Blended camellia oleifera nutritional granules and preparation method thereof

Abstract

The invention relates to blended oil tea nutrition granules and a preparation method thereof, and belongs to the technical field of brewing food, the blended oil tea nutrition granules comprise main materials and auxiliary materials, the main materials comprise, by mass, 8% of cold-pressed linseed oil, 0-25% of wheat flour, 0-25% of buckwheat flour, 10-30% of soybean meal, 0-10% of millet flour, 0-10% of glutinous rice flour, 0-10% of corn flour, 10-20% of oat flour and 0-20% of red date powder, and the auxiliary materials comprise, by mass, 0-20% of corn flour, 0-20% of corn flour and 0-20% of red date powder; the nutritional powder is prepared from 0-10% of black rice powder, 0-12% of coix seed powder, 0-10% of red bean powder, 0-2% of almonds, 2-4% of black sesame seeds, 0-2% of white sesame seeds, 3-5% of peanuts, 0-4% of shelled melon seeds, 2-3% of raisins, 2-4% of walnuts, 0-1% of Chinese wolfberry fruits and 0-3% of whole egg powder. According to the invention, the thought that five cereals nourish human bodies is adopted, a plurality of cereals are matched and fried, and the cold-pressed linseed oil is blended to provide nutrition and taste in multiple aspects, so that the instant granule food capable of rapidly supplementing nutrition is provided for different crowds such as drivers, students, workers and office workers.

Description

Technical Field

[0001] The invention belongs to the technical field of instant food and relates to a prepared camellia oleifera nutritional instant preparation and a preparation method thereof. Background Art

[0002] Oil tea noodles are a common food in northern my country. Originally, they were also called fried noodles. The earliest ones were sorghum noodles that were carried with people and eaten dry or brewed with mare's milk. Oil tea noodles are mainly sweet and salty. They are refined by traditional techniques and have a mellow taste, rich nutrition, and are easy to eat. The flavor is quite unique. Oil tea noodles were first eaten by the Hui people and nomadic peoples, and later developed to ethnic minorities in Xinjiang. With the migration of Hakka people to the south, oil tea noodles are almost everywhere in my country, but the flavor and production process have undergone certain changes with regional changes.

[0003] At present, the production process of oil tea noodles mainly involves raw material screening, frying, mixing, packaging and storage. For example: select fresh and plump grain crops such as wheat, corn, millet, black rice, soybeans, etc., as well as high-quality nuts and auxiliary materials. The raw materials need to go through pre-treatment steps such as screening, cleaning, soaking, and grinding. Fry the grain powder and vegetable oil together to fully heat the grain powder and release the aroma. Mix the fried grain powder with sugar, chopped nuts and other auxiliary materials in a certain proportion to make oil tea noodles, which are then packaged into small bags. The packaging must be well sealed to prevent moisture and deterioration.

[0004] The main problem with oil tea noodles at present is that they are processed using animal oils such as butter, which makes the processed oil tea noodles greasy and difficult to digest. Summary of the invention

[0005] The purpose of the present invention is to provide a blended oil-tea nutritious granule and a preparation method thereof. The present invention is based on the idea that five grains nourish the human body, and multiple grains are fried together, and cold-pressed linseed oil is blended to provide multiple nutrition and tastes, providing a granule food for rapid nutritional supplementation for different groups of people such as drivers, students, workers, and office workers.

[0006] The technical solution adopted by the present invention to achieve its purpose is as follows:

[0007] A blended oil-tea nutritional granule comprises main ingredients and auxiliary ingredients. The main ingredients, measured by mass percentage, comprise 8% cold-pressed linseed oil, 0-25% wheat flour, 0-25% buckwheat flour, 10-30% soybean flour, 0-10% millet flour, 0-10% glutinous rice flour, 0-10% corn flour, 10-20% oat flour, 0-20% red date flour, 0-10% black rice flour, 0-12% coix seed flour, 0-10% red bean flour, 0-2% almond, 2-4% black sesame, 0-2% white sesame, 3-5% peanut, 0-4% melon seed kernel, 2-3% raisin, 2-4% walnut, 0-1% wolfberry and 0-3% whole egg powder.

