Production method of konjak series clearing and conditioning diet

Abstract

The invention provides a production method of a konjak-series Qingqing diet, and belongs to the technical field of konjak-series Qingqing diet, and the production method comprises the following steps: forming a primary colloid through an accurately controlled hydration process, then introducing soybean and pea proteins, and carrying out thermal gelation treatment to construct a composite gel matrix; functional plant extracts such as curcumin, tea polyphenol and a grape seed extract are added, and the release efficiency of active ingredients is improved by adopting an ultrasonic-assisted extraction technology. The method further comprises the step of adding vitamin complex and calcium and magnesium trace elements, finally, high homogenization of the product is achieved through an innovative tree-shaped multi-cavity homogenization treatment mechanism, the mechanism adopts a minimum spanning tree algorithm to optimize a fluid transmission path, and the technical problem of efficient compounding of the konjak gel and the functional plant extract is successfully solved.

Description

Technical Field

[0001] The present invention belongs to the technical field of konjac series of cleansing and regulating diets, and more specifically, relates to a production method of konjac series of cleansing and regulating diets. Background Art

[0002] Konjac cleansing and regulating diet products, as a type of functional food with the functions of regulating blood sugar, reducing blood lipid, and promoting intestinal health, have received extensive attention in the field of healthy diet in recent years. The traditional production technology of konjac foods mainly prepares konjac gel through simple hydration and heat gelation treatment, and then adds a small amount of nutrients or plant extracts to form basic konjac diet products. This technical route has been applied to the development of various healthy foods, such as konjac meal replacement powder, konjac jelly, and konjac dietary fiber supplements, and has played an important role in meeting consumers' demands for low-calorie and high-fiber foods.

[0003] However, the traditional production technology of konjac products has many defects: First, the mixing process of konjac flour and water is difficult to precisely control, resulting in uneven hydration, unstable colloidal structure, and easy occurrence of inconsistent texture, water separation, or clotting; Second, there is a problem of poor compatibility between functional plant extracts and konjac colloid during the addition process, causing uneven distribution of active ingredients and easy stratification and precipitation; Third, the active ingredients in plant extracts are not fully released in konjac colloid, with low bioavailability and difficult to play the expected functional role.

[0004] The core problem currently faced by the konjac functional food industry is the inability to establish an effective technical method to achieve the efficient compounding of konjac gel and functional plant extracts. This problem severely limits the functionality and stability of konjac cleansing and regulating diet products, not only affecting product quality but also hindering the technological innovation and industrial development of konjac functional foods. Summary of the Invention

[0005] In view of this, the present invention provides a production method of konjac series of cleansing and regulating diets, which can solve the technical problem in the prior art that the efficient compounding of konjac gel and functional plant extracts cannot be achieved.

[0006] The present invention is implemented as follows: The present invention provides a production method for konjac series conditioning diets, which includes: selecting konjac refined powder and mixing it with purified water to form a konjac colloid precursor; controlling the temperature and monitoring the viscosity of the konjac colloid precursor to form a fully hydrated konjac colloid; adding plant protein to the konjac colloid for thermal gelation treatment to form a composite gel matrix; adding a composite solution of functional plant extracts to the composite gel matrix; using ultrasonic-assisted extraction technology to process the composite gel matrix containing functional plant extracts, and determining process parameters according to the ultrasonic-assisted extraction efficiency equation to achieve the efficient compounding of konjac gel and functional plant extracts; adding a vitamin complex and trace elements; performing homogenization treatment through a dendritic multi-chamber homogenization treatment mechanism; filling, sterilizing, cooling, and storing.

[0007] Among them, in the step of selecting konjac refined powder, specifically, konjac refined powder with a glucomannan content of not less than 90%, a moisture content of 8% to 12%, a particle size distribution uniformity of more than 95%, and an impurity content of less than 0.5% is selected. After vacuum drying treatment, it is placed in a sealed container for standby.

[0008] Among them, in the step of mixing with purified water to form a konjac colloid precursor, specifically, the konjac refined powder and purified water are pre-mixed at a mass ratio of 1:30 to 1:40, and continuously dispersed for 5 to 7 minutes using a high-shear disperser with a rotation speed of 150 to 250 revolutions per minute to form a preliminarily hydrated konjac colloid precursor.

[0009] Among them, in the step of controlling the temperature and monitoring the viscosity of the konjac colloid precursor, specifically, the konjac colloid precursor is transported to a continuous mixing system with a temperature controlled at 62 to 68 °C, and at the same time, the colloid viscosity is measured in real time through an on-line viscosity monitoring device. When the colloid viscosity reaches 4000 to 5000 mPa·s, the residence time in the hydration link is adjusted to 6 to 8 minutes.

[0010] Among them, in the step of adding plant protein to the konjac colloid for thermal gelation treatment, specifically, 2% to 3% by mass of soy protein isolate and 0.8% to 1.2% by mass of pea protein are added to the fully hydrated konjac colloid, and thermal gelation treatment is carried out at 80 to 85 °C for 15 to 20 minutes to form a composite gel matrix.

[0011] Among them, in the step of adding a composite solution of functional plant extracts to the composite gel matrix, specifically, the composite gel matrix is cooled to 40 to 45 °C, and a composite solution of functional plant extracts prepared according to a mass ratio of 2:3:2 of curcumin, tea polyphenols, and grape seed extract is added. The total mass fraction of the composite solution of functional plant extracts is controlled at 1.5% to 2.5%, and homogenization stirring is carried out for 10 to 15 minutes.

[0012] Among them, the input parameters of the ultrasonic-assisted extraction efficiency equation include ultrasonic frequency, ultrasonic power density, treatment temperature, treatment time, and medium viscosity. The ultrasonic frequency is controlled at 20 to 25 kHz, the treatment temperature is 55 to 60 °C, the treatment time is 10 to 15 minutes, the ultrasonic power density is 400 to 600 W / L, and the medium viscosity is 3000 to 4000 mPa·s. The output parameter is the extraction efficiency of the active ingredient, and the extraction efficiency of the active ingredient is not less than 85%.

[0013] Among them, the step of adding the vitamin complex and trace elements is specifically to add a vitamin complex including vitamin B group, vitamin C, and vitamin E mixed in a mass ratio of 3:4:2 to the composite gel matrix. The total addition amount of the vitamin complex is 0.5 to 0.8 grams per 100 grams of the composite gel matrix. At the same time, a calcium and magnesium trace element mixture is added, and the total mass fraction of the calcium and magnesium trace element mixture is 0.3% to 0.5%.

[0014] Among them, the dendritic multi-chamber homogenization treatment mechanism is a network structure composed of n nodes and m channels. n is 5 to 10, m is 8 to 15, the homogenization pressure is distributed in a gradient of 15 to 20 MPa at each node, and the treatment is carried out through a network channel composed of homogenization nozzles with a diameter of 0.1 to 0.2 mm. The network layout uses the minimum spanning tree algorithm to optimize the fluid transmission path.

[0015] Among them, the step of performing homogenization treatment through the dendritic multi-chamber homogenization treatment mechanism is specifically to input the composite gel matrix added with functional ingredients into the dendritic multi-chamber homogenization treatment mechanism to achieve the minimization of energy consumption and the maximization of product texture uniformity.

[0016] The present invention forms a complete production process system for konjac clear soup dietary by precisely controlling the konjac flour hydration conditions, introducing plant protein to compound and enhance the gel network, using ultrasonic-assisted extraction technology to enhance the release of active ingredients, and applying dendritic multi-chamber homogenization treatment technology to optimize the product texture uniformity. This production method effectively solves the key technical problems of compounding konjac gel with functional plant extracts: precisely controlling the hydration process through high-shear dispersion technology and on-line viscosity monitoring system to ensure the uniformity and stability of the konjac colloid structure; introducing soy protein isolate and pea protein for synergistic gelation treatment to construct a denser three-dimensional network structure and provide a stable carrier for functional ingredients; optimizing process parameters based on the ultrasonic-assisted extraction efficiency equation to significantly improve the release efficiency and dispersion uniformity of functional ingredients such as curcumin, tea polyphenols, grape seed extract, etc.; and using dendritic multi-chamber homogenization treatment technology to achieve high homogenization of the product, successfully realizing the efficient compounding of konjac gel with functional plant extracts and solving the long-term technical problems that have troubled the industry. Description of the Drawings

[0017] Figure 1 Flow chart of the method of the present invention.

[0018] Figure 2 Schematic diagram of the tree-shaped multi-chamber homogenization treatment mechanism in Example 2.

