A whole-sesame nutrition high-fiber composite meal replacement powder and a preparation method thereof

Abstract

The application discloses a kind of sand full-nutrient high-fiber composite meal replacement powder and preparation method thereof, it is related to meal replacement powder technical field, the method includes: all powder raw materials are separately screened, and after mixing, obtain base mixed powder;Sand embryo bud oil microcapsule and embedded probiotics are added to base mixed powder, and mixed treatment is carried out using micro-amplitude high-frequency vibration field, and obtain active protection mixed powder;Edible alcohol solution is added by atomization spraying, and loose suitable wet soft material is formed;Wet soft material is made into several wet particles by extruder, and immediately wet particles are carried out instantaneous freezing treatment;Frozen particles are quickly transferred to vacuum freeze-drying machine, and obtain porous instant solid beverage particles;Solid beverage particles are vacuum packaged using aluminum foil composite bag.The method of the application can solve the problems of the functional solid beverage from psammophyte, such as mixing uniformity, active ingredient protection and low instant performance.

Description

Technical Field

[0001] This invention relates to the field of meal replacement powder technology, and in particular to a high-fiber, all-nutritional compound meal replacement powder made from sand rice and its preparation method. Background Technology

[0002] With increasing consumer health awareness and a faster pace of life, functional solid beverages have become one of the fastest-growing categories in the health industry due to their convenience, quick preparation, and rich nutritional content. Among them, functional solid beverages made primarily from desert plant resources (such as sand rice, sea buckthorn, and desert goji berries) have attracted widespread market attention due to their unique regional characteristics and rich nutritional value. Sea buckthorn is rich in vitamin C, flavonoids, and various trace elements, possessing antioxidant and immune-boosting effects; desert goji berries contain abundant goji polysaccharides and carotenoids; and sand rice provides high-quality plant protein and dietary fiber.

[0003] However, in the actual industrialization process, such products face a series of technical challenges, which seriously restrict the improvement of product quality and market promotion. Because plant-based raw materials such as sand rice powder, desert goji berry powder, and sea buckthorn fruit powder contain a high proportion of fructose and dietary fiber, they have strong hygroscopicity and electrostatic adsorption properties, and are prone to clumping and stratification during the mixing process. Stevia glycosides, as a high-intensity sweetener, are added in amounts of only a few ten-thousandths to a few thousandths of the total amount. Using conventional direct mixing processes can easily lead to uneven sweetness distribution, seriously affecting the consistency of product taste. In addition, the sea buckthorn fruit powder in the formula is rich in heat-sensitive vitamin C and unsaturated fatty acids, which are prone to oxidative degradation due to heat during traditional granulation and drying processes. Furthermore, the encapsulated probiotics are highly sensitive to temperature, humidity, and oxygen. Conventional wet granulation and hot air drying processes (with inlet air temperatures typically between 50-80°C) can cause a large number of probiotics to die, with the survival rate decreasing by 2-3 logarithmic orders of magnitude. Meanwhile, in order to improve the dissolution rate and avoid clumping, traditional processes usually use wet granulation to increase the particle size and improve wettability. However, the water added and the mechanical shear force applied during the granulation process will destroy the probiotic encapsulation structure and oil microcapsules, causing the active ingredients to be released prematurely and exposed to an unfavorable environment. If granulation is abandoned and the product is sold directly in powder form, the product is very easy to float and clump when mixed, resulting in a very poor consumer experience.

[0004] Therefore, this invention proposes a whole-nutrition, high-fiber compound meal replacement powder made from sand rice and its preparation method. Summary of the Invention

[0005] This invention provides a whole-nutrition, high-fiber compound meal replacement powder made from sandy plant and its preparation method. Without introducing additional ingredients or damaging heat-sensitive active substances, it solves the technical problems of low mixing uniformity, protection of active ingredients, and low instant solubility in functional solid beverages derived from sandy plants.

[0006] To solve the above-mentioned technical problems, the present invention provides the following technical solution: This invention provides a method for preparing a high-fiber, nutritionally complete meal replacement powder, comprising:

[0007] S1. All powdered raw materials are sieved separately, and then the sand rice powder, desert wolfberry powder, sea buckthorn fruit powder, skimmed whey protein, resistant dextrin, oligofructose, steviol glycosides and microcrystalline cellulose are mixed to obtain the basic mixed powder.

