Berry composite powder and method for preparing the berry composite powder by enzymatic hydrolysis

Abstract

The invention relates to a berry composite powder and a method for preparing the berry composite powder by enzymatic hydrolysis, and belongs to the technical field of agricultural product processing. The berry composite powder comprises 10 to 30 parts of cooked powder, 10 parts of berries, and 2 parts of fermented glutinous rice. The preparation process is very simple, without excessive deep processing, without adding any food additives including preservatives, and retains the natural color, aroma and taste characteristics of berries, and retains the natural nutritional and health care components of berries. Rhizopus is added in the process of making fermented glutinous rice, and various composite enzymes are produced during the fermentation process; at the same time, the rich nutrients in the fermented glutinous rice provide energy supply for the reproduction of Lactobacillus rhamnosus and Lactobacillus acidophilus; therefore, under the joint action of Rhizopus, Lactobacillus rhamnosus and Lactobacillus acidophilus dominated by the composite enzyme, the viscosity in the berry juice is hydrolyzed and the water holding capacity of the berry juice is dissolved, so that the entire berry drying operation process from berry stirring and crushing to drying the finished product does not exceed 2 hours, while the existing berry drying technology requires 3 to 40 days to obtain the dry product.

Description

Technical Field

[0001] The invention relates to a berry composite powder and a method for preparing the berry composite powder by enzymolysis, belonging to the technical field of agricultural product processing. Background Art

[0002] Berries are a general term for soft and juicy fleshy fruits, such as blueberries, strawberries, grapes, mulberries, raspberries, sea buckthorn, wolfberries, cherries, etc. are the most common berries. Berries have outstanding nutritional and health functions, which can prevent brain nerve aging, hypertension, hyperlipidemia, enhance heart function, improve eyesight and prevent cancer. The Food and Agriculture Organization of the United Nations has positioned berries as health-care fruits and praised them as "third-generation fruits". The difficulty in preserving and drying berries has restricted the development of the berry industry.

[0003] The berry harvest period is concentrated in July and August every year, when the temperature is between 25 and 35 degrees Celsius, which is the active period for mold reproduction. Since the berries have a thin, tender and juicy skin, their shelf life is very short. For example, mulberries and raspberries can be kept fresh for less than 3 days at room temperature, and even if they are refrigerated, they cannot last more than 10 days unless they are treated with preservatives. Therefore, timely drying must be used to prevent mold. Since berries have high viscosity and strong water retention, they are difficult to dry. Currently, the two conventional drying methods - electric drying and sun drying - require 3 to 40 days to obtain dry products. Both methods have the common characteristics of being time-consuming, high processing costs, complete evaporation of flavor substances, and serious destruction of nutrients.

[0004] Electric energy-assisted drying methods include hot air drying, freeze drying, spray drying, foam drying, and microwave heating. The drying period is at least 3 days, and the flavor substances are completely volatilized, losing the characteristic flavor of the berries. When drying with hot air drying, dehydration is difficult, and the high temperature and oxygen-rich conditions will significantly destroy the active ingredients in the berries; the dry products obtained by freeze-drying berries are of good quality, but it takes a long time, and the energy consumption cost is too high during mass production. Spray drying is the main method for producing powder dry products, but due to the high viscosity of slurry, it is easy to clog the nozzle, and the uniformity of the droplets formed is poor. The foam drying method is suitable for dehydrating materials with high viscosity and high heat-sensitive components. This method generates rich, delicate, and uniform bubbles by introducing gas or adding foaming agents into the slurry material, increasing its surface area exposed to the heat medium, and then using hot air as a heat source to accelerate the volatilization of water. Although it has the advantages of low drying cost and simple equipment, it has the disadvantages of difficulty in transferring heat in the foam, low drying efficiency, and poor moisture uniformity, which restricts the promotion and application of foam drying technology. During microwave heating, energy is directly transferred to the interior of the material to generate volumetric heat, which has the advantages of fast heating speed, high energy utilization rate and convenient operation. Microwaves are used instead of hot air as the heat medium for foam drying to solve bottleneck problems such as weak heat transfer capacity of hot air medium in the foam and poor drying uniformity. Microwave foam drying technology can make full use of the advanced nature of both microwave drying and foam drying, but there are still problems such as high energy consumption cost and serious volatilization of flavor substances in mass production.

