CN111034836A

CN111034836A - Coffee effervescent and preparation method thereof

Info

Publication number: CN111034836A
Application number: CN201911314339.8A
Authority: CN
Inventors: 刘洪生; 胡晓娟; 许阳; 李盼盼
Original assignee: Bokai Pharmaceutical Co Ltd
Current assignee: Bokai Pharmaceutical Co Ltd
Priority date: 2019-12-19
Filing date: 2019-12-19
Publication date: 2020-04-21

Abstract

The invention provides a coffee effervescent and a preparation method thereof, relating to the technical field of food. The coffee effervescent comprises the following components in parts by weight: 200-1000 parts of instant coffee, 10-100 parts of ginseng, 1-10 parts of taurine, 10.05-1 parts of vitamin B, 20.05-1 parts of vitamin B, 60.05-1 parts of vitamin B, 0.05-1 part of nicotinamide, 50-500 parts of non-dairy creamer, 1600-1900 parts of acid agent and 400-500 parts of alkaline agent; and optionally, adjuvants. The coffee effervescent has convenient brewing, good disintegration effect, and refreshing effect.

Description

Coffee effervescent and preparation method thereof

Technical Field

The invention relates to the technical field of food, in particular to a coffee effervescent and a preparation method thereof.

Background

Coffee has the following effects: 1. coffee contains certain nutrients. The nicotinic acid of coffee contains vitamin B, and the content of roasted coffee beans is higher. And free fatty acids, caffeine, tannic acid, and the like. 2. Coffee is beneficial to the skin. The coffee can promote metabolism, activate collaterals and digest organs, and has great efficacy on constipation. Bathing with coffee powder is a thermotherapy method, and has weight reducing effect. 3. The coffee has the function of relieving alcoholism. Drinking coffee after drinking will oxidize acetaldehyde converted from alcohol rapidly, decompose into water and carbon dioxide and discharge out of the body. 4. The coffee can relieve fatigue. To relieve fatigue, it is necessary to supplement nutrition, rest and sleep, and promote metabolic functions, which coffee has. 5. Three cups of coffee a day can prevent gallstones. For caffeine-containing coffee, the caffeine-containing coffee can stimulate gallbladder contraction and reduce cholesterol in bile which is easy to form gallstones, and the researchers at Harvard university in America recently found that men who drink two or three cups of coffee per day have a gallstone obtaining rate lower than 40%. 6. The coffee can prevent radiation injury. Radiation damage, especially radiation from electrical equipment, has become a prominent type of pollution. The indian basketry researchers reached this conclusion in the rat experiments and showed that it could be applied to humans. 7. The coffee has health-care and medical functions. Coffee has effects of resisting oxidation, protecting heart, strengthening tendons and bones, benefiting waist and knees, promoting appetite, removing fat, resolving food stagnation, inducing resuscitation, eliminating dampness, promoting blood circulation, dispelling blood stasis, calming endogenous wind, and relieving spasm. 8. The impact of coffee on mood. Experiments show that the general people absorb 300 mg (about 3 cups of brewed coffee) of caffeine in one day, and the caffeine has good influence on the alertness and mood of one person. Coffee is therefore widely enjoyed by consumers.

Along with the increasing pressure of people's life, work, people often appear because the work attention that the working time is long or the sleep quality is poor leads to is not concentrated, work efficiency subalternation problem. Many people like to refresh them by drinking coffee in order to keep their mind awake during work. But the preparation and purchase of the prior ground coffee are inconvenient and expensive. Although the coffee mate solid beverage and other ready-to-drink coffee beverages are convenient to drink, the content of active ingredients of coffee is low, and the effect of refreshing the mind of coffee can hardly be realized. Therefore, a beverage containing coffee which is convenient to drink and can refresh and refresh the mind is needed in the market at present.

In view of the above, the present invention is particularly proposed.

Disclosure of Invention

The invention aims to provide a coffee effervescent preparation which is convenient to brew and has the effect of refreshing.

A second object of the present invention is to provide a process for the preparation of the above coffee effervescent.

In order to solve the technical problems, the invention adopts the following technical scheme:

according to one aspect of the invention, the invention provides a coffee effervescent agent, which comprises the following components in parts by mass: 200-1000 parts of instant coffee, 10-100 parts of ginseng, 1-10 parts of taurine, 10.05-1 parts of vitamin B, 20.05-1 parts of vitamin B, 60.05-1 parts of vitamin B, 0.05-1 part of nicotinamide, 50-500 parts of non-dairy creamer, 1600-1900 parts of acid agent and 400-500 parts of alkaline agent; and optionally, adjuvants.

