Astaxanthin and pyrroloquinoline quinone compound solid beverage and preparation method thereof

Abstract

The invention provides an astaxanthin and pyrroloquinoline quinone compound solid beverage and a preparation method thereof, the solid beverage comprises 1.0 to 2.0 parts of astaxanthin double-layer micro-capsule powder, 0.4 to 0.8 part of PQQ ternary complex, 20 to 30 parts of inulin, 55 to 70 parts of isomaltitol, 10 to 20 parts of maltodextrin, 1.5 to 2.5 parts of citric acid, 1.0 to 2.0 parts of sodium citrate, 0.15 to 0.25 part of mogroside and 0.8 to 1.2 parts of vitamin C, 0.3 to 0.7 part of natural passion fruit essence and 1.0 to 2.0 parts of silicon dioxide. The preparation method comprises the following steps: pretreatment, equivalent incremental mixing, final mixing, granulation and drying. The astaxanthin and pyrroloquinoline quinone are integrated in the same solid beverage system, and the comprehensive advantages of stable components, uniform content and convenient brewing are synergistically realized on the premise of not depending on a single additive.

Description

Technical Field

[0001] This invention belongs to the field of functional food processing technology, specifically relating to a solid beverage made from a compound of astaxanthin and pyrroloquinoline quinone and its preparation method. Background Technology

[0002] Astaxanthin is a potent fat-soluble antioxidant, while pyrroloquinoline quinone disodium salt ( Astaxanthin (PQQ) is a water-soluble mitochondrial function enhancer, and its theoretical synergistic effect with other ingredients has made it a focus of attention in the health food industry. Developing these two ingredients into a solid beverage aims to provide a convenient product for antioxidant and energy metabolism enhancement. A biotechnology company in Southwest China encountered several very specific and challenging technical bottlenecks in the actual research and development and production of a product called "Astaxanthin PQQ Solid Beverage."

[0003] The first core issue is the physical incompatibility of the components and the resulting uneven content. Astaxanthin is usually microencapsulated and exists in a lightweight, low-density powder form, while... These are fine crystals with good crystallinity and high density. In addition, the formula contains excipients such as inulin and sugar alcohols, which have significant differences in specific gravity. In traditional powder mixing processes, these raw materials with vastly different physical properties are prone to separation during mixing and subsequent transport and packaging, resulting in significant differences in the content of active ingredients between individual packets of the final product. The batch-to-batch content uniformity (CU) is often below 85%, far below the industry requirement for functional ingredient uniformity (typically requiring CU ≥ 90%). This directly affects the product's efficacy claims and consumer safety.

[0004] The second key issue is insufficient chemical stability. Astaxanthin is extremely sensitive to light, oxygen, and heat. Despite the use of microencapsulation technology, the degradation rate of ordinary microencapsulated astaxanthin can reach as high as 30%-40% during its 24-month shelf life, especially in the high-temperature and high-humidity storage and transportation environment during summer. Although relatively stable, these components can still undergo slow degradation during long-term storage when coexisting with acidic ingredients such as citric acid in a moisture-containing solid system. This significant decrease in the effective components of both components means the product may not reach the levels claimed on the label by the end of its shelf life.

[0005] The third problem is the poor product preparation experience. Due to the strong hydrophobicity of astaxanthin and the limitations of existing microencapsulation technology, the product often exhibits poor wetting, floating, and clumping during preparation, requiring prolonged stirring to dissolve, which significantly diminishes the user experience.

[0006] The prior art attempts to solve the above problems by optimizing the microcapsule wall material formula, adding anti-caking agents, using high-shear mixing equipment, etc. However, these improvements are often isolated, such as only improving the embedding rate of microcapsules but not solving the mixing uniformity problem, or only improving the flowability by adding more flow agents but may affect the taste and brewing properties. Southwest Biotechnology Co., Ltd. found that after using these conventional improvement methods, the effect is not ideal, often solving one problem but causing a new problem, and unable to comprehensively improve the overall quality of the product. Therefore, there is an urgent need for a systematic and comprehensive technical solution that can synergistically solve the stability, uniformity and brewing properties of the three major problems, and design a astaxanthin and pyrroloquinoline quinone compound solid beverage and its preparation method. SUMMARY

[0007] In order to overcome the defects in the prior art, a astaxanthin and pyrroloquinoline quinone compound solid beverage and its preparation method are provided.

[0008] In order to achieve the above purpose, the present application provides the following technical solutions: A preparation method of a astaxanthin and pyrroloquinoline quinone compound solid beverage, the preparation method comprising the following steps: S1. Pretreatment: placing PQQ ternary compound and a first part of silicon dioxide in a high-speed shear mixer and mixing at a speed of 2000-3000 rpm for 5-10 minutes to obtain a PQQ premix; placing astaxanthin double-layer microcapsule powder and a first part of malt dextrin in a V-type mixer and mixing at a speed of 15-25 rpm for 10-15 minutes to obtain an astaxanthin premix; S2. Equal incremental mixing: mixing the PQQ premix obtained in step S1 with inulin to obtain a basic mixture; uniformly mixing the astaxanthin premix obtained in step S1 with an equal amount of the basic mixture, then adding the remaining amount of the basic mixture in increments, with each addition of the basic mixture being 1-2 times the mass of the current mixture, until all the basic mixture is added and uniformly mixed, to obtain an active uniform mixture; S3. Final mixing: placing the active uniform mixture obtained in step S2 and all the remaining isomalt, malt dextrin, citric acid, sodium citrate, mogroside, vitamin C, natural passion fruit essence and silicon dioxide into a three-dimensional motion mixer and mixing at a frequency of 20-30 Hz for 20-30 minutes; S4. Granulation and drying: granulating and drying the powder obtained in step S3, and sieving the dried granules through a 30-mesh sieve to obtain the finished astaxanthin and pyrroloquinoline quinone compound solid beverage.

[0009] In the actual development of astaxanthin and pyrroloquinoline quinone compound solid beverage process, we first faced the mixing uniformity problem caused by the large difference in physical properties of active ingredients. Astaxanthin is a light low-density powder after microencapsulation, while pyrroloquinoline quinone disodium salt is a crystal with higher density. There is a significant difference in specific gravity between the two and other auxiliary materials such as inulin, sugar alcohol, etc. in the formula. When using conventional powder mixing process, component separation easily occurs during transportation and packaging, resulting in low content uniformity within the batch, which cannot meet the basic requirements of functional ingredient uniformity.

