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Anti-fatigue functional flavored cold-extracted coffee and preparation method thereof

A functional and anti-fatigue technology, applied in the field of food science, can solve the problem of single flavor, achieve unique flavor, rich fruity taste, improve anti-fatigue and anti-oxidation effects

Pending Publication Date: 2020-08-14
SHANGHAI INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] What the present invention aims to solve is the anti-fatigue effect provided by caffeine in the prior art coffee drink, and the technical problem of single flavor

Method used

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  • Anti-fatigue functional flavored cold-extracted coffee and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] This example provides a method for preparing anti-fatigue functional flavored cold-extracted coffee. The specific steps are as follows:

[0033] Step 1: Take honey-treated Sidamo coffee beans and grind them through a bean grinder, leaving coffee powder the size of coarse salt;

[0034] Step 2: Choose a fresh orange, peel it, take the pulp and dice it, add purified water and use a blender to make fruit pulp, and the ratio of orange pulp to purified water is 1:1;

[0035] Step 3: Put the ground coffee powder and fruit pulp into a sterile plastic bottle, add purified water, the proportion of coffee powder is 10%, and the proportion of fruit pulp is 5%, place it on a shaker and mix thoroughly to get mixed solution;

[0036] Step 4: Then carry out two pressurized extractions. The extraction conditions are as follows: first, extract at a high pressure of 400Mpa for 5 minutes. After taking it out, place it on the oscillator again to shake, mix thoroughly, and then extract at ...

Embodiment 2

[0039] This example provides a method for preparing anti-fatigue functional flavored cold-extracted coffee. The specific steps are as follows:

[0040] Step 1: Take the sun-treated Sidamo coffee beans, grind them through a bean grinder, and leave coffee powder the size of coarse salt;

[0041] Step 2: Choose a fresh grapefruit, peel it, take the pulp and dice it, add purified water and use a blender to make fruit pulp, and the mass ratio of grapefruit pulp to purified water is 1:1;

[0042] Step 3: Put the ground coffee powder and fruit pulp into a sterile plastic bottle, add purified water, the proportion of coffee powder is 8%, and the proportion of fruit pulp is 8%, place it on a shaker and mix thoroughly to get mixed solution;

[0043] Step 4: Then carry out two pressurized extractions. The extraction conditions are as follows: first, extract at a high pressure of 400Mpa for 10 minutes. After taking it out, place it on the oscillator again to shake and mix thoroughly, and...

Embodiment 3

[0046] This example provides a method for preparing anti-fatigue functional flavored cold-extracted coffee. The specific steps are as follows:

[0047] Step 1: Take the Yirgacheffe coffee beans that have been washed with water and grind them through a bean grinder, leaving coffee powder the size of coarse salt;

[0048] Step 2: Select fresh blueberry pulp, add purified water and use a blender to make fruit pulp, where the mass ratio of blueberry pulp to purified water is 1:1;

[0049] Step 3: Put the ground coffee powder and fruit pulp into a sterile plastic bottle, add purified water, the proportion of coffee powder is 5%, and the proportion of fruit pulp is 10%, place it on a shaker and mix thoroughly to get mixed solution;

[0050] Step 4: Then carry out two pressurized extractions. The extraction conditions are: first, extract at a high pressure of 500Mpa for 10 minutes. After taking it out, place it on the oscillator again to shake and mix thoroughly, and then extract at...

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Abstract

The invention discloses anti-fatigue functional flavored cold-extracted coffee and a preparation technology thereof. A functional cold-extracted coffee beverage with anti-fatigue functional componentsand unique flavor is obtained in a short time by extracting a mixture of coffee and fruit pulp through two times of pressurization, and meanwhile, the antioxidant effect of the functional cold-extracted coffee beverage is obviously enhanced compared with that of common cold-extracted coffee. The preparation technology of the beverage comprises the following steps: taking a mixture of 5%-10% of coffee powder with the size of ground coarse salt and fruit pulp with the specific gravity of 5%-10% as a raw material, and performing two times of pressurization and extraction; extracting for 5-10 minutes under the condition of high pressure of 400-500MPa, extracting for 10-15 minutes under the condition of low pressure of 50-100MPa, and filtering residues to obtain the cold-extracted coffee beverage with unique flavor. The beverage prepared by the method has unique flavor different from that of the traditional coffee beverage, and related efficacy evaluation shows that the beverage has anti-fatigue and antioxidant effects and has an obvious enhancement effect.

Description

technical field [0001] The invention belongs to the field of food science, and in particular relates to an anti-fatigue functional flavored cold-extracted coffee and a preparation method thereof. Background technique [0002] Fatigue is a common sub-health state today, which affects people's work and life. People often relieve fatigue through massage, sleep, dietary supplements, etc., and drinking functional drinks is a faster and more convenient way to relieve fatigue. [0003] Coffee is one of the most popular beverages in today's society. Because it contains caffeine, it has a certain anti-fatigue effect. Among them, phenolic compounds such as chlorogenic acid and caffeic acid and melanoidin are the main components that play an antioxidant role. The caffeine in coffee drinks mainly reduces the feeling of fatigue and improves the excitability of the body by affecting the activity of the nervous system. It mainly plays a role in reducing short-term fatigue and recovery fro...

Claims

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Application Information

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IPC IPC(8): A23F5/26A23F5/18
CPCA23F5/26A23F5/267A23F5/18
Inventor 肖瀛苏雨馨蒋天宁周一鸣
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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