CN114946982B - Functional coffee powder and preparation method thereof - Google Patents

Abstract

The application discloses functional coffee powder and a preparation method thereof, and relates to the technical field of coffee powder processing. The progressive dispersing device adopted in the application can dilute and disperse a small amount of auxiliary material powder into a large amount of coffee powder step by step, and gradually expands the volume and weight of the mixture, so that the final mixture has good uniformity, the continuous progressive dispersing mode from top to bottom can greatly save mixing time, the progressive dispersing device is suitable for industrial production, the discharging interval time between different batches is short, and the production efficiency is high.

Description

Functional coffee powder and preparation method thereof

Technical Field

The application relates to the technical field of coffee powder processing, in particular to functional coffee powder and a preparation method thereof.

Background

The existing roasted coffee powder has single component and single function, and has no weight-reducing and slimming or other health care functions after being brewed because of only containing one raw material of coffee beans. In order to increase the health-care function of the coffee powder, a small amount of medicinal and edible health-care raw materials such as hawthorn can be mixed into the coffee powder, so that the internal fat can be eliminated and the internal fat can be reduced. Oat has cholesterol reducing effect, fructus Jujubae and arillus longan have effects of invigorating spleen, invigorating qi, nourishing heart, tranquilizing, and Coicis semen has effects of promoting diuresis and removing dampness. According to the theory of traditional Chinese medicine, the causes of obesity of human body are mainly as follows: firstly, stomach heat stagnates spleen; secondly, spleen-kidney yang deficiency, spleen failing to transport and transport, phlegm-dampness obstructing middle energizer: thirdly, qi stagnation and blood phlegm. The main effects of the medicinal and edible raw materials are invigorating spleen, removing dampness, promoting digestion and removing blood stasis, thereby playing roles in reducing fat and losing weight. However, these materials have a certain smell or taste, and the blending ratio of the coffee powder is important, too much blending can affect the taste and flavor of the coffee, and too little blending can lead to insufficient health care function. Therefore, research is needed on how to prepare the original coffee powder with the slimming function.

In the existing preparation process of the functional coffee powder, only some health-care raw materials are mixed with the roasted coffee powder by a mixing device and then packaged, and due to the fact that the content of the health-care raw materials is small, the problem of uneven dispersion of auxiliary materials occurs when a small amount of health-care auxiliary materials are mixed into the main material roasted coffee powder, the problem of poor uniformity of products, unstable quality control and large difference of taste and health-care effect are easily caused during mass production, and the popularization of the functional coffee powder is seriously influenced. While most solutions to overcome this problem are to increase the mixing time and improve the uniformity of mixing, this method has a limited uniformity improvement for mass mixing and is time-consuming for mass production and severely reduces the production efficiency.

Disclosure of Invention

The application aims to provide functional coffee powder and a preparation method thereof, which solve the problems of single function and poor doping uniformity of functional raw materials in the production process of the existing coffee powder.

In order to solve the problems, the application provides the following technical scheme:

a functional coffee powder is prepared by mixing and grinding the following raw materials in percentage by mass: 96-98% of roasted coffee powder; 0.5 to 1 percent of lotus leaf; 0.5 to 1 percent of oat; 0.25 to 0.5 percent of longan pulp; 0.25 to 0.5 percent of hawthorn; 0.25 to 0.5 percent of coix seed: 0.25 to 0.5 percent of jujube.

The preparation method of the functional coffee powder comprises the following specific steps:

(a) Weighing the raw materials according to a proportion, uniformly mixing all the raw materials except for roasted coffee powder, crushing, sieving the powder with a 40-mesh sieve, placing the powder in a baking oven, roasting at the temperature below 60 ℃ until the water content is below 5%, taking out the powder, placing the powder in an aluminum foil bag, and sealing the aluminum foil bag to serve as auxiliary material powder for later use; taking the roasted coffee powder as a main material for standby;

(b) Adding auxiliary materials from the top of the step-by-step dispersing device, adding main materials from the side of the step-by-step dispersing device, synchronously mixing the main materials and the auxiliary materials by the step-by-step dispersing device, then gradually falling from top to bottom, repeatedly stirring and mixing, continuously adding new main materials for mixing and stirring in the step-by-step falling process of the mixture of the main materials and the auxiliary materials, gradually stirring, diluting and dispersing the auxiliary materials by the main materials until the auxiliary materials are completely dispersed in the main materials, taking out the mixed functional coffee powder from the bottom of the step-by-step dispersing device, and sub-packaging into small bags.

