CN110477163A - A kind of coffee nectar powder and preparation method thereof - Google Patents
A kind of coffee nectar powder and preparation method thereof Download PDFInfo
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- CN110477163A CN110477163A CN201910909731.0A CN201910909731A CN110477163A CN 110477163 A CN110477163 A CN 110477163A CN 201910909731 A CN201910909731 A CN 201910909731A CN 110477163 A CN110477163 A CN 110477163A
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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
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention discloses a kind of coffee nectar powders and preparation method thereof, preparation including micro- fermentation of coffee pericarp tea, function matches the preparation of feed powder, hybrid packed and etc., beneficiating ingredient in Coffee pulp tea is effectively increased by being enriched with and wrapping up in powder baking step, and wet fermentation acidification phenomenon caused by preventing repeatedly water to introduce.The present invention is combined by pre fermentation in enrichment process and subsequent micro- fermentation, and fermentation effectively increases the flavor and nutritive value of Coffee pulp tea for a full due.It joined cortex cinnamomi in coffee nectar powder, the function that the raw material of a variety of integration of drinking and medicinal herbs such as pueraria lobata extracts matches feed powder, with the healthcare function for making coffee nectar powder have significant hypoglycemic blood pressure lowering and inducing sweat and dispelling exogenous evils cold dispelling after the collocation of Coffee pulp tea, and the coffee nectar powder benefit materials dissolution of powdery is more rapidly and efficiently, the present invention takes full advantage of the waste of coffee bean processing, the economic value for having played Coffee pulp to greatest extent, has broad application prospects.
Description
Technical field
The present invention relates to Coffee pulp manufacture field, in particular to a kind of coffee nectar powder and preparation method thereof.
Background technique
In conventional machining process, drunk after the seed removing shell of coffee is roasted processing, Coffee pulp is as coffee
The wet fertilizer that is made of heap that the by-product small part of processing and farmyard manure pig manure, cow dung etc. carry out certain time returns to coffee kind
It plants ground and provides nutrition for the growth of coffee.Most of Coffee pulp is discarded after the wet excessive fermentation of processing factory's through a long time high temperature nuclear reactor
The peculiar smell such as vinasse are generated, or even many stench waste water of outflow become production rubbish, cause Heavy environmental pollution.
Coffee pulp accounts for the 40% of fruit gross weight, and Yunnan harvest its Coffee pulp of coffee fresh fruit is up to 300,000 tons within 2018.
The Coffee pulp of such flood tide, efficient utilization rate is less than 2%.The processing of micro- essence Coffee pulp tea enriches coffee comprehensive product
Classification extends coffee industrial chain, effectively increases the Commercial cultivation value of coffee, the micro- smart Coffee pulp of research and development high quality
The processing technology thereof of tea has very big realistic meaning to Coffee Production and processing.
Coffee pulp tea is made after being dried, baked using exocarp, the pulp of mature coffee drupe, can be used for preventing and treating
Osteoporosis, rickets, women's iron-deficiency anemia have qi-regulating, clearing heat-fire, removing pattogenic heat from the blood and toxic material from the body effect and help digest, drop
Rouge weight-reducing resists the disease promote blood circulation Deng healthcare functions.Specifically there are two types of methods for the processing of Coffee pulp tea, one is day
Fresh fruit skin is shone, process is that fresh fruit is dried, then removes exocarp, then the exocarp of removing is baked, Coffee pulp is made
Tea；The second is degumming pericarp, process uses fresh mature fresh fruit, first strips exocarp, and the exocarp stripped is direct
It is baked after drying and Coffee pulp tea is made.Although sour-sweet using the overall taste of Coffee pulp tea made from both methods, slightly
The raw green taste of band, taste is more dull, and the beneficiating ingredient content in Coffee pulp is limited, and heath-function is low.
Fermentation is an important production routine for promoting flavour of food products, when food is in certain temperature, pH value, oxygen, micro- life
In the presence of object, fermentation process will be generated.Fermentation processes are suitable for, by the great flavor and quality for improving food；Fermentation
Process control is improper, by the quality and flavor generation significant negative impact to food.Coffee pulp sweet and sour taste after everfermentation,
Fruity is strong, but wet fermentation is easy to appear in fermentation process, i.e., water content is excessively high in Coffee pulp, leads to yeast-bitten and rancid
It rots, seriously affects the quality of Coffee pulp tea, and slight micro- fermentation after being dried using Coffee pulp is not enough to release completely
Put the minerals in coffee, the nutrition such as organic acid and flavor substance.
Summary of the invention
The technical problems to be solved by the invention: nutrition and flavor substance content and dissolution in raising Coffee pulp tea
Rate is promoted the flavor of Coffee pulp tea using micro- fermentation technique, while reducing and occurring the possibility of wet fermentation in micro- fermentation, and a variety of
It brews to drink after ingredient collocation powder processed and can increase functional health effect.
In order to solve the above technical problems, the present invention provides technical solution below:
A kind of coffee nectar powder, is prepared by the raw material of following parts by weight: 10~20 portions of cortex cinnamomis, 15~25 parts of Radix Ophiopogonis, 5
~15 portions of radix scrophulariaes, 10~20 portions of jujubes, 2~8 parts of stir-baked RADIX PAEONIAE ALBAs, 3~6 portions of Radix Glycyrrhizaes, 100~200 parts of Coffee pulp tea, 1~10 part
Brown sugar powder, 5~15 parts of lemon dryslices, 10~20 parts of malt, 1~5 part of Rehmannia glutinosa, 2~8 parts of pueraria lobatas.
Preferably, the Coffee pulp tea is prepared by the following method:
(1) clean coffee fresh fruit is placed on drying frame, uniformly makes thinner and dries to surface dewatering；
(2) coffee drupe after sunning is subjected in dried over anhydrous environment heat treatment, is cut in half and takes Coffee pulp；
(3) Coffee pulp is placed on drying frame sunning of uniformly making thinner, sunning to moisture content 10~12%；Uniformly spray
Coffee pulp crude extract, spray flow are the 15~20% of Coffee pulp weight, stand 1~2h of bored profit after spray, then use coffee berry
Skin ash content uniformly wraps up Coffee pulp and carries out wrapping up in powder, is placed in 35~45 DEG C of baking ovens and is dried to water content 15~20%, weight after cooling down
It sprays again, wrap up in powder, drying operation, repeat 2~4 wheels and be placed on micro- fermentation in hermetic bag, operating environment requirement are as follows: air humidity
45-55%, 20 ± 3 DEG C of temperature, micro- fermentation 4-6 days；
(4) Coffee pulp after micro- fermentation is baked: 140 DEG C, bakes 5-8 minutes, can be prepared by Coffee pulp tea.
