阅读说明：本技术 一种植物多糖咖啡饮料及其制备方法 (Plant polysaccharide coffee beverage and preparation method thereof ) 是由 丁强 于 2021-08-18 设计创作，主要内容包括：本发明公开了一种植物多糖咖啡饮料及其制备方法,植物多糖咖啡饮料由以下质量份数的组分制成：浓缩咖啡粉30-50份,D-甘露糖粉14-20份,L-岩藻糖粉14-20份,D-木糖粉14-20份,蒲公英粉8-10份；制备方法包括以下步骤：S1、称取上述原料；S2、将原料过筛后混匀,得到混合物料；S3、将混合物料在78-82℃下干燥110-130min,得到干燥物料,将干燥物料封装后获得植物多糖咖啡饮料。本发明公开的植物多糖咖啡饮料香气怡人,口感醇厚且没有酸涩感,回味悠长,同时保健功能丰富,制备方法简单,适宜长时间饮用,且宜大规模商业化生产。(The invention discloses a plant polysaccharide coffee beverage and a preparation method thereof, wherein the plant polysaccharide coffee beverage is prepared from the following components in parts by mass: 30-50 parts of concentrated coffee powder, 14-20 parts of D-mannose powder, 14-20 parts of L-fucose powder, 14-20 parts of D-xylose powder and 8-10 parts of dandelion powder; the preparation method comprises the following steps: s1, weighing the raw materials; s2, sieving the raw materials, and mixing uniformly to obtain a mixed material; s3, drying the mixed material at 78-82 ℃ for 110-130min to obtain a dried material, and packaging the dried material to obtain the plant polysaccharide coffee beverage. The plant polysaccharide coffee beverage disclosed by the invention is pleasant in aroma, mellow in taste, free of sour and astringent feeling, long in aftertaste, rich in health care function, simple in preparation method, suitable for long-time drinking and suitable for large-scale commercial production.)

1. The plant polysaccharide coffee beverage is characterized by being prepared from the following components in parts by mass:

30-50 parts of concentrated coffee powder, 14-20 parts of D-mannose powder, 14-20 parts of L-fucose powder, 14-20 parts of D-xylose powder and 8-10 parts of dandelion powder.

2. The plant polysaccharide coffee beverage as claimed in claim 1, wherein the content of D-mannose in the D-mannose powder is not less than 80%.

3. The plant polysaccharide coffee beverage as claimed in claim 1, wherein the content of L-fucose in the L-fucose powder is not less than 80%.

4. The plant polysaccharide coffee beverage as claimed in claim 1, wherein the D-xylose powder contains D-xylose at a content of 80% or more.

5. The plant polysaccharide coffee beverage as claimed in claim 1, wherein the content of the dandelion extract in the dandelion powder is not less than 10%.

6. A method of preparing a plant polysaccharide coffee beverage as claimed in claim 1, comprising the steps of:

s1, weighing the following raw materials in parts by weight:

30-50 parts of concentrated coffee powder, 14-20 parts of D-mannose powder, 14-20 parts of L-fucose powder, 14-20 parts of D-xylose powder and 8-10 parts of dandelion powder;

s2, sieving the raw materials in the S1 respectively and then mixing uniformly to obtain a mixed material;

s3, drying the mixed material in the S2 at 78-82 ℃ for 110-130min to obtain a dried material, and packaging the dried material to obtain the plant polysaccharide coffee beverage.

7. The method for preparing the plant polysaccharide coffee beverage as claimed in claim 6, wherein the S2 is sieved by a 80-mesh sieve.

8. The method of claim 6, wherein in step S2, the raw materials are mixed by a multidimensional mixer for 25-35 min.

Technical Field

The invention relates to the technical field of food processing, in particular to a plant polysaccharide coffee beverage and a preparation method thereof.

Background

Coffee is a very common beverage. The conventional way of drinking coffee is to roast coffee beans and then grind the roasted coffee beans into powder, and then cook or soak the coffee powder with water to obtain coffee without coffee bean powder residues.

With the gradual development of food industry in China, more and more types of coffee products such as instant coffee powder, sugar-containing and creamer-containing three-in-one instant coffee powder and the like appear on the market, the products do not need various devices, do not need complicated operations such as filtering, extracting, trickling filtering and the like, can be drunk immediately after being brewed by only one cup of hot water, are very convenient, are very popular with consumers, gradually replace traditional coffee from the above, and become the most frequently drunk coffee products of domestic consumers.

