CN106857999A - A kind of maca cherry coffee and preparation method thereof - Google Patents
A kind of maca cherry coffee and preparation method thereof Download PDFInfo
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- CN106857999A CN106857999A CN201710010502.6A CN201710010502A CN106857999A CN 106857999 A CN106857999 A CN 106857999A CN 201710010502 A CN201710010502 A CN 201710010502A CN 106857999 A CN106857999 A CN 106857999A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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Abstract
The invention discloses a kind of maca cherry coffee and preparation method thereof, it is related to coffee preparation field, in parts by mass, the maca cherry coffee includes 60~150 parts of ground coffees, 20~40 parts of cherry all-fruit powders, 50~80 parts of pueraria root powders and 2~10 parts of additives；The preparation method is comprised the following steps：Select and clean the intact cherry of profile really, after cherry fruit is enucleated, prepare cherry all-fruit powder；Maca is crushed to less than 150 mesh using wall-breaking machine, obtains pueraria root powder, by mass parts, 1 part of maca meal, 0.5~1 part of cellulase and 15~20 parts of water are well mixed, prepare maca extract, by extract solution concentrate drying, obtain pueraria root powder；Coffee bean is cleaned, spontaneously dry after roast and cool down after 10~15min and crush；60~150 parts of ground coffees, 20~40 parts of cherry all-fruit powders and 50~80 parts of pueraria root powders are well mixed and 300 mesh are crushed to.Maca cherry coffee of the invention has good local flavor and mouthfeel, and nutritious.
Description
Technical field
The present invention relates to coffee preparation field, and in particular to a kind of maca cherry coffee and preparation method thereof.
Background technology
Coffee is a kind of common soft drink, with special aromatic odor and taste effect, by the wide of consumer
It is general to like, meanwhile, coffee can also stimulate central nervous system, heart and respiratory system, mitigate muscular fatigue, and then can carry
Refreshing restoring consciouness, is the indispensable drink of the person of being engaged in mental work.
But, because coffee has special bitter taste, allow some consumers not like, it usually needs a large amount of to being added in coffee
Sugar and milk increase the sweet taste of coffee, to suppress bitter taste and astringent taste, but, excessive sugar not only results in consumer's heat
Intake is excessive, and can cause rapid rising and the rapid decrease of blood sugar, can produce the symptoms such as dizziness, meanwhile, excessive caffeine
Human body calcium loss can be caused, increase the load of liver and kidney, harmful effect is produced to body.
The content of the invention
For defect present in prior art, it is an object of the invention to provide a kind of maca cherry coffee and its preparation
Method, it is with good local flavor and mouthfeel and nutritious.
To achieve the above objectives, the present invention is adopted the technical scheme that：
A kind of maca cherry coffee and preparation method thereof, in parts by mass, the maca cherry coffee includes 60~150 parts
Ground coffee, 20~40 parts of cherry all-fruit powders, 50~80 parts of pueraria root powders and 2~10 parts of additives；
The preparation method is comprised the following steps：
S1, select and clean the intact cherry of profile really, after cherry fruit is enucleated, used under conditions of temperature is less than 20 DEG C
Wall-breaking machine is stirred and squeezed the juice, and fruit juice centrifugation obtains just squeezing liquid and solid content, by mass parts, to being squeezed at the beginning of 50 parts in liquid plus
Enter 3~5 parts of pectases, 2~7 parts of cellulases, 1~5 portion of hemicellulase and filtered after stirring, by filter residue and solid content
1~10 part of pectase, 2~5 parts of cellulases, 3~7 portions of hemicellulases and 10 parts of pure water are added to mix after well mixed
5~10min, then squeezed liquid, will just squeeze liquid and squeeze liquid mixing again, obtain cherry juice, in temperature be 15~20 DEG C by cherry juice
Vacuum condition under be concentrated into the concentrated cherry juice that solid content is 25~45；
By mass parts, to addition 0.1~0.3 part of cyclodextrin and 0.02~0.05 part of oxidized starch in 1 part of concentrated cherry juice,
Spray drying obtains cherry fruit powder after being well mixed under conditions of being 35~45 DEG C in temperature；
S2, maca is crushed to less than 150 mesh using wall-breaking machine, obtains pueraria root powder, by mass parts, by 1 part of maca meal,
0.5~1 part of cellulase and 15~20 parts of water are well mixed, in the condition that pressure is 200~250MPa, temperature is 30~35 DEG C
4~5h of lower insulation, obtains maca extract, by extract solution concentrate drying, obtains pueraria root powder；
S3, by coffee bean clean, spontaneously dry after temperature be 200~210 DEG C under conditions of roast 10~15min after it is cold
But and it is crushed to 500 mesh；
S4, by mass parts, 60~150 parts of ground coffees, 20~40 parts of cherry all-fruit powders and 50~80 parts of pueraria root powders are mixed
It is uniform and be crushed to 300 mesh, obtain maca cherry coffee.
