CN110292087A - Peppermint coffee beverage - Google Patents
Peppermint coffee beverage Download PDFInfo
- Publication number
- CN110292087A CN110292087A CN201910714988.0A CN201910714988A CN110292087A CN 110292087 A CN110292087 A CN 110292087A CN 201910714988 A CN201910714988 A CN 201910714988A CN 110292087 A CN110292087 A CN 110292087A
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- China
- Prior art keywords
- peppermint
- coffee
- parts
- coffee beverage
- hawthorn
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Classifications
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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
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of peppermint coffee beverage, the peppermint coffee beverage includes coffee bean, peppermint, orange peel, hawthorn and semen ziziphi spinosae.The beneficial effects of the present invention are: gained coffee beverage contains the refrigerant mouthfeel of peppermint, compared to single coffee, the fuller throat soothing of mouthfeel level, the effect of refreshment and tranquilization is more protruded.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of peppermint coffee beverage.
Background technique
Coffee be coffee bean is had by the beverage made of techniques such as baking, grind, brew it is long drink history,
It is one of most commonly used beverage of Epidemic Scope in the world.Data show that 200 cups of coffees are drunk every year per capita by Japan and South Korea, beauty
State is 400 glasss, and Europe is 750 glasss.Though the consumption figure of coffee per capita of China is much lower compared with above-mentioned country, drink
Crowd's rapid development of coffee, coffee fan are not within minority.Nowadays, it drinks coffee and has become a kind of fashion, but when closely following
It while still, drinks to coffee also body health benefits, anti-aging, effectively helps to reduce ultraviolet light and outside air pollution to skin
Damage.
Coffee bean contains the ingredients such as chlorogenic acid, caffeine, tannin, and unique perfume (or spice) can be formed after different degrees of baking
Taste.People will reconstitute after coffee bean grinding and drink, and modern food industry can also be made into instant coffee by extraction process.Coffee
Caffeine in coffee has certain central nervous excitation effect, therefore can refresh oneself, but effect also needs to be further improved.
Summary of the invention
The object of the present invention is to provide a kind of peppermint coffee beverages of the good refreshment and tranquilization of effect.
The technical solution used in the present invention is: a kind of peppermint coffee beverage, the peppermint coffee beverage include coffee bean,
Peppermint, orange peel, hawthorn and semen ziziphi spinosae.
Preferably, the peppermint coffee beverage is prepared from the following raw materials in parts by weight: 80~120 parts of coffee bean, thin
20~30 parts of lotus, 5~10 parts of orange peel, 5~10 parts of hawthorn and 5~10 parts of semen ziziphi spinosae.
Particularly preferred, the peppermint coffee beverage is prepared from the following raw materials in parts by weight: 100 parts of coffee bean, peppermint
25 parts, 8 parts of orange peel, 8 parts of hawthorn and 6 parts of semen ziziphi spinosae.
The present invention also provides a kind of methods for processing the peppermint coffee beverage, comprising the following steps:
(1) coffee bean is taken, is roasted, is ground, water hot extraction is added, filtering obtains extract liquor；Then the extract liquor is concentrated
It is dry, obtain coffee instant powder；
(2) peppermint, orange peel, hawthorn and semen ziziphi spinosae, coarse crushing are taken, low temperature bakes, water hot extraction, filtering, and filtrate is concentrated and dried,
Instant powder must be mixed；
(3) coffee instant powder and mixing instant powder are mixed to get solid peppermint coffee beverage.
By being roasted to coffee bean, it is intended to improve the mouthfeel smell of coffee, moreover it is possible to mild-natured coffee bean be allowed to show slightly
The nature and flavor of micro- partial temperature.Peppermint, orange peel, hawthorn and semen ziziphi spinosae, are baked by low temperature, are retained as far as possible retaining wherein volatile component
Under the premise of, increase the mouthfeel of coffee.
