阅读说明：本技术 一种玛卡咖啡饮品及其生产方法 (maca coffee beverage and production method thereof ) 是由 胡玉涛 于 2019-09-12 设计创作，主要内容包括：本发明是一种玛卡咖啡饮品,该饮品由咖啡豆10；玛卡3～4；巴戟天2～3和甘草0.08～0.25制成；每10kg玛卡配用2～3kg鲜牛奶或0.5～0.9kg奶粉。本发明还公开了玛卡咖啡饮品的生产方法,将咖啡、甘草、玛卡、巴戟天按比例在一爆或二爆时混合搅拌；或者将烘焙咖啡混合拣净的甘草、玛卡、巴戟天进行超声提取,干燥得到玛卡咖啡饮品；或者将烘焙咖啡混合拣净的甘草、玛卡、巴戟天分别进行水提取制颗粒,干燥得到玛卡咖啡饮品。本发明玛卡咖啡饮品把药食同源的天然植物综合起来,咖啡与玛卡、甘草、巴戟天等中药保健功能结合起来,使咖啡发挥提神作用的同时,减低刺激性,并具有温肾助阳、暖宫强身的男女双向调节与保健作用。(the invention is a maca coffee beverage, the beverage is made up of coffee bean 10; 3-4 of maca; 2-3 parts of morinda officinalis and 0.08-0.25 part of liquorice; 2-3 kg of fresh milk or 0.5-0.9 kg of milk powder is matched with 10kg of maca. The invention also discloses a production method of the maca coffee beverage, which comprises the steps of mixing and stirring coffee, liquorice, maca and morinda officinalis in proportion when the mixture is exploded for one time or two times; or mixing roasted coffee with cleaned Glycyrrhrizae radix, maca, and radix Morindae officinalis, ultrasonic extracting, and drying to obtain maca coffee beverage; or mixing roasted coffee, cleaning Glycyrrhrizae radix, maca, and radix Morindae officinalis, extracting with water respectively, granulating, and drying to obtain maca coffee beverage. The maca coffee beverage integrates natural plants with homology of medicine and food, and combines the health care functions of coffee and traditional Chinese medicines such as maca, liquorice, morinda officinalis and the like, so that the coffee plays a role of refreshing, reduces irritation, and has the functions of warming kidney, supporting yang, warming uterus and strengthening body and regulating male and female in two directions and health care.)

1. the maca coffee drink is characterized by being prepared from the following raw materials in important proportion:

Coffee beans 10; 3-4 of maca; 2-3 parts of morinda officinalis; 0.08-0.25 of liquorice;

fresh milk or milk powder, 2-3 kg of fresh milk or 0.5-0.9 kg of milk powder is matched with 10kg of maca.

2. the maca coffee beverage according to claim 1, wherein the raw materials are in parts by weight:

coffee beans 10; 3.5 of maca; morinda officinalis 3; 0.15 of liquorice;

Fresh milk or milk powder, 2.5kg of fresh milk or 0.7kg of milk powder is added for every 10kg of maca.

3. a method of producing a maca coffee drink according to claim 1 or 2, characterised in that it comprises the following steps:

(1) picking up radix Morindae officinalis, Glycyrrhrizae radix and maca at a certain proportion as Chinese medicinal materials;

(2) cleaning liquorice, washing with drinking water, adding 5-6 times of water, soaking for 1-2 h, decocting for 2 times, filtering to remove residues, and mixing filtrates to obtain a liquorice decoction;

(3) Cleaning radix Morindae officinalis with drinking water, mixing the Glycyrrhrizae radix decoction with cleaned radix Morindae officinalis, and decocting with slow fire until Glycyrrhrizae radix decoction is dried; taking out radix Morindae officinalis, removing core, cutting into pieces, drying, and sieving to remove debris;

(4) washing maca with drinking water, soaking for 10-12 h, taking out, moistening for 12-16 h, straightening and paving the moistened maca, and transversely cutting into blocks; placing the mixture in a drying oven, drying the mixture for 6-8 hours until the material is dried for later use, wherein the temperature is 60-70 ℃, and the paving thickness is 3-4 cm;

