A solid beverage based on a derivative of a bird's nest sialic acid and a method for preparing the same

Abstract

The present application relates to the technical field of food processing, in particular to a solid beverage based on edible bird's nest sialic acid derivative and a preparation method thereof, which solves the problems of single functional factor, poor stability and poor brewing property in existing intelligence drinks; by using edible bird's nest stewing material as a natural nutritional wall material, the sialic acid-glycoprotein therein and algal oil form an intelligence "synergistic functional matrix", produce an enhancing effect, and combined with freeze-drying and low-temperature fluidized bed granulation technology, the low-temperature stable embedding of active components is realized, the intelligence activity of nutritional factors of the product, the storage stability and the use convenience are improved, and the product is suitable for brain health conditioning and daily supplement of different people.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a solid beverage based on bird's nest sialic acid derivatives and its preparation method. Background Technology

[0002] With the aging population and increased public awareness of brain health, the market demand for brain-boosting functional beverages continues to grow. Cognitive decline, memory loss, and poor concentration are no longer limited to the elderly; a growing number of young adults and teenagers are also facing academic pressure, nervous fatigue, and sub-health conditions, creating an urgent need for daily dietary supplements with brain-boosting functions. Therefore, developing brain-boosting functional beverages with clear nutritional functions, high safety, and portability has significant social value and market potential.

[0003] Currently, most commercially available brain-boosting beverages focus on adding traditional functional ingredients such as taurine, B vitamins, and caffeine. However, these ingredients have relatively simple mechanisms of action and are often accompanied by excitatory side effects, making it difficult to meet the needs of long-term, gentle regulation of brain function. In-depth exploration of natural active substances, especially traditional tonic ingredients, has become a new trend in functional food research and development. Among them, bird's nest, as a traditional tonic, has a main active ingredient—sialic acid (N-acetylneuraminic acid, Neu5Ac) and its derived glycoproteins—that has neuroprotective effects such as promoting neuronal synapse formation, enhancing learning and memory, and anti-oxidation. Studies have shown that after stewing, the water-soluble components of bird's nest are rich in glycoprotein structures modified with sialic acid, exhibiting better bioavailability and physiological activity than monomeric sialic acid, making it a potential source of novel brain-boosting nutrients. On the other hand, algal oil is rich in docosahexaenoic acid (DHA), an important component of brain cell membranes, which can improve neurotransmitter function and promote cognitive development, making it particularly suitable for infants, students, and the prevention of cognitive decline in the middle-aged and elderly. Existing research has shown that sialic acid and DHA have a positive interaction in synergistically promoting brain development. If the synergistic delivery of these two factors can be achieved through reasonable carrier and structural design, it is expected to obtain a better overall brain-boosting effect.

[0004] Traditional functional beverages are mostly in liquid form, which is subject to limitations in shelf life and transportation / storage conditions. Solid beverages, on the other hand, have become an important direction in functional food development due to their portability, stability, and concentrated ingredients. However, the processing of solid beverages still faces a series of technical challenges, especially the contradiction between the stability of active ingredients and the product's instant solubility. It is well known that freeze-drying technology can effectively retain heat-sensitive active substances and avoid the degradation of functional factors caused by high-temperature spraying, making it an ideal dehydration method for highly active factors. However, its products are mostly loose powders with poor reconstitution properties and high hygroscopicity, which is not conducive to industrial application.

[0005] Therefore, a solid beverage based on bird's nest sialic acid derivatives and its preparation method are proposed to overcome the above-mentioned technical bottlenecks. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to provide a solid beverage based on bird's nest sialic acid derivative and its preparation method that overcomes the above-mentioned technical bottlenecks.