[0019] Figure 3 Schematic diagram of the continuous mixing system in Example 2.

[0020] Figure 4 Schematic diagram of the ultrasonic-assisted extraction device in Example 2.

[0021] Figure 5 Schematic diagram of the structure of the high-shear disperser in Example 2.

[0022] Figure 6 Schematic diagram of the high-temperature sterilization and filling system in Example 2. Detailed implementation manners

[0023] To make the objectives, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.

[0024] As Figure 1 shown, it is a flow chart of a production method of a konjac series of clear and regulated diets provided by the present invention. This method includes the following steps:

[0025] S01. Select konjac flour with a glucomannan content of not less than 90%, a moisture content controlled at 8% to 12%, a particle size distribution uniformity of more than 95%, and an impurity content of less than 0.5%. After vacuum drying treatment, place it in a sealed container for standby;

[0026] S02. Pre-mix the selected konjac flour and pure water according to a mass ratio of 1:30 to 1:40, and use a high-shear disperser with a rotation speed of 150 to 250 revolutions per minute to continuously disperse for 5 to 7 minutes to form a preliminary hydrated konjac colloid precursor;

[0027] S03. Transport the konjac colloid precursor to a continuous mixing system with a temperature controlled at 62 to 68°C, and at the same time, use an on-line viscosity monitoring device to measure the colloid viscosity in real time. When the colloid viscosity reaches 4000 to 5000 millipascal seconds, adjust the residence time in the hydration step to 6 to 8 minutes;

[0028] S04. Add soy protein isolate with a mass fraction of 2% to 3% and pea protein with a mass fraction of 0.8% to 1.2% to the fully hydrated konjac colloid, and perform thermogelation treatment at 80 to 85°C for 15 to 20 minutes to form a composite gel matrix;

[0029] S05. Cool the composite gel matrix to 40 to 45 °C, and add a composite liquid of functional plant extracts prepared according to a mass ratio of 2:3:2 of curcumin, tea polyphenols, and grape seed extract. The total mass fraction of the composite liquid of functional plant extracts is controlled at 1.5% to 2.5%, and homogenize and stir for 10 to 15 minutes;

[0030] S06. Process the composite gel matrix containing functional plant extracts by ultrasonic-assisted extraction technology, and determine the process parameters according to the ultrasonic-assisted extraction efficiency equation. The input parameters of the ultrasonic-assisted extraction efficiency equation include ultrasonic frequency, ultrasonic power density, treatment temperature, treatment time, and medium viscosity. The ultrasonic frequency is controlled at 20 to 25 kHz, the treatment temperature is 55 to 60 °C, the treatment time is 10 to 15 minutes, the ultrasonic power density is 400 to 600 W / L, and the medium viscosity is 3000 to 4000 mPa·s. The output parameter is the extraction efficiency of active ingredients, and the extraction efficiency of active ingredients is not less than 85%;

[0031] S07. Add a vitamin complex to the composite gel matrix, including a mixture of vitamin B group, vitamin C, and vitamin E in a mass ratio of 3:4:2. The total addition amount of the vitamin complex is 0.5 to 0.8 g per 100 g of the composite gel matrix. At the same time, add a calcium and magnesium trace element mixture, and the total mass fraction of the calcium and magnesium trace element mixture is 0.3% to 0.5%;

[0032] S08. Input the composite gel matrix added with functional ingredients into a dendritic multi-chamber homogenization treatment mechanism. The dendritic multi-chamber homogenization treatment mechanism is a network structure composed of n nodes and m channels. The n is 5 to 10, and the m is 8 to 15. The homogenization pressure is distributed in a gradient manner at each node according to 15 to 20 MPa, and is processed through a network channel composed of homogenization nozzles with a diameter of 0.1 to 0.2 mm. The network layout uses the minimum spanning tree algorithm to optimize the fluid transmission path, reduce the shear unevenness phenomenon, and achieve the minimization of energy consumption and the maximization of product texture uniformity. The fineness index of the processed product reaches more than 98%;

[0033] S09. Fill the homogenized product into a sterile container, sterilize it at a high temperature of 125 °C for 3 to 5 minutes, quickly cool it to 10 to 15 °C, label it, and then store it refrigerated at 4 to 8 °C. The shelf life is 180 days.

[0034] Among them, konjac flour refers to high-purity glucomannan powder extracted from konjac tubers through an improved extraction process, which has been refined to remove impurities and odors, and is used to enhance the gel strength of the product and adjust the dietary fiber content.

[0035] Among them, the konjac colloid precursor refers to the colloid in an incompletely hydrated state formed by the preliminary mixing of konjac flour and pure water, which needs to be further processed to form a stable colloid structure.

[0036] Among them, the composite gel matrix refers to the gel network structure with a synergistic effect formed by the konjac colloid and plant protein through thermogelation treatment, which can provide a stable texture and slowly release functional components.

[0037] Among them, the composite liquid of functional plant extracts refers to a mixture with various physiological activities beneficial to health (such as antioxidant, anti-inflammatory, regulating blood lipid) extracted from natural plants, which realizes complementary effects and synergistic enhancement through proportioning; the specific substances added and their proportions are determined according to the preset by experts.

[0038] Among them, the ultrasonic-assisted extraction technology refers to a technical method that uses the cavitation effect generated by ultrasonic waves to increase the cell wall permeability and improve the release efficiency and bioavailability of active ingredients.

[0039] Among them, the ultrasonic-assisted extraction efficiency equation refers to a mathematical model that describes the relationship between ultrasonic treatment conditions and the extraction efficiency of active ingredients. By establishing a quantitative relationship between various process parameters and the extraction efficiency, it is used to guide the optimization setting of ultrasonic-assisted extraction process parameters.

[0040] Among them, the ultrasonic frequency refers to the number of vibrations per second of ultrasonic waves, which affects the formation and collapse intensity of cavitation bubbles, and thus affects the cell wall breaking effect.

[0041] Among them, the ultrasonic power density refers to the ultrasonic energy in the unit volume of the medium, which determines the action intensity of ultrasonic waves on the medium and affects the release efficiency of active ingredients.

[0042] Among them, the treatment temperature refers to the medium temperature during the ultrasonic-assisted extraction process, which affects the molecular thermal motion rate and the solubility of active ingredients, and thus affects the extraction efficiency.

[0043] Among them, the treatment time refers to the duration of ultrasonic-assisted extraction, which affects the cumulative effect of ultrasonic energy and the release degree of active ingredients.

[0044] Among them, the medium viscosity refers to the flow resistance of the composite gel matrix containing functional plant extracts, which affects the propagation characteristics of ultrasonic waves in the medium and the intensity of the cavitation effect.

[0045] Among them, the extraction efficiency of active ingredients refers to the release rate of functional components during the ultrasonic-assisted extraction process, which is used to evaluate the effectiveness of the ultrasonic extraction process.

[0046] Among them, the tree-shaped multi-cavity homogenization mechanism refers to a networked homogenization device composed of multiple homogenization nodes and connection channels, which optimizes the fluid transmission path through the network structure to improve the homogenization efficiency and product quality consistency.

[0047] Among them, a node refers to a processing unit in the tree-shaped multi-cavity homogenization mechanism. Each node has specific pressure parameters and nozzle characteristics, jointly constituting the network structure.

[0048] Among them, a channel refers to the fluid transmission pipeline connecting each node, and its layout and size affect the fluid flow characteristics and homogenization effect.

[0049] Among them, the minimum spanning tree algorithm refers to a mathematical method used to determine the optimal connection path in the network, which achieves a balance between minimizing the total energy consumption of fluid transmission and the best homogenization effect by minimizing the total weight of the path.

[0050] Among them, the product fineness index refers to the uniformity of particle fineness in the product, which is used to evaluate the homogenization effect. The higher the value, the more uniform and delicate the texture of the product.

[0051] The following describes the specific implementation manners of the above steps in detail.

[0052] The specific implementation manner of step S01 is to select konjac refined powder that meets strict quality indicators. The glucomannan content of this refined powder needs to reach more than 90%, the moisture content is strictly controlled within the range of 8% to 12%, the uniformity of particle size distribution is required to be more than 95%, and the impurity content should be lower than 0.5%. In the selection process, first, the infrared spectroscopy method is used to detect the glucomannan content. The sample is placed in the sample cell of the infrared spectrometer, and the glucomannan content is determined by measuring the characteristic absorption peak. Then, a moisture analyzer is used to measure the moisture content. This analyzer uses the Karl Fischer principle to measure the moisture through a chemical reaction. Then, a laser particle size analyzer is used to analyze the particle size distribution of the konjac refined powder and calculate the particle size uniformity. Finally, the impurity content is detected by combining the gravity sedimentation method and microscopic observation. The qualified konjac refined powder is subjected to vacuum drying treatment. The vacuum degree is controlled at 0.05 MPa, the drying temperature is controlled at 50 °C, and the drying time is 3 hours. After treatment, it is placed in a sealed container for standby. This step aims to ensure the quality of the raw materials and lay a foundation for the subsequent formation of the colloid. Among them, the glucomannan content directly affects the gel strength of the final product, the moisture content affects the storage stability, the uniformity of particle size distribution affects the hydration uniformity, and the impurity content affects the product purity and flavor.

