CN110447746A - A kind of Poria cocos coffee beverage and its production method - Google Patents
A kind of Poria cocos coffee beverage and its production method Download PDFInfo
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- CN110447746A CN110447746A CN201910859988.XA CN201910859988A CN110447746A CN 110447746 A CN110447746 A CN 110447746A CN 201910859988 A CN201910859988 A CN 201910859988A CN 110447746 A CN110447746 A CN 110447746A
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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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- 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
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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
- A23F5/26—Extraction of water-soluble constituents
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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
- A23F5/28—Drying or concentrating coffee extract
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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
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
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Abstract
The present invention is a kind of Poria cocos coffee beverage, belongs to food technology field.By coffee bean 100；Poria cocos 30~40；Radix Glycyrrhizae 20~30；Exocarpium Citri Grandis 5~10；Along with fresh milk or milk powder are made.It is the invention also discloses the preparation method of Poria cocos coffee beverage, coffee, Poria cocos block, licorice tablet is quick-fried or when two is quick-fried is mixed one in proportion；Or coffee will be baked and mix the Poria cocos for picking net, Radix Glycyrrhizae, Exocarpium Citri Grandis progress ultrasonic extraction, it is dried to obtain Poria cocos coffee beverage；Or Poria cocos, Radix Glycyrrhizae, the Exocarpium Citri Grandis that coffee mixing picks net will be baked and carry out water extraction pelleting respectively, it is dried to obtain Poria cocos coffee beverage.The present invention integrates the natural plants of integration of drinking and medicinal herbs, and the spleen-invigorating stomach-protecting of Poria cocos has cleared up coffee to the overstimulation of stomach, Radix Glycyrrhizae clearly return it is sweet reconciled the bitter of coffee, the fragrant qi-regulating of Exocarpium Citri Grandis improves drink mouthfeel, and four complement each other synergy.
Description
Technical field
The present invention relates to a kind of coffee beverage more particularly to a kind of Poria cocos coffee beverages, and the invention further relates to the Poria cocos coffees
The preparation method of coffee drink.
Background technique
More and more people are in a kind of environment being under pressure at present, and the time of having a rest is few, and diet is irregular, and environment is dirty
The factors such as dye cause most people to be substantially all in sub-health state, are easy to appear hyperglycemia, hyperlipidemia, visual fatigue, body
The symptoms such as body fatigue.Since everyone constitution is different, so that the self-care ability of different people is caused to differ larger, because
This people needs to help oneself to improve physical fitness by health care product, its body is made to maintain the state of comparison balance.
Health protection with Chinese medicine health is the rarity of traditional Chinese culture, and main purpose is culture life, prevents disease, strives for healthy length
Longevity.
Many people like drinking coffee now, promote recreation quality or improve working efficiency by drinking coffee, but
It is that for existing coffee beverage because sugar and fat content are higher, long-term or a large amount of drink easily causes the diseases such as hypertension, hyperglycemia
Occur.Therefore, research and development coffee substitute has great importance.
Summary of the invention
It, should the technical problem to be solved by the present invention is in view of the deficiencies of the prior art, provide a kind of Poria cocos coffee beverage
Coffee beverage is reasonable with recalling, in good taste, can also compensate for coffee simple function and the stimulation to stomach.
There is provided the production methods of aforementioned Traditional Chinese medicine health-preserving coffee beverage for another technical problem to be solved by this invention.
The technical problem to be solved by the present invention is to what is realized by technical solution below.The present invention is a kind of Poria cocos
Coffee beverage, its main feature is that, it is mainly prepared from the following raw materials in parts by weight:
Coffee bean 100；Poria cocos 30~40；Radix Glycyrrhizae 20~30；Exocarpium Citri Grandis 5~10；
Perhaps milk powder presses every 1kg Radix Glycyrrhizae with 0.20kg~0.30kg fresh milk or 0.05kg~0.09kg milk powder to fresh milk.
A kind of above-described Poria cocos coffee beverage, the weight proportion of further preferred each raw material are as follows:
Coffee bean 100；Poria cocos 35；Radix Glycyrrhizae 25；Exocarpium Citri Grandis 7；
Fresh milk or milk powder match 0.25kg fresh milk or 0.07Kg milk powder by every 1kg Radix Glycyrrhizae.
The production method for the Poria cocos coffee beverage that the invention also discloses a kind of as described in above technical scheme,
Feature is in its step are as follows:
(1) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis pick only, make traditional Chinese medicinal material raw materials；
(2) after cleaning raw material Poria cocos, 1~2h is impregnated, is cleaned, is set in digester, steam, steam pressure 0.01~0.03
Mpa, temperature are 100 DEG C~105 DEG C, and the time is 20min~30min；Steamed Poria cocos is set and clean cuts into side length 0.7~0.9
Centimetre square fritter；By the good Poria cocos of cutting it is packaged enter baking oven in, spread 3~4cm of disc thickness, at a temperature of 70 DEG C~90 DEG C, dry 6
To drying, Poria cocos block is obtained within~8 hours；
(3) extracting liquorice after cleaning, is rinsed well with drinking water, impregnates 10~12 h, is taken out 12~16h of bored profit, will have been moistened Radix Glycyrrhizae
Make tiling, the crosscutting thin slice at a thickness of 0.3~0.4cm in order；Licorice tablet is set in baking oven, temperature 60 C~70 DEG C, stone is thick
Spend 3~4cm, 6~8h of drying to drying；
(4) Exocarpium Citri Grandis is taken, is rinsed well with drinking water, is sprayed water, 1~2 h of bored profit is cut into 0.3~0.5cm；By Exocarpium Citri Grandis silk
It is fitted into baking oven, spreads 3~4cm of disc thickness, drying temperature controls at 55 DEG C~60 DEG C, dries 6~8 hours, be dried to moisture content and exist
Under 12%；
(5) it takes milk powder to add 6~7 times of amount warm water dilutions or directly take fresh milk, drenches in the licorice tablet that step (3) processing obtains
It mixes thoroughly, 20~30min of bored profit sets in frying container, heated with mild fire, when frying tack-free to strong yellow, takes out, cools down, obtain sweet
Blade；
(6) coffee bean is taken, 13~15 meshes is crossed, cleans removal impurity, make raw material；It dries beans machine and preheats 2~3min；Stoving temperature is
At 130 DEG C~140 DEG C, lower beans persistently bake 5~7min, and raw beans are transformed into white from green；After the completion of steaming training, continue baking 3
~5min, gradually rising stoving temperature is 170 DEG C~180 DEG C, and coffee bean is light brown from the white rapid Huang that is converted to, and continues
It is quick-fried to reach one to continuous cracker is generated for heat absorption；After one is quick-fried, continue 3~5min of baking, gradually rise temperature for 200 DEG C~
210 DEG C, the fragrance of coffee becomes coffee coke taste by herbaceous taste, and issues and generate intensive explosion for the second time；
(7) according to the flavor of coffee, selection is rapidly added step (2) and handles after completing a quick-fried baking or two quick-fried bakings
To Poria cocos block, the obtained Exocarpium Citri Grandis of step (4) and step (5) handle obtained licorice tablet, persistently stir 5~10min, and open
Cooling equipment dynamic simultaneously, stirs evenly and sets complete cooling, completes to bake；
(8) raw material that step (7) has baked is set in grinding device and ground to obtain the final product.
