CN115316473A - Lutein coffee and preparation method thereof - Google Patents
Lutein coffee and preparation method thereof Download PDFInfo
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- CN115316473A CN115316473A CN202211027432.2A CN202211027432A CN115316473A CN 115316473 A CN115316473 A CN 115316473A CN 202211027432 A CN202211027432 A CN 202211027432A CN 115316473 A CN115316473 A CN 115316473A
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- lutein
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- barley
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- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 title claims abstract description 63
- 229960005375 lutein Drugs 0.000 title claims abstract description 63
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 title claims abstract description 63
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 title claims abstract description 63
- 235000012680 lutein Nutrition 0.000 title claims abstract description 59
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 title claims abstract description 59
- 239000001656 lutein Substances 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 34
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 22
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 17
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 17
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 17
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 17
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 17
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 17
- 235000019206 astragalus extract Nutrition 0.000 claims abstract description 17
- 229940055416 blueberry extract Drugs 0.000 claims abstract description 17
- 235000019216 blueberry extract Nutrition 0.000 claims abstract description 17
- 235000020710 ginseng extract Nutrition 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 17
- 239000011718 vitamin C Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 6
- 238000007873 sieving Methods 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000008476 powdered milk Nutrition 0.000 claims description 5
- 235000008210 xanthophylls Nutrition 0.000 claims description 4
- 208000003464 asthenopia Diseases 0.000 abstract description 10
- 208000024891 symptom Diseases 0.000 abstract description 10
- 208000002780 macular degeneration Diseases 0.000 abstract description 8
- 206010047513 Vision blurred Diseases 0.000 abstract description 5
- 208000002177 Cataract Diseases 0.000 abstract description 4
- 208000003556 Dry Eye Syndromes Diseases 0.000 abstract description 4
- 206010013774 Dry eye Diseases 0.000 abstract description 4
- 206010015958 Eye pain Diseases 0.000 abstract description 4
- 206010034960 Photophobia Diseases 0.000 abstract description 4
- 206010064930 age-related macular degeneration Diseases 0.000 abstract description 4
- 208000030533 eye disease Diseases 0.000 abstract description 4
- 210000001525 retina Anatomy 0.000 abstract description 4
- 230000002207 retinal effect Effects 0.000 abstract description 4
- NCYCYZXNIZJOKI-IOUUIBBYSA-N 11-cis-retinal Chemical compound O=C/C=C(\C)/C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-IOUUIBBYSA-N 0.000 abstract description 2
- 206010038848 Retinal detachment Diseases 0.000 abstract description 2
- 102000004330 Rhodopsin Human genes 0.000 abstract description 2
- 108090000820 Rhodopsin Proteins 0.000 abstract description 2
- 208000001491 myopia Diseases 0.000 abstract description 2
- 230000004379 myopia Effects 0.000 abstract description 2
- 230000008832 photodamage Effects 0.000 abstract description 2
- 230000004264 retinal detachment Effects 0.000 abstract description 2
- 241000209219 Hordeum Species 0.000 description 11
- 235000002639 sodium chloride Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 230000004438 eyesight Effects 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 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
- A23F5/24—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses lutein coffee and a preparation method thereof, and relates to the technical field of coffee, wherein the lutein coffee comprises the following raw material components in parts by weight: 60-80 parts of coffee beans, 10-16 parts of figs, 7-9 parts of barley, 10-12 parts of milk, 15-20 parts of white granulated sugar, 0.8-1.2 parts of cocoa powder, 2-3 parts of edible salt, 0.01-0.03 part of lutein, 3-5 parts of blueberry extract, 4-6 parts of chrysanthemum extract, 1.5-2.5 parts of ginseng extract, 2-3 parts of astragalus extract and 0.04-0.06 part of vitamin C. The raw material components of the lutein coffee provided by the invention contain lutein, so that blue light can be effectively filtered to protect eyes from light damage, the generation of rhodopsin in retinas can be promoted, severe myopia and retinal detachment can be prevented, asthenopia symptoms such as blurred vision, dry eyes, eye distension, eye pain and photophobia can be relieved, and eye diseases such as age-related macular degeneration, cataract, macular degeneration and retinal color can be prevented.
