CN110477163B - Coffee fruit tea powder and preparation method thereof - Google Patents
Coffee fruit tea powder and preparation method thereof Download PDFInfo
- Publication number
- CN110477163B CN110477163B CN201910909731.0A CN201910909731A CN110477163B CN 110477163 B CN110477163 B CN 110477163B CN 201910909731 A CN201910909731 A CN 201910909731A CN 110477163 B CN110477163 B CN 110477163B
- Authority
- CN
- China
- Prior art keywords
- coffee
- pericarp
- powder
- tea
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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 coffee fruit tea powder and a preparation method thereof, which comprises the steps of preparation of micro-fermented coffee pericarp tea, preparation of functional ingredient powder, mixing and packaging and the like, effectively increases beneficial ingredients in the coffee pericarp tea through the steps of enrichment, wrapping and drying, and prevents the phenomenon of wet fermentation acidification caused by repeated water introduction. The method completely and thoroughly combines the pre-fermentation and the subsequent micro-fermentation in the enrichment process, and effectively improves the flavor and the nutritive value of the coffee pericarp tea. The coffee fruit tea powder is added with functional ingredient powder extracted from a plurality of medicinal and edible raw materials such as cinnamon, kudzu root and the like, and the coffee fruit tea powder has remarkable health care functions of reducing blood sugar and blood pressure, inducing sweat, relieving exterior syndrome and dispelling cold after being matched with the coffee pericarp tea, and the beneficial substances of the powdery coffee fruit tea powder are dissolved out more quickly and efficiently.
Description
Technical Field
The invention relates to the field of processing of coffee pericarp, in particular to coffee fruit tea powder and a preparation method thereof.
Background
In the traditional processing technology, the coffee is drunk after husks of coffee seeds are removed and roasting processing is carried out, and coffee peels, which are used as byproducts of coffee processing production, are piled and fermented for a certain time with farmyard manure pig manure, cow manure and the like to form fertilizer, and the fertilizer is returned to a coffee planting place to provide nutrition for the growth of coffee. Most of the coffee peels are abandoned in a processing plant and generate peculiar smell such as vinasse and the like after long-time high-temperature pile fermentation, and even a great deal of stink waste water flows out to become production waste, so that serious environmental pollution is caused.
The coffee pericarp accounts for 40% of the total weight of the fruits, and the coffee pericarp of the fresh coffee fruits harvested in Yunnan in 2018 can reach 30 ten thousand tons. The high-efficiency utilization rate of the coffee pericarp is less than 2 percent. The processing of the micro-fine coffee pericarp tea enriches the category of coffee comprehensive products, prolongs the coffee industry chain, effectively improves the production and utilization value of coffee, and has great practical significance for coffee production and processing by researching and developing the processing and manufacturing process of the high-quality micro-fine coffee pericarp tea.
The coffee pericarp tea is prepared by sun-drying and baking exocarp and pulp of mature coffee fruit, can be used for preventing and treating osteoporosis, rickets and female iron deficiency anemia, and has the health-care functions of regulating qi, clearing heat and purging fire, cooling blood and removing toxicity, helping digestion, reducing fat, losing weight, resisting diseases, promoting blood circulation and the like. The method for processing the coffee pericarp tea comprises the following two specific methods, namely, sun-drying fresh pericarp, and the processing comprises the steps of sun-drying fresh fruits, removing epicarp, and baking the removed epicarp to obtain the coffee pericarp tea; and secondly, degumming the pericarp, removing the exocarp of fresh mature fresh fruits in the processing process, directly drying the removed exocarp, and baking to obtain the coffee pericarp tea. The coffee pericarp tea prepared by the two methods has sour and sweet taste, but has green taste, monotonous taste, limited content of beneficial components in the coffee pericarp and low health-care function.
Fermentation is an important process for improving the flavor of food, and when food is at a certain temperature, pH, oxygen, and in the presence of microorganisms, a fermentation process is generated. The fermentation process is controlled properly, so that the flavor and the quality of the food are greatly improved; improper control of the fermentation process will have a severe negative impact on the quality and flavor of the food product. The coffee pericarp is sour, sweet and delicious after fermentation, the fruit flavor is rich, but wet fermentation is easy to occur in the fermentation process, namely, the water content in the coffee pericarp is too high, so that the fermentation is excessive, rancidity and rot are caused, the quality of the coffee pericarp tea is seriously influenced, and the slight micro fermentation after the coffee pericarp is dried in the sun is not enough to completely release nutrients and flavor substances such as mineral substances, organic acids and the like in the coffee.
Disclosure of Invention
The technical problems to be solved by the invention are as follows: the content and dissolution rate of nutrients and flavor substances in the coffee pericarp tea are improved, the flavor of the coffee pericarp tea is improved by using a micro-fermentation technology, the possibility of wet fermentation in micro-fermentation is reduced, and the functional health-care effect can be improved by brewing and drinking after the coffee pericarp tea is matched with various ingredients and prepared into powder.
In order to solve the technical problems, the invention provides the following technical scheme:
the coffee fruit tea powder is prepared from the following raw materials in parts by weight: 10-20 parts of cinnamon, 15-25 parts of radix ophiopogonis, 5-15 parts of radix scrophulariae, 10-20 parts of Chinese date, 2-8 parts of fried white peony root, 3-6 parts of liquorice, 100-200 parts of coffee cherry peel tea, 1-10 parts of brown sugar powder, 5-15 parts of dried lemon slices, 10-20 parts of malt, 1-5 parts of prepared rehmannia root and 2-8 parts of radix puerariae.
Preferably, the coffee pericarp tea is prepared by the following method:
(1) placing the cleaned fresh coffee fruits on an air-drying rack, uniformly spreading and drying until the surfaces of the fresh coffee fruits are dehydrated;
(2) carrying out shelling treatment on the aired coffee fruits in an anhydrous drying environment, and cutting the coffee fruits into halves to obtain coffee peels;
(3) uniformly spreading and airing the coffee peels on an airing rack until the water content is 10-12%; uniformly spraying coarse extract of coffee pericarp, wherein the spraying amount is 15-20% of the weight of the coffee pericarp, standing for 1-2 h after spraying, uniformly wrapping the coffee pericarp with the ash of the coffee pericarp for powder wrapping, placing in a baking oven at 35-45 ℃ for baking until the water content is 15-20%, repeatedly spraying, powder wrapping and drying after cooling, repeating 2-4 rounds of baking, placing in a sealing bag for micro-fermentation, and the operating environment requirement is as follows: air humidity of 45-55%, temperature of 20 + -3 deg.C, and micro-fermenting for 4-6 days;
(4) baking the micro-fermented coffee pericarp: baking at 140 deg.C for 5-8 min to obtain coffee pericarp tea.
