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Plant-based functional fermented coffee beverage and preparation process thereof

A preparation process and coffee beverage technology, which are applied in the field of plant-based functional fermented coffee beverages and the preparation thereof, to achieve the effects of relieving pressure, enhancing local and system immune functions of intestinal mucosa, and regulating the structure of intestinal flora

Pending Publication Date: 2022-07-29
I&D INT FLAVOURS & FRAGRANCES GZ
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the subdivided categories of coffee include coffee + protein, coffee + juice, coffee + milk, coffee + maple water, etc., but there is no relevant research on the direction of plant-based functional fermented coffee

Method used

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  • Plant-based functional fermented coffee beverage and preparation process thereof
  • Plant-based functional fermented coffee beverage and preparation process thereof
  • Plant-based functional fermented coffee beverage and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1.1, the formula of the plant-based functional fermented coffee beverage of Example 1

[0032] The formula of the plant-based functional fermented coffee beverage of this embodiment includes the following components by weight: 1.50% of coffee beans, 0.10% of oat fermentation liquid, 2.50% of white sugar, 2.00% of erythritol, 0.02% of aspartame, Sweetness flavor 0.04%, coffee flavor 0.04%, oat flavor 0.01%, white peach flavor 0.05%, fructooligosaccharide 0.2%, and the rest is water.

[0033] 1.2, the preparation technology of embodiment 1 plant-based functional fermented coffee beverage

[0034] see figure 1 , the preparation process of the plant-based functional fermented coffee beverage of the present embodiment comprises the following steps:

[0035] S1: adding Lactobacillus plantarum to the oat pulp for fermentation, the fermentation temperature is 42°C, and the fermentation time is 24h to obtain an oat fermentation liquid;

[0036] S2: Crush the coffee beans wit...

experiment example 1

[0040] Experimental example 1: Optimization of fermentation time of oat pulp

[0041] The fermentation time is an important factor affecting the fermentation of oats. If the fermentation time is too short, the acidity is not high enough, and the fermentation is incomplete; if the fermentation time is too long, it may produce a slight wine taste and the number of probiotics will decrease. In this experiment, four different fermentation times were selected. It can be seen from Table 1 that the pH value of the oat pulp added with the mixed strains decreased and the acidity increased with the prolongation of the fermentation time. When the fermentation time reaches 24h, the acidity reaches 80°T, the coagulation formability is good, and it is closest to the ideal fermentation state.

experiment example 2

[0042] Experimental example 2: Optimization of fermentation temperature of oat pulp

[0043] The culture temperature of oat fermented by lactic acid bacteria is usually between 38 and 43 ℃, and the optimum temperature for fermentation of different strains is also different. For most bacteria, the fermentation temperature at the low limit is close to the optimum growth temperature of lactic acid bacteria, which is conducive to the growth of lactic acid bacteria; when the reproduction and fermentation temperature is at the high limit, it is conducive to acid production, which can make oats reach the required acidity in a short time. , to make the oat pulp coagulate and form. Through the previous experiments, we chose 24h as the best fermentation time. Under this condition, the most suitable temperature for oat fermentation was selected from the four temperature conditions of 38°C, 40°C, 42°C, and 43°C. It can be seen from Table 2 that when the temperature is 42°C, the fermentat...

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Abstract

The invention relates to a plant-based functional fermented coffee beverage and a preparation process thereof, and the preparation process comprises the following steps: S1, adding lactobacillus plantarum into oat pulp for fermentation to obtain oat fermentation liquor; s2, crushing coffee beans, performing hot-dipping extraction, and filtering to obtain a coffee extracting solution; s3, dissolving the oat fermentation liquor prepared in the step S1 and the coffee extracting solution prepared in the step S2 in water, uniformly mixing, adding fructo-oligosaccharide, and then fixing the volume; and S4, adding essence and a sweetening agent for flavoring, homogenizing, and filling, so as to obtain the plant-based functional fermented coffee beverage. Compared with the prior art, the plant-based functional fermented coffee beverage prepared by the method has the effects of regulating intestinal flora structures, enhancing local and systemic immune functions of intestinal mucosa and the like, and meanwhile, the beverage product has functionality and good taste and mouthfeel by adding the essence and the sweetening agent, so that the requirements of new-generation consumers are better met.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a plant-based functional fermented coffee beverage and a preparation process thereof. Background technique [0002] Coffee originated in Africa and is widely spread all over the world. Together with cocoa and tea, it is known as the world's three major beverages. In view of the current international market, the global coffee market maintains a steady growth trend, and the production, sales and consumption of coffee ranks first among the three major beverages in the world. There are many ways to classify coffee, such as original species classification and origin classification. According to the original species, coffee can be divided into large-grain coffee, medium-grain coffee, and small-grain coffee; according to the origin, there are Blue Mountain coffee, Yunnan coffee, Colombian coffee, Brazilian coffee, Mandheling coffee, Mocha coffee, Java coffee etc. Among them, 98% of my ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/24
CPCA23F5/243A23F5/246A23V2400/169
Inventor 陈强李美华
Owner I&D INT FLAVOURS & FRAGRANCES GZ
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