According to another aspect of the invention, the invention also provides a process for the preparation of the above coffee effervescent, comprising: uniformly mixing instant coffee, ginseng, taurine, vitamin B1, vitamin B2, vitamin B6, nicotinamide, non-dairy creamer, an acid agent, an alkali agent and optional auxiliary materials according to the formula ratio, and then preparing the coffee effervescent agent.

Compared with the prior art, the invention has the following beneficial effects:

the coffee effervescent agent provided by the invention takes instant coffee, ginseng powder, taurine, vitamin B1, vitamin B2, vitamin B6 and nicotinamide as main raw materials, has the functions of refreshing and restoring consciousness, and can excite central nerves, relieve fatigue and enhance the immunity of organisms due to mutual influence among the components; the coffee effervescent agent also contains non-dairy creamer for improving taste, and acid agent and alkali agent for acting as effervescent disintegrant. According to the characteristics of each component in the formula, in order to make the mouthfeel more acceptable, the effervescent preparation has the best mouthfeel by reasonably matching the dosage of each component, and particularly the reasonable dosage proportion of the acid agent and the alkali agent, so that the effervescent preparation has good appearance and disintegration effect. The preparation method of the coffee effervescent provided by the invention is simple to operate and is suitable for wide application.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the present invention, all embodiments and preferred methods mentioned herein may be combined with each other to form a new technical solution, if not specifically stated; all the technical features mentioned herein, as well as preferred features, can be combined with each other to form new solutions; the components concerned or their preferred components can be combined with one another to form new solutions.

In the present invention, unless otherwise stated, the numerical range "a-b" represents a shorthand representation of any combination of real numbers between a and b, where a and b are both real numbers; the "ranges" disclosed herein may have one or more lower limits and one or more upper limits, respectively, in the form of lower limits and upper limits.

The terms professional and scientific terms used herein have the same meaning as is familiar to those skilled in the art. In addition, any methods or materials similar or equivalent to those described herein can also be used in the present invention.

According to one aspect of the invention, there is provided a coffee effervescent comprising essentially of: instant coffee, ginseng, taurine, vitamin B1, vitamin B2, vitamin B6, nicotinamide, non-dairy creamer, an acid agent and an alkali agent; and optionally, adjuvants.

According to the invention, the coffee effervescent agent has good refreshing effect and mouthfeel by reasonably proportioning the coffee and other nutrient substances. Coffee contains a large amount of bioactive components, mainly including polyphenols and alkaloids, such as caffeic acid, chlorogenic acid, ferulic acid, caffeine and cafestol. Instant coffee is a dry coffee extract obtained by evaporating the water from a coffee extract, which is able to melt quickly in water. Ginseng has the effects of invigorating primordial qi, restoring pulse, relieving depletion, invigorating spleen, benefiting lung, promoting fluid production, nourishing blood, tranquilizing mind, and improving intelligence. Taurine is a sulfur-containing amino acid with a simple structure, has a chemical name of 2-aminoethanesulfonic acid, and has the effects of maintaining the osmotic pressure balance of an organism, regulating nerve conduction, participating in endocrine activities, regulating lipid digestion and absorption, increasing the heart contractility, improving the immunity of the organism, enhancing the oxidation resistance of cell membranes and the like. Vitamin B1 has effects in protecting nervous system, improving mental status, and maintaining normal activity of nervous tissue, muscle and heart. Vitamin B2 has effects in improving protein utilization rate, promoting growth, maintaining integrity of skin and cell membrane, protecting skin hair follicle mucosa and sebaceous gland, eliminating inflammation of mouth and tongue, and improving eyesight. Vitamin B6 is beneficial to the metabolism of proteins, fats and carbohydrates in the body, and also helps to convert amino acids, form new red blood cells, antibodies and neurotransmitters, regulate body fluid, stabilize the nervous system, induce diuresis and maintain normal skeletal muscle function. Nicotinamide plays a role in the metabolism of proteins and sugars in the body and also has the effect of relieving anxiety and depression. The coffee effervescent agent taking instant coffee, ginseng powder, taurine, vitamin B1, vitamin B2, vitamin B6 and nicotinamide as main raw materials has the effect of refreshing, and all components are mutually influenced, so that the central nerve can be enhanced, the fatigue is relieved, and the organism immunity is enhanced.

The vegetable fat powder is a product prepared by using refined vegetable oil or hydrogenated vegetable oil and casein as main raw materials, has good instant solubility and can improve the mouthfeel. The coffee effervescent agent provided by the invention can also comprise optional auxiliary materials, wherein the optional auxiliary materials can be added into the coffee effervescent agent or not, and preferably, the coffee effervescent agent also contains essence and sweetener so as to further correct and improve the mouthfeel of the coffee effervescent agent.