(5) diluting milk powder with warm water of 6-7 times or taking fresh milk, pouring into a neat maca block, uniformly stirring, moistening for 20-30 min, placing into a frying container, heating with slow fire, taking out and cooling when the milk powder is fried to be yellow and not sticky;

(6) taking coffee beans, sieving the coffee beans by a sieve of 13-15 meshes, cleaning, removing impurities and inferior beans, and taking the coffee beans as raw materials; preheating the bean drying machine for 2-3 min; when the baking temperature is 130-140 ℃, the beans are placed, and the baking is continued for 5-7 min, so that the green beans are changed into white; after the steaming and the baking are finished, continuously baking for 3-5 min; gradually raising the baking temperature to 170-180 ℃, quickly converting the white coffee beans into yellow light brown coffee beans, and continuously absorbing heat until continuous cracking sound is generated to achieve first explosion; after the first explosion, continuously baking for 3-5 min to gradually raise the temperature to 200-210 ℃, so that the aroma of the coffee is changed from the green grass flavor to the coke flavor of the coffee, and dense explosion sound is generated for the second time;

(7) according to the flavor of the coffee, after primary roasting or secondary roasting is finished, quickly adding the morinda officinalis prepared in the step (3) and the maca prepared in the step (5), continuously stirring for 5-10 min, starting a cooling device, uniformly stirring until the materials are completely cooled, and finishing roasting;

(8) and grinding the baked materials in a grinding device to obtain the product.

4. a method of producing a maca coffee drink according to claim 1 or 2, characterised in that it comprises the following steps:

(1) taking coffee beans, sieving the coffee beans by a sieve with 13-15 meshes, cleaning, removing impurities, and taking the coffee beans as a raw material; preheating the bean drying machine for 2-3 min; when the baking temperature is 130-140 ℃, the beans are placed, and the baking is continued for 5-7 min, so that the green beans are changed into white; after the steaming and the baking are finished, continuously baking for 3-5 min; gradually raising the baking temperature to 170-180 ℃, quickly converting the white coffee beans into yellow light brown coffee beans, and continuously absorbing heat until continuous cracking sound is generated to achieve first explosion; after the first explosion, continuously baking for 3-5 min to gradually raise the temperature to 200-210 ℃, so that the aroma of the coffee is changed from the green grass flavor to the coke flavor of the coffee, and dense explosion sound is generated for the second time; according to the flavor of coffee, continuously stirring for 5-10 min after primary roasting or secondary roasting is finished, starting cooling equipment, uniformly stirring until the mixture is completely cooled, and finishing roasting;

(2) Picking up radix Morindae officinalis, Glycyrrhrizae radix and maca at a certain proportion as Chinese medicinal materials;

(3) cleaning liquorice, washing the liquorice with drinking water, adding 5-6 times of drinking water, soaking for 1-2 hours, carrying out ultrasonic extraction for 2 times at the temperature of 40-50 ℃ for 0.8-1.5 hours/time at 53kHZ, wherein the vapor pressure in an extraction tank is 0.1-0.2 MPa, carrying out ethanol reflux circulation temperature control, filtering to remove residues, and combining filtrates;

(4) cleaning radix Morindae officinalis with drinking water, mixing Glycyrrhrizae radix decoction with clean radix Morindae officinalis, decocting with slow fire until Glycyrrhrizae radix decoction is dried, taking out radix Morindae officinalis, removing core, cutting into segments, drying, and sieving to remove debris;

(5) Washing maca with drinking water, soaking for 10-12 h, taking out, moistening for 12-16 h, straightening and tiling the moistened maca, and transversely cutting the maca into blocks; placing the maca pieces in a drying oven, drying at the temperature of 60-70 ℃ for 6-8 hours until the maca pieces are dried, wherein the paving thickness is 3-4 cm;

