Aronia melanocarpa plant composite powder and preparation method thereof

Abstract

The invention discloses aronia melanocarpa plant composite powder and a preparation method thereof. The aronia melanocarpa plant composite powder comprises the following raw materials in parts by weight: 40-50 parts of aronia melanocarpa powder, 15-20 parts of dihydroquercetin powder, 10-15 parts of black sesame powder, 2-5 parts of honeysuckle flower powder, 1-2 parts of dandelion powder, 0.5-2 parts of radix polygonati officinalis powder and 1-3 parts of mint powder. The problems that existing aronia melanocarpa powder is single in component and prone to functional limitation, the single aronia melanocarpa powder mainly provides anthocyanin antioxidant components and has the functions of resisting oxidation, protecting eyes and resisting inflammation, but the effect dimension is single, the health requirements of consumers for comprehensive conditioning are difficult to meet, and the single aronia melanocarpa powder is obvious in acerbity and poor in taste and has a certain health care effect are solved. The aronia melanocarpa plant composite powder compounded with functional plant components is urgently needed to solve the problem that the aronia melanocarpa plant composite powder is easy to cause taste fatigue after being drunk for a long time.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, specifically to an aralia plant compound powder and its preparation method. Background Technology

[0002] Aronia arugula, also known as black chokeberry, is a deciduous shrub belonging to the genus Sorbus in the Rosaceae family. Its fruit has gained significant attention in recent years due to its high content of powerful antioxidants. Black chokeberry is rich in anthocyanins, total polyphenols, flavonoids, vitamin C, and dietary fiber, and can be used in solid beverages, compressed candies, meal replacement powders, and compound berry powders. Aronia arugula plant compound powder is a powdered dietary supplement or functional food made primarily from aronia arugula, combined with other plant ingredients, and processed through drying, pulverizing, or extraction. It is not a single ingredient but a compound formula designed to enhance health benefits through the synergistic effect of multiple plant active ingredients.

[0003] A method for preparing aronia berry juice powder, disclosed in Chinese Patent Publication No. CN201710362852.9, involves using frozen aronia berries as raw material, blending them into a pulp using a pulper, adding a certain proportion of pectinase and cellulase to the pulp, and enzymatically hydrolyzing it at an appropriate temperature. After enzymatic hydrolysis, the juice is obtained by filtration. A certain proportion of drying aid maltodextrin and ultra-high gelling protein powder are added to the juice, and then spray-drying is performed according to a certain parameter combination to obtain aronia berry juice powder.

[0004] Existing aronia berry powders have a single ingredient composition, which can lead to functional limitations. Single aronia berry powders mainly provide anthocyanin-based antioxidants, with functions focused on anti-oxidation, eye protection, and anti-inflammation. However, their effects are limited and cannot meet consumers' comprehensive health needs. Moreover, single aronia berry powders have a noticeably sour and astringent taste, which can easily lead to taste fatigue with long-term consumption. Therefore, there is an urgent need for an aronia berry compound powder that combines functional plant ingredients to solve the above problems. Summary of the Invention

[0005] The purpose of this invention is to provide an argan berry plant compound powder and its preparation method, which solves the problems of existing argan berry powders having a single component and being prone to functional limitations. Single argan berry powder mainly provides anthocyanin antioxidants, with functions focused on anti-oxidation, eye protection, and anti-inflammation, but its effects are limited and cannot meet consumers' comprehensive health needs. Moreover, single argan berry powder has a noticeable sour and astringent taste, which can easily lead to taste fatigue with long-term consumption. Therefore, there is an urgent need for an argan berry plant compound powder that combines functional plant components to solve the above problems.

[0006] To achieve the above objectives, the present invention provides the following technical solution: an ageberry plant compound powder, comprising the following raw materials in parts by weight:

[0007] 40-50 parts of aralia elata powder, 15-20 parts of dihydroquercetin powder, 10-15 parts of black sesame powder, 2-5 parts of honeysuckle powder, 1-2 parts of dandelion powder, 0.5-2 parts of Solomon's seal powder, and 1-3 parts of peppermint powder.

