CN113796442A - Formula and preparation process of healthy coffee powder - Google Patents
Formula and preparation process of healthy coffee powder Download PDFInfo
- Publication number
- CN113796442A CN113796442A CN202111119973.3A CN202111119973A CN113796442A CN 113796442 A CN113796442 A CN 113796442A CN 202111119973 A CN202111119973 A CN 202111119973A CN 113796442 A CN113796442 A CN 113796442A
- Authority
- CN
- China
- Prior art keywords
- parts
- natto extract
- coffee powder
- lactose
- coffee
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 81
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims description 19
- 238000009472 formulation Methods 0.000 title description 2
- 235000013557 nattō Nutrition 0.000 claims abstract description 66
- 235000013336 milk Nutrition 0.000 claims abstract description 51
- 239000008267 milk Substances 0.000 claims abstract description 51
- 210000004080 milk Anatomy 0.000 claims abstract description 51
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 21
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 20
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000706 filtrate Substances 0.000 claims description 20
- 108090000526 Papain Proteins 0.000 claims description 13
- 239000004365 Protease Substances 0.000 claims description 13
- 229940055729 papain Drugs 0.000 claims description 13
- 235000019834 papain Nutrition 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 10
- 239000011148 porous material Substances 0.000 claims description 10
- 239000002244 precipitate Substances 0.000 claims description 10
- 108010007119 flavourzyme Proteins 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 235000021539 instant coffee Nutrition 0.000 claims description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 244000063299 Bacillus subtilis Species 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 229940086319 nattokinase Drugs 0.000 abstract description 15
- 108010073682 nattokinase Proteins 0.000 abstract description 15
- 108010020346 Polyglutamic Acid Proteins 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 239000000194 fatty acid Substances 0.000 abstract description 6
- 229920002643 polyglutamic acid Polymers 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 210000004051 gastric juice Anatomy 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 208000007536 Thrombosis Diseases 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 230000015556 catabolic process Effects 0.000 abstract description 3
- 238000006731 degradation reaction Methods 0.000 abstract description 3
- 238000005194 fractionation Methods 0.000 abstract description 3
- 230000002779 inactivation Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 7
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 7
- 229940107187 fructooligosaccharide Drugs 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 229960004793 sucrose Drugs 0.000 description 6
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- 206010010774 Constipation Diseases 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 101710184309 Probable sucrose-6-phosphate hydrolase Proteins 0.000 description 2
- 102400000472 Sucrase Human genes 0.000 description 2
- 101710112652 Sucrose-6-phosphate hydrolase Proteins 0.000 description 2
- 239000013566 allergen Substances 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000005802 health problem Effects 0.000 description 2
- 239000003112 inhibitor Substances 0.000 description 2
- 235000011073 invertase Nutrition 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 206010048245 Yellow skin Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
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
- A23F5/10—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of coffee powder, and discloses healthy coffee powder which comprises the following raw materials in parts by weight: 5-50 parts of coffee powder, 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose and 10-30 parts of oligosaccharide. The natto extract is added and is subjected to fractionation processing to be the natto extract D1 and the natto extract D2, the natto extract D1 is rich in nattokinase, the nattokinase has the functions of dissolving thrombus and reducing blood pressure, but the nattokinase is poor in heat resistance and easy to inactivate, the nattokinase in the natto extract is subjected to heat-resistant treatment, the inactivation of the nattokinase in hot water brewing is avoided, meanwhile, the function of avoiding gastric juice degradation is achieved, the natto extract D2 is rich in polyglutamic acid, trans fatty acid contained in a coffee mate is replaced, the natto extract contains high molecular protein polyglutamic acid, smooth and mellow taste of coffee can be increased, and trace element absorption of a human body can be increased.
Description
Technical Field
The invention relates to the technical field of coffee powder, in particular to a formula and a preparation process of healthy coffee powder.
Background
Coffee is a beverage made from roasted and ground coffee beans, is one of three major beverages in the world, is popular in the world as cocoa and tea, and contains caffeine, and a proper amount of caffeine can accelerate metabolism, promote digestion, improve constipation, and improve skin roughness.
