CN113261603A - Anti-fatigue functional flavor cold-extraction coffee and preparation method thereof - Google Patents

Anti-fatigue functional flavor cold-extraction coffee and preparation method thereof Download PDF

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Publication number
CN113261603A
CN113261603A CN202110539476.2A CN202110539476A CN113261603A CN 113261603 A CN113261603 A CN 113261603A CN 202110539476 A CN202110539476 A CN 202110539476A CN 113261603 A CN113261603 A CN 113261603A
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parts
coffee
juice
red date
mixed
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赵建国
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Pu'er Fenghua United Industrial Development Co ltd
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Pu'er Fenghua United Industrial Development Co ltd
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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
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/28—Drying or concentrating coffee extract
    • A23F5/285—Drying or concentrating coffee extract by evaporation, e.g. drying in thin layers, foam drying
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

The invention relates to the technical field of beverage processing, in particular to anti-fatigue functional flavor cold-extracted coffee and a preparation method thereof, wherein the anti-fatigue functional flavor cold-extracted coffee comprises the following raw materials: honey, red date juice, strawberry juice, banana juice, cube sugar, glucose, mixed coffee bean powder, skimmed milk powder and purified water. The solid beverage is prepared according to a reasonable proportion, the coffee beans and the red date juice are used as main raw materials to produce the solid beverage, the beverage has the taste of the red date juice while the taste of the coffee is maintained, the drinking experience of the beverage is enriched, the red date juice is treated by adopting an enzymolysis mode, the nutritional elements in the red date are favorably and fully extracted, the solid beverage can be drunk for a long time, the modern life requirements are met, the solid beverage is easy to absorb, safe and reliable, and the bitter taste of the coffee can be adjusted by adding bananas and strawberries, so that the beverage is suitable for more people to drink.

Description

Anti-fatigue functional flavor cold-extraction coffee and preparation method thereof
Technical Field
The invention relates to the technical field of beverage processing, in particular to anti-fatigue functional flavor cold-extracted coffee and a preparation method thereof.
Background
The coffee for daily drinking is made by matching coffee beans with various cooking devices, wherein the coffee beans refer to kernels in coffee tree fruits and are roasted by a proper method. The caffeine rich in the extract has strong bitter taste, and can stimulate central nervous system, heart and respiratory system, relieve muscle fatigue, and promote secretion of digestive juice. The traditional coffee is prepared by taking coffee beans as raw materials, and has single taste and is bitter.
Disclosure of Invention
The invention aims to provide an anti-fatigue functional flavor cold-extracted coffee and a preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
an anti-fatigue functional flavor cold-extraction coffee and a preparation method thereof, comprising the following raw materials by weight: 8-12 parts of honey, 30-40 parts of red date juice, 15-20 parts of lemon juice, 15-22 parts of pineapple juice, 6-8 parts of brown sugar, 3-5 parts of glucose, 80-100 parts of mixed coffee bean powder, 5-8 parts of skimmed milk powder and purified water;
the preparation method of the red date juice coffee specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding fructus Jujubae juice into a blender, adding lemon juice and fructus Ananadis Comosi juice while stirring to obtain mixed juice, concentrating at low temperature until the water content of the mixed juice is no more than 30%, and oscillating with ultrasonic wave for 30-40min to obtain concentrated mixed juice;
s13: mixing the mixed coffee bean powder with the skim milk powder to obtain coffee milk mixed powder;
s14: adding 120 parts of 100-96 parts of purified water into the coffee and milk mixed powder, brewing and stirring for 5-10min at the temperature of 90-96 ℃, squeezing and filtering through 100 mu m filter paper, continuously filtering for 2-3 times, and removing grinding impurities of coffee beans by using brand-new filter paper for each filtration to obtain coffee and milk mixed filtrate;
s15: putting the concentrated mixed juice, the coffee milk mixed filtrate, the honey, the sugar and the glucose in the step S12 into a clean stirring container, stirring uniformly for 15-25min, and stirring until the sugar is completely dissolved to obtain a mixed solution;
s16: concentrating the mixed solution to a concentration of 20-22% to obtain a concentrated solution, and adding into a homogenizer for homogenizing;
s17: dispersing the homogenized feed liquid into fine fogdrops by using an atomizer, rapidly evaporating the solvent in a heat drying medium to form dry powder, and preparing the dried product into red date juice coffee powder with the particle size not more than 100 meshes;
s18: vacuum packaging the red date juice coffee powder at 18-25 deg.C and relative humidity no greater than 35% to obtain packaged product, red date juice coffee.