[0007] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows:

[0008] A method for preparing a solid beverage based on a sialic acid derivative from bird's nest, comprising:

[0009] Step S1: Preparation of sialic acid derivatives from bird's nest:

[0010] S11. Bird's nest pretreatment: Soak dried bird's nest in distilled water, then stew; after stewing, sterilize under high pressure to prepare bird's nest homogenate;

[0011] S12, Bird's nest stewing product processing: After pre-freezing the bird's nest homogenate from S11, freeze-dry it to obtain bird's nest stewing product powder;

[0012] Step S2, Preparation and Encapsulation of Algal Oil Emulsion: Weigh the wall material maltodextrin and the bird's nest stew powder from step S1, dissolve them in water, and mix them to form a wall material solution; add algal oil dropwise to the dissolved wall material solution; emulsify and shear the solution using a handheld homogenizer to obtain an emulsion;

[0013] Step S3, freeze-drying: Pour the emulsion treated in step S2 into a glass petri dish, pre-freeze it in a refrigerator, and finally freeze-dry it in a vacuum freeze dryer. The resulting powder is then sieved to obtain freeze-dried powder with uniform particle size. The freeze-dried powder is mixed evenly with a flow aid, and spray-granulated in a low-temperature fluidized bed granulation device using a film-forming liquid of maltodextrin and sodium carboxymethyl cellulose as the spray liquid to obtain granules.

[0014] Preferably, S11, the bird's nest pretreatment further includes:

[0015] Selected dried bird's nests are cleaned, soaked, and shredded. The dried bird's nests are soaked in distilled water for 4-5 hours at a solid-liquid ratio of 1:20g / mL. After soaking, they are stewed for 20-30 minutes. After high-pressure sterilization, bird's nest homogenate is prepared.

[0016] Preferably, S12, processing of bird's nest stew: pre-freezing the bird's nest homogenate from S11 for 12-24 hours at a temperature of -20 to -40°C; freeze-drying with a vacuum degree of <50Pa for 24-36 hours to obtain bird's nest stew powder.

[0017] Preferably, step S2 further includes: weighing the wall material maltodextrin and the bird's nest stew powder from step S1, dissolving them in water, and mixing them to form a wall material solution; weighing the emulsifier and adding it to the wall material solution while stirring.

[0018] Preferably, step S2 further includes: weighing 10-14g of maltodextrin as a wall material, dissolving 1-5g of the bird's nest stew from step S1 in water, and mixing them to form a wall material solution; weighing an emulsifier and adding it to the wall material solution while stirring; adding 2-10g of algal oil dropwise to the dissolved wall material solution; and emulsifying and shearing the emulsion for 3-5 minutes using a homogenizer at a speed of 10000-12000 rpm / min to obtain an emulsion.

[0019] Preferably, the emulsifier comprises 0.5-0.7g of sucrose lipid and 0.2-0.4g of monoglyceride.

[0020] Preferably, step S3 further includes: pouring the emulsion treated in step S2 into a glass petri dish, pre-freezing it in a refrigerator for 12 to 24 hours at a temperature of -20 to -40°C, and finally placing it in a vacuum freeze dryer with a vacuum degree of <50 Pa for 24 to 36 hours; sieving the freeze-dried powder through an 80 to 100 mesh sieve to obtain freeze-dried powder with uniform particle size.

[0021] Preferably, the flow aid comprises 3-5% microcrystalline cellulose and 0.5-1% silica; the freeze-dried powder is mixed evenly with the flow aid, and spray granulation is carried out in a low-temperature fluidized bed granulation device using a film-forming liquid of 2-3% maltodextrin and 1-2% sodium carboxymethyl cellulose as the spray liquid.

[0022] Preferably, the parameters of the low-temperature fluidized bed granulation equipment are as follows: inlet air temperature of granulation zone 38-45℃, outlet air temperature 30-35℃, atomization pressure 1.0-1.2 bar, spray flow rate 4-8 mL / min, fluidization air velocity 0.6-0.9 m / s, and granulation time 40-60 min.

[0023] To solve the above-mentioned technical problems, another technical solution adopted by the present invention is as follows:

[0024] A solid beverage is obtained by cooling the granules obtained according to the above-described method for preparing a solid beverage based on bird's nest sialic acid derivatives to room temperature and then passing them through a 40-60 mesh sieve to remove agglomerates and / or excessively fine powder.

