CN113796443A - Formula and preparation process of coffee decoction pieces - Google Patents
Formula and preparation process of coffee decoction pieces Download PDFInfo
- Publication number
- CN113796443A CN113796443A CN202111120616.9A CN202111120616A CN113796443A CN 113796443 A CN113796443 A CN 113796443A CN 202111120616 A CN202111120616 A CN 202111120616A CN 113796443 A CN113796443 A CN 113796443A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- coffee
- oligosaccharide
- effervescent
- 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
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title claims description 22
- 238000009472 formulation Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 78
- 235000013557 nattō Nutrition 0.000 claims abstract description 59
- 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
- 239000007911 effervescent powder Substances 0.000 claims abstract description 45
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 44
- 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 23
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 23
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 23
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical group OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 12
- 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 claims abstract description 12
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 12
- 235000021539 instant coffee Nutrition 0.000 claims abstract description 12
- 239000002253 acid Substances 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 21
- 239000000706 filtrate Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 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
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 108010007119 flavourzyme Proteins 0.000 claims description 8
- 238000001035 drying Methods 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
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 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
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 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
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 4
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 9
- 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 abstract description 9
- 229960004793 sucrose Drugs 0.000 abstract description 9
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 101710184309 Probable sucrose-6-phosphate hydrolase Proteins 0.000 abstract description 3
- 102400000472 Sucrase Human genes 0.000 abstract description 3
- 101710112652 Sucrose-6-phosphate hydrolase Proteins 0.000 abstract description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 3
- 230000005802 health problem Effects 0.000 abstract description 3
- 239000003112 inhibitor Substances 0.000 abstract description 3
- 235000011073 invertase Nutrition 0.000 abstract description 3
- 235000013406 prebiotics Nutrition 0.000 abstract description 3
- 239000006041 probiotic Substances 0.000 abstract description 3
- 230000000529 probiotic effect Effects 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- 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 abstract description 2
- 239000013566 allergen Substances 0.000 abstract description 2
- 239000008101 lactose Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 229940086319 nattokinase Drugs 0.000 description 6
- 108010073682 nattokinase Proteins 0.000 description 6
- 239000000194 fatty acid Substances 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108010020346 Polyglutamic Acid Proteins 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 229920002643 polyglutamic acid Polymers 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- 210000004051 gastric juice Anatomy 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 description 3
- 235000019640 taste Nutrition 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
- 102000001253 Protein Kinase Human genes 0.000 description 2
- 208000007536 Thrombosis Diseases 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
- 230000036772 blood pressure Effects 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
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 235000020190 lactose-free milk Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 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
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 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
- 230000008569 process Effects 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
-
- 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
- A23F5/12—Agglomerating, flaking or tabletting
- A23F5/125—Tablets or other similar solid forms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of coffee decoction pieces, and discloses a coffee decoction piece which comprises the following raw materials in parts by weight: 5-50 parts of coffee powder, 15-60 parts of effervescent 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, wherein the effervescent powder comprises an effervescent powder acid agent and an effervescent powder alkali agent in a ratio of 3:1, the coffee powder is instant coffee powder, and the oligosaccharide is xylo-oligosaccharide or fructo-oligosaccharide. 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.
Description
Technical Field
The invention relates to the technical field of coffee decoction pieces, in particular to a formula and a preparation process of coffee decoction pieces.
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 drink slice can also cause discomfort to 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 not only can cause obesity and fatty liver, but also can cause dark yellow skin and aging, and the development of healthy coffee products has important significance, so that the formula and the preparation process of the coffee drink slice are provided to solve the problems.
Disclosure of Invention
Technical problem to be solved
The formula and the preparation process of the coffee decoction pieces are characterized in that the natto extract is added, the natto extract which is thermolabile and easy to degrade by gastric juice is processed by an embedding technology, 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 hazards to a human body is solved.
