阅读说明：本技术 一种健康咖啡粉的配方及制作工艺 (Formula and preparation process of healthy coffee powder ) 是由 江昊 于 2021-09-24 设计创作，主要内容包括：本发明涉及咖啡粉技术领域,且公开了一种健康咖啡粉,包括以下重量份数配比的原料：咖啡粉5-50份、脱敏脱乳糖奶粉10-40份、纳豆提取物5-30份、L-阿拉伯糖2-10份以及低聚糖10-30份。通过添加了纳豆提取物,并将其进行了分提加工成纳豆提取物D1和纳豆提取物D2,纳豆提取物D1富含纳豆激酶,纳豆激酶具有溶解血栓,降低血压的功能,但其耐热性差,易失活,我们对纳豆提取物中的纳豆激酶成分进行了耐热处理,避免了纳豆激酶在热水冲泡时的失活,同时也起到了避免胃液降解的作用,纳豆提取物D2富含聚谷氨酸,替代了咖啡伴侣中含有的反式脂肪酸,纳豆提取物中含有高分子蛋白聚谷氨酸,可为咖啡增加柔滑醇厚的口感之外,还可增加人体对微量元素的吸收。(The invention relates to the technical field of coffee powder, and discloses healthy coffee powder which comprises the following raw materials in parts by weight: 5-50 parts of coffee powder, 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose and 10-30 parts of oligosaccharide. The natto extract is added and is subjected to fractionation processing to be the natto extract D1 and the natto extract D2, the natto extract D1 is rich in nattokinase, the nattokinase has the functions of dissolving thrombus and reducing blood pressure, but the nattokinase is poor in heat resistance and easy to inactivate, the nattokinase in the natto extract is subjected to heat-resistant treatment, the inactivation of the nattokinase in hot water brewing is avoided, meanwhile, the function of avoiding gastric juice degradation is achieved, the natto extract D2 is rich in polyglutamic acid, trans fatty acid contained in a coffee mate is replaced, the natto extract contains high molecular protein polyglutamic acid, smooth and mellow taste of coffee can be increased, and trace element absorption of a human body can be increased.)

1. The healthy coffee powder is characterized by comprising the following raw materials in parts by weight: 5-50 parts of coffee powder, 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose and 10-30 parts of oligosaccharide.

2. The healthy coffee powder according to claim 1, comprising the following raw materials in parts by weight: 5 parts of coffee powder, 10 parts of desensitized lactose-removed milk powder, 5 parts of natto extract, 2 parts of L-arabinose and 10 parts of oligosaccharide.

3. The healthy coffee powder according to claim 1, comprising the following raw materials in parts by weight: 50 parts of coffee powder, 40 parts of desensitized lactose-removed milk powder, 30 parts of natto extract, 10 parts of L-arabinose and 30 parts of oligosaccharide.

4. The healthy coffee powder according to claim 1, comprising the following raw materials in parts by weight: 28 parts of coffee powder, 25 parts of desensitized lactose-removed milk powder, 17 parts of natto extract, 6 parts of L-arabinose and 20 parts of oligosaccharide.

5. The making process of the healthy coffee powder is characterized by comprising the following steps of:

fully mixing 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose and 10-30 parts of oligosaccharide to prepare the coffee mate, and then mixing with 5-50 parts of coffee powder to obtain the instant coffee powder.

6. A process for preparing a healthy coffee powder according to claim 5, wherein the preparation of desensitized delactosed milk powder comprises the following steps: heating lactose-removed milk to 65 ℃, adjusting the pH value to 6, adding papain, adding 1-5 g of milk per liter, reacting for 2-8 hours, adjusting the temperature to 50 ℃ after the papain reacts, adding flavourzyme, adding 0.3 g of milk per liter, reacting for 1-5 hours, adjusting the pH value to 6.3-6.8 after the reaction is finished, maintaining the temperature at 85 ℃ for 30 minutes, and performing spray drying after concentration to obtain the desensitized lactose-removed milk powder.