[0025] The beneficial effects of this invention are as follows: This application proposes to encapsulate algal oil in bird's nest stew as the base wall material, constructing a "synergistic factor matrix" of sialic acid-glycoprotein and algal oil to enhance the cognitive function of the product. This is achieved by scientifically selecting and combining various natural functional factors with cognitive potential (such as sialic acid, N-glycopeptide, DHA, etc.) in a reasonable ratio and structure to form a composite functional system. This matrix not only achieves synergistic physiological functions among the components, but also forms a three-dimensional network structure through emulsion encapsulation and freeze-drying, exhibiting high spatial integration. This results in advantages in molecular recognition, targeted release, and bioavailability, thus enhancing the overall synergistic effect of the product in cognitive regulation. Meanwhile, combining freeze-drying and low-temperature fluidized bed granulation technologies to construct a powder stabilization technology improves the solubility, flowability, and stability of solid beverages. Further combining this with granulation technology to improve physical properties becomes a key strategy for enhancing the industrial adaptability of freeze-dried products. Granulation technology effectively improves the flowability, dispersibility, and solubility of powders, and microencapsulation enhances the oxidative stability of algal oil. The film-forming properties of bird's nest glycoproteins encapsulate the core material. The glycoprotein-formed membrane acts as a physical barrier, and the sialic acid's ability to scavenge hydroxyl radicals (chemical antioxidant) protects DHA from oxidation and degradation. Simultaneously, it reduces water content, allowing for the production of solid beverages. Furthermore, algal oil DHA has a fishy odor, while bird's nest itself has a unique aroma. Combining the two, the aroma of bird's nest masks the fishy odor of algal oil, eliminating the need for deodorization treatment of the algal oil. This results in a product with higher nutritional value and a more palatable taste for consumers. Attached Figure Description

[0026] Figure 1 The statistical results of the amount of N-glycosylation in the stewed bird's nest in a solid beverage preparation method based on bird's nest sialic acid derivative according to a specific embodiment of the present invention;

[0027] Figure 2 The algal oil encapsulation rates are shown in the embodiments and comparative examples of this invention.

[0028] Figure 3 The DHA retention rates of the embodiments and comparative examples of this invention;

[0029] Figure 4 The moisture content of the embodiments and comparative examples of the present invention;

[0030] Figure 5 The instant dissolution time is for the embodiments and comparative examples of this invention. Detailed Implementation

[0031] To explain in detail the technical content, objectives, and effects of the present invention, the following description is provided in conjunction with the embodiments and accompanying drawings.

[0032] Example 1

[0033] A method for preparing a solid beverage based on a sialic acid derivative from bird's nest, comprising:

[0034] Step S1: Preparation of sialic acid derivatives from bird's nest:

[0035] S11. Bird's Nest Pretreatment: Selected dried bird's nests are cleaned, soaked, and chopped. 9g of dried bird's nest is soaked in 180g of distilled water (solid-liquid ratio, 1:20g / mL) for 5 hours, then simmered for 20 minutes. After autoclaving, a bird's nest homogenate is prepared.

[0036] S12. Processing of bird's nest stew: The above bird's nest homogenate is pre-frozen (12h, -20℃) and freeze-dried (vacuum degree 30Pa, drying time 24h) to obtain bird's nest stew powder.

[0037] Step S2, Preparation and Encapsulation of Algal Oil Emulsion: 12g of maltodextrin was weighed as the wall material, and 3g of the bird's nest stew powder from step S1 was dissolved in water and mixed to form a wall material solution. Then, a certain amount of emulsifier (0.63g sucrose lipoprotein and 0.36g monoglyceride) was weighed and added to the wall material solution while stirring. 5g of algal oil was added dropwise to the dissolved wall material solution. The mixture was further emulsified and sheared for 3 minutes using a handheld homogenizer (10000rpm / min) to obtain the emulsion.

[0038] Step S3, Freeze-drying: The emulsion treated in step S2 is poured into a glass petri dish and pre-frozen at -20°C for 12 hours. Finally, it is placed in a vacuum freeze dryer (vacuum degree 30 Pa, drying time 24 hours). The freeze-dried powder is sieved through an 80-mesh sieve to obtain freeze-dried powder with uniform particle size. The freeze-dried powder is mixed evenly with a flow aid (5% microcrystalline cellulose, 0.5% silica), and spray-granulated in a low-temperature fluidized bed granulation device using a film-forming solution of 2% maltodextrin and 1% sodium carboxymethyl cellulose (CMC-Na) as the spray solution.