The acid agent and the alkali agent used in the coffee effervescent agent provided by the invention are respectively and independently acceptable in the field. Acid agents include, but are not limited to, one or more of citric acid, tartaric acid, fumaric acid, adipic acid, and malic acid. Optionally, the acid agent comprises citric acid, tartaric acid, fumaric acid, adipic acid, or malic acid; optionally, the acidic agent comprises citric acid and tartaric acid; optionally, the acidic agent comprises citric acid and fumaric acid; optionally, the acid agent comprises tartaric acid, fumaric acid, and malic acid. In some preferred embodiments, the acidic agent comprises citric acid. The alkaline agent includes, but is not limited to, at least one of sodium carbonate, sodium bicarbonate, potassium carbonate, calcium carbonate, potassium bicarbonate, and calcium bicarbonate. Optionally, the alkaline agent comprises sodium carbonate, sodium bicarbonate, potassium carbonate, calcium carbonate, potassium bicarbonate, or calcium bicarbonate; optionally, the alkaline agent comprises sodium carbonate and sodium bicarbonate; optionally, the alkaline agent comprises potassium bicarbonate and calcium bicarbonate; optionally, the alkaline agent comprises potassium carbonate, calcium carbonate and potassium bicarbonate. In some preferred embodiments, the alkaline agent comprises sodium carbonate.

The production link of the effervescent preparation is particularly strict, so that the basic link, such as the temperature and humidity during production, is required to be well closed, and the proportion of the formula is also important. According to the characteristics of each component in the formula, in order to make the mouthfeel more acceptable, the effervescent tablet disclosed by the invention has the best mouthfeel by reasonably matching the dosage of each component, and especially the dosage of the acid agent and the alkali agent can make the effervescent tablet have good appearance and disintegration effect. The specific amounts of the components are as follows:

the coffee effervescent provided by the invention comprises the following components in parts by weight: 200-1000 parts of instant coffee, such as but not limited to 200 parts, 250 parts, 300 parts, 350 parts, 400 parts, 450 parts, 500 parts, 550 parts, 600 parts, 650 parts, 700 parts, 750 parts, 800 parts, 850 parts, 900 parts, 950 parts or 1000 parts; 10-100 parts of ginseng, such as but not limited to 10 parts, 20 parts, 30 parts, 40 parts, 50 parts, 60 parts, 70 parts, 80 parts, 90 parts or 100 parts; 1-10 parts of taurine, such as but not limited to 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts or 10 parts; 10.05 to 1 part of vitamin B, for example, but not limited to, 0.05 part, 0.1 part, 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part, 0.8 part, 0.9 part or 1 part; vitamin B20.05-1 part, for example but not limited to 0.05 part, 0.1 part, 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part, 0.8 part, 0.9 part or 1 part; vitamin B60.05-1 parts, such as but not limited to 0.05 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts or 1 part; nicotinamide 0.05-1 part, for example but not limited to 0.05 part, 0.1 part, 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part, 0.8 part, 0.9 part or 1 part; 50-500 parts of non-dairy creamer, such as but not limited to 50 parts, 100 parts, 150 parts, 200 parts, 250 parts, 300 parts, 350 parts, 400 parts, 450 parts or 500 parts; examples of the acid agent include, but are not limited to, 1600 parts, 1650 parts, 1700 parts, 1750 parts, 1800 parts, 1850 parts, and 1900 parts; the alkali agent is 400 to 500 parts, and may be, for example, but not limited to, 410 parts, 420 parts, 430 parts, 440 parts, 450 parts, 460 parts, 470 parts, 480 parts, 490 parts, or 500 parts. The amount of the essence is preferably 5 to 50 parts, and may be, for example, but not limited to, 5 parts, 10 parts, 15 parts, 20 parts, 25 parts, 30 parts, 35 parts, 40 parts, 45 parts or 50 parts, preferably 10 to 40 parts, and more preferably 5 to 25 parts. The amount of the sweetener is preferably 5 to 50 parts, and may be, for example, but not limited to, 5 parts, 10 parts, 15 parts, 20 parts, 25 parts, 30 parts, 35 parts, 40 parts, 45 parts or 50 parts, preferably 10 to 45 parts, and more preferably 30 to 40 parts.