Preferably, the Coffee pulp crude extract the preparation method is as follows:
Coffee fresh fruit skin is successively obtained after pectase and Protease Treatment to skin slag liquid, adjusts pH6.0, adds skin slag liquid
The cellulase of 7wt%, reacts 2h, boiling water bath 5min inactivation at 48 DEG C, and skin slag liquid recycles 15min, In in colloid mill
It is handled 3 times under 15MPa pressure with homogenizer, filtering, 60 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/3 of stoste volume, and concentration is added
The fragrance of a flower class essential oil of liquid weight 0.05~0.1% and 1~5% oligofructose, be sufficiently stirred dissolution after up to Coffee pulp it is thick
Extract.
Preferably, the filter residue obtained after the filtering takes out after dry combustion method 60min at 260~280 DEG C and cools down, and crosses 100 mesh
Sieve obtains Coffee pulp ash content.
Preferably, the final concentration 250U/L, 35 DEG C of 1~3h of processing of the pectase；The protease it is final concentration of
60U/L, 37 DEG C of processing 30min；The final concentration of 50U/L of the cellulase.
A kind of preparation method of above-mentioned coffee nectar powder, is prepared by following specific steps:
(1) the following raw material is weighed by list of ingredients: cortex cinnamomi, Radix Ophiopogonis, radix scrophulariae, jujube, stir-baked RADIX PAEONIAE ALBA, Radix Glycyrrhizae, lemon dryslice, wheat
Bud, Rehmannia glutinosa, pueraria lobata, above-mentioned raw materials are dry product；
(2) after the raw material in step (1) being impregnated 1~3h using the pure water of 3~5 times of weight of gross weight, decoction 60~
180min filters to take filtrate, and 50 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/4 of stoste volume；
(3) will concentration filtrate be spray-dried function with feed powder, spray drying condition are as follows: 190 DEG C of intake air temperature, out
110 DEG C of temperature degree, air quantity 120m3/ h, feedstock quality score 10%；
(4) Coffee pulp tea is smashed it through into 50 mesh screens, brown sugar powder is added in the powder after sieving and function matches feed powder,
Pouch tea bag sealed package is after mixing up to coffee nectar powder.
It is that the present invention obtains the utility model has the advantages that
1. the sunning after fresh fruit cleaning, can increase the sour-sweet mouthfeel of pericarp, fruit-like flavour is denseer.Anhydrous decortication, decortication
Link waterless operation guarantees that process nutriment is not lost, and avoids the addition because of water, it is mouldy that wet fermentation easily leads to pericarp.It is close
Micro- fermentation process is sealed, sealing micro- fermentation post-processing can allow pericarp taste more balanced, mellow.
2. containing higher soluble dietary fiber, chlorogenic acid, reduced sugar, trigonelline, ammonia in Coffee pulp crude extract
The substances such as base acid, then contain more calcium in Coffee pulp ash content, magnesium, the several mineral materials such as manganese, and the spray more taken turns, is wrapped up in bored profit
Powder and drying operation can in Coffee pulp is dry continuous heads matter, the nutrition such as organic acid and flavor substance, and be subsequent
Basic raw material is provided in micro- fermentation process.
3. the addition of fragrance of a flower class essential oil can strengthen the fragrance of Coffee pulp in Coffee pulp crude extract, and fragrance endures repeated infusions,
It is not easy thin out, what the addition of oligofructose can effectively facilitate probiotics colonizes and improve probiotic active, makes full use of enrichment
Basic raw material improves the production quantity of ferment local-flavor substance.
4. Coffee pulp ash content not only can be absorbed extra bored profit residual moisture and be adhered to Coffee pulp surface, due to
It is alkalinity, can also neutralize extra acidic materials, so that Coffee pulp can be dried rapidly, prevent wet fermentation.Drying temperature choosing
35~45 DEG C are selected as, pre fermentation has been carried out in drying course, micro- fermentation of subsequent Coffee pulp dry product is prevented to be not thorough, it can not
Inner deep fermentation matches with subsequent micro- fermentation and achievees the purpose that inside and outside complete fermentation.
5. joined cortex cinnamomi in coffee nectar powder, the function that the raw material of a variety of integration of drinking and medicinal herbs such as pueraria lobata extracts matches feed powder, with
Coffee nectar powder is made to have the healthcare function of significant hypoglycemic blood pressure lowering and inducing sweat and dispelling exogenous evils cold dispelling after the collocation of Coffee pulp tea.
Specific embodiment
Below by the description to embodiment, specific embodiments of the present invention will be described in further detail, with side
Those skilled in the art is helped to have more complete, accurate and deep understanding to inventive concept of the invention, technical solution.
Embodiment 1: it is prepared as follows coffee nectar powder:
One, the selection and preparation of raw material:
Selection growth height above sea level is in the coffee of 1300-1600 meters of environment.The coffee of High aititude plantation is raw since day and night temperature is big
Long period is slow, conducive to the accumulation of coffee nutriment, some researches show that within the scope of the height above sea level for being suitable for coffee growth, with
The raising of altitude, coffee candy separating/enriching, content of caffeine reduce, coffee drupe is full, coffee cup quality improve.Choosing
Select coffee garden of the coffee drupe from ecology without pollution by pesticides.Cafetal soil, irrigation water, processing water meet national standard
The production of GB/T1963 organic products, processing specification, the pollution such as no chemical pesticide, heavy metal.
Fragrance of a flower class essential oil uses natural rose essential.
