CN112006144A

CN112006144A - Low-caffeine ginseng instant coffee

Info

Publication number: CN112006144A
Application number: CN201910466342.5A
Authority: CN
Inventors: 柳青; 王莹; 陈月; 李靖元; 温其龙; 苏桂芳; 金秀莲
Original assignee: Jilin green food engineering research institute
Current assignee: Jilin green food engineering research institute
Priority date: 2019-05-31
Filing date: 2019-05-31
Publication date: 2020-12-01

Abstract

The invention discloses low-caffeine ginseng instant coffee. The technical scheme is as follows: (A) selecting fresh coffee beans with complete particles and bean flavor, removing impurities, cleaning, and dissolving out caffeine by hot water extraction. (B) Roasting, grinding and extracting the coffee beans in the step A twice, and mixing to obtain coffee extract. (C) Extracting Ginseng radix with water for three times, and mixing filtrates to obtain Ginseng radix extractive solution. (D) Mixing the coffee extract and the ginseng extract according to a proportion, concentrating in vacuum and then carrying out spray drying treatment. (E) And uniformly mixing the ginseng coffee powder and the pretreatment auxiliary materials according to a proportion to obtain the low-caffeine ginseng instant coffee. The coffee has refreshing, antifatigue, and antioxidant effects, and has no dependence caused by caffeine.

Description

Low-caffeine ginseng instant coffee

Technical Field

The invention discloses instant coffee with refreshing, fatigue resisting and oxidation resisting effects, which is prepared by taking decaffeinated coffee beans as raw materials and compounding the raw coffee beans with a ginseng extract and the like, and belongs to the field of foods.

Background

With the development of society and the acceleration of life rhythm of people, fatigue has become a common urban disease, and people are in a sub-health state. The long-term fatigue can cause the reduction of the working efficiency and the physical strength of people, further cause cardiovascular system diseases and accelerate aging, and has influence on the physical and mental health of people. At present, the anti-fatigue drugs in the market, such as amphetamines, caffeine and the like, can relieve fatigue, but have side effects of interfering sleep, mental disorder, adverse effects on cardiovascular and the like. The fatigue is relieved and the mental state is improved by drinking coffee for a long time or in a large amount by workgroups such as urban white-collar workers, computer programmers and the like, but caffeine rich in coffee can cause damage to the central nervous system of a human body to different degrees and has certain dependence. Research shows that the intake of more than or equal to 1000mg of caffeine (10 cups/d) per day can cause coronary heart disease and even death of the body. If the caffeine content in coffee beans can be reduced, the side effects of drinking coffee will be reduced.

At present, ginseng has wide application in the field of Chinese medicine, and is rich in active components such as saponin, polysaccharide, protein and the like, so that the fatigue of the organism can be relieved through mechanisms such as free radical resistance, sugar metabolism regulation, central neurotransmitter disorder resistance and the like, and the excitation and inhibition processes of the brain tend to be balanced. Modern medicine points out that ginseng has a certain positive regulation effect on the central nervous system of a human body, and can excite nerves, improve thinking, improve mental and physical labor capacity and improve working efficiency.

The invention utilizes the characteristic that the caffeine has solubility in water, the raw coffee beans are fully extracted by hot water to promote the dissolution of the caffeine, the chlorogenic acid and other components reserved by the extracted raw coffee beans can have the characteristic aroma of coffee after baking treatment, and substances such as melanoidin and the like formed in the baking process enable the raw coffee beans to have the effects of resisting oxidation and removing free radicals. The coffee prepared by the process has the effects of relieving body fatigue, improving brain excitability, improving working efficiency, resisting oxidation and the like, has the strong aromatic and mellow smell of common coffee, and has no side effects of palpitation, dependence and the like caused by caffeine after being drunk.

Disclosure of Invention

The invention provides instant coffee with refreshing and anti-fatigue effects, which is prepared by compounding raw coffee beans with a ginseng extract after caffeine removal.

A method for preparing low-caffeine ginseng instant coffee comprises the following steps:

A. selecting raw coffee beans with fresh bean flavor, bright color and complete particles, removing impurities, cleaning, and leaching with hot water to dissolve caffeine;

B. roasting and grinding the coffee beans in the step A, adding quantitative water for extraction twice, and combining filtrates to obtain coffee extract;

C. selecting fresh ginseng or fresh ginseng adventitious roots artificially planted for less than 5 years, cleaning, adding water, extracting for three times, and mixing filtrates to obtain a ginseng extract;

D. mixing the coffee extract and the ginseng extract according to a ratio, concentrating in vacuum, and then carrying out spray drying treatment;

E. and fully and uniformly mixing the ginseng coffee powder and the pretreatment auxiliary materials according to a certain proportion to obtain the low-caffeine ginseng instant coffee.