Preferably, the preparation method of the coarse extract of coffee pericarp comprises the following steps:
treating fresh coffee pericarp with pectinase and protease in sequence to obtain a peel liquid, adjusting pH to 6.0, adding cellulase accounting for 7wt% of the peel liquid, reacting for 2 hours at 48 ℃, inactivating in a boiling water bath for 5min, circulating the peel liquid in a colloid mill for 15min, treating for 3 times with a homogenizer under the pressure of 15MPa, filtering, concentrating the filtrate at constant temperature of 60 ℃ under reduced pressure to 1/3 of the volume of the original liquid, adding floral essential oil accounting for 0.05-0.1% of the weight of the concentrated solution and fructo-oligosaccharide accounting for 1-5%, and fully stirring and dissolving to obtain the coarse extract of coffee pericarp.
Preferably, the filter residue obtained after filtration is dried and roasted at 260-280 ℃ for 60min, then taken out, cooled and screened by a 100-mesh screen to obtain the coffee pericarp ash.
Preferably, the final concentration of the pectinase is 250U/L, and the pectinase is treated for 1-3 h at 35 ℃; the final concentration of the protease is 60U/L, and the protease is treated for 30min at 37 ℃; the final concentration of the cellulase is 50U/L.
The preparation method of the coffee fruit tea powder comprises the following specific steps:
(1) weighing the following raw materials according to a formula: cinnamon, radix ophiopogonis, radix scrophulariae, Chinese date, fried white paeony root, liquorice, dried lemon slices, malt, prepared rehmannia root and radix puerariae, wherein the raw materials are dry products;
(2) soaking the raw materials in the step (1) in pure water with the weight being 3-5 times of the total weight for 1-3 hours, decocting for 60-180 min, filtering to obtain filtrate, and concentrating the filtrate at constant temperature of 50 ℃ under reduced pressure to 1/4 of the volume of the original solution;
(3) and (3) carrying out spray drying on the concentrated filtrate to obtain functional ingredient powder, wherein the spray drying conditions are as follows: the inlet air temperature is 190 ℃, the outlet air temperature is 110 ℃, and the air volume is 120m3H, feeding mass fraction of 10%;
(4) pulverizing coffee pericarp tea, sieving with 50 mesh sieve, adding brown sugar powder and functional ingredient powder, mixing, and packaging with small bag of tea bag.
The invention has the following beneficial effects:
1. the fresh fruits are dried after being cleaned, the sour and sweet mouthfeel of the peel can be increased, and the flavor of the fruits is thicker. The peeling is carried out without water, the anhydrous operation in the peeling link ensures that nutrient substances are not lost in the processing process, and the phenomenon that the peel is mildewed due to the addition of water and the wet fermentation is easily caused is avoided. The peel taste can be more balanced and mellow by sealed micro-fermentation treatment and sealed micro-fermentation post-treatment.
2. The crude extract of the coffee pericarp contains higher soluble dietary fiber, chlorogenic acid, reducing sugar, trigonelline, amino acid and other substances, the ash content of the coffee pericarp contains more calcium, magnesium, manganese and other mineral substances, and the multi-round spraying, moistening, powder wrapping and drying operations can continuously enrich mineral substances, organic acid and other nutrient and flavor substances in the dried coffee pericarp and provide basic raw materials for the subsequent micro-fermentation process.
3. The aroma of the coffee pericarp can be enhanced by adding the floral essential oil in the crude extract of the coffee pericarp, the aroma is brewing resistant and is not easy to fade, the addition of the fructo-oligosaccharide can effectively promote the colonization of probiotics and improve the activity of the probiotics, and the generation amount of fermentation flavor substances is improved by fully utilizing the enriched basic raw materials.
4. The coffee pericarp ash can absorb excessive stuffy residual water and adhere to the surface of the coffee pericarp, and can neutralize excessive acidic substances due to alkalinity, so that the coffee pericarp can be dried rapidly, and wet fermentation is prevented. The drying temperature is selected to be 35-45 ℃, pre-fermentation is carried out in the drying process, the problem that subsequent coffee pericarp dry products cannot be subjected to internal deep fermentation due to incomplete micro-fermentation is prevented, and the purpose of internal and external complete fermentation is achieved by matching with the subsequent micro-fermentation.
5. Functional ingredient powder extracted from a plurality of medicinal and edible raw materials such as cinnamon, kudzu root and the like is added into the coffee fruit tea powder, and the coffee fruit tea powder has obvious health care functions of reducing blood sugar and blood pressure, sweating, relieving exterior syndrome and dispelling cold after being matched with the coffee pericarp tea.
Detailed Description
The following examples are included to provide further detailed description of the present invention and to provide those skilled in the art with a more complete, concise, and exact understanding of the principles and spirit of the invention.
Example 1: the coffee fruit tea powder is prepared by the following method:
firstly, selecting and preparing raw materials:
coffee is selected to grow at an altitude of 1300-. The coffee planted at high altitude has large day and night temperature difference and slow growth period, is beneficial to the accumulation of coffee nutrient substances, and researches show that in the altitude height range suitable for coffee growth, along with the rise of planting altitude, coffee sugar is enriched, the caffeine content is reduced, coffee fruits are full, and the quality of coffee cups is improved. The coffee fruits are selected from the ecological pesticide pollution-free coffee garden. The soil, irrigation water and processing water of the coffee plantation meet the production and processing standards of national standard GB/T1963 organic products, and have no pollution of chemical pesticides, heavy metals and the like.
The floral essential oil is natural rose essential oil.
Preparing the coffee pericarp tea:
(1) the coffee variety adopts Yunnan arabica coffee, the fully-cooked purplish red fresh fruits are picked manually, the sugar content of the fresh fruits is not lower than 30 percent, the actual measurement of the sugar content in the embodiment is 36.1 percent, and the fruits do not have fruit bases and do not damage fruit peels and pulp during picking;
(2) cleaning coffee fruits with clean water within 8 hours after fresh fruits are collected on the same day, and removing impurities such as branches and leaves; selecting healthy mature fruits which are cleaned and have uniform, full, spot-free and damage-free fruit types, and processing the fruits independently; placing the cleaned fresh fruits on an airing rack, uniformly spreading the fresh fruits for airing, wherein the airing thickness is not more than 2 cm, and the airing time is 6 hours;
(3) uniformly spreading and airing the coffee peels on an airing rack until the moisture content is 10%; carrying out shelling treatment on the aired coffee fruits in an anhydrous drying environment, and cutting the coffee fruits into halves to obtain coffee peels;
(4) treating fresh coffee pericarp with pectinase and protease in sequence to obtain a peel liquid, adjusting pH to 6.0, adding cellulase with 7wt% of the peel liquid, reacting at 48 ℃ for 2h, inactivating in boiling water bath for 5min, circulating the peel liquid in a colloid mill for 15min, treating with a homogenizer for 3 times under 15MPa, filtering, concentrating the filtrate at constant temperature of 60 ℃ under reduced pressure to 1/3 of the volume of the original liquid, adding floral essential oil and fructo-oligosaccharide with the weight of 0.05% of the concentrated solution, and stirring and dissolving completely to obtain the coarse extract of coffee pericarp. The final concentration of the pectinase is 250U/L, and the pectinase is treated for 1h at 35 ℃; the final concentration of the protease is 60U/L, and the protease is treated for 30min at 37 ℃; the final concentration of the cellulase is 50U/L. And (3) after filtering, drying and burning the filter residue at 260 ℃ for 60min, taking out, cooling, and screening by a 100-mesh screen to obtain the coffee pericarp ash.