[0008] A method for preparing an argan strawberry plant compound powder includes the following steps:

[0009] S1. Raw material processing: Pre-treat argan berry, dihydroquercetin, black sesame, honeysuckle, dandelion, Solomon's seal and mint. After pre-treatment, pulverize into powder to obtain raw material powder.

[0010] S2. Raw material sieving and weighing: The obtained raw material powder is sieved to remove clumps. The sieved raw material is weighed using an electronic scale, and the weight is taken from the range of parts per unit weight.

[0011] S3. Preliminary mixing: Pour all the weighed raw material powders into the stainless steel mixing container in sequence, from heavy to light, and then use an electric mixer to mix the raw materials initially.

[0012] S4. Fine mixing: Pour the pre-mixed raw material powder into the mixing equipment. The mixing equipment uses a drive device to drive the stirring structure to stir and mix the raw material powder. The speed of the mixing equipment is 100 rpm, and the mixing time is 5-10 minutes to obtain a uniformly mixed aronia plant compound powder.

[0013] S5. Second screening: The mixed aronia plant compound powder is conveyed to the vibrating screener. The vibrating screener screens the aronia plant compound powder through an 80-200 mesh screen. The qualified raw materials are conveyed to the sterilizer.

[0014] S6. Sterilize the packaging by using irradiation sterilization to sterilize the aronia plant compound powder. After sterilization, fill the aronia plant compound powder into the packaging container using a filling machine and seal it.

[0015] In a preferred method for preparing the aronia plant compound powder according to the present invention, during the processing of aronia in step S1, the harvested aronia are washed. During the washing process, a bubble washing machine removes contaminants from the surface of the aronia. The bubble washing machine is equipped with circulating ozone water, which sterilizes the aronia simultaneously during the washing process. After the washing is completed, the surface moisture is dried by high-pressure airflow. After drying, an AI visual recognition system is used to identify the aronia during the transportation process. When rotten fruit, fruit stems, moldy fruit, or discolored fruit are identified, a pneumatic sorting machine is used to screen out the unqualified raw materials.

[0016] In a preferred method for preparing the aronia plant compound powder of the present invention, an AI visual recognition system continuously captures images of the fruit using a camera. The captured images are transmitted to the AI ​​host in real time. Each frame contains 10–30 aronia fruits. The AI ​​host runs a convolutional neural network model to analyze each frame in real time. The model outputs the category, coordinates, and bounding box of each target. If a white fuzzy area appears on the surface, it is determined to be a moldy fruit. If the color is greenish, it is determined to be an immature fruit. If there are thin green appendages, it is determined to be a fruit with a stem. If there are cracks or dents, it is determined to be a bad fruit. The system records the coordinates of the fruits that are determined to be unqualified and calculates the rejection delay time based on the conveyor belt speed and the distance from the camera to the nozzle.

[0017] In a preferred method for preparing the aralia plant compound powder according to the present invention, when the unqualified fruit runs to the bottom of the nozzle array, the PLC controls the corresponding solenoid valve to open instantly, and high-pressure gas is sprayed vertically from the nozzle with a diameter of 2-3mm for 50-100ms. The airflow blows the target fruit away from the main conveyor belt and into the unqualified product collection tank below. The qualified fruit continues to move forward and enters the next process.

[0018] In a preferred method for preparing the aronia plant compound powder according to the present invention, qualified aronia berries are fed into an integrated low-temperature continuous powdering system. This system integrates a vacuum freeze-drying module, a nitrogen-protected airflow ultrafine pulverization module, and an online sieving module. The aronia berries first enter the vacuum freeze-drying module, where they are rapidly pre-frozen at -40°C for 3 hours to form fine ice crystals to protect the cell structure. Subsequently, they enter the sublimation drying stage at a sublimation temperature of -20°C and a sublimation accuracy of ≤10Pa. During the sublimation process, the cold energy recovered by the condenser is used to pre-cool the next batch of materials to be frozen. At the same time, the waste heat generated by the vacuum pump is used for temperature control in the workshop environment, achieving energy cascade utilization. Finally, the desorption drying is completed at 30°C and a vacuum of ≤5Pa. The moisture content of the dried aronia berries is ≤4.5%.

