CN116725108A - Preparation method of maca compound peptide coffee - Google Patents

Abstract

The invention relates to a preparation method of maca compound peptide coffee, which is prepared by mixing and packaging the following raw materials in parts by weight. 1-8 parts of maca peptide composite powder of maca extract, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder and 5-15 parts of white granulated sugar. The preparation method comprises the following steps: (1) blanching fresh maca by high-temperature short-time steam, slicing, vacuum drying at 50-70 ℃ and crushing; (2) reflux-extracting maca coarse powder twice at the temperature of between 30 and 70 ℃ with 20 to 90 ethanol solution, ultrafiltering and combining the filtrates; concentrating the filtrate under vacuum and pressurizing, adding water into the concentrate for homogenizing, regulating pH, carrying out enzymolysis on the compound protease, inactivating the compound protease of the enzymolysis liquid, filtering, concentrating the filtrate under vacuum and pressurizing at 50-70 ℃, and drying to obtain maca peptide; and mixing the maca extract and the maca peptide to obtain a maca extract maca peptide mixture. (3) Mixing maca extract maca peptide mixture, oyster polysaccharide powder, oyster peptide powder, okra peptide, instant coffee powder, vegetable fat powder and white granulated sugar, and packaging.

Description

Preparation method of maca compound peptide coffee

Technical field:

the invention relates to an instant coffee processing technology, in particular to maca compound peptide coffee and a preparation method thereof.

The background technology is as follows:

coffee is a well-known healthy drink, caffeine stimulates the cerebral cortex, eliminates drowsiness, increases sensation and thinking, and can be used as a cardiotonic for regulating cardiac function, and in addition, coffee can also: appetite stimulating and food helping, and gastroptosis preventing; promoting urination and removing dampness, and promoting kidney function; promoting blood circulation, removing blood stasis, promoting blood circulation, preventing thrombosis, enhancing vasoconstriction, and reducing middle warmer; relieving asthma, reducing the incidence of asthma; weight-losing and anti-aging; preventing cholelithiasis.

At present, china has become one of the fastest countries for coffee consumption, the annual growth rate of consumption is about 25%, and the market size is over 2000 hundred million yuan. From the view of the consumption structure, instant coffee occupies the main domestic market (market share reaches 71.8%), and as consumers consume coffee with higher and higher grade, attention is paid to the style and the extension of health value of coffee, and people hope to enjoy the coffee and enjoy more health experience at the same time, so that the functional coffee convenient and healthy becomes the core promotion market of 20 years in China.

According to research, the structure of the current Chinese instant coffee product is a mixture of instant coffee powder, vegetable fat powder and sweetener, although some Chinese herbal medicines which are single or several Chinese herbal medicines or medicines and foods are homologous, or the compound coffee production process of directly and simply crushing or simply extracting and drying, and then compounding the instant coffee powder, the vegetable fat powder and the sweetener, the Chinese instant coffee product has patent applications of a plurality of maca instant coffee, such as application publication numbers CN201610744456.8 (maca powder method), CN105981876A (cellulase enzymolysis method), CN108576341A (maca and Chinese medicinal powder method), CN106260367A (coffee powder and other plant powder) and the like. However, the utilization rate of the nutritional functional ingredients of the final product is low or the taste is poor due to the direct pulverization of the functional raw materials, and the original style and taste of the instant coffee cannot be reflected. The literature at home and abroad reports that maca amide, mustard oil shake and various metabolites thereof contained in maca are considered as main active substances with health care effects. The biological activity of the active substances is greatly influenced by the production process, and the process selection is improper, so that the activity is reduced, or bitter substances are generated. Regarding to the development of maca and maca extracts as functional foods at present, the maca products prepared by the prior art have serious bitter taste in taste, and the consumption of the maca products and the selection of preparation processes are seriously influenced by the generation of the bitter taste. The search of the existing maca coffee patents and application patents is a targeted process technology aiming at improving activity and reducing bitter taste.

