CN113966777B - Low-sugar weight-losing coffee and preparation method thereof - Google Patents

Abstract

The invention relates to the field of coffee preparation, and discloses low-sugar weight-losing coffee and a preparation method thereof, wherein the low-sugar weight-losing coffee comprises the following components in percentage by weight: 3-6% of coffee powder, 6-9% of vegetable fat powder, 2-5% of milk powder, 0.2-1% of semen cassiae extract, 0.2-1% of white kidney bean extract, 0.2-2% of ferment powder, 0.6-1.6% of licorice polysaccharide iron, 0.5-1.5% of inulin and the balance of water.

Description

Low-sugar weight-losing coffee and preparation method thereof

Technical Field

The invention relates to the field of coffee preparation, in particular to low-sugar weight-losing coffee and a preparation method thereof.

Background

Today, with increasingly abundant material life, people pay attention to physical health and life quality besides pursuing enjoyment of the material, from the aspects of diet, the consumption concept of consumers is changed from good to bad, and the consumers can consider whether the food is beneficial to health or not to cause obesity when selecting the food, so that strict management of the people on the stature of the people is led out, people who are too obese want to lose weight from the aspects of exercise and diet, and many traditional foods such as instant coffee and the like are not suitable for the fat-reducing people to eat due to high sugar, high heat and the like in the fat-reducing process, so that the fat-reducing people have a plurality of diet contraindications during the fat-reducing period.

At present, in order to make coffee become a part of healthy diet and make the coffee have the effect of losing weight, some plant extract components are generally added into coffee components so as to achieve the purpose of losing weight, but in the existing coffee, the whole taste of the coffee is easily affected by the additional plant extract components, and the stability of the coffee beverage prepared by the components is poor.

Disclosure of Invention

Therefore, it is necessary to provide a low-sugar weight-losing coffee, which solves the problems that the taste is easily affected and the stability of the beverage is affected by adding functional components in the existing coffee.

The invention provides a low-sugar weight-losing coffee for achieving the purpose, which comprises the following components in percentage by weight: 3-6% of coffee powder, 6-9% of vegetable fat powder, 2-5% of milk powder, 0.2-1% of semen cassiae extract, 0.2-1% of white kidney bean extract, 0.2-2% of ferment powder, 0.6-1.6% of liquorice polysaccharide iron, 0.5-1.5% of inulin and the balance of water.

Further, the preparation process of the glycyrrhiza polysaccharide iron comprises the following steps:

(1) Adding the licorice polysaccharide into a trisodium citrate solution, and stirring and dissolving to obtain a licorice polysaccharide solution;

(2) Under the condition of heating and stirring in water bath, feCl is sequentially dropped into the glycyrrhiza polysaccharide solution ₃ When the reddish brown precipitate generated by the reaction solution is not dissolved, stopping dripping the NaOH solution, and continuing to react for 0.5-1.5h;

(3) After the reaction is finished, cooling the reaction liquid to room temperature, centrifuging the reaction liquid, and collecting upper layer centrifugate;

(4) Adding 2-5 times of absolute ethyl alcohol into the centrifugate to precipitate, and then centrifugating, washing and drying to obtain the glycyrrhiza polysaccharide iron.

Further, the concentration of the trisodium citrate solution is 1-2% w/v.

Further, feCl ₃ The addition amount of (C) is 5-25mmol/ml.

Further, the temperature of the step (2) is 50-90 ℃.

Further, the iron content of the glycyrrhiza polysaccharide iron is 10.21-15.12%.

Further, the composition comprises the following components in percentage by weight: 4% of coffee powder, 8% of vegetable fat powder, 3% of milk powder, 0.5% of semen cassiae extract, 1% of white kidney bean extract, 1.5% of ferment powder, 1.2% of liquorice polysaccharide iron, 0.5% of inulin and the balance of water.

The preparation method of the low-sugar weight-losing coffee comprises the following steps:

(1) Respectively weighing coffee powder, vegetable fat powder, milk powder, ferment powder, semen cassiae extract, white kidney bean extract, licopolysaccharide iron and inulin according to a proportion, mixing, and sieving to obtain mixed coffee powder;

(2) Adding the mixed coffee powder into hot water of 80-100deg.C, and stirring to obtain coffee beverage.

Further, in the step (1), after the components of the coffee are mixed, the mixed coffee powder is obtained by sieving the mixture through a 80-100-mesh sieve.

The technical scheme has the following beneficial effects:

according to the invention, the components of the coffee are added with the ferment powder, the semen cassiae extract, the white kidney bean extract, the liquorice polysaccharide iron and the like, the synergistic effect of the components can play a role in losing weight, and meanwhile, the use of the liquorice polysaccharide iron can promote the dissolution of the components of the ferment powder, the semen cassiae extract, the white kidney bean extract and the like, so that the stability of the coffee is improved, and the brewed coffee has higher sensory score.