[0053] The specific implementation of step S02 is to pre-mix strictly screened konjac flour and purified water in a mass ratio of 1:30 to 1:40 to prepare a preliminarily hydrated konjac colloid precursor. In the specific operation, first place the purified water in the stirring tank of a high-shear disperser and adjust the temperature to 25 °C; then slowly add the konjac flour into the water, and at the same time start the high-shear disperser for shear dispersion, with the rotation speed controlled at 150 to 250 revolutions per minute; continuously disperse for 5 to 7 minutes to form a preliminarily hydrated konjac colloid precursor. This step adopts a continuous high-shear dispersion technology. Based on the fluid shear theory, a strong fluid shear effect is generated by a high-speed rotating stirring head, so that the glucomannan molecules in the konjac flour are quickly dispersed and preliminarily hydrated. The selection of the mass ratio of konjac flour to purified water is based on the swelling characteristics of glucomannan. Too low a ratio will result in insufficient colloid concentration and affect the final gel strength; too high a ratio will result in insufficient hydration and form local agglomeration. The high-shear dispersion process is controlled within 5 to 7 minutes. According to fluid mechanics calculations, this time range can ensure that the konjac flour particles are fully in contact with water molecules, avoid local caking, and at the same time avoid molecular chain breakage caused by excessive shear.

[0054] The specific implementation of step S03 is to transport the konjac colloid precursor to a temperature control system for full hydration. First, inject the konjac colloid precursor into a continuous mixing system with a temperature controlled at 62 to 68 °C through a transfer pump. This system adopts a double-jacket design, with the inner circulation being the konjac colloid and the outer circulation being constant-temperature hot water; then, the viscosity of the colloid is monitored in real time through a rotary viscometer installed online, and the viscosity data is transmitted to the control system by a sensor; when it is detected that the colloid viscosity reaches 4000 to 5000 millipascal seconds, the residence time of the konjac colloid in the hydration stage is automatically adjusted to 6 to 8 minutes. This step is based on the principles of thermodynamics and rheology. The temperature control in the range of 62 to 68 °C is determined based on the hydration kinetics model of glucomannan. Within this temperature range, the glucomannan molecular chains are active, and water molecules can fully penetrate into the molecules to achieve complete hydration. Too low a temperature will result in a slow hydration rate, and too high a temperature will result in the degradation of glucomannan. The viscosity threshold of 4000 to 5000 millipascal seconds is the optimal viscosity range determined based on the correlation experiment between the degree of hydration and the gel strength. This viscosity range indicates that the glucomannan has been fully hydrated but has not formed an irreversible gel, reserving a processing window for adding other components later.

[0055] The specific implementation of step S04 is to add plant protein to the fully hydrated konjac colloid to form a composite gel matrix. First, a plant protein mixture is prepared by mixing soy protein isolate with a mass fraction of 2% to 3% and pea protein with a mass fraction of 0.8% to 1.2% according to a mass ratio; then the mixture is slowly injected into the konjac colloid while stirring at a low speed, with the stirring rate controlled at 60 revolutions per minute to avoid generating bubbles; then the temperature of the mixture is raised to 80 to 85 °C, and the thermal gelation treatment is carried out at this temperature for 15 to 20 minutes to form a composite gel matrix. This step utilizes the principle of protein thermal denaturation and the mechanism of polysaccharide-protein composite gel formation. At a temperature of 80 to 85 °C, the plant protein undergoes thermal denaturation, exposing hydrophobic groups, and forms a network structure with glucomannan in the konjac colloid through hydrogen bonds and hydrophobic interactions, enhancing the gel strength and improving the taste. The selection of 15 to 20 minutes for the thermal gelation treatment is the optimal time range calculated based on the protein thermal denaturation kinetic model. Within this time range, the protein can be fully denatured, but excessive treatment leading to protein aggregation and rough texture is avoided.

[0056] The specific implementation of step S05 is to add a functional plant extract to the composite gel matrix. First, the composite gel matrix is cooled to 40 to 45 °C through a plate heat exchanger; then a functional plant extract composite solution is prepared, including curcumin, tea polyphenols, and grape seed extract mixed according to a mass ratio of 2:3:2, and the total mass fraction of this composite solution is controlled at 1.5% to 2.5%; then the functional plant extract composite solution is slowly added to the cooled composite gel matrix, and a variable-frequency stirring device is used for homogeneous stirring for 10 to 15 minutes, with the stirring rate decreasing gradually from high to low, being 120 revolutions per minute, 90 revolutions per minute, and 60 revolutions per minute in sequence. This step is based on the principle of active ingredient protection and the mechanism of multi-component synergistic enhancement. Selecting a temperature of 40 to 45 °C to add the functional components is to avoid the degradation of thermosensitive active substances and ensure sufficient fluidity for uniform mixing. The ratio of the functional plant extract composite solution is determined according to the pharmacodynamic research and synergistic mechanism of each component. There is a synergistic antioxidant and anti-inflammatory effect among curcumin, tea polyphenols, and grape seed extract, and the synergistic effect is the strongest when the ratio is 2:3:2.

[0057] The specific implementation of step S06 is to use ultrasonic-assisted extraction technology to process the composite gel matrix containing functional plant extracts. First, the composite gel matrix is transported to a treatment tank equipped with an ultrasonic transducer; then, the process parameters are determined according to the ultrasonic-assisted extraction efficiency equation, which is established by the response surface method. The input parameters include ultrasonic frequency, ultrasonic power density, treatment temperature, treatment time, and medium viscosity, and the output parameter is the extraction efficiency of active ingredients; then, the ultrasonic frequency is set to 20 to 25 kHz, the treatment temperature is 55 to 60 °C, the treatment time is 10 to 15 minutes, the ultrasonic power density is 400 to 600 W / L, and the medium viscosity is 3000 to 4000 mPa·s, and the composite gel matrix is ultrasonically treated. This step is based on the principle of ultrasonic cavitation effect. When ultrasonic waves propagate in a liquid, alternating compression and rarefaction regions are generated, forming microbubbles. These bubbles rapidly expand and contract in the sound field and finally collapse, generating local high-temperature and high-pressure regions and microjets, enhancing the cell wall permeability, and promoting the release and dispersion of active ingredients from plant cells. The ultrasonic frequency of 20 to 25 kHz is determined based on the cavitation threshold calculation, and the cavitation effect intensity generated within this frequency range is the highest; the ultrasonic power density of 400 to 600 W / L is the optimal range considering both energy efficiency and the stability of active ingredients.

[0058] The specific implementation of step S07 is to add a vitamin complex and trace elements to the composite gel matrix. First, a vitamin complex is prepared, including vitamin B group, vitamin C, and vitamin E mixed in a mass ratio of 3:4:2, and the vitamin B group includes B1, B2, and B6 mixed in a ratio of 1:1:1; then, the vitamin complex is added to the composite gel matrix, and the total addition amount is 0.5 to 0.8 grams per 100 grams of the composite gel matrix; then, a calcium-magnesium trace element mixture is prepared, and the molar ratio of calcium to magnesium is 2:1, and the total mass fraction is controlled at 0.3% to 0.5%; finally, the calcium-magnesium trace element mixture is added to the vitamin-containing composite gel matrix and stirred evenly. This step is based on the principle of nutritional fortification and the mechanism of improving the bioavailability of minerals. The selection of vitamin B group, vitamin C, and vitamin E in a ratio of 3:4:2 is based on the synergistic effect between these vitamins. Vitamin C can regenerate vitamin E and improve the antioxidant effect, and the vitamin B group participates in energy metabolism. The combination of the three can comprehensively improve the antioxidant capacity and metabolic regulation function. The molar ratio of calcium to magnesium of 2:1 is determined based on the absorption ratio of these two minerals by the human body, and the calcium and magnesium absorption efficiency is the highest at this ratio.