On the basis of above-mentioned technical proposal, the cherry selects acerola concentrate, the coffee bean to select Hainan coffee bean.
On the basis of above-mentioned technical proposal, the maca cherry coffee includes 80~100 portions of ground coffees, 30~35 portions of cherries
Peach all-fruit powder, 60~70 parts of pueraria root powders and 5~8 parts of additives.
On the basis of above-mentioned technical proposal, the maca cherry coffee include 95 parts of ground coffees, 32 parts of cherry all-fruit powders,
65 parts of pueraria root powders and 6 parts of additives.
On the basis of above-mentioned technical proposal, the additive is white granulated sugar, vegetable fat powder, casein sodium and edible dioxy
SiClx.
On the basis of above-mentioned technical proposal, the vegetable fat powder includes glucose syrup and hydrogenated vegetable oil.
On the basis of above-mentioned technical proposal, in the step S1, by mass parts, to 4 portions of fruits of addition in squeezing liquid at the beginning of 50 parts
Glue enzyme, 6 parts of cellulases, 3 portions of hemicellulases are simultaneously filtered after stirring, and 6 are added after filter residue is well mixed with solid content
Part pectase, 4 parts of cellulases, 5 portions of hemicellulases and 10 parts of pure water mix 8min, then are squeezed liquid, will just squeeze liquid
Liquid mixing is squeezed again, cherry juice is obtained, and it is 30 that cherry juice is concentrated into solid content under the vacuum condition that temperature is 18 DEG C
Concentrated cherry juice.
It is 40 in temperature to 0.2 part of cyclodextrin and 0.03 part of oxidized starch is added in 1 part of concentrated cherry juice by mass parts
Spray drying obtains cherry fruit powder after being well mixed under conditions of DEG C.
On the basis of above-mentioned technical proposal, in the step S2, maca is crushed to 100 mesh using wall-breaking machine, obtained
Pueraria root powder, by mass parts, 1 part of maca meal, 0.6 part of cellulase and 16 parts of water is well mixed, and is 230MPa, temperature in pressure
Spend to be incubated 4.5h under conditions of 32 DEG C, obtain maca extract, by extract solution concentrate drying, obtain pueraria root powder.
Compared with prior art, the advantage of the invention is that：
(1) maca cherry coffee in the present invention and preparation method thereof, during extracting cherry fruit powder, 3~5 parts of pectin
It is thin from cherry that enzyme, 2~7 parts of cellulases and 1~5 portion of hemicellulase can just squeeze the active ingredient that liquid is deposited in colloid
Discharged in born of the same parents, increase the nutrition of cherry fruit powder, and by the further treatment to solid content and filter residue, can further by
Active ingredient in the dense such as pericarp of structure is effectively discharged, and raw material is effectively utilized, and improving raw material makes
With rate, it is to avoid waste, and then reduce production cost；The present invention can be under conditions of high pressure low temperature by the method, can be fast
Extracts active ingredients in maca out, and can be avoided high temperature from causing the inactivation of active ingredient by speed, preserve the nutrition of maca
And local flavor.