7. The process for preparing a healthy coffee powder according to claim 5, wherein the natto extract is prepared by the steps of: crushing soybeans, cooling to 30-37 ℃ after cooking, inoculating bacillus natto bacteria liquid, fermenting for 18-48 hours, adding 3-10 times of distilled water, homogenizing, centrifuging, removing insoluble substances, carrying out first filtration on supernatant, controlling the membrane pore size temperature to be 0.1 micron to obtain macromolecular filtrate and micromolecular filtrate, concentrating the micromolecular filtrate by using a filter membrane with the pore size of 2000 Dalton to obtain 500 parts by volume of concentrated solution, adding 1 part of konjac glucomannan and 3.5 parts of sodium alginate into the concentrated solution, slowly pouring the concentrated solution into 1000 parts of 200-inch soybean oil for emulsification and homogenization after uniform dispersion, adding 0.1moL of calcium chloride, standing for 30 minutes, centrifuging to obtain precipitate, cleaning, drying at normal pressure to obtain natto extract D1, carrying out reduced pressure distillation on the macromolecular filtrate at 35-50 ℃ until the water content is below 60-70%, adding 95% ethanol with the volume of 2 times to carry out precipitation, vacuum drying or freeze drying the precipitate at low temperature, and pulverizing to obtain natto extract D2.

8. The process for preparing a healthy coffee powder according to claim 7, wherein the ratio of natto extract D1 to natto extract D2 in the added natto extract is 1: 179-1: 200.

Technical Field

The invention relates to the technical field of coffee powder, in particular to a formula and a preparation process of healthy coffee powder.

Background

Coffee is a beverage made from roasted and ground coffee beans, is one of three major beverages in the world, is popular in the world as cocoa and tea, and contains caffeine, and a proper amount of caffeine can accelerate metabolism, promote digestion, improve constipation, and improve skin roughness.

The coffee mate is added in the actual making process of the existing instant coffee, the coffee mate has the function of replacing fresh milk, the main components are milk powder and sugar, the function is to improve the taste, provide balanced nutrition and endow the product with milk feeling, but trans-fatty acid in the coffee mate can cause various hazards to human bodies:

1. the high incidence of cardiovascular diseases is possibly caused, and researches show that the incidence rate of myocardial infarction is closely related to the intake of trans-fatty acid;

2. causing a high incidence of diabetes, numerous studies have shown that the risk of developing diabetes gradually increases with increased intake of trans fatty acids.

Even if milk is added, the coffee powder is uncomfortable for certain people who are allergic to milk or have lactose intolerance, a large amount of sugar is often added in order to cover the bitter taste of coffee, the sugar can cause obesity and fatty liver, and can also cause dark yellow skin and aging, and the development of healthy coffee products is of great significance, so that the formula and the preparation process of the healthy coffee powder are provided to solve the problems.

Disclosure of Invention

Technical problem to be solved

The invention provides a formula and a preparation process of healthy coffee powder, aiming at the defects of the prior art, the formula and the preparation process of the healthy coffee powder are characterized in that natto extract is added, and the natto extract which is heat-proof and easy to degrade by gastric juice is processed by an embedding technology, so that the prepared coffee product is healthy and easy to absorb, and the problem that coffee mate in the traditional coffee contains trans-fatty acid and can cause various damages to human bodies is solved.

(II) technical scheme

In order to achieve the purpose of health and easy absorption, the invention provides the following technical scheme: the healthy coffee powder comprises the following raw materials in parts by weight: 5-50 parts of coffee powder, 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose and 10-30 parts of oligosaccharide.

Preferably, 5 parts of coffee powder, 10 parts of desensitized lactose-removed milk powder, 5 parts of natto extract, 2 parts of L-arabinose and 10 parts of oligosaccharide.

Preferably, 50 parts of coffee powder, 40 parts of desensitized lactose-removed milk powder, 30 parts of natto extract, 10 parts of L-arabinose and 30 parts of oligosaccharide.

Preferably 28 parts of coffee powder, 25 parts of desensitized lactose-removed milk powder, 17 parts of natto extract, 6 parts of L-arabinose and 20 parts of oligosaccharide.

Another technical problem to be solved by the present invention is to provide a process for preparing healthy coffee powder, comprising the following steps:

fully mixing 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose and 10-30 parts of oligosaccharide to prepare the coffee mate, and then mixing with 5-50 parts of coffee powder to obtain the instant coffee powder.