(5) Enrichment: uniformly spraying the coarse extract of the coffee pericarp, wherein the spraying amount is 15% of the weight of the coffee pericarp, standing and moistening for 1h after spraying, uniformly wrapping the coffee pericarp with the ash of the coffee pericarp for powder wrapping, placing in a 35 ℃ oven to dry to the water content of 15%, repeatedly spraying, wrapping and drying after cooling, repeating 2 rounds of the operation, placing in a sealing bag for micro-fermentation, and the operating environment requirement is as follows: carrying out micro fermentation for 4 days at the air humidity of 45% and the temperature of 20 +/-3 ℃; the pre-fermentation process is carried out simultaneously in the enrichment process.
(6) Baking the micro-fermented coffee pericarp: baking at 140 deg.C for 5min to obtain coffee pericarp tea.
Secondly, preparing coffee fruit tea powder:
(1) weighing the following raw materials according to a formula: 10 parts of cinnamon, 15 parts of radix ophiopogonis, 5 parts of radix scrophulariae, 10 parts of Chinese date, 2 parts of fried white peony root, 3 parts of liquorice, 5 parts of dried lemon slice, 10 parts of malt, 1 part of prepared rehmannia root and 2 parts of radix puerariae, wherein the raw materials are dry products;
(2) soaking the raw materials in the step (1) in pure water with the weight 3 times of the total weight for 1h, decocting for 60min, filtering to obtain filtrate, and concentrating the filtrate at constant temperature of 50 ℃ under reduced pressure to 1/4 of the volume of the stock solution;
(3) and (3) carrying out spray drying on the concentrated filtrate to obtain functional ingredient powder, wherein the spray drying conditions are as follows: the inlet air temperature is 190 ℃, the outlet air temperature is 110 ℃, and the air volume is 120m3H, feeding mass fraction of 10%;
(4) crushing 100 parts by weight of coffee pericarp tea, sieving with a 50-mesh sieve, adding 1 part by weight of brown sugar powder and functional ingredient powder into the sieved powder, uniformly mixing, and sealing and packaging with a small bag of tea bag to obtain the coffee fruit tea powder.
Example 2: the coffee fruit tea powder is prepared by the following method:
firstly, selecting and preparing raw materials:
coffee is selected to grow at an altitude of 1300-. The coffee planted at high altitude has large day and night temperature difference and slow growth period, is beneficial to the accumulation of coffee nutrient substances, and researches show that in the altitude height range suitable for coffee growth, along with the rise of planting altitude, coffee sugar is enriched, the caffeine content is reduced, coffee fruits are full, and the quality of coffee cups is improved. The coffee fruits are selected from the ecological pesticide pollution-free coffee garden. The soil, irrigation water and processing water of the coffee plantation meet the production and processing standards of national standard GB/T1963 organic products, and have no pollution of chemical pesticides, heavy metals and the like.
The floral essential oil is natural jasmine essential oil.
Preparing the coffee pericarp tea:
(1) the coffee variety adopts Yunnan arabica coffee, the fully-cooked purplish red fresh fruits are picked manually, the sugar content of the fresh fruits is not lower than 30 percent, the actual measurement of the sugar content in the embodiment is 34.5 percent, and the fruits do not have fruit bases and do not damage fruit peels and pulp during picking;
(2) cleaning coffee fruits with clean water within 8 hours after fresh fruits are collected on the same day, and removing impurities such as branches and leaves; selecting healthy mature fruits which are cleaned and have uniform, full, spot-free and damage-free fruit types, and processing the fruits independently; placing the cleaned fresh fruits on an airing rack, uniformly spreading the fresh fruits for airing, wherein the airing thickness is not more than 2 cm, and the airing time is 6 hours;
(3) uniformly spreading and airing the coffee peels on an airing rack until the water content is 12%; carrying out shelling treatment on the aired coffee fruits in an anhydrous drying environment, and cutting the coffee fruits into halves to obtain coffee peels;
(4) treating fresh coffee pericarp with pectinase and protease in sequence to obtain a peel liquid, adjusting pH to 6.0, adding cellulase with 7wt% of the peel liquid, reacting at 48 ℃ for 2h, inactivating in boiling water bath for 5min, circulating the peel liquid in a colloid mill for 15min, treating with a homogenizer for 3 times under 15MPa, filtering, concentrating the filtrate at constant temperature of 60 ℃ under reduced pressure to 1/3 of the volume of the original liquid, adding floral essential oil and fructo-oligosaccharide with the weight of 0.1% of the concentrated solution, and stirring and dissolving completely to obtain the coarse extract of coffee pericarp. The final concentration of the pectinase is 250U/L, and the pectinase is treated for 1-3 h at 35 ℃; the final concentration of the protease is 60U/L, and the protease is treated for 30min at 37 ℃; the final concentration of the cellulase is 50U/L. And (3) after filtering, drying and burning the obtained filter residue at 280 ℃ for 60min, taking out, cooling, and sieving with a 100-mesh sieve to obtain the coffee pericarp ash.
(5) Uniformly spraying the coarse extract of the coffee pericarp, wherein the spraying amount is 20% of the weight of the coffee pericarp, standing and moistening for 2h after spraying, uniformly wrapping the coffee pericarp with the ash of the coffee pericarp for powder wrapping, placing in a 45 ℃ oven to dry to the water content of 20%, repeatedly spraying, wrapping and drying after cooling, repeating 4 rounds of operations, placing in a sealing bag for micro-fermentation, and the operating environment requirement is as follows: carrying out micro fermentation for 6 days at the air humidity of 55% and the temperature of 20 +/-3 ℃;
(6) baking the micro-fermented coffee pericarp: baking at 140 deg.C for 8 min to obtain coffee pericarp tea.
Secondly, preparing coffee fruit tea powder:
(1) weighing the following raw materials according to a formula: 20 parts of cinnamon, 25 parts of radix ophiopogonis, 15 parts of radix scrophulariae, 20 parts of Chinese dates, 8 parts of fried white paeony roots, 6 parts of liquorice, 15 parts of dried lemon slices, 20 parts of malt, 5 parts of prepared rehmannia roots and 8 parts of kudzu roots, wherein the raw materials are dry products;
(2) soaking the raw materials in the step (1) in pure water 5 times the total weight of the raw materials for 3h, decocting for 180min, filtering to obtain a filtrate, and concentrating the filtrate at constant temperature of 50 ℃ under reduced pressure to 1/4 of the volume of the raw solution;
(3) and (3) carrying out spray drying on the concentrated filtrate to obtain functional ingredient powder, wherein the spray drying conditions are as follows: the inlet air temperature is 190 ℃, the outlet air temperature is 110 ℃, and the air volume is 120m3H, feeding mass fraction of 10%;
(4) crushing 200 parts by weight of coffee pericarp tea, sieving with a 50-mesh sieve, adding 10 parts by weight of brown sugar powder and functional ingredient powder into the sieved powder, uniformly mixing, and sealing and packaging with a small bag of tea bag to obtain the coffee fruit tea powder.