However, the main effect of the existing instant coffee is only refreshing, and the problems of few nutritional ingredients, single function and the like exist in both the concentrated coffee powder and the sugar-containing creamer three-in-one instant coffee powder; in addition, part of herbal coffee beverage also has the defects of poor taste and unobvious health care function of the product due to complex and unreasonable components; in addition, when manufacturers produce instant coffee, in order to reduce the original bitterness and sourness of coffee and improve the sweetness and other tastes of coffee, a large amount of sucrose, cream, fat and other food additives are usually added, so that the product is more easily accepted by consumers, and the long-term drinking of the instant coffee is very unfavorable for the health of the consumers.

In summary, there is a need for a coffee beverage with natural and healthy ingredients, rich nutrition, good taste and strong health-care function.

Disclosure of Invention

Therefore, the embodiment of the invention provides a plant polysaccharide coffee beverage and a preparation method thereof, which aim to solve the problems in the prior art.

In order to achieve the above object, the embodiments of the present invention provide the following technical solutions:

in a first aspect, the embodiment of the invention provides a plant polysaccharide coffee beverage, which is prepared from the following components in parts by mass:

30-50 parts of concentrated coffee powder, 14-20 parts of D-mannose powder, 14-20 parts of L-fucose powder, 14-20 parts of D-xylose powder and 8-10 parts of dandelion powder.

Preferably, the content of monosaccharide or polysaccharide of D-mannose in the D-mannose powder is more than or equal to 80%.

Preferably, the content of monosaccharide or polysaccharide of L-fucose in the L-fucose powder is more than or equal to 80%.

Preferably, the content of monosaccharide or polysaccharide of D-xylose in the D-xylose powder is more than or equal to 80 percent.

Preferably, the content of the dandelion extract in the dandelion powder is more than or equal to 10%.

In a second aspect, an embodiment of the present invention provides a preparation method of the above plant polysaccharide coffee beverage, including the following steps:

s1, weighing the following raw materials in parts by weight:

30-50 parts of concentrated coffee powder, 14-20 parts of D-mannose powder, 14-20 parts of L-fucose powder, 14-20 parts of D-xylose powder and 8-10 parts of dandelion powder;

s2, sieving all the raw materials in the S1 respectively and then mixing uniformly to obtain a mixed material;

s3, drying the mixed material in the S2 at 78-82 ℃ for 110-130min to obtain a dried material, and packaging the dried material to obtain the plant polysaccharide coffee beverage.

Preferably, in S2, a 80 mesh screen is passed.

Preferably, in S2, the raw materials are mixed using a multi-dimensional mixer for a mixing time of 25-35 min.

Compared with the prior art, the invention has at least the following beneficial effects:

(1) the plant polysaccharide coffee beverage provided by the embodiment of the invention contains four auxiliary materials of D-mannose powder, L-fucose powder, D-xylose powder and dandelion powder, the four auxiliary materials have high fusion with the original flavor of coffee, the ingredients are scientific, the taste is fragrant and mellow, no peculiar smell exists, no additive exists, no side effect exists, and compared with the existing coffee beverage, the plant polysaccharide coffee beverage has the advantages of rich nutrient components, multiple health functions, good health care effect and the like.