[0008] Preferably, the auxiliary material is one or any combination of salt, onion powder, garlic powder, pepper powder, white sugar, brown sugar, and trehalose.

[0009] Preferably, the green onion powder is prepared by steaming green onion slices, drying them in an oven at 80°C after steaming, and grinding the dried green onion slices into powder to obtain the green onion powder; the garlic powder is prepared by steaming garlic slices, drying them in an oven at 80°C after steaming, and grinding the dried garlic slices into powder to obtain the garlic powder; the Sichuan pepper powder is prepared by adding salt to a wok, mixing the mixture, frying the Sichuan pepper, and grinding the fried Sichuan pepper into powder to obtain the Sichuan pepper powder.

[0010] Preferably, the main ingredients, measured by mass percentage, include 8% cold-pressed linseed oil, 20% wheat flour, 10% soybean flour, 10% millet flour, 10% glutinous rice flour, 10% corn flour, 10% oat flour, 2% black sesame, 2% white sesame, 5% peanuts, 3% melon seeds (such as sunflower seeds or pumpkin seeds, etc.), 3% raisins, 4% walnuts, 1% wolfberry, and 2% whole egg powder; the auxiliary ingredients, measured by the total mass of the main ingredients, consist of 2% salt, 0.3% onion powder, 0.2% garlic powder, and 0.05% pepper powder.

[0011] Preferably, the main ingredients, calculated by mass percentage, include 8% cold-pressed linseed oil, 25% wheat flour, 10% soybean flour, 10% millet flour, 10% glutinous rice flour, 10% corn flour, 10% oat flour, 2% black sesame seeds, 2% white sesame seeds, 3% peanuts, 3% melon seeds, 2% raisins, 2% walnuts, and 3% whole egg powder; the auxiliary ingredients, calculated by the total mass of the main ingredients, consist of 15% white sugar and 15% brown sugar.

[0012] Preferably, the main ingredients, calculated by mass percentage, include 8% cold-pressed linseed oil, 25% buckwheat flour, 22% oat flour, 30% soybean flour, 4% black sesame, 4% melon seeds, 4% walnuts, 1% wolfberry, and 2% whole egg powder; the auxiliary ingredients, calculated by the total mass of the main ingredients, include 2% salt, 0.3% scallion powder, 0.2% garlic powder, and 0.06% pepper powder.

[0013] Preferably, the main ingredients, calculated by mass percentage, include 8% cold-pressed linseed oil, 20% red date powder, 15% oatmeal powder, 20% soybean powder, 5% black rice powder, 10% coix seed powder, 10% red bean powder, 3% raisins, 3% walnuts, 2% almonds, 2% black sesame seeds, and 2% whole egg powder; the auxiliary ingredients, calculated by the total mass of the main ingredients, consist of 15% trehalose and 15% brown sugar.

[0014] A method for preparing a tea oil nutritional granule comprises the following steps:

[0015] S1. 0-25% wheat flour, 0-25% buckwheat flour, 10-30% soybean flour, 0-10% millet flour, 0-10% glutinous rice flour, 0-10% corn flour, 10-20% oat flour, 0-10% black rice flour, 0-12% coix seed flour, 0-10% red bean flour, mixed through a 100-mesh sieve, the mixed sieved powder is put into a wok and stir-fried until fragrant;

[0016] S2. 0-2% almonds, 2-4% black sesame, 0-2% white sesame, 3-5% peanuts, 0-4% melon seeds, 2-4% walnuts, roasted separately, mixed with 2-3% raisins and 0-1% wolfberry, and crushed into powder in a crusher;

[0017] S3. The whole egg powder, the material obtained in step S1, the auxiliary materials are stirred and mixed, cold-pressed linseed oil is added, stirred and mixed, and passed through an 80-mesh sieve;

[0018] S4. The sieved material in step S3 is mixed evenly with the powder in step S2 to prepare the tea oil nutritional granules.