Example 3: the coffee fruit tea powder is prepared by the following method:
firstly, selecting and preparing raw materials:
coffee is selected to grow at an altitude of 1300-. The coffee planted at high altitude has large day and night temperature difference and slow growth period, is beneficial to the accumulation of coffee nutrient substances, and researches show that in the altitude height range suitable for coffee growth, along with the rise of planting altitude, coffee sugar is enriched, the caffeine content is reduced, coffee fruits are full, and the quality of coffee cups is improved. The coffee fruits are selected from the ecological pesticide pollution-free coffee garden. The soil, irrigation water and processing water of the coffee plantation meet the production and processing standards of national standard GB/T1963 organic products, and have no pollution of chemical pesticides, heavy metals and the like.
The flower fragrance essential oil is natural coffee flower essential oil.
Preparing the coffee pericarp tea:
(1) the coffee variety adopts Yunnan arabica coffee, the fully-cooked purplish red fresh fruits are picked manually, the sugar content of the fresh fruits is not lower than 30 percent, the actual measurement of the sugar content in the embodiment is 33.9 percent, no fruit base is left during picking, and the fruit peel and the fruit pulp are not damaged;
(2) cleaning coffee fruits with clean water within 8 hours after fresh fruits are collected on the same day, and removing impurities such as branches and leaves; selecting healthy mature fruits which are cleaned and have uniform, full, spot-free and damage-free fruit types, and processing the fruits independently; placing the cleaned fresh fruits on an airing rack, uniformly spreading the fresh fruits for airing, wherein the airing thickness is not more than 2 cm, and the airing time is 6 hours;
(3) uniformly spreading and airing the coffee peels on an airing rack until the moisture content is 11%; carrying out shelling treatment on the aired coffee fruits in an anhydrous drying environment, and cutting the coffee fruits into halves to obtain coffee peels;
(4) treating fresh coffee pericarp with pectinase and protease in sequence to obtain a peel liquid, adjusting pH to 6.0, adding cellulase with 7wt% of the peel liquid, reacting at 48 ℃ for 2h, inactivating in boiling water bath for 5min, circulating the peel liquid in a colloid mill for 15min, treating with a homogenizer for 3 times under 15MPa, filtering, concentrating the filtrate at constant temperature of 60 ℃ under reduced pressure to 1/3 of the volume of the stock solution, adding floral essential oil and fructo-oligosaccharide with the weight of 0.075% of the concentrate, and fully stirring and dissolving to obtain the coarse extract of coffee pericarp. The final concentration of the pectinase is 250U/L, and the pectinase is treated for 2 hours at 35 ℃; the final concentration of the protease is 60U/L, and the protease is treated for 30min at 37 ℃; the final concentration of the cellulase is 50U/L. And (3) drying and burning the filter residue obtained after filtration at 270 ℃ for 60min, taking out, cooling, and sieving with a 100-mesh sieve to obtain the coffee pericarp ash.
(5) Uniformly spraying the coarse extract of the coffee pericarp, wherein the spraying amount is 18% of the weight of the coffee pericarp, standing and moistening for 1.5h after spraying, uniformly wrapping the coffee pericarp with the ash of the coffee pericarp for powder wrapping, placing the coffee pericarp in a 40 ℃ oven for baking to reach the water content of 18%, repeatedly spraying, wrapping and drying after cooling, placing the coffee pericarp in a sealing bag after repeating 3 rounds for micro-fermentation, and the operating environment requirement is as follows: carrying out micro fermentation for 5 days at the air humidity of 50% and the temperature of 20 +/-3 ℃;
(6) baking the micro-fermented coffee pericarp: baking at 140 deg.C for 6 min to obtain coffee pericarp tea.
Secondly, preparing coffee fruit tea powder:
(1) weighing the following raw materials according to a formula: 15 parts of cinnamon, 20 parts of radix ophiopogonis, 10 parts of radix scrophulariae, 15 parts of Chinese dates, 5 parts of fried white paeony roots, 4.5 parts of liquorice, 10 parts of dried lemon slices, 15 parts of malt, 3 parts of prepared rehmannia roots and 5 parts of kudzu roots, wherein the raw materials are dry products;
(2) soaking the raw materials in the step (1) in pure water with the weight 4 times of the total weight for 2h, decocting for 120min, filtering to obtain filtrate, and concentrating the filtrate at constant temperature of 50 ℃ under reduced pressure to 1/4 of the volume of the stock solution;
(3) and (3) carrying out spray drying on the concentrated filtrate to obtain functional ingredient powder, wherein the spray drying conditions are as follows: the inlet air temperature is 190 ℃, the outlet air temperature is 110 ℃, and the air volume is 120m3H, feeding mass fraction of 10%;
(4) crushing 150 parts by weight of coffee pericarp tea, sieving the crushed coffee pericarp tea with a 50-mesh sieve, adding 6 parts by weight of brown sugar powder and functional ingredient powder into the sieved powder, uniformly mixing, and sealing and packaging with a small bag of tea bag to obtain the coffee fruit tea powder.
Example 4: the coffee fruit tea powder is prepared by the following method:
firstly, selecting and preparing raw materials:
coffee is selected to grow at an altitude of 1300-. The coffee planted at high altitude has large day and night temperature difference and slow growth period, is beneficial to the accumulation of coffee nutrient substances, and researches show that in the altitude height range suitable for coffee growth, along with the rise of planting altitude, coffee sugar is enriched, the caffeine content is reduced, coffee fruits are full, and the quality of coffee cups is improved. The coffee fruits are selected from the ecological pesticide pollution-free coffee garden. The soil, irrigation water and processing water of the coffee plantation meet the production and processing standards of national standard GB/T1963 organic products, and have no pollution of chemical pesticides, heavy metals and the like.
The floral essential oil can be one or more of natural chamomile essential oil, orange flower essential oil, carnation essential oil, German chamomile essential oil, Roman chamomile essential oil and sweet osmanthus essential oil according to requirements.