Preferably, the feed comprises the following raw materials in parts by weight: 10 parts of honey, 35 parts of red date juice, 20 parts of lemon juice, 20 parts of pineapple juice, 7 parts of sugar, 4 parts of glucose, 90 parts of mixed coffee bean powder, 8 parts of skimmed milk powder and purified water.
Preferably, the feed comprises the following raw materials in parts by weight: 12 parts of honey, 40 parts of red date juice, 20 parts of lemon juice, 22 parts of pineapple juice, 8 parts of sugar, 5 parts of glucose, 100 parts of mixed coffee bean powder, 8 parts of skimmed milk powder and purified water.
Preferably, the preparation of the red date juice specifically comprises the following steps:
s21: selecting high-quality and completely-ripe red date juice fruits which are free from plant diseases and insect pests, uniform in size and deep in color, cleaning floating dust on red date juice peels with tap water, removing kernels, keeping pulp, and draining;
s22: slicing the red date juice pulp, pulping the red date juice slices by using a pulping machine, adding a compound enzyme for enzymolysis, inactivating the enzyme, passing through a 120-mesh and 150-mesh screen, standing and precipitating the filtrate, and concentrating the upper clear red date juice pulp or juice to obtain a concentrated solution for later use;
s23: boiling the concentrated solution, then passing through a 100-110-mesh sieve, standing for precipitation, filtering, and adding purified water to complement to obtain the red date juice.
Preferably, the enzyme is a complex enzyme of cellulase and pectinase, the enzymolysis is to adjust the pH value of the red date juice slurry to 3.8, add pectinase accounting for O.06% of the mass of the red date juice slurry and cellulase accounting for O.12% of the mass of the red date juice slurry, and perform enzymolysis for 90min at 55 ℃.
Preferably, the enzyme deactivation is to heat the red date juice slurry after enzymolysis at 95-100 deg.C for 20-25 min.
Preferably, the pineapple is a caine pineapple with acid content not less than 0.5%.
Preferably, the lemon is Eulek lemon with a single fruit weight of not less than 120 g.
Preferably, the mixed coffee bean powder is prepared from Vietnamese medium-grain coffee beans and Yunnan arabica beans in a weight ratio of 1: mixing at a ratio of 1.
Preferably, the preparation method of the mixed coffee bean powder comprises the following steps: uniformly mixing Vietnam medium-grain coffee beans and Yunnan small-grain coffee beans, crushing and grinding the mixture by using a grinder, sieving the ground mixture by using a sieve of 150-200 meshes to obtain coffee bean powder, paving the coffee bean powder in an oven according to the thickness of 6-10mm, baking the spread coffee bean powder at the temperature of 225-235 ℃ for 40-60min, naturally cooling the spread coffee bean powder, and collecting the mixed coffee bean powder.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the anti-fatigue functional flavor cold-extraction coffee and the preparation method thereof, the raw material formula is scientific and reasonable, the flavor is unique, the preparation is ingenious, the economic benefit, the social benefit and the popularization value are higher, the coffee beans and the red date juice are prepared according to a reasonable proportion, the solid beverage is produced by taking the coffee beans and the red date juice as main raw materials, the taste of the coffee is kept, the beverage has the taste of the red date juice, the drinking experience of the beverage is enriched, the red date juice is treated by adopting an enzymolysis mode, the nutritional elements in the red dates can be fully extracted, the coffee can be drunk for a long time, the modern life requirements are met, the coffee is easy to absorb, safe and reliable, the bitter taste of the coffee can be adjusted by adding bananas and strawberries, the flavor of the beverage is increased, and the coffee is suitable for more people to drink.
2. In the anti-fatigue functional flavor cold-extraction coffee and the preparation method thereof, the red date juice contains various amino acids, alkaloids, abundant vitamin C, calcium, phosphorus, iron, potassium and other trace elements, has warm property and sweet taste, has the effects of tonifying qi and blood, strengthening spleen and stomach and dispelling wind, and has ideal effects on treating the increase of serum transaminase of patients with allergic purpura, anemia, hypertension, acute and chronic hepatitis and liver cirrhosis, preventing blood transfusion reaction and the like; the red dates contain triterpenoids and cyclic adenosine monophosphate, and have strong cancer inhibition and anti-allergic effects; the jujube contains substances with the function of resisting fatigue, so that the endurance of people can be enhanced; the red dates also have the effect of reducing the damage of toxic substances to the liver; the flavonoids compounds in fructus Jujubae have tranquilizing and blood pressure lowering effects.