The production method for the Poria cocos coffee beverage that the invention also discloses another as described in above technical scheme,
Its main feature is that in its step are as follows:
(1) coffee bean is taken, 13~15 meshes is crossed, cleans removal impurity, make raw material；It dries beans machine and preheats 2~3min；Stoving temperature is
At 130 DEG C~140 DEG C, lower beans persistently bake 5~7min, and raw beans are transformed into white from green；After the completion of steaming training, continue baking 3
~5min；Gradually rising stoving temperature is 170 DEG C~180 DEG C, and it is light brown to be converted to rapidly Huang from white for coffee bean, and holds
It is quick-fried to reach one to continuous cracker is generated for continuous heat absorption；After one is quick-fried, continue 3~5min of baking, gradually rising temperature is 200 DEG C
~210 DEG C, the fragrance of coffee becomes coffee coke taste by herbaceous taste, and issues and generate intensive explosion for the second time；According to coffee
The flavor of coffee, selection persistently stir 5~10min after completing a quick-fried baking or two quick-fried bakings, and open while moving cooling and set
It is standby, it stirs evenly and sets complete cooling, complete to bake；
(2) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis are acquired to pick only, is cleaned；Radix Glycyrrhizae is fitted into ultrasonic extraction tank, the pure of 5~8 times of amounts is added
Change water and impregnates 10~12h；Poria cocos is fitted into 1~2h of immersion in ultrasonic extraction tank；Exocarpium Citri Grandis is sprayed water before use, 1~2 h of bored profit,
It is cut into 0.3~0.5cm loading ultrasonic extraction tanks；Roast coffee beans, which are packed into ultrasonic extraction tank, carries out first time extraction；It is super
Ultrasonic 1.5~2 hours at 30 DEG C~45 DEG C of sound extractor, 0.1~0.2MPa of vapour pressure in extractor, alcohol reflux circulation control
Temperature；
(3) the first filtrate and the first filter residue are filtered to obtain after extracting for the first time；The purifying of first filter residue, second of addition, 5~8 times of amounts
Water, ultrasonic 1.5~2 hours, 0.1~0.2MPa of vapour pressure, alcohol reflux temperature control filter to obtain the second filtrate at 30 DEG C~45 DEG C
With the second filter residue；
The purified water of 5~8 times of amounts, ultrasonic 0.75~1 hour at 30 DEG C~45 DEG C, steam is added in (4) second filter residues third time
0.1~0.2MPa is pressed, alcohol reflux temperature control filters to obtain third filtrate and third filter residue；Discard third filter residue；
(5) the first filtrate, the second filtrate and third filtrate are mixed, is concentrated into D=1~1.2 to get liquid coffee concentrate；Concentrate
It is packed into container, refrigeration saves at 0 DEG C~5 DEG C；
(6) it takes milk powder to add 6~7 times of amount warm water dilutions or take fresh milk, drenches and mix 20~30min in concentrate thoroughly；It mixes dense
Contracting liquid is packed into spray dryer, and inlet air temperature is 180 DEG C~195 DEG C, leaving air temp is to be spray-dried at 75 DEG C~90 DEG C,
Up to mixed extract dry powder.
The production method for the Poria cocos coffee beverage that the invention also discloses another as described in above technical scheme,
Its main feature is that in its step are as follows:
(1) coffee bean is taken, 13~15 meshes is crossed, cleans, impurity is removed, makees raw material；It dries beans machine and preheats 2~3min；Stoving temperature
When being 130 DEG C~140 DEG C, lower beans persistently bake 5~7min, and raw beans are transformed into white from green；After the completion of steaming training, continue to dry
Roast 3~5min；Gradually rising stoving temperature is 170 DEG C~180 DEG C, coffee bean from white, be converted to rapidly it is yellow light brown, and
It is quick-fried to reach one to continuous cracker is generated for lasting heat absorption；After one is quick-fried, continue 3~5min of baking, gradually rising temperature is 200
DEG C~210 DEG C, the fragrance of coffee becomes coffee coke taste by herbaceous taste, and issues and generate intensive explosion for the second time；According to
The flavor of coffee, selection persistently stir 5~10min after completing a quick-fried baking or two quick-fried bakings, and open while moving cooling and set
It is standby, it stirs evenly and sets complete cooling, complete to bake；
(2) coffee extracted is baked, baking coffee extract is obtained, is packed into spray dryer, inlet air temperature is 175 DEG C~200 DEG C, out
Air temperature is 75 DEG C~85 DEG C, dry coffee dry powder；
(3) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis are acquired to pick only, cleans, makees raw material；Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis are taken, adds water to cook two respectively
Secondary, 1-3 hours each, collecting decoction, filtration, it is 1.23 1.24 clear cream that filtrate, which is concentrated into relative density at 75 DEG C, is added
Ethyl alcohol is measured, is stirred evenly, stands 12 ~ 18 hours, filtration, filtrate recycling ethanol and relative density is 1.20 1.23 when being concentrated into 75 DEG C
Clear cream, be proportionally added into milk powder, mix, pelletize, it is dry, Chinese medicinal granule is made；
(4) take coffee dry powder and Chinese medicinal granule after mixing up to Poria cocos coffee beverage.
In the production method of the above Poria cocos coffee beverage, coffee extracted is baked in step (2), obtains baking coffee extract,
Freeze drier can be packed by baked coffee extract liquor in the past, low-temp low-pressure lyophilization obtains coffee dry powder.