Preferably, the preparation of the desensitized delactosed milk powder comprises the following steps: heating lactose-removed milk to 65 ℃, adjusting the pH value to 6, adding papain, adding 1-5 g of milk per liter, reacting for 2-8 hours, adjusting the temperature to 50 ℃ after the papain reacts, adding flavourzyme, adding 0.3 g of milk per liter, reacting for 1-5 hours, adjusting the pH value to 6.3-6.8 after the reaction is finished, maintaining the temperature at 85 ℃ for 30 minutes, and performing spray drying after concentration to obtain the desensitized lactose-removed milk powder.

Preferably, the natto extract is prepared by the following steps: crushing soybeans, cooling to 30-37 ℃ after cooking, inoculating bacillus natto bacteria liquid, fermenting for 18-48 hours, adding 3-10 times of distilled water, homogenizing, centrifuging, removing insoluble substances, carrying out first filtration on supernatant, controlling the membrane pore size temperature to be 0.1 micron to obtain macromolecular filtrate and micromolecular filtrate, concentrating the micromolecular filtrate by using a filter membrane with the pore size of 2000 Dalton to obtain 500 parts by volume of 100-fold calcium chloride concentrate, adding 1 part of konjac glucomannan and 3.5 parts of sodium alginate into the concentrate, slowly pouring the concentrate into 200-fold 1000 parts of soybean oil after uniform dispersion, emulsifying and homogenizing, adding 0.1moL of calcium chloride, standing for 30min, centrifuging to obtain precipitate, cleaning, drying under normal pressure to obtain a natto extract D1, distilling the macromolecular filtrate at 35-50 ℃ under reduced pressure until the water content is below 60-70%, adding 95% ethanol with the water content of 2 times of volume to carry out precipitation, vacuum drying or freeze drying the precipitate at low temperature, and pulverizing to obtain natto extract D2.

Preferably, the ratio of the natto extract D1 to the natto extract D2 in the added natto extract is 1: 179-1: 200.

(III) advantageous effects

Compared with the prior art, the invention provides a formula and a preparation process of healthy coffee powder, and the formula and the preparation process have the following beneficial effects:

1. the natto extract is added and is subjected to fractionation processing to be natto extract D1 and natto extract D2, the natto extract D1 is rich in nattokinase, the nattokinase has the functions of dissolving thrombus and reducing blood pressure, but the nattokinase is poor in heat resistance and easy to inactivate, the nattokinase in the natto extract is subjected to heat-resistant treatment, the inactivation of the nattokinase in hot water brewing is avoided, meanwhile, the function of avoiding gastric juice degradation is also achieved, the natto extract D2 is rich in polyglutamic acid and replaces a coffee mate containing trans-fatty acid, the natto extract contains high molecular protein polyglutamic acid, the smooth and mellow taste of coffee can be increased, and the absorption of trace elements by a human body can also be increased;

2. the milk powder without lactose and allergen replaces common milk powder, xylo-oligosaccharide, fructo-oligosaccharide and L-arabinose replace commonly used cane sugar in the formula, the L-arabinose is an inhibitor of sucrase in a human body, can block the absorption of the human body to the cane sugar, avoids a plurality of health problems caused by the cane sugar, and the xylo-oligosaccharide and the fructo-oligosaccharide are prebiotics, can solve the problem of constipation and strengthen probiotic groups in intestinal tracts.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows:

the healthy coffee powder in the embodiment comprises the following raw materials in parts by weight: 5 parts of coffee powder, 10 parts of desensitized lactose-removed milk powder, 5 parts of natto extract, 2 parts of L-arabinose and 10 parts of oligosaccharide.

The preparation process for preparing the coffee powder by using the formula comprises the following steps:

fully mixing 10 parts of desensitized lactose-removed milk powder, 5 parts of natto extract, 2 parts of L-arabinose and 10 parts of oligosaccharide to prepare the coffee mate, and then mixing the coffee mate with 5 parts of coffee powder to obtain the instant coffee powder.

The oligosaccharide is xylooligosaccharide or fructooligosaccharide.