[0005] Sun drying is the most commonly used method for drying berries. It has the advantage of saving electricity and energy costs, but the drying period is long. Some berries can even take up to 40 days to dry. Due to the longer drying time, the flavor substances evaporate completely, and the berries lose their unique flavor. Due to the longer drying time, different degrees of mildew and oxidative browning occur, and toxins caused by mildew are produced; due to long-term contact with air, oxidation and volatilization occur, and the original nutrition, color, and flavor are lost to different degrees. In order to curb mildew and oxidative browning, some use sulfur fumigation, resulting in the presence of sulfur toxins in the product.

[0006] In summary, the existing berry drying methods are difficult to dry and take a long time to dry due to the high pectin content of the berries, which leads to high viscosity and strong water retention. There are defects such as varying degrees of loss of the original nutrition, color, and flavor of the berries, as well as varying degrees of deterioration defects such as mold and oxidative browning. Summary of the invention

[0007] In order to solve the above defects and shortcomings in the prior art, the present invention provides a berry composite powder and a method for preparing the berry composite powder by enzymatic hydrolysis.

[0008] In order to solve the above technical problems, the present invention provides a berry composite powder, comprising 10-30 parts of cooked powder, 10 parts of berries, and 2 parts of fermented glutinous rice. For example, blueberries, strawberries, grapes, mulberries, raspberries, sea buckthorn, wolfberries, cherries, etc. are the most common berries.

[0009] The production process of the cooked flour is as follows: the coarse ingredients are fried and then ground into flour, and the cooked flour is obtained by passing through a 90-mesh sieve; the coarse ingredients are corn, broad beans, coix seeds or early rice.

[0010] The production process of the fermented glutinous rice is as follows: glutinous rice or wheat is cooked and cooled to 25°C-40°C, rhizopus, Lactobacillus rhamnosus and Lactobacillus acidophilus are added, and fermented for 2-5 days to produce sweet juice, which is the fermented glutinous rice.

[0011] Furthermore, the mass ratio of glutinous rice or wheat to Rhizopus is 1 jin:2g; the mass ratio of glutinous rice or wheat to Lactobacillus rhamnosus and Lactobacillus acidophilus is 1 jin:0.25g.

[0012] The present invention also provides a method for preparing berry composite powder by enzymatic hydrolysis, comprising the following steps:

[0013] S1 Ingredients: 10-30 portions of coarse ingredients, 10 portions of berries, 2 portions of glutinous rice or wheat;

[0014] Preparation of S2 cooked flour: fry the coarse ingredients and grind them into flour, pass through a 90-mesh sieve to obtain cooked flour, and set aside;

[0015] S3 Preparation of fermented glutinous rice: Cook glutinous rice or wheat and cool to 25-40°C, add root mold, Lactobacillus rhamnosus and Lactobacillus acidophilus, ferment for 2-5 days, and produce sweet juice, which is fermented glutinous rice, and set aside; S4 Wash the berries, dry the water on the fruit surface, pour into a blender and crush;

[0016] S5: adding the fermented glutinous rice prepared in S3 into a blender and mixing with the crushed berries, and when the mixture becomes a paste-like fermented glutinous rice berry mixture, steam is introduced to raise the temperature of the mixture to 35-40° C., and the stirring is continued for 0.5-2 hours;

[0017] S6: pouring the cooked powder prepared in step S2 into the mixture in step S5 to obtain loose wet berry composite powder;

[0018] S7 gradually sends the wet berry composite powder into a hot air spray dryer for dehydration and drying, the hot air temperature is 45-50° C., and the dry berry composite powder is obtained. The peel or seeds are sieved through a 20-mesh sieve, and the powder is packaged and sealed.

[0019] Furthermore, the mass ratio of glutinous rice or wheat to Rhizopus is 1 jin:2g; the mass ratio of glutinous rice or wheat to Lactobacillus rhamnosus and Lactobacillus acidophilus is 1 jin:0.25g.

[0020] Furthermore, the coarse food material is corn, broad bean, coix seed or early rice.