Preferably, the step-by-step dispersing device comprises an outer barrel, a plurality of main material pipes are arranged on the outer wall of the outer barrel from top to bottom, a frame and auxiliary material pipes are arranged on the outer barrel, an air cylinder is arranged at the top of the frame, a lifting plate is connected between two sides of the frame in a sliding mode, the top of the lifting plate is fixedly connected with a telescopic rod of the air cylinder, a motor is arranged below the lifting plate, a rotating shaft is arranged below an output shaft of the motor, the rotating shaft is coaxially arranged with the outer barrel and is rotationally connected with the outer barrel, a plurality of step-by-step stirring mechanisms are arranged in the outer barrel from top to bottom, the main material pipes are respectively communicated with the step-by-step stirring mechanisms one by one, the step-by-step stirring mechanisms synchronously perform step discharging from top to bottom under control of the rotating shaft, step-by-step dilution of auxiliary materials in the main material is completed through synchronous stirring, and the bottom of the step-by-step stirring mechanism at the lowest layer is provided with a discharging pipe.

Preferably, the stirring mechanism step by step is including locating stirred tank and the section of thick bamboo that separates on the urceolus inner wall, separate the section of thick bamboo and locate stirred tank top, stirred tank and separate a section of thick bamboo and all overlap and establish outside the pivot, be equipped with toper stopper, sealing ring and a plurality of stirring leaf in the pivot, the toper stopper is located the lower extreme below of separating the section of thick bamboo, the outer wall of sealing ring and the sealed sliding connection of bottom of stirred tank, the sealing ring rotates with the pivot to be connected, stirring leaf is all located in the stirred tank, the main material pipe communicates between stirred tank and separates the section of thick bamboo, and the stirred tank bottom intercommunication of the lower floor has the discharging pipe.

Preferably, the discharging pipe is provided with an electromagnetic valve.

A preparation method of weight-reducing functional instant coffee powder comprises the following specific steps: 400 parts by weight of the functional coffee powder are taken, placed in an extraction tank, 2000 parts by weight of water is added, pressurized and boiled for 1 hour at 180 ℃, naturally cooled, filtered to obtain filtrate, and the filtrate is concentrated and then spray-dried at 170 ℃ to obtain the slimming functional instant coffee powder.

A preparation method of instant coffee gel comprises the following specific steps:

(a) Packaging the instant coffee powder prepared by the method into gelatin capsules for standby, wherein the weight of the instant coffee powder in each capsule is between 0.1 and 10 g;

(b) Adding algal polysaccharide into hot water according to the proportion of 5-10wt% for stirring and dissolving, cooling the algal polysaccharide solution to 50-60 ℃, adding the capsule containing instant coffee powder into the algal polysaccharide solution, rapidly and uniformly stirring, injecting into a mould for quenching to 4 ℃, and packaging to obtain the instant coffee gel.

The application has the advantages that:

the roasted coffee powder is introduced with various raw materials with the weight-reducing and weight-losing health-care functions, so that the weight-reducing health-care functions can be provided while the taste and the smell of the coffee powder are ensured, the application range of the coffee powder is expanded, and the sensory and the function of the product are considered. The progressive dispersing device adopted in the application can dilute and disperse a small amount of auxiliary material powder into a large amount of coffee powder step by step, and gradually expands the volume and weight of the mixture, so that the final mixture has good uniformity, the continuous progressive dispersing mode from top to bottom can greatly save mixing time, the progressive dispersing device is suitable for industrial production, the discharging interval time between different batches is short, and the production efficiency is high.

Drawings

Fig. 1 is a schematic diagram of the overall structure of a stepwise dispersing apparatus.