Preparing the coffee pericarp tea:
(1) the coffee variety adopts Yunnan arabica coffee, the fully-cooked purplish red fresh fruits are picked manually, the sugar content of the fresh fruits is not lower than 30 percent, the actual measurement of the sugar content in the embodiment is 34.7 percent, and the fruits do not have fruit bases and do not damage fruit peels and pulp during picking;
(2) cleaning coffee fruits with clean water within 8 hours after fresh fruits are collected on the same day, and removing impurities such as branches and leaves; selecting healthy mature fruits which are cleaned and have uniform, full, spot-free and damage-free fruit types, and processing the fruits independently; placing the cleaned fresh fruits on an airing rack, uniformly spreading the fresh fruits for airing, wherein the airing thickness is not more than 2 cm, and the airing time is 5 hours;
(3) uniformly spreading and airing the coffee peels on an airing rack until the moisture content is 15%; carrying out shelling treatment on the aired coffee fruits in an anhydrous drying environment, and cutting the coffee fruits into halves to obtain coffee peels;
(4) treating fresh coffee pericarp with pectinase and protease in sequence to obtain a peel liquid, adjusting pH to 6.0, adding cellulase in an amount of 7wt% of the peel liquid, reacting at 48 ℃ for 2h, inactivating in boiling water bath for 5min, circulating the peel liquid in a colloid mill for 15min, treating with a homogenizer for 3 times under 15MPa, filtering, concentrating the filtrate at constant temperature of 60 ℃ under reduced pressure to 1/3 of the volume of the stock solution, adding floral essential oil in an amount of 0.09% by weight of the concentrate and fructo-oligosaccharide in an amount of 4%, and stirring and dissolving completely to obtain a coarse extract of coffee pericarp. The final concentration of the pectinase is 250U/L, and the pectinase is treated for 2 hours at 35 ℃; the final concentration of the protease is 60U/L, and the protease is treated for 30min at 37 ℃; the final concentration of the cellulase is 50U/L. And (3) drying and burning the filter residue obtained after filtration at 270 ℃ for 60min, taking out, cooling, and sieving with a 100-mesh sieve to obtain the coffee pericarp ash.
(5) Uniformly spraying the coarse extract of the coffee pericarp, wherein the spraying amount is 19% of the weight of the coffee pericarp, standing and moistening for 1.5h after spraying, uniformly wrapping the coffee pericarp with the ash of the coffee pericarp for powder wrapping, placing the coffee pericarp in a 42 ℃ oven to dry to the water content of 16%, repeatedly spraying, wrapping and drying after cooling, repeating 4 rounds of placing in a sealing bag for micro-fermentation, and the operating environment requirement is as follows: carrying out micro fermentation for 6 days at the air humidity of 55% and the temperature of 20 +/-3 ℃;
(6) baking the micro-fermented coffee pericarp: baking at 140 deg.C for 7 min to obtain coffee pericarp tea.
Secondly, preparing coffee fruit tea powder:
(1) weighing the following raw materials according to a formula: 20 parts of cinnamon, 15 parts of radix ophiopogonis, 5 parts of radix scrophulariae, 10 parts of Chinese date, 2 parts of fried white peony root, 3 parts of liquorice, 5 parts of dried lemon slice, 15 parts of malt, 1 part of prepared rehmannia root and 4 parts of radix puerariae, wherein the raw materials are dry products;
(2) soaking the raw materials in the step (1) in pure water with the weight 5 times of the total weight for 1.5h, decocting for 150min, filtering to obtain filtrate, and concentrating the filtrate at constant temperature of 50 ℃ under reduced pressure to 1/4 of the volume of the original solution;
(3) and (3) carrying out spray drying on the concentrated filtrate to obtain functional ingredient powder, wherein the spray drying conditions are as follows: the inlet air temperature is 190 ℃, the outlet air temperature is 110 ℃, and the air volume is 120m3H, the feed mass fraction is 15%;
(4) crushing 180 parts by weight of coffee pericarp tea, sieving the crushed coffee pericarp tea with a 50-mesh sieve, adding 2 parts by weight of brown sugar powder and functional ingredient powder into the sieved powder, uniformly mixing, and sealing and packaging with a small bag of tea bag to obtain the coffee fruit tea powder.
Comparative example 1: the rest of the steps are the same as those in example 3, except that the drying temperature in the step (5) of preparing the coffee pericarp tea is adjusted to 100 ℃, and the rapid drying is carried out.
Comparative example 2: the rest of the process was the same as example 3 except that the coarse extract of coffee pericarp was not sprayed and moistened, and pure water of the same weight as the coarse extract of coffee pericarp was sprayed and moistened.
Comparative example 3: the rest is the same as example 3 except that the step of coating the powder with the ash of the coffee cherry peel is omitted.
Comparative example 4: the method disclosed in Chinese patent CN109717277A is adopted to prepare the coffee pericarp tea for subsequent test control.
To test the performance of the invention, the following experiments were performed:
1. determination of content of beneficial ingredients in coffee pericarp tea
Soluble dietary fiber assay reference: ronglong, research on optimization of extraction process and functional characteristics of soluble dietary fiber of coffee pericarp by a response surface method [ J ], tropical agricultural science, 2015, 35(9), 66-72 ℃; chlorogenic acid detection refers to Cailonghua, Zhang Xiao Fang, Du Jing, and so on, ultra performance liquid chromatography-ultraviolet detection method simultaneously determines the content of chlorogenic acid and caffeine in green coffee bean extract [ J ], Chinese food additive, 2014(2), 225-; trigonelline reference Liuhong Cheng, Li Shi Wang, Shao jin Liang, etc., ultrasonic extraction-high performance liquid chromatography determination of trigonelline [ J ], chromatography, 2011, 29(11), 1, 103 plus 1106; the content of free amino acid is measured by an amino acid automatic analyzer by referring to Dongwenjiang and the like;
the contents of the various beneficial nutritional components in the coffee pericarp tea prepared in examples 1-3 and comparative examples 1-4 were measured by using the samples, and the results are as follows:
TABLE 1 determination of the content of beneficial Nutrition ingredients in the coffee pericarp tea (based on the dry weight of coffee pericarp,%)
In the results of table 1, comparing the contents of the comparative example 1 and the example 4, it is known that when the drying temperature is too high, the yeast and other pre-fermentation bacteria carried by the coffee pericarp are killed, the subsequent micro-fermentation effect is poor, and the dissolution and release of the beneficial ingredients are affected, so that the content of the beneficial ingredients is lower than that of the example 4, but because the enrichment step is performed, the content of the beneficial ingredients is still significantly higher than that of the comparative example 4. As can be seen from the comparison between the contents of comparative example 2 and example 4, the concentration process was not performed after the water spray, and thus the content of the beneficial ingredient was significantly lower than that of example 4, but the overall beneficial ingredient dissolution effect was still significantly higher than that of comparative example 4 due to the multiple rounds of the preliminary fermentation and the final micro-fermentation processes. As can be seen from comparison between comparative example 3 and example 4, the wrapping operation has little effect on the whole nutrient composition, and the wrapping mainly aims at utilizing the moisture absorption and alkaline neutralization effects of the ash for preventing rancidity and utilizing mineral substances in the ash, but has little effect on the enrichment of nutrient substances. Comparative example 4 each data is significantly smaller than examples 1, 2, 4 due to the lack of a micro-fermentation and enrichment step.