(II) technical scheme
In order to achieve the purpose of health and easy absorption, the invention provides the following technical scheme: the coffee decoction pieces comprise the following raw materials in parts by weight: 5-50 parts of coffee powder, 15-60 parts of effervescent 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, 15 parts of effervescent 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, 60 parts of effervescent 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, 38 parts of effervescent powder, 25 parts of desensitized lactose-removed milk powder, 17 parts of natto extract, 6 parts of L-arabinose and 20 parts of oligosaccharide.
Preferably, the effervescent powder comprises an effervescent powder acid agent and an effervescent powder alkali agent, the ratio of the effervescent powder acid agent to the effervescent powder alkali agent is 3:1, the coffee powder is instant coffee powder, and the oligosaccharide is xylo-oligosaccharide or fructo-oligosaccharide.
Another technical problem to be solved by the present invention is to provide a process for preparing coffee tablets, comprising the following steps:
s1, dividing 5-50 parts of instant coffee powder into A part and B part, wherein the proportion of A to B is 1:1, and mixing the coffee powder of the A part with an effervescent souring agent to obtain a mixture C1;
s2, mixing the coffee powder of the part B in the step S1 with an effervescent powder alkaline agent to obtain a mixture C2;
s3, fully mixing the mixture C1 and the mixture C2 prepared in the above steps with 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose powder and 10-30 parts of oligosaccharide, and tabletting to obtain the healthy coffee tablet.
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 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.
Preferably, the ratio of the natto extract D1 to the natto extract D2 in the added natto extract is 1: 50-1:300.
(III) advantageous effects
Compared with the prior art, the invention provides a formula and a preparation process of coffee decoction pieces, and the formula and the preparation process have the following beneficial effects:
1. the formula and the preparation process of the coffee decoction piece are characterized in that natto extract is added and is subjected to fractionation processing to obtain natto extract D1 and natto extract D2, natto extract D1 is rich in natto kinase, natto kinase has the functions of dissolving thrombus and reducing blood pressure, but the natto kinase is poor in heat resistance and easy to survive, after the natto extract D2 is embedded, the heat resistance is enhanced, and the natto extract D3526 can resist the degradation of gastric juice, is rich in polyglutamic acid and replaces a coffee mate containing trans-fatty acid, and the natto extract contains high molecular protein polyglutamic acid, can increase the smooth and mellow taste of coffee and can increase the absorption of trace elements by a human body;
2. according to the formula and the preparation process of the coffee decoction pieces, the common milk powder is replaced by the lactose-removed and allergen-removed milk powder, commonly used cane sugar is replaced by xylo-oligosaccharide, fructo-oligosaccharide and L-arabinose in the formula, the L-arabinose is an inhibitor of sucrase in a human body, the absorption of the human body to the cane sugar can be blocked, a plurality of health problems caused by the cane sugar are avoided, the xylo-oligosaccharide and the fructo-oligosaccharide are both prebiotics, the constipation problem can be solved, and the probiotic groups in intestinal tracts can be strengthened.
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 coffee decoction piece in the embodiment comprises the following raw materials in parts by weight: 5 parts of coffee powder, 15 parts of effervescent powder, 10 parts of desensitized lactose-removed milk powder, 5 parts of natto extract, 2 parts of L-arabinose and 10 parts of oligosaccharide.
Wherein the effervescent powder comprises an effervescent powder acid agent and an effervescent powder alkali agent, the ratio of the effervescent powder acid agent to the effervescent powder alkali agent is 3:1, the coffee powder is instant coffee powder, and the oligosaccharide is xylo-oligosaccharide or fructo-oligosaccharide.
The effervescent souring agent may be citric acid or malic acid, but is not limited thereto, and may be any conventional effervescent souring agent having the same effect as that known to the public in the art, and the effervescent base agent may be sodium carbonate or sodium bicarbonate, but is not limited thereto, and may be any conventional effervescent souring agent having the same effect as that known to the public in the art.