Preferably, in the step (1) or (2), for more preferably the smell of raw material, nutritional ingredient are extracted, hot water
Temperature is 90 DEG C~100 DEG C, and extraction times are 1~3 time, and the time extracted every time is 20~60 minutes.
Preferably, in the step (1), the granularity of grinding is 20~60 mesh.
Preferably, in the step (2), for the mouthfeel for improving postorder product, ingredient is retained, the temperature that low temperature bakes is
40 DEG C~60 DEG C, the time that low temperature bakes is 1~3 hour.
The beneficial effects of the present invention are:
Modern medicine believes that, having one's head in the clouds is caused by reducing because of human vas expansion, brain blood supply amount.Chinese medicine thinks,
It is weakness of the spleen and the stomach to keep brain qi and blood insufficient and cause to have one's head in the clouds, therefore when to adjust spleen and stomach function and promotion brain blood circulation
For the therapy of refreshment and tranquilization.
In the present invention, using the coffee bean of strengthening the spleen and stomach inducing resuscitation as primary raw material, it is aided with clear peppermint, then help with invigorating the spleen qi-regulating
Orange peel, the hawthorn of invigorating the spleen promoting blood circulation and the semen ziziphi spinosae of antitoxic heart-soothing and sedative, the interaction of each raw material amounts to and adjusts taste, vital energy regualting and blood circulation-promoting
Function, the benefits of making brain blood supply sufficient, play refreshment and tranquilization.
Wherein, coffee bean, mild-natured, mildly bitter flavor, the function with inducing resuscitation, stomach invigorating.
Peppermint, acrid flavour is cool in nature, return lung, Liver Channel, has clearing heat, relieving sore-throat, the function of soothing liver-qi stagnation.
Orange peel, warm-natured, invigorating the spleen qi-regulating；Hawthorn, slightly warm in nature enter taste warp, invigorating the spleen, activating microcirculation and removing stasis medicinal；Semen ziziphi spinosae, property sweet acid,
Taste is flat, antitoxic heart-soothing and sedative.
Raw material used in entire product, it is not cold not hot, belong to partial temperature in flat, the better promoting blood circulation qi-regulating of energy copes with brain
The problem of qi and blood insufficient supply.Gained coffee beverage contains the refrigerant mouthfeel of peppermint, and compared to single coffee, mouthfeel level is more
Full throat soothing, the effect of refreshment and tranquilization are more prominent.
Specific embodiment
To make those skilled in the art understand the production technology and technique effect of the present invention in detail, below specifically to produce
Example is further described application and the technique effect of the present invention.
Embodiment 1
A method of processing peppermint coffee beverage, comprising the following steps:
(1) in parts by weight, 100 parts of coffee bean are taken, is roasted, being ground to granularity is 40 mesh, and 95 DEG C of water hot extraction 2 is added
Secondary, the time extracted every time is 30 minutes, and filtering obtains extract liquor；Then the extract liquor is concentrated and dried, it is instant obtains coffee
Powder；
(2) by weight, 25 parts of peppermint, 8 parts of orange peel, 8 parts of hawthorn and 6 parts of semen ziziphi spinosae, coarse crushing, under conditions of 50 DEG C are taken
Low temperature bakes 2 hours, and water hot extraction 2 times of 95 DEG C are added, and the time extracted every time is 40 minutes, and filtering, filtrate is concentrated and dried,
Instant powder must be mixed；
(3) coffee instant powder and mixing instant powder are mixed to get solid peppermint coffee beverage.
Embodiment 2
A method of processing peppermint coffee beverage, comprising the following steps:
(1) in parts by weight, 120 parts of coffee bean are taken, is roasted, being ground to granularity is 20 mesh, and 100 DEG C of water hot extraction is added
3 times, the time extracted every time is 20 minutes, and filtering obtains extract liquor；Then the extract liquor is concentrated and dried, it is instant obtains coffee
Powder；
(2) by weight, 30 parts of peppermint, 10 parts of orange peel, 10 parts of hawthorn and 10 parts of semen ziziphi spinosae, coarse crushing, in 60 DEG C of item are taken
Low temperature bakes 1 hour under part, and water hot extraction 1 time of 90 DEG C is added, and the time of extraction is 60 minutes, and filtering, filtrate is concentrated and dried,
Instant powder must be mixed；
(3) coffee instant powder and mixing instant powder are mixed to get solid peppermint coffee beverage.
