Deep processing preparation method of agricultural product functional food

Abstract

The invention relates to the technical field of food processing, and discloses an agricultural product functional food deep processing preparation method, which comprises the following steps: S1, pretreatment; s2, carrying out superfine grinding treatment; s3, low-temperature drying treatment; s4, mixing and homogenizing treatment; s5, performing functional addition treatment; and S6, packaging a finished product. The invention has the following beneficial effects: 1, nutrition is retained and activity is enhanced; 2, the stability of the product is enhanced, and the shelf life is prolonged; 3, environmental influence and sustainability; and 4, the acceptability of consumers and the market adaptability are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and discloses a deep processing preparation method for functional foods of agricultural products. Background Art

[0002] With the enhancement of consumers' health awareness, the market demand for functional foods has been continuously increasing. Such foods not only require traditional nutritional value but also should contain functional components that can provide prevention and improvement for specific health problems. Therefore, developing a processing technology that can both maintain the original nutritional components of foods and enhance their functionality is an important direction for the development of food technology. In the traditional field of agricultural product processing, common processing methods include physical methods such as grinding and chemical methods such as extraction. These methods often lead to the loss of some sensitive nutritional components in raw materials, such as vitamins, antioxidants, and trace minerals. Especially during high-temperature or long-time processing, the activity of these nutritional components often decreases significantly. In addition, traditional processing technologies rarely consider the comprehensive utilization of raw materials, resulting in a large amount of agricultural by-products and resources being wasted. Environmental protection and sustainable development have become the focus of global attention. As a major resource-consuming industry, the food processing industry urgently needs to develop new technologies to reduce energy consumption and raw material waste and achieve green and low-carbon production processes. Especially the efficient utilization of agricultural by-products can not only reduce the environmental burden but also improve economic benefits, which is of great significance for the sustainable development of the agricultural industrial chain.

[0003] Currently, although some new technologies such as supercritical CO2 extraction and microwave-assisted extraction are applied in food processing to improve the extraction efficiency of nutritional components and maintain their activity, the equipment costs of these technologies are high and the operations are complex, making it difficult to be widely applied in small and medium-sized food processing enterprises. Summary of the Invention

[0004] Aiming at the defects in the prior art, the present invention provides a deep processing preparation method for functional foods of agricultural products, which is used to improve the preservation of nutritional components, enhance the content of functional components, ensure the comprehensive utilization of resources, and build an environmentally friendly production process.

[0005] To solve the above technical problems, the present invention proposes the following technical solutions:

[0006] A deep processing preparation method for functional foods of agricultural products, characterized in that the preparation method comprises the following steps:

[0007] S1, pretreatment, the pretreatment includes selecting raw materials and cleaning and processing them. The selection of raw materials includes wheat and Cichorium glandulosum Boiss. The cleaning includes thoroughly cleaning wheat and Cichorium glandulosum Boiss. using an automatic cleaning line to remove surface dust and other impurities. The processing includes screening, grading, and pre-drying;

[0008] S2. Ultrafine grinding treatment. The ultrafine grinding treatment includes using an efficient ultrafine grinder, the rotation speed, time, and temperature of which are adjustable. The ultrafine grinder is connected to a temperature control system, and the temperature control system includes a cooling component and a temperature monitoring component. Using an efficient ultrafine grinder can grind raw materials to a micron or even nanometer particle size. This grinding technology not only increases the surface area of the raw materials, enhances the release of nutrients, but also improves their absorption rate in the human body.

[0009] By setting up an efficient ultrafine grinder, it is possible to

[0010] Increase bioavailability: Ultrafine grinding can grind raw materials to the micron or even nanometer level, significantly increasing the specific surface area of the materials, thereby improving the absorption rate and bioavailability in the body.

[0011] Keep active ingredients intact: By precisely controlling the temperature and pressure during the grinding process, heat-sensitive nutrients (such as vitamins and enzymes) in the raw materials can be protected from being destroyed to the greatest extent.

[0012] Improve product quality: Raw materials ground to the ultrafine level have better solubility and mixability, making the final product have a more uniform texture and better taste.