(6) Filling the dried maca and the roasted coffee into an ultrasonic extraction tank; ultrasonic extraction is carried out for 1.5-2 hours at the temperature of 30-45 ℃, the ultrasonic power is 100%, the frequency is 53KHz, the vapor pressure in an extraction tank is 0.1-0.2 MPa, and the ethanol reflux circulation temperature control is carried out; filtering after the first extraction to respectively obtain filtrate and filter residue, and filtering to obtain first filtrate and first filter residue; adding 5-6 times of purified water into the first filter residue, performing ultrasonic treatment at 30-45 ℃ for 1.5-2 hours at 100% of ultrasonic power and 53KHz of frequency, wherein the steam pressure is 0.1-0.2 MPa, performing ethanol reflux temperature control, and filtering to obtain a second filtrate and second filter residue; adding purified water in an amount which is 5-6 times that of the second filter residue, performing ultrasonic treatment at 30-45 ℃ for 0.5-1 hour, controlling the ultrasonic power to be 100%, the frequency to be 53KHz and the steam pressure to be 0.1-0.2 MPa, performing ethanol reflux temperature control, and filtering to obtain a third filtrate and a third filter residue; discarding the third filter residue; combining the first filtrate, the second filtrate and the third filtrate, and concentrating until D = 1-1.2 to obtain a concentrated solution; refrigerating at 0-5 ℃;

(7) Diluting milk powder with warm boiled water of 6-7 times or taking fresh milk, spraying into the concentrated solution, stirring uniformly, and moistening for 20-30 min; and filling the mixed concentrated solution into a traditional Chinese medicine spray dryer, wherein the air inlet temperature is 180-195 ℃ and the air outlet temperature is 75-90 ℃, and obtaining mixed extract dry powder.

5. a method of producing a maca coffee drink according to claim 1 or 2, characterised in that it comprises the following steps:

(1) Taking coffee beans, sieving the coffee beans by a sieve with 13-15 meshes, cleaning, removing impurities, and taking the coffee beans as a raw material; preheating the bean drying machine for 2-3 min; when the baking temperature is 130-140 ℃, the beans are placed, and the baking is continued for 5-7 min, so that the green beans are changed into white; after the steaming and the baking are finished, continuously baking for 3-5 min; gradually raising the baking temperature to 170-180 ℃, quickly converting the white coffee beans into yellow light brown coffee beans, and continuously absorbing heat until continuous cracking sound is generated to achieve first explosion; after the first explosion, continuously baking for 3-5 min to gradually raise the temperature to 200-210 ℃, so that the aroma of the coffee is changed from the green grass flavor to the coke flavor of the coffee, and dense explosion sound is generated for the second time; according to the flavor of the coffee, continuously stirring for 5-10 min after primary roasting or secondary roasting is finished, starting cooling equipment, and uniformly stirring until the mixture is completely cooled to finish roasting;

(2) extracting the roasted coffee obtained in the step (1), putting roasted coffee extract into a spray dryer, and drying to obtain coffee dry powder, wherein the air inlet temperature is 175-200 ℃, the air outlet temperature is 75-85 ℃;

(3) taking morinda officinalis, liquorice and maca according to a certain proportion, and cleaning and washing the raw materials to be used as the raw materials of the traditional Chinese medicinal materials; warming radix Morindae officinalis, and removing core when it is hot;

(4) respectively and independently adding water into morinda officinalis, liquorice and maca, decocting for two times, 1-2 hours each time, mixing decoction, filtering, concentrating the filtrate to obtain clear paste with the relative density of 1.23-1.24 at 75 ℃, adding equivalent ethanol, uniformly stirring, standing for 12 ~ 18 hours, filtering, recovering ethanol from the filtrate, concentrating to obtain clear paste with the relative density of 1.20-1.23 at 75 ℃, adding milk powder in proportion, uniformly mixing, granulating, drying, and preparing into granules;

(5) And (4) taking the coffee dry powder and the particles prepared in the step (4), and uniformly mixing to obtain the coffee powder.