The principle active component of Poria cocos coffee beverage made from the method for the present invention is flavones, pachymaran and caffeine.This
Outside, also containing proteins,vitamins,and minerals etc..In drink of the present invention, the pharmacology of each raw material and effect are as follows:
Poria cocos: sweet in flavor, light, mild-natured, clearing damp and promoting diuresis, invigorating the spleen calming heart.With diuresis, antibacterial action, the immunity energy of body can be improved
The effects of power reduces blood glucose, reduces gastric acid.
Radix Glycyrrhizae: gas is micro-, sweet and special.With invigorating the spleen and benefiting qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription
The effect of.
Exocarpium Citri Grandis: smell faint scent, regulating the flow of QI to ease the stomach, preventing phlegm from forming and stopping coughing.For early prevention and treatment hyperlipidemia, prevention of arterial hardenability
Cardiovascular and cerebrovascular disease has important clinical meaning and practical value.
Of the invention integrates the natural plants of integration of drinking and medicinal herbs, and long-term drinking will not damage human body, very
The daily health care of body for meeting the crowd that modern life rhythm increasingly becomes faster is drunk.
Compared with prior art, the invention has the following advantages:
1, Poria cocos coffee beverage of the present invention, the spleen-invigorating stomach-protecting of Poria cocos and Radix Glycyrrhizae Poria cocos have cleared up coffee to the overstimulation of stomach, sweet
Grass clearly return it is sweet reconciled the bitter of coffee, Poria cocos tranquilizing the mind invigorating the spleen, in Radix Glycyrrhizae QI invigorating profit, Exocarpium Citri Grandis regulating the flow of vital energy and removing obstruction toit, four associations
Make synergy, the monarch and his subjects mutually help, and play weight-reducing of cultivating one's moral character altogether, face nourishing antidebilitation, improve the benefits of spirit.Conditioning while people drink coffee daily
Health improves quality of the life.
2, the production method of Poria cocos coffee beverage provided by the invention can effectively extract the effective ingredient of raw material, while most
Remain to limits the mouthfeel of coffee.
Specific embodiment
A specific embodiment of the invention described further below, so that it is further understood that this hair
It is bright, without constituting the limitation to right of the present invention.
Embodiment 1, a kind of Poria cocos coffee beverage, it is mainly prepared from the following raw materials in parts by weight:
Coffee bean 100；Poria cocos 30；Radix Glycyrrhizae 20；Exocarpium Citri Grandis 5；
Perhaps milk powder presses every 1kg Radix Glycyrrhizae with 0.20kg fresh milk or 0.05kg milk powder to fresh milk.
The production method steps of Poria cocos coffee beverage are as follows:
(1) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis pick only, make traditional Chinese medicinal material raw materials；
(2) after cleaning raw material Poria cocos, immersion 1h is cleaned, is set in digester, steam, 0.01 Mpa of steam pressure, and temperature is
100 DEG C, time 20min；Steamed Poria cocos is set into the clean square fritter for cutting into 0.7 centimetre of side length；By the good Poria cocos block of cutting
It is fitted into baking oven, spreads disc thickness 3cm, at a temperature of 70 DEG C, dry 6 hours to drying, obtain Poria cocos block；
(3) extracting liquorice after cleaning, is rinsed well with drinking water, is impregnated 10h, is taken out bored profit 12h, will moisten Radix Glycyrrhizae and made tiling in order,
The crosscutting thin slice at a thickness of 0.3cm；Licorice tablet is set in baking oven, temperature 60 C, layer thickness 3cm, drying 6h to drying；
(4) Exocarpium Citri Grandis is taken, is rinsed well with drinking water, is sprayed water, 1 h of bored profit is cut into 0.3cm；Exocarpium Citri Grandis silk is packed into baking oven
In, disc thickness 3cm is spread, drying temperature controls at 55 DEG C, dries 6 hours, be dried to moisture content under 12%；
(5) it takes milk powder to add 6 times of amount warm water dilutions or directly take fresh milk, drenches in the licorice tablet that step (3) processing obtains and mix
Even, bored profit 200min sets in frying container, is heated with mild fire, when frying tack-free to strong yellow, takes out, cools down, obtain licorice tablet；
(6) coffee bean is taken, 13 meshes is crossed, cleans removal impurity, make raw material；It dries beans machine and preheats 2min；Stoving temperature is 130 DEG C
When, lower beans persistently bake 5min, and raw beans are transformed into white from green；After the completion of steaming training, continues to bake 3min, make stoving temperature
Gradually rising is 170 DEG C, and it is light brown that coffee bean is converted to rapidly Huang from white, and continues heat absorption to continuous cracker is generated, and is reached
It is quick-fried to one；After one is quick-fried, continue to bake 3min, gradually rising temperature is 200 DEG C, and the fragrance of coffee becomes coffee coke by herbaceous taste
Charcoal taste, and issue and generate intensive explosion for the second time；
(7) according to the flavor of coffee, selection is rapidly added step (2) and handles after completing a quick-fried baking or two quick-fried bakings
To Poria cocos block, the obtained Exocarpium Citri Grandis of step (4) and step (5) handle obtained licorice tablet, persistently stir 5~10min, and open
Cooling equipment dynamic simultaneously, stirs evenly and sets complete cooling, completes to bake；
(8) raw material that step (7) has baked is set in grinding device and ground to obtain the final product.
Embodiment 2, a kind of Poria cocos coffee beverage, it is mainly prepared from the following raw materials in parts by weight:
Coffee bean 100；Poria cocos 35；Radix Glycyrrhizae 25；Exocarpium Citri Grandis 7；
Fresh milk or milk powder match 0.25kg fresh milk or 0.07Kg milk powder by every 1kg Radix Glycyrrhizae.
