Hippophae rhamnoides and radix puerariae composite solid beverage and preparation method thereof

Abstract

The invention belongs to the field of solid beverages, and provides a hippophae rhamnoides and radix puerariae composite solid beverage and a preparation method thereof.The beverage is prepared from, by weight, 15%-18% of hippophae rhamnoides powder selected from hippophae rhamnoides produced in Xinjiang and obtained through an ultralow-temperature freeze-drying technology, 18%-22% of radix puerariae powder, 2%-3% of radix puerariae powder and the balance water. The radix puerariae powder is selected from radix puerariae produced in Guangxi region, the radix puerariae powder is obtained through peeling, soaking, grinding and low-temperature drying processes, the fructo-oligosaccharide is extracted from corn starch through an enzymolysis process, the dietary fiber is extracted from oat through a physical method, and vitamin C is extracted through a physical method; through the accurate raw material ratio and the innovative preparation technology, active ingredients such as vitamin C, flavonoid and isoflavone in the sea-buckthorn and the radix puerariae are effectively reserved, the nutrient value of the product is improved through the reservation of the active ingredients, the bioavailability of the product is also enhanced, and consumers can more effectively absorb the beneficial ingredients.

Description

Technical Field

[0001] The invention belongs to the field of solid beverages, in particular to a seabuckthorn and kudzu root composite solid beverage and a preparation method thereof. Background Art

[0002] In modern fast-paced life, people are paying more and more attention to healthy diet and nutritional supplements. Solid beverages, as a convenient and fast way to take in nutrients, are increasingly favored by consumers. In particular, solid beverages containing natural plant ingredients and having specific health benefits have a growing market demand. Seabuckthorn and kudzu root, as two plants with rich nutritional and medicinal values, have been widely used in various health foods and medicines. Seabuckthorn (Hippophae rhamnoides L.), rich in vitamin C, flavonoids, fatty acids and antioxidants, has the effects of enhancing immunity, anti-fatigue and anti-aging. Pueraria ia l obata, containing active ingredients such as phytoestrogens, isoflavones and puerarin, has the effects of regulating endocrine, lowering blood sugar and blood lipids. However, traditional seabuckthorn and kudzu root products often have problems such as poor taste, low absorption rate and inconvenient storage.

[0003] Although solid beverages currently on the market are easy to carry and use, they still have many shortcomings in terms of raw material selection, proportion, processing technology, etc. For example, in order to reduce costs, some products use low-quality raw materials or add too many additives, which affects the nutritional value and safety of the products. In addition, the processing technology of some products is relatively simple and cannot fully retain the active ingredients in the raw materials, resulting in limited actual health benefits of the products.

[0004] Therefore, those skilled in the art have proposed a seabuckthorn and kudzu root composite solid beverage and a preparation method thereof to solve the problems raised in the background art. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a seabuckthorn and kudzu root composite solid beverage and a preparation method thereof, so as to solve the problems existing in the prior art.

[0006] A seabuckthorn and kudzu root composite solid beverage comprises the following raw materials in percentage by weight: 15%-18% seabuckthorn powder, which is selected from seabuckthorn produced in Xinjiang and obtained through ultra-low temperature freeze drying technology; 18%-22% kudzu root powder, which is selected from kudzu root produced in Guangxi and obtained through peeling, soaking, grinding and low-temperature drying processes; 7%-9% oligofructose, which is extracted from corn starch through enzymolysis; 5%-7% dietary fiber, which is derived from oats and extracted through physical methods; vitamin C, which is obtained through fermentation technology; 0.3%-0.4% natural flavor, which is selected from lemon essential oil; and other food additives, which are added in appropriate amounts according to national food safety standards; the total solid content of the solid beverage is 60%-65%, and the water content does not exceed 5%.

[0007] Preferably, the seabuckthorn powder has a particle size of 100-200 microns. The seabuckthorn powder is obtained by the following steps: selecting seabuckthorn fruits with a maturity of more than 80%; washing, removing impurities and pre-cooling; using ultra-low temperature freeze-drying technology to dry at a temperature of -40°C to -60°C to retain the nutrients of seabuckthorn, and the dried seabuckthorn fruits are crushed to the required particle size by an ultra-fine grinder.