6. a method of producing a maca coffee drink according to claim 1 or 2, characterised in that it comprises the following steps:

(1) Taking coffee beans, sieving the coffee beans by a sieve with 13-15 meshes, cleaning, removing impurities, and taking the coffee beans as a raw material; preheating the bean drying machine for 2-3 min; when the baking temperature is 130-140 ℃, the beans are placed, and the baking is continued for 5-7 min, so that the green beans are changed into white; after the steaming and the baking are finished, continuously baking for 3-5 min; gradually raising the baking temperature to 170-180 ℃, quickly converting the white coffee beans into yellow light brown coffee beans, and continuously absorbing heat until continuous cracking sound is generated to achieve first explosion; after the first explosion, continuously baking for 3-5 min to gradually raise the temperature to 200-210 ℃, so that the aroma of the coffee is changed from the green grass flavor to the coke flavor of the coffee, and dense explosion sound is generated for the second time; according to the flavor of the coffee, continuously stirring for 5-10 min after primary roasting or secondary roasting is finished, starting cooling equipment, and uniformly stirring until the mixture is completely cooled to finish roasting;

(2) extracting the roasted coffee obtained in the step (1), putting the roasted coffee extract into a freeze dryer, and freeze-drying to obtain coffee dry powder;

(3) taking radix Morindae officinalis, Glycyrrhrizae radix and maca in proportion, cleaning, and using as Chinese medicinal materials; warming radix Morindae officinalis, and removing core when it is hot;

(4) Respectively and independently decocting morinda officinalis, liquorice and maca with water for 2 times, 1-2 hours each time, mixing decoction, filtering, concentrating the filtrate to obtain clear paste with the relative density of 1.23-1.24 at 75 ℃, adding equivalent ethanol, uniformly stirring, standing for 12 ~ 18 hours, filtering, recovering ethanol from the filtrate, concentrating to obtain clear paste with the relative density of 1.20-1.23 at 75 ℃, adding a proper amount of milk powder, uniformly mixing, granulating, freeze-drying, and preparing into granules;

(5) and (4) uniformly mixing the coffee dry powder and the particles prepared in the step (4).

Technical Field

the invention relates to a coffee beverage, in particular to a maca coffee beverage, and also relates to a preparation method of a functional maca coffee beverage.

Background

at present, more and more people are in a very stressful environment, the rest time is short, the diet is irregular, the factors such as environmental pollution and the like cause most people to be basically in a sub-health state, and the symptoms such as hyperglycemia, hyperlipidemia, visual fatigue, physical fatigue and the like are easy to appear. Because the constitution of each person is different, the self-conditioning ability of different persons is greatly different, so people need to help themselves to improve the physical quality through the health care product, and the body is kept in a relatively balanced state. The health care and health preservation of the traditional Chinese medicine is a treasure in the traditional Chinese culture, and the main purposes of the health care and health preservation are to cultivate vitality, prevent diseases and strive for health and longevity.

many people like to drink coffee now, promote the leisure life quality or improve work efficiency through drinking coffee. If a new coffee drink can be developed, the refreshing effect of coffee is exerted, the irritation is reduced, and a certain health care effect is achieved, so that more choices can be provided for the healthy life of human beings.

disclosure of Invention

the technical problem to be solved by the invention is to provide a maca coffee drink aiming at the defects of the prior art, and the maca coffee drink can make up for the single function of coffee and reduce the stimulation to intestines and stomach on the premise of ensuring the taste.

the invention provides a maca coffee beverage which is characterized by being prepared from the following raw materials in important proportion:

coffee beans 10; 3-4 of maca; 2-3 parts of morinda officinalis; 0.08-0.25 of liquorice;

Fresh milk or milk powder, 2-3 kg of fresh milk or 0.5-0.9 kg of milk powder is matched with 10kg of maca.

the maca coffee drink further preferably adopts the technical scheme that the maca coffee drink comprises the following raw materials in parts by weight:

Coffee beans 10; 3.5 of maca; 2.5 parts of morinda officinalis; 0.15 of liquorice;

fresh milk or milk powder, 2.5kg of fresh milk or 0.7kg of milk powder is added for every 10kg of maca.

the invention also discloses a production method of the maca coffee beverage, which is characterized by comprising the following steps:

(1) Picking up radix Morindae officinalis, Glycyrrhrizae radix and maca at a certain proportion as Chinese medicinal materials;