[0059] The specific implementation of step S08 is to perform dendritic multi-chamber homogenization on the composite gel matrix added with functional components. First, design a dendritic multi-chamber homogenization mechanism, which consists of a network structure composed of n nodes and m channels, where n ranges from 5 to 10 and m ranges from 8 to 15; then use the minimum spanning tree algorithm to optimize the fluid transmission path, which is implemented based on the Kruskal or Prim algorithm, with the fluid transmission energy consumption between nodes as the weight to construct a connection network with the minimum energy consumption; then set the pressure of each homogenization node to a gradient distribution, specifically, the pressure of the first-level node is 15 MPa, the pressure of the last-level node is 20 MPa, and the intermediate nodes are distributed according to the linear growth law; finally, input the composite gel matrix into the dendritic multi-chamber homogenization mechanism and process it through a network channel composed of homogenization nozzles with a diameter of 0.1 to 0.2 mm. This step is based on the fluid network theory and the principle of minimum energy consumption optimization. The dendritic multi-chamber homogenization mechanism simulates the efficient dendritic transmission network structure in nature, which can minimize energy consumption while ensuring the homogenization effect. The minimum spanning tree algorithm is used to determine the optimal connection path, and the balance between the minimum fluid transmission energy consumption and the best homogenization effect is achieved by minimizing the total weight of the path, where the weight function takes into account factors such as pressure loss, flow velocity distribution, and shear stress distribution of the fluid in the channel.

[0060] The specific implementation of step S09 is to perform filling and sterilization on the homogenized product. First, fill the homogenized product into a sterile container sterilized by ultraviolet rays through a sterile filling machine, and the filling accuracy is controlled within ±1%; then transport the filled product to a continuous sterilization device and perform high-temperature sterilization at 125°C for 3 to 5 minutes. Under this sterilization condition, the F value reaches 8 to 10 minutes, which can effectively kill thermophilic bacilli; then quickly cool the product temperature to 10 to 15°C through a rapid cooling system, and the cooling rate is controlled at 6 to 8°C per minute to avoid vitamin loss and excessive protein aggregation; finally, after labeling, store it refrigerated at 4 to 8°C, and the shelf life is 180 days. This step is based on the food sterilization kinetics and the principle of microbial safety control. Selecting high-temperature sterilization at 125°C for 3 to 5 minutes is the best sterilization condition calculated based on the D value and Z value, which can ensure the commercial sterility of the product while maximizing the retention of nutrients. Rapid cooling is based on the protection mechanism of heat-sensitive nutrients, and the residence time of nutrients in the high-temperature environment is reduced by rapid cooling to reduce degradation loss. The storage condition of 4 to 8°C is the best storage temperature considering the microbial growth kinetics and texture stability comprehensively. At this temperature, the microbial growth rate is extremely low, and the composite gel structure has good stability.

[0061] It should be noted that the core effect of the present invention is to achieve the efficient compounding of konjac gel and functional plant extracts, which requires the synergistic action of multiple technical paths. First, a stable konjac colloid must be formed through high-purity konjac flour and a precisely controlled hydration process, which is the basis for compounding. Subsequently, plant proteins are introduced for thermogelation treatment to construct a three-dimensional network structure to provide a stable carrier for functional components. After adding the compound solution of functional plant extracts, ultrasonic-assisted extraction technology must be applied and the parameters optimized through the ultrasonic-assisted extraction efficiency equation, which is the core link to achieve efficient compounding, and can promote the full release of active ingredients and their uniform dispersion in the gel network. Finally, gradient pressure homogenization treatment is carried out through a dendritic multi-chamber homogenization treatment mechanism to ensure uniform product fineness. None of these technical paths can be missing, and the lack or substitution of any single step cannot solve the technical problem of the difficult efficient compounding of konjac gel and functional plant extracts. Only their systematic synergistic action can achieve the expected technical effect.

[0062] Specifically, the principle of the present invention is as follows: The core technical principle of the present invention lies in constructing a stable konjac composite gel system through a multi-dimensional synergistic mechanism to achieve the efficient loading and release of functional plant extracts. First, the physical and chemical indexes of konjac flour are precisely controlled, such as the glucomannan content not less than 90%, the moisture content of 8%-12%, and the particle size uniformity of more than 95%, laying a foundation for the subsequent formation of a stable gel. The glucomannan in konjac flour is a water-soluble polysaccharide with a strong water absorption and swelling ability. The aggregate can be broken by high-shear dispersion technology to improve the hydration uniformity.

[0063] During the hydration process, the present invention uses an on-line viscosity monitoring system to real-time control the colloid formation process. When the viscosity reaches 4000-5000 mPa·s, it indicates that the glucomannan molecules have fully unfolded and formed a preliminary network structure. Subsequently, soy protein isolate and pea protein are introduced for thermogelation treatment. These two plant proteins denature and unfold at 80-85°C, forming hydrogen bonds and hydrophobic interactions with konjac polysaccharide molecules, jointly building a denser three-dimensional network structure, significantly enhancing the mechanical strength and stability of the gel system.

[0064] The efficient compounding of functional plant extracts is the key to solving the core technical problems of the present invention. In traditional methods, directly adding plant extracts to konjac colloid often leads to the aggregation or precipitation of active ingredients and is difficult to disperse evenly. The present invention uses ultrasonic-assisted extraction technology, utilizing the micro-jet and shear force generated by ultrasonic cavitation effect, to promote the full release of active ingredients from plant cells and their uniform dispersion in the gel network. The ultrasonic-assisted extraction efficiency equation establishes the quantitative relationship between parameters such as ultrasonic frequency, power density, temperature, time, and medium viscosity and the extraction efficiency, providing a scientific basis for process optimization, and achieving an active ingredient extraction efficiency of not less than 85%.

[0065] The dendritic multi-chamber homogenization technology further improves the compounding effect of konjac gel and functional plant extracts. This technology uses the minimum spanning tree algorithm to optimize the design of the network structure, enabling the product to pass through multiple homogenization nodes and channels under the action of gradient pressure, achieving uniform distribution of shear force and efficient energy utilization. Compared with traditional homogenization technologies, this method overcomes the problems of local over-shearing or under-shearing, ensuring the uniform distribution and stable existence of functional components in konjac gel.

[0066] Through the above-mentioned synergistic mechanism, the present invention successfully solves the technical problem of the difficult high-efficiency compounding of konjac gel and functional plant extracts, establishes a scientific and controllable production process system, and provides a solid foundation for the functional improvement and industrial development of konjac clear diet products.

[0067] A specific Example 1 of the present invention is provided below, and the specific implementation manners of each step in this Example 1 are described in detail as follows.

[0068] The specific implementation manner of step S01 is to select konjac flour with a glucomannan content of not less than 90%, a moisture content controlled at 8% to 12%, a particle size distribution uniformity of more than 95%, and an impurity content of less than 0.5%. First, use infrared spectroscopy to quantitatively analyze the glucomannan content and establish a content detection equation: C KGM = k1A1 + k2A2 + k3A3 + b; where C KGM is the glucomannan content, in percentage; A1, A2, and A3 are the absorbance values at characteristic wavelengths; k1, k2, and k3 are the coefficients at the corresponding wavelengths; b is the calibration constant. Then measure the moisture content and calculate using the Karl Fischer titration method: where W H is the moisture content, in percentage; V KF is the volume of Karl Fischer reagent consumed, in milliliters; T KF is the titration degree of Karl Fischer reagent, in milligrams of water per milliliter; m S is the sample mass, in milligrams. Then perform laser diffraction analysis on the particle size distribution and calculate the uniformity coefficient: where C U is the uniformity coefficient; D 60 is the particle size at a cumulative passing rate of 60%, in micrometers; D 10 is the particle size at a cumulative passing rate of 10%, in micrometers. Finally, calculate the impurity content by the gravity sedimentation method: where C I is the impurity content, in percentage; m I is the impurity mass, in grams; m Tis the total sample mass in grams. After vacuum drying treatment, qualified konjac flour is obtained. The vacuum degree is controlled at 0.05 MPa, the temperature is 50 °C, and the drying time is 3 hours. It is placed in a sealed container for standby. This step aims to ensure the quality of the raw materials and lay the foundation for subsequent processes.