It follows that the existing methods of preparing functional instant coffee do not produce a high quality, healthy instant coffee product that is convenient and healthy.

Disclosure of Invention

The invention is found in the deep research of the composition of the maca plant components and the change relation of various nutritional components in the processing and extraction processes: a special substrate-enzyme system, namely a glucosinolate-myrosinase system exists in fresh roots of the maca, myrosinase is released in the drying process of the maca and acts on the glucosinolate to decompose the myrosinase in a large amount, and bitter substances, namely benzyl cyanide and 3-methoxy benzyl cyanide, are generated in the decomposition process of the glucosinolate, so that the active nutrition of the maca is lost, and the taste quality of the prepared terminal product is improved. Therefore, on the basis of research, the invention discloses a preparation process of maca coffee, which is used for steam blanching and inactivating the activity of myrosinase of maca tuberous roots during fresh maca Gao Wenduan, and reducing the decomposition of main functional substances of the maca, namely glucosinolates, and the production of bitter substances of benzyl cyanide and 3-methoxy benzyl cyanide.

The invention aims to solve the problems in the preparation method of the healthy instant coffee, and provides a preparation method of maca peptide and coffee complex coffee, which sequentially comprises the following steps:

firstly, taking 1 part of fresh maca by weight, slicing the fresh maca by a high-temperature high-pressure water knife at 110-130 ℃ and then blanching the fresh maca by high-temperature short-time steam, wherein the thickness of the fresh maca is 0-5mm, and performing vacuum drying at 50-70 ℃ to deactivate the activity of myrosinase of the root tuber of the maca, and crushing the dried fresh maca into coarse powder;

weighing 1 part of maca coarse powder and 0.001-0.01 part of mustard seed powder according to weight, adding 5-20 parts of 20-90 ethanol solution, carrying out reflux extraction twice at 30-70 ℃, carrying out ultrafiltration, and combining filtrates;

concentrating the filtrate at 30-70 ℃ under vacuum;

adding 1-6 parts by weight of purified water into the concentrate, homogenizing at 15-35 MPa, heating to 40-60 ℃, adjusting the pH value to 6.8-8.2, and adding compound protease accounting for 1-10% of the weight of the solid for enzymolysis for 2-6 hours;

fifthly, raising the temperature of the enzymolysis liquid to the range of 80-90 ℃ and keeping the temperature for 10-30 minutes to inactivate the compound protease;

cooling the enzymatic hydrolysate subjected to enzyme inactivation treatment to 45-75 ℃, and centrifugally filtering;

adjusting the pH value of the filtrate to 6.0-7.5, and carrying out vacuum pressurizing concentration and drying at 50-70 ℃ to obtain maca peptide powder;

and (3) mixing 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder, 5-15 parts of white granulated sugar and packaging under a hundred thousand-level purifying environment to obtain the maca compound peptide coffee.

The preparation method of the maca peptide and coffee compound coffee,

according to the method, 1 part of maca coarse powder and 0.005-0.02 part of mustard seed powder are weighed according to the weight, 5-20 parts of 20-90 ethanol solution and 30-70 ℃ are added for reflux extraction twice, and the filtrates are subjected to ultrafiltration and combined.

The preparation method of the maca peptide and coffee compound coffee,

vacuum drying at 50-60 ℃ and crushing into coarse powder;

according to the weight ratio, 1 part of maca coarse powder and 0.005 part of mustard seed powder are weighed, 5-20 parts of 80% ethanol solution is added, reflux extraction is carried out twice at 60 ℃, ultrafiltration is carried out, and filtrates are combined;

concentrating the filtrate at 60 ℃ under vacuum;

adding compound protease accounting for 50% of the weight of the solid into the step of fourth, wherein the compound protease is neutral protease, bromelain and trypsin, and the weight ratio of the compound protease to the bromelain to the trypsin is 0.5-2:0.5-2:1;