[0019] A method for preparing a tea oil nutritional granule comprises the following steps:

[0020] S1. 0-25% wheat flour, 0-25% buckwheat flour, 10-30% soybean flour, 0-10% millet flour, 0-10% glutinous rice flour, 0-10% corn flour, 10-20% oat flour, 0-10% black rice flour, 0-12% coix seed flour, 0-10% red bean flour, mixed through a 100-mesh sieve, the mixed sieved powder is put into a wok and stir-fried until fragrant;

[0021] S2. 0-2% almonds, 2-4% black sesame, 0-2% white sesame, 3-5% peanuts, 0-4% melon seeds, 2-4% walnuts, roasted separately, mixed with 2-3% raisins and 0-1% wolfberry, and crushed into powder in a crusher;

[0022] S4. Add the material obtained in step S1 to cold-pressed linseed oil, stir and mix, and pass through an 80-mesh sieve;

[0023] S5. Mix 0-20% of red date powder with the auxiliary materials, then add the whole egg powder and mix, and finally add the sieved material in step S4 and the powder in step S2 and mix evenly to obtain the prepared tea nutrient granules.

[0024] Preferably, in step S1, the temperature of frying in a wok until cooked and fragrant is 180-200°C.

[0025] The beneficial effects of the present invention are:

[0026] The oil used in the formula of the present invention is cold-pressed linseed oil, which eliminates the old traditional oil tea made of butter, which is not accepted by young people and children in terms of taste. Cold-pressed linseed oil has a mild taste and rich nutrition, which is acceptable to the public. The present invention improves the taste and flavor of oil tea, and mixes whole egg powder, green onion powder, garlic powder, pepper powder, etc. to increase the nutritional taste and fragrance.

[0027] The finished oil tea product produced by the cold-pressed linseed oil prepared by the present invention mainly has the taste of grains and dried fruits after being brewed with 80°C hot water. The main reason why the cold-pressed linseed oil has no obvious taste is that the cold-pressed linseed finished oil has a slight taste. The taste concentration of the linseed finished oil produced by the cold-pressing process and the hot-pressing process is very different. The linseed oil produced by the cold-pressing process has a slight taste and a smooth taste. After being mixed with fried grains and dried fruits, the linseed oil mainly has the taste of grains and dried fruits.

[0028] The invention adopts whole egg powder for improvement, which can provide taste and nutrition on the one hand, and also play an emulsifying role on the other hand. The use of the whole egg powder can prevent the prepared oil tea product from stratification after adding water and dissolving.

[0029] The cold-pressed linseed oil used in the present invention has the following effects:

[0030] 1. It can lower total cholesterol levels and prevent cardiovascular and cerebrovascular diseases: Medical research shows that α-linolenic acid can lower total cholesterol levels, increase beneficial high-density lipoprotein (HDL) levels, inhibit cellular uptake and accumulation of low-density lipoprotein cholesterol (LDL), thereby helping to protect the health of the cardiovascular system and improve hyperlipidemia and hypertension.

[0031] 2. Improve brain function and enhance brain power: The main components of the human brain are lipids, of which about 20% are omega-3 unsaturated fatty acids; and about 40% of the lipids in the human retina are omega-3 unsaturated fatty acids. α-linolenic acid can be converted into DHA in the human body, providing sufficient nutrition for the brain, and plays an important role in the intellectual development of infants and young children, improving memory in teenagers, strengthening the brain of middle-aged and elderly people, and preventing Alzheimer's disease.

[0032] 3. Improve stress resistance: Flaxseed can reduce the impact of harmful biochemical substances produced when the body is under stress, stabilize emotions, maintain a calm state of mind, and reduce depression and insomnia.

[0033] 4. Reduce allergic reactions: Flaxseed can help reduce allergic reactions, but because the entire body needs to be reorganized, it takes a long time to completely eliminate the allergies, and comprehensive nutritional support is required.

[0034] 5. Relieve asthma: After a few days of consumption, asthma attacks can be significantly alleviated. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 It is a physical picture of the oil tea product of the present invention.

[0036] Figure 2 This is a diagram for preparing the oil tea product of the present invention.

[0037] In the attached figure, from left to right are salty oil tea, sweet oil tea, low-sugar oil tea, and red date oil tea. DETAILED DESCRIPTION

[0038] The present invention is described in detail below in conjunction with specific embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work should belong to the scope of protection of the present invention.