Fig. 2 is a top view of the progressive dispersion apparatus.

Fig. 3 is a cross-sectional view taken along A-A in fig. 2.

Fig. 4 is a sectional view taken along the direction B-B in fig. 2.

Fig. 5 is a schematic view of the internal structure of the stepwise dispersing apparatus.

The device comprises a 1-outer cylinder, a 11-auxiliary pipe, a 12-main pipe, a 2-frame, a 21-lifting plate, a 3-cylinder, a 4-motor, a 41-rotating shaft, a 42-stirring blade, a 5-separating cylinder, a 51-conical plug, a 6-stirring kettle, a 61-sealing ring, a 7-discharging pipe and a 71-electromagnetic valve.

Detailed Description

The application is further described in connection with the following detailed description, in order to make the technical means, the creation characteristics, the achievement of the purpose and the effect of the application easy to understand.

Example 1: a preparation method of functional coffee powder comprises the following specific steps of

(a) Weighing the following raw materials in percentage by mass: roasting coffee powder 96%; 1% of lotus leaves; 1% of oat; 0.5% of longan pulp; 0.5% of hawthorn; 0.5% of coix seed: 0.5% of jujube. The preparation method of the roasted coffee powder comprises the following steps: classifying raw coffee beans, roasting at 145-170 ℃ for 15-20 min, cooling to room temperature, grinding into powder, and sieving with a 40-mesh sieve to obtain roasted coffee powder. The specific baking temperature can be adjusted according to different raw material types.

(b) Mixing all the raw materials except the roasted coffee powder uniformly, pulverizing, sieving with a 40 mesh sieve, placing in a baking oven, baking at below 60deg.C until water content is below 5%, taking out, placing in an aluminum foil bag, sealing, and taking out as adjuvant powder; taking the roasted coffee powder as a main material for standby;

(c) Before mixing, the bottom of the stirring kettle 6 is ensured to be blocked by the sealing ring 61, the conical plug 51 is completely separated from the lower opening of the separation barrel 5, main roasted coffee powder is added into each stirring kettle 6 through the main pipe 12, the adding amount of the roasted coffee powder can be gradually increased from top to bottom, for example, 16wt% of the roasted coffee powder is added into the upper stirring kettle 6, 30wt% of the roasted coffee powder is added into the middle stirring kettle 6, 50wt% of the roasted coffee powder is added into the lower stirring kettle 6, 96wt% of the total amount of the roasted coffee powder is adjusted according to actual needs, for example, the equal proportion (32 wt%) of the roasted coffee powder is added into each stirring kettle 6, 4wt% of auxiliary materials are added through the auxiliary pipe 11, the auxiliary materials fall into the separation barrel 5, then the auxiliary materials fall into the upper stirring kettle 6 from the lower opening of the separation barrel 5, the motor 4 is started, the motor 4 drives the rotating shaft 41 to rotate, the rotating shaft 41 drives the stirring blades 42 in each stirring kettle 6 to rotate, mixing main materials and auxiliary materials in the stirring kettle 6, suspending the motor 4 after stirring and mixing for 10 minutes, opening the air cylinder 3, lifting the lifting plate 21, driving the motor 4 and the rotating shaft 41 to move upwards by the lifting plate 21 until the conical plug 51 seals and blocks the lower opening of the separating barrel 5, simultaneously, driving the bottom opening of the stirring kettle 6 to open by the sealing ring 61, closing the air cylinder 3, enabling the mixture in each stirring kettle 6 to fall into the separating barrel 5 below, if necessary, opening the motor 4, assisting the falling of materials by the rotation of the stirring blades 42, opening the air cylinder 3 after the materials in each stirring kettle 6 are emptied, descending the lifting plate 21, driving the sealing ring 61 to block the bottom of the stirring kettle 6 by the rotating shaft 41 along with descending of the rotating shaft 41, simultaneously, completely separating the conical plug 51 from the lower opening of the separating barrel 5, enabling the mixture falling from the upper layer in the separating barrel 5 to fall into the stirring kettle 6 below through the lower opening of the separating barrel 5, the main material pipe 12 is used for supplementing and roasting the coffee powder into each stirring kettle 6, 4% of auxiliary materials are supplemented and added through the auxiliary material pipe 11, after supplementing, the auxiliary materials or the mixture falling from the upper layer are mixed with the supplementing and roasting coffee powder in the stirring kettles 6 below, the motor 4 is turned on again, the mixture in each stirring kettle 6 is stirred for 10 minutes simultaneously, the above processes are repeated, and the circulation is performed, so that the auxiliary materials are dispersed, diluted and mixed uniformly by continuously doping the roasted coffee powder in the process of gradually falling the materials from the upper stirring kettles 6 to the bottom stirring kettles 6, and finally, a small amount of auxiliary materials can be uniformly dispersed in a large amount of main materials in a short time. After the main materials and the auxiliary materials are stirred and mixed in the stirring kettle 6 at the lowest layer, the discharging pipe 7 is opened, and the mixed functional coffee powder can be taken out. The continuous mixing processing process can be completed by utilizing the step-by-step repeated dispersing process, and the mixing processing efficiency is improved.

