CN114794285A - Plant-based functional fermented coffee beverage and preparation process thereof - Google Patents

Plant-based functional fermented coffee beverage and preparation process thereof Download PDF

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Publication number
CN114794285A
CN114794285A CN202210280881.1A CN202210280881A CN114794285A CN 114794285 A CN114794285 A CN 114794285A CN 202210280881 A CN202210280881 A CN 202210280881A CN 114794285 A CN114794285 A CN 114794285A
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coffee
essence
oat
plant
addition amount
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陈强
李美华
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I&D INTERNATIONAL FLAVOURS & FRAGRANCES (GZ) CO LTD
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I&D INTERNATIONAL FLAVOURS & FRAGRANCES (GZ) CO LTD
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/246—Addition of, or treatment with, enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

Abstract

The invention relates to a plant-based functional fermented coffee beverage and a preparation process thereof, wherein the preparation process comprises the following steps: s1: adding lactobacillus plantarum into the oat pulp for fermentation to obtain oat fermentation liquor; s2: pulverizing coffee bean, hot-soaking, filtering, and filtering to obtain coffee extract; s3: dissolving the oat fermentation liquor and the coffee extract prepared in the steps S1 and S2 in water, uniformly mixing, adding fructo-oligosaccharide, and fixing the volume; s4: adding essence and sweetener for flavoring, homogenizing, and packaging to obtain the plant-based functional fermented coffee beverage. Compared with the prior art, the plant-based functional fermented coffee beverage prepared by the invention has the effects of regulating the intestinal flora structure, enhancing the local and systemic immune functions of intestinal mucosa and the like, and meanwhile, the beverage product has functionality and good taste and mouthfeel by adding the essence and the sweetener, so that the requirements of new-generation consumers are better met.

Description

Plant-based functional fermented coffee beverage and preparation process thereof
Technical Field
The invention relates to the field of food processing, in particular to a plant-based functional fermented coffee beverage and a preparation process thereof.
Background
Coffee originates in africa, is widely spread all over the world, and is called three major beverages in the world together with cocoa and tea. In view of the international market, the global coffee market keeps a steady growth situation, and the yield, sales and consumption of coffee are the first of three major beverages in the world. There are various coffee classification methods such as stock classification and place of origin classification. The coffee can be divided into large-grain coffee, medium-grain coffee and small-grain coffee according to the difference of the original seeds; according to the different producing areas, there are blue mountain coffee, Yunnan coffee, Columbia coffee, Brazil coffee, Manning coffee, mocha coffee, Java coffee, etc. Among them, 98% of coffee in China comes from Yunnan. Coffee from different origins has significant differences in both aroma and flavor characteristics.
According to the trend report of global food and beverage market released by Inmont global market research and consultation company, consumers prefer natural, simple and elastic vegetarian food and other foods, and the popularity of vegetarian food, whole vegetarian food and other plant type formulas is promoted to a certain extent. The plant-based beverage does not generally contain transgenic ingredients, gluten and substances such as sugar and fat which are undesirable ingredients for the consumers to take, so the consumers feel very good before and after drinking the plant-based beverage. The fermented plant beverage is natural, healthy and nutritional, is widely popular with consumers, such as fermented cereal beverages, fermented fruit and vegetable beverages and the like. Through the fermentation effect of lactic acid bacteria, the beverage can generate special flavor and nutrition, has the alcohol content lower than 1 percent (volume fraction), has higher nutritional value and health-care effect, and can meet the pursuit of people on life quality and healthy diet.
In the past, soy was the most commonly used starting material for milk replacer products. With the continuous updating of raw materials, more and more novel raw materials are applied to beverages at present, and grains comprise rice, oat, barley and the like; the nuts comprise almonds, hazelnuts, cashews, walnuts and the like; in addition, coconut and other specialty products such as lupins, hemp and linseed have also been used to produce "milk" with unique aroma and mouthfeel. The strain for fermentation is added into the raw materials, so that the fermented raw materials have higher nutritive value and are more in line with the concept of health and nutrition. At present, the commonly used microorganism zymogens in the plant base mainly comprise lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and the like.