By optimizing the proportion of the components, the taste and the disintegration effect of the coffee effervescent agent can be further improved. In some preferred embodiments, the coffee effervescent comprises the following components in parts by mass: 300-600 parts of instant coffee, 20-50 parts of ginseng, 5-10 parts of taurine, 10.1-1 parts of vitamin B, 20.1-1 parts of vitamin B, 60.1-1 parts of vitamin B, 0.1-1 part of nicotinamide, 150-400 parts of non-dairy creamer, 5-50 parts of essence, 5-50 parts of sweetener, 1600-1800 parts of acid agent and 450-500 parts of alkaline agent.

More preferably, the coffee effervescent comprises the following components in parts by mass: 500-600 parts of instant coffee, 30-50 parts of ginseng, 6-10 parts of taurine, 10.5-1 parts of vitamin B, 20.5-1 parts of vitamin B, 60.5-1 parts of vitamin B, 0.5-1 part of nicotinamide, 250-400 parts of non-dairy creamer, 25-40 parts of essence, 30-50 parts of sweetener, 1700-1800 parts of acid agent and 450-500 parts of alkaline agent.

Further preferably, the coffee effervescent comprises the following components in parts by mass: 500 parts of instant coffee, 50 parts of ginseng, 10 parts of taurine, 11 parts of vitamin B, 21 parts of vitamin B, 61 parts of vitamin B, 1 part of nicotinamide, 400 parts of non-dairy creamer, 40 parts of essence, 50 parts of sweetener, 1700 parts of acid agent and 500 parts of alkaline agent.

According to another aspect of the invention, the invention also provides a preparation method of the coffee effervescent preparation, which comprises the steps of uniformly mixing instant coffee, ginseng, taurine, vitamin B1, vitamin B2, vitamin B6, nicotinamide, non-dairy creamer, an acid agent, an alkali agent and optional auxiliary materials according to the formula amount, and then preparing the effervescent preparation according to a conventional method of effervescent preparations.

Because the production link of the effervescent preparation is strict, the proportion of the raw materials, the order of mixing the raw materials and the control of the temperature and the humidity in the production process have great influence on the prepared effervescent preparation, taking the coffee effervescent tablet as an example, the coffee effervescent tablet is better prepared by the following method in some preferred embodiments, the number of the following steps does not limit the implementation order of the steps, and the steps can be implemented according to the sequence of (a) to (e) or not, and some steps can be implemented simultaneously, for example, the step (a) and the step (b) are implemented simultaneously.

(a) Mixing acid agent, Ginseng radix powder and part of instant coffee, and granulating to obtain acid granule.

The part of instant coffee is preferably 30 wt% to 50 wt% of instant coffee, such as but not limited to 30 wt%, 35 wt%, 40 wt%, 45 wt% or 50 wt%, preferably 35 wt% to 45 wt%, and more preferably 40 wt%.

The acid granules are preferably prepared by wet granulation, which is a process in which a binder is added to the powder and the powder is agglomerated together by bridging or binding of the binder to produce the granules. The adhesive is preferably an adhesive containing ethanol, more preferably 70-95 v/w% ethanol water solution, and 70-95 v/w% ethanol water solution is used as the adhesive, so that the disintegration time of the effervescent agent can be shortened. The wet granules obtained after wet granulation are preferably sieved by a 16-mesh sieve, and the wet granules are preferably dried after sieving, wherein the drying temperature is preferably 50-70 ℃, and can be, but is not limited to, 50 ℃, 55 ℃, 60 ℃, 65 ℃ or 70 ℃; the acid granules are preferably dried to a moisture content of no more than 5%, preferably 1 to 5%, for example but not limited to 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5% or 5%, more preferably 1 to 3% in the granules; after drying, the acid granules are preferably sized to provide a more uniform acid granule to aid in disintegration of the effervescent coffee tablet, with the size of the acid granules preferably being 16 mesh.

(b) Mixing the alkaline agent with the rest instant coffee, and granulating to obtain alkaline granule.

When the coffee effervescent tablet further comprises a sweetener in the ingredients, the sweetener is preferably mixed with the alkaline agent and the rest of the instant coffee in step (b) to form an alkaline granule. The alkali granules are also preferably prepared by wet granulation, wherein the binder is preferably ethanol-containing binder, and more preferably 70-95 v/w% ethanol water solution. The wet granules obtained after wet granulation are preferably sieved by a 16-mesh sieve, and the wet granules are preferably dried after sieving, wherein the drying temperature is preferably 50-70 ℃, and can be, but is not limited to, 50 ℃, 55 ℃, 60 ℃, 65 ℃ or 70 ℃; the alkali particle is preferably dried to a moisture content of no more than 5%, preferably 1 to 5%, for example but not limited to 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5% or 5%, more preferably 1 to 3% in the particle; after drying, the alkali granules are preferably sized to provide a more uniform alkali granule to aid in disintegration of the effervescent coffee tablet, with the size of the alkali granules preferably being 16 mesh.