[0008] S2, place the basic mixed powder in a sealed container, add sand rice germ oil microcapsules and encapsulated probiotics, and use a micro-amplitude high-frequency vibration field to mix the powder to obtain the active protective mixed powder.

[0009] S3, using atomized spraying, add a 75%-85% edible alcohol solution to the active protective mixed powder, while stirring simultaneously, to form a loose and suitable moist soft material;

[0010] S4, the wet soft material is made into several wet granules by an extruder, and the wet granules are immediately subjected to instantaneous freezing treatment, so that the moisture inside the granules quickly forms fine ice crystals and a hardened shell layer forms on the surface of the granules.

[0011] S5, the frozen granules are quickly transferred to a vacuum freeze dryer and freeze-dried by programmed temperature rise until the moisture content of the material is 5%, thus obtaining porous instant solid beverage granules. S6 uses aluminum foil composite bags to package solid beverage granules, and then fills the bags with nitrogen for vacuum packaging.

[0012] The beneficial effects of the technical solution provided by this invention include at least the following: The method of this invention uses a micro-amplitude high-frequency vibration field with a specific frequency and amplitude to cause the original skim whey protein in the formula to undergo local unfolding of its molecular structure, exposing internal hydrophobic groups and hydrogen bond sites. At the same time, the micro-heat energy generated by vibration and friction promotes the glass transition of oligofructose, enhancing its interaction with proteins.

[0013] This invention utilizes the synergistic effect of instantaneous freezing and programmed temperature rise vacuum freeze-drying to construct a particle morphology with a porous and rapidly dissolving structure. After granulation, the wet particles are immediately sent to an instantaneous freezing device for rapid freezing, causing the internal water of the particles to form uniform micro-ice crystals in situ. At the same time, a hardened shell layer forms on the particle surface, enabling water molecules to rapidly penetrate through the porous network and internal micropore channels via capillary action when the particles are subsequently immersed in water at 25-40°C. The particles can completely disintegrate and disperse uniformly within 5 seconds, forming a uniform suspension without stirring. This solves the problems of floating, clumping, and repeated stirring required when preparing traditional solid beverages.

[0014] This invention addresses the extremely low addition of steviol glycosides by employing a synergistic strategy of incremental dilution with a microcrystalline cellulose carrier. Through two gradient dilutions, the coefficient of variation of trace components is controlled to within 5%. Simultaneously, viscous raw materials such as sea buckthorn fruit powder undergo low-temperature freezing pretreatment before sieving, effectively reducing their surface stickiness and electrostatic adsorption, thus avoiding clumping and stratification during bulk material mixing. Attached Figure Description

[0015] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0016] Figure 1 This is a flowchart of the preparation method of the whole-nutrition high-fiber compound meal replacement powder provided in the embodiments of the present invention. Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of the present invention clearer, the embodiments of the present invention will be described in further detail below with reference to the accompanying drawings.

[0018] Example A high-fiber, all-nutritional compound meal replacement powder containing sand rice includes the following ingredients: 60-70g sand rice powder, 5-8g desert goji berry powder, 3-5g sea buckthorn fruit powder, 8-12g skimmed whey protein, 4-6g resistant dextrin, 2-3g fructooligosaccharides, 0.5-1g encapsulated probiotics, 1-2g sand rice germ oil microcapsules, 1-2g microcrystalline cellulose, and 0.05-0.1g steviol glycosides.

[0019] A method for preparing a high-fiber, all-nutritional compound meal replacement powder made from sand rice.

[0020] Please refer to Figure 1 This is a flowchart illustrating the preparation method of the high-fiber, whole-nutrient compound meal replacement powder provided in this embodiment of the invention.