[0039] The raw materials used in the present invention can be purchased from the market or processed by oneself, for example:

[0040] Scallion powder: Slice the scallions and steam them, then dry them in an oven at 80°C, and grind the dried scallion slices into powder to make scallion powder.

[0041] Garlic powder: slice the garlic and steam it, then dry it in an oven at 80°C, and grind the dried garlic slices into powder to make garlic powder.

[0042] Sichuan pepper powder: add salt to Sichuan pepper in a wok and fry the pepper until cooked. Grind the cooked pepper into powder to make Sichuan pepper powder.

[0043] Red date powder: Wash, dry and remove the pits of the red dates. Continue to dry the pitted red dates until the moisture content is less than 7%. When the dried red dates are below 20℃, put them into a powder grinder and crush them into red date powder.

[0044] Example 1

[0045] Salty oil tea:

[0046] A blended oil-tea nutritional granule comprises, by weight percentage, 8% cold-pressed linseed oil, 20% wheat flour, 10% soybean flour, 10% millet flour, 10% glutinous rice flour, 10% corn flour, 10% oat flour, 2% black sesame, 2% white sesame, 5% peanuts, 3% melon seed kernels (sunflower seed kernels), 3% raisins, 4% walnuts, 1% wolfberry, and 2% whole egg powder; and auxiliary materials, by weight percentage, comprise 2% salt, 0.3% green onion powder, 0.2% garlic powder, and 0.05% pepper powder.

[0047] Preparation method:

[0048] A method for preparing a tea oil nutritional granule comprises the following steps:

[0049] S1. Mix wheat flour, soybean flour, millet flour, glutinous rice flour, corn flour, and oat flour through a 100-mesh sieve, and fry the mixed sieved powder in a wok until cooked and fragrant (180-200°C, frying for 27-33 minutes for 50 catties of frying);

[0050] S2. Roast black sesame, white sesame, peanuts, melon seeds, and walnuts separately, mix with raisins and wolfberries, and crush into powder in a crusher;

[0051] S3. The egg powder, the material obtained in step S1, onion powder, garlic powder, pepper powder are stirred and mixed, and cold-pressed linseed oil is added in portions, stirred and mixed, and passed through an 80-mesh sieve;

[0052] S4. The sieved material in step S3 is mixed evenly with the powder and salt in step S2 to prepare the tea oil nutritional granules.

[0053] The nutritional composition table of the prepared camellia oleifera nutritional granules obtained in this embodiment is as follows:

[0054] Table 1

[0055] project Content per 100g Nutrient Reference Values energy 2148 kJ 26％ protein 18.2g 30％ Fat 24.5g 41％ carbohydrate 54.8g 18％ sodium 280mg 14％

[0056] Example 2

[0057] Sweet tea:

[0058] A blended oil-tea nutritional granules comprises, by weight percentage, 8% cold-pressed linseed oil, 25% wheat flour, 10% soybean flour, 10% millet flour, 10% glutinous rice flour, 10% corn flour, 10% oat flour, 2% black sesame, 2% white sesame, 3% peanuts, 3% melon seeds, 2% raisins, 2% walnuts and 3% whole egg powder; and auxiliary materials, by weight percentage, comprise 15% white sugar and 15% brown sugar.

[0059] Preparation method:

[0060] A method for preparing a tea oil nutritional granule comprises the following steps:

[0061] S1. Mix 10% wheat flour, soybean flour, millet flour, glutinous rice flour, corn flour and oat flour through a 100-mesh sieve, put the mixed sieved powder into a wok and fry until cooked (180-200°C, 27-33 minutes for 50 catties of frying);

[0062] S2. Roast black sesame, white sesame, peanuts, melon seeds, and walnuts separately, mix with raisins, and crush into powder in a crusher;

[0063] S3. The whole egg powder, the material obtained in step S1, white sugar, brown sugar are stirred and mixed, cold-pressed linseed oil is added, stirred and mixed, and passed through an 80-mesh sieve;

[0064] S4. The sieved material in step S3 is mixed evenly with the powder in step S2 to prepare the tea oil nutritional granules.