Detailed Description

Example 1

The preparation method of the liquorice polysaccharide iron comprises the following steps:

weighing 1.0g of glycyrrhiza polysaccharide, 0.5g of trisodium citrate, dissolving in 40mL of water, placing in a water bath for stirring, and sequentially dripping 2mol/L FeCl under stirring ₃ When the reddish brown precipitate generated by the reaction solution is not dissolved, stopping dripping the NaOH solution, and continuing to react for 0.5-1.5h;

after the reaction is finished, cooling the reaction solution to room temperature, centrifuging the reaction solution for 10min at 8000r/min, and collecting upper layer centrifugate; adding 2-5 times of absolute ethyl alcohol into the centrifugate for precipitation, standing for precipitation, and then centrifuging, washing with absolute ethyl alcohol and drying to obtain the glycyrrhiza polysaccharide iron.

The Glycyrrhrizae radix polysaccharide is food grade Glycyrrhrizae radix polysaccharide with purity of above 80%. In this example, trisodium citrate solution may be 1.25% w/v, or trisodium citrate may be 1% w/v or 2% w/v to dissolve the polysaccharide iron of Glycyrrhiza.

FeCl of 2mol/L ₃ The drop-adding amount and the reaction temperature of the solution influence Fe in the glycyrrhiza polysaccharide iron ³⁺ The content of FeCl is respectively set ₃ The drop amount of the solution was 1mL, 2mL, 3mL, 4mL, 5mL, and the reaction temperature was 50℃at 60℃at 70℃at 80℃at 90 ℃. Then the prepared licorice polysaccharide iron samples are respectively used for measuring Fe ³⁺ Is contained in the composition.

Determination of Fe by determining a standard curve of absorbance of the standard solution at 510nm ³⁺ Is contained in the composition.

The measurement structures are shown in tables 1 and 2 below.

TABLE 1.2 mL FeCl 2mol/L ₃ At different temperatures for Fe ³⁺ Influence of the content of (3)

Group of	50℃	60℃	70℃	80℃	90℃
						Fe 3+ Content of	13.78％	14.05％	12.61％	11.22％	10.21％

TABLE 2mol/L FeCl at 60 ℃ ₃ The following different addition amounts of Fe ³⁺ Influence of the content of (3)

Group of	1mL	2mL	3mL	4mL	5mL
						Fe 3+ Content of	12.43％	13.65％	15.12％	13.48％	12.86％

Example 2

The low-sugar weight-losing coffee comprises the following components in percentage by weight: 4% of coffee powder, 8% of vegetable fat powder, 3% of milk powder, 0.5% of semen cassiae extract, 1% of white kidney bean extract, 1.5% of ferment powder, 0.6-1.6% of liquorice polysaccharide iron, 0.5% of inulin and the balance of water,

wherein the ferment powder is fruit and vegetable ferment powder, and the semen Cassiae extract, the white kidney bean extract and the Glycyrrhrizae radix polysaccharide iron are respectively crushed by an ultrafine pulverizer before being mixed. The iron-glycyrrhizate polysaccharide was a sample having an iron content of 15.12 produced in example 1 above.

The preparation method of the low-sugar weight-losing coffee comprises the following steps:

(1) Respectively weighing coffee powder, vegetable fat powder, milk powder, ferment powder, semen Cassiae extract, white kidney bean extract, glycyrrhrizae radix polysaccharide iron and inulin according to a certain proportion, mixing, and sieving with 80-100 mesh sieve to obtain mixed coffee powder;

(2) Adding the mixed coffee powder into hot water of 80-100deg.C, and stirring to obtain coffee beverage.

The coffee beverage prepared by the invention can be instant coffee, and bottled beverage can be obtained through sterilization and filling processes.

The licorice polysaccharide iron is added according to the addition amount of 0%, 0.3%, 0.6%, 0.8%, 1.2%, 1.6% and 2%, and the prepared coffee beverage is subjected to stability test and sensory evaluation respectively.

1. Stability test of coffee beverage

And (5) evaluating the stability of the coffee beverage sample by adopting a centrifugal sedimentation rate detection method.

After the coffee beverage is prepared, the centrifugal sedimentation rate is measured, and the specific method is as follows: weighing mass M ₁ Centrifuging at 3000r/min for 10min, removing supernatant, inverting for 5min, and accurately weighing mass M of precipitate ₂ 。

Centrifugal sedimentation rate= (M ₁ /M ₂ )×100％

The centrifugal precipitation rates were measured at 0%, 0.3%, 0.6%, 0.8%, 1.2%, 1.6%, and 2% of the added amount of the polysaccharide iron of licorice.

The detection results are shown in Table 3 below.

TABLE 3 centrifugal precipitation Rate of coffee with different addition of Glycyrrhiza polysaccharide iron

2. Sensory evaluation

The sensory properties of the coffee beverage samples were evaluated according to the methods described in "coffee beverage" (GB/T30767-2014), and a panel of 10 sensory panelists (5 men and 5 women) scored the coffee beverage according to 4 indices of color, tissue state, mouthfeel, and flavor, respectively, using a percentile, calculating an average value according to the scoring result of each panelist, and the scores were shown in Table 4 below.