[0021] S1. All powdered raw materials are sieved separately, and then the sand rice powder, desert wolfberry powder, sea buckthorn fruit powder, skimmed whey protein, resistant dextrin, oligofructose, steviol glycosides and microcrystalline cellulose are mixed to obtain the basic mixed powder. S101, the sand rice flour, desert wolfberry powder, sea buckthorn fruit powder, skimmed whey protein, resistant dextrin, oligofructose, steviol glycosides, and microcrystalline cellulose are sieved through an 80-mesh vibrating screen to remove lumps and unify the particle size distribution. S102, put the sieved steviol glycosides and an equal mass of microcrystalline cellulose into a mixer and mix for 5-10 minutes to complete the first dilution. Then add the remaining microcrystalline cellulose and continue mixing for 5-10 minutes to complete the second dilution to obtain the trace component premix. It should be noted that the trace component premixing adopts the equal incremental dilution method to ensure that the coefficient of variation of steviol glycosides in the basic mixed powder is 5%.

[0022] S103, add sieved fructooligosaccharides, resistant dextrin, skimmed whey protein, sea buckthorn fruit powder, desert goji berry powder, and sand rice powder to the trace component premix in sequence and mix to obtain basic mixed powder.

[0023] It should be noted that the mixing frequency of the mixer is set to 20-30Hz and the mixing time is 20-30 minutes.

[0024] Sea buckthorn fruit powder needs to be frozen at -20℃ to -18℃ for 2-4 hours before sieving.

[0025] It should be noted that because sea buckthorn fruit powder has a high sugar content, it is easy to stick to the sieve or generate static electricity when sieving. Therefore, freezing at low temperature before sieving can harden its surface, reduce its stickiness, significantly improve sieving efficiency and reduce losses.

[0026] S2, place the basic mixed powder in a sealed container, add sand rice germ oil microcapsules and encapsulated probiotics, and use a micro-amplitude high-frequency vibration field to mix the powder to obtain the active protective mixed powder. S201. Put the basic mixed powder into a sealed mixing container, and take out the refrigerated sand rice germ oil microcapsules and encapsulated probiotics from the 0-4℃ environment. Let them stand for 15-30 minutes to warm up until there is no condensation on the surface, and then evenly sprinkle them on the surface of the basic mixed powder. It should be noted that the relative humidity of the operating environment should be controlled below 30%, the temperature should be controlled between 20-25℃, and a sealed mixing container equipped with a high-frequency vibration generator should be selected.

[0027] S202, a high-frequency vibration generator is used to vibrate a sealed mixing container, with the vibration frequency set to 80-180Hz and the amplitude to 0.5-2mm. After the treatment, an active protective mixed powder is obtained.

[0028] It should be noted that the high-frequency vibration generator can be an exciter, and the vibration mixing treatment should be carried out under a constant temperature of 20-25℃ for 8-20 minutes.

[0029] During this process, vibrational energy causes the skimmed whey protein in the base mixture to undergo localized molecular unfolding, exposing internal hydrophobic groups and hydrogen bond sites. The micro-heat energy generated by vibrational friction causes the fructooligosaccharides to undergo a glass transition, enhancing their interaction with the protein. Furthermore, the unfolded whey protein molecules adsorb onto the surface of the gluten germ oil microcapsules through hydrophobic interactions and crosslink with the fructooligosaccharides through hydrogen bonds, forming a continuous and dense protective film with a thickness of 0.1-1 μm in situ on the surface of the microcapsules. At the same time, the surface of the encapsulated probiotic particles is also covered by the protective film, achieving in-situ self-assembly and encapsulation of the active ingredients.

[0030] S3, using atomized spraying, add a 75%-85% edible alcohol solution to the active protective mixed powder, while stirring simultaneously, to form a loose and suitable moist soft material; S301, put the active protective mixed powder into a sealed conditioning container, prepare an edible alcohol aqueous solution with a volume fraction of 75%-85% as a wetting agent, and inject it into a storage tank connected to the atomizing spray device, and cool it to 10-15℃ for later use. The amount of wetting agent added should be 40%-60% of the volume of the conditioning container; S302, start the atomizing spraying device to evenly spray the cooled edible alcohol solution in a mist form onto the surface of the turning powder. The spraying rate is 5%-10% of the total amount of wetting agent added per minute. It should be noted that before atomizing and spraying, the stirring speed should be set to 15-30 rpm by the stirring mechanism to keep the active protective mixed powder in a state of continuous agitation; after spraying, continue stirring at the same speed for 3-5 minutes to ensure that the wetting agent is fully and evenly diffused in the powder.