[0010] To improve the above problems, the existing technology relies on optimizing the mixing equipment or adding flow aids, but the effect is often limited, and even introduces new process or taste defects. The present application adopts a multi-step carrier adsorption and equal incremental mixing strategy to systematically solve the problem. Specifically, the PQQ ternary compound and part of the silicon dioxide are first mixed by high-speed shearing. The strong adsorption and flow aid properties of silicon dioxide increase the particle size of PQQ and adjust its bulk density, making its physical properties closer to other bulk materials. Similarly, astaxanthin double-layer microcapsule powder is pre-mixed with part of the malt dextrin, and the bulk density is increased through the filling effect of malt dextrin to reduce the subsequent mixing process of floating and separation.

[0011] Subsequently, through a strict equal incremental mixing procedure, the above two active pre-mixes are mixed with the inulin matrix in a mathematically highly controllable dilution manner. This operation is based on the "equal incremental" principle, which ensures that the volume of the mixture gradually expands at each stage, and the active ingredients can be uniformly dispersed in a nearly ideal state. This method significantly reduces the stratification and segregation caused by the difference in material properties, and finally makes the content uniformity of the product reach or exceed the standard level.

[0012] In step S1, the first part of silicon dioxide accounts for 20%-30% of the total weight of silicon dioxide, and the first part of malt dextrin accounts for 15%-25% of the total weight of malt dextrin.

[0013] In step S2, the base mixture specifically includes the following steps: uniformly mixing the PQQ pre-mix obtained in step S1 with an equal amount of inulin, then adding the remaining amount of inulin in increments, with each addition of inulin being 1-2 times the mass of the current mixture, until all the inulin is added and uniformly mixed, and the resulting base mixture is obtained.

[0014] In step S4, the specific steps of granulation and drying are as follows: the mixed powder obtained in step S3 is granulated using a fluidized bed, the granulation inlet air temperature is 88-92℃, the material bed temperature is maintained at 39-41℃, and the atomization pressure is 0.38-0.42MPa; dry the granules to a moisture content of 3.3%-3.7%.

[0015] In the process of fluidized bed granulation, the binder is a 5% aqueous solution of hydroxypropyl methylcellulose and polyvinylpyrrolidone K30 with a mass ratio of 3:1, and the amount of binder is 25%-35% of the total weight of the powder.

[0016] On the basis of achieving uniform distribution of ingredients and improving stability, product brewing performance becomes another key factor affecting user experience. Due to the strong hydrophobicity of astaxanthin, common microencapsulation techniques still cannot completely solve the wettability and dispersibility of astaxanthin in water, and phenomena such as clumping, floating and difficulty in dissolving are prone to occur.

[0017] The prior art focuses on adjusting the formula or adding surfactants, but often at the expense of taste or other quality attributes. The present application uses fluidized bed granulation technology to systematically improve the brewing performance of the product. The uniformly mixed powder is treated by a fluidized bed device, using a hydroxypropyl methylcellulose and polyvinylpyrrolidone K30 composite aqueous solution as a binder, under the condition of strictly controlling the inlet air temperature, bed temperature and atomization pressure, uniformly spraying and drying on the surface of the particles. This process promotes the agglomeration of fine powder into porous, loose and uniform size particles.

[0018] This porous structure greatly improves the specific surface area and hydrophilicity of the particles, allowing water to quickly penetrate into the interior of the particles, and the hydrophobic astaxanthin microcapsules to be quickly wetted and dispersed. This significantly reduces clumping and floating during brewing, improves the instant solubility of the product and the drinking experience, while avoiding the negative effects that may be caused by traditional solubilization methods.

[0019] A solid beverage of astaxanthin and pyrroloquinoline quinone, which is prepared from raw materials including the following weight parts: astaxanthin double-layer microcapsule powder 1.0-2.0 parts, PQQ ternary compound 0.4-0.8 parts, inulin 20-30 parts, isomalt 55-70 parts, malt dextrin 10-20 parts, citric acid 1.5-2.5 parts, sodium citrate 1.0-2.0 parts, mogroside 0.15-0.25 parts, vitamin C 0.8-1.2 parts, natural passion fruit essence 0.3-0.7 parts, and silicon dioxide 1.0-2.0 parts.

[0020] The astaxanthin double-layer microcapsule powder is prepared by a method comprising the following steps: a. Inner layer protection: under nitrogen protection, astaxanthin oil and composite antioxidant are mixed at a mass ratio of 100:1.5-2.5 at 52-58 ℃ with a rotation speed of 5000-8000 rpm for 10-20 minutes; b. Primary emulsification: the mixture obtained in step a is mixed with the compound wall material at a mass ratio of 1:4-1:6, added to purified water at 60-70 ℃, and high-speed sheared and emulsified at a speed of 10,000-15,000 rpm for 10-20 minutes to form a primary emulsion; c. Outer layer crosslinking: sodium alginate solution is added to the primary emulsion obtained in step b, ultrasonic treatment is performed, and then calcium chloride solution is added dropwise, and reaction is performed at 50-60 ℃ for 30-60 minutes; d. Drying: the emulsion obtained in step c is subjected to spray drying, and the obtained product is astaxanthin double-layer microcapsule powder.

[0021] In step a, the composite antioxidant is composed of tocopherol and tea polyphenol palmitate at a mass ratio of 1:2-4; In step b, the compound wall material is composed of sodium octenyl succinate starch and gum arabic at a mass ratio of 3:1-5:1; In step d, the inlet air temperature of the spray drying is 155-165 ℃, and the outlet air temperature is 70-80 ℃.

[0022] The specific steps of step c are as follows: 1.5-2.5 wt% sodium alginate solution is added to the primary emulsion obtained in step b at 5%-10% of the volume of the primary emulsion, ultrasonic treatment is performed at a power of 300-500 W for 5-10 minutes, then 2-3 wt% calcium chloride solution is slowly added dropwise at 2%-4% of the volume of the primary emulsion under stirring, and reaction is performed at 50-60 ℃ for 30-60 minutes.

[0023] Although uniform distribution of components is initially achieved through the above process, astaxanthin and pyrroloquinoline quinone disodium salt still face chemical stability challenges in the solid beverage system. Astaxanthin is extremely sensitive to environmental factors such as light, oxygen, and heat, and even under the protection of microencapsulation, significant degradation may still occur during long-term storage. Slow decomposition may also occur in a system coexisting with acidic ingredients and having a certain amount of moisture, affecting the effective content of the product within the shelf life.