With the continuous upgrade of consumption, the consumption intentions of people are mainly divided into two types: is interesting and healthy. Young generation consumers are pursuing incentives, dare to try different tastes, while also increasingly focusing on healthy eating cultures, which makes coffee beverages have enough space to show a strong subdivision trend. Currently, the existing coffee fine categories include coffee and protein, coffee and fruit juice, coffee and milk, coffee and maple water, and the direction of plant-based functional fermented coffee has not been studied.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a preparation process of a plant-based functional fermented coffee beverage, and the plant-based functional fermented coffee beverage with the effects of regulating the intestinal flora structure, enhancing the local and systemic immune functions of intestinal mucosa and the like is prepared.
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of a plant-based functional fermented coffee beverage comprises the following steps:
s1: adding lactobacillus plantarum into the oat pulp for fermentation to obtain oat fermentation liquor;
s2: pulverizing coffee bean, hot-soaking, filtering, and filtering to obtain coffee extract;
s3: dissolving the oat fermentation liquor and the coffee extract prepared in the steps S1 and S2 in water, uniformly mixing, adding fructo-oligosaccharide, and fixing the volume;
s4: adding essence and sweetener for flavoring, homogenizing, and packaging to obtain the plant-based functional fermented coffee beverage.
Compared with the prior art, the method has the advantages that the lactobacillus plantarum is added into the oat pulp for fermentation to obtain the oat fermentation liquor, then the oat fermentation liquor is added into the coffee beverage, and the fructo-oligosaccharide capable of promoting growth of bifidobacteria or lactobacilli and the like in colon is added, so that the prepared plant-based functional fermented coffee beverage has the effects of regulating the intestinal flora structure, enhancing the local and systemic immune functions of intestinal mucosa and the like, meanwhile, the beverage product has functionality and good taste and mouthfeel due to the addition of the essence and the sweetener, the requirements of new-generation consumers are better met, particularly the requirements of women on weight management and intestinal tract conditioning, and the requirements of office workers on physical activity awakening and pressure relief are met.
Preferably, in step S1, the fermentation temperature of the oat pulp is 42 ℃ and the fermentation time is 24 h. Experiments show that when the fermentation temperature is 42 ℃ and the fermentation time is 24 hours, the fermentation degree of the oat is optimal, the acidity reaches 80 DEG T, the coagulation formability is good, and the oat is most close to an ideal fermentation state.
Preferably, in step S2, the coffee beans are added in an amount of 1.50% by weight. According to sensory evaluation, when the addition amount of the coffee beans is 1.50%, the sensory evaluation is optimal.
Preferably, in step S2, the coffee beans are pulverized, screened with a 60-mesh screen, placed in a pot, extracted with 94 ℃ hot water for 8 minutes, and filtered to obtain a coffee extract. Sensory evaluation shows that the sensory evaluation is optimal when the extraction temperature of hot-dip extraction is 94 ℃ and the extraction time is 8 min.
Preferably, in step S3, the addition amount of the oat fermentation broth is 0.10%, and the addition amount of the fructo-oligosaccharide is 0.2%.
Preferably, in step S4, the essence includes sweet essence, taste-modifying essence, coffee essence, oat essence and white peach essence. The sweet taste essence has the functions of increasing the sweet taste and modifying the taste, and can make up for the taste defect caused by sugar reduction. Some bad flavors are inevitably generated in the oat fermentation process, and after coffee is extracted into coffee liquid, unstable flavor and flavor loss occur in different batches, the fermentation smell can be greatly improved by adding the taste modifying essence, the coffee essence and the oat essence, the pure flavor of the coffee is kept, and the stable flavor in the shelf life can be ensured. The taste of the white peaches is the modern popular innovative taste, the white peaches are the subdivision field of peaches, and the refreshing feeling is added in the field familiar to consumers, so that the psychological threshold of the consumers is lowered, and the curiosity of the consumers can be brought. According to the invention, by adding the white peach essence, the coffee fermented beverage with the white peach flavor can be prepared, so that good fruit aroma and coffee aroma can be maintained at the same time.