[0021] The present invention also provides an application of a berry composite powder in the preparation of an instant granule. The berry composite powder of the present invention has the advantage of being a pure natural green food, and the processing flow is very simple, without excessive deep processing, without adding any food additives including preservatives, and retains the natural color, aroma and taste characteristics of berries, and retains the natural nutritional and health care ingredients of berries. Preferably, the berry composite powder can be made into an instant granule, which meets the public's ideal standard for a convenient, fast, healthy and delicious breakfast, can meet the public's demand for a nutritious breakfast, and meet the public's demand for pure natural green nutritional products; it can also be used as a dietary nutritional supplement to meet the public's demand for balanced daily dietary nutrition, and its diversified nutritional ingredients optimize the single ingredient defect of dietary nutritional supplements in the current market. Its characteristics of being complete in color, aroma and taste, rich in nutrition, inexpensive and good in quality, convenient and ready-to-eat, and the rigid demand for daily nutritious breakfast and balanced dietary nutrition have laid the foundation for the product to be sold well.

[0022] The beneficial technical effects achieved by the present invention are as follows: the present application provides a berry composite powder and a method for preparing the berry composite powder by enzymatic hydrolysis. The first step of the method is to overcome the difficulty of drying berries due to high viscosity and strong water holding capacity by enzyme degradation, so as to achieve the purpose of rapid drying: in the process of making fermented glutinous rice, root mold is added, and various complex enzymes are produced during the fermentation process; at the same time, the rich nutrients in the fermented glutinous rice provide energy supply for the reproduction of Lactobacillus rhamnosus and Lactobacillus acidophilus; therefore, under the joint action of root mold, Lactobacillus rhamnosus and Lactobacillus acidophilus dominated by the complex enzyme, the viscosity in the berry juice is hydrolyzed and the water holding capacity of the berry juice is resolved. The second step is to use the absorption and dispersion of the berry juice by the cooked powder to accelerate the drying speed: the rough texture food has a strong absorption capacity for the juice, and the fat and starch of the rough texture food are degraded by physiological and biochemical reactions during the germination process, and then the food is fried and dehydrated, and the cooked powder is made by frying to increase the absorption surface of the juice, further enhancing the absorption capacity of the juice. The berry composite powder made by mixing cooked powder and berries is in a loose state with strong permeability, which is convenient for water volatilization and spray drying, and is quickly dried under the action of a spray hot air dryer, provided that the humidity does not exceed 60%.

[0023] The present invention can complete the entire berry drying process in just 2 hours through a combination of two-step methods. Experiments have shown that the entire berry drying operation process from berry stirring and crushing to obtaining a dried finished product with a moisture content of less than 8% does not exceed 2 hours, while the existing berry drying technology requires 3 to 40 days to obtain a dry product.

[0024] The berry composite powder prepared by the present application retains the unique flavor and nutrition of berries: the drying operation process of the present invention does not exceed 2 hours, effectively avoiding oxidation, volatilization, and mildew caused by long drying time, retaining the unique flavor and nutrition of berries, especially retaining the unique characteristic aroma of different berries. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a product picture of the berry composite powder prepared in Example 1 of the present invention;

[0026] Figure 2-1 to Figure 2-2 The raw corn test report of the present invention;

[0027] Figure 3-1 to Figure 3-3 This is the test report of the corn and seabuckthorn composite powder of the present invention;

[0028] Figure 4-1 to Figure 4-3 This is the test report of the broad bean and sea buckthorn composite powder of the present invention;

[0029] Figure 5 This is a product picture of the enzymatically hydrolyzed seabuckthorn juice of the present invention. DETAILED DESCRIPTION

[0030] The present invention will be further described below in conjunction with specific examples. The following examples are only used to more clearly illustrate the technical solutions of the present invention, and are not intended to limit the scope of protection of the present invention.

[0031] The present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0032] Example 1 Preparation process of a berry composite powder:

[0033] S1 Materials: 20 catties of germinated and sun-dried corn, 10 catties of fresh sea buckthorn fruit, and 2 catties of glutinous rice or wheat;

[0034] Preparation of S2 cooked flour: fry the corn and grind it into flour, pass it through a 90-mesh sieve to obtain cooked flour, and set aside;

[0035] S3 Preparation of fermented glutinous rice: 2 catties of glutinous rice or wheat is cooked and cooled to 30°C, 4 g of Rhizopus is added and gently flattened, 0.5 g of Lactobacillus rhamnosus and 0.5 g of Lactobacillus acidophilus are sprinkled on the surface, and fermented for 2-5 days to produce sweet juice, which is fermented glutinous rice, and set aside;