[0008] Preferably, the particle size of the kudzu root powder is 150-250 microns, and the kudzu root powder is obtained by the following steps: selecting fresh kudzu roots with a diameter greater than 2 cm, washing, peeling, slicing and soaking, the soaking liquid is a 0.5% saline solution, the soaking time is 2-4 hours, and low-temperature drying technology is used to dry at a temperature of 40°C to 60°C to maintain the natural flavor of the kudzu root. The dried kudzu root slices are crushed to the required particle size by an ultrafine grinder.

[0009] Preferably, the degree of polymerization of the oligofructose is 2-5, and the oligofructose is selected from corn with a starch content greater than 75%; corn starch is converted into oligofructose by an enzymatic process using α-amylase and glucosyltransferase; the oligofructose is purified by ion exchange resin and ultrafiltration technology; the obtained oligofructose solution is converted into powder by spray drying technology.

[0010] Preferably, the particle size of the dietary fiber is 50-100 microns, and the dietary fiber can be oats with a protein content of less than 15%; after washing, soaking and boiling for 30-60 minutes, the dietary fiber in the oats is extracted by a physical method, including mechanical grinding and screening; the extracted dietary fiber is crushed to a desired particle size by a jet mill.

[0011] A seabuckthorn and kudzu root composite solid beverage and a preparation method thereof, comprising the following steps: S1. preparing raw materials, including seabuckthorn powder, kudzu root powder, oligofructose, dietary fiber, vitamin C and natural spices;

[0012] S2. Mix the seabuckthorn powder and kudzu root powder evenly for 5-10 minutes;

[0013] S3. Add oligofructose and dietary fiber to the mixed powder and mix well for 10-15 minutes;

[0014] S4. Add vitamin C to the mixture and mix well for 8-12 minutes;

[0015] S5. Add natural flavors to the mixture and mix well. The mixing time is 6-10 minutes;

[0016] S6. The mixed raw materials are dried at a drying temperature of 40-60 ° C for 2-4 hours to obtain a semi-finished solid beverage;

[0017] S7. The mixed powder is granulated by a low temperature granulator to reduce the loss of nutrients. The granulation temperature is controlled at 35-45°C. The granulated particles are low temperature dried to remove excess moisture. The drying temperature is controlled at 50-60°C.

[0018] S8. The fine powdered solid beverage is packaged and sterilized by ultraviolet light before packaging. The packaging material is an aluminum foil bag to ensure the hygiene and safety of the product;

[0019] S9. After packaging, solid beverages are tested for tightness to ensure that there is no leakage in the packaging;

[0020] S10. Carry out weight test on packaged solid beverages to ensure that the weight of each bag is within the specified range.

[0021] Preferably, the weighing and mixing of raw materials in step S1 further includes the following additional steps: before weighing, performing humidity balance treatment on each raw material to ensure the consistency of moisture content of the raw material; using a vacuum mixer to mix the raw materials in an environment below atmospheric pressure to reduce oxidation of the raw materials during the mixing process; during the mixing process, real-time monitoring of the temperature of the mixed material to ensure that the temperature does not exceed 25°C to maintain the biological activity of the raw material.

[0022] Preferably, the drying treatment in step S6 also includes the following additional steps: before spray drying, the raw material mixture is pre-dried to reduce the energy consumption of spray drying, nitrogen is used as a carrier gas for spray drying to prevent the raw material from oxidizing at high temperature, and the dried powder is collected by a cyclone separator to improve the purity and recovery rate of the powder.

[0023] Preferably, in the step S7, the wet particles are surface-sprayed with a solution containing a natural antioxidant to enhance the stability of the product and extend the shelf life. The sprayed wet particles are solidified under conditions of controlled humidity and temperature to form dry particles of a specific shape and size. The solidified particles are screened to remove particles that do not meet the specifications, thereby ensuring the uniformity and quality of the final product.

[0024] Preferably, in the step S8, before packaging, the powder is metal detected to ensure that there are no metal impurities in the product, and the net content of each bag of product is accurately weighed using an automatic weighing system to ensure that the net content of each bag of product is within a specified tolerance range. During the packaging process, the packaging material is subjected to an online leakage test to ensure the sealing of the packaging. After packaging is completed, the product is subjected to X-ray inspection to ensure that there are no foreign matter in the product.