step four, the compound protease is neutral protease, bromelain and trypsin in a weight ratio of 1:1:1;

fifthly, raising the temperature of the enzymolysis liquid to the range of 80-90 ℃ and keeping the temperature for 10-30 minutes to inactivate the compound protease;

cooling the enzymatic hydrolysate subjected to enzyme inactivation treatment to 45-75 ℃, and centrifugally filtering;

regulating pH of the filtrate to 6.0-7.5, vacuum-pressurizing, concentrating and drying at 60 ℃ to obtain maca peptide powder;

step C, mixing 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder and 5-15 parts of white granulated sugar, and packaging under a hundred thousand-level purifying environment to obtain the maca compound peptide coffee.

The preparation method of the maca peptide and coffee compound coffee,

the method comprises the steps of mixing 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder, 5-15 parts of white granulated sugar and 0.005-0.01 part of glucosinolate under a hundred thousand-level purifying environment, and packaging to obtain the maca compound peptide coffee.

The preparation method of the maca peptide and coffee compound coffee,

vacuum drying at 50-60 ℃ and crushing into coarse powder;

weighing 1 part of maca coarse powder according to the weight, adding 5-20 parts of 80% ethanol solution, carrying out reflux extraction twice at 60 ℃, carrying out ultrafiltration, and combining filtrates;

concentrating the filtrate at 60 ℃ under vacuum;

adding compound protease accounting for 50% of the weight of the solid into the step of fourth, wherein the compound protease is neutral protease, bromelain and trypsin, and the weight ratio of the compound protease to the bromelain to the trypsin is 0.5-2:0.5-2:1;

step four, the compound protease is neutral protease, bromelain and trypsin in a weight ratio of 1:1:1;

fifthly, raising the temperature of the enzymolysis liquid to the range of 80-90 ℃ and keeping the temperature for 10-30 minutes to inactivate the compound protease;

cooling the enzymatic hydrolysate subjected to enzyme inactivation treatment to 45-75 ℃, and centrifugally filtering;

regulating pH of the filtrate to 6.0-7.5, vacuum-pressurizing, concentrating and drying at 60 ℃ to obtain maca peptide powder;

and step (3) mixing and packaging 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder, 5-15 parts of white granulated sugar and 0.005-0.01 part of glucosinolate under a hundred thousand-level purifying environment to obtain the maca compound peptide coffee.

The invention has the advantages that for fresh maca fruits which are new national resource foods, the fresh maca fruits can be cut into fresh maca fruit pulp by adopting a high-temperature and high-pressure water knife with the thickness of 0-5mm after being sliced by adopting the high-temperature and high-pressure water knife with the temperature of 110-130 ℃, namely the fresh maca fruits can be cut into fresh maca fruit pulp or fresh maca fruit slices by adopting the high-temperature and high-pressure water knife with the temperature of 110-130 ℃, and the cut ultrahigh-temperature and high-pressure water is converted into high-temperature steam to carry out blanching, so that the activity of myrosinase in the root of the maca is passivated, and the decomposition of myrosinase on main functional nutritional ingredients of the maca is reduced, and meanwhile, the production of bitter substances of benzyl cyanide and 3-methoxy benzyl cyanide is reduced. In order to aggravate the special flavor of maca, during alcohol extraction, trace mustard powder is added to increase the content of glucosinolate, an 80% ethanol solution is adopted to optimally extract active nutrients, a compound protease enzymolysis process is adopted to extract maca peptide, and a vacuum decompression drying process with the temperature less than 60 ℃ is optimally adopted in the whole extraction process, so that the loss of the maca nutrients in the extraction process and the production of bitter substances of benzyl cyanide and 3-methoxy benzyl cyanide are further reduced. The raw material utilization rate of the maca is improved, and the taste quality of the product is improved while active nutrients of the maca are fully reserved. The prepared maca peptide is compounded with oyster polysaccharide powder, oyster peptide powder, okra peptide, instant coffee powder, vegetable fat powder, white granulated sugar and glucosinolates or mustard oil, and the maca compound peptide coffee is prepared by fully mixing and aseptically packaging, so that the special flavor of the maca is enhanced. The process adopts the steam blanching technology for passivating the activity of the myrosinase of the maca tubers, optimizes the extraction of the ethanol solution and optimizes the vacuum drying technology, so that the original nutrients of the maca are fully reserved, meanwhile, the decomposition of glucosinolates and bitter substances such as benzyl cyanide and 3-methoxy benzyl cyanide generated by the decomposition of the glucosinolates are reduced, the nutrition and health care value of a final product is improved, the due flavor of coffee is reserved, and the prepared instant coffee has good taste, high nutrition and health care value and high quality and is suitable for industrial large-scale production.