(2) D-mannose is a composition component of various polysaccharides, is widely present in konjac flour, guar gum and sesbania gum, plays an important role in the metabolic process of a human body, particularly in the glycosylation process of specific proteins, and has physiological effects in the human body including: regulating immune system and macrophage antigen, promoting wound healing, resisting inflammation, inhibiting tumor growth and metastasis, increasing cancer survival rate, and preventing certain bacterial infection, such as urinary system infection; l-fucose is a six-carbon sugar, also known as 6-deoxy-L-galactose, exists in seaweed and gum in nature in large quantity, it is a constitutional part of sugar chain in glycoprotein, exist on plasma membrane that various cells show extensively, have many biological functions, such as anticoagulant, anti-tumor, antithrombotic, antiviral, antioxidation and enhancing organism immunity function and prevention and treatment of respiratory infection, etc.; d-xylose, also called xylooligosaccharide, is composed of 2-7 xylose molecules, is widely present in plants, is a novel prebiotic, is one of varieties with the strongest functions of polymeric saccharides and proliferating bifidobacteria, can reduce the generation of toxic leavening and harmful bacterial enzymes, inhibit pathogenic bacteria and diarrhea, prevent constipation, reduce liver decomposition toxin and has the function of protecting liver; the dandelion belongs to perennial herbal plants of the family Compositae, and the traditional Chinese medicine is sweet in nature and taste, slightly bitter and cold. It is nontoxic in liver and stomach meridians. Has the functions of promoting urination, relieving diarrhea, eliminating jaundice, benefiting gallbladder and the like, and is mainly used in the traditional Chinese medicine: clearing away heat and toxic materials, promoting urination and resolving hard mass, treating acute mastitis, lymphadenitis, furuncle and pyogenic infections, acute conjunctivitis, common cold with fever, acute tonsillitis, gastritis, hepatitis, cholecystitis, urinary tract infection, etc., and herba Taraxaci is rich in vitamin A, C, B1, B2, folic acid, potassium, ferrum and magnesium; coffee is slightly bitter, astringent and flat in taste, and coffee fruits are rich in alkaloids, wherein the most important is caffeine, the second is theobromine and theophylline, and caffeine and theophylline have strong excitation effect on central nervous systems of human bodies and have the effects of refreshing and the like. According to the embodiment of the invention, through specific components and proportion, the components have the combined action and the synergistic effect, the original savoury and mellow taste of coffee is completely maintained, and meanwhile, the health care function and the nutritional value of the coffee beverage are greatly improved, so that the coffee beverage has the effects of clearing away heat and toxic materials, enhancing the immunity, maintaining the intestinal tract excellent bacteria environmental balance and the like, and is particularly suitable for people needing health care and sub-health people.

(3) The plant polysaccharide coffee beverage provided by the embodiment of the invention contains various polysaccharides which can make up the requirements of human bodies for the polysaccharides, and the polysaccharides are different from sucrose, starch and the like, can not increase the blood sugar content when being metabolized in the human bodies, and are very suitable for diabetic patients to drink.

(4) The plant polysaccharide coffee beverage provided by the embodiment of the invention has pure taste, no peculiar smell, no additive and no side effect, and is suitable for long-term drinking.

(5) The plant polysaccharide coffee beverage provided by the embodiment of the invention has the advantages of convenient and rapid preparation method, short flow, low cost of required instruments and suitability for large-scale commercial production.

(6) The plant polysaccharide coffee beverage provided by the embodiment of the invention organically combines plant polysaccharide and the traditional Chinese medicine and food homology theory, and provides a characteristic health-care scheme for people who are used to coffee beverages in various countries in the world.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

In the description of the present invention, "a plurality" means two or more unless otherwise specified. The terms "first," "second," "third," "fourth," and the like (if any) in the description and in the claims of the present invention are intended to distinguish between the referenced items. For a scheme with a time sequence flow, the term expression does not need to be understood as describing a specific sequence or a sequence order, and for a scheme of a device structure, the term expression does not have distinction of importance degree, position relation and the like.

Furthermore, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements specifically listed, but may include other steps or elements not expressly listed that are inherent to such process, method, article, or apparatus or that are added to such process, method, article, or apparatus based on the optimization concepts of the present invention.

The plant polysaccharide coffee beverage provided by the examples 1-3 comprises the following components in parts by weight as shown in the following table 1:

TABLE 1 examples 1-3 parts by weight of the respective components

The preparation method of the plant polysaccharide coffee beverage provided by the embodiment 1 comprises the following steps:

s1, weighing the following raw materials in parts by weight:

50 parts of concentrated coffee powder, 14 parts of D-mannose powder, 14 parts of L-fucose powder, 14 parts of D-xylose powder and 8 parts of dandelion powder;

s2, respectively sieving all the raw materials in the S1 by a 80-mesh sieve, and mixing in a multi-dimensional mixer for 30min to obtain a mixed material;

s3, pouring the mixed material in the step S2 into a stainless steel baking pan, uniformly spreading the mixed material to 50mm, covering a stainless steel dust cover with a sieve mesh above the stainless steel baking pan, and drying the stainless steel dust cover for 2 hours at 80 ℃ to obtain a dried material;

s4, putting the dried material in the S3 into a packaging bag with an inner bag made of an aluminum plastic film composite bag material through a spiral or measuring cup type powder packaging machine, and sealing to obtain the plant polysaccharide coffee beverage; the packaging specifications are divided into three types, namely 4 g/bag, 5 g/bag and 6 g/bag.