Preferably, in step S4, the sweetener includes white granulated sugar, erythritol, and aspartame. The addition amount of the white granulated sugar is reduced by adding the sweetening agent, so that the sugar reduction of the coffee beverage is realized.
Preferably, the addition amount of the sweet essence is 0.04%, the addition amount of the taste modifying essence is 0.04%, the addition amount of the coffee essence is 0.04%, the addition amount of the oat essence is 0.01%, and the addition amount of the white peach essence is 0.05%.
Preferably, the adding amount of the white granulated sugar is 2.5%, the adding amount of the erythritol is 2.00%, and the adding amount of the aspartame is 0.02%.
The invention starts from the health requirement of the young generation, creates a functional combined beverage of plant base, probiotics and coffee, takes coffee beverage as the manufacturing basis, adds oat pulp fermented by probiotics, simultaneously carries out sugar reduction treatment, and uses essence to prepare the taste of white peach, thereby being suitable for women and office workers to drink, and having huge target consumer groups and good market prospect.
The invention also aims to provide the plant-based functional fermented coffee beverage prepared by the preparation process of the plant-based functional fermented coffee beverage.
Compared with the prior art, the plant-based functional fermented coffee beverage provided by the invention has the effects of regulating the intestinal flora structure, enhancing the local and systemic immune functions of intestinal mucosa and the like, and meanwhile, the beverage product has functionality and good taste and mouthfeel due to the addition of the essence and the sweetener, so that the requirements of new-generation consumers are better met, and particularly the requirements of women on weight management and intestinal tract conditioning, and the requirements of office workers on physical activity awakening and pressure relief and the like are met.
Drawings
FIG. 1 is a flow diagram of a process for preparing a plant-based functional fermented coffee beverage of example 1.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, preferred embodiments of the present invention are described in detail below.
In the following examples and experimental examples, the sources of the starting materials are all commercially available: coffee beans (Shanghai Mailong trade, Inc.), oat pulp (Kazakhia food industry, Inc., Suzhou), white sugar (commercially available), erythritol (Baubao biology, Inc.), and aspartame (Jiangsu Hanguang sweetener, Inc.).
Essences (yadi flavor (guangzhou) ltd): sweet essence (model: KYT-001, essence for increasing sweet taste), taste modifying essence (model: KYK-001, essence for modifying smoothness and thickness of product), coffee essence (model: KYC-001), oat essence (model: KYO-001) and white peach essence (model: KYP-001).
Example 1
1.1 formulation of the plant-based functional fermented coffee beverage of example 1
The formula of the plant-based functional fermented coffee beverage comprises the following components in percentage by weight: 1.50% of coffee beans, 0.10% of oat fermentation liquor, 2.50% of white granulated sugar, 2.00% of erythritol, 0.02% of aspartame, 0.04% of sweet essence, 0.04% of coffee essence, 0.01% of oat essence, 0.05% of white peach essence, 0.2% of fructo-oligosaccharide and the balance of water.
1.2 example 1 preparation of a plant-based functional fermented coffee beverage
Referring to fig. 1, the preparation process of the plant-based functional fermented coffee beverage of the embodiment includes the following steps:
s1: adding lactobacillus plantarum into the oat pulp for fermentation at 42 ℃ for 24 hours to obtain oat fermentation liquor;
s2: crushing coffee beans by using a bean grinder, sieving coffee powder by using a 60-mesh sieve, putting the coffee powder into a tank, adding hot water at 94 ℃ for leaching for 8 minutes, and filtering to obtain a coffee extracting solution;
s3: dissolving and mixing the oat fermentation liquor and the coffee extract prepared in the steps S1 and S2 in water according to the proportion in the formula, adding fructo-oligosaccharide, and then fixing the volume;
s4: adding essences according to the proportion in the formula, wherein the essences comprise sweet essence, taste modifying essence, coffee essence, oat essence and white peach essence for flavoring, adding white granulated sugar, erythritol and aspartame for flavoring, homogenizing and filling to obtain the plant-based functional fermented coffee beverage.
