Solid beverage preparation process capable of improving glucoraphanin conversion rate

Abstract

The invention discloses a solid beverage preparation process capable of improving glucoraphanin conversion rate, and particularly relates to the field of solid beverage determination and preparation, the solid beverage preparation process comprises the following steps: obtaining raw materials and auxiliary materials, the raw materials comprise broccoli seeds, horseradish and cabbage; the method comprises the following steps: drying raw materials, respectively crushing to obtain dry powder samples, and recording particle size distribution data for constructing a structure release characteristic database; carrying out a water soaking extraction experiment on the dry powder sample according to a set gradient, recording extraction time, a solid-to-liquid ratio, a pH value and a heating rate, and collecting an extracting solution in each stage to form a time-concentration data set; according to the method, multi-layer data structures such as a particle size distribution database, an extraction rate model and a collaborative release parameter matrix are constructed, and liquid chromatography quantitative analysis is combined, so that dynamic parameter regulation and control in the whole process of extraction-conversion-drying of glucoraphanin are realized, the unit mass conversion rate of glucoraphanin is improved, and the functional expression stability of glucoraphanin is enhanced.

Description

Technical Field

[0001] The present invention relates to the technical field of determination and preparation of solid beverages, and more specifically, to a solid beverage preparation process capable of improving the conversion rate of glucoraphanin. Background Art

[0002] In the existing food functional field, glucoraphanin has attracted extensive attention due to its good anti-cancer, antioxidant and anti-inflammatory potential. However, solid beverages with glucoraphanin as the core functional ingredient are relatively scarce in the market, and usually face problems such as low extraction rate, poor conversion efficiency, and low ingredient stability. On the other hand, most existing processes use simple extraction or crushing and mixing methods, lacking refined modeling of the synergistic mechanism between raw material components, dynamic extraction behavior, and feedback regulation of key indicators, making it difficult to achieve stable and efficient product functional expression. Although existing methods can extract glucoraphanin, in the actual production process, the conversion rate of glucoraphanin is generally low and difficult to control, due to the influence of raw material particle size, extraction parameters (such as temperature, pH, solid-liquid ratio) and the proportion of auxiliary materials. Especially in solid beverages, there is a lack of in-depth modeling of the synergistic mechanism of ingredients such as broccoli seeds, horseradish and cabbage, which makes it difficult to dynamically adjust the process path. Summary of the invention

[0003] In order to overcome the above-mentioned defects of the prior art, the embodiments of the present invention provide a solid beverage preparation process capable of improving the conversion rate of glucoraphanin. By constructing a multi-layer data structure such as a particle size distribution database, an extraction rate model, and a synergistic release parameter matrix, and combining it with liquid chromatography quantitative analysis, dynamic parameter regulation in the whole process of glucoraphanin extraction-conversion-drying is achieved, thereby improving its unit mass conversion rate and enhancing its functional expression stability, so as to solve the problems raised in the above-mentioned background technology.

[0004] To achieve the above object, the present invention provides the following technical solution: a solid beverage preparation process capable of improving the conversion rate of glucoraphanin, comprising: Obtaining raw materials and auxiliary materials, the raw materials include broccoli seeds, horseradish, and cabbage; after drying the raw materials, respectively pulverizing them to obtain dry powder samples, and recording particle size distribution data for building a structure release characteristics database; The dry powder samples were subjected to water immersion extraction experiments according to the set gradient, the extraction time, solid-liquid ratio, pH value, heating rate were recorded, and the extracts at each stage were collected to form a time-concentration data set; The content of glucoraphanin in each extract was quantitatively determined by liquid chromatography, and the extraction rate model of each raw material was constructed; Based on the extraction rate model and the dry powder feed mass in the extraction test, the unit mass conversion potential of each group of samples was calculated, and a conversion potential index matrix was generated; The intervention variable space of horseradish and cabbage on glucoraphanin expression was constructed, the synergistic release parameter matrix was established and the combined influencing factors were extracted; In the multidimensional parameter space constructed by the conversion potential index matrix and the synergistic release parameter matrix, the ratio path that meets the target expression boundary and the combination stability conditions is screened to determine the raw material mixing ratio structure; Based on the raw material mixing ratio structure, add auxiliary materials and perform the quantitative mixing process of solid base materials and auxiliary materials; The mixed sample is subjected to quality inspection, and the measurement results are input into the multidimensional parameter space to determine whether to trigger the ratio feedback correction path or enter the final packaging process; the quality inspection includes sensory evaluation, moisture content, glucoraphanin conversion rate, glucoraphanin content, sulforaphane content, microbial indicators and heavy metal residues.

[0005] In a preferred embodiment, the broccoli seeds, horseradish, and cabbage in the raw materials are dried after being washed to remove part of the water in the raw materials; the auxiliary materials include a stabilizer, an antioxidant, and a flavoring agent; the stabilizer includes maltodextrin, the antioxidant includes vitamin C, and the flavoring agent includes citric acid; Then, a pulverizing process is performed, which includes pulverizing the dried broccoli seeds, horseradish and cabbage using a grinder or a pulverizer until the raw materials reach a desired powder particle size, and storing them in a dry and cool place for later use; Next, glucoraphanin extraction is performed, wherein the dried and crushed broccoli seeds are soaked in water for extraction, and the extraction is performed within a preset solid-liquid ratio range to obtain a broccoli seed water extract; Next, the glucoraphanin is dried, the broccoli seed water extract is filtered, the aqueous solution is collected, the final glucoraphanin powder is collected after drying, and sieved until the glucoraphanin reaches the target powder particle size; Next, the raw materials are mixed, and the extracted glucoraphanin powder is mixed with the crushed horseradish and cabbage according to the requirements of the formula; Then add the auxiliary materials and mix them. According to the requirements of the formula, add the auxiliary materials in the target proportion and mix them evenly; Then the mixed solid beverage formula is subjected to quality inspection; Finally, the solid beverage prepared by the formula is packaged.