[0036] S4 After washing the fresh sea buckthorn fruit and drying the fruit surface, pour it into a blender and crush it for 12 minutes;

[0037] S5: adding the fermented glutinous rice prepared in S3 into a blender and mixing with the crushed sea buckthorn fruit to form a paste-like mixture of fermented glutinous rice and sea buckthorn fruit, introducing steam to raise the temperature of the mixture to 35-40° C., and continuing to stir for 1 hour, so that the paste-like mixture of fermented glutinous rice and sea buckthorn fruit is hydrolyzed and liquefied; the hydrolyzed sea buckthorn juice is as follows: Figure 5 shown.

[0038] S6: pouring the cooked powder prepared in step S2 into the fermented glutinous rice and sea buckthorn fruit mixture in step S5, stirring for 6 minutes, and obtaining a loose wet corn and sea buckthorn fruit mixture composite powder with a moisture content of no more than 60%;

[0039] S7 gradually sends the corn and seabuckthorn fruit composite powder into a hot air spray dryer for dehydration and drying, the hot air temperature is 45-50° C., and a dry corn and seabuckthorn composite powder is obtained, the moisture content of which does not exceed 7%, and the peel or seeds are sieved through a 20-mesh sieve, and the powder is packaged and sealed.

[0040] Example 2

[0041] A preparation process of berry composite powder: The preparation process is the same as that of Example 1, except that: 10 jin of corn dried after germination, 10 jin of fresh sea buckthorn fruit, and 2 jin of glutinous rice or wheat.

[0042] Example 3

[0043] A preparation process of berry composite powder: The preparation process is the same as that of Example 1, except that: 30 catties of corn dried after germination, 10 catties of fresh sea buckthorn fruit, and 2 catties of glutinous rice or wheat.

[0044] The berry composite powder obtained in Example 1 was selected as a representative product for display. Figure 1 It is used to illustrate the effect of different drying methods on the production of berry composite powder.

[0045] Comparative Example 1: 10 jin of fresh seabuckthorn fruits were washed and dried, and then put into a hot air dryer for drying. The hot air temperature was controlled within the range of 45-50° C., and after 6 days, dry seabuckthorn fruits with a moisture content of 12.9% were obtained.

[0046] Table 1

[0047]

[0048]

[0049] The above table compares the time required to obtain the product and the moisture and nutrient content of different methods. Example 1 is a representative of the technology of the present invention, and Comparative Example 1 is a representative of the prior art.

[0050] Comparative analysis of moisture content: As can be seen from Table 2, the moisture content of the product obtained by the method of Example 1 is 6.8%, and the moisture content of Comparative Example 1 is 12.9%, which is nearly half the difference. A high degree of dryness has a direct impact on shelf life and can effectively extend the shelf life.

[0051] Drying time analysis: Example 1: Crushing of seabuckthorn fruit 0.2The time from crushing the sea buckthorn fruit to obtaining the dried sea buckthorn fruit composite powder product is less than 2 hours. The drying time of comparative example 1 is 6 days. Therefore, the preparation method of the present application can greatly save the drying time.

[0052] Comparative analysis of nutritional content: The raw corn in Table 1 and the corn in Example 1 are taken from the same batch of corn products. We sent the corn and corn seabuckthorn composite powder to Anhui Guoke Testing Technology Co., Ltd. for testing. Figure 2-1 and Figure 2-2 For the test report of raw corn, Figure 3-1 to Figure 3-3 This is the test report of corn and seabuckthorn compound powder. As can be seen from the figure, raw corn does not contain VC, total flavonoids, and lysine. The VC, total flavonoids, and lysine contained in corn and seabuckthorn compound powder are all contained in the seabuckthorn in the corn and seabuckthorn compound powder. According to the mixing ratio of 20 jin of corn and 10 jin of fresh sea buckthorn fruit, and the ratio of fresh sea buckthorn fruit to dried sea buckthorn fruit is 30% after measurement, 3 jin of sea buckthorn dry fruit is obtained after drying 10 jin of fresh sea buckthorn fruit, and the mass ratio of corn and dry sea buckthorn fruit powder in the dry sea buckthorn fruit powder in the corn sea buckthorn composite powder is 20:3, that is, the content of dry sea buckthorn fruit powder in the corn sea buckthorn composite powder is 15%, 100÷15≈6.7, therefore, when the mass of dry sea buckthorn fruit in the corn sea buckthorn composite powder of Example 1 is the same as the mass of dry sea buckthorn fruit in Comparative Example 1, the nutrient content is the test data of Example 1 multiplied by 6.7, that is, the converted data of Example 1. By comparing the converted nutrient data of Example 1 with the nutrient data of Comparative Example 1, in Comparative Example 1, the loss of VC and lysine is more than 5 times, and the loss of total flavonoids is not large, which shows that the drying method of Example 1 has a very obvious effect on protecting the nutrient components of fresh sea buckthorn fruit.