The coffee mate is added in the actual making process of the existing instant coffee, the coffee mate has the function of replacing fresh milk, the main components are milk powder and sugar, the function is to improve the taste, provide balanced nutrition and endow the product with milk feeling, but trans-fatty acid in the coffee mate can cause various hazards to human bodies:
1. the high incidence of cardiovascular diseases is possibly caused, and researches show that the incidence rate of myocardial infarction is closely related to the intake of trans-fatty acid;
2. causing a high incidence of diabetes, numerous studies have shown that the risk of developing diabetes gradually increases with increased intake of trans fatty acids.
Even if milk is added, the coffee powder is uncomfortable for certain people who are allergic to milk or have lactose intolerance, a large amount of sugar is often added in order to cover the bitter taste of coffee, the sugar can cause obesity and fatty liver, and can also cause dark yellow skin and aging, and the development of healthy coffee products is of great significance, so that the formula and the preparation process of the healthy coffee powder are provided to solve the problems.
Disclosure of Invention
Technical problem to be solved
The invention provides a formula and a preparation process of healthy coffee powder, aiming at the defects of the prior art, the formula and the preparation process of the healthy coffee powder are characterized in that natto extract is added, and the natto extract which is heat-proof and easy to degrade by gastric juice is processed by an embedding technology, so that the prepared coffee product is healthy and easy to absorb, and the problem that coffee mate in the traditional coffee contains trans-fatty acid and can cause various damages to human bodies is solved.
(II) technical scheme
In order to achieve the purpose of health and easy absorption, the invention provides the following technical scheme: the healthy coffee powder comprises the following raw materials in parts by weight: 5-50 parts of coffee powder, 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose and 10-30 parts of oligosaccharide.
Preferably, 5 parts of coffee powder, 10 parts of desensitized lactose-removed milk powder, 5 parts of natto extract, 2 parts of L-arabinose and 10 parts of oligosaccharide.
Preferably, 50 parts of coffee powder, 40 parts of desensitized lactose-removed milk powder, 30 parts of natto extract, 10 parts of L-arabinose and 30 parts of oligosaccharide.
Preferably 28 parts of coffee powder, 25 parts of desensitized lactose-removed milk powder, 17 parts of natto extract, 6 parts of L-arabinose and 20 parts of oligosaccharide.
Another technical problem to be solved by the present invention is to provide a process for preparing healthy coffee powder, comprising the following steps:
fully mixing 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose and 10-30 parts of oligosaccharide to prepare the coffee mate, and then mixing with 5-50 parts of coffee powder to obtain the instant coffee powder.
Preferably, the preparation of the desensitized delactosed milk powder comprises the following steps: heating lactose-removed milk to 65 ℃, adjusting the pH value to 6, adding papain, adding 1-5 g of milk per liter, reacting for 2-8 hours, adjusting the temperature to 50 ℃ after the papain reacts, adding flavourzyme, adding 0.3 g of milk per liter, reacting for 1-5 hours, adjusting the pH value to 6.3-6.8 after the reaction is finished, maintaining the temperature at 85 ℃ for 30 minutes, and performing spray drying after concentration to obtain the desensitized lactose-removed milk powder.
Preferably, the natto extract is prepared by the following steps: crushing soybeans, cooling to 30-37 ℃ after cooking, inoculating bacillus natto bacteria liquid, fermenting for 18-48 hours, adding 3-10 times of distilled water, homogenizing, centrifuging, removing insoluble substances, carrying out first filtration on supernatant, controlling the membrane pore size temperature to be 0.1 micron to obtain macromolecular filtrate and micromolecular filtrate, concentrating the micromolecular filtrate by using a filter membrane with the pore size of 2000 Dalton to obtain 500 parts by volume of 100-fold calcium chloride concentrate, adding 1 part of konjac glucomannan and 3.5 parts of sodium alginate into the concentrate, slowly pouring the concentrate into 200-fold 1000 parts of soybean oil after uniform dispersion, emulsifying and homogenizing, adding 0.1moL of calcium chloride, standing for 30min, centrifuging to obtain precipitate, cleaning, drying under normal pressure to obtain a natto extract D1, distilling the macromolecular filtrate at 35-50 ℃ under reduced pressure until the water content is below 60-70%, adding 95% ethanol with the water content of 2 times of volume to carry out precipitation, vacuum drying or freeze drying the precipitate at low temperature, and pulverizing to obtain natto extract D2.