Description
Technical Field
The invention relates to the technical field of coffee, and particularly relates to lutein coffee and a preparation method thereof.
Background
Most of the time of people's work and life is occupied by electronic products, and the electron screen is watched to eyes for a long time, leads to people's eyes to appear tired, dry and astringent, look the blurred vision, painful scheduling problem, and above problem is because the blue light that the electron display screen sent leads to. Blue light can penetrate the eye to reach the retina, and can cause damage to the retina and macular area, affecting vision.
Coffee is one of three major drinks in the world, people can drink frequently in daily life, and the coffee has the effects of helping digestion, revivifying, resisting fatigue and resisting oxidation.
At present, the lutein coffee which can protect eyes from being damaged by blue light, relieve asthenopia symptoms such as blurred vision, dry eyes, eye distension, eye pain and photophobia and prevent eye diseases such as age-related macular degeneration, cataract, macular degeneration and retinal color does not exist.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides lutein coffee and a preparation method thereof. The lutein coffee provided by the invention can protect eyes from being damaged by blue light, relieve asthenopia symptoms such as blurred vision, dry eyes, eye distension, eye pain and photophobia, and prevent eye diseases such as age-related macular degeneration, cataract, macular degeneration and retinal color.
One object of the present invention is to protect a xanthophyll coffee. The lutein coffee comprises the following raw material components in parts by weight: 60-80 parts of coffee beans, 10-16 parts of figs, 7-9 parts of barley, 10-12 parts of milk, 15-20 parts of white granulated sugar, 0.8-1.2 parts of cocoa powder, 2-3 parts of edible salt, 0.01-0.03 part of lutein, 3-5 parts of blueberry extract, 4-6 parts of chrysanthemum extract, 1.5-2.5 parts of ginseng extract, 2-3 parts of astragalus extract and 0.04-0.06 part of vitamin C.
Preferably, the lutein coffee comprises the following raw material components in parts by weight: 70 parts of coffee beans, 13 parts of figs, 8 parts of barley, 11 parts of milk, 17.5 parts of white granulated sugar, 1 part of cocoa powder, 2.5 parts of edible salt, 0.02 part of lutein, 4 parts of blueberry extract, 5 parts of chrysanthemum extract, 2 parts of ginseng extract, 2.5 parts of astragalus extract and 0.05 part of vitamin C.
Preferably, the lutein coffee comprises the following raw material components in parts by weight: 60 parts of coffee beans, 10 parts of figs, 7 parts of barley, 10 parts of milk, 15 parts of white granulated sugar, 0.8 part of cocoa powder, 2 parts of table salt, 0.01 part of lutein, 3 parts of blueberry extract, 4 parts of chrysanthemum extract, 1.5 parts of ginseng extract, 2 parts of astragalus extract and 0.04 part of vitamin C.
Preferably, the lutein coffee comprises the following raw material components in parts by weight: 80 parts of coffee beans, 16 parts of figs, 9 parts of barley, 12 parts of milk, 20 parts of white granulated sugar, 1.2 parts of cocoa powder, 10 parts of edible salt, 0.03 part of lutein, 5 parts of blueberry extract, 6 parts of chrysanthemum extract, 2.5 parts of ginseng extract, 3 parts of astragalus extract and 0.06 part of vitamin C.
Another objective of the present invention is to protect the preparation method of lutein coffee as above, comprising the following steps:
s1, drying figs and barley, crushing and sieving to prepare mixed powder;
s2, soaking coffee beans in water, boiling, filtering and cooling to obtain coffee liquid;
s3, adding mixed powder milk, white granulated sugar, cocoa powder, edible salt, lutein, a blueberry extract, a chrysanthemum extract, a ginseng extract, an astragalus extract and vitamin C into the coffee liquid, and uniformly mixing to obtain the lutein coffee.
Preferably, in the step S1, the drying is performed at 90-100 ℃ for 1-2 hours.
Preferably, in step S1, the sieving is 800-mesh sieving.
Preferably, in step S2, the weight ratio of coffee beans to water is 1:2-3.
Preferably, in step S2, the soaking is for 20 to 30 minutes.
Preferably, in the step S2, the cooking is performed at 60-65 ℃ for 10-15 minutes.
