CN113768017A - Coffee beverage containing oyster peptide and preparation method thereof - Google Patents
Coffee beverage containing oyster peptide and preparation method thereof Download PDFInfo
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- CN113768017A CN113768017A CN202111042294.0A CN202111042294A CN113768017A CN 113768017 A CN113768017 A CN 113768017A CN 202111042294 A CN202111042294 A CN 202111042294A CN 113768017 A CN113768017 A CN 113768017A
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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
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
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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
- A23F5/30—Drying or concentrating coffee extract by freezing out the water
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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
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
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Abstract
The invention discloses a coffee beverage with oyster peptides and a preparation method thereof. The coffee mixes the Arabica coffee beans and the Apocynum coffee beans together and is blended with the green tea, so that people can enjoy the fragrance of the green tea when drinking the coffee, and people who like drinking the tea are more loved to drink the coffee; the coffee contains oyster peptide, and the oyster peptide can be used for recovering fatigue, improving sleep, enhancing skin elasticity, regulating blood lipid, inhibiting platelet aggregation, improving hyperglycemia symptoms, improving human immunity, and promoting metabolism; the radix bupleuri powder added into the coffee has the effects of clearing heat and purging fire, the fruit meat paste is added into the coffee, and different amounts of fruit meat paste can be added into the coffee according to the self taste requirement, so that the coffee is more delicious and has more mellow taste.
Description
Technical Field
The invention relates to the field of coffee drinks, in particular to a coffee drink with oyster peptides and a preparation method thereof.
Background
Coffee is a beverage made from roasted and ground coffee beans. As one of three major beverages in the world, the beverage is popular with cocoa and tea as the main beverage in the world. Coffee for daily drinking is made by matching coffee beans with various cooking devices, wherein the coffee beans contain about 100 different substances including caffeine, tannic acid, oil, nitrogen compounds and the like, and each 100g of instant coffee contains 44-100 mg of caffeine; each 100g of brewed coffee contains 64-124 mg of caffeine. Coffee is an stimulant, which has many effects on human body, and it can induce diuresis, stimulate central nervous system and respiratory system, enlarge blood vessels, accelerate heart beat, strengthen striated muscle, and relieve brain and muscle fatigue. The development of coffee is very rapid, the coffee is more and more accepted by people until now, many people love drinking the coffee, the existing coffee is only single coffee, the coffee and the green tea cannot be fused together, the coffee is mixed with the fragrance of spring tea in the drinking process, people who love drinking the tea prefer to drink the coffee, the existing coffee has poor health care function, cannot recover fatigue, improve sleep, enhance skin elasticity, regulate blood fat, inhibit platelet aggregation and improve hyperglycemia symptoms, does not have the functions of improving human immunity and promoting metabolism, the existing coffee cannot be added with fruit meat paste, and cannot regulate the taste of the coffee according to self requirements, so that the coffee drink with the oyster peptide and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a coffee beverage containing oyster peptides and a preparation method thereof so as to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a coffee beverage containing oyster peptide is prepared by mixing the following components in parts by weight: 55-60 parts of Arabica coffee beans, 55-60 parts of Apocynum venetum coffee beans, 45-50 parts of oyster peptide tablets, 3-5 parts of green tea bags, 10-15 parts of bupleurum powder, 10-15 parts of gelatin, 25-30 parts of lactose, 10-15 parts of medlar, 5-10 parts of edible salt, 5-10 parts of edible essence and 1 bag of fruit and meat paste.
As a preferable technical scheme of the invention, the green tea bag comprises 15g of Huangshan Maofeng, 20g of West lake Longjing, 10g of Biluochun and 15g of Liuan Guapian.
As a preferred technical scheme of the invention, the bupleurum powder is dried into dry bupleurum by bupleurum, and then the dry bupleurum is crushed into 400 meshes of 300-.
As a preferable technical scheme of the invention, the fruit meat paste comprises 50-100g of mango pulp, 20-50g of blueberry, 300g of Hainan coconut pulp, 150g of loquat pulp, 200g of red-heart kiwi fruit pulp, 80-100g of fig pulp, 20-30ml of lemon juice, 80-100g of white granulated sugar and 20-30g of carrageenan.