3. In the anti-fatigue functional flavor cold-extraction coffee and the preparation method thereof, bananas are called as 'high-energy food', contain carbohydrates which are easy to be absorbed by human bodies, and are rich in potassium which can help to maintain normal functions of muscles and nerves, the potassium in the bodies of people can be reduced very low after strenuous exercise, the bananas can supplement the potassium, the bananas can treat hypertension, the bananas have rich potassium content, can balance the adverse effect of sodium and promote the growth of cells and tissues, and the bananas can treat constipation and can promote gastrointestinal peristalsis.
4. In the anti-fatigue functional flavor cold-extraction coffee and the preparation method thereof, strawberry has rich nutritive value, is known as 'fruit queen', contains rich nutritive substances such as vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, folic acid, iron, calcium, ellagic acid, anthocyanin and the like, and particularly contains 7-10 times higher than that of apple and grape. The contents of malic acid, citric acid, vitamin B1, vitamin B2, carotene, calcium, phosphorus and iron are 3 to 4 times higher than those of apples, pears and grapes, the vitamin C is beneficial to absorbing the iron by human bodies, so that cells are nourished, people are full of vigor when eating more strawberries, and the strawberries are rich in carotene and vitamin A, so that night blindness can be relieved, and the effects of maintaining epithelial tissue health, improving eyesight, nourishing liver and promoting growth and development are achieved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
The invention provides the following technical scheme:
example 1
The red date juice coffee comprises the following raw materials in parts by weight: 10 parts of honey, 35 parts of red date juice, 18 parts of strawberry juice, 20 parts of banana juice, 8 parts of sugar, 4 parts of glucose, 90 parts of mixed coffee bean powder, 7 parts of skimmed milk powder and purified water.
In this embodiment, the method for making the anti-fatigue functional flavor cold-extracted coffee specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding fructus Jujubae juice into a blender, adding strawberry juice and fructus Musae juice while stirring to obtain mixed juice, concentrating at low temperature to make the water content of the mixed juice not exceed 30%, and oscillating with ultrasonic wave for 35min to obtain concentrated mixed juice;
s13: mixing the mixed coffee bean powder with the skim milk powder to obtain coffee milk mixed powder;
s14: adding 100 parts of purified water into the coffee and milk mixed powder, wherein the temperature of the purified water is 95 ℃, brewing and stirring for 8min, squeezing and filtering through 100-micron filter paper, continuously filtering for 3 times, and removing coffee bean grinding impurities by using brand-new filter paper for each filtering to obtain coffee and milk mixed filtrate;
s15: putting the concentrated mixed juice, the coffee milk mixed filtrate, the honey, the sugar and the glucose in the step S12 into a clean stirring container, stirring uniformly for 20min, and stirring until the sugar is completely dissolved to obtain a mixed solution;
s16: carrying out twice pressure extraction on the mixed solution obtained in the step 15;
s17: and filtering the extracted liquid by a filter with filter paper quickly to obtain the anti-fatigue functional flavor cold-extraction coffee.
Specifically, the preparation of the red date juice specifically comprises the following steps:
s21: selecting high-quality and fully-cooked red date fruits which are free from plant diseases and insect pests, uniform in size and deep in color, cleaning floating dust on red date peels with tap water, removing kernels, keeping pulp, and draining;
s22: slicing red date pulp, pulping the red date slices by using a pulping machine, adding a compound enzyme for enzymolysis, inactivating the enzyme, sieving by using a 125-mesh sieve, standing and precipitating the filtrate, and concentrating the upper clear red date pulp or juice to obtain a concentrated solution for later use;
s23: boiling the concentrated solution, sieving with 100 mesh sieve, standing for precipitation, filtering, and adding purified water to obtain fructus Jujubae juice.
It should be noted that the specific operations of the extraction in step S16 are as follows: extracting under high pressure of 400MPa for 8min, taking out, shaking in oscillator, mixing, and extracting under low pressure of 80MPa for 16 min.