(2) maca cherry coffee of the invention and preparation method thereof, by by 60~150 parts of ground coffees, 20~40 portions of cherries
Peach all-fruit powder, 50~80 parts of pueraria root powders are prepared, it is possible to increase the nutritive value of coffee, are being added without the situation of excessive glucocorticoid
Under, assign the fragrance of the certain sugariness of coffee and cherry and maca, it is to avoid the human body that the rapid elevated band of blood sugar is come is not suitable for injury.
And cause that coffee not only has good local flavor and mouthfeel, and nutritious, maca ene, mustard oil in maca
Glycosides and macamide can protect liver and kidney, it is to avoid during intake coffee, decompose and discharge caffeine increases liver and kidney
Load, cause liver and kidney injury, it is healthier.
Specific embodiment
The present invention is described in further detail with reference to embodiments.
The embodiment of the present invention provides a kind of maca cherry coffee and preparation method thereof, in parts by mass, the maca cherry
Coffee includes 60~150 parts of ground coffees, 20~40 parts of cherry all-fruit powders, 50~80 parts of pueraria root powders and 2~10 parts of additives.
The Ju Ti Pei Fang of maca cherry coffee can be adjusted suitably within the above range according to actual needs, can be wrapped
Include 80~100 parts of ground coffees, 30~35 parts of cherry all-fruit powders, 60~70 parts of pueraria root powders and 5~8 parts of additives.
Maca cherry coffee adds including 95 parts of ground coffees, 32 parts of cherry all-fruit powders, 65 parts of pueraria root powders and 6 parts in the present embodiment
Plus agent.
Cherry in the present invention selects acerola concentrate, the coffee bean to select Hainan coffee bean, the addition in the present embodiment
Agent be white granulated sugar, vegetable fat powder, casein sodium and edible silica, wherein, vegetable fat powder include glucose syrup and hydrogenated vegetable
Oil.
The preparation method of maca cherry coffee is comprised the following steps in the present invention：
S1, select and clean the intact cherry of profile really, after cherry fruit is enucleated, used under conditions of temperature is less than 20 DEG C
Wall-breaking machine is stirred and squeezed the juice, and fruit juice centrifugation obtains just squeezing liquid and solid content, by mass parts, to being squeezed at the beginning of 50 parts in liquid plus
Enter 3~5 parts of pectases, 2~7 parts of cellulases, 1~5 portion of hemicellulase and filtered after stirring, by filter residue and solid content
1~10 part of pectase, 2~5 parts of cellulases, 3~7 portions of hemicellulases and 10 parts of pure water are added to mix after well mixed
5~10min, then squeezed liquid, will just squeeze liquid and squeeze liquid mixing again, obtain cherry juice, in temperature be 15~20 DEG C by cherry juice
Vacuum condition under be concentrated into the concentrated cherry juice that solid content is 25~45.
By mass parts, to addition 0.1~0.3 part of cyclodextrin and 0.02~0.05 part of oxidized starch in 1 part of concentrated cherry juice,
Spray drying obtains cherry fruit powder after being well mixed under conditions of being 35~45 DEG C in temperature.
During cherry fruit powder being extracted using the above method, 3~5 parts of pectases, 2~7 parts of cellulases and 1~5 part
Hemicellulase can just squeeze the active ingredient that is deposited in colloid of liquid and be discharged from cherry cell, increase cherry fruit powder
Nutrition, and by the further treatment to solid content and filter residue, can further by the dense such as pericarp of structure
Active ingredient is effectively discharged, and raw material is effectively utilized, and improves raw material utilization rate, it is to avoid wasted, and then reduces life
Produce cost.