[0013] S3. Low-temperature drying treatment. The low-temperature drying treatment includes using low-temperature vacuum drying technology. In the use of low-temperature vacuum drying technology, it is necessary to precisely control the drying temperature and time and monitor the pressure and humidity during the drying process.

[0014] S4. Mixing and homogenization treatment. The mixing and homogenization treatment uses a container-type mixer or a double-cone mixer with a high-speed stirring function to achieve highly homogeneous mixing. The selected mixer can handle the mixing of powder with powder, powder with liquid, to meet the mixing requirements of different raw materials and additives.

[0015] S5. Functional additive treatment. The functional additive treatment includes:

[0016] S51. Select the types of additives: Vitamins: Add vitamins such as vitamin C, D, or B complex according to the target health benefits to enhance immune function, bone health, or energy metabolism.

[0017] Minerals: Such as calcium, iron, and zinc, etc., are used to supplement key nutrients that may be lacking in the daily diet.

[0018] Antioxidants: Add antioxidants such as β-carotene, lutein, etc., which help prevent cell damage and protect the body from free radical damage.

[0019] Plant extracts: Such as green tea extract, curcumin, etc. These extracts are usually used for their anti-inflammatory and antioxidant properties.

[0020] S52, Formulation Design: According to the product formula and target functional effects, accurately calculate the dosage of each additive.

[0021] Cooperate with dietitians and food technology experts to ensure the scientific nature of the formulation and the maximization of effects;

[0022] S53, Mixing Treatment: Before the homogenization mixing step, pre-mix the functional additives first to ensure their uniform distribution in the final mixture;

[0023] Use a precise feeding system to ensure the accurate dosing of additives in each batch of materials;

[0024] S54, Process Integration: Add functional additives at appropriate stages in the processing flow, usually at a relatively low temperature to avoid loss of sensitive components;

[0025] Monitor the mixing process of additives in real time to ensure their stability and continuity on the production line.

[0026] S6, Finished Product Packaging: Package the products using an efficient automated packaging line.

[0027] Furthermore, in S1, the selected wheat is a variety with a high selenium content, and preferably certified organic wheat is selected to ensure no pesticide residues and heavy metal pollution, while having higher nutritional value. The selected Cichorium glandulosum Boiss. et Huet is of excellent quality and high in active ingredients. Ensure that its growth environment is pure and pollution-free, and maintain its natural medicinal and nutritional value.

[0028] Furthermore, the screening treatment includes using vibrating screens and pneumatic separation equipment to remove damaged and non-compliant particles; the grading treatment classifies according to particle size and density to ensure uniformity during the processing and maximize the utilization of high-quality raw materials; the pre-drying treatment includes pre-drying the screened raw materials, adjusting the moisture content to the optimal processing level, and preventing the impact on the grinding efficiency and quality due to excessive moisture during the ultrafine grinding process; apply low-temperature drying technology to avoid damage to sensitive nutritional components in the raw materials caused by high temperature.

[0029] Furthermore, in S1, it also includes peeling and cutting Cichorium glandulosum Boiss. et Huet. Conduct a slight peeling treatment on Cichorium glandulosum Boiss. et Huet. to remove the outer rough cortex and retain the nutrient-rich inner layer; cut Cichorium glandulosum Boiss. et Huet. into small pieces as needed for subsequent grinding and mixing treatments.

[0030] Furthermore, in S2, the cooling component is water-cooled or air-cooled to control the temperature during the pulverization process. This measure is to protect heat-sensitive components in the raw materials, such as vitamins and certain plant active compounds, from degradation due to excessive temperature. The temperature monitoring component is a temperature sensor that monitors the temperature in real time during the pulverization process to ensure that the entire process remains within the preset temperature range. This not only helps to maintain the stability of product quality but is also crucial for optimizing energy consumption and processing efficiency.

[0031] Furthermore, in S2, it also includes the processing of the pulverized material. The processing of the pulverized material includes: S21, particle size analysis: analyzing the particle size distribution of the pulverized material to ensure that it meets the product specification requirements. An appropriate particle size distribution contributes to subsequent mixing and homogenization and the uniform distribution of functional components.