As a preferred technical scheme of the invention, the fruit meat paste is prepared by the following steps:
the method comprises the following steps: weighing mango pulp, blueberry, Hainan coconut pulp, loquat pulp, red-heart kiwi fruit pulp and fig pulp, putting into a wall breaking machine, and crushing to obtain fruit sauce;
step two: adding lemon juice into the fruit jam juice, heating and boiling, adding white granulated sugar after boiling, and decocting with slow fire;
step three: adding carrageenan, boiling while stirring to reduce water content of the jam, thickening the jam, cooling and packaging;
step four: vacuum packaging, and sterilizing at high temperature.
A method for preparing coffee beverage containing oyster peptide comprises the following steps;
s1: cleaning Arabica coffee beans and Apocynum venetum coffee beans, drying in the air, baking at the temperature of 250-300 ℃ for 30-45 minutes, and then cooling to room temperature by air to obtain baked mixed coffee beans;
s2: putting the mixed coffee beans into an ultrafine grinder to grind the mixed coffee beans to 300-350 meshes to obtain mixed coffee powder;
s3: putting the green tea bag, the bupleurum powder and the medlar into a pot, adding hot water with the temperature of 90-100 ℃, preserving heat and soaking for 4-5 hours, and filtering the water to obtain a mixed solution A;
s4: adding 8-10 times of the mixed coffee powder in the S2 into the mixed liquid A with the temperature of 90-96 ℃, stirring and extracting for 5-8 minutes, squeezing and filtering through 80-micron filter paper to obtain coffee extract, repeating the steps for multiple times, and uniformly mixing the coffee extract obtained multiple times together to obtain the mixed coffee extract;
s5: adding gelatin and lactose into the mixed coffee leaching liquor, uniformly stirring, standing for 1-2 hours, and then freezing and concentrating at the temperature of 55-65 ℃ and the vacuum degree of-0.02-0.05 MPa to obtain a concentrated solution when the concentration is 10-15%;
s6: tabletting and grinding the oyster peptide to 200-230-mesh oyster peptide powder, adding the oyster peptide powder into the concentrated solution, adding edible salt and edible essence into the concentrated solution, and uniformly stirring at the temperature of 40-50 ℃ and under the pressure of 20-30 MPa to obtain a homogeneous concentrated solution;
s7: sterilizing the homogeneous concentrated solution at high temperature, vacuum canning, and placing the fruit meat paste and the coffee pot in a coffee cup;
s8: when drinking, the coffee pot is opened, the concentrated solution is poured into the coffee cup, then the boiling water is poured into the coffee cup for even stirring, then the fruit meat paste is opened and poured into the coffee liquid, the amount of the poured fruit meat paste is adjusted according to the personal taste requirement, and then the fruit meat paste can be drunk after stirring.
As a preferable technical scheme of the invention, the stirring speed in S5 is 650 r/min; the stirring speed in S6 was 400 r/min.
As a preferable technical scheme of the invention, the high-temperature sterilization temperature in the S7 is 200-220 ℃ and the time is 10-15 seconds.
The invention has the beneficial effects that: the coffee mixes the Arabica coffee beans and the Apocynum coffee beans together and is blended with the green tea, so that people can enjoy the fragrance of the green tea when drinking the coffee, and people who like drinking the tea are more loved to drink the coffee;
the coffee contains oyster peptide, and the oyster peptide can be used for recovering fatigue, improving sleep, enhancing skin elasticity, regulating blood lipid, inhibiting platelet aggregation, improving hyperglycemia symptoms, improving human immunity, and promoting metabolism;
the added radix bupleuri powder in the coffee has the effects of clearing heat and purging fire, and the added medlar also has the effects of reducing blood sugar, reducing blood pressure and resisting aging;
the fruit meat paste is added to the coffee, and different amounts of fruit meat paste can be put into the coffee according to the self taste requirement, so that the coffee is more delicious and has more mellow taste.
Detailed Description
The following detailed description of the preferred embodiments of the present invention is provided to enable those skilled in the art to more readily understand the advantages and features of the present invention and to clearly define the scope of the invention.
The invention provides a technical scheme that: a coffee beverage containing oyster peptide is prepared by mixing the following components in parts by weight: 55-60 parts of Arabica coffee beans, 55-60 parts of Apocynum venetum coffee beans, 45-50 parts of oyster peptide tablets, 3-5 parts of green tea bags, 10-15 parts of bupleurum powder, 10-15 parts of gelatin, 25-30 parts of lactose, 10-15 parts of medlar, 5-10 parts of edible salt, 5-10 parts of edible essence and 1 bag of fruit and meat paste.
