Fried radish seed formula granules and preparation method thereof
By extracting and concentrating fried lacetonate decoctions, and adding modified maltodextrin during spray drying, the problems of inconvenience in the use of decoctions and insufficient utilization of active ingredients are solved, and the preparation of fried lacetonate formula granules with efficient utilization of active ingredients is achieved. .
Patent Information
- Application Number
- CN202411423403.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-12
- Publication Date
- 2025-02-18
AI Technical Summary
Most of the products on the existing market that regulate gastrointestinal function are decoctions, which are inconvenient to use and insufficient utilization of effective ingredients, resulting in waste of ingredients.
The fried lycose decoction tablets were extracted and concentrated, modified maltodextrin was added and spray dried, and finally mixed with auxiliary materials to make granulated granules.
It significantly reduces the loss of active ingredients in the drying process, improves the utilization rate of active ingredients, and has a simple preparation method and low cost, which is suitable for industrial production.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of traditional Chinese medicine preparation, and in particular to a stir-fried radish seed formula granule and a preparation method thereof. Background Art
[0002] With the quickening pace of life, the increase in work pressure, staying up late, mental stress, irregular diet, lack of exercise, etc., the incidence of various indigestion and gastrointestinal disorders is on the rise.
[0003] Fried radish seeds are a kind of processing method of radish seeds, which are mainly used to digest food and relieve bloating, descend qi and resolve phlegm; it is used for food stagnation, abdominal distension and pain, constipation, stagnation diarrhea, phlegm and cough; it enters the spleen, stomach and lung meridians, can digest food and relieve bloating, with significant effect, and is known as "rushing through the walls"; it is clinically used to treat solid (food, dampness, stagnation) syndrome; however, fried radish seeds are not just for digestion and bloating, it is also effective for deficiency syndrome, because it is mild in nature, its smell is not strong, and it has no disadvantages of being biased. It should not be confined to the saying of "rushing through the walls" and discarded because it may break qi (in fact, it has too much calm qi); currently, most of the products for regulating gastrointestinal function on the market are mainly decoction pieces, but their use as decoction pieces is inconvenient and may result in insufficient utilization of the effective ingredients, resulting in waste of the effective ingredients in the decoction pieces. Summary of the invention
[0004] In view of the defects of the prior art, the purpose of the present invention is to provide a stir-fried radish seed formula granule and a preparation method thereof to solve the problems raised in the above background technology.
[0005] The present invention solves the technical problem by adopting the following technical solution: The present invention provides a method for preparing fried radish seed formula granules, comprising the following steps: Step 1, extracting and concentrating the stir-fried radish seeds to obtain a concentrated solution; Step 2: adding modified maltodextrin to the concentrated solution obtained in step 1 and spray drying the solution to obtain a dry paste powder, wherein the modified maltodextrin is maltodextrin modified by a bioenzymatic method; Step three, mixing the dry paste powder with auxiliary materials and granulating them to obtain fried radish seed formula granules.
[0006] In the prior art, freeze drying and spray drying are commonly used technical methods by those skilled in the art. Freeze drying has little effect on the active ingredients in the drying process and can significantly reduce the loss of active ingredients in the drying process. However, the freeze-dried product needs to be further ground and refined into powder before it can be used for granulation, and the powder obtained by grinding has poor dispersion, which will lead to uneven distribution of active ingredients in the granulated product and unstable efficacy of the product. Therefore, in the technical scheme of the present application, the spray drying method is used to dry and spray the concentrated solution, which has high drying efficiency, less damage to the active ingredients and the obtained powder is more uniform and fine, which can ensure that the active ingredients of the subsequent production products are uniform and facilitate the control of product quality.
[0007] Preferably, the extraction and concentration in step 1 comprises the following steps: a1, soak the stir-fried radish seeds slices in water, heat them for the first extraction, and then filter to obtain filtrate A1 and filter residue B1 for later use; a2. Add water to the residue B1 and heat it for a second extraction, and filter to obtain filtrate A2 and residue B2. a3. The filtrate A1 and the filtrate A2 are combined and concentrated under reduced pressure and at low temperature to obtain a concentrated solution.