[0006] In a preferred embodiment, the drying temperature of the drying treatment is 45°C-55°C, and the raw material is dried until the water content is less than 5%; The pulverized horseradish and cabbage are pulverized into 100-120 mesh powders; The water soaking extraction temperature for extracting glucoraphanin is 95°C-105°C; The solid-liquid ratio of the glucoraphanin extraction is 1:20-1:30 (g / mL); The glucoraphanin extraction was performed 3 times, each time for 2 hours; The equipment for drying glucoraphanin adopts a spray drying device with two-fluid spray atomization technology, which uses a pressure spray drying tower, the drying tower fan flow rate is 30, the air inlet temperature is 198°C, the peristaltic speed is 16RPM, and the air outlet temperature is maintained at 90°C during the spraying process.

[0007] In a preferred embodiment, the following raw materials are also included in percentage by weight: 48.2%-55.5% broccoli seeds, 15.8%-19.3% horseradish, and 8.8%-12.3% cabbage; The invention also includes the following auxiliary materials in percentage by weight: 8.0%-13.6% maltodextrin, 2.5%-5.1% vitamin C, and 0.5%-0.7% citric acid.

[0008] In a preferred embodiment, the particle size distribution data is described by constructing a particle size distribution vector expression; the particle size distribution vector expression is: ; in Indicates raw materials The particle size distribution data vector, ; In the formula Indicates raw materials The particle size is smaller than The particles account for 10% of the total volume; For raw materials The median particle size means that half of the particles are smaller than ; Indicated in raw materials The particle size is smaller than The particles account for 90% of the total volume; Build a database of structural release characteristics of various raw materials based on particle size distribution data; ; in For raw materials In time The theoretical release ratio function of the moment; For raw materials Theoretical peak release ratio; For raw materials The diffusion hysteresis coefficient of For raw materials The nonlinear diffusion factor of is the time variable in the extraction process; Next, a database of the structural release characteristics of raw materials is established. By establishing a mapping relationship between different raw materials and their diffusion characteristic parameter groups, a raw material-level kinetic structure index is formed: ; in is a structure release characteristic database, which is used to map the name of each raw material to its corresponding release model parameter triplet; where Indicates printing and setting relationship; For raw materials Theoretical release ratio peak value; For raw materials The diffusion hysteresis coefficient of For raw materials The diffusion nonlinear factor of In each water extraction experiment, a set of glucoraphanin concentration data was generated over time; Indicates The set of parameters for the group extraction experiment; ;in For the In the experiment group time point; is the solid-liquid ratio of this group of experiments; represents the initial pH value of the extraction solution in this group of experiments; is the heating rate; Construct a time-concentration dataset: ;in For the The time-concentration data pairs obtained from the group experiment; Indicated in In the experiment group In the extracts collected at each time point, The measured concentration of extracted glucoraphanin; For each raw material The total number of stage extraction experiments performed.

[0009] In a preferred embodiment, the extraction rate model is used to describe the extraction rate of glucoraphanin under different conditions. The extraction rate model includes a dynamic extraction model of time concentration with the crushing particle size, water immersion extraction temperature, pH value, solid-liquid ratio, and heating rate as variables, which serves as the basis for the subsequent unit conversion potential; the extraction rate model includes a dynamic extraction rate function and a variable control function of the rate constant; The extraction rate dynamic function is expressed as: ; The variable control function of the rate constant is expressed as: ; in For the Group experiment at time Glucoraphanin concentration under ; It represents the peak value of theoretical extraction concentration under this group of experiments; is the rate constant; and In the formula Indicates the extraction time, In the formula represents the extraction temperature; is the delay factor; The data of crushing particle size; The extraction temperature for water immersion; is the set reference temperature; , Indicates the extraction experiment range boundary; is the mass of dry powder; is the volume of the extract; is the initial pH value of the extract; is the pH reference point; Indicates the rate of change of heating temperature per unit time; , is an empirical constant; In each set of experiments, the conversion efficiency limit of glucoraphanin per unit mass of dry powder was calculated to form a potential index matrix, which provided a quantitative basis for the screening of combined pathways; the unit mass conversion potential function was expressed as: ; in For the The conversion potential per unit mass under a combination of conditions; Indicates the mass of dry powder feed in this group of experiments; is the total extraction time; is the spray drying efficiency function, which indicates the retention rate of the thermosensitive active ingredient during the drying process; ;in is the drying tower fan velocity, The values ​​include 30; are the air inlet temperature and air outlet temperature of spray drying respectively; The protective temperature of the spray air outlet; is the peristaltic speed of the peristaltic pump; , is a regulatory factor; is a standardized parameter.

[0010] In a preferred embodiment, a synergistic release parameter matrix and a multidimensional parameter space are constructed; a synergistic enhancement coefficient is defined. Indicates Broccoli seed sample No. The degree of improvement in unit mass conversion efficiency after adding similar synergistic raw materials (horseradish or cabbage); ; in For samples In adding The conversion rate of glucoraphanin per unit mass was measured after the addition of synergistic raw materials. For samples The basic unit mass conversion rate obtained by extraction without synergistic raw materials; Constructing the Cooperative Release Parameter Matrix , the collaborative release parameter matrix The rows represent the types of co-raw materials, and the columns represent the sample numbers; ; definition is the unit mass conversion potential vector; definition A set of multidimensional constraint functions that constitute the stability and target expression boundary; based on , , Constructing a multidimensional parameter space ; ; The multidimensional parameter space It represents the overall matching set of combined paths in terms of transformation potential, synergy relationship, and boundary constraints; Functions for fusing multidimensional structure factors to construct combinatorial spaces.

[0011] In a preferred embodiment, based on a multidimensional parameter space , select the path that meets the stability and expression boundary conditions, obtain the raw material ratio structure, and apply the calculated ratio structure to the quantitative mixing operation of raw materials and auxiliary materials; In the quantitative calculation of raw materials, For the The quality of the added raw materials; ;in is the mass ratio corresponding to the raw material selected in the multidimensional parameter space; is the total mass of raw materials in the mixed system; In the quantitative calculation of auxiliary materials, For the The quality of the added excipients; ;in is the preset ratio coefficient of the auxiliary material; Construct the detection indicator structure vector: ;in is the detection result vector; is the glucoraphanin content; is the sulforaphane content; is the conversion rate of glucoraphanin; is the moisture content of the sample; It is a microbial indicator; It is an indicator of heavy metal content; is the index value for sensory evaluation; based on and , forming the generation of parameter space feedback adjustment path; ;in is the local adjustment vector in parameter space; is the ratio feedback control function.