[0065] The nutritional composition table of the prepared camellia oleifera nutritional granules obtained in this embodiment is as follows:

[0066] Table 2

[0067] project Content per 100g Nutrient Reference Values energy 1871 kJ 22％ protein 10.8g 18％ Fat 11.5g 20％ carbohydrate 74.2g 25％ sodium 195mg 10％

[0068] Example 3

[0069] Low sugar tea:

[0070] A blended oil-tea nutritional granule comprises, by weight percentage, 8% cold-pressed linseed oil, 25% buckwheat flour, 22% oat flour, 30% soybean flour, 4% black sesame, 4% melon seed kernel, 4% walnut, 1% wolfberry and 2% whole egg powder; and auxiliary materials, by weight percentage, comprise 2% salt, 0.3% scallion powder, 0.2% garlic powder and 0.06% pepper powder.

[0071] Preparation method:

[0072] A method for preparing a tea oil nutritional granule comprises the following steps:

[0073] S1. Mix wheat flour, oat flour and soybean flour through a 100-mesh sieve, put the mixed sieved powder into a wok and fry until cooked (180-200°C, 27-33 minutes for 50 catties of frying);

[0074] S2. roast black sesame, melon seeds, and walnuts separately, mix with wolfberry, and crush into powder in a crusher;

[0075] S3. The egg powder, the material obtained in step S1, onion powder, garlic powder, pepper powder are stirred and mixed, cold-pressed linseed oil is added, stirred and mixed, and passed through an 80-mesh sieve;

[0076] S4. The sieved material in step S3 is mixed evenly with the powder and salt in step S2 to prepare the tea oil nutritional granules.

[0077] The nutritional composition table of the prepared camellia oleifera nutritional granules obtained in this embodiment is as follows:

[0078] Table 3

[0079] project Content per 100g Nutrient Reference Values energy 2133 kJ 25％ protein 26.5g 44％ Fat 24.7g 41％ carbohydrate 45.2g 15％ sodium 285mg 14％

[0080] Example 4

[0081] Red Date Tea:

[0082] A blended oil-tea nutritional granule comprises main ingredients, calculated by weight percentage, of 8% cold-pressed linseed oil, 20% red date powder, 15% oatmeal powder, 20% soybean powder, 5% black rice powder, 10% coix seed powder, 10% red bean powder, 3% raisins, 3% walnuts, 2% almonds, 2% black sesame seeds and 2% whole egg powder; auxiliary ingredients, calculated by the total weight of the main ingredients, consist of 15% trehalose and 15% brown sugar.

[0083] Preparation method:

[0084] A method for preparing a tea oil nutritional granule comprises the following steps:

[0085] S1. Mix oatmeal flour, soybean flour, black rice flour, coix seed flour, and red bean flour through a 100-mesh sieve, and fry the mixed sieved powder in a wok until cooked and fragrant (180-200°C, frying for 27-33 minutes for 50 catties of frying);

[0086] S2. Roast walnuts, almonds, and black sesame seeds separately, mix with raisins, and crush into powder in a crusher;

[0087] S3. Add the material obtained in step S1 to cold-pressed linseed oil, stir and mix, and pass through an 80-mesh sieve;

[0088] S4. Mix the red date powder with trehalose and brown sugar, then add the whole egg powder and mix, and finally add the sieved material in step S3 and the powder in step S2 and mix evenly to obtain the prepared tea nutrient granules.

[0089] The nutritional composition table of the prepared camellia oleifera nutritional granules obtained in this embodiment is as follows:

[0090] Table 4

[0091] project Content per 100g Nutrient Reference Values energy 1812 kJ 22％ protein 8.6g 14％ Fat 9.4g 16％ carbohydrate 77.5g 26％ sodium 185mg 9％

[0092] How to eat: Take about 60 grams of the finished oil tea, put it in a bowl, add boiling water above 80℃, let it stand for 2 minutes, then stir evenly and it is ready to eat; these types of oil tea can also be eaten dry, with a strong aroma and rich nutrition.