[0025] Through the above technical solution,

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] 1. The seabuckthorn and kudzu root composite solid beverage of the present invention effectively retains the active ingredients in seabuckthorn and kudzu root, such as vitamin C, flavonoids and isoflavones, through precise raw material ratios and innovative preparation processes, such as ultra-low temperature freeze-drying technology and ultra-fine grinding technology. The retention of these active ingredients not only improves the nutritional value of the product, but also enhances its bioavailability, allowing consumers to absorb these beneficial ingredients more effectively.

[0028] 2. Through the well-designed raw material mixing and processing steps, the solid beverage of the present invention not only maintains the health benefits, but also improves the taste problems of traditional seabuckthorn and kudzu products. In addition, the beverage is prepared into a fine powder and packaged in an aluminum foil bag, making the product easy to carry and store, convenient for consumers to enjoy anytime and anywhere, meeting the demand for convenient and healthy food in modern fast-paced life.

[0029] 3. The present invention introduces strict quality control measures during the preparation process, such as metal detection, automatic weighing system, online leakage test and X-ray detection, to ensure that the net content of each batch of products is accurate, the packaging is leak-free and free of foreign matter. These measures not only improve the consistency and reliability of the product, but also enhance the safety of the product, ensuring that consumers can enjoy high-quality healthy solid beverages with peace of mind. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The present invention is a flow chart of the preparation method of the seabuckthorn and kudzu root composite solid beverage. DETAILED DESCRIPTION

[0031] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0032] Embodiment 1: As shown in the attached Figure 1 As shown: The present invention provides a seabuckthorn and kudzu root composite solid beverage, comprising a beverage composed of the following raw materials in percentage by weight: 15%-18% seabuckthorn powder, which is selected from seabuckthorn produced in Xinjiang and obtained by ultra-low temperature freeze-drying technology; 18%-22% kudzu root powder, which is selected from kudzu root produced in Guangxi and obtained by peeling, soaking, grinding and low-temperature drying processes; 7%-9% oligofructose, which is extracted from corn starch by enzymatic hydrolysis; 5%-7% dietary fiber, which is derived from oats and extracted by physical methods; and vitamin C, which is obtained by fermentation. The solid beverage is obtained by the process, with 0.3%-0.4% natural flavors, which are selected from lemon essential oil, and other food additives are added in appropriate amounts according to national food safety standards; the total solid content of the solid beverage is 60%-65%, and the moisture content does not exceed 5%. The high quality and consistency of the beverage are ensured by selecting sea buckthorn and kudzu root from specific producing areas and precise raw material ratios. The ultra-low temperature freeze-drying technology and low-temperature drying process help to maximize the retention of the nutrients in the raw materials and improve the nutritional value of the product. The precisely controlled moisture and solid content ensure the stability of the beverage and facilitate long-term storage.

[0033] Furthermore, the particle size of sea buckthorn powder is 100-200 microns. The sea buckthorn powder is obtained through the following steps: selecting sea buckthorn fruits with a maturity of more than 80%; washing, removing impurities and pre-cooling; using ultra-low temperature freeze-drying technology to dry at a temperature of -40°C to -60°C to retain the nutrients of sea buckthorn, and the dried sea buckthorn fruits are crushed to the required particle size by an ultra-fine grinder. The specific particle size of sea buckthorn powder and the strict production process help to improve the solubility and bioavailability of beverages. The application of ultra-low temperature freeze-drying technology effectively retains the heat-sensitive components in sea buckthorn, such as vitamin C.

[0034] Preferably, the particle size of the kudzu root powder is 150-250 microns, and the kudzu root powder is obtained by the following steps: selecting fresh kudzu roots with a diameter greater than 2 cm, washing, peeling, slicing and soaking, the soaking liquid is a 0.5% saline solution, the soaking time is 2-4 hours, and low-temperature drying technology is used to dry at a temperature of 40°C to 60°C to maintain the natural flavor of the kudzu root. The dried kudzu root slices are crushed to a desired particle size by an ultrafine grinder. The specific particle size of the kudzu root powder helps to improve its dispersibility in beverages while ensuring the kudzu root flavor. The low-temperature drying process of the kudzu root powder helps to maintain its natural flavor and enhance the taste of the final product.