S2, maca is crushed to less than 150 mesh using wall-breaking machine, obtains pueraria root powder, by mass parts, by 1 part of maca meal,
0.5~1 part of cellulase and 15~20 parts of water are well mixed, in the condition that pressure is 200~250MPa, temperature is 30~35 DEG C
4~5h of lower insulation, obtains maca extract, by extract solution concentrate drying, obtains pueraria root powder.Can be forced down in height by the method
Under conditions of temperature, can quickly by the extracts active ingredients in maca out, and high temperature can be avoided from causing the mistake of active ingredient
It is living, preserve nutrition and the local flavor of maca.
S3, by coffee bean clean, spontaneously dry after temperature be 200~210 DEG C under conditions of roast 10~15min after it is cold
But and it is crushed to 500 mesh.
S4, by mass parts, 60~150 parts of ground coffees, 20~40 parts of cherry all-fruit powders and 50~80 parts of pueraria root powders are mixed
It is uniform and be crushed to 300 mesh, add 2~10 parts of additives to obtain maca cherry coffee.
Wherein, the preferred plan of step S1 is：By mass parts, to addition 4 parts of pectases, 6 parts of fibers in squeezing liquid at the beginning of 50 parts
Plain enzyme, 3 portions of hemicellulases are simultaneously filtered after stirring, 6 parts of pectases of addition after filter residue is well mixed with solid content, 4 parts
Cellulase, 5 portions of hemicellulases and 10 parts of pure water mix 8min, then are squeezed liquid, will just squeeze liquid and squeeze liquid mixing again,
Cherry juice is obtained, cherry juice is concentrated into the concentrated cherry juice that solid content is 30 under the vacuum condition that temperature is 18 DEG C.
It is 40 in temperature to 0.2 part of cyclodextrin and 0.03 part of oxidized starch is added in 1 part of concentrated cherry juice by mass parts
Spray drying obtains cherry fruit powder after being well mixed under conditions of DEG C.
The preferred plan of step S2 is：Maca is crushed to 100 mesh using wall-breaking machine, pueraria root powder is obtained, by mass parts, will
1 part of maca meal, 0.6 part of cellulase and 16 parts of water are well mixed, and are to be protected under conditions of 230MPa, temperature are 32 DEG C in pressure
Warm 4.5h, obtains maca extract, by extract solution concentrate drying, obtains pueraria root powder.
Below, by 5 embodiments, the present invention is described in detail.
Embodiment 1
S1, select and clean the intact cherry of profile really, after cherry fruit is enucleated, with broken under conditions of being 18 DEG C in temperature
Wall machine is stirred and squeezed the juice, and fruit juice centrifugation obtains just squeezing liquid and solid content, by mass parts, add 3 in liquid to being squeezed at the beginning of 50 parts
Part pectase, 2 parts of cellulases, 1 portion of hemicellulase are simultaneously filtered after stirring, and are added after filter residue is well mixed with solid content
Enter 1 part of pectase, 2 parts of cellulases, 3 portions of hemicellulases and 10 parts of pure water and mix 10min, then squeezed liquid, will just
Squeeze liquid and squeeze liquid mixing again, obtain cherry juice, cherry juice is concentrated into solid content under the vacuum condition that temperature is 15 DEG C
It is 25 concentrated cherry juice.
It is 35 in temperature to 0.1 part of cyclodextrin and 0.02 part of oxidized starch is added in 1 part of concentrated cherry juice by mass parts
Spray drying obtains cherry fruit powder after being well mixed under conditions of DEG C.
S2, maca is crushed to 150 mesh using wall-breaking machine, pueraria root powder is obtained, by mass parts, by 1 part of maca meal, 0.5
Part cellulase and 15 parts of water are well mixed, and are to be incubated 4h under conditions of 200MPa, temperature are 30 DEG C in pressure, obtain maca and carry
Liquid is taken, by extract solution concentrate drying, pueraria root powder is obtained.