[0093] Sensory evaluation

[0094] 1. Evaluation criteria

[0095] Color (10 points)

[0096] Uneven product color 1-5 points The color is relatively normal and uniform, 6-8 points The product is uniform and consistent 8-10 points Taste (10 points)

[0097] The aroma is not obvious, the burning smell is obvious 1-5 points Light aroma, no obvious burning smell 6-8 points Rich fragrance, fresh fragrance without odor 8-10 points Organizational structure (10 points)

[0098] Powdery, severe agglomeration 1-5 points Loose powder, with lumps 6-8 points Dry loose powder, slightly agglomerated or no agglomeration 8-10 minutes Viscosity (10 points)

[0099] After brewing, it is too thin or too thick, and the viscosity is 1-6 points Appropriate viscosity, neither too thin nor too thick 7-10 points Solubility (30 points)

[0100] After brewing, it is in a paste state with obvious stratification 1-10 points Slight delamination 11-20 points Paste, no stratification 21-30 minutes Taste (30 points)

[0101] The sweetness or saltiness is too light or too strong, and the sandy feeling is obvious. 1-10 points Moderate sweetness or saltiness, slight sandiness 11-20 points Appropriate sweetness and saltiness, no gritty feeling, smooth in the mouth 21-30 points 2. Sensory evaluation results

[0102] Table 5

[0103]

[0104]

[0105] From the sensory evaluation in Table 5, it can be seen that the prepared oil-tea camellia nutritional granules of the present invention have the unique freshness and fragrance of oil-tea camellia noodles, rich taste, smooth mouthfeel and good solubility.

[0106] Performance Testing

[0107] 1. Test items

[0108] Test sweet tea oil products: color, taste, smell, state, moisture, lead (measured in Pb);

[0109] 2. Testing basis

[0110] GB 5009.3-2016 "National Food Safety Standard Determination of Water Content in Food";

[0111] GB 5009.12-2017 "National Food Safety Standard Determination of Lead in Food";

[0112] GB 4789.3-2016 National Food Safety Standard Food Microbiology Examination Coliform Count;

[0113] GB 19640-2016 "National Food Safety Standard for Instant Cereal Products".

[0114] 3. Test results

[0115] Table 6

[0116]

[0117]

[0118] After testing, the inspected items are in compliance with the requirements of GB 19640-2016 "National Food Safety Standard for Instant Cereals" and GB2762-2017 "National Food Safety Standard for Limits of Contaminants in Food".

Claims

1. A prepared tea oil nutritional granule, characterized in that: The invention comprises main ingredients and auxiliary ingredients. The main ingredients, calculated by mass percentage, include 8% cold-pressed linseed oil, 0-25% wheat flour, 0-25% buckwheat flour, 10-30% soybean flour, 0-10% millet flour, 0-10% glutinous rice flour, 0-10% corn flour, 10-20% oat flour, 0-20% red date flour, 0-10% black rice flour, 0-12% coix seed flour, 0-10% red bean flour, 0-2% almond, 2-4% black sesame, 0-2% white sesame, 3-5% peanut, 0-4% melon seed kernel, 2-3% raisin, 2-4% walnut, 0-1% wolfberry and 0-3% whole egg powder.

2. The prepared oil-tea camellia nutritional granules according to claim 1, characterized in that: The auxiliary material is one or any combination of salt, green onion powder, garlic powder, pepper powder, white sugar, brown sugar and trehalose.

3. The prepared camellia oleifera nutritional granules according to claim 1, characterized in that: The green onion powder is prepared by slicing green onions and steaming them, drying them in an oven at 80°C after steaming, and grinding the dried green onion slices into powder to obtain the green onion powder; the garlic powder is prepared by slicing garlic and steaming them, drying them in an oven at 80°C after steaming, and grinding the dried garlic slices into powder to obtain the garlic powder; the Sichuan pepper powder is prepared by adding salt to a wok, mixing the mixture, frying the Sichuan pepper, and grinding the fried Sichuan pepper into powder to obtain the Sichuan pepper powder.

4. The prepared oil-tea camellia nutritional granules according to claim 2, characterized in that: The main ingredients, calculated by mass percentage, include 8% cold-pressed linseed oil, 20% wheat flour, 10% soybean flour, 10% millet flour, 10% glutinous rice flour, 10% corn flour, 10% oat flour, 2% black sesame seeds, 2% white sesame seeds, 5% peanuts, 3% melon seeds, 3% raisins, 4% walnuts, 1% wolfberry, and 2% whole egg powder; the auxiliary ingredients, calculated by the total mass of the main ingredients, include 2% salt, 0.3% onion powder, 0.2% garlic powder, and 0.05% pepper powder.