Description of the preferred embodiments

The following describes the production process of the non-bitter soybean polypeptide powder according to the present invention in further detail with reference to specific examples

Example 1

The following processes are defined by the corresponding selection equipment

The preparation method of the maca peptide and coffee compound coffee sequentially comprises the following steps:

firstly, taking 1 part of fresh maca by weight, slicing the fresh maca by a high-temperature high-pressure water knife at 110-130 ℃ and then blanching the fresh maca by high-temperature short-time steam, wherein the thickness of the fresh maca is 0-5mm, and performing vacuum drying at 50-70 ℃ to deactivate the activity of myrosinase of the root tuber of the maca, and crushing the dried fresh maca into coarse powder;

weighing 1 part of maca coarse powder and 0.001-0.01 part of mustard seed powder according to weight, adding 5-20 parts of 20-90 ethanol solution, carrying out reflux extraction twice at 30-70 ℃, carrying out ultrafiltration, and combining filtrates;

concentrating the filtrate at 30-70 ℃ under vacuum;

adding 1-6 parts by weight of purified water into the concentrate, homogenizing at 15-35 MPa, heating to 40-60 ℃, adjusting the pH value to 6.8-8.2, and adding compound protease accounting for 1-10% of the weight of the solid for enzymolysis for 2-6 hours;

fifthly, raising the temperature of the enzymolysis liquid to the range of 80-90 ℃ and keeping the temperature for 10-30 minutes to inactivate the compound protease;

cooling the enzymatic hydrolysate subjected to enzyme inactivation treatment to 45-75 ℃, and centrifugally filtering;

adjusting the pH value of the filtrate to 6.0-7.5, and carrying out vacuum pressurizing concentration and drying at 50-70 ℃ to obtain maca peptide powder;

and (3) mixing 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder, 5-15 parts of white granulated sugar and packaging under a hundred thousand-level purifying environment to obtain the maca compound peptide coffee.

The preparation method of the maca peptide and coffee compound coffee,

according to the method, 1 part of maca coarse powder and 0.005-0.02 part of mustard seed powder are weighed according to the weight, 5-20 parts of 20-90 ethanol solution and 30-70 ℃ are added for reflux extraction twice, and the filtrates are subjected to ultrafiltration and combined.

The preparation method of the maca peptide and coffee compound coffee,

vacuum drying at 50-60 ℃ and crushing into coarse powder;

according to the weight ratio, 1 part of maca coarse powder and 0.005 part of mustard seed powder are weighed, 5-20 parts of 80% ethanol solution is added, reflux extraction is carried out twice at 60 ℃, ultrafiltration is carried out, and filtrates are combined;

concentrating the filtrate at 60 ℃ under vacuum;

adding compound protease accounting for 50% of the weight of the solid into the step of fourth, wherein the compound protease is neutral protease, bromelain and trypsin, and the weight ratio of the compound protease to the bromelain to the trypsin is 0.5-2:0.5-2:1;