The preparation of Coffee pulp tea:
(1) coffee species use Yunnan Coffea Arabica, and the well done aubergine fresh fruit of picked by hand, fresh fruit sugar content is low
Sugar content actual measurement is 36.1% in 30%, the present embodiment, when picking without base of fruit, do not destroy fruit pulp；
(2) same day harvests in fresh fruit 8 hours and cleans coffee drupe with clean water, while removing the sundries such as delimbing, leaf；It selects
Fruit type uniformly individually process by full, immaculate, unabroken healthy mature fruit after cleaning；Clean fresh fruit is placed in drying frame
On, sunning of uniformly making thinner, sunning thickness is no more than 2 centimetres, dries the time 6 hours；
(3) Coffee pulp is placed on drying frame sunning of uniformly making thinner, sunning to moisture content 10%；By the coffee after sunning
Coffee fruit carries out heat treatment in dried over anhydrous environment, is cut in half and takes Coffee pulp；
(4) coffee fresh fruit skin is successively obtained after pectase and Protease Treatment to skin slag liquid, adjusts pH6.0, adds skin
The cellulase of slag liquid 7wt% reacts 2h, boiling water bath 5min inactivation at 48 DEG C, and skin slag liquid recycles 15min in colloid mill,
It is handled 3 times under 15MPa pressure with homogenizer, filtering, 60 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/3 of stoste volume, are added dense
0.05% fragrance of a flower class essential oil of contracting liquid weight and 1% oligofructose are sufficiently stirred after dissolution up to Coffee pulp crude extract.Institute
State the final concentration 250U/L, 35 DEG C of processing 1h of pectase；The final concentration of 60U/L of the protease, 37 DEG C of processing 30min；Institute
State the final concentration of 50U/L of cellulase.The filter residue obtained after filtering takes out after dry combustion method 60min at 260 DEG C and cools down, and crosses 100
Mesh screen obtains Coffee pulp ash content.
(5) be enriched with: uniformly spray Coffee pulp crude extract, spray flow are the 15% of Coffee pulp weight, are stood after spray
Bored profit 1h, then uniformly wrap up Coffee pulp with Coffee pulp ash content and carry out wrapping up in powder, it is placed in 35 DEG C of baking ovens and is dried to water content 15%,
It repeats to spray, wrap up in powder, drying operation after cooling down, repeats 2 wheels and be placed on micro- fermentation in hermetic bag, operating environment requirement are as follows: air
Humidity 45%, 20 ± 3 DEG C of temperature, micro- fermentation 4 days；Pre fermentation process is carried out in enrichment process simultaneously.
(6) Coffee pulp after micro- fermentation is baked: 140 DEG C, bakes 5 minutes, can be prepared by Coffee pulp tea.
Two, the preparation of coffee nectar powder:
(1) the following raw material: 10 parts by weight cortex cinnamomis, 15 parts by weight Radix Ophiopogonis, 5 parts by weight radix scrophulariaes, 10 weight is weighed by list of ingredients
Part jujube, 2 parts by weight stir-baked RADIX PAEONIAE ALBAs, 3 parts by weight Radix Glycyrrhizaes, 5 parts by weight of lemon dry plates, 10 parts by weight malt, 1 parts by weight Rehmannia glutinosa, 2
Parts by weight pueraria lobata, above-mentioned raw materials are dry product；
(2) after the raw material in step (1) being impregnated 1h using the pure water of 3 times of weight of gross weight, 60min is decocted, filter is filtered to take
Liquid, 50 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/4 of stoste volume；
(3) will concentration filtrate be spray-dried function with feed powder, spray drying condition are as follows: 190 DEG C of intake air temperature, out
110 DEG C of temperature degree, air quantity 120m3/ h, feedstock quality score 10%；
(4) 100 parts by weight Coffee pulp tea are smashed it through into 50 mesh screens, it is red that 1 parts by weight is added in the powder after sieving
Icing Sugar and function match feed powder, and pouch tea bag sealed package is after mixing up to coffee nectar powder.
Embodiment 2: it is prepared as follows coffee nectar powder:
One, the selection and preparation of raw material:
Selection growth height above sea level is in the coffee of 1300-1600 meters of environment.The coffee of High aititude plantation is raw since day and night temperature is big
Long period is slow, conducive to the accumulation of coffee nutriment, some researches show that within the scope of the height above sea level for being suitable for coffee growth, with
The raising of altitude, coffee candy separating/enriching, content of caffeine reduce, coffee drupe is full, coffee cup quality improve.Choosing
Select coffee garden of the coffee drupe from ecology without pollution by pesticides.Cafetal soil, irrigation water, processing water meet national standard
The production of GB/T1963 organic products, processing specification, the pollution such as no chemical pesticide, heavy metal.
Fragrance of a flower class essential oil uses natural refined jasmine oil.
The preparation of Coffee pulp tea:
(1) coffee species use Yunnan Coffea Arabica, and the well done aubergine fresh fruit of picked by hand, fresh fruit sugar content is low
Sugar content actual measurement is 34.5% in 30%, the present embodiment, when picking without base of fruit, do not destroy fruit pulp；
(2) same day harvests in fresh fruit 8 hours and cleans coffee drupe with clean water, while removing the sundries such as delimbing, leaf；It selects
Fruit type uniformly individually process by full, immaculate, unabroken healthy mature fruit after cleaning；Clean fresh fruit is placed in drying frame
On, sunning of uniformly making thinner, sunning thickness is no more than 2 centimetres, dries the time 6 hours；
(3) Coffee pulp is placed on drying frame sunning of uniformly making thinner, sunning to moisture content 12%；By the coffee after sunning
Coffee fruit carries out heat treatment in dried over anhydrous environment, is cut in half and takes Coffee pulp；
(4) coffee fresh fruit skin is successively obtained after pectase and Protease Treatment to skin slag liquid, adjusts pH6.0, adds skin
The cellulase of slag liquid 7wt% reacts 2h, boiling water bath 5min inactivation at 48 DEG C, and skin slag liquid recycles 15min in colloid mill,
It is handled 3 times under 15MPa pressure with homogenizer, filtering, 60 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/3 of stoste volume, are added dense
0.1% fragrance of a flower class essential oil of contracting liquid weight and 5% oligofructose are sufficiently stirred after dissolution up to Coffee pulp crude extract.Institute
State the final concentration 250U/L, 35 DEG C of 1~3h of processing of pectase；The final concentration of 60U/L of the protease, 37 DEG C of processing 30min；
The final concentration of 50U/L of the cellulase.The filter residue obtained after filtering takes out after dry combustion method 60min at 280 DEG C and cools down, mistake
100 mesh screens obtain Coffee pulp ash content.