[0032] S22, fine screening and classification: removing over-sized particles and inadequately pulverized lumps through fine screening equipment to ensure the quality and taste of the final product.

[0033] S23, storage and transportation: The pulverized material needs to be stored in a low-temperature and moisture-proof environment and transported to the next processing stage in a closed system to prevent contamination and ingredient loss.

[0034] Furthermore, in S3, it also includes the protection of active ingredients in the product. The protection of active ingredients adopts: S31, adding protectants, adding natural antioxidants or other protectants, such as vitamin E, natural fructose, etc., to the material before drying to protect sensitive components from oxidation or thermal degradation. These additives can form a protective layer to reduce the direct contact of nutritional components with oxygen or other reactants.

[0035] S32, ensuring a low-oxygen drying environment, creating a low-oxygen or inert gas environment (such as filling with nitrogen) during the drying process to reduce the possibility of oxidation reactions. This environment helps to maintain the color, flavor, and nutritional activity of the raw materials.

[0036] Furthermore, in S3, it also includes post-treatment and quality control. The post-treatment and quality control include:

[0037] Cooling and screening: The material after drying needs to be quickly cooled to room temperature to prevent the potential impact of "heat residue" on the components. The cooled material is screened through a fine sieve to remove any inadequately dried or aggregated particles.

[0038] Quality inspection: Analyzing the nutritional components of the dried material to ensure that the content of key active ingredients meets the expected standards, and conducting microbial and contaminant tests to ensure that the product safety meets the food-grade standards.

[0039] Further, in S4, the hybrid homogenization process includes pre-mixing and dynamic mixing. The pre-mixing is carried out before the main mixing, especially for trace components or functional additives. During the pre-mixing process, the microencapsulated functional additives are added to the dried powder in proportion, and a high-efficiency mixer is used to ensure the uniform distribution of all components; this helps to reduce the stratification or segregation of components during the main mixing process; by using the pre-mixing technique, it can be ensured that these trace components are uniformly distributed in a larger volume of raw materials. The dynamic mixing is to monitor and adjust the mixing uniformity in real time during the mixing process, and the operating parameters are adjusted through sensor feedback; this method is applicable to high-end products with extremely high uniformity requirements to ensure the complete uniform distribution of functional components.

[0040] Through microencapsulation technology, functional components such as antioxidants and probiotics are microencapsulated, which not only protects these components from being damaged during the processing, but also significantly improves their stability during storage and extends the shelf life of the product.

[0041] Further, it also includes testing the raw materials for the hybrid homogenization process in S4. After the mixing is completed, samples are taken for testing to check the uniformity and content of key nutritional components to ensure that each batch of products meets the specified nutritional and functional standards; spectrometric analysis, colorimeters and other instruments are used to detect the color and composition consistency of the mixture.

[0042] Further, in S6, the finished product packaging uses materials that meet food safety standards and have good oxygen barrier and moisture-proof properties, such as composite films; a high-efficiency automated packaging line is used to ensure the speed and consistency of the packaging process, and it is equipped with an on-line detection system to detect the weight and the sealing integrity to ensure the standardization of each package; antistatic and dust-proof measures are adopted during the packaging process to prevent external contamination, and sensitive products are packaged in an argon or nitrogen environment to further extend the shelf life of the product.

[0043] It can be seen from the above technical solutions that the beneficial effects of the present invention are:

[0044] 1. Nutrient retention and activity enhancement

[0045] Ultra-fine grinding treatment is adopted. Through ultra-fine grinding technology, the bioavailability of functional components in raw materials is greatly improved. By grinding the raw materials to the micron or even nanometer level, the specific surface area of the raw materials is increased, thereby improving its absorption rate in the human body.

[0046] Low-temperature drying treatment is adopted. By using low-temperature drying such as freeze-drying and vacuum drying, heat-sensitive components such as vitamins and plant active ingredients are effectively protected, preventing possible nutrient loss during traditional high-temperature processing.