[0019] In a preferred embodiment of the preparation method of the aronia plant composite powder of the present invention, the freeze-dried aronia crisps are automatically fed into the nitrogen-protected airflow ultrafine pulverizing module through a closed conveying channel. This module adopts a closed-loop circulating airflow pulverizer with a working pressure of 0.7–0.9 MPa. High-purity nitrogen is used as the pulverizing medium and protective gas throughout the process to pulverize the aronia crisps and obtain aronia powder. During the nitrogen pulverization process, oxidation of the aronia is prevented. The nitrogen-protected airflow ultrafine pulverizing module integrates an online laser particle size monitoring system to detect the particle size distribution of the discharged powder in real time and feed the data back to the PLC control system to automatically adjust the speed of the classifying wheel and the feeding speed to ensure that the particle size of the aronia powder is stable at 13-17 μm.

[0020] In a preferred method for preparing aronia berry plant composite powder according to the present invention, the pulverized aronia berry powder enters an online sieving module. The online sieving module is equipped with a double-layer filter screen, which is 80 mesh and 120 mesh. The qualified aronia berry fine powder is conveyed to the next process by airflow, and the sieved aronia berry coarse particles are automatically returned to the nitrogen-protected airflow ultrafine pulverizing module for reprocessing, so as to realize continuous operation.

[0021] In a preferred method for preparing the aronia plant compound powder of the present invention, after ultrafine grinding and online sieving, the aronia powder is subjected to surface antioxidant treatment. During the antioxidant treatment, the qualified aronia powder is sent into a closed fluidized bed processing chamber, and high-purity nitrogen is introduced at the same time as a protective gas and fluidizing medium, so that the powder is in a suspended fluidized state under the action of airflow, which fully disperses and avoids agglomeration. During the uniform fluidization process, a very small amount of natural antioxidant encapsulating agent is atomized and sprayed into the chamber through a precision nozzle. The encapsulating agent is food-grade maltodextrin, gum arabic or lecithin.

[0022] In a preferred method for preparing the aronia plant compound powder of the present invention, after spraying, the aronia powder is further purged with nitrogen to thoroughly remove residual solvent or moisture, ensuring that the powder is dry and has good flowability. This improves antioxidant stability, delays color changes and efficacy decay during storage, and improves the wettability and dispersibility of the aronia powder during reconstitution, reducing clumping.

[0023] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0024] 1. This invention scientifically combines various natural plant ingredients to form a multi-functional compound powder formula with aronia powder as the core, significantly improving the product's nutritional density and health value. Aronia powder is rich in anthocyanins and polyphenols, possessing strong antioxidant and free radical scavenging effects. Dihydroquercetin powder, as a highly active flavonoid component, can synergistically enhance antioxidant, anti-inflammatory, and immune-regulating functions. Black sesame powder provides abundant vitamin E, unsaturated fatty acids, and lignans, with effects of nourishing the liver and kidneys, moisturizing dryness, and beautifying the skin. Honeysuckle powder and dandelion powder exert synergistic effects of clearing heat and detoxifying, and antiviral, suitable for relieving sub-health conditions such as fever and sore throat. Polygonatum powder nourishes yin and moistens the lungs, improving dry constitution. Peppermint powder brings a refreshing taste, enhancing the drinking experience, while also soothing the throat and refreshing the mind. The overall formula takes into account four dimensions: "antioxidant + moisturizing + nourishing + sensory optimization," meeting the comprehensive health needs of modern people for functional foods.