Further, the enzyme is a complex enzyme of cellulase and pectinase, the enzymolysis is to adjust the pH value of the red date juice slurry to 3.8, pectinase accounting for O.06% of the mass of the red date juice slurry and cellulase accounting for O.12% of the mass of the red date juice slurry are added, the enzymolysis is carried out for 90min at 55 ℃, and the enzyme deactivation is to heat the red date juice slurry after the enzymolysis for 25min at 98 ℃.
In addition, the mixed coffee bean powder adopts Vietnam medium-grain coffee beans and Yunnan arabica beans, and the weight ratio of 1: 1, the preparation method of the mixed coffee bean powder comprises the following steps: uniformly mixing Vietnam medium-grain coffee beans and Yunnan small-grain coffee beans, grinding by using a grinder, sieving by using a 180-mesh sieve to obtain coffee bean powder, spreading the coffee bean powder in an oven according to the thickness of 8mm, baking for 50min at the temperature of 230 ℃, naturally cooling, and collecting the mixed coffee bean powder.
Example 2
The red date juice coffee comprises the following raw materials in parts by weight: 8-12 parts of honey, 40 parts of red date juice, 20 parts of strawberry juice, 22 parts of banana juice, 8 parts of cube sugar, 3 parts of glucose, 100 parts of mixed coffee bean powder, 8 parts of skimmed milk powder and purified water.
In this embodiment, the method for making the anti-fatigue functional flavor cold-extracted coffee specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding fructus Jujubae juice into a blender, adding strawberry juice and fructus Musae juice while stirring to obtain mixed juice, concentrating at low temperature to make the water content of the mixed juice not exceed 30%, and oscillating with ultrasonic wave for 40min to obtain concentrated mixed juice;
s13: mixing the mixed coffee bean powder with the skim milk powder to obtain coffee milk mixed powder;
s14: adding 120 parts of purified water into the coffee and milk mixed powder, wherein the temperature of the purified water is 95 ℃, brewing and stirring for 10min, squeezing and filtering through 100-micron filter paper, continuously filtering for 3 times, and removing coffee bean grinding impurities by using brand-new filter paper for each filtering to obtain coffee and milk mixed filtrate;
s15: putting the concentrated mixed juice, the coffee milk mixed filtrate, the honey, the sugar and the glucose in the step S12 into a clean stirring container, stirring uniformly for 15min, and stirring until the sugar is completely dissolved to obtain a mixed solution;
s16: carrying out twice pressure extraction on the mixed solution obtained in the step 15;
s17: and filtering the extracted liquid by a filter with filter paper quickly to obtain the anti-fatigue functional flavor cold-extraction coffee.
Specifically, the preparation of the red date juice specifically comprises the following steps:
s21: selecting high-quality and fully-cooked red date fruits which are free from plant diseases and insect pests, uniform in size and deep in color, cleaning floating dust on red date peels with tap water, removing kernels, keeping pulp, and draining;
s22: slicing red date pulp, pulping the red date slices by using a pulping machine, adding a compound enzyme for enzymolysis, inactivating the enzyme, sieving by using a 130-mesh sieve, standing and precipitating the filtrate, and concentrating the upper clear red date pulp or juice to obtain a concentrated solution for later use;
s23: boiling the concentrated solution, sieving with 110 mesh sieve, standing for precipitation, filtering, and adding purified water to obtain fructus Jujubae juice.
It should be noted that the specific operations of the extraction in step S16 are as follows: extracting under high pressure of 500MPa for 8min, taking out, shaking in oscillator, mixing, and extracting under low pressure of 100MPa for 10 min.
Further, the enzyme is a complex enzyme of cellulase and pectinase, the enzymolysis is to adjust the pH value of the red date juice slurry to 3.8, pectinase accounting for O.06% of the mass of the red date juice slurry and cellulase accounting for O.12% of the mass of the red date juice slurry are added, the enzymolysis is carried out for 90min at 55 ℃, and the enzyme deactivation is to heat the red date juice slurry after the enzymolysis for 20min at 100 ℃ to deactivate the enzyme.
In addition, the mixed coffee bean powder adopts Vietnam medium-grain coffee beans and Yunnan arabica beans, and the weight ratio of 1: 1, the preparation method of the mixed coffee bean powder comprises the following steps: uniformly mixing Vietnam medium-grain coffee beans and Yunnan small-grain coffee beans, grinding by using a grinder, sieving by using a 200-mesh sieve to obtain coffee bean powder, spreading the coffee bean powder in an oven according to the thickness of 10mm, baking for 50min at the temperature of 230 ℃, naturally cooling, and collecting the mixed coffee bean powder.