[0012] In a preferred embodiment, a new multidimensional parameter space is constructed and a raw material combination screening path is generated based on the unit mass conversion potential vector and the synergistic release parameter matrix , construct a new multidimensional parameter space formed by the combination , and screened out a set of raw material ratio combination paths that simultaneously meet the target expression ability of glucoraphanin and the synergistic stability of components ; ; in is the combination vector of each set of raw materials and conditions in space, Contains transformation potential and synergy parameters; is the unit mass conversion potential vector The raw material in The conversion value under each experimental condition; is the corresponding coordinated response parameter vector in the coordinated release parameter matrix; The total category of raw materials involved in the experiment; Indicates the number of gradient combinations tested for each raw material; ; in is the transformation potential evaluation function; Express boundary threshold for the target; To release the response function in coordination; is the collaborative response stability threshold.

[0013] In a preferred embodiment, when determining the raw material ratio combination path set Based on , and add auxiliary materials; ; in is the final mixing path vector, which represents the mixing path after the auxiliary material and the raw material are combined; Indicated in The target raw material mixing ratio path screened out; ⊕ is the mixing operator; , , is the quality parameter vector of three excipients; , , is the auxiliary material addition coefficient; Build quality detection parameter set: ; is the detection result vector; They represent the values ​​of sensory evaluation, moisture content, glucoraphanin conversion rate, glucoraphanin content, sulforaphane content, microbiological indexes, and heavy metal residues; Establish the final feedback judgment expression: ; in It is the process decision flag variable of the final feedback judgment expression; represents the allowed set of all test values ​​falling within the target range; if , then enter the packaging process; otherwise, re-screen the combination path.

[0014] Technical effects and advantages of the present invention: By constructing a multi-layer data structure including a particle size distribution database, an extraction rate model, and a synergistic release parameter matrix, and combining it with liquid chromatography quantitative analysis, dynamic parameter regulation in the entire process of glucoraphanin extraction-conversion-drying was achieved, thereby improving its unit mass conversion rate and enhancing its functional expression stability. By constructing a "multi-dimensional parameter space" and a "combined influencing factor matrix" and combining quality inspection parameters to form a feedback control logic, the ratio of raw materials and auxiliary materials can be automatically adjusted according to the actual measured conversion rate and sensory parameters to achieve the correction of the process path; In the process of constructing the synergistic release parameter matrix, the synergistic effect of horseradish and cabbage on the conversion behavior of glucoraphanin in broccoli seeds was quantitatively evaluated, so that complementary structural coupling was formed between the nutrients, which effectively improved the overall conversion potential and the stability of the finished product; The extraction rate control function is constructed using extraction time, temperature, pH, solid-liquid ratio, etc., and the raw material structure release database is formed in combination with the particle size characteristics, so that stable extraction efficiency and process controllability can be maintained under different raw material batches and extraction conditions; By introducing spray drying technology and converting its parameters such as wind speed, inlet and outlet air temperature, and peristaltic pump speed into spray drying efficiency functions, coupled with extraction behavior analysis, the thermal stability and retention rate of glucoraphanin and its conversion products were improved. By introducing structure-release function fitting based on the time-concentration data set, the actual extraction behavior is associated with the theoretical diffusion model, and a multi-raw material release behavior prediction framework is constructed, which can be used to predict the behavior of new raw materials or extraction conditions in the future. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a flow chart of the present invention. DETAILED DESCRIPTION

[0016] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. 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.

[0017] Refer to the instruction manual Figure 1 The present invention provides a solid beverage preparation process capable of improving the conversion rate of glucoraphanin, comprising: Obtaining raw materials and auxiliary materials, the raw materials include broccoli seeds, horseradish, and cabbage; after drying the raw materials, respectively pulverizing them to obtain dry powder samples, and recording particle size distribution data for building a structure release characteristics database; The dry powder samples were subjected to water immersion extraction experiments according to the set gradient, the extraction time, solid-liquid ratio, pH value, heating rate were recorded, and the extracts at each stage were collected to form a time-concentration data set; The content of glucoraphanin in each extract was quantitatively determined by liquid chromatography, and an extraction rate model of each raw material was constructed. It should also be noted that the liquid chromatography method is based on the separation and detection of the chromatographic behavior of glucoraphanin molecules in the extract. The extract sample is injected into the liquid chromatography system HPLC, a C18 reverse phase column is used as the stationary phase, and methanol-water or acetonitrile-water is used as the mobile phase for gradient elution. The peak area corresponding to the retention time is detected by an ultraviolet detector at a specific wavelength. , and then establish a calibration curve by combining standards of known concentrations: ,in Glucoraphanin The concentration at each sampling moment, , The calibration parameters are fitted to achieve quantitative analysis of glucoraphanin content; the specific wavelength includes 254 nm, because glucoraphanin has a maximum absorption peak in the ultraviolet-visible region, and its maximum absorption wavelength λmax is usually around 254 nm due to the double bond and electron donor-acceptor structure in its molecule. Therefore, in practical applications, 254 nm can be selected as the detection wavelength as appropriate; Based on the extraction rate model and the dry powder feed mass in the extraction test, the unit mass conversion potential of each group of samples was calculated, and a conversion potential index matrix was generated; The intervention variable space of horseradish and cabbage on glucoraphanin expression was constructed, the synergistic release parameter matrix was established and the combined influencing factors were extracted; In the multidimensional parameter space constructed by the conversion potential index matrix and the synergistic release parameter matrix, the ratio path that meets the target expression boundary and the combination stability conditions is screened to determine the raw material mixing ratio structure; Based on the raw material mixing ratio structure, add auxiliary materials and perform the quantitative mixing process of solid base materials and auxiliary materials; The mixed sample is subjected to quality inspection, and the measurement results are input into the multidimensional parameter space to determine whether to trigger the ratio feedback correction path or enter the final packaging process; the quality inspection includes sensory evaluation, moisture content, glucoraphanin conversion rate, glucoraphanin content, sulforaphane content, microbial indicators and heavy metal residues.