Embodiment 3
A method of processing peppermint coffee beverage, comprising the following steps:
(1) in parts by weight, 80 parts of coffee bean are taken, is roasted, being ground to granularity is 60 mesh, and 90 DEG C of water hot extraction 3 is added
Secondary, the time extracted every time is 20 minutes, and filtering obtains extract liquor；Then the extract liquor is concentrated and dried, it is instant obtains coffee
Powder；
(2) by weight, 20 parts of peppermint, 5 parts of orange peel, 5 parts of hawthorn and semen ziziphi spinosae 5 are taken, coarse crushing is low under conditions of 40 DEG C
Temperature bakes 1 hour, and water hot extraction 3 times of 90 DEG C are added, and the time extracted every time is 20 minutes, and filtering, filtrate is concentrated and dried, and obtains
Mix instant powder；
(3) coffee instant powder and mixing instant powder are mixed to get solid peppermint coffee beverage.
Coffee beverage obtained by above-described embodiment contains the refrigerant mouthfeel of peppermint, and compared to single coffee, mouthfeel level is more
Full throat soothing, the effect of refreshment and tranquilization are more prominent.
When specifically drinking, 15 grams of coffee beverage are taken obtained by the present invention, 150 milliliters 90 DEG C or more of brewed in hot water is added.
According to personal preference, suitable sweetener, milk etc. can also be added.
Comparative example 1
A method of processing coffee beverage, comprising the following steps:
Coffee bean is taken, is roasted, being ground to granularity is 40 mesh, and water hot extraction 2 times of 95 DEG C are added, and the time extracted every time is
30 minutes, filtering obtained extract liquor；Then the extract liquor is concentrated and dried, obtains coffee instant powder.
More preferably to verify technical effect of the invention, randomly select 50 people (men and women is fifty-fifty, and the age is between -50 years old 18 years old)
It carries out examination to drink, test process is 6 days, drinks instant powder made of single coffee (1 products obtained therefrom of comparative example), later period 33 days early periods
It drinks 1 products obtained therefrom of embodiment.
To avoid the subjectivity for trying to drink crowd too strong, packed using same packaging.Everyone drinks 2 glasss, every glass 150 for one day
Milliliter.The results show that 80% people thinks, the product mouthfeel drunk has the refrigerant sense of throat soothing within the later period 3 days, compares 3 days early periods
The coffee drunk, mouthfeel level is more full mellow, and the effect of refreshment and tranquilization is more prominent.Illustrate, present invention gained coffee phase
For single coffee, significant progress is achieved.
Claims (7)
1. a kind of peppermint coffee beverage, it is characterised in that: the peppermint coffee beverage include coffee bean, peppermint, orange peel, hawthorn and
Semen ziziphi spinosae.
2. peppermint coffee beverage according to claim 1, it is characterised in that: the peppermint coffee beverage is by following parts by weight
Several raw materials are made: 80~120 parts of coffee bean, 20~30 parts of peppermint, 5~10 parts of orange peel, 5~10 parts of hawthorn and semen ziziphi spinosae 5~
10 parts.
3. peppermint coffee beverage according to claim 2, it is characterised in that: the peppermint coffee beverage is by following parts by weight
Several raw materials are made: 100 parts of coffee bean, 25 parts of peppermint, 8 parts of orange peel, 8 parts of hawthorn and 6 parts of semen ziziphi spinosae.