step four, the compound protease is neutral protease, bromelain and trypsin in a weight ratio of 1:1:1;

fifthly, raising the temperature of the enzymolysis liquid to the range of 80-90 ℃ and keeping the temperature for 10-30 minutes to inactivate the compound protease;

cooling the enzymatic hydrolysate subjected to enzyme inactivation treatment to 45-75 ℃, and centrifugally filtering;

regulating pH of the filtrate to 6.0-7.5, vacuum-pressurizing, concentrating and drying at 60 ℃ to obtain maca peptide powder;

step C, mixing 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder and 5-15 parts of white granulated sugar, and packaging under a hundred thousand-level purifying environment to obtain the maca compound peptide coffee.

The preparation method of the maca peptide and coffee compound coffee,

the method comprises the steps of mixing 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder, 5-15 parts of white granulated sugar and 0.005-0.01 part of glucosinolate under a hundred thousand-level purifying environment, and packaging to obtain the maca compound peptide coffee.

The preparation method of the maca peptide and coffee compound coffee,

vacuum drying at 50-60 ℃ and crushing into coarse powder;

weighing 1 part of maca coarse powder according to the weight, adding 5-20 parts of 80% ethanol solution, carrying out reflux extraction twice at 60 ℃, carrying out ultrafiltration, and combining filtrates;

concentrating the filtrate at 60 ℃ under vacuum;

adding compound protease accounting for 50% of the weight of the solid into the step of fourth, wherein the compound protease is neutral protease, bromelain and trypsin, and the weight ratio of the compound protease to the bromelain to the trypsin is 0.5-2:0.5-2:1;

step four, the compound protease is neutral protease, bromelain and trypsin in a weight ratio of 1:1:1;

fifthly, raising the temperature of the enzymolysis liquid to the range of 80-90 ℃ and keeping the temperature for 10-30 minutes to inactivate the compound protease;

cooling the enzymatic hydrolysate subjected to enzyme inactivation treatment to 45-75 ℃, and centrifugally filtering;

regulating pH of the filtrate to 6.0-7.5, vacuum-pressurizing, concentrating and drying at 60 ℃ to obtain maca peptide powder;

and step (3) mixing and packaging 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder, 5-15 parts of white granulated sugar and 0.005-0.01 part of glucosinolate under a hundred thousand-level purifying environment to obtain the maca compound peptide coffee.

Claims (5)

1. The preparation method of the maca peptide and coffee compound coffee sequentially comprises the following steps:

firstly, taking 1 part of fresh maca by weight, slicing the fresh maca by a high-temperature high-pressure water knife at 110-130 ℃ and then blanching the fresh maca by high-temperature short-time steam, wherein the thickness of the fresh maca is 0-5mm, and performing vacuum drying at 50-70 ℃ to deactivate the activity of myrosinase of the root tuber of the maca, and crushing the dried fresh maca into coarse powder;

weighing 1 part of maca coarse powder and 0.001-0.01 part of mustard seed powder according to weight, adding 5-20 parts of 20-90 ethanol solution, carrying out reflux extraction twice at 30-70 ℃, carrying out ultrafiltration, and combining filtrates;

concentrating the filtrate at 30-70 ℃ under vacuum;

adding 1-6 parts by weight of purified water into the concentrate, homogenizing at 15-35 MPa, heating to 40-60 ℃, adjusting the pH value to 6.8-8.2, and adding compound protease accounting for 1-10% of the weight of the solid for enzymolysis for 2-6 hours;

fifthly, raising the temperature of the enzymolysis liquid to the range of 80-90 ℃ and keeping the temperature for 10-30 minutes to inactivate the compound protease;

cooling the enzymatic hydrolysate subjected to enzyme inactivation treatment to 45-75 ℃, and centrifugally filtering;

adjusting the pH value of the filtrate to 6.0-7.5, and carrying out vacuum pressurizing concentration and drying at 50-70 ℃ to obtain maca peptide powder;

and (3) mixing 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder, 5-15 parts of white granulated sugar and packaging under a hundred thousand-level purifying environment to obtain the maca compound peptide coffee.