(d) Filling the functional coffee powder into a suspension loop type filtering coffee bag, and obtaining the brewing coffee powder by 15 g/bag.

The step-by-step dispersing device used in the embodiment is shown in fig. 1 to 5, and comprises an outer barrel 1, the outer wall top-down of outer barrel 1 is equipped with a plurality of main material pipes 12, be equipped with frame 2 and auxiliary material pipe 11 on the outer barrel 1, the top of frame 2 is equipped with cylinder 3, sliding connection has lifter plate 21 between the both sides of frame 2, lifter plate 21 top links firmly with the telescopic link of cylinder 3, lifter plate 21 has motor 4 down, the output shaft of motor 4 has pivot 41 down, pivot 41 and outer barrel 1 coaxial arrangement and with outer barrel 1 rotate and be connected, top-down is equipped with 3 step-by-step rabbling mechanisms in the outer barrel 1, main material pipe 12 communicates with step-by-step rabbling mechanism one by one respectively, step-by-step rabbling mechanism is by pivot 41 control top-down's synchronous step ejection of compact, step-by-step rabbling mechanism accomplishes the step dilution in the main material through synchronous stirring auxiliary material, and the bottom of step-by-step rabbling mechanism bottom is equipped with discharging pipe 7. The stirring mechanism concrete structure step by step is including locating stirred tank 6 and the section of thick bamboo 5 that separates on the urceolus 1 inner wall, separate a section of thick bamboo 5 and locate stirred tank 6 top, stirred tank 6 and separate a section of thick bamboo 5 all cover and establish outside pivot 41, be equipped with toper stopper 51, sealing ring 61 and a plurality of stirring leaf 42 in the pivot 41, the lower extreme below of separating a section of thick bamboo 5 is located to toper stopper 51, sealing ring 61's outer wall and stirred tank 6's bottom seal sliding connection, sealing ring 61 and pivot 41 rotate and are connected, stirring leaf 42 all locates in stirred tank 6, main pipe 12 communicates between stirred tank 6 and separate a section of thick bamboo 5, and stirred tank 6 bottom intercommunication of the lower floor has discharging pipe 7. The upper opening of the separation cylinder 5 is large, the lower opening is small and is in a funnel shape, the upper opening is fixedly connected with the inner wall of the outer cylinder 1 in a sealing way, and the lower opening is sleeved outside the rotating shaft 41. The bottom of the stirring kettle 6 is also provided with a discharge hole which is in sealing sliding connection with the sealing ring 61. The discharging pipe 7 is provided with an electromagnetic valve 71. The number of the cascade stirring mechanisms can be increased or decreased according to the actual mixing effect, if the final mixed materials cannot be uniform enough, the cascade stirring mechanisms are required to be increased to 4-6 groups, and the amount of the roasted coffee powder added into each stirring kettle is reduced.