(c) The creamer and the acid granules are mixed to obtain a first mixture. In this step, the components are preferably mixed in an equal incremental manner. The equivalent increasing means that a small amount of components and other components with the same volume are uniformly mixed, and the components are further mixed by times until the components are completely and uniformly mixed.

(d) Mixing taurine, vitamin B1, vitamin B2, vitamin B6, niacinamide and alkali granules to obtain a first mixture; when also included in the effervescent coffee tablet, the flavor is preferably also mixed with the base particles in this step. In this step, the components are preferably mixed in an equal incremental manner.

(e) And mixing the first mixture and the second mixture, and tabletting to obtain the coffee effervescent tablet. Preferably, a lubricant is also added to the first mixture and the second mixture when the first mixture and the second mixture are mixed, so that the mixing is more uniform. The coffee effervescent tablet is preferably prepared by a tabletting method, and the humidity of the tabletting environment is preferably less than or equal to 40%, more preferably 20-40%, for example, but not limited to, 20%, 25%, 30%, 35% or 40%, further preferably 20-30%, and more preferably 20-25%. The specification of the coffee effervescent tablet is preferably 3.5-4 g/tablet.

The technical solution and the advantages of the present invention will be further explained with reference to the preferred embodiments.

Example 1

The embodiment provides a coffee effervescent tablet which comprises the following components in parts by mass: 200 parts of instant coffee, 100 parts of ginseng powder, 1 part of taurine, 11 parts of vitamin B, 20.05 parts of vitamin B, 61 parts of vitamin B, 0.05 part of nicotinamide, 500 parts of non-dairy creamer, 5 parts of essence, 50 parts of sweetener, 1600 parts of citric acid and 500 parts of sodium carbonate.

The preparation method comprises the following steps:

(a) uniformly mixing citric acid, 80 parts of instant coffee and ginseng powder, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 16-mesh granules, drying at 50-55 ℃ after granulation until the moisture in the acid granules is 4-5%, and then carrying out 16-mesh granulation.

(b) Uniformly mixing sodium carbonate, the rest of instant coffee and a sweetening agent, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 16-mesh granules, drying at 50-55 ℃ after granulation until the moisture in the acid granules is 4-5%, and then finishing the granules with 16 meshes.

(c) The non-dairy creamer and the acid granules are mixed in an equal incremental process to form a first mixture.

(d) Mixing essence, taurine, vitamin B1, vitamin B2, vitamin B6, nicotinamide and alkali granules according to an equal progressive method to obtain a second mixture.

(e) And mixing the first mixture, the second mixture and the lubricant, and tabletting, wherein the humidity of the tabletting environment is 35-40%.

Example 2

The embodiment provides a coffee effervescent tablet which comprises the following components in parts by mass: 1000 parts of instant coffee, 10 parts of ginseng powder, 10 parts of taurine, 10.05 parts of vitamin B, 21 parts of vitamin B, 60.05 parts of vitamin B, 1 part of nicotinamide, 50 parts of non-dairy creamer, 50 parts of essence, 5 parts of sweetener, 1900 parts of citric acid and 400 parts of sodium carbonate.

The preparation method comprises the following steps:

(a) uniformly mixing citric acid, 400 parts of instant coffee and ginseng powder, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 16-mesh granules, drying at 65-70 ℃ after granulation until the moisture in the acid granules is 3-4%, and then carrying out 16-mesh granulation.

(b) Uniformly mixing sodium carbonate, the rest of instant coffee and a sweetening agent, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 16-mesh granules, drying at 65-70 ℃ after granulation until the moisture in the acid granules is 3-4%, and then finishing the 16-mesh granules.

(e) And mixing the first mixture, the second mixture and the lubricant, and tabletting, wherein the humidity of the tabletting environment is 30-35%.

Example 3

The embodiment provides a coffee effervescent tablet which comprises the following components in parts by mass: 300 parts of instant coffee, 50 parts of ginseng powder, 10 parts of taurine, 10.5 parts of vitamin B, 20.5 parts of vitamin B, 60.5 parts of vitamin B, 0.5 part of nicotinamide, 250 parts of non-dairy creamer, 25 parts of essence, 30 parts of sweetener, 1800 parts of citric acid and 450 parts of sodium carbonate.

The preparation method comprises the following steps:

(a) uniformly mixing citric acid, 120 parts of instant coffee and ginseng powder, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 16-mesh granules, drying at the temperature of 60-65 ℃ after granulation until the water content in the acid granules is 2-3%, and then carrying out 16-mesh granulation.