S3, coffee bean is cleaned, spontaneously dry after be 200 DEG C in temperature under conditions of roast 10min after cool down and crush
To 500 mesh.
S4, by mass parts, 60 parts of ground coffees, 20 parts of cherry all-fruit powders and 50 parts of pueraria root powders are well mixed and are crushed to
300 mesh, add 2 parts of additives (white sugar content is 10% in additive), obtain maca cherry coffee.
The maca cherry coffee obtained using the above method, after being brewed using the water that 150ml temperature is 85 DEG C per 21g, drink
The sugariness of material is 8%, and ascorbic content is 3500mg, maca ene, glucosinolate and macamide energy when beverage places 5min
Enough intact retentions in the beverage, play preferable health-care effect.
Embodiment 2
S1, select and clean the intact cherry of profile really, after cherry fruit is enucleated, with broken under conditions of being 18 DEG C in temperature
Wall machine is stirred and squeezed the juice, and fruit juice centrifugation obtains just squeezing liquid and solid content, by mass parts, add 5 in liquid to being squeezed at the beginning of 50 parts
Part pectase, 7 parts of cellulases, 5 portions of hemicellulases are simultaneously filtered after stirring, and are added after filter residue is well mixed with solid content
Enter 10 parts of pectases, 5 parts of cellulases, 7 portions of hemicellulases and 10 parts of pure water and mix 10min, then squeezed liquid, will just
Squeeze liquid and squeeze liquid mixing again, obtain cherry juice, cherry juice is concentrated into solid content under the vacuum condition that temperature is 20 DEG C
It is 45 concentrated cherry juice.
It is 45 in temperature to 0.3 part of cyclodextrin and 0.05 part of oxidized starch is added in 1 part of concentrated cherry juice by mass parts
Spray drying obtains cherry fruit powder after being well mixed under conditions of DEG C.
S2, maca is crushed to 120 mesh using wall-breaking machine, obtains pueraria root powder, by mass parts, by 1 part of maca meal, 1 part
Cellulase and 20 parts of water are well mixed, and are to be incubated 5h under conditions of 250MPa, temperature are 35 DEG C in pressure, obtain maca extraction
Liquid, by extract solution concentrate drying, obtains pueraria root powder.
S3, coffee bean is cleaned, spontaneously dry after be 210 DEG C in temperature under conditions of roast 15min after cool down and crush
To 500 mesh.
S4, by mass parts, 150 parts of ground coffees, 40 parts of cherry all-fruit powders and 80 parts of pueraria root powders are well mixed and are crushed to
300 mesh, add 10 parts of additives (cane sugar content is 15% in additive) to obtain maca cherry coffee.
The maca cherry coffee obtained using the above method, after being brewed using the water that 150ml temperature is 85 DEG C per 21g, drink
The sugariness of material is 10%, and ascorbic content is 3800mg, maca ene, glucosinolate and macamide when beverage places 5min
Retention that can be intact in the beverage, plays preferable health-care effect.
Embodiment 3
S1, by mass parts, add 4 parts of pectases, 6 parts of cellulases, 3 portions of hemicellulases in liquid and stir to being squeezed at the beginning of 50 parts
Uniform rear filtering is mixed, 6 portions of pectases, 4 portions of cellulases, 5 portions of hemicellulases are added after filter residue is well mixed with solid content
8min is mixed with 10 parts of pure water, then is squeezed liquid, will just squeezed liquid and squeeze liquid mixing again, obtain cherry juice, cherry juice is existed
Temperature is to be concentrated into the concentrated cherry juice that solid content is 30 under 18 DEG C of vacuum condition.
It is 40 in temperature to 0.2 part of cyclodextrin and 0.03 part of oxidized starch is added in 1 part of concentrated cherry juice by mass parts
Spray drying obtains cherry fruit powder after being well mixed under conditions of DEG C.