[0031] The total amount of wetting agent added is 8%-15% of the total mass of the powder.

[0032] It should be noted that the total spraying time should be controlled within 10-20 minutes. After spraying, take 5-10g of material and place it in the palm of your hand. When you gently clench your five fingers together, it should form a complete clump. The clump should disperse into small particles when you gently press it with your fingertips, and there should be no obvious dampness in your palm. This indicates that the wetting endpoint has been reached. If this endpoint has not been reached, add 0.5%-1% of the total powder mass of edible alcohol solution to the spray until this state is achieved.

[0033] S4, the wet soft material is made into several wet granules by an extruder, and the wet granules are immediately subjected to instantaneous freezing treatment, so that the moisture inside the granules quickly forms fine ice crystals and a hardened shell layer forms on the surface of the granules. S401, the wet soft material is fed into the feed hopper of the extrusion granulator through a closed conveying method and started, and the wet soft material is extruded from the holes of the extrusion screen to form cylindrical or spherical wet granules with a diameter of 0.5-2.0mm and a length of 2-8mm. It should be noted that during the process of moist soft materials and closed conveying, the relative humidity of the environment should be controlled below 30% and the temperature should be controlled between 10-18℃ to prevent alcohol evaporation from causing the material to dry and crack or form a skin on the surface.

[0034] The extrusion granulator is set with an extrusion screw speed of 20-50 rpm and an extrusion pressure of 0.5-2.0 MPa.

[0035] S402, the extruded wet granules are fed into the instant freezing device within 30 seconds, so that they are in full contact with the low temperature high speed airflow of -30℃ to -50℃ for instant freezing treatment.

[0036] It should be noted that the instantaneous freezing process takes 3-15 minutes. During this process, the surface of the wet particles freezes first due to direct contact with the low-temperature airflow, forming a hardened shell layer with a thickness of 0.05-0.2 mm. Meanwhile, the water inside the particles freezes in situ under rapid cooling, forming uniform micro-ice crystals with a particle size of 5-50 μm. Because the alcohol and water on the surface of the wet particles freeze rapidly at low temperatures, a dense frozen layer with whey protein and resistant dextrin as its framework is formed. The formation of the internal micro-ice crystals is due to the rapid cooling that freezes the water in situ, preventing ice crystal migration and growth.

[0037] S5, the frozen granules are quickly transferred to a vacuum freeze dryer and freeze-dried by programmed temperature rise until the moisture content of the material is 5%, thus obtaining porous instant solid beverage granules. S501, the frozen particles after instantaneous freezing treatment are quickly and evenly spread on the drying tray of the vacuum freeze dryer, with a thickness of 1-3cm; It should be noted that the frozen granules must be kept at an ambient temperature of 10℃ and a relative humidity of 30% during the spreading process. If the center temperature of the frozen granules rises to -18℃ during the spreading process, the vacuum freeze dryer should be turned on and the shelf temperature set to -35℃ to -40℃. Keep it at normal pressure for 1-2 hours to allow the center temperature of the granules to drop back to below -20℃.

[0038] S502, start the vacuum dryer, make the vacuum degree in the drying chamber reach 10-30Pa, and set the shelf temperature to -20℃ to -15℃, and maintain this temperature and vacuum condition for 6-10 hours; It should be noted that during this stage, about 90%-95% of the free water inside the particles is removed in the form of ice crystal sublimation. After the ice crystals inside the particles sublimate, they leave microporous channels corresponding to the size of the ice crystals. Meanwhile, the hardened shell on the surface of the particles forms a porous network structure as water gradually escapes, and the particles as a whole do not collapse or shrink.

[0039] S503 gradually increases the shelf temperature to 20-30℃ at a heating rate of 3-8℃ / hour, and maintains the temperature for 1-2 hours after each 5℃ increase. It should be noted that when the shelf temperature reaches 20-30℃, it should be maintained at this temperature for 2-4 hours to further remove the residual bound water in the particles. S504 involves sieving the freeze-dried granules after vacuum drying through a 10-30 mesh vibrating screen to remove fine powder and agglomerated particles, resulting in porous instant beverage granules with uniform particle size.