TABLE 4 sensory evaluation Table for coffee beverages

The scoring results of coffee beverage samples with different amounts of added licopolysaccharide iron are shown in table 5 below.

TABLE 5 organoleptic score of coffee beverage samples with varying amounts of added licopolysaccharide iron

The licorice polysaccharide iron is a brownish red powder, is extremely soluble in water, and can deepen the color of coffee to a certain extent as can be known from the grading, and excessive addition can have adverse effect on the grading of the color of the coffee, while the licorice polysaccharide iron mainly acts to promote the dissolution of the rest components of the coffee and improve the grading of the tissue state and taste of the coffee beverage.

In conclusion, when the adding amount of the liquorice polysaccharide iron is 1.2%, the coffee beverage can keep high sensory scores and low centrifugal precipitation rate.

Example 4

The low-sugar weight-losing coffee comprises the following components in percentage by weight: 6% of coffee powder, 9% of vegetable fat powder, 2% of milk powder, 1% of semen cassiae extract, 1% of white kidney bean extract, 2% of ferment powder, 0.6% of liquorice polysaccharide iron, 1% of inulin and the balance of water, wherein the rest is the same as in example 2, and the precipitation eccentricity is determined to be 3.18%.

Example 5

The low-sugar weight-losing coffee comprises the following components in percentage by weight: 3% of coffee powder, 6% of vegetable fat powder, 5% of milk powder, 0.2% of semen cassiae extract, 0.2% of white kidney bean extract, 0.2% of ferment powder, 0.6% of licorice polysaccharide iron, 0.5% of inulin and the balance of water, wherein the rest is the same as in example 2, and the precipitation eccentricity is determined to be 1.76%.

It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or terminal that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or terminal. Without further limitation, an element defined by the statement "comprising … …" or "comprising … …" does not exclude the presence of additional elements in a process, method, article or terminal device comprising the element. Further, herein, "greater than," "less than," "exceeding," and the like are understood to not include the present number; "above", "below", "within" and the like are understood to include this number.

While the embodiments have been described above, other variations and modifications will occur to those skilled in the art once the basic inventive concepts are known, and it is therefore intended that the foregoing description be regarded as illustrative rather than limiting, and that it is intended that all such modifications and variations be regarded as being included within the scope of the invention, whether they are to be regarded as equivalent structures or equivalent processes using the teachings of this invention, or whether they are directed to or directed to other relevant technology.

Claims (8)

1. The low-sugar weight-losing coffee is characterized by comprising the following components in percentage by weight: 3-6% of coffee powder, 6-9% of vegetable fat powder, 2-5% of milk powder, 0.2-1% of semen cassiae extract, 0.2-1% of white kidney bean extract, 0.2-2% of ferment powder, 0.6-1.6% of liquorice polysaccharide iron, 0.5-1.5% of inulin and the balance of water;

the preparation process of the liquorice polysaccharide iron comprises the following steps:

(1) Adding the licorice polysaccharide into a trisodium citrate solution, and stirring and dissolving to obtain a licorice polysaccharide solution;

(2) Under the condition of heating and stirring in water bath, feCl is sequentially dropped into the glycyrrhiza polysaccharide solution ₃ When the reddish brown precipitate generated by the reaction solution is not dissolved, stopping dripping the NaOH solution, and continuing to react for 0.5-1.5h;

(3) After the reaction is finished, cooling the reaction liquid to room temperature, centrifuging the reaction liquid, and collecting upper layer centrifugate;

(4) Adding 2-5 times of absolute ethyl alcohol into the centrifugate to precipitate, and then centrifugating, washing and drying to obtain the glycyrrhiza polysaccharide iron.

2. A low sugar diet coffee according to claim 1 wherein the trisodium citrate solution is present at a concentration of 1-2% w/v.

3. A low sugar diet coffee according to claim 1, wherein feci ₃ The addition amount of (C) is 5-25mmol/ml.

4. A diet coffee according to claim 1, wherein the temperature in step (2) is 50-90 ℃.

5. A low sugar diet coffee according to claim 1, wherein the iron content of the licorice polysaccharide is 10.21-15.12%.

6. The low sugar diet coffee of claim 1 comprising the following components in weight percent: 4% of coffee powder, 8% of vegetable fat powder, 3% of milk powder, 0.5% of semen cassiae extract, 1% of white kidney bean extract, 1.5% of ferment powder, 1.2% of liquorice polysaccharide iron, 0.5% of inulin and the balance of water.

7. A method for preparing a low sugar weight loss coffee according to any one of claims 1 to 6, comprising the steps of:

(1) Respectively weighing coffee powder, vegetable fat powder, milk powder, ferment powder, semen cassiae extract, white kidney bean extract, licopolysaccharide iron and inulin according to a proportion, mixing, and sieving to obtain mixed coffee powder;

(2) Adding the mixed coffee powder into hot water of 80-100deg.C, and stirring to obtain coffee beverage.

8. The method of preparing a diet coffee according to claim 7, wherein in step (1), the individual components of the coffee are mixed and then screened through a 80-100 mesh sieve to obtain a blended coffee powder.