S2, maca is crushed to 100 mesh using wall-breaking machine, pueraria root powder is obtained, by mass parts, by 1 part of maca meal, 0.6
Part cellulase and 16 parts of water are well mixed, and are to be incubated 4.5h under conditions of 230MPa, temperature are 32 DEG C in pressure, obtain maca
Extract solution, by extract solution concentrate drying, obtains pueraria root powder.
S3, coffee bean is cleaned, spontaneously dry after be 210 DEG C in temperature under conditions of roast 13min after cool down and crush
To 500 mesh.
S4, by mass parts, 95 parts of ground coffees, 32 parts of cherry all-fruit powders, 65 parts of pueraria root powders are well mixed and are crushed to 300
Mesh, adds 6 parts of additives to obtain maca cherry coffee.
The maca cherry coffee obtained using the above method, after being brewed using the water that 150ml temperature is 85 DEG C per 21g, drink
The sugariness of material is 8%, and ascorbic content is 4500mg, maca ene, glucosinolate and macamide energy when beverage places 5min
Enough intact retentions in the beverage, play preferable health-care effect.
Embodiment 4
In the present embodiment, except ground coffee be 80 parts, cherry all-fruit powder be 35 parts, pueraria root powder be 60 parts, additive be 5 parts
Outward, other conditions are same as Example 3.
The maca cherry coffee that the present embodiment is obtained, after being brewed using the water that 150ml temperature is 85 DEG C per 21g, beverage
Sugariness is 8%, and ascorbic content is 4800mg when beverage places 5min, and maca ene, glucosinolate and macamide can be complete
Good retention in the beverage, plays preferable health-care effect.
Embodiment 5
In the present embodiment, except ground coffee be 100 parts, cherry all-fruit powder be 35 parts, pueraria root powder be 70 parts, additive be 8
Especially, other conditions are same as Example 3.
The maca cherry coffee that the present embodiment is obtained, after being brewed using the water that 150ml temperature is 85 DEG C per 21g, beverage
Sugariness is 10%, and ascorbic content is 3600mg when beverage places 5min, and maca ene, glucosinolate and macamide can
Intact retention in the beverage, plays preferable health-care effect.
The present invention is not limited to the above-described embodiments, for those skilled in the art, is not departing from
On the premise of the principle of the invention, some improvements and modifications can also be made, these improvements and modifications are also considered as protection of the invention
Within the scope of.The content not being described in detail in this specification belongs to prior art known to professional and technical personnel in the field.
Claims (8)
1. a kind of maca cherry coffee and preparation method thereof, it is characterised in that：In parts by mass, the maca cherry coffee includes
60~150 parts of ground coffees, 20~40 parts of cherry all-fruit powders, 50~80 parts of pueraria root powders and 2~10 parts of additives；
The preparation method is comprised the following steps：
S1, select and clean the intact cherry of profile really, after cherry fruit is enucleated, broken wall is used under conditions of temperature is less than 20 DEG C
Machine is stirred and squeezed the juice, and fruit juice centrifugation obtains just squeezing liquid and solid content, by mass parts, to squeezed at the beginning of 50 parts add in liquid 3~
5 parts of pectases, 2~7 parts of cellulases, 1~5 portion of hemicellulase are simultaneously filtered after stirring, and filter residue is mixed with solid content
Added after uniform 1~10 part of pectase, 2~5 parts of cellulases, 3~7 portions of hemicellulases and 10 parts of pure water mix 5~
10min, then squeezed liquid, will just squeeze liquid and squeeze liquid mixing again, obtain cherry juice, in temperature be 15~20 DEG C true by cherry juice
The concentrated cherry juice that solid content is 25~45 is concentrated under empty condition；
By mass parts, to 0.1~0.3 part of cyclodextrin and 0.02~0.05 part of oxidized starch is added in 1 part of concentrated cherry juice, in temperature
Spend for spray drying obtains cherry fruit powder after being well mixed under conditions of 35~45 DEG C；
S2, maca is crushed to less than 150 mesh using wall-breaking machine, pueraria root powder is obtained, by mass parts, by 1 part of maca meal, 0.5
~1 part of cellulase and 15~20 parts of water are well mixed, and are under conditions of 200~250MPa, temperature are 30~35 DEG C in pressure
4~5h of insulation, obtains maca extract, by extract solution concentrate drying, obtains pueraria root powder；
S3, by coffee bean clean, spontaneously dry after temperature be 200~210 DEG C under conditions of roast 10~15min after cool down simultaneously
It is crushed to 500 mesh；
S4, by mass parts, 60~150 parts of ground coffees, 20~40 parts of cherry all-fruit powders and 50~80 parts of pueraria root powders are well mixed
And 300 mesh are crushed to, obtain maca cherry coffee.