The production method steps of the Poria cocos coffee beverage are as follows:
(1) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis pick only, make traditional Chinese medicinal material raw materials；
(2) after cleaning raw material Poria cocos, immersion 2h is cleaned, is set in digester, steam, 0.03 Mpa of steam pressure, and temperature is
105 DEG C, time 30min；Steamed Poria cocos is set into the clean square fritter for cutting into 0.9 centimetre of side length；By the good Poria cocos block of cutting
It is fitted into baking oven, spreads disc thickness 4cm, at a temperature of 90 DEG C, dry 8 hours to drying, obtain Poria cocos block；
(3) extracting liquorice after cleaning, is rinsed well with drinking water, impregnate 12 h, take out bored profit 16h, will moisten Radix Glycyrrhizae make in order it is flat
Paving, the crosscutting thin slice at a thickness of 0.4cm；Licorice tablet is set in baking oven, temperature 70 C, layer thickness 4cm, drying 8h is to dry
It is dry；
(4) Exocarpium Citri Grandis is taken, is rinsed well with drinking water, is sprayed water, 2 h of bored profit are cut into 0.5cm；Exocarpium Citri Grandis silk is packed into baking oven
In, disc thickness 4cm is spread, drying temperature controls at 55 DEG C~60 DEG C, dries 8 hours, be dried to moisture content under 12%；
(5) it takes milk powder to add~7 times of amount warm water dilutions or directly take fresh milk, drenches in the licorice tablet that step (3) processing obtains
It mixes thoroughly, bored profit 30min sets in frying container, heated with mild fire, when frying tack-free to strong yellow, takes out, cools down, obtain licorice tablet；
(6) coffee bean is taken, 15 meshes is crossed, cleans removal impurity, make raw material；It dries beans machine and preheats 3min；Stoving temperature is 140 DEG C
When, lower beans persistently bake 7min, and raw beans are transformed into white from green；After the completion of steaming training, continues to bake 5min, make stoving temperature
Gradually rising is 180 DEG C, and it is light brown that coffee bean is converted to rapidly Huang from white, and continues heat absorption to continuous cracker is generated, and is reached
It is quick-fried to one；After one is quick-fried, continue to bake 5min, gradually rising temperature is 210 DEG C, and the fragrance of coffee becomes coffee coke by herbaceous taste
Charcoal taste, and issue and generate intensive explosion for the second time；
(7) according to the flavor of coffee, selection is rapidly added step (2) and handles after completing a quick-fried baking or two quick-fried bakings
To Poria cocos block, the obtained Exocarpium Citri Grandis of step (4) and step (5) handle obtained licorice tablet, persistently stir 10min, and open same
When dynamic cooling equipment, stir evenly and set complete cooling, complete to bake；
(8) raw material that step (7) has baked is set in grinding device and ground to obtain the final product.
Embodiment 3, a kind of Poria cocos coffee beverage, which is characterized in that it is mainly prepared from the following raw materials in parts by weight:
Coffee bean 100； 40；Radix Glycyrrhizae 30；Exocarpium Citri Grandis 10；
Perhaps milk powder presses every 1kg Radix Glycyrrhizae with 0.30kg fresh milk or 0.09kg milk powder to fresh milk.
The production method steps of the Poria cocos coffee beverage are as follows:
(1) coffee bean is taken, 15 meshes is crossed, cleans removal impurity, make raw material；It dries beans machine and preheats 3min；Stoving temperature is 140 DEG C
When, lower beans persistently bake 7min, and raw beans are transformed into white from green；After the completion of steaming training, continue to bake 5min；Make stoving temperature
Gradually rising is 175 DEG C, and it is light brown to be converted to rapidly Huang from white for coffee bean, and continues heat absorption to continuous cracker is generated, and is reached
It is quick-fried to one；After one is quick-fried, continue to bake 4min, gradually rising temperature is 205 DEG C, and the fragrance of coffee becomes coffee coke by herbaceous taste
Charcoal taste, and issue and generate intensive explosion for the second time；According to the flavor of coffee, a quick-fried baking or two quick-fried bakings are completed in selection
After roasting, 8min is persistently stirred, and opens while moving cooling equipment, stirs evenly and sets complete cooling, complete to bake；
(2) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis are acquired to pick only, is cleaned；Radix Glycyrrhizae is fitted into ultrasonic extraction tank, the purified water of 7 times of amounts is added
Impregnate 11h；Poria cocos is fitted into ultrasonic extraction tank and impregnates 2h；Exocarpium Citri Grandis is sprayed water before use, and 2 h of bored profit are cut into 0.5cm dresses
Enter in ultrasonic extractor；Roast coffee beans, which are packed into ultrasonic extraction tank, carries out first time extraction；Ultrasound 2 at 45 DEG C of ultrasonic extraction tank
A hour, vapour pressure 0.1MPa in extractor, alcohol reflux loop temperature-control；
(3) the first filtrate and the first filter residue are filtered to obtain after extracting for the first time；The purified waters of first filter residue, second of addition, 5 times of amounts,
Ultrasonic 1.5 hours, vapour pressure 0.1MPa, alcohol reflux temperature control filter to obtain the second filtrate and the second filter residue at 30 DEG C；
The purified water of 5 times of amounts, ultrasonic 0.75 hour at 30 DEG C, vapour pressure 0.1MPa, ethyl alcohol is added in (4) second filter residues third time
Flow back temperature control, filters to obtain third filtrate and third filter residue；Discard third filter residue；
(5) the first filtrate, the second filtrate and third filtrate are mixed, is concentrated into D=1 to get liquid coffee concentrate；Concentrate is packed into
Container, refrigeration save at 0 DEG C；
(6) it takes milk powder to add 6 times of amount warm water dilutions or take fresh milk, drenches and mix 20min in concentrate thoroughly；Mixed concentrated liquid dress
Enter spray dryer, inlet air temperature is 180 DEG C, leaving air temp is to be spray-dried at 75 DEG C to get mixed extract dry powder.
Embodiment 4, a kind of Poria cocos coffee beverage, it is mainly prepared from the following raw materials in parts by weight:
Coffee bean 100；Poria cocos 32；Radix Glycyrrhizae 26；Exocarpium Citri Grandis 8；
Fresh milk or milk powder match 0.25kg fresh milk or 0.07Kg milk powder by every 1kg Radix Glycyrrhizae.
The production method steps of the Poria cocos coffee beverage are as follows:
(1) coffee bean is taken, 145 meshes is crossed, cleans, impurity is removed, makees raw material；It dries beans machine and preheats 2min；Stoving temperature is 135 DEG C
When, lower beans persistently bake 5min, and raw beans are transformed into white from green；After the completion of steaming training, continue to bake 5min；Make stoving temperature
Gradually rising is 180 DEG C, and it is light brown to be converted to rapidly Huang from white for coffee bean, and continues heat absorption to continuous cracker is generated, and is reached
It is quick-fried to one；After one is quick-fried, continue to bake 5min, gradually rising temperature is 210 DEG C, and the fragrance of coffee becomes coffee coke by herbaceous taste
Charcoal taste, and issue and generate intensive explosion for the second time；According to the flavor of coffee, a quick-fried baking or two quick-fried bakings are completed in selection
After roasting, 10min is persistently stirred, and opens while moving cooling equipment, stirs evenly and sets complete cooling, complete to bake；
(2) coffee extracted is baked, baking coffee extract is obtained, is packed into spray dryer, inlet air temperature is 200 DEG C, leaving air temp
It is 85 DEG C, dry coffee dry powder；
(3) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis are acquired to pick only, cleans, makees raw material；Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis are taken, adds water to cook two respectively
Secondary, 2 hours every time, collecting decoction, filtration, it was 1.23 clear cream that filtrate, which is concentrated into relative density at 75 DEG C, adds equivalent ethyl alcohol, stirs
It is even, 12 hours are stood, filtration, filtrate recycling ethanol and the clear cream that relative density is 1.20 when being concentrated into 75 DEG C are proportionally added into
Milk powder mixes, and pelletizes, dry, and Chinese medicinal granule is made；
(4) take coffee dry powder and Chinese medicinal granule after mixing up to Poria cocos coffee beverage.