Preferably, the ratio of the natto extract D1 to the natto extract D2 in the added natto extract is 1: 179-1: 200.
(III) advantageous effects
Compared with the prior art, the invention provides a formula and a preparation process of healthy coffee powder, and the formula and the preparation process have the following beneficial effects:
1. the natto extract is added and is subjected to fractionation processing to be natto extract D1 and natto extract D2, the natto extract D1 is rich in nattokinase, the nattokinase has the functions of dissolving thrombus and reducing blood pressure, but the nattokinase is poor in heat resistance and easy to inactivate, the nattokinase in the natto extract is subjected to heat-resistant treatment, the inactivation of the nattokinase in hot water brewing is avoided, meanwhile, the function of avoiding gastric juice degradation is also achieved, the natto extract D2 is rich in polyglutamic acid and replaces a coffee mate containing trans-fatty acid, the natto extract contains high molecular protein polyglutamic acid, the smooth and mellow taste of coffee can be increased, and the absorption of trace elements by a human body can also be increased;
2. the milk powder without lactose and allergen replaces common milk powder, xylo-oligosaccharide, fructo-oligosaccharide and L-arabinose replace commonly used cane sugar in the formula, the L-arabinose is an inhibitor of sucrase in a human body, can block the absorption of the human body to the cane sugar, avoids a plurality of health problems caused by the cane sugar, and the xylo-oligosaccharide and the fructo-oligosaccharide are prebiotics, can solve the problem of constipation and strengthen probiotic groups in intestinal tracts.
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 first embodiment is as follows:
the healthy coffee powder in the embodiment comprises the following raw materials in parts by weight: 5 parts of coffee powder, 10 parts of desensitized lactose-removed milk powder, 5 parts of natto extract, 2 parts of L-arabinose and 10 parts of oligosaccharide.
The preparation process for preparing the coffee powder by using the formula comprises the following steps:
fully mixing 10 parts of desensitized lactose-removed milk powder, 5 parts of natto extract, 2 parts of L-arabinose and 10 parts of oligosaccharide to prepare the coffee mate, and then mixing the coffee mate with 5 parts of coffee powder to obtain the instant coffee powder.
The oligosaccharide is xylooligosaccharide or fructooligosaccharide.
The preparation method of the desensitized lactose-removed milk powder comprises the following steps: heating lactose-removed milk to 65 ℃, adjusting the pH value to 6, adding papain, adding 1 g of papain per liter of milk, reacting for 2 hours according to the difference of enzyme activity, adjusting the temperature to 50 ℃ after the papain reacts, adding flavourzyme, adding 0.3 g of flavourzyme per liter of milk, keeping the enzyme amount of 5 units of protein per gram, reacting for 1 hour, adjusting the pH value to 6.3 after the reaction is finished, maintaining the temperature at 85 ℃ for 30 minutes, and performing spray drying after concentration to obtain the desensitized lactose-removed milk powder.
Meanwhile, the preparation of the natto extract comprises the following steps: crushing soybeans, cooling to 30 ℃ after cooking, inoculating bacillus natto bacterial liquid, fermenting for 18 hours, adding 3 times of distilled water, homogenizing, centrifuging, removing insoluble substances, carrying out first filtration on supernatant, controlling the membrane pore size temperature to be 0.1 micron to obtain macromolecular filtrate and micromolecular filtrate, concentrating the micromolecular filtrate by using a filter membrane with the pore size of 2000 daltons to obtain 100 parts of concentrated solution, adding 1 part of konjac glucomannan and 3.5 parts of sodium alginate into the concentrated solution, slowly pouring 200 parts of soybean oil after uniform dispersion, emulsifying and homogenizing, adding 0.1moL of calcium chloride, standing for 30 minutes, centrifuging to obtain precipitate, cleaning, drying at normal pressure to obtain natto extract D1, carrying out reduced pressure distillation on the macromolecular filtrate at 35 ℃ until the water content is below 60%, adding 2 times of 95% ethanol for precipitation, drying the precipitate at low temperature under vacuum or freeze drying, crushing to obtain natto extract D2, the ratio of natto extract D1 to natto extract D2 in the added natto extract is 1: 179.
