CN113040251A - Preparation method of lactobacillus fermented coffee beverage with improved acidity - Google Patents
Preparation method of lactobacillus fermented coffee beverage with improved acidity Download PDFInfo
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- CN113040251A CN113040251A CN202110323154.4A CN202110323154A CN113040251A CN 113040251 A CN113040251 A CN 113040251A CN 202110323154 A CN202110323154 A CN 202110323154A CN 113040251 A CN113040251 A CN 113040251A
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- coffee
- lactobacillus
- lactic acid
- coffee beverage
- acid bacteria
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- 238000002360 preparation method Methods 0.000 title abstract description 11
- 235000016213 coffee Nutrition 0.000 claims abstract description 127
- 239000000843 powder Substances 0.000 claims abstract description 39
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 238000000605 extraction Methods 0.000 claims abstract description 26
- 239000004310 lactic acid Substances 0.000 claims abstract description 19
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- 238000000034 method Methods 0.000 claims description 20
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- 238000005303 weighing Methods 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 10
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- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
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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
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/246—Addition of, or treatment with, enzymes or microorganisms
-
- 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
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a coffee beverage with increased acidity and fermented by lactic acid bacteria and a preparation method thereof. The coffee beverage comprises, by mass, 1-2 parts of coffee powder, 10-20 parts of purified water, 1-3 parts of sugar and 0.1-0.5 part of lactic acid bacteria. The preparation method of the invention provides the best lactobacillus fermentation strain, fermentation time, fermentation temperature and addition of each component, adds more healthy saccharides, strictly controls the sequence and dosage of other ingredients, confirms the input type, proportion and extraction time of the coffee powder, and finally obtains the coffee beverage with improved acidity by lactobacillus fermentation. The coffee beverage provided by the invention is full in acidity, excellent in acidity and good in flavor, can make up the defect of poor quality of coffee bean raw materials, can retain active lactic acid bacteria, can reduce irritation of coffee to gastrointestinal tracts, improves the intestinal flora environment, and has a good market prospect.
Description
Technical Field
The invention relates to a preparation method of a coffee beverage with increased acidity by lactobacillus fermentation, belonging to the technical field of food and beverage.
Background
Coffee is popular as the most common beverage abroad, and is also popular among young consumers in the domestic market in recent years. The retail pre-packaged coffee beverages on the market are more and more diversified, and the diversified coffee meets different requirements of different consumer groups from single three-in-one instant coffee in the past to the current hangers, American coffee, cold-extracted coffee and coffee with various flavors.
In the international coffee quality evaluation system standard, coffee acidity is an important index of coffee quality, and high-quality and proper acidity can bring better sensory experience to tasters. However, most of the coffee beverages for producing prepackaged coffee in the market are limited by reasons such as control cost, and the coffee beans have low quality and long storage time, or due to different extraction modes, the prepared coffee beverages have the problems of insufficient sourness, poor sourness, single flavor and the like, and the consumption experience is seriously influenced.
As is well known, coffee drinks have an anti-fatigue effect, and can relieve fatigue from the aspect of nervous system activities and improve the excitability of the organism. However, nowadays, people are increasingly pursuing diet health and food functionality, and taking coffee to obtain caffeine does have a good anti-fatigue effect, but coffee has strong irritation to intestines and stomach, and people with poor gastrointestinal tract often have uncomfortable digestive system symptoms after drinking coffee, so that the audience group of coffee has certain limitations.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the existing coffee beverage has strong stimulation to intestines and stomach, insufficient sour taste, poor taste and single flavor.
In order to solve the technical problem, the invention provides a coffee beverage with increased acidity by lactobacillus fermentation, which comprises the following raw materials of 1-2 parts of coffee powder, 10-20 parts of purified water, 1-3 parts of sugar and 0.1-0.5 part of lactobacillus by weight.
Preferably, the sugar is at least one of stachyose, rhamnose, fructo-oligosaccharide and malto-oligosaccharide.
Preferably, the lactic acid bacteria is at least one of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei.
The invention also provides a preparation method of the coffee beverage with increased acidity by lactobacillus fermentation, which comprises the following steps:
step 1: weighing coffee powder, adding purified water, mixing well, extracting, and filtering with coffee filter paper to obtain coffee liquid;
step 2: sterilizing the coffee liquid obtained in the step (1), inoculating activated lactobacillus strains, adding sugar, mixing uniformly, and performing fermentation culture to obtain fermented coffee liquid;
and step 3: standing the fermented coffee liquid, performing membrane filtration sterilization, performing aseptic filling, and storing at normal temperature.