The invention has the beneficial effects that:
(1) The raw material components of the lutein coffee provided by the invention contain lutein, so that blue light can be effectively filtered to protect eyes from light damage, the generation of rhodopsin in retinas can be promoted, severe myopia and retinal detachment can be prevented, asthenopia symptoms such as blurred vision, dry eyes, eye distension, eye pain and photophobia can be relieved, and eye diseases such as age-related macular degeneration, cataract, macular degeneration and retinal color can be prevented.
(2) The preparation method of the lutein coffee provided by the invention is simple to operate, stable in technology, easy to obtain raw materials, excellent in effect and extremely high in popularization value.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The embodiment provides lutein coffee which comprises the following raw material components in parts by weight:
70 parts of coffee beans, 13 parts of figs, 8 parts of barley, 11 parts of milk, 17.5 parts of white granulated sugar, 1 part of cocoa powder, 2.5 parts of edible salt, 0.02 part of lutein, 4 parts of blueberry extract, 5 parts of chrysanthemum extract, 2 parts of ginseng extract, 2.5 parts of astragalus extract and 0.05 part of vitamin C.
The embodiment also provides a preparation method of the lutein coffee, which comprises the following steps:
s1, drying figs and barley, crushing and sieving to obtain mixed powder;
s2, soaking coffee beans in water, boiling, filtering and cooling to obtain coffee liquid;
s3, adding mixed powder milk, white granulated sugar, cocoa powder, edible salt, lutein, a blueberry extract, a chrysanthemum extract, a ginseng extract, an astragalus extract and vitamin C into the coffee liquid, and uniformly mixing to obtain the lutein coffee.
In the step S1, the drying is carried out for 1.5 hours at the temperature of 95 ℃.
In the step S1, the sieving is 800-mesh sieving.
In step S2, the weight percentage ratio of the coffee beans to the water is 1:2.5.
in step S2, the soaking is performed for 25 minutes.
In step S2, the cooking is performed for 15 minutes at 60 ℃.
Example 2
The embodiment provides lutein coffee which comprises the following raw material components in parts by weight:
60 parts of coffee beans, 10 parts of figs, 7 parts of barley, 10 parts of milk, 15 parts of white granulated sugar, 0.8 part of cocoa powder, 2 parts of edible salt, 0.01 part of lutein, 3 parts of blueberry extract, 4 parts of chrysanthemum extract, 1.5 parts of ginseng extract, 2 parts of astragalus extract and 0.04 part of vitamin C.
The embodiment also provides a preparation method of the lutein coffee, which comprises the following steps:
s1, drying figs and barley, crushing and sieving to obtain mixed powder;
s2, soaking coffee beans in water, boiling, filtering and cooling to obtain coffee liquid;
s3, adding mixed powder milk, white granulated sugar, cocoa powder, edible salt, lutein, a blueberry extract, a chrysanthemum extract, a ginseng extract, an astragalus extract and vitamin C into the coffee liquid, and uniformly mixing to obtain the lutein coffee.
In the step S1, the drying is performed for 1.5 hours at 95 ℃.
In the step S1, the sieving is 800-mesh sieving.
In step S2, the weight percentage ratio of the coffee beans to the water is 1:2.5.
in step S2, the soaking is performed for 25 minutes.
In the step S2, the cooking is performed for 15 minutes at 60 ℃.
Example 3
The embodiment provides lutein coffee which comprises the following raw material components in parts by weight:
80 parts of coffee beans, 16 parts of figs, 9 parts of barley, 12 parts of milk, 20 parts of white granulated sugar, 1.2 parts of cocoa powder, 10 parts of edible salt, 0.03 part of lutein, 5 parts of blueberry extract, 6 parts of chrysanthemum extract, 2.5 parts of ginseng extract, 3 parts of astragalus extract and 0.06 part of vitamin C.
The embodiment also provides a preparation method of the lutein coffee, which comprises the following steps:
s1, drying figs and barley, crushing and sieving to prepare mixed powder;
s2, soaking coffee beans in water, boiling, filtering and cooling to obtain coffee liquid;
s3, adding mixed powder milk, white granulated sugar, cocoa powder, edible salt, lutein, a blueberry extract, a chrysanthemum extract, a ginseng extract, an astragalus extract and vitamin C into the coffee liquid, and uniformly mixing to obtain the lutein coffee.