[0069] The specific implementation of step S02 is to pre-mix konjac flour and pure water in a mass ratio of 1:30 to 1:40, and use a high-shear disperser to continuously disperse for 5 to 7 minutes to form a preliminarily hydrated konjac colloid precursor. The shear force calculation formula generated during the high-shear process is: τ = μγ; where τ is the shear stress in pascals; μ is the dynamic viscosity of the fluid in pascal-seconds; γ is the shear rate in reciprocal seconds. The relationship between the shear rate and the rotational speed of the stirring device is: where K g is the geometric coefficient, with a value range of 0.8 to 1.2; ω is the angular velocity in radians per second; r i is the inner cylinder radius in meters; r o is the outer cylinder radius in meters. The rotational speed is controlled at 150 to 250 revolutions per minute. The shear stress in this range is sufficient to break the intermolecular forces between konjac flour particles but will not cause the molecular chains of glucomannan to break. The dispersion efficiency can be evaluated by the energy density: where P V is the energy density per unit volume in watts per cubic meter; η is the apparent viscosity of the fluid in pascal-seconds; g c is the unit conversion coefficient. The purpose of this step is to achieve the preliminary hydration and dispersion of konjac flour and lay the foundation for subsequent complete hydration.

[0070] The specific implementation of step S03 is to transport the konjac colloid precursor to a continuous mixing system with a temperature controlled at 62 to 68 °C, and use an on-line viscosity monitoring device to measure the colloid viscosity in real time. When the colloid viscosity reaches 4000 to 5000 millipascal-seconds, adjust the residence time in the hydration section to 6 to 8 minutes. The swelling kinetic equation of glucomannan during the hydration process is: where S is the swelling degree of konjac flour in grams per gram; t is the hydration time in minutes; k s is the swelling rate constant in reciprocal minutes; S max is the maximum swelling degree in grams per gram. The relationship between the swelling rate constant k s and temperature follows the Arrhenius equation: where A is the pre-exponential factor in reciprocal minutes; E a is the activation energy in joules per mole; R is the gas constant, 8.314 joules per mole·kelvin; T is the absolute temperature in kelvin. The on-line viscosity monitoring adopts the principle of a rotational viscometer, and the viscosity calculation formula is: Where η is the dynamic viscosity, with the unit of Pa·s; K is the instrument constant; τ is the measured torque, with the unit of N·m; ω is the angular velocity, with the unit of radian per second. This step aims to achieve the complete hydration of glucomannan to form a homogeneous and stable colloid, providing a stable matrix for the subsequent addition of other functional ingredients.

[0071] The specific implementation of step S04 is to add soy protein isolate with a mass fraction of 2% to 3% and pea protein with a mass fraction of 0.8% to 1.2% to the fully hydrated konjac colloid, and conduct heat gelation treatment at 80 to 85 °C for 15 to 20 minutes to form a composite gel matrix. The process of protein thermal denaturation follows first-order reaction kinetics, expressed as: Where C is the concentration of undenatured protein, with the unit of g / L; t is the treatment time, with the unit of minute; k d is the denaturation rate constant, with the unit of per minute. The relationship between the denaturation rate constant k d and temperature also follows the Arrhenius equation: Where A d is the pre-exponential factor, with the unit of per minute; E d is the activation energy of protein denaturation, with the unit of J / mol; R is the gas constant, 8.314 J / (mol·K); T is the absolute temperature, with the unit of K. The relationship between the composite gel strength and the component concentration can be expressed as: G = k g (C KGM ) a (C SP ) b (C PP ) c ; Where G is the gel strength, with the unit of Pa; C KGM is the glucomannan concentration, with the unit of g / L; C SP is the soy protein concentration, with the unit of g / L; C PP is the pea protein concentration, with the unit of g / L; k g is the proportionality coefficient; a, b, and c are the influence indices of each component respectively. This step forms a composite gel network structure with a synergistic effect through the interaction between protein thermal denaturation and glucomannan, improving the texture characteristics and taste of the product.

[0072] The specific implementation of step S05 is to cool the composite gel matrix to 40 to 45 °C, add a composite liquid of functional plant extracts prepared according to the mass ratio of curcumin, tea polyphenols, and grape seed extract of 2:3:2, control the total mass fraction at 1.5% to 2.5%, and conduct homogenization and stirring for 10 to 15 minutes. The synergistic antioxidant effect of the functional plant extracts can be calculated by the following formula: Where TEAC mixis the total antioxidant capacity of the mixture, in millimoles of Trolox equivalent per gram; TEAC i is the antioxidant capacity of the i-th component, in millimoles of Trolox equivalent per gram; w i is the mass fraction of the i-th component; SE is the synergistic effect coefficient, ranging from 1.0 to 1.5. The formula for calculating the synergistic effect coefficient is: where k1, k2, and k3 are the synergistic coefficients of curcumin, tea polyphenols, and grape seed extract, respectively; C1, C2, and C3 are the concentrations of curcumin, tea polyphenols, and grape seed extract, respectively, in milligrams per liter; C T is the total concentration, in milligrams per liter. This step aims to add functional plant extracts with synergistic antioxidant and anti-inflammatory effects to the composite gel matrix to enhance the physiological activity function of the product.

[0073] The specific implementation of step S06 is to use ultrasonic-assisted extraction technology to process the composite gel matrix containing functional plant extracts, and determine the process parameters according to the ultrasonic-assisted extraction efficiency equation. The ultrasonic-assisted extraction efficiency equation is: E = β0 + β1F + β2P + β3T + β4t + β5η + β 12 FP + β 13 FT + β 14 Ft + β 15 Fη + β 23 PT + β 24 Pt + β 25 Pη + β 34 Tt + β 35 Tη + β 45 tη + β 11 F 2 + β 22 P 2 + β 33 T 2 + β 44 t 2 + β 55 η 2 ; where E is the extraction efficiency of the active ingredient, in percentage; F is the ultrasonic frequency, in kilohertz; P is the ultrasonic power density, in watts per liter; T is the treatment temperature, in degrees Celsius; t is the treatment time, in minutes; η is the medium viscosity, in millipascal seconds; β0 is the constant term; β1 to β5 are the first-order term coefficients; β 12 to β 45 are the interaction term coefficients; β 11 to β 55 are the second-order term coefficients. The ultrasonic cavitation intensity can be estimated by the following formula: where I c is the cavitation intensity, in watts per square meter; P ap is the sound pressure amplitude, with the unit of Pascal; ρ is the medium density, with the unit of kilogram per cubic meter; c is the sound speed, with the unit of meter per second. According to the optimization model, the ultrasonic frequency is controlled at 20 to 25 kHz, the treatment temperature is 55 to 60 °C, the treatment time is 10 to 15 minutes, the ultrasonic power density is 400 to 600 W / L, the medium viscosity is 3000 to 4000 mPa·s, and the output parameter is the extraction efficiency of the active ingredient, not less than 85%. This step increases the cell wall permeability through the ultrasonic cavitation effect, and improves the release efficiency and bioavailability of the active ingredient.

[0074] The specific implementation of step S07 is to add a vitamin complex and a calcium and magnesium trace element mixture to the composite gel matrix. The vitamin complex includes vitamin B group, vitamin C, and vitamin E mixed in a mass ratio of 3:4:2, and the total addition amount is 0.5 to 0.8 grams per 100 grams of the composite gel matrix. The total mass fraction of the calcium and magnesium trace element mixture is 0.3% to 0.5%. The synergistic effect of vitamins and minerals can be calculated by the biological effect enhancement factor: In the formula, BEF is the biological effect enhancement factor; E mix is the total biological effect when mixed and added; E sum is the sum of the biological effects when each component is added alone. The stability of vitamins in the product can be predicted by the first-order reaction kinetic equation: In the formula, C v is the vitamin concentration, with the unit of milligram per liter; t is the time, with the unit of day; k v is the degradation rate constant, with the unit of per day. The relationship between the degradation rate constant k v and temperature follows the Arrhenius equation. During the product shelf life, the vitamin retention rate requirement is not less than 80%. This step improves the nutritional value and health effects of the product by adding vitamins and minerals, while considering the stability and bioavailability of these nutrients.

[0075] The specific implementation of step S08 is to input the composite gel matrix added with functional ingredients into the dendritic multi-chamber homogenization processing mechanism. The dendritic multi-chamber homogenization processing mechanism is a network structure composed of n nodes and m channels, where n is 5 to 10 and m is 8 to 15, and the fluid transmission path is optimized by the minimum spanning tree algorithm. The calculation formula for the energy loss of the channel network is: In the formula, E loss is the total energy loss, with the unit of joule per kilogram; f i is the friction coefficient of the i-th channel; L i is the length of the i-th channel, with the unit of meter; ρ is the fluid density, with the unit of kilogram per cubic meter; v i is the fluid velocity in the i-th channel, with the unit of meter per second; D iis the diameter of the i-th channel, in meters. The minimum spanning tree algorithm is implemented based on the Kruskal algorithm, and the calculation process is as follows: First, sort all channels in ascending order of energy loss, then start selecting from the channel with the smallest energy loss, and each time select a channel that will not cause the formation of a loop until all nodes are connected. The pressure distribution during the homogenization process follows the following equation: where P i is the pressure of the i-th node, in megapascals; P min is the minimum pressure, 15 megapascals; P max is the maximum pressure, 20 megapascals; n is the total number of nodes. The product is processed through a network channel composed of homogenization nozzles with a diameter of 0.1 to 0.2 millimeters, and the product fineness index reaches more than 98%. This step realizes the fine homogenization of the product through a tree-shaped multi-chamber homogenization mechanism, improving the uniformity and stability of the product texture.

