CN112868860A - Formula and using method of effervescent coffee - Google Patents
Formula and using method of effervescent coffee Download PDFInfo
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- CN112868860A CN112868860A CN201911200989.XA CN201911200989A CN112868860A CN 112868860 A CN112868860 A CN 112868860A CN 201911200989 A CN201911200989 A CN 201911200989A CN 112868860 A CN112868860 A CN 112868860A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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Abstract
The invention discloses a formula of effervescent coffee and a using method thereof, wherein the formula comprises the following raw materials in percentage by mass: 35-45% of freeze-dried coffee powder, 8-9.6% of citric acid, 26-30% of sodium bicarbonate, 6-6.8% of sodium carboxymethyl starch, 9-10.2% of lactose, 1-1.4% of aspartame, 0.6-1.0% of sweet orange essence, 303-3.4% of PVP-K, 0-1.0% of PEG 60000.6, 0.6-1.0% of aerosil and 0.2-0.6% of magnesium stearate. The effervescent coffee adopts the optimal formula of 40% of freeze-dried coffee powder, 8.8% of citric acid, 28% of sodium bicarbonate, 6.4% of sodium carboxymethyl starch, 9.6% of lactose, 1.2% of aspartame, 0.8% of orange essence, 303.2% of PVP-K, 60000.8% of PEG, 0.8% of superfine silica gel powder and 0.4% of magnesium stearate, so that the prepared coffee has a better effervescent effect.
Description
Technical Field
The invention relates to the technical field of coffee, in particular to a formula of effervescent coffee and a using method thereof.
Background
Coffee is a beverage made from roasted coffee beans, and is a popular main beverage in the world together with cocoa and tea. Coffee contains kahweol and cafestol, and has anticancer and antiinflammatory effects. Coffee can up-regulate the anti-toxic biochemical processes in the liver and protect the body from aflatoxins and other carcinogens. Coffee contains chlorogenic acid, which has been shown to promote glucose metabolism and increase insulin sensitivity, and to increase the utilization of blood glucose by muscle, thereby reducing the risk of diabetes in humans.
However, the current coffee does not have an effervescent effect, and no effervescent coffee is available on the market. An effervescent coffee is therefore now proposed.
Disclosure of Invention
The invention aims to provide a formula and a using method of effervescent coffee, wherein the effervescent coffee adopts an optimal formula comprising 40% of freeze-dried coffee powder, 8.8% of citric acid, 28% of sodium bicarbonate, 6.4% of sodium carboxymethyl starch, 9.6% of lactose, 1.2% of aspartame, 0.8% of sweet orange essence, 303.2% of PVP-K, 60000.8% of PEG, 0.8% of aerosil and 0.4% of magnesium stearate, so that the prepared coffee has a good effervescent effect, and the problems in the background art are solved.
In order to achieve the purpose, the invention provides the following technical scheme:
the formula of the effervescent coffee comprises the following raw materials in percentage by mass:
35-45% of freeze-dried coffee powder, 8-9.6% of citric acid, 26-30% of sodium bicarbonate, 6-6.8% of sodium carboxymethyl starch,
9-10.2% of lactose, 1-1.4% of aspartame, 0.6-1.0% of orange essence, 303-3.4% of PVP-K, 60000.6-1.0% of PEG, 0.6-1.0% of silica gel micropowder and 0.2-0.6% of magnesium stearate.
Further, the material comprises the following raw materials in percentage by mass:
35% of freeze-dried coffee powder, 9.6% of citric acid, 30% of sodium bicarbonate, 6.8% of sodium carboxymethyl starch, 10.2% of lactose, 1.4% of aspartame, 1.0% of orange essence, PVP-K303.4%, PEG 60001.0%, 1.0% of aerosil and 0.6% of magnesium stearate.
Further, the material comprises the following raw materials in percentage by mass:
38% of freeze-dried coffee powder, 8.4% of citric acid, 30% of sodium bicarbonate, 6% of sodium carboxymethyl starch, 10% of lactose, 1.0% of aspartame, 1.0% of orange essence, 303.2% of PVP-K, 60001.0% of PEG, 1.0% of aerosil and 0.4% of magnesium stearate.