Preferably, the extraction in step 1 is cold extraction or hot extraction, and the process conditions of the cold extraction are as follows: the temperature is 5-20 ℃, and the time is 12-24 h; the technological conditions of the hot extraction are as follows: the temperature is 80-95 ℃ and the time is 90-210 s.
Preferably, when the extraction in step 1 is cold extraction, the process conditions of the fermentation culture in step 2 are as follows: the temperature is 5-20 ℃, and the time is 24-96 h; when the extraction in the step 1 is hot extraction, the process conditions of the fermentation culture in the step 2 are as follows: the temperature is 30-34 ℃ and the time is 8-16 h.
Preferably, the fermented coffee liquid in the step 3 is directly filled without membrane filtration sterilization after standing, and then is refrigerated and stored.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the coffee beverage with the acid quality improved by lactobacillus fermentation, lactic acid with high sensory quality and other flavor components are generated by lactobacillus fermentation, so that the problems of insufficient acidity, poor acid quality and single flavor of the coffee beverage are solved in an additive-free manner, the defect of poor quality of coffee bean raw materials can be overcome, and the coffee beverage has a good market prospect;
2. the coffee beverage with the acid quality improved by the lactobacillus fermentation can retain active lactobacillus, so that the coffee beverage has the function of regulating the intestinal flora of a human body, reduces the stimulation of coffee to the gastrointestinal tract, and makes the audience population of the coffee beverage wider.
3. The preparation method of the coffee drink containing the active lactobacillus provides the best lactobacillus fermentation strain, fermentation time, fermentation temperature and the addition amount of each component, thereby obtaining the coffee drink with higher quality, and satisfying consumers in the aspects of flavor, taste, functionality and health degree.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
In the following examples, all of the coffee beans used were commercially available, and all of the water used were softened water (purified water).
Example 1
A method for preparing coffee beverage with increased acidity by lactobacillus fermentation comprises the following steps:
step 1: taking Asian motein coffee beans which are deeply dried and washed, grinding the Asian motein coffee beans by a bean grinder, leaving coffee powder with the grinding degree of coarse salt, weighing 1 part of coffee powder, placing the coffee powder in coffee hand-washing equipment, adding 15 parts of 92 ℃ purified water, extracting for 150s, filtering by coffee filter paper, standing and cooling to obtain coffee liquid;
step 2: performing high-temperature instantaneous sterilization on the coffee liquid, inoculating 0.2 part of activated lactobacillus bulgaricus into the coffee liquid and adding 1 part of fructo-oligosaccharide under the aseptic condition when the coffee liquid is cooled to 30 ℃, uniformly mixing, and performing fermentation culture at 30 ℃ for 12 hours;
and step 3: standing the fermented coffee liquid obtained in the above steps, filling and storing to obtain the lactobacillus fermented coffee beverage with improved acidity, which is marked as No. 1 coffee beverage.
Example 2
A method for preparing coffee beverage with increased acidity by lactobacillus fermentation comprises the following steps:
step 1: taking the Asian Yunnan coffee beans which are dried and washed in the medium and shallow directions, grinding the Asian Yunnan coffee beans by a bean grinder, leaving coffee powder with the grinding degree of coarse salt, weighing 1 part of coffee powder, placing the coffee powder in coffee hand-washing equipment, adding 15 parts of 92 ℃ purified water, extracting for 210s, filtering by coffee filter paper, standing and cooling to obtain coffee liquid;
step 2: performing high-temperature instantaneous sterilization on the coffee liquid, inoculating 0.2 part of activated lactobacillus casei and 0.5 part of lactobacillus acidophilus into the coffee liquid respectively when the coffee liquid is cooled to 35 ℃, adding 0.5 part of fructo-oligosaccharide and 0.5 part of malto-oligosaccharide under the aseptic condition, mixing uniformly, and performing fermentation culture at 35 ℃ for 10 hours;
and step 3: standing the fermented coffee liquid obtained in the above steps, filling and storing to obtain the lactobacillus fermented coffee beverage with improved acidity, which is marked as No. 2 coffee beverage.