[0053] Comparative Example 2: The difference from Example 1 is that Lactobacillus rhamnosus and Lactobacillus acidophilus are not added in Comparative Example 2. The drying effects of Comparative Example 2 and Example 1 are shown in Table 2.

[0054]

[0055] As can be seen from Table 2, in Comparative Example 2, no trace amount of Lactobacillus rhamnosus and Lactobacillus acidophilus were added during the production of fermented glutinous rice, and only Rhizopus was used, and the hydrolysis effect was not obvious. Since the viscosity was not degraded, the water content was 30% after 0.5 hour of spray hot air drying; in Example 1, under the synergistic effect of Rhizopus, Lactobacillus rhamnosus and Lactobacillus acidophilus and their composite enzymes, the hydrolysis effect was obvious, and the increase in the filtration rate indicated that the viscosity was fully degraded, thereby accelerating the drying speed, and the water content was 6.8% after 0.5 hour of hot air drying.

[0056] Example 4 Preparation of seabuckthorn composite powder by different drying methods

[0057] (1) Ingredients: 20 catties of germinated and sun-dried broad beans, 10 catties of fresh sea buckthorn berries, and 2 catties of glutinous rice or wheat.

[0058] (2) Preparation of ingredients: Peel the sprouted broad beans, fry them, grind them into powder, and pass them through a 90-mesh sieve to make fine cooked powder for later use.

[0059] (3) Preparation of fermented glutinous rice: Cook glutinous rice or wheat and cool to about 30°C. According to the fermented glutinous rice production process, mix in 4g of Rhizopus, flatten it lightly, and sprinkle 0.5g of Lactobacillus rhamnosus and 0.5g of Lactobacillus acidophilus on the surface. Ferment for about 2 days to produce sweet juice, which is set aside.

[0060] (4) After washing the sea buckthorn, dry the fruit surface, pour it into a blender, crush it, and blend it for 12 minutes.

[0061] (5) Pour fermented glutinous rice into a blender, mix it with crushed sea buckthorn, and stir it to form a paste of fermented glutinous rice and sea buckthorn mixture. Add steam to raise the temperature of the mixture to 35-40° C. and maintain stirring for 1 hour. The paste of fermented glutinous rice and sea buckthorn mixture has been hydrolyzed and liquefied.

[0062] (6) gradually pouring the cooked powder into the stirred fermented glutinous rice and sea buckthorn mixture to generate a loose wet broad bean and sea buckthorn composite powder with a moisture content of no more than 60%.

[0063] (7) The wet broad bean and sea buckthorn composite powder is taken out and gradually sent into a hot air spray dryer for dehydration and drying. The hot air temperature is controlled in the range of 45-50° C. After about 30 minutes, the broad bean and sea buckthorn composite powder with a moisture content of 7% is obtained.

[0064] (8) Sieve through a 20-mesh sieve to remove the fruit stalks and seeds, then pack and seal.

[0065] It takes 0.2 hours from sea buckthorn fruit crushing to 1 hour of fermented rice mixing and stirring, 0.1 hour of cooked powder mixing and stirring, and 0.5 hour of hot air drying, a total of 1.8 hours. Therefore, it takes less than 2 hours from sea buckthorn fruit crushing to obtaining the dry sea buckthorn fruit and broad bean composite powder product.

[0066] Table 3

[0067] Different drying methods Time required Color Taste Aftertaste acidity odor Example 1 2 hours Shiny, beige Full and soft Sweet Soft acidity Mellow Example 4 2 hours Shiny, light red Full and soft Sweet Soft acidity Mellow Comparative Example 1 6 days Dull, dark brown Strong sour and bitter Bitter Unpleasant sour feeling none

[0068] Table 3 is a comparison of the time required to obtain the product and the color, aroma and taste effects of different methods.