[0018] In a further description of the preparation process, the broccoli seeds, horseradish, and cabbage in the raw materials are washed and dried to remove part of the water in the raw materials; the auxiliary materials include a stabilizer, an antioxidant, and a flavoring agent; the stabilizer includes maltodextrin, the antioxidant includes vitamin C, and the flavoring agent includes citric acid; Then, a pulverizing process is performed, which includes pulverizing the dried broccoli seeds, horseradish and cabbage using a grinder or a pulverizer until the raw materials reach a desired powder particle size, and storing them in a dry and cool place for later use; Next, glucoraphanin extraction is performed, wherein the dried and crushed broccoli seeds are soaked in water for extraction, and the extraction is performed within a preset solid-liquid ratio range to obtain a broccoli seed water extract; Next, the glucoraphanin is dried, the broccoli seed water extract is filtered, the aqueous solution is collected, the final glucoraphanin powder is collected after drying, and sieved until the glucoraphanin reaches the target powder particle size; Next, the raw materials are mixed, and the extracted glucoraphanin powder is mixed with the crushed horseradish and cabbage according to the requirements of the formula; Then add the auxiliary materials and mix them. According to the requirements of the formula, add the auxiliary materials in the target proportion and mix them evenly; Then the mixed solid beverage formula is subjected to quality inspection; Finally, the solid beverage prepared by the formula is packaged in a food-grade packaging bag or canned form and stored in a dry, cool place, avoiding direct sunlight and a humid environment.

[0019] The drying temperature of the drying treatment is 45°C-55°C, and the moisture content of the raw material is dried to less than 5%. The drying equipment of the drying treatment is an oven with a good air circulation system so that the sample is heated evenly; The pulverized horseradish and cabbage are pulverized into 100-120 mesh powders; The water soaking extraction temperature for extracting glucoraphanin is 95°C-105°C; The solid-liquid ratio of the glucoraphanin extraction is 1:20-1:30 (g / mL); The glucoraphanin extraction was performed 3 times, each time for 2 hours; The equipment for drying glucoraphanin adopts a spray drying device with two-fluid spray atomization technology, which uses a pressure spray drying tower, the drying tower fan flow rate is 30, the air inlet temperature is 198°C, the peristaltic speed is 16RPM, and the air outlet temperature is maintained at around 90°C during the spraying process.

[0020] Also included are the following raw materials in percentage by weight: broccoli seeds 48.2%-55.5%, horseradish 15.8%-19.3%, cabbage 8.8%-12.3%; The invention also includes the following auxiliary materials in percentage by weight: 8.0%-13.6% maltodextrin, 2.5%-5.1% vitamin C, and 0.5%-0.7% citric acid.

[0021] The particle size distribution data is described by constructing a particle size distribution vector expression; because the crushing process directly determines the particle size distribution of the particles, and the particle size not only determines the specific surface area and diffusion path of the material, but also affects its release rate during the extraction process; therefore, we quantify the particle size distribution in order to construct the subsequent structural release function as the basic physical parameter; the particle size distribution vector expression is: ; in Indicates raw materials The particle size distribution data vector is used to express the frequency cumulative distribution corresponding to different particle sizes. ; In the formula Indicates raw materials The particle size is smaller than The particles account for 10% of the total volume; For raw materials The median particle size means that half of the particles are smaller than , which can be regarded as a representative value of granularity in practical applications; Indicated in raw materials The particle size is smaller than The particles account for 90% of the total volume, which is used to reflect the upper limit of the particle size distribution; In practical applications, the particle size determines its release path and diffusion efficiency, and the diffusion characteristics are the key input for the construction of the rate function in the extraction model; therefore, it is necessary to build a database of structural release characteristics containing various raw materials based on the particle size distribution data, which is used to subsequently construct the diffusion-dissolution function of each particle during the extraction process; ; in For raw materials In time The theoretical release ratio function is a function of the release rate of the raw material structure. The theoretical release ratio function represents the kinetic model of the release of the raw material structure. For raw materials Theoretically, the peak release ratio is used to reflect the maximum release allowed by its structure. The theoretical peak release ratio is a dimensionless coefficient between 0 and 1; For raw materials The diffusion hysteresis coefficient is used to reflect the degree of inhibition of diffusion by complex physical behaviors such as structural density, surface activity and swelling, and the unit is ; For raw materials The nonlinear diffusion factor of the raw material The nonlinear diffusion factor is used to regulate the acceleration of the diffusion rate over time, which is between 0.5 and 2 in practical applications; if , the model is a single exponential type, if it is greater than 1, it is an accelerated release; is the time variable in the extraction process; Next, a database of the structural release characteristics of raw materials is established. By establishing a mapping relationship between different raw materials and their diffusion characteristic parameter groups, a raw material-level kinetic structure index is formed: ; in is a structure release characteristic database, which is used to map the name of each raw material to its corresponding release model parameter triplet; where Represents printed relations, used to construct database records; For raw materials Theoretical release ratio peak value; For raw materials The diffusion hysteresis coefficient is used to measure the structural density, particle surface properties and their inhibition on the diffusion release rate. The larger the value, the slower the diffusion. For raw materials The diffusion nonlinear factor indicates the curvature of the release curve and controls whether the release curve exhibits acceleration, deceleration or linear release. In practical applications, it includes but is not limited to: For raw materials Its release behavior conforms to the exponential release curve. It indicates that the release behavior of the raw material shows accelerated release characteristics; In each water immersion extraction experiment, a set of glucoraphanin concentration data that changes with time is generated. These data are the basis for the subsequent fitting of the extraction rate model. In order to capture this dynamic change, it is necessary to record the true value of the glucoraphanin concentration in the extract samples collected at each time point under different extraction conditions; Indicates The set of parameters for the group extraction experiment; ;in For the In the experiment group A time point, that is, the sampling extraction time; is the solid-liquid ratio of this group of experiments, which means the ratio of the mass of dry powder to the volume of the leaching solution; represents the initial pH value of the extracted solution in this group of experiments, Used to control the effect of solution ionic strength on dissolution rate; is the heating rate, which is used to control the start-up phase effect of temperature change on the reaction rate; Construct a time-concentration dataset: ;in For the The time-concentration data pairs obtained from the group experiment, Used to reflect the specific extraction parameter group Next, raw materials The concentration change curve of glucoraphanin; Indicated in In the experiment group In the extracts collected at each time point, The measured concentration of extracted glucoraphanin; For each raw material The total number of stage extraction experiments performed.