Example 2: the remainder was the same as in example 1 except that:

weighing the following raw materials in percentage by mass: roasting 98% of coffee powder; 0.5% of lotus leaf; 0.5% of oat; 0.25% of longan pulp; 0.25% of hawthorn; 0.25% of coix seed: 0.25% of jujube.

Comparative examples: the rest is the same as in example 1, except that the step-by-step dispersing device is not used for mixing, the conventional mixing method is adopted, the auxiliary materials are directly added into all the main materials, and a single stirring kettle is adopted for stirring and uniformly mixing, wherein the stirring time is 30 minutes.

The mixture of different main materials and auxiliary materials in the mixing proportion is respectively sent to: the method for testing the coffee of the people who drink the coffee frequently comprises the steps of infusing the mixed powder according to a conventional filter paper infusing method, then enabling the testing staff to taste each sample one by one (the mouth is rinsed with clean water after each sample taste), and requiring the testing staff to describe the smell and the taste of the coffee respectively, so that the conclusion is shown in table 1.

Table 1 ratio and mouthfeel of the blended coffee

Sequence number	Main material roasted coffee powder (g)	Auxiliary material (g)	Main material and auxiliary material proportion	Smell and taste of coffee
					1	250	250	1：1	The medicinal materials have heavy taste and are unacceptable
2	400	200	2：1	The medicinal materials have heavy taste and are unacceptable
					3	375	125	3：1	The medicinal materials have heavy taste and good mouthfeel
4	400	100	4：1	The medicinal materials have heavy taste and good mouthfeel
					5	500	100	5：1	The medicinal materials have heavy taste and good mouthfeel
6	600	100	6：1	The medicinal materials have heavy taste and good mouthfeel
					7	700	100	7：1	Has medicinal smell and taste of light medicinal smell
8	400	50	8：1	Has medicinal smell and taste of light medicinal smell
					9	480	20	24：1	Has light smell of medicinal materials, can be accepted
10	490	10	49：1	Almost no medicinal material taste and good acceptance

The ratio of No. 9 to No. 10 was thus selected as the main and auxiliary material ratio in examples 1 and 2.

The final products and the main materials of the examples 1 and 2 are baked to obtain the main indexes of the standard detection part of NY/T605-2006 "baked coffee", and the result is as follows:

table 2 results of the measurement of the suspension loop type coffee filter

Detecting items	Standard provision	Example 1	Example 2	Roasted coffee powder
					Moisture content	≤5.0％	1.78％	2.50％	2.10％
Caffeine and its preparation method	≥0.8％	1.0％	1.0％	1.0％
					Salmonella bacteria	Cannot be detected (25 g)	Undetected (25 g)	Undetected (25 g)	Undetected (25 g)
Shigella bacteria	Cannot be detected (25 g)	Undetected (25 g)	Undetected (25 g)	Undetected (25 g)
					Staphylococcus aureus	Cannot be detected (25 g)	Undetected (25 g)	Undetected (25 g)	Undetected (25 g)

Since crataegolic acid was present in the jujubes and hawthorns but not in the coffee, crataegolic acid was used as an index to determine whether the auxiliary materials were sufficiently mixed in the main materials, 10 bags were sampled from each of the same lot of products of example 1, example 2 and comparative example, the content of crataegolic acid in each sample was detected by HPLC, three lots were detected in total, and the coefficient of variation was counted to observe the uniformity and stability of the same lot. The results were as follows:

TABLE 3 evaluation of uniformity of dispersion of auxiliary materials in Main Material

The results in table 3 show that the traditional mixing method can easily cause uneven mixing of particles of the main material and the auxiliary material in the same batch of products, and the variation coefficient of the crataegolic acid content between different samples in the same batch is larger, so that even the functional coffee powder produced by mixing the same batch is larger, the difference of the auxiliary material content in different samples in the same batch is larger after the packaging, so that the phenomenon can only occur after the packaging, because a small amount of auxiliary material is not uniformly dispersed in the main material. The application effectively reduces fluctuation of the auxiliary material content in the samples in the same batch by adopting the step-by-step dispersing device, the mixing of the main material and the auxiliary material is more uniform, the auxiliary material content in each sample in the same batch is less in change after sub-packaging, and the mixing uniformity and stability are better.