[0008] In the above preferred embodiment, in order to make the effective ingredients in the fried radish seeds slices extracted more fully, the fried radish seeds slices were extracted twice to fully dissolve the effective ingredients in the fried radish seeds slices. Finally, the filtrate A1 and filtrate A2 of the two extractions were combined. Since the volume of filtrate A1 and filtrate A2 is large, it is not convenient to directly dry them, so they need to be further concentrated before drying.
[0009] Preferably, the mass ratio of the stir-fried radish seeds slices to water in a1 is 1:3-7, and the mass ratio of the filter residue B1 to water in a2 is 1:2-6.
[0010] Preferably, the filtration mesh numbers in a1 and a2 are both 150-300 meshes.
[0011] Preferably, the reduced pressure concentration process is as follows: the concentration temperature is 60-70°C, the vacuum degree is ≥-0.08 MPa, and the concentration is performed to a relative density of 1.10-1.15.
[0012] Preferably, the preparation method of the modified maltodextrin is: Using sodium acetate (pH 6.8, 20% w / v) as a buffer, corn starch is boiled into a paste, branching enzyme is added at 60-68°C, and stirred for 12-24 hours to obtain a suspension of glutinous corn flour treated with branching enzyme; after stirring, it is boiled in water for 8-15 minutes, and then mixed with 1M sodium acetate buffer and stirred for 10 minutes; after stirring, the mixture is incubated with β-amylase at 55°C for 18-24 hours, and after incubation, it is boiled in water for 8-15 minutes, and then dialyzed in water using a dialysis bag with a molecular weight cutoff of 3kDa-4kDa, and finally freeze-dried, ground, and passed through a 120-mesh sieve to obtain maltodextrin modified by bioenzyme method.
[0013] The inventors have found through a large number of experiments that by adding a certain amount of modified maltodextrin to the concentrated solution of the super radish seeds slices, then spray drying to obtain a dry paste powder, and finally granulating the product, the content of active ingredients is the highest, which effectively improves the utilization rate of the active ingredients therein.
[0014] Preferably, the mass volume ratio of the corn starch and the sodium acetate buffer is 250-280:1, based on the dry weight of corn starch, the added amount of the branching enzyme is 360-460U / g, and based on the dry weight of waxy corn starch, the weight ratio of the suspension of the branching enzyme treated corn starch to 1M sodium acetate buffer is 16-20:1.
[0015] Preferably, the mass ratio of the stir-fried radish seeds slices to the modified maltodextrin is 1:0.01-0.1.
[0016] Preferably, the air supply temperature of the spray drying in the step 2 is 160-180° C., and the amount of the auxiliary material added in the step 3 is 0.1-1% of the mass of the dry paste powder, and the auxiliary material is dextrin.
[0017] In the above preferred embodiment, generally speaking, the inlet air temperature of the spray drying is the most important factor affecting the physical and chemical properties of the spray-dried powder; a higher inlet air temperature provides more heat to the drying chamber, which increases the drying rate and reduces the moisture content of the spray-dried product. However, too high an inlet air temperature will cause the moisture to evaporate faster, so that the microspheres are formed faster and do not have enough time to shrink, resulting in a larger particle size of the obtained powder and easy to break, resulting in poor dispersion, and too high a temperature will also cause the occurrence of wall sticking. Therefore, taking comprehensive considerations, the inlet air temperature of the spray drying is controlled between 160-180°C.
[0018] The present application also provides a stir-fried radish seed formula granule, which is prepared by the preparation method described in any of the above technical solutions.
[0019] Compared with the prior art, the present invention has the following beneficial effects: The present invention significantly reduces the loss of effective ingredients in the concentrated solution during spray drying by adding modified maltodextrin to the concentrated solution of the fried radish seeds slices and then performing spray drying, thereby improving the utilization rate of the effective ingredients in the fried radish seeds slices; in addition, the technical scheme of the present application also optimizes the extraction process of the effective ingredients in the fried radish seeds slices, further improving the utilization rate thereof, and the preparation method provided by the present application has simple steps, low cost, and is suitable for industrial production. DETAILED DESCRIPTION
[0020] The following is a clear and complete description of the technical solutions in the embodiments of the present invention in conjunction with specific embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0021] A stir-fried radish seed formula granule and a preparation method thereof of the present embodiment include the following steps: Step 1, extracting and concentrating the stir-fried radish seeds slices to obtain a concentrated solution; Step 2: adding modified maltodextrin to the concentrated solution obtained in step 1 and spray drying the solution to obtain a dry paste powder, wherein the modified maltodextrin is maltodextrin modified by a bio-enzyme method; Step 3: Mix the dry paste powder with auxiliary materials and granulate to obtain the fried radish seed formula granules.