[0024] Common stability improvement methods such as single optimization of wall material composition or addition of antioxidants often have limited effect and lack systematicness. The present application designs a double protection strategy for astaxanthin and pyrroloquinoline quinone disodium salt respectively according to their physicochemical properties. For astaxanthin, a double-layer microencapsulation technology is adopted: the inner layer is homogenously treated with a composite antioxidant under nitrogen protection, and the combination of tocopherol and tea polyphenol palmitate can exert a synergistic antioxidant effect in the lipid phase; the outer layer uses sodium octenyl succinate starch and gum arabic as a compound wall material, and introduces sodium alginate-calcium chloride ion crosslinking technology to form a dense and mechanically strong protective layer on the surface of the microcapsule, effectively blocking the penetration of oxygen, light, and moisture, and significantly slowing down the oxidation degradation rate of astaxanthin.

[0025] The PQQ ternary complex is prepared by a method comprising the following steps: i. Dissolve pyrroloquinoline quinone disodium salt and L-lysine in a molar ratio of 1:1-1.5 in a phosphate buffer of 0.05 M-0.15 M, and stir the reaction at 35-45°C for 1-2 hours; ii. Add γ-cyclodextrin to the reaction solution obtained in step i in a molar ratio of 1:1-2 to pyrroloquinoline quinone disodium salt, maintain the temperature and continue stirring for 2-3 hours; iii. Freeze-dry the mixture obtained in step ii, crush it through a 100 mesh sieve, and the obtained product is the PQQ ternary complex.

[0026] For , the stability thereof is enhanced by constructing a ternary complex. First, it is allowed to undergo molecular complexation with L-lysine in a buffer system to improve its solubility and initial stability; further, γ-cyclodextrin is introduced to form a spatial barrier by inclusion of the PQQ molecule in the hydrophobic cavity thereof, thereby reducing the catalytic degradation effect of acidic components such as citric acid. The ternary complex structure realizes physical shielding and chemical stability of PQQ through intermolecular interaction, thereby ensuring long-term stability of the content thereof in the product.

[0027] Compared with the prior art, the advantages and beneficial effects of the present application are: 1. The present application significantly improves the environmental tolerance of astaxanthin in a solid beverage system by constructing a double-layer microcapsule structure of astaxanthin. The inner layer of the structure provides lipid-phase antioxidant protection by specific ratio of tocopherol and tea polyphenol palmitate, and the outer layer forms a dense physical barrier by the combination of sodium octenyl succinate starch and gum arabic wall materials and the sodium alginate-calcium chloride ion crosslinking technology. This double protection mechanism effectively blocks the penetration of light, oxygen and moisture, thereby slowing down the oxidation and degradation rate of astaxanthin and solving the problem of insufficient chemical stability during storage.

[0028] 2. For pyrroloquinoline quinone disodium salt, we form a soluble complex thereof with L-lysine in a phosphate buffer system, and further embed it in the hydrophobic cavity of γ-cyclodextrin to construct a PQQ ternary complex. The structure stabilizes the chemical structure of pyrroloquinoline quinone through intermolecular interaction force, alleviates its decomposition tendency in an acidic microenvironment, and changes its physical form, making it more easily dispersed in subsequent processes.

[0029] 3. The present application adopts a multi-step carrier adsorption and equal incremental mixing process to overcome the uneven distribution problem caused by the physical property differences of active ingredients. First, trace amounts of active ingredients are adsorbed onto silica and malt dextrin carriers (multi-step carrier adsorption), increasing their volume and fluidity and reducing the density difference between them and the main excipients. Subsequently, a strict equal incremental mixing procedure ensures that astaxanthin double-layer microcapsule powder and PQQ ternary complex can be diluted and distributed throughout the inulin matrix in a highly mathematically uniform manner, ultimately achieving extremely high content uniformity of the product.

[0030] 4. The present application first mixes PQQ ternary complex with part of the silica at high speed, taking advantage of the flow-aiding and adsorbing properties of silica to increase the particle size of PQQ particles and reduce their density, making their physical properties more similar to those of other excipients. Similarly, light astaxanthin double-layer microcapsule powder is pre-mixed with part of the malt dextrin, taking advantage of the packing effect of malt dextrin to increase its bulk density. Subsequently, through a strict equal incremental mixing method, the two active pre-mixes are first mixed with an appropriate amount of inulin, and then the volume is gradually expanded. This method, based on the mathematical dilution principle, ensures that trace amounts of active ingredients can be uniformly distributed at the molecular level in a large amount of excipients, thereby ensuring the high consistency of the content uniformity of the final product. It solves the problem of uneven mixing caused by the physical property differences between astaxanthin microcapsule powder and PQQ ternary complex and between them and other excipients.

[0031] 5. The present application uses fluidized bed granulation technology instead of traditional dry granulation or direct mixing of powder in the final shaping stage. A composite aqueous solution of hydroxypropyl methyl cellulose and polyvinyl pyrrolidone K30 is used as a binder, and under precise control of the inlet air temperature, bed temperature and atomization pressure, uniform spraying and drying are performed on the surface of the powder particles. This process causes the fine powder particles to agglomerate into porous particles with uniform size and loose structure. This particle structure not only completely eliminates the powder layering phenomenon, ensuring the uniformity of the product, but more importantly, it greatly improves the product's reconstitution. The porous structure facilitates rapid water penetration, allowing hydrophobic astaxanthin microcapsule particles to quickly wet and disperse in water, effectively preventing clumping and floating, providing users with an excellent instant experience. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present application will be described below in a clear and complete manner. Obviously, the described embodiments are only a part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative labor fall within the scope of protection of the present application.