2. a kind of maca cherry coffee as claimed in claim 1 and preparation method thereof, it is characterised in that：The cherry selects pin
Leaf cherry, the coffee bean selects Hainan coffee bean.
3. a kind of maca cherry coffee as claimed in claim 1 and preparation method thereof, it is characterised in that：The maca cherry coffee
Coffee includes 80~100 parts of ground coffees, 30~35 parts of cherry all-fruit powders, 60~70 parts of pueraria root powders and 5~8 parts of additives.
4. a kind of maca cherry coffee as claimed in claim 3 and preparation method thereof, it is characterised in that：The maca cherry coffee
Coffee includes 95 parts of ground coffees, 32 parts of cherry all-fruit powders, 65 parts of pueraria root powders and 6 parts of additives.
5. a kind of maca cherry coffee as claimed in claim 1 and preparation method thereof, it is characterised in that：The additive is white
Granulated sugar, vegetable fat powder, casein sodium and edible silica.
6. a kind of maca cherry coffee as claimed in claim 5 and preparation method thereof, it is characterised in that：The vegetable fat powder includes
Glucose syrup and hydrogenated vegetable oil.
7. a kind of maca cherry coffee as claimed in claim 1 and preparation method thereof, it is characterised in that：In the step S1,
By mass parts, add 4 parts of pectases, 6 parts of cellulases, 3 portions of hemicellulases in liquid and mistake after stirring to being squeezed at the beginning of 50 parts
Filter, adds 6 parts of pectases, 4 parts of cellulases, 5 portions of hemicellulases and 10 parts of pure water after filter residue is well mixed with solid content
8min is mixed, then liquid is squeezed, liquid will be just squeezed and be squeezed liquid mixing again, obtain cherry juice, in temperature be 18 DEG C by cherry juice
Vacuum condition under be concentrated into the concentrated cherry juice that solid content is 30.
It it is 40 DEG C in temperature to 0.2 part of cyclodextrin and 0.03 part of oxidized starch is added in 1 part of concentrated cherry juice by mass parts
Under the conditions of be well mixed after spray drying obtain cherry fruit powder.
8. a kind of maca cherry coffee as claimed in claim 1 and preparation method thereof, it is characterised in that：In the step S2,
Maca is crushed to 100 mesh using wall-breaking machine, pueraria root powder is obtained, by mass parts, by 1 part of maca meal, 0.6 part of cellulase and
16 parts of water are well mixed, and are to be incubated 4.5h under conditions of 230MPa, temperature are 32 DEG C in pressure, obtain maca extract, will carry
Liquid concentrate drying is taken, pueraria root powder is obtained.
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| CN105124081A (en) * | 2015-07-24 | 2015-12-09 | 大连民族大学 | Cherry coffee powder and production method of same |
| CN105685336A (en) * | 2016-01-14 | 2016-06-22 | 海南大学 | Pineapple and milk coffee and preparation method thereof |
| CN105961765A (en) * | 2016-03-03 | 2016-09-28 | 合肥不老传奇保健科技有限公司 | Instant coffee improving memory and preparing method thereof |
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Application publication date: 20170620 |