Preparation method of maca composite peptide coffee
The invention relates to a preparation method of maca composite peptide coffee. The maca composite peptide coffee is prepared by mixing and packaging the following raw materials in parts by weight. The instant coffee powder is prepared from 1-8 parts of maca extract and maca peptide composite powder...
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| creator | LUO XIAOCHUAN YANG SHUANGYONG NIU JIANWEI |
| description | The invention relates to a preparation method of maca composite peptide coffee. The maca composite peptide coffee is prepared by mixing and packaging the following raw materials in parts by weight. The instant coffee powder is prepared from 1-8 parts of maca extract and maca peptide composite powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide, 20-40 parts of instant coffee powder, 15-35 parts of non-dairy creamer and 5-15 parts of white granulated sugar. The preparation method comprises the following steps: (1) carrying out high-temperature short-time steam blanching on fresh maca, slicing, carrying out vacuum drying at 50-70 DEG C, and crushing; (2) carrying out reflux extraction on the maca coarse powder with a 20%-90% ethanol solution at 30-70 DEG C twice, carrying out ultrafiltration, and combining filtrates; performing vacuum pressure concentration on filtrate, adding water into concentrate, homogenizing, adjusting pH, performing enzymolysis w |
| format | Patent |
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The maca composite peptide coffee is prepared by mixing and packaging the following raw materials in parts by weight. The instant coffee powder is prepared from 1-8 parts of maca extract and maca peptide composite powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide, 20-40 parts of instant coffee powder, 15-35 parts of non-dairy creamer and 5-15 parts of white granulated sugar. The preparation method comprises the following steps: (1) carrying out high-temperature short-time steam blanching on fresh maca, slicing, carrying out vacuum drying at 50-70 DEG C, and crushing; (2) carrying out reflux extraction on the maca coarse powder with a 20%-90% ethanol solution at 30-70 DEG C twice, carrying out ultrafiltration, and combining filtrates; performing vacuum pressure concentration on filtrate, adding water into concentrate, homogenizing, adjusting pH, performing enzymolysis w</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COFFEE ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; ORGANIC CHEMISTRY ; PEPTIDES ; SPIRITS ; TEA ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230912&DB=EPODOC&CC=CN&NR=116725108A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230912&DB=EPODOC&CC=CN&NR=116725108A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LUO XIAOCHUAN</creatorcontrib><creatorcontrib>YANG SHUANGYONG</creatorcontrib><creatorcontrib>NIU JIANWEI</creatorcontrib><title>Preparation method of maca composite peptide coffee</title><description>The invention relates to a preparation method of maca composite peptide coffee. The maca composite peptide coffee is prepared by mixing and packaging the following raw materials in parts by weight. The instant coffee powder is prepared from 1-8 parts of maca extract and maca peptide composite powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide, 20-40 parts of instant coffee powder, 15-35 parts of non-dairy creamer and 5-15 parts of white granulated sugar. The preparation method comprises the following steps: (1) carrying out high-temperature short-time steam blanching on fresh maca, slicing, carrying out vacuum drying at 50-70 DEG C, and crushing; (2) carrying out reflux extraction on the maca coarse powder with a 20%-90% ethanol solution at 30-70 DEG C twice, carrying out ultrafiltration, and combining filtrates; performing vacuum pressure concentration on filtrate, adding water into concentrate, homogenizing, adjusting pH, performing enzymolysis w</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COFFEE</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>ORGANIC CHEMISTRY</subject><subject>PEPTIDES</subject><subject>SPIRITS</subject><subject>TEA</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAOKEotSCxKLMnMz1PITS3JyE9RyE9TyE1MTlRIzs8tyC_OLElVKEgtKMlMSQWKpKWlpvIwsKYl5hSn8kJpbgZFN9cQZw_d1IL8-NTigsTk1LzUknhnP0NDM3MjU0MDC0djYtQAAAF8LGs</recordid><startdate>20230912</startdate><enddate>20230912</enddate><creator>LUO XIAOCHUAN</creator><creator>YANG SHUANGYONG</creator><creator>NIU JIANWEI</creator><scope>EVB</scope></search><sort><creationdate>20230912</creationdate><title>Preparation method of maca composite peptide coffee</title><author>LUO XIAOCHUAN ; YANG SHUANGYONG ; NIU JIANWEI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN116725108A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COFFEE</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>ORGANIC CHEMISTRY</topic><topic>PEPTIDES</topic><topic>SPIRITS</topic><topic>TEA</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>LUO XIAOCHUAN</creatorcontrib><creatorcontrib>YANG SHUANGYONG</creatorcontrib><creatorcontrib>NIU JIANWEI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LUO XIAOCHUAN</au><au>YANG SHUANGYONG</au><au>NIU JIANWEI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation method of maca composite peptide coffee</title><date>2023-09-12</date><risdate>2023</risdate><abstract>The invention relates to a preparation method of maca composite peptide coffee. The maca composite peptide coffee is prepared by mixing and packaging the following raw materials in parts by weight. The instant coffee powder is prepared from 1-8 parts of maca extract and maca peptide composite powder, 1-8 parts of oyster polysaccharide powder, 1-6 parts of oyster peptide powder, 1-6 parts of okra peptide, 20-40 parts of instant coffee powder, 15-35 parts of non-dairy creamer and 5-15 parts of white granulated sugar. The preparation method comprises the following steps: (1) carrying out high-temperature short-time steam blanching on fresh maca, slicing, carrying out vacuum drying at 50-70 DEG C, and crushing; (2) carrying out reflux extraction on the maca coarse powder with a 20%-90% ethanol solution at 30-70 DEG C twice, carrying out ultrafiltration, and combining filtrates; performing vacuum pressure concentration on filtrate, adding water into concentrate, homogenizing, adjusting pH, performing enzymolysis w</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COFFEE ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES SPIRITS TEA THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Preparation method of maca composite peptide coffee |
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