Example 3
A method for preparing coffee beverage with increased acidity by lactobacillus fermentation comprises the following steps:
step 1: taking dried and sunned African Yejiaxuehe coffee beans, grinding the coffee beans by a bean grinder, leaving coffee powder with the grinding degree of coarse salt, weighing 1 part of coffee powder, putting the coffee powder into a sterile plastic bottle, adding 15 parts of 10 ℃ purified water, fully mixing, extracting for 20 hours at 10 ℃, and filtering through coffee filter paper to obtain coffee liquid;
step 2: performing high-temperature instantaneous sterilization on the coffee liquid, inoculating 0.2 part of activated streptococcus thermophilus into the coffee liquid and adding 1 part of oligomeric maltose under the aseptic condition when the coffee liquid is cooled to 10 ℃, uniformly mixing, and performing fermentation culture at 10 ℃ for 72 hours;
and step 3: standing the fermented coffee liquid obtained in the above steps, filling and storing to obtain the lactobacillus fermented coffee beverage with improved acidity, which is marked as 3# coffee beverage.
Example 4
A method for preparing coffee beverage with increased acidity by lactobacillus fermentation comprises the following steps:
step 1: taking cymbidium faberi rolfe coffee beans treated by shallow honey drying, grinding the cymbidium faberi rolfe beans by a bean grinder, leaving coffee powder with the grinding degree of coarse salt, weighing 1 part of coffee powder, putting the coffee powder into a sterile plastic bottle, adding 15 parts of purified water with the temperature of 5 ℃, fully mixing, extracting for 20 hours at the temperature of 5 ℃, and filtering through coffee filter paper to obtain coffee liquid;
step 2: performing high-temperature instantaneous sterilization on the coffee liquid, inoculating 0.2 part of activated lactobacillus plantarum into the mixed liquid and adding 2 parts of stachyose under the aseptic condition when the coffee liquid is cooled to 10 ℃, uniformly mixing, and performing fermentation culture at 5 ℃ for 96 hours;
and step 3: and standing the fermented coffee liquid obtained in the step, filling and storing to obtain the lactobacillus fermented coffee beverage with improved acidity, which is marked as No. 4 coffee beverage.
Example 5
A method for preparing coffee beverage with increased acidity by lactobacillus fermentation comprises the following steps:
step 1: taking the Asian Yunnan coffee beans which are dried and washed by medium and light drying, grinding the Asian Yunnan coffee beans by a bean grinder, leaving coffee powder with the grinding degree of coarse salt, weighing 1 part of coffee powder, putting the coffee powder into a sterile plastic bottle, adding 15 parts of 10 ℃ purified water, fully mixing, extracting for 24 hours at 10 ℃, and filtering by coffee filter paper to obtain coffee liquid;
step 2: performing high-temperature instantaneous sterilization on the coffee liquid, cooling the coffee liquid to 10 ℃, inoculating 0.2 part of activated lactobacillus bulgaricus, 0.1 part of lactobacillus acidophilus and 0.15 part of lactobacillus rhamnosus into the coffee liquid under the aseptic condition, adding 1 part of fructo-oligosaccharide, mixing uniformly, and performing fermentation culture at 10 ℃ for 48 hours;
and step 3: and standing the fermented coffee liquid obtained in the step, filling and storing to obtain the coffee beverage containing the active lactobacillus, and marking as the No. 5 coffee beverage.
Example 6
A method for preparing coffee beverage with increased acidity by lactobacillus fermentation comprises the following steps:
step 1: taking dried and sunned African Yejiaxuehe coffee beans, grinding the coffee beans by a bean grinder, leaving coffee powder with the grinding degree of coarse salt, weighing 1 part of coffee powder, putting the coffee powder into a sterile plastic bottle, adding 15 parts of purified water at 15 ℃, fully mixing, extracting for 20 hours at 15 ℃, and filtering through coffee filter paper to obtain coffee liquid;
step 2: performing high-temperature instantaneous sterilization on the coffee liquid, inoculating 0.2 part of activated streptococcus thermophilus into the mixed liquid and adding 1 part of oligomeric maltose under the aseptic condition when the coffee liquid is cooled to 15 ℃, uniformly mixing, and performing fermentation culture at 15 ℃ for 36 hours;
and step 3: and standing the fermented coffee liquid obtained in the step, filling and storing to obtain the lactobacillus fermented coffee beverage with improved acidity, which is marked as No. 6 coffee beverage.