Example 3: preparation of instant coffee powder:

400 parts by weight of the functional coffee powder prepared in the example 1, wherein the content of the traditional Chinese medicinal materials of the functional coffee powder is 4%, 2000 parts by weight of water is added into an extraction tank, the mixture is boiled for 1 hour under the pressure of 180 ℃, natural cooling is carried out, the filtrate is filtered, and the filtrate is concentrated and then spray-dried at 170 ℃ to obtain the slimming functional instant coffee powder. The preparation was repeated three times, the weights of the three instant coffee powders were 59.03g,57.44g,54.31g, respectively.

Example 4: preparation of instant coffee powder:

400 parts by weight of the functional coffee powder prepared in the example 2, wherein the content of the traditional Chinese medicinal materials of the functional coffee powder is 2%, 2000 parts by weight of water is added into an extraction tank, the mixture is boiled for 1 hour under the pressure of 180 ℃, natural cooling is carried out, the filtrate is filtered, and the filtrate is concentrated and then spray-dried at 170 ℃ to obtain the slimming functional instant coffee powder. The preparation was repeated three times, the weights of the three instant coffee powders were 57.059,55.42g,58.26g, respectively.

The weight-reducing functional instant coffee powder prepared in examples 3 and 4 was tested according to the standard test section of Q/BJL0001S-2020, with the following results:

table 4 weight-loss functional instant coffee powder test results

Detecting items	Standard of	Example 3	Example 4
				Caffeine and its preparation method	≥0.2g/100g	0.63g/100g	0.61g/100g
Proteins	≥1.0g/100mL	16.0g/100mL	17.0g/100mL

Example 5: preparation of instant coffee gel

(a) The instant coffee powder prepared in the embodiment is packaged into gelatin capsules for standby, and the weight of the instant coffee powder in each capsule is between 0.1 and 10 g;

(b) Adding algal polysaccharide into hot water according to the proportion of 5-10wt% for stirring and dissolving, cooling the algal polysaccharide solution to 50-60 ℃, adding the capsule containing instant coffee powder into the algal polysaccharide solution, rapidly and uniformly stirring, injecting into a mould for quenching to 4 ℃, and packaging to obtain the instant coffee gel.

The instant coffee gel prepared by the method can be prepared into instant coffee products from instant coffee powder, or can be prepared into coffee liquid for drinking by soaking the instant coffee gel in hot water, and the two alternative eating methods can meet different eating requirements.

It will be appreciated by those skilled in the art that the present application can be carried out in other embodiments without departing from the spirit or essential characteristics thereof. Accordingly, the above disclosed embodiments are illustrative in all respects, and not exclusive. All changes that come within the scope of the application or equivalents thereto are intended to be embraced therein.

Claims (4)

1. The functional coffee powder is characterized by being prepared by mixing and grinding the following raw materials in percentage by mass: 96-98% of roasted coffee powder; 0.5 to 1 percent of lotus leaf; 0.5 to 1 percent of oat; 0.25 to 0.5 percent of longan pulp; 0.25 to 0.5 percent of hawthorn; 0.25 to 0.5 percent of coix seed: 0.25 to 0.5 percent of jujube;

the preparation method of the functional coffee powder comprises the following specific steps:

(a) Weighing the raw materials according to a proportion, uniformly mixing all the raw materials except for roasted coffee powder, crushing, sieving the powder with a 40-mesh sieve, placing the powder in a baking oven, roasting at the temperature below 60 ℃ until the water content is below 5%, taking out the powder, placing the powder in an aluminum foil bag, and sealing the aluminum foil bag to serve as auxiliary material powder for later use; roasting coffee powder as a main material for standby;