example two:
the healthy coffee powder in the embodiment comprises the following raw materials in parts by weight: 50 parts of coffee powder, 40 parts of desensitized lactose-removed milk powder, 30 parts of natto extract, 10 parts of L-arabinose and 30 parts of oligosaccharide.
The preparation process for preparing the coffee powder by using the formula comprises the following steps:
fully mixing 40 parts of desensitized and delactosed milk powder, 30 parts of natto extract, 10 parts of L-arabinose and 30 parts of oligosaccharide to prepare the coffee mate, and then mixing the coffee mate with 50 parts of coffee powder to obtain the instant coffee powder.
The oligosaccharide is xylooligosaccharide or fructooligosaccharide.
The preparation method of the desensitized lactose-removed milk powder comprises the following steps: heating lactose-removed milk to 65 ℃, adjusting the pH value to 6, adding papain, adding 5 g of papain per liter of milk, reacting for 8 hours according to the difference of enzyme activity, adjusting the temperature to 50 ℃ after the papain reacts, adding flavourzyme, adding 0.3 g of flavourzyme per liter of milk, keeping the enzyme amount of 20 units of protein per gram, reacting for 5 hours, adjusting the pH value to 6.8 after the reaction is finished, maintaining the temperature at 85 ℃ for 30 minutes, and performing spray drying after concentration to obtain the desensitized lactose-removed milk powder.
Meanwhile, the preparation of the natto extract comprises the following steps: crushing soybeans, cooling to 37 ℃ after cooking, inoculating bacillus natto bacteria liquid, fermenting for 48 hours, adding 10 times of distilled water, homogenizing, centrifuging, removing insoluble substances, filtering supernatant for the first time, controlling the membrane pore size temperature to be 0.1 micron to obtain macromolecular filtrate and micromolecular filtrate, concentrating the micromolecular filtrate by using a filter membrane with the pore size of 2000 daltons to obtain 500 parts of concentrated solution, adding 1 part of konjac glucomannan and 3.5 parts of sodium alginate into the concentrated solution, dispersing uniformly, slowly pouring the mixture into 1000 parts of soybean oil for emulsification and homogenization, adding 0.1moL of calcium chloride, standing for 30min, centrifuging to obtain precipitate, cleaning, drying under normal pressure to obtain natto extract D1, distilling the macromolecular filtrate at 50 ℃ under reduced pressure to the water content of below 70%, adding 2 times of 95% ethanol for precipitation, drying the precipitate under vacuum low temperature or freeze drying, pulverizing to obtain semen Sojae Preparatum extract D2, wherein the ratio of semen Sojae Preparatum extract D1 to semen Sojae Preparatum extract D2 in the added semen Sojae Preparatum extract is 1: 200.
example three:
the healthy coffee powder in the embodiment comprises the following raw materials in parts by weight: 28 parts of coffee powder, 25 parts of desensitized lactose-removed milk powder, 17 parts of natto extract, 6 parts of L-arabinose and 20 parts of oligosaccharide.
The oligosaccharide is xylooligosaccharide or fructooligosaccharide.
The preparation process for preparing the coffee powder by using the formula comprises the following steps:
25 parts of desensitized lactose-removed milk powder, 17 parts of natto extract, 6 parts of L-arabinose and 20 parts of oligosaccharide are fully mixed to prepare the coffee mate, and then the coffee mate is mixed with 28 parts of coffee powder to obtain the instant coffee powder.
The preparation method of the desensitized lactose-removed milk powder comprises the following steps: heating lactose-removed milk to 65 ℃, adjusting the pH value to 6, adding papain, adding 3 g of papain per liter of milk, reacting for 5 hours according to the difference of enzyme activity, adjusting the temperature to 50 ℃ after the papain reacts, adding flavourzyme, adding 0.3 g of flavourzyme per liter of milk, keeping the enzyme amount of 12 units of protein per gram, reacting for 3 hours, adjusting the pH value to 6.5 after the reaction is finished, maintaining the temperature at 85 ℃ for 30 minutes, and performing spray drying after concentration to obtain the desensitized lactose-removed milk powder.