The green tea bag comprises 15g of Huangshan Maofeng, 20g of Xihu Longjing, 10g of Biluochun and 15g of Liuan Guapian. The bupleurum powder is dried into dry bupleurum by bupleurum, and then is crushed into 400 meshes of 300 meshes by an ultrafine crusher to obtain the bupleurum powder.
The fruit meat paste comprises 50-100g of mango pulp, 20-50g of blueberry, 200-300g of Hainan coconut pulp, 120-150g of loquat pulp, 150-200g of red heart kiwi fruit pulp, 80-100g of fig pulp, 20-30ml of lemon juice, 80-100g of white granulated sugar and 20-30g of carrageenan.
The fruit meat paste is prepared by the following specific steps:
the method comprises the following steps: weighing mango pulp, blueberry, Hainan coconut pulp, loquat pulp, red-heart kiwi fruit pulp and fig pulp, putting into a wall breaking machine, and crushing to obtain fruit sauce;
step two: adding lemon juice into the fruit jam juice, heating and boiling, adding white granulated sugar after boiling, and decocting with slow fire;
step three: adding carrageenan, boiling while stirring to reduce water content of the jam, thickening the jam, cooling and packaging;
step four: vacuum packaging, and sterilizing at high temperature.
A method for preparing coffee beverage containing oyster peptide comprises the following steps;
s1: cleaning Arabica coffee beans and Apocynum venetum coffee beans, drying in the air, baking at the temperature of 250-300 ℃ for 30-45 minutes, and then cooling to room temperature by air to obtain baked mixed coffee beans;
s2: putting the mixed coffee beans into an ultrafine grinder to grind the mixed coffee beans to 300-350 meshes to obtain mixed coffee powder;
s3: putting the green tea bag, the bupleurum powder and the medlar into a pot, adding hot water with the temperature of 90-100 ℃, preserving heat and soaking for 4-5 hours, and filtering the water to obtain a mixed solution A;
s4: adding 8-10 times of the mixed coffee powder in the S2 into the mixed liquid A with the temperature of 90-96 ℃, stirring and extracting for 5-8 minutes, squeezing and filtering through 80-micron filter paper to obtain coffee extract, repeating the steps for multiple times, and uniformly mixing the coffee extract obtained multiple times together to obtain the mixed coffee extract;
s5: adding gelatin and lactose into the mixed coffee leaching liquor, uniformly stirring, standing for 1-2 hours, and then freezing and concentrating at the temperature of 55-65 ℃ and the vacuum degree of-0.02-0.05 MPa to obtain a concentrated solution when the concentration is 10-15%;
s6: tabletting and grinding the oyster peptide to 200-230-mesh oyster peptide powder, adding the oyster peptide powder into the concentrated solution, adding edible salt and edible essence into the concentrated solution, and uniformly stirring at the temperature of 40-50 ℃ and under the pressure of 20-30 MPa to obtain a homogeneous concentrated solution;
s7: sterilizing the homogeneous concentrated solution at high temperature, vacuum canning, and placing the fruit meat paste and the coffee pot in a coffee cup;
s8: when drinking, the coffee pot is opened, the concentrated solution is poured into the coffee cup, then the boiling water is poured into the coffee cup for even stirring, then the fruit meat paste is opened and poured into the coffee liquid, the amount of the poured fruit meat paste is adjusted according to the personal taste requirement, and then the fruit meat paste can be drunk after stirring.
The stirring speed in the S5 is 650 r/min; the stirring speed in S6 was 400 r/min. And the high-temperature sterilization temperature in the S7 is 200-220 ℃, and the time is 10-15 seconds.
Example 1:
the raw material formula is as follows: 55 parts of Arabica coffee beans, 55 parts of Apocynum venetum coffee beans, 45 parts of oyster peptide tablets, 3 parts of green tea bags, 10 parts of bupleurum powder, 10 parts of gelatin, 25 parts of lactose, 10 parts of medlar, 5 parts of edible salt, 5 parts of edible essence and 1 bag of fruit and meat paste.