[0039] The parameters of the low-temperature fluidized bed granulation equipment are as follows: inlet air temperature of 45℃, outlet air temperature of 35℃, atomization pressure of 1.0 bar, liquid spraying velocity of 6 mL / min, fluidization air velocity of 0.8 m / s, and granulation time of 45 min.

[0040] Example 2

[0041] A method for preparing a solid beverage based on bird's nest sialic acid derivatives is similar to that in Example 1 and will not be repeated here. The difference is that in step S2, 3g of algal oil is added dropwise to the dissolved wall material solution.

[0042] Example 3

[0043] A method for preparing a solid beverage based on sialic acid derivatives from bird's nest is similar to that in Example 1 and will not be repeated here. The difference is that in step S2, 10g of algal oil is added dropwise to the dissolved wall material solution. The concentration of CMC-Na sodium in the granulation spray is increased to 1.5% to avoid agglomeration.

[0044] Comparative Example 1

[0045] A method for preparing a solid beverage based on bird's nest sialic acid derivatives is similar to Example 1 and will not be repeated here. The difference is that spray drying (inlet air temperature 150°C) is used instead of freeze drying in step S3.

[0046] Comparative Example 2

[0047] A method for preparing a solid beverage based on sialic acid derivatives of bird's nest is similar to that in Example 1 and will not be repeated here. The difference is that step S1 is not performed, and only maltodextrin (12g) is used as the wall material in step S2, without forming a mixed wall material solution with the bird's nest stew.

[0048] Comparative Example 3

[0049] A method for preparing a solid beverage based on bird's nest sialic acid derivatives is similar to that in Example 1 and will not be repeated here. The difference is that, in addition to Example 1, low-temperature fluidized bed granulation is not performed, and the final product is the freeze-dried powder obtained in step S3.

[0050] The sialic acid-modified glycopeptide structures in the bird's nest stew mentioned in this invention were identified using liquid chromatography-mass spectrometry (LC-MS). Based on the results of target and bait database searches, peptides with a matching number of ≥5 (p-MPs) were screened. Duplicates were removed based on post-translational modifications (p-PTMs), peptide sequences (p-Seq.), and glycan structures (g-Linkage). Glycopeptides with site and structural scores were then screened for N-glycosylation analysis. The results showed that a total of 61 complete N-glycopeptide structures were identified in the bird's nest stew, involving 9 characteristic peptides, 5 N-glycosides, and 4 N-glycoproteins (…). Figure 1 Analysis of four sialic acid-glycoproteins identified in stewed bird's nest showed that they have neuroprotective, anti-aging, and immune-enhancing activities.

[0051] Furthermore, the algal oil encapsulation rate, DHA retention rate, moisture content, instant dissolution time, and sensory scores of the samples obtained in the embodiments and comparative examples of the present invention were determined. Each experiment was performed in triplicate, and the results are expressed as "mean ± standard deviation".

[0052] (1) Method for determining the encapsulation rate: The difference between the total amount of algal oil in the powder and the free oil on the surface was measured to evaluate the encapsulation effect of the wall material on algal oil. First, a certain amount (1g) of product powder was weighed, and a mixed solvent (n-hexane / isopropanol, 3:2) was added. After ultrasonic extraction, the mixture was filtered, and the total amount of oil in the filtrate was measured. Second, another equal mass of product powder was taken and extracted with a solvent (n-hexane) that does not destroy the encapsulation structure, and only the surface oil was extracted. Finally, the algal oil encapsulation rate of the product was determined by gas chromatography (GC) and calculated according to the following formula:

[0053] Encapsulation rate (%) = (Total oil content - Surface oil content) / Total oil content × 100

[0054] (2) DHA Retention Rate Determination Method: The DHA retention rate indicates the retention of DHA components in algal oil after treatment. The DHA content was determined by high-performance liquid chromatography (HPLC). Appropriate amounts of algal oil sample (before treatment) and product powder (after treatment) were taken, and lipids were extracted using methyl esterification. The peak area and concentration of DHA were detected using HPLC, and calculated according to the following formula:

[0055] DHA retention rate (%) = DHA content after treatment / DHA content of original algal oil × 100