[0040] During the heating process, the freeze-drying endpoint is determined by online monitoring. Specifically, the freeze-drying endpoint is reached when the temperature difference between the material and the shelf is 2°C and remains unchanged for more than 30 minutes, and the moisture content of the material is 5%.

[0041] It should be noted that after reaching the freeze-drying endpoint, sterile dry air or nitrogen is introduced into the drying chamber to atmospheric pressure, and the freeze-dried particles are unloaded under the conditions of an ambient temperature of 25°C and a relative humidity of 30%.

[0042] S6 uses aluminum foil composite bags to package solid beverage granules and fills the bags with nitrogen for vacuum packaging; S601 uses aluminum foil composite bags made of polyester, aluminum foil and polyethylene as inner packaging containers, and performs ultraviolet sterilization treatment on the aluminum foil composite bags before use. It should be noted that the aluminum foil composite bag must ensure an oxygen permeability of 0.5 cm / (m24h0.1 MPa) and a water vapor permeability of 0.3 g / (m24h).

[0043] S602, porous instant solid beverage granules that have been vacuum freeze-dried and sieved are packaged into aluminum foil composite bags by a filling machine. The filling amount of each bag is controlled according to the preset specifications. After filling, the bag opening is kept open. It should be noted that during the packaging process, the relative humidity must be controlled below 30%, the temperature must be controlled between 20-25℃, and a positive pressure clean environment must be maintained.

[0044] S603, the aluminum foil composite bag is transported to the nitrogen filling and sealing station, and food-grade nitrogen with a purity of 99.9% or higher is continuously filled into the bag at a pressure of 0.2-0.5MPa, so that the original air in the bag is replaced by nitrogen and the residual oxygen content in the bag is 1.0%.

[0045] It should be noted that within 3 seconds after the nitrogen filling is completed, the heat sealing device should be started immediately to heat-seal the opening of the aluminum foil composite bag. The heat sealing temperature is 140-180℃, the heat sealing time is 1-2 seconds, and the heat sealing pressure is 0.3-0.6MPa, forming a continuous and flat sealing edge with a width of 8-12mm. After sealing, the bag is kept under a slight positive pressure.

[0046] Furthermore, it should be noted that the present invention can be provided as a method, apparatus, or computer program product. Therefore, embodiments of the present invention can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Moreover, embodiments of the present invention can take the form of a computer program product implemented on one or more computer-usable storage media containing computer-usable program code.

[0047] The embodiments of the present invention are described with reference to flowchart illustrations and / or block diagrams of methods, terminal devices (systems), and computer program products according to embodiments of the present invention. It should be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, embedded processor, or other programmable data processing terminal device to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing terminal device, generate instructions for implementing the flowchart illustrations. Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0048] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing terminal device to operate in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The functions specified in one or more boxes. These computer program instructions may also be loaded onto a computer or other programmable data processing terminal equipment to cause a series of operational steps to be performed on the computer or other programmable terminal equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable terminal equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0049] It should also be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. The terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or terminal device that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or terminal device. Without further limitations, including a defined element by a statement does not exclude the presence of other identical elements in the process, method, article, or terminal device that includes said element.

[0050] Finally, it should be noted that the above description represents a preferred embodiment of the present invention. It should be pointed out that although preferred embodiments have been described, those skilled in the art, once they understand the basic inventive concept of the present invention, can make various improvements and modifications without departing from the principles described herein. These improvements and modifications should also be considered within the scope of protection of the present invention. Therefore, the appended claims are intended to be interpreted as including both the preferred embodiments and all changes and modifications falling within the scope of the embodiments of the present invention.