[0022] The extraction rate model is used to describe the extraction rate of glucoraphanin under different conditions. The extraction rate model includes a dynamic extraction model of time concentration with the crushing particle size, water immersion extraction temperature, pH value, solid-liquid ratio, and heating rate as variables, which serves as the basis for the subsequent unit conversion potential. The extraction rate model includes the extraction rate dynamic function and the variable control function of the rate constant. The extraction rate dynamic function is expressed as: ; The variable control function of the rate constant is expressed as: ; in For the Group experiment at time Glucoraphanin concentration under ; represents the theoretical peak extraction concentration under this set of experiments, which is regulated by the spray drying efficiency function; is the rate constant; and In the formula Indicates the extraction time, In the formula represents the extraction temperature; is the delay factor, which represents the activation lag effect after the start time; is the data of crushing particle size, The unit is micron, 100120 mesh powder is approximately equivalent to 150μm125μm; The water soaking extraction temperature is (95℃-105℃); is the set reference temperature, for example 95°C; , Indicates the extraction experiment range boundary; is the mass of dry powder, which is the mass of extract; is the volume of the extract, and Together they form a description of the solid-to-liquid ratio; is the initial pH value of the extract; is the pH reference point. If it is neutral, you can choose to define the pH value as 7; It indicates the rate of change of heating temperature per unit time, which is also referred to as heating rate; , is an empirical constant, which can be obtained by fitting based on experimental modeling in practical applications; In each set of experiments, the conversion efficiency limit of glucoraphanin per unit mass of dry powder was calculated to form a potential index matrix, which provided a quantitative basis for the screening of combined pathways; the unit mass conversion potential function was expressed as: ; in For the The conversion potential per unit mass under a combination of conditions; Indicates the mass of dry powder feed in this group of experiments; is the total extraction time. For example, if the number of extractions of glucoraphanin is 3 times and each time is 2 hours, then 3 times × 2 hours = 6 hours; is the spray drying efficiency function, which indicates the retention rate of the thermosensitive active ingredient during the drying process; ;in is the drying tower fan velocity, The values ​​include 30; are the air inlet temperature and air outlet temperature of spray drying, The values ​​include 198°C, The values ​​include 90°C; The optimal protection temperature for the spray air outlet. The value of includes but is not limited to 95°C; is the peristaltic speed of the peristaltic pump, The values ​​include 16RPM; , is a regulatory factor, which is used to determine the degradation sensitivity; is the standardization parameter, which is used for normalization.

[0023] Construct a synergistic release parameter matrix and a multidimensional parameter space; based on the synergistic enhancement effect of horseradish and cabbage on the release efficiency of glucoraphanin in broccoli seeds, and according to the unit mass conversion gain difference produced by different synergistic components during the extraction process, construct a synergistic release parameter matrix; then use the conversion potential vector and synergistic parameters to jointly generate a multidimensional parameter space for combination decision-making as the input basis for subsequent raw material ratio path screening; define the synergistic enhancement coefficient Indicates Broccoli seed sample No. The degree of improvement in unit mass conversion efficiency after adding similar synergistic raw materials (horseradish or cabbage); ; in For samples In adding The conversion rate of glucoraphanin per unit mass was measured after the synergistic raw materials were prepared by chromatography combined with the rate of change of extraction concentration; For samples The basic unit mass conversion rate obtained by extraction without synergistic raw materials; The formula is used to quantify the direct contribution of the synergistic components to the extraction behavior; Constructing the Cooperative Release Parameter Matrix , the collaborative release parameter matrix The rows represent the types of synergistic raw materials (e.g., horseradish and cabbage), and the columns represent the sample numbers; ; represents the number of combinatorial conditions of the experimental setup; the synergistic release parameter matrix It is used to structure the synergistic enhancement effects under all samples and form a data-driven synergistic factor space; definition is the unit mass conversion potential vector, Derived from the unit mass conversion potential function; definition It is a set of multidimensional constraint functions consisting of stability and target expression boundaries. In practical applications, the set of multidimensional constraint functions includes but is not limited to conditions such as the lower limit of conversion rate and tolerance of collaborative fluctuations. , , Constructing a multidimensional parameter space ; ; The multidimensional parameter space Represents the overall matching set of all feasible combination paths under transformation potential, synergy relationship, and boundary constraints; Functions for fusing multidimensional structure factors to construct combinatorial spaces, including higher-order nested screening functions.

[0024] Based on multidimensional parameter space , select the optimal path that meets the stability and expression boundary conditions, obtain the specific raw material ratio structure, and apply the calculated ratio structure to the quantitative mixing operation of raw materials and auxiliary materials; In the quantitative calculation of raw materials, For the The quality of the added raw materials; ;in is the mass ratio corresponding to the raw material selected in the multidimensional parameter space; is the total mass of raw materials in the mixed system; In the quantitative calculation of auxiliary materials, For the The quality of the added excipients; ;in The ratio coefficient of the auxiliary material is preset; the final auxiliary material mixing process is completed through the composite structure of the raw material and the auxiliary material, preparing for quality inspection and feedback; Construct the detection indicator structure vector: ;in is the detection result vector, which contains the evaluation indicators of all quality detections; is the glucoraphanin content; is the sulforaphane content; is the conversion rate of glucoraphanin; is the moisture content of the sample; It is a microbial indicator, which includes the total colony count; It is an indicator of heavy metal content; The index values ​​for sensory evaluation include but are not limited to: , is the total number of sensory evaluators, For the Ratings from reviewers, For the The weight of the evaluators; based on and , forming the generation of parameter space feedback adjustment path; ;in is a local adjustment vector in the parameter space, and the local adjustment vector in the parameter space is used to update the matching path when the detection does not meet expectations; is the ratio feedback control function, which is used to adjust the current sample and The difference between the two generates the next step of the ratio correction value .