(5) uniformly spray Coffee pulp crude extract, spray flow are the 20% of Coffee pulp weight, stand bored profit after spray
2h, then uniformly wrap up Coffee pulp with Coffee pulp ash content and carry out wrapping up in powder, it is placed in 45 DEG C of baking ovens and is dried to water content 20%, cool down
After repeat to spray, wrap up in powder, drying operation, repeat 4 wheels and be placed on micro- fermentation in hermetic bag, operating environment requirement are as follows: air humidity
55%, 20 ± 3 DEG C of temperature, micro- fermentation 6 days；
(6) Coffee pulp after micro- fermentation is baked: 140 DEG C, bakes 8 minutes, can be prepared by Coffee pulp tea.
Two, the preparation of coffee nectar powder:
(1) the following raw material: 20 parts by weight cortex cinnamomis, 25 parts by weight Radix Ophiopogonis, 15 parts by weight radix scrophulariaes, 20 weight is weighed by list of ingredients
Portion jujube, 8 parts by weight stir-baked RADIX PAEONIAE ALBAs, 6 parts by weight Radix Glycyrrhizaes, 15 parts by weight of lemon dry plates, 20 parts by weight malt, 5 parts by weight Rehmannia glutinosas,
8 parts by weight pueraria lobatas, above-mentioned raw materials are dry product；
(2) after the raw material in step (1) being impregnated 3h using the pure water of 5 times of weight of gross weight, 180min is decocted, filter is filtered to take
Liquid, 50 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/4 of stoste volume；
(3) will concentration filtrate be spray-dried function with feed powder, spray drying condition are as follows: 190 DEG C of intake air temperature, out
110 DEG C of temperature degree, air quantity 120m3/ h, feedstock quality score 10%；
(4) 200 parts by weight Coffee pulp tea are smashed it through into 50 mesh screens, it is red that 10 parts by weight is added in the powder after sieving
Icing Sugar and function match feed powder, and pouch tea bag sealed package is after mixing up to coffee nectar powder.
Embodiment 3: it is prepared as follows coffee nectar powder:
One, the selection and preparation of raw material:
Selection growth height above sea level is in the coffee of 1300-1600 meters of environment.The coffee of High aititude plantation is raw since day and night temperature is big
Long period is slow, conducive to the accumulation of coffee nutriment, some researches show that within the scope of the height above sea level for being suitable for coffee growth, with
The raising of altitude, coffee candy separating/enriching, content of caffeine reduce, coffee drupe is full, coffee cup quality improve.Choosing
Select coffee garden of the coffee drupe from ecology without pollution by pesticides.Cafetal soil, irrigation water, processing water meet national standard
The production of GB/T1963 organic products, processing specification, the pollution such as no chemical pesticide, heavy metal.
Fragrance of a flower class essential oil uses natural coffee flower essential oil.
The preparation of Coffee pulp tea:
(1) coffee species use Yunnan Coffea Arabica, and the well done aubergine fresh fruit of picked by hand, fresh fruit sugar content is low
Sugar content actual measurement is 33.9% in 30%, the present embodiment, when picking without base of fruit, do not destroy fruit pulp；
(2) same day harvests in fresh fruit 8 hours and cleans coffee drupe with clean water, while removing the sundries such as delimbing, leaf；It selects
Fruit type uniformly individually process by full, immaculate, unabroken healthy mature fruit after cleaning；Clean fresh fruit is placed in drying frame
On, sunning of uniformly making thinner, sunning thickness is no more than 2 centimetres, dries the time 6 hours；
(3) Coffee pulp is placed on drying frame sunning of uniformly making thinner, sunning to moisture content 11%；By the coffee after sunning
Coffee fruit carries out heat treatment in dried over anhydrous environment, is cut in half and takes Coffee pulp；
(4) coffee fresh fruit skin is successively obtained after pectase and Protease Treatment to skin slag liquid, adjusts pH6.0, adds skin
The cellulase of slag liquid 7wt% reacts 2h, boiling water bath 5min inactivation at 48 DEG C, and skin slag liquid recycles 15min in colloid mill,
It is handled 3 times under 15MPa pressure with homogenizer, filtering, 60 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/3 of stoste volume, are added dense
0.075% fragrance of a flower class essential oil of contracting liquid weight and 3% oligofructose are sufficiently stirred after dissolution up to Coffee pulp crude extract.
The final concentration 250U/L, 35 DEG C of processing 2h of the pectase；The final concentration of 60U/L of the protease, 37 DEG C of processing 30min；
The final concentration of 50U/L of the cellulase.The filter residue obtained after filtering takes out after dry combustion method 60min at 270 DEG C and cools down, mistake
100 mesh screens obtain Coffee pulp ash content.
(5) uniformly spray Coffee pulp crude extract, spray flow are the 18% of Coffee pulp weight, stand bored profit after spray
1.5h, then uniformly wrap up Coffee pulp with Coffee pulp ash content and carry out wrapping up in powder, it is placed in 40 DEG C of baking ovens and is dried to water content 18%, dry in the air
It repeats to spray after cool, wrap up in powder, drying operation, repeat 3 wheels and be placed on micro- fermentation in hermetic bag, operating environment requirement are as follows: air is wet
Degree 50%, 20 ± 3 DEG C of temperature, micro- fermentation 5 days；
(6) Coffee pulp after micro- fermentation is baked: 140 DEG C, bakes 6 minutes, can be prepared by Coffee pulp tea.