[0047] 2. Enhanced product stability and extended shelf life

[0048] Using microencapsulation technology to microencapsulate functional ingredients such as antioxidants and probiotics not only protects these ingredients from damage during processing but also significantly improves their stability during storage, extending the shelf life of the product;

[0049] Adopting intelligent packaging solutions, by setting intelligent packaging materials with antioxidant and antimicrobial properties, further improves the stability and attractiveness of the product on the shelf.

[0050] 3. Environmental impact and sustainability

[0051] Energy conservation and emission reduction, compared with traditional high-temperature processing, low-temperature processing technology reduces energy consumption and carbon emissions during production.

[0052] 4. Improving consumer acceptance and market adaptability

[0053] Improving taste and appearance, ultrafine grinding technology improves the solubility and taste of the powder, making the final product more delicate and enhancing the consumer's use experience. Brief description of the drawings

[0054] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following will briefly introduce the drawings required for the description of the specific embodiments or the prior art. In all the drawings, similar elements or parts are generally identified by similar reference numerals. In the drawings, the elements or parts are not necessarily drawn to actual scale.

[0055] Figure 1 It is a schematic diagram of the overall process of the present invention. Detailed description of the specific embodiments

[0056] The following will describe in detail the embodiments of the technical solutions of the present invention in conjunction with the drawings. The following embodiments are only used to more clearly illustrate the technical solutions of the present invention, so they are only examples and cannot be used to limit the protection scope of the present invention.

[0057] Refer to Figure 1 , a deep processing and preparation method for functional agricultural products, characterized in that the preparation method includes the following steps:

[0058] S1, pretreatment, the pretreatment includes selecting raw materials and cleaning and processing them. Selecting raw materials includes wheat and Cichorium glandulosum Boiss. The cleaning includes thoroughly cleaning wheat and Cichorium glandulosum Boiss. with an automatic cleaning line to remove surface dust and other impurities. The processing includes screening, grading and pre-drying;

[0059] S2. Ultrafine grinding treatment. The ultrafine grinding treatment includes using an efficient ultrafine grinder, the rotation speed, time and temperature of which are adjustable. The ultrafine grinder is equipped with a temperature control system, and the temperature control system includes a cooling component and a temperature monitoring component. Using an efficient ultrafine grinder can grind the raw materials to a micron or even nanometer particle size. This grinding technology not only increases the surface area of the raw materials, enhances the release of nutrients, but also improves their absorption rate in the human body.

[0060] S3. Low-temperature drying treatment. The low-temperature drying treatment includes using low-temperature vacuum drying technology. In the low-temperature vacuum drying technology, it is necessary to precisely control the drying temperature and time and monitor the pressure and humidity during the drying process.

[0061] By setting the low-temperature drying treatment, it is possible to

[0062] Nutrient protection: Low-temperature treatment can significantly reduce the thermal degradation of heat-sensitive nutrients, ensuring the activity and efficacy of these components in the final product.

[0063] Color and flavor retention: Controlling the processing temperature avoids color changes and the generation of off-flavors that may be caused by high temperatures, maintaining the natural color and better taste of the food.

[0064] Energy consumption reduction: Compared with traditional high-temperature processing, low-temperature treatment usually requires lower energy input, which helps to reduce the overall energy consumption and production costs.

[0065] Among them, low-temperature vacuum drying technologies such as freeze-drying (lyophilization) and vacuum drying are applied. These methods remove moisture at low temperatures, greatly reducing thermal damage. Using a vacuum environment to accelerate the evaporation of moisture, drying can be achieved at a lower temperature, effectively retaining nutrients.

[0066] Develop and utilize ultrasonic-assisted extraction and pulsed electric field technology to extract functional components from raw materials under low-temperature conditions. These technologies can break plant cell walls without using high temperatures, improving the release rate of nutrients.

[0067] Low-temperature mixing technology: Apply low-temperature control during the mixing and homogenization process, especially when adding highly active ingredients such as probiotics. Low temperature helps to maintain their activity.

[0068] S4. Mixing and homogenization treatment. The mixing and homogenization treatment uses a container mixer or double-cone mixer with a high-speed stirring function to achieve highly homogeneous mixing. The selected mixer has the ability to handle the mixing of powder with powder and powder with liquid to meet the mixing requirements of different raw materials and additives.