[0025] Construct a new multidimensional parameter space and generate a raw material combination screening path based on the unit mass conversion potential vector and the synergistic release parameter matrix , construct a new multidimensional parameter space formed by the combination , and screened out a set of raw material ratio combination paths that simultaneously meet the target expression ability of glucoraphanin and the synergistic stability of components ; ; in is the combination vector of each set of raw materials and conditions in space, Contains transformation potential and synergy parameters; is the unit mass conversion potential vector The raw material in The conversion value under each experimental condition; is the corresponding coordinated response parameter vector in the coordinated release parameter matrix, A coupled response structure used to reflect the expression of glucoraphanin in horseradish and cabbage; is the total type of raw materials involved in the experiment, such as broccoli seeds, horseradish, cabbage, so ; It represents the number of gradient combinations of experiments for each raw material, which is formed by the combination of extraction temperature, pH, particle size, etc.; ; in is a transformation potential evaluation function, which is used to measure the support strength of a unit raw material for target expression under corresponding conditions; Express boundary threshold for the target; The synergistic release response function is used to measure the system stability of the coupled release behaviors of different raw materials, for example, through the maximum response amplitude, boundary offset, coefficient of variation, etc. is the collaborative response stability threshold allowed by the system.

[0026] In determining the raw material ratio combination path set Based on , and add auxiliary materials; ; in is the final mixing path vector, which represents the mixing path after the auxiliary material and the raw material are combined; Indicated in The target raw material mixing ratio path screened out in ; ⊕ is the mixing operator, which means combining the raw material path with the auxiliary material weight; , , is the quality parameter vector of three excipients; , , is the auxiliary material addition coefficient, which is taken from the preset or specified proportion range; Build quality detection parameter set: ; is the test result vector, which contains 7 standard test indicators; They represent the values ​​of sensory evaluation, moisture content, glucoraphanin conversion rate, glucoraphanin content, sulforaphane content, microbiological indexes, and heavy metal residues; Establish the final feedback judgment expression: ; in It is the process decision flag variable of the final feedback judgment expression; represents the allowed set of all test values ​​falling within the target range; if , then enter the packaging process; otherwise, re-screen the combination path.

[0027] The components of the formula in the present invention are measured by percentage weight. If the total is not 100%, it shall be adjusted according to the listed proportion relationship; the combination of raw materials, auxiliary materials and preparation process in this scheme also includes the following specific embodiments and comparative examples: Embodiment 1

[0028] 1. Formula composition: Broccoli seeds: 50.9%; Horseradish: 18.6% Cabbage: 11.2% Excipients: 12.5%; Excipient composition: Stabilizer (maltodextrin): 8.9%; Antioxidants (vitamin C): 3.1%; Flavoring (citric acid): 0.5%; 2. Preparation process: S1: Purchase raw materials according to the recipe requirements and perform preliminary cleaning of horseradish and cabbage; S2: Dry the raw materials in an oven with a good air circulation system at 50°C until the moisture content of the raw materials is less than 5%; S3: The dried broccoli seeds were extracted by water immersion at 100°C with a solid-liquid ratio of 1:20 (g / mL), and the extraction was performed 3 times, each time for 2 hours; S4: The extracted broccoli seeds were spray dried in a drying device, with a drying tower fan flow rate of 30, an air inlet temperature of 198°C, a peristaltic speed of 16RPM, and the air outlet temperature was maintained at around 90°C during the spraying process; S5: putting the dried horseradish and cabbage into a grinder and passing through a 100-mesh sieve; S6: according to the formula ratio, the spray-dried broccoli seed water extract, horseradish powder and cabbage powder are mixed evenly; S7: Mix the auxiliary materials evenly and add them into the solid beverage; S8: Quality testing of solid beverage formulas, including sensory evaluation, moisture content, glucoraphanin conversion rate, glucoraphanin content, sulforaphane content, microbiological indicators, and heavy metal residues; S9: The solid beverage formula that has passed the inspection shall be packaged in a clean workshop and placed in a dry and cool place.

[0029] Embodiment 2

[0030] 1. Formula composition: Broccoli seeds: 49.7%; Horseradish: 16.6% Cabbage: 12.3% Excipients: 11.1%; Excipient composition: Stabilizer (maltodextrin): 8.1%; Antioxidant (vitamin C): 2.5%; Flavoring (citric acid): 0.5%; 2. Preparation process: S1: Purchase raw materials according to the recipe requirements and perform preliminary cleaning of horseradish and cabbage; S2: Dry the raw materials in an oven with a good air circulation system at 50°C until the moisture content of the raw materials is less than 5%; S3: The dried broccoli seeds were extracted by water immersion at 100°C with a solid-liquid ratio of 1:25 (g / mL) for 3 times, each time for 2 hours; S4: The extracted broccoli seeds were spray dried in a drying device, with a drying tower fan flow rate of 30, an air inlet temperature of 198°C, a peristaltic speed of 16RPM, and the air outlet temperature was maintained at around 90°C during the spraying process; S5: putting the dried horseradish and cabbage into a grinder and passing through a 100-mesh sieve; S6: according to the formula ratio, the spray-dried broccoli seed water extract, horseradish powder and cabbage powder are mixed evenly; S7: Mix the auxiliary materials evenly and add them into the solid beverage; S8: Quality testing of solid beverage formulas, including sensory evaluation, moisture content, glucoraphanin conversion rate, glucoraphanin content, sulforaphane content, microbiological indicators, and heavy metal residues; S9: The solid beverage formula that has passed the inspection shall be packaged in a clean workshop and placed in a dry and cool place.

[0031] Embodiment 3

[0032] 1. Formula composition: Broccoli seeds: 52.3%; Horseradish: 19.0%; Cabbage: 12.2% Excipients: 13.2%; Excipient composition: Stabilizer (maltodextrin): 10.1%; Antioxidant (vitamin C): 2.5%; Flavoring (citric acid): 0.6%; 2. Preparation process: S1: Purchase raw materials according to the recipe requirements and perform preliminary cleaning of horseradish and cabbage; S2: Dry the raw materials in an oven with a good air circulation system at 50°C until the moisture content of the raw materials is less than 5%; S3: The dried broccoli seeds were extracted by water immersion at 95°C with a solid-liquid ratio of 1:20 (g / mL), and the extraction was performed 3 times, each time for 2 hours; S4: The extracted broccoli seeds were spray dried in a drying device, with a drying tower fan flow rate of 30, an air inlet temperature of 198°C, a peristaltic speed of 16RPM, and the air outlet temperature was maintained at around 90°C during the spraying process; S5: putting the dried horseradish and cabbage into a grinder and passing through a 100-mesh sieve; S6: according to the formula ratio, the spray-dried broccoli seed water extract, horseradish powder and cabbage powder are mixed evenly; S7: Mix the auxiliary materials evenly and add them into the solid beverage; S8: Quality testing of solid beverage formulas, including sensory evaluation, moisture content, glucoraphanin conversion rate, glucoraphanin content, sulforaphane content, microbiological indicators, and heavy metal residues; S9: The solid beverage formula that has passed the inspection shall be packaged in a clean workshop and placed in a dry and cool place.