[0069] As can be seen from Table 3, Examples 1 and 4 retain the color, aroma and taste of fresh seabuckthorn fruit, and meet the comprehensive color, aroma and taste index of delicious food. Comparative Example 1 loses the color, aroma and taste of fresh seabuckthorn fruit, has a dull color and a bitter aftertaste, and deviates from the comprehensive color, aroma and taste index of delicious food. This shows that Examples 1 and 2 have obvious effects on protecting and retaining the original color, aroma and taste of berries.

[0070] The strong sour and bitter taste of sea buckthorn fruit is unacceptable, which is the bottleneck that prevents sea buckthorn fruit from becoming a daily food. As can be seen from Table 3, after enzymatic hydrolysis using the patented technology, the strong sour and bitter taste of sea buckthorn is degraded, the sour taste becomes soft, and the bitter taste is no longer there.

[0071] The berry composite powder of Example 4 was sent to Anhui Guoke Testing Technology Co., Ltd. for testing. The test report is as follows: Figure 4-1 to Figure 4-3 As shown, according to Figure 4-1 to Figure 4-3 The advanced detection method was used to conduct statistics on some nutrients, and the statistical results are shown in Table 4.

[0072] Table 4

[0073]

[0074] As can be seen from Table 4, taking sea buckthorn fruit composite powder as an example, it can be shown that the preparation method of the present invention can retain the characteristic nutrients of berries and fill the lack of nutrients in ordinary diets. As can be seen from Table 4, consuming 150 grams of sea buckthorn fruit composite powder every day can meet the human body's needs for vitamin C and essential amino acids methionine and lysine. According to the "Dietary Nutrient Reference Intake for Chinese Residents (2023 Edition)" published by the Chinese Nutrition Society, the daily nutrient requirement data for adults: VE is 14 mg, V c is 0.1 g, and lysine is about 0.9-1.23 g. According to the World Health Organization (WHO) standard, an adult needs to consume about 0.9 grams of methionine per day.

[0075] The present invention has been disclosed above with preferred embodiments, but they are not intended to limit the present invention. Any technical solutions obtained by adopting equivalent replacement or equivalent transformation solutions fall within the protection scope of the present invention.

Claims

1. A method for preparing berry composite powder by enzymatic hydrolysis, characterized in that: The following steps are involved: S1 Ingredients: 10-30 portions of coarse ingredients, 10 portions of berries, 2 portions of glutinous rice or wheat; Preparation of S2 cooked flour: fry the coarse ingredients and grind them into flour, pass through a 90-mesh sieve to obtain cooked flour, and set aside; S3 Preparation of fermented glutinous rice: Cook glutinous rice or wheat and cool to 25°C-40°C, add Rhizopus, Lactobacillus rhamnosus and Lactobacillus acidophilus, ferment for 2-5 days, and produce sweet juice, which is fermented glutinous rice, and set aside; After washing the S4 berries and drying them, pour them into a blender and crush them; S5: adding the fermented glutinous rice prepared in S3 into a blender and mixing with the crushed berries, and when the mixture becomes a paste-like fermented glutinous rice berry mixture, steam is introduced to raise the temperature of the mixture to 35-40° C., and the stirring is continued for 0.5-2 hours; S6: pouring the cooked powder prepared in step S2 into the mixture in step S5 to obtain loose wet berry composite powder; S7 gradually sends the wet berry composite powder into a hot air spray dryer for dehydration and drying, the hot air temperature is 45-50°C, and the dry berry composite powder is obtained, and the peel or seeds are sieved through a 20-mesh sieve, and the powder is packaged and sealed; The coarse food material is corn, broad bean, coix seed or early rice.

2. The method for preparing berry composite powder by enzymatic hydrolysis according to claim 1, characterized in that: The mass ratio of glutinous rice or wheat to Rhizopus is 1 jin:2g; the mass ratio of glutinous rice or wheat to Lactobacillus rhamnosus and Lactobacillus acidophilus is 1 jin:0.25g.

3. Use of the berry composite powder obtained according to the method according to any one of claims 1 to 2 in the preparation of instant granules.

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