[0056] (3) Moisture content determination method: Moisture content was determined by atmospheric pressure drying method. 2g of sample was accurately weighed and placed in a drying weighing bottle. The sample was dried to constant weight in a 105℃ constant temperature drying oven for 4 hours. Subsequently, the sample was removed and cooled to room temperature in a desiccator, and weighed again. The moisture content was calculated using the following formula:

[0057] Moisture content (%) = (Mass before drying - Mass after drying) / Mass before drying × 100

[0058] (4) Method for determining instant dissolution time: Instant dissolution time refers to the time required for the powder to completely dissolve or for no obvious precipitate to form in warm water. First, take 1g of sample and add it to 100mL of 40℃ warm water, and stir with a glass rod. At the same time, start timing until the sample is completely dissolved or there are no visible particles or precipitate, and then stop timing.

[0059] (5) Sensory evaluation method: In accordance with GB / T16291-1996 General Rules for Sensory Analysis, more than 10 subjects (after training) were organized to evaluate the color, aroma, solubility, taste and overall acceptability of the samples through blind evaluation. Each indicator was scored on a 9-point scale, and a standardized scoring sheet was used to evaluate the samples. The scoring elements included: color (2 points), aroma (2 points), solubility (2 points), taste and flavor (3 points), and overall acceptability (1 point). The scores of each subject were recorded, and the mean and standard deviation of each indicator were calculated.

[0060] Furthermore, from Figure 2 It can be seen that the use of bird's nest stew + maltodextrin as a composite wall material in the embodiments significantly improved the algal oil encapsulation rate (by 18.05%) compared with the traditional single maltodextrin system (Comparative Example 2). This indicates that the sialic acid-glycoprotein contained in the bird's nest derivative has a synergistic enhancing function on the stability and emulsification of the oil phase, providing a better encapsulation environment for algal oil (lipid-soluble active substances). On the other hand, Figure 2 The lowest DHA retention rate was observed in Comparative Example 1 (66.3% ± 0.66%), followed by Comparative Example 2 (71.2% ± 0.71%). These results showed significant differences compared to the three examples and Comparative Example 3 (P < 0.05). Therefore, it is believed that the high-temperature conditions during the spray drying process may have led to the oxidation of DHA, thereby reducing the encapsulation effect. Figure 2 ).

[0061] Figure 4 The moisture content of different embodiments and comparative examples is shown. The moisture content of all three embodiments was controlled below 2.5%, significantly lower than that of the comparative example (P<0.05). Comparative Example 1 showed a higher moisture content (3.85%±0.04%), indicating that spray drying may have resulted in greater moisture retention. This demonstrates that freeze-drying effectively protects heat-sensitive components, and the combination with low-temperature fluidized bed spray granulation technology enhances particle surface density and reduces hygroscopicity, which is beneficial for product storage stability and shelf life extension. Meanwhile, Comparative Example 3, although freeze-dried, did not undergo fluidized bed granulation, resulting in a rapid dissolution time as high as 45.3 s (…). Figure 5 The product yield was 2.5 times that of Example 1, indicating that freeze-drying alone cannot significantly improve the reconstitution properties of the product particles. Therefore, this invention solves the problem of the poor solubility of freeze-dried powder by forming a porous structure in the powder microstructure through a flow aid and low-temperature granulation.

[0062] Table 1. Sensory rating results of the examples and comparative examples.

[0063]

[0064] Note: Different letters indicate significant differences between groups (P<0.05).

[0065] As shown in Table 1, the Examples performed best in overall sensory evaluation, outperforming the Comparative Examples in many aspects. Example 1, being the preferred embodiment, scored highest in color and aroma, indicating that a formulation with less than 5g of algal oil produced a better visual appeal. It achieved an optimal balance between the amount of algal oil added and the proportion of bird's nest in the stew, resulting in a smooth taste and no residual fishy odor from the algal oil. Examples 2 and 3, while still outperforming the Comparative Examples in overall indicators despite variations in algal oil content, showed a slight decrease. Example 3's color, aroma, taste, flavor, and overall acceptability were lower than Examples 1 and 2, likely due to its higher algal oil content, which resulted in a more pronounced fishy odor and negatively impacted the consumer's sensory experience. Comparative Examples 1 and 2 had lower sensory scores than Examples 1-3, possibly due to the absence of freeze-dried or synergistic wall materials, leading to agglomeration and sedimentation during preparation, thus reducing sensory quality. It should be noted that the sensory scores of Comparative Example 3 were significantly lower than those of Examples 1-3 because it did not undergo fluidized bed granulation, resulting in uneven powder particles, which directly affected the solubility, taste and flavor of the product.