[0035] Specifically, the degree of polymerization of oligofructose is 2-5, and the oligofructose is selected from corn with a starch content greater than 75%; corn starch is converted into oligofructose through an enzymatic process using α-amylase and glucosyltransferase; the oligofructose is purified by ion exchange resin and ultrafiltration technology; the obtained oligofructose solution is converted into powder by spray drying technology. The specific degree of polymerization and extraction process of oligofructose provide a prebiotic effect for beverages and help improve intestinal health. The oligofructose powder converted by spray drying technology is convenient for uniform dispersion in beverages.

[0036] Preferably, the particle size of the dietary fiber is 50-100 microns, and the dietary fiber can be made from oats with a protein content of less than 15%; after washing, soaking and boiling for 30-60 minutes, the dietary fiber in the oats is extracted using a physical method, including mechanical grinding and screening; the extracted dietary fiber is crushed to a desired particle size by a jet mill, the dietary fiber derived from oats increases the satiety of the beverage and helps with weight management, and the specific particle size of the dietary fiber helps to improve its solubility and bioavailability in the beverage.

[0037] Embodiment 2: As shown in the attached Figure 1 As shown: This embodiment is basically the same as the previous embodiment, except that a seabuckthorn root kudzu root composite solid beverage and a preparation method thereof are provided, which are used to prepare the seabuckthorn root kudzu root composite solid beverage, comprising the following steps: S1. preparing raw materials, including seabuckthorn powder, kudzu root powder, oligofructose, dietary fiber, vitamin C and natural flavors;

[0038] S2. The seabuckthorn powder and kudzu root powder are mixed evenly, and the seabuckthorn powder and kudzu root powder are mixed using a vacuum mixer in an environment below atmospheric pressure for 5-10 minutes to reduce oxidation of the raw materials during the mixing process;

[0039] S3. Add the oligofructose and dietary fiber to the mixture of seabuckthorn powder and kudzu root powder, and continue mixing until completely uniform, the mixing time is 10-15 minutes;

[0040] S4. Add vitamin C under high-speed stirring and mix well. The mixing time is 8-12 minutes to ensure uniform distribution of vitamin C;

[0041] S5. Add natural flavor (lemon essential oil) under high-speed stirring and mix well for 6-10 minutes to give the beverage a unique aroma;

[0042] S6. Dry the mixed raw materials at a controlled temperature (40-60°C) for 2-4 hours to obtain a semi-finished solid beverage. During the drying process, nitrogen is used as a carrier gas to prevent the raw materials from oxidizing at high temperatures;

[0043] S7. The dried powder is made into granules by a low-temperature granulator (the granulation temperature is controlled at 35-45°C) to reduce the loss of nutrients. The granulated granules are low-temperature dried (the drying temperature is controlled at 50-60°C) to remove excess moisture;

[0044] S8. The fine powdered solid beverage is packaged and sterilized with ultraviolet light before packaging to ensure the hygiene and safety of the product. The packaging material is an aluminum foil bag to provide good moisture-proof, anti-oxidation and UV protection properties;

[0045] S9. Conduct sealing test on packaged solid beverages to ensure that there is no leakage in the packaging and maintain the stability and safety of the product;

[0046] S10. Carry out weight test on packaged solid beverages to ensure that the net content of each bag is within the prescribed tolerance range to ensure product consistency.

[0047] Embodiment 3: As shown in the attached Figure 1 As shown: Based on Example 1, the weighing and mixing of raw materials in step S1 also includes the following additional steps: before weighing, each raw material is subjected to humidity balance treatment to ensure the consistency of the moisture content of the raw material; the raw materials are mixed in an environment below atmospheric pressure using a vacuum mixer to reduce oxidation of the raw materials during the mixing process; during the mixing process, the temperature of the mixed material is monitored in real time to ensure that the temperature does not exceed 25°C to maintain the biological activity of the raw material. The humidity balance treatment and vacuum mixing process help to improve the mixing uniformity and stability of the raw materials. Real-time temperature monitoring helps to protect heat-sensitive components in the raw materials and improve the nutritional value of the product.