In the step S1, the drying is carried out for 1.5 hours at the temperature of 95 ℃.
In the step S1, the sieving is 800-mesh sieving.
In step S2, the weight percentage ratio of the coffee beans to the water is 1:2.5.
in step S2, the soaking is performed for 25 minutes.
In step S2, the cooking is performed for 15 minutes at 60 ℃.
Test examples
Testing of the Effect of relieving eyestrain of the xanthophyll coffee prepared in examples 1 to 3
Test objects: locally randomly selecting people with asthenopia symptoms at 20-40 years old, wherein the degrees of the symptoms are consistent, no significant difference exists, and the characters are not limited, and the number of the people is 300.
The test method comprises the following steps: the test subjects were randomly and equally divided into 3 groups of 100 persons each, and the lutein coffee prepared in examples 1-3 was drunk twice a day, after breakfast and supper, 250ml each time for 1 month.
And (4) effect judgment:
and (3) curing: the asthenopia symptoms disappear completely, and the vision recovers to be normal.
The effect is shown: the eye fatigue symptom is obviously relieved, and the vision is improved.
The method has the following advantages: the eye fatigue symptom is relieved, and the vision is obviously improved.
And (4) invalidation: the symptoms of asthenopia are not reduced or aggravated by the treatment.
And (3) testing results: see table 1.
TABLE 1
| Example 1 | Example 2 | Example 3 | |
| Cure/human | 93 | 90 | 89 |
| Show effect/human | 5 | 6 | 10 |
| Effective/human | 2 | 4 | 1 |
| Invalid/human | 0 | 0 | 0 |
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the embodiments of the present invention, and they should be construed as being covered by the appended claims and their equivalents.
Claims (10)
1. A xanthophyll coffee, characterized in that: the lutein coffee comprises the following raw material components in parts by weight: 60-80 parts of coffee beans, 10-16 parts of figs, 7-9 parts of barley, 10-12 parts of milk, 15-20 parts of white granulated sugar, 0.8-1.2 parts of cocoa powder, 2-3 parts of edible salt, 0.01-0.03 part of lutein, 3-5 parts of blueberry extract, 4-6 parts of chrysanthemum extract, 1.5-2.5 parts of ginseng extract, 2-3 parts of astragalus extract and 0.04-0.06 part of vitamin C.
2. The lutein coffee according to claim 1, characterized in that: the lutein coffee comprises the following raw material components in parts by weight: 70 parts of coffee beans, 13 parts of figs, 8 parts of barley, 11 parts of milk, 17.5 parts of white granulated sugar, 1 part of cocoa powder, 2.5 parts of edible salt, 0.02 part of lutein, 4 parts of blueberry extract, 5 parts of chrysanthemum extract, 2 parts of ginseng extract, 2.5 parts of astragalus extract and 0.05 part of vitamin C.
3. The lutein coffee of claim 1 wherein: the lutein coffee comprises the following raw material components in parts by weight: 60 parts of coffee beans, 10 parts of figs, 7 parts of barley, 10 parts of milk, 15 parts of white granulated sugar, 0.8 part of cocoa powder, 2 parts of edible salt, 0.01 part of lutein, 3 parts of blueberry extract, 4 parts of chrysanthemum extract, 1.5 parts of ginseng extract, 2 parts of astragalus extract and 0.04 part of vitamin C.
4. The lutein coffee according to claim 1, characterized in that: the lutein coffee comprises the following raw material components in parts by weight: 80 parts of coffee beans, 16 parts of figs, 9 parts of barley, 12 parts of milk, 20 parts of white granulated sugar, 1.2 parts of cocoa powder, 10 parts of edible salt, 0.03 part of lutein, 5 parts of blueberry extract, 6 parts of chrysanthemum extract, 2.5 parts of ginseng extract, 3 parts of astragalus extract and 0.06 part of vitamin C.
5. A process for the preparation of a xanthophyll coffee as claimed in any one of claims 1 to 4, characterized in that: the preparation method comprises the following steps:
s1, drying figs and barley, crushing and sieving to obtain mixed powder;
s2, soaking coffee beans in water, boiling, filtering and cooling to obtain coffee liquid;
s3, adding mixed powder milk, white granulated sugar, cocoa powder, edible salt, lutein, a blueberry extract, a chrysanthemum extract, a ginseng extract, an astragalus extract and vitamin C into the coffee liquid, and uniformly mixing to obtain the lutein coffee.
6. The method for preparing lutein coffee according to claim 5, characterized in that: in the step S1, the drying is carried out for 1-2 hours at the temperature of 90-100 ℃.
7. The method for preparing lutein coffee according to claim 5, characterized in that: in the step S1, the sieving is 800-mesh sieving.
8. The method for preparing lutein coffee according to claim 5, characterized in that: in step S2, the weight percentage ratio of the coffee beans to the water is 1:2-3.
9. The method for preparing lutein coffee according to claim 5, characterized in that: in the step S2, the soaking is carried out for 20-30 minutes.
10. The method for preparing lutein coffee according to claim 5, characterized in that: in the step S2, the cooking is performed for 10 to 15 minutes at the temperature of between 60 and 65 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211027432.2A CN115316473A (en) | 2022-08-25 | 2022-08-25 | Lutein coffee and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211027432.2A CN115316473A (en) | 2022-08-25 | 2022-08-25 | Lutein coffee and preparation method thereof |
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| Publication Number | Publication Date |
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| CN115316473A true CN115316473A (en) | 2022-11-11 |
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| CN202211027432.2A Pending CN115316473A (en) | 2022-08-25 | 2022-08-25 | Lutein coffee and preparation method thereof |
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|---|---|---|---|---|
| JP2005065525A (en) * | 2003-08-20 | 2005-03-17 | Koyo Shokai:Kk | Lutein- and blueberry-containing drink |
| CN106260365A (en) * | 2015-05-27 | 2017-01-04 | 天津市格雷科技发展有限公司 | A kind of solid coffee particles beverage and preparation method thereof |
| CN107094964A (en) * | 2017-04-26 | 2017-08-29 | 成都森洁商贸有限公司 | A kind of preparation method of the blueberry mixed health coffee with traditional Chinese medicine ingredients |
| CN108606199A (en) * | 2018-03-27 | 2018-10-02 | 佛山市体视能饮料有限公司 | A kind of functional beverage and preparation method thereof for alleviating muscle power and asthenopia |
| CN108782911A (en) * | 2018-05-04 | 2018-11-13 | 石增杰 | A kind of functional coffee and preparation method thereof |
| CN109043072A (en) * | 2018-09-15 | 2018-12-21 | 安徽咖力士咖啡食品有限公司 | A kind of aromatic coffee formula and its manufacture craft |
| CN109691575A (en) * | 2017-10-24 | 2019-04-30 | 朱桂华 | A kind of blueberry coffee formula |
-
2022
- 2022-08-25 CN CN202211027432.2A patent/CN115316473A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005065525A (en) * | 2003-08-20 | 2005-03-17 | Koyo Shokai:Kk | Lutein- and blueberry-containing drink |
| CN106260365A (en) * | 2015-05-27 | 2017-01-04 | 天津市格雷科技发展有限公司 | A kind of solid coffee particles beverage and preparation method thereof |
| CN107094964A (en) * | 2017-04-26 | 2017-08-29 | 成都森洁商贸有限公司 | A kind of preparation method of the blueberry mixed health coffee with traditional Chinese medicine ingredients |
| CN109691575A (en) * | 2017-10-24 | 2019-04-30 | 朱桂华 | A kind of blueberry coffee formula |
| CN108606199A (en) * | 2018-03-27 | 2018-10-02 | 佛山市体视能饮料有限公司 | A kind of functional beverage and preparation method thereof for alleviating muscle power and asthenopia |
| CN108782911A (en) * | 2018-05-04 | 2018-11-13 | 石增杰 | A kind of functional coffee and preparation method thereof |
| CN109043072A (en) * | 2018-09-15 | 2018-12-21 | 安徽咖力士咖啡食品有限公司 | A kind of aromatic coffee formula and its manufacture craft |
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Application publication date: 20221111 |