Two, the preparation of coffee nectar powder:
(1) the following raw material: 15 parts by weight cortex cinnamomis, 20 parts by weight Radix Ophiopogonis, 10 parts by weight radix scrophulariaes, 15 weight is weighed by list of ingredients
Part jujube, 5 parts by weight stir-baked RADIX PAEONIAE ALBAs, 4.5 parts by weight Radix Glycyrrhizaes, 10 parts by weight of lemon dry plates, 15 parts by weight malt, 3 parts by weight radix rehmanniae preparatas
Huang, 5 parts by weight pueraria lobatas, above-mentioned raw materials are dry product；
(2) after the raw material in step (1) being impregnated 2h using the pure water of 4 times of weight of gross weight, 120min is decocted, filter is filtered to take
Liquid, 50 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/4 of stoste volume；
(3) will concentration filtrate be spray-dried function with feed powder, spray drying condition are as follows: 190 DEG C of intake air temperature, out
110 DEG C of temperature degree, air quantity 120m3/ h, feedstock quality score 10%；
(4) 150 parts by weight Coffee pulp tea are smashed it through into 50 mesh screens, it is red that 6 parts by weight is added in the powder after sieving
Icing Sugar and function match feed powder, and pouch tea bag sealed package is after mixing up to coffee nectar powder.
Embodiment 4: it is prepared as follows coffee nectar powder:
One, the selection and preparation of raw material:
Selection growth height above sea level is in the coffee of 1300-1600 meters of environment.The coffee of High aititude plantation is raw since day and night temperature is big
Long period is slow, conducive to the accumulation of coffee nutriment, some researches show that within the scope of the height above sea level for being suitable for coffee growth, with
The raising of altitude, coffee candy separating/enriching, content of caffeine reduce, coffee drupe is full, coffee cup quality improve.Choosing
Select coffee garden of the coffee drupe from ecology without pollution by pesticides.Cafetal soil, irrigation water, processing water meet national standard
The production of GB/T1963 organic products, processing specification, the pollution such as no chemical pesticide, heavy metal.
Fragrance of a flower class essential oil can be according to requiring using natural chamomile essential oil, flores aurantii essential oil, carnation essential oil, German chamomile
One of essential oil, Rome chamomile essential oil, osmanthus essential oil are a variety of.
The preparation of Coffee pulp tea:
(1) coffee species use Yunnan Coffea Arabica, and the well done aubergine fresh fruit of picked by hand, fresh fruit sugar content is low
Sugar content actual measurement is 34.7% in 30%, the present embodiment, when picking without base of fruit, do not destroy fruit pulp；
(2) same day harvests in fresh fruit 8 hours and cleans coffee drupe with clean water, while removing the sundries such as delimbing, leaf；It selects
Fruit type uniformly individually process by full, immaculate, unabroken healthy mature fruit after cleaning；Clean fresh fruit is placed in drying frame
On, sunning of uniformly making thinner, sunning thickness is no more than 2 centimetres, dries the time 5 hours；
(3) Coffee pulp is placed on drying frame sunning of uniformly making thinner, sunning to moisture content 15%；By the coffee after sunning
Coffee fruit carries out heat treatment in dried over anhydrous environment, is cut in half and takes Coffee pulp；
(4) coffee fresh fruit skin is successively obtained after pectase and Protease Treatment to skin slag liquid, adjusts pH6.0, adds skin
The cellulase of slag liquid 7wt% reacts 2h, boiling water bath 5min inactivation at 48 DEG C, and skin slag liquid recycles 15min in colloid mill,
It is handled 3 times under 15MPa pressure with homogenizer, filtering, 60 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/3 of stoste volume, are added dense
0.09% fragrance of a flower class essential oil of contracting liquid weight and 4% oligofructose are sufficiently stirred after dissolution up to Coffee pulp crude extract.Institute
State the final concentration 250U/L, 35 DEG C of processing 2h of pectase；The final concentration of 60U/L of the protease, 37 DEG C of processing 30min；Institute
State the final concentration of 50U/L of cellulase.The filter residue obtained after filtering takes out after dry combustion method 60min at 270 DEG C and cools down, and crosses 100
Mesh screen obtains Coffee pulp ash content.
(5) uniformly spray Coffee pulp crude extract, spray flow are the 19% of Coffee pulp weight, stand bored profit after spray
1.5h, then uniformly wrap up Coffee pulp with Coffee pulp ash content and carry out wrapping up in powder, it is placed in 42 DEG C of baking ovens and is dried to water content 16%, dry in the air
It repeats to spray after cool, wrap up in powder, drying operation, repeat 4 wheels and be placed on micro- fermentation in hermetic bag, operating environment requirement are as follows: air is wet
Degree 55%, 20 ± 3 DEG C of temperature, micro- fermentation 6 days；
(6) Coffee pulp after micro- fermentation is baked: 140 DEG C, bakes 7 minutes, can be prepared by Coffee pulp tea.
Two, the preparation of coffee nectar powder:
(1) the following raw material: 20 parts by weight cortex cinnamomis, 15 parts by weight Radix Ophiopogonis, 5 parts by weight radix scrophulariaes, 10 weight is weighed by list of ingredients
Part jujube, 2 parts by weight stir-baked RADIX PAEONIAE ALBAs, 3 parts by weight Radix Glycyrrhizaes, 5 parts by weight of lemon dry plates, 15 parts by weight malt, 1 parts by weight Rehmannia glutinosa, 4
Parts by weight pueraria lobata, above-mentioned raw materials are dry product；
(2) after the raw material in step (1) being impregnated 1.5h using the pure water of 5 times of weight of gross weight, 150min is decocted, is filtered to take
Filtrate, 50 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/4 of stoste volume；
(3) will concentration filtrate be spray-dried function with feed powder, spray drying condition are as follows: 190 DEG C of intake air temperature, out
110 DEG C of temperature degree, air quantity 120m3/ h, feedstock quality score 15%；
(4) 180 parts by weight Coffee pulp tea are smashed it through into 50 mesh screens, it is red that 2 parts by weight is added in the powder after sieving
Icing Sugar and function match feed powder, and pouch tea bag sealed package is after mixing up to coffee nectar powder.
Comparative examples 1: remaining is same as Example 3, the difference is that drying in Coffee pulp tea preparation step (5)
Dry temperature is adjusted to 100 DEG C, flash baking.
Comparative examples 2: remaining is same as Example 3, the difference is that Coffee pulp crude extract is not used to spray
Bored profit, the pure water for using the weight such as Coffee pulp crude extract instead spray bored profit.
Comparative examples 3: remaining is same as Example 3, the difference is that saving Coffee pulp ash content wraps up in powder step.
Comparative examples 4: Coffee pulp tea is prepared using method disclosed in Chinese patent CN109717277A, after being used for
Continuous experimental control.