The preparation process for preparing the coffee decoction pieces by using the formula comprises the following steps:
s1, dividing 5 parts of instant coffee powder into A part and B part, wherein the proportion of A to B is 1:1, and mixing the coffee powder of the A part with an effervescent souring agent to obtain a mixture C1;
s2, mixing the coffee powder of the part B in the step S1 with an effervescent powder alkaline agent to obtain a mixture C2;
s3, fully mixing the mixture C1 and the mixture C2 prepared in the step with 10 parts of desensitized lactose-free milk powder, 5 parts of natto extract, 2 parts of L-arabinose powder and 10 parts of oligosaccharide, and tabletting to obtain the healthy coffee tablet.
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 bacteria 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, dispersing uniformly, slowly pouring 200 parts of soybean oil for emulsification and homogenization, 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: 50.
example two:
the coffee decoction piece in the embodiment comprises the following raw materials in parts by weight: 50 parts of coffee powder, 60 parts of effervescent powder, 40 parts of desensitized lactose-removed milk powder, 30 parts of natto extract, 10 parts of L-arabinose and 30 parts of oligosaccharide.
Wherein the effervescent powder comprises an effervescent powder acid agent and an effervescent powder alkali agent, the ratio of the effervescent powder acid agent to the effervescent powder alkali agent is 3:1, the coffee powder is instant coffee powder, and the oligosaccharide is xylo-oligosaccharide or fructo-oligosaccharide.
The effervescent souring agent may be citric acid or malic acid, but is not limited thereto, and may be any conventional effervescent souring agent having the same effect as that known to the public in the art, and the effervescent base agent may be sodium carbonate or sodium bicarbonate, but is not limited thereto, and may be any conventional effervescent souring agent having the same effect as that known to the public in the art.
The preparation process for preparing the coffee decoction pieces by using the formula comprises the following steps:
s1, dividing 50 parts of instant coffee powder into A and B parts, wherein the proportion of A to B is 1:1, and mixing the coffee powder of the A part with an effervescent souring agent to obtain a mixture C1;
s2, mixing the coffee powder of the part B in the step S1 with an effervescent powder alkaline agent to obtain a mixture C2;
s3, fully mixing the mixture C1 and the mixture C2 prepared in the step with 40 parts of desensitized delactosed milk powder, 30 parts of natto extract, 10 parts of L-arabinose powder and 30 parts of oligosaccharide, and tabletting to obtain the healthy coffee tablet.
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 bacterial liquid, fermenting for 48 hours, adding 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 micrometer 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 30 minutes, centrifuging to obtain precipitate, cleaning, and drying at normal pressure to obtain a natto extract D1; distilling the macromolecular filtrate at 50 deg.C under reduced pressure until the water content is below 70%, adding 2 times volume of 95% ethanol for precipitation, vacuum drying or freeze drying the precipitate at low temperature, and 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: 300.
Example three:
the coffee decoction piece in the embodiment comprises the following raw materials in parts by weight: 28 parts of coffee powder, 38 parts of effervescent powder, 25 parts of desensitized lactose-removed milk powder, 17 parts of natto extract, 6 parts of L-arabinose and 20 parts of oligosaccharide.
Wherein the effervescent powder comprises an effervescent powder acid agent and an effervescent powder alkali agent, the ratio of the effervescent powder acid agent to the effervescent powder alkali agent is 3:1, the coffee powder is instant coffee powder, and the oligosaccharide is xylo-oligosaccharide or fructo-oligosaccharide.
The effervescent souring agent may be citric acid or malic acid, but is not limited thereto, and may be any conventional effervescent souring agent having the same effect as that known to the public in the art, and the effervescent base agent may be sodium carbonate or sodium bicarbonate, but is not limited thereto, and may be any conventional effervescent souring agent having the same effect as that known to the public in the art.