(2) cleaning liquorice, washing with drinking water, adding 5-6 times of water, soaking for 1-2 h, decocting for 2 times, filtering to remove residues, and mixing filtrates to obtain a liquorice decoction;

(3) Cleaning radix Morindae officinalis with drinking water, mixing the Glycyrrhrizae radix decoction with cleaned radix Morindae officinalis, and decocting with slow fire until Glycyrrhrizae radix decoction is dried; taking out radix Morindae officinalis, removing core, cutting into pieces, drying, and sieving to remove debris;

(4) washing maca with drinking water, soaking for 10-12 h, taking out, moistening for 12-16 h, straightening and paving the moistened maca, and transversely cutting into blocks; placing the mixture in a drying oven, drying the mixture for 6-8 hours until the material is dried for later use, wherein the temperature is 60-70 ℃, and the paving thickness is 3-4 cm;

(5) diluting milk powder with warm water of 6-7 times or taking fresh milk, pouring into a neat maca block, uniformly stirring, moistening for 20-30 min, placing into a frying container, heating with slow fire, taking out and cooling when the milk powder is fried to be yellow and not sticky;

(6) taking coffee beans, sieving the coffee beans by a sieve of 13-15 meshes, cleaning, removing impurities and inferior beans, and taking the coffee beans as raw materials; preheating the bean drying machine for 2-3 min; when the baking temperature is 130-140 ℃, the beans are placed, and the baking is continued for 5-7 min, so that the green beans are changed into white; after the steaming and the baking are finished, continuously baking for 3-5 min; gradually raising the baking temperature to 170-180 ℃, quickly converting the white coffee beans into yellow light brown coffee beans, and continuously absorbing heat until continuous cracking sound is generated to achieve first explosion; after the first explosion, continuously baking for 3-5 min to gradually raise the temperature to 200-210 ℃, so that the aroma of the coffee is changed from the green grass flavor to the coke flavor of the coffee, and dense explosion sound is generated for the second time;

(7) according to the flavor of the coffee, after primary roasting or secondary roasting is finished, quickly adding the morinda officinalis prepared in the step (3) and the maca prepared in the step (5), continuously stirring for 5-10 min, starting a cooling device, uniformly stirring until the materials are completely cooled, and finishing roasting;

(8) And grinding the baked materials in a grinding device to obtain the product.

the invention also discloses another production method of the maca coffee beverage, which is characterized by comprising the following steps:

(1) taking coffee beans, sieving the coffee beans by a sieve with 13-15 meshes, cleaning, removing impurities, and taking the coffee beans as a raw material; preheating the bean drying machine for 2-3 min; when the baking temperature is 130-140 ℃, the beans are placed, and the baking is continued for 5-7 min, so that the green beans are changed into white; after the steaming and the baking are finished, continuously baking for 3-5 min; gradually raising the baking temperature to 170-180 ℃, quickly converting the white coffee beans into yellow light brown coffee beans, and continuously absorbing heat until continuous cracking sound is generated to achieve first explosion; after the first explosion, continuously baking for 3-5 min to gradually raise the temperature to 200-210 ℃, so that the aroma of the coffee is changed from the green grass flavor to the coke flavor of the coffee, and dense explosion sound is generated for the second time; according to the flavor of coffee, continuously stirring for 5-10 min after primary roasting or secondary roasting is finished, starting cooling equipment, uniformly stirring until the mixture is completely cooled, and finishing roasting;

(2) Picking up radix Morindae officinalis, Glycyrrhrizae radix and maca at a certain proportion as Chinese medicinal materials;

(3) Cleaning liquorice, washing the liquorice with drinking water, adding 5-6 times of drinking water, soaking for 1-2 hours, carrying out ultrasonic extraction for 2 times at the temperature of 40-50 ℃ for 0.8-1.5 hours/time at 53kHZ, wherein the vapor pressure in an extraction tank is 0.1-0.2 MPa, carrying out ethanol reflux circulation temperature control, filtering to remove residues, and combining filtrates;