[0069] S5. Functional addition treatment. The functional addition treatment includes:

[0070] S51, Select the type of additive: Vitamins: Add vitamins such as vitamin C, D, or B complex according to the target health benefits to enhance immune function, bone health, or energy metabolism;

[0071] Minerals: Such as calcium, iron, and zinc, etc., are used to supplement key nutrients that may be lacking in the daily diet;

[0072] Antioxidants: Add antioxidants such as beta-carotene, lutein, etc., which help prevent cell damage and protect the body from free radical damage;

[0073] Plant extracts: Such as green tea extract, curcumin, etc., these extracts are usually used for their anti-inflammatory and antioxidant properties

[0074] S52, Ratio design: According to the product formula and target functional effects, accurately calculate the dosage of each additive.

[0075] Cooperate with dietitians and food technology experts to ensure the scientific nature of the ratio and the maximization of the effect;

[0076] S53, Mixing process: Before the homogenization mixing step, pre-mix the functional additives first to ensure their uniform distribution in the final mixture;

[0077] Use a precise feeding system to ensure the accurate feeding of additives in each batch of materials;

[0078] S54, Process integration: Add functional additives at appropriate stages in the processing flow, usually at a lower temperature to avoid loss of sensitive components;

[0079] Monitor the mixing process of additives in real time to ensure their stability and continuity on the production line.

[0080] S6, Finished product packaging: Package the product using an efficient automated packaging line.

[0081] In this embodiment, in S1, the selected wheat is a variety with a high selenium content, and preferably certified organic wheat is selected to ensure no pesticide residues and heavy metal pollution, and at the same time has higher nutritional value. The selected Qiemangu is Qiemangu with excellent quality and high active ingredient content, ensuring that its growth environment is pure and pollution-free, and maintaining its natural medicinal and nutritional value.

[0082] In this embodiment, the screening process includes using a vibrating screen and a pneumatic separation device to remove damaged and substandard particles; the grading process classifies according to particle size and density to ensure uniformity during processing and maximize the utilization of high-quality raw materials; the pre-drying process includes pre-drying the screened raw materials, adjusting the moisture content to the optimal processing level, and preventing the impact on the pulverization efficiency and quality due to excessive moisture during the ultrafine pulverization process; the application of low-temperature drying technology avoids damage to sensitive nutritional components in the raw materials caused by high temperature.

[0083] In this embodiment, in S1, it also includes peeling and cutting the Cichorium glandulosum. A slight peeling treatment is performed on the Cichorium glandulosum to remove the rough outer cortex and retain the nutrient-rich inner layer; the Cichorium glandulosum is cut into small pieces as needed to facilitate subsequent pulverization and mixing processes.

[0084] In this embodiment, in S2, the cooling component is water-cooled or air-cooled to control the temperature during the pulverization process. This measure is to protect heat-sensitive components in the raw materials, such as vitamins and certain plant active compounds, from degradation due to excessive temperature; the temperature monitoring component is a temperature sensor that monitors the temperature in real time during the pulverization process to ensure that the entire process remains within the preset temperature range. This not only helps to maintain the stability of product quality but is also crucial for optimizing energy consumption and processing efficiency.

[0085] In this embodiment, in S2, it also includes the processing of the pulverized material. The processing of the pulverized material includes: S21, particle size analysis: analyzing the particle size distribution of the pulverized material to ensure that it meets the product specification requirements; an appropriate particle size distribution contributes to subsequent mixing homogenization and the uniform distribution of functional components;

[0086] S22, fine screening and classification: removing over-sized particles and inadequately pulverized lumps through a fine screening device to ensure the quality and taste of the final product;

[0087] S23, storage and transportation: The pulverized material needs to be stored in a low-temperature and moisture-proof environment and transported to the next processing stage in a closed system to prevent contamination and component loss.