The anti-fatigue functional flavor cold-extraction coffee and the preparation method thereof have the advantages that the raw material formula is scientific and reasonable, the flavor is unique, the preparation is exquisite, the economic benefit, the social benefit and the popularization value are higher, the coffee beans and the red date juice are prepared according to the reasonable proportion, the solid beverage is produced by taking the coffee beans and the red date juice as the main raw materials, the taste of the coffee is kept, the taste of the red date juice is provided, the drinking experience of the beverage is enriched, the red date juice is treated by adopting an enzymolysis mode, the full extraction of nutrient elements in the red dates is facilitated, the coffee can be drunk for a long time, the modern life requirements are met, the absorption is easy, the safety and the reliability are realized, the bitter taste of the coffee can be adjusted by adding bananas and strawberries, the flavor of the beverage is increased, and the coffee is suitable for more people to drink.
The red date juice contains various amino acids, alkaloids, abundant vitamin C and various trace elements such as calcium, phosphorus, iron, potassium and the like, is warm in nature and sweet in taste, has the effects of tonifying qi and enriching blood, strengthening spleen and stomach and dispelling wind, and has ideal effects on treating serum transaminase increase of patients with allergic purpura, anemia, hypertension, acute and chronic hepatitis and liver cirrhosis, preventing blood transfusion reaction and the like; the red dates contain triterpenoids and cyclic adenosine monophosphate, and have strong cancer inhibition and anti-allergic effects; the jujube contains substances with the function of resisting fatigue, so that the endurance of people can be enhanced; the red dates also have the effect of reducing the damage of toxic substances to the liver; the flavonoids compounds in fructus Jujubae have tranquilizing and blood pressure lowering effects.
Bananas are called "high-energy food" and contain carbohydrates which are easily absorbed by the human body, and at the same time are rich in potassium which helps to maintain the normal functions of muscles and nerves, and after a person exercises vigorously, the potassium in the body is reduced to a very low level, and bananas can supplement the deficiency of potassium.
Strawberry has rich nutritive value, is known as 'fruit queen', and contains rich nutritive substances such as vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, folic acid, iron, calcium, ellagic acid, anthocyanin and the like, and particularly contains the vitamin C which is 7 to 10 times higher than that of apples and grapes. The contents of malic acid, citric acid, vitamin B1, vitamin B2, carotene, calcium, phosphorus and iron are 3 to 4 times higher than those of apples, pears and grapes, the vitamin C is beneficial to absorbing the iron by human bodies, so that cells are nourished, people are full of vigor when eating more strawberries, and the strawberries are rich in carotene and vitamin A, so that night blindness can be relieved, and the effects of maintaining epithelial tissue health, improving eyesight, nourishing liver and promoting growth and development are achieved.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (10)

1. An anti-fatigue functional flavor cold-extraction coffee and a preparation method thereof are characterized in that: the composite material comprises the following raw materials in parts by weight: 8-12 parts of honey, 30-40 parts of red date juice, 15-20 parts of strawberry juice, 15-22 parts of banana juice, 6-8 parts of brown sugar, 3-5 parts of glucose, 80-100 parts of mixed coffee bean powder, 5-8 parts of skimmed milk powder and purified water;
the preparation method of the anti-fatigue functional flavor cold-extraction coffee specifically comprises the following steps:
s11: weighing the raw materials in parts by weight;
s12: adding fructus Jujubae juice into a blender, adding strawberry juice and fructus Musae juice while stirring to obtain mixed juice, concentrating at low temperature to make the water content of the mixed juice not exceed 30%, and oscillating with ultrasonic wave for 30-40min to obtain concentrated mixed juice;
s13: mixing the mixed coffee bean powder with the skim milk powder to obtain coffee milk mixed powder;
s14: adding 120 parts of 100-96 parts of purified water into the coffee and milk mixed powder, brewing and stirring for 5-10min at the temperature of 90-96 ℃, squeezing and filtering through 100 mu m filter paper, continuously filtering for 2-3 times, and removing grinding impurities of coffee beans by using brand-new filter paper for each filtration to obtain coffee and milk mixed filtrate;
s15: putting the concentrated mixed juice, the coffee milk mixed filtrate, the honey, the sugar and the glucose in the step S12 into a clean stirring container, stirring uniformly for 15-25min, and stirring until the sugar is completely dissolved to obtain a mixed solution;
s16: carrying out twice pressure extraction on the mixed solution obtained in the step 15;
s17: and filtering the extracted liquid by a filter with filter paper quickly to obtain the anti-fatigue functional flavor cold-extraction coffee.