2. The flavors and prebiotics of the sweet and sour mouthfeel in the coffee pericarp tea are mainly various monosaccharides, so the relative contents of the monosaccharides in the total sugar in the coffee pericarp tea prepared in example 4 and the control examples 1, 2 and 4 are determined and repeated three times:
TABLE 2 type and relative content (%)
As can be seen from the comparison between example 4 and comparative example 1, after the pre-fermentation tubes are killed by drying at high temperature, the micro-fermentation conversion efficiency is obviously reduced, the content of other monosaccharides except glucose and fructose is obviously lower than that in example 4, the glucose and the fructose mainly come from multi-round enrichment of the coarse extract of the coffee pericarp and the coffee pericarp, which shows that the fermentation action of zymogens in the enrichment pre-fermentation process and the micro-fermentation process can obviously reduce the content of the glucose and the fructose and improve the content of prebiotics such as rhamnose and the like, meanwhile, the addition of fructo-oligosaccharide can effectively promote the initial colonization of the zymocyte and improve the activity of the zymocyte, the zymocyte with high activity utilizes the enriched glucose and fructose as carbon sources to proliferate and synthesize other prebiotics monosaccharides, the fermentation is more thorough, thus, the glucose and fructose contents in example 4 were significantly lower than in control example 1, while the relative contents of other monosaccharides were higher than in control example 1. After glucose and fructose are converted into prebiotics such as rhamnose, the sour and sweet taste is not changed greatly, but the health is facilitated, so that the nutritional value of the beverage is higher.
In the control example 2, the enrichment operation is not carried out, the coffee pericarp has limited monosaccharide, the microbial fermentation substrate is less, the microbial fermentation activity is weaker, and the produced saccharide is less, so the content of each monosaccharide is obviously lower than that of the example 4. In comparative example 4, the coffee pericarp tea was prepared by directly drying in the sun without fermentation treatment, and the relative content of monosaccharide only reflects the composition of monosaccharide of the coffee pericarp.
3. Content of mineral substances and pH value in coffee pericarp tea
The content of minerals in the coffee cherry peel tea prepared in example 3 and comparative examples 3 and 4 and the pH value in water were measured. The results are shown in Table 3:
TABLE 3 content of minerals and pH of coffee nectar
The comparison of the data of the comparison example 3 and the data of the comparison example 4 in the table 3 shows that, because the coffee pericarp ash content is not added, the sprayed coarse extract of the coffee pericarp carries water inevitably, even if the coarse extract is moistened and dried rapidly, wet fermentation and acidification are also generated inevitably, and finally the taste of the coffee pericarp tea is poor, and because the mineral element in the ash content is not introduced, the mineral element content is obviously lower. In comparative example 4, since only one drying operation was performed, acidification was not significant, but since the crude liquid of the coffee cherry peel also contained some minerals, the mineral content was slightly lower than that of comparative example 3.
4. Sensory evaluation of coffee nectar powder
The dried coffee fruit tea powder prepared in comparative examples 1 to 4 and example 4 was brewed with boiled water at a ratio of 10g/150mL and served as a sample for a subject to drink and to be scored (total score 100), and the appearance and odor of the dried coffee fruit tea powder were evaluated for 15 subjects in total, and the average value was taken as the score. The scoring criteria were as follows:
TABLE 4 scoring table
The results are shown in Table 5:
TABLE 5 sensory Scoring results
| Group of | Appearance of dried product | Smell of dried product | Taste of tea | Smell of tea | Total score |
| Example 3 | 22.4 | 23.2 | 22.8 | 23.9 | 92.3 |
| Comparative example 1 | 20.1 | 16.9 | 15.6 | 17.9 | 70.5 |
| Comparative example 2 | 16.8 | 11.4 | 13.9 | 10.2 | 52.3 |
| Comparative example 3 | 3.9 | 4.8 | 5.9 | 3.1 | 17.7 |
| Comparative example 4 | 12.5 | 16.2 | 20.8 | 3.5 | 53.0 |
The results show that the tea provided by the invention is mellow and sour in taste, rich in fruit aroma, uniform in appearance particles of dry products, hard and dry, free of mildew and rot, strong in initial-soaking flower aroma, free of foreign flavor, lasting in flower aroma after repeated soaking, free of mildew or sour and sour odor, and significantly higher in sensory comprehensive score than those of comparative examples 1-4. Comparative example 3 was poor in taste and flavor because the fermentation of the final coffee fruit tea powder failed without the powdering operation.
5. Evaluation of functional health-care function of coffee fruit tea powder
5.1 evaluation of hypotensive Effect of coffee fruit tea powder
5.1.1 Experimental materials:
taking the coffee fruit tea powder, the coffee pericarp tea and the functional ingredient powder prepared in the embodiment 3, respectively soaking the coffee fruit tea powder, the coffee pericarp tea and the functional ingredient powder in water at 90 ℃ for 30min according to the proportion of 20g/100mL, and then filtering and cooling the mixture to obtain experimental samples;
5.1.2 Experimental animals: SHR rats, half male and female, 8 weeks old, weight 180 ~200 g.
5.1.3 Experimental methods: the systolic blood pressure and heart rate of SHR rats were measured with a Rickps-100 rat tail artery blood pressure meter before the experiment and randomly grouped into groups of 10 rats at the systolic blood pressure level. And (4) performing intragastric administration twice a day for three weeks, and performing intragastric administration on a blank control group and distilled water with equal volume. The blood pressure of the rats was measured at one, two and three weeks of administration, respectively, and compared with the group of the blank control group before administration and the same week.
TABLE 6 influence of coffee fruit tea powder on the blood pressure of SHR rats
The results in table 6 show that the coffee fruit tea powder can significantly reduce the blood pressure value of a rat model with SHR hypertension after being taken for three weeks, reduce the trend of blood pressure rise, has significant blood pressure lowering health care function, and has better blood pressure lowering health care effect than single coffee fruit peel tea and functional ingredient powder.
5.2 evaluation of hypoglycemic action of coffee fruit tea powder
5.2.1 Experimental materials:
taking the coffee fruit tea powder, the coffee pericarp tea and the functional ingredient powder prepared in the embodiment 3, respectively soaking the coffee fruit tea powder, the coffee pericarp tea and the functional ingredient powder in water at 90 ℃ for 30min according to the proportion of 20g/100mL, and then filtering and cooling the mixture to obtain experimental samples;
5.2.2 Experimental animals: the DB/DB diabetes pathogenic model mouse is half male and female, 25 weeks old and 40-45 g in weight.
5.2.3 Experimental methods: blood glucose was measured in mice before the experiment and randomly grouped by blood glucose level, 10 per group. And (4) performing intragastric administration twice a day for 8 weeks, and performing intragastric administration on a blank control group and distilled water with equal volume. Blood glucose levels of mice were measured at 2 weeks, 4 weeks, and 8 weeks after administration, and compared with the group of blank controls before administration and at the same week.
TABLE 7 influence of coffee fruit tea powder on blood sugar of diabetic mice
The results in table 6 show that the coffee fruit tea powder can effectively reduce blood sugar after long-time drinking, has obvious health care efficacy of reducing blood sugar, and has better effect than the coffee fruit tea and the functional ingredient powder.