Further, the material comprises the following raw materials in percentage by mass:
40% of freeze-dried coffee powder, 8.8% of citric acid, 28% of sodium bicarbonate, 6.4% of sodium carboxymethyl starch, 9.6% of lactose, 1.2% of aspartame, 0.8% of orange essence, 303.2% of PVP-K, 60000.8% of PEG, 0.8% of aerosil and 0.4% of magnesium stearate.
Further, the material comprises the following raw materials in percentage by mass:
42% of freeze-dried coffee powder, 8% of citric acid, 28.4% of sodium bicarbonate, 6% of sodium carboxymethyl starch, 10% of lactose, 1.0% of aspartame, 0.8% of orange essence, PVP-K303.0%, PEG 60000.8%, 0.8% of aerosil and 0.2% of magnesium stearate.
Further, the material comprises the following raw materials in percentage by mass:
45 percent of freeze-dried coffee powder, 8 percent of citric acid, 26 percent of sodium bicarbonate, 6 percent of sodium carboxymethyl starch, 9 percent of lactose, 1.0 percent of aspartame, 0.6 percent of orange essence, PVP-K303.0, PEG 60000.6 percent, 0.6 percent of superfine silica gel powder,
0.2 percent of magnesium stearate.
The invention provides another technical scheme: a method of using an effervescent coffee, comprising the steps of:
the powder of each raw material is mixed and stirred according to the proportion, boiled water is poured into a cup to be cooled to 80-90 ℃, the mixed coffee powder is added into the cup, the coffee powder quickly generates bubbles, and the coffee powder can be eaten after the temperature is moderate.
Compared with the prior art, the invention has the beneficial effects that:
the effervescent coffee adopts the optimal formula of 40% of freeze-dried coffee powder, 8.8% of citric acid, 28% of sodium bicarbonate, 6.4% of sodium carboxymethyl starch, 9.6% of lactose, 1.2% of aspartame, 0.8% of orange essence, 303.2% of PVP-K, 60000.8% of PEG, 0.8% of superfine silica gel powder and 0.4% of magnesium stearate, so that the prepared coffee has a better effervescent effect.
Detailed Description
The following examples will explain the present invention in detail, however, the present invention is not limited thereto. 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.
Example 1
The formula of the effervescent coffee comprises the following raw materials in percentage by mass:
35% of freeze-dried coffee powder, 9.6% of citric acid, 30% of sodium bicarbonate, 6.8% of sodium carboxymethyl starch, 10.2% of lactose, 1.4% of aspartame, 1.0% of orange essence, PVP-K303.4%, PEG 60001.0%, 1.0% of aerosil and 0.6% of magnesium stearate.
A method of using an effervescent coffee, comprising the steps of:
the powder of each raw material is mixed and stirred according to the proportion, boiled water is poured into a cup to be cooled to 80-90 ℃, the mixed coffee powder is added into the cup, the coffee powder quickly generates bubbles, and the coffee powder can be eaten after the temperature is moderate.
Example 2
The formula of the effervescent coffee comprises the following raw materials in percentage by mass:
38% of freeze-dried coffee powder, 8.4% of citric acid, 30% of sodium bicarbonate, 6% of sodium carboxymethyl starch, 10% of lactose, 1.0% of aspartame, 1.0% of orange essence, 303.2% of PVP-K, 60001.0% of PEG, 1.0% of aerosil and 0.4% of magnesium stearate.
A method of using an effervescent coffee, comprising the steps of:
the powder of each raw material is mixed and stirred according to the proportion, boiled water is poured into a cup to be cooled to 80-90 ℃, the mixed coffee powder is added into the cup, the coffee powder quickly generates bubbles, and the coffee powder can be eaten after the temperature is moderate.