Embodiment 5, a kind of Poria cocos coffee beverage, it is mainly prepared from the following raw materials in parts by weight:
Coffee bean 100；Poria cocos 35；Radix Glycyrrhizae 25；Exocarpium Citri Grandis 7；
Fresh milk or milk powder match 0.25kg fresh milk or 0.07Kg milk powder by every 1kg Radix Glycyrrhizae.
The production method steps of the Poria cocos coffee beverage are as follows:
(1) identical as embodiment 4 step (1), it is made and bakes coffee；
(2) coffee extracted is baked, baking coffee extract is obtained, baked coffee extract liquor is packed into freeze drier, low-temp low-pressure liter
Dry the coffee dry powder of China；
(3) identical as (3) the step of embodiment 4, Chinese medicinal granule is made；
(4) take coffee dry powder and Chinese medicinal granule after mixing up to Poria cocos coffee beverage.
Embodiment 6, a kind of preparation method of Poria cocos coffee beverage, its step are as follows:
(1) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis pick only, make traditional Chinese medicinal material raw materials；
(2) by above-mentioned Poria cocos raw material, after cleaning, 1.5h is impregnated, is cleaned, is set in digester, steam, 0.02 Mpa of steam pressure,
Temperature is 102 DEG C, and the time is 25 minutes；
(3) steamed Poria cocos is set into the clean square fritter for cutting into 0.8 centimetre of side length.By the good Poria cocos of cutting it is packaged enter baking oven in,
Disc thickness 3cm is spread, at a temperature of 80 DEG C, 7 hours is dried to drying, obtains Poria cocos block；
(4) extracting liquorice after cleaning, is rinsed well with drinking water, impregnates 11 h, and the bored profit 14h of taking-up will moisten Radix Glycyrrhizae and make tiling in order,
The crosscutting thin skin at a thickness of 0.3cm.Licorice tablet is set in baking oven, 65 DEG C of temperature, layer thickness 3cm, dries 7h to drying；
(5) fresh milk is taken, drenches in net licorice tablet and mixes thoroughly, bored profit 25min sets in frying container, heated with mild fire, fries to strong yellow
Color when tack-free, take out, cools down, obtain licorice tablet.Every 100g licorice tablet 25g fresh milk；
(6) coffee bean is taken, 15 meshes is crossed, cleans, impurity and bad beans is removed, makees raw material；
(7) it dries beans machine and preheats 3min；When stoving temperature is 135 °C, lower beans persistently bake 6min, and raw beans are transformed into white from green
Color；
(8) after the completion of steaming training, continue to bake 4min；Gradually rising stoving temperature is 175 °C, and coffee bean turns rapidly from white
Chemical conversion is yellow light brown, and continues heat absorption to continuous cracker is generated, and it is quick-fried to reach one；
After (9) one is quick-fried, continue to bake 4min, gradually rising temperature is 205 °C, and the fragrance of coffee becomes coffee coke by herbaceous taste
Charcoal taste, and issue and generate intensive explosion for the second time；
(10) according to the flavor of coffee, selection is rapidly added Poria cocos and liquorice, holds after completing a quick-fried baking or two quick-fried bakings
Continuous stirring 8min, and cooling equipment is opened while moving, it stirs evenly and sets complete cooling, complete to bake；Fu is added in every 100g coffee bean
Radix Glycyrrhizae 20g is added in Siberian cocklebur 30g, and Exocarpium Citri Grandis 5g is added；
(11) coffee that will have been baked, sets in coffee grinding device, according to the demand that brews, adjustment degree of grinding be fine lapping, in
Grinding or rough lapping are ground；
(12) it after discharging, is brewed or is weighed and packed according to specification.
Embodiment 7, a kind of preparation method of Poria cocos coffee beverage, its step are as follows:
(1) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis pick only, make traditional Chinese medicinal material raw materials；
(2) by above-mentioned Poria cocos raw material, after cleaning, 2h is impregnated, is cleaned, is set in digester, steam, 0.03 Mpa of steam pressure, temperature
Degree is 105 DEG C, and the time is 20 minutes；
(3) steamed Poria cocos is set into the clean square fritter for cutting into 0.7 centimetre of side length.By the good Poria cocos of cutting it is packaged enter baking oven in,
Disc thickness 3cm is spread, at a temperature of 70 DEG C, 6 hours is dried to drying, obtains Poria cocos block；
(4) extracting liquorice after cleaning, is rinsed well with drinking water, impregnates 10 h, and the bored profit 12h of taking-up will moisten Radix Glycyrrhizae and make tiling in order,
The crosscutting thin skin at a thickness of 0.3cm.Licorice tablet is set in baking oven, temperature 60 C, layer thickness 3cm, dries 6h to drying；
(5) fresh milk is taken, drenches in net licorice tablet and mixes thoroughly, bored profit 20min sets in frying container, heated with mild fire, fries to strong yellow
Color when tack-free, take out, cools down, obtain licorice tablet.Every 100g licorice tablet 25g fresh milk；
(6) coffee bean is taken, 15 meshes is crossed, cleans, impurity and bad beans is removed, makees raw material；
(7) it dries beans machine and preheats 3min；When stoving temperature is 130 °C, lower beans persistently bake 5min, and raw beans are transformed into white from green
Color；
(8) after the completion of steaming training, continue to bake 3min；Gradually rising stoving temperature is 170 °C, and coffee bean turns rapidly from white
Chemical conversion is yellow light brown, and continues heat absorption to continuous cracker is generated, and it is quick-fried to reach one；
After (9) one is quick-fried, continue to bake 3min, gradually rising temperature is 200 °C, and the fragrance of coffee becomes coffee coke by herbaceous taste
Charcoal taste, and issue and generate intensive explosion for the second time；
(10) according to the flavor of coffee, selection is rapidly added Poria cocos and liquorice, holds after completing a quick-fried baking or two quick-fried bakings
Continuous stirring 5min, and cooling equipment is opened while moving, it stirs evenly and sets complete cooling, complete to bake；Fu is added in every 100g coffee bean
Radix Glycyrrhizae 30g is added in Siberian cocklebur 40g, and Exocarpium Citri Grandis 5g is added；
(11) coffee that will have been baked, sets in coffee grinding device, according to the demand that brews, adjustment degree of grinding be fine lapping, in
Grinding or rough lapping are ground；
(12) it after discharging, is brewed or is weighed and packed according to specification.