Claims

1. A high-fiber, nutritionally complete meal replacement powder made from glutinous rice, characterized in that: The formula includes the following ingredients: 60-70g of sand rice powder, 5-8g of desert goji berry powder, 3-5g of sea buckthorn fruit powder, 8-12g of skimmed whey protein, 4-6g of resistant dextrin, 2-3g of fructooligosaccharides, 0.5-1g of encapsulated probiotics, 1-2g of sand rice germ oil microcapsules, 1-2g of microcrystalline cellulose, and 0.05-0.1g of steviol glycosides.

2. A method for preparing a high-fiber, nutritionally complete meal replacement powder, applied to the formula described in claim 1, characterized in that, include: S1. All powdered raw materials are sieved separately, and then the sand rice powder, desert wolfberry powder, sea buckthorn fruit powder, skimmed whey protein, resistant dextrin, oligofructose, steviol glycosides and microcrystalline cellulose are mixed to obtain the basic mixed powder. S2, place the basic mixed powder in a sealed container, add sand rice germ oil microcapsules and encapsulated probiotics, and use a micro-amplitude high-frequency vibration field to mix the powder to obtain the active protective mixed powder. S3, using atomized spraying, add a 75%-85% edible alcohol solution to the active protective mixed powder, while stirring simultaneously, to form a loose and suitable moist soft material; S4, the wet soft material is made into several wet granules by an extruder, and the wet granules are immediately subjected to instantaneous freezing treatment, so that the moisture inside the granules quickly forms fine ice crystals and a hardened shell layer forms on the surface of the granules. S5, the frozen granules are quickly transferred to a vacuum freeze dryer and freeze-dried by programmed temperature rise until the moisture content of the material is 5%, thus obtaining porous instant solid beverage granules. S6 uses aluminum foil composite bags to package solid beverage granules, and then fills the bags with nitrogen for vacuum packaging.

3. The preparation method of the high-fiber, whole-nutrient compound meal replacement powder of gluten as described in claim 2, characterized in that, S1 involves sieving all powdered raw materials separately, then mixing the sand rice powder, desert goji berry powder, sea buckthorn fruit powder, skimmed whey protein, resistant dextrin, fructooligosaccharides, steviol glycosides, and microcrystalline cellulose to obtain a basic mixed powder, wherein: S101, the sand rice flour, desert wolfberry powder, sea buckthorn fruit powder, skimmed whey protein, resistant dextrin, oligofructose, steviol glycosides, and microcrystalline cellulose are sieved through an 80-mesh vibrating screen to remove lumps and unify the particle size distribution. S102, put the sieved steviol glycosides and an equal mass of microcrystalline cellulose into a mixer and mix for 5-10 minutes to complete the first dilution. Then add the remaining microcrystalline cellulose and continue mixing for 5-10 minutes to complete the second dilution to obtain the trace component premix. S103, add sieved fructooligosaccharides, resistant dextrin, skimmed whey protein, sea buckthorn fruit powder, desert goji berry powder, and sand rice powder to the trace component premix in sequence and mix to obtain basic mixed powder.

4. The preparation method of the whole-nutrition high-fiber compound meal replacement powder of sago as described in claim 3, characterized in that, All the powdered raw materials were sieved, wherein: The sea buckthorn fruit powder needs to be subjected to low-temperature freezing treatment at -20℃ to -18℃ for 2-4 hours before sieving.

5. The preparation method of the high-fiber, complete-nutrient compound meal replacement powder of gluten as described in claim 2, characterized in that, In step S2, the basic mixed powder is placed in a sealed container, and microcapsules of rice germ oil and encapsulated probiotics are added. The mixture is then subjected to a micro-amplitude high-frequency vibration field to obtain an active, protected mixed powder, wherein: S201. Put the basic mixed powder into a sealed mixing container, and take out the refrigerated sand rice germ oil microcapsules and encapsulated probiotics from the 0-4℃ environment. Let them stand for 15-30 minutes to warm up until there is no condensation on the surface, and then evenly sprinkle them on the surface of the basic mixed powder. S202, a high-frequency vibration generator is used to vibrate a sealed mixing container, with the vibration frequency set to 80-180Hz and the amplitude to 0.5-2mm. After the treatment, an active protective mixed powder is obtained.