From fig. 1, the main factors influencing the flavor of the plant-based functional fermented coffee beverage are the fermentation time and temperature of the strain, the hot-dipping extraction time and temperature of the coffee beans and the edible essence, including the influence of the extraction process and the addition amount. In the following experimental examples, the hot-dip extraction temperature and the hot-dip extraction time of coffee beans are selected, and a hot-dip extraction process is respectively researched through a single-factor test; on the basis of a single factor, the optimal process for hot-dip extraction of coffee beans is determined by orthogonal experimental methods. Then white granulated sugar, erythritol, aspartame and sweet essence are selected, and the influence of the addition of different sweeteners on the flavor is respectively researched through a single-factor test; finally, selecting taste modifying essence, coffee essence, oat essence and white peach essence, and respectively researching the influence of different essence addition amounts on the flavor through single-factor tests; the optimum amount of addition was confirmed by an orthogonal experiment method on the basis of a single factor.
Experimental example 1: optimization of oat pulp fermentation time
The fermentation time is an important factor influencing the fermentation of the oat, and the fermentation time is too short, the acidity is not high enough, and the fermentation is incomplete; if the fermentation time is too long, a slight alcohol taste may be produced, and the number of probiotics may be decreased. Four different fermentation times were selected for this experiment, and it can be seen from table 1 that the pH of oat slurry added with mixed strains decreased and the acidity increased as the fermentation time increased. When the fermentation time reaches 24h, the acidity reaches 80 DEG T, the coagulation forming property is good, and the fermentation state is most close to an ideal fermentation state.
Experimental example 2: optimization of fermentation temperature of oat slurry
The culture temperature of the oat fermented by lactic acid bacteria is usually 38-43 ℃, and the optimal temperature for fermentation of different strains is not very different. For most of bacteria, the fermentation temperature is close to the optimal growth temperature of the lactic acid bacteria when the fermentation temperature is at the lower limit, which is beneficial to the growth of the lactic acid bacteria; when the temperature of propagation and fermentation is in a high limit, acid production is facilitated, the oat can reach the required acidity in a short time, and the oat pulp is coagulated and formed. Through the previous experiments, we selected 24h as the optimum fermentation time, under which the optimum temperature for oat fermentation was selected from four temperature conditions of 38 ℃, 40 ℃, 42 ℃ and 43 ℃. As can be seen from Table 2, the fermentation degree of oats was the best when the temperature was 42 ℃.
TABLE 1 acidity of oat fermented by mixed strains at different fermentation times
Figure RE-GDA0003697988710000051
TABLE 2 acidity of oat fermented by mixed strains at different fermentation temperatures
Figure RE-GDA0003697988710000052
Experimental example 3: hot-dipping extraction process of coffee beans and optimization of flavor
On the basis of a single factor, an L9(34) orthogonal experiment is adopted to study the influence of the addition amount of coffee beans, the addition amount of oat fermentation liquor, the hot-dip extraction temperature and the hot-dip extraction time on the flavor of the plant-based functional fermented coffee beverage, and the factor level is shown in Table 3.
On the basis of a single factor, an L9(34) orthogonal experiment is adopted to study the influence of the addition amounts of white granulated sugar, erythritol, aspartame and sweet essence on the flavor of the plant-based functional fermented coffee beverage, and the factor level is shown in Table 4.
On the basis of single factor, an L9(34) orthogonal experiment is adopted to study the influence of the addition amounts of the taste modifying essence, the coffee essence, the oat essence and the white peach essence on the flavor of the plant-based functional fermented coffee beverage, and the factor level is shown in Table 5.
TABLE 3L 9 (3 4 ) Orthogonal experiment horizontal factor table
Figure RE-GDA0003697988710000061
TABLE 4L 9 (3 4 ) Orthogonal experiment horizontal factor table
Figure RE-GDA0003697988710000062
TABLE 5L 9 (3 4 ) Orthogonal experiment horizontal factor table
Figure RE-GDA0003697988710000063
The physicochemical indexes of the finished product of the test are coffee solid and caffeine, and the test meets the requirements of national standard GBT 30767-.