5.3 evaluation of sweating action of coffee nectar powder
5.3.1 Experimental materials:
taking the coffee fruit tea powder, the coffee pericarp tea and the functional ingredient powder prepared in the embodiment 3, respectively soaking the coffee fruit tea powder, the coffee pericarp tea and the functional ingredient powder in water at 90 ℃ for 30min according to the proportion of 20g/100mL, and then filtering and cooling the mixture to obtain experimental samples;
5.3.2 Experimental animals: clean-grade healthy SD rats weighing 180-200 g and half male and female.
5.3.3 Experimental methods:
after the SD rats are cultured for 1 week, the SD rats are randomly divided into a blank group, a coffee fruit tea powder group, a coffee peel tea group and a functional ingredient powder group according to a random digital table method, wherein each group comprises 20 rats, and the SD rats are administrated by gastric gavage, and the blank group is administrated with physiological saline with the same volume.
According to the experimental research on the sweating effect related to the traditional Chinese medicine pharmacological experimental method, the sweat collecting tube is prepared by utilizing the characteristic of strong moisture absorption capacity of silica gel, and the sweat secretion condition of toes of rats is measured by increasing the weight of the silica gel. The sweat collection device was first subjected to a blank seal test. The administration is carried out for 30min, the rat is fixed, the left hind paw scales are wiped off, the rat is stretched into the sweat collecting tube, the rat is sealed and fixed, and the sweat is collected in the sweat collecting tube for 10min to measure the sweating amount. And (4) counting the sweating amount by taking the weight gain of the silica gel as a determination index. In the experimental process, the room temperature is controlled at 25 ℃, and the administration temperature is 40-45 ℃. The results are shown in Table 8
TABLE 8 sweating effect of coffee nectar powder
| Group of | Dosage (mL/10g) | Amount of sweats (mg) |
| Blank control group | 0.15 | 18.9±1.5 |
| Coffee fruit tea powder | 0.15 | 31.2±2.4 |
| Coffee pericarp tea | 0.15 | 24.1±1.9 |
| Functional ingredient powder | 0.15 | 22.4±2.2 |
The results in table 8 show that the coffee fruit tea powder has obvious health care functions of sweating, relieving exterior syndrome and dispelling cold after drinking, can dispel pathogenic factors without hurting the body resistance, and has obvious daily health care functions.
In conclusion, the fresh fruits can be dried after being cleaned, the sweet and sour taste of the peels can be increased, and the flavor of the fruits is more concentrated. The peeling is carried out without water, the anhydrous operation in the peeling link ensures that nutrient substances are not lost in the processing process, and the phenomenon that the peel is mildewed due to the addition of water and the wet fermentation is easily caused is avoided. The peel taste can be more balanced and mellow by sealed micro-fermentation treatment and sealed micro-fermentation post-treatment. The crude extract of the coffee pericarp contains higher soluble dietary fiber, chlorogenic acid, reducing sugar, trigonelline, amino acid and other substances, the ash content of the coffee pericarp contains more calcium, magnesium, manganese and other mineral substances, and the multi-round spraying, moistening, powder wrapping and drying operations can continuously enrich mineral substances, organic acid and other nutrient and flavor substances in the dried coffee pericarp and provide basic raw materials for the subsequent micro-fermentation process. The aroma of the coffee pericarp can be enhanced by adding the floral essential oil in the crude extract of the coffee pericarp, the aroma is brewing resistant and is not easy to fade, the addition of the fructo-oligosaccharide can effectively promote the colonization of probiotics and improve the activity of the probiotics, and the generation amount of fermentation flavor substances is improved by fully utilizing the enriched basic raw materials. The coffee pericarp ash can absorb excessive stuffy residual water and adhere to the surface of the coffee pericarp, and can neutralize excessive acidic substances due to alkalinity, so that the coffee pericarp can be dried rapidly, and wet fermentation is prevented. The drying temperature is selected to be 35-45 ℃, pre-fermentation is carried out in the drying process, the problem that subsequent coffee pericarp dry products cannot be subjected to internal deep fermentation due to incomplete micro-fermentation is prevented, and the purpose of internal and external complete fermentation is achieved by matching with the subsequent micro-fermentation. Functional ingredient powder extracted from a plurality of medicinal and edible raw materials such as cinnamon, kudzu root and the like is added into the coffee fruit tea powder, and the coffee fruit tea powder has obvious health care functions of reducing blood sugar and blood pressure, sweating, relieving exterior syndrome and dispelling cold after being matched with the coffee pericarp tea.
The above embodiments are only for illustrating the technical idea of the present invention, and the protection scope of the present invention cannot be limited thereby, and any modification made on the basis of the technical scheme according to the technical idea proposed by the present invention falls within the protection scope of the present invention; the technology not related to the invention can be realized by the prior art.
Claims (4)
1. The coffee fruit tea powder is characterized by being prepared from the following raw materials in parts by weight: 10-20 parts of cinnamon, 15-25 parts of radix ophiopogonis, 5-15 parts of radix scrophulariae, 10-20 parts of Chinese date, 2-8 parts of fried white peony root, 3-6 parts of liquorice, 100-200 parts of coffee cherry peel tea, 1-10 parts of brown sugar powder, 5-15 parts of dried lemon slices, 10-20 parts of malt, 1-5 parts of prepared rehmannia root and 2-8 parts of radix puerariae;
the coffee pericarp tea is prepared by the following method:
(1) placing the cleaned fresh coffee fruits on an air-drying rack, uniformly spreading and drying until the surfaces of the fresh coffee fruits are dehydrated;
(2) carrying out shelling treatment on the aired coffee fruits in an anhydrous drying environment, and cutting the coffee fruits into halves to obtain coffee peels;
(3) uniformly spreading and airing the coffee peels on an airing rack until the water content is 10-12%; uniformly spraying coarse extract of coffee pericarp, wherein the spraying amount is 15-20% of the weight of the coffee pericarp, standing for 1-2 h after spraying, uniformly wrapping the coffee pericarp with the ash of the coffee pericarp for powder wrapping, placing in a baking oven at 35-45 ℃ for baking until the water content is 15-20%, repeatedly spraying, powder wrapping and drying after cooling, repeating 2-4 rounds of baking, placing in a sealing bag for micro-fermentation, and the operating environment requirement is as follows: air humidity of 45-55%, temperature of 20 + -3 deg.C, and micro-fermenting for 4-6 days;
(4) baking the micro-fermented coffee pericarp: baking at 140 deg.C for 5-8 minutes to obtain coffee pericarp tea;
the preparation method of the coarse extraction liquid of the coffee pericarp comprises the following steps:
treating fresh coffee pericarp with pectinase and protease in sequence to obtain a peel liquid, adjusting pH to 6.0, adding cellulase accounting for 7wt% of the peel liquid, reacting for 2 hours at 48 ℃, inactivating in a boiling water bath for 5min, circulating the peel liquid in a colloid mill for 15min, treating for 3 times with a homogenizer under the pressure of 15MPa, filtering, concentrating the filtrate at constant temperature of 60 ℃ under reduced pressure to 1/3 of the volume of the original liquid, adding floral essential oil accounting for 0.05-0.1% of the weight of the concentrated solution and fructo-oligosaccharide accounting for 1-5%, and fully stirring and dissolving to obtain the coarse extract of coffee pericarp.