[0076] The specific implementation of step S09 is to fill the homogenized product into a sterile container, sterilize it at a high temperature of 125°C for 3 to 5 minutes, quickly cool it to 10 to 15°C, and store it refrigerated at 4 to 8°C after labeling. The calculation formula for the sterilization value during the sterilization process is: where F0 is the sterilization value, in minutes; T is the treatment temperature, in degrees Celsius; T ref is the reference temperature, usually taken as 121.1°C; z is the temperature change coefficient, usually taken as 10°C; t is the treatment time, in minutes. The product cooling process adopts an exponential cooling model: T = T amb +(T0 - T amb )e -kt ; where T is the product temperature, in degrees Celsius; T amb is the ambient temperature, in degrees Celsius; T0 is the initial temperature, in degrees Celsius; k is the cooling rate constant, in per minute; t is the cooling time, in minutes. The product shelf life prediction adopts the Arrhenius model: where S is the quality index value; S0 is the initial quality index value; k s is the reaction rate constant at the reference temperature, in per day; E s is the reaction activation energy, in joules per mole; R is the gas constant, 8.314 joules per mole·K; T is the storage temperature, in kelvins; t is the storage time, in days. This step ensures the microbial safety of the product, extends the shelf life, and maintains the nutritional value and sensory quality of the product through high-temperature short-time sterilization, rapid cooling, and cold chain storage.

[0077] Konjac refined powder refers to a high-purity glucomannan powder extracted from konjac tubers through an improved extraction process. After being refined to remove impurities and odors, it is used to enhance the gel strength of products and adjust the dietary fiber content. The extraction rate calculation formula of glucomannan is: In the formula, η ext is the extraction rate, in percentage; m KGM is the mass of the extracted glucomannan, in grams; m raw is the mass of the raw konjac tubers, in grams; c raw is the content of glucomannan in the raw material, in percentage.

[0078] Konjac colloid precursor refers to a colloid in an incompletely hydrated state formed by the preliminary mixing of konjac refined powder and pure water, which needs further treatment to form a stable colloid structure. Its degree of hydration can be calculated by the following formula: In the formula, HD is the degree of hydration, in percentage; W t is the water absorption at time t, in grams per gram; W0 is the initial water absorption, in grams per gram; W ∞ is the equilibrium water absorption, in grams per gram.

[0079] Composite gel matrix refers to a gel network structure with a synergistic effect formed by the thermal gelation treatment of konjac colloid and plant protein, which can provide a stable texture and slowly release functional components. Its rheological properties can be characterized by oscillatory shear tests, and the relationship between the storage modulus and the loss modulus is: G′(ω) = K′ω n ′ and G″(ω) = K″ω n ″; in the formula, G′(ω) is the storage modulus, in Pa; G″(ω) is the loss modulus, in Pa; ω is the angular frequency, in radians per second; K′, K″ are proportionality coefficients; n′, n″ are power exponents. Usually, both n′ and n″ are less than 1, and n′ < n″ indicates that the gel structure dominates.

[0080] Functional plant extract composite liquid refers to a mixture with various physiological activities such as antioxidant, anti-inflammatory, and blood lipid regulation, extracted from natural plants. By formulating in proportion, it can achieve complementary effects and synergistic enhancement. Its total polyphenol content is determined by the Folin-Ciocalteu reagent method: In the formula, TPC is the total polyphenol content, in milligrams of gallic acid equivalent per gram; C s is the concentration obtained from the standard curve, in milligrams per milliliter; V is the volume of the extract, in milliliters; D is the dilution factor; m is the mass of the sample, in grams.

[0081] Ultrasonic-assisted extraction technology refers to a technical method that utilizes the cavitation effect generated by ultrasonic waves to increase the cell wall permeability and improve the release efficiency and bioavailability of active ingredients. The calculation formula for the cavitation threshold pressure is as follows: In the formula, P th is the cavitation threshold pressure, with the unit of Pascal; P0 is the ambient pressure, with the unit of Pascal; σ is the surface tension, with the unit of Newton per meter; R0 is the initial radius of the bubble, with the unit of meter; γ is the specific heat ratio.

[0082] The ultrasonic-assisted extraction efficiency equation refers to a mathematical model that describes the relationship between ultrasonic treatment conditions and the extraction efficiency of active ingredients. By establishing a quantitative relationship between various process parameters and the extraction efficiency, it is used to guide the optimization setting of ultrasonic-assisted extraction process parameters. This equation is established through the response surface method, adopting a central composite design experimental scheme to determine the optimal combination of parameters such as ultrasonic frequency, ultrasonic power density, treatment temperature, treatment time, and medium viscosity.

[0083] The ultrasonic frequency refers to the number of vibrations of ultrasonic waves per second, which affects the formation and collapse intensity of cavitation bubbles, and thus affects the cell wall breaking effect. The relationship between frequency and wavelength is as follows: In the formula, f is the frequency, with the unit of Hertz; c is the sound speed, with the unit of meter per second; λ is the wavelength, with the unit of meter.

[0084] The ultrasonic power density refers to the ultrasonic energy in the unit volume of the medium, which determines the intensity of the action of ultrasonic waves on the medium and affects the release efficiency of active ingredients. Its calculation formula is as follows: In the formula, P d is the ultrasonic power density, with the unit of watt per liter; P in is the input power, with the unit of watt; η is the energy conversion efficiency; V is the treatment volume, with the unit of liter.

[0085] The treatment temperature refers to the medium temperature during ultrasonic-assisted extraction, which affects the molecular thermal motion rate and the solubility of active ingredients, and thus affects the extraction efficiency. The temperature change during ultrasonic treatment can be estimated by the following equation: In the formula, is the temperature change rate, with the unit of degree Celsius per second; P d is the ultrasonic power density, with the unit of watt per cubic meter; ρ is the medium density, with the unit of kilogram per cubic meter; C p is the specific heat capacity, with the unit of joule per kilogram·degree Celsius.

[0086] The treatment time refers to the duration of ultrasonic-assisted extraction, which affects the cumulative effect of ultrasonic energy and the release degree of active ingredients. The cumulative energy calculation formula is: E cum = P d ×t; In the formula, Ecum is the cumulative energy in joules per liter; P d is the ultrasonic power density in watts per liter; t is the treatment time in seconds.

[0087] The medium viscosity refers to the flow resistance of the composite gel matrix containing functional plant extracts, which affects the propagation characteristics of ultrasonic waves in the medium and the intensity of the cavitation effect. The attenuation coefficient of ultrasonic waves in a viscous medium can be calculated by the following formula: where α is the attenuation coefficient in nepers per meter; η is the medium viscosity in pascal-seconds; ω is the angular frequency in radians per second; ρ is the medium density in kilograms per cubic meter; c is the speed of sound in meters per second.

[0088] The extraction efficiency of the active ingredient refers to the release rate of the functional ingredient during the ultrasonic-assisted extraction process, which is used to evaluate the effectiveness of the ultrasonic extraction process. Its calculation formula is: where E ext is the extraction efficiency in percentage; C ext is the content of the extracted active ingredient; C tot is the total content of the active ingredient in the raw material.

[0089] The dendritic multi-chamber homogenization processing mechanism refers to a networked homogenization processing device composed of multiple homogenization nodes and connecting channels. It uses the network structure to optimize the fluid transmission path, improving the homogenization efficiency and product quality consistency. Its design draws on the efficient dendritic network transmission structure in nature, optimizing the fluid transmission path through the minimum spanning tree algorithm, reducing energy loss, and improving the processing uniformity.

[0090] A node refers to the processing unit in the dendritic multi-chamber homogenization processing mechanism. Each node has specific pressure parameters and nozzle characteristics, jointly constituting the network structure. The pressure difference between nodes drives the fluid flow, forming a high-speed jet, generating strong shear force and cavitation effect, and realizing the homogenization processing of the product.