[0033] Comparative Example 1 (using the lower limit of the raw material ratio): 1. Formula composition: Broccoli seeds: 48.2%; Horseradish: 15.8% Cabbage: 8.8% Excipients: 11%; Excipient composition: Stabilizer (maltodextrin): 8.0%; Antioxidant (vitamin C): 2.5%; Flavoring (citric acid): 0.5%; 2. Preparation process: S1: Purchase raw materials according to the recipe requirements and perform preliminary cleaning of horseradish and cabbage; S2: Dry the raw materials in an oven with a good air circulation system at 45°C until the moisture content of the raw materials is less than 5%; S3: The dried broccoli seeds were extracted by water immersion at 95°C with a solid-liquid ratio of 1:20 (g / mL), and the extraction was performed 3 times, each time for 2 hours; S4: Use a spray drying device, with a drying tower fan flow rate of 30, an air inlet temperature of 198°C, a creep speed of 16RPM, and an air outlet temperature maintained at around 90°C; S5: putting the dried horseradish and cabbage into a grinder and passing through a 100-mesh sieve; S6: mixing broccoli seed water extract, horseradish powder and cabbage powder according to the formula ratio; S7: Mix the auxiliary materials evenly and add them into the solid beverage; S8: Conduct quality tests, including sensory evaluation, moisture content, glucoraphanin content, glucoraphanin conversion rate, sulforaphane content, microbiological indicators, and heavy metal residues; S9: The solid beverages that have passed the inspection shall be packaged in a clean workshop and placed in a dry and cool place.

[0034] Comparative Example 2 (Using the upper limit of the raw material ratio): 1. Formula composition: Broccoli seeds: 55.5%; Horseradish: 19.3% Cabbage: 12.3% Excipients: 19.4%; Excipient composition: Stabilizer (maltodextrin): 13.6%; Antioxidants (vitamin C): 5.1%; Flavoring (citric acid): 0.7%; 2. Preparation process: S1: Purchase raw materials according to the recipe requirements and perform preliminary cleaning of horseradish and cabbage; S2: Dry the raw materials in an oven with a good air circulation system at 55°C until the moisture content of the raw materials is less than 5%; S3: The dried broccoli seeds were extracted by water immersion at 105°C with a solid-liquid ratio of 1:30 (g / mL), and the extraction was performed 3 times, each time for 2 hours; S4: Use a spray drying device, with a drying tower fan flow rate of 30, an air inlet temperature of 198°C, a creep speed of 16RPM, and an air outlet temperature maintained at around 90°C; S5: putting the dried horseradish and cabbage into a grinder and passing through a 120-mesh sieve; S6: mixing broccoli seed water extract, horseradish powder and cabbage powder according to the formula ratio; S7: Mix the auxiliary materials evenly and add them into the solid beverage; S8: Conduct quality tests, including sensory evaluation, moisture content, glucoraphanin content, glucoraphanin conversion rate, sulforaphane content, microbiological indicators, and heavy metal residues; S9: The solid beverages that have passed the inspection shall be packaged in a clean workshop and placed in a dry and cool place.

[0035] Quality test based on Example 1-3 and Comparative Example 1-2 to construct Table 1: ; Based on this, the advantages of the present invention are: (1) High conversion rate of glucoraphanin: Broccoli seeds, horseradish and cabbage in the formula are all good sources of glucoraphanin, especially broccoli seeds. Horseradish and cabbage are rich in β-glucosidase, which can promote the conversion of glucoraphanin to sulforaphane in the body. (2) Comprehensive nutrition: All raw materials used are excellent sources of glucoraphanin, which not only has a broad-spectrum anti-cancer effect, but also contains a variety of vitamins and minerals, and has extremely high nutritional value; (3) Easy to store and carry: The solid beverage is very light and can be put into a pocket or backpack for consumption at any time.

[0036] The advantages of adding each raw material in the present invention are as follows: 1) Broccoli seeds: Broccoli seed water extract has been approved by the National Health and Family Planning Commission as a new food ingredient. Broccoli seeds are rich in sulforaphane, which can inhibit cell proliferation and induce apoptosis. It also has antioxidant, immunomodulatory, and antibacterial effects, and can improve obesity and alleviate diabetes-related diseases.

[0037] 2) Horseradish: A herbaceous plant of the genus Horseradish in the family Cruciferae, it is rich in glucosinolates and β-thiosidase, which can be hydrolyzed to produce products such as isothiocyanates. Horseradish is also rich in various vitamins and minerals, and has a variety of medicinal effects, such as helping digestion, promoting bile secretion, and promoting urination. The special flavor of horseradish can also stimulate the digestive organs and increase digestion capacity.

[0038] 3) Cabbage: A plant of the genus Brassica in the cruciferous family, it is rich in β-sulfosidase, which can catalyze the hydrolysis of glucoraphanin, increase intestinal microbial diversity, and promote the conversion of glucoraphanin. In addition, it is rich in vitamins, which can resist the invasion of free radicals and delay cell aging.

[0039] 4) Accessories: Stabilizers can maintain the stability of solid beverages and reduce quality problems caused by environmental changes. Antioxidants can delay the oxidation process and extend the shelf life of solid beverages. Flavoring agents can improve the taste by providing specific flavors, thereby enhancing appetite and helping food to be better digested and absorbed.

[0040] In summary, the preparation process of the solid beverage can not only improve the conversion rate of glucoraphanin and enhance immunity, but also has rich nutrients, which is suitable for the needs of modern people in pursuit of a healthy life.