Meanwhile, the preparation of the natto extract comprises the following steps: crushing soybeans, cooling to 33 ℃ after cooking, inoculating bacillus natto bacterial liquid, fermenting for 33 hours, adding 6 times of distilled water, homogenizing, centrifuging, removing insoluble substances, filtering supernatant for the first time, controlling the membrane pore size temperature to be 0.1 micron to obtain macromolecular filtrate and micromolecular filtrate, concentrating the micromolecular filtrate by using a filter membrane with the pore size of 2000 daltons to obtain 300 parts of concentrated solution, adding 1 part of konjac glucomannan and 3.5 parts of sodium alginate into the concentrated solution, dispersing uniformly, slowly pouring the mixture into 600 parts of soybean oil, emulsifying and homogenizing, adding 0.1moL of calcium chloride, standing for 30min, centrifuging to obtain precipitate, cleaning, and drying at normal pressure to obtain a natto extract D1; distilling the macromolecular filtrate at 42 deg.C under reduced pressure until the water content is below 65%, adding 2 times volume of 95% ethanol for precipitation, vacuum drying or freeze drying the precipitate at low temperature, and pulverizing to obtain natto extract D2, wherein the ratio of natto extract D1 to natto extract D2 in the added natto extract is 1: 190.
the invention has the beneficial effects that:
1. the natto extract is added and is subjected to fractionation processing to be natto extract D1 and natto extract D2, the natto extract D1 is rich in nattokinase, the nattokinase has the functions of dissolving thrombus and reducing blood pressure, but the nattokinase is poor in heat resistance and easy to inactivate, the nattokinase in the natto extract is subjected to heat-resistant treatment, the inactivation of the nattokinase in hot water brewing is avoided, meanwhile, the function of avoiding gastric juice degradation is also achieved, the natto extract D2 is rich in polyglutamic acid and replaces a coffee mate containing trans-fatty acid, the natto extract contains high molecular protein polyglutamic acid, the smooth and mellow taste of coffee can be increased, and the absorption of trace elements by a human body can also be increased;
2. the milk powder without lactose and allergen replaces common milk powder, xylo-oligosaccharide, fructo-oligosaccharide and L-arabinose replace commonly used cane sugar in the formula, the L-arabinose is an inhibitor of sucrase in a human body, can block the absorption of the human body to the cane sugar, avoids a plurality of health problems caused by the cane sugar, and the xylo-oligosaccharide and the fructo-oligosaccharide are prebiotics, can solve the problem of constipation and strengthen probiotic groups in intestinal tracts.
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 (8)
1. The healthy coffee powder is characterized by comprising the following raw materials in parts by weight: 5-50 parts of coffee powder, 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose and 10-30 parts of oligosaccharide.
2. The healthy coffee powder according to claim 1, comprising the following raw materials in parts by weight: 5 parts of coffee powder, 10 parts of desensitized lactose-removed milk powder, 5 parts of natto extract, 2 parts of L-arabinose and 10 parts of oligosaccharide.
3. The healthy coffee powder according to claim 1, comprising the following raw materials in parts by weight: 50 parts of coffee powder, 40 parts of desensitized lactose-removed milk powder, 30 parts of natto extract, 10 parts of L-arabinose and 30 parts of oligosaccharide.
4. The healthy coffee powder according to claim 1, comprising the following raw materials in parts by weight: 28 parts of coffee powder, 25 parts of desensitized lactose-removed milk powder, 17 parts of natto extract, 6 parts of L-arabinose and 20 parts of oligosaccharide.
5. The making process of the healthy coffee powder is characterized by comprising the following steps of:
fully mixing 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose and 10-30 parts of oligosaccharide to prepare the coffee mate, and then mixing with 5-50 parts of coffee powder to obtain the instant coffee powder.