[0033] In the specific implementation of the present application, the sources of various raw materials are briefly described as follows: Tocopherol: purchased from Hubei Widelis Chemical Technology Co., Ltd. Tea polyphenol palmitate: purchased from Xi'an Visno Biological Technology Co., Ltd. Sodium octenyl succinate starch: purchased from Hubei Duodu Chemical Co., Ltd. Gum arabic: purchased from Hubei Guangao Biological Technology Co., Ltd. Sodium alginate: purchased from Hubei Widelis Chemical Technology Co., Ltd. Calcium chloride: purchased from Hubei Xinhongli Chemical Co., Ltd. Pyrroloquinoline quinone disodium salt: purchased from Hubei Chenxin Pharmaceutical Co., Ltd. L-lysine: purchased from Hubei Jusheng Technology Co., Ltd. Gamma-cyclodextrin: purchased from Hubei Xinkang Pharmaceutical and Chemical Co., Ltd. Inulin: purchased from Shanghai Saikexi Biological Technology Co., Ltd. Isomalt: purchased from Jiangsu Xianzhu Food Technology Co., Ltd. Maltodextrin: purchased from Hubei Duodu Chemical Co., Ltd. Citric acid: purchased from Hubei Widelis Chemical Technology Co., Ltd. Sodium citrate: purchased from Hubei Widelis Chemical Technology Co., Ltd. Mogroside: purchased from Hubei Yongkuo Technology Co., Ltd. Vitamin C: purchased from Hubei Shunshun Biological Technology Co., Ltd. Natural passion fruit essence: purchased from Hubei Widelis Chemical Technology Co., Ltd. Silicon dioxide: purchased from Hubei Hui Fu E-commerce Co., Ltd. Hydroxypropyl methyl cellulose: purchased from Hubei Wande Chemical Co., Ltd. Polyvinylpyrrolidone K30: purchased from Hubei Qifei Pharmaceutical and Chemical Co., Ltd. The technical solution of the present application is: A solid beverage of astaxanthin and pyrroloquinoline quinone, which is prepared from raw materials including the following weight parts: astaxanthin double-layer microcapsule powder 1.0-2.0 parts, PQQ ternary compound 0.4-0.8 parts, inulin 20-30 parts, isomalt 55-70 parts, maltodextrin 10-20 parts, citric acid 1.5-2.5 parts, sodium citrate 1.0-2.0 parts, mogroside 0.15-0.25 parts, vitamin C 0.8-1.2 parts, natural passion fruit essence 0.3-0.7 parts, and silicon dioxide 1.0-2.0 parts.

[0034] The astaxanthin double-layer microcapsule powder is prepared by a method including the following steps: a. Inner layer protection: under nitrogen protection, astaxanthin oil and composite antioxidant were mixed at 52-58 ℃ for 10-20 minutes at a speed of 5000-8000 rpm at a mass ratio of 100:1.5-2.5; b. Primary emulsification: the mixture obtained in step a was mixed with a compound wall material at a mass ratio of 1:4-1:6, and was added to purified water at 60-70 ℃, and was emulsified at a high speed of 10000-15000 rpm for 10-20 minutes to form a primary emulsion; c. Outer layer crosslinking: sodium alginate solution was added to the primary emulsion obtained in step b, and calcium chloride solution was added dropwise after ultrasonic treatment, and was reacted at 50-60 ℃ for 30-60 minutes; d. Drying: the crosslinked emulsion obtained in step c was spray dried, and the obtained astaxanthin double-layer microcapsule powder was obtained.

[0035] In step a, the composite antioxidant is composed of tocopherol and tea polyphenol palmitate at a mass ratio of 1:2-4; In step b, the compound wall material is composed of sodium octenyl succinate starch and gum arabic at a mass ratio of 3:1-5:1; In step d, the inlet air temperature of the spray drying is 155-165 ℃, and the outlet air temperature is 70-80 ℃.

[0036] The specific steps of step c are as follows: 1.5-2.5wt% sodium alginate solution accounting for 5%-10% of the volume of the primary emulsion is added to the primary emulsion obtained in step b, and is ultrasonically treated at a power of 300-500W for 5-10 minutes, and then 2-3wt% calcium chloride solution accounting for 2%-4% of the volume of the primary emulsion is slowly added dropwise under stirring, and is reacted at 50-60 ℃ for 30-60 minutes.

[0037] The PQQ ternary complex is prepared by a method comprising the following steps: i. Pyrroloquinoline quinone disodium salt and L-lysine are dissolved in a phosphate buffer at a molar ratio of 1:1-1.5, and are stirred and reacted at 35-45 ℃ for 1-2 hours; ii. γ-Cyclodextrin is added to the reaction solution obtained in step i at a molar ratio of 1:1-2 with respect to pyrroloquinoline quinone disodium salt, the temperature is maintained, and stirring is continued for 2-3 hours; iii. The mixture obtained in step ii is freeze-dried, and is pulverized through a 100 mesh sieve, and the obtained PQQ ternary complex is obtained.

[0038] A preparation method of a compound solid beverage of astaxanthin and pyrroloquinoline quinone, comprising the following steps: S1. Pretreatment: the PQQ ternary complex and the first part of the silica were placed in a high-speed shearing mixer and mixed at a speed of 2000-3000 rpm for 5-10 minutes to obtain a PQQ premix; the astaxanthin double-layer microcapsule powder and the first part of the malt dextrin were placed in a V-type mixer and mixed at a speed of 15-25 rpm for 10-15 minutes to obtain an astaxanthin premix; S2. Equal incremental mixing: the PQQ premix obtained in step S1 was mixed with the inulin to obtain a basic mixture; the astaxanthin premix obtained in step S1 was uniformly mixed with an equal amount of the basic mixture, and then the remaining amount of the basic mixture was added in portions for incremental dilution mixing, with the amount of the basic mixture added each time being 1-2 times the mass of the current mixture, until all the basic mixture was added and uniformly mixed, to obtain an active uniform mixture; S3. Final mixing: the active uniform mixture obtained in step S2 was placed in a three-dimensional motion mixer with all the remaining isomalt, malt dextrin, citric acid, sodium citrate, mogroside, vitamin C, natural passion fruit essence, and silica, and mixed at a frequency of 20-30 Hz for 20-30 minutes; S4. Granulation and drying: the powder obtained in step S3 was granulated and dried, and the dried granules were sieved through a 30-mesh sieve to obtain the astaxanthin and pyrroloquinoline quinone compound solid beverage product.

[0039] In step S1, the first part of the silica accounts for 20%-30% of the total weight of the silica, and the first part of the malt dextrin accounts for 15%-25% of the total weight of the malt dextrin.

[0040] In step S2, the basic mixture specifically includes the following steps: the PQQ premix obtained in step S1 is uniformly mixed with an equal amount of inulin, and then the remaining amount of inulin is added in portions for incremental dilution mixing, with the amount of inulin added each time being 1-2 times the mass of the current mixture, until all the inulin is added and uniformly mixed, and the resulting mixture is the basic mixture.

[0041] In step S4, the granulation and drying specifically includes the following steps: the mixed powder obtained in step S3 is fluidized bed granulated, with the granulation inlet air temperature being 88-92°C, the material bed temperature being maintained at 39-41°C, and the atomization pressure being 0.38-0.42 MPa; the drying is performed until the moisture content of the granules is 3.3%-3.7%.

[0042] In the fluidized bed granulation, the binder is a 5% water solution of hydroxypropyl methylcellulose and polyvinylpyrrolidone K30 in a mass ratio of 3:1, and the amount of the binder is 25%-35% of the total weight of the powder.