6. The preparation method of the high-fiber, complete-nutrient compound meal replacement powder of gluten as described in claim 2, characterized in that, S3 involves adding a 75%-85% edible alcohol solution to the active protective mixed powder via atomized spraying, while simultaneously stirring to form a loose and suitable moist soft material, wherein: S301, put the active protective mixed powder into a sealed conditioning container, prepare an edible alcohol aqueous solution with a volume fraction of 75%-85% as a wetting agent, and inject it into a storage tank connected to the atomizing spray device, and cool it to 10-15℃ for later use. The amount of wetting agent added is 40%-60% of the volume of the conditioning container; S302, start the atomizing spraying device to evenly spray the cooled edible alcohol solution in a mist form onto the surface of the turning powder. The spraying rate is 5%-10% of the total amount of wetting agent added per minute. The total amount of wetting agent added is 8%-15% of the total mass of the powder.

7. The preparation method of the high-fiber, complete-nutrient compound meal replacement powder of gluten as described in claim 2, characterized in that, S4 uses an extruder to form several wet granules from the moist soft material, and immediately subjectes the wet granules to instantaneous freezing treatment, causing the internal moisture of the granules to rapidly form fine ice crystals and the surface of the granules to form a hardened shell, wherein: S401, the wet soft material is fed into the feed hopper of the extrusion granulator through a closed conveying method and started, and the wet soft material is extruded from the holes of the extrusion screen to form cylindrical or spherical wet granules with a diameter of 0.5-2.0mm and a length of 2-8mm. S402, the extruded wet granules are fed into the instant freezing device within 30 seconds, so that they are in full contact with the low temperature high speed airflow of -30℃ to -50℃ for instant freezing treatment.

8. The preparation method of the high-fiber, complete-nutrient compound meal replacement powder of gluten as described in claim 2, characterized in that, S5 rapidly transfers the frozen granules to a vacuum freeze dryer for programmed temperature freeze drying until the material moisture content reaches 5%, yielding porous, instant solid beverage granules, wherein: S501, the frozen particles after instantaneous freezing treatment are quickly and evenly spread on the drying tray of the vacuum freeze dryer, with a thickness of 1-3cm; S502, start the vacuum dryer, make the vacuum degree in the drying chamber reach 10-30Pa, and set the shelf temperature to -20℃ to -15℃, and maintain this temperature and vacuum condition for 6-10 hours; S503 gradually increases the shelf temperature to 20-30℃ at a heating rate of 3-8℃ / hour, and maintains the temperature for 1-2 hours after each 5℃ increase. S504 involves sieving the freeze-dried granules after vacuum drying through a 10-30 mesh vibrating screen to remove fine powder and agglomerated particles, resulting in porous instant beverage granules with uniform particle size.

9. The preparation method of the whole-nutrition high-fiber compound meal replacement powder of sago as described in claim 8, characterized in that, The shelf temperature is gradually increased to 20-30℃ at a rate of 3-8℃ / hour, and then held constant for 1-2 hours after each 5℃ increase, wherein: The freeze-drying endpoint is determined by online monitoring during the heating process. Specifically, the freeze-drying endpoint is reached when the temperature difference between the material and the shelf is 2°C and remains unchanged for more than 30 minutes, and the moisture content of the material is 5%.

10. The preparation method of the whole-nutrition high-fiber compound meal replacement powder of sago as described in claim 2, characterized in that, The S6 uses aluminum foil composite bags to package solid beverage granules, and then fills the bags with nitrogen for vacuum packaging, wherein: S601 uses aluminum foil composite bags made of polyester, aluminum foil and polyethylene as inner packaging containers, and performs ultraviolet sterilization treatment on the aluminum foil composite bags before use. S602, porous instant solid beverage granules that have been vacuum freeze-dried and sieved are packaged into aluminum foil composite bags by a filling machine. The filling amount of each bag is controlled according to the preset specifications. After filling, the bag opening is kept open. S603, the aluminum foil composite bag is transported to the nitrogen filling and sealing station, and food-grade nitrogen with a purity of 99.9% or higher is continuously filled into the bag at a pressure of 0.2-0.5MPa, so that the original air in the bag is replaced by nitrogen and the residual oxygen content in the bag is 1.0%.

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