Embodiment 8, a kind of preparation method of Poria cocos coffee beverage, its step are as follows:
(1) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis pick only, make traditional Chinese medicinal material raw materials；
(2) by above-mentioned Poria cocos raw material, after cleaning, 2h is impregnated, is cleaned, is set in digester, steam, 0.03 Mpa of steam pressure, temperature
Degree is 105 DEG C, and the time is 30 minutes；
(3) steamed Poria cocos is set into the clean square fritter for cutting into 0.9 centimetre of side length.By the good Poria cocos of cutting it is packaged enter baking oven in,
Disc thickness 4cm is spread, at a temperature of 90 DEG C, 8 hours is dried to drying, obtains Poria cocos block；
(4) extracting liquorice after cleaning, is rinsed well with drinking water, impregnates 12 h, and the bored profit 16h of taking-up will moisten Radix Glycyrrhizae and make tiling in order,
The crosscutting thin skin at a thickness of 0.4cm.Licorice tablet is set in baking oven, temperature 70 C, layer thickness 4cm, dries 8h to drying；
(5) it takes milk powder to add 7 times of amount warm water dilutions, drenches in net licorice tablet and mix thoroughly, bored profit 30min is set in frying container, with text
Fire heating fries to strong yellow, when tack-free, take out, cool down, obtain licorice tablet.Every 100g licorice tablet 7g milk powder；
(6) coffee bean is taken, 15 meshes is crossed, cleans, impurity and bad beans is removed, makees raw material；
(7) it dries beans machine and preheats 3min；When stoving temperature is 140 °C, lower beans persistently bake 7min, and raw beans are transformed into white from green
Color；
(8) after the completion of steaming training, continue baking~5min；Gradually rising stoving temperature is 180 °C, and coffee bean is from white, rapidly
It is light brown to be converted to Huang, and continues heat absorption to continuous cracker is generated, it is quick-fried to reach one；
After (9) one is quick-fried, continue to bake 5min, gradually rising temperature is 210 °C, and the fragrance of coffee becomes coffee coke by herbaceous taste
Charcoal taste, and issue and generate intensive explosion for the second time；
(10) according to the flavor of coffee, selection persistently stirs 10min after completing a quick-fried baking or two quick-fried bakings, and opens same
When dynamic cooling equipment, stir evenly and set complete cooling, complete to bake；Poria cocos 30g is added in every 100g coffee bean, and Radix Glycyrrhizae 20g is added,
Exocarpium Citri Grandis 10g；
(11) coffee that will have been baked, sets in coffee grinding device, according to the demand that brews, adjustment degree of grinding be fine lapping, in
Grinding or rough lapping are ground；
(12) it after discharging, is brewed or is weighed and packed according to specification.
Embodiment 9, a kind of preparation method of Poria cocos coffee beverage, its step are as follows:
(1): taking coffee bean, cross 15 meshes, clean, remove impurity and bad beans, make raw material；
(2): drying beans machine and preheat 3min；When stoving temperature is 140 °C, lower beans persistently bake 7min, and raw beans are transformed into white from green
Color；
(3): after the completion of steaming training, continuing to bake 5min；Gradually rising stoving temperature is 180 °C, and coffee bean turns rapidly from white
Chemical conversion is yellow light brown, and continues heat absorption to continuous cracker is generated, and it is quick-fried to reach one；
(4): after one is quick-fried, continuing to bake 5min, gradually rising temperature is 210 °C, and the fragrance of coffee becomes coffee by herbaceous taste
Coke taste, and issue and generate intensive explosion for the second time；
(5): according to the flavor of coffee, selection persistently stirs 10min after completing a quick-fried baking or two quick-fried bakings, and opens same
When dynamic cooling equipment, stir evenly and set complete cooling, complete to bake；
(6): baked coffee extract liquor is packed into spray dryer, and inlet air temperature is 200 DEG C, and leaving air temp is 85 DEG C, dry coffee
Coffee dry powder；
(7): acquisition Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis pick only, clean, make traditional Chinese medicinal material raw materials；
(8): taking Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis, add water to cook respectively secondary, 1.5 hours every time, collecting decoction, filtration, filtrate was dense
It is reduced to the clear cream that relative density is 1.24 (75 DEG C), adds equivalent ethyl alcohol, stirs evenly, stands 18 hours, filtration, filtrate recycling ethanol is simultaneously
It is concentrated into the clear cream that relative density is 1.23 (75 DEG C), addition milk powder is appropriate, mixes, and pelletizes, and it is dry, particle 1.2kg is made,
To obtain the final product；
(9): coffee dry powder and Chinese medicinal granule are weighed, according to demand is brewed after mixing up to a kind of Poria cocos coffee.
Embodiment 10, a kind of production technology and experiment of Poria cocos coffee beverage:
1, sensory evaluation test is carried out to a kind of Poria cocos coffee beverage of the invention below:
Coffee perfume, coffee mouthfeel, associative perception are carried out by 50 to the embodiment of the present invention 1~5 and the commercially available instant coffee of certain brand
Professional with abundant subjective appreciation experience evaluates, and each score for evaluating project is O~10 point, evaluation result such as table
Shown in 1:
1 sensory evaluation of table score per capita
It can be seen from Table 1 that the Poria cocos coffee that method of the invention is prepared has identical as normal coffee or more preferably feels
Official's impression, meanwhile, the gastrointestinal stimulation school of Poria cocos coffee, more health care.
2, total reducing sugar is carried out to a kind of Poria cocos coffee beverage of the invention below and content of trans fatty acids is tested:
Test method, selects DNS method to measure total reducing sugar, and combined gas chromatography mass spectrometry measures trans-fatty acid, GB 5009.6-
2016 national food safety standard measurement fat.Control group is the commercially available instant coffee of certain brand.