The preparation process for preparing the coffee decoction pieces by using the formula comprises the following steps:
s1, dividing 28 parts of instant coffee powder into A part and B part, wherein the proportion of A to B is 1:1, and mixing the coffee powder of the A part with an effervescent souring agent to obtain a mixture C1;
s2, mixing the coffee powder of the part B in the step S1 with an effervescent powder alkaline agent to obtain a mixture C2;
s3, fully mixing the mixture C1 and the mixture C2 prepared in the step with 25 parts of desensitized lactose-free milk powder, 17 parts of natto extract, 6 parts of L-arabinose powder and 20 parts of oligosaccharide, and tabletting to obtain the healthy coffee tablet.
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, slowly pouring the concentrated solution into 600 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, and drying at normal pressure to obtain a natto extract D1; distilling the macromolecular filtrate at 42 ℃ under reduced pressure until the water content is below 65%, adding 95% ethanol with 2 times of volume 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: 175.
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 natto kinase, the natto kinase has the functions of dissolving thrombus and reducing blood pressure, but the natto kinase is poor in heat resistance and easy to activate, after being embedded, the natto extract D2 is enhanced in heat resistance and can resist the degradation of gastric juice, the natto extract D2 is rich in polyglutamic acid and replaces coffee mate containing trans-fatty acid, the natto extract contains high molecular protein polyglutamic acid, the smooth and thick taste of coffee can be increased, and the absorption of trace elements by a human body can 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 (9)
1. The coffee decoction piece is characterized by comprising the following raw materials in parts by weight: 5-50 parts of coffee powder, 15-60 parts of effervescent 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 coffee decoction piece as claimed in claim 1, which comprises the following raw materials in parts by weight: 5 parts of coffee powder, 15 parts of effervescent 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 coffee decoction piece as claimed in claim 1, which comprises the following raw materials in parts by weight: 50 parts of coffee powder, 60 parts of effervescent 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 coffee decoction piece as claimed in claim 1, which comprises the following raw materials in parts by weight: 28 parts of coffee powder, 38 parts of effervescent 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 coffee decoction piece according to any one of claims 1 to 4, wherein the effervescent powder comprises an effervescent powder acid agent and an effervescent powder alkali agent, the ratio of the effervescent powder acid agent to the effervescent powder alkali agent is 3:1, the coffee powder is instant coffee powder, and the oligosaccharide is xylo-oligosaccharide or fructo-oligosaccharide.
6. The preparation process of the coffee decoction pieces is characterized by comprising the following steps of:
s1, dividing 5-50 parts of instant coffee powder into A part and B part, wherein the proportion of A to B is 1:1, and mixing the coffee powder of the A part with an effervescent souring agent to obtain a mixture C1;
s2, mixing the coffee powder of the part B in the step S1 with an effervescent powder alkaline agent to obtain a mixture C2;
s3, fully mixing the mixture C1 and the mixture C2 prepared in the above steps with 10-40 parts of desensitized lactose-removed milk powder, 5-30 parts of natto extract, 2-10 parts of L-arabinose powder and 10-30 parts of oligosaccharide, and tabletting to obtain the healthy coffee tablet.
7. The process for preparing coffee tablets as claimed in claim 6, 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.
8. The process for preparing coffee tablets as claimed in claim 6, wherein the preparation of natto extract comprises 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 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.