The specific preparation method is as follows;
s1: cleaning Arabica coffee beans and Apocynum venetum coffee beans, drying in the air, baking at the temperature of 250-300 ℃ for 30-45 minutes, and then cooling to room temperature by air to obtain baked mixed coffee beans;
s2: putting the mixed coffee beans into an ultrafine grinder to grind the mixed coffee beans to 300-350 meshes to obtain mixed coffee powder;
s3: putting the green tea bag, the bupleurum powder and the medlar into a pot, adding hot water with the temperature of 90-100 ℃, preserving heat and soaking for 4-5 hours, and filtering the water to obtain a mixed solution A;
s4: adding 8-10 times of the mixed coffee powder in the S2 into the mixed liquid A with the temperature of 90-96 ℃, stirring and extracting for 5-8 minutes, squeezing and filtering through 80-micron filter paper to obtain coffee extract, repeating the steps for multiple times, and uniformly mixing the coffee extract obtained multiple times together to obtain the mixed coffee extract;
s5: adding gelatin and lactose into the mixed coffee leaching liquor, uniformly stirring, standing for 1-2 hours, and then freezing and concentrating at the temperature of 55-65 ℃ and the vacuum degree of-0.02-0.05 MPa to obtain a concentrated solution when the concentration is 10-15%;
s6: tabletting and grinding the oyster peptide to 200-230-mesh oyster peptide powder, adding the oyster peptide powder into the concentrated solution, adding edible salt and edible essence into the concentrated solution, and uniformly stirring at the temperature of 40-50 ℃ and under the pressure of 20-30 MPa to obtain a homogeneous concentrated solution;
s7: sterilizing the homogeneous concentrated solution at high temperature, vacuum canning, and placing the fruit meat paste and the coffee pot in a coffee cup;
s8: when drinking, the coffee pot is opened, the concentrated solution is poured into the coffee cup, then the boiling water is poured into the coffee cup for even stirring, then the fruit meat paste is opened and poured into the coffee liquid, the amount of the poured fruit meat paste is adjusted according to the personal taste requirement, and then the fruit meat paste can be drunk after stirring.
Example 2:
the raw material formula is as follows: 58 parts of Arabica coffee beans, 58 parts of Apocynum venetum coffee beans, 46 parts of oyster peptide tablets, 4 parts of green tea bags, 13 parts of bupleurum powder, 13 parts of gelatin, 26 parts of lactose, 13 parts of medlar, 8 parts of edible salt, 8 parts of edible essence and 1 bag of fruit meat paste.
The specific preparation method is as follows;
s1: cleaning Arabica coffee beans and Apocynum venetum coffee beans, drying in the air, baking at the temperature of 250-300 ℃ for 30-45 minutes, and then cooling to room temperature by air to obtain baked mixed coffee beans;
s2: putting the mixed coffee beans into an ultrafine grinder to grind the mixed coffee beans to 300-350 meshes to obtain mixed coffee powder;
s3: putting the green tea bag, the bupleurum powder and the medlar into a pot, adding hot water with the temperature of 90-100 ℃, preserving heat and soaking for 4-5 hours, and filtering the water to obtain a mixed solution A;
s4: adding 8-10 times of the mixed coffee powder in the S2 into the mixed liquid A with the temperature of 90-96 ℃, stirring and extracting for 5-8 minutes, squeezing and filtering through 80-micron filter paper to obtain coffee extract, repeating the steps for multiple times, and uniformly mixing the coffee extract obtained multiple times together to obtain the mixed coffee extract;
s5: adding gelatin and lactose into the mixed coffee leaching liquor, uniformly stirring, standing for 1-2 hours, and then freezing and concentrating at the temperature of 55-65 ℃ and the vacuum degree of-0.02-0.05 MPa to obtain a concentrated solution when the concentration is 10-15%;
s6: tabletting and grinding the oyster peptide to 200-230-mesh oyster peptide powder, adding the oyster peptide powder into the concentrated solution, adding edible salt and edible essence into the concentrated solution, and uniformly stirring at the temperature of 40-50 ℃ and under the pressure of 20-30 MPa to obtain a homogeneous concentrated solution;
s7: sterilizing the homogeneous concentrated solution at high temperature, vacuum canning, and placing the fruit meat paste and the coffee pot in a coffee cup;
s8: when drinking, the coffee pot is opened, the concentrated solution is poured into the coffee cup, then the boiling water is poured into the coffee cup for even stirring, then the fruit meat paste is opened and poured into the coffee liquid, the amount of the poured fruit meat paste is adjusted according to the personal taste requirement, and then the fruit meat paste can be drunk after stirring.