The sensory evaluation of the test is flavor evaluation and preference evaluation. The flavor evaluation is mainly used for screening the optimal process of oat pulp fermentation, sweetener matching and flavor stability of essence, and the preference evaluation is mainly used for confirming the preference of the whole flavor of the oat fermented coffee beverage.
The oat fermented coffee prepared by each test scheme is subjected to sensory evaluation by 15 experienced beverage professionals, and is evaluated according to indexes such as appearance, overall flavor, mouthfeel, flavor matching, aroma stability and the like, and the evaluation standard and weight are shown in table 6 (full score 100).
(1) The influence of the addition amount of coffee beans, the addition amount of oat fermentation liquor, the hot-dip extraction temperature and the hot-dip extraction time on the flavor of the plant-based functional fermented coffee beverage is researched through a single-factor test. And evaluating the beverages under different processes by adopting an organoleptic evaluation method, wherein detailed evaluation standards are detailed in a table 6, and the condition with higher evaluation is selected as the optimal single-factor condition.
TABLE 6 sensory evaluation criteria
Figure RE-GDA0003697988710000071
A four-factor three-level experiment was designed based on the single-factor test results and scored for the test beverage senses. The sensory scoring results are detailed in table 7. As can be seen from Table 7: the factors influencing the flavor of the oat fermented coffee have the action sizes of the addition amount of coffee beans, the extraction temperature, the addition amount of fermentation liquor and the extraction time. Meanwhile, the addition amount of coffee beans is 1.50%, the addition amount of fermentation liquor is 0.10%, the hot-dip extraction temperature is 94 ℃, and the sensory score is highest when the hot-dip extraction time is 8 min.
TABLE 7 sensory Scoring results of orthogonal test
Figure RE-GDA0003697988710000072
Figure RE-GDA0003697988710000081
(2) The addition amounts of white granulated sugar, erythritol, aspartame and sweet essence are researched through a single-factor test. And evaluating the beverages under different processes by adopting an organoleptic evaluation method, wherein detailed evaluation standards are detailed in a table 6, and the condition with higher evaluation is selected as the optimal single-factor condition.
TABLE 6 sensory evaluation criteria
Figure RE-GDA0003697988710000082
A four-factor three-level experiment was designed based on the single-factor test results and scored for the test beverage senses. The sensory scoring results are detailed in table 8. As can be seen from Table 8: the factors influencing the flavor of the beverage have the effects of the addition amount of the sweet essence, the addition amount of white granulated sugar, the addition amount of aspartame and the addition amount of erythritol. Meanwhile, when the addition amount of white granulated sugar is 2.5%, the addition amount of erythritol is 2.00%, the addition amount of aspartame is 0.02%, and the addition amount of sweet essence is 0.04%, the sensory score is highest.
TABLE 8 sensory Scoring results of orthogonal test
Figure RE-GDA0003697988710000083
(3) The addition amounts of the taste modifying essence, the coffee essence, the oat essence and the white peach essence are researched through a single-factor test. The beverages under different processes are evaluated by adopting an organoleptic evaluation method, the detailed evaluation standard is shown in table 9, and the condition with higher evaluation is selected as the optimal single-factor condition.
TABLE 9 sensory evaluation criteria
Figure RE-GDA0003697988710000091
A four-factor three-level experiment was designed based on the single-factor test results and scored for the test beverage senses. The sensory scoring results are detailed in table 10. As can be seen from table 10: the factors influencing the flavor of the beverage have the functions of adding the taste modifying essence, coffee essence, oat essence and white peach essence. Meanwhile, when the addition amount of the taste modifying essence is 0.04%, the addition amount of the coffee essence is 0.04%, the addition amount of the white peach essence is 0.05%, and the addition amount of the oat essence is 0.01%, the sensory score is highest.