[0022] The extraction and concentration in step 1 of this embodiment includes the following steps: a1, soak the stir-fried radish seeds slices in water, heat them for the first extraction, and then filter to obtain filtrate A1 and filter residue B1 for later use; a2. Add water to the residue B1 and heat it for a second extraction, and filter to obtain filtrate A2 and residue B2. a3. The filtrate A1 and the filtrate A2 are combined and concentrated under reduced pressure and at low temperature to obtain a concentrated solution.
[0023] In a1 of this embodiment, the mass ratio of the stir-fried radish seeds slices to water is 1:3-7, and the mass ratio of the filter residue B1 to water in a2 is 1:2-6.
[0024] The filtration mesh numbers in a1 and a2 of this embodiment are both 150-300 meshes.
[0025] The reduced pressure concentration process of this embodiment is as follows: the concentration temperature is 60-70° C., the vacuum degree is ≥-0.08 MPa, and the concentration is performed to a relative density of 1.10-1.15.
[0026] The preparation method of the modified maltodextrin of this embodiment is: Using sodium acetate (pH 6.8, 20% w / v) as a buffer, corn starch is boiled into a paste, branching enzyme is added at 60-68°C, and stirred for 12-24 hours to obtain a suspension of glutinous corn flour treated with branching enzyme; after stirring, it is boiled in water for 8-15 minutes, and then mixed with 1M sodium acetate buffer and stirred for 10 minutes; after stirring, the mixture is incubated with β-amylase at 55°C for 18-24 hours, and after incubation, it is boiled in water for 8-15 minutes, and then dialyzed in water using a dialysis bag with a molecular weight cutoff of 3kDa-4kDa, and finally freeze-dried, ground, and passed through a 120-mesh sieve to obtain maltodextrin modified by bioenzyme method.
[0027] The mass volume ratio of corn starch and sodium acetate buffer in this embodiment is 250-280:1. The amount of branching enzyme added is 360-460U / g based on the dry weight of corn starch. The weight ratio of the suspension of corn starch treated with branching enzyme to 1M sodium acetate buffer is 16-20:1 based on the dry weight of waxy corn starch.
[0028] The mass ratio of the stir-fried radish seeds decoction pieces to the modified maltodextrin in this embodiment is 1:0.01-0.1.
[0029] In step 2 of this embodiment, the air supply temperature of the spray drying is 160-180° C., and in step 3, the amount of the auxiliary material added is 0.1-1% of the mass of the dry paste powder, and the auxiliary material is dextrin.
[0030] Example 1. A stir-fried radish seed formula granule and a preparation method thereof of the present embodiment include the following steps: Step 1, extracting and concentrating the stir-fried radish seeds slices to obtain a concentrated solution; Step 2: adding modified maltodextrin to the concentrated solution obtained in step 1 and spray drying the solution to obtain a dry paste powder, wherein the modified maltodextrin is maltodextrin modified by a bio-enzyme method; Step 3: Mix the dry paste powder with auxiliary materials and granulate to obtain the fried radish seed formula granules.
[0031] The extraction and concentration in step 1 of this embodiment includes the following steps: a1, soak the stir-fried radish seeds slices in water, heat them for the first extraction, and then filter to obtain filtrate A1 and filter residue B1 for later use; a2. Add water to the residue B1 and heat it for a second extraction, and filter to obtain filtrate A2 and residue B2. a3. The filtrate A1 and the filtrate A2 are combined and concentrated under reduced pressure and at low temperature to obtain a concentrated solution.
[0032] In this embodiment, the mass ratio of the stir-fried radish seeds slices to water in a1 is 1:3, and the mass ratio of the filter residue B1 to water in a2 is 1:2.
[0033] The filtration mesh numbers in a1 and a2 of this embodiment are both 150 meshes.