The preparation method of the desensitized lactose-removed milk powder comprises the following steps: heating lactose-removed milk to 65 ℃, adjusting the pH value to 6, adding papain, adding 1 g of papain per liter of milk, reacting for 2 hours according to the difference of enzyme activity, adjusting the temperature to 50 ℃ after the papain reacts, adding flavourzyme, adding 0.3 g of flavourzyme per liter of milk, keeping the enzyme amount of 5 units of protein per gram, reacting for 1 hour, adjusting the pH value to 6.3 after the reaction is finished, maintaining the temperature at 85 ℃ for 30 minutes, and performing spray drying after concentration to obtain the desensitized lactose-removed milk powder.

Meanwhile, the preparation of the natto extract comprises the following steps: crushing soybeans, cooling to 30 ℃ after cooking, inoculating bacillus natto bacterial liquid, fermenting for 18 hours, adding 3 times of distilled water, homogenizing, centrifuging, removing insoluble substances, carrying out first filtration on supernatant, controlling the membrane pore size temperature to be 0.1 micron to obtain macromolecular filtrate and micromolecular filtrate, concentrating the micromolecular filtrate by using a filter membrane with the pore size of 2000 daltons to obtain 100 parts of concentrated solution, adding 1 part of konjac glucomannan and 3.5 parts of sodium alginate into the concentrated solution, slowly pouring 200 parts of soybean oil after uniform dispersion, emulsifying and homogenizing, adding 0.1moL of calcium chloride, standing for 30 minutes, centrifuging to obtain precipitate, cleaning, drying at normal pressure to obtain natto extract D1, carrying out reduced pressure distillation on the macromolecular filtrate at 35 ℃ until the water content is below 60%, adding 2 times of 95% ethanol for precipitation, drying the precipitate at low temperature under vacuum or freeze drying, crushing to obtain natto extract D2, the ratio of natto extract D1 to natto extract D2 in the added natto extract is 1: 179.

example two:

the healthy coffee powder in the embodiment comprises the following raw materials in parts by weight: 50 parts of coffee powder, 40 parts of desensitized lactose-removed milk powder, 30 parts of natto extract, 10 parts of L-arabinose and 30 parts of oligosaccharide.

The preparation process for preparing the coffee powder by using the formula comprises the following steps:

fully mixing 40 parts of desensitized and delactosed milk powder, 30 parts of natto extract, 10 parts of L-arabinose and 30 parts of oligosaccharide to prepare the coffee mate, and then mixing the coffee mate with 50 parts of coffee powder to obtain the instant coffee powder.

The oligosaccharide is xylooligosaccharide or fructooligosaccharide.

The preparation method of the desensitized lactose-removed milk powder comprises the following steps: heating lactose-removed milk to 65 ℃, adjusting the pH value to 6, adding papain, adding 5 g of papain per liter of milk, reacting for 8 hours according to the difference of enzyme activity, adjusting the temperature to 50 ℃ after the papain reacts, adding flavourzyme, adding 0.3 g of flavourzyme per liter of milk, keeping the enzyme amount of 20 units of protein per gram, reacting for 5 hours, adjusting the pH value to 6.8 after the reaction is finished, maintaining the temperature at 85 ℃ for 30 minutes, and performing spray drying after concentration to obtain the desensitized lactose-removed milk powder.

Meanwhile, the preparation of the natto extract comprises the following steps: crushing soybeans, cooling to 37 ℃ after cooking, inoculating bacillus natto bacteria liquid, fermenting for 48 hours, adding 10 times of distilled water, homogenizing, centrifuging, removing insoluble substances, filtering supernatant for the first time, controlling the membrane pore size temperature to be 0.1 micron to obtain macromolecular filtrate and micromolecular filtrate, concentrating the micromolecular filtrate by using a filter membrane with the pore size of 2000 daltons to obtain 500 parts of concentrated solution, adding 1 part of konjac glucomannan and 3.5 parts of sodium alginate into the concentrated solution, dispersing uniformly, slowly pouring the mixture into 1000 parts of soybean oil for emulsification and homogenization, adding 0.1moL of calcium chloride, standing for 30min, centrifuging to obtain precipitate, cleaning, drying under normal pressure to obtain natto extract D1, distilling the macromolecular filtrate at 50 ℃ under reduced pressure to the water content of below 70%, adding 2 times of 95% ethanol for precipitation, drying the precipitate under vacuum low temperature or freeze drying, pulverizing to obtain semen Sojae Preparatum extract D2, wherein the ratio of semen Sojae Preparatum extract D1 to semen Sojae Preparatum extract D2 in the added semen Sojae Preparatum extract is 1: 200.

example three:

the healthy coffee powder in the embodiment comprises the following raw materials in parts by weight: 28 parts of coffee powder, 25 parts of desensitized lactose-removed milk powder, 17 parts of natto extract, 6 parts of L-arabinose and 20 parts of oligosaccharide.

