Slimming instant coffee and preparing method thereof

Abstract

The invention discloses an instant coffee for weight loss, which is made of the following raw materials in parts by weight: 100-200 raw Arabica beans, 6-12 dragon fruit, 8-16 tomato, 5-10 jade beauty, and barley seedlings 3‑6, wakame 2‑4, kudzu root 1‑2, angelica head 1‑2, coffee peel 15‑30, skimmed milk powder 20‑40, trehalose 25‑50; the finished instant coffee adds a lot of raw materials with weight loss effect , more nutritious, rich coffee aroma mixed with elegant fragrance, sweet and delicious, mellow taste, refreshing, no residue, more significant health care value when drinking, has a broad market prospect.

Description

technical field [0001] The invention relates to the technical field of health-care coffee, in particular to a slimming 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 during...

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