Example 3:
the raw material formula is as follows: 60 parts of Arabica coffee beans, 60 parts of Apocynum venetum coffee beans, 50 parts of oyster peptide tablets, 5 parts of green tea bags, 15 parts of bupleurum powder, 15 parts of gelatin, 30 parts of lactose, 15 parts of medlar, 10 parts of edible salt, 10 parts of edible essence and 1 bag of fruit and meat paste.
The specific preparation method is as follows;
s1: cleaning Arabica coffee beans and Apocynum venetum coffee beans, drying in the air, baking at the temperature of 250-300 ℃ for 30-45 minutes, and then cooling to room temperature by air to obtain baked mixed coffee beans;
s2: putting the mixed coffee beans into an ultrafine grinder to grind the mixed coffee beans to 300-350 meshes to obtain mixed coffee powder;
s3: putting the green tea bag, the bupleurum powder and the medlar into a pot, adding hot water with the temperature of 90-100 ℃, preserving heat and soaking for 4-5 hours, and filtering the water to obtain a mixed solution A;
s4: adding 8-10 times of the mixed coffee powder in the S2 into the mixed liquid A with the temperature of 90-96 ℃, stirring and extracting for 5-8 minutes, squeezing and filtering through 80-micron filter paper to obtain coffee extract, repeating the steps for multiple times, and uniformly mixing the coffee extract obtained multiple times together to obtain the mixed coffee extract;
s5: adding gelatin and lactose into the mixed coffee leaching liquor, uniformly stirring, standing for 1-2 hours, and then freezing and concentrating at the temperature of 55-65 ℃ and the vacuum degree of-0.02-0.05 MPa to obtain a concentrated solution when the concentration is 10-15%;
s6: tabletting and grinding the oyster peptide to 200-230-mesh oyster peptide powder, adding the oyster peptide powder into the concentrated solution, adding edible salt and edible essence into the concentrated solution, and uniformly stirring at the temperature of 40-50 ℃ and under the pressure of 20-30 MPa to obtain a homogeneous concentrated solution;
s7: sterilizing the homogeneous concentrated solution at high temperature, vacuum canning, and placing the fruit meat paste and the coffee pot in a coffee cup;
s8: when drinking, the coffee pot is opened, the concentrated solution is poured into the coffee cup, then the boiling water is poured into the coffee cup for even stirring, then the fruit meat paste is opened and poured into the coffee liquid, the amount of the poured fruit meat paste is adjusted according to the personal taste requirement, and then the fruit meat paste can be drunk after stirring.
The coffee mixes the Arabica coffee beans and the Apocynum coffee beans together and is blended with the green tea, so that people can enjoy the fragrance of the green tea when drinking the coffee, and people who like drinking the tea are more loved to drink the coffee; the coffee contains oyster peptide, and the oyster peptide can be used for recovering fatigue, improving sleep, enhancing skin elasticity, regulating blood lipid, inhibiting platelet aggregation, improving hyperglycemia symptoms, improving human immunity, and promoting metabolism; the added radix bupleuri powder in the coffee has the effects of clearing heat and purging fire, and the added medlar also has the effects of reducing blood sugar, reducing blood pressure and resisting aging; the fruit meat paste is added to the coffee, and different amounts of fruit meat paste can be put into the coffee according to the self taste requirement, so that the coffee is more delicious and has more mellow taste.
The above examples only show some embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (8)
1. A coffee beverage with oyster peptide, which is characterized in that: the compound is prepared by mixing the following components in parts by weight: 55-60 parts of Arabica coffee beans, 55-60 parts of Apocynum venetum coffee beans, 45-50 parts of oyster peptide tablets, 3-5 parts of green tea bags, 10-15 parts of bupleurum powder, 10-15 parts of gelatin, 25-30 parts of lactose, 10-15 parts of medlar, 5-10 parts of edible salt, 5-10 parts of edible essence and 1 bag of fruit and meat paste.
2. The coffee beverage with oyster peptides according to claim 1, wherein: the green tea bag comprises 15g of Huangshan Maofeng, 20g of Xihu Longjing, 10g of Biluochun and 15g of Liuan Guapian.