[0043] The application successfully integrates astaxanthin and pyrroloquinoline quinone, two functional factors with different properties, in the same solid beverage system, and achieves the comprehensive advantages of stable ingredients, uniform content and convenient brewing without relying on a single additive.

[0044] The technical scheme of the application is further illustrated by examples and comparative examples, but the protection scope of the application is not limited thereto. Example 1

[0045] A kind of astaxanthin and pyrroloquinoline quinone compound solid beverage, raw material composition as follows: astaxanthin double-layer microcapsule powder 2.0 parts, PQQ ternary complex 0.6 parts, inulin 20 parts, isomalt 70 parts, malt dextrin 15 parts, citric acid 2.5 parts, sodium citrate 1.0 part, mogroside 0.25 parts, vitamin C 0.8 parts, natural passion fruit essence 0.7 parts, silicon dioxide 1.0 part.

[0046] The preparation process of astaxanthin double-layer microcapsule powder includes the following steps. First, the inner layer is protected, astaxanthin oil and composite antioxidant are mixed at a mass ratio of 100:2.5 under nitrogen protection at 52°C for 10 minutes at a speed of 8000 rpm, wherein the composite antioxidant is composed of tocopherol and tea polyphenol palmitate at a mass ratio of 1:2. Then, primary emulsification is carried out, the above mixture is mixed with the compound wall material at a mass ratio of 1:6, and is added to purified water at 60°C, and is emulsified at a high speed of 15000 rpm for 10 minutes to form a primary emulsion, wherein the compound wall material is composed of sodium starch octenyl succinate and gum arabic at a mass ratio of 3:1. Then, the outer layer is crosslinked, 10% of the primary emulsion volume of 1.5wt% sodium alginate solution is added to the primary emulsion, ultrasonic treatment is carried out at a power of 500W for 5 minutes, and then 4% of the primary emulsion volume of 2wt% calcium chloride solution is slowly added dropwise under stirring, and reaction is carried out at 60°C for 30 minutes. Finally, drying is carried out, and the crosslinked emulsion is spray dried, the inlet air temperature is 165°C, and the outlet air temperature is 70°C, to obtain astaxanthin double-layer microcapsule powder.

[0047] The preparation process of PQQ ternary complex includes the following steps. Pyrroloquinoline quinone disodium salt and L-lysine are dissolved in 0.05M phosphate buffer at a molar ratio of 1:1.5, and stirred at 45°C for 1 hour. To the reaction solution, γ-cyclodextrin is added at a molar ratio of 1:2 with respect to pyrroloquinoline quinone disodium salt, the temperature is maintained and stirring is continued for 2 hours. The mixture is freeze-dried, crushed through a 100 mesh sieve, to obtain PQQ ternary complex.

[0048] The preparation method of the solid beverage includes the following steps: In the pretreatment stage, the PQQ ternary compound and 30% of the first part of the silica by total weight of the silica were placed in a high-speed shearing mixer and mixed at 2000 rpm for 10 minutes to obtain a PQQ premix. The astaxanthin double-layer microcapsule powder and 25% of the first part of the malt dextrin by total weight of the malt dextrin were placed in a V-type mixer and mixed at 15 rpm for 15 minutes to obtain an astaxanthin premix.

[0049] In the equal amount incremental mixing stage, the PQQ premix was uniformly mixed with an equal amount of inulin, and then the remaining amount of inulin was added in increments for incremental dilution mixing, with the mass of inulin added each time being twice the mass of the current mixture, until all the inulin was added and uniformly mixed, to obtain a base mixture. The astaxanthin premix was uniformly mixed with an equal amount of the base mixture, and then the remaining amount of the base mixture was added in increments for incremental dilution mixing, with the mass of the base mixture added each time being equal to the mass of the current mixture, until all the base mixture was added and uniformly mixed, to obtain an active uniform mixture.

[0050] In the final mixing stage, the active uniform mixture and all the remaining isomalt, malt dextrin, citric acid, sodium citrate, mogroside, vitamin C, natural passion fruit flavor, and silica were placed in a three-dimensional motion mixer and mixed at a frequency of 30 Hz for 20 minutes. In the granulation and drying stage, the mixed powder was granulated using a fluidized bed, with a 5% water solution of hydroxypropyl methylcellulose and polyvinylpyrrolidone K30 at a mass ratio of 3:1 being used as the binder, and the amount of binder used being 35% of the total weight of the powder. The granulation inlet air temperature was 88°C, the material bed temperature was maintained at 41°C, the atomization pressure was 0.38 MPa, and the drying was performed until the moisture content of the granules was 3.7%. The dried granules were sieved through a 30-mesh sieve to obtain the solid beverage finished product. Example 2

[0051] In this example, the same as in Example 1 will not be described again, and the differences are as follows: A solid beverage containing astaxanthin and pyrroloquinoline quinone, which is composed of the following raw materials: astaxanthin double-layer microcapsule powder 1.0 part, PQQ ternary compound 0.8 part, inulin 30 parts, isomalt 55 parts, malt dextrin 20 parts, citric acid 1.5 parts, sodium citrate 2.0 parts, mogroside 0.15 part, vitamin C 1.2 part, natural passion fruit flavor 0.3 part, and silica 2.0 part.

[0052] The preparation process of astaxanthin double-layer microcapsule powder includes the following steps. First, the inner layer protection is carried out. Astaxanthin oil and a composite antioxidant are mixed at a mass ratio of 100:1.5 under nitrogen protection at 58°C for 20 minutes at a rotation speed of 5000 rpm, wherein the composite antioxidant is composed of tocopherol and tea polyphenol palmitate at a mass ratio of 1:4. Then, primary emulsification is carried out. The above mixture and a compound wall material are mixed at a mass ratio of 1:4, and then added to purified water at 70°C to form a primary emulsion by high-speed shearing emulsification at a rotation speed of 10000 rpm for 20 minutes, wherein the compound wall material is composed of sodium octenyl succinate starch and gum arabic at a mass ratio of 5:1. Then, the outer layer is crosslinked. 5% of 2.5wt% sodium alginate solution of the initial emulsion volume is added to the initial emulsion, and ultrasonic treatment is carried out at 300W power for 10 minutes. Then, 2% of 3wt% calcium chloride solution of the initial emulsion volume is slowly added dropwise under stirring, and reaction is carried out at 50°C for 60 minutes. Finally, drying is carried out. The emulsion after crosslinking is subjected to spray drying, the inlet air temperature is 155°C, and the outlet air temperature is 80°C, to obtain astaxanthin double-layer microcapsule powder.