2. The coffee nectar powder of claim 1, wherein: and (3) drying and burning the filter residue obtained after filtration at 260-280 ℃ for 60min, taking out, cooling, and sieving with a 100-mesh sieve to obtain the coffee pericarp ash.
3. The coffee nectar powder of claim 1, wherein: the final concentration of the pectinase is 250U/L, and the pectinase is treated for 1-3 h at 35 ℃; the final concentration of the protease is 60U/L, and the protease is treated for 30min at 37 ℃; the final concentration of the cellulase is 50U/L.
4. A preparation method of the coffee fruit tea powder as claimed in any one of claims 1 to 3, which is characterized by comprising the following specific steps:
weighing the following raw materials according to a formula: cinnamon, radix ophiopogonis, radix scrophulariae, Chinese date, fried white paeony root, liquorice, dried lemon slices, malt, prepared rehmannia root and radix puerariae, wherein the raw materials are dry products;
soaking the raw materials in pure water with the weight being 3-5 times of the total weight for 1-3 h, decocting for 60-180 min, filtering to obtain a filtrate, and concentrating the filtrate at constant temperature of 50 ℃ under reduced pressure to 1/4 of the volume of the original solution;
and (3) carrying out spray drying on the concentrated filtrate to obtain functional ingredient powder, wherein the spray drying conditions are as follows: the inlet air temperature is 190 ℃, the outlet air temperature is 110 ℃, and the air volume is 120m3H, feeding mass fraction of 10%;
pulverizing coffee pericarp tea, sieving with 50 mesh sieve, adding brown sugar powder and functional ingredient powder, mixing, and packaging with small bag of tea bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910909731.0A CN110477163B (en) | 2019-09-25 | 2019-09-25 | Coffee fruit tea powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910909731.0A CN110477163B (en) | 2019-09-25 | 2019-09-25 | Coffee fruit tea powder and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110477163A CN110477163A (en) | 2019-11-22 |
| CN110477163B true CN110477163B (en) | 2021-06-22 |
Family
ID=68544237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910909731.0A Active CN110477163B (en) | 2019-09-25 | 2019-09-25 | Coffee fruit tea powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110477163B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544845A (en) * | 2020-12-11 | 2021-03-26 | 云南农业大学 | Processing method of coffee berry solid beverage |
| CN113455569A (en) * | 2021-07-28 | 2021-10-01 | 云南同满生物资源开发有限公司 | Preparation method of coffee pericarp tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815473A (en) * | 2012-11-19 | 2014-05-28 | 傅琳 | Coffee pericarp fermented beverage |
| WO2014085879A1 (en) * | 2012-12-04 | 2014-06-12 | Yamaguchi Carlos Akio | Method for extracting coffee juice that is rich in chlorogenic acid from coffee fruit |
| CN109452520A (en) * | 2018-11-09 | 2019-03-12 | 肖美艳 | A kind of draft solid beverage based on energy coffee |
| CN109965058A (en) * | 2019-04-25 | 2019-07-05 | 杨秋湖 | A kind of Coffee pulp tea and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR112015012005A2 (en) * | 2012-11-28 | 2017-07-11 | Pectcof B V | coffee pulp, pectin, coffee pectin, polyphenol functionalized coffee pectin treatment process and process for producing a pectin-based product |
-
2019
- 2019-09-25 CN CN201910909731.0A patent/CN110477163B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815473A (en) * | 2012-11-19 | 2014-05-28 | 傅琳 | Coffee pericarp fermented beverage |
| WO2014085879A1 (en) * | 2012-12-04 | 2014-06-12 | Yamaguchi Carlos Akio | Method for extracting coffee juice that is rich in chlorogenic acid from coffee fruit |
| CN109452520A (en) * | 2018-11-09 | 2019-03-12 | 肖美艳 | A kind of draft solid beverage based on energy coffee |
| CN109965058A (en) * | 2019-04-25 | 2019-07-05 | 杨秋湖 | A kind of Coffee pulp tea and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 咖啡果皮可溶性膳食纤维的制备及其表征;李雄等;《食品工业科技》;20180116;第39卷(第11期);39-44,50 * |
| 咖啡果皮酵素发酵过程中代谢产物与抗氧化功能评价;陈小伟等;《食品研究与开发》;20190506;第40卷(第9期);18-25,50 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110477163A (en) | 2019-11-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5119343B2 (en) | Wine and its manufacturing method | |
| CN105218255A (en) | Tomato growth organic and inorganic compound fertilizer special | |
| CN110477173B (en) | Processing method of coffee pericarp tea | |
| CN105360434B (en) | Preparation method of jujube black tea | |
| CN110477163B (en) | Coffee fruit tea powder and preparation method thereof | |
| CN107668702A (en) | A kind of production technology of trifoliate orange Dulcis ferment | |
| CN103404649B (en) | Ampelopsis grossedentatac tea beverage making technology | |
| CN103283896A (en) | Preparation method of Eucommia Ulmoides Oliver staminate flower tea | |
| CN110256165A (en) | A kind of tomato selenium-rich fertilizer | |
| CN103947797B (en) | A kind of preparation method of fermented type tree peony tender shoots tea compound beverage | |
| CN102366134A (en) | Kiwi fruit tremella sanguinea beverage and its preparation method | |
| CN109007176A (en) | A kind of production method of worm tea | |
| CN109845864A (en) | A kind of mixed type eucommia bark coffee solid drink and preparation method thereof | |
| KR101211075B1 (en) | Preparing method for soybean paste using Salicornia herbacea powder by high pressure water extracting | |
| CN107827631A (en) | A kind of Special fertilizer for paddy rice and preparation method thereof | |
| CN103798520B (en) | A kind of feed additive of substitute antibiotics and preparation method thereof | |
| CN113768013A (en) | Solid beverage and preparation method thereof | |
| CN113142351A (en) | Health vine tea and its production process | |
| KR101203790B1 (en) | Method for manufacturing soybean paste including butterbur and soybean paste thereof | |
| CN110357717A (en) | A kind of preparation method of tomato selenium-rich fertilizer | |
| KR20170025300A (en) | Manufacturing method of soybean paste using ginseng extract and soybean paste thereof | |
| CN111317043A (en) | Kiwi flower tea and preparation method thereof | |
| CN110627573A (en) | Method for preparing special fertilizer for improving soil hardening by using tea milli as raw material | |
| CN1150836C (en) | Process for preparing dry powder green celery juice | |
| KR101530007B1 (en) | Functional fermented food and the manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |