CN115736067A - Freeze-dried coffee bean powder and preparation method of product containing freeze-dried coffee bean powder - Google Patents
Freeze-dried coffee bean powder and preparation method of product containing freeze-dried coffee bean powder Download PDFInfo
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- CN115736067A CN115736067A CN202211648724.8A CN202211648724A CN115736067A CN 115736067 A CN115736067 A CN 115736067A CN 202211648724 A CN202211648724 A CN 202211648724A CN 115736067 A CN115736067 A CN 115736067A
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Abstract
The invention discloses a freeze-dried coffee bean powder and a preparation method of a product containing the freeze-dried coffee bean powder, which provide a plurality of withdrawal products for users who are accustomed to chewing areca nuts to assist in the withdrawal of the areca nuts, thereby reducing the risk of injuring the health of the bodies by chewing the areca nuts, and also has the effects of refreshing and relieving addiction.
Description
Technical Field
The invention belongs to the technical field of manufacturing of coffee products in human living necessities, and particularly relates to coffee bean freeze-dried powder and a preparation method of a product containing the coffee bean freeze-dried powder.
Background
The betel nut has multiple effects of killing parasites, breaking food retention, descending qi, activating stagnancy, promoting diuresis and eliminating dampness and the like, and can lower qi, promote digestion and eliminate phlegm on the traditional Chinese medicine; the betel nut also contains various nutrient substances; therefore, the betel nut cannot be used as food credit, and simultaneously has medicinal value and can treat some physical diseases.
However, although the efficacy and the action of the betel nut are many, the betel nut is harmful to the human body when being eaten excessively, and oral diseases, digestive system diseases, cardiovascular injuries, neurotoxicity and the like can be caused when the betel nut is chewed for a long time.
Therefore, the latest edition of food production permission catalog in 2020 cancels the category of edible areca, namely the areca is not food at present, which causes the status of the areca in the market to be in an embarrassing situation; betel nuts are increasingly on the shelf and are being banned.
For the users who are accustomed to chewing areca, it is difficult to quit chewing areca; in the prior art, a substitute product which can help a user who is accustomed to chewing betel nuts to quit the betel nuts so as to reduce the risk of damaging the physical health of the user who chews the betel nuts and has the effects of refreshing and relieving addiction is lacked.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide the coffee bean freeze-dried powder and the preparation method of the product containing the coffee bean freeze-dried powder, which can help users who are accustomed to chewing betel nuts to abstain the betel nuts, so that the risk of injuring body health by chewing the betel nuts is reduced, and the refreshing and addiction-relieving effects are also achieved.
The technical scheme adopted by the invention is as follows:
a preparation method of coffee bean freeze-dried powder comprises the following steps:
s1, weighing and measuring the volume; screening out high-quality coffee beans from the raw coffee beans, and removing the coffee beans which are not full and have poor quality;
s2, rotating the mixture into a baking machine for baking;
s3, controlling the real-time temperature according to the requirement of the roasting temperature curve of the coffee beans;
s4, taking out coffee beans and cooling;
s5, grinding the coffee beans into coffee powder;
s6, preparing the coffee liquid by adopting a hand brewing method:
s7, placing the coffee liquid in a vacuum freeze dryer with the vacuum degree of 4-6 pa and the temperature of 40-60 ℃ and freezing at low temperature for 48-72 h;
s8, preparing brown powdery freeze-dried coffee powder.
Further, the step S6 includes the following operations:
the proportion of water added for hand infusion is 10 to 15 times of the weight of the coffee powder, and the temperature of the infusion water is 88 to 94 ℃; the brewing time is 88 to 92S;
the solid content of the coffee liquid after being brewed is 30 to 50 percent.
The invention also relates to an areca chewing gum containing the freeze-dried coffee powder, which is prepared by the method and also comprises the following components:
areca polysaccharide polyphenol, areca essence, chewing gum base, carrageenan, pigment, wheat gliadin, maltodextrin, high fructose syrup and xylitol;
the proportion range of each component calculated according to the total weight percentage is as follows:
the invention also relates to a preparation method of the betel nut chewing gum containing the coffee bean freeze-dried powder, which comprises the following steps:
a1, weighing freeze-dried coffee powder, areca polysaccharide polyphenol, high fructose syrup and xylitol, and specifically weighing 0.01-10% of the freeze-dried coffee powder, 1-20% of the areca polysaccharide polyphenol, 1-10% of the high fructose syrup and 1-10% of xylitol; dissolving and stirring evenly at the high temperature of 85-95 ℃; preparing a first composition;
a2, weighing a chewing gum base and gliadin, specifically weighing 30-50% of the total weight of the chewing gum base and 1-10% of the total weight of the gliadin; stirring and uniformly mixing for 5 hours at the temperature of 55-65 ℃; preparing a second composition;
a3, weighing areca essence, carrageenan, pigment and maltodextrin; specifically, 1 to 10 percent of maltodextrin, 1 to 10 percent of betel nut essence, 0.01 to 5 percent of carrageenan and 0.01 to 5 percent of pigment are weighed; mixing uniformly; obtaining a third composition;
a4, uniformly stirring and mixing the first composition, the second composition and the third composition to obtain a betel nut chewing gum raw material mixture;
a5, placing the areca chewing gum raw material mixture into a chewing gum mold to prepare an areca chewing gum semi-finished product;
a6, aging the areca chewing gum semi-finished product;
a7, packaging; bagging chewing gum bags, and packaging by a packaging machine;
and A8, sterilizing for 30min under the ultraviolet condition to obtain the areca chewing gum finished product.
Further, in the step A6, the areca chewing gum semi-finished product is placed in a refrigerator at 4 ℃ for low-temperature aging; the aging time is 24-48 h.
The invention also relates to a betel nut buccal tablet containing the freeze-dried coffee powder, the freeze-dried coffee powder prepared by the method also comprises the following components:
areca polysaccharide polyphenol, xylitol, maltodextrin, citric acid, areca essence, mint essence and magnesium stearate;
the proportion range of each component calculated by the total weight percentage is as follows:
the invention also relates to a preparation method of the betel nut buccal tablet containing the coffee bean freeze-dried powder, which comprises the following steps:
m1, performing ultraviolet sterilization treatment on all the raw materials, and sterilizing for 30min under an ultraviolet condition;
m2, weighing the coffee freeze-dried powder, the areca polysaccharide polyphenol, the maltodextrin, the citric acid, the areca essence and the mint essence;
m3, placing the weighed materials in a double-helix conical mixer, adjusting the rotating speed to 35rpm/min, and mixing for 1-3 h until the materials are uniform for later use;
m4, preparing a soft material by taking water as a wetting agent;
m5, sieving by a 14-mesh sieve for granulation;
m6, drying; drying for 4-8 h at 60 ℃, and controlling the water content to be below 5%;
m7, adding 1.5% of magnesium stearate and uniformly mixing;
m10, putting the mixture into a tablet press for tabletting;
m11, sterilizing for 30min under the ultraviolet condition;
and M12, storing at room temperature.
Furthermore, 5-8% of water is added in the step M4, and the requirements of making the soft material are that the soft material is in a state of being held into a group by hand and being scattered by light touch.
And further, drying for 4-8 h in a constant-temperature drum drying box at 60 ℃ in the step M5.
Finally, in the step M10, the maximum tabletting diameter is 25mm, the rotating speed is 1400rpm/min, and the power is 1.1kw.
The invention has the beneficial effects that:
a freeze-dried powder of coffee bean and a preparation method of a product containing the freeze-dried powder of coffee bean provide several withdrawal products for the users who are used to chew areca nuts to assist in the withdrawal of areca nuts, thereby reducing the risk of injuring the health of the body when the areca nuts are chewed, and also has the effects of refreshing and relieving addiction.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments obtained by a person skilled in the art without making any inventive step are within the scope of protection of the present invention.
The invention provides a freeze-dried coffee bean powder and a preparation method of a product containing the freeze-dried coffee bean powder, and the overall planning scheme is as follows: the high-quality coffee beans are prepared into the freeze-dried coffee bean powder, and the freeze-dried coffee bean powder is combined with various food materials to prepare different forms of freeze-dried coffee bean powder which has the effects of refreshing and restoring consciousness, has no side effect on human health, and is safe and reliable. Thereby achieving the purpose of providing a plurality of giving-up products for users who are accustomed to chewing the betel nuts, reducing the risk of damaging the health of the users by chewing the betel nuts, refreshing the betel nuts, relieving the dependence on the betel nuts and giving up the betel nuts; the production process is simple, the consumed time is short, the cost investment is low, and the method is economic and environment-friendly.
The specific technical scheme is as follows:
1. a preparation method of coffee bean freeze-dried powder comprises the following steps:
s1, weighing and measuring the volume; screening out high-quality coffee beans from the raw coffee beans, and removing the coffee beans which are not full and have poor quality;
s2, rotating the mixture into a baking machine for baking;
s3, controlling the real-time temperature according to the roasting temperature curve requirement of the coffee beans; the temperature curve has great influence on the quality of roasted coffee beans, so that the temperature condition needs to be controlled in real time strictly according to the roasting temperature curve requirement of the coffee beans in the roasting process;
the total time of baking is 10-15 minutes in the specific operation process, the turning yellow point is observed, the first explosion time is from 8 minutes to 10 minutes from the beginning, the temperature is 180-190 ℃, the bean is discharged from the furnace about 1 minute 30 seconds to 3 minutes 30 seconds after the first explosion, and the bean discharging temperature is about 200 ℃.
S4, taking out coffee beans and cooling;
s5, grinding the coffee beans into coffee powder;
s6, preparing the coffee liquid by adopting a hand brewing method:
the proportion of water added for hand brewing is 10 to 15 times of the weight of the coffee powder, and the brewing water temperature is 88 to 94 ℃; the brewing time is 88 to 92 seconds;
the solid content of the coffee liquid obtained by brewing is 30-50 percent;
s7, placing the coffee liquid in a vacuum freeze dryer with the vacuum degree of 4-6 pa and the temperature of 40-60 ℃ and freezing at low temperature for 48-72 h;
and S8, preparing brown powdery freeze-dried coffee powder.
The freeze-dried coffee powder prepared by the invention is brown powder and has the function of providing caffeine; the application of the coffee freeze-dried powder mainly generates a synergistic effect with arecoline, thereby achieving the purpose of relieving addiction. The specific addition amount of the freeze-dried coffee powder prepared by the invention in the application process is calculated according to the percentage, and the optimal addition amount is controlled to be 0.05-30% of the total weight; the specific addition amount can be adaptively and automatically selected according to the use requirement; in special cases, the addition amount can be greatly increased according to the use requirement.
2. The invention also relates to an areca chewing gum containing the freeze-dried coffee powder, and the freeze-dried coffee powder prepared by the method also comprises the following components:
areca polysaccharide polyphenol, areca essence, chewing gum base, carrageenan, pigment, wheat gliadin, maltodextrin, high fructose syrup and xylitol;
the proportion range of each component calculated by the total weight percentage is as follows:
3. the invention also relates to a preparation method of the areca chewing gum containing the coffee bean freeze-dried powder, which comprises the following steps:
a1, weighing freeze-dried coffee powder, areca polysaccharide polyphenol, high fructose corn syrup and xylitol, and specifically weighing 0.01-10% of the freeze-dried coffee powder, 1-20% of the areca polysaccharide polyphenol, 1-10% of the high fructose corn syrup and 1-10% of the xylitol; dissolving and stirring evenly at the high temperature of 85-95 ℃; preparing a first composition;
a2, weighing a chewing gum base and gliadin, specifically weighing 30-50% of the total weight of the chewing gum base and 1-10% of the total weight of the gliadin; stirring and uniformly mixing for 5 hours at the temperature of 55-65 ℃; preparing a second composition;
a3, weighing areca essence, carrageenan, pigment and maltodextrin; specifically, 1 to 10 percent of maltodextrin, 1 to 10 percent of betel nut essence, 0.01 to 5 percent of carrageenan and 0.01 to 5 percent of pigment are weighed; mixing uniformly; preparing a third composition;
a4, uniformly stirring and mixing the first composition, the second composition and the third composition to obtain an areca chewing gum raw material mixture; the first composition, the second composition and the third composition are in a solid and liquid mixed state after being stirred and mixed, so that the betel nut chewing gum raw material prepared by the method is a non-flowing mixture;
a5, placing the areca chewing gum raw material mixture into a chewing gum mold to prepare an areca chewing gum semi-finished product;
a6, aging the areca chewing gum semi-finished product; placing the areca chewing gum semi-finished product in a refrigerator at 4 ℃ for low-temperature aging; the aging time is 24-48 h.
And (4) after the betel nut chewing gum semi-finished product is aged, carrying out temperature returning treatment.
A7, packaging; packaging with chewing gum bag, and packaging with packaging machine
And A8, sterilizing for 30min under the ultraviolet condition to obtain a finished areca chewing gum product.
The first embodiment is as follows: preparing areca chewing gum containing freeze-dried coffee powder according to the method, and weighing 17g of freeze-dried coffee powder; 10g of areca polysaccharide polyphenol; 5g of betel nut essence; 33g of chewing gum base; 5g of carrageenan; 5g of pigment; 5g of wheat alcohol soluble protein; 8g of maltodextrin; 10g of high fructose corn syrup; 2g of xylitol; about 100g of areca chewing gum sample 1 containing coffee lyophilized powder was prepared.
The second embodiment: 15g of coffee freeze-dried powder; 5g of areca polysaccharide polyphenol; 5g of betel nut essence; 30g of chewing gum base; 5g of carrageenan; 5g of pigment; 5g of wheat alcohol soluble protein; 10g of maltodextrin; 10g of high fructose corn syrup; 10g of xylitol. About 100g of betel nut chewing gum sample 2 containing coffee lyophilized powder is prepared.
Example three: 20g of coffee freeze-dried powder; 10g of areca polysaccharide polyphenol; 10g of betel nut essence; 30g of chewing gum base; 5g of carrageenan; 5g of pigment; 5g of wheat gliadin; 5g of maltodextrin; 5g of high fructose corn syrup; 5g of xylitol. About 100g of areca chewing gum sample 3 containing coffee lyophilized powder was prepared.
Example four: 25g of coffee freeze-dried powder; 5g of areca polysaccharide polyphenol; 5g of betel nut essence; 35g of chewing gum base; 5g of carrageenan; 5g of pigment; 5g of wheat gliadin; 5g of maltodextrin; 5g of high fructose corn syrup; 5g of xylitol. About 100g of betel nut chewing gum sample 4 containing coffee lyophilized powder is prepared.
Example five:
preparing areca chewing gum containing freeze-dried coffee powder according to the method, and weighing 10g of freeze-dried coffee powder; 10g of areca polysaccharide polyphenol; 10g of betel nut essence; 30g of chewing gum base; 5g of carrageenan; 5g of pigment; 5g of wheat alcohol soluble protein; 5g of maltodextrin; high fructose corn syrup 10g; 10g of xylitol, and about 100g of areca chewing gum sample 5 containing the coffee freeze-dried powder is prepared.
The tables of the records of the quality evaluations of samples 1 to 5 in examples one to five are shown in the attached Table 1.
The invention also relates to betel nut buccal tablets containing the freeze-dried coffee powder, which are prepared by the method and also comprise the following components:
areca polysaccharide polyphenol, xylitol, maltodextrin, citric acid, areca essence, mint essence and magnesium stearate;
the proportion range of each component calculated according to the total weight percentage is as follows:
the invention also relates to a preparation method of the betel nut buccal tablet containing the coffee bean freeze-dried powder, which comprises the following steps:
m1, performing ultraviolet sterilization treatment on all raw materials; sterilizing under ultraviolet condition for 30min;
m2, weighing coffee freeze-dried powder, areca polysaccharide polyphenol, xylitol, maltodextrin, citric acid, areca essence and mint essence;
m3, placing the weighed materials in a double-helix conical mixer, adjusting the rotating speed to 35rpm/min, and mixing for 1-3 h until the materials are uniform for later use;
m4, preparing a soft material by taking water as a wetting agent; 5 to 8 percent of water is added, and the requirements of making the soft material are that the soft material can be held into a ball by hand and can be scattered by light touch.
M5, sieving by a 14-mesh sieve for granulation;
m6, drying; drying the mixture in a constant temperature drum drying oven at 60 ℃ for 4 to 8 hours; controlling the moisture content to be below 5%;
m7, adding 1.5% magnesium stearate, and mixing uniformly;
m10, putting the mixture into a tablet press for tabletting; the maximum tablet diameter is 25mm, the rotating speed is 1400rpm/min, and the power is 1.1kw.
M11, sterilizing for 30min under the ultraviolet condition;
and M12, storing at room temperature.
Still further, the soft material preparation in step M5 is required to achieve a state of being agglomerated by hand and being scattered by light touch.
And finally, drying for 1h in a constant-temperature drum drying box at 60 ℃ in the step M7.
Through the product formulas and the preparation methods, the areca chewing tablets provide a plurality of withdrawal products for users who are accustomed to chewing areca nuts to assist in withdrawal, so that the risk of injuring body health by chewing the areca nuts is reduced, and the areca chewing tablets also have the effects of refreshing and relieving addiction, are simple in production process, less in time consumption, low in cost investment, economical and environment-friendly.
Example six: preparing areca buccal tablets containing freeze-dried coffee powder according to the method, and weighing 28g of freeze-dried coffee powder; 15g of areca polysaccharide polyphenol; 20g of xylitol; 27g of maltodextrin; 3g of citric acid; 4g of betel nut essence; 2g of mint essence; 1g of magnesium stearate, and about 100g of betel nut buccal tablet sample 6 containing the coffee freeze-dried powder is prepared.
Example seven: preparing areca buccal tablets containing freeze-dried coffee powder according to the method, and weighing 18g of freeze-dried coffee powder; 15g of areca polysaccharide polyphenol; 25g of xylitol; 25g of maltodextrin; 5g of citric acid; 5g of betel nut essence; 5g of mint essence; and 2g of magnesium stearate, and about 100g of betel nut buccal tablet sample 7 containing the coffee freeze-dried powder is prepared.
Example eight: preparing areca buccal tablets containing freeze-dried coffee powder according to the method, and weighing 20g of freeze-dried coffee powder; 10g of areca polysaccharide polyphenol; 30g of xylitol; 28g of maltodextrin; 2g of citric acid; 3g of betel nut essence; 5g of mint essence; and 2g of magnesium stearate, and about 100g of betel nut buccal tablet sample 8 containing the coffee freeze-dried powder is prepared.
EXAMPLE nine Areca catechu buccal tablets containing coffee bean lyophilized powder are prepared according to the method, and 25g of coffee lyophilized powder is weighed; 20g of areca polysaccharide polyphenol; 25g of xylitol; 20g of maltodextrin; 4g of citric acid; 2g of betel nut essence; 3g of mint essence; 1g of magnesium stearate, and about 100g of betel nut buccal tablet sample 9 containing the coffee freeze-dried powder is prepared.
Example ten: preparing areca buccal tablets containing freeze-dried coffee powder according to the method, and weighing 15g of freeze-dried coffee powder; 10g of areca polysaccharide polyphenol; 30g of xylitol; 28g of maltodextrin; 5g of citric acid; 5g of betel nut essence; 5g of mint essence; and 2g of magnesium stearate, and about 100g of betel nut buccal tablet sample 10 containing the coffee freeze-dried powder is prepared.
The tables of the records of the quality evaluations of samples 6 to 10 of examples six to ten are shown in the attached Table 2.
The invention is not limited to the above alternative embodiments, and any other various forms of products can be obtained by anyone in the light of the present invention, but any changes in shape or structure thereof, which fall within the scope of the present invention as defined in the claims, fall within the scope of the present invention.
Attached table 1:
attached table 2:
Claims (10)
1. a preparation method of coffee bean freeze-dried powder is characterized by comprising the following steps: the method comprises the following steps:
s1, weighing and measuring the volume; screening out high-quality coffee beans from the raw coffee beans, and removing the coffee beans which are not full and have poor quality;
s2, rotating the mixture into a baking machine for baking;
s3, controlling the real-time temperature according to the requirement of the roasting temperature curve of the coffee beans;
s4, taking out coffee beans and cooling;
s5, grinding the coffee beans into coffee powder;
s6, preparing the coffee liquid by adopting a hand brewing method:
s7, placing the coffee liquid in a vacuum freeze dryer with the vacuum degree of 4-6 pa and the temperature of 40-60 ℃, and freezing at low temperature for 48-72 h;
and S8, preparing brown powdery freeze-dried coffee powder.
2. The method for preparing freeze-dried coffee bean powder according to claim 1, wherein the method comprises the following steps: the step S6 includes the following operations:
the proportion of water added for hand brewing is 10 to 15 times of the weight of the coffee powder, and the brewing water temperature is 88 to 94 ℃; the brewing time is 88 to 92 seconds;
the solid content of the coffee liquid after being brewed is 30 to 50 percent.
3. The areca chewing gum containing the coffee freeze-dried powder is characterized in that: the freeze-dried coffee powder prepared by the method of claim 1 or 2, further comprising the following components:
areca polysaccharide polyphenol, areca essence, chewing gum base, carrageenan, pigment, wheat gliadin, maltodextrin, high fructose syrup and xylitol;
the proportion range of each component calculated according to the total weight percentage is as follows:
4. a method for preparing areca chewing gum containing coffee bean freeze-dried powder according to claim 3, which is characterized in that: the method comprises the following steps:
a1, weighing freeze-dried coffee powder, areca polysaccharide polyphenol, high fructose corn syrup and xylitol, and specifically weighing 0.01-10% of the freeze-dried coffee powder, 1-20% of the areca polysaccharide polyphenol, 1-10% of the high fructose corn syrup and 1-10% of the xylitol; dissolving and stirring evenly at the high temperature of 85-95 ℃; preparing a first composition;
a2, weighing a chewing gum base and gliadin, specifically weighing 30-50% of the total weight of the chewing gum base and 1-10% of the total weight of the gliadin; stirring and uniformly mixing for 5 hours at the temperature of 55-65 ℃; preparing a second composition;
a3, weighing betel nut essence, carrageenan, pigment and maltodextrin; specifically, 1 to 10 percent of maltodextrin, 1 to 10 percent of betel nut essence, 0.01 to 5 percent of carrageenan and 0.01 to 5 percent of pigment are weighed; mixing uniformly; obtaining a third composition;
a4, uniformly stirring and mixing the first composition, the second composition and the third composition to obtain an areca chewing gum raw material mixture;
a5, placing the areca chewing gum raw material mixture into a chewing gum mold to prepare an areca chewing gum semi-finished product;
a6, aging the areca chewing gum semi-finished product;
a7, packaging; bagging chewing gum bags, and packaging by a packaging machine;
and A8, sterilizing for 30min under the ultraviolet condition to obtain the areca chewing gum finished product.
5. The method for preparing areca chewing gum containing freeze-dried coffee bean powder according to claim 4, wherein the method comprises the following steps: in the step A6, the areca chewing gum semi-finished product is placed in a refrigerator at 4 ℃ for low-temperature aging; the aging time is 24-48 h.
6. A betel nut buccal tablet containing coffee freeze-dried powder is characterized in that: the freeze-dried coffee powder prepared by the method of claim 1 or 2, further comprising the following components:
areca polysaccharide polyphenol, xylitol, maltodextrin, citric acid, areca essence, mint essence and magnesium stearate;
the proportion range of each component calculated according to the total weight percentage is as follows:
7. the preparation method of the betel nut buccal tablet containing the coffee bean freeze-dried powder according to claim 6 is characterized in that: the method comprises the following steps:
m1, performing ultraviolet sterilization treatment on all the raw materials, and sterilizing for 30min under an ultraviolet condition;
m2, weighing the coffee freeze-dried powder, the areca polysaccharide polyphenol, the xylitol, the maltodextrin, the citric acid, the areca essence and the mint essence;
m3, placing the weighed materials in a double-helix conical mixer, adjusting the rotating speed to 35rpm/min, and mixing for 1-3 h until the materials are uniform for later use;
m4, preparing a soft material by taking water as a wetting agent;
m5, sieving by a 14-mesh sieve for granulation;
m6, drying; drying for 4-8 h at 60 ℃, and controlling the water content to be below 5%;
m7, adding 1.5% magnesium stearate, and mixing uniformly;
m10, putting the mixture into a tablet press for tabletting;
m11, sterilizing for 30min under the ultraviolet condition;
and M12, storing at room temperature.
8. The method for preparing betel nut buccal tablets containing freeze-dried coffee bean powder according to claim 7, is characterized in that: and (5-8) adding water in the step M4 to prepare a soft material, wherein the soft material is required to be in a state of conglobation by hand holding and dispersion by light touch.
9. The method for preparing betel nut buccal tablets containing freeze-dried coffee bean powder according to claim 7, is characterized in that: and drying the mixture in the step M6 in a constant-temperature drum drying box at the temperature of 60 ℃ for 4-8 h.
10. The preparation method of the betel nut buccal tablet containing the coffee bean freeze-dried powder according to claim 7 is characterized in that: in the step M10, the maximum tabletting diameter is 25mm, the rotating speed is 1400rpm/min, and the power is 1.1kw.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463507A (en) * | 2018-11-20 | 2019-03-15 | 谷震源 | Coffee infusion and preparation method thereof |
| CN110463805A (en) * | 2019-08-08 | 2019-11-19 | 李镇南 | A kind of cold cut freeze-drying coffee and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463507A (en) * | 2018-11-20 | 2019-03-15 | 谷震源 | Coffee infusion and preparation method thereof |
| CN110463805A (en) * | 2019-08-08 | 2019-11-19 | 李镇南 | A kind of cold cut freeze-drying coffee and preparation method thereof |
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