Examples 2-3 were prepared the same as example 1, except that:

in example 2, the mixing time in S2 was 35 min; in S3, the drying temperature is 78 ℃, and the drying time is 130 min.

In example 3, the mixing time in S2 was 25 min; in S3, the drying temperature is 82 ℃ and the drying time is 110 min.

Examples 1-3 will now be tested for performance to illustrate the beneficial effects of the present invention. Comparative examples 1-2, which are commercially available instant coffee products, were also set for this test, wherein comparative example 1 was instant pure coffee powder; comparative example 2 is an instant coffee powder containing sugar and creamer, the ingredient table of which is: non-dairy creamer, white granulated sugar, instant coffee, maltodextrin, food additives, edible salt and edible essence; the specific components of the composite components such as non-dairy creamer and food additives are not specified; the mass parts of the components are not detailed.

Test 1-sensory evaluation test

50 volunteers were selected, and each of the plant polysaccharide coffee beverages provided in examples 1 to 3 of the present invention and the coffee provided in comparative examples 1 to 2 was brewed one cup, and sensory evaluation scores were given after the volunteers drunk. The sensory evaluation score criteria are shown in table 1, and the sensory evaluation test results are shown in table 2.

TABLE 1 sensory evaluation score criteria

TABLE 2 sensory evaluation test results

Test 2-health efficacy test

50 volunteers were selected and randomized into 5 groups of 10 individuals each. 5 groups of volunteers selected one of the plant polysaccharide coffee beverages provided in examples 1-3 or the coffee beverages provided in comparative examples 1-2, and the drinking experience was fed back to the volunteers after 2 weeks of continuous drinking. The following are the specific feelings of feedback from several typical volunteers:

the volunteer 1 often had lethargy, listlessness, and poor concentration while working. After drinking the plant polysaccharide coffee beverage provided by the embodiment 1 of the invention for 2 weeks, the mental state is obviously improved, the sleepiness symptom is not generated any more, the attention is obviously more concentrated during the work, and the work efficiency is obviously improved;

volunteers 2 had fragile intestines and stomach, and were very apt to have stomach discomfort after eating sour, cold and spicy food at ordinary times, and even had diarrhea condition in severe cases. After drinking the plant polysaccharide coffee beverage provided by the embodiment 2 of the invention for 2 weeks, the gastrointestinal state is obviously improved, and no discomfort is generated after eating sour and hot food;

volunteers 3, students, easily got tired during learning and needed to be refreshed with coffee. After drinking the coffee drink provided in comparative example 2 for 2 weeks, the refreshing effect was not obvious, and insomnia appeared after drinking, while weight was increased.

Test 3-post-drink blood glucose test

50 volunteers were selected and randomized into 5 groups of 10 individuals each. 10 cups of the plant polysaccharide coffee beverage provided in examples 1-3 and the coffee beverage provided in comparative examples 1-2 were respectively brewed, and 5 groups of volunteers selected from one of the plant polysaccharide coffee beverage provided in examples 1-3 or the coffee beverage provided in comparative examples 1-2 were drunk. 2h after drinking, each volunteer was tested for blood glucose. The following are specific cases:

the volunteers who drunk the plant polysaccharide coffee beverages provided in examples 1 to 3 and the coffee beverage provided in control example 1 did not experience an increase in blood glucose, while the volunteers who drunk the coffee beverage provided in control example 2 experienced an increase in blood glucose, wherein the blood glucose was highest and reached 7.6 mmol/L.

Several of the above embodiments (if there are multiple embodiments) may be combined with each other, and details of the same or similar concepts or processes may not be repeated in some embodiments.

The technical features of the above embodiments (if there are multiple embodiments) may be arbitrarily combined (as long as there is no contradiction between the combinations of the technical features), and for brevity, all possible combinations of the technical features in the above embodiments are not described; these examples, which are not explicitly described, should be considered to be within the scope of the present description.

The present invention has been described in considerable detail by the general description and the specific examples given above. It should be noted that it is obvious that several variations and modifications can be made to these specific embodiments without departing from the inventive concept, which falls within the scope of protection of the present application. Therefore, the protection scope of the present patent shall be subject to the appended claims.