[0048] Preferably, the drying treatment in step S6 also includes the following additional steps: before spray drying, the raw material mixture is pre-dried to reduce the energy consumption of spray drying, nitrogen is used as a carrier gas for spray drying to prevent the raw material from oxidizing at high temperatures, and the dried powder is collected by a cyclone separator to improve the purity and recovery rate of the powder. The pre-drying treatment and nitrogen protection help to improve the drying efficiency and product quality. The use of a cyclone separator improves the purity and recovery rate of the powder and reduces the production cost.

[0049] Furthermore, in step S7, the wet particles are surface-sprayed with a solution containing a natural antioxidant to enhance the stability of the product and extend the shelf life. The sprayed wet particles are cured under conditions of controlled humidity and temperature to form dry particles of a specific shape and size. The cured particles are screened to remove particles that do not meet the specifications to ensure the uniformity and quality of the final product. Surface spraying of the natural antioxidant solution helps to enhance the stability of the product and extend the shelf life. The curing and screening processes ensure the uniformity of the particles and the high quality of the final product.

[0050] Specifically, in step S8, before packaging, the powder is metal detected to ensure that there are no metal impurities in the product. The net content of each bag of product is accurately weighed using an automatic weighing system to ensure that the net content of each bag of product is within the specified tolerance range. During the packaging process, the packaging material is subjected to an online leakage test to ensure the sealing of the packaging. After packaging, the product is subjected to X-ray inspection to ensure that there are no foreign objects in the product. The application of metal detection and automatic weighing systems improves the safety and accuracy of the product. The online leakage test and X-ray inspection ensure the integrity of the packaging and the hygiene and safety of the product.

[0051] The embodiments of the present invention are provided for the purpose of illustration and description. Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be understood as limitations of the present invention. Ordinary technicians in this field can change, modify, replace and modify the above embodiments within the scope of the present invention.

[0052] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "examples", "specific examples" or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine different embodiments or examples described in this specification and the features of different embodiments or examples, unless they are contradictory.

[0053] In the drawings of the embodiments disclosed in the present invention, only the structures involved in the embodiments disclosed in the present invention are involved, and other structures can refer to the general design. In the absence of conflict, the same embodiment and different embodiments of the present invention can be combined with each other.

[0054] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A seabuckthorn and kudzu root composite solid beverage, characterized in that: include: The beverage is composed of the following raw materials in percentage by weight: 15%-18% seabuckthorn powder, which is selected from seabuckthorn produced in Xinjiang and obtained by ultra-low temperature freeze-drying technology; 18%-22% kudzu root powder, which is selected from kudzu root produced in Guangxi and obtained through peeling, soaking, grinding and low-temperature drying processes; 7%-9% oligofructose, which is extracted from corn starch through an enzymatic hydrolysis process; 5%-7% dietary fiber, which is derived from oats and extracted through physical methods; vitamin C, which is obtained through a fermentation process; 0.3%-0.4% natural flavors, which are selected from lemon essential oils; and other food additives, which are added in appropriate amounts according to national food safety standards; the total solid content of the solid beverage is 60%-65%, and the moisture content does not exceed 5%.

2. A seabuckthorn and kudzu root composite solid beverage as claimed in claim 1, characterized in that: The seabuckthorn powder has a particle size of 100-200 microns and is obtained through the following steps: selecting seabuckthorn fruits with a maturity of more than 80%; washing, removing impurities and precooling; using ultra-low temperature freeze-drying technology to dry at a temperature of -40°C to -60°C to retain the nutrients of the seabuckthorn; and the dried seabuckthorn fruits are crushed to the required particle size by an ultra-fine grinder.

3. A seabuckthorn and kudzu root composite solid beverage as claimed in claim 2, characterized in that: The particle size of the kudzu root powder is 150-250 microns, and the kudzu root powder is obtained through the following steps: selecting fresh kudzu roots with a diameter greater than 2 centimeters, washing, peeling, slicing and soaking, the soaking liquid is a 0.5% saline solution, the soaking time is 2-4 hours, and low-temperature drying technology is used to dry at a temperature of 40°C to 60°C to maintain the natural flavor of the kudzu root. The dried kudzu root slices are crushed to the required particle size by an ultra-fine grinder.