The oligosaccharide is xylooligosaccharide or fructooligosaccharide.

The preparation process for preparing the coffee powder by using the formula comprises the following steps:

25 parts of desensitized lactose-removed milk powder, 17 parts of natto extract, 6 parts of L-arabinose and 20 parts of oligosaccharide are fully mixed to prepare the coffee mate, and then the coffee mate is mixed with 28 parts of coffee powder to obtain the instant coffee powder.

The preparation method of the desensitized lactose-removed milk powder comprises the following steps: heating lactose-removed milk to 65 ℃, adjusting the pH value to 6, adding papain, adding 3 g of papain per liter of milk, reacting for 5 hours according to the difference of enzyme activity, adjusting the temperature to 50 ℃ after the papain reacts, adding flavourzyme, adding 0.3 g of flavourzyme per liter of milk, keeping the enzyme amount of 12 units of protein per gram, reacting for 3 hours, adjusting the pH value to 6.5 after the reaction is finished, maintaining the temperature at 85 ℃ for 30 minutes, and performing spray drying after concentration to obtain the desensitized lactose-removed milk powder.

Meanwhile, the preparation of the natto extract comprises the following steps: crushing soybeans, cooling to 33 ℃ after cooking, inoculating bacillus natto bacterial liquid, fermenting for 33 hours, adding 6 times of distilled water, homogenizing, centrifuging, removing insoluble substances, filtering supernatant for the first time, controlling the membrane pore size temperature to be 0.1 micron to obtain macromolecular filtrate and micromolecular filtrate, concentrating the micromolecular filtrate by using a filter membrane with the pore size of 2000 daltons to obtain 300 parts of concentrated solution, adding 1 part of konjac glucomannan and 3.5 parts of sodium alginate into the concentrated solution, dispersing uniformly, slowly pouring the mixture into 600 parts of soybean oil, emulsifying and homogenizing, adding 0.1moL of calcium chloride, standing for 30min, centrifuging to obtain precipitate, cleaning, and drying at normal pressure to obtain a natto extract D1; distilling the macromolecular filtrate at 42 deg.C under reduced pressure until the water content is below 65%, adding 2 times volume of 95% ethanol for precipitation, vacuum drying or freeze drying the precipitate at low temperature, and pulverizing to obtain natto extract D2, wherein the ratio of natto extract D1 to natto extract D2 in the added natto extract is 1: 190.

the invention has the beneficial effects that:

1. the natto extract is added and is subjected to fractionation processing to be natto extract D1 and natto extract D2, the natto extract D1 is rich in nattokinase, the nattokinase has the functions of dissolving thrombus and reducing blood pressure, but the nattokinase is poor in heat resistance and easy to inactivate, the nattokinase in the natto extract is subjected to heat-resistant treatment, the inactivation of the nattokinase in hot water brewing is avoided, meanwhile, the function of avoiding gastric juice degradation is also achieved, the natto extract D2 is rich in polyglutamic acid and replaces a coffee mate containing trans-fatty acid, the natto extract contains high molecular protein polyglutamic acid, the smooth and mellow taste of coffee can be increased, and the absorption of trace elements by a human body can also be increased;

2. the milk powder without lactose and allergen replaces common milk powder, xylo-oligosaccharide, fructo-oligosaccharide and L-arabinose replace commonly used cane sugar in the formula, the L-arabinose is an inhibitor of sucrase in a human body, can block the absorption of the human body to the cane sugar, avoids a plurality of health problems caused by the cane sugar, and the xylo-oligosaccharide and the fructo-oligosaccharide are prebiotics, can solve the problem of constipation and strengthen probiotic groups in intestinal tracts.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.