[0034] The reduced pressure concentration process of this embodiment is as follows: the concentration temperature is 60° C., the vacuum degree is ≥-0.08 MPa, and the concentration is performed to a relative density of 1.10.
[0035] The preparation method of the modified maltodextrin of this embodiment is: With sodium acetate (pH 6.8, 20% w / v) as buffer, corn starch was boiled into a paste, branching enzyme was added at 60°C, and stirred for 12 hours to obtain a suspension of glutinous corn flour treated with branching enzyme; after stirring, it was boiled in water for 8 minutes, and then mixed with 1M sodium acetate buffer and stirred for 10 minutes; after stirring, the mixture was incubated with β-amylase at 55°C for 18 hours, and after incubation, it was boiled in water for 8 minutes, and then dialyzed in water using a dialysis bag with a molecular weight cutoff of 3kDa, and finally freeze-dried, ground, and passed through a 120-mesh sieve to obtain maltodextrin modified by bioenzyme method.
[0036] The mass volume ratio of corn starch and sodium acetate buffer in this example is 250:1. The amount of branching enzyme added is 360U / g based on the dry weight of corn starch. The weight ratio of the suspension of corn starch treated with branching enzyme to 1M sodium acetate buffer is 16:1 based on the dry weight of waxy corn starch.
[0037] The mass ratio of the stir-fried radish seeds decoction pieces to the modified maltodextrin in this embodiment is 1:0.01.
[0038] In step 2 of this embodiment, the air supply temperature of the spray drying is 160° C., and in step 3, the amount of the auxiliary material added is 0.1% of the mass of the dry paste powder, and the auxiliary material is dextrin.
[0039] Example 2. A stir-fried radish seed formula granule and a preparation method thereof of the present embodiment include the following steps: Step 1, extracting and concentrating the stir-fried radish seeds slices to obtain a concentrated solution; Step 2: adding modified maltodextrin to the concentrated solution obtained in step 1 and spray drying the solution to obtain a dry paste powder, wherein the modified maltodextrin is maltodextrin modified by a bio-enzyme method; Step 3: Mix the dry paste powder with auxiliary materials and granulate to obtain the fried radish seed formula granules.
[0040] The extraction and concentration in step 1 of this embodiment includes the following steps: a1, soak the stir-fried radish seeds slices in water, heat them for the first extraction, and then filter to obtain filtrate A1 and filter residue B1 for later use; a2. Add water to the residue B1 and heat it for a second extraction, and filter to obtain filtrate A2 and residue B2. a3. The filtrate A1 and the filtrate A2 are combined and concentrated under reduced pressure and at low temperature to obtain a concentrated solution.
[0041] In this embodiment, the mass ratio of the stir-fried radish seeds slices to water in a1 is 1:7, and the mass ratio of the filter residue B1 to water in a2 is 1:6.
[0042] The filtration mesh numbers in a1 and a2 of this embodiment are both 300 meshes.
[0043] The reduced pressure concentration process of this embodiment is as follows: the concentration temperature is 70° C., the vacuum degree is ≥-0.08 MPa, and the concentration is performed to a relative density of 1.15.
[0044] The preparation method of the modified maltodextrin of this embodiment is: With sodium acetate (pH 6.8, 20% w / v) as buffer, corn starch was boiled into a paste, branching enzyme was added at 68°C and stirred for 24 hours to obtain a suspension of glutinous corn flour treated with branching enzyme; after stirring, it was boiled in water for 15 minutes, and then mixed with 1M sodium acetate buffer and stirred for 10 minutes; after stirring, the mixture was incubated with β-amylase at 55°C for 24 hours, and after incubation, it was boiled in water for 15 minutes, and then dialyzed in water using a dialysis bag with a molecular weight cutoff of 4kDa, and finally freeze-dried, ground, and passed through a 120-mesh sieve to obtain maltodextrin modified by bioenzyme method.
[0045] The mass volume ratio of corn starch and sodium acetate buffer in this example is 280:1. The amount of branching enzyme added is 460U / g based on the dry weight of corn starch. The weight ratio of the suspension of corn starch treated with branching enzyme to 1M sodium acetate buffer is 20:1 based on the dry weight of waxy corn starch.
[0046] The mass ratio of the stir-fried radish seeds decoction pieces to the modified maltodextrin in this embodiment is 1:0.1.