[0088] In this embodiment, in S3, it also includes protecting the active ingredients of the product. The protection of the active ingredients adopts: S31, adding protectants. Before drying, natural antioxidants or other protectants, such as vitamin E, natural fructose, etc., are added to the material to protect sensitive components from oxidation or thermal degradation. These additives can form a protective layer to reduce the direct contact between nutritional components and oxygen or other reactants;

[0089] S32. Ensure a low-oxygen drying environment. Create a low-oxygen or inert gas environment (such as filling with nitrogen) during the drying process to reduce the possibility of oxidation reactions. This environment helps maintain the color, flavor, and nutritional activity in the raw materials.

[0090] In this embodiment, in S3, post-treatment and quality control are further included. The post-treatment and quality control include:

[0091] Cooling and screening. The material after drying needs to be quickly cooled to room temperature to prevent potential effects of "thermal residues" on the components. The cooled material is screened through a fine sieve to remove any particles that are not sufficiently dried or aggregated.

[0092] Quality inspection. Analyze the nutritional components of the dried material to ensure that the content of key active components meets the expected standards. Conduct microbial and contaminant tests to ensure that the product safety complies with food-grade standards.

[0093] In this embodiment, in S4, the mixing and homogenization treatment includes pre-mixing treatment and dynamic mixing treatment. The pre-mixing treatment is to perform pre-mixing before the main mixing, especially for trace components or functional additives. During the pre-mixing process, the microencapsulated functional additives are added to the dried powder in proportion, and a high-efficiency mixer is used to ensure uniform distribution of all components; this helps reduce stratification or segregation of components during the main mixing process; by using pre-mixing technology, it can be ensured that these trace components are uniformly distributed in a larger volume of raw materials. The dynamic mixing treatment is to monitor and adjust the mixing uniformity in real time during the mixing process, and adjust the operating parameters through sensor feedback; this method is applicable to high-end products with extremely high uniformity requirements to ensure complete uniform distribution of functional components.

[0094] Through microencapsulation technology, functional components such as antioxidants and probiotics are microencapsulated, which not only protects these components from being damaged during the processing, but also significantly improves their stability during storage and extends the shelf life of the product.

[0095] In this embodiment, in S4, the raw materials for the mixing and homogenization treatment are also tested. After the mixing is completed, samples are taken for testing to check the uniformity and content of key nutritional components to ensure that each batch of products meets the specified nutritional and functional standards; instruments such as spectroscopic analysis and color difference meters are used to detect the color and composition consistency of the mixture.

[0096] In this embodiment, in S6, the finished product packaging uses materials that meet food safety standards and have good oxygen barrier and moisture-proof properties, such as composite films; an efficient automated packaging line is used to ensure the speed and consistency of the packaging process, and it is equipped with an on-line detection system to detect weight and seal integrity to ensure the standardization of each package; anti-static and dust-proof measures are adopted during the packaging process to prevent external contamination, and sensitive products are packaged in an argon or nitrogen environment to further extend the product shelf life; after the packaging is completed, strict quality inspections are carried out, including seal tests and random spot checks, to ensure the integrity of the packaging; the product is subjected to an accelerated aging test to verify the protection effectiveness of the packaging under extreme conditions; an appropriate logistics method and conditions are selected according to the product characteristics and destination requirements, such as temperature-controlled transportation; the external markings of the packaging are clear, including handling and storage instructions, to ensure correct handling during transportation.

[0097] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be covered within the scope of the claims and the description of the present invention.

Claims

1. A method for deep processing and preparing agricultural product functional food, characterized in that: The preparation method comprises the following steps: S1, pretreatment, the pretreatment includes selecting raw materials and cleaning and processing them, the selected raw materials include wheat and chamagu, the cleaning includes using an automatic cleaning line to thoroughly clean the wheat and chamagu to remove surface dust and other impurities, and the processing includes screening, grading and pre-drying; S2, ultrafine grinding treatment, the ultrafine grinding treatment includes using a high-efficiency ultrafine grinding machine, the speed, time and temperature of the ultrafine grinding machine are adjustable, the ultrafine grinding machine is connected to a temperature control system, and the temperature control system includes a cooling component and a temperature monitoring component; S3, low temperature drying treatment, wherein the low temperature drying treatment includes adopting low temperature vacuum drying technology; S4, mixing and homogenizing treatment, wherein the mixing and homogenizing treatment adopts a container mixer or a double cone mixer with a high-speed stirring function; S5, functional addition processing, the functional addition processing includes: S51, selecting the type of additive; S52, mix design; S53, mixing process, premixing the functional additives before the homogenization mixing step to ensure that they are evenly distributed in the final mix; S54, process integration, adding functional additives at appropriate stages in the processing flow; S6, finished product packaging, uses an efficient automated packaging line to package the products.