[0025] 2. The compound powder of this invention is in the form of a solid beverage, which is convenient to carry and prepare. It has high bioavailability, no incompatibilities between the components, and good safety. By reasonably controlling the proportion range of each raw material, it not only ensures the functional dominance of the main ingredient, berry, but also avoids the cold stimulation that may be caused by excessive use of auxiliary ingredients such as honeysuckle and dandelion. At the same time, it uses the mild and nourishing properties of black sesame and Solomon's seal to balance the overall taste and flavor. It is suitable for long-term mild conditioning. The formula does not contain artificial additives and is suitable for the development of various health foods. It has good market application prospects and industrialization value. Attached Figure Description

[0026] Figure 1 This is a schematic diagram of the preparation process of the present invention. Detailed Implementation

[0027] Example 1

[0028] An argan berry plant complex powder, comprising the following raw materials in parts by weight:

[0029] 40-50 parts of aralia elata powder, 15-20 parts of dihydroquercetin powder, 10-15 parts of black sesame powder, 2-5 parts of honeysuckle powder, 1-2 parts of dandelion powder, 0.5-2 parts of Solomon's seal powder, and 1-3 parts of peppermint powder.

[0030] By scientifically combining various natural plant ingredients, a multi-functional compound powder formula with aronia powder as the core is formed, significantly improving the product's nutritional density and health value. Aronia powder is rich in anthocyanins and polyphenols, which have strong antioxidant and free radical scavenging effects. Dihydroquercetin powder, as a highly active flavonoid, can synergistically enhance antioxidant, anti-inflammatory, and immune-regulating functions. Black sesame powder provides abundant vitamin E, unsaturated fatty acids, and lignans, which have the effects of nourishing the liver and kidneys and moisturizing dryness. Honeysuckle powder and dandelion powder have synergistic effects of clearing heat and detoxifying, and antiviral, which are suitable for relieving sub-health conditions such as fever and sore throat. Solomon's seal powder nourishes yin and moistens the lungs, improving dry constitution. Peppermint powder brings a refreshing taste, enhances the drinking experience, and also has the effects of soothing the throat and refreshing the mind. The overall formula takes into account four dimensions: "antioxidant + moisturizing + nourishing + sensory optimization", meeting the comprehensive health needs of modern people for functional foods.

[0031] This compound powder is in the form of a solid beverage, making it easy to carry and prepare. It has high bioavailability, no incompatibilities between its components, and good safety. By rationally controlling the proportions of each ingredient, it ensures the dominant function of the main ingredient, arugula, while avoiding the potential cooling and stimulating effects of excessive use of auxiliary ingredients such as honeysuckle and dandelion. At the same time, it balances the overall flavor and taste with the mild and nourishing properties of black sesame and Solomon's seal. It is suitable for long-term gentle conditioning. The formula does not contain any artificial additives and is suitable for the development of various health foods, with good market application prospects and industrialization value.

[0032] Example 2

[0033] Please see Figure 1 A method for preparing an argan strawberry plant compound powder includes the following steps:

[0034] S1. Raw material processing: Pre-treat argan berry, dihydroquercetin, black sesame, honeysuckle, dandelion, Solomon's seal and mint. After pre-treatment, pulverize into powder to obtain raw material powder.

[0035] S2. Raw material sieving and weighing: The obtained raw material powder is sieved to remove clumps. The sieved raw material is weighed using an electronic scale, and the weight is taken from the range of parts per unit weight.

[0036] S3. Preliminary mixing: Pour all the weighed raw material powders into the stainless steel mixing container in sequence, from heavy to light, and then use an electric mixer to mix the raw materials initially.

[0037] S4. Fine mixing: Pour the pre-mixed raw material powder into the mixing equipment. The mixing equipment uses a drive device to drive the stirring structure to stir and mix the raw material powder. The speed of the mixing equipment is 100 rpm, and the mixing time is 5-10 minutes to obtain a uniformly mixed aronia plant compound powder.