[0053] The preparation process of PQQ ternary complex includes the following steps. Pyrroloquinoline quinone disodium salt and L-lysine are dissolved in 0.15M phosphate buffer at a molar ratio of 1:1, and stirred at 35°C for 2 hours. γ-Cyclodextrin is added to the reaction solution at a molar ratio of 1:1 with pyrroloquinoline quinone disodium salt, the temperature is maintained and stirring is continued for 3 hours. The mixture is freeze-dried and pulverized through a 100 mesh sieve to obtain PQQ ternary complex.

[0054] The preparation method of the solid beverage includes the following steps: In the pretreatment stage, the PQQ ternary complex and 20% of the first part of silica by weight of the total silica are placed in a high-speed shearing mixer and mixed at a rotation speed of 3000 rpm for 5 minutes to obtain a PQQ premix. The astaxanthin double-layer microcapsule powder and 15% of the first part of malt dextrin by weight of the total malt dextrin are placed in a V-type mixer and mixed at a rotation speed of 25 rpm for 10 minutes to obtain an astaxanthin premix.

[0055] In the equal amount incremental mixing stage, the PQQ premix is mixed with an equal amount of inulin, and then the remaining amount of inulin is added in increments for incremental dilution mixing, with the mass of inulin added each time being 1 times the mass of the current mixture, until all the inulin is added and mixed evenly, to obtain a basic mixture. The astaxanthin premix is mixed with an equal amount of the basic mixture, and then the remaining amount of the basic mixture is added in increments for incremental dilution mixing, with the mass of the basic mixture added each time being 2 times the mass of the current mixture, until all the basic mixture is added and mixed evenly, to obtain an active uniform mixture.

[0056] The final mixing stage, the active uniform mixture and all the remaining isomalt, maltodextrin, citric acid, sodium citrate, mogroside, vitamin C, natural passion fruit flavor and silicon dioxide are put into a three-dimensional motion mixer, mixed for 30 minutes at a frequency of 20 Hz. The granulation and drying stage, the mixed powder is granulated by fluidized bed granulation, the binder is a 5% water solution of hydroxypropyl methyl cellulose and polyvinyl pyrrolidone K30 in a mass ratio of 3:1, the amount is 25% of the total weight of the powder, the inlet air temperature of the granulator is 92℃, the material bed temperature is maintained at 39℃, the atomization pressure is 0.42 MPa, and the dried granules are dried to a moisture content of 3.3%, the dried granules are sieved to 30 mesh to obtain the solid beverage finished product. Example 3

[0057] In this embodiment, the same as in Example 1 will not be repeated, and the differences are as follows: A solid beverage compounded with astaxanthin and pyrroloquinoline quinone, the raw material composition is as follows: astaxanthin double-layer microcapsule powder 1.5 parts, PQQ ternary compound 0.4 parts, inulin 25 parts, isomalt 62 parts, maltodextrin 10 parts, citric acid 2.0 parts, sodium citrate 1.5 parts, mogroside 0.2 parts, vitamin C 1.0 parts, natural passion fruit flavor 0.5 parts, and silicon dioxide 1.5 parts.

[0058] The preparation process of astaxanthin double-layer microcapsule powder includes the following steps. First, the inner layer protection is carried out, astaxanthin oil and composite antioxidant are mixed at a mass ratio of 100:2.0 under nitrogen protection at 55℃ for 15 minutes at a speed of 6500 rpm, wherein the composite antioxidant is composed of tocopherol and tea polyphenol palmitate at a mass ratio of 1:3. Then, the primary emulsification is carried out, the above mixture and the compounded wall material are mixed at a mass ratio of 1:5, added to purified water at 65℃, and emulsified at a high speed of 12500 rpm for 15 minutes to form a primary emulsion, wherein the compounded wall material is composed of sodium starch octenyl succinate and gum arabic at a mass ratio of 4:1. Then, the outer layer crosslinking is carried out, 7.5% of 2.0wt% sodium alginate solution is added to the primary emulsion, ultrasonic treatment is carried out at a power of 400W for 7.5 minutes, then 3% of 2.5wt% calcium chloride solution is slowly added dropwise under stirring, and the reaction is carried out at 55℃ for 45 minutes. Finally, the crosslinked emulsion is dried by spray drying, the inlet air temperature is 160℃, and the outlet air temperature is 75℃, to obtain astaxanthin double-layer microcapsule powder.

[0059] The preparation process of PQQ ternary complex includes the following steps. Dissolve pyrroloquinoline quinone disodium salt and L-lysine in a 0.10M phosphate buffer at a molar ratio of 1:1.25, stir the reaction at 40°C for 1.5 hours. Add γ-cyclodextrin to the reaction solution at a molar ratio of 1:1.5 with pyrroloquinoline quinone disodium salt, maintain the temperature and continue stirring for 2.5 hours. Freeze-dry the mixture, crush it through a 100-mesh sieve, and obtain PQQ ternary complex.

[0060] The preparation method of the solid beverage includes the following steps: In the pretreatment stage, the PQQ ternary complex and the first part of silica, accounting for 25% of the total weight of silica, are placed in a high-speed shearing mixer and mixed at a speed of 2500 rpm for 7.5 minutes to obtain a PQQ premix. The astaxanthin double-layer microcapsule powder and the first part of malt dextrin, accounting for 20% of the total weight of malt dextrin, are placed in a V-type mixer and mixed at a speed of 20 rpm for 12.5 minutes to obtain an astaxanthin premix.

[0061] In the equal incremental mixing stage, the PQQ premix is uniformly mixed with an equal amount of inulin, and then the remaining amount of inulin is added in increments for dilution and mixing, with each addition of inulin being 1.5 times the mass of the current mixture until all the inulin is added and uniformly mixed to obtain a base mixture. The astaxanthin premix is uniformly mixed with an equal amount of the base mixture, and then the remaining amount of the base mixture is added in increments for dilution and mixing, with each addition of the base mixture being 1.5 times the mass of the current mixture until all the base mixture is added and uniformly mixed to obtain an active uniform mixture.

[0062] In the final mixing stage, the active uniform mixture is placed in a three-dimensional motion mixer with all the remaining isomalt, malt dextrin, citric acid, sodium citrate, mogroside, vitamin C, natural passion fruit flavor, and silica, and mixed at a frequency of 25 Hz for 25 minutes. In the granulation and drying stage, the mixed powder is granulated using a fluidized bed, with a 5% water solution of hydroxypropyl methylcellulose and polyvinylpyrrolidone K30 at a mass ratio of 3:1 as the binder, and the amount of binder is 30% of the total weight of the powder. The granulation inlet air temperature is 90°C, the material bed temperature is maintained at 40°C, the atomization pressure is 0.40 MPa, and the dried granules are dried to a moisture content of 3.5%. The dried granules are sieved through a 30-mesh sieve to obtain the finished solid beverage.