Example 7
A method for preparing coffee beverage with increased acidity by lactobacillus fermentation comprises the following steps:
step 1: taking cymbidium faberi coffee beans treated by shallow honey drying, grinding the cymbidium faberi coffee beans by a bean grinder, leaving coffee powder with the grinding degree of coarse salt, weighing 1 part of coffee powder, putting the coffee powder into a sterile plastic bottle, adding 15 parts of purified water with the temperature of 20 ℃, fully mixing, extracting for 16 hours at the temperature of 20 ℃, and filtering through coffee filter paper to obtain coffee liquid;
step 2: and (4) instantly sterilizing the coffee liquid at high temperature until the coffee liquid is cooled to 20 ℃. Under the aseptic condition, inoculating 0.2 part of activated lactobacillus casei and 0.2 part of lactobacillus acidophilus into coffee liquid, adding 0.5 part of fructo-oligosaccharide, 0.5 part of stachyose and 0.5 part of malto-oligosaccharide, and fermenting and culturing at 20 ℃ for 24 h;
and step 3: and (3) standing the fermented coffee liquid obtained in the step, performing membrane sterilization, filling and storing to obtain the coffee beverage with acid quality improved by lactic acid bacteria fermentation (without viable bacteria), and marking as 7# coffee beverage.
Comparative example 1
Preparation of a common hot extract coffee:
step 1: taking Asian moterin coffee beans which are deeply dried and washed, grinding the Asian moterin coffee beans by a bean grinder, leaving coffee powder with the grinding degree of coarse salt, weighing 1 part of coffee powder, placing the coffee powder in coffee hand-washing equipment, adding 15 parts of 92 ℃ purified water, and extracting for 150 s;
step 2: and filtering the mixed solution obtained in the step by using coffee filter paper to obtain the common hot extraction coffee drink which is marked as 8# coffee drink.
Comparative example 2
Preparation of a common cold-extracted coffee drink:
step 1: taking dried and sunned African Yejiaxuehe coffee beans, grinding the coffee beans by a bean grinder, leaving coffee powder with the grinding degree of coarse salt, weighing 1 part of coffee powder, putting the coffee powder into a sterile plastic bottle, adding 15 parts of 10 ℃ purified water, fully mixing to obtain a mixed solution, and extracting for 24 hours at 10 ℃ to obtain coffee liquid;
step 2: and filtering the coffee liquid obtained in the step by using coffee filter paper to obtain the common cold-extraction coffee drink which is marked as the No. 9 coffee drink.
Comparative example 3
The preparation method of the active lactobacillus sugar-free fermented cold-extraction coffee beverage comprises the following steps:
step 1: taking cymbidium faberi rolfe coffee beans treated by shallow honey drying, grinding the cymbidium faberi rolfe beans by a bean grinder, leaving coffee powder with the grinding degree of coarse salt, weighing 1 part of coffee powder, putting the coffee powder into a sterile plastic bottle, adding 15 parts of purified water with the temperature of 15 ℃, fully mixing to obtain a mixed solution, extracting for 20 hours at the temperature of 15 ℃, and filtering by coffee filter paper to obtain coffee liquid;
step 2: performing high-temperature instantaneous sterilization on the coffee liquid, inoculating 0.2 part of activated lactobacillus plantarum into the coffee liquid under the aseptic condition after the coffee liquid is cooled to 15 ℃, uniformly mixing, and performing fermentation culture at 15 ℃ for 36 hours;
and step 3: standing the fermented coffee liquid obtained in the above steps, filling and storing to obtain the active lactobacillus sugar-free fermented cold-extraction coffee beverage, which is marked as No. 10 coffee beverage.
Comparative example 4
Preparation of yeast fermented cold-extraction coffee:
step 1: taking the Asian Yunnan coffee beans which are dried and washed by medium and light drying, grinding the Asian Yunnan coffee beans by a bean grinder, leaving coffee powder with the grinding degree of coarse salt, weighing 1 part of coffee powder, putting the coffee powder into a sterile plastic bottle, adding 15 parts of purified water at 20 ℃, fully mixing to obtain mixed liquid, extracting for 18 hours at 20 ℃, and filtering by coffee filter paper to obtain coffee liquid;
step 2: performing high-temperature instantaneous sterilization on the coffee liquid, inoculating 0.2 part of activated Angel yeast into the coffee liquid and adding 1 part of fructo-oligosaccharide under aseptic conditions when the coffee liquid is cooled to 20 ℃, uniformly mixing, and performing fermentation culture at 20 ℃ for 24 hours;
and step 3: and standing the fermented coffee liquid obtained in the step, filling and storing to obtain the yeast fermented cold-extraction coffee beverage, which is marked as No. 11 coffee beverage.