The caffeine dissolving method in the step A comprises the following steps: adding hot water into coffee bean, and leaching at 90-100 deg.C for 1-2 hr;

the roasting temperature of the coffee beans in the step B is as follows: 200-260 ℃, baking time: 5-20 min;

the extraction conditions of the coffee powder in the step B are that the water adding amount for two times is respectively 6 times and 4 times of the coffee powder, and the extraction temperature is as follows: 100 ℃ and 150 ℃, pressure: 0.3-0.9MPa, time: 10-15 min;

the extraction conditions of the ginseng in the step C are as follows: adding water 5 times, 3 times and 2 times of Ginseng radix weight for three times, extracting at 80-100 deg.C for 2 hr;

d, mixing the coffee extract and the ginseng extract at a ratio of 8: 2;

concentrating in vacuum until the specific gravity is 1.4-1.6;

in the step E, the auxiliary material pretreatment process comprises the following steps: before compounding, fully grinding the white granulated sugar and the edible salt until the granularity is 100-;

the raw material proportion of E is as follows: 20-30% of ginseng coffee powder, 30-50% of non-dairy creamer, 5-20% of white granulated sugar, 5-20% of skimmed milk powder, 0.1-0.3% of edible salt and 0.1-0.2% of edible essence.

Detailed Description

Example 1

Selecting fresh coffee beans with fresh bean flavor, bright color and high particle integrity, removing impurities, cleaning, adding hot water 10 times the weight of the coffee beans, and leaching at 100 deg.C for 1 h. Baking the coffee beans in a rotary drum type roasting furnace at 250 deg.C for 10min, cooling, and grinding. Adding 6 times and 4 times of water into coffee powder respectively, extracting at 150 deg.C under 0.3MPa for 15min, and mixing filtrates. Cleaning adventitious roots of ginseng, adding 5 times, 3 times and 2 times of water for three times of extraction, and mixing the extractive solutions. Uniformly mixing 800mL of coffee extract and 200mL of ginseng adventitious root extract, concentrating in vacuum until the specific gravity is 1.4, and spray drying to obtain ginseng coffee powder. Fully grinding the white granulated sugar and the edible salt to 150 mu m, and uniformly mixing 250g of ginseng coffee powder, 400g of non-dairy creamer, 150g of white granulated sugar, 150g of skim milk powder, 10g of edible salt and 10g of edible essence to obtain the low-caffeine ginseng instant coffee.

Claims

1. A low-caffeine ginseng instant coffee is characterized by comprising the following steps:

B. roasting and grinding decaffeinated coffee beans, adding a certain amount of water for extraction twice, and combining filtrates to obtain coffee extract;

C. selecting fresh Ginseng radix or fresh adventitious root of Ginseng radix artificially planted for less than 5 years, cleaning, extracting with water for 3 times, and mixing filtrates to obtain Ginseng radix extractive solution;

E. and fully and uniformly mixing the ginseng coffee mixed powder with the pretreatment auxiliary materials according to a certain proportion to obtain the low-caffeine ginseng instant coffee.

2. The method of claim 1A, wherein the caffeine dissolution method comprises: adding hot water into coffee bean, and leaching at 90-100 deg.C for 1-2 hr.

3. The coffee bean roasting temperature of claim 1B is: 200-260 ℃, baking time: 5-20 min.

4. Coffee powder extraction conditions according to claim 1B are: the water adding amount for two times is respectively 6 times and 4 times of the coffee powder; the extraction temperature is as follows: 100 ℃ and 150 ℃, pressure: 0.3-0.9MPa, time: 10-15 min.

5. The method of claim 1C, wherein the ginseng extraction conditions are: the extraction temperature is 80-100 deg.C, the extraction time is 2h, and the water addition amount for three times is 5 times, 3 times and 2 times of the weight of Ginseng radix respectively.

6. The method of claim 1D, wherein the coffee extract and the ginseng extract are mixed at a ratio of 8:2, and the mixture is concentrated under vacuum to a specific gravity of 1.4-1.6.

7. The adjuvant pretreatment process of claim 1E, comprising: the white granulated sugar and the edible salt are fully ground to the granularity of 100-150 mu m before being added.

8. The composition of the composition as claimed in claim 1E, wherein the raw materials are as follows: 20-30% of ginseng coffee powder, 30-50% of non-dairy creamer, 5-20% of white granulated sugar, 5-20% of skimmed milk powder, 0.1-0.3% of edible salt and 0.1-0.2% of edible essence.