Pulp coffee containing Y-aminobutyric acid and preparation method of pulp coffee

A technology of aminobutyric acid and coffee, applied in coffee, coffee extraction, food science, etc., can solve the problem of not being able to adjust the sweetness and acidity of coffee, not being able to promote brain activation, strengthening the brain, improving intelligence and anti-epileptic sleep, and not having vitamins and other issues, to achieve the effect of increasing human nutrition intake, enhancing human immunity, and slightly sour and comfortable taste

Inactive Publication Date: 2021-11-19
恒子星网络科技(昆明)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing coffee drinks are relatively simple, and the ground coffee is often drunk by hand. The taste is relatively simple. The sweetness and acidity of the coffee cannot meet the needs of customers. Taste, the existing coffee often only has the functions of waking up, refreshing and hangover. , intelligence, anti-epileptic and sleep-promoting effects; it is not rich in vitamins, and does not have the effect of nourishing, beautifying, moisturizing and detoxifying. Therefore, a kind of pulp coffee containing Y-aminobutyric acid and its preparation method are provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] A preparation method of pulp coffee containing gamma-aminobutyric acid, the steps are as follows:

[0025] S1: 88-95 parts of Arabica coffee beans are cleaned and dried, and then roasted and ground to obtain Arabica coffee bean powder;

[0026] S2: Add 5 to 10 times the amount of distilled water at a temperature of 95 to 100°C to the Arabica coffee bean powder in S1, stir and extract for 5 to 10 minutes, press and filter through a 100-micron filter paper to obtain a coffee extract, pass In this way, after 3-5 times of extraction and filtration, the liquids extracted and filtered for multiple times are mixed;

[0027] S3: Then mix Y-aminobutyric acid powder, coconut powder and rose powder and mix evenly, and then grind to 450-500 mesh to obtain mixed powder A, then take the upper liquid of the coffee extract and mix it with mixed powder A , and then stirred evenly to obtain mixture B,

[0028] S4: Freeze and concentrate the mixture B at a temperature of 40-60°C and a v...

Embodiment 1

[0035] Recipe:

[0036] 88 parts of Arabica coffee beans, 55 parts of Y-aminobutyric acid powder, 40 parts of coconut powder, 30 parts of syrup, 10 parts of almond flakes, 10 parts of rose powder, and 1 part of fruit pulp accessories.

[0037] The fruit pulp accessories include 5 parts of mangosteen pulp, 2 parts of strawberry juice, 5 parts of Xiaotai mango pulp, 5 parts of lychee pulp, 2 parts of soft pomegranate juice and 5 parts of passion fruit pulp.

[0038] The steps are as follows:

[0039] S1: Clean and dry the Arabica coffee beans, and then roast and grind them to obtain Arabica coffee bean powder. The roasting temperature is 200-230° C., and the roasting time is 15-20 minutes;

[0040]S2: Add 5 to 10 times the amount of distilled water at a temperature of 95 to 100°C to the Arabica coffee bean powder in S1, stir and extract for 5 to 10 minutes, press and filter through a 100-micron filter paper to obtain a coffee extract, pass In this way, after 3-5 times of extra...

Embodiment 2

[0048] Recipe:

[0049] 90 parts of Arabica coffee beans, 60 parts of Y-aminobutyric acid powder, 45 parts of coconut powder, 35 parts of syrup, 12 parts of almond flakes, 12 parts of rose powder, and 1 part of fruit pulp accessories.

[0050] The fruit pulp accessories include 7 parts of mangosteen pulp, 4 parts of strawberry juice, 7 parts of Xiaotai mango pulp, 7 parts of lychee pulp, 3 parts of soft pomegranate juice and 7 parts of passion fruit pulp.

[0051] The steps are as follows:

[0052] S1: Clean and dry the Arabica coffee beans, and then roast and grind them to obtain Arabica coffee bean powder. The roasting temperature is 200-230° C., and the roasting time is 15-20 minutes;

[0053] S2: Add 5 to 10 times the amount of distilled water at a temperature of 95 to 100°C to the Arabica coffee bean powder in S1, stir and extract for 5 to 10 minutes, press and filter through a 100-micron filter paper to obtain a coffee extract, pass In this way, after 3-5 times of extr...

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PUM

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Abstract

The invention discloses pulp coffee containing Y-aminobutyric acid and a preparation method of the pulp coffee. The pulp coffee containing the Y-aminobutyric acid comprises Arabica coffee beans, Y-aminobutyric acid powder, coconut powder, syrup, almond slices, rose powder and fruit pulp auxiliary materials. The coffee adopts the Arabica coffee beans, so that the coffee is fragrant but not bitter, thick but not strong, and slightly sour and comfortable in taste. The added Y-aminobutyric acid has the effects of promoting activation of the human brain, strengthening the brain, improving intelligence, resisting epilepsy and promoting sleep, and the added coconut powder can balance the nutrition required by the human body, improve the nutrition intake of the human body and enhance the immunity of the human body. The added almond slices and rose powder are rich in amino acids, proteins, vitamins, organic acids and minerals, and have the effects of maintaining beauty and keeping young, moistening and expelling toxins, a mode of adding fruit pulp as an auxiliary material is adopted, so that customers can adjust the sweetness, acidity and taste of the coffee by themselves, the strong coffee is mixed with the sweetness of fruits, and the taste of the coffee is more delicious.

Description

technical field [0001] The invention relates to the field of coffee, in particular to a pulp coffee containing gamma-aminobutyric acid and a preparation method thereof. Background technique [0002] Coffee is a beverage made from roasted and ground coffee beans. As one of the three major beverages in the world, it is the main drink popular in the world together with cocoa and tea. The coffee tree is a perennial evergreen shrub or small tree belonging to Rubiaceae. Daily coffee is made with coffee beans and various cooking utensils. Coffee beans refer to the nuts in the fruit of the coffee tree. Roasted by the advanced method, a cup of standard coffee should not taste bitter. A qualified barista will rigorously carry out every step of the process when making coffee, and finally the coffee presented to the guests will be presented in terms of taste. Different degrees of sweetness, acidity, mellowness or cleanness. Existing coffee drinks are relatively simple, and the ground...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/26A23F5/28A23F5/32A23F5/40
CPCA23F5/267A23F5/28A23F5/32A23F5/40
Inventor 不公告发明人
Owner 恒子星网络科技(昆明)有限公司
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