[0091] A channel refers to the fluid transmission pipeline connecting each node, and its layout and size affect the fluid flow characteristics and homogenization effect. The design of the channel diameter needs to consider factors such as fluid flow rate, pressure loss, and shear strength. Usually, the channel diameter gradually decreases from the inlet to the outlet, forming a gradient distribution to improve the homogenization efficiency.

[0092] The minimum spanning tree algorithm refers to a mathematical method used to determine the optimal connection path in a network, achieving a balance between minimizing the total weight of the path for the minimum energy consumption of fluid transmission and the best homogenization effect. The implementation steps of this algorithm are: First, sort all possible channel connections in ascending order of weight; then start selecting from the channel with the smallest weight, and each time select a channel that will not form a loop among the selected channels until all nodes are connected. The weight function is designed as: Wherein, W ij is the weight of the channel between node i and node j; ΔP ij is the pressure difference between nodes, in Pa; L ij is the channel length, in m; D ij is the channel diameter, in m; α, β, and γ are weight coefficients, which are determined according to specific application scenarios. The network structure constructed by the minimum spanning tree algorithm can ensure the minimization of energy consumption and the maximization of fluid distribution uniformity.

[0093] The product fineness index refers to the degree of uniformity of particle fineness in the product, which is used to evaluate the homogenization effect. The higher the value, the more uniform and delicate the texture of the product. Its calculation formula is: Wherein, FI is the fineness index, in percentage; n i is the number of particles with a particle size of d i ; d i is the particle size of the i-th type of particle, in μm; d max is the maximum particle size, in μm; k is the number of particle size gradings. The equipment parameters are set such that the homogenization pressure is in the range of 15 to 20 MPa, and the diameter of the homogenization nozzle is 0.1 to 0.2 mm, which can ensure that the product fineness index reaches more than 98%, achieving a uniform and delicate texture of the product.

[0094] In summary, the production method of the konjac series of clear and adjusted dietary foods in this embodiment realizes a series of technological processes such as the selection and pretreatment of konjac flour, colloid formation and hydration, protein complex gelation, addition of functional plant extracts, ultrasonic-assisted treatment, vitamin and mineral fortification, dendritic multi-chamber homogenization treatment, aseptic filling and sterilization preservation through nine consecutive technological steps, and constructs a complete production technology system. By precisely controlling the process parameters, the consistency of product quality and the maximization of functionality are ensured. This method adopts a number of innovative technologies, including ultrasonic-assisted extraction technology, dendritic multi-chamber homogenization treatment technology, minimum spanning tree algorithm optimization, etc., solves the technical problems such as uneven hydration, unstable texture, and low utilization rate of functional components existing in the traditional konjac food processing process, and improves the nutritional value, sensory quality, and functionality of the product.

[0095] To better understand and implement the present invention, the following provides Example 2 of a specific application scenario of the present invention: Researchers obtained high-purity konjac glucomannan powder through an improved enzymatic extraction process and implemented the production method of the konjac series of clear and regulated diets of the present invention. First, raw material detection was carried out. The glucomannan content of the konjac glucomannan powder was 93.5%, the moisture content was 9.2%, the particle size distribution uniformity was 97.2%, and the impurity content was 0.32%, meeting the process requirements of step S01. After vacuum drying treatment (vacuum degree 0.03 MPa, temperature 48 °C, drying time 3.5 hours), it was placed in a sealed container for standby. The specific indicators of the konjac glucomannan powder are shown in Table 1:

[0096] Table 1 Quality Inspection Results of Konjac Glucomannan Powder

[0097] Test Items Test Results Test Methods Glucomannan Content 93.5％ Infrared Spectroscopy Moisture Content 9.2％ Karl Fischer Method Particle Size Distribution Uniformity 97.2％ Laser Particle Size Analysis Impurity Content 0.32％ Gravitational Sedimentation Method Gel Strength <![CDATA[1250g / cm 2 > Determination by Texture Analyzer

[0098] The konjac glucomannan powder was pre-mixed with pure water at a mass ratio of 1:35 and dispersed for 6 minutes at a rotational speed of 220 revolutions per minute using a high-shear disperser (as shown in Figure 5 ), forming a preliminary hydrated konjac colloid precursor. The viscosity of the colloid precursor was 2100 MPa·s, and the degree of hydration was 65%. The colloid precursor was transported to a continuous mixing system with a temperature controlled at 65 °C (as shown in Figure 3 ), and the colloid viscosity was measured in real time through an on-line viscosity monitoring device. When the colloid viscosity reached 4500 MPa·s, the residence time was adjusted to 7 minutes to achieve sufficient hydration. The viscosity change data monitored on-line are shown in Table 2:

[0099] Table 2 Data Table of Viscosity Changes during the Hydration Process

[0100] Hydration Time (min) Viscosity (MPa·s) Degree of Hydration (%) 0 2100 65.0 1 2650 72.5 2 3120 79.8 3 3580 85.4 4 3920 90.2 5 4210 93.8 6 4420 96.5 7 4500 98.3

[0101] Soybean protein isolate with a mass fraction of 2.5% and pea protein with a mass fraction of 1.0% were added to the fully hydrated konjac colloid, and heat gelation treatment was carried out at 82 °C for 18 minutes to form a composite gel matrix. The protein denaturation rate reached 95.3%, and the gel strength was 1580 g / cm 2 , which was 26.4% higher than the gel strength of using only konjac colloid. The rheological parameters of the composite gel matrix are shown in Table 3:

[0102] Table 3 Rheological Parameter Table of Composite Gel Matrix

[0103] Parameter Value Unit Storage Modulus (G′) 1450 Pa Loss Modulus (G″) 320 Pa Loss Factor (tanδ) 0.22 - Yield Stress 125 Pa Flow Index (n) 0.32 - Consistency Coefficient (K) 168 <![CDATA[Pa·s n >

[0104] Cool the composite gel matrix to 42°C, add a composite liquid of functional plant extracts prepared according to a mass ratio of 2:3:2 of curcumin, tea polyphenols, and grape seed extract, control the total mass fraction at 2.0%, and homogenize and stir for 12 minutes. The active ingredient content of the functional plant extracts is shown in Table 4:

[0105] Table 4 Active Ingredient Content Table of Functional Plant Extracts

[0106] Active Ingredient Content Specification Curcumin 95.2％ Pharmaceutical Grade Tea Polyphenols 92.8％ Food Grade Grape Seed Extract 95.5％ Food Grade Total Flavonoids 68.5mg / g - Total Polyphenols 185.3mg / g Gallic Acid Equivalent ORAC Value 12500 μmolTE / g

[0107] Use ultrasonic-assisted extraction technology to process the composite gel matrix containing functional plant extracts (as Figure 4 shown), set the ultrasonic frequency at 22 kHz, the processing temperature at 58°C, the processing time at 12 minutes, the ultrasonic power density at 520 W / L, and the medium viscosity at 3600 MPa·s. The determination results of the bioavailability of the active ingredients before and after ultrasonic treatment are shown in Table 5:

[0108] Table 5 Comparison Table of Bioavailability of Active Ingredients before and after Ultrasonic Treatment

[0109] Active Ingredient Bioavailability before Ultrasonic Treatment (%) Bioavailability after Ultrasonic Treatment (%) Enhancement Rate (%) Curcumin 42.5 78.6 84.9 Tea Polyphenols 58.3 89.2 53.0 Grape Seed Proanthocyanidins 45.2 82.7 83.0 Total Antioxidant Activity 61.8 92.5 49.7

[0110] Add a vitamin complex to the composite gel matrix, including vitamin B complex, vitamin C, and vitamin E mixed according to a mass ratio of 3:4:2, with a total addition amount of 0.7 grams per 100 grams of the composite gel matrix, and at the same time add a calcium and magnesium trace element mixture with a total mass fraction of 0.4%. The nutrient content added is shown in Table 6:

[0111] Table 6 Nutrient Content Table Added

[0112] Nutrient Addition Amount (per 100g Product) Proportion of NRV (%) Vitamin B1 0.46mg 33 Vitamin B2 0.51mg 36 Vitamin B6 0.49mg 35 Vitamin C 32mg 32 Vitamin E 4.8mg α-TE 32 Calcium 267mg 33 Magnesium 126mg 35

[0113] Input the composite gel matrix added with functional ingredients into a dendritic multi-chamber homogenization processing mechanism, as Figure 2 shown. This mechanism is a network structure composed of 8 nodes and 12 channels. The homogenization pressure is distributed in a gradient manner at each node according to 15 - 20 MPa, and is processed through a network channel composed of homogenization nozzles with a diameter of 0.15 mm. The network layout optimizes the fluid transmission path using the minimum spanning tree algorithm to establish a node connection matrix as shown in Table 7:

[0114] Table 7 Node Connection Matrix Table of Dendritic Multi-Chamber Homogenization Processing Mechanism

[0115] Node Number 1 2 3 4 5 6 7 8 1 - 1 1 0 0 0 0 0 2 1 - 0 1 1 0 0 0 3 1 0 - 0 0 1 0 0 4 0 1 0 - 0 0 1 0 5 0 1 0 0 - 0 0 1 6 0 0 1 0 0 - 1 0 7 0 0 0 1 0 1 - 1 8 0 0 0 0 1 0 1 -

[0116] After homogenization, the fineness index of the product reaches 99.2%, the texture is uniform and delicate, and there is no obvious granularity. The homogenized product is filled into 250 mL sterile containers, sterilized at 125 °C for 4 minutes (F value reaches 9.2 minutes), quickly cooled to 12 °C (cooling rate 7.2 °C / min), and stored refrigerated at 6 °C after labeling (as Figure 6 shown). The shelf-life verification data of the product at 6 °C are shown in Table 8:

[0117] Table 8 Shelf-life verification data table of the product

[0118]

[0119] The finally obtained konjac series of clear and balanced dietary products are low in energy (only 45 kcal per 100 g of the product), high in dietary fiber content (10.5 g of dietary fiber per 100 g of the product), and are also rich in functional plant extracts, various vitamins and minerals, and have good satiety and nutritional regulation functions. The product has a uniform and delicate texture, a smooth taste, no obvious water separation phenomenon during storage, and all indicators are stable within the shelf life.

[0120] Traditional konjac food preparation usually adopts simple hydration and heat treatment processes, and there are multiple technical problems: First, insufficient hydration leads to uneven product texture; second, unstable structure leads to water separation during storage; third, after adding functional ingredients, they are unevenly dispersed and have low bioavailability; fourth, short shelf life. The key to these problems lies in the lack of precise control of the konjac glucomannan hydration mechanism and the lack of optimization and regulation of the composite gel system in the traditional process. The traditional process usually uses a single stirring device for mixing and an ordinary homogenizer for treatment, and cannot achieve precise control of process parameters and complex structure design.

[0121] The present invention adopts a number of innovative technologies to solve the above problems: First, by precisely controlling the hydration temperature, time and on-line viscosity monitoring, ensure the full hydration of konjac glucomannan; second, add plant protein and carry out thermogelation treatment to form a stable composite gel network; third, adopt ultrasonic-assisted extraction technology to significantly improve the bioavailability of functional ingredients; fourth, apply a dendritic multi-chamber homogenization treatment mechanism and the minimum spanning tree algorithm to optimize the fluid transmission path to achieve extremely uniform product texture. Compared with the traditional method, the texture uniformity of the konjac clear and balanced dietary products prepared by the present invention is increased by more than 25%, the bioavailability of functional ingredients is increased by more than 50%, the shelf life is extended from the traditional 90 days to 180 days, at the same time the energy content is reduced by 30%, and the dietary fiber content is increased by 40%. These technological advancements enable the konjac series of clear and balanced dietary products to have significant competitive advantages in the field of nutritious and healthy foods.

[0122] It should be noted that the detailed explanations of the variables involved in the present invention are shown in Tables 9 and 10 below.

[0123] Table 9 Variable Explanation Table (First Part)

[0124]

[0125]

[0126] Table 10 Variable Explanation Table (Second Part)

[0127]

[0128]

[0129] As described above, it is only the specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention can easily think of changes or substitutions, which should all be covered within the protection scope of the present invention.

Claims

1. A method for producing a konjac series of light-refreshing meals, characterized in that: include: Selecting konjac flour and mixing it with purified water to form a konjac colloid precursor; subjecting the konjac colloid precursor to temperature control and viscosity monitoring to form a fully hydrated konjac colloid; The method comprises the following steps: adding plant protein to konjac colloid for thermal gelation treatment to form a composite gel matrix; adding a functional plant extract composite liquid to the composite gel matrix; using ultrasonic assisted extraction technology to treat the composite gel matrix containing the functional plant extract, determining process parameters according to an ultrasonic assisted extraction efficiency equation, and realizing efficient compounding of konjac gel and the functional plant extract; adding vitamin complex and trace elements; performing homogenization treatment through a tree-like multi-cavity homogenization treatment mechanism; and filling, sterilizing, cooling and storing.

2. The method for producing the konjac series clearing diet according to claim 1, characterized in that: The step of selecting konjac flour specifically comprises selecting konjac flour with a glucomannan content of not less than 90%, a moisture content of 8% to 12%, a particle size distribution uniformity of more than 95%, and an impurity content of less than 0.5%, and placing the konjac flour in a sealed container for standby use after vacuum drying.

3. The method for producing the konjac series clearing diet according to claim 2, characterized in that: The step of mixing with pure water to form a konjac colloid precursor specifically comprises premixing konjac flour and pure water at a mass ratio of 1:30 to 1:40, and continuously dispersing for 5 to 7 minutes using a high shear disperser with a rotation speed of 150 to 250 revolutions per minute to form a preliminarily hydrated konjac colloid precursor.

4. The method for producing the konjac series cleansing diet according to claim 3, characterized in that: The step of controlling the temperature and monitoring the viscosity of the konjac colloid precursor specifically comprises the following steps: conveying the konjac colloid precursor to a continuous mixing system whose temperature is controlled at 62 to 68° C., and measuring the colloid viscosity in real time by an online viscosity monitoring device; when the colloid viscosity reaches 4000 to 5000 mPas, adjusting the residence time in the hydration stage to 6 to 8 minutes.

5. The method for producing the konjac series clearing diet according to claim 4, characterized in that: The step of adding vegetable protein to the konjac colloid for thermal gelation treatment specifically includes adding 2% to 3% by mass of soy protein isolate and 0.8% to 1.2% by mass of pea protein to the fully hydrated konjac colloid, and performing thermal gelation treatment at 80 to 85° C. for 15 to 20 minutes to form a composite gel matrix.

6. The method for producing the konjac series cleansing diet according to claim 5, characterized in that: The step of adding the functional plant extract composite liquid to the composite gel matrix specifically comprises cooling the composite gel matrix to 40 to 45° C., adding the functional plant extract composite liquid containing curcumin, tea polyphenols and grape seed extract in a mass ratio of 2:3:2, controlling the total mass fraction of the functional plant extract composite liquid to be 1.5% to 2.5%, and homogenizing and stirring for 10 to 15 minutes.

7. The method for producing the konjac series cleansing diet according to claim 6, characterized in that: The input parameters of the ultrasonic-assisted extraction efficiency equation include ultrasonic frequency, ultrasonic power density, processing temperature, processing time and medium viscosity. The ultrasonic frequency is controlled at 20 to 25 kHz, the processing temperature is 55 to 60°C, the processing time is 10 to 15 minutes, the ultrasonic power density is 400 to 600 watts per liter, and the medium viscosity is 3000 to 4000 milliPascal seconds. The output parameter is the active ingredient extraction efficiency, and the active ingredient extraction efficiency is not less than 85%.

8. The method for producing the konjac series cleansing diet according to claim 7, characterized in that: The step of adding the vitamin complex and trace elements specifically includes adding a vitamin complex including B vitamins, vitamin C, and vitamin E mixed in a mass ratio of 3:4:2 to the composite gel matrix, with a total added amount of 0.5 to 0.8 grams of the vitamin complex per 100 grams of the composite gel matrix, and adding a calcium and magnesium trace element mixture at the same time, with a total mass fraction of the calcium and magnesium trace element mixture of 0.3% to 0.5%.

9. The method for producing the konjac series cleansing diet according to claim 8, characterized in that: The tree-like multi-cavity homogenizing processing mechanism is a network structure consisting of n nodes and m channels, where n is 5 to 10, and m is 8 to 15. The homogenizing pressure is distributed in a gradient of 15 to 20 MPa at each node, and is processed through a network channel consisting of homogenizing nozzles with a diameter of 0.1 to 0.2 mm. The network layout uses a minimum spanning tree algorithm to optimize the fluid transmission path.

10. The method for producing the konjac series cleansing diet according to claim 9, characterized in that: The step of homogenizing by the tree-like multi-cavity homogenizing mechanism is specifically to input the composite gel matrix with added functional ingredients into the tree-like multi-cavity homogenizing mechanism to minimize energy consumption and maximize product texture uniformity.

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