[0063] Comparative Example 1 In this comparative example, the same as in Example 1 is not repeated, and the differences are as follows: The preparation process of astaxanthin double-layer microcapsule powder is omitted, and ordinary microencapsulated astaxanthin powder is used directly. The equal incremental mixing process is not used, and all the raw materials are added at once into the three-dimensional motion mixer for mixing.

[0064] Comparative Example 2 In this comparative example, the same as Example 2 is not described again, and the differences are described as follows: The preparation process of PQQ ternary complex was omitted, and pyrroloquinoline quinone disodium salt raw material was directly used, and fluidized bed granulation process was not adopted, and powder form was directly filled.

[0065] Comparative Example 3 In this comparative example, the same as Example 3 is not described again, and the differences are described as follows: The complex antioxidant was not used in the preparation of astaxanthin double-layer microcapsule powder, and the sodium alginate calcium chloride ion cross-linking technology was not used in the cross-linking process of the outer layer.

[0066] Comparative Example 4 In this comparative example, the same as Example 1 is not described again, and the differences are described as follows: L-lysine and γ-cyclodextrin were not used in the preparation of PQQ ternary complex, and pyrroloquinoline quinone disodium salt raw material was directly used.

[0067] Comparative Example 5 In this comparative example, the same as Example 1 is not described again, and the differences are described as follows: The multi-step carrier adsorption and equal incremental mixing process was not adopted, and the fluidized bed granulation was not finally adopted, and the powder form was directly filled.

[0068] Performance test results and analysis A series of performance tests were conducted on the solid beverage products prepared in the above three examples and five comparative examples, and the test results are shown in Table 1.

[0069] Table 1 Analysis test results Sample No. Astaxanthin content uniformity PQQ content uniformity Astaxanthin retention rate PQQ retention rate Complete dispersion time Caking or floating phenomenon Example 1 2.1% 1.8% 92.5% 95.2% 15 seconds None Example 2 2.3% 2.0% 91.8% 94.7% 16 seconds None Example 3 2.0% 1.9% 92.1% 95.0% 14 seconds None Comparative Example 1 8.7% 7.9% 68.3% 88.5% 45 seconds Obvious Comparative Example 2 4.5% 9.2% 89.2% 72.6% 42 seconds Obvious Comparative Example 3 3.8% 2.2% 75.6% 94.8% 18 seconds Slight Comparative Example 4 2.4% 6.5% 91.9% 79.4% 17 seconds None Comparative Example 5 9.2% 8.7% 90.5% 93.2% More than 60 seconds Severe From the astaxanthin content uniformity test results, it can be seen that the three example products show excellent mixing uniformity, and the relative standard deviation of astaxanthin and pyrroloquinoline quinone disodium salt content is controlled within 2.3%. This result fully proves the effectiveness of the multi-step carrier adsorption and equal incremental mixing process.

[0070] From the test data of Comparative Example 5, it can be found that when this key process is omitted, the content uniformity decreases significantly, and the relative standard deviation exceeds 9%, which shows that this process can indeed effectively solve the mixing unevenness problem caused by the difference in material properties by gradually adjusting the physical properties of active ingredients and adopting the mathematical dilution principle. Although Comparative Example 1 adopts part of the mixing process, the light weight characteristics of astaxanthin still affect the overall mixing effect, and the content uniformity only reaches 8.7%.

[0071] In terms of active ingredient retention rate, the retention rates of astaxanthin and pyrroloquinoline quinone disodium salt in the example products were both maintained above 90% after the accelerated test, indicating that the double protection strategy adopted by the present application is indeed effective. In Comparative Example 1, the astaxanthin retention rate was greatly reduced to 68.3% due to the use of ordinary microencapsulated astaxanthin, fully demonstrating the synergistic protection effect of the inner layer of composite antioxidants and the outer layer of ionically crosslinked wall materials in the astaxanthin double-layer microcapsule structure. In Comparative Example 2, pyrroloquinoline quinone disodium salt was used directly, and its retention rate decreased to 72.6%, which confirmed the importance of the molecular complexation of L-lysine and the inclusion of γ-cyclodextrin in the PQQ ternary complex structure for maintaining the stability of the active ingredient. In Comparative Example 3, the composite antioxidants and ionically crosslinked technology were omitted, and the astaxanthin retention rate decreased to 75.6%, indicating that the double-layer protection structure requires the synergistic effect of the inner and outer layers to achieve the best results. In Comparative Example 4, although the astaxanthin retention rate was good, the pyrroloquinoline quinone disodium salt retention rate was only 79.4%, which further demonstrated the necessity of constructing a PQQ ternary complex.

[0072] In terms of reconstitution test, the example products showed excellent instant properties, with complete dispersion time within 16 seconds, and no caking or floating phenomenon. This result verifies the importance of the fluidized bed granulation technology, which significantly improves the hydrophilicity and dispersibility of the product by forming a porous particle structure. In Comparative Examples 2 and 5, the complete dispersion time exceeded 40 seconds and obvious caking phenomenon occurred due to the lack of fluidized bed granulation process, which directly proves the key role of the porous particle structure formed during the fluidized bed granulation process in improving the reconstitution. Although Comparative Example 1 has a longer reconstitution time, the actual application value has been greatly reduced due to the severe degradation of the active ingredient.

[0073] From the comprehensive test results, it can be seen that the present application successfully solves the technical problems of astaxanthin and pyrroloquinoline quinone compound solid beverage in content uniformity, chemical stability and reconstitution. The test data of all examples show that the three example products are significantly better than the comparative products in key performance indicators, which fully proves the effectiveness and advancement of the technical scheme of the present application. Especially through the comparative analysis of the five comparative examples, the important role and value of each technical feature in the overall scheme are more clearly demonstrated.

[0074] The present application integrates the innovative astaxanthin double-layer microencapsulation technology, PQQ ternary complex construction, multi-step carrier adsorption and equal incremental mixing process, and fluidized bed granulation technology, to synergistically solve the three key technical problems of content uniformity, chemical stability and reconstitution of the compound solid beverage, and to comprehensively improve the overall quality of the product.

[0075] The above is the preferred embodiment of the present application, it should be noted that for those skilled in the art, without departing from the principles described in the present application, can also make several improvements and refinements, these improvements and refinements should also be considered as the scope of protection of the present application.