[0066] In summary, this invention, through the coupling of a synergistic system of bird's nest sialic acid derivatives and algal oil, and freeze-drying and low-temperature fluidized bed granulation technology, demonstrates significant advantages in improving the stability of functional factors, enhancing powder reconstitution properties, and improving sensory quality. It overcomes key bottlenecks in existing solid beverage processes such as "insufficient protection against heat sensitivity," "rough sensory properties," and "poor instant solubility," and has broad prospects for industrial application.

[0067] Example 4

[0068] A solid beverage is obtained by cooling the granules obtained according to any one of the solid beverage preparation methods based on bird's nest sialic acid derivatives to room temperature and then passing them through a 40-60 mesh sieve to remove agglomerates and / or excessively fine powder.

[0069] On the one hand, using stewed bird's nest liquid as a natural glycoprotein wall material not only endows the encapsulated structure with good biocompatibility but also provides important neurotrophic factors such as sialic acid and N-glycopeptides, enhancing the system's functionality and structural stability. By synergistically encapsulating sialic acid-glycoprotein from bird's nest with algal oil DHA, a core neuroregulatory system is constructed, achieving multi-pathway synergistic regulatory effects: Specifically, N-glycopeptides composed of sialic acid in bird's nest, combined with sugar chains and peptides, can form electrostatic interactions and hydrogen bonds with calcium ions or receptors on the surface of nerve cells, enhancing synapse formation and plasticity, influencing the expression and receptor sensitivity of key factors such as brain-derived neurotrophic factor (BDNF) and NGF, and enhancing the absorption and utilization of sialic acid derivatives by brain tissue. DHA, as an important fatty acid component of brain nerve membranes, can improve the fluidity and stability of neuronal membranes, enhancing the excitability and signal integration ability of nerve cells. The synergistic effect of these two components complements each other in neurogenesis, synaptic plasticity regulation, and antioxidant stress defense, significantly improving the promotion of cognitive function. On the other hand, combining freeze-drying and low-temperature fluidized bed granulation technologies avoids the thermal degradation of active nutrients commonly found in traditional hot air drying or high-temperature granulation. Freeze-drying removes moisture through sublimation under low-temperature vacuum conditions, effectively preserving the structural activity of heat-sensitive components such as sialic acid and DHA, and generating a porous sponge structure that facilitates rapid rehydration and release of subsequent components. Furthermore, low-temperature fluidized bed spray granulation technology is used to coat the surface of the freeze-dried powder with a film-forming liquid under gentle aerodynamic conditions to form stable particles. The process is controlled within a low-temperature range below 45°C to avoid oxidative degradation of active ingredients at high temperatures. At the same time, flow aids synergistically improve flowability and uniformity, resulting in dense and uniform particles that significantly improve the product's solubility, dispersibility, and taste, solving the problem of difficult reconstitution of freeze-dried powder products in ready-to-eat applications.

[0070] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent modifications made based on the content of the present invention specification and drawings, or direct or indirect applications in related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A method for preparing a solid beverage based on a derivative of a cystose saliva acid, characterized in that, Comprise: Step S1, preparation of edible bird's nest sialic acid derivatives: S11, edible bird's nest pretreatment: dry edible bird's nest is immersed in distilled water, and after soaking, it is stewed; After stewing, high pressure sterilization is carried out to prepare edible bird's nest homogenate; S12, edible bird's nest stewing material processing: the edible bird's nest homogenate of S11 is pre-frozen and then freeze-dried to obtain edible bird's nest stewing material powder; Step S2, preparation and embedding of algal oil emulsion: wall material maltodextrin and edible bird's nest stewing material powder in step S1 are weighed and dissolved in water, and are blended to form a wall material solution; the emulsifier is weighed and added to the wall material solution while stirring; the algal oil is added dropwise into the dissolved wall material solution; the emulsion is obtained by shearing with a handheld homogenizer. Step S3, freeze-drying treatment: the emulsion treated in step S2 is poured into a glass culture dish, pre-frozen in a refrigerator, and finally freeze-dried in a vacuum freeze-drying machine to obtain a powder; the powder is sieved with a sieve to obtain freeze-dried powder with uniform particle size; the freeze-dried powder is mixed with a flow aid, and a maltodextrin and sodium carboxymethyl cellulose film-forming solution are used as a spray liquid to perform spray granulation in a low-temperature fluidized bed granulation equipment to obtain granules.

