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Coffee with probiotic taste sour and sweet to promote gastrointestinal peristalsis

Published: 2026-06-24 Author: World Gafei

Last Updated: 2026/06/24, Professional baristas please follow the coffee workshop (Wechat official account cafe_style) Hongguang teachers and students use coffee to make coffee salty pie, coffee meat paper, probiotic coffee. (photo by Chen Shu-E) Hongguang teachers and students have developed healthy probiotic coffee, which tastes sour and sweet. (photo by Chen Shue) many people like to have a cup of coffee every day. Hongguang University of Science and Technology catches the eating habits of modern people and adds probiotics.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Hongguang teachers and students use coffee to make coffee salty pie, coffee meat paper, probiotic coffee. (photo by Chen Shue)

Hongguang teachers and students developed healthy probiotic coffee, which tastes sour and sweet. (photo by Chen Shue)

Many people like to have a cup of coffee every day. Hongguang University of Science and Technology catches the eating habits of modern people and adds probiotics to coffee, which can promote gastrointestinal peristalsis. Food students even take "coffee" as the theme to develop coffee meat paper, coffee salty pie, coffee powder circles, and so on. Published in the "eat in the big guy, coffee you are all" activity, share with the whole school teachers and students.

Cheng Ya-hui points out that through experiments and research and development, there will inevitably be bottlenecks or experimental results that are different from expectations, but after constant revision, the use of coffee has become diversified, and students also have a great sense of achievement.

Food students spent three months developing probiotic coffee. Wu Xiaofen said that Letteria B is a common bacteria in yogurt and one of the most common bacteria in the human intestinal tract, which can relieve gastritis and improve lactose intolerance. Adding fructose oligosaccharides to allow probiotics to survive in coffee, the highest number of probiotics is up to 36 million CFG/ml and can be preserved for up to 7 days.

Lai Hsin-Liang points out that he hopes to convey the concept of good health and give coffee drinkers more choices. "probiotic coffee drinks slightly sour, but it won't take away the taste of the coffee, and it tastes very special!"

Students also use coffee to make all kinds of snacks, use coffee powder to add minced meat, put it into a baking pan to make "coffee meat paper"; knead the pie with iced coffee, then add colored peppers and cauliflower, and bake it into "coffee salty pie"; and even make coffee-flavored powder balls, so that coffee lovers have a new feeling when they taste it.

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