(b) Adding auxiliary materials from the top of a progressive dispersing device, adding main materials from the side of the progressive dispersing device, synchronously mixing the main materials and the auxiliary materials by the progressive dispersing device, then gradually falling from top to bottom, repeatedly stirring and mixing, continuously adding new main materials for mixing and stirring in the process of gradually falling the mixture of the main materials and the auxiliary materials, gradually stirring, diluting and dispersing the auxiliary materials by the main materials until the auxiliary materials are completely dispersed in the main materials, taking out the mixed functional coffee powder from the bottom of the progressive dispersing device, and subpackaging into small bags;

the progressive dispersing device comprises an outer barrel (1), a plurality of main material pipes (12) are arranged on the outer wall of the outer barrel (1) from top to bottom, a frame (2) and auxiliary material pipes (11) are arranged on the outer barrel (1), an air cylinder (3) is arranged at the top of the frame (2), a lifting plate (21) is connected between two sides of the frame (2) in a sliding manner, the top of the lifting plate (21) is fixedly connected with a telescopic rod of the air cylinder (3), a motor (4) is arranged below the lifting plate (21), a rotating shaft (41) is arranged below an output shaft of the motor (4), the rotating shaft (41) and the outer barrel (1) are coaxially arranged and are rotationally connected with the outer barrel (1), a plurality of progressive stirring mechanisms are arranged in the outer barrel (1) from top to bottom, the main material pipes (12) are respectively communicated with the progressive stirring mechanisms one by one, the progressive stirring mechanisms are synchronously discharged from top to one under the control of the rotating shaft (41), the progressive stirring mechanisms complete progressive dilution of auxiliary materials in the main material is performed in the main material through synchronous stirring, and the progressive stirring mechanisms at the bottom of the lowermost progressive stirring mechanism is provided with a discharging pipe (7);

the stirring mechanism comprises a stirring kettle (6) and a separation barrel (5) which are arranged on the inner wall of an outer barrel (1), the separation barrel (5) is arranged above the stirring kettle (6), the stirring kettle (6) and the separation barrel (5) are sleeved outside a rotating shaft (41), a conical plug (51), a sealing ring (61) and a plurality of stirring blades (42) are arranged on the rotating shaft (41), the conical plug (51) is arranged below a lower opening of the separation barrel (5), the outer wall of the sealing ring (61) is in sealing sliding connection with the bottom of the stirring kettle (6), the sealing ring (61) is in rotating connection with the rotating shaft (41), the stirring blades (42) are arranged in the stirring kettle (6), a main material pipe (12) is communicated between the stirring kettle (6) and the separation barrel (5), and a discharging pipe (7) is communicated with the bottom of the stirring kettle (6) at the lowest layer.

Opening cylinder (3), lifting lifter plate (21), lifting plate (21) drive motor (4) and pivot (41) go up until conical plug (51) seal blocks the lower mouth of separating section of thick bamboo (5), and sealing ring (61) go up simultaneously and make stirred tank (6) bottom opening open, close cylinder (3), in the separating section of thick bamboo (5) of below all falls into of the mixture in each stirred tank (6).

2. A method for preparing a functional coffee powder according to claim 1, characterized in that the discharge tube (7) is provided with an electromagnetic valve (71).

3. A preparation method of weight-reducing functional instant coffee powder is characterized by comprising the following specific steps: 400 parts by weight of the functional coffee powder according to any one of claims 1 to 2 are taken, placed in an extraction tank, 2000 parts by weight of water is added, the mixture is pressurized and boiled for 1 hour at 180 ℃, natural cooling is carried out, the filtrate is filtered and taken, and the filtrate is concentrated and then spray-dried at 170 ℃ to obtain the slimming functional instant coffee powder.

4. The preparation method of the instant coffee gel is characterized by comprising the following specific steps:

(a) Packaging the instant coffee powder prepared by the method of claim 3 into gelatin capsules for later use, wherein the weight of the instant coffee powder in each capsule is between 0.1 and 10 g;

(b) Adding algal polysaccharide into hot water according to the proportion of 5-10wt% for stirring and dissolving, cooling the algal polysaccharide solution to 50-60 ℃, adding the capsule containing instant coffee powder into the algal polysaccharide solution, rapidly and uniformly stirring, injecting into a mould for quenching to 4 ℃, and packaging to obtain the instant coffee gel.