6. A process for preparing a healthy coffee powder according to claim 5, wherein the preparation of desensitized delactosed milk powder comprises the following steps: heating lactose-removed milk to 65 ℃, adjusting the pH value to 6, adding papain, adding 1-5 g of milk per liter, reacting for 2-8 hours, adjusting the temperature to 50 ℃ after the papain reacts, adding flavourzyme, adding 0.3 g of milk per liter, reacting for 1-5 hours, adjusting the pH value to 6.3-6.8 after the reaction is finished, maintaining the temperature at 85 ℃ for 30 minutes, and performing spray drying after concentration to obtain the desensitized lactose-removed milk powder.
7. The process for preparing a healthy coffee powder according to claim 5, wherein the natto extract is prepared by the steps of: crushing soybeans, cooling to 30-37 ℃ after cooking, inoculating bacillus natto bacteria liquid, fermenting for 18-48 hours, adding 3-10 times of distilled water, homogenizing, centrifuging, removing insoluble substances, carrying out first filtration on supernatant, controlling the membrane pore size temperature to be 0.1 micron to obtain macromolecular filtrate and micromolecular filtrate, concentrating the micromolecular filtrate by using a filter membrane with the pore size of 2000 Dalton to obtain 500 parts by volume of concentrated solution, adding 1 part of konjac glucomannan and 3.5 parts of sodium alginate into the concentrated solution, slowly pouring the concentrated solution into 1000 parts of 200-inch soybean oil for emulsification and homogenization after uniform dispersion, adding 0.1moL of calcium chloride, standing for 30 minutes, centrifuging to obtain precipitate, cleaning, drying at normal pressure to obtain natto extract D1, carrying out reduced pressure distillation on the macromolecular filtrate at 35-50 ℃ until the water content is below 60-70%, adding 95% ethanol with the volume of 2 times to carry out precipitation, vacuum drying or freeze drying the precipitate at low temperature, and pulverizing to obtain natto extract D2.
8. The process for preparing a healthy coffee powder according to claim 7, wherein the ratio of natto extract D1 to natto extract D2 in the added natto extract is 1: 179-1: 200.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111119973.3A CN113796442A (en) | 2021-09-24 | 2021-09-24 | Formula and preparation process of healthy coffee powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111119973.3A CN113796442A (en) | 2021-09-24 | 2021-09-24 | Formula and preparation process of healthy coffee powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113796442A true CN113796442A (en) | 2021-12-17 |
Family
ID=78940188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111119973.3A Pending CN113796442A (en) | 2021-09-24 | 2021-09-24 | Formula and preparation process of healthy coffee powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113796442A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06311849A (en) * | 1993-04-28 | 1994-11-08 | Toshiyuki Ota | Healthy beverage |
| CN1273274A (en) * | 2000-05-22 | 2000-11-15 | 北京市孚曼生物技术研究所 | Process for preparing natto kinase and its application |
| CN1943411A (en) * | 2006-10-26 | 2007-04-11 | 中国农业科学院油料作物研究所 | High efficiency continuously producing method for natto functional active components |
| JP2007189946A (en) * | 2006-01-19 | 2007-08-02 | Ajinomoto Co Inc | Method for reinforcing richness and/or thick feeling of beverage containing milk raw material and polyphenol |
| CN102370027A (en) * | 2011-10-14 | 2012-03-14 | 大连创达技术交易市场有限公司 | Healthy instant coffee |
| CN102613296A (en) * | 2012-03-05 | 2012-08-01 | 苏州先阔生物科技有限公司 | Milky tea with function of reducing blood sugar and blood fat |
| CN105087539A (en) * | 2015-09-18 | 2015-11-25 | 黑龙江省科学院微生物研究所 | Preparation method of nattokinase microcapsule |
| CN107212143A (en) * | 2017-05-15 | 2017-09-29 | 洛阳师范学院 | A kind of natto instant coffee and preparation method thereof |
| CN113080261A (en) * | 2021-04-29 | 2021-07-09 | 高培（广州）乳业有限公司 | Hypoallergenic cow milk hydrolyzed protein infant food and preparation method thereof |