[0047] In step 2 of this embodiment, the air supply temperature of the spray drying is 180° C., and in step 3, the amount of the auxiliary material added is 1% of the mass of the dry paste powder, and the auxiliary material is dextrin.
[0048] Example 3. A stir-fried radish seed formula granule and a preparation method thereof of the present embodiment include the following steps: Step 1, extracting and concentrating the stir-fried radish seeds slices to obtain a concentrated solution; Step 2: adding modified maltodextrin to the concentrated solution obtained in step 1 and spray drying the solution to obtain a dry paste powder, wherein the modified maltodextrin is maltodextrin modified by a bio-enzyme method; Step 3: Mix the dry paste powder with auxiliary materials and granulate to obtain the fried radish seed formula granules.
[0049] The extraction and concentration in step 1 of this embodiment includes the following steps: a1, soak the stir-fried radish seeds slices in water, heat them for the first extraction, and then filter to obtain filtrate A1 and filter residue B1 for later use; a2. Add water to the residue B1 and heat it for a second extraction, and filter to obtain filtrate A2 and residue B2. a3. The filtrate A1 and the filtrate A2 are combined and concentrated under reduced pressure and at low temperature to obtain a concentrated solution.
[0050] In this embodiment, the mass ratio of the stir-fried radish seeds slices to water in a1 is 1:5, and the mass ratio of the filter residue B1 to water in a2 is 1:4.
[0051] The filtration mesh numbers in a1 and a2 of this embodiment are both 200 meshes.
[0052] The reduced pressure concentration process of this embodiment is as follows: the concentration temperature is 65° C., the vacuum degree is ≥-0.08 MPa, and the concentration is performed to a relative density of 1.13.
[0053] The preparation method of the modified maltodextrin of this embodiment is: With sodium acetate (pH 6.8, 20% w / v) as buffer, corn starch was boiled into a paste, branching enzyme was added at 64°C, and stirred for 18 hours to obtain a suspension of glutinous corn flour treated with branching enzyme; after stirring, it was boiled in water for 12 minutes, and then mixed with 1M sodium acetate buffer and stirred for 10 minutes; after stirring, the mixture was incubated with β-amylase at 55°C for 21 hours, and after incubation, it was boiled in water for 12 minutes, and then dialyzed in water using a dialysis bag with a molecular weight cutoff of 3.5 kDa, and finally freeze-dried, ground, and passed through a 120-mesh sieve to obtain maltodextrin modified by bioenzyme method.
[0054] The mass volume ratio of corn starch and sodium acetate buffer in this example is 265:1. The amount of branching enzyme added is 410U / g based on the dry weight of corn starch. The weight ratio of the suspension of corn starch treated with branching enzyme to 1M sodium acetate buffer is 18:1 based on the dry weight of waxy corn starch.
[0055] The mass ratio of the stir-fried radish seeds decoction pieces to the modified maltodextrin in this embodiment is 1:0.05.
[0056] In step 2 of this embodiment, the air supply temperature of the spray drying is 170° C., and in step 3, the amount of the auxiliary material added is 1% of the mass of the dry paste powder, and the auxiliary material is dextrin.
[0057] Comparative Example 1. The difference from Example 3 is that the modified maltodextrin corn starch is replaced by corn starch.
[0058] Comparative Example 2. The difference from Example 3 is that the modified maltodextrin is replaced by maltodextrin.
[0059] Comparative Example 3. The difference from Example 3 is that the preparation method of modified maltodextrin is different; The preparation method of modified maltodextrin in Comparative Example 3 is as follows: using sodium acetate (pH 6.3, 16% w / v) as a buffer solution, cooking corn starch into a paste, adding branching enzyme at 60°C, and stirring for 18 hours to obtain a suspension of branching enzyme-treated glutinous corn flour; then mixing with 1M sodium acetate buffer and stirring for 10 minutes; after stirring, incubating the mixture with β-amylase at 55°C for 21 hours, then dialyzing in water using a dialysis bag with a molecular weight cutoff of 3.5 kDa, and finally freeze-drying, grinding, and passing through a 120-mesh sieve to obtain maltodextrin modified by the bioenzyme method.