3. The coffee beverage with oyster peptides according to claim 1, wherein: the bupleurum powder is dried into dry bupleurum by bupleurum, and then is crushed into 400 meshes of 300 meshes by an ultrafine crusher to obtain the bupleurum powder.
4. The coffee beverage with oyster peptides according to claim 1, wherein: the fruit meat paste comprises 50-100g of mango pulp, 20-50g of blueberry, 200-300g of Hainan coconut pulp, 150g of loquat pulp, 150g of red heart kiwi fruit pulp, 80-100g of fig pulp, 20-30ml of lemon juice, 80-100g of white granulated sugar and 20-30g of carrageenan.
5. The coffee beverage with oyster peptides according to claim 1, wherein: the fruit meat paste is prepared by the following specific steps:
the method comprises the following steps: weighing mango pulp, blueberry, Hainan coconut pulp, loquat pulp, red-heart kiwi fruit pulp and fig pulp, putting into a wall breaking machine, and crushing to obtain fruit sauce;
step two: adding lemon juice into the fruit jam juice, heating and boiling, adding white granulated sugar after boiling, and decocting with slow fire;
step three: adding carrageenan, boiling while stirring to reduce water content of the jam, thickening the jam, cooling and packaging;
step four: vacuum packaging, and sterilizing at high temperature.
6. The method of claim 1, wherein the oyster peptide-containing coffee beverage is prepared by: the method comprises the following specific steps;
s1: cleaning Arabica coffee beans and Apocynum venetum coffee beans, drying in the air, baking at the temperature of 250-300 ℃ for 30-45 minutes, and then cooling to room temperature by air to obtain baked mixed coffee beans;
s2: putting the mixed coffee beans into an ultrafine grinder to grind the mixed coffee beans to 300-350 meshes to obtain mixed coffee powder;
s3: putting the green tea bag, the bupleurum powder and the medlar into a pot, adding hot water with the temperature of 90-100 ℃, preserving heat and soaking for 4-5 hours, and filtering the water to obtain a mixed solution A;
s4: adding 8-10 times of the mixed coffee powder in the S2 into the mixed liquid A with the temperature of 90-96 ℃, stirring and extracting for 5-8 minutes, squeezing and filtering through 80-micron filter paper to obtain coffee extract, repeating the steps for multiple times, and uniformly mixing the coffee extract obtained multiple times together to obtain the mixed coffee extract;
s5: adding gelatin and lactose into the mixed coffee leaching liquor, uniformly stirring, standing for 1-2 hours, and then freezing and concentrating at the temperature of 55-65 ℃ and the vacuum degree of-0.02-0.05 MPa to obtain a concentrated solution when the concentration is 10-15%;
s6: tabletting and grinding the oyster peptide to 200-230-mesh oyster peptide powder, adding the oyster peptide powder into the concentrated solution, adding edible salt and edible essence into the concentrated solution, and uniformly stirring at the temperature of 40-50 ℃ and under the pressure of 20-30 MPa to obtain a homogeneous concentrated solution;
s7: sterilizing the homogeneous concentrated solution at high temperature, vacuum canning, and placing the fruit meat paste and the coffee pot in a coffee cup;
s8: when drinking, the coffee pot is opened, the concentrated solution is poured into the coffee cup, then the boiling water is poured into the coffee cup for even stirring, then the fruit meat paste is opened and poured into the coffee liquid, the amount of the poured fruit meat paste is adjusted according to the personal taste requirement, and then the fruit meat paste can be drunk after stirring.
7. The method of claim 1, wherein the oyster peptide-containing coffee beverage is prepared by: the stirring speed in the S5 is 650 r/min; the stirring speed in S6 was 400 r/min.
8. The method of claim 1, wherein the oyster peptide-containing coffee beverage is prepared by: and the high-temperature sterilization temperature in the S7 is 200-220 ℃, and the time is 10-15 seconds.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111042294.0A CN113768017A (en) | 2021-09-07 | 2021-09-07 | Coffee beverage containing oyster peptide and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111042294.0A CN113768017A (en) | 2021-09-07 | 2021-09-07 | Coffee beverage containing oyster peptide and preparation method thereof |
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| CN113768017A true CN113768017A (en) | 2021-12-10 |
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Application publication date: 20211210 |