In order to detect performance of the invention, tested as follows:
1, in Coffee pulp tea beneficiating ingredient content measurement
Soluble dietary fiber measurement reference: Hu Rongsuo, response phase method optimization Coffee pulp soluble dietary fiber extract
Technique and Study on functional properties [J], tropical agricultural science, 2015,35 (9): 66-72.；Chlorogenic acid detection refers to Cai Rong
China, Zhang Xiaofang, Du Jingjing, etc., ultra performance liquid chromatography-uv detection method simultaneously measure in green coffee bean extract
Chlorogenic acid and content of caffeine [J], Food Additives Used in China, 2014 (2):, 225-228. method；Trigonelline refers to Liu Hong
Journey, Li Qiwan, Shao Jinliang, etc. faenum graecum in, ultrasonic extraction-high performance liquid chromatography measurement ground coffee and instant coffee
Alkali [J], chromatography, 2011,29 (11):, 1,103-1106. method；Free aminoacid content measurement is divided automatically using amino acid
Analyzer is surveyed, with reference to the method for Dong Wenjiang etc.；
Using the Coffee pulp tea prepared in Examples 1 to 3 and comparative examples 1~4 as sample, items therein are measured
The content of nutritional benefit ingredient is as a result as follows:
The measurement result of nutritional benefit component content in table 1, Coffee pulp tea (in terms of Coffee pulp tea dry weight, %)
In 1 result of table, the content balance of comparative examples 1 and embodiment 4 kills coffee it is found that drying temperature is excessively high
The saccharomycete carried in pericarp and other pre fermentation bacterium, subsequent micro- ferment effect is poor, affects the dissolution release of beneficiating ingredient, institute
It is lower than embodiment 4 with beneficiating ingredient content, but due to having carried out enriching step, beneficiating ingredient content is still apparently higher than pair
According to embodiment 4.By the content balance of comparative examples 2 and embodiment 4 it is found that using water spray instead after, without enrichment process, therefore
Beneficiating ingredient content is significantly lower than embodiment 4, but the pre fermentation due to having carried out more wheels and final micro- fermentation process, whole
Beneficiating ingredient result of extraction is still apparently higher than comparative examples 4.By comparative examples 3 and the comparison of embodiment 4 it is found that wrapping up in powder behaviour
The nutritional ingredient influence for opposing whole less, wraps up in powder main purpose and is to utilize the moisture absorption rental of ash content and alkalinity neutralization,
It is rancid for preventing, and using the minerals in ash content, and the enrichment of nutriment is influenced smaller.Comparative examples 4 are due to lacking
Few micro- fermentation and enriching step, therefore all data is significantly less than embodiment 1,2,4.
2, the flavor substance and prebiotics of sour-sweet mouthfeel are mainly various monosaccharide in Coffee pulp tea, therefore measure embodiment
4 and comparative examples 1,2,4 in relative amount of the monosaccharide in total reducing sugar in the Coffee pulp tea for preparing, in triplicate:
Principal monosaccharides type and relative amount (%) in table 2, Coffee pulp tea
By embodiment 4 and the comparison of comparative examples 1 it is found that after high temperature dries and kills corresponding pre fermentation bacterium, micro- fermentation turns
Changing efficiency significantly reduces, and the content of other monosaccharide is substantially less than embodiment 4 in addition to glucose, fructose, and glucose, fructose mainly come
The enrichment of more wheels and Coffee pulp itself from Coffee pulp crude extract illustrate to be enriched in pre fermentation process and micro- fermentation process and ferment
The content of glucose, fructose can be significantly reduced in the fermentation of bacterium, improves the content of the prebiotics such as rhamnose, while oligomeric fruit
The addition of sugar can effectively facilitate it is zymogenic initially colonize and improve its activity, the grape of enrichment is utilized in the zymophyte of high activity
Sugar, fructose are proliferated and are synthesized other prebiotics monosaccharide as carbon source, are fermented more thorough, therefore the grape in embodiment 4
Sugar, fructose content are substantially less than comparative examples 1, and other monosaccharide relative amounts are higher than comparative examples 1.Glucose, fructose
After being converted into the prebiotics such as rhamnose, sour-sweet mouthfeel variation less, but is more conducive to health, therefore nutritive value of the invention is more
It is high.
Without carrying out enrichment procedure in comparative examples 2, the included monosaccharide of Coffee pulp is limited, the substrate of microbial fermentation
Less and activity is weaker, and the carbohydrate of generation is also less, therefore the content of various monosaccharide is substantially lower than embodiment 4.Control is implemented
Example 4 does not pass through fermentation process, directly carries out drying and prepares Coffee pulp tea, and the relative amount of monosaccharide then only reflects coffee
The composition of pericarp itself monosaccharide.
3, Coffee pulp tea mineral content and pH value
The pH in Coffee pulp tea mineral content and water prepared in measurement embodiment 3 and comparative examples 3 and 4
Value.It the results are shown in Table 3:
Table 3, coffee fruit tea mineral content and pH value
Contain a large amount of mineral elements in Coffee pulp ash content, alkaline, effective inhibition fermentative acidification is presented, is compareed in table 3
The data comparison of embodiment 3 and embodiment 4 is not it is found that due to having that Coffee pulp ash content, the Coffee pulp crude extract of spray is added
In inevitably bring moisture into, even if it is bored profit and drying rapidly, to wheel operation also can inevitably generate wet fermentation,
Acidification, eventually leads to the poor taste of Coffee pulp tea, and the introducing due to not having ash content Mineral Elements, mineral element is caused to contain
Amount is obvious relatively low.Due to only carrying out first drying operation in comparative examples 4, acidification is unobvious, but due to Coffee pulp
Also contain part minerals in coarse body fluid, therefore its content of mineral substances is also slightly below comparative examples 3.