Example 3
The formula of the effervescent coffee comprises the following raw materials in percentage by mass:
40% of freeze-dried coffee powder, 8.8% of citric acid, 28% of sodium bicarbonate, 6.4% of sodium carboxymethyl starch, 9.6% of lactose, 1.2% of aspartame, 0.8% of orange essence, 303.2% of PVP-K, 60000.8% of PEG, 0.8% of aerosil and 0.4% of magnesium stearate.
A method of using an effervescent coffee, comprising the steps of:
the powder of each raw material is mixed and stirred according to the proportion, boiled water is poured into a cup to be cooled to 80-90 ℃, the mixed coffee powder is added into the cup, the coffee powder quickly generates bubbles, and the coffee powder can be eaten after the temperature is moderate.
Example 4
The formula of the effervescent coffee comprises the following raw materials in percentage by mass:
42% of freeze-dried coffee powder, 8% of citric acid, 28.4% of sodium bicarbonate, 6% of sodium carboxymethyl starch, 10% of lactose, 1.0% of aspartame, 0.8% of orange essence, PVP-K303.0%, PEG 60000.8%, 0.8% of aerosil and 0.2% of magnesium stearate.
A method of using an effervescent coffee, comprising the steps of:
the powder of each raw material is mixed and stirred according to the proportion, boiled water is poured into a cup to be cooled to 80-90 ℃, the mixed coffee powder is added into the cup, the coffee powder quickly generates bubbles, and the coffee powder can be eaten after the temperature is moderate.
Example 5
The formula of the effervescent coffee comprises the following raw materials in percentage by mass:
45 percent of freeze-dried coffee powder, 8 percent of citric acid, 26 percent of sodium bicarbonate, 6 percent of sodium carboxymethyl starch, 9 percent of lactose, 1.0 percent of aspartame, 0.6 percent of orange essence, PVP-K303.0, PEG 60000.6 percent, 0.6 percent of superfine silica gel powder,
0.2 percent of magnesium stearate.
A method of using an effervescent coffee, comprising the steps of:
the powder of each raw material is mixed and stirred according to the proportion, boiled water is poured into a cup to be cooled to 80-90 ℃, the mixed coffee powder is added into the cup, the coffee powder quickly generates bubbles, and the coffee powder can be eaten after the temperature is moderate.
The effervescence has the functions of quenching thirst, helping digestion, counteracting stomach discomfort and relieving alcoholism, carbon dioxide generated by effervescence can effectively relieve the feeling of stomach swelling after meal, soda water can effectively neutralize gastric acid and relieve the feeling of heartburn.
The effervescent coffee of the above five example formulations, after pouring the coffee powder into the cup, the effervescent effect of example 3 was superior to the other examples.
In summary, the following steps: the effervescent coffee adopts the optimal formula of 40% of freeze-dried coffee powder, 8.8% of citric acid, 28% of sodium bicarbonate, 6.4% of sodium carboxymethyl starch, 9.6% of lactose, 1.2% of aspartame, 0.8% of orange essence, 303.2% of PVP-K, 60000.8% of PEG, 0.8% of superfine silica gel powder and 0.4% of magnesium stearate, so that the prepared coffee has a better effervescent effect.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The formula of the effervescent coffee is characterized by comprising the following raw materials in percentage by mass:
35-45% of freeze-dried coffee powder
8 to 9.6 percent of citric acid
26 to 30 percent of sodium bicarbonate
6 to 6.8 percent of sodium carboxymethyl starch
Lactose 9-10.2%
1 to 1.4 percent of aspartame
Sweet orange essence 0.6-1.0%
PVP-K30 3-3.4%
PEG6000 0.6-1.0%
0.6 to 1.0 percent of micro silica gel powder
0.2 to 0.6 percent of magnesium stearate.
2. The effervescent coffee formula of claim 1, which is characterized by comprising the following raw materials in percentage by mass:
35% of freeze-dried coffee powder
Citric acid 9.6%
Sodium bicarbonate 30%
6.8 percent of sodium carboxymethyl starch
Lactose 10.2%
Aspartame 1.4%
1.0 percent of sweet orange essence
PVP-K30 3.4%
PEG6000 1.0%
1.0 percent of micro silica gel powder
0.6 percent of magnesium stearate.