(b) Uniformly mixing sodium carbonate, the rest of instant coffee and a sweetening agent, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 16-mesh granules, drying at the temperature of 60-65 ℃ after granulation until the water content in the acid granules is 2-3%, and then finishing the granules with 16 meshes.

Example 4

The embodiment provides a coffee effervescent tablet which comprises the following components in parts by mass: 500 parts of instant coffee, 20 parts of ginseng powder, 5 parts of taurine, 10.1 parts of vitamin B, 20.1 parts of vitamin B, 60.1 parts of vitamin B, 0.1 part of nicotinamide, 150 parts of non-dairy creamer, 30 parts of essence, 40 parts of sweetener, 1700 parts of citric acid and 500 parts of sodium carbonate.

The preparation method comprises the following steps:

(a) uniformly mixing citric acid, 200 parts of instant coffee and ginseng powder, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 16-mesh granules, drying at 55-60 ℃ after granulation until the moisture in the acid granules is 1.5-2.5%, and then finishing the granules with 16 meshes.

(b) Uniformly mixing sodium carbonate, the rest of instant coffee and a sweetening agent, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 16-mesh granules, drying at 55-60 ℃ after granulation until the moisture in the acid granules is 1.5-2.5%, and then finishing the granules with 16 meshes.

(e) And mixing the first mixture, the second mixture and the lubricant, and tabletting, wherein the humidity of the tabletting environment is 25-30%.

Example 5

The embodiment provides a coffee effervescent tablet which comprises the following components in parts by mass: 600 parts of instant coffee, 30 parts of ginseng powder, 6 parts of taurine, 10.2 parts of vitamin B, 20.2 parts of vitamin B, 60.2 parts of vitamin B, 0.2 part of nicotinamide, 250 parts of non-dairy creamer, 25 parts of essence, 40 parts of sweetener, 1800 parts of citric acid and 500 parts of sodium carbonate.

The preparation method comprises the following steps:

(a) mixing citric acid, 240 parts of instant coffee and ginseng powder uniformly, preparing acid granules by wet granulation, wherein 90 v/w% of ethanol water solution is used as a binding agent in the wet granulation process to obtain 16-mesh granules, drying the granules at the temperature of 50-55 ℃ until the water content in the acid granules is 1.5-2%, and then carrying out 16-mesh granulation.

(b) Uniformly mixing sodium carbonate, the rest of instant coffee and a sweetening agent, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 16-mesh granules, drying at 50-55 ℃ after granulation until the water content in the acid granules is 1.5-2%, and then finishing the granules with 16 meshes.

(e) And mixing the first mixture, the second mixture and the lubricant, and tabletting, wherein the humidity of the tabletting environment is 20-25%.

Example 6

The embodiment provides a coffee effervescent tablet which comprises the following components in parts by mass: 500 parts of instant coffee, 50 parts of ginseng powder, 10 parts of taurine, 11 parts of vitamin B, 21 parts of vitamin B, 61 parts of vitamin B, 1 part of nicotinamide, 400 parts of non-dairy creamer, 40 parts of essence, 50 parts of sweetener, 1700 parts of citric acid and 500 parts of sodium carbonate.

The preparation method comprises the following steps:

(a) uniformly mixing citric acid, 200 parts of instant coffee and ginseng powder, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 16-mesh granules, drying at 50-55 ℃ after granulation until the water content in the acid granules is 1.5-2%, and then carrying out 16-mesh granulation.

Example 7

This example provides an effervescent coffee tablet, differing from example 6 in that the preparation process comprises the following steps:

(a) uniformly mixing citric acid, 250 parts of instant coffee and ginseng powder, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 12-mesh granules, drying at 75-80 ℃ after granulation until the moisture in the acid granules is 5.5-6%, and then finishing 12-mesh granules.

(b) Uniformly mixing sodium carbonate, the rest of instant coffee and a sweetening agent, preparing acid granules by wet granulation, using 90 v/w% ethanol water solution as a binding agent to obtain 12-mesh granules, drying at the temperature of 75-80 ℃ after granulation until the moisture in the acid granules is 5.5-6%, and then finishing 12-mesh granules.

(e) And mixing the first mixture, the second mixture and the lubricant, and tabletting, wherein the humidity of the tabletting environment is 45-50%.