The measurement of 2 related substances of table
It can be seen from Table 2 that the Poria cocos coffee beverage that method of the invention is prepared has and the equal nonhazardous height of normal coffee
Trans-fatty acid, on sugared part and fat content, Poria cocos coffee result is more preferably.
3, rat forced swimming test is carried out to a kind of Poria cocos coffee beverage of the invention below:
The SD cleaning grade of health is chosen, male rat 60 is only used as subjects, and is classified as five experimental groups and one right
According to group, according to statistical analysis, there was no significant difference (P > 0.05), is comparable between each group, and five experimental groups are drunk respectively
The coffee beverage of the embodiment of the present invention 1~5, control group drink the commercially available instant coffee of certain brand.Daily morning, each stomach-filling in afternoon
It is oral primary, it 0.25 gram every time, drinks 5 days, during which, does not take other drugs or health care product.In the experiment, when rat is risked one's life
Swimming is tried hard to escape have no result after reform into the motionless state of floating, only expose nostril and keep breathing, four limbs once in a while stroke to keep
Body is unlikely to sink, and records its duration of swimming at this time.
3 forced swimming duration of table
It can be seen from Table 3 that the Poria cocos coffee that method of the invention is prepared has compared with normal coffee, rat can increase
Physical strength.
4, plasma triglyceride level, the weight increment of rat are carried out to a kind of Poria cocos coffee beverage of the invention below
With the measurement of total cholesterol:
Cleaning grade is chosen, male rat 60 is only used as subjects, and is classified as five experimental groups and a control group, daily
The morning, each stomach-filling in afternoon it is oral primary, 0.25 gram every time, experimental group drinks the coffee beverage of the embodiment of the present invention 1~5, right
The commercially available instant coffee of certain brand is drunk according to group.Period, professional mouse grain regular supply.
The measurement of table 4 plasma triglyceride level, weight and total cholesterol
It can be seen from Table 5 that the Poria cocos coffee that method of the invention is prepared can reduce the plasma triglyceride of rat, constitution
Measure increment and total cholesterol level.
5, the measuring content of blood sugar of mouse is carried out to a kind of Poria cocos coffee beverage of the invention below:
Cleaning grade is chosen, male mice 48 is only used as subjects, and is classified as five experimental groups and a blank control group,
Experimental group drinks the coffee beverage of the embodiment of the present invention 1~5.Daily morning, each stomach-filling in afternoon are oral primary, and 0.2 gram every time,
It drinks 5 days, during which, does not take other drugs or health care product, the corresponding time oral administration gavage purified water of blank control group.Serum Portugal
The measurement of grape sugar uses GOD-PAP terminal colorimetric analysis, and the Poria cocos health coffee that method of the invention is prepared has and common coffee
Coffee is compared, and can increase the physical strength of rat.
5 blood sugar detection of table
It can be seen from Table 5 that the Poria cocos health coffee that method of the invention is prepared can accelerate metabolism of blood glucose, mouse is reduced
Blood-sugar content.
Claims (6)
1. a kind of Poria cocos coffee beverage, which is characterized in that it is mainly prepared from the following raw materials in parts by weight:
Coffee bean 100；Poria cocos 30~40；Radix Glycyrrhizae 20~30；Exocarpium Citri Grandis 5~10；
Perhaps milk powder presses every 1kg Radix Glycyrrhizae with 0.20kg~0.30kg fresh milk or 0.05kg~0.09kg milk powder to fresh milk.
2. a kind of Poria cocos coffee beverage according to claim 1, it is characterised in that: the weight proportion of each raw material are as follows:
Coffee bean 100；Poria cocos 35；Radix Glycyrrhizae 25；Exocarpium Citri Grandis 7；
Fresh milk or milk powder match 0.25kg fresh milk or 0.07Kg milk powder by every 1kg Radix Glycyrrhizae.
3. a kind of production method of Poria cocos coffee beverage as claimed in claim 1 or 2, which is characterized in that its step are as follows:
(1) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis pick only, make traditional Chinese medicinal material raw materials；
(2) after cleaning raw material Poria cocos, 1~2h is impregnated, is cleaned, is set in digester, steam, steam pressure 0.01~0.03
Mpa, temperature are 100 DEG C~105 DEG C, and the time is 20min~30min；Steamed Poria cocos is set and clean cuts into side length 0.7~0.9
Centimetre square fritter；By the good Poria cocos of cutting it is packaged enter baking oven in, spread 3~4cm of disc thickness, at a temperature of 70 DEG C~90 DEG C, dry 6
To drying, Poria cocos block is obtained within~8 hours；
(3) extracting liquorice after cleaning, is rinsed well with drinking water, impregnates 10~12 h, is taken out 12~16h of bored profit, will have been moistened Radix Glycyrrhizae
Make tiling, the crosscutting thin slice at a thickness of 0.3~0.4cm in order；Licorice tablet is set in baking oven, temperature 60 C~70 DEG C, stone is thick
Spend 3~4cm, 6~8h of drying to drying；
(4) Exocarpium Citri Grandis is taken, is rinsed well with drinking water, is sprayed water, 1~2 h of bored profit is cut into 0.3~0.5cm；By Exocarpium Citri Grandis silk
It is fitted into baking oven, spreads 3~4cm of disc thickness, drying temperature controls at 55 DEG C~60 DEG C, dries 6~8 hours, be dried to moisture content and exist
Under 12%；
(5) it takes milk powder to add 6~7 times of amount warm water dilutions or directly take fresh milk, drenches in the licorice tablet that step (3) processing obtains
It mixes thoroughly, 20~30min of bored profit sets in frying container, heated with mild fire, when frying tack-free to strong yellow, takes out, cools down, obtain sweet
Blade；
(6) coffee bean is taken, 13~15 meshes is crossed, cleans removal impurity, make raw material；It dries beans machine and preheats 2~3min；Stoving temperature is
At 130 DEG C~140 DEG C, lower beans persistently bake 5~7min, and raw beans are transformed into white from green；After the completion of steaming training, continue baking 3
~5min, gradually rising stoving temperature is 170 DEG C~180 DEG C, and coffee bean is light brown from the white rapid Huang that is converted to, and continues
It is quick-fried to reach one to continuous cracker is generated for heat absorption；After one is quick-fried, continue 3~5min of baking, gradually rise temperature for 200 DEG C~
210 DEG C, the fragrance of coffee becomes coffee coke taste by herbaceous taste, and issues and generate intensive explosion for the second time；
(7) according to the flavor of coffee, selection is rapidly added step (2) and handles after completing a quick-fried baking or two quick-fried bakings
To Poria cocos block, the obtained Exocarpium Citri Grandis of step (4) and step (5) handle obtained licorice tablet, persistently stir 5~10min, and open
Cooling equipment dynamic simultaneously, stirs evenly and sets complete cooling, completes to bake；
(8) raw material that step (7) has baked is set in grinding device and ground to obtain the final product.