2. The method for preparing a solid beverage based on bird's nest sialic acid derivatives according to claim 1, characterized in that, S11, edible bird's nest pretreatment further comprises: The selected dry edible bird's nest is picked, soaked, and cut into pieces, and the dry edible bird's nest is immersed in distilled water according to the solid-liquid ratio of 1:20 g / mL for 4-5 h, and after soaking, it is stewed for 20-30 min; after high pressure sterilization, the edible bird's nest homogenate is prepared.

3. The method for preparing a solid beverage based on bird's nest sialic acid derivatives according to claim 1, characterized in that, S12, edible bird's nest stewing material processing: the edible bird's nest homogenate of S11 is pre-frozen, the pre-freezing time is 12-24 h, and the pre-freezing temperature is -20 to -40℃; freeze-drying is carried out, the vacuum degree of freeze-drying is less than 50 Pa, and the drying time is 24-36 h; edible bird's nest stewing material powder is obtained.

4. The method for preparing a solid beverage based on bird's nest sialic acid derivatives according to claim 1, characterized in that, Step S2 further comprises: wall material maltodextrin and edible bird's nest stewing material powder in step S1 are weighed and dissolved in water, and are blended to form a wall material solution; the emulsifier is weighed and added to the wall material solution while stirring.

5. The method for preparing a solid beverage based on bird's nest sialic acid derivatives according to claim 4, characterized in that, Step S2 further comprises: wall material maltodextrin 10-14 g and edible bird's nest stewing material 1-5 g in step S1 are dissolved in water to form a wall material solution; the emulsifier is weighed and added to the wall material solution while stirring; 2-10 g of algal oil is added dropwise into the dissolved wall material solution; the emulsion is obtained by shearing with a homogenizer at a speed of 10,000-12,000 rpm / min for 3-5 min.

6. The method of preparing a solid beverage based on a derivative of a cystosilic acid of the bird's nest of any one of claims 4 or 5, characterized in that, The emulsifier includes sucrose fat 0.5-0.7 g and monoglyceride 0.2-0.4 g.

7. The method for preparing a solid beverage based on bird's nest sialic acid derivative according to claim 1, characterized in that, Step S3 further comprises: the emulsion treated in step S2 is poured into a glass culture dish, pre-frozen in a refrigerator for 12-24 h, the pre-freezing temperature is -20 to -40℃, finally placed in a vacuum freeze-drying machine with a vacuum degree less than 50 Pa, and dried for 24-36 h; the powder after freeze-drying is sieved with a 80-100 mesh sieve to obtain freeze-dried powder with uniform particle size.

8. The method for preparing a solid beverage based on bird's nest sialic acid derivative according to claim 1, characterized in that, The flow aid includes microcrystalline cellulose 3-5% and silicon dioxide 0.5-1%; the freeze-dried powder is mixed with the flow aid, and a maltodextrin and sodium carboxymethyl cellulose film-forming solution is used as a spray liquid to perform spray granulation in a low-temperature fluidized bed granulation equipment.

9. The method of claim 1, wherein the solid beverage preparation based on the derivative of the edestin sialic acid is characterized by, The low-temperature fluidized bed granulation equipment parameter conditions are: granulation zone air inlet temperature 38-45 DEG C, air outlet temperature 30-35 DEG C, atomization pressure 1.0-1.2 bar, liquid flow rate 4-8 mL / min, fluidization air speed 0.6-0.9 m / s, granulation time 40-60 min.

10. A solid beverage, characterized by, The solid beverage is obtained by cooling the granules obtained by the solid beverage preparation method based on the edible bird's nest sialic acid derivative according to any one of claims 1-9 to room temperature, removing agglomerates and / or fine powder through a 40-60 mesh sieve.

Images