2. The method for deep processing and preparing a functional food of agricultural products according to claim 1, characterized in that: In S1, the wheat selected is a variety with high selenium content, and the Chamagu selected is Chamagu with excellent quality and high active ingredient content; in S1, the screening process includes using a vibrating screen and wind sorting equipment to remove broken particles and particles that do not meet quality standards; the grading process is classified according to particle size and density to ensure uniformity during processing and maximum utilization of high-quality raw materials; the pre-drying process includes pre-drying the screened raw materials to adjust the moisture content to the optimal processing level.

3. The method for deep processing and preparing a functional food of agricultural products according to claim 2, characterized in that: S1 also includes peeling and cutting the Chamagu. The Chamagu is lightly peeled to remove the outer rough skin and retain the nutrient-rich inner layer; the Chamagu is cut into small pieces as needed.

4. The method for preparing a functional food from agricultural products through deep processing according to claim 1, characterized in that: In S2, the cooling component is water-cooled or air-cooled to control the temperature during the crushing process; the temperature monitoring component is a temperature sensor to monitor the temperature in real time during the crushing process.

5. The method for deep processing and preparing a functional food of agricultural products according to claim 4, characterized in that: In S2, the material processing after the crushing is also included, and the material processing after the crushing includes: S21, particle size analysis: particle size distribution analysis of the crushed material to ensure that it meets the product specification requirements; S22, fine screening and classification: Remove overly coarse particles and insufficiently crushed agglomerates through fine screening equipment; S23, Storage and Transportation: The crushed material needs to be stored in a low temperature, moisture-proof environment and transported to the next processing stage in a closed system.

6. The method for deep processing and preparing a functional food of agricultural products according to claim 1, characterized in that: In S3, the active ingredient protection of the product is also included, and the active ingredient protection is carried out by: S31, adding protective agents, adding natural antioxidants or other protective agents such as vitamin E, natural fructose, etc. to the material before drying to protect sensitive ingredients from oxidation or thermal degradation; S32, ensuring a low oxygen drying environment, creating a low oxygen or inert gas environment (such as using nitrogen filling) during the drying process to reduce the possibility of oxidation reactions.

7. The method for preparing a functional food from agricultural products through deep processing according to claim 1, characterized in that: In S3, post-processing and quality control are also included, and the post-processing and quality control include: Cooling and screening: the material after drying needs to be quickly cooled to room temperature; Quality inspection, nutritional analysis of the dried material.

8. The method for preparing a functional food from agricultural products through deep processing according to claim 1, characterized in that: In S4, the mixing homogenization process includes a premixing process and a dynamic mixing process. The premixing process is performed before the main mixing. During the premixing process, the microencapsulated functional additives are added to the dried powder in proportion, and a high-efficiency mixer is used to ensure that all ingredients are evenly distributed. The dynamic mixing process is to monitor and adjust the mixing uniformity in real time during the mixing process, and adjust the operating parameters through sensor feedback.

9. The method for preparing a functional food from agricultural products through deep processing according to claim 8, characterized in that: It also includes testing the raw materials after mixing and homogenization in S4. After mixing, sampling and testing are carried out to check the uniformity and content of key nutrients; and the color and composition consistency of the mixture are detected by instruments such as spectral analysis and colorimeter.

10. The method for deep processing and preparing agricultural product functional food according to claim 1, characterized in that: In S6, the finished product packaging uses materials that meet food safety standards and have good oxygen barrier and moisture resistance, such as composite films; uses an efficient automated packaging line equipped with an online detection system to detect weight and seal integrity; anti-static and dust-proof measures are adopted during the packaging process to prevent external contamination, and sensitive products are packaged in an argon or nitrogen environment.

Images