[0038] S5. Second screening: The mixed aronia plant compound powder is conveyed to the vibrating screener. The vibrating screener screens the aronia plant compound powder through an 80-200 mesh screen. The qualified raw materials are conveyed to the sterilizer.

[0039] S6. Sterilize the packaging by using irradiation sterilization to sterilize the aronia plant compound powder. After sterilization, fill the aronia plant compound powder into the packaging container using a filling machine and seal it.

[0040] Through a systematic and standardized preparation process, the high quality and efficacy stability of the argan berry plant compound powder are ensured. First, in the raw material processing stage, natural plant ingredients such as argan berry, dihydroquercetin, black sesame, honeysuckle, dandelion, Solomon's seal, and mint are pretreated and pulverized separately, effectively avoiding uneven mixing caused by differences in the physical properties of different materials, while maximizing the retention of the active substances of each component. Through sieving and precise weighing in step S2, the raw material ratio is strictly controlled within the set weight range to ensure consistency between product batches and the scientific nature of the formula. Subsequently, the "heavy first, light later" feeding sequence and step-by-step mixing process are adopted to fully integrate the high proportion of main ingredients and the low proportion of functional excipients, significantly improving the mixing uniformity, preventing component segregation, and ensuring that each dose of product has a stable nutritional and functional output.

[0041] The mixed composite powder is further screened using an S5 vibrating sieve to remove any lumps or coarse particles, improving powder fineness and solubility, and enhancing the taste of the powder. The use of 80-200 mesh sieves allows for flexible particle size adjustment to meet diverse application needs. Finally, irradiation sterilization technology achieves efficient and thorough microbial control, ensuring the product meets food safety standards. The sterilization process does not require high temperatures, thus preserving heat-sensitive active ingredients such as anthocyanins and polyphenols. Automated filling and sealing processes further guarantee the cleanliness and efficiency of the production process. The overall process design is reasonable and controllable, combining scientific principles with the advantages of industrial scalability. The resulting composite powder exhibits high uniformity, high safety, good solubility, and excellent functional properties, making it suitable for large-scale production in functional foods, health foods, and other fields.

[0042] Furthermore, in S1, when processing the aronia berries, the harvested aronia berries are washed. During the washing process, a bubble washing machine removes contaminants from the surface of the aronia berries. The bubble washing machine is equipped with circulating ozone water, which sterilizes the berries simultaneously during the washing process. After washing, a high-pressure airflow is used to dry the surface moisture. After drying, an AI visual recognition system is used to identify the aronia berries during the transportation process. When rotten berries, stems, moldy berries, or berries with discoloration are identified, a pneumatic sorting machine is used to screen out the unqualified raw materials.

[0043] Furthermore, the AI ​​visual recognition system continuously captures images of the fruit using a camera, transmitting the images to the AI ​​host in real time. Each frame contains 10–30 arugula. The AI ​​host runs a convolutional neural network model to analyze each frame in real time, outputting the category, coordinates, and bounding box for each target. If a white, fuzzy area appears on the surface, it is determined to be moldy; if the color is greenish, it is determined to be unripe; if there are thin, green appendages, it is determined to be stemmed; if there are cracks or dents, it is determined to be rotten. The system records the coordinates of the fruits determined to be substandard and calculates the rejection delay time based on the conveyor belt speed and the distance from the camera to the nozzle.

[0044] Furthermore, when the defective fruit reaches the area below the nozzle array, the PLC controls the corresponding solenoid valve to open instantly, and high-pressure gas is sprayed vertically from the nozzle with a diameter of 2-3mm for 50-100ms. The airflow blows the target fruit away from the main conveyor belt and into the defective product collection trough below. The qualified fruit continues to move forward and enters the next process.