4. a kind of method for processing any one of claim 1-3 peppermint coffee beverage, it is characterised in that: including following step
It is rapid:
(1) coffee bean is taken, is roasted, is ground, water hot extraction is added, filtering obtains extract liquor；Then the extract liquor is concentrated dry
It is dry, obtain coffee instant powder；
(2) peppermint, orange peel, hawthorn and semen ziziphi spinosae, coarse crushing are taken, low temperature bakes, water hot extraction, filtering, and filtrate is concentrated and dried, obtains mixed
Close instant powder；
(3) coffee instant powder and mixing instant powder are mixed to get solid peppermint coffee beverage.
5. the method for processing peppermint coffee beverage according to claim 4, it is characterised in that: the step (1) or (2)
In, the temperature of hot water is 90 DEG C~100 DEG C, and extraction times are 1~3 time, and the time extracted every time is 20~60 minutes.
6. the method for processing peppermint coffee beverage according to claim 4, it is characterised in that: in the step (1), grinding
Granularity be 20~60 mesh.
7. the method for processing peppermint coffee beverage according to claim 4, it is characterised in that: in the step (2), low temperature
The temperature of baking is 40 DEG C~60 DEG C, and the time that low temperature bakes is 1~3 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910714988.0A CN110292087A (en) | 2019-08-05 | 2019-08-05 | Peppermint coffee beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910714988.0A CN110292087A (en) | 2019-08-05 | 2019-08-05 | Peppermint coffee beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110292087A true CN110292087A (en) | 2019-10-01 |
Family
ID=68032595
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910714988.0A Pending CN110292087A (en) | 2019-08-05 | 2019-08-05 | Peppermint coffee beverage |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387326A (en) * | 2020-05-10 | 2020-07-10 | 临清先锋农产品专业合作社 | Formula and production process of phellinus igniarius coffee |
Citations (6)
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| JPH07313061A (en) * | 1991-09-09 | 1995-12-05 | Taishin Shimizu | Flavor coffee bean and coffee powder |
| WO2002063971A2 (en) * | 2001-02-15 | 2002-08-22 | The Procter & Gamble Company | Coffee compositions with enhanced flavor characteristics and method of making |
| CN1761400A (en) * | 2003-03-18 | 2006-04-19 | 金世日 | Method of preparing instant coffee containing aroma extract |
| CN101147517A (en) * | 2007-11-12 | 2008-03-26 | 陵川麦仕霓咖啡有限公司 | Instant coffee and its preparing process |
| CN104041645A (en) * | 2014-06-04 | 2014-09-17 | 崔成哲 | Weight reducing and spirit raising coffee and making method thereof |
| CN106551060A (en) * | 2015-09-25 | 2017-04-05 | 徐勤凤 | A kind of coffee beverage |
-
2019
- 2019-08-05 CN CN201910714988.0A patent/CN110292087A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313061A (en) * | 1991-09-09 | 1995-12-05 | Taishin Shimizu | Flavor coffee bean and coffee powder |
| WO2002063971A2 (en) * | 2001-02-15 | 2002-08-22 | The Procter & Gamble Company | Coffee compositions with enhanced flavor characteristics and method of making |
| CN1761400A (en) * | 2003-03-18 | 2006-04-19 | 金世日 | Method of preparing instant coffee containing aroma extract |
| CN101147517A (en) * | 2007-11-12 | 2008-03-26 | 陵川麦仕霓咖啡有限公司 | Instant coffee and its preparing process |
| CN104041645A (en) * | 2014-06-04 | 2014-09-17 | 崔成哲 | Weight reducing and spirit raising coffee and making method thereof |
| CN106551060A (en) * | 2015-09-25 | 2017-04-05 | 徐勤凤 | A kind of coffee beverage |
Non-Patent Citations (1)
| Title |
|---|
| 佚名: "薄荷配咖啡，带给你不一样的酷爽感觉", 《HTTPS://BAIJIAHAO.BAIDU.COM/S?ID=1640646413734759961&WFR=SPIDER&FOR=PC》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387326A (en) * | 2020-05-10 | 2020-07-10 | 临清先锋农产品专业合作社 | Formula and production process of phellinus igniarius coffee |
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Application publication date: 20191001 |