[0041] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. 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 process for preparing a solid beverage capable of improving the conversion rate of glucoraphanin, comprising: Obtain raw materials and auxiliary materials, including broccoli seeds, horseradish, and kale; The raw material is dried and then crushed to obtain a dry powder sample; Features: The dry powder sample was subjected to a water immersion extraction experiment according to a set gradient, and the extracts at each stage were recorded and collected to form a time-concentration data set; The content of glucoraphanin in each extract was quantitatively determined by liquid chromatography, and the extraction rate model of each raw material was constructed; Based on the extraction rate model and the dry powder feed mass in the extraction test, the unit mass conversion potential of each group of samples was calculated, and a conversion potential index matrix was generated; The intervention variable space of horseradish and cabbage on glucoraphanin expression was constructed, the synergistic release parameter matrix was established and the combined influencing factors were extracted; In the multidimensional parameter space constructed by the conversion potential index matrix and the synergistic release parameter matrix, the ratio path that meets the target expression boundary and the combination stability conditions is screened to determine the raw material mixing ratio structure; Based on the raw material mixing ratio structure, auxiliary materials are added to carry out the quantitative mixing process of solid base materials and auxiliary materials.

2. A process for preparing a solid beverage capable of improving the conversion rate of glucoraphanin according to claim 1, characterized in that: After the raw materials are dried, they are pulverized to obtain dry powder samples, and the particle size distribution data are recorded for building a database of structural release characteristics; The dry powder samples were subjected to water immersion extraction experiments according to the set gradient, the extraction time, solid-liquid ratio, pH value, heating rate were recorded, and the extracts at each stage were collected to form a time-concentration data set; The mixed sample is subjected to quality inspection, and the measurement results are input into the multidimensional parameter space to determine whether to trigger the ratio feedback correction path or enter the final packaging process; the quality inspection includes sensory evaluation, moisture content, glucoraphanin conversion rate, glucoraphanin content, sulforaphane content, microbial indicators and heavy metal residues.

3. A process for preparing a solid beverage capable of improving the conversion rate of glucoraphanin according to claim 2, characterized in that: The broccoli seeds, horseradish and cabbage in the raw materials are washed and then dried to remove part of the water in the raw materials; the auxiliary materials include a stabilizer, an antioxidant and a flavoring agent; the stabilizer includes maltodextrin, the antioxidant includes vitamin C, and the flavoring agent includes citric acid; Then, a pulverizing process is performed, which includes pulverizing the dried broccoli seeds, horseradish and cabbage using a grinder or a pulverizer until the raw materials reach a desired powder particle size, and storing them in a dry and cool place for later use; Next, glucoraphanin extraction is performed, wherein the dried and crushed broccoli seeds are soaked in water for extraction, and the extraction is performed within a preset solid-liquid ratio range to obtain a broccoli seed water extract; Next, the glucoraphanin is dried, the broccoli seed water extract is filtered, the aqueous solution is collected, the final glucoraphanin powder is collected after drying, and sieved until the glucoraphanin reaches the target powder particle size; Next, the raw materials are mixed, and the extracted glucoraphanin powder is mixed with the crushed horseradish and cabbage according to the requirements of the formula; Then add the auxiliary materials and mix them. According to the requirements of the formula, add the auxiliary materials in the target proportion and mix them evenly; Then the mixed solid beverage formula is subjected to quality inspection; Finally, the solid beverage prepared by the formula is packaged; The drying temperature of the drying process is 45°C-55°C, and the water content in the raw material is dried to less than 5%; The pulverized horseradish and cabbage are pulverized into 100-120 mesh powders; The water soaking extraction temperature for extracting glucoraphanin is 95°C-105°C; The solid-liquid ratio of the glucoraphanin extraction is 1:20-1:30 (g / mL); The glucoraphanin extraction was performed 3 times, each time for 2 hours; The equipment for drying glucoraphanin adopts a spray drying device with two-fluid spray atomization technology, which uses a pressure spray drying tower, the drying tower fan flow rate is 30, the air inlet temperature is 198°C, the peristaltic speed is 16RPM, and the air outlet temperature is maintained at 90°C during the spraying process.

4. A process for preparing a solid beverage capable of improving the conversion rate of glucoraphanin according to claim 3, characterized in that: Also included are the following raw materials in percentage by weight: broccoli seeds 48.2%-55.5%, horseradish 15.8%-19.3%, cabbage 8.8%-12.3%; The invention also includes the following auxiliary materials in percentage by weight: 8.0%-13.6% maltodextrin, 2.5%-5.1% vitamin C, and 0.5%-0.7% citric acid.

5. A process for preparing a solid beverage capable of improving the conversion rate of glucoraphanin according to claim 1 or 4, characterized in that: The particle size distribution data is described by constructing a particle size distribution vector expression; the particle size distribution vector expression is: ; in Indicates raw materials The particle size distribution data vector, ; In the formula Indicates raw materials The particle size is smaller than The particles account for 10% of the total volume; For raw materials The median particle size means that half of the particles are smaller than ; Indicated in raw materials The particle size is smaller than The particles account for 90% of the total volume; Build a database of structural release characteristics of various raw materials based on particle size distribution data; ； in For raw materials In time The theoretical release ratio function of the moment; For raw materials Theoretical peak release ratio; For raw materials The diffusion hysteresis coefficient of For raw materials The nonlinear diffusion factor of is the time variable in the extraction process; Next, a database of the structural release characteristics of raw materials is established. By establishing a mapping relationship between different raw materials and their diffusion characteristic parameter groups, a raw material-level kinetic structure index is formed: ; in is a structure release characteristic database, which is used to map the name of each raw material to its corresponding release model parameter triplet; where Indicates printing and setting relationship; For raw materials Theoretical release ratio peak value; For raw materials The diffusion hysteresis coefficient of For raw materials The diffusion nonlinear factor of In each water extraction experiment, a set of glucoraphanin concentration data was generated over time; Indicates The set of parameters for the group extraction experiment; ;in For the In the experiment group time point; is the solid-liquid ratio of this group of experiments; represents the initial pH value of the extraction solution in this group of experiments; is the heating rate; Construct a time-concentration dataset: ;in For the The time-concentration data pairs obtained from the group experiment; Indicated in In the experiment group In the extracts collected at each time point, The measured concentration of extracted glucoraphanin; For each raw material The total number of stage extraction experiments performed.

Images