4. A seabuckthorn and kudzu root composite solid beverage as claimed in claim 3, characterized in that: The oligofructose has a polymerization degree of 2-5, and the oligofructose is selected from corn with a starch content greater than 75%. Corn starch is converted into oligofructose by an enzymatic process using α-amylase and glucosyltransferase. The oligofructose is purified by ion exchange resin and ultrafiltration technology. The obtained oligofructose solution is converted into powder by spray drying technology.

5. The seabuckthorn and kudzu root composite solid beverage according to claim 4, characterized in that: The particle size of the dietary fiber is 50-100 microns, and the dietary fiber can be oats with a protein content of less than 15%; the oats are washed, soaked and boiled for 30-60 minutes; the dietary fiber is extracted from the oats by a physical method, including mechanical grinding and screening; the extracted dietary fiber is crushed into a desired particle size by a jet mill.

6. A seabuckthorn and kudzu root composite solid beverage and a preparation method thereof, for preparing the seabuckthorn and kudzu root composite solid beverage according to any one of claims 1 to 5, characterized in that: The method comprises the following steps: S1. preparing raw materials including seabuckthorn powder, kudzu root powder, oligofructose, dietary fiber, vitamin C and natural flavors; S2. Mix the seabuckthorn powder and kudzu root powder evenly for 5-10 minutes; S3. Add oligofructose and dietary fiber to the mixed powder and mix well for 10-15 minutes; S4. Add vitamin C to the mixture and mix well for 8-12 minutes; S5. Add natural flavors to the mixture and mix well. The mixing time is 6-10 minutes; S6. The mixed raw materials are dried at a drying temperature of 40-60 ° C for 2-4 hours to obtain a semi-finished solid beverage; S7. The mixed powder is granulated by a low temperature granulator to reduce the loss of nutrients. The granulation temperature is controlled at 35-45°C. The granulated particles are low temperature dried to remove excess moisture. The drying temperature is controlled at 50-60°C. S8. The fine powdered solid beverage is packaged and sterilized by ultraviolet light before packaging. The packaging material is an aluminum foil bag to ensure the hygiene and safety of the product; S9. Conduct a sealing test on the packaged solid beverage to ensure that there is no leakage in the package; S10. Carry out weight test on packaged solid beverages to ensure that the weight of each bag is within the specified range.

7. The preparation method of a seabuckthorn and kudzu root composite solid beverage as claimed in claim 6, characterized in that: The weighing and mixing of raw materials in step S1 also includes the following additional steps: before weighing, each raw material is subjected to humidity balance treatment to ensure the consistency of the moisture content of the raw material; the raw materials are mixed in an environment below atmospheric pressure using a vacuum mixer to reduce oxidation of the raw materials during the mixing process; during the mixing process, the temperature of the mixed material is monitored in real time to ensure that the temperature does not exceed 25°C to maintain the biological activity of the raw material.

8. The method for preparing a seabuckthorn and kudzu root composite solid beverage according to claim 6, characterized in that: The drying process in step S6 also includes the following additional steps: before spray drying, the raw material mixture is pre-dried to reduce the energy consumption of spray drying, nitrogen is used as a carrier gas for spray drying to prevent the raw material from oxidizing at high temperature, and the dried powder is collected by a cyclone separator to improve the purity and recovery rate of the powder.

9. The method for preparing a seabuckthorn and kudzu root composite solid beverage according to claim 6, characterized in that: In the step S7, the wet particles are surface-sprayed with a solution containing a natural antioxidant to enhance the stability of the product and extend the shelf life. The sprayed wet particles are solidified under conditions of controlled humidity and temperature to form dry particles of a specific shape and size. The solidified particles are screened to remove particles that do not meet the specifications, thereby ensuring the uniformity and quality of the final product.

10. The method for preparing a seabuckthorn and kudzu root composite solid beverage according to claim 6, characterized in that: In the step S8, before packaging, the powder is subjected to metal detection to ensure that there are no metal impurities in the product, and the net content of each bag of product is accurately weighed using an automatic weighing system to ensure that the net content of each bag of product is within the specified tolerance range. During the packaging process, the packaging material is subjected to an online leakage test to ensure the sealing of the packaging. After packaging, the product is subjected to X-ray inspection to ensure that there are no foreign objects in the product.

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