 to 0.3 portion of menthol, 230 portions of germanium-enriched mineral water and 700 portions of coffee; the preparation method comprises the following steps: taking isomaltitol, coffee and germanium-rich mineral water according to the raw material proportion, placing the isomaltitol, the coffee and the germanium-rich mineral water in a stirring pot, heating the mixture to 105 ℃ for 115 ℃, stirring the mixture for 5 to 45 minutes, filtering the mixture by a 60 to 100-mesh screen, removing water by vacuum decompression until the water content is less than 1 percent, slightly cooling the mixture to obtain a blank, adopting a multifunctional heat-preservation bar drawing machine, homogenizing the blank, controlling the temperature of a heat-preservation roller bed to be 85 to 95 ℃, drawing the blank at the rotating speed of 800 ℃ for 1200 ℃ for/minute, performing punch forming, forming at the rotating speed of 1000 ℃ for 1400 ℃ for/minute, and performing plastic compression forming at 0.05 to 0.1 g/grain or 0.1 to 3.5 g/grain to obtain the sugar-free coffee functional food One or more of isomaltooligosaccharide and erythritol. The functional food is also characterized by having the functions of refreshing and relieving body fatigue.

A sugar-free coffee functional food and a preparation method thereof, the raw materials and the parts by weight are as follows: 5-40 parts of coffee, 67-202 parts of isomalt, 0.1-0.3 part of menthol; the preparation method comprises the following steps: taking isomaltitol and coffee according to the raw material ratio, placing the isomaltitol and the coffee in a stirring pot, adding a proper amount of water, heating to 105 ℃ plus materials, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum and reduced pressure until the water content is less than 1%, slightly cooling to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, drawing strip machine rotating speed of 800 plus materials and 1200 turns/minute, punch forming, forming machine rotating speed of 1000 plus materials and 1400 turns/minute, and plastic-pressing and forming 0.05-0.1 g/grain or 0.1-3.5 g/grain to obtain the sugar-free coffee functional food, wherein the sugar content is not higher than 0.5%, and the sugar-free coffee functional. The method is characterized in that the isomaltulose alcohol in the raw material can be replaced by isomaltulose, or one or more of isomaltulose alcohol, isomaltulose, maltitol, sorbitol, xylitol, oligomeric isomaltitol and erythritol. The functional food is also characterized by having the functions of refreshing and relieving body fatigue.

A sugar-free coffee functional food contains coffee and isomalt.

A sugar-free coffee functional food and a preparation method thereof, the raw materials and the parts by weight are as follows: 5-40 parts of coffee, 7-21 parts of traditional Chinese medicine extract, 67-202 parts of isomaltitol, 0.1-0.3 part of menthol, 235-750 parts of germanium-enriched mineral water; wherein the traditional Chinese medicine extract comprises at least one of the following raw materials: honeysuckle, momordica grosvenori, wolfberry, kudzu vine root, green tea, chrysanthemum, cassia seed, prepared rehmannia root, dodder, glossy privet fruit, sea buckthorn, cowberry fruit, blueberry, grape seed, scaphium scaphigerum, loquat, Chinese olive, dwarf lilyturf tuber, radix rehmanniae, platycodon root, unibract fritillary bulb, thunberg fritillary bulb, platycodon root and figwort root.

A sugar-free coffee functional food is characterized by comprising coffee, germanium, menthol and isomalt.

The preparation method of the sugar-free coffee functional food is characterized in that germanium-enriched mineral water is adopted as a solvent or a processing aid, and the germanium-enriched mineral water mainly comprises the following water components: 25-120mg/L of metasilicic acid, 0.003-0.01mg/L of germanium, 0.2-0.6mg/L of strontium, 0.0001-0.0002mg/L of zinc, 0.0001-0.001mg/L of selenium, 0.0001-0.002mg/L of molybdenum, 0.2-0.9mg/L of lithium, 0.0005-0.08mg/L of bromine, 0.002-0.02mg/L of nickel and 0.01-0.1mg/L of manganese.

A preparation method of sugar-free coffee functional food composed of coffee, germanium, menthol and isomaltitol, the raw material composition is 5-40 parts by weight of isomaltitol 67-202 parts by weight of menthol 0.1-0.3 part by weight of germanium-enriched mineral water 230-: 25-120mg/L of metasilicic acid, 0.003-0.01mg/L of germanium, 0.2-0.6mg/L of strontium, 0.0001-0.0002mg/L of zinc, 0.0001-0.001mg/L of selenium, 0.0001-0.002mg/L of molybdenum, 0.2-0.9mg/L of lithium, 0.0005-0.08mg/L of bromine, 0.002-0.02mg/L of nickel and 0.01-0.1mg/L of manganese; the preparation method comprises the following steps: taking isomaltitol, coffee and germanium-rich mineral water according to the raw material proportion, placing the isomaltitol, the coffee and the germanium-rich mineral water in a stirring pot, heating the mixture to 105 ℃ for 115 ℃, stirring the mixture for 5 to 45 minutes, filtering the mixture by a 60 to 100-mesh screen, removing water under vacuum and reduced pressure until the water content is less than 1 percent, slightly cooling the mixture to obtain a blank, adopting a multifunctional heat-preservation bar drawing machine, homogenizing the mixture, controlling the temperature of a heat-preservation roller bed to be 85 to 95 ℃, drawing the mixture into strips, drawing the strips at the rotating speed of 800 ℃ for 1200 r/min, performing punch forming, forming at the rotating speed of 1000 r/min by a forming machine, and performing plastic compression forming at the speed of 0.05 to 0.1 g/grain or 0.1 to 3.5 g/grain to obtain the sugar-.

Has the advantages that: the sugar-free coffee functional food adopts the form of hard sugar, but realizes the sugar-free quality (the sugar content is not higher than 0.5 percent), does not cause decayed teeth, and can be taken by diabetics; meanwhile, the beverage has the functions of relieving fatigue and restoring consciousness and refreshing; especially the application of the germanium-rich mineral water, the organic germanium is introduced and enriched into the product, and simultaneously the stability and the efficacy of other effective components are enhanced; in particular, the dosage form of the product of 0.05-0.1 g/granule is the blank of the prior similar products, the particle dosage form of the technical proposal takes isomaltitol as a carrier, adopts plastic compression molding, can be taken sublingually, has good taste, and avoids the first pass effect of the liver.

1. The technical proposal shows that the germanium content in the germanium-enriched mineral water or mineral water removed in the formula is lower than 0.003mg/L, and the effect is obviously reduced.

2. The injection is molded into a particle dosage form of 0.05-0.1 g/particle and can be taken sublingually, and compared with swallowing or buccal administration, the absorption utilization rate is obviously improved.

Detailed Description

In order to illustrate the present invention in more detail, the following specific experimental examples and examples are given. Although the scope of the invention is not limited in this respect.