[0045] Furthermore, the qualified aronia berries are fed into an integrated low-temperature continuous milling system. This system integrates a vacuum freeze-drying module, a nitrogen-protected airflow ultrafine grinding module, and an online sieving module. The aronia berries first enter the vacuum freeze-drying module, where they are rapidly pre-frozen at -40℃ for 3 hours to form fine ice crystals to protect the cell structure. They then enter the sublimation drying stage at a sublimation temperature of -20℃ and a sublimation accuracy of ≤10Pa. During the sublimation process, the cold energy recovered by the condenser is used to pre-cool the next batch of materials to be frozen. At the same time, the waste heat generated by the vacuum pump is used for temperature control in the workshop, achieving energy cascade utilization. Finally, the desorption drying is completed at 30℃ and a vacuum of ≤5Pa. The moisture content of the dried aronia berries is ≤4.5%.

[0046] Furthermore, the freeze-dried aronia crisps are automatically fed into a nitrogen-protected airflow ultrafine grinding module via a sealed conveyor channel. This module employs a closed-loop circulating airflow mill with a working pressure of 0.7–0.9 MPa. High-purity nitrogen is used throughout the process as the grinding medium and protective gas to grind the aronia crisps into aronia powder. During the nitrogen grinding process, oxidation of the aronia is prevented. The nitrogen-protected airflow ultrafine grinding module integrates an online laser particle size monitoring system to detect the particle size distribution of the discharged powder in real time and feed the data back to the PLC control system, which automatically adjusts the speed of the classifying wheel and the feeding speed to ensure that the aronia powder particle size remains stable at 13-17 μm.

[0047] Furthermore, the pulverized aronia powder enters the online sieving module, which is equipped with a double-layer filter screen with 80 mesh and 120 mesh. The qualified aronia fine powder is conveyed to the next process by airflow, while the sieved coarse aronia particles are automatically returned to the nitrogen-protected airflow ultrafine pulverizing module for reprocessing, realizing continuous operation.

[0048] Furthermore, after completing the ultrafine grinding and online sieving, the aronia powder undergoes surface anti-oxidation treatment. During the anti-oxidation treatment, the sieved aronia powder is sent into a closed fluidized bed processing chamber, and high-purity nitrogen is introduced as a protective gas and fluidizing medium, so that the powder is in a suspended fluidized state under the action of airflow, which fully disperses it and avoids agglomeration. During the uniform fluidization process, a very small amount of natural antioxidant encapsulating agent is atomized and sprayed into the chamber through a precision nozzle. The encapsulating agent is food-grade maltodextrin, gum arabic, or lecithin.

[0049] Furthermore, after spraying, the aronia powder is purged with nitrogen to thoroughly remove any residual solvent or moisture, ensuring the powder is dry and has good flowability. This improves antioxidant stability, delays color changes and efficacy degradation during storage, and enhances the wettability and dispersibility of the aronia powder during reconstitution, reducing clumping.

[0050] By constructing an intelligent, continuous, and low-loss aronia berry powder production system, efficient control of the entire process from raw material cleaning to ultrafine powder preparation has been achieved, significantly improving product quality stability and active ingredient retention rate. In the cleaning stage, a bubble cleaner combined with circulating ozone water is used, which not only effectively removes surface dirt but also sterilizes simultaneously during the cleaning process, reducing the initial microbial load. Subsequently, high-pressure airflow is used for rapid drying to avoid the risk of anthocyanin dissolution or mold growth caused by residual moisture. The system innovatively introduces an AI visual recognition system and pneumatic sorting technology, which performs real-time image analysis of aronia berries based on a convolutional neural network model to accurately identify and automatically remove rotten, moldy, stemmed, and discolored fruits, ensuring that the raw materials entering subsequent processes are all high-quality fruits. This ensures product safety and efficacy consistency from the source. This intelligent sorting method replaces traditional manual visual inspection, greatly improving sorting efficiency and accuracy, and is suitable for large-scale industrial production.