TABLE 10 sensory Scoring results of orthogonal test
Figure RE-GDA0003697988710000092
Figure RE-GDA0003697988710000101
(4) The influence of the sweet essence on the shelf life of the beverage is realized by preparing the oat coffee beverage according to the optimal proportion of preparation process and essence addition amount, adding no sweet essence to a control group, placing the sterilized finished product in a constant humidity incubator at 54 ℃ in an accelerated simulation mode for shelf life change by adopting a UHT (ultra high temperature) sterilization mode, respectively preserving heat for 5 days, 7 days, 9 days and 13 days, and evaluating by adopting a sensory evaluation method, wherein detailed evaluation standards are detailed in a table 9. The sensory score results are detailed in table 11.
TABLE 11 shelf life test sensory score results
Figure RE-GDA0003697988710000102
As can be seen from Table 11, the beverage added with the sweet essence has a higher overall score and still can maintain a better flavor after being kept warm for 13 days. The beverage added with the sweet essence has higher overall flavor and higher preference. The beverage without the sweet essence is low in overall score, and the flavor begins to be greatly reduced after the beverage is kept for 7 days. Therefore, the sweet essence has an obvious effect on maintaining the flavor of the oat fermented coffee, can ensure that the beverage maintains good flavor during shelf life storage, covers the adverse effect of the oat fermentation liquor on the flavor during shelf life, and improves the stability of the flavor of the beverage.
In summary, the experimental examples 1 and 2 select the optimal fermentation process parameters by comparing the pH and acidity of the fermented oat slurry at different times and temperatures, and as can be seen from tables 1 and 2, the optimal fermentation temperature of the oat slurry is 42 ℃, and the optimal fermentation time is 24 hours.
Experimental example 3 the influence of the addition amount of coffee beans, the addition amount of fermentation broth, the hot-dip extraction temperature and the hot-dip extraction time on the flavor of a plant-based functional fermented coffee beverage was investigated by a single-factor test. And evaluating the beverages under different processes by adopting an organoleptic evaluation method, and selecting the most suitable single-factor condition with higher grade. A four-factor three-level experiment was designed based on the single-factor test results and scored for the test beverage organoleptic. The sensory scoring results are detailed in table 7. As can be seen from Table 7: the factors influencing the flavor of the oat fermented coffee have the action sizes of the addition amount of coffee beans, the extraction temperature, the addition amount of fermentation liquor and the extraction time respectively; meanwhile, the addition amount of coffee beans is 1.50%, the addition amount of fermentation liquor is 0.10%, the hot-dip extraction temperature is 94 ℃, and the sensory score is highest when the hot-dip extraction time is 8 min.
Experimental example 3 the influence of the addition amounts of white granulated sugar, erythritol, aspartame and a sweet essence on the flavor of the plant-based functional fermented coffee beverage was also studied through a single-factor test. And evaluating the beverages under different processes by adopting an organoleptic evaluation method, and selecting the beverage with higher grade as the optimal single-factor condition. A four-factor three-level experiment was designed based on the single-factor test results and scored for the test beverage senses. The sensory scoring results are detailed in table 8. As can be seen from Table 8: the factors influencing the flavor of the beverage have the effects of the addition amount of the sweet essence, the addition amount of white granulated sugar, the addition amount of aspartame and the addition amount of erythritol. Meanwhile, when the addition amount of white granulated sugar is 2.5%, the addition amount of erythritol is 2.00%, the addition amount of aspartame is 0.02%, and the addition amount of sweet essence is 0.04%, the sensory score is the highest.
Experimental example 3 further researches the influence of the added amounts of the taste modifying essence, the coffee essence, the oat essence and the white peach essence on the flavor of the plant-based functional fermented coffee beverage through a single-factor test. . The beverages under different processes are evaluated by adopting an organoleptic evaluation method, the detailed evaluation standard is shown in table 9, and the condition with higher evaluation is selected as the optimal single-factor condition. A four-factor three-level experiment was designed based on the single-factor test results and scored for the test beverage senses. The sensory scoring results are detailed in table 10. As can be seen from table 10: the factors influencing the flavor of the beverage have the functions of adding the taste modifying essence, coffee essence, white peach essence and oat essence. Meanwhile, when the addition amount of the taste modifying essence is 0.04%, the addition amount of the coffee essence is 0.04%, the addition amount of the white peach essence is 0.05%, and the addition amount of the oat essence is 0.01%, the sensory score is highest.