Example 8

This example provides an effervescent coffee tablet, which differs from example 6 in that the preparation method: granulating acid and alkali together, comprising the following steps:

(a) uniformly mixing citric acid, sodium carbonate, instant coffee, ginseng powder and a sweetening agent, preparing granules by wet granulation, preparing 16-mesh granules by using 90 v/w% ethanol water solution as a binding agent by the wet granulation, drying at the temperature of 50-55 ℃ after granulation until the water content in the granules is 1.5-2%, and then finishing granules of 16 meshes.

(b) Respectively mixing essence, taurine, vitamin B1, vitamin B2, vitamin B6, nicotinamide, vegetable fat powder and granules according to an equivalent progressive method to form a mixture.

(c) And mixing the mixture and the lubricant, and tabletting, wherein the environmental humidity of the pressed coffee effervescent tablet is 20-25%.

Comparative example 1

This comparative example provides an effervescent coffee tablet which differs from example 6 in that the amount of citric acid is 2000 parts and sodium carbonate 300 parts.

Comparative example 2

This comparative example provides an effervescent coffee tablet, differing from example 6 in that the amount of citric acid used is 1500 parts and sodium carbonate 600 parts.

Comparative example 3

The comparative example provides a coffee effervescent tablet, which is different from the coffee effervescent tablet in example 6 in that the coffee effervescent tablet comprises the following components in parts by mass: 1200 parts of instant coffee, 10 parts of ginseng powder, 10 parts of taurine, 15 parts of vitamin B, 25 parts of vitamin B, 65 parts of vitamin B, 5 parts of nicotinamide, 40 parts of essence, 50 parts of sweetener, 1700 parts of citric acid and 500 parts of sodium carbonate.

Comparative example 4

The comparative example provides a coffee effervescent tablet, which is different from the coffee effervescent tablet in example 6 in that the coffee effervescent tablet comprises the following components in parts by mass: 200 parts of instant coffee, 150 parts of ginseng powder, 15 parts of taurine, 10.5 parts of vitamin B, 20.5 parts of vitamin B, 60.5 parts of vitamin B, 0.5 part of nicotinamide, 40 parts of essence, 50 parts of sweetener, 1700 parts of citric acid and 500 parts of sodium carbonate.

Examples of effects

The effects of the effervescent coffee tablets provided in examples 1 to 8 and comparative examples 1 to 4 were compared, and the results are shown in tables 1 and 2, wherein the shelf life was measured by a 3-month stability accelerated test (guideline for health food stability test); moisture content was measured according to the second method of GB 5009.3; the disintegration time was measured according to the disintegration time limit examination method of 2015 edition pharmacopoeia of the people's republic of China; hardness was measured using a YD-II tablet hardness tester.

TABLE 1

Group of	Shelf life	Taste of the product	Condition of tablet compression	Appearance of the tablet
					Example 1	24 months	Is preferably used	Is normal	Tablet integrity
Example 2	24 months	Is preferably used	Is normal	Tablet integrity
					Example 3	24 months	Is preferably used	Is normal	Tablet integrity
Example 4	24 months	Is preferably used	Is normal	Tablet integrity
					Example 5	24 months	Is preferably used	Is normal	Tablet integrity
Example 6	24 months	Is preferably used	Is normal	Tablet integrity
					Example 7	18 months old	In general	Severe sticking	Severe defect of one side
Example 8	12 months old	In general	Is basically normal	The tablet is substantially intact
					Comparative example 1	24 months	Is poor	Is basically normal	Tablet integrity
Comparative example 2	24 months	Is poor	Is basically normal	Tablet integrity
					Comparative example 3	24 months	Is poor	Is basically normal	Tablet integrity
Comparative example 4	24 months	Is poor	Is basically normal	Tablet integrity

TABLE 2

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. The coffee effervescent agent is characterized by comprising the following components in parts by mass: 200-1000 parts of instant coffee, 10-100 parts of ginseng, 1-10 parts of taurine, 10.05-1 parts of vitamin B, 20.05-1 parts of vitamin B, 60.05-1 parts of vitamin B, 0.05-1 part of nicotinamide, 50-500 parts of non-dairy creamer, 1600-1900 parts of acid agent and 400-500 parts of alkaline agent; and optionally, adjuvants.

2. A coffee effervescent formulation as claimed in claim 1 wherein the acid agent comprises one or more of citric acid, tartaric acid, fumaric acid, adipic acid and malic acid; the acidic agent preferably comprises citric acid.

3. A coffee effervescent formulation as claimed in claim 1 wherein the alkaline agent comprises at least one of sodium carbonate, sodium bicarbonate, potassium carbonate, calcium carbonate, potassium bicarbonate and calcium bicarbonate; the alkaline agent preferably comprises sodium carbonate.