[0051] Based on this, an integrated low-temperature continuous powder-making system is used to achieve integrated operation of vacuum freeze-drying, nitrogen-protected ultrafine pulverization, and online sieving. The freeze-drying process employs a -40℃ rapid pre-freezing combined with energy recovery design, effectively protecting cell structure and reducing energy consumption, with the final moisture content controlled at ≤4.5%. Nitrogen-protected airflow pulverization is carried out in a closed-loop circulation system, coupled with online laser particle size monitoring and PLC automatic control, ensuring that the powder particle size is stable at 13-17μm, possessing both high specific surface area and good flowability. The sieving module uses a double-layer filter with 80-mesh and 120-mesh screens, allowing coarse particles to pass through naturally. The process involves reflow and re-pulverization to achieve continuous and uninterrupted production. Further surface passivation of the powder is achieved through a nitrogen-fluidized bed, with the addition of trace amounts of food-grade encapsulating agents to form an antioxidant protective film on the powder surface. This significantly improves storage stability, delays the oxidative degradation of active ingredients such as anthocyanins, and simultaneously improves wettability and dispersibility during reconstitution, reducing clumping. The entire process operates at low temperatures, under inert gas protection, and is fully automated, maximizing the preservation of the natural color, flavor, and bioactivity of aronia berries. This provides an advanced solution for the green, intelligent, and large-scale preparation of high-value-added plant compound powders.

[0052] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A compound powder of aronia berries, characterized in that, The ingredients include the following parts by weight: 40-50 parts of aralia elata powder, 15-20 parts of dihydroquercetin powder, 10-15 parts of black sesame powder, 2-5 parts of honeysuckle powder, 1-2 parts of dandelion powder, 0.5-2 parts of Solomon's seal powder, and 1-3 parts of peppermint powder.

2. A method for preparing an argan strawberry plant compound powder, applicable to the argan strawberry plant compound powder described in claim 1, characterized in that, Includes the following steps: S1. Raw material processing: Pre-treat argan berry, dihydroquercetin, black sesame, honeysuckle, dandelion, Solomon's seal and mint. After pre-treatment, pulverize into powder to obtain raw material powder. S2. Raw material sieving and weighing: The obtained raw material powder is sieved to remove clumps. The sieved raw material is weighed using an electronic scale, and the weight is taken from the range of parts per unit weight. S3. Preliminary mixing: Pour all the weighed raw material powders into the stainless steel mixing container in sequence, from heavy to light, and then use an electric mixer to mix the raw materials initially. S4. Fine mixing: Pour the pre-mixed raw material powder into the mixing equipment. The mixing equipment uses a drive device to drive the stirring structure to stir and mix the raw material powder. The speed of the mixing equipment is 100 rpm, and the mixing time is 5-10 minutes to obtain a uniformly mixed aronia plant compound powder. S5. Second screening: The mixed aronia plant compound powder is conveyed to the vibrating screener. The vibrating screener screens the aronia plant compound powder through an 80-200 mesh screen. The qualified raw materials are conveyed to the sterilizer. S6. Sterilize the packaging by using irradiation sterilization to sterilize the aronia plant compound powder. After sterilization, fill the aronia plant compound powder into the packaging container using a filling machine and seal it.

3. The method for preparing an aralia plant compound powder according to claim 2, characterized in that: In S1, the aronia berries are washed after harvesting. During washing, a bubble cleaner removes contaminants from the surface of the aronia berries. The bubble cleaner is equipped with circulating ozone water, which sterilizes the berries simultaneously during the washing process. After washing, a high-pressure airflow is used to dry the surface moisture. After drying, an AI vision recognition system is used to identify the aronia berries during the transportation process. When rotten berries, stems, moldy berries, or berries with discoloration are identified, a pneumatic sorting machine is used to screen out the unqualified raw materials.

4. The method for preparing an aralia plant compound powder according to claim 3, characterized in that: The AI ​​visual recognition system continuously captures images of the fruit using a camera, transmitting the images in real time to the AI ​​host. Each frame contains 10–30 arugula. The AI ​​host runs a convolutional neural network model to analyze each frame in real time, outputting the category, coordinates, and bounding box for each target. If a white, fuzzy area appears on the surface, it is determined to be moldy; if the color is greenish, it is determined to be unripe; if there are thin, green appendages, it is determined to be stemmed; if there are cracks or dents, it is determined to be rotten. The system records the coordinates of the fruits that are determined to be substandard and calculates the rejection delay time based on the conveyor belt speed and the distance from the camera to the nozzle.