4, coffee nectar powder sensory evaluation
By the coffee nectar powder dry product prepared in comparative examples 1~4 and embodiment 4 in the ratio of 10g/150mL with opening
Water is drunk for subject and is scored (total score 100 is divided) as sample after brewing, subject totally 15 people, while evaluating coffee nectar powder
The appearance and smell of dry product, are averaged as score.Standards of grading are as follows:
4 grade form of table
It the results are shown in Table 5:
5 sensory score result of table
| Group | Dry product appearance | Dry product smell | Tea taste | Tea smell | Total score |
| Embodiment 3 | 22.4 | 23.2 | 22.8 | 23.9 | 92.3 |
| Comparative examples 1 | 20.1 | 16.9 | 15.6 | 17.9 | 70.5 |
| Comparative examples 2 | 16.8 | 11.4 | 13.9 | 10.2 | 52.3 |
| Comparative examples 3 | 3.9 | 4.8 | 5.9 | 3.1 | 17.7 |
| Comparative examples 4 | 12.5 | 16.2 | 20.8 | 3.5 | 53.0 |
The above results show that sweet mouthfeel of the present invention is mellow, and the smell of fruits is very sweet, and dry product appearance particle is uniform, and stiff nothing is gone rotten,
Just the fragrance of flowers is strong for bubble, and no impurity taste, the fragrance of a flower is lasting when brewing repeatedly, no musty or the sour taste of acid, and sense organ comprehensive score is significantly higher than pair
According to Examples 1 to 44.Comparative examples 3 lead to final coffee nectar powder fermentation failure, taste due to not wrapping up in powder operation
And flavor is poor.
5, coffee nectar powder functional health evaluation of effect
The hypotensive activity of 5.1 coffee nectar powders is evaluated
5.1.1 experimental material:
Coffee nectar powder, Coffee pulp tea and the function prepared in Example 3 matches feed powder, in the ratio of 20g/100mL
Filtering is cooled down as laboratory sample after using 90 DEG C of water to brew 30min respectively；
5.1.2 experimental animal: SHR rat, half male and half female, 8 week old, 180~200g of weight.
5.1.3 it experimental method: is shunk before experiment with Rickps-100 rat tail artery blood pressure measuring instrument measurement SHR rat
Pressure and heart rate, are grouped, every group 10 at random with shrinking voltage levels.Gastric infusion, twice a day, successive administration three weeks, blank pair
According to the capacity aquae destillata such as group stomach-filling.In administration rat blood pressure is measured respectively within one week, two weeks and three weeks, it is preceding and same all with the administration of this group
Blank control group group compares.
Influence of the 6 coffee nectar powder of table to SHR rat blood pressure
Table 6 the results show that coffee nectar powder takes the pressure value that can significantly reduce SHR hypertensive rat model after three weeks,
The raised trend of blood pressure is reduced, has the function of significant antihypertensive healthcare, and antihypertensive health care effect is better than single Coffee pulp
Tea and function match feed powder.
The hypoglycemic effect of 5.2 coffee nectar powders is evaluated
5.2.1 experimental material:
Coffee nectar powder, Coffee pulp tea and the function prepared in Example 3 matches feed powder, in the ratio of 20g/100mL
Filtering is cooled down as laboratory sample after using 90 DEG C of water to brew 30min respectively；
5.2.2 experimental animal: the primary model mice of DB/DB diabetes, half male and half female, 25 week old, 40~45g of weight.
5.2.3 experimental method: mouse blood sugar is measured before experiment, is grouped at random with blood glucose level, every group 10.Stomach-filling is given
Medicine, twice a day, successive administration 8 weeks, the capacity aquae destillata such as blank control group stomach-filling.It is measured respectively within 2 weeks, 4 weeks, 8 weeks in administration
Mouse blood sugar value, compared with before the administration of this group and with all blank control group groups.
Influence of the 7 coffee nectar powder of table to blood glucose in diabetic mice
Table 6 has significant Hyperglycemic health care function the results show that long-time coffee for drinking nectar powder can effectively reduce blood glucose
Effect, effect are better than Coffee pulp tea and function with feed powder.
The evaluation of 5.3 coffee nectar powder perspirations
5.3.1 experimental material:
Coffee nectar powder, Coffee pulp tea and the function prepared in Example 3 matches feed powder, in the ratio of 20g/100mL
Filtering is cooled down as laboratory sample after using 90 DEG C of water to brew 30min respectively；
5.3.2 experimental animal: cleaning grade healthy SD rat, 180~200g of weight, half male and half female.
5.3.3 experimental method:
Blank group, coffee nectar powder group, Coffee pulp tea are randomly divided by random digits table after the examination of SD rat is 1 week feeding
Group, function match feed powder group, and every group 20, gastric infusion, blank group gives isometric physiological saline.
According to " herbal pharmacology experimental method " related perspiration experimental study, the strong feature of silica gel moisture absorption, system are utilized
Standby collection sweat duct measures rat toes sweat secretion situation with silica gel gain in weight.It is real that collection sweat device carries out blank airtightness first
It tests.Administration 30min fixes rat, dries left side metapedes dirt, is put in collection sweat duct, closed fixation, is received in collection sweat duct
Collection sweat 10min measures its volume of perspiration.Using silica gel weight gain as testing index, its volume of perspiration is counted.Room temperature controls in experimentation
At 25 DEG C, it is administered 40~45 DEG C of temperature.It the results are shown in Table 8
The perspiration of 8 coffee nectar powder of table
| Group | Dosage (mL/10g) | Diaphoretic volume (mg) |
| Blank control group | 0.15 | 18.9±1.5 |
| Coffee nectar powder | 0.15 | 31.2±2.4 |
| Coffee pulp tea | 0.15 | 24.1±1.9 |
| Function matches feed powder | 0.15 | 22.4±2.2 |
Table 8 the result shows that, the health-care effect with apparent inducing sweat and dispelling exogenous evils cold dispelling after coffee nectar powder is drunk, can dissipate it is evil and
Do not hurt just, there is apparent daily health caring effect.