4. a kind of production method of Poria cocos coffee beverage as claimed in claim 1 or 2, which is characterized in that its step are as follows:
(1) coffee bean is taken, 13~15 meshes is crossed, cleans removal impurity, make raw material；It dries beans machine and preheats 2~3min；Stoving temperature is
At 130 DEG C~140 DEG C, lower beans persistently bake 5~7min, and raw beans are transformed into white from green；After the completion of steaming training, continue baking 3
~5min；Gradually rising stoving temperature is 170 DEG C~180 DEG C, and it is light brown to be converted to rapidly Huang from white for coffee bean, and holds
It is quick-fried to reach one to continuous cracker is generated for continuous heat absorption；After one is quick-fried, continue 3~5min of baking, gradually rising temperature is 200 DEG C
~210 DEG C, the fragrance of coffee becomes coffee coke taste by herbaceous taste, and issues and generate intensive explosion for the second time；According to coffee
The flavor of coffee, selection persistently stir 5~10min after completing a quick-fried baking or two quick-fried bakings, and open while moving cooling and set
It is standby, it stirs evenly and sets complete cooling, complete to bake；
(2) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis are acquired to pick only, is cleaned；Radix Glycyrrhizae is fitted into ultrasonic extraction tank, the pure of 5~8 times of amounts is added
Change water and impregnates 10~12h；Poria cocos is fitted into 1~2h of immersion in ultrasonic extraction tank；Exocarpium Citri Grandis is sprayed water before use, 1~2 h of bored profit,
It is cut into 0.3~0.5cm loading ultrasonic extraction tanks；Roast coffee beans, which are packed into ultrasonic extraction tank, carries out first time extraction；It is super
Ultrasonic 1.5~2 hours at 30 DEG C~45 DEG C of sound extractor, 0.1~0.2MPa of vapour pressure in extractor, alcohol reflux circulation control
Temperature；
(3) the first filtrate and the first filter residue are filtered to obtain after extracting for the first time；The purifying of first filter residue, second of addition, 5~8 times of amounts
Water, ultrasonic 1.5~2 hours, 0.1~0.2MPa of vapour pressure, alcohol reflux temperature control filter to obtain the second filtrate at 30 DEG C~45 DEG C
With the second filter residue；
The purified water of 5~8 times of amounts, ultrasonic 0.75~1 hour at 30 DEG C~45 DEG C, steam is added in (4) second filter residues third time
0.1~0.2MPa is pressed, alcohol reflux temperature control filters to obtain third filtrate and third filter residue；Discard third filter residue；
(5) the first filtrate, the second filtrate and third filtrate are mixed, is concentrated into D=1~1.2 to get liquid coffee concentrate；Concentrate
It is packed into container, refrigeration saves at 0 DEG C~5 DEG C；
(6) it takes milk powder to add 6~7 times of amount warm water dilutions or take fresh milk, drenches and mix 20~30min in concentrate thoroughly；It mixes dense
Contracting liquid is packed into spray dryer, and inlet air temperature is 180 DEG C~195 DEG C, leaving air temp is to be spray-dried at 75 DEG C~90 DEG C,
Up to mixed extract dry powder.
5. a kind of production method of Poria cocos coffee beverage as claimed in claim 1 or 2, which is characterized in that its step are as follows:
(1) coffee bean is taken, 13~15 meshes is crossed, cleans, impurity is removed, makees raw material；It dries beans machine and preheats 2~3min；Stoving temperature
When being 130 DEG C~140 DEG C, lower beans persistently bake 5~7min, and raw beans are transformed into white from green；After the completion of steaming training, continue to dry
Roast 3~5min；Gradually rising stoving temperature is 170 DEG C~180 DEG C, coffee bean from white, be converted to rapidly it is yellow light brown, and
It is quick-fried to reach one to continuous cracker is generated for lasting heat absorption；After one is quick-fried, continue 3~5min of baking, gradually rising temperature is 200
DEG C~210 DEG C, the fragrance of coffee becomes coffee coke taste by herbaceous taste, and issues and generate intensive explosion for the second time；According to
The flavor of coffee, selection persistently stir 5~10min after completing a quick-fried baking or two quick-fried bakings, and open while moving cooling and set
It is standby, it stirs evenly and sets complete cooling, complete to bake；
(2) coffee extracted is baked, baking coffee extract is obtained, is packed into spray dryer, inlet air temperature is 175 DEG C~200 DEG C, out
Air temperature is 75 DEG C~85 DEG C, dry coffee dry powder；
(3) Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis are acquired to pick only, cleans, makees raw material；Poria cocos, Radix Glycyrrhizae, Exocarpium Citri Grandis are taken, adds water to cook two respectively
Secondary, 1-3 hours each, collecting decoction, filtration, it is 1.23 1.24 clear cream that filtrate, which is concentrated into relative density at 75 DEG C, is added
Ethyl alcohol is measured, is stirred evenly, stands 12 ~ 18 hours, filtration, filtrate recycling ethanol and relative density is 1.20 1.23 when being concentrated into 75 DEG C
Clear cream, be proportionally added into milk powder, mix, pelletize, it is dry, Chinese medicinal granule is made；
(4) take coffee dry powder and Chinese medicinal granule after mixing up to Poria cocos coffee beverage.
6. a kind of production method of Poria cocos coffee beverage as claimed in claim 1 or 2, which is characterized in that its step are as follows:
(1) identical as claim 5 step (1), it is made and bakes coffee；
(2) coffee extracted is baked, baking coffee extract is obtained, baked coffee extract liquor is packed into freeze drier, low-temp low-pressure liter
Dry the coffee dry powder of China；
(3) identical as (3) the step of claim 5, Chinese medicinal granule is made；
(4) take coffee dry powder and Chinese medicinal granule after mixing up to Poria cocos coffee beverage.
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