The coffee drinks # 1-11 prepared in the above examples and comparative examples were compared in terms of sensory evaluation, ingredient index, antioxidant index and microbiological index, and the results are shown in table 1, wherein the following indexes were measured:
1. determination of caffeine: measured according to the method specified in GB/T5009.139;
2. determination of chlorogenic acid: measured according to the method specified in GB/T22250-;
3. measurement of polyphenols: colorimetry using Folin-Ciocalteu reagent;
4. determination of lactic acid: measured according to the method specified in GB 1886.173-2016;
measurement of DPPH and ABTS radical scavenging Capacity: determined by referring to the method specified in GB/T39100-;
6. measurement of the number of lactic acid bacteria: measured according to the method specified in GB 4789.35-2016;
7. determination of the number of intestinal lactic acid bacteria: the number of lactic acid bacteria in the mouse excrement is detected.
Table 1 comparison of coffee drinks prepared by the examples and comparative examples
As can be seen from Table 1, the coffee beverage with increased acidity and fermented by lactic acid bacteria has obvious advantages in taste, flavor and oxidation resistance index compared with common coffee, and the coffee beverage can retain active lactic acid bacteria and is more beneficial to the intestinal health of human bodies.
The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way and substantially, it should be noted that those skilled in the art may make several modifications and additions without departing from the scope of the present invention, which should also be construed as a protection scope of the present invention.
Claims (7)
1. The coffee drink with the acid quality improved by lactobacillus fermentation is characterized by comprising the following raw materials of 1-2 parts of coffee powder, 10-20 parts of purified water, 1-3 parts of sugar and 0.1-0.5 part of lactobacillus by mass.
2. The lactic acid bacteria fermented, acid-upgraded coffee beverage of claim 1, wherein the sugar is at least one of stachyose, rhamnose, fructo-oligosaccharides, and malto-oligosaccharides.
3. The lactic acid bacteria fermented coffee beverage with increased acid content of claim 1, wherein the lactic acid bacteria is at least one of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei.
4. The method of preparing a lactic acid bacteria fermented coffee beverage with increased acid content according to any of claims 1 to 3, comprising the steps of:
step 1: weighing coffee powder, adding purified water, mixing well, extracting, and filtering with filter paper to obtain coffee liquid;
step 2: sterilizing the coffee liquid obtained in the step (1), inoculating activated lactobacillus strains, adding sugar, mixing uniformly, and performing fermentation culture to obtain fermented coffee liquid;
and step 3: standing the fermented coffee liquid, performing membrane filtration sterilization, performing aseptic filling, and storing at normal temperature.
5. The method of preparing a lactic acid bacteria fermented coffee beverage with increased acid content according to claim 4, wherein the extraction in step 1 is cold extraction or hot extraction, and the cold extraction process conditions are as follows: the temperature is 5-20 ℃, and the time is 12-24 h; the technological conditions of the hot extraction are as follows: the temperature is 80-95 ℃ and the time is 90-210 s.
6. The method of preparing a lactic acid bacteria fermented coffee beverage with increased acid content according to claim 5, wherein when the extraction in step 1 is cold extraction, the fermentation culture in step 2 is performed under the following conditions: the temperature is 5-20 ℃, and the time is 24-96 h; when the extraction in the step 1 is hot extraction, the process conditions of the fermentation culture in the step 2 are as follows: the temperature is 30-34 ℃ and the time is 8-16 h.
7. The method for preparing a lactic acid bacteria fermented coffee beverage with increased acid content according to claim 4, wherein the fermented coffee solution in step 3 is left to stand without membrane filtration sterilization, directly filled and then stored in a refrigerated storage.
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| CN115590102A (en) * | 2022-10-08 | 2023-01-13 | 精准健合（深圳）生物技术有限公司（Cn） | Coffee beverage for improving intestinal health and preparation method thereof |
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