2. The method for preparing the maca peptide and coffee complex coffee according to claim 1, which is characterized by comprising the following steps:

according to the method, 1 part of maca coarse powder and 0.005-0.02 part of mustard seed powder are weighed according to the weight, 5-20 parts of 20-90 ethanol solution and 30-70 ℃ are added for reflux extraction twice, and the filtrates are subjected to ultrafiltration and combined.

3. The method for preparing the maca peptide and coffee complex as claimed in claim 2, wherein the method comprises the following steps:

vacuum drying at 50-60 ℃ and crushing into coarse powder;

according to the weight ratio, 1 part of maca coarse powder and 0.005 part of mustard seed powder are weighed, 5-20 parts of 80% ethanol solution is added, reflux extraction is carried out twice at 60 ℃, ultrafiltration is carried out, and filtrates are combined;

concentrating the filtrate at 60 ℃ under vacuum;

adding compound protease accounting for 50% of the weight of the solid into the step of fourth, wherein the compound protease is neutral protease, bromelain and trypsin, and the weight ratio of the compound protease to the bromelain to the trypsin is 0.5-2:0.5-2:1;

step four, the compound protease is neutral protease, bromelain and trypsin in a weight ratio of 1:1:1;

fifthly, raising the temperature of the enzymolysis liquid to the range of 80-90 ℃ and keeping the temperature for 10-30 minutes to inactivate the compound protease;

cooling the enzymatic hydrolysate subjected to enzyme inactivation treatment to 45-75 ℃, and centrifugally filtering;

regulating pH of the filtrate to 6.0-7.5, vacuum-pressurizing, concentrating and drying at 60 ℃ to obtain maca peptide powder;

step C, mixing 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder and 5-15 parts of white granulated sugar, and packaging under a hundred thousand-level purifying environment to obtain the maca compound peptide coffee.

4. The method for preparing the maca peptide and coffee complex coffee according to claim 1, which is characterized by comprising the following steps:

the method comprises the steps of mixing 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder, 5-15 parts of white granulated sugar and 0.005-0.01 part of glucosinolate under a hundred thousand-level purifying environment, and packaging to obtain the maca compound peptide coffee.

5. The method for preparing the maca peptide and coffee complex as claimed in claim 4, wherein:

vacuum drying at 50-60 ℃ and crushing into coarse powder;

weighing 1 part of maca coarse powder according to the weight, adding 5-20 parts of 80% ethanol solution, carrying out reflux extraction twice at 60 ℃, carrying out ultrafiltration, and combining filtrates;

concentrating the filtrate at 60 ℃ under vacuum;

adding compound protease accounting for 50% of the weight of the solid into the step of fourth, wherein the compound protease is neutral protease, bromelain and trypsin, and the weight ratio of the compound protease to the bromelain to the trypsin is 0.5-2:0.5-2:1;

step four, the compound protease is neutral protease, bromelain and trypsin in a weight ratio of 1:1:1;

fifthly, raising the temperature of the enzymolysis liquid to the range of 80-90 ℃ and keeping the temperature for 10-30 minutes to inactivate the compound protease;

cooling the enzymatic hydrolysate subjected to enzyme inactivation treatment to 45-75 ℃, and centrifugally filtering;

regulating pH of the filtrate to 6.0-7.5, vacuum-pressurizing, concentrating and drying at 60 ℃ to obtain maca peptide powder;

and step (3) mixing and packaging 1-8 parts of maca peptide powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide powder, 20-40 parts of instant coffee powder, 15-35 parts of vegetable fat powder, 5-15 parts of white granulated sugar and 0.005-0.01 part of glucosinolate under a hundred thousand-level purifying environment to obtain the maca compound peptide coffee.