9. The process for preparing coffee tablets as claimed in claim 8, wherein the ratio of natto extract D1 to natto extract D2 in the added natto extract is 1: 50-1:300.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111120616.9A CN113796443A (en) | 2021-09-24 | 2021-09-24 | Formula and preparation process of coffee decoction pieces |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111120616.9A CN113796443A (en) | 2021-09-24 | 2021-09-24 | Formula and preparation process of coffee decoction pieces |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113796443A true CN113796443A (en) | 2021-12-17 |
Family
ID=78940259
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111120616.9A Pending CN113796443A (en) | 2021-09-24 | 2021-09-24 | Formula and preparation process of coffee decoction pieces |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113796443A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009562A (en) * | 2021-11-29 | 2022-02-08 | 海南一哟食品有限公司 | Coffee containing natron and preparation method of coffee |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06311849A (en) * | 1993-04-28 | 1994-11-08 | Toshiyuki Ota | Healthy beverage |
| 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 |
| 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 |
| CN109463507A (en) * | 2018-11-20 | 2019-03-15 | 谷震源 | Coffee infusion and preparation method thereof |
| US20190364922A1 (en) * | 2018-06-04 | 2019-12-05 | Azeema Latiff | Effervescent coffee beverage |
| CN111034836A (en) * | 2019-12-19 | 2020-04-21 | 博凯药业有限公司 | Coffee effervescent and preparation method thereof |
| CN112868860A (en) * | 2019-11-29 | 2021-06-01 | 上海纽匹网络科技有限公司 | Formula and using method of effervescent coffee |
| 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 CN202111120616.9A patent/CN113796443A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06311849A (en) * | 1993-04-28 | 1994-11-08 | Toshiyuki Ota | Healthy beverage |
| 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 |
| 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 |
| US20190364922A1 (en) * | 2018-06-04 | 2019-12-05 | Azeema Latiff | Effervescent coffee beverage |
| CN109463507A (en) * | 2018-11-20 | 2019-03-15 | 谷震源 | Coffee infusion and preparation method thereof |
| CN112868860A (en) * | 2019-11-29 | 2021-06-01 | 上海纽匹网络科技有限公司 | Formula and using method of effervescent coffee |
| CN111034836A (en) * | 2019-12-19 | 2020-04-21 | 博凯药业有限公司 | Coffee effervescent 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009562A (en) * | 2021-11-29 | 2022-02-08 | 海南一哟食品有限公司 | Coffee containing natron and preparation method of coffee |
| CN114009562B (en) * | 2021-11-29 | 2023-10-27 | 海南一哟食品有限公司 | Latte coffee and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1237914C (en) | Prepn. method of rice milk beverage | |
| EP2022343B1 (en) | Guava leaf extract powder and method for production thereof | |
| CN100536671C (en) | Preparation process and application of instant Pu'er tea granule | |
| CN102048167B (en) | Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage | |
| CN101138371B (en) | Husked rice tea beverage and preparation method thereof | |
| CN106174171A (en) | A kind of red Fructus Lycii buccal tablet and preparation method thereof | |
| CN111406864A (en) | Passion fruit collagen peptide solid beverage and preparation method thereof | |
| CN106578077A (en) | Milk tea containing kelp dietary fibers 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 | |
| CN113796443A (en) | Formula and preparation process of coffee decoction pieces | |
| KR19980025788A (en) | Lactic acid bacteria fermented products containing herbal extracts and preparation method thereof | |
| CN1101471C (en) | Process for preparing active peptide of soybean protein | |
| CN105861240A (en) | Low-alcohol flos rosae rugosae sweet wine beverage and method for producing same by aid of fermentation processes | |
| CN109053849B (en) | Comprehensive utilization method of dogwood | |
| CN101703218A (en) | Health protection beverage and making technology thereof | |
| KR101834638B1 (en) | The method of functional korea traditional cracker using the jujube | |
| JPH02154673A (en) | Production of beverage containing water-soluble dietary fiber | |
| CN104170970A (en) | Mulberry leaf yogurt and preparation method thereof | |
| CN105558644A (en) | Dateplum persimmon and pomegranate rind composite health beverage and preparation method thereof | |
| KR20040087172A (en) | A functional beverage of pear and its manufacturing method | |
| CN113796442A (en) | Formula and preparation process of healthy coffee powder | |
| CN105876557A (en) | Radix Puerariae liver protecting beverage and preparation method thereof | |
| CN111671029A (en) | Solid beverage formula containing ginseng, rose and wolfberry fruit and having health care function | |
| CN109938133A (en) | A kind of beautiful millettia root green tea beverage and preparation method thereof | |
| CN104381791B (en) | A kind of instant abalone raspberry particle electuary and preparation method thereof |
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 |