(4) Cleaning radix Morindae officinalis with drinking water, mixing Glycyrrhrizae radix decoction with clean radix Morindae officinalis, decocting with slow fire until Glycyrrhrizae radix decoction is dried, taking out radix Morindae officinalis, removing core, cutting into segments, drying, and sieving to remove debris;

(5) washing maca with drinking water, soaking for 10-12 h, taking out, moistening for 12-16 h, straightening and tiling the moistened maca, and transversely cutting the maca into blocks; placing the maca pieces in a drying oven, drying at the temperature of 60-70 ℃ for 6-8 hours until the maca pieces are dried, wherein the paving thickness is 3-4 cm;

(6) filling the dried maca and the roasted coffee into an ultrasonic extraction tank; ultrasonic extraction is carried out for 1.5-2 hours at the temperature of 30-45 ℃, the ultrasonic power is 100%, the frequency is 53KHz, the vapor pressure in an extraction tank is 0.1-0.2 MPa, and the ethanol reflux circulation temperature control is carried out; filtering after the first extraction to respectively obtain filtrate and filter residue, and filtering to obtain first filtrate and first filter residue; adding 5-6 times of purified water into the first filter residue, performing ultrasonic treatment at 30-45 ℃ for 1.5-2 hours at 100% of ultrasonic power and 53KHz of frequency, wherein the steam pressure is 0.1-0.2 MPa, performing ethanol reflux temperature control, and filtering to obtain a second filtrate and second filter residue; adding purified water in an amount which is 5-6 times that of the second filter residue, performing ultrasonic treatment at 30-45 ℃ for 0.5-1 hour, controlling the ultrasonic power to be 100%, the frequency to be 53KHz and the steam pressure to be 0.1-0.2 MPa, performing ethanol reflux temperature control, and filtering to obtain a third filtrate and a third filter residue; discarding the third filter residue; combining the first filtrate, the second filtrate and the third filtrate, and concentrating until D = 1-1.2 to obtain a concentrated solution; refrigerating at 0-5 ℃;

(7) diluting milk powder with warm boiled water of 6-7 times or taking fresh milk, spraying into the concentrated solution, stirring uniformly, and moistening for 20-30 min; and filling the mixed concentrated solution into a traditional Chinese medicine spray dryer, wherein the air inlet temperature is 180-195 ℃ and the air outlet temperature is 75-90 ℃, and obtaining mixed extract dry powder.

the invention also discloses another production method of the maca coffee beverage, which is characterized by comprising the following steps:

(1) taking coffee beans, sieving the coffee beans by a sieve with 13-15 meshes, cleaning, removing impurities, and taking the coffee beans as a raw material; preheating the bean drying machine for 2-3 min; when the baking temperature is 130-140 ℃, the beans are placed, and the baking is continued for 5-7 min, so that the green beans are changed into white; after the steaming and the baking are finished, continuously baking for 3-5 min; gradually raising the baking temperature to 170-180 ℃, quickly converting the white coffee beans into yellow light brown coffee beans, and continuously absorbing heat until continuous cracking sound is generated to achieve first explosion; after the first explosion, continuously baking for 3-5 min to gradually raise the temperature to 200-210 ℃, so that the aroma of the coffee is changed from the green grass flavor to the coke flavor of the coffee, and dense explosion sound is generated for the second time; according to the flavor of the coffee, continuously stirring for 5-10 min after primary roasting or secondary roasting is finished, starting cooling equipment, and uniformly stirring until the mixture is completely cooled to finish roasting;

(2) extracting the roasted coffee obtained in the step (1), putting roasted coffee extract into a spray dryer, and drying to obtain coffee dry powder, wherein the air inlet temperature is 175-200 ℃, the air outlet temperature is 75-85 ℃;

(3) taking morinda officinalis, liquorice and maca according to a certain proportion, and cleaning and washing the raw materials to be used as the raw materials of the traditional Chinese medicinal materials; warming radix Morindae officinalis, and removing core when it is hot;