5. The method for preparing an argan strawberry plant compound powder according to claim 4, characterized in that: When a defective fruit reaches the area below the nozzle array, the PLC controls the corresponding solenoid valve to open instantly. High-pressure gas is then ejected vertically from nozzles with a diameter of 2-3mm for 50-100ms. The airflow blows the target fruit away from the main conveyor belt and into the defective product collection trough below. Qualified fruits continue to move forward and enter the next process.

6. The method for preparing an aralia plant compound powder according to claim 5, characterized in that: Qualified aronia berries are fed into an integrated low-temperature continuous milling system. This system integrates a vacuum freeze-drying module, a nitrogen-protected airflow ultrafine grinding module, and an online sieving module. The aronia berries first enter the vacuum freeze-drying module, where they are rapidly pre-frozen at -40℃ for 3 hours to form fine ice crystals to protect the cell structure. They then enter the sublimation drying stage at a sublimation temperature of -20℃ and a sublimation accuracy of ≤10Pa. During the sublimation process, the cold energy recovered by the condenser is used to pre-cool the next batch of materials to be frozen. At the same time, the waste heat generated by the vacuum pump is used for temperature control in the workshop, achieving energy cascade utilization. Finally, the desorption drying is completed at 30℃ and a vacuum of ≤5Pa. The moisture content of the dried aronia berries is ≤4.5%.

7. The method for preparing an argan strawberry plant compound powder according to claim 6, characterized in that: After freeze-drying, the amorant berry chips are automatically fed into a nitrogen-protected airflow ultrafine grinding module through a sealed conveyor channel. This module uses a closed-loop circulating airflow mill with a working pressure of 0.7–0.9 MPa. High-purity nitrogen is used as the grinding medium and protective gas throughout the process to grind the amorant berry chips into amorant berry powder. During the nitrogen grinding process, oxidation of the amorant berry is prevented. The nitrogen-protected airflow ultrafine grinding module integrates an online laser particle size monitoring system to detect the particle size distribution of the discharged powder in real time and feed the data back to the PLC control system, which automatically adjusts the speed of the classifying wheel and the feeding speed to ensure that the particle size of the amorant berry powder is stable at 13-17 μm.

8. The method for preparing an argan strawberry plant compound powder according to claim 7, characterized in that: The crushed aronia berry powder enters the online screening module, which is equipped with a double-layer filter screen with 80 mesh and 120 mesh. The qualified fine aronia berry powder is conveyed to the next process by airflow, while the coarse aronia berry particles screened out are automatically returned to the nitrogen-protected airflow ultrafine grinding module for reprocessing, realizing continuous operation.

9. The method for preparing an argan strawberry plant compound powder according to claim 8, characterized in that: After ultrafine grinding and online sieving, the aronia powder undergoes surface anti-oxidation treatment. During the anti-oxidation treatment, the sieved aronia powder is fed into a closed fluidized bed processing chamber, and high-purity nitrogen is introduced as a protective gas and fluidizing medium, so that the powder is in a suspended fluidized state under the action of airflow, which fully disperses it and avoids agglomeration. During the uniform fluidization process, a very small amount of natural antioxidant encapsulating agent is atomized and sprayed into the chamber through a precision nozzle. The encapsulating agent is food-grade maltodextrin, gum arabic, or lecithin.

10. The method for preparing an argan strawberry plant compound powder according to claim 9, characterized in that: After spraying, continue to purge the aronia powder with nitrogen to thoroughly remove any residual solvent or moisture, ensuring the powder is dry and has good flowability. This improves antioxidant stability, delays color changes and efficacy degradation during storage, and enhances the wettability and dispersibility of the aronia powder during reconstitution, reducing clumping.

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