5. The prepared oil-tea camellia nutritional granules according to claim 2, characterized in that: The main ingredients, calculated by mass percentage, include 8% cold-pressed linseed oil, 25% wheat flour, 10% soybean flour, 10% millet flour, 10% glutinous rice flour, 10% corn flour, 10% oat flour, 2% black sesame seeds, 2% white sesame seeds, 3% peanuts, 3% melon seeds, 2% raisins, 2% walnuts, and 3% whole egg powder; the auxiliary ingredients, calculated by the total mass of the main ingredients, include 15% white sugar and 15% brown sugar.

6. The prepared oil-tea camellia nutritional granules according to claim 2, characterized in that: The main ingredients, calculated by mass percentage, include 8% cold-pressed linseed oil, 25% buckwheat flour, 22% oat flour, 30% soybean flour, 4% black sesame, 4% melon seeds, 4% walnuts, 1% wolfberry, and 2% whole egg powder; the auxiliary ingredients, calculated by the total mass of the main ingredients, include 2% salt, 0.3% onion powder, 0.2% garlic powder, and 0.06% pepper powder.

7. The prepared oil-tea camellia nutritional granules according to claim 1, characterized in that: The main ingredients, calculated by weight percentage, include 8% cold-pressed linseed oil, 20% red date powder, 15% oatmeal powder, 20% soybean powder, 5% black rice powder, 10% coix seed powder, 10% red bean powder, 3% raisins, 3% walnuts, 2% almonds, 2% black sesame seeds, and 2% whole egg powder; the auxiliary ingredients, calculated by the total weight of the main ingredients, include 15% trehalose and 15% brown sugar.

8. A method for preparing a blended oil-tea camellia nutritional granule, characterized in that: The following steps are involved: S1. 0-25% wheat flour, 0-25% buckwheat flour, 10-30% soybean flour, 0-10% millet flour, 0-10% glutinous rice flour, 0-10% corn flour, 10-20% oat flour, 0-10% black rice flour, 0-12% coix seed flour, 0-10% red bean flour, mixed through a 100-mesh sieve, the mixed sieved powder is put into a wok and stir-fried until fragrant; S2. 0-2% almonds, 2-4% black sesame, 0-2% white sesame, 3-5% peanuts, 0-4% melon seeds, 2-4% walnuts, roasted separately, mixed with 2-3% raisins and 0-1% wolfberry, and crushed into powder in a crusher; S3. The whole egg powder, the material obtained in step S1, the auxiliary materials are stirred and mixed, cold-pressed linseed oil is added, stirred and mixed, and passed through an 80-mesh sieve; S4. The sieved material in step S3 is mixed evenly with the powder in step S2 to prepare the tea oil nutritional granules.

9. A method for preparing a blended oil-tea camellia nutritional granule, characterized in that: The following steps are involved: S1. 0-25% wheat flour, 0-25% buckwheat flour, 10-30% soybean flour, 0-10% millet flour, 0-10% glutinous rice flour, 0-10% corn flour, 10-20% oat flour, 0-10% black rice flour, 0-12% coix seed flour, 0-10% red bean flour, mixed through a 100-mesh sieve, the mixed sieved powder is put into a wok and stir-fried until fragrant; S2. 0-2% almonds, 2-4% black sesame, 0-2% white sesame, 3-5% peanuts, 0-4% melon seeds, 2-4% walnuts, roasted separately, mixed with 2-3% raisins and 0-1% wolfberry, and crushed into powder in a crusher; S4. Add the material obtained in step S1 to cold-pressed linseed oil, stir and mix, and pass through an 80-mesh sieve; S5. Mix 0-20% of red date powder with the auxiliary materials, then add the whole egg powder and mix, and finally add the sieved material in step S4 and the powder in step S2 and mix evenly to obtain the prepared tea nutrient granules.

10. The method for preparing a blended oil-tea camellia nutritional granules according to claim 8 or 9, characterized in that: In step S1, the temperature of frying in a wok is 180-200°C.

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