2. The fatigue-resistant functional flavor cold-extracted coffee and the preparation method thereof according to claim 1, wherein: the composite material comprises the following raw materials in parts by weight: 10 parts of honey, 35 parts of red date juice, 18 parts of strawberry juice, 20 parts of banana juice, 8 parts of sugar, 4 parts of glucose, 90 parts of mixed coffee bean powder, 7 parts of skimmed milk powder and purified water.
3. The fatigue-resistant functional flavor cold-extracted coffee and the preparation method thereof according to claim 1, wherein: the composite material comprises the following raw materials in parts by weight: 8-12 parts of honey, 40 parts of red date juice, 20 parts of strawberry juice, 22 parts of banana juice, 8 parts of cube sugar, 3 parts of glucose, 100 parts of mixed coffee bean powder, 8 parts of skimmed milk powder and purified water.
4. The fatigue-resistant functional flavor cold-extracted coffee and the preparation method thereof according to any one of claims 1 to 3, wherein: the preparation method of the red date juice specifically comprises the following steps:
s21: selecting high-quality and fully-cooked red date fruits which are free from plant diseases and insect pests, uniform in size and deep in color, cleaning floating dust on red date peels with tap water, removing kernels, keeping pulp, and draining;
s22: slicing red date pulp, pulping the red date slices by using a pulping machine, adding compound enzyme for enzymolysis, deactivating enzyme, passing through a screen with 120-mesh and 150-mesh meshes, standing and precipitating filtrate, and concentrating the upper clear red date pulp or juice to obtain a concentrated solution for later use;
s23: boiling the concentrated solution, then passing through a 100-110-mesh sieve, standing for precipitation, filtering, and adding purified water to complement to obtain the red date juice.
5. The fatigue-resistant functional flavor cold-extracted coffee and the preparation method thereof according to claim 1, wherein: the specific operation of the step S16 extraction is as follows: extracting at 400-500MPa for 5-10min, taking out, shaking in an oscillator, mixing, and extracting at 50-100MPa for 10-15 min.
6. The fatigue-resistant functional flavor cold-extracted coffee and the preparation method thereof according to claim 4, wherein: the enzyme is a complex enzyme of cellulase and pectinase.
7. The fatigue-resistant functional flavor cold-extracted coffee and the preparation method thereof according to claim 4, wherein: and the enzymolysis is to adjust the pH value of the red date juice slurry to 3.8, add pectinase accounting for O.06% of the mass of the red date juice slurry and cellulase accounting for O.12% of the mass of the red date juice slurry, and carry out enzymolysis for 90min at 55 ℃.
8. The fatigue-resistant functional flavor cold-extracted coffee and the preparation method thereof according to claim 4, wherein: the enzyme deactivation is to heat the red date juice slurry after enzymolysis at 95-100 deg.C for 20-25 min.
9. The fatigue-resistant functional flavor cold-extracted coffee and the preparation method thereof according to any one of claims 1 to 3, wherein: the mixed coffee bean powder is prepared from Vietnamese medium-grain coffee beans and Yunnan arabica beans in a proportion of 1: mixing at a ratio of 1.
10. The fatigue-resistant functional flavor cold-extracted coffee and the preparation method thereof according to claim 9, wherein: the preparation method of the mixed coffee bean powder comprises the following steps: uniformly mixing Vietnam medium-grain coffee beans and Yunnan small-grain coffee beans, crushing and grinding the mixture by using a grinder, sieving the ground mixture by using a sieve of 150-200 meshes to obtain coffee bean powder, paving the coffee bean powder in an oven according to the thickness of 6-10mm, baking the spread coffee bean powder at the temperature of 225-235 ℃ for 40-60min, naturally cooling the spread coffee bean powder, and collecting the mixed coffee bean powder.
CN202110539476.2A 2021-05-18 2021-05-18 Anti-fatigue functional flavor cold-extraction coffee and preparation method thereof Pending CN113261603A (en)

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Cited By (1)

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CN113789247A (en) * 2021-08-27 2021-12-14 广东仙津保健饮料食品有限公司 Fruity soda wine beverage and preparation process thereof

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Application publication date: 20210817