In conclusion the sunning after fresh fruit cleaning, can increase the sour-sweet mouthfeel of pericarp, fruit-like flavour is denseer.It is anhydrous de-
Skin, decortication link waterless operation guarantee that process nutriment is not lost, avoid the addition because of water, wet fermentation easily leads to pericarp
It is mouldy.Micro- fermentation process is sealed, sealing micro- fermentation post-processing can allow pericarp taste more balanced, mellow.In Coffee pulp crude extract
Containing higher soluble dietary fiber, chlorogenic acid, reduced sugar, trigonelline, the substances such as amino acid, in Coffee pulp ash content then
Containing more calcium, magnesium, the several mineral materials such as manganese, the spray more taken turns, bored profit wrap up in powder and drying operation can be in Coffee pulp be dry
Continuous heads matter, the nutrition such as organic acid and flavor substance, and to provide basic raw material in subsequent micro- fermentation process.Coffee
The addition of fragrance of a flower class essential oil can strengthen the fragrance of Coffee pulp in coffee pericarp crude extract, and fragrance endures repeated infusions, be not easy it is thin out, it is oligomeric
What the addition of fructose can effectively facilitate probiotics colonizes and improves probiotic active, and the basic raw material of enrichment is made full use of to improve
The production quantity of ferment local-flavor substance.Coffee pulp ash content not only can be absorbed extra bored profit residual moisture and be adhered to coffee berry
Epidermis face can also neutralize extra acidic materials, so that Coffee pulp can be dried rapidly, prevent wet fermentation since it is alkalinity.
Drying temperature is selected as 35~45 DEG C, and pre fermentation has been carried out in drying course, prevents micro- fermentation of subsequent Coffee pulp dry product
Be not thorough, can not inner deep fermentation, matched with subsequent micro- fermentation and achieve the purpose that inside and outside complete fermentation.Coffee nectar powder
In joined cortex cinnamomi, the function that the raw material of a variety of integration of drinking and medicinal herbs such as pueraria lobata extracts matches feed powder, and makes after the collocation of Coffee pulp tea
Coffee nectar powder has the healthcare function of significant hypoglycemic blood pressure lowering and inducing sweat and dispelling exogenous evils cold dispelling.
The above examples only illustrate the technical idea of the present invention, and this does not limit the scope of protection of the present invention, all
According to the technical idea provided by the invention, any changes made on the basis of the technical scheme each falls within the scope of the present invention
Within；The technology that the present invention is not directed to can be realized by the prior art.
Claims (6)
1. a kind of coffee nectar powder, which is characterized in that be prepared by the raw material of following parts by weight: 10~20 portions of cortex cinnamomis, 15~
25 parts of Radix Ophiopogonis, 5~15 portions of radix scrophulariaes, 10~20 portions of jujubes, 2~8 parts of stir-baked RADIX PAEONIAE ALBAs, 3~6 portions of Radix Glycyrrhizaes, 100~200 parts of Coffee pulps
Tea, 1~10 part of brown sugar powder, 5~15 parts of lemon dryslices, 10~20 parts of malt, 1~5 part of Rehmannia glutinosa, 2~8 parts of pueraria lobatas.
2. a kind of coffee nectar powder according to claim 1, which is characterized in that the Coffee pulp tea is by the following method
It is prepared:
(1) clean coffee fresh fruit is placed on drying frame, uniformly makes thinner and dries to surface dewatering；
(2) coffee drupe after sunning is subjected in dried over anhydrous environment heat treatment, is cut in half and takes Coffee pulp；
(3) Coffee pulp is placed on drying frame sunning of uniformly making thinner, sunning to moisture content 10~12%；Uniformly spray coffee
Pericarp crude extract, spray flow are the 15~20% of Coffee pulp weight, and 1~2h of bored profit is stood after spray, then grey with Coffee pulp
Divide uniform package Coffee pulp to carry out wrapping up in powder, be placed in 35~45 DEG C of baking ovens and be dried to water content 15~20%, repeats to spray after cooling down
It drenches, wrap up in powder, drying operation, repeat 2~4 wheels and be placed on micro- fermentation in hermetic bag, operating environment requirement are as follows: air humidity 45-
55%, 20 ± 3 DEG C of temperature, micro- fermentation 4-6 days；
(4) Coffee pulp after micro- fermentation is baked: 140 DEG C, bakes 5-8 minutes, can be prepared by Coffee pulp tea.
3. a kind of coffee nectar powder according to claim 2, it is characterised in that: the preparation of the Coffee pulp crude extract
Method is as follows:
Coffee fresh fruit skin is successively obtained after pectase and Protease Treatment to skin slag liquid, adjusts pH6.0, adds skin slag liquid
The cellulase of 7wt%, reacts 2h, boiling water bath 5min inactivation at 48 DEG C, and skin slag liquid recycles 15min, In in colloid mill
It is handled 3 times under 15MPa pressure with homogenizer, filtering, 60 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/3 of stoste volume, and concentration is added
The fragrance of a flower class essential oil of liquid weight 0.05~0.1% and 1~5% oligofructose, be sufficiently stirred dissolution after up to Coffee pulp it is thick
Extract.
4. a kind of coffee nectar powder according to claim 3 and preparation method thereof, it is characterised in that: after the filtering
To filter residue at 260~280 DEG C after dry combustion method 60min take out cool down, sieve with 100 mesh sieve and net to obtain Coffee pulp ash content.
5. a kind of coffee nectar powder according to claim 3 and preparation method thereof, it is characterised in that: the pectase
Final concentration 250U/L, 35 DEG C of 1~3h of processing；The final concentration of 60U/L of the protease, 37 DEG C of processing 30min；The cellulose
The final concentration of 50U/L of enzyme.
6. a kind of preparation method of such as coffee nectar powder according to any one of claims 1 to 5, which is characterized in that by as follows
Specific steps preparation:
(1) the following raw material is weighed by list of ingredients: cortex cinnamomi, Radix Ophiopogonis, radix scrophulariae, jujube, stir-baked RADIX PAEONIAE ALBA, Radix Glycyrrhizae, lemon dryslice, malt, ripe
Glutinous rehmannia, pueraria lobata, above-mentioned raw materials are dry product；
(2) after the raw material in step (1) being impregnated 1~3h using the pure water of 3~5 times of weight of gross weight, 60~180min, mistake are decocted
Leaching filtrate, 50 DEG C of filtrate constant temperature are concentrated under reduced pressure into the 1/4 of stoste volume；
(3) will concentration filtrate be spray-dried function with feed powder, spray drying condition are as follows: 190 DEG C of intake air temperature, temperature out
110 DEG C of degree, air quantity 120m3/ h, feedstock quality score 10%；
(4) Coffee pulp tea is smashed it through into 50 mesh screens, brown sugar powder is added in the powder after sieving and function matches feed powder, mixing
Pouch tea bag sealed package is after uniformly up to coffee nectar powder.
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