After the orthogonal tests are carried out, the oat fermentation process, the matching proportion of the sweetener and the optimal addition amount of the essence in the beverage are determined, and then the formula of the beverage, namely the process and the formula disclosed in the embodiment 1, is determined through taste evaluation.
Meanwhile, in the experimental example 3, the influence of the sweet essence on the flavor change of the beverage during shelf-life storage is researched by accelerating the simulation of shelf-life change of the beverage after UHT sterilization, and the evaluation result shows that the addition of the sweet essence can ensure that the beverage can keep good flavor during shelf-life storage, improve the poor flavor caused by fermentation and improve the stability of the flavor of the beverage.
Compared with the existing coffee beverage, the plant-based functional fermented coffee beverage provided by the invention can meet the health requirement of the young generation, and provides a new idea of plant-based coffee + probiotics + sugar reduction. The plant-based functional fermented coffee beverage can improve the immunity of organisms and regulate the structure of intestinal flora, and also has a certain refreshing effect and innovative taste and mouthfeel. The health care product has good market prospect no matter aiming at the weight management of women or the fatigue relief of office workers, or catering to the innovative pursuit of millennium generation consumers on taste.
It should be understood that the above-described embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. Not all embodiments are exhaustive. Obvious changes and modifications of the technical scheme of the invention are included in the protection scope of the invention.

Claims (10)

1. A preparation process of a plant-based functional fermented coffee beverage is characterized by comprising the following steps:
s1: adding lactobacillus plantarum into the oat pulp for fermentation to obtain oat fermentation liquor;
s2: pulverizing coffee bean, hot-soaking, filtering, and filtering to obtain coffee extract;
s3: dissolving the oat fermentation liquor and the coffee extract prepared in the steps S1 and S2 in water, uniformly mixing, adding fructo-oligosaccharide, and fixing the volume;
s4: adding essence and sweetener for flavoring, homogenizing, and packaging to obtain the plant-based functional fermented coffee beverage.
2. The process according to claim 1, wherein the oat slurry is fermented at 42 ℃ for 24 hours in step S1.
3. The process according to claim 1, wherein in step S2, the coffee beans are added in an amount of 1.50% by weight.
4. The process according to claim 3, wherein in step S2, the coffee beans are pulverized, sieved with a 60-mesh sieve, placed in a pot, extracted with hot water at 94 ℃ for 8 minutes, and filtered to obtain the coffee extract.
5. The preparation process of claim 1, wherein in step S3, the oat fermentation broth is added in an amount of 0.10%, and the fructo-oligosaccharide is added in an amount of 0.2%.
6. The process according to claim 1, wherein in step S4, the flavors include sweet flavor, mouth feel modifier flavor, coffee flavor, oat flavor, and peach flavor.
7. The process according to claim 1, wherein in step S4, the sweetener comprises white granulated sugar, erythritol, and aspartame.
8. The preparation process of claim 6, wherein the addition amount of the sweet essence is 0.04%, the addition amount of the taste modifying essence is 0.04%, the addition amount of the coffee essence is 0.04%, the addition amount of the oat essence is 0.01%, and the addition amount of the white peach essence is 0.05%.
9. The preparation process of claim 7, wherein the addition amount of white granulated sugar is 2.5%, the addition amount of erythritol is 2.00%, and the addition amount of aspartame is 0.02%.
10. A plant-based functional fermented coffee beverage is characterized in that: the preparation method of the plant-based functional fermented coffee beverage is characterized by comprising the steps of preparing the plant-based functional fermented coffee beverage according to any one of claims 1-9.
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