Claims

1. A solid beverage of astaxanthin and pyrroloquinoline quinone in combination, characterized in that, The solid beverage is prepared from raw materials including the following weight parts: astaxanthin double-layer microcapsule powder 1.0-2.0 parts, PQQ ternary compound 0.4-0.8 parts, inulin 20-30 parts, isomalt 55-70 parts, malt dextrin 10-20 parts, citric acid 1.5-2.5 parts, sodium citrate 1.0-2.0 parts, mogroside 0.15-0.25 parts, vitamin C 0.8-1.2 parts, natural passion fruit essence 0.3-0.7 parts, and silicon dioxide 1.0-2.0 parts.

2. The astaxanthin and pyrroloquinoline quinone compounded solid beverage according to claim 1, characterized in that, The astaxanthin double-layer microcapsule powder is prepared by a method comprising the following steps: a. Inner layer protection: astaxanthin oil is mixed with a composite antioxidant at a mass ratio of 100:1.5-2.5 under nitrogen protection at 52-58 ℃ for 10-20 minutes at a rotation speed of 5000-8000 rpm; b. Primary emulsification: the mixture obtained in step a is mixed with a compound wall material at a mass ratio of 1:4-1:6, and is added to purified water at 60-70 ℃, and is emulsified at a high speed under a rotation speed of 10000-15000 rpm for 10-20 minutes to form a primary emulsion; c. Outer layer crosslinking: sodium alginate solution is added to the primary emulsion obtained in step b, and is treated by ultrasonic, and then calcium chloride solution is added dropwise, and is reacted at 50-60 ℃ for 30-60 minutes; d. Drying: the emulsion obtained in step c after crosslinking is subjected to spray drying, and the obtained astaxanthin double-layer microcapsule powder is obtained.

3. The astaxanthin and pyrroloquinoline quinone compounded solid beverage according to claim 2, characterized in that, In step a, the composite antioxidant is composed of tocopherol and tea polyphenol palmitate at a mass ratio of 1:2-4; In step b, the compound wall material is composed of sodium octenyl succinate starch and gum arabic at a mass ratio of 3:1-5:1; In step d, the inlet air temperature of the spray drying is 155-165 ℃, and the outlet air temperature is 70-80 ℃.

4. The astaxanthin and pyrroloquinoline quinone compounded solid beverage according to claim 2, characterized in that, The specific steps of step c are as follows: 5%-10% of 1.5-2.5wt% sodium alginate solution is added to the primary emulsion obtained in step b, and is treated by ultrasonic at a power of 300W-500W for 5-10 minutes, and then 2%-4% of 2-3wt% calcium chloride solution is slowly added dropwise under stirring, and is reacted at 50-60 ℃ for 30-60 minutes.

5. The astaxanthin and pyrroloquinoline quinone compounded solid beverage according to claim 1, characterized in that, The PQQ ternary compound is prepared by a method comprising the following steps: i. Pyrroloquinoline quinone disodium salt and L-lysine are dissolved in 0.05 M-0.15 M phosphate buffer at a molar ratio of 1:1-1.5, and are stirred and reacted at 35-45 ℃ for 1-2 hours; ii. 1:1-2 of γ-cyclodextrin is added to the reaction solution obtained in step i in terms of molar ratio of pyrroloquinoline quinone disodium salt, and the temperature is maintained and stirring is continued for 2-3 hours; iii. The mixture obtained in step ii is freeze-dried, and is crushed through a 100 mesh sieve, and the obtained PQQ ternary compound is obtained.

6. A method of preparing a solid beverage of astaxanthin and pyrroloquinoline quinone complex according to any one of claims 1 to 5, characterized in that, The preparation method comprises the following steps: S1. Pretreatment: the PQQ ternary complex and the first part of the silica are placed in a high-speed shearing mixer and mixed at a speed of 2000-3000 rpm for 5-10 minutes to obtain a PQQ premix; the astaxanthin double-layer microcapsule powder and the first part of the malt dextrin are placed in a V-type mixer and mixed at a speed of 15-25 rpm for 10-15 minutes to obtain an astaxanthin premix; S2. Equal incremental mixing: the PQQ premix obtained in step S1 is mixed with the inulin to obtain a basic mixture; the astaxanthin premix obtained in step S1 is uniformly mixed with an equal amount of the basic mixture, and then the remaining amount of the basic mixture is added in increments for dilution and mixing, with the amount of the basic mixture added each time being 1-2 times the mass of the current mixture, until all the basic mixture is added and uniformly mixed, to obtain an active uniform mixture; S3. Final mixing: the active uniform mixture obtained in step S2 is placed in a three-dimensional motion mixer with all the remaining isomalt, malt dextrin, citric acid, sodium citrate, mogroside, vitamin C, natural passion fruit essence, and silica, and mixed at a frequency of 20-30 Hz for 20-30 minutes; S4. Granulation and drying: the powder obtained in step S3 is granulated and dried, and the dried granules are sieved through a 30-mesh sieve to obtain the astaxanthin and pyrroloquinoline quinone compound solid beverage product.

7. The method according to claim 6, wherein the preparation method of astaxanthin and pyrroloquinoline quinone complex solid beverage is characterized by, In step S1, the first part of the silica accounts for 20%-30% of the total weight of the silica, and the first part of the malt dextrin accounts for 15%-25% of the total weight of the malt dextrin.

8. The method according to claim 6, wherein the preparation method of astaxanthin and pyrroloquinoline quinone complex solid beverage is characterized by, In step S2, the basic mixture specifically includes the following steps: the PQQ premix obtained in step S1 is uniformly mixed with an equal amount of inulin, and then the remaining amount of inulin is added in increments for dilution and mixing, with the amount of inulin added each time being 1-2 times the mass of the current mixture, until all the inulin is added and uniformly mixed, and the resulting mixture is the basic mixture.

9. The method according to claim 6, wherein the preparation method of astaxanthin and pyrroloquinoline quinone complex solid beverage is characterized by, In step S4, the specific steps of granulation and drying are as follows: the mixed powder obtained in step S3 is granulated using a fluidized bed, with the granulation inlet air temperature being 88-92°C, the material bed temperature being maintained at 39-41°C, and the atomization pressure being 0.38-0.42 MPa; the granules are dried to a moisture content of 3.3%-3.7%.

10. The method according to claim 9, wherein the preparation method of astaxanthin and pyrroloquinoline quinone complex solid beverage is characterized by, In the fluidized bed granulation, the binder is a 5% water solution of hydroxypropyl methylcellulose and polyvinylpyrrolidone K30 in a mass ratio of 3:1, and the amount of binder used is 25%-35% of the total weight of the powder.