| CN113278058A (en) * | 2021-05-24 | 2021-08-20 | 北京工商大学 | Cow milk beta-lactoglobulin T cell immune tolerance hydrolysate and preparation method and application thereof |
-
2021
- 2021-09-24 CN CN202111119973.3A patent/CN113796442A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06311849A (en) * | 1993-04-28 | 1994-11-08 | Toshiyuki Ota | Healthy beverage |
| CN1273274A (en) * | 2000-05-22 | 2000-11-15 | 北京市孚曼生物技术研究所 | Process for preparing natto kinase and its application |
| JP2007189946A (en) * | 2006-01-19 | 2007-08-02 | Ajinomoto Co Inc | Method for reinforcing richness and/or thick feeling of beverage containing milk raw material and polyphenol |
| CN1943411A (en) * | 2006-10-26 | 2007-04-11 | 中国农业科学院油料作物研究所 | High efficiency continuously producing method for natto functional active components |
| CN102370027A (en) * | 2011-10-14 | 2012-03-14 | 大连创达技术交易市场有限公司 | Healthy instant coffee |
| CN102613296A (en) * | 2012-03-05 | 2012-08-01 | 苏州先阔生物科技有限公司 | Milky tea with function of reducing blood sugar and blood fat |
| CN105087539A (en) * | 2015-09-18 | 2015-11-25 | 黑龙江省科学院微生物研究所 | Preparation method of nattokinase microcapsule |
| CN107212143A (en) * | 2017-05-15 | 2017-09-29 | 洛阳师范学院 | A kind of natto instant coffee and preparation method thereof |
| CN113080261A (en) * | 2021-04-29 | 2021-07-09 | 高培（广州）乳业有限公司 | Hypoallergenic cow milk hydrolyzed protein infant food and preparation method thereof |
| CN113278058A (en) * | 2021-05-24 | 2021-08-20 | 北京工商大学 | Cow milk beta-lactoglobulin T cell immune tolerance hydrolysate and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1237914C (en) | Prepn. method of rice milk beverage | |
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN102048167B (en) | Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage | |
| CN101138371A (en) | Husked rice tea beverage and preparation method thereof | |
| CN104673594B (en) | A kind of production method of Folium hydrangeae strigosae wine | |
| CN111406864A (en) | Passion fruit collagen peptide solid beverage and preparation method thereof | |
| GB2589967A (en) | Chinese yellow rice wine containing ingredients of mulberry leaves (morus alba L.) and silkworm pupae (bombyx mori) and production method thereof | |
| CN104509631A (en) | All-coffee-peptide nutrition and preparation method thereof | |
| CN108719941A (en) | The method to be made soy sauce using olive fruit juice | |
| CN113796443A (en) | Formula and preparation process of coffee decoction pieces | |
| CN1273783A (en) | Process for preparing active peptide of soybean protein | |
| CN107201300A (en) | A kind of Chinese chestnut red date fruit vinegar and preparation method thereof | |
| CN109053849B (en) | Comprehensive utilization method of dogwood | |
| CN113796442A (en) | Formula and preparation process of healthy coffee powder | |
| CN104170970A (en) | Mulberry leaf yogurt and preparation method thereof | |
| CN110214949A (en) | The extracting method of malt extract with flavouring and high nutritive value | |
| CN113812551A (en) | Corn peptide solid beverage and preparation method thereof | |
| CN105925456A (en) | Lotus tea vinegar beverage and preparation method thereof | |
| CN111820353A (en) | Black rice and coconut milk beverage without residue removal and preparation method thereof | |
| CN110846198A (en) | Apple vinegar without pigment and preparation method thereof | |
| CN111213766A (en) | Herbal tea beverage containing compound fermented juice and preparation method thereof | |
| CN111334399A (en) | Black wine and preparation method thereof | |
| CN109770142A (en) | A kind of China's garlic beans beverage and preparation method thereof | |
| CN109938133A (en) | A kind of beautiful millettia root green tea beverage and preparation method thereof | |
| CN109161467A (en) | The preparation method of holy girl's fruit vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211217 |
|
| RJ01 | Rejection of invention patent application after publication |