(4) respectively and independently adding water into morinda officinalis, liquorice and maca, decocting for two times, 1-2 hours each time, mixing decoction, filtering, concentrating the filtrate to obtain clear paste with the relative density of 1.23-1.24 at 75 ℃, adding equivalent ethanol, uniformly stirring, standing for 12 ~ 18 hours, filtering, recovering ethanol from the filtrate, concentrating to obtain clear paste with the relative density of 1.20-1.23 at 75 ℃, adding milk powder in proportion, uniformly mixing, granulating, drying, and preparing into granules;

(5) and (4) taking the coffee dry powder and the particles prepared in the step (4), and uniformly mixing to obtain the coffee powder.

the invention also discloses another production method of the maca coffee beverage, which is characterized by comprising the following steps:

(1) taking coffee beans, sieving the coffee beans by a sieve with 13-15 meshes, cleaning, removing impurities, and taking the coffee beans as a raw material; preheating the bean drying machine for 2-3 min; when the baking temperature is 130-140 ℃, the beans are placed, and the baking is continued for 5-7 min, so that the green beans are changed into white; after the steaming and the baking are finished, continuously baking for 3-5 min; gradually raising the baking temperature to 170-180 ℃, quickly converting the white coffee beans into yellow light brown coffee beans, and continuously absorbing heat until continuous cracking sound is generated to achieve first explosion; after the first explosion, continuously baking for 3-5 min to gradually raise the temperature to 200-210 ℃, so that the aroma of the coffee is changed from the green grass flavor to the coke flavor of the coffee, and dense explosion sound is generated for the second time; according to the flavor of the coffee, continuously stirring for 5-10 min after primary roasting or secondary roasting is finished, starting cooling equipment, and uniformly stirring until the mixture is completely cooled to finish roasting;

(2) Extracting the roasted coffee obtained in the step (1), putting the roasted coffee extract into a freeze dryer, and freeze-drying to obtain coffee dry powder;

(3) taking radix Morindae officinalis, Glycyrrhrizae radix and maca in proportion, cleaning, and using as Chinese medicinal materials; warming radix Morindae officinalis, and removing core when it is hot;

(4) respectively and independently decocting morinda officinalis, liquorice and maca with water for 2 times, 1-2 hours each time, mixing decoction, filtering, concentrating the filtrate to obtain clear paste with the relative density of 1.23-1.24 at 75 ℃, adding equivalent ethanol, uniformly stirring, standing for 12 ~ 18 hours, filtering, recovering ethanol from the filtrate, concentrating to obtain clear paste with the relative density of 1.20-1.23 at 75 ℃, adding a proper amount of milk powder, uniformly mixing, granulating, freeze-drying, and preparing into granules;

(5) and (4) uniformly mixing the coffee dry powder and the particles prepared in the step (4).

The main effective components of the maca coffee beverage prepared by the method are flavone and caffeine. In addition, it also contains protein, vitamins and minerals.

the beverage of the invention is added with the traditional Chinese medicine raw materials with the following pharmacology and action:

maca: has tonic and body constitution strengthening effects. Licorice root: light smell, sweet and special taste. Has the effects of invigorating spleen and replenishing qi, clearing away heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and pain, and harmonizing the medicines. Morinda officinalis: can be used for treating sexual impotence, spermatorrhea, infertility due to cold womb, menoxenia, psychroalgia of lower abdomen, rheumatalgia, and flaccidity of tendons and bones.

the invention integrates natural plants with homology of medicine and food, can not cause damage to human bodies after being drunk for a long time, and is very suitable for the daily health care drinking of people who live at different times.

compared with the prior art, the maca coffee beverage provided by the invention has the advantages that the refreshing and sweet taste of the liquorice harmonizes the sour and bitter taste of the coffee, the maca tonifies and builds the body, the liquorice tonifies qi and moistens the middle, and the morinda officinalis tonifies and benefits yang, and the three have synergistic effects, so that the monarch and minister agents can assist each other to play the effects of nourishing and building the body, tonifying and benefiting yang and warming uterus. People drink coffee every day and simultaneously condition the health of the people, and the life quality is improved.

Detailed Description

The following further describes embodiments of the invention to further enable those skilled in the art to understand the invention without constituting a limitation to the claims of the invention.