4. A coffee effervescent according to claim 1 wherein the adjunct comprises flavour and/or sweetener;

preferably, the amount of the essence is 5-50 parts by weight, preferably 25-40 parts by weight;

preferably, the amount of the sweetener is 5-50 parts by weight, and preferably 30-50 parts by weight.

5. A coffee effervescent according to any one of claims 1 to 4, comprising the following components in parts by mass: 300-600 parts of instant coffee, 20-50 parts of ginseng, 5-10 parts of taurine, 10.1-1 parts of vitamin B, 20.1-1 parts of vitamin B, 60.1-1 parts of vitamin B, 0.1-1 part of nicotinamide, 150-400 parts of non-dairy creamer, 5-50 parts of essence, 5-50 parts of sweetener, 1600-1800 parts of acid agent and 450-500 parts of alkaline agent;

preferably, the composition comprises the following components in parts by mass: 500-600 parts of instant coffee, 30-50 parts of ginseng, 6-10 parts of taurine, 10.5-1 parts of vitamin B, 20.5-1 parts of vitamin B, 60.5-1 parts of vitamin B, 0.5-1 part of nicotinamide, 250-400 parts of non-dairy creamer, 25-40 parts of essence, 30-50 parts of sweetener, 1700-1800 parts of acid agent and 450-500 parts of alkaline agent;

more preferably, the composition comprises the following components in parts by mass: 500 parts of instant coffee, 50 parts of ginseng, 10 parts of taurine, 11 parts of vitamin B, 21 parts of vitamin B, 61 parts of vitamin B, 1 part of nicotinamide, 400 parts of non-dairy creamer, 40 parts of essence, 50 parts of sweetener, 1700 parts of acid agent and 500 parts of alkaline agent.

6. A process for preparing an effervescent coffee formulation as claimed in any of claims 1 to 5, which comprises: uniformly mixing instant coffee, ginseng, taurine, vitamin B1, vitamin B2, vitamin B6, nicotinamide, non-dairy creamer, an acid agent, an alkali agent and optional auxiliary materials according to the formula ratio, and then preparing the coffee effervescent agent.

7. A process according to claim 6, wherein the effervescent coffee formulation comprises an effervescent coffee tablet, comprising the steps of:

(a) mixing Ginseng radix powder, acid agent and part of instant coffee, and granulating to obtain acid granule;

(b) mixing the alkaline agent with the rest instant coffee, and granulating to obtain alkaline granules;

(c) mixing the non-dairy creamer and the acid particles to obtain a first mixture;

(d) mixing taurine, vitamin B1, vitamin B2, vitamin B6, niacinamide and alkali granules to obtain a second mixture;

(e) and mixing the first mixture and the second mixture, and tabletting to obtain the coffee effervescent tablet.

8. The preparation method according to claim 7, wherein in the step (a), the part of instant coffee is 30 wt% -50 wt% of instant coffee, preferably 35 wt% -45 wt%, and more preferably 40 wt% of instant coffee;

preferably, in step (a), the granulation comprises wet granulation;

preferably, the binder used for wet granulation comprises ethanol, preferably 70-95 v/w% ethanol water solution;

preferably, the granules prepared by wet granulation are sieved by a 16-mesh sieve;

preferably, the granulation further comprises drying after wet granulation;

preferably, the drying temperature is 50-70 ℃;

preferably, drying is carried out until the moisture in the acid particles is not more than 5%, preferably 1-5%; more preferably 1-3%;

preferably, the granulation further comprises straightening the granules after drying;

preferably, the granulating comprises sieving the granules through a 16 mesh sieve.

9. The method of claim 7, wherein the step (b) further comprises mixing the sweetener, the alkaline agent and the remaining instant coffee and granulating;

preferably, in step (b), the granulating comprises wet granulating;

preferably, the granulation further comprises drying after wet granulation;

preferably, the drying temperature is 50-70 ℃;

preferably, drying is carried out until the moisture in the alkali granules is not more than 5%; preferably 1-5%; more preferably 1-3%;

10. The method of claim 7, wherein in step (c), the first mixture is obtained by mixing in an equal incremental manner;

preferably, in step (d), the second mixture further comprises a perfume;

preferably, mixing by an equal incremental method to obtain the second mixture;

preferably, step (e) further comprises mixing a lubricant with the first mixture and the second mixture;

preferably, the coffee effervescent tablet is prepared by a tabletting method;

preferably, the humidity of the tabletting environment is less than or equal to 40 percent;

preferably, the humidity of the tabletting environment is 20-40%, preferably 20-30%, and more preferably 20-25%;

preferably, the coffee effervescent tablet has the specification of 3.5-4 g/tablet.