[0060] The performance tests of the products prepared in Examples 1-3 and Comparative Examples 1-3 are as follows:
[0061] It can be seen from Examples 1-3 and Comparative Examples 1-3 that the yield data of the stir-fried radish seed formula granules prepared by the present invention are stable and the quality is controllable, indicating that the process meets the requirements, wherein the maximum dry paste yield is 17.28%, and the highest sinapinic acid content is 18.67%; The invention adopts a biological enzyme method to carry out branching modification of maltodextrin, so that the transparency and stability of maltodextrin are increased, and it is not easy to aggregate and adhere, thus greatly improving the quality of the product.
[0062] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.
[0063] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.
Claims
1. A method for preparing stir-fried radish seed granules, characterized in that: The following steps are involved: Step 1, extracting and concentrating the stir-fried radish seeds slices to obtain a concentrated solution; Step 2: adding modified maltodextrin to the concentrated solution obtained in step 1 and spray drying the solution to obtain a dry paste powder, wherein the modified maltodextrin is maltodextrin modified by a bioenzymatic method; Step three, mixing the dry paste powder with auxiliary materials and granulating them to obtain fried radish seed formula granules.
2. The method for preparing the stir-fried radish seed granules according to claim 1, characterized in that: The extraction and concentration in step 1 comprises the following steps: a1, soak the stir-fried radish seeds slices in water, heat them for the first extraction, and then filter to obtain filtrate A1 and filter residue B1 for later use; a2. Add water to the residue B1 and heat it for a second extraction, and filter to obtain filtrate A2 and residue B2. a3. The filtrate A1 and the filtrate A2 are combined and concentrated under reduced pressure and at low temperature to obtain a concentrated solution.
3. The method for preparing the stir-fried radish seed granules according to claim 2, characterized in that: The mass ratio of the stir-fried radish seeds slices to water in a1 is 1:3-7, and the mass ratio of the filter residue B1 to water in a2 is 1:2-6.
4. The method for preparing the stir-fried radish seed granules according to claim 2, characterized in that: The filtration mesh numbers in a1 and a2 are both 150-300 meshes.
5. The method for preparing the stir-fried radish seed granules according to claim 2, characterized in that: The reduced pressure concentration process is as follows: the concentration temperature is 60-70° C., the vacuum degree is ≥-0.08 MPa, and the concentration is performed to a relative density of 1.10-1.
15.
6. The method for preparing the stir-fried radish seed granules according to claim 1, characterized in that: The preparation method of the modified maltodextrin is as follows: using sodium acetate (pH 6.8, 20% w / v) as a buffer, boiling corn starch into a paste, adding branching enzyme at 60-68°C, stirring for 12-24 hours to obtain a suspension of glutinous corn flour treated with branching enzyme; after stirring, boiling water bath for 8-15 minutes, and then mixing and stirring with 1M sodium acetate buffer for 10 minutes; after stirring, incubating the mixture with beta-amylase at 55°C for 18-24 hours, and boiling water bath for 8-15 minutes after incubation, then dialyzing in water using a dialysis bag with a molecular weight cutoff of 3kDa-4kDa, and finally freeze-drying, grinding, and passing through a 120-mesh sieve to obtain maltodextrin modified by the bioenzyme method.
7. The method for preparing the stir-fried radish seed granules according to claim 7, characterized in that: The mass volume ratio of the corn starch and the sodium acetate buffer is 250-280:1, based on the dry weight of the corn starch, the added amount of the branching enzyme is 360-460U / g, and based on the dry weight of the waxy corn starch, the weight ratio of the suspension of the branching enzyme treated corn starch to 1M sodium acetate buffer is 16-20:
1.
8. The method for preparing the stir-fried radish seed granules according to claim 1, characterized in that: The mass ratio of the stir-fried radish seed slices to the modified maltodextrin is 1:0.01-0.
1.
9. The method for preparing the stir-fried radish seed granules according to claim 1, characterized in that: The air supply temperature of the spray drying in the step 2 is 160-180° C., and the amount of the auxiliary material added in the step 3 is 0.1-1% of the mass of the dry paste powder, and the auxiliary material is dextrin.
10. A stir-fried radish seed granule, characterized in that: Prepared by the preparation method according to any one of claims 1 to 9.