Instant coffee refreshing and restoring consciousness and preparing method thereof

Abstract

The invention discloses refreshing instant coffee, which is prepared from the following raw materials in parts by weight: 100-200 Arabica green beans, 10-20 passionflower, 4-8 yellow tea, and 3-6 stevia leaves . Instant coffee adds a lot of raw materials with refreshing effect, which is more nutritious. The strong coffee aroma is mixed with elegant fragrance. When drinking, it is sweet and delicious, with a mellow taste, eliminates fatigue, and has no residue. The health care value is more significant, and it has a broad market prospect. .

Description

technical field [0001] The invention relates to the technical field of health-care coffee, in particular to a refreshing instant coffee and a preparation method thereof. Background technique [0002] The traditional Chinese medicine Angelica nourishes the blood to nourish the liver, activates the blood to open the heart, and laxes the intestines to benefit the intestines. The water-soluble crude polysaccharides, ferulic acid and volatile oil of Angelica sinensis are mainly extracted by water extraction, alkali extraction, etc. The process is simple and backward, so that the yield and purity of active ingredients of Angelica sinensis are low; green coffee beans have no aroma, and can only be used after roasting and heating. The amino acid and reducing sugar in coffee undergo Maillard reaction and caramelization reaction to produce the characteristic aroma of coffee. The traditional roasting process describes the degree of roasting through the color change of coffee beans duri...

AI Technical Summary

Problems solved by technology

[0002] The traditional Chinese medicine Angelica nourishes the blood to nourish the liver, activates the blood to open the heart, and laxes the intestines to benefit the intestines. The water-soluble crude polysaccharides, ferulic acid and volatile oil of Angelica sinensis are mainly extracted by water extraction, alkali extraction, etc. The process is simple and backward, so that the yield and purity of active ingredients of Angelica sinensis are low; green coffee beans have no aroma, and can only be used after roasting and heating. The amino acid and reducing sugar in coffee undergo Maillard reaction and caramelization reaction to produce the characteristic aroma of coffee. The traditional roasting process describes the degree of roasting through the color change of coffee beans during the roasting process, such as lightness, medium and depth. , but in fact the color of coffee beans cannot accurately reflect the degree of roasting, and different roasting conditions can also make coffee beans achieve the same color; for this reason, the present invention processes and extracts water-soluble components from the head of Angelica sinensis with the lowest volatile oil content, and roasts the coffee beans Improving on the basis of the process to provide a nutritious and healthy instant coffee