3. The effervescent coffee formula of claim 2, wherein the effervescent coffee formula comprises the following raw materials in percentage by mass:
freeze-dried coffee powder 38%
Citric acid 8.4%
Sodium bicarbonate 30%
Sodium carboxymethyl starch 6%
Lactose 10%
Aspartame 1.0%
1.0 percent of sweet orange essence
PVP-K30 3.2%
PEG6000 1.0%
1.0 percent of micro silica gel powder
0.4 percent of magnesium stearate.
4. The effervescent coffee formula of claim 3, wherein the effervescent coffee formula comprises the following raw materials in percentage by mass:
freeze-dried coffee powder 40%
8.8 percent of citric acid
28 percent of sodium bicarbonate
6.4 percent of sodium carboxymethyl starch
Lactose 9.6%
Aspartame 1.2%
Sweet orange essence 0.8%
PVP-K30 3.2%
PEG6000 0.8%
0.8 percent of micro silica gel powder
0.4 percent of magnesium stearate.
5. The effervescent coffee formula according to claim 4, which is characterized by comprising the following raw materials in percentage by mass:
freeze-dried coffee powder 42%
Citric acid 8%
28.4 percent of sodium bicarbonate
Sodium carboxymethyl starch 6%
Lactose 10%
Aspartame 1.0%
Sweet orange essence 0.8%
PVP-K30 3.0%
PEG6000 0.8%
0.8 percent of micro silica gel powder
0.2 percent of magnesium stearate.
6. The effervescent coffee formula of claim 5, wherein the effervescent coffee formula comprises the following raw materials in percentage by mass:
45 percent of freeze-dried coffee powder
Citric acid 8%
Sodium bicarbonate 26%
Sodium carboxymethyl starch 6%
Lactose 9%
Aspartame 1.0%
Sweet orange essence 0.6%
PVP-K30 3.0%
PEG6000 0.6%
0.6 percent of micro silica gel powder
0.2 percent of magnesium stearate.
7. A method of using an effervescent coffee as claimed in claims 1 to 6, comprising the steps of: the powder of each raw material is mixed and stirred according to the proportion, boiled water is poured into a cup to be cooled to 80-90 ℃, the mixed coffee powder is added into the cup, the coffee powder quickly generates bubbles, and the coffee powder can be eaten after the temperature is moderate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911200989.XA CN112868860A (en) | 2019-11-29 | 2019-11-29 | Formula and using method of effervescent coffee |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911200989.XA CN112868860A (en) | 2019-11-29 | 2019-11-29 | Formula and using method of effervescent coffee |
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| Publication Number | Publication Date |
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| CN112868860A true CN112868860A (en) | 2021-06-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911200989.XA Pending CN112868860A (en) | 2019-11-29 | 2019-11-29 | Formula and using method of effervescent coffee |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113796443A (en) * | 2021-09-24 | 2021-12-17 | 南通银琪生物科技有限公司 | Formula and preparation process of coffee decoction pieces |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485012A (en) * | 2009-12-03 | 2012-06-06 | 陈凯曼 | Formula of coffee effervescent tablet and its preparation method |
| KR20170143460A (en) * | 2016-06-21 | 2017-12-29 | 이준석 | Manufacturing method of coffee effervescent tablets |
-
2019
- 2019-11-29 CN CN201911200989.XA patent/CN112868860A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485012A (en) * | 2009-12-03 | 2012-06-06 | 陈凯曼 | Formula of coffee effervescent tablet and its preparation method |
| KR20170143460A (en) * | 2016-06-21 | 2017-12-29 | 이준석 | Manufacturing method of coffee effervescent tablets |
Non-Patent Citations (1)
| Title |
|---|
| 庄越等: "《实用药物制剂技术》", 31 January 1999, 人民卫生出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113796443A (en) * | 2021-09-24 | 2021-12-17 | 南通银琪生物科技有限公司 | Formula and preparation process of coffee decoction pieces |
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Application publication date: 20210601 |